ERIC Number: ED321989
Record Type: RIE
Publication Date: 1980
Dietary Management in Hypertension. Nutrition in Primary Care Series, Number 11.
Molleson, Ann L.; Gallagher-Allred, Charlette R.
Nutrition is well-recognized as a necessary component of educational programs for physicians. This is to be valued in that of all factors affecting health in the United States, none is more important than nutrition. This can be argued from various perspectives, including health promotion, disease prevention, and therapeutic management. In all cases, serious consideration of nutrition related issues in the practice is seen to be one means to achieve cost-effective medical care. These modules were developed to provide more practical knowledge to health care providers, and in particular primary care physicians. This module is designed to help physicians to be knowledgeable regarding dietary treatment for hypertension and to be able to counsel patients to adhere to a low sodium diet and dietary modifications of potassium if necessary. Also covered is nutritional assessment for the hypertensive patient. Included are learning goals and objectives, self-checks of achievement with regard to goals, and references for the physician and for the physician to give to the patient. The appendices include a daily food guide, body weight guidelines, a nomogram for estimating caloric needs, conversion factors, content of selected food in food groups, sodium content of antacids, lists of high-sodium foods and low-sodium herbs, and seasonings. (CW)
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Audience: Support Staff; Practitioners
Sponsor: Health Resources and Services Administration (DHHS/PHS), Rockville, MD. Bureau of Health Professions.
Authoring Institution: Ohio State Univ., Columbus. Dept. of Family Medicine.
Note: For related documents, see SE 051 486-502. See SE 051 503-512 for "Nutrition in Health Promotion" series.