Midterm Definitions Flashcards
IOM Definition of Public Health
Public health is what a society does collectively to assure the conditions in which people can be healthy. In general, public health is to protect health and prevent disease.
Link between diet and illness
Provided core functions of public health
Professional Definition of Public Health
Public health / community nutrition is the application of nutrition through an organized community effort to improve or maintain optimum nutritional health of the population and targeted subgroups.
Primary Prevention
Health promotion to change environment and the community as well as family an individual lifestyles and behaviors to enhance and maintain a state of wellness.
Total population strategy to maintain health and to prevent new cases of disease.
Eliminates or reduces potential risk factors.
Secondary Prevention
Risk appraisal and reduction through intervention. Mitigate effects of existing disease.
Screening, detection, early diagnosis, treatment and followup
Tertiary Prevention
Treatment and rehabilitation to prevent or delay disability (or premature death). Mitigate effects of existing disease.
Prevent or delay disability, pain, suffering, and premature death.
Core Function: Assessment (1)
Community based diagnosis to define population and identify at risk groups
Nutrition surveillance and monitoring
Population based epidemiological approach
Core Function: Policy Development (2)
Develop consensus on societal goals Set course of action Allocate resources Leadership Policy Development in Nutrition
Core Function: Assurance (3)
Implementation of legislative mandates
USDA: United States Department of Agriculture
Administers the major domestic food and nutrition assistance programs such as WIC, SNAP, School Lunch and Breakfast
USDHHS: U.S. Department of Health and Human Services
Principal agency for protecting health of Americans and providing essential human services
Food Desert (USDA)
An area in the U.S. with limited access to affordable and nutritious food, particularly such an area composed of predominantly lower income neighborhoods and communities.
Food Desert (CDC)
Areas that lack access to affordable fruits, vegetables, whole grains, low-fat milk, and other foods that make up the range of a healthy diet.
Objective Types
Structure - Provides resources
Process - Provides the “how”
Outcome - Provides desired results, need baseline data
Impact - Provides long-term effects (positive, negative, intended, unintended)
Evaluation Types
Formative - Focuses on the process, judging the worth of a program while the activities are happening
Outcome - Measures what happened to who and how much, requires baseline data
Summative - Focus is on the outcome, judges the worth of a program at the end
Impact - Long-term effects, judging the worth of a program at the end
Goals of Community Assessment
- Provide baseline information
- Establish Nutrition care priorities
- Determine nutritional high risk groups
- Predict areas of need
Types of Data in Assessment of Community Nutrition
Demographic Vital Statistics Nutritional Status Health Literacy Food Sustainability
IOM Definition of Health Literacy
The degree to which individuals can obtain, process, and understand the basic health information and services they need to make appropriate health decisions.
Dietary Guidelines for Americans 2010
Goal: To improve health of current and future generations by promoting healthy eating and physical activity so that these become the norm among everyone
Intended for: Americans aged 2+, including those at increased risk for chronic disease
Overarching concepts:
1. Maintain calorie balance over time to achieve and sustain a healthy weight
2. Focus on consuming nutrient-dense (rich) foods and beverages
Main messages:
Balance calories to manage weight
Foods and food components to reduce
Foods and food components to increase
Building healthy eating patterns
DGA’s Foods to Reduce
Sodium (<2300mg/d, <1500mg/d for 51+, AA, HTN, DM, CKD) Sat. Fat(<10% total kcals) Trans fat (as low as possible) Dietary cholesterol (<300 mg/d) Solid fats and added sugars Refined grains Alcohol
DGA’s Foods to Increase
Fruits, vegetables, fat-free or low fat milk and milk products Variety of vegetables At least 1/2 all grains as whole grains Variety of protein foods Increase amt. and variety of seafood Replace protein for lower fat and calorie options Use oils to replace solid fats Potassium, fiber, calcium, vitamin D
Dietary guidelines from major health organizations agree in their basic message of:
Achieve/maintain a healthy body weight
Increase physical activity
Increase fruits, veg, whole grains, legumes
Limit SoFAS, sodium, sat. and trans fats, cholesterol
Choose fish/seafood, lean meats, poultry, low fat or fat free milk and milk products
Drink alcohol in moderation
