Test Bank For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert Chapter 1 - 25 DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC ///// //// PART 1: INTRODUCTION TO HUMAN NUTRITION 1. Nutrition and

Test Bank For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert Chapter 1 - 25 DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC ///// //// PART 1: INTRODUCTION TO HUMAN NUTRITION 1. Nutrition and Health 2. Digestion, Absorption, and Metabolism 3. Carbohydrates 4. Lipids 5. Proteins 6. Vitamins 7. Minerals and Water 8. Energy Balance PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE 9. Food Selection and Food Safety 10. Community Nutrition: Promoting Healthy Eating 11. Nutrition During Pregnancy and Lactation 12. Nutrition for Normal Growth and Development 13. Nutrition for Adults: Early, Middle, and Later Years DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC TO GET ALL CHAPTERS EMAIL ME AT 14. Nutrition and Physical Fitness 15. The Complexity of Obesity: Beyond Energy Balance PART 3: INTRODUCTION TO CLINICAL NUTRITION 16. Nutrition Assessment and Nutrition Therapy in Patient Care 17. Metabolic Stress 18. Drug-Nutrient Interactions 19. Nutrition Support: Enteral and Parenteral Nutrition 20. Gastrointestinal Diseases 21. Diseases of the Heart, Blood Vessels, and Lungs 22. Diabetes Mellitus 23. Renal Disease 24. Acquired Immunodeficiency Syndrome (AIDS) 25. Cancer DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC TO GET ALL CHAPTERS EMAIL ME AT DR ERIC Chapter 01: Nutrition and Health Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition MULTIPLE CHOICE 1. The major focus of nutritional recommendations in this century has shifted to: a. prevention and control of chronic diseases. b. improved sanitation and public health. c. prevention and control of infectious diseases. d. development of healthful foods using food technology. ANSWER: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 2 2. A physical science that contributes to understanding how nutrition relates to health and well- being is: a. anatomy. b. biochemistry. c. physics. d. pharmacology. ANSWER: B DIF: Easy MSC: Type of Question: Knowledge REF: p. 6 3. The body of scientific knowledge related to nutritional requirements of human growth, maintenance, activity, and reproduction is known as: a. physiology. b. nutrition science. c. biochemistry. d. dietetics. ANSWER: B DIF: Easy MSC: Type of Question: Knowledge REF: p. 7 4. The professional primarily responsible for application of nutrition science in clinical practice settings is the: a. nurse. b. physician. c. public health nutritionist. d. registered dietitian. ANSWER: D DIF: Easy MSC: Type of Question: Knowledge REF: p. 7 5. The primary responsibility for nutrition care of people in the community belongs to the: a. community physician. b. public health nurse. c. public health nutritionist. d. registered dietitian. ANSWER: C DR ERIC DIF: Easy REF: p. 7 DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC TO GET ALL CHAPTERS EMAIL ME AT MSC: Type of Question: Knowledge 6. The best source of nutrients is provided by: a. specific food combinations. b. a variety of foods. c. individual foods. d. a variety of food supplements. ANSWER: B DIF: Easy MSC: Type of Question: Knowledge 7. Macronutrients include: a. minerals. b. proteins. c. vitamins. d. enzymes. ANSWER: B DIF: Easy MSC: Type of Question: Knowledge 8. Micronutrients include: a. fats. b. proteins. c. vitamins. d. carbohydrates. ANSWER: C DIF: Easy MSC: Type of Question: Knowledge REF: p. 7 REF: p. 7 REF: p. 7 9. The sum of all chemical processes inside living cells of the body that sustain life and health is known as: a. physiology. b. digestion. c. metabolism. d. nutrition. ANSWER: C DIF: Easy MSC: Type of Question: Knowledge REF: p. 7 10. A primary function of macronutrients in the body is to: a. supply energy. b. regulate metabolic processes. c. maintain homeostasis. d. control cellular activity. ANSWER: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 7 11. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to: a. provide energy. b. control cellular wastes. c. control hormone levels. DR ERIC DR ERIC DR ERIC TO GET ALL CHAPTERS EMAIL ME AT d. regulate absorption. ANSWER: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 12. Individual nutrients are characterized by their ability to: a. work alone. b. fulfill specific metabolic roles. c. influence weight loss. d. improve mental status. ANSWER: B DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 13. The nutrient group that provides the primary source of energy for the body is: a. carbohydrates. b. fats. c. proteins. d. vitamins. ANSWER: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 14. The primary function of carbohydrates as a food source is to: a. regulate metabolic processes. b. build body tissue. c. supply energy. d. provide bulk. ANSWER: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 15. The main body storage form of carbohydrates is: a. glycogen. b. starch. c. fat. d. glucose. ANSWER: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 16. The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of carbohydrate is: a. 90. b. 120. c. 180. d. 270. ANSWER: B Carbohydrate contains 4 kcal per gram; therefore, 30 g carbohydrate contains 30 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application 4 = 120 DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC TO GET ALL CHAPTERS EMAIL ME AT 17. The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is: a. 10% to 35%. b. 20% to 35%. c. 40% to 