Health And Wellness Midterm Flashcards
(270 cards)
1
Q
What are activities of daily living?
A
Self-care activities are people perform daily to remain independent, and to function in society
2
Q
How can support workers assist nurses or other healthcare team members?
A
Report changes in the clients behaviour or health
3
Q
Resident is a term used to describe a person Who is receiving care at
A
A long-term care facility
4
Q
The main focus of the healthcare team is to
A
Provide quality care for the client
5
Q
Support workers are
A
Unregulated care providers
6
Q
Scope of practice means
A
The limits of your role to prevent client harm
7
Q
What is professionalism?
A
An approach to work that demonstrates respect for others, commitment, competence, and appropriate behaviour
8
Q
True or false: you must follow your employers dress code policies
A
True
9
Q
In a long-term care facility the clients information should be shared among
A
Healthcare team members involved in the clients care
10
Q
What does critical thinking mean?
A
The ability to think clearly, and logically using reflection and reason
11
Q
What does the acronym DIPPS stand for?
A
dignity, independence (individualizations) preferences, privacy, safety
12
Q
Should you always involve the client in their care?
A
Yes
13
Q
What is client centred care, compassionate care, and caring?
A
Having concern about client client and family DIPPS
Clients care is individualized for them
Treating clients with kindness, respect, honesty, sensitivity, comfort, discretion, understanding
14
Q
True or false ethics apply only to life and death situation’s
A
False
15
Q
True or false the codes of ethics, provide rules and answers to ethical dilemmas
A
Falls
16
Q
True or false ethics are a guide when deciding between right and wrong, good and bad
A
 True
17
Q
True or false keeping a residence information confidential is ethical behaviour
A
True
18
Q
True or false any decision regarding a clients care is ethical if it does not harm the person
A
 False
19
Q
What is providing a safe environment An example of
A
Non-maleficence
20
Q
Showing respect and protecting a clients dignity is an example of
A
Beneficience
21
Q
Treating all clients with equal care and attention regardless of their condition or temperament is an example of
A
Justice
22
Q
Respecting personal preferences is an example of
A
Autonomy
23
Q
When deciding what is the least helpful on an ethical solution to a problem what is the least helpful thing to ask
A
Does the solution benefit you?
24
Q
Mr. well, a client in a long-term care facility refuses to be lifted into his chair for meals because it makes him uncomfortable as a result. He is developing pressure sores on his buttocks. You know it’s important to change positions frequently any a supervisor has advised that he before side of bed, what should you do?
A
Discuss your concerns with the other team members, Mr. Wheeler and his family to see if a compromise can be reached
25
What is the code of ethics for support workers?
1. provide high-quality personal care and work within the scope of practice
2. to be aware of the policies and procedures
3. provide compassionate care to all clients.
4. Support workers value the dignity, and worth of all clients.
5. Support workers respect their clients choices about how they receive or participate in their care.
6. Support workers respect their clients right to privacy and confidentiality.
7. Support workers do not miss use their position of trust.
8. Support workers are reliable.
9. Support workers promote and maintain their client safety.
26
What are the four basic principle of healthcare ethics?
Autonomy justice beneficience, nonmaleficience
27
What does autonomy mean?
Respecting the clients right to make choices for themselves
28
What does justice mean?
Being fair
29
What does beneficience mean?
Doing good
30
What does nonmaleficience mean
Doing no harm
31
What are morals?
The fundamental principles of behavior, each person believes to be right or wrong for themselves without concern for legalities or customs
32
What are values?
Qualities that an individual considers to be worthwhile or desirable in a person
33
What is a belief
A conviction that something is true
34
What does the support worker need to be aware of when working with clients?
Culture and personal circumstances may influence, ethical, beliefs, morals, and values, which all influence one’s actions
35
What are the questions to ask yourself when resolving a dilemma?
1. Does the option respect the clients wishes and preferences?
2. Does the option trade the client justly and fairly
3. Does the option provides a client with the short term benefit or a long-term benefit?
4. Because the option cause harm or increase of clients risk of harm.
5. What are all the possible consequences to the client family or others with this option?
36
What does conduct mean
Personal behaviour
37
Define compassion
Awareness of the misfortune and suffering of another person, and a desire to take action to reduce or eliminate their distress
38
What does competence
The ability to do a good job
39
What does interdependence mean
Relying on one another
40
What is professional boundaries?
