Practice Nutrition Quiz



·         You cannot miss more than 5 questions to pass this quiz.


1.  A nulligravid client, Abby, at 12 weeks gestation tells the nurse that she is a vegetarian and eats “lots of rice.” To help meet Abby’s needs for protein during pregnancy, the nurse suggests that she combines the rice with which of the following?

  1. Beans.
  2. Soy milk.
  3. Yogurt.
  4. Corn.

2. During the first trimester, Betty, should maintain a caloric intake of:

  1. 10 to 20 calories/kg.
  2. 20 to 25 calories/kg.
  3. 30 to 35 calories/kg.
  4. 45 to 50 calories/kg.

3. When caring for a primigravida client, Candy, at 9 weeks’ gestation who immigrated to the United   States from Vietnam 1 year ago, the nurse would assess the client’s diet for a deficiency of which of the following?

a.       Calcium.

b.       Vitamin E.

c.       Vitamin C.

d.       Iodine.

4. Which foods should the nurse recommend to increase Debbie’s calcium intake?

  1. Legumes and enriched cereals.
  2. Tuna and cottage cheese.
  3. Green, leafy vegetables.
  4. Cheese and yogurt.

5. A primigravid client, Emily, at 8 weeks’ gestation tells the nurse that she doesn’t like milk. To ensure that Emily consumes an adequate intake of milk products, the nurse would instruct her that an 8-ounce glass of milk is equal to which of the following?

  1. 2 Tablespoons of Parmesan cheese.
  2. ˝ cup of a milkshake.
  3. 1 ˝ to 2 slices of presliced American cheese.
  4. ˝ cup of cottage cheese.

6. A 16-year-old Latino nulligravid client, Jennifer, at 10 weeks gestation has been diagnosed with mild iron-deficiency anemia. Jennifer tells the nurse that she doesn’t like to eat much meat. Which of the following foods would the nurse suggest to provide Jennifer with the greatest amount of iron in her diet?

  1. 1 cup of lentils.
  2. 1 cup of sunflower seeds.
  3. 1 1/2 ounces of hard cheese.
  4. 2 poached eggs.

7. Which foods would supply Francis with the best sources of iron?

  1. Fish, chicken, and lean beef.
  2. Broccoli, spinach, and fish.
  3. Eggs, legumes, and dried fruit.
  4. Lean beef, organ meats, and dried fruits.

 8. The nurse instructs a primigravida, Gretchen, about the importance of sufficient vitamin A in her diet. The nurse knows that the instructions have been effective when Gretchen indicates that she should include which of the following in her diet.

a.       Buttermilk and cheese.

b.       Strawberries and cantaloupe.

c.       Egg yolks and squash.

d.       Oranges and tomatoes.

9. Hillary drinks 1 quart of milk daily, which supplies her with large amounts of:

  1. Vitamin B 12 and niacin.
  2. Folic acid and thiamine.
  3. Riboflavin and Vitamin A.
  4. Vitamin C and a complete protein.

10. When developing a meal-planning guide about foods rich in riboflavin for a primigravid client, Iris, the nurse would expect to instruct the client to include at least two daily servings of which of the following foods?

a.       Fresh fruit.

b.       Prunes.

c.       Potatoes.

  1. Enriched cereals.

11. Jessica asks the nurse why Vitamin C intake is so important during pregnancy. Which of the following would be the nurse’s best response?

a.       “Vitamin C is required to promote blood clot and collagen formation.”

b.       “Supplemental vitamin C in large doses can prevent neural tube defects.”

c.       “Eating moderate amounts of foods high in Vitamin C can help metabolize fats and carbohydrates.”

  1. “Studies have shown that Vitamin C helps the growth of fetal bones.”

12. Which foods would provide Kate with the most Vitamin C?

  1. Cabbage and bananas.
  2. Fish and cottage cheese.
  3. Milk and plain yogurt.
  4. Milk and oatmeal.

13. When developing a teaching plan for Laura who is 8 weeks pregnant, which of the following foods would the nurse suggest to meet the client’s need for increased folic acid?

a.       Spinach.

b.       Bananas.

c.       Seafood.

  1. Yogurt.

14. As of 1999, all refined grain products such as cereal, pasta, flour rolls, buns, farina, grits, and rice are fortified with which of the following?

  1. Vitamin C.
  2. Niacin.
  3. Vitamin B 12.
  4. Folic acid. 

 15. After instructing a primigravida, Marian, about desired weight gain during pregnancy, the nurse determines that the teaching has been successful when the client states which of the following?

a.       “A total weight gain of approximately 20 pounds is recommended.”

b.       “A weight gain of 6.6 pounds in the second and third trimester is considered normal.”

c.       “A weight gain of about 12 pounds every trimester is recommended.”

d.       “Although it varies, a gain of 25 to 35 pounds is about average.”

16. An adolescent primigravid client, Nancy, at 26 weeks gestation who has gained 25 pounds since becoming pregnant visits the prenatal clinic for a routine visit. Which of the following is the recommended amount of weight gain during the third trimester.

  1. 1 pound a week.
  2. 2 pounds per week.
  3. 7 pounds per month.
  4. 5 to 6 pounds for the trimester. 

17. A pregnant woman, Ola, states that she frequently ingests laundry starch. When assessing the client, for which of the following should the nurse be alert?

a.       Muscle spasms.

b.       Lactose intolerance.

c.       Diabetes mellitus.

d.       Anemia.

18. To which national food assistance program should the nurse refer a low-income, pregnant client, Pamela, for help in obtaining food for herself and later her infant?

