Today our topic of discussion is Nutritional Management .
Nutritional Management
Nutritional Management
The cellular metabolism is very increased during fever. The oxygen conception in the body tissue increase approximately 13% for each centigrade degree of rise in temperature. The dull should be early digestible and palatable.
Meet of the patient prefer fluid diet. Unless it is contraindicated the fluid intake is increased 3,000 mL. In 24 hours to prevent the dehydration and to eliminate the waste products. A diet which is soft and containing plenty of fluids and fruits will help to evacuate the bowels regularly.
Care of sleep and rest: To ensure rest and sleep, provide a unit which is calm and quiets with and bright lights and glare. Help the patient to change the position regularly. The clothing should be light loose, smooth, and non-irritating cotton garments are helpful since they absorb and help in the evaporations.
Care of personal hygiene: Care of the mouth is very essential for patient having fevers for many days. There may be cracked lips, and coated tongue. If the oral hygiene is not maintained many complications may arise. Care of the skin and pressure points are essential to prevent bedsores.
Sponge bath is given daily to keep a patient clean. If a profuse swelling is present frequent sponging essential. Four hourly Bach care may be given with special attention to the pressure points,
Care of safety factors: Never leave a patient with high fever alone. Rigors and convulsion may occur at any time and the nurse should keep all the articles ready to act quickly on such occasions. Surface coding should be done gradually.
Sudden cooling can lead to serious side effects such as cardiac arrhythmias. If any type of cold application is used, the nurse should inspect the skin for discoloration.
Observational care: Patient with fever needs constant intelligent observation by the nurses. The vital signs are to be checked frequently to know the progress or regression of the diseases.
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