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HOE > Unit 3 Exam > Flashcards

Unit 3 Exam Flashcards

1
Q

3 ingredients for fire

A

oxygen: present in the air, fuel: any material that will burn, heat: sparks, matches, flames

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2
Q

Absorption

A

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

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3
Q

Acetic spill clean up

A

can use a lot of water, adding a base like salt (sodium bicarbonate)

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4
Q

Activity during a fire

A

r: rescue anyone in immediate danger, a: activate the fire alarm, c: contain the fire, e: extinguish the fire and evaluate the area

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5
Q

Aerobic

A

Requires oxygen to live and grow

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6
Q

AIDs

A

acquired immune deficiency: caused by HIV, attacks immune system making it unable to fight of certain infection and eventually causing death

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7
Q

Amino acids

A

proteins are made up of 22 “building blocks” called amino acids, 9 of them are essential to live

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8
Q

Anaerobic

A

not requiring oxygen to live and grow, able to thrive in the absence of oxygen

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9
Q

Antibodies

A

a medicine (such as penicillin or is derivatives) that inhibits the growth of or destroys microorganisms

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10
Q

Antioxidants

A

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

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11
Q

Antisepsis

A

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

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12
Q

Autoclave is good for how long?

A

30 days

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13
Q

Bacilli

A

Rod shaped bacteria

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14
Q

Basal metabolic rate BMR

A

the amount of energy needed to maintain life when the subject is at complete rate

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15
Q

Best reservoir

A

an are where the causative agent can live, warm, moist, dark

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16
Q

Bile production

A

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

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17
Q

Bird flu

A

h5n1 virus, from contact with infected poultry or contaminated surfaces, person to person spreading is rare, death rate 50-60% (354)

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18
Q

Bland diet

A

consists of easily digested foods that do not irritate the digestive tract

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19
Q

Body fluids

A

include: blood, blood components, urine, stool, semen, vaginal secretions, cerebrospinal fluids, saliva, mucus membranes, other

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20
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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21
Q

Broad base of support?

A

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

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22
Q

Calorie controlled diet

A

low cal: to lose weight, high cal: to gain weight- hard to get people to do this (anorexic patients)

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23
Q

Chain of infection

A

factors that lead to the transmission or spread of disease

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24
Q

Chemical cleaning

A

Using chemicals to clean, general

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25
Q

Chemical digestion

A

food is mixed with digestive juices secreted by the mouth, stomach, small intestine, pancreas

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26
Q

Chemical disinfection

A

disinfection of instruments, they should be submerged for at least 10 hours

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27
Q

Cholesterol

A

fat like substance synthesized in the liver and found in the body cells and animal fats

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28
Q

Clean

A

Free from organisms causing disease

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29
Q

Contact precautions

A

must be followed with a patient who could easily spread the disease. Before care- private room, wash hands, wear gloves. During care- limit transport, limit touching patient with instruments. After care- bag linen, discard infectious trash, wash hands

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30
Q

Contamination of health care worker

A

When a health care worker is sick, can cause nosocomial disease

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31
Q

Contaminated

A

containing infection or infectious organisms or germs

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32
Q

Damaged equipment

A

equipment that is broken and can’t be used

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33
Q

N-95 or P-100

A

Surgical masks, have to be fitted for it, used for airborne illnesses

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34
Q

Organic compounds

A

any compound of carbon and another element or radical

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35
Q

Diabetic diet

A

Must limit sugar heavy foods

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36
Q

Disaster policies

A

there are more patients than can be handled in the ER, everyone is called in

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37
Q

Digestion

A

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

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38
Q

Diseases caused by a virus

A

common cold, measles, mumps, chicken pox, herpes, warts, influenza, polio

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39
Q

Disinfection

A

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

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40
Q

Dry heat cleaning

A

Cleaning with heat and not moisture

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41
Q

Etiology

A

The study of the cause of diseases

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42
Q

Electrical safety

A

everything electrical has to be approved by maintenance, don’t use extension cords

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43
Q

Endogenous

A

Infection or disease originating in the body

44
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

45
Q

Exogenous

A

Infection or disease originating outside of the body

46
Q

Fat restricted diets

A

A diet which involves less fat

47
Q

Fire drill

A

Race

48
Q

Forming of food habits

A

a lot of time kids eat the way their parents do, and then eat that earn that way for the rest of their lives

49
Q

Fungi

A

group of simple plant like animals that live on dead organic matter (yeast, and mold)

50
Q

Glove usage

A

must be worn when in contact with body fluids, when handling or cleaning contaminated things, when performing blood test, changed between patients

51
Q

Hantavirus

A

a virus spread by contact with rodents (rats and mice) or their excretions

52
Q

High calorie diet

A

when weight needs to be gained, anorexic patients, the people who need this usually do not want it

53
Q

High density lipoprotein HDL

A

The good cholesterol that you need

54
Q

High protein diets

A

Meat cheese milk. For children if growth is delayed, pregnant women, before and after surgery

55
Q

Host

A

Has to do with the infectious agent, where the pathogen lives

56
Q

Human energy comes from?

