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H.O.E > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

Absorption

A

Act or process of sucking up or in; taking in of nutrients

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2
Q

Aerobic

A

Requiring oxygen to live and grow

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3
Q

Amino Acids

A

The basic component of protein

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4
Q

Anaerobic

A

Not requiring oxygen to live and grow; able to thrive in the absence of oxygen

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5
Q

Antioxidants

A

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

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6
Q

Antisepsis

A

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

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7
Q

Asepsis

A

Being free from infection

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8
Q

Autoclave is good for?

A

30 days

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9
Q

Bile

A

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

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10
Q

Bland Diet

A

Diet containing only mild-flavored foods with soft textures

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11
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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12
Q

Bile

A

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

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13
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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14
Q

Chain of Infection

A

Factos that lead to the transmission or spread of disease; infectious agent - reservoir - portal of exit - modes of transmission - portal of entry - host

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15
Q

Cholesterol

A

Fatlike substance synthesized in the liver and found in body cells and animal fats

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16
Q

Clean

A

Free from organisms causing disease

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17
Q

Contaminated

A

Containing infection or infectious organisms and germs

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18
Q

Digestion

A

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

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19
Q

Disinfection

A

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

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20
Q

Etiology

A

The study of the cause of a disease

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21
Q

Endogenous

A

Infection or disease originating within the body

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22
Q

Ergonomics

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

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23
Q

Exogenous

A

Infection or disease originating outside of or external to the body

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24
Q

Fat-restricted Diet

A

Diet with limited amounts of fats, or lipids

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25
Q

Fungi

A

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

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26
Q

Hantavirus

A

A virus spread by contact with rodents or their excretions

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27
Q

High-protein Diet

A

Diet contianing large amounts of protein-rich foods

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28
Q

Idiopathic

A

Without recognizable cause; condition that is self-originating

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29
Q

Low-cholesterol Diet

A

Diet that restricts foods high in saturated fate

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30
Q

Low-protein Diet

A

Diet that limits foods high in protein

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31
Q

Low-residue Diet

A

Diet that limits foods containing large amounts of residue, or indigestible

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32
Q

Metabolism

A

The use of food nutrients by the body to produce energy

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33
Q

Nosocomial

A

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

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34
Q

Nutrition

A

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

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35
Q

Opportunistic Infection

A

An infection that occurs when the body’s immune system cannot defend itself from pathogens normally found in the environment

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36
Q

Osteoporosis

A

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

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37
Q

Pathogen

A

Disease-producing organisms

38
Q

Protozoa

A

Microscopic, one-celled animals often found in decayed materials and contaminated water

39
Q

Standard Precautions

A

Recommendations that must be followed to prevent transmission of pathogenic organisms by way of blood and body fluids made by the CDC

40
Q

Rickettsiae

A

Parasitic microorganisms that live on other living organisms

41
Q

Sterilazation

A

Process that results in total destruction of all microorganisms; also, surgical procedure that prevents conception of a child

42
Q

Viruses

A

One of a large group of very small microorganisms, many of which cause disease

43
Q

OSHA

A

Occupational Safety and Health Administration; a division of the Department of Labor that establishes safety standards

44
Q

Three ingredients needed for fire

A

Oxygen; Fuel; Heat

45
Q

RACE

A

rescue, alarm, contain, extinguish

46
Q

Fire extinguisher (PASS)

A

pull the pin, aim, squeeze, sweep

47
Q

Normal Flora

A

Plant life adapted for living in a specific environment

48
Q

Nonpathogens

A

Beneficial in maintaining certain body processes

49
Q

AIDS

A

Acquired immune deficiency syndrome; suppresses the immune system

50
Q

Reservoir

A

An area where the causative agent can live; second in the chain of infection

51
Q

Portal of Exit

A

A way for the causative agent to escape from the reservoir in which it has been growing; third in the line of infection

52
Q

Portal of Entry

A

A way for the causative agent to enter a new reservoir or host; fifth in the line of infection

53
Q

Mode of transmission

A

A way for the causative agent can be transmitted to another reservoir or host where it can live; fourth in the line of infection

54
Q

Bird flu (H5N1)

A

virus that causes avian or bird flu;the bird flue is between fifty and sixty percent of death rate

55
Q

Best reservoir

A

Fomites- doorknobs, bedpans, urinals, linens, instruments, specimen containers

56
Q

Vaccine for bioterrorism

A

small pox vaccination; antibiotics; antitoxin;

57
Q

Calorie-contorlled diets

A

Include both low calorie and high-calorie diets

58
Q

Basal Metabolic Rate (BMR)

A

The rate at which the body uses energy just for maintaining its own tissue, without doing any voluntary work

59
Q

Vaccine for bioterrorism

A

small pox vaccination; antibiotics; antitoxin;

60
Q

Lipids in the body

A

fats and oils; organic compunds; three of the most common: triglycerides, phosphoslipids, cholesterol

61
Q

Diabetic Diet

A

used for patients with diabetes mellitus. Avoid: sugar-heavy foods

62
Q

High-calorie Diet

A

Used for patients that are underweight; high bulk foods

63
Q

Human energy comes from

A

Carbohydrates, lipids, proteins, minerals, vitamins, water

64
Q

Importance of Water

A

Water is important because is breaks down food

65
Q

Reading labels on solutions

A

Check the label to determine the serving size and number of servings in the container. Evaluate the number of calories per saving to determine whether the food is a low or high calorie food. Calculate the amount of fat and try to keep total fat intake between 20 and 35 percent of total caloric intake.

