CVD lab Flashcards

Question

• Bradycardia

Answer 1

• Slow heart rate

Answer 2

• Arrhythmia (atrium)

Answer 3

* Systolic * Pressure when heart is pumping * Diastolic * Pressure when heart is resting

Answer 4

* For people with diabetes: < 130/80 | * For all others including CKD: < 140/90

Answer 5

``` Interprofessional Team Approach • Team leader – Administrator • Physicians – Cardiologists and Internists • Exercise Specialists (Kinesiologists) • Nurses • Dietitians • Psychologists • Social Workers • Occupational Therapist ```

Answer 6

• Below 5.2 mmol/l

Answer 7

• Above 1.5 mmol/L

Answer 8

* Below 2.6 mmol/L Optimal | * Above 4.9 mmol/L Very High

Answer 9

• Below 1.7 mmol/L

Answer 10

``` • Energy • Fruit and vegetables • Whole grain, high fiber foods • Low-fat dairy products • Fish, poultry – limiting red meats • Nuts and legumes ``` ``` • Sodium • Alcohol • Saturated and trans fat • Cholesterol • Added sugar • Nontropical vegetable oils ```

Answer 11

``` • Energy – attain/maintain healthy body weight • Total fat – 20-35% • Saturated fat – <7% • Trans fat – <1% • Cholesterol – <300 mg • Type of CHO – Low GI • Dietary fibre and whole grains - ≥ half • Sodium – 2.3 g • Alcohol – 2 drinks/d for men and 1 drink/d for women • Fish – >2x/wk, esp oily • Fruit and vegetables – diet rich in F&V ```

Answer 12

• Maintain current knowledge – broad, evidenced-based • Collaborate/participate as members of interprofessional teams whenever possible • Provide patient-centered care: Nutrition Care Process • Nutrition Assessment, Nutrition Diagnosis, Nutrition Intervention, Nutrition Monitoring and Evaluation • Instruct patient/client (individual or group) • Follow up with patient/client, motivate, encourage • Monitor and evaluate…are your interventions effective? • Deliver grocery store tours • Write newspaper and magazine articles • Teach other health care providers

Answer 13

Diet history – typical or USUAL day, eating pattern re: meals and snacks, supplements, eating out, weekends, alcohol, food preferences, allergies/intolerances • Targeted questions – amount of fat, types of fat, fibre, wholes grains, salt, fish, cholesterol, fruit and vegetables, other… • Assess and compare with AHA recommendations • Compare client’s intake with DASH diet (Table 4 AHA 2006 or Nelms Box 13.4 page 304) **note that this is based on 2000 calories

Answer 14

• Ht (cm) – measured, knee ht, estimated, self-reported, chart • Wt (kg) – measured, estimated, self-reported, is there evidence of edema? • BMI • Waist circumference – measured or self-reported • Usual weight • Weight history • Biochemical Data, Medical Tests and Procedures • Clinical – patient history, signs and symptoms • Nutrition-Focused Physical Findings

Answer 15

* Client History * Social history * Family history * Physical activity/exercise * Alcohol consumption * Smoking * Employment/Financial concerns

Answer 16

What are the 1 or 2 chief nutrition concerns that you will address now? Identify 1 - 2 (maximum 3) nutrition diagnoses. • Write PES Statements – Problem, Etiology, Signs & Symptoms • eNCPT or Nelms textbook • You must use standardized language

Answer 17

Specific actions used to remedy a nutrition diagnosis • Consists of interrelated components, planning and implementation • Determine in consultation with client/team • Consider readiness/ability to change • Nutrition counseling (typically 1-on-1) • Nutrition education (classes; e.g. cooking, shopping, reading labels, grocery store tours, exercise) • Coordination of nutrition care

Answer 18

Nutrition Monitoring and Evaluation • Purpose is to quantify progress made by client in meeting nutrition goals • Four domains • Food/Nutrition-Related History Outcomes • Anthropometric Measurement Outcomes • Biochemical Data, Medical Tests and Procedure Outcomes • Nutrition-Focused Physical Finding Outcomes • Compare findings with nutrition prescription/intervention goals and/or reference standards • Follow-up – wt checks, discuss blood work parameters • Evaluation – progress, blood work, blood pressure

Answer 19

• Framingham Risk Score • Estimation of 10-year Cardiovascular Disease (CVD) Risk • Applicable to a large percentage of Canadian population (has been validated) • Underestimates risk in specific categories of patients, especially in youth and women, patients older than 75 years of age and possibly those with metabolic syndrome • What is the “risk of a major CVD event?”

Answer 20

New concept introduced in 2012 update • Basic idea is if you are at high risk compared with your peers, then your vascular system is aging faster than you are • Calculated as the patient’s age minus the difference between his/her estimated remaining life expectance (adjusted for coronary and stroke risk) and the average remaining life expectance of Canadians of the same age and sex • Uses identical risk factors as in FRS Supplemental Figure S1 Male and Female Tables • Age • Total cholesterol-HDL Ratio • Blood Pressure • No diabetes vs diabetes then non-smoker vs smoker • Can be used as a clinical decision aid to inform patient of their risk status and emphasize need for healthy lifestyle changes or adherence with medications

Answer 21

``` Grains & grain products 7-8 servings/day • Vegetables 4-5 • Fruit 4-5 • Low-fat or fat-free dairy foods 2-3 • Meats, poultry & fish 2 or less • Nuts, seeds and dry beans 4-5 per wk • Fats and oils 2-3 • Sweets 5 per wk ```

Answer 22

Engage in 2h and 30mins per wk of moderate-intensity or 1h and 15mins per wk of vigorous-intensity aerobic • Achieve and maintain healthy weight • 2016 Canadian Cardiovascular Society • Moderate- to vigorous-intensity aerobic physical activity for at least 150 minutes per week, in bouts of 10 minutes or more