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PIMA COMMUNITY COLLEGE
Effective Term: Spring 2013
DCP 101
Direct Care Professional: Principles of Care Giving
Credit Hours: 2.25
Lecture Hours: 2.25
Lab Periods:
Course Description:
Addresses principles and application of care giving and personal care in the various home and
community based settings. Includes examination of legal and ethical issues, communication,
activities, nutrition and food preparation, housekeeping, infection control, safety, and time and stress
management for the Direct Care Professional (DCP).
Course Learning Outcomes:
Upon completion of the course, the student will be able to do the following:
1.
Describe and differentiate among Direct Care Professionals (DCPs).
2.
Define and describe the various types of Direct Care Professionals.
3.
Describe the services, continuum of care/support, and DCP job opportunities in various
community settings.
4.
Describe the philosophy, history, and benefits of consumer-directed care.
5.
Describe and explain the roles, responsibilities, requirements, and scope of practice for DCPs.
6.
Describe and explain legal and ethical issues, guidelines for avoiding legal action, and methods
for protecting consumer rights.
7.
Identify, describe, and differentiate cases of abuse, neglect, and exploitation; describe
preventive measures; state the reporting requirements; and identify legal penalties.
8.
Describe techniques for incorporating and promoting consumer rights, dignity, independence,
self-determination, privacy, choice, and ethical behavior in care giving.
9.
Identify, describe, and explain the importance of appropriate methods for addressing cultural
and religious diversity and cultural competency among the consumers served.
10. Describe and demonstrate appropriate verbal and nonverbal communication, communication
barriers and problems, guidelines for therapeutic communication, and techniques for conflict
resolution.
11. Identify and examine major end-of-life issues, coping strategies associated with grief,
separation, death and dying, community resources, and advance directives.
12. Identify components, causes, effects, and indicators of stress, and describe appropriate coping
strategies.
13. Explain the importance of time management and prioritization of work duties.
14. Explain the purpose of and practice documentation and reporting as related to the provision of
care.
15. Read and apply care/support plans.
16. Identify components of the Bloodborne Pathogen Standard, including common infectious
diseases.
17. Explain the purpose of and demonstrate appropriate infection control measures.
18. Identify and demonstrate basic principles in the provision of personal care, and demonstrate
selected personal care skills.
19. Identify and demonstrate principles of good body mechanics related to lifting, transferring, and
ambulating consumers and moving objects.
20. Describe common assistive devices, safety considerations in their use, and techniques for use.
21.
22.
23.
24.
25.
26.
Demonstrate safe use of selected assistive devices.
Describe and apply basic principles of nutrition and hydration, menu planning, meal preparation,
and special diets.
Describe and demonstrate food safety techniques for preparing and storing food.
Describe and apply the principles of appropriate environmental, fire, safety, and emergency
procedures.
Describe and apply principles of and techniques for maintaining the home environment.
Identify and apply principles and purposes of activities and identify resources for locating
appropriate activities.
Outline:
I.
II.
Overview
A. Principles of care giving core
B. Various Direct Care Professional (DCP) overview
1. Elderly/Physical Disabilities
2. Developmental Disabilities
3. Alzheimer’s/Dementia
4. Behavioral Health
5. Other
C. Definition of Direct Care Professional (DCP)
D. Services; continuum of care; DCP job opportunities
1. Aging and adults with disabilities
2. Developmental disabilities
3. Alzheimer’s/dementia
4. Behavioral health
5. Other
E. Consumer-directed care
1. History of movement
2. Philosophy
3. Benefits
F. Roles and responsibilities
1. Training
a. Orientation
b. Continuing education units (CEU’s)
2. Scope of practice
a. Professional standards
b. Agency licenses and contract requirements
c. Agency policies and procedures
d. Type of care settings
e. Where to get answers/information
Legal and Ethical Issues
A. Definitions
B. Distinction between law and ethics
C. Primary legal responsibilities
D. Avoiding legal action
E. Ethical principles
F. Consumer rights
G. DSP rights
H. Confidentiality
1. General guidelines
2. HIPAA (Health Insurance Portability and Accountability Act) requirements
I. Adult and child abuse
III.
IV.
V.
