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H.O.E study guides > EXam 3 > Flashcards

EXam 3 Flashcards

1
Q

3 ingredient needed for fire

A

oxygen in air
fuel which is any material that will burn
heat
matches or 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

aerobic

A

requiring oxygen to live and grow

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4
Q

AIDS

A

a severe immunological disorder caused by the retrovirus HIV, resulting in a defect in cell-mediated immune response that is manifested by increased susceptibility to opportunistic infections and to certain rare cancers

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5
Q

Amino Acids

A

basic component of proteins

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6
Q

Anaerobic

A

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

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7
Q

antibiotics

A

medicines that stops the growth of or destroys microorganisms

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8
Q

antioxidants

A

enzymes or organic molecules; help protect the body from harmful chemicals called free radicals

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9
Q

Antisepsis

A

aseptic control that inhibits, retards growth of, or kills pathogenic organisms; not effective against spores or viruses

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10
Q

asepsis

A

being free from infection

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11
Q

Autoclave is good for how long?

A

the length of time and amount of pressure required to sterilize different items varies;

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12
Q

Bacilli

A

rod shaped bacteria

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13
Q

Basal metabolic rate

A

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

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14
Q

Best reservoir

A

area where pathogen can live; *pathogens spread better in a warm, dark, moist environment.

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15
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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16
Q

Bird Flu

A

infected poultry or contaminated surfaces; death rate for this is between 50-60%

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17
Q

bland diet

A

consists of easily digested foods that do not irritate digestive track; avoid fried foods, highly seasoned foods, parties, candies, etc.

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18
Q

Body Fluids

A

blood, urine, stool, semen, saliva, vaginal fluids

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19
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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20
Q

border of sterile field

A

2 inch border around the sterile field (towel convered tray) is considered contaminated

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21
Q

broad base of support

A

When lifting heavy objects you want a broad base of support; have feet shoulder width apart and one a little in front of the other

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22
Q

Calorie controlled diet

A

includes both low calorie and high calorie diets, low cal are for patient who are overweight
avoid: cream, fatty meats, candy , etc.

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23
Q

Calories per essential nutrients

A

are composed of chemical elements found in the food, used by the body to perform different body functions, as body uses elements they are replaced by elements in the food one eats. the essential nutrients are divided into 6 groups: carbs, lipids, proteins, vitamins, minerals, water

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24
Q

Chain of infection

A

factors that lead to transmission or spread of disease.

It’s like a cycle agent -> reservoir -> portal of exit -> modes -> portal of entry -> host -> then back to agent

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25
Q

chemical digestion

A

food is mixed with digestive juices secreted by the mouth, stomach, small intestine, and pancreas. the digestive juices contain enzymes, which break down the food chemically so the nutrients can be absorbed into the blood.

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26
Q

Chemical disinfection

A

process that destroys or kills pathogenic organisms, not always effective against spores and viruses, can irritate or damage the skin and are used mainly on objects not people

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27
Q

cholesterol

A

fat like substance synthesized in the liver and found in body cells and animals fats

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28
Q

clean

A

means objects or parts of objects do not contain disease producing organisms and therefore have minimal chance of spreading disease

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29
Q

contact precaution

A

must be followed for any patients knows or suspected to be infected with epidemiological microorganisms that can be transmitted by either direct or indirect contact

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30
Q

contaminated

A

containing infection or infectious organisms or germs

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31
Q

Def. of organic compounds

A

any compound of carbon and another element or a radical

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32
Q

Diabetic diet

A

used for patients with diabetes; avoid sugar heavy foods such as candy, soft drinks, etc.

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33
Q

digestion

A

physical and chemical breakdown of food by the body in the preparation for absorption

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34
Q

diseases caused by virus

A

Diseases caused by virus– common cold, measles, mumps, chicken pox, herpes, warts, influenza, and polio

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35
Q

disinfection

A

aseptic control method that destroys pathogens but does not usually kill spores and viruses

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36
Q

Dry heat cleaning – autoclave

A

Dry heat cleaning– autoclave– dry heat involves the use of a high temperature for a long period of time. is a good method for sterilizing instruments that may corrode, such as knife blades, or items that would be destroyed by the moisture in steam sterilization. min of 320-350 F min time is 60 minutes

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37
Q

etiology

A

study of the cause of disease

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38
Q

endogenous

A

infection or disease originating within the body

39
Q

ergonomic

A

an applied science used to promote the safety and well being of a person by adapting the environment and using techniques to prevent injuries

40
Q

exogenous

A

infection or disease originating outside of the body

41
Q

fat-restricted diet

A

also called low fat diets, avoid: cream, cheeses, fats, etc.

