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

TABLE OF CONTENT 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 and Water 8. Energy Balance PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE 9. Food Selection and Food Safety 10. CommunityNutrition: Promoting Healthy Eating 11. Nutrition During Pregnancy and Lactation 12. Nutrition for Normal Growth and Development 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 in Patient Care 17. Metabolic Stress 18. Drug-Nutrient Interactions 19. Nutrition Support: Enteral and Parenteral Nutrition 20. Gastrointestinal Diseases 21. Diseases of the Heart, Blood Vessels, and Lungs 22. Diabetes Mellitus 23. Renal Disease 24. Acquired Immunodeficiency Syndrome (AIDS) 25. Cancer Chapter 01: Nutrition and Health Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition MULTIPLE CHOICE 1. The major focus of nutritional recommendations in this century has shifted to: a. prevention and control of chronic diseases. b. improved sanitation and public health. c. prevention and control of infectious diseases. d. development of healthful foods using food technology. ANSWER: A DIF: Easy REF: p. 2 MSC: Type of Question: Knowledge 2. A physical science that contributes to understanding how nutrition relates to health and well￾being is: a. anatomy. b. biochemistry. c. physics. d. pharmacology. ANSWER: B DIF: Easy REF: p. 6 MSC: Type of Question: Knowledge 3. The body of scientific knowledge related to nutritional requirements of human growth, maintenance, activity, and reproduction is known as: a. physiology. b. nutrition science. c. biochemistry. d. dietetics. ANSWER: B DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 4. The professional primarily responsible for application of nutrition science in clinical practice settings is the: a. nurse. b. physician. c. public health nutritionist. d. registered dietitian. ANSWER: D DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 5. The primary responsibility for nutrition care of people in the community belongs to the: a. community physician. b. public health nurse. c. public health nutritionist. d. registered dietitian. ANSWER: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 6. The best source of nutrients is provided by: a. specific food combinations. b. a variety of foods. c. individual foods. d. a variety of food supplements. ANSWER: B DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 7. Macronutrients include: a. minerals. b. proteins. c. vitamins. d. enzymes. ANSWER: B DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 8. Micronutrients include: a. fats. b. proteins. c. vitamins. d. carbohydrates. ANSWER: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 9. The sum of all chemical processes inside living cells of the body that sustain life and health is known as: a. physiology. b. digestion. c. metabolism. d. nutrition. ANSWER: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 10. A primary function of macronutrients in the body is to: a. supply energy. b. regulate metabolic processes. c. maintain homeostasis. d. control cellular activity. ANSWER: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 11. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to: a. provide energy. b. control cellular wastes. c. control hormone levels. d. regulate absorption. ANSWER: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 12. Individual nutrients are characterized by their ability to: a. work alone. b. fulfill specific metabolic roles. c. influence weight loss. d. improve mental status. ANSWER: B DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 13. The nutrient group that provides the primary source of energy for the body is: a. carbohydrates. b. fats. c. proteins. d. vitamins. ANSWER: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 14. The primary function of carbohydrates as a food source is to: a. regulate metabolic processes. b. build body tissue. c. supply energy. d. provide bulk. ANSWER: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 15. The main body storage form of carbohydrates is: a. glycogen. b. starch. c. fat. d. glucose. ANSWER: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 16. The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of carbohydrate is: a. 90. b. 120. c. 180. d. 270. ANSWER: B Carbohydrate contains 4 kcal per gram; therefore, 30 g carbohydrate contains 30 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application 4 = 120 17. The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is: a. 10% to 35%. b. 20% to 35%. c. 40% to 55%. d. 45% to 65%. ANSWER: D DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 18. It has been generally accepted that the percentage of total daily kcalories supplied by fats should be no more than: a. 10% to 15%. b. 10% to 35%. c. 20% to 35%. d. 40% to 55%. ANSWER: C DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 19. The number of kcalories provided by a food that contains 22 g of fat is: a. 88. b. 132. c. 154. d. 198. ANSWER: D Fat contains 9 kcal per gram; therefore, the number of kcal in 22 g of fat is 22 9 = 198 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application 20. The primary function of protein in the body is to: a. supply energy. b. regulate metabolic processes. c. control muscle contractions. d. build tissue. ANSWER: D DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 21. The number of kcalories provided by 15 g of protein is: a. 15. b. 45. c. 60. d. 135. ANSWER: C Protein contains 4 kcal per gram; therefore, the number of kcal in 15 g protein is 15 4 = 60 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application