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Nutrition for patients with Cardiovascular Disorders (hypertension:…
Nutrition for patients with Cardiovascular Disorders
hypertension: sustained elevated blood pressure greater than or equal to 140/90 mmHg
more prevalent in AA population
atherosclerosis: formation of plaque
caused by
hypertension
hyperglycemia
smoking
can lead to
thrombus (blood clot)
which leads to an embolus (when blood clot breaks away)
causing a myocardial infarction (heart) or stroke (brain)
dash diet
diet focused on eating a combination of nutrients rather than reducing individual nutrient intake
can also be combined with sodium intake for added benefits
mediteranean diet
olive oil
fruits and vegetables
whole grains
fish
reducing solely trans fat and saturated fats doesn't reduce risk of CVA if same amount of calories is consumed
fish oil supplements are the only thing that actually prevents heart disease
small amounts of alcohol is good
but, nondrinkers aren't recommended to drink b/c can be addictive
ethnic foods and heart healthiness
African American
saturated fat, cholesterol, sodium high
recommendations
use liquid smoke flavoring
use nonstick skillets for frying
use turkey ham instead of turkey bacon
use sugar free syrups
egg substitutes in pancakes and biscuits
Mexican American
veggie
fruits, veggies, rice, dried peas, beans
low processed foods
frying and strewing, lots of oil/lard
can sauce or stew with anola/olive oil
less meat/trim the visible fat
Chinese American
MSG and soy sauce heavy
reduce that
Jewish
high in salt and fat
bake instead of fry
reduced fat cheese