Name of Students: _________________________________________

Year & Section: __________________________

TLE 7
CAREGIVING
WEEK 5
Self-Learning Module

Subject Description:
This curriculum guide is an exploratory course in Beauty Care (Nail Care) Services which leads to National Certificate
Level II (NC II). It covers four common competencies that a Grade 7/8 Technology and Livelihood Education (TLE) student
ought to possess, namely: 1) use of tools and equipment; 2) interpreting nail design; 3) practicing Occupational Health and
Safety Procedures (OHSP); and 4) maintain tools, equipment and paraphernalia. The preliminaries of this exploratory course
include the following: 1) discussion on the relevance of the course; 2) explanation of the key concepts relative to the course
and; 3) exploration on career opportunities.

Learning Competency (MELC):

 Use caregiving tools, equipment, and paraphernalia
Topic Title:
Proper usage of tools, equipment and paraphernalia
Objectives:
At the end of the module the students can:
a. identify the proper usage of tools, equipment and paraphernalia;
b. arrange the steps in using the tools, equipment and paraphernalia of caregiving; and
c. appreciate the importance of gaining skills on how to properly take blood pressure.

Pre-test:
Directions: Write TRUE if the statement is correct, or FALSE if it is incorrect. Write your answer in a one whole sheet of paper.
______________1. Infrared thermometers are commonly called laser thermometers.
______________2. Temperatures are bodily functions that reflect the body’s state of health and are easily measurable.
______________3. The first step in washing clothes is sorting them according to color and type of garment.
______________4. Iron should cool down before storing.
______________5. When measuring the client’s temperature, it is not important for the caregiver to wash his/her hands because
he/she does not come in contact with the client’s bodily fluid.

Directions: Choose the letter of the best answer. Write your answer in a one whole sheet of paper.
1. What is the balance between heat produced and heat lost in the body?
a. pulse rate b. body temperature c. respiratory rate d. blood pressure
2. This type of thermometer uses mercury and, therefore, is considered unsafe to use.
a. ear thermometer b. infrared thermometer c. digital thermometer d. clinical thermometer
3. Which of the following is not proper when operating a blender?
a. operating a blender in a dry, flat surface
b. plugging the blender first before putting the pitcher onto the base
c. choosing the setting appropriate for the specified task
d. placing all the parts of the blender in their appropriate places before operating it
4. The kind of temperature when the thermometer is placed under the armpit.
a. oral temperature b. rectal temperature c. axillary temperature d. none of the above
5. These should be checked before ironing as some fabrics need special care instructions.
a. labels of the garments to be ironed c. collars and sleeves of shirts
b. pleats and pockets of skirts d. pants’ waistbands

DISCUSSION
Operating Caregiving Equipment, Tools and Paraphernalia
Now that you have successfully identified the different equipment, tools, and paraphernalia used in providing health care, it is
a must that you master the proper utilization of each. As an efficient and dependable caregiver, you must learn the procedures in
operating them, since you will be expected to use them in your particular job.
Common Equipment in Meal Preparation
BLENDER
1. Choose a flat, dry surface on which to operate your blender.
2. Make sure that all the parts are placed in their appropriate places before operating.
3. Put the pitcher onto the base and plug the blender.
4. Place the ingredients in the pitcher and put the lid on firmly.
5. Start operating by choosing the setting appropriate for the task you are going to do.
6. You may add food or ingredients through the secondary lid while the blender is running.
7. Clean the blender after use.

COFFEE MAKER
1. Fill the carafe with water according to the number of cups of coffee you need to make.
2. Pour the water from the carafe into the reservoir of the coffee maker, and place the
carafe back into position.
3. Place a coffee filter into the filter basket. The amount of coffee you'll need to add depends
on how strong or weak your clients like it. Then, add the coffee into the filter using a spoon.
4. Turn on the coffee maker and wait for your coffee to brew.

ELECTRIC CAN OPENER

1. Plug the electric can opener into an outlet.
2. Lift up the lever that raises the cutting wheel into the air. Place the lip of the can under
the wheel. Put the lever down and press hard enough so that the wheel gets into the can.
3. Turn on the opener while holding the bottom of the can and it will automatically turn as
the wheel slices through the can.
4. Remove the can from the opener when it reaches the end and you feel a slight drop of
the can. The lid will remain attached to the magnet on the opener and the can is ready to
dump.
5. Unplug the opener from the outlet.

