Health 1000 Unit 2 Study Guide
Health 1000 Unit 2 Study Guide Health 1000
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This 0 page Study Guide was uploaded by Yasmene Odeh on Sunday January 10, 2016. The Study Guide belongs to Health 1000 at East Carolina University taught by Ms. Church in Fall 2016. Since its upload, it has received 533 views. For similar materials see Intro to Health in Kinesiology at East Carolina University.
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Date Created: 01/10/16
HLTH 1000 Spring 2015 Exam 2 Study Guide Exam questions will come from material presented in Unit 2 from the text workbook and class lectures Chapter 1 Health in the 21st Century 0 is the current life expectancy at birth in the US Page 1 0 The results from a recently published 20year study has found that just four bad habits eating being physically and too much can prematurely age you by up to 12 years Page 1 0 Identify each of the 7 dimensions of health Pages 34 Health focuses on the body how well it functions and how well you care for it Health a willingness to take on new intellectual challenges an openness to new ideas and skills a capacity to think critically and a sense of humor and curiosity Health mental emotional and spiritual health Health the quality of your interactions and relationships with others Health the beliefs and values we each hold that lend meaning to life Health the quality of our home work school and social environments as well as the health of our planet Health the quality of your relationship to your work 0 The leading cause of death in 1524 year olds in the US are and Page 4 Chapter 4 Nutrition and You 0 are nutrients your body needs in relatively large quantities carbohydrates fats proteins and water Page 66 0 are nutrients you need in relatively small quantities vitamins and minerals Page 66 0 The calorie content of a gram of carbohydrate protein fat and alcohol Page 67 0 Regardless of the source protein carb fat calories consumed in excess of energy needs are converted to and stored in the body Page 67 0 grains are stripped of their bran and germ during processing By removing some and other healthful substances refinement turns whole grains into less nutritious foods Page 68 0 fats are solid at room temperature and can increase the level of LDL bad cholesterol in your blood Page 69 0 fats are liquid at room temperature and can increase the level of HDL good cholesterol in your blood Page 69 fat is most hazardous to your health Page 70 is a nonnutrient nondigestible complex carbohydrate It helps promote bowel regularity easing conditions such as hemorrhoids constipation and other digestive disorders Page 75 Scientists have provided consumers with a set of energy and nutrient standards called to protect against nutrient deficiencies support healthy functioning and prevent chronic disease Dietary cholesterol is only found in food products Healthy Eating WB The biggest source of sugar in most people s diets is Healthy Eating WB According to My Plate meat and other protein foods should fill of your plate Healthy Eating WB Chapter 6 Weight Management TrueFalse When trying to reach a healthful weight it is important to change one bad habit at a time Notes For a person trying to lose weight a weight loss goal of pounds per week is healthy and realistic Notes Obesity is associated with lower levels of cholesterol Page 117 A group of obesityrelated factors that increase the risk of cardiovascular disease and diabetes including large waistline high triglycerides low HDL cholesterol high blood pressure and high fasting blood glucose is called Page 118 If over time the calories you consume match the calories you expend then you are in balance and your will not change Page 119 The Big 3 factors have contributed to Americans dramatic weight gain over recent years are 1 Increased 2 Physical and 3 factors Page 119 The majority of the energy a person utilizes daily goes toward their metabolism Page 120 Examples of environmental factors that contribute to weight gain include Page 121 Long and days combined with commuting eating Growing of unhealthy foods Convenience of eating vs preparing meals Advertising focused on foods The two main causes of obesity in college students are excess and physical Page 122 The factors that should be considered when evaluating whether or not a person is at a healthful weight is their body age gender and type Page 123 An indicator of how much body fat you carry is called ratio shape is worse than as it puts you at greater risk of developing health problems Page 123124 and Notes is a ratio between your height and your weight often used to predict risk factors for health problems later in life but has it s limitations because it doesn t differentiate fatfree weight from fat weight Page 123 Some effective strategies to safely and effectively reach a healthful weight include Page 124127 your eating habits Practice control Drink instead of sugary drinks Eat foods as close to their natural state as possible Choose fats and carbohydrates Change habit at a