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NUFS 377 > Final > Flashcards

Final Flashcards

1
Q

Criteria for defining community problems

A 
frequency
duration
scope or range
severity
perceptions
root causes
barriers
political/financial support
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2
Q

Health Risk Appraisal (HRA)

A

a survey instrument that is used to characterize a population’s general health status

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3
Q

Steps in program planning

A
  1. review results of community needs assessment
  2. define a program goal and objectives
  3. develop a program plan (intervention, nutrition education, marketing plan)
  4. identify funding sources
  5. implement the program
  6. evaluation
  7. communicate findings
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4
Q

Goals vs. Objectives

A

Goals are broad statements of desired changes or outcomes of the program - long term.

Objectives are specific, measurable actions to be completed within a specific time frame.

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5
Q

Components of an Objective

A
  1. the action to be undertaken
  2. the target population
  3. an indication of how success will be measured or evaluated
  4. the time frame the objective will be met
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6
Q

Outcome objectives

A

Measurable change in health or nutritional outcome
e.g. “within 6 months, we will increase by 10% the number of youth between ages 12 and 18 who believe that physical activity is essential for their overall health”

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7
Q

Process objectives

A

Measurable activities carried out by the community nutritionist and others implementing the program
e.g. “each community nutritionist will conduct two nutrition lectures over the duration of the program”

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8
Q

Structure objectives

A

Measurable activities surrounding the budget, staffing patterns, management and use of resources
e.g. “each community nutritionist will submit a statement of expenses related to conducting the program on the final day of the month”

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9
Q

Implementation definition

A

the set of activities directed towards putting a program into effect

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10
Q

Evaluation definition

A

the use of scientific methods to judge and improve the planning, monitoring effectiveness and efficiency of health, nutrition and other programs

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11
Q

Formative evaluation

A

The process of testing and assessing certain elements of a program before it is fully implemented

  • aka. pilot testing
  • occurs at the design phase of the program
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12
Q

Process evaluation

A

A measure of program activities that include how a program is implemented.

  • focus on how a program is delivered
  • helps to identify reasons why a program wasn’t effective
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13
Q

Impact evaluation

A

The process of determining whether the program’s methods and activities resulted in the desired changes in the client

  • used to determine whether and to what extent a program contributed to accomplishing goals
  • usually short term
  • must be tied to goals and objectives
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14
Q

Outcome evaluation

A

Used to determine whether the program or intervention had an effect on the target population’s health status, food intake and other outcomes

  • aka. summative evaluation
  • similar to impact evaluation
  • long term
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15
Q

Cost benefit analysis

A

Examines the program outcomes in terms of money saved or reduced costs
e.g. dietary counselling costs $100 but results in $500 savings in medical costs

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16
Q

Cost effectiveness analysis

A

Examines the effectiveness of reaching the program’s goals to the monetary value of resources going into the program.
- may be used to compare two interventions and determine which can be most effective for the least cost

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17
Q

Food insecurity definition

A

the inability to acquire or consume an adequate diet quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so

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18
Q

Food security definition

A

exists when all people at all times have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy lifestyle

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19
Q

Food insufficiency definition

A

An inadequacy in the amount of food intake because of money or resources

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20
Q

Hunger

A

The uneasy and painful sensation caused by the lack of food

- involuntary

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21
Q

Individual vs household food insecurity

A

At the individual level, food insecurity is experienced as inappropriate and inadequate food consumption, including the physiological sensation of hunger

At the household level, food insecurity is related to the food supply and management and acquisition

22
Q

Who is most at risk for food insecurity?

A

single parent households (particularly if there are children)
low levels of maternal education
young maternal age
low income
aboriginals living off reserve
those who rent their homes
this receiving social assistance as their key income source

23
Q

What is the biggest determinant of food security?

A

Income

24
Q

Material deprivation

A

The inability for individuals or households to afford those consumption goods and activities that are typical in a society

25
Q

How is food insecurity related to obesity?

A
  • cyclical food deprivation results in overeating
  • preoccupation with food due to food restriction and deprivation
  • fruits and vegetable too expensive, lower cost of energy dense foods
  • lack of availability of healthy foods in low income areas
  • more fast food places in low income areas
  • fewer opportunities for physical activity
  • stress
26
Q

Market Basket Measure (MBM)

A

Measure of low income based on the cost of a specified basket of goods and services

27
Q

Low income cut offs (LICOs)

A

Income thresholds at which a family would typically spend 20% or more of its income than the average family on the necessities of food, shelter and clothing
- i.e. if you spend more than 20% of your income on those things you are below the LICO

28
Q

What are the highest and lowest age groups for food insecurity?

