ASSESSMENT NURSING PLANNING INTERVENTI RATIONALE EVALUATION

DIAGNOSIS ONS

Subjective: Knowledge Client will Independent: Within 8 hours

deficit as verbalize of rendering
“Safe naman po evidenced by understanding of - Assess the - The guardian
quality nursing
yung tubig sa verbalizing causes of client’s may not
interventions,
poso, karamihan misconceptions gastroenteritis, knowledge on understand the
the client is able
po sa barangay and lack of mode of safe food relationship of
to have an
namin dun questions. transmission, preparation and gastroenteritis to
increased food
umiinom” as and management storage. the consumption
intake and
verbalized by A lack of of symptoms. of inadequately
cognitive decrease number
the mother of cooked food,
information or of vomiting.
the patient. food
psychomotor contaminated The goal was
Objective: ability needed
with bacteria partially met.
for health
-Lack of restoration, during
information preservation, preparation, and
or health foods that are
-Verbalizes not maintained
promotion is
misconceptions identified as a at appropriate
- knowledge temperatures.
deficit.
Knowledge -Determine the
plays an guardian’s usual
- An effective
influential and methods of
teaching plan
significant part managing
will include
of a patient’s life diarrhea or
and methods of
vomiting.
recovery. Accor symptoms
ding management
to Dorothea that the client
Orem’s Self- has found
Care Theory, the helpful in the
goal of nursing past.
was to render - Educate the
the patient client and the - Knowledge
capable of guardian about about the
meeting self- the causes of possible cause
care needs, a and treatments of this episode
process that of gastroenteritis
for
often includes will help the
gastroenteritis
patient teaching. client initiate to
prevent future
episodes. The
client needs to
recognize that
the use
of antibiotics is
 controversial in
managing
diarrhea. The
client needs to
understand the
importance of
fluid
replacement.
- Educate the
client about the
importance of - Good hand
hand washing washing will
after toileting prevent the
and perianal spread of
hygiene and infectious agents
before preparing
food for others.
- Educate the
client about food
preparation and
storage methods - Bacteria
to reduce contamination or
contamination growth is more
by likely to occur in
microorganisms. foods that are
not maintained
at appropriate
temperatures
until eaten.