Question 1

Several vitamins are required in greater amounts during pregnancy because

Accepted Answer

A)  fetal demands for the vitamins are high. 
B)  more hemoglobin is synthesized. 
C)  the vitamins are excreted in greater quantities. 
D)  metabolic activities increase. 
A)  fetal demands for the vitamins are high. 
B)  more hemoglobin is synthesized. 
C)  the vitamins are excreted in greater quantities. 
D)  metabolic activities increase. D

Question 2

A pregnancy is considered high risk if the mother

Accepted Answer

A)  is 16 years old. 
B)  is vegetarian. 
C)  works full time. 
D)  exercises four or five times per week. 
A)  is 16 years old. 
B)  is vegetarian. 
C)  works full time. 
D)  exercises four or five times per week. A

Question 3

A pregnant adolescent is at risk because she

Accepted Answer

A)  does not know how to care for herself. 
B)  has not established good eating habits. 
C)  is still in a growth stage of development. 
D)  will not know about the pregnancy until after the fetal organs have formed. 
A)  does not know how to care for herself. 
B)  has not established good eating habits. 
C)  is still in a growth stage of development. 
D)  will not know about the pregnancy until after the fetal organs have formed. C

Question 4

A pregnant woman's energy needs must be met in order to

Accepted Answer

A)  spare vitamins. 
B)  spare adipose stores. 
C)  prevent fetal deformity. 
D)  spare protein. 
A)  spare vitamins. 
B)  spare adipose stores. 
C)  prevent fetal deformity. 
D)  spare protein.

Question 5

Nutritional needs during pregnancy are affected by

Accepted Answer

A)  the mother's age. 
B)  the sex of the infant. 
C)  the mother's food cravings. 
D)  whether the mother works. 
A)  the mother's age. 
B)  the sex of the infant. 
C)  the mother's food cravings. 
D)  whether the mother works.

Question 6

The best source of folate is

Accepted Answer

A)  fruit juices. 
B)  green, leafy vegetables. 
C)  whole grains. 
D)  citrus fruits. 
A)  fruit juices. 
B)  green, leafy vegetables. 
C)  whole grains. 
D)  citrus fruits.

Question 7

Increased protein is necessary in pregnancy for

Accepted Answer

A)  preventing gestational diabetes. 
B)  sparing carbohydrates for energy needs. 
C)  growing maternal tissues. 
D)  preventing pregnancy-induced hypertension. 
A)  preventing gestational diabetes. 
B)  sparing carbohydrates for energy needs. 
C)  growing maternal tissues. 
D)  preventing pregnancy-induced hypertension.

Question 8

The amount of extra protein required by pregnant women compared with nonpregnant women is approximately

Accepted Answer

A)  10 g/day. 
B)  15 g/day. 
C)  25 g/day. 
D)  30 g/day. 
A)  10 g/day. 
B)  15 g/day. 
C)  25 g/day. 
D)  30 g/day.

Question 9

Appropriate snack choices for a pregnant woman with morning sickness may include

Accepted Answer

A)  a meal of hot soup and Gatorade. 
B)  lemonade with added sugar and peppermint sticks. 
C)  a glass of hot, decaffeinated tea. 
D)  whole-wheat toast with a small amount of light butter and a small piece of fruit. 
A)  a meal of hot soup and Gatorade. 
B)  lemonade with added sugar and peppermint sticks. 
C)  a glass of hot, decaffeinated tea. 
D)  whole-wheat toast with a small amount of light butter and a small piece of fruit.

Question 10

Total weight gain during the first trimester should be approximately _____ lbs.

Accepted Answer

A)  1 to 2 
B)  2 to 4 
C)  6 to 10 
D)  10 to 15 
A)  1 to 2 
B)  2 to 4 
C)  6 to 10 
D)  10 to 15

Question 11

Adequate folate in the periconceptional period helps prevent

Accepted Answer

A)  cretinism. 
B)  mental retardation. 
C)  neural tube defects. 
D)  gestational diabetes. 
A)  cretinism. 
B)  mental retardation. 
C)  neural tube defects. 
D)  gestational diabetes.

Question 12

Iron needs increase during pregnancy because of

Accepted Answer

A)  maternal constipation. 
B)  an increased maternal blood volume. 
C)  an increased maternal metabolic rate. 
D)  poor iron absorption during pregnancy. 
A)  maternal constipation. 
B)  an increased maternal blood volume. 
C)  an increased maternal metabolic rate. 
D)  poor iron absorption during pregnancy.

