NR 228 NUTRITION EXAM 2 | COMPLETE QUESTIONS & ANSWERS | MATERNAL, INFANT, PEDIATRIC, DIABETES & THE… EXAM
P R O F E S S I O N A L P R A C T I C E M AT E R I A L S
NR 228 Nutrition Exam 2 | Complete
Questions & Answers | Maternal, Infant,
Pediatric, Diabetes & Therapeutic Diets |
Chamberlain University | 2026/2027
Verified Answers Exam Ready With Rationales
91 QUESTIONS
DOCUMENT OVERVIEW
This document offers 91 complete questions and answers for NR 228 Nutrition, focusing on maternal, infant,
pediatric, diabetes, and therapeutic diets. Each question includes the correct answer and a detailed
rationale, providing comprehensive explanations. This resource is ideal for students to study, review course
material, and prepare for certification exams in these specialized nutrition areas.
CONTENTS
01 Maternal and Infant Nutrition Q1–Q12
02 Pediatric Nutrition Q13–Q16
03 Geriatric Nutrition Q17–Q20
04 Nutritional Assessment and Deficiencies Q21–Q29
05 Obesity and Metabolic Health Q30–Q35
06 Pharmacology and Nutrition Interactions Q36–Q42
07 Enteral and Parenteral Nutrition Q43–Q71
08 Therapeutic Diets and Disease Management Q72–Q91
E XA M Q U EST I O N S
Q1 QUESTION 1 OF 91
For a pregnant patient with a normal pre-pregnancy BMI, what is the recommended total weight gain range during gestation, considering the physiological
needs for fetal development and maternal reserves?
A) 11-15 lbs (5-7 kg)
B) 15-25 lbs (7-11 kg)
Page 1
,C) 25-35 lbs (11-16 kg)
D) 35-45 lbs (16-20 kg)
E) 40-50 lbs (18-23 kg)
CORRECT ANSWER
C) 25-35 lbs (11-16 kg)
RATIONALE
A weight gain of 25-35 lbs (11-16 kg) is recommended for normal pre-pregnancy BMI to support fetal growth, amniotic fluid, and maternal tissue development. Gains
significantly below or above this range can indicate risks.
Q2 QUESTION 2 OF 91
A nurse is providing nutritional counseling to a patient in her first trimester of pregnancy. The patient states she enjoys preparing homemade mayonnaise
and eating Caesar salad made with raw eggs. What specific food item should the nurse instruct the patient to avoid?
A) Thoroughly cooked chicken breast
B) Pasteurized dairy products
C) Homemade mayonnaise containing raw eggs
D) Freshly squeezed orange juice
CORRECT ANSWER
C) Homemade mayonnaise containing raw eggs
RATIONALE
Raw or undercooked eggs can transmit Salmonella, posing a significant risk of foodborne illness to pregnant individuals and potentially harming the fetus.
Q3 QUESTION 3 OF 91
A prenatal nutrition counseling session focuses on vitamin supplementation for a patient at 28 weeks gestation. The nurse is reviewing recommended
vitamin intake to prevent adverse fetal outcomes. Which of the following vitamins, if increased beyond recommended levels, poses a risk that requires
specific clinical concern? (Select all that apply.)
A) Vitamin A
B) Vitamin C
C) Vitamin D
D) Vitamin E
E) Vitamin K
F) Vitamin B12
CORRECT ANSWER
B) Vitamin C
D) Vitamin E
E) Vitamin K
RATIONALE
Excessive Vitamin C can lead to hypercalcemia, increased Vitamin E intake is linked to fetal heart defects, and high Vitamin K levels may prolong neonatal jaundice. Other
vitamins have different risk profiles when taken in excess.
Q4 QUESTION 4 OF 91
When developing a nutritional plan for a pregnant patient diagnosed with preeclampsia, which dietary modifications should be implemented to manage
blood pressure and promote fetal well-being? (Select all that apply.)
Page 2
,A) Prescribe a low-sodium diet, limiting intake to 1500 mg per day.
B) Recommend increased consumption of foods rich in potassium and magnesium.
C) Advise avoidance of processed meats and canned vegetables due to high sodium content.
D) Encourage daily intake of caffeinated beverages to improve alertness.
E) Incorporate whole grains and lean protein sources into daily meals.
F) Advise limiting saturated and trans fats by reducing fried food consumption.
CORRECT ANSWER
B) Recommend increased consumption of foods rich in potassium and magnesium.
C) Advise avoidance of processed meats and canned vegetables due to high sodium content.
E) Incorporate whole grains and lean protein sources into daily meals.
F) Advise limiting saturated and trans fats by reducing fried food consumption.
