Monday, May 27, 2024

FEEDING A PATIENT PER NASO-GASTRIC TUBE

Table of Contents

REQUIREMENTS #

  1. An inserted nasogastric tube
  2. A tray containing:
    • Prescribed amount of feed
    • Feeding syringe 50/60 cc
    • Calibrated cup/container
    • Bottle of water
  3. Jaconet cape/adult bib
  4. Disposable gloves
  5. 20cc syringe in a receiver
  6. Stethoscope

STEPS #

  1. Establish rapport with patient and relatives (Refer to steps)
  2. Explain procedure to patient and relatives (Refer to steps)
  3. Confirm the type and amount of feed against patient’s records
  4. Perform hand hygiene
  5. Send prepared feed in a tray to the patient’s bedside
  6. Assist patient into a fowler’s position or slightly elevate the head end of the bed
  7. Make patient comfortable and protects his/her clothes with the jaconet cape/adult bib
  8. Check for proper placement of tube in the stomach by
    1. Aspirating abdominal contents for a typical gastric fluid appearance (grassy-green, colourless with mucus shreds) in the tube OR
    2. Inject 5 – 20cc of air through the tube and auscultate epigastric region with a stethoscope and listen for the whooshing sound simultaneously
  9. Pour the feed into the calibrated cup and check the temperature
  10. Pinch the naso-gastric tube, remove spigot and connect the empty syringe barrel
  11. NB: Ensure that throughout the procedure the tube is never allowed to empty completely to prevent air from entering patient’s stomach
  12. Hold the syringe in an upright position and pour 10-20mls of water to flush the tube before introducing the feed
  13. Pour the feed into the syringe barrel, release the pinch and allow the feed to run by gravity
  14. Continue feeding and observe patient for signs of discomfort till feeding is completed
  15. Flush the tube with 10-20mls of water at the end of feeding
  16. Pinch tube, remove the syringe barrel and replace in spigot
  17. Assist patient to remain in the sitting up position for at least 30 minutes after feeding
  18. Remove protective clothing, dispose off tray and wash items
  19. Perform hand hygiene and document on appropriate charts (manual or electronic)