WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which definition best describes nutrition as used in clinical
nursing practice?
A. The psychological relationship a person has with food
B. The study of drugs that affect appetite
C. The science of nutrients and how the body uses them.
D. The social customs surrounding eating behavior
Correct: C
Rationale: Nutrition is the scientific study of nutrients and their
actions, interactions, and balance in the body — central to diet
therapy and patient care.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
2. Which statement best reflects the relationship between
nutrition and health?
, A. Nutrition affects only growth in childhood.
B. Nutrition is a major modifiable factor influencing risk for
chronic disease.
C. Nutrition has no role in recovery from acute illness.
D. Genetics fully determines nutritional status; diet has
minimal effect.
Correct: B
Rationale: Diet and nutrition are key modifiable contributors to
prevention, progression, and management of many chronic
diseases.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
3. A nurse educating a patient about nutrition uses “health
promotion” as a focus. Which action fits that role?
A. Prescribing a medication to suppress appetite
B. Teaching label-reading for lower saturated fat intake
C. Ordering an immediate CT scan for abdominal pain
D. Advising extreme caloric restriction without assessment
Correct: B
Rationale: Health promotion in nutrition involves education and
skills (e.g., food label interpretation) to support healthier
dietary choices and disease prevention.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
4. Which term describes insufficient intake of energy and
nutrients leading to weight loss and impaired function?
, A. Overnutrition
B. Malnutrition (undernutrition)
C. Food safety violation
D. Nutrient toxicity
Correct: B
Rationale: Undernutrition (a form of malnutrition) results from
inadequate intake and causes loss of body mass and
physiological decline.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
5. The concept of “nutrition assessment” most directly
includes which of the following?
A. Only a patient’s income level
B. Anthropometric, biochemical, clinical, and dietary data
C. Genetic testing exclusively
D. Prescribing a low-calorie diet without evaluation
Correct: B
Rationale: Comprehensive nutrition assessment uses
anthropometric, biochemical, clinical, and dietary measures to
determine nutritional status and guide interventions.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
6. Which example is a biochemical indicator used in nutrition
assessment?
A. Body mass index (BMI)
B. Serum albumin concentration
, C. Ability to chew and swallow
D. 24-hour dietary recall
Correct: B
Rationale: Biochemical indicators include laboratory measures
such as serum proteins, vitamins, minerals, and electrolytes.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
7. A national nutrition guidance tool commonly used for food
selection and public education in the U.S. is:
A. Food Pyramid (historical) / MyPlate (current) and the
Dietary Guidelines for Americans
B. The ketogenic diet handbook
C. Hospital menu cycles only
D. Individual blogs and social media posts
Correct: A
Rationale: National food-selection guides (e.g., MyPlate and
Dietary Guidelines) provide population recommendations for
healthy eating patterns and public education.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
8. Which nursing action best supports patient safety
regarding the food supply?
A. Encouraging consumption of raw milk for added
nutrients
B. Teaching proper food handling and storage to prevent
foodborne illness
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which definition best describes nutrition as used in clinical
nursing practice?
A. The psychological relationship a person has with food
B. The study of drugs that affect appetite
C. The science of nutrients and how the body uses them.
D. The social customs surrounding eating behavior
Correct: C
Rationale: Nutrition is the scientific study of nutrients and their
actions, interactions, and balance in the body — central to diet
therapy and patient care.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
2. Which statement best reflects the relationship between
nutrition and health?
, A. Nutrition affects only growth in childhood.
B. Nutrition is a major modifiable factor influencing risk for
chronic disease.
C. Nutrition has no role in recovery from acute illness.
D. Genetics fully determines nutritional status; diet has
minimal effect.
Correct: B
Rationale: Diet and nutrition are key modifiable contributors to
prevention, progression, and management of many chronic
diseases.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
3. A nurse educating a patient about nutrition uses “health
promotion” as a focus. Which action fits that role?
A. Prescribing a medication to suppress appetite
B. Teaching label-reading for lower saturated fat intake
C. Ordering an immediate CT scan for abdominal pain
D. Advising extreme caloric restriction without assessment
Correct: B
Rationale: Health promotion in nutrition involves education and
skills (e.g., food label interpretation) to support healthier
dietary choices and disease prevention.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
4. Which term describes insufficient intake of energy and
nutrients leading to weight loss and impaired function?
, A. Overnutrition
B. Malnutrition (undernutrition)
C. Food safety violation
D. Nutrient toxicity
Correct: B
Rationale: Undernutrition (a form of malnutrition) results from
inadequate intake and causes loss of body mass and
physiological decline.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
5. The concept of “nutrition assessment” most directly
includes which of the following?
A. Only a patient’s income level
B. Anthropometric, biochemical, clinical, and dietary data
C. Genetic testing exclusively
D. Prescribing a low-calorie diet without evaluation
Correct: B
Rationale: Comprehensive nutrition assessment uses
anthropometric, biochemical, clinical, and dietary measures to
determine nutritional status and guide interventions.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
6. Which example is a biochemical indicator used in nutrition
assessment?
A. Body mass index (BMI)
B. Serum albumin concentration
, C. Ability to chew and swallow
D. 24-hour dietary recall
Correct: B
Rationale: Biochemical indicators include laboratory measures
such as serum proteins, vitamins, minerals, and electrolytes.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
7. A national nutrition guidance tool commonly used for food
selection and public education in the U.S. is:
A. Food Pyramid (historical) / MyPlate (current) and the
Dietary Guidelines for Americans
B. The ketogenic diet handbook
C. Hospital menu cycles only
D. Individual blogs and social media posts
Correct: A
Rationale: National food-selection guides (e.g., MyPlate and
Dietary Guidelines) provide population recommendations for
healthy eating patterns and public education.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
8. Which nursing action best supports patient safety
regarding the food supply?
A. Encouraging consumption of raw milk for added
nutrients
B. Teaching proper food handling and storage to prevent
foodborne illness
