PUBLIC HEALTH EXAM ONE
CHAPTER ONE
Health: State of complete physical, mental, and social well-being and not merely the
absence of disease or infirmity.
• State of optimal functioning
Quality of life: Overall sense of well-being or enjoyment of life.
FACTORS THAT INFLUENCE HEALTH
Modifiable factors: Food habits. • Exercising. • Sleeping. • Drug use. • Stress.
Nonmodifiable factors: • Heredity. • Age. • Gender. • Race.
DEMENTIONS OF HEALTH
Physical. • Functional operation and soundness of the body.
Emotional. • Ability to deal with personal feelings in a positive and constructive
manner, to cope with stress, and to live independently.
Social. • Ability to interact effectively with other people, to develop satisfying
interpersonal relationships, and to fulfill social roles.
Intellectual. • Ability to question and evaluate information, to think and learn from
a variety of experiences, and to be open to new ideas.
Spiritual. • Commitment to a set of values or principles that guide individuals’
actions.
Environmental. • State of the environment and the conditions in which people
live
Concept of health varies among different religious, ethnic, and cultural groups.
- Health disparities. • Exist between the mainstream population and
subpopulations. • African Americans, Hispanics, American Indians, and
residents of Appalachia. • Faced by employers, educators, and health
professionals.
Health Literacy :Degree to which individuals have the capacity to obtain, process,
and understand basic health information and services needed to make appropriate
health decisions.
- Dependent on:
• Self-directed learning: Individual controls both the learning objectives and the
means of learning.
- • Adult learning: Self-directed to a large extent.
- • The Internet: Resource for a self-directed learner.
• Effective communication.
- • Involves developing written and oral communication skills.
- • Many people struggle to communicate effectively with physicians due to
embarrassment, fear, or time constraints.
- • Good communication skills are achieved with time and effort.
• Critical thinking:
Stresses an attitude of objectivity.
- Incorporates logical inquiry and problem-solving.
- Leads to an evaluative decision or action. Includes.
- • Set of skills to process and generate information and beliefs. • Habit of
using those skills to guide behavior.
Concept of Risk Health risk: Probability that an adverse event will occur if one
engages in a certain behavior. • Called risk factor.
- • Adopting health-enhancing behaviors can reduce the probability of
unwanted outcomes.
Risk Perception
What is safe? • Risks that are natural. • Chosen risks. • Risks that come from
trusted people or organizations.
What is risky? • Man-made risks. • Imposed risks. • Risks that come from
untrusted sources.
Relative Risk: Chance that a person has of acquiring a specific negative health
effect based on the extent to which a certain variable is present.
- • Ratio of the rate of disease among those exposed to a variable compared to
those not exposed or having limited exposure.
Advances in the Twentieth Century THAT MINIMIZE RISK FACTOR
- • Provision of clean water.
- • Improved sanitation.
- • Development of vaccines and antibiotics.
- • Safer and healthier foods.
- • Reduction in injuries and accidents.
- • Greater access to health care.
- • Improvements in workplace safety and motor vehicle safety.
Epidemiology: Study of the causes, distribution, and control of diseases in
populations.
Infectious disease.
- • Medical condition typically resulting from a disease causing organism
known as a pathogen.
- • Most diseases are short-term or highly treatable illnesses.
Chronic disease.
- • Medical condition that is permanent, leaves a residual disability, is caused
by a nonreversible pathological condition.
- • Requires special training of the patient for rehabilitation.
-
HEALTHY PEOPLE 2020
- updated scientific and medical evidence and feedback from government
agencies, organizations, and the public.
- • Identifies the most significant preventable threats to public health and sets
specific goals to reduce those risks.
- • Consists of 12 leading health indicators and 42 topic areas.
GOALS: Attain high-quality, longer lives free of preventable disease and premature
death.
- • Achieve health equity, eliminate disparities, and improve the health of all
groups.
- • Create social and physical environments that promote good health for all.
