Test Bank For Williams' Essentials of Nutrition
bn bn bn bn bn bn
bn and Diet Therapy,
bn bn bn
13th Edition Schlenker & Gilbert
bn bn bn bn bn
Chapter 1 - 25 bn bn bn
,TABLE OF CONTENT b b
PARTb 1:b INTRODUCTIONb TOb HUMANb NUTRITION
1. Nutritionb andb Health
2. Digestion,b Absorption,b andb Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Mineralsb andb Water
8. EnergybBalance
PARTb 2: COMMUNITYb NUTRITIONb ANDb THEb LIFEb CYCLE
9. Foodb Selectionb andb Foodb Safety
10. CommunitybNutrition:b Promotingb Healthyb Eating
11. NutritionbDuringb Pregnancybandb Lactation
12. Nutritionb forb Normalb Growthb andb Development
13. Nutritionbforb Adults:b Early,b Middle,b andb Laterb Years
,14. Nutritionbandb Physicalb Fitness
15. Theb Complexitybofb Obesity:b Beyondb Energyb Balance
PARTb 3:b INTRODUCTIONb TOb CLINICALb NUTRITION
16. Nutritionb Assessmentb andb Nutritionb Therapybinb Patientb Care
17. MetabolicbStress
18. Drug-NutrientbInteractions
19. NutritionbSupport:b Enteralb andb Parenteralb Nutrition
20. GastrointestinalbDiseases
21. Diseasesb ofb theb Heart,b Bloodb Vessels,b andb Lungs
22. DiabetesbMellitus
23. RenalbDisease
24. Acquiredb ImmunodeficiencybSyndromeb (AIDS)
25. Cancer
,Chapter 01: Nutrition and Health
b b b b
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Editio
b b b b b b b b b b b
n
MULTIPLEb CHOICE
1. bTheb majorb focusb ofb nutritionalb recommendationsb inb thisb centurybhasb shiftedb to:
a. preventionbandb controlb ofb chronicb diseases.
b. improvedb sanitationb andb publicb health.
c. preventionbandb controlb ofb infectiousb diseases.
d. developmentb ofb healthfulb foodsb usingb foodb technology.
ANSWER: A DIF: Easy REF:b p.b 2
MSC: Typeb ofb Question:b Knowledge
2. Abphysicalbsciencebthatbcontributesbtobunderstandingbhowbnutritionbrelatesbtobhealthbandb we
ll-b beingb is:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy REF:b p.b 6
MSC: Typeb ofb Question:b Knowledge
3. Thebbodybofbscientificb knowledgebrelatedb tob nutritionalb requirementsb ofbhumanbg
rowth,b maintenance,b activity,b andb reproductionb isb knownb as:
a. physiology.
b. nutritionb science.
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy REF:b p.b 7
MSC: Typeb ofb Question:b Knowledge
4. Thebprofessionalbprimarilybresponsiblebforbapplicationbofbnutritionb sciencebinbclinicalbpr
acticeb settingsb isb the:
a. nurse.
b. physician.
c. publicb healthb nutritionist.
d. registeredb dietitian.
ANSWER: D DIF: Easy REF:b p.b 7
MSC: Typeb ofb Question:b Knowledge
5. Theb primaryb responsibilityb forb nutritionb careb ofb peopleb inb theb communitybbelongsb tob the:
a. communitybphysician.
b. publicb healthb nurse.
c. publicb healthb nutritionist.
d. registeredb dietitian.
ANSWER: C DIF: Easy REF:b p.b 7
, MSC: Typeb ofb Question:b Knowledge
6. Theb bestb sourceb ofb nutrientsb isb providedb by:
a. specificb foodb combinations.
b. ab varietyb ofb foods.
c. individualb foods.
d. ab varietyb ofb foodb supplements.
ANSWER: B DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
7. Macronutrientsb include:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANSWER: B DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
8. Micronutrientsb include:
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANSWER: C DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
9. Theb sumb ofb allb chemicalb processesb insideb livingb cellsb ofb theb bodybthatb sustainb lifeba
ndb healthb isb knownb as:
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
ANSWER: C DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
10. Abprimaryb functionb ofb macronutrientsb inb theb bodyb isb to:
a. supplybenergy.
b. regulateb metabolicb processes.
c. maintainb homeostasis.
d. controlb cellularb activity.
ANSWER: A DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
11. Nutrientsb interactb inb theb bodybtob regulateb metabolicb processes,b tob buildb andb repairbti
ssue,b andb to:
a. providebenergy.
b. controlb cellularb wastes.
c. controlb hormoneb levels.
