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Abstract
Hypertension is a systolis blood pressure greater than 140 mmHg and diastolic pressure greater than 90 mmHg over a sustained period, based on the average of two or more contacts with the health care provider after an initial screening (Sixth Report of the Joint National Committee On Prevention, Detection, and Treatment of High Blood Pressure, 1997). The objective of nursing care for hypertension patients focuses on lowering and controlling the blood pressure without adverse effects and without undue cost. To achieve these goals, the nurse must support and teach the patient to adhere to the treatment regimen by implementing necessary lifestyle changes, taking medications as prescribed. The program usually consists of restricting sodium and fat intake, increasing intake of fruits and vegetables and implementing regular physical activity . Also the patient should be advised to limit alcohol intake, and tobacco, should be avoided because anyone with high blood pressure is already at increased risk of heart disease and smoking amplifies this risk (Smeltzer Bare, 2004).Therefore, the aime of this study was to evaluate the effect of providing teaching intervention related to dietary management of nutritional status, and blood pressure level for patients with hypertension.