2. Group Members
• Meera Maraj
• Omari Joseph
• Nailah Antoine
• Mikhail Lutchmedial
• Kern Rocke
3. Patient Profile and
Medical Records Data
Age= 50 years
Sex= Male
Ethnicity= African American
Occupation= High School Football Coach
Height= 6 feet 3 inches
Weight= 220 lbs
BP= 160/100
Medical Hx= Stage 2 (essential) Hypertension
P.A.= Walks 30 mins, 4-5 times per week
Previously a 2- pack a day smoker
Previous Dietary Tx= 4-gm Na Diet
Pharmacological Tx = 25 g hydrochlorothiazide qd
4. Patient Profile and
Medical Records Data
Chief Complaint:
Difficulty in adhering to a reduction of salt in the diet.
Food tastes bland and tasteless.
6. Pathophysiology of
Hypertension
• Hypertension is the chronic elevation of blood
pressure that, in the long-term, causes end-organ
damage and results in increased morbidity and
mortality.
• Occurs due to the abnormal functioning of the
arterial pressure related to the central nervous
system, renin-angiotensin-aldosterone system,
endothelial dysfunction, genes and even due to
certain environmental factors.
7. Pathophysiology of
Hypertension
• Factors which contribute to the development of
hypertension are:
Aging
Genetics
Obesity
Smoking
Salt Sensitivity
High Frequent Alcohol Consumption
High Fat Diet
Low Fiber Diet
• Normal blood Pressure is calculated as: 120/80 in
healthy adults.
8. Pathophysiology of
Hypertension
• Resting Blood Pressure ≥ 140/90 on two separate
occasions in an individual is characterized as either
Stage I or Stage II Hypertension.
• Resting Blood Pressure ≥ 130/80 in diabetic patients
increases their risk for the development of heart
disease.
12. Anthropometrics
• BMR = 66 + (13.7 x 100kg) + (5 x 190.5cm) – (6.8 x 50)
x 1.48
= 66 + 1370 + 952.5 – 340 x 1.48
= 2048.5 x 1.48
= 3031.8 kcals/ day
• EER = 864 – (9.72 x 50) + PA x (14.2 x 100) + (503 x 1.905)
=864 – 486 + (PA x 1420 + 958.2)
=378 + (PA x 2378.2)
=378 + (1.27 x 2378.2)
=378 + 3020.3
=3398.3 kcals/ day
13. Biochemical
Biochemical Patient value – mg/dl Normal value – mg/dl
parameter
Total cholesterol 300 140-199
LDL cholesterol 135 <130
HDL cholesterol 35 37-70
Triglycerides 250 35-160
14. Biochemical
• Altered Lipid Values as a result of:
1) High Saturated Fat and Trans-Fat Intake
2) High Sugar Intake
3) High Alcohol Intake
4) Overweight
15. Clinical
Healthy, male who looks his age
Temp= 98.6 0F BP= 160/100 mmHg
HR= 80 bpm RR= 15 bpm
Regular rate and rhythm, normal heart sounds (No
clicks, murmurs, or gallops)
No edema present on the skin and on hands and feet
16. Clinical
• Diagnosis of Stage 2 (Essential) Hypertension 1 year
ago
• Medical History shows that the subject’s mother
died from a Myocardial Infarction Related to
Uncontrolled Hypertension
• Hypertension of subject may have been caused
due to genetic history of hypertension
17. Dietary- History
24-hr Recall
Usual dietary intake:
AM: 1 c coffee (black)
Hot (oatmeal with 1 tsp margarine and 2 tsp sugar) or cold (Frosted
Mini- Wheats) cereal.
½ c 2% milk
1 c orange juice
Snack 2 c coffee (black)
1 glazed donut
Lunch: 1 can Campbell’s tomato bisque soup
10 saltines
1 can diet cola
After work: 2 (usually) gin and tonics (3 oz gin with 5 oz tonic)
PM: 6 oz baked chicken (white meat no skin) (seasoned with salt pepper,
garlic)
1 large baked potato with 1 T butter, salt and pepper
1 c glazed carrots (1 tsp sugar, 1 tsp butter)
Dinner salad with ranch – style dressing (3 tsp)- lettuce, spinch,
croutons, sliced cucumber
HS snack: 2 c butter pecan ice cream
20. Recognition of Diet/ Drug
Interaction
• High intakes of salt in the diet increases the excretion
of Potassium while taking hydrochlorothaizde can
lead to development of hypokalemia
• High intakes of Caffeine while taking
hydrochlorothaizde can lead to a strong diuretic
effect on the body thereby leading to dehydration
• Untreated dehydration can lead to heart injury,
cerebral edema, kidney failure, hypovolemic shock
and even death.
22. Nutritional Needs
Calculations
CHO requirements = 45% - 65% based on a 2000 calorie
intake
If 45% - 65% of carbohydrates are recommended based on
a 2000 calorie intake
X % - Y of carbohydrates are recommended based on a
3031.8 calorie intake
X% - Y% = (45% - 65%) * 3031.8 / 2000
= (136,431% - 197,067) / 2000
= 68.2g – 98.5g
23. Nutritional Needs
Calculations
• PRO requirements = 10% - 35% based on a 2000 calorie
intake
If 10% - 35% of proteins are recommended based on a 2000
calorie intake
X % - Y of proteins are recommended based on a 3031.8
calorie intake
X% - Y% = (10% - 35%) * 3031.8 / 2000
= (30,318% - 106,113) / 2000
= 15.2 g – 53.1g
24. Nutritional Needs
Calculations
FAT requirements = 40% - 65% based on a 2000 calorie
intake
If 40% - 65% of proteins are recommended based on a 2000
calorie intake
X % - Y of proteins are recommended based on a 3031.8
calorie intake
X% - Y% = (40% - 65%) * 3031.8 / 2000
= (121,272% - 197,067) / 2000
= 60.6 g – 98.5 g
26. Nutrition Diagnosis
• Overweight as related to high carbohydrate and fat
diet as evidenced by BMI of 27.56 and % IBW of
112.24 %.
