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Nutrition 130 : Cardiovascular Disease Risk Assessment and Management: A Functional and Nutritional Perspective

Credit Hours(s)2.0

InstructorsDavid Brady, DC, ND, CCN, DACBN

Price$40.00 USD

Format(s)AudioVisual Course

Educational Objectives

Adequately frame the problem and basic epidemiology of cardiovascular disorders (CVD)
Present evidence of the relationship between obesity, insulin resistance, inflammation, stress and CVD
Summarize the standard medical and laboratory evaluation techniques and why they may only screen for approximately 50% of people at significant risk for CVD
Appraise the latest laboratory evaluations, including Lp (a), Apo A1, Apo B, hs-CRP, homocysteine, fibrinogen, AA/EPA, LDL-subclass and others to determine CVD risk
Critique the current dietary, lifestyle, nutritional supplement, nutraceutical, and herbal strategies as therapeutic management options to reduce CVD risk and for the treatment of those who already have cardiovascular issues, including: high cholesterol and dyslipidemia, genetic susceptibilities, chronic inflammation, coagulation abnormalities, and insulin resistance-related risk factors

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