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HCA > Caring For Clients In The Community > Flashcards

Caring For Clients In The Community Flashcards

1
Q

What new trend began in the 1900’s? What is happening today?

A

Moving patient care out of the home and into health care facilities. But today, the pendulum is swinging back toward treating only seriously ill people in hospitals and providing alternative care for everyone else.

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2
Q

Describe what is meant by home health care.

A
  • an array of services which enables clients, incapacitated in whole or in part, to live at home, often with the effect of preventing, delaying, or substituting for long-term care or acute care alternatives
  • addresses needs specifically associated with palliative care, a medical concern and may compensate for functional deficits in the ADLs
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3
Q

Who delivers home care?

A
  • organizations and funding and client payment mechanisms
  • ex)individuals eligible under Veteran’s Affairs Canada (VAC) may have certain home care services paid for by public funds others through VAC
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4
Q

Who receives home care?

A
  • no age limit but utilization tends to increase with age
  • people with minor health problems and disabilities
  • those acutely ill requiring intensive and sophisticated services and equipment such as home respirators or dialysis
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5
Q

Identify factors that have increased the need for home health care.

A
  • high cost of hospitalization (500-2000$) compared to home care (400-800$)
  • considerable use of hospitals for non-acute or subacute care
  • increase in outpatient surgery, earlier discharges and a reduced number of long-term and acute care hospital beds
  • increasing numbers of seniors who require support and assistance in order to continue to live in the community
  • improved technology which allows for delivery of health care in the community
  • demands by consumers to provide more care as close to home as possible and in the least intrusive manner
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6
Q

Identify the purpose of home health care.

A
  • substitute services traditionally provided by hospitals and long-term care facilities
  • allow clients to remain in their current environment rather than moving to a new venue
  • shorten hospital stays and avoid placement in long-term care facilities
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7
Q

The person receiving home care is referred to as?

A

Client

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8
Q

Which types of home care services are most to least provided to seniors?

A

1) housework
2) transportation
3) meal preparation

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9
Q

Discuss the advantages and disadvantages of home health care.

A

Advantages:

  • the client is usually more comfortable being at home
  • the client is not exposed to pathogens that can be found in health care facilities
  • family and friends are nearby
  • the cost of home health care is usually less than the same care provided in a health care facility
  • independent

Disadvantages:

  • supervisor not around
  • maintaining professional boundaries (not getting involved in client’s personal life)
  • client’s home may have some safety hazards
  • you don’t have control over the environment that you will be entering
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10
Q

Home care programs are administered by whom?

A

Provincial and territorial health departments or local regional health boards.

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11
Q

How are home care programs insured?

A
  • professional services are provided free of charge
  • other user fees may apply to support services (homemaking, personal care, house cleaning, transportation)
  • user fees are allocated on a sliding scale based on income
  • non-insured home care may be covered by a private health insurance company
  • some services and equipment may have to be paid for out of the client’s own pocket
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12
Q

List examples of home health care workers.

A
  • registered nurses, licensed practical nurses
  • health care aides
  • physical therapists
  • speech therapy
  • nutrition counselling
  • social worker
  • respiratory therapy
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13
Q

Describe the Manitoba Home Care Program.

A
  • established in 1974
  • aim is to provide effective, reliable and responsive home health care services to Manitobans to support independent living in the community and helps to prevent premature admission or over-extended stay of an individual in a care facility
  • philosophy: more likely to achieve, and continue to maintain a high level of well-being if left in the familiar environment of their homes
  • responsibility for the delivery and operation of the Program rests with the Regional Health Authorities
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14
Q

What is the responsibilities of the RHA’s in the Home Care Program?

A
  • accepting referrals and determining eligibility for home care services, based on multi-disciplinary assessment
  • developing a plan of care which takes into account the needs of the individual and family as well as available community resources
  • determining the amount and type of services to be provided by home care
  • securing, scheduling and supervising the appropriate resources to meet home care service requirements
  • developing and maintaining a pool of service providers and resources to ensure continuity in the availability of resources
  • establishing quality assurance processes for ongoing care planning, monitoring and evaluation of services, including documentation of regional policies and procedures
  • managing the personal care home placement process for individuals whose care can no longer be provided in the community
  • developing and maintaining liaisons with other components of the health care system to ensure a collaborative and coordinated approach
  • establishing and maintaining a quality improvement process that perpetuates practices that contribute to enhance quality in service delivery, and that identifies areas for improvement
  • collecting and analyzing data related to the delivery of home care services
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15
Q

How can you be eligible for the Manitoba Home Care Program?

A
  • be a Manitoba resident, registered with Manitoba Health
  • require health services or assistance with ADL
  • require service in order to stay in their home
  • require more assistance than that available from existing supports and community resources
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16
Q

What is the majority of clients receiving Home Care services provided by Regional Health Authorities?

A
  • elderly with chronic disease and functional ability conditions, possible cognitive impairment
  • younger disabled
  • palliative / terminal care
  • short-term acute
  • medically complex / technology-dependent children
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17
Q

What is the single entry point for the Home Care Program?

A

-regional Home Care office

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18
Q

Which core home care services are supplemented by the Home Care Program?

A
  • assessment of eligibility for home care services
  • care planning
  • case management
  • coordination of service
  • health care
  • personal care
  • Home Support
  • family relief
  • respite relief
  • adult day care
  • assessment for PCH placement
  • medical equipment and supplies required to support the care plan
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19
Q

What are the main roles of Home Care Case Coordinators?

A
  • assessment of eligibility for home care services
  • care planning to meet individual and family needs
  • case management
  • coordination of service
  • assists clients and families to connect with other community resources
  • assessment for PCH placement
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20
Q

Name and describe the 3 main areas of Home Care Services Health Care AIDS.

A

1) Personal Care Assistance: help individuals with mobility and personal care
2) Home Support: assist in the home with activities like meals, housekeeping and laundry
3) Family Relief: provide short periods off in-home relief (respite) for a family care-giver

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21
Q

Which specialty programs are also provided by the Manitoba Home Care Program?

A
  • self-managed care program / family-managed care program
  • home oxygen therapy program
  • peritoneal dialysis program
  • respiratory care program
  • Manitoba ostomy program
  • community intravenous therapy program
  • group shared care program
  • clustered care
  • terminal care or palliative care
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22
Q

Identify qualities essential for a home health care aide.

A
  • confidence in your judgment and observation skills
  • work independently
  • assume a great deal of responsibility
  • compassionate
  • caring
  • patient
  • time management
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23
Q

What is the main goal of home care?

