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المؤلفBawadi, H.A.
المؤلفBanks, A.D.
المؤلفTayyem, R.F.
المؤلفElKhoury, C.
تاريخ الإتاحة2016-10-09T07:15:04Z
تاريخ النشر2016
اسم المنشورEastern Mediterranean Health Journal
المعرّفhttp://www.emro.who.int/emhj-volume-22-2016/volume-22-issue-1/meals-served-to-hypertensive-and-cardiac-inpatients-in-jordan-comparison-with-who-and-nih-dietary-guidelines.html
الاقتباسH.A. Bawadi, A.D. Banks, R.F. Tayyem and C. ElKhoury "Meals served to hypertensive and cardiac inpatients in Jordan: comparison with WHO and NIH dietary guidelines" Eastern Mediterranean Health Journal 2016 22:1 pp. 28-33
الرقم المعياري الدولي للكتاب1020-3397
معرّف المصادر الموحدhttp://hdl.handle.net/10576/4836
معرّف المصادر الموحدhttp://www.emro.who.int/emhj-volume-22-2016/volume-22-issue-1/meals-served-to-hypertensive-and-cardiac-inpatients-in-jordan-comparison-with-who-and-nih-dietary-guidelines.html
الملخصThis study aimed to evaluate the compliance of daily meals served to hypertensive and cardiac inpatients in Jordan according to WHO guidelines and the Therapeutic Lifestyle Changes (TLC) and Dietary Approach to Stop Hypertension (DASH) diets plans. Weekly cycle menus from the food service department of major hospitals in Jordan (n = 16) were analysed using ESHA Food Processor software to obtain data about macroand micronutrient contents and food groups represented. The results showed inappropriate amounts of several nutrients in the menus provided, along with a general noncompliance with the DASH, TLC and WHO guidelines. Meals had higher than recommended sodium content coupled with low potassium content. Fatty acid profiles were often outside the recommended ranges. Meals provided to cardiac inpatients in Jordan need to be revised to meet the guidelines specified for the health conditions of these patients.
راعي المشروعJordan University of Science and Technology
اللغةen
الناشرWorld Health Organization
الموضوعhypertension
meals
cardiovascular disease
World Health Organization
Diet
العنوانMeals served to hypertensive and cardiac inpatients in Jordan: comparison with WHO and NIH dietary guidelines
النوعArticle
الصفحات28-33
رقم العدد1
رقم المجلد22
dc.accessType Abstract Only


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