Vital Signs

Front 1

The most frequent measurements obtained by health care providers?

Back 1

Temperature, pulse, BP, respiratory rate and oxygen saturation.

Front 2

What techniques do you use to obtain vital signs?

Back 2

Inspection, palpation and auscultation.,

Front 3

Important guidelines for vital signs.

Back 3

1. The nurse caring for the client is responsible for vital sign measurement.
2. Know the client's usual range of vital signs.
3. Control or minimize environmental factors that affect vital signs.
4. Learn the client's medical history, therapies and prescribed medications.
5. Inform the healt care provider or nurse in charge of abnormal vital signs.

Front 4

When to measure vital signs.

Back 4

1. On admission.
2. Before and after a surgical procedure or invasive diagnostic procedure.
3. Before, during and after a transfusion of blood products.
4. Before, during adn aftr the administration of medication or therapies that affect cardiovascular, respiratory or temperature-control functions.
5. When the client's general physical condition changes.

Front 5

Prexia

Back 5

Fever. Occures because heat-loss mechanisms are unable to keep pace with excess heat production. Not harmful if stays below 39C (102.2F)

Front 6

Heatstroke

Back 6

Prolonged exposure to the sun or high envoronmental temperatures overwhelm the body's heat-loss mechanism. At risk are very young and old and those with cardiovascular disease, hypothyroidism, diabetes or alcoholism and those taking medications that decrease the body's ability to lose heat - anticholimergics, diuretics, amphetamines, and beta-adrenergic receptor antagonist.
Signs and symptoms - confusion, delirium, excess thirst, nausea, muscle cramps, visual disturbances and incontinence.
Vital signs - temp as high as 45C (113F), increased heart rate, lower BP.
Victims DO NOT sweat.

Front 7

Frostbite

Back 7

Occurs when the body is exposed to subnormal temperatures. Ice crystals form inside the cell, and permanent circulatory and tissue damage occurs.

Front 8

Taking oral temperature

Back 8

Wait 20 to 30 minutes before measuring if client has smoked or ingested hot ot cold liquids or foods.