G-7/8

TLE
Module 2

CAREGIVING

Department of Education • Republic of the Philippines

TLE – Grades 7/8
Alternative Delivery Mode
Module 1: USES OF CAREGIVING TOOLS, EQUIPMENT AND PARAPHERNALIA
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials
from their respective copyright owners. The publisher and authors do not represent
nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Belinda Chavez Rull
Joyce C. Macalalad
Richard M. Bagasala
Editor: Lalaine V. Fabricante
Illustrator/Layout Artist: John Paulo C. Chavez
Management Team: Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lita M. Mijares, Division CID Chief
Lilian R. Paredes, Division EPS in Charge of EPP/TLE/TVL (H.E)

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288
[email protected]

Department of Education • Republic of the Philippines

 G-7/8

TLE
Week 2-3 : Lesson 2
USES OF TOOLS,
EQUIPMENT, AND
PARAPHERNALIA

Department of Education • Republic of the Philippines

INTRODUCTION

Caregivers need certain knowledge and skills both to provide the best possible care
and to protect their own well-being as well as the patients’ health. To improve function and
safety for the patient, caregivers may need to modify the environment and acquire knowledge
in using equipment, paraphernalia, assistive tools and devices.
One of the most important tasks of a caregiver is to make sure that he/she uses the
right equipment, tool, or paraphernalia that is applicable to a specific job. You, as a future
caregiver, therefore, should be well versed with the different tools and equipment that you will
use when you are already in the health care profession.

Objectives

At the end of this lesson, you should be able to:

1. Use caregiving tools, equipment and paraphernalia properly.

2. Use equipment, tools, paraphernalia based on the task requirement.

Vocabulary List

BULB a rubber which is squeezed to inflate the cuff

a worker who is qualified to provide personal care independently or with
CAREGIVER
minimal supervision, to children, elderly or people with special needs
(disabilities)

CHESTPIECE also called the head, contains the diaphragm or bell that vibrates with
sound

CHILD an individual with age ranging from 0-13 years old

COUNTERTOP flat surface on top of a cabinet or display case as in a kitchen

CUFF a fabric that is wrapped around a patient’s arm

EAR TUBES attach the earpieces to the main body of the stethoscope
part of the stethoscope which are placed into the ears and transmit
EARPIECES
sounds directly into them
ELDERLY an individual with age ranging from sixty (60) years old and above

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EMULSIFY the process of combining two liquids that do not normally mix easily

INFANT an individual with age ranging from 0- 12 months (1 yr. old)

LEVER a projecting handle used to adjust or operate a function

PEOPLE WITH
(Person with Disabilities) person incapable of performing specific tasks
SPECIAL
either physically, mentally, and/or behaviorally.
NEEDS
RECTUM the end part of the large intestine

RESERVOIR a receptacle for storing fluid

a force that causes a fluid or solid to be drawn into an interior space or to
SUCTION stick on to a surface because of the difference between the external and
internal pressures.
TODDLERS individuals with age ranging from 1-3 years old
also called acoustic tubes which connect two ear tubes to the chest piece
TUBING
(diaphragm or bell)
allows air in to inflate the cuff when the bulb is squeezed, then can be
VALVE
unscrewed to release the air and remove the cuff.

VESSEL is a hollow container used to hold liquid

WHIP is the process of striking something with continual, repetitive strokes

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Learning Outcome 2
Uses of caregiving tools, equipment, and
paraphernalia properly

Pre-Test

Direction: Directions: Encircle the letter of the best answer.

1. What is the balance between heat produced and heat lost in the body?
a. pulse rate
b. body temperature
c. respiratory rate
d. blood pressure

2. This type of thermometer uses mercury and, therefore, is considered unsafe to use.
a. ear thermometer
b. infrared thermometer
c. digital thermometer
d. clinical thermometer

3. Which of the following is not proper when operating a blender?

a. operating a blender in a dry, flat surface
b. plugging the blender first before putting the pitcher onto the base
c. choosing the setting appropriate for the specified task
d. placing all the parts of the blender in their appropriate places before operating
it

4. The kind of temperature when the thermometer is placed under the armpit.
a. oral temperature
b. rectal temperature
c. axillary temperature
d. none of the above

5. These should be checked before ironing as some fabrics need special care
instructions.
a. labels of the garments to be ironed
b. pleats and pockets of skirts
c. collars and sleeves of shirts
d. pants’ waistbands

Refer to the Answer Key.

