This document discusses cardiovascular disease and dietary management strategies. It identifies factors that contribute to heart disease like hypertension, diabetes, and obesity. It explains different types of cardiovascular conditions such as myocardial infarction, congestive heart failure, and atherosclerosis. It provides details on dietary recommendations for these conditions, which generally focus on limiting sodium, saturated fat, and cholesterol while encouraging consumption of potassium-rich foods. The goal is to educate patients about lifestyle changes that can reduce the risk of heart disease.

1. Under supervision: Manal Kamal
Presented by: Omnia Osman Mohamed

2. Objectives
- Identify factors that contribute to heart
disease.
- Explain why cholesterol and saturated fats
are limited in some cardiovascular
conditions.
- Identify foods to avoid or limit in a
cholesterol-controlled diet.

3. - Explain why sodium is limited in some
cardiovascular conditions.
- Identify foods that are limited or
prohibited in sodium-controlled diets.
- Identify alternatives to sodium in diets for
patients with heart disease

4. Cardiovascular Disease
- Affects heart and blood vessels
- Leading cause of death and permanent
disability in the United States
- More deaths are caused by heart disease
than by cancer, accidents and AIDS
combined

5. Risk Factors of heart disease:
Eg:
- Hypertension
- Insulin resistance
- Periodontal disease
- age
- Sedentary lifestyle
- Smoking
- Diabetes
- Infection
- Obesity
- Male sex
- ect….

6. Cardiovascular Disease
Cardiovascular disease can be acute or
chronic.
Acute: means sudden such as myocardial
infarction (MI) also known as heart attack
Chronic: develops over time such as
congested heart failure (CHF),
Arteriosclerosis andAtherosclerosis

7. Myocardial Infarction
- Caused by blockage of a coronary artery
supplying blood to the heart
- Heart tissue beyond the blockage dies.

8. Causes
- Atherosclerosis
- Hypertension
- Abnormal blood clotting
- Infection such as that caused by rheumatic
fever (damages heart valves)

9. Arteriosclerosis: arteries harden, making
the passage of blood difficult and
sometimes impossible
Atherosclerosis: thickening and weakening
of artery walls by cholesterol and fatty
deposits called plaque

10. Myocardial Infarction

11. Dietary managements MI
- After the heart attack, the client is in
shock.
- Client should be NPO (nothing by
mouth).
- IV fluids may be given.

12. - After several hours, client may begin to
eat.
- Liquid diet usually recommended for the
first 24 hours.
- Then, a low-cholesterol, low-sodium diet
- Foods should not be extremely hot or
cold.

13. - Food that is easy to chew and digest is
prescribed.
- Sodium limited to prevent fluid overload.
- Restriction on caffeine the first few days
after an MI

14. Congestive Heart Failure
- Due to decompensation or severe injury to
the heart muscle
- Decreased circulation causes decreased
oxygenation of the body.
- Shortness of breath, chest pain on
exertion, and edema are common.

15. - Decreased nutrients to body tissues
- Edema may mask the problems of
malnutrition and underweight.
- The heart beats faster and enlarges.

16. Diet for Congestive Heart Failure
- Fluid restriction may be ordered.
- Soft Foods
- Small, frequent meals
- Diuretics and a sodium-restricted diet are
typically prescribed.

17. - Diuretics can cause excessive loss of
potassium and blood levels should be
monitored.
- Hypokalemia can upset the heartbeat.
- Fruits, especially oranges, bananas, and
prunes, are excellent sources of
potassium, but supplements may be given.

18. High Potassium Foods
- Fruits
Apricots, oranges, bananas, avocados,
cantaloupe, dates, figs, raisins, grapefruit,
kiwifruit, peaches, pineapple, prunes,
strawberries
( ‫بيرجالو‬
‫بزالو‬‫ي‬‫ب‬
‫تالو‬‫ي‬‫ن‬
‫رمتالو‬
‫مامشالو‬
‫وداكوفألاو‬
‫زومالو‬
‫بالو‬‫ر‬‫ت‬‫ق‬‫ال‬
‫شمشمال‬
‫ةل‬
‫و‬
‫ارفال‬
‫و‬
،
‫خوخ‬
‫ال‬
‫و‬
،
‫سانانألاو‬
‫خوخ‬
‫ال‬
‫و‬
‫يكال‬‫و‬‫ي‬
‫ةهكاف‬
‫و‬
‫تور‬
‫ف‬ )

