Williams' Essentials of Nutrition and Diet Therapy | Test Bank
Williams' Essentials of
Nutrition and Diet Therapy
13th Edition
Schlenker & Gilbert
TEST BANK
Chapters 1 – 25
Page 1 of 156
,Williams' Essentials of Nutrition and Diet Therapy | Test Bank
TABLE OF CONTENTS
PART 1: INTRODUCTION TO HUMAN NUTRITION
Chapter 01 Nutrition and Health
Chapter 02 Digestion, Absorption, and Metabolism
Chapter 03 Carbohydrates
Chapter 04 Lipids
Chapter 05 Proteins
Chapter 06 Vitamins
Chapter 07 Minerals and Water
Chapter 08 Energy Balance
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
Chapter 09 Food Selection and Food Safety
Chapter 10 Community Nutrition: Promoting Healthy Eating
Chapter 11 Nutrition During Pregnancy and Lactation
Chapter 12 Nutrition for Normal Growth and Development
Chapter 13 Nutrition for Adults: Early, Middle, and Later Years
Chapter 14 Nutrition and Physical Fitness
Chapter 15 The Complexity of Obesity: Beyond Energy Balance
PART 3: INTRODUCTION TO CLINICAL NUTRITION
Chapter 16 Nutrition Assessment and Nutrition Therapy in Patient Care
Chapter 17 Metabolic Stress
Chapter 18 Drug-Nutrient Interactions
Chapter 19 Nutrition Support: Enteral and Parenteral Nutrition
Chapter 20 Gastrointestinal Diseases
Chapter 21 Diseases of the Heart, Blood Vessels, and Lungs
Chapter 22 Diabetes Mellitus
Chapter 23 Renal Disease
Chapter 24 Acquired Immunodeficiency Syndrome (AIDS)
Chapter 25 Cancer
Page 2 of 156
,Williams' Essentials of Nutrition and Diet Therapy | Test Bank
PART 1: INTRODUCTION TO HUMAN NUTRITION
Chapter 01: Nutrition and Health
MULTIPLE CHOICE
1. The major focus of nutritional recommendations in this century has shifted to:
a. prevention and control of chronic diseases.
b. improved sanitation and public health.
c. prevention and control of infectious diseases.
d. development of healthful foods using food technology.
2. A physical science that contributes to understanding how nutrition relates to health and well- being
is:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
3. The body of scientific knowledge related to nutritional requirements of human growth, maintenance,
activity, and reproduction is known as:
a. physiology.
b. nutrition science.
c. biochemistry.
d. dietetics.
4. The professional primarily responsible for application of nutrition science in clinical practice settings
is the:
a. nurse.
b. physician.
c. public health nutritionist.
d. registered dietitian.
5. The primary responsibility for nutrition care of people in the community belongs to the:
a. community physician.
b. public health nurse.
c. public health nutritionist.
d. registered dietitian.
6. The best source of nutrients is provided by:
a. specific food combinations.
b. a variety of foods.
c. individual foods.
d. a variety of food supplements.
7. Macronutrients include:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
8. Micronutrients include:
a. fats.
b. proteins.
Page 3 of 156
, Williams' Essentials of Nutrition and Diet Therapy | Test Bank
c. vitamins.
d. carbohydrates.
9. The sum of all chemical processes inside living cells of the body that sustain life and health is known
as:
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
10. A primary function of macronutrients in the body is to:
a. supply energy.
b. regulate metabolic processes.
c. maintain homeostasis.
d. control cellular activity.
11. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to:
a. provide energy.
b. control cellular wastes.
c. control hormone levels.
d. regulate absorption.
12. Individual nutrients are characterized by their ability to:
a. work alone.
b. fulfill specific metabolic roles.
c. influence weight loss.
d. improve mental status.
13. The nutrient group that provides the primary source of energy for the body is:
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
14. The primary function of carbohydrates as a food source is to:
a. regulate metabolic processes.
b. build body tissue.
c. supply energy.
d. provide bulk.
15. The main body storage form of carbohydrates is:
a. glycogen.
b. starch.
c. fat.
d. glucose.
16. The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of carbohydrate
is:
a. 90\.
b. 120\.
c. 180\.
d. 270\.
