Nasogastric Tube Insertion
Name _________________________________________ Date _________________________
Instructor ______________________________________ Results S
Step
1. Verify client’s need for nasogastric tube and physician’s order.
2. Explain procedure to client.
3. Determine patency of nares. Have client close each nostril alternately and
breathe. Examine each naris for patency and skin breakdown.
4. Review client medical history. Assess client’s mental status.
5. Assess client for gag reflex. Place tongue blade in client’s mouth, touching
uvula.
6. Auscultate for bowel sounds
7. Explain to client how to communicate during intubation by raising index
finger to indicate gagging or discomfort.
8. Position client sitting with head of bed elevated at least 30 degree or highFowler’s position. If client is comatose, place in semi-fowler’s position with
head propped forward using a pillow.
9. Examine feeding tube for flaws: rough or sharp edges on distal end and
closed or clogged outlet holes.
10. Determine length of tube to be inserted,(measure for tip of nose to earlobe
to xyphoid process) and mark with tape
11. Prepare NG tube for intubation.
12. Prepare tube fixation device. (Tear one strip of tape approximately 4 – 5
inches. Split one end of the tape halfway (hot dog)
13. Put on clean gloves.
14. Dip tube with surface lubricant into glass of room temperature water, or
apply water-soluble lubricant.
15. Gently insert tube through nostril to back of throat (posterior nasopharynx).
May cause client to gag. Aim back and down toward ear.
16. Have client flex head toward chest after tube has passed through
nasopharynx.
17. Advance tube each time client swallows until desired length has been
passed.
18. Check for position of tube in back of throat with penlight and tongue blade.
19. Secure tube with tape.
21. 20. Check placement of tube by auscultation and aspiration. (Most accurate
way is chest xray)
21. Secure tubing to gown.
22. Remove gloves, dispose of equipment, and perform hand hygiene.
23. Document procedure.
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