Nursing Nutrition Study Guide & Practice MCQs – Williams’ Diet Therapy 13th Edition

WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Nutrition is best defined as:
A. The biochemical process that converts food into energy
B. The science of how nutrients and food affect body
function and health
C. The practice of counting calories to lose weight
D. The clinical treatment of food allergies
Answer: B.
Rationale: Nutrition covers how nutrients and foods
influence growth, maintenance, and health, not just
energy conversion or calorie counting.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
2. Which term describes the nutrient intake
recommendations intended to prevent deficiency and

, reduce chronic disease risk for healthy people?
A. Tolerable Upper Intake Level (UL)
B. Estimated Energy Requirement (EER)
C. Dietary Reference Intakes (DRIs)
D. MyPlate recommendations
Answer: C.
Rationale: DRIs are the set of nutrient reference values
used to plan and assess diets for healthy populations.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
3. A Tolerable Upper Intake Level (UL) is used to indicate:
A. Recommended intake for infants only
B. The highest average daily nutrient intake likely to pose
no risk of adverse effects for most people
C. The amount of energy required to maintain weight
D. A minimum requirement to avoid deficiency
Answer: B.
Rationale: The UL identifies the highest daily intake
unlikely to cause harm in most individuals.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
4. Which public nutrition tool is specifically designed to help
individuals plan balanced meals visually?
A. Food Guide Pyramid
B. DRIs table
C. MyPlate

, D. Nutrition Facts Panel
Answer: C.
Rationale: MyPlate is a visual food-selection guide to help
consumers build balanced meals across food groups.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
5. “Health promotion” in nutrition primarily focuses on:
A. Diagnosing nutrient deficiencies in acutely ill patients
B. Preventing disease and supporting healthy lifestyles
across populations
C. Writing prescriptions for supplements
D. Hospital foodservice operations only
Answer: B.
Rationale: Health promotion emphasizes prevention and
encouraging behaviors that reduce disease risk and
enhance well-being.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
6. Which of the following is a major national-level nutrition
policy objective addressed in the chapter?
A. Increasing hospital reimbursement rates
B. Improving population dietary patterns through
guidelines such as the Dietary Guidelines for Americans
C. Licensing requirements for dietitians only
D. International trade agreements for food exports
Answer: B.

, Rationale: National nutrition policy includes developing
and promoting evidence-based dietary guidelines to
improve public health.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
7. The “science of nutrition” most directly includes study of:
A. Food marketing strategies
B. Nutrient metabolism and how nutrients affect body
systems
C. Architectural design of kitchens
D. Statistical methods used only by economists
Answer: B.
Rationale: Nutrition science examines digestion,
absorption, metabolism, and nutrient roles in health and
disease.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter 1: Nutrition and Health.
8. Which factor is emphasized in the chapter as influencing
personal food choices?
A. Only nutrient content
B. Cultural background, personal preferences, and
perceptions of food
C. Strict adherence to clinical guidelines without variation
D. Government mandates on all meals
Answer: B.
Rationale: Food choices are shaped by culture, habits,