Caring For Clients In The Community Flashcards

Question

Who is the supervisor of the health care aide in home care and how is it different than hospitals?

Answer 1

- a case manager, resource coordinator or some other such individual who is responsible for matching home care workers with clients - main difference is that the health care aide works alone and keeps the supervisor informed by telephone or through written reports

Answer 2

- ensures you are qualified for the tasks assigned to you - ensures that the client receives care from staff who are qualified to provide such care - ensures that the employing agency attracts and maintain staff capable of providing needed services

Answer 3

- write down the instructions exactly as you hear them - read them back to your supervisor - ask for information or clarification as necessary

Answer 4

- read it carefully - understand everything (seek clarification whenever unsure about something) - have enough information to carry out your tasks properly (if information seems to be missing, talk to your supervisor)

Answer 5

- allows for travel between clients - employer usually covers transportation costs associated with getting from one client to the next - mileage is paid for using your own vehicle - expense form or mileage form will need to be completed and submitted

Answer 6

- duties should be clearly written out and explained to you - know where your responsibilities begin and where they end - if work assignment dictates that you should not perform certain tasks then you must be firm about not doing those things (no trade-offs) - care activities are assigned for a reason and should not be substituted or eliminated without first consulting with supervisor\

Answer 7

1) hygiene: sponge bath, oral care, nail care, skin care 2) bowel/bladder: toileting, peri care, providing commode 3) transferring: assisting to walk, pivot transfer, assist with dressing 4) feeding: assisting with feeding, preparing snack, preparing dinner 5) medication reminder 6) housekeeping: bathroom, kitchen, living area, laundry 7) involving client in: conversation, activities, go for walks or exercise

Answer 8

- shoes: two pairs (one outdoor and clean one for indoor), sturdy, good grip, no open toes, no sling backs, no high heels, no sandals, no slippers, bare foot or socks not permitted - clothing: should be neat, clean, not tight or low cut shirts or sweaters, no cropped tops, no bikini tops, no see through clothing, no short shorts, no skirts - good personal hygiene: clean hair, hair tied back, clean fingernails, body odour controlled, maintain oral hygiene, no perfume

Answer 9

- be cooperative in accepting work assignments - dress neatly and appropriately for work - identification badges to be worn in client’s home at all times - arrive on time - notify coordinator if ill before scheduled starting time and notify client - if you are late or must leave client’s home early, notify resource coordinator and client - work in client’s home only when client is present - contact your resource coordinator if your client is requesting that you carry a key to the client’s home - avoid receiving or making personal telephone calls while you are at a client’s home - bring your own snacks or lunch - do not smoke or accept alcoholic beverages - complete all tasks specified on assignment sheet and within time authorized (if more or less time required contact resource coordinator) - notify resource coordinator as soon as possible if an accident occurs or have caused a loss or damage to client’s property

Answer 10

- provide reliable service to your clients through regular, punctual attendance - respect clients and accept them - keep each client’s personal affairs confidential - promote each client’s independence - do not provide clients with transportation or accompany them to appointments - do not engage in any business transactions - do not discuss your own personal problems - be a good listener but avoid giving advice - encourage your clients to contact their case coordinator with complaints or compliments - report any changes in a client’s condition - contact your resource coordinator immediately if you cannot complete a work assignment because the client does not appear to be home

Answer 11

- make sure information given to you is clear - look up addresses - make sure you have adequate bus money or gas in your car - remember to take your indoor shoes with you - pre-pack your lunch and snacks - if client has a medical diagnosis you are unfamiliar with ask your resource coordinator for any handouts that might help you understand the disease or illness

Answer 12

- change into your indoor shoes - introduce yourself (first name only) - wear your photo ID at all times - ask clients how they would like to be addressed - ask for a place to wash your hands and wash hands thoroughly (at beginning and end of shift, between activities, before and after handling food, after cleaning, if no water use hand sanitizer)

Answer 13

- do not smoke - ask before using the client’s property - do not use the client’s dishes or utensils for your own lunch - do not eat the client’s food - do not watch TV, knit or do personal chores while at the client’s home

Answer 14

- there are no proper supplies or equipment (vacuum, mop, toilet brush, gloves) - you notice a change in the client’s health (an improvement or decline in functioning)

Answer 15

- date - arrival and departure times - name of client - phone number - name of supervisor - observations - non-urgent and general comments only - employee name - signature * be concise , factual and objective - pass important bits of complaints, anxieties, questions and confidences to supervisor

