Williams essentials of nutrition and diet therapy 12th edition test bank Question And Answers

Test bank for williams' essentials of nutrition
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M mmand diet therapy,
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13th edition schlenker & gilbert
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Chapter 1 - 25 m mm m mm m mm

,TABLE of content m mm mmm




PART 1: introduction to human nutrition
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1. Nutrition and health m mm m mm




2. Digestion, absorption, and metabolism
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3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and water m mm m mm




8. Energy balance
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PART 2:m mm m m m community nutrition and the life cycle m mm m mm m mm m mm m mm




9. Food selection and food safety
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10. Community nutrition: promoting healthy eating
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11. Nutrition during pregnancy and lactation
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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 mmm mmm m mm fitness

15. The complexity of 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 m mm




18. Drug-Nutrient interactions m mm




19. Nutrition support: enteral and parenteral nutrition
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20. Gastrointestinal diseases mmm




21. Diseases of the heart, blood vessels, and lungs
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22. Diabetes mellitus m mm




23. Renal disease
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24. Acquired immunodeficiency syndrome (AIDS)
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25. Cancer

, Chapter 01: nutrition and health
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Schlenker & gilbert: williams’ essentials
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medition
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MULTIPLE choice m mm




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




b. Improved sanitation and public health. m mm m mm m mm m mm




c. Prevention and control of infectious diseases. m mm m mm m mm m mm m mm




d. Development of healthful foods using food technology. m mm m mm m mm mmm m mm m mm




ANSWER: a DIF: m m m Easy REF: p. 2 m mm M mm




MSC: type of question: knowledge m m m m mm m mm m mm




2. A physical science that contributes to understanding how nutrition relates to health and
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well- being is:
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a. Anatomy.
b. Biochemistry.
c. Physics.
d. Pharmacology.
ANSWER: b DIF: m m m Easy REF: p. 6 m mm M mm




MSC: type of question: knowledge m m m m mm m mm m mm




3. The body of scientific knowledge related to nutritional requirements of human
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mm growth, maintenance, activity, and reproduction is known as:
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a. Physiology.
b. Nutrition science. m mm




c. Biochemistry.
d. Dietetics.
ANSWER: b DIF: m m m Easy REF: p. 7 m mm M mm




MSC: type of question: knowledge m m m m mm m mm m mm




4. The professional primarily responsible for application of nutrition science in clinical
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practice settings is the:
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a. Nurse.
b. Physician.
c. Public health nutritionist. m mm m mm




d. Registered dietitian. mmm




ANSWER: d DIF: m m m Easy REF: p. 7 m mm M mm




MSC: type of question: knowledge m m m m mm m mm m mm




5. The primary responsibility for nutrition care of people in the community belongs to
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the:
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a. Community physician. mmm




b. Public health nurse. m mm m mm




c. Public health nutritionist. m mm m mm




d. Registered dietitian. mmm




ANSWER: m m m c DIF: Easy REF: p. 7 m mm M mm