final exam Flashcards
(95 cards)
Define wellness
optimal health & vitality
Name the 6 dimensions of wellness
social
spiritual
physical
emotional
intellectual
environmental
What is an infectious disease
communicable from 1 person to another
What is a chronic disease
develops & continues over a long period of time
What does DALE stand for
Disability Adjusted Life Expectancy
What are the goals of the healthy people initiative
eliminate health disparities
improve quality & yrs of life
What 3 things are part of the body’s immune system
neutrophils
macrophages
lymphocytes
What happens during incubation
viruses multiply in the body
What happens in the prodromal period
infected host has acquired immunity
What is immunisation
priming the body to remember an encounter with a specific antigen
What is a vaccine
introducing a killed/weakened pathogen to the body so it produces antibodies
What is passive immunity
injecting antibodies produced by other humans/animals
What is acquired immunity
memory lymphocytes that remember a previous infection
What are the 4 types of pathogen
viruses - cold
fungi - athletes foot
protozoan - malaria
parasitic worm
What is the torpor stage
body hibernates (sleeps)
shuts down to conserve energy
What are the 3 major macronutrients
fats
proteins
carbs
What is the biggest nutritional problem
overconsumption of calories, alcohol, cholesterol, fats, sodium & sugar
How many essential nutrients do we need from food & what do they come from
45 essential nutrients
carbs
fats
proteins
vitamins
minerals
water
What is dietary carbohydrate & what does it contain
supply energy to body cells
carbon, hydrogen & oxygen
Difference between simple & complex carbs
simple = mono/disacharides, little nutritional value
complex = polysaccharides & fibre, better for us, e.g. grains
What is fiber & what is it needed for
non digestable carb, e.g. whole grain cereal
present naturally in plants
essential for digestion/pooping
What are the functions of dietary fat
energy for work
insulator
shock absorber
Difference between saturated & unsaturated fats
saturated = single bonds, solid at room temp, bad, e.g. butter
unsaturated = 1 or more double bonds, liquid at room temp, mono - fruit/veg, poly - omegas
What is partial hydrogenation
changing unsaturated fats to trans fats