wound
Diseases Process
Patient was instructed on adequate nutrition and hydration to minimize wound development. Encourage protein, calorie-dense foods and fluids (unless contraindicated), monitor intake, weight and skin turgor, assess and address impairments in dentition and swallowing.
Patient was instructed on eliminate or minimize pain of wound. Address the cause (remove the source if external, treat the infection or medicate based on physiological stimulus), pharmacological strategies
Patient was instructed on factors that contribute in chronic wounds as repeated trauma. Repeated physical trauma plays a role in chronic wound formation by continually initiating the inflammatory cascade. The trauma occurs by accident, for example when a leg is repeatedly bumped against a wheelchair rest, or it may be due to intentional acts.
The patient was instructed in diverticulosis and diverticulitis obtaining appropriate supplies, such as sterile dressings or ostomy devices. The patient was taught in proper wound care or stoma management and dressing changes, procedure, frequency, and wound stoma or stoma inspection. The patient was advised to take hydrophilic colloid laxatives. The patient was instructed that baths or showers may be taken when drains or sutures are removed.
Instructed caregiver that treatment includes proper positioning, always avoid placing any weight
or pressure on the wound site.
Instructed patient through the use of negative pressure wound therapy, a standard surgical drain, and optimized nutrition, fistula drainage was redirected and the abdominal wound healed, leaving a drain controlled enterocutaneous fistula. Patient control of fistula drainage and protection of surrounding tissue and skin is a principle of early fistula management.
SN instructed patient to always assess wound dry sterile dressing when removed for any symptoms / signs of infection, such as increase drainage amount, any odor, drainage color, etc . Check your temperature once or twice a day. Report any fever or increase 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 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.