,TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET THERAPY,
m m m m m m m m m
12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT
m m m m m m m m m
TABLE OF CONTENT
m m
PART 1: INTRODUCTION TO HUMAN NUTRITION
m m m m m
1. Nutrition and Health m m
2. Digestion, Absorption, and Metabolism
m m m
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water m m
8. Energy Balance m
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
m m m m m m m
9. Food Selection and Food Safety
m m m m
10. Community Nutrition: Promoting Healthy Eating
m m m m
11. Nutrition During Pregnancy and Lactation
m m m m
12. Nutrition for Normal Growth and Development
m m m m m
13. Nutrition for Adults: Early, Middle, and Later Years
m m m m m m m
,14. Nutrition and Physical Fitness
m m m
15. The Complexity of Obesity: Beyond Energy Balance
m m m m m m
PART 3: INTRODUCTION TO CLINICAL NUTRITION
m m m m m
16. Nutrition Assessment and Nutrition Therapy in Patient Care
m m m m m m m
17. Metabolic Stress m
18. Drug-Nutrient Interactions m
19. Nutrition Support: Enteral and Parenteral Nutrition
m m m m m
20. Gastrointestinal Diseases m
21. Diseases of the Heart, Blood Vessels, and Lungs
m m m m m m m
22. Diabetes Mellitus
m
23. Renal Disease
m
24. Acquired Immunodeficiency Syndrome (AIDS)
m m m
25. Cancer
, Chapter 01: Nutrition and Health
m m m m
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th Edition
m m m m m m m m m m m
MULTIPLE CHOICE m
1. The major focus of nutritional recommendations in this century has shifted to:
m m m m m m m m m m m
a. prevention and control of chronic diseases. m m m m m
b. improved sanitation and public health. m m m m
c. prevention and control of infectious diseases.m m m m m
d. development of healthful foods using food technology.
m m m m m m
ANS: A DIF: Easy
m REF: p. 2 m m
MSC: Type of Question: Knowledge
m m m m
2. A physical science that contributes to understanding how nutrition relates to health and
m m m m m m m m m m m m
mwell- being is: m m
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy
m REF: p. 6 m m
MSC: Type of Question: Knowledge
m m m m
3. The body of scientific knowledge related to nutritional requirements of human
m m m m m m m m m m
mgrowth, maintenance, activity, and reproduction is known as:
m m m m m m m
a. physiology.
b. nutrition science. m
c. biochemistry.
d. dietetics.
ANS: B DIF: Easy
m REF: p. 7 m m
MSC: Type of Question: Knowledge
m m m m
4. The professional primarily responsible for application of nutrition science in clinical
m m m m m m m m m m
mpractice settings is the: m m m
a. nurse.
b. physician.
c. public health nutritionist. m m
d. registered dietitian. m
ANS: D DIF: Easy
m REF: p. 7 m m
MSC: Type of Question: Knowledge
m m m m
5. The primary responsibility for nutrition care of people in the community belongs to the:
m m m m m m m m m m m m m
a. community physician. m
b. public health nurse. m m
c. public health nutritionist. m m
d. registered dietitian. m
ANS: m C DIF: Easy REF: p. 7 m m
m m m m m m m m m
12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT
m m m m m m m m m
TABLE OF CONTENT
m m
PART 1: INTRODUCTION TO HUMAN NUTRITION
m m m m m
1. Nutrition and Health m m
2. Digestion, Absorption, and Metabolism
m m m
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water m m
8. Energy Balance m
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
m m m m m m m
9. Food Selection and Food Safety
m m m m
10. Community Nutrition: Promoting Healthy Eating
m m m m
11. Nutrition During Pregnancy and Lactation
m m m m
12. Nutrition for Normal Growth and Development
m m m m m
13. Nutrition for Adults: Early, Middle, and Later Years
m m m m m m m
,14. Nutrition and Physical Fitness
m m m
15. The Complexity of Obesity: Beyond Energy Balance
m m m m m m
PART 3: INTRODUCTION TO CLINICAL NUTRITION
m m m m m
16. Nutrition Assessment and Nutrition Therapy in Patient Care
m m m m m m m
17. Metabolic Stress m
18. Drug-Nutrient Interactions m
19. Nutrition Support: Enteral and Parenteral Nutrition
m m m m m
20. Gastrointestinal Diseases m
21. Diseases of the Heart, Blood Vessels, and Lungs
m m m m m m m
22. Diabetes Mellitus
m
23. Renal Disease
m
24. Acquired Immunodeficiency Syndrome (AIDS)
m m m
25. Cancer
, Chapter 01: Nutrition and Health
m m m m
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th Edition
m m m m m m m m m m m
MULTIPLE CHOICE m
1. The major focus of nutritional recommendations in this century has shifted to:
m m m m m m m m m m m
a. prevention and control of chronic diseases. m m m m m
b. improved sanitation and public health. m m m m
c. prevention and control of infectious diseases.m m m m m
d. development of healthful foods using food technology.
m m m m m m
ANS: A DIF: Easy
m REF: p. 2 m m
MSC: Type of Question: Knowledge
m m m m
2. A physical science that contributes to understanding how nutrition relates to health and
m m m m m m m m m m m m
mwell- being is: m m
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy
m REF: p. 6 m m
MSC: Type of Question: Knowledge
m m m m
3. The body of scientific knowledge related to nutritional requirements of human
m m m m m m m m m m
mgrowth, maintenance, activity, and reproduction is known as:
m m m m m m m
a. physiology.
b. nutrition science. m
c. biochemistry.
d. dietetics.
ANS: B DIF: Easy
m REF: p. 7 m m
MSC: Type of Question: Knowledge
m m m m
4. The professional primarily responsible for application of nutrition science in clinical
m m m m m m m m m m
mpractice settings is the: m m m
a. nurse.
b. physician.
c. public health nutritionist. m m
d. registered dietitian. m
ANS: D DIF: Easy
m REF: p. 7 m m
MSC: Type of Question: Knowledge
m m m m
5. The primary responsibility for nutrition care of people in the community belongs to the:
m m m m m m m m m m m m m
a. community physician. m
b. public health nurse. m m
c. public health nutritionist. m m
d. registered dietitian. m
ANS: m C DIF: Easy REF: p. 7 m m
