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Adn 6 modules fall 2010 (1)

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Adn 6 modules fall 2010 (1)

  1. 1. NURADN 6 Modular Objectives:Module 1: Patient Safety1. Discuss and assess the clinical environment for physical hazards that may threaten client safety.2. Discuss the importance of a nursing assessment in providing for patient safety.3. Describe nursing interventions taken in the event of a fire and electrical shock.4. Describe assessment activities designed to identify clients who are at risk for hospital related accidents and provide the safeguards needed to reduce the risk of falls.5. Identify factors and procedures for use of restraints and demonstrate the application of them as a safety precaution. Include the proper application of chest, wrist, and lap restraints.6. Describe nursing intervention for a patient who experiences generalized seizures.7. Explain the procedure that a nurse should follow should a fire occur in the facility. (Include an explanation of RACE and PASS.)Module 2: Standard Precautions and Infection Control 1. Discuss how to apply critical thinking in the prevention of the transmission of infection.NURADN6 – Fall 2010 1
  2. 2. 2. Discuss the difference between medical and surgical asepsis 3. Identify nursing care measures intended to break the chain of infection. 4. Determine the appropriate use of protective asepsis for Standard Precautions based on: a. Types of category specific isolation b. Personal protective equipment needed (gloves, gown, mask, protective eye wear) c. Necessary room selection and preparation d. Waste disposal/ removal of items from isolation room 5. Perform proper procedures for hand hygiene. 6. Perform correct isolation techniques. 7. Discuss settings where surgical asepsis is used. 8. Identify principles of surgical asepsis. 9. Perform proper procedure for applying sterile gloves.Module 3: Personal Hygiene and Bed Making 1. Discuss guidelines used to provide personal hygiene to patients. 2. Identify principles of aseptic technique applied while administering a bed bath. 3. Administer a complete bed bath.NURADN6 – Fall 2010 2
  3. 3. 4. Discuss precautions used to minimize transmission of infection during perineal care. 5. Identify guidelines to follow when administering oral hygiene. 6. Explain the differences in providing oral hygiene to dependent versus unconscious patients. 7. Administer oral hygiene to a patient. 8. Discuss precautions used to prevent breakage of dentures. 9. Change the linen on an occupied bed.NURADN6 – Fall 2010 3
  4. 4. Module 4: Safe Patient Handling, Transfer and Positioning 1. Describe body mechanics and its importance in caring for patients. 2. Describe principles of safe patient transfer and positioning. 3. Describe normal body alignment for standing, sitting and lying down. 4. Describe procedures for safely lifting patients 5. Describe positioning techniques for the supported Fowler’s, supine, prone, 30 degree lateral side lying, and Sims’ positions. 6. Describe the procedures for helping a patient to move up in bed, helping a patient to a sitting position, logrolling a patient, and transferring a patient from bed to a chair. 7. Explain the principles and safety measured used when the nurse assists the client to "dangle" his/her feet. 8. Discuss the purpose and application of sequential compression stockings and TED hose.Module 5: Exercise and Ambulation 1. Describe the effects of immobility on the body systems.NURADN6 – Fall 2010 4
  5. 5. 2. Discuss indications for assisting with ambulation or using devices to assist with ambulation. 3. Discuss nursing measures to take if a patient falls or beings to fall. 4. Discuss indication for performing range of motion and isometric exercises. 5. Identify complications that may develop in a patient wearing either elastic stockings or a sequential compression device. . 6. Describe the four stages of pressure ulcer formation. 7. Identify significant assessment data to be noted before assisting with ambulation and range of motion and isometric exercises. 8. Demonstrate the following skills on selected patients: assisting with ambulation, assisting with ambulation with the use of an ambulation aid, assisting with range of motion and isometric exercises, applying elastic stockings.NURADN6 – Fall 2010 5
