Nutrition 313 Exam 3 [Final] Test
Questions with Solved Solutions 2026
Updated.
Explain how pregnancy impacts daily nutrient requirements - Answer Changes in smell and
taste sensitivity and food preferences in pregnancy may cause imbalances in daily food intake
that are deleterious to optimal fetal and maternal recovery outcomes.
women's changing sense-perception during pregnancy and the effect of these changes on
maternal nutritional status is not entirely understood, most pregnant women report some level
of increase in their sensitivity to odors and taste perceptions that stimulate or mitigate appetite
signals. Reduced sensitivity to pleasurable tastes and smells can also result in cravings for more
salty, sweet, acidic or spicy foods than those that are satisfying when not pregnant.
Pregnancy food cravings have been studied more extensively, and while the exact underlying
mechanism is also not clear, there are many postulations rooted in psychology, genetics,
neurology and even immunology. For instance, neurochemical sensitivity to leptin signaling in
the hypothalamus may be suppressed in pregnancy so that the hunger pathways are left
unopposed.
In the first trimester, many women also experience symptoms of nausea and vomiting
accompanied by weak appetite and, in some, poor nutritional status. Pregnancy-associated
hormones such as human chorionic gonadotropin (hCG), estrogen, progesterone, and thyroid
hormone are likely involved in the onset of nausea symptoms.
Recall nutrient needs for pregnant and lactating women. (Focus on nutrients with higher/ lower
daily quantities compared to non- pregnant women) - Answer Pregnancy:
Cumulative increase in basal energy expenditure is estimated to be approximately 30-50
thousand calories across the entire pregnancy or about 100-180 calories per day.
The averaged sized fetus uses approximately 25-30 grams of maternal glucose daily in the third
trimester; thus, the EAR for carbohydratesis the adult EAR plus 35 grams, or 135 grams of per
day.
By the third trimester, deposition for new tissues requires seven grams of protein per day. This is
added to the ten grams required daily for maintenance of that new tissue, multiplied by a
protein efficiency factor of .43 to derive approximately 21 grams per day.
The EAR for pregnant women is 600 μg/day of dietary folate equivalents (DFEs), or 300 μg/day
of synthetic folic acid on an empty stomach per day. Since folic acid is less bioavailable with
,food, daily intake is increased to 353 μg/day of synthetic folic acid with a meal. A daily
supplement containing 400-800 μg of folic acid, in addition to consuming food folate from a
varied diet, is recommended for all women planning or capable of pregnancy.
Iodine requirements are increased by more than 45% during pregnancy. In the US, most diets
are more than adequate in iodine, but in other countries where salt is not iodized, iodine
deficiency can be problematic.
Zinc requirements increase by almost 40% in pregnancy.
B vitamin are all estimated to be approximately 30% higher during the second and third
trimesters of pregnancy.
calcium increase as a pregnancy progresses, the daily requirements for dietary calcium intake
do not.
The increased efficiency in intestinal absorption of calcium also will lead to increased intestinal
absorption of phosphorus.
Lactating:
Carbohydrates must be supplied in the diet to protect maternal proteins in the production of
lactose, which requires 60 additional gr
Identify foods that provide significant sources of critical pregnancy nutrients - Answer
Designer shakes, bars, cookies, teas, and juice products have been developed to feature these
nutrients at a level that usually provides around 50-70% of the additional pregnancy iron needs,
at the top end, all of the folate needs and, depending on the product positioning, a significant
portion of the increased fiber, protein and/or DHA needs, to name just a few.
Prenatal beverage shakes and smoothies are also good platforms for adding micronutrients and
dosing healthy amounts of added fiber, calcium and protein. Most of the products marketed in
the pregnancy and lactation category are sweet and are perceived as desserts. Other less
foundational prenatal food products, such as teas and candies, may be formulated with
compounds that help with common pregnancy and lactation problems. For instance, teas are
now adding herbs thought to help with nausea and all sorts of products add fenugreek extract
to help stimulate lactation.
Ready-to-eat breakfast cerealshave one of the most concentrated vitamin and mineral profiles
of any food in the human supply. Micronutrient levels are designed to meet 100% of the daily
needs for non-pregnant women. The breakfast meal platform is an effective one for preventing
nutrient deficiencies because breakfast choices are often limited and purchased repetitively for
, home consumption. Dry, ready-to-eat cereals are especially effective because they can be
sprayed with liquid vitamins and minerals that supply almost 100% of the non-pregnant-to-
pregnant and lactation nutrient requirement gaps without affecting the sensory qualities of the
cereal. If paired with a 6-8 ounce serving of vitamin A and D-fortified milk, the meal provides 8
grams of protein, additional B vitamins and, most importantly, riboflavin — a relatively sparse
micronutrient in most diets. By adding a fruit serving atop the me
dentify dietary hazards in the pregnant and lactating diets - Answer Pathogen:
Soft Cheeses Unpasteurized Milk Products
Listeria
Eating Out:
Street Food Buffets Sushi Order NO Sprouts Eggs Cooked throughE.coli & Salmonella
Chemical:
Cured Meats
Nitrites
Mercury
Tilefish Big-eye tuna Shark Swordfish
King
Bad HabitsCaffeineJunk Food
Nicotine
Alcohol
Marijuana
Explain the effects of pregnancy hormones on the structure of the GI tract - Answer Saliva
acidity
Risk tooth decay
Gastric pressure
Risk reflux
B12-intrinsic factor receptor binding Calcitriol/vitamin D receptor activity
Water & Electrolyte absorption
Risk constipation Risk hemorrhoids
Questions with Solved Solutions 2026
Updated.
