Caregiving
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Caregiving refers to providing assistance to those who are ill, disabled, or need help with daily activities. A caregiver is responsible for caring for someone with poor mental or physical health by taking care of their needs, managing medications, assisting with daily tasks like bathing and dressing, and handling household duties like meals and bills when the person cannot do so alone. Caregiving involves using equipment, tools, and materials properly to provide help to those with special needs or disabilities.
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This slides describe home visiting of clients and patients.
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Tools and equipment used in caregiving
This document discusses tools and equipment used in caregiving. It describes sphygmomanometers, which are used to measure blood pressure, including digital, mercury, and aneroid types. It also mentions stethoscopes, which are used to listen to the chest, heart, and pulse points, and thermometers for measuring body temperature, such as oral and rectal thermometers. It provides instructions on how to use a sphygmomanometer, stethoscope, and take temperatures orally, by armpit, and rectally.
Classification of soup
This document classifies soups into three main categories: 1) clear soups which are based on a broth or stock and include vegetable soup, consommé, and julienne soup, 2) thick soups which are opaque and thickened through various methods like roux or pureeing ingredients including cream soups, purees, and bisques, and 3) specialty and national soups which is a catch-all category for soups that are unique to certain countries or do not fit into the other groups.
Guidelines in preparing soups
The document provides guidelines for preparing soups. It states that most soups are cooked at a gentle simmer and stirred occasionally. Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water, vegetables, meat, and seasoning. There are two kinds of thick soups: cream soups and puree soups. The document also provides suggestions for garnishing soups, such as using toasted hazelnuts with butternut squash soup, croutons for texture and absorbing broth, and fresh herbs and oil for flavor and presentation.
Basic principles of preparing soups
To prepare soup, use vegetables like carrots, celery and onions to make a stock as the foundation for flavor. Choose seasonal primary ingredients like vegetables. Add meats, poultry or fish toward the beginning or end of cooking depending on the item. Adjust consistency by adding more liquid if the soup thickens during cooking. True or false questions test understanding of cooking times and order of adding ingredients.
Basic hand massage
The document provides instructions for massaging a client's hand. It instructs to first apply lotion smoothly, then rub each finger joint from the back side using the thumb and index finger. Next it describes squeezing and vibrating motions towards the heart, then light strokes moving away. It concludes by instructing to turn the hand over and massage the palm, squeeze specific areas, move the fingers, and finish with circular stroking down the entire hand.
Ingredients in preparing stocks
This document provides information about the key ingredients used in making stock: bones (typically veal, beef, and chicken), leftover cooked meat, mirepoix (a combination of onions, carrots, celery, and sometimes other vegetables), herbs and spices (which depend on availability and tradition but are used lightly), and bouillon cubes or ready-made stocks (which are commonly used today).
Classification of stocks
White stock is made from blanched veal or beef bones and vegetables simmered in water. Chicken stock uses chicken bones and mirepoix. Brown stock is similar but uses chicken or beef bones that are first browned before simmering with vegetables. Fish stock is prepared with fish bones and mirepoix. Vegetable stock is the lightest but quickest to make using only vegetables.
Preparing stock, soups and sauces
The document discusses the origin of the word "soup" and provides instructions for preparing stock. It notes that soup comes from the Sanskrit words for good nutrition. It then defines stock as a flavorful liquid made by simmering bones and vegetables to extract flavor, aroma, color, body, and nutrients. Finally, it lists nine principles for preparing stock, such as starting in cold water, bringing to a simmer, skimming, and storing properly.
Proper way to hold manicure implements
The document provides instructions for holding various manicure implements properly. A steel nail file, emery board, orangewood stick, and pusher are all held firmly in the right hand with the thumb underneath for support and the other fingers on the top surface. Nail nippers are picked up by the handles with the cutting edges facing outward, and the thumb and fingers are placed on opposite handles. A nail brush is used to clean nails and fingertips with warm, soapy water, and a nail buffer has multiple sides for filing, buffing, and polishing nails.
How to apply nail polish
To apply nail polish, choose a color and gather materials like cotton balls and nail polish remover. Remove old polish and apply a base coat. Then apply the color polish in thin stripes from the center of each nail out to the sides, adding a second coat if desired. Finish with a top coat of clear polish to protect the color and make it last longer.
