Atherosclerosis is a chronic progressive disease of the arteries characterized by the accumulation of lipids, cholesterol, inflammatory cells, fibrous tissue, and calcium within the inner lining of medium and large arteries. These deposits, known as atherosclerotic plaques, gradually narrow the arterial lumen and reduce blood flow to vital organs. Atherosclerosis is one of the leading causes of cardiovascular diseases, including coronary artery disease, stroke, and peripheral arterial disease. It is a major public health problem worldwide and is responsible for significant morbidity, disability, and mortality. Community nutrition plays a crucial role in the prevention and management of atherosclerosis because dietary habits strongly influence blood lipid levels, body weight, blood pressure, inflammation, and overall cardiovascular health. The term atherosclerosis is derived from two Greek words: "athero," meaning gruel or paste, and "sclerosis," meaning hardening. The disease develops over many years and often begins in childhood or adolescence, although symptoms usually appear later in adulthood. It is considered a lifestyle-related disorder that results from the interaction of genetic, environmental, dietary, and behavioral factors. The arterial wall consists of three layers: the intima, media, and adventitia. Atherosclerosis primarily affects the intima. Damage to the endothelial lining initiates the disease process. Endothelial injury may result from hypertension, elevated cholesterol, smoking, diabetes mellitus, obesity, physical inactivity, unhealthy diet, and chronic inflammation. Once the endothelium is damaged, low-density lipoprotein (LDL) cholesterol enters the arterial wall and undergoes oxidation. Oxidized LDL attracts monocytes, which migrate into the intima and transform into macrophages. These macrophages engulf oxidized LDL and become foam cells, forming fatty streaks, which are the earliest visible lesions of atherosclerosis. As the disease progresses, smooth muscle cells migrate from the media into the intima and produce collagen and extracellular matrix. This process results in the formation of a fibrous cap over the lipid-rich core. Gradually, calcium deposits accumulate within the plaque, making the artery stiff and less elastic. Plaques may remain stable for years or become unstable and rupture. Plaque rupture exposes thrombogenic material to the bloodstream, leading to clot formation. A thrombus may partially or completely block blood flow, causing myocardial infarction, ischemic stroke, or sudden cardiac death. Several risk factors contribute to the development of atherosclerosis. Some are non-modifiable, while others are modifiable through lifestyle changes and community nutrition interventions. Non-modifiable risk factors include increasing age, male gender, family history of cardiovascular disease, and genetic predisposition. Although these factors cannot be altered, individuals with these risk factors benefit significantly from healthy dietary practices and regular health screening. Modifiable risk factors include elevated LDL cholesterol, low high-density lipoprotein (HDL) cholesterol, high triglycerides, hypertension, diabetes mellitus, obesity, smoking, excessive alcohol intake, sedentary lifestyle, unhealthy dietary habits, chronic stress, and exposure to environmental pollution. Community nutrition programs focus primarily on these modifiable factors because they can substantially reduce the incidence of atherosclerosis. Diet is one of the most important determinants of cardiovascular health. Diets rich in saturated fats, trans fats, refined carbohydrates, sugar-sweetened beverages, excessive sodium, processed meats, and ultra-processed foods increase the risk of atherosclerosis. Saturated fats, found in fatty meats, butter, ghee in excess, full-fat dairy products, coconut oil, and palm oil, increase LDL cholesterol. Industrial trans fats found in bakery products, deep-fried foods, vanaspati, and hydrogenated oils are particularly harmful because they increase LDL cholesterol while decreasing HDL cholesterol. Excessive intake of simple sugars contributes to obesity, insulin resistance, and elevated triglycerides. In contrast, diets rich in fruits, vegetables, whole grains, legumes, nuts, seeds, fish, and healthy vegetable oils help protect against atherosclerosis. Dietary fiber binds bile acids and cholesterol in the intestine, reducing cholesterol absorption and promoting its excretion. Soluble fiber from oats, barley, beans, lentils, apples, citrus fruits, and psyllium is particularly effective in lowering LDL cholesterol. Healthy fats play an essential role in cardiovascular protection. Monounsaturated fatty acids,