Appropriate limitations on behaviour meant to protect a vulnerable client from the caregiver who has access to private knowledge about them
41
What is respect
Is showing acceptance and regard for another person
42
What is empathy?
Empathy is the ability to recognize and understand another’s emotions
43
What is the support workers role in assisting the family?
- supporting their relationships
- Providing basic care and support services
- assisting the primary caregiver
- adapt your work to fit the family needs 
44
When working with families, what do you need to be aware of?
- Family relationships
- Conflict within the family
- Stressful situations
- Communication difficulties
45
What is a Family?
Her biological legal or social network of people who provide support for each other families can take many forms
46
True or false every client is a unique individual
True
47
A professional, supportive relationship is established for the benefit of the
Client
48
What is common courtesy a sign of
Respect
49
What is independence
Not depending on others for control or authority
50
When supporting clients from families in conflict, your supervisor expects you to
Observe, and report on family interactions
51
True or false conflict and families may be hidden
True
52
True or false part of your role is to help families deal with their interpersonal problems
False
53
True or false you should always take your client side and a disagreement
False
54
What is marginalization?
The active excluding people who are not part of the majority culture
55
How to comfort the family
- let your supervisor know if the family wants a spiritual advisor or Chaplin
- Be respectful, empathetic and supportive
- Listen
- Use touch if appropriate
- Helping out around the house
56
What are the three main goals of hospice or palliative care?
1. To assist in controlling the pain and symptoms of illness.
2. To ensure that death is a natural process.
3. To provide compassionate care.
57
What are the general responsibilities of the support worker for palliative or hospice clients in the home
- Assist the dying client with a Personal Care and household tasks
- Monitor clients situation and report significant observations
- Provide emotional support to dying client and caregivers
58
What do people who can’t chew or swallow often require?
Enteral nutrition
59
What is enteral nutrition
Formula delivered into the gastrointestinal tract through a feeding tube
60
What is a nasogastric tube? (NG)
Inserted through the nose into the stomach
61
What is a nasalintestinal tube?
A tube inserted through the nose into the small intestine
62
What is a gastrostomy tube?
Inserted into the stomach a surgically created opening in the stomach
63
Where is the jejunostomy tube inserted
Into the intestines, a surgically created, opening in the middle part of the small intestine
64
What does the acronym soap stand for?
Subjective
Objective
Analysis
Plan
65
What does the acronym adpie stand
Analysis
Diagnosis
Problem
Intervention
Evaluation
66
What is focus Charting?
Data analysis and action response
67
What needs to be done when transporting documents
Concentrate on what you’re doing. Remind yourself of the importance of the task. Be very careful. 
68
What does nutrition refer to?
The process involved in the indigestion digestion, absorption, and use of foods influenced by the body
69
What is ingestion?
The process of taking food and fluids into the body
70
What is digestion?
The process of physically and chemically breaking down nutrients so that they can be absorbed
71
What is absorption
The process by which substances pass through the intestinal wall into the blood
72
What is good nutrition needed for
Growth healing and maintenance of body function
73
What are nutrients grouped into?
Proteins, carbohydrates fats, vitamins, minerals, and water
74
What do proteins fats and carbohydrates give the body
Fuel for energy
75
What is a calorie?
Is a unit of measure of the energy produced as a body burns food
76
How many calories is 1 g of carbohydrates
4
77
How many calories is 1 g of protein
4
78
How many calories is 1 g of fat
9
79
What is protein needed for?
Tissue growth and repair
80
Examples of proteins
Fish, poultry and eggs, milk, milk, products, beans, and nuts
81
What do carbohydrates do for the body?
Provide energy and fibre for bowel elimination and maintenance of bowel regularity
82
What are the three main kinds of carbohydrates and where are they found?