A

Help clients to remain in their own homes and as independent as possible for as long as it is safe and practical for them to do so.

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24
Q

Discuss other goals of home care.

A

1) promoting self-care and independence: encourage clients to do as much as possible for themselves, allow lots of time to complete activities, try not to offer help unless the client shows signs of fatigue or difficulty
2) assuring safety and comfort: proper body mechanics
3) maintaining dignity and self-respect: focus on ability rather than disability, respect privacy, treat clients with age-appropriate behaviours
4) maintaining stability: be dependable and reliable but clear about what your role entails

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25
Q

Who is the supervisor of the health care aide in home care and how is it different than hospitals?

A
  • a case manager, resource coordinator or some other such individual who is responsible for matching home care workers with clients
  • main difference is that the health care aide works alone and keeps the supervisor informed by telephone or through written reports
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26
Q

What are the three general purposes of a job description?

A
  • ensures you are qualified for the tasks assigned to you
  • ensures that the client receives care from staff who are qualified to provide such care
  • ensures that the employing agency attracts and maintain staff capable of providing needed services
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27
Q

When your supervisor assigns your work activities verbally be sure to?

A
  • write down the instructions exactly as you hear them
  • read them back to your supervisor
  • ask for information or clarification as necessary
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28
Q

When your supervisor assigns your work activities that are written down assignments you should?

A
  • read it carefully
  • understand everything (seek clarification whenever unsure about something)
  • have enough information to carry out your tasks properly (if information seems to be missing, talk to your supervisor)
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29
Q

In the work schedule, the free time between clients is for what?

A
  • allows for travel between clients
  • employer usually covers transportation costs associated with getting from one client to the next
  • mileage is paid for using your own vehicle
  • expense form or mileage form will need to be completed and submitted
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30
Q

How do you know what to do for each specific client?

A
  • duties should be clearly written out and explained to you
  • know where your responsibilities begin and where they end
  • if work assignment dictates that you should not perform certain tasks then you must be firm about not doing those things (no trade-offs)
  • care activities are assigned for a reason and should not be substituted or eliminated without first consulting with supervisor\
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31
Q

What are some activities commonly assigned to a home health care aide?

A

1) hygiene: sponge bath, oral care, nail care, skin care
2) bowel/bladder: toileting, peri care, providing commode
3) transferring: assisting to walk, pivot transfer, assist with dressing
4) feeding: assisting with feeding, preparing snack, preparing dinner
5) medication reminder
6) housekeeping: bathroom, kitchen, living area, laundry
7) involving client in: conversation, activities, go for walks or exercise

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32
Q

Discuss expectations of the home health care aide in terms of: dress code

A
  • shoes: two pairs (one outdoor and clean one for indoor), sturdy, good grip, no open toes, no sling backs, no high heels, no sandals, no slippers, bare foot or socks not permitted
  • clothing: should be neat, clean, not tight or low cut shirts or sweaters, no cropped tops, no bikini tops, no see through clothing, no short shorts, no skirts
  • good personal hygiene: clean hair, hair tied back, clean fingernails, body odour controlled, maintain oral hygiene, no perfume
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33
Q

Discuss expectations of the home health care aide in terms of: responsibility to the resource coordinator

A
  • be cooperative in accepting work assignments
  • dress neatly and appropriately for work
  • identification badges to be worn in client’s home at all times
  • arrive on time
  • notify coordinator if ill before scheduled starting time and notify client
  • if you are late or must leave client’s home early, notify resource coordinator and client
  • work in client’s home only when client is present
  • contact your resource coordinator if your client is requesting that you carry a key to the client’s home
  • avoid receiving or making personal telephone calls while you are at a client’s home
  • bring your own snacks or lunch
  • do not smoke or accept alcoholic beverages
  • complete all tasks specified on assignment sheet and within time authorized (if more or less time required contact resource coordinator)
  • notify resource coordinator as soon as possible if an accident occurs or have caused a loss or damage to client’s property
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34
Q

Discuss expectations of the home health care aide in terms of: responsibility to the client

A
  • provide reliable service to your clients through regular, punctual attendance
  • respect clients and accept them
  • keep each client’s personal affairs confidential
  • promote each client’s independence
  • do not provide clients with transportation or accompany them to appointments
  • do not engage in any business transactions
  • do not discuss your own personal problems
  • be a good listener but avoid giving advice
  • encourage your clients to contact their case coordinator with complaints or compliments
  • report any changes in a client’s condition
  • contact your resource coordinator immediately if you cannot complete a work assignment because the client does not appear to be home
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35
Q

What to do when preparing for your assignments?

A
  • make sure information given to you is clear
  • look up addresses
  • make sure you have adequate bus money or gas in your car
  • remember to take your indoor shoes with you
  • pre-pack your lunch and snacks
  • if client has a medical diagnosis you are unfamiliar with ask your resource coordinator for any handouts that might help you understand the disease or illness
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36
Q

When you arrive at your assignment what should you do?

A
  • change into your indoor shoes
  • introduce yourself (first name only)
  • wear your photo ID at all times
  • ask clients how they would like to be addressed
  • ask for a place to wash your hands and wash hands thoroughly (at beginning and end of shift, between activities, before and after handling food, after cleaning, if no water use hand sanitizer)
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37
Q

How can you respect the client’s household?

A
  • do not smoke
  • ask before using the client’s property
  • do not use the client’s dishes or utensils for your own lunch
  • do not eat the client’s food
  • do not watch TV, knit or do personal chores while at the client’s home
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38
Q

When should you call your coordinator?

A
  • there are no proper supplies or equipment (vacuum, mop, toilet brush, gloves)
  • you notice a change in the client’s health (an improvement or decline in functioning)
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39
Q

At the end of each client visit, a completion of work sheets should be done. What should be included on this work sheet or written report?

A
  • date
  • arrival and departure times
  • name of client
  • phone number
  • name of supervisor
  • observations
  • non-urgent and general comments only
  • employee name
  • signature
  • be concise , factual and objective
  • pass important bits of complaints, anxieties, questions and confidences to supervisor
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40
Q

When reporting to supervisor, look for both positive and negative changes. Consider what is normal for a client and compare it to your current observations. Be especially alert for which changes?

A
  • general physical condition
  • general emotional state
  • general behaviours
  • response to treatments, medications, care
  • signs and symptoms of illness, disorder, body malfunction
  • signs of abuse
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41
Q

List time management techniques.

A
  • be sure you have everything you will need before you leave home (put waterless hand cleaner, paper towels in a bag)
  • run through in mind how you will organize your activities
  • gather and organize your supplies before you start a particular activity
  • make a list and check off each task as it is completed
  • avoid being distracted by the family
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42
Q

Discuss the role of the home health care aide in quality control.