What is your score?
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 What’s New?
Discover

.
Lesson Information
Read Lesson Information closely and find out how much
you can remember. Then do Self-Check, Activity and Task
Sheet 1.2 to know how much you have learned.

Operating Caregiving Equipment, Tools and Paraphernalia

Now that you have successfully identified the different equipment, tools, and
paraphernalia used in providing health care, it is a must that you master the proper utilization
of each. As an efficient and dependable caregiver, you must learn the procedures in operating
them, since you will be expected to use them in your particular job.

Common Equipment in Meal Preparation

Blender
1. Choose a flat, dry surface on which to operate your blender.
2. Make sure that all the parts are placed in their appropriate places
before operating.
3. Put the pitcher onto the base and plug the blender.
4. Place the ingredients in the pitcher and put the lid on firmly.
5. Start operating by choosing the setting appropriate for the task you
are going to do.
6. You may add food or ingredients through the secondary lid while the
blender is running.
7. Clean the blender after use.

Coffee Maker
1. Fill the carafe with water according to the number of cups of coffee you
need to make.
2. Pour the water from the carafe into the reservoir of the coffee maker, and
place the carafe back into position.
3. Place a coffee filter into the filter basket. The amount of coffee you'll need
to add depends on how strong or weak your clients like it. Then, add the
coffee into the filter using a spoon.
4. Turn on the coffee maker and wait for your coffee to brew.

Electric Knife
BEFORE FIRST USE
Blades are sharp. Always handle with care and the sharp edges away from hand and body.
Wash the blades in warm, soapy water, then dry thoroughly.

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 ASSEMBLING BLADES
- Hold the blade ends by safety guards and slip the rivet on the key
hole of the other blade.
- Slide blades together lightly ensuring tips are interlocked.

INSERTING BLADES
- Hold Assembled blades by the safety guards and insert the blades
into the blade slot pushing until both blades are locked into position –
an clear “click” sound will be heard.

REMOVING BLADES
- Depress the blade release buttons with one hand, at the same time
pulling the blades off with the safety guards with the other hand.

HOW TO USE
1. Assembly the blades together before inserting into the
appliance.
2. Connect to the mains and ensure the cord is clear from
the blades.
3. Make sure the blades are fixed securely.
4. Holding the appliance with handle, then turn the On/Off switch to ON position. The
blades will start to move for slicing.
5. To turn the unit off, release the On/Off switch. It will return to the Off position and the
blades will stop moving immediately.
6. When the cutting is finished, disconnect the unit from the mains.

WARNING : Avoid contact the moving parts. Keeps hands, hair and clothing away
from moving blades during the operation to avoid any hazard.

NOTE : DO NOT OPERATE THIS APPLIANCE LONGER THAN 15 MINUTE AT ONE TIME. STOP AND COOL
FOR 3 MINUTES THEN RESUME.

Food Processor
1.
Remove the food processor from its box container.
2.
Place it on a stable, flat surface.
3.
Plug it on the electrical outlet safely.
4.
Remove the cover and put the food ingredients to be processed.
5. Put back the cover and turn on the processor to start with the
procedure.
6. As soon as you have reached the desired size or texture for
your food ingredients, remove the cover and pour the ingredients into your bowl or
plate.
7. Unplug the food processor and clean it based on the manufacturer’s instructions.

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Microwave Oven
Microwave oven is a very useful tool specially during
mealtime, but you should exercise special care when using
it to cook or reheat food to ensure that it is prepared safely.

