SN X's Digestion: Skin To Skin

These microorganisms are transmitted from poor hand hygiene from health care workers to patients as well as touching of contaminated equipment and environmental surfaces. Microorganisms are most commonly introduced to susceptible sites such as open wounds or other portals of entry by contaminated hands. Infection leads to adverse clinical outcomes and can directly threat patient recovery.

There are four ways through which infectious diseases in dental clinics may be transmitted from patients to dental professionals (Szymanska, 2005). Infectious diseases might be contracted directly from the patients to dentists, hygienists or dental assistants through blood-borne bacteria and saliva. The contamination might happen from a needle stick, other accidental injuries of sharp instruments, or through an aerosol of blood, saliva or gingival secretions. Also, they might be contracted indirectly through transfer of microorganisms from a contaminated object in the clinic (Bednarsh & Molinri, 2010). Also, the contamination might occur as a result of spatter of blood, saliva, or nasopharyngeal secretions directly onto broken or intact skin. The fourth way is through aerosolization which means the transmission of infectious microorganisms in the air of the dental clinic (Rautemaa et al., 2006).

Before I started the assessment I used alcohol gel to decontaminate my hand. NICE (2006) states that hand must be decontaminated before each and every episode of direct patient care. It is important to decontaminate my hand to prevent cross-infection of micro-organisms from staff to patient, for example Hospital Acquired Infection. I realised that I am going to have contact with body fluid and blood therefore I put on a pair of latex gloves and disposable plastic apron. Wandsworth Teaching Primary Care Trust May (2008) states that ‘Personal Protective Equipment is designed to protect the healthcare worker from coming into contact with potentially infectious body fluids. It may also protect the patient from the healthcare workers own microbial flora’.

Once the dressings were securely on and the procedure had been finished, I removed my apron and gloves and disposed of them in the plastic bag, along with everything thing else I had used and then washed my hands again. After leaving the patients home I discussed my practical experience with the Nurse who informed me that I although I had carried out the procedure well it was actually carried out using a clinically clean technique rather than the Aseptic Non Touch Technique as I had thought. As I had used the same gloves to remove the dirty dressings from the leg ulcer and then apply new sterile dressings I had not maintained the Aseptic Non Touch Technique. The Nurse informed me that this was perfectly suitable for the procedure I carried out as the wound was still kept as clean as possible and dressings and equipment used were sterile.

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Conduct a literature search to locate research articles focused on a practice problem of interest. This literature search should include both quantitative and qualitative peer research articles to support your practice problem or issue of interest in 350-750 words.

I recognise that with my own experience it can be quite easy to cause cross contamination, correct hand washing is vital as it is one of the main cause for the increase of infections in hospitals. I thought that washing your hands was quite straight forward until I used the ultra violet light and saw the places that I missed. I now practise the seven stages of hand washing ensuring I clean my hands correctly reducing the risk of cross contamination.

Digestion is a complicated process that uses many different processes to digest food efficiently. It is necessary for not only us but for almost every organism. A major part in digestion is pH or how acidic or basic a substance is. pH helps digestion happen, the question is for the Stentor and the Rotifers at what pH ranges does their digestion occur? We will test that by using pH indicators, and observing the digestion happen under the microscope.

The digestive system is the process of turning food that we eat into nutrients that the body uses for energy. This system also creates waste that the body needs to eliminate. We are now going to talk about the journey of food through the digestive system to see how everything works together to reserve the nutrients of the food we take in everyday and how the body removes all the remaining substances from our body.

The digestive system has the function of digestion and absorption. This means that the digestive system breaks down food into small molecules that will be absorbed and used by the body. But this process can only be completed with the help of multiple organs – the esophagus, the stomach, and the colon, to name a few.

* Hand washing is the most important method of preventing the spread of infection by contact (Ayliffe et al 1999). The Nottingham University Trust Policy on Hand Hygiene (2009) states that there are three types of hand hygiene, the first is ‘routine hand hygiene’ which involves the use of soap and water for 15 – 20 seconds or the application of alcohol hand rub until the hand are dry. The second is ‘hand disinfection’ which should be used prior to an aseptic procedure by washing with soap and water and applying alcohol hand rub afterwards. The third is ‘surgical hand washing’ which is the application of a microbial agent to the hands and wrists for two minutes. In addition to which a sterile, disposable brush may be used for the first surgical hand wash of the day although continued use will encourage colonisation of microbes. The third example is the most appropriate to any O.D.P undertaking the surgical role as it is the best way for the surgical team to eliminate transient flora and reduce resident skin flora (World Health Organization 2010). The first and second are important to any O.D.P undertaking any other role within the Operating Department as this is the best way to reduce the transient microbial flora without necessarily affecting the resident skin flora

Blood samples from a volunteer within the group were used to conduct the experiment. The volunteer’s hands were thoroughly washed and an alcohol swab was applied to further sanitize the hands. To gather the blood samples needed, a lancet was properly placed on the forefinger and a firm pressure was applied, which activated the needle inside to

| As the time is not much, these data had been only collected for one

The primary function of the digestive system is to transfer nutrients, water, and electrolytes from the food consume into the body’s internal environment. The ingested food is essential as an energy source, or fuel, from which the cells can generate ATP to carry out their particular energy-dependent activities such as contraction, transport, synthesis, secretion and even renewal of body tissues. Three primary categories of food ingested by humans which are carbohydrates, proteins and fats emerge as large molecules. These large molecules cannot cross plasma membranes intact to be absorbed from the lumen of the digestive tract into the blood or lymph; hence, it must undergo degradation in size (Sherwood, 2013). This

Infectious diseases that are commonly spread through hand to hand contact include the common cold, and several gastrointestinal disorders such as diarrhoea (WaterAid, 2006). Human hands usually harbour microorganisms both as part of a person’snormal microbial flora as well as transient microbes acquired from the environment (Lindberg et al, 2004).