Breastfed infants are at risk for iron deficiency anemia and also deficiencies of what other nutrient?
Vitamin E
Vitamin C
Calcium
Vitamin D
The Correct Answer is D
A. Vitamin E is present in breast milk at levels generally sufficient for healthy, full-term infants. It functions as an antioxidant, protecting cell membranes from oxidative damage. Deficiency is very rare in breastfed infants unless there is a fat malabsorption disorder or premature birth with very low birth weight, as these conditions limit fat-soluble vitamin absorption. Therefore, routine supplementation is not required for most term infants.
B. Vitamin C is water-soluble and abundant in breast milk when the lactating mother has an adequate diet. It supports collagen formation, immune function, and antioxidant activity. Deficiency in breastfed infants is uncommon unless the mother’s intake is severely inadequate, which is rare in most populations.
C. Calcium is a critical mineral for bone and teeth development, and breast milk generally contains sufficient calcium to meet the needs of full-term infants. The infant’s calcium requirements are met even if maternal intake is moderate because the mammary gland actively regulates calcium content in milk. Deficiency in calcium is therefore not a common concern in healthy, exclusively breastfed infants.
D. Vitamin D is naturally present in breast milk in very low amounts, insufficient to meet the infant’s needs, particularly if sunlight exposure is limited. Vitamin D is essential for calcium absorption and bone mineralization. Without supplementation, breastfed infants are at risk for rickets, delayed bone growth, and skeletal deformities. Health organizations, such as the American Academy of Pediatrics, recommend daily vitamin D supplementation (typically 400 IU/day) for all exclusively breastfed infants.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. Carbohydrates do not contain lithium. Lithium is not a naturally occurring element in organic compounds relevant to nutrition or energy metabolism in the human body, so this option is incorrect.
B. Carbohydrates are classified as organic compounds because they contain carbon bonded to hydrogen and oxygen. While they do contain hydrogen and oxygen, being an organic molecule requires the presence of carbon-hydrogen bonds. Therefore, calling them inorganic is incorrect.
C. Carbohydrates do not contain nitrogen as a primary component. Nitrogen is found in proteins and nucleic acids but is not part of the basic chemical structure of carbohydrates.
D. Carbohydrates are a group of organic compounds composed of carbon, hydrogen, and oxygen atoms, typically with a hydrogen-to-oxygen ratio of 2:1, similar to water (H₂O). They are a primary source of energy for the body because they can be broken down into glucose, which is used in cellular respiration to produce ATP, the energy currency of cells. Carbohydrates also serve as storage molecules, such as glycogen in animals and starch in plants, and structural molecules, like cellulose in plant cell walls and chitin in the exoskeletons of some animals. They are classified into monosaccharides (simple sugars like glucose and fructose), disaccharides (such as sucrose and lactose), and polysaccharides (starch, glycogen, and cellulose), each serving distinct roles in energy provision, storage, and structural support.
Correct Answer is D
Explanation
A. Menopause is the natural cessation of menstruation in women, typically occurring around age 50. While it involves hormonal changes and can affect bone density, metabolism, and cardiovascular health, it does not impair swallowing or directly affect nutrition intake.
B. Taste threshold refers to the sensitivity of the taste buds to detect flavors. Although aging can alter taste perception, it does not cause difficulty swallowing or lead directly to inadequate nutrition.
C. Fibromyalgia is a chronic disorder characterized by widespread musculoskeletal pain, fatigue, and tender points. While it can affect quality of life, it does not directly impair swallowing or nutritional intake.
D. Dysphagia is a disorder that affects swallowing, making it difficult or painful to move food or liquid from the mouth to the stomach. It is common among older adults due to age-related changes, neurological disorders (such as stroke or Parkinson’s disease), or structural abnormalities. Dysphagia increases the risk of malnutrition, dehydration, and aspiration pneumonia, making proper diagnosis and management essential for maintaining adequate nutrition.
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