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FULL TEST BANK F or Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25|,ISBN: 9780443121388 |ULTIMATE GUIDE 100% VERIFIED A+$28.49
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FULL TEST BANK F or Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25|,ISBN: 9780443121388 |ULTIMATE GUIDE 100% VERIFIED A+
FULL TEST BANK F or Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25|,ISBN: 9780443121388 FULL TEST BANK F or Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25|,ISBN: 978044312...
,TEST BANK FOR WILLIAMS' ESSENTIALS OF NUTRITION AND DIET
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THERAPY,13TH EDITION BY ELEANOR SCHLENKER AND JOYCE ANN
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GILBERT
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TABLE OF CONTENT
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PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health ki ki
2. Digestion, Absorption, and Metabolism ki ki ki
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water ki ki
8. Energy Balance ki
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 ki ki ki ki
11. Nutrition During Pregnancy and Lactation ki ki ki ki
12. Nutrition for Normal Growth and Development ki ki ki ki ki
13. Nutrition for Adults: Early, Middle, and Later Years
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,14. Nutrition and Physical Fitness ki ki ki
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 ki
18. Drug-Nutrient Interactions ki
19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases ki
21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus ki
23. Renal Disease ki
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
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Edition
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MULTIPLE CHOICE ki
1. The major focus of nutritional recommendations in this century has shifted to:
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a. prevention and control of chronic diseases. ki ki ki ki ki
b. improved sanitation and public health. ki ki ki ki
c. prevention and control of infectious diseases. ki ki ki ki ki
d. development of healthful foods using food technology. ki ki ki ki ki ki
ANS: A DIF: Easy k i REF: p. 2 ki ki
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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being is:
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a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy k i REF: p. 6 ki ki
MSC: Type of Question: Knowledge
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3. The body of scientific knowledge related to nutritional requirements of human
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ki growth,maintenance, activity, and reproduction is known as:
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a. physiology.
b. nutrition science. ki
c. biochemistry.
d. dietetics.
ANS: B DIF: Easy k i REF: p. 7 ki ki
MSC: Type of Question: Knowledge
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4. The professional primarily responsible for application of nutrition science in clinical
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ki practicesettings is the: ki ki ki
a. nurse.
b. physician.
c. public health nutritionist. ki ki
d. registered dietitian. ki
ANS: D DIF: Easy k i REF: p. 7 ki ki
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. ki
b. public health nurse. ki ki
c. public health nutritionist. ki ki
d. registered dietitian. ki
ANS: k i C DIF: Easy REF: p. 7 ki ki
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