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Chronic renal failure Teaching 142

Instructed in measures to manage chronic renal failure, such as, following prescribed information closely, following activity as instructed, avoiding stress, monitoring blood pressure closely and reporting any signs of bleeding tendencies.

Renal Caps Teaching 875

Taught that, when taking Renal Caps, if taking a time-released capsule or tablet, it should be swallowed whole.

Renal Caps Teaching 876

Taught that Renal Caps are to be taken by mouth, once a day or as directed by MD.

Renal Transplant Teaching 1509

The patient was instructed in renal transplant in the importance of all-time immunosuppressant management. The patient was taught in the wound care and dressing change. The patient was advised in the need of evade contact to multitudes and persons with known supposed infections. The patient was recommended in the need of recording daily weight at the same time, with the same clothing. The patient was reviewed in taking and recording temperature, pulse, and blood pressure.

Low residue diet Teaching 2003

SN instructed on a low residue diet. A low residue diet is a diet designed to reduce the frequency and volume of stools while prolonging intestinal transit time. It is similar to a low-fiber diet, but typically includes restrictions on foods that increase bowel activity, such as milk, milk products, and prune juice. A low residue diet typically contains less than 7–10 grams of fiber per day. Long term use of this diet, with its emphasis on processed foods and reduced intake of fruits and vegetables, may not provide required amounts of nutrients including potassium, vitamin C, calcium, and folic acid.Patient/caregiver verbalized understanding.

Cardiac Teaching 1965

A cardiac diet, as the name suggests, is often prescribed for patients who have a history of heart related problems / diseases. The cardiac diet is a healthy eating plan prepared to counter diseases such as high blood pressure, obesity, heart attack and so on. Even if a person does not suffer from a heart condition it is advisable to follow this diet as a preventive measure. Some Basic Facts about the Cardiac Diet The following are some basic facts that determine the cardiac diet. Consumption of Foods that Contain Healthy Fats Healthy Fats. Two types of fat that can be beneficial for the body are polyunsaturated fats and monounsaturated fats. Polyunsaturated fats are found in foods such as: leafy green vegetables nuts seeds fish Monounsaturated fats are said to decrease the levels of LDL or ‘bad’ cholesterol in the body. They are found in foods such as: Milk products avocado olives nuts Unhealthy Fats: One should avoid the consumption of trans fat and saturated fats. Trans fat increase the level of bad cholesterol in the body. They are often found in: packaged food items that are fried in some of the foods sold in fast food restaurants Although they help to increase the shelf life of a product they are very harmful for the body. Saturated fats are found in foods such as: cream cheese butter ghee coconut oil

Low fat diet Teaching 2644

Educated PT on diet for MS patients. PT was explained that overall, people with MS need a balanced, low-fat and high-fiber diet. Unprocessed or naturally processed foods are preferred to processed foods. This is similar to the Mediterranean diet, and the same healthy diet that's recommended for the general population. Also consider limiting alcohol as much as possible. Understanding was verbalized.

High blood pressure Teaching 2347

Instructed that High blood pressure (hypertension) is a leading cause of kidney disease and kidney failure (end-stage renal disease). Hypertension can cause damage to the blood vessels and filters in the kidney, making removal of waste from the body difficult. SN instructed patient about some measures aimed to managing & controlling hypertension, such as: eating low sodium diet , increase more fruits to increase your potassium, walk daily for 30 minutes, and have regular check-ups, as directed by Physician.

Healthy diet Teaching 1938

SN instructed that a healthy diet is a major factor in reducing your risk of heart disease. A healthy diet and lifestyle can reduce your risk of heart disease, heart attacks, and stroke. Most fruits and vegetables are part of a heart-healthy diet. They are good sources of fiber, vitamins, and minerals. Most are low in fat, calories, sodium, and cholesterol. Eat five or more servings of fruits and vegetables per day. Choose whole grain foods (such as bread, cereal, crackers, and pasta) for at least half of your daily grain intake. Grain products provide fiber, vitamins, minerals, and complex carbohydrates. Eating too many grains, especially refined grain foods (such as white bread, pasta, and baked goods) can cause weight gain. Avoid high-fat baked goods such as butter rolls, cheese crackers, and croissants and cream sauces for pasta. Lean proteins, poultry, seafood, dried peas, lentils, nuts, and eggs are good sources of protein, B vitamins, iron, and other vitamins and minerals. Avoid foods with a lot of saturated fats including animal products such as butter, cheese, whole milk, ice cream, sour cream, lard, and fatty meats such as bacon.

Healthy diet Teaching 2599

SN instructed patient and caregiver that NAS Diet (No-Added-Salt) is still a balanced diet. It includes grains, fruits, dairy products, meat and vegetables, but the choices you make, must be lower-sodium choices. The NAS Diet (No-Added-Salt) allows all milk, all yogurt, all fruits and all breads without salted tops. Vegetables must be fresh or frozen and not canned or pickled.