Page 4 of 156
Williams' Essentials of
Nutrition and Diet Therapy
13th Edition
Schlenker & Gilbert
TEST BANK
Chapters 1 – 25
Page 1 of 156
,Williams' Essentials of Nutrition and Diet Therapy | Test Bank
TABLE OF CONTENTS
PART 1: INTRODUCTION TO HUMAN NUTRITION
Chapter 01 Nutrition and Health
Chapter 02 Digestion, Absorption, and Metabolism
Chapter 03 Carbohydrates
Chapter 04 Lipids
Chapter 05 Proteins
Chapter 06 Vitamins
Chapter 07 Minerals and Water
Chapter 08 Energy Balance
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
Chapter 09 Food Selection and Food Safety
Chapter 10 Community Nutrition: Promoting Healthy Eating
Chapter 11 Nutrition During Pregnancy and Lactation
Chapter 12 Nutrition for Normal Growth and Development
Chapter 13 Nutrition for Adults: Early, Middle, and Later Years
Chapter 14 Nutrition and Physical Fitness
Chapter 15 The Complexity of Obesity: Beyond Energy Balance
PART 3: INTRODUCTION TO CLINICAL NUTRITION
Chapter 16 Nutrition Assessment and Nutrition Therapy in Patient Care
Chapter 17 Metabolic Stress
Chapter 18 Drug-Nutrient Interactions
Chapter 19 Nutrition Support: Enteral and Parenteral Nutrition
Chapter 20 Gastrointestinal Diseases
Chapter 21 Diseases of the Heart, Blood Vessels, and Lungs
Chapter 22 Diabetes Mellitus
Chapter 23 Renal Disease
Chapter 24 Acquired Immunodeficiency Syndrome (AIDS)
Chapter 25 Cancer
Page 2 of 156
,Williams' Essentials of Nutrition and Diet Therapy | Test Bank
PART 1: INTRODUCTION TO HUMAN NUTRITION
Chapter 01: Nutrition and Health
MULTIPLE CHOICE
1. The major focus of nutritional recommendations in this century has shifted to:
a. prevention and control of chronic diseases.
b. improved sanitation and public health.
c. prevention and control of infectious diseases.
d. development of healthful foods using food technology.
2. A physical science that contributes to understanding how nutrition relates to health and well- being
is:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
3. The body of scientific knowledge related to nutritional requirements of human growth, maintenance,
activity, and reproduction is known as:
a. physiology.
b. nutrition science.
c. biochemistry.
d. dietetics.
4. The professional primarily responsible for application of nutrition science in clinical practice settings
is the:
a. nurse.
b. physician.
c. public health nutritionist.
d. registered dietitian.
5. The primary responsibility for nutrition care of people in the community belongs to the:
a. community physician.
b. public health nurse.
c. public health nutritionist.
d. registered dietitian.
6. The best source of nutrients is provided by:
a. specific food combinations.
b. a variety of foods.
c. individual foods.
d. a variety of food supplements.
7. Macronutrients include:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
8. Micronutrients include:
a. fats.
b. proteins.
Page 3 of 156
, Williams' Essentials of Nutrition and Diet Therapy | Test Bank
c. vitamins.
d. carbohydrates.
9. The sum of all chemical processes inside living cells of the body that sustain life and health is known
as:
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
10. A primary function of macronutrients in the body is to:
a. supply energy.
b. regulate metabolic processes.
c. maintain homeostasis.
d. control cellular activity.
11. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to:
a. provide energy.
b. control cellular wastes.
c. control hormone levels.
d. regulate absorption.
12. Individual nutrients are characterized by their ability to:
a. work alone.
b. fulfill specific metabolic roles.
c. influence weight loss.
d. improve mental status.
13. The nutrient group that provides the primary source of energy for the body is:
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
14. The primary function of carbohydrates as a food source is to:
a. regulate metabolic processes.
b. build body tissue.
c. supply energy.
d. provide bulk.
15. The main body storage form of carbohydrates is:
a. glycogen.
b. starch.
c. fat.
d. glucose.
16. The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of carbohydrate
is:
a. 90\.
b. 120\.
c. 180\.
d. 270\.
Page 4 of 156
