Group 1 Report Flashcards
(149 cards)
1
Q
It is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
It includes: (6)
A
Nutrition
food intake
absorption
assimilation
biosynthesis
catabolism
excretion
2
Q
The diet of an organism is what it eats, which is largely determined by the ____ and ____ of foods.
A
availability and palatability
3
Q
For humans, a healthy diet includes ____and____ that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illness.
A
preparation of food and storage methods
4
Q
For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from _____, ____ or _____, and that reduce risk of _______.
A
oxidation, heat or leaching
foodborne illness
5
Q
In humans, an/a ______ can cause deficiency-related diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism, or nutrient excess health-threatening conditions such as obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.
A
unhealthy diet
6
Q
Deficiency-related diseases: (7)
A
(1) blindness
(2) anemia
(3) scurvy
(4) preterm birth
(5) stillbirth
(6) cretinism
(7) nutrient excess health-threatening conditions
7
Q
Nutrient excess health-threatening conditions: (2)
A
(1) obesity
(2) metabolic syndrome
8
Q
common chronic systemic diseases:
A
(1) cardiovascular disease
(2) diabetes
(3) osteoporosis.
9
Q
This can lead to wasting in acute cases, and the stunting of marasmus in chronic cases of malnutrition.
A
Under nutrition
10
Q
Based on the amount of the nutrients that each person needs to consume on a daily basis, these nutrients are categorized into two groups. Which are?
A
Macronutrients
Micronutrients
11
Q
______should be consumed in fairly large amounts, and ______, which are only required in small amounts.
A
macronutrients
Micronutrients
12
Q
Means large
A
Macro
13
Q
Macronutrients include (4)
These substances are needed for the supply of ___ and ___, for _____ and other ______.
A
(1) carbohydrates
(2) fats
(3) proteins
(4) fiber and water
energy and growth
metabolism
body functions
14
Q
This means the process involved in the generation of energy and all the “building blocks’ required to maintain the body and its functions.
A
Metabolism
15
Q
This provide a lot of calories but the amount of calories provided varies, depending on the food source.
A
Macronutrients
16
Q
Each gram of carbohydrate or protein provides _____, while fat provides _____ for each gram.
A
four calories
nine calories
17
Q
Means small
A
Micro
18
Q
These are substances which people need in their diet in only small amounts. These include minerals and vitamins
A
Micronutrients
19
Q
Foods are often grouped according to the nutrient that they contain in _____.
A
abundance
20
Q
Although most foods are mixtures of nutrients, many of them contain ____ and _____.
A
A lot of one nutrient
a little of the other nutrients
21
Q
Foods that contain a lot of protein are called ______.
A
body-building foods or growing foods
22
Q
Foods that contain a lot of fat or carbohydrates and perhaps only a little protein are called:
A
energy-giving foods.
23
Q
Foods in which the most important nutrients are vitamins or minerals are called _____
A
protective foods
24
Q
These are referred to as energy-giving foods. They provide energy in the form of calories that the body needs to be able to work, and to support other functions
A
Carbohydrates
25
______ are needed in large amounts by the body. Indeed, up to _____ of our energy comes from carbohydrates. They are the body's ______ because they are easily converted into energy. This energy is usually in the form of ____, which all tissues and cells in our bodies readily use. These carbohydrates are usually stored in the ____ and ____, where they are later used for energy.
Carbohydrates
65%
main source of fuel
glucose
muscles and the liver
26
The main sources of carbohydrates are ______. Other foods like vegetables, beans, nuts and seeds contain carbohydrates, but in lesser amounts.
bread, wheat, potatoes of all kinds, maize, rice, cassava, pasta, macaroni, banana, sweets, sugar cane, sweet fruits, and honey
27
Based on the number of ____, carbohydrates are classified into three groups; these are:
sugar units
monosaccharides
disaccharides
polysaccharides
28
These are referred to as simple sugars or simple carbohydrates that our body can easily utilize.
Monosaccharides and disaccharides
29
people with _____ shouldn't eat too many of monosaccharides and disaccharides. Examples include sugar, honey, sweet fruits and sugar cane.
diabetes mellitus
30
These are called complex carbohydrates and they need to be broken down into simple sugars to be used by our body.
Polysaccharides
31
Can diabetic patients consume polysaccharides without restriction? What are the examples of this?
Yes,
Examples include starch and cellulose.
32
About _____ of calories should come from protein.
10-35%
33
These are needed in our diets for growth (especially important for children, teens and pregnant women) and to improve immune functions.
