DI󰉋󰈜󰉚󰈣Y 󰈲A󰈯󰉝G󰉈󰈲E󰈯T 󰈮󰉇

CA󰈤󰉌󰈾󰈭VA󰈠󰉎󰈖L󰉚󰈤 󰉌IS󰉋󰉚󰈠E󰈟
G󰈤O󰈖󰇴 4
● Nat󰈎󰉏󰈏󰇶ad, M󰈀󰈸󰈏e 󰈺󰈡󰉙 ● Or󰇷i󰈞󰈀r󰈏o, E󰈗󰈎󰈼h󰇽 Ma󰈩
● Naz󰈀󰈸󰇵󰉄a, P󰈀󰉊l 󰉑e󰇷󰈹󰈎c ● Pab󰈩󰈗󰈏󰈞a, Fl󰈡󰉘󰇶 An󰈇e󰈘󰈡
● Nuñ󰈩z, L󰇽󰇷󰉙 󰉂ab󰈸󰈎󰇵󰈘le ● Pac󰈎󰈻, M󰇽󰈹i󰈀n󰈝󰇵 Jo󰉙
● Ora󰉃󰈩, H󰇵󰈞r󰉘 󰈺󰈹.
OB󰈺󰉋󰉎T󰈽󰈐E󰈟
● Determine the factors that increase the risk of
cardiovascular diseases.
● Recognize the nutrients and food products that have a
known impact on cardiovascular diseases.
● Explore the significance of maintaining a healthy diet in
preventing cardiovascular diseases.
● Explain dietary strategies for managing essential
hypertension, myocardial infarction, and congestive heart
failure.
● Distinguish between various levels of sodium restriction
CA󰈤󰉌󰈾󰈭VA󰈠󰉎󰈖L󰉚󰈤
DI󰈠󰉋󰉚󰈟E
Car󰇷󰈎󰈢󰉐as󰇹󰉉󰈘󰇽r Di󰈻󰈩󰇽󰈼e:
Disease of the heart and blood vessels
● Coronary Heart Disease- most common
form of CVD, caused by atherosclerosis
● Cerebrovascular Disease
● Peripheral Vascular Disease
 In󰇷i󰇸󰈀t󰈢󰈸󰈼 fo󰈸 R󰈎󰈼k󰈻 󰈢󰇿
Car󰇷󰈎󰈢󰉐as󰇹󰉉󰈘󰇽r Di󰈻󰈩󰇽󰈼e:
● Atherosclerosis
● Coronary Heart Disease
● Hypertension
● Myocardial Infarction
Nut󰈸󰈎󰇵󰈞t󰈻 󰈕no󰉒󰈞 t󰈡 󰇽ffe󰇹󰉄 C󰈐󰉌:
● Dietary Fat
● Dietary Fiber
● Vitamins
● Sodium
Fo󰈡d 󰈏󰉃e󰈛s 󰈔󰈞󰈡w󰈝 󰉄󰈢 aff󰈩c󰉃 C󰈐󰉌:
● Fruits and vegetables
● Fish
● Nuts
● Alcohol
● Coffee
Car󰇷󰈎󰈢󰉐as󰇹󰉉󰈘󰇽r Di󰈻󰈩󰇽󰈼e Pr󰈩󰉏󰇵󰈞ti󰈡󰈝:
Dietary Strategies:
● Limit saturated fat intake
● Replace saturated fats
● Avoid food products with trans-fatty
acids
● Choose high in soluble fiber foods
 Car󰇷󰈎󰈢󰉐as󰇹󰉉󰈘󰇽r Di󰈻󰈩󰇽󰈼e Pr󰈩󰉏󰇵󰈞ti󰈡󰈝:
Dietary Strategies:
● Regularly consume foods with added
plant, sterols or stanols
● Limit sodium intake
● Fish can be consumed regularly
● Limit alcohol drinking
 Car󰇷󰈎󰈢󰉐as󰇹󰉉󰈘󰇽r Di󰈻󰈩󰇽󰈼e Pr󰈩󰉏󰇵󰈞ti󰈡󰈝:
Lifestyle choices:
● Physical activity: at least 30 minutes of
moderate-intensity endurance activity.
2000 kcal expenditure weekly
● Smoking cessation
 Car󰇷󰈎󰈢󰉐as󰇹󰉉󰈘󰇽r Di󰈻󰈩󰇽󰈼e Pr󰈩󰉏󰇵󰈞ti󰈡󰈝:
Weight Reduction:

- Weight management program

● initial goal: lose not more 10% of original

body weight
● prevent weight gain
● reduce body weight
● maintain lower body weight long term
 ES󰈠󰉋󰈯T󰈽A󰈴 󰈿Y󰈪󰉋󰈣T󰉈󰈰󰈟I󰈮N
( Car󰇷󰈎󰈢󰉐as󰇹󰉉󰈘󰇽r H󰉘󰈦er󰉃󰈩󰈞s󰈏o󰈝)
 Es󰈻e󰈞t󰈎󰇽󰈗 H󰉙pe󰈸󰉄󰈩n󰈻󰈏o󰈞
● Unknown origin
● Elevated blood pressure associated with
generalized arteriolar vasoconstriction
● Risk factor for atherosclerosis and CVD
● Each 20/10 mmHg increase above normal
BP- doubled risk of death from CVD
● Elevated BP->forces heart to work harder->
increases risk of arrhythmias, heart failure,
sudden death
 Es󰈻e󰈞t󰈎󰇽󰈗 H󰉙pe󰈸󰉄󰈩n󰈻󰈏o󰈞
● Primary cause of stroke and kidney failure
● Cause of obscure heredity- important
predisposing factor
● Present for many years as asymptomatic
● Other complains include fatigue,
nervousness, dizziness, palpitation,
insomnia, weakness and headaches
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t i󰈝󰇿l󰉉󰇵󰈝󰇸es 󰇼󰈘󰈡󰈢d 󰈥󰈹es󰈻󰉉󰈹󰇵

Peripheral Vascular Resistance

Peripheral vascular resistance refers to compliance, which is
the ability of any compartment to expand to accommodate
increased content.

Veins are more compliant than arteries and can expand to

hold more blood.
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t i󰈝󰇿l󰉉󰇵󰈝󰇸es 󰇼󰈘󰈡󰈢d 󰈥󰈹es󰈻󰉉󰈹󰇵

Volume of Circulating Blood

Volume of circulating blood is the amount of blood moving

through the body. Increased venous return stretches the walls
of the atria where specialized baroreceptors are located.
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t i󰈝󰇿l󰉉󰇵󰈝󰇸es 󰇼󰈘󰈡󰈢d 󰈥󰈹es󰈻󰉉󰈹󰇵

Blood Viscosity
Viscosity is a measure of a fluid’s thickness or resistance to
flow, and is influenced by the presence of the plasma proteins
and formed elements within the blood. The viscosity of blood
has a dramatic effect on blood pressure and flow.
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t i󰈝󰇿l󰉉󰇵󰈝󰇸es 󰇼󰈘󰈡󰈢d 󰈥󰈹es󰈻󰉉󰈹󰇵

Vessel wall elasticity

Elasticity of vessel walls refers to the capacity to resume its normal
shape after stretching and compressing.

Their abundant elastic fibres allow them to expand as blood pumped

from the ventricles passes through them, and then to recoil after the
surge has passed.
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t i󰈝󰇿l󰉉󰇵󰈝󰇸es 󰇼󰈘󰈡󰈢d 󰈥󰈹es󰈻󰉉󰈹󰇵

Cardiac Output
Cardiac output is the volume of blood flow from the
heart through the ventricles, and is usually measured in
litres per minute (L/min)
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t 󰇹o󰈞t󰈸󰈎󰇻󰉊te 󰉃󰈡 󰈋y󰈥󰇵󰈹te󰈝󰈼󰈎󰈢n

