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Chapter 14: Nutrition for Childbearing
McKinney: Evolve Resources for Maternal-Child Nursing, 5th Edition MULTIPLE CHOICE
1. Which pregnant woman should have the least weight gain during pregnancy?
a. Woman pregnant with twins
b. Woman in early adolescence
c. Woman shorter than 62 inches or 157 cm
d. Woman who was obese before pregnancy
D
The recommended weight gain for overweight or obese women is 11 to 20 pounds. This will
provide sufficient nutrients for the fetus. Overweight and obese women should be advised to
lose weight prior to conception in order to achieve the best pregnancy outcomes. A higher
weight gain in twin gestations may help prevent low birth weights. Adolescents need to gain
weight toward the higher acceptable range, which will provide for their own growth as well as
for fetal growth. In the past women of short stature were advised to restrict their weight gain;
however, evidence to support these guidelines has not been found. PTS: 1 DIF: Cognitive Level: Knowledge/Remembering
REF: p. 255 OBJ: Nursing Process: Assessment
MSC: Client Needs: Health Promotion and Maintenance
2. The major source of nutrients in the diet of a pregnant woman should be composed of
a. simple sugars.
b. fats.
c. fiber.
d. complex carbohydrates. D
Complex carbohydrates supply the pregnant woman with vitamins, minerals, and fiber. The
most common simple carbohydrate is table sugar, which is a source of energy but does not
provide any nutrients. Fats provide 9 kcal in each gram, in contrast to carbohydrates and
proteins, which provide only 4 kcal in each gram. However, fat is not a good source of
nutrients. Fiber is supplied mainly by the complex carbohydrates. PTS: 1 DIF: Cognitive Level: Knowledge/Remembering
REF: p. 257 OBJ: Nursing Process: Assessment
MSC: Client Needs: Physiologic Integrity
3. To increase the absorption of iron in a pregnant woman, the nurse teaches her that iron
preparations should be given with
a. milk.
b. tea.
c. orange juice.
d. coffee. C
A vitamin C source may increase the absorption of iron. The calcium and phosphorus in milk
decrease iron absorption. Tannin in the tea reduces the absorption of iron. Coffee reduces iron
absorption. PTS: 1 DIF: Cognitive Level: Knowledge/Remembering
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