DIETARY MANAGEMENT OF

CONGESTIVE CARDIAC FAILURE

AND DEMENTIA

NUTRITION AND DIETETICS

(NSC 314)
 GROUP MEMBERS

• ADENIGBA EMMANUEL OLUWANIFEMI 20/05NSS002

• BELLO JOY AYOMIDE 20/05NSS008
• AGBOOLA ADEBOLA FELIX 20/05NSS013
• FONAHANMI-IDRIS ENIOLA OMOBONI 20/05NSS015
• OLADAPO EMMANUEL ITUNUOLUWA 20/05NSS020
• OLASEINDE ADEDOYINSOLA ESTHER 20/05NSS021
• OLUKOMOGBON OLUWABUNMI RUTH 20/05NSS025
 CONTENTS
• INTRODUCTION TO CCF
• DEFINITION OF CCF
• TYPES OF CCF
• INCIDENCE OF CCF
• CAUSES OF CCF
• PATHOPHYSIOLOGY OF CCF
• SYMPTOMS OF CCF
• DIETARY MANAGEMENT OF CCF
• CONCLUSION ON CCF
 CONTENTS
• INTRODUCTION OF DEMENTIA
• DEFINITION OF DEMENTIA
• TYPES OF DEMENTIA
• INCIDENCE OF DEMENTIA
• CAUSES OF DEMENTIA
• PATHOPHYSIOLOGY
• SIGNS AND SYMPTOMS
• DIETARY MANAGEMENT OF DEMENTIA
• CONCLUSION ON DEMENTIA
• SUMMARY
• REFERENCE
 DIETARY MANAGEMENT OF
CONGESTIVE CARDIAC FAILURE
(CCF)
 INTRODUCTION
• Congestive Cardiac Failure(CCF) or Congestive
heart failure (CHF) occurs when the heart does
not pump efficiently and does not deliver
enough oxygen to the body.
• The heart does not have to work as hard when
individuals make some changes in their diet. If
one eat too much salt or drink too much fluid,
the body's water content may increase and make
the heart work harder. This can worsen CHF.
 DEFINITION OF CCF
• Congestive Cardiac failure or Congestive heart
failure is a long-term condition that happens
when the heart can’t pump blood well enough to
give the body a normal supply.
• The heart is still working, but because it can’t
handle the amount of blood it should, blood
builds up in other parts of the body.
• Most of the time, Blood and fluids collect in the
lungs and legs over time.
 TYPES OF CCF
• LEFT-SIDED HEART FAILURE
• RIGHT-SIDED HEART FAILURE
• HIGH-OUTPUT HEART FAILURE
 LEFT-SIDED HEART FAILURE
• This condition occurs when the left side of the
heart no longer functions appropriately.
There are two types:
o Systolic heart failure: The bottom pumping
chamber of the heart called the left ventricle is
too weak to pump blood out to the body. It is
also known as heart failure with reduced
ejection fraction.
LEFT-SIDED HEART FAILURE
o Diastolic heart failure: The left ventricle
is stiff and can’t relax appropriately,
making it difficult to fill with blood. This
condition is also known as heart failure
with preserved ejection fraction.
 RIGHT-SIDED HEART FAILURE

• The RIGHT-SIDED HEART FAILURE is

also called right ventricular (RV) heart failure
or right heart failure.
• The right side of the heart pumps “used” blood
from the body back to the lungs, where it
refills with oxygen.
• It means the heart’s right ventricle is too weak
to pump enough blood to the lungs.
 RIGHT-SIDED HEART FAILURE

• As a result, Blood builds up in the veins,

vessels that carry blood from the body back to
the heart.
• This buildup increases pressure in the veins.
The pressure pushes fluid out of the veins and
into other tissue.
• Fluid builds up in the legs, abdomen or other
areas of the body, causing swelling.
 HIGH-OUTPUT HEART FAILURE

• This is a rare type of congestive heart failure.

