NURSING Lecture Notes - Lecture 3: Central Nervous System, Autonomic Nervous System, Spinal Nerve

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OC4412951

3 Aug 2022

School

University of Negros Occidental - Recoletos

Department

Nursing

Course

NURSING

Professor

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Document Summary

Nervous system- consists of the brain, spinal cord, and nerves. Functions: to defect changes and feel sensations, to initiate appropriate responses to changes, to organize information for immediate use and store it for future use. Nerve tissue-consists of nerve cells/nerve fibers called neurons. Parts of nerve tissue: neuron (nerve cell, cell body b. axon c. dendrites, synapse, neuroglia, schwann cells, neurotransmitters. Types of neurons: sensory/afferent neurons, motor/efferent neurons, interneurons. Sensory/afferent neurons-carry from receptors to cns>> interprets these impulses as sensation impulses. Receptors-detect external and internal changes: somatic-from receptors in skin, skeletal muscles and joints, visceral-from receptors in internal organs. Motor/efferent neurons -carry impulses from cns to effectors: Muscle- contract in response to impulses linked to smooth muscle: somatic-receptors linked to skeletal muscles, visceral-receptors cardiac muscle, and glands. Concerned with thinking, learning and memory: sensory and motor neurons make up the pns, visceral motor neurons form the autonomic nervous system (a specialized sub-division of pns) taste, smell,

Related Questions

1. The nurse working in a long-term care facility incorporates a focused assessment of
the immune system for all newly admitted patients over the age of 65. Older adults

are more likely to develop problems related to immune function than are middle-
aged people. The focused immune assessment includes a systemic approach based

on age-related changes in immunologic function. (Learning Objective 4)
a. What changes in the immune system in the older adult increase the incidence of
infection and cancer in this population?
b. Explain why older adults may have decreased inflammatory responses.
c. Why are older adults at increased risk of gastroenteritis and diarrhea secondary
to proliferation of intestinal organisms?

2. The nurse educator for an oncology unit is preparing an in-service presentation for
new nurses about the care of patients with immunodeficiencies. Patients with cancer
who are receiving chemotherapy, as well as those with bone marrow transplants, are
immunocompromised and require special attention to assess for signs of infection.
The nurse educator focuses on special care needs of this patient population.
a. What is the rationale for assessing the pulse and respiratory rates for 1 full
minute in a patient with immunodeficiency?
b. What special precautions about dietary restrictions and food preparation should
be included in the teaching for a patient with immunodeficiency?
c. What nursing actions should be implemented to decrease the risk of infection in
the patient with immunodeficiency?
3. Molly Baker, a 22-year-old patient, presents to the clinic with the diagnosis of
allergic rhinitis. She states that she develops paroxysmal sneezing, clear nasal
drainage and congestion, watery, red eyes, and nasal itching from the late spring
until the first frost in the fall. She states that she has a dry cough and voice
hoarseness. She complains of feeling extremely tired, unable to sleep at night, and
having difficulty concentrating on her collegiate course work.
a. What further assessment should the nurse provide?

Ellie Long, a 55-year-old patient, presents to the pain clinic with the diagnosis of
fibromyalgia syndrome. The nurse at the clinic obtains a history and physical
assessment of the patient. (Learning Objective 2)
a. On what areas should the nurse concentrate when interviewing the patient
during the history process?
b. On what areas should the nurse concentrate when assessing the patient?
c. What diagnostic tests are used with fibromyalgia syndrome?

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Mrs. Tom, a 79 year old female presents to the ER with complaints of a persistent productive cough, fatigue, fever and shortness of breath. Mrs. Tom reports that she has had a persistent cough and shortness of breath with activity for several months. She was given a prescription for antibiotics for a presumed infection 4 weeks ago, with only slight improvement in symptoms. Her past medical history includes stroke 6 months ago. She also smokes 20 cigarettes per day. On exam, she has a fever with decreased lung sounds bilaterally to auscultation with the right side slightly more obvious than the left. She is obviously short of breath and presents with 4-word dyspnea. Her vital signs are BP 110/70, HR 99, SP02 94% on 4 L of oxygen via nasal prongs, Temp 38.9.

