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First Aid Quiz
Ch. 3 and 4
| Question | Answer |
|---|---|
| When entering a scene determine... | If it is safe to enter |
| When giving CPR first check | Airway, breathing, and circulation |
| When dealing with blood | control severe bleeding |
| If a poisoning has occured | try to determine the source of it |
| Do not move a victim unless his or her life | is in danger by leaving them where they are |
| When a student is hurt send a student to | get help or use your cell phone to call 911 |
| Do not attempt procedures you are not | qualified to do |
| When calling emergency medical services give the | location of emergency including the specific address |
| When calling emergency medical services give the exact | phone number being used to make the call |
| When calling emergency medical services give the name of the | individual initiating the call |
| When calling emergency medical services give the exact nature | of what happend |
| When calling emergency medical services give the number, age | and condition of each victim |
| When calling emergency medical services give what is currently | being done to aid each victim |
| After the priorities of attending to the emergency situation tell the child a reason for each thing you do | It is important to provide encouragement and reassurance |
| After the priorities of attending to the emergency situation move other students | away from the scene to protect from confusion and promote calm |
| After the priorities of attending to the emergency situation help the child maintain a normal | body temperature. Shade or cool towels for heat and blankets or coats for cold weather |
| Texas is one of the 40 states that has a | Good Samaritan Law |
| Nor person who administers first aid in good gaith is liable for civil damages unless such acts are willfully or deliberately negligent. if you are not a | trained medical person who receives pay for such services, you cannot be held responsible if complications arise. the worst thing you can do is nothing. |
| Damages outer layer of skin, little or no bleeding but may become infected | Scrape (abrasion) |
| Can damage nerces and large blood vessels and produce heavy bleeding | Cut (incision) |
| Made when a pointed object pierces the skin. Potential for internal bleeding and inflection. Do not remove a large object or if the object is deep | Puncture |
| A body part is severed from the body send the severed part to the hospital packed in ice | avulsion |
| 1st step in first aid for open wounds | Place a clean thick cloth over the wound |
| 2nd step in first aid for open wounds | Use the palm of your hand and press firmly. If blood soaks through, place additional layers of cloth over the first |
| 3rd step in first aid for open wounds | apply pressure until the bleeding stops |
| 4th step in first aid for open wounds | if the bleeding will not subside, use the pressure point technique |
| Use the heel of the hand to press the femoral artery in the abdomen against the hip bone or the crachial artery inside the upper arm against the arm bone | Pressure Point Technique |
| Occurs when there is an inadequate supply of blood to the vital organs. | Shock |
| confused behavior, very fast or slow pulse or beathing, trembling or weakness in arms and legs, pale or clammy skin or lips, bluish lips or fingernails, enlarged pupils | Signs of shock |
| When treating shock keep the victim | lying down |
| When treating shock help the victim | maintain a normal body temperature |
| When treating shock never give them | food or drink |
| When treating shock unless you suspect a head injury | with the victim on their back, elevate the feet 8-12 inches above their head |
| Keep all potential cleaners and | office supplies such as liquid paper locked up and out of reach of students |
| If poisoning is suspected | look for and save the poisonous container |
| Call 911 and the Poison Control Center in case you | can do something immediately |
| All poisons should not be | vomited up for fear of burning the esophagus |
| When treating bee stings use a piece of | cardboard or other flat sharp edged object and scrape against the stinger until you pull out the venom sac |
| When treating bee stings never use | tweezers, they may rupture the venom sac |
| When treating bee stings wash | the area thoroughly with soap and water |
| When treating bee stings if there is severe swelling | send for immediate help. ice will reduce swelling |
| For your own family keep liquid Benadryll because | it will reduce swelling but teachers cannot use it |
| Step one in treating nosebleeds | Apply direct pressure by pressing on the bleeding nostril using the thumb and forefinger |
| Step two in treating nosebleeds | Sit the victim down and lean the head forward to prevent blood from draining down the throat |
| Step three in treating nosebleeds | Apply a cold towel to the face and nose |
| Step Four in treating nosebleeds | if bleeding does not subside in 10 min, send for medical help |
| A stretching or tearing of ligament tissue around a joint | Sprain |
| A tearing of muscle tissue | Strain |
