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 b b b
,TABLE OF CONTENT 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. EnergyBalance b
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
b b b b b b b
9. Food Selection and Food Safety
b b b b
10. CommunityNutrition: Promoting HealthyEating
b b b b
11. Nutrition During Pregnancyand 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 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 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 Edition
b b b b b b b b b b b
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 b REF: p. 2 b b
MSC: Type of Question: Knowledge
b b b b
2. A physical science that contributes to understanding how nutrition relates to health and well-
b b b b b b b b b b b b b
bbeing is: b
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy b REF: p. 6 b b
MSC: Type of Question: Knowledge
b b b b
3. The bodyof scientific knowledge related to nutritional requirements of human growth,
b b b b b b b b b b b
bmaintenance, activity, and reproduction is known as: b b b b b b
a. physiology.
b. nutrition science. b
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy b REF: p. 7 b b
MSC: Type of Question: Knowledge
b b b b
4. Theprofessional primarily responsible for application of nutrition science in clinical practice
b b b b b b b b b b b
bsettings is the: b b
a. nurse.
b. physician.
c. public health nutritionist. b b
d. registered dietitian. b
ANSWER: D DIF: Easy b REF: p. 7 b b
MSC: Type of Question: Knowledge
b b b b
5. The primaryresponsibility for nutrition care of people in the communitybelongs 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 b 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 b b b
,TABLE OF CONTENT 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. EnergyBalance b
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
b b b b b b b
9. Food Selection and Food Safety
b b b b
10. CommunityNutrition: Promoting HealthyEating
b b b b
11. Nutrition During Pregnancyand 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 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 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 Edition
b b b b b b b b b b b
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 b REF: p. 2 b b
MSC: Type of Question: Knowledge
b b b b
2. A physical science that contributes to understanding how nutrition relates to health and well-
b b b b b b b b b b b b b
bbeing is: b
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy b REF: p. 6 b b
MSC: Type of Question: Knowledge
b b b b
3. The bodyof scientific knowledge related to nutritional requirements of human growth,
b b b b b b b b b b b
bmaintenance, activity, and reproduction is known as: b b b b b b
a. physiology.
b. nutrition science. b
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy b REF: p. 7 b b
MSC: Type of Question: Knowledge
b b b b
4. Theprofessional primarily responsible for application of nutrition science in clinical practice
b b b b b b b b b b b
bsettings is the: b b
a. nurse.
b. physician.
c. public health nutritionist. b b
d. registered dietitian. b
ANSWER: D DIF: Easy b REF: p. 7 b b
MSC: Type of Question: Knowledge
b b b b
5. The primaryresponsibility for nutrition care of people in the communitybelongs 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 b DIF: Easy REF: p. 7 b b