- • Promote quality of life, healthy development, and healthy behaviors across
life stages
Health Behavior Theories
- Conceptual framework of key factors or variables hypothesized to influence
health behavior.
- Established theory: • Logical. • Supported by evidence. • Underpins behavior-
change plans and strategies.
SOCIAL COGNITIVE THEORY
-• Based on the concept that behavior is dynamic.
• Provides a framework for understanding the subtle and complex interaction
among individual, environment, and specific behaviors.
Identify a true statement about Albert Bandura's social cognitive theory: It states
that an individual's behavior is dependent on individual and environmental factors.
Health Belief Model
- Factors that influence behavior. • Susceptibility. • Consequences. • Course
of action. • Benefits of taking action. • Confidence to follow through.
-
Chapter one questions:
Which of the following are encompassed by the physical dimension of health:
performing daily tasks easily, getting regular checkups, following
preventative strategies for optimal health, such as wearing seat belts and
avoiding substance abuse
The hypothesis used in developing Irwin Rosenstock's health belief model
was that many people hold mistaken beliefs about a disease or the screening
process and that this keeps them from taking advantage of beneficial
screening: True
In the context of health risks, identify the true statements about relative
risk.A
- It is the ratio of the rate of disease among those exposed to a variable
compared to those not exposed or having limited exposure.
It is the "times-greater chance" a person has of acquiring a negative
health effect based on the extent to which a certain variable is present.
A measure of the comparative risk of a health-related event such as disease
or death between two groups is called: relative risk..
- The central premise of James Prochaska and Carlo DiClemente's stages
of change model is that _____. individuals have varying levels of
motivation or readiness to change
Which of the following statements are true of Albert Bandura's social
cognitive theory?
- It states that an awareness of potential intervening factors is
necessary to change a health behavior of an individual.
- It states that the interactions among an individual, an environment,
and a specific behavior are subtle and complex.
CHAPTER 2: NUTRITION
Nutrition Basics
-Nutrition: • Science of food and how the body uses it in health and disease.
-Nutrient: • Substance found in food that is used by the body to support normal growth,
maintenance, and repair.
Macronutrients: • Nutrients that are the main constituents of one’s food. • Carbohydrates,
fats, proteins, and water.
Micronutrients: Nutrients needed only in small quantities. • Vitamins and minerals
Energy nutrients: carbs, fats, protein
Regulatory nutrients: vitamins, minerals, water
CARBS:
- Organic compounds that are the body’s main source of energy
- Starches and complex carbs: bread rice pasta, cereals, vegetables.
(absorbed slowly)
- Sugars and simple carbs: natural constituents of fruits and milk
FIBER
- indigestible part of plant-based foods.
- roughage
SOULUBLE FIBERS: improve cholesterol and blood sugar levels. (oats, dried
beans, fruits)
INSOLUBLE FIBERS: adds bulk to stool and helps prevent
constipation(vegetables, whole grains, wheat bran)
FATS OR LIPIDS
Most concentrated source of calories in a diet
Plays role in: cell fxn and maintenance, absorption of fat soluble vitamins
Harmful fats:
- saturated fats: found in animal products.
- Trans fats: vegetable oil solid form chemically.
Beneficial fats:
- unsat fats: mainly plant based.
- Ployunsat fats: corn, sunflower oil.
- Monosat fats: olive oil, peanut and canola
- Omega 3: found in fish.
CHOLESTERAL
- fat like substance
- obtained via diet or liver
- egg yolks and meats
PROTEIN
- made up of amino acids
- many structural compounds: enzymes, signaling molecules
- need for tissue growth and maintenance
- 9 essential amino acids need to get from diet. Body makes 13.
- 0.8g/kg of body weight per day.
VITAMINS
- ORGANIC
- Need for normal metabolic functioning of the body
FAT SOLUBLE: need for function of specific body tissues and membranes
(A,D,E,K)
WATER SOLUBLE: catalysts in metabolic processes and energy transfer.
