Hemodialystic Teaching Plan

The individual may have certain foods they don't like or cannot eat for health reasons, if you refer to the individuals care plan you should find this information, also you may have an individual that is diabetic, you could seek guidance from their GP regarding what is and isn't safe for them to eat and drink.

D1: For the recommendation, Aisha totally needs to cut down on the sugary, salty and fatty food that she eats. To be able to reduce the negative effect of her health, first of all she would need to cut down on the amount of sugar she has in her tea. I would recommend her to cut down from 3 to 1 and a half and maybe use semi skimmed milk. This will be able to reduce the sugar and fat intake she has. For her toasts, she could try and use margarine as it has less fat than butter or have plain toast to reduce the fat intake. If Aisha finds it hard to reduce/ cut down her sugar and fatty intake, I would recommend her to get help and advice from specialised people who work with service users who have diabetes. This might include visiting a clinic and asking questions about what food to eat and which ones to avoid in order for him to have a better health.

* Healthy diet (balanced diet) by avoiding too much salt in food as salt tends to increase blood pressure. Avoid too much carbohydrates and starch to allow the body to breakdown excess fat in the body. Too much of bad cholesterol can be deposited in blood vessels, thus worsening the patient blood pressure (Baric, 1997).

Such lifestyle changes include weight loss, if he is overweight or obese, reduce or eliminate alcohol and drug use as well as smoking, and changing his diet so that it is more ‘heart healthy’. A heart healthy diet will include the following characteristics: 20-35% fat, 10-25% protein, 45-65% carbs, emphasizes healthy fats such as DHA, EPA, mono and polyunsaturated fats, limits unhealthy fats including saturated and trans fat, is high in fiber (25-35 grams per day), contains whole grains and nuts, limits added sugars, moderates alcohol consumption and includes plant stanols or sterols (Brown,

A decrease of corn chips and potato chips with an increase of 5-9 servings of vegetables a day can assist to reduce LDL level

Likewise, the same survey was used to conduct meal rounds to assess food quality and patient acceptance during three different meal periods for three different diets in the 11AB Surgical Ward. The evaluation included three diets: a puree diet, 2.5-gram sodium diet and a VHA regular diet. It seemed that most of the patients understood why they required each one of the diets. However, most of them wanted their food with more flavor and more salt. The eating and feeding concern at CLC is the ability of the patients to get any foods they want from outside restaurants or family members. It is

S. R. is satisfied with her current weight of 113 lb., without food allergies, stating “I don’t limit the types of food that I eat, I use portion control and eat three meals and to snacks a day to maintain my health” (personal communication, August 20, 2010). The primary source of protein in her diet comes from fish, she balances her diet with several servings of fruit and milk daily. Organ meats are eaten regularly as part of her cultural heritage. Beef tongue, fish eyes, chicken liver and gizzards are among the organ meats that she consumes weekly. The primary way of cooking meets is by boiling, using ground pepper, chili powder and chili peppers for seasoning. Filipino comfort porridge, arroz ca is eaten in S. R. family when they are feeling ill or run down, it consist of chicken and rice (personal communica-tion, August 20, 2010).

The dietician will do teachings regarding food choices that are good for her consumption based on her health status while putting to mind that it will be difficult adhere to a low sodium diet, especially for a person that enjoys eating out. Ms. B.T. has to adhere to her low-sodium diet as well as eating nutritional dense food with vitamin A, C and other vitamins and minerals to prevent

Cholesterol was 254.51 mg, which was very close to my recommended intake. If there is one thing I learned so far this semester, it

Food: The father has a reported condition of high blood pressure and when taken at the assessment it was 190/102. He is on medications but will receive education regarding nutritional importance. He will consume fresh foods and remove as many pre-packaged foods as possible from his daily regime.

The fundamental standards of the eating regimen are that the individual can eat a wide range of beans, vegetables, organic products, grains, and vegetables, however just 10% of the individual's calories ought to originate from fat. The individual ought to keep away from meat (red and white), oils and items containing oil including avocados, olives, nuts, seed, full-fat dairy, and sugar. The individual ought to practice for no less than 30 minutes five times each week or an hour three times each week. They ought to manage stress with yoga and meditation.

The food recommendations would include eating nutrient dense food such as whole grains, fruits, and vegetables. Food that are low in fat or fat free. Such as in milk or milk products. Along with products like lean meats and other sources. An individual should limit their consumption

Justin's dietary habits affect his daily routine because while at work he drinks and eats things that are convenient and quick. When it comes to the weekend, he usually follows the same eating pattern because of his long hours of work during the week. He usually consumes most of his meals during the evening and during the weekend but not much great choices to reduce caries. My goals and objectives for my patient after reviewing his two five-day food diaries, I suggested to the patient to drink water with fluoride in it such as tap water which is accessible at home and at work. I also suggested that he can eat green leafy vegetables, cheese, almonds and so forth because these foods are high in calcium and low in sugar which is always important.

b) The biggest obstacle a patient would have to overcome in this diet is the transition to the diet itself. Junk foods taste a lot better than healthy foods and it would be extremely hard for any individual to completely eliminate these from their normal diet. Another obstacle is sticking with the whole-food plant-based diet in the long term. When you are really busy it is a lot easier to pick up fast food (containing many animal based products) than it is to prepare and cook yourself. The people around the individual can also be an obstacle in some cases. If family members do not want to follow this diet it may be very challenging for a patient change their diet because the temptation to eat meats and dairy would be all around

He finally responded to the treatment, regained his conscious after in ICU for two days. The patient transferred to our floor, which is Medical Surgical, before being discharged to go back home. The patient wife was constantly at his bedside, she participated in the patient care, but she appeared very anxious. I spoke with the wife calmly and in private with my nurse care manager. We found out that the wife was very concerned about caring for her spouse when he is discharged. She did not want to go through another episode of hypoglycemia. The wife explained how terrified she felt when the event occurred and she thought her husband was going to leave this world. She expressed the need for help with meal preparation for her husband. We were able to get a nutritionist to speak with the wife and husband, regarding the importance of balancing his meals and what types of foods to include in his meal plan. The social worker also became involved in the patient care and she was able to set up home health service to assist the patient and spouse. Studies have shown that patients’ who are discharged home with home health nutrition services, the physicians noted an improvement in the patient health after receiving nutrition education (Clement, Cook, Benefield, &