Nursing Care Management of Patients With Anemia - 01
Nursing Care Management of Patients With Anemia - 01
• Anemia is a condition that is slowly rising in cases across all countries. Every
age and every stage can be affected by anemia, and though others may
consider this as a simple condition, it could blow out of proportion if left
untreated.
• Hypoproliferative Anemia
• Decreased erythrocyte production. There is decreased erythrocyte
production, reflected by an inappropriately normal or low reticulocyte
count.
• Marrow damage. As a result of marrow damage, inadequate
production of erythrocyte occurs due to the medications or chemicals
or from a lack of factors.
• Hemolytic Anemia
• Premature destruction. Premature destruction of erythrocytes results in the liberation
of hemoglobin from the erythrocytes into the plasma.
• Conversion. The released hemoglobin is converted in large part to bilirubin, resulting in
high concentration of bilirubin.
• Erythropoietin production. The increased erythrocyte destruction leads to tissue
hypoxia which stimulates erythropoietin production.
• Increased reticulocytes. This increased production is reflected in an increased
reticulocyte count as the bone marrow responds to the loss of erythrocytes.
• Hemolysis. Hemolysis is the end result, which can result from an abnormality within
the erythrocyte itself or within the plasma, or from direct injury to the erythrocyte
within the circulation.
Causes
• Decreased fatigue
• Attainment or maintenance of adequate nutrition.
• Maintenance of adequate tissue perfusion.
• Compliance with prescribed therapy.
• Absence of complications.
Nursing Interventions
• Nursing interventions are based on the data assessed by the nurse and on the
symptoms that the patient manifests.
• To manage fatigue:
• Diet. The nurse should encourage a healthy diet that is packed with
essential nutrients.
• Alcohol intake. The nurse should inform the patient that alcohol
interferes with the utilization of essential nutrients and should advise
the patient to avoid or limit his or her intake of alcoholic beverages.
• Dietary teaching. Sessions should be individualized and involve the
family members and include cultural aspects related to food preference
and preparation.
• To maintain adequate perfusion:
• Health education is the main focus during discharge and for the home
care.
• A. Bleeding gums.
• B. Ecchymosis.
• C. Fatigue.
• D. Jaundice.
• 4. What is the hemoglobin level of a patient with anemia?
• A. 21 to 25 g/dL.
• B. 14 to 16 g/dL.
• C. 9 to 11 g/dL.
• D. 35 to 40 g/dL.
• 5. The following are symptoms of anemia except:
• A. Fatigue.
• B. Dyspnea.
• C. Decreased hemoglobin.
• D. Hypertension.
•Answers and Rationale
• 1. Answer: C. Organ meats
• Organ meats are rich in iron, which is needed for patients with iron-
deficiency anemia.
• Option A: Fresh citrus fruits are rich in vitamin C that can boost the immune
system.
• Option B: Milk and cheese are rich in protein that can strengthen the
muscles.
• Option D: Whole grain bread are rich in carbohydrates that supply energy.
• 2. Answer: B. Decrease in the reticulocyte count.
• Increased reticulocyte count is associated with hemolytic anemia.