1. Definitions and types
2. Risks
3. Signs and symptoms
4. Prevention
5. Reporting requirements
6. Legal penalties
7. Scenarios
J.
Other
Cultural Competency
A. Definitions
B. Awareness and differences
1. Perceptions
2. Cross-cultural communication
3. Communication
a. Do’s
b. Don’ts
Communication
A. Components of effective communication
B. Verbal
C. Nonverbal
D. Communication styles
1. Aggressive
2. Passive
3. Assertive
E. Barriers and interventions
1. Inadequate listening skills
2. Attitude
a. DCP
b. Consumer
c. Family
d. Others
3. Physical disability
a. Visual impairment
b. Hearing impairment
c. Wheelchair user
d. Other
4. Emotional/mental health impairment
5. Cognitive/memory impairment
F. Therapeutic communication
G. Conflict resolution
Grief, Separation, and End of Life
A. Grief and separation process
B. Dying process
C. Emotional issues
1. Consumer and family
2. DCP
D. Coping strategies
1. Consumer and family
2. DCP
E. Community resources
F. Cultural and religious issues
G. Advance directives
H. “Orange Form” (DO NOT RESUSCITATE)
1. Agency-specific policies and procedures
2. Display
VI. Stress Management
A. Identification and causes of stress
1. Components
2. Causes/effects
3. Indicators
B. Coping strategies
VII. Time Management
A. Importance
B. Prioritizing duties
C. Developing work schedule
VIII. Observing, Reporting, Documenting, and Care/Support Plans
A. Purpose and importance
B. Care/support plans
C. Observing and monitoring
1. Signs and symptoms of illness/injury
2. Changes in mental/emotional status
3. Changes in home environment
D. Reporting
E. Documentation guidelines
IX. Infection Control
A. Bloodborne pathogen standard
B. Bloodborne diseases
1. Hepatitis B and C
2. Human immunodeficiency virus (HIV)
3. Other
C. Common non-bloodborne pathogens
1. Tuberculosis (TB)
2. Lice
3. Scabies
4. Other
D. Transmission of disease
1. Preventing spread
2. Body defenses
3. Risk factors
E. Standard precautions
F. Policies and procedures
1. Hand washing
2. Gloves and other personal protective equipment (PPE)
3. Handling and disposal of infectious wastes
4. Linens
5. Cleaning the environment
X.
Personal Care
A. Basic principles
1. Following care/support plan
2. Activities of Daily Living (ADLs)
3. Consumer dignity and rights
4. Cultural and religious issues
5. Observations and reporting
B. Assessing and monitoring skin integrity
1. Bruises and cuts
2. Pressure sores
XI.
a. Stages
b. Prevention
c. Contributing factors
C. Bathing, dressing, and grooming
1. Skin care
2. Bath/shower (bed, tub; shower)
3. Hair care
4. Dressing
5. Shaving
6. Nails and feet
7. Assistive devices
D. Oral hygiene
E. Toileting
1. Incontinence
a. Types
b. Control
2. Incontinence pads
3. Catheter care
a. Indwelling
b. Suprapubic
c. External
4. Ostomy care
5. Skin care
F. Transferring, ambulation, and positioning
1. Principles of body mechanics for back safety
2. Transferring
a. Gait/transfer belt
b. Mechanical lift
3. Walking (ambulation)
4. Turning and positioning
5. Other assistive devices
G. Range of motion
1. Active
2. Passive
H. Meal assistance
Nutrition and Food Preparation
A. Basic nutrition
1. Role and importance of nutrition
2. Essential nutrients
3. Special considerations for consumers
4. Hydration
B. Menu planning
1. Food groups
2. Selecting foods and number of servings
3. Appealing meals
4. Issues
a. Cultural
b. Religious
c. Consumer rights
C. Food safety
1. Preparation
a. Cleaning surfaces/dishes/equipment
b. Washing/preparing food
D.
E.
F.
c. Defrosting meat
2. Storage
a. Two-hour rule
b. Refrigerator/freezer temperatures
c. Open boxes
Special needs/diets
1. Low-fat/low-salt
2. Diabetic
3. Other
Encouraging intake/appetite
Assistive devices