Chapter 13 Maternal and Child Health Nursing 7th Edition

Chapter 13  Maternal and Child Health Nursing 7th Edition

Complete Chapter Questions And Answers
 

Sample Questions

1.
The nurse is preparing to assess the nutritional status of a patient who is 8 weeks pregnant. What is the most effective way for the nurse to assess the patient’s food intake thus far in the pregnancy?
A)
Assess skin status for hydration and color.
B)
Ask the patient to describe total intake for a week.
C)
Assess a list that the patient describes as a good diet.
D)
Ask the patient to describe intake for the last 24 hours.
Ans:
D

Feedback:

The best method for assessing a woman’s nutritional intake during pregnancy is to ask the patient to list all the food eaten within the past 24 hours, starting with waking up until going to sleep. This method of history taking yields much more accurate information than asking a patient how often a specific food is eaten. Assessing skin status may provide more information about hydration that nutritional status. Assessing a total intake for a week would be too extreme for the patient to recall. Assessing the patient from a list of foods does not identify what the patient has most recently eaten.

2.
The nurse is instructing a pregnant patient to consume a diet high in complete proteins. Which food item should the nurse recommend as an example of a complete protein?
A)
A boiled or fried egg
B)
Green, leafy vegetables
C)
A slice of whole grain toast
D)
Applesauce or a whole apple
Ans:
A

Feedback:

The protein in meat, poultry, fish, yogurt, eggs, and milk contain all nine essential amino acids required and are considered complete proteins. The protein in nonanimal sources does not contain all essential amino acids and are considered incomplete proteins. Green, leafy vegetables; whole grain toast; and apples or applesauce are carbohydrate sources.

3.
A pregnant patient asks if an over-the-counter vitamin can be taken during pregnancy instead of the prescribed prenatal vitamin. What should the nurse explain as the chief ingredient in prenatal vitamins that makes them important for pregnancy nutrition?
A)
Folic acid
B)
Vitamin C
C)
Potassium
D)
Vitamin B12
Ans:
A

Feedback:

Folic acid is added to maternal prenatal vitamins because of the threat of developing anemia. The pregnant patient should take a prenatal vitamin that contains a folic acid supplement of 0.4 to 0.6 mg, which may or may not be a part of an over-the-counter vitamin supplement. Vitamin C, potassium, and vitamin B12 are important; however, do not have the same risk of developing a health problem if not present in a prenatal vitamin supplement.

4.
The nurse is determining the effectiveness of nutritional teaching with a pregnant patient. Which food item that the patient selects indicates that additional teaching on good sources of iron is needed?
A)
Milk
B)
Beef
C)
Grains
D)
Legumes
Ans:
A

Feedback:

The foods richest in iron include organ meats; eggs; green, leafy vegetables; whole grains; enriched breads; or dried fruits. Milk is not a good source of iron and indicates that additional teaching is needed.

5.
A pregnant patient tells the nurse that drinking enough fluids has always been a problem for her. What should the nurse counsel the patient as being an adequate daily amount of fluid to drink while pregnant?
A)
Two glasses
B)
Four glasses
C)
Eight glasses
D)
Ten glasses
Ans:
C

Feedback:

Extra amounts of water are needed during pregnancy to promote kidney function because a woman must excrete waste products for two. Eight glasses of fluid daily is a common recommendation. Two or four glasses of fluid would not be an adequate amount. Ten glasses of fluid might be too much for the patient to consume each day.