| Treatment for a strain or sprain | RICE |
| R in RICE stands for | Rest, stay off the affected area as much as possible |
| I in RICE stands for | Ice, apply ice for 20 min 4 times a day for 24 hrs |
| C in RICE stands for | Compression, wrap the injured area with an elastic bandage, don't cut off circulation |
| E in RICE stands for | Elevation, raise the injured area above the heart |
| A temporary loss of consciousness brought on by a reduced supply of blood to the brain | Fainting |
| Step 1 in treating fainting | Lay them on their back |
| Step 2 in treating fainting | Elevate the legs 8-12 inches |
| Step 3 in treating fainting | Loosen any tight clothing |
| Step 4 in treating fainting | Sponge the person's face with cool water |
| Superficial involves the top layer of skin | 1st degree of burn |
| characterized by blisters | 2nd degree of burn |
| destroys all layers of the skin, looks brown or black | 3rd degree of burn |
| treatment for 1st degree burn | use wet towels to cool the burn, apply aloe vera |
| treatment for 2nd degree burn | soak in cool water or use wet towels |
| treatment for 3rd degree burn | cover with dry sterile cloth to prevent infection |
| characterized by muscle, heavy sweating, headaches, and dizziness | heat cramps |
| when treating heat cramp move | the victim out of the heat |
| when treating heat cramps gently | massage and stretch the muscle to relieve the spasm |
| when treating heat cramps give sips | of commerical sports drink if available to replace sale and water |
| when treating heat cramps do not | give salt tablets |
| 3000 Americans | choke to death each year |
| The universal distress signal for choking is | clutching the neck |
| when preforming the heimlich manever | press bottom of diafram to force air up to relieve |
| Step one when handling dental emergencies, if a tooth is knocked out | Handle the tooth by the crown not the root |
| Step two when handling dental emergencies, if a tooth is knocked out | Place in a glass or ziplock bag filled with water or milk |
| Step three when handling dental emergencies, if a tooth is knocked out | Apply gauze to the wand and have the child bite down on it |
| Step four when handling dental emergencies, if a tooth is knocked out | A dentist must be seen immediately |
| When treating fractures always keep the injured part from | moving |
| When treating fractures never attempt to | reset a bone |
| When treating fractures send for | medical help immediately |
| When treating fractures keep the | victim comfortable |
| When treating fractures be prepared to | treat for shock |
| When treating fractures if a student must be moved | splint the injured area |
| When treating eye injuries wash the chemical with plenty of | water for 15 minutes |
| When treating eye injuries never remove | an imbedded object, cover with a pad |
| When treating eye injuries do not allow child to | rub their eye if a foreign object gets in the eye |
| When treating eye injuries a small foreign object on the eyelid or white part of the eye can | be removed with a wet sterile gauze |
| a nervous system condition in which a seizure occurs | epliepsy |
| may not even be notified by the teacher- lip smacking, fluttering of the eyelids, or glassy stare | Petit Mal |
| the individual most likely will fall-muscle will tighten and relaz in jerking motion | grand mal |
| may last from several seconds to 5 mins | timing of grand mal |
| when dealing with seizures move | hard or sharp objects away from the victim do not restrain or force anything between teeth |
| when dealing with seizures turn the victim on their | side and place something soft under their head |
| when dealing with seizures after a seizure the child may be | disoriented or fall asleep and loose bladder control |
| when dealing with seizures move other students | to a different location until you can get the child to the clinic |
| CPR steps | call, blow, and pump- check first for responsiveness |
| CPR method | 2 breaths then 30 compressions |
| CPR method for child | 2 mins of CPR before calling 911, lungs smaller, not as much oxygen |
| CPR method for child 1-8 | only use hand |
| CPR method for an infant | Cover both mouth and nose with your mouth, 30 compressions-only use 2 fingers, smaller breaths |
| When reporting abuse it must be reported | orally or in writing within 48 hours |
| When reporting abuse reports can be made | to child protective services, tx education agency, local or state law enforcement, texas dept. of protective and regulatory services |
| When reporting abuse school officials | are prohibited from requiring the presence of a parent or school administrator during the interview |
| When reporting abuse school officials are prohibited from denying an investigator's request to | interview a student at school |
| When reporting abuse school school officials may not be prosecuted | for referrals regardless of outcomes |
| In a school setting referrals are made to the | school nurse, counselor, and administrator |
| establishes that every school district have a school health advisory council | senate bill 19 |
