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Materials
-2 wash cloths (1 wet/ 1 dry)
- 1 Towel to protect clothing
-Input/ Output pad
-hamper
-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.
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.
- Perform hand hygiene; hand sanitizer - - Explain procedure to client
- Positionclient atleast 45 degrees
- Dry handsbefore assisting with meal.
- Placedsoiled linen in hamper.
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.
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
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