RATIONALE
The DASH diet, recommended for preeclampsia, emphasizes potassium, magnesium, and whole grains while limiting sodium, trans fats, and processed foods to help
lower blood pressure and support maternal-fetal health. Caffeine is typically avoided due to potential vasoconstrictive effects.
Q5 QUESTION 5 OF 91
The nurse is discussing dietary recommendations with a patient diagnosed with Gestational Diabetes Mellitus at 28 weeks gestation. The patient asks what
types of foods are most beneficial to consume to help manage her condition. Which of the following food categories should the nurse recommend as
appropriate for this patient's diet? (Select all that apply.)
A) Refined sugars and fruit juices
B) Lean protein sources and whole grains
C) Saturated fats and processed meats
D) High-fiber fruits and vegetables
E) Simple carbohydrate snacks
F) Complex carbohydrates and dairy products
CORRECT ANSWER
B) Lean protein sources and whole grains
D) High-fiber fruits and vegetables
F) Complex carbohydrates and dairy products
RATIONALE
Recommended foods for gestational diabetes focus on complex carbohydrates, lean proteins, and high-fiber options to stabilize blood glucose. Refined sugars, simple
carbohydrates, and excessive saturated fats should be limited to prevent glycemic spikes.
Q6 QUESTION 6 OF 91
A pregnant patient with a history of phenylketonuria (PKU) is admitted for routine prenatal care at 28 weeks gestation. Her last recorded phenylalanine
intake was 15 mg/day. The on-call resident asks the nurse to review the patient's dietary restrictions. Which of the following foods should the nurse reinforce
as needing to be avoided by the patient to prevent fetal complications?
A) Apples and carrots
B) Whole wheat bread and chicken breast
C) Low-protein crackers and fruit juice
D) Yogurt and rice
CORRECT ANSWER
B) Whole wheat bread and chicken breast
Page 3
, RATIONALE
Phenylalanine is found in high-protein foods like wheat and meat; avoiding these limits the intake to prevent fetal intellectual disability and growth retardation. Apples,
carrots, fruit juice, yogurt, and rice can be consumed in moderation as part of a controlled low-phenylalanine diet.
Q7 QUESTION 7 OF 91
A postpartum nurse is reviewing dietary recommendations for a lactating patient who is concerned about potential infant fussiness. The patient asks which
foods she should consider limiting from her diet to prevent altering the taste of her breast milk, which is produced at an estimated rate of 850 mL daily.
A) Consume lean protein sources like chicken and fish daily.
B) Limit intake of cruciferous vegetables such as broccoli and cauliflower.
C) Increase consumption of vitamin D fortified dairy products.
D) Avoid foods with strong flavors like garlic and certain spices.
E) Continue to consume moderate amounts of citrus fruits like lemons and limes.
CORRECT ANSWER
B) Limit intake of cruciferous vegetables such as broccoli and cauliflower.
D) Avoid foods with strong flavors like garlic and certain spices.
RATIONALE
Certain foods, including cruciferous vegetables and those with strong flavors like garlic and spices, can alter the taste of breast milk and may lead to infant fussiness or
intolerance. Limiting intake of these specific items is recommended to promote infant comfort.
Q8 QUESTION 8 OF 91
A nurse is educating a new parent about infant nutrition. Which statements by the parent indicate understanding of current infant feeding
recommendations? (Select all that apply.)
A) "My baby can start eating solid foods like pureed carrots at 4 months old."
B) "I should continue breastfeeding my baby exclusively for the first six months."
C) "After six months, we can introduce cow's milk as a primary beverage."
D) "My baby will continue to get most of their nutrition from breast milk after six months."
E) "It is acceptable to give my baby honey as a sweetener in their food after 4 months."
F) "We can start offering a variety of pureed fruits and vegetables alongside breast milk at 7 months."
CORRECT ANSWER
B) "I should continue breastfeeding my baby exclusively for the first six months."
D) "My baby will continue to get most of their nutrition from breast milk after six months."
F) "We can start offering a variety of pureed fruits and vegetables alongside breast milk at 7 months."
RATIONALE
Exclusive breastfeeding is recommended for the first six months to provide complete nutrition, and breast milk remains a primary source of nutrition after six months
when solids are introduced. Introducing cow's milk or honey before one year poses risks.
Q9 QUESTION 9 OF 91
A pediatric nurse is reviewing feeding guidelines for a 3-month-old exclusively breastfed infant presenting for a routine well-child check. The infant's
mother reports the baby is gaining weight appropriately but expresses concern about the infant's readiness for solids, as she has heard conflicting
information regarding introduction timing and iron supplementation. The nurse anticipates the infant requires which of the following interventions to
ensure optimal nutrition and prevent deficiency? (Select all that apply.)
A) Recommend introducing pureed vegetables and fruits at 6 months.
B) Advise continuing exclusive breastfeeding and introducing iron-fortified infant formula.
