Discharge Plan

DISCHARGE PLAN Medications: •

Instructed to take the following take home medications at the right dose, time, frequency and route 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Losartan (Cozaar) 50 mg 1 tab OD PO PC breakfast Rosavastatin (Crestor) 20 mg 1 tab OD Clopidogrel (Norplat) 75 mg 1 tab OD PC lunch Vitamin B complex I tab OD PO PC breakfast Sulodexide (Vessel due-F) 1tab BID PO PC Citostazol (Pletal) 50 mg 1 tab TID PO PC Metformin (- 1max)50mg 1 tab TID PO PC Humalog mix 25 14 ‘u’ 5 Q AC dinner Humalog mix 25 16 ‘u’ SQ AC breakfast

Encouraged to comply with medications to prevent further complications.

Environment: • Encouraged to keep environment clean as much as possible: wiping of home furniture or decors, sweeping or moping the floor. • Instructed to provide adequate lighting on bathrooms to avoid injury • To keep the surroundings safe by keeping sharp and pointed objects at their right places to avoid any accidents or wounds • Instructed to keep poisonous chemicals at their right containers and label them correctly to avoid confusion. Treatment: • Emphasized the importance of regular follow-up check-ups and as instructed by physician.

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Advised patient and family members to seek medical advise if any unusuality arises • Reinforced the importance of having blood sugar checked every day Health Teachings:

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Encouraged client to do at least 30 minutes of walking a day as a form of exercise.

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Encouraged to Eat healthy food

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Encouraged to stick to the monitoring protocol prescribed by the doctor. Generally, blood is monitored before meals and at bedtime.

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Encouraged client to quit smoking and offered nicotine replacement. Cessation of cigarette smoking reduces the progression of disease, as shown by lower rates of amputation and lower incidences of rest ischemia in patients who quit, and it reduces the risks of myocardial infarction and death from other vascular causes. Instructed to monitor blood sugar regularly. Adjustments in diet, medication and exercise can be made accordingly.

Instructed patient to take medication as prescribed, whether it is insulin or an oral drug. Client was taught how to perform foot care: -Inspect the feet daily for cracks, sores, corns, and calluses. -Wash the feet daily in lukewarm water with mild soap, and dry them gently and thoroughly. -Use lubricant, such as lanolin for dry skin -Cut toenails straight across and not too short. -Have a podiatrist treat corn and calluses

-Do not use adhesive or harsh chemicals to remove corns and calluses. -Change socks or stockings daily and shoes often. -Wear loose wool socks to keep the feet warm. -Do not wear tight garters or stockings with tight elastic tops. -Wear shoes that fit well and have wide toe spaces. -Do not wear open shoes or walk barefoot -Ask the podiatrist about prescription for special shoes if the feet are deformed -Do not use hot water bottles or heating pads.

Observable Signs and Symptoms: Advised immediately to seek medical assistance when one experiences fever, chills, difficulty in breathing (dyspnea), body malaise, shortness of breath, blood on sputum and stools, excessive weakness (fatigue); elevated glucose levels, palpitation, tachycardia, nervousness and other unusualities. Diet: Client was encouraged to have a diet of food high in carbohydrate and protein. The client was instructed to do the following:

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Eat a variety of foods as recommended in the Diabetes Food Pyramid to get a balanced intake of the nutrients your body needs - carbohydrates, proteins, fats, vitamins, and minerals. Make changes gradually because it takes time to accomplish lasting goals. Reduce the amount of fat you eat by choosing fewer high-fat foods and cooking with less fat. Eat more fiber by eating at least 5 servings of fruits and vegetables every day. Eat fewer foods that are high in sugar like fruit juices, fruit-flavored drinks, sodas, and tea or coffee sweetened with sugar. Use less salt in cooking and at the table. Eat fewer foods that are high in salt, like canned and packaged soups, pickles, and processed meats. Eat smaller portions and never skip meals. Learn about the right serving sizes for you. Learn how to read food labels. Limit use of alcohol. Grains, Beans, and Starchy Vegetables: (good source of B vitamins and fiber) 6 or more servings/day Fruits: (contain vitamins C, A, potassium, folate, and fiber) 3-4 servings/day Vegetables: (provide vitamins A, C, folate, and fiber) 3-5 servings/day Milk: (source of calcium, protein, vitamins A and D) 2-3 servings/day Meats and Others: (good source of iron, zinc, B vitamins, and protein) 2-3 servings/day Fats, Sweets, and Alcohol: The foods at the tip of the pyramid should be eaten in small amounts. Fats and oils should be limited because they are high in calories. Sweets are high in sugar and should only be eaten once in a while.

Spirituality: • • • • • •

Encouraged to continue to seek God’s guidance and enlightenment. Emphasized the importance of prayers in healing Encouraged to ask for divine assistance in everything Encouraged to continue to pray to God. Encouraged to continue to have a positive outlook in life. Encouraged to keep faith in God and not to give up easily when hard times come

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Encourag ed patient and Family members to go to church every Sunday