• It is a condition in which the heart is initially
working normally (either with reduced or
preserved ejection fraction) but can’t keep up
with the body’s increasing need for more blood.
• The heart ultimately becomes weak and can no
longer pump blood effectively throughout the
body.
HIGH-OUTPUT HEART FAILURE

• The High cardiac output here, sets high-

output heart failure apart from the other
types of heart failure.
• With most types of heart failure, cardiac
output is normal or lower than normal.
 INCIDIENCE
• The incidence of CCF increases with age.
• It is primarily a disease of older adults, affecting 6% to
10% of those older than 65.
• It can affect both women and men, although the
mortality is higher among women.
• There are also racial differences; at all ages death rates
are higher in African American than in non-Hispanic
whites.
• It is also the leading cause of hospitalization in older
people.
 INCIDIENCE
• More than 5 million people in the United States
have CCF.
• There are about 550, 000 cases of CCF diagnosed
each year according to the American Heart
Association.
• It is now considered epidemic in the United States.
• It is also the estimated economic burden caused by
CCF is more than $33 billion annually in direct
and indirect costs and is still expected to increase.
 CAUSES
Systemic diseases are usually one of the most
common causes of CCF.
• Coronary artery disease. Atherosclerosis of
the coronary arteries is the primary cause of
CCF, and coronary artery disease is found in
more than 60% of the patients with CCF.
• Ischemia. Ischemia deprives heart cells of
oxygen and leads to acidosis from the
accumulation of lactic acid.
 CAUSES
• Cardiomyopathy. CCF due to cardiomyopathy
is usually chronic and progressive.
• Systemic or pulmonary hypertension. Increase
in after load results from hypertension, which
increases the workload of the heart and leads to
hypertrophy of myocardial muscle fibers.
• Valvular heart disease. Blood has increasing
difficulty moving forward, increasing pressure
within the heart and increasing cardiac workload.
 PATHOPHYSIOLOGY
• CCF results from a variety of cardiovascular
conditions, including chronic
hypertension, coronary artery disease, and valvular
disease.
• As CCF develops, the body activates
neurohormonal compensatory mechanisms.
Systolic CCF results in decreased blood volume
being ejected from the ventricle.
• The sympathetic nervous system is then stimulated
to release epinephrine and norepinephrine.
 PATHOPHYSIOLOGY
• Decrease in renal perfusion causes renin release, and
then promotes the formation of angiotensin I.
• Angiotensin I is converted to angiotensin II by ACE
which constricts the blood vessels and stimulates
aldosterone release that causes sodium and fluid
retention.
• There is a reduction in the contractility of
the muscle fibers of the heart as the workload increases.
• The heart compensates for the increased workload by
increasing the thickness of the heart muscle.
 SYMPTOMS
Congestive heart failure symptoms include:
• Shortness of breath
• Cough
• Chest pain
• Heart palpitations
• Fatigue when active
• Swelling in the ankles, legs and abdomen,
 SYMPTOMS
• Weight gain
• Need to urinate while resting at night
• A dry, hacking cough
• Full (bloated) or hard stomach
• Loss of appetite or upset stomach
• Nausea, etc.
 DIETARY MANAGEMENT
• Dietary management for CCF includes foods
that are called HEART-HEALTHY DIETARY
CHOICES.
• They include foods that are low in sodium,
saturated fat, trans fat, and added sugars.
• Eating a diet with the right number of calories
and amount of fat is an important part of taking
care of the heart.
 DIETARY MANAGEMENT
Some foods are particularly beneficial in this