  6. 6. Module 6: Vital Signs and Pain Assessment 1. Identify when it is appropriate to assess each vital sign. 2. Accurately assess a patient’s oral, rectal, axillary, tympanic membrane, and temporal artery temperature. 3. Correctly record vital signs. 4. Accurately record the vital signs on the clients hospital record in the workbook. 5. Describe factors that cause variations in body temperature, pulse, blood pressure, oxygen saturation, and respirations. 6. Discuss factors in selecting temperature measurement sites. 7. Accurately assess a patient’s radial and apical pulses. 8. Accurately assess a patient’s respirations. 9. Accurately measure a patient’s blood pressure using techniques of auscultation and palpitation. 10. Describe factors in selecting an extremity to measure blood pressure. 11. Accurately assess a patient’s oxygenation status using pulse oximetry. 12. Identify ranges of acceptable vital sign values for infant, child and adult. 13. Explain the rationale for pain being considered the fifth vital sign. 14. Plan strategies that incorporate assessment of pain into vital sign assessment.NURADN6 – Fall 2010 6
  7. 7. Module 7: Nutrition 1. Assess a patient’s ability to swallow. 2. Identify risk factors for aspiration related to dysphagia. 3. Evaluate a patient’s tolerance of oral nutrition 4. Select the appropriate diet for a given client from the therapeutic diets commonly used in the hospital setting. 5. Demonstrate how to feed a patient who is blind, or who has a self care deficit related to feeding. 6. Correctly perform blood glucose monitoring. 7. Accurately assess the patient’s fluid intake and output. 8. Accurate document the patient’s intake and output. Module 7 : THERAPEUTIC DIETSNURADN6 – Fall 2010 7
  8. 8. Clear Liquid Diet: Postoperatively and for the conditions that require minimal residue in the gastrointestinal system. Consists of dissolved sugar and flavored liquids (provides calories only); like ginger ale, tea, fat free broth, coffee, and gelatin.Full Liquid Diet: Postoperatively, acute infections, dysphagia, gastric inflammation. Consists of liquid or strained semi-liquid like Jell-O, custard, ice cream, milk, etc.Soft Diet: Soft foods are easily digested and chewed; contains almost no fiber. May include items on a general diet in strained or chopped form such as mashed potatoes, strained meats, strained carrots, custard, etc.Bland Diet: Treatment of colitis, gallbladder diseases, gastritis. Consists of non- irritating foods and excludes fried foods, onions, radishes, cabbage, coffee, tea, very hot and very cold foods, and highly seasoned foods.Regular or General Diet: Includes all items from the basic four food groups.Diabetic Diet: Diabetes Mellitus and prescribed for each client based on the severity of the disease, type and amount of insulin administered, exercise and activity level, weight and age of each person. Includes all items from the basic four food groups measured in grams of protein, fat, carbohydrates and calories allowed per day.Low Sodium Diet: Illnesses in which the client may retain Na; (hypertension, cardiac disease, renal disease, complications of pregnancy). Excludes table salt, (the greatest source of Na in the diet). Eliminates processed meats (bacon, sausage, etc.), meat products, some frozen foods and some natural foods high in Na (tomatoes).Low Residue Diet: Rectal surgery, diarrhea. Excludes alcoholic beverages, fried foods, highly flavored foods, tough meats, pork, raw vegetables, whole grain cereals and prepared cereals, pastries, nuts, dried fruits, etc. This diet is deficient in vitamins.Low Protein Diet: Renal disease, some liver diseases. Includes one serving of meat or fish, one cup of milk, increased fruits and vegetables. This diet is not adequate in protein.High Protein Diet: Anemia, liver disease, and blood diseases. Includes foods from the basic four food groups and adds meat and eggs.High Calorie Diet: Under-nourished persons; increases the number of calories rather than particular nutrients. Includes three meals per day plus high calorie snack to measure 4,000 calories per day.NURADN6 – Fall 2010 8
  9. 9. Module 8: Elimination: Urinary and Bowel 1. Identify factors that alter normal voiding. 2. Discuss factors that increase risk for urinary infection. 3. Discuss relationship between fluid balance and urinary elimination. 4. Demonstrate the placement and removal of a urinal. 5. Demonstrate the placement of a condom catheter. 6. Discuss factors that promote and impede normal bowel elimination. 7. Describe precautions to follow in administering an enema. 8. Assist the patient in using a bedpan.NURADN6 – Fall 2010 9
  10. 10. Vital Sign Log Name: Chaffey College - NURADN 6 Sex: Blood Pain Age F/M Pressure Pulse Respiration 0-10 Notes (prn) 1 2 3 4 5 6 7 8 9101112131415161718192021222324252627282930NURADN6 – Fall 2010 10

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