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Mod 6 > Mels Mod 6 > Flashcards

Mels Mod 6 Flashcards

0
Q

What are the cleaning guidelines?

A
  • clear clutter
  • work high to low
  • far to near
  • dry to wet
  • clean to dirty
  • change cloths and water frequently
  • damp cloths for dusting
  • rinse and dry washed surfaces
  • avoid soiling a clean area
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1
Q

What are the safety rules around cleaning?

A
  • read labels
  • never mix cleaning products
  • use the utility gloves
  • all containers must be labeled
  • store in original containers
  • keep cleaning products away from food
  • careful of splashes
  • keep out of reach of children
  • ask ct’s which products they want on each surface
  • rinse
  • do not scrub vigorously
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2
Q

What is vitamin A good for?

A

Eyesight, growth, appetite and taste

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3
Q

What foods is vitamin A (retinol) properties found in?

A

Liver,p and carrots

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4
Q

What is vitamins B1 (thiamine) properties good for?

A 
Nervous system, 
Digestion, 
Muscles
Heart
Alcohol damaged nerve tissues
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5
Q

Where is vitamin B1(thiamine) properties found?

A

Red meats and nuts

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6
Q

What is Vitamin C (ascorbic acid) properties good for?

A

Immune defence system, protection from viruses and bacteria, healing wounds, reducing cholesterol, cell lifespan

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7
Q

What foods is vitamin C found in?

A

Citrus fruits, kiwi fruit, and tomatoes

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8
Q

What is vitamin D properties good for?

A

Strong bones and teeth

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9
Q

Where is Vitamin D found?

A

Sunlight and salmon

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10
Q

What is folic acid properties good for?

A

Production of red blood cells. It is essential in the first 3 months of pregnancy to prevent birth defects such as spinal bifilar, cleft palate or cleft lip

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11
Q

What foods are folic acid found in?

A

Eggs and pumpkin

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12
Q

What is calcium good for?

A

Strong bones and teeth
Nerve function
Muscle contraction
Blood clotting

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13
Q

What foods is calcium found in?

A

Milk/ (dairy)

Green leafy vegetables

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14
Q

What is iron good for?

A

Red blood cells and muscle function, white blood cells and the immune system.

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15
Q

What foods is iron found in?

A

Lean red meat, nuts

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16
Q

Name the different diets?

A 
Na controlled     Clear fluid
Diabetic              Full fluid
Renal                   High fibre 
Lactose free            Bland die
Vegetarian/ vegan
High protein
High calorie/low calorie
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17
Q

Increased protein diets are what and what foods?

A

High protein diets are used for growth in children, fetus and muscles. Pregnant women need it, anyone who had surgery to help prepare muscle and tissue
Lots of protein can cause kidney and osteoporosis so you need to ensure your not overtaking protein
Foods in led: peanut butter, soy, beans, nuts, cheese, dairy, chick peas

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18
Q

High calorie diets?

A

High calorie diets are good for anyone who is recovering from a weight loss eating disorder such anerixia, belimic or thyroid problems.
Foods that you can eats for a high calorie diet would be pasta dishes, full fat yogurts, red meats, high calorie cereals

19
Q

High fibber diets

A

For people who need bowel regulations, going for post surgery, a women who just had a baby.
Food include: prunes, apples, almonds, black beans, chickpeas

20
Q

What is a bland diet?

A

A bland diet is for someone who has a irritable digestive system. Ulcers, heart burn
A bland diet is a diet that has no salt, spices or seasoning in it.

21
Q

What is a renal diet?

A

A renal diet is for someone is for someone who has a chronic kidney disease.
It consists of increase calcium, low sodium, low potassium and low fuss

22
Q

What are things that affect eating?

A 
Finances
Allergies
Religions/ cultures
Age
Life skills
Disabilities/abilities
Pretences
Convince
Illness
Healt
23
Q

What do you if you are asked to take care of finances for a client?

A
  • Ensure your supervisor knows about your client wanting you to take care of their finances
  • Keep good documentation around finically tasks
  • write down the amount of money given and have client sign
  • put the receipt attached to that with your signature on it and the clients
  • report how much money was returned
  • never take a clients PIN number
24
Q

What are something’s to be aware of when feeding a client

A
  • Never feed more then 2 at a time.
  • always feed with a spoon
  • give client small bites
  • put on a shirt saver
  • client sets the pace
  • make sure client has right meal for their diet and texture
  • ensue client is positioned properly
25
Q

Why may we use a IV?

A 
Anyone who is dehydrated
As a fluid replacement 
Nutrient replacement
Meds for increase, intake
For blood tranfusion
26
Q

What are some light house keeping duties?

A 
Dusting
Vacuuming
Washing dishes
Laundry
Bed making
27
Q

What is bleach used for?

A

Disinfecting
Clean up blood
Cleaning bathrooms

28
Q

What is vinager for?

A

Surface and glass cleaner

29
Q

What is baking soda used for?

A

Drains, spills, stains, ordeur control

30
Q

What happens if someone has too much fluid and not enough fluids

A

Too much fluid can cause edema

Not enough fluid can cause dehydration

31
Q

1ml

A

1cc

32
Q

30cc

A

1oz

33
Q

1cup

A

Full value= 250cc or 8 oz

34
Q

Full value meal

A

1 cup, 250 cc, 8 oz

any kind of thin fluids (Milk, coffee, tea, jello, ice, broth soup and tomato soups)

35
Q

Half value meal=

A

125cc
Juice, anything thicker then milk ( cream of wheat, fruits,maple sauce, ice cream, yogurt, cream soups except for tomato soups, pudding)

36
Q

Dysphasia

A

Difficulty swallowing

37
Q

People who have dysphasia

A

Ms, cvs, Parkinson’s, advance alzimers, spinal injury (neurological)
Cancer

38
Q

What are the 4 phases of swallowing?

A
  • preparatory: food to mouth, chewing, saliva
  • oral: tongue moves and pushes the food around and back to the throat
  • pharyngeal: swallowing of the food. Then sent to the esphogeal
  • esphogeal: peristalsis stage begins and starts going toward the digestive system
39
Q

What are the bed positions:

A

Flat: usual sleeping position, spinal injury, giving care
Fowlers: low, semi, high
Trendelenburg: HOB lowered foot elevated, used for postural drainage, body is in supine position with feet higher then head by 15-30 degrees
Reverse trendelenburg: HOB higher to promote gastric grain age.

40
Q

Bed making protocols:

A

Follow medical asepsis
Closed bed: unoccupied for a while, linen pulled and bread spread over pillow
Open bed: empty briefly, top linen pulled back so client can get in
Occupied bed: client in bed, keep linens free to prevent pressure sores

41
Q

Symbol with bucket/ water is

A

Washing instructions

42
Q

Triangle symbol is?

A

Bleaching instructions

43
Q

Square symbol is

A

Drying instructions

44
Q

Iron symbol is?

A

Ironing instructions

45
Q

Circle symbol is

A

Dry cleaning instructions

Mod 6 (1 decks)

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