regard because of their nutrient profiles. Examples
include:
Sodium restriction.
• A low sodium diet of 2 to 3g/day reduces fluid
retention and the symptoms of peripheral and
pulmonary congestion, and decrease the amount
of circulating blood volume, which decreases
myocardial work.
 DIETARY MANAGEMENT
Sodium restriction can be achieved by:
• Choosing foods that are low in salt, such as fresh
meats, poultry, fish, dry and fresh legumes, eggs,
milk and yogurt.
• However, the sodium content can increase if salt or
other high-sodium ingredients are added during their
preparation.
• Season food with herbs, spices, herbed vinegar
and fruit juices. Avoid herb or spice mixtures that
contain salt or sodium. Use lemon juice or fresh
ground pepper to accent natural flavors. Try orange or
pineapple juice as a base for meat marinades.
 DIETARY MANAGEMENT
• Choosing plenty of fresh fruits and
vegetables. They contain only small amounts of salt.
• SOME DIET OPTIONS INCLUDE:
APPLES
• Apples have been linked to a lower risk of heart
disease.
• This is because they contain a phytochemical called
quercetin which acts as a natural anti-inflammatory
agent.
• Quercetin may also help prevent blood clots.
 DIETARY MANAGEMENT
• Apples contain soluble fiber that may lower
harmful types of cholesterol.
• They also contain polyphenols which have an
antioxidant effect. E.g., flavonoid epicatechin
a polyphenol helps to lower blood pressure, it
is linked to decreased stroke risk.
 DIETARY MANAGEMENT
One medium 7-ounce (oz) or 200 grams (g) apple offers
the following nutrients:
• Calories: 104
• Carbs: 28 g
• Fiber: 5 g
• Vitamin C: 10% of the Daily Value (DV)
• Copper: 6% of the DV
• Potassium: 5% of the DV
• Vitamin K: 4% of the DV
• Vitamin B1, E, B6: 2-5% of the DV
 DIETARY MANAGEMENT
OLIVE OIL
• Olive oil is a natural oil extracted from olives, the fruit
of the olive tree.
• About 14% of the oil is saturated fat, whereas 11% is
polyunsaturated, such as omega-6 and omega-3 fatty
acids.
• But the predominant fatty acid in olive oil is a
monounsaturated fat called oleic acid, making up 73%
of the total oil content.
• Olive oil slows down the aging of the heart.
 DIETARY MANAGEMENT
• Olive oil improves cardiovascular risk, most
likely by lowering LDL cholesterol and raising
HDL cholesterol levels.
Nutritional summary of 100g of olive oil
• Calories: 884 kcal
• Fat: 100g
• Carbs: 0g
• Protein: 0g
 DIETARY MANAGEMENT
• AVOCADOS
• Avocados are rich in monounsaturated fatty acids
• Also, they're loaded with vitamins (b, c, e, k) and
phytochemicals that work as antioxidants to
protect the heart and other parts of the body.
• Oleic acid, the monounsaturated fatty acid in
avocados, is known for reducing inflammation
throughout the body, especially in the heart.
 DIETARY MANAGEMENT
A whole medium avocado contains:
• Calories: 240kcal
• Carbs: 13g
• Protein: 3g
• Fat: 22g (15g monounsaturated, 4g
polyunsaturated, 3g saturated)
• Fiber: 10g
• Sodium: 11mg
 DIETARY MANAGEMENT
GREEN LEAFY VEGETABLES
• Leafy greens are packed with compounds that benefit the
heart and vascular system.
• They are also rich in fiber, which can lower harmful types
of cholesterol and reduce heart disease.
• Leafy greens taste great and are low in calories.
• Eating fresh spinach leaves as a salad green or serving
Swiss chard or kale as a side dish is a very healthy meal.
• Munching on fresh broccoli with a veggie dip at snack time
is also a very healthy diet option for people with CCF.
 DIETARY MANAGEMENT
Summary of Nutritional values for 100grams of
green leafy vegetables:
• Calories: 45kcal
• Fat: 2.63g
• Carbs: 4.82g
• Protein: 1.69g
• Sodium: 273mg
• Cholesterol: 0mg
• Potassium: 169mg
