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HOE > Exam 3- Book Notes > Flashcards

Exam 3- Book Notes Flashcards

1
Q

3 ingredients needed for fire

A

oxygen, fuel, heat

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2
Q

absorption

A

act or process of sucking up or in; taking in of nutrients

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3
Q

acetic spill clean up

A

remove ignition sources, use gloves- wipe up with paper towels

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4
Q

activity during a fire

A 
remain calm- do not panic
RACE
R- rescue anyone in immediate danger
A- Activate the alarm
C- Contain/confine fire
E- Extinguish
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5
Q

aerobic

A

pathogens that need oxygen to survive

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6
Q

AIDS

A

HIV- diagnosed 1982, didn’t know what it was until 1985-6ish

weakened immune system- opportunistic diseases more common

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7
Q

Amino Acids

A

basic component of proteins, 22 of them

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8
Q

Anaerobic

A

pathogens that do not need oxygen

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9
Q

antibiotics

A

used to kill bacteria, some bacteria become resistant

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10
Q

antioxidants

A

enzymes or organic molecules; help protect the body from harmful chemicals called free radicals

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11
Q

antisepsis

A

aseptic control that inhibits, retards growth of, or kills pathogenic organisms; not effective against spores or viruses

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12
Q

asepsis

A

being free from infection

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13
Q

autoclave is good for how long?

A

30 days

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14
Q

bacilli

A

rod-shaped bacteria

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15
Q

basal metabolic rate

A

amount of energy needed to maintain life when the subject is at complete rest

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16
Q

best reservoir

A

warm, dark, moist

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17
Q

bile production

A

produced by the pancreas, contains enzymes that break down food chemically

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18
Q

bird flu

A

caused by a virus, H5N1, rare in people

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19
Q

bland diet

A

easily digested foods that do not irrtate the digestive tract- ulcers, colitis, digestive diseases

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20
Q

body fluids

A

reproductive, blood, saliva, mucosal fluids…

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21
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

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22
Q

border of sterile field

A

2 inch area around sterile field- considered contaminated

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23
Q

broad base of support?

A

yes, shoulder-width

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24
Q

calorie controlled diet

A 
LOW CALORIE
used for patients who are overweight
avoid or limit high-calorie diets
HIGH CALORIE
used for patients who are underweight,
anorexia nervosa
cancer
hyperthyroidism
want to increase muscle mass
high protein diet
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25
Q

calories per essential nutrients

A

Carbohydrates and Proteins- 4 calories/gram

Fats- 9 calories/gram

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26
Q

chain of infection

A

infectious agent->resverior->portal of exit->modes->portal of entry-> host->infectious…..

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27
Q

chemical cleaning

A

used on instruments that do not penetrate skin, high alcohol content + bleach + formaldehyde + germicide
articles are submerged

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28
Q

chemical digestion

A

begins in the mouth with the saliva
helps break down starches and carbs
stomach- little bit of CL
small intestine- uses pancreatic juice

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29
Q

chemical disinfection

A

used on instruments that do not penetrate skin, high alcohol content + bleach + formaldehyde + germicide
articles are submerged

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30
Q

cholesterol

A

fatlike substance synthesized in the liver and found in body cells and animal fats

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31
Q

Clean

A

free from organisms causing disease

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32
Q

contact precautions

A

patients with epidemiologically(capable of spreading rapidly) diseases, private room, gloves, gown, regular disinfection of surroundings

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33
Q

contamination of health care worker

A

try to avoid, clothes are considered infected

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34
Q

contaminated

A

containing infection or infectious organisms or germs

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35
Q

damaged equipment

A

do not use! dispose properly

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36
Q

define a N-95 or P-100

A

respirators, used in Airborne precautions

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37
Q

definition of organic compounds

A

any chemical compound containing carbon

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38
Q

diabetic diet

A

used with any type 1 or type 2 diabetic
Exchange lists are used to choose foods
cut carbs
avoid sugar-heavy foods

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39
Q

disaster policies

A

depend on the facility- tornado, earthquake…

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40
Q

digestion

A

physical and chemical breakdown of food by the body in preparation for absorption

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41
Q

diseases caused by virus

A

common cold, mumps, measles, chicken pox, herpes, warts, influenza, polio, HIV, West Nile, smallpox, bird flu, Hepatitis B & C

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42
Q

disinfection

A

aseptic-control method that destroys pathogens but usually does not kill spores or viruses