, d. regulateb absorption.
ANSWER: A DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
12. Individualb nutrientsb areb characterizedb bybtheirb abilityb to:
a. workb alone.
b. fulfillb specificb metabolicb roles.
c. influenceb weightb loss.
d. improveb mentalb status.
ANSWER: B DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
13. Theb nutrientb groupb thatb providesb theb primaryb sourceb ofb energyb forb theb bodyb is:
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
ANSWER: A DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
14. Theb primaryb functionb ofb carbohydratesb asb ab foodb sourceb isb to:
a. regulateb metabolicb processes.
b. buildb bodyb tissue.
c. supplybenergy.
d. provideb bulk.
ANSWER: C DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
15. Theb mainb bodyb storageb formb ofb carbohydratesb is:
a. glycogen.
b. starch.
c. fat.
d. glucose.
ANSWER: A DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
16. Theb numberb ofb kilocaloriesb (kcaloriesb orb kcal)b providedb byb ab foodb thatbc
ontainsb 30b gb ofb carbohydrateb is:
a. 90.
b. 120.
c. 180.
d. 270.
ANSWER: B
Carbohydratebcontainsb4bkcalbperbgram;btherefore,b 30bgbcarbohydrateb contains 4b =b 120
30b b kcal.
DIF: Medium REF: p.b 7 MSC:bTypeb ofb Question:b Application
,17. Theb percentageb ofb theb totalb dailyb caloricb intakeb forb healthyb personsb thatb shouldb bebs
uppliedb byb carbohydrateb is:
a. 10% to 35%.
b.b b 20% to 35%.
c. 40% to 55%.
d.b b 45% to 65%.
ANSWER: D DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
18. Itb hasb beenb generallyb acceptedb thatb theb percentageb ofb totalb dailybkcaloriesbs
uppliedb bybfatsb shouldb beb nob moreb than:
a. 10% to 15%.
b.b b 10% to 35%.
c. 20% to 35%.
d.b b 40% to 55%.
ANSWER: C DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
19. Theb numberb ofb kcaloriesb providedb bybab foodb thatb containsb 22b gb ofb fatb is:
a. 88.
b. 132.
c. 154.
d. 198.
ANSWER: D
Fatb containsb 9b kcalb perb gram;b therefore,b theb numberb ofb kcalb inb 22b gb ofb fatb isb 22 b 9
=b 198b kcal.
DIF: Medium REF: p.b 7 MSC:bTypeb ofb Question:b Application
20. Theb primaryb functionb ofb proteinb inb theb bodyb isb to:
a. supplybenergy.
b. regulateb metabolicb processes.
c. controlb muscleb contractions.
d. buildb tissue.
ANSWER: D DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
21. Theb numberb ofb kcaloriesb b providedb byb15b b gb ofb proteinb is:
a. 15.
b. 45.
c. 60.
d. 135.
ANSWER: C
Proteinb containsb 4b kcalb perb gram;b therefore,b theb numberb ofb kcalb inb 15b gb proteinb isb 15
4b =b 60b kcal.
DIF: Medium REF: p.b 7 MSC:bTypeb ofb Question:b Application
,22. Forb ab healthyb person,b theb percentageb ofb dailyb kcaloriesb suppliedb byb proteinb shouldb be:
a. 5%b tob 10%.
b. 10%b tob 35%.
c. moreb thanb 25%.
d. moreb thanb 35%.
ANSWER: B DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
23. Inb additionb tob protein,b nutrientsb thatb contributeb tob buildingb andb repairb ofb tissueb include:
a. vitamins.
b. carbohydrates.
c. fats.
d. enzymes.
ANSWER: A DIF: Easy REF:b b p.b 8
MSC: Typeb ofb Question:b Knowledge
24. Theb typesb ofb acidsb thatb formb theb basicb buildingb blocksb ofb proteinb are acids.
a. fatty
b. amino
c. nucleic
d. omegab fatty
ANSWER: B DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
25. Inb additionb tob calcium,b theb majorb mineralsb neededb tob buildb andb maintainb boneb tissuebin
clude:
a. potassium.
b. iron.
c. phosphorus.
d. fluoride.
ANSWER: C DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
26. Theb mineralb thatb helpsb controlb enzymeb actionsb inb cellb mitochondriab thatb produceban
db storeb high-energyb compoundsb is:
a. iron.
b. cobalt.
c. hemoglobin.
d. vitaminb B12.
