Evidence-Based Dietary Recommendations to Reduce Cardiovascular Disease Risk
Evidence-Based Dietary Recommendations to Reduce Cardiovascular Disease Risk
Your Price $24.00 - $54.00
| Membership Type | Pricing |
|---|---|
| Member | $24.00 |
| Non-Member | $54.00 |
Discover evidence-based dietary recommendations for heart health that effectively lower major risk factors for cardiovascular disease. Although these dietary interventions can target multiple mechanisms for reducing CVD risk factors, implementing them can be challenging for both patients and RDNs. During this webinar, you will learn about these recommendations with a focus on managing elevated LDL-cholesterol and blood pressure, and gain strategies for implementing them to help patients achieve heart-healthy diets. With this knowledge, you can improve patient education and outcomes related to heart health.
Planned in coordination with the CV-Well DPG
CPE Level: 2
CPEU: 1.00
Learning Objectives
- Summarize the effects of dietary interventions (nutrients, foods, and dietary patterns) on lipids/lipoproteins and blood pressure.
- Describe the different mechanisms by which our recommended dietary interventions affect lipids/lipoproteins and blood pressure.
- Identify the barriers for implementing dietary changes and utilize strategies to help your patients/clients navigate them.
Performance Indicators
- 8.1.5 Demonstrates knowledge of nutrient requirements throughout the lifespan, and their role in health promotion and disease prevention.
- 8.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
- 9.4.5 Implements individualized teaching plans in order to promote, maintain and enhance nutritional health and learning.
Penny M. Kris-Etherton, PhD RD FAHA FNLA FASN CLS
Speaker
Dr. Penny Kris-Etherton is Evan Pugh University Professor of Nutritional Sciences in the Department of Nutritional Sciences at The Pennsylvania State University where she has served on the faculty since 1979. Her clinical nutrition research focuses on understanding the effect of diet on CVD risk factors.
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