NCLEX MATERNAL NUTRITION EXAM| LATEST VERSION 2027-
2028 Q&A EXAM | ALL QUESTIONS AND ANSWERS PLUS
DETAILED RATIONALES | COMPLETE STUDYGUIDE|
GUARANTEED PASS | DOWNLOAD INSTANT PDF 2027-2028
1. A pregnant client asks why folic acid is emphasized before conception and during early
pregnancy. Which response by the nurse is most accurate?
A. It prevents gestational diabetes.
B. It reduces the risk of neural tube defects.
C. It prevents iron-deficiency anemia throughout pregnancy.
D. It eliminates the need for prenatal vitamins.
Folic acid is essential for neural tube development, and adequate intake before conception
and during early pregnancy reduces the risk of neural tube defects.
2. A client who is 10 weeks pregnant reports nausea that is worse immediately after
waking. Which dietary recommendation should the nurse provide?
A. Eat a large breakfast before getting out of bed.
B. Avoid all carbohydrates until nausea resolves.
C. Drink a large glass of water before eating.
D. Eat a few dry crackers before rising from bed.
Small amounts of bland, dry foods such as crackers before rising may help reduce morning
nausea. Large meals and excessive fluid intake immediately on waking may worsen
symptoms.
3. Which nutrient requirement increases substantially during pregnancy because of
increased maternal blood volume and fetal development?
A. Iron
B. Sodium
C. Vitamin K
D. Fluoride
Iron requirements increase during pregnancy to support expanded maternal red blood cell
mass, placental development, and fetal iron stores.
4. A pregnant client follows a vegetarian diet and asks how to obtain adequate protein.
Which food combination is the best recommendation?
A. Apples and celery
B. White rice and fruit juice
C. Beans and whole-grain rice
D. Lettuce and cucumber
,Combining legumes with grains provides complementary amino acids and can help meet
protein needs in a vegetarian pregnancy diet.
5. Which food should a pregnant client avoid because of increased risk for Listeria
infection?
A. Pasteurized yogurt
B. Unpasteurized soft cheese
C. Fully cooked chicken
D. Washed fresh fruit
Unpasteurized dairy products may contain Listeria, which can cause serious complications
during pregnancy. Pasteurized products are safer choices.
6. A pregnant client asks how much additional energy is generally needed during the first
trimester. Which response is most appropriate?
A. Approximately 1,000 additional kcal daily
B. Approximately 750 additional kcal daily
C. No substantial additional calories are generally required
D. Approximately 500 additional kcal daily
During the first trimester, substantial additional caloric intake is generally not required for
most pregnant clients. Energy needs increase more during later pregnancy.
7. A nurse is reviewing prenatal nutrition with a client who frequently consumes processed
foods. Which nutrient is most important to monitor because excessive intake may
contribute to hypertension and fluid retention?
A. Sodium
B. Vitamin C
C. Folate
D. Calcium
Excessive sodium intake can contribute to fluid retention and may complicate blood pressure
management, although sodium should not be eliminated completely.
8. Which meal best demonstrates a balanced nutritional choice for a pregnant client?
A. Potato chips, soda, and cookies
B. White bread and sweetened tea
C. Fruit juice and crackers
D. Grilled chicken, brown rice, vegetables, and milk
The meal provides protein, complex carbohydrates, vegetables, calcium, and other essential
nutrients needed during pregnancy.
9. A pregnant client reports constipation despite drinking adequate fluids. Which dietary
intervention should the nurse recommend first?
,A. Increase dietary fiber gradually.
B. Eliminate fruits from the diet.
C. Restrict fluid intake.
D. Increase processed carbohydrate intake.
Increasing fiber from fruits, vegetables, legumes, and whole grains, together with adequate
fluids and activity, commonly helps prevent pregnancy-related constipation.
10. Which food is an especially good source of calcium for a pregnant client?
A. White rice
B. Apples
C. Fortified milk
D. Lettuce
Milk and calcium-fortified alternatives provide substantial calcium needed for maternal bone
health and fetal skeletal development.
11. A pregnant client reports craving and eating large amounts of ice. Which condition
should the nurse consider?
A. Hypercalcemia
B. Iron deficiency
C. Vitamin A toxicity
D. Hyperglycemia
Pica, including craving ice, may be associated with iron deficiency. The nurse should assess
dietary intake and relevant laboratory findings.
