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HNF 141 > First Exam (Chapter 1-2) > Flashcards

First Exam (Chapter 1-2) Flashcards

1
Q

define food and nutrition system

A

set of operations and processes involved in
transforming raw materials into foods and transforming nutrients into health outcomes, all of which function as a system within biophysical and socio-cultural contexts

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2
Q

major keys of resillient food and nutri system

A

-consumer-centered
-environmental integrity
-economics self-reliance
-social welfare

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3
Q

four major types of models commonly used to describe food and nutri system

A

-food chains
-food cycles
-food weds
-food contexts

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4
Q

food chain models focus on…?

A

flow of mats and objects through a seq of steps

ordered and linear

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5
Q

food cycle models focus on…?

A

feedback within the system

address concers sa output at each levels of the system

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6
Q

food web focuses on…?

A

interrelationship among driver nodes

inside and outside the system

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7
Q

food context models focus on…?

A

ecological perspective

the rel of the system to it’s environment

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8
Q

3 major system

A

-producer
-consumer
-nutrition

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9
Q

each subsystem involves _____(#) stages that accomplish which things?

A

3

input, transformation, and output

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10
Q

nine stages representing the key processes in the whole system

A

1- production
2- processing
3- distribution
4- acquisition
5- preparation
6- consumption
7- digestion
8- transport
9- metabolism

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11
Q

food and nutrition system operates within a context consisting of other systems which are…?

A

-biophysical and social environments

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12
Q

food and nutri system has the ff components

A

-resource inputs
-subsystems
-nine stages
-health outcomes

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13
Q

resources from the environments of the food and nutrition system provide basic inputs into the system

A

resource inputs

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14
Q

includes biophysical factors such as materials, bioplasm, energy, air, land, and water

A

resource inputs

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15
Q

this subsystem emphasizes the creation of
foodstuffs and uses economic indicators as key measures of commodity production

A

producer subsystem

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16
Q

producer subsystem

transforms resources into crops and commodities

collect foods from the envi through hunting/fishing

A

food production

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17
Q

producer subsytem

transfers raw agricultural goods and harvested food resources into foodstuffs

A

food processing

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18
Q

producer subsystem

transfers output from production and processing through multiple channels to places where food acquisition occurs

A

food distrib

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19
Q

subsystem focuses on obtaining foods and uses utilities of various types as measures of food consumption.

it also focuses on the household as a unit that acquires foodstuffs, and then prepares these into meals and/or snacks for consumption.

A

consumer subsystem

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20
Q

consumer subsystem

involves procurement at various market distribution channels of raw, processed, or prepared foodstuffs and foods.

A

food acquistion

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21
Q

food choices and selection by consumers are shaped by…?

A

life course, social influences, and personal systems

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22
Q

consumer subsystem

involves the transformation of raw foodstuffs into consumable foods

A

food preparation

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23
Q

consumer subsystem

involves the selection, serving, and eating of food items.

A

food consumption

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24
Q

how can consumption occur without eating??

A

medical procedures of enteral and parenteral nutrition (not oral_

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25
Q

the _________ is the link between the consumer subsystem and the nutrition subsystem

A

ingestion

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26
Q

this subsystem focuses on obtaining nutrients and avoiding contaminants, this also uses physiological indicators as measures of biological functioning.

A

nutrition subsystem

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27
Q

nutrition subsystem

foods enter the gastrointestinal tract to be broken down into nutrients

A

digestion

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28
Q

nutrition subsystem

after the food is absorbed, it goes to specific sites in the body

A

transport

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29
Q

nutrition subsystem

involves the metabolism of particular nutrients for use
in the body, where food components are involved in metabolic processes and homeostatic mechanisms.

A

metabolism

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30
Q

major outcome of the food and nutri system

A

health

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31
Q

refers to the resulting condition of the body resulting from intake, absorption, and use of nutrients.

A

nutritional status

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32
Q

state of imbalance of the body

A

malnutrition

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33
Q

serves as conceptual models for thinking about relationships among various sectors.

