heart healthy diet
Diseases Process
The patient was advised in pain management in arthritis applying heat or cold to a painful joint for temporary relief avoiding temperatures extremes. The patient was recommended to maintain a regular exercise program that provides stretching and joint mobility. The patient was encouraged to coordinate pain medication with activities. The patient was recommended to use assistive and/or protective devices, as needed, to support affected joints. The patient was advised in the importance of maintaining a safe home environment to prevent falls (removal of small rugs, handrails in showers, tubs, or toilets etc. The patient was encouraged that eating well-balanced diet.
Instruct the patient in the aplastic anemia and its causes. Encouraged the importance to avoiding contact to persons known to have serious infections, trauma, abrasions, and breakdown of the skin which could lead to infection. Encouraged that antibiotics must be taken for the entire period prescribed. Encouraged the need to maintain a well-balanced diet.
The patient was instructed in colorectal cancer in the care of the surgical dressing, explaining how to inspect the incision. The patient was advised in maintaining regular bowel movements, eat a high-fiber, low-fat diet, and avoid constipation.
The patient was instructed in gastrointestinal bleeding in how to observer stools for blood and show stool occult blood test. The patient was instructed the status of smoking termination and complete abstinence from alcohol. The patient was advised to evade coughing, sneezing, lifting, straining during defecation, or vomiting. The patient was reviewed whether medicines should be taken with food or require an empty stomach. The patient was advised to evade use of aspirin having medications like ibuprofen and other nonsteroidal anti-inflammatory medicines. The patient was taught to design a diet high in vitamin K. The patient was instructed to eat small, frequent meals, to chew food well, and to eat slowly. The patient was instructed to drink water with meals. The patient was taught with a list of irritating foods and drugs to evade like coffee, tea, caffeine, spicy foods, rough foods, citric acid juices, hot foods. The patient was advised to evade milk because it occasionally gives to increase gastric acid secretion.
The patient was instructed in hemolytic anemia the need to evade aspects that quick hemolytic emergency like infection, trauma, chemicals, and toxic drug reactions. The patient was advised the need for a well-balanced diet that is rich in iron and protein. The patient was reviewed to evade fatty foods. The patient was recommended to maintain hydration position.
The patient was instructed in hemorrhoid the necessity to eat a diet high in fiber to encourage regular bowel movements and soft seats. The patient was advised to drink sufficiently of fluids. The patient was reviewed to use chair softeners and unpackaged laxatives to prevent constipation. The patient was recommended to do daily minor exercise to improve peristalsis and help elimination. The patient was encouraged to defecate on time after the impulse so that compression in the rectum will be prevented. The patient was taught to evade long sitting, squatting, or standing. The patient was instructed to evade pulling during defecation. The patient was advised to sit on thick foam pillows or pads. The patient was taught to use warm place bath for short-lived periods to evade hypotension secondary and vasodilation of pelvic blood vessels. The patient was encouraged the importance of perianal hygiene at all times. The patient was instructed to wipe softly after a bowel movements. The patient was taught to use warm bandages to encourage circulation.
The patient was instructed in ulcerative colitis (Crohn’s Disease, Inflammatory Bowel Disease in the need for perianal care daily and after each bowel movement. The patient was taught perianal and perianeal skin care. The patient was encouraged a diet is bland, low in residue, fiber, and fat, but high in protein, calories, carbohydrates, and vitamins. The patient was recommended to evade seasoned foods, raw fruits and vegetables, foods containing rough cereals, bran, seeds or nuts, milk, fatty or fried foods, caffeine, alcohol and carbonated beverages.
SN instructed patient on diabetic diet:it is commonly thought that people with diabetes should avoid all forms of sugar. Most people with diabetes can eat foods containing sugar as long as the total amount of carbohydrates (carbs) for that meal or snack is consistent.Many research studies have shown that meals which contain sugar do not make the blood sugar rise higher than meals of equal carbohydrate levels which do not contain sugar. However, if the sugar-containing meal contains more carbs, the blood sugar levels will go up.
SN instructed patient on low salt diet. SN instructed patient on how to read nutritional labels on commercially prepared foods. Other salt alternatives such as Mrs. Dash was encouraged. SN explained how sodium affects blood pressure and water retention.
Patient and caregiver instructed that low blood sugar (hypoglycemia) can happen to everyone who has diabetes. Symptoms include headache, hunger, sweating, pale skin, irritability, dizziness, feeling shaky, or trouble concentrating. Always keep a source of sugar with you in case you have low blood sugar. Sugar sources include fruit juice, hard candy, crackers, raisins, and non-diet soda. Be sure your family and close friends know how to help you in an emergency.