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CPHN > Chapter 6: Nutrition and Nutrition-Related Interventions > Flashcards

Chapter 6: Nutrition and Nutrition-Related Interventions Flashcards

1
Q

A purposively planned activity, program, policy, or other action that is designed with the intent of increasing food and nutrient intake, changing a behavior, risk factor, environmental condition, or aspect of health status for an individual, target group, community, or the population at large.

A

Nutrition intervention

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2
Q

The transformation of governments’ political priorities into programs. It provides conceptual frameworks/guidelines as bases for over all plans.

E.g. Republic Act, Executive Order, and Presidential Decree, resolution, administrative order, ordinance, or a policy statement.

A

Policy

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3
Q

A cluster of programs that is comprehensive, long-range in time frame, and includes defined goals, strategies, and guidelines for implementation.

A

Plan

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4
Q

Detailed plan that presents personnel, facilities, money, equipment, supplies, and other items directed to accomplish specific objectives.

A cluster of projects.

A

Program

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5
Q

A specific and time-bound set of tasks or activities undertaken to achieve a given objective according to a defined budget and timetable.

A

Project

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6
Q

A short-term effort performed by one or several members of a project team.

A

Activity or task

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7
Q

Are the human, technical, material, institutional, and financial things necessary to realize activities, projects, and programs

A

Inputs or resources

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8
Q

These are programs directly related to food, including those aiming to improve food availability, accessibility, quality, safety, consumption, and knowledge.

E.g. Nutrition-oriented food policies, food assistance/feeding programs, complementary foods, nutrition education

A

Explicitly nutritional

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9
Q

Programs with indirect nutritional impact through improvement of effective food demand, food utilization, and energy balance.

e.g. primary health care, sanitation, economic, activity moderation

A

Implicitly nutritional

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10
Q

It is done by breeding and genetic engineering to increase nutrient content and bioavailability in the crops

A

Biofortification

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11
Q

Bioforitication by _____ to increase nutrient content

A

Soil and foliage fertilization

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12
Q

To increase nutrient content of a manufactured food

A

Post-harvest fortification or food fortification

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13
Q

To increase bioavailability

e.g. cooking

A

Post-harvest modification

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14
Q

To address immediate deterinants of fetal and child nutrition and development

A

Nutrition-specific intervention and programs

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15
Q

Development programs that were tweaked to produce nutritional outcomes

A

Nutrition-sensitive intervention and programs

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16
Q

Actions developed and designed to assist the nutrition specific programs in achieving a greater degree of efficiency and effectiveness

A

Enabling programs

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17
Q

The country’s highest policy-making and coordinating body on nutrition.

It promotes a multisectoral, multilevel, and integrated action.

A

National Nutrition Council (NNC)

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18
Q

EO to formulate food and nutrition policies and strategies to improve nutrition and to coordinate the planning, monitoring, and evaluation of the national food and nutrition program.

A

EO No. 234

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19
Q

NNC governing board is composed of?

A

10 government organizations, represented by their secretaries

3 representatives from the private sector, appointed by the Presidents for a 2-year term

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20
Q

It is the executive arm of NNC governing board.

It is headed by an executive director, assisted by 2 deputy directors

A

NNC Secretariat

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21
Q

NNC Secretariat composition (3 offices)

A

3 technical divisions (policy and planing; monitoring, evaluation, and surveillance; advocacy, education, and training)

2 support divisions (administration and finance)

16 regional offices, headed by the nutrition program coordinators (NPC)

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22
Q

Provides assistance for both the NNC Governing Board and NNC Secretariat

It is composed of directors and bureaus or offices

A

NNC Technical Committee

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23
Q

(Year)

Creation of Philippine Institute of Nutrition (PIN)

First attempt to institutionalize a national nutrition program

A

1947

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24
Q

(Year)

Reorganization of the PIN into Food and Nutrition Research Center (FNRC) under the National Science and Development Board

A

1958

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25
Q

(Year)

