TEST BANK p s s s s p s s s s
WILLIAMS' BASIC
s s p s sNUTRITION
s s p s s s s s s p s s s s p s s s s
p s s s s p s s s s & DIET THERAPY pp sp s s p s s
(Williams' Essentials of Nutrition & Diet Therapy)
sp s s p s s sp s s p s s sp s s p s s sp s s p s s ps s s p s s sp s s p s s
15th Edition s
p ssp ss
By: s
p ssp ss Staci p ssp ss Nix ssp s s p s s McIntosh
TEST BANK p s s s s p s s s s
,Nix: Williams' Basic Nutrition and Diet Therapy, 15th Edition Test
s ss ss ss ss s ss ss ss
Table of Contents:
ss ss
PART 1: Introduction to Basic Principles of Nutrition Science
ss ss ss ss ss ss ss ss
Chapter 1. Food, Nutrition, and Health
ss ss ss ss ss
Chapter 2. Carbohydrates
ss ss ss
Chapter 3. Fats ss ss
Chapter 4. Proteins ss ss
Chapter 5. Digestion, Absorption, and Metabolism
ss ss ss ss ss
Chapter 6. Energy Balance
ss ss ss ss
Chapter 7. Vitamins ss ss
Chapter 8. Minerals ss ss
Chapter 9. Water Balance
ss ss ss ss
PART 2: Nutrition Throughout the Life Cycle
ss ss ss ss ss ss
Chapter 10. Nutrition During Pregnancy and Lactation
ss ss ss ss ss ss
Chapter 11. Nutrition During Infancy, Childhood, and Adolescence
ss ss ss ss ss ss ss
Chapter 12. Nutrition for Adults: The Early, Middle, and Later Years
ss ss ss ss ss ss ss ss ss ss ss
PART 3: Community Nutrition and Health Care
ss ss ss ss ss ss ss
Chapter 13. Community Food Supply and Health
ss ss ss ss ss ss
Chapter 14. Food Habits and Cultural Patterns
ss ss ss ss ss ss ss
Chapter 15. Weight Management
ss ss ss ss
Chapter 16. Nutrition and Physical Fitness
ss ss ss ss ss
PART 4: Clinical Nutrition
ss ss ss
Chapter 17. Nutritional Care
ss ss ss
Chapter 18. Gastrointestinal and Accessory Organ Problems
ss ss ss ss ss ss
Chapter 19. Coronary Heart Disease and Hypertension
ss ss ss ss ss ss ss
Chapter 20. Diabetes Mellitus
ss ss ss ss
Chapter 21. Kidney Disease
ss ss ss
Chapter 22. Surgery and Nutritional Support
ss ss ss ss ss
sChapter 23. Nutritional Support in Cancer and
s ss ss ss ss ss ss
AIDS
ss
,Chapter 01: Food, Nutrition, and
ss ss ss ss
Nix: Williams' Basic Nutrition and Diet Therapy, 15th Edition
s ss ss ss ss ss ss ss
MULTIPLE CHOICE ss
1. Promoting a health care service that improves diabetes management for the elderly in
ss ss ss ss ss ss ss ss ss ss ss ss
ss a community would assist in which of the following?
p ss ss ss ss ss ss ss
a. Supporting the national health goals Healthy People 2020 ss ss ss ss ss ss ss
b. Reducing hunger in a subset of the United States population ss ss ss ss ss ss ss ss ss
c. Improving Medicare reimbursement claims ss ss ss
d. Providing access to primaryhealth care services ss ss ss s ss ss
ANS: s s A
Healthy People 2020 has a wide influence and is the focus of the nation’s main objective
ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss
to promote health and prevent disease.
ss p ss ss ss ss
DIF: Cognitive Level: Application REF: p. 2 ss ss s s ss
TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance ss ss s s ss ss ss ss
2. A patient requires a nutrition assessment. The most appropriate professional to perform
ss ss ss ss ss ss ss ss ss ss ss
the assessment is a
ss p ss ss
a. physician.
b. nurse.
c. public health nutritionist. ss ss
d. registered dietitian. ss
ANS: s s D
The registered dietitian is the nutrition expert registered with the Commission of Dietetic
ss ss ss ss ss ss ss ss ss ss ss ss
Registration (CDR), the certifying agency ofAcademy of Nutrition and Dietetics.