MINERALS
- Inorganic
- Obtained through foods
- Example: calcium, fe, na, K
WATER
- Insufficient water = lethargy, disorientation, and death.
-Recommended water intake. • 72 ounces for women. • 100 ounces for men.
Dietary Guidelines
- Help americans: Meet nutrient requirements. • Promote health. • Support active lives.
• Reduce risks of chronic disease.
-speak with one voice when presenting advice about proper dietary habits
-Evidence-based report complied by independent advisory committee.
Recommendations: • Follow a healthy eating pattern. • Focus on variety, nutrient density, and
amount. • Limit calories from added sugars and saturated fats and reduce sodium. • Shift to
healthier food and beverage choices. • Support healthy eating patterns for all.
-saturated and trans fats combined < 10%
-Sugar from added sugars < 10%
-Daily sodium intake < 2,300 milligrams
Traditional Mediterranean diet.
- • Based on fresh fruits and vegetables, olive oil, whole grains, and fish, with little red
meat and animal products.
Foodborne Illness (food poisoning)
- Acute gastrointestinal disorder caused by consuming contaminated food.
-• Infections are caused by bacteria, viruses, and parasites
FOOD SAFTEY
-Clean hands, food contact surfaces, and fruits and vegetables.
-Separate raw, cooked, and ready-to-eat foods.
-Cook foods to a safe temperature to kill microorganisms.
-Chill perishable food promptly, and defrost foods properly
Dietary Supplements
-Not all dietary supplements are beneficial.
HELATHY BODY WEIGHT
-Body weight at which a person feels good and physically functions at a high level of
well-being is called optimal weight, ideal weight, and desirable weight
-Varies
BMI
-Ratio of weight to height (kilogram-meter squared).
-Healthy weight: 18.5 to 24.9.
- • Overweight: 25 to 29.9.
-• Obesity: 30 and above
-Not a direct measure of percent fat
Body Composition
- Partitioning of body weight into fat and lean components.
-Field- or lab-based
Obesity
-Storage of excessive amounts of fat that increases a person’s risk for multiple chronic
diseases
-Increased rate of high blood pressure, lipid abnormalities, and diabetes.
-• Increased risk for cancers.
-
Energy Balance
- Relationship between energy input and energy output.
-• Input = output = Weight is maintained.
-• Input > output = Gain in weight.
-• Input < output = Weight loss.
Behavior-Change Strategies • Make a commitment. • Draw on support from others. • Set a
realistic goal. • Learn to enjoy healthier foods. • Get active.
Which of these is a substance found in food that is used by the body to
support normal growth, maintenance, and repair?
- a nutrient
Clara, a 25-year-old, is underweight. According to the Mayo Clinic, what are
the behavior-change strategies Clara should adopt to achieve and maintain a
healthy weight?
- She should explore healthy foods and dishes.
She should draw on support from others such as spouse, family,
friends, and professionals.
She should engage in regular exercise and be active throughout the
day.
She should set a realistic goal using the energy balance principle.
Micronutrients occur naturally in many unprocessed foods such as
whole grain.
fruits.
vegetables.
CHAPTER 3
FITTNESS
PHYSICAL ACTIVITY: muscular movement of the body that results in
significant energy expenditure above the resting metabolism.
EXERCISE: structured physical activity that focuses on improving or
maintaining physical capacity.
INTENSITY: effort associated with physical activity and is typically measured
using heart rate or subjective ratings.
PHYSCIAL FITNESS
- Physical capacity that enables people to preform routine physical tasks
with vigor.
- Reduces risk for multiple inactivity-related chronic diseases
TYPES
Health-related fitness:
-Cardiorespiratory: lowers risk of disability and early death
-Muscular fitness: increases bone density, muscle mass and joint
health.
-Body composition: maintenance of healthy weight through physical
activity and good nutrition protects against obesity, diabetes and
related diseases.
