A nurse is providing dietary teaching to the parents of a newborn who is being breastfed. The nurse should instruct that the transition to whole milk can occur at which of the following ages?
12 months
10 months
8 months
6 months
The Correct Answer is A
A. The recommendation to introduce whole milk is typically at 12 months of age. By this time, the infant's digestive system is mature enough to handle whole milk, and they have likely begun eating a variety of solid foods. Whole milk provides essential nutrients such as calcium and vitamin D, which are important for the child’s development at this stage.
B. At 10 months, the infant is still primarily reliant on breast milk or formula for their nutritional needs. Introducing whole milk before 12 months is generally not recommended because the infant's digestive system might not be fully developed to handle whole milk, and it may not provide adequate nutrition compared to breast milk or formula.
C. At 8 months, the infant is usually beginning to explore solid foods but is still dependent on breast milk or formula for the majority of their nutrition. Whole milk is not recommended at this age as the infant’s digestive system is not yet mature enough to handle it, and the nutritional needs are best met with breast milk or formula.
D. By 6 months, infants are typically starting to be introduced to solid foods but should continue receiving breast milk or formula as their primary source of nutrition. Whole milk is not recommended at this age as the infant’s kidneys and digestive system are not fully developed to process it.
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Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
A. Vitamin C significantly enhances the absorption of non-heme iron (the type of iron found in plant- based foods) by reducing iron to a more absorbable form and forming a complex with it that facilitates absorption in the intestines. Consuming foods rich in vitamin C, such as citrus fruits, strawberries, or bell peppers, along with iron-rich foods, can improve iron absorption.
B. While fiber is an important component of a healthy diet, it can inhibit iron absorption. High-fiber foods may bind with iron and reduce its bioavailability. For optimal iron absorption, it's advisable to consume high-fiber foods separately from iron-rich meals or to ensure a balanced intake.
C. Vitamin A is essential for various bodily functions, including vision and immune function. While it does not directly enhance iron absorption, it plays a role in overall health and can influence iron metabolism. However, its role in iron absorption is less direct compared to vitamin C.
D. Oxalates, found in foods like spinach, rhubarb, and certain nuts, can bind to iron and inhibit its absorption. They form insoluble complexes with iron, making it less available for absorption in the intestines.
Correct Answer is ["A","B","C","D"]
Explanation
A. This helps to remove dirt, pesticides, and harmful bacteria that may be present on the surface of the vegetables.
B. This ensures that any bacteria that may have grown on the food are killed.
C. Unpasteurized dairy products may contain harmful bacteria, such as Salmonella and Listeria.
D. This helps to prevent the growth of bacteria.
E. Cooked foods should be kept hot (above 60°C/140°F) or cold (below 4°C/40°F) to prevent bacterial growth.
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