MULTIPLE CHOICE

1. What is the duration of human pregnancy, typically measured in weeks?

a. 20-24 weeks

b. 30-35 weeks

c. 37-40 weeks

d. 42-45 weeks

2. How many trimesters make up a typical human pregnancy?

a. 2

b. 3

c. 4

d. 5

3. Which of the following is not one of the three main phases of pregnancy?

a. Implantation

b. Organogenesis

c. Gestation

d. Growth

4. What is the recommended daily calorie intake increase during pregnancy?

a. 100 calories

b. 300 calories

c. 500 calories

d. 1000 calories

5. What is the average weight gain during pregnancy for a healthy woman?

a. 5 lbs

b. 10 lbs
 c. 15 lbs

d. 24 lbs

6. A sudden gain in weight after the 20th week of pregnancy may indicate:

a. Healthy fetal development

b. Water retention and potential pre-eclampsia

c. A sign of twins

d. A symptom of gestational diabetes

7. Why is protein important during pregnancy?

a. It helps with weight loss

b. It supports fetal growth and maternal tissue maintenance

c. It reduces the risk of hypertension

d. It is not essential during pregnancy

8. What is the primary source of protein for pregnant women?

a. Meat and dairy products

b. Fruits and vegetables

c. Carbohydrates

d. Sweets and desserts

9. Why is calcium intake important during pregnancy?

a. To support fetal bone development

b. To reduce maternal weight gain

c. To prevent gestational diabetes

d. To increase the baby's energy levels

10. What is the minimum daily intake of calcium recommended for pregnant women?

a. 100 mg
 b. 500 mg

c. 1000 mg

d. 2000 mg

11. How does iodine intake affect pregnancy?

a. It's not important during pregnancy

b. Iodine helps reduce maternal weight gain

c. Inadequate iodine intake can result in goiter in the mother or child

d. Iodine supports fetal brain development

12. What vitamin is essential for calcium and phosphorus utilization in pregnancy?

a. Vitamin C

b. Vitamin D

c. Vitamin A

d. Vitamin B12

13. How many glasses of water are recommended daily for pregnant women?

a. 2 glasses

b. 4 glasses

c. 6-8 glasses

d. 10 glasses

14. What is the common discomfort associated with early pregnancy, often occurring in the morning?

a. Heartburn

b. Nausea and vomiting

c. Insomnia

d. Headaches

15. What is the impact of severe calorie restriction during pregnancy on the mother and baby?
 a. It promotes healthy weight loss

b. It increases the risk of birth defects

c. It has no impact on pregnancy

d. It reduces the risk of pre-eclampsia

16. What is the significance of calcium and phosphorus deposition early in pregnancy?

a. It's important for fetal bone development

b. It doesn't play a role in pregnancy

c. It helps reduce maternal weight gain

d. It supports fetal growth and repair

17. What is the typical calorie increase during the second half of pregnancy to account for fetal growth?

a. 100 calories

b. 300 calories

c. 500 calories

d. 1000 calories

18. What is the primary benefit of breastfeeding for the infant?

a. Lower risk of maternal breast cancer

b. Easier regulation of calcium-phosphorus levels

c. Reduced risk of dental arch malformations

d. Passive antibody transfer

19. What does colostrum contain that is beneficial for the newborn?

a. High protein content

b. Antibodies and laxative properties

c. High lactose levels

d. Low levels of vitamin A

20. How does emotional state affect milk secretion?

a. It doesn't affect milk secretion

b. Stress and worry can inhibit milk production

c. Emotional state has no impact on breastfeeding

d. Only positive emotions stimulate milk flow

21. What is the impact of using contraceptives like birth control pills while breastfeeding?

a. It has no effect on milk secretion

b. It increases milk production

c. It depresses milk flow and can lead to the cessation of lactation

d. It enhances milk quality

22. How does maternal diet affect milk composition?

a. Diet has no impact on milk quality

b. Diet influences the volume of milk produced

c. Diet affects the protein and calcium content of milk

d. Diet reduces the need for calcium supplementation

23. Which of the following is not an advantage of breastfeeding?

a. Reduced risk of maternal breast cancer

b. Lower risk of dental arch malformations

c. Lower incidence of thrombophlebitis

d. Increased use of contraceptives

24. What vitamin is essential for thiamine secretion in milk?

a. Vitamin A

b. Vitamin C

c. Vitamin B1

d. Vitamin D
25. Which factors are most likely to negatively impact lactation?

