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NFSC100: SPRING 2014 FINAL REVIEW STUDY GUIDE Health Promotion Health • Health: state of complete physical, mental, and social well being, not merely absence of disease or infirmity • Public health: what a society does to assure the conditions in which people can be healthy ⇒ Prevent disease and promote health through organized community effort ⇒ Focus is on prevention, not treatment or cure • Objectives for the nation ⇒ Set of goals and objectives with 10 year targets o To guide national health promotion and disease prevention ⇒ Healthy people 2020 o “Attain high quality, longer lives free of preventable disease” o Create social and physical environments that promote good health for all o Promote quality of life across all life stages • Healthy people 2010 ⇒ 75% of Americans will eat 2 or more servings of fruit ⇒ 50% of Americans will eat 3 or more servings of vegetables ⇒ 2010 CDC survey o 33% of Americans achieved goal for fruit o 27% of Americans achieved goal for vegetables • Levels of prevention ⇒ Primary: prevention of disease symptoms ⇒ Secondary: early detection, diagnosis, intervention ⇒ Tertiary: treating and rehabilitating diagnosed patients to delay further disease progression • Diet and inactivity- great health challenges • Behavior and lifestyle are the greatest contributing factors to mortality • Only 12% of Americans eat a healthy diet • If Americans reduced their daily intake of saturated fat from 13% of calories to 10%, 2.3 million fewer Americans would have heart disease • Risk factors for cardiovascular disease ⇒ Risk factor: factor that increases the probability of developing a disease or health problem ⇒ Non-behavioral/non-modifiable: cannot be changed o Gender o Age o Family history o Genetic⇒ Behavioral/modifiable: can be changed o Smoking o High fat diet o Heavy alcohol consumption o Sedentary lifestyle • Under nutrition ⇒ Related to poverty ⇒ Wealth in the US is not distributed evenly • Food security ⇒ Food security: access by all members at all times to enough food for an active, healthy life ⇒ Availability of nutritionally adequate and safe foods ⇒ measured along a continuum o food secure o food insecure o high and very high food insecure ⇒ 14.9% of US households were food insecure at some time during 2011 • Food deserts: area with limited access to affordable and nutritious food, particularly an area composed of predominantly lower income neighborhoods • Food assistance programs ⇒ Entitlement programs o Persons qualify because meet eligibility requirements o Mandatory funds ⇒ Non-entitlement programs o Limited by spending caps o Discretionary funds ⇒ Supplemental Nutrition Assistance Program (SNAP) o Largest food assistance program o Electronic benefits transfer (EBT) o Includes nutritional education component o Only allow foods from food pyramid and seeds/plants that produce food ⇒ National School Lunch Program o Free lunches to children in households with incomes at/below 130% of poverty o Reduced price lunches to children in households with incomes 130-185% of poverty o Guidelines ! Provides free or reduced price lunches ! Must provide 1/3 of RDA for protein, calcium, iron, vitamins A/C ! No more than 30% of meal’s calories can come from fat, no more than 10% from saturated fat ⇒ Special Supplemental Food Program for Women, Infants, and Children (WIC) o Participants ! Pregnant/lactating women ! Infants (0-12mths)! Kids (1-5yrs) o Provides ! Supplemental food ! Nutrition education referrals to health care service ! Referrals to health care service o Effects ! Improved diets ! Improved health ! Fewer, lower birth weight babies Diet and Human Health Disease Infectious vs Chronic Diseases • Infectious- H1N1, Tuberculosis, Polio, Smallpox • Chronic disease: persistent, long term, recurring condition ⇒ Requires long term and systematic approach to treatment ⇒ Can be prevented or delayed with changes of diet and lifestyle patterns ⇒ Ex. Diabetes, Heart disease, Cancer, Osteoporosis, Hypertension • Foods containing excess fats, cholesterol, salts, and sugars can promote chronic diseases Cardiovascular Disease (CVD) • Disease of heart and blood vessels • Leading cause of disability and premature deaths in US • Types ⇒ Heart attack (coronary disease-CHD, Myocardial Infarction-MI) o Caused by cholesterol ⇒ Congestive heart failure (CHF) ⇒ Angina pectoris: chest pain ⇒ Arrhythmia: irregular heartbeat ⇒ Stroke: cerebrovascular disease • Atherosclerosis: hardening of arteries ⇒ Root of most forms of CVD ⇒ Free radical theory o Free radicals oxidize LDL-cholesterol o Oxidized cholesterol picked up by immune cells- now called foam cells o Foam cells lodge inside of arteries, beginning of plaques o Antioxidants- Vitamin C, E, b-carotene • Major risk factors ⇒ Modifiable o Elevated blood LDL-cholesterol and consumption of cholesterol/trans fat o Cigarette smoking (passive smoking) o Hypertension o Diabeteso Obesity and metabolic syndrome o Physical inactivity ⇒ Non-modifiable o Family history of premature CHD o Age/gender (men ≥45, women ≥55) • Strategies for prevention ⇒ Limit consumption of fat ⇒ Don’t smoke ⇒ Hypertensions- limit salt intake ⇒ Control diabetes ⇒ Keep your weight normal ⇒ Exercise ⇒ Relax ⇒ Have your blood cholesterol/glucose and blood pressure checked regularly • LDL and HDL cholesterol ⇒ LDL delivers cholesterol to the tissues o Cholesterol in LDL is called “bad cholesterol” ⇒ HDL carries “used” cholesterol back to the liver where it is degraded and excreted as bile salts o Cholesterol in HDL is called “good cholesterol” ⇒ Atherogenic diet: high in cholesterol, trans fat, saturated fat; low in vegetables, fruits, and whole grains • Trans fat vs saturated fat ⇒ Good (HDL) o Trans fat lowers o Saturated fat rises ⇒ Bad (LDL) o Trans fat rises o Saturated fat rises • Recommended cholesterol levels for adults ⇒ Total blood cholesterol- <200 mg/dL ⇒ LDL cholesterol- <100 mg/dL ⇒ HDL cholesterol- ≥60 mg/dL • Nutrients affecting CVD ⇒ Antioxidants (vitamin C, vitamin E, b-carotene, Se) ⇒ Vitamin D ⇒ Omega 3 fatty acid o Anti-thrombogenic o Eskimos’ cold water fish diet o Mediterranean diet ⇒


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UMD NFSC 100 - FINAL REVIEW STUDY GUIDE

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