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CPHM > NUTRITION IN PUBLIC HEALTH > Flashcards

NUTRITION IN PUBLIC HEALTH Flashcards

1
Q
  • The science of foods and the substance that they contain, their action, interaction and balance in relation to health and disease
  • Includes the processes by which an organism ingests, digests, absorbs, transports, utilizes and excretes food substances
A

Nutrition

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2
Q
  • Any substance the body can take in and assimilate
  • Essential for life
  • Derived from plant and animal sources
  • Provide energy and nutrients
  • Used by the body for maintenance, growth and repair
A

Food

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3
Q

Factors affecting Food Consumption

A
  1. Biological Needs
  2. Social and Cultural Factors
  3. Economic Factors
  4. Physical Factors
  5. Time Factors
  6. Psychological Factors
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4
Q
  • mild starvation leads to weakness and irritability
  • severe starvation leads to hallucination, illness and death
A

Food

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5
Q

dehydration can lead to decreased alertness up to death

A

Water

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6
Q

aesthetic appeal of food

A

Sensory

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7
Q
  • certain foods have symbolic role
A

Religion

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8
Q

social connection, bonding and achievements

A

Cultural practices

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9
Q
  • Higher incomes result to greater food choice and higher education
  • Low incomes are associated with unbalanced diets in developing countries
A

Economic Factors

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10
Q
  • Rural or urban location
  • Access to transport increases consumer choices
  • Accessability and availability of food
A

Physical Factors

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11
Q
  • Lack of time leads to consumption of convenience foods
  • Key to improve diet is improve quality of convenience foods
A

Time Factors

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12
Q
  • Emotional eating
  • External cues
  • Esteem
A

Psychological Factors

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13
Q

prestige, feeling of accomplishment,
social acceptance

A

Esteem

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14
Q

Components of food required for body’s
functioning

A

NUTRIENTS

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15
Q

Roles of nutrients:

A
  1. Provide energy
  2. Building material
  3. Maintenance and repair
  4. Support growth
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16
Q

CATEGORIES OF NUTRIENTS

A
  • Water
  • Carbohydrates
  • Fats
  • Proteins
  • Vitamins
  • Minerals
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17
Q
  • Condition of the body resulting from the ingestion and utilization of nutrients
  • Foods consumed have a cumulative effect on your body
  • Well chosen array of foods will prevent malnutrition
A

NUTRITIONAL STATUS

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18
Q
  • Nutrient deficiencies (Undernutrition)
  • Nutrient excesses (overnutrition)
  • Nutrient imbalances
A

MALNUTRITION

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19
Q
  • Theory and practice of nutrition as science through organized community effort
  • Prevention, promotion , protection , conservation of health through proper nutrition
  • Focuses on nutrition issues affecting the whole population rather than specific dietary needs of the individual
  • Takes into account the impact of food production,
    , distribution, and consumption on the nutritional status and health of particular population groups
A

PUBLIC HEALTH NUTRITION

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20
Q

MAJOR NUTRITION PROBLEMS

A
  1. Protein Energy Malnutrition
  2. Vitamin A Deficiency disorders
  3. Iron Deficiency Anemia
  4. Iodine Deficiency disorders
  5. Obesity
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21
Q

the country’s policy-making and coordinating body on
nutrition

A

National Nutrition Council

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22
Q

country’s guide for action for nutrition improvement

A

Philippine Plan of Action for Nutrition (PPAN)

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23
Q

GOALS OF PPAN

A
  • Better nutrition
    *Improved capacity to learn
    *Improved health
  • Improved productivity
  • Improved food security
  • Improved quality of life
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24
Q

These are foods that make the body grow. These are foods
rich in protein, iodine, iron and vitamin B.

A

Body-building foods

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25
Q

These are foods that give us energy we need in doing
everyday task. Foods are rich in carbohydrates and fats (e.g.
potato, bread, butter, corn, cassava, coconut milk).

