Test Bank For Williams' Essentials of Nutrition
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rt and Diet Therapy,
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13th Edition Schlenker & Gilbert
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Chapter 1 - 25 rt rt rt
,TABLE OF CONTENT rt rt
PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health rt rt
2. Digestion, Absorption, and Metabolism
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3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water rt rt
8. Energy Balancert
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
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9. Food Selection and Food Safety
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10. Community Nutrition: Promoting Healthy Eating
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11. Nutrition During Pregnancy and 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 Complexity of Obesity: Beyond Energy Balance
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PART 3: INTRODUCTION TO CLINICAL NUTRITION
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16. Nutrition Assessment and Nutrition Therapy in Patient Care
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17. Metabolic Stress rt
18. Drug-Nutrient Interactions rt
19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases rt
21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus rt
23. Renal Diseasert
24. Acquired Immunodeficiency Syndrome (AIDS)
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25. Cancer
, Chapter 01: Nutrition and Health
rt rt rt rt
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
rt rt rt rt rt rt rt rt rt rt rt
MULTIPLE CHOICE rt
1. The major focus of nutritional recommendations in this century has shifted to:
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a. prevention and control of chronic diseases. rt rt rt rt rt
b. improved sanitation and public health. rt rt rt rt
c. prevention and control of infectious diseases. rt rt rt rt rt
d. development of healthful foods using food technology. rt rt rt rt rt rt
ANSWER: A DIF: Easy r t REF: p. 2 rt rt
MSC: Type of Question: Knowledge
rt rt rt rt
2. A physical science that contributes to understanding how nutrition relates to health and well-
rt rt rt rt rt rt rt rt rt rt rt rt rt
rt being is: rt
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy r t REF: p. 6 rt rt
MSC: Type of Question: Knowledge
rt rt rt rt
3. The body of scientific knowledge related to nutritional requirements of human growth,
rt rt rt rt rt rt rt rt rt rt rt
rt maintenance, activity, and reproduction is known as: rt rt rt rt rt rt
a. physiology.
b. nutrition science. rt
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy r t REF: p. 7 rt rt
MSC: Type of Question: Knowledge
rt rt rt rt
4. The professional primarily responsible 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. rt rt
d. registered dietitian. rt
ANSWER: D DIF: Easy r t REF: p. 7 rt rt
MSC: Type of Question: Knowledge
rt rt rt rt
5. The primary responsibility for nutrition care of people in the community belongs to the:
rt rt rt rt rt rt rt rt rt rt rt rt rt
a. community physician. rt
b. public health nurse. rt rt
c. public health nutritionist. rt rt
d. registered dietitian. rt
ANSWER: r t C DIF: Easy REF: p. 7 rt rt
rt rt rt rt rt rt
rt and Diet Therapy,
rt rt rt
13th Edition Schlenker & Gilbert
rt rt rt rt rt
Chapter 1 - 25 rt rt rt
,TABLE OF CONTENT rt rt
PART 1: INTRODUCTION TO HUMAN NUTRITION
rt rt rt rt rt
1. Nutrition and Health rt rt
2. Digestion, Absorption, and Metabolism
rt rt rt
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water rt rt
8. Energy Balancert
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
rt r t rt rt rt rt rt
9. Food Selection and Food Safety
rt rt rt rt
10. Community Nutrition: Promoting Healthy Eating
rt rt rt rt
11. Nutrition During Pregnancy and Lactation
rt rt rt rt
12. Nutrition for Normal Growth and Development
rt rt rt rt rt
13. Nutrition for Adults: Early, Middle, and Later Years
rt rt rt rt rt rt rt
,14. Nutrition and Physical Fitness
rt rt rt
15. The Complexity of Obesity: Beyond Energy Balance
rt rt rt rt rt rt
PART 3: INTRODUCTION TO CLINICAL NUTRITION
rt rt rt rt rt
16. Nutrition Assessment and Nutrition Therapy in Patient Care
rt rt rt rt rt rt rt
17. Metabolic Stress rt
18. Drug-Nutrient Interactions rt
19. Nutrition Support: Enteral and Parenteral Nutrition
rt rt rt rt rt
20. Gastrointestinal Diseases rt
21. Diseases of the Heart, Blood Vessels, and Lungs
rt rt rt rt rt rt rt
22. Diabetes Mellitus rt
23. Renal Diseasert
24. Acquired Immunodeficiency Syndrome (AIDS)
rt rt rt
25. Cancer
, Chapter 01: Nutrition and Health
rt rt rt rt
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
rt rt rt rt rt rt rt rt rt rt rt
MULTIPLE CHOICE rt
1. The major focus of nutritional recommendations in this century has shifted to:
rt rt rt rt rt rt rt rt rt rt rt
a. prevention and control of chronic diseases. rt rt rt rt rt
b. improved sanitation and public health. rt rt rt rt
c. prevention and control of infectious diseases. rt rt rt rt rt
d. development of healthful foods using food technology. rt rt rt rt rt rt
ANSWER: A DIF: Easy r t REF: p. 2 rt rt
MSC: Type of Question: Knowledge
rt rt rt rt
2. A physical science that contributes to understanding how nutrition relates to health and well-
rt rt rt rt rt rt rt rt rt rt rt rt rt
rt being is: rt
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy r t REF: p. 6 rt rt
MSC: Type of Question: Knowledge
rt rt rt rt
3. The body of scientific knowledge related to nutritional requirements of human growth,
rt rt rt rt rt rt rt rt rt rt rt
rt maintenance, activity, and reproduction is known as: rt rt rt rt rt rt
a. physiology.
b. nutrition science. rt
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy r t REF: p. 7 rt rt
MSC: Type of Question: Knowledge
rt rt rt rt
4. The professional primarily responsible for application of nutrition science in clinical practice
rt rt rt rt rt rt rt rt rt rt rt
settings is the:
rt rt rt
a. nurse.
b. physician.
c. public health nutritionist. rt rt
d. registered dietitian. rt
ANSWER: D DIF: Easy r t REF: p. 7 rt rt
MSC: Type of Question: Knowledge
rt rt rt rt
5. The primary responsibility for nutrition care of people in the community belongs to the:
rt rt rt rt rt rt rt rt rt rt rt rt rt
a. community physician. rt
b. public health nurse. rt rt
c. public health nutritionist. rt rt
d. registered dietitian. rt
ANSWER: r t C DIF: Easy REF: p. 7 rt rt
