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Community and Public Health > NUTRITION,FOOD SECURITY &GENDER EQUALITY > Flashcards

NUTRITION,FOOD SECURITY &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;
and the processes by which an individual ingests,
digests, absorbs, transports, utilizes and excretes
food substances”

A

NUTRITION

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2
Q

“What people eat and drink to stay alive and
healthy, for growth, development, work, and other
physical activities

A

FOOD

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3
Q

Chemical components of food

A

NUTRIENTS

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4
Q

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

A

NUTRIENTS

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5
Q

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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6
Q

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

A

MICRONUTRIENTS

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7
Q

Two types of Vitamins?

A

Water Soluble and Fat Soluble

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8
Q

Two types of Minerals?

A

Macro and Microminerals

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9
Q

Carbohydrates, proteins, and fats are?

A

Macronutrients

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10
Q

Rice, cereals, root crops,
sugar (and its products)

Source of fuel for energy
(body heat and work)

A

CARBOHYDRATES

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11
Q

Meat, fish, poultry, eggs, milk,
chees (and its products)

Build and repair body tissues;
Essential for growth;
Aid in formation of enzymes,
hormones and antibodies

A

PROTEINS

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12
Q

Oils and fats, nuts, avocado

Serves as fuel for energy
Source of essential fatty acid

A

FATS

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13
Q

Vitamin C, Thiamin B1, Folate and Folic acid and biotin are?

A

Water soluble vitamins

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14
Q

Wound healing; healthy
gums; helps resist infection;
helps in iron absorption

Citrus fruits; broccoli; papaya;
guava, strawberries, peppers

A

VITAMIN C

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15
Q

Part of an enzyme system
that breaks down
carbohydrates for energy
source

Meat, whole grain and
enriched bread, peanuts and
legumes

A

THIAMIN (B1)

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16
Q

Helps make new cells

Green leafy vegetables, citrus
fruits, organ meats, beans
and nuts

A

FOLATE/FOLIC ACID

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17
Q

Assists in the breakdown of
carbohydrates, protein and
fats for energy

Organ meats, eggs, milk,
whole grains, legumes

A

BIOTIN

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18
Q

Vitamin A, vitamins D, vitamin E, and Vitamin K are?

A

Fat soluble vitamins

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19
Q

Maintains eye health & for
night vision; healthy skin and
mucous membranes; against
infection

Retinol: readily absorbed
form found in meat, butter,
milk, eggs
Carotene: carrots, camote,
papaya, spinach

A

VITAMIN A

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20
Q

Promotes calcium absorption;
bone formation

Direct exposure to sunlight
activates it in the skin

A

VITAMIN D

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21
Q

Protects vitamin A and
PUFats from oxidation

Vegetable oils/shortening;
butter; whole grains, nuts,
beans

A

VITAMIN E

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22
Q

Helps blood to clot;
necessary for collagen
formation

Produced by bacteria in the
intestines; green leafy
vegetables

A

VITAMIN K

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23
Q

Calcium, iron, phosphorus, potassium, and iodine are ?

A

MINERALS: MACRO AND MICRO

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24
Q

Milk and milk products; salmon and
small fishes; dark green
vegetables, legumes

Helps blood to clot; stimulates
nerves; helps in muscle
contraction; bone and teeth health

A

Calcium

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25
Q

Chicken, meat, fish, internal
organs, legumes, dried fruit, green
vegetables

Form hemoglobin in RBC and
myoglobin in muscle cells, which
transport oxygen in the body

A

Iron

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26
Q

Milk and milk products; meat,
eggs, poultry, nuts, legumes

Forms bones and teeth; needed to
make enzymes and new cells;
helps maintain acid-base balance

A

Phosphorus

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27
Q

Orange juice, banana, dried fruits,
potatoes; meat, fish, poultry, whole
grains

Maintains heartbeat; helps muscles
contract; stimulates nerves

A

Potassium

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28
Q

Iodized salt, seafood and foods
grown near the ocean

Part of the thyroid hormone that
control

A

Iodine

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29
Q

MOVABA CONCEPT

A
  • Moderation
  • Variety
  • Balance
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30
Q

● Dietary Guidelines
● Sampung Kumainments

A

Nutritional Guidelines for Filipinos (2012)

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31
Q

It is for specific group of pupulation w

A

Pinggang Pinoy: Visual Guide to Healthy Eating

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32
Q

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

A

MALNUTRITION

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33
Q

○ Pathological state
○ Resulting from the consumption of inadequate quantity of food
○ Over an extended period of time
○ Example: CED (energy deficient), Kwashiorkor (protein deficient)

