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TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX/ Chapter 01: Food, Nutrition, and Health Nix: Williams’ Basic Nutrition and Diet Therapy, 16th Edition MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes m$21.99
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TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX/ Chapter 01: Food, Nutrition, and Health Nix: Williams’ Basic Nutrition and Diet Therapy, 16th Edition MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes m
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TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET
TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX/ Chapter 01: Food, Nutrition, and Health Nix: Williams’ Basic Nutrition and Diet Therapy, 16th Edition MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community...
test bank for williams’ basic nutrition and diet therapy 16th edition by nix chapter 01 food
and health nix williams’ basic nutrition and diet therapy
16th edition multiple choice 1 p
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TEST BANK FOR WILLIAMS’ BASIC NUTRITION
AND DIET THERAPY 16TH EDITION BY NIX
Nix: Williams' Basic Nutrition & Diet Therapy, 13th Edition
Test Bank
Chapter 1: Food, Nutrition, and Health
MULTIPLE CHOICE
1. One of the main objectives for Healthy People 2010 is to
a. promote positive health and prevent disease.
b. reduce hunger worldwide.
c. provide access to dental care services for older adults.
d. provide access to child care services for children.
ANS: A
Healthy People 2010 was published in 1990 by the U.S. Department of Health and
Human Services. This report has a wide influence and is the focus of the nation’s main
objective to promote health and prevent disease.
DIF: Medium REF: 3 MSC: Knowledge
2. The health care professional who is the nutrition authority on the hospital health care
team is the
a. physician.
b. nurse.
c. public health nutritionist.
d. registered dietitian.
ANS: D
The registered dietitian is the nutrition expert registered with the Commission of Dietetic
Registration (CDR), the certifying agency of The American Dietetic Association (ADA).
The term registered dietitian can be used only when a person has met strict educational
and professional prerequisites and passed a national registration examination.
DIF: Easy REF: 2 MSC: Knowledge
3. The sum of all body processes inside living cells that sustain life and health is
a. science.
b. digestion.
c. metabolism.
d. nutrition.
ANS: C
, Test Bank 1-2
Metabolism is the sum of all chemical changes that take place in the body. The
metabolism provides energy, builds tissue, and regulates metabolic processes in the body.
DIF: Easy REF: 4 MSC: Knowledge
4. The nutrients that provide the body with its primary source of fuel for heat and energy are
a. vitamins.
b. minerals.
c. fiber.
d. carbohydrates.
ANS: D
Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out
necessary processes; fat is the secondary source of energy.
DIF: Easy REF: 4 MSC: Knowledge
5. Which of the following is the most accurate statement regarding the functions of protein?
a. Proteins can be a primary fuel source even if there is adequate carbohydrate
intake.
b. Proteins are a necessary nutrient to provide energy for the body in times of stress.
c. Proteins can be used as coenzyme factors during cell metabolism.
d. Proteins are essential to tissue building and repair within the body.
ANS: D
The primary function of proteins is to provide amino acids, which are the building units
necessary to build and repair tissues within the body. This is a constant process that
ensures adequate growth and maintenance of tissues for a strong body.
DIF: Easy REF: 4 MSC: Knowledge
6. A 65-year-old man requires 2000 kcal/day without any fat or carbohydrate adjustments.
The approximate number of kilocalories per day from fat his diet should provide is
kcal/day.
a. 400 to 700
b. 100 to 300
c. 500 to 800
d. 900 to 1200
ANS: A
Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a
2000-kcal diet 400 to 700 kcal should be provided, with approximately two thirds of this
amount derived from plant sources.
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