nutrition midterm practice qs

nurses are in an ideal position to
a. screen patients for risk of malnutrition
b. order therapeutic diets
c. conduct comprehensive nutrition assessments
d. calculate a patient's calorie and protein needs

a. screen patients for risk of malnutrition

how much weight would a 200-pound adult need to lose in a month to be considered significant?
a. it depends on the patient's BMI
b. more than 5 pounds
c. more than 7.5 pounds
d. more than 10 pounds

d. more than 10 pounds

which of the following criteria would most likely be on a nutrition screen in the hospital?
a. pre-albumin value
b. weight change
c. serum potassium value
d. cultural food preferences

b. weight change

which of the following assessments is accurate regarding physical signs and symptoms of malnutrition?
a. "physical signs of malnutrition appear before changes in weight or laboratory values occur"
b. "physical signs of malnutrition are suggestive, not definitive, for malnutrition"
c. "physical signs are easily identified as 'abnormal'"
d. "all races and genders exhibit the same intensity of physical changes in response to malnutrition"

b. "physical signs of malnutrition are suggestive, not definitive, for malnutrition"

your patient has a question about the cardiac diet the dietician reviewed with him yesterday. what is the nurse's best response?
a. "ask your doctor when you go for your follow-up appointment"
b. "what is the question? if i can't answer it, i will get the dietician to come back to answer it"
c. "just do your best. the handout she gave you is simply a list of guidelines, not rigid instructions"
d. "if i see the dietician around, i will tell her you need to see her"

b. "what is the question? if i can't answer it, i will get the dietician to come back to answer it"

which of the following statements is true regarding albumin?
a. albumin is a reliable and sensitive indicator of protein status
b. an increase in serum albumin accurately reflects the adequacy of nutrition therapy
c. an increase in albumin levels means nutrition therapy is adequate
d. low albumin is associated with morbidity, mortality, and risk of malnutrition because it reflects severity of illness

d. low albumin is associated with morbidity, mortality, and risk of malnutrition because it reflects severity of illness

t/f: the nurse is in an ideal position to provide nutrition information to patients and their families since he or she is the one with the greatest client contact

false

t/f: nutritional screening uses a small number of factors to identify patients or clients with malnutrition or at risk of malnutrition

true

t/f: hospitals and healthcare facilities are free to decide what criteria they will use to identify risk for malnutrition and what defines risk. for instance, one hospital may use acute pancreatitis as a high-risk diagnosis, whereas another may not

false

t/f: changes in weight may be slow to occur. weight changes are more reflective of chronic, not acute, changes in nutritional status

false

t/f: a person can be malnourished without being underweight. weight does not provide qualitative information about body composition

true

t/f: low serum albumin levels may be caused by problems other than proteins malnutrition, such as injury, infection, over-hydration, and liver disease

false

t/f: weight loss is judged as significant if there is a 5% loss over the course of 1 month

true

t/f: people who take 5 or more prescription drugs, OTC drugs, or dietary supplements are at increased risk for developing drug-induced nutrient deficiences

true

t/f: determining what the patient normally eats can help diagnose the role of intake in the nutritional problem as primary, secondary, or insignificant

true

t/f: physical signs and symptoms of malnutrition develop only after other signs of malnutrition, such as laboratory values and weight changes, are observed

true

the nurse knows her explanation of glycemic index was effective when the client says which of the following?
a. "choosing foods that have a low glycemic index is an effective way to eat healthier"
b. "low glycemic index foods promote weight loss because they do not stimulate the release of insulin"
c. "glycemic index may help me choose the best foods to eat before, during, and after training"
d. "glycemic index is a term to describe the amount of refined sugar in a food"

c. "glycemic index may help me choose the best foods to eat before, during, and after training"

which of the following recommendations would be most effective for someone wanting to eat more fiber?
a. eat legumes more often
b. eat raw veggies in place of cooked veggies
c. use potatoes in place of white rice
d. eat fruit for dessert in place of ice cream

