Test Bank
Williams' Essentials of Nutrition and
Diet Therapy, 13th Edition by Schlenker & Gilbert
All Chapter 1 – 25, Complete
,TABLE OF CONTENT
I I
PARTI1:IINTRODUCTIONITOIHUMANINUTRITION
1. NutritionIandIHealth
2. Digestion,IAbsorption,IandIMetabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. MineralsIandIWater
8. EnergyIBalance
PARTI2:I COMMUNITYINUTRITIONIANDITHEILIFEICYCLE
9. FoodISelectionIandIFoodISafety
10. CommunityINutrition:IPromotingIHealthyIEating
11. NutritionIDuringIPregnancyIandILactation
12. NutritionIforINormalIGrowthIandIDevelopment
13. NutritionIforIAdults:IEarly,IMiddle,IandILaterIYears
,14. NutritionIandIPhysicalI Fitness
15. TheIComplexityIofIObesity:IBeyondIEnergyIBalance
PARTI3:IINTRODUCTIONITOICLINICALINUTRITION
16. NutritionIAssessmentIandINutritionITherapyIinIPatientICare
17. MetabolicIStress
18. Drug-NutrientIInteractions
19. NutritionISupport:IEnteralIandIParenteralINutrition
20. GastrointestinalIDiseases
21. DiseasesIofItheIHeart,IBloodIVessels,IandILungs
22. DiabetesIMellitus
23. RenalIDisease
24. AcquiredIImmunodeficiencyISyndromeI(AIDS)
25. Cancer
, ChapterI01:INutritionIandIHealth
SchlenkerI&I Gilbert:I Williams’IEssentialsI ofI NutritionI andI DietITherapy,I 13thI Edition
MULTIPLEICHOICE
1. TheImajorIfocusIofInutritionalIrecommendationsIinIthisIcenturyIhasIshiftedIto:
a. preventionIandIcontrolIofIchronicIdiseases.
b. improvedIsanitationIandIpublicIhealth.
c. preventionIandIcontrolIofIinfectiousIdiseases.
d. developmentIofIhealthfulIfoodsIusingIfoodItechnology.
ANSWER:I A DIF: Easy REF:Ip.I2
MSC:I TypeIofIQuestion:IKnowledge
2. AIphysicalIscienceIthatIcontributesItoIunderstandingIhowInutritionIrelatesItoIhealthIandIwell-
I beingIis:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER:I B DIF: Easy REF:Ip.I6
MSC:I TypeIofIQuestion:IKnowledge
3. TheIbodyIofIscientificIknowledgeIrelatedItoInutritionalIrequirementsIofIhumanIgrowth,Ima
intenance,Iactivity,IandIreproductionIisIknownIas:
a. physiology.
b. nutritionIscience.
c. biochemistry.
d. dietetics.
ANSWER:I B DIF: Easy REF:Ip.I7
MSC:I TypeIofIQuestion:IKnowledge
4. TheIprofessionalIprimarilyIresponsibleIforIapplicationIofInutritionIscienceIinIclinicalIpracticeIset
tingsIisIthe:
a. nurse.
b. physician.
c. publicIhealthInutritionist.
d. registeredIdietitian.
ANSWER:I D DIF: Easy REF:Ip.I7
MSC:I TypeIofIQuestion:IKnowledge
5. TheIprimaryIresponsibilityIforInutritionIcareIofIpeopleIinItheIcommunityIbelongsItoIthe:
a. communityIphysician.
b. publicIhealthInurse.
c. publicIhealthInutritionist.
d. registeredIdietitian.
ANSWER:I C DIF: Easy REF:Ip.I7
Williams' Essentials of Nutrition and
Diet Therapy, 13th Edition by Schlenker & Gilbert
All Chapter 1 – 25, Complete
,TABLE OF CONTENT
I I
PARTI1:IINTRODUCTIONITOIHUMANINUTRITION
1. NutritionIandIHealth
2. Digestion,IAbsorption,IandIMetabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. MineralsIandIWater
8. EnergyIBalance
PARTI2:I COMMUNITYINUTRITIONIANDITHEILIFEICYCLE
9. FoodISelectionIandIFoodISafety
10. CommunityINutrition:IPromotingIHealthyIEating
11. NutritionIDuringIPregnancyIandILactation
12. NutritionIforINormalIGrowthIandIDevelopment
13. NutritionIforIAdults:IEarly,IMiddle,IandILaterIYears
,14. NutritionIandIPhysicalI Fitness
15. TheIComplexityIofIObesity:IBeyondIEnergyIBalance
PARTI3:IINTRODUCTIONITOICLINICALINUTRITION
16. NutritionIAssessmentIandINutritionITherapyIinIPatientICare
17. MetabolicIStress
18. Drug-NutrientIInteractions
19. NutritionISupport:IEnteralIandIParenteralINutrition
20. GastrointestinalIDiseases
21. DiseasesIofItheIHeart,IBloodIVessels,IandILungs
22. DiabetesIMellitus
23. RenalIDisease
24. AcquiredIImmunodeficiencyISyndromeI(AIDS)
25. Cancer
, ChapterI01:INutritionIandIHealth
SchlenkerI&I Gilbert:I Williams’IEssentialsI ofI NutritionI andI DietITherapy,I 13thI Edition
MULTIPLEICHOICE
1. TheImajorIfocusIofInutritionalIrecommendationsIinIthisIcenturyIhasIshiftedIto:
a. preventionIandIcontrolIofIchronicIdiseases.
b. improvedIsanitationIandIpublicIhealth.
c. preventionIandIcontrolIofIinfectiousIdiseases.
d. developmentIofIhealthfulIfoodsIusingIfoodItechnology.
ANSWER:I A DIF: Easy REF:Ip.I2
MSC:I TypeIofIQuestion:IKnowledge
2. AIphysicalIscienceIthatIcontributesItoIunderstandingIhowInutritionIrelatesItoIhealthIandIwell-
I beingIis:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER:I B DIF: Easy REF:Ip.I6
MSC:I TypeIofIQuestion:IKnowledge
3. TheIbodyIofIscientificIknowledgeIrelatedItoInutritionalIrequirementsIofIhumanIgrowth,Ima
intenance,Iactivity,IandIreproductionIisIknownIas:
a. physiology.
b. nutritionIscience.
c. biochemistry.
d. dietetics.
ANSWER:I B DIF: Easy REF:Ip.I7
MSC:I TypeIofIQuestion:IKnowledge
4. TheIprofessionalIprimarilyIresponsibleIforIapplicationIofInutritionIscienceIinIclinicalIpracticeIset
tingsIisIthe:
a. nurse.
b. physician.
c. publicIhealthInutritionist.
d. registeredIdietitian.
ANSWER:I D DIF: Easy REF:Ip.I7
MSC:I TypeIofIQuestion:IKnowledge
5. TheIprimaryIresponsibilityIforInutritionIcareIofIpeopleIinItheIcommunityIbelongsItoIthe:
a. communityIphysician.
b. publicIhealthInurse.
c. publicIhealthInutritionist.
d. registeredIdietitian.
ANSWER:I C DIF: Easy REF:Ip.I7
