1. Chapter 10 _LTF_011 Cardiovascular Disease Reducing your Risk

2. Learning Objectives Define cardiovascular disease & coronary heart disease. Explain the importance of a healthy lifestyle in preventing cardiovascular disease. Become familiar with the major risk factors that lead in the development of CHD and stroke Assess your own risks.

3. © Cengage PublishingLPFW 3 Prevalence of Cardiovascular Disease More than 35% of all deaths in the U.S. –Most prevalent degenerative condition More than 1/3 rd of adults have some form of disease of the heart and blood vessels

4. Cardiovascular System Consist of the heart and blood vessels that transport nutrients, oxygen, hormones, metabolic wastes, and enzymes throughout the body.

5. Types of Cardiovascular Disease

6. Atherosclerosis (fatty plaque buildup in the arteries)

7. Coronary Heart Disease (CHD) The greatest killer 40% will die myocardial infarction (MI), or heart attack

8. Chest Pain (Angina Pectoris) A symptom, not a disease

9. Irregular Heart Beat (arrhythmia)

10. Know the Warning Signs of a Heart Attack

11. Stroke A stroke (also called a cerebrovascular accident) occurs when the blood supply to the brain is interrupted.

12. What is an Aneurysm? A weakened blood vessel that may bulge under pressure, and, in severe cases, burst.

13. © Cengage PublishingLPFW 13 Stroke

14. WHAT ARE YOUR RISK FACTORS? Students -

15. Primary Risk Factors you can Control

16. Secondary Risk Factors you can Control

17. Cholesterol

18. What does HDL mean?

19. What does LDL mean?

20. The goal is to manage the ratio of good cholesterol HDL to your total cholesterol

21. © Cengage PublishingLPFW 21 Trans Fats Should be avoided –“Partially hydrogenated”

22. © Cengage PublishingLPFW 22 Elevated Triglycerides

23. © Cengage PublishingLPFW 23 Elevated Triglycerides Triglycerides

24. © Cengage PublishingLPFW 24 Cigarette Smoking Single largest preventable cause of illness and premature death in U.S.

25. © Cengage PublishingLPFW 25 Hypertension

26. Blood Pressure is expressed as a ratio  SYSTOLIC  DIASTOLIC

27. What is considered a normal Blood Pressure? 120/80115/75

28. © Cengage PublishingLPFW 28 Hypertension

29. Sodium Shocker BREAKFASTLUNCHDINNER 2 pieces whole-wheat toast w/jam 307 mg 2 slices of bacon 370mg 2 large eggs 358mg Turkey Sandwich 2 slices deli turkey 508 mg 1 slice of provolone cheese 249 mg 2Slices of w.w. 292 mg 1 tsp light mayo 78 mg 1 tsp mustard 57 mg 1 cup minestrone 698 mg Salad 2 tbsp low-fat ranch dressing 330 mg Spaghetti & meatballs 1 cup spaghetti 325 mg ½ cup marinara sauce 527 mg 4 meatballs, made w/seasoned bread crumbs 743 mg Subtotal: 1,035 mgSubtotal: 1,882 mgSubtotal: 1,925 mg GRAND TOTAL 4,842 mg

30. © Cengage PublishingLPFW 30 Diabetes

31. What Risk Factors you cannot Control? There are 4!

32. Techniques to Diagnosing Heart Disease +

33. Assignment Assess one of your parents – Assess one of your parents

34. Don’t forget your assignment on page 321 You will be assessing one of your parents (preferable over the age of 40) Open your books and let’s review it.