  1. Home-delivered meals.
  2. Congregate meals.
  3. WIC program.
  4. Food bank.

19. The nurse instructs a primigravida, Rachel, to increase her intake of foods high in magnesium because of its role with which of the following?

a.       Prevention of demineralization of the mother’s bones.

b.       Synthesis of proteins, nucleic acids, and fats.

c.       Amino acid metabolism.

d.       Synthesis of neural pathways in the fetus.

20. A  primigravid client, Sarah, at 10 weeks’ gestation tells the nurse that she eats fruits and vegetables but aren’t very fond of them. After teaching the client about possible serving sizes, the nurse determines that the teaching has been successful when the client states that one serving of vegetables is equivalent to which of the following?

  1. One fourth of cantaloupe.
  2. 3 ounces of vegetable juice cocktail.
  3. 3 tomatoes.
  4. 1 raw apricot.

21. Which question should the nurse ask during the nutritional assessment?

  1. “Which foods seem to cause you the most discomfort”
  2. “Which foods do you eat from the four basic groups?”
  3. “What is your normal daily food intake?”
  4. “How much milk do you usually drink?”

22. A 19 year old primigravida, Theresa, tells you that the doctor told her that she needed to increase her intake of thiamine (Vitmain B1) in her diet. The nurse should instruct the client to eat more:

    1. Milk.
    2. Rice.
    3. Asparagus.
    4. Beef.

23. The nurse enlists the aid of an interpreter when caring for a primiparous client from Mexico who speaks very little English and delivered a viable term neonate 8 hours ago. When developing the postpartum dietary plan of care for the client, the nurse would encourage the client’s intake of which of the following:

  1. Tomatoes.
  2. Potatoes.
  3. Corn products.
  4. Meat products.

Answers and Rationale

1. A. Protein intake is concern in all vegetarian diets. Combining two incomplete proteins to make a complete protein  (with all of the essential amino acids) can improve the client’s protein intake. Rice with beans or tofu provides a complete protein.

2. C. During the first trimester, the patient’s daily caloric intake should remain at the recommended prepregnant intake of 30 to 35 calories/kg.

3. A. The diet for Vietnamese Americans typically consists of small portions of meat and ample amounts of rice. Fresh milk may not have been readily available in Vietnam, and many Asian clients are lactose intolerant. Therefore, the nurse would need to assess the client’s diet for deficiencies of calcium and possibly iron.

4. D. Milk and milk products, such as cheese and yogurt, are the best sources of calcium.

5. C. An 8-ounce glass of milk is the equivalent of 1 ˝ to 2 slices of presliced American cheese.

6. B. One cup of sunflower seeds contains 15 mg of iron. During pregnancy, 30 mg of iron is recommended daily.

7. D. The best sources of iron include lean beef, organ meats, and dried fruit.

8. C. Egg yolks and squash and other yellow vegetables are rich sources of vitamin A. Pregnant woman should avoid megadose of vitamin A because fetal malformations may occur.

9. C. Milk is an excellent source of riboflavin and vitamin A.

10. D. Riboflavin forms coenzymes needed to release energy. Enriched grain products (e.g., cereals, breads), deep green leafy vegetables, milk, veal, beef, and cheddar cheese are rich sources of riboflavin.

11. A. Vitamin C is required to promote blood clot and collagen formation. Vitamin C deficiency has been associated with PROM and PIH.

12. A. Cabbage and bananas are excellent sources of vitamin C.

13. A. Green leafy vegetables, such as asparagus, spinach, brussels sprouts, and broccoli, are rich sources of folic acid. The pregnant woman needs to eat foods high in folic acid to prevent folic acid deficits, which may result in neural tube defects in the newborn.

14. D. Refined grains are fortified with folic acid. Folic acid fortification is expected to prevent more than half of all neural tube defects.

15. D. The National Academy of Sciences Institute of Medicine recommends that women gain between 25 and 35 pounds during pregnancy. Typically, women should gain 3.5 pounds during the first trimester and then 1 pound/week during the remainder of the pregnancy (24 weeks) for a total of about 27 to 28 pounds.

16. A. The pattern of weight gain is often more important than the amount. A sudden increase in weight is associated with PIH, whereas as a sudden weight loss may indicate an illness.

17. D. All pregnant clients should be screened for pica, or the ingestion of nonfood substances, such as clay, dirt, or laundry starch. Commonly, clients who practice pica are anemic.

18. C.

19. B. Magnesium aids in the synthesis of protein, nucleic acids, proteins, and fats. It is important for cell growth and neuromuscular function. Magnesium also activates the enzymes for metabolism of protein and energy.

20. A. One serving of a vegetable or fruit is equivalent to one fourth of a cantaloupe.

21. C.  Asking about the patient’s daily food intake is the best way to determine her current nutritional status and educational needs. Each person has a unique nutritional background. To help the patient select the best possible nutrients during pregnancy, the nurse should consider socioeconomic, cultural, racial, religious and ethnic influences.

22. A. Thiamine (Vitamin B1) is found in pork liver milk, potatoes, enriched cereals, and enriched breads.

23. D. Because the diet of Hispanic Americans from Mexico and Central America commonly includes beans, corn products, tomatoes, chili peppers, potatoes, milk, cheeses, and eggs, the nurse needs to encourage an intake of meats, dark green leafy vegetables, and other high-protein products that are rich in iron. Doing so helps to compensate for the significant blood loss and subsequent iron loss that occurs during the postpartum period. Additionally, fresh fruits, meats, and green leafy vegetables may be scare, possibly resulting in deficiencies of vitamin A, vitamin D, and iron.