Living with high blood pressure
1978
Margie, Joyce Daly | Hunt, James C. | Offergeld, Robert
Abstract: The rationale for, and implementation of dietary modifications for high blood pressure are explained in this comprehensive guide to nutritional management of high blood pressure. Background information is provided on physiological characteristics and the medical treatment of high blood pressure. A controlled-sodium meal plan outlines allowed quantities of foods in the following groups: meat and meat substitutes; milk and milk products; breads, cereals, and starchy vegetables, fats, vegetables; fruits; and caloric supplements. Food group lists discuss nutrient contributions, functions, sample foods, and serving sizes for each group. Sample programs and menus containing 40 and 90 milliequivalents of sodium are presented at three caloric levels: 1000, 1500, and 2000. Recipe categories include 1) appetizers and beverages, 2) soups, sandwiches, and eggs, 3) breads, 4) salads, 5) main dishes, 6) vegetables, 7) desserts, and 8) pies, cakes, and cookies. Each recipe includes information on calories and the number of food group exchanges per serving. Additional topics include 1) using herbs and spices, 2) measuring ingredients, and rules for good baking, 3) high altitude cooking, and 4) eating away from home. Instructions are provided for designing a meal plan from foods and recipes, calculating the nutritive value of recipes, and modifying the amount of sodium in a dietary program. A food composition table provides the calorie, sodium, potassium, cholesterol, and fat content of recipes. Additional resources include a glossary of cooking terms, a handy chart of kitchen math, a table of the nutritive values of food groups (calories, sodium), volume/weight conversion tables, and a list of companies supplying special dietary products. (aje).
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