Finals Part 2

Question 1

Physical Therapy

Answer 1

Assist and direct patients in the rehabilitation process ● Main goal: reduce pain, prevent deformity, and promote healing ● They attempt to restore function or assist patients by teaching them new
ways to adjust to their disabilities
Responsibilities: prepare equipment, assist patients, change linens on beds
and tables, fold linens, clean equipment and work areas, and inventory
materials and supplies.

Question 2

Athletic Trainer

Answer 2

Perform all duties of a PT aide
Prepare equipment
Assist in injury treatments, evaluations, and rehabilitation of
athletes
Assist or perform taping, wrapping, protective bracing, and equipment
fitting
Help out in pre-practice preparations and post-practice follow-up
Be on hand to assist in event coverage

Question 3

What does range of motion help with?

Answer 3

Very important for the resident who has limited movement Stimulate circulation to decrease chance of blood clots or decubitus ulcers
Encourage flexibility and mobility of the joints
Prevent contractures
Prevent mineral loss
Prevent other problems such as poor appetite, constipation, urinary
infections, respiratory problem, and hypostatic pneumonia

Question 4

Transmission based precautions

Answer 4

Patients suspected to be infected with pathogens spread by airborne or droplet transmission, contact with dry skin, or contact with contaminated surfaces;

Question 5

3 types of transmission based precautions

Answer 5

Airborne: TB, Varicella, Measles
Contact: Wounds, Diarrhea, multi drug resistant bacteria
Droplet: Influenza, Mumps, Respiratory diseases

Question 6

Massage Therapy

Answer 6

Practice of manipulating soft tissues of the human body in order to prevent injury, or aid in the recovery from injury

Question 7

Guarding Techniques

Answer 7

Ways to protect a patient when he or she is being moved
Pivot technique
Sliding technique
Lifting technique

Question 8

Pivot Technique

Answer 8

used when moving a patient who can bear weight on at least

one foot; involves one person using a transfer belt to help the patient

Question 9

Sliding Technique

Answer 9

used when moving a patient who cannot get up or bear weight on either foot

Question 10

Lifting Technique

Answer 10

use this technique when there is ample help and strength
to support the patient fully while moving him or her from one support to another; important to keep your back straight, avoid twisting, stay close to the patient, and keep a smooth flow of action

Question 11

Fire Extinguisher classes

Answer 11

Class A: most common; put out fire in ordinary combustibles;
pressurized water
Class B: contains carbon dioxide; used on fires involving
flammable liquids
Class C: used on energized electrical equipment or wiring;
contain potassium bicarbonate or potassium chloride
Class D: used on combustible metals; contains either sodium
chloride or copper powder and pressurized with nitrogen

Question 12

Hyperglycemia vs Hypoglycemia

Answer 12

Hyper: Blood glucose >115
Hypo: Blood glucose

Question 13

Observing wounds

Answer 13

Red
Yellow
Black
Multicolored

Question 14

Red wounds

Answer 14

healthy tissue and indicates normal healing

Question 15

Yellow Wounds

Answer 15

exudates produced by microorganisms. Too many organisms in accumulated exudates
causes the wound to have drainage and appear yellow

Question 16

Black wounds

Answer 16

signify necrosis (dead tissue)

Question 17

Multicolored wounds

Answer 17

described by the least healthy color

Question 18

Fractures

Answer 18

Closed vs Open
Comminuted Fracture (crush) 
Greenstick Fracture
Compound Fracture
Impacted Fracture
Colles’ Fracture
Compression Fracture (spine)

Question 19

What is shock

Answer 19

slows body functions and keeps the major organs from functioning normally
Caused by major loss of body fluids, blood, vomiting, or diarrhea

Question 20

Febrile

Answer 20

elevated temp (one degreeover the patient’s norm)

Question 21

Afebrile

Answer 21

normal range

Question 22

Hypothermia

Answer 22

below normal (

Question 23

Pyrexia

Answer 23

above-normal temperature

Question 24

What decreases body temperature? What increases it?

Answer 24

Heat is produced by muscles and glands and the oxidation of food
Heat is lost by respiration, perspiration, and excretion

Question 25

What increases/decreases pulse rate

Answer 25

Increase: Exercise, Illness, Anxiety, Medication, Shock
Decrease: High level of aerobic fitness, Depression, Medication, Cardiac dysfunction, Sleep

Question 26

Dyspnea

Answer 26

shortness of breath

Question 27

Tachypnea

Answer 27

abnormally fast respirations

Question 28

Apnea

Answer 28

Absence of breath

Question 29

Cheyne-Stokes

Answer 29

periods of labored respirations followed by apnea

Question 30

Rales

Answer 30

bubbling or rattling sounds caused by mucous in air passages

Question 31

How is blood pressure written

Answer 31

Systolic over diastolic pressure (BP)

Question 32

Normal Blood Pressure

Answer 32

90-140/60-90

Question 33

FUO

Answer 33

Unexplained fevers that last days to weeks are called fevers of
undetermined origin

Question 34

FUO EXAMPLES

Answer 34

Viral and bacterial infections
Colds or flu-like illnesses
Sore throats and strep throats
Ear infections

Question 35

Microorganisms and viruses spread through

Answer 35

Direct, indirect, airborne, oral, insects and pests

Question 36

Direct

Answer 36

occurs when organisms or viruses are transmitted directly from one person to another

Question 37

Indirect Contact

Answer 37

occurs when organisms or viruses are transferred from one object to another

Question 38

Airborne

Answer 38

Some organisms and viruses are carried in the air, couching and sneezing project droplets into the air and are carried on air currents unit they find a place to land

Question 39

Oral Route

Answer 39

Microorganisms and viruses enter the body through the mouth by way of contaminated water and food, dirty hands, and from other contaminated objects

Question 40

Insects and Pests

Answer 40

picked up by insects and other pests from contaminated areas and carried to water, food, and people