Answer 16

- general physical condition - general emotional state - general behaviours - response to treatments, medications, care - signs and symptoms of illness, disorder, body malfunction - signs of abuse

Answer 17

- be sure you have everything you will need before you leave home (put waterless hand cleaner, paper towels in a bag) - run through in mind how you will organize your activities - gather and organize your supplies before you start a particular activity - make a list and check off each task as it is completed - avoid being distracted by the family

Answer 18

- quality control involves being aware, informed, knowledgeable and responsible - ask questions whenever you are unsure about something - be familiar with each piece of equipment - identify ways in which you can improve your performance - look for opportunities to build new knowledge and skills

Answer 19

- keep doors locked and windows almost closed - park in a well-lit high traffic area close to your client’s home - look around before getting out of the car - don’t leave belongings visible inside the car - if you see someone loitering, wait for them to leave or ask someone you trust to walk you to your car - before you get in, look inside to be sure you are alone - avoid carrying large amounts of money or wearing flashy jewellery - look for places you could go for help - avoid eye contact with strangers

Answer 20

- carry change for a phone - be sensitive and aware to what is going on around you, trust intuition - don’t take risks while you are working that you wouldn’t take at any other time - don’t carry a visible purse - carry a limited amount of money or credit cards with you

Answer 21

- dress for winter - carry extra clothing in vehicle in case of snow storm - let someone know your schedule and route - keep car winterized (snow shovel, snow brush, ice scraper) - carry an emergency kit equipped with a candle and matches and flashlight - plan your driving in advance - avoid driving when fatigued - check weather conditions - warm up your vehicle before driving off - never warm up your vehicle in a closed garage - remove snow and ice from your vehicle - bring a cell phone

Answer 22

- control your emotions - do not take the behaviour personally - remain calm and use a moderate firm voice - try to understand why your client is being difficult - encourage the client to talk about what is bothering them - ensure someone else is nearby if you feel uncertain about client’s potential for aggression - never turn your back on an angry client - have a quick exit available - proceed slowly if the client will accept care from you, one small task at a a time - if the client refuses care, try to rearrange your activities in a way that is more acceptable, but don’t insist if they refuse, the are allowed to refuse care, but make sure to notify supervisor! - if client is demanding of things not in the care plan, firmly remind them that you can only do what is listed on your assignment sheet (some requests may be harmless but agreeing once may open the door to further manipulation) - if client is abusing alcohol or drugs, do not begin your duties and leave the home immediately, report to supervisor immediately - if you notice a weapon in the home, notify your supervisor as soon as possible (do so even if you do not feel endangered)

Answer 23

- speaks in an angry tone of voice - expresses irrational thoughts - has clenched fists or jaw - engages in unusual staring/eye contact - seems to be under the influence of alcohol or drugs *be calm and prepare to leave as soon as you can, notify your supervisor, do not return to the home alone

Answer 24

- reduce environmental stimuli - establish a routine and try not to deviate from it - explain to the client what you are doing - speak in a calm and reassuring voice - respect the client’s personal space

Answer 25

- physical and/or verbal sexual harassment - unnecessary physical contact - leering in an intimidating manner - demands for sexual favours involving promises of rewards or threats of reprisal - continual sexual ridicule or advances - displaying pornographic or other derogatory material - remember you do not have to put up with it, tell them firmly to stop immediately and explain the behaviour is unwelcome, report to your supervisor

Answer 26

-hired to work in a formal helping relationship with the client, not like a friendship -care provider is the helper and comes to know the client’s individual health needs, human responses to chronic illness and patterns of living -you have a set of duties to perform as part of your position and your commitment to the client is short-term, not lifelong -the client receives care from and is dependent on the care provider -

Answer 27

- perform activities for the client that are not on the care plan - doing things for the client they are capable of doing themselves - giving extra time and attention to certain clients - visiting the client during non work hours - invite the client to your home - give or accept gifts, money or favours from the client - bring your family or friends to the client’s home - give your opinion in situations where the client needs to make a decision - share your own personal problems with the client - not reporting information to your supervisor because the client asks you not to

Answer 28

- appliances with automatic shut-off - bath seat - bath mat - cane spike - grab bars - non-skid carpet backing - night light - raised toilet seat - safety shoe soles - wire/cord clips - personal or home alarm system