A

UNDERNUTRITION

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34
Q

Includes wasting (low weight-for-height), stunting (low height-forage) and underweight (low weight-for-age)

A

UNDERNUTRITION

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35
Q

Specific Deficiency (micronutrient deficiency)
○ Pathological state
○ Resulting from relative or absolute lack of individual nutrients
○ Example: IDA, VAD

A

Specific Deficiency

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36
Q

○ Pathological state
○ Resulting from the consumption of an excessive quantity of food over an
extended period of time
○ Overweight, obesity and diet-related noncommunicable diseases

A

OVERNUTRITION

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37
Q

○ Pathological state
○ Resulting from disproportion
○ Among essential nutrients with or without absolute deficiency of any nutrient
○ Example: calcium deficiency due to inadequate or lack of vitamin D

A

IMBALANCE

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38
Q

excessive intakes of certain nutrients which cause toxic effects
○ Example: hypervitaminosis A

A

Toxicity

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39
Q

– related to current state of nutrition; manifested by
weight loss, or low weight for age or low height for age

A

Acute Malnutrition

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40
Q

○ Related to past state/ long standing state of nutrition
○ Manifested by stunting or nutritional dwarfism

A

Chronic Malnutrition

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41
Q

Who is at risk for malnutrition?

A

● Women, infants, children, and adolescents are at particular risk for malnutrition
● Optimizing nutrition early in life, including the 1000 days from conception to a child’s second
birthday, ensures the best possible start in life, with long-term benefits
● Poverty will amplify the risk for malnutrition
● People who are poor are more likely to be affected by different forms of malnutrition
● Malnutrition increases health care costs, reduces productivity, and slows economic growth,
which can perpetuate a cycle of poverty and ill-health

42
Q
  • 1.9 billion adults are overweight or obese, while 462 million are
    underweight
  • Globally in 2020, 149 million children under 5 were estimated to
    be stunted (too short for age); 45 million were estimated to be
    wasted (too thin for height), and 38.9 million were overweight or
    obese
A

KEY FACTS

43
Q
  • Around 45% of deaths among children under 5 years of age are
    linked to undernutrition (mostly occurring in low-middle-income
    countries)
A

KEY FACTS

44
Q
  • Worldwide obesity has nearly tripled since 1975
  • In 2016, more than 1.9 billion adults, 18 years and
    older, were over weight. Of these over 650 million
    were obese
  • 39 % of adults aged 18 years and over were over
    weight in 2016, and 13 % were obese
A

Key Facts

45
Q
  • 39M of the world’s population live in countries
    where overweight and obesity kills more people
    than underweight
  • 39 million children under the age of 5 were
    overweight or obese in 2020
  • Over 340 million children and adolescents aged 5-
    19 were overweight or obese in 2016
A

Key Facts (WHO, 2021)

46
Q

Overweight and obesity are linked
to more deaths worldwide than
underweight
Globally, there are more people
who are obese than underweight

A

OBESITY IS
PREVENTABLE!

47
Q

3 Components
○ Meeting people’s health needs throughout their lives
○ Addressing the broader determinants of health through multisectoral policy and action
○ Empowering individuals, families and communities to take charge of their own health

A

Primary Health Care Approach (to address obesity)

48
Q

● Overweight and obesity are largely preventable
● Supportive environments and communities are fundamental in shaping people’s choices, by making the
choice of healthier foods and regular physical activity as the easiest choice (accessible, available and
affordable).
● At the individual level
○ Limit energy intake from total fats and sugars
○ Increase consumption of fruits and vegetables
○ Engage in regular physical activity (60 minutes a day for children and 150 minutes spread through the
week for adults)

A

How can Overweight and Obesity be addressed?

49
Q

● Food Industry can help in promoting healthy diets by
○ Reducing the fat, sugar and salt content of processed foods
○ Ensuring that healthy and nutritious choices are available and affordable to all consumers
○ Restricting marketing of foods high in sugars, salt and fats, especially those foods that targets children
and teenagers
○ Ensuring availability of healthy food choices and supporting regular physical activity practice in the
workplace

A

How can Overweight and Obesity be addressed?

50
Q
  • “A condition related to the supply of food, and individual’s access to it” (Najorda)
A

FOOD SECURITY

51
Q
  • “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

52
Q

“Adequate nutritional status in terms of protein, energy, vitamins, and minerals for all
household members at all times.” (Weingartner, 2004)

A

FOOD SECURITY

53
Q

“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

54
Q

“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

55
Q

“When it is recurrent, it may lead to hunger..
And when hunger is prolonged, it results to malnutrition”
(FNRI,2018)

A

FOOD INSECURITY

56
Q

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:

57
Q

adequate supply of food at the
national or international level is not a guarantee of food security at the household
level. There are concerns about insufficient food access resulting to policies which
are focused on incomes, expenditures, markets and prices in achieving food
security objectives.

