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1.
Determine daily calorie needs are realistic and adequate. Consultation on nutrition expert.
2.
Weigh the body weight every day, monitor the results of laboratory examination.
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Teach individuals to use flavorings to help improve the taste and smell of food (lemon, mint, clove, cinnamon, rosemary)
5.
Give encouragement of individuals to eat with others (food served in the family room or group)
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Plan maintenance procedures have an unpleasant or painful not done before eating.
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Adjust the treatment plan to reduce or eliminate odors that cause wanted to vomit or procedure performed near the time of eating.
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10. Teach individuals to avoid the smell of fried food-eating, coffee-cooked if possible.
11. Maintain oral hygiene before and after chewing.
12. Offer to eat small portions but frequently to reduce feelings of tension in the stomach (six times per day with little food)
13. Set to get the nutrients protein / high calorie, which is presented to individuals when they want to eat. (Eg, if the chemotherapy is done
early morning and serve meals in the evening before eating).
14. Instruct individuals who experience decreased appetite for:
o
15. Try commercial supplements are available in many forms (powder, pudding, liquid)
16. If individuals experiencing eating disorders (Townsend, 1994)
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Sitting accompany individuals during the meal, limit the time to eat up to 30 minutes.
Weigh the client body when he woke up and after the first micturition.
Give encouragement to repair, but do not focus the conversation on food or way of eating.
Along the improvement of individual, explore issues of self-image, weigh again, and watched over.
Provide food and beverages that are high in protein, high calorie.
Offer more frequent smaller meals. Avoid foods that contain no calories (eg, soda)