Explain how pregnancy impacts daily nutrient requirements - Answer Changes in smell and
taste sensitivity and food preferences in pregnancy may cause imbalances in daily food intake
that are deleterious to optimal fetal and maternal recovery outcomes.
women's changing sense-perception during pregnancy and the effect of these changes on
maternal nutritional status is not entirely understood, most pregnant women report some level
of increase in their sensitivity to odors and taste perceptions that stimulate or mitigate appetite
signals. Reduced sensitivity to pleasurable tastes and smells can also result in cravings for more
salty, sweet, acidic or spicy foods than those that are satisfying when not pregnant.
Pregnancy food cravings have been studied more extensively, and while the exact underlying
mechanism is also not clear, there are many postulations rooted in psychology, genetics,
neurology and even immunology. For instance, neurochemical sensitivity to leptin signaling in
the hypothalamus may be suppressed in pregnancy so that the hunger pathways are left
unopposed.
In the first trimester, many women also experience symptoms of nausea and vomiting
accompanied by weak appetite and, in some, poor nutritional status. Pregnancy-associated
hormones such as human chorionic gonadotropin (hCG), estrogen, progesterone, and thyroid
hormone are likely involved in the onset of nausea symptoms.
Recall nutrient needs for pregnant and lactating women. (Focus on nutrients with higher/ lower
daily quantities compared to non- pregnant women) - Answer Pregnancy:
Cumulative increase in basal energy expenditure is estimated to be approximately 30-50
thousand calories across the entire pregnancy or about 100-180 calories per day.
The averaged sized fetus uses approximately 25-30 grams of maternal glucose daily in the third
trimester; thus, the EAR for carbohydratesis the adult EAR plus 35 grams, or 135 grams of per
day.
By the third trimester, deposition for new tissues requires seven grams of protein per day. This is
added to the ten grams required daily for maintenance of that new tissue, multiplied by a
protein efficiency factor of .43 to derive approximately 21 grams per day.
The EAR for pregnant women is 600 μg/day of dietary folate equivalents (DFEs), or 300 μg/day
of synthetic folic acid on an empty stomach per day. Since folic acid is less bioavailable with
,food, daily intake is increased to 353 μg/day of synthetic folic acid with a meal. A daily
supplement containing 400-800 μg of folic acid, in addition to consuming food folate from a
varied diet, is recommended for all women planning or capable of pregnancy.
Iodine requirements are increased by more than 45% during pregnancy. In the US, most diets
are more than adequate in iodine, but in other countries where salt is not iodized, iodine
deficiency can be problematic.
Zinc requirements increase by almost 40% in pregnancy.
B vitamin are all estimated to be approximately 30% higher during the second and third
trimesters of pregnancy.
calcium increase as a pregnancy progresses, the daily requirements for dietary calcium intake
do not.
The increased efficiency in intestinal absorption of calcium also will lead to increased intestinal
absorption of phosphorus.
Lactating:
Carbohydrates must be supplied in the diet to protect maternal proteins in the production of
lactose, which requires 60 additional gr
Identify foods that provide significant sources of critical pregnancy nutrients - Answer
Designer shakes, bars, cookies, teas, and juice products have been developed to feature these
nutrients at a level that usually provides around 50-70% of the additional pregnancy iron needs,
at the top end, all of the folate needs and, depending on the product positioning, a significant
portion of the increased fiber, protein and/or DHA needs, to name just a few.
Prenatal beverage shakes and smoothies are also good platforms for adding micronutrients and
dosing healthy amounts of added fiber, calcium and protein. Most of the products marketed in
the pregnancy and lactation category are sweet and are perceived as desserts. Other less
foundational prenatal food products, such as teas and candies, may be formulated with
compounds that help with common pregnancy and lactation problems. For instance, teas are
now adding herbs thought to help with nausea and all sorts of products add fenugreek extract
to help stimulate lactation.
Ready-to-eat breakfast cerealshave one of the most concentrated vitamin and mineral profiles
of any food in the human supply. Micronutrient levels are designed to meet 100% of the daily
needs for non-pregnant women. The breakfast meal platform is an effective one for preventing
nutrient deficiencies because breakfast choices are often limited and purchased repetitively for
, home consumption. Dry, ready-to-eat cereals are especially effective because they can be
sprayed with liquid vitamins and minerals that supply almost 100% of the non-pregnant-to-
pregnant and lactation nutrient requirement gaps without affecting the sensory qualities of the
cereal. If paired with a 6-8 ounce serving of vitamin A and D-fortified milk, the meal provides 8
grams of protein, additional B vitamins and, most importantly, riboflavin — a relatively sparse
micronutrient in most diets. By adding a fruit serving atop the me
dentify dietary hazards in the pregnant and lactating diets - Answer Pathogen:
Soft Cheeses Unpasteurized Milk Products
Listeria
Eating Out:
Street Food Buffets Sushi Order NO Sprouts Eggs Cooked throughE.coli & Salmonella
Chemical:
Cured Meats
Nitrites
Mercury
Tilefish Big-eye tuna Shark Swordfish
King
Bad HabitsCaffeineJunk Food
Nicotine
Alcohol
Marijuana
Explain the effects of pregnancy hormones on the structure of the GI tract - Answer Saliva
acidity
Risk tooth decay
Gastric pressure
Risk reflux
B12-intrinsic factor receptor binding Calcitriol/vitamin D receptor activity
Water & Electrolyte absorption
Risk constipation Risk hemorrhoids