a. eat legumes more often

a client asks why sugar should be limited in the diet. which of the following is the nurse's best response?
a. "a high sugar intake increases the risk of heart disease and diabetes"
b. "foods high in sugar generally provide few nutrients other than calories and may make it hard to consume a diet that has enough of al the essential nutrients"
c. "there is a direct correlation between sugar intake and the risk of obesity"
d. "sugar provides more calories per gram than starch, protein, or fat"

b. "foods high in sugar generally provide few nutrients other than calories and may make it hard to consume a diet that has enough of al the essential nutrients"

compared to refined grains, whole grains have more
a. folic acid
b. vitamin a
c. vitman c
d. phytochemicals

d. phytochemicals

the nurse knows her instructions about choosing dairy products that are lactose free have been effective when the client verbalizes she should consume more
a. whole milk
b. fat-free milk
c. cheddar cheese
d. pudding

c. cheddar cheese

a client who has eaten too many dietetic candies sweetened with sorbitol may experience which of the following?
a. diarrhea
b. heartburn
c. vomiting
d. low blood glucose

a. diarrhea

the client wants to eat fewer calories and lose weight by substituting regularly sweetened foods with those that are sweetened with sugar alternatives. which of the following would be the most effective substitution?
a. sugar-free cookies for regular cookies
b. sugar-free chocolate candy for regular chocolate candy
c. sugar-free soft drinks for regular soft drinks
d. sugar-free ice cream for regular ice cream

c. sugar-free soft drinks for regular soft drinks

a client is on a low-calorie diet that recommends she test her urine for ketones to tell how well she is adhering to the guidelines of the diet. what does the presence of ketones signify about her intake?
a. it is too high in protein
b. it is too high in fat
c. it is too high in carbohydrates
d. it is too low in carbohydrates

d. it is too low in carbohydrates

t/f: starch, the storage form of carbohydrates in plants, is made from hundreds to thousands of glucose molecules.

true

t/f: all digestible carbohydrates—whether sugars or starch—provide 4 cal/g. Insoluble fiber does not provide calories because it is not digested; the mix of fiber in food may provide 1.5 to 2.5 cal/g

false

t/f: the body cannot distinguish between the sugar in fruit and the sugar in candy. However, the package of nutrients in fruit (vitamins, minerals, fiber, phytochemical) is better than the package of nutrients in candy (few to no other nutrients with the possible exception of fat).

false

t/f: the most commonly consumed American foods provide 1 to 3 g fiber per serving, which is why most Americans typically eat only about one-half the recommended intake of fiber.

false

t/f: although enrichment returns certain B vitamins and iron lost through processing, other vitamins, minerals, phytochemicals, and fiber are not replaced, so whole wheat bread is nutritionally superior to white or “wheat” bread. Enriched white bread offers the advantage of being fortified with folic acid.

false

t/f: soft drinks contribute more added sugar to the average American diet than any other food or beverage.

true

t/f: all fermentable carbohydrates, whether sweet or not, promote dental decay by feeding bacteria in the mouth that damage tooth enamel.

true

t/f: although “nutrition facts” labels do not distinguish between natural and added sugars, they do list the total sugar content per serving.

false

t/f: nonnutritive sweeteners approved for use in the United States are safe in amounts within the ADI. The exception is the use of aspartame by people who have phenylketonuria.

false

t/f: sugar has not been proven to cause hyperactivity in children.

