HEALTH EDUCATION PLAN

PREVENTION AND TREATMENT

OF MICROBIAL FOODBORNE ILLNESS
(FOOD POISONING)

Submitted to:

Barbara Ruth Myla Lim RN, MN

Health Education – Instructor

Submitted by:

Henriette Jane L. De Leon

BN 1A

March 8, 2019
 HEALTH EDUCATION PLAN

A TASTE OF FOOD POISON PARADISE

(FOOD POISONING PREVENTION AND TREATMENT)

Submitted to:

Barbara Ruth Myla Lim RN, MN

Health Education – Instructor

Submitted by:

Henriette Jane L. De Leon

BN 1A

March 8, 2019
I. Topic: Microbial foodborne illness (food poisoning)

II. Purpose: To deliver safety measures and awareness about food poisoning

III. Goal: The elderlies will be able to follow and practice the health care treatment and preventive
instructions with assistance and/or independently.

IV. Venue: Nutrition and Dietetics ward department

V. Participant:

A. Baseline Data

Name: H.W. Age: 69 y/o Sex: Male

Address: California, USA

B. Assessment of the Client

Client H.W is a Male White Caucasian at the age of 69 who recently had Diarrhea due to Food
poisoning in eating shrimp. He stated his complaints about an upset stomach expelling watery dark
stool and vomiting. The client indicated that the most precipitating pain is in his epigastric area near
the diaphragm due to acid reflux. The client claims that he is experiencing fatigue and weakening of
his system so he slept all day but with no fever or coldness. He also lost his appetite, vomited after
breakfast and did not took lunch however he had broth for dinner.

Client H.W’s vital signs are all normal; Temperature is 37.8 C with a pulse rate of 91 bpm,
Respiratory rate is 14 cpm, and Blood Pressure is at 120/70 mmHg. Upon assessing the client’s overall
appearance, there is swelling or edema on both feet/pedal region and verbalized that he has rheumatoid
arthritis in left shoulder and left knee. There is no sign of skin discoloration or paleness showing.
Auscultating the abdominal region, the bowel sounds can be heard loudly but not that strong. Although
the Client’s body is weak and did not take medication when the illness started, he does not feel stress
and everything is normal due to adequate rest.
VI.

Learning Content Outline Method(s) of Time Resources Methods of

Objectives Teaching Allotted (Instructional Evaluation
(Teaching Materials)
Strategies)
After 10-15
minutes of health
teaching on Food
poisoning, the
Client will be
able to:

1. Identify risk A. Definit Lecture 3 mins PowerPoint Standardized

factors and ion of Discussion Presentation, Test
symptoms of Diarrh handouts
the said illness ea and
Micro
bial
Foodb
orne
Illness
(Food
poison
ing)

B. Signs,
Sympt
oms,
causes,
and
risk
factors

 Sympt
oms

 Signs

 Causes

 Risk
Factor
s
2. Planning in C. Treat Lecture 10 mins PowerPoint Essay Writing
avoiding ment Discussion Presentation,
infection and ➢ Medic Handouts,
lessening the ations Demonstration
probability to ➢ Fluid
worsen the case and Inquiry-based
by using food electro instruction
safety measures. lytes
balanc
e
➢ Nutriti
onal
Diet

D. Preven
tion
➢ Proper
Food
storag
e and
steriliz
ation
(Food
Safety
Measu
res)
➢ Hygie
ne

E. Mana
gemen
t
3. Recall F. Quick Lecture 2 mins PowerPoint Group Reaction
treatment, Summary Discussion Presentation, and Reflection
prevention, and of Handouts, discussion
management of important
Food Poisoning points
VII. Procedures

A. Reading of Objectives

B. Lesson Proper
b.1 Discussion: Explaining the introduction to Food Poisoning, giving out materials- handouts
b.2 Presentation: Presents pictures of Treatment, Prevention, and Management
b.3 Application: Clients apply the information in real life situations
b.4 Evaluation: Make judgements about client’s capacity of understanding

C. Teaching Methods
c.1. Lecture
c.2. Discussions
c.3. Inquiry- based method (Encouraging to ask questions)
c.4. Demonstration

D. Generalization

Food is part of our source of energy, the fundamental of life wherein it consist of nutrients for our
metabolism and growth. When microorganisms contaminate these sources, it alters the health status of
an individual ranging from mild to severe. Food Poisoning refers to the contamination of food where
microorganisms resides. When intake, it colonizes to your system resulting to symptoms such as
vomiting, diarrhea, dehydration, and

VIII. Value Statement:

“Self-care is how you take your powers back”

Before we give help to others, we should first mind our own. How can you supply something if
you ran out of yourself? The key to a healthy life is not dependent on others and to your
surroundings; rather it depends on how you treat yourself. Your body is the priceless thing you have
and considered as home, without it where would you find yourself. Take care of yourself because
only you can understand the needs of your body.
IX. Content Summary:

 Definition of Diarrhea and Microbial Foodborne Illness (Food poisoning)

Microbial Foodborne Illness (Food Poisoning) - Foodborne illness, more commonly referred to as food
poisoning, is the result of eating contaminated, spoiled, or toxic food.

 Signs, Symptoms, causes, and risk factors

Symptoms
➢ nausea (feeling sick)
➢ diarrhea
➢ vomiting
➢ stomach pains or cramps
➢ sweating, fever or chills
➢ headache
➢ Lethargy (extreme tiredness).