ANSWER: A DIF: Hard REF:b b p.b 8
MSC: Typeb ofb Question:b Knowledge
27. Theb nutrientsb involvedb inb metabolicb regulationb andb controlb includeb minerals,b vitamins,ban
d:
a. aminob acids.
b. carbohydrates.
c. fats.
d. water.
, ANSWER: D DIF: Hard REF:b b p.b 8
MSC: Typeb ofb Question:b Knowledge
28. Anb observationb thatb providesb evidenceb thatb ab personb hasb goodb nutritionalb statusb is:
a. smallb muscleb mass.
b. normalb weight-to-heightb ratio.
c. smoothb tongue.
d. fragileb skin.
ANSWER: B DIF: Easy REF:b b p.b 9
MSC: Typeb ofb Question:b Knowledge
29. Individualsb withb optimalb nutritionalb statusb differb fromb thoseb withb marginalb nutritionalbst
atusb inb their:
a. nutrientb reserves.
b. clinicalb signs.
c. bodybweight.
d. riskb forb mentalb illness.
ANSWER: A DIF: Medium REF:b b p.b 9
MSC: Typeb ofb Question:b Knowledge
30. Inb additionb tob poorb eatingb habits,b ab factorb thatb oftenb contributesb tob marginalbn
utritionalb statusb is:
a. dependenceb onb caffeine.
b. acuteb illness.
c. lowb income.
d. sizeb ofb familybunit.
ANSWER: C DIF: Easy REF:b b p.b 9
MSC: Typeb ofb Question:b Knowledge
31. Signsb ofb malnutritionb canb appearb when:
a. nutrientb reservesb areb depleted.
b. nutrientb intakeb exceedsb dailyb needs.
c. energybintakeb isb restricted.
d. caloricb expenditureb increases.
ANSWER: A DIF: Medium REF:b b p.b 10
MSC: Typeb ofb Question:b Knowledge
32. Anb ageb groupb thatb isb veryb vulnerableb tob malnutritionb is:
a. infants.
b. teenagers.
c. youngb adults.
d. middle-ageb adults.
ANSWER: A DIF: Medium REF:b b p.b 10
MSC: Typeb ofb Question:b Knowledge
33. Thebfunctionb ofb Dietaryb Referenceb Intakesb (DRIs)b isb tob designateb nutrientbre
commendationsb for:
a. differentb ethnicb groups.
bn bn bn bn bn bn
bn and Diet Therapy,
bn bn bn
13th Edition Schlenker & Gilbert
bn bn bn bn bn
Chapter 1 - 25 bn bn bn
,TABLE OF CONTENT b b
PARTb 1:b INTRODUCTIONb TOb HUMANb NUTRITION
1. Nutritionb andb Health
2. Digestion,b Absorption,b andb Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Mineralsb andb Water
8. EnergybBalance
PARTb 2: COMMUNITYb NUTRITIONb ANDb THEb LIFEb CYCLE
9. Foodb Selectionb andb Foodb Safety
10. CommunitybNutrition:b Promotingb Healthyb Eating
11. NutritionbDuringb Pregnancybandb Lactation
12. Nutritionb forb Normalb Growthb andb Development
13. Nutritionbforb Adults:b Early,b Middle,b andb Laterb Years
,14. Nutritionbandb Physicalb Fitness
15. Theb Complexitybofb Obesity:b Beyondb Energyb Balance
PARTb 3:b INTRODUCTIONb TOb CLINICALb NUTRITION
16. Nutritionb Assessmentb andb Nutritionb Therapybinb Patientb Care
17. MetabolicbStress
18. Drug-NutrientbInteractions
19. NutritionbSupport:b Enteralb andb Parenteralb Nutrition
20. GastrointestinalbDiseases
21. Diseasesb ofb theb Heart,b Bloodb Vessels,b andb Lungs
22. DiabetesbMellitus
23. RenalbDisease
24. Acquiredb ImmunodeficiencybSyndromeb (AIDS)
25. Cancer
,Chapter 01: Nutrition and Health
b b b b
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Editio
b b b b b b b b b b b
n
MULTIPLEb CHOICE
1. bTheb majorb focusb ofb nutritionalb recommendationsb inb thisb centurybhasb shiftedb to:
a. preventionbandb controlb ofb chronicb diseases.
b. improvedb sanitationb andb publicb health.
c. preventionbandb controlb ofb infectiousb diseases.
d. developmentb ofb healthfulb foodsb usingb foodb technology.
