SN educated caregiver on Hypertensive urgency which is a situation where the blood pressure is severely elevated or higher for your diastolic pressure an that experiencing hypertensive urgency may or may not experience one or more of these symptoms: severe headache, shortness of breath, nosebleeds, and severe anxiety, chest pain, back pain, numbness/weakness, change in vision, difficulty speaking do not wait to see if your pressure comes down on its own. SN advised caregiver to seek immediately medical assistance and/or call 9-1-1 if listed above occurs or worsen with patient. Caregiver verbalized understanding of all teachings during visit.
SN reviewed patients medication with primary caregiver and instruct on medication compliance to better control the patients disease process. SN refilled patient’s medication box for daily routine implementation during visit. SN informed M.D. of patients elevated blood pressure and no new orders received, SN was advised to continue with patients current regimen.
SN completed assessment done on all body systems and noted patient with elevated blood pressure during visit. SN completed treatment during visit and noted no drainage on old tx, wound callused and new area found to left medial top of foot remains intact with no drainage noted. SN noted patient complaint of pain to bilateral lower extremities with +2 edema noted. SN educated primary caregiver on the importance of elevation of bilateral lower extremities as well as pain management for patient.
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.
SN instructed patient on the importance of daily monitoring of the blood pressure; along with reporting an elevated BP of 160/90 and above to MD/SN stat.
Advised using salt substitutes (if permitted by MD), by seasoning food with condiments, such as lemon, parsley, cinnamon, etc.
Patient was instructed on measures to decrease fat in diet, such as foods should be baked, broiled, or boiled instead of fried. Trim visible fat from meats and remove skin from poultry. Substitute fish or chicken for beef, pork or lamb. Use skim milk instead of whole milk.
Patient was instructed on food not allowed on a healthy nutrition, such as whole milk, cheeses, yogurt, ice cream, fruits and vegetables that are creamed, fried or au gratin. Breads and cereals, egg noodles, doughnuts, griddle cakes, waffles and pastries.
Patient was instructed on proper nutrition, such as avoid eating fatty meats, bacon, corned beef, luncheon meats, spiced meat, gravy, sardines, salmon, tuna, duck, goose, and organ meats.
Patient was instructed on appropriate nutrition. Cut back on high calorie snack foods and desserts like chips, cookies, cakes, and full fat ice cream. Eating too much of even healthful foods can lead to weight gain. Watch the portion sizes.