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cph > Nutrition and Public Health > Flashcards

Nutrition and Public Health Flashcards

1
Q

is essential for life, encompassing bilogical and sociological aspects of accesssing necessary substrates

A

Nutrition

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2
Q

ocuses on promoting and
protecting health, preventing illness, and prolonging life through organized societal efforts.

A

Public health nutrition

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3
Q

has been a major concern in
both economically developed and less developed
countries.

A

undernutrition

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4
Q

manifests as micronutrient deficiencies,
wasting, and stunting in childhood and nutrition-related
chronic diseases in adulthood.

A

Undernutrition

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5
Q

like obesity, type 2
diabetes, cardiovascular disease, and common cancers,
now dominate the global nutrition-related disease
burden.

A

Nutrition-related chronic diseases

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6
Q

the acquisition, synthesis, and dissemination of
knowledge relating nutrition to health and disease;

A

3 discrete functions of Effective Public Health Nutrition

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7
Q

surveillance programs to detect potential nutritional
problems across the life course among the population,
and to monitor

A

3 discrete functions of Effective Public Health Nutrition

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8
Q

monitor change; evidence-informed policy
development and implementation.

A

3 discrete functions of Effective Public Health Nutrition

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8
Q

Characterizing _________ is crucial in
public health nutrition.

A

human nutrient requirements

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9
Q

Professional nutritional practice requires training and
experience to apply _____________ in clinical and
public health settings.

A

nutrient requirements

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10
Q

___________ play a significant role in addressing
undernutrition and chronic diseases globally.

A

Nutritionists

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11
Q

As societies undergo __________, and the burden of nutrition-related chronic diseases is rising in less economically developed countries.

A

nutritional transition

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12
Q

___________ are vital for promoting well-being and reducing the burden of
nutrition-related diseases.

A

Public health nutrition interventions

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13
Q

Understanding the body’s nutritional demands and how
different foods meet them is essential for formulating
effective __________

A

nutrition policies.

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14
Q

_________ applied to policy-making ensures a coherent response to maintain a healthy food supply
during disruptions.

A

Nutrition science

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15
Q

Knowledge of ___________ plays acritical
role in ensuring an adequate and balanced food supply.

A

dietary nutrient requirements

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16
Q

Evidence-based ______ help maintain the nutritional
well-being of the population during challenging times.

A

policies

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17
Q

Integrating _______________ into policymaking ensures
effective food distribution to meet the health needs of the
population

A

nutrition science

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18
Q

Nutritional status indicators

A
  • long term
  • short term
  • Intermediate
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19
Q

Nutritional status indicators

Body Composition

A

Long term

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20
Q

Energy and nutrient balance

A

short term

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21
Q

Biochemical parameters

A

Intermediate

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22
Q

Functional parameters

A

Intermediate

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23
Q

(inadequate length/height for age) captures
early chronic exposure to under-nutrition;

A

stunting

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24
Q

(inadequate weight for height) captures acute
under-nutrition;

A

wasting

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25
Q

(inadequate weight for age) is a composite
indicator that includes elements of stunting and wasting

A

underweight

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26
Q

a severely stunted child faces a
_____ times higher risk of dying, and a severely wasted child is at a ____ times higher risk.

A
  • four
  • nine
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27
Q

Specific nutritional deficiencies such as _______, ________, __________ deficiency also increase the risk of death.

A

vitamin A, iron or
zinc

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28
Q

Undernutrition can cause various diseases such as
blindness due to _________ deficiency and neural tube
defects due to _____________

A
  • vitamin A
  • folic acid deficiency
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29
Q

Poor nutrition in the first 1,000 days of children’s lives can
have irreversible consequences. It means they are -

A

● forever, stunted.
● susceptible to sickness
● more likely to become overweight when they enter
adulthood.
● and more prone to non-communicable disease.
● About one-third of under-five mortality is attributable to
under-nutrition

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30
Q

The circumference of the child’s upper arm half way
between their shoulder and elbow provides an indication of acute malnutrition independent of the child’s age

A

MID UPPER ARM CIRCUMFERENCE (MUAC)

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31
Q

If the child’s arm is less than ______ in circumference, she is severely malnourished;

A

11.5cm

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32
Q

if the child’s arm is between _____and ______ in circumference, she is moderately malnourished

A

11.5
and 12.5cm

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33
Q

The values for muac are appropriate for chidren

A

6 months to 60 months.