A
  • quality control involves being aware, informed, knowledgeable and responsible
  • ask questions whenever you are unsure about something
  • be familiar with each piece of equipment
  • identify ways in which you can improve your performance
  • look for opportunities to build new knowledge and skills
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43
Q

Discuss home health care aide safety in terms of: transportation

A
  • keep doors locked and windows almost closed
  • park in a well-lit high traffic area close to your client’s home
  • look around before getting out of the car
  • don’t leave belongings visible inside the car
  • if you see someone loitering, wait for them to leave or ask someone you trust to walk you to your car
  • before you get in, look inside to be sure you are alone
  • avoid carrying large amounts of money or wearing flashy jewellery
  • look for places you could go for help
  • avoid eye contact with strangers
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44
Q

How can you enhance your safety anywhere as a home health care aide?

A
  • carry change for a phone
  • be sensitive and aware to what is going on around you, trust intuition
  • don’t take risks while you are working that you wouldn’t take at any other time
  • don’t carry a visible purse
  • carry a limited amount of money or credit cards with you
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45
Q

Discuss home health care aide safety in terms of: winter travel

A
  • dress for winter
  • carry extra clothing in vehicle in case of snow storm
  • let someone know your schedule and route
  • keep car winterized (snow shovel, snow brush, ice scraper)
  • carry an emergency kit equipped with a candle and matches and flashlight
  • plan your driving in advance
  • avoid driving when fatigued
  • check weather conditions
  • warm up your vehicle before driving off
  • never warm up your vehicle in a closed garage
  • remove snow and ice from your vehicle
  • bring a cell phone
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46
Q

Discuss home health care aide safety in terms of: difficult clients or family members

A
  • control your emotions
  • do not take the behaviour personally
  • remain calm and use a moderate firm voice
  • try to understand why your client is being difficult
  • encourage the client to talk about what is bothering them
  • ensure someone else is nearby if you feel uncertain about client’s potential for aggression
  • never turn your back on an angry client
  • have a quick exit available
  • proceed slowly if the client will accept care from you, one small task at a a time
  • if the client refuses care, try to rearrange your activities in a way that is more acceptable, but don’t insist if they refuse, the are allowed to refuse care, but make sure to notify supervisor!
  • if client is demanding of things not in the care plan, firmly remind them that you can only do what is listed on your assignment sheet (some requests may be harmless but agreeing once may open the door to further manipulation)
  • if client is abusing alcohol or drugs, do not begin your duties and leave the home immediately, report to supervisor immediately
  • if you notice a weapon in the home, notify your supervisor as soon as possible (do so even if you do not feel endangered)
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47
Q

Anger may escalate into violent behaviour. You can expect dangerous behaviour if the client or family member does what?

A
  • speaks in an angry tone of voice
  • expresses irrational thoughts
  • has clenched fists or jaw
  • engages in unusual staring/eye contact
  • seems to be under the influence of alcohol or drugs

*be calm and prepare to leave as soon as you can, notify your supervisor, do not return to the home alone

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48
Q

Agitated clients move about constantly and may have emotional outbursts and can’t be controlled. For these clients what should be done?

A
  • reduce environmental stimuli
  • establish a routine and try not to deviate from it
  • explain to the client what you are doing
  • speak in a calm and reassuring voice
  • respect the client’s personal space
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49
Q

Discuss home health care aide safety in terms of: sexual harassment (risk highest for women due to intimate nature and close physical contact associated with the work)

A
  • physical and/or verbal sexual harassment
  • unnecessary physical contact
  • leering in an intimidating manner
  • demands for sexual favours involving promises of rewards or threats of reprisal
  • continual sexual ridicule or advances
  • displaying pornographic or other derogatory material
  • remember you do not have to put up with it, tell them firmly to stop immediately and explain the behaviour is unwelcome, report to your supervisor
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50
Q

Discuss home health care aide safety in terms of: role boundaries

A

-hired to work in a formal helping relationship with the client, not like a friendship
-care provider is the helper and comes to know the client’s individual health needs, human responses to chronic illness and patterns of living
-you have a set of duties to perform as part of your position and your commitment to the client is short-term, not lifelong
-the client receives care from and is dependent on the care provider
-

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51
Q

Changing the nature of the formal working relationship is not beneficial to you or your clients in the long run. You have crossed the line into an informal relationship with the client if you:

A
  • perform activities for the client that are not on the care plan
  • doing things for the client they are capable of doing themselves
  • giving extra time and attention to certain clients
  • visiting the client during non work hours
  • invite the client to your home
  • give or accept gifts, money or favours from the client
  • bring your family or friends to the client’s home
  • give your opinion in situations where the client needs to make a decision
  • share your own personal problems with the client
  • not reporting information to your supervisor because the client asks you not to
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52
Q

List safety-related products for the home.

A
  • appliances with automatic shut-off
  • bath seat
  • bath mat
  • cane spike
  • grab bars
  • non-skid carpet backing
  • night light
  • raised toilet seat
  • safety shoe soles
  • wire/cord clips
  • personal or home alarm system
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53
Q

What is ERIK?

A

Emergency Response Information Kit

  • kit provides necessary information for emergency personnel to respond quickly to a situation
  • ideal for seniors, chronically ill persons, and those who live alone, those with speech difficulties, communication barriers
  • let client’s case coordinator know if the client does not have one
  • the kit consists of a health information form, a health care directive or living will, an organ donation card
  • forms are placed in a plastic folder with a magnetic strip to be kept on the refrigerator
  • ERIK sticker is placed on the person’s main entrance to alert emergency personnel
  • it is important that the client updates the forms regularly
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54
Q

12 steps to stair safety at home

A

1) Install light switches at the top and bottom of stairs
2) Make sure there are no uneven surfaces, cracks, bunched-up stair-covering or protruding nails
3) Have a carpenter correct uneven steps
4) Paint a contrasting colour on the edge of wooden or concrete steps or apply special strips to enhance visibility of the steps
5) Have well-secured rubber stair treading
6) Make sure the handrail is well-secured and that you can get your full hand around it
7) Height of handrail should allow you to use it comfortably when your arm is slightly bent at the elbow
8) Avoid storing things temporarily on your stairs
9) Remove loose carpets or throw rugs from your stair landing
10) Take your time when on the stairs
11) If you’re carrying something, make sure it doesn’t hide the stairs and that one hand is free to use the handrail
12) Remove your reading glasses

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55
Q

True or false? Falls are the leading causes of fatal injuries among senior Canadians and account for more than half of all injuries among seniors.

