Test #3

Note:  This test may need to be updated and/or revised to accurately reflect current statistics, research findings, and health trends.

1. A myocardial infarction is also known as…?

a. arrhythmia

b. claudication

c. heart attack

d. stroke

2. Place a check mark next to EACH factor below that is a risk factor for cardiovascular disease:

_____ high LDL cholesterol

_____ consuming unsaturated fats

_____ diabetes

_____ obesity

_____ total cholesterol below 200

_____ family history of heart disease

3. When a plaque forms on the artery wall due to the build up of fatty material, this is known as…?

a. angioplasty

b. angiogenesis

c. angina

d. atherosclerosis

4. If you think you, or someone else, may be having a heart attack, you should…?

a. wait at least five minutes to assess the severity of symptoms

b. take an aspirin first, then determine how you feel within an hour

c. call 911 within five minutes of experiencing the symptoms

d. drive yourself to the emergency room

5. What does the acronym FAST stand for regarding the signs of a stroke?

a. Fecal release, Artery constriction, Standing upright, Telling time

b. Fever escalation, Abdominal pain, Severe nausea, Temperature increase

c. Facial weakness, Arm weakness, Speech difficulties, Time is of the essence

d. Fast breathing, Abnormal heart rate, Selective memory, Total loss of bowel control

6. Foods rich in what nutrient have been shown to potentially help lower “bad” cholesterol levels?

a. soluble fiber

b. insoluble fiber

c. protein

d. vitamin C

7. Consuming which of the following has the greatest affect on increasing “bad” cholesterol levels?

a. cholesterol

b. unsaturated fat

c. sodium

d. saturated fat

8. Generally, your total cholesterol should be kept below…?

a. 100 mg/dL

b. 150 mg/dL

c. 200 mg/dL

d. 250 mg/dL

9. The relatively new cholesterol management guidelines state that if a person’s long-term risk for having a heart attack or stroke is low, then there is probably no need for statins (medication) unless…?

a. LDL cholesterol is above 100 mg/dL

b. LDL cholesterol is below 100 mg/dL

c. LDL cholesterol is above 190 mg/dL

d. LDL cholesterol is below 190 mg/dL

10. For a diagnosis of metabolic syndrome, a person would have 3 or more of the following risks (fill in all of the blanks for each one):

a. Abdominal obesity equating to a waist measurement of more than _______inches in men, and _______inches in women

b. Triglycerides greater than _______mg/dl;  HDL cholesterol of less than ______mg/dl in men, and less than _______mg/dl in women

c. Blood pressure greater than ______/______

d. Fasting blood glucose greater than _______mg/dl

11. Identify (state what each letter stands for) and explain the ABCDEs of melanoma:

A =

B =

C =

D =

E =

12. Which term describes the ability of cancer cells to spread from where they develop to another part of the body?

a. sarcoma

b. metastasis

c. biopsy

d. synthesis

13. What are cancer-causing substances called?

a. antigens

b. pathogens

c. carcinogens

d. toxins

14. Tobacco use can be attributed to which percentage of ALL cancer deaths?

a. 10%

b. 30%

c. 50%

d. 80%

15. Which cancer kills more men and women than any other type?

a. liver

b. kidney

c. stomach

d. lung

16. To reduce the risk of melanoma and other skin cancers, exposure to the sun should be avoided, especially during which times of the day when UV radiation is highest?

a. 7 a.m. – 1 p.m.

b. 8 a.m. – 2 p.m.

c. 10 a.m. – 4 p.m.

d. 1 p.m. – 7 p.m.

17. Women with multiple sexual partners have a greater chance of developing cervical cancer due to an increased risk of becoming infected with which of the following viruses?

a. HIV

b. Hepatitis B

c. Hepatitis C

d. HPV

18. Which ingredient found in most processed meats has the potential to contribute to the formation of cancer?

a. carrageenan

b. sodium nitrite

c. citric acid

d. dextrose

19. Cooking foods in certain ways can create chemicals that have been shown to be cancer causing.  Below, explain how this occurs for both HCAs and PAHs:







20. Are you putting yourself at risk for developing cancer or heart disease?  Place a check mark next to each risk factor below that applies to you (Please note—this is not a complete list of all risk factors):

_____ smoking (including exposure to secondhand smoke)
_____ smokeless tobacco use (chewing, snuff, etc.)
_____ physical inactivity
_____ dietary factors (eating too many saturated fats, processed meats, etc.)
_____ overweight/obesity
_____ UV radiation exposure (sun and/or indoor tanning)
_____ excessive alcohol consumption (>1 drink/day for women; >2 drinks/day for men; and/or binge drinking)
_____ stress (that is not being managed or offset by relaxation strategies)
_____ unprotected sex (and/or multiple partners)
_____ family history of cancer or heart disease (non-modifiable, but important to know for screening)

Discuss all of your current (and past) behaviors that are known risk factors for cancer and/or heart disease, and identify what changes you need to make (or that you already have made) to reduce your risk: