The family was experiencing a lack of proper food storage facilities, which posed health risks. A home visit found that leftover foods were left uncovered on tables and raw vegetables were scattered without storage. Through health education and providing food storage containers, the nurse helped the family understand the importance of safe food storage and demonstrated proper techniques, such as covering leftovers and separating raw and cooked foods. After follow up visits, the family was properly storing foods and creating a cleaner environment.
Descrição original:
A Family nursing care plan for the family who lacks safety storage for food.
The family was experiencing a lack of proper food storage facilities, which posed health risks. A home visit found that leftover foods were left uncovered on tables and raw vegetables were scattered without storage. Through health education and providing food storage containers, the nurse helped the family understand the importance of safe food storage and demonstrated proper techniques, such as covering leftovers and separating raw and cooked foods. After follow up visits, the family was properly storing foods and creating a cleaner environment.
The family was experiencing a lack of proper food storage facilities, which posed health risks. A home visit found that leftover foods were left uncovered on tables and raw vegetables were scattered without storage. Through health education and providing food storage containers, the nurse helped the family understand the importance of safe food storage and demonstrated proper techniques, such as covering leftovers and separating raw and cooked foods. After follow up visits, the family was properly storing foods and creating a cleaner environment.
2nd Level Assessment: Inability to provide home environment conducive to health maintenance and personal development due to limited financial resources
Family Health Analysis Objective of Care Intervention Plan Evaluation
Problem Intervention Rationale Method Resources Contact Required Subjective: The problem is Short Term: 1. Assessed the To have baseline > Home Visit > Health > Client is “Ma’am, wala due to its: After 2 hours of condition of the data in planning Teaching manifesting an gyud mi tarong nursing house and the the appropriate > Interview understanding nga sudlanan sa > Inability to interventions, the client’s level of interventions Method > Time and effort and mga pagkaon kay provide a proper family will be able to knowledge done of health knowledge of dili mi makapalit storage of food demonstrate an > Observation teaching and the usahay”, as which is essential understanding of assisting the importance of verbalized by the in keeping the the health teachings 2. Discuss general To ensure that client in storing having a client. food clean and with regards to the safety concerns people living in their food proper food avoiding it to be possible effects of with client the house are storage and Objective: contaminated not having proper educated about > Cooperation of equipment. > Most left-over storage facilities for the possible the family foods are placed > Insufficient their foods. risks of > The family in the table knowledge of the contamination > Tupperwares have an without a cover cause that the Long Term: that they may and food arranged and living it exposed food might be After 3 weeks of acquire from containers, clean dining to the contaminated home visits, the their food table with the atmospheric from the family will be able to leftover pollutants pesticides and show compliance on 3. Assist client in To provide initial properly pollutants measures on how to storing their foods action in covered and > All the store their foods in container, prevention of the raw foods condiments > Lack of and vegetables separating diseases and safely kept in a including sugar, containers to be properly. condiments and increase family’s basket. salt, and coffee used for storage raw vegetables, awareness are stored in a and lastly in cellophane and cleaning the area near their storage. was left opened on the table
> Onions, garlic,
bell pepper, and other types of vegetables are scattered in the kitchen