false

the client asks what foods are rich in protein and are less expensive than meat. which of the following foods would the nurse recommend she eat more of?
a. breads and cereals
b. legumes
c. fruit and veggies
d. fish and shellfish

b. legumes

which of the following sources of protein would be most appropriate on a low-fat diet?
a. eggs
b. ground chicken
c. boiled ham
d. turkey breast without skin

d. turkey breast without skin

which statement indicates the client understands vegetarian diets?
a. "vegetarians need to eat more calories than non-vegetarians in order to spare protein"
b. "vegetarian diets are always healthier than non-vegetarian diets"
c. "vegetarians usually do not consume enough protein"
d. "vegetarians may need to take supplements of iron, vitamin b12, and calcium"

d. "vegetarians may need to take supplements of iron, vitamin b12, and calcium"

a client who is in a positive nitrogen balance is most likely to be
a. a healthy adult
b. starving
c. pregnant
d. losing weight

c. pregnance

an adult in the hospital has been diagnosed with marasmus. which of the following would you expect?
a. the client has experienced severe weight loss
b. the client denies hunger
c. the client has edema and a swollen abdomen
d. the onset of the deficiency was rapid

a. the client has experienced severe weight loss

the nurse knows that instructions have been effective when the client verbalizes that a source of complete, high-quality protein is found in
a. peanut butter
b. black-eyed peas
c. soy burgers
d. corn

c. soy burgers

a client says that she doesn't eat much meat. after teaching the client about serving sizes, the nurse determines that the teaching has been effective when the client states that an ounce of meat provides approx. the same amount of protein as which of the following?
a. 8 oz of milk
b. 8 oz of nuts
c. 2 oz of cheese
d. 2 eggs

a. 8 oz of milk

the client asks if the cholesterol in shrimp is the "good" or the "bad" type. which of the following would e the nurse's best response?
a. "all cholesterol is bad cholesterol"
b. "bad and good refer to how cholesterol is packaged for transport through the blood. the cholesterol in food is unpackaged and neither bad nor good"
c. "good cholesterol is found in plants; bad cholesterol is found in animal sources"
d. "shrimp has good cholesterol because it is low in saturated fat; foods high in cholesterol and saturated fat are a bad source of cholesterol"

b. "bad and good refer to how cholesterol is packaged for transport through the blood. the cholesterol in food is unpackaged and neither bad nor good"

when developing a teaching plan for a client who needs to limit saturated fat, which of the following foods would the nurse suggest the client limit?
a. seafood and poultry
b. nuts and seeds
c. olive oil and canola oil
d. red meat and full-fat dairy products

d. red meat and full-fat dairy products

what is the primary function of fat?
a. to facilitate protein metabolism
b. to provide energy
c. to promote the absorption of fat soluble vitamins
d. to facilitate carbohydrate metabolism

b. to provide energy

the nurse knows that instructions have been effective when the client verbalizes that the sources of synthetic trans fats are
a. red meat and full-fat dairy products
b. commercial baked goods and stick margarine
c. pretzels and nuts
d. butter and lard

b. commercial baked goods and stick margarine

a client asks why lowering saturated fat intake is necessary for lowering serum cholesterol levels. which of the following is the nurse's best response?
a. "saturated fats raise the ‘bad’ cholesterol levels more than any other fat in the diet.”
b. "sources of saturated fat also provide monounsaturated fat, and both should be
limited to control blood cholesterol levels.”
c. “saturated fat is high in calories, and excess calories from any source increase the
risk of high blood cholesterol levels.”
d. “saturated fats make blood more likely to clot, increasing the risk of heart attack.”

a. "saturated fats raise the ‘bad’ cholesterol levels more than any other fat in the diet.”

what should the nurse tell a client who likes fish but refuses to eat it because of fear of mercury poisoning?
a. "you are justified to be concerned. to be safe, use fish oil supplements instead"
b. “You can eat as much fish as you want because most fish are not contaminated
with even small amounts of mercury.”
c. “The benefits of eating 8 oz/week of a variety of fish outweigh any potential risks from mercury.”
d. “As a compromise, eat 4 oz of fish per week instead of 8 oz.”

c. “The benefits of eating 8 oz/week of a variety of fish outweigh any potential risks from mercury.”

which statement indicates the client understands about choosing low-fat foods from MyPlate?
a. “All items within a food group have approximately the same amount of fat.”
b. “You don’t have to consciously select low-fat items because the empty calorie
allowance will account for higher fat choices.”
c. “It is best to eliminate as much fat from the diet as possible.”
d. “Within each food group, the foods lowest in fat should be chosen most often.”

d. “Within each food group, the foods lowest in fat should be chosen most often.”

