Certified Dietary Manager (CDM) Practice Exam

Low blood sugar levels are specifically referred to as hypoglycemia. This condition occurs when the blood glucose level falls below normal, which can lead to various symptoms such as dizziness, confusion, sweating, and in severe cases, loss of consciousness. Understanding hypoglycemia is crucial for dietary managers, as they need to assess and manage dietary plans, particularly for individuals with diabetes, to help maintain stable blood sugar levels. Hyperglycemia represents high blood sugar levels, hypertension is high blood pressure, and hepatitis refers to liver inflammation, none of which are related to low blood sugar levels. Therefore, recognizing that hypoglycemia is characterized by low blood sugar levels is essential for identifying and addressing this condition effectively in a dietary context.