Health Promotion, Risk Reduction, and Capacity-Building Strategies

Health Promotion

Green and Kreuter (1991) any combination of health education and related organizational, economic and environmental supports for behavior of individuals, groups or communities conducive to health

Health Promotion

Parse (1990) that which is motivated by the desire to increase well-being and to reach the best possible health potential.

Health Protection

consists of those behaviors in which one engages with the specific intent to prevent disease, to detect disease in the early stages, or to maximize health within the constraints of disease (Parse, 1990).

Health Protection

Examples: Immunizations and cervical cancer screening

Health

- being sound in body, mind, and spirit: freedom from physical disease or pain

- definition has shifted from a focus on the curative model to a focus on multidimensional aspects such as the social, cultural, and environmental facets of life and health

Health

(WHO)

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

- the extent to which an individual or group is able to realize aspirations, to satisfy needs, and to change or to cope with the environment

- a resource for living

Health Promotion

Examples:

- Height and Weight measurements: Baseline to measure growth

- Elementary School Screening: BP taking, hearing test

- Vegie Fair: teaching community the importance and benefits of eating vegetables

Rsisk

Oleckno, 2002

the probability that a specific event will occur in a given time frame

risk factor

an exposure that is associated with a disease

risk factor

example: smoking

Criteria for Risk Factor

- frequency of the disease caries by category or amount of the factor

- must precede the onset of the disease

- association of concern must not be due to any source of error

risk assessment

a systematic way of distinguishing the risks posed by potentially harmful exposures

four main steps of risk assessment

1. hazard identification

2. risk description

3. exposure assessment

4. risk estimation

preventive approach to health

- Health Promotion and Disease Prevention

- Health Promotion and Levels of Prevention (primary, secondary, tertiary)

health

directly related to the activities in which we participate, the food we eat, and substances to which we are exposed dail

types of risk

- modifiable

- nonmodifiable

modifiable risk

those aspects of a person's health risk over which he or she has control

nonmodifiable risk

those aspects of one's health risk over which one has no or little control

healthful behaviors

examples:

- maintaining an exercise regimen

- following an eating plan

risk reduction

a proactive process in which individuals participate in behaviors that enable them to react to actual or potential threats to their health

risk communication

- the process through which the public receives information regarding possible or actual threats to health

- affected by the way individuals and communities perceive, process, and act on their understanding of risk

internet

a newer source of risk communication for many community members with 60% of Internet users accessing it for health information

long-standing sources of health information

- newspapers

- periodicals

- radio

- TV

- billboards

five wishes

specialized website which offers information on advance care planning

Eating well

specialized nutrition websites that provide a wide range of information

causes of death with the highest mortality

- heart disease

- cancer

- stroke

- chronic respiratory disease

heart diseases

cause of 21% of all deaths in that year (2009)

Diet

one of the most modifiable of risk factors

android type, apple-shaped type

- Obesity affecting Filipino adults

- abdominal fat accumulation is measured using waist-to-hip ratio (WHR

WHR criterion

considered as a sensitive measure for risk of cardiovascular diseases.

≥1.0

considered android or apple-shaped obese in men

≥0.85

considered android or apple-shaped obese in women

portion

amount of a single food item served in a single eating occasion

meal/snack

a single eating occasion with the amount of green beans or roast beef on your plate being the portion

serving

a "standardized unit of measuring foods" used in dietary guidelines

overweight/obese

- used to indicate a condition of excess weight for height

- identify ranges of weight that have been found to be associated with an increased risk of certain diseases or conditions

body mass index

- used to determine weight status in adults and children

- takes both height and weight into account and has been found to correlate well with the amount of body fat present

25-29.9

BMI considered overweight

30 or hgiher

BMI considered obese

body weight

determined by:

- metabolism

- genetics

- behavior

- environment

- culture

- socioeconomic status

10 Nutritional Guidelines for Filipinos

1. Eat a variety of foods everyday to get the nutrients needed by the body.

2. Breastfeed infants exclusively from birth up to 6 months then give appropriate complementary foods while continuing breastfeeding for 2 years and beyond for optimum growth and

development.

10 Nutritional Guidelines for Filipinos

3. Eat more vegetables and fruits everyday to get the essential vitamins, minerals and fiber for regulation of body processes.

4. Consume fish, lean meat, poultry, egg, dried beans or nuts

daily for growth and repair of body tissues.

10 Nutritional Guidelines for Filipinos

5. Consume milk. milk products and other calcium-rich foods, such as small fish and shellfish, everyday for healthy bones and teeth.

6. Consume safe foods and water to prevent diarrhea and other food and water-borne diseases.

10 Nutritional Guidelines for Filipinos

7. Use iodized salt to prevent iodine Deficiency Disorders.

8. Limit intake of salty, fried, fatty and sugar-rich foods to prevent cardiovascular diseases.

10 Nutritional Guidelines for Filipinos

9. Atain normal body weight through proper diet and moderate physical activity to maintain good health and help prevent obesity.

10. Be physically active, make healthy food choices, manage stress, avoid alcoholic beverages and do not smoke to help prevent lifestyle-related non-communicable diseases.

fats that increase risk of heart disease

- trans fat

- saturated fats

- cholesterol

5 or more

recommended servings of fruits and vegetables per day

a healthy diet based on a 2000 calorie per day intake

• Select 2 cups of fruit and 2 1⁄2 cups of vegetables per day. Select a variety

of colors and types.

• Consume three or more 1-ounce-equivalent servings per day of whole-

grain products.

a healthy diet based on a 2000 calorie per day intake

• Consume 3 cups per day of fat-free or low-fat milk or milk products.

• Keep total fat intake to 20% to 35% of caloric intake.

a healthy diet based on a 2000 calorie per day intake

• When choosing fats, emphasize lean meats, beans, poultry, and fat free

or low-fat milk products.

• Limit intake of trans fatty acids or saturated fats.

• Choose fiber-rich fruits and vegetables often.

a healthy diet based on a 2000 calorie per day intake

• Prepare beverages and foods with little added sugar.

• Consume less than 1 teaspoon of salt per day.

• Consume alcoholic beverages moderately—up to one drink per day for

women and two drinks per day for men.