A

frameworks

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34
Q

7 major frameworks presented

A

1- relationship of the FNS to selected other systems
2- schema showing main linkages between FNS and an indiv’s nutri stats
3- conceptual framework of food systems for diet and nutri
4- conceptual framework for understanding possible causes of malnutrition
5- nutrition and development
6- nutrition ecology and econutrition
7- food and nutrition security

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35
Q

the conceptual framework of food systems for diet and nutri highlights 5 major drivers

A

1- biophys and envi
2- innovation, tech, and infrastrac
3- political and economic
4- socio-cultural
5-demographic

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36
Q

conceptual framework of food systems for diets and nutrition driver

includes natural resource capital, ecosystem services, and climate change

A

biophys and envi drivers

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37
Q

conceptual framework of food systems for diets and nutrition driver

this includes leadership, globalization, foreign investment and trade, food policies, land

A

political and economic drivers

38
Q

conceptual framework of food systems for diets and nutrition driver

culture, religion rituals, social traditions, and women empowerment

A

socio-cultural drivers

39
Q

conceptual framework of food systems for diets and nutrition driver

popu growth, changing age distrib, urbanization, migration

A

demographic drivers

40
Q

conceptual framework of food systems for diets and nutrition also gives on the core constituent elements which includes…?

A
  • food supply chain
  • food environments
  • consumer behavior
41
Q

this is a series of activities – including actors – that includes the production, distribution, consumption, and even disposal of food wastes

A

food supply chain

42
Q

refers to the physical, economic, political, and socio-cultural conditions affecting food.

A

food environment

43
Q

involves all the food choices made by consumer at different levels (e.g., household or individual)

A

consumer behavior

44
Q

inter-disciplinary science that examines all components of the food chain and evaluates their effects from four main points of view (??)

A

nutrition ecology

-human health
-envi
-society
-economy

45
Q

nutrition ecology

this dimension includes all physiological aspects of nutrition

A

health

46
Q

nutrition ecology

this dimension refers to the aspect of nutrition that are associated with the natural basis of human life

A

environment

47
Q

nutrition ecology

this dimension includes the poli, legal, cultural and socio-economics, and ethic aspect of nutrition

A

society

48
Q

nutrition ecology

this dimension comprises the aspects of nutrition in relation to supply and demand, prices and costs

A

economy

49
Q

refers to the interrelationships among nutrition and human health, agriculture and food production, environmental health, and economic development

A

econutrition

50
Q

the end goal of all efforts on ensuring sustainable food and nutrition system

A

FOOD AND NUTRITION SECURITY

51
Q

define food security

A

all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food which meets their dietary needs and food preferences for an active and healthy life

52
Q

define nutrition security

A

adequate nutritional status in terms of protein, energy, vitamins, and minerals for all household members at all times

53
Q

guide questions for further discussion:

  1. explain the basis of formulating an integrated conceptual model of the food and
    nutrition system. what are the advantages of having an integrated model?
  2. list the components of the food and nutrition system and identify one facilitating and one limiting factor for each component that will facilitate or delay the achievement of good health outcomes.
  3. how can nutrition be contributory to national development?
A

wahahah

54
Q

art, science, and business of cultivating the soil; planting of crops; growing of fruit trees; management of forests; raising/ catching livestock, poultry, and fish; harvesting and post-harvest handling of products; and other activities performed by persons in conjunction with such operations

A

agriculture

55
Q

contribs of agri to society

A

-provision of food
-income and employment
-labor for the non-agri sector
-capital for the development of non-agri sector

56
Q

4 determinants of FNS

A

1-availability
2-access
3-utilization
4-stability

57
Q

factors affecting the determinants

A

on crops
-agri methods
-cropping patterns
-land quality and soil fertility

on livestock
-diseases and parasites
-nutritional influences

on fisheries and aquaculture
-off-farm externalities
-weak resources tenure rights
-econ constraints for value-chain actors
-competition of resources and markets

cross-cutting factors
-storage method
-climate
-locality
-incentives to produce
-social roles
-income levels

58
Q

2 methods to measure food available for consumption (national and household)

A

FBS and HCES

59
Q

key tool to understand the status of food availability as it describes all the factors that constitute the total availability of food in an annual basis

A

FBS

60
Q

FBS is composed of three sets of data which are:

A

-domestic food supply
-domestic food utilization
-per capita food supply

61
Q

domestic food utilization distinguishes how food supplies are used - classifications (6)

A

1- exported
2- fed to livestock
3- used for seeds
4- processed
5- lost
6- for consumption

62
Q

FBS describes all the factors that constitute the total availability of food in a country over a selected _______-month period.

