Upon successful completion of this course the student will be able to:
- Explain the initiation, progression and consequences of atherosclerosis.
- Identify and define the different types of cholesterol, and explain the role of low-density lipoprotein in cardiovascular disease.
- Define exogenous, endogenous and reverse cholesterol transport.
- Define familial hypercholesterolemia, and discuss the relative importance of high serum cholesterol, heredity, hypertension, obesity, diabetes, sex, age and cigarette smoking as risk factors for atherosclerosis.
- Define saturated, monounsaturated and polyunsaturated fatty acids, and explain their significance to the development of atherosclerosis.
- Explain the difference between omega-3 and omega-6 fatty acids, and discuss their effect on serum cholesterol and atherosclerosis.
- Discuss the relationship between calories and fat intake in the American diet.
- Define the Cholesterol/Saturated Fat Index (CSI); explain its significance.
- Identify the two kinds of dietary fiber, explain the effects of them on serum cholesterol, and cite food sources for both.
- Explain how insulin resistance affects cardiovascular disease risk.
- Explain the effects of dietary protein, alcohol and coffee on serum cholesterol and cardiovascular disease risk.
- Discuss dietary aspects of hypertension and its significance for heart disease risk.
- Discuss the major studies of diet and CVD risk, and explain the consensus recommendations for dietary change.
- Define Step One and Step Two diets; design meal plans incorporating these principles.
- Explain the rationale for very-low-fat, high-carbohydrate (VLFHC) diets.
- Name the major cholesterol-lowering drugs, and list criteria for drug therapy.
- Discuss the role of exercise in promoting health, fitness and weight loss.
- Design exercise programs for individuals with major cardiovascular disease risk factors.
- Discuss the significance of high serum cholesterol in children, and explain how risk assessment, screening and counseling can be integrated into a treatment and prevention plan.
Course content may take a take a few minutes to display fully.
This course is intended for an interprofessional audience, including dietitians, health educators, and fitness professionals.
Dietitians: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com
. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at cedirect.continuingeducation.com
and search for this topic title.
ContinuingEducation.com is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course. Suggested CDR Learning Codes: 2070, 2090, 3070, 4000, 4040, 4060, 5160, 5260
ContinuingEducation.com is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.