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Test Bank For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert / All Chapter (1 - 25) Complete Guide A+

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Test Bank For Williams' Essentials of Nutrition and Diet Therapy 13th EditioTest Bank For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert / All Chapter (1 - 25) Complete Guide A+

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test
bank
for
williams
essentials
nutrition
and
diet
therapy
13th
edition
schlenker
gilbert
all
chapters
1 25
latest
verified
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Book Title:Williams\' Essentials of Nutrition and Diet Therapy

Author(s):Joyce Ann Gilbert, Eleanor Schlenker

Edition:Unknown
ISBN:9780323847124
Edition:Unknown

Exam (elaborations)
COMPLETE TEST BANK: Williams' Essentials of Nutrition and Diet Therapy 13th Edition by Joyce Ann Gilbert PhD RDN (Author) latest Update.
Exam (elaborations)
TEST BANK FOR: Williams' Essentials Of Nutrition And Diet Therapy 13th Edition By Joyce Ann Gilbert Phd Latest Update.
Exam (elaborations)
TEST BANK FOR: Williams' Essentials of Nutrition and Diet Therapy 13th Edition by Joyce Ann Gilbert PhD Latest Update.

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

,Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th 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:
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
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,
maintenance, activity, and reproduction is known as:
a.physiology.
b.nutrition science.
c.biochemistry.
d.dietetics.
ANSWER: 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.
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

, MSC: Type of Question: Knowledge

6. The best source of nutrients is provided by:
a. specific food combinations.
b. a variety of foods.
c. individual foods.
d. a variety of food supplements.
ANSWER: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

7. Macronutrients include:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANSWER: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

8. Micronutrients include:
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANSWER: C DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

9. The sum of all chemical processes inside living cells of the body that sustain life and health is
known as:
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
ANSWER: C DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

10. A primary function of macronutrients in the body is to:
a. supply energy.
b. regulate metabolic processes.
c. maintain homeostasis.
d. control cellular activity.
ANSWER: A DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge

11. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and
to:
a. provide energy.
b. control cellular wastes.
c. control hormone levels.

, d. regulate absorption.

ANSWER: A DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge

12. Individual nutrients are characterized by their ability to:
a. work alone.
b. fulfill specific metabolic roles.
c. influence weight loss.
d. improve mental status.
ANSWER: B DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge

13. The nutrient group that provides the primary source of energy for the body is:
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
ANSWER: A DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge

14. The primary function of carbohydrates as a food source is to:
a. regulate metabolic processes.
b. build body tissue.
c. supply energy.
d. provide bulk.
ANSWER: C DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

15. The main body storage form of carbohydrates is:
a. glycogen.
b. starch.
c. fat.
d. glucose.
ANSWER: A DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge

16. The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of
carbohydrate is:
a. 90.
b. 120.
c. 180.
d. 270.
ANSWER: B
Carbohydrate contains 4 kcal per gram; therefore, 30 g carbohydrate contains 30 4 = 120
kcal.

DIF: Medium REF: p. 7 MSC: Type of Question: Application

,17. The percentage of the total daily caloric intake for healthy persons that should be supplied by
carbohydrate is:
a. 10% to 35%.
b. 20% to 35%.
c. 40% to 55%.
d. 45% to 65%.
ANSWER: D DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge

18. It has been generally accepted that the percentage of total daily kcalories supplied by fats
should be no more than:
a. 10% to 15%.
b. 10% to 35%.
c. 20% to 35%.
d. 40% to 55%.
ANSWER: C DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge

19. The number of kcalories provided by a food that contains 22 g of fat is:
a. 88.
b. 132.
c. 154.
d. 198.
ANSWER: D
Fat contains 9 kcal per gram; therefore, the number of kcal in 22 g of fat is 22 9 = 198 kcal.

DIF: Medium REF: p. 7 MSC: Type of Question: Application

20. The primary function of protein in the body is to:
a. supply energy.
b. regulate metabolic processes.
c. control muscle contractions.
d. build tissue.
ANSWER: D DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

21. The number of kcalories provided by 15 g of protein is:
a. 15.
b. 45.
c. 60.
d. 135.
ANSWER: C
Protein contains 4 kcal per gram; therefore, the number of kcal in 15 g protein is 15 4 = 60
kcal.

DIF: Medium REF: p. 7 MSC: Type of Question: Application

, 22. For a healthy person, the percentage of daily kcalories supplied by protein should be:
a. 5% to 10%.
b. 10% to 35%.
c. more than 25%.
d. more than 35%.
ANSWER: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

23. In addition to protein, nutrients that contribute to building and repair of tissue include:
a. vitamins.
b. carbohydrates.
c. fats.
d. enzymes.

ANSWER: A DIF: Easy REF: p. 8
MSC: Type of Question: Knowledge

24. The types of acids that form the basic building blocks of protein are acids.
a. fatty
b. amino
c. nucleic
d. omega fatty
ANSWER: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge

25. In addition to calcium, the major minerals needed to build and maintain bone tissue include:
a. potassium.
b. iron.
c. phosphorus.
d. fluoride.
ANSWER: C DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge

26. The mineral that helps control enzyme actions in cell mitochondria that produce and store
high-energy compounds is:
a. iron.
b. cobalt.
c. hemoglobin.
d. vitamin B12.
ANSWER: A DIF: Hard REF: p. 8
MSC: Type of Question: Knowledge

27. The nutrients involved in metabolic regulation and control include minerals, vitamins, and:
a. amino acids.
b. carbohydrates.
c. fats.
d. water.

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Test Bank For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert / All Chapter (1 - 25) Complete Guide A+

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