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Cardiovascular Nutrition Plan

The document discusses a female client with a 7 year history of hypertension who is at high risk for cardiovascular disease due to family history and laboratory results showing high cholesterol and triglyceride levels. Her medical nutrition therapy plan aims to regulate her cholesterol and fat intake through a 2010 calorie diet that emphasizes fruits and vegetables, reduced saturated fat and total fat, and physical activity. Progress will be monitored through tolerance of the prescribed diet, repeat laboratory tests, and referral to physical therapy.

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Anju B.
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519 views10 pages

Cardiovascular Nutrition Plan

The document discusses a female client with a 7 year history of hypertension who is at high risk for cardiovascular disease due to family history and laboratory results showing high cholesterol and triglyceride levels. Her medical nutrition therapy plan aims to regulate her cholesterol and fat intake through a 2010 calorie diet that emphasizes fruits and vegetables, reduced saturated fat and total fat, and physical activity. Progress will be monitored through tolerance of the prescribed diet, repeat laboratory tests, and referral to physical therapy.

Uploaded by

Anju B.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Cardiovascular Disease

Medical Nutrition Therapy 2


 Anthropometric
 Height: 5’6 (167 cm)
 Weight : 150 lbs (68 kg)
 BMI: 24.2 – Normal
 IBW 67 kg x 30 (sedentary)
 TEA: 2010 kcal

Client History :
 Past Medical History
>First diagnosed for 7 years history of hypertension during her last pregnancy
Medication
-100 mg/day Atenolol
12.5 mg/day Hydroclorothiazide (HCTZ)
 Family History
 Her mother died at 56 years of age from hypertension-related cardiovascular
disease(CVD)
 Both her maternal and paternal grandparents had CVD.
Laboratory Data Result Normal
Serum sodium 138 mEq/L 135 to 147 mEq/L
Potassium 3.4 mEq/L 3.5 to 5 mEq/L
Blood Urea Nitrogen 19 mg/dL 10 to 20 mEq/L
Creatinine 0.9 mg/dL o.35 to 0.93 mg/dL
Calcium 9.8 mg/dL 8.8 to 10 mg/dL
Total Cholesterol 268 mg/dL < 245 mg/dL
Triglycerides 230 mg/dL < 160 mg/dL
Fasting glucose 105 mg/dL 70 to 110 mg/dL
 Altered nutrition-related laboratory values related to
fat intake as evidenced by high levels of Total
cholesterol with 268 mEq/dL and Triglycerides with
230 mg/dL
 Goal : Regulate cholesterol and fat intake
 Diet: 2010 kcal Low cholesterol

 Steps:
1. Maintain normal body weight for adults (BMI 18.5-24.9 kg/m²
2. Set energy nutrients at 60% carbohydrate, 15% protein, 25% fat.
3. Set cholesterol intake to not more than 300 mg/day.
4. Initiate diet counselling once the patient is stabilized.
5. Eat or offer varieties of nutritious food as choices especially fruits and
vegetables and foods with a reduced content of saturated fat and total
fat(DASH like eating plan)
6. Suggest high fluid intake(11.5 cups or 2.7 liters of fluids a day for women)
7. Recommend referral to PT unit for appropriate physical activity.
8. Monitor the patients’s tolerance to the given diet.
9. Follow or monitor laboratory values
Monitoring
 Px tolerates the prescribed diet
 Request for serum cholesterol
 Follow up Px referral to PT unit.

Evaluation
 Pt tolerate the prescribed diet, if yes, the pt is satisfied to
the prescribed diet. If no, interview the pt and and look for
possible concerns and initiate counselling.
 Look for serum cholesterol results. If there’s no changes
check again the patient’s diet.
 Strongly recommend referral to PT unit.
 Caloric Distribution
 CHO 2010 x 0.65 = 1306.5 / 4 = 330 g
 PRO 2010 x 0.15 = 301.5 / 4 = 75 g
 FAT 2010 x 0.20 = 402 / 9 =45 g

 Diet Rx 2010 kcal ; 330 g CHON ; 75 g PRO ; 45 g FAT


Food No. of CHO(g) PRO (g) FAT(g) Energy
exchanges (kcal)
Veg.List A 2 3 1 16
Veg. List B 1 3 1 16
Fruit 4 40 170
Milk 2 24 16 10 250
Sugar 4 20 80
Rice 10 230 20 1000
Meat
Low Fat 2 16 2 82
Med. Fat 2 16 12 172
Fat 4 20 180
320 70 44 1966
 Meal Plan
 Vegetable A - 2
 Vegetable B - 1
 Fruit - 4
 Milk - 2
 Sugar - 4
 Rice- 10
 Meat
Low fat - 2
Med Fat -2
 Fat -4
 Breakfast

Banana
Classic cheese toast
Hot chocolate with low fat
milk

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