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Dietary Guidance to Improve Cardiovascular Health/Impediments and Solutions to Poor Dietary Adherence

This webinar reviews the major components of the AHA 2021 Dietary Guidance to Improve Cardiovascular Health Statement. It addresses factors in the food environment and within clinical settings where there are opportunities to make changes to promote better diet quality.

Member Price $24.00

Nonmember Price $54.00

DPG/MIG Price $0.00


This product is free for CV-Well members.

This webinar was presented live on September 14, 2022.

Reviewed will be the major components of the American Heart Association 2021 Dietary Guidance to Improve Cardiovascular Health Statement. Highlighted will be features of a heart-healthy dietary pattern, synergy with other chronic disease risk reduction recommendations, importance of adhering to a heart-healthy dietary throughout the lifespan, value of food and nutrition education in schools, consistency with sustainability and low carbon footprint, recommendation to include brief diet screen during preventive medicine appointments, identification of goals for improvement and assessment at re-assessment at subsequent appointments, and need for consideration to factors associated with structural racism and neighborhood segregation of underrepresented races and ethnicities. The event will also address factors in the food environment and within clinical settings where there are opportunities to make changes to promote better diet quality.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 8.1.1, 8.1.3, 8.3.1, 8.3.4, 8.3.6, 12.1.1, 12.1.4

Learning Objectives

  1. Attendees will know the 10 features of the 2021 American Heart Association Dietary Guidance to Improve Cardiovascular Health statement
  2. Attendees will become aware of Rapid Diet Assessment Screening Tools for routine patient monitoring and counseling
  3. Attendees will understand the importance of stressing dietary patterns rather than individual foods or nutrients when counseling patients about heart-health. 
  4. Attendees will understand the broader environmental factors that shape diet quality and identify intervention opportunities at multiple levels of the food environment necessary to improve population-level diet quality.


Alice H Lichtenstein, D.Sc.

Dr. Lichtenstein is the Stanley N. Gershoff Professor of Nutrition Science and Policy at the Friedman School, and Director of the Cardiovascular Nutrition Laboratory and Senior Scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging, at Tufts University. She received a BS from Cornell University, MS from Pennsylvania State University, MS and D.Sc. from Harvard University, completed post-doctoral training at the Cardiovascular Institute at Boston University School of Medicine, and received an honorary doctoral degree from the University of Eastern in Finland. Dr. Lichtenstein’s career research has focuses on assessing the interplay between diet and cardiometabolic risk factors. Past and current work includes addressing issues related to trans fatty acids, soy protein and isoflavones, sterol/stanol esters, novel vegetable oils differing in fatty acid profile and glycemic index, primarily in postmenopausal females and older males. Additional work is focused on population-based studies to assess the relationship between nutrient biomarkers and cardiovascular disease risk, and application of systematic review methodology to the field of nutrition. She has served on committees for the American Heart Association, National Academies of Sciences, Food and Drug Administration, and US Departments of Agriculture and Health and Human Services. She currently serves as an Associate Editor of the Journal of Lipid Research, and Executive Editor of the Tufts Health and Nutrition Letter.

Maya Vadiveloo, PhD, RD, FAHA

Maya Vadiveloo, PhD RD FAHA is an Associate Professor of Nutrition in the Department of Nutrition and Food Sciences at the University of Rhode Island.  She is a registered dietitian, epidemiologist, and behavioral scientist whose research focuses on using behavioral theory to favorably influence food choices, dietary quality, weight control, and eventually cardiovascular health.  She is interested in using insights from big data to develop strategies that make it easier for consumers to choose healthy foods that are tasty and filling with the ultimate goal of helping individuals and populations develop lifelong dietary patterns that they enjoy and that promote healthy body weights. She also directs the PhD program in Health Sciences at URI and is the Vice Chair of the Nutrition Committee for the Council on Lifecycle and Cardiometabolic Health for the American Heart Association.

Release Date: September 14, 2022


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