1. Simple sugars - found in table sugar, fruit, and fruit juice
2. Starches. - found in bread, pasta rice, potatoes.
3. Fibre - found in bran nuts, seeds, raw fruits with skins.
83
What do fats do for the body?
Provide energy, help the body use certain vitamins, add flavour to food
84
What are the three main types of dietary fibre and where are they found?
1. Saturated fat - found an animal and dairy products
2. trans fat - found in margarine shortening, store-bought cookies, cakes, pies, donuts, fried foods
3. Unsaturated fat - found in fish and vegetables (best kind of fat)
85
What are vitamins needed for?
Normal function in Growth
86
What are minerals?
Chemical substances found in both plant and animal foods. Each mineral is needed for a specific body function.
87
What is the most important nutrient and what does it do?
Water because the body needs water for maintaining cell function, regulating body temperature, delivering nutrients removing waste and performing other body processes
88
What is the function of vitamin a
Growth, vision, healthy hair, skin, mucous membrane, and resistance to infection
89
What is the function of vitamin B one
Muscle tone, nerve function, digestion, appetite, normal elimination, carbohydrate, metabolism
90
What is the major function of vitamin B two
Growth, vision, protein, and carbohydrate, metabolism, healthy skin, and mucous membranes
91
What is the function of vitamin B three
Protein, fat and carbohydrate, metabolism, nervous system function, appetite and digestive system function
92
What is the function of vitamin B 12?
Formation of red blood cells, protein metabolism, nervous system function
93
What is the function of folic acid?
Formation of red blood cells, intestinal function, protein metabolism
94
What is the function of vitamin C?
Formation of substances, a whole tissue together, healthy, blood vessels, skin gums, bones and teeth, wound healing, prevent bleeding resist infection
95
What is the function of vitamin D?
Absorption and metabolism of calcium and phosphorus, healthy bones
96
What is the function of vitamin E?
Normal reproduction formation of red blood cells in muscle function
97
What is the function of vitamin K?
Blood clotting
98
What is the recommended days make up of food consumption?
- Half the plate of vegetables and fruit
- half the play is equally divided up between protein and whole-grain foods
99
What is the function of calcium?
Formation of teeth and bones, blood clotting, muscle contraction, heart function, nerve function
100
What is the function of phosphorous?
Formation of bones and teeth, use of proteins fats and carbohydrates, nerve and muscle function
101
What is a major function of iron?
Enabling of red blood cells carry oxygen
102
Function of iodine
Thyroid gland function, growth, and metabolism 
103
Function of sodium
Fluid balance, nerve function, and muscle function
104
Function of potassium
Nerve function, muscle contraction, heart function
105
Function of zinc
Growth process, healing, immune system
106
What does a Canada dietary guidelines? Focus on other than nutritional intake?
- being mindful of eating
- Cooking more often
- Enjoy your food
- Eating meals with others
- Being aware of food marketing
107
What is healthy eating needed for
- To ensure daily diet of the essential nutrients
- To promote health, and, overall sense of physical and mental well-being
- To reduce the risk for health issues related to nutritional deficiencies
108
What are the nutritional challenges?
1. Limited income.
2. Geographic isolation.
3. Inclement weather.
4. Lack of availability of local foods.
5. lack of education on Nutrition
6. Mental illness or addictions.
109
What are the nutritional requirements during infancy and childhood?
- Breastmilk or formula
- 4 to 6 months: iron fortified cereals are introduced in puréed foods
- 10 months to 1 year: finger foods
110
What are the nutritional requirements for adolescence?
- During puberty increase nutrients are needed for this rapid growth
111
Nutritional requirements for young and middle adulthood
- Depend on age, gender, body size in activity levels
- Adults have lower energy needs and adolescence and continue to decline into the 40s and 50s
- If calorie intake, exceeds energy needs adults gain weight
112
Nutritional requirements during pregnancy
- need an additional 500 cal per day
- Do not smoke drink or do drugs
- Insure getting adequate nutrition and protein
- Increase folic acid, iron and calcium intake
113
What are the factors that affect eating and Nutrition?
1. Personal choice
2. Allergies
3. Food intolerance.
4. Culture.
5. Religion
6. Finances.
7. Appetite.
8. Illness.
9. Aging.
114
What do you need to consider when preparing meals for clients?
