If a baby weighed 7 lbs. at birth, at 1 year of age, they should weigh
21 bs.
28 lbs
14 lbs
32 lbs
The Correct Answer is A
A. 21 lbs
This is the correct answer. Infants typically triple their birth weight by 1 year. A baby who weighed 7 lbs at birth would generally weigh around 21 lbs at 1 year.
B. 28 lbs
This weight is too high for a typical 1-year-old. It is more in line with the weight of a 2-year-old. At 1 year, most babies will weigh around 21 lbs, so 28 lbs would be above the typical weight range.
C. 14 lbs
This weight is too low for a 1-year-old. By 1 year, most babies will have tripled their birth weight, which in this case would be 21 lbs. A weight of 14 lbs would be considered below average for a 1-year-old.
D. 32 lbs
This weight is too high for a 1-year-old. While some babies may gain weight faster than others, a 1-year-old who weighed 7 lbs at birth would typically not weigh 32 lbs. This would be unusually heavy for a 1-year-old.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
A. The duodenum is the first part of the small intestine where a significant amount of digestion takes place, but vitamin B12 is primarily absorbed in the lower part of the small intestine, called the ileum.
B. The stomach plays a role in releasing intrinsic factor, which helps in the absorption of vitamin B12, but the actual absorption occurs in the small intestine.
C. Vitamin B12 absorption primarily occurs in the lower part of the small intestine (ileum), facilitated by intrinsic factors.
D. The large intestine primarily absorbs water and electrolytes; it is not a site for vitamin B12 absorption.
Correct Answer is C
Explanation
A. Mushrooms are used in Asian cuisine but are not particularly known as a significant source of protein.
B. Bamboo shoots are a common vegetable used in Asian dishes but do not contain substantial protein content.
C. Soybeans are a staple in Asian diets and are renowned for being a high-quality plant-based protein source.
D. Rice is a staple carbohydrate in many Asian cuisines but is not a significant source of protein.
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