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CPH > Nutrition, Food Security and Gender Equality > Flashcards

Nutrition, Food Security and Gender Equality Flashcards

1
Q

The science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease

A

Nutrition

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2
Q

the processes by which an individual ingests, digests, absorbs, transports, utilizes and excretes food substances

A

Nutrition

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3
Q

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

A

Nutrition

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4
Q

What people eat and drink to stay alive and healthy, for growth, development, work, and other physical activities

A

Food

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5
Q

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

A

food

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6
Q

regulate body fluids

A

food

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7
Q

provide nourishment

A

food

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8
Q

chemical components of food

A

nutrients

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9
Q

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

A

nutrients

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10
Q

are nutrients needed in relatively large amounts

A

macronutrients

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11
Q

nutrients that provide energy

A

macronutrients

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12
Q

are nutrients needed relatively in small amounts

A

micronutrients

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13
Q

examples of macronutrients

A
  • carbohydrates
  • proteins
  • fats
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14
Q

1 gram of protein/carb is equivalent to how many calories?

A

4 calories

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15
Q

nutrient that is the source of energy

A

carbohydrates

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16
Q

nutrient that is the protein sparer

A

carbohydrates

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17
Q

nutrient that is made up of enzymes and antibodies

A

carbohydrates

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18
Q

carbohydrates come from what sources?

A
  • Rice
  • cereals
  • root crops
  • sugar (and its products)
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19
Q

Build and repair body tissues

A

proteins

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20
Q

Essential for growth

A

proteins

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21
Q

Aid in formation of enzymes, hormones and antibodies

A

proteins

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22
Q

w/o energy, it cannot function

A

proteins

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23
Q

can be source of energy in the absence of carbs

A

proteins

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24
Q

what are protein-filled foods?

A
  • Meat
  • fish
  • poultry
  • eggs
  • milk
  • cheese (and its products)
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25
Q

Serves as fuel for energy

A

fats

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26
Q

Source of essential fatty acid

A

fats

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27
Q

1 gram of fat is equal to how many kilocalorie?

A

9

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28
Q

what are the food sources of fats?

A
  • Oils and fats (canola and olive oil = saturated fats)
  • nuts
  • avocado
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29
Q

what are the two types of micronutrients?

A

vitamins and minerals

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30
Q

2 types of vitamins

A

■ Water Soluble
■ Fat Soluble

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31
Q

2 types of minerals

A

■ Macrominerals
■ Microminerals

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32
Q

type of vitamins that are heat sensitive

A

water soluble vitamins

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33
Q

type of vitamins that dissolves in water

A

water soluble vitamins

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34
Q

type of vitamins that doesn’t stay in body

A

water soluble vitamins

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35
Q

examples of water soluble vitamins?

A
  • vitamin c
  • thiamin (Vitamin B1)
  • folate/ folic acid
  • biotin
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36
Q

how many grams of carbohydrates should be eaten in a day?

A

150 grams

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37
Q

Vitamins that are important for healthy nerves

A

vitamin B1, B6 and B12

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38
Q

vitamin that functions along with the mineral zinc which helps in immune system

A

vitamin C

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39
Q

how many mg are good amount of vitamins for our body?

A

500 mg

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40
Q

vitamins that is part of an enzyme system that breaks down carbohydrates for energy source

A

thiamin (B1)

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41
Q

vitamin that helps in creation of cells

A

folate/folic acid

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42
Q

vitamins that assists in the breakdown of carbohydrates, protein and fats for energy

A

biotin

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43
Q

vitamin c comes from what food?

A
  • Citrus fruits
  • broccoli
  • papaya
  • guava
  • strawberries
  • peppers
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44
Q

vitamin that helps in iron absorption

A

vitamin c

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45
Q

vitamins good for pregnancy

A

folate/ folic acid

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46
Q

examples of fat soluble vitamins

A
  • vitamin a
  • vitamin d
  • vitamin e
  • vitamin k
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47
Q

where does fat soluble vitamins is stored?

A

liver

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48
Q

vitamins that maintains eye health and for night vision; healthy skin and mucous

A

vitamin a

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49
Q

T or F: The deeper the green, orange, or yellow color of the vegetable, the less vitamin A they contain.

A

F ( MORE vitamins dapat)

50
Q

vitamins that promotes calcium absorption and helps in bone formation

A

vitamin d

51
Q

vitamin d is came from what?

A

Direct exposure to sunlight activates it in the skin

52
Q

vitamins that protects vitamin A and PUFats from oxidation

A

vitamin e

53
Q

vitamin that helps in clotting blood

A

vitamin k

54
Q

vitamin that is great for collagen formation

A

vitamin k

55
Q

vitamins that fight against infections

A

vitamin a

56
Q

T or F: there is a food that contains all the necessary nutrients we need

A

false (walang food na ganoon)

57
Q

give examples of minerals

A
  • calcium
  • iron
  • phosphorus
  • potassium
  • iodine
58
Q

calcium came from what types of food?

