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community health > chapter 14? > Flashcards

chapter 14? Flashcards

1
Q

enviornmental health

A

study of management of enviornmental conditions affecting health

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2
Q

enviornmental hazard

A

factors/conditions in the enviornment that increase the risk of human injury, disease, or death

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3
Q

outdoor air pollution (natural)

A
  • sandstorm
  • volcano
  • wildfire
  • methane gas
  • pollen
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4
Q

primary pollutants

A

emanating directly rom transportation, power/industrial plants and refineries

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4
Q

what are some secondary pollutants?

A

photochemical smog (brown)
industrial smog (gray)
ozone layer
thermal inversion

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4
Q

outdoor air pollution (human)

A
  • motor vehicles/factories
  • transportation
  • electric powered by oil and coal
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4
Q

secondary pollutants

A

formed when primary air pollutants react with sunlight and other atmospheric components to form new harmful chemicals.

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4
Q

Enviornmental Protection Agency

A

the federal agency primarily responsible for setting, maintaining, and enforcing environmental standards.

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5
Q

criteria pollutants

A

most pervasive and biggest concern;
carbon monoxide, lead, etc.

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6
Q

greenhouse gases

A

atmospheric, coal fired plants, electric power

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7
Q

indoor air pollutants

A

abestos
biogenic pollutants
combustion by-products (gas stove)
volatile organic compounds (fabric)
formaldehyde (ply wood)
radon (rock)
enviornmental tobacco smoke

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8
Q

sick building syndrome

A

air quality produces generalized signs and symptoms of ill health of the building’s occupants

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9
Q

the 1970 energy crisis

A

reduced ventilation in buildings.
“tight buildings are sick buildings”

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10
Q

aquifers

A

porous, water-saturated layers of underground bedrock, sand, and gravel that yield economically significant amounts of water

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11
Q

water pollution

A

includes any physical/chemical change in water that can harm living organisms or make water unfit for other uses.

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12
Q

point source pollution

A

pollution that can be traced to a single source (pipes)

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13
Q

non-point source pollution

A

pollution occuring through runoff, seepage, or falling of pollutants into water

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14
Q

runoff

A

water that flows over land sufraces, typically from precipitation

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15
Q

biological pollutants

A

living organisms or their products that make water unsafe for human consumption
ex: bacteria, viruses, parasites

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16
Q

non-biological pollutants of water

A
  • heat, inorganic chemicals, organic chemicals, and radioactive pollutants
  • endocrine-disrupting chemicals
  • pharmaceutical and personal care products

no government regulation on disposal medications

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17
Q

waterborne disease outbreak

A

at least 2 people epidemiologically linked to recreational or drinking water by location, time, and illness.
- drinking water outbreaks have declined, but recreational has increased
- gastro intestinal issues with parasites and bacteria`

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18
Q

foodborne illness

A

a foodborne diseae outbreak is the occurence of two or more cases of a similar illness resulting from the injestion of food

19
Q

what do foodborne illnesses include?

A

viruses, bacteria, parasites, toxins, metals, prions

20
Q

what are the top reasons for foodborne illnesses?

A

ineadequate cooking
unsanitary conditions
consuming non-pasteuized products
contaminated equipment
obtaining food from an unsafe source (shellfish)

21
Q

food safety regulation

A

department of agriculture: meat, poultry, eggs

FDA: saftey and wholesomeness of supplements and food sold in innerstate commerce; inspect food plants, imported food, food composition, and product labeling

CDC: monitors food-borne illness

22
Q

farm to table (farm)

A

use safe methods of growing, harvesting, sorting, packaging and storing food

23
Q

farm to table (processing)

A

follow FDA guidelines concerning contamination, cleanliness, and eduation and training of workers, and monitor safety at critical points

24
Q

farm to table (transportation)

A

containers and vehicles transporting food must be clean. food must be kept cold at all times

25
Q

farm to table (retail)

A

employees in grocery stores and restaurants must follow FDA food codes. establishments must pass local health inspections and train staff in sanitation

26
Q

farm to table (table)

A

consumers use sound food safety and recognize foodborne illness is a real possibility

27
Q

FiGHT BAC!

