|
Nutrition
and Cardiovascular Disease
Karen M. Chapman-Novakofski, PhD, RD, LD and Susan Martin Gould, PhD,
RD
| C196 |
10 CPEUs |
$84.95 |
|
NEW
|
Concerned about preventing and treating cardiovascular disease? This
up-to-date manual (128 pgs) will enable you to:
- recognize how lipid transport disorders can contribute to cardiovascular
diseases.
- apply knowledge of the pathophysiology of cardiovascular diseases
to explain prevention and treatment strategies.
- explain the risk reduction approaches to cardiovascular disease.
- integrate medical nutrition guidelines to develop and evaluate meal
plans for patients and clients with cardiovascular disease.
- explain the rationale and mechanism for medication guidelines for
cardiovascular diseases.
For more information about this course and customer comments, click
here.
Approved by ADA, DMA
For RDs & DTRs: Suggested Learning Need Codes for the Prof.
Dev. Portfolio:
3000, 3010, 3020, 3080, 3090, 4000, 4030, 4040, 4060, 4090, 5000, 5090,
5160, 5260, 5410
To order the complete course click below:
| C196 |
10 CPEUs |
$84.95 |
|
Share with a friend and Save!
Click here for important information about
sharing.
To order an additional Reporting Form click below:
| C196F |
10 CPEUs |
$30.00 |
|
Nutrition and Cardiovascular Disease
Karen M. Chapman-Novakofski, PhD, RD, LD and Susan Martin Gould, PhD,
RD
Copyright 2009 Wolf Rinke Associates, Inc.
OVERVIEW AND INSTRUCTIONS
Cardiovascular disease prevention and treatment have made tremendous
strides over the past decades. Nevertheless, cardiovascular disease
morbidity and mortality affect millions each year. The largest federal
programs and research interventions have focused on cardiovascular disease.
To meet the nutritional needs of those who are concerned about preventing
and treating cardiovascular disease, nutrition professionals must understand
the rationale for specific nutrient and health recommendations in both
preventive health and therapeutic nutrition.
This self-directed, accredited learning program begins with an explanation
of the basic physiology of the heart and circulatory system. In Chapter
2, the pathophysiology of the most common cardiovascular diseases is
described, and in Chapter 3 the basics of lipid transport.
Chapter 4 reviews the primary epidemiological studies that form the
basis for preventive and therapeutic recommendations. Understanding
the basis for the recommendations will help the nutritionist explain
them to his/her clients. Chapter 5 summarizes the primary cardiovascular
disease prevention recommendations, while Chapter 6 summarizes the therapeutic
guidelines. Because medications are an integral part of therapy for
many with cardiovascular disease, Chapter 7 describes usual pharmacological
therapy. Finally, Chapter 8 describes emerging nutritional factors in
cardiovascular disease. Two case studies provide practice and application.
This learning program is a Level 2 Continuing Professional Education
(CPE) program. Level 2 means that you have general knowledge of the
literature and professional practice in the areas covered. The focus
of the program is to enhance knowledge and application.
To get the most benefit from this learning program, we suggest you follow
these learning guidelines:
- Read each chapter. Stop and think about how this might apply to
situations you have experienced.
- Read the case studies carefully, practicing the application of the
information in each case.
- Assess what you have learned by completing the self-assessment instrument
at the end of this learning program.
- Compare your answers to the answer key provided. For those that
you answered incorrectly, read the explanations and review the material
in the appropriate chapter.
- Calculate your total score. If you scored at least 80% correct you
are ready to transfer your answers to the CONTINUING PROFESSIONAL
EDUCATION (CPE) REPORTING FORM. If you scored less than 80% correct,
re-read this learning program until you score at least 80% correct.
- After you have successfully completed the program complete the CPE
REPORTING FORM and
Mail to: Wolf Rinke Associates, Inc., P.O. Box 350, Clarksville, MD
21029,
Or fax to: (410) 531-9282,
Or submit on-line at www.easyCPEcredits.com.
OBJECTIVES
Upon completion of this accredited, self-directed learning program,
the nutrition professional will be able to:
- Recognize how the structure and function of the cardiovascular system
is integrated.
- Recognize how lipid transport disorders can contribute to cardiovascular
diseases.
- Apply knowledge of the pathophysiology of cardiovascular diseases
to explain the prevention and treatment strategies.