A

True

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56
Q

True or false? Falls are the most preventable risk to health among senior Canadians.

A

True

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57
Q

True or false? You are the cleaning service or maid for your client.

A

False. Your focus is on sanitation and creating a healthy environment.

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58
Q

What practice is the most important in the prevention of infection?

A

Hand washing

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59
Q

When working in the home, when and where should you perform hand washing?

A
  • before and after handling food
  • before and after caring for the client
  • in between tasks
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60
Q

When doing the client’s housekeeping what should you keep in mind?

A
  • do not impose your own routines
  • some clients will prefer that everything be in its place
  • it is not your role to try and change things
  • don’t move or throw anything away without first getting the client’s permission
  • providing rational to the client for your tasks such as infection control and fall prevention may be helpful in educating the client and obtaining informed permission
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61
Q

What are organizational skills that are useful to know when trying to organize and use your time efficiently with so many clients to visit an homes to clean?

A
  • follow the care plan, set priorities do the most important tasks first
  • set a routine and discuss with client
  • use your time well, combine tasks
  • finish tasks and put items away
  • set time limits for each task
  • focus on the task
  • put the client’s needs first
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62
Q

Identify different cleaning guidelines.

A

1) clear away clutter: nothing on the floors, stairs, ask client where things belong, place items neatly out of the way, check with client before throwing anything away
2) work from higher to lower: dust and dirt from higher surfaces fall on lower surfaces
3) work from far to near: start at far end of room’s floor and work toward the door
4) work from dry to wet: begin with rooms without sinks, tubs, showers and toilets and then clean bathrooms and kitchens
5) work from cleanest to dirtiest: helps avoid contaminating clean areas with microbes from a dirtier area
6) change cleaning cloths and water frequently: do not wait for these to be visibly dirty before changing them , use fresh cloths for each task
7) use a damp cloth for dusting: moisture in a damp cloth picks up dust, whereas a dry cloth stirs the dust around
8) rinse and dry washed surfaces: this removes soapy residue and dampness
9) avoid soiling a clean area: do not walk on a washed floor

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63
Q

Specific tasks performed by health care aides: cleaning the kitchen

A
  • keep counter surfaces, table and chairs clean and uncluttered
  • clean spills promptly
  • clean and sanitize counter tops, cutting boards and utensils with a mild bleach solution before and after food preparation
  • clean up immediately after every meal, place leftover food in covered containers and refrigerate, using tape or a label, date the item (use or discard within a few days)
  • use soap and water, or an appropriate cleanser to clean the sink, taps, countertops, stovetop, microwave, small appliances, door and drawer handles
  • remove and dispose of garbage in an appropriate place outside the home, wash out indoor garbage containers weekly
  • sweep or sponge mop the floor as needed, ensure they are dry before being walked on, do not wax floors
  • keep fridge tidy, wipe out as needed
  • if rodent or insect infestation is suspected, contact your supervisor
64
Q

Tips when washing the dishes.

A
  • wash as soon as possible after meals
  • wash least dirty dishes first, most dirty last
  • wash dishes in hot, soapy water, rinse in clean water
  • allow dishes to dry on a drain board if possible, if drying with a dish towel ensure that it is clean
  • if using a dishwasher, scrape and rinse dishes before putting in dishwasher
  • do not run the dishwasher until it is full
  • use dishwasher detergent and not regular dish soap
  • if the client has an infectious disease, dishes should be soaked in boiling water for sterilization purposes and washed separately
65
Q

Specific tasks performed by health care aides: cleaning the bathroom

A
  • wear household rubber gloves and use a disinfectant solution to clean the sinks and taps, countertop, inside/outside/around the toilet, shower/tub after every use and floor
  • solution of 250mL of chlorine bleach and 250mL of vinegar diluted with 4 litres of water as an anti-bacterial cleaner
  • wipe off mirrors
  • washing away wall splashes
  • disposing of garbage
  • ensuring sufficient toilet paper
  • putting dirty towels into the laundry and replacing with clean ones
  • laundering bath mats, toilet seat covers once a week
  • clean toilets with disinfectant cleaner of vinegar and water, use utility gloves and toilet brush, flush toilet with seat down to prevent splashing a spread of microbes
66
Q

Specific tasks performed by health care aides: vacuuming

A

-only open living areas are vacuumed

67
Q

Specific tasks performed by health care aides: dusting

A
  • use a clean cloth to wipe surfaces of coffee tables, end tables, dressers, lamps
  • do not dust ornaments, pictures, chandeliers
68
Q

Specific tasks performed by health care aides: doing laundry

A
  • bed linen should be changed if soiled or once every two weeks, wrap into a ball and put into the laundry
  • before washing laundry, determine which items require special care
  • check laundering instructions on labels or ask the client
  • use cold, warm or hot water depending on the fabric (if unsure about which to use, use cold water wash and rinse, wash light and dark colours separately)
  • empty pockets before laundering
  • do not overload the washing machine
  • use laundry products that the client prefers
  • laundry soiled with urine, blood, feces, or other body fluids should be handled and treated separately, wear disposable gloves, discard loose feces or vomit into toilet, rinse soiled laundry first in cool water then washed separately from other laundry, wash in hot water using bleach
  • cotton and polyester fabrics can be dried
  • wool, rayon and silk should not be dried
  • always clean out the lint trap after each load
  • if no dryer, items should be laid flat or hung to dry
  • fold laundry and put away, ironing is not your responsibility
69
Q

Fair Business Practices of Industry Canada

A
  • introduced care symbols for textile articles (laundering symbols)
  • if the care procedures indicated by the symbols are followed, the article should not shrink, stretch or change colour beyond acceptable limits
  • symbols come in 5 shapes and indicate which procedures to use or avoid when washing, bleaching, drying, ironing, and dry cleaning
70
Q

What do the different colour-coded symbols mean by the Fair Business Practices of Industry Canada?

A

-red=Stop, don’t do it!
-yellow=Caution! Use extra care! Follow special instructions.
-green=Go. OK. Do it!
-

71
Q

What are some general rules to follow as a health care aide when doing household chores for the client?

A
  • do not use the kitchen sink to wash your hands after performing personal care, do not dry your hands on dish towel
  • use cleaning supplies as provided by the client
  • use cleaning supplies only for the purpose for which they are intended
  • store cleaning supplies in a safe place
  • use the same rag for the same cleaning task, launder rags regularly
  • don’t let stains, mildew, mood, greasy film buildup get out of hand, catch these things early and be aggressive in getting rid of them
  • blood and body fluids should be cleaned with a 1:10 bleach solution
  • dispose of items that have been soiled with blood or body fluids
  • pick up or move items that are blocking traffic areas
  • don’t throw anything away without permission
  • make a list and communicate to the appropriate person that supplies are running low and need to be replenished
72
Q

What “homey” touches can you add to the client’s home when cleaning their home and sanitizing it?

