HHD exam

Question 1

Physical H&WB

Answer 1

def: the functioning of the body and its systems includes the capability to perform daily activities or tasks, and is supported by factors such as physical exercise, balanced diet, adequate rest/sleep

key: strong immune system, healthy body weight, functioning of body systems, adequate energy levels

Question 2

Social H&WB

Answer 2

def: equal opportunity for all to function as contributing members of society and is supported by empathy for others and a sense of personal accountability

key: effective communication with others, supportive and well-functioning family, supportive network of friends, productive relationships with others

Question 3

Emotional H&WB

Answer 3

ability to express feelings in a positive way, the ability to display resilience, the degree to which someone feels emotionally secure/relaxed, the ability to experience and respond to appropriate reactions

key: recognise a range of emotions, experience appropriate emotions, high level of resilience, effectively respond and manage emotions

Question 4

Mental H&WB

Answer 4

def: state of a person’s mind and ability to think/process information, enables people to positively form opinions, make decisions, use logic

key: positive self-esteem, low levels of stress and anxiety, positive thought patterns, high levels of confidence

Question 5

Spiritual H&WB

Answer 5

def: ideas beliefs, values, ethics arise in the mind, includes concepts of hope, peace, a guiding sense of meaning or value

key: sense of belonging, act according to values/beliefs, positive meaning and purpose in life, peach/harmony

Question 6

BOD

Answer 6

measure of impact of disease and injuries
measures the gap between current health status and an ideal situation
measured using DALY

Question 7

Core Activity Limitation

Answer 7

when an individual has difficulty or requires assistance with self-care, mobility, communication

Question 8

DALY

Answer 8

disability adjusted life years
measure of BOD
one DALY = one year of healthy life lost due to illness and/or death
calculated as the sum of the years of life lost (YLL) due to premature death and the years lived with disability (YLD)

Question 9

Health

Answer 9

state of complete physical, mental, social wellbeing; it is not merely the absence of disease or infirmity

Question 10

Health Indicators

Answer 10

used to measure and compare health status

Question 11

Health Status

Answer 11

individuals or populations overall H&WB
takes into account various aspects

Question 12

Incidence

Answer 12

number of new cases of a disease or condition in a population during a given time

Question 13

Life Expectancy

Answer 13

number of years of life - on average - remaining to an individual
most commonly used measure is life expectancy at birth

Question 14

Morbidity

Answer 14

ill health in an individual and levels of ill health within a population

Question 15

Mortality

Answer 15

number of deaths in a population in a given period

Question 16

Prevalence

Answer 16

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

Question 17

Psychological Distress

Answer 17

unpleasant feelings and emotions that affect an individuals level of function

Question 18

Rate Of Hospitalisation

Answer 18

hospitalisation can occur as a result of ill health, emergency treatment when admitted receiving ongoing medical care
youth have relatively low levels of hospitalisation
injury and poisoning are the leading cause for youth

Question 19

Self-Assessed Health Status

Answer 19

based on an individuals own perspective of their H&WB
rating are excellent, very good, good, fair, poor

Question 20

YLD

Answer 20

years lived with disability
measure of how many years of life are lost due to disease, injury, disability

Question 21

YLL

Answer 21

years life lost due to premature death
measure of how many years of expected life are lost

Question 22

Carbohydrates

Answer 22

desc: macronutrient, primary energy source, stores energy, build macromolecules, assists in lipid metabolism

source: milk, bread, potatoes, corn

benefit: stables glucose/energy levels, fuels/stores energy, fuels brain, kidney, heart muscles, central nervous system

risk: too little causes weight gain, bowel problems, dieting problems, high cholesterol, kidney problems, too much increases risk of diabetes, heart disease, high cholesterol

Question 23

Fibre

Answer 23

desc: in all foods of plant origin, like a cleaner, soluble fibre interacts with fibre and becomes a gel-like substance, insoluble fibre combines with food ti bulk up stool

source: grains, fruit, vegetables, seeds

benefit: fullness, lower cholesterol, controls blood sugar, prevent constipation, protective against weight gain and diabetes

risk: low fibre can cause constipation, increase chance of bowel cancer and heart disease

Question 23

Fibre

Answer 23

desc: in all foods of plant origin, like a cleaner, soluble fibre interacts with fibre and becomes a gel-like substance, insoluble fibre combines with food ti bulk up stool

source: grains, fruit, vegetables, seeds

benefit: fullness, lower cholesterol, controls blood sugar, prevent constipation, protective against weight gain and diabetes

risk: low fibre can cause constipation, increase chance of bowel cancer and heart disease