a. Proper diet and regular exercise

b. Smoking, alcohol, and drug use

c. Emotional state and relaxation

d. Frequent breastfeeding

QUIZ 2

1. What is the typical duration of human pregnancy, in weeks?

a. 28 weeks

b. 36 weeks

c. 40 weeks

d. 52 weeks

2. Which trimester of pregnancy is associated with organogenesis?

a. First trimester

b. Second trimester

c. Third trimester

d. Fourth trimester

3. What is the recommended calorie intake increase per day during pregnancy?

a. 100 calories

b. 200 calories

c. 300 calories

d. 400 calories

4. How much weight gain is recommended during pregnancy for an average woman?

a. 5 lbs

b. 15 lbs
 c. 24 lbs

d. 35 lbs

5. In which trimester does a more rapid weight gain typically occur?

a. First trimester

b. Second trimester

c. Third trimester

d. No specific trimester

6. What might a sudden gain in weight after the 20th week of pregnancy indicate?

a. Normal fetal growth

b. Water retention and pre-eclampsia

c. Adequate nutrition

d. Healthy development

7. What complications are associated with being overweight or obese during pregnancy?

a. Low birth weight

b. High blood pressure

c. Neural tube defects

d. Birth trauma

8. How much additional protein is recommended for a pregnant woman during the latter part of
gestation according to FAO/WHO?

