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| − | '''Infection control and health care epidemiology'''
| + | A [[soft diet]] is recommended in many situations, including some types of [[dysphagia]] (difficulty swallowing), surgery involving the mouth or [[gastrointestinal tract]], and pain from newly adjusted [[dental braces|braces]]. |
| − | is the discipline concerned with preventing the spread of infections within the health-care setting. | |
| − | As such, it is a practical (rather than an academic) sub-discipline of [[epidemiology]].
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| − | It is an essential (though often underrecognized and undersupported) part of the infrastructure of health care.
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| − | Infection control and hospital epidemiology are akin to [[public health]] practice, practiced within the confines of a particular health-care delivery system rather than directed at society as a whole.
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| − | Infection control concerns itself both with prevention (hand hygiene/hand washing, cleaning/disinfection/sterilization, vaccination, surveillance) and with investigation and management of demonstrated or suspected spread of infection within a particular health-care setting (e.g. outbreak investigation). It is on this basis that the common title being adopted within health care is '''"Infection Prevention & Control".
| + | In some situations, there are additional restrictions. For example, patients who need to avoid excessive [[Gastroesophageal Reflux Disease|reflux]], such as those recovering from esophageal surgery for [[achalasia]], are also instructed to stay away from foods that can aggravate [[Gastroesophageal Reflux Disease|reflux]], which include ketchup and other tomato products, citrus fruits, chocolate, mint, spicy foods, alcohol, and caffeine. |
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| − | ==Infection control in healthcare facilities==
| + | Many of the foods listed here can be adapted for a [[liquid diet|"full liquid"]] diet (not a [[liquid diet|"clear liquid"]] diet) by processing in a blender with an appropriate thinning liquid, such as a meat broth, fruit or vegetable juice, or milk. |
| − | ===Hand hygiene===
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| − | Independent studies by [[Ignaz Semmelweis]] in [[1847]] in [[Vienna]] and [[Oliver Wendell Holmes, Sr.|Oliver Wendell Holmes]] in [[1843]] in [[Boston]] established a link between the hands of health care workers and the spread of [[Nosocomial<ref>Nosocomial was derived from two Greek words Nosos (disease) and Komeion (to take care of)</ref> infection|hospital-acquired]] disease.<ref>[http://www.cdc.gov/mmwr/preview/mmwrhtml/rr5116a1.htm CDC Guideline for Hand Hygiene in Health-Care Settings]</ref> The [[Centers for Disease Control and Prevention|Centers for Disease Control and Prevention (CDC)]] has stated that “It is well-documented that the most important measure for preventing the spread of of pathogens is effective handwashing.” <ref>[http://www.cdc.gov/nceh/vsp/cruiselines/hand_hygiene_general.htm CDC General information on Hand Hygiene]</ref> [[Hand washing#Medical hand washing|Hand washing]] is mandatory in most health care settings and required by many different state and local regulations as well as good sense.
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| − | [[Occupational Safety and Health Administration|Occupational Safety and Health Administration (OSHA)]] standards<ref>[http://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=STANDARDS&p_id=10051 OSHA Bloodborne Pathogens Regulations 1910.1030]</ref> require that employers must provide readily accessible hand washing facilities, and must ensure that employees wash hands and any other skin with soap and water or flush mucous membranes with water as soon as feasible after contact with blood or other potentially infectious materials (OPIM).
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| − | ===Cleaning, disinfection and sterilization=== | + | == Grains/starches == |
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| − | Cleaning, [[disinfection]] and [[sterilization (microbiology)|sterilization]]...
| + | *Pasta cooked soft |
| − | {{sect-stub}}
| + | *Rice cooked soft |
| | + | *Cooked cereals: oatmeal, porridge, Weetabix/Cream of Wheat |
| | + | *Macaroni & cheese |
| | + | *Mashed potatoes and gravy |
| | + | *Skinless baked potatoes with sour cream or cream cheese |
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| − | ===Personal protective equipment===
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| − | [[Image:Disp-med-ppe.jpg|thumb|120px|Disposable PPE]]
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| − | [[Personal protective equipment|Personal protective equipment (PPE)]] is specialized clothing or equipment worn by a worker for protection against a hazard. The hazard in a health care setting is exposure to blood, saliva, or other bodily fluids or aerosols that may carry infectious materials such as [[Hepatitis C]], [[HIV]], or other blood borne or bodily fluid [[pathogen]]. PPE prevents contact with a potentially infectious material by creating a physical barrier between the potential infectious material and the healthcare worker.
