Nutrition, Food Security and Gender Equality Flashcards
Identification
“The science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease; and the processes by which an individual ingests, digests, absorbs, transports, utilizes and excretes food substances.”
Nutrition
Identification
It’s the study of how food, nutrients and other substances found in food interact or if there are balance or imbalances that will affect our health status and consequently cause disease as well as its process from the time it was ingested to until it is excreted.
Nutrition
Identification
“What people eat and drink to stay alive and healthy, for growth, development, work, and other physical activities,” (Manual on Nutrition Program Management, 2013) – This is the physiological meaning of food
Food
Identification
Source of happiness, time, family time, energy, medication, coping mechanism, social connection, reward system.
Food
Identification
Chemical components of food
Nutrients
Identification
Are substances responsible for giving energy, building and repairing body tissues, and regulating body processes.
Nutrients
Identification
Are nutrients needed in relatively large amounts (measured in grams), and provide energy (measured in calories): Carbohydrates, Proteins and Fats
Macronutrients
Identification
Are nutrients needed relatively in small amounts (measured in milligrams or micrograms): Vitamins and Minerals
Micronutrients
Identification
Its components are Water Soluble and Fat Soluble
Vitamins
Identification
Its components are Macro and Microminerals
Minerals
Identification
Type of macronutrient responsible for source of fuel for energy (body heat and work)
Carbohydrates
Identification
Its unique role is being a protein sparer.
Carbohydrates
Identification
How many calories does 1 gram of carbohydrate contain?
4 calories
Identification
A type of macronutrient that builds and repairs body tissues.
Protein
Identification
A type of macronutrient that is essential for growth.
Protein
Identification
A type of macronutrient that aids in the formation of enzymes, hormones, and antibodies.
Protein
Identification
How many calories does 1 gram of protein contain?
4 calories
Identification
This macronutrient serves as fuel fore energy and a source of fatty acid.
Fats
Identification
How many grams of carbohydrates should a person eat in a day?
At least 150 grams
Identification
These are micronutrients that easily dissolved in water, heat sensitive, and is a dietary essential because it is not stored in our body.
Water Soluble Vitamin
Identification
A micronutrient stored in the liver.
Fat Soluble Vitamin
Identification
A water-soluble vitamin that helps with wound healing, healthy gums, helps resist infection and helps in
iron absorption.
Vitamin C
Identification
A water-soluble vitamin that functions along with the mineral zinc which helps in the immune system.
Vitamin C
Identification
A water-soluble vitamin that is part of an enzyme system that breaks down carbohydrates for an energy source.
Thiamin (B1)
Identification
A water-soluble vitamin that helps make new cells.
Folate/Folic Acid
Identification
A water-soluble vitamin that assists in the breakdown of carbohydrates, protein, and fats for energy.
Biotin
True or False
Vitamins B1, B6, and B12 are important for healthy
nerves.
True
Identification
A micronutrient that is not a dietary essential.
Fat Soluble Vitamin
Identification
A fat soluble vitamin responsible for maintaining eye
health and for night vision;
healthy skin and mucuos
membranes; against infection.
Vitamin A
Identification
A source of Vitamin A that is easily absorbed.
Retinol
Identification
Another source of Vitamin A aside from retinol.
Carotene
True or False
The deeper the green, orange, or yellow color of the vegetable, the less vitamin A they contain.
False
The deeper the green, orange, or yellow color of the vegetable, the MORE vitamin A they contain.
Identification
This fat soluble vitamin promotes calcium absorption and bone formation.
Vitamin D
Identification
This fat soluble vitamin protects Vitamin A and PUFats from oxidation.
Vitamin E
Identification
This fat soluble vitamin helps in blood clot and is also necessary for collagen formation
Vitamin K
Identification
A type of mineral that helps blood to clot; stimulates nerves; helps in
muscle contraction; bone
and teeth health.
Calcium
Identification
A type of mineral that helps form hemoglobin in RBC and myoglobin in muscle cells, which transport oxygen in the body.
Iron
Identification
To get iron mineral for the body, what is the preferable source instead of legumes?
Meat
Identification
A type of mineral forms bones and
teeth; needed to make enzymes and new cells; helps maintain acid-base balance (together with
sodium).
Phosphorous
Identification
This mineral maintains heartbeat; helps muscles contracts; stimulates nerves.
Potassium
Identification
This mineral has sodium as its metabolic twin.
Potassium
Identification
This mineral is good for people with hypertension.
Potassium
Identification
A type of mineral that is part of the thyroid hormone that controls energy production in the
body.
Iodine
Identification
Hormones that require iodine in order to be synthesized by the parathyroid gland.
T3 and T4
Identification
A policy that mandates selling salt with iodine.
ASIN Law
Identification
A concept we teach our clients reiterates the importance of moderation of everything we eat especially salty, sweets, and saturated fats.
Moderation
Identification
It is important so we can get the nutrients we needed.
Variety
Identification
In connection with moderation, our foods need to be from go, grow, and glow foods.
Balance
Identification
What does Movaba stand for?
Moderation, Variety, and Balance
Identification
A state of disease caused by sustained deficiency, excess, or imbalance of supply of calories, nutrients, or both, that are available for use in the body.
Malnutrition
Identification
Resulting from the consumption of inadequate quantity of food.
Undernutrition
Identification
low weight-for-height
Wasting
Identification
low height-for-age
Stunting
Identification
low weight-for-age
Underweight
Identification
Resulting from a relative or absolute lack of individual nutrients.
