Tools Equipment And Paraphernalia For Taking Vital Signs

1. Tools&equipment And Paraphernalia For Cleaning
2. Tools Equipment And Paraphernalia For Taking Vital Signs

Tools&equipment And Paraphernalia For Cleaning

Tools, equipment and paraphernalia used in cleaning,washing FLAT IRON Taking Vital Signs Tools Vital sign Taking Vital Signs Tools. Log in Sign up. Is used in assembling ingredients during the food preparation stage. Cooking tools and equipment. Are necessary in preparing food using heat.

1. 1. TOOLS, EQUIPMENT AND PARAPHERNALIA USED IN CLEANING,WASHING AND IRONING
2. 2. Is an apparatus which is used in destructing microorganisms in containers like feeding bottle through boiling BOTTLE STERILIZER
3. 3. A broom is a tool which is used for sweeping dirt. It contains of twigs and bristles together and attached to a handle. BROOM
4. 4. A hanger resembles the shape of a persons shoulders and is used to hang garments on. CLOTHES HANGER
5. 5. Is a mechanical device for cleaning dishes, eating utensils and pots. DISHWASHER
6. 6. Is a machine or apparatus that removes moisture through ventilation or heat. DRYER
7. 7. Is a handled pan or scoop into which dust is swept. DUST PAN
8. 8. Is a cloth or brush which is used in removing dirt and dust. DUSTER
9. 9. A clothes iron is an electric appliance which is used along with an ironing board to iron or press clothing, fabric or draperies. FLAT IRON
10. 10. Is along, narrow board, often with collapsible supporting legs, used as a working surface for ironing. IRONING BOARD
11. 11. is a hamper that is used for holding dirty clothes for washing or wet clothes for drying. It may also be used for sorting clean clothes to be folded. LAUNDRY/SORTING BASKET
12. 12. an electrical appliance which is used for cleaning floors, carpets, and furniture by suction. VACUUM CLEANER
13. 13. is an electric appliance which is used for washing clothes and linen. WASHING MACHINE
14. 14. TOOLS, EQUIPMENT AND PARAPHERNALIA USED FOR TAKING VITAL SIGNS
15. 15. An aneroid unit is mercury free and consists of a cuff that can be applied with one hand for self-testing; a stethoscope that is built in or attached; and a valve that inflates and deflates automatically with the data displayed on an easy-to-read gauge that will function in any position. BP Apparatus Aneroid (sphygmomanometer)
16. 16. A mercury-based unit has a manually inflatable cuff attached by tubing to the unit that is calibrated in millimeters of mercury. During blood pressure measurement, the unit must be kept upright on a flat surface and the gauge read at eye Level. BP Apparatus Mercurial (sphygmomanometer)
17. 17. A digital unit is mercury free and consists of a cuff that can be applied with one hand for self-testing; a stethoscope that is built in or attached; and a valve that inflates and deflates automatically with the data displayed on the LCD BP Apparatus Digital (sphygmomanometer)
18. 18. is an instrument which is used for listening to the action of the heart, lungs, etc., usually consisting of a circular piece placed against the chest, with tubes leading to earpieces. Stethoscope
19. 19. is an instrument for measuring body temperature. Thermometer