Microwave Oven Cooking

1. Position evenly the food items in a covered dish. You
may add some liquid if necessary. Cover the dish with a lid
or plastic wrap, but make sure not to cover it completely to
let steam come out. The moist heat that is created will help
destroy harmful bacteria and ensure uniform cooking.
2. It is better to cook large cuts of meat on medium power for longer periods than on high
power. This way, heat reaches the center without overcooking outer areas.
3. Mix or rotate food midway through the microwaving time. This is important so as to
eliminate cold spots where harmful bacteria can survive, and for more even cooking.
4. When partially cooking food in the microwave oven to finish cooking on the grill or in a
conventional oven, it is important to transfer the microwaved food to the other heat
source immediately. Never partially cook food and store it for later use.
5. Use a food thermometer or the oven's temperature probe to verify the food has reached
a safe minimum internal temperature. Cooking times may vary because ovens vary in
power and efficiency. Always allow standing time, which completes the cooking, before
checking the internal temperature with a food thermometer.

Microwave Defrosting
1. Remove food from the package before defrosting. Do not use foam trays and plastic
wraps because they are not heat stable at high temperatures. Melting or warping may
cause harmful chemicals to migrate into food.
2. Immediately after defrosting meat and poultry in microwave oven, they should be
cooked since some areas of the frozen food may begin to cook during the defrosting
time.

Stove
1. Do a body safety check before turning on
your gas stove. To prevent any fires while
using your gas stove, roll up your shirt
sleeves above the elbow and tie back long
hair with a rubber band.
2. Turn the stove dial on to light the stove. Most
gas stoves are equipped with a dial that
lights the burner. You can usually adjust the heat to low, medium, and high depending on
what you’re using the stove for. Twist the dial and wait for the burner to light, then adjust
it to your desired heat setting.
3. Try cleaning your burner holes and igniter if it does not light immediately. If your burner is
clogged with food residue, it may not light automatically. Clean the burner and the igniter
with a stiff toothbrush (without water or cleaning solutions) to remove any grease or
crumbs.
4. Light the gas stove manually as an alternative. For the safest option, use a long-handled
lighter. If you have never lit a gas stove before or seen someone else do it, you may not
want to do it on your own.

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Common Equipment in Cleaning, Washing, and Ironing
Bottle Sterilizer
1. Place the recommended amount of water as specified in the
manufacturer’s instructional manual. Then, plug in the unit.
2. Place the bottle upside down (use the prongs to support them
individually). Place the nipples, nipple rings and caps in such
a way that they do not touch each other. Either prop them
between the lower prongs, or place them on the supplied
surface.
3. Cover the sterilizer and turn on the unit. Sterilization typically
takes about 10 minutes with an automatic cycle that raises
water temperature to a sufficient level to kill off any bacteria
(212 degrees Fahrenheit). Once this cycle ends, the unit automatically begins to cool.
Some models or units will not allow you to open the cover until the cooling cycle is
completed.
4. Unplug the unit.
5. Remove the feeding bottles from the sterilizer.
6. Clean the sterilizer based on the manufacturer’s specifications.

Dishwasher
1. Rinse your dishes. Before placing your dishes in the washer, run
them under tap water from the sink to remove bits of food,
condiments, and other substances.
2. Load the bottom rack. On the bottom rack, load dishes like pots,
pans, casserole dishes, bowls, and plates. Make sure all your
dishes face the spray nozzle of your dishwasher. Angle
everything down slightly. This will help ensure a more thorough
cleaning. You should also load silverware in the silverware rack.
Flat pots and platters should be placed near the back of the
dishwasher.
3. Load the top rack. Glasses and mugs go in the top rack. Place these face down in the
dishwasher and angle them as much as possible to get the insides washed. When washing
wine glasses, make sure to angle them so they do not wiggle in the wash.
4. Use the correct amount of detergent. Check your detergent’s label to see how much to add.
5. Be careful when loading plastics. Plastic items are lightweight and can move around easily
during the wash. Make sure to place them on racks that keep them secure.
6. Avoid loading certain items. Not everything should be washed in the dishwasher. Refrain
from placing the following items in a dishwasher: Materials like wood, cast iron, pewter,
sterling silver, and aluminum
NOTE: MAKE SURE STAINLESS STEEL AND SILVER DISHES DO NOT TOUCH. IF THEY TOUCH DURING THE WASH,
THIS CAN CAUSE A CHEMICAL REACTION THAT WILL DAMAGE YOUR DISHES.