A

Energy-giving foods

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26
Q

These are foods that keep all or organs working and in good
condition, help in fighting common illnesses. These foods
are rich in vitamins and minerals (e.g. green leafy vegetables fruits).

A

Body-regulating foods

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27
Q
  • Essential for growth and repair of body tissues since they constitute the major part of the body’s building blocks
  • Vital in the regulation of body processes
  • The source are fish, poultry, meat, eggs, dried beans
  • When dietary protein is deficient, there is a failure of growth and development in infants and children or loss of body tissues in adult
  • Protein energy malnutrition may lead to Kwashiorkor and maramus
A

PROTEIN

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28
Q
  • Clinical constellation of edema and undernutrition (protein
    and energy lack)
A

KWASHIORKOR

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29
Q

A physiological adaptation to marked restriction of dietary energy

A

MARASMUS

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30
Q
  • Main source of energy for man
  • There are three major types of dietary carbohydrates: starch, sugar and fiber
  • It modulate the production of insulin and other hormones as well as synthesis of lipoproteins and cholesterol
  • Dietary fiber provides bulk resulting in the modulation of peristalsis movement and the prevention of constipation
A

CARBOHYDRATES

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31
Q
  • Essential nutrients, beneficial if consumes in the right amount and if is of the right type
  • Concentrated source of energy
  • Provides essential fatty acid
  • Also helps absorb and store fat-soluble vitamins
A

FATS

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32
Q
  • Organic compounds essential in the diet for normal growth and maintenance of life
  • They are active in the regulation and metabolism and transformation of energy.
  • Some vitamins are concerned with intracellular respiration, providing chemical groupings essential for intracellular oxidations and reductions.
A

VITAMINS

33
Q

Maintains normal vision, bone and tooth growth and reproduction, hormone synthesis, immunity, prevents xerophthalmia

A

Vitamin A (retinol, retinoic acid)

34
Q

Mineralization of bones, prevents rickets and osteomalacia.

A

Vitamin D (calciferol)

35
Q

Anti-oxidants, protects neuro- mascular system, helps prevent arteriosclerosis

A

Vitamin E (tocopherol)

36
Q

necessary for normal blood clotting and synthesis of proteins found in plasma, bone, and kidneys.

A

Vitamin K (naphthoquinone)

37
Q

Supports normal appetite and nervous tissue system function,
prevents beri-beri.

A

Vitamin B1 (thiamine)

38
Q

Supports skin health, prevents deficiency manifested by cracks and redness at the corners of the mouth, inflammation of the mouth and dermatitis.

A

Vitamin B2 (riboflavin)

39
Q

Supports skin health, nervous system and digestive system,
prevents pellagra (nutritional disease due to a deficiency of nicotinic acid)

A

Vitamin B3 (niacin)

40
Q

Helps convert tryptopahan to niacin

A

Vitamin B6 (pyridoxine)

41
Q

Helps in the formation of new cell, maintain nerve cells, assist in the metabolism of fatty acids and amino acids.

A

Vitamin B12(cyanocobalamin)

42
Q

Helps in the formation of protein, collagen, bone, teeth, cartilage, skin and; involves in amino acid metabolism; increase resistance to infection, prevents scurvy

A

Vitamin C (ascorbic acid)

43
Q

Helps in the formation of DNA and new blood cells including RBC, prevents anemia (megaloblastic anemia)

A

Folic acid

44
Q

Helps in energy and amino acid metabolism. Helps in synthesis of fat and glycogen

A

Biotin

45
Q

Helps in energy metabolism

A

Panthothenic acid

46
Q

Involved in a wide variety of biochemical processes within the body.

