Nutrition and Diet Therapy 12th Edition – Gilbert – Complete Test Bank Chapters 1–21 Questions and Answers

NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT




TEST BANK FOR NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT / ALL
CHAPTERS 1 - 21 / FULL COMPLETE COVERED, VERIFIED LATEST EDITION

,NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT



TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET THERAPY,12TH
EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT



TABLE OF CONTENT

PART 1: INTRODUCTION TO HUMAN NUTRITION

1. Nutrition and Health

2. Digestion, Absorption, and Metabolism

3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water

8. Energy Balance




PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE

9. Food Selection and Food Safety

10. Community Nutrition: Promoting Healthy Eating

11. Nutrition During Pregnancy and Lactation

12. Nutrition for Normal Growth and Development

13. Nutrition for Adults: Early, Middle, and Later Years

,NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT



14. Nutrition and Physical Fitness

15. The Complexity of Obesity: Beyond Energy Balance




PART 3: INTRODUCTION TO CLINICAL NUTRITION

16. Nutrition Assessment and Nutrition Therapy in Patient Care

17. Metabolic Stress

18. Drug-Nutrient Interactions

19. Nutrition Support: Enteral and Parenteral Nutrition

20. Gastrointestinal Diseases

21. Diseases of the Heart, Blood Vessels, and Lungs

22. Diabetes Mellitus

23. Renal Disease

24. Acquired Immunodeficiency Syndrome (AIDS)

25. Cancer

, NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT NUTRITION AND DIET THERAPY 12TH EDITION BY GILBERT

Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th Edition


MULTIPLE CHOICE

1. The major focus of nutritional recommendations in this century has shifted to:
a. prevention and control of chronic diseases.
b. improved sanitation and public health.
c. prevention and control of infectious diseases.
d. development of healthful foods using food technology.

ANS >>> A DIF: Easy REF: p. 2
MSC: Type of Question: Knowledge

2. A physical science that contributes to understanding how nutrition relates to health
and well-being is:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.

ANS >>> B DIF: Easy REF: p. 6
MSC: Type of Question: Knowledge

3. The body of scientific knowledge related to nutritional requirements of human
growth, maintenance, activity, and reproduction is known as:
a. physiology.
b. nutrition science.
c. biochemistry.
d. dietetics.

ANS >>> B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

4. The professional primarily responsible for application of nutrition science in clinical
practice settings is the:
a. nurse.
b. physician.
c. public health nutritionist.
d. registered dietitian.
ANS >>> D DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

5. The primary responsibility for nutrition care of people in the community belongs to the:
a. community physician.
b. public health nurse.
c. public health nutritionist.
d. registered dietitian.

ANS >>> C DIF: Easy REF: p. 7