Mark, a single father, picks up fast food breakfast every morning for himself and his 2-year-old son due to lack of time to cook. Mark has risk factors for cardiovascular disease including a family history of diabetes and hyperlipidemia, as well as smoking, inactivity, high blood pressure, and high sodium diet. Mark's lipid panel shows elevated total cholesterol, LDL, and low HDL, which is abnormal and increases his heart disease risk. His nurse should educate him on modifiable risk factors like diet, exercise, smoking and how to improve his lipid profile for better heart health.

1. What is the significance of Mark’s blood work?
What is the significance of Mark’s blood work?What is the significance of Mark’s blood
work?Mark, a single father of a 2-year-old son, Jacob, stops every morning at a local fast
food restaurant to pick up breakfast for himself and his son on their way to daycare. Mark
says, “I don’t have time to cook in the mornings, and I can’t feed Jacob anything I make at
home any cheaper than this. Besides, he really loves these sausage and egg sandwiches, and
at least I can get him to eat them!”Mark has a family history of diabetes, as well as
hyperlipidemia, and has the following risk factors for cardiovascular disease: primary
hypertension (treated with medication), cigarette smoking, inactive lifestyle, and
occasionally eating foods high in sodium. Both of his parents died at young ages due to what
Mark calls “heart troubles,” and his brother has high cholesterol. During his physical, Mark
learns that his lipid panel is as follows: total cholesterol 245 mg/dl, LDL 180 mg/dl, and
HDL 35 mg/dl.As his nurse, you know that risk factors for cardiovascular disease are fixed
or modifiable. Give at least two examples of each.1. For modifiable risk factors, what can be
done to reduce risk?2. What is the significance of Mark’s blood work? What does a normal
lipid profile look like?3. Based on the information provided in the scenario, how would you
educate him?Be sure to include physical fitness and nutrition based on the USDA 2015
Dietary Guidelines and choosemyplate.gov (Links to an external site.) covered in Week
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