First Exam (Chapter 1-2)

Question 1

define food and nutrition system

Answer 1

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

Question 2

major keys of resillient food and nutri system

Answer 2

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

Question 3

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

Answer 3

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

Question 4

food chain models focus on…?

Answer 4

flow of mats and objects through a seq of steps

ordered and linear

Question 5

food cycle models focus on…?

Answer 5

feedback within the system

address concers sa output at each levels of the system

Question 6

food web focuses on…?

Answer 6

interrelationship among driver nodes

inside and outside the system

Question 7

food context models focus on…?

Answer 7

ecological perspective

the rel of the system to it’s environment

Question 8

3 major system

Answer 8

-producer
-consumer
-nutrition

Question 9

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

Answer 9

3

input, transformation, and output

Question 10

nine stages representing the key processes in the whole system

Answer 10

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

Question 11

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

Answer 11

-biophysical and social environments

Question 12

food and nutri system has the ff components

Answer 12

-resource inputs
-subsystems
-nine stages
-health outcomes

Question 13

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

Answer 13

resource inputs

Question 14

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

Answer 14

resource inputs

Question 15

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

Answer 15

producer subsystem

Question 16

producer subsystem

transforms resources into crops and commodities

collect foods from the envi through hunting/fishing

Answer 16

food production

Question 17

producer subsytem

transfers raw agricultural goods and harvested food resources into foodstuffs

Answer 17

food processing

Question 18

producer subsystem

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

Answer 18

food distrib

Question 19

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.

Answer 19

consumer subsystem

Question 20

consumer subsystem

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

Answer 20

food acquistion

Question 21

food choices and selection by consumers are shaped by…?

Answer 21

life course, social influences, and personal systems

Question 22

consumer subsystem

involves the transformation of raw foodstuffs into consumable foods

Answer 22

food preparation

Question 23

consumer subsystem

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

Answer 23

food consumption

Question 24

how can consumption occur without eating??

Answer 24

medical procedures of enteral and parenteral nutrition (not oral_

Question 25

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

Answer 25

ingestion

Question 26

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

Answer 26

nutrition subsystem

Question 27

nutrition subsystem foods enter the gastrointestinal tract to be broken down into nutrients

Answer 27

digestion

Question 28

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

Answer 28

transport

Question 29

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

Answer 29

metabolism

Question 30

major outcome of the food and nutri system

Answer 30

health

Question 31

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

Answer 31

nutritional status

Question 32

state of imbalance of the body

Answer 32

malnutrition

Question 33

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

Answer 33

frameworks

Question 34

7 major frameworks presented

Answer 34

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

Question 35

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

Answer 35

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

Question 36

conceptual framework of food systems for diets and nutrition driver includes natural resource capital, ecosystem services, and climate change

Answer 36

biophys and envi drivers

Question 37

conceptual framework of food systems for diets and nutrition driver this includes leadership, globalization, foreign investment and trade, food policies, land

Answer 37

political and economic drivers

Question 38

conceptual framework of food systems for diets and nutrition driver culture, religion rituals, social traditions, and women empowerment

Answer 38

socio-cultural drivers

Question 39

conceptual framework of food systems for diets and nutrition driver popu growth, changing age distrib, urbanization, migration

Answer 39

demographic drivers

Question 40

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

Answer 40

- food supply chain - food environments - consumer behavior

Question 41

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

Answer 41

food supply chain

Question 42

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

Answer 42

food environment

Question 43

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

Answer 43

consumer behavior

Question 44

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

Answer 44

nutrition ecology -human health -envi -society -economy

Question 45

nutrition ecology this dimension includes all physiological aspects of nutrition

Answer 45

health

Question 46

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

Answer 46

environment

Question 47

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

Answer 47

society

Question 48

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

Answer 48

economy

Question 49

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

Answer 49

econutrition

Question 50

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

Answer 50

FOOD AND NUTRITION SECURITY

Question 51

define food security

Answer 51

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

Question 52

define nutrition security

Answer 52

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

Question 53

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?

Answer 53

wahahah

Question 54

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

Answer 54

agriculture

Question 55

contribs of agri to society

Answer 55

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

Question 56

4 determinants of FNS

Answer 56

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

Question 57

factors affecting the determinants

Answer 57

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

Question 58

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

Answer 58

FBS and HCES

Question 59

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

Answer 59

FBS

Question 60

FBS is composed of three sets of data which are:

Answer 60

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

Question 61

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

Answer 61

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

Question 62

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

Answer 62

12 or twelve

Question 63

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

Answer 63

food gap or deficit

Question 64

concepts encountered in the FBS

Answer 64

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

Question 65

per caput supply is measured in terms of

Answer 65

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

Question 66

food production systems

Answer 66

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

Question 67

harvested commodities that remain to be biologically active even after harvest

Answer 67

fresh produce

Question 68

attributes that irreversibly change after harvest

Answer 68

-flavor -aroma -color -nutritive value -wholesomeness

Question 69

pre-harvest factors

Answer 69

-agri inputs -cultural practices -climatic conditions

Question 70

postharvest factors

Answer 70

-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

Question 71

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

Answer 71

post-harvest operations

Question 72

post-harvest handling acts

Answer 72

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

Question 73

post-harvest acts that influence food availability for human consumption

Answer 73

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

Question 74

food safety hazards

Answer 74

-physical -chemical -biological

Question 75

hazards to food safety compounds produce by the microorg as part of their defense mechanism

Answer 75

natural toxins

Question 76

natural toxin found in at least 2k species; cassava, sorghum, stone fruits rapid respiration, drop in blood pressure, dizzines

Answer 76

cyanogenic glycosides

Question 77

natural toxin parsnips, celery, citrus GI problems, sever skin reactions

Answer 77

furocoumarins

Question 78

natural toxin beans severe stomach ache, vomit, diarrhea

Answer 78

lectins

Question 79

natural toxin cereals, dried fruits, nuts, and spices severe illness or even death

Answer 79

mycotoxins

Question 80

ntuaral toxin tomatoes and eggplants

Answer 80

solanines and chaconine

Question 81

natural toxin poisonous mushroom confusion, visual distrubances, salivation

Answer 81

muscinol and muscarine

Question 82

natural toxin herbal tea, honey, herbs and spices

Answer 82

DNA-damaging potential leading to cancer

Question 83

packing houses are important for small-scale operations because?

Answer 83

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

Question 84

common procedures sa packing house

Answer 84

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

Question 85

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

Answer 85

food processing

Question 86

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

Answer 86

cookery processes

Question 87

applied science devoted to the study of food

Answer 87

food science

Question 88

application of the field of food service

Answer 88

food technology

Question 89

“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)”.

Answer 89

food preservaation

Question 90

common preservation techniques

Answer 90

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

Question 91

issues on food availability

Answer 91

-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