NR228/NR 228 Exam 3 V2 | Nutrition, Health &
Wellness Q&A with Rationale | Chamberlain
University
1. A nurse is counseling a pregnant client with a pre-pregnancy Body Mass Index (BMI) of
22.5. Which weight gain recommendation is most appropriate for this client?
A. 11 to 20 pounds
B. 15 to 25 pounds
C. 25 to 35 pounds
D. 28 to 40 pounds
Correct Answer: C
Explanation: For a woman with a normal pre-pregnancy BMI (18.5–24.9), the
recommended weight gain is 25 to 35 pounds. This range is designed to support fetal
development while reducing the risk of maternal complications. Monitoring weight gain
throughout each trimester ensures that the pregnancy is progressing healthily for both
mother and child.
2. Which nutrient should the nurse emphasize to a client planning a pregnancy to reduce the
risk of neural tube defects?
A. Folic Acid
B. Calcium
,C. Vitamin C
D. Vitamin A
Correct Answer: A
Explanation: Folic acid is critical for DNA synthesis and the proper closure of the neural
tube during the first few weeks of gestation. Women of childbearing age are advised to
consume 400 mcg of synthetic folic acid daily in addition to food folate. This preventive
measure significantly lowers the incidence of conditions such as spina bifida.
3. A nurse is teaching the parents of a 6-month-old infant about the introduction of solid
foods. Which food should be introduced first?
A. Iron-fortified rice cereal
B. Mashed bananas
C. Pureed carrots
D. Whole cow’s milk
Correct Answer: A
Explanation: Iron-fortified infant cereal is usually the first solid food introduced because
infants’ iron stores begin to deplete around 6 months of age. Rice cereal is often chosen
first due to its low allergenic potential and easy digestibility. Introducing one new food at a
time allows parents to identify any potential food allergies or sensitivities.
, 4. A pregnant client at 28 weeks gestation is diagnosed with gestational diabetes. Which
dietary intervention is the primary focus for managing this condition?
A. Restricting total calorie intake to 1,200 kcal/day
B. Eliminating all carbohydrates from the diet
C. Increasing protein to 50% of daily calories
D. Distributing carbohydrate intake throughout the day
Correct Answer: D
Explanation: Managing gestational diabetes involves maintaining stable blood glucose
levels by distributing carbohydrate intake across three meals and several snacks. This
approach prevents postprandial hyperglycemia and ensures a steady supply of glucose for
the fetus. Consistency in carbohydrate counting is the cornerstone of medical nutrition
therapy for this population.
5. An older adult client reports a decreased sense of taste and a lack of appetite. Which
physiological change associated with aging should the nurse consider?
A. Increased production of saliva
B. Enhanced sensitivity of taste buds
C. Atrophy of the olfactory organs
D. Rapid gastric emptying
Correct Answer: C
Wellness Q&A with Rationale | Chamberlain
University
1. A nurse is counseling a pregnant client with a pre-pregnancy Body Mass Index (BMI) of
22.5. Which weight gain recommendation is most appropriate for this client?
A. 11 to 20 pounds
B. 15 to 25 pounds
C. 25 to 35 pounds
D. 28 to 40 pounds
Correct Answer: C
Explanation: For a woman with a normal pre-pregnancy BMI (18.5–24.9), the
recommended weight gain is 25 to 35 pounds. This range is designed to support fetal
development while reducing the risk of maternal complications. Monitoring weight gain
throughout each trimester ensures that the pregnancy is progressing healthily for both
mother and child.
2. Which nutrient should the nurse emphasize to a client planning a pregnancy to reduce the
risk of neural tube defects?
A. Folic Acid
B. Calcium
,C. Vitamin C
D. Vitamin A
Correct Answer: A
Explanation: Folic acid is critical for DNA synthesis and the proper closure of the neural
tube during the first few weeks of gestation. Women of childbearing age are advised to
consume 400 mcg of synthetic folic acid daily in addition to food folate. This preventive
measure significantly lowers the incidence of conditions such as spina bifida.
3. A nurse is teaching the parents of a 6-month-old infant about the introduction of solid
foods. Which food should be introduced first?
A. Iron-fortified rice cereal
B. Mashed bananas
C. Pureed carrots
D. Whole cow’s milk
Correct Answer: A
Explanation: Iron-fortified infant cereal is usually the first solid food introduced because
infants’ iron stores begin to deplete around 6 months of age. Rice cereal is often chosen
first due to its low allergenic potential and easy digestibility. Introducing one new food at a
time allows parents to identify any potential food allergies or sensitivities.
, 4. A pregnant client at 28 weeks gestation is diagnosed with gestational diabetes. Which
dietary intervention is the primary focus for managing this condition?
A. Restricting total calorie intake to 1,200 kcal/day
B. Eliminating all carbohydrates from the diet
C. Increasing protein to 50% of daily calories
D. Distributing carbohydrate intake throughout the day
Correct Answer: D
Explanation: Managing gestational diabetes involves maintaining stable blood glucose
levels by distributing carbohydrate intake across three meals and several snacks. This
approach prevents postprandial hyperglycemia and ensures a steady supply of glucose for
the fetus. Consistency in carbohydrate counting is the cornerstone of medical nutrition
therapy for this population.
5. An older adult client reports a decreased sense of taste and a lack of appetite. Which
physiological change associated with aging should the nurse consider?
A. Increased production of saliva
B. Enhanced sensitivity of taste buds
C. Atrophy of the olfactory organs
D. Rapid gastric emptying
Correct Answer: C
