Chapter 09:
Maternal and
Fetal Nutrition
Perry:
Maternal Child
Nursing Care,
6th Edition
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. - ANSWER-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 - ANSWER-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.
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