SKILL RELATED PHYSCIAL FITNESS:
- Associated with sport and motor skill performance.
- Agility, speed, coordination, balance
ENERGY PRODUCTION FOR MUSCLE CONTRACTION
- Muscle cells convert chemical energy into mechanical energy
- Immediate energy source: ATP
ANAEROBIC AND AEROBIC
Anaerobic metabolism: does not require oxygen
- Short lives form of energy for only 30 seconds
AREOBIC METABOLISM:
- Uses oxygen to produce energy for muscle contraction
Cardiorespiratory function and oxygen uptake
- Heart lungs circulatory system
- Transports oxygen and removes carbon dioxide.
- Elevation in heart rate is directly proportional to the demand for
oxygen.
- Heart rat is used to measure exercise intensity.
Heart rate increases until aerobic capacity is reached (maximal oxygen
uptake)
PHYSCIAL TRAINING
- Training effect: physiological changes and improved fitness resulting
from regular physical training.
- Enhances the exchange of oxygen and carbon dioxide at higher rates.
MITOCHONDRION: cell where aerobic metabolism occurs
- Training causes the mitochondria to increase in size and number
Balanced exercise program
- Improved metabolism and lower risk for heart disease and diabetes.
-Improved body composition
-Maintenance of healthy bones and joints
- Improved psychological health
EXERCISE TRAINING PRINCIPLES:
OVERLOAD
- Repeated exposure to loads of exercise. Increased lung, muscle, and
connective tissues health.
Reversibility
-Level of fitness will decline over time when training is stopped
-Three weeks
Specificity
-Training effects are specific to the type and intensity of program
Individual differences
- Variability that exist from person to person
CARIDORESPIRATORY FITNESS
- Ability to supply oxygen to working muscles during activity
FITT acronym:
Frequency (how often). 3-5x a week
• Intensity (how hard). 50-80% aerobic capacity is moderate
- 60-85% is vigorous intensity.
• Time (duration). 150min of moderate 75 of vigorous
• Type (aerobic activities) stress cardiorespiratory.
Heart rate is a measure of intensity
RATING OF PERCIVED EXERTION (RPE)
- Subjective rating of physical exertion between 6-20 using verbal
descriptors.
- Correlates well with heart rates
- Used during exercise testing and in exercise classes.
MUSCULOSKELETON FITNESS
- MUSCULAR STRENGTH: maximal force that a muscle can exert
against a resistance.
- MUSCULAR ENDURANCE: ability of muscle to apply a submaximal
force repeatedly or sustain a muscular contraction over long time.
-Flexibility: range of motion available in a joint/joints. Enables people
to preform demanding physical tasks
-Resistance training: helps develop strength and muscle endurance
using free weights, weight machines or body weight.
For every push there needs to be a pull exercise.
DAILY ENERGY EXPENDITURE
Factors that determine:
- Resting basal metabolic rate: function of body size. Accounts for the
majority of energy expenditure (60-75%)
- Thermic effect of food: energy is required for digestion.
- Amount of physical activity
- 25% energy expenditure in sedentary people
- 40% energy expenditure in active people.
DEVELOPING EXERCISE PLAN
- Based off the things that they like
- Intensify their exercise intensity
- Asses initial fitness levels
- Need warm up and cool down something to get your heart rate up to
moderate intensity
Barriers and incentives to exercise
Barriers:
- Lack of time
- Limited facilities
Incentives:
- Encourage by close friends and family
- Expert instruction
- Making it fun
- Keeping a log
- Starting slow
- Consistent
QUESTIONS:
- Short term, high intensity activities that use anaerobic metabolism as
the predominant pathway: sprinting and weight lifting
- Narrowing of the coronary arteries due to fatty deposits is:
atherosclerosis.
- Identify the principles that form the basis of exercise training.
AIndividual differences
Overload
Specificity
Reversibility
- Body composition partitions body weight into lean tissue and fat tissue
and prescribes a healthy weight from one’s level of relative body
fatness.
