The nurse is planning patient education regarding wound care. Which concepts should the nurse use in designing this session?
1. Keep the information as broad as possible.
2. Use a standard preprinted form as a handout for the patient.
3. Ask the patient's family caregivers to be present.
4. Have the patient save all questions to the end of the session.
3
Explanation: 1. The nurse should teach what is specifically needed for this patient.
2. Standard preprinted forms are not individualized to the patient.
3. The people who will serve as caregivers once the patient gets home should be included in the teaching.
4. Answering the patient's questions as they occur is much more patient-centered and much more sensitive to the patient's needs.
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A patient is being monitored with continuous pulse oximetry. Under what circumstance would the nurse question the accuracy of the pulse oximetry reading?
A) The patient is a victim of a fire in an enclosed space. B) Cardiac monitor pattern shows normal sinus rhythm. C) Extremities are warm and dry with intact pulses. D) Respiratory rate and pulse rate are elevated.
A patient presents to the medical-surgical unit confused and with a blood pressure of 90/50. Which assessment findings would support the nurse's concern that the patient has low cardiac output?
1. Skin tenting (poor turgor) and heart rate 102 2. Pallor and peripheral edema 3. Bounding peripheral pulses and pulse oximeter reading 90% 4. Prolonged capillary refill and diminished peripheral pulses
A patient claims that all food is bland since "I got old." What suggestions does the nurse provide to this patient?
a. Add extra salt to your food. b. Try eating some tart foods. c. Eat soft food with gravy. d. Drink high-protein shakes.
Which information will be included when the nurse is teaching self-management to a patient who is receiving peritoneal dialysis (select all that apply)?
a. Avoid commercial salt substitutes. b. Drink 1500 to 2000 mL of fluids daily. c. Take phosphate-binders with each meal. d. Choose high-protein foods for most meals. e. Have several servings of dairy products daily.