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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.

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Nutrition and Cardiovascular Disease, 3rd Edition

© 2024 Wolf Rinke Associates. All rights reserved for this self-directed accredited learning activity. Reproduction in whole or part without written permission, except for brief excerpts, is prohibited.

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;
• use CVD risk reduction tools in patient care;
• 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.
  

ABOUT THE AUTHORS

Karen Chapman-Novakofski, PhD, RDN, LDN 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, including cardiovascular disease prevention and treatment. She has published more than 100 peer-reviewed research papers and is a frequent invited lecturer both locally and nationally. A member of the Academy of Nutrition and Dietetics and the Society for Nutrition Education, Karen has received many professional awards, including the Abbott Award for Women’s Health, the Excellence in Community Nutrition Award, and the Mary Abbott Hess Award for Innovation in Education from the Academy of Nutrition and Dietetics.

Susan Martin Gould, PhD, RDN, is an Assistant Professor in the Nutrition and Dietetics Program at the University of Northern Colorado. Dr. Gould earned her bachelor’s degree from Montana State University in Physical Education and Health, K-12, with a minor in Spanish, and her master’s and doctorate degrees from Colorado State University in Food Science and Human Nutrition. She teaches nutrition education, fitness and athletic nutrition, food science, and foodservice systems. She also has taught graduate level nutritional epidemiology. She has been involved in numerous research projects including those with media and interactive activities and worked with the Supplemental Nutrition Assistance Program–Nutrition Education component. She is a member of the Academy of Nutrition and Dietetics and the Society for Nutrition Education.

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