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Test Your Knowledge

Take a quiz and test your knowledge on diabetes and related health concerns.

CGM Evaluation

What is most important when evaluating CGM?

A. Accurately evaluating glucose levels in the hypoglycemic range
B. Considering mean absolute relative differences in blood glucose (blood versus CGM value)
C. Considering patient-reported outcomes (positive experience and preference to or not to include CGM in their daily lives)
D. All of the above

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Real-Time CGM

Real-time continuous glucose monitoring (rtCGM) facilitates our understanding of the relationship between:

A. Food and blood glucose (BG)
B. Exercise and BG
C. Stress and BG
D. Variation in BG during menstrual cycle
E. All of the above

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High-Temp Cooking

According to a recent study, frequently consuming meat, poultry, or fish cooked at high temperatures increases the risk for hypertension by how much?

A. 11%
B. 17%
C. 23%
D. 25%
E. 38%

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Symptom Tracking

A 72-year-old patient arrives in your office complaining of shakiness and sweating before he went to bed the previous night. He doesn’t recall checking his blood glucose level at the time, however he felt better after a glass of milk and a few graham crackers. His current medications are metformin, pioglitazone, and glyburide. Which one of the following medications is the most likely cause of his symptoms?

A. Metformin
B. Pioglitazone
C. Glyburide

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Adding Prandial Insulin

Your patient has been systematically titrating his basal insulin dose for the last 6 months. His daily dose is NPH .90 U/kg/day. Despite his good efforts, you decide it would be prudent to add a prandial insulin dose to his treatment regimen. Which of the following scenarios might lead you to this conclusion?

A. A1C=7.4%, FPG less than 130 mg/dl, PPG greater than 180 mg/dl
B. A1C=7.0%, FPG less than 130 mg/dl, PPG less than 180 mg/dl
C. A1C=7.0%, FPG less than 120mg/dl, PPG less than 160mg/dl
D. A1C=6.8%, FPG less than 120 mg/dl, PPG less than 160 mg/dl

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