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What is Perfusion?
▪The flow of blood through arteries and capillaries, delivers nutrients and oxygen to cells.
pressure that results from contraction of ventricles
Systolic BP
The pumping action of the heart relies on electrical impulse
Conduction
substances in food that body needs for growth, maintenance, repair
Nutrients
nutrients still travels through the digestive tract and stays in the GI system
Enteral
▪The heart (electrical system) must generate enough of this ?? To transport blood through our blood vessels to all tissues throughout the body.
Cardiac Output
pressure of ventricles at rest
Diastolic BP
You may notice edema, dyspnea, chest pain, dizziness, JVD
What is Altered Perfusion
•Carbohydrates, proteins, fats
•Body needs in large amounts
•Macronutrients
issues swallowing food and/or liquids
Dysphasia
▪What is Cardiac Output?
▪The amount of blood pumped by the heart each minute.
difference between diastolic and systolic pressures
Pulse pressure
Clients blood pressure will be within normal parameters within 1 hour after taking oral blood pressure medication.
This is called a what?
Patient Goal, or Care Plan Goal
Provide most of the bodies energy.
Carbohydrates
•A diet that consists of healthy foods coming from all of the food groups.
•A regular diet
There are 2 things that influence Cardiac Output (CO)?
Stroke Volume (SV), and Heart Rate (HR).
what can these risk factors affect?
Age, Exercise, Stress, Race, Gender, Medications, Obesity, Disease Processes
Blood Pressure, would also take B/P and HR both as an answer
Planning
Weakened Immune System, muscle weakness, fatigue, poor bone health, digestive problems, heart disease, memory & concentration problems, mood disorders, stunted growth, delayed brain development
What is poor nutrition intake (malnourishment)
•A diet that contains foods that are soft and easy to digest as well as swallow.
A soft diet
How do you calculate CO?
•They are calculated by multiplying the two HR and SV
Number of cardiac contractions per minute and is influenced by factor such as:
Heart Rate
Nurse’s Role in Assessment
•Vital Signs Monitoring
•Edema and pulses
•Skin color, temperature, capillary refill
•Heart and lung sounds
•Lifestyle, medications, family history
•Secondary source of energy
Lipids/Fats
•Mouth
•Teeth break down food, salivary enzymes
•Esophagus
•Food bolus moves through sphincters
•Stomach
•Food stored
•Chemical action of digestive enzymes breaks down food bolus
What is the digestive process
cooked vegetables, fruits with skins, low fiber food
Soft diet
•A diet that consists of foods that do not need to be chewed.
A pureed diet
Mashed potatoes, apple sauce,
pureed food
•A diet that only contains fluids, foods that are liquids, and foods that are liquids at room temperature.
A full liquid diet
•A diet that only contains clear liquids such as broth, gelatin, and water.
A clear liquid diet
Aspiration, Tube Displacement, Infection, Gastrointestinal Issues, Metabolic Complications: These can include electrolyte imbalances, dehydration, or overhydration and/or Mechanical Complications:
Enteral Tube Feeding
Liquids from ingestion are absorbed where in the digestive tract?
Large Intestines
Imbalanced nutrition less than body requirements r/t poor appetite, tooth decay and lack of resources to help with low income AEB pt's BMI is 18, pt states she does not like to eat that much because it makes her teeth hurt due to decay in some teeth, pt also stated she lost her job 6 months ago and does not always have enough money to stretch week to week with unemployment.
Nursing Diagnosis
What is the E in ADPIE
Evaluation
Specific, Measurable, attainable, relevant, timed
Smart Goal