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43
Q

dry heat cleaning

A

high temp for long period, good method for corrosive objects, no rubber goods

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44
Q

Etiology

A

the study of the cause of a disease

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45
Q

electrical safety

A

do not use frayed or damaged electrical cords

cannot use multiple outlet thingies or extension cords

46
Q

endogenous

A

infection or disease originating within the body

47
Q

ergonomics

A

applied science used to promote the safety and wellbeing of a person by adapting the environment and using techniques to prevent injuries

48
Q

exogenous

A

infection or disease originating outside or external to the body

49
Q

fat-restricted diet

A 
also called low-fat/cholesterol
uses:
gallbladder and liver disease
obesity
certain heart diseases
50
Q

fire drill

A

practice in event of actual fire- follow real steps

51
Q

forming of food habits

A

formed in childhood, often from family memers, hard/long process to change

52
Q

fungi

A

group of simple plant-like animals that live on dead organic matter

53
Q

glove usage

A

contact with blood, body fluids, secretions, extractions, mucous membranes, tissue specimens, nonintact skin
handling/cleaning contaminated objects
wash hands before and after

54
Q

hantavirus

A

a virus spread by contact with rodents or their excretions

55
Q

high calorie diet

A 
used for patients who are underweight,
anorexia nervosa
cancer
hyperthyroidism
want to increase muscle mass
high protein diet
56
Q

high density lipoprotein

A

“good cholesterol”, remove bad cholesterol from the bloodstream

57
Q

high protein diet

A

protein-rich foods- meats, fish, milk, cheese, eggs

children and adolescents for additional growth, pregnant or lactating women, surgery, burns, fevers, infections

58
Q

host

A

hold the microorganism, usually human or animal

59
Q

human energy comes from where?

A

absorbtion of nutrients measured in kilocalories- mostly carbohydrates and protiens

60
Q

idiopathic

A

without recognizable cause- self-originating

61
Q

importance of water

A 
65% of body made of water
properties of water-
basic transporter
anything/everything is transported in water
universal solvent
stable liquid
90% of plasma made  of water
natural lubricant
62
Q

infectious agent

A 
Bacteria-
most numerous, single cell organism
live in anything that provides nourishment
e.g.- mersa
superbugs- cannot be treated with antibiotics
Viruses-
living organisms, must be maintained within living environment, contain genetic material
no treatment/ or VERY expensive
cannot be replicated or studied
HIV- diagnosed 1982, didn't know what it was until 1985-6ish
Fungi-
yeast infections
immune suppressed patients
thrush(white cottage cheese in gums and cheeks)
mouth so sore they cant eat
weight loss
Rickettsiae-
parasitic
ticks, fleas
Protozoa-
living organisms
bugs, amoeba,...
Helminths-
worms
from untreated animals
63
Q

lipids in body

A

maintain body temp
cushion major organs
allow you to absorb vitamins and minerals

64
Q

low-cholesterol diet

A

restricts high in saturated fats

65
Q

low-protein diet

A

limits food high in protein

66
Q

low-residue diet

A

limits indigestibles, e.g. raw fruits and veggies

67
Q

mechanical digestion

A

use of mastication(chewing)
Peristalsis- wave like contraction of smooth muscle
way things move down the esophagus-
lots of things use this movement

68
Q

metabolism

A

use of food nutrients by the body to produce energy

69
Q

mode of transmission

A 
way the pathogen is carried
Direct Contact-
infected host comes in contact with another individual
Indirect-
infected host comes in contact with an inanimate object- object comes in contact with another person
Doorhandles, pencils, needles.....
Air-
common cold, flu...
Vectors-
insects, animals
Vehicle-
contaminated blood, food thats not cooked properly, un-purified water...
70
Q

needle precautions

A

be careful, disposed unbroken in sharps container

71
Q

needle stick Safety and Prevention Act

A

2000, Congress, identify and use effective and safer medical devices, incorporate changes in annual update of exposure control plan, maintain sharps injury log, solicit input from non managerial employees who are responsible for direct patient care

72
Q

normal flora

A

normal microorganisms that keep the body working

73
Q

nosocomial

A

pertaining to or originating in a health care facility such as a hospital

74
Q

nutrition

A

all body processes related to food; the body’s use of food for growth, development, and health

75
Q

opportunistic

A

an infection that occurs when the body’s immune system cannot defend itself from pathogens normally found in the environment

76
Q

OSHA

A

Occupational Safety and Health Administration (OSHA) – Division of the Department of Labor

77
Q

OSHA regulations

A

Occupational Exposure to Hazardous Chemicals Standard
requires employers to inform employees of all chemicals and hazards in the workplace
Material Safety Data Sheet(MSDS)- hazardous products
specific information must be provided on the MSDS
training for employees
Bloodborne Pathogen Standard

