Misunderstood Activity
One thing that students often misunderstand in the clinical setting is why it is important to organize what you need for dressings before you start performing a dressing change. We try to emphasize how important it is for infection control as well and general organization, but it doesn’t always sink in. One analogy that I use is “mise en place” which is from culinary training or cooking shows. Many students cook or have seen cooking shows over the years. I talk about how in cooking shows the chef assembles, chops up and organizes all the ingredients for a recipe ahead of time. Everything is neatly laid out before the chef starts cooking. I talk about how doing this ensures the chef doesn’t forget to add an item and can see clearly which items were used and which were not. This seems to help them understand a bit better.
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