Aging
Hypertension risk increases with
age. Over two-thirds of persons
older than 65 years have
hypertension.
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t 󰇹o󰈞t󰈸󰈎󰇻󰉊te 󰉃󰈡 󰈋y󰈥󰇵󰈹te󰈝󰈼󰈎󰈢n

Heredity/ Family History

Genetic predisposition is considered as
certain groups (African Americans, Mexican
Americans, Native Americans, and some Asian
Americans) have a higher incidence of CVD.
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t 󰇹o󰈞t󰈸󰈎󰇻󰉊te 󰉃󰈡 󰈋y󰈥󰇵󰈹te󰈝󰈼󰈎󰈢n

Salt
Among those with hypertension,
approximately 30 to 50 percent are
sensitive to salt and can improve blood
pressure by reducing salt consumption
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t 󰇹o󰈞t󰈸󰈎󰇻󰉊te 󰉃󰈡 󰈋y󰈥󰇵󰈹te󰈝󰈼󰈎󰈢n

Dietary factors

A person’s diet may increase risk for

hypertension (High fat/ cholesterol diet).

Dietary modifications that increase intakes

of potassium, calcium, and magnesium
have been shown to reduce blood pressure.
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t 󰇹o󰈞t󰈸󰈎󰇻󰉊te 󰉃󰈡 󰈋y󰈥󰇵󰈹te󰈝󰈼󰈎󰈢n
Lipid profile
LDL and HDL levels are the determining
factors in which High total cholesterol
and LDL-cholesterol and low
HDL-cholesterol levels and exacerbated
by sedentary lifestyle, physical exercise
inactive and obesity.
 Fac󰉃󰈡󰈹s 󰉃󰈋󰇽t 󰇹o󰈞t󰈸󰈎󰇻󰉊te 󰉃󰈡 󰈋y󰈥󰇵󰈹te󰈝󰈼󰈎󰈢n
Comorbidities
Type 2 diabetes,
hypertension and
metabolic syndrome are
commonly at risk for the
development of CVD.
Williams’ Essentials of Nutrition & Diet
Therapy Basic Nutrition & Diet Therapy-
15EMosby (2016)
 Hy󰈥e󰈹t󰈩󰈝󰈼󰈏on 󰉃󰈹󰈩󰇽t󰈚e󰈞t
The goal is to reduce BP to <140/90 mmHg.

If there is comorbidity present, <130/<80 mmHg.

Controlling hypertension improves CVD risk

considerably:

A blood pressure reduction of 10/5 mm Hg

lowers the risks of death from CHD and stroke
by about 45% and 55%, respectively.
 Med󰈎󰇹󰇽󰈘 Man󰈀󰈇󰇵󰈛en󰉃
● Judicious use of hypotensive drugs either singly or in
combination

● Use of diuretics when indicated

● Involves reassurance.
Med󰈎󰇹󰇽󰈘 Man󰈀󰈇󰇵󰈛en󰉃
Lif󰈩󰈻󰉄y󰈗󰇵 C󰈋an󰈇󰈩
Smoking

Drinking

Management of stress-related activities

 Di󰈩t󰇽󰈸󰉙 Man󰈀󰈇󰇵󰈛en󰉃
Decreased in obese and overweight patients; even patients with
normal weight will find relief from most of the symptoms when
Cal󰈡󰈸󰈏e their weight is brought down to about 10% below their desirable
weight

Pro󰉃󰈩󰈏󰈞 Adequate to maintain nitrogen equilibrium

Car󰇼󰈡󰈋y󰇷󰈹󰇽te This is decreased since it is the major source of energy

This is decreased to 25% of the energy requirement; more of

Fat the polyunsaturated fats are recommended

Decreased to a reasonable level (to be discussed later)

Sod󰈎󰉊󰈚 according to degree of hypertension

Fru󰈎󰉃󰈼 󰇽n󰇷 Ve󰈈󰈩t󰇽󰇼󰈘es Should be increased to supply vitamins, minerals, and fiber
 Di󰈩t󰇽󰈸󰉙 Man󰈀󰈇󰇵󰈛en󰉃
● Vegetarians have lower blood pressure.

