@themedical_lounge: 😓 Skills station: How to perform the recovery position…… Let’s go back to the basics and start from the bottom of airway management…… 😓 The recovery position is going to be used in the spontaneously breathing patient who’s unconscious and you want to protect their airway but they can’t tolerate airway adjuncts or if you’re a first aider/ CFR waiting for help to arrive……. 🤮 This manoeuvre allows postural drainage so if the patient vomits this will naturally fall out of their mouth and the patient hopefully won’t aspirate (vomit in the lungs)…… šŸ» Some examples where this manoeuvre may be useful maybe the intoxicated patient or the post-ictal patient while transporting to hospital…….. āš ļø Note this cannot be performed in a patient with a suspected c-spine injury and this does not completely protect an airway so always keep a close on your patient for any deterioration……….#recoveryposition #firstaid #unconcious #paramedicschool #communityfirstresponder #medicalschool #medicaleducation #airwaymanagement

The Medical Lounge
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Friday 17 February 2023 21:14:18 GMT
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Cheesy Cajun Chicken Linguine with Garlic Mozzarella Sauce Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 2 tablespoons Cajun seasoning 1 teaspoon smoked paprika 1 pound linguine pasta 4 tablespoons butter 4 cloves garlic, minced 1/4 cup all-purpose flour 3 cups whole milk 1 cup chicken broth 8 ounces cream cheese, softened 2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese Salt and freshly ground black pepper to taste Optional: Red pepper flakes for extra heat Directions: 1. Toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika in a bowl until fully coated. 2. Cook the linguine in salted boiling water until al dente. Drain and set aside. 3. In a large skillet over medium-high heat, cook the seasoned chicken for 6–8 minutes, stirring occasionally, until it’s golden and cooked through. Remove and set aside. 4. In the same skillet, melt the butter over medium heat. Add the garlic and sautĆ© for about a minute, just until fragrant. 5. Whisk in the flour and cook for another minute, stirring constantly to form a light roux. 6. Slowly pour in the milk and chicken broth, whisking until the mixture is smooth. Let it come to a simmer and thicken slightly. 7. Lower the heat and stir in the softened cream cheese until fully melted and smooth. 8. Add 1½ cups of mozzarella along with the Parmesan cheese. Stir until everything is melted and the sauce turns creamy. Season with salt, pepper, and red pepper flakes if you want a little kick. 9. Add the cooked linguine and chicken back into the skillet and toss everything together until fully coated in the sauce. 10. Transfer to a serving dish and sprinkle the remaining ½ cup of mozzarella on top. 11. Place under the broiler for 2–3 minutes, just until the cheese on top is melted and bubbly. 12. Serve hot and enjoy that cheesy, creamy Cajun goodness! Cooking Time: 30 minutes Servings: 6 Calories: 750 per serving
Cheesy Cajun Chicken Linguine with Garlic Mozzarella Sauce Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 2 tablespoons Cajun seasoning 1 teaspoon smoked paprika 1 pound linguine pasta 4 tablespoons butter 4 cloves garlic, minced 1/4 cup all-purpose flour 3 cups whole milk 1 cup chicken broth 8 ounces cream cheese, softened 2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese Salt and freshly ground black pepper to taste Optional: Red pepper flakes for extra heat Directions: 1. Toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika in a bowl until fully coated. 2. Cook the linguine in salted boiling water until al dente. Drain and set aside. 3. In a large skillet over medium-high heat, cook the seasoned chicken for 6–8 minutes, stirring occasionally, until it’s golden and cooked through. Remove and set aside. 4. In the same skillet, melt the butter over medium heat. Add the garlic and sautĆ© for about a minute, just until fragrant. 5. Whisk in the flour and cook for another minute, stirring constantly to form a light roux. 6. Slowly pour in the milk and chicken broth, whisking until the mixture is smooth. Let it come to a simmer and thicken slightly. 7. Lower the heat and stir in the softened cream cheese until fully melted and smooth. 8. Add 1½ cups of mozzarella along with the Parmesan cheese. Stir until everything is melted and the sauce turns creamy. Season with salt, pepper, and red pepper flakes if you want a little kick. 9. Add the cooked linguine and chicken back into the skillet and toss everything together until fully coated in the sauce. 10. Transfer to a serving dish and sprinkle the remaining ½ cup of mozzarella on top. 11. Place under the broiler for 2–3 minutes, just until the cheese on top is melted and bubbly. 12. Serve hot and enjoy that cheesy, creamy Cajun goodness! Cooking Time: 30 minutes Servings: 6 Calories: 750 per serving

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