AY Honors/First Aid, Basic/Answer Key - Revision history

W126jep: Marked this version for translation

2025-10-13T04:02:06Z

Marked this version for translation

W126jep at 04:01, 13 October 2025

2025-10-13T04:01:40Z

W126jep at 21:17, 1 January 2023

2023-01-01T21:17:25Z

W126jep at 18:46, 21 July 2022

2022-07-21T18:46:38Z

W126jep: Marked this version for translation

2021-10-05T20:51:07Z

Marked this version for translation

W126jep at 20:49, 5 October 2021

2021-10-05T20:49:09Z

W126jep at 11:57, 8 September 2021

2021-09-08T11:57:02Z

W126jep at 11:49, 8 September 2021

2021-09-08T11:49:01Z

Show changes

W126jep at 21:58, 20 May 2021

2021-05-20T21:58:55Z

W126jep at 16:50, 13 April 2021

2021-04-13T16:50:17Z

@@ Line 1: / Line 1: @@
 {{HonorSubpage}}
 <section begin="Body" />
-<noinclude><translate></noinclude>
+<noinclude><translate><!--T:127-->
 {| style="width:80%; background-color:#e8e800;" border="1" cellspacing="0" cellpadding="4" align="center"
 |This honor previously met a requirement in the Health and Fitness section of the Companion Class.  The NAD changed this so that the requirement is instead fulfilled by [[AY Honors/Red Alert II|Red Alert II]].

@@ Line 1: / Line 1: @@
 {{HonorSubpage}}
 <section begin="Body" />
 <noinclude><translate></noinclude>
 ==Pass Course Option== <!--T:73-->
 If residing in the United States or another country where Red Cross instruction is given, satisfactorily pass the Red Cross Examination in Basic First Aid and receive your certificate.

@@ Line 1: / Line 1: @@
 {{HonorSubpage}}
 <section begin="Body" />
 <noinclude><translate></noinclude>
 ==Pass Course Option== <!--T:73-->

@@ Line 399: / Line 399: @@
 <!--T:126-->
 <noinclude></translate></noinclude>
 [[Category:Instructor Required{{GetLangSuffix}}|{{SUBPAGENAME}}]]
 {{CloseHonorPage}}

@@ Line 397: / Line 397: @@
 {{reflist}}
 <noinclude></translate></noinclude>
 [[Category:Instructor Required{{GetLangSuffix}}|{{SUBPAGENAME}}]]
 {{CloseHonorPage}}

@@ Line 151: / Line 151: @@
 <!--T:36-->
-{{:AY Honors/Upper_arm_splint}}
+{{:AY Honors/First aid/Upper_arm_splint}}
 <!--T:37-->

@@ Line 3: / Line 3: @@
 <noinclude><translate></noinclude>
 ==Pass Course Option== <!--T:73-->
-If residing in the United States or another country where Red Cross instruction is given,
+If residing in the United States or another country where Red Cross instruction is given, satisfactorily pass the Red Cross Examination in Basic First Aid and receive your certificate.
 <!--T:4-->
-In British countries pass the examination in St. John Ambulance and receive certificate
+In British countries pass the examination in St. John Ambulance and receive certificate for the same.
 <!--T:78-->