- dietary requirements
- Food preferences
- Eating and swallowing challenges
- Eating habits
115
What is the low salt diet or no added salt diet
- 2000 to 3000 mg sodium diet
- Sodium restriction is mild, but all high sodium foods are omitted
116
Sodium control diet: for the moderate sodium restriction
1000 mg sodium diet
- Food cooked without salt
- Foods, high in salt or omitted
- Salt free products are used
117
What is the 500 mg sodium diet?
- severe sodium restriction
- Restriction for the mild and moderate sodium diets are followed
- vegetables high in sodium are emitted
- Other restrictions in place such as one cup of milk per day, one egg per day or 4 ounces per day of meat
118
What is diabetic meal planning?
- done for clients with diabetes
- The same amount of carbs, protein and fat are eating at the same time of day
119
What is a clear liquid diet?
- Foods that are liquid a body temperature and that leaves small amounts of residue
120
What is a full liquid diet?
Foods that are liquid at room, temperature, or that multi body temperature
121
What is a mechanical soft diet?
Semi solid foods that are easily digested
122
What is a fibre and residue restricted diet
Food that leaves a small amount of residue in the colon
123
What is a high fibre diet?
Food that increases the amount of residue in fiber, in the colon to stimulate peristalsis
124
What is a bland diet?
- Foods that are mechanically and chemically non-irritating and low in roughage
- food served on moderate temperature
- no strong, spices or condimentr
125
What is a high calorie diet
- calorie intake is increased to 3000 to 4000
- Includes three full meals in between meal snacks
126
What is a calorie control diet?
Provide adequate nutrients well control in calories to promote weight loss, and reduce body fat
127
What is a high iron diet?
Eating foods high in iron
128
What is a fat controlled/low cholesterol diet
Foods low in fat and foods prepared without adding fat
129
What is a high-protein diet?
Aids and promotes tissue healing
130
What is a cardiac diet?
Foods, healthy for the heart, such as fruits and vegetables (7-10 servings daily), grain daily fish, at least two times a week. Low sodium limits, saturated fats, and cholesterol.
131
What causes eating challenges?
Aging, illness, disabilities, chewing and swallowing difficulties, weakness, vision impairment
132
What types of food are serve to clients with chewing difficulties?
- soft bull/mechanical diet
- Foods are puréed with the food blender
133
What to do to help clients over come chewing issues
- Offer plenty of fluids
- Offer small mouthfuls
- Give the client time to chew
134
What is dysphasia?
Difficulty swallowing
135
What are the warning signs of swallowing difficulty?
- frequent clearing of the throat
- Gurgling voice
- Delayed or reluctant to swallow
- Hiding food in cheeks
- Requiring multiple swallows for one bite
- Trouble controlling food and saliva in the mouth
- Wet, cough, while eating or episodes of choking
136
What are the three common consistencies of thickened liquids?
1. Nectar thickened or easily pourable.
2. Honey thickened or slightly thicker
3. Pudding thickened
137
What consistency is nectar thickened?
- similar to thicker cream soup or milkshake
138
What consistency is honey thickened?
Similar to honey; pours slowly
139
What consistency is pudding thickened?
Holds shape when scooped, eating with a spoon, similar to pudding
140
What is aspiration?
The inhalation of fluid, or an object into the lungs
141
What is social dining?
Clients eat in the dining room with 4 to 6 other people
- Restaurant style
142
What is family dining?
- food places in bowls and on platters
- client SERVe themselves
143
What is assistive dining?
- Horseshoe shaped tables
- For clients with difficulty eating They are seated around the tables.
- The support worker sits at the centre of the table and can feed up to four clients
144
What is 30 mL equal to
1 ounce
145
Nutrition is
The many processes involved in the ingestion digestion absorption and use of foods influenced by the body
146
Protein is needed for
Tissue growth and repair
147
Canadas dietary guidelines encourage
Low fat diet
148
How many daily servings of grain products is a food guide recommend for women over 50 years of age?
