bedbound-patient
Diets
Patient was instructed on the importance of an appropriate nutrition to keep blood sugar levels as near to normal as possible. Read Nutrition Facts on food labels and if the serving has too much carbohydrate, the size of serving will need to be adjusted.
Patient was instructed on appropriate nutrition. Eat healthy, eat more fiber, try whole grains fresh fruits, and raw vegetables. Try picking from the rainbow of colors to maximize variety. Eat non starchy vegetables such as spinach, carrots, broccoli or green beans with the meals.
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.
Instructed patient about methods for adjusting the diet to meet a change in activity greater caloric intake is required for prolonged or strenuous activity to prevent hypoglycemia.
Instructed patient that when eating out, he/she should order only the foods that are needed, and choose salads with reduced calories dressings, diet drinks and sugar substitutes, etc.
Patient was instructed the importance of following a low-sodium, high-potassium diet. Encourage to eat bananas, citrus, fruits.
Instructed patient use sugar in moderation. Consider lower sugar options if available, fruits, vegetables, beans and whole grain foods are good sources of fiber, drink plenty of water, use less salt.
SN instructed patient that the no concentrated sweets (NCS) diet is designed to limit the total sugar in the diet to achieve and maintain near normal blood sugar levels. Foods that should be avoided includes sugar, regular syrup, molasses, and regular jam and jelly, candy, pie, cake, cookies, doughnuts, etc.
SN instructed on a low residue diet. A low residue diet is a diet designed to reduce the frequency and volume of stools while prolonging intestinal transit time. It is similar to a low-fiber diet, but typically includes restrictions on foods that increase bowel activity, such as milk, milk products, and prune juice. A low residue diet typically contains less than 7–10 grams of fiber per day. Long term use of this diet, with its emphasis on processed foods and reduced intake of fruits and vegetables, may not provide required amounts of nutrients including potassium, vitamin C, calcium, and folic acid.Patient/caregiver verbalized understanding.
Patient was instructed to create a meal schedule that she can follow, because she may just be forgetting to eat. The physiological drive to eat decreases with age, so she may not experience the same physical signals of hunger as she did at a younger age. Set and stick to specific meal times to help improve her eating habits. Encourage her to eat at the same times each day to create regularity.