* Assess patient’s pain level and administers appropriate pain relief measures. * Maintains patient’s safety(airway, circulation, prevention of injury) * Administer medication, fluid and blood component therapy, if prescribed. * Assess patient’s readiness for transfer to in hospital unit or for discharge home based on institutional policy. 2. Identify priority nursing care to prevent potential complications following this type of surgery.
Include discussion on any barriers to learning. Educate pt on proper hygiene techniques when urinating and voiding. Educate pt on increasing their fluid intake. 7) Identify and discuss nursing collaboration with other health care personnel involved in the care of this patient. (for example physician, case management, respiratory therapy, physical therapy, dietary, etc) What information should the nurse provide?
UNIT-4223-007 The principles of infection prevention and control Outcome1 Understand roles and responsibilities in the prevention and control of infections The learner can; 1. Explain employees ’roles and responsibilities in relation to the prevention and control of infection As a minimum I need to ensure that I wash my hands before and after each activity. However, hand washing alone may not be sufficient for the activity I’m involved in. When assessing the risk of infection, the chances are that if you are assisting somebody to walk from the bedside to the toilet on the ward, hand washing alone may be sufficient. If, however, I was assisting with the repositioning of a patient who is incontinent, I would probably consider hand washing, gloves and an apron.
CU2653 Prepare For and Carry Out Extended Feeding Techniques 1.1Anatomy and physiology of the gastro-intestinal tract: Digestion of food begins in the mouth. When you swallow, food is pushed down into the oesophagus, a muscular tube that carries food to the stomach where it is digested. From the stomach, food travels to the small intestines, where digestion continues and nutrients are absorbed into the bloodstream. 1.2 The importance of fluid and nutritional balance: Eating food provides you with nutrients that are necessary for your body to function, grow, and repair its self. We need to consume six types of nutrients to sustain life: carbohydrates, protein and fat, which all provide energy, but in different forms, vitamins and minerals,
Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
Nurses must use sterile dressings on open skin surfaces to prevent infection. We must also keep patient equipment and supplies clean in order to prevent the spread of germs. Nurses must also use personal protective equipment like a mask, eye protection and a face shields if you are near a patient care activity that may involve a splash or spray of body fluids, they should then dispose of all single use personal protective equipment immediately after use. Cleaners should clean toilets with disinfectant to kills any germs. They should also clean any surfaces e.g.
This medication may pass into breast milk and could harm a nursing baby. Do not use this medication without telling your doctor if you are breast-feeding a baby. The sedative effects of Restoril may last longer in older adults. Accidental falls are common in elderly patients who take benzodiazepines. Use caution to avoid falling or accidental injury while you are taking Restoril.
The saliva which is contained in the mouth which is produces by the salivary glands begins to digest the food before the food is even swallowed. Saliva and the other chemicals which are produced along the way help speed up the digestive process which is called digestive enzymes. The mouth which is also known as the oral cavity is a specialized organ which receives food and breaks it into smaller pieces. The mouth is changed mechanically when biting and chewing food. In a humans mouth there are teeth and within a human they are four types of teeth which are used for different functions such as the incisor teeth are for biting and are found are the front of the mouth.
Cleaning schedules are in place to prevent and control infections. The environment should be visibly clean and acceptable to residents, staff and visitors. Regular cleaning is important to maintain the appearance and function of the premises, the chosen method of cleaning should remove the contamination and not spread it. Cleaning schedules are put in place to inform users, staff and visitors who cleaned, what is cleaned, what time and day cleaning takes place, whether something needs to be cleaned daily, weekly or monthly and what chemicals were used to clean. 3.
Teeth- Another effect of poor hygiene is bad breath which is lack of brushing this allows bacteria to grow or having food in between teeth can start to rot over time so leading to bad breath. Going to denisit regular basis helps to maintain good teeth care. Hands - Washing hands is important regularly throughout the day to ensure bacteria is kept to a minimum as hands carry lots of germs and bacteria which can lead to a number of illness . You should always use hot water and soap. Outcome 2 Be able to support individuals to maintain personal hygiene 3 Support the individual to develop awareness of the effects of poor hygiene Explain to them in importance of good hygiene and how poor hygiene can have a important affect on thier well being.