AY Honors/First Aid, Basic/Answer Key

Template:Honor header If residing in the United States or another country where Red Cross instruction is given, satisfactorily pass the Red Cross Examination in Basic First Aid and receive your certificate. In British countries pass the examination in St. John Ambulance and receive certificate for the same. Or complete the following requirements:

7. Demonstrate the proper procedure in splinting various broken bones in the body.

Splints Template:First aid splints

Forearm

Upper Arm

Kneecap

Ankle

14. Know how to prevent infection.

Although infection may occur in any wound, it is a particular danger in wounds that do not bleed freely; in wounds in which torn tissue or skin falls back into place and prevents the entrance of air; and in wounds that involve the crushing of tissues. Incisions, in which there is a free flow of blood and relatively little crushing of tissues, are the least likely to become infected.

There are two types of bacteria commonly causing infection in wounds—aerobic and anaerobic. The former bacterial live and multiply in the presence of air or free oxygen, while the latter are bacterial that live and multiply only in the absence of air.

The principal aerobic bacteria that cause infection, inflammation, and blood poisoning are streptococci and staphylococci, some varieties of which destroy red blood cells. The staphylococci and streptococci may be introduced at the time of infliction, or they may be introduced to the wound later, at the time of first aid treatment or in the hospital if nonsterile instruments or dressings are employed.

Wash minor wounds immediately with soap and clean water; then dry and paint them with a mild, nonirritating antiseptic. Apply a dressing if necessary. In the first aid environment, do not attempt to wash or clean a large wound, and do not apply an antiseptic to it since it must be cleaned thoroughly at a medical treatment facility. Simply protect it with a large compress or dressing and transport the victim to a medical treatment facility. After an initial soap and water cleanup, puncture wounds must also be directed to a medical treatment facility for evaluation.

17. What is the proper treatment for insect and spider bites?

Insect Bites

Spider Bites

18. What is the difference between heat exhaustion and heat stroke, and what is the treatment for each?

Heat stroke

Heat stroke is a less common but far more serious condition than heat exhaustion, since it carries a 20 percent fatality rate. The main feature of heatstroke is the extremely high body temperature, 105º F (41º C) or higher, that accompanies it. In heatstroke, the victim has a breakdown of the sweating mechanism and is unable to eliminate excessive body heat built up while exercising. If the body temperature rises too high, the brain, kidneys, and liver may be permanently damaged.

Sometimes the victim may have preliminary symptoms, such as headache, nausea, dizziness, or weakness. Breathing will be deep and rapid at first, later shallow and almost absent. Usually the victim will be flushed, very dry, and very hot. The pupils will be constricted (pinpoint) and the pulse fast and strong.

When you provide first aid for heatstroke, remember that this is a true life-and-death emergency. The longer the victim remains overheated, the higher the chances of irreversible body damage or even death occurring. First aid treatment for heatstroke is designed to reduce body heat. Reduce body heat immediately by dousing the body with cold water, or applying wet, cold towels to the whole body. Move the victim to the coolest possible place and remove as much clothing as possible. Maintain an open airway. Place the victim on his/her back, with the head and shoulders slightly raised. If cold packs are available, place them under the arms, around the neck, at the ankles, and in the groin. Expose the victim to a fan or air-conditioner since drafts will promote cooling. Immersing the victim in a cold water bath is also effective. Give the victim (if conscious) cool water to drink. Do not give any hot drinks or stimulants. Get the victim to a medical facility as soon as possible. Cooling measures must be continued while the victim is being transported.

Heat Exhaustion

Heat exhaustion is the most common condition caused by working or exercising in hot spaces. Heat exhaustion produces a serious disruption of blood flow to the brain, heart, and lungs. This causes the victim to experience weakness, dizziness, headache, loss of appetite, and nausea.

Signs and symptoms of heat exhaustion are similar to those of shock: the victim will appear ashen gray; the skin will be cold, moist, and clammy; and the pupils of the eyes may be dilated (enlarged). The vital (blood pressure, temperature, pulse, and respiration) signs usually are normal; however, the victim may have a weak pulse together with rapid and shallow breathing.

Body temperature may be below normal. You should treat heat exhaustion victims as if they were in shock. Loosen the clothing, apply cool wet cloths, move the victim to either a cool or an air-conditioned area, and fan the victim. Do not allow the person to become chilled. If the victim is conscious, administer a solution of 1 teaspoon of salt dissolved in a quart of cool water. If the victim vomits, do not give any more fluids. Transport the victim to a medical facility as soon as possible.