 DIETARY MANAGEMENT
SALMON
• Salmon is one of the best sources of two long chain
omega-3 fatty acids, EPA and DHA.
• 13 EPA and DHA have long been known for reducing
inflammation throughout the body, lowering blood
pressure and improving the function of endothelial cells.
• One 2012 analysis of studies found that as little as 0.45
to 4.5 grams of omega-3 fatty acids (about 3 ounces of
salmon) can bring about significant improvement to
arterial function.
 DIETARY MANAGEMENT
Nutritional values per 100g of salmon
• Calories: 206kcal
• Protein : 22 grams
• Fat: 12 grams
• Vitamin B12: 117% of the DV
• Vitamin B6: 38% of the DV
• Selenium: 75% of the DV
• Niacin: 50% of the DV
• Pantothenic acid: 30% of the DV
• Thiamine: 28% of the DV
• Phosphorus: 21% of the DV
 DIETARY MANAGEMENT
WHOLE GRAINS
• Whole grains provide vitamins, minerals, and
fiber that will help to keep the heart healthy
and lower LDL-cholesterol and triglycerides.
• Oats, in particular, are worth reaching for, they
contain a soluble fiber called beta-glucan that
helps reduce total cholesterol and LDL
cholesterol.
 DIETARY MANAGEMENT
Nutritional values per 100g of salmon
• Calories: 68.9
• Fat: 1.1g
• Sodium: 99.1mg
• Carbohydrates: 11.3g
• Fiber: 1.9g
• Added sugars: 1.7g
• Protein: 3.5g
 DIETARY MANAGEMENT
SOY AND SOY FOODS
• Soy is a plant protein and a great alternative to meat.
• It has impressive cardiovascular effects, including
lowering blood pressure and reducing cholesterol.
• Substitution of soy a few times a week can cut down
on the amount of saturated fats (unhealthy fats) in
your diet.
• Add tofu to your favorite stir-fry or pour soy milk
on your morning cereal.
 DIETARY MANAGEMENT
Nutritional values for 100g of soy
• Calories: 172
• Water: 63%
• Protein: 18.2 grams
• Carbs: 8.4 grams
• Sugar: 3 grams
• Fiber: 6 grams
• Fat: 9 grams
 DIETARY MANAGEMENT
TOMATOES
• Tomatoes are packed with vitamins, and concentrated tomato
products are high in lycopene (which is a plant chemical that
gives some foods its red/pink color.
• It has a very potent antioxidant that helps prevent heart disease
and some other types of diseases).
• Adding lycopene to diet may help protect the heart, especially if
the current diet isn't providing all the antioxidants needed.
• Adding a couple of thick slices of tomatoes to sandwiches and
salads, or make a fresh tomato sauce to spoon over whole-wheat
pasta is very helpful to the health.
 DIETARY MANAGEMENT
Here are the nutrients in a small (100-gram) raw
tomato:
• Calories: 18kcal
• Water: 95%
• Protein: 0.9 grams
• Carbs: 3.9 grams
• Sugar: 2.6 grams
• Fiber: 1.2 grams
• Fat: 0.2 grams
 DIETARY MANAGEMENT
WALNUTS
• Most nuts contain monounsaturated fats, vitamin E, and
other natural substances that may keep cholesterol
levels and blood pressure in check.
• Walnuts are special because they're also a good source
of plant-based omega-3 fatty acids.
• Walnuts make a great snack with a piece of fruit. For
breakfast, sprinkle some chopped walnuts on top of a
bowl of warm oatmeal along with a little honey or
blueberries.
 DIETARY MANAGEMENT
One serving of walnuts is 1 ounce, or about 7
walnuts. A serving of walnuts has:
• Calories: 185
• Monounsaturated fat: 2.5 g
• Saturated fat: 1.7 g
• Protein: 4.3 g
• Carbs: 3.9g
• Fiber: 1.9g
• Sugar: 0.7g
 DIETARY MANAGEMENT
BEANS
• Beans are rich in protein and fiber, and they have
been shown to be good for heart health.
• They are calorie-dense, and have not been found
to increase weight.
• Beans are among the most versatile of foods.
• Many types of beans have distinct flavors, while
others easily absorb the flavors of spices that are
added to them.
 DIETARY MANAGEMENT
A serving contains about:
