Nursing Diagnosis and Nursing Interventions

Nursing Diagnosis and Nursing Intervention for Typhoid Fever

Typhoid fever is a bacterial infection of the intestinal tract and occasionally the bloodstream. It is most commonly due to a type of bacterium called Salmonella typhi ( S. typhi ).

Anyone can get typhoid fever but the greatest risk exists to travelers visiting countries where the disease is common. Occasionally, local cases can be traced to exposure to a person who is a chronic carrier. Outbreaks are rare.

Early symptoms include fever, general ill-feeling, and abdominal pain. High fever (103°F, or 39.5°C) or higher and severe diarrhea occur as the disease gets worse.

Other symptoms :
  • Abdominal tenderness
  • Weakness 
  • Chills
  • Agitation
  • Bloody stools
  • Severe fatigue
  • Confusion
  • Difficulty paying attention (attention deficit)
  • Delirium
  • Fluctuating mood
  • Hallucinations
  • Nosebleeds
  • Slow, sluggish, lethargic feeling

Nursing Diagnosis and Nursing Intervention for Typhoid Fever

1. Hyperthermia

Related to
  • salmonella thypi infection process

Hyperthermia is resolved

Expected outcomes
  • Temperature, pulse and respiration within normal limits, free from cold and no complications associated with typhoid problem.

Nursing Intervention for Typhoid Fever
  • Observation of the client's body temperature,
  • encourage families to limit the activities of the client,
  • give compress with cold water (plain water) in axila area, groin, temporal when heat,
  • encourage families to put on clothing that can absorb sweat like cotton,
  • collaboration with doctors in the provision of anti piretik.

2. Risk for Imbalanced Nutrition: Less than body requirements

Related to
  • inadequate intake

Goal :
  • adequate nutrition
Expected outcomes
  • Appetite increased,
  • indicating stable weight / ideal,
  • the value of bowel / intestinal peristalsis normal,
  • normal laboratory values,
  • conjunctiva and mucous membranes are not pale lips.

Nursing Intervention for Typhoid Fever
  • Assess client's nutritional patterns,
  • review of eating in the client likes and dislikes,
  • recommend bed rest / activity restrictions during the acute phase, balanced body weight each day.
  • Encourage clients to eat little but often,
  • record or report such things as nausea, vomiting, stomach pain and distension,
  • collaboration with a nutritionist for dietary administration,
  • collaboration in laboratory tests such as hemoglobin, hematocrit and albumin,
  • collaboration with physicians in the provision of anti-emetics such as (ranitidine).

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