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CPH Midterms > Nutrition, Food Security and Gender Equality > Flashcards

Nutrition, Food Security and Gender Equality Flashcards

1
Q

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.”

A

Nutrition

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2
Q

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.

A

Nutrition

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3
Q

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

A

Food

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4
Q

Identification

Source of happiness, time, family time, energy, medication, coping mechanism, social connection, reward system.

A

Food

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5
Q

Identification

Chemical components of food

A

Nutrients

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6
Q

Identification

Are substances responsible for giving energy, building and repairing body tissues, and regulating body processes.

A

Nutrients

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7
Q

Identification

Are nutrients needed in relatively large amounts (measured in grams), and provide energy (measured in calories): Carbohydrates, Proteins and Fats

A

Macronutrients

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8
Q

Identification

Are nutrients needed relatively in small amounts (measured in milligrams or micrograms): Vitamins and Minerals

A

Micronutrients

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9
Q

Identification

Its components are Water Soluble and Fat Soluble

A

Vitamins

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10
Q

Identification

Its components are Macro and Microminerals

A

Minerals

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11
Q

Identification

Type of macronutrient responsible for source of fuel for energy (body heat and work)

A

Carbohydrates

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12
Q

Identification

Its unique role is being a protein sparer.

A

Carbohydrates

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13
Q

Identification

How many calories does 1 gram of carbohydrate contain?

A

4 calories

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14
Q

Identification

A type of macronutrient that builds and repairs body tissues.

A

Protein

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15
Q

Identification

A type of macronutrient that is essential for growth.

A

Protein

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16
Q

Identification

A type of macronutrient that aids in the formation of enzymes, hormones, and antibodies.

A

Protein

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17
Q

Identification

How many calories does 1 gram of protein contain?

A

4 calories

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18
Q

Identification

This macronutrient serves as fuel fore energy and a source of fatty acid.

A

Fats

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19
Q

Identification

How many grams of carbohydrates should a person eat in a day?

A

At least 150 grams

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20
Q

Identification

These are micronutrients that easily dissolved in water, heat sensitive, and is a dietary essential because it is not stored in our body.

A

Water Soluble Vitamin

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21
Q

Identification

A micronutrient stored in the liver.

A

Fat Soluble Vitamin

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22
Q

Identification

A water-soluble vitamin that helps with wound healing, healthy gums, helps resist infection and helps in
iron absorption.

A

Vitamin C

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23
Q

Identification

A water-soluble vitamin that functions along with the mineral zinc which helps in the immune system.

A

Vitamin C

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24
Q

Identification

A water-soluble vitamin that is part of an enzyme system that breaks down carbohydrates for an energy source.

A

Thiamin (B1)

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25
Q

Identification

A water-soluble vitamin that helps make new cells.

A

Folate/Folic Acid

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26
Q

Identification

A water-soluble vitamin that assists in the breakdown of carbohydrates, protein, and fats for energy.

A

Biotin

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27
Q

True or False

Vitamins B1, B6, and B12 are important for healthy
nerves.

A

True

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28
Q

Identification

A micronutrient that is not a dietary essential.

A

Fat Soluble Vitamin

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29
Q

Identification

A fat soluble vitamin responsible for maintaining eye
health and for night vision;
healthy skin and mucuos
membranes; against infection.

A

Vitamin A

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30
Q

Identification

A source of Vitamin A that is easily absorbed.

A

Retinol

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31
Q

Identification

Another source of Vitamin A aside from retinol.

A

Carotene

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32
Q

True or False

The deeper the green, orange, or yellow color of the vegetable, the less vitamin A they contain.

A

False

The deeper the green, orange, or yellow color of the vegetable, the MORE vitamin A they contain.

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33
Q

Identification

This fat soluble vitamin promotes calcium absorption and bone formation.

A

Vitamin D

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34
Q

Identification

This fat soluble vitamin protects Vitamin A and PUFats from oxidation.

A

Vitamin E

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35
Q

Identification

This fat soluble vitamin helps in blood clot and is also necessary for collagen formation

A

Vitamin K

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36
Q

Identification

A type of mineral that helps blood to clot; stimulates nerves; helps in
muscle contraction; bone
and teeth health.

A

Calcium

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37
Q

Identification

A type of mineral that helps form hemoglobin in RBC and myoglobin in muscle cells, which transport oxygen in the body.

A

Iron

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38
Q

Identification

To get iron mineral for the body, what is the preferable source instead of legumes?

A

Meat

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39
Q

Identification

A type of mineral forms bones and
teeth; needed to make enzymes and new cells; helps maintain acid-base balance (together with
sodium).

A

Phosphorous

40
Q

Identification

This mineral maintains heartbeat; helps muscles contracts; stimulates nerves.

A

Potassium

41
Q

Identification

This mineral has sodium as its metabolic twin.

A

Potassium

42
Q

Identification

This mineral is good for people with hypertension.

A

Potassium

43
Q

Identification

A type of mineral that is part of the thyroid hormone that controls energy production in the
body.

A

Iodine

44
Q

Identification

Hormones that require iodine in order to be synthesized by the parathyroid gland.

