Exam 21: Cardiovascular Diseases and Lipid Disorders

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?

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

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

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?

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

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

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

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

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

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 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 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?