A
  • place a bouquet of flowers from the client’s garden on the kitchen or living room table
  • place pictures of the client’s loved ones within the client’s view
  • tape artwork done by the client’s grandchildren on the fridge
  • play gentle, pleasant music
  • keep the home smelling pleasant, not antiseptic-like
  • mask unpleasant odours by boiling a pot of water with a few sprinkles of cinnamon or nutmeg
  • before using any type of subtle air freshener check with client regarding any perfume sensitivities
73
Q

Identify important considerations when preparing a healthy menu plan.

A
  • food allergies
  • food likes and dislikes
  • ethnic/cultural/religious requirements or restrictions
  • special dietary needs
  • food already on hand or available at local food stores
  • your skill and experience in preparing foods
  • food costs and client’s budget
  • time and transportation available for shopping
  • include client as much as possible in the decision-making of food choices and meal planning
74
Q

What tips are helpful when preparing a healthy menu plan?

A
  • choose lunch and supper main dish items first
  • serve one dark and one orange vegetable a day, use a variety of textures, shapes, colours, use fresh vegetables, cook properly, the greater the intensity of the colour of the vegetable or fruit the more beta-carotene it contains
  • choose fruits that can be served with little or no additional sugar
  • ensure to include foods with a good dietary of fiber (cereal, oatmeal, whole grain breads)
  • plan desserts to complete and complement the meal, serve a light dessert with a heavy meal, avoid high sugar, high fat foods
  • plan breakfast to include a serving from at least 3 food groups, use a variety of hot and cold cereals
  • select beverages, use a variety of frozen and canned unsweetened juices, don’t forget to serve water
  • plan snacks to complement the day’s menu
  • good menus increase interest and pleasure in eating in clients with poor appetites
  • plan attractive colour and texture combinations
  • serve common foods in different ways
75
Q

Give examples of nutritious snacks recommended by the Canada Food Guide.

A
  • fresh, frozen or canned fruit with low fat yogurt or in a smoothie
  • sweet, red, yellow or green peppers and bread sticks with salad dressing or low fat dip
  • whole wheat tortilla wrap made with salmon or tuna and salad dressing, onions, celery and green peppers
  • english muffin with melted cheese and apple slices
  • dry mixed cereal and milk
  • dark green leafy salad with orange sections and 10 almonds
  • nuts, pumpkin or sunflower seeds
  • plain popcorn
  • popsicles made with 100% fruit juice or yogurt
  • water, milk, fortified soy beverage or 100% fruit juice
76
Q

Discuss the impact of aging on nutritional intake.

A
  • loss of vision, taste, touch, smell and hearing
  • loss of teeth and dentures
  • constipation and gas
  • decreased saliva production
  • weak, unsteady hands
  • reduced activity and increased tiredness
  • various disease conditions
77
Q

Identify ways to assist an older client maintain good nutrition.

A
  • encourage light activity to help improve appetite and digestion
  • include socialization as a part of meal-time
  • prepare foods in a way that makes them easier to chew and swallow
78
Q

Do health care aides go grocery shopping for the client?

A

-no, you must however prepare a shopping list for the client

79
Q

True or false? Health Canada and the Public Health Agency of Canada estimate that every year between 11 and 13 million Canadians suffer from illnesses caused by foodborne bacteria.

A

True

80
Q

True or false? Most of us have a food borne illness only every 5 years.

A

False. At least once a year, but most are so mild we don’t even realize we are sick. Only 2-3% of cases can cause long-term serious illnesses such as chronic arthritis or kidney failure

81
Q

Food-borne illnesses are categorized as?

A
  • food infection (caused by eating foods that are contaminated with infectious microbes)
  • food intoxication/poisoning (caused by eating foods that contain natural toxins or more likely foods containing microbes which produces toxins
82
Q

Common types of food infections/intoxications: Staphylococal intoxication

A

Usual indigestion/onset interval: 2-4 hours
Main signs and symptoms: sudden onset of nausea, salivation, vomiting, retching, diarrhea, abdominal cramps, dehydration, weakness, prostration, no fever, lasts 1-3 days, mimics the flu, rarely fatal
Foods commonly involved: meat products, pasta, cheese, milk

83
Q

Common types of food infections/intoxications: Clostridium prefringens

A

Usual indigestion/onset interval: 10 hours
Main signs and symptoms: acute abdominal pain, gas, diarrhea, neasea, vomiting, fever and chills are rare, lasts one day or less, usually mild symptoms
Foods commonly involved: cooked meat and poultry that have stayed at room temperature for several hours or cooked slowly

84
Q

Common types of food infections/intoxications: Bacillus cereus

A

Usual indigestion/onset interval: 8-16 hours
Main signs and symptoms: nausea, abdominal pain, diarrhea, vomiting may occur
Foods commonly involved: cereal products, rice, meat loaf

85
Q

Common types of food infections/intoxications: Salmonellosis

A

Usual indigestion/onset interval: 18-36 hours
Main signs and symptoms: diarrhea, abdominal pain, chills, fever, vomiting, dehydration, prostration, lasts up to seven days, can be fatal
Foods commonly involved: meat, poultry, eggs, milk, dairy products, seafood

86
Q

Common types of food infections/intoxications: Botulism

A

Usual indigestion/onset interval: 18-36 hours
Main signs and symptoms: headache, dizziness, lassitude, double vision, loss of reflex to light, weakness, difficulty swallowing, 50-60% fatal in 3 to 10 days, survivors often have debilitating chronic symptoms
Foods commonly involved: improperly canned foods with pH over 3.5, smoked vacuum packed fish, fermented foods, canned liver paste

87
Q

Common types of food infections/intoxications: Poisonous chemicals-heavy metals

A

Usual indigestion/onset interval: very short usually 10 minutes to 1 hour
Main signs and symptoms: nausea, vomiting, abdominal pain, diarrhea
Foods commonly involved: acid foods, beverages, lemonade, fruit punch, carbonated beverages

88
Q

Common types of food infections/intoxications: Hepatitis A

A

Usual indigestion/onset interval: 25 days
Main signs and symptoms: fever, malaise, lassitude, anorexia, nausea, abdominal pain, jaundice
Foods commonly involved: shellfish, water

89
Q

Common types of food infections/intoxications: Giardiasis

A

Usual indigestion/onset interval: -
Main signs and symptoms: diarrhea, abdominal pain and distention, gas, nausea, vomiting, anorexia
Foods commonly involved: contaminated water, uncooked foods

90
Q

Common types of food infections/intoxications: Campylobacteriosis

A

Usual indigestion/onset interval: 2-5 days
Main signs and symptoms: diarrhea, abdominal cramps, fever, bloody stools, lasts 7-10 days
Foods commonly involved: poultry, beef, lamb, milk

91
Q

Which are the main features associated with most food-borne illnesses?

