'Sodium intake' presentation slideshows

Part 2: Recommendations for Hypertension Treatment

Part 2: Recommendations for Hypertension Treatment. 2011 C anadian H ypertension E ducation P rogram Recommendations. The full slide set of the 2011 CHEP Recommendations are available at www.hypertension.ca. 2011 Canadian Hypertension Education Program (CHEP).

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EVOLVING FOOD TRENDS

EVOLVING FOOD TRENDS. A MOWAA Nutrition Section Certificate Program Workshop Presented by Audrey C. McCool, EdD, RD, LD. Objectives. On completion of this workshop, participants will: Identify food trends occurring today that will likely impact meal programs for older Americans

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763 views • 57 slides

Comparison of JNC 7 and JNC 8

Comparison of JNC 7 and JNC 8. S. Sickler & F. Mumbulo State University of New York Institute of Technology. (duanelbarber.hubpages.com, 2014). Definition of the Problem. Domino (2011) divides hypertension into two categories primary (essential) secondary .

1.19k views • 56 slides

Changing the Heart Health of the Nation Together

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589 views • 45 slides

Program Planning: Purpose Statements, Goals, Objectives and Logic Models

Program Planning: Purpose Statements, Goals, Objectives and Logic Models. Purpose Statements. Can be used for:. Mission statements Program Description As a first step in the development of Performance Measures. Purpose Statement Template. The purpose of the ________________________

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CDC Update and Sodium Content of Foods

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Chapter 2

Chapter 2. The Micronutrients and Water. Micronutrients. Micronutrients include vitamins and minerals. They do not provide energy. They are needed in small quantities. Deficiencies and excesses of the micronutrients can affect health. Vitamins. Vitamins are organic substances.

638 views • 40 slides

Recommendations for Dietary Salt Intake

Recommendations for Dietary Salt Intake. Lawrence J Appel, MD, MPH Professor of Medicine, Epidemiology and International Health (Human Nutrition) Oct 22, 2008. Dietary Reference Intakes. LARRY J. APPEL chair Johns Hopkins University, Baltimore, MD DAVID H. BAKER

514 views • 37 slides

Sodium Reduction: An Emerging Issue for Heart Disease and Stroke Surveillance

2010 National Conference on Health Statistics. Sodium Reduction: An Emerging Issue for Heart Disease and Stroke Surveillance. Robert K. Merritt Chief, Epidemiology and Surveillance Branch Division for Heart Disease and Stroke Prevention.

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Healthy Eating

Preventing Strokes One at a Time. Healthy Eating. 2009. Managing Stroke Risk Factors. LEARNING OBJECTIVES. Upon completion, participants will be able to: Counsel patients about a healthy balanced diet according to the Canadian Best Practice Recommendations for Stroke Care, 2008.

414 views • 28 slides

Excess Dietary Sodium: Impact on Hypertension and Health Outcomes

Excess Dietary Sodium: Impact on Hypertension and Health Outcomes. Presenters name Institution. Updated April 2011. Overview. Hypertension : a leading risk factor for death and disability High sodium intake is an important determinant of hypertension and hypertension-related complications

501 views • 27 slides

Excess Dietary Sodium: Impact on Hypertension and Health Outcomes

Excess Dietary Sodium: Impact on Hypertension and Health Outcomes. Presenters name Institution. Updated April 2011. Overview. Hypertension : a leading risk factor for death and disability High sodium intake is an important determinant of hypertension and hypertension-related complications

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F ocus Area 19: Nutrition and Overweight Progress Review

F ocus Area 19: Nutrition and Overweight Progress Review. January 21, 2004. Impact of Nutrition and Overweight on the Health of Americans. Dietary factors are associated with 4 of the 10 leading causes of death (CHD, some types of cancer, stroke, and type 2 diabetes)

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Foods That Need To Avoid For Patients Suffering From High BP

This powerpoint presentation describes about foods that need to avoid for patients suffering from high blood pressure or hypertension.

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Implement Policies on Sodium Reduction

Implement Policies on Sodium Reduction. What is Sodium?. NaCl (table salt) Maintain balance of fluids Helps to transmit nerve impulses Aids in contraction and relaxation of muscles. Dietary Recommendations. Recommended levels of sodium intake : Less than 2,300 mg/day

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Did you know?

Did you know?. Processed foods are the main source of the sodium Canadians consume and make up over 70% of average daily sodium intake source: www.sodium101.ca Only about 15 % of our sodium intake comes from salt added during cooking or at the table.

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ABSTRACT

Evaluation of a Group Nutrition Education Session Provided to Hospitalized Patients with Respect to Change in Heart Healthy Dietary Behaviours Post Hospital Discharge

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