a. 5 grams per day

b. 9 grams per day

c. 14 grams per day

d. 20 grams per day

9. Why is it important to consume animal-based proteins during pregnancy?

 a. They taste better

b. They are cheaper

c. They have the highest biologic value

d. They have more fiber

10. What is the additional protein requirement for a pregnant adolescent?

a. 5 grams per day

b. 9 grams per day

c. 14 grams per day

d. 20 grams per day

11. Why is iodine important during pregnancy?

a. To prevent gestational diabetes

b. To prevent hypertension

c. To meet fetal development needs

d. To reduce morning sickness

12. How much calcium intake should be increased during the latter half of pregnancy?

a. 0.2 g daily

b. 0.5 g daily

c. 1.0 g daily

d. 2.0 g daily

13. What can happen if a pregnant woman's diet is inadequate in calcium?

a. She will lose her hair

b. She will have a calcium overdose

c. She may have to sacrifice her own calcium for the fetus

d. She will experience reduced morning sickness

14. What is the recommended daily intake of vitamin D during pregnancy?

a. 100 IU

b. 400 IU

c. 800 IU

d. 1200 IU

15. What is the potential consequence of iron deficiency during pregnancy?

a. Anemia in the baby

b. Increased maternal weight gain

c. Reduced fetal growth

d. Stronger bones in the mother

16. How much iron must be absorbed and utilized by the mother throughout her pregnancy?

a. 100 mg

b. 240 mg

c. 400 mg

d. 700 mg

17. What is the main clinical manifestation of toxemia in pregnancy?

a. Weight loss

b. High blood pressure

c. Fever

d. Joint pain

18. What can cause rapid weight gain during pregnancy?

a. Eating for two

b. Water retention

c. Insufficient food intake

 d. High physical activity

19. How should overweight or obese pregnant women manage their calorie intake?

a. Severely restrict calories

b. Focus on extreme weight loss

c. Consciously avoid severe calorie restriction

d. Stop eating meat

20. What is considered an excessive weight gain during the second and third trimesters of pregnancy?

a. 1 kg per month

b. 2 kg per month

c. 3 kg per month

d. 4 kg per month

21. What is the impact of a gain of less than 500 g per month during the first trimester of pregnancy?

a. Healthy fetal growth

b. Increased risk of low birth weight infants

c. Reduced chances of complications

d. Less morning sickness

22. What is the primary symptom of acute toxemia of pregnancy?

a. High blood pressure

b. Fever

c. Nausea and vomiting

d. Joint pain

23. What is a risk factor associated with pregnancy in adolescents?

a. Lower risk of iron deficiency anemia

b. Prolonged labor
 c. Higher birth weight infants

d. Reduced risk of premature births

24. What health risks are associated with pregnancy in older women?

a. Lower risk of hypertension and diabetes

b. Higher risk of birth defects

c. Increased fetal death rate

d. Reduced risk of preterm births

25. What does the presence of the baby and suckling immediately after delivery stimulate?

a. Mother's appetite

b. Bonding between mother and child

c. Milk-producing glands

d. Weight loss in the mother

ANSWER KEY

1. c. 37-40 weeks

2. b. 3

3. d. Growth

4. b. 300 calories

5. c. 15 lbs

6. b. Water retention and potential pre-eclampsia

7. b. It supports fetal growth and maternal tissue maintenance

8. a. Meat and dairy products

9. a. To support fetal bone development

10. c. 1000 mg

11. d. Iodine supports fetal brain development

12. b. Vitamin D

13. c. 6-8 glasses

14. b. Nausea and vomiting

15. b. It increases the risk of birth defects

16. a. It's important for fetal bone development

17. c. 500 calories

18. d. Passive antibody transfer

19. b. Antibodies and laxative properties

20. b. Stress and worry can inhibit milk production

21. c. It depresses milk flow and can lead to the cessation of lactation

22. c. Diet affects the protein and calcium content of milk

23. d. Increased use of contraceptives

24. c. Vitamin B1

25. b. Smoking, alcohol, and drug use

**Quiz 2 - Pregnancy and Nutrition (Part 2):**

1. c. 40 weeks

2. a. First trimester

3. b. 200 calories

4. d. 35 lbs

5. c. Third trimester

6. b. Water retention and pre-eclampsia

7. b. High blood pressure

8. c. 14 grams per day

9. c. They have the highest biologic value

10. c. 14 grams per day

11. c. To meet fetal development needs

12. c. 1.0 g daily

13. c. She may have to sacrifice her own calcium for the fetus

14. b. 400 IU
15. a. Anemia in the baby

16. b. 240 mg

17. b. High blood pressure

18. b. Water retention

19. c. Consciously avoid severe calorie restriction

20. b. 2 kg per month

21. b. Increased risk of low birth weight infants

22. a. High blood pressure

23. c. Higher birth weight infants

24. c. Increased fetal death rate

25. c. Milk-producing glands

ENUMERATION

1. Name the three trimesters of pregnancy and briefly describe their corresponding phases.

2. What is the recommended daily energy intake during pregnancy, and how does it change as the
pregnancy progresses?

3. List the components of maternal weight gain during pregnancy.

4. What are the potential risks for an underweight expectant mother?

5. Explain the potential complications of being overweight or obese during pregnancy.

6. What is the suggested calorie increase during the second half of pregnancy, and why is it necessary?

7. How much additional protein per day is recommended during the latter part of pregnancy?
8. Why is it important for pregnant adolescents to receive extra protein compared to adult pregnant
women?

9. What are the reasons for the additional protein needed during pregnancy?

10. How much of the recommended protein intake should be from animal sources, and why?

11. List the nutritional needs during pregnancy.

12. What are the dietary recommendations for calcium intake during pregnancy?

13. Why is vitamin D important during pregnancy, and how does it relate to calcium absorption?

14. How is phosphorus likely to be obtained in the average diet during pregnancy?

15. How much iron must be absorbed and utilized by the mother throughout her pregnancy?

16. Why is iodine important during pregnancy?

17. How can the increased need for iodine during pregnancy be met?

18. List some of the vitamins whose allowances increase during pregnancy, and explain their significance.

19. How can vitamin K be administered to the infant to stabilize prothrombin levels?

20. What is a general dietary recommendation for expectant mothers regarding food consumption?

21. What are some common complications during pregnancy, and how might they impact dietary
choices?
22. Explain the dietary recommendations for a pregnant woman experiencing nausea and vomiting
during early pregnancy.

23. How does the concept of "eating for two" affect the risk of overweight and complications during
pregnancy?

24. What are the dangers of excessive weight gain during the second and third trimesters of pregnancy?

25. Describe the potential complications associated with rapid weight gain during pregnancy.

**Answer Key: Nutrition in Pregnancy and Lactation enumeration**

1. - First trimester: Implantation phase

- Second trimester: Organogenesis phase

- Third trimester: Growth phase

2. - Recommended daily energy intake during pregnancy: Approximately 300 extra calories per day

- Energy intake increases as pregnancy progresses.

3. - Blood volume and reproductive organ enlargement are fairly constant.

- Weight gain components vary over the three trimesters.

4. - High risk of having low birth weight infants

- Higher rates of pre-term deaths and infant deaths

5. - High risk of complications like hypertension, gestational diabetes, and postpartum infections

- Complications of labor and delivery

- Increased likelihood of a difficult labor and delivery, birth trauma, and cesarean section for large
babies
 - Doubled risk of neural tube defects

6. An increase of 500 calories during the second half of pregnancy is recommended because of the
increased basal metabolic rate and the needs for fetal growth, placenta, maternal tissues, and better
utilization of dietary protein.

7. An additional 14 g of protein per day.

8. Pregnant adolescents should receive both the protein allowance for their non-pregnant body weight
(59 g for those aged 16-19) and an additional 14 g/day for the pregnancy, totaling 73 g.

9. - To provide for the storage of nitrogen

- To protect the mother against many of the complications of pregnancy

- For the growth of the woman's uterus, placenta, and associated tissues

- To meet the needs for fetal growth and repair

- For the growth of the mammary tissues

- For the hormonal preparation for lactation

10. Two-thirds of the proteins should be of animal origin of the highest biological value, such as meat,
milk, eggs, cheese, poultry, and fish.

11. The normal requirements of the mother, those of the developing fetus (including the uterus and
placenta), and building up reserves in preparation for labor and lactation.

12. The daily intake of calcium must be increased from 0.5 to 0.9 times that of the non-pregnant adult's
daily allowance.

13. An adequate supply of vitamin D is essential for the utilization of calcium and phosphorus needed to
calcify fetal bones and teeth.

14. Phosphorus is less likely to be deficient in the average diet if protein requirements and other dietary
principles are observed.
15. At least 700 to 1,000 mg of iron must be absorbed and utilized by the mother throughout her
pregnancy.

