Chapter 3: Factors Contributing to Health Status

Question 1

Tobacco smoking

Answer 1

• The practice of inhaling tobacco smoke and then releasing it
• Passive smoking is the involuntary inhaling of smoke from other people’s tobacco products
• A leading cause of preventable illness, disability and premature death

Question 2

Excessive tobacco smoking

Answer 2

• Cardiovascular disease
  
  • Reduces oxygen in the blood which puts pressure on the heart to provide the body with oxygen
• Cancer
  
  • Damages cells, increasing the risk of abnormal cell growth
• Respiratory problems
  
  • Causes irritation, swelling and narrowing of airways leading to coughing, wheezing, shortness of breath and asthma
• Passive smoking
  
  • Passive smoke can damage children’s arteries and blood vessels, increasing the risk of premature death

Question 3

Tobacco smoking between population groups

Answer 3

• Outside major cities – more likely to smoke tobacco which contributes to higher rates of CVD and respiratory disease
• Low SES – more likely to smoke during pregnancy, reducing oxygen supply to the unborn baby
• ATSI – report higher rates of smoking
• Males – higher rates of daily smoking

Question 4

Alcohol

Answer 4

• A depressant that slows the messages travelling between the brain and the body
• Impairs judgement, decision-making and reaction time

Question 5

Excessive alcohol consumption

Answer 5

• Obesity
  
  • Contributes excess kJs to be stored by the body as fat
• Cancer
  
  • Damages cells, increasing the risk of abnormal cell growth
• Mental health issues
  
  • Decreases serotonin levels (poor mood regulation)
• Road accidents
  
  • Slows reaction time which increases the risk of premature death by road accidents

Question 6

Alcohol consumption between population groups

Answer 6

• Low SES and outside major cities – higher rates of alcohol use
• ATSI – higher rates of risky alcohol consumption (e.g. binge drinking or drinking during pregnancy)
• Males – more likely to experience alcohol use disorders, suicide and self- inflicted injuries

Question 7

High body mass index (BMI)

Answer 7

• BMI = weight (kg) / height (m²)
• The accumulation of excessive body fat which occurs when a person consumes more kJs than are used by the body for energy
• Strongly associated with overweight and obesity
• A leading cause of non-fatal (YLD) burden of disease

Question 8

High BMI

Answer 8

• Diabetes mellitus
  
  • Excess fat tissue can make cells resistant to insulin
  • Can overwork the pancreas and impair glucose regulation
• Cancer
  
  • Fat/adispose tissue produces excess oestrogen which increase the risk of breast or ovarian cancer
• Musculoskeletal conditions
  
  • Excess fat puts pressure on the body’s joints and muscles
• Self-harm and suicide
  
  • Associated with poor body image

Question 9

BMI between population groups

Answer 9

• Low SES and rural areas – higher rates of overweight and obesity
• ATSI – more commonly have high BMI

Question 10

Fats

Answer 10

• Not the body’s preferred source of energy as they take longer and are more difficult to break down for energy
• 4 types: saturated, monounsaturated, polyunsaturated and trans

Question 11

Saturated fats

Answer 11

• Fats found in animal food products e.g. bacon, full-fat milk, butter, cream, fatty snack foods and deep-fried foods
• Increases LDL levels in the blood, increasing the risk of cardiovascular disease

Question 12

Monounsaturated fats

Answer 12

• Found in plant-based oils (e.g. olive, canola and peanut oils), avocados and nuts (e.g. cashews and almonds)
• Helps to lower ‘bad’ (LDL) cholesterol without lowering levels of ‘good (HDL) cholesterol
• Considered to be the healthier source of fat

Question 13

Polyunsaturated fats

Answer 13

• Found in vegetable oils
• Along with monounsaturated fats, considered to be a healthier option than saturated fats

Question 14

Trans fat

Answer 14

• Are monounsaturated and polyunsaturated oils that have been processed (hydrogensied) to solidify
• Behave similarly to saturated fats and present similar health issues
• Increases levels of ‘bad’ (LDL) cholesterol and lowers levels of ‘good’ (HDL) cholesterol

Question 15

Cholesterol

Answer 15

• A waxy, fatty substance that circulates the blood stream
• Required for the production of hormones and bile acids
• Too much cholesterol (due to a high fat diet) can narrow arteries, increasing the risk of CVD, heart attack or stroke

Question 16

High fat intake

Answer 16

• Overweight and obesity
  
  • Contributes excess kJs to be stored by the body as fat
• Type 2 diabetes mellitus
  
  • Impairs glucose regulation (precursor to type 2 diabetes)
• Cardiovascular disease
  
  • Increases LDL cholesterol in the blood (narrows artieries)
• Colorectal cancer and musculoskeletal conditions

