Question 1

Individuals receiving sodium-restricted diets should avoid drinking:

Accepted Answer

A)  Bottled water 
B)  Softened water 
C)  Distilled water 
D)  Deionized water 
A)  Bottled water 
B)  Softened water 
C)  Distilled water 
D)  Deionized water B

Question 2

A client has been advised to limit sodium intake and seeks information on the use of salt substitutes. In which situation would their use entail the least apparent risk?

Accepted Answer

A)  When the client has kidney disease 
B)  When the client is taking potassium-sparing diuretics 
C)  When the client is taking angiotensin-converting enzyme (AC
E)  inhibitors 
D)  When the client is taking digitalis 
A)  When the client has kidney disease 
B)  When the client is taking potassium-sparing diuretics 
C)  When the client is taking angiotensin-converting enzyme (AC
E)  inhibitors 
D)  When the client is taking digitalis D

Question 3

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?

Accepted Answer

A)  70 
B)  100 
C)  140 
D)  180 
A)  70 
B)  100 
C)  140 
D)  180 C

Question 4

At which age range is it recommended that children should undergo initial cholesterol screening?

Accepted Answer

A)  5-7 years 
B)  9-11 years 
C)  13-15 years 
D)  18-21 years 
A)  5-7 years 
B)  9-11 years 
C)  13-15 years 
D)  18-21 years

Question 5

Clients with chronic heart failure are likely to receive which type of diet?

Accepted Answer

A)  High fiber 
B)  Low fat 
C)  Low residue 
D)  Sodium restricted 
A)  High fiber 
B)  Low fat 
C)  Low residue 
D)  Sodium restricted

Question 6

Which of the following groups of seasonings is permitted on a sodium-restricted diet?

Accepted Answer

A)  Bay leaves, curry powder, and lemon extract 
B)  Mayonnaise, barbecue sauce, and celery salt 
C)  Horseradish sauce, pickle relish, and prepared mustard 
D)  Chili sauce, soy sauce, and au jus mix 
A)  Bay leaves, curry powder, and lemon extract 
B)  Mayonnaise, barbecue sauce, and celery salt 
C)  Horseradish sauce, pickle relish, and prepared mustard 
D)  Chili sauce, soy sauce, and au jus mix

Question 7

Which of the following substances transport cholesterol to the cells?

Accepted Answer

A)  Chylomicrons 
B)  High-density lipoproteins 
C)  Low-density lipoproteins 
D)  Very low-density lipoproteins 
A)  Chylomicrons 
B)  High-density lipoproteins 
C)  Low-density lipoproteins 
D)  Very low-density lipoproteins

Question 8

A nurse is assessing a male client and obtains his waist measurement. The nurse identifies that the client is at increased risk for cardiovascular disease based on which measurement?

Accepted Answer

A)  32 inches 
B)  36 inches 
C)  39 inches 
D)  40 inches 
A)  32 inches 
B)  36 inches 
C)  39 inches 
D)  40 inches

Question 9

The 2000-kilocalorie DASH diet recommends which of the following as daily intake?

Accepted Answer

A)  2 to 3 servings of meats 
B)  3 to 5 servings of dairy products 
C)  4 to 6 servings of nuts, seeds, and legumes 
D)  4 to 5 servings of fruits 
A)  2 to 3 servings of meats 
B)  3 to 5 servings of dairy products 
C)  4 to 6 servings of nuts, seeds, and legumes 
D)  4 to 5 servings of fruits

Question 10

A person attempting to implement lifestyle changes proven to reduce cardiovascular disease risk should limit dietary cholesterol intake to how many milligrams per day?

Accepted Answer

A)  100 
B)  200 
C)  300 
D)  400 
A)  100 
B)  200 
C)  300 
D)  400

Question 11

Which of the following would be least appropriate for a person with heart failure to help obtain adequate nutrition?

Accepted Answer

A)  Providing liquid supplements between meals 
B)  Encouraging light exercise before meals 
C)  Selecting easily digested foods 
D)  Avoiding large meals 
A)  Providing liquid supplements between meals 
B)  Encouraging light exercise before meals 
C)  Selecting easily digested foods 
D)  Avoiding large meals

Question 12

Which of the following blood pressure readings would the nurse identify as Stage 1?

Accepted Answer

A)  118/78 mm Hg 
B)  136/86 mm Hg 
C)  146/96 mm Hg 4.168/102 mm Hg 
A)  118/78 mm Hg 
B)  136/86 mm Hg 
C)  146/96 mm Hg 4.168/102 mm Hg

Question 13

Which of the following factors would be least likely to increase a person's risk of heart disease?

Accepted Answer

A)  Elevated low-density lipoproteins (HDLs) 
B)  Low blood pressure 
C)  Obesity 
D)  Diabetes mellitus 
A)  Elevated low-density lipoproteins (HDLs) 
B)  Low blood pressure 
C)  Obesity 
D)  Diabetes mellitus

Question 14

Mr. J has read in the general press about the link between antioxidants and cardiovascular disease. Which of the following suggestions is the best advice to give him?

Accepted Answer

A)  Drink a glass of red wine twice a day. 
B)  Take dietary supplements of the antioxidant vitamins in recommend dietary allowance amounts. 
C)  Include a citrus fruit or beverage with every meal. 
D)  Eat a generous amount of various fruits and vegetables. 
A)  Drink a glass of red wine twice a day. 
B)  Take dietary supplements of the antioxidant vitamins in recommend dietary allowance amounts. 
C)  Include a citrus fruit or beverage with every meal. 
D)  Eat a generous amount of various fruits and vegetables.