ss ss ss ss ss ss s ss ss ss ss
Registered dietitians are the only professionals who have met strict educational and
p ss ss ss ss ss ss ss ss ss ss
professional prerequisites and passed a national registration examination that properly
ss ss ss ss ss ss ss ss ss ss
prepares them to conduct a nutrition assessment.
ss ss ss ss ss ss ss
DIF: Cognitive Level: Application REF: p. ss ss ss
1TOP: Nursing Process: Assessment
ss ss ss
MSC: NCLEX: Safe and Effective Care Environment: Management of Care ss ss ss ss ss ss ss ss
3. The sum of all body processes inside living cells that sustain life and health is
ss ss ss ss ss ss ss ss ss ss ss ss ss ss
a. science.
b. digestion.
c. metabolism.
d. nutrition.
ANS: s s C
Metabolism is the sum of all chemical changes that take place in the body.
ss ss ss ss ss ss ss ss ss ss ss ss ss
Metabolism provides energy, builds tissue, and regulates metabolic processes in the
ss p ss ss ss ss ss ss ss ss ss
body.
ss
, DIF: Cognitive Level: Knowledge ss ss REF: p. 3 TOP: Nursing ss s s
Process: Planning MSC:
ss ss pp NCLEX: Physiological Integrity: ss ss
Physiological Adaptation
s s ss
4. The nutrients that provide the bodywith its primary source of fuel for energy are
ss ss ss ss ss s ss ss ss ss ss ss ss ss
a. vitamins.
b. minerals.
c. fiber.
d. carbohydrates.
ANS: s s D
Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out
ss ss ss ss ss ss ss ss ss ss ss ss
necessaryprocesses; fat is the secondary source of energy.
ss ss ss ss ss ss ss ss
DIF: Cognitive Level: Knowledge ss ss REF: p. 4 TOP: Nursing ss s s
Process: Planning MSC:
ss ss pp NCLEX: Physiological Integrity: ss ss
Physiological Adaptation
s s ss
5. Which of the following is the most accurate statement regarding the functions of protein?
ss ss ss ss ss ss ss ss ss ss ss ss ss
a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake.
ss ss ss ss ss ss ss ss ss ss ss ss ss
b. Proteins are a necessary nutrient to provide energy for the bodyin times of stress.
ss ss ss ss ss ss ss ss ss ss s ss ss ss
c. Proteins can be used as coenzyme factors during cell metabolism.
ss ss ss ss ss ss ss ss ss
d. Proteins are essential to building and repairing tissues within the body.
ss ss ss ss ss ss ss ss ss ss
ANS: s s D
The primary function of proteins is to provide amino acids, which are the building
ss ss ss ss ss ss ss ss ss ss ss ss ss
units necessary to building and repairing tissues within the body. This is a constant
ss ss ss ss ss ss ss ss ss ss ss ss ss ss
process that ensures adequate growth and maintenance of tissues for a strong
ss ss p ss ss ss ss ss ss ss ss ss
body.
ss
DIF: Cognitive Level: Comprehension REF: p. ss ss ss
4TOP: Nursing Process: Assessment
ss ss ss
MSC: NCLEX: Physiological Integrity: Physiological Adaptation ss ss ss ss
6. A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate
ss ss ss ss ss ss ss ss ss ss ss
requirements. The approximate number of kilocalories per day from fat that his diet
ss ss ss ss ss ss ss ss ss ss ss ss ss
shouldprovide iskcal/day.
ss p ss
a. 400 to 700 ss ss
b. 100 to 300 ss ss
c. 500 to 800 ss ss
d. 900 to 1200 ss ss
ANS: s s A
Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a
ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss
2000-kcal diet, 400 to 700 kcal should be provided.
ss ss ss ss ss ss ss ss ss
DIF: Cognitive Level: Application
s s REF: p. 4 TOP: Nursing Process: ss ss s s ss s s ss
Planning MSC:
ss NCLEX: Health Promotion and Maintenance
pp s s ss ss ss ss
7. The body’s main storage form of carbohydrate is
ss ss ss ss ss ss ss
a. glycogen.
b. glycerol.