8. Which of the following are the best sources of omega-3 fatty acids?
a. Salmon and trout
b. Flaxseed and walnuts
c. Olive and canola oils
d. Cod fish and haddock

a. Salmon and trout

When developing a teaching plan for a client who is on warfarin (Coumadin), which of the following foods would the nurse suggest the client consume a consistent intake of because of their vitamin K content?
a. Liver, milk, and eggs
b. Brussels sprouts, cauliflower, and spinach
c. Fortified cereals, whole grains, and nuts
d. Dried peas and beans, wheat germ, and seeds

b. Brussels sprouts, cauliflower, and spinach

A client asks if it is better to consume folic acid from fortified foods or from a vitamin pill. Which of the following is the nurse’s best response?
a. “It is better to consume folic acid through fortified foods because it will be better
absorbed than through pill form.”
b. “It is better to consume folic acid through vitamin pills because it will be better
absorbed than through fortified foods.”
c. “Fortified foods and vitamin pills have the same form of folic acid, so it does not
matter which source you use because they are both well absorbed.”
d. “It is best to consume naturally rich sources of folate because that form is better
absorbed than the folic acid in either fortified foods or vitamin pills.”

c. “Fortified foods and vitamin pills have the same form of folic acid, so it does not
matter which source you use because they are both well absorbed."

Which population is at risk for combined deficiencies of thiamin, riboflavin, and niacin?
a. Pregnant women
b. Vegetarians
c. Alcoholics
d. Athletes

c. Alcoholics

A healthy, young adult client asks how much water he should drink daily. Which of the following would be the nurse’s best response?
a. “The old adage is true: drink eight 8-oz glasses of water daily.”
b. “Drink to satisfy thirst and you will consume adequate fluid.”
c. “You can’t overconsume water, so drink as much as you can spread out over the course of the day.”
d. “It is actually not necessary to drink water at all. It is equally healthy to meet your fluid requirement with sugar-free soft drinks.”

b. “Drink to satisfy thirst and you will consume adequate fluid.”

When developing a teaching plan for a client who is lactose intolerant, which of the following foods would the nurse suggest as sources of calcium the client could tolerate? a. Cheddar cheese, bok choy, broccoli
b. Spinach, beet greens, skim milk
c. Poultry, meat, eggs
d. Whole grains, nuts, and cocoa

a. Cheddar cheese, bok choy, broccoli

The nurse knows her instructions about reading labels for sodium information have been effective when the client verbalizes
a. “Foods labeled as ’no salt added’ are sodium free.”
b. “The %DV on the ’Nutrition Facts’ labels is based on the current adult AI of 1500 mg Na.”
c. “The best way to use the ’Nutrition Facts’ label is to compare the sodium content or
%DV of one brand or variety of a food to another.”
d. “Spaghetti sauce labeled ’reduced sodium’ has less sodium in it than spaghetti
sauce labeled as ‘light in sodium.’”

c. “The best way to use the ’Nutrition Facts’ label is to compare the sodium content or
%DV of one brand or variety of a food to another.”

Which of the following recommendations would be most effective at increasing potassium intake?
a. Choose enriched grains in place of whole grains.
b. Eat more fruits and vegetables.
c. Eat more seafood and poultry in place of red meat.
d. Because there are few good dietary sources of potassium, it is best obtained by
taking potassium supplements.

b. Eat more fruits and vegetables.

A client asks why eating less sodium is important for healthy people. The nurse’s best response is
a. “Low-sodium diets tend to be low in fat and therefore may reduce the risk of heart
disease.”
b. “Low-sodium diets are only effective at preventing high blood pressure, not
lowering existing high blood pressure, so the time to implement a low-sodium
diet is when you are healthy.”
c. “Blood pressure tends to go up as sodium intake rises—without an obvious
threshold; lowering sodium regardless of how much you consume may help
prevent or delay high blood pressure.”
d. “Low-sodium diets are inherently low in calories and help people lose weight,
which can help prevent a variety of chronic diseases.”

c. “Blood pressure tends to go up as sodium intake rises—without an obvious
threshold; lowering sodium regardless of how much you consume may help
prevent or delay high blood pressure.”