16. The increased need for iodine can be met by the regular use of iodized salt in food.

17. - Thiamine and niacin allowances are increased in proportion to the calorie increase.

- Riboflavin allowances are increased according to the higher protein level.

- The need for vitamin D is increased during pregnancy to facilitate the utilization of greater amounts of
calcium and phosphorus.

- Ascorbic acid is required in considerably increased amounts.

- Vitamin A is important in epithelial cells during organogenesis and is necessary for good vision.

- Folic acid and vitamin B12 are important in the synthesis of RBC.

- Vitamin B6 (pyridoxine) requirement has been observed to be greater during pregnancy.

- Vitamin K supplement during pregnancy is not necessary.

18. - One ounce or 30 g of meat or its equivalent and an extra pint of milk to the normal diet

- Daily consumption of whole-grain cereals, enriched bread, rice, leafy green and yellow vegetables,
fresh and dried fruits

- Liver at least once a week

- Egg in the daily diet

- Fortified milk with vitamin D or fish liver oil

- Six to 8 glasses of water daily

19. - Nausea, vomiting, improper body weight, and toxemia influence the intake, digestion, absorption,
and utilization of essential nutrients.

20. - Low-income groups tend to have big families, leading to a decrease in the kind and amount of food
available to the pregnant mother.

- Unusual eating habits and fallacies related to food should be ignored.

 - Avoid alcohol, caffeine, and nicotine.

21. - Smoking during pregnancy lowers mean birth weight and increases the risk of perinatal mortality.

- Alcohol and nicotine dramatically increase circulating levels of catecholamine.

22. - Digestive function is often impaired during pregnancy.

- Constipation is a common problem in pregnancy.

- Increased dietary bulk and more fluid are advised for regular bowel habits.

23. - Teenagers have a high metabolic rate and may need additional calories.

- Multiparous women need fewer calories than primiparous women.

24. - Folic acid, iron, and calcium are often the first nutrients to be considered.

- Pregnant adolescents may have difficulty in meeting nutrient needs through diet alone.

- Consultation with a healthcare provider or dietitian is essential for planning dietary intake and
nutritional supplements.

25. - Stimulation of milk-producing cells in the mammary glands

- Mammary glands reach full growth

- The real metabolic challenge of pregnancy occurs during lactation

FILL IN THE BLANKS

1. Pregnancy or gestation typically lasts for ______ to ______ days.

2. Human pregnancy consists of ______ trimesters.

3. The first trimester of pregnancy corresponds to the phase of ______.

4. The energy intake during pregnancy should be approximately ______ kcal per kg of pregnant weight
per day.

5. The pattern of weight gain during pregnancy is more important than the ______ amount gained.

6. Maternal ______ can increase the risk of having low birth weight infants.

7. A gain of 1.5 to 3.0 lbs during the ______ trimester is recommended.

8. ______ of the proteins during pregnancy should be of animal origin.

9. The increased need for ______ can be met by using iodized salt in food.

10. Vitamin D is important for the utilization of ______ and ______ needed to calcify the fetal bones and
teeth.

11. An additional ______ g of protein per day is recommended for the latter part of pregnancy, totaling
______ g/day for the adult pregnant woman.

12. Two-thirds of the proteins during pregnancy should be of ______ origin.

13. ______ is especially important during pregnancy to meet the needs for fetal development.

14. An inadequate intake of ______ may result in goiter in the mother or the child.

15. Anemia during pregnancy represents a combined deficiency of ______ and ______.

16. A pregnant woman with diabetes is more prone to develop ______, pyelonephritis, and
polyhydramnios.

17. Pressure exerted by the developing fetus on the digestive tract, lack of exercise, and insufficient bulk
in the diet cause ______.

18. Low-income groups tend to have big families, which results in a decrease in kind and amount of food
available to the pregnant mother.

19. Rigid control of maternal blood glucose concentration is considered vital for a good prognosis of the
______.

20. The chief concern during lactation is the loss of the food material in the milk and the storage of a
certain amount of food, which cannot be entirely accounted for by the chemical composition of the milk.

21. An addition of ______ calories above the normal allowance is needed during lactation.

22. An additional ______ g to the normal protein allowance is needed during lactation to compensate for
the protein lost in milk.
23. The increased need for ______ is met by the inclusion of ascorbic acid-rich foods in the same meal
containing rich sources of iron.

24. Some lactating women tend to be anemic unless the iron allowance in the diet is increased to the
same level as that during ______.

