WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which statement best defines the field of nutrition as
presented in Chapter 1?
A. The study of food production only.
B. The study of nutrients and their actions in the body.
C. The study of pharmaceuticals that alter appetite.
D. The study of exercise without relation to food.
Correct answer: B
Rationale: Nutrition is the science of nutrients and how
the body uses them for growth, maintenance, and health.
2. Chapter 1 lists a major shift in the focus of public nutrition
efforts in recent decades. Which is that shift?
A. From prevention of chronic disease to infectious disease
control.
B. From food technology development to sanitation.
, C. From treating deficiency disease to preventing chronic
disease.
D. From community programs to individual medicine only.
Correct answer: C
Rationale: The chapter emphasizes that health efforts have
shifted from preventing deficiency diseases to preventing
and controlling chronic diseases.
3. Which of the following is considered a macronutrient
according to Chapter 1?
A. Vitamin C
B. Iron
C. Protein
D. Vitamin D
Correct answer: C
Rationale: Macronutrients (carbohydrate, protein, fat)
provide energy and are needed in larger amounts; vitamins
and minerals are micronutrients.
4. The chapter describes the “ABCD” approach to nutrition
assessment. Which item is an example of the “B”
(biochemical) component?
A. Body mass index (BMI)
B. Serum albumin level
C. Food frequency questionnaire
D. Nutrition-focused physical exam
Correct answer: B
Rationale: Biochemical assessment uses laboratory
, measures (e.g., serum proteins) to evaluate nutritional
status.
5. For bedside screening of central (abdominal) adiposity and
related risk, the chapter identifies the most useful simple
measure as:
A. Body mass index (BMI) alone
B. Waist circumference
C. Triceps skinfold thickness
D. Serum cholesterol level
Correct answer: B
Rationale: Waist circumference more directly assesses
central adiposity and associated metabolic risk than BMI.
6. Which concept describes foods that provide more vitamins
and minerals relative to their calorie content, per Chapter
1?
A. Energy-dense foods
B. Empty-calorie foods
C. Nutrient-dense foods
D. Processed foods
Correct answer: C
Rationale: Nutrient-dense foods supply a high level of
nutrients for relatively few calories and are recommended
for healthy choices.
7. According to the chapter, which single practice is most
effective in preventing many foodborne illnesses in food
preparation?
, A. Adding salt to preserve foods
B. Proper cooking to recommended internal temperatures
C. Serving foods at room temperature
D. Avoiding all canned foods
Correct answer: B
Rationale: Proper cooking to safe internal temperatures
kills many foodborne pathogens and is a key prevention
measure.
8. Chapter 1 identifies multiple influences on personal food
choices. Which influence is described as especially
powerful and culturally rooted?
A. Nutrient recommendations alone
B. Cultural background and family traditions
C. Universal biological taste identical for all people
D. Only advertising exposure
Correct answer: B
Rationale: Culture and family traditions strongly shape
food preferences and habitual choices.
9. Which public nutrition program type is described in the
chapter as providing monthly benefits to low-income
households to purchase food?
A. Private insurance plans
B. School meal programs only
C. Supplemental Nutrition Assistance Program (SNAP)-style
benefits
D. Research grants for food science
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which statement best defines the field of nutrition as
presented in Chapter 1?
A. The study of food production only.
B. The study of nutrients and their actions in the body.
C. The study of pharmaceuticals that alter appetite.
D. The study of exercise without relation to food.
Correct answer: B
Rationale: Nutrition is the science of nutrients and how
the body uses them for growth, maintenance, and health.
2. Chapter 1 lists a major shift in the focus of public nutrition
efforts in recent decades. Which is that shift?
A. From prevention of chronic disease to infectious disease
control.
B. From food technology development to sanitation.
, C. From treating deficiency disease to preventing chronic
disease.
D. From community programs to individual medicine only.
Correct answer: C
Rationale: The chapter emphasizes that health efforts have
shifted from preventing deficiency diseases to preventing
and controlling chronic diseases.
3. Which of the following is considered a macronutrient
according to Chapter 1?
A. Vitamin C
B. Iron
C. Protein
D. Vitamin D
Correct answer: C
Rationale: Macronutrients (carbohydrate, protein, fat)
provide energy and are needed in larger amounts; vitamins
and minerals are micronutrients.
4. The chapter describes the “ABCD” approach to nutrition
assessment. Which item is an example of the “B”
(biochemical) component?
A. Body mass index (BMI)
B. Serum albumin level
C. Food frequency questionnaire
D. Nutrition-focused physical exam
Correct answer: B
Rationale: Biochemical assessment uses laboratory
, measures (e.g., serum proteins) to evaluate nutritional
status.
5. For bedside screening of central (abdominal) adiposity and
related risk, the chapter identifies the most useful simple
measure as:
A. Body mass index (BMI) alone
B. Waist circumference
C. Triceps skinfold thickness
D. Serum cholesterol level
Correct answer: B
Rationale: Waist circumference more directly assesses
central adiposity and associated metabolic risk than BMI.
6. Which concept describes foods that provide more vitamins
and minerals relative to their calorie content, per Chapter
1?
A. Energy-dense foods
B. Empty-calorie foods
C. Nutrient-dense foods
D. Processed foods
Correct answer: C
Rationale: Nutrient-dense foods supply a high level of
nutrients for relatively few calories and are recommended
for healthy choices.
7. According to the chapter, which single practice is most
effective in preventing many foodborne illnesses in food
preparation?
, A. Adding salt to preserve foods
B. Proper cooking to recommended internal temperatures
C. Serving foods at room temperature
D. Avoiding all canned foods
Correct answer: B
Rationale: Proper cooking to safe internal temperatures
kills many foodborne pathogens and is a key prevention
measure.
8. Chapter 1 identifies multiple influences on personal food
choices. Which influence is described as especially
powerful and culturally rooted?
A. Nutrient recommendations alone
B. Cultural background and family traditions
C. Universal biological taste identical for all people
D. Only advertising exposure
Correct answer: B
Rationale: Culture and family traditions strongly shape
food preferences and habitual choices.
9. Which public nutrition program type is described in the
chapter as providing monthly benefits to low-income
households to purchase food?
A. Private insurance plans
B. School meal programs only
C. Supplemental Nutrition Assistance Program (SNAP)-style
benefits
D. Research grants for food science
