Introduction to Health, Health Promotion, and Nutrition Policy

Vocabulary flashcards focusing on key concepts, prevention levels, regulatory agencies, and health promotion strategies discussed in Chapters 1 through 6.

Health Inequity

Differences in health status or access to healthcare resources that exist between populations, such as Canadian residents in remote or northern regions lacking access to specific resources.

Health Promotion

The process of enabling people to increase control over their own health and improve their health.

Equity

An approach where everyone receives the specific level of support they need to achieve equal outcomes.

Justice

The removal of systemic barriers and fences so that all individuals have equal access without requiring ongoing individual accommodations.

Social Ecological Model

A framework used to understand the various levels of influence—including intrapersonal, interpersonal, and environmental—on health and health-related behaviors like dietary intake.

Intrapersonal Level

The individual-level center of the Social Ecological Model, encompassing personal values, food preferences, and health diagnoses.

Interpersonal Level

The ring of the Social Ecological Model that focuses on social groups, family dynamics, peer influences, and parenting behaviors around food.

Primary Prevention

Activities aimed at preventing people from getting sick in the first place, preceding disease, and targeted at the general healthy public.

Secondary Prevention

Health strategies focused on early identification of health problems and treatment of individuals with asymptomatic or preclinical disease.

Tertiary Prevention

Rehabilitation activities for individuals diagnosed with a disease, aimed at reducing symptoms and slowing disease progression.

Canadian Food Inspection Agency

The federal agency that enforces policies set by Health Canada and safeguards the food supply.

Public Health Unit

An official regional health entity in Ontario—there are $36$ in total—responsible for health promotion, primary prevention, and secondary prevention.

Bioavailability

The degree to which nutrients in a consumed food are available for absorption and utilization in the body.

Fortification

The deliberate addition of nutrients not generally found in a given food to address broad population nutrient needs.

Supplemental Foods

Packaged foods with added vitamins, minerals, caffeine, or other ingredients meant for purposes other than standard nutrition.

Natural Health Products

Products supplied in dosage formats (capsules, tablets, powders) carrying usage directions that are not typical foods.

Natural Product Number

A verification code on natural health products indicating that Health Canada and the Canadian Food Inspection Agency have verified that the product contains what is listed on its label.

National Nutritious Food Basket

A monitoring system containing a set list of foods needed for optimal health, used to calculate and compare local purchasing costs across regions.