DESCRIPTION OF THE LEARNER: The learner is a 54 years old female that was admitted in Medical Ward- Saint Louis

University.The patient was diagnosed with Type 2 Diabetes

2 years ago. “napabayaan ko kasi tong diabetes ko,kaya ang tagal gumaling ng mga sugat ko” Due to poor wound healing There's now a presence of dry wound to her body over
the upper and lower extremities,claims that it was itchy but no pain, it was a regionalized wound, no discharge noted, no edema , no redness and with foul odor. Also whenever
her wounds is itchy is she used to scratch it.

LEARNING NEED: The patient must learn how to prevent Infection

LEARNING STYLE: The learner can easily remember and learn new things that are shown and discussed to her through discussion

LEARNING DIAGNOSIS: Knowledge Deficit infection control related to

Risk for infection related to poor wound healing secondary to diabetes

GOAL: The Learner will be able apply to herself the infection controls.

BEHAVIORAL LEARNING TOPIC OUTLINE TEACHING STRATEGY/METHOD TIME ALLOTMENT /RESOURCES METHOD EVALUATION
OBJECTIVE AND ACTIVITIES NEEDED

After 15 minutes of
discussion of the client will
be able to:
 Identify the  Infection definition  One on one discussion  2 minutes  Feedback: The learner
definition of will be able to identify
infection the definition of
infection
 Describe the signs  Wound infection signs and  One on one discussion  3 minutes  Feedback: the learner
and symptoms of symptoms or significant others
infection will atleast state 2-3
 signs and symptoms
of infection
 Describes ways to  Ways to prevent wound  One on one discussion  3 minutes  Feedback: the learner
prevent infection infection or significant others
 Hand washing  Demonstration  5 minutes will atleast state some
interventions of
wound infection
 The learner can able
to demonstrate the
proper hand washing
 Identify proper  Nutrition for wound healing  One on one discussion  2 minutes  Feedback: the learner
nutrition for wound an able to identify
healing proper nutrition for
wound healing

LEARNING CONTENT

WHAT IS INFECTION?
It is the build up of extra bacteria in the wound that may slow healing and cause other complications

SIGNS ANS SYMPTOMS OF INFECTION

If the wound is already infected there's already a presence of: Widespread Infection:
 Thick green or yellow drainage  Fever or chills
 Foul odor  Weakness
 Redness or warmth around the wound  Confusion or difficulty concentrating
 Tenderness of surrounding area  Rapid heart beat
 Swelling.
WAYS TO PREVENT WOUND INFECTION
1. Wash your hands.
2. Clean the wound site as soon as possible.
 Wipe the wound clean using a wet paper towel or wash cloth with soap.
  Wipe the wound from the middle to the outside. This moves the debris away from the center of the wound.
 Make sure the wound is free of debris and dirt.
 Rinse the wound well with water and blot dry with a towel.
3. Cover the wound with a sterile dressing. You may use an over-the-counter antibiotic ointment, if desired.
4. Clean and inspect the wound daily for signs of infection.

 HAND WASHING
Handwashing, when done correctly, is an important personal hygiene practice to prevent contracting and spreading communicable diseases.

When should we wash our hands?

 Before touching the eyes, nose and mouth

 Before eating or handling food
 After using the toilet
 When hands are contaminated by respiratory secretions, e.g. after coughing or sneezing
 After touching public installations or equipment, such as escalator handrails, elevator control panels or door knobs
 After changing diapers or handling soiled articles when looking after young children or the sick

Steps for good handwashing

1. Wet hands under running water.

2. Apply liquid soap and rub hands together to make a soapy lather.
3. Away form the running water, rub the front and back of hands. Message all the finger tips properly including the thumb, the web of the fingers, around
and under the nails. Do this for at least 10 seconds.
4. Rinse hands thoroughly under running water.
5. Dry hands thoroughly with either a clean cotton towel, a paper towel, or a hand dryer.
6. The cleaned hands should not touch the water tap directly again.
7. The tap may be turned off by using the towel wrapping the faucet; or after splashing water to clean the faucet; orby another person.

NUTRITION FOR WOUND HEALING

The Nutrition Tips
 The first priority is to eat sufficient calories from a balanced diet of nutritious foods. Plan healthy, balanced meals and snacks that include plenty of foods from all the
MyPlate food groups — protein, fruits, vegetables, dairy and grains.
 Include optimum amounts of protein. Aim for 20 to 30 grams of protein at each meal and 10 to 15 grams of protein with each snack. A piece of cooked chicken, lean
meat or fish the size of a deck of cards (about 3 ounces) contains 20 to 25 grams of protein. One egg, 1 tablespoon of peanut butter and 1 ounce of cheese each contain 6
to 7 grams of protein. One cup of low-fat milk or yogurt contains 8 grams of protein.
 Stay well-hydrated with water and other unsweetened beverages such as tea, coffee, 100-percent fruit juice and milk, which also contains protein.
 Some wounds may require a higher intake of certain vitamins and minerals. Talk with a registered dietitian nutritionist for an individualized eating plan with optimum
amounts of calories, protein, fluids, vitamins and minerals for your specific needs.
 For people with diabetes, controlling blood sugar levels is one of the best ways to prevent and treat a wound. Tell them to work with their physician and registered
dietitian nutritionist to develop a personalized blood sugar management plan.

Examples:
“Power” Foods and Food Groups to Help With Wound Healing
Protein: Meats, beans, eggs, milk and yogurt particularly Greek yogurt), tofu, soy nuts, soy protein products

Vitamin C: Citrus fruits and juices, strawberries, tomatoes, tomato juice, peppers, baked potatoes, spinach, broccoli, cauliflower, Brussels sprouts, cabbage

Vitamin A: Dark green, leafy vegetables, orange or yellow vegetables, cantaloupe, fortified dairy products, liver, fortified cereals

Zinc: Fortified cereals, red meats, seafood

REFERENCES:

“The nutrition tips” retrieved from https://www.marshfieldclinic.org/sports-wrap/identifying-infected-wounds

“Guidelines of Good Hand Washing” retrieved from http://www.info.gov.hk/info/sars/en/handwashing.htm
“Infection” retrieved from https://www.scribd.com/doc/74351616/Teaching-Plan-Infection-Control
TEACHING PLAN
Saint Louis University
School of Nursing
MEDICAL WARD

Submitted to:
Mr. Don Leonardo Dacumos
Clinical Instructor

Submitted By:
May M. Sapo
BSN IV-A4