Test Bank For
Williams' Basic Nutrition & Diet Therapy 15th Edition
By Staci Nix Mcintosh
All Chapters |Verified Answers
,Table Of Contents
PART 1: Introduction To Basic Principles Of Nutrition Science ....................................................... 3
Chapter 01: Food, Nutrition, And Health .................................................................................... 3
Chapter 02: Carbohydrates ....................................................................................................... 17
Chapter 03: Fats ........................................................................................................................ 28
Chapter 04: Proteins ................................................................................................................. 39
Chapter 05: Digestion, Absorption, And Metabolism ............................................................... 52
Chapter 06: Energy Balance ...................................................................................................... 63
Chapter 07: Vitamins ................................................................................................................ 75
Chapter 08: Minerals................................................................................................................. 92
Chapter 09: Water And Electrolyte Balance ........................................................................... 106
PART 2: Nutrition Throughout The Life Cycle .............................................................................. 120
Chapter 10: Nutrition During Pregnancy And Lactation ......................................................... 120
Chapter 11: Nutrition During Infancy, Childhood, And Adolescence : ................................... 134
Chapter 12: Nutrition For Adults: The Early, Middle, And Later Years.................................... 148
PART 3: Community Nutrition And Health Care ......................................................................... 162
Chapter 13: Community Food Supply And Health .................................................................. 162
PART 4: Clinical Nutrition ............................................................................................................ 178
Chapter 14: Food Habits And Cultural Patterns ...................................................................... 178
Chapter 15: Weight Management .......................................................................................... 192
Chapter 16: Nutrition And Physical Fitness ............................................................................ 207
Chapter 17: Nutrition Care...................................................................................................... 222
Chapter 18: Gastrointestinal And Accessory Organ Problems :.............................................. 236
Chapter 19: Coronary Heart Disease And Hypertension ........................................................ 253
Chapter 20: Diabetes Mellitus ................................................................................................ 268
Chapter 21: Kidney Disease .................................................................................................... 282
Chapter 22: Surgery And Nutrition Support ........................................................................... 296
Chapter 23: Nutrition Support In Cancer And HIV .................................................................. 311
,PART 1: Introduction To Basic Principles Of Nutrition
Science
Chapter 01: Food, Nutrition, And Health
: Williams' Basic Nutrition And Diet Therapy, 15th Edition
1. Promoting A Health Care Service That Improves Diabetes Management For The Elderly In
A Community Would Assist In Which Of The Following?
A. Supporting The National Health Goals Healthy People 2020
B. Reducing Hunger In A Subset Of The United States Population
C. Improving Medicare Reimbursement Claims
D. Providing Access To Primary Health Care Services
SOLUTION: A
Healthy People 2020 Has A Wide Influence And Is The Focus Of The Nation’s Main Objective To
Promote Health And Prevent Disease.
2. A Patient Requires A Nutrition Assessment. The Most Appropriate Professional To
Perform The Assessment Is A
A. Physician.
B. Nurse.
C. Public Health Nutritionist.
D. Registered Dietitian.
SOLUTION: D
The Registered Dietitian Is The Nutrition Expert Registered With The Commission Of Dietetic
Registration (CDR), The Certifying Agency Of Academy Of Nutrition And Dietetics. Registered
Dietitisolutionare The Only Professionals Who Have Met Strict Educational And Professional
, Prerequisites And Passed A National Registration Examination That Properly Prepares Them To
Conduct A Nutrition Assessment.
3. The Sum Of All Body Processes Inside Living Cells That Sustain Life And Health Is
A. Science.
B. Digestion.
C. Metabolism.
D. Nutrition.
SOLUTION: C
Metabolism Is The Sum Of All Chemical Changes That Take Place In The Body. Metabolism
Provides Energy, Builds Tissue, And Regulates Metabolic Processes In The Body.
4. The Nutrients That Provide The Body With Its Primary Source Of Fuel For Energy Are
A. Vitamins.
B. Minerals.
C. Fiber.
D. Carbohydrates.
SOLUTION: D
Carbohydrates (E.G., Starches And Sugars) Are The Body’s Primary Fuel To Carry Out Necessary
Processes; Fat Is The Secondary Source Of Energy.
5. Which Of The Following Is The Most Accurate Statement Regarding The Functions Of
Protein?