Dryer Machine
1. Untangle your wet clothes and linens before putting them inside of the dryer.
2. Check the drying care instructions on the inside label of each clothing item. This will help
you avoid shrinking, melting, or damaging fabrics that are not meant to dry under intense
heat.

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3. Let delicate clothing items air-dry to avoid damaging them.
4. Store delicate items in mesh bags before putting them in the dryer. Always put your bras
into mesh bags before putting them in the washing or drying machine.
5. Reduce static cling by placing a dryer sheet into the dryer with the wet clothes. Dryer
sheets will also soften rough fabric. When the load of laundry is done, just throw away the
sheet as the effects are only good for 1 use. If you used fabric softener while washing your
clothes, then it is not necessary to use a dryer sheet as both remove static and soften the
fabric.
6. Split up large amounts of wet clothes or linens into multiple drying loads. The dryer needs
space on the inside to tumble the clothing. If you overload your dryer, not only will the
items still be damp, but overloading can also damage the tumbling mechanism within the
dryer over time.
7. Dry large loads of towels, sheets, and blankets separately. When wet, these items are
heavy and will not be able to tumble properly if stuffed into the dryer at once.

Flat Iron
1. Check the label of every garment before ironing. This is
necessary as some fabrics need special care instructions.
2. Unfold your ironing board near the outlet. Plug in your iron
and choose the appropriate setting based on the material
of the clothes you are ironing.
3. Preheating the flat iron should be done before starting. You
will have to wait about 2-5 minutes to let the iron warm up.
4. Stretch the garment across the ironing board to make sure
it is flat.
5. Run the iron over one part of the garment such as the hem just to be sure that it is not too
hot. Move the iron over the pants, blouse, or shirt and take note of pleats and pockets. For
the shirts, start with the collar next to the sleeves, and then the shirt itself. For pants and
shorts, start with the inside then the outside of the pants starting from the waistband down.
Generally, skirts and dresses are ironed from the top to the hem. If there are pleats, iron
from the bottom and work upward with fast strokes. Each pleat should be pressed
individually. Hang each garment that you have ironed to keep it from wrinkling again.
6. Unplug the iron and allow the unit to cool before storing it.

Washing Machine
1. The very first step in washing is sorting the clothes of your client.
Separate white and light-colored from dark-colored clothes. Also, they
should be sorted according to their material. Wash clothes with heavy
fabrics together and clothes with light fabrics together.
2. Put detergent into the washing machine. Let the detergent go to the
bottom of the washing machine.
3. Put the clothes loosely into the washing machine.
4. Load the laundry as high as the manufacturer specifies or to the top
row of holes in the tub.
5. Close the lid and choose the setting of the washing machine
according to what you are washing.
6. Turn on the machine. Let the unit work through all of the cycles. Wait
for the machine to turn off before you unload the washed laundry.
7. Load the next batch of clothes and do steps 5 and 6 again until you are done with the
laundry.
8. Turn off and unplug the unit.

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Vacuum Cleaner
1. Examine the area of the vacuum where it deposits dirt. In older
vacuums, this is a bag. In new ones it is often a removable and
reusable canister. If the bag is full, you need to change it; if it is
a reusable container it should be emptied as often as possible.
If the deposit area is full the vacuum won’t be able to pick up
dirt effectively.
2. Check the vacuum’s height. Most vacuums have an adjustable
indicator for carpets of various lengths. If your vacuum has one,
make sure it is set to the appropriate length for your carpet. If it
is set too high, it won’t have enough suction and if it is set to
low it won’t have enough airflow.
3. Move all of the smaller items out of the vacuum’s way. Even if you don’t plan to move the
furniture when you vacuum, such as ottomans and coffee tables, you can remove the
smaller items easily.
4. Turn the vacuum on and push the vacuum forward and backwards over your carpet, in
slow, even strokes. If you move the vacuum too quickly it won’t pick up dirt as well.
5. Use the vacuum’s attachments such as the simple hose with exchangeable ends, to clean
corners and under the edges of furniture. Most vacuums have a series of attachments for
these sorts of jobs. It is a good idea to do this extra bit of cleaning so the normal airflow of
your room doesn’t push unwanted dirt into your newly cleaned areas.