6
149
Which food groups contain the most fat
Milk, products and proteins
150
The daily value is an amount that indicates
A percentage of the recommended daily amount of nutrient in a serving of food
151
Older persons should eat:
Should eat foods high in protein and calcium
152
Which of the following is an acceptable food safety practice?
Washing your hands immediately after handling raw chicken
153
People with diabetes must
Eat the same amount of carbs, protein, and fat each day
154
Which of the following is suggested for clients are weak and fatigued
Foods that are high in calories
155
Adult fluid requirements for normal fluid balance are about
2000 to 2500 mL daily
156
If a person is NPO, you should
Remove the water, pitcher and glass
157
What is the support workers role for meal planning and preparation?
Depends on the care plan and the clients needs
158
If you’re shopping for client groceries, what should you do?
- use the shopping list
- Read food labels carefully
159
When shopping for client groceries. Check expiration dates and…
Sell by date: last recommended date of sale
Best before date: last date the manufacturer gaursntees freshness
Expiration dates: last day it can be safely consumed
160
When preparing meals, what do you need to use?
- A recipe
161
If the client doesn’t have an ingredient that is on the recipe, what should you do?
- Substitute it for another ingredient but get the clients permission and check the care plan
162
How many millilitres is one cup
250
163
How many millilitres is 1 pint
473 ml
164
What does 1 quart equal to
1 litre
165
How many millilitres is in 1 teaspoon?
5
166
How many millilitres is in 1 tablespoon
15
167
How many grams is in 1 ounce
28
168
How many grams is in 1 pound
454
169
What is a foodborne illness?
An illness caused by improperly cooked or stored food
170
What are the signs and symptoms of foodborne illness?
Vomiting, nausea, diarrhoea
171
What are pathogens
Disease causing microbes
172
Who is at risk for severe symptoms of foodborne illness
Infants, children, older people, people with chronic illness, people with weakened immune system
173
What is contaminated food?
When pathogens are present in or on food
174
What is cross contamination?
When raw food is spread to other ready to eat foods
175
What temperatures do pathogens usually die at?
4 degrees C and above 60 degrees C
176
What are the responsibilities of the support worker
1. Personal care.
2. Support for nurses and other healthcare providers.
3. Family support.
4. Social support
5. Housekeeping or home management
6. Documenting and reporting any basic assessments, observations, and care provided in the clients record chart.
177
What does the term body mechanics refer to?
The movement of the body
178
What does proper body mechanics include?
Moving in an efficient and careful way, and have a good posture and balance, as well as using the strongest and largest muscles for work
179
What do good body mechanics reduce?
The risk of injury, fatigue, muscle strain
180
What is body alignment?
The way the body parts are position in relation to one another
181
What does good body alignment enable?
The body to move in function with strength and efficiency, reduces strain on the muscles and joints, prevents injury
182
What is the line of gravity?
The centre
183
When is body balance achieved?
When a relatively low centre of gravity is balanced over a wide stable base
184
Traits of good posture
The head and neck are erect straight
- Shoulders and hips are parallel to each other
-Shoulders are back
-Chest is out
-Spine maintains natural lumbar curve
-Optimus tucked in and the pelvis tilted in
-Slightly flex knees
-Arms are hanging comfortably at the sides
-feet are shoulder width apart
-Toes are pointed forward 1 foot is slightly forward
185
What are the guidelines for a good body mechanics?
-assess the situation before you begin to move the client and get help if you need to
-Face your work area to prevent twisting
-Stand with a wide base of support
-Find out your knees and hips and squat, when lifting are sitting down objects
-Tighten stomach muscles and tuking pelvis as you lift
-Keep back straight
-Use leg and thigh, muscles to lift
-All objects close to your body
-Avoid unnecessary, bending and reaching
-Turn your whole body as one unit when changing the direction of movement
-Push slide or pull heavy objects whenever you can rather than lifting them in
186
What is logrolling?
Moving the client as one unit to prevent twisting of the spinal column
187
What is rolling?
Turning the client in bed by bending the knee, opposite to the direction of the term or cross in the legs
188
What does turning the client prevent?
