,TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET THERAPY,
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12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT
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TABLE OF CONTENT j j
PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and 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. Energy Balance j
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
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9. Food Selection and Food Safety
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10. CommunityNutrition: Promoting Healthy Eating j j j j
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 Complexityof Obesity: Beyond Energy Balance
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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. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases j
21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus
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23. Renal Disease
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24. Acquired ImmunodeficiencySyndrome (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, 12th Edition
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MULTIPLE CHOICE j
1. The major focus of nutritional recommendations in this century has shifted to:
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a. prevention and control of chronic diseases. j j j j j
b. improved sanitation and public health. j j j j
c. prevention and control of infectious diseases. j j j j j
d. development of healthful foods using food technology. j j j j j j
ANS: A DIF: Easy
j REF: p. 2 j j
MSC: Type of Question: Knowledge
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2. A physical science that contributes to understanding how nutrition relates to health and well-
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jbeing is: j
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy
j REF: p. 6 j j
MSC: Type of Question: Knowledge
j j j j
3. The body of scientific knowledge related to nutritional requirements of human growth,
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jmaintenance, activity, and reproduction is known as: j j j j j j
a. physiology.
b. nutrition science. j
c. biochemistry.
d. dietetics.
ANS: B DIF: Easy
j REF: p. 7 j j
MSC: Type of Question: Knowledge
j j j j
4. The professional primarily responsible for application of nutrition science in clinical practice
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jsettings is the: j j
a. nurse.
b. physician.
c. public health nutritionist. j j
d. registered dietitian. j
ANS: D DIF: Easy
j REF: p. 7 j j
MSC: Type of Question: Knowledge
j j j j
5. The primary responsibility for nutrition care of people in the community belongs to the:
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a. community physician. j
b. public health nurse. j j
c. public health nutritionist. j j
d. registered dietitian. j
ANS: C j DIF: Easy REF: p. 7 j j
j j j j j j j j j
12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT
j j j j j j j j j
TABLE OF CONTENT j j
PART 1: INTRODUCTION TO HUMAN NUTRITION
j j j j j
1. Nutrition and 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. Energy Balance j
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
j j j j j j j
9. Food Selection and Food Safety
j j j j
10. CommunityNutrition: Promoting Healthy Eating j j j j
11. Nutrition During Pregnancy and Lactation
j j j j
12. Nutrition for Normal Growth and Development
j j j j j
13. Nutrition for Adults: Early, Middle, and Later Years
j j j j j j j
,14. Nutrition and Physical Fitness
j j j
15. The Complexityof Obesity: Beyond Energy Balance
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. Nutrition Support: Enteral and Parenteral Nutrition
j j j j j
20. Gastrointestinal Diseases j
21. Diseases of the Heart, Blood Vessels, and Lungs
j j j j j j j
22. Diabetes Mellitus
j
23. Renal Disease
j
24. Acquired ImmunodeficiencySyndrome (AIDS)
j j j
25. Cancer
, Chapter 01: Nutrition and Health
j j j j
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th Edition
j j j j j j j j j j j
MULTIPLE CHOICE j
1. The major focus of nutritional recommendations in this century has shifted to:
j j j j j j j j j j j
a. prevention and control of chronic diseases. j j j j j
b. improved sanitation and public health. j j j j
c. prevention and control of infectious diseases. j j j j j
d. development of healthful foods using food technology. j j j j j j
ANS: A DIF: Easy
j REF: p. 2 j j
MSC: Type of Question: Knowledge
j j j j
2. A physical science that contributes to understanding how nutrition relates to health and well-
j j j j j j j j j j j j j
jbeing is: j
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy
j REF: p. 6 j j
MSC: Type of Question: Knowledge
j j j j
3. The body of scientific knowledge related to nutritional requirements of human growth,
j j j j j j j j j j j
jmaintenance, activity, and reproduction is known as: j j j j j j
a. physiology.
b. nutrition science. j
c. biochemistry.
d. dietetics.
ANS: B DIF: Easy
j REF: p. 7 j j
MSC: Type of Question: Knowledge
j j j j
4. The professional primarily responsible for application of nutrition science in clinical practice
j j j j j j j j j j j
jsettings is the: j j
a. nurse.
b. physician.
c. public health nutritionist. j j
d. registered dietitian. j
ANS: D DIF: Easy
j REF: p. 7 j j
MSC: Type of Question: Knowledge
j j j j
5. The primary responsibility for nutrition care of people in the community belongs to the:
j j j j j j j j j j j j j
a. community physician. j
b. public health nurse. j j
c. public health nutritionist. j j
d. registered dietitian. j
ANS: C j DIF: Easy REF: p. 7 j j
