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Lifetime Wellnes > quiz > Flashcards

quiz Flashcards

0
Q

Wellness?

A

Expands the idea of health to include our ability to achieve optimal health. Well-being

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1
Q

Health?

A

Refers to the overall condition of person’s body or mind and to the presence or absence of illness or injury.

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2
Q

risk factors?

A

A condition that increases one’s chances of disease or injury.

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3
Q 
Physical
Emotional
Intellectual
Interpersonal
Spiritual
Environmental
Financial
A

What are the seven dimensions of wellness?

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4
Q

Fitness level

Ability to care for yourself

A

What else does our physical wellness include beside our body’s overall condition and the absence of disease?

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5
Q

Ability to understand and deal with your feelings

A

What does our emotional wellness reflect?

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6
Q

It detects problems, finds solutions, and directs behavior.

A

Why is an active mind essential to wellness when talking about intellectual wellness?

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7
Q

interpersonal wellness

A

Your ability to develop and maintain satisfying and supportive relationships.

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8
Q

spiritual wellness?

A

Set of guiding beliefs, principles, or values that give meaning and purpose to your life, especially in difficult times.

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9
Q

occupational wellness?

A

Refers to the level of happiness and fulfillment you gain through your work

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10
Q

infectious diseases?

A

A disease that can spread from person to person; caused by microorganisms such as bacteria and viruses.

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11
Q

Heart disease
Cancer
Chronic lower respiratory

A

What are the three leading causes of death for Americans?

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12
Q

physical fitness?

A

A set of physical attributes that allows the body to respond or adapt to the demands and stress of physical effort

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13
Q

sedentary lifestyle?

A

Physically inactive; literally, “sitting.”

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14
Q

Less efficient functioning of the immune system and increased susceptibility to disease.

A

What can poor stress management lead to?

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15
Q 
By physically active
Choose a healthy diet
Maintain a healthy body weight
Manage stress Effectively
Avoid Tobacco and drug use and limit alcohol consumption
Protect yourself from disease and Injury
A

What are behaviors that contribute to wellness?

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16
Q

unintentional injury?

A

An injury that occurs without harm being intended

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17
Q

behavior change?

A

A lifestyle management process that involves cultivating healthy behaviors and working to overcome unhealthy ones

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18
Q

target behavior?

A

An isolated behavior selected as the object of a behavior change program

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19
Q

short-term lifestyle?

A

Allows you more time to watch TV and hang out with friends, but leaves you less Set of guiding beliefs, principles, or values that give meaning and purpose to your life, especially in difficult times physically fit and less able to participate in recreational activities

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20
Q

long term lifestyle?

A

Increases risk of heart disease, cancer, stroke, and premature death

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21
Q

self-efficacy?

A

The belief in one’s ability to take action and perform a specific task.

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22
Q

locus of control?

A

The figurative “place” a person designates as the source of responsibility for the events in his or her life.

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23
Q

self talk?

A

A persons internal dialogue.

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24
Q

Forgive yourself
Give yourself credit for the progress you have already made
Move on

A

What should you do if you relapse?

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25
Q 
Specific
Measurable
Attainable
Realistic
Time frame specific
A

What is SMART?

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26
Q 
Monitor your behavior and gather data
Analyze the data and identify patterns
Be SMART about setting goals
Devise a plan of action
Make a personal contract
A

How to create a personalized plan?

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27
Q

An inner drive leads you to the stage of change at which you are ready to make a personal commitment to the goal.

A

You won’t make progress until?

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28
Q

Procrastination
Rationalizing
Blaming

A

Games you might play with yourself?

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29
Q 
Proteins
Carbs
Fats
Vitamins
Minerals
Water
A

What are the six classes of essential nutrients?

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30
Q

Nutrition

A

The science of food and how the body uses it in health and disease

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31
Q

Essential Nutrients

A

Substances the body must get from foods because it cannot manufacture them at all or fast enough to meet its needs

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32
Q

Macronutrient

A

Essential nutrient required by the body in relatively large amounts

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33
Q

Micronutriet

A

Essential nutrient required by the body in minute amounts

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34
Q

Digestion

A

Process of breaking down foods into compounds the gastrointestinal tract can absorb and the body can use

35
Q

Kilocalorie

A

A measure of energy content in food

36
Q

Protein

A

Essential nutrient that forms important parts of the body’s main structures as well as blood, enzymes, hormones, and cell membranes; also provides energy

37
Q

Amino acids

A

The building blocks of proteins

38
Q

legumes

A

Vegetables such as dried beans and peas that are high in fiber and are also important sources of protein

39
Q

hydrogenation

A

Hydrogen’s are added to unsaturated fats, turns liquid oils into solid fats, and produces a mixture of saturated fatty acids and standard and trans forms of unsaturated fatty acids

40
Q

trans fat

A

Unsaturated fatty acid produced during the process of hydrogenation; a typical shape that affects chemical activity

