Pola Konsumsi Bahan Makanan Sumber Natrium pada Pasien Hipertensi Rawat Jalan di Rumah Sakit Tugurejo Semarang

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 wasranked 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 as32 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 stilluse MSG flavor enhancer, salt, and tofu, the frequency of consumption of sodium sources most 1-3 times per day.Keyword : hypertension, natrium intake, cardiovascular disease

Hubungan Asupan Bahan Makanan Sumber Serat, Asupan Natrium, Asupan Lemak dan IMT dengan Tekanan Darah pada Pasien Hipertensi Rawat Jalan di Rumah Sakit Tugurejo Semarang

High blood pressure disease shows enhanced from to year. High blood pressure at influence by behaviour factor that is food pattern unfavourable likes to consumption over source sodium, less to consumpt fibrous food likes fruit and vegetable, risk factor of the increasing of blood pressure besides fat factor and Body Mass Index (BMI). The increasing of blood pressure also influenced by genetic factor.fat consumtion and obesitas. The purpose of the research is to detect the correlation of fiber consumption, sodium intake, fat and BMI with blood pressure in hypertension patient in care at Hospital Tugurejo SemarangResearch kind uses method explanatory research at clinic nutrient area with a cross sectional approached. The size of population as much as 63 person and sample 55 person, was taken by purposive sampling. Data becollected by using direct interview methode in sufferer. Primary data that is gatherred to cover: food-stuff consumption that contain fiber by recall use food frequency and questionnaire. The normality of the data was tested by kolmogorov smirnov test. The correlation of variables, were analysed by correlation pearson product moment test if the distribution of data is normal and use spearman rank test if the data not normally distribution.There are no correlation between fiber, fat, sodium and BMI with blood pressure. Necessary done continuation research to detect factors that causes hypertension besides sodium intake, fat, fiber and BMI by using different technique and method and with mare many of sampl