Health_Promotion

Health promotion is a process of ensuring that public health is under control and that there is an improvement in the way it has been handled. It is known to be a powerful strategy which empowers social development and concentrate on factors that have influence in health inequalities. However it is a process which involved people and it deliberately strengthens the skills and capabilities of individuals to achieve a positive change. There are policies formulated on healthy life styles issues such as discouraging smoking, and encouraging healthier eating, sensible drinking and physical exercise. Nevertheless, careful attention needs to be given to the likely benefits and cost effectiveness of interventions. Health promotion is known to have different approach such as the medical approach, the behavior approach and the society approach. Health promotion leads a wide range of sending messages to the public for example in local community, the use of leaflets and interaction of general public within certain groups within the society. The public obtain some information from their doctors, nurses, teachers and environmental health officers. This is advantageous in creating and promoting key health messages through day to day routine work. Leaflets are the backbone of health education activity. They can serve a wide variety of purposes such as informing, providing information, and giving advice about health issues. (Lanngridge,E et,al 2010) Health protection Health protection is a process of protecting the public from being contaminated from disease and it govern health and safety at work, food hygiene and policies to reduce smoking levels. It also involves measures to safeguard health. The government has recognized the current life expectance and they are working to undertake the overall increment of health inequalities. Disease prevention and protection is a pillar of public health practice it aimed at addressing the burden of ill health. They are several ways of protecting public from ill health such as Immunization, aimed to protect children against diseases such as measles, poliomyelitis, rubella and mumps. (Lanngridge,E et,al 2010) Disease surveillance is the most effective way of reducing the spread and incidence of diseases. It ensures that correct procedures are compiled to and ensure the hygiene standards are maintained. (Lanngridge,E et,al 2010) Screening and monitoring; it aims mainly on health development and point to reduce the risk of diseases and illness occurs throughout the life. (Beryl, S 2010) Health protection also looks at methods of protecting people in their communities. They monitor the environment and find any strategies to protect the public from ill health. For example the supply of safe water, these protect the public from disease such as cholera etc. (Lanngridge,E et,al 2010) Healthy eating campaigns; 5 a day, The aim of the campaign was to focus mainly on nutrition and to keep the awareness of the diseases which can be brought as a result of malnutrition and over nutrition. They made recommendations on how much we should take on fruits and vegetables intake. The idea which was proposed was to take at list five fruits or vegetables a day in the sense of raising awareness of healthy benefits and improve access to fruit and vegetables through targeted action. (Beryl, S 2010) In addition, these campaigns are good as they promote and protect public health as they set guidelines for the public to follow and made the awareness of how we can be healthy. There is a successful record on these proposals as it had been very effective in most public areas for example in schools; they are being educated through activities from media. Another example is NHS they also made awareness to people who visit the hospitals including patients. They make recommendations to health of individuals and reducing the likelihood of chronic disease which can cause damage to public health. It empowers individuals to keep healthy and made them aware of the benefits of eating fruits and vegetables and minerals to families and children National No smoking day This campaign was well established in 1984 March on Ash Wednesday. The aim of the campaign was to encourage and helping smokers who have no courage to stop smoking, however it has helped over 1.5million to do so since then (Beryl. S 2010). It has become one of the best known awareness day in UK. Most people take it very seriously and they use the day to try and stop smoking. They day brings the awareness to smokers and educate them about the effects of smoking that it’s not just about their physical health but it is a major cause of fire in most homes. It also provides people with precautions to prevent fire at home. Since the introduction of no smoking day in 1984 statistics show that about 1.2million took part and each year, around 70 percent of the population are aware that it No Smoking Day (Beryl, S 2010). Health trainers They work from locally based services which offer outreach support from a wide range of local community venues. They have greater knowledge on helping people who are at risk of poor health. They work with client on one –to one basis to assess their health and lifestyle risks. They provide information address different situations which are healthy related, which help in identify and achieve their own goals. They have motivated people, facilitate behavior change and provide practical support to individuals in their local communities since 2006 and there has been a success in their roles. The programme has made a positive contribution to health improvement and it has highlighted a potential impact on health in deprived areas. There is a greater influence in their role because they are commissioned by the NHS primary care trust. (NHS.com) Standards for school meals It aims in improving the health of children by monitoring any food which is being provided in