Test Bank For Williams' Essentials of Nutrition
and Diet Therapy,
12th edition Schlenker & Gilbert
S Chapter 1 - 25
I
C
A N
F R
,TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
S
4. Lipids
I
C
5. Proteins
6. Vitamins
N
7. Minerals and Water
A
8. Energy Balance
F R
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
S
18. Drug-Nutrient Interactions
I
19. Nutrition Support: Enteral and Parenteral Nutrition
C
20. Gastrointestinal Diseases
N
21. Diseases of the Heart, Blood Vessels, and Lungs
A
22. Diabetes Mellitus
23. Renal Disease
R
24. Acquired Immunodeficiency Syndrome (AIDS)
F
25. Cancer
, Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th 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:
S
a. anatomy.
b. biochemistry.
c. physics.
I
d. pharmacology.
C
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,
N
maintenance, activity, and reproduction is known as:
a.physiology.
b.nutrition science.
A
c.biochemistry.
d.dietetics.
ANSWER: B DIF: Easy REF: p. 7
R
MSC: Type of Question: Knowledge
4. The professional primarily responsible for application of nutrition science in clinical practice
F
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
and Diet Therapy,
12th edition Schlenker & Gilbert
S Chapter 1 - 25
I
C
A N
F R
,TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
S
4. Lipids
I
C
5. Proteins
6. Vitamins
N
7. Minerals and Water
A
8. Energy Balance
F R
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
S
18. Drug-Nutrient Interactions
I
19. Nutrition Support: Enteral and Parenteral Nutrition
C
20. Gastrointestinal Diseases
N
21. Diseases of the Heart, Blood Vessels, and Lungs
A
22. Diabetes Mellitus
23. Renal Disease
R
24. Acquired Immunodeficiency Syndrome (AIDS)
F
25. Cancer
, Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 12th 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:
S
a. anatomy.
b. biochemistry.
c. physics.
I
d. pharmacology.
C
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,
N
maintenance, activity, and reproduction is known as:
a.physiology.
b.nutrition science.
A
c.biochemistry.
d.dietetics.
ANSWER: B DIF: Easy REF: p. 7
R
MSC: Type of Question: Knowledge
4. The professional primarily responsible for application of nutrition science in clinical practice
F
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