Proteins
34
These play an important role in making essential hormones and enzymes, in tissue repair, preserving lean muscle mass, and supplying energy in times when carbohydrates are not available.
Protein
35
The main sources of proteins are:
meats, chicken, eggs, breastmilk, beans, ground nuts, lentils, fish, cheese and milk.
36
These are concentrated sources of energy and so are important nutrients for young children who need a lot of energy-rich food.
Fats and oils
37
This can also make meals more tasty and satisfying.
Fats
38
Where is fat found?
Fat is found in meat, chicken, milk products, butters, creams, avocado, cooking oils and fats, cheese, fish and ground nuts.
39
Fats are classified into:
saturated and unsaturated fats
40
Are saturated fats good for you?
No
41
These are usually solid at cool temperatures.
Saturated fats
42
These are usually liquid at room temperature.
Unsaturated fats
43
Butter, meat fats and oils from animal sources are high in?
Saturated fats
44
Fats from fish, oil seeds (sesame and sunflower), maize oil and ground nut oil and breastmilk are examples of
Unsaturated fats
45
Are unsaturated fats healthy?
Yes
46
People can live without solid food for a few weeks, but we cannot live without ____ for more than a few days.
water
47
An adult needs about ____ of water each day.
2-3 litres
48
Water is essential for life. We need water for a number of reasons:
(5)
For the body to make cells and fluids such as tears, digestive juices and breastmilk
For the body to make sweat for cooling itself
For essential body processes - most take place in water
For keeping the lining of the mouth, intestine, eyelids and lungs wet and healthy
For the production of urine, which carries waste from the body.
49
This is a mixture of different carbohydrates which are not digested like other nutrients but pass through the gut nearly unchanged.
Fiber
50
Foods rich in fiber are;
vegetables like cabbage, carrots, cassava;
fruits like banana and avocado; peas and beans;
whole-grain cereals like wheat flour and refined maize or sorghum.
51
Fiber should be included in the diet for the following reasons: (3)
Fiber makes food bulky or bigger - this can help a person who is overweight to eat less food
Fiber makes the feces soft and bulky; this can help prevent constipation
Fiber slows the absorption of nutrients, so it helps nutrients to enter the blood stream slowly. This is important for patients with diabetes mellitus.
52
These are groups of related substances present in small amounts in foodstuffs and are necessary for the body to function normally. They are also called _____.
They are grouped together because, as their name implies, they are a _____ in the diet.
Vitamins
protective foods
vital factor
53
These are soluble in fats and fat solvents.
Fat soluble vitamins (vitamins A, D, E and K)
54
They are insoluble in water.
Fat soluble vitamins (vitamins A, D, E and K)
55
These are utilised only if there is enough fat in the body.
Fat soluble vitamins (vitamins A, D, E and K)
56
These are soluble in water and so they cannot be stored in the body.
Water soluble vitamins (vitamins B and C, and folic acid)
57
FUNCTION:
Night Vision
Healing Epithelial Cells
Normal development of teeth and bones
Vitamin A
58
FUNCTION:
Needed absorption of calcium from small intestines
Calcification of the skeleton
Vitamin D
59
FUNCTION
For blood clotting
Vitamin K
60
FUNCTION
Metabolism of carbohydrates, proteins and fats
B complex
61
FUNCTION
Prevention of scurvy
Aiding wound healing
Assisting absorption of iron
Vitamin C
62
FOOD SOURCES
Breastmilk, tomatoes, cabbage, lettuce, pumpkins
Mangoes, papaya, carrots
Liver, kidney, egg yolk, milk, butter, cream cheese
Vitamin A
63
FOOD SOURCES
Ultra violet light from the sun
Eggs, butter, fish
Fortified oils, fats and cereals
Vitamin D
64
FOOD SOURCES
Green leafy vegetables
Fruits, cereals, meat, dairy products
Vitamin K
65
FOOD SOURCES
Milk, egg yolk, liver, kidney and heart
Whole grain cereal, meat, whole bread, fish, bananas
B complex
66
FOOD SOURCES
Fresh fruits (oranges, banana, mango, grapefruits, lemons, potatoes) and vegetables (cabbage, carrots, pepper, tomatoes)
Breastmilk
Vitamin C
67
The best sources of micronutrients in our diets are ____and _____. These two food groups contain essential ___and___.
fruits and vegetables
vitamins and minerals
68
These are the substances that people need to ensure the health and correct working of their soft tissues, fluids and their skeleton.
