Assessment on outcome of garlic mixture on blood pressure among hypertensive clients

Quality of life may be multidimensional incorporating individuals subjective perception physical, emotional and social well being including both cognitive (satisfactory) and emotional (happiness) component. Cardiovascular disease is the world’s leading killer, accounting for 16.7 million or 29.2 percent of total global in 2003. With modernization, a large proportion of Asians are trading healthy traditional diets for fatty foods, physical jobs for deskbound sloth, the relative calm of the countryside for the stressful city. Heart-attack victims are just the first wave of a swelling population of Asians with heart problems. While deaths from heart attacks have declined more than 50 percent since the 1960s in many industrialized countries, 50 percent of global cardiovascular diseases related deaths now occur in low and middle-income nations, which cover most countries in Asia. The consumption of fruits and vegetables has been associated with low incidences and mortality rates of many diseases, particularly cardiovascular disease and cancer. Eating fruits and vegetables also reduces blood pressure and serum cholesterol, boosts the immune system, detoxifies contaminants and pollutants, and reduces inflammation. Hence, the investigator was interested to decrease the economic burden of the disease by a selected non- pharmacological method, for reducing the level of blood pressure. Thus, “A study was conducted to assess the outcome of garlic mixture on blood pressure among hypertensive clients in selected village, Kollencode”. The aim of the study was to assess the outcome of garlic mixture on blood pressure. A Quasi experimental research design was adopted. The study was conducted at Kollencode village. 60 hypertensive clients who fulfilled the inclusion criteria were selected using non probability purposive sampling technique. The demographic variables were age, gender, education, occupation, income, marital status, type of food, nature of physical activities, chronicity, family history, exercise, drugs, and sleep. Pre-test level of blood pressure was taken for both experimental and control group in lying down position in the right hand. Preparation of garlic mixture was given to the experimental group for 30 days.8-10 cloves of garlic (10 gms) prepared by boiling of 100ml of aavin nice milk, which is I.S.O certified has the nutritive value of fat 3percent and S.N.F 8.5percent homogenized and pasteurized toned milk, remove milk cream, crush the garlic and again boil the skimmed milk with garlic for 5minutes and given to the hypertensive clients every day in the morning before breakfast for 30 days and advised to follow their regular antihypertensive drugs also.The control group were given only antihypertensive drugs.post test level of blood pressure was measured. The comparison of pre and post assessment was made which showed high significant result. Thus, the study concludes that garlic mixture was effective to decrease the level of high blood pressure. The conceptual framework of this study was based on Errestin Wiedenbach’s Helping Art of Clinical Nursing Theory. The research hypothesis formulated for the study was, there is a significant difference between pre test and post test level of blood pressure among hypertensive clients in the age group between 45 to 65years. The findings showed highly significant decrease in value of level of blood pressure following nursing intervention at p<0.05. The outcome was proved by comparing the pre and post test levels of blood pressure where the result showed p