NUTRITION IN PUBLIC HEALTH Flashcards
1
Q
The science of foods and the substance that they contain,
their action, interaction and balance in relation to health
and disease
A
nutrition
2
Q
Includes the processes by which an organism ingests,
digests, absorbs, transports, utilizes and excretes food
substances
A
nutrition
3
Q
- Any substance the body can take in and assimilate
- Essential for life
- Derived from plant and animal sources
- Provide energy and nutrients
- Used by the body for maintenance, growth and repai
A
food
4
Q
6 factors affecting food consumption:
A
- biological needs
- social & cultural factors
- economic factors
- physical factors
- time factors
- psychological factors
5
Q
- Higher incomes result to greater food choice and
higher education - Low incomes are associated with unbalanced diets in
developing countries
A
economic factors
6
Q
- Rural or urban location
- Access to transport increases consumer choices
- Accessibility and availability of food
A
physical factors
7
Q
- Lack of time leads to consumption of convenience
foods - Key to improve diet is improve quality of convenience
foods
A
time factors
8
Q
- Emotional eating
- External cues
- Esteem - prestige, feeling of accomplishment, social
acceptance
A
psychological factors
9
Q
Components of food required for body’s functioning
A
nutrients
10
Q
4 roles of nutrients
A
- Provide energy
- Building material
- Maintenance and repair
- Support growth
11
Q
categories of nutrients
A
- Water
- Carbohydrates
- Fats
- Proteins
- Vitamins
- Minerals
12
Q
- Condition of the body resulting from the ingestion and
utilization of nutrients - Foods consumed have a cumulative effect on your
body - Well chosen array of foods will prevent malnutrition
A
nutritional status
13
Q
- Nutrient deficiencies (Undernutrition)
- Nutrient excesses (overnutrition)
- Nutrient imbalances
A
malnutrition
14
Q
- Theory and practice of nutrition as science through
organized community effort
A
Public Health Nutrition
15
Q
Prevention, promotion , protection , conservation of
health through proper nutrition
A
public health nutrition
16
Q
Focuses on nutrition issues affecting the whole population
rather than specific dietary needs of the individual
A
public health nutrition
17
Q
Takes into account the impact of food production, ,
distribution, and consumption on the nutritional status and
health of particular population groups
A
public health nutrition
18
Q
5 major nutrition problems
A
- Protein Energy Malnutrition
- Vitamin A Deficiency disorders
- Iron Deficiency Anemia
- Iodine Deficiency disorders
- Obesity
19
Q
the country’s policy-making
and coordinating body on nutrition
A
national nutrition council
20
Q
country’s
guide for action for nutrition improvement
A
philippine plan of action for nutrition (PPAN)
21
Q
1 MDG goal
A
eradicate extreme poverty and hunger
21
Q
1 MDG
A
eradicate extreme poverty and hunger
22
Q
2 MDG
A
achieve universal primary education
23
Q
3 MDG
A
promote gender equality & empower women
24
#4 MDG
reduce child mortality
25
#5 MDG
improve maternal health
26
#6 MDG
combat hiv/aids, malaria & other diseases
27
#7 MDG
ensure environmental sustainability
28
#8 MDG
global partnership for development
29
#1 SDG
no poverty
30
#2 SDG
zero hunger
31
#3 SDG
good health & well-being
32
#4 SDG
quality education
33
#5 SDG
gender equality
34
#6 SDG
clean water & sanitation
35
#7 SDG
affordable & clean energy
36
#8 SDG
decent work & economic growth
37
#9 SDG
industry, innovation & infrastructure
38
#10 SDG
reduced inequalities
39
#10 SDG
reduced inequalities
40
#11 SDG
sustainable cities & communities
41
#12 SDG
responsible consumption & production
42
#13 SDG
climate action
43
#14 SDG
life below water
44
#15 SDG
life on land
45
#16 SDG
peace, justice, & strong institutions
46
#17 SDG
partnerships for the goals
46
#17 SDG
partnerships for the goals
47
6 goals of PPAN
- better nutrition
- improved capacity to learn
- improved health
- improved productivity
- improved food security
- improved quality of life
48
7 PPAN prgrams
1. Home, School, and Community Food Production
2. Food Assistance
3. Micronutrient Supplementation
4. Nutrition Information, Communication and Education
5. Food Fortification
6. Livelihood assistance
7. Nutrition in Essential Maternal and Child Health Services
49
basic food groups:
1. body building
2. energy giving
3. body regulating
50
These are foods that make the body grow. These are
foods rich in protein, iodine, iron and vitamin B.
body-building foods
51
These are foods that give us energy we need in doing
everyday task. Foods are rich in carbohydrates and
fats (e.g. potato, bread, butter, corn, cassava, coconut
milk).
energy-giving foods
52
These are foods that keep all or organs working and in
good condition, help in fighting common illnesses.
