WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1. Nutrition is best defined as:
A. The single process of converting food into energy.
B. The science of how the body uses nutrients from food.
C. A set of rules for weight loss.
D. The study of food safety only.
Rationale: Nutrition is the science that examines how food and
its components are ingested, digested, absorbed, transported,
utilized, and excreted by the body.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
, 2. Which phrase best describes a “nutrient” in the context of
health?
A. Any compound that provides flavor to food.
B. A chemical in food required for growth, maintenance,
and repair.
C. Only vitamins and minerals.
D. A substance used exclusively for energy.
Rationale: Nutrients are chemical constituents of food needed
for growth, maintenance, and repair; they include
macronutrients and micronutrients.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
3. Which is an example of primary prevention in nutrition and
health promotion?
A. Screening for malnutrition in hospitalized patients.
B. Counseling on balanced diet to prevent chronic disease.
C. Prescribing enteral feeding for severe malnutrition.
D. Measuring serum albumin to monitor nutrition.
Rationale: Primary prevention aims to prevent disease before it
occurs; counseling on healthy eating to prevent chronic disease
is preventive.
,Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
4. The Dietary Guidelines for Americans and MyPlate are
examples of:
A. Clinical diagnostic tools.
B. National food selection guides for the public.
C. Biochemical assessment methods.
D. Hospital diet orders.
Rationale: Nutrition guides such as the Dietary Guidelines and
MyPlate translate evidence into food selection advice for the
general population.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
5. Which assessment method is best described as a detailed
account of all foods and beverages consumed in the past
24 hours?
A. Food frequency questionnaire.
B. 24-hour dietary recall.
C. Direct observation only.
D. Anthropometry.
Rationale: The 24-hour recall asks the client to report
everything eaten and drunk in the prior 24 hours and is a
common dietary assessment tool.
, Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
6. Which anthropometric measure is most commonly used to
screen for overweight and obesity in adults?
A. Mid-upper arm circumference.
B. Body mass index (BMI).
C. Serum prealbumin.
D. Skinfold thickness only.
Rationale: BMI (weight in kg ÷ height in m²) is the standard
screening tool for overweight/obesity in adults.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
7. Which statement about the U.S. food supply and safety is
consistent with the chapter?
A. Foodborne illness is negligible and not a public health
concern.
B. A safe, healthy food supply requires attention to
production, processing, and consumer handling.
C. Food safety is solely the consumer’s responsibility.
D. Refrigeration has no impact on food safety.
Rationale: Ensuring food safety is a shared responsibility across
production, processing, retail, and consumer handling to
prevent foodborne illness.
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1. Nutrition is best defined as:
A. The single process of converting food into energy.
B. The science of how the body uses nutrients from food.
C. A set of rules for weight loss.
D. The study of food safety only.
Rationale: Nutrition is the science that examines how food and
its components are ingested, digested, absorbed, transported,
utilized, and excreted by the body.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
, 2. Which phrase best describes a “nutrient” in the context of
health?
A. Any compound that provides flavor to food.
B. A chemical in food required for growth, maintenance,
and repair.
C. Only vitamins and minerals.
D. A substance used exclusively for energy.
Rationale: Nutrients are chemical constituents of food needed
for growth, maintenance, and repair; they include
macronutrients and micronutrients.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
3. Which is an example of primary prevention in nutrition and
health promotion?
A. Screening for malnutrition in hospitalized patients.
B. Counseling on balanced diet to prevent chronic disease.
C. Prescribing enteral feeding for severe malnutrition.
D. Measuring serum albumin to monitor nutrition.
Rationale: Primary prevention aims to prevent disease before it
occurs; counseling on healthy eating to prevent chronic disease
is preventive.
,Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
4. The Dietary Guidelines for Americans and MyPlate are
examples of:
A. Clinical diagnostic tools.
B. National food selection guides for the public.
C. Biochemical assessment methods.
D. Hospital diet orders.
Rationale: Nutrition guides such as the Dietary Guidelines and
MyPlate translate evidence into food selection advice for the
general population.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
5. Which assessment method is best described as a detailed
account of all foods and beverages consumed in the past
24 hours?
A. Food frequency questionnaire.
B. 24-hour dietary recall.
C. Direct observation only.
D. Anthropometry.
Rationale: The 24-hour recall asks the client to report
everything eaten and drunk in the prior 24 hours and is a
common dietary assessment tool.
, Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
6. Which anthropometric measure is most commonly used to
screen for overweight and obesity in adults?
A. Mid-upper arm circumference.
B. Body mass index (BMI).
C. Serum prealbumin.
D. Skinfold thickness only.
Rationale: BMI (weight in kg ÷ height in m²) is the standard
screening tool for overweight/obesity in adults.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
7. Which statement about the U.S. food supply and safety is
consistent with the chapter?
A. Foodborne illness is negligible and not a public health
concern.
B. A safe, healthy food supply requires attention to
production, processing, and consumer handling.
C. Food safety is solely the consumer’s responsibility.
D. Refrigeration has no impact on food safety.
Rationale: Ensuring food safety is a shared responsibility across
production, processing, retail, and consumer handling to
prevent foodborne illness.
