1. 1 Second semester 14-15 Chapter 14 Diet and Cardiovascular Disease Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

2. 2 Second semester 14-15 Cardiovascular Disease (CVD)  Affects heart and blood vessels  Leading cause of death and permanent disability in U.S.  Cardiovascular disease can be acute (sudden) or chronic.  CVD include hypertension, ischemic heart disease, leading to angina pectoris and lastly myocardial infarction.  Risk factors : 1. Elevated serum cholesterol (Hyperlipidemia) 2. Emotional stress 3. Hypertension 4. Lack of activity leading to obesity and 5. Smoking Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

3. 3 Second semester 14-15 Atherosclerosis Thickening and weakening of artery walls by cholesterol and fatty deposits Risk Factors for Atherosclerosis 1. Hyperlipidemia Elevated total cholesterol, high LDL, or low HDL 2. Hypertension :high blood pressure 3. Smoking 4. Contributory factors:  Obesity, diabetes mellitus, male sex, heredity, personality type, age, sedentary lifestyle Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

4. 4 Second semester 14-15 Basic Nutritional Plan to Monitor Serum Lipid Levels Reduce the total amount of fat, mainly the saturated fat in the diet. Use polyunsaturated fat in place of saturated fat in the diet Decrease the intake of the amount of dietary cholesterol Increase physical activity to alter cholesterol components in the blood. Attain ideal body weight and maintain it. Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

5. 5 Second semester 14-15 Congestive Heart Failure (CHF)  Decompensation or severe injury to heart muscle  Decreased circulation causes decreased oxygenation of body and fluid build up  Common to have shortness of breath, chest pain on exertion, and edema  Death can occur in severe cases  Decreased nutrients to body tissues  Edema may mask problems of malnutrition and underweight Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

6. 6 Second semester 14-15 Congestive Heart Failure (CHF)  Fluid restriction may be ordered  Diuretics and sodium-restricted diet typically prescribed  Diuretics can cause excessive loss of potassium  Hypokalemia can upset heartbeat  Diet: 1. Fruits excellent sources of potassium  Especially oranges, bananas, and prunes  But supplements may be given 2. Severe sodium restriction Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

7. 7 Second semester 14-15 MYOCARDIAL INFARCTION ( MI)  Caused by blockage of coronary artery supplying blood to heart  Heart tissue beyond blockage dies  Causes: Atherosclerosis, hypertension, abnormal blood clotting, infection (e.g., those caused by rheumatic fever)  Recommended diet: low-cholesterol, low-sodium diet in controlled portions Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

8. 8 Second semester 14-15 Hypertension(HTN)  Chronically high blood pressure  Normal—less than 120/less than 80 mm Hg  Prehypertension—120–139/80–88 mm Hg  Types 1. Essential hypertension  Also known as primary hypertension,  90 percent of cases  Cause unknown 2. Secondary hypertension  10 percent of cases  Caused by another condition Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

9. 9 Second semester 14-15 Dietary Treatment of HTN  Weight-reduction diet  Sodium-restricted diet  Potassium-rich foods if diuretics used  Increased fruits and vegetables  Six to 10 servings per day  Helps lower blood pressure Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease

10. 10 Second semester 14-15 Instructions for someone with heart disease 1. Maintaining a healthy weight 2. Limiting dietary fat exactly saturated fats 3. Increasing intake of omega-3 fatty acids 4. Limiting sodium intake 5. Serve more vegetables, fruits, whole grains, and legumes. 6. Choose fat calories wisely. 7. Serve a variety and just the right amount of protein foods. 8. serving five to six mini-meals. 9. Encourage exercise. Bader A. EL Safadi BSN, MSc Science of Nutrition Diet and Cardiovascular Disease