Simple to Advanced Approaches to Carbohydrate Counting

1. Carbohydrate counting can occur on a continuum to reach each person’s individual needs.

a) True
b) False

2. The Plate Method and the Points Method are two different ways to educate how many carbohydrates to eat in a day.

a) True
b) False

3. Hidden carbohydrates can be found in sauces such as ketchup, BBQ sauce or pasta sauce.

a) True
b) False

4. When reading a nutrition facts label for carbohydrate counting the following is/are important to look at:

a) Serving size
b) Servings per container
c) Total Carbohydrate
d) All of the above

5. In general, most males should have 45-60 grams of carbohydrate per meal and females should have 30-45 g carbohydrates per meal unless otherwise directed by a healthcare professional.

a) True
b) False

6. The following is/are calculations the provider must complete to prescribe an insulin-to-carb ratio:

a) Total Daily Dose (TDD)
b) Insulin-to-Carb Ratio (ICR)
c) Mealtime Correction Factor (CF)
d) All of the above

7. To calculate an insulin-to carb ratio we use the “Rule of 500” when using short-acting insulin.

a) True
b) False

8. For a patient to utilize an insulin-to-carb ratio they will have to be given the following information:

a) Insulin-to-carb ratio (ICR)
b) Mealtime correction factor (CF)
c) Target blood sugar level
d) All of the above

9. To calculate the mealtime correction factor we use the “Rule of 1800” when using short-acting insulin.

a) True
b) False