11. Dietary guidelines from the American Heart Association for foods to limit or consume in moderation include

a. avoid all foods that contain cholesterol and animal fats.

b. cut back on foods that contain partially hydrogenated vegetable oils.

c. aim to eat less than 100 mg of cholesterol each day.

d. do not consume foods with dairy fat.

12. Dietary modifications during the first 24 to 48 hours after myocardial infarction include

a. increasing fiber intake.

b. avoiding cholesterol.

c. reducing energy intake.

d. reducing fluid intake.

13. Heart failure results in

a. difficulty breathing.

b. anemia.

c. dehydration.

d. myocardial infarction.

14. The Therapeutic Lifestyle Changes (TLC) diet recommends limiting daily cholesterol intake to no more than _____ mg daily.

a. 200

b. 300

c. 400

d. 600

15. The greatest proportion of dietary fatty acids should be

a. saturated.

b. polyunsaturated.

c. monounsaturated.

d. fish oil.

16. A food that should be limited by patients with heart failure is

a. shredded wheat cereal

b. salted potato chips

c. tofu

d. angel food cake

17. The cause of essential hypertension is

a. coronary heart disease.

b. stress.

c. hormone imbalance.

d. unknown.

18. A patient’s blood pressure reading is 150/92 mm Hg. This would be considered

a. hypotension.

b. stage 1 hypertension.

c. normotension.

d. stage 2 hypertension.

19. The diagnosis of stages 1 and 2 hypertension is based on the _____ blood pressure.

a. systolic

b. diastolic

c. systolic and diastolic

d. resting

20. The main source of dietary sodium in food is

a. processed foods.

b. found naturally in foods.

c. found in cooking compounds.

d. found as a mineral in drinking water.