WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1. Which statement best defines nutrition as used in nursing
practice?
A. The study of calories only
B. The study of essential nutrients and their actions,
interaction, and balance in relation to health and disease
C. A list of foods a patient should avoid
D. Administration of vitamin supplements
Correct: B
Rationale: Nutrition encompasses essential nutrients, how the
body uses them, and their roles in health and disease — the
definition nurses must apply in assessment and education.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
, 2. Which of the following is an essential nutrient?
A. Cholesterol synthesized by the liver
B. Vitamin C (when not synthesized by the body)
C. A noncaloric artificial sweetener
D. Fiber produced by intestinal bacteria
Correct: B
Rationale: Essential nutrients must be obtained from the diet
because the body cannot make them in sufficient amounts
(e.g., vitamin C).
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
3. A nurse conducting a nutrition screening should include
which four basic components of a nutrition assessment?
A. Medication list, exercise plan, sleep pattern, family
history
B. Anthropometric, biochemical, clinical, and dietary data
C. Food preferences, cooking skills, grocery budget, home
address
D. Height, favorite foods, blood type, immunization status
Correct: B
Rationale: Standard nutrition assessment domains are
anthropometric (body measurements), biochemical (labs),
clinical (physical signs), and dietary (intake history).
,Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
4. Which nursing action best demonstrates primary
prevention in nutrition?
A. Teaching schoolchildren healthy food choices before
disease develops
B. Assessing current serum albumin in a hospitalized
patient
C. Calculating a patient’s caloric needs during recovery
D. Adjusting tube feeding composition for malnourished
patients
Correct: A
Rationale: Primary prevention aims to prevent disease before it
starts (health promotion/education), such as teaching healthy
eating to children.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
5. Which national nutrition problem is described as a major
current challenge for health professionals?
A. Universal deficiency of vitamin K
B. Rising prevalence of overweight and obesity and
associated chronic disease
C. Complete elimination of foodborne illness in developed
, countries
D. Lack of any nutrition guidance for populations
Correct: B
Rationale: The chapter highlights overweight/obesity and
related chronic diseases as key public health nutrition
challenges requiring health-professional intervention.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
6. Which description best fits the role of nutrition policy in
public health?
A. Individual dieting plans made by nurses at bedside
B. Government and organizational actions that shape food
availability, safety, and population nutrition status
C. A list of foods a patient is allergic to
D. Instructions for how to cook a recipe
Correct: B
Rationale: Nutrition policy refers to programs and laws that
influence what foods are available and how nutrition-related
health problems are addressed at the population level.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
7. When discussing food selection guides with patients,
which principle is most important for nurses to emphasize?
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1. Which statement best defines nutrition as used in nursing
practice?
A. The study of calories only
B. The study of essential nutrients and their actions,
interaction, and balance in relation to health and disease
C. A list of foods a patient should avoid
D. Administration of vitamin supplements
Correct: B
Rationale: Nutrition encompasses essential nutrients, how the
body uses them, and their roles in health and disease — the
definition nurses must apply in assessment and education.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
, 2. Which of the following is an essential nutrient?
A. Cholesterol synthesized by the liver
B. Vitamin C (when not synthesized by the body)
C. A noncaloric artificial sweetener
D. Fiber produced by intestinal bacteria
Correct: B
Rationale: Essential nutrients must be obtained from the diet
because the body cannot make them in sufficient amounts
(e.g., vitamin C).
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
3. A nurse conducting a nutrition screening should include
which four basic components of a nutrition assessment?
A. Medication list, exercise plan, sleep pattern, family
history
B. Anthropometric, biochemical, clinical, and dietary data
C. Food preferences, cooking skills, grocery budget, home
address
D. Height, favorite foods, blood type, immunization status
Correct: B
Rationale: Standard nutrition assessment domains are
anthropometric (body measurements), biochemical (labs),
clinical (physical signs), and dietary (intake history).
,Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
4. Which nursing action best demonstrates primary
prevention in nutrition?
A. Teaching schoolchildren healthy food choices before
disease develops
B. Assessing current serum albumin in a hospitalized
patient
C. Calculating a patient’s caloric needs during recovery
D. Adjusting tube feeding composition for malnourished
patients
Correct: A
Rationale: Primary prevention aims to prevent disease before it
starts (health promotion/education), such as teaching healthy
eating to children.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
5. Which national nutrition problem is described as a major
current challenge for health professionals?
A. Universal deficiency of vitamin K
B. Rising prevalence of overweight and obesity and
associated chronic disease
C. Complete elimination of foodborne illness in developed
, countries
D. Lack of any nutrition guidance for populations
Correct: B
Rationale: The chapter highlights overweight/obesity and
related chronic diseases as key public health nutrition
challenges requiring health-professional intervention.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
6. Which description best fits the role of nutrition policy in
public health?
A. Individual dieting plans made by nurses at bedside
B. Government and organizational actions that shape food
availability, safety, and population nutrition status
C. A list of foods a patient is allergic to
D. Instructions for how to cook a recipe
Correct: B
Rationale: Nutrition policy refers to programs and laws that
influence what foods are available and how nutrition-related
health problems are addressed at the population level.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
7. When discussing food selection guides with patients,
which principle is most important for nurses to emphasize?
