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Aging > OT falls - lecture 7 > Flashcards

OT falls - lecture 7 Flashcards

1
Q

Role of OT

A

promoting health and well being through occupation (everything that people during the course of everyday)

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2
Q

OTs proffessional in 3 categories

A

self care, productivity, leisure

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3
Q

examples of ADL levels in LTC

A

eats without assistance (may use special devices), needs assistance opening cartons, need intermittent encouragement with or without physical assistance, constant encouragement, complete feeding, tube fed

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4
Q

Most common cause of injury for older adults?

A

falls

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5
Q

Number of nursing home admissions because of a fall?

A

40%

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6
Q

6th leading cause of death in older adults?

A

falls

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7
Q

Direct and indirect risk factors for falls?

A

biological, behavioural, environmental, social/economic

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8
Q

Gait

A

deviation from normal walking

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9
Q

Gait disturbances

A

parkinsons, alzheimers, hemiparesis, hemiparesis with neglect, peripheral neuropathy, cerbellar degeneration, degenerative arthritis

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10
Q

Vision problems

A

-many unaware of decreased visual, 25% have wrong corrective lens prescription, few self report having difficult taking meds

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11
Q

visual acuity

A

ability to see fine detail/ cairtiy of ones vision

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12
Q

contrast sensitivty

A

ability to discern shades of grey

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13
Q

stereopsis

A

ability to perceive depth

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14
Q

Signs and symptoms of vision problems

A

sitting close to TV, eyes not looking directly at you when talking, bad head posture whil reading, missing glass when pouring, searching for food on plate, not seeing food in the appropriate place on plate, closing an eye, constantly rubbing eyes, red eyes or eyelids

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15
Q

Age related macular degeneration (AMD)

A

Affects the macula (central area of retina), lose ability to see fine details

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16
Q

what increases AMD

A

age, UV light exposure, smoking, hereditary component as well

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17
Q

What slows progression of dry AMD?

A

vitamins and antioxidants

18
Q

Dry AMD

A

most common form, small deposits beneath retina (blind spots), progresses slowly, irreversible

19
Q

Wet AMD

A

rapid and severe vision loss, abnormal blood vessels under macula leak fluid and blood, causing blurred central vision, treatments available

20
Q

Cataracts

A

opacity (cloudiness) of the lens of the eye, leading cause of reversible blindness

21
Q

causes of cataracts?

A

age, trauma, sun exposure, DM, steroids, hypothyroidism, smoking

22
Q

Glaucoma

A

group of diseases- intracular pressure, more fluid formed than leaves the eye, increased pressure damages retina, pressure damages optic nerve (blindness), various treatments depending on type

23
Q

Non proliferative retinopathy

A

related with diabetes, symtoms: blurred vision, distortion or waviness

24
Q

Proliferative retinopathy

A

abnormal growth of blood vessels in retina may rupture or cause retina to detach

Symptoms: floaters, shadows or curtains across your vision

25
Q

Preventing eye disease- diabetes

A

control BG levels,regular eye exams

26
Q

Preventing eye disease- diabetes

A

control BG levels,regular eye exams, monitor blood pressure, maintain a healthy diet

27
Q

causing disease

A

oxidative stress and inflammation

28
Q

prevention and treatment

A

phytochemicals, antioxidants, anti inflammatory properties

29
Q

Mechanism of phytochemicals

A

phytochemicals can scavenge free radicals and upregulate expression of gluthione

30
Q

Prevention of eye disease: F and V recommendations

A

2-3 daily servings of green leafy veg in addition to green tea, grapes and berries may be healthy choices for eye health

31
Q

Restorative Dining objective

A

autonomy, self worth through independent, safe feeding,

32
Q

results of restorative dining

A

greater sense of independence, better nutrition status, safer feeding, less demand on nursing a dietary staff during meals

33
Q

dining issues caused by co morbidities

A

food textures/combos, dietary restrictions, appetite, co ordination, tremors/shaking, socializing, cognition, becoming fatigued

34
Q

common denominator of feeding issues?

A

weight loss and/or malnutrition

35
Q

2 approaches to restorative dining

A

adjusting the environment, restraining the client to either be independent or to maintain developed feeding skills

36
Q

Restraining the client

A

positioning, simplify the task

37
Q

Retraining the client

A

positioning, simplify the task

38
Q

Multi-sensory cueing

A

combine verbal with gestures, demonstrations or physical prompts, repetition, practice, perseverance, be patient, address client by name,

39
Q

Retraining the clinet

A

modeling or showing, guiding, steps for hand over hand assistance, modifying textures and consistencies

40
Q

Assistive Feeding

A

seating position, proper cutlery, tell them what is on plate, tell them what you are giving them, only put a small amount on spoon

-DO NOT WIPE THEIR LIPS WITH SPOON

Aging (5 decks)

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