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5 Cards in this Set
- Front
- Back
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Materials |
-2 wash cloths (1 wet/ 1 dry) - 1 Towel to protect clothing -Input/ Output pad -hamper |
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KEY POINTS
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-Describe food to client -Ask client to drink frequently -Put client into 45 degrees -Offer small amount of food reasonable rate - Wipe hands and face as needed -Record input % by 25 -Record fluid intake by ML either by 240 ML or 120 ML. |
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Intro |
- Knock on door. - Perform hand hygiene; hand sanitizer - Check bed brakes - Explain procedure to client - Look atdiet card, to ensure the correct meal was given to the client -Positionclient atleast 45 degrees - Washhands before assisting with meal, using a wet wash cloth. - Dry handsbefore assisting with meal. -Placedsoiled linen in hamper. - Knock on door. - Perform hand hygiene; hand sanitizer - - Explain procedure to client - Look atdiet card, to ensure the correct meal was given to the client - Positionclient atleast 45 degrees - Washhands before assisting with meal, using a wet wash cloth. - Dry handsbefore assisting with meal. - Placedsoiled linen in hamper. |
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SKILL |
-Placed soiled linens into hamper -Sit next to client while assisting with meal. -Describe the foods being offered to the client -Offer fluid frequently - Offer small amount of food at a reasonable rate Allow client time to chew and swallow - Wipe clients hands and face as needed during meal. -Leave client clean and in a position of comfort. -Lower Bed if needed. |
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END |
-Record food intake in % and by increments of 25 on input/output pad with name filled out. -Record fluid intake in ML and by increments of 30 or 60 - Maintain courteous interaction at all times -Perform hand hygiene with hand sanitizer -Leave call light within reach |
