Chapter 18: Diet in Cardiovascular Disease
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Chapter 18: Diet in Cardiovascular Disease

Nutrition And Diet Therapy- 6th Edition by Carroll A. Lutz and Erin E. Mazur

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Chapter 18: Diet in Cardiovascular Disease

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

  1. Monounsaturated fats may help lower blood cholesterol levels. Which of the following are would the nurse identify as mainly monounsaturated?
  2. Safflower and sunflower oils
  3. Canola and peanut oils
  4. Sunflower seed and soybean oils
  5. Corn oil and corn oil margarine

 

Ans: 2

  Feedback
1. Safflower and sunflower oils are polyunsaturated fats.
2. Although peanut oil is a monounsaturated fat, canola oil is a polyunsaturated fat.
3. Sunflower and soybean oils are polyunsaturated fats.
4. Corn oil and corn oil margarine are polyunsaturated fats.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of Risk Potential | Cognitive Level: Application

 

 

 

  1. Omega-3 fatty acids contribute to cardiovascular health by lowering triglyceride levels and reducing platelet aggregation. Good sources of these fatty acids are:
  2. Lobster, bass, and oysters
  3. Catfish, shrimp, and clams
  4. Perch, walleye, and pike
  5. Herring, salmon, and rainbow trout

 

Ans: 4

  Feedback
1. Lobster and bass are not good sources of omega-3 fatty acids; Pacific oysters are good sources of omega-3 fatty acids.
2. Catfish, shrimp, and clams are not good sources of omega-3 fatty acids.
3. Perch, walleye, and pike are not good sources of omega-3 fatty acids.
4. Herring, salmon, and rainbow trout are good sources of omega-3 fatty acids.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application

 

 

 

  1. When teaching a client to read labels, the nurse would instruct a client that products labeled “low sodium” must contain less than how many milligrams of sodium per serving?
  2. 70
  3. 100
  4. 140
  5. 180

 

Ans: 3

  Feedback
1. Foods labeled as low sodium must contain less than 140 mg of sodium per serving.
2. Foods labeled as low sodium must contain less than 140 mg of sodium per serving.
3. Foods labeled as low sodium must contain less than 140 mg of sodium per serving.
4. Foods labeled as low sodium must contain less than 140 mg of sodium per serving.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application

 

 

 

  1. Which of the following statements best summarizes the dietary treatment of hyperlipoproteinemia?
  2. Sugar is restricted for these clients because sucrose stimulates triglyceride production by the body.
  3. Fat and cholesterol are the most important dietary components to regulate.
  4. Alcohol in any form is forbidden for all clients with hyperlipoproteinemia.
  5. Because all hyperlipoproteinemias are not the same, neither are the dietary treatments.

 

Ans: 4

  Feedback
1. All hyperlipoproteinemias are not the same; thus dietary treatment varies with the type of hyperlipoproteinemia. The diet is individualized for the client.
2. All hyperlipoproteinemias are not the same; thus dietary treatment varies with the type of hyperlipoproteinemia. The diet is individualized for the client.
3. All hyperlipoproteinemias are not the same; thus dietary treatment varies with the type of hyperlipoproteinemia. The diet is individualized for the client.
4. All hyperlipoproteinemias are not the same; thus dietary treatment varies with the type of hyperlipoproteinemia. The diet is individualized for the client.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Physiological Adaptation | Cognitive Level: Comprehension

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