Test Bank For Williams' Essentials of Nutrition
IIll IIll IIll IIll IIll IIll
IIll and Diet Therapy,
IIll IIll IIll
13th Edition Schlenker & Gilbert
IIll IIll IIll IIll IIll
Chapter 1 - 25 IIll IIll IIll
,TABLE OF CONTENT IIll IIll
PART 1: INTRODUCTION TO HUMAN NUTRITION
IIll IIll IIll IIll IIll
1. Nutrition and Health IIll IIll
2. Digestion, Absorption, and Metabolism IIll IIll IIll
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water IIll IIll
8. Energy Balance IIll
PART 2:IIll I I l l COMMUNITY NUTRITION AND THE LIFE CYCLE IIll IIll IIll IIll IIll
9. Food Selection and Food Safety
IIll IIll IIll IIll
10. CommunityNutrition: Promoting Healthy Eating Il IIll IIll IIll
11. Nutrition During Pregnancy and Lactation IIll IIll IIll IIll
12. Nutrition for Normal Growth and Development
IIll IIll IIll IIll IIll
13. Nutrition for Adults: Early, Middle, and Later Years
IIll IIll IIll IIll IIll IIll IIll
,14. Nutrition and Physical Fitness IIll IIll IIll
15. The Complexityof Obesity: Beyond Energy Balance
IIll Il IIll IIll IIll IIll
PART 3: INTRODUCTION TO CLINICAL NUTRITION
IIll IIll IIll IIll IIll
16. Nutrition Assessment and Nutrition Therapyin Patient Care
IIll IIll IIll IIll Il IIll IIll
17. Metabolic Stress IIll
18. Drug-Nutrient Interactions IIll
19. Nutrition Support: Enteral and Parenteral Nutrition
IIll IIll IIll IIll IIll
20. Gastrointestinal Diseases IIll
21. Diseases of the Heart, Blood Vessels, and Lungs
IIll IIll IIll IIll IIll IIll IIll
22. Diabetes Mellitus IIll
23. Renal Disease IIll
24. Acquired ImmunodeficiencySyndrome (AIDS)
IIll Il IIll
25. Cancer
, Chapter 01: Nutrition and Health
IIll IIll IIll IIll
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
IIll IIll I Ill IIll IIll IIll I I ll I I ll IIll IIll
Edition
I I ll
MULTIPLE CHOICE IIll
1. The major focus of nutritional recommendations in this century has shifted to:
IIll IIll IIll IIll IIll IIll IIll IIll Il IIll I Ill
a. prevention and control of chronic diseases. IIll IIll IIll IIll IIll
b. improved sanitation and public health. IIll IIll IIll IIll
c. prevention and control of infectious diseases. IIll IIll IIll IIll IIll
d. development of healthful foods using food technology. IIll IIll IIll IIll IIll IIll
ANSWER: A DIF: Easy I I l l REF: p. 2 IIll IIll
MSC: Type of Question: Knowledge I I l l IIll IIll IIll
2. A physical science that contributes to understanding how nutrition relates to health and well-
IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll
being is:
IIll IIll
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy I I l l REF: p. 6 IIll IIll
MSC: Type of Question: Knowledge I I l l IIll IIll IIll
3. The body of scientific knowledge related to nutritional requirements of human
IIll Il IIll IIll IIll IIll IIll IIll IIll IIll
growth, maintenance, activity, and reproduction is known as:
IIll IIll IIll IIll IIll IIll IIll IIll
a. physiology.
b. nutrition science. IIll
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy I I l l REF: p. 7 IIll IIll
MSC: Type of Question: Knowledge I I l l IIll IIll IIll
4. The professional primarily responsible for application of nutrition science in clinical practice
IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll
IIll settings is the: IIll IIll
a. nurse.
b. physician.
