Thermal Regulation Flashcards

1
Q

*Core temperature & Ways to Measure

A

Temp of deep tissues of the body, remains fairly constant

Avg. Temp 98.0F and 98.6F

Measure: rectal, vaginal, bladder, oral, tympanic

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2
Q

*Skin Temp & Ways to measure

A

Rises and falls w/ temp of the surroundings

Measure: Axillary skin of forehead

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3
Q

*Fahrenheit to Celsius
98.6F
100.4F
104F

A

37C
38C
40C

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4
Q

Conversion of Celsius to Fahrenheit

A

C* (9/5) + 32

example 39C to F

39*(9/5)=70.1
70.1+32= 102.2F

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5
Q

Heat Production is a byproduct of ____ and is determined by….?

A

metabolism

determined by:
muscle activity
thyroxine
E NE
increased cellular activity
Metab of digestions and storage
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6
Q

What acts as the bodys insulation?

A

Skin, subcutaneous tissues, fat, in cold minimal blood flow to extremities to heat internal organs

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7
Q

*Types of Heat Loss

A

Radiation- in the form of infrared heat rays

Conduction- loss in form of kinetics, transfer of heat through physical contact

Convection- removal of heat by air currents

Evaporation- loss of heat d/t water evaporating off skin, occurs even when not sweating- INSENSIBLE LOSS (cannot be controlled)
after exercise sweating can be controlled though

*Heat loss much greater in water than air

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8
Q

Types of Sweat glands

A

eccrine- all over body, innervated by SNS

aporcine- in genitalia and armpits, stinky puberty sweat

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9
Q

*Role of Sweat in Regulation of Body Temp

A

controlled via the Sympathetic Nervous System

evaporation of sweat if skin temp > temp oof surroundings can be lost by radiation, conduction, and convection

When surrounding temp>body temp body gain heat via radiation and conduction–under these conditions the body can only rid heat via evaporation

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10
Q

*Role of Hypothalamus In Regulation of Temp

A

Thermostatic detection here

  • Heat sensitive cells
    • signals skin to sweat
    • triggers vasodilation
    • decrease heat production (inhibits shivering)
  • Cold sensitive cells
    • piloerection (goose bumps)
    • Vasoconstriction
    • Increase heat production (shivering)

*Slide 27

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11
Q

*Hyperthermia Presentation

A

Heat cramps
Heat Exhaustion
Heat Stroke

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12
Q

Heat Cramps

  • treatment
  • cause
A

painful, easily treated

cramping in larger muscle groups caused by replacement of water w/o adequate salt resulting in low Na+

treated w/ cooling meausres, iv fluids, and electrolyte replacement

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13
Q

Heat Exhaustion

  • treatment
  • cause
A

serious but no organ damage

salt or water depletion in face of heat stress

mild hyperpyrexia, nausea, vomiting, light headedness,

treated w/ cooling measures, iv normal saline and possible electrolytes

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14
Q

Heat Stroke

  • treatment
  • cause
A

critical organ damage, significant mortality

body temp >105F

Multisystem failure, pt confused and hostile, tachycardia, tachypnea, decreased BP

treatment: cooling measures (

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15
Q

2 Types of Heat Stroke

A

Exertional- younger, physically fit w/ normal thermoregulation. dehydrated

Classic: older, exposed passively to thermal stress over hours/days
profoundly dehydrated

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16
Q
  • Hypothermia presentation
A

core temp

17
Q

Treatment of Hypothermia

A

Passive external rewarming

Active external rewarming:

  • warm blankets, radiant heat, warm bath, warm air
  • warm trunk 1st and minimize use of peripheral muscles (so the cold blood isnt pushed back into trunk)

Active Internal Rewarming:

  • pleural and peritoneal irrigation w/ warm saline
  • hemodialysis and cardiopulmonary bypass
  • warm humidified O2
  • warm IV fluids
  • Bladder or GI irrigation w/ warm saline
18
Q

Factors influencing Metabolic Rate

A

Exercise, food intake, shivering, anxiety

19
Q

Basal metabolic rate Definition

A

energy output of the body to perform metabolic functions

20
Q

Factors influencing BMR

A

food intake
thyroid hormone
activity level
age

21
Q

Calorie

A

amount of heat energy required to raise the temp of 1g of h20 1C

nutritional calorie is 1000Calories or kCal

22
Q

Caloric requirements for weigh maintenance, loss, and gain

A

M- neutral energy balance, input and output match

L- negative energy balance, output exceeds input

G- positive energy balance, intake exceeds output

23
Q

Anabolism and Catabolism

A
  • anabolism- build up, requires energy (ATP)
    ex. making fat of extra nutrients you eat
-catabolism- break down
energy production (ATP), ex. digestion

ATP is an energy currency*

24
Q

*ATP as energy currency

A

nutrients are used by ALL cell to synthesize ATP, used as an energy currency for nearly all cellular functions

  • produced via oxidation of proteins carbs and fast (ATP)
  • utilized by all cells for transport, muscle contraction, molecule synthesis, cell division/growth, etc (ADP+P)
25
Q

Carb Metabolism

A

glycolysis and gluconeogenesis

26
Q

Fat Metabolism

A

absorbed into intestinal lymph via chylomicrons

chylomicrons empty into the juncture of jugular and subclavian veins

chylomicrons removed from blood in adipose tissue and liver via lipoprotein lipase

triglyceride released from chylomicron and broken down into fatty acid and glycerol- - then able to diffuse into fat cells and muscle cells

  • E, NE, Cortisol, Glucocoritcoids, GH, Thyriod Hormone cause rapid mobilization of fat
27
Q

protein metabolism

A

protein broken down into AA in GI tract and absorbed into the blood,
enter cells and form “new” proteins

GH and Testosterone increase protein

Glucocorticoids decrease proteins in tissue

  • There is constant equilibrium between cell proteins, free AA, and plasma proteins
  • Cells reached limit of stored proteins, excess AA degraded in liver and used for energy OR stored as fat/glycogen
28
Q

*What is BMI?

How to calculate BMI

A

measurement of body fat based on height and weight

Calculation:
BMI=Mass KG/ Height (M^2)
BMI=Mass LB/ Height (IN^2)(703)

29
Q

Parameters of BMI

A

39 extremely obese

30
Q

*Recommended Daily Allowance

A

defines the intake that meet the nutrient need of almost all healthy persons in a specific age and sex group

  • *advise people about the level of vitamin and nutrient intake to prevent disease
31
Q

*Calories in:
proteins
carbs
fats

A

P- 4kCal/G
C- 4kCal/G
L- 9kCal/G