DCW Nutrition and Meal Preparation

Question 1

A client with diabetes asks for a second serving of white rice. What should the DCW do?

Accepted Answer

Refer to the client's care plan and dietary guidelines before serving additional high-carb food

Answer

Serve the extra portion since the client has the right to choose

Answer

Tell the client their blood sugar will spike and refuse any food

Answer

Replace the rice with candy as a treat

Question 2

Which food safety practice should a DCW always follow when preparing client meals?

Accepted Answer

Washing hands before and after handling raw meat or poultry

Answer

Tasting food with the same spoon used for cooking

Answer

Leaving cooked food at room temperature for several hours to save energy

Answer

Storing raw meat above ready-to-eat foods in the refrigerator

Question 3

A client has a care plan specifying a 'pureed diet.' What does this mean?

Accepted Answer

All foods should be blended to a smooth, lump-free consistency

Answer

Foods should be cut into small pieces

Answer

The client eats only soups and liquids

Answer

The client can eat any texture they prefer

Question 4

What is the minimum safe internal temperature for cooked chicken?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

130°F (54°C)

Question 5

A client with congestive heart failure (CHF) has a low-sodium diet order. Which snack should the DCW avoid serving?

Accepted Answer

Canned soup

Answer

Fresh apple slices

Answer

Unsalted rice cakes

Answer

Plain yogurt

Question 6

If a client refuses to eat for several meals in a row, what should the DCW do?

Accepted Answer

Document the refusal and report it to the supervisor

Answer

Force-feed the client to maintain nutrition

Answer

Assume the client is not hungry and do nothing

Answer

Call the client's family to resolve the issue independently