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Learning Objectives

Proper Cleaning Techniques: Students will be able to describe how to properly clean hands and surface areas Preventing Cross-contamination: Students will be able to identify ways of preventing cross-contamination Cooking of Food: Students will be able to describe how to determine a properly cooked food Refrigerating Food: Students will be able to explain why refrigerating foods keep it safe to eat

Identified Strengths & Weaknesses of the Teaching


Facilitator: To maximize students engagement,

teacher had to assume the role of a facilitator during each teaching sessions. Self Directed Learning: Guide students by tapping into their self directed learning skills. Encouraged Dialogue: Use dialogue to promote clear understanding of the learning objectives

Identified Strengths & Weaknesses of the Teaching


Strength
Facilitator: To maximize

Weakness

students engagement, teacher had to assume the role of a facilitator during each teaching sessions. Self Directed Learning: Guide students by tapping into their self directed learning skills. Encouraged Dialogue: Use dialogue to promote clear understanding of the learning objectives

What is Diabetes?
Inability of the pancreas to either produce enough

insulin or the bodys ability to utilize the insulin it has Insulin converts glucose to a form that is usable by the body

Risk Factors
Family Hx of Diabetes
Ethnic ity Gender

Blood Glucose Goals


The America Diabetes Association (ADA)

recommends the following blood sugar goals for people with diabetes Before Meals: 70-130mg/dl After meals: less than 180mg/dl

Monitoring Blood Glucose


HbA1c, blood work that measures the percentage of

glycated hemoglobin in the blood. The test will measure the average control for the past 2-3 months Estimated Average Glucose is a new way to understand how well a patient is managing their diabetes

Hypoglycemia vs Hyperglycemia
Hypoglycemia
Low blood sugar Hyperinsulinemia Sweating Tachycardia Palpitation Nervousness

Hyperglycemia
Elevated blood sugar Inadequate insulin Nausea Polyuria Polyphagia Polydipsia

Tremors

Fatigue

Hypoglycemia vs Hyperglycemia
Hypoglycemia
Weakness Headache Mental Confusion Fatigue

Hyperglycemia
Headache Blurred vision Vomiting Abdominal cramping

Complications of Abnormal Glucose


Cardiovascular problems
Cerebro -vascular accident Renal complications

Blindness
Neurovascular problems

Blood Glucose Assessment Planning


The expected outcome focus on minimizing tissue

damage with fingerstick, achieving accurate results and maintaining glucose levels within goal range. Equipments: glucometer, gloves, alcohol swabs, lancets, paper towel, sharp box, and test strips, pen and log book

Blood Glucose Monitoring Implementation


Wash hands
Position site lower than heart Gather supplies and turn on meter

Apply strip into the meter


Select site and cleanse with alcohol. Position lancent firmly against the lateral aspect of the

finger and pierce

Blood Glucose Monitoring Implementation cont.


Allign strip with the finger to collect the sample
Read results, document results in the log book Disposed used supplies

Appropriate interventions for the value obtained

Blood Glucose Monitoring Evaluation


Observe site for bleeding and bruising
Ask undergraduates student nurses to discuss and

return procedure Observe students perform blood glucose monitoring

Review
I have been monitoring my blood glucose twice a day

before meals . My glucose range is usually between 100-400. but this morning my reading was 175. When is the best time to check the sugar. The best site to obtain blood sample

References

http://www.diabetes .org http://www.org/diabetes-basic/diabetes-statistics http://www.diabetes.niddk.nih.gov