TOOLS AND PARAPHERNALIA FOR TAKING VITAL SIGNS

1. A sphygmomanometer, also known as a blood pressure meter, blood pressure monitor,

or blood pressure gauge, is a device used to measure blood pressure, composed of an
inflatable cuff to collapse and then release the artery under the cuff in a controlled manner, and
a mercury or mechanical manometer to measure the pressure. It is always used in conjunction with
a means to determine at what pressure blood flow is just starting, and at what pressure it is
unimpeded. Manual sphygmomanometers are used in conjunction with a stethoscope.

There are three major types of sphygmomanometers–mercury, aneroid, and digital.

Mercury Sphygmomanometer

The mercury sphygmomanometer is the most conventional form of blood pressure apparatus, and it can be
considered the golden standard in the health industry. Mercury sphygmomanometers are made up of
manually inflatable cuffs that are attached to measuring units with mercury-infused tubes.

Aneroid Sphygmomanometer

Aneroid means “without fluid,” and as the name suggests, this type of BP apparatus doesn’t make use of
any mercury and is therefore considered the safest alternative to mercury sphygmomanometers. Its
recording procedures are pretty similar to that of the mercury sphygmomanometer, except the
stethoscope’s attachment to the cuff.
Automatic Digital Sphygmomanometer

The automatic digital sphygmomanometer is the most technologically-advanced sphygmomanometer

design to date. These devices use an electronic pressure sensor to measure the blood pressure, and the
readings are presented on a digital display.

Stethoscope is an acoustic medical device for auscultation, or listening to the internal sounds of an animal
or human body.

2. A thermometer is a device that measures temperature or a temperature gradient. A thermometer

has two important elements: (1) a temperature sensor (e.g. the bulb of a mercury-in-glass
thermometer or the digital sensor in an infrared thermometer) in which some change occurs with
a change in temperature, and (2) some means of converting this change into a numerical value (e.g.
the visible scale that is marked on a mercury-in-glass thermometer or the digital readout on an
infrared model).
 Kinds of thermometer

Rectal thermometry is taking a person's temperature by inserting a thermometer into the rectum
via the anus. This is generally regarded as the most accurate means of temperature-taking, but some may
consider it to be an invasive or humiliating procedure. Thus, it is often used sparingly and primarily on
infants, children or adults for whom taking an oral temperature would risk injury (e.g. an unconscious
patient, a post-oral surgery patient, or a person suffering a seizure) or be inaccurate (due to recently
ingested liquids or breathing through the mouth).

oral temperature (TEM-per-ah-chur) is when the mouth is used to take your temperature. A
temperature measures body heat. A thermometer (ther-MOM-uh-ter) is used to take your temperature in
your mouth. A person should be 5 years or older to have a temperature taken in the mouth.

Other materials use to treat patients

A. ice bag (plural ice bags) A waterproof bag with a wide-mouthed stopper designed to hold ice, for
service as an ice pack. (Philippines) A thin plastic bag, of varying sizes, used primarily for freezing
water to be sold as ice.
B. HOT WATER BAG bottle is a bottle filled with hot water and sealed with a stopper, used to
provide warmth, typically while in bed, but also for the application of heat to a specific part of the
body.

C. Glass and straw straw in a glass of water, and behold: It looks broken. ... But below, when the
light also travels through water, the refraction causes the image of the straw to be in a slightly
different location. The water also acts as a type of magnifying lens, making the size of the straw
seem larger than it actually is

TOOLS AND PARAPHERNALIA USED FOR MEAL PREPARATION

1. AIRPOT A container for storing and dispensing coffee or other beverages that maintains a
constant temperature by use of glass insulation.
2. BLENDER thing that mixes things together, in particular an electric mixing machine used in
food preparation for liquefying, chopping, or pureeing.