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34
Q

When assessing weight-for-height, infants and children
under 24 months of age should have their lengths
measured ________

A

lying down (supine).

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35
Q

Children over 24 months of age should have their heights
measured while _________.

A

standing

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36
Q

For simplicity, however, infants and children under 87 cm
can be measured _______ and those
above 87 cm _______-

A
  • lying down (or supine)
  • standing
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37
Q

A _______ is the number of standard deviations (SD)
below or above the reference median value.

A

z-score

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38
Q

reflects chronic under-nutrition during the most
critical periods of growth and development in early life.

A

STUNTING

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39
Q

it is defined as the percentage of children aged 0 to 59
months whose height for age is below minus two
standard deviations

A

moderate and severe stunting

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40
Q

It is defined as the percentage of children aged 0 to 59
months whose weight for age is below minus two
standard deviations

A

moderate and severe underweight

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41
Q

It is defined as the percentage of children aged 0 to 59
months whose weight for height is below minus two
standard deviations

A

moderate and severe wasting

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42
Q

It is defined as the percentage of children aged 0 to 59
months whose weight for age is minus three standard deviations

A

severe underweight

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43
Q

it is defined as the percentage of children aged 0 to 59
months whose height for age is
minus three standard deviations

A

severe stunting

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44
Q

It is defined as the percentage of children aged 0 to 59
months whose weight for height is minus three standard deviations

A

severe wasting

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45
Q

is defined as the percentage of children aged 0 to 59 months whose weight for height is above two standard deviations or above three standard deviations (obese)

A

overweight and obese

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46
Q

is defined as the percentage of children aged 0 to 59 months whose above three standard deviations

A

obese

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47
Q

is defined as a weight of less than 2,500
grams at birth.

A

LOW BIRTH WEIGHT

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48
Q

The primary prevention of disease relies on the

A

identification of the causes of disease

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49
Q

The identification of a _____________
allowed for dietary approaches to their prevention, and
policies such as food fortification.

A

deficiency of the essential nutrients

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50
Q

protection against
infectious/chronic such as metabolic diseases and
environmental threats

A

Health protection through Nutrition

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51
Q

COMPONENTS OF PHN

target individual
behavior or promote health by education, legislation

A

Health promotion through Nutrition

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52
Q

COMPONENTS OF PHN

provide, analyse and improve /
optimize health-care services

A

Health-care services

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53
Q

PREVENTION APPROACHES FOR OPTIMAL HEALTH

involves people at individual level; for instance, educating and supporting a breastfeeding
mother to promote the health of her infant.

A

Personal prevention

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54
Q

PREVENTION APPROACHES FOR OPTIMAL HEALTH

n target groups; for example,
public campaigns for low fat diets to decrease the
incidence of obesity or heart disease

A

Community-based prevention

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55
Q

PREVENTION APPROACHES FOR OPTIMAL HEALTH

deals with changing policies
and laws to achieve the objectives of prevention practice:
laws regarding childhood immunization, food labels, food
safety, and sanitation.

A

System-based prevention

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56
Q

LEVELS OF PREVENTION

s aimed at preventing disease by controlling risk factors
that are related to injury and disease

A

Primary prevention

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57
Q

LEVELS OF PREVENTION

ocuses on detecting disease early through screening
and other forms of risk assessment.

A

Secondary prevention

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58
Q

LEVELS OF PREVENTION

aims to treat and rehabilitate people who have
experienced an illness or injury.

A

Tertiary prevention

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59
Q

must be a member of an
interdisciplinary team in order to provide an effective
nutrition program

A

Health professionals

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60
Q

s a collaboration among
personnel representing different disciplines of public
health workers (nurses, social workers, physicians,
daycare workers, dietitians, and dietetic technicians)

A

interdisciplinary team

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61
Q

Utilizing interventions that promote health and prevent
communicable or chronic diseases

A

Various approaches are used to diagnose and address public or
community issues

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62
Q

Utilizing interventions that promote health and prevent
communicable or chronic diseases

A

Various approaches are used to diagnose and address public or

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63
Q

Seeking out unserved or underserved populations (due
to income, age, ethnicity, heredity, or lifestyle) and those
who are vulnerable to disease, hunger, or malnutrition

A

Various approaches are used to diagnose and address public or

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64
Q

Collaborating with the public, consumers, community
leaders, legislators, policymakers, administrators, and
health and human service professionals to assess and
respond to community needs and consumer demands.

