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WS/T 430-2013: Dietary guide for hypertensive patients
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| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| WS/T 430-2013 | English | 339 |
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Dietary guide for hypertensive patients
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Basic data
| Standard ID | WS/T 430-2013 (WS/T430-2013) |
| Description (Translated English) | Dietary guide for hypertensive patients |
| Sector / Industry | Health Industry Standard (Recommended) |
| Classification of Chinese Standard | C55 |
| Classification of International Standard | 11.020 |
| Word Count Estimation | 13,195 |
| Regulation (derived from) | ?Industry-Standard-Filing Announcement 2013 No. 6 (Total No. 162) |
| Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China |
| Summary | This standard specifies the dietary guidelines for adult patients with primary (without complications) hypertension, controlled hypertension associated with the recommended intake of nutrients and food groups and the recommended daily intake. This standar |
WS/T 430-2013: Dietary guide for hypertensive patients
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Dietary guide for hypertensive patients
ICS 11.020
C55
People's Republic of China health industry standards
Hypertensive patients dietary guidance
2013-04-18 released
2013-10-01 Implementation
People's Republic of China National Health and Family Planning Commission released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was drafted. Chinese People's Liberation Army General Hospital, Chinese Academy of Medical Sciences Fuwai Hospital, Beijing Union Medical College Hospital, China
Center for Disease Control and Prevention, Nutrition and Food Safety Institute, China Nutrition Society, Peking University Third Hospital.
The main drafters of this standard. Xue Changyong, Zhao Liancheng, Yang Xiaoguang, Zhang Bing, Chen Wei, Cheng Yiyong, Zhai Fengying, Liu Yinghua, Chang Cuiqing.
Hypertensive patients dietary guidance
1 Scope
This standard specifies the dietary guidelines for adult patients with essential hypertension (no complications), and the nutrient push associated with hypertension control
Recommended intake and daily food categories and recommended intake.
This standard applies to adult patients with essential hypertension dietary guidance.
2 Terms and definitions
The following terms and definitions apply to this document.
2.1
Low-salt diet lowsaltdiet
Intake of sodium.2000mg or less throughout the day.
2.2
No salt meal nosaltdiet
Sodium intake within 1000mg all day.
2.3
Low sodium diet lowsodiumdie
Sodium intake within 500mg all day.
2.4
High potassium diet highpotassiumdiet
The daily intake of potassium in the diet should reach at least 3100mg (equivalent to 80mmol potassium, 1mmol potassium = 39mg potassium).
2.5
Body mass index bodymassindex; BMI
Body mass index
A measure of height-based index, calculated as the ratio of the body weight (kg) to the square of height (m).
3 dietary guidelines
Hypertensive patients daily intake should be appropriate to maintain the appropriate weight (BMI = 18.5kg/m2 ~ 23.9kg/m2). Daily food
Salt intake does not exceed 5g, recommended low salt diet and high potassium diet, appropriate increase in calcium and magnesium intake, abstinence, daily intake of adequate diet
Fibers and vitamins. In the choice of food, follow the principle of food diversification and balanced diet, minimize intake of oil-rich and refined sugar
Food, limited consumption of cooking oil. In eating habits, eating should be regular, should not eat too full, nor should not miss the meal.
4 recommended energy and nutrient intake
4.1 energy
Weight-normal hypertensive patients (BMI = 18.5kg/m2 ~ 23.9kg/m2) daily intake of energy per kg body weight of 105kJ
(25kcal) ~ 126kJ (30kcal) calculation; overweight and obesity in addition to an appropriate increase in physical activity, it should be appropriate to reduce daily energy intake
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