Know for Exam 1

Question 1

ottawa charter for health promotion strategies

Answer 1

1. build healthy public policy - create healthy conditions
2. create supportive environments - take care of each other, our communities and our natural environment. Physical environments are healthy and safe and living and working conditions are stimulating and satisfying
3. strengthen community action - communities identify issues and work together to make changes that will enhance health
4. develop personal skills - help clients develop personal skills, enhance coping strategies and gain control over their health and environment.
5. reorient health services - to shift emphasis from treating disease to improving health and to make the health care system more efficient and effective.

Question 2

what are carbohydrates?*****

Answer 2

the primary source of energy/fuel for body

• includes vitamins and minerals, such as vitamin c and folic acid
• an important source of fibre
• provide calories, used to provide energy or stored as fat/glycogen

Question 3

monounsaturated fats

Answer 3

• liquid at room temp. and turn cloudy in the fridge
• plant oils (peanut and olive oil), avocados, nuts (almonds, hazelnuts, and pecans), and seeds (pumpkin and sesame)
• decrease risk of heart disease

Question 4

polyunsaturated fats

Answer 4

• liquid at room temp as well as in the fridge
• sunflower, corn, soybean, and flaxseed oils, and also foods such as walnuts, flax seeds, and fish.
• includes omega 3 fats

Question 5

saturated fats

Answer 5

• limit these fats
• usually solid at room temp
• the primary sources are animal products (red meat and whole milk dairy products), topical vegetable oils (coconut and palm oil)
• Raises LDL or “bad” cholesterol that increases your risk of coronary heart disease.
• our bodies can produce all the saturated fat that we need when we consume enough of the good fats.

Question 6

trans fats

Answer 6

• limit these fats
• created by heating liquid vegetable oils in the presence of hydrogen gas making them more stable and less likely to spoil
• primary sources are vegetable shortenings, some margarines, many processed foods.
• raises LDL or “bad” cholesterol that increases your risk of coronary heart disease, as well as lowering HDL, or good cholesterol.