WILLIAMS' ESSENTIALS OF
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which statement best defines “nutrition” as presented in
Chapter 1?
A. The study of food production systems.
B. The ingestion of any food regardless of nutrient content.
C. The science of how food affects health through intake,
digestion, absorption, and use of nutrients. (Correct)
D. The exclusive use of supplements to meet nutrient
needs.
Rationale: Nutrition is described as the science of how food and
its components affect body processes and health through
intake, digestion, absorption, and utilization.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
, 2. Which term from the chapter describes both
undernutrition and overnutrition as conditions affecting
health?
A. Food insecurity
B. Malnutrition (Correct)
C. Anorexia
D. Diet therapy
Rationale: Chapter 1 uses “malnutrition” to encompass
problems of nutrient deficiency as well as excess
(overconsumption) that negatively affect health.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
3. A nurse conducting a nutrition screening should prioritize
which initial action described in Chapter 1?
A. Immediate lab testing for all patients
B. Quick identification of patients at nutrition risk using
brief screening tools (Correct)
C. Prescribing a therapeutic diet without assessment
D. Performing a full diet history for every patient
Rationale: The chapter emphasizes rapid screening to identify
patients at risk who need more detailed assessment, reserving
in-depth evaluation for those identified.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
, 4. Which component is one of the four traditional categories
of nutrition assessment highlighted in the chapter?
A. Genetic testing
B. Anthropometric measures (Correct)
C. Radiographic imaging
D. Environmental sampling
Rationale: Nutrition assessment is commonly organized into
anthropometric, biochemical, clinical, and dietary categories;
anthropometry is one of these core categories.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
5. According to Chapter 1, which factor most strongly shapes
personal food choices and perceptions of food?
A. Global food policy only
B. Individual culture, beliefs, and life experiences (Correct)
C. Universal nutrient content tables
D. Hospital meal plans exclusively
Rationale: The chapter discusses how culture, traditions,
beliefs, and personal experience strongly influence food
preferences and perceptions.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
, 6. Which public-health activity is described in Chapter 1 as a
tool for addressing national nutrition problems?
A. Individualized meal planning only
B. Nutrition policy and population-level programs (e.g.,
fortification, education) (Correct)
C. Banning all processed foods
D. Requiring hospitalization for malnutrition
Rationale: The chapter presents nutrition policy and community
programs (food fortification, dietary guidance, public education)
as methods to tackle population-level nutrition issues.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
7. Which is the primary purpose of national nutrition guides
for food selection discussed in the chapter?
A. To provide exact menus for hospitals
B. To guide consumers in choosing foods that meet
nutrient needs and promote health (Correct)
C. To replace professional nutrition counseling
D. To limit calories for all age groups
Rationale: Nutrition guides are intended to translate nutrient
recommendations into food-based advice so people can meet
nutrient needs and support health.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
NUTRITION AND DIET THERAPY
13TH EDITION
• AUTHOR(S)JOYCE ANN GILBERT;
ELEANOR SCHLENKER
TESTBANKS
1. Which statement best defines “nutrition” as presented in
Chapter 1?
A. The study of food production systems.
B. The ingestion of any food regardless of nutrient content.
C. The science of how food affects health through intake,
digestion, absorption, and use of nutrients. (Correct)
D. The exclusive use of supplements to meet nutrient
needs.
Rationale: Nutrition is described as the science of how food and
its components affect body processes and health through
intake, digestion, absorption, and utilization.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
, 2. Which term from the chapter describes both
undernutrition and overnutrition as conditions affecting
health?
A. Food insecurity
B. Malnutrition (Correct)
C. Anorexia
D. Diet therapy
Rationale: Chapter 1 uses “malnutrition” to encompass
problems of nutrient deficiency as well as excess
(overconsumption) that negatively affect health.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
3. A nurse conducting a nutrition screening should prioritize
which initial action described in Chapter 1?
A. Immediate lab testing for all patients
B. Quick identification of patients at nutrition risk using
brief screening tools (Correct)
C. Prescribing a therapeutic diet without assessment
D. Performing a full diet history for every patient
Rationale: The chapter emphasizes rapid screening to identify
patients at risk who need more detailed assessment, reserving
in-depth evaluation for those identified.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
, 4. Which component is one of the four traditional categories
of nutrition assessment highlighted in the chapter?
A. Genetic testing
B. Anthropometric measures (Correct)
C. Radiographic imaging
D. Environmental sampling
Rationale: Nutrition assessment is commonly organized into
anthropometric, biochemical, clinical, and dietary categories;
anthropometry is one of these core categories.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
5. According to Chapter 1, which factor most strongly shapes
personal food choices and perceptions of food?
A. Global food policy only
B. Individual culture, beliefs, and life experiences (Correct)
C. Universal nutrient content tables
D. Hospital meal plans exclusively
Rationale: The chapter discusses how culture, traditions,
beliefs, and personal experience strongly influence food
preferences and perceptions.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
, 6. Which public-health activity is described in Chapter 1 as a
tool for addressing national nutrition problems?
A. Individualized meal planning only
B. Nutrition policy and population-level programs (e.g.,
fortification, education) (Correct)
C. Banning all processed foods
D. Requiring hospitalization for malnutrition
Rationale: The chapter presents nutrition policy and community
programs (food fortification, dietary guidance, public education)
as methods to tackle population-level nutrition issues.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
7. Which is the primary purpose of national nutrition guides
for food selection discussed in the chapter?
A. To provide exact menus for hospitals
B. To guide consumers in choosing foods that meet
nutrient needs and promote health (Correct)
C. To replace professional nutrition counseling
D. To limit calories for all age groups
Rationale: Nutrition guides are intended to translate nutrient
recommendations into food-based advice so people can meet
nutrient needs and support health.
Citation: Williams’ Essentials of Nutrition and Diet Therapy, 13th
ed., Chapter 1.
