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
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10. Community Nutrition: Promoting Healthy Eating
!? ? !?
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
!? !? ? ! !?
,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 bodyof 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. communityphysician. |
b. public health nurse.
| |
c. public health nutritionist.
| |
d. registered dietitian. |
ANSWER: C DIF: Easy REF: | p. | 7
!? !? !? !? !? !? !?
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. Community Nutrition: 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 bodyof 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. communityphysician. |
b. public health nurse.
| |
c. public health nutritionist.
| |
d. registered dietitian. |
ANSWER: C DIF: Easy REF: | p. | 7
