Chapter 9 - Reading Firefighters Flashcards
Efforts to improve an individual’s strength, flexibility and aerobics to help prevent overexertion at incidents.
Work hardening
p126
The science of adapting work or working conditions to a worker and the study of problems associated with people adjusting to their work environment.
Ergonomics
p127
The three ergonomic abatement strategies are:
Awareness, accommodation and acclimation
p127
__________ is perhaps the most used abatement strategy and certainly the most simple.
Awareness
p128
The efforts to alter or adjust the environment, worker relationship, or task to reduce injury potential.
Accommodation
p128
Ergonomic abatement strategies
The use of PPE is ?
accommodation
p128
An individual’s gradual process of becoming accustomed to an environment.
Acclimation
p128
Thermal stressors
, most agree that core temperature above ___ *F or below __ *F will start to affect physical performance- including reduced mental alertness or decision making capability.
101 / 96
p128
The primary mechanism to prevent heat stress is ?
Sweating (evaporative cooling)
p128
An early warning sign that the core temperature is elevated, as characterized by the onset of physical exhaustion that is remedied by rest and hydration only to return quickly and more profoundly upon engagement with the hot environment.
Transient heat fatigue (THF)
p129
The use of shade, air movement, and rest to bring down core temperatures.
Passive cooling
p129
Firefighters engaged in operations wearing full structural PPE will have elevated core temperatures averaging over ____ *F after 20 minutes (one SCBA bottle) of activity.
101.5
p129
The process of using external methods or devices (e.g. hand and forearm cold water/ ice immersion, covering the head and neck with cold wet towels and gel cooling vests) to reduce elevated body core temperatures.
Active cooling
p130
A persons physiological response to the 24 hour clock, which includes sleep, energy peaks and necessary body functions.
Circadian rhythm
p133
Consume a balance of foods from the three food groups of low-glycemic carbohydrates, protein, and fat. Ideally this balance should be ?
40/30/30
40% carbohydrates
30% protein
30% fat
p133-134