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HOE > Unit 3 Exam > Flashcards

Unit 3 Exam Flashcards

(106 cards)

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1
Q

3 ingredients for fire

A

oxygen: present in the air, fuel: any material that will burn, heat: sparks, matches, flames

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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

can use a lot of water, adding a base like salt (sodium bicarbonate)

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4
Q

Activity during a fire

A

r: rescue anyone in immediate danger, a: activate the fire alarm, c: contain the fire, e: extinguish the fire and evaluate the area

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5
Q

Aerobic

A

Requires oxygen to live and grow

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6
Q

AIDs

A

acquired immune deficiency: caused by HIV, attacks immune system making it unable to fight of certain infection and eventually causing death

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7
Q

Amino acids

A

proteins are made up of 22 “building blocks” called amino acids, 9 of them are essential to live

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8
Q

Anaerobic

A

not requiring oxygen to live and grow, able to thrive in the absence of oxygen

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9
Q

Antibodies

A

a medicine (such as penicillin or is derivatives) that inhibits the growth of or destroys microorganisms

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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; not effective against spores and viruses

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12
Q

Autoclave is good for how long?

A

30 days

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13
Q

Bacilli

A

Rod shaped bacteria

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14
Q

Basal metabolic rate BMR

A

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

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15
Q

Best reservoir

A

an are where the causative agent can live, warm, moist, dark

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16
Q

Bile production

A

liver secretion that is concentrated and stored in the gallbladder; aids in the emulsification of fats during digestion

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17
Q

Bird flu

A

h5n1 virus, from contact with infected poultry or contaminated surfaces, person to person spreading is rare, death rate 50-60% (354)

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18
Q

Bland diet

A

consists of easily digested foods that do not irritate the digestive tract

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19
Q

Body fluids

A

include: blood, blood components, urine, stool, semen, vaginal secretions, cerebrospinal fluids, saliva, mucus membranes, other

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20
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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21
Q

Broad base of support?

A

keep the feet 8-10 inches apart, placing one foot slightly forward, balancing weight on both feet, and pointing toes in direction of movement

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22
Q

Calorie controlled diet

A

low cal: to lose weight, high cal: to gain weight- hard to get people to do this (anorexic patients)