• Calories: 340.045 kcl
• Fat: 1.474g
• Protein: 23.954g
• Carb: 56.572g
 DIETARY MANAGEMENT
FOODS TO AVOID OR LIMIT:
• Red meats and processed meats: Red and
processed meats are higher in saturated fats.
• Added sugars: Added sugars, such as those
found in desserts, baked goods, jams, candy,
sugar-sweetened beverages, and more, add
calories with very little nutritional value.
• It’s best to limit the amount of added sugars
consumed daily.
 DIETARY MANAGEMENT
• Salt and high-sodium foods:
• Salt and sodium are one of the main dietary factors that
raise blood pressure.
• Therefore, it’s recommended to choose lower-sodium or
no-salt-added varieties of foods purchased at the
grocery store.
• Alcohol:
• if it must be taken, it should be sparingly, not to exceed
one drink per day for women and two for men.
• Daily taking of wine (especially red wine) with dinner is
not recommended.
 DIETARY MANAGEMENT
• Foods high in saturated fat and trans fat:
• Foods such as butter, palm oil, and coconut oil,
shortenings, stick margarine, and highly processed foods
often contribute a significant amount of saturated and/or
trans fats to the diet.
• Large amount of fluids:
• In CHF, there is often fluid buildup in your body, making
it harder for the heart to work as well as it should.
• Restricting sodium intake and the amount of fluids
intake is very necessary.
 CONCLUSION
• A dietary management for CCF goes a long way in
the prevention and management of the life-
threatening disease.
• It can involve a lot of dietary and lifestyle changes
that requires a high level of commitment and
discipline but by following up with these diets
alongside instructions from physicians, there should
be an improvement in the health of people who
suffer from CCF and also improve the well-being of
those susceptible to it. 
DIETARY MANAGEMENT
OF DERMENTIA
 INTRODUCTION
• Dementia is not a specific disease but is
rather a general term for the impaired ability
to remember, think, or make decisions that
interferes with doing everyday activities.
• Alzheimer's disease is the most common
type of dementia.
• Though dementia mostly affects older
adults, it is not a part of normal aging.
 DEFINITION
• Dementia is a general term for loss of memory,
language, problem-solving and other thinking
abilities that are severe enough to interfere with daily
life.
• Dementia is not a single disease; it’s an overall term
like heart disease that covers a wide range of specific
medical conditions, including Alzheimer’s diseases.
• Disorders grouped under the general term “dementia”
are caused by abnormal brain changes.
• These changes trigger a decline in thinking skills,
also known as cognitive abilities, severe enough to
impair daily life and independent function.
 TYPES OF DEMENTIA
 Alzheimer’s disease: -
 This is the most common type of dementia.
 It is a progressive disease beginning with mild memory loss and
possibly leading to loss of the ability to carry on a conversation
and respond to the environment.
 It involves parts of the brain that control thought, memory, and
language.
 Vascular dementia: -
 This is a general term describing problems with reasoning,
planning, judgment, memory and other thought processes
caused by brain damage from impaired blood flow to your brain.
 It is the second most common form of dementia in the over 65.
 TYPES OF DEMENTIA
• Frontotemporal dementia: -
• This is an uncommon type of dementia that causes problems
with behavior and language, speech and impacting personality.
• This dementia affects the front and sides of the brain (the frontal
and temporal lobes).
• Mixed dementia: -
• This refers to a situation where a person has more than one type
of dementia.
