CPCA CPCA Nutrition & Meal Preparation 1 — Questions and Answers
Question 1: When preparing a meal for a client with diabetes, which type of food should a personal care aide prioritize limiting?
- High-fiber vegetables
- Lean proteins
- Simple sugars and refined carbohydrates (Correct answer)
- Whole grains
Correct answer: Simple sugars and refined carbohydrates
Simple sugars and refined carbohydrates cause rapid blood sugar spikes, which are especially dangerous for diabetic clients.
Question 2: A client on a low-sodium diet asks for canned soup. What should the aide do?
- Serve it without modification
- Check the sodium content on the label before serving (Correct answer)
- Add salt to improve flavor
- Substitute it with a high-sodium broth
Correct answer: Check the sodium content on the label before serving
Checking the label ensures the aide does not inadvertently exceed the client's sodium restrictions.
Question 3: Which of the following is the safest internal temperature for cooked poultry to prevent foodborne illness?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 135°F (57°C)
Correct answer: 165°F (74°C)
The USDA recommends cooking poultry to an internal temperature of 165°F to kill harmful bacteria.
Question 4: A client has dysphagia (difficulty swallowing). What food modification is most appropriate?
- Serve hard, crunchy foods
- Provide pureed or minced and moist textures as prescribed (Correct answer)
- Offer whole raw vegetables
- Give thin liquids without thickener
Correct answer: Provide pureed or minced and moist textures as prescribed
Pureed or appropriately modified textures reduce the risk of choking and aspiration in clients with dysphagia.
Question 5: How should leftover food be stored to maintain food safety?
- At room temperature in covered containers
- In the refrigerator within 2 hours of cooking (Correct answer)
- In the freezer immediately after cooking
- In open containers on the counter
Correct answer: In the refrigerator within 2 hours of cooking
Refrigerating leftovers within 2 hours prevents bacterial growth in the temperature danger zone.
Question 6: When assisting a client with meal planning, what should the aide consider first?
- The aide's personal food preferences
- The client's dietary restrictions, cultural preferences, and care plan (Correct answer)
- The least expensive grocery options only
- Foods that are easiest to prepare
Correct answer: The client's dietary restrictions, cultural preferences, and care plan
Meal planning must be individualized to the client's health needs, cultural background, and documented care plan.
CPCA CPCA Nutrition & Meal Preparation 1
When preparing a meal for a client with diabetes, which type of food should a personal care aide prioritize limiting?