Eayh Final Exam: Part 2

Front 1

Natural Air Pollutants

Back 1

Volcanic Ash
Radioactivity
Pollen Dust
Smoke from fires

Front 2

Man Made Air Pollutants

Back 2

Transportation
Fuel Combustion of stationary sources
Industrial Processes
Solid Waste disposal

Front 3

Largest source for air pollutants

Back 3

Transportation

Front 4

CAPS

Back 4

Criteria Air Pollutants
-Ubiquitous
-Omnipresent and therefore pose greatest threat to human health
-Not carcinogenic; has a threshold
Health consequences: common symtoms such as sore throat, coughing, shortness of breath
-Examples: PM, O3, CO2, Pb
Method of Control: NAAQS: ADEQUATE MARGIN OF SAFETY

Front 5

HAPS

Back 5

-Limited (point sources, often industry)
-Carcinogenic, no threshold
Examples: Heavy metals
Method of Control: site-specific emission standars. AMPLES MARGIN OF SAFETY
Because they exhibit not threshold is why air quality standards are inappropriate

Front 6

Who is most prone to air pollution

Back 6

Asthmatics
Children
Elderly
Women and children in developing countries
Those who have acute/chronic respiratory illnesses
Examples acute: bronchitis
Example chronic: Asthma

Front 7

Primary pollutants

Back 7

Directly emitted into outdoor air
Examples: SO2 NO2 CO and PM

Front 8

Secondary Pollutants

Back 8

Formed in the air through chemical reactions
Examples: O3, H2SO4 (acid rain)

Front 9

Air Pollutant: PM; Identify Source and Primary or Secondary

Back 9

Particulate Matter
Primary
Source: Burning of wood or diesel fuel

Front 10

Air Pollutant: O3; Identify Source and Primary or Secondary

Back 10

Ozone
Secondary
Product of Noz combined with hydrocarbons and sunlight in atmosphere
Source: Variety of oxygen formed by chemical reaction poulltants

Front 11

Air Pollutant: CO; Identify Source and Primary or Secondary

Back 11

Carbon Monoxide
Primary
Source: Heating systems that do not work properly

Front 12

Air Pollutant: NO2; Identify Source and Primary or Secondary

Back 12

Nitrogen Dioxide
Primary
Source: All combustion in air so cars. Industrial as well

Front 13

Air Pollutant: SO2; Identify Source and Primary or Secondary

Back 13

Sulfer Dioxide
Primary
Source: Fossil Fuel combustion at power plants. Burning high sulfer containing fuels. Fuels and Oils

Front 14

Air Pollutant: Pb; Identify Source and Primary or Secondary

Back 14

Lead
Primary
Source: Ore and metal processing
Most exposures in the US are no airborne

Front 15

Air Pollutant: VOCs; Identify Source and Primary or Secondary

Back 15

Primary
Source: Burning Fuels; released from certain chemicals like in cleaning supplies

Front 16

Which Air Pollutant is the most common and widespread

Back 16

CO, Carbon Monoxide

Front 17

Strategies for implementing air pollution standards (7)

Back 17

1: Technology: catalytic converters on cars
2: Modification of products: fuel additives to improve combustion
3: Restriction of Use: Reduce asbestos
4: Ban of Use: CFCs
5: Disclosure risk
6: Economic Incentives
7: Lifestyle changes: public transportation, car pooling, walking

Front 18

Is indoor air pollution regulated?

Back 18

Occupational environments are, private homes are not

Front 19

Sources of Air Pollution (3)

Back 19

1: 18% Area Sources (dry cleaning operations, solvent cleaning, commercial sterilizers)
2: 21% Mobile Sources
3: 61% Point Sources (Large industrial complexes, chemical plants, oil refineries, steel mills)

Front 20

Causes of Indoor Air Pollution

Back 20

Many examples:
Indoor human activities (cig cmoking)
Poor housing conditions (pests)
Household chemicals
*Remember that the air exchange rate in tightly sealed homes is very low*

Front 21

Major Indoor Air Pollutants (6) w/ Sources

Back 21

Combustion Products: Appliances, cooking and heating
VOCs: cleaning supplies
Respirable particulates: pets
Biological pollutants
Radon: Soil and ground water
Odors

Front 22

ETS and Sidestream and Mainstream Smoke

Back 22

Environmental Tobacco Smoke
contains many toxic and carcinogenic agents
Sidestream vs Mainstream
Sidestream: the smoke that enters the air directly from the burning end
Mainstream: the smoke that is inhaled and then exhaled from the smoker's lungs

