Test Bank For Williams' Essentials of Nutrition
and Diet Therapy,
13th Edition Schlenker & Gilbert
Chapter 1 - 25
,TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
8. Energy Balance
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
9. Food Selection and Food Safety
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy and Lactation
12. Nutrition for Normal Growth and Development
13. Nutrition for Adults: Early, Middle, and Later Years
,14. Nutrition and Physical Fitness
15. The Complexity of Obesity: Beyond Energy Balance
PART 3: INTRODUCTION TO CLINICAL NUTRITION
16. Nutrition Assessment and Nutrition Therapy in Patient Care
17. Metabolic Stress
18. Drug-Nutrient Interactions
19. Nutrition Support: Enteral and Parenteral Nutrition
20. Gastrointestinal Diseases
21. Diseases of the Heart, Blood Vessels, and Lungs
22. Diabetes Mellitus
23. Renal Disease
24. Acquired Immunodeficiency Syndrome (AIDS)
25. Cancer
, Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
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 DIF: Easy REF: p. 2
MSC: Type of Question: Knowledge
2. A aphysical ascience athat acontributes ato aunderstanding ahow anutrition arelates ato ahealth aand
awell- abeing ais:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: a B DIF: Easy REF: ap. a6
MSC: a Type aof aQuestion: aKnowledge
3. The abody aof ascientific aknowledge arelated ato anutritional arequirements aof ahuman
agrowth, amaintenance, aactivity, aand areproduction ais aknown aas:
a. physiology.
b. nutrition ascience.
c. biochemistry.
d. dietetics.
ANSWER: a B DIF: Easy REF: ap. a7
MSC: a Type aof aQuestion: aKnowledge
4. The aprofessional aprimarily aresponsible afor aapplication aof anutrition ascience ain aclinical
apractice asettings ais athe:
a. nurse.
b. physician.
c. public ahealth anutritionist.
d. registered adietitian.
ANSWER: a D DIF: Easy REF: ap. a7
MSC: a Type aof aQuestion: aKnowledge
5. The aprimary aresponsibility afor anutrition acare aof apeople ain athe acommunity abelongs ato athe:
a. community aphysician.
b. public ahealth anurse.
c. public ahealth anutritionist.
d. registered adietitian.
ANSWER: a C DIF: Easy REF: ap. a7
and Diet Therapy,
13th Edition Schlenker & Gilbert
Chapter 1 - 25
,TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
8. Energy Balance
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
9. Food Selection and Food Safety
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy and Lactation
12. Nutrition for Normal Growth and Development
13. Nutrition for Adults: Early, Middle, and Later Years
,14. Nutrition and Physical Fitness
15. The Complexity of Obesity: Beyond Energy Balance
PART 3: INTRODUCTION TO CLINICAL NUTRITION
16. Nutrition Assessment and Nutrition Therapy in Patient Care
17. Metabolic Stress
18. Drug-Nutrient Interactions
19. Nutrition Support: Enteral and Parenteral Nutrition
20. Gastrointestinal Diseases
21. Diseases of the Heart, Blood Vessels, and Lungs
22. Diabetes Mellitus
23. Renal Disease
24. Acquired Immunodeficiency Syndrome (AIDS)
25. Cancer
, Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
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 DIF: Easy REF: p. 2
MSC: Type of Question: Knowledge
2. A aphysical ascience athat acontributes ato aunderstanding ahow anutrition arelates ato ahealth aand
awell- abeing ais:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: a B DIF: Easy REF: ap. a6
MSC: a Type aof aQuestion: aKnowledge
3. The abody aof ascientific aknowledge arelated ato anutritional arequirements aof ahuman
agrowth, amaintenance, aactivity, aand areproduction ais aknown aas:
a. physiology.
b. nutrition ascience.
c. biochemistry.
d. dietetics.
ANSWER: a B DIF: Easy REF: ap. a7
MSC: a Type aof aQuestion: aKnowledge
4. The aprofessional aprimarily aresponsible afor aapplication aof anutrition ascience ain aclinical
apractice asettings ais athe:
a. nurse.
b. physician.
c. public ahealth anutritionist.
d. registered adietitian.
ANSWER: a D DIF: Easy REF: ap. a7
MSC: a Type aof aQuestion: aKnowledge
5. The aprimary aresponsibility afor anutrition acare aof apeople ain athe acommunity abelongs ato athe:
a. community aphysician.
b. public ahealth anurse.
c. public ahealth anutritionist.
d. registered adietitian.
ANSWER: a C DIF: Easy REF: ap. a7
