Hypertension and Vascular Function: A Role for Functional Foods and Bioactive Components in Medical Nutrition Therapy
Monday, Oct 5, 2015
Medical Nutrition Therapy
Emerging evidence suggests that certain foods and their bioactive components can reduce blood pressure in individuals with high blood pressure through improvements in vascular function. This
session will provide an overview of the role of vascular function in hypertension. Additionally, research findings supporting the use of functional foods and their bioactive components in the
prevention and treatment of hypertension will be presented with implications for medical nutrition therapy.
Describe the role of vascular function in hypertension and overall cardiovascular health.
Discuss evidence supporting the role of functional foods and their bioactive components in improving blood pressure and overall vascular function.
Provide evidence-based recommendations for clients and/or patients regarding the use of functional foods and their bioactive components in preventing and managing hypertension and maintaining
overall vascular health.
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