c. public health nutritionist. IIll IIll
d. registered dietitian. IIll
ANSWER: D DIF: Easy I I l l REF: p. 7 IIll IIll
MSC: Type of Question: Knowledge I I l l IIll IIll IIll
5. The primary responsibility for nutrition care of people in the community belongs to the:
IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll
a. community physician. IIl
b. public health nurse. IIll IIll
c. public health nutritionist. IIll IIll
d. registered dietitian. IIll
ANSWER: I I l l C DIF: Easy REF: p. 7 IIll IIll
IIll IIll IIll IIll IIll IIll
IIll and Diet Therapy,
IIll IIll IIll
13th Edition Schlenker & Gilbert
IIll IIll IIll IIll IIll
Chapter 1 - 25 IIll IIll IIll
,TABLE OF CONTENT IIll IIll
PART 1: INTRODUCTION TO HUMAN NUTRITION
IIll IIll IIll IIll IIll
1. Nutrition and Health IIll IIll
2. Digestion, Absorption, and Metabolism IIll IIll IIll
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water IIll IIll
8. Energy Balance IIll
PART 2:IIll I I l l COMMUNITY NUTRITION AND THE LIFE CYCLE IIll IIll IIll IIll IIll
9. Food Selection and Food Safety
IIll IIll IIll IIll
10. CommunityNutrition: Promoting Healthy Eating Il IIll IIll IIll
11. Nutrition During Pregnancy and Lactation IIll IIll IIll IIll
12. Nutrition for Normal Growth and Development
IIll IIll IIll IIll IIll
13. Nutrition for Adults: Early, Middle, and Later Years
IIll IIll IIll IIll IIll IIll IIll
,14. Nutrition and Physical Fitness IIll IIll IIll
15. The Complexityof Obesity: Beyond Energy Balance
IIll Il IIll IIll IIll IIll
PART 3: INTRODUCTION TO CLINICAL NUTRITION
IIll IIll IIll IIll IIll
16. Nutrition Assessment and Nutrition Therapyin Patient Care
IIll IIll IIll IIll Il IIll IIll
17. Metabolic Stress IIll
18. Drug-Nutrient Interactions IIll
19. Nutrition Support: Enteral and Parenteral Nutrition
IIll IIll IIll IIll IIll
20. Gastrointestinal Diseases IIll
21. Diseases of the Heart, Blood Vessels, and Lungs
IIll IIll IIll IIll IIll IIll IIll
22. Diabetes Mellitus IIll
23. Renal Disease IIll
24. Acquired ImmunodeficiencySyndrome (AIDS)
IIll Il IIll
25. Cancer
, Chapter 01: Nutrition and Health
IIll IIll IIll IIll
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
IIll IIll I Ill IIll IIll IIll I I ll I I ll IIll IIll
Edition
I I ll
MULTIPLE CHOICE IIll
1. The major focus of nutritional recommendations in this century has shifted to:
IIll IIll IIll IIll IIll IIll IIll IIll Il IIll I Ill
a. prevention and control of chronic diseases. IIll IIll IIll IIll IIll
b. improved sanitation and public health. IIll IIll IIll IIll
c. prevention and control of infectious diseases. IIll IIll IIll IIll IIll
d. development of healthful foods using food technology. IIll IIll IIll IIll IIll IIll
ANSWER: A DIF: Easy I I l l REF: p. 2 IIll IIll
MSC: Type of Question: Knowledge I I l l IIll IIll IIll
2. A physical science that contributes to understanding how nutrition relates to health and well-
IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll
being is:
IIll IIll
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy I I l l REF: p. 6 IIll IIll
MSC: Type of Question: Knowledge I I l l IIll IIll IIll
3. The body of scientific knowledge related to nutritional requirements of human
IIll Il IIll IIll IIll IIll IIll IIll IIll IIll
growth, maintenance, activity, and reproduction is known as:
IIll IIll IIll IIll IIll IIll IIll IIll
a. physiology.
b. nutrition science. IIll
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy I I l l REF: p. 7 IIll IIll
MSC: Type of Question: Knowledge I I l l IIll IIll IIll
4. The professional primarily responsible for application of nutrition science in clinical practice
IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll
IIll settings is the: IIll IIll
a. nurse.
b. physician.
c. public health nutritionist. IIll IIll
d. registered dietitian. IIll
ANSWER: D DIF: Easy I I l l REF: p. 7 IIll IIll
MSC: Type of Question: Knowledge I I l l IIll IIll IIll
5. The primary responsibility for nutrition care of people in the community belongs to the:
IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll IIll
a. community physician. IIl
b. public health nurse. IIll IIll
c. public health nutritionist. IIll IIll
d. registered dietitian. IIll
ANSWER: I I l l C DIF: Easy REF: p. 7 IIll IIll