Front 23

Building Related Illness

Back 23

Can be traced to a specific source
Symptoms include cough, tight chest, fever, chills, muscle aches or more serious outcomes

Front 24

Sick Building Syndrome

Back 24

Cannot be traced to a specific source
Symtoms include nausea, fatigue, dizziness, concentration problems, headache, skin irritation, respiratory tract infection
Symtoms diminish when you leave the building

Front 25

Strategies to Control Indoor Air Pollution (5)

Back 25

1. Ventilation: Bringing outdoor air into the homes
2. Source Removal: e.g. sealing asbestos
3. Source Modification: decreasing emission from stoves by adjusting it
*2 and 3 are most effective and most cost efficient*
4. Air cleaning: many types of air cleaners on the market. Effectiveness depends on how well it collects pollutants and how much air it draws through the cleaning element (filter)
5. Education

Front 26

Food Regulation: FDA

Back 26

All domestic and imported food sold in interstate commerce, including shell eggs BUT NOT meat and poultry
Also controls bottled water

Front 27

Food Regulation: USDA

Back 27

All domestic imported meat and poultry and related products, processed egg products

Front 28

Foodborne Disease

Back 28

Results from consumption of any solid food or beverage
Can often go unidentified

Front 29

Outbreak

Back 29

2 or more persons experiencing a foodborne disease
Identified by the CDC

Front 30

Food Safety Issues (5)

Back 30

1. Microbial Contamination
2. Food Additives
3. Pesticide Residuals
4. Natural Toxins
5. Environmental Contaminants

Front 31

What Food Safety Category is epidemiologically the most dangerous?

Back 31

Microbial Contamination

Front 32

What Food Safety category is perceived by the public to be the most dangerous

Back 32

Natural Toxins

Front 33

Natural Toxin: Melamine; Source and Health Effects

Back 33

Source: gluten for cheap thickener and meat substitution
Health Effects: renal failure

Front 34

Natural Toxin: Aflatoxin; Source and Health Effects

Back 34

Source: mold found in grain
Health Effects: lethal to animals at high levels, immunotoxic to humans

Front 35

Natural Toxin: Acrylamide; Source and Health Effects

Back 35

Source: potato starch, friend and chips have highest concentration due to high temps
Health Effects: carcinogenic

Front 36

Food Additive: Sodium Nitrate; Source and Health Effect

Back 36

Source: used for curing meats
Health Effects: reacts with hemoglobin
Blue Men Incident with salt shakers

Front 37

Pesticide Residues: Atrazine; Source and Health Effects

Back 37

Source: Corn
Health Effect: endocrine disruptor

Front 38

Microbial Contamination: Clostridium Botulinum; Source and Health Effect

Back 38

Botulism
Caused by bacteria present due to poor canning methods
Health Effects: Double vision if untreated could lead to paralysis

Front 39

Microbial Contamination: E. Coli; Source and Health Effect

Back 39

Source: Due to eating STEC. Most commonly found in cattle. Raw milk, and cheeses
Health Effects: Symtoms include stomach cramps but can lead to HUS and your kidneys can stop working as well

Front 40

Microbial Contamination: Salmonella ; Source and Health Effect

Back 40

Source: Eating foods contaminated with animal feces
Health Effects: Diarrhea, and fever. Most recover without treatment. Sometimes it can spread to other body sites and cause death without antibiotic treatment

Front 41

Microbial Contamination: Listeria; Source and Health Effect

Back 41

Source: Unpasturized cheese and milk
Health Effects: Symptoms include fever and muscle aches.
Manifestations are host-dependent
Can result in death in older persons or people with serious medical problems

Front 42

Microbial Contamination: Staph; Source and Health Effect

Back 42

Source: Caused by eating foods contaminated with toxins produced by the bacteria
Toxins are heat resistant and cannot be destroyed by cooking
Highest at risk are foods made by hands and require no cooking
Health effects: severe stomach symptoms
Not affected by antibiotics

Front 43

Microbial Growth Factors (5)

Back 43

1. Nutrient Available
2. Moisture Content: A higher aw (water activity) promotes microbial growth. Highest levels are found in fresh fruit, veggies, meat, and fish
3. Oxygen reduction potential
4. Temperature (cold temps increase storage life)
5. pH: Some microbes has a wide range of pH that it can thrive in, such as Staph

Front 44

Causes of Foodborne Outbreak (know top 3)

Back 44

1. Improper Holding Temp (35% of time)
2. Poor personal hygiene (21% of time)
3. Inadequate cooking
4. Contaminated equipment
5. Food from unsafe sources
6. Use of leftovers
7. Cross Contamination

Front 45

Food Preservation Measures

Back 45

Refrigeration
Freezing
Smoking
Canning
Vacuum packing

Front 46

Is radiation in food harmful?

Back 46

No-process of irradiation passes radiation through to destroy bacteria and other pathogens

Front 47

Hypersensitivity

Back 47

An Exaggerated response to a specific dose, increase susceptibility
Example: food allergies

Front 48

Ionizing Radiation

Back 48

Radiation with sufficient energy to eject electrons from atoms

Front 49

Non-ionizing Radiation

Back 49

Radiation without sufficient energy to eject electrons from atoms

Front 50

Electromagnetic Radiation

Back 50

Has no mass and no charge
Examples: UV, visible light, x-rays, EMF
Ionizing examples: x-rays, gamma rays
Non-ionizing examples: ELFs, microwaves, UV Light

Front 51

Particulate Radiation

Back 51

Have mass and charge
Examples: alpha particles, beta particles
Ionizing examples: alphas, betas

Front 52

Natural Sources of Radiation

Back 52

Accounts for 82% of ionizing radiation exposure
-Sun (Uv and cosmic rays) [not perpetuated by human activity]
-Soil (radon) those of natural origin can be affected by human activities. Largest source of radiation to effective and annual dose

Front 53

Man-Made Sources of Radiation

Back 53

Accounts for 18% of ionizing radiation exposure
-Medical Devices
-consumer products
-fallout from bomb testing

Front 54

External Sources of Radiation

Back 54

Radiation source is OUTSIDE the body (able to penetrate the body)
-X-Rays
-Gamma-rays

Front 55

Internal Sources of Radiation

Back 55

Radiation source is INSIDE the body (deposit a lot of energy over short distances)
-Alpha particles
-Beta Particles

Front 56

3 Types of Penetrating Power

Back 56

Alpha Particle (weakest)
Beta Particle (middle)
Gamma Rays (strongest)

Front 57

Ionizing Radiation Effects: Deterministic

Back 57

SEVERITY is a function of dose
threshold exists
Effects: acute, delayed
Examples: skin reddening, mental and growth retardation, cataract formation

Front 58

Ionizing Radiation Effects: Random

Back 58

RISK is a function of dose
no threshold
effects: delayed
example: cancer

Front 59

Risk-benefit analysis

Back 59

The risk of an activity vs. the benefit

Front 60

Risk-risk analysis

Back 60

The risk of an activity vs the risk of not doing the activity

Front 61

Factors in Risk Perception; Developed by who?

Back 61

Threat
Observability
Developed by Paul Slovic

Front 62

Difference between Fossil Fuel and Nuclear Fuel

Back 62

Fossil:
-Coal, Oil, Gas
-Use oxygen to burn the fuel and create steam to spin the generator
-Produces carbon dioxide as a byproduct
Nuclear Power Plants:
-use enriched uranium as their heat source
-create heat by nuclear fission and requires no oxygen and produces no carbon dioxide
-waste is radioactive

Front 63

Food Security Components (3)

Back 63

1: Food Availability
2: Food Access
3: Food Use

Front 64

Factors that threaten Food Security

Back 64

Decreasing arable land
Climate change
Obesity
Loss of small/mid-sized farms

Front 65

Threats to Input (4)

Back 65

1: Soil: erosion, contamination, overgrazing
2: Fertilizers: energy intensive, greenhouse gasses, animal waste can be untreated
3: Fossil Fuels: Large user of fossil fuels. food production accounts for 10.5% of energy use and 19% fossil fuel use.
4: Water: Largest user of water-80% of freshwater use

Front 66

What food uses the largest amount fo water/kg?

Back 66

BEEF

Front 67

Threats from Outputs

Back 67

Food Waste: significantly increasing
Greenhouse gasses

Front 68

Why do red meat and dairy produce the most greenhouse gasses?

