WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1. Which statement best describes the primary aim of
nutrition in health promotion as presented in Chapter 1?
A. To eliminate all dietary fats from the diet
B. To prevent deficiency diseases and reduce chronic
disease risk through appropriate food choices
C. To promote expensive commercial diets for weight loss
D. To replace medical treatment with nutritional
supplements
Correct answer: B
Rationale: The chapter emphasizes nutrition’s role in
preventing deficiency diseases and lowering chronic disease risk
by encouraging appropriate food selection and healthy eating
patterns.
,Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
2. According to the chapter, which task is a key new challenge
for health professionals in nutrition?
A. Prescribing specific food brands to patients
B. Translating complex nutrition science into practical,
culturally appropriate guidance for individuals and
communities
C. Recommending identical diets for all age groups
D. Avoiding any involvement in public nutrition policy
Correct answer: B
Rationale: The text highlights that health professionals must
interpret nutrition science and apply it practically and culturally
sensitively to help patients and populations.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
3. The chapter defines "nutrition science" primarily as the
study of:
A. How medications affect mood only
B. Nutrients in foods and how the body uses them to
maintain health and prevent disease
C. Only the chemical composition of drugs
D. Agricultural methods for plant breeding
,Correct answer: B
Rationale: Nutrition science concerns the nutrients in foods and
their digestion, absorption, metabolism, and role in health and
disease prevention.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
4. Which of the following best reflects the chapter’s
description of national nutrition problems that influence
policy?
A. Exclusive focus on infectious diseases only
B. Rising rates of obesity and diet-related chronic diseases
that require coordinated public health responses
C. That malnutrition is no longer a concern anywhere
D. That nutrition policy should focus only on vitamin
supplements
Correct answer: B
Rationale: The chapter discusses national health problems such
as increasing obesity and chronic diseases and how these drive
nutrition policy and public health initiatives.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
5. Which tool is described in the chapter as a nutrition guide
used to help consumers select foods?
, A. Astrological charts
B. National food guides (visual guides and
recommendations for healthy food selection)
C. A single-food diet plan endorsed for all populations
D. Only laboratory blood tests
Correct answer: B
Rationale: The chapter covers nutrition guides for food
selection (e.g., national food guides and visual tools) that help
consumers plan healthy diets.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
6. A central aspect of food safety and a healthy food supply
emphasized in the chapter is:
A. That all fresh produce is always safer than processed
foods
B. Ensuring proper food handling, safe production, and
regulatory oversight to prevent foodborne illness
C. That refrigeration is unnecessary for perishable foods
D. That consumers should avoid reading food labels
Correct answer: B
Rationale: Chapter content stresses the importance of food
safety measures, safe production and handling, and
systems/regulation to protect the food supply.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1. Which statement best describes the primary aim of
nutrition in health promotion as presented in Chapter 1?
A. To eliminate all dietary fats from the diet
B. To prevent deficiency diseases and reduce chronic
disease risk through appropriate food choices
C. To promote expensive commercial diets for weight loss
D. To replace medical treatment with nutritional
supplements
Correct answer: B
Rationale: The chapter emphasizes nutrition’s role in
preventing deficiency diseases and lowering chronic disease risk
by encouraging appropriate food selection and healthy eating
patterns.
,Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
2. According to the chapter, which task is a key new challenge
for health professionals in nutrition?
A. Prescribing specific food brands to patients
B. Translating complex nutrition science into practical,
culturally appropriate guidance for individuals and
communities
C. Recommending identical diets for all age groups
D. Avoiding any involvement in public nutrition policy
Correct answer: B
Rationale: The text highlights that health professionals must
interpret nutrition science and apply it practically and culturally
sensitively to help patients and populations.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
3. The chapter defines "nutrition science" primarily as the
study of:
A. How medications affect mood only
B. Nutrients in foods and how the body uses them to
maintain health and prevent disease
C. Only the chemical composition of drugs
D. Agricultural methods for plant breeding
,Correct answer: B
Rationale: Nutrition science concerns the nutrients in foods and
their digestion, absorption, metabolism, and role in health and
disease prevention.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
4. Which of the following best reflects the chapter’s
description of national nutrition problems that influence
policy?
A. Exclusive focus on infectious diseases only
B. Rising rates of obesity and diet-related chronic diseases
that require coordinated public health responses
C. That malnutrition is no longer a concern anywhere
D. That nutrition policy should focus only on vitamin
supplements
Correct answer: B
Rationale: The chapter discusses national health problems such
as increasing obesity and chronic diseases and how these drive
nutrition policy and public health initiatives.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
5. Which tool is described in the chapter as a nutrition guide
used to help consumers select foods?
, A. Astrological charts
B. National food guides (visual guides and
recommendations for healthy food selection)
C. A single-food diet plan endorsed for all populations
D. Only laboratory blood tests
Correct answer: B
Rationale: The chapter covers nutrition guides for food
selection (e.g., national food guides and visual tools) that help
consumers plan healthy diets.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
6. A central aspect of food safety and a healthy food supply
emphasized in the chapter is:
A. That all fresh produce is always safer than processed
foods
B. Ensuring proper food handling, safe production, and
regulatory oversight to prevent foodborne illness
C. That refrigeration is unnecessary for perishable foods
D. That consumers should avoid reading food labels
Correct answer: B
Rationale: Chapter content stresses the importance of food
safety measures, safe production and handling, and
systems/regulation to protect the food supply.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter: Nutrition and Health.
