Health Observation

With the observations, the goal was to become aware of what is in store for the future both within school and after graduation. First person observed was Sharon, a dental hygiene student at PIMA, in her 5th semester. To begin her visit, Sharon ensured she had all the necessary paperwork and materials needed for the visit prior to procuring her patient from the lobby. After sitting the patient down, she reviewed his medical history with him and took his vitals, she then turned her light on for an instructor. Once the instructor arrived, she presented the patient and had the instructor sign off on the paperwork. After the instructor left, Sharon quickly began to continue with an oral cancer screening (OCS), noting any findings. From there, she took periodontal probing depths (PPD), gingival margin to cementoenamel junction readings (GM to CEJ), clinical attachment loss (CAL), and periodontal description. Immediately after writing all her notes she turned her light on for an instructor to come evaluate her findings, which is called check in. When the instructor came into the room he sat down and had Sharon read off her findings to him while he did his own exam on the patient. From there, Dr. Burnett came to evaluate the patient. Unfortunately, the 3 hours had pasted by the time all this was done, so the patient was scheduled at a later date for his prophy.

This artifact falls under NAEYC Standard 4c because it relates to using a wide variety of appropriate teaching approaches to help children learn about proper nutrition.

Save this form on your computer as a Microsoft Word document. You can expand or shrink each area as you need to include the relevant data for your client.

On Friday, 10-28-2016, at approximately 6:14AM, I, Officer Larry Thomas was dispatched to (UAMS) Distance Health located on W. Markham, in reference to two subjects trespassing on the property.

Trauma one Pediatric Emergency Department! Trauma one Pediatric Emergency Department responding over! Rescue Unit 29 transporting a 12 year-old boy, named Mike, hit by a car while riding his bicycle. This is a hit and run accident, but other motorists called a rescue unit. The child was not wearing a helmet. Facial bleeding is under control, but he suffered facial and head trauma. There appeared to be no facture of the extremities. Presently he is awake and semi-alert. Vitals signs: BP 120/56, Pulse 120, Oxygen

Worker observed one year old Vincent, he just had a birthday on February 15th. He was observed to be wearing a onsie and was sitting on a high chair. Vincent was eating gold fish crackers. He appeared to be healthy with no visible marks or bruises. Worker was informed that he received four vaccinations and those were his one year old vaccinations. He had his first birthday celebration at his daycare facility. It was a Mickey Mouse theme. Present at the party was his PGM, MGM his father Weylin, mother Katherine as well as the rest of the children in the daycare facility.

Some interesting statics that "PROVE" SOEMTHING are 49% of students that participated in a Food Sensations sessions intended to make the foods prepared (in the session) at home, and approximately one in five students intended to make changes to the foods that they eat. After participating in a session 100% of students were aware that they should eat two fruit and 91% knew that they should eat five vegetables (related to an older government initiative called 'Go for 2&5'). 91% of students enjoyed participating in the Food Sensations session. This shows us that initiatives that strive to encourage and increase awareness of the need to eat more fruit and vegetables can have positive influence on

Our needs assessment was primarily accomplished through our meeting with Nurse Munsey, who gave us a general overview of the main nutrition concerns of the children at Crownover Middle School. A number of questions for Nurse Munsey that were directed at collecting information that we felt would be pertinent to the age group. No survey was sent out to the teachers. Instead, Nurse Munsey sent an email before our meeting to see what teachers would be interested in having us present. The following is a summary of what was found.

To touch on poor nutrition, research shows that almost one-third of U.S. children between the ages of four and nineteen eat fast food every day; this results in weight gain of approximately 6 extra pounds on a growing child each year (NACHRI, 2007). Fast food consumption has increased fivefold among children since 1970. Not only is fast food an issue, but when parents reward their children with sugary foods and/or use fruits and vegetables as a punishment, this may cause children’s views toward nutritious food to be negative. Some great educational tools that can be shared both in and out of the classroom are “The Food Guide Pyramid” and “My Plate.” Both show that appropriate number of serving of each food category. “My Plate” does a great job of even providing games, activity sheets, kid-friendly recipes, and physical activity tips to elementary aged children (My Plate, 2015). They also provide great resources for adults so parents and educators can practice what they preach and set good examples for children. Educating children on an what a healthy diet consists of and why it is important is probably the greatest preventative tool we can use to prevent obesity. As the famous saying goes, “knowledge is

Health Assessment Physical Assessment Documentation Form Date: __3/1/16________ Patient Information Patient Initials BR Age 30 Sex Female General Survey Does patient appear to be their stated age?

List two potential problems that a nurse may discover in an assessment of each age group.

Before the program starts the staff member and volunteer need to make sure all counter tops and equipment being used have been washed and wiped down (Kids in the Kitchen, n.d). Once the children are settled and attendance has been taken, it is time to designated tasks to the children (Kids in the Kitchen, n.d). These task are as followed set table, clear table, wash table wash dishes, put away clean dishes, pick up garbage (Kids in the Kitchen, n.d). Once the rules are set and told to the children the cooking class can begin. During the cooking process the staff and volunteer discuss about the certain foods and what food groups they would fall into. Depending on what is being made that week there are some different questions that are being asked in regards to the food of the week. The first week they make “Shake your Frooty” which is a fruit shake (Kids in the Kitchen, n.d). During the process of preparing the food, staff are recommend to ask discussion questions that are related to nutrition. Some discussion questions can be in regards to the taste and texture of the fruit shake, discuss the different ingredients in the fruit shake and see what food group they go into, what is sweeter honey or sugar? (Kids in the Kitchen, n.d). The questions are all based off the session of the week. While the food is being cooked or cooled down the children are allowed to go out to the games room or computer room for 15 minutes. At the end of the session the kids are given a copy of the recipe that they put into there cooking book that they can take home at the end of the

Connecting consumers to reliable health care information or health care providers can be challenging for any institution. At the current time, there are two popular methods that allow consumers to access health care. One method to obtain reliable health-related information is through an electronic web-based resource. The other option, if a consumer prefers to see a health care provider in person, is through a walk-in clinic. Utilizing these resources allows the consumer to see a health care provider for acute and minor illnesses or obtain detailed information and potential treatment options via the internet. When looking to increase usability and awareness, institutions should understand the values and preferences of

About 600 students of the 1,364 students who were presented fruit ate it on that same day. The average intake for those who consumed fruit was above half a cup, which is higher than the necessary portion quantity in one day for those in grades kindergarten through 8th grade. Conversely, out of 850 students offered vegetables, 51 students ate it. This research shows that food service workers may need to think about how to make the fruits and vegetables more aesthetically pleasing. It also suggests children may not know what they are due to being used to fast food every day when not at school.

During the observation day at the middle school the nurse had many students come in for different reasons, but one of the more popular reasons was students with upset stomachs or stating “feeling like they’re going to faint” from not having the proper nutrition. The nurse offered them a snack and used the time in the nurse’s office to teach the students about the importance of eating breakfast and having the proper nutrition to be able to function well during school. According to Perry, Hockenberry, Lowdermilk, & Wilson (2010), “Health care education of school-aged children is