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CARDIAC REHAB
THERAPEUTIC LIFESTYLE
CHANGES DIET
T.L.C.
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WHAT ARE THERAPEUTIC
LIFESTYLE CHANGES?

Diet
 Exercise
 Smoking
Habits
Habits

Weight

Blood Pressure Control
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WHY DO WE NEED TLC?
 For
those with Cardiac Disease or at
high risk for Cardiac Disease
 Helps to lower the Bad Cholesterol
(LDL), raise the good Cholesterol
(HDL), improve Total Cholesterol
levels, and improve Triglyceride
levels.
 Prevent future heart attacks.
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THE TLC DIET
Cholesterol: < 200 mg/day
 Total Fat: 25-35% of total calories
 Saturated Fats: < 7% of total calories
 Monounsaturated Fats: Up to 20% of total
calories.
 Polyunsaturated Fats: Up to 10% total
calories.
 Trans Fatty Acids: No established amount
 Total Calories: Balance calorie intake with
calories burned to achieve desirable body
weight and prevent weight gain.

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THE TLC DIET




Plant Phytosterols
Increased Soluble
Fiber
Soy Products
Omega 3 Fatty
Acids
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CHOLESTEROL




A Fat-like substance
found in animal
products.
Raises cholesterol
levels in the blood.
Sources of
cholesterol: Egg yolks,
meats, dairy, etc.
Less than 200 mg
cholesterol/day
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TOTAL FAT:
 There
is a range of total fat
recommended – 25-35% of calories.
 Usually with diabetes or metabolic
syndrome, the level of total fat is
higher.
 Saturated fats should still be very
low, polyunsaturated and
monounsaturated fats moderate.
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GRAMS OF TOTAL FAT
 Fat
is measured in grams.
 Each gram of fat has nine calories.
 Some examples of total fat intake
and calorie levels:
1200 calories - 25% fat - 33 grams
1500 calories - 25% fat - 42 grams
1800 calories - 25% fat - 50 grams
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SATURATED FATS:
These fats are usually found in animal
products, but can be in some vegetables.
 Usually solid or hard at room temperature.
 Raises blood cholesterol more than any
other fat in the diet
 Foods high in “sat fat” – coconut, bacon,
sausage, cream, sour cream, hotdogs,
bologna, cheeses, etc.
 These fats should be a small part of your
diet.

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POLYUNSATURATED FATS:



These fats are usually from a plant source.
When polyunsaturated fats replace saturated
fats, the LDL levels decrease.
Sources are: Soybean, sunflower, cottonseed
oils; margarines made from these oils.
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MONOUNSATURATED FATS:



These fats are usually
found in plant
sources.
These fats can be
substituted for
carbohydrates with
metabolic syndrome
or diabetes
Sources: Many nuts,
olive, peanut and
canola oils.
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TRANS FATTY ACIDS:
These fats come from plant sources, but
are liquid oils that have been processed
and are made hard like saturated fats.
 These fats raise the cholesterol and LDL
levels in the blood.
 Sources of these fats are: Stick
margarine, Crisco-type fats, baked goods,
breads, snack foods, donuts, etc.

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TOTAL CALORIES:




How many calories do
we need?
Multiply your weight
by 10-12 and that is
your calorie level for
weight maintenance.
Subtract 500
calories/day for each
pound weight
loss/week.
Balance calories by
eating a little less and
exercising a little
more.
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PLANT PHYTOSTEROLS:
These foods are found in plants and are
thought to help lower cholesterol.
 Phytosterols are also added to foods, like
margarine, spreads, cereals and cereal
bars..
 Natural sources are: vegetables, nuts and
seeds.
 It is thought that using .8 grams/day may
lower heart disease risk.

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SOLUBLE FIBER:



These foods have a “gellike” substance that may
help to lower cholesterol
and LDL levels.
Sources of soluble fiber:
Oats, whole grain breads,
dried beans and peas,
apples, oranges, green
beans, sweet potatoes,
almonds, etc.
We need 10-25 grams/
day.
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SOY PRODUCTS:




Soy foods can be
substituted in the diet, in
place of animal proteins to
help lower LDL levels.
Studies show that soy
protein may improve
cholesterol, improve
hypertension, and improve
blood vessel health.
Sources of soy are: tofu,
edamame, meat
replacements, soy milk,
roasted soy nuts and
more.
Substitute 25-50 gm of soy
protein for animal protein
each day to lower LDL.
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OMEGA 3 FATTY ACIDS:
These fats can be found in fish as well as
some plant sources.
 Studies show that these fatty acids have
potential benefits for preventing heart
disease.
 Sources of these fats are: salmon,
mackerel, sardines, herring, trout and
plant sources, flax, canola, walnuts and
soy products.
 It is recommended to add 2 servings of
fish weekly to increase omega 3 fatty
acids.