time Get physically Seek the physiological sensation caused by a lack of food Triggered in our brains as a response to signals sent by the digestive tract and hormones circulating in our blood Page 126 the psychological response to the sight smell thought or taste of food that prompts or postpones eating Page 126 a feeling of satisfaction that helps turn off the desire to eat more Page 126 Some important guidelines to achieve a healthy fat intake are to trans fat from your diet consume more fats and make sure each meal includes some Page 130 Identify the top three dangerous eating disorders Page 133 regular binge eating episodes at a rate of at least two per week for several months Binges followed by purging strict dieting or excessive exercise to prevent weight gain Using selfinduced vomiting or laxatives as part of purging An obsession with weight and body shape An intense fear of gaining weight or being overweight A highly distorted body image that continues to see fat where none exists A refusal to maintain a normal body weight A refusal to eat or eating patterns that tightly restrict food intake Eating large amounts of food in a relatively short period of time whether you are hungry or not at least twice a week Eating until you feel overly full Eating large amounts of food alone Choosing to consume particular personal comfort foods such as a certain type of cookies ice cream or other foods you find especially pleasurable during these concentrated sessions of heavy eating Teenage are most at risk for developing an eating disorder But young and are under pressure to adhere to a particular body shape are also vulnerable Page 133 For helping a friend you suspect has an eating disorder once you know where to direct them ECU Cares ECU Counseling Center Student Health have a compassionate open conversation with the person you are concerned about Try not to talk about body or Instead talk to them about your worries rather than accuse or blame Page 136 Chapter 11 Preventing Infectious Diseases and Sexually Transmitted Infections the invasion of body tissues by microorganisms that use the body s environment to multiply and cause disease Page 245 agents that cause disease Page 245 the natural environment for any particular pathogen where it accumulates in large numbers Page 245 a person plant or animal in which or on which pathogens live and reproduce Page 245 a person infected with a pathogen who does not show symptoms but who is infectious Page 245 caused by a pathogen Concept of Health WB can be spread from person to person Concept of Health WB The chain of infection includes infectious agent reservoir portal of eXit means of transmission portal of entry and susceptible host TrueFalse The chain of infection can be broken at any point Notes Identify the stages on infection Notes Period pathogen actively multiplying but NO symptoms are present Period vague sense of not being well symptoms build At this stage you are considered the most contagious Phase Infection continues to build as do the symptoms Peak of disease and when you feel the worst Phase Symptoms begin to diminish Period Body is repairing damage Remaining symptoms the body can t repair Transmission contact with infected people or animals Page 245246 Transmission touching contaminated objects breathing airborne pathogens bites from infected insects and drinking or eating contaminated water or food Page 245246 An animal or insect that transports pathogens from one point to another is called a Page 246 TrueFalse Alcoholbased hand sanitizers will not cause antibacterial resistance Page 246 Your body39s first line of defense against pathogens is your Page 246 The success of vaccines rely on memory and cells Page 248 Immunity the immune system produces memory B cells and memory T cells that can starve off the particular type of infectious disease for years to come perhaps for a lifetime Active immunity produces an immune response Page 248 Immunity temporary immunity by which readymade antibodies specific to a particular pathogen are introduced into the body to fight off an infection Passive immunity lasts only as long as the injected antibodies survive a few months at most Page 248 0 Herd immunity is the condition where greater than 90 of a community is vaccinated against a disease giving it little ability to spread through the community providing some protection against the disease to members of the community who are not Page 249 0 TrueFalse Viruses can be cured with antibiotics Page 252 0 microscopic organisms that cannot multiply without invading body cells Page 252 0 TrueFalse Flu symptoms are worse than the symptoms of the common cold but no one dies from the u Page 252 0 spread of a disease from persontoperson very quickly in one location Page 252 0 a worldwide epidemic of a disease Page 252 0 College students especially those living in dormitories are at are a moderately increased risk of getting bacterial Page 253 0 singlecelled microorganisms that are found throughout nature They can eXist independently or as parasites drawing their