A

Various approaches are used to diagnose and address public or

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65
Q

Monitoring the public or community’s health in relation to
public health objectives and continuously addressing
current andfuture needs.

A

Various approaches are used to diagnose and address public or

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66
Q

Planning, organizing, managing, directing, coordinating,
and evaluating the nutrition component of health agency
services

A

Various approaches are used to diagnose and address public or

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67
Q

Lowper capital income

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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68
Q

Lowper capital income

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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69
Q

Lowper capital income

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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70
Q

Unemployment and underemployment

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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71
Q

Low and declining farm size

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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72
Q

Inequalities in land distribution

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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73
Q

Low land utilization

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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74
Q

Social discrimination

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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75
Q

Population growth

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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76
Q

Accesstomarket

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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77
Q

Food taboos: certain restrictions in the food consumption
due to cultural and social norms.

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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78
Q

Poverty

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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79
Q

Climate-induced insecurity: climate change,
deforestation, landslide, declining soil fertility

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLEFACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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80
Q

Political instability

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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81
Q

Poor, marginalized, ethnic group & lower caste groups

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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82
Q

High maternal and infant mortalities

A

FACTORS AFFECTING NUTRITIONAL REQUIREMENTS
THROUGH LIFE CYCLE

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83
Q

is the assurance/guarantee that food will not cause harm
to the consumer

A

Food Safety

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84
Q

is a group of illnesses caused by any infectious (bacteria,
viruses and parasites) and non- infectious agents
(chemical, animal and plant toxins).

A

Food and Water-borne Diseases

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85
Q

SOCIAL DETERMINANTS OF DIET AND HEALTH

A
  • Individual
  • MIcro (local)
  • Meso (social)
  • Macro (national/international)
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86
Q

SOCIAL DETERMINANTS OF DIET AND HEALTH

Food

A

Micro

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87
Q

SOCIAL DETERMINANTS OF DIET AND HEALTH

environment

A

Micro

88
Q

SOCIAL DETERMINANTS OF DIET AND HEALTH

Socioeconomic
environment
and inequalities

A

Meso

89
Q

SOCIAL DETERMINANTS OF DIET AND HEALTH

Psychosocial and cultural determinants

A

Meso

90
Q

SOCIAL DETERMINANTS OF DIET AND HEALTH

Civil society

A

Macro

91
Q

SOCIAL DETERMINANTS OF DIET AND HEALTH

Economic operators

A

Macro

92
Q

SOCIAL DETERMINANTS OF DIET AND HEALTH

Government

A

Macro

93
Q

Exists when all people, at all times, have physical, social
and economic access to sufficient, safe and nutritious
food that meets their dietary needs and food preferences
for an active and healthy life

A

FOOD SECURITY

94
Q

The four pillars of food security

A

availability, access,
utilization, and stability.

95
Q

is integral to the concept of
food security and to the work of CFS (CFS Reform
Document 2009)

A

nutritional dimension

96
Q

FOOD SECURITY

Domestic production

A

Availability

97
Q

Import capacity

A

Availability

98
Q

Food stocks

A

Availability

99
Q

Food aid

A

Availability

100
Q

Income, purchasing power, own production

A

Accessibility

101
Q

Transport and market infrastructure

A

Accessibility

102
Q

Food distributio

A

Accessibility

103
Q

Food safety and quality

A

Utiliation

104
Q

Clean water

A

Utiliation

105
Q

Health and Sanitation

A

Utiliation

106
Q

Care, feeding, and health-seeking practices

A

Utiliation

107
Q

Weather, variability, seasonality

A

Stability

108
Q

Price fluctuations

A

Stability

109
Q

Political factors

A

Stability

110
Q

Economic Factors

A

Stability

111
Q

FOOD INSECURITY

long -term or persistent

A

Chronic Food Insecurity

112
Q

FOOD INSECURITY

Occurs when people are unable to meet their minimum
food requirements over a sustained period of time

A

Chronic Food Insecurity

113
Q

FOOD INSECURITY

Results from extended periods of poverty, lack of assets
and inadequate access to productive or financial
resources

A

Chronic Food Insecurity

114
Q

FOOD INSECURITY1.

Can be overcome with typical long-term development
measures also used to address poverty, such as
education or access to productive resources, such as
credit. They may also need more direct access to food
and enable them to raise their productive capacity

A

Chronic Food Insecurity

115
Q

FOOD INSECURITY

short -term and temporary

A

Transitory Food Insecurity

116
Q

FOOD INSECURITY

Occurs when there is a sudden drop in the ability to
produce or access enough food to maintain a good
nutritional status.