Which of the following recommendations would be most effective at helping a client maximize iron absorption?
a. Drink orange juice when you eat iron-fortified breakfast cereal.
b. Avoid drinking coffee when you eat red meat.
c. Drink milk with all meals.
d. Eat dried peas and beans in place of red meat.

a. Drink orange juice when you eat iron-fortified breakfast cereal.

A client says he never adds salt to any foods that his wife serves, so he believes he is consuming a low-sodium diet. Which of the following is the nurse’s best response?
a. “If you don’t add salt to any of your foods, you are probably eating a low-sodium
diet. Continue with that strategy.”
b. “Even though you aren’t adding salt to food at the table, your wife is probably
salting food as she cooks. She should stop doing that.”
c. “Lots of foods are naturally high in sodium, such as milk and meat; in addition
to not using a salt shaker, you must also limit foods that are naturally high in
sodium.”
d. “The major sources of sodium are processed and convenience foods. Limiting their intake makes the biggest impact on overall sodium intake.”

d. “The major sources of sodium are processed and convenience foods. Limiting their intake makes the biggest impact on overall sodium intake.”

What should you tell the client about taking mineral supplements?
a. “Most Americans are deficient in minerals, so it is wise to take a multimineral
supplement.”
b. “Like water-soluble vitamins, if you consume more minerals than your body needs, you will excrete them in the urine, so do not worry about taking in too much.”
c. “If you do not have a mineral deficiency, taking supplements can lead to a
potentially excessive intake that can cause adverse health effects.”
d. “Mineral deficiencies do not exist in the United States, so you do not need to waste
your money on them.”

c. “If you do not have a mineral deficiency, taking supplements can lead to a
potentially excessive intake that can cause adverse health effects.”

For most Americans, the largest percentage of their total calories expended daily is from a. Physical activity
b. Thermal effect of food
c. Basal energy expenditure
d. Sitting

c. Basal energy expenditure

The nurse knows her instructions about portion control have been effective when the client verbalizes she will
a. Prepare a doggie bag after she feels she is full enough while eating out.
b. Use a smaller dinner plate.
c. Be careful not to overfill her cereal bowl when she serves herself from the large, family-sized box.
d. Remind herself not to overeat.

b. Use a smaller dinner plate.

A client asks how she can speed up her metabolism. The best response is
a. “You can’t. Metabolic rate is genetically determined.”
b. “Ask your doctor to check your thyroid hormone levels. Taking thyroid hormone will
stimulate metabolism.”
c. “Include resistance training in your exercise program because adding muscle tissue
will increase metabolic rate.”
d. “Eat fewer calories because that will stimulate metabolic rate.”

c. “Include resistance training in your exercise program because adding muscle tissue

How much weight will a person lose in a week if he eats 500 fewer calories/day than he needs and increases his exercise expenditure by 500 calories/day?
a. 1 pound/week
b. 2 pounds/week
c. 3 pounds/week
d. There isn’t enough information provided to estimate weekly weight loss.

b. 2 pounds/week

Waist circumference is an indicator of
a. Percentage of body fat
b. Abdominal fat content
c. The ratio of body fat to muscle mass d. Body mass index

b. Abdominal fat content

Which of the following substitutions results in a healthier choice?
a. Beef loin instead of beef rib
b. Refried beans instead of cooked or canned pinto beans
c. Natural cheese instead of low-fat cheese
d. Baked potato with cheese sauce instead of baked potato with salsa

a. Beef loin instead of beef rib

A BMI of 26 is classified as
a. Normal
b. Overweight
c. Class 1 obesity
d. Class 2 obesity

