Test Bank For Williams' Essentials of Nutrition
t t t t t t
t and Diet Therapy,
t t t
13th Edition Schlenker & Gilbert
t t t t t
Chapter 1 - 25 t t t
,TABLE OF CONTENT t t
PART t1: tINTRODUCTION tTO tHUMAN tNUTRITION
1. Nutrition tand tHealth
2. Digestion, tAbsorption, tand tMetabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals tand tWater
8. Energy tBalance
PART t2: t COMMUNITY tNUTRITION tAND tTHE tLIFE tCYCLE
9. Food tSelection tand tFood tSafety
10. CommunitytNutrition: tPromoting tHealthy tEating
11. Nutrition tDuring tPregnancy tand tLactation
12. Nutrition tfor tNormal tGrowth tand tDevelopment
13. Nutrition tfor tAdults: tEarly, tMiddle, tand tLater tYears
,14. Nutrition tand tPhysical t Fitness
15. The tComplexity tof tObesity: tBeyond tEnergy tBalance
PART t3: tINTRODUCTION tTO tCLINICAL tNUTRITION
16. Nutrition tAssessment tand tNutrition tTherapy tin tPatient tCare
17. Metabolic tStress
18. Drug-Nutrient tInteractions
19. Nutrition tSupport: tEnteral tand tParenteral tNutrition
20. Gastrointestinal tDiseases
21. Diseases tof tthe tHeart, tBlood tVessels, tand tLungs
22. Diabetes tMellitus
23. Renal tDisease
24. Acquired tImmunodeficiency tSyndrome t(AIDS)
25. Cancer
, Chapter 01: Nutrition and Health
t t t t
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
t t t t t t t t t t t
MULTIPLE tCHOICE
1. The tmajor tfocus tof tnutritional trecommendations tin tthis tcentury thas tshifted tto:
a. prevention tand tcontrol tof tchronic tdiseases.
b. improved tsanitation tand tpublic thealth.
c. prevention tand tcontrol tof tinfectious tdiseases.
d. development tof thealthful tfoods tusing tfood ttechnology.
ANSWER: t A DIF: Easy REF: tp. t2
MSC: t Type tof tQuestion: tKnowledge
2. A tphysical tscience tthat tcontributes tto tunderstanding thow tnutrition trelates tto thealth tand
well- tbeing tis:
t
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: t B DIF: Easy REF: tp. t6
MSC: t Type tof tQuestion: tKnowledge
3. The tbody tof tscientific tknowledge trelated tto tnutritional trequirements tof thuman
growth, tmaintenance, tactivity, tand treproduction tis tknown tas:
t
a. physiology.
b. nutrition tscience.
c. biochemistry.
d. dietetics.
ANSWER: t B DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
4. The tprofessional tprimarily tresponsible tfor tapplication tof tnutrition tscience tin tclinical tpractice
t settings tis tthe:
a. nurse.
b. physician.
c. public thealth tnutritionist.
d. registered tdietitian.
ANSWER: t D DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
5. The tprimary tresponsibility tfor tnutrition tcare tof tpeople tin tthe tcommunity tbelongs tto tthe:
a. community tphysician.
b. public thealth tnurse.
c. public thealth tnutritionist.
d. registered tdietitian.
ANSWER: t C DIF: Easy REF: tp. t7
t t t t t t
t and Diet Therapy,
t t t
13th Edition Schlenker & Gilbert
t t t t t
Chapter 1 - 25 t t t
,TABLE OF CONTENT t t
PART t1: tINTRODUCTION tTO tHUMAN tNUTRITION
1. Nutrition tand tHealth
2. Digestion, tAbsorption, tand tMetabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals tand tWater
8. Energy tBalance
PART t2: t COMMUNITY tNUTRITION tAND tTHE tLIFE tCYCLE
9. Food tSelection tand tFood tSafety
10. CommunitytNutrition: tPromoting tHealthy tEating
11. Nutrition tDuring tPregnancy tand tLactation
12. Nutrition tfor tNormal tGrowth tand tDevelopment
13. Nutrition tfor tAdults: tEarly, tMiddle, tand tLater tYears
,14. Nutrition tand tPhysical t Fitness
15. The tComplexity tof tObesity: tBeyond tEnergy tBalance
PART t3: tINTRODUCTION tTO tCLINICAL tNUTRITION
16. Nutrition tAssessment tand tNutrition tTherapy tin tPatient tCare
17. Metabolic tStress
18. Drug-Nutrient tInteractions
19. Nutrition tSupport: tEnteral tand tParenteral tNutrition
20. Gastrointestinal tDiseases
21. Diseases tof tthe tHeart, tBlood tVessels, tand tLungs
22. Diabetes tMellitus
23. Renal tDisease
24. Acquired tImmunodeficiency tSyndrome t(AIDS)
25. Cancer
, Chapter 01: Nutrition and Health
t t t t
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
t t t t t t t t t t t
MULTIPLE tCHOICE
1. The tmajor tfocus tof tnutritional trecommendations tin tthis tcentury thas tshifted tto:
a. prevention tand tcontrol tof tchronic tdiseases.
b. improved tsanitation tand tpublic thealth.
c. prevention tand tcontrol tof tinfectious tdiseases.
d. development tof thealthful tfoods tusing tfood ttechnology.
ANSWER: t A DIF: Easy REF: tp. t2
MSC: t Type tof tQuestion: tKnowledge
2. A tphysical tscience tthat tcontributes tto tunderstanding thow tnutrition trelates tto thealth tand
well- tbeing tis:
t
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: t B DIF: Easy REF: tp. t6
MSC: t Type tof tQuestion: tKnowledge
3. The tbody tof tscientific tknowledge trelated tto tnutritional trequirements tof thuman
growth, tmaintenance, tactivity, tand treproduction tis tknown tas:
t
a. physiology.
b. nutrition tscience.
c. biochemistry.
d. dietetics.
ANSWER: t B DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
4. The tprofessional tprimarily tresponsible tfor tapplication tof tnutrition tscience tin tclinical tpractice
t settings tis tthe:
a. nurse.
b. physician.
c. public thealth tnutritionist.
d. registered tdietitian.
ANSWER: t D DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
5. The tprimary tresponsibility tfor tnutrition tcare tof tpeople tin tthe tcommunity tbelongs tto tthe:
a. community tphysician.
b. public thealth tnurse.
c. public thealth tnutritionist.
d. registered tdietitian.
ANSWER: t C DIF: Easy REF: tp. t7
