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

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

,TABLE OF CONTENT FV FV




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




2. Digestion, Absorption, and Metabolism
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3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water FV FV




8. Energy BalanceFV




PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
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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 FV




18. Drug-Nutrient Interactions FV




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




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




23. Renal Disease
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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 Edition
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MULTIPLE CHOICE FV




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



b. improved sanitation and public health. FV FV FV FV



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



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




ANSWER: A DIF: Easy F V REF: p. 2 FV FV



MSC: Type of Question: Knowledge
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2. A physical science that contributes to understanding how nutrition relates to health and wel
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l- being is:
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a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy F V REF: p. 6 FV FV



MSC: Type of Question: Knowledge
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3. The body of scientific knowledge related to nutritional requirements of human growt
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h, maintenance, activity, and reproduction is known as:
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a. physiology.
b. nutrition science. FV



c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy F V REF: p. 7 FV FV



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



d. registered dietitian. FV




ANSWER: D DIF: Easy F V REF: p. 7 FV FV



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. community physician. FV



b. public health nurse. FV FV



c. public health nutritionist. FV FV



d. registered dietitian. FV




ANSWER: F V C DIF: Easy REF: p. 7 FV FV