Deck 21: Cardiovascular Diseases and Lipid Disorders

Question 1

The nurse is explaining to a client that some risks for cardiovascular disease (CVD) can be minimized by nutritional change. What should the nurse recommend to reduce the client's risk of developing atherosclerosis?

A) Maintaining lower cholesterol levels
B) Daily supplementation with vitamin E
C) The addition of selenium to the daily diet
D) Adding foods rich in beta carotene to the diet

Answer 1

Maintaining lower cholesterol levels

Question 2

A client wants to know the difference between good and bad cholesterol. What should the nurse respond to this client?

A) Good cholesterol builds fat stores that can be used for energy if needed by the body, whereas bad cholesterol has no real purpose
B) Bad cholesterol causes a buildup of adipose tissue in the abdomen and can lead to heart attacks but good cholesterol is used by the body to produce energy
C) Good cholesterol is needed by the body to build cell walls and other functions, whereas bad cholesterol builds up in blood vessels and causes cardiovascular disease
D) Bad cholesterol is difficult to absorb in the intestines and ends up being eliminated in the stool with little nutritional value but good cholesterol is used to build cell walls

Answer 2

Good cholesterol is needed by the body to build cell walls and other functions, whereas bad cholesterol builds up in blood vessels and causes cardiovascular disease

Question 3

The nurse reviews the role of trans fats in elevating LDL levels. Which food should the nurse identify that contains this type of fat?

A) Walnuts
B) Olive oil
C) Fatty fish
D) Margarine

Answer 3

Margarine

Question 4

The nurse provides diet teaching to a client with an elevated cholesterol level. Which food should the nurse identify that contains linolenic acid and ?-linolenic acid?

A) Fatty fish and pork
B) Margarine and butter
C) Soybean oil and walnuts
D) Baked goods and chocolate

Question 5

A client, concerned about fat intake, wants to know the difference between trans-monounsaturated fats and cis-monounsaturated fats. What should the nurse explain to this client?

A) Trans-monounsaturated fats decrease LDL and increase HDL, whereas cis-monounsaturated fats decrease LDL and HDL.
B) Trans-monounsaturated fats increase both LDL and HDL, whereas cis-monounsaturated fats increase LDL and HDL.
C) Trans-monounsaturated fats increase LDL and decrease HDL, whereas cis-monounsaturated fats may mildly decrease or not effect LDL or mildly increase or not affect HDL.
D) Trans-monounsaturated fats decrease LDL but have no effect on HDL, whereas cis-monounsaturated fats decrease LDL but have no effect on HDL.

Question 6

A client desires to lower LDL cholesterol level. Which percentage of calories should the nurse recommend that this client ingest each day of saturated fats?

A) At least 20% of total calories
B) Limited to < 7% of total calories
C) Limited to < 15% of total calories
D) At least 8% but < 20% of total calories

Question 7

A client desires to lost 20 lbs. Which option should the nurse suggest to this client?

A) Eliminate foods containing polyunsaturated fats such as fatty fish and nuts.
B) Restrict intake to calories from high-protein sources while eliminating carbohydrates.
C) Include calories from all forms of fat including saturated, monounsaturated, and polyunsaturated fats.
D) Maintain fat intake to the lower range of daily recommendations and including primarily monounsaturated and polyunsaturated fats.

Question 8

A client wants to increase the amount of viscous fiber in the diet. Which foods should the nurse recommend to this client?

A) Wheat, oats, and nuts
B) Flaxseed, wheat, and oats
C) Broccoli, barley, and legumes
D) Benecol and Take Control spreads

Question 9

A client logs blood pressure and dietary intake as a method to help hypertension. Which food item should the nurse note is associated with an increase in blood pressure?

A) Fats
B) Fiber
C) Protein
D) Sodium

Question 10

The nurse provides teaching to a client with hypertension who is overweight. What should the nurse emphasize during this teaching?

A) Weight loss, exercise, and smoking cessation
B) Blood sugar monitoring, exercise, and weight loss
C) Alcohol abuse counseling, exercise, and PSA testing
D) Reduction of alcohol consumption, exercise, and dietary fiber

Question 11

A client is prescribed the Dietary Approaches to Stop Hypertension (DASH) diet to reduce risk factors for heart disease. What foods should the nurse recommend that this client ingest when following this diet?

A) 5 servings of fruits, vegetables, and dairy products daily
B) 4 servings of fruits and vegetables and 1 serving of dairy products daily
C) 3 servings of fruits, 5 servings of vegetables, and 3 servings of dairy products daily
D) 5 servings of fruit, 3 servings of vegetables, and 2 servings of low-fat dairy products daily

Question 12

A client wants to know what metabolic syndrome means. What should the nurse explain as the risk factors for this disease process?

A) Obesity and inactivity
B) Abdominal fat and hypertension
C) Hypertension and lack of exercise
D) Diabetes and elevated blood sugar

Question 13

A male client with a blood pressure of 124/82 mm Hg has a triglyceride level of 220 mg/dL, fasting glucose of 240 mg/dL, HDL level of 23 mg/dL, and waist circumference of 38 inches. For which health problem should the nurse prepare teaching for this client?

A) Pre-diabetes
B) Morbid obesity
C) Metabolic syndrome
D) Poorly controlled essential hypertension

Question 14

The nurse assesses a male client with metabolic syndrome. Which findings should the nurse expect to assess? (Select all that apply.)

A) Blood pressure 110/70
B) Triglycerides 175 mg/dL
C) HDL cholesterol 35 mg/dL
D) Waist circumference 44 inches
E) Fasting serum glucose 142 mg/dL

Question 15

A client with heart failure experiences an increase in lower extremity edema and weigh gain. Which change in the client's behavior most likely contributed to the edema and weight gain?

A) Increased activity
B) Water retention due to increased protein intake
C) Worsening cardiac ejection fraction due to age
D) Excess sodium from ingesting processed foods

Question 16

The nurse reviews a low-sodium diet with a client with heart failure. Which non-sodium food seasoning should the nurse recommend to this client?

A) Sauces
B) Marinades
C) Garlic with sea salt
D) Alternative spice mixtures