Common Equipment in Taking the Vital Signs

When caring for an infant, toddler, child, elderly or person with special needs,
measuring the vital signs is of utmost concern. This is also a concern of your client. Hence,
he/she has the right to know her vital signs.
This module will walk you through the basics of taking two of the important
measurements. As you learn the different processes, you will also get your hands on the
crucial pointers necessary in obtaining an accurate reading. But first, let us talk about vital
signs. Vital signs are bodily functions that reflect the body’s state of health and are easily
measurable: body temperature, pulse rate, respiratory rate, and blood pressure. In some
cases, the fifth vital sign is considered to be the pain that a person experiences.

Thermometer

Body temperature is a measurement of the amount of heat in the body. The balance
between heat produced and heat lost is the body temperature. The normal adult body
temperature is 37 degrees Celsius. There is a normal range in which a person’s body
temperature may vary and still be considered normal.

Take a look at these normal ranges of body temperature:

Oral : 36.4 to 37.2 degrees Celsius

Rectal : 37 to 37.8 degrees Celsius
Axillary : 35.9 to 36.7 degrees Celsius

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The following are the different types of thermometers:
➢ Clinical thermometer may be inserted either into the
rectum through the anus (rectal temperature), into the
mouth under the tongue (oral or sub-lingual) or armpit
(axillary temperature). It is made of glass with a
narrowing above the bulb so that the mercury column
stays in position even when the instrument is removed.
The use of this type is now being eradicated as the
mercury content is dangerous to people.

➢ Digital thermometer may be inserted into the mouth under the tongue, under the armpit
or into the anus. This thermometer displays the reading in
the LCD. This type of thermometer does not use mercury
which is hazardous to humans. That is why more and more
people are using it now. Also, using this is simple, quick and
effective.

➢ Ear digital thermometer measures the heat coming from

the eardrum. This release of heat is converted into a
temperature and displayed on an LCD. It is very easy to
use this. You just have to place the tip in the ear of a
person, press the button and in a few seconds, the
measurement is seen on the LCD.

➢ Infrared thermometer with laser pointer measures temperature using thermal

radiation emitted by the body. It is also called laser
thermometer if a laser is utilized to aid in aiming the
thermometer. Others call it non-contact thermometer because
of its ability to measure temperature from a distance. It
provides temperature reading without physically touching the
object. All you have to do is aim at the object (as in the
forehead), pull the trigger and immediately, you can see the
temperature reading on the LCD.

Using a Digital Thermometer (rectum through the anus)

1. Wash your hands and take the thermometer out of its holder.
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then
rinse it in cool water.
3. Put a probe cover over the pointed end of the thermometer. If your thermometer did not
come with a probe cover then you can use it without one.
4. Lubricate the end of the probe with a small amount of lubricating jelly.
5. Place your child (taking the temperature through the rectum is usually done on children)
on his stomach across a firm surface or your lap before taking his temperature.
6. Gently slide the probe of the thermometer into the rectum about a half inch. Stop
inserting the thermometer if it becomes difficult to insert. Never force the thermometer
into the rectum.
7. Continue to hold the thermometer the entire time you are taking the temperature. Always
stay with your client while taking the temperature.

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 8. Keep the thermometer in place until it beeps then remove the thermometer
9. Read the numbers on the LCD. These numbers are your client's temperature.
10. If you used a probe cover, remove it and throw it away.
11. Wash the probe of the thermometer with soap, water and rubbing alcohol when you are
done. Put the thermometer’s tip cover. Place the thermometer in its holder/container.
12. Record the reading
13. Wash your hands.