C) Instruct the mother to begin offering 2-4 ounces of whole cow's milk daily.
Page 4
P R O F E S S I O N A L P R A C T I C E M AT E R I A L S
NR 228 Nutrition Exam 2 | Complete
Questions & Answers | Maternal, Infant,
Pediatric, Diabetes & Therapeutic Diets |
Chamberlain University | 2026/2027
Verified Answers Exam Ready With Rationales
91 QUESTIONS
DOCUMENT OVERVIEW
This document offers 91 complete questions and answers for NR 228 Nutrition, focusing on maternal, infant,
pediatric, diabetes, and therapeutic diets. Each question includes the correct answer and a detailed
rationale, providing comprehensive explanations. This resource is ideal for students to study, review course
material, and prepare for certification exams in these specialized nutrition areas.
CONTENTS
01 Maternal and Infant Nutrition Q1–Q12
02 Pediatric Nutrition Q13–Q16
03 Geriatric Nutrition Q17–Q20
04 Nutritional Assessment and Deficiencies Q21–Q29
05 Obesity and Metabolic Health Q30–Q35
06 Pharmacology and Nutrition Interactions Q36–Q42
07 Enteral and Parenteral Nutrition Q43–Q71
08 Therapeutic Diets and Disease Management Q72–Q91
E XA M Q U EST I O N S
Q1 QUESTION 1 OF 91
For a pregnant patient with a normal pre-pregnancy BMI, what is the recommended total weight gain range during gestation, considering the physiological
needs for fetal development and maternal reserves?
A) 11-15 lbs (5-7 kg)
B) 15-25 lbs (7-11 kg)
Page 1
,C) 25-35 lbs (11-16 kg)
D) 35-45 lbs (16-20 kg)
E) 40-50 lbs (18-23 kg)
CORRECT ANSWER
C) 25-35 lbs (11-16 kg)
RATIONALE
A weight gain of 25-35 lbs (11-16 kg) is recommended for normal pre-pregnancy BMI to support fetal growth, amniotic fluid, and maternal tissue development. Gains
significantly below or above this range can indicate risks.
Q2 QUESTION 2 OF 91
A nurse is providing nutritional counseling to a patient in her first trimester of pregnancy. The patient states she enjoys preparing homemade mayonnaise
and eating Caesar salad made with raw eggs. What specific food item should the nurse instruct the patient to avoid?
A) Thoroughly cooked chicken breast
B) Pasteurized dairy products
C) Homemade mayonnaise containing raw eggs
D) Freshly squeezed orange juice
CORRECT ANSWER
C) Homemade mayonnaise containing raw eggs
RATIONALE
Raw or undercooked eggs can transmit Salmonella, posing a significant risk of foodborne illness to pregnant individuals and potentially harming the fetus.
Q3 QUESTION 3 OF 91
A prenatal nutrition counseling session focuses on vitamin supplementation for a patient at 28 weeks gestation. The nurse is reviewing recommended
vitamin intake to prevent adverse fetal outcomes. Which of the following vitamins, if increased beyond recommended levels, poses a risk that requires
specific clinical concern? (Select all that apply.)
A) Vitamin A
B) Vitamin C
C) Vitamin D
D) Vitamin E
E) Vitamin K
F) Vitamin B12
CORRECT ANSWER
B) Vitamin C
D) Vitamin E
E) Vitamin K
RATIONALE
Excessive Vitamin C can lead to hypercalcemia, increased Vitamin E intake is linked to fetal heart defects, and high Vitamin K levels may prolong neonatal jaundice. Other
vitamins have different risk profiles when taken in excess.
Q4 QUESTION 4 OF 91
When developing a nutritional plan for a pregnant patient diagnosed with preeclampsia, which dietary modifications should be implemented to manage
blood pressure and promote fetal well-being? (Select all that apply.)
Page 2
,A) Prescribe a low-sodium diet, limiting intake to 1500 mg per day.
B) Recommend increased consumption of foods rich in potassium and magnesium.
C) Advise avoidance of processed meats and canned vegetables due to high sodium content.
D) Encourage daily intake of caffeinated beverages to improve alertness.
E) Incorporate whole grains and lean protein sources into daily meals.
F) Advise limiting saturated and trans fats by reducing fried food consumption.
CORRECT ANSWER
B) Recommend increased consumption of foods rich in potassium and magnesium.
C) Advise avoidance of processed meats and canned vegetables due to high sodium content.
E) Incorporate whole grains and lean protein sources into daily meals.
F) Advise limiting saturated and trans fats by reducing fried food consumption.
RATIONALE
The DASH diet, recommended for preeclampsia, emphasizes potassium, magnesium, and whole grains while limiting sodium, trans fats, and processed foods to help
lower blood pressure and support maternal-fetal health. Caffeine is typically avoided due to potential vasoconstrictive effects.
