Note: ok na yan lahat except nursing history lab results saka p.

a kaw na
bahala di mu kasi ko binigyan ng copy. Ung mga uncommon medical terms
dyan iresearsch mu nlang ung meaning kasi 4 sure itatanong yan ni
sir.ok..solve!!!!

Nursing Care Plan for Typhoid fever

Assessment

Subjective: “mainit ang pakiramdam ko “as verbalized by the

patient.
Objective: a. febrile (39.8) b. weak in appearance c. w/
headache d. precense of rashes

Diagnosis

Elevated body temperature related to fever

Planning

a. Monitor temperature
b. Provide TSB
c. Administer anti pyretics (biogesic) as prescribed
d. Drinking fluids
e. Encourage proper hygiene
f. Health teachings tom prevent typhoid fever.

Implementation

a. Monitor the pt. temperature every 3 hours to be able to

determined if it still elevating.
b. Give pt. tepid sponge bath to atleast reduce fever
c. Give pt. biogesic as prescribed to reduce fever
d. Drink atleast 8 glass of boiled water to prevent dehydration.
e. Encourage the pt. to atleast wash his her hands to prevent
spreading of infection
f. Teach some pt. some tips to prevent typhoid fever such as: 1.
avoid drinking uncontaminated water 2. advisable atleast boil the water
he or she drink 3. Avoid eating street foods because it is difficult for
food to be kept clean on street.
Evaluation

At the and of my shift, the patient was able to:

a. Lessen his her fever because of the prescribed medicine

(biogesic), and also because of the TSB.
b. Prevent dehydration and infection through drinking boiled
water, and
c. Identify health teachings to prevent typhoid fever.

Introduction:

Typhoid fever is a severe infection caused by a bacterium,

Salmonella typhi. S. typhi is in the same family of bacteria as the type
spread by chicken and eggs, commonly known as "salmonella poisoning,"
or food poisoning. S. typhi bacteria do not have vomiting and diarrhea
as the most prominent symptoms of their presence in humans. Instead,
persistently high fever is the hallmark of S. typhi infection.

Typhoid fever is passed from person to person through poor

hygiene, such as incomplete or no hand washing after using the toilet.
Persons who are carriers of the disease and who handle food can be the
source of epidemic spread of typhoid.

Objectives:

At the end of discussion:

a. The listeners / or the patient itselfs identify the reason behind

having a typhoid fever.

b. He or she identify the causes, signs and symptoms, anatomy and

physiology, health teachings and preventions to prevent typhoid fever.

Anatomy and Physiology

Etiology
Typhoid fever is caused by a virulent bacterium called Salmonella typhi.
Although they're related, this isn't the same as the bacteria
responsible for salmonellosis, another serious intestinal infection.

Fecal-oral route

The bacteria that cause typhoid fever spread through contaminated food
or water and occasionally through direct contact with someone who is
infected. In developing nations, where typhoid is endemic, most cases
result from contaminated drinking water and poor sanitation. The
majority of people in industrialized countries pick up the typhoid
bacteria while traveling and spread it to others through the fecal-oral
route.

This means that S. typhi is passed in the feces and sometimes in the
urine of infected people. You can contract the infection if you eat food
handled by someone with typhoid fever who hasn't washed carefully
after using the bathroom. You can also become infected by drinking
water contaminated with the bacteria.

Typhoid carriers

Even after treatment with antibiotics, a small number of people who

recover from typhoid fever continue to harbor the bacteria in their
intestinal tract or gallbladder, often for years. These people, called
chronic carriers, shed the bacteria in their feces and are capable of
infecting others, although they no longer have signs or symptoms of the
disease themselves.

Health Teachings and Prevention

In many developing nations, the public health goals that can help prevent
and control typhoid — safe drinking water, improved sanitation and
adequate medical care — may be difficult to achieve. For that reason,
some experts believe that vaccinating high-risk populations is the best
way to control typhoid fever.
Two vaccines are currently in use — one is injected in a single dose, and
the other is given orally over a period

 Wash your hands. Frequent hand washing is the best way to

control infection. Wash your hands thoroughly with hot, soapy
water, especially before eating or preparing food and after using
the toilet. Carry an alcohol-based hand sanitizer for times when
water isn't available.

 Avoid drinking untreated water. Contaminated drinking water is a

particular problem in areas where typhoid is endemic. For that
reason, drink only bottled water or canned or bottled carbonated
beverages, wine and beer. Carbonated bottled water is safer than
uncarbonated bottled water is. Wipe the outside of all bottles and
cans before you open them. Ask for drinks without ice. Use
bottled water to brush your teeth, and try not to swallow water in
the shower.

 Avoid raw fruits and vegetables. Because raw produce may have
been washed in unsafe water, avoid fruits and vegetables that you
can't peel, especially lettuce. To be absolutely safe, you may
want to avoid raw foods entirely.

 Choose hot foods. Avoid food that's stored or served at room

temperature. Steaming hot foods are best. And although there's
no guarantee that meals served at the finest restaurants are
safe, it's best to avoid food from street vendors — it's more
likely to be contaminated.

To prevent infecting others

If you're recovering from typhoid, these measures can help keep others
safe:
  Wash your hands often. This is the single most important thing
you can do to keep from spreading the infection to others. Use
plenty of hot, soapy water and scrub thoroughly for at least 30
seconds, especially before eating and after using the toilet.

 Clean household items daily. Clean toilets, door handles, telephone

receivers and water taps at least once a day with a household
cleaner and paper towels or disposable cloths.

 Avoid handling food. Avoid preparing food for others until your
doctor says you're no longer contagious. If you work in the food
service industry or a health care facility, you won't be allowed to
return to work until tests show that you're no longer shedding
typhoid bacteria.

 Keep personal items separate. Set aside towels, bed linen and
utensils for your own use and wash them frequently in hot, soapy
water. Heavily soiled items can be soaked first in disinfectant.

Drug study

1. Generic Name: Paracetamol 500mg

Brand Name: Biogesic
Indications: relieve of fever, minor aches and pain
Contraindications: anemia, cardiac and pulmonary disease
Side effects: allergic skin reaction and gastrointestinal disturbance

2. Generic Name: Cefazolin NA

Brand Name: Stancef
Indications: infection of the respiratory, GIT and GUT, otic and
bone, skin, soft tissue and post-op infections, bacteremia, septicemia,
endocarditis and other infections due to susceptible organisms.
Contraindications: history of shock by cefazolin.
Side effects: shock, hypersensitivity reactions, renal impairement,
GIT disease eg. Colitis, headache, dizziness, or malaise.