C7: targets of health promotion Flashcards
Why is smoking targeted (+2 pieces of data)
smoking is targeted because it’s a preventable risk factor killing more than 20,000 Australians –> significantly contributes to BoD + costs Australia $31.5 billion in social and economic costs
Describe 1 program addressing smoking (+relevant OC strategies)
My Quitbuddy:
- provides information about reducing risk of smoking-related diseases (develop personal skills)
- allows others to share their quit journey/success story, encourages others to quit (create supportive environment), puts online reminders during times of craving as a distraction (create supportive environment)
Describe 1 program improving Indigenous health (+relevant OC strategies)
The Aboriginal quitline provides confidential support for Indigenous people (create supportive environment) is managed by professionals with specialist training to help Indigenous people quit smoking in culturally appropriate way by creating individualised plan for them + providing info on different quitting methods (develop personal skills)
Considerations when evaluating Indigenous health initiatives
- actual improvements to h+wb
- is number of participants increasing
- feedback from participants
- evidence of ottawa charter action areas
- whether it’s culturally appropriate
- whether program takes specific needs of target group into account
- is the initiative’s funding adequete+sustainable
- whether program addresses significant Indigenous health issues
Australian Dietary guideline 1 (must know word for word)
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drink to meet your energy needs
Impact: can lead to lower rates of diet-related conditions like type 2 diabetes, cvd, obesity
Australian Dietary guideline 2 (must know word for word)
enjoy a wide variety of nutritious food from the 5 groups everyday and drink plenty of water:
- vegetables
- fruit
- grain
- lean meat/legumes/nuts/tofu
- dairy products
Impact: can lead to lower levels of morbidity+mortality
Australian Dietary guideline 3 (must know word for word)
limit intake of saturated fats, added salt, added sugar and alcohol
What is Nutrition Australia?
non gov organisation that promotes optimal h+wb for Australians by encouraging food variety + physical activity
services provided by Nutrition Australia (+ link to hs)
- healthy eating pyramid – shows types + proportion of each food group that should be consumed –> promotes healthy food intake
- healthy eating advisory service – provides training/advice to create healthier options for individuals in the food industry –> promotes consumption of healthy food
- national nutrition week campaign – provides online resources for healthier food alternatives
- develop educational resources –> encourages optimal +wb through food variety
- nutrition seminars – dieticians provide seminars to public about diet improvements –> provides education about providing healthier food alternatives
- webinars for health professionals – provides training/education to encourage them to promote healthy eating in community
- recipe publishing – free healthy recipes encourage food variety + healthier alternatives
Identify the challenges/factors of dietary change
- personal preference
- attitudes + beliefs
- willpower
- food security
- convenience
- education, nutrition knowledge, cooking skills
- sociocultural influence
- food marketing
- ## h+wb factors
Challenges of dietary change: personal preference
preference for high salt, fat, sugar foods because they release dopamine –> make people feel good –> taste preferences can be difficult to change
Challenges of dietary change: attitudes + beliefs
individuals might not consume variety of healthy foods bc of belief they won’t like it + philosophical beliefs (eg. veganism, paleo diet)
Challenges of dietary change: willpower
changing food intake requires willpower –> individuals may not have willpower in social situations where unhealthy foods are offered to choose healthier food options
Challenges of dietary change: food security
low income earners likely to experience food insecurity –> reduced ability to purchase healthy, more expensive, food
–> resort to unhealthy food + unable to change food intake
Challenges of dietary change: convenience
jobs reduce time to buy + prepare healthy meals –> reliance on convenience food, higher in fat, salt sugar
Challenges of dietary change: education, nutrition knowledge, cooking skills
lack of nutrition knowledge + cooking skills –> lack of resources to prepare healthy food –> reliance on unhealthy/convenience foods
lack of nutrition knowledge –> unable to read food labels –> think they’re eating healthy when they aren’t
Challenges of dietary change: sociocultural factors
Family – shapes personal food preferences –> difficult to change to other foods
Culture/religion – may prohibit some foods –> difficult to meet dietary needs
the community that people eat with can influence food choices (eg. friends/work colleagues)
Challenges of dietary change: food marketing
tv food marketing + online ads influence what people eat –> increased consumption of high fat, sugar, salt foods
Challenges of dietary change: h+wb factors
personal factors like allergies can influence food choices –> makes dietary change difficult
food can trigger dopamine release –> provides happiness –> difficulty switching to healthier foods because of the association between these foods and happiness –> makes dietary change difficult
