The nursing diagnosis for Mr. K is impaired swallowing (dysphagia) related to new diagnosis, inadequate management, unilateral neglect, lack of familial support, and lack of oral care secondary to stroke as evidenced by inability to clear oral cavity, delayed swallowing, coughing, drooling, saliva buildup, and facial muscle weakness (Lewis et al., 2015).
Early identification and nursing interventions of dysphagia are important to prevent complications associated with dysphagia including risks of malnutrition, dehydration, aspiration, and pneumonia (Lewis et al., 2015).
Assessments for Mr. K related to impaired swallowing are outlined in the table below:
Assessment (Lewis et al., 2015) Rationale (Lewis et al., 2015)
Perform bedside swallow assessment to
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Swallowing response decreases as patient alertness decreases.
Planning
Nurses provide patients with around the clock care in hospitals are in an ideal position to identify patients with impaired swallowing and implement interventions that may prevent further complications. The following are nursing interventions for impaired swallowing:
1. Consult interprofessional team to increase effectiveness of swallowing long term (Lewis et al., 2015). Optimize care by collaborating with the interprofessional team. These professionals are qualified in assessment and management of swallowing impairments related to stroke.
2. Crush medications and administer mixed with food for modification of texture to support effective swallowing (Wagner, Hardin-Pierce, & Welsh, 2018). Consult the pharmacist around what pills should not be crushed and substitute medication in liquid form if possible as indicated (Wagner, Hardin-Pierce, & Welsh, 2018).
3. Have suction equipment available at bedside to decrease drooling, salivary buildup (Lewis et al., 2015).
4. Provide periods of adequate rest prior to meals to limit fatigue and promote optimal muscle function (Lewis et al.,
While it should be taken whole, extended release capsule can be broken and the inside contents can be mixed with applesauce. When using this method, the applesauce must be swallowed whole, without being chewed. This will allow all of the Adderall to be ingested and the effects to be highest. The second method of taking Adderall is by snor...
Many interventions are already in place to improve patient outcomes while on a ventilator. For example, elevating the head of the bed to 30 degrees, preventing venous thrombus via sequential compression devices or anticoagulant drugs, initiating early mobilization and practicing good hand hygiene were among the interventions listed by Fields, L.B., 2008. However, oral care was n...
A NASCAR drivers’ training regimen throughout the season and during the off-season shows strong evidence that they are athletes. Nutrition is a key ingredient in the success of athletes in other sports, so NASCAR drivers and their crews practice healthy eating choices. On race day, nutrition is especially important for the crews. They eat no greasy foods for breakfast and load up on carbs for lunch so they can last the entire day at the track (Herlocker). Their diet proves that nutrition is key for the success of not only the drivers but for their crews as well.
The purpose of this essay is to explore nursing care priorities for a patient with a common health condition. A common health condition is a disease or condition which occurs most often within a population. The author has chosen scenario 3 for this essay and will describe the nursing assessment and care planning provided to a patient with Chronic Obstructive Pulmonary Disease (COPD). The WHO definition of COPD is a lung disease which has a chronic obstruction of the airways that impedes normal breathing and is not fully reversible (). According to), there are estimated to be over 3 million people in the UK with COPD. It is common in later life and there are approximately 25,000 deaths each year, with 15% of COPD being work related (The identity of the patient will remain anonymous in adherence with the Nursing and Midwifery Council, Code of Conduct on patient confidentiality (). However, the patient will be referred to as Mr B in this essay. The author has chosen the priority of eating and drinking for Mr B. Patients with COPD are at increased risk of malnutrition and nurses must make certain they screen patients and offer advice or refer as necessary (). If this priority is managed well it will have a positive effect on the other priorities (, 2012). In accordance with NICE Guideline 101 (), the treatment and care provided should consider each persons’ individual requirements and preference. Care and treatment should take into account people’s individual needs and choices. To allow people to reach informed decisions there must be good communication, supported by evidence-based practice (). This essay will provide an evidence based discussion on how care will be implemented in relation to Mr B and his eating and drin...
