Kristy Miyashita

Responsible for setup and breakdown of raw bar as well as restaurant bar clean up
Manage and record daily inventory of oyster stock
Multi-tasking: ensured simultaneous preparation of all orders for multiple customers and served in a professional manner

Performs identified nursing skills under the direction of the Registered Professional Nurse
Thorough understanding and experience caring for various cardiac, respiratory, and communicable/non-communicable diseases, and proper prevention for each
Promotes importance of hand hygiene, aseptic techniques, disease prevention and awareness
Focus of care on patient safety and comfort
Assists with basic patient care including activities of daily living (ADLs) and skilled activities
Measures, records vital signs, pain score, and patient weight
Collects routine specimens and follows through to ensure processing
Recognizes and reports changes in patient condition to RN/LPN
Assists with patient's personal hygiene/ambulation/toileting/total or complete bed baths
Measures and appropriately applies elastic stockings, Intermittent Compression Devices and Arterial Venous pumps
Follows skin integrity and fall alert protocol
Measures gastric pH and gastric and stool hemoccult
Performs 10 Lead EKGs with knowledge of editing function
Applies and changes noncritical wound dressings with aseptic technique
Performs fingerstick blood glucose monitoring
Measures and records fluid intake and output
Applies external urinary catheter; provides foley care; withdraws urine samples from Foley tubing port
Performs bladder scans; documents and reports results
Obtains blood from blood bank
Under direction of RN, monitors and discontinues peripheral IVs
Recognizes safety needs of patient and special equipment needed to provide patient safety
Provide emotional support and physical comfort to all patients in assigned nursing unit

Strong communication skills with customers
Service and management skills
Ability to handle stressful situations and delegate responsibilities
Managing money and inventory
Multi-tasking: ensured simultaneous preparation of all orders for multiple customers and served in a professional manner
Food preparation/oyster shucking
Cleaning/bussing

Over the course of four months, I had the opportunity to construct a baseline data collection and needs assessment of a vulnerable subpopulation within a community of my aggregate clinical site, specifically choosing within a school of a poverty-stricken area of Rhode Island. Selecting elementary level children, I determined they were a vulnerable population because they do not yet fully understand rationale behind health measures they need to follow, while still being aware of what it generally means to be healthy and free of illness. The demographics of the focus group were ages 4-12, both boys and girls, of varied ethnicities and economic backgrounds. After collecting and analyzing data from both demographic and environmental factors, I determined the health status of the selected subpopulation, their most crucial community needs and resources as influences, and recognized both their strengths and challenges. For my final project, I chose to create two elementary-literacy level brochures (one for a lower and one for a higher age group) on what a proper day of nutrition looks like. Taking into consideration factors such as the needs of specific students and socioeconomic backgrounds, I created measurable objectives to accomplish for the community, and presented my final project in a friendly, comprehensible manner.