@@ Line 30: / Line 30: @@
 <!--T:7-->
-'''The following is in addition to the information above for review purposes.  This teaches students how to handle live situations they may come upon.'''
+'''The following is in addition to the information above for review purposes. This teaches students how to handle live situations they may come upon.'''
 <!--T:8-->
@@ Line 36: / Line 36: @@
 <!--T:9-->
-It is important to check for breathing in an unresponsive victim.  If there is no breathing call or have someone call 911 and then begin CPR. CPR is to maintain the blood flow in place of the beating heart in order to carry the air you are breathing into the victim to the victim's brain.
+It is important to check for breathing in an unresponsive victim. If there is no breathing call or have someone call 911 and then begin CPR. CPR is to maintain the blood flow in place of the beating heart in order to carry the air you are breathing into the victim to the victim's brain.
 <!--T:10-->
@@ Line 84: / Line 84: @@
 <!--T:23-->
 To open the airway of an unconscious victim, tilt the head back and lift the chin, and quickly check for Breathing and Severe Bleeding.
 <!--T:24-->
@@ Line 238: / Line 238: @@
 <!--T:48-->
-There are two types of bacteria commonly causing infection in wounds—aerobic and anaerobic.  The former bacteria live and multiply in the presence of air or free oxygen, while the latter are bacteria that live and multiply only in the absence of air.
+There are two types of bacteria commonly causing infection in wounds—aerobic and anaerobic. The former bacteria live and multiply in the presence of air or free oxygen, while the latter are bacteria that live and multiply only in the absence of air.
 <!--T:49-->
-The principal aerobic bacteria that cause infection, inflammation, and blood poisoning are streptococci and staphylococci, some  varieties of which destroy  red blood  cells.  The staphylococci and  streptococci may be introduced at the time of infliction, or they may be  introduced  to  the  wound later, at the time of first aid treatment or in the hospital if nonsterile instruments  or dressings are employed.
+The principal aerobic bacteria that cause infection, inflammation, and blood poisoning are streptococci and staphylococci, some varieties of which destroy red blood cells. The staphylococci and streptococci may be introduced at the time of infliction, or they may be introduced to the wound later, at the time of first aid treatment or in the hospital if nonsterile instruments or dressings are employed.
 <!--T:50-->
-Wash minor wounds immediately with soap and clean water; then dry and paint them with a mild, nonirritating antiseptic. Apply a dressing if necessary. In the first aid environment, do not attempt to wash or clean a large wound, and do not apply an antiseptic to it since it must be cleaned thoroughly at a medical treatment facility. Simply protect it with a large compress or dressing and transport the victim to a medical treatment facility.  After an initial soap and  water cleanup, puncture wounds must also be directed to  a  medical  treatment  facility  for  evaluation.
+Wash minor wounds immediately with soap and clean water; then dry and paint them with a mild, nonirritating antiseptic. Apply a dressing if necessary. In the first aid environment, do not attempt to wash or clean a large wound, and do not apply an antiseptic to it since it must be cleaned thoroughly at a medical treatment facility. Simply protect it with a large compress or dressing and transport the victim to a medical treatment facility. After an initial soap and water cleanup, puncture wounds must also be directed to a medical treatment facility for evaluation.
 <!--T:106-->
@@ Line 309: / Line 309: @@
 </noinclude>
 <!-- 20. What are the basic fire prevention principles for the home? -->
 * If your home lacks smoke detectors, install them (it's not that hard).
 * Replace the batteries and test your smoke detectors on a regular basis (when adjusting your clocks for daylight savings time, for example).
 * Do not smoke or allow anyone else to smoke in your home.
@@ Line 352: / Line 352: @@
 <!-- 23. What are the basic electrical safety principles? -->
 * Do not overload circuits or extension cords.
-* Only use an extension cord that is rated to handle the current an appliance will use.  An appliance's amperage is listed on the outside of the appliance.
+* Only use an extension cord that is rated to handle the current an appliance will use. An appliance's amperage is listed on the outside of the appliance.
 * Shut off the power before working on a circuit.
 * Unplug an appliance before servicing it.
-* Water and electricity do not mix.  Do not use an electric appliance when standing in a puddle of water or while in a bathtub or shower.
+* Water and electricity do not mix. Do not use an electric appliance when standing in a puddle of water or while in a bathtub or shower.
 * Do not use a land-line telephone or touch any "wired" appliance during an electrical storm.
 * Do not insert anything into an electrical socket other than an electrical plug which is in good condition or an outlet safety cover.
@@ Line 367: / Line 367: @@
 </noinclude>
 <!-- 24. How can you prevent food poisoning? -->
-Food poisoning is caused by eating food which is contaminated with any infectious or toxic agent such as bacteria or parasites.  The two main ways food becomes contaminated is by improper storage, or by coming into contact with contaminated food (cross-contamination).
+Food poisoning is caused by eating food which is contaminated with any infectious or toxic agent such as bacteria or parasites. The two main ways food becomes contaminated is by improper storage, or by coming into contact with contaminated food (cross-contamination).
 ===Food Storage=== <!--T:64-->
-The basic rule for storing food is to pay attention to the temperature.  Keep hot foods hot, and keep cold foods cold.  Most bacteria will not grow in food that is hotter than 140°F (60°C), and bacterial growth is greatly slowed at temperatures below 40°F (4°C).  It is unsafe to store foods susceptible to bacteria growth between these temperatures.
+The basic rule for storing food is to pay attention to the temperature. Keep hot foods hot, and keep cold foods cold. Most bacteria will not grow in food that is hotter than 140°F (60°C), and bacterial growth is greatly slowed at temperatures below 40°F (4°C). It is unsafe to store foods susceptible to bacteria growth between these temperatures.
 <!--T:65-->
-Food poisoning is often caused by eating left-overs that were not promptly refrigerated.  As soon as the food temperature falls below 140°F (60°C), it should be refrigerated.  The longer food is left in the "danger zone", the more bacteria will multiply in it.  If it contains enough bacteria, it will overwhelm the body's immune system and sickness will result.
+Food poisoning is often caused by eating left-overs that were not promptly refrigerated. As soon as the food temperature falls below 140°F (60°C), it should be refrigerated. The longer food is left in the "danger zone", the more bacteria will multiply in it. If it contains enough bacteria, it will overwhelm the body's immune system and sickness will result.
 <!--T:66-->
-Be careful about refrigerating large quantities of hot food.  For instance, the potato salad in the center of a two-gallon container can remain warm for ''hours'' after refrigeration - providing ample time for bacteria to multiply.  Divide large quantities of food into smaller containers prior to refrigeration so that the food can cool throughout.
+Be careful about refrigerating large quantities of hot food. For instance, the potato salad in the center of a two-gallon container can remain warm for ''hours'' after refrigeration - providing ample time for bacteria to multiply. Divide large quantities of food into smaller containers prior to refrigeration so that the food can cool throughout.
 ===Cross Contamination=== <!--T:67-->
-Cross contamination usually happens during food preparation.  Raw meat and raw eggs should always be treated as if they were contaminated.  Cooking them kills the bacteria and makes them safe to eat.  Do not allow other food to come into contact with raw meat or eggs, or that food will become contaminated.  Do not use the same utensils to handle raw meat and food that is ready to eat.
+Cross contamination usually happens during food preparation. Raw meat and raw eggs should always be treated as if they were contaminated. Cooking them kills the bacteria and makes them safe to eat. Do not allow other food to come into contact with raw meat or eggs, or that food will become contaminated. Do not use the same utensils to handle raw meat and food that is ready to eat.
 <!--T:68-->
 Wash your hands before you eat or cook, and always wash your hands after handling raw meat or eggs - before handling any other food.
 <!--T:69-->
-Do not allow pets to walk on food preparation surfaces (i.e., don't let the cat walk on the counter top or dining table).  Animals pick up many types of bacteria on their feet, and this is easily transferred to food.  If you do catch your pet walking on the countertop, be sure to disinfect it before using it as a food preparation surface.
+Do not allow pets to walk on food preparation surfaces (i.e., don't let the cat walk on the counter top or dining table). Animals pick up many types of bacteria on their feet, and this is easily transferred to food. If you do catch your pet walking on the countertop, be sure to disinfect it before using it as a food preparation surface.
 ==References== <!--T:70-->