Answer 29

Emergency Response Information Kit - kit provides necessary information for emergency personnel to respond quickly to a situation - ideal for seniors, chronically ill persons, and those who live alone, those with speech difficulties, communication barriers - let client’s case coordinator know if the client does not have one - the kit consists of a health information form, a health care directive or living will, an organ donation card - forms are placed in a plastic folder with a magnetic strip to be kept on the refrigerator - ERIK sticker is placed on the person’s main entrance to alert emergency personnel - it is important that the client updates the forms regularly

Answer 30

1) Install light switches at the top and bottom of stairs 2) Make sure there are no uneven surfaces, cracks, bunched-up stair-covering or protruding nails 3) Have a carpenter correct uneven steps 4) Paint a contrasting colour on the edge of wooden or concrete steps or apply special strips to enhance visibility of the steps 5) Have well-secured rubber stair treading 6) Make sure the handrail is well-secured and that you can get your full hand around it 7) Height of handrail should allow you to use it comfortably when your arm is slightly bent at the elbow 8) Avoid storing things temporarily on your stairs 9) Remove loose carpets or throw rugs from your stair landing 10) Take your time when on the stairs 11) If you’re carrying something, make sure it doesn’t hide the stairs and that one hand is free to use the handrail 12) Remove your reading glasses

Answer 31

False. Your focus is on sanitation and creating a healthy environment.

Answer 32

Hand washing

Answer 33

- before and after handling food - before and after caring for the client - in between tasks

Answer 34

- do not impose your own routines - some clients will prefer that everything be in its place - it is not your role to try and change things - don’t move or throw anything away without first getting the client’s permission - providing rational to the client for your tasks such as infection control and fall prevention may be helpful in educating the client and obtaining informed permission

Answer 35

- follow the care plan, set priorities do the most important tasks first - set a routine and discuss with client - use your time well, combine tasks - finish tasks and put items away - set time limits for each task - focus on the task - put the client’s needs first

Answer 36

1) clear away clutter: nothing on the floors, stairs, ask client where things belong, place items neatly out of the way, check with client before throwing anything away 2) work from higher to lower: dust and dirt from higher surfaces fall on lower surfaces 3) work from far to near: start at far end of room’s floor and work toward the door 4) work from dry to wet: begin with rooms without sinks, tubs, showers and toilets and then clean bathrooms and kitchens 5) work from cleanest to dirtiest: helps avoid contaminating clean areas with microbes from a dirtier area 6) change cleaning cloths and water frequently: do not wait for these to be visibly dirty before changing them , use fresh cloths for each task 7) use a damp cloth for dusting: moisture in a damp cloth picks up dust, whereas a dry cloth stirs the dust around 8) rinse and dry washed surfaces: this removes soapy residue and dampness 9) avoid soiling a clean area: do not walk on a washed floor

Answer 37

- keep counter surfaces, table and chairs clean and uncluttered - clean spills promptly - clean and sanitize counter tops, cutting boards and utensils with a mild bleach solution before and after food preparation - clean up immediately after every meal, place leftover food in covered containers and refrigerate, using tape or a label, date the item (use or discard within a few days) - use soap and water, or an appropriate cleanser to clean the sink, taps, countertops, stovetop, microwave, small appliances, door and drawer handles - remove and dispose of garbage in an appropriate place outside the home, wash out indoor garbage containers weekly - sweep or sponge mop the floor as needed, ensure they are dry before being walked on, do not wax floors - keep fridge tidy, wipe out as needed - if rodent or insect infestation is suspected, contact your supervisor

Answer 38

- wash as soon as possible after meals - wash least dirty dishes first, most dirty last - wash dishes in hot, soapy water, rinse in clean water - allow dishes to dry on a drain board if possible, if drying with a dish towel ensure that it is clean - if using a dishwasher, scrape and rinse dishes before putting in dishwasher - do not run the dishwasher until it is full - use dishwasher detergent and not regular dish soap - if the client has an infectious disease, dishes should be soaked in boiling water for sterilization purposes and washed separately

Answer 39

- wear household rubber gloves and use a disinfectant solution to clean the sinks and taps, countertop, inside/outside/around the toilet, shower/tub after every use and floor - solution of 250mL of chlorine bleach and 250mL of vinegar diluted with 4 litres of water as an anti-bacterial cleaner - wipe off mirrors - washing away wall splashes - disposing of garbage - ensuring sufficient toilet paper - putting dirty towels into the laundry and replacing with clean ones - laundering bath mats, toilet seat covers once a week - clean toilets with disinfectant cleaner of vinegar and water, use utility gloves and toilet brush, flush toilet with seat down to prevent splashing a spread of microbes