41
Q

cholesterol

A

A waxy substance found in the blood and cells and needed for synthesis of cell membranes, vitamin D, and hormones

42
Q

low density lipoprotein

A

Blood fat that transports cholesterol to organs and dissues

43
Q

high density lipoprotein

A

Blood fat that helps transport cholesterol out of the arteries, protect against heart disease

44
Q

Carbs

A

Essential nutrient; sugars, starches, and dietary fiber

45
Q

Glucose

A

A simple sugar that is the body’s basic fuel

46
Q

Glycogen

A

A starch stored in the liver and muscles

47
Q

Whole grain

A

Wheat rice or oats

48
Q

Glycemic index

A

Measure of how a particular food affects blood glucose levels

49
Q

Dietary fiber

A

Non digestible carbs and lignin that are intact in plants

50
Q

futional fiber

A

non digestible carbs either isolated from natural sources of synthesized; these may be added to foods and dietary supplements

51
Q

total fiber

A

total amount of dietary fiber and fucnional fiber in diet

52
Q

soluble fiber

A

dissolves in water or broken down by bacteria in large intestine

53
Q

insoluble fiber

A

doesn’t dissolve in water and not broken down

54
Q

vitamins

A

carbon containing substances needed in small amounts to help promote and regulate chemical reactions and processes in the body

55
Q

antioxidant

A

substance that protects against the breakdown of food

56
Q

minerals

A

inorganic compounds needed in relatively small amounts for the regulation, growth, and maintenance of body tissues and functions

57
Q

anemia

A

deficiency in the oxygen-carrying material in the red blood cells

58
Q

2000

A

how many calories do we need?

59
Q

13

A

how many vitamins do we need?

60
Q

17

A

how many minerals do we need?

61
Q

2.7 liters

A

how much water?

62
Q 
Precontemplation
contemplation
preparation
action
maintenance
termination
A

Stages of change?

63
Q

self acceptance

A

personal satisfaction with yourself

64
Q

self esteem

A

the way you think others perceive you

65
Q

self confidence

A

both acceptance and esteem

66
Q

doubled

A

since 1900 what has life expectancy done?

67
Q

1) eliminate preventable disease, disability, injury, and premature death
2) achieve health equity, eliminate disparities, and improve the health of all groups
3) create social and physical environments that promote good health for all
4) promote healthy development and healthy behaviors across every stage of life

A

National Healthy People Initiative- aims to prevent disease and improve quality of life by?

68
Q

internal

A

person is in control

69
Q

external

A

it is out of the person’s hand

70
Q

1) pre-contemplation- no problem/ no change
2) contemplation- action in 6 months
3) preparation- action in 1 month/ begun
4) action- modifying behavior
5) maintenance- least 6 months modified
6) termination- no more temptation for relapse

A

Enhancing your readiness to change

71
Q

triglyceride

A

glycerol with 3 fatty acids attached to it (animal fat)

72
Q

unsaturated
monosaturated
polysaturated
saturated

A

what type of fats are there?

73
Q

free radical

A

an electron-seeking compound that can react with fats, proteins, and DNA, damaging cell membranes and mutating genes in its search for electrons; produced through chemical reactions in the body and by exposure to environment factors such as sunlight and tobacco smoke

74
Q

phytochemical

A

a naturally occurring substance found in plant foods that may help prevent and treat chronic diseases such as heart disease and cancer; phyto means plant

75
Q

cruciferous vegetables

A

vegetables of the cabbage family

76
Q

dietary reference intakes

A

an umbrella term for four types of nutrient standards: adequate intake (AI), estimated average requirement (EAR), and recommended dietary allowance (RDA) are levels of intake considered adequate to prevent nutrient deficiencies and reduce the risk of chronic disease; tolerance upper intake level (UL) is the maximum daily intake that is unlikely to cause health problems

77
Q

dietary guidelines for americans

A

general principles of good nutrition intended to help prevent certain diet-related diseases

78
Q

myplate

A

a food-group plan that provides practical advice to ensure a balanced intake of the essential nutrients

79
Q

daily value

A

a simplified version of the RDAs used on food labels; also included are values for nutrients with no established RDA

80
Q

1) personalization
2) daily physical management
3) tracking and planning

A

key message of my plate?

81
Q

whole grains

A

entire grain kernel (at least of half grains should be)

82
Q

refined grains

A

milled to remove the bran and germ

83
Q

lacto-ovo-vegetarians

A

eat plant foods, dairy products, and eggs

84
Q

pathogen

A

a microorganism that causes disease

85
Q

food irradiation

A

the treatment of foods with gamma rays, X-rays, or high voltage elections to kill potentially harmful pathogens and increase shelf life

86
Q

organic

A

a designation applied to foods grown and produced according to strict guidelines limiting the use of pesticides, nonorganic ingredients, hormones, antibotics, genetic engineering, irradiation, and other products

Lifetime Wellnes (2 decks)

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