25. An additional ______ IU to the normal allowance is needed to provide the amount of vitamin A
secreted in milk.

ANSWER KEY

1. 266 to 280

2. Three

3. Implantation

4. 36

5. Total

6. Weight

7. Third

8. Animal

9. Iodine

10. Calcium, phosphorus

11. 14 g/day, 68 g/day

12. Animal

13. Iodine

14. Iodine

15. Iron, folic acid

16. Pre-eclampsia

17. Constipation

18. Food

19. Fetus

20. Milk

21. 1,000

22. 20 g
23. Iron

24. Pregnancy

25. 2,000 IU

INFANCY
1. What is the age range that the term "infant" typically refers to?

a. 0-6 months

b. 0-12 months

c. 1-2 years

d. 2-5 years

2. What is the average weight range for a healthy full-term infant?

a. 2.7 to 3.2 kg

b. 4 to 5 kg

c. 1.5 to 2.0 kg

d. 3.5 to 4.0 kg

3. What is the primary reason for the high calorie requirements of infants?

a. Rapid growth

b. Low physical activity

c. Heat loss through the skin

d. Efficient metabolism

4. How many calories does a one-year-old infant require per kilogram of body weight?

a. 50 calories

b. 100 calories

c. 120 calories

d. 350-500 calories

5. In early infancy, what is the primary source of protein for the infant?

a. Eggs

b. Fish

c. Milk

d. Meat
6. Which fatty acids are required by the infant and found in whole cow's milk?

a. Omega-3 and omega-6

b. Linoleic acid and arachidonic acid

c. Saturated and monounsaturated fats

d. Alpha-linolenic acid and eicosapentaenoic acid

7. What happens when infants are given low-fat milk for an extended period without proper
supplementation?

a. They experience rapid weight gain

b. They develop allergies to milk

c. They may lack essential fatty acids

d. They have improved digestion

8. What is the primary source of carbohydrates in the infant's diet?

a. Starch

b. Fruit juices

c. Milk

d. Sugar

9. What happens when infants have an inadequate intake of iron in their diet?

a. Tooth decay

b. Rickets

c. Goiter

d. Anemia

10. Which vitamin is typically not present in sufficient amounts in breast milk or cow's milk and should
be supplemented early in life?

a. Vitamin A
 b. Vitamin K

c. Vitamin C

d. Vitamin D

11. Why is vitamin B6 (pyridoxine) essential in the diet of infants?

a. It helps in calcium absorption

b. It prevents anemia

c. Its deficiency can lead to convulsions

d. It enhances brain development

12. What can destroy pyridoxine (vitamin B6) during the preparation of infant formula?

a. Sunlight

b. Heat

c. Air exposure

d. None of the above

13. What is the recommended daily dose of vitamin D for a normal infant?

a. 2,000 IU

b. 1,000 IU

c. 400 IU

d. 100 IU

14. What is the daily fluid requirement of an infant?

a. 1 oz per lb of body weight

b. 2.5 oz per lb of body weight

c. 5 oz per lb of body weight

d. 10% of the body weight

15. What is the primary source of fluid intake for infants?

 a. Solid foods

b. Water and fruit juices

c. Breast milk or formula

d. Cow's milk

16. When is weaning typically recommended for infants?

a. 2 months

b. 6 months

c. 12 months

d. 18 months

17. What are the indications of good nutrition in infants?

a. Rapid weight loss

b. Frequent illness

c. Steady weight gain

d. Delayed physical development

18. At the end of the first year, what is the expected weight gain for an infant?

a. Double the birth weight

b. Triple the birth weight

c. Quadruple the birth weight

d. No weight gain

19. What type of foods are typically introduced when an infant starts teething?

a. Soft-cooked egg and rice porridge

b. Hard foods like crackers

c. Spicy foods to stimulate taste

d. Allergy-inducing foods
20. What type of feeding combines both breastfeeding and bottle feeding?

a. Complementary feeding

b. Mixed feeding

c. Exclusive breastfeeding

d. Weaning

21. Which condition is characterized by acute paroxysms of pain, fussing, and crying in infants?

a. Diarrhea

b. Allergy

c. Vomiting

d. Colic

22. What is the term for the method of formula preparation where equipment and ingredients are
sterilized separately and then combined?

