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

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Test Bank For Williams' Essentials of Nutrition
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and Diet Therapy,
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13th Edition Schlenker & Gilbert Chapter 1 - 25
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TABLE OF CONTENT
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PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health nn nn




2. Digestion, Absorption, and Metabolism nn nn nn




3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water nn nn




8. Energy Balance nn




PART 2:
nn n n COMMUNITY NUTRITION AND THE LIFE CYCLE nn nn nn nn nn




9. Food Selection and Food Safety
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10. CommunityNutrition: Promoting Healthy Eating n nn nn nn




11. Nutrition During Pregnancy and Lactation nn nn nn nn




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
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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 Therapy in Patient Care
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17. Metabolic Stress nn




18. Drug-Nutrient Interactions nn




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




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




23. Renal Disease nn




24. Acquired Immunodeficiency Syndrome (AIDS)
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25. Cancer

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




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



b. improved sanitation and public health. nn nn nn nn



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



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




ANSWER: A DIF: Easy nn n n REF: p. 2 nn nn



MSC: Type of Question: Knowledge
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2. A physical science that contributes to understanding how nutrition relates to health and well-
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n n being is: nn



a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy nn n n REF: p. 6 nn nn



MSC: Type of Question: Knowledge
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3. The body of scientific knowledge related to nutritional requirements of human growth,
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n maintenance, activity, and reproduction is known as:
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a. physiology.
b. nutrition science. nn



c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy nn n n REF: p. 7 nn nn



MSC: Type of Question: Knowledge
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4. The professional primarily responsible for application of nutrition science in clinical practice
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n settings is the:
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a. nurse.
b. physician.
c. public health nutritionist. nn nn



d. registered dietitian. nn




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MSC: Type of Question: Knowledge
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5. The primary responsibility for nutrition care of people in the community belongs to the:
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a. community physician. n



b. public health nurse. nn nn



c. public health nutritionist. nn nn



d. registered dietitian. nn




ANSWER: C nn n n DIF: Easy REF: p. 7 nn nn