XIV. DISCHARGE PLAN

Medication

Advice the patient, as well as the significant others that medication should be

taken as prescribed by the physician which includes

Emphasize on compliance to therapeutic and medication regimen and the information regarding side effect of the medications.

Stress the importance of compliance to prescribed medication and complete the

full course of the medication therapy.

Exercise

Encourage the client to resume tolerable daily activities which aides in achieving

and maintaining an optimum level of wellness and health.

Discuss the importance of increasing levels of activity and partaking rest periods every end of activity.

Treatment

Encourage the patient to go hospital as soon as possible if untoward symptoms

are observed and can’t be relieved by medications.

Continue medication as prescribed by the physician

Follow up checkup.

Health Teaching

Instruct the patient to eat nutritious food as long as she can tolerate chewing and

maintain soft diet.

Teach client deep breathing exercises to improve gas exchange.

Emphasize the importance of hygiene and hand washing to prevent infection

specially in cleaning the oral cavity.

Instruct client to take extra precaution to prevent injuries that may cause prolong

wound healing.

Instruct patient to maintain oral hygiene at all times.

OPD

Advice client to have a follow up check-up with his attending physician.

Emphasize the importance and benefits of following the scheduled dates of

checkup.

Diet

Soft Diet Eat a well balanced diet.

Advise patient to avoid eating junk foods and limit the consumption of sugar.

Weight: 47kgHeight: 5’ ft

Desired Body Weight (DBW) Total Energy Requirement

DBW = 5x12 = 60 x 2.54 = 152.4 – 100 = 52.4 – 5.24 = 47.16 = 47kg

DBW = 47 kg

TER = DBW/ weight of patient x activityTER = 47 x 35 = 1645kcal BMI = 47kg ((1.52) (1.52))2 = 20.43 or 20BMI = 20-------- Normal

CHO= 1645kcal x .60 = 987kcal÷ 4 = 245gramsPRO= 1645kcal x .15 = 246.75kcal ÷ 4 = 60 gramsFat = 1645kcal x .25 = 411.25kcal ÷

9 = 45 grams

Food Composition Table

Food # of Exchange

CHO245g

PRO60g

Fat45g

Energy1645kcal

Vegetable A

2 6 2 - 32

Vegetable B

5 15 5 - 80

Fruit 7 70 - - 280Milk 3 36 24 15 375

Sugar 3 15 - - 60Rice 4 92 8 400Meat 3 - 24 18 258Fat 3 - - 15 135

TOTAL 234g 63g 48g 1620kcal

Meal Distribution Plan

Food # of Exchanges

Breakfast

Lunch Dinner Snack AM

Snack PM

Vegetable A

2 - 2 - - -

Vegetable B

5 2 1 2 - -

Fruit 7 2 2 1 1 1Milk 3 2 - 1 - -

Sugar 3 2 - 1 - -Rice 4 1 1 2 - -Meat 3 1 1 1 - -Fat 3 - 1 1 - 1

SAMPLE MEAL PLAN

Breakfast Lunch Dinner AM Snacks PM snacks> 1cup

steamed

carrots

> 2 slices of

medium size

papaya

> 1 glass of

water with 2

tbsp. of low fat

milk added with

2 tbsp. of sugar

> 1 slice of

bread

> 1 mbs of

steamed fish

>2 cups

giniang miswa

with

malunggay

>2 pieces of

small banana

>1 cup of

cooked rice

>1 mbs of

cooked

chicken with

1tsp.

margarine

>1 cup

boiled sitaw

> Steamed

fish( 1 mbs)

added with 1

tsp. of butter

> 2 servings

of porridge

> 1 slice of

melon

> 1 servings

of banana

shake

>1 slice of

medium size

papaya

Spiritual

Encourage the client to keep praying, believing and visiting to their church.

Help restore the patient’s feelings of independence and set realistic goals. Teach stress management techniques, such as relaxation exercises, to help the

family cope with patient care.