This document provides information on proper hand hygiene techniques for healthcare workers. It discusses that bacteria normally resides on hands, including transient bacteria that can be removed by thorough hand washing and resident bacteria that are more deeply attached. The document outlines that hand washing should last 10-15 seconds with scrubbing under fingernails. Healthcare workers should wash hands after patient contact, before eating or using the restroom, and as they enter and exit patient rooms. Fingernails should be kept short and jewelry removed for effective hand washing.
Demonstration on Medical Hand Washing
Prepared By
Josfeena Bashir
Lecturer, BGSBU,Jammu
Definition
Hand washing is important in every setting, including hospital. It is an effective infection control measures, as it prevent spread of micro organisms. For routine client care, the CDC recommends a vigorous hand washing under a stream of water for at least 10 seconds using soap.
Purpose
To remove transient and resident bacteria from fingers, hand and forearms.
To prevent the risk of transmission of infection to patients.
To reduce the risk of transmission of infection organisms to oneself.
To prevent cross infection among clients.
Equipments/ Articles Used For Hand Washing
Soap in a soap dish
Bacteriocidal or antimicrobial soap.
Surgical scrub brush
Running water
Towel/ sterile towels
Medical hand washingSteps of procedure
File the nails short, ensure the nails are free of nail polish.
Removal all jewellery and wrist watch.
Wet hands from wrist to fingertips under flowing water.
Keep hand and forearms lower than elbows during washing.
Contd…..
Place soap, preferably bacteriostatic, on hands and rub vigorously for 15 to 30 seconds, massing all skin areas, joints, fingernails, between fingers and so forth; slid ring up and down while rubbing fingers ( if unable to remove)
Rinse hands by holding the hands lower than the elbow so that water flows from arm to finger tips.
Dry hands with paper from towel, moving from fingers to wrist to forearm.
Conclusion
Hand washing is important in every setting, including hospital. It is an effective infection control measures, as it prevent spread of micro organisms
Hand Hygiene is very critical to prevent occurence of HAIs and prevent spread of epidemic. This presentation is going to recap the salient points of hand hygiene is an interactive manner.
this ppt help to student for gainning information regarding the hand hygiene is important in our daily routine, in the health care sector along with the community sector which is use their daily routine patient care. & prevent the cross infection during care of patient, patient's family as were health care person.
Demonstration on Medical Hand Washing
Prepared By
Josfeena Bashir
Lecturer, BGSBU,Jammu
Definition
Hand washing is important in every setting, including hospital. It is an effective infection control measures, as it prevent spread of micro organisms. For routine client care, the CDC recommends a vigorous hand washing under a stream of water for at least 10 seconds using soap.
Purpose
To remove transient and resident bacteria from fingers, hand and forearms.
To prevent the risk of transmission of infection to patients.
To reduce the risk of transmission of infection organisms to oneself.
To prevent cross infection among clients.
Equipments/ Articles Used For Hand Washing
Soap in a soap dish
Bacteriocidal or antimicrobial soap.
Surgical scrub brush
Running water
Towel/ sterile towels
Medical hand washingSteps of procedure
File the nails short, ensure the nails are free of nail polish.
Removal all jewellery and wrist watch.
Wet hands from wrist to fingertips under flowing water.
Keep hand and forearms lower than elbows during washing.
Contd…..
Place soap, preferably bacteriostatic, on hands and rub vigorously for 15 to 30 seconds, massing all skin areas, joints, fingernails, between fingers and so forth; slid ring up and down while rubbing fingers ( if unable to remove)
Rinse hands by holding the hands lower than the elbow so that water flows from arm to finger tips.
Dry hands with paper from towel, moving from fingers to wrist to forearm.
Conclusion
Hand washing is important in every setting, including hospital. It is an effective infection control measures, as it prevent spread of micro organisms
Hand Hygiene is very critical to prevent occurence of HAIs and prevent spread of epidemic. This presentation is going to recap the salient points of hand hygiene is an interactive manner.
this ppt help to student for gainning information regarding the hand hygiene is important in our daily routine, in the health care sector along with the community sector which is use their daily routine patient care. & prevent the cross infection during care of patient, patient's family as were health care person.
