Test Bank for Williams' Essentials of Nutrition and Diet Therapy, 13th Edition by Schlenker & Gilbert – Latest Version

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Test Bank For Williams' Essentials of Nutrition
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and Diet Therapy,
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13th Edition Schlenker & Gilbert Chapter 1 - 25
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TABLE OFCONTENT
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PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health n n




2. Digestion, Absorption, and Metabolism n n n




3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water n n




8. EnergyBalance n




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 HealthyEating n n n n




11. Nutrition During Pregnancyand 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. Nutritionand Physical Fitness
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15. The Complexityof Obesity: Beyond EnergyBalance
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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 n




18. Drug-Nutrient Interactions n




19. NutritionSupport: Enteral and Parenteral Nutrition
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20. GastrointestinalDiseases n




21. Diseases ofthe Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus n




23. RenalDisease n




24. Acquired ImmunodeficiencySyndrome (AIDS)
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25. Cancer

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Chapter01:NutritionandHealth
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Schlenker & Gilbert: Williams’Essentials of Nutrition and Diet Therapy, 13th Edition
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MULTIPLE CHOICE n




1. The major focus ofnutritional recommendations in this centuryhas shifted to:
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a. prevention and control of chronic diseases. n n n n n




b. improved sanitation and public health. n n n n




c. prevention and controlof infectious diseases. n n n n n




d. development ofhealthful foods using foodtechnology. n n n n n n




ANSWER: A DIF: Easy n n REF: p. 2 n n




MSC: Type of Question: Knowledge
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2. A physicalscience that contributes to understanding how nutrition relates to health and well- being
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n is:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy n n REF: p. 6 n n




MSC: Type of Question: Knowledge
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3. The bodyofscientific knowledge related to nutritional requirements ofhuman growth,
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n maintenance, activity, and reproduction is known as: n n n n n n




a. physiology.
b. nutrition science. n




c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy n n REF: p. 7 n n




MSC: Type of Question: Knowledge
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4. The professional primarilyresponsible for applicationofnutrition science inclinicalpractice
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n settings is the: n n




a. nurse.
b. physician.
c. public health nutritionist. n n




d. registered dietitian. n




ANSWER: D DIF: Easy n n REF: p. 7 n n




MSC: Type of Question: Knowledge
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5. The primaryresponsibility for nutrition care of people in the communitybelongs to the:
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a. communityphysician. n




b. public health nurse. n n




c. public health nutritionist. n n




d. registered dietitian. n




ANSWER: C n n DIF: Easy REF: p. 7 n n