2. 1. To identify the definition of the anemia
2. To know how the pathophysiology of
anemia
3. To discuss clinical manifestation of
anemia
4. Explain which the foods that rich of iron
5. To mention the etiology and physical
etiology
6. List type of anemia
7. To select the nursing process of anemia
3. Erythrocytes are mature red blood cells
(RBCs) to which hemoglobin is attached
their function is to carry oxygen to cells and
. transport carbon dioxide (CO2) to the lungs
Anemia is a term that refers to a deficiency
of either erythrocytes or hemoglobin.
Various terms are used to differentiate the
features of erythrocytes and describe
. pathogenesis related to Them The term
4. Anemia describes a condition in which
there is a deficiency of RBCs, hemoglobin,
or both in the circulating blood. Because
hemoglobin carries oxygen
this results in a reduced capacity to deliver
oxygen to the tissues, producing symptoms
such as weakness and shortness of breath,
which lead the patient to seek medical help
5. A decrease in the numbers of RBCs can be traced
to three different conditions:
(1) Impaired production of RBCs, as in aplastic
anemia and nutrition deficiencies
(2) Increased destruction of RBCs, as in
hemolytic or sickle cell anemia
(3) Massive or chronic blood loss.
6. 1- Blood loss
2- Increased RBC destruction (hemolysis)
3- Decreased production of RBCs
4- Nutritional etiologies include the following:
Iron deficiency
Vitamin B-12 deficiency
Folate deficiency
Starvation and generalized malnutrition
5- Other Causes. Thalassemia anemia is a
hereditary anemia
8. 5- Infectious etiologies include the following:
o Viral - Hepatitis, infectiou cytomegalovirus
o Bacterial - Clostridia
o Protozoal - Malaria, leishmaniasis,
toxoplasmosis
13. Food rich in iron
1. dates
1. dates
2. Lentil
2. Lentil
3. Red meats
3. Red meats
4.Egg yolks
4.Egg yolks
5. Dried fruit (prunes,
5. Dried fruit (prunes,
raisins)
raisins)
6. cereals and grains
6. cereals and grains
7-
7- Turkey or
Turkey or
chicken giblets
chicken giblets
8- Beans, lentils, chick
8- Beans, lentils, chick
peas and soybeans
peas and soybeans
9- Liver
9- Liver
14. Assessment
1- Monitor hemoglobin and hematocrit levels
and other laboratory studies as ordered
2- Report any downward trend and Monitor
responses to therapy
3- Assess the Patient’s fatigue level and ability
to ambulate safely and perform activities of
daily living (ADLs)
4- Monitor degree dyspnea
5- Assess for pallor in the skin and
conjunctivae
15. 1- Activity intolerance related to tissue
hypoxia and dyspnea
2- Imbalanced nutrition less than body
requirements related to disease,
treatment, and lack of knowledge of
adequate nutrition
16. 1- Plan care to conserve energy after periods
of activity
2- Assist the patient with self-care activities as
needed
3- Place articles within easy reach of the
patient to reduce physiological demands on
the body.
17. 1- Allow rest periods between activities.
2- Monitor vital signs to evaluate tolerance
to activity. If the respiratory rate increases
more than 20 percent from baseline during
activity, the activity is too strenuous.
3- Administer oxygen as ordered to relieve
dyspnea
4- Blood transfusions may be ordered if
hemoglobin levels are very low or symptoms
are severe.
18. 1- If the anemia is caused by a dietary
deficiency, consult the dietitian to provide
diet modifications and instruction
2- If the patient has a severe deficiency,
dietary folic acid will not be enough;
supplementation is the only way to correct
the imbalance
19. 1- Teach the patient with folic acid
deficiency that daily requirements can be
met by including
2- foods from each food group at every
meal
3- Instruct the patient to continue taking
the supplements until advised to stop by the
physician.
4- Vitamin B12 is administered by
intramuscular (IM) injection.
20. 5- Instruct the patient with iron deficiency in
the use of iron supplements and side effects,
which include nausea, diarrhea or
constipation, and dark stools
6- Iron is sometimes given as an intramuscular
injection (Imferon). It should be given by the
Z-track method to avoid staining at the site
7- Instruct Foods high in iron should be
included in the diet; vitamin C enhances
absorption of iron.
