Rheumatic Heart Disease (RHD) is a chronic condition resulting from damage to the heart valves following one or more episodes of acute rheumatic fever caused by Group A Streptococcal infection. The disease primarily affects the mitral valve, followed by the aortic valve, leading to permanent structural changes. If left untreated, Rheumatic Heart Disease can result in several serious complications that significantly affect health, quality of life, and survival. Clinical and therapeutic nutrition plays an important role in minimizing symptoms, preventing malnutrition, and supporting overall cardiovascular health. Valvular heart disease is the most common complication of Rheumatic Heart Disease. Progressive scarring, thickening, calcification, and fusion of the valve leaflets lead to mitral stenosis, mitral regurgitation, aortic stenosis, or aortic regurgitation. These abnormalities impair normal blood flow through the heart, increasing cardiac workload and reducing cardiac efficiency. Heart failure is one of the most severe complications. Damaged heart valves force the heart to pump harder, eventually weakening the heart muscles. Patients develop symptoms such as fatigue, breathlessness, swelling of the legs, reduced exercise tolerance, pulmonary congestion, and fluid retention. Nutritional management includes