● High fibre diet is effective in preventing and treating many forms of

cardiovascular disease. Of the greatest benefit to HTN are the water
soluble gel-forming fibres such as oat bran, apple pectin, psyllium seeds
and guar gum.

● Sucrose elevates blood pressure

● DASH diet: Elevated blood pressures were reduced by an eating plan that
emphasized fruits, vegetables, low-fat dairy foods; foods low in saturated
fat, total fat, and cholesterol

● Reduce intake of sodium

 Di󰈩t󰇽󰈸󰉙 Man󰈀󰈇󰇵󰈛en󰉃
●
 DA󰈠󰈿 󰉋at󰈎󰈝󰈈 Pl󰇽󰈝
● Dietary Approach to Stop Hypertension

● Provides more fiber, potassium, magnesium, and calcium

● Limits red meat, sweets, sugar-containing beverages,

saturated fat and cholesterol

● More effective when accompanied by a low sodium intake

 Red󰉉󰇹󰇵 So󰇶󰈎󰉊m I󰈝󰉄ak󰈩
● Select fresh, unprocessed food
● Limit the use of table salt when cooking
● Avoid eating in fast-food restaurants
● Check food labels
● Avoid eating frozen or canned food
● Eat more fruits and vegetables
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
● “Heart attack”

● ↓ coronary blood flow

● Thrombotic occlusion or spasm of a

coronary artery secondary to
atherosclerosis
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
● Ischemia → Necrosis → Death of Tissue
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
A. SYMPTOMS OF THE CHEST PAIN DESCRIPTON
DISEASE

• Chest pain • Tight

• Restlessness • Heavy
• Pallor • Sometimes squeezing
• Cold clammy perspiration • Often radiates to the neck, lower
• Decreased carotid pulse jaw, shoulder, and the arms.
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
Chest pain described as:

• The attack usually happens after a severe physical exertion,

severe emotional distress, excitement, exposure to cold wind,
or digestion of a heavy meal
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
B. Risk Factors
● Cigarette smoking
● Chronic alcoholism
● Excessive saturated fats and coffee
● Excessive carbohydrate intake
● Lack of dietary fiber
● Lack of physical exercise
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
C. Dietary Therapy in Myocardial Infarction
After a heart attack
● NPO
● Only parenteral dextrose solution – 24 hours

On the 2nd or 3rd day

● Low-fat liquid diets 500-800 kcal
● 1000-1500 ml of liquid Small frequent feedings
● Food at room temperature
● No caffeine
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
SOFT DIET AFTER 3 DAYS

● 1000-1200 kcal to limit the metabolic demands

of digestion and absorption and to initiate
weight loss for obese patients
● Easily digested meals given in 5-6 small
feedings especially in patients who are
dyspneic or has angina
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
SOFT DIET AFTER 3 DAYS

● < 30% of calories as total fat; saturated fat is

limited to <10%
● Cholesterol – strictly ≤ 300 mg.
● Sodium restriction ≤ 2000 mg; fluid restriction
particularly to those with edema
● Foods that are gas-producing are avoided.
 M󰇳O󰉎󰉝R󰉍󰈽A󰈳 󰈾N󰉇󰉚󰈣C󰈜I󰈮󰈯
C. During the rehabilitation phase
● Diet before leaving the hospital should be the basis
of the diet to be given at home
● Weight status
● Blood Lipid Levels
● Obese Patient– exercise regimen should be given
● Diet/ Nutrition
 CO󰈰󰉁󰉋S󰈜󰈽󰈍E H󰉋󰉚󰈤󰈙 FA󰈾󰈴󰈓󰈣E
● Described as a multifaceted clinical condition arising
from any disruption in the structural or functional
aspects of the heart's ability to fill or eject blood
● Symptoms: Breathlessness, exhaustion, Cardiomegaly
and fluid accumulation (edema)
PA󰈜󰈿󰈮P󰉀󰈄S󰈽O󰈴󰈮󰉁Y 󰈭󰉇 󰉎H󰉇

