Dietary mineral intakes of rural midlife to older adult women with prehypertension in Midwestern United States

OBJECTIVES

Midlife to older rural women with prehypertension are at increased risk for hypertension and its impact on cardiovascular health with advancing age. Because modification of dietary factors could help alleviate risk, the objective of this study was to explore calcium, magnesium, potassium and sodium intakes of midlife to older rural women, with identification of their top food sources.

DESIGN

Survey of baseline dietary intake data of women and comparison to standard recommendations.

SETTING

Rural Midwestern United States.

PARTICIPANTS

289 rural women, age 40-69, with prehypertension who volunteered for lifestyle modification to reduce blood pressure.

MEASUREMENTS

Baseline nutrition data using the Block Health Habit and History Questionnaire were collected over a twelve-month rolling enrollment period from rural women with prehypertension. Mineral intakes were calculated and compared to recommended standards. Top ten foods contributing to each mineral were identified.

RESULTS

The percent of women who met the Recommended Dietary Allowance (RDA)/Adequate Intake (AI) recommendations for their age groups ranged from a high 42.9% for magnesium to a low of 4.2% for potassium. Mean intakes of calcium, magnesium and potassium were all below recommended levels and sodium intakes were above recommendation.

CONCLUSION

Midlife to older rural US women with prehypertension were eating some of the foods that would help them meet mineral recommendations. As a preventive approach to reducing hypertension risk, clinical practice could include advising on ways to increase both commonly and less commonly consumed nutrient-rich foods with awareness of what is typically available in the rural area.

A risk-reduction nutrition course for adults

This article details the development, delivery, and evaluation of a six-session nutrition course entitled "Eating Today for a Healthier Tomorrow." The course addressed nutrition practices associated with the reduction of risk for coronary heart disease, cancer, osteoporosis, and obesity. Teaching teams, consisting of an extension agent and a registered dietitian, were used in course delivery. A wide variety of printed and audiovisual teaching aids helped participants learn through discussion, goal setting, games, and food tasting. Evaluation components of the course included demographic and pre- and post-course food frequency information as well as an overall evaluation by each participant. Post-course evaluation data were collected at a reunion session held 2 months after course completion. One hundred forty-two of 195 participants (73%) completed the course and the evaluation. Three-fourths of the participants had a family history of at least one of the life-style diseases addressed by the course. The food frequency results indicated that participants made some significant changes in their food practices. They decreased the number of times they selected high-fat cheese, regular red meats, foods from the saturated fatty acid group, desserts, sodium-rich products, and tea/coffee (p less than .05), and they increased selection of low-fat dairy products (p less than .05). Further study is recommended to determine whether individuals maintain the dietary changes and how those changes affect others in the person's immediate environment.