Flagging Post-Meal Test Results; Applying The Blood Sample - i-SENS CareSens N Voice User Manual

Flagging Post-meal Test Results

CareSens N Voice Meter allows you to flag a result of a post-
meal test with symbol. The post-meal flag ( ) can be
attached and deleted just before applying the blood sample
or when the test result is displayed just after testing. Once the
test result is saved with the post-meal flag ( ), it cannot be
deleted.
Step 7
If you want to attach a post-meal flag ( ) to a
test result, press and hold the ▼ button for 3
seconds after inserting the test strip.
The post-meal flag ( ) and the
appear on the screen. If the talking function is
on, the meter will say "Post-meal test. Please
apply blood onto the test strip." The test
result will also be displayed with the post-
meal flag ( ).
If you do not want to save the result as a post-meal test, move
on to Step 8 after Step 6. If you want to delete the post-meal
flag ( ) that you attached, press and hold the ▼ button for 3
seconds again before applying the blood sample or when the
test result is displayed just after testing.
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symbol will

Applying the Blood Sample

Step 8
Obtain a blood sample using the lancing
device. Place the device against the
pad of the finger. The best puncture
sites are on the middle or ring fingers.
Press the release button. Remove the
lancing device from the finger. Wait
a few seconds for a blood drop to form.
A minimum volume of 0.5 microliter is needed to fill the
confirmation window.
Step 9
After the symbol appears on the
screen, apply the blood sample to
the narrow end of the test strip until
the meter beeps. If the blood sample
does not fill the confirmation window
completely, an Er4 message may
appear because of abnormal viscosity
or insufficient volume. If the talking
function is on, the meter will say "Error
four. The sample was not enough or too
thick."
Then discard the test strip, insert a new
one, and apply the blood sample again
after symbol appears on the screen.
Approximate size
Good
Insufficient
Sample Sample
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