A
  • nausea
  • vomiting
  • diarrhea
  • abdominal pain
92
Q

Why are bacteria “the invisible enemy?”

A
  • found on all raw agricultural products
  • harmful bacteria can be transferred from food to people, people to food or from one food to another
  • can grow rapidly at room temperature
  • refrigerating or freezing can slow or stop bacteria growth
  • foodborne illness can occur anywhere from 30 min to 2 weeks following consumption of contaminated food
  • 1/3 of all food borne illnesses occur in home kitchens
93
Q

What are the four simple steps to counteract foodborne bacteria?

A
  • Clean: wash hands and surfaces often
  • Separate: do not cross contaminate
  • Cook: cook to proper temperature
  • Chill: refrigerate promptly
94
Q

Simple steps to counteract foodborne bacteria: Clean, wash your hands

A
  • use soap and warm water to wash your hands for a minimum of 15-20 seconds before preparing or eating food, and after touching raw meat
  • be careful not to cough or sneeze near food, wash hands immediately if you touch your mouth or nose
  • mix food with a clean spoon or fork, not your hands
  • if you have any open cuts or sores on your hands, wear disposable gloves when working with food
95
Q

Simple steps to counteract foodborne bacteria: Clean, keep the kitchen clean

A
  • clean all dishes and utensils , countertops, table and sink with hot, soapy water after each use
  • any item that has touched raw meat will be covered in germs so wash those in hot, soapy water and rinse with a mild bleach solution, never put cooked or ready to eat food on an unwashed dish or surface
  • clean and sanitize cutting boards with mild bleach solution
  • soak wash cloths daily in a mild bleach solution, change the cloth every day or two, change dish towels regularly too
  • keep the refrigerator clean
  • remove garbage regularly
  • keep home free of flies, insects and rodents
96
Q

What should you do when using bleach?

A
  • wear gloves to protect your hands
  • avoid splashing
  • consider wearing eye protection
  • wear protective covering over your clothing to protect them from bleach stains
97
Q

Simple steps to counteract foodborne bacteria: Separate

A
  • always keep foods covered
  • keep certain foods separated from others during storage and preparation
  • keep separate cutting boards for raw meats and vegetables
  • when refrigerating or freezing food items, separate large amounts into smaller containers for quicker cooling
98
Q

Simple steps to counteract foodborne bacteria: Cook

A
  • ground meat, rolled roasts, chicken and turkey should be completely cooked
  • ensure that egg dishes, casseroles are cooked all the way through
  • stuffing is best cooked separately, never stuff a bird the night before cooking, even if it is refrigerated
  • boil sauces or marinades that had raw meat in them for 5-10 minutes before eating
  • keep hot food piping hot
  • serve food as soon as it is cooked
99
Q

Simple steps to counteract foodborne bacteria: Chill

A
  • keep refrigerator at 4 degrees celsius
  • keep freezer at -18 degrees celsius
  • refrigerate cooked food as soon as it has slightly cooled
  • refrigerate raw or cooked meats and dairy products immediately
  • put frozen foods in the freezer right away
  • do not leave milk sitting on the counter or table
  • if product says keep refrigerated, do so
  • thaw frozen food properly in the refrigerator whenever possible
  • thaw food in microwave if it going to be cooked right away
  • any food that is thawed but not used, cook it, then refreeze it
  • use up leftovers quickly
  • perishable, prepared foods and leftover should be kept cold at 4 degrees celsius
  • leftover gravy should be used within 2 days, anything with mayonnaise should be used within 3 days and all other food should be eaten within 4 days
  • any food that needs refrigeration that has been left out on the counter for more than 2 hours should be thrown away
100
Q

Name some other food preparation tips.

A
  • don’t over stuff the refrigerator, cold air needs to circulate above and beneath food to keep it safe
  • do not eat raw eggs, unpasteurized milk or cheese
  • throw out risky foods
  • don’t use food from a can that is bulging or leaking
  • never use an egg with a cracked shell
  • food with mold should be thrown out
  • reduce exposure to pesticides by trimming fat/skin from meats
  • scrub fruits and vegetables that have a firm surface
101
Q

True or false? 100 germs can turn into 1,000,000 germs in just 3 1/2 hours at room temperature.

A

True

102
Q

How can you store foods safely?

A
  • don’t purchase more food than can be stored safely
  • use foods before the expiration date on the package
  • wrap, label, and date all leftovers and food placed in the freezer
  • keep dry ingredients in covered containers
  • rotate canned and dried goods so that the oldest ones are used up first
  • peanut butter, once opened, should be stored for no longer than 2 months in the cupboard
  • it is best not to store food in the freezer for too long
103
Q

What is the role of the health care aide vs the nurse with regards to medication?

A
  • health care aides assist only to make sure that clients take their own medications as indicated in the Care Plan
  • only a nurse has the authority to administer medications without the client’s assistance
104
Q

Assist vs administer

A

Assist: to help
Administer: to give

105
Q

When assisting with medications the Health Care Aide helps clients to _______ - __________.

A

Self-administer

106
Q

Prescription medication vs over-the-counter medication.

A

Prescription medication: medications that require a physician’s prescription and are dispensed by a pharmacist (antibiotics and blood pressure medications)

Over-the-counter medication: medications that can be bought without a physician’s prescription (acetaminophen or Tylenol and cough drops)

107
Q

Match the description to the type of medication: Aerosols

A

Medication particles are inhaled into the lungs suspended in air or gas.

108
Q

Match the description to the type of medication: Tablet

A

Powdered dosage form compressed into hard disks or cylinders.

109
Q

Match the description to the type of medication: Transdermal patch

A

Medication contained within a semi permeable membrane which allows medications to be absorbed through the skin.

110
Q

Match the description to the type of medication: Suspension

A

Fine drug particles dispersed in liquid medium, must be shaken prior to administration.

111
Q

Match the description to the type of medication: Syrup

A

Medication dissolved in a concentrated sugar solution may have flavouring added.

