MEDICAL / CLINICAL INFORMATION 1. Underlying (primary ) Disease: HPN stage 2 2. Secondary diseases: None 3.

Treatment regimen a) Diet Prescription: Low Sodium Diet, Low cholesterol Diet b) Medications : Propranolol, Enalapril c) Other Therapies: Cutting back on foods that are high in saturated fat, cholesterol, and total fat; Eating foods that are rich in magnesium, potassium, and calcium 4. Relevant Clinical / Laboratory fidings (e.g blood pressure, blood and urine chemistry ): BP = 160 / 110 mmhg other Vital signs Temperature = 35.8 Celsius Pulse = 110 beats per min Respiration = 22 beats per min 5. General Impression of health status: The doesn’t have a balanced diet. According tone of the family members, our patient is fond of eating fatty meats and salted dried fish. CI. ADDITIONAL DIETRAY INFORMATION 1. Who markets and prepares most of the meals The eldest daughter of the patient is the one who markets and prepares the food. 2. What types of meals are usually prepared: Fresh foods and seldom convenience foods 3. Are the food eaten the same as those served to the family? Yes! They just make a little adjustment, on salting their food. 4. If on modified diet, when was plan last reviewed by nutrition counselor? Every week the doctor assesses the diet of the patient. He assess if the recommended diet is followed by the care giver and if the expected outcome was achieve. 5. Has compliance been: It’s been fair, after 1 and half week of implementing a low sodium diet to the patient, his BP lowered to 140 /90mmhg. The Goal is partially met.

Dietary information 1. Was a meal plan/ diet part of the treatment prior to consultation? Mr. AJL doesn’t have any meal plan/ diet prior to consultation. He has a deficient knowledge about the meal or diet recommended for people with hypertension. Furthermore, he is very fond of eating fried, salty and even processed foods. 2. If yes, what diet was prescribed? 3. If no, what dietary advice/ guidelines, if any, were given?  Have a low fat diet.  Include lots of fruits and vegetables. (They are a good source of stable energy, low in calories, help curb appetite, and work to regulate blood sugar and cholesterol. They are also a great source of vitamins and minerals. The easiest rule of thumb to remember is to eat at least three different colors of vegetables with each meal. So, a few pieces of carrot, two cherry tomatoes, and a serving of green, leafy vegetables would do the trick. Remember too that when in comes to cooking fruits and vegetables steamed is better than boiled, and raw is the best.)  Have a moderate consumption of red meats and sweet.  Whole grains such as hearty breads, natural oat products and barley are very good for you. (They are a powerful source of complex carbohydrates (a great long term energy source) and can help to control cholesterol and balance secretion of hormones like insulin. These hormone balancing effects can help decrease appetite and lower body weight, which is another important facet of high blood pressure control.)  Restrict the intake of salt and use liberally garlic and indian gooseberry. 4. Who gave the diet/ guidelines? Doctor 5. What meals are taken regularly? Rice, bread, fried and salty foods (tuyo, bagoong etc) 6. What meals are skipped often? Fruits, vegetables, meat Usual food intake

Food

Per day

Frequency of use Per week Seldom

Never

Remarks / description/ size per serving

Cereals and starches -Rice -Bread -Noodles/Pasta -Other cereals -Other baked -Goods -Potato/ Camote Vegetables -Leafy, green -Others Fruits -Banana -Juices -Others

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