Organization of the National Coordinating Council on Food and Nutrition (NCCFN), a loose organization of government and non-government agencies and organizations

A

1960

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26
Q

(Year)

Promulgation of EO No. 285

A

1971

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27
Q

This mandates the National Food and Agriculture Council (NFAC)

A

EO No. 285

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28
Q

(Year)

Promulgation of Presidential Decree No. 491

Created the National Nutrition Council as the highest policy-making and coordinating body on nutrition

A

1974

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29
Q

Date of promulgation of PD No. 491 or the Nutrition Act of the Philippines

A

June 25, 1974

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30
Q

This Executive Order created the National Nutrition Council as the highest policy-making and coordinating body on nutrition

A

PD 491

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31
Q

(Year)

Promulgation of EO No. 234

A

1987

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32
Q

Reorganization Act on the NNC

Reaffirmed the need for an intersectoral national policy-making and coordinating body on nutrition; expanded the membership of NNC to include DBM, DOLE, DTI, NEDA, DSWD

A

EO No. 234

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33
Q

Date of promulgation of EO No. 234

A

22 July 1987

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34
Q

(Year)

AO No. 88

A

1988

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35
Q

Administrative Order No. _____ named the Department of Agriculture as NNC’s chair

A

88

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36
Q

(Year)

Transferred NNC from the DA to the DOH

A

2005

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37
Q

Executive order that transferred NNC from the DA to the DOH

A

Executive Order No. 472

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38
Q

Year of EO No. 472

A

30 November 2005

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39
Q

Department that sustains Garantisadong Pambata activities as a means to reduce childhood illness and eliminate micronutrient malnutrition

A

Department of Health

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39
Q

Department that spearheads implementation of the food fortification program and monitors compliance to the Food Fortification Act 2000

A

Department of Health

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40
Q

Department that monitors compliance to the Act of Salt Iodization Nationwide (ASIN) Law and reports on the status of its implementation to the Salt Iodization Advisory Boards (SIAB)

A

Department of Health

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41
Q

Department that enforces strict compliance to EO 51 or the Breastfeeding Code to protect the general public from the effects of unethical promotion of breastmilk substitutes and infant feeding formula

A

Department of Health

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42
Q

Department that increases productivity and real incomes of farmers and fisherfolk

A

Department of Agriculture

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43
Q

Implement RA 8435 “Agriculture and Fisheries Modernization Act”

A

Department of Agriculture

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44
Q

Department that technical assistance to the local government units in implementing the home and community food production program

A

Department of Agriculture

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45
Q

Department that organizes nutrition committee at the provincial, city, municipal, and barangay levels

A

Department of Interior and Local Government

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46
Q

Department that participates in the conduct of National and Local Search for Outstanding LGUs in Nutrition

A

Department of Interior and Local Government

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47
Q

Department that facilitates the provision of seeds, planting materials and fingerlings, and animal stocks to farming and fisherfolk families

A

Department of Agriculture

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48
Q

Department that ensures appropriate budget for nutrition program and projects of the NNC member

A

Department of Budget and Management

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49
Q

Department that strengthens the RA 7394 “Consumer Act of the Philippines”

A

Department of Technology and Industry

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50
Q

Department that implements the National Feeding Program in Day Care Center

A

Department of Social Welfare and Development

51
Q

Department that conducts the National Nutrition Surveys to define adequacy and patterns of food consumption and the nutritional status of the Filipino population

A

Department of Science and Technology

52
Q

Department that implements the National Feeding Program in elementary schools

A

Department of Education

53
Q

Are a package of services and programs aiming to address malnutrition and promote good nutrition

A

Nutritional Food and Nutrition Plan

54
Q

Is the country’s response to malnutrition.

An integral companion plan of the Philippine Development Plan (PDP).

It provides the framework for improving the nutritional status of Filipinos

A

Philippine Plan of Action for Nutrition (PAN)

55
Q

Blends of partially precooked and milled cereals, soya, beans, and pulses fortified with micronutrients (vitamins and minerals) designed to provide protein supplements

It is mixed with water and cooked as porridge

A

Fortified Blended Foods (FBS)

56
Q

It is used to meet nutritional needs of young and moderately malnourished children.