Minerals
69
Examples of minerals include: (9)
calcium, iron, iodine, fluorine, phosphorus, potassium, zinc, selenium, and sodium
70
FUNCTION
Gives bones and teeth rigidity and strength
Calcium
71
FUNCTION
Formation of haemoglobin
Iron
72
FUNCTION
For normal metabolism of cells
Iodine
73
FUNCTION
For children to grow and develop normally; for wound healing
Zinc
74
FUNCTION
Helps to keep teeth strong
Fluorine
75
FOOD SOURCES (MINERALS)
Milk, cheese, and dairy products
Foods fortified with calcium, e.g., flour, cereals, egg, fish, cabbage
Calcium
76
FOOD SOURCES (MINERALS)
Meat and meat products
Eggs, bread, green leafy vegetables, pulses, fruits
Iron
77
FOOD SOURCES (MINERALS)
Iodized salt, sea vegetables, yogurt, cow’s milk, eggs, and cheese
Fish, plants grown in iodine-rich soil
Iodine
78
FOOD SOURCES (MINERALS)
Maize, fish, breastmilk, meat, and beans
Zinc
79
FOOD SOURCES (MINERALS)
Water
Fluorine
80
This means choosing a wide varicty of foods and drinks from all the food groups. It also means cating certain things in small amounts, namely saturated fat, cholesterol, simple sugar, salt and alcohol.
Eating a balanced diet
81
To know if the diet is balanced and to plan a balanced diet you have to think about two things:
the mixture of foods and the amount of food a person eats
82
The best way to help individuals in your community prepare a balanced diet is to: (3)
learn which foods people use, the amount of different foods available, and how they prepare their meals.
83
It helps us identify the food groups people should combine in order to make a balanced diet.
food pyramid
84
The food groups at the top of the pyramid should be eaten in ____ but food groups at the bottom of the pyramid should be eaten in _____
moderation (small amount)
larger amounts
85
It is a state of nutrition in which a deficiency or excess (or imbalance) of energy, protein and other nutrients causes measurable adverse effects on tissue / body form (body shape, size and composition) and function and clinical outcome.
Malnutrition
86
According to the _____, ____ is the gravest single threat to global public health. Globally, it contributes to _____ of deaths of children aged under _____.
World Health Organization (WHO)
malnutrition
45 percent
5 years
87
Signs and symptoms of undernutrition include: (8)
• lack of appetite or interest in food or drink
• tiredness and irritability
• inability to concentrate
• always feeling cold
• loss of fat, muscle mass, and body tissue
• higher risk of getting sick and taking longer to heal
• longer healing time for wounds
• higher risk of complications after surgery
• depression
• reduced sex drive and problems with fertility
88
Malnutrition In more severe cases: (4)
• breathing becomes difficult
• skin may become thin, dry, inelastic, pale, and cold
• the cheeks appear hollow and the eyes sunken, as fat disappears from the face
•hair becomes dry and sparse, falling out easily
89
Malnutrition can result from various environmental and medical conditions:
(1) Low intake of food
(2) Mental health problems
(3) Social and mobility problems
(4) Digestive disorders and stomach conditions
(5) Alcoholism
(6) Lack of breastfeeding
90
This may be caused by symptoms of an illness, for example, dysphagia, when it is difficult to swallow. Badly fitting dentures may contribute.
Low intake of food
91
Conditions such as depression, dementia, schizophrenia, anorexia nervosa, and bulimia can lead to malnutrition.
Mental health problems
92
Some people cannot leave the house to buy food or find it physically difficult to prepare meals. Those who live alone and are isolated are
more at risk. Some people do not have enough money to spend on food, and others have limited cooking skills.
Social and mobility problems
93
If the body does not absorb nutrients efficiently, even a healthful diet may not prevent malnutrition.
People with ____ or ____ may need to have part of the small intestine removed to enable them to absorb nutrients. _____ is a genetic disorder that involves a gluten intolerance. It may result in damage to the lining of the intestines and poor food absorption. _____ can lead to a loss of vital nutrients.
Digestive disorders and stomach conditions
Crohn's disease or ulcerative colitis
Celiac disease
Persistent diarrhea, vomiting, or both
94
Addiction to alcohol can lead to ___ or damage to the ____.
These can make it hard to digest food, absorb certain vitamins, and produce hormones that regulate metabolism. ____ contains calories, so the person may not feel hungry. They may not eat enough proper food to supply the body with essential nutrients.
Alcoholism
gastritis
pancreas
Alcohol
95
This can lead to malnutrition in infants and children.
