,TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET THERAPY,
ff ff ff ff ff ff ff ff ff
12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT
ff ff ff ff ff ff ff ff ff
TABLE OF CONTENT ff ff
PART 1: INTRODUCTION TO HUMAN NUTRITION
ff ff ff ff ff
1. Nutrition and Health ff ff
2. Digestion, Absorption, and Metabolism ff ff ff
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water ff ff
8. Energy Balance f
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
ff ff ff ff ff ff
9. Food Selection and Food Safety
ff ff ff ff
10. CommunityNutrition: Promoting Healthy Eating ff ff ff
11. Nutrition During Pregnancyand Lactation
ff ff f ff
12. Nutrition for Normal Growth and Development
ff ff ff ff ff
13. Nutrition for Adults: Early, Middle, and Later Years
ff ff ff ff ff ff ff
,14. Nutrition and Physical Fitness
ff ff f f
15. The Complexityof Obesity: Beyond Energy Balance
ff ff ff ff ff
PART 3: INTRODUCTION TO CLINICAL NUTRITION
ff ff ff ff ff
16. Nutrition Assessment and Nutrition Therapyin Patient Care
ff ff ff ff ff ff
17. Metabolic Stress ff
18. Drug-Nutrient Interactions ff
19. Nutrition Support: Enteral and Parenteral Nutrition
ff ff ff ff ff
20. Gastrointestinal Diseases ff
21. Diseases of the Heart, Blood Vessels, and Lungs
ff ff ff ff ff ff ff
22. Diabetes Mellitus ff
23. Renal Diseaseff
24. Acquired ImmunodeficiencySyndrome (AIDS)
ff f ff
25. Cancer
, Chapter 01: Nutrition and Health
f f ff ff
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th
ff ff ff ff ff ff ff ff ff ff
Edition
ff
MULTIPLE CHOICE ff
1. The major focus of nutritional recommendations in this centuryhas shifted to:
ff ff ff ff ff ff ff ff ff f f
a. prevention and control of chronic diseases. ff ff ff ff ff
b. improved sanitation and public health. ff ff ff ff
c. prevention and control of infectious diseases. ff ff ff ff ff
d. development of healthful foods using food technology. ff ff ff ff ff ff
ANS: A DIF: Easy REF: p. 2 ff ff
MSC: ff Type of Question: Knowledge
ff ff ff ff
2. A physical science that contributes to understanding how nutrition relates to health and well-
ff ff ff ff ff ff ff ff ff ff ff ff ff
being is:
ff ff
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy REF: p. 6 ff ff
MSC: ff Type of Question: Knowledge
ff ff ff ff
3. The bodyof scientific knowledge related to nutritional requirements of human growth,
ff ff ff ff ff ff ff ff ff ff
maintenance, activity, and reproduction is known as:
ff ff ff ff ff ff ff
a. physiology.
b. nutrition science. ff
c. biochemistry.
d. dietetics.
ANS: B DIF: Easy REF: p. 7 ff ff
MSC: ff Type of Question: Knowledge
ff ff ff ff
4. The professional primarily responsible for application of nutrition science in clinical practice
f ff f ff ff ff ff ff ff ff ff
settings is the:
ff ff ff
a. nurse.
b. physician.
c. public health nutritionist. ff ff
d. registered dietitian. ff
ANS: D DIF: Easy REF: p. 7 ff ff
MSC: ff Type of Question: Knowledge
ff ff ff ff
5. The primaryresponsibility for nutrition care of people in the communitybelongs to the:
ff f ff ff ff ff ff ff ff ff f ff ff
a. communityphysician. f
b. public health nurse. ff ff
c. public health nutritionist. ff ff
d. registered dietitian. ff
ANS: C DIF: Easy REF: p. 7 ff ff
ff ff ff ff ff ff ff ff ff
12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT
ff ff ff ff ff ff ff ff ff
TABLE OF CONTENT ff ff
PART 1: INTRODUCTION TO HUMAN NUTRITION
ff ff ff ff ff
1. Nutrition and Health ff ff
2. Digestion, Absorption, and Metabolism ff ff ff
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water ff ff
8. Energy Balance f
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
ff ff ff ff ff ff
9. Food Selection and Food Safety
ff ff ff ff
10. CommunityNutrition: Promoting Healthy Eating ff ff ff
11. Nutrition During Pregnancyand Lactation
ff ff f ff
12. Nutrition for Normal Growth and Development
ff ff ff ff ff
13. Nutrition for Adults: Early, Middle, and Later Years
ff ff ff ff ff ff ff
,14. Nutrition and Physical Fitness
ff ff f f
15. The Complexityof Obesity: Beyond Energy Balance
ff ff ff ff ff
PART 3: INTRODUCTION TO CLINICAL NUTRITION
ff ff ff ff ff
16. Nutrition Assessment and Nutrition Therapyin Patient Care
ff ff ff ff ff ff
17. Metabolic Stress ff
18. Drug-Nutrient Interactions ff
19. Nutrition Support: Enteral and Parenteral Nutrition
ff ff ff ff ff
20. Gastrointestinal Diseases ff
21. Diseases of the Heart, Blood Vessels, and Lungs
ff ff ff ff ff ff ff
22. Diabetes Mellitus ff
23. Renal Diseaseff
24. Acquired ImmunodeficiencySyndrome (AIDS)
ff f ff
25. Cancer
, Chapter 01: Nutrition and Health
f f ff ff
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th
ff ff ff ff ff ff ff ff ff ff
Edition
ff
MULTIPLE CHOICE ff
1. The major focus of nutritional recommendations in this centuryhas shifted to:
ff ff ff ff ff ff ff ff ff f f
a. prevention and control of chronic diseases. ff ff ff ff ff
b. improved sanitation and public health. ff ff ff ff
c. prevention and control of infectious diseases. ff ff ff ff ff
d. development of healthful foods using food technology. ff ff ff ff ff ff
ANS: A DIF: Easy REF: p. 2 ff ff
MSC: ff Type of Question: Knowledge
ff ff ff ff
2. A physical science that contributes to understanding how nutrition relates to health and well-
ff ff ff ff ff ff ff ff ff ff ff ff ff
being is:
ff ff
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy REF: p. 6 ff ff
MSC: ff Type of Question: Knowledge
ff ff ff ff
3. The bodyof scientific knowledge related to nutritional requirements of human growth,
ff ff ff ff ff ff ff ff ff ff
maintenance, activity, and reproduction is known as:
ff ff ff ff ff ff ff
a. physiology.
b. nutrition science. ff
c. biochemistry.
d. dietetics.
ANS: B DIF: Easy REF: p. 7 ff ff
MSC: ff Type of Question: Knowledge
ff ff ff ff
4. The professional primarily responsible for application of nutrition science in clinical practice
f ff f ff ff ff ff ff ff ff ff
settings is the:
ff ff ff
a. nurse.
b. physician.
c. public health nutritionist. ff ff
d. registered dietitian. ff
ANS: D DIF: Easy REF: p. 7 ff ff
MSC: ff Type of Question: Knowledge
ff ff ff ff
5. The primaryresponsibility for nutrition care of people in the communitybelongs to the:
ff f ff ff ff ff ff ff ff ff f ff ff
a. communityphysician. f
b. public health nurse. ff ff
c. public health nutritionist. ff ff
d. registered dietitian. ff
ANS: C DIF: Easy REF: p. 7 ff ff
