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Nasogastric Tube Feeding

Nasogastric tube feeding involves placing a tube through the nose and into the stomach to deliver food and medications. It outlines the steps for ensuring proper tube placement and administering feeding through the tube. Key steps include checking the physician's orders, listening for gurgling sounds to confirm tube placement, elevating the head of the bed during feeding, and flushing the tube after with water. The process is described to safely provide nutrition to patients unable to eat normally.

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Kathrina Mendoza Hembrador
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1K views2 pages

Nasogastric Tube Feeding

Nasogastric tube feeding involves placing a tube through the nose and into the stomach to deliver food and medications. It outlines the steps for ensuring proper tube placement and administering feeding through the tube. Key steps include checking the physician's orders, listening for gurgling sounds to confirm tube placement, elevating the head of the bed during feeding, and flushing the tube after with water. The process is described to safely provide nutrition to patients unable to eat normally.

Uploaded by

Kathrina Mendoza Hembrador
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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NASOGASTRIC TUBE FEEDING

DEFINITION

 It is the administration of gastrointestinal (enteral) feeding via nose directly into the stomach with
the use of gastric tube.

PURPOSE

 To provide feeding.
 To aspirate gastric contents.
 To administer medications.
 To administer supplemental fluids.

EQUIPMENT

 Prescribed amount of enteral feeding


 Stethoscope
 Asepto syringe
 Gloves
 30 cc of distilled water for flushing

PROCEDURE RATIONALE
1. Check physician’s order for formula, rate, route  Tube feedings usually ordered by physician
and frequency of feeding.

2. Assess bowel sounds before feeding  Absence of bowel sound may indicate
decreased ability of Gastrointestinal Tract
(GIT) to digest food or absorb food
nutrients.

3. Assess client regarding discomfort from tube  For client’s comfort.


and determine need for adjustment.

4. Observe tube insertion site for signs of  May indicate need to adjust or remove tube
irritation or pressure. from current site.

5. Explain the procedure to the client.  Well-informed client is more at ease and
cooperative.

6. Wash hands.  For infection control.

7. Prepare tube feeding at room temperature and  Cold formula may cause gastric cramping
other equipment to be used. and discomfort because the liquid is not
warmed by mouth and esophagus.

8. Assist client to high fowlers position or elevate  Elevated head prevents aspiration.
head of bed 30 degrees.

9. Check the tube placements and patency by any


of the following

a. Introduce 5-20 ml of air into Nasogastric Tube  Presence of gurgling sound indicates tube
(NGT) and auscultate at the epigastric area, in place.
gurgling sound is heard.
b. Aspirate a gastric content which is yellowish or  Gastric content is usually cloudy greenish
greenish in color. in color.

c. Immerse tip of the tube in the glass of water; no  Presence of bubbles indicates tube in the
bubbles should be produced. lungs.

10. Infuse feeding.

a. Pinch proximal end of the feeding tube.  To prevent the air from entering the
stomach.

b. Attach syringe to Nasogastric Tube (NGT) and  Same as above.


aspirate small amount of contents to fill tube and
lower portion of the tube.

c. Fill syringe with measured amount of formula.  To assist flow of feeding by gravity.
Release tube and hold syringe at 12 inches above
the tube point of insertion into the client; refill;
repeat until the prescribed amount has been
delivered to the client.

11. Flush 30 ml of water into the Nasogastric Tube  Water flushes the tube preventing future
(NGT) After the feeding. blockage of formula.

12. Clamp the Nasogastric Tube (NGT) before all  To prevent air from entering the stomach.
of the water is infused.

13. Reposition the client to low or semi-fowler’s  To prevent potential aspiration of feeding.
position for at least 30 minutes after the feeding.

14. Do after-care of equipment.  To be ready for the next use and that keeps
the client unit clean.

15. Wash hands.  For infection control

16. Document the procedure done.  To maintain an intake record that serves as
basis for the client’s nutritional status.

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