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the skin, falling BP, increasing heart rate and a decrease of pulse filling up to
the threadlike.
When temperaturedecreases slowly (lytic), as a rule, agradual improvement in
the common condition of the patient occurs.
Aid.
This period it is necessary to change personal and bedclothes when it-s
wet because of sweating, to provide enough fluid to the patient (water, tea,
juice), food should be high-vitamin. It’s obligatory to measure BP, pulse and
temperature and call the doctor in case of lysis.
THEME 3:
NUTRITION AND FEEDING OF THE PATIENT
Purpose:
to get acquainted with the peculiarities of nutrition of patients in
the hospital.
As a result of studying the topic, the student must know:
1. Basics of rational nutrition, the basic principles of medical nutrition,
catering in the hospital.
2. The types of artificial feeding the patient, tube feeding, indications to
the its appointment.
the student must be able to do:
1. Install a nasogastric tube (on the simulator) and participate in feeding the
patient through the nasogastric tube.
2. Feed the seriously ill with a spoon, from a drinking bowl.
Content of training material
Nutrition
– it is maintaining human life and health through food.
Rational nutrition
(lat. Rationalis – smart) – diverse and balanced in all
components, physiologically adequate nutrition of healthy people. The correct
ratio of protein: fat: carbohydrates in the daily diet is 1: 1: 4. Rational nutrition is
one of the main components of a healthy lifestyle – one of the factors of
prolonging the active period of human life.
Therapeutic nutrition (diet therapy)
– food that meets the physiological
needs for nutrients and therapeutically affects the course of the disease.
Therapeutic diets should be appointed in accordance with the functional, the
exchange and other disorders in the body. In many diseases, diet is one of the
main ways of treatment, and in some, is the only one, for example, obesity and
non-severe diabetes mellitus. Properly selected therapeutic food enhances the