catheter-teaching-guide
Instructed that a tracheostomy is used to bypass an upper airway obstruction, prevent aspiration, manage tracheobronchial secretions, or allow for prolonged mechanical ventilation.
Instructed patient to always keep supplies at your patient's bedside for suctioning; tube and stoma care; delivery of oxygen, heat, and humidity; tracheostomy tube replacement; and artificial ventilation.
Instructed patient to begin assessing his tracheostomy by inspecting the stoma site, which is typically slightly larger than the tracheostomy tube.
Instructed patient that when on your assessment findings (coarse breath sounds, noisy breathing, and prolonged expiratory sounds) indicate that your airway needs clearing, suction it using sterile technique. Hyperoxygenate him before and after suctioning and between passes to compensate for suctioning-induced hypoxemia.
Instructed patient about how the body responds to the excess of calories and fat by creating an undesirable increase in blood sugar.
Patient was instructed on appropriate nutrition. Include fish in the meals (2-3 times a week). Choose lean meats like cuts of beef and pork that end in
Patient was instructed on appropriate nutrition. Choose non fat dairy product such as skim milk, non fat yogurt and non fat cheese. Choose water and calorie free
Patient was instructed on appropriate nutrition. Choose liquid oils for cooking instead of solids fats that can be high in saturated trans fats. Remember that fasts are high in calories.
Patient was instructed on appropriate nutrition. Cut back on high calorie snack foods and desserts like chips, cookies, cakes, and full fat ice cream. Eating too much of even healthful foods can lead to weight gain. Watch the portion sizes.
Patient was instructed on proper nutrition, such as avoid eating fatty meats, bacon, corned beef, luncheon meats, spiced meat, gravy, sardines, salmon, tuna, duck, goose, and organ meats.