b. Overweight

The greatest percentage of calories in the diet should come from
a. Carbohydrates
b. Protein
c. Fat
d. Either carbohydrate or protein

a. Carbohydrates

The Dietary Guidelines for Americans recommend Americans increase their intake of
a. Refined grains
b. Beef, pork, and chicken
c. Fat-free or low-fat milk
d. Calories from solid fats

c. Fat-free or low-fat milk

“Moderate” alcohol consumption is
a. Three to four drinks per week for women, six to eight drinks per week for men
b. Up to one drink per day for both men and women
c. Up to one drink per day for women, up to two drinks per day for men
d. Up to two drinks per day for women, up to three drinks per day for men

c. Up to one drink per day for women, up to two drinks per day for men

The nurse knows her instructions about grain equivalents have been understood when the client verbalizes that one grain equivalent is equal to
a. One slice of bread
b. Two cups of ready-to-eat cereal
c. One cup of cooked pasta
d. One cup of cooked rice

a. One slice of bread

A client states that there is no way he can eat all the vegetables recommended in his MyPlate plan. Which of the following would be the nurse’s best response?
a. “If you can’t eat all the vegetables, make up for the difference by eating more
fruit.”
b. “Be sure you take a daily multivitamin to provide the nutrients that may be missing
from your diet.”
c. “Set a goal of eating larger quantities of the vegetable servings you currently eat
and gradually increase the servings and variety as you become more skillful in add-
ing vegetables to your diet.”
d. “No one can. The recommendations are only a guide. Just eat what you can.”

c. “Set a goal of eating larger quantities of the vegetable servings you currently eat
and gradually increase the servings and variety as you become more skillful in add-
ing vegetables to your diet.”

The nurse knows her instructions about portion sizes have been effective when the client verbalizes that 1⁄2 cup cooked cereal looks like
a. A scoop of ice cream
b. An adult handful
c. A ping-pong ball
d. A softball

a. A scoop of ice cream

Which of the following items contains empty calories?
a. Whole milk
b. Whole wheat bread
c. Orange juice
d. Steamed broccoli

a. Whole milk

According to the Dietary Guidelines, a “nutrient of concern” that may be deficient in a typical American diet is
a. Protein
b. Potassium
c. Vitamin C
d. Zinc

b. Potassium

Which of the following items would be the healthiest choice from a Mexican restaurant? a. Cheese quesadillas
b. Arroz con pollo
c. Taco salad
d. Guacamole with taco chips

b. Arroz con pollo

A descriptive word that indicates a low-fat cooking technique is
a. Au gratin
b. Breaded
c. Roasted
d. Battered

c. Roasted

A first-generation Chinese American has been advised to consume less sodium. What na- tive food would the nurse ask about to get an idea of how much sodium he consumes?
a. Soybeans
b. Soy sauce
c. Wonton
d. Bok choy

b. Soy sauce

A negative impact of acculturation on Mexican American food choices is often a decrease in fiber intake related to a decrease in the intake of (select all that apply)
a. Legumes
b. Whole-grain cereals
c. Whole wheat bread
d. Vegetables
e. Fruit

a. Legumes
d. Vegetables
e. Fruit

What are the nutritional characteristics of a traditional soul food diet? Select all that apply.
a. High in fat
b. High in sodium
c. High in fiber
d. High in cholesterol
e. Low in calcium

a. High in fat
b. High in sodium
d. High in cholesterol
e. Low in calcium

Which of the following is a healthy traditional food practice of Chinese Americans that should be encouraged?
a. None; an American diet is healthier
b. High intake of milk and dairy products
c. Frequent use of fresh fruit
d. Extensive use of vegetables in mixed dishes

d. Extensive use of vegetables in mixed dishes

When developing a teaching plan for an overweight woman from Mexico, which approach would be best?
a. Tell the client she will feel better if she loses some of the extra weight she is
carrying around.
b. Encourage more “nutritious” food choices.
c. Advise the client that “healthy eating” will help her shed inches.
d. Provide a low-calorie diet and encourage her to eat low-calorie American foods,
such as artificially sweetened soda and low-fat ice cream.

b. Encourage more “nutritious” food choices.

