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Chapter 19, Nutrition for Patients With Diabetes Mellitus

Nutrition Essentials for Nursing Practice 6th Edition by Susan G. Dudek

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Chapter 19, Nutrition for Patients With Diabetes Mellitus

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

1. Many diabetics plan their meals from the exchange lists for meal planning. According to the exchange list, a serving of milk may be exchanged for a what? (Mark all that apply.)
  A) Fruit
  B) Starch
  C) Other carbohydrates
  D) Vegetables
  E) Meat

 

 

2. What is the basis for dividing the meat and meat exchange list into four subgroups?
  A) Protein content
  B) Fat content
  C) Cholesterol content
  D) Sodium content

 

 

3. What is the basis for the three sublists of the fat exchange list?
  A) The type of fat (e.g., saturated, unsaturated)
  B) The amount of fat
  C) The amount of cholesterol
  D) The amount of calories

 

 

4. You are caring for a patient with type 2 diabetes. While you are talking with him he complains of a metallic aftertaste. Which of the following factors may be the cause?
  A) Hyperglycemia
  B) Hypoglycemia
  C) Excessive alcohol intake
  D) Use of metformin

 

 

5. Acute episodes of illness can create problems for insulin-dependent diabetics. During these periods of acute illness, what should insulin-dependent diabetics do?
  A) Insulin-dependent diabetics should not take insulin.
  B) Insulin-dependent diabetics should not eat.
  C) Insulin-dependent diabetics should use regular sweetened carbonated beverages, gelatin, ice cream, and popsicles to consume the exact amount of carbohydrate normally allowed.
  D) Insulin-dependent diabetics should use regular sweetened carbonated beverages, gelatin, ice cream, and popsicles to consume between 150 to 200 g of carbohydrate split into small meals of 45 to 50 g of carbohydrates every 3 to 4 hours.

 

Answer Key

 

1. A, B, C
2. B
3. A
4. D
5. D

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