(2) Place a mark on the bottom sheet at the patient's heel and at the top of
the patient's head.
(3)
Measure between these two marks on the taut bottom sheet.
e. Principles related to weighing the patient.
(1)
Weigh the patient before breakfast, at the same time each day.
(2)
Use the same scale each time.
(3)
Ensure that the scale is properly balanced.
(4) Weigh the patient in the same amount of clothing each day (i.e., hospital
gown or pajamas).
(5)
Have the patient void before weighing.
(6) Avoid weighing any equipment attached to the patient such as drainage
bags or telemetry units. Hold the equipment while actually weighing the patient.
f. A helpless patient may be weighed while lying down on a litter scale. This
scale is a sling-type device that looks like a suspended hammock. You will need
assistance to place the patient on the scale.
g. Record the patient's weight on the graphic sheet and in the nurses' notes.
4-4.
TEMPERATURE
Being human, we are homeothermic; we are warm-blooded and maintain body
temperature independently of our environment. Our body generates heat as it burns
food. It loses heat through the lungs (breathing), through the skin (sweating), and in
body discharges (urine, feces, vomitus, or blood). Body temperature is defined as the
measure of the heat inside the body: the balance between heat produced and heat lost.
4-5.
TEMPERATURE REGULATION
a. Heat is produced through the metabolism of food (chemically). Food is used
as energy by muscles and glands to generate most of the heat in the body. Heat is also
gained (physically) from the environment.
b. During exercise, the muscles become active and the person feels warm.
Increasing muscular tone (shivering or gooseflesh) produces heat. The process of
digestion also increases body temperature.
MD0906
4-4
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