Notes on Healthcare Tasks That Use Mathematical Conversions

Lesson 13.3: Healthcare Tasks That Use Mathematical Conversions

Learning Outcomes

• After studying this lesson, you will be able to:
  • Converting Temperatures: Convert measurements between the Fahrenheit and Celsius scales.
  • Measuring Food Accurately: List guidelines for measuring food accurately.
  • Standardized Recipes: Relate the value of using standardized recipes in healthcare settings.
  • Estimating Food Intake: Estimate and record percentage of food intake by food item or meal total.
  • Fluid Intake and Output: Enumerate the components measured as part of fluid intake and output.

Professional Vocabulary

• Fluid Balance: A state in which the amount of fluid taken into the body equals the amount that leaves the body.
• Intake and Output (I&O): Measurements of all fluids entering and leaving the body.
• Portion: The amount of food in one serving.
• Yield: The number of portions a recipe will produce.

Important Concepts

13.3-1 Temperature Conversions

• Fahrenheit and Celsius Scales:
  • Fahrenheit (°F): Commonly used temperature scale in the US.
  • Celsius (°C): Used in most countries; healthcare workers must convert between both scales for patient communication.
• Conversion Formula:
  • To convert from Celsius to Fahrenheit:
    °F = (°C imes rac{9}{5}) + 32
  • Example: Convert 37°C to °F:
  1. Calculate: 37 imes 9 = 333
  2. Divide: 333 mod 5 = 66.6
  3. Add: 66.6 + 32 = 98.6°F
• Everyday tips for understanding Celsius:
  • Recognizing the corresponding ranges: 16°C ≈ 61°F, 28°C ≈ 82°F.
  • Mnemonic rhyme: 39°C (too hot), 37°C (nice), 35°C (too cold), 0°C (ice).

13.3-2 Measuring Food

• Accurate Measurements:
  • Measure food by weight for accuracy. Example: 1/2 cup of packed brown sugar weighs more than unpacked.
• Units of Weight: Can use ounces, pounds, kilograms, or grams.
• Tare Weight: The weight of the container, important for accurate weight measurements. Use scales to reset or account for tare weight.
• Fluid Measurement Equivalents: 1 fluid ounce = 1 ounce in weight for water-like liquids, 1 milliliter = 1 gram in metric.

13.3-3 Using Standardized Recipes

• Standardized Recipe Importance: Ensures consistency for patient diets and food service operations.
  • Composed of:
  1. Name of the recipe
  2. Yield: Number of servings, adjustable for needs.
  3. Portion size: Defined by weight, volume, or count.
  4. Ingredient specifications.
  5. Cooking directions, including times and temperatures.
  6. Plating and serving instructions, including garnishing methods.
  7. Marketing guide for ingredient purchases.
  8. Nutrition information for dietary assessment.
• Adjusting Recipe Yields: The conversion factor adjusts quantities per the yield needed:
  • Formula: ext{new yield} ÷ ext{old yield} = ext{conversion factor}
  • Calculate new quantity: ext{original quantity} imes ext{conversion factor} = ext{new quantity}

13.3-4 Costing Recipes

• Costing Process: Calculate unit cost to conform to budget guidelines in food service.
• Track food purchases, evaluate prices charged, and maintain portions according to dietary requirements while managing food costs.

Conclusion

• Understanding these concepts is crucial for healthcare professionals, particularly in dietary roles, ensuring patient safety, and adherence to nutritional guidelines while maintaining cost-effective practices in food service.