A

highest - 20-34

lowest - 65+ (they get their pension)

29
Q

The social/cultural influences on the type of food eaten by different SES

A

High SES

  • more fresh produce
  • more options and variety
  • more meat
  • more “trendy food”

Lower SES

  • may eat rescued food
  • fast, easy meals,
  • increased foods where servings are stretched
  • more inexpensive foods such as KD, pizza pops, instant noodles etc
30
Q

Two class based relations to food

A

1) Substance - the idea that food is material that sustains the body and gives strength
2) Form - food as self-discipline to an aesthetic idea

31
Q

Trend in breastfeeding initiation

A

Has increased over time

32
Q

Trend in breastfeeding duration

A

Has decreased over time

33
Q

Barriers to initiating breastfeeding

A

unappealing/disgusting, bottle feeding easier, mother has medical condition, mother smokes

34
Q

Barriers to duration of breastfeeding

A

Not enough breastmilk, child weaned themselves, return to work, inconvenience/fatigue

35
Q

Nutrients commonly associated with mental health

A

PUFAS (omega 3), Minerals (zinc, magnesium, iron), B vitamins (B12, B6, folate), antioxidants

36
Q

Contributing factors for eating disorders

A

Genetic and biological (genetic predisposition)
Family (anorexic - more rigid family structure, bulimia - less stable family organization)
Social and Media

37
Q

What are the trends for Canadian childhood overweight/obesity?

A
  • Rising

- increases highest among 12-17 year old group

38
Q

Generational Gradient Effect of obesity

A

children and adolescence among new immigrants to industrialized countries are more likely to be susceptible to obesogenic environments of host country
- rising prevalence of overweight/obesity from 1st to 2nd to 3rd generation

39
Q

Changes in the lifestyles of children since the mid 70’s

A
  • outside play has decreased
  • more inside screen time
  • increased portion sizes
  • more convenience (dishwashers)
  • more eating out
  • more car use
  • less cooking
  • more advertising exposure
  • less family meals eaten together
  • less unscheduled time
  • more urbanization
  • more junk food/snacking
40
Q

Individual determinants of healthy eating in childhood

A

biological factors (age, sex)

  • with age more independence - can drive, more eating away from home, more snacking, less breakfast eating
  • sex –> females at greater nutritional risk

food preferences

  • guided by taste or liking alone
  • dislike for vegetables means they won’t eat them
  • personal preference for fast food/snacks

nutrition knowledge

  • low
  • knowledge does not consistently influence dietary behaviour

attitude

41
Q

Collective Determinants of healthy eating in childhood

A

economic

  • food price most important factor when income is restricted
  • low educational status of parents
  • maternal employment negatively associated with family meals eaten at home

Social - family

  • intakes of children correlated with mother
  • positive association between availability of f&v in home and consumption
  • positive association between family meals and healthy eating

Social - media

  • influence purchasing and consumption of food seen on tv
  • influence dieting behaviour in adolescent girls
42
Q

Individual determinants of healthy eating in seniors

A

age
sex (widowhood makes a big difference for lifestyle and eating habits - especially in men)
education
ses
physiological/emotional factors (lose smell, taste, loneliness)
lifestyle issues (mobility issues)
KAB (elderly often don’t share the same beliefs as HCP)

43
Q

Collective determinants of healthy eating in seniors

A 
accessible nutrition information
shopping environments
targeted marketing
social support
community based health and nutrition services
44
Q

Chronic disease key modifiable risk factors

A

tobacco use
unhealthful diets
physical inactivity
alcohol abuse

45
Q

Chronic hunger definition

A

someone who consumes fewer than the calories required to perform basic physiological function and light physical activity

46
Q

Absolute poverty definition

A

A condition of life so limited by malnutrition, illiteracy, disease, squalid surroundings, high infant mortality and low life expectancy as to be beneath any reasonable definition of human decency

47
Q

Protein energy malnutrition (PEM)

A
  • most widespread form of malnutrition

thin for height (acute)
short for age (chronic)

kwashiorkor (protein deficiency) and marasmus (food deficiency)

48
Q

relational or high context cultures

A 
value placed on traditional foods
food presentation as important as taste
preference for complex foods
tendency to favour taste over nutrition
unwillingness to try unfamiliar food
49
Q

task oriented or low context cultures

A

value placed on practical or nutritious foods
preference for single quick food dishes
willingness to accept new foods and adopt personal eating habits

50
Q

intercultural competence definition

A

the ability to interact, communicate and relate effectively and appropriately in a variety of cultural contexts

51
Q

Aspects of intercultural competence

A

Mindset
Skill set
Heartset

NUFS 377 (2 decks)

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