A study has identified that a number of nutrition-related conditions such as obesity, diabetes mellitus, and hypertension have a detrimental effect on the cardiovascular state of African Americans. Mismanage nutrition is likely to enhance the presence of these conditions, which in turn will increase the risk factors of cardiovascular issues. Hypertension is particularly common among African Americans, and while effective pharmacotherapies exist to combat the risks, statistics show that they are less effective among African American populations and result in higher mortality (Carnethon, 2017). While the causes of such an occurrence are varied, dietary and nutrition-based difficulties are one of the factors that can increase the risk of cardiovascular diseases among African Americans.
The goals of the lesson will include understanding the origins of the three main risk factors, obesity, diabetes mellitus, and hypertension. Hypertension progresses slowly and requires intervention from a young age. Cases of undiagnosed diabetes mellitus are high among African Americans and have been increasing in recent years. Throughout the age spectrum, African Americans are also more likely to have higher rates of obesity. The material will be presented through studies and statistical evidence that relates to dietary functions with complications caused by risk factor conditions. Additionally, it will be essential to provide material that proposes better nutritional and dietary instructions, especially for patients with conditions that work as risk factors for the heart.
Some questions students may ask to include the following: Why are African Americans less likely to be diagnosed with diabetes mellitus? Do certain social or cultural factors reflect in the statistics of obesity among African Americans? What materials are currently available to patients with the three risk factors conditions in African American communities? A few difficulties that will likely be met during the lesson can include disagreements about appropriate solutions to the risk factors conditions and the extent to which nutrition is the cause of risk factor conditions. The learning experience of the students can be assessed through their ability to relate the ways in which nutrition affects cardiovascular diseases and which kind of dietary interventions are appropriate.
References
Carnethon, M. R. et al. (2017). Cardiovascular health in African Americans: A scientific statement from the American Heart Association.Circulation, 136(21), 393-423.