Answer 40

-only open living areas are vacuumed

Answer 41

- use a clean cloth to wipe surfaces of coffee tables, end tables, dressers, lamps - do not dust ornaments, pictures, chandeliers

Answer 42

- bed linen should be changed if soiled or once every two weeks, wrap into a ball and put into the laundry - before washing laundry, determine which items require special care - check laundering instructions on labels or ask the client - use cold, warm or hot water depending on the fabric (if unsure about which to use, use cold water wash and rinse, wash light and dark colours separately) - empty pockets before laundering - do not overload the washing machine - use laundry products that the client prefers - laundry soiled with urine, blood, feces, or other body fluids should be handled and treated separately, wear disposable gloves, discard loose feces or vomit into toilet, rinse soiled laundry first in cool water then washed separately from other laundry, wash in hot water using bleach - cotton and polyester fabrics can be dried - wool, rayon and silk should not be dried - always clean out the lint trap after each load - if no dryer, items should be laid flat or hung to dry - fold laundry and put away, ironing is not your responsibility

Answer 43

- introduced care symbols for textile articles (laundering symbols) - if the care procedures indicated by the symbols are followed, the article should not shrink, stretch or change colour beyond acceptable limits - symbols come in 5 shapes and indicate which procedures to use or avoid when washing, bleaching, drying, ironing, and dry cleaning

Answer 44

-red=Stop, don’t do it! -yellow=Caution! Use extra care! Follow special instructions. -green=Go. OK. Do it! -

Answer 45

- do not use the kitchen sink to wash your hands after performing personal care, do not dry your hands on dish towel - use cleaning supplies as provided by the client - use cleaning supplies only for the purpose for which they are intended - store cleaning supplies in a safe place - use the same rag for the same cleaning task, launder rags regularly - don’t let stains, mildew, mood, greasy film buildup get out of hand, catch these things early and be aggressive in getting rid of them - blood and body fluids should be cleaned with a 1:10 bleach solution - dispose of items that have been soiled with blood or body fluids - pick up or move items that are blocking traffic areas - don’t throw anything away without permission - make a list and communicate to the appropriate person that supplies are running low and need to be replenished

Answer 46

- place a bouquet of flowers from the client’s garden on the kitchen or living room table - place pictures of the client’s loved ones within the client’s view - tape artwork done by the client’s grandchildren on the fridge - play gentle, pleasant music - keep the home smelling pleasant, not antiseptic-like - mask unpleasant odours by boiling a pot of water with a few sprinkles of cinnamon or nutmeg - before using any type of subtle air freshener check with client regarding any perfume sensitivities

Answer 47

- food allergies - food likes and dislikes - ethnic/cultural/religious requirements or restrictions - special dietary needs - food already on hand or available at local food stores - your skill and experience in preparing foods - food costs and client's budget - time and transportation available for shopping * include client as much as possible in the decision-making of food choices and meal planning

Answer 48

- choose lunch and supper main dish items first - serve one dark and one orange vegetable a day, use a variety of textures, shapes, colours, use fresh vegetables, cook properly, the greater the intensity of the colour of the vegetable or fruit the more beta-carotene it contains - choose fruits that can be served with little or no additional sugar - ensure to include foods with a good dietary of fiber (cereal, oatmeal, whole grain breads) - plan desserts to complete and complement the meal, serve a light dessert with a heavy meal, avoid high sugar, high fat foods - plan breakfast to include a serving from at least 3 food groups, use a variety of hot and cold cereals - select beverages, use a variety of frozen and canned unsweetened juices, don't forget to serve water - plan snacks to complement the day's menu - good menus increase interest and pleasure in eating in clients with poor appetites - plan attractive colour and texture combinations - serve common foods in different ways

Answer 49

- fresh, frozen or canned fruit with low fat yogurt or in a smoothie - sweet, red, yellow or green peppers and bread sticks with salad dressing or low fat dip - whole wheat tortilla wrap made with salmon or tuna and salad dressing, onions, celery and green peppers - english muffin with melted cheese and apple slices - dry mixed cereal and milk - dark green leafy salad with orange sections and 10 almonds - nuts, pumpkin or sunflower seeds - plain popcorn - popsicles made with 100% fruit juice or yogurt - water, milk, fortified soy beverage or 100% fruit juice

