Meals served to hypertensive and cardiac inpatients in Jordan: comparison with WHO and NIH dietary guidelines.
This 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.
Department of Health Sciences, University of Qatar, Doha, Qatar; Jordan University of Science and Technology, Department of Nutrition and Food Technology, Amman, Jordan.
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Bawadi
Department of Adult Health Nursing, University of San Francisco, San Francisco, California, United States of America.
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Banks
Department of Clinical Nutrition and Dietetics, The Hashemite University, Zarqa, Jordan.
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Tayyem
Department of Health Sciences, University of Qatar, Doha, Qatar.
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ElKhoury
D002318:Cardiovascular Diseases; D006801:Humans; D006973:Hypertension; D007297:Inpatients; D007597:Jordan; D062407:Meals; D009316:National Institutes of Health (U.S.); D018673:Nutrition Policy; D014481:United States; D014944:World Health Organization