12. A client taking a prenatal iron supplement reports constipation. Which instruction is
most appropriate?
A. Stop taking iron immediately.
B. Take iron only once each week.
C. Increase fiber and fluids as tolerated.
D. Replace iron with calcium supplements.
Constipation is a common adverse effect of iron. Increasing fiber and fluids can improve
bowel function while maintaining prescribed supplementation.
13. Which beverage is the best source of vitamin C to consume with an iron supplement
when tolerated?
A. Orange juice
B. Coffee
C. Black tea
D. Cola
, Vitamin C enhances non-heme iron absorption, making citrus juice a useful dietary
accompaniment.
14. The nurse teaches a pregnant client about mercury exposure. Which food should the
client limit or avoid according to current seafood safety guidance?
A. Salmon
B. Shrimp
C. Sardines
D. Shark
Shark is a high-mercury fish. Pregnant clients should choose lower-mercury seafood options
and follow current seafood safety recommendations.
15. Which statement by a pregnant client indicates correct understanding of food safety?
A. “I can safely eat raw eggs if they are refrigerated.”
B. “I should wash my hands before preparing food.”
C. “Rare meat is safer than well-cooked meat.”
D. “Unpasteurized juice is always safe during pregnancy.”
Hand hygiene is an essential food-safety practice that reduces transmission of foodborne
pathogens during pregnancy.
16. A pregnant client with persistent vomiting is at risk for dehydration. Which finding
requires the most immediate attention?
A. Mild food aversion
B. Increased appetite
C. Decreased urine output and dizziness
D. Occasional nausea
Decreased urine output and dizziness suggest significant fluid loss and possible dehydration,
requiring prompt assessment and intervention.
17. Which dietary pattern is most appropriate for managing mild pregnancy-related
nausea?
A. Three very large meals daily
B. Frequent small meals
C. Complete fasting until nausea resolves
D. High-fat meals before bedtime
Frequent small meals can help maintain energy intake while avoiding gastric overdistention,
which may worsen nausea.
18. A pregnant client has been diagnosed with iron-deficiency anemia. Which meal
provides the best combination for improving iron intake?
A. Beef, spinach, and a citrus fruit
2028 Q&A EXAM | ALL QUESTIONS AND ANSWERS PLUS
DETAILED RATIONALES | COMPLETE STUDYGUIDE|
GUARANTEED PASS | DOWNLOAD INSTANT PDF 2027-2028
1. A pregnant client asks why folic acid is emphasized before conception and during early
pregnancy. Which response by the nurse is most accurate?
A. It prevents gestational diabetes.
B. It reduces the risk of neural tube defects.
C. It prevents iron-deficiency anemia throughout pregnancy.
D. It eliminates the need for prenatal vitamins.
Folic acid is essential for neural tube development, and adequate intake before conception
and during early pregnancy reduces the risk of neural tube defects.
2. A client who is 10 weeks pregnant reports nausea that is worse immediately after
waking. Which dietary recommendation should the nurse provide?
A. Eat a large breakfast before getting out of bed.
B. Avoid all carbohydrates until nausea resolves.
C. Drink a large glass of water before eating.
D. Eat a few dry crackers before rising from bed.
Small amounts of bland, dry foods such as crackers before rising may help reduce morning
nausea. Large meals and excessive fluid intake immediately on waking may worsen
symptoms.
3. Which nutrient requirement increases substantially during pregnancy because of
increased maternal blood volume and fetal development?
A. Iron
B. Sodium
C. Vitamin K
D. Fluoride
Iron requirements increase during pregnancy to support expanded maternal red blood cell
mass, placental development, and fetal iron stores.
4. A pregnant client follows a vegetarian diet and asks how to obtain adequate protein.
Which food combination is the best recommendation?
A. Apples and celery
B. White rice and fruit juice
C. Beans and whole-grain rice
D. Lettuce and cucumber
,Combining legumes with grains provides complementary amino acids and can help meet
protein needs in a vegetarian pregnancy diet.
5. Which food should a pregnant client avoid because of increased risk for Listeria
infection?
A. Pasteurized yogurt
B. Unpasteurized soft cheese
C. Fully cooked chicken
D. Washed fresh fruit
Unpasteurized dairy products may contain Listeria, which can cause serious complications
during pregnancy. Pasteurized products are safer choices.
