A 50-year-old woman presents for a follow-up visit to discuss the laboratory results from her annu physical examination and a treatment plan. Her total serum cholesterol level is 260 mg/dl, which is from 200 mg/dl the previous year. Her blood pressure is 140/100 mm Hg, which is up from 135/90 m Hg; she weighs 165 lb, a gain of 12 lb from the previous year. Results from other tests and her physic examination are normal. Her height is 5 ft 3 in. She is postmenopausal and has been receiving hormor replacement therapy for 2 years. You discuss her increased lipid levels and increased blood pressure the context of her weight gain and dietary habits. When asked about her dietary habits, she says th she has heard that putting salt on food causes high blood pressure. She asks if she should stop putti salt on her food because her blood pressure is high. How would you describe for this patient the relationship between sodium and hypertension? O A. Tell her that reducing sodium intake usually leads to significant reduc- tions in blood pressure
A 50-year-old woman presents for a follow-up visit to discuss the laboratory results from her annu physical examination and a treatment plan. Her total serum cholesterol level is 260 mg/dl, which is from 200 mg/dl the previous year. Her blood pressure is 140/100 mm Hg, which is up from 135/90 m Hg; she weighs 165 lb, a gain of 12 lb from the previous year. Results from other tests and her physic examination are normal. Her height is 5 ft 3 in. She is postmenopausal and has been receiving hormor replacement therapy for 2 years. You discuss her increased lipid levels and increased blood pressure the context of her weight gain and dietary habits. When asked about her dietary habits, she says th she has heard that putting salt on food causes high blood pressure. She asks if she should stop putti salt on her food because her blood pressure is high. How would you describe for this patient the relationship between sodium and hypertension? O A. Tell her that reducing sodium intake usually leads to significant reduc- tions in blood pressure
Chapter3: Basic Human Anatomy And Physiology
Section: Chapter Questions
Problem 4.1E
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Transcribed Image Text:A 50-year-old woman presents for a follow-up visit to discuss the laboratory results from her annual
physical examination and a treatment plan. Her total serum cholesterol level is 260 mg/dl, which is up
from 200 mg/dl the previous year. Her blood pressure is 140/100 mm Hg, which is up from 135/90 mm
Hg; she weighs 165 lb, a gain of 12 lb from the previous year. Results from other tests and her physical
examination are normal. Her height is 5 ft 3 in. She is postmenopausal and has been receiving hormonal
replacement therapy for 2 years. You discuss her increased lipid levels and increased blood pressure in
the context of her weight gain and dietary habits. When asked about her dietary habits, she says that
she has heard that putting salt on food causes high blood pressure. She asks if she should stop putting
salt on her food because her blood pressure is high.
How would you describe for this patient the relationship between sodium and hypertension?
O A. Tell her that reducing sodium intake usually leads to significant reduc-
tions in blood pressure
O B. Tell her that reducing intake of sodium and fats while increasing intake
of fruits, vegetables, and whole grains usually leads to significant reduc-
tions in hypertension
aC. Explain to her that decreasing sodium is only important in elderly patients
OD. Tell her that research studies are unclear about the role of sodium in
hypertension
O E. Explain to her that antihypertensive medication is effective in reducing
hypertension, making sodium reduction unnecessary
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