Study guide week 2 Flashcards

0
Q

what is a dosimeter?

A

a device for measuring doses of radiation

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1
Q

what best describes why medical assistants need an understanding of diagnostic imaging?

A

to instruct patients in the correct preparation for procedures and safety

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2
Q

What is used as a contrast medium for kidney and gallbladder exams?

A

iodine

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3
Q

What is used to emit and receive sound waves when ultrasound is performed?

A

transducer

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4
Q

What refer to an x-ray directed from the front of the body to the back?

A

anterpostier

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5
Q

What procedure helps in directing radiation for tumor masses?

A

PET positron emission tomograpphy

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6
Q

What procedure produces a series of cross- sectional images?

A

CT

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7
Q

What is a cardiac ultrasound?

A

ECG, create images of the heart B

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8
Q

What is a barium enema test used for?

A

help diagnose disease of problems in the large intestine

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9
Q

What type of test is done by placing a sample of body secretions on a special medium to allow bacteria to grow?

A

A culture

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10
Q

What term best describes infections acquired in hospitals?

A

nosocomial infections

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11
Q

What is the use of a culturette tube?

A

Swabs, and should be kept moist

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12
Q

what is the standard thing that must be worn during the collection of specimens?

A

Standard precaution

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13
Q

What determines the results of a gram stain?

A

Cell wall and the ability to either retain or lose color through decolorization

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14
Q

What is an organism requiring special media and an atmosphere of reduced oxygen and increased carbon?

A

Neisseria gonorrhoeae

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15
Q

What bacteria are round in shape and can occur in clusters or pairs?

A

Cooci

16
Q

When using KOH on a wet mount, what does the KOH do?

A

It clears debris

17
Q

What is the organism that causes strep throat?

A

Group A beta hemomlitic Streptococcus

18
Q

When a patient has a bacterial infection that is not responding to the antibiotic, what test might the physician order?

A

a culture and sensitivity test

19
Q

foodborne illnesses are often caused by?

A

raw or undercooked meat and seafood, some from contaminated food handlers, and some from unwashed produce