Test Bank For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert Chapter 1 - 25

Test Bank For Williams' Essentials of Nutrition
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IIll and Diet Therapy,
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13th Edition Schlenker & Gilbert
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Chapter 1 - 25 IIll IIll IIll

,TABLE OF CONTENT IIll IIll




PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health IIll IIll




2. Digestion, Absorption, and Metabolism IIll IIll IIll




3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water IIll IIll




8. Energy Balance IIll




PART 2:IIll I I l l COMMUNITY NUTRITION AND THE LIFE CYCLE IIll IIll IIll IIll IIll




9. Food Selection and Food Safety
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10. CommunityNutrition: Promoting Healthy Eating Il IIll IIll IIll




11. Nutrition During Pregnancy and Lactation IIll IIll IIll IIll




12. Nutrition for Normal Growth and Development
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13. Nutrition for Adults: Early, Middle, and Later Years
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,14. Nutrition and Physical Fitness IIll IIll IIll




15. The Complexityof Obesity: Beyond Energy Balance
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PART 3: INTRODUCTION TO CLINICAL NUTRITION
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16. Nutrition Assessment and Nutrition Therapyin Patient Care
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17. Metabolic Stress IIll




18. Drug-Nutrient Interactions IIll




19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases IIll




21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus IIll




23. Renal Disease IIll




24. Acquired ImmunodeficiencySyndrome (AIDS)
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25. Cancer

, Chapter 01: Nutrition and Health
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Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
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Edition
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MULTIPLE CHOICE IIll




1. The major focus of nutritional recommendations in this century has shifted to:
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a. prevention and control of chronic diseases. IIll IIll IIll IIll IIll



b. improved sanitation and public health. IIll IIll IIll IIll



c. prevention and control of infectious diseases. IIll IIll IIll IIll IIll



d. development of healthful foods using food technology. IIll IIll IIll IIll IIll IIll




ANSWER: A DIF: Easy I I l l REF: p. 2 IIll IIll



MSC: Type of Question: Knowledge I I l l IIll IIll IIll




2. A physical science that contributes to understanding how nutrition relates to health and well-
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being is:
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a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy I I l l REF: p. 6 IIll IIll



MSC: Type of Question: Knowledge I I l l IIll IIll IIll




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



c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy I I l l REF: p. 7 IIll IIll



MSC: Type of Question: Knowledge I I l l IIll IIll IIll




4. The professional primarily responsible for application of nutrition science in clinical practice
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IIll settings is the: IIll IIll



a. nurse.
b. physician.
c. public health nutritionist. IIll IIll



d. registered dietitian. IIll




ANSWER: D DIF: Easy I I l l REF: p. 7 IIll IIll



MSC: Type of Question: Knowledge I I l l IIll IIll IIll




5. The primary responsibility for nutrition care of people in the community belongs to the:
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a. community physician. IIl



b. public health nurse. IIll IIll



c. public health nutritionist. IIll IIll



d. registered dietitian. IIll




ANSWER: I I l l C DIF: Easy REF: p. 7 IIll IIll