FOOD PROCESSOR
1. Remove the food processor from its box container.
2. Place it on a stable, flat surface.
3. Plug it on the electrical outlet safely.
4. Remove the cover and put the food ingredients to be processed.
5. Put back the cover and turn on the processor to start with the procedure.
6. As soon as you have reached the desired size or texture for your food ingredients,
remove the cover and pour the ingredients into your bowl or plate.
7. Unplug the food processor and clean it based on the manufacturer’s instructions.

MICROWAVE OVEN
Microwave oven is a very useful tool especially during mealtime, but you should exercise
special care when using it to cook or reheat food to ensure that it is prepared safely.

Microwave Oven Cooking

 Position evenly the food items in a covered dish. You may add some liquid if necessary. Cover
the dish with a lid or plastic wrap, but make sure not to cover it completely to let steam come out.
The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking.
 It is better to cook large cuts of meat on medium power for longer periods than on high power. This way, heat reaches the center
without overcooking outer areas.
 Mix or rotate food midway through the microwaving time. This is important so as to eliminate cold spots where harmful bacteria can
survive, and for more even cooking.
 When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer
the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
 Use a food thermometer or the oven's temperature probe to verify the food has reached a safe minimum internal temperature.
Cooking times may vary because ovens vary in power and efficiency. Always allow standing time, which completes the cooking, before
checking the internal temperature with a food thermometer.
Microwave Defrosting
 Remove food from the package before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high
temperatures. Melting or warping may cause harmful chemicals to migrate into food.
 Immediately after defrosting meat and poultry in microwave oven, they should be cooked since some areas of the frozen food may
begin to cook during the defrosting time.
BOTTLE STERILIZER
1. Place the recommended amount of water as specified in the manufacturer’s
instructional manual. Then, plug in the unit.
2. Place the bottle upside down (use the prongs to support them individually).
Place the nipples, nipple rings and caps in such a way that they do not touch
each other. Either prop them between the lower prongs, or place them on the
supplied surface.
3. Cover the sterilizer and turn on the unit. Sterilization typically takes about 10 minutes with an automatic cycle that raises water
temperature to a sufficient level to kill off any bacteria (212 degrees Fahrenheit). Once this cycle ends, the unit automatically begins to
cool. Some models or units will not allow you to open the cover until the cooling cycle is completed.
4. Unplug the unit.
5. Remove the feeding bottles from the sterilizer.
6. Clean the sterilizer based on the manufacturer’s specifications.

Common Equipment in Cleaning, Laundry, and Ironing

FLAT IRON
1. Check the label of every garment before ironing. This is necessary as some fabrics need
special care instructions.
2. Unfold your ironing board near the outlet. Plug in your iron and choose the appropriate setting based
on the material of the clothes you are ironing.
3. Preheating the flat iron should be done before starting. You will have to wait about 2-5 minutes to let the
iron warm up.
4. Stretch the garment across the ironing board to make sure it is flat.
5. Run the iron over one part of the garment such as the hem just to be sure that it is not too hot.
6. Move the iron over the pants, blouse, or shirt and take note of pleats and pockets. For the shirts, start with the collar
next to the sleeves, and then the shirt itself. For pants and shorts, start with the inside then the outside of the pants starting
from the waistband down. Generally, skirts and dresses are ironed from the top to the hem. If there are pleats, iron from the
bottom and work upward with fast strokes. Each pleat should be pressed individually. Hang each garment that you have
ironed to keep it from wrinkling again.
7. Unplug the iron and allow the unit to cool before storing it.

WASHING MACHINE
1. The very first step in washing is sorting the clothes of your client. Separate white and
light-colored from dark-colored clothes. Also, they should be sorted according to their
material. Wash clothes with heavy fabrics together and clothes with light fabrics together.
2. Put detergent into the washing machine. Let the detergent go to the bottom of the
washing machine.
3. Put the clothes loosely into the washing machine.
4. Load the laundry as high as the manufacturer specifies or to the top row of holes in the
tub.
5. Close the lid and choose the setting of the washing machine according to what you are washing.
6. Turn on the machine. Let the unit work through all of the cycles. Wait for the machine to turn off before you unload the washed
laundry.
7. Load the next batch of clothes and do steps 5 and 6 again until you are done with the laundry.
8. Turn off and unplug the unit.

