Nutrition, Food Security and Gender Equality

Question 1

Identification

“The science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease; and the processes by which an individual ingests, digests, absorbs, transports, utilizes and excretes food substances.”

Answer 1

Nutrition

Question 2

Identification

It’s the study of how food, nutrients and other substances found in food interact or if there are balance or imbalances that will affect our health status and consequently cause disease as well as its process from the time it was ingested to until it is excreted.

Answer 2

Nutrition

Question 3

Identification

“What people eat and drink to stay alive and healthy, for growth, development, work, and other physical activities,” (Manual on Nutrition Program Management, 2013) – This is the physiological meaning of food

Answer 3

Food

Question 4

Identification

Source of happiness, time, family time, energy, medication, coping mechanism, social connection, reward system.

Answer 4

Food

Question 5

Identification

Chemical components of food

Answer 5

Nutrients

Question 6

Identification

Are substances responsible for giving energy, building and repairing body tissues, and regulating body processes.

Answer 6

Nutrients

Question 7

Identification

Are nutrients needed in relatively large amounts (measured in grams), and provide energy (measured in calories): Carbohydrates, Proteins and Fats

Answer 7

Macronutrients

Question 8

Identification

Are nutrients needed relatively in small amounts (measured in milligrams or micrograms): Vitamins and Minerals

Answer 8

Micronutrients

Question 9

Identification

Its components are Water Soluble and Fat Soluble

Answer 9

Vitamins

Question 10

Identification

Its components are Macro and Microminerals

Answer 10

Minerals

Question 11

Identification

Type of macronutrient responsible for source of fuel for energy (body heat and work)

Answer 11

Carbohydrates

Question 12

Identification

Its unique role is being a protein sparer.

Answer 12

Carbohydrates

Question 13

Identification

How many calories does 1 gram of carbohydrate contain?

Answer 13

4 calories

Question 14

Identification

A type of macronutrient that builds and repairs body tissues.

Answer 14

Protein

Question 15

Identification

A type of macronutrient that is essential for growth.

Answer 15

Protein

Question 16

Identification

A type of macronutrient that aids in the formation of enzymes, hormones, and antibodies.

Answer 16

Protein

Question 17

Identification

How many calories does 1 gram of protein contain?

Answer 17

4 calories

Question 18

Identification

This macronutrient serves as fuel fore energy and a source of fatty acid.

Answer 18

Fats

Question 19

Identification

How many grams of carbohydrates should a person eat in a day?

Answer 19

At least 150 grams

Question 20

Identification

These are micronutrients that easily dissolved in water, heat sensitive, and is a dietary essential because it is not stored in our body.

Answer 20

Water Soluble Vitamin

Question 21

Identification

A micronutrient stored in the liver.

Answer 21

Fat Soluble Vitamin

Question 22

Identification

A water-soluble vitamin that helps with wound healing, healthy gums, helps resist infection and helps in
iron absorption.

Answer 22

Vitamin C

Question 23

Identification

A water-soluble vitamin that functions along with the mineral zinc which helps in the immune system.

Answer 23

Vitamin C

Question 24

Identification

A water-soluble vitamin that is part of an enzyme system that breaks down carbohydrates for an energy source.

Answer 24

Thiamin (B1)

Question 25

Identification A water-soluble vitamin that helps make new cells.

Answer 25

Folate/Folic Acid

Question 26

Identification A water-soluble vitamin that assists in the breakdown of carbohydrates, protein, and fats for energy.

Answer 26

Biotin

Question 27

True or False Vitamins B1, B6, and B12 are important for healthy nerves.

Answer 27

True

Question 28

Identification A micronutrient that is not a dietary essential.

Answer 28

Fat Soluble Vitamin

Question 29

Identification A fat soluble vitamin responsible for maintaining eye health and for night vision; healthy skin and mucuos membranes; against infection.

Answer 29

Vitamin A

Question 30

Identification A source of Vitamin A that is easily absorbed.

Answer 30

Retinol

Question 31

Identification Another source of Vitamin A aside from retinol.

Answer 31

Carotene

Question 32

True or False The deeper the green, orange, or yellow color of the vegetable, the less vitamin A they contain.

Answer 32

False The deeper the green, orange, or yellow color of the vegetable, the MORE vitamin A they contain.

Question 33

Identification This fat soluble vitamin promotes calcium absorption and bone formation.

