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TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25, Complete Newest Version$18.99
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TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25, Complete Newest Version
TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25, Complete Newest Versio...
,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 ji ji
PART 1: INTRODUCTION TO HUMAN NUTRITION
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1. Nutrition and Health ji ji
2. Digestion, Absorption, and Metabolism ji ji ji
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water ji ji
8. Energy Balance ji
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 ji ji ji ji
11. Nutrition During Pregnancy and Lactation ji ji ji ji
12. Nutrition for Normal Growth and Development ji ji ji ji ji
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 ji
18. Drug-Nutrient Interactions ji
19. Nutrition Support: Enteral and Parenteral Nutrition
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20. Gastrointestinal Diseases ji
21. Diseases of the Heart, Blood Vessels, and Lungs
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22. Diabetes Mellitus ji
23. Renal Disease ji
24. Acquired ImmunodeficiencySyndrome (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, 12th Edition
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MULTIPLECHOICE ji
1. The major focus of nutritional recommendations in this centuryhas shifted to:
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a. prevention and control of chronic diseases. ji ji ji ji ji
b. improved sanitation and public health. ji ji ji ji
c. prevention and control of infectious diseases. ji ji ji ji ji
d. development of healthful foods using food technology. ji ji ji ji ji ji
ANS: A DIF: Easy j i REF: p. 2 ji ji
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 j i REF: p. 6 ji ji
MSC: Type of Question: Knowledge
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3. The bodyof scientific knowledge related to nutritional requirements of human
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ji growth,maintenance, activity, and reproduction is known as:
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a. physiology.
b. nutrition science. ji
c. biochemistry.
d. dietetics.
ANS: B DIF: Easy j i REF: p. 7 ji ji
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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practicesettings is the:
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a. nurse.
b. physician.
c. public health nutritionist. ji ji
d. registered dietitian. ji
ANS: D DIF: Easy j i REF: p. 7 ji ji
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. ji
b. public health nurse. ji ji
c. public health nutritionist. ji ji
d. registered dietitian. ji
ANS: j i C DIF: Easy REF: p. 7 ji ji
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