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Health and Human Development 1/2 > Exam Semester 1 Revision > Flashcards

Exam Semester 1 Revision Flashcards

1
Q

Health

A

Health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.

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2
Q

Limitations of WHOs definition of health

A
  • It is very unlikely that anyone will ever be in a ‘complete’ state of well-being.
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3
Q

Physical health

A

How efficiently the body and its systems
function, and includes the physical capacity
to perform tasks and physical fitness.
Example: State of the physical body,
including level of fitness,
resistance to disease, maintenance of appropriate weight to height
etc.

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4
Q

Mental health

A

Refers to the state of well-being in which The individual realises his or her own Abilities.
Example: Can cope with the normal stresses
of life

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5
Q

Social health

A

Refers to how effectively people are able to interact with others in their society and / or environment.
Example: Being accepted by others and
interacting well within different
groups of people, including family & peers, is very important for good social health.

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6
Q

Interrelationship between dimensions of health

A

Example: Prolonged ill health may cause poor mental health (e.g. Depression etc.) and also poor social
health – Not being able to interact with others due to ill health etc.

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7
Q

Development

A

A progressive series of changes which occur over the lifespan. Changes are qualitative and include physical, intellectual, emotional and social changes.

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8
Q

Physical development

A 
The changes that relate to 
people’s size and shape, 
and therefore, body
Structures. 
Example: Changes in Growth, fine and gross motor skills
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9
Q

Social development

A 
The increasing 
Complexity of behaviour 
Patterns used in relationships
With other people. 
Example: Changes in •	Ways in which we interact with other people
•	Complexity of our behaviour
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10
Q

Emotional development

A 
Deals with feelings and moods
And the way in which people
Express, understand and
Exercise control over them. 
Example: 
Changes in:
•	Feelings and moods
•	How we understand emotions
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11
Q

Intellectual development

A 
The ways in which people are
Able to think and reason. 
Example: 
Changes in:
•	Ways of thinking
•	Ability to solve problems
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12
Q

Development and principles:

A
  1. Development is Continual
  2. Development is Predictable
  3. Development cannot occur until a child is maturely and intellectually ready
  4. There is individual variation in the rate of development
  5. Development relies on muscular and neural maturation
  6. Development is sequential
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13
Q

Lifespan

A 
Prenatal: Conception to birth
Infancy: Birth - 2
Early Childhood: 2-6
Late Childhood: 6-12
Adolescence: 12-18
Early Adulthood: 19-40
Middle Adulthood: 40-65
Late Adulthood: 65 until death
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14
Q

Infancy

A

P-Teeth appear, rolls, sits, crawls
I-Speaking, brain and CNS development
E-Learn words, cries, smiles
S-Aware of family

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15
Q

Childhood

A

P-Can feed self, 1st set of teeth
I-uses many words, asks questions
E-increasing independence
S-learns to make friends

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16
Q

Adolescence

A

P-Puberty
I-Problem solving more complex
E-Intellectual maturity
S-May have an intimate relationship

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17
Q

Individual health status

A

An individual’s or populations overall health, taking into account various aspects such as life expectancy, amount of disability and levels of disease risk factors.

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18
Q

Key indicators to measure health status

A
  • Life expectancy
  • Mortality rates
  • Morbidity rates
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19
Q

Morbidity

A

The rate at which a particular disease or illness occurs.

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20
Q

Mortality

A

It refers to the deaths in a population. The mortality rate is therefore an indication of how many deaths occurred in a population in a given period of time for a specific cause.

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21
Q

Life expectancy

A

Life expectancy is one of the most common methods used to measure health status. It gives an indication of how long a person is expected to live.

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22
Q

Disability Adjusted Life Years (DALYs)

A

A measure of the loss of healthy life as a result of a non-fatal health condition, illness, injury or premature death.

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23
Q

Burden on disease (BOD)

A

A measure of the impact on diseases and injuries; specifically it measures the gap between health status and an ideal situation where everyone lives to an old age free of disease and disability. It is measured in DALYs.

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24
Q

Incidence

A

It refers to the number (or rate) of new cases of a disease/ condition in a population during a given period.

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25
Q

Prevalence

A

The number of proportion of cases of a particular disease or condition present in a population at a given time.

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26
Q

Healthy Adjusted Life Years (HALE)

A

It estimates the number of healthy years an individual is expected to live at birth by subtracting the years according to severity – from overall life expectancy.

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27
Q

Infant mortality rate

A

Infant mortality is the death of a child less than one year of age.

