Pola Konsumsi Bahan Makanan Sumber Natrium pada Pasien Hipertensi Rawat Jalan di Rumah Sakit Tugurejo Semarang
Abstract: Hypertension is a
risk factor for cardiovascular disease that often occurs without symptoms. In
general, people do not know that he was suffering from hypertension. New
symptoms arise after a complication occurs in organs such as kidneys, eyes,
brain, heart. Because it does not cause symptoms, hypertension is also known as
the silent killer or killers in disguise (Hans Pwolf,1994). High blood pressure
is also influenced by behavioral factors ie poor diet such as sodium consuming
more resources, especially the excessive salt causes the sodium in the liquid
increases. Increasing the volume of fluid causes increased blood volume rises,
so the impact on the incidence of hypertension. (Smith, 1988). The results of
the household health survey in 1995 showed the prevalence of hypertensive
disease in Indonesia is quite high at 83 per 1000 member households ranged from
1.8 to 28.6%. (Hull Alllison, 2001)The prevalence of hypertension in Tugurejo
Hospital in January-December 2010 was ranked one of the top 10 diseases, with a
number of 6504 patients.
This study aims to find out about the consumption patterns of food
sources of sodium in hypertensive patients in a hospital outpatient tugurejo
Semarang. The samples obtained are 40 samples which are all eligible: Age of
patients ranged 33-80 years, berdominisili in Semarang and the patient can take
berkomunikasi.Jenis data collected is of primary and secondary data. Primary
data include sodium consumption data by semi-quantitative food frequency and
eating habits. Secondary data includes the data base name, age, sex, blood
pressure taken from medical records. The results of the study were mostly
(62.5%) samples were aged 45-60 years, most of the sexes (67.5%) samples were
women 27 people, mostly the kind of work (45.0%) samples were housewives 18
people . Most of the samples with Na intake (2000-4000 mg) as many as 32
people, and hypertension category were as many as 27 people. Most (65.0%)
samples in systolic blood pressure (category average) as many as 26 people,
majority (77.5%) samples in diastolic blood pressure (category average) as many
as 31 people. Most of the samples still use MSG flavor enhancer, salt, and
tofu, the frequency of consumption of sodium sources most 1-3 times per day.
Penulis: Nur Yunaida Fauziah,
Sufiati Bintanah, Erma Handarsari
Kode Jurnal: jpkesmasdd130072