Question 13

Daily kilocalorie needs during the second trimester exceed normal requirements by approximately

Accepted Answer

A)  100 kcal. 
B)  200 kcal. 
C)  340 kcal. 
D)  500 kcal. 
A)  100 kcal. 
B)  200 kcal. 
C)  340 kcal. 
D)  500 kcal.

Question 14

The finding of glycosuria during a routine laboratory test may suggest that the woman has

Accepted Answer

A)  anemia. 
B)  gestational diabetes. 
C)  phenylketonuria. 
D)  hypertension. 
A)  anemia. 
B)  gestational diabetes. 
C)  phenylketonuria. 
D)  hypertension.

Question 15

A condition of severe.prolonged.and persistent vomiting during pregnancy is called

Accepted Answer

A)  hyperemesis gravidarum. 
B)  placenta previa. 
C)  gestational diabetes. 
D)  preeclampsia. 
A)  hyperemesis gravidarum. 
B)  placenta previa. 
C)  gestational diabetes. 
D)  preeclampsia.

Question 16

Advantages of breast-feeding for the mother include

Accepted Answer

A)  less fluid retention. 
B)  rapid weight loss. 
C)  fewer maternal infections. 
D)  convenience and economy. 
A)  less fluid retention. 
B)  rapid weight loss. 
C)  fewer maternal infections. 
D)  convenience and economy.

Question 17

An acceptable ending pregnancy weight for a woman whose prepregnancy weight is 125 lb is

Accepted Answer

A)  130 to 135 lb. 
B)  135 to 145 lb. 
C)  145 to 150 lb. 
D)  150 to 160 lb. 
A)  130 to 135 lb. 
B)  135 to 145 lb. 
C)  145 to 150 lb. 
D)  150 to 160 lb.

Question 18

A good source of iron during pregnancy would be

Accepted Answer

A)  watermelon. 
B)  orange juice. 
C)  macaroni and cheese. 
D)  lean ground beef. 
A)  watermelon. 
B)  orange juice. 
C)  macaroni and cheese. 
D)  lean ground beef.

Question 19

Nutrition counselors should encourage pregnant teenagers to

Accepted Answer

A)  avoid fast food. 
B)  eat foods from all the basic food groups. 
C)  drink fat-free (skim) rather than whole milk. 
D)  eat foods high in dietary fiber. 
A)  avoid fast food. 
B)  eat foods from all the basic food groups. 
C)  drink fat-free (skim) rather than whole milk. 
D)  eat foods high in dietary fiber.

Question 20

During pregnancy.a 132-pound woman should limit her intake of caffeine to

Accepted Answer

A)  0 mg per day. 
B)  100 mg per day. 
C)  300 mg per day. 
D)  her individual tolerance. 
A)  0 mg per day. 
B)  100 mg per day. 
C)  300 mg per day. 
D)  her individual tolerance.

Exam 10: Nutrition during Pregnancy and Lactation

Several vitamins are required in greater amounts during pregnancy because

A pregnancy is considered high risk if the mother

A pregnant adolescent is at risk because she

A pregnant woman's energy needs must be met in order to

Nutritional needs during pregnancy are affected by

The best source of folate is

Increased protein is necessary in pregnancy for

The amount of extra protein required by pregnant women compared with nonpregnant women is approximately

Appropriate snack choices for a pregnant woman with morning sickness may include

Total weight gain during the first trimester should be approximately _____ lbs.

Adequate folate in the periconceptional period helps prevent

Iron needs increase during pregnancy because of

Daily kilocalorie needs during the second trimester exceed normal requirements by approximately

The finding of glycosuria during a routine laboratory test may suggest that the woman has

A condition of severe.prolonged.and persistent vomiting during pregnancy is called

Advantages of breast-feeding for the mother include

An acceptable ending pregnancy weight for a woman whose prepregnancy weight is 125 lb is

A good source of iron during pregnancy would be

Nutrition counselors should encourage pregnant teenagers to

During pregnancy.a 132-pound woman should limit her intake of caffeine to

Food Nutrition and Health

Carbohydrates

Fats

Proteins

Digestion Absorption and Metabolism

Energy Balance

Vitamins

Minerals

Water and Electrolyte Balance

Nutrition during Infancy Childhood and Adolescence

Nutrition for Adults: The Early Middle and Later Years

Community Food Supply and Health

Food Habits and Cultural Patterns

Weight Management

Nutrition and Physical Fitness

Nutrition Care

Gastrointestinal and Accessory Organ Problems

Coronary Heart Disease and Hypertension

Diabetes Mellitus

Kidney Disease

Surgery and Nutrition Support

Nutrition Support in Cancer and HIV

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