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Preventable Chronic Disease

Preventable Chronic Disease

Hello Riley

Thank you for your response. The post was very insightful; your choice of preventable chronic disease is cardiovascular disease, and the causes you mentioned include genetics, poor nutrition, and insufficient exercise. It affects a significant population, thus necessitating its inclusion in reducing and preventing chronic diseases. The objective of Healthy People 2020 encompasses improving health outcomes for the affected patients, treatment, and prevention of risk factors causing related causes of cardiovascular disease (Chatterji et al., 2017). Nurse practitioners educate patients about heart diseases, their causes, risk factors, and prevention techniques.

Therefore, as a practitioner, you argue that creating awareness about heart diseases is essential to reduce and prevent occurrences and improve patient health outcomes. The evidence-based research is also impressive where, in practice, patients can be educated about plans for maintaining healthy body weight, appropriate blood pressure, and optimum levels of glucose cholesterol. The education should also include dietary control measures. It acts as a resource for the patients to infer risk factors and recommendations for preventing them. Reducing sodium intake and eating fruits and vegetables are examples you explain for maintaining optimum health conditions.


Great response!! Your perspective about the goals outlined within Healthy People 2020 is very insightful. The choice of a preventable chronic condition is chronic kidney disease (CKD), which can be prevented through proper nutrition to promote health and reduce risks for its occurrence. A study involving 38 objectives was tracked for reporting purposes. Evaluation of objectives from 2012 to 2014 indicated that significant efforts continued to promote health and reduce chronic disease risk.

You chose to write about nutritional guidelines concerning chronic kidney disease (CKD) because, other than being among the preventable chronic diseases through proper nutrition, it continues to affect a significant population. CKD is correlated with heart disease and diabetes, and the preventable risk factors through proper nutrition are hypertension or high blood pressure (Timofte et al., 2020). Lack of proper nutrition and physical activity causes blood pressure to rise. Educating patients about diet to reduce risk factors causing hypertension is essential for a practitioner. Some suggested measures for preventing CDK include avoiding foods high in sodium, potassium, and phosphorous.


Chatterji, P., Joo, H., & Lahiri, K. (2012). Racial/ethnic-and education-related disparities in the control of risk factors for cardiovascular disease among individuals with diabetes. Diabetes Care, 35(2), 305-312.

Timofte, D., Dragos, D., Balcangiu-Stroescu, A. M. A. E., Tănăsescu, M. D., Bălan, D. G., Răducu, L., … & Ionescu, D. (2020). RISK FACTORS FOR STROKE IN PATIENTS WITH CHRONIC KIDNEY DISEASE. Internal Medicine/Medicina Interna, 17(1).


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Preventable Chronic Disease

Preventable Chronic Disease

Healthy People 2020 aims to prevent and reduce chronic diseases like cardiovascular diseases. Cardiovascular disease is a high priority for Healthy People 2020. It aims to improve cardiovascular health and quality of life by preventing and treating any risk factors for stroke or myocardial infarction (Edelman & Kudzma, 2017). Contributions to heart disease are poor diet/nutrition, low or no exercise, and genetics (Huang et al., 2020). As a provider, education is crucial to patients to understand heart health and how to prevent heart disease. CVD is the leading cause of death in the United States, and the most significant risk factor is suboptimal diet quality (Li et al., 2019). Maintaining a healthy body weight and optimal cholesterol levels, excellent blood pressure, and glucose are the critical factors for reducing chronic disease (Edelman & Kudzma, 2017).

Providers should be educating their patients about the risks but also how to prevent these risks from happening. Giving patients resources and recommendations on certain foods to stay away from and reducing their diet and types of exercises to promote good heart health is essential to give to patients. Many patients are unsure what foods are good or bad for them or what exercises they can do to benefit them in the long run. Examples are as follows: reducing sodium intake to less than 1500 mg per day, consuming 4.5 cups of fruits and vegetables per day, fiber-rich foods, less than 450kcals of sugar drinks weekly, and consuming 3.5 oz per week (Edelman & Kudzma, 2017). Reducing or eliminating fast food or eating out in general, as well as decreasing or eliminating fried foods. These small changes can positively affect a patient’s health and prolong their life. A provider is responsible for educating and keeping patients on track to a healthier lifestyle to promote a better quality of life.
The goal outlined within the Healthy People 2020 (HP2020) program about nutrition and its role in reducing chronic diseases is worded explicitly as “Promote health and reduce chronic disease risk through the consumption of healthful diets and achievement and maintenance of healthy body weights” (Healthy People 2020 Midcourse Review, 2015). Under this main topic area, 38 objectives were tracked for reporting purposes. A review of midcourse data –achievement of objectives evaluated during 2012-2014 – indicated that significant effort continued to be desired. The HP2020 Nutritional and Weight Status (NWS) goal objectives were designed keeping in mind chronic diseases such as diabetes, hypertension, heart failure, cancer, and kidney disease. I am writing about nutritional guidelines concerning chronic kidney disease (CKD) for this discussion post.

Incidence of CKD is highly correlated with heart disease and diabetes. One of the major preventable causes of CKD is hypertension or high blood pressure. This is the pressure that blood exerts against the artery wall as it flows from the heart to various parts of the body. Lack of suitable nutrition and insufficient physical activity result in arteries losing their suppleness or narrowing due to plaque deposits, causing the blood pressure to rise. Patient education around making proper food choices for hypertension prevention should include fresh fruit, vegetables, whole grains, and low-fat dairy within daily meals.

Additionally, patient education must be provided on identifying foods low in salt, low cholesterol, low trans fats, and low sugar. Complications of CKD can be prevented or delayed by avoiding foods high in sodium, potassium, and phosphorus (NIDDK, n.d.). Hence, guidance on selecting the right food ingredients will be helpful. CKD patients should also be advised about managing protein content in their meals since excess protein can overload kidneys due to the need to filter out metabolized protein byproducts (NIDDK, n.d.). Finally, existing CKD patients should be cautioned about limiting fluid intake due to the likelihood of kidneys being unable to handle excess filtering load.
Healthy People 2020 identifies objectives related to nutrition and its role in promoting health and reducing chronic disease risk. Choose one preventable chronic condition from the list. As a nurse practitioner, how will you educate your patient about nutrition to help prevent your chosen chronic condition? Support your answer with evidence-based research.
Citations: At least one high-level scholarly reference in APA from within the last five years
Length: A minimum of 150 words per post, not including references

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