Unit V Flashcards
1
Q
reception
A
- receptor (nerve cell) is stimulated
- nerve impulse travels from receptor to spinal cord or directly to brain
- sensory experience
2
Q
perception/awareness
A
receiving region of the cerebral cortex interprets the quality and nature of sensory stimuli
3
Q
level of consciousness (LOC)
A
influences how well stimuli is received and interpreted
4
Q
reaction to sensory stimuli
A
- action taken by the person after the meaning has been given (perceived)
- usually only react to stimuli that are most meaningful
- continual reception of the same stimulant causes cessation of the response: it goes unnoticed
5
Q
sensory deficit
A
- impairment of sight, hearing, taste, touch (including pain and pressure), smell or sense of position
- may be torn with or develop
- successful compensation is often possible
- sudden loss makes adjustment harder
6
Q
sensory deprivation
A
- inadequate quality of quantity of sensory stimulation
- may be physiologic
- may be due inadequate amount or variety of stimuli
ex. bed rest - may be experience CNS changes such as impaired judgement, confusion, hallucinations
7
Q
sensory overload
A
- when stimuli in the environment are excessive or beyond the person’s ability to absorb or comprehend
- stressful
- high anxiety
- sleeping pattern
- confusion
- aggression
- sights, smells, sounds
- can lead to sensory perceptual alterations
8
Q
physiologic
A
- tumors
- vascular
- stroke
- rupture
- trauma to head
- metabolic
- DM
- vitamins deficiency
- degenerative diorders
- Alzheimer’s
- medication side effects
- chemotherapy/radiation
9
Q
vision
A
- visual acuity using Snellen chart
- distance at which patient holds materials to read
- burred vision, blind spots, double vision, halos around lights, floaters
10
Q
hearing
A
- acuity in normal conversation, whispering, watch, tuning fork
- speech and language development in kids
- presence of tinnitus
- ask significant other if patient is responding appropriately
11
Q
taste
A
- ability to taste
- decrease in appetite
- increased use of seasonings to make food taste good
- difficulty swallowing
12
Q
smell
A
- ability to distinguish odors
- ask about ability to smell food
13
Q
touch
A
- ability to distinguish between sharp and dull
- ability to feel light touch
- ability to differentiate between hot and cold
- ask about numbness, tingling or prickling sensations
14
Q
position (proprioception)
A
- assess ability to walk in a straight line
- assess ability to stand still with feet together
- ask about dizziness, motion sickness, nausea, change in steadiness and/or gait
15
Q
level of consciousness (LOC)
A
- time
- place
- person
- president
- year
16
Q
environment
A
- hazards at home
- hazards in hospital
17
Q
hazards at home
A
- stairs
- clutter
- furniture
- stimuli