Exam 3 Flashcards
(92 cards)
1
Q
Absorption
A
Act or process of sucking up or in; taking in of nutrients
2
Q
Aerobic
A
Requiring oxygen to live and grow
3
Q
Amino Acids
A
The basic component of protein
4
Q
Anaerobic
A
Not requiring oxygen to live and grow; able to thrive in the absence of oxygen
5
Q
Antioxidants
A
Enzymes or organic molecules; help protect the body from harmful chemicals called free radicals
6
Q
Antisepsis
A
Aseptic control that inhibits, retards growth of, or kills pathogenic organisms; not effective against spores and viruses
7
Q
Asepsis
A
Being free from infection
8
Q
Autoclave is good for?
A
30 days
9
Q
Bile
A
Liver secretion that is concentrated and stored in the gallbladder; aids in the emulsification of fats during digestion
10
Q
Bland Diet
A
Diet containing only mild-flavored foods with soft textures
11
Q
Body Mechanics
A
The way in which the body moves and maintains balance; proper body mechanics involves the most efficient use of all body parts
12
Q
Bile
A
Liver secretion that is concentrated and stored in the gallbladder; aids in the emulsification of fats during digestion
13
Q
Body Mechanics
A
The way in which the body moves and maintains balance; proper body mechanics involves the most efficient use of all body parts
14
Q
Chain of Infection
A
Factos that lead to the transmission or spread of disease; infectious agent - reservoir - portal of exit - modes of transmission - portal of entry - host
15
Q
Cholesterol
A
Fatlike substance synthesized in the liver and found in body cells and animal fats
16
Q
Clean
A
Free from organisms causing disease
17
Q
Contaminated
A
Containing infection or infectious organisms and germs
18
Q
Digestion
A
Physical and chemical breakdown of food by the body in preparation for absorption
19
Q
Disinfection
A
Aseptic-control method that destroys pathogens but does not usually kill spores and viruses
20
Q
Etiology
A
The study of the cause of a disease
21
Q
Endogenous
A
Infection or disease originating within the body
22
Q
Ergonomics
A
An applied science used to promote the safety and well-being of a person by adapting the environment and using techniques to prevent injuries
23
Q
Exogenous
A
Infection or disease originating outside of or external to the body
24
Q
Fat-restricted Diet
A
Diet with limited amounts of fats, or lipids
25
Fungi
Group of simple, plantlike animals that live on dead organic matter (yeast and molds)
26
Hantavirus
A virus spread by contact with rodents or their excretions
27
High-protein Diet
Diet contianing large amounts of protein-rich foods
28
Idiopathic
Without recognizable cause; condition that is self-originating
29
Low-cholesterol Diet
Diet that restricts foods high in saturated fate
30
Low-protein Diet
Diet that limits foods high in protein
31
Low-residue Diet
Diet that limits foods containing large amounts of residue, or indigestible
32
Metabolism
The use of food nutrients by the body to produce energy
33
Nosocomial
Pertaining to or originating in a health care facility such as a hospital
34
Nutrition
All body processes related to food; the body's use of food for growth, development, and health
35
Opportunistic Infection
An infection that occurs when the body's immune system cannot defend itself from pathogens normally found in the environment
36
Osteoporosis
Condition in which bones become porous and brittle because of lack or loss of calcium, phosphorus, and other minerals
37
Pathogen
Disease-producing organisms
38
Protozoa
Microscopic, one-celled animals often found in decayed materials and contaminated water
39
Standard Precautions
Recommendations that must be followed to prevent transmission of pathogenic organisms by way of blood and body fluids made by the CDC
40
Rickettsiae
Parasitic microorganisms that live on other living organisms
41
Sterilazation
Process that results in total destruction of all microorganisms; also, surgical procedure that prevents conception of a child
42
Viruses
One of a large group of very small microorganisms, many of which cause disease
43
OSHA
Occupational Safety and Health Administration; a division of the Department of Labor that establishes safety standards
44
Three ingredients needed for fire
Oxygen; Fuel; Heat
45
RACE
rescue, alarm, contain, extinguish
46
Fire extinguisher (PASS)
pull the pin, aim, squeeze, sweep
47
Normal Flora
Plant life adapted for living in a specific environment
48
Nonpathogens
Beneficial in maintaining certain body processes
49
AIDS
Acquired immune deficiency syndrome; suppresses the immune system
50
Reservoir
An area where the causative agent can live; second in the chain of infection
51
Portal of Exit
A way for the causative agent to escape from the reservoir in which it has been growing; third in the line of infection
52
Portal of Entry
A way for the causative agent to enter a new reservoir or host; fifth in the line of infection
53
Mode of transmission
A way for the causative agent can be transmitted to another reservoir or host where it can live; fourth in the line of infection
54
Bird flu (H5N1)
virus that causes avian or bird flu;the bird flue is between fifty and sixty percent of death rate
55
Best reservoir
Fomites- doorknobs, bedpans, urinals, linens, instruments, specimen containers
56
Vaccine for bioterrorism
small pox vaccination; antibiotics; antitoxin;
57
Calorie-contorlled diets
Include both low calorie and high-calorie diets
58
Basal Metabolic Rate (BMR)
The rate at which the body uses energy just for maintaining its own tissue, without doing any voluntary work
59
Vaccine for bioterrorism
small pox vaccination; antibiotics; antitoxin;
60
Lipids in the body
fats and oils; organic compunds; three of the most common: triglycerides, phosphoslipids, cholesterol
61
Diabetic Diet
used for patients with diabetes mellitus. Avoid: sugar-heavy foods
62
High-calorie Diet
Used for patients that are underweight; high bulk foods
63
Human energy comes from
Carbohydrates, lipids, proteins, minerals, vitamins, water
64
Importance of Water
Water is important because is breaks down food
65
Reading labels on solutions
Check the label to determine the serving size and number of servings in the container. Evaluate the number of calories per saving to determine whether the food is a low or high calorie food. Calculate the amount of fat and try to keep total fat intake between 20 and 35 percent of total caloric intake.
