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CCS3010 Health Care 2

Advanced · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students perform work assignments related to the role of a health care aide, including taking vital signs, making beds, providing skin care, repositioning clients and feeding clients using a variety of diets.
Prerequisite
CCS2010: Health Care 1
Parameters
Access to a facility with hospital beds and equipment.
Supporting courses
CCS1020: Back Care Basics HCS1100: Infection & Immunity 1

Outcomes The student will:

  • 1 perform work assignments of a health care aide

    • 1.1 describe the different sections in a care plan

    • 1.2 describe methods to organize work assignments

    • 1.3 implement the care plan according to employer policies and procedures

    • 1.4 facilitate client self-care

    • 1.5 describe the role of health care team members in the delivery of health care

    • 1.6 participate in case/team conferencing

  • 2 collect and record vital signs using appropriate methods and equipment

    • 2.1 describe appropriate measuring instruments and processes to measure:

      • 2.1.1 weight and height

      • 2.1.2 temperature

      • 2.1.3 respiration

      • 2.1.4 blood pressure

    • 2.2 perform basic assessment skills, including measuring:

      • 2.2.1 accurate weight and height

      • 2.2.2 accurate temperature

      • 2.2.3 respiration

      • 2.2.4 blood pressure

    • 2.3 demonstrate proper recording processes for:

      • 2.3.1 weight and height

      • 2.3.2 temperature

      • 2.3.3 respiration

      • 2.3.4 blood pressure

  • 3 demonstrate appropriate repositioning and bedmaking techniques

    • 3.1 demonstrate the principles of proper body mechanics when making beds and repositioning dependant individuals

    • 3.2 describe safety precautions and policies to follow when making beds and repositioning dependant individuals

    • 3.3 make a closed and open bed using approved procedures

    • 3.4 demonstrate proper techniques for repositioning a dependant individual in the following ways:

      • 3.4.1 by yourself

      • 3.4.2 with another professional or volunteer

      • 3.4.3 using a draw sheet

    • 3.5 describe how to make occupied beds using approved procedures and accessory devices used on beds

  • 4 explain strategies to prevent skin breakdown for individuals with restricted mobility

    • 4.1 explain the effects of pressure, shearing and inadequate moisture on the integrity of the skin

    • 4.2 describe strategies to reduce the effects of pressure

    • 4.3 describe strategies to prevent shearing

    • 4.4 describe strategies to retain skin moisture levels and manage care for ulcers

  • 5 demonstrate proper mealtime assisting techniques

    • 5.1 identify client diet and special needs by reviewing the care plan

    • 5.2 describe how to safely handle and store food by:

      • 5.2.1 identifying causes and symptoms of food poisoning

      • 5.2.2 listing common illnesses caused by eating contaminated food

    • 5.3 describe safety precautions and policies to follow when assisting clients with meals

    • 5.4 describe various feeding techniques and types of assistance, including:

      • 5.4.1 strategies to encourage balanced meal choices and portions

      • 5.4.2 cutting and arranging food on the plate when necessary to facilitate eating

      • 5.4.3 providing adaptive equipment; e.g., special spoons, utensils, cups, other aids

    • 5.5 describe special diets for clients, including:

      • 5.5.1 thickened diet

      • 5.5.2 minced and diced diets

      • 5.5.3 clear fluid diet

      • 5.5.4 full fluid diet

      • 5.5.5 soft diet

      • 5.5.6 light diet

      • 5.5.7 low-sodium or low-salt diets

      • 5.5.8 low-fat diets

      • 5.5.9 diabetic diet

      • 5.5.10 bland diet

      • 5.5.11 fibre-controlled diet

      • 5.5.12 allergy diet

      • 5.5.13 vegetarian diet

      • 5.5.14 meal replacement diet

    • 5.6 justify strategies for facilitating a positive mealtime experience, including the following:

      • 5.6.1 creating a pleasant environment, including the opportunity to socialize if possible

      • 5.6.2 modelling or assisting with proper hand washing and hygiene before and after meals

      • 5.6.3 serving food at a proper temperature for safety and enjoyment

      • 5.6.4 supporting independence and choice within safety guidelines

      • 5.6.5 allowing enough time for individuals with impairment to enjoy their meal

      • 5.6.6 alternating fluids with solids in response to an individual's preference and to ease his or her ability to swallow

      • 5.6.7 maintaining eye contact

      • 5.6.8 positioning the individual for safety and enjoyment

      • 5.6.9 assisting with locating food on the plate when there is a visual impairment

    • 5.7 describe when the abdominal thrust manoeuvre should be used

    • 5.8 describe strategies to observe the client during mealtimes to record and/or assist with amounts eaten, changes in appetite, fluid intake and swallowing difficulties

  • 6 demonstrate basic competencies

    • 6.1 demonstrate fundamental skills to:

      • 6.1.1 communicate

      • 6.1.2 manage information

      • 6.1.3 use numbers

      • 6.1.4 think and solve problems

    • 6.2 demonstrate personal management skills to:

      • 6.2.1 demonstrate positive attitudes and behaviours

      • 6.2.2 be responsible

      • 6.2.3 be adaptable

      • 6.2.4 learn continuously

      • 6.2.5 work safely

    • 6.3 demonstrate teamwork skills to:

      • 6.3.1 work with others

      • 6.3.2 participate in projects and tasks

  • 7 create a transitional strategy to accommodate personal changes and build personal values

    • 7.1 identify short-term and long-term goals

    • 7.2 identify steps to achieve goals

Program of Studies 2010. Source document, © Alberta Education.