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Lay conception of hypertension and its significance to clients and professionals in nutrition and health
Author(s) -
RuedaBaclig Ma. J.,
Florencio C. A.
Publication year - 2003
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1046/j.1365-277x.2003.00485.x
Subject(s) - medicine , conceptualization , disease , perception , causation , family history , focus group , gerontology , health professionals , family medicine , health care , pathology , surgery , marketing , neuroscience , artificial intelligence , computer science , political science , economics , law , business , biology , economic growth
Background In line with the Philippines' National Cardiovascular Disease Prevention and Control Programme, a study was conducted among young adults to determine their concepts and conceptualization of hypertension: its causation, prevention and consequences. Method Focus group discussions, conducted in the region with the highest prevalence of hypertension in the Philippines, 73 males and females were participated in the age group of 20–39 years, without medical history of the disease and with no training or employment in a health‐related field. Results Hypertension was perceived not as a discrete disease but interrelated with diseases having ‘blood‐origin’ and common signs and symptoms. It was conceptualized as having multiple causes, acting singly or in combination, with too little or too much food and physical activity as among the causal factors. Perceived pathways in its development were systematic and included both traditional and scientific biomedical concepts. Hypertension was considered a problem not only in the affected individual but also the family. Conclusion The concepts of hypertension of young adults are multidimensional, interconnected and linked to their day‐to‐day living. In thus conceptualizing the disease, they are able to make sense of it and, when respected by dietetic practitioners, provide guidance for improved communication. The introduction of scientific concepts of hypertension by nutrition and health professionals should draw from, inform and build on, existing lay perceptions.