HEALTH FAMILY NURSING GOAL OF CARE OBJECTIVE OF NURSING METHOD OF NURSE RESOURCES

PROBLEM PROBLEM CARE INTERVENTION FAMILY CONTACT REQUIRED

Unsanitary 1. Inability to After nursing intervention, After ___ hours of 1. Discuss with Home visit 1. Time and
Food recognize the the family will be able to nursing intervention, the family how effort of the
Handling and presence of the gain knowledge and skill the family will be able they prepare and student nurse
Preparation problem due to necessary to maintain to: store their food, and family.
inadequate sanitary food handling and a. Be able to kitchen utensils
knowledge preparation. recognize the and equipments. 2. Active
2. Inability to problem as a 2. Together with participation
provide a home health threat the family, identify and
environment to their family problems empowerment
conducive to health b. Be able to involving food of the family.
maintenance and verbalize the handling and
personal importance of preparation 3. Expenses for
development due to: maintaining 3. Discuss with the
a. Inadequate sanitary food the family the transportation
family handling and importance of of student
resourcers, preparation. a. storing the nurse.
specifically c. Take food, kitchen
financial necessary utensils and 4. Available
constraints/ measures to equipments in resources at
limited financial improve ways clean, family’s house
resources of preparing covered that can be
b. Failure to see food and containers used as
benefits of storing them b. handwashing examples in
investment in d. Be ableto before, during the prevention
home verbalize the and after of accident
environment benefits of preparing the hazards.
improvement investment in foods and
c. Lack of home before
knowledge of environment mealtime
importance of improvement. c. washing the
hygiene and vegetables
sanitation and meat with
d. Lack of skill in clean water
carrying out before
measures to cooking then
improve home d. covering left-
environment. over food with
clean
 containers
and heating
the left-overs
before eating
them up.
e. Thorough
cooking of
food
especially
meat
products.
f. Thorougly
washing the
dishes,
utensils, etc
with soap and
water every
after using
them.
4. Discuss with
the family the
many possible
diseases brought
about unsanitary
food handling and
preparation.
5. Encourage
the family to
invest on kitchen
ware containers
to protect them
from exposure to
ants,
cockroaches, rats
and other vectors
of diseases.
6. Encourage
the family to buy
and store foods
that is only good
for the day to
 prevent spoilage.
3. 1. 5.