Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GI > Nutrition and Public heath > Flashcards

Nutrition and Public heath Flashcards

1
Q

what can 29% of 13 most common cancers be prevented by

A

diet, exercise and weight management

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what are the two main cancers of the oesophagus

A

adenocarcinoma, squamous cell carcinoma

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what are the modifiable risk factors of oesophageal cancer

A

body fatness, alcoholic drinks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are the modifiable risk factors of stomach cancers

A

body fatness, alcoholic drinks, foods preserved by salt, processed meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what are the modiafiable risk factors for colon and rectum cancer

A

processed meat, alocohol, body fatness, red meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what decrease the risk of colon and rectum cancer

A

physical activity, wholegrains, dietary fibre, dairy, calcium supplements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is the most important avoidable cause of cancer in non smokers

A

obesity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

how many adults ins scotland in 2015 were overweight and obese

A

overweight 65%

obese 29%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what can increase and decrease the mortality of cancer

A 
increase= high BMI
decrease= exercise
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is the western dietary pattern and what does is it associated with

A

high in meat, fat, refined grains, and desserts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is lynch syndrome

A

genetic disorder thought to cause one in 25 bowl cancers- should be given aspirin to reduce risk of cancer and weight management advice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are the immediate problems of obesity

A 
Technical difficulties – surgical complications
DVT
Chest infection
Wound infection
Pressure ulcers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what are the other linger term problems of obesity

A 
Dealing with a stoma
Chemotherapy
Recurrent cancer
Second primary cancer
Cardiovascular disease risk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what are the lifestyle influences on nutrition

A

general socioeconomic, cultural, environmental conditions

living and working conditions

social and community influences

individual lifestyle factors

age, sex, hereditary factors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what are the sociological influences of nutrition

A

gender, age, ethnicity, socioeconomic status, income, education, marital status

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are children in most deprived areas more and less likely to consume

A

more likely to consume meat products, non-diet soft drinks, consume chips and less likely to consume oily fish or cereals (high fibre/ low sugar) compared to those in the least deprived quintile.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

how does obesity change with deprivation

A

increase with deprivation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is’ prevention’

A

factors linked to disease causation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what is ‘treatment’

A

disease management

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what us ‘reducing complications and progress’

A

prognosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what can influence life circumstances

A

employment, unemployment, housing conditions, education, family circumstances, area of residence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what are the determinants of food choices in low income houshold

A

limited access to cost healthy food

poor housing- food storage and preparation

less education- awareness

unemployment- affordability

lower social class of parents- acceptability

23
Q

what can influence people to change their diet

A

awareness, access and availability, acceptability, affordability

24
Q

why is motivation a major influence on diet

A

many people not intending to eat healthier

25
Q

what needs to accompany educational dietary programmes

A

little effect on its own. needs right pricing, marketing and availability strategies

26
Q

what the reasons behind adherence to coeliac disease diet

A 
individual:
awareness 
diet planning and prep skills
motivation 
stigma and isolation 
symptoms 
external-
cost, availability, choice 
food labelling 
prescribes foods
taste of GFF
social support
27
Q

what cam high dietary sugar lead to

A

dental problems, diabetes

28
Q

how does dental problems affect nutritional status

A

restricted range of food they can eat

29
Q

what are the difficulties for the individual in dietary change

A

Positive reinforcers exist in the habits that require to be changed

New behaviours may have initial adverse effects on well being

Threat of disease less salient than immediate enjoyment

Lack of positive feedback from improvements in symptoms

30
Q

what is the doctors role in addressing nutritional factors in disease

A

endorse health messages, signpost, brief intervention, provide written advice, refer to dietitian etc

31
Q

what triple the motivation to lose weight in patients

A

receiving advice from heath professionals to lose weight

32
Q

how many units a week should people consume a week

A

14

33
Q

what are the benefits of physical activity

A

Constipation - Mechanically stimulates bowel motility

Diverticular disease - decreased straining and therefore formation of diverticula

Gall stones - Improves gallbladder  motility, and reduces metabolic abnormalities
Colon cancer (12%) - increased gut motility, decreased  exposure to carcinogens (eg. prostaglandins)

Mortality from colon cancer if increased after diagnosis

34
Q

what are the current recommendations for physical activity

A

150 min of moderate or 75 mins intense a week including cardio and muscle strengthening

35
Q

what happens to physical activity as age increases and with gender

A

decreases with age, women always do less (except muscle strengthening when 65)

36
Q

describe the digestion of dietary fibre

A

Not hydrolysed by enzymes secreted by the small intestine

But may be partially digested by microflora in the gut

37
Q

what is dietary fibre associated with reduced risk of

A

CHD, stroke, hypertension, diabetes, obesity, GI disease

38
Q

describe soluble fibre and give exmaples of its sources

A

Can be dissolved (by change in pH) forming gel; ferments
Feeling of fullness
Delays gastric emptying
Slows rates of glucose and lipid absorption from the small intestine

Good sources: beans, lentils, fruits, oats

39
Q

describe insoluble fibre and give examples of its sources

A

Absorb water and swells; slow and incomplete fermentation
Feeling of fullness
Greater effect on bowel habit

Good sources: wholegrain products, vegetables, beans, lentils

40
Q

what GI disease is fibre thought to reduce the risk of

A

colorectal cancer, gastro-oesophageal reflux disease, peptic ulcer disease, gallbladder disease, divericular disease, constipation, haemorrhoids

41
Q

how is dietary fibre protective

A

Bulk reduces transit time and therefore also carcinogen absorption

Fermentation produces short-chain fatty acids:
An energy source for colonic cells and bacteria, improving barrier against infection
Lowers the pH in colon, reducing growth of pathogenic organisms and formation of toxins

42
Q

how well to the pop achieve fibre goals

A

very few, majority get just over half of recommendation (30 g per day)

43
Q

what is the difference between whole and refined grains

A

refined grains have the bran an germ layers removed

44
Q

why are whole grains beneficial

A

same protecitve features of fibre

provides antioxidants which protect against DNA damage

45
Q

what are the benefits of red meat

A

Rich source of protein, iron, zinc, B vitamins and vitamin A

46
Q

what are the risks of red meat

A

Source of saturated fat

Form carcinogens
When cooked at high temp
During curing process (N-nitroso compounds)

Haem iron content
Results in free radical production, which damages lining of bowels

47
Q

what are the health risks associated with red and processed meats

A

red- mortality from any cause, diverticular symptoms and complications

processed- mortality from any cause especially CVD and cancer

48
Q

what caners are associated with red and processed meat

A

colorectal, stomach, oesophageal

49
Q

what is the recommendations for red meat

A

70g per day max

50
Q

what health problems is high dietary salt associated with

A

hypertension, LVF, bone health, gastric cancer

51
Q

how does salt cause gastric cancer

A

Irritates and causes inflammation of stomach lining, exposing it to carcinogens

Increases formation of carcinogenic compounds in stomach
Increases growth and action of H pylori (major risk factor)

Can cause inflammation and gastric ulcers and potentially progress to cancer

52
Q

what are the strategies for salt reduction

A

reformulation, raise awareness, informed choice

53
Q

what are the basic principles of behaviour change counselling

A

Ask
Permission to discuss diet

Assess
Habits
Motivation

Advise
Health benefits
Personalised instruction

Agree
Setting goals

Assist
	Self monitoring tools, feedback
	Preventing relapse
	Referral (if applicable)
	Social support

GI (64 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions