Chapter 19: Coronary Heart Disease and Hypertension 1. A risk factor for coronary heart ANS: B disease that cannot be controlled Risk factors associated with heart disis ease are sex, age, family history, elevated serum cholesterol, and dietary fat a. obesity. as well as compounding diseases such as diabetes, hypertension, and metabolic b. syndrome. Family history, age, and sex family history. cannot be controlled. c. lack of exercise. d. smoking. 2. A food choice that may be limited ANS: A in a meal plan controlling fat and Dietary cholesterol and saturated fat are found in large amounts in foods of animal cholesterol is origin such as meat, dairy, and butter. a. pork sausage. b. baked beans. c. broiled fish. d. glazed carrots. 3. An appropriate seasoning choice ANS: B to use for a sodium-restricted diet Lemon juice is very low in sodium. Celery would be salt, soy sauce, and BBQ sauce all contain sodium as a component. a. celery salt. b. lemon juice. c. soy sauce. d. BBQ sauce. 4. Dietary modifications during the ANS: C first 24 to 48 hours after myocar- All care after a myocardial infarction is aimed at ensuring cardiac rest so that dial infarction include 1/2 Chapter 19: Coronary Heart Disease and Hypertension a. increasing fiber intake. b. avoiding cholesterol. c. reducing energy intake. d. reducing fluid intake. the damaged heart can be restored to normal functioning. Energy restriction reduces metabolism and therefore reduces the workload for the heart. 5. The greatest proportion of dietary ANS: C fatty acids should be The greatest proportion of dietary fatty acids should be unsaturated (a combia. nation of both polyunsaturated and mosaturated. nounsaturated). b. polyunsaturated. c. unsaturated. d. fish oil. 6. An example of a food that is a good source of calcium is a. olive oil. b. skim milk. c. oatmeal. d. lemonade. ANS: B Milk is a good source of calcium. 2/2

Review For The Chapter Nutrition And Body

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