Community/Public Health

Question 1

All Great Programs Must Be Strong Ideas
-Assessment
-Goals/Objectives (smaller)
-Management system
-Budget
-Support
-Implement

Answer 1

Program Planning

Question 2

-Identify Nutrition Problem
-Define parameters
-Collect data
-Analyze data
-Share results
-Set Priorities

Answer 2

Community Assessment Steps

Question 3

descriptive profile of a sample of participants at ONE point in time

Answer 3

Survey

Question 4

descriptive profile of a sample of participants thru CONTINUOUS monitoring

Answer 4

Surveillance

Question 5

-uniform food standards in Aus/NZ
-2002

Answer 5

Food Standards Code

Question 6

-develops and manages food standards for food (FSC)

-regulates food labels

-imported food

-food recalls

Answer 6

Food Standards Australia and New Zealand (FSANZ)

Question 7

1. General Food Standards
2. Food Product Standards
3. Food safety Standards
4. Primary production standards

Answer 7

“chapters” new joint FSC

Question 8

labelling, food additives, residue, contaminants

Answer 8

Chapter 1 “general food standards”

Question 9

food specific (i,e. meat, alcoh, dairy) standards

Answer 9

Chapter 2 “food product standards”

Question 10

-protection of public health
-info relating to food so consumers make informed choices
-prevent misleading conducts

Answer 10

responsibilities of FSANZ

Question 11

-policy setting and approval for food regulations

Answer 11

-Australia new Zealand Food Regulation Ministerial Council (ANZFRMC)

Question 12

FSANZ Nutrition Panel Calculator

Answer 12

helps calculate value for nutrition labels

Question 13

Energy, protein, carbs, sugar, fat/sat fat, sodium
&
nutrients assoc w claims made

Answer 13

Nutrition Label requirements

Question 14

additives, ingredients, might cause adverse reaction, storage requirements, supplier info, best before/use by

Answer 14

Additional food label requirements

Question 15

-different interpretations by states and territories
-amount of resources to enforce compliance

Answer 15

issues facing food standard code (FSC) enforcers

Question 16

factors that impact health and wellness of individuals

Answer 16

determinants of health

Question 17

lower life expectancy (younger than 75)
-high rates of chronic disease (malnutrition, obesity, CVD, type 2 diabetes, CKD and tooth decay, eye & ear)
-Low birth weights

Answer 17

Indigenous Stats

Question 18

born, grow, work, live and age conditions

Answer 18

social det of health

Question 19

low income, unemployment, inadequate housing, lack of education, no transport, high food costs, food/nutrition literacy

Answer 19

Food insecurity causes in ATSI

Question 20

campaign/strategy that aims to close the health and life expectency gap between ATSI ppl

Answer 20

Closing the gap

Question 21

Largest & most comprehensive health survey ever conducted in Australia

-nutrition, phys activity, chronic disease & nutrient biomarkers

Answer 21

ABS-Australian Health Survey

Question 22

smoking, alcohol, obesity, sedentary

Answer 22

ATSI ppls health risks

Question 23

funds high quality healthcare for aboriginal ppl

Answer 23

Indigenous Australian’s Health Programme

Question 24

primary health care service created and run by local aboriginal communities

Answer 24

National Aboriginal Community Controlled Health Organization (NACCHO)

Question 25

main policy doc for improving helath outcomes for aboriginal

Answer 25

National Aboriginal and Torres Straight Island Health Plan

Question 26

-veg & legumes
-fruit
-grains
-lean meats, fish, tofu
-dairy
-veg & grains highest

Answer 26

Daily 5 food groups

Question 27

-saturated fat
-added salt
-added sugar
-alcohol

Answer 27

Guidelines 3 “limit intake of foods”

Question 28

Min number of recommended VEG serves/day (75 g)

Answer 28

6

Question 29

Min number of recommended FRUIT serves/day (150 g)

Answer 29

2

Question 30

Min number of recommended GRAINS serves/day

Answer 30

6

Question 31

Min number of recommended MEAT/FISH/EGG/NUTS/TOFU serves/day

Answer 31

3

Question 32

not essential or necessary part of healthy diet
ex: sweets, processed meat, pies, fried food, soft drinks, alcohol

Answer 32

discretionary choices

Question 33

-bad fats that increase risk of heart disease

ex: butters, palm oil, cakes, processed meats, burgers, pizza, fried foods

Answer 33

saturated fats

Question 34

2 standards drinks/day

Answer 34

current alcohol limit recc

Question 35

FS/supply and trade

ex: productive farming systems, productivity policies

Answer 35

food availability

Question 36

FS/economic and physical access to food

ex: cash crops, remote areas

Answer 36

food access

Question 37

FS/how the body uses various nutrients in food

ex: nutrition & food safety, diverse diets, adding value to food

Answer 37

Food Utilisation

Question 38

FS/food being stable at all times

ex: environmental, conflict, job loss

Answer 38

Food stability

Question 39

iron, vit A and zinc

Answer 39

Common international deficiencies

Question 40

care from a specialist
-requires specific expertise

Answer 40

secondary care

Question 41

specialized care in a hospital setting
-requires specialized equipment
ex: heart surgery, dialysis

Answer 41

tertiary care

Question 42

enabling ppl to increase control over and improve health

Answer 42

health promotion

Question 43

advocate, enable, mediate

Answer 43

basic health promotion strategies

Question 44

broader, population-level focus

vs.

narrow focus, local-level

Answer 44

public vs. community nutrtion

Question 45

-1986
-health promotion/prereqs of health charter

Answer 45

Ottawa Charter

Question 46

quick, standardized way to compare similar packages foods
-0.5-5

Answer 46

Health Star Ratings

Question 47

-total energy
-sat fat, sodium and sugar
-protein, fruit veg and fibre

Answer 47

Health Star rating criteria