a. Aseptic method

b. Terminal method

c. Sterile method

d. Simple method

23. Which disorder in infants is often caused by bacterial infections or overfeeding?

a. Diarrhea

b. Allergy

c. Constipation

d. Vomiting

24. What is the primary dietary modification for infants experiencing constipation?

a. Increasing milk intake

b. Reducing fruit intake

c. Moderately restricting milk intake

 d. Avoiding meat products

25. What should be done when introducing new foods to an infant?

a. Introduce two new foods at the same time

b. Wait for the baby to get used to one food before trying another

c. Start with large portions to ensure the baby gets enough nutrition

d. Force the baby to eat the new food

26. When is the readiness to accept new foods in an infant typically tested?

a. 1 week old

b. 3 months old

c. 6 months old

d. 1 year old

27. What is the primary source of protein in the infant's diet during early infancy?

a. Eggs

b. Meat

c. Cow's milk

d. Solid foods

28. What is the primary benefit of breast milk over cow's milk for infants?

a. Lower fat content

b. Allergen-free

c. High lactose content

d. High protein content

29. When is the best time to start familiarizing an infant with other foods besides breast milk or formula?

a. 6 months

b. 3 months
 c. 1 year

d. 2 years

30. What is typically the primary reason for constipation in infants?

a. Infrequent bowel movements

b. Pain during bowel movements

c. Inability to complete a bowel movement

d. Frequent bowel movements

31. How should water be introduced to infants when they are about seven months old?

a. By using a bottle

b. By offering it between feeds

c. By adding it to their

formula

d. By feeding it from a cup

32. What is the role of vitamin D in infant nutrition?

a. Enhance vision

b. Prevent infections

c. Support iron absorption

d. Aid in calcium absorption

33. Why is it advisable to administer tomato or orange juice to infants early in life?

a. To enhance their growth

b. To meet their vitamin C needs

c. To stimulate their appetite

d. To improve their digestive system

34. What can destroy pyridoxine (vitamin B6) during the preparation of infant formula?

a. Heat

b. Cold

c. Sunlight

d. Air exposure

35. What is the term for the feeding method that combines both breastfeeding and bottle feeding with
one predominating?

a. Complemented feeding

b. Mixed feeding

c. Weaning

d. Exclusive breastfeeding

36. What is a possible consequence of using low-fat milk for a prolonged period in an infant's diet?

a. Improved growth

b. Allergic reactions

c. Deficiency of essential fatty acids

d. Better digestion

37. What is the primary role of breastfeeding for the mother?

a. Reduces the risk of infections

b. Hastens the return of the uterus to normal size

c. Enhances emotional stability

d. Encourages weight loss

38. When is weaning typically introduced for infants?

a. 3 months

b. 6 months

c. 12 months
 d. 18 months

39. What is the primary drawback of bottle feeding in comparison to breastfeeding?

a. It is expensive

b. It conserves the mother's iron stores

c. It provides additional child-spacing effect

d. It reduces the risk of infantile obesity

40. What method can be used to prepare infant formula to reduce curd size and prevent bacterial
growth?

a. Terminal method

b. Aseptic method

c. Sterile method

d. Complex method

41. What is the common sign of allergy in infants before 9 months of age?

a. Rash

b. Diarrhea

c. Eczema

d. Constipation

42. What is the most frequent cause of diarrhea in infants?

a. Allergy to milk

b. Bacterial infections

c. Overfeeding

d. Heat exposure

43. What are the primary symptoms of colic in infants?

a. Diarrhea and vomiting

 b. Constipation and allergies

c. Fussing, crying, and irritability

d. Rapid weight gain

44. What method is used to sterilize infant formula to reduce curd size and bacterial growth?

a. Sterile method

b. Terminal method

c. Complex method

d. Aseptic method

45. What is the primary treatment for diarrhea in infants?

a. Antibiotics

b. Laxatives

c. Oral rehydration therapy

d. Solid foods

46. Which dietary modification is recommended to relieve constipation in infants?

a. Increasing milk intake

b. Reducing fruit intake

c. Moderately restricting milk intake

d. Adding more protein to the diet

47. When is the readiness to accept new foods in an infant typically tested?

a. 1 week old

b. 3 months old

c. 6 months old

d. 1 year old

48. What is the primary benefit of breast milk over cow's milk for infants?
 a. Lower fat content

b. Allergen-free

c. High lactose content

d. High protein content

49. When is the best time to start familiarizing an infant with other foods besides breast milk or formula?

a. 6 months

b. 3 months

c. 1 year

d. 2 years

50. What is typically the primary reason for constipation in infants?

a. Infrequent bowel movements

b. Pain during bowel movements

c. Inability to complete a bowel movement

d. Frequent bowel movements

ANSWER KEY!

1. b. 0-12 months

2. a. 2.7 to 3.2 kg

3. a. Rapid growth

4. d. 350-500 calories

5. c. Milk

6. b. Linoleic acid and arachidonic acid

7. c. They may lack essential fatty acids

8. a. Starch

9. d. Anemia

10. d. Vitamin D
11. c. A pyridoxine deficiency may result in a syndrome characterized primarily by convulsions.

