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Exam 1 Flashcards

1
Q

______ aims to PREVENT the disease or injury BEFORE it occurs

A

primary prevention

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2
Q

target population in primary prevention

A

susceptible people

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3
Q

the goal of primary prevention is to decrease disease ____

A

incidence

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4
Q

______ aim is to decrease the IMPACT of a disease or injury that has already OCCURRED

A

secondary prevention

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5
Q

target population with secondary prevention

A

asymptomatic people

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6
Q

goals with secondary prevention is to DEC ____ or ____

A

prevalence or consequences

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7
Q

______ aims to soften the impact of an ONGOING illness or injury that has LASTING effects

A

tertiary prevention

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8
Q

target population with tertiary prevention

A

symptomatic people

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9
Q

goals of tertiary prevention is to DEC ____ or ____-

A

complications or disability

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10
Q

what were the results of the Vietnam study

A

the community was provided with nutritional education and access to nutritious food, a significant reduction in acute resp illness and diarrhea was seen in the children studied

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11
Q

what disease was associated with the tomatoes/jalapenos case in 2008

A

salmonella from mexican jalapeños

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12
Q

what disease was associated with the recall of 550 million eggs in 2010

A

salmonella from “quality egg” and “hilldale farm” egg shells

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13
Q

what disease was associated with the Jensen Colorado farm cantaloupes in 2011

A

listeriosis

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14
Q

what outbreak is considered the worst foodborne illness outbreak in the United States

A

listeriosis - jensen farms colorado (30 deaths)

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15
Q

smokers eating 2-3 servings of ______ a week had the LOWEST risk of lung cancer

A

cruciferous vegetables

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16
Q

carbohydrates are broken down in what 3 places

A

mouth, stomach, SI

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17
Q

what enzymes break down carbs

A

carbohydrase, amylase (saliva- breaks down starch)

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18
Q

proteins are broken down in what two places

A

stomach, SI

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19
Q

what enzyme breaks down protein

A

protease (stomach acid helps too)

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20
Q

vitamins are absorbed in the

A

SI

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21
Q

bile is produced in the ___ and stored in the ____

A

liver, stored in gallbladder

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22
Q

____ is the precursor molecule of bile

A

cholesterol

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23
Q

function of bile

A

digestion of fats and fat soluble vitamins in the SI

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24
Q

list the 8 water soluble vitamins

A

B1, B2, B5, B6, B7, B9, B12, vit k

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25
b1 =
thiamine
26
b2 =
riboflavin
27
b5 =
pantothenic acid
28
b6 =
pyroxidene
29
b7 =
biotin
30
b9 =
folic acid
31
b12 =
cobalamin
32
what are the two goals of energy assessment
1. determine energy requirements of pt, BMR | 2. determine the energy content of food
33
1 calorie is the
amount of heat required to raise the temperature of 1 ml of water by 1 degree c
34
1g of protein = ___ kcal
4
35
1g of carbs = ___kcal
4
36
1g of fat = ___kcal
9
37
BMR =
basal metabolic rate, energy expenditure at rest
38
BMR can be assessed in what two ways
detection of O2 inhalation and CO2 exhalation while supine, measurement of body tissue volumes (muscle mass and bone density)
39
what is the preferred form of energy
glycogen
40
if glycogen stores are depleted your body breaks down
adipose tissue
41
____ is seen in marathoners. Uses O2, stored fat for ATP production
aerobic pathways
42
____ is seen with sprinters. NO O2 used for ATP production
anaerobic pathways
43
anyone over the age of 2 should get at least ____ min of ____ exercise once a day
30 min of moderate intensity exercise once a day
44
non essestial AA are made by
our bodies
45
essential AA must be
in our diet (not synthesized by our bodies)
46
without all essential and non essential AA the body must
break down existing proteins o create new ones
47
____ is the marker of protein catabolism
nitrogen
48
protein catabolism occurs when
under extreme conditions, very sick/malnourished/ insufficient calories over a long time period
49
what is the connection between protein and HIV/AIDS
insufficient protein will lead to a worse prognosis/mortality (INC immune response requires INC protein synthesis)
50
three types of fats that INC disease risk
trans, saturated, omega 6 fatty acid
51
three types of fats that DEC disease risk
poly and mono unsat, omega 3 fatty acids
52
saturated fats have no ____ and are ____ with H
no double bond, saturated w H
53
unsaturated fats have at least ____ and are ____
have at least one double bonded C, and are not saturated with H
54
_____ converts UNSATURATED fat to SATURATED fats
hydrogenation (add H atoms to saturate all bonds)
55
glycemic index is the relative ability of
carbs to INC BS levels
56
HIGH GI foods lead to
a quicker INC in BS than low
57
sweetness index is the measure of
sweetness in various sugars and artificial sweeteners
58
____ is 2 times sweeter than ____
fructose is 2 x sweeter than sucrose
59
_____ with medium or low glycemic index foods can help diabetics control their BS
meal planning
60
_____ are sweeter than natural sugars
artificial sweeteners
61
artificial sweeteners INC ____ even more than natural sugars
INSULIN
62
normal FPG blood sugar
less than 100mg/100ml
63
diabetic casual plasma glucose
greater than 200mg/100ml
64
normal OGTT level
less than 140mg/100ml
65
normal AIC
4-6%
66
which type of diabetes is rapid onset
type 1
67
in type ____ diabetes the immune system attacks insulin producing beta cells
type 1
68
in type 2 diabetes cells
become resistant to the effects of insulin

Health Promotion (1 decks)

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