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
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 fphysical fscience fthat fcontributes fto funderstanding fhow fnutrition frelates fto fhealth fand
fwell- fbeing fis:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: f B DIF: Easy REF: fp. f6
MSC: f Type fof fQuestion: fKnowledge
3. The fbody fof fscientific fknowledge frelated fto fnutritional frequirements fof fhuman
fgrowth, fmaintenance, factivity, fand freproduction fis fknown fas:
a. physiology.
b. nutrition fscience.
c. biochemistry.
d. dietetics.
ANSWER: f B DIF: Easy REF: fp. f7
MSC: f Type fof fQuestion: fKnowledge
4. The fprofessional fprimarily fresponsible ffor fapplication fof fnutrition fscience fin fclinical
fpractice fsettings fis fthe:
a. nurse.
b. physician.
c. public fhealth fnutritionist.
d. registered fdietitian.
ANSWER: f D DIF: Easy REF: fp. f7
MSC: f Type fof fQuestion: fKnowledge
5. The fprimary fresponsibility ffor fnutrition fcare fof fpeople fin fthe fcommunity fbelongs fto fthe:
a. community fphysician.
b. public fhealth fnurse.
c. public fhealth fnutritionist.
d. registered fdietitian.
ANSWER: f C DIF: Easy REF: fp. f7
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 fphysical fscience fthat fcontributes fto funderstanding fhow fnutrition frelates fto fhealth fand
fwell- fbeing fis:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: f B DIF: Easy REF: fp. f6
MSC: f Type fof fQuestion: fKnowledge
3. The fbody fof fscientific fknowledge frelated fto fnutritional frequirements fof fhuman
fgrowth, fmaintenance, factivity, fand freproduction fis fknown fas:
a. physiology.
b. nutrition fscience.
c. biochemistry.
d. dietetics.
ANSWER: f B DIF: Easy REF: fp. f7
MSC: f Type fof fQuestion: fKnowledge
4. The fprofessional fprimarily fresponsible ffor fapplication fof fnutrition fscience fin fclinical
fpractice fsettings fis fthe:
a. nurse.
b. physician.
c. public fhealth fnutritionist.
d. registered fdietitian.
ANSWER: f D DIF: Easy REF: fp. f7
MSC: f Type fof fQuestion: fKnowledge
5. The fprimary fresponsibility ffor fnutrition fcare fof fpeople fin fthe fcommunity fbelongs fto fthe:
a. community fphysician.
b. public fhealth fnurse.
c. public fhealth fnutritionist.
d. registered fdietitian.
ANSWER: f C DIF: Easy REF: fp. f7
