Test Bank For Williams' Essentials of Nutrition
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and Diet Therapy,
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13th Edition Schlenker & Gilbert Chapter 1 - 25
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,TABLE OFCONTENT
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PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutritionand Health j j
2. Digestion, Absorption, and Metabolism j j j
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water j j
8. EnergyBalance j
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
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9. FoodSelectionand Food Safety
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10. CommunityNutrition: Promoting HealthyEating j j j j
11. NutritionDuring Pregnancyand Lactationj j j j
12. Nutrition forNormalGrowth and Development
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13. Nutritionfor Adults: Early, Middle, and Later Years
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,14. NutritionandPhysical Fitness j j j
15. TheComplexityof Obesity: Beyond EnergyBalance
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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 j
18. Drug-Nutrient Interactions j
19. NutritionSupport: Enteraland ParenteralNutrition
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20. GastrointestinalDiseases j
21. Diseases ofthe Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus j
23. RenalDisease j
24. Acquired ImmunodeficiencySyndrome(AIDS)
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25. Cancer
, Chapter01:NutritionandHealth
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Schlenker& Gilbert: Williams’Essentials of Nutrition and Diet Therapy, 13th Edition
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MULTIPLE CHOICE j
1. The major focus ofnutritional recommendations in this centuryhas shifted to:
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a. preventionand control of chronic diseases. j j j j j
b. improved sanitation and public health. j j j j
c. preventionand controlof infectious diseases. j j j j j
d. development ofhealthful foodsusing foodtechnology. j j j j j j
ANSWER: A DIF: Easy j j REF: p. 2 j j
MSC: Typeof Question: Knowledge
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2. Aphysicalsciencethat contributesto understandinghow nutritionrelatesto healthand well- being
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a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy j j REF: p. 6 j j
MSC: Typeof Question: Knowledge
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3. Thebodyofscientific knowledge related to nutritional requirements ofhumangrowth,
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jmaintenance, activity, and reproduction is known as: j j j j j j
a. physiology.
b. nutritionscience. j
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy j j REF: p. 7 j j
MSC: Typeof Question: Knowledge
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4. Theprofessionalprimarilyresponsible for applicationofnutrition science inclinicalpractice settings
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a. nurse.
b. physician.
c. public healthnutritionist.
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d. registereddietitian. j
ANSWER: D DIF: Easy j j REF: p. 7 j j
MSC: Typeof Question: Knowledge
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5. The primaryresponsibility for nutrition care ofpeople in the communitybelongs to the:
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a. communityphysician. j
b. public health nurse. j j
c. public healthnutritionist. j j
d. registereddietitian. j
ANSWER: C j j DIF: Easy REF: p. 7 j j
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and Diet Therapy,
j j j j
13th Edition Schlenker & Gilbert Chapter 1 - 25
j j j j j j j j
,TABLE OFCONTENT
j j
PART 1: INTRODUCTION TO HUMAN NUTRITION
j j j j j
1. Nutritionand Health j j
2. Digestion, Absorption, and Metabolism j j j
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water j j
8. EnergyBalance j
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
j j j j j j j
9. FoodSelectionand Food Safety
j j j j
10. CommunityNutrition: Promoting HealthyEating j j j j
11. NutritionDuring Pregnancyand Lactationj j j j
12. Nutrition forNormalGrowth and Development
j j j j j
13. Nutritionfor Adults: Early, Middle, and Later Years
j j j j j j j
,14. NutritionandPhysical Fitness j j j
15. TheComplexityof Obesity: Beyond EnergyBalance
j j j j j j
PART 3: INTRODUCTION TO CLINICAL NUTRITION
j j j j j
16. Nutrition Assessment and Nutrition Therapyin Patient Care
j j j j j j j
17. Metabolic Stress j
18. Drug-Nutrient Interactions j
19. NutritionSupport: Enteraland ParenteralNutrition
j j j j j
20. GastrointestinalDiseases j
21. Diseases ofthe Heart, Blood Vessels, and Lungs
j j j j j j j
22. Diabetes Mellitus j
23. RenalDisease j
24. Acquired ImmunodeficiencySyndrome(AIDS)
j j j
25. Cancer
, Chapter01:NutritionandHealth
j j j j
Schlenker& Gilbert: Williams’Essentials of Nutrition and Diet Therapy, 13th Edition
j j j j j j j j j j j
MULTIPLE CHOICE j
1. The major focus ofnutritional recommendations in this centuryhas shifted to:
j j j j j j j j j j j
a. preventionand control of chronic diseases. j j j j j
b. improved sanitation and public health. j j j j
c. preventionand controlof infectious diseases. j j j j j
d. development ofhealthful foodsusing foodtechnology. j j j j j j
ANSWER: A DIF: Easy j j REF: p. 2 j j
MSC: Typeof Question: Knowledge
j j j j
2. Aphysicalsciencethat contributesto understandinghow nutritionrelatesto healthand well- being
j j j j j j j j j j j j j j
j is:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy j j REF: p. 6 j j
MSC: Typeof Question: Knowledge
j j j j
3. Thebodyofscientific knowledge related to nutritional requirements ofhumangrowth,
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jmaintenance, activity, and reproduction is known as: j j j j j j
a. physiology.
b. nutritionscience. j
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy j j REF: p. 7 j j
MSC: Typeof Question: Knowledge
j j j j
4. Theprofessionalprimarilyresponsible for applicationofnutrition science inclinicalpractice settings
j j j j j j j j j j j j
j is the:
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a. nurse.
b. physician.
c. public healthnutritionist.
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d. registereddietitian. j
ANSWER: D DIF: Easy j j REF: p. 7 j j
MSC: Typeof Question: Knowledge
j j j j
5. The primaryresponsibility for nutrition care ofpeople in the communitybelongs to the:
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a. communityphysician. j
b. public health nurse. j j
c. public healthnutritionist. j j
d. registereddietitian. j
ANSWER: C j j DIF: Easy REF: p. 7 j j
