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Gala2k [10]
3 years ago
13

For a conscious showing symptoms of shock, which of these steps should you perform to provide fist aid? A.call 911 B.begin CPR C

.keep person walking around
D.put ice on the person neck
Health
1 answer:
lisov135 [29]3 years ago
3 0

The right answer is A. call 911.

Shock is a clinical syndrome that reflects acute circulatory failure. It is therefore an emergency that evolves towards death in the absence of treatment. The treatment is designed in a specialized environment and is based on the case of tonicardiaques, thrombolytics, surgical embolectomy and so on.

The patient is prostrate, pale, very anxious, has a pallor of the skin and mucous membranes, a cooling of the extremities with cyanosis (bluish coloration of the integuments), cold sweats, polypnea (superficial breathing) superficial, tachycardia (acceleration of the rhythm heart rate), lowered or even impregnable blood pressure (cardiovascular collapse).


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Fat-soluble vitamins

Nutrient

Function

Sources

Vitamin A (and its precursor*, beta-carotene)

*A precursor is converted by the body to the vitamin.

Needed for vision, healthy skin and mucous membranes, bone and tooth growth, immune system health

Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs, liver

Beta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)

Vitamin D

Needed for proper absorption of calcium; stored in bones

Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.

Vitamin E

Antioxidant; protects cell walls

Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seeds

Vitamin K

Needed for proper blood clotting

Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, Brussels sprouts, and asparagus; also produced in intestinal tract by bacteria

Explanation:Nutrient

Function

Sources

Thiamine (vitamin B1)

Part of an enzyme needed for energy metabolism; important to nerve function

Found in all nutritious foods in moderate amounts: pork, whole-grain or enriched breads and cereals, legumes, nuts and seeds

Riboflavin (vitamin B2)

Part of an enzyme needed for energy metabolism; important for normal vision and skin health

Milk and milk products; leafy green vegetables; whole-grain, enriched breads and cereals

Niacin (vitamin B3)

Part of an enzyme needed for energy metabolism; important for nervous system, digestive system, and skin health

Meat, poultry, fish, whole-grain or enriched breads and cereals, vegetables (especially mushrooms, asparagus, and leafy green vegetables), peanut butter

Pantothenic acid

Part of an enzyme needed for energy metabolism

Widespread in foods

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Part of an enzyme needed for energy metabolism

Widespread in foods; also produced in intestinal tract by bacteria

Pyridoxine (vitamin B6)

Part of an enzyme needed for protein metabolism; helps make red blood cells

Meat, fish, poultry, vegetables, fruits

Folic acid

Part of an enzyme needed for making DNA and new cells, especially red blood cells

Leafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined grains

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Part of an enzyme needed for making new cells; important to nerve function

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Ascorbic acid (vitamin C)

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Found only in fruits and vegetables, especially citrus fruits, vegetables in the cabbage family, cantaloupe, strawberries, peppers, tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruit

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