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28
Q

Reasons for increased life expectancy

A
  • Improved technology
  • Vaccination
  • Education
  • Hygiene
  • Advanced medication
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29
Q

Primary sexual characteristics in females

A
  • First ovulation
  • First menstruation
  • Ovaries, uterus, vagina, labia and clitoris enlarge in size.
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30
Q

Secondary sexual characteristics in females

A
  • Skin become oily
  • Body hair develops including underarm and pubic hair
  • Increased fat to muscle ratio
  • Hips widen
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31
Q

Primary sexual characteristics in Males

A
  • Penis enlarges
  • First ejaculation
  • Testes grow and start producing sperm
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32
Q

Secondary sexual characteristics in Males

A
  • Skin become oily
  • Facial hair appears
  • Voice lowers
  • Shoulders broaden
  • Increased muscle mass
  • Body hair develops including pubic, underarm, chest and arm hair.
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33
Q

Stage 1: Menstruation

Day 1-7

A

It is the elimination of the lining of the uterus from the body through the vagina. Menstrual fluid contains blood, cells from the uterus and mucus.

34
Q

Stage 2: Follicular phase

Day 1-14

A

It occurs on the first day of menstruation and it ends with ovulation. The pituitary gland secretes follicle stimulating hormone (FSH) which stimulated the ovary to produce around five to 20 follicles. Each follicle is a immature egg and it will develop to become mature.

35
Q

Stage 3: ovulation

Day 12-16

A

it is the release of the mature egg from the surface of the ovary. The egg travels down the fallopian tube to the uterus where it may get fertilised or it will die.

36
Q

Stage 4: luteal phase

Day 15-28

A

During ovulation, the egg bursts from its follicle. If the egg is fertilised, it will implant into the lining of the uterus to form the corpus luteum. If pregnancy does not occur the corpus luteum will die.

37
Q

Biological determinants

A

Factors relating to the body that affects health. E.g. Body weight, genetics, gender, blood cholesterol

38
Q

Behavioural determinants

A

Factors that can be eliminated or reduced through lifestyle or behavioural changes. E.g. smoking, alcohol, dietary intake, immunisation

39
Q

Physical environment determinants

A

It encompasses many factors that have a direct impact on health and individual health development such as air quality, housing etc. E.g. housing, recreational facilities, access to healthcare.

40
Q

Social determinants

A

aspects of society and the social environment that impacts on health, such as poverty, early life experiences, social networks and support. E.g. work, education, unemployment.

41
Q

Determinants of health

A

Determinants of health are factors that raise or lower the level of health in a population or individual. They help to explain or predict trends in health and why some groups have better or worse health than others.

42
Q

Protein - Macro

A
  1. Forms amino acids which are used in growth and repair of cells.
  2. Secondary source of fuel for energy production
    Meat, milk, chicken, fish, pork
43
Q

Fats/ lipids - Macro

A
  1. Provides fuel for energy production
  2. Provides cushioning and protection for vital organs
  3. Assists in temperature control
    Olive oil, avocado, canola oil, nuts, fried foods.
44
Q

Carbohydrates - Macro

A
  1. Is a source of fuel for energy production.

Cereals, rice, pasta, simple sugars

45
Q

Water - Macro

A
  1. Keeps the body hydrated for good health
  2. Regulates body temperature
  3. Helps cells to function
    Water, beverages, food
46
Q

Vitamin A - Micro

A
  1. Essential for normal vision, bone strength and a healthy immune system.
    Carrots, sweet potatoes, pumpkin, squash, spinach and other green leafy vegetables
47
Q

Vitamin C - Micro

A
  1. An antioxidant that helps to maintain cell growth
  2. Boosts the immune system
  3. Assists in the absorption of iron into the body.
    Kiwifruit, broccoli, blackcurrant, oranges and strawberries.
48
Q

Vitamin D - Micro

A
  1. Required for the absorption of calcium

Fish, beef liver, cheese and egg yolk.

49
Q

Calcium - Micro

A
  1. Required for hard tissue formation, which promotes bone health
    Dairy products, green leafy vegetables, salmon
50
Q

Iron - Micro

A
  1. It is an essential part of the ‘haem’ part of the haemoglobin.
  2. Reduces the risk of anaemia
    Lean red meat, poultry, fish, eggs, nuts, brown rice, tofu
51
Q

Sodium - Micro

A
  1. Needed for many cells to function correctly

Salt, foods that contain salt.

52
Q

Why is it important to have adequate nutrition in youth

A

Because you are still developing and your body needs all different nutrients so that it is able to function to its fullest.

53
Q

What type of carbohydrates should the majority of your daily intake be?

A

Complex carbohydrates because they provide a longer lasting effect on your body and they make you feel fuller for longer.
The amount of CHOs per day is about 55%.

54
Q

How much energy does 1 gm of carbohydrate provide?

A

16kj/gm

55
Q

What is fibre? How does it benefit our bodies?

A

Fibre is a type of carbohydrate that the body does not digest. There are two types:
- insoluble fibre
- soluble fibre
Fibre helps to reduce the risk of CVD by lowering LDL (bad) cholesterol in the blood.
Fibre makes you feel fuller, prevents overeating, and decreases the risk of obesity.

56
Q

What are the four types of fats?

