ANGINA

PECTORIS

Presented by Group 1
 Pathophysiology of Angina Pectoris

• Also called angina, is defined as substernal chest pain, pressure, or

discomfort that is typically exacerbated by exertion and/or emotional
stress, lasts greater than 30 to 60 seconds, and is relieved by rest and
nitroglycerin (Kloner & Chaitman, 2016).
• Traditional risk factors include tobacco use, hypertension, diabetes
mellitus, dyslipidemia, obesity, sedentary lifestyle, among others
(Escott-Stump, 2015).
• Possible triggers of this condition include emotional stress, exposure to
very hot or cold temperatures, heavy meals, and smoking treatment
(Mayo Clinic, 2018).
 01
Nutritional Assessment
 Anthropometric
• Height: 5’7” or 170.18cm
• Weight: 79.8kg
• BMI: 27.6 (Overweight)
• Age: 58 years old
Biochemical • Sex: Male
• Elevated Glucose level: 110 mg/dl • Works as an insurance
broker
• Smokes 1 pack of
Dietary
cigarette per day
• Drinks 2-3 cocktails per night
• Usually eats large meals

Medications
• Takes vitamins everyday (vitamin kind not
specified in the case)
 02
Nutrition Diagnosis
Overweight (NC 3.3) related to excessive energy
intake (NI 1.3) and physical inactivity (NB 2.1) as
evidenced by BMI of 27.6, consumption of large
meals and intake of alcohol specifically, 2-3
cocktails per night.
 03

Nutrition
Intervention
- Provide a sample meal plan that offers frequent amount of feedings,
increased fiber, fluid and low-fat intake.
- Require the client to record his food intake using a food diary to allow
the dietitian track his food intake.
- With physician’s approval, refer the client to a fitness instructor for
proper physical activity and a stress management professional for further
help.
- Provide nutrition counseling on the importance of proper diet and
possible outcomes of his current diet in relation to cardiovascular
diseases.
- Educate the client on how tobacco use increases the risks of a person
acquiring severe cardiovascular diseases.
 Sample menu plan
MEAL MENU
Breakfast Apple Slices
(sweet, juicy)
Vegetable Frittata
(savory, sweet) (baked) 
Egg mixture consist of egg, broccolini, diced
carrots, peas and red bell pepper
Brown Rice
(nutty, earthy) (boiled)
AM Snack Oatmeal with Almond and Mixed Berries
(fruity, nutty, sweet) whole oat groats combined
with almond nuts, sliced strawberries and
raspberries
 Lunch Chop suey 
(savory) (stir-fried) chicken liver, baby corn,
quail eggs, broccoli, chayote, carrots, Chinese
cabbage, oyster sauce
Brown Rice
(nutty, earthy) (boiled)
Banana
(lakatan) (sweet, starchy)
PM Snack Chopped Vegetable Salad with Garlic
Dressing
(savory) cucumber, bell pepper, tomato, onion,
garlic, salt, pepper
 Supper Salmon in Tamarind Miso Soup
(savory, slightly sour) boiled) salmon,
banana blossom, mustasa leaves, string
beans, eggplant, white miso paste, green
tamarind, red tomatoes, red onion, ginger,
vegetable oil, water
Brown Rice
(nutty, earthy) (boiled) brown rice, water
Papaya 
(sweet) ripe papaya
Midnight snack Mediterranean Hummus Celery Sticks
(savory, creamy) pine nut hummus, celery
stalks, red onion, bell pepper, olives
 Sample meal

Chopseuy with Rice

 04
Monitoring and Evaluation
- Monthly monitoring of his weight which should have 5%
weight loss in the first month, 7.5
% in the third month and 10% in the sixth month.
- Evaluate his food intake thru his food diary to know if he
adheres to the intervention of
small frequent feedings, increased fiber intake and adequate
fluid intake.
Thanks for listening!