TEST BANK FOR
(Williams' Essentials Of Nutrition & Diet Therapy) 13th Edition
By Joyce Ann Gilbert, , Eleanor Schlenker
Latest Update.
, Table Of Contents
Part 1: Introduction To Human Nutrition
1. Nutrition And Health
2. Digestion, Absorption, And Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals
8. Energy Balance84
Part 2: Community Nutrition And The Life Cycle
9. Food Selection And Food Safety95
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy And Lactation
12. Nutrition For Normal Growth And Development130
13. Nutrition For Adults: Early, Middle, And Later Years
14. Nutrition And Physical Fitness
15. The Complexity Of Obesity: Beyond Energy Balance
Part 3: Introduction To Clinical Nutrition
16. Nutrition Assessment And Nutrition Therapy Inpatient Care
17. Metabolic Stress
18. Drug-Nutrient Interactions
19. Nutrition Support: Enteral And Parenteral Nutrition
20. Gastrointestinal Diseases210
21. Diseases Of The Heart, Blood Vessels, And Lungs222
22. Diabetes Mellitus232
23. Renal Disease241
24. Acquired Immunodeficiency Syndrome (Aids) 250
25. Cancer259
,Chapter 01: Nutrition And Health
Test Bank Multiple
Choice
1. The Major Focus Of Nutritional Recommendations In This
Century HasShifted To:
1. Prevention And Control Of Chronic Diseases.
2. Improved Sanitation And Public Health.
3. Prevention And Control Of Infectious Diseases.
4. Development Of Healthful Foods Using Food Technology.
Ans: 1 Pts: 1 Dif: Easy Ref: P. 10
Msc: Type Of Question:
Knowledge
2. A Physical Science That Contributes To Understanding How Nutrition
RelatesTo Health And Well-Being Is:
1. Anatomy.
2. Biochemistry.
3. Physics.
4. Pharmacology.
Ans: 2 Pts: 1 Dif: Easy Ref: P. 6
Msc: Type Of Question:
Knowledge
3. The Body Of Scientific Knowledge Related To Nutritional
Requirements OfHuman Growth, Maintenance, Activity, And
Reproduction Is Known As:
1. Physiology.
2. Nutrition Science.
3. Biochemistry.
4. Dietetics.
, Ans: 2 Pts: 1 Dif: Easy Ref: P. 7
Msc: Type Of Question:
Knowledge
4. The Professional Primarily Responsible For Application Of Nutrition
ScienceIn Clinical Practice Settings Is The:
1. Nurse.
2. Physician.
3. Public Health Nutritionist.
4. Registered Dietitian.
Ans: 4 Pts: 1 Dif: Easy Ref: P. 7
Msc: Type Of Question:
Knowledge
5. The Primary Responsibility For Nutrition Care Of People In
TheCommunity Belongs To The:
1. Community Physician.
2. Public Health Nurse.
3. Public Health Nutritionist.
4. Registered Dietitian.
Ans: 3 Pts: 1 Dif: Easy Ref: P. 7
Msc: Type Of Question:
Knowledge
6. The Best Source Of Nutrients Is Provided By:
1. Specific Food Combinations.
2. A Variety Of Foods.
3. Individual Foods.
4. A Variety Of Food Supplements.
Ans: 2 Pts: 1 Dif: Easy Ref: P. 7
Msc: Type Of Question:
Knowledge
7. Macronutrients Include:
1. Minerals.
2. Proteins.
3. Vitamins.
(Williams' Essentials Of Nutrition & Diet Therapy) 13th Edition
By Joyce Ann Gilbert, , Eleanor Schlenker
Latest Update.
, Table Of Contents
Part 1: Introduction To Human Nutrition
1. Nutrition And Health
2. Digestion, Absorption, And Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals
8. Energy Balance84
Part 2: Community Nutrition And The Life Cycle
9. Food Selection And Food Safety95
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy And Lactation
12. Nutrition For Normal Growth And Development130
13. Nutrition For Adults: Early, Middle, And Later Years
14. Nutrition And Physical Fitness
15. The Complexity Of Obesity: Beyond Energy Balance
Part 3: Introduction To Clinical Nutrition
16. Nutrition Assessment And Nutrition Therapy Inpatient Care
17. Metabolic Stress
18. Drug-Nutrient Interactions
19. Nutrition Support: Enteral And Parenteral Nutrition
20. Gastrointestinal Diseases210
21. Diseases Of The Heart, Blood Vessels, And Lungs222
22. Diabetes Mellitus232
23. Renal Disease241
24. Acquired Immunodeficiency Syndrome (Aids) 250
25. Cancer259
,Chapter 01: Nutrition And Health
Test Bank Multiple
Choice
1. The Major Focus Of Nutritional Recommendations In This
Century HasShifted To:
1. Prevention And Control Of Chronic Diseases.
2. Improved Sanitation And Public Health.
3. Prevention And Control Of Infectious Diseases.
4. Development Of Healthful Foods Using Food Technology.
Ans: 1 Pts: 1 Dif: Easy Ref: P. 10
Msc: Type Of Question:
Knowledge
2. A Physical Science That Contributes To Understanding How Nutrition
RelatesTo Health And Well-Being Is:
1. Anatomy.
2. Biochemistry.
3. Physics.
4. Pharmacology.
Ans: 2 Pts: 1 Dif: Easy Ref: P. 6
Msc: Type Of Question:
Knowledge
3. The Body Of Scientific Knowledge Related To Nutritional
Requirements OfHuman Growth, Maintenance, Activity, And
Reproduction Is Known As:
1. Physiology.
2. Nutrition Science.
3. Biochemistry.
4. Dietetics.
, Ans: 2 Pts: 1 Dif: Easy Ref: P. 7
Msc: Type Of Question:
Knowledge
4. The Professional Primarily Responsible For Application Of Nutrition
ScienceIn Clinical Practice Settings Is The:
1. Nurse.
2. Physician.
3. Public Health Nutritionist.
4. Registered Dietitian.
Ans: 4 Pts: 1 Dif: Easy Ref: P. 7
Msc: Type Of Question:
Knowledge
5. The Primary Responsibility For Nutrition Care Of People In
TheCommunity Belongs To The:
1. Community Physician.
2. Public Health Nurse.
3. Public Health Nutritionist.
4. Registered Dietitian.
Ans: 3 Pts: 1 Dif: Easy Ref: P. 7
Msc: Type Of Question:
Knowledge
6. The Best Source Of Nutrients Is Provided By:
1. Specific Food Combinations.
2. A Variety Of Foods.
3. Individual Foods.
4. A Variety Of Food Supplements.
Ans: 2 Pts: 1 Dif: Easy Ref: P. 7
Msc: Type Of Question:
Knowledge
7. Macronutrients Include:
1. Minerals.
2. Proteins.
3. Vitamins.
