1. HYPERTENSION With Lauren Arnett and Erin Baas

2. HYPERTENSION Hypertension is the term used to describe high blood pressure When BP exceeds 140/90 = hypertension In the human body, salt is needed in the blood to control the electrolyte balance inside and outside of cells. Our bodies only need about 500 mg of salt a day to sustain that electrolyte balance 3,300 mg a day is the average sodium intake for Americans today The American Heart Association recommends no more than 2,400 mg a day

3. MAIN CAUSES Obesity Excess of salt in the diet High stress levels Smoking Diabetes Family history of high blood pressure Kidney, nervous system, & blood vessel conditions Body hormone levels Old age

4. RISK FACTORS Heart attack/heart failure Stroke Chronic Kidney Disease Poor blood supply to legs Bleeding from the aorta Vision problems Osteoporosis

5. PREVENTION Eating a well balanced, healthy diet Avoid too much sodium Limit fried and processed foods Eat lean protein foods such as soy, fish and skinless chicken Steer clear of foods high in saturated fat like cream, butter, whole milk, and fatty meats Cook fish, chicken, and other lean meats by broiling, grilling, poaching, and baking. Choose foods high in soluble fiber like bran, oats, lentils, and beans. Learn to understand food labels to be able to make healthier choices when grocery shopping

6. DASH DIET Dietary Approaches to Stop Hypertension Proven to help lower blood pressure Includes many foods rich in fiber(30 g/day), potassium(4700mg/day), calcium(1250 mg/day), magnesium(500 mg/day), and no more than 1500 mg/day of sodium Eat fresh fruits and vegetables daily Eat nuts, seeds, or legumes daily

7. INSTRUCTING CLIENTELE A client who consumes a large amount of sodium each day is going to have trouble changing their daily eating habits. To help them change their ways one can: Find out the client’s food preferences to make sure they have foods in their daily meals that they like. Teach the client how to experiment with substituting salt for different herbs and spices. This will help expand the range of foods the client is willing to try. Substitution can also help the client to realize they can still eat a variety of the same foods they were in their previous diet. These foods will be much lower in sodium content, but the flavor will not be lost.

8. Food ItemCalories (cal) Protein (g) Carbs (g) Fat (g) Sat. Fat (g) Cholest. (mg) Sodium (mg) Fiber (g) Baked stuffed Tomatoes (1/2 tomato) 118.794.1824.381.96.27.0893.434.06 Carrots (1/2 cup) 35.26.858.23.14.025051.492.58 Garlic Toast (1 slice) 77.062.3116.06.22.03024.84.65 Raspberry lemon custard (1 cup) 121.564.2022.342.75.80106.25106.952.72 Wild mushroom wontons (1 wonton) 54.232.506.722.06.925.1272.42.50 Baked Potato Soup (4 oz) 177.929.20265.033.1316.26289.505.37 Pear salad (1 cup) 420.795.3421.7736.416.7910.71207.483.27 Fruity ice cream soda (1 cup) 1021174015540 Vegetarian Lasagna (1 serving) 368.319.44811.16.538.355.353.7 Lasgna with meat (1 serving) 30714.432.811.6639.0975.772.19 Totals1,782.9163.38223.375.2724.47230.811031.2325.04

9. CONTRIBUTIONS We both contributed to the project equally. We both researched for recipes and decided on which recipes to use. Lauren typed up each recipe and Erin created the power point. We both worked on and wrote up the market order. The both of us worked hard, learned a lot, and overall enjoyed working on this project.

10. WORKS CITED Hahn, P.R. (2004). The Everything Low-Salt Cookbook. Avon, MA: F+W Publications Company. Dugdale, D.C. (2011, June 10). Hypertension. Retrieved from www.ncbi.nlm.nih.gov/pubmedhealth/PMH00015 02