Q5 QUESTION 5 OF 91
The nurse is discussing dietary recommendations with a patient diagnosed with Gestational Diabetes Mellitus at 28 weeks gestation. The patient asks what
types of foods are most beneficial to consume to help manage her condition. Which of the following food categories should the nurse recommend as
appropriate for this patient's diet? (Select all that apply.)
A) Refined sugars and fruit juices
B) Lean protein sources and whole grains
C) Saturated fats and processed meats
D) High-fiber fruits and vegetables
E) Simple carbohydrate snacks
F) Complex carbohydrates and dairy products
CORRECT ANSWER
B) Lean protein sources and whole grains
D) High-fiber fruits and vegetables
F) Complex carbohydrates and dairy products
RATIONALE
Recommended foods for gestational diabetes focus on complex carbohydrates, lean proteins, and high-fiber options to stabilize blood glucose. Refined sugars, simple
carbohydrates, and excessive saturated fats should be limited to prevent glycemic spikes.
Q6 QUESTION 6 OF 91
A pregnant patient with a history of phenylketonuria (PKU) is admitted for routine prenatal care at 28 weeks gestation. Her last recorded phenylalanine
intake was 15 mg/day. The on-call resident asks the nurse to review the patient's dietary restrictions. Which of the following foods should the nurse reinforce
as needing to be avoided by the patient to prevent fetal complications?
A) Apples and carrots
B) Whole wheat bread and chicken breast
C) Low-protein crackers and fruit juice
D) Yogurt and rice
CORRECT ANSWER
B) Whole wheat bread and chicken breast
Page 3
, RATIONALE
Phenylalanine is found in high-protein foods like wheat and meat; avoiding these limits the intake to prevent fetal intellectual disability and growth retardation. Apples,
carrots, fruit juice, yogurt, and rice can be consumed in moderation as part of a controlled low-phenylalanine diet.
Q7 QUESTION 7 OF 91
A postpartum nurse is reviewing dietary recommendations for a lactating patient who is concerned about potential infant fussiness. The patient asks which
foods she should consider limiting from her diet to prevent altering the taste of her breast milk, which is produced at an estimated rate of 850 mL daily.
A) Consume lean protein sources like chicken and fish daily.
B) Limit intake of cruciferous vegetables such as broccoli and cauliflower.
C) Increase consumption of vitamin D fortified dairy products.
D) Avoid foods with strong flavors like garlic and certain spices.
E) Continue to consume moderate amounts of citrus fruits like lemons and limes.
CORRECT ANSWER
B) Limit intake of cruciferous vegetables such as broccoli and cauliflower.
D) Avoid foods with strong flavors like garlic and certain spices.
RATIONALE
Certain foods, including cruciferous vegetables and those with strong flavors like garlic and spices, can alter the taste of breast milk and may lead to infant fussiness or
intolerance. Limiting intake of these specific items is recommended to promote infant comfort.
Q8 QUESTION 8 OF 91
A nurse is educating a new parent about infant nutrition. Which statements by the parent indicate understanding of current infant feeding
recommendations? (Select all that apply.)
A) "My baby can start eating solid foods like pureed carrots at 4 months old."
B) "I should continue breastfeeding my baby exclusively for the first six months."
C) "After six months, we can introduce cow's milk as a primary beverage."
D) "My baby will continue to get most of their nutrition from breast milk after six months."
E) "It is acceptable to give my baby honey as a sweetener in their food after 4 months."
F) "We can start offering a variety of pureed fruits and vegetables alongside breast milk at 7 months."
CORRECT ANSWER
B) "I should continue breastfeeding my baby exclusively for the first six months."
D) "My baby will continue to get most of their nutrition from breast milk after six months."
F) "We can start offering a variety of pureed fruits and vegetables alongside breast milk at 7 months."
RATIONALE
Exclusive breastfeeding is recommended for the first six months to provide complete nutrition, and breast milk remains a primary source of nutrition after six months
when solids are introduced. Introducing cow's milk or honey before one year poses risks.
Q9 QUESTION 9 OF 91
A pediatric nurse is reviewing feeding guidelines for a 3-month-old exclusively breastfed infant presenting for a routine well-child check. The infant's
mother reports the baby is gaining weight appropriately but expresses concern about the infant's readiness for solids, as she has heard conflicting
information regarding introduction timing and iron supplementation. The nurse anticipates the infant requires which of the following interventions to
ensure optimal nutrition and prevent deficiency? (Select all that apply.)
A) Recommend introducing pureed vegetables and fruits at 6 months.
B) Advise continuing exclusive breastfeeding and introducing iron-fortified infant formula.
C) Instruct the mother to begin offering 2-4 ounces of whole cow's milk daily.
Page 4