112
Q

Match the description to the type of medication: Suppository

A

Solid dosage form mixed with gelatin and shaped in the form of a pellet for insertion into a body cavity, melts at body temperature.

113
Q

Match the description to the type of medication: capsule

A

Mediation in powder, liquid, or oil form encased by gelatin shell. coloured to aid in identification.

114
Q

What information would be important to have about each medication that your client is taking?

A
  • name of the medication
  • what the medication is for
  • dose of the medication needed
  • when it must be taken
  • how it must be administered
115
Q

Name and explain the 6 rights of medication administration.

A

1) Right client
2) Right medication
3) Right time
4) Right route
5) Right amount
6) Right documentation
* helps decrease the likelihood of medication errors

116
Q

What are the roles of the health care aide when the client is taking their medications in their home?

A

1) remind the client that it is time to take their medication (should be taken at the same time each day, do the 5 safety checks)
2) wash your hands and assist client with washing theirs
3) bring the medication container and other supplies needed in order to take medication
4) loosen and remove the lid of the container or push medication out of bubble pack (opening these may be difficult for those clients with decreased use of their hands)
5) supervise the client as medication is “poured” into the hand, spoon or cup (health care aide can only hand the client the medication container)
6) ensure that medication is taken correctly and exactly as ordered (since elderly have more vision and hearing problems, misinterpretation or misunderstanding of directions may occur, or can be confused in the multitude of directions to take many different medications., client should never take more medication that is set out)
7) steady the client’s hands as medication is poured and then taken
8) if client’s medication is in a patch applied to the skin, remind the client to the new site, remove the old patch immediately before applying the new patch (so client does not get medication from both old patch and new patch)
9) document on the Treatment Sign-off record (record date, time taken, the action taken and your initials)

117
Q

How to do documentation on the Treatment Sign-Off Record: Your task is to assist client with her meds. Client takes her pills.

A

Write date, time, meds taken and sign initials

118
Q

How to do documentation on the Treatment Sign-Off Record: Client takes 3 of her 4 pills, but refuses the green one because it makes her dizzy.

A

Write date, time 3 meds taken, green pill refused, says it makes her dizzy, Resource Coordinator notified, sign initials.

119
Q

How to do documentation on the Treatment Sign-Off Record: You arrive for evening medication assistance and the client advises that her son gave her evening medication, bubble pack/rosette is empty for this time slot.

A

Write date, time, evening meds not given, client says son gave her meds, bubble pack/dosette is empty for the evening slot, Resource Coordinator notified, sign initials.

120
Q

When should you notify your supervisor immediately?

A

If the client:

  • doesn’t know why medication is being taken
  • is not taking medication exactly as ordered
  • is confusing different medications with each other
  • is taking medication which is not on the Care Plan (client may experience nausea, vomiting, diarrhea, itching, difficulty breathing, skin rash or hives after taking medication; continues to have severe pain despite taking pain medication as ordered)
121
Q

How does the health care aide do the application of non-prescribed topical cream/ointment

A
  • client must be able to self-direct
  • skin must be clean and dry before applying
  • gloves must always be worn
  • names of ointments or creams must be specified on the assignment sheet
  • always apply a thin layer and rub in well unless otherwise specified
  • do not apply substances to open sores unless specified to do so
  • do not massage or apply ointments to reddened areas unless label directs you to do so
  • consult with supervisor before applying any lotions other than moisturizer
122
Q

How does the health care aide do the application of prescription topical ointment/cream and eye/ear drops?

A

-may be applied only after you have received client specific training provided by an RN (RN referral team)

123
Q

True or false? You are only to participate in the administration of medications as directed by your supervisor.

A

True

124
Q

What is your role with a client who is receiving home oxygen?

A
  • it is considered a medication
  • each client is prescribed a litre/flow/per minute and ordered by the physician
  • know your client’s liter flow
  • may be asked to assist with the management of oxygen equipment
  • making adjustments to liter flow is NOT your responsibility
  • ask the client to show you the information package provided by the oxygen supply company left by the supplier and familiarize yourself with it
  • tell your client that they can’t smoke or use candles in the home due to oxygen is flammable, and must be kept away from heat sources and open flames
125
Q

If a client qualifies for the Manitoba Home Care Home Oxygen Program, what equipment is provided?

A
  • an oxygen concentrator
  • 1 to 3 large backup oxygen cylinders (with regulators)
  • smaller portable cylinders for mobilizing outside the home
126
Q

What is an oxygen concentrator?

A
  • electrical device that when connected to a power supply, draws in room air and separates oxygen from the air stores and delivers it to the client via nasal cannula and tubing connected to a flow meter on the device
  • maximum amount of oxygen that can be administered is 5L/min
127
Q

List the medication assistance competency checklist.

A
  • greet, identify client (name, address)
  • sanitize hands
  • give them the bubble pack
  • 5 safety checks
  • push medications out of bubble pack into a small cup or dish
  • checks to see if all pills are pushed out
  • take the medications to the client
  • gives the client water
  • ensure the client has swallowed medications
  • identifies what needs to be reported to RC/AHU and documents
128
Q

Define AIDS.

A
  • Acquired Immunodeficiency Syndrome
  • illness that affects the body’s immune system causing the person to be susceptible to many life-threatening illnesses
  • no vaccine or cure
  • once an individual develops it, it is fatal
  • caused by a virus, the human immunodeficiency virus (HIV)
  • AIDS is the last stage of an HIV infection
129
Q

Identify how the AIDS virus is transmitted.

A
  • virus can be in the body for many years before it causes any symptoms
  • diagnosis of AIDS is only made once the immune system is damaged and the individual exhibits specific symptoms and diagnostic criteria
  • a person can be infected and untreated for HIV virus for up to 10 years but not develop AIDS
  • AIDS virus cannot live outside the body so cannot be spread by shaking hands or hugging, using a public washroom or water fountain or any other casual contact
  • it is transmitted by unprotected intercourse with an infected person
  • needle-sharing among intravenous (IV) drug users
  • HIV-infected mothers to their babies at birth or during breastfeeding
  • infected body fluids coming indirect contact with broken skin
130
Q

Discuss the role of the health care aide when caring for a client with AIDS.

A
  • ranges from homemaker assistance to intensive physical intervention depending on the health status of the client and the amount of family/ auxiliary support available to the client
  • specific activities will be guided by the client’s individualized care plan
131
Q

True or false? Caring for clients with AIDS can be a challenge because it causes many related illnesses, is infectious and carries a social stigma.

A

True

132
Q

When providing care to clients in the home, when should hands be washed?

