WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which statement best defines nutrition?
A. The production of food through agriculture.
B. The study of nutrients and how the body uses them for
growth, maintenance, and health.
C. The study of pharmaceutical effects on appetite.
D. The classification of foods by taste.
Answer: B
Rationale: Nutrition examines nutrients, their functions, and
their role in supporting growth, maintenance, and health — the
fundamental definition used in introductory chapters.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
, 2. Which nutrient category is the body’s primary and
preferred immediate source of energy?
A. Proteins
B. Carbohydrates
C. Vitamins
D. Minerals
Answer: B
Rationale: Carbohydrates are the primary source of readily
available energy for body cells and are emphasized as the main
fuel in basic nutrition overviews.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
3. Compared with carbohydrates and proteins, which
macronutrient provides the most energy per gram?
A. Carbohydrates
B. Proteins
C. Fats (lipids)
D. Water
Answer: C
Rationale: Fats are the most energy-dense macronutrient and
supply more kilocalories per gram than carbohydrates or
protein — a core concept in nutrient function.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
, 4. Which of the following is classified as a micronutrient?
A. Glucose
B. Vitamin C
C. Saturated fat
D. Amino acids
Answer: B
Rationale: Vitamins (e.g., vitamin C) and minerals are
micronutrients required in small amounts for regulatory and
metabolic functions.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
5. The primary purpose of national nutrition guides (e.g.,
MyPlate) is to:
A. Provide exact caloric prescriptions for patients.
B. Visualize recommended proportions of food groups to
promote health and reduce chronic disease risk.
C. Replace individualized medical nutrition therapy.
D. Rank foods by cost per serving.
Answer: B
Rationale: Nutrition guides offer a simple visual for balanced
food selection and public health promotion, not individualized
prescriptions.
, Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition Guides for Food Selection.
6. Which anthropometric measure is most commonly used to
screen adult patients for underweight or overweight in
clinical practice?
A. Mid-upper arm circumference
B. Body mass index (BMI)
C. Triceps skinfold only
D. Serum albumin level
Answer: B
Rationale: BMI is a widely used, simple screening measure for
adult weight status (underweight, normal, overweight, obesity)
described in assessment sections.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health (Nutrition assessment
overview).
7. Which biochemical indicator is commonly used in clinical
settings to help assess protein status, recognizing it is
influenced by hydration and acute illness?
A. Serum albumin
B. Fasting glucose
C. Serum sodium
D. Hemoglobin A1c
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which statement best defines nutrition?
A. The production of food through agriculture.
B. The study of nutrients and how the body uses them for
growth, maintenance, and health.
C. The study of pharmaceutical effects on appetite.
D. The classification of foods by taste.
Answer: B
Rationale: Nutrition examines nutrients, their functions, and
their role in supporting growth, maintenance, and health — the
fundamental definition used in introductory chapters.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
, 2. Which nutrient category is the body’s primary and
preferred immediate source of energy?
A. Proteins
B. Carbohydrates
C. Vitamins
D. Minerals
Answer: B
Rationale: Carbohydrates are the primary source of readily
available energy for body cells and are emphasized as the main
fuel in basic nutrition overviews.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
3. Compared with carbohydrates and proteins, which
macronutrient provides the most energy per gram?
A. Carbohydrates
B. Proteins
C. Fats (lipids)
D. Water
Answer: C
Rationale: Fats are the most energy-dense macronutrient and
supply more kilocalories per gram than carbohydrates or
protein — a core concept in nutrient function.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
, 4. Which of the following is classified as a micronutrient?
A. Glucose
B. Vitamin C
C. Saturated fat
D. Amino acids
Answer: B
Rationale: Vitamins (e.g., vitamin C) and minerals are
micronutrients required in small amounts for regulatory and
metabolic functions.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health.
5. The primary purpose of national nutrition guides (e.g.,
MyPlate) is to:
A. Provide exact caloric prescriptions for patients.
B. Visualize recommended proportions of food groups to
promote health and reduce chronic disease risk.
C. Replace individualized medical nutrition therapy.
D. Rank foods by cost per serving.
Answer: B
Rationale: Nutrition guides offer a simple visual for balanced
food selection and public health promotion, not individualized
prescriptions.
, Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition Guides for Food Selection.
6. Which anthropometric measure is most commonly used to
screen adult patients for underweight or overweight in
clinical practice?
A. Mid-upper arm circumference
B. Body mass index (BMI)
C. Triceps skinfold only
D. Serum albumin level
Answer: B
Rationale: BMI is a widely used, simple screening measure for
adult weight status (underweight, normal, overweight, obesity)
described in assessment sections.
Citation: Williams’ Essentials of Nutrition and Diet Therapy,
13th ed., Chapter: Nutrition and Health (Nutrition assessment
overview).
7. Which biochemical indicator is commonly used in clinical
settings to help assess protein status, recognizing it is
influenced by hydration and acute illness?
A. Serum albumin
B. Fasting glucose
C. Serum sodium
D. Hemoglobin A1c