66
Q

Religions influence on diet

A

Some religions require certain dietary restrictions that must be observed. Examples: baptist, buddhist, christian scientist, greek orthodox, hindu, Islamic, Muslim, Jewish, Mormon, Roman catholic, seventh day adventist. Examples: coffee and tea, alcohol, dairy products, pro and pork products, and meat

67
Q

Risk factors associated with obesity

A

Hypertension, high cholesterol, cerebrovascular accident (stroke), osteoarthritis, gallbladder disease, breathing problems such as sleep apnea, and many others similar conditions. Life span is also decreased life span

68
Q

Role of nutrition

A

determines height, weight, strength, skeletal and muscular development, physical agility, resistance to disease, appetite, posture, complexion, mental ability, and emotional and psychological health

69
Q

Sources of protein

A

cereals, soybeans, dry beans, peas, corn, and nuts, meats, fish, milk, cheeses, and eggs.

70
Q

What are your strong muscle groups?

A

Lower half of body: gluts, thighs, legs, lower back

71
Q

Mechanical Digestion

A

Food is broken down by the teeth and moved throughout the digestive tract by the prices peristalsis.

72
Q

Chemical Digestion

A

food is mixed with digestive juices secreted by the mouth, stomach, small intestine, and pancreas. Then the digestive juices have enzymes so the nutrients can be absorbed into the blood

73
Q

Broad base of support

A

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

74
Q

Principles of body mechanics

A

Muscles work better when used correctly, correct use of muscles making lifting, pulling and pushing easier, prevents necessary fatigue and strain, and save energy, prevents injury to self and others

75
Q

OSHA regulations

A

The occupation exposure to hazardous chemicals standard, the blood-borne pathogen standard

76
Q

Blood borne pathogen standard

A

Protects health care providers from diseases caused by exposure to body fluids.

77
Q

The occupational exposure to hazardous chemicals standard

A

requires that employers inform employees of all chemicals and hazards in the workplace

78
Q

Body fluids

A

Examples: blood, blood components, urine, stool, semen, vaginal secretion, cerebrospinal fluid, saliva, mucus, and other similar fluids.

79
Q

Solution Guideline

A

-Read all MSDSs before using any hazardous chemical solutions, never us solutions from bottles that are not labeled, read the labels of solution bottles at least three times during use to be sure you have the correct solution, do not mix solutions together unless instructed, avoid contact with eyes and skin, avoid inhaling, use only as directed, store all chemical solutions in a locked cabinet or closet following the manufacturer’s recommendations, if you spill any solution immediately report the incident to your instructor/immediate supervisor

80
Q

Damaged Equipment

A

-Report any damaged or malfunctioning equipment immediately, do not use frayed or damaged electrical cords, do not use a plug if a prong is missing, never use excessive force to insert a plug into an outlet, never handle any electrical equipment with wet hands, if you break any equipment immediately report the incident to your instructor/immediate supervisor.

81
Q

Electrical safety

A

Do not use if wet, no not use if frayed or damaged cords, never use excessive force to insert a plug into an outlet, do not operate equipment if you have not been shown how to use it

82
Q

Activity during a fire

A

-Alarm should be pulled immediately, all does and windows should be shut, electrical equipment and oxygen should be shut off, elevators should not be used

83
Q

Forming of food habits

A

Way you were raised, where you live, religion, income

84
Q

Disaster Policies

A

Earthquakes, floods, tornadoes, hurricanes, and bomb threats

85
Q

Diseases caused by viruses

A

common cold, measles, mumps, chicken pox, herpes, warts, influenza, polio, west nile virus, monkey pox, ebola, marburg, and AIDS

86
Q

Host

A

A person likely to get an infection or disease, usually because body defenses are weak

87
Q

Antibiotics

A

Help cure infections

88
Q

Sterile Techniques

A

to protect the patient from further infection

89
Q

Sterile field

A

Never reach across the top of the field (a sterile towel has been placed on a tray)

90
Q

Sterile field transfer

A

Drop the item on the sterile field (drop the cotton ball on the sterile towel)

91
Q

Contact precautions

A

must b followed for any patients known or suspected to be infected with epidemiologically (person to person); private room, wash hands, wear gown if soiling is likely, wear gloves

92
Q

N-95 P-100

A

Air pressurized masks used for airborne pathogens

H.O.E (7 decks)

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