KẾT QUẢ TƯ VẤN ĐIỀU TRỊ CHO NGƯỜI BỆNH TĂNG HUYẾT ÁP TẠI KHOA NỘI TIM MẠCH, BỆNH VIỆN ĐA KHOA THÁI BÌNH

Abstract

The study applied non-controlled clinical intervention with direct counseling on nutrition treatment for 131 hypertensive patients that were treated in the clinical cardiovascular
department of Thai Binh General Hospital from February to April, 2019. Patients were
followed up and re-evaluated after 7 days of intervention to calculate the effectiveness
index. Objectives: To evaluated the results of nutrition counseling for hypertensive patients
in the clinical cardiovascular department of Thai Binh General Hospital. The results
showed that there was an increased rate of regular use of 8 types of herbal drinks to support
hypertensive treatment compared with before intervention (p<0.05). The most common
use (approximately 50%) is knop of Sophora japonica, lotus and lid Eugenia tea. The use
of unhealthy foods in hypertensive patients reduced after intervention with p <0.05. In
particular, effectiveness index achieved approximately 90% for high salt food, 32.8% for
Pho, noodle, vermicelli and 96.1% for cakes. The number of hypertensive patients regularly used some foods that had high cholesterol, alcohol, and sugar drinks was a few (0.8
- 7.6%) from the hospital admission and the effectiveness index reaches 100% with viscera, fat, beer and coffee.