Answer 33

Vitamin D

Question 34

Identification This fat soluble vitamin protects Vitamin A and PUFats from oxidation.

Answer 34

Vitamin E

Question 35

Identification This fat soluble vitamin helps in blood clot and is also necessary for collagen formation

Answer 35

Vitamin K

Question 36

Identification A type of mineral that helps blood to clot; stimulates nerves; helps in muscle contraction; bone and teeth health.

Answer 36

Calcium

Question 37

Identification A type of mineral that helps form hemoglobin in RBC and myoglobin in muscle cells, which transport oxygen in the body.

Answer 37

Iron

Question 38

Identification To get iron mineral for the body, what is the preferable source instead of legumes?

Answer 38

Meat

Question 39

Identification A type of mineral forms bones and teeth; needed to make enzymes and new cells; helps maintain acid-base balance (together with sodium).

Answer 39

Phosphorous

Question 40

Identification This mineral maintains heartbeat; helps muscles contracts; stimulates nerves.

Answer 40

Potassium

Question 41

Identification This mineral has sodium as its metabolic twin.

Answer 41

Potassium

Question 42

Identification This mineral is good for people with hypertension.

Answer 42

Potassium

Question 43

Identification A type of mineral that is part of the thyroid hormone that controls energy production in the body.

Answer 43

Iodine

Question 44

Identification Hormones that require iodine in order to be synthesized by the parathyroid gland.

Answer 44

T3 and T4

Question 45

Identification A policy that mandates selling salt with iodine.

Answer 45

ASIN Law

Question 46

Identification A concept we teach our clients reiterates the importance of moderation of everything we eat especially salty, sweets, and saturated fats.

Answer 46

Moderation

Question 47

Identification It is important so we can get the nutrients we needed.

Answer 47

Variety

Question 48

Identification In connection with moderation, our foods need to be from go, grow, and glow foods.

Answer 48

Balance

Question 49

Identification What does Movaba stand for?

Answer 49

Moderation, Variety, and Balance

Question 50

Identification A state of disease caused by sustained deficiency, excess, or imbalance of supply of calories, nutrients, or both, that are available for use in the body.

Answer 50

Malnutrition

Question 51

Identification Resulting from the consumption of inadequate quantity of food.

Answer 51

Undernutrition

Question 52

Identification low weight-for-height

Answer 52

Wasting

Question 53

Identification low height-for-age

Answer 53

Stunting

Question 54

Identification low weight-for-age

Answer 54

Underweight

Question 55

Identification Resulting from a relative or absolute lack of individual nutrients.

Answer 55

Specific Deficiency

Question 56

Identification Resulting from the consumption of an excessive quantity of food over an extended period of time.

Answer 56

Overnutrition

Question 57

Identification Resulting from disproportion among essential nutrients with or without absolute deficiency of any nutrient.

Answer 57

Imbalance

Question 58

Identification Excessive intakes of certain nutrients cause toxic effects.

Answer 58

Toxicity

Question 59

Identification A type of malnutrition that is related to the current state of nutrition; manifested by weight loss, or low weight for age.

Answer 59

Acute Malnutrition

Question 60

Identification A type of malnutrition that is related to a past state/long-standing state of nutrition manifested by low height for age, stunting, or nutritional dwarfism.

Answer 60

Chronic Malnutrition

Question 61

True or False Women, infants, children, and adolescents are at particular risk for malnutrition.

Answer 61

True

Question 62

True or False Poverty will not amplify the risk for malnutrition.

Answer 62

False Poverty will amplify the risk for malnutrition.

Question 63

True or False People who are rich are more likely to be affected by different forms of malnutrition.

Answer 63

False People who are poor are more likely to be affected by different forms of malnutrition.

Question 64

True or False Malnutrition increases health care costs, reduces productivity, and slows economic growth, which can perpetuate a cycle of poverty and ill-health.

Answer 64

True

Question 65

True or False Obesity is not preventable.

Answer 65

False Obesity is preventable.

Question 66

True or False There are 5 components in the primary health care approach to address obesity.

Answer 66

False 3 Components

Question 67

Identification “A condition related to the supply of food, and individual’s access to it” (Najorda)

Answer 67

Food Security

Question 68

Identification “Food security 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 and active and healthy life” (World food Summit, 1996)

Answer 68

Food Security

Question 69

Identification “Adequate nutritional status in terms of protein, energy, vitamins, and minerals for all household members at all times.” (Weingartner, 2004) processes by which an individual ingests, digests, absorbs, transports, utilizes and excretes food substances.”

