Ileostomy: surgical opening in the ileum to allow discharge of body waste, liquid to semi liquid
feces
Assessment:
Ileostomy output will be more liquid to thin paste since it does not enter the colon
Patients have no control over ileostomy drainage; it is involuntary
Ileostomy drains frequently, and the patient must wear ostomy pouch to collect the
drainage
Risk Factors:
Ulcer Colitis
Crohn's disease
Cancer
familial polyposis
trauma
Planning: prevent infection and further complication
Interventions:
Monitor for complications, including delayed wound healing, hemorrhage, fistulas, and
infections
Assess the wound regularly and record bleeding, excessive drainage, and unusual color
Monitor for edema, redness, and drainage, fever, high WBC
Observe the skin in area around any drains for signs of inflammation
Keep area around drains clean and dry
Carefully assess all drainage for amount, color, and consistency; drainage is usually
serosanguinous
Ostomy present: assess stoma and place a clear pouching system
Stoma should be rosy pink to red and mildly swollen
Assess and document stoma color every 4hrs and ensure there is no excess bleeding
Report any sustained color changes or bleeding to the HCP
Edema will resolve after first 6wks
Monitor volume, color, and odor of ostomy drainage
Evaluation:
Develop plan of care for skin care around the ostomy
Teach ostomy self-care to patient and caregiver
Teach patient and caregivers about appropriate diet choices
Empty ostomy bag and measure liquid contents
Remove old skin barrier, cleanse the skin, and correctly apply new skin barriers
Apply, empty, clean, and remove the pouch
Empty the ostomy before it is 1/3 full to prevent leakage
Well-balanced diet and supplements to prevent nutrition problems
Fluid intake of at least 3000 mL/day to prevent dehydration
Describes symptoms of fluid and electrolyte imbalance
Chew food very well to reduce chance of blockage
Recognize problems such as fever, diarrhea, skin irritations, stoma problems
Avoid odor producing foods-alcohol, asparagus, broccoli, cabbage, eggs, fish, garlic,
onions
Avoid gas forming foods-beans, beer, cabbage, carbonated beverage, cheese, onions,
sprouts,
feces
Assessment:
Ileostomy output will be more liquid to thin paste since it does not enter the colon
Patients have no control over ileostomy drainage; it is involuntary
Ileostomy drains frequently, and the patient must wear ostomy pouch to collect the
drainage
Risk Factors:
Ulcer Colitis
Crohn's disease
Cancer
familial polyposis
trauma
Planning: prevent infection and further complication
Interventions:
Monitor for complications, including delayed wound healing, hemorrhage, fistulas, and
infections
Assess the wound regularly and record bleeding, excessive drainage, and unusual color
Monitor for edema, redness, and drainage, fever, high WBC
Observe the skin in area around any drains for signs of inflammation
Keep area around drains clean and dry
Carefully assess all drainage for amount, color, and consistency; drainage is usually
serosanguinous
Ostomy present: assess stoma and place a clear pouching system
Stoma should be rosy pink to red and mildly swollen
Assess and document stoma color every 4hrs and ensure there is no excess bleeding
Report any sustained color changes or bleeding to the HCP
Edema will resolve after first 6wks
Monitor volume, color, and odor of ostomy drainage
Evaluation:
Develop plan of care for skin care around the ostomy
Teach ostomy self-care to patient and caregiver
Teach patient and caregivers about appropriate diet choices
Empty ostomy bag and measure liquid contents
Remove old skin barrier, cleanse the skin, and correctly apply new skin barriers
Apply, empty, clean, and remove the pouch
Empty the ostomy before it is 1/3 full to prevent leakage
Well-balanced diet and supplements to prevent nutrition problems
Fluid intake of at least 3000 mL/day to prevent dehydration
Describes symptoms of fluid and electrolyte imbalance
Chew food very well to reduce chance of blockage
Recognize problems such as fever, diarrhea, skin irritations, stoma problems
Avoid odor producing foods-alcohol, asparagus, broccoli, cabbage, eggs, fish, garlic,
onions
Avoid gas forming foods-beans, beer, cabbage, carbonated beverage, cheese, onions,
sprouts,
