Chapter 6: Nutrition and Nutrition-Related Interventions (1) Flashcards
the process of acquiring knowledge and developing desirable attitudes and practices to ensure nutritional well-being
directed at motivating people to make food choices will result in their optimal nutritional well-being
nutrition education
applications of the science of nutrition to every lives of people, and are related to the social, economic, and cultural values of food
nutrition education programs
deals with preparing food in which raw materials are converted into ready-made food products for human use
food production
establishment of kitchen/vegetable gardens and small livestock production are examples of
food production
a home garden is an area of land, surrounding a house or located in a family field or in a community garden, usually planted with vegetables
this can also be established in schools and community
establishment of kitchen/vegetable gardens
this intervention aims to produce foods that could increase the amount of food consumed at the household level and possibly income by selling extra produce
establishment of kitchen/vegetable gardens
aims to increase the amount of protein from animal source
small livestock production
an intervention where the government controls and/or reduces the price of staple food to make these foods available and accessible to the target group of nutrition programs
food subsidy or customer subsidy
a social safety net for nutritionally-vulnerable groups and at risk households during period of physical and economic displacement
food assistance
provision of food supplements to the malnourished during emergency and is a temporary measure to alleviate hunger and malnutrition
food assistance
food for work and supplementary feeding are examples of
food assistance
involves the payment of services in the form of food
food for work
project which provides food as a partial or total payment for work
promotes socio-economic development
e.g. daily wages are given in the form of rice for participation in the participation in a community project like asphalting roads
food for work
a short-term intervention or planned action aimed at providing food supplements to vulnerable groups and at-risk households
ex:
preschool children, school children, women of child-bearing age at low income levels
supplementary feeding
supplementary feeding target duration (in days)
120 days
in supplementary feeding, the types of food provided are necessary to reduce nutritional deficiencies but are lacking or limited in the normal diet of the vulnerable groups and at-risk households
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involves the provision of pharmaceutical preparations of vitamins and minerals (vitamin a, iron, iodine)
micronutrient supplementation
vitamin a dosage for preschool children (12-59 months old)
*given 2x a year
200,000 IU Vitamin A
vitamin a dosage for pregnant
20,000 IU vitamin A
is the process of adding nutrients to a food of one or more nutrients absent or present only in minimal amounts
food fortification
by breeding and by genetic engineering aims at improving nutrient content and bioavailability
bio-fortification
process of developing low-bulk, highly-nutritious foods e.g. nutripak with desired nutritional and sensory attributes for nutritionally-at-risk groups like preschool children, pregnant, and lactating women
food formulation
does not necessarily change nutritional status
provides important information on the growth pattern of a child
growth monitoring
provision of public health services to children
e.g. growth monitoring, micronutrient supplementation, immunization, deworming, and integrated management of childhood illnesses
nutrition in essential child health services
