Test Bank For Williams' Essentials of Nutrition
and Diet Therapy,
13th Edition Schlenker & Gilbert Chapter 1 - 25
,TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
8. Energy Balance
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
9. Food Selection and Food Safety
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy and Lactation
12. Nutrition for Normal Growth and Development
13. Nutrition for Adults: Early, Middle, and Later Years
,14. Nutrition and Physical Fitness
15. The Complexity of Obesity: Beyond Energy Balance
PART 3: INTRODUCTION TO CLINICAL NUTRITION
16. Nutrition Assessment and Nutrition Therapy in Patient Care
17. Metabolic Stress
18. Drug-Nutrient Interactions
19. Nutrition Support: Enteral and Parenteral Nutrition
20. Gastrointestinal Diseases
21. Diseases of the Heart, Blood Vessels, and Lungs
22. Diabetes Mellitus
23. Renal Disease
24. Acquired Immunodeficiency Syndrome (AIDS)
25. Cancer
, Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
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.
ANSWER: A DIF: Easy REF: p. 2
MSC: Type of Question: Knowledge
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.
ANSWER: B DIF: Easy REF: p. 6
MSC: Type of Question: Knowledge
3. The body of scientific knowledge related to nutritional requirements of human growth, m
jk kj kj jk jk jk jk jk jk kj jk j k
aintenance, activity, and reproduction is known as:
jk jk jk jk jk jk
a. physiology.
b. nutrition science. jk
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy
jkj k REF: p. 7 jk jk
MSC: Type of Question: Knowledge
jk jk jk jk
4. The professional primarily responsible for application of nutrition science in clinical practice sett
jk jk kj jk jk jk jk jk jk jk jk j k
ings is the:
jk jk
a. nurse.
b. physician.
c. public health nutritionist.
jk jk
d. registered dietitian. jk
ANSWER: D DIF: Easy
jkj k REF: p. 7 jk jk
MSC: Type of Question: Knowledge
jk jk jk jk
5. The primary responsibility for nutrition care of people in the community belongs to the:
jk kj jk jk jk jk jk jk jk jk jk jk jk
a. community physician. kj
b. public health nurse.
jk jk
c. public health nutritionist.
jk jk
d. registered dietitian. jk
ANSWER: C jkj k DIF: Easy REF: p. 7 jk jk
and Diet Therapy,
13th Edition Schlenker & Gilbert Chapter 1 - 25
,TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
8. Energy Balance
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
9. Food Selection and Food Safety
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy and Lactation
12. Nutrition for Normal Growth and Development
13. Nutrition for Adults: Early, Middle, and Later Years
,14. Nutrition and Physical Fitness
15. The Complexity of Obesity: Beyond Energy Balance
PART 3: INTRODUCTION TO CLINICAL NUTRITION
16. Nutrition Assessment and Nutrition Therapy in Patient Care
17. Metabolic Stress
18. Drug-Nutrient Interactions
19. Nutrition Support: Enteral and Parenteral Nutrition
20. Gastrointestinal Diseases
21. Diseases of the Heart, Blood Vessels, and Lungs
22. Diabetes Mellitus
23. Renal Disease
24. Acquired Immunodeficiency Syndrome (AIDS)
25. Cancer
, Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
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.
ANSWER: A DIF: Easy REF: p. 2
MSC: Type of Question: Knowledge
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.
ANSWER: B DIF: Easy REF: p. 6
MSC: Type of Question: Knowledge
3. The body of scientific knowledge related to nutritional requirements of human growth, m
jk kj kj jk jk jk jk jk jk kj jk j k
aintenance, activity, and reproduction is known as:
jk jk jk jk jk jk
a. physiology.
b. nutrition science. jk
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy
jkj k REF: p. 7 jk jk
MSC: Type of Question: Knowledge
jk jk jk jk
4. The professional primarily responsible for application of nutrition science in clinical practice sett
jk jk kj jk jk jk jk jk jk jk jk j k
ings is the:
jk jk
a. nurse.
b. physician.
c. public health nutritionist.
jk jk
d. registered dietitian. jk
ANSWER: D DIF: Easy
jkj k REF: p. 7 jk jk
MSC: Type of Question: Knowledge
jk jk jk jk
5. The primary responsibility for nutrition care of people in the community belongs to the:
jk kj jk jk jk jk jk jk jk jk jk jk jk
a. community physician. kj
b. public health nurse.
jk jk
c. public health nutritionist.
jk jk
d. registered dietitian. jk
ANSWER: C jkj k DIF: Easy REF: p. 7 jk jk