42
Q

fungi

A

group of simple, plantlike animals that live on dead organic matter (for example, yeast and molds)

43
Q

glove usage

A

gloves must be worn whenever contact with blood, body fluids, secretions, excretions, mucous membranes, tissue specimens, or non intact skin is possible, when handling contaminated items or surfaces, when performing invasive procedures, and when performing venipuncture or blood tests. rings must be removed to prevent holes. change after each patient. hands must be washed immediately after removal of gloves

44
Q

Hantavirus

A

a virus spread by contact with rodents or their excretions

45
Q

high calorie diet

A

want to stay away from empty calories. avoid little debbies, regular pop, cheese its, and potato chips

46
Q

high protein diet

A

ordered for children and adolescents, protein rich foods include meats, fish, milk, cheeses, and eggs

47
Q

host

A

perso likely to get an infection or disease; usually because of body defenses are weak

48
Q

human energy comes from where

A

nutrition includes all body processes relating to food. these include digestion, absorption, metabolism, circulation, and elimination. these processes allow the body to use food for energy, maintenance of health, and growth

49
Q

idiopathic

A

without recognizable cause; condition that is self originating

50
Q

importance of water

A

Importance of water– water is found in all body tissues. is essential for the digestion of foods, makes up most of the blood plasma and cytoplasm of cells, helps body tissues absorb nutrients, and helps move waste material through the body

51
Q

Infectious agent

A

the first part to the chain of infection- includes bacteria, viruses, fungi, protozoa, and worms

52
Q

lipids in body

A

lipids are commonly called fats and oils, are organic compounds. 3 most common lipids in the body are triglycerides (fats and fatty acids), phospholipids (lecithin), and sterols (cholesterol) lipids are made up of carbon, hydrogen, and oxygen

53
Q

low cholesterol diet

A

restricts foods that contain cholesterol. used for patients with atherosclerosis and heart disease. foods high in saturated fats, such as beef, liver, pork, lamb, egg yolk, cream cheese, natural cheeses, whole milk

54
Q

low protein diet

A
  • ordered for patients with certain kidney or renal disease and certain allergic conditions. protein rich foods include meats, fish, milk, cheeses, and eggs
55
Q

low-residue diet

A

eliminates or limits foods that are high in bulk and fiber. foods include raw fruits and veggies, whole grain breads and cereal, nuts, seeds, beans, peas, coconuts, and fried foods. used for patients with digestive and rectal diseases such as colitis or diarrhea

56
Q

mechanical digestion

A

food is broken down by the teeth and moved through the digestive tract by a process called peristalsis, a rhythmic, wavelike motion of the muscles

57
Q

metabolism

A

the use of food nutrients by the body to produce energy

58
Q

mode of transmission

A

Mode of transmission– way that the causative agent can be transmitted to another reservoir or host where it can live .

a. direct: someone with disease comes in contact with someone who doesn’t have disease
b. indirect: person infected comes in contact with inadiment object (nonliving) then person comes into contact with that
c. Air (droplet): can go about 3 ft.
d. vectors: animals that carry it (ticks, head lice)
e. Vehicle: contaminated blood, water

59
Q

Needle precautions–

A

to avoid accidental cuts or punctures extreme care must be taken while handling sharp objects. disposable needles must never be bent or broken after use. must be left uncapped and attached to the syringe and placed in a leakproof puncture resistant sharps container

60
Q

needle stick safety and prevention act

A

2001, estimated that 600,000 to 800,000 needle-sticks occur each year exposing health care workers to bloodborne pathogens.