A

. ECONOMIC AND PHYSICAL ACCESS to food:

58
Q

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

A
  1. FOOD UTILIZATION:
59
Q
  1. physical availabitlyt
  2. economis and physcial access to food
  3. food utilization
  4. stability
A

PILLARS/DIMENSIONS OF FOOD SECURITY (WHO/WORLD BANK)

60
Q

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

61
Q

Nutritional status
Use & Utilization
Accessibility
Availability

A

STABILITY

62
Q

Zero hunger is number

A

top 2

63
Q
  • In 2020 between 720 million and 811 million persons worldwide were suffering
    from hunger, roughly 161 million more than in 2019
  • In 2020, 2.4 billion people or above 30% of the world’s population, were
    moderately or severely food-insecure, lacking regular access to adequate food
A

FACTS AND FIGURES (Sustainable Development goals Report 2022)

64
Q
  • Globally. 149.2 million children under 5 years of age, or 22%, were suffering
    from stunting (low height for age) in 2020 (lower than the 24.4% recorded in 2015
  • In 2020, wasting (low weight for height) affected 45.5 million or 6.7% of children
    under 5 years of age
  • The share of countries burdened by high food prices, which had been relatively
    stable since 2016, rose sharply from 16% in 2019 to 47% in 2020
A

FACTS AND FIGURES

65
Q
  • By 2030, end hunger and ensure access by all people, in particular the poor and
    the people in vulnerable situations, including infants, to safe, nutritious and
    sufficient food all year round
A

SDG GOAL 2 TARGETS

66
Q
  • By 2030, end all forms of malnutrition, including achieving, by 2025, the
    internationally agreed targets on stunting and wasting in children under 5 years of
    age; and address the nutritional needs of adolescent girls, pregnant and lactating
    women and older persons.
A

SDG GOAL 2 TARGETS

67
Q

By 2030, ensure sustainable food production systems and implement resilient
agricultural practices that increase productivity and production, that help
maintain ecosystems, that strengthen capacity for adaptation to climate change,
extreme weather, drought, flooding and other disasters and that progressively
improve land and soil quality

A

SDG GOAL 2 TARGETS

68
Q
  • “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

69
Q

Food safety, nutrition and food security are inextricably linked
● An estimated 600 million (or 1 in 10 people in the world) fall ill after
eating contaminated food and 420,000 die every year, resulting in the
loss of 33 million healthy life years
● Children under 5 years of age carry 40% of the foodborne disease
burden, with 125,000 deaths every year
● Foodborne disease impede socioeconomic development by straining
health care systems and harming national economies, tourism and trade.

A

FOOD SAFETY KEY FACTS

70
Q

A group of illness caused by any infectious (bacteria, viruses and parasites) and noninfectious agents (chemical, animal and plant toxins)

A

Food and Water-Borne Diseases

71
Q

● COMMON CAUSES OF FOOD AND WATER BORNE DISEASES
○ Unsafe sources of drinking water
○ Improper disposal of human waste
○ Unhygienic practices like spitting anywhere, blowing or picking the nose
○ Unsafe food handling and preparation practices

A

Food and Water-Borne Diseases

72
Q

are the most common foodborne
pathogens affecting millions of people annually (WHO, 2022)

A

Salmonella, Campylobacter and enterohaemorrhagic Escherichia coli a

73
Q

s outbreaks has its origins
from foods like eggs, poultry and other products of animal origin

A

Salmonellosis

74
Q

are mainly due to raw
milk, raw or undercooked poultry and drinking water.

A

Campylobacter

75
Q

is associated with
unpasteurized milk, undercooked meat and contaminated fresh fruits and vegetables.

A

Enterohaemorrhagic E. coli

76
Q

can lead to miscarriages in pregnant women or 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 infections

77
Q

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 c

78
Q

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

A

Norovirus

79
Q

can also be transmitted by food and may cause a long lasting liver disease. It typically
spreads through consumption or raw or undercooked seafood or contaminated raw produce.

