Exam (elaborations)
Chapter 12 Maternal and Fetal Nutrition
- Course
- Maternal child nursing
- Institution
- Rutgers School Of Nursing
Chapter 12 Maternal and Fetal Nutrition
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Chapter 12: Maternal and Fetal NutritionMULTIPLE 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 2
kg since conception. How would the nurse interpret this?
a. This weight gain indicates 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
The woman’s weight gain is appropriate for this stage of pregnancy 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 kg. Although weight gain does indicate possible
gestational hypertension, it is not a definitive diagnosis. 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. Although weight gain does indicate risk for IUGR, it does not
apply to this patient.
DIF: Cognitive Level: Analysis REF: p. 275
OBJ: Nursing Process: Assessment
2. Which meal 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, dried
apricots, and prunes
d. Red beans and rice, cornbread, mixed
greens, and decaffeinated tea
ANS: 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
group are all good sources of iron. In addition, the vitamin C in dried apricots aids
absorption. Dairy products and tea are not sources of iron.
DIF: Cognitive Level: ComprehensionREF: p. 273 | Table 12-1
OBJ: Nursing Process: Planning
3. Which nutrient’s recommended dietary allowance (RDA) is higher during lactation than
during pregnancy?
a. Iodine
b. Iron
c. Vitamin A
d. Folic acid
ANS: A
Needs for energy (kilocalories), protein, calcium, iodine, zinc, the B vitamins (thiamine,
riboflavin, niacin, pyridoxine, and vitamin B12), and vitamin C are greater during lactation
than during pregnancy. Iron recommendation is lower during lactation than in
pregnancy. Folic acid recommendation is lower during lactation than in pregnancy.
Vitamin A recommendation is lower during lactation than in pregnancy.
DIF: Cognitive Level: Knowledge REF: pp. 287-288 OBJ: Nursing Process: Planning
4. Which would be of most concern with a pregnant woman whose diet consists almost
entirely of whole-grain breads and cereals, fruits, and vegetables?
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