Answer 50

- loss of vision, taste, touch, smell and hearing - loss of teeth and dentures - constipation and gas - decreased saliva production - weak, unsteady hands - reduced activity and increased tiredness - various disease conditions

Answer 51

- encourage light activity to help improve appetite and digestion - include socialization as a part of meal-time - prepare foods in a way that makes them easier to chew and swallow

Answer 52

-no, you must however prepare a shopping list for the client

Answer 53

False. At least once a year, but most are so mild we don't even realize we are sick. Only 2-3% of cases can cause long-term serious illnesses such as chronic arthritis or kidney failure

Answer 54

- food infection (caused by eating foods that are contaminated with infectious microbes) - food intoxication/poisoning (caused by eating foods that contain natural toxins or more likely foods containing microbes which produces toxins

Answer 55

Usual indigestion/onset interval: 2-4 hours Main signs and symptoms: sudden onset of nausea, salivation, vomiting, retching, diarrhea, abdominal cramps, dehydration, weakness, prostration, no fever, lasts 1-3 days, mimics the flu, rarely fatal Foods commonly involved: meat products, pasta, cheese, milk

Answer 56

Usual indigestion/onset interval: 10 hours Main signs and symptoms: acute abdominal pain, gas, diarrhea, neasea, vomiting, fever and chills are rare, lasts one day or less, usually mild symptoms Foods commonly involved: cooked meat and poultry that have stayed at room temperature for several hours or cooked slowly

Answer 57

Usual indigestion/onset interval: 8-16 hours Main signs and symptoms: nausea, abdominal pain, diarrhea, vomiting may occur Foods commonly involved: cereal products, rice, meat loaf

Answer 58

Usual indigestion/onset interval: 18-36 hours Main signs and symptoms: diarrhea, abdominal pain, chills, fever, vomiting, dehydration, prostration, lasts up to seven days, can be fatal Foods commonly involved: meat, poultry, eggs, milk, dairy products, seafood

Answer 59

Usual indigestion/onset interval: 18-36 hours Main signs and symptoms: headache, dizziness, lassitude, double vision, loss of reflex to light, weakness, difficulty swallowing, 50-60% fatal in 3 to 10 days, survivors often have debilitating chronic symptoms Foods commonly involved: improperly canned foods with pH over 3.5, smoked vacuum packed fish, fermented foods, canned liver paste

Answer 60

Usual indigestion/onset interval: very short usually 10 minutes to 1 hour Main signs and symptoms: nausea, vomiting, abdominal pain, diarrhea Foods commonly involved: acid foods, beverages, lemonade, fruit punch, carbonated beverages

Answer 61

Usual indigestion/onset interval: 25 days Main signs and symptoms: fever, malaise, lassitude, anorexia, nausea, abdominal pain, jaundice Foods commonly involved: shellfish, water

Answer 62

Usual indigestion/onset interval: - Main signs and symptoms: diarrhea, abdominal pain and distention, gas, nausea, vomiting, anorexia Foods commonly involved: contaminated water, uncooked foods

Answer 63

Usual indigestion/onset interval: 2-5 days Main signs and symptoms: diarrhea, abdominal cramps, fever, bloody stools, lasts 7-10 days Foods commonly involved: poultry, beef, lamb, milk

Answer 64

- nausea - vomiting - diarrhea - abdominal pain

Answer 65

- found on all raw agricultural products - harmful bacteria can be transferred from food to people, people to food or from one food to another - can grow rapidly at room temperature - refrigerating or freezing can slow or stop bacteria growth - foodborne illness can occur anywhere from 30 min to 2 weeks following consumption of contaminated food - 1/3 of all food borne illnesses occur in home kitchens

Answer 66

- Clean: wash hands and surfaces often - Separate: do not cross contaminate - Cook: cook to proper temperature - Chill: refrigerate promptly

Answer 67

- use soap and warm water to wash your hands for a minimum of 15-20 seconds before preparing or eating food, and after touching raw meat - be careful not to cough or sneeze near food, wash hands immediately if you touch your mouth or nose - mix food with a clean spoon or fork, not your hands - if you have any open cuts or sores on your hands, wear disposable gloves when working with food

