Test Bank for Williams' Essentials of Nutrition and Diet Therapy, 13th Edition

Test Bank For Williams' Essentials of Nutrition
x x x x x x




x and Diet Therapy,
x x x




13th Edition Schlenker & Gilbert
x x x x x




Chapter 1 - 25 xfx xfx xfx

,TABLEOFCONTENT x x




PART 1: INTRODUCTION TO HUMAN NUTRITION
x x x x x




1. Nutrition and Health x x




2. Digestion, Absorption, and Metabolism
x x x




3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water x x




8. Energy Balance
x




PART 2:x COMMUNITY NUTRITION AND THE LIFE CYCLE x x x x x




9. Food Selection and Food Safety
x x x x




10. CommunityNutrition: Promoting Healthy Eating x x x




11. Nutrition During Pregnancy and Lactation
x x x x




12. Nutrition for Normal Growth and Development
x x x x x




13. Nutrition for Adults: Early, Middle, and Later Years
x x x x x x x

,14. Nutrition and Physical x x x Fitness

15. The Complexityof Obesity: Beyond Energy Balance
x x x x x




PART 3: INTRODUCTION TO CLINICAL NUTRITION
x x x x x




16. Nutrition Assessment and Nutrition Therapyin Patient Care
x x x x x x




17. Metabolic Stress x




18. Drug-Nutrient Interactions x




19. Nutrition Support: Enteral and Parenteral Nutrition
x x x x x




20. Gastrointestinal Diseases x




21. Diseases of the Heart, Blood Vessels, and Lungs
x x x x x x x




22. Diabetes Mellitus x




23. Renal Disease
x




24. Acquired ImmunodeficiencySyndrome (AIDS)
x x x




25. Cancer

, Chapter 01: Nutrition and Health
x x x x



Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
x x x x x x x x x x




xEdition


MULTIPLE CHOICE x




1. The major focus of nutritional recommendations in this centuryhas shifted to:
x x x x x x x x x x x



a. prevention and control of chronic diseases. x x x x x



b. improved sanitation and public health. x x x x



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



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




ANSWER: A DIF: Easy REF: x p. 2x



MSC: Type of Question: Knowledge x x x




2. A physical science that contributes to understanding how nutrition relates to health and
x x x x x x x x x x x x



xwell- being is: x x



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



MSC: Type of Question: Knowledge x x x




3. The bodyof scientific knowledge related to nutritional requirements of human
x x x x x x x x x x



xgrowth, maintenance, activity, and reproduction is known as:
x x x x x x x



a. physiology.
b. nutrition science. x



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



MSC: Type of Question: Knowledge x x x




4. The professional primarily responsible for application of nutrition science in clinical
x x x x x x x x x x



xpractice settings is the: x x x



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



d. registered dietitian. x




ANSWER: D DIF: Easy REF: x p. 7x



MSC: Type of Question: Knowledge x x x




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



a. communityphysician. x



b. public health nurse. x x



c. public health nutritionist. x x



d. registered dietitian. x




ANSWER: C DIF: Easy REF: x p. 7x