Muslims are prohibited from consuming
a. Alcohol
b. Eggs
c. Beef
d. Shellfish

a. Alcohol

A woman trying to become pregnant was told by her physician to take a daily supple- ment containing 400 􏰀g of folic acid. She asks why a supplement is better than eating folic acid through food. Which statement is the nurses’ best response?
a. “There are few natural sources of folate in food.”
b. “Synthetic folic acid in supplements and fortified foods is better absorbed, more available, and a more reliable source than the folate found naturally in food.”
c. “Folate in food is equally as good as folic acid in supplements. It is just easier to
take it in pill form and then you don’t have to worry about how much you’re getting
in food.”
d. “If you are sure that you eat at least five servings of fruits and vegetables every day,
you don’t really need to take a supplement of folic acid.”

b. “Synthetic folic acid in supplements and fortified foods is better absorbed, more available, and a more reliable source than the folate found naturally in food.”

A woman who was at her healthy weight when she got pregnant is distraught by her 5-pound weight gain between 20 and 24 weeks of gestation. At this point in her pregnancy, her weight gain is right on target. What is the nurse’s best response?
a. "A 5-pound per month weight gain at this point in your pregnancy is normal."
b. “Although it is considerably less than the recommended amount, it is not a cause for concern. Just be sure to follow your meal plan next month so you get enough calories and nutrients.”
c. “I recommend you write down everything you eat for a few days so we can identify where the problem lies.”
d. “A 5-pound weight gain in 1 month at this point in your pregnancy may be a sign that you are at risk of preeclampsia. You should cut back on the ‘extras’ in your diet to limit your weight gain for next month.”

a. "A 5-pound per month weight gain at this point in your pregnancy is normal."

Which of the following conditions are associated with a high-risk pregnancy? Select all that apply.
a. Prepregnancy BMI of 20
b. Prepregnancy BMI of greater than 25
c. Maternal age of 30
d. Pregnancies spaced less than 18 months apart

b. Pre-pregnancy BMI of greater than 25
d. Pregnancies spaced less than 18 months apart

At her first prenatal visit, an overweight woman asks how much weight she should gain during the course of her pregnancy. What is the nurse’s best response?
a. “You should not gain any weight during your pregnancy. You have adequate calorie
reserves to meet all the energy demands of pregnancy without gaining additional
weight.”
b. “You should try to gain less than 15 pounds.”
c. “Aim for a 15- to 25-pound weight gain.”
d. “The recommended weight gain for your weight is 25 to 35 pounds.”

c. “Aim for a 15- to 25-pound weight gain.”

Which of the following statements indicates that the pregnant woman understands the recommendations about caffeine intake during pregnancy?
a. “I have to give up drinking coffee and cola.”
b. “I will limit my intake of coffee to about 2 cups a day and avoid other sources of
caffeine.”
c. “As long as I don’t drink coffee, I can eat other sources of caffeine because they
don’t contain enough to cause any problems.”
d. “Caffeine is harmless during pregnancy, so I am allowed to consume as much as I
want.”

b. “I will limit my intake of coffee to about 2 cups a day and avoid other sources of
caffeine.”

What nutrient is not likely to be consumed in adequate amounts during pregnancy so a supplement is recommended?
a. Iron
b. Calcium
c. Vitamin B12
d. Vitamin C

a. Iron

A woman at 5 weeks of gestation is complaining of nausea throughout the day. What should the nurse recommend?
a. Small, frequent meals of easily digested carbohydrates
b. Small, frequent meals that are high in protein
c. A liquid diet until the nausea subsides
d. A low fiber intake

a. Small, frequent meals of easily digested carbohydrates

Which of the following statements is true?
a. “Women who breastfeed almost always achieve their prepregnancy weight at
6 weeks postpartum.”
b. “Weight loss during lactation is not recommended because it lowers the quantity
and quality of breast milk produced.”
c. “Breastfeeding women do not have to increase their intake by the full amount of
calories it ‘costs’ to produce milk because they can mobilize fat stored during preg-
nancy for some of the extra energy required.”
d. “Women do not need to increase their calorie intake at all for the first 6 months of
breastfeeding because they can use calories stored in fat to produce milk.”

