Test Bank - Williams' Basic Nutrition & Diet
Therapy 16th Edition by Staci Nix McIntosh,
(All Chapters Included 1-23)
,Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition Test
Table of Contents:
PART 1: Introduction to Basic Principles of Nutrition Science
Chapter 1. Food, Nutrition, and Health
Chapter 2. Carbohydrates
Chapter 3. Fats
Chapter 4. Proteins
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Chapter 5. Digestion, Absorption, and Metabolism
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4ry Chapter 6. Energy Balance
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Chapter 7. Vitamins
4ry 4ry
Chapter 8. Minerals
4ry 4ry
4ry Chapter 9. Water 4ry 4ry
Balance
4ry
PART 2: Nutrition Throughout the Life Cycle
4ry 4ry 4ry 4ry 4ry 4ry
Chapter 10. Nutrition During Pregnancy and Lactation
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Chapter 11. Nutrition During Infancy, Childhood, and
4ry 4ry 4ry 4ry 4ry 4ry
4ry Adolescence Chapter 12. Nutrition for Adults: The Early,
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Middle, and Later Years PART 3: Community Nutrition and
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
4ry Health Care
4ry
Chapter 13. Community Food Supply and
4ry 4ry 4ry 4ry 4ry
Health Chapter 14. Food Habits and
4ry 4ry 4ry 4ry 4ry 4ry
4ry Cultural Patterns Chapter 15. Weight
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4ry Management
Chapter 16. Nutrition and Physical
4ry 4ry 4ry 4ry
Fitness PART 4: Clinical Nutrition
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Chapter 17. Nutritional Care
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Chapter 18. Gastrointestinal and Accessory Organ Problems
4ry 4ry 4ry 4ry 4ry 4ry
4ry Chapter 19. Coronary Heart Disease and Hypertension
4ry 4ry 4ry 4ry 4ry 4ry
4ry Chapter 20. Diabetes Mellitus
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Chapter 21. Kidney Disease
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,Chapter 22. Surgery and Nutritional Support
4ry 4ry 4ry 4ry 4ry
4ry Chapter 23. Nutritional Support in Cancer and
4ry 4ry 4ry 4ry 4ry 4ry
AIDS
4ry
, Chapter 01: Food, Nutrition, and Health
4ry 4ry 4ry 4ry 4ry
Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
MULTIPLE 4ry CHOICE
1. Promoting a health care service that improves diabetes management
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for the elderly in acommunity would assist in which of the
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following?
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a. Supporting the national health goals Healthy People 2020 4ry 4ry 4ry 4ry 4ry 4ry 4ry
b. Reducing hunger in a subset of the United States population
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c. Improving Medicare reimbursement claims 4ry 4ry 4ry
d. Providing access to primary health care services 4ry 4ry 4ry 4ry 4ry 4ry
ANS: A 4ry
Healthy People 2020 has a wide influence and is the focus of the nation’s
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
main objective topromote health and prevent disease.
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DIF: Cognitive Level: Application REF: p. 2 4ry 4ry 4ry 4ry
TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance
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2. Apatient requires a nutrition assessment. The most appropriate
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professional to perform theassessment is a
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a. physician.
b. nurse.
c. public health nutritionist. 4ry 4ry
d. registered dietitian. 4ry
ANS: D 4ry
The registered dietitian is the nutrition expert registered with the
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
Commission of Dietetic Registration (CDR), the certifying agency of
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
Academy of Nutrition and Dietetics. Registereddietitians are the only
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professionals who have met strict educational and professional
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prerequisites and passed a national registration examination that
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
properly prepares them to conduct a nutrition assessment.
