FOUNTAIN OF PEACE COLLEGE

LESSON PLAN FOR CLINICAL TEACHING

Course: Fundamentals of nursing

Teaching Method: Demonstration/Discussion

Topic: Injection giving

Student: Phaides Mwanza

CU: 18010708

Supervisor: Madam Tomaida Daka

Duration: 1Hour

Audience: 1st year Student Nurses

Venue lecture room

1
GENERAL OBJECTIVE

At the end of the lesson Students should be able to demonstrate how to give an injection and be able
to carry out the procedure.

SPECIFIC OBJECTIVES:

At the end of the lesson students should be able to:

1. Define injection giving.

2. Mention the indications for giving injection.
3. Principles of insertion of injection giving.
4. Mention the appliances or accessories used in injection giving.
5. Outline the procedure for injection giving.

INTRODUCTION

My names are Phaides Mwanza a fourth year student from Chreso University, studying Bachelor of
Science in Nursing. In our midst we have my supervisor MADAM TOMAIDA DAKA who will be
with us during our lecture/discussion. I urge all of you to feel free, participate actively and ask
questions where you are not clear. we are going to discuss how to carry out injection giving. We are
going to define injection giving, discuss the principles of injection giving, method of injection giving.
You are expected to carry out injection giving procedure.

2
Specific Content Teaching Audio Teacher Stude
Objectives Method visual activity Activi
aids

Define food Definition discussion Flip Explaini Takin

preservation charts, ng, down
Food preservation os the retaining of food overva period markers asking
of time without being bwing contained by a pwthogenic question Listen
s asking
organisms or chemical and without losing its clour
questi
texture flavor and its nutriteous value

Food preservation usually involves the preventing of

bacteria fungal and other micro organisms as well as
retarding the oxidation of fats which causes rancidity

There are 3 types of food namely:

Mention the
three types of 1.Perishables
food
Lasts for less time 2 days to one week
examples:fruits,milk,vegitables,meet.

2.semi perishables

Lasts for about 2 months and are processed.

Example:icecream,cheese bread,cake,pasteries

3.shelf stable

These type of food tend to have longer shelf life

Example:food grains

1.inhibit growth and activity of micro organisms

Explain
Asepsis(to keep out micro organisms,stopping the growth
Principles of
and activity of micro organisms low tempreture and
food
3
preservation drying a chemical,destruction of MOs cheating or
radiation

2.protecting againes self decomposition of food inhibit

the activity of endigeneous enzyme phonolase delay or
inhibit chemical reaction(non enxymatic browing
protecting from invasion and spoilage by insects and
protect againest losses

3.To prevent oxidation and recontamination of the

preserved food by sealing it quickly and completely

4.To keep keep colour,flavour,appearance and nutrient

value of the food as possible to those of the unprocessed
variety

Explain the
Importance of
food
preservation
Preservation is impotance in the food industry due to a
number of reasons social,physchological and health factors
such as

 Increasing self life

 Retaining the quality of food,color and texture
 Increases food supply
 Add variety to the food
 Decreases wastage of food
 Makes food available throughout the year

4
  To save money through ecomonies of scale

Methods of Preservation methods vary according to the food and

food items to be preserved which can be broadly classfied into

preservation types namely:

1. Bacterial method:in this method most of the micro

organisms are killed example cooking,caniing
pasteurization sterilization Uradication
2. Bacteriostatic methods: this is based on the removal
of water use of acids,souls or spices,keeping the food
stuff in low tempreature methods based on this
principle are dryin,freezing,pickling salting and
smoking

Explain the
techniques of There are two techniques of food preservation namely:
food
1. Physical method :
preservation
 Freezing and canning

