Test Bank For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert Chapter 1 - 25

Test Bank For Williams' Essentials of Nutrition
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il` and Diet Therapy,
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13th Edition Schlenker & Gilbert
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Chapter 1 - 25 il` il` il`

,TABLE OF CONTENT il` il`




PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health il` il`




2. Digestion, Absorption, and Metabolism il` il` il`




3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water il` il`




8. EnergyBalance il̀




PART 2:il` i l ` COMMUNITY NUTRITION AND THE LIFE CYCLE il` il` il` il` il`




9. Food Selection and Food Safety
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10. CommunityNutrition: Promoting Healthy Eating il̀ i l` il` il̀




11. Nutrition During Pregnancyand Lactation il` il` il̀ il`




12. Nutrition for Normal Growth and Development il` il` il` il` il`




13. Nutrition for Adults: Early, Middle, and Later Years
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,14. Nutrition and Physical Fitness il` il̀ il`




15. The Complexityof Obesity: Beyond Energy Balance
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PART 3: INTRODUCTION TO CLINICAL NUTRITION
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16. Nutrition Assessment and Nutrition Therapyin Patient Care
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17. Metabolic Stress il`




18. Drug-Nutrient Interactions il`




19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases il`




21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus il`




23. Renal Disease il`




24. Acquired ImmunodeficiencySyndrome (AIDS)
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25. Cancer

, Chapter01:Nutrition and Health
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Schlenker & Gilbert: Williams’Essentials of Nutrition and Diet Therapy, 13th Edition
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MULTIPLE CHOICE il`




1. The major focus of nutritional recommendations in this centuryhas shifted to:
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a. prevention and control of chronic diseases. il` il` il` il` il`




b. improved sanitation and public health. il` il` il` il`




c. prevention and control of infectious diseases. il` il` il` il` il`




d. development of healthful foods using food technology. il` il` il` il` il` il`




ANSWER: A DIF: Easy i l ` REF: p. 2 il` il`




MSC: Type of Question: Knowledge i l ` il` il` il`




2. A physical science that contributes to understandinghow nutrition relates to health and well-
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il` being is: il`




a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy i l ` REF: p. 6 il` il`




MSC: Type of Question: Knowledge i l ` il` il` il`




3. The bodyof scientific knowledge related to nutritional requirements of human growth,
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il` maintenance, activity, and reproduction is known as: il` il` il` il` il` il`




a. physiology.
b. nutrition science. il`




c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy i l ` REF: p. 7 il` il`




MSC: Type of Question: Knowledge i l ` il` il` il`




4. Theprofessional primarilyresponsible for application of nutrition science in clinical practice
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settings is the:
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a. nurse.
b. physician.
c. public health nutritionist. il` il`




d. registered dietitian. il`




ANSWER: D DIF: Easy i l ` REF: p. 7 il` il`




MSC: Type of Question: Knowledge i l ` il` il` il`




5. The primaryresponsibility for nutrition care of people in the communitybelongs to the:
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a. communityphysician. il̀




b. public health nurse. il` il`




c. public health nutritionist. il` il`




d. registered dietitian. il`




ANSWER: i l ` C DIF: Easy REF: p. 7 il` il`