Chapter 08: Maternal and Fetal Nutrition

Chapter 08: Maternal and Fetal Nutrition

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. A 22-year-old woman pregnant with a single fetus has a preconception body mass index (BMI) of 24. When she was seen in the clinic at 14 weeks of gestation, she had gained 1.8 kg (4 lb) since conception. How would the nurse interpret this?

a.	This weight gain indicates possible gestational hypertension.
b.	This weight gain indicates that the woman’s infant is at risk for intrauterine growth restriction (IUGR).
c.	This weight gain cannot be evaluated until the woman has been observed for several more weeks.
d.	The woman’s weight gain is appropriate for this stage of pregnancy.

 

ANS: D

 

	Feedback
A	Although this is an accurate statement, it does not apply to this patient. The desirable weight gain during pregnancy varies among women. The primary factor to consider in making a weight gain recommendation is the appropriateness of the pre-pregnancy weight for the woman’s height. A commonly used method of evaluating the appropriateness of weight for height is the BMI. This woman has gained the appropriate amount of weight for her size at this point in her pregnancy.
B	Although this is an accurate statement, it does not apply to this patient. The desirable weight gain during pregnancy varies among women. The primary factor to consider in making a weight gain recommendation is the appropriateness of the pre-pregnancy weight for the woman’s height. A commonly used method of evaluating the appropriateness of weight for height is the BMI. This woman has gained the appropriate amount of weight for her size at this point in her pregnancy.
C	Weight gain should take place throughout the pregnancy. The optimal rate of weight gain depends on the stage of the pregnancy.
D	This is an accurate statement. This woman’s BMI is in the normal range. During the first trimester, the average total weight gain is only 1 to 2.5 kg.

 

DIF:   Cognitive Level: Analysis             REF:  243

OBJ:  Client Needs: Health Promotion and Maintenance        TOP:  Nursing Process: Assessment

 

2. Which of the following meals would provide the most absorbable iron?

a.	Toasted cheese sandwich, celery sticks, tomato slices, and a grape drink
b.	Oatmeal, whole wheat toast, jelly, and low-fat milk
c.	Black bean soup, wheat crackers, ambrosia (orange sections, coconut, and pecans), and prunes
d.	Red beans and rice, cornbread, mixed greens, and decaffeinated tea

 

ANS: C

 

	Feedback
A	Food sources that are rich in iron include liver, meats, whole grain or enriched breads and cereals, deep green leafy vegetables, legumes, and dried fruits. Dairy products are not a source of iron.
B	Food sources that are rich in iron include liver, meats, whole grain or enriched breads and cereals, deep green leafy vegetables, legumes, and dried fruits. Dairy products are not a source of iron.
C	Food sources that are rich in iron include liver, meats, whole grain or enriched breads and cereals, deep green leafy vegetables, legumes, and dried fruits. The foods in this meal are all good sources of iron. In addition, the vitamin C in ambrosia (orange sections) aids absorption.
D	Food sources that are rich in iron include liver, meats, whole grain or enriched breads and cereals, deep green leafy vegetables, legumes, and dried fruits. Tea is not a source of iron.

 

DIF:   Cognitive Level: Comprehension  REF:  241

OBJ:  Client Needs: Physiologic Integrity                                         TOP:   Nursing Process: Planning

 

3. Which nutrient’s recommended dietary allowance (RDA) is higher during lactation than during pregnancy?

a.	Energy (kcal)
b.	Iron
c.	Vitamin A
d.	Folic acid

 

ANS: A

 

	Feedback
A	Needs for energy, protein, calcium, iodine, zinc, the B vitamins, and vitamin C remain greater during lactation than during pregnancy.
B	Needs for energy, protein, calcium, iodine, zinc, the B vitamins, and vitamin C remain greater during lactation than during pregnancy.
C	Needs for energy, protein, calcium, iodine, zinc, the B vitamins, and vitamin C remain greater during lactation than during pregnancy.
D	Needs for energy, protein, calcium, iodine, zinc, the B vitamins, and vitamin C remain greater during lactation than during pregnancy.

 

DIF:   Cognitive Level: Knowledge        REF:  252

OBJ:  Client Needs: Physiologic Integrity                                         TOP:   Nursing Process: Planning

 

4. A pregnant woman experiencing nausea and vomiting should:

a.	Drink a glass of water with a fat-free carbohydrate before getting out of bed in the morning.
b.	Eat small, frequent meals (every 2 to 3 hours).
c.	Increase her intake of high-fat foods to keep the stomach full and coated.
d.	Limit fluid intake throughout the day.

 

ANS: B

 

	Feedback
A	A pregnant woman experiencing nausea and vomiting should avoid consuming fluids early in the day or when nauseated.
B	This is a correct suggestion for a woman experiencing nausea and vomiting.
C	A pregnant woman experiencing nausea and vomiting should reduce her intake of fried and other fatty foods.
D	A pregnant woman experiencing nausea and vomiting should avoid consuming fluids early in the morning or when nauseated but should compensate by drinking fluids at other times.

 

DIF:   Cognitive Level: Comprehension  REF:  259

OBJ:  Client Needs: Physiologic Integrity                                         TOP:   Nursing Process: Planning