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 course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).