A
  • Milk and milk products
  • salmon and small fishes
  • dark green veggies
  • legumes
59
Q

minerals that forms hemoglobin in RBC and myoglobin in muscle cells, which transports oxygen in the body

A

iron

60
Q

minerals that help in strengthening the bone and teeth health

A

calcium

61
Q

minerals that helps maintain acid-base balance

A

phosphorus

62
Q

part of the thyroid hormone that controls energy production in the body

A

iodine

63
Q

MOVABA acronym

A

mo - moderation
va - variety
ba - balance

64
Q

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

A

moderation

65
Q

It is important so we can get the nutrients
we needed

A

variety

66
Q

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

A

balance

67
Q

dietary guidelines by doh

A

NUTRITIONAL GUIDELINES FOR FILIPINOS

68
Q

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

A

malnutrition

69
Q

bad nutritions

A

malnutrition

70
Q

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

A

forms of malnutrition

71
Q

Resulting from the consumption of inadequate quantity of food

A

undernutrition

72
Q

Includes wasting (low weight-for-height), stunting (low height-for-age) and underweight (low weight-for-age)

A

undernutrition

73
Q

Resulting from relative or absolute lack of individual nutrients Example: IDA, VAD

A

micronutrient effuciany

74
Q

Resulting from the consumption of an excessive quantity of food over an extended period of time Overweight, obesity and

A

overnutrition

75
Q

Resulting from disproportion

A

inbalance

76
Q

excessive intakes of certain nutrients which cause toxic effects

A

nutrienrs

77
Q

related to current state of nutrition; manifested by weight loss, or low weight for age

A

ACUTE MALNUTRITION

78
Q

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

A

food insecurity

79
Q

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

A

food availability

80
Q

T or F : obesity can be prevented

A

TRUE

81
Q

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

A

food safety

82
Q

4 steps to food safety

A

clean
separate
cook
chill

83
Q

are the most common foodborne pathogens affecting millions of people annually

A

bakteria

84
Q

have its origins from foods like eggs, poultry and other products of animal origiB

A

salmonella outrbeak

85
Q

mainly due to raw milk, raw or undercooked poultry and drinking water

A

CAMPYLOBACTER

86
Q

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

A

LISTERIANFECTIONS

87
Q

can infect people through contaminated water or food. Symptoms include abdominal pain, vomiting and profuse watery

A

VIBRIO CHOLERAE

88
Q

VIBRIO CHOLERAE

A

norovirus

89
Q

can also be transmitted by food and may cause a long lasting liver disease.

A

hepa a

90
Q

fish-borne trematodes, transmitted through food.

A

parasite

91
Q

are infectious agents composed of protein

A

prions

92
Q

naturally occurring toxins and environmental pollutants

A

chemicals

93
Q

what are the long term effect sof NATURALLY OCCURING TOXINS

A
  • affect the immune system
  • cause cancer
94
Q

Also known as mad cow disease

A

BOVINE SPONGIFORM ENCEPHALOPATHY (BSE)

95
Q

Compounds that accumulate in the environment and human body.

A

NATURALLY OCCURING TOXINS (POPs)

96
Q

All genders are free to pursue whatever career, lifestyle choice and abilities they want without discrimination

A

gender equality

97
Q

biological form (male/female)

A

sex

98
Q

refers to a person’s physical characteristics at birth

A

sex

99
Q

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

A

gender

100
Q

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

A

gender identity

101
Q

physical and behavioral manifestations of one’s gender identity

A

gender expression

102
Q

SDG Goal which will Achieve gender equality and empower all women and girls

A

SDG Goal 5

103
Q

is a necessary foundation for a peaceful, prosperous and sustainable world

A

gender equality

104
Q

made the situation bleaker

A

covid 19

105
Q

percent globally of ever-partnered women aged 15 and older (641 M) that have been subjected to physical and/or sexual violence by a husband or intimate partner at least once in their lifetime

A

26%

106
Q

In a 2021 survey in 13 countries, how many % of women reported that they or a woman they know has experienced some form of violence since COVID-19

A

45%

107
Q

T or F: SDG’s goal os to end all forms of discrimination against women and girls globally

A

true

108
Q

what are the 5 KEYS TO SAFER FOOD (WHO)

A
  1. Keep clean
  2. Separate raw and cooked foods
  3. Cook foods thoroughly
  4. Keep food at safe temperatures
  5. Use safe water and raw materials
109
Q

Limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways

A

FOOD SECURITY

110
Q

When it is recurrent, it may lead to hunger.. And when hunger is prolonged, it results to malnutrition

A

FOOD SECURITY

111
Q

Achieved if adequate food (quantity, quality, socio-cultural acceptability) is available and accessible to and satisfactorily used and utilized by all individuals at all times to live a healthy and active life

A

FOOD AND NUTRITION SECURITY

112
Q

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

A

PHYSICAL AVAILABILITY

113
Q

Adequate supply of food at the national or international level is not a guarantee of food security at the household level.

A

ECONOMIC AND PHYSICAL ACCESS to food

114
Q

There are concerns about insufficient food access resulting to policies which are focused on incomes, expenditures, markets and prices in achieving food security objectives.

A

ECONOMIC AND PHYSICAL ACCESS to food

115
Q

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.

A

food utilization

116
Q

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.

A

food utilization

117
Q

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.

A

stability

118
Q

FAO added this to the other 3 dimensions

A

stability

119
Q

What year is the SDG GOAL target?

A

2030

120
Q

who are at risk for infection

A
  • Women
  • infants
  • children
  • adolescents
121
Q

will amplify the risk for malnutrition

A

poverty

122
Q

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

A

malnutrition

CPH (10 decks)

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