Unit 3 Providing Patient Nursing Care (Pt. 1) Flashcards

1
Q

Chain of Infection

A

the process resulting in an infection

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2
Q

What are the 6 parts of the chain of infection?

A
infectious agent 
source
portal of exit
mode of transmission
portal of entry 
susceptible host
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3
Q

Considerations for chain of infection

A

the presence of a pathogen does not mean an infection will begin
the pathway must be intact for an infection to occur

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4
Q

defenses against infection

A

normal flora
inflammation
immune response

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5
Q

What is normal flora?

A

the body’s own microorganism

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6
Q

Where is normal flora found?

A

saliva, intestines, skin, oral mucosa

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7
Q

What is an immune response?

A

antigen created when an exposure happens

antibodies are created

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8
Q

What is a healthcare acquired infection?

A

development of an infection while in the hospital

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9
Q

What are examples of healthcare acquired infection?

A

CLABSIs
CAUTIs
SSIs
IVACs

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10
Q

What does CLABSIs stand for?

A

central line associated bloodstream infections

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11
Q

What does CAUTIs stand for?

A

Catheter associated UTIs

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12
Q

What does SSIs stand for?

A

surgical site infection

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13
Q

What does IVACs stand for?

A

Ventilator associated infections

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14
Q

What are the causes of healthcare acquired infection?

A
lower resistance (body is already trying to heal from something)
failure to follow sterility
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15
Q

How do you prevent healthcare acquired infection?

A

Medical asepsis

surgical asepsis

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16
Q

What has influenced the recent decline in healthcare acquired infections?

A

the affordable care act making hospitals responsible for the costs associated with care that comes with healthcare acquired infections

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17
Q

What is the oldest, most basic, and most effective technique in preventing and controlling the transmission of infection?

A

hand hygiene

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18
Q

What are the hand hygiene methods used in hospitals?

A

soap & water

antiseptic hand rub

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19
Q

When would you not use antiseptic foam?

A

when hands are visibly soiled or when caring for a patient with a spore-forming organism (C-Diff)

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20
Q

What are the two types of precaution?

A

standard precaution

transmission-based precaution

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21
Q

what is standard based precaution?

A

assume all clients are infectious and use on all clients
decreases risk of transmission from blood-borne pathogens and other body fluids
protects against both undiagnosed and identified infections

22
Q

What some of the requirements of standard precaution?

A

wear clean gloves
perform hand washing immediately
wear mask, eye-protection, face-shield, cover gown

23
Q

What is transmission-based precaution?

A

use is determined based on how the organism is transmitted from the client

24
Q

What are the types of transmission-based precaution?

A

airborne
droplet
contact

25
Q

transmission-based precaution used to protect against microorganisms transmitted by small-particle droplets that can remain suspended and become widely dispersed by air currents

A

airborne

26
Q

transmission-based precaution used for microorganisms transmitted by larger-particle droplets, which disperse 3 feet from the patient while coughing, talking, or sneezing

A

droplet

27
Q

transmission-based precaution used with pathogens that can be transmitted by hands or skin-to-skin contact

A

contact

28
Q

what precaution would you take for airborne precaution?

A

respirator

N-95

29
Q

what precaution would you take for droplet precaution?

A

regular mask

30
Q

What precaution would you take for contact precaution?

A

PPE

gloves, gown, mask

31
Q

In what order do you don PPE?

A

gown
mask
eyewear
gloves

32
Q

In what order do you doff PPE?

A
gloves 
eyewear
mask 
gown
(whatever is dirtiest goes first)
33
Q

Define Pressure Ulcer

A

impairment of the skin or tissue as a result of pressure

34
Q

Where can pressure ulcers be found?

A

usually localized on a boney prominence

buttocks, elbow, heals, shoulder, back of head, ear, ribcage, hips (depends on how they sit/lay)

35
Q

What are some risk factors that increase the likelihood that you will get a pressure ulcer?

A
immobility 
poor nutrition
excessive skin moisture 
decrease in sensory perception 
advanced age 
shear
friction
36
Q

What is the number 1 risk factor for a pressure ulcer & why?

A

immobility

because there is constant pressure on boney prominences because they are unable to move themselves

37
Q

What is shear?

A

tissue damaging force that occurs when tissue layers move on each other, causing blood vessels in subcutaneous tissue to stretch and become damaged

38
Q

Why is poor nutrition a pressure ulcer a risk factor?

A

if someone doesn’t have the right about of nutrients in their diet they will not be able to heal correctly

39
Q

what is an infectious agent

A
bacteria
fungus
virus
parasites 
pyrons
40
Q

What is a source in regard to the chain of infection?

A

where we keep infectious agent

water, people, animals, inanimate objects

41
Q

what is fomite transmissible

A

can or cannot live on inanimate objects

42
Q

portal of exit

A

how it leaves the host

43
Q

What are examples of the portal of exit

A

sputum
emesis (vomit)
stool
blood

44
Q

mode of transmission

A

how you pick it up

ate it, table, vector (mosquito)

45
Q

what are negative pressure rooms used for? and how do you use them?

A

TB
anti-chambers, walk in door, close door, put on PPE, go in the room
air is not circulated outside of negative pressure rooms

46
Q

portal of entry is

A
mucus membranes
non-intact skin (dry hands that crack)
GI tract
GU tract
respiratory tract
47
Q

who are susceptible hosts

A
immunosuppressed 
elderly people 
chronically ill
trauma patients 
surgical patients
48
Q

why are trauma and surgical patients at risk for infection?

A

cut open

body is busy working on healing wound

49
Q

What is inflammation?

A

it is a good thing

the body’s response to infection or injury

50
Q

What triggers inflammation?

A

the entire immune system

51
Q

Why do we get inflammation?

A

the inflammatory response
your body sending T cells/W cells
why we get fevers, redness, edema