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CPHM LECTURE > 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

Any substance the body can take in and assimilate

A

Food

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3
Q

Without food, survival is possible (T or F)

A

False - It is impossible

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4
Q

FACTORS AFFECTING FOOD CONSUMPTION :

Food - mild starvation leads to ___

A

weakness and irritability

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5
Q

What kind of factor?

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

A

Physical Factors

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6
Q

What kind of factor?

• Lack of time leads to consumption of convenience foods [instant noodles]
• Key to improve diet is improved quality of convenience foods.

A

Time Factor

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7
Q

Whta kind of factor?

Emotional eating

A

Psychological Factor

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8
Q

Components of food required for the body’s functioning

A

Nutrient

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9
Q

All proteins needed by the body are available through food (T or F)

A

False - it should be Nutrients

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10
Q

How many percent of water that human body had?

A

70%

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11
Q

Condition of the body resulting from the ingestion and utilization of nutrients

A

Nutritional Status

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12
Q

It is under nutrition

A

Nutrient deficiencies

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13
Q

It is over nutrition

A

Nutrient excesses

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14
Q

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

A

Public Health Nutrition

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15
Q

STRATEGIES TO ADDRESS MALNUTRITION :

the country’s policymaking and coordinating body on nutrition

A

National Nutrition Council

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16
Q

STRATEGIES TO ADDRESS MALNUTRITION :

country’s guide for action for nutrition improvement

A

Philippine Plan of Action for Nutrition (PPAN)

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17
Q

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

A

Body-building foods

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18
Q

These are foods that give us energy we need in doing everyday task. Foods are rich in carbohydrates and fats

A

Energy giving foods

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19
Q

These are food that keep all or organs working and in good condition, help in fighting common illnesses. These foods are rich in vitamins and minerals

A

Body-regulating foods

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20
Q

Essential for growth and repair of body tissues since they constitute the major part of the body’s building blocks

A

Protein

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21
Q

Clinical constellation of edema and undernutrition. The child has a swollen abdomen.

A

KWASHIORKOR

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22
Q

A physiological adaptation to marked restriction of dietary energy. It is also caloric deprivation and no edema

A

MARASMUS

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23
Q

Main source of energy for man

A

Women (Ay, CARBOHYDRATES pala)

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24
Q

Essential nutrients, beneficial if consumes in the right amount and if is of the right type

