wound
Wound Care
SN teaching the patient / caregiver on S / S ( signs / symptoms) of wound infection to report to physician, such as increased temp >100.5, chills, increase in drainage, foul odor, redness, or unrelieved pain.
SN instructed patient on wound care. The patient should be sure to have a well-balanced diet. This include protein, vitamins and iron. Note: using a blender or
chopping food does not change the nutritional value of the food.
SN instructed pt on hygiene r/t wound care. It is very important to maintain a clean environment as well as clean , dry skin. Do not pick at wounds, or at other areas of the skin. Our fingernails harbor bacteria under them, wash hands throughly and often throughout the the day with soap and water, hand sanitizer can be used in between but are not a substitute for proper hand washing.
SN instructed patient to eat a balanced diet and drink fluids, eat protein like red and white meat, eggs, beans and take vitamins from vegetables/fruits , to promote wound healing.
Instructed in management and control such as diet as prescribed by MD, adequate hydration 1000-2000cc 24 hours if not contraindicated, importance of high protein (meat, legumes, eggs, daily), iron and vitamin supplements if indicated.
Instructed in factors that contribute to poor skin integrity such as immobilization, poor circulation, moisture, heat, anemia, shearing forces, poor nutritional status.
Instructed in factors that affect healing, such as, age, disease, nutrition, and infection.
Instructed in proper disposal of soiled dressing materials in biohazardous waste container provided.
Instructed to keep dressing clean and dry to prevent growth of bacteria.
Patient was instructed on traumatic wounds. Open wounds may be left heal