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APPH 1040 > APPH 1040 Exam #1 > Flashcards

APPH 1040 Exam #1 Flashcards

(90 cards)

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1
Q

Wellness

A

Optimal health and vitality

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2
Q

Dimensions of Wellness

A

Physical, Emotional, Intellectual, Spiritual, Interpersonal/Social, Environmental/Planetary

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3
Q

Health

A

A state of complete physical, mental, and social well-being and not merely the absence of disease of infirmity

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4
Q

Physical Health

A

Body size and functioning

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5
Q

Social Health

A

Having a broad social network and successful interaction with others

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6
Q

Emotional Health

A

Ability to express emotions and maintain a level of self-confidence

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7
Q

Intellcultal Health

A

ability to think clearly and make
responsible decisions

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8
Q

Spiritual Health

A

Having a sense of meaning and purpose

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9
Q

Environmental Health

A

Appreciation of one’s external environment

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10
Q

Leading Causes of Death in 2022

A

1) Heart Disease, 2) Cancer, 3) Unintentional Accidents, 4) Covid-19

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11
Q

Behaviors that Contribute to Wellness

A

Be physical active, healthy diet, maintain a health body weight, manage stress, effectively, avoid tobacco and drug use and limit alcohol consumption, protecting from disease and injury

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12
Q

Relative Risk

A

The chance that a person receiving an exposure will develop a condition compared to the chance that non-exposed person will develop the same condition.

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13
Q

More time watching tv leads to

A

Increased risk of obesity and diabetes

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14
Q

Cigarette smoking leads to

A

increase risk of lung cancer

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15
Q

low intake of fruits and vegetables leads to

A

increase risk of heart disease

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16
Q

Average life expectancy of a woman

A

80.2 years

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17
Q

Average life expectancy of a man

A

74.8 years

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18
Q

Public Health

A

The science and art of preventing disease, prolonging life, and promoting physical health.

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19
Q

Public Health vs. Medical Practice

A

Public Health: Focuses on the health of the population and prevention rather curative aspects, Medical Practice: Focuses on an individual patient.

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20
Q

Epidemiology

A

The study of what is upon the people

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21
Q

Public health is divided into

A

epidemiology, biostatistic, and health services

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22
Q

Readiness to Change

A

Pre contemplation, Contemplation, Preparation, Action, Maintenance, and Termination

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23
Q

Identify the four major functions of the digestive tract:

A

Ingest Food, Break down food in nutrient molecules, absorb molecules into the bloodstream, rid the body of indigestible remains

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24
Q

Alimentary Canal

A

Organs that are apart of the digestive tube winding through the body, EX: Mouth, Esophagus, Stomach, Small and large intestine

