Test Bank For Williams' Essentials of Nutrition
B B B B B B
B and Diet Therapy,
B B B
13th Edition Schlenker & Gilbert
B B B B B
Chapter 1 - 25 xfx xfx xfx
,TABLEOFCONTENT B B
PART 1: INTRODUCTION TO HUMAN NUTRITION
B B B B B
1. Nutrition and Health B B
2. Digestion, Absorption, and Metabolism
B B B
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water B B
8. Energy Balance
B
PART 2:B COMMUNITY NUTRITION AND THE LIFE CYCLE B B B B B
9. Food Selection and Food Safety
B B B B
10. CommunityNutrition: Promoting Healthy Eating B B B
11. Nutrition During Pregnancy and Lactation
B B B B
12. Nutrition for Normal Growth and Development
B B B B B
13. Nutrition for Adults: Early, Middle, and Later Years
B B B B B B B
,14. Nutrition and Physical Fitness
B B B
15. The Complexityof Obesity: Beyond Energy Balance
B B B B B
PART 3: INTRODUCTION TO CLINICAL NUTRITION
B B B B B
16. Nutrition Assessment and Nutrition Therapyin Patient Care
B B B B B B
17. Metabolic Stress B
18. Drug-Nutrient Interactions B
19. Nutrition Support: Enteral and Parenteral Nutrition
B B B B B
20. Gastrointestinal Diseases B
21. Diseases of the Heart, Blood Vessels, and Lungs
B B B B B B B
22. Diabetes Mellitus
B
23. Renal Disease
B
24. Acquired ImmunodeficiencySyndrome (AIDS)
B B B
25. Cancer
, Chapter 01: Nutrition and Health
B B B B
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
B B B B B B B B B B
BEdition
MULTIPLE CHOICE B
1. The major focus of nutritional recommendations in this centuryhas shifted to:
B B B B B B B B B B B
a. prevention and control of chronic diseases. B B B B B
b. improved sanitation and public health. B B B B
c. prevention and control of infectious diseases. B B B B B
d. development of healthful foods using food technology. B B B B B B
ANSWER: A DIF: Easy REF: p. 2 B B
MSC: Type of Question: Knowledge B B B
2. A physical science that contributes to understanding how nutrition relates to health and
B B B B B B B B B B B B
Bwell- being is: B B
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy REF: p. 6 B B
MSC: Type of Question: Knowledge B B B
3. The bodyof scientific knowledge related to nutritional requirements of human
B B B B B B B B B B
Bgrowth, maintenance, activity, and reproduction is known as:
B B B B B B B
a. physiology.
b. nutrition science. B
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy REF: p. 7 B B
MSC: Type of Question: Knowledge B B B
4. The professional primarily responsible for application of nutrition science in clinical
B B B B B B B B B B
Bpractice settings is the: B B B
a. nurse.
b. physician.
c. public health nutritionist. B B
d. registered dietitian. B
ANSWER: D DIF: Easy REF: p. 7 B B
MSC: Type of Question: Knowledge B B B
5. The primary responsibility for nutrition care of people in the community belongs to the:
B B B B B B B B B B B B B
a. communityphysician. B
b. public health nurse. B B
c. public health nutritionist. B B
d. registered dietitian. B
ANSWER: C DIF: Easy REF: p. 7 B B
B B B B B B
B and Diet Therapy,
B B B
13th Edition Schlenker & Gilbert
B B B B B
Chapter 1 - 25 xfx xfx xfx
,TABLEOFCONTENT B B
PART 1: INTRODUCTION TO HUMAN NUTRITION
B B B B B
1. Nutrition and Health B B
2. Digestion, Absorption, and Metabolism
B B B
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water B B
8. Energy Balance
B
PART 2:B COMMUNITY NUTRITION AND THE LIFE CYCLE B B B B B
9. Food Selection and Food Safety
B B B B
10. CommunityNutrition: Promoting Healthy Eating B B B
11. Nutrition During Pregnancy and Lactation
B B B B
12. Nutrition for Normal Growth and Development
B B B B B
13. Nutrition for Adults: Early, Middle, and Later Years
B B B B B B B
,14. Nutrition and Physical Fitness
B B B
15. The Complexityof Obesity: Beyond Energy Balance
B B B B B
PART 3: INTRODUCTION TO CLINICAL NUTRITION
B B B B B
16. Nutrition Assessment and Nutrition Therapyin Patient Care
B B B B B B
17. Metabolic Stress B
18. Drug-Nutrient Interactions B
19. Nutrition Support: Enteral and Parenteral Nutrition
B B B B B
20. Gastrointestinal Diseases B
21. Diseases of the Heart, Blood Vessels, and Lungs
B B B B B B B
22. Diabetes Mellitus
B
23. Renal Disease
B
24. Acquired ImmunodeficiencySyndrome (AIDS)
B B B
25. Cancer
, Chapter 01: Nutrition and Health
B B B B
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
B B B B B B B B B B
BEdition
MULTIPLE CHOICE B
1. The major focus of nutritional recommendations in this centuryhas shifted to:
B B B B B B B B B B B
a. prevention and control of chronic diseases. B B B B B
b. improved sanitation and public health. B B B B
c. prevention and control of infectious diseases. B B B B B
d. development of healthful foods using food technology. B B B B B B
ANSWER: A DIF: Easy REF: p. 2 B B
MSC: Type of Question: Knowledge B B B
2. A physical science that contributes to understanding how nutrition relates to health and
B B B B B B B B B B B B
Bwell- being is: B B
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy REF: p. 6 B B
MSC: Type of Question: Knowledge B B B
3. The bodyof scientific knowledge related to nutritional requirements of human
B B B B B B B B B B
Bgrowth, maintenance, activity, and reproduction is known as:
B B B B B B B
a. physiology.
b. nutrition science. B
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy REF: p. 7 B B
MSC: Type of Question: Knowledge B B B
4. The professional primarily responsible for application of nutrition science in clinical
B B B B B B B B B B
Bpractice settings is the: B B B
a. nurse.
b. physician.
c. public health nutritionist. B B
d. registered dietitian. B
ANSWER: D DIF: Easy REF: p. 7 B B
MSC: Type of Question: Knowledge B B B
5. The primary responsibility for nutrition care of people in the community belongs to the:
B B B B B B B B B B B B B
a. communityphysician. B
b. public health nurse. B B
c. public health nutritionist. B B
d. registered dietitian. B
ANSWER: C DIF: Easy REF: p. 7 B B
