Cardiovascular Nutrition & Fitness - CHES67

Cardiovascular Nutrition & Fitness

by Ellen Coleman, MA, MPH, RD, CSSD
CHES67
(4.4 / 114 ratings )

This course is credentialed for:
Health Education (10.00 CECH)

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Summary:

Significant updates in every chapter make this course on detecting, diagnosing and preventing cardiovascular disease even more essential to nutrition professionals. Ellen Coleman neatly summarizes the voluminous research on cardiovascular disease risk reduction through diet and exercise, and provides concrete, realistic recommendations for all fitness levels. Includes latest guidelines and new research on women's and children's heart health. Numerous appendices suitable for duplication as client handouts are provided. Includes: etiology of atherosclerosis and hypertension; dietary risk factors: fat, fiber, sodium; cholesterol-lowering drugs; diet and exercise programs for risk reduction; cholesterol in children.

Objectives:

Upon successful completion of this course the student will be able to:

  1. Explain the initiation, progression and consequences of atherosclerosis.
  2. Identify and define the different types of cholesterol, and explain the role of low-density lipoprotein in cardiovascular disease.
  3. Define exogenous, endogenous and reverse cholesterol transport.
  4. 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.
  5. Define saturated, monounsaturated and polyunsaturated fatty acids, and explain their significance to the development of atherosclerosis.
  6. Explain the difference between omega-3 and omega-6 fatty acids, and discuss their effect on serum cholesterol and atherosclerosis.
  7. Discuss the relationship between calories and fat intake in the American diet.
  8. Define the Cholesterol/Saturated Fat Index (CSI); explain its significance.
  9. Identify the two kinds of dietary fiber, explain the effects of them on serum cholesterol, and cite food sources for both.
  10. Explain how insulin resistance affects cardiovascular disease risk.
  11. Explain the effects of dietary protein, alcohol and coffee on serum cholesterol and cardiovascular disease risk.
  12. Discuss dietary aspects of hypertension and its significance for heart disease risk.
  13. Discuss the major studies of diet and CVD risk, and explain the consensus recommendations for dietary change.
  14. Define Step One and Step Two diets; design meal plans incorporating these principles.
  15. Explain the rationale for very-low-fat, high-carbohydrate (VLFHC) diets.
  16. Name the major cholesterol-lowering drugs, and list criteria for drug therapy.
  17. Discuss the role of exercise in promoting health, fitness and weight loss.
  18. Design exercise programs for individuals with major cardiovascular disease risk factors.
  19. 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.
 
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Accreditation Information
 
This course is intended for an interprofessional audience, including dietitians, health educators, and fitness professionals.
 
Health educators: 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.
 
Sponsored by OnCourse Learning, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 10.0 total Category I continuing education contact hours.
 
Provider ID: CA0084 (98709) for 01/01/2012 to 12/31/2015, 114941 for 01/01/2016 to 12/31/2019.

Course Originally Released on: 10/1/2010
Date of Most Recent Review: 9/27/2012
Course Termination/Update Date: 7/31/2017

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. OnCourse Learning guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

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Jill R - Ho Ho Kus, NJ  ·  Aug 17, 2016
Some test questions were unclear.
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Natalya H - Alexandria, VA  ·  Aug 04, 2016
The information provided was thorough and incredibly useful. However, the exam questions were confusing and some of the questions did not have answers that seemed to accurately reflect the content in the material provided.
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Christina L - Austin, TX  ·  Jul 04, 2016
Great information. Thank you
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Margaret D - Portland, OR  ·  Feb 18, 2016
written well. easy to understand
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Jeffrey S - Los Angeles, CA  ·  Dec 29, 2015
This course was overall very helpful. I learned some interesting things that i didn't learn in my nutrition course in school.
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+ online BOOK
Price: $147.00
CE-PRO Price: $73.50
Free Shipping
ONLINE
Price: $129.00
CE-PRO Price: $64.50