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Parkinson Teaching 84

Instructed in measures to control or to live with Parkinson's disease such as exercising daily with regular rest periods, learning walking techniques, following safety precautions, obtaining adequate nutrition, obtaining emotional support, taking medication as ordered, getting help as needed, wearing an identification bracelet, etc.

Stroke Teaching 117

Instructed in factors that increase the risk of stroke such as age, family history, race, prior stroke, history of diabetes, cardiac and renal disease, among others.

Wound Care Teaching 149

Instructed in factors that affect healing, such as, age, disease, nutrition, and infection.

Diabetes Teaching 192

Instructed that insulin/oral diabetic agents, are used to relieve the symptoms and not to cure the disease.

Osteoarthritis Teaching 310

Instructed patient about Osteoarthritis. This is a degenerative non-inflammatory joint disease and it can affect all mobile joints, especially weight-bearing joints.

Infection Teaching 327

Instructed patient that if the infection persists and spreads it can progress to an acute or chronic disease.

Diabetes Teaching 343

Instructed diabetic patient about the possible complications of kidney disease. Even though early kidney damage has no symptoms; there is a blood test called Microalbumin now available to detect early diabetic kidney damage while still reversible.

Diabetes Teaching 389

Instructed patient that insulin/oral diabetic agents are used to relief the symptoms and not to cure the disease.

Respiratory infection Teaching 503

Patient was instructed about the swine flu. Swine Influenza (swine flu) is a respiratory disease of pigs caused by type A influenza viruses that causes regular outbreaks in pigs. People do not normally get swine flu, but human infections can and do happen. Swine flu viruses have been reported to spread from person-to-person.

Osteoporosis Teaching 508

Patient was instructed on Osteoporosis. Eating healthier means making changes that you can stay with over time. Consistently eating foods that are low in saturated fats and trans fats and that include whole grains, fruits, vegetables, and healthy fats (such as olive oil) will lower your risk for disease.