Patients Education
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  • 1. Patient Education
    • Patient has the right to receive instruction about how to manage their own health needs
    • Medical Assistant or Health Educator is the person of choice
    • Nutrition knowledge and chronic diseases anatomo-physiology is recommended
  • 2. Patient education
    • Most of patients will be adults
    • Adults prefers a group learning atmosphere
    • Motivation incentives
    • Education will be affected by reading level, use of vocabulary, ethnic, etc
  • 3. Teaching Methods and strategy
    • Lecture
    • Role Play
    • Case Problems
    • Demonstration
    • Contracting
    • Use of significant other
    • Past experiences
    • Group teaching
    • Programmed instruction
    • Simulation(games)
    • Test of knowledge
    • Printed handouts
    • Diagrams
    • Models
    • Film
  • 4. Road blocks to effective patients learning are
    • Ordering, commanding and directing patient to learn
    • Warning or threatening
    • Moralizing or preaching
    • Judging
    • Criticizing
    • Name-call, stereotyping, labeling
    • Sarcasm
  • 5. Teaching the older adult
    • Older patients abilities, motivations and social circumstances differ from younger patients
    • Slowed processing time
    • Decreased short-term memory
    • Decreased dexterity
    • Increased anxiety over new situations
  • 6. Patient Education
    • Handling noncompliance (problem of all ages, but children has less)
    • Patients with good relation with their providers are more compliant
    • Medical Assistant can reinforce learning and reduce noncompliance
    • Medical assistant can follow up patients education progress
  • 7. Nutrition
    • Nutrition includes all the process involved in using food for growth,repair,and maintenance of the body.
    • Includes ingestion, digestion, absorption and metabolism
  • 8. Nutrition and Diet
    • The study of nutrition is performed by nutritionist and dietitians
    • Typical American diet contains too much fat, too many calories, too much cholesterol, too much salt,not enough fiber and insufficient complex carbohydrates
  • 9. Digestion
    • Conversion of food into chemical substances that can be absorbed into the blood
    • Physically breakdown, diluting and dissolving food.
    • Proteins are broken into ammoniacids,carbohydrates into monosaccharides and fats are absorbed as fatty acids and glycerol
  • 10. Classification of Nutrients
    • Nutrients are the organic and inorganic chemical substances found in food that supply the body with necessary elements for metabolism.
    • Certain nutrients (carbohydrates,fats and proteins) provide energy
    • Other nutrients like water. Electrolytes minerals and vitamins are essential to metabolic process
  • 11. Carbohydrates
    • Main source of energy from food
    • Simple sugar(monosaccharide of glucose,galactose and fructose
    • starches (complex sugars) and fiber (cellulose) found in plants
    • Carbohydrates provide 4 calories of energy for every gram of carbohydrate
  • 12. Proteins
    • Also called the “building blocks of the body since they for the base for every living cell.
    • A protein is linked together like a chain with 20 amino acids,11 can be produced by the body and 9 must be obtained from the diet
    • Proteins are necessary for growth and repair of tissues,provide the framework for bones,muscles and blood and energy production
  • 13. Fats
    • Also called lipids, can be classified in saturated and unsaturated. Fat do not dissolve in water
    • Fat is necessary to carry Vitamins A, D,E, K
    • Saturated fat is produced by animal sources, meat,eggs, lard and dairy products
    • Unsaturated fat are found in vegetable oils and fish oils
  • 14. Water
    • Considered a vital nutrient necessary for survival
    • Water compose 50-60% of the human body
    • Recommended daily amount to be ingested 6-8 glasses
    • Water sources are most fruits and vegetables
    • Main functions are: Carry oxygen and nutrients to cells, regulate body temperature,prevent dehydration,remove waste products from cells
  • 15. Types of diets
    • Clear liquid diet (clear soup, plain gelatin, black coffee)
    • Full liquid diet (all liquids are allowed,soup,milk, strained fruit)
    • Mechanical soft diet (recommended for patients who have dental problems)
    • Bland diet (no seasonings or fibers that irritates)
    • BRAT diet (children)
  • 16. Types of diets
    • High protein diet (recommended for patients recovering from bone injuries)
    • Diabetic diet (must consider type of insulin,severity of diabetes, level of exercise, calories necessary to maintains patient’s weight
    • High residue/fiber diet (heart problems, prevent colon CA )
    • Lower residue diet (Low fiber diet)colitis,diarrhea, indigestion, colostomy
    • Low-Fat/Low Cholesterol Diet
  • 17.  
  • 18. Emergencies and First Aid
    • Medical Assistant plays a very important part in a team composed by a MD,RN,PA,NP,etc
    • The primary assessment (pt’s name, age,sex, chief complaint,medical history,meds, allergies, brief medical examination,vital signs
  • 19. First Aid kit and Crash cart
    • First aid kit contains assortments of airways,bite block, manual resuscitator,splinting materials,bandages and dressings, tape.
    • Must be simple and compact
    • Both, first aid and crash cart contents should be determined by the physician and office staff
  • 20. Emergencies
    • Airway obstruction
    • Abdominal pain
    • Allergic reactions
    • Amputation
    • Asphyxia
    • Childbirth
    • Bites and stings
    • Severe bleeding
    • Burns
    • Electrical shock
    • Cardiac arrest
  • 21. Emergencies and First Aid
    • Cerebrovascular Accident (stroke)
    • Chest pain
    • Convulsions
    • Diabetic crisis
    • Epistaxis
    • Fractures
    • Heat and cold exposure
    • Fainting (syncope)
    • check table 4-6