Cardiac and vascular diseases are strongly influenced by long-term dietary patterns, metabolic health, and lifestyle behaviors. Nutrition therapy plays a foundational role in cardiovascular disease prevention, stabilization, and recovery by addressing modifiable risk factors such as dyslipidemia, hypertension, obesity, and impaired glucose regulation. The Dietetics & Nutrition Department works closely with cardiologists, cardiac surgeons, and rehabilitation teams to provide structured, individualized nutrition care that supports heart and vascular health.

For patients with coronary artery disease (CAD), nutrition strategies focus on slowing disease progression, supporting vascular function, and reducing the risk of future cardiac events. Dietary planning emphasizes balanced nutrition, improved fat quality, controlled energy intake, and long-term adherence to heart-protective eating patterns that support arterial health.

Heart failure nutrition optimization is particularly important due to increased metabolic demands, risk of muscle loss, and fluid balance challenges. Nutrition care aims to preserve lean body mass, support energy needs, and reduce dietary factors that increase cardiac workload. Early identification and correction of nutritional risk are essential to improving functional capacity and quality of life in heart failure patients.

Hypertension-related dietary care focuses on sodium awareness, weight management, and dietary patterns that support blood pressure control. Patients receive practical education on food selection, label reading, and sustainable dietary habits to reduce vascular strain and long-term cardiovascular risk.

Patients undergoing angioplasty or cardiac surgery require specialized nutrition support to aid healing, reduce postoperative complications, and support gradual return to daily activities. Nutrition plans are adapted to meet increased recovery needs while reinforcing long-term cardiovascular protection.

Stroke prevention nutrition targets modifiable dietary risk factors associated with cerebrovascular disease, including lipid abnormalities, hypertension, obesity, and metabolic dysfunction. Nutrition care supports vascular integrity, cognitive health, and functional recovery following stroke or transient ischemic events.

Fluid and electrolyte balance disorders are common in cardiac patients, particularly those with heart failure or advanced cardiovascular disease. Nutrition therapy is carefully aligned with clinical monitoring to maintain electrolyte stability, prevent fluid overload, and reduce hospitalization risk.

Across all cardiac and vascular conditions, nutrition care emphasizes long-term risk reduction, symptom control, functional recovery, and quality of life improvement. Ongoing monitoring, patient education, and behavioral support are integral to achieving sustainable cardiovascular health outcomes.