Midterm Definitions

Question 1

IOM Definition of Public Health

Answer 1

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

Question 2

Professional Definition of Public Health

Answer 2

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.

Question 3

Primary Prevention

Answer 3

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.

Question 4

Secondary Prevention

Answer 4

Risk appraisal and reduction through intervention. Mitigate effects of existing disease.

Screening, detection, early diagnosis, treatment and followup

Question 5

Tertiary Prevention

Answer 5

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.

Question 6

Core Function: Assessment (1)

Answer 6

Community based diagnosis to define population and identify at risk groups
Nutrition surveillance and monitoring
Population based epidemiological approach

Question 7

Core Function: Policy Development (2)

Answer 7

Develop consensus on societal goals
Set course of action
Allocate resources
Leadership
Policy Development in Nutrition

Question 8

Core Function: Assurance (3)

Answer 8

Implementation of legislative mandates

Question 9

USDA: United States Department of Agriculture

Answer 9

Administers the major domestic food and nutrition assistance programs such as WIC, SNAP, School Lunch and Breakfast

Question 10

USDHHS: U.S. Department of Health and Human Services

Answer 10

Principal agency for protecting health of Americans and providing essential human services

Question 11

Food Desert (USDA)

Answer 11

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.

Question 12

Food Desert (CDC)

Answer 12

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.

Question 13

Objective Types

Answer 13

Structure - Provides resources
Process - Provides the “how”
Outcome - Provides desired results, need baseline data
Impact - Provides long-term effects (positive, negative, intended, unintended)

Question 14

Evaluation Types

Answer 14

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

Question 15

Goals of Community Assessment

Answer 15

1. Provide baseline information
2. Establish Nutrition care priorities
3. Determine nutritional high risk groups
4. Predict areas of need

Question 16

Types of Data in Assessment of Community Nutrition

Answer 16

Demographic
Vital Statistics
Nutritional Status
Health Literacy
Food Sustainability

Question 17

IOM Definition of Health Literacy

Answer 17

The degree to which individuals can obtain, process, and understand the basic health information and services they need to make appropriate health decisions.

Question 18

Dietary Guidelines for Americans 2010

Answer 18

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

Question 19

DGA’s Foods to Reduce

Answer 19

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

Question 20

DGA’s Foods to Increase

Answer 20

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

Question 21

Dietary guidelines from major health organizations agree in their basic message of:

Answer 21

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