CMA CH 20/21

Infection

Invasion of the body by pathogenic microorganisms

Droplet infection

Frequent mode of transmission of contagious disease in which pathogens are indirectly transmitted by tiny contaminated droplets of moisture expelled from the upper respiratory tract of an infected individual

Prodromal period

A short period in which the first symptoms that indicate an approaching disease occur

Diplococci

Round bacteria that grow in pairs

Swab

A small piece of sterile cotton wrapped around the end of a slender wooden or plastic stick used to obtain a specimen

Swab collection for MA

Collecting specimens from certain areas of the body, such as throat, nose, and wounds

Swab collection for provider

Collection of specimens from other areas, such as the cervix, vagina, urethra, and rectum

Strep throat (streptococcal pharyngitis)

Most common streptococcal condition, bacterial infection of the back of throat & tonsils

Influenza Type A

Most prevalent and responsible for most annual influenza outbreaks

How long before antibodies develop?

In about 2 weeks post vaccination, they provide protection against the virus strains included in vaccine

What is #1 thing flu determined by?

By symptoms

Sensitivity testing

Determines susceptibility of pathogenic bacteria to antibiotics

Allows physician to determine best antibiotic to use to treat patient's condition

Nutrition

The study of nutrients in food including how the body uses them and their relationship to health

Nutrient

A chemical substance found in food that is needed by the body for survival and well-being

Medical assistant role in nutrition

Must have knowledge of basic nutrition principles and recommended nutrition therapy for common conditions and diseases

Enables better appointment scheduling, appointment preparation, and basic patient education

Not qualified to conduct nutritional assessments or recommend nutrition therapy

Macronutrients

carbohydrates, fat, protein

Needed in relatively large amounts

Provide kilocalories to the body to yield energy

Perform other body functions

Kilocalorie (kcal)

Measurement unit of energy

Amount of heat needed to raise the temperature of 1 kilogram of water 1°Celsius

Carbohydrate energy value

➢4 kcal/gram

•Used as short-term energy

Carbohydrates

Converted to glucose by the body

Chief source of energy

Insulin enables glucose to enter body cells and be converted to energy

Excess glucose stored as glycogen

Soluble fiber

•Dissolves in water after consumption, forming a gel-like substance that slows digestion (Oatmeal, oat bean, barley, some fruits, broccoli, legumes)

Micronutrients

Needed in very small amounts

Include vitamins and minerals

Used in the form in which they are absorbed

Do not provide kilocalories

Fats

Do not dissolve in water

Used for long-term energy

Other functions

Transport fat-soluble vitamins

Provide essential fatty acids

Assist in transmission of nerve impulses

Insulate and cushion the body

9 kcal/g

20% to 35% of daily caloric intake

Triglycerides

The chemical form in which most fat exists in food and in the body

Proteins

Organic compounds containing nitrogen in addition to carbon, hydrogen, and oxygen

Nitrogen enables protein to build, maintain, and repair body tissue

Lactose intolerance symptoms

Abdominal bloating and cramping

Flatulence

Diarrhea

Borborygmi (gurgling or rumbling sounds in the abdomen

Nausea

Celiac disease

Autoimmune disorder of the digestive tract

Ingestion of gluten irritates the small intestine, which causes damage to the villi

Food allergy symptoms

skin, respiratory, and GI systems are often affected:

Skin rash, hives, and swelling.

Itching of face, tongue, ears, eyelids, & lips.

Wheezing, shortness of breath, or difficulty breathing

Abdominal cramping and pain, nausea, vomiting, or diarrhea.