Handwashing

Question 1

includes procedures used to eliminate all microorganisms including pathogens and spores from an area or object

Answer 1

surgical asepsis/sterile technique

Question 2

types of infectious agents

Answer 2

bacteria
virus
fungi
protozoa

Question 3

made up of one cell, can be round, long and thin, or spiral-shaped, multiply by simple division

Answer 3

bacteria

Question 4

the power or frequency of a pathogen to produce a disease

Answer 4

virulence

Question 5

factors affecting virulence

Answer 5

strength of the pathogen to adhere to healthy cells
ability to damage the body’s normal defenses
ability to attack WBC

Question 6

We use ___ to break the chain of infection.

Answer 6

basic aseptic technique

Question 8

the degree or which a person can most likely be infected

Answer 8

susceptibility

Question 9

Escherichia coli, Staphylococcus aureus, Mycobacterium tuberculosis, Neisseria gonorrhea

Answer 9

bacteria

Question 10

the ability of a microorganism to produce a disease

Answer 10

pathogenicity

Question 11

cycle of infection

Answer 11

infectious agent
susceptible host
portal of entry
means of transmission
portal of exit
reservoirs

Question 12

a person who lacks resistance to an agent and is thus considered vulnerable to the disease

Answer 12

susceptible host

Question 13

Tinea capitis, corporis, flava, candidiasis, thrush, diaper rash

Answer 13

fungi

Question 14

portals of exit

Answer 14

respiratory tract
gastrointestinal tract
genitourinary tract
reproductive tract
skin and mucous membranes
blood

Question 15

body’s defenses

Answer 15

normal defense mechanism
normal flora
inflammatory responses
immune responses

Question 16

the potential for microorganisms to cause disease depends on the following:

Answer 16

sufficient number of microorganisms
virulence
ability to enter and survive in the host
susceptibility of the host

Question 17

Rubeola, Rubella, Varicella-Zoster, Hepatitis A, B, C, HIV, Rhinovirus

Answer 17

viruses

Question 18

goal of handwashing

Answer 18

to remove transient microorganisms that might be transmitted to the health worker, clients, visitors, or other healthcare personnel

Question 19

a person, whose normal defense mechanisms are impaired and is thus susceptible to infection

Answer 19

compromised host

Question 20

non-pathogenic, usually cause disease to those who are immunocompromised

Answer 20

fungi

Question 21

Malaria, Trichomonas vaginalis, Entamoeba histolytica

Answer 21

protozoa

Question 22

common sources of reservoir

Answer 22

human body
plants
animals/insects
environment
food
water
feces

Question 23

microorganisms that are considered permanent residents in the person’s body

Answer 23

resident flora

Question 24

factors that influence susceptibility and severity of infection

Answer 24

age
stress
current diseases and medical therapy
lifestyle
nutritional status
occupation
hereditary

Question 25

portals of entry

Answer 25

skin
respiratory tract
genitourinary tract
gastrointestinal tract
circulatory system
transplacental

Question 26

includes procedures used to reduce and prevent the spread of microorganisms

Answer 26

medical asepsis/clean technique

Question 28

microorganisms that are obtained by contact with another person or contaminated objects

Answer 28

transient flora

Question 29

live only inside cells, cannot get nourishment or reproduce outside the cell, self-limiting

Answer 29

viruses

Question 30

single-celled microorganisms, many of these benefit man by feeding on bacteria, others are parasitic to humans and animals and cause serious diseases

Answer 30

protozoa

Question 31

5 Fs

Answer 31

``` fingers food flies fomites feces ```

Question 32

modes of transmission

Answer 32

contact transmission droplet airborne vector

Question 33

types of contact transmission

Answer 33

direct | indirect

Question 34

a place where a pathogen can survive but may or may not multiply

Answer 34

reservoir

Question 35

the entry and multiplication of an infectious agent in the tissues of the host

Answer 35

infection

Question 36

a disease-producing microorganism or infectious agent

Answer 36

pathogen

Question 37

considered one of the most effective infection control measures

Answer 37

handwashing

Question 39

Lactobacillus acidophilus, Proprionibacterium Lactobacillus

Answer 39

resident flora

Question 41

hands shall be held down (below elbows) when they are soiled with body substances and during routine handwashing so that the microorganisms are washed directly into the sink

Answer 41

medical asepsis

Question 42

hands should be held above the elbows so that the water runs from the cleanest to the least clean area

Answer 42

surgical asepsis

Question 44

abbreviated handwashing procedure

Answer 44

wash well above the wrist (washing up to elbows is not usually necssary) do not clean nails routinely lather and rinse once instead of twice

Question 45

protecting a susceptible host

Answer 45

isolation precaution proper nutrition and adequate food intake exercise immunization

Question 47

standard precaution for infection

Answer 47

``` wash hands clean gloves mask, eye protection or face shield clean nonsterile gown handle contaminated equipment carefully prevent injuries from used equipment ```

Question 48

the absence of pathogenic (disease-producing) microorganisms

Answer 48

asepsis

Question 49

practices that keep a client as free from microorganisms as possible

Answer 49

aseptic technique

Question 51

most inexpensive way to good health

Answer 51

handwashing

Question 52

ways through which microorganisms spread

Answer 52

air currents transferred from one surface to another move from one object to another as a result of gravity droplet nuclei slowly on dry surfaces; quickly through moisture

Question 53

types of asepsis

Answer 53

medical asepsis/clean technique | surgical asepsis/sterile technique