6. A pregnant client asks how much additional energy is generally needed during the first
trimester. Which response is most appropriate?
A. Approximately 1,000 additional kcal daily
B. Approximately 750 additional kcal daily
C. No substantial additional calories are generally required
D. Approximately 500 additional kcal daily
During the first trimester, substantial additional caloric intake is generally not required for
most pregnant clients. Energy needs increase more during later pregnancy.
7. A nurse is reviewing prenatal nutrition with a client who frequently consumes processed
foods. Which nutrient is most important to monitor because excessive intake may
contribute to hypertension and fluid retention?
A. Sodium
B. Vitamin C
C. Folate
D. Calcium
Excessive sodium intake can contribute to fluid retention and may complicate blood pressure
management, although sodium should not be eliminated completely.
8. Which meal best demonstrates a balanced nutritional choice for a pregnant client?
A. Potato chips, soda, and cookies
B. White bread and sweetened tea
C. Fruit juice and crackers
D. Grilled chicken, brown rice, vegetables, and milk
The meal provides protein, complex carbohydrates, vegetables, calcium, and other essential
nutrients needed during pregnancy.
9. A pregnant client reports constipation despite drinking adequate fluids. Which dietary
intervention should the nurse recommend first?
,A. Increase dietary fiber gradually.
B. Eliminate fruits from the diet.
C. Restrict fluid intake.
D. Increase processed carbohydrate intake.
Increasing fiber from fruits, vegetables, legumes, and whole grains, together with adequate
fluids and activity, commonly helps prevent pregnancy-related constipation.
10. Which food is an especially good source of calcium for a pregnant client?
A. White rice
B. Apples
C. Fortified milk
D. Lettuce
Milk and calcium-fortified alternatives provide substantial calcium needed for maternal bone
health and fetal skeletal development.
11. A pregnant client reports craving and eating large amounts of ice. Which condition
should the nurse consider?
A. Hypercalcemia
B. Iron deficiency
C. Vitamin A toxicity
D. Hyperglycemia
Pica, including craving ice, may be associated with iron deficiency. The nurse should assess
dietary intake and relevant laboratory findings.
12. A client taking a prenatal iron supplement reports constipation. Which instruction is
most appropriate?
A. Stop taking iron immediately.
B. Take iron only once each week.
C. Increase fiber and fluids as tolerated.
D. Replace iron with calcium supplements.
Constipation is a common adverse effect of iron. Increasing fiber and fluids can improve
bowel function while maintaining prescribed supplementation.
13. Which beverage is the best source of vitamin C to consume with an iron supplement
when tolerated?
A. Orange juice
B. Coffee
C. Black tea
D. Cola
, Vitamin C enhances non-heme iron absorption, making citrus juice a useful dietary
accompaniment.
14. The nurse teaches a pregnant client about mercury exposure. Which food should the
client limit or avoid according to current seafood safety guidance?
A. Salmon
B. Shrimp
C. Sardines
D. Shark
Shark is a high-mercury fish. Pregnant clients should choose lower-mercury seafood options
and follow current seafood safety recommendations.
15. Which statement by a pregnant client indicates correct understanding of food safety?
A. “I can safely eat raw eggs if they are refrigerated.”
B. “I should wash my hands before preparing food.”
C. “Rare meat is safer than well-cooked meat.”
D. “Unpasteurized juice is always safe during pregnancy.”
Hand hygiene is an essential food-safety practice that reduces transmission of foodborne
pathogens during pregnancy.
16. A pregnant client with persistent vomiting is at risk for dehydration. Which finding
requires the most immediate attention?
A. Mild food aversion
B. Increased appetite
C. Decreased urine output and dizziness
D. Occasional nausea
Decreased urine output and dizziness suggest significant fluid loss and possible dehydration,
requiring prompt assessment and intervention.
17. Which dietary pattern is most appropriate for managing mild pregnancy-related
nausea?
A. Three very large meals daily
B. Frequent small meals
C. Complete fasting until nausea resolves
D. High-fat meals before bedtime
Frequent small meals can help maintain energy intake while avoiding gastric overdistention,
which may worsen nausea.
18. A pregnant client has been diagnosed with iron-deficiency anemia. Which meal
provides the best combination for improving iron intake?
A. Beef, spinach, and a citrus fruit
