Transcript Hypertension - Dietetic Portfolio

HYPERTENSION
With Lauren Arnett and Erin Baas
HYPERTENSION
Hypertension is the term used to describe high
blood pressure
 When BP exceeds 140/90 = hypertension
 In the human body, salt is needed in the blood to
control the electrolyte balance inside and outside
of cells.
 Our bodies only need about 500 mg of salt a day
to sustain that electrolyte balance
 3,300 mg a day is the average sodium intake for
Americans today
 The American Heart Association recommends no
more than 2,400 mg a day

MAIN CAUSES
Obesity
 Excess of salt in the diet
 High stress levels
 Smoking
 Diabetes
 Family history of high blood pressure
 Kidney, nervous system, & blood vessel
conditions
 Body hormone levels
 Old age

RISK FACTORS
Heart attack/heart failure
 Stroke
 Chronic Kidney Disease
 Poor blood supply to legs
 Bleeding from the aorta
 Vision problems
 Osteoporosis
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PREVENTION
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Eating a well balanced, healthy diet
Avoid too much sodium
Limit fried and processed foods
Eat lean protein foods such as soy, fish and skinless
chicken
Steer clear of foods high in saturated fat like cream,
butter, whole milk, and fatty meats
Cook fish, chicken, and other lean meats by broiling,
grilling, poaching, and baking.
Choose foods high in soluble fiber like bran, oats,
lentils, and beans.
Learn to understand food labels to be able to make
healthier choices when grocery shopping
DASH DIET
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Dietary Approaches to Stop Hypertension
Proven to help lower blood pressure
Includes many foods rich in fiber(30 g/day),
potassium(4700mg/day), calcium(1250 mg/day),
magnesium(500 mg/day), and no more than 1500 mg/day of
sodium
Eat fresh fruits and vegetables daily
Eat nuts, seeds, or legumes daily
INSTRUCTING CLIENTELE

A client who consumes a large amount of sodium
each day is going to have trouble changing their
daily eating habits. To help them change their
ways one can:
Find out the client’s food preferences to make sure
they have foods in their daily meals that they like.
 Teach the client how to experiment with substituting
salt for different herbs and spices. This will help
expand the range of foods the client is willing to try.
 Substitution can also help the client to realize they
can still eat a variety of the same foods they were in
their previous diet. These foods will be much lower in
sodium content, but the flavor will not be lost.
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Food Item
Calories
(cal)
Protein
(g)
Carbs
(g)
Fat
(g)
Sat. Fat
(g)
Cholest.
(mg)
Sodium
(mg)
Fiber
(g)
Baked stuffed
Tomatoes
(1/2 tomato)
118.79
4.18
24.38
1.96
.27
.08
93.43
4.06
Carrots
(1/2 cup)
35.26
.85
8.23
.14
.025
0
51.49
2.58
Garlic Toast
(1 slice)
77.06
2.31
16.06
.22
.03
0
24.84
.65
Raspberry lemon
custard
(1 cup)
121.56
4.20
22.34
2.75
.80
106.25
106.95
2.72
Wild mushroom
wontons
(1 wonton)
54.23
2.50
6.72
2.06
.92
5.12
72.42
.50
Baked Potato
Soup (4 oz)
177.92
9.20
26
5.03
3.13
16.26
289.50
5.37
Pear salad
(1 cup)
420.79
5.34
21.77
36.41
6.79
10.71
207.48
3.27
Fruity ice cream
soda
(1 cup)
102
1
17
4
0
15
54
0
Vegetarian
Lasagna
(1 serving)
368.3
19.4
48
11.1
6.5
38.3
55.35
3.7
Lasgna with
meat
(1 serving)
307
14.4
32.8
11.6
6
39.09
75.77
2.19
Totals
1,782.91
63.38
223.3
75.27
24.47
230.81
1031.23
25.04
CONTRIBUTIONS
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We both contributed to the project equally. We
both researched for recipes and decided on which
recipes to use. Lauren typed up each recipe and
Erin created the power point. We both worked on
and wrote up the market order. The both of us
worked hard, learned a lot, and overall enjoyed
working on this project.
WORKS CITED
Hahn, P.R. (2004). The Everything Low-Salt
Cookbook. Avon, MA: F+W Publications
Company.
Dugdale, D.C. (2011, June 10). Hypertension.
Retrieved from
www.ncbi.nlm.nih.gov/pubmedhealth/PMH00015
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