Common Equipment in Taking the Vital Signs

When caring for an infant, toddler, child, elderly or person with special needs, measuring the vital signs is of utmost concern.
This is also a concern of your client. Hence, he/she has the right to know her vital signs.
This module will walk you through the basics of taking two of the important measurements. As you learn the different
processes, you will also get your hands on the crucial pointers necessary in obtaining an accurate reading. But first, let us talk about
vital signs. Vital signs are bodily functions that reflect the body’s state of health and are easily measurable: body temperature, pulse
rate, respiratory rate, and blood pressure. In some cases, the fifth vital sign is considered to be the pain that a person experiences.

Thermometer
Body temperature is a measurement of the amount of heat in the body. The balance between heat produced and heat lost is
the body temperature. The normal adult body temperature is 37 degrees Celsius. There is a normal range in which a person’s body
temperature may vary and still be considered normal. Take a look at these normal ranges of body temperature:

Oral : 36.4 to 37.2 degrees Celsius

Rectal : 37 to 37.8 degrees Celsius
Axillary : 35.9 to 36.7 degrees Celsius

The following are the different types of thermometers:

CLINICAL THERMOMETER may be inserted either into the
rectum through the anus (rectal temperature), into the mouth
under the tongue (oral or sub-lingual) or armpit (axillary
temperature). It is made of glass with a narrowing above the
bulb so that the mercury column stays in position even when the
instrument is removed. The use of this type is now being
eradicated as the mercury content is dangerous to people.
DIGITAL THERMOMETER may be inserted into the mouth
under the tongue, under the armpit or into the anus. This
thermometer displays the reading in the LCD. This type of
thermometer does not use mercury which is hazardous to
 humans. That is why more and more people are using it now.
Also, using this is simple, quick and effective.
EAR DIGITAL THERMOMETER measures the heat coming from
the eardrum. This release of heat is converted into a
temperature and displayed on an LCD. It is very easy to use this.
You just have to place the tip in the ear of a person, press the
button and in a few seconds, the measurement is seen on the
LCD.
INFRARED THERMOMETER WITH LASER POINTER
measures temperature using thermal radiation emitted by the
body. It is also called laser thermometer if a laser is utilized to
aid in aiming the thermometer. Others call it non-contact
thermometer because of its ability to measure temperature from
a distance. It provides temperature reading without physically
touching the object. All you have to do is aim at the object (as in
the forehead), pull the trigger and immediately, you can see the
temperature reading on the LCD.

Using a Digital Thermometer (rectum through the anus)

1. Wash your hands and take the thermometer out of its holder.
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then rinse it in cool water.
3. Put a probe cover over the pointed end of the thermometer. If your thermometer did not come with a probe cover then you can use it
without one.
4. Lubricate the end of the probe with a small amount of lubricating jelly.
5. Place your child (taking the temperature through the rectum is usually done on children) on his stomach across a firm surface or your
lap before taking his temperature.
6. Gently slide the probe of the thermometer into the rectum about a half inch. Stop inserting the thermometer if it becomes difficult to
insert. Never force the thermometer into the rectum.
7. Continue to hold the thermometer the entire time you are taking the temperature. Always stay with your client while taking the
temperature.
8. Keep the thermometer in place until it beeps then remove the thermometer
9. Read the numbers on the LCD. These numbers are your client's temperature.
10. If you used a probe cover, remove it and throw it away.
11. Wash the probe of the thermometer with soap, water and rubbing alcohol when you are done. Put the thermometer’s tip cover.
Place the thermometer in its holder/container.
12. Record the reading
13. Wash your hands.

