"Nutritional Plan for the Diabetic Patient" is a remarkable example of a paper on food and nutrition. HS reported to the health facility after discovering multiple clots of blood in his urine. The cause of blood appearing in his urine was because of the presence of the removal of a benign tumour from a cauterized area within his bladder. A benign tumour refers to a noncancerous growth of cells within the human body. However, this growth is not similar to that of real cancer cells because it does not spread to other parts of the body.
As such, the growth in HS bladder did not spread outside his bladder or harm other parts of the body; hence, its removal through surgical means was the best way to address it. On the other hand, the other hand, HS required a continuous irrigation bladder placed on him to avoid the appearance of clots in his urine. The nurses were to infuse continuously sterile solutions into his bladder through a triple-channel closed system of irrigation, facilitated by a three-lumen catheter. The purposes of these three lumens are the first one to drain urine from the patient’ s bladder; the second one to cause inflation to the catheter balloon; whilst the third contains the sterile solution for irrigation.
This is a standard procedure after every nutritional surgery, as the one HS went through, in order to eliminate sediment or blood clots from his bladder (Schneider, 2011). Apart from the blood clots in his urine, HS also tested positive for diabetes mellitus 2PT, a condition that he was fully aware of, and was in fact taking necessary dietary precautions to address it.
This condition led to an elevated level of platelet count and granulocytes in his blood. The above diagnosis provided reasons for the application of necessary intervention measures in order to assist HS in becoming well. The modifiable condition in this 54-year-old man is his diet and exercise for the diabetic condition, while his unmodifiable condition is the benign tumour in his balder. The religion of HS as a catholic does not put many religious constraints on him, especially concerning his dietary plans. The catholic religion only requires its followers to avoid eating red meat during lent, or fasting seasons, or sometimes during Fridays.
Meat has no negative implication for the health of our patient. As such, since the patient is already aware of his diabetic condition, and as such, knows the standard measures and practice to put his condition in check, the teaching plan was very successful. Much effort only goes to enlightening the patient more about how to contain or reduce sugar level in his body that could be risky in his condition. Dieticians will play an important role in enabling HS to maintain his blood sugars within the required level, a condition that may lead to hyperglycemia, through giving him advice in the best foods to take that are both healthy and lack too many sugars.
As such, HS requires advice on the best calorie-controlled diet plan to use for his condition and one that does not lead to a rise in his sugar levels in the blood. The nurses also have to instruct HS on the right dosages of insulin injections to use on a daily basis.
Continuous home visits during follow-up checkups will enable the patient to keep his blood sugar in check (Mehra & Wilson, 1997). C. Goals D. Setting E. Equipment/ visual effects F. Method – rationale G. Information – rationale H. Evaluation Short term: 1) HS recounts at least two reasons for watching his diet 1) a quiet room that provides one on one interaction between the patient and the nurse Discussion The effect of a high blood sugar level caused by inadequate insulin in the body to absorb glucose in the blood, allow HS to participate and ask questions – creating a free learning environment for the patient 1) incorporate effects of low insulin in a body already compromised by an elevated level of platelet count and granulocytes – low insulin level in the body leads to the slow uptake of glucose by cells, which is actually in the bloodstream 1) HS already has a medical history of diabetes, and this knowledge becomes instrumental during the learning process 2) HS outlines various ways to observe a calorie-controlled dietary plan in order to keep his blood sugars in check 2) teaching this topic alongside item #1 works well in learning 2) handouts and food recipes for diabetic patients 1) Lecture— Use various recipes of common foods but specially prepared for diabetic patients, such as brown bread as opposed to white bread. Printed material Give patient handouts with a various seasoning of foods allowable in his diet – provides the patient with a reference plan for his questions in case he is alone Information – rationale 2) Discuss the effect of glucose in the body, which may even lead to the patient going into comma if not controlled properly. C.
Goals Id. Setting E. Equipment/ visual effects F.
Method – rationale G. 3) explain to the patient how to maintain normal blood sugars levels of > 11.1 mmol/l (> 200 mg/dl) H. Evaluation 3) HS expounds on the dietary changes, as well as, lifestyle changes necessary to keep diabetes in check. 3) Conducive during small interactions between the nurse and the patient, such as when administering drugs, or checking blood sugar levels while the patient is on admission at the ward. 3) a handout with a number of recommended lifestyle changes – reduced alcohols intake, body exercises, and enough rest. 2) Printed material Necessary lifestyle changes outlined in the handout Demonstration discuss various exercises that help put the body in check – jogging, running, swimming, and allow him to suggest - allows immediate feedback on patient’ s learning 3) Evaluate HS during each interaction to judge his knowledge of the excepted dietary needs for his blood sugar, expected lifestyle changes, such as exercises and drinking checks. Long term: Reinforce on the need to put blood sugar level in check through dietary observations and continuous exercises, as well as, recommended lifestyle changes Hs understands the importance of keeping his blood sugar level as recommended > 11.1 mmol/l (> 200 mg/dl) Periodically during each visit to the patient’ s room Allow the patient to carry home the handouts Lecture/discussion a discussion enables active participation of the patient since he already has knowledge on how to watch his blood sugar levels.
The concept is to find out what he already knows, and if he is right, expound on what he does not know Answer all questions that the patient has to dispel any doubts and misunderstandings G. the nurse should document the proceedings of the lesson after every interaction with the patient. This allows for the preparation of a comprehensive learning report.
Since the patient knows how to observe his diabetic condition, the teaching process is not so difficult. The nurse should find out what the patient knows and practices in order to keep his blood sugars in check and confirm if the measures are medically acceptable. If so, enlighten the patient about these practices, and teach him new things that he does not know. It is also necessary for the nurse to incorporate a care plan during these lessons that detail how he covers the learning process problem diagnosis – the patient is aware of a diabetic condition Intervention – these include dietary watch and lifestyle changes, including exercises.
Include this in the teaching plan. Ensure that the patient is aware of all the necessary lifestyle changes required for a diabetic patient. In addition, ensure that the patient has full knowledge of his dietary requirement, such as a calorie-controlled diet to keep blood sugar levels in check. finally, ensure that patient keep constant monitoring on his blood sugar levels, by allowing home visitations after discharge, or visiting the clinic and health centres for such checks Evaluation - continuous monitoring of blood sugar level (Mehra & Wilson, 1997) HS returns to his home after discharge from the hospital.
Strongly advised to keep the dietary watch on his meals and drinks, and try to incorporate some lifestyle changes such as exercising. In addition, allow time for home visits by dieticians and physicians to keep check of blood sugar levels, and blood pressure levels. Ensure all members of his household are also aware of his condition and support him in maintaining his blood sugars through a strict dietary watch (Brett & Mechanic, 2006).
Brett, E. & Mechanic. J. (2006). Nutritional Strategies for the Diabetic/Prediabetic Patient. Boca Raton, Florida: CRC Press.
Mehra, I. & Wilson, A. (1997). Managing the Patient with Type II Diabetes. Boston: Jones & Bartlett Learning.
Schneider, K. (2011). Counseling about Cancer: Strategies for Genetic Counseling. Hoboken, New Jersey: John Wiley & Sons.