Pain and Nutrition Lecture

Introduction

• Struggle with online learning is relatable.
• Encouragement to take notes and bring questions to class for discussion.

Pain

• Pain is subjective; each person experiences it differently.
• As nurses, it's essential to take patients' pain reports seriously and advocate for them.

Understanding Pain

• Definition: Unpleasant sensation, may or may not be associated with tissue damage.
• Considered the "fifth vital sign."
• Subjective but documented as objective for medical records.

Types and Classifications of Pain

• By Cause:
  • Nociceptive: Caused by tissue damage.
  • Neuropathic: Nerve-related pain.
  • Inflammatory: Due to inflammatory processes.
• By Duration:
  • Acute: Sudden onset, protective.
  • Chronic: Lasts longer, often without a protective function.
  • Cancer-related pain.
  • Intractable pain: Not responsive to treatment.

Emotional and Cognitive Responses to Pain

• Pain can lead to anxiety, depression, and altered mood.
• Cognitive performance can be decreased, leading to "brain fog."

Physiologic Responses to Pain

• Driven by "fight-or-flight" response.
• Includes increased heart rate, respiratory rate, and higher blood glucose levels.

Terminology

• Pain Types:
  • Cutaneous, visceral, deep somatic.
  • Radiating vs. referred pain.
  • Phantom pain from amputations.
• Pain Metrics:
  • Pain tolerance vs. pain threshold.

Pain Assessment

• Objective and subjective data are crucial.
• Use mnemonics like COLDSPA to ensure comprehensive assessment.
• Pain scales: Numeric, descriptive, Wong-Baker FACES, and FLACC scales.

Opioid Use in Pain Management

• Opioid use is discouraged for chronic pain due to addiction risks.
• Emphasis on advocating for and setting boundaries with patients.

Nutrition

Nutritional Stages

• Higher nutritional needs during infancy, adolescence, pregnancy.
• Adults have stable nutritional needs; older adults might need more.

Diet Recommendations

• Mediterranean diet is a balanced approach.
• Importance of moderation and nutrient-dense foods.

Risk Factors for Nutritional Disorders

• Low socioeconomic status, chronic diseases, poor education on nutrition.
• Eating disorders and mental health impacts.

Nutritional Assessment

• BMI and waist circumference are tools for assessing nutritional status.
• Be aware of the limitations of BMI.

Hydration

• Tools include weight, skin turgor, and jugular venous distention.
• Overhydration: Weight gain, edema, high blood pressure.
• Dehydration: Weight loss, tenting skin, low blood pressure.

Conclusion

• Stay informed on pain and nutrition for improved patient care.
• Encourage open discussions and questions in class.