Chapter 6: Nutrition and Nutrition-Related Interventions Flashcards by isabelle

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.

Nutrition intervention

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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.

Policy

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

Plan

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

A cluster of projects.

Program

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

Project

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

Activity or task

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

Inputs or resources

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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

Explicitly nutritional

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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

Implicitly nutritional

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

Biofortification

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Bioforitication by _____ to increase nutrient content

Soil and foliage fertilization

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To increase nutrient content of a manufactured food

Post-harvest fortification or food fortification

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To increase bioavailability

e.g. cooking

Post-harvest modification

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To address immediate deterinants of fetal and child nutrition and development

Nutrition-specific intervention and programs

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Development programs that were tweaked to produce nutritional outcomes

Nutrition-sensitive intervention and programs

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

Enabling programs

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

It promotes a multisectoral, multilevel, and integrated action.

National Nutrition Council (NNC)

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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.

EO No. 234

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NNC governing board is composed of?

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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It is the executive arm of NNC governing board.

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

NNC Secretariat

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NNC Secretariat composition (3 offices)

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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Provides assistance for both the NNC Governing Board and NNC Secretariat

It is composed of directors and bureaus or offices

NNC Technical Committee

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(Year)

Creation of Philippine Institute of Nutrition (PIN)

First attempt to institutionalize a national nutrition program

1947

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(Year)

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

1958

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

1960

(Year) Promulgation of EO No. 285

1971

This mandates the National Food and Agriculture Council (NFAC)

EO No. 285

(Year) Promulgation of Presidential Decree No. 491 Created the National Nutrition Council as the highest policy-making and coordinating body on nutrition

1974

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

June 25, 1974

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

PD 491

(Year) Promulgation of EO No. 234

1987

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

EO No. 234

Date of promulgation of EO No. 234

22 July 1987

(Year) AO No. 88

1988

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

(Year) Transferred NNC from the DA to the DOH

2005

Executive order that transferred NNC from the DA to the DOH

Executive Order No. 472

Year of EO No. 472

30 November 2005

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

Department of Health

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

Department of Health

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)

Department of Health

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

Department of Health

Department that increases productivity and real incomes of farmers and fisherfolk

Department of Agriculture

Implement RA 8435 "Agriculture and Fisheries Modernization Act"

Department of Agriculture

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

Department of Agriculture

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

Department of Interior and Local Government

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

Department of Interior and Local Government

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

Department of Agriculture

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

Department of Budget and Management

Department that strengthens the RA 7394 "Consumer Act of the Philippines"

Department of Technology and Industry

Department that implements the National Feeding Program in Day Care Center

Department of Social Welfare and Development

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

Department of Science and Technology

Department that implements the National Feeding Program in elementary schools

Department of Education

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

Nutritional Food and Nutrition Plan

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

Philippine Plan of Action for Nutrition (PAN)

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

Fortified Blended Foods (FBS)

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

Ready-to-Use Foods (RUFs)

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

High-Energy Biscuits (HEBs)

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

Micronutrient Powder or “Sprinkles” (MNP)

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

Compressed Food Bars

Based on DepEd Memorandum Order No. 293 s. 2007 Aims to establish school gardens and ensure continuous supply of vegetable for school feeding.

Gulayan sa Paaralan Project

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

Garantisadong Pambata

a mixture of rice and lentil

Vitameal

Made of rice, soya, and dehydrated vegetables

MannaPack Fortified Rice

Made of potatoes with sweet potato flavor

MannaPack Fortified Potato

A Ready-to-Use Supplementary Food (RUSF) Lipid-based Nutrient Supplement Medium Quantity (LNS-MQ)

Plumpy'Doz

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

Infant and Young Child Feeding (IYCF)

Age range for IYCF

0-24 months

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

Individual

Gathering of 2 or more people with a common interest

Group/Community

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.

Community

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

Group

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

Mass

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.

Nutrition Counseling

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

Nutrition Counseling

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

Group Discussion

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

Mass Media

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

Social Marketing

Branding tactics with a consistent bundle of promised benefitd

Product-driven approaches

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

Consumer-driven approaches

Positioning of products as an alternatice to the competition

Market-driven approaches

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

Training

NNC meaning

National Nutrition Council

RNC meaning

Regional Nutrition Council

PNC meaning

Provincial Nutrition Committee

CNC meaning

City Nutrition Committee

MNC meaning

Municipal Nutrition Committee

BNC meaning

Barangay Nutrition Committee

Chair at national level

DOH Secretary

Chair at regional level

Regional Director

Chair at provincial level

Governor

Chair at city and municipal level

Mayor

Chair at barangay level

Brgy captain

Focal point person at national level

Executive Director

Focal point person at regional level (RNPC)

Regional Nutrition Program Coordinator

Focal point person at provincial level (PNAO)

Provincial Nutrition Action Officer

Focal point person at city level (CNAO)

City Nutrition Action Officer

Focal point person at municipality level (MNAO)

Municipal Nutrition Action Officer

Focal point person at barangay level (BNS)

Barangay Nutrition Scholar

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.

Operational plan

LDP meaning

Local Development Plans

AIP meaning

Annual Investment Program

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

Monitoring

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.

Evaluation

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

Indicator

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

Input indicator

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

Output indicator

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

Outcome indicator

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

Impact indicator

The immediate, tangible products or services generated as a result of an activity or project. What is directly produced or delivered.

Output indicator

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.

Outcome

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.

Impact

Number of training sessions held.

Output

Reports generated

Output

Number of meals distributed in a food program.

Output

Improved knowledge of nutrition after attending a training session.

Outcome

Increased adoption of healthy eating habits among program participants.

Outcome

Decrease in the number of malnourished children in a community.

Outcome

A healthier, more food-secure population.

Impact

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

Impact

Sustainable improvements in community health and well-being.

Impact

Determine of planned activities were done and inputs used

Efforts

Measures benefits of alternatives vis-a-vis cost

Efficiency

determines if outputs and short-term objectives were met

Effectiveness

adequacy of performance, measures outcome of uses of output

Relevance

Analyze success and failure factors

Process