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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024), Chapter 1-24 | All Chapters, Complete A+ Guide $17.99
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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024), Chapter 1-24 | All Chapters, Complete A+ Guide
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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024), Chapter 1-24 | All Chapters, Complete A+ Guide

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  • November 25, 2024
  • 235
  • 2024/2025
  • Exam (elaborations)
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  • 13th edition
  • test bank williams essentials of nutrition and
  • 13th edition gilbert 2024 chapter 1 24
  • test bank
  • williams essentials of nutrition and diet therapy

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

,TABLE OF CONTENT q q




PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health q q




2. Digestion, Absorption, and Metabolism
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3. Carbohydrates

4. Lipids

5. Proteins

6. Vitamins

7. Minerals and Water q q




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
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10. Community Nutrition: 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 Complexity of Obesity: Beyond Energy Balance
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PART 3: INTRODUCTION TO CLINICAL NUTRITION
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16. Nutrition Assessment and Nutrition Therapy in Patient Care
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17. Metabolic Stress q




18. Drug-Nutrient Interactions q




19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases q




21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus
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23. Renal Disease
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24. Acquired Immunodeficiency Syndrome (AIDS)
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25. Cancer

, Chapter 01: Nutrition and Health
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Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
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MULTIPLE CHOICE q




1. The major focus of nutritional recommendations in this century has shifted to:
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a. prevention and control of chronic diseases. q q q q q


b. improved sanitation and public health. q q q q


c. prevention and control of infectious diseases. q q q q q


d. development of healthful foods using food technology. q q q q q q




ANSWER: A DIF: Easy q REF: p. 2 q q


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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q being is: q


a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy q REF: p. 6 q q


MSC: Type of Question: Knowledge
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3. The body of scientific knowledge related to nutritional requirements of human growth,
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q maintenance, activity, and reproduction is known as: q q q q q q


a. physiology.
b. nutrition science. q


c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy q REF: p. 7 q q


MSC: Type of Question: Knowledge
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4. The professional primarily responsible for application of nutrition science in clinical practice
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qsettings is the: q q


a. nurse.
b. physician.
c. public health nutritionist. q q


d. registered dietitian. q




ANSWER: D DIF: Easy q REF: p. 7 q q


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. community physician. q


b. public health nurse. q q


c. public health nutritionist. q q


d. registered dietitian. q




ANSWER: C q DIF: Easy REF: p. 7 q q

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