Lack of breastfeeding
96
In some parts of the world, widespread and long-term malnutrition can result from a:
lack of food.
97
In the wealthier nations, those most at risk of malnutrition are:
(6)
• older people, especially those who are hospitalized or in long-term institutional care
• individuals who are socially isolated
• people on low incomes
• those who have difficulty absorbing nutrients
• people with chronic eating disorders, such as bulimia or anorexia nervosa
• people who are recovering from a serious illness or condition
98
There are also social factors that can increase the risk of malnutrition including: (3)
• Poverty
• Social isolation
•Cultural norms
99
Physical factors can also increase the risk of malnutrition. For example: (5)
• Eating may be difficult because of a painful mouth or teeth
• Swallowing may be more difficult (a stroke can affect swallowing) or painful
• Losing your sense of smell or taste may affect your appetite
• Being unable to cook for yourself may result in reduced food intake,
• Limited mobility or lack of transport may make it difficult to get food
100
If an older person is less able to feed themselves and becomes malnourished, this will make them more _____, which in turn will make their nutritional state worse and impair recovery.
susceptible to disease
101
Consequences of malnutrition in children and adolescents: (6)
• Growth failure and stunting
• Delayed sexual development
• Reduced muscle mass and strength
• Impaired intellectual development
• Rickets
• Increased lifetime risk of osteoporosis
102
• Iron deficiency can cause
anaemia
103
Zinc deficiency causes
skin rashes and decreased ability to fight infection
104
• Vitamin B12 deficiency can cause
anaemia and problems with nerves
105
• Vitamin D deficiency causes
rickets in children and osteomalacia in adults
106
Vitamin C deficiency causes
scurvy
107
Vitamin A deficiency causes
night blindness
108
This can prevent the development and complications of malnutrition.
Prompt diagnosis and treatment
109
There are several ways to identify adults who are malnourished or at risk of malnutrition, for example, the _____. It has been designed to identify adults, and especially older people, with malnourishment or a high risk of malnutrition.
Malnutrition Universal Screening Tool (MUST) tool
110
MUST Tool (di na guro ni need pero just in case)
5 steps
Here are the steps:
• Step 1: Measure height and weight, calculate body mass index (BMI), and provide a score.
• Step 2: Note the percentage of unplanned weight loss and provide a score. For example, an unplanned loss of 5 to 10 percent of weight would give a score of 1, but a 10-percent loss would score
2.
• Step 3: Identify any mental or physical health condition and score. For example, if a person has been acutely ill and has taken no food for over 5 days, the score will be 3.
• Step 4: Add scores from steps 1, 2 and 3 to obtain an overall risk score.
• Step 5: Use local guidelines to develop a care plan.
111
If the person is at low risk of malnutrition, their overall score will be ____. A score of ___ denotes a medium risk and ___ or more indicates a high risk. MUST is only used to identify malnutrition or the risk of malnutrition in adults.
It will not identify specific nutritional. imbalances or deficiencies.
0
1
2
112
Recommendations include ongoing screening at the hospital and at home.
Low risk
113
The person may undergo observation, his/her dietary intake will be documented for 3 days, and he/she will receive ongoing screening.
Medium risk
114
The person will need treatment from a nutritionist and possibly other specialists, and he/she will undergo ongoing care.
High risk
115
They will prepare a targeted care plan, with specific aims for treatment.
healthcare provider
116
People with severe malnourishment or absorption problems may need ____, either through a ___ or ____.
artificial nutritional support
tube or intravenously
117
They will discuss healthful food choices and dietary patterns with the patient, to encourage them to consume a healthy, nutritious diet with the right number of calories.
Dietitian
118
This can help ensure an appropriate intake of calories and nutrients.
Regular monitoring
119
To prevent malnutrition, people need to consume a range of nutrients from a variety of food types. There should be a balanced intake of:
Carbohydrates, fats, protein, vitamins, and minerals, as well as plenty of fluids, and especially water.
120
This is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
Food safety
121
The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a
food-borne disease outbreak
122
Food can transmit _____ which can result in the illness or death of the person or other animals. The main mediums are: (4)
It can also serve as a _____and____ for pathogens.
pathogens
bacteria, viruses, mold, and fungus.
growth and reproductive medium
123
The five key principles of food hygiene, according to WHO, are:
1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Use safe water and safe raw materials.
124
_____ are a burden on public health and contribute significantly to the cost. of health care. Each year, foodborne illnesses sicken ______ and lead to ____ and _____
Foodborne illnesses
48 million Americans (approximately 17% of people in the United States)
128,000 hospitalizations
3,000 deaths
125
These are a preventable and underreported public health problem.
