1. Presentation

2. Sickle Cell and Nutrition
Fumnanya Nwosa
Health Promotion Intern

3. Sickle cell is an inherited blood disorder,
characterized primarily by chronic anemia and
periodic episodes of pain known as Crisis.
These Crises are unpredictable and can affect
any area of the body (chest, abdomen, & bones
are frequently affected location.)
Sickle cell is an inherited blood disorder,
characterized primarily by chronic anemia and
periodic episodes of pain known as Crisis.
These Crises are unpredictable and can affect any
area of the body especially the chest, abdomen,
joints & bones.

4. Anybody
Ethnic Groups:
Africans / African Americans
Southeastern Europeans
Middle Eastern
Indians
Kevan Mellendick RD

5. In America, about 1 Thousand
people are being affected by
sickle cell disease
More than 2 Million people have
the sickle cell trait

6. Sickle Cell Trait is not a disease.
It simply means that a person has
inherited the sickle cell gene from
either of the parents.
People with Sickle Cell Trait live a
normal life.

7. Reduced blood flow
Shortage of oxygen flow
Pains on various part of the body, also
known as sickle cell crisis
Increased risk for infections
Can cause strain /damage to the organs
Fatigue/weakness

8. Pain episode
Happens when
sickle-shaped
red blood cells
block the vessels
Blood and
oxygen cannot
get to the
tissues
This causes
Sickle cell Crisis

9. Dehydration
Infection – cold or flu
Low oxygen level resulting from difficult
exercise, flying or high altitude
Sudden change of condition - from warm to
cold
Strong emotions – anger or depression
Medical procedures – surgery or having a
baby
What can Trigger a Sickle Cell Crisis?

10. Have respiratory constrains, and
increase calorie and protein needs
About 1/3 of them experience
impaired growth
Especially, in low
extreme hemoglobin

11. Iron overload
Inadequate protein intake
Excessive carbohydrate intake
Inadequate growth in childhood &
adolescence
Vitamin and Mineral deficiencies
Weight gain in adulthood
Nutritional Concerns with Sickle Cell

12. More Plant food sources - colorful fruits and vegetables
High Proteins foods – lean meat, fish, and eggs
Whole grains CHO – brown rice, wheat bread, and
oatmeal
Less added fat and sugar – avoid sweet drinks
Plenty of water – 8 , 4 oz glasses per day or more when
sweating
Supplements – Multivitamins, fish oil, folic acid, vitamin
D

13. Kevan Mellendick (RD)

14. Lean Meat: Beef, lamb, veal, pork, lean, sausages
Fish and Sea Food: Fish, crab, lobster, oysters,
scallops, clams
Poultry: Chicken, turkey, duck, goose, bush birds
Eggs: Chicken eggs, duck eggs
Legume/Bean: All beans, lentils, chickpeas, split
peas, tofu.
Nuts & Seeds: Almonds, pine nuts, walnut, hazelnut
Kevan Mellendick (RD)

15. Whole wheat flour
Whole oatmeal
Whole grain corn
Popcorn
Brown rice
Kevan Mellendick (RD)

16. These are some of the examples:
Broccoli
Spinach
Okra
Carrot
Cabbage
Greens
Brussels sprouts
cauliflower

17. Low Impact Exercises – under one hour
These are some of the good options:
 Hiking
 Walking
 Cycling
 Dancing
 Swimming
 Yoga

18. Iron free multivitamins and minerals
Folic acids
Fish oil (omega 3 fatty acid), help reduced
number of episode
Vitamin D
Zinc
Protein Powder(getting more protein into
your diet)
Kevan Mellendick (RD)

19. Some of the Good Sources of Folic Acid: