TEST BANK
Test Bank for William’s Essentials of Nutrition and Diet Therapy
12th Edition
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,TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET THERAPY,
12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT
TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
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4. Lipids
5. Proteins
6. Vitamins
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7. Minerals and Water
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8. Energy Balance
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PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
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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
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19. Nutrition Support: Enteral and Parenteral Nutrition
20. Gastrointestinal Diseases
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21. Diseases of the Heart, Blood Vessels, and Lungs
22. Diabetes Mellitus
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23. Renal Disease
24. Acquired Immunodeficiency Syndrome (AIDS)
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25. Cancer
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, 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.
ANS: 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.
PR
d. pharmacology.
ANS: 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:
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a.physiology.
b.nutrition science.
c.biochemistry.
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d.dietetics.
ANS: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
4. The professional primarily responsible for application of nutrition science in clinical practice
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settings is the:
a. nurse.
b. physician.
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c. public health nutritionist.
d. registered dietitian.
ANS: 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.
ANS: C DIF: Easy REF: p. 7
Test Bank for William’s Essentials of Nutrition and Diet Therapy
12th Edition
PR
O
FD
O
C
,TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET THERAPY,
12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT
TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
PR
4. Lipids
5. Proteins
6. Vitamins
O
7. Minerals and Water
FD
8. Energy Balance
O
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
C
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
PR
19. Nutrition Support: Enteral and Parenteral Nutrition
20. Gastrointestinal Diseases
O
21. Diseases of the Heart, Blood Vessels, and Lungs
22. Diabetes Mellitus
FD
23. Renal Disease
24. Acquired Immunodeficiency Syndrome (AIDS)
O
25. Cancer
C
, 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.
ANS: 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.
PR
d. pharmacology.
ANS: 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:
O
a.physiology.
b.nutrition science.
c.biochemistry.
FD
d.dietetics.
ANS: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
4. The professional primarily responsible for application of nutrition science in clinical practice
O
settings is the:
a. nurse.
b. physician.
C
c. public health nutritionist.
d. registered dietitian.
ANS: 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.
ANS: C DIF: Easy REF: p. 7
