| 1.
|
Describe the role of diet in relationship to other risk factors
involved in cardiovascular disease. (I)
|
| 2.
|
Describe dietary principles involved in prevention and/or treatment of
cardiovascular disease. (II)
|
| 3.
|
List major food sources of dietary components associated with both the
etiology and the prevention of cardiovascular disease. (III)
|
| 4.
|
Use food group plans for planning intake of heart-healthy meals and
snacks. (IV)
|
| 5.
|
Estimate energy requirements for healthy weight maintenance. (V)
|
| 6.
|
Describe caloric adjustments for safe body fat reduction. (V)
|
| 7.
|
Calculate healthy intake of total daily grams dietary fat. (VI)
|
| 8.
|
Evaluate personal dietary intake and, as needed, list appropriate
adjustments. (VII)
|
| 9.
|
Evaluate content of packaged foods through the use of food labels.
(VIII)
|
| 10.
|
Describe special dietary needs for conditions such as pregnancy or
diabetes. (IX)
|
| 11.
|
Identify specific dietary and lifestyle components associated with
abnormal blood lipids. (X)
|
| 12.
|
Locate additional sources of information related to cardiovascular
health. (XI)
|
|