Asuhan Keperawatan pada klien yang mengalami defisit nutrisi dengan thypoid di RS Meilia Cibubur
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Institusion
Akademi Keperawatan Berkala Widya Husada
Author
Kurnia, Ismi
Subject
RT Nursing
Datestamp
2022-12-16 04:15:10
Abstract :
Typhoid fever is an acute small intestinal infection caused by salmonella typhi bacteria or salmonella paratyphy A, B, and C. The transmission of typhoid fever through the faecal and oral route enters the human body through contaminated food and drink. Complications of typhoid fever, namely instetinal complications and extra-intestinal complications: instetinal complications: intestinal bleeding, intestinal perfusion, and paralytic ilius, while extra-intestinal complications: cardiovascular complications, blood complications, pulmonary complications, complications in the liver and gallbladder, kidney complications , bone complications, neuropsychiatric complications. The purpose of this study was to get an overview of nursing care at Ms. S with typhoid fever. This research design is descriptive qualitative research without direct intervention to patients. This study uses data from a case study in 2019 and uses a literature study approach. From the results of the study, it was found that patients complained of nausea, dizziness, vomiting, weakness. The patient complained of nausea, dizziness, vomiting and weakness since 5 days ago. Nursing diagnosis is hyperthermia related to the infectious process, the risk of fluid deficiency associated with inadequate intake, nutritional deficits related to psychological factors (nausea, vomiting, and anorexia), Deficiency of knowledge associated with lack of exposure to information. In this scientific paper, he describes an intervention that can be applied to patients who experience nutritional deficits, namely teaching small but frequent meals. The evaluation that can be concluded from the authors based on the results of previous studies concluded that eating little but often increases body weight with typhoid fever clients. The author gives advice to nurses to increase independent action, namely for clients who experience nutritional deficits by teaching small but frequent eating techniques so that they can meet nutritional needs, especially in patients with typhoid. Keywords: Typoid Fever, Eating a little but often, Nursing Care
Typhoid fever is an acute small intestinal infection caused by salmonella typhi bacteria or salmonella paratyphy A, B, and C. The transmission of typhoid fever through the faecal and oral route enters the human body through contaminated food and drink. Complications of typhoid fever, namely instetinal complications and extra-intestinal complications: instetinal complications: intestinal bleeding, intestinal perfusion, and paralytic ilius, while extra-intestinal complications: cardiovascular complications, blood complications, pulmonary complications, complications in the liver and gallbladder, kidney complications , bone complications, neuropsychiatric complications. The purpose of this study was to get an overview of nursing care at Ms. S with typhoid fever. This research design is descriptive qualitative research without direct intervention to patients. This study uses data from a case study in 2019 and uses a literature study approach. From the results of the study, it was found that patients complained of nausea, dizziness, vomiting, weakness. The patient complained of nausea, dizziness, vomiting and weakness since 5 days ago. Nursing diagnosis is hyperthermia related to the infectious process, the risk of fluid deficiency associated with inadequate intake, nutritional deficits related to psychological factors (nausea, vomiting, and anorexia), Deficiency of knowledge associated with lack of exposure to information. In this scientific paper, he describes an intervention that can be applied to patients who experience nutritional deficits, namely teaching small but frequent meals. The evaluation that can be concluded from the authors based on the results of previous studies concluded that eating little but often increases body weight with typhoid fever clients. The author gives advice to nurses to increase independent action, namely for clients who experience nutritional deficits by teaching small but frequent eating techniques so that they can meet nutritional needs, especially in patients with typhoid. Keywords: Typoid Fever, Eating a little but often, Nursing Care
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