• Altered nutrition related laboratory values related to
high fat diet as evidenced by total blood
cholesterol of 300mg/dL, blood triglycerides of
250mg/dL, LDL of 135mg/dL and HDL of 35mg/dL.
• Altered metabolic status (hyper) related to high salt
and fat intake, family history of hypertension as
evidenced by blood pressure of 160/100 mmHg
and death of patient’s mother from MI related to
uncontrolled hypertension.
27. Nutrition Diagnosis
• Inadequate mineral intake (Potassium and
Calcium) related to low dietary intake as
evidenced by dietary intake of 81.1% Potassium
and 84.2% Calcium.
• Low adherence to nutrition recommendations
related to patient’s low adherence to a 4mg sodium
diet as evidence by chief complaint of foods being
bland and tasteless.
29. Nutrition Care Plan
Problem Goal Strategies Monitoring and
Evaluation
Overweight To achieve a weight To provide a 2925 24 hr recall, food
loss of 20-22 lbs in 10 kcal/day low sodium frequency
months. and Low fat, questionnaire,
reduced diet. monthly weight
check-up.
Altered nutrition The patient will To provide a diet To monitor pt.
related laboratory achieve lower low in lipids laboratory values.
values laboratory values to (saturated fat and
reach normal range. cholesterol) and to
Cholesterol = 140-199 increase daily
mg/dL physical activity
LDL-C = < 130 mg/dL levels.
HDL-C = >40 mg/dL
To educate pt. on
TG = 35-160 mg/dL
choosing foods low
in saturated fat,
cholesterol and
triglycerides.
30. Nutrition Care Plan
Problem Goal Strategies Monitoring and
Evaluation
Altered metabolic status Patient should achieve a To increase activity Monthly blood pressure
(hyper) normotensive BP of (aerobic) to 60 minutes, 5 measurements, food
≤ 120 mmHg times/week. frequency questionnaire
80 To provide a low sodium and 24-hr recall.
diet (< 2300 mg/day) –
based on the DASH Diet.
To decrease the
consumption of fast
foods on weekends from
Fridays and Saturdays
once/week to Fridays
and Saturdays once
every 3 weeks.
To increase consumption
of low sodium home
cooked meals.
31. Nutrition Care Plan
Problem Goal Strategies Monitoring and
Evaluation
Inadequate mineral To increase consumption To provide a diet rich in Food frequency
intake (Potassium (K) of foods rich in K and Ca. K and Ca using foods questionnaire, monthly
and Calcium(Ca)) such as low-fat dairy biochemical tests.
products (Ca), mango
(K), tomatoes (K),
tomatoes (K), leafy green
vegetables (Ca and K),
fish (K).
Low adherence to To increase adherence to a To provide nutrition Food frequency
nutrition related low sodium diet. education and questionnaire, 24-hr
recommendations counselling on the recall.
importance of adherence
to a low sodium diet to
patient and patient’s
wife.
32. Menu
Breakfast:
2 servings of whole wheat cereal
2 servings of a medium sized banana (sliced)
2 servings of 1% or low fat milk
1 serving of garlic tea
Snacks: (AM)
1 large mango
1 20oz bottle water
33. Menu
Lunch:
2 servings of mackerel (steamed / lemon)
3 servings of whole wheat pasta
1 serving of cooked pigeon peas
2 servings of vegetables – 1 toss salad (1c lettuce, carrots)
1 serving of olive oil
3 servings of vegetable / fruit juice – beet root (1.5 serv) &
pineapple juice (1.5 serv)
Snack: (PM)
1 20oz bottle water
1 medium orange
3 servings of Trail Mix
34. Menu
DINNER:
4 servings of whole wheat bread (Home-made, low
sodium)
1 serving tomatoes
1 serving lettuce
1 serving salmon
1 cup of water (8oz)
37. References
Life Extension. 2012. “Risk Factors for High Blood Pressure.” Accessed November 10 th, 2012.
http://www.lef.org/protocols/heart_circulatory/high_blood_pressure_04.htm.
Mahan, L. Kathleen, and Escott- Stump, Sylvia. 2008. Krause’s Food and Nutrition and Diet
Therapy. 12th edition. Philadelphia: W.B. Saunders Co.
United States Department of Agriculture. (N.d.) “SuperTracker” Accessed 3rd November, 2012.
https://www.supertracker.usda.gov/default.aspx.
Vanlterson, Erik. 2010. “Proper Nutrition for Hypertension Patients.” Livestrong.com. November
2nd. Accessed November 12th, 2012. http://www.livestrong.com/article/295001-proper-
nutrition-for-hypertension-patients/.
Weber, Craig. 2009. “Diabetics and High Blood Pressure.” About.com. July 23. Accessed
November 10th, 2012.
http://highbloodpressure.about.com/od/highbloodpressure101/a/diabetes-hbp.htm.