A

MINERALS

47
Q
  • Mineralization of bones and teeth - For normal muscle contraction and relaxation
  • Proper nerve functioning
  • Involve in blood clotting, blood pressure and immune defenses
A

Calcium

48
Q
  • used in the energy transfer
  • maintenance of acid base balance
A

Phosphorus

49
Q
  • Mineralization of bones and teeth
  • Building of proteins
  • Normal muscle contraction
A

Magnesiun

50
Q
  • Maintain normal fluid and electrolyte balance
A

Sodium

51
Q
  • transmission of nerve impulses
  • contractions of muscle
A

Potassium

52
Q

regulates physical and mental development and metabolic rate

A

Iodine

53
Q

essential in the formation of blood, prevents anemia

A

Iron

54
Q

essential for normal growth and development of immunity

A

Zinc

55
Q

necessary for absorption and the use of iron in the formation of haemoglobin

A

Copper

56
Q

involve in the formation of bones and teeth

A

Fluoride

57
Q

work with insulin and is required for release of energy from glucose

A

Chromium

58
Q

The desirable contribution total energy intake
should range from:

A
  • 55-70% carbohydrates
  • 20-30%fats
  • 10-15%proteins
59
Q

are level of daily intakes of energy and essential nutrients considered adequate to maintain health and promote reasonable levels of reserves in the body tissues of
practically all healthy persons. The recommended amount depends on one’s body size, age, sex physiological state and
level of physical activity.

A

Recommended Dietary Allowance (RDA)

60
Q

NUTRITIONAL STATUS ASSESSMENT

A

A. Anthropometry
B. Biochemical
C. Clinical
D. Dietary
E. Ecological

61
Q
  • Body measurements are used to measure growth in children and body weight changes in adult
  • The most frequently used method to assess nutritional status
A

ANTHROPOMETRY

62
Q

WASTING (acute malnutrition)

A

Low Weight-for-Height (WFH)

63
Q

STUNTING (chronic malnutrition)

A

Low Height-for-Age (HFA)

64
Q

UNDERWEIGHT (acute and chronic malnutrition, or both)

A

Low Weight-for-Age (WFA)

65
Q

It measures thinness in adolescent, adults and the elderly

A

Body Mass Index (BMI)

66
Q
  • It measures newborn weight
  • It is associated with poor nutrition in mothers
A

Low Birth Weight (LBW)

67
Q

It is an index of body mass
It is measured using a MUAC tape that is placed around the middle of the upper arm It is particularly good in identifying children with a high risk of mortality.

A

Mid-Upper Arm Circumference (MUAC)

68
Q

A combination of BIOCHEMICAL TESTING and
CLINICAL examination is used to assess

A

MICRONUTRIENT DEFICIENCY DISEASES

69
Q

it is vital in situations where there is a strong indication of risk of micronutrient deficiency but a lack of clinical evidence

A

Biochemical testing is carried out in blood or urine samples

70
Q

*Clinical Signs: pallor, tiredness, breathlessness and tiredness
*Low hemoglobin

A

*Low hemoglobin

71
Q

*Clinical Signs: Night blindness, bitot’s spots, corenal xerosis,
keratomalacia *Low serum retinol

A

Vitamin A deficiency (xerophthalmia)

72
Q

*Clinical Signs: Goiter and Cretinism
*Low urinary iodine

A

Iodine Deficiency Disorders

73
Q

*Clinical Signs: painful joints, minute hemorrhages around hair follicles, swollen and bleeding gums, and slow healing

A

Vitamin C deficiency (scurvy)

74
Q

Clinical Signs: Difficulty walking, Tingling or loss of sensation in hands and feet, Loss of muscle function or paralysis of the lower legs, Mental confusion/speech difficulties,Pain
Involuntary eye movements (nystagmus), Vomiting

A

Thiamine Deficiency (Vitamin B1 deficiency)

75
Q

*Clinical Signs: Dermatitis, Dementia and Diarrhea, Cassal’s necklace

A

Niacin deficiency

76
Q

Quantify the amount and type of foods eaten

A

Food Intake or Dietary Surveys

77
Q

On which the information can be obtained relatively
easy

A

Dietary diversity scores and hunger scales

78
Q

Usually carried out at food distribution sites or at
household level in emergencies

A

Food basket monitoring

CPHM (12 decks)

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