Back 68

-Unlike other animals, cattle produce methane directly in their digestive processes
-Beef production is very resource intensive and therefore produces more emissions
-Produce less edible meat per animal than chicken or pork

Front 69

Ways to Improve our food system

Back 69

Eat Less
Less meat/better meat
Les processed foods
Organic
Local

Front 70

Major US Policy that affects food security

Back 70

Farm Bill: passed every 5 years

Front 71

Types of Infectious Diseases (4)

Back 71

Viral
Bacterial
Parasitic
Fungal

Front 72

Pathogen characteristics that Influence Infectious Disease Transmission

Back 72

Physical Structure
Survival/growth in environment
Lifecycle characteristics
Antigen (structures that induce immune response)
Host

Front 73

Innate Immunity

Back 73

Natural defenses against pathogens
-Body does: inflammation, puss

Front 74

Adaptive Immunity

Back 74

Immune responses that mature after exposure to an agent (vaccination)
-Body does: t-cells and b-cells

Front 75

Epidemic

Back 75

Occurrence of disease among human communities in EXCESS of that which is expected

Front 76

Pandemic

Back 76

global epidemic

Front 77

Epizootic

Back 77

Occurrence of disease among animal communities in excess of that which is normally expected

Front 78

Zoonotic

Back 78

disease that is transmitted from animal to human

Front 79

Endemic

Back 79

Occurrence of disease among human community at a level that is generally stable overtime

Front 80

Hypoendemicity

Back 80

Areas of little transmission

Front 81

Mesoendemicity

Back 81

areas of variable transmission (depends on local circumstances)

Front 82

Hyperendemicity

Back 82

intense but seasonal transmission (immune response lacking in some age groups)

Front 83

Holoendemicity

Back 83

intense but perennial transmission (high immune response in all age groups)

Front 84

Outbreak and components (4)

Back 84

two or more cases of disease, usually in proximity, spatially and temporally
Components:
1: Incubation Period
2: Epidemic Curve
3: Attack Rate
4: Case-Fatality Rate

Front 85

Incubation Period

Back 85

period of time after exposure to an agent before disease manifests

Front 86

Epidemic Curve

Back 86

plot of cases of disease by time of onset

Front 87

Attack Rate

Back 87

incidence of disease over the course of an outbreak

Front 88

Case-Fatality rate

Back 88

Proportion of fatal cases of a disease to those diagnosed with the disease (%)

Front 89

Malaria: Vector, Vulnerable Groups, Phenomenon w/ immunity

Back 89

Most common life threatening infection
How transmitted: bite of an infected female mosquito (Vector)
Most vulnerable groups: children, pregnant women, travelers
Phenomenon with Immunity:
-Highly endemic regions: chronic exposure development of immunity (mostly only young/ pregnant women are affected)
-Low to moderately endemic regions: less exposure less development of immunity (all populations affected)

Front 90

Where do most infections/cases from malaria occur?

Back 90

~90% of deaths occur in Sub-Saharan Africa

Front 91

MRSA: How transmitted, vulnerable groups

Back 91

One of the most commonly identified antibiotic-resistant pathogens globally
How transmitted: skin pathogens colonize nasal cavity and skin sites
Most vulnerable groups: everyone hospitals, traveling, community centers

Front 92

T/F Most transmission of MRSA is person-person contact and the bacteria does not survive in the environment for very long, so good hygiene is the only way to prevent spread

Back 92

FALSE: Malaria can survive in the environment for weeks to months

Front 93

Cholera: Info and How transmitted

Back 93

Survives and grows outside human host in AQUATIC environments (attracted to salinity, broad temperature tolerance)
How transmitted: ingested in water/food

Front 94

T/F Pathogen characteristics related to how well the survive in the environment do not influence transmission?

Back 94

False: Strongly influences transmission dynamics

Front 95

Benefits of Walking

Back 95

Reduce CO2 emissions
Increase physical activity
reduce injuries
reduce infrastructure costs
reduce air pollution

Front 96

Factors that predict Walking

Back 96

good trails and sidewalks
nearby destinations
greenery
other people walking
safety

Front 97

Benefits of Trees

Back 97

Cooler temperatures
reduced energy demand
clean water and air
protection from sunlight

Front 98

Housing Disparities

Back 98

Shortage of affordable housing
Substandard housing
Can contribute to psychosocial stress:
-crowding
-poor quality housing
-inadequate access to healthy food and recreation activities
-family turmoil and violence
Can lead to adverse health outcomes:
-Asthma
-Lead poisoning
-lung cancer

Front 99

Healthy Home

Back 99

A home designed, constructed, maintained, or rehabilitated in a manner that supports the health of residents

Front 100

7 Healthy Home Principles

Back 100

1. Dry
2. Clean
3. Pest-free
4. Safe
5. Contaminant-free
6. Ventilated
7. Maintained

Front 101

Components of a Livable Future

Back 101

Meeting human needs for now and future
Minimizing use of non-renewable sources
Sustainable use of renewable sources
Keeping within absorptive capacity of local and global sinks for waste