Using a Digital Thermometer (mouth)

1. Wash your hands and take the thermometer from its holder.
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then
rinse it in cool water.
3. Inform the client that you are going to take his temperature orally.
4. Ask the client to wet his/her lips and pick up his tongue.
5. Place the thermometer under the client’s tongue on one side of his/her mouth. Ask
him/her to close his/her lips. (You may have to hold the thermometer specially if your
client is sick and weak enough to even hold the thermometer with his/her lips.)
6. Leave the thermometer in place until the thermometer signals it is finished. When it
beeps, it signifies that it can be removed.
7. Remove the thermometer carefully and read the temperature on the digital display. Clean
the tip of the thermometer with a cotton ball soaked in alcohol. Put the thermometer’s tip
cover. Place the thermometer in its container.
8. Record the reading and wash your hands.

Using a Digital Thermometer (armpit)

1. Wash your hands and take the thermometer from its holder.
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then
rinse it in cool water.
3. Inform the client that you are going to take his temperature under the armpit.
4. Place the thermometer under the client’s armpit. (You may have to hold the thermometer
specially if your client is very sick and weak that he/she cannot even hold the
thermometer with his/her armpit.)
5. Leave the thermometer in place until the thermometer signals it is finished. When the
thermometer beeps, it means that it can be removed.
6. Remove the thermometer carefully and read the temperature on the digital display. Clean
the tip of the thermometer with a cotton ball soaked in alcohol. Put the thermometer’s tip
cover. Place the thermometer in its container.
7. Record the reading and wash your hands.

BP Apparatus
Another important measurement that you should learn
to take is the blood pressure. Blood pressure is the force of
the blood pushing against the walls of the blood vessels. The
heart contracts as it pumps the blood into the arteries. When
the heart is contracting, the pressure is highest. This pressure
is what we know as the systolic pressure. Now, as the heart
relaxes between each contraction, the pressure decreases.
When the heart is at its most relaxed state, the pressure is
lowest. And we call this diastolic pressure.

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The following steps will help you measure blood pressure accurately.

1. Wash your hands and prepare the

equipment you will use.
2. Introduce yourself and let the
patient/client know the procedure
to be done.
3. Sanitize the earpieces of the
stethoscope with an antiseptic pad.
4. Ask your client to rest quietly. Have
him/her lie down or sit on a chair
whichever is more comfortable for
him/her.
5. If you are using a mercurial
apparatus, the measuring scale
should be within the level of your
eyes.
6. Expose the arm of your client by rolling the sleeves up. Have your client’s arm from the
elbow down to rest fully extended on the bed or the arm of a chair.
7. Unroll the cuff, loosen the screw and squeeze the cuff with your hands to remove air
completely.
8. Wrap the cuff around your client’s arm above the elbow, not too tight or too loose.
9. Find your client’s brachial pulse at the inside of the elbow. Hold the diaphragm there
and inflate the cuff until the pulse disappears. Take note of the reading and
immediately deflate the cuff. This is the client’s approximate systolic reading and is
called the palpated systolic pressure.
10. Place the stethoscope’s earpieces into your ears and place the diaphragm on the
brachial pulse.
11. Turn the screw to close it. Inflate the cuff until the dial points to 30 mm above the
palpated systolic pressure.
12. Turn the screw to open it. Let the air escape slowly until the sound of the pulse comes
back. Take note of the calibration that the pointer passes as you hear the first sound.
This indicates the systolic pressure.
13. You have to continue releasing the air from the cuff. When you hear the sounds
change to something softer and faster and disappear, take note of the calibration. This
is now the diastolic pressure
14. Deflate the cuff complete. Remove it from the arm of your client and record the reading
on the client’s chart.
15. Wipe the earpieces of the stethoscope with an antiseptic pad and place the equipment
back to their proper place and wash your hands.

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 What is it?
Self-Check

Identify the Tools, Equipment and Paraphernalia used in Caregiving

SeIf-Check #1.1

Direction: Encircle the letter of the best answer.