Using a Digital Thermometer (mouth)

1. Wash your hands and take the thermometer from its holder.
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then rinse it in cool water.
3. Inform the client that you are going to take his temperature orally.
4. Ask the client to wet his/her lips and pick up his tongue.
5. Place the thermometer under the client’s tongue on one side of his/her mouth. Ask him/her to close his/her lips. (You may have to
hold the thermometer specially if your client is sick and weak enough to even hold the thermometer with his/her lips.)
6. Leave the thermometer in place until the thermometer signals it is finished. When it beeps, it signifies that it can be removed.
7. Remove the thermometer carefully and read the temperature on the digital display. Clean the tip of the thermometer with a cotton
ball soaked in alcohol. Put the thermometer’s tip cover. Place the thermometer in its container.
8. Record the reading and wash your hands.

Using a Digital Thermometer (armpit)

1. Wash your hands and take the thermometer from its holder.
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then rinse it in cool water.
3. Inform the client that you are going to take his temperature under the armpit.
4. Place the thermometer under the client’s armpit. (You may have to hold the thermometer specially if your client is very sick and weak
that he/she cannot even hold the thermometer with his/her armpit.)
5. Leave the thermometer in place until the thermometer signals it is finished. When the thermometer beeps, it means that it can be
removed.
6. Remove the thermometer carefully and read the temperature on the digital display. Clean the tip of the thermometer with a cotton
ball soaked in alcohol. Put the thermometer’s tip cover. Place the thermometer in its container.
7. Record the reading and wash your hands.

BP Apparatus

Another important measurement that you should learn to take is the blood pressure. Blood pressure is the force of the blood pushing
against the walls of the blood vessels. The heart contracts as it pumps the blood into the arteries. When the heart is contracting, the
pressure is highest. This pressure is what we know as the systolic pressure. Now, as the heart relaxes between each contraction, the
pressure decreases. When the heart is at its most relaxed state, the pressure is lowest. And we call this diastolic pressure. The
following steps will help you measure blood pressure accurately.

1. Wash your hands and prepare the equipment you will use.
2. Introduce yourself and let the patient/client know the procedure to be done.
3. Sanitize the earpieces of the stethoscope with an antiseptic pad.
4. Ask your client to rest quietly. Have him/her lie down or sit on a chair whichever is more comfortable for him/her.
5. If you are using a mercurial apparatus, the measuring scale should be within the level of your eyes.
6. Expose the arm of your client by rolling the sleeves up. Have your client’s arm from the elbow down to rest fully extended on the bed
or the arm of a chair.
7. Unroll the cuff, loosen the screw and squeeze the cuff with your hands to remove air completely.
8. Wrap the cuff around your client’s arm above the elbow, not too tight or too loose.
9. Find your client’s brachial pulse at the inside of the elbow. Hold the diaphragm there and inflate the cuff until the pulse disappears.
Take note of the reading and immediately deflate the cuff. This is the client’s approximate systolic reading and is called the palpated
systolic pressure.
10. Place the stethoscope’s earpieces into your ears and place the diaphragm on the brachial pulse.
11. Turn the screw to close it. Inflate the cuff until the dial points to 30 mm above the palpated systolic pressure.
12. Turn the screw to open it. Let the air escape slowly until the sound of the pulse comes back. Take note of the calibration that the
pointer passes as you hear the first sound. This indicates the systolic pressure.
13. You have to continue releasing the air from the cuff. When you hear the sounds change to something softer and faster and
disappear, take note of the calibration. This is now the diastolic pressure
14. Deflate the cuff complete. Remove it from the arm of your client and record the reading on the client’s chart.
15. Wipe the earpieces of the stethoscope with an antiseptic pad and place the equipment back to their proper place and wash your
hands.
ACTIVITY 1

Directions: Write your FIRST NAME if the statement is correct and write your LAST NAME if it is incorrect. Write your answer in a one
whole sheet of paper.
Example:
RANARIO 1. The first step in using the electric can opener is to unplug the opener from the outlet.
CATHLYN 2. The last step in using the using a digital thermometer (mouth) is to Record the reading and wash your hands.

1. Digital Thermometer may be inserted into the mouth under the tongue, under the armpit or into the anus.
2. Blood pressure is the force of the blood pushing against the walls of the blood vessels.
3. Infrared Thermometer with Laser Pointer measures the heat coming from the eardrum.
4. Body temperature is a measurement of the amount of heat in the body.
5. Microwave oven is not very useful tool especially during mealtime.
6. Clinical Thermometer may be inserted either into the rectum through the anus (rectal temperature), into the mouth under the tongue
(oral or sub-lingual) or armpit (axillary temperature).
7. Do not wash your hands when taking the thermometer from its holder.
8. The normal adult body temperature is 37 degrees Celsius.
9. It is not important to follow the steps in using a digital thermometer (rectum through the anus).
10. The first step in using the coffee maker is to fill the carafe with water according to the number of cups of coffee you need to make.