Answer 69

Food Security

Question 70

Identification “Achieved if adequate food (quantity, quality, sociocultural acceptability) is available and accessible to and satisfactorily used and utilized by all individuals at all times to live a healthy and active life.”

Answer 70

Food and Nutrition Security

Question 71

Identification “limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways” (Institute of Nutrition, 1990)

Answer 71

Food Insecurity

Question 72

Identification food availability addresses the “supply side” of food security and is determined by the level of food production, stock levels and net trade

Answer 72

Physical Availability

Question 73

Identification adequate supply of food at the national or international level is not a guarantee of food security at the household level

Answer 73

Economic and Physical Access to Food

Question 74

Identification refers to sufficient energy and nutrient intake by an individual as a result of good care and feeding practices, food preparation, diversity of diet and intra-household food distribution

Answer 74

Food Utilization

Question 75

Identification When combined with sound biological utilization of food consumed, this determines the nutritional status of an individual.

Answer 75

Food Utilization

Question 76

Identification FAO added this to the other 3 dimensions. Even if food intake is adequate today, one can still be food insecure if there is inadequate access to food on a periodic basis, which may put him at risk to a deterioration of his nutritional status

Answer 76

Stability

Question 77

Identification “Is the assurance/guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use”

Answer 77

Food Safety

Question 78

Identification Salmonella, Campylobacter and enterohaemorrhagic Escherichia coli are the most common foodborne pathogens affecting millions of people annually (WHO, 2022)

Answer 78

Bacteria

Question 79

Identification This bacterial infection can lead to miscarriages in pregnant women or the death of newborn babies. It is found in unpasteurized dairy products and various ready-to-eat food which can grow at refrigeration temperatures.

Answer 79

Listeria

Question 80

Identification This bacteria can infect people through contaminated water or food. Symptoms include abdominal pain, vomiting, and profuse watery diarrhea which may lead to severe dehydration and possibly death.

Answer 80

Vibrio cholerae

Question 81

Identification This virus is a common cause of foodborne infections with symptoms of nausea, explosive vomiting, watery diarrhea, and abdominal pain.

Answer 81

Norovirus

Question 82

Identification This virus can also be transmitted by food and may cause long lasting liver disease. It typically spreads through the consumption of raw or undercooked seafood or contaminated raw produce.

Answer 82

Hepatitis A virus

Question 83

Identification Its examples include fish-borne trematodes, transmitted through food. Tapeworms like Echinococcus spp, or Taenia spp (tapeworms) , may infect through food or direct contact with animals. Others like Ascaris, Crypstosporidium, Entamoeba histolytica or Giardia, enter food chain via water or soil and can contaminate fresh produce.

Answer 83

Parasites

Question 84

Identification These are infectious agents composed of protein; it is associated with specific neurodegenerative disease.

Answer 84

Prions

Question 85

Identification Naturally occurring toxins and environmental pollutants.

Answer 85

Chemicals

Question 86

Identification mycotoxins, marine biotoxins, cyanogenic glycosides and toxins occurring in poisonous mushrooms

Answer 86

Naturally occurring toxins

Question 87

Identification compounds that accumulate in the environment and human body

Answer 87

Persistent organic pollutants (POPs)

Question 88

Identification lead, cadmium and mercury may cause neurological and kidney damage

Answer 88

Heavy metals

Question 89

Identification “All genders are free to pursue whatever career, lifestyle choice and abilities they want without discrimination” (Human Rights Career)

Answer 89

Gender Equality

Question 90

Identification Means that the rights, opportunities, and access to society are not different based on their gender

Answer 90

Gender Equality

Question 91

Identification biological form (male/female)

Answer 91

Sex

Question 92

Identification refers to a person’s physical characteristics at birth

Answer 92

Sex

Question 93

Identification refers to the behavioural, social, economic and cultural attributes and opportunities associated with being male or female

Answer 93

Gender

Question 94

Identification refers to a person’s internal sense of being male, female, some combination of male or female or neither male or female

Answer 94

Gender Identity

Question 95

Identification physical and behavioural manifestations of one’s gender identity

Answer 95

Gender Expression

Question 96

Identification Refers to the process of being fair to both men and women (United Nations Population Fund, 2022)

Answer 96

Gender Equity