Dietary intervention with cooking instructions and self-monitoring of the diet in free-living hypertensive men

Clinical and Experimental Hypertension

Volumn 35, Issue 2, 2013, Pages 120-127

  Kitaoka, Kaori ^a   Nagaoka, Junko ^a,b   Matsuoka, Tomomi ^a   Shigemura, Chieko ^a,c   Harada, Kiyomi ^a   Aoi, Wataru ^a   Wada, Sayori ^a   Asano, Hiroaki ^d   Sakane, Naoki ^e   Higashi, Akane ^a  

^a KYOTO PREFECTURAL UNIVERSITY   (Japan)

^b Health Promotion Division   (Japan)

^c Kyoto College of Nutritional and Medical Sciences   (Japan)

^d KYOTO PREFECTURAL UNIVERSITY OF MEDICINE   (Japan)

^e NATIONAL HOSPITAL ORGANIZATION KYOTO MEDICAL CENTER   (Japan)

Author keywords

Cooking; Hypertensive men; Intervention study; Self monitoring; Urinary sodium to potassium excretion ratio

Indexed keywords

POTASSIUM; SODIUM CHLORIDE;

ADULT; AGED; ARTICLE; BLOOD PRESSURE MEASUREMENT; BLOOD PRESSURE MONITORING; BLOOD PRESSURE REGULATION; CONTROLLED STUDY; COOKING INSTRUCTION; DIASTOLIC BLOOD PRESSURE; DIET RESTRICTION; FRUIT; HUMAN; HYPERTENSION; MAJOR CLINICAL STUDY; MALE; POTASSIUM BLOOD LEVEL; POTASSIUM EXCRETION; SALT INTAKE; SEDENTARY LIFESTYLE; SELF MONITORING; SODIUM URINE LEVEL; SYSTOLIC BLOOD PRESSURE; TEACHING; VEGETABLE; VENOUS BLOOD;

ADULT; AGED; ASIAN CONTINENTAL ANCESTRY GROUP; COOKING; DIET, SODIUM-RESTRICTED; HEALTH EDUCATION; HUMANS; HYPERTENSION; LIFE STYLE; MALE; MIDDLE AGED; RISK FACTORS; RISK REDUCTION BEHAVIOR; SELF CARE; SODIUM CHLORIDE, DIETARY; VEGETABLES;

EID: 84875742418     PISSN: 10641963     EISSN: 15256006     Source Type: Journal    
DOI: 10.3109/10641963.2012.702830     Document Type: Article

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