12. b. Heat

13. c. 400 IU

14. c. Breast milk or formula

15. c. 5 oz per lb of body weight

16. c. 12 months

17. c. Steady weight gain

18. b. Triple the birth weight

19. b. Hard foods like crackers

20. b. Mixed feeding

21. d. Colic

22. a. Aseptic method

23. a. Diarrhea

24. c. Moderately restricting milk intake

25. b. Wait for the baby to get used to one food before trying another

26. b. 3 months old

27. c. Cow's milk

28. b. Allergen-free

29. a. 6 months

30. b. Pain during bowel movements

31. b. By offering it between feeds

32. d. Aid in calcium absorption

33. b. To meet their vitamin C needs

34. b. Heat

35. b. Mixed feeding

36. c. Deficiency of essential fatty acids

37. b. Hastens the return of the uterus to normal size

38. c. 12 months

39. a. It is expensive
40. a. Terminal method

41. c. Eczema

42. b. Bacterial infections

43. c. Fussing, crying, and irritability

44. b. Terminal method

45. c. Oral rehydration therapy

46. c. Moderately restricting milk intake

47. b. 3 months old

48. b. Allergen-free

49. a. 6 months

50. b. Pain during bowel movements

FILL IN THE BLANKS

1. The term infant refers to a person not more than _____ months of age.

Answer: 12

2. A healthy full-term infant weighs 2.7 to 3.2 kg (6 to 7 lbs) and measures 48 to 50 cm (19 to 20 inches)
in length. His/Her head circumference averages _____ cm (14 inches).

Answer: 35

3. The calorie requirements of the infant are high because the proportionately larger skin surface leads
to large heat loss. A rapid rate of growth necessitates a considerable storage of energy for the activity of
the infant is great. At birth, a baby requires about 350 to 500 calories, and in one year, from 800 to 1,200
calories: 120 calories per kilogram body weight from the and to the 7th month and 100 calories per
kilogram from the 7th to the 12th month. The average requirement for growth in the first year is _____
calories per pound of expected weight.

Answer: 50

4. Allowances of 1.5 to 2.5 g of protein per kg in the body weight from 0 to 6 months of age, and 1.5 to 2
g per kg in the body weight from 6 to 12 months of age are recommended by the FAO/WHO Expert
Group. In early infancy, milk from the mother, cow, or goat comprises the only protein food. One and a
half oz of cow's milk per lb body weight equals 1.5 g of protein per lb, which equals _____ of the body
weight.

Answer: 1

5. Whole cow's milk contains satisfactory levels of the essential fatty acids, linoleic acid, and arachidonic
acid required by the infant. When low-fat milk is used for a prolonged period of time or when milk
substitutes are used because of allergy, consideration must be given to the inclusion of the essential fatty
acids. Vegetable oils such as corn, soybean, and cottonseed oils are good sources. About 3% to 5% of fat
is included when no specific amount is stipulated. If the fats are restricted, a larger amount of protein or
sugar, or both, is required for energy sources. The suitable quantity of fat is supplied in quantities of milk
which furnish the required amounts of proteins. An excess of fat is not desired.

Answer: 3%

6. An allowance of ½ oz per lb of body weight, which equals 1 oz per 10 oz of milk, is prescribed, which
also equals 1% of the body weight. One-third of the carbohydrate should be derived from the milk of the
mixture, and the remainder added in the form of _____ or sugar.

Answer: starch

7. When compared with the needs of adults, all minerals and vitamins are required in proportionately
greater amounts by the infant. During the first four months, liberal status of iron of the healthy infant
may suffice for the rapidly expanding blood circulation, but thereafter, special emphasis must be placed
on the inclusion of iron-rich foods lest anemia will result. An adequate mineral-salt intake is supplied to
any infant when 1½ oz of milk per lb of body weight is given. Enough iron is stored in the liver of the
normal infant, sufficient until the 4th or 5th month. This deficiency is usually overcome by the addition
of solid food supplements (egg yolk, fortified cereals, vegetables, and fruits). These supplements are
usually added before the aforesaid time, except in the case of the completely milked infant who refuses
or is not offered these iron-containing foods in the first year.

Answer: starch

8. If the diet of a nursing mother is nutritionally adequate, the vitamins necessary for the infant will be
contained in the milk, with the exception of vitamin D and possibly _____ acid.

Answer: ascorbic

9. When the baby is about seven months of age, teach him/her to drink water and other liquids from a
_____.
 Answer: cup

10. Infant feeding is dyadic in nature; it has nutritional, psychological and biological interaction between
the mother and her offspring with each one affecting the other. An infant may be breastfed, bottle-fed,
or given combined breastfeeding and bottle feeding.

Answer: bottle-fed

11. Breast milk is easily digested. Protein in the form of lactalbumin is superior to casein and is readily
digested by the infant's enzymes because it forms a small amount of flocculent curds, Fat remains
unbound and is readily digested. Breast milk is _____.

Answer: non-allergenic

12. Breastfeeding is beneficial to the health of the mother. It hastens the return of her uterus to its
normal size. Because she does not usually menstruate, she conserves her iron stores, an important
consideration in developing countries where many women are _____.

