TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25, Complete Newest Version

Test Bank For Williams' Essentials of Nutrition
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tt and Diet Therapy,
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13th Edition Schlenker & Gilbert
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Chapter 1 - 25 tt tt tt

,TABLE OF CONTENT tt tt




PART tt1: ttINTRODUCTION ttTO ttHUMAN ttNUTRITION

1. Nutrition ttand ttHealth

2. Digestion, ttAbsorption, ttand ttMetabolism

3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals ttand ttWater

8. Energy ttBalance




PART tt2: t t COMMUNITY ttNUTRITION ttAND ttTHE ttLIFE ttCYCLE

9. Food ttSelection ttand ttFood ttSafety

10. CommunitytNutrition: ttPromoting ttHealthy ttEating

11. Nutrition ttDuring ttPregnancy ttand ttLactation

12. Nutrition ttfor ttNormal ttGrowth ttand ttDevelopment

13. Nutrition ttfor ttAdults: ttEarly, ttMiddle, ttand ttLater ttYears

,14. Nutrition ttand ttPhysical t t Fitness

15. The ttComplexitytof ttObesity: ttBeyond ttEnergy ttBalance




PART tt3: ttINTRODUCTION ttTO ttCLINICAL ttNUTRITION

16. Nutrition ttAssessment ttand ttNutrition ttTherapy ttin ttPatient ttCare

17. Metabolic ttStress

18. Drug-Nutrient ttInteractions

19. Nutrition ttSupport: ttEnteral ttand ttParenteral ttNutrition

20. Gastrointestinal ttDiseases

21. Diseases ttof ttthe ttHeart, ttBlood ttVessels, ttand ttLungs

22. Diabetes ttMellitus

23. Renal ttDisease

24. Acquired ttImmunodeficiency tSyndrome tt(AIDS)

25. Cancer

, Chapter 01: Nutrition and Health
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Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
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Edition
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MULTIPLE ttCHOICE

1. The ttmajor ttfocus ttof ttnutritional ttrecommendations ttin ttthis ttcentury tthas ttshifted ttto:
a. prevention ttand ttcontrol ttof ttchronic ttdiseases.
b. improved ttsanitation ttand ttpublic tthealth.
c. prevention ttand ttcontrol ttof ttinfectious ttdiseases.
d. development ttof tthealthful ttfoods ttusing ttfood tttechnology.
ANSWER: t t A DIF: Easy REF: ttp. tt2
MSC: t t Type ttof ttQuestion: ttKnowledge

2. A ttphysical ttscience ttthat ttcontributes ttto ttunderstanding tthow ttnutrition ttrelates ttto tthealth ttand
well- ttbeing ttis:
tt

a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: t t B DIF: Easy REF: ttp. tt6
MSC: t t Type ttof ttQuestion: ttKnowledge

3. The ttbody ttof ttscientific ttknowledge ttrelated ttto ttnutritional ttrequirements ttof tthuman
growth, ttmaintenance, ttactivity, ttand ttreproduction ttis ttknown ttas:
tt

a. physiology.
b. nutrition ttscience.
c. biochemistry.
d. dietetics.
ANSWER: t t B DIF: Easy REF: ttp. tt7
MSC: t t Type ttof ttQuestion: ttKnowledge

4. The ttprofessional ttprimarily ttresponsible ttfor ttapplication ttof ttnutrition ttscience ttin ttclinical
practice ttsettings ttis ttthe:
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a. nurse.
b. physician.
c. public tthealth ttnutritionist.
d. registered ttdietitian.
ANSWER: t t D DIF: Easy REF: ttp. tt7
MSC: t t Type ttof ttQuestion: ttKnowledge

5. The ttprimary ttresponsibility ttfor ttnutrition ttcare ttof ttpeople ttin ttthe ttcommunity ttbelongs ttto ttthe:
a. community ttphysician.
b. public tthealth ttnurse.
c. public tthealth ttnutritionist.
d. registered ttdietitian.
ANSWER: t t C DIF: Easy REF: ttp. tt7