Tools Equipment And Paraphernalia For Taking Vital Signs

1. 1. Operating Caregiving Equipment, Tools and Paraphernalia
2. 2. Blender 1. Choose a flat, dry surface on which to operate your blender. 2. Make sure that all the parts are placed in their appropriate places before operating. 3. Put the pitcher onto the base and plug the blender.
3. 3. 4. Place the ingredients in the pitcher and put the lid on firmly. 5. Start operating by choosing the setting appropriate for the task you are going to do. 6. You may add food or ingredients through the secondary lid while the blender is running. 7. Clean the blender after use.
4. 4. Coffee Maker 1. Fill the carafe with water according to the number of cups of coffee you need to make. 2. Pour the water from the carafe into the reservoir of the coffee maker, and place the carafe back into position. 3. Place a coffee filter into the filter basket. The amount of coffee you'll need to add depends on how strong or weak your clients like it. Then, add the coffee into the filter using a spoon. 4. Turn on the coffee maker and wait for your coffee to brew
5. 5. Electric Can Opener 1. Plug the electric can opener into an outlet. 2. Lift up the lever that raises the cutting wheel into the air. Place the lip of the can under the wheel. Put the lever down and press hard enough so that the wheel gets into the can. 3. Turn on the opener while holding the bottom of the can and it will automatically turn as the wheel slices through the can.
6. 6. 4. Remove the can from the opener when it reaches the end and you feel a slight drop of the can. The lid will remain attached to the magnet on the opener and the can is ready to dump. 5. Unplug the opener from the outlet
7. 7. Food Processor 1. Remove the food processor from its box container. 2. Place it on a stable, flat surface. 3. Plug it on the electrical outlet safely. 4. Remove the cover and put the food ingredients to be processed. 5. Put back the cover and turn on the processor to start with the procedure. 6. As soon as you have reached the desired size or texture for your food ingredients, remove the cover and pour the ingredients into your bowl or plate. 7. Unplug the food processor and clean it based on the manufacturers instructions.
8. 8. Microwave Oven Microwave oven is a very useful tool specially during mealtime, but you should exercise special care when using it to cook or reheat food to ensure that it is prepared safely.
9. 9. Position evenly the food items in a covered dish. You may add some liquid if necessary. Cover the dish with a lid or plastic wrap, but make sure not to cover it completely to let steam come out. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking.
10. 10. It is better to cook large cuts of meat on medium power for longer periods than on high power. This way, heat reaches the center without overcooking outer areas.
11. 11. Mix or rotate food midway through the microwaving time. This is important so as to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
12. 12. When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
13. 13. Use a food thermometer or the oven's temperature probe to verify the food has reached a safe minimum internal temperature. Cooking times may vary because ovens vary in power and efficiency. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
14. 14. Microwave Defrosting Remove food from the package before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food. Immediately after defrosting meat and poultry in microwave oven, they should be cooked since some areas of the frozen food may begin to cook during the defrosting time.
15. 15. Bottle Sterilizer 1. Place the recommended amount of water as specified in the manufacturers instructional manual. Then, plug in the unit. 2. Place the bottle upside down (use the prongs to support them individually). Place the nipples, nipple rings and caps in such a way that they do not touch each other. Either prop them between the lower prongs, or place them on the supplied surface.
16. 16. 4. Unplug the unit. 5. Remove the feeding bottles from the sterilizer. 6. Clean the sterilizer based on the manufacturers specifications.
17. 17. 3. Cover the sterilizer and turn on the unit. Sterilization typically takes about 10 minutes with an automatic cycle that raises water temperature to a sufficient level to kill off any bacteria (212 degrees Fahrenheit). Once this cycle ends, the unit automatically begins to cool. Some models or units will not allow you to open the cover until the cooling cycle is completed.
18. 18. Common Equipment in Cleaning, Laundry, and Ironing
19. 19. Flat Iron 1. Check the label of every garment before ironing. This is necessary as some fabrics need special care instructions. 2. Unfold your ironing board near the outlet. Plug in your iron and choose the appropriate setting based on the material of the clothes you are ironing.
20. 20. 3. Preheating the flat iron should be done before starting. You will have to wait about 2-5 minutes to let the iron warm up. 4. Stretch the garment across the ironing board to make sure it is flat. 5. Run the iron over one part of the garment such as the hem just to be sure that it is not too hot.
21. 21. 6. Move the iron over the pants, blouse, or shirt and take note of pleats and pockets. For the shirts, start with the collar next to the sleeves, and then the shirt itself. For pants and shorts, start with the inside then the outside of the pants starting from the waistband down.
22. 22. Generally, skirts and dresses are ironed from the top to the hem. If there are pleats, iron from the bottom and work upward with fast strokes. Each pleat should be pressed individually. Hang each garment that you have ironed to keep it from wrinkling again.
23. 23. Washing Machine 1. The very first step in washing is sorting the clothes of your client. Separate white and light-colored from dark- colored clothes. Also, they should be sorted according to their material. Wash clothes with heavy fabrics together and clothes with light fabrics together. 2. Put detergent into thewashing machine. Let the detergent go to the bottom of the washing machine.
24. 24. 3. Put the clothes loosely into the washing machine. 4. Load the laundry as high as the manufacturer specifies or to the top row of holes in the tub. 5. Close the lid and choose the setting of the washing machine according to what you are washing.