| school health advisory council must be made up of | teachers, students, business leaders, senior citizens, non profit organizations, administrators, health care professionals, law enforcement, and clergy |
| school district health advisory councle will recommend the | number of hours for health education |
| school district health advisory council will design a health program | to prevent obesity, cardivascular disease, and diabetes type 2 |
| school district health advisory will recommend all | couse materials realated to human sexuality |
| FMNV | Food of minimal nutritional value |
| an elementary school campus may not serve or provide acces to | fmnv at any time on school premises durin gthe school day |
| such food or beverages may not be sold or give away | on school premises by any person |
| vending machines may be restocked with | water, juices, or sports drinks not prohibited by this policy |
| students may bring fmnv from home as long as | they do not sell or make these items available to other students |
| fmnv may not be made availble | during field trips |
| parental permission does not relieve | the school from compliance with fmnv |
| fruit needed by day | 2 cups every day |
| eat a variety of | foods |
| eat | vegetables, fruits, and grain products |
| choose a diet low in | fats, saturated fats, and cholesterol |
| choose a diet moderate in | sugar and salt |
| balance the foody you eat with | physical activity |
| if you drink alcoholic beverages | do so in moderation |
| provide energy, buiild and repair body tissue and regulate body processes | nutrients |
| body's preferred souce of energy | carbohydrates |
| the second source of energy for the body, made up of building blocks called amino acids | protein |
| your body can make 11 of the | amino acids, but 9 must come from your diet found in fish, meat, poultry, eggs, milk, cheese, and yogurt |
| neccessary to build strong teeth, bones, skin, blood and tissue | proteins |
| the last souce of energy the body will use is | fat |
| a source of stored energy when more calories are consumed than the body needs | body fat |
| fat carries vitamins | a, d, e, and k into your blood |
| to calculate the amount of fat you need in your diet | divide your ideal body weight in half |
| allow the body to absorb cholesterol which builds up the arteries | saturated fats |
| helps move waste through your digestive system | fiber |
| lack of fiber | develops a risk of colon cancer |
| sodium, chlorine, and potassium are minerals called | electrolytes |
| an in balance of electrolytes causes | confused behavior and muscle cramps |
| water is the body's must essential nutrient your body is about | 70 % water, most people need 10 cups or 5 glasses of water per day |
| vitamins are classified as | fat soluble or water soluable |
| fat soluable vitamins | A, D, E, and K |
| water solubable vitamins | B and C |
| there is no scientific evidence that natural vitamins | are more beneficial to the body than synthetic ones |
| Food labels include ingredients listing by | weight in descending order |
| Food additives are listed and are added to | lengthen storage life, give flavor or color, maintain texture, control acidity, help age goods such as cheese |
| Food labels ingredient listing | ingredients are listed by weight in descending order |
| food additivies are listed and are added to | lengthen storage life, give flavor or color, maintain texture, control acidity, help age foods such as cheese |
| food additives enriched | nutrients lost in processing are added back in |
| food additives fortified | adds nutrients not normally present in that food, vitamin d |
| to check to see if an additive is safe | check with the usda's list of gras |
| gras | generally recognized as safe |
| calories have been reduced by 1/3 and fat by 1/2 | light |
| product can contain no amount or only a negligible amount of fat, salt, sugars, or calories | free |
| raw, unprocessed and have never been frozen or heated | fresh |
| used only for meat and poultry, minimally processed with no artifical or synthetic ingredients | natural |
| must contain 3 grams of fat or less per serving | low fat |
| must contain no more than 120 calories | low calorie |
| Allows you to compare how much you pay per ounce or pound as compared to another brand | unit pricing |
| last date you should use a product | expiration date |
| last date a food is thought to be fresh | freshness date |
| last date that product should be sold although it can be stored past this date | sell date |
| stop smoking, control your weight, maintain a high fiber low fat diet, if you drink alcohol, do so moderately, use a sunscreen with an SPF rating of 15 or higher, avoid tanning beds | Ways to Prevent cancer |
| Is one half unlike the other | Asymmetry |
| Does it have an uneven, scallored edge rather than a clearly defined border | Border |
| is the color uniform or does it vary from one area to another from tan to brown to black | Color Variation |
| larger than 1/4 inch | Diameter |
| Texas Essential Knowledge and Skills | TEKS |
| Asymmetry, Border Irregularity, Color Variation, Diameter | ABCD of Skin Cancer |
Created by:
rahenson
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