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25
Accessory System
Organs that aid in digestion but are not apart of the digestive tube, EX: Tongue, Teeth, Gallbladder, Salivary Glands, Liver, and Pancreas
26
Salivary Amylase
Located in the mouth, breaks down carbs/starches
27
Pepsin
Located in the stomach, digests proteins
28
Bile
Created in the liver and stored in the gallbladder, emulsifies fats
29
Cholecystokinin
Tells the gallbladder when to secret bile
30
Trypsin
Secreted from the pancreas and acts in the small intestine, digests proteins
31
Human Liver Functions
Filters and processes nutrient-rich blood of macronutrients from the intestine, Production and regulation of cholesterol, Production of bile and emulsifies fats, Removes and drugs and hormones from circulation, stores vitamins and minerals
32
Saliva Functions
Cleanses the mouth, Dissolves food chemicals so they can be tastes, Moistens food (compacting it into a bolus), Begins the chemical breakdown of food (contains salivary amylase)
33
Large Intestine (Colon) Functions
Reabsorption of remaining water and electrolytes, production of absorption of vitamins B and K, elimination of feces
34
Goblet Cells
Secretes mucus that coats the stomach, preventing it from being digesting itself
35
Parietal Cells
Secretes HCL which will convert pepsinogen into pepsin and intrinsic factor: necessary for absorption of vitamin B12
36
Chief Cells
Secrete pepsinogen which is converted to pepsin to aid in protein digestion
37
Villi
Small microscopic finger-like projections that increase the absorptive area within the walls of the small intestine.
38
Peptic Ulcers
Gastric and duodenal, caused by Helicobacter pylori, NSAIDS, stress and HCL hypersecretion
39
Cirrhosis
Scarred liver due to chronic inflammation
40
Hepatitis
Liver Inflammation: viral, cancer, alcohol
41
Biliary Calculi
Gall stones - crystals of cholesterol in bile
42
Borborygmus
Rumbling noise caused by gas through intestines
43
Cholecystitis
Inflammation of gallbladder
44
Colitis
Inflammation of the colon
45
Dysphagia
Difficulty in Swallowing
46
Enteritis
Inflammation of the inestines
47
Flactulence
Passing gas through the anus
48
Eructation
Burping or passing gas through the mouth
49
Nutrient
A substance found in food that is used by the body to support normal growth, maintenance, and repair
50
Nutrition
The science of food, the nutrients and substances therein
51
Macronutrients
Nutrients required in the greatest amounts, EX: Carbohydrates, Proteins, and Fats
52
Micronutrients
Nutrients required only in small amounts, EX: Vitamins, minerals
53
Calories
The standard unit of energy of used or taken in
54
Unit of Energy (c)
Equal to 4.1855 joules, the quantity of heat required to raise 1g of pure water by 1 degree C
55
Larger unit of energy (C or kcal)
the quantity of heat required to raise 1 kg of pure water by 1 degree C
56
Unit of food energy (C or kcal)
A unit of energy-producing potential in food, equal to enlarge calorie, Dietary calorie
57
Carbohydrates
The body's main source of energy, 4 cal/gram Intake: 55-60% per da7
58
Complex Carbohydrates
Absorbed more slowly (fruits, veggies, whole grains), more energy - lasts longer
59
Simple Carbohydrates
Digested quickly, contained refined sugars and few essential vitamins and mineral (processed baked goods, candy, white bread)
60
Soluble Fiber
Can be broken down, improves cholesterol and blood sugar (oats, dried beans, and some fruits)
61
Insoluble Fiber
Cannot be broken down, Bulks your stool (vegetables, whole grains, legumes, most fruits)
62
Fiber Guidelines
25 g/day for women 35 g/day for men 6-8 g coming from soluble fiber
63
Increased fiber in the diet will reduce:
colon cancer risks, heart disease, diabetes, diverticulosis, constipation
64
Fats/Lipids
Organic compounds that provide the most concentrated source of energy, 9 cal/gram Intake: 25-30% per day
65
Saturated fats
Solid at room temp, comes from animal sources
66
Trans Fats
Vegetable oils converted to solid form
67
Unsaturated fats
Come from plants sources, liquid at room temp
68
Polyunsaturated fats
Contains 2 or more doubles bonds between carbons, EX: corn, safflower, and sunflower oils
69
Monounsaturated fats
Contains 1 double bond between carbons, EX: Olive, Peanut, and canola oils
70
Omega 3 fatty acids
Double located every third carbon from the omega end, EX: Certain kinds of cold water fish
71
Cholesterol
Fat-like substances found throughout the cells of the body, Obtained through diet or produced by liver LIMIT TO 300 mgs
72
Proteins
Complex organic compounds made of amino acids that perform a variety of functions, prompt tissues growth, found in animal and plant sources, 4 cal/gram -Collagen -Antibodies -Hemoglobin Intake: 10-15% per day
73
Essential amino acids
Obtained by food we eat ( 9)
74
Non-essential amino acids
Manufactured by the body
75
4-9-4
Used to determine energy content foods (Carbs-Fats-Proteins): Carbs: 39 g x 4 kcal/gram Fats: 32 g x 9 kcal/gram Proteins: 30 g x 4 kcal/gram ADD TOGETHER = 564 kcals
76
Managing Fat
1) consume less that 10% of fat from saturated fats 2) Keep total fat intake between 25%-30% of calories 3) eat lean, low-fat, or fat-free foods
77
Vitamins
Essential organic substances needed in smalls amounts in the diet for normal function, growth, and maintenance of body tissues
78
Water Soluble Vitamins
Dissolve in water, EX: Vitamins B and C
79
Fat Soluble Vitamins
Dissolve in fat, EX: Vitamins A, D, E, and K
80
Vitamin A
Retinol Deficiency: Night Blinding (Nyctalopia) Foods: Carrots
81
Vitamin D
Cholecalciferol Deficiency: Rickets (bone softening Food: Dairy, sunlight
82
Vitamin E
Tocopherol Deficiency: Anemia Food: Leafy greens, whole wheat grains
83
Vitamin K1
Phylloquinone Deficiency: Prolonged bleeding Food: Leafy green vegetables
84
Vitamin K2
Menaquinone Deficiency: Prolonged bleeding Foods: Chicken Breast, Egg yolks
85
Vitamin B
B1: Thiamine B2: Riboflavin B3: Niacin - helps metabolize nutrients Deficiency: Neurological and Cardiac Foods: Poultry, fish, whole grains
86
Vitamin C
Ascorbic Acid Deficiency: Scurvy (bleeding gums and bruising) Foods: Broccoli and citrus fruits
87
Hypervitaminois
Too much vitamin intake
88
Sodium
Consume less that 2,300 mg or approximately 1 teaspoon of salt of sodium per day
89
Potassium
Age 19+ (MEN): 3,400 mgs Age 19+ (WOMEN): 2,600 mgs
90
5-20 Rule
ON NUTRITION LABELS if the Daily value is close to 5 it is low, if it is close to 20 it is high

APPH 1040 (2 decks)

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