CHAPTER 09 MATERNAL AND FETAL NUTRITION
PERRY MATERNAL CHILD NURSING CARE, 6TH
EDITION QUESTIONS AND CORRECT ANSWERS WITH
RATIONALE
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 1.8 kg (4 lbs) since conception.
How would the nurse interpret this?
a. This weight gain indicates possible 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 statement "The woman's weight gain is appropriate for this stage of pregnancy" is accurate. This
woman's BMI is within 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 does not apply to this
patient. 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 prepregnancy weight
for the woman's height. A commonly used method of evaluating the appropriateness of weight for
height is the BMI. Although weight gain does indicate risk for IUGR, this does not apply to this patient.
Weight gain should occur at a steady rate throughout the pregnancy. The optimal rate of weight gain
also depends on the stage of the pregnancy.
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, orange sections, 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. In addition, the vitamin C in orange sections aids
absorption. Dairy products and tea are not sources of iron.
