Lecture C

Nutrition received via Intravenous with IV solutions

Nutrition received via Intravenous with IV solutions

Nutrition received via Intravenous with IV solutions

Nutrition received via Intravenous with IV solutions

Promotes skin integrityAir-filled supportsDrying effortNot for patients with unstable spinal columns

For very obese patientsCan change from lying to sitting positionEases transport

Reduces shearing and frictionCan alter sensory perceptionCheck electrolyte and fluid balance d/t dehydration

Provides constant rotationSensory impairmentCan maintain skeletal alignment for spinal cord injury

Foam, wedges, water, air or gel filled cushionsTo prevent skin breakdown

Tool to assess patient's risk for skin breakdownThe lower the score the patient is at more risk for skin breakdown

Ask patient what is normal bedtime routine/assess sleep habitsUse non-pharmacological methods firstUse relaxation techniquesHospitals often disrupt normal sleep patterns due to illness, pain, noise, and frequent interruptions

Provide pm careFollow usual routine, reading, watching TV, prayingAvoid caffeineLast resort should be sedating medicationsComplete pain assessment

Regular- no restrictions, patient preferencesClear liquids- broth, tea, jello, apple juice Fluids you can see throughFull Liquids- add milk, creamed soups, custardPureed- scrambled eggs, mashed potatoes, Foods that are easily swallowed

Mechanical diet- dental soft- lightly seasoned ground or diced meats.Soft- low reside- foods that are easily digested. Pasta, tender meat. canned fruits and vegetables, flaked fish, cottage cheeseHigh fiber- increase GI motility, oatmeal, bran, fresh uncooked fruits, and vegetables.

Commonly called tube feedingsNutritional formulas delivered through a tube to the GI tractPatients are at risk for aspiration