A

T3 and T4

45
Q

Identification

A policy that mandates selling salt with iodine.

A

ASIN Law

46
Q

Identification

A concept we teach our clients reiterates the importance of moderation of everything we eat especially salty, sweets, and saturated fats.

A

Moderation

47
Q

Identification

It is important so we can get the nutrients we needed.

A

Variety

48
Q

Identification

In connection with moderation, our foods need to be from go, grow, and glow foods.

A

Balance

49
Q

Identification

What does Movaba stand for?

A

Moderation, Variety, and Balance

50
Q

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.

A

Malnutrition

51
Q

Identification

Resulting from the consumption of inadequate quantity of food.

A

Undernutrition

52
Q

Identification

low weight-for-height

A

Wasting

53
Q

Identification

low height-for-age

A

Stunting

54
Q

Identification

low weight-for-age

A

Underweight

55
Q

Identification

Resulting from a relative or absolute lack of individual nutrients.

A

Specific Deficiency

56
Q

Identification

Resulting from the consumption of an excessive quantity of food over an extended period of time.

A

Overnutrition

57
Q

Identification

Resulting from disproportion among essential nutrients with or without absolute deficiency of any nutrient.

A

Imbalance

58
Q

Identification

Excessive intakes of certain nutrients cause toxic effects.

A

Toxicity

59
Q

Identification

A type of malnutrition that is related to the current state of nutrition; manifested by weight loss, or low weight for age.

A

Acute Malnutrition

60
Q

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.

A

Chronic Malnutrition

61
Q

True or False

Women, infants, children, and adolescents are at particular risk for malnutrition.

A

True

62
Q

True or False

Poverty will not amplify the risk for malnutrition.

A

False

Poverty will amplify the risk for malnutrition.

63
Q

True or False

People who are rich are more likely to be affected by different forms of malnutrition.

A

False

People who are poor are more likely to be affected by different forms of malnutrition.

64
Q

True or False

Malnutrition increases health care costs, reduces productivity, and slows economic growth, which can
perpetuate a cycle of poverty and ill-health.

A

True

65
Q

True or False

Obesity is not preventable.

A

False

Obesity is preventable.

66
Q

True or False

There are 5 components in the primary health care approach to address obesity.

A

False

3 Components

67
Q

Identification

“A condition related to the supply of food, and individual’s access to it” (Najorda)

A

Food Security

68
Q

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)

A

Food Security

69
Q

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.”

A

Food Security

70
Q

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.”

A

Food and Nutrition Security

71
Q

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)

A

Food Insecurity

72
Q

Identification

food availability addresses the “supply side” of food security and is determined by the level of food production, stock levels and net trade

A

Physical Availability

73
Q

Identification

adequate supply of food at the national or international level is not a guarantee of food security
at the household level

A

Economic and Physical Access to Food

74
Q

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

A

Food Utilization

75
Q

Identification

When combined with sound biological utilization of food consumed, this determines the nutritional status of an individual.

A

Food Utilization

76
Q

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

A

Stability

77
Q

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”

A

Food Safety

78
Q

Identification

Salmonella, Campylobacter and enterohaemorrhagic
Escherichia coli are the most common foodborne
pathogens affecting millions of people annually (WHO, 2022)

A

Bacteria

79
Q

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.

A

Listeria

80
Q

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.

A

Vibrio cholerae

81
Q

Identification

This virus is a common cause of foodborne infections with symptoms of nausea, explosive
vomiting, watery diarrhea, and abdominal pain.

A

Norovirus

82
Q

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.

A

Hepatitis A virus

83
Q

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.

A

Parasites

84
Q

Identification

These are infectious agents composed of protein; it is associated with specific neurodegenerative disease.

A

Prions

85
Q

Identification

Naturally occurring toxins and environmental pollutants.

A

Chemicals

86
Q

Identification

mycotoxins, marine biotoxins,
cyanogenic glycosides and toxins
occurring in poisonous
mushrooms

A

Naturally occurring toxins

87
Q

Identification

compounds that accumulate in the
environment and human body

A

Persistent organic pollutants (POPs)

88
Q

Identification

lead, cadmium and mercury may
cause neurological and kidney
damage

A

Heavy metals

89
Q

Identification

“All genders are free to pursue whatever career, lifestyle choice and abilities they want without
discrimination” (Human Rights Career)

A

Gender Equality

90
Q

Identification

Means that the rights, opportunities, and access to society are not different based on their gender

A

Gender Equality

91
Q

Identification

biological form (male/female)

A

Sex

92
Q

Identification

refers to a person’s physical characteristics at birth

A

Sex

93
Q

Identification

refers to the behavioural, social, economic and cultural attributes and opportunities associated
with being male or female

A

Gender

94
Q

Identification

refers to a person’s internal sense of being male, female, some combination of male or female or neither male or female

A

Gender Identity

95
Q

Identification

physical and behavioural manifestations of one’s gender identity

A

Gender Expression

96
Q

Identification

Refers to the process of being fair to both men and women (United Nations Population Fund, 2022)

A

Gender Equity

CPH Midterms (5 decks)

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