c. “Breastfeeding women do not have to increase their intake by the full amount of
calories it ‘costs’ to produce milk because they can mobilize fat stored during preg-
nancy for some of the extra energy required.”

Which statement indicates the mother understands the nurse’s instructions about breastfeeding?
a. “Breastfeeding should only last 5 minutes on each breast.”
b. “Sometimes babies cry just because they are thirsty, so a bottle of water should be
offered before breastfeeding begins to see if the infant is just thirsty.”
c. “The longer the baby sucks, the less milk I will have for the next feeding.”
d. “The first breast offered should be alternated with each feeding.”

d. “The first breast offered should be alternated with each feeding.”

A mother asks why toddlers shouldn’t drink all the milk they want. Which of the following is the nurse’s best response?
a. “Consuming more than the recommended amount of milk can displace the intake
of iron-rich foods from the diet and increase the toddler’s risk of iron deficiency
anemia.”
b. “Consuming more than the recommended amount of milk increases the risk of
milk allergy.”
c. “Too much milk can lead to overhydration.”
d. “Consuming more than the recommended amount of milk will provide too much
protein.”

a. “Consuming more than the recommended amount of milk can displace the intake
of iron-rich foods from the diet and increase the toddler’s risk of iron deficiency
anemia.”

The nurse knows her instructions about introducing solids into the infant’s diet have been effective when the mother states
a. “Babies should be introduced to solid foods at 1 to 3 months of age.”
b. “New foods should be given for 5 to 7 days so that allergic responses can be easily
identified.”
c. “Infants are more likely to accept infant cereal for the first time if it is mixed with
breast milk or formula and given from a bottle.”
d. “The appropriate initial serving size for solids is 1 to 2 tbsp.”

b. “New foods should be given for 5 to 7 days so that allergic responses can be easily
identified.”

Which of the following would be the best snack for a 2-year-old?
a. Popcorn
b. Banana slices
c. Fresh cherries
d. Raw celery

b. Banana slices

Which groups are adolescents most likely to eat in inadequate amounts? Select all that apply.
a. Whole grains
b. Vegetables
c. Fruits
d. Meat

a. Whole grains
b. Vegetables
c. Fruits

The client asks if her 10-year-old daughter needs a weight loss diet. Which of the following would be the nurse’s best response?
a. “Rather than a diet at this age, you should just forbid her to eat sweets and empty
calories.”
b. “Because prevention of overweight is more effective than treatment, you
should start to limit her calorie intake by only serving low-fat and artificially
sweetened foods.”
c. “Ten-year-old girls are about to enter the growth spurt of puberty, and it
is natural for her to gain weight before she grows taller. Diets are not recommended for children, although healthy eating and moderation are always appropriate.”
d. “She needs extra calories for the upcoming growth spurt, so you should be encouraging her to eat more than she normally does.”

c. “Ten-year-old girls are about to enter the growth spurt of puberty, and it
is natural for her to gain weight before she grows taller. Diets are not recommended for children, although healthy eating and moderation are always appropriate.”

Calorie and nutrient requirements during adolescence
a. Are higher than during adulthood because of growth and developmental
changes.
b. Peak early and then fall until adulthood is reached.
c. Are lower than during childhood.
d. Cannot be generalized because individual variations exist.

a. Are higher than during adulthood because of growth and developmental
changes.

Nutrients most likely to be deficient in an adolescent’s diet are
a. Vitamin A and folate
b. Protein and vitamin C
c. Zinc and phosphorus
d. Iron and calcium

d. Iron and calcium