Types of bread
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
Being consistent with values and actions
The document discusses the importance of identifying personal values and acting consistently with those values. It states that when people encounter difficult situations, taking time to evaluate what is truly important allows them to see the "bigger picture" and choose the right path. Additionally, it notes that actions speak louder than words, so one must not just preach values but teach through example. Lastly, it suggests that values help provide guidance and necessities for living life well.
Kindness and generosity
Kindness and generosity are personal qualities that drive people to help those in need. Feeling gratitude involves recognizing the good things received from others and distinguishing the goodness that comes from other people. Expressing gratitude can strengthen relationships and bonds with people, help solve others' problems, and motivate oneself.
Love for country
This document outlines 15 ways that Filipinos can show love for their country, such as honoring the national flag, respecting laws and authorities, preserving culture and language, respecting others, commemorating heroes, promoting local products, being aware of issues, studying well, dreaming big, believing in others' potential, being proud of achievements, preserving values, loving their identity, and praying for the Philippines.
Qualities of shellfish and fish
This document provides 9 criteria for determining the freshness of seafood:
1. The eyes should be clear and raised, the flesh moist and firm, and there should be no unpleasant smells or signs of damage.
2. The gills should be bright pink and scales firmly attached and shiny.
3. Seafood must be kept at the correct temperature and show no signs of freezer burn if previously frozen.
Preparation of fish and shellfish products
This document discusses different market forms of fish and shellfish products. It describes whole fish, drawn fish, dressed fish, fish steaks, fish fillets, butterfly fillets, cured fish including cold-smoked, hot-smoked, dried fish, and salted fish. The summary provides an overview of the various ways fish can be processed and packaged for market.
Methods of drying
The document describes different traditional methods for drying fish, including slicing fish and spreading it on trays to dry in the sun, or drying fish in an oven or constructed drier with hot air. It also lists various tools and their uses in the drying process, such as measuring wind velocity, holding fish or trays, protecting dried fish from rain, and measuring humidity and brine salinity.
Methods of salting
This document describes four methods of salting fish and the tools used in the salting process. The four methods are direct salting, brine salting, kench curing, and salting small fish like anchovies. The tools used include fish scalers, knives, measuring spoons, oil drums, salinometers, wooden basins, wooden vats, and wooden baskets for transporting fish and materials.
Methods used in fish curing
The document discusses various methods used to cure fish in the Philippines, including salting, where salt is added to draw water from the fish flesh; drying using heat from the sun or machines; smoking over wood smoke until golden brown; storing at low temperatures; pickling in vinegar and spices; and packaging to lengthen the life of the cured fish.
Use of hand tools and equipment
This document lists and describes various hand tools and equipment used in nail care services. It outlines tools such as nail cutters for trimming fingernails and toenails, nail nippers for precise cuticle trimming, orange sticks for pushing back cuticles or cleaning under nails, nail files and emery boards for smoothing and shaping nails, nail brushes for cleaning under and around nails, foot files for removing calluses and smoothing feet, foot spa basins for soaking feet during pedicures, steel nail files for shaping nails, pushers for pushing back cuticles, pedicure nail brushes for removing cosmetics and cleansing nails, pumice stones for removing dry, calloused skin from feet
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Caregiving
- 1. Motivation: Have you already experience to take care with people with handicap problems, special needs or persons with disabilities? How does it feel?
- 2. CAREGIVING USE ANDMAINTENANCE OF EQUIPMENT, TOOLS AND MATERIALS
- 3. CAREGIVING refers to the provision of assistance to another person who is ill, disabled, or needs help with daily activities.
- 4. CAREGIVER as defined, is someone who is responsible for the care of someone who has poor mental health.
- 5. According to Baroness Pitkeathly, you are called a caregiver if you do the following: 1. Take care of someone who has chronic illness or disease. 2. Manage medications or talk to doctors or nurses on someone’s behalf.
- 6. 3. Help bathe or dress someone who is frail or disabled. 4. Take care of household chores, meals, bills for someone who cannot do this things alone.