Salt Usage Leads to High Blood Pressure

Table of Contents

1.0 Introduction 2
1.1 Issue of the Study 2
1.2 Problems Statement 3
1.3 Research Questions 3
1.4 Research Objective 4
1.5 Theoretical Framework and Hypothesis 5
1.5.1 Theoretical Framework 5
1.5.2 Hypothesis. 5
1.6 Significance of Study 6
2.0 Literature Review 7
2.1 Introduction of the Study 7
2.2 Specific Study 8
2.2.1 Salt 8
2.2.2 Beef 8
2.2.3 Lamb 9
2.2.4 Sausages 9
2.2.5 Beef Bacon 10
2.2.6 Turkey Ham 10
2.2.7 High Blood Pressure Disease 11
3.0 Conclusion 12
4.0 Reference 13

1.0 Introduction
    1.1 Issue of the Study
High blood pressure or hypertension seemed to have a common illness among of us. In the past, we can find high blood pressure attacks baby Generation X. Generation X is the people who born at 1960s through early 1980s. This disease is not showing any physical symptoms which can see with naked eyes. It also takes a long times to affected someone and sometimes it could be many years. So, no wonder if when we encounter with the high blood pressure disease nowadays, we will facing with two major problems. The first problem is our communities are not concern and aware enough about their blood pressure level. Secondly, people who are already affected by that disease but they are not taken any action for treatment.
When talking about meat, it will come out with two things which are a fresh meat and processed meat. For fresh meat such like beef, lamb, and others. For processed meat, it is a part of convenient food. All of these processed meats are contain high salt level. Salt is occurs naturally in the most kind of food preparations and there are many varieties of food product were added with differ type of salts. For example like monosodium glutamate, sodium nitrite, and also baking soda. All of these ingredients are used in preparations, marinating, preservative and also as a flavouring and seasoning in the food. We also may find the usage of the salt in the processed meat. For... [continues]

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