Answer 68

- clean all dishes and utensils , countertops, table and sink with hot, soapy water after each use - any item that has touched raw meat will be covered in germs so wash those in hot, soapy water and rinse with a mild bleach solution, never put cooked or ready to eat food on an unwashed dish or surface - clean and sanitize cutting boards with mild bleach solution - soak wash cloths daily in a mild bleach solution, change the cloth every day or two, change dish towels regularly too - keep the refrigerator clean - remove garbage regularly - keep home free of flies, insects and rodents

Answer 69

- wear gloves to protect your hands - avoid splashing - consider wearing eye protection - wear protective covering over your clothing to protect them from bleach stains

Answer 70

- always keep foods covered - keep certain foods separated from others during storage and preparation - keep separate cutting boards for raw meats and vegetables - when refrigerating or freezing food items, separate large amounts into smaller containers for quicker cooling

Answer 71

- ground meat, rolled roasts, chicken and turkey should be completely cooked - ensure that egg dishes, casseroles are cooked all the way through - stuffing is best cooked separately, never stuff a bird the night before cooking, even if it is refrigerated - boil sauces or marinades that had raw meat in them for 5-10 minutes before eating - keep hot food piping hot - serve food as soon as it is cooked

Answer 72

- keep refrigerator at 4 degrees celsius - keep freezer at -18 degrees celsius - refrigerate cooked food as soon as it has slightly cooled - refrigerate raw or cooked meats and dairy products immediately - put frozen foods in the freezer right away - do not leave milk sitting on the counter or table - if product says keep refrigerated, do so - thaw frozen food properly in the refrigerator whenever possible - thaw food in microwave if it going to be cooked right away - any food that is thawed but not used, cook it, then refreeze it - use up leftovers quickly - perishable, prepared foods and leftover should be kept cold at 4 degrees celsius - leftover gravy should be used within 2 days, anything with mayonnaise should be used within 3 days and all other food should be eaten within 4 days - any food that needs refrigeration that has been left out on the counter for more than 2 hours should be thrown away

Answer 73

- don't over stuff the refrigerator, cold air needs to circulate above and beneath food to keep it safe - do not eat raw eggs, unpasteurized milk or cheese - throw out risky foods - don't use food from a can that is bulging or leaking - never use an egg with a cracked shell - food with mold should be thrown out - reduce exposure to pesticides by trimming fat/skin from meats - scrub fruits and vegetables that have a firm surface

Answer 74

- don't purchase more food than can be stored safely - use foods before the expiration date on the package - wrap, label, and date all leftovers and food placed in the freezer - keep dry ingredients in covered containers - rotate canned and dried goods so that the oldest ones are used up first - peanut butter, once opened, should be stored for no longer than 2 months in the cupboard - it is best not to store food in the freezer for too long

Answer 75

- health care aides assist only to make sure that clients take their own medications as indicated in the Care Plan - only a nurse has the authority to administer medications without the client's assistance

Answer 76

Assist: to help Administer: to give

Answer 77

Self-administer

Answer 78

Prescription medication: medications that require a physician’s prescription and are dispensed by a pharmacist (antibiotics and blood pressure medications) Over-the-counter medication: medications that can be bought without a physician’s prescription (acetaminophen or Tylenol and cough drops)

Answer 79

Medication particles are inhaled into the lungs suspended in air or gas.

Answer 80

Powdered dosage form compressed into hard disks or cylinders.

Answer 81

Medication contained within a semi permeable membrane which allows medications to be absorbed through the skin.

Answer 82

Fine drug particles dispersed in liquid medium, must be shaken prior to administration.

Answer 83

Medication dissolved in a concentrated sugar solution may have flavouring added.

Answer 84

Solid dosage form mixed with gelatin and shaped in the form of a pellet for insertion into a body cavity, melts at body temperature.

Answer 85

Mediation in powder, liquid, or oil form encased by gelatin shell. coloured to aid in identification.

Answer 86

- name of the medication - what the medication is for - dose of the medication needed - when it must be taken - how it must be administered

Answer 87

1) Right client 2) Right medication 3) Right time 4) Right route 5) Right amount 6) Right documentation * helps decrease the likelihood of medication errors