A
  • clean - washing food, utensils, hands and surfaces
  • seperate - seperate certain foods, especially meats and eggs
  • chill - make sure food is properly chilled
  • cook - food must be cooked at a certain temperature
28
Q

populations vulnerable to food-borne illness

A
  • HIV or autoimmune disease
  • very young or very old
  • pregnant women
  • alcoholics
  • antacid users
  • people taking antibiotics
29
Q

universal signs of food poisoning

A
  • nausea
  • vomiting
  • diarrhea
30
Q

pathogens that cause food-borne illness

A

norovirus, E.coli, listeria, salmonella, botulism

31
Q

norovirus

A

source: person-to-person, raw foods, salads and sandwiches

onset: 1-2 days

cause: improper food handling

32
Q

e.coli

A

source: undercooked ground beef, produce, contaminated water

onset: 1-8 days

symptoms: bloody diarrhea, cramps, vomitting,

how to avoid: cook and clean food thoroughly, use treated and bott

33
Q

listeria

bacterium

A

source: unpasterized milk, frsh soft cheease, lunch meat, hots dogs.

symptoms: NVD, muscles aches, stiff neck, headache and fever

how to avoid: use only pasteurized products, safe food handling, cook food thoroughly.

  • pregnant women are very susceptible
34
Q

salmonella

bacterium

A

source: eggs, poultry, dairy, meat

symptoms: NVD

onset: 4-7 days

how to avoid: sanitary food handling, pasteruized products, refrigeration, cook food properly

35
Q

botullism

A

source: botullinum toxi (canned food)

symptoms: double vision, inability to swallow, speech difficulty, paralysis.

onset: 4-36 hours

how to avoid: use proper canning methods. do not purchace leaky, bent, bulging or broken cans

36
Q

solid waste

A

garbage, sludge, and other discarded material from agriculture, mining, gas production, and industry

37
Q

hazardous waste

A

dangerous to health and/or the enviornment. ignitable, corrosive, reactive or EPA designated
- batteries, mercury items, or flourescent lights

38
Q

electronic waste

A

often contains polyvinylchloride, brominated flame retardants, lead, and mercury.

39
Q

solid waste management

A

source reduction, recycling, reuse, composting, sanitary landfills, combustion

40
Q

lead!

A
  • often contaminates well water
  • found in soil, household dust, air, paint, batteries, and gasoline
41
Q

who is at the greatest risk for lead poisoning?

A

children! kids absord 50%, adults only 10%

42
Q

what major health problems can lead cause?

A

anemia, birth defects, bone damage, learning disabilties, sterility, neurological and psychological disfunction

43
Q

what is the number 1 vectorbone disease?

A

lyme disease

44
Q

what are some natural hazards?

A

wildfires, earthquakes, hurricanes, tornadoes, volcanic eruptions, floods, tsunamis

45
Q

radiation

A

process in which energy is emitted as particles or waves

46
Q

high-energy ionizing radiation

A

damages living cells and tissues
(x-rays, sun, erosion of the ozone layer)

47
Q

non-ionizing radiation

A

has not been proven to cause cancer
(microwaves, computer screens, cell towers)

48
Q

how to avoid skin cancer!

A
  • ABCD rule (asymmetry, border irreguarity, color is not uniform, diameter is greater than 6)
  • limit sun exposure from 10-4 pm
  • use sunscreen with SPF 15
  • do not use tanning beds
49
Q

impact of population growth

A

global warming, acid rain, bulging landfills, ozone depletion, increasing crime rate

50
Q

how can population growth be managed? naturally?

A

contraception, conception control, social policy

naturally: famine, epidemic, warfare

community health (8 decks)

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