NAME :SHRIKANT BABURAO RAUT

ROLL NO.:24

Patient counseling for covid 19 patient

 Disease:-

Coronavirus disease 2019 is also known as COVID-19. It is a viral illness that infects the lungs. It
is caused by a virus called SARS-associated coronavirus (SARS-CoV-2).

The signs of COVID-19 most often start a few days after you have been infected. In some people, it
takes longer to show signs. Others never show signs of the infection. You may have a cough, fever,
shaking chills and it may be hard to breathe. You may be very tired, have muscle aches, a headache
or sore throat. Some people have an upset stomach or loose stools. Others lose their sense of smell
or taste. You may not have these signs all the time and they may come and go while you are sick.

The virus spreads easily through droplets when you sneeze or cough. The germs also survive on
surfaces like tables, door handles, and telephones. This means that others can become sick if they
touch a surface with the virus and then touch their face. Doctors believe you can also spread the
infection even if you don’t have any symptoms, but they do not know how that happens.

Some people have a mild case of COVID-19 and are able to stay at home until they feel better.
Others may need to be in the hospital if they are very sick. People with COVID-19 must isolate
themselves. You can start to be around others when your doctor says it is safe to do so.

 Diet:-
Drink lots of water, juice, or broth to replace fluids lost from a fever .
Eat fresh and unprocessed foods every day

 Eat fruits, vegetables, legumes (e.g. lentils, beans), nuts and whole grains (e.g. unprocessed
maize, millet, oats, wheat, brown rice or starchy tubers or roots such as potato, yam, taro or
cassava), and foods from animal sources (e.g. meat, fish, eggs and milk).
 Daily, eat: 2 cups of fruit (4 servings), 2.5 cups of vegetables (5 servings), 180 g of grains, and
160 g of meat and beans (red meat can be eaten 1−2 times per week, and poultry 2−3 times per
week).
 For snacks, choose raw vegetables and fresh fruit rather than foods that are high in sugar, fat or
salt.
 Do not overcook vegetables and fruit as this can lead to the loss of important vitamins.
 When using canned or dried vegetables and fruit, choose varieties without added salt or sugar.

Eat moderate amounts of fat and oil

  Consume unsaturated fats (e.g. found in fish, avocado, nuts, olive oil, soy, canola, sunflower and
corn oils) rather than saturated fats (e.g. found in fatty meat, butter, coconut oil, cream, cheese,
ghee and lard).
 Choose white meat (e.g. poultry) and fish, which are generally low in fat, rather than red meat.
 Avoid processed meats because they are high in fat and salt.
 Where possible, opt for low-fat or reduced-fat versions of milk and dairy products.
 Avoid industrially produced trans fats. These are often found in processed food, fast food, snack
food, fried food, frozen pizza, pies, cookies, margarines and spreads.

Eat less salt and sugar

 When cooking and preparing food, limit the amount of salt and high-sodium condiments (e.g. soy
sauce and fish sauce).
 Limit your daily salt intake to less than 5 g (approximately 1 teaspoon), and use iodized salt.
 Avoid foods (e.g. snacks) that are high in salt and sugar.
 Limit your intake of soft drinks or sodas and other drinks that are high in sugar (e.g. fruit juices,
fruit juice concentrates and syrups, flavoured milks and yogurt drinks).
 Choose fresh fruits instead of sweet snacks such as cookies, cakes and chocolate.

Avoid eating out

Eat at home to reduce your rate of contact with other people and lower your chance of being exposed to
COVID-19. We recommend maintaining a distance of at least 1 metre between yourself and anyone who
is coughing or sneezing. That is not always possible in crowded social settings like restaurants and cafes.
Droplets from infected people may land on surfaces and people’s hands (e.g. customers and staff), and
with lots of people coming and going, you cannot tell if hands are being washed regularly enough, and
surfaces are being cleaned and disinfected fast enough.

 Lifestyle modifications

 You may use cool mist humidifiers to help ease congestion and coughing.
• Use 2 to 3 pillows to prop yourself up when you lie down to make it easier to breathe and sleep.
• Do not smoke and do not drink beer, wine, and mixed drinks (alcohol).
• To lower the chance of passing the infection to others:
• Wear a mask if you are around others who are not sick.
 Wash your hands often.
 Stay home in a separate room, away from others. Only go out to get medical care.
 Use a separate bathroom if possible.
 Do not make food for others.
 Wash your hands as soon as you take your cloth mask or face cover off. Take care not to touch
your eyes, nose, or mouth when you take off your mask.
 • Wash your hands often with soap and water for at least 20 seconds, especially after coughing or
sneezing. Alcohol-based hand sanitizers with at least 60 percent alcohol also work to kill the
virus. Rub your hands with the sanitizer for at least 20 seconds.
• Avoid crowds. Try to stay home as much as you can. If you do need to be in a group of other
people wash your hands often. Try to stay at least 6 feet (1.8 meters) apart. Avoid handshakes,
hugs, and high fives. Avoid touching your face.
• City and state leaders may limit how many people can gather together. You may be asked to stay
home and it is important to follow this information as best you can.

• If you must travel, check for alerts on what countries and places are affected by COVID-19 and
stay away from those areas.
• Cover your mouth and nose with a tissue when you cough or sneeze. You can also cough into
your elbow. Throw away tissues in the trash and wash your hands after touching used tissues.
• Avoid touching your own face with your hands, especially around your nose and mouth.
• Wipe down often touched objects and surfaces with a household cleaning wipe or spray. Check
the label to make sure it works to kill viruses.

 Regularly monitor the following in hospitalised patients to facilitate

early recognition of deterioration and monitor for complications:
 Vital signs (temperature, respiratory rate, heart rate, blood pressure, oxygen saturation)
 Haematological and biochemistry parameters
 Coagulation parameters (D-dimer, fibrinogen, platelet count, prothrombin time)
 ECG
 Chest imaging
 Signs and symptoms of venous or arterial thromboembolism

Medical early warning scores

 Utilise medical early warning scores that facilitate early recognition and escalation of treatment
of deteriorating patients (e.g., National Early Warning Score 2 [NEWS2], Paediatric Early
Warning Signs [PEWS]) where possible.
 There are no data on the value of using these scores in patients with COVID-19 in the primary
care setting.

Pregnant women

 Monitor vital signs three to four times daily and fetal heart rate in pregnant women with
confirmed infection who are symptomatic and admitted to hospital. Perform fetal growth
ultrasounds and Doppler assessments to monitor for potential intrauterine growth restriction in
pregnant women with confirmed infection who are asymptomatic. Perform fetal growth
ultrasound 14 days after resolution of symptoms.