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

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




PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health xfx xfx




2. Digestion, Absorption, and Metabolism
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3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water xfx xfx




8. Energy Balance
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PART 2:xfx x f x COMMUNITY NUTRITION AND THE LIFE CYCLE xfx xfx xfx xfx xfx




9. Food Selection and Food Safety
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10. Community Nutrition: Promoting Healthy Eating
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11. Nutrition During Pregnancy and Lactation
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12. Nutrition for Normal Growth and Development
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13. Nutrition for Adults: Early, Middle, and Later Years
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,14. Nutrition and Physical Fitness
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15. The Complexity of Obesity: Beyond Energy Balance
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PART 3: INTRODUCTION TO CLINICAL NUTRITION
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16. Nutrition Assessment and Nutrition Therapy in Patient Care
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17. Metabolic Stress xfx




18. Drug-Nutrient Interactions xfx




19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases xfx




21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus xfx




23. Renal Disease xfx




24. Acquired Immunodeficiency Syndrome (AIDS)
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25. Cancer

, Chapter 01: Nutrition and Health
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Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
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Edition
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MULTIPLE CHOICE xfx




1. The major focus of nutritional recommendations in this century has shifted to:
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a. prevention and control of chronic diseases. xfx xfx xfx xfx xfx



b. improved sanitation and public health. xfx xfx xfx xfx



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



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




ANSWER: A DIF: Easy x f x REF: p. 2 x fx xfx



MSC: Type of Question: Knowledgex f x xfx xfx xfx




2. A physical science that contributes to understanding how nutrition relates to health and
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well- being is:
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a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy x f x REF: p. 6 x fx xfx



MSC: Type of Question: Knowledgex f x xfx xfx xfx




3. The body of scientific knowledge related to nutritional requirements of human
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xfx growth, maintenance, activity, and reproduction is known as:
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a. physiology.
b. nutrition science. xfx



c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy x f x REF: p. 7 x fx xfx



MSC: Type of Question: Knowledgex f x xfx xfx xfx




4. The professional primarily responsible for application of nutrition science in clinical
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practice settings is the:
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a. nurse.
b. physician.
c. public health nutritionist. xfx xfx



d. registered dietitian. xfx




ANSWER: D DIF: Easy x f x REF: p. 7 x fx xfx



MSC: Type of Question: Knowledgex f x xfx xfx xfx




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



b. public health nurse. xfx xfx



c. public health nutritionist. xfx xfx



d. registered dietitian. xfx




ANSWER: x f x C DIF: Easy REF: p. 7 x fx xfx