Unit 5 Nutritional consideration in the prevention and management of cardio vascular diseases.pptx

Nutritional Considerations in the prevention of CVDS
Risk Factors
Dietary Recommendations

1. Unit 5: Nutritional Consideration In The Prevention And Management Of Cardio vascular Diseases

2. Hypertension Definition: When systolic blood pressure is equal to or above 140 mm Hg and/or a diastolic blood pressure equal to or above 90 mm Hg the blood pressure is considered to be raised or high. Most people with hypertension have no symptoms at all; this is why it is known as the “silent killer”.

3. Types of Hypertension Pre hypertension: SBP: 120-139 mmHg DBP: 80-89 mmHg Hypertension stage I: SBP: 140-159 mmHg DBP: 90-99 mmHg Hypertension stage II: SBP: More or equal to 160 mmHg DBP: More or equal to 100 mmHg Pregnancy induced HTN: because of increased production of hormones and enzymes during pregnancy.

4. Risk factors of Hypertension A diet high in salt, fat, and/or cholesterol. Chronic conditions such as kidney and hormone problems, diabetes, and high cholesterol. Family history, especially if your parents or other close relatives have high blood pressure. Lack of physical activity. Older age (the older you are, the more likely you are to have high blood pressure). Being overweight or obese. Some birth control medicines and other medicines. Stress. Tobacco use or drinking too much alcohol.

5. Risk factors of Hypertension

6. Dietary management of Hypertension

7. Coronary Heart Disease Definition: The term coronary heart disease, also known as coronary artery disease or Ischemic heart disease, is a condition refers to diseases of the heart that result from a decrease in blood supply to the heart muscle.

8. Risk factors of coronary heart disease

9. Dietary prevention of coronary artery disease The successful diet for coronary artery disease is avoiding foods that raise LDL cholesterol. The following foods should be avoided with coronary heart disease. Butter and cheese gravy. non-dairy creamers. fried foods. processed meats. pastries. coconut oil junk foods, like potato chips, cookies, pies, and ice cream.

10. There are lots of ways to add healthy foods to your diet. Follow these tips and the serving-size guidelines: Start your day out right. Have some kind of grain (like whole-grain bread or whole-grain cereal) and fruit for breakfast. Think of grains and vegetables as your main dish in lunches and dinners. If you are serving meat or poultry as a main dish, add a tossed salad or a vegetable to your plate. Add beans to leafy green salads, pasta salads, and stews—chick peas, kidney beans, and navy beans have been shown to reduce LDL cholesterol levels.

11. Drink fat-free or 1 percent milk, not whole milk or 2 percent milk. Look for low-fat yogurt and cheese, too. Try soy products. Soy products can found in many grocery and health food stores. Try veggie-soy burgers, soy pepperoni, tofu, or soy milk. Serve raw or cooked fruits with low-fat yogurt for dessert. Eat only a little oil. If you want to use oil for cooking, try olive oil or canola oil instead of oils that are high in polyunsaturated fats, such as corn oil, peanut oil, and many margarines. Olive and canola oils are high in monounsaturated fat, which decreases LDL and total cholesterol levels.

12. Eat only small amounts of desserts and candy. Eat one to two servings of fish or seafood each week. People with CAD seem to benefit from eating fish and seafood. Cook with garlic. Several studies have shown that garlic reduces LDL cholesterol levels and lowers blood pressure. Eat moderate amounts of nuts that are rich in monounsaturated fat. The nuts have been shown to improve cholesterol levels. Avoid eating nuts by the handful. Instead, garnish food with one tablespoon of chopped nuts per person.

13. Eat more of these foods Whole-grain breads and pasta, brown rice, whole-grain bagels Fresh, frozen, baked, or steamed fruits and vegetables Steamed, baked, or fresh foods Fat-free milk Fish, skinless poultry, lean cuts of meat (with fat trimmed away), soy products Egg whites, egg substitutes Low-fat frozen desserts (yogurt, ice milk) Olive oil or canola oil (in small amounts)

14. Eat less of these foods Potato chips, French fries, and other “junk” foods Vegetables cooked in butter, cheese, or cream sauces Fried foods Whole milk Bacon, sausage, and organ meats (like liver) Egg yolks Cheesecake, pastries, ice cream Butter and margarine

15. Hyperlipidemia Definition: Hyperlipidemia means elevated lipid (fat) levels in the blood. Hyperlipidemia can be inherited and increases the risk of disease of the blood vessels leading to stroke and heart disease. Hyperlipidemia means blood has too many lipids (or fats), such as cholesterol and triglycerides. One type of hyperlipidemia , hypercholesterolemia, means there's too much LDL (bad) cholesterol in blood. This condition increases fatty deposits in arteries and the risk of blockages.

