HEART DISEASES

Heart disease describes a range of conditions that affect your heart. Heart diseases include:

o Blood vessel disease, such as coronary artery disease

o Heart rhythm problems (arrhythmias)
o Congenital heart diseases
o Heart valve disease
o Disease of the heart muscle
o Heart infection
 A buildup of fatty plaques in arteries called atherosclerosis (ath-ur-o-skluh-ROE-sis)
can damage blood vessels and heart. Plaque buildup causes narrowed or blocked
blood vessels that can lead to a heart attack, chest pain (angina) or stroke
 Coronary artery disease symptoms may be different for men and women. For
example, men are more likely to have chest pain. Women are more likely to have
other signs and symptoms along with chest discomfort, such as shortness of breath,
nausea and extreme fatigue

Signs and symptoms:

Signs and symptoms can include:

 Chest pain, chest tightness, chest pressure and chest discomfort (angina)

 Shortness of breath
  Pain, numbness, weakness or coldness in your legs or arms if the blood vessels in
those parts of your body are narrowed

 Pain in the neck, jaw, throat, upper abdomen

Heart Arrhythmia

Heart may beat too quickly, too slowly or irregularly. Heart arrhythmia signs and symptoms can
include:

 Fluttering in your chest

 Racing heartbeat (tachycardia)

 Slow heartbeat (bradycardia)

 Chest pain or discomfort

 Shortness of breath

 Lightheadedness

 Dizziness

 Fainting (syncope) or near fainting

Cardiomyopathy

In early stages of cardiomyopathy, they may have no symptoms. As the condition worsens,
symptoms may include:

 Breathlessness with activity or at rest

 Swelling of the legs, ankles and feet

  Fatigue

 Irregular heartbeats that feel rapid, pounding or fluttering

 Dizziness, lightheadedness and fainting

Endocarditis:

Endocarditis is an infection that affects the inner lining of heart chambers and heart valves
(endocardium). Heart infection signs and symptoms can include:

 Fever

 Shortness of breath

 Weakness or fatigue

 Swelling in your legs or abdomen

 Changes in your heart rhythm

 Dry or persistent cough

Valvular Heart Disease

The heart has four valves: the aortic, mitral, pulmonary and tricuspid valves: - that open and
close to direct blood flow through your heart. Many things can damage heart valves, leading to
narrowing, leaking or improper closing.

Depending on which valve isn't working properly, valvular heart disease signs and symptoms
generally include:

 Fatigue

 Shortness of breath

 Irregular heartbeat
  Swollen feet or ankles

 Chest pain

 Fainting

Heart Valves:

Four heart valves keep blood moving

the right way by opening only one
way and only when they need to. To
work properly, the valves must be
formed properly, must open all the
way and must close tightly so there's
no leakage. The four valves are:

 Tricuspid

 Mitral

 Pulmonary

 Aortic

Heartbeats:

A beating heart squeezes (contracts) and relaxes in a continuous cycle.

 During contraction (systole), your ventricles squeeze tight, forcing blood into the
vessels to your lungs and body.
  During relaxation (diastole), the ventricles are filled with blood coming from the
upper chambers (left and right atria).

Complications

Complications of heart disease include:

 Heart Failure:  One of the most common complications of heart disease, heart failure
occurs when heart can't pump enough blood to meet body's needs. Heart failure can result
from many forms of heart disease, including heart defects, cardiovascular disease,
valvular heart disease, heart infections or cardiomyopathy.

 Heart Attack:  A blood clot blocking the blood flow through a blood vessel that feeds
the heart causes a heart attack, possibly damaging or destroying a part of the heart
muscle. Atherosclerosis can cause a heart attack.

 Stroke: The risk factors that lead to cardiovascular disease can also lead to an ischemic
stroke, which happens when the arteries to brain are narrowed or blocked so that too little
blood reaches your brain. A stroke is a medical emergency-- brain tissue begins to die
within just a few minutes of a stroke.

 Aneurysm: A serious complication that can occur anywhere in your body, an aneurysm
is a bulge in the wall of your artery. If an aneurysm bursts, you may face life-threatening
internal bleeding.
 Peripheral Artery Disease:  When develop peripheral artery disease, extremities,
usually legs, don't receive enough blood flow. This causes symptoms, most notably leg
pain when walking (claudication). Atherosclerosis also can lead to peripheral artery
disease.

