HUBUNGAN ANTARA KONSUMSI MAKANAN DENGAN KEJADIAN HIPERTENSI PADA LANSIA (Studi di UPT Pelayanan Sosial Lanjut Usia Jember)

Abstract

Hypertension is one of the diseases that cause high morbidity. The data in UPT Jember Elderly Social Services in 2010 showed that hypertension is in the second rank of three largest disease in the Social Services Unit of Elderly Jember. The purpose of this study is to analyze the correlation between food consumption with the incidence of hypertension in the elderly in social services elderly UPT Jember. This study uses cross-sectional approach of studying the correlation between the effects of factors risk through approach, observation or the collection of data at once at a time, making the subject of research only on observation only once. At the variable level of consumption, there are 3 (three) variables significantly related with incidence of hypertension is variable fat (p = 0.010), sodium (p = 0.004), fiber (p = 0.000), whereas carbohydrate variables are not significantly related (p values (0.599) > α(0.05)) with the incidence of hypertension in the elderly. Hypertension prevention diet was significantly related with incidence of hypertension among tomatoes, mustard greens, spinach, broccoli, mango, watermelon, pineapple, fresh water fish, tuna, chicken without skin, egg whites, sunflower seeds. In addition, the pattern of food triggers include hypertension mutton, beef or chicken skin, chips, beef jerky, shredded, salted fish, salted eggs, flour and milk and butter. The advice can be given to Social Services Unit of Elderly Jember should separate menus for the elderly who have certain diseases, and applying diit low salt and high in fiber to achieve near-normal blood pressure to avoid more severe complications. Especially patients with hypertension that aims to reduce the incidence of hypertension in the elderly in the Social Services Unit of Elderly Jember. For further research can make this study as a reference. However, further research is expected to be split between the intake of saturated and unsaturated fats as well as the type of salt consumed. In addition, the study attempted to enlarge the sample results are more accurate.