ANSWER: A DIF: Easy REF:b p.b 2
MSC: Typeb ofb Question:b Knowledge
2. Abphysicalbsciencebthatbcontributesbtobunderstandingbhowbnutritionbrelatesbtobhealthbandb we
ll-b beingb is:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy REF:b p.b 6
MSC: Typeb ofb Question:b Knowledge
3. Thebbodybofbscientificb knowledgebrelatedb tob nutritionalb requirementsb ofbhumanbg
rowth,b maintenance,b activity,b andb reproductionb isb knownb as:
a. physiology.
b. nutritionb science.
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy REF:b p.b 7
MSC: Typeb ofb Question:b Knowledge
4. Thebprofessionalbprimarilybresponsiblebforbapplicationbofbnutritionb sciencebinbclinicalbpr
acticeb settingsb isb the:
a. nurse.
b. physician.
c. publicb healthb nutritionist.
d. registeredb dietitian.
ANSWER: D DIF: Easy REF:b p.b 7
MSC: Typeb ofb Question:b Knowledge
5. Theb primaryb responsibilityb forb nutritionb careb ofb peopleb inb theb communitybbelongsb tob the:
a. communitybphysician.
b. publicb healthb nurse.
c. publicb healthb nutritionist.
d. registeredb dietitian.
ANSWER: C DIF: Easy REF:b p.b 7
, MSC: Typeb ofb Question:b Knowledge
6. Theb bestb sourceb ofb nutrientsb isb providedb by:
a. specificb foodb combinations.
b. ab varietyb ofb foods.
c. individualb foods.
d. ab varietyb ofb foodb supplements.
ANSWER: B DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
7. Macronutrientsb include:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANSWER: B DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
8. Micronutrientsb include:
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANSWER: C DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
9. Theb sumb ofb allb chemicalb processesb insideb livingb cellsb ofb theb bodybthatb sustainb lifeba
ndb healthb isb knownb as:
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
ANSWER: C DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
10. Abprimaryb functionb ofb macronutrientsb inb theb bodyb isb to:
a. supplybenergy.
b. regulateb metabolicb processes.
c. maintainb homeostasis.
d. controlb cellularb activity.
ANSWER: A DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
11. Nutrientsb interactb inb theb bodybtob regulateb metabolicb processes,b tob buildb andb repairbti
ssue,b andb to:
a. providebenergy.
b. controlb cellularb wastes.
c. controlb hormoneb levels.
, d. regulateb absorption.
ANSWER: A DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
12. Individualb nutrientsb areb characterizedb bybtheirb abilityb to:
a. workb alone.
b. fulfillb specificb metabolicb roles.
c. influenceb weightb loss.
d. improveb mentalb status.
ANSWER: B DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
13. Theb nutrientb groupb thatb providesb theb primaryb sourceb ofb energyb forb theb bodyb is:
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
ANSWER: A DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
14. Theb primaryb functionb ofb carbohydratesb asb ab foodb sourceb isb to:
a. regulateb metabolicb processes.
b. buildb bodyb tissue.
c. supplybenergy.
d. provideb bulk.
ANSWER: C DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
15. Theb mainb bodyb storageb formb ofb carbohydratesb is:
a. glycogen.
b. starch.
c. fat.
d. glucose.
ANSWER: A DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
16. Theb numberb ofb kilocaloriesb (kcaloriesb orb kcal)b providedb byb ab foodb thatbc
ontainsb 30b gb ofb carbohydrateb is:
a. 90.
b. 120.
c. 180.
d. 270.
ANSWER: B
Carbohydratebcontainsb4bkcalbperbgram;btherefore,b 30bgbcarbohydrateb contains 4b =b 120
30b b kcal.
DIF: Medium REF: p.b 7 MSC:bTypeb ofb Question:b Application
,17. Theb percentageb ofb theb totalb dailyb caloricb intakeb forb healthyb personsb thatb shouldb bebs
uppliedb byb carbohydrateb is:
a. 10% to 35%.
b.b b 20% to 35%.
c. 40% to 55%.
d.b b 45% to 65%.
ANSWER: D DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
18. Itb hasb beenb generallyb acceptedb thatb theb percentageb ofb totalb dailybkcaloriesbs
uppliedb bybfatsb shouldb beb nob moreb than:
a. 10% to 15%.
b.b b 10% to 35%.
c. 20% to 35%.
d.b b 40% to 55%.
ANSWER: C DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
19. Theb numberb ofb kcaloriesb providedb bybab foodb thatb containsb 22b gb ofb fatb is:
a. 88.
b. 132.
c. 154.
d. 198.
ANSWER: D
Fatb containsb 9b kcalb perb gram;b therefore,b theb numberb ofb kcalb inb 22b gb ofb fatb isb 22 b 9
=b 198b kcal.