55%. d. 45% to 65%. ANSWER: D DIF: Medium MSC: Type of Question: Knowledge REF: p. 7 18. It has been generally accepted that the percentage of total daily kcalories supplied by fats should be no more than: a. 10% to 15%. b. 10% to 35%. c. 20% to 35%. d. 40% to 55%. ANSWER: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 7 19. The number of kcalories provided by a food that contains 22 g of fat is: a. 88. b. 132. c. 154. d. 198. ANSWER: D Fat contains 9 kcal per gram; therefore, the number of kcal in 22 g of fat is 22 9 = 198 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application 20. The primary function of protein in the body is to: a. supply energy. b. regulate metabolic processes. c. control muscle contractions. d. build tissue. ANSWER: D DIF: Easy MSC: Type of Question: Knowledge REF: p. 7 21. The number of kcalories provided by 15 g of protein is: a. 15. b. 45. c. 60. d. 135. ANSWER: C Protein contains 4 kcal per gram; therefore, the number of kcal in 15 g protein is 15 4 = 60 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC TO GET ALL CHAPTERS EMAIL ME AT 22. For a healthy person, the percentage of daily kcalories supplied by protein should be: a. 5% to 10%. b. 10% to 35%. c. more than 25%. d. more than 35%. ANSWER: B DIF: Easy MSC: Type of Question: Knowledge REF: p. 7 23. In addition to protein, nutrients that contribute to building and repair of tissue include: a. vitamins. b. carbohydrates. c. fats. d. enzymes. ANSWER: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 8 24. The types of acids that form the basic building blocks of protein are acids. a. fatty b. amino c. nucleic d. omega fatty ANSWER: B DIF: Easy MSC: Type of Question: Knowledge REF: p. 7 25. In addition to calcium, the major minerals needed to build and maintain bone tissue include: a. potassium. b. iron. c. phosphorus. d. fluoride. ANSWER: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 7 26. The mineral that helps control enzyme actions in cell mitochondria that produce and store high-energy compounds is: a. iron. b. cobalt. c. hemoglobin. d. vitamin B12. ANSWER: A DIF: Hard MSC: Type of Question: Knowledge REF: p. 8 27. The nutrients involved in metabolic regulation and control include minerals, vitamins, and: a. amino acids. b. carbohydrates. c. fats. d. water. DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC TO GET ALL CHAPTERS EMAIL ME AT ANSWER: D DIF: Hard MSC: Type of Question: Knowledge REF: p. 8 28. An observation that provides evidence that a person has good nutritional status is: a. small muscle mass. b. normal weight-to-height ratio. c. smooth tongue. d. fragile skin. ANSWER: B DIF: Easy MSC: Type of Question: Knowledge REF: p. 9 29. Individuals with optimal nutritional status differ from those with marginal nutritional status in their: a. nutrient reserves. b. clinical signs. c. body weight. d. risk for mental illness. ANSWER: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 9 30. In addition to poor eating habits, a factor that often contributes to marginal nutritional status is: a. dependence on caffeine. b. acute illness. c. low income. d. size of family unit. ANSWER: C DIF: Easy MSC: Type of Question: Knowledge 31. Signs of malnutrition can appear when: a. nutrient reserves are depleted. b. nutrient intake exceeds daily needs. c. energy intake is restricted. d. caloric expenditure increases. ANSWER: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 9 REF: p. 10 32. An age group that is very vulnerable to malnutrition is: a. infants. b. teenagers. c. young adults. d. middle-age adults. ANSWER: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 10 33. The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for: a. different ethnic groups. DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC DR ERIC TO GET ALL CHAPTERS EMAIL ME AT b. all individuals. c. most people. d. most healthy people. ANSWER: D DIF: Medium MSC: Type of Question: Knowledge REF: p. 12 34. The Tolerable Upper Intake Level (UL) is: a. a replacement for Recommended Dietary Allowances (RDAs). b. a safe level of intake for people of all ages. c. a potentially toxic level of intake of a nutrient. d. the highest amount of a nutrient that can be safely consumed. ANSWER: D DIF: Medium MSC: Type of Question: Knowledge REF: p. 12 35. An example of government nutrition policy is: a. MyPlate Food Guidance System. b. Dietary Guidelines for Americans 2010. c. Healthy People 2020. d. Dietary Reference Intakes (DRIs). ANSWER: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 11 36. MyPlate food guidance is based on: a. percentage of kcalories from each macronutrient. b. Exchange Lists for Meal Planning. c. appropriate amounts of food from each food group. d. amounts of macronutrients and micronutrients. ANSWER: C DIF: Medium MSC: Type of Question: Knowledge REF: pp. 16-19 37. Foodborne illness may be caused by contamination of food with: a. pesticides. b. genetically modified ingredients. c. microorganisms. d. food additives. ANSWER: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 20 38. It is important to understand standard serving sizes of foods because: a. it is easy to eat too much of some nutrients when choosing healthful foods. b. serving sizes have generally decreased over the past few decades. c. most people have difficulty estimating the amount of food they eat. d. food portions need to be weighed to check serving sizes accurately. ANSWER: C DIF: Hard MSC: Type of Question: Application REF: p. 16 39. Major nutrients supplied by foods in the Vegetables group of MyPlate include: