WILLIAMS' ESSENTIALS OF NUTRITION AND DIET THERAPY, 12TH EDITION-Test Bank

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

,TABLE OF CONTENT v v




PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health v v




2. Digestion, Absorption, and Metabolism
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3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water v v




8. EnergyBalance v




PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
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9. Food Selection and Food Safety
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10. CommunityNutrition: Promoting HealthyEating
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11. Nutrition During Pregnancyand Lactation
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12. Nutrition for Normal Growth and Development
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13. Nutrition for Adults: Early, Middle, and Later Years
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,14. Nutrition and Physical Fitness
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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 v




18. Drug-Nutrient Interactions v




19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases v




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




23. Renal Disease v




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 v




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




b. improved sanitation and public health. v v v v




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




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




ANSWER: A DIF: Easy v REF: p. 2 v v




MSC: Type of Question: Knowledge
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2. A physical science that contributes to understanding how nutrition relates to health and well-
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vbeing is: v




a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy v REF: p. 6 v v




MSC: Type of Question: Knowledge
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3. The bodyof scientific knowledge related to nutritional requirements of human growth,
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vmaintenance, activity, and reproduction is known as: v v v v v v




a. physiology.
b. nutrition science. v




c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy v REF: p. 7 v v




MSC: Type of Question: Knowledge
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4. Theprofessional primarilyresponsible for application of nutrition science in clinical practice
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vsettings is the: v v




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




d. registered dietitian. v




ANSWER: D DIF: Easy v REF: p. 7 v v




MSC: Type of Question: Knowledge
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5. The primaryresponsibility for nutrition care of people in the communitybelongs to the:
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a. communityphysician. v




b. public health nurse. v v




c. public health nutritionist. v v




d. registered dietitian. v




ANSWER: C v DIF: Easy REF: p. 7 v v