$15.00

i 1.25 Hours

Course Overview

One important aspect of the management of cardiovascular disease risk factors involves nutrition and meal planning. The nutritional plan of care must incorporate specific recommendations relating to the specific risk factors an individual may have. This course will review the risk factors for CVD, the overall nutritional management for persons at risk for CVD, and specific nutritional considerations for each individual risk factor.

About the Course Author

Ms. Ackerman earned a Bachelor of Science in dietetics with a minor in science and food service administration from Central Michigan University. She completed a Master of Science in Clinical Nutrition at Rush University in 1993. She has 25 years of experience as a clinical dietitian and diabetes educator working in a variety of setting including large in-patient, teaching hospitals; community hospitals; county health departments and outreach networks. She currently serves as the coordinator of a disease management program and medical nutrition services for a community hospital and is also an experienced lecturer, presenting educational programs in a variety of settings. Her professional associations include the American Association of Diabetes Educators, and the Academy of Nutrition and Dietetics. Paula Ackerman, MS, RD, CDE has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

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Accreditation Information

Certificates provided by accrediting body (10 Match)

  • American Nurses Credentialing Center

    1.25HOURS

    In support of improving patient care, Relias LLC is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.


  • California Board of Registered Nursing

    1.25HOURS

    Provider approved by the California Board of Registered Nursing, CEP# 13791 Nurses will receive 1.25 contact hours for participating in this course.
  • District of Columbia Board of Nursing

    1.20HOURS

    District of Columbia Board of Nursing Approved Continuing Education program (CEBroker Provider #50-290). Nurses will receive 1.2 contact hours for participating in this course.
  • Florida Board of Nursing

    1.00HOURS

    Florida Board of Nursing (CEBroker Provider #50-290). Nurses will receive 1.0 contact hours for participating in this course.
  • Commission on Dietetic Registration

    1.00HOURS

    As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.

  • Kansas Department of Aging and Disability Services (Dietary)

    1.25HOURS

    Approved for 1.25 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 1.25 contact hours.
  • Florida Council of Dietetics and Nutrition

    1.20HOURS

    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 1.2 contact hours.
  • Georgia Board of Nursing

    1.25HOURS

    Georgia Board of Nursing (CEBroker Provider #50-290). Nurses will receive 1.25 contact hours for participating in this course.
  • South Carolina Board of Nursing

    1.25HOURS

    This program was approved by the South Carolina Board of Nursing Approved Continuing Education Program (CEBroker Provider #50-290).
    Nurses will receive 1.25 contact hours for participating in this course.
  • West Virginia Board of Registered Nursing

    1.25HOURS

    West Virginia Board of Registered Nursing (CEBroker Provider #50-290).
    Nurses will receive 1.25 contact hours for participating in this course.


Course Details
  • Course Code:

    REL-PAC-0-CR258B
  • Hours:

    1.25
  • Type:

    Online Course
  • Release Date:

    2018-09-01
  • Expiration Date:

    2021-08-31
  • Learning Objectives:

    Describe the risk for developing cardiovascular disease (CVD) in the presence of factors, such as metabolic syndrome, hypertension, dyslipidemia, and diabetes.; Explain overall nutritional management for an individual at risk for CVD to lower their risk.; Identify at least 2 nutritional interventions for metabolic syndrome, hypertension, dyslipidemia, and diabetes.
  • Outline:

    Section 1: Introduction
    Cardiovascular Disease (CVD)
    Risk Factors for CVD
    Metabolic Syndrome
    Metabolic Syndrome Diagnosis
    Treating Metabolic Syndrome
    Mediterranean Eating
    Knowledge Check
    Section 3: Nutritional Treatment of Hypertension
    2017 BP Categories
    BP Goals
    Nutrition Interventions: High BP (JNC 7)
    Nutrition Interventions: Hight BP (ACC/AHA)
    Weight Loss Goals
    Weight Loss Tips
    Dietary Approaches to Stop Hypertension (DASH) Eating Plan
    DASH Eating Plan Goals
    DASH Sodium
    Sodium Recommendations
    Cutting Sodium
    Salt Free Seasonings
    Cutting Sodium: Label Reading
    Potassium Recommendations (Blood Pressure)
    Sodium and Potassium
    Magnesium and Calcium
    Magnesium and Calcium Food Sources
    Alcohol Intake
    Alcohol Research
    Knowledge Check
    Section 4: Nutritional Treatment of Dyslipidemia
    2013 Cholesterol Guidelines
    Academy of Nutrition and Dietetics (AND) Position Paper
    Lowdown on Fats
    Lowdown on Cholesterol
    Omega 3 Fatty Acids
    Omega 3 Fatty Acids: Best Fish Sourrces
    Omega 3 Fatty Acids: Best Non-Fish Souces
    Omega 3 Supplements
    Omega 6 Fatty Acids
    Eating for Heart Health
    Increasing Fiber
    Fiber Types
    Fiber and Label Reading
    Getting the Recommended Fiber
    Whole Grains
    Phytosterols
    Food Sources of B Vitamins
    Eating for Heart Health
    Tips to Reduce Total and LDL Cholesterol
    Label Reading Terminology: Fats and Cholesterol
    Tips to Increase HDL Cholesterol
    Tips to Lower Triglycerides
    Knowledge Check
    Section 5: Nutritional treatment of Diabetes
    Blood Glucose Goals
    Tips for Lowering Blood Glucose
    Carbohydrate (Carb) Types
    Label Reading: Carbohydrate
    Determining Carbs per Meal
    Factors that Influence Glycemic Response to Foods
    Knowledge Check
    Heart Healthy Eating Summary
    References

  • Target Audience:

    The target audience for this course is: Level I level Dietitians; Nurses; in the following settings: Post-Acute Care.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.