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