Human Anatomy

Human Anatomy

Handbook of Biomedical Instrumentation and Measurement. Thomas, Harry E. Reston, Va: Reston Publishing Co, 1974, 538 pp. A technically descriptive bo...

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Handbook of Biomedical Instrumentation and Measurement. Thomas, Harry E. Reston, Va: Reston Publishing Co, 1974, 538 pp.

A technically descriptive book written primarily for the medically trained engineer or technologist, this publication offers valuoble information for the less-technically oriented person, including the nurse and the medical technician. Anatomical and physiological reviews of the systems precede the descriptions and explanations of each specific category of equipment. Numerous charts, tables, graphs, diagrams, pictures, and schematics lend clarification so that explanations become meaningful to the nontechnical mind. Predominately cardiac-oriented chapters cover such subjects as cardiac monitoring, cardiac emergency and support equipment, and accessory equipment. Other chapters discuss blood dynamics and instrumentation, respiratory physiology with breathing apparatus, nervous system anatomy and physiology combined with ultrasonics, and echoencephalology instrumentation techniques. Of particular interest are the sections on radiologic techniques and equipment, such as fluoroscopy, photofluorography, image intensifier, x-ray stereoscopy, and x-ray therapy. A chapter is devoted to isototpes and nuclear medicine. Special appendices are in-

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cluded for further clarification of some of the more technical material. Omission of electrocautery machinery and biological responses to electrocautery detracts from the value of the book. Because the book is designed to assist the technologist in understanding the biomedical responses incurred with the use of electronic devices, much of the material presented is of a highly technical nature and meaningful only to the trained engineer. The age of electronics has moved into the operating room, and with it has come complicated equipment. This book can be a valuable tool for those persons involved with setting up, using, monitoring, and performing minor maintenance on specific pieces of equipment.

Doris MacClelland. RN, MSN Son Diego, Calif

Human Anatomy. Tobin, Charles E. New Samr & Co, 1975, 91 pp.

York: Howard W

This book, one of the Allied Health OCCUpation Series, is directed specifically to the allied health student. The need for this type of book is evidenced by the response of new members of the health team to the publication of this series. The book consists of 14 chapters beginning with the basic cell structure in anatomy and progressing through the

AORN Journal, May 1975, Vol

21, N o 6

anatomical structures of the body and functions of the various systems. It includes discussions of the skeleton, bones aind joints, skin, muscles, circulatory system, nervous system, Sense organs, digestive, urinary, and reproductive systems, and endocrine glands. The language i s easily read and understood by the lay person. Extraneous information often seen in other texts has been removed so the reader is left with the basic concepts and information that is considered important. Exceptionally well-done diagrams and drawings provide excellent learning aids for the student. Review questions at the end of each chapter assist him in measuring his progress. There is a place for note taking at the end of the last chapter followed by a comprehensive index. This book i s highly recommended for those teaching operating room technicians either in a formal teaching program or in an on-the-job teaching setting. It i s a useful adjunct to the OR library.

Ruth M Stone, RN Freeport, Tex

Food Service Sanitation. Litsky, Bertha Yanis. Chicago: McGraw-Hill Publication Co, Modern Hospital Press, 1973, 230 pp, $7.95 paperback. All shining pots are not "clean," and anyone with a weak stomach may never eat outside of his own home again after reading this book. Litsky has inspected restaurant kitchens in many areas of the world and has "found very few 'clean' kitchens." This book was written primarily for the food service manager, sanitarian, and microbiologist, but it also has many practical applications. It is geared toward those aspects of the food service industry responsible for setting up sanitation programs and for training food service workers, who often are inadequately trained. Litsky believes that problems exist in all areas visited, nameiy-

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1. a paucity of standardization of procedures for cleaning equipment

2. an absence of an effective germicide and the necessary know-how in its use

3. improper means of sanitizing equipment 4. insufficiently trained personnel supervisors and workers 5. high bacterial and fungus counts borne out by Rodac plate growths 6. food uncovered in refrigerators 7. different types of food not separated in refrigerators 8. one of most important aspects of food handling, hand washing, is least understood 9. handwashing facilities are inadequate in number 10. disposable supplies improperly stored 11. food stuffs that arrive contaminated 12. improper storage of germicides, pesticides, and cleaning solutions 13. kitchens of poor design and disrepair. As a teaching tool, the book i s excellent. It i s well written without being too technical. Litsky also believes strongly in written standards of all types of procedures. She stresses management's responsibility for setting standards of cleanliness. Supervisors must be trained in the theory and procedure of sanitation so they can effectively instruct subordinates. Litsky sets down guidelines for an inservice training pragram that begins with elementary microbiology. How to conduct a survey, what to look for on a tour, and visual inspection are covered as well as techniques and procedures for scientific testing. There is an Appendix 1 on the preparation of culture media and Appendix II in bacteriological culture media used in environmental studies. The Glossary i s helpful as i s the list of publications for additional reading.

AORN Journal, May 1975, Vol

Fannie Hadley, RN Bronx, NY 21,

No 6