Gambaran Pola Makan pada Penderita Hipertensi di Wilayah Kerja Puskesmas Gianyar I
DOI:
https://doi.org/10.57213/medlab.v5i1.393Keywords:
Community Health Centers, Consumption Patterns, Eating Patterns, Hypertension, Work AreasAbstract
Changes people's diets today cause an imbalance in nutritional intake that increases the risk of hypertension. Diet is manageable risk factor so regulating it, is important for people with hypertension to maintain long-term blood pressure stability. This study aims to find the description of diet and type of food consumed by hypertensive patients in Working Area of Puskesmas Gianyar I. Type of research was descriptive with quantitative approach and involved 169 hypertension patients selected with purposive sampling. The results showed majority of respondents had poor diet as many as 132 respondents (78.1%). The frequency of food consumption wasn’t at risk being consumed 1 time/day by 81 respondents (47.9%) with rice as the main choice by 130 respondents (76.9%), while food at risk was never consumed by 69 respondents (40.8%) with salt as the most type by 41 respondents (24.3%). The portion of food that’s not at risk consumed in moderate portions by 81 respondents (47.9%) with rice being the main choice by 115 respondents (63.2%), while food at risk is consumed in very large portions by 52 respondents (30.8%) with coffee as the main choice by 55 respondents (32.5%). Univariate analysis shows that most hypertensive patients have a poor diet. Excessive consumption of foods at risk contributes to increased blood pressure, while non-risk foods don’t yet reflect a balanced diet. These two problems show that dietary control isn’t optimal, so it’s hoped that hypertension patients pay more attention to nutritional recommendations in maintaining blood pressure to improve quality of life.
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