A

Hepatitis A virus

80
Q

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

vPARASITES:

81
Q

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

A

PRIONS

82
Q

is a prion disease in cattle;
Consuming risk material like brain tissue, will be the most likely route of transmission
of prion agent to humans

A

Bovine spongiform encephalopathy (BSE) or mad cow disease

83
Q

naturally occurring toxins and environmental pollutants

A

CHEMICALS

84
Q

mycotoxins, marine biotoxins, cyanogenic glycosides and toxins occurring in
poisonous mushrooms. Corn, cereals may contain high levels of mycotoxins like aflatoxin and
ochratoxin, which are produced by molds on grain. Long term exposure can affect immune system and
may cause cancer

A

Naturally occurring toxins

85
Q

compounds that accumulate in the environment and human
body. Examples are dioxins and polychlorinated biphenyls (PCBs) which are unwanted by-products of
industrial processes. It may cause reproductive and developmental problems, damage the immune
system and may interfere with hormone and cause cancer.

A

Persistent organic pollutants (POPs)

86
Q

lead, cadmium and mercury may cause neurological and kidney damage. Contamination
by heavy metals in food may occur through pollution of water and soil.

A

Heavy metals:

87
Q

● Keep clean
● Separate raw and cooked foods
● Cook foods thoroughly
● Keep food at safe temperatures
● Use safe water and raw materials

A

Five keys to Safer Food (WHO)

88
Q

All genders are free to pursue whatever career, lifestyle choice and
abilities they want without discrimination” (

A

GENDER EQUALITY

89
Q

biological form (male/female); refers to a person’s physical characteristics at birth

A

Sex

90
Q

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

A

Gender:

91
Q

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:

92
Q

physical and behavioral manifestations of one’s gender identity

A

Gender Expression:

93
Q

Means that the rights, opportunities, and access to society are not different based on their gender
● Their needs and dreams are valued equally
● It doesn’t mean that men and women will become the same; it means that access to opportunities
and life changes is neither dependent on, nor constrained by their sex

A

GENDER EQUALITY

94
Q

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

A

GENDER EQUITY

95
Q

what number is gender equality?

A

top 5

96
Q

SDG GOAL 5: Achieve gender equality and empower all women and girls
○ Gender equality is a necessary foundation for a peaceful, prosperous and sustainable world
○ COVID-19 pandemic made the situation bleaker: women’s health services are poorly funded;
violence against women remain endemic; decision-making regarding sexual and reproductive
health, and gender responsive budgeting is falling behind (United Nations, 2022)

A

Gender Equality in SDG

97
Q

● Globally, 26% of ever-partnered women aged 15 and older (641 M) have been subjected to
physical and/or sexual violence by a husband or intimate partner at least once in their lifetime
● In a 2021 survey in 13 countries, 45% of women reported that they or a woman they know has
experienced some form of violence since COVID-19
● In 2021, nearly one in five young women were married before the age of 18
● 35% and 28% of young women were married in childhood, respectively in Sub-Saharan Africa and
Southern Asia

A

FACTS & FIGURES*

98
Q

Up to 10 million more girls are likely to become child brides by 2030 due to the effects of the
COVID-19 pandemic (in addition to the 100 million girls projected to be at risk before the
pandemic)
● At least 200 million girls and women today have been subjected to female genital mutilation,
mainly in 31 countries
● Between 2007 and 2021, 57% of women aged 15 to 49 who are married or in a union made their
own informed decisions regarding sexual relations, contraceptive use and reproductive health care
● In the first year of the pandemic, an estimated 1.4 million additional unintended pregnancies
occurred in lower- and middle-income countries

A

FACTS & FIGURE

99
Q

5.1: End all forms of discriminations against all women and girls everywhere
● 5.2: Eliminate all forms of violence against all women and girls in the public and private spheres,
including trafficking and sexual and other types of exploitation
● 5.3: Eliminate all harmful practices, such as child, early and forced marriage and female genital
mutilation
● 5.4: Recognize and value unpaid care and domestic work through the provision of public services,
infrastructure

A

SDG 5 TARGETS

100
Q

5.5: Ensure women’s full and effective participation and equal opportunities for leadership at all
levels of decision making in political, economic and public life
● 5.6: Ensure universal access to sexual and reproductive health and reproductive rights as agreed in
accordance with the Program of Action of the International Conference on Population and
Development and the Beijing Platform for Action and the outcome documents of their review
conferences

A

SDG 5 TARGETS

101
Q

5.A: Undertake reforms to give women equal rights to economic resources, as well as access to
ownership and control over land and other forms of property, financial services, inheritance and
natural resources, in accordance with national laws.
● 5.B: Enhance the use of enabling technology, in particular information and communications
technology, to promote the empowerment of women.
● 5.C: Adopt and strengthen sound policies and enforceable legislation for the promotion of gender
equality and the empowerment of all women and girls at all levels

A

SDG 5 TARGETS

Community and Public Health (5 decks)

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