Tuesday, April 19, 2016

4/19/16 2pm


John got back from the cath lab just as Dr MacLellan and the rest of the team arrived to do rounds.  They like to keep the heart rate in the 90s and it has been dropping occasionally into the 80s, so they added a new med to boost it up a bit.  He has done just fine over the last two nights with no IV diuretic, just orally during the day, so we'll adjust it as needed. His two blood glucose tests so far today have both been in range, so no insulin.

We were suppose to have discharge instructions at 10 this morning.  They called to say something came up and they would be here at 10:30.  It was pretty intense and we need to be really careful with what John puts in his body.  No ice from stores or restaurants, only fruit with skin removed or washed by either of us.  No contact with anyone who have just had an immunization.  Masks whenever there is a crowd (church or shopping).  A lot to think about and remember.  We will need to get a glucose meter and test his blood four times a day.  We will have more discharge training before the end of the week.  We have a book to read with all our precautions.  Tomorrow we meet with the pharmacist to get our huge pill box and get medication training.

His appetite is coming back.  I brought in some homemade Minestrone Soup and it tasted good to him.  Then he had about 1/3 of a cheeseburger with tomato and lettuce.  I'm going to bring more soup tomorrow.

He is bored and wants to go home.  He still has a drainage tube though that is producing, so we need to stay for awhile longer.  They still threat that we are going to move 'today', as they have since Thursday.  It is another lovely day in Seattle and we are enjoying our view.

Colleen

1 Comments:

Anonymous Joan said...

I am sure your homemade soup tastes better than hospital food! How long does he have to wear masks and have the ice and fruit restriction? Do you knows why the ice and fruit restriction? Just curious. If John is bored he is feeling better! Hope he can go home soon.

April 19, 2016 at 9:37 PM  

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