20. What are the basic fire prevention principles for the home?

• If your home lacks smoke detectors, install them (it's not that hard).
• Replace the batteries and test your smoke detectors on a regular basis (when adjusting your clocks for daylight savings time, for example).
• Do not smoke or allow anyone else to smoke in your home.
• Never overload circuits or extension cords. Do not place cords and wires under rugs, over nails or in high traffic areas. Immediately shut off and unplug appliances that sputter, spark or emit an unusual smell. Have them professionally repaired or replaced.
• When using appliances follow the manufacturer's safety precautions. Overheating, unusual smells, shorts and sparks are all warning signs that appliances need to be shut off, then replaced or repaired. Unplug appliances when not in use. Use safety caps to cover all unused outlets, especially if there are small children in the home.
• Portable heaters need their space. Keep anything combustible at least three feet away.
• Keep fire in the fireplace. Use fire screens and have your chimney cleaned annually. The creosote buildup can ignite a chimney fire that could easily spread.
• Kerosene heaters should be used only where approved by authorities. Never use gasoline or camp-stove fuel. Refuel outside and only after the heater has cooled.
• Practice an escape plan from every room in the house. Caution everyone to stay low to the floor when escaping from fire and never to open doors that are hot. Select a location where everyone can meet after escaping the house. Get out then call for help.
• Keep your home clean and neat.

23. What are the basic electrical safety principles?

• Do not overload circuits or extension cords.
• Only use an extension cord that is rated to handle the current an appliance will use. An appliance's amperage is listed on the outside of the appliance.
• Shut off the power before working on a circuit.
• Unplug an appliance before servicing it.
• Water and electricity do not mix. Do not use an electric appliance when standing in a puddle of water or while in a bathtub or shower.
• Do not use a land-line telephone or touch any "wired" appliance during an electrical storm.
• Do not insert anything into an electrical socket other than an electrical plug which is in good condition.
• Replace broken or frayed electrical cords.

24. How can you prevent food poisoning?

Food poisoning is causes by eating food which is contaminated with any infectious or toxic agent such as bacteria or parasites. The two main ways food becomes contaminated is by improper storage, or by coming into contact with contaminated food (cross-contamination).

Food Storage

The basic rule for storing food is to pay attention to the temperature. Keep hot foods hot, and keep cold foods cold. Most bacteria will not grow in food that is hotter than 140°F (60°C), and bacterial growth is greatly slowed at temperatures below 40°F (4°C). It is unsafe to store foods susceptible to bacteria growth between these temperatures.

Food poisoning is often caused by eating left-overs that were not promptly refrigerated. As soon as the food temperature falls below 140°F (60°C), it should be refrigerated. The longer food is left in the "danger zone", the more bacteria will multiply in it. If it contains enough bacteria, it will overwhelm the body's immune system and sickness will result.

Be careful about refrigerating large quantities of hot food. For instance, the potato salad in the center of a two-gallon container can remain warm for hours after refrigeration - providing ample time for bacteria to multiply. Divide large quantities of food into smaller containers prior to refrigeration so that the food can cool throughout.

Cross Contamination

Cross contamination usually happens during food preparation. Raw meat and raw eggs should always be treated as if they were contaminated. Cooking them kills the bacteria and makes them safe to eat. Do not allow other food to come into contact with raw meat or eggs, or that food will become contaminated. Do not use the same utensils to handle raw meat and food that is ready to eat.

Wash your hands before you eat or cook, and always wash your hands after handling raw meat or eggs - before handling any other food.

Do not allow pets to walk on food preparation surfaces (i.e., don't let the cat walk on the counter top or dining table). Animals pick up many types of bacteria on their feet, and this is easily transfered to food. If you do catch your pet walking on the countertop, be sure to disinfect it before using it as a food perparation surface.

References

Wikipedia references:

• Abdominal Thrusts

Some material for this chapter was copied directly from the following public domain resources:

• U.S. Navy Training Manual, HOSPITAL CORPSMAN 3 & 2
• U.S. Navy Training Manual, Hospital Corpsman Revised Edition
• Department of Homeland Security, Fire Safety Tips

Other references:

• Basic First Aid (Linked by Jeruel B. Ibañez)