TEST BANK
Williams' Essentials of Nutrition
And Diet Therapy,
13th Edition Schlender & 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
Schlender & 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 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 DIF: Easy 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 DIF: Easy 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.
ANSWER: D DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
5. The primary responsibility for nutrition care of people in the community belongs to the:
a. Community physician.
b. Public health nurse.
c. Public health nutritionist.
d. Registered dietitian.
ANSWER: C DIF: Easy REF: p. 7
Williams' Essentials of Nutrition
And Diet Therapy,
13th Edition Schlender & 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
Schlender & 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 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 DIF: Easy 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 DIF: Easy 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.
ANSWER: D DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
5. The primary responsibility for nutrition care of people in the community belongs to the:
a. Community physician.
b. Public health nurse.
c. Public health nutritionist.
d. Registered dietitian.
ANSWER: C DIF: Easy REF: p. 7