A

Transitory Food Insecurity

117
Q

FOOD INSECRUITY

Results from short-term shocks and fluctuations in food
availability and food access, including year-to-year
variations in domestic food production, food prices and
household items

A

Transitory Food Insecurity

118
Q

FOOD INSECRUITY

Can be overcome transitory food insecurity is relatively
unpredictable and can emerge suddenly. This makes
planning and programming more difficult and requires
different capacities and types of intervention, including
early warning capacity and safety net programmes

A

Transitory Food Insecurity

119
Q

The concept of _______ falls between
chronic and transitory food insecurity

A

seasonal food security

120
Q

It is similar to chronic food security as it is usually
predictable and follows a sequence of known events

A

seasonal food security

121
Q

s of limited
duration it can also be seen as recurrent, transitory food
insecurity

A

seasonal food security

122
Q

It occurs when there is a cyclical pattern of inadequate
availability and access to food

A

seasonal food security

123
Q

This is associated with seasonal fluctuations in the
climate, cropping patterns, work opportunities (labor
demand) and disease

A

seasonal food security

124
Q

s defined in terms of the following three critical dimensions:
● vulnerability to an outcome;
● From a variety of risk factors;
● because of aninability to manage those risks

A

VULNERABILITY TO FOOD INSECURITY

125
Q

Vulnerability analysis suggests two main intervention options:

A

● Reduce the degree of exposure to the hazard
● Increase the ability to cope

126
Q

Measures to enhance direct access to food are more
likely to be beneficial if these are embedded in more
general

A

social safety net programmes.

127
Q

include income transfers for those chronically
unable to work—because of age or handicaps—and for
those temporarily affected by natural disasters or
economic recession

A

safety nets

128
Q

SAFETY NETS

These include school meals; feeding of
expectant and nursing mothers as well as
children under five through primary health
centers, soup kitc,hens and special cante

A

Targeted direct feeding programs

129
Q

SAFETY NETS

Food-for-work programmes provide support to
households while developing useful
infrastructure such as small-scale irrigation,
rural roads, buildings for rural health centres
and schools

A

Food-for-work programs

130
Q

SAFETY NETS

These can be in cash or in kind, including food
stamps, subsidized rations and other targeted
measures for poor households

A

Income-transfer programs

131
Q

s a classification system for food security crisis based on
a range of livelihood needs

A

INTEGRATED FOOD SECURITY PHASE CLASSIFICATION
(IPC)

132
Q

IPC Phase CLassification

A
  • Generally food secure
  • Chronically food insecure
  • Scute food and livelihood crisis
  • Humanitarian emergency
  • Famine/humanitarian catastrophe
133
Q

is usually understood as an uncomfortable or painful
sensation caused by insufficient food energy
consumption. Scientifically, is referred to as food
deprivation

A

Hunger

134
Q

results from deficiencies, excesses or imbalances in the
consumption of macro- and/or micronutrients

A

Malnutrition

135
Q

may be an outcome of food insecurity, or it
may relate to non- food factors, such as:
○ inadequate care practices for children,
○ insufficient health services; and
○ an unhealthy environment.

A

Malnutrition

136
Q

is undoubtedly a
cause of hunger, lack
of adequate and
proper nutrition itself
is an underlying
cause of poverty.

A

Poverty

137
Q

encompasses different dimensions of
deprivation that relate to human capabilities
including consumption and food security, health,
education, rights, voice, security, dignity and
decent work.”

A

“Poverty

138
Q

Measurement of nutrient intake is probably the most
widely used indirect indicator of nutritional status.

A

Dietary Assessment

139
Q

Approaches to Measuring Diet

A

○ Dietary Records
○ 24hoursdietary recall
○ Diet History
○ FFQ (food frequency questionnaires)
○ Biomarkersfor Intake
○ Automatic image capture methods

140
Q

the subject is asked to
record all food and beverages immediately before or after
they are consumed.

A

Dietary Records

141
Q

n which the recording is done can be
open,semi-open or closed.

A

food diary

142
Q

is a precoder list of all of the commonly
eaten foods in units of specified portion size.