WILLIAMS' BASIC
s s p s sNUTRITION
s s p s s s s s s p s s s s p s s s s
p s s s s p s s s s & DIET THERAPY pp sp s s p s s
(Williams' Essentials of Nutrition & Diet Therapy)
sp s s p s s sp s s p s s sp s s p s s sp s s p s s ps s s p s s sp s s p s s
15th Edition s
p ssp ss
By: s
p ssp ss Staci p ssp ss Nix ssp s s p s s McIntosh
TEST BANK p s s s s p s s s s
,Nix: Williams' Basic Nutrition and Diet Therapy, 15th Edition Test
s ss ss ss ss s ss ss ss
Table of Contents:
ss ss
PART 1: Introduction to Basic Principles of Nutrition Science
ss ss ss ss ss ss ss ss
Chapter 1. Food, Nutrition, and Health
ss ss ss ss ss
Chapter 2. Carbohydrates
ss ss ss
Chapter 3. Fats ss ss
Chapter 4. Proteins ss ss
Chapter 5. Digestion, Absorption, and Metabolism
ss ss ss ss ss
Chapter 6. Energy Balance
ss ss ss ss
Chapter 7. Vitamins ss ss
Chapter 8. Minerals ss ss
Chapter 9. Water Balance
ss ss ss ss
PART 2: Nutrition Throughout the Life Cycle
ss ss ss ss ss ss
Chapter 10. Nutrition During Pregnancy and Lactation
ss ss ss ss ss ss
Chapter 11. Nutrition During Infancy, Childhood, and Adolescence
ss ss ss ss ss ss ss
Chapter 12. Nutrition for Adults: The Early, Middle, and Later Years
ss ss ss ss ss ss ss ss ss ss ss
PART 3: Community Nutrition and Health Care
ss ss ss ss ss ss ss
Chapter 13. Community Food Supply and Health
ss ss ss ss ss ss
Chapter 14. Food Habits and Cultural Patterns
ss ss ss ss ss ss ss
Chapter 15. Weight Management
ss ss ss ss
Chapter 16. Nutrition and Physical Fitness
ss ss ss ss ss
PART 4: Clinical Nutrition
ss ss ss
Chapter 17. Nutritional Care
ss ss ss
Chapter 18. Gastrointestinal and Accessory Organ Problems
ss ss ss ss ss ss
Chapter 19. Coronary Heart Disease and Hypertension
ss ss ss ss ss ss ss
Chapter 20. Diabetes Mellitus
ss ss ss ss
Chapter 21. Kidney Disease
ss ss ss
Chapter 22. Surgery and Nutritional Support
ss ss ss ss ss
sChapter 23. Nutritional Support in Cancer and
s ss ss ss ss ss ss
AIDS
ss
,Chapter 01: Food, Nutrition, and
ss ss ss ss
Nix: Williams' Basic Nutrition and Diet Therapy, 15th Edition
s ss ss ss ss ss ss ss
MULTIPLE CHOICE ss
1. Promoting a health care service that improves diabetes management for the elderly in
ss ss ss ss ss ss ss ss ss ss ss ss
ss a community would assist in which of the following?
p ss ss ss ss ss ss ss
a. Supporting the national health goals Healthy People 2020 ss ss ss ss ss ss ss
b. Reducing hunger in a subset of the United States population ss ss ss ss ss ss ss ss ss
c. Improving Medicare reimbursement claims ss ss ss
d. Providing access to primaryhealth care services ss ss ss s ss ss
ANS: s s A
Healthy People 2020 has a wide influence and is the focus of the nation’s main objective
ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss
to promote health and prevent disease.
ss p ss ss ss ss
DIF: Cognitive Level: Application REF: p. 2 ss ss s s ss
TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance ss ss s s ss ss ss ss
2. A patient requires a nutrition assessment. The most appropriate professional to perform
ss ss ss ss ss ss ss ss ss ss ss
the assessment is a
ss p ss ss
a. physician.
b. nurse.
c. public health nutritionist. ss ss
d. registered dietitian. ss
ANS: s s D
The registered dietitian is the nutrition expert registered with the Commission of Dietetic
ss ss ss ss ss ss ss ss ss ss ss ss
Registration (CDR), the certifying agency ofAcademy of Nutrition and Dietetics.
