COMPLETE TEST BANK: Williams' Essentials of Nutrition and Diet Therapy 13th Edition by Joyce Ann Gilbert PhD RDN (Author) latest Update.

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

,TABLE OF CONTENT tt tt




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




2. Digestion, Absorption, and Metabolism tt tt tt




3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water tt tt




8. Energy Balance t




PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
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9. Food Selection and Food Safety
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10. CommunityNutrition: Promoting Healthy Eating t tt tt tt




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 Fitnesstt tt tt




15. The Complexityof Obesity: Beyond Energy Balance
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PART 3: INTRODUCTION TO CLINICAL NUTRITION
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16. Nutrition Assessment and Nutrition Therapyin Patient Care
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17. Metabolic Stress tt




18. Drug-Nutrient Interactions tt




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




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




23. Renal Disease tt




24. Acquired ImmunodeficiencySyndrome (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 Edition
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MULTIPLE CHOICE tt




1. The major focus of nutritional recommendations in this centuryhas shifted to:
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a. prevention and control of chronic diseases. tt tt tt tt tt



b. improved sanitation and public health. tt tt tt tt



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



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




ANSWER: A DIF: Easy t t REF: p. 2 tt tt



MSC: Type of Question: Knowledge
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2. A physical science that contributes to understanding how nutrition relates to health and well-
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tt being is: tt



a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy t t REF: p. 6 tt tt



MSC: Type of Question: Knowledge
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3. The bodyof scientific knowledge related to nutritional requirements of human growth,
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tt maintenance, activity, and reproduction is known as: tt tt tt tt tt tt



a. physiology.
b. nutrition science. tt



c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy t t REF: p. 7 tt tt



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



d. registered dietitian. tt




ANSWER: D DIF: Easy t t REF: p. 7 tt tt



MSC: Type of Question: Knowledge
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5. The primary responsibility for nutrition care of people in the community belongs to the:
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a. communityphysician. t



b. public health nurse. tt tt



c. public health nutritionist. tt tt



d. registered dietitian. tt




ANSWER: t t C DIF: Easy REF: p. 7 tt tt