Hypertension is persistent of blood pressure that exceeds the normal limit of systolic pressure above 140 mmHg and diastole pressure above 90 mmHg. Proper nutrition and balanced nutrition can help maintain the stability of blood pressure of hypertensive patients. The purpose of this scientific paper research is to describe nursing care in hypertensive patients with improved readiness of nutrition. The method used in the preparation of scientific papers is a descriptive method with a case study approach on two hypertensive patients with the readiness to improve nutrition. The results obtained were both patients were able to apply the recommended hypertensive diet and the patient's blood pressure decreased from 160/100 and 160/90 mmHg on the first day to 140/80 and 140/90 mmHg on the fourth day. The conclusion obtained from the results of this study is the whole process starts from the assessment until the evaluation is in accordance with the theory. The researcher suggested to UPT Kesmas Sukawati I to be more often to give counseling to society and to patient's family to always look after to family member health.
Keywords: Hypertension, Readiness of Nutrition Improvement, Nursing Care.