A

closed form

143
Q

maybe meal-based and prestructured
with many foods and amount options listed but including
sufficient space for other foods

A

semi-open form

144
Q

is that a participant
recalls actual food and beverage consumption for the
past 24 hor the preceding day

A

24-h Dietary Recall

145
Q

s defined as from when the respondent
gets up one day until the respondent gets up the next

A

recalled day

146
Q

used for assessment of usual meal
patterns and details of food intake of an individual.

A

Diet History

147
Q

A short version of this method with a limited checklist of
foods is often used in the clinical setting for diagnosis
and as a basis for therapeutic dietary guidelines

A

Diet History

148
Q

In 1947, Burke developed the dietary history technique in
three parts:

A

○ an interview about the subject’s usual daily
pattern of food intake with quantities specified in
household measures,
○ across-check using a detailed list of foods and
○ a food diary in which the subject recorded food
intake for 3 days

149
Q

s a preprinted list of foods on which subjects
are asked to estimate the frequency and very often also
the amount of habitual consumption during a specified
period.

A

Food Frequency Questionnaire

150
Q

ary in the foods listed, length of the reference
period, response intervals for specifying frequency of
use, procedure for estimating portion size (pictures,
household measures,units) and manner of administration

A

Food Frequency Questionnaire

151
Q

The most optimal food list depends on the research
questions and study population.

A

Food Frequency Questionnaire

152
Q

Are biochemical indicators measured in biological
specimens(e.g.urine, blood (fractions)) that are
associated with dietary intake.

A

Biomarkers of Intake

153
Q

Dietary biomarkers can be divided into several classes;
that is,

A

Recoverybiomarkers, predictive biomarkers,
concentration biomarkers and replacement
biomarkers

154
Q

provide an estimate of absolute
intake levels, and predictive biomarkers show a dose
relationship with intake levels.

A

Recovery biomarkers

155
Q

cannot be translated into absolute levels of intake, the
biomarker concentrations correlate with intakes of
corresponding food components.

A

concentration and replacement biomarkers

156
Q

Examples are urinary nitrogen, sodium, and potassium,
and doubly labeled water.Vitamin and mineral levels in
blood fall in the class of

A

concentration biomarkers

157
Q

NUTRITION ACT OF
THE PHILIPPINES

A

PRESIDENTIAL DECREE NO. 491(1974

158
Q

was created as the
country’s policy-making and coordinating body on
nutrition.

A

National Nutrition Council

159
Q

Council was reorganized through Executive Order No.
_______ and Administrative order No. ________

A
  • 234 s. 1987
  • 88 s. 1988
160
Q

The month of was designated as NUTRITION
MONTH under Section 7 to create greater awareness
among people on the importance of nutrition.

A

July

161
Q

“National Code Of Marketing Of Breastmilk Substitutes,
Breastmilk Supplements And Other Related Products”

A

EXECUTIVE ORDER 51 (1986)

162
Q

to ensure that safe and adequate nutrition for infants is
provided, to protect and promote breastfeeding and to
inform the public about the proper use of breastmilk
substitutes and supplements and related products
through adequate, consistent and objective information
and appropriate regulation of the marketing and
distribution of the said substitutes, supplements and
related products

A

EXECUTIVE ORDER 51 (1986)

163
Q

designed to prevent business that engage in fraud or
specified unfair practices from gaining an advantage over
competitors and provide additional protection for the
weak and those unable to take care of themselves.

A

REPUBLIC ACT 7394 (1992)

164
Q

Consumer Act Of The Philippines

A

REPUBLIC ACT 7394 (1992)

165
Q

Consumer Rights:

A

● Right to basic needs
● Right to safety
● Right to information
● Right to choice
● Right to representation
● Right to redress
● Right to consumer education
● Right to a healthy environment

166
Q

The Rooming-In And Breastfeeding Act

A

REPUBLIC ACT 7600 (1992)

166
Q

an act providing incentives to all government and private
health institutions with rooming-in and breastfeeding
practices and for other purposes.

A

REPUBLIC ACT 7600 (1992)

167
Q

This law is in promotion of the State policy to encourage
the practice of breastfeeding in the Philippines.

A

REPUBLIC ACT 7600 (1992)

168
Q

Act For Salt Iodization Nationwide (Asin Law)

A

REPUBLIC ACT 8172 (1995)

169
Q

is to protect and promote the health of the people, to
maintain an effective food regulatory system and to
provide the entire population especially women and
children with proper nutrition.

