Basic Human Nutrition: Chapter 18 Quiz
What is the best predictor for risk of a stroke?
Blood pressure
The most common form of cardiovascular disease is
coronary heart disease.
Which of the following cooking techniques for meats results in formation of the highest amounts of carcinogens?
Broiling
Which of the following is true of coronary heart disease (CHD)?
By age 20, half of the adults in the United States have at least one major risk factor for CHD.
What disease accounts for the majority of deaths in U.S. women?
Coronary heart disease
Which of the following describes the actions of a carcinogen?
Initiates cancer
What is the name of the cancer-treatment substance first extracted from the bark of old Pacific yew trees (and now synthesized in the laboratory)?
Paclitaxel
The ballooning out of an artery wall at a point where it has been weakened by deterioration is called a(n)
aneurysm
What percentage of people with diabetes have type 1?
5-10
A desirable HDL cholesterol is
>60 mg/dl.
What is ayurveda?
A Hindu system for enhancing the body's ability to prevent illness and to heal itself
Immunoglobulins are produced primarily by
B-cells.
Among the following lifestyle changes, which is least effective at reducing blood pressure?
Limiting daily alcohol intake to 1-2 drinks
Which of the following foods is known to be a protective factor for esophageal cancer?
Nonstarchy vegetables
How does obesity increase the risk for developing hypertension?
Obesity is associated with altered kidney function and fluid retention leading to higher blood pressure.
In which of the following conditions would the pancreas be unable to synthesize insulin?
Type 1 diabetes mellitus
Which of the following conditions is characterized by insulin resistance of fat cells?
Type 2 diabetes
A significant reduction in blood flow to the brain is termed
a stroke.
Which of the following is a difference between DASH and USDA recommendations?
DASH has a separate recommendation for seeds, nuts and legumes.
What is prehypertension?
Slightly high blood pressure
