Deck 19: Coronary Heart Disease and Hypertension

Question 1

The underlying pathologic process in coronary heart disease is known as

A) angina.
B) atherosclerosis.
C) hypertension.
D) myocardial infarction.

Answer 1

B
The underlying pathologic process in coronary heart disease is known as atherosclerosis.characterized by the formation of fatty.fibrous plaques that may begin in childhood and develop into fatty streaks.largely composed of cholesterol.on the inside lining of major blood vessels.

Question 2

The Therapeutic Lifestyle Changes (TLC)diet emphasizes intake of foods such as

A) corn, tomatoes, low-fat yogurt, and baked chicken breast.
B) biscuits, sausage, cheese, and lettuce.
C) fried rice, sweet and sour pork, and rice milk.
D) steak, blue cheese, French fries, and olives.

Answer 2

A
The TLC diet emphasizes intake of vegetables.fruits.and whole grains.with low-fat dairy products.poultry.fish.and legumes.

Question 3

The cause of essential hypertension is

A) coronary heart disease.
B) stress.
C) hormone imbalance.
D) unknown.

Answer 3

D
The cause of essential hypertension is unknown.although injury to the inner lining of the blood vessel wall appears to be an underlying link.

Question 4

Dietary modifications during the first 24 to 48 hours after myocardial infarction include

A) increasing fiber intake.
B) avoiding cholesterol.
C) reducing energy intake.
D) reducing fluid intake.

Question 5

A food choice that may be limited in a meal plan controlling fat and cholesterol is

A) pork sausage.
B) baked beans.
C) broiled fish.
D) glazed carrots.

Question 6

Heart failure results in

A) difficulty breathing.
B) anemia.
C) dehydration.
D) myocardial infarction.

Question 7

A patient's blood pressure reading is 150/92 mm Hg.This would be considered

A) hypotension.
B) stage 1 hypertension.
C) normotension.
D) stage 2 hypertension.

Question 8

Appropriate snacks for a patient with hypertension would include

A) corn chips and salsa.
B) pretzel rings and cheese dip.
C) orange juice with whole-wheat toast.
D) french fries with apple slices.

Question 9

A localized area of dying or dead tissue is called

A) atheroma.
B) infarct.
C) thrombus.
D) lesion.

Question 10

A food that should be limited by patients with heart failure is

A) shredded wheat cereal.
B) salted potato chips.
C) tofu.
D) angel food cake.

Question 11

A risk factor for coronary heart disease that cannot be controlled is

A) obesity.
B) family history.
C) lack of exercise.
D) smoking.

Question 12

The underlying pathologic process in coronary heart disease appears to be

A) atrophy of the heart muscle.
B) weakened coronary vessels.
C) fibrous plaques in coronary vessels.
D) inadequate nutrition to the heart muscle.

Question 13

An infarct in a major artery supplying the brain results in

A) a myocardial infarction.
B) a coma.
C) a cerebrovascular accident.
D) hypertension.

Question 14

The greatest proportion of dietary fatty acids should be

A) saturated.
B) polyunsaturated.
C) unsaturated.
D) fish oil.

Question 15

The diagnosis of stage 1 and stage 2 hypertension is based on measurements of

A) systolic blood pressure.
B) diastolic blood pressure.
C) systolic and diastolic blood pressure.
D) resting blood pressure.

Question 16

The main source of dietary sodium in food is

A) processed foods.
B) found naturally in foods.
C) found in cooking compounds.
D) found as a mineral in drinking water.

Question 17

Dietary guidelines from the American Heart Association for foods to limit or consume in moderation include

A) avoiding all foods that contain cholesterol and animal fats.
B) cutting back on foods that contain partially hydrogenated vegetable oils.
C) aiming to eat less than 100 mg of cholesterol each day.
D) not consuming foods that contain dairy fat.

Question 18

Protection against coronary heart disease is associated with a high-density lipoprotein (HDL)value of at least

A) 30 mg/dL.
B) 40 mg/dL.
C) 60 mg/dL.
D) 80 mg/dL.

Question 19

An appropriate seasoning choice to use for a sodium-restricted diet would be

A) celery salt.
B) lemon juice.
C) soy sauce.
D) BBQ sauce.

Question 20

The function of lipoproteins is to carry

A) proteins to the liver for metabolism.
B) proteins to the cells for metabolism.
C) fat and cholesterol to the cells for energy and metabolism.
D) cholesterol to adipose tissue for storage.

Question 21

The dish that is most likely to be consistent with the Dietary Approaches to Stop Hypertension (DASH)recommendations is

A) a grilled cheese sandwich.
B) pork fried rice.
C) beef tacos.
D) lentil curry.

Question 22

An example of a food that is recommended with the Dietary Approaches to Stop Hypertension (DASH)eating plan is

A) lemonade.
B) a fresh orange.
C) a bread roll.
D) bottled water.

Question 23

The best way to control coronary heart disease is

A) through early diagnosis.
B) to meet regularly with a dietitian.
C) to eliminate fat from the diet.
D) to develop a heart-healthy lifestyle during childhood.

Question 24

Hypertension is common in some ethnic groups.including

A) Europeans.
B) Asians.
C) African Americans.
D) Native Americans.

Question 25

An example of a food that is a good source of calcium is

A) olive oil.
B) skim milk.
C) oatmeal.
D) lemonade.

Question 26

A food that can be used freely on a sodium-restricted diet is

A) canned salmon.
B) ketchup.
C) ramen soup.
D) a fresh apple.

Question 27

The Dietary Approaches to Stop Hypertension (DASH)diet encourages intake of

A) foods high in monounsaturated fats.
B) foods high in soluble fiber.
C) fruits, vegetables, and low-fat dairy products.
D) breads, cereals, rice, and pasta.

Question 28

The sandwich that is likely to have the lowest sodium content is a

A) tuna sandwich.
B) ham sandwich.
C) grilled cheese sandwich.
D) plain hamburger.

Question 29

Appropriate food choices for a breakfast while following the DASH diet may include

A) a fried egg, a biscuit, and gravy.
B) a hash brown casserole and sausage.
C) oatmeal with a sliced banana.
D) chipped beef and a croissant with butter.

Question 30

Nutrition therapy for those with heart failure restricts sodium to

A) 1.0 g per day.
B) 1.5 g per day.
C) 2.0 g per day.
D) 2.5 g per day