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Teachings for Nurses & Patients

Cholesterol Teaching 71

Instructed in foods low in cholesterol such as fish, low fat diary products, fruits and vegetables, grains, herbs and spices, lean meats, lean poultry, egg substitutes, polyunsaturated oils and others.

Hypothyroidism Teaching 284

Instructed patient about chronic forms of hypothyroidism. These are lifelong disorders that are usually treated with synthetic forms of thyroid hormone. Dosage must be adjusted carefully to prevent hyperthyroidism.

General information Teaching 457

Advised using salt substitutes (if permitted by MD), by seasoning food with condiments, such as lemon, parsley, cinnamon, etc.

General information Teaching 465

Instructed patient about how the body responds to the excess of calories and fat by creating an undesirable increase in blood sugar.

Nerves damages Teaching 605

Patient was instructed that neuropathy is a long term complication of diabetes, which means it typically takes many years for it to develop. To prevent and reduce the risk of diabetic neuropathy: blood glucose control, a balanced eating and exercises can help fend off neuropathy.

Hyperglycemia Teaching 755

Patient was instructed on Hyperglycemia. This disease causes high blood sugar levels, especially in the morning before breakfast, in people with diabetes. It occurs when: Hormones produced by the body cause the liver to release large amounts of sugar.

Constipation Teaching 1013

Taught that decreased appetite, nausea and/or vomiting may constitute as signs/symptoms of constipation.

Angina pectoris Teaching 1137

Taught that consumption of a heavy meal may constitute as a precipitating factor of Angina Pectoris.

Pain Management Teaching 1618

Patient assessment done with special attention on neuro-musculoskeletal and general status. Vital signs monitored.

PICC Line Teaching 1688

Skilled nurse remove PICC,line per doctor order, the catheter tip should also be examined and there is no breakage at the end, no S/S of infections noted. Skilled nurse applied at the insertion site with sterile gauze to prevent bleeding which and when the bleeding stops, the gauze is removed and a sterile dressing is applied. Instructed patient the dressing should remain for approximately 24 hours. After this time, the site should be assessed and a new dressing applied if needed. Patient understand the instructions given.