66
Religions influence on diet
Some religions require certain dietary restrictions that must be observed. Examples: baptist, buddhist, christian scientist, greek orthodox, hindu, Islamic, Muslim, Jewish, Mormon, Roman catholic, seventh day adventist. Examples: coffee and tea, alcohol, dairy products, pro and pork products, and meat
67
Risk factors associated with obesity
Hypertension, high cholesterol, cerebrovascular accident (stroke), osteoarthritis, gallbladder disease, breathing problems such as sleep apnea, and many others similar conditions. Life span is also decreased life span
68
Role of nutrition
determines height, weight, strength, skeletal and muscular development, physical agility, resistance to disease, appetite, posture, complexion, mental ability, and emotional and psychological health
69
Sources of protein
cereals, soybeans, dry beans, peas, corn, and nuts, meats, fish, milk, cheeses, and eggs.
70
What are your strong muscle groups?
Lower half of body: gluts, thighs, legs, lower back
71
Mechanical Digestion
Food is broken down by the teeth and moved throughout the digestive tract by the prices peristalsis.
72
Chemical Digestion
food is mixed with digestive juices secreted by the mouth, stomach, small intestine, and pancreas. Then the digestive juices have enzymes so the nutrients can be absorbed into the blood
73
Broad base of support
by keeping the feet 8-10 inches apart, placing one foot slightly forward, balancing weight on both feet, and pointing the toes in the direct of movement
74
Principles of body mechanics
Muscles work better when used correctly, correct use of muscles making lifting, pulling and pushing easier, prevents necessary fatigue and strain, and save energy, prevents injury to self and others
75
OSHA regulations
The occupation exposure to hazardous chemicals standard, the blood-borne pathogen standard
76
Blood borne pathogen standard
Protects health care providers from diseases caused by exposure to body fluids.
77
The occupational exposure to hazardous chemicals standard
requires that employers inform employees of all chemicals and hazards in the workplace
78
Body fluids
Examples: blood, blood components, urine, stool, semen, vaginal secretion, cerebrospinal fluid, saliva, mucus, and other similar fluids.
79
Solution Guideline
-Read all MSDSs before using any hazardous chemical solutions, never us solutions from bottles that are not labeled, read the labels of solution bottles at least three times during use to be sure you have the correct solution, do not mix solutions together unless instructed, avoid contact with eyes and skin, avoid inhaling, use only as directed, store all chemical solutions in a locked cabinet or closet following the manufacturer's recommendations, if you spill any solution immediately report the incident to your instructor/immediate supervisor
80
Damaged Equipment
-Report any damaged or malfunctioning equipment immediately, do not use frayed or damaged electrical cords, do not use a plug if a prong is missing, never use excessive force to insert a plug into an outlet, never handle any electrical equipment with wet hands, if you break any equipment immediately report the incident to your instructor/immediate supervisor.
81
Electrical safety
Do not use if wet, no not use if frayed or damaged cords, never use excessive force to insert a plug into an outlet, do not operate equipment if you have not been shown how to use it
82
Activity during a fire
-Alarm should be pulled immediately, all does and windows should be shut, electrical equipment and oxygen should be shut off, elevators should not be used
83
Forming of food habits
Way you were raised, where you live, religion, income
84
Disaster Policies
Earthquakes, floods, tornadoes, hurricanes, and bomb threats
85
Diseases caused by viruses
common cold, measles, mumps, chicken pox, herpes, warts, influenza, polio, west nile virus, monkey pox, ebola, marburg, and AIDS
86
Host
A person likely to get an infection or disease, usually because body defenses are weak
87
Antibiotics
Help cure infections
88
Sterile Techniques
to protect the patient from further infection
89
Sterile field
Never reach across the top of the field (a sterile towel has been placed on a tray)
90
Sterile field transfer
Drop the item on the sterile field (drop the cotton ball on the sterile towel)
91
Contact precautions
must b followed for any patients known or suspected to be infected with epidemiologically (person to person); private room, wash hands, wear gown if soiling is likely, wear gloves
92
N-95 P-100
Air pressurized masks used for airborne pathogens
