TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25, Complete Newest Version

Test Bank For Williams' Essentials of Nutrition
and Diet Therapy,
13th Edition Schlenker & Gilbert
Chapter 1 - 25

,TABLE OF CONTENT IX IX




PART 1: INTRODUCTION TO HUMAN NUTRITION
IX IX IX IX IX




1. Nutrition and Health IX IX




2. Digestion, Absorption, and Metabolism IX IX IX




3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water IX IX




8. Energy Balance IX




PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
IX I X IX IX IX IX IX




9. Food Selection and Food Safety
IX IX IX IX




10. CommunityNutrition: Promoting Healthy Eating IX IX IX IX




11. Nutrition During Pregnancy and Lactation
IX IX IX IX




12. Nutrition for Normal Growth and Development
IX IX IX IX IX




13. Nutrition for Adults: Early, Middle, and Later Years
IX IX IX IX IX IX IX

,14. Nutrition and Physical Fitness
IX IX IX




15. The Complexityof Obesity: Beyond Energy Balance
IX IX IX IX IX IX




PART 3: INTRODUCTION TO CLINICAL NUTRITION
IX IX IX IX IX




16. Nutrition Assessment and Nutrition Therapy in Patient Care
IX IX IX IX IX IX IX




17. Metabolic Stress IX




18. Drug-Nutrient Interactions IX




19. Nutrition Support: Enteral and Parenteral Nutrition
IX IX IX IX IX




20. Gastrointestinal Diseases IX




21. Diseases of the Heart, Blood Vessels, and Lungs
IX IX IX IX IX IX IX




22. Diabetes Mellitus IX




23. Renal Disease IX




24. Acquired Immunodeficiency Syndrome (AIDS)
IX IX IX




25. Cancer

, Chapter 01: Nutrition and Health
IX IX IX IX




Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
IX IX IX IX IX IX IX IX IX IX IX




MULTIPLE CHOICE IX




1. The major focus of nutritional recommendations in this century has shifted to:
IX IX IX IX IX IX IX IX IX IX IX




a. prevention and control of chronic diseases. IX IX IX IX IX




b. improved sanitation and public health. IX IX IX IX




c. prevention and control of infectious diseases. IX IX IX IX IX




d. development of healthful foods using food technology. IX IX IX IX IX IX




ANSWER: A DIF: Easy I X REF: p. 2 IX IX




MSC: Type of Question: Knowledge
I X IX IX IX




2. A physical science that contributes to understanding how nutrition relates to health and well-
IX IX IX IX IX IX IX IX IX IX IX IX IX




IX being is: IX




a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy I X REF: p. 6 IX IX




MSC: Type of Question: Knowledge
I X IX IX IX




3. The bodyof scientific knowledge related to nutritional requirements of human growth, m
IX IX IX IX IX IX IX IX IX IX IX IX




aintenance, activity, and reproduction is known as: IX IX IX IX IX IX




a. physiology.
b. nutrition science. IX




c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy I X REF: p. 7 IX IX




MSC: Type of Question: Knowledge
I X IX IX IX




4. The professional primarily responsible for application of nutrition science in clinical practice set
IX IX IX IX IX IX IX IX IX IX IX IX




tings is the: IX IX




a. nurse.
b. physician.
c. public health nutritionist. IX IX




d. registered dietitian. IX




ANSWER: D DIF: Easy I X REF: p. 7 IX IX




MSC: Type of Question: Knowledge
I X IX IX IX




5. The primary responsibility for nutrition care of people in the community belongs to the:
IX IX IX IX IX IX IX IX IX IX IX IX IX




a. community physician. IX




b. public health nurse. IX IX




c. public health nutritionist. IX IX




d. registered dietitian. IX




ANSWER: C I X DIF: Easy REF: p. 7 IX IX