Test Bank For Williams' Essentials of Nutrition
f f f f f f
and Diet Therapy,
f f f f
13th Edition Schlenker & Gilbert
f f f f f
Chapter 1 - 25 f f f
,TABLE OF CONTENT f f
PART f1: fINTRODUCTION fTO fHUMAN fNUTRITION
1. Nutrition fand fHealth
2. Digestion, fAbsorption, fand fMetabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals fand fWater
8. Energy fBalance
PART f2: f COMMUNITY fNUTRITION fAND fTHE fLIFE fCYCLE
9. Food fSelection fand fFood fSafety
10. CommunityfNutrition: fPromoting fHealthy fEating
11. Nutrition fDuring fPregnancy fand fLactation
12. Nutrition ffor fNormal fGrowth fand fDevelopment
13. Nutrition ffor fAdults: fEarly, fMiddle, fand fLater fYears
,14. Nutrition fand fPhysical f Fitness
15. The fComplexity fof fObesity: fBeyond fEnergy fBalance
PART f3: fINTRODUCTION fTO fCLINICAL fNUTRITION
16. Nutrition fAssessment fand fNutrition fTherapy fin fPatient fCare
17. Metabolic fStress
18. Drug-Nutrient fInteractions
19. Nutrition fSupport: fEnteral fand fParenteral fNutrition
20. Gastrointestinal fDiseases
21. Diseases fof fthe fHeart, fBlood fVessels, fand fLungs
22. Diabetes fMellitus
23. Renal fDisease
24. Acquired fImmunodeficiency fSyndrome f(AIDS)
25. Cancer
, Chapter f01: fNutrition fand fHealth
Schlenker f& f Gilbert: f Williams’ fEssentials f of f Nutrition f and f Diet fTherapy, f 13th f Edition
MULTIPLE fCHOICE
1. The fmajor ffocus fof fnutritional frecommendations fin fthis fcentury fhas fshifted fto:
a. prevention fand fcontrol fof fchronic fdiseases.
b. improved fsanitation fand fpublic fhealth.
c. prevention fand fcontrol fof finfectious fdiseases.
d. development fof fhealthful ffoods fusing ffood ftechnology.
ANSWER: f A DIF: Easy REF: fp. f2
MSC: f Type fof fQuestion: fKnowledge
2. A fphysical fscience fthat fcontributes fto funderstanding fhow fnutrition frelates fto fhealth fand fwell-
being fis:
f
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: f B DIF: Easy REF: fp. f6
MSC: f Type fof fQuestion: fKnowledge
3. The fbody fof fscientific fknowledge frelated fto fnutritional frequirements fof fhuman
growth, fmaintenance, factivity, fand freproduction fis fknown fas:
f
a. physiology.
b. nutrition fscience.
c. biochemistry.
d. dietetics.
ANSWER: f B DIF: Easy REF: fp. f7
MSC: f Type fof fQuestion: fKnowledge
4. The fprofessional fprimarily fresponsible ffor fapplication fof fnutrition fscience fin fclinical fpractice
settings fis fthe:
f
a. nurse.
b. physician.
c. public fhealth fnutritionist.
d. registered fdietitian.
ANSWER: f D DIF: Easy REF: fp. f7
MSC: f Type fof fQuestion: fKnowledge
5. The fprimary fresponsibility ffor fnutrition fcare fof fpeople fin fthe fcommunity fbelongs fto fthe:
a. community fphysician.
b. public fhealth fnurse.
c. public fhealth fnutritionist.
d. registered fdietitian.
ANSWER: f C DIF: Easy REF: fp. f7
f f f f f f
and Diet Therapy,
f f f f
13th Edition Schlenker & Gilbert
f f f f f
Chapter 1 - 25 f f f
,TABLE OF CONTENT f f
PART f1: fINTRODUCTION fTO fHUMAN fNUTRITION
1. Nutrition fand fHealth
2. Digestion, fAbsorption, fand fMetabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals fand fWater
8. Energy fBalance
PART f2: f COMMUNITY fNUTRITION fAND fTHE fLIFE fCYCLE
9. Food fSelection fand fFood fSafety
10. CommunityfNutrition: fPromoting fHealthy fEating
11. Nutrition fDuring fPregnancy fand fLactation
12. Nutrition ffor fNormal fGrowth fand fDevelopment
13. Nutrition ffor fAdults: fEarly, fMiddle, fand fLater fYears
,14. Nutrition fand fPhysical f Fitness
15. The fComplexity fof fObesity: fBeyond fEnergy fBalance
PART f3: fINTRODUCTION fTO fCLINICAL fNUTRITION
16. Nutrition fAssessment fand fNutrition fTherapy fin fPatient fCare
17. Metabolic fStress
18. Drug-Nutrient fInteractions
19. Nutrition fSupport: fEnteral fand fParenteral fNutrition
20. Gastrointestinal fDiseases
21. Diseases fof fthe fHeart, fBlood fVessels, fand fLungs
22. Diabetes fMellitus
23. Renal fDisease
24. Acquired fImmunodeficiency fSyndrome f(AIDS)
25. Cancer
, Chapter f01: fNutrition fand fHealth
Schlenker f& f Gilbert: f Williams’ fEssentials f of f Nutrition f and f Diet fTherapy, f 13th f Edition
MULTIPLE fCHOICE
1. The fmajor ffocus fof fnutritional frecommendations fin fthis fcentury fhas fshifted fto:
a. prevention fand fcontrol fof fchronic fdiseases.
b. improved fsanitation fand fpublic fhealth.
c. prevention fand fcontrol fof finfectious fdiseases.
d. development fof fhealthful ffoods fusing ffood ftechnology.
ANSWER: f A DIF: Easy REF: fp. f2
MSC: f Type fof fQuestion: fKnowledge
2. A fphysical fscience fthat fcontributes fto funderstanding fhow fnutrition frelates fto fhealth fand fwell-
being fis:
f
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: f B DIF: Easy REF: fp. f6
MSC: f Type fof fQuestion: fKnowledge
3. The fbody fof fscientific fknowledge frelated fto fnutritional frequirements fof fhuman
growth, fmaintenance, factivity, fand freproduction fis fknown fas:
f
a. physiology.
b. nutrition fscience.
c. biochemistry.
d. dietetics.
ANSWER: f B DIF: Easy REF: fp. f7
MSC: f Type fof fQuestion: fKnowledge
4. The fprofessional fprimarily fresponsible ffor fapplication fof fnutrition fscience fin fclinical fpractice
settings fis fthe:
f
a. nurse.
b. physician.
c. public fhealth fnutritionist.
d. registered fdietitian.
ANSWER: f D DIF: Easy REF: fp. f7
MSC: f Type fof fQuestion: fKnowledge
5. The fprimary fresponsibility ffor fnutrition fcare fof fpeople fin fthe fcommunity fbelongs fto fthe:
a. community fphysician.
b. public fhealth fnurse.
c. public fhealth fnutritionist.
d. registered fdietitian.
ANSWER: f C DIF: Easy REF: fp. f7
