Commentary:            Introduction                                 to Professional Practice NUR018-1

 

The case patient was found to be infected with Norovirus either through contaminated water or contaminated food or even due to the viral diversity setting of the hospital and host factors. Norovirus is a common infectious disease occurring in hospitals and the primary care is to ensure that there is no outbreak or unwanted spread of the same amongst other patients in the ward or vicinity (Rogers et al. 2019; Public Health England, 2012). The primary action that the nurse conducted as part of the episode of care for the patient with Norovirus infection has been presented.

As for the policy based professionalism shown during the care for the patient with Norovirus infection, firstly communications were made across all hierarchy of the hospital to doctors, all nurses, attendants, and administration department as well (Public Health England, 2012). As part of the patient care, the patient was kept hydrated continuously as there is no medication for the same and therefor administration of juices, water and all fluid based substances (Brown, Shah, and Breuer, 2016). The nurse also showed professionalism by constantly monitoring the patient with respect to dehydration and ensured that the patient is kept away for any physical contact with any of the family members or even the healthcare providers.

However, as part of the professional values that was shown during the episode of Norovirus infection, the nurse needed to show respect to the patient as well as empathy as part of the human dignity based professional value. The nurses took blood samples from the patients and gave equal care to the patient even though the patient was infected with Norovirus. Another professional value that was shown by the team was integrity with respect to maintaining safety for the patient as well as that of others to avoid infection spread and maintained the responsibility to ensure that the patient is hydrated at all times and the needs of the patients are met. Empathy towards the patient was another value that was shown to the patient during that specific care because the patient was already in pain from the dialysis process and with infection further escalated the discomforts and pains. Amongst other

 

values, some of the senior nurses also showed the professionalism of justice by allowing the junior nurses to gather real life experience from treating and caring for patients. They allowed them to gather experience and equally distributed the available resources for skill development as well. Finally, the nurses also showed all 6 characteristics of Compassion in Practice as mandated by the NHS to support the patient and provide quality treatment for patient experience. These were care, compassion, courage, communication, commitment and competence and NHS has mandated as the most important characteristics while engaging with critical or non-critical patients.

References

Brown, J.R., Shah, D. and Breuer, J., 2016. Viral gastrointestinal infections and norovirus genotypes in a paediatric UK hospital, 2014–2015. Journal of Clinical Virology, 84, pp.1-6.

Public   Health   England,   2012.   Norovirus:   managing   outbreaks  in  acute                                                                                                           and community health and social care settings. [online] Retrieved 16 June, 2020 from https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attach ment_data/file/322943/Guidance_for_managing_norovirus_outbreaks_in_healthcare

_settings.pdf.

 

Rogers, B.R., Holmes, C.W., Hull, M., Westmoreland, D., Celma, C., Beard, S., Dunning, J. and Tang, J.W., 2019. Persistent norovirus outbreaks in a hospital setting–The role of environmental contamination. Journal of Infection, 79(3), pp.277- 287.

Rumble, C., Addiman, S., Balasegaram, S., Chima, K., Ready, D., Heard, J. and Alexander, E., 2017. Role of food handlers in norovirus outbreaks in London and South East England, 2013 to 2015. Journal of food protection, 80(2), pp.257-264.

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