Specific Deficiency
Identification
Resulting from the consumption of an excessive quantity of food over an extended period of time.
Overnutrition
Identification
Resulting from disproportion among essential nutrients with or without absolute deficiency of any nutrient.
Imbalance
Identification
Excessive intakes of certain nutrients cause toxic effects.
Toxicity
Identification
A type of malnutrition that is related to the current state of nutrition; manifested by weight loss, or low weight for age.
Acute Malnutrition
Identification
A type of malnutrition that is related to a past state/long-standing state of nutrition manifested by low height for age, stunting, or nutritional dwarfism.
Chronic Malnutrition
True or False
Women, infants, children, and adolescents are at particular risk for malnutrition.
True
True or False
Poverty will not amplify the risk for malnutrition.
False
Poverty will amplify the risk for malnutrition.
True or False
People who are rich are more likely to be affected by different forms of malnutrition.
False
People who are poor are more likely to be affected by different forms of malnutrition.
True or False
Malnutrition increases health care costs, reduces productivity, and slows economic growth, which can
perpetuate a cycle of poverty and ill-health.
True
True or False
Obesity is not preventable.
False
Obesity is preventable.
True or False
There are 5 components in the primary health care approach to address obesity.
False
3 Components
Identification
“A condition related to the supply of food, and individual’s access to it” (Najorda)
Food Security
Identification
“Food security exists when all people, at all times, have physical and economic access to sufficient,
safe and nutritious food to meet their dietary needs and food preferences for and active and healthy life” (World food Summit, 1996)
Food Security
Identification
“Adequate nutritional status in terms of protein,
energy, vitamins, and minerals for all household members at all times.” (Weingartner, 2004) processes by which an individual ingests, digests,
absorbs, transports, utilizes and excretes food
substances.”
Food Security
Identification
“Achieved if adequate food (quantity, quality,
sociocultural acceptability) is available and accessible to and satisfactorily used and utilized by
all individuals at all times to live a healthy and active
life.”
Food and Nutrition Security
Identification
“limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways” (Institute of Nutrition, 1990)
Food Insecurity
Identification
food availability addresses the “supply side” of food security and is determined by the level of food production, stock levels and net trade
Physical Availability
Identification
adequate supply of food at the national or international level is not a guarantee of food security
at the household level
Economic and Physical Access to Food
Identification
refers to sufficient energy and nutrient intake by an
individual as a result of good care and feeding
practices, food preparation, diversity of diet and
intra-household food distribution
Food Utilization
Identification
When combined with sound biological utilization of food consumed, this determines the nutritional status of an individual.
Food Utilization
Identification
FAO added this to the other 3 dimensions. Even if food intake is adequate today, one can still be food insecure if there is inadequate access to food on a periodic basis, which may put him at risk to a deterioration of his nutritional status
Stability
Identification
“Is the assurance/guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use”
Food Safety
Identification
Salmonella, Campylobacter and enterohaemorrhagic
Escherichia coli are the most common foodborne
pathogens affecting millions of people annually (WHO, 2022)
Bacteria
Identification
This bacterial infection can lead to miscarriages in pregnant women or the death of newborn babies. It is
found in unpasteurized dairy products and various ready-to-eat food which can grow at refrigeration temperatures.
Listeria
Identification
This bacteria can infect people through contaminated water or food. Symptoms include abdominal pain, vomiting, and profuse watery diarrhea which may lead to severe dehydration and possibly death.
Vibrio cholerae
Identification
This virus is a common cause of foodborne infections with symptoms of nausea, explosive
vomiting, watery diarrhea, and abdominal pain.
Norovirus
Identification
This virus can also be transmitted by food and may cause long lasting liver disease. It typically spreads through the consumption of raw or
undercooked seafood or contaminated raw produce.
Hepatitis A virus
Identification
Its examples include fish-borne trematodes, transmitted through food. Tapeworms like Echinococcus spp, or Taenia spp (tapeworms) , may infect through food or direct contact with animals. Others like Ascaris, Crypstosporidium, Entamoeba histolytica or Giardia, enter food chain via water or
soil and can contaminate fresh produce.
Parasites
Identification
These are infectious agents composed of protein; it is associated with specific neurodegenerative disease.
Prions
Identification
Naturally occurring toxins and environmental pollutants.
Chemicals
Identification
mycotoxins, marine biotoxins,
cyanogenic glycosides and toxins
occurring in poisonous
mushrooms
Naturally occurring toxins
Identification
compounds that accumulate in the
environment and human body
Persistent organic pollutants (POPs)
Identification
lead, cadmium and mercury may
cause neurological and kidney
damage
Heavy metals
Identification
“All genders are free to pursue whatever career, lifestyle choice and abilities they want without
discrimination” (Human Rights Career)
Gender Equality
Identification
Means that the rights, opportunities, and access to society are not different based on their gender
Gender Equality
Identification
biological form (male/female)
Sex
Identification
refers to a person’s physical characteristics at birth
Sex
Identification
refers to the behavioural, social, economic and cultural attributes and opportunities associated
with being male or female
Gender
Identification
refers to a person’s internal sense of being male, female, some combination of male or female or neither male or female
Gender Identity
Identification
physical and behavioural manifestations of one’s gender identity
Gender Expression
Identification
Refers to the process of being fair to both men and women (United Nations Population Fund, 2022)
Gender Equity