 Sudden Cardiac Arrest: Sudden cardiac arrest is the sudden, unexpected loss of heart
function, breathing and consciousness, often caused by an arrhythmia. Sudden cardiac
arrest is a medical emergency. If not treated immediately, it results in sudden cardiac
death.

 Cardiopulmonary Complications: The heart and lungs work closely to meet the tissues’
oxygen demands. If the balance between oxygen demand and supply becomes disturbed
in critical illness, tissue hypoxia and cell death can rapidly result. An essential part of
critical care is to maintain cardiopulmonary function with the help of pharmacotherapy,
fluid management, and respiratory support. Paradoxically, interventions aimed at
improving the function of one system can sometimes have undesirable effects on the
other and, although the pulmonary consequences of cardiac disease are well recognized,
the influences of changes in pulmonary physiology on cardiac function are less well
appreciated.

DIET PLAN

MEAL TIMING FOOD ITEMS

Early-morning 6:00am  3 cloves of garlic with 1 glass of water

Breakfast 8:00-9:00am  1 Cup cooked oatmeal with 1

tablespoon chopped walnuts and
cinnamon sprinkled
 1 cup calcium fortified orange juice

Snack time 10:00-11:00am  1 banana

 1 cup skimmed milk

 1 cup low fat plain yogurt with

Lunch 1:00-2:00pm flaxseed, 1 cup brown rice boiled, ½
cup black beans curry, 1 cup salad (raw
cucumber, cauliflower, broccoli and
cabbage)

Snack time 3:00-4:00pm  2 tablespoon mixed, unsalted nuts or 1

hard boiled egg with a piece of fruit,1
cup green tea

Dinner 7:00-8:00pm  Chicken baked with 1 tbsp extra virgin

olive oil, 1 cup cooked vegetables and
whole wheat starch (i.e., ½ cup brown
rice, whole wheat pasta, bean-based
pasta)
Total calories: 1605kcal
 EXCHANGE LIST

DEFINITION

“It is defined as that the replacement of one thing from other with same calories or nutritional
composition.”

MAJOR FOOD GROUPS

1) Starch (cereals & grains)

2) Vegetables
3) Fruits
4) Meat and meat product
5) Milk and milk products
6) Fat
7) Junk food

1) STARCH

In each serving:

 One serving = 80kcal

 Carbohydrates (CHO) = 15g
 Protein (P) = 3g

Fat (F) = 0g

FOOD 1 SERVING FOOD 1 SERVING

Bread 1 slice Chapatti half
Shawarma bread 1/3 slice Paratha half

Nan 1/4 slice Brown bread 1 slice

Cooked porridge 1/3 cup Pasta/Rice (cooked) 1/3 cup

Bun Half (1/2) Puri/pathura 1/2

 Plain rusk 2 Creamy biscuits 2

Chocolate biscuits 2 Plain salted biscuits 3

Cake rusk 1 (large) Vafours 3 to 4

Digestive biscuits 4 to 5 Kasawa (uncooked) 1 cup

Potato (uncooked) 1 Peas (uncooked) 1/2 cup

Corn (uncooked) 1/2 cup Biscuits (gala, tuck 3
etc.)

2) VEGETABLES

In each serving:

 1 serving = 25kcal
 Carbohydrates (CHO) = 5g
 Protein (P) = 2g
 Fat (F) = 0g

Vegetables are classified on the base of vitamins and minerals.

Serving size:

 Any uncooked vegetable = 1cup

 Any cooked vegetable = ½ cup
 Juice of any vegetable = 1/2 cup

3) FRUITS

In each serving:

 1 serving = 60kcal
 Carbohydrates (CHO) = 15g
 Protein (P) = 0g
 Fat (F) = 0g
 FRUITS 1 SERVING FRUITS 1 SERVING
Apple (small, 1 (4 oz) Cherries 12 (fresh)
unpeeled)
Apple (dried) 4 rings Dates 3
Applesauce 1/2 cup Dried fruits 2 Tbsp
(unsweetened)
Apricot (fresh) 4 wholes Figs 2 (medium)
Apricot(dried) 8 halves Fruit cocktail 1/2 cup
Banana 1 small Grapefruit 1/2(large)
Blackberries 12 to 14 Grapes (without 12 to 14
seeds)
Blueberries 12 to 14 Honey dew 1

Cantaloupe 1 cup cubed Kiwi 1

Mandarin oranges 3/4 cup(canned) Raspberries 1 cup
Mango 1 small Strawberries 4
Nectarine 1 small Watermelon 1 cup
Orange (fresh) 1 small Tangerines 2 small
Papaya 1 cup(cubed) Apple juice 1/2 cup
Peach 1 (fresh large) Fruit juice blends 1/3 cup
Pear 1 (fresh small) Grapefruit juice 1/2 cup
Pineapple 3/4 cup fresh Grape juice 1/3 cup
Plums 1 large Orange or pineapple 1/2 cup
juice
Prunes 3 Prune juice 1/2 cup
Raisins 2 Tbsp Pomegranate juice 1/4 cup

4) MEAT

It is of three types (protein is same in all, only fat is different).