A

REPUBLIC ACT 8172 (1995)

170
Q

Contribute to the elimination of the micronutrient
malnutrition in the country, particularly iodine deficiency
disorders, through cost- effective preventive measure of
salt iodization

A

REPUBLIC ACT 8172 (1995)

171
Q

The program shall consist of (1) Voluntary Food
Fortification and (2) Mandatory Food Fortification.

A

REPUBLIC ACT 8976 (2000)

171
Q

Food Fortification Act

A

REPUBLIC ACT 8976 (2000)

171
Q

Under the
Sangkap Pinoy Seal Program (SPSP), the Department
shall encourage the fortification of all processed foods or
food products based on rules and regulations which the
DOH through the BFAD shall issue after the effectivity of
this act.

A

Section 5. Voluntary Food Fortification.

172
Q

Manufacturers who opt to fortify their processed foods of
food products but do not apply for __________
shall fortify their processed food or food products based
on acceptable standards on food fortification set by the
DOH through the BFAD.

A

Sangkap Pinoy Seal

173
Q

(a) the
fortification for staple foods based on standards sets by
the DOH through the BFAD is hereby made mandatory

A

Section 6. Mandatory Food Fortification.

174
Q

The National Food Fortification Day is observed annually
on ________, pursuant to Executive Order 382, which
recognizes the persistence of micronutrient deficiencies
as a public health problem that has affected a significant
proportion of the population, resulting in adverse physical, mental, social, and economic consequences to
individuals, communities, and country.

A

November 7

175
Q

REPUBLIC ACT 8976 (2000)

responsible for the implementation and
monitoring of the law;

A

Department of Health (DOH)

176
Q

REPUBLIC ACT 8976 (2000)

that serves as the policy-making body,
particularly relative to determining what food
vehicles should be fortified and with what
nutrients;

A

National Nutrition Council

177
Q

REPUBLIC ACT 8976 (2000)

which assists manufacturers in upgrading their
technologies by providing financial assistance
and other non-monetary assistance;

A

Department of Trade and Industry

178
Q

REPUBLIC ACT 8976 (2000)

which helps in developing and implementing
comprehensive programs for the acquisition,
design, and manufacture of machines and
technologies and their transfer to
manufacturers

A

Department of Science and Technology

179
Q

REPUBLIC ACT 8976 (2000)

That assist manufacturers by providing
preferential loans at preferential rates.

A

Land Bank of the Philippines and Livelihood
Corporation

180
Q

Food And Drug Administration Act

A

REPUBLIC ACT 9711 (2008)

181
Q

An act strengthening and rationalizing the regulatory
capacity of the bureau of food and drugs BFAD by
establishing adequate testing laboratories and field
offices. Upgrading its equipment, augmenting its human
resource complement, giving authority to retain its
income, renaming it the food and drug administration
(FDA), amending certain sections of republic act no.
3720, as amended and appropriating funds thereof.

A

REPUBLIC ACT 9711 (2008)

182
Q

An act expanding the promotion of breastfeeding,
amending for the purpose republic act no. 7600

A

REPUBLIC ACT 10028 (2009)

183
Q

Expanded Breastfeeding Promotion Act

A

REPUBLIC ACT 10028 (2009)

184
Q

Lactation stations in every private enterprises,
government agencies, government-owned and controlled
corporations

A

REPUBLIC ACT 10028 (2009)

185
Q

“Lactation periods” for breastfeeding employees, in
addition to time-off for meals, to allow them time to
express their breast milk.

A

REPUBLIC ACT 10028 (2009)

186
Q

Breast milk banks in health institutions to store
pasteurized breast milk donated by breastfeeding
mothers

A

REPUBLIC ACT 10028 (2009)

187
Q

inclusion of breastfeeding in the curriculum of schools
(under relevant subjects).

A

REPUBLIC ACT 10028 (2009)

188
Q

shall be the framework for
implementing the farm to fork Food Safety Regulatory
System.

A

REPUBLIC ACT 10611 (2013)

189
Q

Food Safety Act

A

REPUBLIC ACT 10611 (2013)

190
Q

To strengthen the food safety regulatory system in the
country

A
191
Q

is a yearly campaign in the Philippines aimed at the
importance of safe and clean food.

A

Food Safety Awareness Week

192
Q

Food Safety Awareness Week

The week-long celebration falls every _______ and was
proclaimed on August 1999 by virtue of Proclamation No.
160, signed by President Joseph Estrada.

