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CPHM FINALS > NUTRITION IN PUBLIC HEALTH > Flashcards

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

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2
Q

Includes the processes by which an organism ingests,
digests, absorbs, transports, utilizes and excretes food
substances

A

nutrition

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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

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4
Q

6 factors affecting food consumption:

A
  • biological needs
  • social & cultural factors
  • economic factors
  • physical factors
  • time factors
  • psychological factors
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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

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6
Q
  • Rural or urban location
  • Access to transport increases consumer choices
  • Accessibility and availability of food
A

physical factors

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7
Q
  • Lack of time leads to consumption of convenience
    foods
  • Key to improve diet is improve quality of convenience
    foods
A

time factors

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8
Q
  • Emotional eating
  • External cues
  • Esteem - prestige, feeling of accomplishment, social
    acceptance
A

psychological factors

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9
Q

Components of food required for body’s functioning

A

nutrients

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10
Q

4 roles of nutrients

A
  1. Provide energy
  2. Building material
  3. Maintenance and repair
  4. Support growth
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11
Q

categories of nutrients

A
  • Water
  • Carbohydrates
  • Fats
  • Proteins
  • Vitamins
  • Minerals
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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

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13
Q
  • Nutrient deficiencies (Undernutrition)
  • Nutrient excesses (overnutrition)
  • Nutrient imbalances
A

malnutrition

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14
Q
  • Theory and practice of nutrition as science through
    organized community effort
A

Public Health Nutrition

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15
Q

Prevention, promotion , protection , conservation of
health through proper nutrition

A

public health nutrition

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16
Q

Focuses on nutrition issues affecting the whole population
rather than specific dietary needs of the individual

A

public health nutrition

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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

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18
Q

5 major nutrition problems

A
  1. Protein Energy Malnutrition
  2. Vitamin A Deficiency disorders
  3. Iron Deficiency Anemia
  4. Iodine Deficiency disorders
  5. Obesity
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19
Q

the country’s policy-making
and coordinating body on nutrition

A

national nutrition council

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20
Q

country’s
guide for action for nutrition improvement

A

philippine plan of action for nutrition (PPAN)

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21
Q

1 MDG goal

A

eradicate extreme poverty and hunger

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21
Q

1 MDG

A

eradicate extreme poverty and hunger

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22
Q

2 MDG

A

achieve universal primary education

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23
Q

3 MDG

A

promote gender equality & empower women

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24
Q

4 MDG

A

reduce child mortality

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25
Q

5 MDG

A

improve maternal health

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26
Q

6 MDG

A

combat hiv/aids, malaria & other diseases

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27
Q

7 MDG

A

ensure environmental sustainability

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28
Q

8 MDG

A

global partnership for development

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29
Q

1 SDG

A

no poverty

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30
Q

2 SDG

A

zero hunger

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31
Q

3 SDG

A

good health & well-being

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32
Q

4 SDG

A

quality education

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33
Q

5 SDG

A

gender equality

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34
Q

6 SDG

A

clean water & sanitation

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35
Q

7 SDG

A

affordable & clean energy

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36
Q

8 SDG

A

decent work & economic growth

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37
Q

9 SDG

A

industry, innovation & infrastructure

38
Q

10 SDG

A

reduced inequalities

39
Q

10 SDG

A

reduced inequalities

40
Q

11 SDG

A

sustainable cities & communities

41
Q

12 SDG

A

responsible consumption & production

42
Q

13 SDG

A

climate action

43
Q

14 SDG

A

life below water

44
Q

15 SDG

A

life on land

45
Q

16 SDG

A

peace, justice, & strong institutions

46
Q

17 SDG

A

partnerships for the goals

46
Q

17 SDG

A

partnerships for the goals

47
Q

6 goals of PPAN

A
  • better nutrition
  • improved capacity to learn
  • improved health
  • improved productivity
  • improved food security
  • improved quality of life
48
Q

7 PPAN prgrams

A
  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
Q

basic food groups:

A
  1. body building
  2. energy giving
  3. body regulating
50
Q

These are foods that make the body grow. These are
foods rich in protein, iodine, iron and vitamin B.

