typhoid fever.docx

7/29/2019 Typhoid Fever.docx

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Navarro, John Paul M.

BSN III L3

A. Description of the Learner: Rodrigo Oras, a 39 years old male who is diagnosed having Typhoid Fever for 5daysB. Learning Need: General Information about Typhoid FeverC. Learning Diagnosis: Knowledge Deficit: Typhoid fever related to lack of information.D. Goal: The patient will be able to have learning about Typhoid fever, Hand washing and Proper handling of food.E. Teaching Plan Proper:Learning Objectives Learning Content Learning

Strategies/Activities

Time allotment and

Resources Needed

Evaluation

Upon completion of the topic

on Typhoid Fever the patient

will be able to:

1. Describe what isTyphoid Fever

What is Typhoid Fever?

1. Is a life-threatening illnesscaused by the bacterium

Salmonella Typhi.

One-on-one discussion 1 minute

Pamphlet

Instant Oral Feedback

The patient will be able to

describe Typhoid Fever using

own words.

2. Give informationabout the spread of

Typhoid Fever.

1. You can get typhoid feverif you eat food or drink

beverages that have been

handled by a person who

is shedding Salmonella

Typhi or if sewage

contaminated with

Salmonella Typhi bacteria

One-on-one discussion 1 minutes

Pamphlet


The patient will be able to

give information about the

spread of Typhoid Fever


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gets into the water you

use for drinking or

washing food.

3. How can you AvoidTyphoid Fever?

How can you avoid Typhoid

Fever?

1. Avoid risky foods anddrinks.

2. Get vaccinated againsttyphoid fever.


Pamphlet


The patient will be able know

how to Avoid Typhoid Fever

3. Give atleast 2 sign andsymptoms of TyphoidFever present in the

client,

What are the signs and

symptoms of Typhoid Fever?1. Fever (3840 C),

Panghihina, Pananakit

ng Tiyan, Pananakit ng

Ulo, Nawawalan ng

gana kumain, at maaari

din magkaroon ng

Rashes.


Pamphlet


The patient will be able knowthe signs and Symptoms of

Typhoid Fever.

4. Share atleast 3importance of Boil it,

cook it, peel it, orforget it.

Boil it, cook it, peel it , or

forget it"

1.pag iinum ng tubig

siguraduhing bumili ng naka


Pamphlet



Boil it, cook it, peel it, orforget it.


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bote o ipainit ito ng isang

minute bago inumin. Mas

mainam din na inumin ang

Carbonated water.

2.Uminum ng tubig na walang

yelo, kung maglalagay ngyelo, siguraduhin na ang tubig

na ginamit ay pinakulo or

nakabote.

3.Kumain ng mga pagkaing

nahugasan at nalutong mabuti,

mas maganda kung bagong

luto or yung mainit pa.

4.Iwasan ans mga hilaw na gulay

at prutas na hindi nababalatan.

Isa na ditto ang lettuce

mahirap kasi itong hugasan at

macontaminate.

5.Kung kakain ng prutas o gulay

na nababalatan siguraduhin na

nahugasan ito ng mabuti bago

at pagkatapos balatan. Wag

kainin ang pinagbalatan or

iwasang macontaminate ng

pinagbalatan ang kakainin.

6.Iwasan ang pagbili sa mga

street vendors and street


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foods. Hindi kasi

nakakasiguro kung gaano

kalinis ang paghahanda or

pagpapanatili ng kalinsan ng

kanilang mga ibinibenta.

5. Will be able to giveabout the importance

of Frequent Hand

washing

Hand Washing

Basain ang kamay sa malinis na

tubig (maligamgam o

malamig) at maglagay ng

sabon.

Kuskusin ng mabuti and mga

Kamay at siguraduhin na

linisin pati likod at mga singit

ay malinis. Isama din ang

inyong mga kuko at mgadaliri,

Ituloy lang ang pagkuskos mga

atleast maghugas ng 20

seconds or pwedeng kantahin

ang happy Birthday ng

dalawang beses.

Mag hugas ng mabuti

siguraduhin malinis at

nahugasan ng mabuti ang

kamay sa tubig.

Patuyuin ang kamay gamit angtowel or patuyuin gamit ang

hangin.


Pamphlet



the importance of frequent

Hand Washing


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Learning Content

What is Typhoid Fever?

Is a life-threatening illness caused by the bacterium Salmonella Typhi.How is typhoid fever spread?

Salmonella Typhi lives only in humans. Persons with typhoid fever carry the bacteria in their bloodstream and intestinal tract. In addition, a small numberof persons, called carriers, recover from typhoid fever but continue to carry the bacteria. Both ill persons and carriers shed Salmonella Typhi in their feces

(stool). You can get typhoid fever if you eat food or drink beverages that have been handled by a person who is shedding Salmonella Typhi or if sewage

contaminated with Salmonella Typhi bacteria gets into the water you use for drinking or washing food.

How can you avoid typhoid fever?

Two basic actions can protect you from typhoid fever:

Avoid risky foods and drinks. Get vaccinated against typhoid fever.

What are the signs and symptoms of typhoid fever?

Persons with typhoid fever usually have a sustained fever as high as 103 to 104 F (39 to 40 C). They may also feel weak, or have stomach pains,headache, or loss of appetite. In some cases, patients have a rash of flat, rose-colored spots. The only way to know for sure if an illness is typhoid fever is

to have samples of stool or blood tested for the presence ofSalmonella Typhi.

"Boil it, cook it, peel it, or forget it"

If you drink water, buy it bottled or bring it to a rolling boil for 1 minute before you drink it. Bottled carbonated water is safer than uncarbonated water. Ask for drinks without ice unless the ice is made from bottled or boiled water. Avoid popsicles and flavored ices that may have been made with

contaminated water.

Eat foods that have been thoroughly cooked and that are still hot and steaming.


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Avoid raw vegetables and fruits that cannot be peeled. Vegetables like lettuce are easily contaminated and are very hard to wash well. When you eat raw fruit or vegetables that can be peeled, peel them yourself. (Wash your hands with soap first.) Do not eat the peelings. Avoid foods and beverages from street vendors. It is difficult for food to be kept clean on the street, and many travelers get sick from food bought from

street vendors.

What is the right way to wash your hands?

Wet your hands with clean, running water (warm or cold) and apply soap. Rub your hands together to make lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails. Continue rubbing your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice. Rinse your hands well under running water. Dry your hands using a clean towel or air dry them.

Reference:

Mayo Foundation for Medical Education and Research (MFMER) (2012) Center of Disease Control and Prevention (CDC) (2012) National Center for Emerging and Zoonotic Infectious Diseases (NCEZID) Division of Foodborne, Waterborne, and Environmental Diseases (DFWED)
http://www.cdc.gov/ncezid/http://www.cdc.gov/ncezid/dfwed/index.htmlhttp://www.cdc.gov/ncezid/dfwed/index.htmlhttp://www.cdc.gov/ncezid/

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