In the end, this planned program challenges the distinctive, inefficient, and antiquated Bulk-and-Cut muscle build-up dietary strategy. This technique involves overfeeding (that includes adding many fats), aimed at ballooning the muscles prior to performing lots of cardio and cutting down on calorie consumption in order to achieve fat loss (that includes losing muscle mass in the process), and ultimately, settling down rather with a much heavier body
HENDERSON, Y (1998) A practical approach to breathing control in primary care. Nursing Standard (JULY) 22 (44) p41
....) and dehydration (e.g. sunken fontanel, dry mucous membranes, decreased urine output, and intolerance fluid by mouth), participate in care, and reduce anxiety/stress during Liam’s hospitalisation (Axton & Fugate 2009; Pillitteri, 2010). Additionally, Liam’s older sister may understand the reason of Liam’s hospital admission and the care she could carry out once Liam being discharged (Pillitteri, 2010).
In the critical care population, patients on ventilator support require nutritional supplementation. To support the metabolic processes, healthcare providers address the initiation of feedings within the plan of care (Khalid, Doshi, & DiGiovine, 2010). For therapeutic nutritional support, providers compare the risks and benefits of enteral and parenteral feedings. Following intubation, one goal is to initiate feedings within 24 to 48 hours, to provide optimal patient outcomes, and decrease the risk of ventilator-acquired pneumonia (Ridley, Dietet, & Davies, 2011).
contamination, toxicity, and side effects. Most people believe these medications are compounded or mixed by a trained and licensed individual. However, this is inaccurate because the pharmacy technician actually compounds a large percentage of a patient’s medications. Compounding involves a techn...
Nursing diagnosis reference manual (8th ed.). Philadelphia: Wolters Kluwer Health/Lippincott Williams & Wilkins. Taylor, C. R., Lillis, C., LeMone, P., & Lynn, P. (2011). Fundamentals of nursing:
Utilize communication practices that foster effective collaboration with patients, families and the inter-professional team for planning and delivery of quality patient care. (Ivy Tech Community College, 2016).
A 41-year-old manwith a history of DM was brought to emergency department (ED)due to difficulty in breathing. It was associated with fever, severe sore throat and muffled voice for 2 days duration. He visited a...
There is a relationship between food and exercise and people do not understand that. Everyone needs food in order for their body to work properly and do their daily activities, especially exercising. Without good nutrition, one will not be able to exercise effectively. To exercise effectively, one need the right caloric intake, energy, and nutrients in one’s body. The human body needs have carbohydrates, protein, fats, vitamins, minerals, and water to fuel it up, just like the car needs gas to run. Everyone should fuel their body with right foods so that they can maintain their energy levels. Bananas and lean white meats are examples of excellent sources of natural energy that can help the function properly and achieve fitness goals. Bananas are an excellent food to eat because they contain high potassium, makes the mind alert making the brain smarter, builds strong bones, and keeps the digestive system regulated. Lean white meat such as chicken and fish are good to eat because they make the tissues in the body healthy. Good nutrition is more important because if the body absorbs the nutrients it needs, one will be able to exercise very
Postlethwait, John H., and Janet L. Hopson. "Body Function and Nutrition." Modern Biology. Orlando: Holt, Rinehart and Winston, 2006. Print.
After the initial assessment of the patient, if the nurse has any concerns regarding the patient’s swallow, it is the nurse’s role to refer that patient to the Speech and Language therapist. On assessment from the Speech and Language therapist they may find that the patient appears to have Dysphagia, which a difficulty or discomfort in swallowing, the Speech and Language therapists may prescribe a Dysphagia diet for such patients. A Dysphagia diet is highly individualised and involves modifications to food textures and fluid viscosity, foods may have to be chopped, minced and fluids may need to be thickened (Coxall et al., 2008). It is important that Dysphagia is addressed as there is a high risk of coughing and choking associated with it. Dysphagia can also lead to Aspiration pneumonia which is a chest infection which can develop from accidentally inhaling something such as food particles, it can cause irritation to the lungs or it can damage them (Nhs.uk, 2016). The Nurse must also liaise with the occupational therapist if required. The occupational therapist focuses of maximizing an individual’s ability to engage in all aspects of daily living. Eating and Drinking been an important activity in everyone’s day to day life, occupational therapy may be needed for this patient to meet their nutritional requirements. Occupational therapy in terms of nutrition may involve coaching the patient’s progress in oral feeding or the transition from tube feeding, designing equipment in the environment to support feeding or designing behavioural modifications to manage behavioural feeding difficulties, educating the patient, families, caregivers, and other health professional in food selection, preparation,