DIF: Medium REF: p.b 7 MSC:bTypeb ofb Question:b Application
20. Theb primaryb functionb ofb proteinb inb theb bodyb isb to:
a. supplybenergy.
b. regulateb metabolicb processes.
c. controlb muscleb contractions.
d. buildb tissue.
ANSWER: D DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
21. Theb numberb ofb kcaloriesb b providedb byb15b b gb ofb proteinb is:
a. 15.
b. 45.
c. 60.
d. 135.
ANSWER: C
Proteinb containsb 4b kcalb perb gram;b therefore,b theb numberb ofb kcalb inb 15b gb proteinb isb 15
4b =b 60b kcal.
DIF: Medium REF: p.b 7 MSC:bTypeb ofb Question:b Application
,22. Forb ab healthyb person,b theb percentageb ofb dailyb kcaloriesb suppliedb byb proteinb shouldb be:
a. 5%b tob 10%.
b. 10%b tob 35%.
c. moreb thanb 25%.
d. moreb thanb 35%.
ANSWER: B DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
23. Inb additionb tob protein,b nutrientsb thatb contributeb tob buildingb andb repairb ofb tissueb include:
a. vitamins.
b. carbohydrates.
c. fats.
d. enzymes.
ANSWER: A DIF: Easy REF:b b p.b 8
MSC: Typeb ofb Question:b Knowledge
24. Theb typesb ofb acidsb thatb formb theb basicb buildingb blocksb ofb proteinb are acids.
a. fatty
b. amino
c. nucleic
d. omegab fatty
ANSWER: B DIF: Easy REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
25. Inb additionb tob calcium,b theb majorb mineralsb neededb tob buildb andb maintainb boneb tissuebin
clude:
a. potassium.
b. iron.
c. phosphorus.
d. fluoride.
ANSWER: C DIF: Medium REF:b b p.b 7
MSC: Typeb ofb Question:b Knowledge
26. Theb mineralb thatb helpsb controlb enzymeb actionsb inb cellb mitochondriab thatb produceban
db storeb high-energyb compoundsb is:
a. iron.
b. cobalt.
c. hemoglobin.
d. vitaminb B12.
ANSWER: A DIF: Hard REF:b b p.b 8
MSC: Typeb ofb Question:b Knowledge
27. Theb nutrientsb involvedb inb metabolicb regulationb andb controlb includeb minerals,b vitamins,ban
d:
a. aminob acids.
b. carbohydrates.
c. fats.
d. water.
, ANSWER: D DIF: Hard REF:b b p.b 8
MSC: Typeb ofb Question:b Knowledge
28. Anb observationb thatb providesb evidenceb thatb ab personb hasb goodb nutritionalb statusb is:
a. smallb muscleb mass.
b. normalb weight-to-heightb ratio.
c. smoothb tongue.
d. fragileb skin.
ANSWER: B DIF: Easy REF:b b p.b 9
MSC: Typeb ofb Question:b Knowledge
29. Individualsb withb optimalb nutritionalb statusb differb fromb thoseb withb marginalb nutritionalbst
atusb inb their:
a. nutrientb reserves.
b. clinicalb signs.
c. bodybweight.
d. riskb forb mentalb illness.
ANSWER: A DIF: Medium REF:b b p.b 9
MSC: Typeb ofb Question:b Knowledge
30. Inb additionb tob poorb eatingb habits,b ab factorb thatb oftenb contributesb tob marginalbn
utritionalb statusb is:
a. dependenceb onb caffeine.
b. acuteb illness.
c. lowb income.
d. sizeb ofb familybunit.
ANSWER: C DIF: Easy REF:b b p.b 9
MSC: Typeb ofb Question:b Knowledge
31. Signsb ofb malnutritionb canb appearb when:
a. nutrientb reservesb areb depleted.
b. nutrientb intakeb exceedsb dailyb needs.
c. energybintakeb isb restricted.
d. caloricb expenditureb increases.
ANSWER: A DIF: Medium REF:b b p.b 10
MSC: Typeb ofb Question:b Knowledge
32. Anb ageb groupb thatb isb veryb vulnerableb tob malnutritionb is:
a. infants.
b. teenagers.
c. youngb adults.
d. middle-ageb adults.
ANSWER: A DIF: Medium REF:b b p.b 10
MSC: Typeb ofb Question:b Knowledge
33. Thebfunctionb ofb Dietaryb Referenceb Intakesb (DRIs)b isb tob designateb nutrientbre
commendationsb for:
a. differentb ethnicb groups.
