Class notes
Lecture note 2 Epidemiology
- Course
- Epidemio9515
- Institution
- University Of Western Ontario (UWO )
lecture note for week 2 Epidemiology.
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Modifiable Risk factors:Alcohol● Accounts for substantial direct and indirect costs
● High risk uses associated with higher risks for smore than 60 chronic and acute
conditions
○ Gastrointestinal Diseases
○ Neurological disorders
○ Cardiovascular disease
● Approximately half of the adverse health impacts are due to chronic diseases the other
half by acute effects(accidents, violence)
Modifiable Risk factor: Diet
● Consumption of fruits and vegetables often used as a proxy for overall diet quality
● People reporting less than 5 serving of fruits and vegetables daily are considered to be
at risk
● May be gender difference in diet depending on measure used
○ When measured by number of serving per day, women appear to consume more
fruits and vegetables than me
○ When portion sizes are taken into account, men appears to consume more than
women.
● Estimated that diet related factors account for 30% of all chancers
● Poor diets is also a risk factor for numerous chronic diseases
○ Heart Disease
○ Stroke
● Contributes to several chronic conditions
Modifiable Risk factor : Physical Activity
● Physical inactivity classified as less than 1.5kcal/kg/day
● Strongly linked to numerous chronic physical and mental health conditions
● Huge economic burden of physical inactivity including both direct and indirect costs
● Inversely associated with socioeconomic status
○ Low socioeconomic class tend to have lesser activity
Risk conditions- factors that will increase individuals likelihood of developing disease
Risk conditions-Obesity
● Defied as accumulation of excess body fat
○ BMI (kg/m^2)
○ 25.0-29.9= overweight
○ 30.0-34.9= class 1 obesity
○ 25.0-39.9= class 2 obesity
○ 40+= class 3 obesity
● Children 85th to <95th percentile for age/sex= overweight
● >95th percentile is obese
● Contributor to variety of chronic disease
○ Cardiovascular disease
○ Liver disease
○ Cancer
○ Stroke
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