Complications from bedrest
189
When to move a client to stretcher
If they can’t sit up, need to stay lying down, or seriously ill, waiting to return from surgery
190
What is a Client need to do when they’ve been held by sitting on the bed while dangling their legs
- need one to five minutes
-Cough and deep breathe
-move legs back-and-forth in a circular motion?
191
What do regular position changes and good body alignment promote
Comfort, well-being, easier, breathing, promote circulation, health, prevents complications
192
What is the Fowlers position?
Semi sitting to upright sitting position in bed, used to relax, abdominal muscles and improve breathing in clients
193
How to place a client in the low Fowler position
Raise the head of the bed to an angle of 15 to 30°
194
How to place a Client in semi fowlers position
Raise the head of the bed to an angle of 30 to 45° and reposition the clients shoulders and head on the pillow
195
How to place a Client in the high Fowlers position
Raise the head of the bed at 45 to 90° and reposition the clients shoulders and head on the pillow not above 60°. This position is best for clients who use a bedpan or eat and drink in bed.
196
What is a supine position
Laying down position used for sleeping and resting
197
What is a lateral position?
Sidelying position
198
What is the Sims position?
Left side lying position in which the right leg is sharply flexed so that is not resting on the left leg. The left arm is position along the clients back mostly used for . administering enemas and other procedures and resting if Client is comfortable.
199
What is the prone position?
The front lying position on the stomach, with the head turned to one side used mainly to prevent contractures or define muscle
200
What is range of motion?
Moving a joint to the extent possible without causing pain
201
What a range of motion exercises prevent
Joint contractures in muscle atrophy
202
What do range of motion exercises involve?
Exercise in the joints through there a complete ROM, usually done twice a day
203
Who does active ROM exercises
Client independently
204
Who does passive ROM exercises
Involves a staff member moving the joints of the client through the ROM client does not participate
205
Who performs active assistive ROM exercises
The client as much as possible with the support worker assisting a client is not able to perform
206
What is abduction?
Moving a body part away from
207
What is adduction?
Moving a body part toward the midline of the body
208
What is extension?
Straightening a body part
209
What is flexion?
Bending a body part
210
What is hyper extension?
Excessively straining a body part
211
What is dorsiflexion?
Bending the toes and foot up at the ankle
212
What is rotation?
Turning the joint
213
What is internal rotation?
Turning the joint inward
214
What is external rotation?
Turn on the joint out word
215
What is plantar flexion?
Bending the foot down at the ankle
216
What is pronation?
Turning down word
217
What is supination?
Turning up word
218
When do ROM exercises occur naturally
During ADLs, such as bathing, hair care, eating her, reaching and walking
219
When is a lift used?
It’s a device used when the client cannot help by weight bearing or if the client is too unsteady to safely transfer
220
When is a transfer used?
Is the method used to move a client who is able to weight bear to any degree.
221
What is a lift designed to do?
To mov a client from one place to another without the clients weight bearing or assistance
222
What lift is used in most cases and why
A mechanical lift because oh weight, size, restlessness, or back injury to workers.
223
What are the transferring and lifting safety precautions?
- view the care plan
- independence with no assistance
- standby or observe and supervise
- transfer board required
-one person transfer
-two person transfer
-one person lift
-two or more people to lift
-ceiling lift
-mechanical lift
-standing lift
224
What are Manual lifts
Physically picking up a client who cannot bear weight done with the help of a family member
225
When manually lifting what should you do
- take off jewelry
-shoelaces tied
-back stretching
226
When using mechanical lifts what should you do
- follow manufacturers instructions
- receive special training
- make sure the lift works
- ensure the clients weight doesn’t exceed the lift
-ensure there’s 2 people
227
What is the sit stand lift for
Allows for client transfers from one seat to another
228
What is the sit stand lift mostly used for
Perineal care, toileting, incontinence briefs
229
When using a sit stand loft the client must:
- follow instruction
- have some muscle tone
- have some upper body muscle
230
What is the base of support
The area which an object rests
231
What are support workers at great risk for?