ACTIVITY 2

Direction: Arrange the following steps in using the following tools, equipment and paraphernalia. Write numbers 1-7 on the lines to
identify which step comes first. Write your answer in a one whole sheet of paper.

A. FLAT IRON
___________ a. Unplug the iron and allow the unit to cool before storing it.
___________ b. Unfold your ironing board near the outlet. Plug in your iron and choose the appropriate setting based
on the material of the clothes you are ironing.
___________ c. Check the label of every garment before ironing. This is necessary as some fabrics need
special care instructions.
___________ d. Preheating the flat iron should be done before starting. You will have to wait about 2-5 minutes to let the
iron warm up.
 ___________ e. Stretch the garment across the ironing board to make sure it is flat.
___________ f. Move the iron over the pants, blouse, or shirt and take note of pleats and pockets. For the shirts, start with
the collar next to the sleeves, and then the shirt itself. For pants and shorts, start with the inside then the outside of the pants
starting from the waistband down. Generally, skirts and dresses are ironed from the top to the hem. If there are pleats, iron
from the bottom and work upward with fast strokes. Each pleat should be pressed individually. Hang each garment that you
have ironed to keep it from wrinkling again.
___________ g. Run the iron over one part of the garment such as the hem just to be sure that it is not too hot.
B. BLENDER
___________ a. You may add food or ingredients through the secondary lid while the blender is running.
___________ b. Clean the blender after use.
___________ c. Place the ingredients in the pitcher and put the lid on firmly.
___________ d. Start operating by choosing the setting appropriate for the task you are going to do.
___________ e. Put the pitcher onto the base and plug the blender.
___________ f. Choose a flat, dry surface on which to operate your blender.
___________ g. Make sure that all the parts are placed in their appropriate places before operating.

C. FOOD PROCESSOR
____________ a. Remove the cover and put the food ingredients to be processed.
____________ b. Put back the cover and turn on the processor to start with the procedure.
____________ c. Remove the food processor from its box container.
____________ d. Place it on a stable, flat surface.
____________ e. Plug it on the electrical outlet safely.
____________ f. Unplug the food processor and clean it based on the manufacturer’s instructions.
____________ g. As soon as you have reached the desired size or texture for your food ingredients, remove the cover and
pour the ingredients into your bowl or plate.

D. Below the list of equipment necessary in caregiving. Write three (3) ways on how to use and maintain them properly. Write your
answer in a one whole sheet of paper.
Washing Machine Microwave Oven Bottle Sterilizer
Example:
1. use the right amount of detergent 1. Never put metal in your microwave. 1. Keep nipples clean

1. 1. 1.

2. 2. 2.

3. 3. 3.

ACTIVITY 3

Direction: Answer briefly the following questions. Write your answer in a one whole sheet of paper.

As a future caregiver:

1. What is the importance of gaining skills on how to properly take blood pressure?
2. Why we must properly take Blood Pressure?

Things to remember:
“There is a tool for every task and a task every tool.” – George R. Martin

References:
Elana D. Zucker. The Caregiver’s Resourcebook 6 th Edition Pearson Education South Asia PTE. LTD. 2009. National League of Philippine Government Nurses, Inc.
Public Health Nursing in the Philippines 10th Edition National League of Philippine Government Nurses, Inc. Mildred O. Hogstel and Linda Cox Curry Practical Guide
to Health Assessment Through the Life Span 3 rd Edition F. A. Davs Company 2001 Assessment Technologies Institute Fundamentals of Nursing Practice 2004
Nursing Procedures Incredibly Easy 2002 Springhourse Corporation

Prepared by:
CATHLYN O. RANARIO
Secondary Teacher

Checked by: Reviewed by:

MALIA LOU T. CALINIAHAN LUZ L. ESPERA
TLE 8 Teacher School Principal