To help reduce the risk for neural tube defects, the nurse recommends the expectant mother should eat which foods high in folic acid?
Fortified grains and cereals
Fresh citrus fruits
Simple carbohydrates
Linoleic and alpha linoleic acid
The Correct Answer is A
A. Fortified grains and cereals are excellent sources of folic acid, the synthetic form of folate (vitamin B9). Adequate folic acid intake before conception and during early pregnancy is crucial for proper neural tube development, which forms the baby’s brain and spinal cord. Consuming folic acid-rich foods or supplements has been shown to significantly reduce the risk of neural tube defects such as spina bifida and anencephaly.
B. While fresh citrus fruits contain some natural folate, the amounts are generally lower than in fortified grains and cereals. Relying solely on citrus fruits may not provide sufficient folic acid to meet the recommended daily intake for pregnant women.
C. Simple carbohydrates, such as sugar and refined starches, provide energy but do not contain significant amounts of folic acid or other essential micronutrients needed to prevent neural tube defects.
D. Linoleic and alpha-linolenic acids are essential fatty acids important for overall health, including brain and eye development, but they do not provide folic acid and are not effective in preventing neural tube defects.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. 100,000 calories is much larger than a kilocalorie and does not correspond to the standard energy conversion used in nutrition.
B. 100 calories is equivalent to 0.1 kilocalorie, so this is too small to define a kilocalorie.
C. 10,000 calories is also much greater than the actual equivalent of one kilocalorie.
D. One kilocalorie (kcal) is equal to 1,000 calories (cal). In nutrition, the term “calorie” commonly refers to a kilocalorie, which is the amount of energy required to raise the temperature of 1 kilogram of water by 1°C. Food labels use kilocalories to quantify the energy content of foods, which helps guide dietary intake and energy balance.
Correct Answer is A
Explanation
A. Traditional methods of food preservation—salting, sugaring, drying, and smoking—have been used for centuries and remain in use today. Salting draws moisture out of foods to inhibit bacterial growth. Sugaring, used in jams and candies, reduces water activity, making the environment unsuitable for microbes. Drying removes moisture, preventing spoilage, while smoking imparts flavor and introduces compounds that inhibit microbial growth. These methods were developed long before modern technology and continue to be effective, particularly in artisanal and emergency food preservation.
B. Stabilizers, texturizers, and emulsifiers are modern food additives used to improve texture, consistency, and appearance in processed foods, not traditional preservation methods.
C. Preservatives such as vitamin C (ascorbic acid) and vitamin E (tocopherols) are modern chemical methods to prevent oxidation and spoilage, and were not historically used prior to technological advances.
D. Mechanical refrigeration is a technological advancement that emerged in the 19th and 20th centuries. While highly effective, it is not considered a traditional method of food preservation.
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