grant- maintained schools in UK. It is a key resource in implementing the standards in school meals, these standards has been updated with the intention of monitoring the recent developments in nutrition and healthy eating in schools. This programme recognizes the role which is played by the school in contributing to childhood nutrition and knowledge and skills necessary to make healthier food choices. (www.food standard .com) “It has been produced under the school food programme which joints the department of education (DE), The Department of Health, social services, and public safety (DHSSPS) and the healthy promotion agency (HPA) (www.healthpromotionagency) The most important reasons implementing such programmes was to reduce the level of obesity in children and tooth decay which is related to the consumption of food and drinks. Cervical screening It is designed to ensure that women have been made aware of what screening can and cannot benefit and it explains the false positive and false negative results. It helps in alerting people in how to minimize and reduce the likelihood of cervical cancer. It is a test to check the health of the cervix. It shows any abnormal cells in the cervix which may result in cervical cancer. Studies state that one in 20 women test will show some changes in the cells of the cervix. In more detail researchers indicate that in some cases the abnormal cells will need to be treated in preventing later problems even though it shows that most of these changes will go back to normal. Studies went further describing cervical cancer the second most common cancer in women under 35 years. The NHS Cervical Screening Programme aims to reduce the number of women who develop cervical cancer and the number of women who die from the disease. The programme encouraged all women aged 25 to 64 get screened regularly in order for the abnormal changes to be identified early and if necessary can be treated to stop cancer developing. “It is estimated that early detection and treatment can prevent up to 75% of cervical cancers from developing” (NHS screening Facts). Researches suggest that up to 4,500 lives will be saved each year in England by cervical screening. Waste disposal/ treatment-recycling It encourages the safe disposal of hazardous waste and bodily products to protect health care worker and the public (Beryl. S 2010). This has been responded to as most local authorities have provided different colors of bins for example they are bins which are used for papers, plastics, bottles and general rubbish. In most health care settings they are provided with colored bags for infected waste or waste for incineration. There are some regulations which govern the treatment and disposal of waste in the UK, for example “COSHH” this initiative aimed on preventing chemical waste and storages. Waste has a greater impact on the spread of diseases such as malaria and hence it is vital that our waste disposed of safely. There are different emergencies which need to be dealt with quickly and identifying the situation and the type of equipment needed to deal with it, weather it spill or any other type of waste problem. Sometimes it is dispersant that are needed to deal with the problem. Waste management can start off from both domestic and industrial sources. There is a greater likelihood of industrial waste being dangerous to pollution. The government was successfully achieved some methods of dealing with waste these include collection, transportation, disposal/recycle and monitoring. In addition these commemorate with promoting and protecting health of the public as the results show the reduction of likelihood of contamination. (Langridge, E et al 2010) Communicable diseases are contagious and can be transferred from one person to another in different forms. They spread through water, air, food and contact. Communicable are monitored to observe trends (Naidoo, J 2008). In most cases people develop these diseases “if they are not immune or are susceptible to them” (Langridge, E et al 2008). Studies state that the body will produce antibodies lessen the Non communicable disease are not transferred but can be inherited in families. It is advised that if infected people should remain indoors until they are surely they are not carrying the disease with them anymore. In case of the diseases which can be passed through blood and fluids it therefore essential to prevent yourself when contacting with people. Contamination of disease might happen at national and local levels and once the source of the infection is identified plans are put in place to reduce and prevent further occurrences. Non-communicable are classified as medical condition and usually thought as chronic condition and they are non infectious, they are not transferred but can be inherited in families. “Non communicable disease cause death and they develop over long periods and the symptoms can be detected after a long period of time. The effect of non communicable disease is that they can lead to disability and injuries”. (www.enotes.com) The difference between non communicable and communicable is that they are not transferred from one person to another. Salmonella This is the common type of food poison which can be caused by eating food contaminated with the bacteria for example undercooked poultry and eggs. Legislations relating to preparing cooking and serving food are • The food safety act 1990: this law state that it is illegal to sell food which is out of date • The food safety: (general food hygiene) regulation 1995 all areas in food it should be clean • The food safety ( temperature control) • Regulation 1995 – come into force in the U.K. On 15 September 1995 apply to al food business on what food temperature control to prevent bacteria.