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