A

October

193
Q

An act regulating the practice of Nutrition and Dietetics in
the Philippines

A

REPUBLIC ACT 10862 (2015)

194
Q

Nutrition And Dietetics Law Of 2016

A

REPUBLIC ACT 10862 (2015)

195
Q

recognizes the important role of registered
nutritionist-dietitians (RNDs) in nation building and in
human development through adequate nutrition

A

REPUBLIC ACT 10862 (2015)

196
Q

promote the sustained development of RNDs whose
competence has been determined by honest and
credible licensure examinations, and whose standards of
professional service and practice are internationally
recognized and considered world-class, brought about by
regulatory measures, programs and activities that foster
growth and advancement of the profession

A

REPUBLIC ACT 10862 (2015)

197
Q

Kalusugan At Nutrisyon Ng Mag-Nanay Act

A

REPUBLIC ACT 11148 (2018)

198
Q

President Rodrigo Roa Duterte signed on ______________ republic Act 11148

A

29
November

199
Q

“An Act Scaling up the National and Local
Health and Nutrition Programs through a Strengthened Integrated Strategy for Maternal,
Neonatal, Child Health and Nutrition in the First
One Thousand (1,000) Days of Life”

A

REPUBLIC ACT 11148 (2018)

200
Q

strengthens the national and local health and nutrition
programs for pregnant and lactating women, adolescent
girls, infants and young children in the first 1,000 days.

A

REPUBLIC ACT 11148 (2018)

201
Q

HB 56368 otherwise known as the TRAIN was recently
approved on 3rd Reading by the House of
Representatives. Among others, it seeks to impose a
__________ excise tax per liter of volume capacity on
SSBs containing purely locally produced sugar and
________.

A
  • PhP 10. 00
  • PhP 20
202
Q

Excise tax on sweetened beverages (SBs) is one of the
new taxes imposed under

A

Republic Act (RA) 10963

203
Q

Tax Reform for Acceleration and Inclusion (TRAIN) Law

A

Republic Act (RA) 10963

204
Q

The Department of Finance (DOF) along with
Department of Health (DOH) support this as part of a
comprehensive health measure to curb the consumption
of SBs and address the worsening number of diabetes
and obesity cases in the country, while arising revenue
for complementary health programs that address these
problems.

A

Republic Act (RA) 10963

205
Q

are non-alcoholic
beverages of any constitution (liquid, powder, or
concentrated) that are pre- packaged and sealed in
accordance with the Food and Drug Association (FDA)
standards that contain caloric and / or non-caloric
sweeteners added by the manufacturers

A

SBs

206
Q

Simply, these are beverages that contain high level of
certain sugars that are viewed to provide unnecessary or
empty calories with little or no nutrition

A

SBs

207
Q

PPAN

A
  • PHILIPPINE PLAN OF ACTION FOR NUTRITION
208
Q

describes
strategies and activities that seek to provide an enabling
environment for the implementation of the PPAN
Research Agenda.

A

The Strategic Plan of the Philippine Plan of Action for
Nutrition (PPAN) Research Agenda 2022-2028

209
Q

It aims to provide guidance to nutrition stakeholders at
the national and local levels, including government
agencies, development partners, non-government
organizations and civil society, academe, and other
partner organizations and institutions on the conduct of
high-impact activities and strategies.

A

PPAN - PHILIPPINE PLAN OF ACTION FOR NUTRITION

210
Q

Consistent with a results-oriented approach, the plan
also includes a monitoring and evaluation framework to
support implementation

A

PPAN - PHILIPPINE PLAN OF ACTION FOR NUTRITION

211
Q

The FNRI-DOST created a dietary manual _________, that uses a food plate model to show the
recommended proportion of each food group in each
meal for the various population and physiological groups,
one of which is for the elderly.

A

“PINGGANG PINOY”

212
Q

The food plate uses the GO, GROW, and GLOW food
model on a per-meal basis.

A

“PINGGANG PINOY”

213
Q

This food guide aims to show every healthy Filipino,
particularly those 60 years old and above, in partaking of
healthy and balanced meals daily

A

“PINGGANG PINOY”

214
Q

The model illustrates the appropriate partition of a
balanced meal: half of our plate composing of
body-regulating foods such as fruits and vegetables,
one-sixth of the plate is energy-giving like rice or bread,
and one-third represents body- building foods such as
fish, eggs, and lean mea

A

“PINGGANG PINOY”

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