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I <br /> environment. Cramps usually ocrur after heavy sweating, <br /> and often begin at the end of a work shift. <br /> f <br /> profuse sweating, weakness+ rapid <br /> o ffiekt F��h us'tion- .. P" <br /> pulse, dizziness, nausea, and headache. The skin is cool <br /> and sometimes pale and clammy witr, sweat. Body <br /> b� <br /> ormal or siibnormal. Nausea, vomiting, <br /> temperature is n <br /> s' and unconsciousness may occur <br /> s <br /> o eat St oke _ sweating is diminished or absent. The skin <br /> is hot, dry, and flushed. Increasedbody temperature, <br /> which, if uncontrolled, may lead to deliriuF), <br /> convulsions, coma, and even death. Medical care is <br /> urgently needed. <br /> 102.3 METHODS OF CONTROLLING HEAT STRESS <br /> �M As many of the following control measures as are <br /> , <br /> appropriate to site conditions should be utilized to aid in <br /> controlling heat stress: <br /> o Provide for adequate liquids to replace lost body fluids <br /> and replace water and salt lost from sweating. Encourage <br /> - personnel to drink zuoro than the amount required to <br /> tisfaction is not an accurate <br /> satisfy thirst. Thirst sa <br /> indicator of adequate salt and fluid replacement. <br /> o Replace fluids with water, commercial mixes such as <br /> c-atorade or Quick Kick, ora combination of these. <br /> o Establish a work regimen that provide adequate rest <br /> periods for cooling down. This may require additional <br /> shifts of workers. <br /> D797.8/72 <br /> jjS-102-3 November 1990 <br /> :. r - <br />