UNIT 3 AOS1- Factors Influencing Health Status/Burden Flashcards
Low intake of Iron
Iron forms the “heam” of heamaglobin, the oxygen carrying part of the blood. A person who does not get enough iron may develop Anemia- a condition characterised by a related ability of the body to deliver oxygen to the cells due to a lack of healthy red blood cells.
Food sources of iron
- Red meat
- Nuts
- Eggs
Low intake of fibre
Fibre promotes a feeling of fullness and adds bulk to feaces.
Food sources
Soluable-oats,fruit
Insoluble - Bran, nuts
Low intake or fibre contributes to:
- High BMI
- High cholesterol and C.V.D
- Diabeties
- Colerectal Cancer
High intake of fat
One of the primary functions of fat is to act as fuel for energy. If fat is not used for energy or it is over-consumed it can contribute to weight gain and HIGH BMI
High intake of fat contributes to:
- High BMI
- C.V.D
- Type 2 diabeties
- Colorectal cancer
High intake of sugar
Sugars Are required as fuel for energy production but if eaten excess they are stored as adipose tissue (fat) and can contribute to weight gain.
High intake of fat contributes to:
- High B.M.I
- Dental carries and dental disease
High intake of salt
One of the main component of salt is sodium. High levels of sodium in the body can draw excess fluid out of the cells increasing blood volume and contributing to hypertension.
High Intake of salt contributes to:
- Increased blood volume and hypertension
- C.V.D
- Osteoperosis
Underconsumption of dairy
The main nutritional contribution of dairy is calcium; a mineral that is essential for a range of functions in the human body including the strengthening of bones and the prevention of osteoporosis-A bone disease characterised by week,porus bones that are succepitable to fracture.
Underconsumption of dairy:
- Osteoporosis
- C.V.D
- Type 2 diabeties
Underconsumption of fruit
People who eat adequate amounts of fruit are likely to feel full for longer and therefore are less likely to consume energy dense foods. This assists in protecting against weight gain, High BMI and associated conditions such as C.V.D. Conversely underconsumption does the opposite.
Underconsumption of fruit contributes to:
- High BMI
- Various cancers
- C.V.D
- Neural Tube defects
Underconsumption of vegetables
Vegetables are low in fat and relatively low in kilojoules;whilst also being a good source of antioxidants. The antioxidants in vegetables target freed radicals throughout the body which can help to reduce the incidence of conditions such as cancer, type 2 diabetes and cardiovascular disease as-well as that they are low in energy helping to reduce the rates of obesity and high B.M.I
Vegetables are very nutrient dense and low in kilajoules which can assist in preventing weight gain and high BMI. Underconsumption of vegetables has the opposite effect.
Underconsumption of vegetables contributes to:
- high BMI
- C.V.D
- Various cancers
- Neural tube defects
High Body mass index
A high BMI usually means there is greater strain on the heart increasing the risk of hypertension and cardiovascular disease.
High BMI contributes to:
- C.V.D
- Some cancers
- Asthma
- Mental Health
- Type 2 diabeties
Alcohol
Alcohol is very energy dense and only consume contribute to an individual gaining weight resulting in a high BMI and greater risk of C.V.D
Alcohol contributes to:
- High BMI-C.V.D
- Cancer
- Liver disease
- mental health issues
- prenatal and infant outcomes (F.A.S.D), low birth weight)
Smoking
Smoking puts individuals a greater risk of CVD. Tobacco smoke reduces the amount of oxygen in the blood contributing to an increased blood pressure and heart rate.
Smoking contributes to:
- C.V.D
- Many forms of cancer - lung,mouth, stomach
- Respiratory conditions