A 
Energy: 37kj/gm = 30% of daily intake.
The four main types of fats are:
1. Saturated 
2. Monounsaturated
3. Trans fats
4. Polyunsaturated 
Fats help to protect vital organs such as the heart and kidneys by providing a protective supportive layer. Fat also provides energy
57
Q

What are food labels

A

Food labels will enable you to make informed food choices. All packaged food and beverages in Australia must include a Nutrition Information Panel and Ingredients List.
The ingredients listed are in order from most used down to least used.

58
Q

Use-by date

A

The ‘use-by’ label means that the item must be consumed on or before the ‘use-by’ date. This is because the item could become compromised if you leave it too long.

59
Q

Best before date

A

The ‘best before’ means that the item is at its prime consuming time on or before that date. The item will not become compromised however the quality will reduce as time goes on. It refers to the quality of the food.

60
Q

What order are the ingredients placed in on food labels and why? What percentage of the food does the ingredient have to be listed?

A

All ingredients must be listed in descending order by weight, including added water.
If ingredients make up less than 5% of the food, it does not have to be listed.

61
Q

What is the best way to use a nutrition label?

A

The nutrition information panel tells you the quantity of various nutrients a food contains per serve, as well as per 100g or 100ml. It is best to use the ‘per 100g or 100ml’ to compare similar products. The serving size may vary with different manufacturers.

62
Q

What are some of the nutrients listed on the nutrition information panels?

A
  • Energy (kilojoules)
  • Protein
  • Total fat
  • Saturated fat
  • Total carbohydrates
  • Sugars
  • Sodium
63
Q

Why are saturated fats listed separately on NIPs?

A

It helps consumers decide whether a food product may affect their blood cholesterol levels as it has a more significant effect on the blood cholesterol levels.

64
Q

4 other names for fats

A

Beef fat
Butter
Shortening
Coconut oil or palm oil

65
Q

4 other names for sugars

A

Brown sugar
Glucose
Maltose
Disaccharides

66
Q

4 other names for salt

A

Baking power
Garlic salt
Sodium
Celery salt

67
Q

How would you describe the health of Australian youth?

A

Australian youth health is overall very good as we are educated about exercise and dietary intake.

68
Q

What are four of the main causes of mortality and morbidity that impact on the health of Australia youth?

A
  • Injury
  • Diabetes
  • Cardiovascular disease
  • Mental health
  • Overweight and obesity
69
Q

Discuss what is the leading cause of death in youth? Do males or females experience higher rates?

A

Injuries are the leading cause of death among young people. Males have two to three times the death rate from injuries than females. This is because their frontal lobe has not fully developed and therefore they are not able to judge situations to the best of their abilities.

70
Q

What are three of the main types of injuries in youth?

A
  • Motor vehicle accidents
  • Suicide and self-harm
  • Drowning
  • Drug and alcohol overdoses
  • Falls
  • Homicide
71
Q

Mental ill health accounts for approximately 10% of BOD in male youth and 30% of BOD in females. Why is there so much difference in the rates of illness between males and females?

A

Because women are more in touch with emotions and so they are affected more by what people think of them and what they think of themselves in society.

72
Q

Diabetes

A

Diabetes is caused by having too much sugar (glucose) in the bloodstream
There are three main types of diabetes:
1. Type 1 diabetes – genetic defect
2. Type 2 diabetes – environmental and genetic
3. Gestational diabetes – pregnant women

73
Q

Statistics

A

▪ It is estimated that 1.7 million Australians are currently affected by diabetes.

74
Q

Diabetes and physical health

A

When a person develops diabetes, that person is not in their peak physical health. This is because the body needs assistance in able for it to function properly and most efficiently. range.

75
Q

Diabetes and mental health

A

People with diabetes are particularly susceptible to depression or anxiety in particular. Living with diabetes can be tiring and worrying because you are having to look after yourself every single day.

76
Q

Diabetes and social health

A

Issues such as low income, lack of education, poor housing and access to nutritious foods are central to the development of diabetes. Individuals with lower income and less education are 2 to 4 times as likely to develop diabetes.

77
Q

Diabetes and biological determinants

A

The risk of developing diabetes increases with age. This is because as you get older, you might exercise less, gain weight and lose muscle mass. Youth can be a protection against type 2 diabetes as that is when you are least likely to develop it.
Your genetic predisposition or family history may contain diabetes and so you are at risk of developing the disease yourself.

78
Q

Diabetes and behavioural determinants

A

Poor dietary health can mean that you develop type 2 diabetes. If your daily food consumption contains a lot of sugar then that can affect your blood glucose levels and it can result in type 2 diabetes.

79
Q

Diabetes and social determinants

A

A lack of education about diabetes means that people won’t know to monitor what they consume and they won’t know what sort of symptoms resemble diabetes.

80
Q

Diabetes and physical environment determinants

A

If there is a lack of transport to medical facilities, it will make it difficult for diabetics to get the necessary treatment.

81
Q

Diabetes and an organisations

A

Eric the balloon man:
The anti-obesity campaign which is put on by the government, urges Australians to ‘lose their bellies without missing out on the things we love’.

Health and Human Development 1/2 (6 decks)

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