Test Bank For_ Williams' Essentials Of Nutrition And
Diet Therapy 13th Edition, By Joyce Ann Gilbert|
Chapters 1-24| 2025 Latest Version Updates
,PART 1- INTRODUCTION TO HUMAN NUTRITION ----------------------------------------------------------- 3
Chapter 01- Nutrition and health --------------------------------------------------------------------------------------------------------- 3
Chapter 02- digestion, absorption, and metabolism ------------------------------------------------------------------------------ 30
Chapter 03- carbohydrates --------------------------------------------------------------------------------------------------------------- 47
Chapter 04- lipids --------------------------------------------------------------------------------------------------------------------------- 65
Chapter 05- proteins ----------------------------------------------------------------------------------------------------------------------- 82
Chapter 06- vitamins ---------------------------------------------------------------------------------------------------------------------- 99
Chapter 07- minerals and water ------------------------------------------------------------------------------------------------------- 118
Chapter 08- energy balance ------------------------------------------------------------------------------------------------------------ 136
PART 2- COMMUNITY NUTRITION AND THE LIFE CYCLE ------------------------------------------------- 153
Chapter 09- food selection and food safety ----------------------------------------------------------------------------------------- 153
Chapter 10- community nutrition: promoting healthy eating ----------------------------------------------------------------- 171
Chapter 11- nutrition during pregnancy and lactation -------------------------------------------------------------------------- 188
Chapter 12- nutrition for normal growth and development -------------------------------------------------------------------- 206
Chapter 13- nutrition for aging adults ----------------------------------------------------------------------------------------------- 223
Chapter 14- nutrition and physical fitness ------------------------------------------------------------------------------------------ 240
PART 3- INTRODUCTION TO CLINICAL NUTRITION-------------------------------------------------------- 257
Chapter 15- nutrition assessment and nutrition therapy in patient care --------------------------------------------------- 257
Chapter 16- metabolic stress ----------------------------------------------------------------------------------------------------------- 272
Chapter 17- drug-nutrient interactions ---------------------------------------------------------------------------------------------- 288
Chapter 18- nutrition support: enteral and parenteral nutrition -------------------------------------------------------------- 304
Chapter 19- gastrointestinal diseases ------------------------------------------------------------------------------------------------ 321
Chapter 20- diseases of the heart, blood vessels, and lungs ------------------------------------------------------------------- 338
Chapter 21- diabetes mellitus ---------------------------------------------------------------------------------------------------------- 355
Chapter 22- renal disease --------------------------------------------------------------------------------------------------------------- 371
Chapter 23- acquired immunodeficiency syndrome ------------------------------------------------------------------------------ 388
Chapter 24- cancer ------------------------------------------------------------------------------------------------------------------------ 404
,PART 1- INTRODUCTION TO HUMAN NUTRITION
Chapter 01- Nutrition and health
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
The focus of modern nutrition recommendations has evolved from
combating infectious diseases (a major issue in the early 20th century)
to preventing and controlling chronic diseases such as heart disease,
diabetes, and obesity. This shift reflects changes in lifestyle, diet, and
health priorities in developed and developing countries.
Dif: medium ref: p. 2 msc: type of question: knowledge
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
Biochemistry explains how nutrients are broken down, absorbed, and
utilized at the cellular and molecular level. It provides ins ight into how
food components influence metabolic reactions and body functions,
linking nutrition directly to health.
Dif: medium ref: p. 6 msc: type of question: knowledge
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
Nutrition science is the study of nutrients and how the body uses them
for growth, maintenance, activity, and reproduction. It integrates
information from biology, chemistry, and health sciences to understand
dietary needs and their effects on health.
Dif: medium ref: p. 7 msc: type of question: knowledge
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.
Diet Therapy 13th Edition, By Joyce Ann Gilbert|
Chapters 1-24| 2025 Latest Version Updates
,PART 1- INTRODUCTION TO HUMAN NUTRITION ----------------------------------------------------------- 3
Chapter 01- Nutrition and health --------------------------------------------------------------------------------------------------------- 3
Chapter 02- digestion, absorption, and metabolism ------------------------------------------------------------------------------ 30
Chapter 03- carbohydrates --------------------------------------------------------------------------------------------------------------- 47
Chapter 04- lipids --------------------------------------------------------------------------------------------------------------------------- 65
Chapter 05- proteins ----------------------------------------------------------------------------------------------------------------------- 82
Chapter 06- vitamins ---------------------------------------------------------------------------------------------------------------------- 99
Chapter 07- minerals and water ------------------------------------------------------------------------------------------------------- 118
Chapter 08- energy balance ------------------------------------------------------------------------------------------------------------ 136
PART 2- COMMUNITY NUTRITION AND THE LIFE CYCLE ------------------------------------------------- 153
Chapter 09- food selection and food safety ----------------------------------------------------------------------------------------- 153
Chapter 10- community nutrition: promoting healthy eating ----------------------------------------------------------------- 171
Chapter 11- nutrition during pregnancy and lactation -------------------------------------------------------------------------- 188
Chapter 12- nutrition for normal growth and development -------------------------------------------------------------------- 206
Chapter 13- nutrition for aging adults ----------------------------------------------------------------------------------------------- 223
Chapter 14- nutrition and physical fitness ------------------------------------------------------------------------------------------ 240
PART 3- INTRODUCTION TO CLINICAL NUTRITION-------------------------------------------------------- 257
Chapter 15- nutrition assessment and nutrition therapy in patient care --------------------------------------------------- 257
Chapter 16- metabolic stress ----------------------------------------------------------------------------------------------------------- 272
Chapter 17- drug-nutrient interactions ---------------------------------------------------------------------------------------------- 288
Chapter 18- nutrition support: enteral and parenteral nutrition -------------------------------------------------------------- 304
Chapter 19- gastrointestinal diseases ------------------------------------------------------------------------------------------------ 321
Chapter 20- diseases of the heart, blood vessels, and lungs ------------------------------------------------------------------- 338
Chapter 21- diabetes mellitus ---------------------------------------------------------------------------------------------------------- 355
Chapter 22- renal disease --------------------------------------------------------------------------------------------------------------- 371
Chapter 23- acquired immunodeficiency syndrome ------------------------------------------------------------------------------ 388
Chapter 24- cancer ------------------------------------------------------------------------------------------------------------------------ 404
,PART 1- INTRODUCTION TO HUMAN NUTRITION
Chapter 01- Nutrition and health
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
The focus of modern nutrition recommendations has evolved from
combating infectious diseases (a major issue in the early 20th century)
to preventing and controlling chronic diseases such as heart disease,
diabetes, and obesity. This shift reflects changes in lifestyle, diet, and
health priorities in developed and developing countries.
Dif: medium ref: p. 2 msc: type of question: knowledge
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
Biochemistry explains how nutrients are broken down, absorbed, and
utilized at the cellular and molecular level. It provides ins ight into how
food components influence metabolic reactions and body functions,
linking nutrition directly to health.
Dif: medium ref: p. 6 msc: type of question: knowledge
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
Nutrition science is the study of nutrients and how the body uses them
for growth, maintenance, activity, and reproduction. It integrates
information from biology, chemistry, and health sciences to understand
dietary needs and their effects on health.
Dif: medium ref: p. 7 msc: type of question: knowledge
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.
