part, Section I: Diet and Heart Disease Prevention -- chapter 1 The Role of the Dietitian in Reducing Cardiovascular Risk: An Evidence-Based Approach -- chapter 2 Seafood and Myocardial Infarction in China -- chapter 3 Low Occurrence of CHD in Sub-Saharan African Populations -- chapter 4 Dietary Prevention of CHD: Insights into the Mediterranean Diet -- chapter 5 Effects of Nutritional Education on Cardiovascular Risk Factors -- part, Section II: Effects of Nutritional Education on Cardiovascular Risk Factors -- chapter 6 Micronutrients and Cardiovascular Disease -- chapter 7 Leptin and Blood Pressure -- chapter 8 Retinol, Beta-Carotene, and Alpha-Tocopherol in Heart Disease -- chapter 9 Folate, Homocysteine, and Heart Disease -- part, Section III: Foods and Macronutritients in Heart Disease -- chapter 10 Flavonoids Extracted and in Foods: Role in Hypertension Prevention and Treatment -- chapter 11 High-Carbohydrate Diets and Lipid Metabolism -- chapter 12 Vasculoprotective Effects of Olive Oil: Epidemiological Background and Direct Vascular Antiatherogenic Properties -- chapter 13 Cardiovascular Effects of Dietary Soy -- chapter 14 Malnutrition and the Heart: A Pediatric Perspective -- chapter 15 Plant Sterols and Stanols, Lipoprotein Metabolism, and Cardiovascular Disease -- chapter 16 Non-Nutrient Food Factors and Cardiovascular Diseases -- part, Section IV: Age and Heart Disease -- chapter 17 Age-Related Cardiac Dysfunction -- chapter 18 Inducible Nitric Oxide Synthase (iNOS) and Heart Failure.