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NR505_Wk7_EBP_AssigmentC.docx Evidence-based Practice Project Proposal Chamberlain Uni

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NR505_Wk7_EBP_AssigmentC.docx Evidence-based Practice Project Proposal Chamberlain University Nursing Practice Concern/Problem Many years ago, obstetricians and anesthesiologists decided that ... it was too risky to allow patients to eat in labor, due to the risk of aspiration if general anesthesia is needed (Shea-Lewis, Eckardt& Stapleton, 2018).Patients in labor are often restricted on what they can eat during labor, usually to clear liquids or just ice chips. The World Health Organization (WHO, 2018) recommends that patients with low-risk labors be allowed to eat and drink freely. However, obstetricians in general restrict oral intake for patients in labor to ice chips or clear liquids which often leaves patients fatigued from lack of caloric intake. The stress of labor also raises catecholamine levels and can prolong labor when mothers are fatigued (Liesner, 2019).As a nurse executive making patients happy is an important focus in healthcare and demonstrated by HCAHPS scores. One of the most important is improving patient satisfaction scores and patients are much more likely to be satisfied when they are happy and fed. PICOT Question In maternity patients (P), does the ability to eat food in labor (I) in comparison to just having clear liquids or ice chips in labor (C) increase the patient's comfort and/or pain level in labor by 10% (O) over a period of 6 weeks (T)? Key Stakeholders The key stakeholders in this research are the patients, nurses and doctors (obstetricians, anesthesiologists and. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . .. .. . . . . . . . . . . . . . . . . . .. . . . . [Show More]

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