and diabetes mellitus. Weight control, healthy diet and physical activity are the three focus areas in the prevention and management of CVD. UNIT - - - NUTRITION IN HYPERTENSION AND CARDIO-VASCULAR DISEASE Evaluation I. Choose the correct answer ( mark) .
Fatty deposits within the arteries are called a) plaque b)scales c) adipose tissue d) callus tissue . is an example for trans fat a) butter b) ghee c) margarine d) sunflower oil . is known as good cholesterol. a) HDL b) LDL c) VLDL d) chylomicron .
Elevated blood pressure is called a) hyperglycemia b) hypertension c) hyponatremia d) hypervolemia . Intake of is restricted when the blood pressure is above normal. a) iron b) thiamine c) carbohydrate d) sodium . intake reduces blood cholesterol levels.
a) dietary fibre b) simple carbohydrate c) starch d) animal protein . Retention of water in the tissues of the body is termed a) oedema b) inflammation c) hyperemesis d) hypertension II. Write short answers ( marks) . Define atherosclerosis .
What are lipids? . What is cholesterol? .
What are lipoproteins? . Define myocardial infarction . Give two examples each for saturated and poly unsaturated fat .
List two foods other than salt which contain high levels of sodium III. Answer in brief ( marks) . Define hypertension . Give the classification for hypertension .
Why is sodium restricted in hypertension? . Define cardiovascular disease . List the different lipoproteins IV.
Answer in detail ( marks) . Briefly write about the types of hypertension . Spell out the risk factors for hypertension . What are the dietary and life style modifications to be adopted in the prevention and management of hypertension?
. Give the pathophysiology of atherosclerosis . Explain the risk factors for CVD . Write about good and bad cholesterol .
Discuss the role of functional food in reducing the risk for CVD . Explain the dietary management in CVD UNIT - - - NUTRITION IN HYPERTENSION AND CARDIO-VASCULAR DISEASE