Hypertension

Question 1

Define Blood pressure

Answer 1

Pressure of the blood against the wall of the arteries, the pressure in veins is much lower

Question 2

Define Systolic pressure

Answer 2

Systolic means the arterial pressure while the heart squeeses (Systole) – the top number

Question 3

Define Diastolic pressure

Answer 3

Diastolic pressure is arterial pressure as the heart relaxes – bottom number

Question 4

Define High blood pressure

Answer 4

Consistent blood pressure of 140/90 mm Hg or higher

Question 5

Describe the differences in hypertension prevalence

Answer 5

African American men develop high blood pressure earlier in life than other men and are more likely to suffer serious side-effects from these diseases
Within the African-American community, those with the highest rates of hypertension, are likely to be middle aged or older, less educated, overweight or obese, physically inactive and to have diabetes

Question 6

State some long term consequences of untreated hypertension

Answer 6

Heart – heart failure and coronary disease
Brain – stroke, vascular dementia
Kidney – renal failure
Eyes – microvascular disease in retina

Question 7

State some causes to Hypertension

Answer 7

Genetic factors
Being overweight or obese
High salt intake
Aging – increased stiffness of arterial wall
More than 1drink/day of alcohol
Organ system disorders like kidney disease

Question 8

State what causes high salt intake in developed countries

Answer 8

Salt intake in fully developed economies largely comes from pre-packaged, processed and restaurant foods

In developing economies, nutritional transition is increasing the exposure of populations to salt in processed foods

Question 9

State what causes high salt intake in undeveloped countries

Answer 9

In undeveloped economies, the largest source is ‘discretionary’ and added in cooking and at the table; only a small portion (1/10th) is naturally found in food

Question 10

State what DASH diet constitutes

Answer 10

Fruit and Veg 8 or more times per day
Three servings of low/no fat dairy per day
Nuts, seeds and dried beans 5 times a week

Question 11

State the dietary sodium food sources with their percentages

Answer 11

Processed and Restaurants - 77%
Naturally occurring -12%
Home cooking 5%
While eating - 6%