Question

Hypertonic d. fluids excessive coughing required mated d. The level of independence and am e. The amount of oral fluid intake:m Write a brief answer to the following questions. 51. How can you encourage optimal intake while assisting a patient with a meal?

Answer 1

Ans 51:

1. Honor individuals independence and preferences ie liking of food, timing of eating, taste buds.
2. Encourage in drinking about 8 glasses of water per day. Enough water helps prevent urinary tract infection and constipation.
3. Avoid soda and juice,  as much as possible because they are high in sugar.
4. coffee tea alcohol and soda also contain caffeine, which actually dehydrates, or draws water out of the body therefore it should be limited.
5. Serve the meal by placing it within easy reach.
6. check frequently to see if they need any help.
7. offer to cut fruits or food whatever, who is having difficulty.
8. Need to be aware of the possibility of choking on certain foods as safe eating .

Ans 50:

Health education to increase potassium and magnesium intake to Ms. Freeland"

• potassium and magnesium are important minerals needed for all cells in the body to function properly.
• They are electrolytes, involved in conducting electricity throughout the body, affecting nerve function, muscle contraction and rhythm of the heart.
• potassium and magnesium are found in many foods and meeting your daily requirements for each mineral is not difficult.
• FRUITS and VEGETABLES: asparagus, bananas, green leafy such as spinach, kale, white and sweet potatoes with skin on it, citrus fruits, tomatoes, kiwi, papaya and squash are all sources of both potassium and magnesium. Aim to eat 1-2 cups of vegetables at 2 meals per day and 3 serving of fruit each day.
• NUTS and BEANS: almonds, cashews, peanuts and walnuts, all provide high amount of magnesium and potassium. black beans and kidney beans are good sources of several vitamins , potassium and magnesium. aim for 1 to 2 one ounce serving of nuts and 3 to 4 cups of variety of beans weekly in the meals.
• WHOLE GRAINS and FORTIFIED CEREALS: such as shredded wheat, processed grains such as white rice with whole grains such as brown rice and pastas, oatmeal's also serves as a dietary source for both potassium and magnesium.

Evaluation: patient will meet the desired range of potassium and magnesium within a period of a month following the consumption of above mentioned foodstuffs.

Ans 56:

•    Assess the patient kay hudson, for the level of pain.
• Assess the patient for dehydration and electrolyte imbalance as manifested by vomiting.
• Assess the patient for abdominal distention
• Assess the patient for bowel incontinence.