NURS 3220 Lecture Notes - Lecture 23: Cereal Germ, Thiazide, Salt
Document Summary
Which elements of hypertension can we modify nutritionally: 1. Labels: sources, table salt, food preservative cured meats, canned vegetables, etc. Vegetable (carrots, tofu: c. supplements (tums, calcium carbonate, all minerals are found in fresh fruits, vegetables, dairy, water soluble, so don"t cook in water, know sources of potassium, especially for those on diuretics, 2. Decrease inflammatory damage to blood vessel intima: antioxidants, phytochemicals (plants, use fruit and vegetable colors, 3. Modify types of fats in diet: replace saturated with poly or mono unsaturated fats (animal vs. plant?, eliminate trans fatty acids, eliminate cholesterol? (no eggs?, eliminate fats, who should have higher fat percentage in diet, 5. Change use of specific substances (alcohol, tobacco: a. Balance of energy sources: trans fatty acids: fats 25-35%, < 7% saturated, 10% polyunsat. , 20% monounsat. , no, carbs 50-60% - whole grains, protein 15%, use soy protein, 4. Fiber 25-30 gm/day, 10-25 gm soluble: 6. Which program would you use for patient counseling: a.
