WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1
Reference
Ch. 1 — Nutrition and Health
Clinical Question Stem
A 52-year-old community health nurse performs a brief
nutrition screen at a senior center and finds Mr. K reports eating
fast food 5–6 times/week, low fruit/vegetable intake, difficulty
chewing, and a 5% unintentional weight loss over 3 months.
Vital signs are stable; he has long-standing hypertension and
,early-stage osteoarthritis. Which immediate action best reflects
appropriate screening-to-intervention triage?
Options
A. Provide a one-page dietary handout about sodium reduction
and advise follow-up if symptoms worsen.
B. Refer for a comprehensive nutrition assessment with a
registered dietitian because of recent weight loss and chewing
difficulty.
C. Schedule a short group presentation at the senior center
about healthy fast-food choices.
D. Advise increased protein shakes to prevent further weight
loss and monitor at the next monthly screening.
Correct Answer
B
Rationales
Correct (B): Recent unintentional weight loss plus chewing
difficulty are red flags on screening that require a
comprehensive nutrition assessment to identify causes
(dysphagia, dentition, inadequate intake) and determine
individualized interventions. This aligns with screening
principles in the chapter: screen to detect risk, then refer for
assessment.
Incorrect (A): A handout is low-intensity and insufficient for
weight loss and functional issues; it misses the need to identify
underlying causes.
Incorrect (C): Group education is preventive but delayed and
,not individualized; it doesn’t address the immediate risk of
weight loss.
Incorrect (D): Protein supplements may temporarily increase
intake but prescribing them without assessment risks masking
underlying problems (e.g., dental issues, malabsorption).
Teaching Point
Unintentional weight loss on screening mandates timely
comprehensive nutrition assessment and dietitian referral.
Citation
Gilbert, J. A., & Schlenker, E. (2024). Williams’ Essentials of
Nutrition and Diet Therapy (13th ed.). Chapter 1.
2
Reference
Ch. 1 — Nutrition and Health
Clinical Question Stem
A primary care clinic is designing a brief screening tool to
identify patients at risk for diet-related chronic disease. Which
item best operationalizes the concept of "nutrition risk" as
described in the chapter?
Options
A. A single question about patient interest in healthy cooking
classes.
B. A question about the frequency of processed food
consumption plus recent unintentional weight change.
, C. A checklist of patient favorite foods with portion sizes.
D. Assessment of patient knowledge about dietary guidelines.
Correct Answer
B
Rationales
Correct (B): Nutrition risk screening should identify dietary
patterns (processed food frequency) and clinical indicators
(weight change) that predict malnutrition or chronic disease—
consistent with screening principles in the chapter.
Incorrect (A): Interest in cooking is useful for counseling
readiness but does not directly identify risk.
Incorrect (C): A food-favorite list gives dietary detail for
assessment but is too time-consuming for brief screening and
not focused on risk signals.
Incorrect (D): Knowledge assessment measures education
needs, not immediate nutrition risk.
Teaching Point
Effective screening combines dietary pattern questions with
simple clinical risk indicators.
Citation
Gilbert, J. A., & Schlenker, E. (2024). Williams’ Essentials of
Nutrition and Diet Therapy (13th ed.). Chapter 1.
3
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
1
Reference
Ch. 1 — Nutrition and Health
Clinical Question Stem
A 52-year-old community health nurse performs a brief
nutrition screen at a senior center and finds Mr. K reports eating
fast food 5–6 times/week, low fruit/vegetable intake, difficulty
chewing, and a 5% unintentional weight loss over 3 months.
Vital signs are stable; he has long-standing hypertension and
,early-stage osteoarthritis. Which immediate action best reflects
appropriate screening-to-intervention triage?
Options
A. Provide a one-page dietary handout about sodium reduction
and advise follow-up if symptoms worsen.
B. Refer for a comprehensive nutrition assessment with a
registered dietitian because of recent weight loss and chewing
difficulty.
C. Schedule a short group presentation at the senior center
about healthy fast-food choices.
D. Advise increased protein shakes to prevent further weight
loss and monitor at the next monthly screening.
Correct Answer
B
Rationales
Correct (B): Recent unintentional weight loss plus chewing
difficulty are red flags on screening that require a
comprehensive nutrition assessment to identify causes
(dysphagia, dentition, inadequate intake) and determine
individualized interventions. This aligns with screening
principles in the chapter: screen to detect risk, then refer for
assessment.
Incorrect (A): A handout is low-intensity and insufficient for
weight loss and functional issues; it misses the need to identify
underlying causes.
Incorrect (C): Group education is preventive but delayed and
,not individualized; it doesn’t address the immediate risk of
weight loss.
Incorrect (D): Protein supplements may temporarily increase
intake but prescribing them without assessment risks masking
underlying problems (e.g., dental issues, malabsorption).
Teaching Point
Unintentional weight loss on screening mandates timely
comprehensive nutrition assessment and dietitian referral.
Citation
Gilbert, J. A., & Schlenker, E. (2024). Williams’ Essentials of
Nutrition and Diet Therapy (13th ed.). Chapter 1.
2
Reference
Ch. 1 — Nutrition and Health
Clinical Question Stem
A primary care clinic is designing a brief screening tool to
identify patients at risk for diet-related chronic disease. Which
item best operationalizes the concept of "nutrition risk" as
described in the chapter?
Options
A. A single question about patient interest in healthy cooking
classes.
B. A question about the frequency of processed food
consumption plus recent unintentional weight change.
, C. A checklist of patient favorite foods with portion sizes.
D. Assessment of patient knowledge about dietary guidelines.
Correct Answer
B
Rationales
Correct (B): Nutrition risk screening should identify dietary
patterns (processed food frequency) and clinical indicators
(weight change) that predict malnutrition or chronic disease—
consistent with screening principles in the chapter.
Incorrect (A): Interest in cooking is useful for counseling
readiness but does not directly identify risk.
Incorrect (C): A food-favorite list gives dietary detail for
assessment but is too time-consuming for brief screening and
not focused on risk signals.
Incorrect (D): Knowledge assessment measures education
needs, not immediate nutrition risk.
Teaching Point
Effective screening combines dietary pattern questions with
simple clinical risk indicators.
Citation
Gilbert, J. A., & Schlenker, E. (2024). Williams’ Essentials of
Nutrition and Diet Therapy (13th ed.). Chapter 1.
3