Question 24

Protein

Answer 24

desc: build, maintain, repair cells, secondary source of energy, made up of amino acids source: eggs, dairy products, meat, soy products benefit: build, maintain, repair body cells, secondary source of energy risk: protein found in plants need to be eaten with other protein to make sure all amino acids are consumed

Question 25

Sat Fat

Answer 25

desc: energy, protects organs, supports cell growth, lowers cholesterol and blood pressure, helps body absorbs nutrients source: butter, cakes, fatty meats, cured meats benefit: benefit brain health, CV health, bone health, immune health, nervous system health risk: too much causes cholesterol to build in arteries, raise LDL (low density lipoprotein) cholesterol (bad)

Question 26

Trans Fat

Answer 26

desc: bad fat, found naturally in some foods, created during hydrogenation source: fast foods, bakery products, some vegetable oils, potato benefit: none risk: increase risk of death, increase LDL (low density lipoprotein) levels, lowers HDL (high density lipoprotein) cholesterol levels

Question 27

Mono Fat

Answer 27

desc: healthy fat, reduce LDL, lower risk of heart disease and stroke, help develop and maintain body cells source: olives, peanuts, canola oils, avocados benefit: healthy fat risk: reduces risk of heart disease, decrease inflammation, help with weight loss, improve insulin sensitivity

Question 28

Poly Fat

Answer 28

desc: healthy fat, protects organs, insulates body, regulate temperature, source of energy, essential part of body tissue, carries fat soluble vitamins, split into omega 3 and 6 source: maize, sunflower, safflower, soy beans benefit: reduce LDL levels risk: too little causes the body to have trouble regulating temp, no fat stores, chance of infertility, dry skin and hair, too much causes weight gain, obesity, high blood pressure, breathlessness, heart disease, diabetes

Question 29

Iron

Answer 29

desc: mineral, produces haemoglobin which is in red blood cells and carries oxygen, produces myoglobin which provides oxygen to muscles source: meat, green leafy vegetables, beans, cereal benefit: increased energy and focus, assists in intestinal processes,supports immune system, regulate body temp, assist in brain development, produces collagen risk: too little cause anaemia (fatigue, weakness, pale skin, shortness of breath, dizziness, chest pain, cold hands/feet, irregular heartbeat, upset stomach, constipation, nausea, abdominal pain, vomiting, fainting, decrease in zinc absorption

Question 30

Calcium

Answer 30

desc: mineral, builds bones and hard tissue, clots blood, helps muscles contract, regulates normal heart rhythms and nerve functions source: dairy products, leafy greens, lentils, tofu benefit: protect aginst bone loss, children need to prevent rickets risk: too much causes poor muscle tone, poor kidney function, low phosphate levels, constipation, nausea, weight loss, extreme tiredness, frequent need to urinate, abnormal heart rhythms, high risk of death from heart disease

Question 31

Overconsumption of Sat/Trans Fat

Answer 31

increased blood cholesterol levels weight gain reduced self-esteem reduced feelings of self-worth increased stress

Question 32

Overconsumption of Energy Intake

Answer 32

social exclusion from bullying reduced self-esteem reduced feelings of self-worth increased stress weight gain

Question 33

Overconsumption of Simple CHO

Answer 33

over-eating feeling of hunger desire for sugary foods weight gain increased risk of insulin ressitance

Question 34

Underconsumption of Fibre

Answer 34

constipation decreased blood glucose and blood cholesterol levels feeling tired overeating

Question 35

Underconsumtion of Iron

Answer 35

fatigue and weakness difficulty concentrating, completing tasks, getting energy

Question 36

Underconsumption of Calcium

Answer 36

impacts peak bone mass

Question 37

Underconsumption of Protein

Answer 37

slow growth impacts muscle tissue reduced energy feeling tired and lethargic

Question 38

Underconsumption of Vitamin C

Answer 38

reduced iron absorption

Question 39

AGHE - Australian Guide to Healthy Eating

Answer 39

desc: works with Australian Dietary Guidelines, federal government, poster, aims to reduce nutritional imbalances, pie chart groups: vegetables, fruit, grains, lean meats, milk, yoghurt, cheese products, advantage: colourful, easy to read, basic nutrition advice, alt version (Indigenous Guide to Healthy Eating) disadvantage: no serving sizes, still possible to make poor food choices, no composite foods, subjectivity for food allocation, can be difficult to follow