• Mixed dementia is very common, and the most common
combination is vascular dementia and Alzheimer’s.
• At least one in every ten people with dementia is diagnosed as
having more than one type, or mixed dementia
 TYPES OF DEMENTIA
• Lewy body dementia: - 
• This is caused by protein deposits in nerve cells. It
interrupts chemical messages in the brain and causes
memory loss and disorientation.
• People with this type of dementia also experience visual
hallucinations and have trouble falling asleep at night or
fall asleep unexpectedly during the day.
• They also might faint or become lost or disoriented.
• Dewy body dementia
• Is a progressive condition that affects movement and
motor control.
 TYPES OF DEMENTIA
• Parkinson's disease: -
• The majority of people with Parkinson’s disease will develop
dementia.
• Early signs of this type of dementia are problems with
reasoning and judgment.
• For example, a person with Parkinson’s disease dementia
might have trouble understanding visual information or
remembering how to do simple daily tasks.
• They may even have confusing or frightening hallucinations.
• This type of dementia can also cause a person to be irritable.
• Many people become depressed or paranoid as the disease
progresses.
 TYPES OF DEMENTIA
• Alcohol related brain damage: -
• Alcohol related brain damage is caused by drinking
alcohol excessively over a prolonged period of time
• Posterior cortical atrophy: -
• Posterior cortical atrophy is a rare form of dementia
which people usually develop between the ages of 50
and 65 and often affects their sight
• Huntington's disease: -
• Huntington’s disease is a genetic disorder caused by
a faulty gene on chromosome 4.
 INCIDENCE OF DEMENTIA
• The overall prevalence of dementia in adults older than 50
years in Africa was estimated to be about 2.4%, which
translates to 2.76 million people living with a disease in
2010.
• About 2.10 million of them live in Sub–Saharan Africa.
• An estimate of about 900,000 people with dementia was
discovered in the UK.
• This is projected to rise to 1.6 million people by 2040.
209,600 people will develop dementia this year, that's one
every three minutes.
• It is estimated that 70 per cent of people in care homes have
dementia or severe memory problems.
 CAUSES OF DEMENTIA
 Damage to brain cells is the primary cause of
dementia. Causes for this damage include:
o Advance age, as in case of Alzheimer’s disease
o Family history
o Damage to blood vessels of the brain
o Accumulation of clumps of protein in the brain
o Genetic disorders such as Huntington's disease
o Mental and neurological disorders such as
Parkinson’s disease and depression
o Traumatic brain injury or repetitive brain injury as
seen in boxers
 CAUSES OF DEMENTIA
• Infections which cause high fever
• Metabolic disorders such as thyroid problems
and diabetes
• Certain medications
• Vitamin deficiencies
• Poisoning with heavy metals or pesticides
• Alcohol abuse
• Brain tumor or cancer
• Enlarged structures of the brain
 PATHOPHYSIOLOGY OF DEMENTIA
The pathophysiology of dementia is not understood
completely. Most types of dementia, except vascular
dementia, are caused by the accumulation of native proteins
in the brain.
• Alzheimer Disease (AD) is characterized by widespread
atrophy of the cortex and deposition of amyloid plaques
and tangles of hyperphosphorylated tau protein in
the neurons which contribute to their degeneration. A
genetic basis has been established for both early and late-
onset AD. Certain factors like depression, traumatic head
injury, cardiovascular disease, family history of dementia
and smoking have been shown to increase the risk of
development of AD.
PATHOPHYSIOLOGY OF DEMENTIA