Question 17

Fat intake between population groups

Answer 17

• Outside major cities – more susceptible to high fat intake due to limited availability of low-fat versions of dairy and meat products (more abundant in major cities)
• Low SES – higher disease burden due to high cholesterol (limited access to nutritious food)

Question 18

Salt

Answer 18

• Sodium in salt maintains water distribution in the body
• Body only needs small amounts of sodium for optimal functioning

Question 19

High intake of salt

Answer 19

• Cardiovascular disease
  
  • Increases blood volume which puts pressure on the heart to pump blood around the body
• Ostoporosis
  
  • Increases calcium loss through urine which prevents the maintenance of bone density

Question 20

Salt intake between population groups

Answer 20

• Males – consume slightly more salt than females
• ATSI – commonly add salt after cooking

Question 21

Sugar

Answer 21

• A type of carbohydrate (the body’s preferred energy source)
• 2 types of carbohydrates: complex (starches) and simple (sugars)

Question 22

High intake of sugar

Answer 22

• Overweight and obesity
  
  • Can create energy imbalance and increase fat storage
• Type 2 diabetes mellitus
  
  • High BMI is a precursor to diabetes mellitus
• Cardiovascular disease
  
  • High BMI increases the risk of CVD
• Dental caries
  
  • Bacteria from plaque digests sugar which releases acids that gradually dissolve the enamel, creating tooth decay

Question 23

Sugar intake between population groups

Answer 23

• Males – higher intake of sugar, particularly sugary drinks
• Low SES – higher sugar consumption as nutrient-rich and low sugar foods tend to be more expensive
• Outside major cities – larger reliance on processed foods, contributing to a higher consumption of sugar

Question 24

Fibre

Answer 24

• A type of carbohydrate that the body does not digest
• Keeps the digestive system healthy
• 2 types: soluble and insoluble

Question 25

Soluble fibre

Answer 25

• Removes cholesterol from the body which slows digestion and blood glucose absorption
• Contributes to healthy bacteria

Question 26

Insoluble fibre

Answer 26

• Mainly cellulose and has a major role in the absorption of water
• Contributes to regular bowel movement and easier movement of waste through the intestines
• Helps prevent the build-up of harmful toxins and constipation

Question 27

Low intake of fibre

Answer 27

• Colorectal cancer
  
  • Slow elimination of faeces increases the lingering of cancer agents in the bowel
• Overweight and obesity
  
  • Low fibre foods make us less full, resulting in overeating or snacking due to hunger
• Cardiovascular disease
  
  • Prevents the removal of LDL (bad cholesterol)
• Type 2 diabetes mellitus
  
  • Associated with difficulty in controlling blood glucose levels

Question 28

Iron

Answer 28

• Mostly found in lean red meat
• Small amounts in green leafy vegetables, legumes and nuts

Question 29

Low intake of iron

Answer 29

• Iron-deficiency anaemia
  
  • Difficult to distribute oxygen to cells for the body’s needs
• Fatigue, tiredness, dizziness and decreased immunity

NOTE: Low iron may be due to acute blood loss, such as a heavy menstrual period.

Question 30

Iron intake between population groups

Answer 30

• Females – lower intake of iron due to mestruation
• Low SES and outside major cities – lower intake due to limited access to iron-rich foods such as red meat

Question 31

Vegetables

Answer 31

• A rich source of fibre and antioxidants (phytochemicals)
• Protective factor against many chronic conditions such as cancer, heart disease, diabetes mellitus and obesity

Question 32

Fruit

Answer 32

• Sweet, fleshy edible portion of a plant that arises from the base of the flower and surrounds the seeds of the plant

Question 33

Under-consumption of fruits and vegetables

Answer 33

• Colorectal cancer
  
  • Irregular bowel movement (due to reduced fibre) can cause the build up of harmful toxins
• Cardiovascular disease
  
  • Reduces antioxidants, increasing the risk of plaque build-up in the arteries (risk factor for CVD)
• Obesity
  
  • Reduces feelings of satiety, increasing food consumption
• Diabetes mellitus
  
  • Linked with obesity

Question 34

Consumption of fruit and vegetables between population groups

Answer 34

• Females – more likely to meet the recommended intake
• Low SES – lower consumption as fresh fruits and vegetables tend to be expensive

Question 35

Dairy

Answer 35

• Cow’s milk, and the yoghurts and cheeses produced from it
• Source of calcium

Question 36

Under-consumption of dairy

Answer 36

• Osteoporosis
  
  • Low calcium prevents bones from reaching peak bone mass
  • Bones become brittle and susceptible to fractures
• Dental caries
  
  • Reduces strength and health of teeth

Question 37

Peak bone mass

Answer 37

• The genetic potential for bone density
• Prevents fractures when age-related loss of bone mass occurs

Question 38

Dairy consumption between population groups

Answer 38

• ITSA - lower consumption which may be due to their higher rates of lactose intolerance
• Males – higher consumption during adolescence and adulthood