Test Bank For Williams' Essentials of Nutrition
c c c c c c
and Diet Therapy,
c c c c
13th Edition Schlenker & Gilbert Chapter 1 - 25
c c c c c c c c
,TABLE OFCONTENT
b
PART 1: INTRODUCTIONTO HUMANNUTRITION
b b b
1. NutritionandHealth b
2. Digestion,Absorption, andMetabolism
b b b
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Mineralsand Water b
8. EnergyBalance
PART2: COMMUNITY NUTRITIONANDTHELIFECYCLE
b b b b
9. FoodSelectionand Food Safety b b
10. CommunityNutrition: PromotingHealthyEating b b
11. NutritionDuring Pregnancyand Lactation
b b
12. NutritionforNormalGrowth and Development
b b b
13. NutritionforAdults:Early,Middle,and LaterYears
b b b b b
,14. Nutrition andPhysical Fitness
c b
15. TheComplexityofObesity: Beyond EnergyBalance b b
PART3: INTRODUCTIONTO CLINICALNUTRITION
b b
16. NutritionAssessment andNutritionTherapyinPatient Care
b b b b
17. MetabolicStress
18. Drug-Nutrient Interactions
b
19. Nutrition Support: Enteraland ParenteralNutrition
c b b
20. GastrointestinalDiseases
21. DiseasesoftheHeart,BloodVessels,and Lungs
b b b b b
22. DiabetesMellitus
23. RenalDisease
24. AcquiredImmunodeficiencySyndrome(AIDS)
b
25. Cancer
, Chapter01:NutritionandHealth
Schlenker& Gilbert:Williams’Essentials ofNutritionandDietTherapy, 13thEdition
b b b b b b b b
MULTIPLECHOICE
1. The major focus ofnutritionalrecommendations inthis centuryhas shifted to:
b b c b b c b
a. preventionand controlofchronicdiseases. b
b. improvedsanitationandpublic health. b b b
c. preventionand controlofinfectious diseases. b c
d. development ofhealthful foodsusing foodtechnology. b b b
ANSWER: A DIF: Easyc b c b REF: p.2 b b
MSC: TypeofQuestion:Knowledge
b
2. Aphysicalsciencethatcontributestounderstandinghownutritionrelates tohealthandwell- being
b b b c b b
is:
b
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easyc b c b REF: p.6 b b
MSC: TypeofQuestion:Knowledge
b
3. Thebodyofscientificknowledgerelatedtonutritionalrequirementsofhumangrowth, b b b
b maintenance, activity, andreproductionisknownas:
b b b b
a. physiology.
b. nutritionscience.
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easyc b c b REF: p.7 b b
MSC: TypeofQuestion:Knowledge
b
4. Theprofessionalprimarilyresponsible forapplicationofnutritionscience inclinicalpractice b b b
b settingsisthe: b b
a. nurse.
b. physician.
c. publichealthnutritionist.
d. registereddietitian.
ANSWER: D DIF: Easyc b c b REF: p.7 b b
MSC: TypeofQuestion:Knowledge
b
5. Theprimaryresponsibilityfor nutritioncareofpeople inthecommunitybelongs tothe: b b b b b b
a. communityphysician.
b. publichealth nurse. b
c. publichealthnutritionist.
d. registereddietitian.
b DIF: Easy REF: p.7 b b
c c c c c c
and Diet Therapy,
c c c c
13th Edition Schlenker & Gilbert Chapter 1 - 25
c c c c c c c c
,TABLE OFCONTENT
b
PART 1: INTRODUCTIONTO HUMANNUTRITION
b b b
1. NutritionandHealth b
2. Digestion,Absorption, andMetabolism
b b b
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Mineralsand Water b
8. EnergyBalance
PART2: COMMUNITY NUTRITIONANDTHELIFECYCLE
b b b b
9. FoodSelectionand Food Safety b b
10. CommunityNutrition: PromotingHealthyEating b b
11. NutritionDuring Pregnancyand Lactation
b b
12. NutritionforNormalGrowth and Development
b b b
13. NutritionforAdults:Early,Middle,and LaterYears
b b b b b
,14. Nutrition andPhysical Fitness
c b
15. TheComplexityofObesity: Beyond EnergyBalance b b
PART3: INTRODUCTIONTO CLINICALNUTRITION
b b
16. NutritionAssessment andNutritionTherapyinPatient Care
b b b b
17. MetabolicStress
18. Drug-Nutrient Interactions
b
19. Nutrition Support: Enteraland ParenteralNutrition
c b b
20. GastrointestinalDiseases
21. DiseasesoftheHeart,BloodVessels,and Lungs
b b b b b
22. DiabetesMellitus
23. RenalDisease
24. AcquiredImmunodeficiencySyndrome(AIDS)
b
25. Cancer
, Chapter01:NutritionandHealth
Schlenker& Gilbert:Williams’Essentials ofNutritionandDietTherapy, 13thEdition
b b b b b b b b
MULTIPLECHOICE
1. The major focus ofnutritionalrecommendations inthis centuryhas shifted to:
b b c b b c b
a. preventionand controlofchronicdiseases. b
b. improvedsanitationandpublic health. b b b
c. preventionand controlofinfectious diseases. b c
d. development ofhealthful foodsusing foodtechnology. b b b
ANSWER: A DIF: Easyc b c b REF: p.2 b b
MSC: TypeofQuestion:Knowledge
b
2. Aphysicalsciencethatcontributestounderstandinghownutritionrelates tohealthandwell- being
b b b c b b
is:
b
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easyc b c b REF: p.6 b b
MSC: TypeofQuestion:Knowledge
b
3. Thebodyofscientificknowledgerelatedtonutritionalrequirementsofhumangrowth, b b b
b maintenance, activity, andreproductionisknownas:
b b b b
a. physiology.
b. nutritionscience.
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easyc b c b REF: p.7 b b
MSC: TypeofQuestion:Knowledge
b
4. Theprofessionalprimarilyresponsible forapplicationofnutritionscience inclinicalpractice b b b
b settingsisthe: b b
a. nurse.
b. physician.
c. publichealthnutritionist.
d. registereddietitian.
ANSWER: D DIF: Easyc b c b REF: p.7 b b
MSC: TypeofQuestion:Knowledge
b
5. Theprimaryresponsibilityfor nutritioncareofpeople inthecommunitybelongs tothe: b b b b b b
a. communityphysician.
b. publichealth nurse. b
c. publichealthnutritionist.
d. registereddietitian.
b DIF: Easy REF: p.7 b b