Left or Right
sided HF
 NU󰈜󰈣󰈾T󰈽O󰈰󰉝󰈳 T󰉀󰉈󰈣AP󰇳 󰉆󰈮R 󰉑󰈿F
● Sodium restrictions: 2300 milligrams or less daily
● Maintaining an adequate fiber intake
● Fluid restrictions ( varies but ideally 1.5 to 2 liters)
● Avoid heavy meals. Should be Small frequent
meals
● Avoid alcoholic beverage
● Minimal Fat or No Fat in the diet
 FO󰈮󰉍 󰈟󰉈LE󰉑󰈙󰈾󰈭N 󰉂U󰈾󰉌󰉈 FO󰈤 󰈱󰈾 󰉚N󰉍
C󰉀󰉆
Food Group Allowed Avoided
Vegetables -All, prepared without fat or -Canned vegetables
with allowed low fats only (pickles, corn)
-Vegetables cooked with
buttered, creamed, fried in
restricted fats, or cooked
with fatty meat

Fruit -All fruits are allowed.

-Consideration: When
using avocado adjust fat
allowance

Milk -Skim or nonfat Whole milk, & other type.

 Food Group Allowed
Meat, fish or -Use often; fresh fish or frozen or canned
substitute in water, tomato or custard; chicken
without skin and fat.
Use often; fresh fish or frozen or canned
in water, tomato or custard; chicken
without skin and fat.
-Use occasionally; very lean, well
trimmed cuts of beef, veal, pork; crab,
meat, shrimps without head
Eggs, whole, up to 3-4 per week, may be
cooked in allowed fat; whites as desired.
Avoided
-Fatty meats, fish roe and
internal organs; sausages, cold
cuts; canned or frozen meats;
fatty poultry with skin, tripe,
sweetbreads; lobsters, crab roe
(aligue); shrimps, oysters,
clams
-Whole milk cheese

-Skim milk or low fat cheese, dried peas,

beans, lentils; "veggie meat" tokwa, taho
and other bean products.
 Food Group Allowed
Fats -In prescribed amounts:
corn, soybean, olive,
sesame, peanut and
cottonseed oils, coconut oil
Beverages -Coffee (not more than 5
cups, black), tea,
carbonated beverages
Soup -Soups made with skim
milk; fat-free broths made
from meat or chicken stock
or concentrates
Avoided
Butter, coconut meat, milk,
and oil in excess of
allowance; hydrogenated
vegetable oils
Soda fountain beverages
like milk shake, malted milk
and chocolate drinks
Cream soups, fatty broths
 Food Group Allowed
Miscellaneous -Non-dairy cream
substitutes, seasoning and
spices in moderation;
homemade sauce with
allowed fats and skim milk,
vinegar, pickles, mustard,
catsup, banana sauce
Avoided
Sauces and gravies with
restricted fats or milk,
popcorn, french fries or
potato chips, buttered
dipped foods, packed
dinners or “instant foods” of
unknown fat content
 SO󰉍󰈾󰈓󰈱 RE󰈠󰈙R󰈾󰉑󰈙󰉈D 󰉍I󰉋󰈙
● Employed to manage and control edema in various
pathological conditions and sometimes utilized to alleviate
hypertension.
● The current Dietary Reference Intake (DRI) guideline suggests a
daily limit of 2,300 mg, which is approximately equivalent to
one teaspoon.
● It reduces the likelihood of cardiovascular disease, stroke, and
high blood pressure.
 LE󰈐󰉋󰈳S 󰈭󰉇 󰈟OD󰈾󰈓󰈲 󰈣ES󰈜󰈣󰈾C󰈜󰈽O󰈯
MILD
● 2,400 mg or 1 tsp of crude rock salt/day.
● No salt is used at the table
● Cardiac and Renal Diseases