ss ss ss ss ss ss s ss ss ss ss
Registered dietitians are the only professionals who have met strict educational and
p ss ss ss ss ss ss ss ss ss ss
professional prerequisites and passed a national registration examination that properly
ss ss ss ss ss ss ss ss ss ss
prepares them to conduct a nutrition assessment.
ss ss ss ss ss ss ss
DIF: Cognitive Level: Application REF: p. ss ss ss
1TOP: Nursing Process: Assessment
ss ss ss
MSC: NCLEX: Safe and Effective Care Environment: Management of Care ss ss ss ss ss ss ss ss
3. The sum of all body processes inside living cells that sustain life and health is
ss ss ss ss ss ss ss ss ss ss ss ss ss ss
a. science.
b. digestion.
c. metabolism.
d. nutrition.
ANS: s s C
Metabolism is the sum of all chemical changes that take place in the body.
ss ss ss ss ss ss ss ss ss ss ss ss ss
Metabolism provides energy, builds tissue, and regulates metabolic processes in the
ss p ss ss ss ss ss ss ss ss ss
body.
ss
, DIF: Cognitive Level: Knowledge ss ss REF: p. 3 TOP: Nursing ss s s
Process: Planning MSC:
ss ss pp NCLEX: Physiological Integrity: ss ss
Physiological Adaptation
s s ss
4. The nutrients that provide the bodywith its primary source of fuel for energy are
ss ss ss ss ss s ss ss ss ss ss ss ss ss
a. vitamins.
b. minerals.
c. fiber.
d. carbohydrates.
ANS: s s D
Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out
ss ss ss ss ss ss ss ss ss ss ss ss
necessaryprocesses; fat is the secondary source of energy.
ss ss ss ss ss ss ss ss
DIF: Cognitive Level: Knowledge ss ss REF: p. 4 TOP: Nursing ss s s
Process: Planning MSC:
ss ss pp NCLEX: Physiological Integrity: ss ss
Physiological Adaptation
s s ss
5. Which of the following is the most accurate statement regarding the functions of protein?
ss ss ss ss ss ss ss ss ss ss ss ss ss
a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake.
ss ss ss ss ss ss ss ss ss ss ss ss ss
b. Proteins are a necessary nutrient to provide energy for the bodyin times of stress.
ss ss ss ss ss ss ss ss ss ss s ss ss ss
c. Proteins can be used as coenzyme factors during cell metabolism.
ss ss ss ss ss ss ss ss ss
d. Proteins are essential to building and repairing tissues within the body.
ss ss ss ss ss ss ss ss ss ss
ANS: s s D
The primary function of proteins is to provide amino acids, which are the building
ss ss ss ss ss ss ss ss ss ss ss ss ss
units necessary to building and repairing tissues within the body. This is a constant
ss ss ss ss ss ss ss ss ss ss ss ss ss ss
process that ensures adequate growth and maintenance of tissues for a strong
ss ss p ss ss ss ss ss ss ss ss ss
body.
ss
DIF: Cognitive Level: Comprehension REF: p. ss ss ss
4TOP: Nursing Process: Assessment
ss ss ss
MSC: NCLEX: Physiological Integrity: Physiological Adaptation ss ss ss ss
6. A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate
ss ss ss ss ss ss ss ss ss ss ss
requirements. The approximate number of kilocalories per day from fat that his diet
ss ss ss ss ss ss ss ss ss ss ss ss ss
shouldprovide iskcal/day.
ss p ss
a. 400 to 700 ss ss
b. 100 to 300 ss ss
c. 500 to 800 ss ss
d. 900 to 1200 ss ss
ANS: s s A
Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a
ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss
2000-kcal diet, 400 to 700 kcal should be provided.
ss ss ss ss ss ss ss ss ss
DIF: Cognitive Level: Application
s s REF: p. 4 TOP: Nursing Process: ss ss s s ss s s ss
Planning MSC:
ss NCLEX: Health Promotion and Maintenance
pp s s ss ss ss ss
7. The body’s main storage form of carbohydrate is
ss ss ss ss ss ss ss
a. glycogen.
b. glycerol.