Question 15

Which of the following is a protective factor against heart disease?

Accepted Answer

A)  Elevated HDLs 
B)  Moderate hypertension 
C)  Apple-shaped obesity 
D)  Postmenopausal female sex 
A)  Elevated HDLs 
B)  Moderate hypertension 
C)  Apple-shaped obesity 
D)  Postmenopausal female sex

Question 16

Monounsaturated fats may help lower blood cholesterol levels. Which of the following are would the nurse identify as mainly monounsaturated?

Accepted Answer

A)  Safflower and sunflower oils 
B)  Canola and peanut oils 
C)  Sunflower seed and soybean oils 
D)  Corn oil and corn oil margarine 
A)  Safflower and sunflower oils 
B)  Canola and peanut oils 
C)  Sunflower seed and soybean oils 
D)  Corn oil and corn oil margarine

Question 17

Which of the following is an appropriate suggestion for feeding a client with hemiplegia after a stroke?

Accepted Answer

A)  Place the food on the unaffected side of the tongue. 
B)  A semireclining position offers the most comfort to the client. 
C)  Turn the client's head toward the unaffected side to aid in swallowing. 
D)  Clear liquids are usually the easiest to swallow for the client with dysphagia. 
A)  Place the food on the unaffected side of the tongue. 
B)  A semireclining position offers the most comfort to the client. 
C)  Turn the client's head toward the unaffected side to aid in swallowing. 
D)  Clear liquids are usually the easiest to swallow for the client with dysphagia.

Question 18

Which of the following risk factors for cardiovascular disease is changeable?

Accepted Answer

A)  Age 
B)  Family history 
C)  Hypertension 
D)  Gender 
A)  Age 
B)  Family history 
C)  Hypertension 
D)  Gender

Question 19

Which of the following foods would a nurse identify as being highest in sodium?

Accepted Answer

A)  Canned carrots, processed cheddar cheese, and Canadian bacon 
B)  Aged Swiss cheese, pork chops, and fresh broccoli 
C)  Fresh eggs, instant rice and beans, and lemonade 
D)  Apricot nectar, poached salmon, and fresh green salad 
A)  Canned carrots, processed cheddar cheese, and Canadian bacon 
B)  Aged Swiss cheese, pork chops, and fresh broccoli 
C)  Fresh eggs, instant rice and beans, and lemonade 
D)  Apricot nectar, poached salmon, and fresh green salad

Question 20

Which of the following statements best summarizes the dietary treatment of hyperlipoproteinemia?

Accepted Answer

A)  Sugar is restricted for these clients because sucrose stimulates triglyceride production by the body. 
B)  Fat and cholesterol are the most important dietary components to regulate. 
C)  Alcohol in any form is forbidden for all clients with hyperlipoproteinemia. 
D)  Because all hyperlipoproteinemias are not the same, neither are the dietary treatments. 
A)  Sugar is restricted for these clients because sucrose stimulates triglyceride production by the body. 
B)  Fat and cholesterol are the most important dietary components to regulate. 
C)  Alcohol in any form is forbidden for all clients with hyperlipoproteinemia. 
D)  Because all hyperlipoproteinemias are not the same, neither are the dietary treatments.

Exam 18: Diet in Cardiovascular Disease

Individuals receiving sodium-restricted diets should avoid drinking:

A client has been advised to limit sodium intake and seeks information on the use of salt substitutes. In which situation would their use entail the least apparent risk?

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?

At which age range is it recommended that children should undergo initial cholesterol screening?

Clients with chronic heart failure are likely to receive which type of diet?

Which of the following groups of seasonings is permitted on a sodium-restricted diet?

Which of the following substances transport cholesterol to the cells?

A nurse is assessing a male client and obtains his waist measurement. The nurse identifies that the client is at increased risk for cardiovascular disease based on which measurement?

The 2000-kilocalorie DASH diet recommends which of the following as daily intake?

A person attempting to implement lifestyle changes proven to reduce cardiovascular disease risk should limit dietary cholesterol intake to how many milligrams per day?

Which of the following would be least appropriate for a person with heart failure to help obtain adequate nutrition?

Which of the following blood pressure readings would the nurse identify as Stage 1?

Which of the following factors would be least likely to increase a person's risk of heart disease?

Mr. J has read in the general press about the link between antioxidants and cardiovascular disease. Which of the following suggestions is the best advice to give him?

Which of the following is a protective factor against heart disease?

Monounsaturated fats may help lower blood cholesterol levels. Which of the following are would the nurse identify as mainly monounsaturated?

Which of the following is an appropriate suggestion for feeding a client with hemiplegia after a stroke?

Which of the following risk factors for cardiovascular disease is changeable?

Which of the following foods would a nurse identify as being highest in sodium?

Which of the following statements best summarizes the dietary treatment of hyperlipoproteinemia?

Nutrition in Human Health

Carbohydrates

Fats

Protein

Energy Balance

Vitamins

Minerals

Water

Digestion, Absorption, Metabolism, and Excretion

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: the Mature Adult

Food Management

Nutrient Delivery

Interactions: Food and Nutrients Versus Medications and Supplements

Weight Management

Diet in Diabetes Mellitus and Hypoglycemia

Diet in Renal Disease

Diet in Digestive Disease

Diet and Cancer

Nutrition in Critical Care

Diet in Hiv and Aids

Nutritional Care of the Terminally Ill

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