hcg-diet-effective
Sn instructed patient that venelex ointment contains balsam peru 87.0mg and castor oil usp 788.0mg in an ointment base of glyceryl monostearate and trypsin. It promotes debridement of eschar and other necrotic tissue. Balsam peru is a effective capillary bed stimulant used to increase circulation in the wound site area. Also, balsam peru has a mildly bactericidal action. Castor oil improves epithelialization by reducing premature epithelial desiccation and cornification. Also, it can act as a protective covering and aids in the reduction of pain. Venelex ointment is used to promote wound healing and the treatment of decubitus ulcers, varicose ulcers and dehiscent wounds. Venelex™ ointment is easy to apply and quickly reduces odors frequently accompanying a decubitus ulcer. The wound may be left open or appropriate dressing applied. Please note that wounds generally heal poorly in the presence of hemoglobin or zinc deficiency. Venelex™ ointment can relieve pain and promote healing. Venelex ointment is for external use only. Do not apply to fresh arterial clots. Avoid contact with eyes. Keep this and all other medications out of reach of children. Keep tightly closed. Use only as directed by a physician. When applied to a sensitive area, a temporary stinging may occur. Apply a thin film of venelex™ ointment topically a minimum of twice daily or as often as necessary. Wound may be left unbandaged or appropriate dressing can be applied. To remove, wash gently with an appropriate wound cleanser.
Patient instructed Protonix (pantoprazole) is a proton pump inhibitor that decreases the amount of acid produced in the stomach. Take once daily in the morning with or without food. Common Protonix side effects may include: headache, dizziness; stomach pain, gas, nausea, vomiting, diarrhea; joint pain; or fever, rash, or cold symptoms. Instructed to notify prescriber if unusual or bothersome side effects occur or medication is not effective.
SN instructed patient eat an overall healthy dietary pattern that emphasizes: a variety of fruits and vegetables, whole grains, low-fat dairy products, skinless poultry and fish nuts and legumes non-tropical vegetable oils, ensure safe effective nutrition. Patient verbalized understanding.
Instructed patient that a diabetic diet doesnt exist by itself, a healthy diet, which can be shared with the other family members,will prevent increases in blood sugar.
Instructed patient about the importance of preventing dehydration when sick. This could be avoided drinking non-calorie liquids such as water and diet soft drinks in addition to the normal diet. Eat foods with high amounts of water like fruits and vegetables. Avoid drinks with alcohol. Patient verbalized understanding.
Instructed patient about diet plans for diabetics and how this diet translates into eating a variety of food in moderate amounts and following regular meal times.
Instructed patient on the importance of incorporating fruits and vegetables to his/her diet to help managing hypertension. Decreasing the salt in your diet, limiting alcohol and not smoking help as well. Regular monitoring of blood pressure track the progress of the condition. Patient verbalized understanding.
SN instructed patient to follow a low purine diet to help minimize acute gout attacks by limiting meat, poultry and fish. Animal proteins are high in purine. Avoid or severely limit high-purine foods, such as organ meats, herring, anchovies and mackerel. Red meat (beef, pork and lamb), fatty fish and seafood (tuna, shrimp, lobster and scallops) are associated with increased risk of gout. Because all meat, poultry and fish contain purines, limit your intake to 4 to 6 ounces (113 to 170 grams) daily. SN instructed pt/cg to cut back on fat since saturated fat lowers the body's ability to eliminate uric acid. Also instructed patient Limit or avoid foods sweetened with high-fructose corn syrup. Fructose is the only carbohydrate known to increase uric acid. It is best to avoid beverages sweetened with high-fructose corn syrup, such as soft drinks or juice drinks. Juices that are 100 percent fruit juice do not seem to stimulate uric acid production as much. SN also discussed to choose complex carbohydrates and explained to patient/cg that pt will need to eat more whole grains and fruits and vegetables and fewer refined carbohydrates, such as white bread, cakes and candy. SN advised CG to ensure that pt. drinks plenty of fluids, particularly water. Fluids can help remove uric acid from your body.
SN instructed that is important to keep in mind that consistency is the key when regulating your Coumadin diet. Unless your doctor instructs you to, you should not try to omit all Vitamin K from your diet. Vitamin K foods are important to the overall health of your body by strengthening bones and improving the health of your arteries. Vitamin K is Coumadin's antidote so managing your intake is an important factor in staying therapeutic. Some foods that have high Vitamin K include: Cabbage, Broccoli, Spinach, Escarole, Turnip Greens, Lettuce, Brussels, Sprouts, Endive, Kale, Cauliflower, among others.
Instructed patient/caregiver on no-added-salt or salt-controlled diet can help control high blood pressure. Even if you are taking medication, it's important to follow a salt-controlled diet to help the medication work more effectively. Use a limited amount of salt in cooking. Don't add salt to your food at the table, either at home or when dining out. Most restaurants add salt when preparing food. Use fresh or dried herbs, spices, and lemon juice to season foods. Avoid ham, bacon, salt pork, and cheese, because these are made with salt. Patient/caregiver verbalized understanding.