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 Related to poverty Wealth in the US is not distributed evenly Under nutrition Food security 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 Food security access by all members at all times to enough food for an active 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 o Reduced price lunches to children in households with incomes 130 185 of poverty 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 Chronic disease persistent long term recurring condition Infectious H1N1 Tuberculosis Polio Smallpox 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 Diabetes o 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 Bad LDL o Trans fat lowers o Saturated fat rises 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 Folate Vitamin B12 Vitamin B6 related to homocystein Hypertension Measurement of blood pressure Systolic pressure top of pulse pressure wave Diastolic pressure bottom of pulse pressure wave Normal blood pressure is 120 80 Consistent blood pressure of 140 90 or higher is considered hypertension Age and nutrition related disease Influencing factors Modifiable o Excess consumption of sodium o Low potassium and magnesium o Overweight o Exercise o Alcohol consumption o Ages o Family history of hypertension o African American ancestry Non modifiable Prevention Reduce sodium 2300 mg day Increase potassium Following a healthy eating pattern o More vegetables o DASH diet
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