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
DIF: Cognitive Level: Application REF: p. 4ry 4ry 4ry
1 TOP: Nursing Process: Assessment
4ry 4ry 4 r y 4ry 4ry
MSC: NCLEX: Safe and Effective Care Environment: Management of Care
4 r y 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
Therapy 16th Edition by Staci Nix McIntosh,
(All Chapters Included 1-23)
,Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition Test
Table of Contents:
PART 1: Introduction to Basic Principles of Nutrition Science
Chapter 1. Food, Nutrition, and Health
Chapter 2. Carbohydrates
Chapter 3. Fats
Chapter 4. Proteins
4ry 4ry
Chapter 5. Digestion, Absorption, and Metabolism
4ry 4ry 4ry 4ry 4ry
4ry Chapter 6. Energy Balance
4ry 4ry 4ry
Chapter 7. Vitamins
4ry 4ry
Chapter 8. Minerals
4ry 4ry
4ry Chapter 9. Water 4ry 4ry
Balance
4ry
PART 2: Nutrition Throughout the Life Cycle
4ry 4ry 4ry 4ry 4ry 4ry
Chapter 10. Nutrition During Pregnancy and Lactation
4ry 4ry 4ry 4ry 4ry 4ry
Chapter 11. Nutrition During Infancy, Childhood, and
4ry 4ry 4ry 4ry 4ry 4ry
4ry Adolescence Chapter 12. Nutrition for Adults: The Early,
4ry 4ry 4ry 4ry 4ry 4ry 4ry
Middle, and Later Years PART 3: Community Nutrition and
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
4ry Health Care
4ry
Chapter 13. Community Food Supply and
4ry 4ry 4ry 4ry 4ry
Health Chapter 14. Food Habits and
4ry 4ry 4ry 4ry 4ry 4ry
4ry Cultural Patterns Chapter 15. Weight
4ry 4ry 4ry 4ry
4ry Management
Chapter 16. Nutrition and Physical
4ry 4ry 4ry 4ry
Fitness PART 4: Clinical Nutrition
4ry 4ry 4ry 4ry 4ry
Chapter 17. Nutritional Care
4ry 4ry 4ry
Chapter 18. Gastrointestinal and Accessory Organ Problems
4ry 4ry 4ry 4ry 4ry 4ry
4ry Chapter 19. Coronary Heart Disease and Hypertension
4ry 4ry 4ry 4ry 4ry 4ry
4ry Chapter 20. Diabetes Mellitus
4ry 4ry 4ry
Chapter 21. Kidney Disease
4ry 4ry 4ry
,Chapter 22. Surgery and Nutritional Support
4ry 4ry 4ry 4ry 4ry
4ry Chapter 23. Nutritional Support in Cancer and
4ry 4ry 4ry 4ry 4ry 4ry
AIDS
4ry
, Chapter 01: Food, Nutrition, and Health
4ry 4ry 4ry 4ry 4ry
Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
MULTIPLE 4ry CHOICE
1. Promoting a health care service that improves diabetes management
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
for the elderly in acommunity would assist in which of the
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
following?
4ry
a. Supporting the national health goals Healthy People 2020 4ry 4ry 4ry 4ry 4ry 4ry 4ry
b. Reducing hunger in a subset of the United States population
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
c. Improving Medicare reimbursement claims 4ry 4ry 4ry
d. Providing access to primary health care services 4ry 4ry 4ry 4ry 4ry 4ry
ANS: A 4ry
Healthy People 2020 has a wide influence and is the focus of the nation’s
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
main objective topromote health and prevent disease.
4ry 4ry 4ry 4ry 4ry 4ry 4ry
DIF: Cognitive Level: Application REF: p. 2 4ry 4ry 4ry 4ry
TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance
4 r y 4ry 4ry 4 r y 4ry 4ry 4ry 4ry
2. Apatient requires a nutrition assessment. The most appropriate
4ry 4ry 4ry 4ry 4ry 4ry 4ry
professional to perform theassessment is a
4ry 4ry 4ry 4ry 4ry 4ry
a. physician.
b. nurse.
c. public health nutritionist. 4ry 4ry
d. registered dietitian. 4ry
ANS: D 4ry
The registered dietitian is the nutrition expert registered with the
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
Commission of Dietetic Registration (CDR), the certifying agency of
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
Academy of Nutrition and Dietetics. Registereddietitians are the only
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
professionals who have met strict educational and professional
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
prerequisites and passed a national registration examination that
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
properly prepares them to conduct a nutrition assessment.
4ry 4ry 4ry 4ry 4ry 4ry 4ry 4ry
DIF: Cognitive Level: Application REF: p. 4ry 4ry 4ry
1 TOP: Nursing Process: Assessment
4ry 4ry 4 r y 4ry 4ry
MSC: NCLEX: Safe and Effective Care Environment: Management of Care
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