Cuidado nutricional na hipertensão arterial: produção de tecnologia educativa para gestantes

Abstract

Arterial hypertension and its complications are the main causes of maternal mortality during pregnancy, and monitoring during prenatal care is essential. To develop an educational technology (ET) for pregnant women on nutritional care in hypertension, as a prevention and control tool. A qualitative study of methodological development was carried out, which took place through an integrative literature review, with the selection of 7 studies and then the production of an ET. Consumption of green vegetables, fish, cereals, whole grains, nuts, fruits, vegetable oils, milk, dairy products, orange vegetables, fortified foods such as flour and dairy alternatives, and lean meats, showed a protective relationship against the development of gestational hypertension. The most related micronutrients in the prevention of hypertensive disorders in pregnancy were magnesium, iron, folate, iodine, potassium, calcium and vitamin D. Afterwards, the ET was prepared, of the digital booklet type, based on what was evidenced by the studies. There is little availability of studies related to the topic addressed, making it important to carry out more research on this topic. The biggest obstacle found was the lack of studies that explain the physiological mechanisms involved in the interaction between nutrients/food and the pathophysiology of gestational hypertension, in order to justify the beneficial (or harmful) properties of foods for better control of hypertension during pregnancy. Thus, based on the literature review carried out, it was possible to develop an educational technology on the knowledge that pregnant women need to acquire about nutritional care in gestational hypertension.