Back injuries
232
What is friction
When the clients skin rubs against the sheet
233
What is a skin tear
Break or rip in the skin
234
What are the causes of skin tears
-Bumping a body part on a hard surface
-holding a client too tightly
-absence of transfer sheet and no friction surface during transfers
-bathing, dressing, other tasks
-pulling buttons or zippers across fragile skin
235
Who is at risk for skin tears
-require moderate and complete help in moving
-poor nutrition/thin
-those poorly hydrated
-altered mental awareness
-older
236
What is a pressure injury
An injury caused my unrelieved pressure over a bony prominence/pressure points
237
What is the cause of pressure injuries
Pressure, friction, shearing; breaks in skin, poor circulation, moisture, dry, flakey, skin, irritation
238
Common pressure injury points
Heels, sacrum, elbows, shoulder blades, badk of head, ankle, leg, knees, thigh, hip, shoulder, ear, side of head, cheek, toes, genitalia, ribs, elbows, breasts,
239
Where at the high risk areas for
Pressure ulcers
- skin folds such as breasts, between abdominal folds, legs, buttocks, between toes
240
Whose at risk for pressure injuries
-bed/chair ridden
-moderate or complete help in moving
-loss of bowel or bladder control
-poor nutrition
-altered mental awareness
-problems sensing pain or pressure
-circulatory problems
-older
-obese/thin
241
Signs of pressure injuries
Pals, greyed skin, or warm, red area , pain, burning, itching, tingling, or nothing so observe
242
How to prevent pressure injuries
- request repositioning, proper nutrition and fluids
243
Stages of pressure ulcer
1. Skin is redder and doesn’t return to natural colour when relieved of pressure
2. Skin cracks, blisters, peels/shallow crater
3. Skin is gone, tissue are exposed and damaged
4. Muscle and bone are exposed and damaged
244
What is a laceration on right leg?
Contaminated wound
245
What kind of wound is one from rectal surgery?
A clean contaminated wound
246
The piercing of skin and underlying tissue is called
Penetrating wound
247
What can cause skin tears?
Hurrying when lifting and transferring clients
248
Which of the following can prevent pressure injuries
Repositioning the client every 2 hours
249
How to treat and prevent pressure injuries
Waterbeds and flotation pads
250
How to help prevent stasis ulcers
Avoiding injury to the legs and feet when giving care
251
Where are arterial ulcers usually found
Outside of ankle
252
A wound appears red and swollen the area is warm these signs occur during
The inflammatory phase of wound healing
253
A wound is healing by primary intention. You noticed the wound is seperstint, what is this called
Dehiscence
254
What is clear watery draining from a wound called?
Serous drainage
255
What is the purpose of a dressing
Protects wound from injury
256
Where is tape applied when securing a wound
Top middle bottom of dressing
257
When can falling occur
Weakness, light headed, dizzy, slipping, sliding, soillle, waxed floors, throw rugs
258
If a client falls what should you do
Ease them to the ground
259
What to check for after client falls
Pain, tenderness, swelling, bruising, unable to move limb, bleeding, client report hearing a bone pop or snap
260
How many older people fall each year
1 of 3, it’s the 6th leading death in Canada
261
When do most falls occur?
When client is going to the bathroom
262
What is the definition of a fall
An event that results in a person coming to rest inadvertently on the ground or floor or other lower level
263
Why do older people fall?
Fear of falling, decreased activity, loss of strength and mobility
264
What are the consequences of falls
Mortality, morbidity, fractures, soft tissue injuries, head trauma, joint distortions and dislocations, loss of confidence max decreased level of functioning
265
Environmental risk factors of falls
Lighting, floor surfaces, furniture, no phone, poor fitting cloths
266
Physical risk factors of falls
Age, history of falls, illnesses neurological disease; mobility or balance
267
What is a restraint
A device, garment, barrier, furniture or medicarion that limits or restricts freedom of movement access to one’s body
268
Info on restraints:
- cause emotion harm/physical injury
-require DR order
-do not apply unless part of the care plan
269
What to document after you’ve used a restraint
- type of restraint
- reason for restraint
- safety measures taken
- time of application and removal
- care given
- clients physical condition
270
When to use restraints
Imminent harm to self or others after you’ve tried deescalaring techniques
