高血压患者平衡膳食的护理

Balanced diet nursing of patients with hypertension

目的通过对高血压患者进行饮食调查,为饮食护理干预提供依据。方法对120例高血压患者膳食问卷调查,了解膳食危险因素,采用平衡膳食治疗高血压。结果对心内科住院的120例高血压病患者通过饮食指导等非药物措施和药物治疗相结合,25例患者的收缩压下降>20mmHg(1mmHg=0.133kPa)或舒张压下降>10mmHg,40例患者的收缩压下降>10mmHg或舒张压下降5～10mmHg,34例患者的收缩压下降3～10mmHg或舒张压下降1～5mmHg。在医师的指导下,21例患者逐步减少用药剂量或改为单联用药。结论膳食结构不合理是高血压病的重要易患因素之一,饮食治疗亦可配合药物治疗起到良好的压作用,并能减少药物剂量而降低其副作用。

Objective Diet survey of hypertensive patients,provide the basis for the diet of nursing in- tervention. Methods Dietary survey of 120 patients with hypertension, to understand the dietary risk factors, the use of a balanced diet treatment of hypertension. Results 120 hypertensive patients hospitalized by the Depart- ment of Cardiology, the combination of dietary guidance, and other non-pharmacological measures and drug treat- ment ,25 patients with SBP 〉20 mm Hg （ 1 mm Hg =0. 133 kPa） or diastolic pressure 〉 10 mm Hg,40 patients with systolic blood pressure droP 〉 10 mm Hg or diastolic blood pressure decreased by 5 ~ 10 mm Hg,systolic blood pressure drop of 34 patients ,3 ~ 10 mm Hg or diastolic blood pressure decreased to 1 -5 mm Hg. Under the guidance of physicians,21 patients to gradually reduce the dosage or medication changed to single joint.. Conclusion Irrational dietary pattern is one of the important risk factors for hypertension, diet therapy with drug treatment can also play a good compression, and can reduce the dose and reduce its side effeets.