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Instructed in signs and symptoms of osteoarthritis such as aching pain that increases with activity and is usually relieved with rest, stiffness upon rising, heberdens nodes, fatigue, decreased exercise tolerance, crepitus, restriction of joint movement and others.
Instructed in new medication Bactroban to manage wound care. In addition, warned of possible S/E such as headache, rhinitis, pharyngitis, burning or stinging with intranasal use, taste perversion, upper respiratory tract congestion, cough with intranasal use, burning pruritis, stinging, rash, pain, and erythema with topical use. Instructed to notify prescriber immediately if no improvement occurs in 3 to 5 days or if condition worsens. Advised not to use other nasal products with Bactroban. Warned patient about local adverse reactions related to drug use. Advised not to use cosmetics or other skin products on treated area.
Instructed that insulin/oral diabetic agents, are used to relieve the symptoms and not to cure the disease.
Instructed patient not to go outside during hurricane conditions. If a safe place to stay is not available consider going to a shelter in advance.
Instructed patient about foods high in cholesterol, such as, organ meats, read meats, fatty poultry, shrimp, bacon, cold cuts, hot dogs, saturated fats (found in animal fats and coconut oil), palm kernel, cocoa butter, hydrogenated fats, chocolate, margarine, nondairy substitutes, whole milk, egg yolks, fried foods, and others.
Patient was instructed on factors that contribute in chronic wounds as repeated trauma. Repeated physical trauma plays a role in chronic wound formation by continually initiating the inflammatory cascade. The trauma occurs by accident, for example when a leg is repeatedly bumped against a wheelchair rest, or it may be due to intentional acts.
Instructed on the importance of reporting early signs and/or symptoms of infection.
Taught that the systolic reading (the top number) represents the pressure exerted on the blood vessel wall when the heart is contracting.
Instructed patient consider nutritional supplementation/support for nutritionally consistent with overall goals of care.
SN instructed patient to follow a low purine diet to help minimize acute gout attacks by limiting meat, poultry and fish. Animal proteins are high in purine. Avoid or severely limit high-purine foods, such as organ meats, herring, anchovies and mackerel. Red meat (beef, pork and lamb), fatty fish and seafood (tuna, shrimp, lobster and scallops) are associated with increased risk of gout. Because all meat, poultry and fish contain purines, limit your intake to 4 to 6 ounces (113 to 170 grams) daily. SN instructed pt/cg to cut back on fat since saturated fat lowers the body's ability to eliminate uric acid. Also instructed patient Limit or avoid foods sweetened with high-fructose corn syrup. Fructose is the only carbohydrate known to increase uric acid. It is best to avoid beverages sweetened with high-fructose corn syrup, such as soft drinks or juice drinks. Juices that are 100 percent fruit juice do not seem to stimulate uric acid production as much. SN also discussed to choose complex carbohydrates and explained to patient/cg that pt will need to eat more whole grains and fruits and vegetables and fewer refined carbohydrates, such as white bread, cakes and candy. SN advised CG to ensure that pt. drinks plenty of fluids, particularly water. Fluids can help remove uric acid from your body.