(food.gov.uk) When preparing, cooking and serving food always wash your hands especially after visiting toilets and after touching raw meat. When preparing, cooking and serving food always wear gloves apron tie your hair, wear a net and clean clothes. When cooking and serving food make sure the food is covered to prevent flies and insects. Wipe up all spillage immediately when preparing, cooking and serving food. Avoid cross – contamination when preparing, cooking and serving by cutting boards e.g. red for meat, using clean utensils when preparing food wash cutting boards, dishes, tops after preparing each food item before go on to the next item. When serving food always use a clean plate. Temperature control is very essential when cooking and serving food to reduce bacteria from multiplying thermometers should always be on good condition and at the chilled and frozen food storage. When preparing, cooking and serving use paper towels and throw in the bin chemical should be kept in the storage cupboard. Pest control, storing Chemical can be caused by cleaning chemical if they are not kept separate with food with food. Salmonella can be caused by food not cooked to safe temperature; it is common in raw meat, animals and not washing hands. It is fair to say that government has worked extremely tireless to educate the public on how to prevent such disease as salmonella and lung cancer. The method which has been outlined has proved to be effective in most of the areas where food is produced and consumed. The environmental officers are responsible for enforcement support and advice. The information and advice on hygiene was spread to the public in different ways with the major advice of washing hands before and after handling raw chicken. The government has implemented some strategies on how to spread information on the control of salmonella through trainings people, for example working in health and social care settings are being provided with food hygiene training. Retailers have been advised to provide full instructions on how to cook certain foods. For example if you are purchasing food there are some guidelines on how to cook well. The awareness of food agency is also provided and they have a wide range of information and policies which enforce the public and retailers safe practices of preparing, cooking and serving food. These are food related agencies and their role in educating the public. The Health Protection Agency looks at patterns or trends which show possible connections between people who are affected. The organisation works together with environmental health officers who provide advice on how to handle food whether it’s cooked or uncooked. They stress on food handling and storage. The guidelines of food handling for example colour codes on boards which are used when cutting meat, people were advised to take more precaution. The food standard agency is one of the agencies which focused on the health and safety of food. This is an independent government department and is liable for supporting and advising the public and the retailers of the safe way of handling food the government work alongside with food related agencies to ensure they are meeting the requirements. The government ensure the enforcement on the policies is directed to the public. The government help the food related agencies with campaigns for the control and prevention of salmonella. Food Standard Agency is recognised and it has a role inspection and health marking in all domestic fresh meat premises. (www.healthpromotionagency,org.uk) Lung cancer Lung cancer is a disease that is caused by uncontrolled division of the tissues of the lungs. There are several factors that that are responsible for causing lung cancer for example the environment, air pollution from vehicles, industry, and power plants can raise the likelihood of developing lung cancer. However, many risk factors are said to be modified though not all can be avoided. Studies show that tobacco is the strong factor for people with lung cancer hence smoking is said to be the major cause of lung cancer. Lung cancer can be prevented by monitoring your life style and avoid smoking, as “Smoking has been found to affect the lining of the respiratory system” (Woodham, A et al 2005). Passive smoking is another cause of lung cancer; if you are exposed to smoking you may be also susceptible to lung cancer. In addition Diet is very essential on reducing the risk of lung cancer. “Researchers suggest that eating a low fat, high fibre diet including plenty of fresh fruit and vegetables can help reduce the risk of cancer”. “LUNG CANCER NHS.com” Core provision of the WHO framework Convention on Tobacco Control work extremely hard on implementing the strategies on • Demand reduction; they look at the price and tax measures with intention of reducing tobacco demand. • Banning tobacco advertising, promotion and sponsorship. • supply reduction; • Education, communication and tobacco awareness. (Cancer contro.com) The government had at its own expense made several attempts in the control of lung cancer by aiming at what could be the factor of such disease. Smoking was seen to be the major contribution to lung cancer. However the government set a wide range of initiatives in preventing of lung cancer. The first proposal was to target the smoking habit which has taken a toll in many people across the country. They introduced strategies in minimising the rate of smoking in the population by reducing the tobacco use; they aim at protecting non-smokers from exposure and regulating tobacco products “cancer control”. In addition to that were the health promotion initiatives such as introduction to smoking ban in public places (2006). Another one is the No Smoking Day which was established in (1984). They NHS also took part in educating people and encouraging them to stop smoking they also provide some patches which replaced cigarette and also support was available at any time. “The NHS Smoking Helpline can offer advice and encouragement to help you quit smoking. The NHS (smokefree.nhs.uk)