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Anesthesia in Orthopedics
Anesthesia is the branch of medicine that prevents the patient from feeling pain during surgery. The drugs used to prevent pain and the surgery performed can have a number of undesirable effects on the human body. These unwanted effects can sometimes significantly impair the functioning of systems and organs that ensure the patient's survival. For this reason, the anesthesiologist prevents the occurrence of problems by keeping the side effects that may occur while eliminating pain under control both during and after surgery and keeps the pain that will occur in the postoperative period within bearable limits. Anesthesiologists have a duty to reconcile anesthesia and surgery with the diseases that have been identified and treated by other branch doctors other than the patient's condition that caused the surgery and to ensure that anesthesia and surgery are completed without being affected by those diseases. For these and similar reasons, patients should apply to the anesthesia outpatient clinic before the day of surgery and be evaluated by the anesthesiologist.
Choosing the Right Anesthesia for You
In the preoperative period, your anesthesiologist will consult with you and advise you on the most appropriate method of anesthesia for your medical condition. The type of anesthesia to be administered is selected according to the operation, the duration of the operation, your medical condition and is decided in consultation with you. Here, your anesthesiologist will advise you on the options of general anesthesia, regional anesthesia or local anesthesia.
Anesthesia Risks
All anesthesia and surgical interventions involve some minor risks. The extent of these risks varies depending on the type of surgery, the health status of the patient, the technical equipment of anesthesia and operating rooms. National and international organizations have developed rules to increase the safety and comfort of anesthesia and to minimize the risk of anesthesia. Some of these rules are related to the technical equipment of operating rooms. In operating rooms equipped with high-tech anesthesia devices and where the rules are applied by experienced experts, the risk of anesthesia and surgery is minimized.
Complications of General Anesthesia
The occurrence of a complication during general anesthesia may depend on your pre-operative medical condition, your surgery and the method of anesthesia used. Serious postoperative complications include nausea and vomiting. Aspiration pneumonia, which we call aspiration pneumonia, is a serious complication and for this reason, we tell our patients not to drink or eat anything for 8 hours before surgery, the purpose here is to prevent this serious complication from occurring by keeping the stomach contents empty. There may be a drop in blood pressure, trauma in the mouth, heart rhythm disturbance, heart attack, asthma attack, allergic reactions, oxygen deficiency and even death, although it is very rare.
Pain Control in the Postoperative Period
Today, postoperative pain can be successfully controlled. In addition to the possibilities, it is important to have a team that is knowledgeable, experienced and most importantly serious about the prevention of pain. Anesthesiologists are specially trained physicians in this field. Prevention of postoperative pain not only eliminates the frightening appearance of surgery and provides patient comfort, but also shortens the duration of hospitalization, accelerates wound healing and prevents many postoperative complications. In addition to the pain threshold, the location of the operation, the type and size of the incision, the size of the operation and the tension of the patient also play a role in determining the intensity of the pain. Therefore, the anesthesiologist should inform and convince patients that postoperative pain will be prevented
Posture (Posture)
Posture is the arrangement and order of body parts. Posture is divided into two as static or dynamic. The posture of the body during sitting, standing and lying down is called static posture (fixed posture) and the posture of the body during movement is called dynamic posture (moving posture).
What is Normal Posture (Posture)
A posture that does not cause a strain on the musculoskeletal system, in which the normal curvatures of the body are preserved and the forces applied to the joints are distributed evenly is called normal posture or normal posture. Good posture training starts from childhood.
Healthy Standing Position
The head should be upright, without tilting forward or backward, and the ears should be exactly at the level of the shoulders when viewed from the sides. The chest should be upright and the hollows in the waist and neck should not be more or less than normal. The abdomen should be flat. Shoulders should be erect, not slumped.
Healthy Lying Position
The bed should be firm and flat, not springing with body weight. The head and torso should be in harmony. The pillow should not be too low or too high, it should be enough to support the hollow neck. Too soft pillows are harmful. In addition, too hard and high pillows cause the head to hang and strain the neck.
Healthy Sitting Position
The sitting posture is more relaxed than the standing posture. In a healthy sitting posture, the load should be evenly distributed on both hips and the waist and back should be upright. The seat should be of sufficient height and both feet should touch the floor equally. To prevent leaning forward during work, sit close to the table, and if driving a car, sit close to the steering wheel. The back and, if possible, the head should be supported by a support with a slight inclination towards the back. Supporting the arms with a support while sitting reduces the load on the shoulders and neck. People who work at a desk for long periods of time, those who use keyboard devices such as computers and typewriters, those who have to watch a screen all the time, such as stock exchange employees, and those who do a lot of manual work (fine work) often experience postural disorders such as hunching in the back, slumping and rounding of the shoulders and forward inclination of the neck. Shoulder pain, neck pain, pain between the shoulder blades, pain between the shoulder blades, arm and wrist pain are very common in these people due to exposure to the same position and repetitive microtrauma. Students and academics who study badly and in the same position for long periods of time may also experience similar symptoms.
Standing Exercises
Try to walk with your chin back, head upright, arms close to the body and abdomen straight. Prefer non-slip shoes with rubber soles. When walking, keep your feet facing forward, not outward. Stand against a wall and raise your arms as high as you can. At the same time, try to straighten your lower back by pulling your stomach in. While doing this exercise, extend one arm up as high as you can, and the other arm down as low as you can. Then switch your arms. Bring your hands from the back to the center of the waist. Try to bend as far back as you can. Feel your abdominal muscles contracting as you do so. Lean your back against a wall, place your feet about 25 cm away from the wall. Keep your head, shoulders and back in contact with the wall with your knees slightly bent. In this position, slide up and down while in contact with the wall. You can make this exercise more effective by placing a plastic ball on your back.