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23
Q

Chain of infection

A

factors that lead to the transmission or spread of disease

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24
Q

Chemical cleaning

A

Using chemicals to clean, general

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25
Chemical digestion
food is mixed with digestive juices secreted by the mouth, stomach, small intestine, pancreas
26
Chemical disinfection
disinfection of instruments, they should be submerged for at least 10 hours
27
Cholesterol
fat like substance synthesized in the liver and found in the body cells and animal fats
28
Clean
Free from organisms causing disease
29
Contact precautions
must be followed with a patient who could easily spread the disease. Before care- private room, wash hands, wear gloves. During care- limit transport, limit touching patient with instruments. After care- bag linen, discard infectious trash, wash hands
30
Contamination of health care worker
When a health care worker is sick, can cause nosocomial disease
31
Contaminated
containing infection or infectious organisms or germs
32
Damaged equipment
equipment that is broken and can't be used
33
N-95 or P-100
Surgical masks, have to be fitted for it, used for airborne illnesses
34
Organic compounds
any compound of carbon and another element or radical
35
Diabetic diet
Must limit sugar heavy foods
36
Disaster policies
there are more patients than can be handled in the ER, everyone is called in
37
Digestion
physical and chemical breakdown of food by the body in preparation for absorption
38
Diseases caused by a virus
common cold, measles, mumps, chicken pox, herpes, warts, influenza, polio
39
Disinfection
aseptic- control method that destroys pathogens but does not usually kill spores and pathogens
40
Dry heat cleaning
Cleaning with heat and not moisture
41
Etiology
The study of the cause of diseases
42
Electrical safety
everything electrical has to be approved by maintenance, don't use extension cords
43
Endogenous
Infection or disease originating in the body
44
Ergonomics
an applied science used to promote the safety and well-being of a person by adapting the environment and using techniques to prevent injuries
45
Exogenous
Infection or disease originating outside of the body
46
Fat restricted diets
A diet which involves less fat
47
Fire drill
Race
48
Forming of food habits
a lot of time kids eat the way their parents do, and then eat that earn that way for the rest of their lives
49
Fungi
group of simple plant like animals that live on dead organic matter (yeast, and mold)
50
Glove usage
must be worn when in contact with body fluids, when handling or cleaning contaminated things, when performing blood test, changed between patients
51
Hantavirus
a virus spread by contact with rodents (rats and mice) or their excretions
52
High calorie diet
when weight needs to be gained, anorexic patients, the people who need this usually do not want it
53
High density lipoprotein HDL
The good cholesterol that you need
54
High protein diets
Meat cheese milk. For children if growth is delayed, pregnant women, before and after surgery
55
Host
Has to do with the infectious agent, where the pathogen lives
56
Human energy comes from?
Carbohydrates
57
Idiopathic
Something that keeps occurring and we don't know why
58
Importance of water
6-8 glasses a day helps with all body processes
59
Infectious agent
Pathogen or bug
60
Lipids In the body
Fats, triglycerides, fatty acids, phospholipids, steriods
61
Low cholesterol diet
For patients with heart disease, foods high in saturated fat are limited
62
Low protein diet
Not eating a lot of protein
63
Low residue diet
Limits fiber high in bulk, foods raw fruits and vegetables are limited, for patients with digestive and rectal disease
64
Mechanical digestion
Physical breakdown of food into smaller pieces (chewing, teeth)
65
Metabolism
Process in which nutrients are used by the cells for building tissue, providing energy, regulating various body functions
66
Mode of transmission
How a pathogen is spread
67
Direct
When someone infectious comes in contact with someone who is isn't
68
Indirect
When someone who is infectious comes in contact with an object and them someone comes in contact with that object
69
Needle procedures
Dispose in sharps container, can't be released
70
Needle stick safety and prevention passed by OSHA
Safer needles, needless systems, only using them if necessary
71
Normal flora
Normal pathogens or bugs that are found in a system that are needed to maintain health
72
Nosocomial infection
One that is acquired in a health care facility
73
Nutrition
All body processes relating to food
74
Opportunistic infection
Occur when the bodies immune system is weak
75
OSHA
Occupational safety and health administration
76
OSHA regulations
Occupational exposure to hazardous chemical standard- employers must inform employees of chemical hazards
77
The blood borne pathogen standard
Has rules to protect workers from disease caused by body fluids
78
Osteoporosis
When bones become less dense and more porous, from decreasing calcium
79
Parasitic microorganisms
They can live outside the cells of another living organism
80
PASS
Pull the pin, aim the extinguisher, squeeze the handle, sweep from side to side
81
Pathogens
Microorganisms that cause infection and diseases
82
Portal of entry
A way for the causative agent to escape the host,
83
PPE
Personal protective equipment- use when coming in contact with sick patients
84
Principles of body mechanics
The way the body move, maintains balance while making the most efficient use of all body parts, use legs not back, don't twist and reach
85
Protozoa
One celled animal like organisms, often found in decayed materials,
86
RACE
Rescue anyone in immediate danger, activate the alarm, contain the fire, extinguish the fire or evacuate
87
Reading labels on solutions
Read at least three times during use to make sure you have the right one
88
Religious influence on diets
Some don't allow people to eat certain foods, or eat certain foods on certain days
89
Reservoir
A place that allows the pathogen to grow multiply and mature (warm, dark, moist)
90
Rickettsiae
Parasitic organisms that can live outside the other ticks fleas
91
Rick factors with obesity
Hypertension, heart disease, coronary heart disease, high cholesterol, stroke, respiratory problems
92
Risk factors for nosocomial infections
Once started its hard to control, the disease would travel very very fast, everyone would be at risk
93
Role of nutrition
Physically fit, height, weight, mental acuity, good psychological condition
94
Safety glasses
Worn when there is a chance of splashing
95
Solution guidlines
1. Don't mix any solutions 2. Avoid contact with skin eyes 3. Store in a locked cabinet 4. Dispose properly
96
Sources of protein
Meat, eggs, nuts,
97
Spirilla
Spiral shaped microorganisms
98
Stages of illness
1. Incubation- the time from when the infectious agent enters the body until the first symptom 2. Prodomal stage- you don't feel good, but no specific signs, 3. Full stage- specific signs and symptoms 4. Convalescence- death or recovery
99
Standard precautions origins
The steps we take to protect ourselves by using measures like PPE and steam cleaning
100
Sterilization
Free from all pathogenic and nonpathogenic organisms, autoclave in the most common
101
Ultrasonic cleansing
Uses sound waves to clean, produces microscopic bubbles
102
Viruses
Most common pathogen needs to be in a living environment to live
103
Cilia
Tiny hairlike structures that flitter the air to trap dust or other particles
104
Strong muscle groups
Shoulders, upper arms, hips, thighs,
105
Cocci
Round or spherical bacteria
106
Who do we use standard precautions on?
Everyone

HOE (6 decks)

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