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Instructed in measures to decrease risk of angina pectoris: exercise regularly, take regular rest periods, eat small frequent meals, dress warmly in cold weather, take medications as prescribed, eat diet high in fiber and others.
Patient instructed to advice physician if taking any herbal medicines or dietary supplements.
Instructed patient about how the body responds to the excess of calories and fat by creating an undesirable increase in blood sugar.
Patient was instructed on precautions regarding food. Avoid containers that have broken seals. Wash any equipment thoroughly that has come in contact with raw meat or poultry. Never use an egg that has unpleasant odors or cracked shells.
Patient was instructed on shortness of breath that make people feel like they can't take enough air, the chest feel tight. Sometimes the feeling is worse when active or lying down flat. If experiencing other symptoms like cough, chest pain or a fever tell the nurse or doctor.
Patient was instructed on fluid retention. Fluid retention leaks into body tissues from the blood. The lymphatic system is a network of tubes throughout the body that drains this fluid from tissues and empties it back into the bloodstream.
Instructed on some measures aimed to preventing/controlling Osteoarthritis, such as: exercise daily at a slow, steady pace, using range of motion.
The patient was instructed in saphenous vein ligation and stripping in the need to wear support stockings. The patient was advised to wear constrictive clothing and knee-high stockings. The patient was advised to take discomfort medications. The patient was advised to take recurrent relaxation periods during the day and raise the legs above the heart while sitting for at least 6 weeks. The patient was recommended to avoid long periods of sitting and standing.
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.
SN instructed patient about urinary infection's Diet. The use of cranberry products seems to decrease the ability of bacteria to adhere to the lining of the urethra and bladder. As cranberry juice can have a high amount of sugar, cranberry extract can be taken in capsule or pill form instead. Increasing water intake by one or two glasses per day may help limit the length of time that you have symptoms and reduce the infections.