Mostly rely on killing micro organisms or atleast

stoping there growth for long enough

 Drying,gamma,irradication

Exposure to ultra voilet or high intensity white long

high pressure and filtration

5
 2. Chemical method

 Presersatives work either as direct microbial poisons

or reducing the PH that prevents the growth of MOs
chemicals mostly used are nitrites and Nitrates to
preserve.sulphites to prevent the browning of fruits
and vegitables

explain the The most common ways to preserve food are;

most common
 Bottling and canning
ways to
bottling and canning is a process of preserving food
preserve food
by heat and then sealing it in a tight container,the
food is boiled to kill micro organisms
 Pickling
Pickling is puttimg vingar or other acids to the food
which makes it difficult for any micro organism to live
commonly picked food i onion,soya beans and chillies
 Salting
Salting is an old age way for preserving food ,the salt
draw out mositure amd prevents macro organisms
from growing.in this process food such as fresh fish
and coarse salt is rubbed into it
 Cooling and freezing
cooling and freezing are the most common forms of
food preservation cooling slows down the action of
micro organisms thus it takes longer to spoil.
 Waxing
waxing of fruit and vegetables is also common in
apples and oranges,eggplants and liquid wax to fungal

6
 and loss if moisture
 Pasteurization
Means heating food to a certain tempreature of
some time followed by rapid cooling heating at
enough tempreature which kilss most bacteria
however it does npt affect the the tastes and
nutritional value of food
 Boiling
AS food is heated and cooked the heat kils the micro
organisms however those affected by heat will grow
when the condition is suitable
 Smoking

This is a process of frying foods with smoke for a long

period of time,this method is mostly used on fish.the drying
effects of smoke and the chemicals produce the smoke to
preserve the food.

Baking- is the cooking of food by dry heat in an oven in

which the action of the dry convection heat is modified
by steam.

Advantages

- A wide range of savoury and sweet foods can be

State the produced
methods of
- Bulk cooking can be achieved with uniformity of
cooking and colour and degree of cooking
there
- Baking ovens have effective manual or automatic
differences controls

- There is straightforward access for loading and

removal of items

7
Disadvantages

- Requires regular attention

- Ovens are expensive to heat

Roasting-is cooking in dry heat in an oven or on a spit

with the aid of fat or oil. Examples of foods which be
roasted include beef, pork, poultry and vegetables like
potatoes.

Advantages

Good quality meat and poultry is tender and

succulent when roasted
Meat juices from the joint are used for gravy and
enhance flavor
Ovens with transparent doors enable cooking to
be observed
Access, adjustment and removal of items is
straightforward

Disadvantages

Requires regular attention

Ovens are expensive to heat

Grilling- is a fast method of cooking by radiant heat and

is also sometimes known as broiling. Examples of food
which you may grill include fish, steak,

Advantages

Speed of grilling enables food to be quickly

cooked to order
Charring foods gives a distinctive appearance and
improves flavor
Control of cooking is aided because food is
visible during grilling
Grills may be situated in view of customers

Disadvantages

8
 More suitable for expensive cuts of meat
Requires skill

Frying is the cooking of food in fat, such as butter or

vegetable oil.

Advantages

It is a fast method of cooking food

Frying adds fat and calories to food because the
food absorbs some of the fat in the pan.

Disadvantages

Some food may not be properly cooked.

Boiling is cooking food in boiling water, which has a

temperature of about 100 °C (212 °F).

Advantages

Older, tougher, cheaper joints of meat and poultry

can be made palatable and digestible
Nutritious, well flavored stock is produced
It is labor saving, as it requires little attention
It is safe and simple

Disadvantages

Foods can look unattractive

It can be a slow method
There is a loss of soluble vitamins in the water

Steaming-is the cooking of prepared foods by steam (moist heat)

under varying degrees of pressure.

9
Advantages

Retention of nutritional value

Makes some foods lighter and easier to digest

Vegetables are freshly cooked, retaining colour, flavour and nutritive

value

With steamed fish, the natural juices can be retained by serving with
the fish or in making an accompanying sauce

Steaming is economical on fuel as a low heat is needed

Disadvantages

Foods can look unattractive ,It can be a slow method

10