• Lewy Body Dementia is characterized by the

intracellular accumulation of Lewy bodies in the
neurons, mainly in the cortex.
• Frontotemporal Dementia is characterized by the
deposition of ubiquitinated TDP-43 and
hyperphosphorylated tau proteins in
the frontal and temporal lobes leading to dementia,
early personality, and behavioral changes, and aphasia.
• Vascular dementia is caused by ischemic injury to
the brain (e.g., stroke), leading to permanent neuronal
death.
 SIGNS AND SYMPTOMS OF
DEMENTIA
Early signs and symptoms are:
o Forgetting things or recent events.
o Losing or misplacing things.
o Getting lost when walking or driving.
o Being confused, even in familiar places.
o Losing track of time.
o Difficulties solving problems or making
decisions.
o Problems following conversations or trouble
finding words.
 SIGNS AND SYMPTOMS OF
DEMENTIA
o Difficulties performing familiar tasks.
o Misjudging distances to objects visually.
Common changes in mood and behavior include:
o Feeling anxious, sad, or angry about memory loss 
o Personality changes
o Inappropriate behavior
o Withdrawal from work or social activities
o Being less interested in other people’s emotions.
 DIETARY MANAGEMENT OF
DEMENTIA
The basic nutrition tips below can help boost the
person with dementia's health.
• Provide a balanced diet with a variety of foods. 
• Offer vegetables, fruits, whole grains, low-fat dairy
products and lean protein foods.
• Limit foods with high saturated fat and cholesterol. 
• Some fat is essential for health but not all fats are
equal.
• Reduce fats that are bad for heart health, such as
butter, solid shortening, lard and fatty cuts of meats.
 DIETARY MANAGEMENT OF
DEMENTIA
• Cut down on refined sugars. 
• Often found in processed foods, refined sugars contain
calories but lack vitamins, minerals and fiber.
• Going for healthier options like fruit or juice-sweetened
baked goods.
• But note that in the later-stages of dementia, appetite loss
is a problem, adding sugar to foods may encourage
eating.
• Limit foods with high sodium and use less salt. 
• Most people consume too much sodium, which affects
blood pressure.
• As an alternative, use spices or herbs to season food.
 DIETARY MANAGEMENT OF
DEMENTIA
FOOD TO TAKE:
o Leafy green vegetables, such as spinach, kale,
arugula and Swiss chard, which are rich in folate, or
Vitamin B9, that improves cognition and mood.
o Berries, such as blueberries, strawberries, raspberries
and blackberries, which are high in antioxidants and
flavonoids that protect the brain from oxidative stress
and inflammation.
o Colorful fruits and vegetables, such as carrots,
tomatoes, peppers, squash and oranges, which contain
various phytochemicals that have anti-inflammatory
and neuroprotective effects.
 DIETARY MANAGEMENT OF
DEMENTIA
o Cocoa, coffee and tea, which contain caffeine
and polyphenols that stimulate the brain and
enhance memory and attention.
o Fish, especially fatty fish like salmon, tuna,
mackerel and sardines, which are rich in omega-3
fatty acids that support brain health and function.
o Beans, nuts, seeds and legumes, which are good
sources of plant proteins, fiber, minerals and
antioxidants that nourish the brain and lower the
risk of cognitive decline.
 DIETARY MANAGEMENT OF
DEMENTIA
o Probiotic foods, such as yogurt, kefir,
sauerkraut and kimchi,
o which contain beneficial bacteria that
modulate the gut-brain axis and influence
brain function and behavior.
o Include Vitamin E supplements, low-fat or
fat-free foods
o to manage high blood cholesterol and use salt
and sodium moderately.
 DIETARY MANAGEMENT OF
DEMENTIA
o Leafy green vegetables, other vegetables, at
least 1 serving/day
o Berries, at least 2 servings/week
o Whole grains, at least 3 servings/day
o Fish, 1 serving/week
o Poultry, 2 servings/week
o Beans, 3 servings/week
o Nuts, 5 servings/week
o Wine, 1 glass/day*
o Olive oil
 DIETARY MANAGEMENT OF
DEMENTIA
FOOD TO AVOID:
o Butter and margarine: -
o While you don’t need to avoid butter and margarine
completely, limiting the amount you eat should help to slow
the progress of dementia.
o Try to avoid spreading butter thickly on your morning toast
and don’t use too much in frying, baking or sauces.
