PROJECT A
In this module, you will continue submitting work on your project. List three scholarly peer reviewed references you plan to use. These can be guidelines, scholarly articles, or other evidence-based sources written within the last five years. Along with this list include one to two sentences explaining how you plan to use them in your project.
THE project A is just the continuous of the role of preventing hypetension
PROJECT B
- What should be the focus for her nutritional history and assessment?
- What dietary recommendations should be made?
- What obstacles to staying on the diet recommended might this woman encounter?
- What special considerations should you, as a nurse, be aware of?
PROJECT C Clinical Case:
Mrs. G. is a 45-year-old female arrives at the emergency department where you are working with complaints of burning pain in her chest and throat and a sour taste in her mouth. She states this pain has been going on for years after she eats certain foods. She has a large, extended family and does all of the cooking. She is Hispanic and likes to cook her special recipes because she believes that “these foods are good for herself and her family.” She is very proud of her cooking and believes that is one of her main contributions to her family. She has never been sick and does not like to take pills.
She is examined by the emergency room doctor and diagnosed with Gastroesophageal Reflux Disease (GERD). The doctor has ordered medication for you to administer. These medications include a proton pump inhibitor (Prilosec), and a Histamine 2 blocker (Pepcid). He also prescribes the proton pump inhibitor to be taken at home for the next two weeks. Mrs. G. starts to feel better and is ready for discharge. You will be providing the client teaching and discharge instructions about GERD.
In your discussion about GERD include:
- Dietary suggestions you would make
- What foods and liquids she should avoid
- What changes she should make
- Barriers she will face in making these changes and how they can be overcome
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