Instructs special education students in a classroom setting. Prepares lesson plans and instructional materials designed to meet needs of individual students. Evaluates and monitors student's performance and may implement therapeutic programs for students.Requires a bachelor's degree, 2-4 years of experience in the field or in a related area and requires certification.Familiar with a variety of concepts, practices, and procedures within a particular field. Relies on experience and judgment to plan and accomplish goals.nstructs special education students in a classroom setting. Prepares lesson plans and instructional materials designed to meet needs of individual students. Evaluates and monitors student's performance and may implement therapeutic programs for students.
Thyroid problems, especially hypothyroidism can alter blood fats such as cholesterol and triglycerides. The published evidence is quite clear in documenting that the actual total cholesterol level itself is not the most important risk factor of cardiovascular disease.hyroid problems, especially hypothyroidism can alter blood fats such as cholesterol and triglycerides. The published evidence is quite clear in documenting that the actual total cholesterol level itself is not the most important risk factor of cardiovascular disease.
Limit Cholesterol and Saturated Fats. Circulating in the bloodstream, triglycerides are a type of stored fat comprised of fat and sugar molecules bound together. The University of Massachusetts Medical School notes that triglycerides are closely connected with âgoodâ blood cholesterol, or HDL.Any food that lowers HDL tends to raise triglycerides.Foods high in cholesterol and saturated fat elevate triglyceride levels, so limit your intake of fatty red meat, poultry skin, butter, lard, high-fat dairy products and shellfish.efined carbohydrates raise blood sugar, stimulating insulin production, which in turn raises triglycerides. Bauer goes on to note that if you have been diagnosed with high triglyceride levels, limit your intake of grain foods to one or two servings per meal.