19. - Vegetables
Broccoli, cabbage, green beans, pumpkin,
squash, tomatoes, spinach, potatoes,
sweet potatoes
( ‫اطاطبال‬
،
‫اطاطبال‬
،
‫بسالو‬‫ا‬‫ن‬‫خ‬
،
‫مطامطالو‬
‫عرقالو‬
‫يالو‬‫ق‬‫ط‬‫ي‬‫ن‬
‫ءارضخال‬
‫فالو‬‫ا‬‫ص‬‫لو‬‫ي‬‫ا‬
،
‫لمالو‬‫ف‬‫فو‬
،
‫قال‬‫ر‬‫ن‬‫ب‬‫ي‬‫ط‬
‫ةولحال‬ )

20. Diet for Heart Disease
Foods to include:
- Oils (canola, olive, peanu ‫ينادوسال‬
‫لوفال‬
،
‫نوتيزال‬
‫تيزو‬
‫الوناكال‬ )
- Fish
- Lean beef, lamb, veal
- Egg whites
- Whole grain breads and cereals

21. Foods to Avoid:
- Coconut oil, palm oil ( ‫نال‬‫خ‬‫ي‬‫ل‬
‫ي‬‫ت‬
‫ز‬
،
‫دنهال‬
‫زوج‬
‫ي‬‫ت‬
‫ز‬ )
- Fatty meats, sausage and duck
- Butter
- Fried foods ( ‫لقمال‬‫ي‬‫ة‬
‫ةمعطأل‬
‫ا‬ )
- Cream sauces ( ‫تا‬
‫ص‬
‫لص‬
‫ال‬
‫يرك‬‫م‬ )

22. Therapeutic Lifestyle Changes
- Initiated by the National Cholesterol
Education Program
- Reduced intake of saturated fats and
cholesterol
- Therapeutic dietary options for increased
fiber
- Weight reduction increased physical
activity

23. Hypertension
- Measured in millimeters of mercury (mm
Hg)
- Normal: < 120/80
- Prehypertension: 120–139/80–88
- Stage 1: 140–159/90–99
- Stage 2: 160/100

24. - Contributes to heart attack, stroke, heart
failure, and kidney failure
- “Silent disease” because sufferers can be
asymptomatic
- Heredity, age, obesity and African-
American race are predisposing factors.
- Smoking and stress also contribute to
hypertension.

25. Dietary Treatment
- Weight-reduction diets.
- Sodium-restricted diet and/or diuretics
can be prescribed to alleviate edema.
- Increasing fruits and vegetables helps to
lower blood pressure.

26. Foods Permitted for hypertensive
- Fresh fruits and vegetables
- Pasta, rice
- Fresh meats and fish
- Oil, vinegar (‫)لخ‬
- Unsalted margarine
- Popcorn - Spices - Coffee, tea

27. Foods toAvoid
- Tomato or vegetable juice
- Canned vegetables
- Dried, smoked or canned fish or meats
- Potato chips, salted nuts, pretzels
- Fast foods

28. DietaryApproaches to Stop
Hypertension
- High potassium foods
- Low fat dairy products
- Use low cholesterol and low saturated fat
products
- Use fresh, frozen, or no-salt-added
products
- Increase dietary fiber

29. Considerations for the Health Care
Professional
- Most cardiac clients will be told to reduce
fat, sodium, and sometimes, the amount
of calories in their diets.
- Help the cardiac client want to learn how
to help himself or herself via nutrition.

30. Conclusion
- Cardiovascular disease is the leading
cause of death in the United States.
- May be acute, as in myocardial infarction,
or chronic, as in hypertension and
atherosclerosis.
- Hypertension may be a symptom of
another disease.

31. - Cholesterol is associated with
atherosclerosis and a low-cholesterol diet
or a fat-restricted diet might be
prescribed.
- The health care professional can
encourage the client to maintain a healthy
weight, exercise, limit salt and fat intake,
and avoid smoking to reduce the risk of
heart disease.

32. Thank