16. Risk factors of Hyperlipidemia Obesity Eating a diet high in saturated fat and trans fatty acids Not getting enough exercise Diabetes Family history of heart diseases High blood pressure Drinking alcohol Smoking

17. Dietary management of Hyperlipidemia Making changes to your diet can lower your “bad” cholesterol levels and increase your “good” cholesterol levels. Here are a few changes you can make: Choose healthy fats.  Avoid saturated fats that are found primarily in red meat, bacon, sausage, and full-fat dairy products. Choose lean proteins like chicken and fish when possible. Switch to low-fat or fat-free dairy. And use monounsaturated fats like olive and canola oil for cooking. Cut out the trans fats.  Trans fats are found in fried food and processed foods, like cookies, crackers, and other snacks. Check the ingredients on product labels. Skip any product that lists “partially hydrogenated oil.”

18. Eat more omega-3s.  Omega-3 fatty acids have many heart benefits. Which is found in some types of fish. They can also be found in some nuts and seeds, like walnuts and flax seeds. Increase your fiber intake.  All fiber is heart-healthy, but soluble fiber, which is found in oats, fruits, beans, and vegetables, can lower your LDL cholesterol levels. Eat more fruits and veggies.  They’re high in fiber and vitamins and low in saturated fat.

19. Hyperlipidemia Diet • Whole Grain diet • Fiber • Beans, legumes, and lentils • Fruits - strawberries • Tomatoes • Salt and Sugar avoidance • Alcohol avoidance • Omega 3 rich fish meals per week – salmon, trout, sardines • Vitamin B supplements

20. Dietary modification for low cholesterol diet Choose healthier fats. Limit both total fat and saturated fat. Limit foods with cholesterol. Eat plenty of soluble fiber. Eat lots of fruits and vegetables. Eat fish that are high in omega-3 fatty acids. Eat fewer added sugars. Limit salt. Limit alcohol.

21. Dietary modification for low saturated fat 1. Eat more fruits and vegetables. 2. Eat more fish and chicken. 3. Eat leaner cuts of beef and pork, and trim as much visible fat as possible before cooking. 4. Bake, broil, or grill meats; avoid frying. 5. Use fat-free or reduced-fat milk instead of whole milk. Use low-fat cheeses. 6. In recipes, use two egg whites instead of one whole egg.

22. 7. Avoid cream and cheese sauces, or make recipes with low-fat milk and cheese. 8. Instead of chips, snack on unbuttered popcorn. 9. Limit hydrogenated fats and animal fats (butter, cream). Use liquid oils, particularly canola, olive or sunflower. 10. Read the nutrition labels on all products. Many “fat-free” products are very high in carbohydrates, which can raise your triglyceride levels. 11. Try cooking with herbs, spices, lemon juice, etc., instead of butter or margarine.

23. Dietary modification for low sodium diet Eliminate the salt shaker. Avoid using garlic salt, onion salt, Chinese food, soy sauce, barbeque sauce, olives, pickles. Use fresh ingredients and/or foods with no added salt. Try orange, lemon, lime, pineapple juice, or vinegar as a base for meat marinades or to add tart flavor . Avoid convenience foods such as canned soups, vegetables, pasta and rice mixes, frozen dinners, instant cereal and puddings, and gravy sauce mixes.

24. Select frozen meals that contain around 600 mg sodium or less. Use fresh, frozen, no-added-salt canned vegetables, low-sodium soups, and low-sodium lunchmeats. Look for seasoning or spice blends with no salt, or try fresh herbs, onions, or garlic. Do not use a salt substitute unless you check with your doctor or dietitian first, due to potential drug or nutrient interactions. Choose – Fresh, frozen, canned, or dried fruits. Fresh or frozen vegetables without added sauces, Low-sodium tomato juice, Low-sodium tomato sauce. Avoid – Canned vegetables. Canned beans. Marinated vegetables such as pickles, olives.