Nutrition, Food Security and Gender Equality Flashcards
1
Q
The science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease
A
Nutrition
2
Q
the processes by which an individual ingests, digests, absorbs, transports, utilizes and excretes food substances
A
Nutrition
3
Q
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
4
Q
What people eat and drink to stay alive and healthy, for growth, development, work, and other physical activities
A
Food
5
Q
Source of happiness, time, family time, energy, medication, coping mechanism, social connection, reward system
A
food
6
Q
regulate body fluids
A
food
7
Q
provide nourishment
A
food
8
Q
chemical components of food
A
nutrients
9
Q
substances responsible for giving energy, building and repairing body tissues, and regulating body processes
A
nutrients
10
Q
are nutrients needed in relatively large amounts
A
macronutrients
11
Q
nutrients that provide energy
A
macronutrients
12
Q
are nutrients needed relatively in small amounts
A
micronutrients
13
Q
examples of macronutrients
A
- carbohydrates
- proteins
- fats
14
Q
1 gram of protein/carb is equivalent to how many calories?
A
4 calories
15
Q
nutrient that is the source of energy
A
carbohydrates
16
Q
nutrient that is the protein sparer
A
carbohydrates
17
Q
nutrient that is made up of enzymes and antibodies
A
carbohydrates
18
Q
carbohydrates come from what sources?
A
- Rice
- cereals
- root crops
- sugar (and its products)
19
Q
Build and repair body tissues
A
proteins
20
Q
Essential for growth
A
proteins
21
Q
Aid in formation of enzymes, hormones and antibodies
A
proteins
22
Q
w/o energy, it cannot function
A
proteins
23
Q
can be source of energy in the absence of carbs
A
proteins
24
Q
what are protein-filled foods?
A
- Meat
- fish
- poultry
- eggs
- milk
- cheese (and its products)
25
Serves as fuel for energy
fats
26
Source of essential fatty acid
fats
27
1 gram of fat is equal to how many kilocalorie?
9
28
what are the food sources of fats?
- Oils and fats (canola and olive oil = saturated fats)
- nuts
- avocado
29
what are the two types of micronutrients?
vitamins and minerals
30
2 types of vitamins
■ Water Soluble
■ Fat Soluble
31
2 types of minerals
■ Macrominerals
■ Microminerals
32
type of vitamins that are heat sensitive
water soluble vitamins
33
type of vitamins that dissolves in water
water soluble vitamins
34
type of vitamins that doesn’t stay in body
water soluble vitamins
35
examples of water soluble vitamins?
- vitamin c
- thiamin (Vitamin B1)
- folate/ folic acid
- biotin
36
how many grams of carbohydrates should be eaten in a day?
150 grams
37
Vitamins that are important for healthy nerves
vitamin B1, B6 and B12
38
vitamin that functions along with the mineral zinc which helps in immune system
vitamin C
39
how many mg are good amount of vitamins for our body?
500 mg
40
vitamins that is part of an enzyme system that breaks down carbohydrates for energy source
thiamin (B1)
41
vitamin that helps in creation of cells
folate/folic acid
42
vitamins that assists in the breakdown of carbohydrates, protein and fats for energy
biotin
43
vitamin c comes from what food?
- Citrus fruits
- broccoli
- papaya
- guava
- strawberries
- peppers
44
vitamin that helps in iron absorption
vitamin c
45
vitamins good for pregnancy
folate/ folic acid
46
examples of fat soluble vitamins
- vitamin a
- vitamin d
- vitamin e
- vitamin k
47
where does fat soluble vitamins is stored?
liver
48
vitamins that maintains eye health and for night vision; healthy skin and mucous
vitamin a
49
T or F: The deeper the green, orange, or yellow color of the vegetable, the less vitamin A they contain.
F ( MORE vitamins dapat)
50
vitamins that promotes calcium absorption and helps in bone formation
vitamin d
51
vitamin d is came from what?
Direct exposure to sunlight activates it in the skin
52
vitamins that protects vitamin A and PUFats from oxidation
vitamin e
53
vitamin that helps in clotting blood
vitamin k
54
vitamin that is great for collagen formation
vitamin k
55
vitamins that fight against infections
vitamin a
56
T or F: there is a food that contains all the necessary nutrients we need
false (walang food na ganoon)
57
give examples of minerals
- calcium
- iron
- phosphorus
- potassium
- iodine
58
calcium came from what types of food?