Used in addition to breastmilk and other food for children 6-59 months, at high risk of developing malnutrition due to severe food insecurity

A

Ready-to-Use Foods (RUFs)

57
Q

Wheat-based biscuits fortified with vitamins and minerals

Used in the first days of emergency when cooking facilities are scarce

Easy to distribute + provide a quick solution to improve the level of nutrition

A

High-Energy Biscuits (HEBs)

58
Q

Tasteless powder containing the recommended daily intake of 16 vitamins and minerals for one person

Can be sprinkled onto home-cooked food after cooking just before eating

A

Micronutrient Powder or “Sprinkles” (MNP)

59
Q

Bars of compressed food

Used in disaster relief operations when local food cannot be distributed or prepared

A

Compressed Food Bars

60
Q

Based on DepEd Memorandum Order No. 293 s. 2007

Aims to establish school gardens and ensure continuous supply of vegetable for school feeding.

A

Gulayan sa Paaralan Project

61
Q

A twice a year program (April and October) started in 1999 to reduce mortality of children aged five years old and below.

It is an integrated package of services concerning health, nutrition, and environmental sanitation that mainly covers micronutrient supplementation of Vitamin A and iron among children

A

Garantisadong Pambata

62
Q

a mixture of rice and lentil

A

Vitameal

63
Q

Made of rice, soya, and dehydrated vegetables

A

MannaPack Fortified Rice

64
Q

Made of potatoes with sweet potato flavor

A

MannaPack Fortified Potato

65
Q

A Ready-to-Use Supplementary Food (RUSF)

Lipid-based Nutrient Supplement Medium Quantity (LNS-MQ)

A

Plumpy’Doz

66
Q

A program jointly endorsed by WHO and UNICEF, emphasized the impact of feeding practices on the nutritional status, growth and development, health, and survival of infants and young children

A

Infant and Young Child Feeding (IYCF)

67
Q

Age range for IYCF

A

0-24 months

68
Q

This method of nutrition education is utilized for purposed of secondary and tertiary prevention.

Considered to be less appropriate for primary prevention focusing on large populations because of cost-effectiveness

A

Individual

69
Q

Gathering of 2 or more people with a common interest

A

Group/Community

70
Q

A specific group of people, often living in a defined geographical area; and arranged in a social structure according to relationships that the community has developed over time.

A

Community

71
Q

A number of persons are present in one setting at the same time. Can also be used in different setting: schools, workplace, and organizations.

A

Group

72
Q

A large number of people but non-specific amount or number. Focuses on the whole population.

Approach is very cost-effective esp. for the purposes of primary prevention

A

Mass

73
Q

A two-way interaction

A client and a trained counselor interpret the results of nutrition assessment, identify individual nutrition needs and goals, discuss ways to meet those goals, and agree on next steps.

A

Nutrition Counseling

74
Q

Objective: translate to the client the physician’s diet prescription in simple, easily understandable terms; to explain the kind and amount of food to be prepared in specific ways; and to bring about a desired change in behavior into practice

A

Nutrition Counseling

75
Q

An informal and voluntary gathering of individuals whether in person, thru conference call, or thru website to exchange ideas, information, and interest

A

Group Discussion

76
Q

Agencies of communication that transmit information, education, news, and entertainment to mass audiences.

