Nutrition and Cardiovascular Health Edapt

The client indicates an understanding of the benefits of eating a healthy diet when they verbalize which of the following benefits. Select all that apply.

-Decrease risk of certain cancers -Decrease risk of heart disease -Decrease risk of type 2 diabetes -Decrease risk of obesity

Which food source has the most heart-healthy protein to include in a meal?

Baked salmon Rational: The fish is the healthiest option with the lowest cholesterol and is baked, reducing calories and fat. Fried chicken thighs are dark meat, which have more cholesterol and fat. The country fried steak is also deep fried but is also battered. The smoked ham has preservatives and a high salt content, in addition to being a fatty meat. ​

When developing nutritional therapy for a client with cardiovascular disease, it is important to focus on the protein within the diet. The healthcare provider should instruct clients to substitute for plant proteins and eat fibrous ____ proteins more often to optimize nutritional outcomes.

fish

A parent asks the nurse how changing the diet of their school-aged child to lower a mildly elevated triglyceride level is now important when the child has no cardiovascular disease. The parent also shares that the child is a very picky eater. What is the best response by the nurse?

"Elevated serum triglyceride levels cause atherosclerosis in everyone's diet, even when there are no symptoms." Rational: The nurse should establish the importance of a heart healthy, low-fat diet for this child, since atherosclerosis develops in even young children and progresses over their lifetime. Since the primary source of triglycerides is from the diet, changing to a diet low in polyunsaturated fats is recommended.​ Waiting to change the child's diet increases the chance of cardiovascular disease occurring later in life.​ Eliminating two entire food groups (dairy and red meat) can put the child at risk for malnutrition if not done carefully. ​ Changing a "very picky eater" of any age to a vegan diet can put them at risk for malnutrition if they do not really like plant-based foods such as fruits, nuts, and vegetables.

While discussing a client's dietary patterns, the nurse should identify which factors increase the client's risk for cardiovascular disease? Select all that apply.​ "I eat a mostly plant-based diet and avoid eating beef. During the week I eat a lot of fast-food, mostly chicken that is either fried or grilled. I also eat a lot of pre-packaged, breaded fish filets at home to supplement fresh fruits, fresh vegetables, and soy-based proteins."

"fast-food", "chicken that is either fried or grilled", "pre-packaged, breaded fish filets".

Select the cues in this client's statement that should indicate to the nurse that the client is having trouble making healthy food choices. ​ "I no longer drive, so I try to limit trips to the grocery store to once a month since it takes my kids away from their families. The fresh fruits and vegetables last about a week, and after they are gone,I eat canned items. I eat a lot of ground beef since it is less expensive than other meats, which means I just fry up a hamburger 3-4 times per week. And I eat 2-3 eggs daily."

"limit trips to the grocery store to once a month", "I eat canned items", "hamburger 3-4 times per week", "2-3 eggs daily"

The nurse is reviewing the electronic health records (EHR) of four clients to assess their risk for peripheral vascular disease. Match each client's serum triglyceride value to their degree of risk.

-198 mg/dL: Mildly increased risk -800 mg/dL: Moderately increased risk -1055 mg/dL: Very high risk -136 mg/dL: Normal risk Rational: Normal Value—Less than 150 mg/dL (1.7 mmol/L)​ Mildly increased—150 to 499 mg/dL (1.7 to 5.6 mmol/L)​ Moderately increased—500 to 886 mg/dL (5.6 to 10.0 mmol/L)​ Very high—Greater than 886 mg/dL (10.0 mmol/L)​ Although an elevated serum triglyceride level is known to increase a person's risk for peripheral vascular disease, in most cases changing to a low fat, heart healthy diet can decrease their triglycerides and lower their risk. ​

Which clients would benefit from changing to a Mediterranean diet? Select all that apply.

-A young adult whose parents both have cardiovascular disease -A client with hyperlipidemia who smokes tobacco and does not exercise Rational: The two clients who will benefit from a Mediterranean diet are the young adult whose parents both have cardiovascular disease and the middle-adult client with hyperlipidemia who smokes tobacco and does not exercise.​ A newborn's diet consists of breast milk or formula, unless they are unable to take oral nutrition. In this case, following a specific diet plan is not required.​ An adolescent who chooses to become a vegan can follow some principles of the Mediterranean diet, which is plant-based and focuses on low-fat animal proteins. This client will be best supported with information on vegan diets.​ The older adult is nearing the end of their life, which is why hospice care has been initiated. If the client can tolerate oral foods and liquids, most dietary restrictions are removed, including eating a balanced diet.

The nurse is preparing to discuss healthy eating with the parent-teacher associations of several schools. Which facts about the student body indicate that the students and their families may have limited access to healthy food choices that may impact their cardiovascular health? Select all that apply.

-All schools in one city provide most students with their only meals each day. -One school district educates the children of farmers and migrant workers. -Two schools serve children from tribal communities.

The nurse is educating a client with hypertension about foods that are low sodium and fats. Which foods should be included?

-Freshly frozen peaches -Spaghetti squash Rational: The foods that should be included are freshly frozen peaches and spaghetti squash. Fruits and vegetables that are frozen when fresh and unprocessed have the same nutritional value as those that are bought and consumed while fresh. It is important to stress that the client reads the labels of frozen produce that has been processed, seasoned, or has sauce to determine if sodium or fats have been added.​ Tomato soup from a can is high in sodium. Fried shrimp is high in fat due to being fried, and potato chips are high in both fat and sodium.

The nurse determines that the client needs further education about healthy eating when the client makes which statements? Select all that apply.

-Increasing the risk of obesity -Increasing the risk of type 2 diabetes

Mr. Abrams (pronouns: he/him/his) is admitted to the unit with a diagnosis of heart failure (HF). To optimize this client's health, the nurse would expect a diet that focuses on which changes? Select all that apply.

-Limiting sodium intake -Lessening the workload of the heart

When planning community teaching about healthy fats, the nurse should include which body functions that are supported by the healthy fats? Select all the apply.

-Support the cell membrane. -Support molecular signaling. -Store energy for future use. -Contribute to hormone synthesis. Rational: Triglycerides (a type of lipid) support the cell membrane and molecular signaling, store energy for future use, and contribute to hormone synthesis. ​ Although energy is stored in the body as lipid molecules, it is not to block energy use, but to provide an energy source in times of need.

Which of the following are risk factors that contribute to chronic diseases? Select all that apply.

-Tobacco use -Excessive alcohol use -Poor nutrition -Lack of physical activity

For each client profile, indicate if early triglyceride screening is recommended or not recommended. -A 39-year-old female with Down Syndrome living with her healthy, older adult parents -A 45-year-old male with no health alterations -A 26-year-old male who is obese and smokes two packs of cigarettes daily -A 24-year-old female with diabetes mellitus type 2 and a family history of early onset cardiovascular disease

Early Screening Recommended: 26 yr old, 24 yr old Early NOT Screening Recommended: 39 yr old, 45 yr old Rational: MEN: Screening should start at age 35 years (if there are no other risk factors). Screening should start at age 25 to 30 years IF there are other risk factors, such as obesity, diabetes, high blood pressure, smoking, or family history of cardiovascular disease at a young age. WOMAN: Screening should start at age 45 years (if there are no other risk factors). Screening should start at age 30 to 35 years IF there are other risk factors, such as obesity, diabetes, high blood pressure, smoking, or family history of cardiovascular disease at a young age.

The nurse is teaching a client about the function of lipids in the body. The nurse should inform them that stored body fat is primarily made up of which fat type?

Triglyceride