WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which statement best describes nutrition as presented in
Chapter 1?
A. Nutrition is solely the study of vitamins and minerals.
B. Nutrition is the intake and use of food substances that
support growth, maintenance, and repair of the body.
C. Nutrition is only concerned with food safety and
preservation.
D. Nutrition focuses exclusively on calorie counting for
weight loss.
Answer: B
Rationale: Nutrition encompasses the intake and utilization of
food for growth, maintenance, and repair — not limited to
vitamins, safety, or calorie counting alone.
,Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
2. Which of the following is classified as a primary goal of
health promotion related to nutrition?
A. Increasing processed-food production
B. Preventing disease and promoting healthy behaviors
across populations
C. Eliminating all fats from the diet
D. Maximizing food industry profits
Answer: B
Rationale: Health promotion aims to prevent disease and
encourage healthy eating and lifestyle behaviors at the
population level.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
3. Which is an example of a nutrition policy objective
described in the chapter?
A. Mandating single-brand groceries in stores
B. Establishing national guidelines to reduce chronic
disease risk through diet
C. Requiring daily fasting for all citizens
D. Subsidizing only candy and sugary beverages
,Answer: B
Rationale: Nutrition policy commonly seeks to set guidelines
and programs to reduce chronic disease risk and improve
population dietary habits.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
4. The chapter lists major national nutrition-related health
problems. Which of the following is most consistently
identified?
A. Widespread scurvy in adults
B. Obesity and chronic diseases such as heart disease and
diabetes
C. Universal protein deficiency in high-income countries
D. Absence of micronutrient concerns
Answer: B
Rationale: Modern national health problems emphasize
overweight/obesity and chronic, diet-related diseases (e.g.,
cardiovascular disease, diabetes).
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
5. Which item is an example of a nutrition guide for food
selection referenced in the chapter context?
A. A clinical diagnostic manual for rare metabolic disorders
, B. A consumer tool that summarizes food groups and
recommended portions for healthy eating
C. A grocery list for a single recipe only
D. A list of industrial food additives
Answer: B
Rationale: Nutrition guides are consumer-facing tools that show
food groups and recommended portions to help choose
healthful diets.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
6. According to the chapter’s overview of food safety, which
practice is most important to reduce foodborne illness?
A. Storing all foods at room temperature
B. Proper handling, cooking, and storage of foods to limit
contamination and microbial growth
C. Avoiding handwashing to retain natural oils
D. Freezing all fresh produce immediately after purchase
Answer: B
Rationale: Reducing foodborne illness relies on safe food
handling, adequate cooking temperatures, and proper storage
to prevent contamination and bacterial growth.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which statement best describes nutrition as presented in
Chapter 1?
A. Nutrition is solely the study of vitamins and minerals.
B. Nutrition is the intake and use of food substances that
support growth, maintenance, and repair of the body.
C. Nutrition is only concerned with food safety and
preservation.
D. Nutrition focuses exclusively on calorie counting for
weight loss.
Answer: B
Rationale: Nutrition encompasses the intake and utilization of
food for growth, maintenance, and repair — not limited to
vitamins, safety, or calorie counting alone.
,Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
2. Which of the following is classified as a primary goal of
health promotion related to nutrition?
A. Increasing processed-food production
B. Preventing disease and promoting healthy behaviors
across populations
C. Eliminating all fats from the diet
D. Maximizing food industry profits
Answer: B
Rationale: Health promotion aims to prevent disease and
encourage healthy eating and lifestyle behaviors at the
population level.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
3. Which is an example of a nutrition policy objective
described in the chapter?
A. Mandating single-brand groceries in stores
B. Establishing national guidelines to reduce chronic
disease risk through diet
C. Requiring daily fasting for all citizens
D. Subsidizing only candy and sugary beverages
,Answer: B
Rationale: Nutrition policy commonly seeks to set guidelines
and programs to reduce chronic disease risk and improve
population dietary habits.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
4. The chapter lists major national nutrition-related health
problems. Which of the following is most consistently
identified?
A. Widespread scurvy in adults
B. Obesity and chronic diseases such as heart disease and
diabetes
C. Universal protein deficiency in high-income countries
D. Absence of micronutrient concerns
Answer: B
Rationale: Modern national health problems emphasize
overweight/obesity and chronic, diet-related diseases (e.g.,
cardiovascular disease, diabetes).
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
5. Which item is an example of a nutrition guide for food
selection referenced in the chapter context?
A. A clinical diagnostic manual for rare metabolic disorders
, B. A consumer tool that summarizes food groups and
recommended portions for healthy eating
C. A grocery list for a single recipe only
D. A list of industrial food additives
Answer: B
Rationale: Nutrition guides are consumer-facing tools that show
food groups and recommended portions to help choose
healthful diets.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
6. According to the chapter’s overview of food safety, which
practice is most important to reduce foodborne illness?
A. Storing all foods at room temperature
B. Proper handling, cooking, and storage of foods to limit
contamination and microbial growth
C. Avoiding handwashing to retain natural oils
D. Freezing all fresh produce immediately after purchase
Answer: B
Rationale: Reducing foodborne illness relies on safe food
handling, adequate cooking temperatures, and proper storage
to prevent contamination and bacterial growth.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
