HOSA NUTRITION FOR
CARDIOVASCULAR PATIENTS,
DIABETICS, KIDNEY DISEASES, AND
GASTROINTESTINAL DISORDERS
EXAM QUESTIONS AND ANSWERS
Leading cause of death and disability in the U.S. - Answer-cardiovascular health
Risk factors for CVD - Answer-abdominal obesity, high blood lipids, high BP, insulin
resistance, elevated highly sensitive C-reactive protein in the blood
intima - Answer-inner layer of the artery
CVA - Answer-cerebrovascular accident
Compensated heart disease - Answer-adequate circulation is maintained but the heart
has to work harder
Decompensated heart disease - Answer-inadequate circulation, CHF occurs
Optimum blood cholesterol levels - Answer-<200 mg/dl
Borderline high cholesterol levels - Answer-200-239 mg /dl
high cholesterol levels - Answer->240 mg /dl
Time adjustment to a low-fat diet - Answer-2-3 months
Recommended total fiber intake - Answer-38 g/day for men, 25 g/day for women
Foods to limit on a low-cholesterol diet - Answer-lard, organs, bacon, duck, crab,
shrimp, lunch meats, whole milk, butter, cream, baked goods, fried foods, natural
cheeses, quiche lorraine, chicken liver, lemon meringue pie, souffle, cheesecake, ice-
cream
Medication usually given for CHF patients - Answer-diuretics to remove the excess
edema (risk of hypokalemia)
Potassium-Rich fruits - Answer-apricots, bananas, oranges, avocados, cantaloupe,
dates, figs, raisins, honeydew melon, grapefruit, kiwifruit, peaches, pineapple, prunes,
strawberries
, Potassium-Rich vegetables - Answer-asparagus, broccoli, cabbage, green beans,
pumpkin, squash, tomatoes, spinach, potatoes
90% of hypertension is what type - Answer-essential/primary hypertension, unknown
cause
Normal BP - Answer-<120/<80
Prehypertension BP - Answer-120-139/80-88
Stage 1 hypertension BP - Answer-140-159/90-99
Stage 2 hypertension BP - Answer-160/100
What mineral lowers BP - Answer-potassium
Average daily sodium intake - Answer-3,400 mg
Adequate potassium intake to lower BP - Answer-4,700 mg
Sodium restricted diet - Answer-2,300 mg
Sodium restricted diet minimum - Answer-500 mg
Ingredients containing salt - Answer-MSG, baking powder, brine, disodium phosphate,
sodium alginate, sodium benzoate, sodium hydroxide, sodium propionate, sodium
sulfate
Brine - Answer-used in food processing to inhibit bacterial growth or for flavor
Disodium phosphate - Answer-present in quick-cooking cereals and processed cheese
Sodium alginate - Answer-provides a smooth texture in chocolate milk/ice cream
Sodium benzoate - Answer-preservative found in many condiments
Sodium hydroxide - Answer-used in processing to soften and loosen the skin of
fruits/vegetables
Sodium propionate - Answer-used in pasteurized cheeses and breads/cakes to prevent
mold
Sodium sulfate - Answer-bleaching fruits and preserves dried fruits
Deaths per year from cardiovascular disease - Answer-600k
CARDIOVASCULAR PATIENTS,
DIABETICS, KIDNEY DISEASES, AND
GASTROINTESTINAL DISORDERS
EXAM QUESTIONS AND ANSWERS
Leading cause of death and disability in the U.S. - Answer-cardiovascular health
Risk factors for CVD - Answer-abdominal obesity, high blood lipids, high BP, insulin
resistance, elevated highly sensitive C-reactive protein in the blood
intima - Answer-inner layer of the artery
CVA - Answer-cerebrovascular accident
Compensated heart disease - Answer-adequate circulation is maintained but the heart
has to work harder
Decompensated heart disease - Answer-inadequate circulation, CHF occurs
Optimum blood cholesterol levels - Answer-<200 mg/dl
Borderline high cholesterol levels - Answer-200-239 mg /dl
high cholesterol levels - Answer->240 mg /dl
Time adjustment to a low-fat diet - Answer-2-3 months
Recommended total fiber intake - Answer-38 g/day for men, 25 g/day for women
Foods to limit on a low-cholesterol diet - Answer-lard, organs, bacon, duck, crab,
shrimp, lunch meats, whole milk, butter, cream, baked goods, fried foods, natural
cheeses, quiche lorraine, chicken liver, lemon meringue pie, souffle, cheesecake, ice-
cream
Medication usually given for CHF patients - Answer-diuretics to remove the excess
edema (risk of hypokalemia)
Potassium-Rich fruits - Answer-apricots, bananas, oranges, avocados, cantaloupe,
dates, figs, raisins, honeydew melon, grapefruit, kiwifruit, peaches, pineapple, prunes,
strawberries
, Potassium-Rich vegetables - Answer-asparagus, broccoli, cabbage, green beans,
pumpkin, squash, tomatoes, spinach, potatoes
90% of hypertension is what type - Answer-essential/primary hypertension, unknown
cause
Normal BP - Answer-<120/<80
Prehypertension BP - Answer-120-139/80-88
Stage 1 hypertension BP - Answer-140-159/90-99
Stage 2 hypertension BP - Answer-160/100
What mineral lowers BP - Answer-potassium
Average daily sodium intake - Answer-3,400 mg
Adequate potassium intake to lower BP - Answer-4,700 mg
Sodium restricted diet - Answer-2,300 mg
Sodium restricted diet minimum - Answer-500 mg
Ingredients containing salt - Answer-MSG, baking powder, brine, disodium phosphate,
sodium alginate, sodium benzoate, sodium hydroxide, sodium propionate, sodium
sulfate
Brine - Answer-used in food processing to inhibit bacterial growth or for flavor
Disodium phosphate - Answer-present in quick-cooking cereals and processed cheese
Sodium alginate - Answer-provides a smooth texture in chocolate milk/ice cream
Sodium benzoate - Answer-preservative found in many condiments
Sodium hydroxide - Answer-used in processing to soften and loosen the skin of
fruits/vegetables
Sodium propionate - Answer-used in pasteurized cheeses and breads/cakes to prevent
mold
Sodium sulfate - Answer-bleaching fruits and preserves dried fruits
Deaths per year from cardiovascular disease - Answer-600k