61
Q

normal flora

A

Normal flora– plant life adapted for living in a specific environment

62
Q

nosocomial

A

pertaining to or originating in a health care facility such as a hospital

63
Q

nutritional

A

all body processes related to food; the body’s use of food for growth, development and health

64
Q

Opportunistic–

A

opportunistic infections are those that occur when the body’s defenses are weak. do not usually occur in individuals with intact immune systems. examples– development of Kaposi’s sarcoma or pneumonia in individuals with AIDS

65
Q

OSHA

A

occupation safety and health administration

66
Q

osteoporosis

A

condition in which bones become porous and brittle becaue of lack or loss of calcium, phosphorus, and other minerals

67
Q

Parasitic microorganisms-

A

means they cannot live outside the cells of another living organism. commonly found in fleas, lice, ticks, and mites, and are transmitted to human by their bites

68
Q

PASS

A

pull pin, aim nozzle, squeeze handle, sweep side to side

69
Q

pathogen

A

disease producing organisms

70
Q

portal of entry

A

the way pathogen enters the body

a. Skin: biggest portal of entry
b. Mucous Membranes: every opening that has contact in the outside environment
c. Respiratory: sneezing,coughing, talking, breathing,
d. Digestive: vomit (emises), saliva, kissing, bile, stool, urine,
e. Cardiovascular: blood
f. Reproductive : vaginal fluids, semen, breast milk

71
Q

Portal of exit

A

A place of exit providing a way for the microorganism to leave the reservoir.

72
Q

PPE- when and what do you do?

A

Wear- safety goggles, face shields, etc.

When- patient is in isolation

73
Q

Principles of body mechanics

A

Postures, lifting, bending, reaching, pulling, and pushing.

74
Q

Protozoa

A

Any of a large group of single-celled, usually microscopic, eukaryotic organisms, such as amoebas, ciliates, flagellates, and sporozoans.

75
Q

RACE

A

R- Rescue
A- Alarm
C- Contain
E- Extinguish

76
Q

Religious influence on diets

A

Some religions don’t eat meats, other religions don’t eat shell fish, or creatures with fins or scales. Hindus won’t eat cows as they are considered sacred

77
Q

Reservoir

A

A supply or source of something.

78
Q

Rickettsiae

A

comprising rod-shaped to coccoid microorganisms that resemble bacteria but can be as small as a large virus and reproduce only inside a living cell, parasitic in fleas, ticks, lice, and mites and transmitted by bite to vertebrate hosts

79
Q

Risk factors associated with diabetes:

A

May cause: Cushing’s Syndrome, diabetics, hormonal imbalances, lack of sleep

80
Q

Risk factors for nosocomial infections:

A

infection whose development is favoured by a hospital environment.
Risk factors: low immune system, contact with someone sick

81
Q

Role of nutrition:

A

To keep a healthy weight, prevent illness, prevent stress, and have a high immune system.

82
Q

Safety glasses

A

Goggles or safety glasses that usually enclose or protect the area surrounding the eye

83
Q

Sources of proteins:

A

Seafoods, meats, poultry, beans, soy

84
Q

Spirilla

A

A bacterium (genus Spirillum) with a rigid spiral structure, found in stagnant water and sometimes causing disease.

85
Q

Stages of Illness:

A
  1. incubation period- time from infectious agent enters the body until the first symptoms, very contagious, you don’t know you have
  2. prodromal stage- general symptoms of an illness
  3. full stage of illness- signs and symptoms are very specific
  4. convalescence- You’ll either recover or die
86
Q

Standard Precautions origins

A

precautions designed preventing the transmission of blood-borne diseases

87
Q

Sterile field transfer

A

1 a specified area around a patient that has been prepared for a surgical procedure. The sterile field includes the scrubbed team members, who are properly attired, and all furniture and fixtures in the area.

88
Q

Sterile technique

A

Aseptic technique refers to a procedure that is performed under sterile conditions. This includes medical and laboratory technique.

89
Q

Vaccine for boiterrism

A

terrorism involving the intentional release or dissemination of biological agents. Agents are- bacteria, viruses, or toxins, and may be in a naturally occurring or a human-modified

90
Q

Viruses

A

An infection or disease caused by such an agent.

91
Q

Cilia

A

A short, microscopic, hairlike vibrating structure. Cilia occur in large numbers on the surface of certain cells

92
Q

Cocci

A

Any spherical or roughly spherical bacterium.

93
Q

Who do use standard precautions on?

A

Ourselves and patients

H.O.E study guides (12 decks)

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