3. Coffeemakers or coffee machines are cooking appliances used to brew coffee. While there
are many different types of coffeemakers using a number of different brewing principles, in the
most common devices, coffee grounds are placed in a paper or metal filter inside a funnel, which
is set over a glass or ceramic coffee pot, a cooking pot in the kettle family. Cold water is poured
into a separate chamber, which is then heated up to the boiling point, and directed into the
funnel.

4. Chopping board a wooden or plastic board on which food such as meats and vegetables are cut.

5. electric knife or electric carving knife is an electrical kitchen device used for slicing foods.
The device consists of two serrated blades that are clipped together. When the appliance is
switched on, the blades continuously move lengthways to provide the sawing action.
6. electric can opener is particularly useful for those that have joint pain, they deserve a spot in
any well-utilized kitchen. The best electric can openers are simple to operate and can handle a
variety of can shapes and sizes with ease. By avoiding contact with the can or lid during the
opening process, electric can openers help you avoid cutting your fingers, thus making them the
safer option to have at home.

7. food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of
food. ... Food processors are similar to blenders in many forms. The primary difference is that
food processors use interchangeable blades and disks (attachments) rather than a fixed blade.
8. microwave oven (also commonly referred to as a microwave) is an electric oven that heats and
cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This
induces polar molecules in the food to rotate and produce thermal energy in a process known as
dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly
uniform in the outer 25–38 mm (1–1.5 inches) of a homogeneous, high water content food item;
food is more evenly heated throughout than generally occurs in other cooking techniques.

9. Tongs are a type of tool used to grip and lift objects instead of holding them directly with
hands.

10. ladle is a type of spoon used for soup, stew, or other foods. Although designs vary, a typical ladle
has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the
handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.
11. stove is an enclosed space in which fuel is burned to heat either the space in which the stove is
situated, or items placed on the heated stove itself.

TOOLS,EQUIPMENT AND PARAPHERNALIA FOR

CLEANING,WASHING,AND RINSING

1. Bottle sterelizer to destroy microorganisms in or on, usually by bringing to a high temperature

with steam, dry heat, or boiling liquid. to destroy the ability of (a person or animal) to reproduce
by removing the sex organs or inhibiting their functions.

2. broom is a cleaning tool. It consists of stiff fibres attached to, and roughly parallel to, a
cylindrical handle, the broomstick. In the context of witchcraft, "broomstick" is likely to refer to
the broom as a whole.
3. dishwasher is a mechanical device for cleaning dishware and cutlery automatically. Unlike
manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical
dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the
dishes, with lower temperatures used for delicate items.

4. dryer is a machine for drying things.

5. Dustpan a flat handheld receptacle into which dust and waste can be swept from the floor.
6. Duster dustcloth a piece of cloth that is used for removing dust from furniture, books, surfaces,
etc,or feather duster a stick with feathers at one end, or a similar object with cloth attached to one
end, used for cleaning

7. Flat iron A heatable hand-held iron tool with a smooth bottom surface that was used to smooth
or press cloth. Unlike later irons heated by electric elements, flatirons were heated by setting on a
stovetop.
8. Ironing board a long, narrow board covered with soft material and having folding legs, on
which clothes, sheets, etc., are ironed.

9. laundry is also a room in a house where clothes, bed sheets, etc., are washed, or a business that
washes clothes, bed sheets, etc., for customers.

10. vacuum cleaner also known as a sweeper or hoover, is a device that uses an air pump (a
centrifugal fan in all but some of the very oldest models), to create a partial vacuum to suck up
dust and dirt, usually from floors, and from other surfaces such as upholstery and draperies.
11. washing machine is a device used to wash laundry. The term is mostly applied to machines
that use water as opposed to dry cleaning (which uses alternative ...washing by hand and washing
by machine.
 SAINT ANDREW ACADEMY

SAGNAY CAMARINES SUR

S/Y 2018-2019

PROJECT
IN
T.L.E
SUBMITTED BY;BETTINA B. VALENCIA

SUBMITTED TO;MS. MARIELLE L. SABELLA