SN instructed patient / caregiver regarding medication Coumadin / Warfarin. SN explained to patient / caregiver that Coumadin / Warfarin is an anticoagulant which is prescribed to people with an increased tendency for thrombosis or as secondary prophylaxis ( prevention of further episodes ) in those individuals that have already formed a blood clot ( thrombus ). Explained that Warfarin treatment can help prevent formation of future blood clots and help reduce the risk of embolism. Informed that Warfarin will prolong bleeding time, instructed to avoid activities that increase risks of trauma. SN explained to patient / caregiver that the adverse effects of this medication includes: hemorrhage, nosebleeds and blood in urine or stool ( black tarry stools ). Instructed to notify physician if experiencing unusual bleeding while on this medication.
Instructed about diet as a major factor that can affect the stability of your Coumadin level. Explained about Vitamin K and its importance for blood to clot and why it's important in patients taking Coumadin, because high amounts of Vitamin K (e.g.green and leafy vegetables like lettuce, spinach and broccoli)can work against the drug. Instructed patient to eat what he normally eats just as long as he's consistent with his vitamin K foods. Verbalized understanding.
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 in the importance of alerting any medical or dental personnel that client is taking Coumadin.