Nursing Hypertension

  Case:
Mr. AM is 48 years old, married with a 10-year-old child. Work as a
manager in a company engaged in the automotive sector. Mr. AM
suffered from hypertension 10 years ago. Have a family history of
hypertension and smoking history since junior high school and like
to eat food - fatty foods. At present Mr AM does not consume
hypertension drugs regularly. Until now, they often consume fatty
foods and rarely consume fruits. Working environment conditions
have a high level of stress. AM loves exercise but very rarely does
sports. The current weight is 95 kg with a height of 179 cm. Current
blood pressure is 160/90 mmHg. Lab tests showed 200 mg / dL
triglyceride, total cholesterol 210 mg / dL and LDL: 130 mg / dL.
Assessment

Patient Identity
 Name : Mr. AM
 Age : 48 years
 Gender : Male - Male

Objective
 suffering from hypertension since 10 years

 Having a family history ofhypertension

 BB= 95 kg, TB = 179 cm, TD = 160/90 mmHg

 Total cholesterol 210 mg / dL, LDL: 130 mg /

dL, and triglyceride 200 mg / dL

Data Subjective Data
 Clients work in a work environment that has a

high level of stress

 Clients claim to smoke since junior high

school
 Confess Good to consume fatty foods
 Rarely exercise, rarely eat fruit -
 Clients claim not to take hypertension

medication regularly
Nursing Care Plan

Data / Assessment of
DO:
 BB = 95 kg, TB = 179 cm
 Total cholesterol 210 mg / dL, LDL: 130 mg /

dL, and triglyceride 200 mg / dL

DS:
 Glad to consume fatty foods
 Rarely consume fruit
 Rarely exercise
Nursing Diagnosis
Changes in nutrition more than the needs of
the body associated with excessive input with
metabolic needs and monotonous lifestyle
Intervention
Independent:
Assess client understanding of the direct

relationship between hypertension and

overweight
Talk about the importance of reducing

calorie intake and limit input of fat, salt,

and sugar as indicated
Indicate client desires to lose weight
Review daily calorie intake and diet

choices
 Set realistic weight loss plans with patients, eg, weight
loss 0, 5 kg per week
 Encourage clients to maintain daily food input

including when and where food is done and

surrounding and feeling around when food is eaten
 Instruct and help to choose the right food, avoid foods

with high fat saturation (butter, cheese, eggs, ice

cream, meat) and cholesterol (fatty meats, egg yolks,
canned products, innards)
 Collaboration
Refer to a nutritionist as indicated.
 Rational 
 Obesity is an additional risk of high blood pressure

because disproportion between aortic capacity and

increased cardiac output is associated with increased
body mass.
 Erroneous eating habits support the occurrence of

atherosclerosis and obesity, which predisposes to

hypertension and complications, eg, stroke, kidney
disease, heart failure. excess salt input increases
intravaskylar fluid volume and can damage the kidneys,
which further worsens hypertension.
 The motivation for weight loss is internal. Individuals

must have an interest in losing weight, if not then the

program is not at all successful.
 Identify strengths / weaknesses in the final program.
Helps in determining individual needs for adjustment /
counseling.
 Decreasing one's calorie intake by 500 calories per day
can theoretically lose 0.5kg / week. Slow weight loss
indicates fat loss through muscle work and generally by
changing eating habits.
 Provide basic data about the strength of nutrients eaten,
and emotional conditions when eating. Helps to focus
attention on factors where the client has / can control
change.
 Avoid counseling and assistance by meeting individual
dietary needs
 Collaboration
Providing counseling and assistance to meet individual
dietary needs
Objective / Evaluation 
 The client's expected results will be:
 Identifying the relationship between
hypertension and obesity
 Showing changes in diet (eg food choices,

quantity, etc.), maintaining weight what is

desired by maintaining optimal health
 Performing or maintaining an appropriate

sports program individually.