TYPES CHO PROTEIN FAT Kcal

Lean meat (good selection) 0g 7g 0─3g 45

Medium fat meat 0g 7g 4─7g 75

High fat meat (limited use) 0g 7g 8g ≤ 100

Lean selection

FOOD 1 SERVING FOOD 1 SERVING

Cheeses 1 oz (30g) Chicken 1 oz

Cottage cheese 1/4 cup(62g) Duck (skinless) 1 oz

Egg whites 2 Lamb (chop leg roast) 1oz

Plain egg 1 Rabbit 1 oz

Fish 1 oz Organ meats (liver, heart, kidney) 1 oz

(high cholesterol)

Medium fat selection

FOOD 1 SERVING FOOD 1 SERVING

Mozzarella 1 oz Chicken with skin 1 oz
cheese
Beans(cooked) 1/3 cup Beef (rib, tongue) 1 oz
Egg 1 Fish fried 1 oz

5) MILK
It is of three types, carbohydrate and protein is same in all only fat amounts are different.
TYPES CHO PROTEIN FAT Kcal
Skim milk or fat free 15g 8g 0─1g 100

Medium fat milk 15g 8g 3g 120

High fat/whole milk 15g 8g 7g 150

Skim milk selection (best choice)

FOOD 1 SERVING

Fat free milk 1cup (250ml)

Fat free dry milk 1/3 cup

 Evaporated fat free milk 1/2 cup

Fat free/plain yogurt 2/3 cup

Milk products will fall in that category from which milk (whole/fat free/medium fat) they are
made up.

6) FATS

In each serving:

 Carbohydrates (CHO) = 0g
 Protein(P) = 0g
 Fat (F) = 5g

FOOD I SERVING FOOD I SERVING

Almonds 6 nuts Coconut(shredded) 2 Tbsp

Peanut 10 nuts Coconut milk(regular) 1½ cup

Black olives(ripe) 8 large Cream(whipped) 2 Tbsp

Green olives 10 large Cream cheese(regular) 1 Tbsp

Walnuts 4 halves Coconut oil 1 tsp

Oils (olive, canola, peanut) 1 tsp Palm oil 1 tsp

Mayonnaise (regular) 2 tsp Butter 1 tsp

7) JUNK FOOD
 FOOD 1 SERVING FOOD COMPOSITION
Pizza(large) 1/12th piece 1 meal
Shawarma Half 1 meal
Burger Half 1 meal
Pakoray 4 to 5 2 starch exchanges
Samosa 1 1 roti
Fries 12 to 14 1 roti
Gulab jamun 1 1 meal
Honey/sugar 1 Tbsp 15g CHO
Jam/jelly 1 Tbsp 15g CHO
Banana nut bread 1-inch wide slice 20g CHO, 5g fat
Ice cream(regular) 1/2 cup 15g CHO, 10g fat
Sherbet 1/2 cup 30g CHO
Muffin ¼ 15g CHO, 3g fat
Chocolate syrup 1 Tbsp 15g CHO
Chocolate chip cookie 2 small 15g CHO, 10g fat
Sugar free cookies 3 small 15g CHO, 5─10g fat
Soft drink (regular soda) 1 can (360 ml) 38g CHO

CONVERSIONS

 Convert smaller unit into larger unit = divide

 Convert larger unit into smaller unit = multiply

1 Tbsp 3tsp or 15 ml

1 tsp 5ml

1 Ounce 30g

1dm 10cm

1 Km 1000m

1 inch 2.54cm

1 cup 250ml

1cm 10mm
1meter 100cm

1 Kg 2.2lb
• Cardiology in the Young . Jun2009, Vol. 19 Issue 3, p252-256. 5p. 2 Charts

• Cardiology in the Young . Aug2004, Vol. 14 Issue 4, p373-379. 7p

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