Identify the infection of inflammatory response that Mrs. Tom is experiencing? (2)

Explain the pathology of how smoking affects the innate defense system of the lungs? (5)

What diagnostic tools could you expect to be used in this case? (xray,CT,laboratory data etc). (2)

Identify risk factors that Mrs. Tom has that are associated with the diagnosis? (3)

Internal medicine assesses Mrs. Tom and orders a STAT lactate and arterial blood gasses. Based on the patient’s vital signs above, what would you expect to see in the results of these tests? (5)

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How many calories in that fast-food meal? Ontario menu labelling legislation takes effect
Jan. 1
CBC News · Posted: Dec 29, 2016
Restaurant-goers in Ontario are going to notice a little extra something on some menus as of Jan.
1: calorie counts.
Legislation that comes into effect Sunday under the Healthy Menu Choices Act, 2015 requires
that all restaurants with 20 or more locations must clearly display the caloric information for any
food and drink items.
Not only will the information have to be on menus, but it will also need to be clearly displayed
on menu boards and even on restaurant apps. Hospitals, schools, daycares and correctional
institutions are exempt.
The Heart and Stroke Foundation supports the initiative, believing that providing people with
more information helps them make better choices.
"Menu labelling is one small thing that empowers parents and empowers Ontarians to take
control of the choices that they make when they're having lunch or dinner at a restaurant," said
Joe Belfontaine, executive director of the Ontario branch of the Heart and Stroke Foundation.
"Certainly it's not the end-all or be-all, but it's an important tool in the toolbox."
Although Ontario is the first province in the country to require nutritional labelling at restaurants,
Belfontaine said that he hopes other provinces will follow suit.
Will it make a difference?
Whether including caloric counts will have any lasting health benefits, however, is questionable.
New York City has had food labelling requirements at restaurants since 2008. Since then,
researchers have attempted to ascertain whether it's made a difference to the city's population.
Calories of each food item appear on a McDonald's drive-thru menu in New York City. The city
made it mandatory for restaurants to display nutritional information since 2008. (Associated
Press)
A 2012 study in the American Journal of Public Health concluded posting calories on foods had
no direct impact on what foods people chose to buy. Over time, it appeared that people simply
ignored the labelling altogether.
A more recent study from Tulane University suggested that the New York City mandate
"plausibly reduced the obesity rate by 2.5 percentage points."
Dr. Sean Wharton, an internal medicine specialist who also runs a weight management and
diabetes clinic in Toronto, believes that the move is a positive one by the government,
particularly for those who are paying close attention to their nutrition. However, it's likely a
different story for the general population.
"From an overall population level, I'm not so sure it'll have the big impact that we're actually
looking for," Wharton said.
"I don't think it's going to decrease weight from a population basis, but I think an informed
consumer is better at making choices and making judgements."
Wharton also noted that data supporting the idea of health benefits from such labelling is weak.
As well, he said, no studies have found that nutrition intake is any better in a general population
when such measures are undertaken.
While the evidence may be slim for a smaller waistline associated with menu labelling, experts
believe that it's important that people make informed decisions.
"I think it's important for consumers to have choice," Belfontaine said. "I think it's important for
consumers to have the right information."

Requiring restaurants to put calorie counts on menus is an example of which mechanism of policy

A. Exhortation
B. Expenditure
C. Taxation
D. Regulation
E. Public Ownership

Dr Wharton suggests that “an informed consumer is better at making choices and making judgements.” What ethical principle does this represent?

A. Autonomy
B. Non-maleficence
C. Beneficence
D. Justice

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NURSING Lecture Notes - Lecture 3: Central Nervous System, Autonomic Nervous System, Spinal Nerve

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