1. When an adult client asks you about his/her vital signs, your best answer would be:
A. ―I am only allowed to report them to my superior.
B. ―Your temperature is 37 degrees orally; your blood pressure is 28/70, and
your respirations are 24. Is there anything more that you would like to know
sir/ma’am?
C. ―Oh, they are not that important. There is no need for you to know about it.
D. ―Even if I tell you sir/ma’am, you will not understand them.
2. The fifth vital sign is
A. blood pressure
B. pain
C. temperature
D. respiration
3. This appliance is useful especially at mealtime.
A. blender
B. food processor
C. microwave oven
D. electric can opener
4. This uses a magnet so that the lid will remain attached to it.
A. blender
B. coffee maker
C. microwave oven
D. electric can opener
5. When the heart is contracting, the pressure is highest. This is called the
A. blood pressure.
B. systolic pressure.
C. heart pressure.
D. diastolic pressure.

Refer to the Answer Key.

What is your score?

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 Whats more?
Enrichment Activity

Activity Sheet #1.2

Direction: Check the following reader health information by following the

links provided. Work with a partner and answer the questions that follow.
box.

Link No. 1 - https://www.healthlinkbc.ca/healthlinkbc-files/take-temperature

1. What is the reader health information all about?

2. What are the three most important steps you have read? Explain your answer.
3. What are the four types of temperature taking that you’ve read? How do they differ?

Link No. 2 - https://www.practicalclinicalskills.com/blood-pressure-measurement

1. What is the reader health information all about?

2. What are the three most important steps you have read? Explain your answer.
3. What are the advantages of using the equipment shown that you’ve read? Cite three
(3) advantages.

What have I learned?

Remember

Task Sheet #1.2

Direction: Make a short video presentation on how to operate a certain equipment

that can be found in your home, it can be from washing, cleaning, ironing and
preparing meals equipment. One to three equipment in one video with clear
instruction on how to operate.

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 Post - Test

Direction: Directions: Encircle the letter of the best answer.

1. These should be checked before ironing as some fabrics need special care
instructions.
a. labels of the garments to be ironed
b. pleats and pockets of skirts
c. collars and sleeves of shirts
d. pants’ waistbands

2. What is the balance between heat produced and heat lost in the body?
a. pulse rate
b. body temperature
c. respiratory rate
d. blood pressure

3. The kind of temperature when the thermometer is placed under the armpit.
a. oral temperature
b. rectal temperature
c. axillary temperature
d. none of the above

4. This type of thermometer uses mercury and, therefore, is considered unsafe to use.
a. ear thermometer
b. infrared thermometer
c. digital thermometer
d. clinical thermometer

5. Which of the following is not proper when operating a blender?

a. operating a blender in a dry, flat surface
b. plugging the blender first before putting the pitcher onto the base
c. choosing the setting appropriate for the specified task
d. placing all the parts of the blender in their appropriate places before operating
it

What’s more to do?

Assignment/Additional Activities

Assignment Sheet 1.2

Direction: On your way home, drop by at the nearest clinic or health center. Ask
the nurse-on-duty to get your vital signs such as body temperature and blood
pressure. List down your readings. Be familiar with the instruments used in taking
your temperature and blood pressure.

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 Answer Key

Pre-Test Self- Activity Sheet Activity Sheet Post-Test

Check
Link 1 Link 2
1.B 1.B 1.A
2.D 2.B 1.How to take 1.How to take Blood 2.B
3.B 3.A Temperture on Pressure Measurement 3.C
4.C 4.D Adults and 4.D
5.A 5.B Child 2. - In seated position, the 5.B
subject's arm should be
flexed.
2.Digital, Fever
-The flexed elbow should be
Strips, Pacifier at the level of the heart.
Thermometer -If the subject is anxious, wait
and or Mercury a few minutes before taking
Thermometer the pressure.

3.Axillary, Oral, 3.There are three types

Tympanic of sphygmomanometers used
Method and to measure blood pressure:
Rectal Method mercury, aneroid, and digital.

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