decrease-cholesterol-levels
General information
Instructed patient how prevent a decrease in physical activity. Prevent a decrease in mental activity. Encourage daily verbal communication. Be attentive and listen and accept their feelings. Request a consultation with physicians and rehabilitation staff, rehabilitation making regular visits to elderly evacuees.
Instructed patient about foods low in cholesterol, such as, fish, low fat dairy products, fruits and vegetables, grains, herbs and spices, lean meats, lean poultry, egg substitutes, polyunsaturated oils and others.
Instructed patient about foods high in cholesterol, such as, organ meats, read meats, fatty poultry, shrimp, bacon, cold cuts, hot dogs, saturated fats (found in animal fats and coconut oil), palm kernel, cocoa butter, hydrogenated fats, chocolate, margarine, nondairy substitutes, whole milk, egg yolks, fried foods, and others.
Patient was instructed on measures to decrease fat in diet, such as foods should be baked, broiled, or boiled instead of fried. Trim visible fat from meats and remove skin from poultry. Substitute fish or chicken for beef, pork or lamb. Use skim milk instead of whole milk.
SN instructed patient/ CG about thickened liquids. SN explained that thickened liquids are used to treat patients with Dysphagia. Thick liquids decrease aspiration. Thick liquids may give the patient more time to perform additional swallows or other swallowing strategies. Thickened liquids slow down the bolus flow to compensate for a delayed swallow and reduced airway closure.
Instructed patient how prevent a decrease in physical activity. Encourage activity including cooperation with neighboring evacuees, incorporate rehabilitative activity into daily life. Explain the benefits of activities such as walking/ exercise on health, and promote them. Sn leave patient calmly watching TV.
Instructed patient to use moderation when eating foods that are high in sugar to prevent glucose levels from raising.
Patient was instructed on the importance of an appropriate nutrition to keep blood sugar levels as near to normal as possible. Read Nutrition Facts on food labels and if the serving has too much carbohydrate, the size of serving will need to be adjusted.