These foods are rich in vitamins and minerals (e.g.
green leafy vegetables fruits)
body-regulating foods
53
* Essential for growth and repair of body tissues since they
constitute the major part of the body’s building blocks
* Vital in the regulation of body processes
* The source are fish, poultry, meat, eggs, dried beans
protein
54
Clinical constellation of edema and undernutrition
(protein and energy lack)
kwashiorkor
55
A physiological adaptation to marked restriction of
dietary energy
marasmus
56
* Main source of energy for man
* There are three major types of dietary carbohydrates:
starch, sugar and fiber
* It modulate the production of insulin and other hormones
as well as synthesis of lipoproteins and cholesterol
* Dietary fiber provides bulk resulting in the modulation of
peristalsis movement and the prevention of constipation
carbohydrates
57
* Essential nutrients, beneficial if consumes in the right
amount and if is of the right type
* Concentrated source of energy
* Provides essential fatty acid
* Also helps absorb and store fat-soluble vitamin S
fats
58
* Essential nutrients, beneficial if consumes in the right
amount and if is of the right type
* Concentrated source of energy
* Provides essential fatty acid
* Also helps absorb and store fat-soluble vitamin S
fats
59
* Organic compounds essential in the diet for normal
growth and maintenance of life
* They are active in the regulation and metabolism and
transformation of energy
vitamins
60
vitamins that maintains normal vision, bone and tooth growth, reproduction, hormone synthesis, immunity, prevents xerophthalmia
vitamin A
(retinol, retinoic acid)
61
mineralization of bones, prevents rickets & osteomalacia
vitamin D
(calciferol)
62
anti-oxidants, protects neuromuscular system, helps prevent arteriosclerosis
Vitamin E
(tocopherol)
63
necessary for nomal blood clotting 7 synthesis of proteins found in plasma, bone, kidneys
vitamin K
(napthoquinone)
64
supports normal apetite, nervous system functions, prevents beri-beri
vitamin B1
(thiamine)
65
supports skin health, prevents deficiency manifested by cracks & redness at corneers of mouth, inflammation of mouth & dermatitis
vitamin B2
(riboflavin)
66
supprt skin health, nervous & digestive system, prevents pellagra (nutritional disease due to deficiency of nicotinic acid)
vitamin B3
(niacin)
67
helps to convert trytopahan to niacin
vitamin B6
(pyridoxine)
68
helps in formation of new cell, maintain nerve cells, assist in metabolism; increase resistance to infection, prevents scurvy
vitamin C
(ascorbic acid)
69
helps in formation of DNA 7 new blood cells including RBC, prevents anemia (megablastic anemia)
folic acid
70
helps in energy & amino acid metabolism. help synthesis of fat & glycogen
biotin
71
helps in energy metabolism
panthothenic acid
72
Involved in a wide variety of biochemical processes within
the body
minerals
73
- mineralization of bones and teeth
- for normal muscle contraction & relaxation
- proper nerve functioning
- involve blood clotting, BP, immune defenses
calcium
74
- used in the energy transfer
- maintenace of acid base balance
phosphorous
75
- mineralization of bones & teeth
- building of proteins
- normal muscle contraction
magnesium
76
maintain normal fluid & electrolyte balance
sodium
77
- transmission of nerve impulses
- contractions of muscle
potassium
78
regulates physical and mental development and
metabolic rate
iodine
79
essential in the formation of blood, prevents
anemia
iron
80
essential for normal growth and development of
immunity
zinc
81
necessary for absorption and the use of iron in
the formation of haemoglobin
copper
82
involve in the formation of bones and teeth
fluoride
83
work with insulin and is required for release
of energy from glucose
chromium
84
nutritional status assessment:
a. Anthropometry
b. Biochemical
c. Clinical
d. Dietary
e. Ecological
85
used to
measure growth in children and body weight changes in
adult
anthropometry
86
The most frequently used method to assess nutritional
status
anthropometry
87
low weight-for-height (WFH)
wasting
acute malnutrition
88
low height-for-age
stunting
chronic malnutrition
89
low weight-for-age
underweight
acute & chronic malnutrition
90
measures thinness in adolescent, adults, elderly
BMI
91
low birth weight
measures newborn weight
poor nutrition in mothers
92
mid-upper arm circumference(MUAC)
- index of body mass
- measured using MUAC tape
