Nutritional Intervention to Address CVD Risk Factors
Certificates
California Board of Registered Nursing
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
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
Florida Board of Nursing CE Provider #: 50-290
Nurses will receive 1.00 contact hours for participating in this course.
American Nurses Credentialing Center
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
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
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
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
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.
CDR Credentialed Practitioners will receive 1.00 Continuing Professional Education units (CPEUs) for completion of this activity/material.
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)
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
Course Details
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.
The target audience for this course is: Level I level Dietitians; Nurses; in the following settings: Post-Acute Care.
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.
If you require special accommodations to complete this module, please contact Relias Customer Support here.