Answer 88

1) remind the client that it is time to take their medication (should be taken at the same time each day, do the 5 safety checks) 2) wash your hands and assist client with washing theirs 3) bring the medication container and other supplies needed in order to take medication 4) loosen and remove the lid of the container or push medication out of bubble pack (opening these may be difficult for those clients with decreased use of their hands) 5) supervise the client as medication is “poured” into the hand, spoon or cup (health care aide can only hand the client the medication container) 6) ensure that medication is taken correctly and exactly as ordered (since elderly have more vision and hearing problems, misinterpretation or misunderstanding of directions may occur, or can be confused in the multitude of directions to take many different medications., client should never take more medication that is set out) 7) steady the client’s hands as medication is poured and then taken 8) if client’s medication is in a patch applied to the skin, remind the client to the new site, remove the old patch immediately before applying the new patch (so client does not get medication from both old patch and new patch) 9) document on the Treatment Sign-off record (record date, time taken, the action taken and your initials)

Answer 89

Write date, time, meds taken and sign initials

Answer 90

Write date, time 3 meds taken, green pill refused, says it makes her dizzy, Resource Coordinator notified, sign initials.

Answer 91

Write date, time, evening meds not given, client says son gave her meds, bubble pack/dosette is empty for the evening slot, Resource Coordinator notified, sign initials.

Answer 92

If the client: - doesn’t know why medication is being taken - is not taking medication exactly as ordered - is confusing different medications with each other - is taking medication which is not on the Care Plan (client may experience nausea, vomiting, diarrhea, itching, difficulty breathing, skin rash or hives after taking medication; continues to have severe pain despite taking pain medication as ordered)

Answer 93

- client must be able to self-direct - skin must be clean and dry before applying - gloves must always be worn - names of ointments or creams must be specified on the assignment sheet - always apply a thin layer and rub in well unless otherwise specified - do not apply substances to open sores unless specified to do so - do not massage or apply ointments to reddened areas unless label directs you to do so - consult with supervisor before applying any lotions other than moisturizer

Answer 94

-may be applied only after you have received client specific training provided by an RN (RN referral team)

Answer 95

- it is considered a medication - each client is prescribed a litre/flow/per minute and ordered by the physician - know your client’s liter flow - may be asked to assist with the management of oxygen equipment - making adjustments to liter flow is NOT your responsibility - ask the client to show you the information package provided by the oxygen supply company left by the supplier and familiarize yourself with it - tell your client that they can’t smoke or use candles in the home due to oxygen is flammable, and must be kept away from heat sources and open flames

Answer 96

- an oxygen concentrator - 1 to 3 large backup oxygen cylinders (with regulators) - smaller portable cylinders for mobilizing outside the home

Answer 97

- electrical device that when connected to a power supply, draws in room air and separates oxygen from the air stores and delivers it to the client via nasal cannula and tubing connected to a flow meter on the device - maximum amount of oxygen that can be administered is 5L/min

Answer 98

- greet, identify client (name, address) - sanitize hands - give them the bubble pack - 5 safety checks - push medications out of bubble pack into a small cup or dish - checks to see if all pills are pushed out - take the medications to the client - gives the client water - ensure the client has swallowed medications - identifies what needs to be reported to RC/AHU and documents

Answer 99

- Acquired Immunodeficiency Syndrome - illness that affects the body’s immune system causing the person to be susceptible to many life-threatening illnesses - no vaccine or cure - once an individual develops it, it is fatal - caused by a virus, the human immunodeficiency virus (HIV) - AIDS is the last stage of an HIV infection

Answer 100

- virus can be in the body for many years before it causes any symptoms - diagnosis of AIDS is only made once the immune system is damaged and the individual exhibits specific symptoms and diagnostic criteria - a person can be infected and untreated for HIV virus for up to 10 years but not develop AIDS - AIDS virus cannot live outside the body so cannot be spread by shaking hands or hugging, using a public washroom or water fountain or any other casual contact - it is transmitted by unprotected intercourse with an infected person - needle-sharing among intravenous (IV) drug users - HIV-infected mothers to their babies at birth or during breastfeeding - infected body fluids coming indirect contact with broken skin

Answer 101

- ranges from homemaker assistance to intensive physical intervention depending on the health status of the client and the amount of family/ auxiliary support available to the client - specific activities will be guided by the client’s individualized care plan

Answer 102

- before and after caring for the client - whenever dealing with food - whenever you come into contact with fluids - when soiled * if home has no way of washing hands, your employer must supply antiseptic cleaners and paper towels or antiseptic wipes

Answer 103

-when doing a task that involves any body fluid

Answer 104

Since it is not passed through by coughing you do not need to wear a mask.

Answer 105

Like dealing with any other client, only wear if in contact with body fluids and you don’t want to dirty your clothes.

