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: E...
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 tbest tsource tof tnutrients tis tprovided tby:
a. specific tfood tcombinations.
b. a tvariety tof tfoods.
c. individual tfoods.
d. a tvariety tof tfood tsupplements.
ANSWER: t B DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
7. Macronutrients tinclude:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANSWER: t B DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
8. Micronutrients tinclude:
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANSWER: t C DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
9. The tsum tof tall tchemical tprocesses tinside tliving tcells tof tthe tbody tthat tsustain tlife tand
thealth tis tknown tas:
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
ANSWER: t C DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
10. A tprimary tfunction tof tmacronutrients tin tthe tbody tis tto:
a. supply tenergy.
b. regulate tmetabolic tprocesses.
c. maintain thomeostasis.
d. control tcellular tactivity.
ANSWER: t A DIF: Medium REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
11. Nutrients tinteract tin tthe tbody tto tregulate tmetabolic tprocesses, tto tbuild tand trepair ttissue,
tand tto:
a. provide tenergy.
b. control tcellular twastes.
c. control thormone tlevels.
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