Signs
➢ Bloating and gas
➢ Fever
➢ Muscle aches
➢ Weakness
➢ Abdominal pain and cramping

 Causes

Bacteria, viruses, or parasites can cause food poisoning. They can exist in foods at any stage, such as
when they are growing, packaged, shipped, stored, or cooked.

Certain foods are more likely to harbor harmful agents. These include raw eggs, unpasteurized milk and
juice, soft cheeses, and raw or undercooked meat or seafood. Fresh produce is another risk. Foods made
in bulk are problematic, too.

 Risk Factors

Some people are more at risk of getting food poisoning than others. Take special care when buying,
storing and preparing food for these people.

Vulnerable groups include:

✓ pregnant women
 ✓ the elderly
✓ young children
✓ people with chronic illness

 Treatment

➢ Medications

Antibiotics. Your doctor may prescribe antibiotics if you have certain kinds of bacterial food
poisoning and your symptoms are severe. Food poisoning caused by listeria needs to be treated with
intravenous antibiotics during hospitalization. The sooner treatment begins the better. During
pregnancy, prompt antibiotic treatment may help keep the infection from affecting the baby. Antibiotics
will not help food poisoning caused by viruses. Antibiotics may actually worsen symptoms in certain
kinds of viral or bacterial food poisoning. Talk to your doctor about your options.

Adults with diarrhea that isn't bloody and who have no fever may get relief from taking the
medication loperamide (Imodium A-D) or bismuth subsalicylate (Pepto-Bismol). Ask your doctor about
these options.

Medications need to be prescribed by the doctor especially when it is severe.

➢ Fluid balance

Replacement of lost fluids. Fluids and electrolytes — minerals such as sodium, potassium and
calcium that maintain the balance of fluids in your body — lost to persistent diarrhea need to have
replaced. Some children and adults with persistent diarrhea or vomiting may need hospitalization, where
they can receive salts and fluids through a vein (intravenously), to prevent or treat dehydration.

➢ Nutritional Diet

When you feel you might be able to hold down food, eat foods that are gentle on your stomach
and gastrointestinal tract. Stick to bland, low fat, low-fiber foods. Fat is harder for your stomach to
digest, especially when it is upset. Avoid fatty foods to prevent upsetting it further.

Foods that are gentle on the stomach include:

Bananas, cereal, egg whites, honey, Jell-O, oatmeal, peanut butter

plain potatoes, including mashed potatoes, rice, saltines, toast, applesauce
Avoid foods, drinks, and substances that are tough on the stomach, such as: alcohol, caffeine
(soda, energy drinks, or coffee), spicy foods, foods high in fiber, dairy products
 Prevention

➢ Proper Food storage and sterilization (Food Safety Measures)

Food could have contaminated when food is not prepared safely, including when meat is undercooked or
lack of hand washing. Contact with pets, flies or other pests contributes to this problem. If you or someone
you take care of is in one of these high-risk groups, learn which foods to avoid and what steps you can take
to prevent food poisoning.

People who are more likely to get food poisoning should not eat the following:

✓ undercooked or raw animal products (such as meat, poultry, eggs, or seafood)

✓ raw or lightly cooked sprouts

✓ unpasteurized (raw) milk and juices

✓ soft cheese (such as queso fresco), unless it is labeled as made with pasteurized milk

Tips to Prevent Food Poisoning

Clean

Wash your hands and work surfaces often. Germs can survive in many places around your kitchen,
including your hands, utensils, cutting boards, and countertops.

Separate

Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods in your shopping cart,
refrigerator, and meal preparation area.

Cook

Cook food to the right internal temperature to kill harmful bacteria. Use a food thermometer.

Chill

Keep your refrigerator below 40oF. Refrigerate leftovers within 2 hours of cooking (or within 1 hour
if above 90oF outside).

➢ Hygiene
 Practicing good hygiene can prevent diarrhea.

Drink clean water: boiled or filtered. Cover water. Use a ladle, do not dip fingers into container

Wash your hands after going to the bathroom.

Wash your hands before preparing or eating a meal.

Do not eat stale or contaminated food.

Wash pots and pans and let them dry before reusing them.

 Management

In most cases of food poisoning, symptoms can be relieved at home without seeing physician.

Oral rehydration salts: If diarrhea persists, oral rehydration solution as ORS, should be drank to replace
the fluid losses and prevent dehydration

Drink plenty of fluids: This is to prevent dehydration

If condition persists, visit the doctor.

X. References

Possible Causes of Food Poisoning. (n.d.). Retrieved from https://www.webmd.com/food-recipes/food

poisoning/food-poisoning-causes#1

Food poisoning symtpoms and treatments. (n.d.). Retrieved from https://www.nhsinform.scot/illnesses-and

conditions/infections-and-poisoning/food-poisoning#about-food-poisoning

Mahan, L.K, Escott-Stump, S. (2004). Krause’s Food Nutrition, & Diet Therapy. Philippines:
Elsevier (Singapore) PTE LTD.

Doenges, M., Moorhouse, M., Murr, A. (2006). Nursing Care Plans: Guidelines for Individualizing Client Care
across the life span. Philadeplhia, Pennsylvania: F.A. Davis Company.

XI. Evaluation of Objectives:

 - Comprehension and application is the basis of evaluating of the following objectives. These are
done through remembering and manipulating the procedures and guidelines provided above even
if it is own understanding.

______________________________________ ______________________________________
Printed Name & Signature of Student Nurse Printed Name & Signature of Participant/Client
Date signed: Date signed:

Revised021719bfl