WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1. A client asks, “What is nutrition?” Which answer best
reflects the textbook definition?
A. The study of food production only.
B. The process by which the body ingests, digests, absorbs,
transports, and uses nutrients for growth, maintenance,
and repair. ← Correct
Rationale: Nutrition encompasses intake and all
physiologic processes that use food for body structure and
function.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter 1: Nutrition and Health.
2. Which set represents the standard components of a
complete nutrition assessment often summarized in
, practice?
A. Anthropometric, Biochemical, Clinical, Dietary (ABCD).
← Correct
B. Appetite, Behavior, Calories, Diagnosis.
C. Activity, Blood pressure, Cholesterol, Diet.
D. Allergies, BMI only.
Rationale: The textbook describes nutrition assessment
using anthropometric, biochemical, clinical, and dietary
data (ABCD) to evaluate status.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
3. Which nutrient provides the most energy per gram?
A. Protein
B. Carbohydrate
C. Fat ← Correct
D. Water
Rationale: Fat yields approximately more kilocalories per
gram than carbohydrate or protein; it is the most energy-
dense macronutrient.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
4. A nurse is screening patients for diet-related risk factors in
the community. The primary contemporary nutrition
challenge noted in the chapter that the nurse should
prioritize is:
A. Widespread deficiency of vitamin C.
B. Increasing prevalence of chronic, diet-related diseases
(obesity, diabetes, cardiovascular disease). ← Correct
, C. Lack of any national nutrition guidance.
D. Universal access to single-food diets.
Rationale: The chapter highlights the rise of chronic, diet-
related conditions as a major public-health challenge for
clinicians and policy.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
5. Which statement best describes the purpose of nutrition
guides (food-selection guides) discussed in the chapter?
A. To mandate exact menus for every individual.
B. To provide general, practical guidance for selecting a
balanced diet to meet nutrient needs. ← Correct
C. To replace clinical nutrition assessment.
D. To prescribe medications.
Rationale: Nutrition guides are intended as population-
level tools to help consumers choose a varied, balanced
diet — not individualized prescriptions.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
6. Which nursing action is the most appropriate first step
when a patient is identified as at nutritional risk?
A. Immediately start total parenteral nutrition.
B. Screen, document findings, and refer for full nutrition
assessment or registered dietitian consultation. ← Correct
C. Ignore until discharge.
D. Prescribe high-dose vitamin supplements.
Rationale: The textbook emphasizes screening and referral
for assessment as the nursing role when risk is identified;
, interventions follow assessment.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
7. Which example BEST illustrates how personal perceptions
influence eating behavior as described in the chapter?
A. Government mandates all citizens’ diets.
B. A person chooses foods mainly based on cultural
traditions and taste preferences. ← Correct
C. DNA sequence directly controls food shopping lists.
D. Store layout has no impact.
Rationale: The text notes that perceptions, culture, taste,
and beliefs strongly shape food choices and intake.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
8. Which of the following is an example of a population-level
nutrition policy aim stated in the chapter?
A. To eliminate all fats from the food supply.
B. To improve public health by promoting food security,
safe food supplies, and healthy eating patterns. ← Correct
C. To ban cooking in homes.
D. To require exact caloric intake for each citizen.
Rationale: Nutrition policy focuses on improving
population health via food safety, access (food security),
and promotion of healthy diets.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
9. Which practice listed in the chapter most directly reduces
the risk of foodborne illness?
A. Storing perishable foods at recommended safe
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1. A client asks, “What is nutrition?” Which answer best
reflects the textbook definition?
A. The study of food production only.
B. The process by which the body ingests, digests, absorbs,
transports, and uses nutrients for growth, maintenance,
and repair. ← Correct
Rationale: Nutrition encompasses intake and all
physiologic processes that use food for body structure and
function.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed. — Chapter 1: Nutrition and Health.
2. Which set represents the standard components of a
complete nutrition assessment often summarized in
, practice?
A. Anthropometric, Biochemical, Clinical, Dietary (ABCD).
← Correct
B. Appetite, Behavior, Calories, Diagnosis.
C. Activity, Blood pressure, Cholesterol, Diet.
D. Allergies, BMI only.
Rationale: The textbook describes nutrition assessment
using anthropometric, biochemical, clinical, and dietary
data (ABCD) to evaluate status.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
3. Which nutrient provides the most energy per gram?
A. Protein
B. Carbohydrate
C. Fat ← Correct
D. Water
Rationale: Fat yields approximately more kilocalories per
gram than carbohydrate or protein; it is the most energy-
dense macronutrient.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
4. A nurse is screening patients for diet-related risk factors in
the community. The primary contemporary nutrition
challenge noted in the chapter that the nurse should
prioritize is:
A. Widespread deficiency of vitamin C.
B. Increasing prevalence of chronic, diet-related diseases
(obesity, diabetes, cardiovascular disease). ← Correct
, C. Lack of any national nutrition guidance.
D. Universal access to single-food diets.
Rationale: The chapter highlights the rise of chronic, diet-
related conditions as a major public-health challenge for
clinicians and policy.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
5. Which statement best describes the purpose of nutrition
guides (food-selection guides) discussed in the chapter?
A. To mandate exact menus for every individual.
B. To provide general, practical guidance for selecting a
balanced diet to meet nutrient needs. ← Correct
C. To replace clinical nutrition assessment.
D. To prescribe medications.
Rationale: Nutrition guides are intended as population-
level tools to help consumers choose a varied, balanced
diet — not individualized prescriptions.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
6. Which nursing action is the most appropriate first step
when a patient is identified as at nutritional risk?
A. Immediately start total parenteral nutrition.
B. Screen, document findings, and refer for full nutrition
assessment or registered dietitian consultation. ← Correct
C. Ignore until discharge.
D. Prescribe high-dose vitamin supplements.
Rationale: The textbook emphasizes screening and referral
for assessment as the nursing role when risk is identified;
, interventions follow assessment.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
7. Which example BEST illustrates how personal perceptions
influence eating behavior as described in the chapter?
A. Government mandates all citizens’ diets.
B. A person chooses foods mainly based on cultural
traditions and taste preferences. ← Correct
C. DNA sequence directly controls food shopping lists.
D. Store layout has no impact.
Rationale: The text notes that perceptions, culture, taste,
and beliefs strongly shape food choices and intake.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
8. Which of the following is an example of a population-level
nutrition policy aim stated in the chapter?
A. To eliminate all fats from the food supply.
B. To improve public health by promoting food security,
safe food supplies, and healthy eating patterns. ← Correct
C. To ban cooking in homes.
D. To require exact caloric intake for each citizen.
Rationale: Nutrition policy focuses on improving
population health via food safety, access (food security),
and promotion of healthy diets.
Citation: Williams’ Essentials..., 13th ed., Chapter 1.
9. Which practice listed in the chapter most directly reduces
the risk of foodborne illness?
A. Storing perishable foods at recommended safe
