Skills Lab #3

Question 1

What is the difference between medical asepsis and surgical asepsis?

Answer 1

Medical asepsis = clean / confining to a specific area / limiting growth

Surgical asepsis = sterile (completely free of microbes)

Question 2

Put the chain of infection in order:

a. ) Portal of entry
b. ) Susceptible host
c. ) Etiological agent
d. ) Portal of exit
e. ) Mode of transmission
f. ) Reservoir

Answer 2

1. ) Etiological agent (microbe)
2. ) Reservoir (source)
3. ) Portal of exit
4. ) Mode of transmission
5. ) Portal of entry
6. ) Susceptible host

Question 3

Which of these are reasons to wear gloves? (select all that apply)

a. ) Protect hands when nurse handles body fluids
b. ) Most effective infection control measure
c. ) Reduce the chances of nurses spreading their own microbes to patients
d. ) Reduces the risk of transmission of organisms by airborne routes
e. ) Reduce the chance of nurse spreading microbes from patient to patient

Answer 3

Reasons to Wear Gloves:

a. ) Protect hands when nurse handles body fluids
c. ) Reduce the chances of nurses spreading their own microbes to patients
e. ) Reduce the chance of nurse spreading microbes from patient to patient

Question 4

Which of these should you avoid in order to prevent needle sticks?

a. ) Put needles into puncture-resistant containers
b. ) Recap clean needles
c. ) Recap dirty needles
d. ) Wear gloves during the procedure

Answer 4

c.) Recap dirty needles

Question 5

Which of these nursing actions would encourage the spread of microbes? (Select all that apply)

a. ) Emptying bed pans quickly
b. ) Holding dirty linens next to uniform
c. ) Placing dirty linens on the floor
d. ) Nurse stays home when ill
e. ) Not washing hands appropriately

Answer 5

Actions that encourage the spread of microbes:

b. ) Holding dirty linens next to uniform
c. ) Placing dirty linens on the floor
e. ) Not washing hands appropriately

Question 6

Indicate what is spread through these different modes.

• Airborne precaution
• Droplet precaution
• Contact precaution

Answer 6

Airborne precaution - sneezing or coughing. <5

Droplet Precaution - droplet nuclei. >5

Contact Precaution - touching, biting, kissing

Question 7

Which of these would require Airborne precautions? (Select all that apply)

a. ) Measles
b. ) Diptheria
c. ) Hepatitis A
d. ) Varicella Zoster
e. ) Tuberculosis

Answer 7

Require Airborne precautions

a. ) Measles
d. ) Varicella Zoster
e. ) Tuberculosis
* Diphteria = droplet precautions*
* Hepatits A = contact precautions*

Question 8

Which of these are necessary to wear in a room with contact precautions? (Select all that apply)

a. ) Mask
b. ) Gown
c. ) Eye protection
d. ) Gloves
e. ) A room with negative air pressure

Answer 8

Necessary to Wear in a Room with Contact Precautions

b. ) Gown
c. ) Eye protection
d. ) Gloves

Question 9

Which of these is a psychosocial problem related to isolation?

a. ) Appropriate communication
b. ) Decreased self-esteem
c. ) Sensory overload
d. ) Warm behavior

Answer 9

b.) Decreased self-esteem

Question 10

What is the daily-recommended amount for grains?

a. ) 2.5 - 3 ounces
b. ) 5-6 tsps
c. ) 6-7 ounces
d. ) 5-6 ounces

Answer 10

daily-recommended amount for grains

c.) 6-7 ounces

Veggies = 2.5 - 3 ounces

Oils / fats = 5-6 tsps

Proteins = 5-6 ounces

Question 11

Which of these supply protein? (select all that apply)

a. ) Grains
b. ) Fruits
c. ) Vegetables
d. ) Milk
e. ) Meat

Answer 11

a. ) Grains
d. ) Milk
e. ) Meat

Question 12

Which of these describes good nutrition of the tongue?

a. ) margins tight and well-defined
b. ) beefy red and smooth
c. ) pink, rough dorsal surface
d. ) spongy, swollen, bleeds easily

Answer 12

c.) pink, rough dorsal surface

Gums = margins tight and well-defined

infection of tongue = beefy red and smooth

Question 13

How are ways the nurse can prepare a client and his/her environment for mealtime to promote a good appetite? (Select all that apply)

a. ) Provide a period of rest before meals
b. ) Administer pain medication before if needed
c. ) Give treatments right before of after meals
d. ) Ask client if they need to go to restroom before meal
e. ) Keep room tidy

Answer 13

a. ) Provide a period of rest before meals
b. ) Administer pain medication before if needed
d. ) Ask client if they need to go to restroom before meal
e. ) Keep room tidy

Question 14

Which of these are appropriate to include in a clear liquid diet? (Select all that apply)

a. ) Strained fruit
b. ) Chicken or vegetable broth
c. ) White grape fruit juice
d. ) Tea
e. ) Milk

Answer 14

Clear Liquid Diet:

b. ) Chicken or vegetable broth
c. ) White grape fruit juice
d. ) Tea

Question 15

Which of these should be measured/ recorded as fluid intake? (Select all that apply)

a. ) ice chips
b. ) foods that become liquid at room temperature
c. ) Vomit
d. ) Fistula drainage
e. ) IV fluids

Answer 15

a. ) ice chips
b. ) foods that become liquid at room temperature
e. ) IV fluids

100 mL ice = 50 mL H₂O

Question 16

Which of these patients should have the most carefully monitored intake and output?

a. ) A 30 year old on chronic IV therapy
b. ) A 70 year old with chronic kidney disease and a recent surgery
c. ) A 50 year old with a bowel obstruction
d. ) A 75 year old taking diuretics for his hypertension

Answer 16

b.) A 70 year old with chronic kidney disease and a recent surgery

3 factors and elderly