Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download Chapter 21 – Nutrition and Disorders of the Heart and Blood Vessels
Document related concepts
Transcript
Chapter 21 – Nutrition and Disorders of the Heart and Blood Vessels I. Atherosclerosis II. Consequences of Atherosclerosis A. Causes of Atherosclerosis 1. Inflammation and Infection 2. Hypertension 3. Smoking 4. Elevated LDL and VLDL 5. Diabetes Mellitus 6. Aging III. Coronary Heart Disease (CHD) A. Evaluating Risk for Coronary Heart Disease 1. CHD Risk Assessment a. How to Assess a Person’s Risk of Heart Disease 2. Blood Cholesterol Levels and CHD Risk B. Therapeutic Lifestyle Changes for Lowering CHD Risk 1. Saturated Fat 2. Total Fat 3. Dietary Cholesterol 4. Trans Fats 5. Soluble Fibers 6. Plant Sterols and Stanols 7. Soy 8. Sodium and Potassium Intakes 9. Fish and Omega-3 Fatty Acids 10. Alcohol 11. Regular Physical Activity 12. Smoking Cessation 13. Weight Reduction 14. Successful Adherence to Lifestyle Changes 15. How to Implement a Heart-Healthy Diet C. Lifestyle Changes for Hypertriglyceridemia 1. Mild Hypertriglyceridemia 2. Severe Hypertriglyceridemia D. Vitamin Supplementation and CHD Risk 1. B Vitamin Supplements and Homocysteine 2. Antioxidant Vitamin Supplements E. Drug Therapies for CHD Prevention F. Treatment for Heart Attack IV. Hypertension A. Factors that Influence Blood Pressure B. Contributing Factors for Hypertension C. Treatment of Hypertension 1. Dietary Approaches for Reducing Blood Pressure a. How to Reduce Sodium Intake 2. Weight Reduction 3. Drug Therapies for Reducing Blood Pressure V. Congestive Heart Failure A. Consequences of Congestive Heart Failure B. Medical Management of Congestive Heart Failure 1. Medical Nutrition Therapy 2. Other Dietary Recommendations VI. Stroke A. Stroke Prevention B. Stroke Management VII. Nutrition in Practice – Helping People with Feeding Disabilities A. In what ways can disabilities impair a person’s ability to eat? B. How may disease symptoms or medications alter food intake? C. Can disabilities alter a person’s energy needs? D. Which health professionals typically work with people who have feeding problems? E. Can special equipment be used to help people with certain feeding difficulties? F. In what ways can feeding difficulties affect family life?