A

12 or twelve

63
Q

the difference between the consumption requirements and the estimated food available for human consumption

A

food gap or deficit

64
Q

concepts encountered in the FBS

A

1- commodity coverage
2- supply and utilization elements
-production
-changes in stocks
-gross imports
-supply
-gross exports
-feed
-seed
-food manufacture
-waste
-other uses
-food
-per caput supply

65
Q

per caput supply is measured in terms of

A

1- quantity
2- caloric value
3- protein
4- fat content

66
Q

food production systems

A

based on food value chain
-traditional
-mixed
-modern

livestock
-smallholder mixed farming
-pastoral systems
-commercial grazing system
-intensive livestock systems

crops
-slash and burn
-monocropping
-multi-cropping
-integrated farming

67
Q

harvested commodities that remain to be biologically active even after harvest

A

fresh produce

68
Q

attributes that irreversibly change after harvest

A

-flavor
-aroma
-color
-nutritive value
-wholesomeness

69
Q

pre-harvest factors

A

-agri inputs
-cultural practices
-climatic conditions

70
Q

postharvest factors

A

-maturity stage
-methods of harvesting
-precooling after harvest
-supplemental treatments applied to commodities
-packaging
-storage mgt
-transpo
-temp and RH
-supplemental treatments involving manipulation
-biological factors

71
Q

primary processing procedures that start from harvest and end before secondary food processing or consumption.

A

post-harvest operations

72
Q

post-harvest handling acts

A

-reduce metabolic rates
-reduce water loss
-minimize bruising
-reduce spoilage
-prevent freezing injury

73
Q

post-harvest acts that influence food availability for human consumption

A

-minimizing quality loss
-increasing availability of food
-food safety in fresh produce

74
Q

food safety hazards

A

-physical
-chemical
-biological

75
Q

hazards to food safety

compounds produce by the microorg as part of their defense mechanism

A

natural toxins

76
Q

natural toxin

found in at least 2k species; cassava, sorghum, stone fruits

rapid respiration, drop in blood pressure, dizzines

A

cyanogenic glycosides

77
Q

natural toxin

parsnips, celery, citrus

GI problems, sever skin reactions

A

furocoumarins

78
Q

natural toxin

beans

severe stomach ache, vomit, diarrhea

A

lectins

79
Q

natural toxin

cereals, dried fruits, nuts, and spices

severe illness or even death

A

mycotoxins

80
Q

ntuaral toxin

tomatoes and eggplants

A

solanines and chaconine

81
Q

natural toxin

poisonous mushroom

confusion, visual distrubances, salivation

A

muscinol and muscarine

82
Q

natural toxin

herbal tea, honey, herbs and spices

A

DNA-damaging potential leading to cancer

83
Q

packing houses are important for small-scale operations because?

A

-receive produce
-venue for treatment
-grading
-temporary shelter

84
Q

common procedures sa packing house

A

1- receipt
2- sorting
3- cleaning and washing
4- fungicide treament
5- quality selection and size-grading
6- waxing
7- packaging

85
Q

set of methods and techniques applied to food to transform the commodity from the point of origin for human food consumption

A

food processing

86
Q

refer to food processing to (1) increase digestibility; (2) improve flavor; (3) bring out color, aroma, and texture
changes; (4) kill microorganisms; and (5) preserve products

A

cookery processes

87
Q

applied science devoted to the study of food

A

food science

88
Q

application of the field of food service

A

food technology

89
Q

“an action or a method of maintaining foods at desired level of properties or nature for their maximum benefits. Preservation starts when the harvested foods are separated from the medium of immediate growth (plant, soil or water)”.

A

food preservaation

90
Q

common preservation techniques

A

-thermal processing
-drying and dehydrate
-low temp
-chemical preservation
-use of radiation
-use of high pressure

91
Q

issues on food availability

A

-agri manpower and ageing
-popu growth and increasing ubranization
-natural resource base
-locality and ag methods
-degree and acess to agri investment
-poverty and income levels
-climate change
-calamities and disasters
-conflict and crises
-food losses and food waste
-trade
-social roles
-GMO risks masking other biotech
-biofuels
-migration and transition to non-agri employment

92
Q
A

HNF 141 (3 decks)

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