1) Hand injuries account for 30-40% of all trauma visits and involve a highly functional body part with superficial tissues.
2) The document discusses the evaluation, management, and treatment of various common hand injuries including lacerations, fractures, dislocations and special considerations for different fingers.
3) Key physical exam maneuvers and imaging modalities are outlined to properly assess hand injuries. The document also provides guidance on splinting, referral indications, and when hand surgeon consultation is necessary.
This document provides an overview of acute hand injury management. It begins with relevant hand anatomy including bones, muscles, blood vessels and nerves. It then discusses the clinical approach to hand injuries, including taking a history, performing an examination and ordering imaging. Principles of treatment and common traumatic hand injuries like finger tip injuries, tendon injuries, nerve injuries and bone fractures are explained. Finally, it covers amputation and replantation indications, contraindications and operative procedure sequence.
The document discusses various hand injuries, including fractures, dislocations, and ligament injuries. It provides details on evaluating and treating different types of injuries through examination, imaging, and both nonsurgical and surgical techniques. Metacarpal and phalangeal fractures are generally first treated nonsurgically, while displaced or unstable fractures may require open reduction and internal fixation. Thumb injuries like Bennett's fractures and collateral ligament tears often benefit from surgical repair to restore anatomy and avoid long-term issues. Evaluation involves assessing injury mechanism, swelling, deformity, range of motion, and imaging findings to determine appropriate treatment.
This document discusses Mongolian traditional food and culture. It describes several Mongolian celebrations including Naadam and Tsagaan Sar. It then provides details on common Mongolian foods derived from milk like suu, öröm, 'shar tos', and 'tarag'. Additional foods made from fermented milk products like airag and aarts are mentioned. It concludes with brief descriptions of dried biscuits called qurut or aaruul, tsuivan fried noodles with mutton, and simple mutton soup. The document also briefly references Mongolian culture involving migration.