HESS 234 Lecture : First aid 5

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joeybigelow9999

4 Jan 2023

School

University of the Cumberlands

Department

Health Science

Course

HESS 234

Professor

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Document Summary

1. list four life-threatening conditions: unconsciousness, trouble breathing or breathing that is not normal, absence of breathing, severe bleeding. Use the following scenario to answer questions 2 and 3. Several people are clustered in the middle of a street. A car is stopped in the right lane. As you approach the group, you can see a mangled bicycle lying on the pavement. You see your neighbor sitting next to it. Answer: well let"s analyze, there is a stopped car in the road along with a mangled bicycle that could cause another accident. There are also dangers from being in the middle of the street. You can use bystanders to direct traffic: you determine that your neighbor has no life-threatening emergencies. Answer: if the person is conscious and has no life-threatening conditions, beginning to check for other conditions that may need care would be smart.

Related Questions

John, a healthy twenty-eight year old electrical engineer, was driving home from work one evening when he experienced sudden stabbing pain in his right pectoral and right lateral axillary regions. He began to feel out of breath and both his respiratory rate and heart rate increased dramatically. As luck would have it, John passed a hospital each day on his way home and was able to get himself to the hospital’s emergency room.

The emergency room physician listened to John's breathing with a stethoscope and requested blood gas analysis and a chest x-ray. John answered a few of the doctor's questions. The doctor noted that John had no history of respiratory problems but was a heavy smoker.

After viewing the chest radiograph, the doctor informed John that he had experienced a spontaneous pneumothorax, or what is commonly called a collapsed lung. The doctor explained that a hole had opened in John's right lung and that this hole had allowed air to leak into the cavity surrounding the lung.

Then, as a result of the lung's own elastic nature, the lung had collapsed. The doctor said he could not be certain of the cause of the pneumothorax, but smoking cigarettes had certainly increased the likelihood of it happening. He told John he was fortunate the pneumothorax was small, which meant that relatively little air had escaped from the lung into the surrounding cavity, and it should heal on its own.

He instructed John to quit smoking, avoid high altitudes, flying in non-pressurized aircraft, and scuba diving. He also had John make an appointment for a re-check and another chest x-ray.

Case Background

The pneumothorax decreases the efficiency of the respiratory system, which in turn results in decreased blood oxygen concentration, increased respiratory rate, and increased heart rate. If the pneumothorax is small, the air that escapes into the pleural cavity can be reabsorbed into the lung once the opening has sealed shut. If the pneumothorax is large, a needle or chest tube may have to be inserted into the pleural cavity to draw the air out and allow for the re-expansion of the lung.

Questions

1. Define the following terms and explain how they may have been affected by John’s spontaneous pneumothorax.

a. Visceral pleura

b. Parietal pleura

c. Pleural cavity

2. As a result of a pneumothorax, the lung tissues recoil, and the lung collapses. Explain how recoil and collapse are prevented in a healthy lung?

3. How does elastic recoil function in breathing?

4. Why was John instructed to avoid high altitudes and flying in non-pressurized aircraft?

sanggavi0907

Check answers Multiple Choice Question 12 (1 point) Saved

To prevent falls, keep the floors clean and...

Question 12 options:

shiny

◯ wet

◯ dry

◯ glossy

Question 13 (1 point) Saved

The acronym FAT TOM stands for...

Question 13 options:

◯ food, acidity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, thermometer, oxygen, moisture

◯ food, acidity, time, thermometer, oxygen, moisture

Question 14 (1 point) Saved

How do you stay safe in a food lab (at school or at home)?

Question 14 options:

◯ following the kitchen safety rules

◯ refrain from horseplay in the kitchen

◯ always wipe up spills immediately

◯ all of the above

◯ a and b only

Question 15 (1 point) Saved

Which temperature range represents the Danger Zone?

Question 15 options:

◯ 40oF - 140oF

◯ 4oC - 60oC

◯ both a and b

◯ none of these reflects the temperatures of the Danger Zone

Question 16 (1 point) Saved

Which of the following temperatures is the correct minimum temperature at which to reheat leftovers?

Question 16 options:

◯ 140oF

◯ 212oF

◯ 165oF

◯ 40oF

Question 17 (1 point) Saved

What should you NOT do in the event of a grease fire?