A

Mass Media

77
Q

Application of marketing strategies and techniques to analyze, plan, execute, and evaluate programs that are designed to advance a social cause or idea

A

Social Marketing

78
Q

Branding tactics with a consistent bundle of promised benefitd

A

Product-driven approaches

79
Q

Use social norms to inform people about the actual frequency of behaviors among groups to create salient social pressure

A

Consumer-driven approaches

80
Q

Positioning of products as an alternatice to the competition

A

Market-driven approaches

81
Q

An organized activity aimed at communicating information and/or instructions to improve the intended audience’s performance or help attain a required level of knowledge or skill

A

Training

82
Q

NNC meaning

A

National Nutrition Council

83
Q

RNC meaning

A

Regional Nutrition Council

84
Q

PNC meaning

A

Provincial Nutrition Committee

85
Q

CNC meaning

A

City Nutrition Committee

86
Q

MNC meaning

A

Municipal Nutrition Committee

87
Q

BNC meaning

A

Barangay Nutrition Committee

88
Q

Chair at national level

A

DOH Secretary

89
Q

Chair at regional level

A

Regional Director

90
Q

Chair at provincial level

A

Governor

91
Q

Chair at city and municipal level

A

Mayor

92
Q

Chair at barangay level

A

Brgy captain

93
Q

Focal point person at national level

A

Executive Director

94
Q

Focal point person at regional level (RNPC)

A

Regional Nutrition Program Coordinator

95
Q

Focal point person at provincial level (PNAO)

A

Provincial Nutrition Action Officer

96
Q

Focal point person at city level (CNAO)

A

City Nutrition Action Officer

97
Q

Focal point person at municipality level (MNAO)

A

Municipal Nutrition Action Officer

98
Q

Focal point person at barangay level (BNS)

A

Barangay Nutrition Scholar

99
Q

Fundamental tool which describes the characteristics and operation of selected interventions.

Also provides the program leader the basic technical information and needs of the planning and evaluation team.

A

Operational plan

100
Q

LDP meaning

A

Local Development Plans

101
Q

AIP meaning

A

Annual Investment Program

102
Q

Regular and periodical follow-up of the implementation of planned activities and progress to determine whether program objectives by phase or activity are planned.

A

Monitoring

103
Q

Systematic assessment of the effectiveness and efficiency of the project achievements based on the set objective.

Measuring achievements against set objectives and targets and reviewing how achievements were attained.

A

Evaluation

104
Q

Used to measure changes which occur during the course of program; allows one to monitor the progress of the program

A

Indicator

105
Q

Materials, goods, and actions necessary to carry out the primary or project activities

A

Input indicator

106
Q

Provision of program or project goods and services to the target population

The primary project activities

A

Output indicator

107
Q

Intermediate effects, often behavioral, resulting directly from project outputs necessary to achieve a desired impact

A

Outcome indicator

108
Q

Changes in the condition of the target population which generally reflect the primary objectives of the project or program

A

Impact indicator

109
Q

The immediate, tangible products or services generated as a result of an activity or project.

What is directly produced or delivered.

A

Output indicator

110
Q

The short- to medium-term effects or changes that occur as a result of the outputs. These are usually changes in behavior, knowledge, or conditions.

What happens because of the output.

A

Outcome

111
Q

The long-term, broader, and often more profound changes that result from the outcomes. Impacts tend to focus on the overall improvement or transformation.

The ultimate change or difference made at a large scale.

A

Impact

112
Q

Number of training sessions held.

A

Output

113
Q

Reports generated

A

Output

114
Q

Number of meals distributed in a food program.

A

Output

115
Q

Improved knowledge of nutrition after attending a training session.

A

Outcome

116
Q

Increased adoption of healthy eating habits among program participants.

A

Outcome

117
Q

Decrease in the number of malnourished children in a community.

A

Outcome

118
Q

A healthier, more food-secure population.

A

Impact

119
Q

Reduction in the national rate of obesity or chronic diseases related to poor diet.

A

Impact

120
Q

Sustainable improvements in community health and well-being.

A

Impact

121
Q

Determine of planned activities were done and inputs used

A

Efforts

122
Q

Measures benefits of alternatives vis-a-vis cost

A

Efficiency

123
Q

determines if outputs and short-term objectives were met

A

Effectiveness

124
Q

adequacy of performance, measures outcome of uses of output

A

Relevance

125
Q

Analyze success and failure factors

A

Process

CPHN (22 decks)

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