Oct 18, 2019  
2018-2019 Course Catalog 
    
2018-2019 Course Catalog [ARCHIVED CATALOG]

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ASM 263 - Practicum I: Quality of Life

Credits: 2
Lecture Hours: 0
Lab Hours: 0
Practicum Hours: 0
Work Experience: 8
Course Type: Open
During this practical experience, the student will investigate the policies, procedures and techniques used to meet the psychosocial and physical needs of clients in nursing facilities. Special emphasis will be placed on the role and responsibilities of the administrator in assuring client psychosocial and physical needs are met to maximize quality of life and quality of care.
Competencies
  1. Review the resident care policies and procedures.
    1. Interpret state and federal regulations pertaining to the psychosocial and physical needs of the client.
    2. Identify ways the departments correlate services to meet quality of life and quality of care for the clients.
    3. Become familiar with the life safety code.
  2. Assess services to include planning, implementing and evaluating for the maximum quality of life and quality of care for the resident.
    1. Experience the daily routines of nursing, dietary, social services and activities.
    2. Define commonly used terminology and abbreviations.
    3. Identify the appropriate sections in the MDS that each department has to complete.
    4. Examine the psychological and social needs of the residents.
  3. Examine the admission process.
    1. Examine the planning process.
    2. Describe the implementation and evaluation process.
    3. Identify tools to communicate with the resident to ensure realistic expectations.
  4. Review the food service program and dining experience.
    1. Addess the planning, implementing and evaluation process to meet nutritional needs and preferences of residents.
    2. Evaluate how the dining milieu meets the physiological, psychological and social needs of the residents.
    3. Assess the mean serving process and atmosphere.
    4. Explain supplementary feeding and feeding devices.
    5. Review sanitation practices to include food handling, dishwashing procedures and garbage disposal.
    6. Observe food ordering/purchasing and food storage.
    7. List food temperatures and temperature ranges.
    8. Describe the quality of life and quality of care as it relates to the food service program.
  5. Evaluate the medical services for the residents.
    1. Review the role of the medical director.
    2. Assess the pharmaceutical services.
    3. Evaluate the services as it relates to the support of medical care for residents.
  6. Review the therapeutic recreation/activity programs.
    1. Describe the planning and implementation of recreation/activity programs.
    2. Evaluate the rehabilitation program to ensure resident optimal level of function and independence.
  7. Identify the health information management program for residents.
    1. Describe the documentation process and requirements.
  8. Identify quality indicators to ensure quality of life and quality of health.
    1. Review resident rights.
    2. Examine the stakeholders’ that contribute to the quality of life and quality of care for residents.
    3. Review federal and state standards and regulation for resident care services.
  9. Evaluate the administrator’s relationship and responsibilities for nursing, dietary, social services and activities.
    1. Assess the administrator’s involvement with the departments.
    2. Identify evaluation tools utilized by the administrator.



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