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(Manual with 1 Reporting Form, 134 pgs.) Enables you to understand and apply preventative and medical nutrition therapy for cardiovascular diseases using evidence-based guidelines, and to understand the emerging issues your clients may be asking about prevention and treatment of CVD. This up-to-date manual 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 CDR, CBDM

For RDs/RDNs & DTRs/NDTRs for the Professional Development Portfolio

SUGGESTED Learning Need Codes:
3000, 3010, 3020, 3080, 3090, 4000, 4030, 4040, 4060, 4090, 5000, 5090, 5160, 5260, 5410

SUGGESTED Performance Indicators (PIs):
8.1.1, 8.1.2, 8.1.5, 8.3.1, 8.3.6, 10.1.3, 10.2.1, 10.2.2, 10.2.4, 10.2.7, 10.2.9, 10.2.10, 10.2.11, 10.2.12, 12.4.6

DON'T SEE your Performance Indicators or Code Listed here?
There are many Performance Indicators (PIs) that are applicable we can't list them all &
Per CDR you may use ANY PI or CODE as long as it relates to your Learning Plan.
For details click here.

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To order an ADDITIONAL Reporting Form click below:

C238F

14 CPEUs

REPORTING FORM

$30.00

Nutrition and Cardiovascular Disease, 2nd Edition

Copyright 2013 Wolf Rinke Associates

CUSTOMER COMMENTS

Arlene Patricia Williamson: the information was explained clearly it was very interesting and i enjoyed the learning experience.

Linda Ann Baumann: Excellent service; course material well-organized. Timely as I needed CPEs for my license renewal.

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 basic heart and circulatory system physiology. In Chapter 2, the most common cardiovascular disease pathophysiologies are described, and lipid transport basics in Chapter 3.
Chapter 4 reviews the primary epidemiological studies that form the basis for preventive and therapeutic recommendations to help the nutritionist explain them to his/her clients. Chapter 5 summarizes the primary cardiovascular disease prevention recommendations. Chapter 6 introduces the Academy of Nutrition and Dietetics Nutrition Care Process and summarizes the first two components, nutrition assessment and diagnosis. Chapter 7 continues this therapeutic process with interventions, monitoring, and evaluation. Because medications usually are an integral part of therapy for many with cardiovascular disease, Chapter 8 describes usual pharmacological therapy. Finally, Chapter 9 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 benefit optimally 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 (40 answers) 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:

Submit it on-line at www.easyCPEcredits.com,
or fax it to: (410) 531-9282,
or mail it to: Wolf Rinke Associates, 721 Valley Forge Road #486, Valley Forge, PA 19481.
We will email your Certificate of Completion.
When you submit your CPE Reporting Form to us via www.easyCPEcredits.com fax or mail, be sure to write your correct email address in the space provided on the CPE Reporting Form. If writing by hand, be sure to print your email address clearly.

STUDY WELL AND ENJOY THE LEARNING PROCESS!
Karen Chapman-Novakofski, PhD, RD, LD, and Susan Martin Gould, PhD, RD

OBJECTIVES

Upon completion of this accredited, self-directed learning program, the nutrition professional will be able to:

• explain how the structure and function of the cardiovascular system is integrated;
• recognize how lipid transport disorders can contribute to cardiovascular diseases;
• apply knowledge of cardiovascular diseases pathophysiology to explain prevention and treatment strategies;
• evaluate findings from epidemiological studies to explain cardiovascular disease risk reduction approaches;
• apply cardiovascular prevention guidelines to develop and evaluate meal plans for those at risk of developing cardiovascular disease;
• apply the nutrition care process and integrate medical nutrition guidelines to develop and evaluate meal plans for patients and clients with cardiovascular disease;
• explain the rationale and mechanism for cardiovascular disease medication guidelines; and
• integrate cardiovascular disease pathophysiology and medical therapy knowledge to explain emerging issues in nutrition and cardiovascular disease.
  

TABLE OF CONTENT

Chapter 1: Basic Cardiac Structure and Function.
Structure
Heart
Bloodvessels
Function
Circulation
Testing Cardiac Function
Blood Pressure Measurements
Clinical Implications
Chapter 2: Cardiovascular Diseases: Description and Pathophysiolog
Coronary Artery Disease
Peripheral Vascular Disease
Myocardial Infarction
Hypertension
Overview
Blood Pressure Classifications
Stroke
Congestive Heart Failure
Clinical Implications
Chapter 3: Lipid Transport
Fatty Acids
Lipoproteins
Cholesterol Absorption
Protein Components of Lipoproteins.
Storage and Mobilization of Fatty Acids
Clinical Implications
Chapter 4: Epidemiological Studies, Risk Factors and Assessments
Epidemiological Studies and Risk Factors.
Framingham Heart Study
Bogalusa Heart Study
Seven Countries Study
Ni-Hon-San/Honolulu Heart Study
Nutritional Assessment
Anthropometrie
Biochemical tests
Nutrition-focused physical findings (clinical exam)
Food and Nutrient Intake Assessment.
Clinical Implications
Chapter 5: Prevention Recommendations
Dietary Guidelines for Americans
MyPlate and ChooseMyPlate.gov
Dietary Approaches to Stop Hypertension (DASH) Eating Plan
American Heart Association
National Heart, Lung, and Blood Institute
Clinical Implications
Chapter 6: Medical Nutrition Assessment and Diagnosis
Nutrition Assessment
Nutritional Diagnosis
Coronary Artery Disease and Peripheral Artery Disease...
Angina and Myocardial Infarction
Hypertension
Stroke
Congestive Heart Failure
Clinical Implications
Chapter 7: Interventions, Monitoring and Evaluation
Cardiovascular Disease
Lifestyle Interventions: Therapeutic Lifestyle Changes (TLC)
Hypertension
Congestive Heart Failure
Clinical Implications
Chapter 8: Medications
Coronary Artery Disease
Myocardial Infarction
Hypertension
Stroke
Congestive Heart Failure
Peripheral Vascular Disease
Clinical Implications
Chapter 9: Emerging Issues
Assessing the Evidence of Emerging Issues
Glycemic Load
Fish Oil
Folate, Vitamin B12 and Homocysteine
Soy
Bioactive Compounds and Phenolics
Flavonoids
Wine
Tea
Garlic
Cocoa
Multiple Functional Foods
Clinical Implications
Case Studies
Case study 1
Case study 2
References.
Abbreviations
Glossary
Resources
Self-Assessment Questions
Answer Key
Explanations to Self-Assessment Questions
About the Authors
About Wolf Rinke Associates, Inc

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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