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