Welcome to the Nutrition Care for Hypertension and Dyslipidemia section. This will cover the four parts of the Nutrition Care Process (Assess, Plan, Implement, and Evaluate) for patients and clients living with hypertension and dyslipidemia. Please follow along with the case study for David in the coloured boxes to practice. There are also interactive activities throughout the section to check your learning.
By the end of this section, you will be able to:
- Identify where to gather clinical, anthropometric, biochemical, and dietary data necessary to complete a nutrition assessment for a client living with hypertension or dyslipidemia.
- Interpret biochemical values and diagnostic test values, including BP readings, TC, HDL, LDL, and TG.
- Analyze the 9 areas of nutrition-related concern (medication adherence, dietary patterns, sodium intake, saturated and trans fat intake, fibre intake, physical activity, smoking, alcohol intake, and stress) in clients living with hypertension or dyslipidemia and form PES statements for each.
- Determine likely causes for high blood pressure, cholesterol, and triglyceride levels and recommend methods to treat and prevent each through diet and/or lifestyle changes.
Recognize dietary strategies, such as DASH or Mediterranean Diet, to help reduce blood pressure, cholesterol and triglyceride levels.
Understand the roles of the interdisciplinary team, including the physician, nurse practitioner, social worker, physiotherapist, cardiologist, or other vascular specialists.
Recognize effective strategies, such as motivational interviewing (MI) and setting, to provide education and support behaviour change.
Evaluate the nutrition care plan using assessment data relevant to the client nutrition concerns, including biochemical data, medication adherence, diet intake, physical activity, and other lifestyle factors.
Goals that are Specific, Measurable, Achievable, Relevant, and Time-bound.