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