TEST BANK o
WILLIAMS'ESSENTIALS OFNUTRITION AND DIET THERAPY, 13TH
o o o o o o o
EDITION SCHLENKER & GILBERT ALL
o o o o
CHAPTERS 1 - 25 COVERED GRADED A+
o o o o o o o
NEWEST VERSION. o
,TABLE OF CONTENT o o
PART 1: INTRODUCTION TO HUMAN NUTRITION
o o o o o
1. Nutrition and Health o o
2. Digestion, Absorption, and Metabolism
o o o
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water o o
8. EnergyBalance o
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
o o o o o o o
9. Food Selection and Food Safety
o o o o
10. CommunityNutrition: Promoting HealthyEating
o o o o
11. Nutrition During Pregnancyand Lactation
o o o o
12. Nutrition for Normal Growth and Development
o o o o o
13. Nutrition forAdults: Early, Middle, and Later Years
o o o o o o o
,14. Nutrition and Physical Fitness
o o o
15. TheComplexityof Obesity: Beyond EnergyBalance
o o o o o o
PART3: INTRODUCTION TO CLINICAL NUTRITION
o o o o o
16. Nutrition Assessment and Nutrition Therapy in Patient Care
o o o o o o o
17. MetabolicStress o
18. Drug-Nutrient Interactions o
19. Nutrition Support: Enteral and Parenteral Nutrition
o o o o o
20. Gastrointestinal Diseases o
21. Diseases of the Heart, Blood Vessels, and Lungs
o o o o o o o
22. DiabetesMellitus o
23. Renal Disease o
24. Acquired ImmunodeficiencySyndrome (AIDS)
o o o
25. Cancer
, Chapter01: NutritionandHealth
o o o o
Schlenker & Gilbert: Williams’ EssentialsofNutrition and DietTherapy, 13thEdition
o o o o o o o o o o o
MULTIPLE CHOICE o
1. The major focus of nutritional recommendations in this centuryhas shifted to:
o o o o o o o o o o o
a. prevention and control ofchronic diseases. o o o o o
b. improved sanitation and public health. o o o o
c. prevention and control of infectious diseases. o o o o o
d. development ofhealthful foods using food technology. o o o o o o
ANSWER: A DIF: Easy o REF: p. 2 o o
MSC: Typeof Question: Knowledge
o o o o
2. A physical science that contributes to understanding how nutrition relates to health and well-
o o o o o o o o o o o o o
obeing is: o
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy o REF: p. 6 o o
MSC: Typeof Question: Knowledge
o o o o
3. Thebodyofscientific knowledge related to nutritional requirements ofhuman growth,
o o o o o o o o o o o
o maintenance, activity, and reproduction is known as: o o o o o o
a. physiology.
b. nutrition science. o
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy o REF: p. 7 o o
MSC: Typeof Question: Knowledge
o o o o
4. Theprofessional primarilyresponsible for application ofnutrition science in clinical practice
o o o o o o o o o o o
o settings is the: o o
a. nurse.
b. physician.
c. public health nutritionist. o o
d. registered dietitian. o
ANSWER: D DIF: Easy o REF: p. 7 o o
MSC: Typeof Question: Knowledge
o o o o
5. Theprimaryresponsibility for nutrition care of people in the community belongs to the:
o o o o o o o o o o o o o
a. community physician. o
b. public health nurse. o o
c. public health nutritionist. o o
d. registered dietitian. o
ANSWER: C o DIF: Easy REF: p. 7 o o
WILLIAMS'ESSENTIALS OFNUTRITION AND DIET THERAPY, 13TH
o o o o o o o
EDITION SCHLENKER & GILBERT ALL
o o o o
CHAPTERS 1 - 25 COVERED GRADED A+
o o o o o o o
NEWEST VERSION. o
,TABLE OF CONTENT o o
PART 1: INTRODUCTION TO HUMAN NUTRITION
o o o o o
1. Nutrition and Health o o
2. Digestion, Absorption, and Metabolism
o o o
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water o o
8. EnergyBalance o
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
o o o o o o o
9. Food Selection and Food Safety
o o o o
10. CommunityNutrition: Promoting HealthyEating
o o o o
11. Nutrition During Pregnancyand Lactation
o o o o
12. Nutrition for Normal Growth and Development
o o o o o
13. Nutrition forAdults: Early, Middle, and Later Years
o o o o o o o
,14. Nutrition and Physical Fitness
o o o
15. TheComplexityof Obesity: Beyond EnergyBalance
o o o o o o
PART3: INTRODUCTION TO CLINICAL NUTRITION
o o o o o
16. Nutrition Assessment and Nutrition Therapy in Patient Care
o o o o o o o
17. MetabolicStress o
18. Drug-Nutrient Interactions o
19. Nutrition Support: Enteral and Parenteral Nutrition
o o o o o
20. Gastrointestinal Diseases o
21. Diseases of the Heart, Blood Vessels, and Lungs
o o o o o o o
22. DiabetesMellitus o
23. Renal Disease o
24. Acquired ImmunodeficiencySyndrome (AIDS)
o o o
25. Cancer
, Chapter01: NutritionandHealth
o o o o
Schlenker & Gilbert: Williams’ EssentialsofNutrition and DietTherapy, 13thEdition
o o o o o o o o o o o
MULTIPLE CHOICE o
1. The major focus of nutritional recommendations in this centuryhas shifted to:
o o o o o o o o o o o
a. prevention and control ofchronic diseases. o o o o o
b. improved sanitation and public health. o o o o
c. prevention and control of infectious diseases. o o o o o
d. development ofhealthful foods using food technology. o o o o o o
ANSWER: A DIF: Easy o REF: p. 2 o o
MSC: Typeof Question: Knowledge
o o o o
2. A physical science that contributes to understanding how nutrition relates to health and well-
o o o o o o o o o o o o o
obeing is: o
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy o REF: p. 6 o o
MSC: Typeof Question: Knowledge
o o o o
3. Thebodyofscientific knowledge related to nutritional requirements ofhuman growth,
o o o o o o o o o o o
o maintenance, activity, and reproduction is known as: o o o o o o
a. physiology.
b. nutrition science. o
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy o REF: p. 7 o o
MSC: Typeof Question: Knowledge
o o o o
4. Theprofessional primarilyresponsible for application ofnutrition science in clinical practice
o o o o o o o o o o o
o settings is the: o o
a. nurse.
b. physician.
c. public health nutritionist. o o
d. registered dietitian. o
ANSWER: D DIF: Easy o REF: p. 7 o o
MSC: Typeof Question: Knowledge
o o o o
5. Theprimaryresponsibility for nutrition care of people in the community belongs to the:
o o o o o o o o o o o o o
a. community physician. o
b. public health nurse. o o
c. public health nutritionist. o o
d. registered dietitian. o
ANSWER: C o DIF: Easy REF: p. 7 o o
