Nutritional Intervention to Address CVD Risk Factors

Nutritional Intervention to Address CVD Risk Factors 

One important aspect of the management of cardiovascular disease risk factors involves nutrition and meal planning. The nutritional plan of care must incorporate specific recommendations relating to the specific risk factors an individual may have. This course will review the risk factors for CVD, the overall nutritional management for persons at risk for CVD, and specific nutritional considerations for each individual risk factor.

$15.00

Hours: 1.25
REL-PAC-0-CR258B

Certificates

Certificates provided by accrediting body (10 Match)

California Board of Registered Nursing

1.25 HOURS


Provider approved by the California Board of Registered Nursing, CEP# 13791

Nurses will receive 1.25 contact hours for participating in this course.

District of Columbia Board of Nursing

1.2 HOURS


DC-RN -- District of Columbia Board of Nursing Approved Continuing Education program (CE Provider #50-290).

Nurses will receive 1.20 contact hours for participating in this course.

Florida Board of Nursing

1.0 HOURS


Florida Board of Nursing CE Provider #: 50-290

Nurses will receive 1.00 contact hours for participating in this course.

American Nurses Credentialing Center

1.25 HOURS


Relias, LLC is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center’s Commission on Accreditation.

Nurses will receive 1.25 contact hours for participating in this course.

Florida Council of Dietetics and Nutrition

1.2 HOURS


Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 1.20 contact hours.

Georgia Board of Nursing

1.25 HOURS


Georgia Board of Nursing CE Provider #: 50-290

Nurses will receive 1.25 contact hours for participating in this course.

South Carolina Board of Nursing

1.25 HOURS


This program was approved by the South Carolina Board of Nursing Approved Continuing Education Program (CE provider #50-290) CE Broker Course # 20-[Custom_Code]

Commission on Dietetic Registration

1.0 HOURS


Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials.
This activity is approved for 1.00 Continuing Professional Education units (CPEUs).
Activity Number: 142651
Learning Need Code(s): 5160, 5190, 5370
CPE Level: Level I

Dietitians/nutritionists may submit activity evaluations directly to CDR; [email protected] or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

Kansas Department of Aging and Disability Services (Dietary)

1.25 HOURS


Approved for 1.25 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 1.25 contact hours.

West Virginia Board of Registered Nursing

1.25 HOURS


Course Details

Course Code: REL-PAC-0-CR258B
Hours: 1.25
Type: Online Course
Content Expiration Date: 8/31/2021
Learning Objectives:
Describe the risk for developing cardiovascular disease (CVD) in the presence of factors, such as metabolic syndrome, hypertension, dyslipidemia, and diabetes.
Explain overall nutritional management for an individual at risk for CVD to lower their risk.
Identify at least 2 nutritional interventions for metabolic syndrome, hypertension, dyslipidemia, and diabetes.

Outline:

Section 1: Introduction

Cardiovascular Disease (CVD)

Risk Factors for CVD

Metabolic Syndrome

Metabolic Syndrome Diagnosis

Treating Metabolic Syndrome

Mediterranean Eating

Knowledge Check

Section 3: Nutritional Treatment of Hypertension

2017 BP Categories

BP Goals

Nutrition Interventions: High BP (JNC 7)

Nutrition Interventions: Hight BP (ACC/AHA)

Weight Loss Goals

Weight Loss Tips

Dietary Approaches to Stop Hypertension (DASH) Eating Plan

DASH Eating Plan Goals

DASH Sodium

Sodium Recommendations

Cutting Sodium

Salt Free Seasonings

Cutting Sodium: Label Reading

Potassium Recommendations (Blood Pressure)

Sodium and Potassium

Magnesium and Calcium

Magnesium and Calcium Food Sources

Alcohol Intake

Alcohol Research

Knowledge Check

Section 4: Nutritional Treatment of Dyslipidemia

2013 Cholesterol Guidelines

Academy of Nutrition and Dietetics (AND) Position Paper

Lowdown on Fats

Lowdown on Cholesterol

Omega 3 Fatty Acids

Omega 3 Fatty Acids: Best Fish Sourrces

Omega 3 Fatty Acids: Best Non-Fish Souces

Omega 3 Supplements

Omega 6 Fatty Acids

Eating for Heart Health

Increasing Fiber

Fiber Types

Fiber and Label Reading

Getting the Recommended Fiber

Whole Grains

Phytosterols

Food Sources of B Vitamins

Eating for Heart Health

Tips to Reduce Total and LDL Cholesterol

Label Reading Terminology: Fats and Cholesterol

Tips to Increase HDL Cholesterol

Tips to Lower Triglycerides

Knowledge Check

Section 5: Nutritional treatment of Diabetes

Blood Glucose Goals

Tips for Lowering Blood Glucose

Carbohydrate (Carb) Types

Label Reading: Carbohydrate

Determining Carbs per Meal

Factors that Influence Glycemic Response to Foods

Knowledge Check

Heart Healthy Eating Summary

References


Instructor: Paula Ackerman, MS, RD, CDE
Ms. Ackerman earned a Bachelor of Science in dietetics with a minor in science and food service administration from Central Michigan University. She completed a Master of Science in Clinical Nutrition at Rush University in 1993. She has 25 years of experience as a clinical dietitian and diabetes educator working in a variety of setting including large in-patient, teaching hospitals; community hospitals; county health departments and outreach networks. She currently serves as the coordinator of a disease management program and medical nutrition services for a community hospital and is also an experienced lecturer, presenting educational programs in a variety of settings. Her professional associations include the American Association of Diabetes Educators, and the Academy of Nutrition and Dietetics. Disclosure: Paula Ackerman, MS, RD, CDE has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Target Audience:
The target audience for this course is: entry level Dietitians; Nurses; in the following settings: Post-Acute Care.
Relias will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Course Delivery Method and Format
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
Accommodations
If you require special accommodations to complete this module, please contact Relias Customer Support here.