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| − | The [[Occupational Safety and Health Administration|Occupational Safety and Health Administration (OSHA)]] requires the use of [[Personal protective equipment|Personal protective equipment (PPE)]] by workers to guard against blood borne pathogens if there is a reasonably anticipated exposure to blood or other potentially infectious materials. <ref>[http://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=STANDARDS&p_id=10051#1910.1030(d)(2)(i) OSHA Bloodborne Pathogens Regulations 1910.1030(d)(2)(i)]</ref>
| + | == Proteins == |
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| − | Components of [[Personal protective equipment|Personal protective equipment (PPE)]] include [[Medical gloves|gloves]], [[Hospital gown|gowns]], bonnets, shoe covers, [[Face shield|face shields]], [[CPR mask|CPR masks]], [[Goggles|goggles]], [[Surgical mask|surgical masks]], and respirators. How many components are used and how the components are used is often determined by regulations or the infection control protocol of the facility in question. Many or most of these items are [[Disposable|disposable]] to avoid carrying infectious materials from one patient to another patient and to avoid difficult or costly [[Disinfection|disinfection]]. [[Occupational Safety and Health Administration|OSHA]] requires the immediate removal and disinfection or disposal of worker's PPE prior to leaving the work area where exposure to infectious material took place.<ref>[http://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=STANDARDS&p_id=10051#1910.1030(d)(3)(vii) OSHA 1910.1030(d)(3)(vii)]</ref>
| + | *Tofu |
| | + | *Cottage cheese |
| | + | *Yogurt |
| | + | *Scrambled eggs |
| | + | *Fish cooked soft |
| | + | *Meat loaf, meatballs, cottage pie, and other soft dishes with ground meat |
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| − | ===Vaccination of health care workers===
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| − | Health care workers may be exposed to certain infections in the course of their work. [[Vaccine|Vaccines]] are available to provide some protection to workers in a healthcare setting. Depending on regulation, recommendation, the specific work function, or personal preference, healthcare workers or first responders may receive vaccinations for [[Hepatitis_B#Prevention|hepatitis B]]; [[Flu vaccine| influenza]]; [[MMR vaccine|measles, mumps and rubella]]; [[TDaP|Tetanus, diphtheria, pertussis]]; [[Neisseria_meningitidis#Vaccines|N. meningitidis]]; and [[Varicella vaccine|varicella]]. In general, [[Vaccine|vaccines]] do not guarantee complete protection from disease, and there is [[Vaccine#Potential_for_adverse_side_effects_in_general|potential]] for adverse effects from receiving the vaccine. <ref>[http://www.cdc.gov/node.do/id/0900f3ec8005df1f CDC Vaccine Site]</ref>
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| − | ===Surveillance for emerging infections=== | + | == Fruits and vegetables == |
| − | Surveillance is the act of infection investigation using the CDC definitions. Determining an infection requires an ICP to review a patient's chart and see if the patient had the signs and symptom of an infection. Surveillance definition cover infections of the bloodstream, Urinary tract, pneumonia, and sugical sites.
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| − | Surveillance traditionally involved significant manual data assessment and entry in order to assess preventative actions such as isolation of patients with an infectious disease. Increasingly, integrated computerised software solutions which actively assess each incoming risk message are becoming available. Such software significantly reduces the data workload of Infection Control Practitioners (ICP), freeing them to concentrate on clinical surveillance.
| + | *Applesauce |
| | + | *Bananas |
| | + | *Peeled pears or peaches |
| | + | *Avocados |
| | + | *Creamed spinach |
| | + | *Many kinds of [[soup]] |
| | + | *Carrots, broccoli, or other vegetables cooked soft or processed in the blender |
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| − | As approximately [http://www.cdc.gov/ncidod/eid/vol4no3/weinstein.htm one third of healthcare acquired infections are preventable] , surveillance and preventative activities are increasingly a priority for hospital staff. A study on the Efficacy of Nosocomial Infection Control Project (SENIC) by the CDC found that hospitals reduced their nosocomial infection rates by approximately 32 per cent by focusing on surveillance activities and prevention efforts.