Answer: anemic

13. A baby weighing 2.5 to 2.7 kg usually feeds every _____ hours.

Answer: 3

14. A baby is on a 4 to 5 feeding schedule between _____ and _____ months of age.

Answer: 2 and 3

15. Diarrhea, allergy, vomiting, constipation, and colic are disorders that affect the nutritional status of
the infant. When such conditions arise: determine the underlying causes (e.g., overfeeding or
underfeeding, bacterial infections, unsuitable food, etc.); maintain water and electrolyte balance; and
modify the milk formula to suit the digestive capacity. Diarrhea is most frequently caused by bacteria
and viruses although both overfeeding and underfeeding can also cause diarrhea. Cow's milk causes
allergy to some infants leading also to _____.

Answer: diarrhea

16. When protein of milk is the offending ingredient, it is referred to as _____ allergy.

Answer: milk
17. To overcome constipation, the following measures may be taken: moderately restrict milk intake;
increase fruit, vegetable, and fluid intake; change sugar in the formula to laxative brown sugar; and check
the reconstitution of milk _____.

Answer: formula

18. Colic is an acute paroxysm of pain, fussing, crying, and irritability which lasts for _____ months.

Answer: 3

19. Baby length increases by about 25.4 cm or 50% more at the end of the first _____.

Answer: year

20. When the baby is about seven months of age, teach him/her to drink water and other liquids from a
_____.

Answer: cup

ENUMERATION

1. Enumerate the factors that affect an infant's calorie requirements.

2. List the calorie requirements for a newborn baby and for an infant at one year of age.

3. Enumerate the main sources of protein for an infant during early infancy.

4. List the recommended protein allowances for infants from 0 to 6 months of age and from 6 to 12
months of age.

5. Enumerate the essential fatty acids required by an infant and their sources.

6. List some vegetable oils that can be used as sources of essential fatty acids for infants.
7. Enumerate the percentage of fat content recommended when not specified in the diet.

8. List the sources from which carbohydrates are derived in the infant's diet.

9. Enumerate the various minerals and vitamins required in greater amounts by infants compared to
adults.

10. List the recommended foods to meet the iron requirements of an infant during the first year of life.

11. Enumerate the vitamins that may not be adequately provided in breast milk and cow's milk.

12. List some contraindications for breastfeeding.

13. Enumerate some reasons to recommend bottle feeding.

14. List the two methods of formula preparation.

15. Enumerate tips for introducing new foods to infants during weaning.

16. List common disorders that can affect the nutritional status of infants.

17. Enumerate the factors that can cause diarrhea in infants.

18. List some measures to overcome constipation in infants.

19. Enumerate the behavioral development milestones in infants from 0 to 12 months of age.

20. List the indicators of good nutrition in infants.

ANSWER KEY:

1. Factors affecting an infant's calorie requirements: Skin surface, rate of growth, activity level.

2. Calorie requirements for a newborn baby and an infant at one year of age: 350-500 calories at birth,
800-1200 calories at one year.

3. Main sources of protein for an infant during early infancy: Mother's milk, cow's milk, or goat's milk.

4. Recommended protein allowances for infants: 1.5-2.5g per kg from 0-6 months, 1.5-2g per kg from 6-
12 months.

5. Essential fatty acids required by an infant: Linoleic acid and arachidonic acid.

6. Sources of essential fatty acids for infants: Vegetable oils like corn, soybean, and cottonseed oils.

7. Recommended fat content when not specified in the diet: 3% to 5%.

8. Sources from which carbohydrates are derived: Carbohydrates from milk mixture and added starch or
sugar.

9. Various minerals and vitamins required in greater amounts by infants: Iron, vitamin D, and possibly
ascorbic acid.

10. Recommended foods to meet the iron requirements of an infant: Egg yolk, fortified cereals,
vegetables, and fruits.

11. Vitamins not adequately provided in breast milk and cow's milk: Vitamin D and possibly ascorbic
acid.
12. Contraindications for breastfeeding: Syphilis, diabetes, AIDS, severe acute infections, emotional and
mental stress, heavy smoking, contraceptive pill use.

13. Reasons to recommend bottle feeding: When breastfeeding is contraindicated.

14. Two methods of formula preparation: Aseptic method and terminal method.

15. Tips for introducing new foods to infants during weaning: Start with liquids, add egg yolk, liver, meat,
fish, and poultry as iron stores decrease.

16. Common disorders affecting the nutritional status of infants: Diarrhea, allergy, vomiting,
constipation, and colic.

17. Factors causing diarrhea in infants: Bacteria, viruses, overfeeding, underfeeding, cow's milk allergy.

18. Measures to overcome constipation in infants: Moderately restrict milk intake, increase fruit,
vegetable, and fluid intake, change sugar to laxative brown sugar, check milk formula reconstitution.

19. Behavioral development milestones in infants from 0 to 12 months: Suckles and smiles, vocalizes,
controls head, rolls over, sits, crawls, grasps, pulls up, walks with support, stands alone, starts to walk
alone.

20. Indicators of good nutrition in infants: Steady weight gain, appropriate length increase, regular
sleeping habits, proper tooth formation, developing motor coordination, firm muscles with moderate
subcutaneous fat.