TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25, Complete Newest Version

,TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET
ji ji ji ji ji ji ji ji



THERAPY,13TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN
ji ji ji ji ji ji ji ji ji



GILBERT
ji




TABLE OF CONTENT ji ji




PART 1: INTRODUCTION TO HUMAN NUTRITION
ji ji ji ji ji




1. Nutrition and Health ji ji




2. Digestion, Absorption, and Metabolism ji ji ji




3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water ji ji




8. Energy Balance ji




PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
ji j i ji ji ji ji ji




9. Food Selection and Food Safety
ji ji ji ji




10. CommunityNutrition: Promoting Healthy Eating ji ji ji ji




11. Nutrition During Pregnancy and Lactation ji ji ji ji




12. Nutrition for Normal Growth and Development ji ji ji ji ji




13. Nutrition for Adults: Early, Middle, and Later Years
ji ji ji ji ji ji ji

,14. Nutrition and Physical Fitness
ji ji ji




15. The Complexityof Obesity: Beyond Energy Balance
ji ji ji ji ji ji




PART 3: INTRODUCTION TO CLINICAL NUTRITION
ji ji ji ji ji




16. Nutrition Assessment and Nutrition Therapyin Patient Care
ji ji ji ji ji ji ji




17. Metabolic Stress ji




18. Drug-Nutrient Interactions ji




19. Nutrition Support: Enteral and Parenteral Nutrition
ji ji ji ji ji




20. Gastrointestinal Diseases ji




21. Diseases of the Heart, Blood Vessels, and Lungs
ji ji ji ji ji ji ji




22. Diabetes Mellitus ji




23. Renal Disease ji




24. Acquired ImmunodeficiencySyndrome (AIDS)
ji ji ji




25. Cancer

, Chapter 01: Nutrition and Health
ji ji ji ji




Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th Edition
ji j i j i ji j i j i j i j i ji j i j i




MULTIPLECHOICE ji




1. The major focus of nutritional recommendations in this centuryhas shifted to:
ji ji ji ji ji ji ji ji ji ji ji



a. prevention and control of chronic diseases. ji ji ji ji ji



b. improved sanitation and public health. ji ji ji ji



c. prevention and control of infectious diseases. ji ji ji ji ji



d. development of healthful foods using food technology. ji ji ji ji ji ji




ANS: A DIF: Easy j i REF: p. 2 ji ji



MSC: Type of Question: Knowledge
j i ji ji ji




2. A physical science that contributes to understanding how nutrition relates to health and well-
ji ji ji ji ji ji ji ji ji ji ji ji ji



being is:
ji ji



a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy j i REF: p. 6 ji ji



MSC: Type of Question: Knowledge
j i ji ji ji




3. The bodyof scientific knowledge related to nutritional requirements of human
ji ji ji ji ji ji ji ji ji ji



ji growth,maintenance, activity, and reproduction is known as:
ji ji ji ji ji ji ji



a. physiology.
b. nutrition science. ji



c. biochemistry.
d. dietetics.
ANS: B DIF: Easy j i REF: p. 7 ji ji



MSC: Type of Question: Knowledge
j i ji ji ji




4. The professional primarily responsible for application of nutrition science in clinical
ji ji ji ji ji ji ji ji ji ji



practicesettings is the:
ji ji ji ji



a. nurse.
b. physician.
c. public health nutritionist. ji ji



d. registered dietitian. ji




ANS: D DIF: Easy j i REF: p. 7 ji ji



MSC: Type of Question: Knowledge
j i ji ji ji




5. The primary responsibility for nutrition care of people in the community belongs to the:
ji ji ji ji ji ji ji ji ji ji ji ji ji



a. communityphysician. ji



b. public health nurse. ji ji



c. public health nutritionist. ji ji



d. registered dietitian. ji




ANS: j i C DIF: Easy REF: p. 7 ji ji