Occupational Blood Borne Infections: Prevention is Better than CureApollo Hospitals
Viral infections like HIV, hepatitis Band C virus pose a big risk to the contacts of individuals with high risk behaviour as well as to the attending health care workers. Blood, semen, vaginal and other potentially infectious materials can transmit the infection to the susceptible contacts. Universal precautions should be strictly implemented during clinical examination, laboratory work and surgical procedures to prevent transmission to the health care providers. Health care workers should receive vaccination for hepatitis B infection. An inadvertent exposure should be managed with proper first aid and infectivity of the source and severity of exposure should be assessed. Severity of exposure is based on the nature and area of exposed surface, mode of injury and volume of infective material. Post-exposure prophylaxis (PEP) should be started as soon as possible after a proper counseling about the effectiveness of post-exposure prophylaxis, side effects and risk of carrying the infection to his familial contacts and its prevention.
Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap. Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails. Scrub your hands for at least 20 seconds.
Compliance Policies
Tia Branden
Rasmussen College
z
Handwashing Procedures
The hand hygiene compliance plan is essential in many ways.
Employees are safe from any bacterial infections.
Patients feel safe
Forms better relations between medical team and patient
z
Handwashing Procedure
Wet your hands
Apply sufficient amount of soap to hands
Rub hands together
Spread over entire surface of hands and extend to lower part of forearms
Rub palm to palm, between fingers, rub palms while fingers are interlaced. Rub back of fingers with opposite hand.
Apply small amount of water to lather
Rinse Hands
Dry hands with clean towel
Turn off water with clean towel
Dry hands for 5 seconds
Apply gloves
Repeat for each patient interaction
z
Diabetes Management Education
Inform Patient of program
Patient meets specalists
Initial physician’s visit
Patient expectations
Education provided
Patient receives time to reflect and review
Patient develops goal
z
Compliance Plan A
Hand washing or hygiene includes two primary actions:
a) Washing the hands by using soap and water. It ensures limitation of colonization of transient flora accompanied by dirt, soil, and loose flora.
b) Rubbing hands with a fast-acting antiseptic agent known as the hand sanitizer.
z
Compliance Plan A
Before patient contact: All the medical attendants to clean their hands before touching a patient when approaching him or her. The core reason for this is to protect the patient against any harmful germs carried along with the attendant’s hands.
Before an aseptic task: Medical attendants to clean their hands immediately before application or use of any aseptic task. The reason for this is shielding the patients against any harmful germs, including germs from the patient. (Institute for Healthcare Improvement, 2016)
After a body fluid exposure risk: The affected person should clean hands immediately after an exposure to such risk of body fluids, even after glove removal. The reason for this is it offers protection on the own body and the healthcare environment against any harmful germs or pathogens.
After contact with patient surroundings: Hands should be cleaned after touching any object such as bending or furniture in the patient’s immediate surroundings. The reason is to protect yourself and the healthcare environment against any harmful patient germs. (Hamilton, 2014)
After patient contact: Hands should be cleaned after touching a patient and his or her immediate surroundings. The reason for this is to protect you against any germs and pathogens from the environment.
z
Compliance Plan B
Policies should show structured recordings of demographics, medications, problems, medication allergies, and the creation of a structured clinical are to be clearly shown for every patient suffering from diabetes.
Records are to be shown in a summary. The records indicated must inform the care plan and also the ongoing clinical plan.
Care management for chronic like diseases such as ...
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NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
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Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Maxilla, Mandible & Hyoid Bone & Clinical Correlations by Dr. RIG.pptx
Hand washing 2
1.
2. INTRODUCTION
Hand hygiene is the easiest way to prevent infection.
The rate of infection is steadily increasing in hospitals
and communities. Therefore, the purpose of this
learning module is to provide infection control
practices and proper hand washing techniques.
3. DIRECTIONS
After viewing the information provided, the healthcare
professional will be able to establish and effectively
develop hand washing techniques.
4. BACTERIAL FLORA ON HANDS
Bacterial flora resides on hands. The bacteria can be
transient or resident. According to Smeltzer and Bare
(2000), transient bacteria are usually due to activities
of daily living and can be found under one’s fingernails
and on the surface of one’s hands. This type of
bacteria can be removed by thorough hand-washing.
Staphylococcus is normal flora of the skin.
5. BACTERIAL FLORA ON HANDS
Transient flora: Transient flora colonizes the
superficial layers of the skin and may be removed by
practicing good hand antisepsis. Healthcare workers
often acquire transient floras during direct contact
with patients or contact with contaminated
environmental surfaces within close proximity of a
patient. Transient flora are the organisms most
frequently associated with healthcare-associated
infections.
6. BACTERIAL FLORA ON HANDS
Resident flora: Resident flora are attached to deeper
layers of the skin and are more resistant to removal.
8. FACTS
According to RN journal (2001), hand sanitizers work
for up to six hours. It kills 99.9% of bacteria in fifteen
seconds. In addition, Purell contains sixty-two percent
ethyl alcohol and kills 99.9% of bacteria. However, the
duration of effectiveness is unknown. Dial instant
sanitizer also kills 99.9% of bacteria and duration is
unknown (Schiff, 2001).