- Milk and milk products
- salmon and small fishes
- dark green veggies
- legumes
59
minerals that forms hemoglobin in RBC and myoglobin in muscle cells, which transports oxygen in the body
iron
60
minerals that help in strengthening the bone and teeth health
calcium
61
minerals that helps maintain acid-base balance
phosphorus
62
part of the thyroid hormone that controls energy production in the body
iodine
63
MOVABA acronym
mo - moderation
va - variety
ba - balance
64
A concept we teach our clients reiterating
the importance of moderation of everything we eat especially salty, sweets, and saturated fats
moderation
65
It is important so we can get the nutrients
we needed
variety
66
In connection with moderation, our foods
need to be from go, grow, and glow foods
balance
67
dietary guidelines by doh
NUTRITIONAL GUIDELINES FOR FILIPINOS
68
A state of disease caused by sustained deficiency, excess or imbalance of the supply of calories, nutrients or both, that are available for use in the body
malnutrition
69
bad nutritions
malnutrition
70
A state of disease caused by sustained deficiency, excess or imbalance of the supply of calories, nutrients or both, that are available for use in the body
forms of malnutrition
71
Resulting from the consumption of inadequate quantity of food
undernutrition
72
Includes wasting (low weight-for-height), stunting (low height-for-age) and underweight (low weight-for-age)
undernutrition
73
Resulting from relative or absolute lack of individual nutrients Example: IDA, VAD
micronutrient effuciany
74
Resulting from the consumption of an excessive quantity of food over an extended period of time Overweight, obesity and
overnutrition
75
Resulting from disproportion
inbalance
76
excessive intakes of certain nutrients which cause toxic effects
nutrienrs
77
related to current state of nutrition; manifested by weight loss, or low weight for age
ACUTE MALNUTRITION
78
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
food insecurity
79
Food availability addresses the “supply side” of food security and is determined by the level of food production, stock levels and net trade
food availability
80
T or F : obesity can be prevented
TRUE
81
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
82
4 steps to food safety
clean
separate
cook
chill
83
are the most common foodborne pathogens affecting millions of people annually
bakteria
84
have its origins from foods like eggs, poultry and other products of animal origiB
salmonella outrbeak
85
mainly due to raw milk, raw or undercooked poultry and drinking water
CAMPYLOBACTER
86
can lead to miscarriages in pregnant women or death of newborn babies. It is found in unpasteurized dairy products and various ready-to-eat foods which can grow at refrigeration temperatures.
LISTERIANFECTIONS
87
can infect people through contaminated water or food. Symptoms include abdominal pain, vomiting and profuse watery
VIBRIO CHOLERAE
88
VIBRIO CHOLERAE
norovirus
89
can also be transmitted by food and may cause a long lasting liver disease.
hepa a
90
fish-borne trematodes, transmitted through food.
parasite
91
are infectious agents composed of protein
prions
92
naturally occurring toxins and environmental pollutants
chemicals
93
what are the long term effect sof NATURALLY OCCURING TOXINS
- affect the immune system
- cause cancer
94
Also known as mad cow disease
BOVINE SPONGIFORM ENCEPHALOPATHY (BSE)
95
Compounds that accumulate in the environment and human body.
NATURALLY OCCURING TOXINS (POPs)
96
All genders are free to pursue whatever career, lifestyle choice and abilities they want without discrimination
gender equality
97
biological form (male/female)
sex
98
refers to a person’s physical characteristics at birth
sex
99
refers to the behavioral, social, economic and cultural attributes and opportunities associated with being male or female
gender
100
refers to a person’s internal sense of being male, female, some combination of male or female or neither male or female
gender identity
101
physical and behavioral manifestations of one’s gender identity
gender expression
102
SDG Goal which will Achieve gender equality and empower all women and girls
SDG Goal 5
103
is a necessary foundation for a peaceful, prosperous and sustainable world
gender equality
104
made the situation bleaker
covid 19
105
percent globally of ever-partnered women aged 15 and older (641 M) that have been subjected to physical and/or sexual violence by a husband or intimate partner at least once in their lifetime
26%
106
In a 2021 survey in 13 countries, how many % of women reported that they or a woman they know has experienced some form of violence since COVID-19
45%
107
T or F: SDG's goal os to end all forms of discrimination against women and girls globally
true
108
what are the 5 KEYS TO SAFER FOOD (WHO)
1. Keep clean
2. Separate raw and cooked foods
3. Cook foods thoroughly
4. Keep food at safe temperatures
5. Use safe water and raw materials
109
Limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways
FOOD SECURITY
110
When it is recurrent, it may lead to hunger.. And when hunger is prolonged, it results to malnutrition
FOOD SECURITY
111
Achieved if adequate food (quantity, quality, socio-cultural 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
112
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
113
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
114
There are concerns about insufficient food access resulting to policies which are focused on incomes, expenditures, markets and prices in achieving food security objectives.
ECONOMIC AND PHYSICAL ACCESS to food
115
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
116
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
117
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
118
FAO added this to the other 3 dimensions
stability
119
What year is the SDG GOAL target?
2030
120
who are at risk for infection
- Women
- infants
- children
- adolescents
121
will amplify the risk for malnutrition
poverty
122
increases health care costs, reduces productivity, and slows economic growth, which can perpetuate a cycle of poverty and ill-health
malnutrition