Foodborne illnesses
126
Although anyone can get a foodborne illness, some people are at greater risk. For example:
Children younger than age 4 have the highest incidence of laboratory-confirmed infections from some foodborne pathogens, including Campylobacter;
Cryptosporidium, Salmonella, Shiga toxin-producing Escherichia coli 0157,
Shigella, and Yersinia.
People older than age 50 and those with reduced immunity are at greater risk for hospitalizations and death from intestinal pathogens commonly transmitted through foods.
127
There are three main types of hazards or contaminants that can cause unsafe food:
Biological, chemical, and physical.
128
includes microorganisms;
Biological
129
includes cleaning solvents and pest control,
chemical
130
means hair, dirt, or other matter
physical
131
Sanitation tips to prevent foodborne illnesses in food service and retail businesses are: (5)
1. Proper personal hygiene, including frequent hand and arm washing and covering cuts;
2. Proper cleaning and sanitizing of all food contact surfaces and utensils;
3. Proper cleaning and sanitizing of food equipment;
4. Good basic housekeeping and maintenance; and
5. Food storage for the proper time and at safe temperatures.
132
It is a condition related to the supply of food, and individuals' access to it
Food security
133
It is the "availability at all times of adequate world food supplies of basic foodstufts to sustain a steady expansion of food consumption and to offset fluctuations in production and prices".
Food security
134
The final report of the ______ states that ____
"Exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life".
1996 World Food Summit
food security
135
It is a situation of "limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways", according to the United States Department of Agriculture (USDA).
Food insecurity
136
It incorporates a measure of resilience to future disruption or unavailability of critical food supply due to various risk factors including (5)
Food security
droughts, shipping disruptions, fuel shortages, economic instability, and wars.
137
In the years ______, an estimated ______ were suffering from chronic hunger. The _____ identified the four pillars of food security as: (4)
2011-2013
842 million people
Food and Agriculture Organization of the United Nations, or FAO
availability, access, utilization, and stability.
138
The WHO states that there are three pillars that determine food security:
food availability, food access, and food use.
139
When did FAO add the fourth pillar
2009
140
______and_____ are both rooted in food insecurity. ______ translates into a high degree of vulnerability to famine and hunger; ensuring food security presupposes elimination of that vulnerability.
Famine and hunger
Chronic food insecurity
141
______, which are already spurring heavy grain imports in numerous smaller countries, may soon do the same in larger countries, such as China or India. The water tables are falling in scores of countries (including northern China, the US, and India) due to widespread ____ using powerful diesel and electric pumps. This will eventually lead to: (2)
Water deficits
over pumping
water scarcity and cutbacks in grain harvest.
142
This often leads to a vicious cycle of exhaustion of soil fertility and decline of agricultural yields. Approximately _____ of the world's agricultural land is seriously degraded.
Intensive farming
40 percent
143
Extreme events, such as droughts and floods, are forccast to increase as ____and___ takes hold. The effects will include changing productivity and livelihood patterns, economic losses, and effects on infrastructure, markets and food security.
climate change and global warming
144
This can have devastating effects on food availability especially if there are no contingency plans in place.
Diseases affecting livestock or crops
145
In the 21st century the production of ____ has increased, adding to the challenges of achieving food security
fuel crops
146
Nobel Prize winning economist _____ observed that "there is no such thing as an a political food problem."
While drought and other naturally occurring events may trigger famine conditions, it is government action or inaction that determines its severity, and often even whether or not a famine will occur. _____ is frequently a weapon of war.
Amartya Sen
Mass starvation
147
The approach known as _____ views the business practices of multinational corporations as a form of neocolonialism. It contends that multinational corporations have the financial resources available to buy up the agricultural resources of impoverished nations, particularly in the tropics. They also have the political clout to convert these resources to the exclusive production of cash crops for sale to industrialized nations outside of the tropics, and in the process to squeeze the poor off of the more productive lands.
food sovereignty
148
Everybody needs food. But the complexity of delivering sufficient food to a national population and to the whole world's population shows why food security is such a priority for all countries, whether developing or developed. In short, this is a global challenge because it's not just about food and feeding people but also about practically all aspects of an economy and society.
What causes it?
Population growth
Changing tastes
Climate change
Water scarcity
Troubled farmers
149
Challenges to achieving food security:
Global Water Crisis
Land degradation
Climate change
Agricultural diseases
Food versus Fuel
Politics
Food sovereignty
