Deck 19: Coronary Heart Disease and Hypertension

Question 1

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.

Answer 1

A
The main source of dietary sodium comes from processed foods,fast food,and some types of restaurant foods.

Question 2

An infarct in a major artery supplying the brain results in

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

Answer 2

C
An infarct in a major artery supplying the brain is called a cerebrovascular accident.Cells die when they are deprived of their normal blood supply,and the local area of dead tissue is called an infarct.

Question 3

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

A) 30
B) 40
C) 60
D) 80

Answer 3

C
The optimal level for HDL is 60 mg/dL or greater.

Question 4

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 5

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 6

The underlying pathologic process in coronary heart disease is known as

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

Question 7

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 8

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 9

The cause of essential hypertension is

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

Question 10

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 11

The greatest proportion of dietary fatty acids should be

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

Question 12

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

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

Question 13

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 14

Heart failure results in

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

Question 15

The Therapeutic Lifestyle Changes (TLC)diet recommends limiting daily cholesterol intake to no more than _____ mg daily.

A) 200
B) 300
C) 400
D) 600

Question 16

Of the following,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 17

The diagnosis of stages 1 and 2 hypertension is based on the _____ blood pressure.

A) systolic
B) diastolic
C) systolic and diastolic
D) resting

Question 18

A localized area of dying or dead tissue is called a(n)

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

Question 19

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 20

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

A) avoid all foods that contain cholesterol and animal fats.
B) cut back on foods that contain partially hydrogenated vegetable oils.
C) aim to eat less than 100 mg of cholesterol each day.
D) do not consume foods with dairy fat.

Question 21

Examples of foods high in soluble dietary fiber are

A) whole-wheat bread and crackers.
B) pureed fruits and vegetables.
C) potatoes and yams.
D) oat bran and legumes.

Question 22

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

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

Question 23

An example of a food that is recommended with the DASH eating plan is

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

Question 24

An example of a low-sodium food is

A) canned salmon.
B) a peanut butter sandwich.
C) a biscuit.
D) shredded wheat cereal.

Question 25

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

A) canned salmon.
B) a peanut butter sandwich.
C) a biscuit.
D) a fresh apple.

Question 26

The best way to control coronary heart disease is

A) by 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 27

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

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

Question 28

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 29

Hypertension is common in some ethnic groups,including

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

Question 30

Nutrition therapy for those with heart failure restricts sodium to

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