Question 17 options:

◯ pour water on the flame

◯ turn off the heat source

◯ pour baking soda on the flame

◯ cover the pan with a metal lid

Question 18 (1 point) Saved

To avoid an accident on the stove, pot handles should be turned towards the…

Question 18 options:

◯ sides of the stove

◯ back of the stove

◯ front of the stove

◯ centre of the stove

Question 19 (1 point) Saved

Which of the following statements about storing leftovers is false?

Question 19 options:

◯ they should be stored in airtight containers

◯ use deep storage containers

◯ cut up large pieces of meat first

◯ allow hot food to cool first

Question 20 (1 point) Saved

When using a fire extinguisher, we use an acronym called PASS to put out the fire. PASS stands for:

Question 20 options:

◯ pull, aim, squeeze, smother

◯ push, aim, squeeze, sweep

◯ pull, aim, squeeze, sweep

◯ push, aim, squeeze, smother

Question 21 (1 point) Saved

What is food safety?

Question 21 options:

◯ following food practices that help prevent foodborne illness and keep food safe to eat

◯ not letting microorganisms from one food get into another

◯ keeping counters and walkways clear and free of clutter

◯ all of the above

Question 22 (1 point) Saved

To prevent burns...

Question 22 options:

◯ always use oven mitts

◯ pull oven rack out with a towel

◯ open the pot lid towards you

◯ none of these can help to prevent burns

Question 23 (1 point) Saved

Which of the following is an unsafe practice and may cause electrical shock?

Question 23 options:

◯ pulling the plug out of the outlet by the cord

◯ drying your hands before using electrical equipment

◯ unplugging equipment before cleaning it

◯ not using equipment when electrical cords are frayed

Question 24 (1 point) Saved

When removing pans from the oven, you should...

Question 24 options:

◯ use a dishtowel

◯ use a potholder

◯ use two oven mitts

◯ use an apron

Question 25 (1 point) Saved

Which of the following is NOT a type of thermometer?

Question 25 options:

◯ dial oven-safe

◯ dial instant-red

◯ digital oven-safe

◯ thermometer fork combination

◯ these are all types of thermometers

Question 26 (1 point) Saved

In the temperature Danger Zone...

Question 26 options:

◯ bacteria are most likely to be killed

◯ conditions are least favourable for bacteria growth

◯ conditions are most favourable for bacterial growth

◯ acid and salt begin to attack bacteria

Question 27 (1 point) Saved

Pathogenic (bad) bacteria require time to multiply. Generally, they must be in the Temperature Danger Zone for more than _________ to multiply rapidly.

Question 27 options:

◯ 8 hours

◯ 2 hours

◯ 4 hours

◯ 1 hour

Question 28 (1 point) Saved

Julie always arrives home from work late and tired. She usually leaves the meat on the counter to thaw all day so it's ready to cook when she gets home. Why is this an unsafe practice?

Question 28 options:

◯ bacteria grow rapidly at room temperature

◯ a foodborne illness may occur

◯ all of the above

Question 29 (1 point) Saved

Who is at the greatest risk of getting a food borne illness?

Question 29 options:

◯ teenagers and young adults

◯ newlyweds

◯ chronically ill people

◯ food service workers

Question 30 (1 point) Saved

Which of the following foods are considered potentially hazardous?

Question 30 options:

◯ foods cooked to extremely high temperatures

◯ canned fruits and vegetables

◯ moist, high protein foods

◯ foods left in the Danger Zone less than one hour

Question 31 (1 point) Saved

Bacteria wouldn't multiply in a box of corn flakes because...

Question 31 options:

◯ cereal is low in moisture

◯ corn flakes are too acidic

◯ corn flakes are high in protein

◯ the box is too high in the cupboard

Question 32 (1 point) Saved

For general food safety...

Question 32 options:

◯ hands should be washed with cold, soapy water

◯ hands should be washed for 20-30 seconds

◯ never thaw food on the counter

◯ all of the above

◯ b and c only

Question 33 (1 point) Saved

Cross-contamination happens when...

Question 33 options:

◯ microorganisms from one food get onto another food

◯ you use the same cutting board for vegetables after using it for raw meat

◯ fruits and vegetables are not washed before using/eating them

◯ all of the above

◯ a and b only

Question 34 (1 point) Saved

Almost all pathogens (bad bacteria) are aerobic. This statement is referring to the ____________ of the FAT TOM acronym.