A

Fats

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25
Organic compounds essential in the diet for normal growth and maintenance of life
Vitamins
26
Major Nutrients : proteins, carbohydrates, fats
Macronutrients
27
Major Nutrients : vitamins, minerals
Micronutrients
28
variations of physicals dimensions and gross composition of the body at the diff. age levels and degree of nutrition.
Anthropometric Assessment
29
Thiness (Weight) (Acute Malnutrition) (wt. for ht./length)
Wasting
30
Shortness (Height) (Chronic Malnutrition) (ht/length for age)
Stunting
31
Non-digestible, non starch, lignin (very intact in plants)
Dietary Fibers
32
Dietary fibers for women
25g/day
33
Dietary fibers for men
38g/day
34
Dissolves in water to form as gel within the digestive tract and serves to slow the rate at which food passes through small intestine.
Soluble
35
it has lowering effects because it increases fecal excretion of bileacids, increases production of short-chain fatty acids by fermentation in the large intestine.
Insoluble
36
stored in liver and adipose tissue
Fat-Soluble Vitamins (Vitamin A,D,E,K)
37
stored in stellate cells of Ito for 6 months
Vitamin A
38
Maintains normal vision, bone and looth growth and reproduction, etc,.
Vitamin A
39
Mineralization of bones, prevents rickets and osteomalacia
Vitamin D
40
Anti-oxidants, protects nuero-muscular system and help to prevents arterosclerosis
Vitamin E
41
necessary for normal blood clotting
Vitamin K
42
known as night blindness
Nyctalopia
43
known as dryness of conjunctiva
xerosis
44
white patches of keratinized epithelium, appear in sclera
Bitot Spot
45
Problem in cornea
keratomalacia
46
Ulceration in cornea
Corneal ulceration
47
important in regulation of calcium and phosphorus, prevention of infection in TB
Vitamin D
48
How much ng/mL needed in vitamin D
20-100 ng/mL
49
causes rickets in children
closure of epiphysis
50
opening of epiphysis in adults.
osteomalacia
51
most powerful naturally occurring antioxidant
Vitamin E
52
beneficial in anti-aging.
a-tocopherol
53
Vitamin E deficiency
Hemolytic anemia
54
important for coagulation
Vitamin K
55
Supports normal appetite and nervous tissue system function
Vitamin B1
56
Support skin health, prevents deficiency manifested by cracs and redness at the corner of the mouth
Vitamin B2
57
Supports skin health, nervous system and digestive system
Vitamin B3
58
Helps convert trytophan to niacin
Vitamin B6
59
Helps in the formation of new call, maintain nerve cells
Vitamin B12
60
Helps in the formation of protein collagen, bone, teeth, cartilage, and skin
Vitamin C
61
Helps in formation of DNA and new blood cells inluding RBC
Folic Acid
62
Helps in energy an amino acid metabolism
Biotin
63
Helps in energy metabolism
Panthothenic Acid
64
Dilated cardiomyopathy (high output cardiac failure
Wet Beri-beri
65
Experience polyneuropathy (wernick encephalopathy)
Dry Beri-beri
66
Vitamin that active form is FAD+, FMN.
Vitamin B2
67
Vitamin that active form is thiamine pyrophosphate
Vitamin B1
68
Vitamin that active form is nicotinamide; nicotinamide adenine dinucleotide/phosphate
Vitamin B3
69
form of gout in the big toe
Podagra
70
Vitamin that active form is pyridoxal phosphate.
Vitamin B6
71
can be absorbed in jejunum (3-4 months)
Folic Acid (B9)
72
Deficiency in Vitamin A
- Xerophthalmia - Squammous metaplasia
73
Deficiency in Vitamin D
- Rickets - Osteomalacia
74
Deficiency in Vitamin E
Hemolytic Anemia
75
Deficiency in Vitamin K
Bleeding Problems
76
Deficiency in Vitamin B1
- Beri-Beri - Wernicke-Korsakof f syndrome
77
Deficiency in Vitamin B2
- Cheilosis - Corneal vascularization - Dermatitis - Problems in tongue (magenta tongue)
78
Deficiency in Vitamin B3
Pellagra
79
Deficiency in Vitamin B5
Gopalan’s burning feet syndrome
80
Deficiency in Vitamin B6
- Microcytic hypochromic anemia - sideroblastic Anemia - Pellagra
81
Deficiency in Vitamin B7
- Dermatitis - Enteritis - Alopecia
82
Deficiency in Vitamin B12
- Macrocytic Megaloblastic - Anemia
83
Deficiency in Vitamin C
- Scurvy - Decrease immune response
84
Mineralization of bones and health
Calcium
85
Used in energy transfer
Phosphorus
86
Building proteins, transmission of nerve impulse
Magnesium
87
Maintain normal fluid and electrolyte balance
Sodium
88
Regulates physical and mental development and metabolic rate
Iodine
89
Essential in formation of blood
Iron
90
Essential for normal growth and development of immunity
Zinc
91
necessary for absorption and use of iron in the formation of hemoglobin
Copper
92
Involve in the formation of bones and teeth
Fluoride
93
Facilitate cell processes
Magnesium
94
Works with insulin and is required for release of energy from glucose
Chromium
95
Trace Minerals: Daily requirement is ___
>100 mg/day
96
Ultra Trace Minerals requirements :
• <100 mg/day • <1 mg
97
Example of Trace Minerals
- calcium - magnesium - phosphate - sodium - potassium - chloride - sulfur
98
Example of Ultra Trace Minerals
- Iodine - Molydbdenum - Selenium
99
The desirable contribution total energy intake should range from : ___ % carbohydrates ____% fats ____ % proteins
55-70% carbohydrates 20-30% fats 10-15% proteins
100
What is RDA?
(Recommended Daily Allowance)
101
Refers to the patient's weight in kg divided by the square of the height in meters
Body Mass Index (BMI)
102
Men tend to have more body fat than women (T or F)
False (WOMEN tend to have more body fat than MEN)
103
Athletes have less body fat than do nonathletes (T or F)
True
104
Younger people tend to have more body fat than older adults (T or F)
False (OLDER people tend to have more body fat than YOUNGER adults)
105
How to calculate BMI?
weight (kg) / (height in m)^2
106
refers to the average dietary energy intake predicted to maintain an energy balance in a healthy adult.
Estimated Energy Requirement (EER)
107
kcal/kg/day of Sedentary Adult
30 kcal/kg/day
108
kcal/kg/day of Moderately Active Adults
35 kcal/kg/day
109
kcal/kg/day of Very Active Adults
40 kcal/kg/day
110
calculated from the heat released by the total combustion of food in a calorimeter
Energy content of food
111
Energy content of food is expressed in kilocalories (kcal or Cal or food calorie) 2 kcal = 4.2 kJ (T or F)
False (1 kcal = 4.2 kJ)
112
In energy content of food, how many kcal/g in carbohydrates
4kcal/g
113
In energy content of food, how many kcal/g in protein
4 kcal/g
114
In energy content of food, how many kcal/g in fats
9 kcal/g
115
In energy content of food, how many kcal/g in alcohol
7 kcal/g
116
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CPHM LECTURE (5 decks)

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