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Health Promotion > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

______ aims to PREVENT the disease or injury BEFORE it occurs

A

primary prevention

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2
Q

target population in primary prevention

A

susceptible people

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3
Q

the goal of primary prevention is to decrease disease ____

A

incidence

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4
Q

______ aim is to decrease the IMPACT of a disease or injury that has already OCCURRED

A

secondary prevention

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5
Q

target population with secondary prevention

A

asymptomatic people

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6
Q

goals with secondary prevention is to DEC ____ or ____

A

prevalence or consequences

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7
Q

______ aims to soften the impact of an ONGOING illness or injury that has LASTING effects

A

tertiary prevention

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8
Q

target population with tertiary prevention

A

symptomatic people

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9
Q

goals of tertiary prevention is to DEC ____ or ____-

A

complications or disability

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10
Q

what were the results of the Vietnam study

A

the community was provided with nutritional education and access to nutritious food, a significant reduction in acute resp illness and diarrhea was seen in the children studied

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11
Q

what disease was associated with the tomatoes/jalapenos case in 2008

A

salmonella from mexican jalapeños

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12
Q

what disease was associated with the recall of 550 million eggs in 2010

A

salmonella from “quality egg” and “hilldale farm” egg shells

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13
Q

what disease was associated with the Jensen Colorado farm cantaloupes in 2011

A

listeriosis

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14
Q

what outbreak is considered the worst foodborne illness outbreak in the United States

A

listeriosis - jensen farms colorado (30 deaths)

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15
Q

smokers eating 2-3 servings of ______ a week had the LOWEST risk of lung cancer

A

cruciferous vegetables

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16
Q

carbohydrates are broken down in what 3 places

A

mouth, stomach, SI

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17
Q

what enzymes break down carbs

A

carbohydrase, amylase (saliva- breaks down starch)

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18
Q

proteins are broken down in what two places

A

stomach, SI

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19
Q

what enzyme breaks down protein

A

protease (stomach acid helps too)

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20
Q

vitamins are absorbed in the

A

SI

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21
Q

bile is produced in the ___ and stored in the ____

A

liver, stored in gallbladder

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22
Q

____ is the precursor molecule of bile

A

cholesterol

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23
Q

function of bile

A

digestion of fats and fat soluble vitamins in the SI

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24
Q

list the 8 water soluble vitamins

A

B1, B2, B5, B6, B7, B9, B12, vit k

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25
Q

b1 =

A

thiamine

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26
Q

b2 =

A

riboflavin

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27
Q

b5 =

A

pantothenic acid

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28
Q

b6 =

A

pyroxidene

29
Q

b7 =

A

biotin

30
Q

b9 =

A

folic acid

31
Q

b12 =

A

cobalamin

32
Q

what are the two goals of energy assessment

A
  1. determine energy requirements of pt, BMR

2. determine the energy content of food

33
Q

1 calorie is the

A

amount of heat required to raise the temperature of 1 ml of water by 1 degree c

34
Q

1g of protein = ___ kcal

A

4

35
Q

1g of carbs = ___kcal

A

4

36
Q

1g of fat = ___kcal

A

9

37
Q

BMR =

A

basal metabolic rate, energy expenditure at rest

38
Q

BMR can be assessed in what two ways

A

detection of O2 inhalation and CO2 exhalation while supine, measurement of body tissue volumes (muscle mass and bone density)

39
Q

what is the preferred form of energy

A

glycogen

40
Q

if glycogen stores are depleted your body breaks down

A

adipose tissue

41
Q

____ is seen in marathoners. Uses O2, stored fat for ATP production

A

aerobic pathways

42
Q

____ is seen with sprinters. NO O2 used for ATP production

A

anaerobic pathways

43
Q

anyone over the age of 2 should get at least ____ min of ____ exercise once a day

A

30 min of moderate intensity exercise once a day

44
Q

non essestial AA are made by

A

our bodies

45
Q

essential AA must be

A

in our diet (not synthesized by our bodies)

46
Q

without all essential and non essential AA the body must

A

break down existing proteins o create new ones

47
Q

____ is the marker of protein catabolism

A

nitrogen

48
Q

protein catabolism occurs when

A

under extreme conditions, very sick/malnourished/ insufficient calories over a long time period

49
Q

what is the connection between protein and HIV/AIDS

A

insufficient protein will lead to a worse prognosis/mortality (INC immune response requires INC protein synthesis)

50
Q

three types of fats that INC disease risk

A

trans, saturated, omega 6 fatty acid

51
Q

three types of fats that DEC disease risk

A

poly and mono unsat, omega 3 fatty acids

52
Q

saturated fats have no ____ and are ____ with H

A

no double bond, saturated w H

53
Q

unsaturated fats have at least ____ and are ____

A

have at least one double bonded C, and are not saturated with H

54
Q

_____ converts UNSATURATED fat to SATURATED fats

A

hydrogenation (add H atoms to saturate all bonds)

55
Q

glycemic index is the relative ability of

A

carbs to INC BS levels

56
Q

HIGH GI foods lead to

A

a quicker INC in BS than low

57
Q

sweetness index is the measure of

A

sweetness in various sugars and artificial sweeteners

58
Q

____ is 2 times sweeter than ____

A

fructose is 2 x sweeter than sucrose

59
Q

_____ with medium or low glycemic index foods can help diabetics control their BS

A

meal planning

60
Q

_____ are sweeter than natural sugars

A

artificial sweeteners

61
Q

artificial sweeteners INC ____ even more than natural sugars

A

INSULIN

62
Q

normal FPG blood sugar

A

less than 100mg/100ml

63
Q

diabetic casual plasma glucose

A

greater than 200mg/100ml

64
Q

normal OGTT level

A

less than 140mg/100ml

65
Q

normal AIC

A

4-6%

66
Q

which type of diabetes is rapid onset

A

type 1

67
Q

in type ____ diabetes the immune system attacks insulin producing beta cells

A

type 1

68
Q

in type 2 diabetes cells

A

become resistant to the effects of insulin

Health Promotion (1 decks)

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