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EATING WELL WITH THE TLC
DIET
The TLC diet calls for a variety of foods.
 It is a mixture of foods that are low in
saturated fats, trans fats and high in fiber
and taste!
 It will satisfy your tastes and your heart!

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EATING WELL WITH TLC:
BREADS/CEREALS/GRAINS
We need 6 or more servings/day
 A serving is 1 ounce or 1 cup
 These foods can be higher in fiber, vitamin
B complex, calcium, and iron.
 These foods are usually low in saturated
fats, cholesterol, and total fat.
 Use whole grains breads, cereals, rice,
crackers and low fat cookies and desserts.

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EATING WELL WITH TLC:
VEGEGABLES, BEANS, PEAS
 We
need 3-5 servings each day.
 A serving size is ½ cup cooked and 1
cup raw.
 These foods are good sources of
vitamins, fiber, minerals, protein and
other nutrients.
 Use fresh or frozen to reduce sodium
and get plenty of fiber. All are great
for you!
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EATING WELL WITH T L C:
FRUITS

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
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We need 2-4 servings
each day.
A serving is one piece
or ¾ cup.
Good sources of
vitamins, fiber and
sweet flavor.
Use fresh or frozen or
“light” canned fruits.
All are great for you!
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EATING WELL WITH T L C:
DAIRY FOODS
 We
need 2-3 servings each day.
 A serving size is 8 oz. or 1 cup
 These foods provide Calcium,
Vitamin D, protein, and
carbohydrates.
 The best sources are fat-free, skim
or low fat milk, cheeses, cream
cheese, sour cream, non-dairy
creamer and frozen products.
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EATING WELL WITH T L C:
PROTEIN FOODS: MEATS

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We need 5 ounces
each day or less.
A serving = 1 ounce
Choose lean red
meats: sirloin, round,
rump, tenderloin, loin,
etc.
Limit organ meats.
Choose red meats less
often.
All meats, even fish
and chicken, have fats
and cholesterol.
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EATING WELL WITH T L C:
POULTRY, FISH AND EGGS
 Choose
skinless poultry.
 Choose any fish product.
 Bake, broil, stew, grill, poach – DO
NOT FRY!
 Try to eat 2 servings of fish/week.
 Choose egg whites any time – only 2
egg yolks each week.
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EATING WELL WITH T L C:
FATS AND OILS


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We need about 3-6 servings of added fats/day.
A serving is 1 teaspoon.
Choose canola, olive or peanut oils. Choose
margarines with “No Trans Fats”, liquid oil or
water as the first ingredient.
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EATING WELL WITH T L C:
EATING A BALANCED DIET
 Eating
a variety of foods is key to
staying healthy.
 Watching portion sizes, on the labels
and by using your “eyeballs” help
with weight management.
 Include plenty of fruits, vegetables,
whole grains, lean meats and dairy
and a little fat and you are set!!
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A WORD ABOUT CARB FOODS

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

Good, Bad, or What?
We need carbs, even
with diabetes.
Try to choose the
more complex carbs:
whole grain breads,
cereals, pastas, fruits,
etc.
Avoid the sugars:
cokes, candy, cakes,
pies, etc.
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EATING OUT WITH T L C
 Choose
carefully, but always ENJOY!
 Ask for double side veggies or
salads.
 Ask for dressing, sauces, and butter
on the side.
 Choose grilled, steamed, garden
fresh, stir fried, blackened, etc.
 Ask a lot of questions and request
yours prepared the way you want it.
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COOKING WITH T L C
Use non-stick cookware with spray oil or
very little (1 tsp.) oil.
 Start off with 90% or leaner meats.
 Allow soups, stew, gravies, broths, etc. to
cool for several hours and remove visible
fat.
 Use non fat milk/skim evaporated milks
for creamed items.
 Use fat free seasonings: bouillon, fat free
soups, herbs, spices, non fat sour cream,
etc.

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HEART HEALTHY LIVING

Learn to enjoy cooking and eating low fat
and with less salt. It takes a little time and
effort, but the rewards in taste and health
will be worth it.
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