Test Bank for Williams' Essentials of Nutrition and Diet Therapy, 13th Edition by Schlenker & Gilbert (All Chapters 1-25)

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

,TABLE OF CONTENT i i




PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health i i




2. Digestion, Absorption, and Metabolism
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3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water i i




8. Energy Balance i




PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
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9. Food Selection and Food Safety
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10. CommunityNutrition: Promoting Healthy Eating
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11. Nutrition During Pregnancy and Lactation
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12. Nutrition for Normal Growth and Development
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13. Nutrition for Adults: Early, Middle, and Later Years
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,14. Nutrition and Physical Fitness
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15. The Complexityof Obesity: Beyond Energy Balance
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PART 3: INTRODUCTION TO CLINICAL NUTRITION
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16. Nutrition Assessment and Nutrition Therapyin Patient Care
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17. Metabolic Stress i




18. Drug-Nutrient Interactions i




19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases i




21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus i




23. Renal Disease i




24. Acquired ImmunodeficiencySyndrome (AIDS)
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25. Cancer

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




1. The major focus of nutritional recommendations in this century has shifted to:
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a. prevention and control of chronic diseases. i i i i i


b. improved sanitation and public health. i i i i


c. prevention and control of infectious diseases. i i i i i


d. development of healthful foods using food technology. i i i i i i




ANSWER: A DIF: Easy i REF: p. 2 i i


MSC: Type of Question: Knowledge
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2. A physical science that contributes to understanding how nutrition relates to health and well-
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being is:
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a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy i REF: p. 6 i i


MSC: Type of Question: Knowledge
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3. The body of scientific knowledge related to nutritional requirements of human growth, mai
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ntenance, activity, and reproduction is known as:
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a. physiology.
b. nutrition science. i


c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy i REF: p. 7 i i


MSC: Type of Question: Knowledge
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4. The professional primarily responsible for application of nutrition science in clinical practice setti
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ngs is the: i i


a. nurse.
b. physician.
c. public health nutritionist. i i


d. registered dietitian. i




ANSWER: D DIF: Easy i REF: p. 7 i i


MSC: Type of Question: Knowledge
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5. The primary responsibility for nutrition care of people in the community belongs to the:
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a. community physician. i


b. public health nurse. i i


c. public health nutritionist. i i


d. registered dietitian. i




ANSWER: C i DIF: Easy REF: p. 7 i i