A
  • before and after caring for the client
  • whenever dealing with food
  • whenever you come into contact with fluids
  • when soiled
  • if home has no way of washing hands, your employer must supply antiseptic cleaners and paper towels or antiseptic wipes
133
Q

When caring for a client with AIDS, when should gloves be worn?

A

-when doing a task that involves any body fluid

134
Q

When do masks need to be worn.

A

Since it is not passed through by coughing you do not need to wear a mask.

135
Q

When should you wear a gown?

A

Like dealing with any other client, only wear if in contact with body fluids and you don’t want to dirty your clothes.

136
Q

What should you do when dealing with a straight razor after the client with AIDS shaves?

A

-place in a puncture-resistant container, put in a plastic bag and discard with the rest of the household garbage
NOTE: because of the risk of contamination and personal injury, it is safer for clients with AIDS to use an electric shaver

137
Q

A bleach solution can be used (1 tsp of bleach and 3 cups of water or 1:10 ratio) as an all-purpose cleaner. Which circumstances should you use such a solution.

A
  • when cleaning body fluids from clothes and surfaces

- cleaning the home

138
Q

What if you are responsible for doing the laundry for your client with AIDS? Would you need to take any special precautions?

A

No, unless you have an open sore and the clothes has body fluids that could come in direct contact with your wound.

139
Q

What recommendations are made for washing the dishes of a client with AIDS?

A

-nothing special needs to be done unless there is bleeding from the mouth then dishes should be washed separately in a bleach solution

140
Q

How should you dispose of the garbage of a client with AIDS?

A
  • contaminated waste should be placed in a plastic bag and discarded with the rest of the household garbage
  • items covered with blood or other body fluids should be placed in a plastic bag and immediately sealed and disposed of
141
Q

How to prevent infection in a client with AiDS?

A
  • since the client is a very high risk of getting infections, good hygiene and hand washing are the best preventative measures
  • family members and visitors with infections should be encouraged to stay away or keep their distance until they are feeling better
  • if the health care aide has an infection then they shouldn’t be working
142
Q

What should you do if you have an open cut or sore when caring for a client with AIDS?

A
  • you should not be providing direct physical care unless the cut can be safely and completely covered
  • this is because direct contact of body fluid with the open cut could cause transmission of the virus
143
Q

Common physical problems with clients with AIDS: Skin lesions

A
  • gloves should be worn when providing skin care
  • skin and hair tend to be dry
  • help client avoid scratching
  • keep client’s nails short and trimmed
  • use non-abrasive, non-drying, unscented soaps and lotions
  • for foot lesions, put white cotton socks and shoes which do not cause sweating
  • clean, unwrinkled bed linens
  • change client’s position in bed every few hours
144
Q

Common physical problems with clients with AIDS: Fatigue and weakness

A
  • need for rest and sleep will vary day to day
  • complete important tasks first and at the time of day when client has the most energy
  • balance periods of activity and rest
145
Q

Common physical problems with clients with AIDS: Loss of appetite and weight loss

A
  • can usually benefit from a high-calorie, high-protein diet (meats)
  • client’s appetite frequently decreases as they day goes on and will be influenced by many factors
  • decreased appetite later in the day so make a bigger lunch
  • nausea
  • fatigue so take breaks between activities
  • oral lesions
146
Q

What are other common problems for a client with AIDS?

A
  • dehydration
  • fever/night sweats
  • diarrhea
  • difficulty breathing / coughing
  • pain
  • safety
147
Q

What may the client with AIDS have lost in life as a result of the disease?

A
  • good health
  • independence
  • the right to a long happy life
148
Q

What psychosocial care does the client with AIDS need?

A
  • be prepared to witness the process of grieving and feelings of anger, guilt, depression expressed by the clients, family members and family
  • stigma attached to having AIDS
  • share the same problems experienced by people who have other chronic illnesses, but these concerns are compounded by society’s negative attitudes
  • conflicts between family members and the client may occur and are made worse by the nature of the disease
  • feelings of guilt or fear of gossip or social prejudice may cause family members to isolate themselves from relatives and friends who might otherwise be a source of comfort and support
149
Q

What attitudes and beliefs are compounded by society’s negative attitudes toward AIDS. What is the impact of these beliefs if held by the health care provider who is caring for an individual with Aids?

A
  • people with AIDS use drugs
  • people who get AIDS are gay
  • people with AIDS brought this disease on themselves

-care may be biased and not the upmost best care provided, not as much effort put into it, will treat the client differently

150
Q

What treatments are needed for clients with AIDS?

A
  • drug therapy
  • management of symptoms
  • prevention (or treatment) of opportunistic diseases
  • prevention of complications
151
Q

What is the role of the health care aide during terminal care for a client with AIDS?

A
  • dementia is seen in the final stages of the disease, caused by HIV infection in the brain
  • treatable causes may be from dehydration, opportunistic diseases and/or drug side effects
  • dementia can progress from symptoms such as decreased ability to concentrate, forgetfulness, social withdrawal, personality changes, confusion, hallucinations, and slowed motor responses to more severe symptoms such as paraplegia, incontinence, and coma
  • note any changes to your supervisor
152
Q

What is the primary role of the Health care aide when working with clients with AIDS?

A
  • assist with personal care
  • encourage self-care to the extent the client is able
  • facilitate home maintenance as directed by the care plan
  • focus on client comfort and safety
153
Q

What is the difference between common health emergencies and home emergencies?

A

Home emergencies you are alone.

154
Q

Which general guidelines will help to reduce the risk of home emergencies?

A
  • examine the home for safety hazards
  • keep the lighting bright
  • use non slip rugs only
  • keep walkways and staircases clear
  • keep unsafe products and items in a safe place
  • maintain home appliances and equipment in good working order
  • keep medications in original bottles, with clear labeling and out of reach of children
  • store cleaning products in original containers and out of reach of children
  • have client consider numerous telephone locations or a cordless phone to avoid rushing to answer the phone
  • have the client consider the installation of hand rails and grab bars in the bathroom
155
Q

What guidelines can be applied to any emergency?

A
  • stay calm
  • check for life-threatening signs such as level of consciousness, breathing, a pulse and bleeding
  • keep the person lying down or in the position in which they were found , moving the person could make it worse
  • give the following information to the operator when you call for help or to activate the EMS system: your location, telephone number you are calling from, what happened, how many people need help, and condition of the person, obvious injuries and life-threatening situations
  • emergency phone numbers that you should have readily available and numbers the client should have in a visible location close to the phone include: police, fire, ambulance, poison control (911 in Manitoba for all of these), your supervisor and client’s family member/contact person

HCA (13 decks)

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