Caregiver Nutrition and Meal Preparation 2

Question 1

What is the correct hand-washing technique before preparing a client's meal?

Accepted Answer

Wash with soap and warm water for at least 20 seconds

Answer

A quick rinse with cold water

Answer

Use hand sanitizer only

Answer

Wipe hands on a clean towel without washing

Question 2

A client's care plan specifies a 'mechanical soft' diet. Which food is appropriate?

Accepted Answer

Well-cooked, tender ground meat

Answer

Raw apple slices

Answer

Whole almonds

Answer

Crusty bread

Question 3

What safe internal temperature must poultry reach to be considered safely cooked?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

180°F (82°C)

Question 4

How long can cooked food safely remain at room temperature before it must be refrigerated?

Accepted Answer

Up to 2 hours

Answer

Up to 4 hours

Answer

Up to 6 hours

Answer

Up to 8 hours

Question 5

A client says they are not hungry and refuse a meal. What should the caregiver do first?

Accepted Answer

Respect the refusal and document it, then report to the supervisor

Answer

Force the client to eat

Answer

Ignore the refusal and discard the food

Answer

Give only dessert instead

Question 6

Which vitamin is most critical for clients with limited sunlight exposure and helps with bone health?

Accepted Answer

Vitamin D

Answer

Vitamin C

Answer

Vitamin B12

Answer

Vitamin K