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TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET THERAPY, 12TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN GILBERT

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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 4. Lipids 5. Protein...

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  • January 18, 2022
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  • test bank for williams essentials of nutrition and diet therapy
  • 12th edition by eleanor schlenker and joyce ann gilbert

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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

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water

8. Energy Balance




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

18. Drug-Nutrient Interactions

19. Nutrition Support: Enteral and Parenteral Nutrition

20. Gastrointestinal Diseases

21. Diseases of the Heart, Blood Vessels, and Lungs

22. Diabetes Mellitus

23. Renal Disease

24. Acquired Immunodeficiency Syndrome (AIDS)

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.
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.
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:
a.physiology.
b.nutrition science.
c.biochemistry.
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
settings is the:
a. nurse.
b. physician.
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

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