| + | == Desserts == |
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| − | ==Outbreak investigation==
| + | *Cheesecake |
| − | When an unusual cluster of illness is noted, infection control teams undertake an investigation to determine whether there is a true outbreak, a pseudo-outbreak (a result of contamination within the diagnostic testing process), or just random fluctuation in the frequency of illness. If a true outbreak is discovered, infection control practitioners try to determine what permitted the outbreak to occur, and to rearrange the conditions to prevent ongoing propagation of the infection. Often, breaches in good practice are responsible, although sometimes other factors (such as construction) may be the source of the problem.
| + | *Pudding |
| | + | *Fruit [[smoothies]] |
| | + | *[[Milkshakes]] |
| | + | *Ice cream |
| | + | *Custard |
| | + | *Biscuits or cookies dipped in tea or milk |
| | + | *Yogurt |
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| − | ==Training in infection control and health care epidemiology== | + | == See also == |
| − | Practitioners can come from several different educational streams. Many begin as nurses, some as medical technologists (particularly in clinical microbiology), and some as physicians (typically infectious disease specialists). Specialized training in infection control and health care epidemiology are offered by the professional organizations described below. Physicians who desire to become infection control practitioners often are trained in the context of an infectious disease fellowship.
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| − | [http://www.cbic.org Certification Board of Infection Control and Epidemiology] is an organization that certifies infection control practitioners based on their educational background and professional experience, in conjunction with testing their knowledge base with standardized exams. The credential awarded is CIC, Certification in Infection Control and Epidemiology. One must have 2 years of Infection Control experience in order to sit for the boards. Certification must be renewed every five years. | + | *[http://www.nidcd.nih.gov/health/voice/dysph.asp NIDCD information on dysphagia] |
| | + | *[http://dysphagiaonline.com Dysphagia Online] |
| | + | *[http://www.dentalhealth.org.uk/faqs/leafletdetail.php?LeafletID=53 British Dental Health Foundation] |
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| − | A [http://www.shea-online.org/about/shea_courses.cfm course] in hospital epidemiology (infection control in the hospital setting) is offered jointly each year by the Centers for Disease Control and Prevention (CDC) and the Society for Healthcare Epidemiology of America.
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| − | http://www.apic.org/ offers a training course for practitioners called EPI 101 and 102.
| + | [[Category:Nutrition]] |
| − | | + | [[Category:Diets]] |
| − | == Footnotes ==
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| − | <references/>
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| − | ==Professional organizations==
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| − | [http://www.apic.org Association for Professionals in Infection Control and Epidemiology] is primarily composed of infection prevention and control professionals with nursing or medical technology backgrounds | |
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| − | [http://shea-online.org The Society for Healthcare Epidemiology of America] is more heavily weighted towards practitioners who are physicians or doctoral-level epidemiologists.
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| − | [[Category:Epidemiology]] | |
A soft diet is recommended in many situations, including some types of dysphagia (difficulty swallowing), surgery involving the mouth or gastrointestinal tract, and pain from newly adjusted braces.
In some situations, there are additional restrictions. For example, patients who need to avoid excessive reflux, such as those recovering from esophageal surgery for achalasia, are also instructed to stay away from foods that can aggravate reflux, which include ketchup and other tomato products, citrus fruits, chocolate, mint, spicy foods, alcohol, and caffeine.
Many of the foods listed here can be adapted for a "full liquid" diet (not a "clear liquid" diet) by processing in a blender with an appropriate thinning liquid, such as a meat broth, fruit or vegetable juice, or milk.
Grains/starches
- Pasta cooked soft
- Rice cooked soft
- Cooked cereals: oatmeal, porridge, Weetabix/Cream of Wheat
- Macaroni & cheese
- Mashed potatoes and gravy
- Skinless baked potatoes with sour cream or cream cheese
Proteins
- Tofu
- Cottage cheese
- Yogurt
- Scrambled eggs
- Fish cooked soft
- Meat loaf, meatballs, cottage pie, and other soft dishes with ground meat
Fruits and vegetables
- Applesauce
- Bananas
- Peeled pears or peaches
- Avocados
- Creamed spinach
- Many kinds of soup
- Carrots, broccoli, or other vegetables cooked soft or processed in the blender
Desserts
- Cheesecake
- Pudding
- Fruit smoothies
- Milkshakes
- Ice cream
- Custard
- Biscuits or cookies dipped in tea or milk
- Yogurt
See also
