One of the ways the body increases heat production is through:
a. convection.
b. radiation.
c. shivering.
d. evaporation.
C
Shivering is an involuntary body response to temperature differences in the body. Shivering can increase heat production 4 to 5 times greater than normal. Radiation is the transfer of heat be-tween two objects without physical contact. Heat radiates from the skin to any surrounding coo-ler object. Up to 85% of the human body's surface area radiates heat to the environment. A small amount of heat loss occurs through conduction, which is the transfer of heat from one object to another with direct contact. When the warm skin touches a cooler object, heat transfers from the skin to the object until the temperatures equalize. Convection is the transfer of heat away from the body by air movement. Fans promote heat loss through convection. The rate of heat loss in-creases when moist skin comes into contact with slightly moving air. Through evaporation, heat energy transfers from a liquid to a gas state. The body continuously loses heat by evaporation; approximately 600 to 900 mL of water evaporates daily from the skin and lungs.
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Physical therapy, home health care, and personal care are examples of:
a. collaborative interventions. b. dependent nursing interventions. c. independent nursing interventions. d. assessment data.
If WHO, the World Health Organization, defines health as "a state of complete physical, mental and social well-being and not merely the absence of disease and infirmity" (WHO, 2011) and wellness is described as a state of being,
a. What is the relationship of wellness and health in a person's life? b. How do illness and disease relate to one another? c. Do you think an individual can have an illness or disease and still be healthy or well? Why or why not? d. How does chronic illness in an individual's life affect wellness or being healthy or unhealthy?
Lines attached to a primary line at an injection port, generally used to infuse medications are called _________________________ or _________________________
Fill in the blank(s) with correct word
Recommendations for nutritional interventions for the elderly client should be based on which of the following?
1. How the person feels 2. Recommended dietary allowances and adequate intakes for individuals over 51 years of age 3. Individualized assessment 4. Known needs of the elderly population