9. PROCESS
Each employee must begin and end the shift with a
three to five minute scrub of the hands.
The employee must clean under the fingernails and in
the creases of the hands.
The employee must remove jewelry and watches to
perform an appropriate scrub.
10. PROCESS CONT.
For hand washing, lathered hands should be rubbed
together for ten to fifteen seconds then rinse under the
stream of water before and after patient care, glove
removal, and any invasive procedures.
In addition to hand washing, employees should
sanitize their hands at the patient’s doorway and/or
bed and before patient contact.
Hand sanitizers can be used up to 10 times before
washing hands.
11. POLICY
Hand washing is required when:
• hands are visibly dirty or soiled with any body substance
• after removing gloves that are visibly dirty or soiled with
any body substance
• after contact with body fluids, secretions or
excretions, mucous membranes, non-intact skin and
wound dressings
• Before eating and after using a restroom
12. POLICY CONT.
Fingernails
All health care workers including non-supervisory an
supervisory personnel who regularly or occasionally
provide direct, hands-on care to patients will not wear
artificial nails or extenders
Natural nails are to be less than ¼ inch in length from
the tip of the finger. this length will allow a healthcare
worker to thoroughly clean beneath nails and will not
cause glove tears
14. POLICY
Education:
Annual education on Hand Hygiene will be provided by
Infection Control
Infection Control Representative will provide
consultation and educational services as needed and
review and enforce policy
15. POST TEST
1. The hand washing process should last 3-5 seconds. T or F
2. The most common bacteria found on the hands are resident bacteria. T or F
3. Jewelry and watches should be left on while washing hands. T or F
4. An appropriate scrub lasts about 3-5 minutes. T or F
5. Cleaning under the fingernails is not necessary for the hand washing
process. T or F
6. Hand sanitizers replace hand washing. T or F
7. All nurses practice good hand washing techniques. T or F
16. REFERENCES
O’Boyle, C. A., Henly, S. J., & Duckett, L. J. (2001). Nurses’
Motivation to Wash Their Hands: A Standardized
Measurement Approach. Applied Nursing
Research, 14, 136-145.
Schiff, L. (2001). Hand Cleansers. RN 64, 65-66, 68-70.
Smeltzer, S. C., & Bare, B.G. (2000). Management of
patients with infectious diseases. Brunner and Suddarth’s
Textbook of Medical-Surgical Nursing 9th ed. (p. 1878).
Lippincott Williams & Wilkins.
Taylor, C., Lillis, C., & LeMone, P. (2001). Asepsis.
Fundamentals of Nursing 4th ed. (p. 541). Lippincott
Williams & Wilkins.
17. REFERENCES CONT.
Department of Veterans Affairs (2013). Hand Hygiene policy.
James Emery, “Washing hands (before shot)” March, 7 2008 via
Flickr, Creative Commons Attribution
http://www.flickr.com/photos/emeryjl/2327539982/
Jar, “Wash your hands” September 5, 2010 via Flickr, Creative
Commons Attribution
http://www.flickr.com/photos/jariceiii/4960522015/
Carl Glover, “Nursing” August 23, 2011 via Flickr, Creative
Commons Attribution
http://www.flickr.com/photos/34239598@N00/6420116185/
Niaid_Flickr, “Methicillin-Resistant staphyloc0ccus (MRSA)
Bacteria” February 6 2012 via Flickr, Creative Commons
Attribution http://www.flickr.com/photos/niaid/6830393029/
18. REFERENCES CONT.
Derrick Coetzee, “Purell hand sanitizer gel in bottle”
February 18, 2013 via Flickr, Creative Commons Attribution
http://www.flickr.com/photos/dcoetzee/8487014501/
Horia Varlan, “Colorful bars of soap on white towel”
November 6, 2008 via Flickr, Creative Commons
Attribution
http://www.flickr.com/photos/horiavarlan/4263958356/
Niaid_Flickr, “Staphylococcus epidermis Bacteria” April
12, 2011 via Flickr, Creative Commons Attribution
http://www.flickr.com/photos/niaid/5613984108/
Mark Turnauckas, “Hand Washing Howto” April 19, 2011 via
Flickr, Creative Commons Attribution
http://www.flickr.com/photos/marktee/5647531215/
19. REFERENCES
Katie Brady, “Nails” February 21, 2010 via
Flickr, Creative Commons Attribution
http://www.flickr.com/photos/cliche/4468016400/