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DCF CERTIFICATION TEST - HEALTH, SAFETY & NUTRITION, Exams of Nursing

DCF CERTIFICATION TEST - HEALTH, SAFETY & NUTRITION The three A's of a healthy child are: - Appetite (eat a substantial amount of food, consume a variety of food, interested in eating, appears content after eating) & Appearance (clear bright eyes, clear skin, well-developed muscles, gains steadily in height and body weight) & Activity (has plenty of energy, is alert, sleeps soundly, few aches and pains) Good way of preventing, identifying, and controlling illness in a child care environment. - Daily Health Checks (includes behavior, face and body, other signs) _____ may be a warning sign that the body has an infection and needs treatment before the infection can become harmful. - Fever The best way to take a temperature is to use a _______ ___________ with a __________ _____. - The best way to take a temperature is to use a DIGITAL

Typology: Exams

2024/2025

Available from 07/14/2025

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DCF CERTIFICATION TEST -
HEALTH, SAFETY & NUTRITION
The three A's of a healthy child are: - Appetite (eat a substantial amount of food, consume a
variety of food, interested in eating, appears content after eating)
& Appearance (clear bright eyes, clear skin, well-developed muscles, gains steadily in height
and body weight)
& Activity (has plenty of energy, is alert, sleeps soundly, few aches and pains)
Good way of preventing, identifying, and controlling illness in a child care environment. -
Daily Health Checks (includes behavior, face and body, other signs)
_____ may be a warning sign that the body has an infection and needs treatment before the
infection can become harmful. - Fever
The best way to take a temperature is to use a _______ ___________ with a __________
_____. - The best way to take a temperature is to use a DIGITAL THERMOMETER with a
DISPOSABLE SHEATH.
Orally, ___ degrees or more is a fever. Under arm, ___ degrees or more is a fever. - Orally,
101 degrees or more is a fever. Under arm, 100 degrees or more is a fever.
If dehydration is sever, the following will occur: - - eyes are sunken
- hands and feet are cool and blotchy
- pulse may seem weak and fast
- child will not urinate for hours
For mild diarrhea, do not give ____ - milk. It has a high concentration of minerals and salt
which could be dangerous to a child with diarrhea.
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DCF CERTIFICATION TEST -

HEALTH, SAFETY & NUTRITION

The three A's of a healthy child are: - Appetite (eat a substantial amount of food, consume a variety of food, interested in eating, appears content after eating) & Appearance (clear bright eyes, clear skin, well-developed muscles, gains steadily in height and body weight) & Activity (has plenty of energy, is alert, sleeps soundly, few aches and pains) Good way of preventing, identifying, and controlling illness in a child care environment. - Daily Health Checks (includes behavior, face and body, other signs) _____ may be a warning sign that the body has an infection and needs treatment before the infection can become harmful. - Fever The best way to take a temperature is to use a _______ ___________ with a __________ _____. - The best way to take a temperature is to use a DIGITAL THERMOMETER with a DISPOSABLE SHEATH. Orally, ___ degrees or more is a fever. Under arm, ___ degrees or more is a fever. - Orally, 101 degrees or more is a fever. Under arm, 100 degrees or more is a fever. If dehydration is sever, the following will occur: - - eyes are sunken

  • hands and feet are cool and blotchy
  • pulse may seem weak and fast
  • child will not urinate for hours For mild diarrhea, do not give ____ - milk. It has a high concentration of minerals and salt which could be dangerous to a child with diarrhea.

Occurs when someone who is not used to very hot weather does not get enough liquid and salt. This condition is caused by excessive sweating. The person's skin becomes pale and clammy, and the person feels sick, dizzy, and/or faint. Pulse rate and breathing become rapid, and a headache or muscle cramps may develop. 1) Lay the person down in a cool, quiet place, with feet raised a little. 2) Loosen any tight clothing and supply water to drink. 3) Add 1 teaspoon of salt to each quart of water. - Heat Exhaustion Caused by prolonged exposure to very hot conditions, not enough fluids and/or salt, body stops regulating temperature. The person's skin becomes flushed, hot and dry, elevated temperature (104F skin hot to the touch), strong and rapid pulse, confusion or loss of consciousness. Immediate medical attention required- call 911. - Heat Stroke Four types of germs: - - Bacteria (seen with ordinary microscope; causes strep throat, impetigo, pinkeye, and some pneumonia; antibiotics help stop growth)

  • Virus (smaller than bacteria; causes colds, chicken pox, measles; antibiotics have no effect; vaccines available)
  • Fungi (cause athlete's foot and ringworm effective medication is available)
  • Parasites (organisms that live on or in animals and people, lice, effective medication available for most) Serious Communicable Diseases (3) - - Haemophilus Influenzae B (Hib) (infection that can lead to meningitis, pneumonia; caused by a germ that spreads through coughing and sneezing)
  • Hepatitis B/C (B- Infection to the liver, vaccine avail, most commonly spread from mother to infant at birth; C-Disease of the liverr, no vaccine)
  • Human Immunodeficiency Virus (HIV) (virus that causes an increasing loss of immune function that results in the body becoming unable to fight off infections; less commonly spread by infected mothers who breastfeed their infants; and exposure of open wounds or mucus membranes to contaminated blood.)
  • Parasite found in the stools.
  • Diarrhea, bloating, abdominal cramps
  • Weight loss and weakness - Giardiasis

What should caregivers pay attention to while administering medication? - - Name of recipient

  • dose
  • route
  • time and date of last dose according to the child's medication log, whether or not the medicine is in its original package, permission slip from parent with signature, and what person(s) in the program are authorized to administer medication. Crib safety - Has wheels. Rails do not go up and down. Plexiglass: no bars. Always keep side rails in the "up" position. Secure safety belts. SIDS - Sudden Infant Death Syndrome. Classification for a manner of death. Back to sleep. Safe Talk - Positive talk. Use the word "safe" more. 4 Key Points to remember when installing a child restraint seat - Location: Where in the vehicle it is placed. Direction: The way the car seat is facing. Seat Belt Path: Whether or not the belts are correctly threaded through the seat slots. Tightness: How firmly the seat is held in place. (Stop To Look and Drive) Children aged - must ride in a properly installed federally approved child restraint seat. Child _ and _ years of age must use a properly installed, federally approved child restraint seat or seat belt. - Children aged 0-3 must ride in a properly installed federally approved child restraint seat. Child 4 and 5 years of age must use a properly installed, federally approved child restraint seat or seat belt.

The American Academy of Pediatrics recommends that mothers breastfeed their babies for at least - one year. The optimal food for any infant is its own mother's milk; in fact, it is the only food an infant need in the first _ to _ ______ of life. - in the first 4 to 6 months Milk should be slightly - bluish in color. Infant should be fed every - 1 and a half to 3 hours __________ containers of breast milk. - Refrigerate Mature milk can be kept up to _ ____ in the refrigerator and up to _ _____ in the freezer. - Mature milk can be kept up to 8 DAYS in the refrigerator and up to 2 WEEKS in the freezer. (first in, first out method) To begin feeding, hold the container of milk - under warm running water for a few minutes until it is warm to the touch. _____ heat breast milk on the stove or in the microwave; - NEVER eat breast milk on the stove or in the microwave; this destroys the nutrients. NEVER ____ a bottle - Never PROP a bottle. Rooting reflex - When you touch an infant's mouth and they open it Food guidelines established by the USDA - myplate.gov THE 5 FOOD GROUPS - Fruits