A

Carbohydrates

57
Q

Idiopathic

A

Something that keeps occurring and we don’t know why

58
Q

Importance of water

A

6-8 glasses a day helps with all body processes

59
Q

Infectious agent

A

Pathogen or bug

60
Q

Lipids In the body

A

Fats, triglycerides, fatty acids, phospholipids, steriods

61
Q

Low cholesterol diet

A

For patients with heart disease, foods high in saturated fat are limited

62
Q

Low protein diet

A

Not eating a lot of protein

63
Q

Low residue diet

A

Limits fiber high in bulk, foods raw fruits and vegetables are limited, for patients with digestive and rectal disease

64
Q

Mechanical digestion

A

Physical breakdown of food into smaller pieces (chewing, teeth)

65
Q

Metabolism

A

Process in which nutrients are used by the cells for building tissue, providing energy, regulating various body functions

66
Q

Mode of transmission

A

How a pathogen is spread

67
Q

Direct

A

When someone infectious comes in contact with someone who is isn’t

68
Q

Indirect

A

When someone who is infectious comes in contact with an object and them someone comes in contact with that object

69
Q

Needle procedures

A

Dispose in sharps container, can’t be released

70
Q

Needle stick safety and prevention passed by OSHA

A

Safer needles, needless systems, only using them if necessary

71
Q

Normal flora

A

Normal pathogens or bugs that are found in a system that are needed to maintain health

72
Q

Nosocomial infection

A

One that is acquired in a health care facility

73
Q

Nutrition

A

All body processes relating to food

74
Q

Opportunistic infection

A

Occur when the bodies immune system is weak

75
Q

OSHA

A

Occupational safety and health administration

76
Q

OSHA regulations

A

Occupational exposure to hazardous chemical standard- employers must inform employees of chemical hazards

77
Q

The blood borne pathogen standard

A

Has rules to protect workers from disease caused by body fluids

78
Q

Osteoporosis

A

When bones become less dense and more porous, from decreasing calcium

79
Q

Parasitic microorganisms

A

They can live outside the cells of another living organism

80
Q

PASS

A

Pull the pin, aim the extinguisher, squeeze the handle, sweep from side to side

81
Q

Pathogens

A

Microorganisms that cause infection and diseases

82
Q

Portal of entry

A

A way for the causative agent to escape the host,

83
Q

PPE

A

Personal protective equipment- use when coming in contact with sick patients

84
Q

Principles of body mechanics

A

The way the body move, maintains balance while making the most efficient use of all body parts, use legs not back, don’t twist and reach

85
Q

Protozoa

A

One celled animal like organisms, often found in decayed materials,

86
Q

RACE

A

Rescue anyone in immediate danger, activate the alarm, contain the fire, extinguish the fire or evacuate

87
Q

Reading labels on solutions

A

Read at least three times during use to make sure you have the right one

88
Q

Religious influence on diets

A

Some don’t allow people to eat certain foods, or eat certain foods on certain days

89
Q

Reservoir

A

A place that allows the pathogen to grow multiply and mature (warm, dark, moist)

90
Q

Rickettsiae

A

Parasitic organisms that can live outside the other ticks fleas

91
Q

Rick factors with obesity

A

Hypertension, heart disease, coronary heart disease, high cholesterol, stroke, respiratory problems

92
Q

Risk factors for nosocomial infections

A

Once started its hard to control, the disease would travel very very fast, everyone would be at risk

93
Q

Role of nutrition

A

Physically fit, height, weight, mental acuity, good psychological condition

94
Q

Safety glasses

A

Worn when there is a chance of splashing

95
Q

Solution guidlines

A
  1. Don’t mix any solutions 2. Avoid contact with skin eyes 3. Store in a locked cabinet 4. Dispose properly
96
Q

Sources of protein

A

Meat, eggs, nuts,

97
Q

Spirilla

A

Spiral shaped microorganisms

98
Q

Stages of illness

A
  1. Incubation- the time from when the infectious agent enters the body until the first symptom 2. Prodomal stage- you don’t feel good, but no specific signs, 3. Full stage- specific signs and symptoms 4. Convalescence- death or recovery
99
Q

Standard precautions origins

A

The steps we take to protect ourselves by using measures like PPE and steam cleaning

100
Q

Sterilization

A

Free from all pathogenic and nonpathogenic organisms, autoclave in the most common

101
Q

Ultrasonic cleansing

A

Uses sound waves to clean, produces microscopic bubbles

102
Q

Viruses

A

Most common pathogen needs to be in a living environment to live

103
Q

Cilia

A

Tiny hairlike structures that flitter the air to trap dust or other particles

104
Q

Strong muscle groups

A

Shoulders, upper arms, hips, thighs,

105
Q

Cocci

A

Round or spherical bacteria

106
Q

Who do we use standard precautions on?

A

Everyone

HOE (6 decks)

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