Chapter 09: Nutrition for Childbearing

Chapter 09: Nutrition for Childbearing

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. When planning a diet with a pregnant client, what should the nurse’s first action be?

a.	Teach the client about MyPlate.
b.	Review the client’s current dietary intake.
c.	Instruct the client to limit the intake of fatty foods.
d.	Caution the client to avoid large doses of vitamins, especially those that are fat-soluble.

 

 

ANS:  B

The first action should be to assess the client’s current dietary pattern and practices because instruction should be geared to what she already knows and does. Teaching the food guide MyPlate is important but not the first action when planning a diet with a pregnant client. Limiting intake of fatty foods is important in a pregnant client’s diet but not the first action. Cautioning about excessive fat-soluble vitamins is important but not the first action.

 

PTS:   1                    DIF:    Cognitive Level: Application           REF:   144

OBJ:   Nursing Process Step: Planning        MSC:  Client Needs: Physiologic Integrity

 

2. A nurse is teaching a nutrition class to a group of pregnant clients. The nurse should include that the major source of nutrients in the diet of a pregnant woman should be composed of which?

a.	Fats
b.	Fiber
c.	Simple sugars
d.	Complex carbohydrates

 

 

ANS:  D

Complex carbohydrates supply the pregnant woman with vitamins, minerals, and fiber. Fats provide 9 calories in each gram, in contrast to carbohydrates and proteins, which provide only 4 calories in each gram. Fiber is supplied mainly by the complex carbohydrates. The most common simple carbohydrate is table sugar, which is a source of energy but does not provide any nutrients.

 

PTS:   1                    DIF:    Cognitive Level: Application           REF:   145

OBJ:   Nursing Process Step: Implementation

MSC:  Client Needs: Health Promotion and Maintenance

 

3. To increase the absorption of iron in a pregnant client, with what should an iron preparation be given?

a.	Tea
b.	Milk
c.	Coffee
d.	Orange juice

 

 

ANS:  D

A vitamin C source may increase the absorption of iron. Tannin in the tea reduces the absorption of iron. The calcium and phosphorus in milk decrease iron absorption. Decreased intake of caffeine is recommended during pregnancy.

 

PTS:   1                    DIF:    Cognitive Level: Application           REF:   149

OBJ:   Nursing Process Step: Implementation

MSC:  Client Needs: Physiologic Integrity

 

4. When should iron supplementation during a normal pregnancy begin?

a.	Before pregnancy
b.	In the first trimester
c.	In the third trimester
d.	In the second trimester

 

 

ANS:  D

Vitamin supplements should be prescribed in the second trimester, when the need for iron is increased. Healthy young women do not usually need iron supplementation for their diets. Morning sickness in the first trimester increases the routine side effects of iron supplements. The iron supplements may continue to be prescribed in the third trimester and during the postpartum period.

 

PTS:   1                    DIF:    Cognitive Level: Understanding       REF:   155

OBJ:   Nursing Process Step: Assessment   MSC:  Client Needs: Physiologic Integrity

 

5. What is the recommended weight gain during pregnancy for a client who begins pregnancy at a normal weight?

a.	10 to 15 lb
b.	15 to 20 lb
c.	20 to 25 lb
d.	25 to 35 lb

 

 

ANS:  D

A weight gain of 25 to 35 lb is believed to reduce intrauterine growth restriction that may result from inadequate nutrition, and also allows for variations in individual needs. There is no precise weight gain appropriate for all women. A 10-lb weight gain is not sufficient to meet the needs of the pregnancy. A 15- to 20-lb weight gain is recommended for women who are overweight before the pregnancy. A 20- to 25-lb weight gain is recommended for women who are overweight before the pregnancy.

 

PTS:   1                    DIF:    Cognitive Level: Understanding       REF:   161

OBJ:   Nursing Process Step: Assessment   MSC:  Client Needs: Health Promotion and Maintenance