WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
Which statement best defines the field of nutrition?
A. The study of nutrients and their actions in the body,
including how they are digested, absorbed, transported,
metabolized, and used. (Correct)
Rationale: Nutrition examines nutrients and their effects on
growth, maintenance, repair, and health.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Which grouping lists the six classes of nutrients recognized in
human nutrition?
B. Carbohydrates, proteins, lipids (fats), vitamins, minerals, and
water. (Correct)
Rationale: Standard classification of nutrients includes these six
,classes.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
What is the primary purpose of nutrients from food?
C. To provide energy, serve as building materials for body
structures, and regulate body processes. (Correct)
Rationale: Nutrients supply calories for energy, provide
structural components, and are involved in
regulation/metabolism.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
A kilocalorie (kcal) is best described as:
A. The amount of heat required to raise the temperature of 1
kilogram of water 1 degree Celsius — the unit commonly used
to express the energy value of foods. (Correct)
Rationale: The kcal is the standard energy unit for food energy.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Which nutrient is considered "essential"?
D. A nutrient that the body cannot synthesize in sufficient
amounts and therefore must be obtained from the diet.
(Correct)
Rationale: Essential nutrients must be supplied in the diet to
prevent deficiency.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
, Which set describes the primary components of a
comprehensive nutrition assessment?
B. Anthropometric, biochemical, clinical (physical), and dietary
assessment. (Correct)
Rationale: These four domains provide the foundation for
identifying nutritional problems.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Nutrition screening (as distinct from full assessment) is best
characterized by which purpose?
A. A rapid process to identify patients at nutritional risk who
need a more detailed assessment. (Correct)
Rationale: Screening is quick, identifies risk, and triggers referral
for full assessment and intervention.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
The main purpose of national nutrition guides (food-selection
guides) is to:
C. Provide a practical tool to help people choose foods to meet
nutrient needs and promote health. (Correct)
Rationale: Nutrition guides translate nutrient recommendations
into food-based guidance for the public.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Nutrition policy at the national level typically aims to:
B. Reduce population-level nutrition-related health problems
, (e.g., obesity, nutrient deficiencies) and guide public programs
and education. (Correct)
Rationale: Policy shapes programs, funding, and public guidance
to address nutrition-related health issues.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Which of the following is commonly listed among national
health problems with major nutrition links?
D. Obesity, type 2 diabetes, and cardiovascular disease.
(Correct)
Rationale: These chronic conditions are prevalent and closely
associated with dietary patterns and nutrition.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Foodborne illness risk is most often associated with which
class of hazard?
A. Biological hazards (pathogenic microorganisms) due to
improper handling, storage, or cooking. (Correct)
Rationale: Bacterial, viral, and parasitic contamination are
leading causes of foodborne disease when food is mishandled.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
A safe and healthy food supply requires attention to:
C. Food production, processing, storage, preparation, and
regulations that limit contamination and spoilage. (Correct)
Rationale: Safety is maintained across the entire food system
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TEST BANK
Which statement best defines the field of nutrition?
A. The study of nutrients and their actions in the body,
including how they are digested, absorbed, transported,
metabolized, and used. (Correct)
Rationale: Nutrition examines nutrients and their effects on
growth, maintenance, repair, and health.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Which grouping lists the six classes of nutrients recognized in
human nutrition?
B. Carbohydrates, proteins, lipids (fats), vitamins, minerals, and
water. (Correct)
Rationale: Standard classification of nutrients includes these six
,classes.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
What is the primary purpose of nutrients from food?
C. To provide energy, serve as building materials for body
structures, and regulate body processes. (Correct)
Rationale: Nutrients supply calories for energy, provide
structural components, and are involved in
regulation/metabolism.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
A kilocalorie (kcal) is best described as:
A. The amount of heat required to raise the temperature of 1
kilogram of water 1 degree Celsius — the unit commonly used
to express the energy value of foods. (Correct)
Rationale: The kcal is the standard energy unit for food energy.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Which nutrient is considered "essential"?
D. A nutrient that the body cannot synthesize in sufficient
amounts and therefore must be obtained from the diet.
(Correct)
Rationale: Essential nutrients must be supplied in the diet to
prevent deficiency.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
, Which set describes the primary components of a
comprehensive nutrition assessment?
B. Anthropometric, biochemical, clinical (physical), and dietary
assessment. (Correct)
Rationale: These four domains provide the foundation for
identifying nutritional problems.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Nutrition screening (as distinct from full assessment) is best
characterized by which purpose?
A. A rapid process to identify patients at nutritional risk who
need a more detailed assessment. (Correct)
Rationale: Screening is quick, identifies risk, and triggers referral
for full assessment and intervention.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
The main purpose of national nutrition guides (food-selection
guides) is to:
C. Provide a practical tool to help people choose foods to meet
nutrient needs and promote health. (Correct)
Rationale: Nutrition guides translate nutrient recommendations
into food-based guidance for the public.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Nutrition policy at the national level typically aims to:
B. Reduce population-level nutrition-related health problems
, (e.g., obesity, nutrient deficiencies) and guide public programs
and education. (Correct)
Rationale: Policy shapes programs, funding, and public guidance
to address nutrition-related health issues.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Which of the following is commonly listed among national
health problems with major nutrition links?
D. Obesity, type 2 diabetes, and cardiovascular disease.
(Correct)
Rationale: These chronic conditions are prevalent and closely
associated with dietary patterns and nutrition.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
Foodborne illness risk is most often associated with which
class of hazard?
A. Biological hazards (pathogenic microorganisms) due to
improper handling, storage, or cooking. (Correct)
Rationale: Bacterial, viral, and parasitic contamination are
leading causes of foodborne disease when food is mishandled.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed. — Chapter 1: Nutrition and Health.
A safe and healthy food supply requires attention to:
C. Food production, processing, storage, preparation, and
regulations that limit contamination and spoilage. (Correct)
Rationale: Safety is maintained across the entire food system