Answer 106

-place in a puncture-resistant container, put in a plastic bag and discard with the rest of the household garbage NOTE: because of the risk of contamination and personal injury, it is safer for clients with AIDS to use an electric shaver

Answer 107

- when cleaning body fluids from clothes and surfaces | - cleaning the home

Answer 108

No, unless you have an open sore and the clothes has body fluids that could come in direct contact with your wound.

Answer 109

-nothing special needs to be done unless there is bleeding from the mouth then dishes should be washed separately in a bleach solution

Answer 110

- contaminated waste should be placed in a plastic bag and discarded with the rest of the household garbage - items covered with blood or other body fluids should be placed in a plastic bag and immediately sealed and disposed of

Answer 111

- since the client is a very high risk of getting infections, good hygiene and hand washing are the best preventative measures - family members and visitors with infections should be encouraged to stay away or keep their distance until they are feeling better - if the health care aide has an infection then they shouldn’t be working

Answer 112

- you should not be providing direct physical care unless the cut can be safely and completely covered - this is because direct contact of body fluid with the open cut could cause transmission of the virus

Answer 113

- gloves should be worn when providing skin care - skin and hair tend to be dry - help client avoid scratching - keep client’s nails short and trimmed - use non-abrasive, non-drying, unscented soaps and lotions - for foot lesions, put white cotton socks and shoes which do not cause sweating - clean, unwrinkled bed linens - change client’s position in bed every few hours

Answer 114

- need for rest and sleep will vary day to day - complete important tasks first and at the time of day when client has the most energy - balance periods of activity and rest

Answer 115

- can usually benefit from a high-calorie, high-protein diet (meats) - client’s appetite frequently decreases as they day goes on and will be influenced by many factors - decreased appetite later in the day so make a bigger lunch - nausea - fatigue so take breaks between activities - oral lesions

Answer 116

- dehydration - fever/night sweats - diarrhea - difficulty breathing / coughing - pain - safety

Answer 117

- good health - independence - the right to a long happy life

Answer 118

- be prepared to witness the process of grieving and feelings of anger, guilt, depression expressed by the clients, family members and family - stigma attached to having AIDS - share the same problems experienced by people who have other chronic illnesses, but these concerns are compounded by society’s negative attitudes - conflicts between family members and the client may occur and are made worse by the nature of the disease - feelings of guilt or fear of gossip or social prejudice may cause family members to isolate themselves from relatives and friends who might otherwise be a source of comfort and support

Answer 119

- people with AIDS use drugs - people who get AIDS are gay - people with AIDS brought this disease on themselves -care may be biased and not the upmost best care provided, not as much effort put into it, will treat the client differently

Answer 120

- drug therapy - management of symptoms - prevention (or treatment) of opportunistic diseases - prevention of complications

Answer 121

- dementia is seen in the final stages of the disease, caused by HIV infection in the brain - treatable causes may be from dehydration, opportunistic diseases and/or drug side effects - dementia can progress from symptoms such as decreased ability to concentrate, forgetfulness, social withdrawal, personality changes, confusion, hallucinations, and slowed motor responses to more severe symptoms such as paraplegia, incontinence, and coma * note any changes to your supervisor

Answer 122

- assist with personal care - encourage self-care to the extent the client is able - facilitate home maintenance as directed by the care plan - focus on client comfort and safety

Answer 123

Home emergencies you are alone.

Answer 124

- examine the home for safety hazards - keep the lighting bright - use non slip rugs only - keep walkways and staircases clear - keep unsafe products and items in a safe place - maintain home appliances and equipment in good working order - keep medications in original bottles, with clear labeling and out of reach of children - store cleaning products in original containers and out of reach of children - have client consider numerous telephone locations or a cordless phone to avoid rushing to answer the phone - have the client consider the installation of hand rails and grab bars in the bathroom

Answer 125

- stay calm - check for life-threatening signs such as level of consciousness, breathing, a pulse and bleeding - keep the person lying down or in the position in which they were found , moving the person could make it worse - give the following information to the operator when you call for help or to activate the EMS system: your location, telephone number you are calling from, what happened, how many people need help, and condition of the person, obvious injuries and life-threatening situations - emergency phone numbers that you should have readily available and numbers the client should have in a visible location close to the phone include: police, fire, ambulance, poison control (911 in Manitoba for all of these), your supervisor and client’s family member/contact person

Caring For Clients In The Community Flashcards

(155 cards)