The Nutrition Care Process to Type 2 Diabetes Mellitus Patients with Hypertension: Low Carbohydrate, Sugar, and Salt Diet
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Background:Type 2 diabetes mellitus patients require special nutritioncare to reduce levels of blood sugar, recovery, and adequate nutrition intake. Especially in the case of type 2diabetes mellitus patients with hypertension that affects appetite and the ability to consume food adequately. The nutritioncare process was done by providing a low carbohydrate, sugar, and salt diet to reduce levels of blood sugar and blood pressure, and prevent unexpected weight loss.
Objectives: To knowing the nutrition care process to type 2 diabetes mellitus patients with hypertensionwhich apply a low carbohydrate, sugar, and salt diet.
Methods:This study was conducted in November 2021 in hospitalized patients of RS X Sidoarjo.
Results: After the nutrition intervention, the patient's condition began to improve, marked by most of the intake can reach target (>80%), the results of the biochemical laboratory such as random blood sugar, creatinine, and sodium showed a decrease and increase to normal values, but there are still symptoms that are felt even though they have decreased in scale such as nausea, difficulty chewing, and defecation.
Conclusions: In this case, recovery of the patient's condition is quite fast. Appetite and the ability to consume food gradually improve, marked by the food waste can reach target (<30%). Overall, the nutrition intervention provided was achieved.
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