1. 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.

2. The underlying pathologic process in coronary heart disease is known as

a. angina.

b. atherosclerosis.

c. hypertension.

d. myocardial infarction.

3. An infarct in a major artery supplying the brain results in

a. a myocardial infarction.

b. a coma.

c. a cerebrovascular accident.

d. hypertension.

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

a. atheroma.

b. infarct.

c. thrombus.

d. lesion.

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

a. obesity.

b. family history.

c. lack of exercise.

d. smoking.

6. 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

7. 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.

8. 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.

9. 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.

10. 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.