HHD Exam Revision

Health

A state of complete physical, social and mental wellbeing, and not merely the absence of disease or infirmity.

Health Status

An individual's or populations overall health, taking into account various aspects such as life expectancy, amount of disability levels and levels of disease risk factors.

Life Expectancy

An indication of how long a person can expect to live, it is the number of years of life remaining to a person at a particular age if death rates do not change.

Health Adjusted Life Expectancy

A measure of burden of disease, based on life expectancy at birth, but including an adjustment for time spent in poor health. It is the number of years in full health that a person can expect to live based on current rates of ill health and mortality.

Mortality

The number of deaths caused by a particular disease, illness or environmental factor.

Under Five Mortality Rate

The number of deaths of children under five years of age per 1000 live births.

Morbidity

Refers to ill health in an individual and the levels of ill health in a population or group.

Burden Of Disease

A measure of the impact of diseases and injuries. Specifically it measures the gap between current health status and an ideal situation where everyone lives to an old age free of disease and disability. Burden of Disease is measured in a unit called the DALY.

Disability Adjusted Life Years (DALY)

A measure of burden of disease - one DALY equals one year of healthy life lost due to premature death and time lived with illness, disease or injury.

Years of Life Lost (YLL)

The fatal burden of disease of a population, defined as the years of life lost due to death.

Years Lost due to Disability (YLD)

The non-fatal component of the disease burden and is a measurement of the healthy years lost due to diseases or injuries.

Prevalence

The number or proportion of cases of a particular disease or condition present in a population at a given time.

Incidence

The number or rate of new cases of a particular condition during a specific time.

Determinants of health

Physical environment

Biological

Behavioural

Social

Physical Environment

• Water and air

• Workplaces

• Housing

• Roads

• Nature

• Schools

• Recreation settings

• Exposure to hazards.

Biological Determinants

• Genetics

• Hormones

• Body weight

• Blood pressure

• Cholesterol levels

Behavioural Determinants

• Smoking

• Sexual activity

• Participation in physical activity

• Eating practices

Social Determinants

• Poverty

• Early life experiences

• Social networks

• Support

Costs:

To the individual and the community:

Direct

Indirect

Intangible.

Direct Costs to the Community

• Cost Of Healthcare Services

• The Cost of Pharmaceuticals

• The Cost of Prevention Strategies

Indirect Costs to the Community

• Unpaid Care

• Reduced or Lost Productivity

• Absenteeism

Intangible Costs to the Community

• Loss of an individual from a community due to premature death (can result in emotional pain)

Direct Costs to the Individual

• The Cost of Medical Care

• Ambulance

• Pharmaceutical Expenses (co-payment)

• Allied Health Services (Massage)

Indirect Costs to the Individuals

• Travel Costs

• Loss/Partial Loss of Current Earnings (reduced hours at work)

Intangible Costs to the Individual

• Pain and Suffering

• Anxiety and Stress due to reduced productivity

• Loss of Quality of Life

Carbohydrates

The preferred energy source for the body, if not used for energy expenditure it can contribute to obesity and related conditions.

Carbohydrates (Food Source)

• Legumes

• Pasta

• Bread

Fibre

Aids in digestion and removal of wastes from the body. Can promote feelings of fullness as well as promoting bowel movements.

Fibre (Food Source)

• Legumes

• Fruit (with skin eg. Apples)

• Dried Beans

Protein

Growth and maintenance of body tissues, and production of enzymes, hormones, and antibodies, also a secondary source of energy.

Protein (Food Source)

• Meat

• Eggs

• Chicken

• Milk

Fats

Main function is to provide fuel for energy production but is stored as fat if not used for this purpose.

Monounsaturated Fats

Assists in the lowering of LDL cholesterol (healthiest source of fats)

Monounsaturated Fats (Food Source)

• Peanut Butter

• Avocado

• Olive Oil

Polyunsaturated Fats

Consisting of two types Omega-3 and Omega-6, these nutrients assist in lowering LDL as well as protecting against diseases.

Polyunsaturated Fats (Food Source)

• Fish

• Corn

• Seeds

Saturated Fats

Increase LDL cholesterol and increase the risk of Cardiovascular Disease.

Saturated Fats (Food Source)

• Deep Fried Foods

• Cheese

• Full Cream Milk

Trans Fats

Increases LDL cholesterol as well as interfere with glucose metabolism and contribute to Type 2 Diabetes.

Trans Fats (Food Source)

• Pies

• Pastries

• Cakes

Calcium

Required for hard tissue formation, which promotes bone health and reduces the risk of osteoporosis.

Calcium (Food Source)

• Milk

• Cheese

• Sardines

Phosphorous

Bonds with Calcium to form form phosphate which hardens bones and reduces the risk of osteoporosis.

Phosphorous (Food Source)

• Milk

• Cheese

• Fish

Sodium

Provides the regulation of blood pressure and blood volume, excess consumption can result in hypertension, as well as osteoporosis as it prevents calcium absorption.

Sodium (Food Source)

• Salt

• Olives

• Cured Meats (Salami)