Seated Exercises
The neck exercises described elsewhere can be used to compensate for the strain caused by prolonged sitting. While sitting, raise your shoulders as high as you can. Then move your shoulders forward, downward and backward in circles. You can also do this movement standing. Sit on a chair or stool with a backrest. Bring your shoulder blades as close to the midline as you can. Sit on a chair with a backrest. Grasping the arms of the chair, stretch backwards, bringing your back to the upper support point of the chair.
Exercises to be done lying down
Lie on your back with your knees bent. Place your head and shoulders on the floor. Meanwhile, bridge by lifting your hips, thighs and torso. Repeat this exercise with the support of your right and left leg separately. Lie on your back with your knees bent. With your hips slightly raised, pull your abdomen in and try to press the lumbar hollow to the floor. Lying on your back with your knees bent, place a large rolled towel between your shoulder blades. Try to bring your shoulders closer to the floor at the same time. Lie face down and try to raise your right and then your left arm. Repeat the same movement with your arms at your side, placing a pillow under your abdomen. Stretch your torso to the right and left while doing this movement.
How Should We Eat for Calcification?
Why is a healthy diet so important for arthritis? Diet and body weight have a significant impact on the development and treatment of arthrosis: How much and what you eat is important. Being overweight for many years poses a health risk. Being overweight puts strain on the joints. As a result, they wear out faster than in people of normal weight. Those affected by arthrosis and those who are overweight should consider changing their diet in consultation with their doctor. What does nutrition have to do with arthritis and metabolism in joints? Because the nutrient richness of the joint fluid is important for joint metabolism: Diet affects the quality of the joint fluid. The articular cartilage must be constantly supplied with important nutrients. This is done by the nutrients contained in the joint fluid. We consume these in our meals. The blood then carries it into the joint fluid. This contains minerals, sugar and protein. Important joint components are: Glucosamine sulfate, chondroitin sulfate, collagen hydrolysate and hyaluronic acid. They bind water to themselves and ensure smooth sliding of the joints. The cartilaginous structure, which is vascularized, can only absorb nutrients through movement. If there is a deficiency, the cartilage breaks down. When cartilage is destroyed, bones rub directly against each other. You should therefore support your joint metabolism with plenty of exercise and the right foods. For example: o vegetables, fresh herbs, spices and fruits o fat-free and low-fat dairy products (cheese under 45 percent fat) o vegetable oils and fats (linseed oil, olive oil, rapeseed oil, avocado oil) o wholemeal products, seeds and nuts o cold-water fish Spices for arthritis Some spices have anti-inflammatory and pain-relieving effects. When used correctly, they can support arthritis treatment. Turmeric Turmeric contains curcumin, which can prevent inflammation. As a result, joint swelling is reduced and the patient becomes more mobile again. Ginger Chili pepper Cumin, nutmeg and coriander Preventing arthritis: Be careful when consuming animal fats and omega-6 fatty acids A change in diet may not cure existing arthritis, but it can improve treatment and reduce discomfort. People with arthritis should avoid the following foods or consume them only in moderation: - red meat - dairy products - eggs - coffee - alcohol - fast food and ready meals Animal fats should be consumed with caution: They contain arachidonic acid, an omega-6 fatty acid that promotes inflammatory processes in the joints and cartilage. Offal such as liver, lard, liver sausage, eggs and seafood contain particularly high levels of arachidonic acid. Arthrosis patients should also avoid reaching for ready meals or fast food: Such meals are high in calories but almost devoid of nutritional value. Overview of nutrition for arthritis It is very important to provide the joints with vitamins, minerals, trace elements and secondary plant compounds at any age. Secondary plant compounds, such as olive polyphenols extracted from olives, protect joints against oxidative stress and have anti-inflammatory effects. 3 FOODS SUPPORTING THERAPY PREVENTING THERAPY Beverages water, unsweetened ginger or herbal tea, unsweetened almond or oat drinks chocolate, fruit nectar, soy drinks, soft drinks, drinking alcohol Fruit (1 handful per day) apples, strawberries, clementines, kiwi, nectarines, peaches, plums, cherries, cherries, watermelon dried fruit, physalis Vegetables (3 handfuls per day) beans, peas, fennel, cucumber, cabbage, lentils, chard, mushrooms, peppers, lettuce, sauerkraut, asparagus, spinach, tomatoes, zucchini frozen vegetables with butter Nuts and seeds (20 g per day) almonds, cashews, pine nuts, sunflower seeds, pumpkin seeds, hazelnuts and walnuts peanuts, salted nuts Fats and oils (2 tablespoons per day) olive oil, rapeseed oil, walnut oil, linseed oil, wheat germ oil Refined butter, palm oil, mayonnaise, sunflower oil, safflower oil Cereals and side dishes (2 handfuls per day) Sifted wheat, oat flakes, jacket potatoes, wholemeal products, millet white bread, rusks, croissants, peeled rice, durum wheat pasta, French fries and fast food in general, ready meals, cereal bread Lean meat and sausages (100 g per week) chicken and turkey, canned beef, beef fillet, pork, breaded meat Fish and seafood (2 servings per week) trout, halibut, herring, cod, salmon, mackerel, sardines, halibut, turbot, shrimp, fish with crab bread Eggs, milk and cheese no more than two eggs per week, apart from daily low-fat milk and buttermilk, natural yogurt, dairy products such as quark (up to 20 percent fat), cheese with a maximum fat content of 45 percent, fruit buttermilk, fruit yogurt, rice pudding, pudding, cream quark