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Phlebotomy Essentials
Phlebotomy Essentials
6th Edition
ISBN:9781451194524
Author:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Publisher:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Chapter1: Phlebotomy: Past And Present And The Healthcare Setting
Section: Chapter Questions
Problem 1SRQ
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Objectives 1. The patient will be able to maintain fluid volume 2. The patient will have normal stool in 1-3 days 3. The patient will be able to regain and additionally work on his nourishment with assistance of appropriate comprehension of the food options to help his digestion. 4. The patient will improve the pain management for the abdominal pain and is able to verbalize pain on a scale of 1- 10 during therapy. Intervention 1. The nurse will assess the fluid ratio of the patient to ensure the fluid replenishment to balance the fluid loss during vomiting and reduce fluid intake. 2. The nurse will encourage the client to drink at least 180 ml of water along with medications. 3. The nurse will explain the need for the personalized diet and suggest him to choose the diet with help of the nutritionist or a dietitian and confirm learning by asking the patient about the food choices they need to avoid that trigger the symptoms. Rationale
Transcribed Image Text:Objectives 1. The patient will be able to maintain fluid volume 2. The patient will have normal stool in 1-3 days 3. The patient will be able to regain and additionally work on his nourishment with assistance of appropriate comprehension of the food options to help his digestion. 4. The patient will improve the pain management for the abdominal pain and is able to verbalize pain on a scale of 1- 10 during therapy. Intervention 1. The nurse will assess the fluid ratio of the patient to ensure the fluid replenishment to balance the fluid loss during vomiting and reduce fluid intake. 2. The nurse will encourage the client to drink at least 180 ml of water along with medications. 3. The nurse will explain the need for the personalized diet and suggest him to choose the diet with help of the nutritionist or a dietitian and confirm learning by asking the patient about the food choices they need to avoid that trigger the symptoms. Rationale
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