78
Q

osteoporosis

A

condition in which bones become porous and brittle because of lack or loss of calcium, phosphorus and other minerals

79
Q

parasitic microorganisms

A

rickettsiae

80
Q

PASS

A

PASS- Pull pin, Aim, Squeeze, Sweep

81
Q

Pathogens

A

disease-producing organisms

82
Q

portal of entry

A 
same as Portal of Exit- way pathogen is carried out of body
Skin- biggest portal of exit
mucous membranes
Respiratory-
sneezing
talking
coughing 
breathing
Digestive-
reverse peristalsis- vomit
saliva
kissing
bile
stool
Urine-
Reproductive-
semen
vaginal fluids
breast milk
Blood
83
Q

portal of exit

A 
Portal of Exit- way pathogen is carried out of body
Skin- biggest portal of exit
mucous membranes
Respiratory-
sneezing
talking
coughing 
breathing
Digestive-
reverse peristalsis- vomit
saliva
kissing
bile
stool
Urine-
Reproductive-
semen
vaginal fluids
breast milk
Blood
84
Q

PPE when and what do you wear?

A

contact with fluids, communicable diseases- gloves, gown, mask…

85
Q

principles of body mechanics

A

good body mechanics prevents strain
muscles work best when used correctly
correct use of muscles makes lifting pulling and pushing easier
prevents unnecessary fatigue and saves energy
Prevents injury to self and others

86
Q

protozoa

A

microscopic, one-celled animals often found in decayed materials and contaminated water

87
Q

RACE

A

R- rescue anyone in immediate danger
A- Activate the alarm
C- Contain/confine fire
E- Extinguish

88
Q

reading labels on solutions

A

Three times….. just make sure its the right one

89
Q

religion’s influence on diet

A 
religious-
Hinduism
Jews-
kosher
Muslim-
no alcohol
fasts once a week
geographical-
some areas carry different lifestyle menus more easily than others
90
Q

reservoir

A 
Reservoir- place that allows growth of pathogen
Needs-
Food requirements
oxygen
Aerobic- needs freestanding oxygen
anaerobic- do not need oxygen
much harder to treat
water
PH
light or darkness
Temperature
91
Q

rickettsiae

A

parasitic microorganisms that live on other living organisms- ticks, fleas…

92
Q

risk factors associated with obesity

A

higher chance of heart disease, stroke, high blood pressure, diabetes…

93
Q

risk factors for nosocomial infections

A

longer you are in a health care setting- more likely
number of health care workers you come in contact with- more likely
stethescope
number of invasive procedures

94
Q

role of nutrition

A 
Physical-
carbs- short term(2hrs), protein- 4hrs, fats-6hrs
Mental-
"in the zone"
good meal-positive mood swings
Social-
eating is "social"
Emotional-
bigger BMI- higher risk of suicide
95
Q

safety glasses

A

procedures that may produce spashes or sprays of blood, body fluids, secretions, or excretions, cleaned and dininfected after

96
Q

solution guidelines

A

read directions completely, check to make sure you have the correct solution, don’t touch with bare skin!, don’t mix!

97
Q

sources of proteins

A

meat, nuts, milk, some vegetables

98
Q

spirilla

A

spiral and corkscrew shaped bacteria

99
Q

stages of illness

A 
incubation period-
time from when the infectious agent enters body to first sign and symptoms
no signs and symptoms
prodromal-
early signs and symptoms
not specific
full stage-
all signs and symptoms present
e.g.- spots in chicken pox
convalescence-
death/rehab/longterm care/getting better
100
Q

standard precautions origins

A

1987 by the Centers for Disease Control and Prevention

101
Q

steam cleaning

A

autoclave- steam forced downward around bundles

102
Q

sterile field transfer

A

drop, mitten, transfer forceps- do not reach across field, do not allow field to become wet

103
Q

sterile technique

A

ways to prevent contamination of sterile objects

104
Q

ultrasonic cleaning

A

sound waves used to produce microscopic bubbles in cleaning solution, bubble explode onn contact with object(cavitation), not sterilization

105
Q

vaccine for bioterrism

A

depends on agent used, first responders+ vaccinated first/ soldiers

106
Q

viruses

A

living organisms, must be maintained within living environment, contain genetic material
no treatment/ or VERY expensive
cannot be replicated or studied

107
Q

what are your strong muscle groups?

A

BUTT!!!!!!!

108
Q

what are Cilia

A

hairlike projections, move food down digestive tract

109
Q

Who do we use standard precautions on?

A

all patients!

110
Q

what is Cocci?

A

spherical shaped bacterium

HOE (11 decks)

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