o If possible, replace butter and margarine with olive oil.
o Sweets: -
o Sweets are almost pure sugar so should be avoided at all
costs.
o Swap your bag of pick and mix for some dried or fresh fruit
if you really need a sweat treat.
 DIETARY MANAGEMENT OF
DEMENTIA
o Cheese: - Like butter, cheese is packed full of fat.
o Limiting your cheese intake to just one portion a week is
a good idea if you want to minimize your risk of
Alzheimer’s and slow the disease down.
o Fried and fast foods: - Fried and fast foods are
damaging to both your waistline and your mind.
o Packed full of saturated fat, and often high in salt, these
indulgent meals should be eaten only as a very occasional
treat.
o Replace fried foods with oven-cooked alternatives for a
healthier lifestyle.
 DIETARY MANAGEMENT OF
DEMENTIA
o Pastries: - Eating sugary foods on a regular basis can lead to
insulin resistance.
o This in turn can increase your risk of developing dementia and
make symptoms worse for those already have the condition.
o Pastries contain high levels of both fat and sugar. This double
whammy means they’re a no go for anyone trying to follow a
healthy diet.
o Red meats: - Limiting your consumption of red meat to just
four times a week can have a beneficial impact on your health.
o Switch red meat for chicken or fish to make your meals tasty
and good for the brain.
 DIETARY MANAGEMENT OF
DEMENTIA
o Alcohol: - Drinking alcohol can make the symptoms
of dementia worse and make those suffering from the
condition more confused and more irrational.
o Try to avoid alcohol completely to keep a clear head.
o White foods: - Foods like white bread and pasta
quickly turn to sugar as they’re digested.
o As we’ve already seen, the sweet stuff is bad for the
mind so avoid these hidden sugars whenever
possible.
 DIETARY MANAGEMENT OF
DEMENTIA
o Processed meat: - Processed food often contains high levels
of salt and fat.
o It can also have a number of chemicals that are bad for the
brain.
o Specifically, chemicals called nitrosamines – which are used
to increase shelf life – have been linked to an increase in
brain degeneration.
o Microwave popcorn: - Microwave popcorn contains
diacetyl, a chemical that may lead to an increase of amyloid
plaques in the brain.
o Research has shown that a build-up of these plaques can
cause brain degeneration and Alzheimer’s.
 CONCLUSION
• Dementia is a degenerative that eventually affects a
person’s ability to live independently.
• A dietary management for it goes a long way in the
prevention and management of the disease.
• It can include a lot dietary and lifestyle changes that
requires a high level of discipline and commitment
• but by following up on this diet and instructions from
physicians, there would be a significant improvement
in the health of people suffering from dementia.
 SUMMARY
• Congestive cardiac failure and dementia
are prevalent diseases in the society and
• we’ve been able to look at their
definitions, types, incidence, causes,
pathophysiology, signs and symptoms,
most importantly, their dietary
managements.
 REFERENCES
• National Heart, Lung, and Blood Institute, (2022). Heart-Health
Living, https://
www.nhlbi.nih.gov/health/heart-healthy-living/healthy-foods
• Marianne Belleza (2022). Heart Failure, https
://nurseslabs.com/heart-failure/#google_vignette
• University of California (2021). Diet and Congestive Heart Failure,
https://www.ucsfhealth.org/education/diet-and-congestive-heart-failure
• Mayo Clinic (2022). Heart Failure, https://
www.mayoclinic.org/diseases-conditions/heart-failure/symptoms-cause
s/syc-20373142
• Brittany Poulson, (2022). Congestive Heart Failure (CHF) Diets for
Heart Health, https
://www.verywellhealth.com/congestive-heart-failure-diet-5208755
 REFERENCES
• Shereen Lehman, (2023). 10 Foods that are good for
your heart, https://
www.verywellhealth.com/foods-that-are-good-for-your-h
eart-2507169
• Rachel Nall, (2022). 10 Types of Dementia, https://
www.healthline.com/health/types-dementia#parkinsons
• Alzhimer’s Society, (2022), Dementia,
https://www.alzheimers.org.uk/about-us/news-and-media/
facts-media#:~:text=The%20report%20found%20there%
20are,dementia%20or%20severe%20memory%20proble
ms
.