MODERATE
● 1,200 mg or ½ tsp crude rock salt/day
● No salt in cooking
● Foods high in sodium are omitted
● Vegetables high in sodium are restricted
 STRICT
● 600 mg or ¼ tsp crude rock salt/day
● Sodium restriction is severe
● Milk 1 cup/day
● Egg 1 per day
● Meat 4 oz per day
 CA󰈠󰉋
A 50-year-old Filipino man, who is single and Roman Catholic,
residing in Quezon City, was admitted to FUMC on October 18,
2023, for the first time. He has a history of hypertension for 5
years and hyperlipidemia. To manage these conditions, he was
prescribed by a physician to take Losartan 50 mg and
Atorvastatin 40 mg regularly. There are no other reported health
issues.
His Chief complaint is left-sided chest pain, and his vital signs at
admission are as follows: Blood Pressure: 150/100 mmHg, Heart
Rate: 80 bpm, Respiratory Rate: 20 cpm, Temperature: 37.0° C,
Weight: 85 kg, Height: 5ft 8 inches with a BMI of 28 kg/m2
(indicating pre-obesity).
 ME󰉝󰈴 󰇴L󰉚󰈰 & 󰉆O󰈮D 󰉈󰈆󰉎HA󰈰󰉁󰉋

Des󰈎󰈸󰇵󰇶 Bod󰉘 󰈌󰈩󰈏󰈈h󰉃 (D󰉗󰈉) Tot󰈀󰈗 E󰈞󰇵r󰈇󰉙 Req󰉉󰈏󰈸e󰈛󰈩n󰉃

DBW= (height in cm - 100) x 0.9 TER= DBW x PAF
=(172.2 cm - 100) 0.9 = 65 x 30 (sedentary)
=72.72 x 0.9
TER= 1950 kcal
DBW= 65.4 ~ 65 kg
 FO󰈮󰉍 󰉈󰈅C󰉀A󰈯G󰉋

Nutrient Computation Grams Equivalent

CHO 50% (1950/4) (0.5) 244 g

CHON 30% (1950/4) (0.3) 146 g

FATS 20% (1950/9) (0.2) 43 g

TER= 1950 kcal/day CHO: 244g CHON: 146 g FATS: 43g

Me󰈀l 󰉍󰈏󰈻󰉄ri󰇼󰉉󰉄󰈏on
Me󰈀l 󰉍󰈏󰈻󰉄ri󰇼󰉉󰉄󰈏on
 Me󰈀l 󰈪󰈗󰇽󰈞
BREAKFAST 1 cup cooked carrots, 1 latundan banana, 1
cup boiled rice, 2 slice lean meat , 1 pc
medium egg

AM SNACK ½ cup of yogurt, 2 pcs loaf bread

LUNCH 2 srv. Squash fruit, 1 cup of low-fat milk, 1

cup boiled rice, 3 slices of pork tenderloin

PM SNACK ½ cup of yogurt, 2 pcs wheat bread

DINNER 1 cup of broccoli, 2 slices of apple, 1 cup

boiled rice, 1 pc of carp fish,1 slice lean
meat beef

MIDNIGHT SNACK
 Qu󰈩s󰉃󰈏o󰈞 n󰈡. 1
What are the indicators for
risks of Cardiovascular
disease? Give atleast 2.
.
 Qu󰈩s󰉃󰈏o󰈞 n󰈡. 1
ANSWER:
● Atherosclerosis
● Coronary Heart Disease
● Hypertension
● Myocardial Infarction
 Qu󰈩s󰉃󰈏o󰈞 n󰈡. 2
Why salt is one of the factors to
hypertension?
 Qu󰈩s󰉃󰈏o󰈞 n󰈡. 2
ANSWER:

Increased salt content can promote water

retention, thus leading to high flow in
arterial vessels. (Blood volume)
 Qu󰈩s󰉃󰈏o󰈞 n󰈡. 3
What is the Current Dietary Reference
Intake (DRI) guideline of Sodium
intake suggests to patient with CVD?
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ANSWER:

2300mg
 Qu󰈩s󰉃󰈏o󰈞 n󰈡. 4
What does DASH mean?
 Qu󰈩s󰉃󰈏o󰈞 n󰈡. 4
ANSWER:
Dietary Approach to Stop Hypertension