Management and Monitoring of Nutrition in Patients with Anemia

Anemia is a reduced number of red blood cells or the hemoglobin in the blood. Hemoglobin (Hb) is a compound of oxygen-carrying protein in red blood cells. Red blood cell production in the bone marrow.

Clients who are affected by anemia is declining physical condition, among others; less passionate, rapid fatigue, decreased concentration, often experience dizziness, lack of appetite, tingling, shortness of breath, heart palpitations, and other symptoms.
Imbalanced Nutrition: Less Than Body Requirements related to inadequate nutritional intake, psychological factors.

In general, anemia caused by iron deficiency, folic acid deficiency, vitamin B12 deficiency and so on. Iron deficiency is the most common cause of anemia.

Iron deficiency anemia is a condition characterized by insufficient iron deposits in the body. This type of anemia can be caused by lack of iron intake through daily diet, pregnancy causes increased absorption of iron and blood loss due to various reasons such as menstruation, trauma or hemorrhage.

Principles of nutrition in patients with anemia is high energy and high protein. So it's not just the quantity or amount of attention but the quality or quality must be considered.

When experiencing anemia due to lack of nutrients such as iron, folic acid and vitamin B12, it must fix the daily consumption of diet. Start eating a variety of foods especially those rich in iron, folic acid and vitamin B 12, and if necessary to take supplements of these nutrients. For example, iron supplements given to patients with anemia caused by iron deficiency.

Foods that are rich in iron, folic acid and vitamin B are common in our environment or in the marketplace. The main sources of iron are animal foods and beans and dark green vegetables, such as red meat, green vegetables, cereals.


Management and Monitoring of Nutrition in Patients with Anemia

After nursing actions performed, the client indicates adequate nutrition status with outcomes; stable body weight, adequate energy levels and adequate nutritional input.

Nutrition Management

• Assess for food allergies.
• Assess the food preferred by the client.
• Collaboration with the nutritionist for the supply of nutrients; high in calories and high in protein.
• Encourage clients to improve the nutritional intake of high-calorie, high-protein and contain lots of vitamin C.
• Assure consumed diet contains enough fiber to prevent constipation.
• Monitor the amount of nutrients and calories.
• Provide information about nutritional needs.

Nutrition Monitoring

• Monitor weight if possible.
• Monitor the client's response to a situation that requires clients to eat.
• Schedule treatment and does not coincide with meal times.
• Monitor whether the client nausea / vomiting.
• Collaboration for therapy according to the order.
• Monitor the disruption in food inputs such as bleeding, swelling and so on.
• Monitor intake of nutrients and calories.
• Monitor levels of energy, weakness and fatigue.