- Evaluate findings from epidemiological studies to explain the risk
reduction approaches to cardiovascular disease.
- Apply cardiovascular prevention guidelines to develop and evaluate
meal plans for those at risk of developing cardiovascular disease.
- Integrate medical nutrition guidelines to develop and evaluate meal
plans for patients and clients with cardiovascular disease.
- Explain the rationale and mechanism for medication guidelines for
cardiovascular diseases.
- Integrate knowledge of cardiovascular disease pathophysiology and
medical therapy to explain the emerging issues in nutrition and cardiovascular
disease.
TABLE OF CONTENTS
Chapter 1: Basic Cardiac Structure and Function 1
Structure 1
Heart 1
Heart Wall 2
Heart Chambers 3
Heart Valves 3
Blood Vessels 4
Function: Circulation 7
Chapter 2: Cardiovascular Diseases: Description
and Pathophysiology 11
Hypertension 11
Blood Pressure Measurements 12
Blood Pressure Classifications 12
Coronary Artery Disease 13
Atherosclerosis Development 13
Myocardial Infarction 14
Stroke 16
Congestive Heart Failure 17
Peripheral Vascular Disease 18
Chapter 3: Lipid Transport 21
Fatty Acids 21
Lipoproteins 21
Cholesterol Absorption 23
Protein Components of Lipoproteins 23
Storage and Mobilization of Fatty Acids 24
Lipoprotein Regulation 25
Chapter 4: Risk Factors and Epidemiological Studies 27
Framingham Heart Study 28
Bogalusa Heart Study 30
Seven Countries Study 31
Ni-Hon-San/Honolulu Heart Study 32
Use and Significance of Risk Factors 33
Chapter 5. Prevention Recommendations 35
Dietary Guidelines for Americans 36
MyPyramid Food Guidance System 39
DASH Eating Plan 44
American Heart Association 47
National Heart, Lung, and Blood Institute 49
Chapter 6. Medical Nutrition Therapy and Monitoring 55
Hypertension 55
Cardiovascular Disease 56
Lifestyle Interventions: Therapeutic Lifestyle Changes (TLC) 58
Congestive Heart Failure 62
Chapter 7. Medications 63
Hypertension 63
Coronary Artery Disease 65
Myocardial Infarction 68
Stroke 68
Congestive Heart Failure 69
Peripheral Vascular Disease 70
Chapter 8. Emerging Issues 71
How to Assess the Evidence of Emerging Issues 71
Glycemic Load 73
Folate,Vitamin B12 and Homocysteine 74
Soy 77
Bioactive Compounds and Phenolics 79
Flavonoids 80
Wine 80
Tea 81
Garlic 81
Multiple Functional Foods 82
Case Studies 83
Case study 1 83
Case study 2 87
References 91
Abbreviations 103
Glossary 105
Resources 107
Self-Assessment Questions 109
Answer Key 119
Explanations to Self-Assessment Questions 121
About the Authors 127
About Wolf Rinke Associates, Inc. 128
ABOUT THE AUTHORS
Karen Chapman-Novakofski, PhD, RD, LD is a professor of nutrition at
the University of Illinois in Urbana-Champaign. Dr. Chapman-Novakofski
earned her bachelor's degree from the University of Illinois at Urbana-Champaign
(UIUC), her Master's degree from Eastern Illinois University, and her
doctorate from UIUC. She completed her dietetic internship at the University
of Alabama in Birmingham, was a dietitian at the VA Medical Center in
Danville, Illinois for 11 years, has been at UIUC in the College of
Medicine since 1983 and in the Department of Food Science and Human
Nutrition and Division of Nutritional Sciences since 1991. She teaches
community and clinical nutrition classes to undergraduate and graduate
students. She has published more than 60 peer-reviewed research papers
and is a frequent invited lecturer both locally and nationally. A member
of the American Dietetic Association, the Society for Nutrition Education,
and the American Society for Nutrition, Karen has received many professional
awards, including the Abbott Award for Women's Health from the American
Dietetic Association.
Susan Martin Gould, PhD, RD, is a Research Associate/Instructor and
the Food Stamp Nutrition Education Coordinator in the Department of
Food Science and Human Nutrition at Colorado State University. She has
been involved in numerous research projects including those with media
and interactive activities. She is a member of the American Dietetic
Association and the Society for Nutrition Education.
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