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NURS 4540 > Class 9 - communicable diseases > Flashcards

Class 9 - communicable diseases Flashcards

1
Q

define quarantine

A

restriction of activities for a ‘well person’ who has been exposed to an infectious agent

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2
Q

define isolation

A

separation of an ‘infectious person’ for a period of time to prevent or limit the direct or indirect transmission of the infectious agent

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3
Q

Define contact tracing

A

response to a communicable disease report

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4
Q

Define vector borne infection

A

caused by viruses, bacteria, and parasites that living creatures carry and pass on to other living creatures

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5
Q

Define surveillance, of a disease

A

consists of the process of systemic collection, orderly consolidation, analysis, and evaluation of pertinent data w/ prompt dissemination of results

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6
Q

Define incubation period

A

Time interval between initial contact with an infectious agent and appearance of the first sign or symptom of disease in question

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7
Q

Define communicable (infectious) period

A

time during which an infectious agent may be transferred directly or indirectly from an infected person to another person

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8
Q

Define infection

A

invasion and multiplication of microorganisms in body tissues

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9
Q

What can infections be caused by

A
  • bacteria
  • viruses
  • fungi
  • parasites
    protozoa (cause unique immune response)
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10
Q

What are some of the factors that put people at greater risk for infection?

A
  • age (young/old)
  • weakened immune-system
  • unprotected sex
  • malnutrition
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11
Q

Time period for Acute infection

A

resolving in a few days or weeks

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12
Q

Time period for Chronic infection

A

lasting >12 weeks, may be incurable

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13
Q

define Localized infection

A

limited to a specific body area

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14
Q

define disseminated infection

A

spread to other parts of body

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15
Q

define systemic infection

A

spreading throughout the body

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16
Q

Define sepsis

A

pathogens throughout blood and tissues

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17
Q

What is a primary infection

A

what started the infection

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18
Q

What is a secondary infection

A

result of the initial infection (get from primary)

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19
Q

What is a health acquired infection

A

infection caught in healthcare setting

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20
Q

what is a community acquired infection

A

infection from the community

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21
Q

What three elements are needed for an infection to occur (epidemiological triangle)

A
  • susceptible host
  • infective pathogen/agent
  • supportive environment
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22
Q

What are ways to interrupt transmission of a disease (epidemiological triangle)

A
  • air quality
  • vaccine
  • sanitation
  • improve housing
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23
Q

What type of assessment is needed for an infectious person

A
  • hx of previous illness
  • symptoms
  • exam (physical, observation, self-report)
  • Dx test (labs, C&S, radiological)
24
Q

What are the different classifications of communicable disease

A
  • clinical characteristics (diarrhea, CVS, Resp, etc)
  • microbiologic (bacterial, viral, fungal, etc)
  • means of transmission (contact, airborne, vector-borne, etc.)
  • reservoir in nature (human, animals, water, soil)
  • public health programs (vaccines preventable, resp, enteric/food-/water-borne)
25
Q

What are the different types of infection transmission

A
  • vector-borne
  • enteric
  • respiratory
  • zoonotic
  • sexual
  • blood-borne
  • healthcare
26
Q

Examples of zoonotic transmittable illnesses

A
  • ebola
  • rabies
  • e. coli.
  • avian flu
  • bovine TB
27
Q

Examples of vector-borne transmittable illnesses

A
  • lyme disease
  • malaria
  • west nile
28
Q

Examples of enteric transmittable illnesses

A
  • salomonella
  • e. coli
  • hep A
29
Q

Examples of respiratory transmittable illnesses

A
  • pneumococcal pneumonia (droplet)
  • chicken pox
  • group A strep (large droplet)
  • pulmonary TB
  • measles
  • influenza
30
Q

Examples of sexual transmittable illnesses

A
  • chlamydia
  • syphilis
  • gonorrhea
  • HIV
  • Hep B
31
Q

Examples of blood-borne transmittable illnesses

A
  • Hep C
  • HIV
32
Q

Examples of Healthcare transmittable illnesses

A

C Diff

33
Q

which types of hepatitis have vaccines

A

A & B

34
Q

What are the levels of prevention in infections

A
  • primordial (health promotion)
  • primary (prevent diseases)
  • secondary (detect disease so we can dx + tx)
  • tertiary (reduce severity)
35
Q

Define prophylaxis

A

action taken to prevent disease

36
Q

Examples of prophylaxis, pre-exposure

A
  • dental work: abx prior to
  • HIV: antiretroviral meds for uninfected high risk people
37
Q

Examples of prophylaxis, post-exposure

A

-HIV: PEP is 28 days antiretroviral meds after specific exposure
- Hep A: PEP vaccine & IG to prevent; admin w/in 2 weeks of exposure

38
Q

What are guiding principles for STBBI

A
  • diversity
  • cultural safety
  • health equity
  • population health approach
  • harm reduction approach
  • EIP
39
Q

What are ways to preventative measure for syphilis

A
  • rigorous contact tracing
  • screening high risk groups
  • routine blood test w/ STI screen + pregnancy + immigration
  • local outreach to MSM
40
Q

What are health promotion actions for chlamydia & GC

A
  • healthy sexuality
  • healthy childhood development
  • school health curriculum
  • social marketing
41
Q

What are primary prevention actions for chlamydia & GC

A
  • educating on condom use
  • Hep B vaccines (and A)
  • school health curriculum
  • social marketing
42
Q

What are secondary prevention actions for chlamydia & GC

A
  • screening at risk groups
  • contact tracing and notification of exposure (tx exposed)
  • routine testing
  • pap test
43
Q

What is Twinrix

A

vaccine combo of Hep A and B given when both are missed in routine

44
Q

Which entities help prevent foodborne infections

A
  • Health Canada
  • Canadian Food Inspection Agency
  • Public Health Agency of Canada
  • Canada Institutes of Health Research (CIHR)
45
Q

What are the types of primary prevention actions for foodborne infections

A
  • public health
  • regulations & policies
  • structural
46
Q

Primary prevention, foodborne infections, public education

A
  • hand washing
  • proper food storage and handling
47
Q

Primary prevention, foodborne infections, regulations and policies

A
  • cleaning
  • cooking thoroughly
  • chilling (fridge at 0 - 5C)
  • cross-contamination, equipment, work, surfaces
48
Q

Primary prevention, foodborne infections, structural

A

uncontaminated food sources and water supply

49
Q

What are the types of secondary prevention actions for foodborne infections

A
  • systemic surveillance and inspection programs
  • contact tracing
  • proper tx of index case and contacts
50
Q

Botulism, mode of transmission

A
  • contaminated food
  • home canning
51
Q

Botulism, prevention

A
  • wash hands
  • food handling
  • check yo cans
52
Q

Salmonella, mode of transmission

A

contaminated food and water:
- enteric fever (sanitation related)
- gastroenterisits (GI tract of animals)

53
Q

Salmonella, prevention

A
  • refrigeration slows growth; heat can kill it
  • sanitation
  • pasteurizing milk, food handling, not eating raw dough
54
Q

E. Coli, mode of transmission

A
  • undercooked beef
  • contaminated water, surfaces, soil
  • pasteurized milk
55
Q

E. Coli, prevention

A
  • food safety
  • cooking food supply
  • drinking water safety (testing)
56
Q

Listeria, mode of transmission

A
  • contaminated food/food processing equipment
  • vertical transmission after birth
57
Q

Listeria, prevention

A
  • sanitation
  • sterilizing equipment
  • inspection of facilities

NURS 4540 (12 decks)

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