Test Bank For Williams' Essentials of Nutrition
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z and Diet Therapy,
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13th Edition Schlenker & Gilbert
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Chapter 1 - 25 z z z
,TABLE OF CONTENT z z
PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health z z
2. Digestion, Absorption, and Metabolism
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3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water z z
8. EnergyBalance z
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 z
18. Drug-Nutrient Interactions z
19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases z
21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus z
23. Renal Disease z
24. Acquired ImmunodeficiencySyndrome (AIDS)
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25. Cancer
, Chapter01:Nutrition and Health
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Schlenker & Gilbert: Williams’Essentials of Nutrition and Diet Therapy, 13th Edition
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MULTIPLE CHOICE z
1. The major focus of nutritional recommendations in this centuryhas shifted to:
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a. prevention and control of chronic diseases. z z z z z
b. improved sanitation and public health. z z z z
c. prevention and control of infectious diseases. z z z z z
d. development of healthful foods using food technology. z z z z z z
ANSWER: A DIF: Easy z REF: p. 2 z z
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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z being is: z
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy z REF: p. 6 z z
MSC: Type of Question: Knowledge
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3. The bodyof scientific knowledge related to nutritional requirements of human growth,
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z maintenance, activity, and reproduction is known as: z z z z z z
a. physiology.
b. nutrition science. z
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy z REF: p. 7 z z
MSC: Type of Question: Knowledge
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4. Theprofessional primarily responsible for application of nutrition science in clinical practice
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zsettings is the: z z
a. nurse.
b. physician.
c. public health nutritionist. z z
d. registered dietitian. z
ANSWER: D DIF: Easy z REF: p. 7 z z
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. communityphysician. z
b. public health nurse. z z
c. public health nutritionist. z z
d. registered dietitian. z
ANSWER: C z DIF: Easy REF: p. 7 z z
z z z z z z
z and Diet Therapy,
z z z
13th Edition Schlenker & Gilbert
z z z z z
Chapter 1 - 25 z z z
,TABLE OF CONTENT z z
PART 1: INTRODUCTION TO HUMAN NUTRITION
z z z z z
1. Nutrition and Health z z
2. Digestion, Absorption, and Metabolism
z z z
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water z z
8. EnergyBalance z
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
z z z z z z z
9. Food Selection and Food Safety
z z z z
10. CommunityNutrition: Promoting Healthy Eating
z z z z
11. Nutrition During Pregnancy and Lactation
z z z z
12. Nutrition for Normal Growth and Development
z z z z z
13. Nutrition for Adults: Early, Middle, and Later Years
z z z z z z z
,14. Nutrition and Physical Fitness
z z z
15. The Complexityof Obesity: Beyond Energy Balance
z z z z z z
PART 3: INTRODUCTION TO CLINICAL NUTRITION
z z z z z
16. Nutrition Assessment and Nutrition Therapyin Patient Care
z z z z z z z
17. Metabolic Stress z
18. Drug-Nutrient Interactions z
19. Nutrition Support: Enteral and Parenteral Nutrition
z z z z z
20. Gastrointestinal Diseases z
21. Diseases of the Heart, Blood Vessels, and Lungs
z z z z z z z
22. Diabetes Mellitus z
23. Renal Disease z
24. Acquired ImmunodeficiencySyndrome (AIDS)
z z z
25. Cancer
, Chapter01:Nutrition and Health
z z z z
Schlenker & Gilbert: Williams’Essentials of Nutrition and Diet Therapy, 13th Edition
z z z z z z z z z z z
MULTIPLE CHOICE z
1. The major focus of nutritional recommendations in this centuryhas shifted to:
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a. prevention and control of chronic diseases. z z z z z
b. improved sanitation and public health. z z z z
c. prevention and control of infectious diseases. z z z z z
d. development of healthful foods using food technology. z z z z z z
ANSWER: A DIF: Easy z REF: p. 2 z z
MSC: Type of Question: Knowledge
z z z z
2. A physical science that contributes to understanding how nutrition relates to health and well-
z z z z z z z z z z z z z
z being is: z
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy z REF: p. 6 z z
MSC: Type of Question: Knowledge
z z z z
3. The bodyof scientific knowledge related to nutritional requirements of human growth,
z z z z z z z z z z z
z maintenance, activity, and reproduction is known as: z z z z z z
a. physiology.
b. nutrition science. z
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy z REF: p. 7 z z
MSC: Type of Question: Knowledge
z z z z
4. Theprofessional primarily responsible for application of nutrition science in clinical practice
z z z z z z z z z z z
zsettings is the: z z
a. nurse.
b. physician.
c. public health nutritionist. z z
d. registered dietitian. z
ANSWER: D DIF: Easy z REF: p. 7 z z
MSC: Type of Question: Knowledge
z z z z
5. The primary responsibility for nutrition care of people in the community belongs to the:
z z z z z z z z z z z z z
a. communityphysician. z
b. public health nurse. z z
c. public health nutritionist. z z
d. registered dietitian. z
ANSWER: C z DIF: Easy REF: p. 7 z z
