COVID-19: CV Risk Factors and Racial Differences in Mortality: What Is the Role of Prevention? How Can Plant-Based Nutrition Lower the Risk Factors?
last update on: 02/23/2022
Kim A. Williams, Sr, MD, MACC, FAHA, MASNC, FESC
This talk will explore the cardiovascular risk factors and racial differences in mortality associated with COVID-19.
The Learning Process:
Participants are expected to watch the video, reflect on its content, and complete the CME self-assessment and CME evaluation. Only upon completing this process will a participant's continuing education certificate be generated. The estimated time a learner will need to complete this self-study activity is 1 hour.
This activity is approved for continuing education for physicians, nurses, dietitians and health and wellness coaches.
The George Washington University School of Medicine and Health Sciences designates this enduring activity for a maximum of 1.0 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
1. Explain the relationship between nutrients and death from heart disease.
2. Examine the effect of diet on risk factors for heart attack, stroke, hypertension, diabetes, obesity and death.
3. Relate the changes in coronary plaque occurring with plant-based diet.
4. Summarize the long-term effects of a plant-based diet.
5. Discuss the risk factors for poor outcomes with COVID-19: obesity, diabetes mellitus, hypertension and cardiovascular disease, resulting in poorer outcomes in African Americans.
Requirements for successful completion: Participants will be awarded contact hours commensurate with participation after completion of the post-test with a score of 70% or higher.
Recorded live at the 2020 International Conference on Nutrition in Medicine.