25. 25. 6. Turn on the machine. Let the unit work through all of the cycles. Wait for the machine to turn off before you unload the washed laundry. 7. Load the next batch of clothes and do steps 5 and 6 again until you are done with the laundry. 8. Turn off and unplug the unit.
26. 26. Common Equipment in Taking the Vital Signs
27. 27. When caring for an infant, toddler, child, elderly or person with special needs, measuring the vital signs is of utmost concern. This is also a concern of your client. Hence, he/she has the right to know her vital signs.
28. 28. are bodily functions that reflect the bodys state of health and are easily measurable: Vital signs - body temperature, pulse rate, respiratory rate, and blood pressure. In some cases, the fifth vital sign is considered to be the pain that a person experiences
29. 29. Thermometer . Body temperature - is a measurement of the amount of heat in the body. The balance between heat produced and heat lost is the body temperature. The normal adult body temperature is 37 degrees Celsius. There is a normal range in which a persons body temperature may vary and still be considered normal.
30. 30. Oral : Rectal : Axillary : 36.4 to 37.2 degrees Celsius 37 to 37.8 degrees Celsius 35.9 to 36.7 degrees Celsius
31. 31. Clinical Thermometer may be inserted either into the rectum through the anus (rectal temperature), into the mouth under the tongue (oral or sub-lingual) or armpit (axillary temperature). It is made of glass with a narrowing above the bulb so that the mercury column stays in position even when the instrument is removed. The use of this type is now being eradicated as the mercury content is dangerous to people.
32. 32. Digital Thermometer may be inserted into the mouth under the tongue, under the armpit or into the anus. This thermometer displays the reading in the LCD. This type of thermometer does not use mercury which is hazardous to humans. That is why more and more people are using it now. Also, using this is simple, quick and effective.
33. 33. Ear digital Thermometer measures the heat coming from the eardrum. This release of heat is converted into a temperature and displayed on an LCD. It is very easy to use this. You just have to place the tip in the ear of a person, press the button and in a few seconds, the measurement is seen on the LCD.
34. 34. Infrared Thermometer with Laser Pointer Measures temperature using thermal radiation emitted by the body. It is also called laser thermometer if a laser is utilized to aid in aiming the thermometer. Others call it non-contact thermometer because of its ability to measure temperature from a distance. It provides temperature reading without physically touching the object. All you have to do is aim at the object (as in the forehead), pull the trigger and immediately, you can see the temperature reading on the LCD.
35. 35. Using a Digital Thermometer (armpit) 1. Wash your hands and take the thermometer from its holder. 2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then rinse it in cool water.
36. 36. 3. Inform the client that you are going to take his temperature under the armpit. 4. Place the thermometer under the clients armpit. (You may have to hold the thermometer specially if your client is very sick and weak that he/she cannot even hold the thermometer with his/her armpit.) 5. Leave the thermometer in place until the thermometer signals it is finished. When the thermometer beeps, it means that it can be removed.
37. 37. 6. Remove the thermometer carefully and read the temperature on the digital display. Clean the tip of the thermometer with a cotton ball soaked in alcohol. Put the thermometers tip cover. Place the thermometer in its container. 7. Record the reading and wash your hands.
38. 38. BP Apparatus Another important measurement that you should learn to take is the blood pressure. Blood Pressure - is the force of the blood pushing against the walls of the blood vessels. The heart contracts as it pumps the blood into the arteries. When the heart is contracting, the pressure is highest. This pressure is what we know as the systolic pressure.
39. 39. When the heart is at its most relaxed state, the pressure is lowest. And we call this diastolic pressure. The following steps will help you measure blood pressure accurately.
40. 40. 1. Wash your hands and prepare the equipment you will use. 2. Introduce yourself and let the patient/client know the procedure to be done. 3. Sanitize the earpieces of the stethoscope with an antiseptic pad.
41. 41. 4. Ask your client to rest quietly. Have him/her lie down or sit on a chair whichever is more comfortable for him/her. 5. If you are using a mercurial apparatus, the measuring scale should be within the level of your eyes. 6. Expose the arm of your client by rolling the sleeves up. Have your clients arm from the elbow down to rest fully extended on the bed or the arm of a chair.
42. 42. 7. Unroll the cuff, loosen the screw and squeeze the cuff with your hands to remove air completely. 8. Wrap the cuff around your clients arm above the elbow, not too tight or too loose.
43. 43. 9. Find your clients brachial pulse at the inside of the elbow. Hold the diaphragm there and inflate the cuff until the pulse disappears. Take note of the reading and immediately deflate the cuff. This is the clients approximate systolic reading and is called the palpated systolic pressure.
44. 44. 10. Place the stethoscopes earpieces into your ears and place the diaphragm on the brachial pulse. 11. Turn the screw to close it. Inflate the cuff until the dial points to 30 mm above the palpated systolic pressure.
45. 45. 12. Turn the screw to open it. Let the air escape slowly until the sound of the pulse comes back. Take note of the calibration that the pointer passes as you hear the first sound. This indicates the systolic pressure.
46. 46. 13. You have to continue releasing the air from the cuff. When you hear the sounds change to something softer and faster and disappear, take note of the calibration. This is now the diastolic pressure.
47. 47. 14. Deflate the cuff complete. Remove it from the arm of your client and record the reading on the clients chart. 15. Wipe the earpieces of the stethoscope with an antiseptic pad and place the equipment back to their proper place and wash your hands.