Effect of No or Low-salt food preparation demonstration on blood pressure and salt intake among patientswith hypertensio
Not Applicable
- Conditions
- Health Condition 1: E889- Metabolic disorder, unspecified
- Registration Number
- CTRI/2021/08/035481
- Lead Sponsor
- Intramural Research Fund CommitteeJIPMER
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Open to Recruitment
- Sex
- Not specified
- Target Recruitment
- 0
Inclusion Criteria
patients with hypertension,availing services from JIPMER Urban Health Centre and involved in cooking
Exclusion Criteria
Known serious liver & kidney dysfunction,
Malignancy and other life-threatening conditions
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method To determine the change in intake of salt and Blood pressureTimepoint: 10 weeks
- Secondary Outcome Measures
Name Time Method ATimepoint: NA