UPMC SON -N102 EXAM 2 - PHYSICAL ASSESSMENT WITH ALL CORRECT &
100% VERIFIED ANSWERS|UPDATED TO PASS
1. Subjective Data information that the pt. tells you (sensation, anxiety, attitudes, etc.)
2. Objective Data information that can be observed or measured (vitals, pain score,
etc.)
3. primary souce(s) the patient
of data
4. secondary
source(s) of family members, freinds, health record, literature, physicians, etc.
data
5. what are the prin-
ciple methods observing, interviewing, setting, and questioning
used to collect
data
6. how do you create a quiet, welcoming, inclusive, plan the interview, types of questions
comfortable setting
for an effective in-
terview?
7. open-ended ques- leave room for the pt. to elaborate
tions
8. close-ended ques-
tions one or two word answers
9. Opening stage
of an interview
-sets the tone for the rest of the interview
-descrbing what is about to happen
-directive vs non-directive
10. Body stage of an in- - pt. communicates what they think
terview -be an ettective listener
11. Closing stage of
an interview
1/
3
100% VERIFIED ANSWERS|UPDATED TO PASS
1. Subjective Data information that the pt. tells you (sensation, anxiety, attitudes, etc.)
2. Objective Data information that can be observed or measured (vitals, pain score,
etc.)
3. primary souce(s) the patient
of data
4. secondary
source(s) of family members, freinds, health record, literature, physicians, etc.
data
5. what are the prin-
ciple methods observing, interviewing, setting, and questioning
used to collect
data
6. how do you create a quiet, welcoming, inclusive, plan the interview, types of questions
comfortable setting
for an effective in-
terview?
7. open-ended ques- leave room for the pt. to elaborate
tions
8. close-ended ques-
tions one or two word answers
9. Opening stage
of an interview
-sets the tone for the rest of the interview
-descrbing what is about to happen
-directive vs non-directive
10. Body stage of an in- - pt. communicates what they think
terview -be an ettective listener
11. Closing stage of
an interview
1/
3