A

body-building foods

51
Q

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).

A

energy-giving foods

52
Q

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)

A

body-regulating foods

53
Q
  • 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
54
Q

Clinical constellation of edema and undernutrition
(protein and energy lack)

A

kwashiorkor

55
Q

A physiological adaptation to marked restriction of
dietary energy

56
Q
  • 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
A

carbohydrates

57
Q
  • 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
58
Q
  • 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
59
Q
  • 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
60
Q

vitamins that maintains normal vision, bone and tooth growth, reproduction, hormone synthesis, immunity, prevents xerophthalmia

A

vitamin A
(retinol, retinoic acid)

61
Q

mineralization of bones, prevents rickets & osteomalacia

A

vitamin D
(calciferol)

62
Q

anti-oxidants, protects neuromuscular system, helps prevent arteriosclerosis

A

Vitamin E
(tocopherol)

63
Q

necessary for nomal blood clotting 7 synthesis of proteins found in plasma, bone, kidneys

A

vitamin K
(napthoquinone)

64
Q

supports normal apetite, nervous system functions, prevents beri-beri

A

vitamin B1
(thiamine)

65
Q

supports skin health, prevents deficiency manifested by cracks & redness at corneers of mouth, inflammation of mouth & dermatitis

A

vitamin B2
(riboflavin)

66
Q

supprt skin health, nervous & digestive system, prevents pellagra (nutritional disease due to deficiency of nicotinic acid)

A

vitamin B3
(niacin)

67
Q

helps to convert trytopahan to niacin

A

vitamin B6
(pyridoxine)

68
Q

helps in formation of new cell, maintain nerve cells, assist in metabolism; increase resistance to infection, prevents scurvy

A

vitamin C
(ascorbic acid)

69
Q

helps in formation of DNA 7 new blood cells including RBC, prevents anemia (megablastic anemia)

A

folic acid

70
Q

helps in energy & amino acid metabolism. help synthesis of fat & glycogen

71
Q

helps in energy metabolism

A

panthothenic acid

72
Q

Involved in a wide variety of biochemical processes within
the body

73
Q
  • mineralization of bones and teeth
  • for normal muscle contraction & relaxation
  • proper nerve functioning
  • involve blood clotting, BP, immune defenses
74
Q
  • used in the energy transfer
  • maintenace of acid base balance
A

phosphorous

75
Q
  • mineralization of bones & teeth
  • building of proteins
  • normal muscle contraction
76
Q

maintain normal fluid & electrolyte balance

77
Q
  • transmission of nerve impulses
  • contractions of muscle
78
Q

regulates physical and mental development and
metabolic rate

79
Q

essential in the formation of blood, prevents
anemia

80
Q

essential for normal growth and development of
immunity

81
Q

necessary for absorption and the use of iron in
the formation of haemoglobin

82
Q

involve in the formation of bones and teeth

83
Q

work with insulin and is required for release
of energy from glucose

84
Q

nutritional status assessment:

A

a. Anthropometry
b. Biochemical
c. Clinical
d. Dietary
e. Ecological

85
Q

used to
measure growth in children and body weight changes in
adult

A

anthropometry

86
Q

The most frequently used method to assess nutritional
status

A

anthropometry

87
Q

low weight-for-height (WFH)

A

wasting
acute malnutrition

88
Q

low height-for-age

A

stunting
chronic malnutrition

89
Q

low weight-for-age

A

underweight
acute & chronic malnutrition

90
Q

measures thinness in adolescent, adults, elderly

91
Q

low birth weight

A

measures newborn weight
poor nutrition in mothers

92
Q

mid-upper arm circumference(MUAC)

A
  • index of body mass
  • measured using MUAC tape

CPHM FINALS (4 decks)

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