A. Proteins Can Be A Primary Fuel Source Even If There Is Adequate Carbohydrate Intake.
B. Proteins Are A Necessary Nutrient To Provide Energy For The Body In Times Of Stress.
C. Proteins Can Be Used As Coenzyme Factors During Cell Metabolism.
Williams' Basic Nutrition & Diet Therapy 15th Edition
By Staci Nix Mcintosh
All Chapters |Verified Answers
,Table Of Contents
PART 1: Introduction To Basic Principles Of Nutrition Science ....................................................... 3
Chapter 01: Food, Nutrition, And Health .................................................................................... 3
Chapter 02: Carbohydrates ....................................................................................................... 17
Chapter 03: Fats ........................................................................................................................ 28
Chapter 04: Proteins ................................................................................................................. 39
Chapter 05: Digestion, Absorption, And Metabolism ............................................................... 52
Chapter 06: Energy Balance ...................................................................................................... 63
Chapter 07: Vitamins ................................................................................................................ 75
Chapter 08: Minerals................................................................................................................. 92
Chapter 09: Water And Electrolyte Balance ........................................................................... 106
PART 2: Nutrition Throughout The Life Cycle .............................................................................. 120
Chapter 10: Nutrition During Pregnancy And Lactation ......................................................... 120
Chapter 11: Nutrition During Infancy, Childhood, And Adolescence : ................................... 134
Chapter 12: Nutrition For Adults: The Early, Middle, And Later Years.................................... 148
PART 3: Community Nutrition And Health Care ......................................................................... 162
Chapter 13: Community Food Supply And Health .................................................................. 162
PART 4: Clinical Nutrition ............................................................................................................ 178
Chapter 14: Food Habits And Cultural Patterns ...................................................................... 178
Chapter 15: Weight Management .......................................................................................... 192
Chapter 16: Nutrition And Physical Fitness ............................................................................ 207
Chapter 17: Nutrition Care...................................................................................................... 222
Chapter 18: Gastrointestinal And Accessory Organ Problems :.............................................. 236
Chapter 19: Coronary Heart Disease And Hypertension ........................................................ 253
Chapter 20: Diabetes Mellitus ................................................................................................ 268
Chapter 21: Kidney Disease .................................................................................................... 282
Chapter 22: Surgery And Nutrition Support ........................................................................... 296
Chapter 23: Nutrition Support In Cancer And HIV .................................................................. 311
,PART 1: Introduction To Basic Principles Of Nutrition
Science
Chapter 01: Food, Nutrition, And Health
: Williams' Basic Nutrition And Diet Therapy, 15th Edition
1. Promoting A Health Care Service That Improves Diabetes Management For The Elderly In
A Community Would Assist In Which Of The Following?
A. Supporting The National Health Goals Healthy People 2020
B. Reducing Hunger In A Subset Of The United States Population
C. Improving Medicare Reimbursement Claims
D. Providing Access To Primary Health Care Services
SOLUTION: A
Healthy People 2020 Has A Wide Influence And Is The Focus Of The Nation’s Main Objective To
Promote Health And Prevent Disease.
2. A Patient Requires A Nutrition Assessment. The Most Appropriate Professional To
Perform The Assessment Is A
A. Physician.
B. Nurse.
C. Public Health Nutritionist.
D. Registered Dietitian.
SOLUTION: D
The Registered Dietitian Is The Nutrition Expert Registered With The Commission Of Dietetic
Registration (CDR), The Certifying Agency Of Academy Of Nutrition And Dietetics. Registered
Dietitisolutionare The Only Professionals Who Have Met Strict Educational And Professional
, Prerequisites And Passed A National Registration Examination That Properly Prepares Them To
Conduct A Nutrition Assessment.
3. The Sum Of All Body Processes Inside Living Cells That Sustain Life And Health Is
A. Science.
B. Digestion.
C. Metabolism.
D. Nutrition.
SOLUTION: C
Metabolism Is The Sum Of All Chemical Changes That Take Place In The Body. Metabolism
Provides Energy, Builds Tissue, And Regulates Metabolic Processes In The Body.
4. The Nutrients That Provide The Body With Its Primary Source Of Fuel For Energy Are
A. Vitamins.
B. Minerals.
C. Fiber.
D. Carbohydrates.
SOLUTION: D
Carbohydrates (E.G., Starches And Sugars) Are The Body’s Primary Fuel To Carry Out Necessary
Processes; Fat Is The Secondary Source Of Energy.
5. Which Of The Following Is The Most Accurate Statement Regarding The Functions Of
Protein?
A. Proteins Can Be A Primary Fuel Source Even If There Is Adequate Carbohydrate Intake.
B. Proteins Are A Necessary Nutrient To Provide Energy For The Body In Times Of Stress.
C. Proteins Can Be Used As Coenzyme Factors During Cell Metabolism.