nourishment from other forms of life It can release toxins or damaging enzymes that disrupt the body However less than of the many types are actually harmful Page 253 0 is a strain of staph that is resistant to the broad spectrum antibiotics commonly used to treat staph infections Page 254 0 For protecting yourself against infectious diseases it is best to your hands often or andor use hand with at least 60 alcohol Page 257 Chapter 12 Preventing Cardiovascular Disease Diabetes and Cancer 0 disease one that comes on gradually and lasts for a long time causing either continual symptoms or recurring bouts of illness Page 272 0 More than of deaths in the US every year is caused by cardiovascular disease and cancer Page 272 0 of healthcare eXpenditures in the United States are for treatment of chronic disease Page 272 0 The four common risk factors for developing cardiovascular disease cancer and diabetes are Page 273 Poor Lack of use Excessive consumption 0 If you changed just one of the following behaviors which change would have the biggest impact on reducing your risk of developing a chronic disease inactivity poor diet or smoking Page 273 0 The incidence of has more than doubled in the last 15 years and is now one of the most common serious illnesses in the United States Page 273 Identify Type I and Type 2 diabetes Page 274 diabetes insulindependent diabetes begins early in life and arises when the body s immune system destroys the cells in the pancreas that make insulin diabetes insulinresistant diabetes the pancreas makes normal amounts of insulin but the body s cells don t respond to it properly The risk factors for Type 2 diabetes include Page 275276 Disproportionately large Lack of factors syndrome carry blood back to the heart Page 278 carry blood away from the heart Page 278 heart disease is responsible for the most deaths in the US Page 279 arterial condition characterized by in ammation scarring and the buildup of mealy deposits along artery walls Page 279 Damage to the inner linings of the arteries can come from high high levels of blood high andor Page 279 the force of blood pulsating against the artery walls Page 279 To explain the difference in someone with healthy blood pressure soft rubber tubes vs someone with high blood pressure stiff metal pipes imagine the difference between trying to pump a pulsing stream of water into a network of wide soft rubber tubes versus narrow stiff metal pipes The wide rubber tubing would and back with each pulsation absorbing some of the pressure and allowing the turbulence to quickly settle down and the water to ow Page 280 Hypertension high blood pressure is known as the killer because about 13 of the people with it do not know they have it Page 280 when the heart contracts Page 280 when the heart relaxes Page 280 A myocardial infarction is often referred to as a Page 281 good cholesterol transports excess cholesterol back to your liver for recycling Page 283 bad cholesterol excess degrade over time releasing their cholesterol load into your bloodstream This circulating cholesterol can then become trapped in injured blood vessels Page 283 Some hearthealthy food choices include Page 284 Reduce your and intake Boost your consumption of fatty acids Increase your intake intake in your diet Decrease your Put some To reduce a person39s risk of cardiovascular disease Page 284285 Eat a diet Get enough Maintain a Don t Limit Manage Get enough Maintain good Monitor your blood weight intake and hygiene and blood TrueFalse Cancer is characterized by a controlled reproduction of abnormal cells and in some cases the spread of these cells to other sites in the body Page 288 Which ethnic group is at greatest risk of dying from cancer Page 288 a tumor that grows slowly does not spread and is not cancerous Page 289 a tumor that grows aggressively invades surrounding tissue and can spread to other parts of the body all cancers are malignant Page 289 the process by which a malignant tumor spreads to other body sites This makes malignant tumors far more dangerous and challenging to treat Page 289 TrueFalse The same basic lifestyle choices that are important in diabetes and cardiovascular disease also affect your risk of cancer Page 290 HPV is a risk factor for which cancer Page 291 Which type of cancer is most often associated with eXposure to the sun Page 291 Identify the ABCDE acronym for examining a mole Page 292 where one side does not match the other irregularity where edges are uneven or scalloped changes where pigmentation is not uniform where the size is more than 6 millimeters about the size of a pea where the mole looks different from others nearby or is changing in size shape or color and The 2 common cancers specific to men are cancer Page 294 The 3 common cancers specific to women are and cancer Page 295296 The most common cancer of all when cases of the highly curable form are included in the count is cancer WB The type of cancer that is the number one cause of cancer death in both men and women is cancer WB
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