Test Bank For Williams' Essentials of Nutrition
x x x x x x
x and Diet Therapy,
x x x
13th Edition Schlenker & Gilbert Chapter
x x x x xx
x 1 - 25
x x
,TABLE OF CONTENT x x
PART 1: INTRODUCTION TO HUMAN NUTRITION
x x x x x
1. Nutrition and Health x x
2. Digestion, Absorption, and Metabolism
x x x
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water x x
8. Energy Balance
x
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
x x x x x x x
9. Food Selection and Food Safety
x x x x
10. Community Nutrition: Promoting Healthy Eating
x x x x
11. Nutrition During Pregnancy and Lactation
x x x x
12. Nutrition for Normal Growth and Development
x x x x x
13. Nutrition for Adults: Early, Middle, and Later Years
x x x x x x x
,14. Nutrition and Physical Fitness
x x x
15. The Complexity of Obesity: Beyond Energy Balance
x x x x x x
PART 3: INTRODUCTION TO CLINICAL NUTRITION
x x x x x
16. Nutrition Assessment and Nutrition Therapy in Patient Care
x x x x x x x
17. Metabolic Stress x
18. Drug-Nutrient Interactions x
19. Nutrition Support: Enteral and Parenteral Nutrition
x x x x x
20. Gastrointestinal Diseases x
21. Diseases of the Heart, Blood Vessels, and Lungs
x x x x x x x
22. Diabetes Mellitus
x
23. Renal Disease
x
24. Acquired Immunodeficiency Syndrome (AIDS)
x x x
25. Cancer
, Chapter 01: Nutrition and Health
x x x x
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
x x x x x x x x x x x
MULTIPLE CHOICE x
1. The major focus of nutritional recommendations in this century has shifted to:
x x x x x x x x x x x
a. prevention and control of chronic diseases. x x x x x
b. improved sanitation and public health. x x x x
c. prevention and control of infectious diseases. x x x x x
d. development of healthful foods using food technology. x x x x x x
ANSWER: A DIF: Easy x REF: p. 2 x x
MSC: Type of Question: Knowledge
x x x x
2. A physical science that contributes to understanding how nutrition relates to health and well-
x x x x x x x x x x x x x
x being is: x
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy x REF: p. 6 x x
MSC: Type of Question: Knowledge
x x x x
3. The body of scientific knowledge related to nutritional requirements of human growth,
x x x x x x x x x x x
x maintenance, activity, and reproduction is known as: x x x x x x
a. physiology.
b. nutrition science. x
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy x REF: p. 7 x x
MSC: Type of Question: Knowledge
x x x x
4. The professional primarily responsible for application of nutrition science in clinical practice
x x x x x x x x x x x
xsettings is the: x x
a. nurse.
b. physician.
c. public health nutritionist. x x
d. registered dietitian. x
ANSWER: D DIF: Easy x REF: p. 7 x x
MSC: Type of Question: Knowledge
x x x x
5. The primary responsibility for nutrition care of people in the community belongs to the:
x x x x x x x x x x x x x
a. community physician. x
b. public health nurse. x x
c. public health nutritionist. x x
d. registered dietitian. x
ANSWER: C x DIF: Easy REF: p. 7 x x
x x x x x x
x and Diet Therapy,
x x x
13th Edition Schlenker & Gilbert Chapter
x x x x xx
x 1 - 25
x x
,TABLE OF CONTENT x x
PART 1: INTRODUCTION TO HUMAN NUTRITION
x x x x x
1. Nutrition and Health x x
2. Digestion, Absorption, and Metabolism
x x x
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water x x
8. Energy Balance
x
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
x x x x x x x
9. Food Selection and Food Safety
x x x x
10. Community Nutrition: Promoting Healthy Eating
x x x x
11. Nutrition During Pregnancy and Lactation
x x x x
12. Nutrition for Normal Growth and Development
x x x x x
13. Nutrition for Adults: Early, Middle, and Later Years
x x x x x x x
,14. Nutrition and Physical Fitness
x x x
15. The Complexity of Obesity: Beyond Energy Balance
x x x x x x
PART 3: INTRODUCTION TO CLINICAL NUTRITION
x x x x x
16. Nutrition Assessment and Nutrition Therapy in Patient Care
x x x x x x x
17. Metabolic Stress x
18. Drug-Nutrient Interactions x
19. Nutrition Support: Enteral and Parenteral Nutrition
x x x x x
20. Gastrointestinal Diseases x
21. Diseases of the Heart, Blood Vessels, and Lungs
x x x x x x x
22. Diabetes Mellitus
x
23. Renal Disease
x
24. Acquired Immunodeficiency Syndrome (AIDS)
x x x
25. Cancer
, Chapter 01: Nutrition and Health
x x x x
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
x x x x x x x x x x x
MULTIPLE CHOICE x
1. The major focus of nutritional recommendations in this century has shifted to:
x x x x x x x x x x x
a. prevention and control of chronic diseases. x x x x x
b. improved sanitation and public health. x x x x
c. prevention and control of infectious diseases. x x x x x
d. development of healthful foods using food technology. x x x x x x
ANSWER: A DIF: Easy x REF: p. 2 x x
MSC: Type of Question: Knowledge
x x x x
2. A physical science that contributes to understanding how nutrition relates to health and well-
x x x x x x x x x x x x x
x being is: x
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy x REF: p. 6 x x
MSC: Type of Question: Knowledge
x x x x
3. The body of scientific knowledge related to nutritional requirements of human growth,
x x x x x x x x x x x
x maintenance, activity, and reproduction is known as: x x x x x x
a. physiology.
b. nutrition science. x
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy x REF: p. 7 x x
MSC: Type of Question: Knowledge
x x x x
4. The professional primarily responsible for application of nutrition science in clinical practice
x x x x x x x x x x x
xsettings is the: x x
a. nurse.
b. physician.
c. public health nutritionist. x x
d. registered dietitian. x
ANSWER: D DIF: Easy x REF: p. 7 x x
MSC: Type of Question: Knowledge
x x x x
5. The primary responsibility for nutrition care of people in the community belongs to the:
x x x x x x x x x x x x x
a. community physician. x
b. public health nurse. x x
c. public health nutritionist. x x
d. registered dietitian. x
ANSWER: C x DIF: Easy REF: p. 7 x x