Question 34 options:

◯ moisture

◯ oxygen

◯ time

◯ temperature

◯ aerobic pathogens do not relate to any part of the FAT TOM acronym

Question 35 (1 point) Saved

Which of the following is an unsafe practice and may cause poisoning?

Question 35 options:

◯ washing your hands

◯ mixing chemical products

◯ storing foods properly

◯ reading chemical labels

Question 36 (1 point) Saved

Bacteria in the kitchen can be found...

Question 36 options:

◯ on counters

◯ in food

◯ in the fridge

◯ on our hands

◯ everywhere

Question 37 (1 point) Saved

The most dangerous knife in the kitchen is...

Question 37 options:

◯ all knives are equally dangerous

◯ a sharp knife

◯ a dull knife

◯ a serrated knife

Question 38 (1 point) Saved

To prevent falls...

Question 38 options:

◯ use a step stool

◯ remove slippery rugs

◯ clean up spills immediately

◯ all of the above

Question 39 (1 point) Saved

The four steps to reduce foodborne illness and to "Fight Bac" are...

Question 39 options:

◯ clean, separate, cook, chill

◯ clean, create, cook, chill

◯ clean, cross-contaminate, cook, chill

◯ clean, care, cook, chill

Question 40 (1 point) Saved

Foodborne illness....

Question 40 options:

◯ sometimes reflects flu-like symptoms

◯ symptoms may begin after several days or even weeks

◯ in the most extreme cases, may cause death

◯ all of the above reflect symptoms of foodborne illness

jame882

Prepare Notes

Outline your response to the prompt in the box below. Then, write a few questions to ask your peers to better understand their environmental outlooks.

I bring a variety of experiences, attitudes, and perspectives when considering environmental science issues. Firstly, my experiences living in both rural and urban environments have given me the opportunity to see firsthand the various environmental challenges faced by different communities. Additionally, I have been fortunate enough to have the opportunity to travel and see the impacts of environmental issues on a global scale. These experiences have fostered within me a deep appreciation and respect for the natural world and a desire to protect it.

In terms of attitudes, I am strongly motivated by a sense of social and environmental justice. I believe that it is our responsibility to be stewards of the planet and to ensure that future generations have the opportunity to enjoy a healthy and sustainable environment. I also believe that addressing environmental issues requires a holistic and intersectional approach, considering the impacts on both human and non-human communities.

As for perspectives, I approach environmental science issues with a scientific mindset, valuing evidence-based decision making and a willingness to consider multiple viewpoints. However, I also recognize the importance of incorporating indigenous knowledge and the perspectives of marginalized communities into the conversation.

Questions for Peers:

What experiences have you had that have shaped your environmental outlook?

What values do you prioritize when considering environmental science issues?

How do you approach environmental issues from a scientific perspective?

How do you incorporate the perspectives of marginalized communities into your understanding of environmental science issues?

Final Product: Socratic Seminar on Sustainability

Instructions: For this final product, you will engage in a college-style Socratic seminar on sustainability. You will submit your Preparation notes, and use those notes to support you as you actively listen and contribute to the discussion.

Preparation

Paste your final Preparation notes below.

Before the Discussion

As you get ready for the discussion, set at least two specific goals for your participation during the discussion. Use the Contributing to Evidence-based Discussions and Norms/Active Listening rubrics in the Platform to inform your goals.

Sample Goals:

I plan to share at least one piece of information from my Preparation notes during the discussion.

I plan to connect my ideas to something another person says during the discussion.

What is your first goal?:

What is your second goal?:

After the Discussion

To what extent did you accomplish your first goal?

To what extent did you accomplish your second goal?:

How did you do with CONTRIBUTING TO EVIDENCE-BASED DISCUSSIONS? Give yourself a score based on the Cognitive Skills Rubric and explain why you deserve this score:

How did you do with NORMS/ACTIVE LISTENING? Give yourself a score based on the Cognitive Skills Rubric and explain why you deserve this score:

What did you enjoy or find the most interesting in the discussion?:

Was there anything you wish the discussion talked about but didn’t?:

Any other notes or reflections on today’s discussion:

123

HESS 234 Lecture : First aid 5

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