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Часть 2. Основы общего ухода за больными

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Основы сестринского дела

Table of contents

Предисловие

Введение

Часть 1. Организационные аспекты работы медицинской сестры +

Часть 2. Основы общего ухода за больными -

Тема 2.1. Оценка общего состояния и наблюдение за больным

Оценка общего состояния больного

Состояние сознания

Антропометрия

Состояние кожи

Исследование пульса

Измерение артериального давления

Исследование дыхания

Тема 2.3. Питание и кормление больного

Пиша, пишевой рацион, питание

Лечебное питание

Организация лечебного питания в стационаре

Санитарно-гигиенический режим питания

Составление порционника и порционного требования

Контроль за хранением и ассортиментом продуктов, разрешенных к передаче в стационар

Контроль за санитарным состоянием тумбочек, холодильников, сроком хранения продуктов

Раздача пиши больным

Кормление больных

Искусственное питание

Тема 2.4. Помощь лихорадящему больному

Терморегуляция

Уход за лихорадящим больным

Тема 2.5. Помощь при кашле

Кашлевой рефлекс

Причины кашля

Тема 2.6. Помощь при одышке

Оценка дыхания

Причины одышки

Оксигенотерапия

Подача кислорода через носовые катетеры

Подача кислородно-воздушной смеси из кислородной подушки

Особвые формы одышки

Тема 2.7. Помощь при тошноте и рвоте

Причины тошноты и рвоты

Тема 2.8. Помощь при расстройствах мочевыведения

Формы и причины недержания

Уход за больным

Использование мочеприемника при недержании мочи у мужчин

Острая задержка мочи

Тема 2.9. Помощь при запоре и каловых камнях

Причины запора

Каловый камень

Часть 3. Клинические методы исследования +

Часть 4. Введение лекарственных средств +

Часть 5. Простые физиотерапевтические процедуры +

Часть 6. Основные манипуляции +

Часть 7. Хирургическое отделение +

Часть 8. Доврачебная помощь при неотложных состояниях +

Часть 9. Терминальные состояния +

Часть 10. Перечень обязательных навыков и умений по основам сестринского дела

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Тема 2.3. Питание и кормление больного

Пиша, пишевой рацион, питание

Лечебное питание

Организация лечебного питания в стационаре

Санитарно-гигиенический режим питания

Составление порционника и порционного требования

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Контроль за санитарным состоянием тумбочек, холодильников, сроком хранения продуктов

Раздача пиши больным