Second Exam (Chapter 3-4) Flashcards
(209 cards)
1
Q
transfer of output from production and processing through multiple channels to places where food acquisition occurs in the consumer subsystem
A
distribution
2
Q
distribution involves 3 different things to:
- take to goods and commodities to diff geographical areas
- right goods reach at the right time in the right quantity and quality to consumers
A
- good transport system
- tracking system
- packaging
3
Q
ways and means by which food is made physically and economically available
A
food distribution
4
Q
they provide a bridge between the people who produce food and those who sell it
A
food distributors
5
Q
they assemble products from farmers and food manufacturers then store them or transport them straight to different marketing channels
A
food distributors
6
Q
set of practices necessary to transfer the ownership of goods from producer to consumer
A
market channel
7
Q
factors affecting food distribution…
A
- trade
- marketing
- infrastrac
- transport fac
- policies on price control and im/export
- others ( calamities and disasters)
8
Q
in choosing marketing or distrib channels, what are the top factors considered by sellers
A
- cost
- flexibility
- quick adaptation
9
Q
3 types of food distribution
A
- intensive
- selective
- exclusive
10
Q
type of food distrib
allows the producer’s products to be stocked on MAJOR, MAINSTREAM OUTLETS.
A
intensive distrib
11
Q
type of food distrib
common for basic supplies, snack foods, magazines, and soft drinks
A
intensive distrib
12
Q
types of food distrib
producers rely on a few intermediaries to carry their product
A
selective distrib
13
Q
types of food distrib
common for specialized goods that carried through specialist dealers
ex: craft tools or large appliances
A
selective distrib
14
Q
types of food distrib
producers select only very few intermediaries
characterized by exclusive dealing
A
exclusive distrib
15
Q
types of food distrib
common for luxury goods retailers
A
exclusive distrib
16
Q
activity of buying, selling, or exchanging goods or services between people, firms, or countries
A
trade
17
Q
to transfer or deliver from one place to another
A
transport
17
Q
connection between demand and supply
A
trade
18
Q
how much product is desired
A
demand
19
Q
amount of product people are willing to buy at certain prices
A
qd
20
Q
how much the market can offer
A
supply
21
Q
amount of goods producers are willing to produce when receiving a certain price
A
qs
22
Q
food trade encompasses exchanges at diff levels including??
A
- domestic (within and between rural and urban areas)
- regional
- international (im/export)
23
Q
elements of food trade
A
- quality roads
- cold chain during transpo and sa marketplace
- import regulations
- prices and policies
24
true or false
trade plays a critical role in achieving food security and nutritional targets
true
25
trade helps balance food ______ and surpluses, thus facilitating food availability and contributing to price _______
deficits; stability
26
trade policy instruments and trade agreements that are relevant for nutrition include, among others:
- export subsidies
- domestic support provisions
- export restrictions
- tariff and non-tariff barriers
- food labeling regulations
27
# goal of what
“improve the availability and access of the food supply through appropriate trade agreements and policies and endeavor to ensure that such agreements and policies do not have a negative impact on the right to adequate food in other countries”
trade for nutrition
28
place where products are bought or sold
market
29
medium through which a change of ownership of food occurs
market
30
it means holding for sale or displaying for sale, offering for sale, selling, and delivering or placing on the market in any other form
marketing
31
refersto all activities, actors, and related infrastructures and regulations around the physical sale of food and its promotion
food marketing
32
food marketing is about understanding the ______________ behavior
end consumer
33
importance of food marketing (basic reasons)
1. aids in food distrib esp. to the poor
2. contributes to economic growth and development
3. improves rural incomes
4. encourages market liberalization
34
function of food marketing
a. exchange functions
1. buying
2. selling
3. storage
b. physical functions
1. transportation
2. processing
3. standardization
c. facilitating functions
1. financing
2. risk bearing
3. market intelligence
35
set of practices or activities necessary to transfer the ownership of goods, and to move goods, from the point of production to the point of consumption
marketing channel
36
primary purpose of marketing channel in food distrib
bridge the gap between the producer and consumer
37
types of marketing channels
1. direct selling
2. selling through intermediaries
3. dual distribution
4. reverse channel
38
types of marketing channel
marketing and selling of products directly to consumers away from a fixed retail location
direct selling
39
types of marketing channel
go-between (or marketing through a
“middle man”) is a third party that offers intermediation services between
two trading parties
selling through intermediaries
40
types of marketing channel
use **more than one channel simultaneously** to reach the end user
dual distribution
41
types of market channel
consumer to intermediary to beneficiary
reverse channel
42
government-mandated legal minimum or maximum prices set for specified goods, usually implemented as a means of direct economic i
price controls
43
a direct **economic intervention** to *manage affordability of certain goods*
price controls
44
gov't commonly apply price controls on ________ and essential commodities such as _______ or _______ products
stables; food; energy
45
fiscal measures designed to influence the level and stability of prices for certain food items
food price policies
46
explain law of demand
...
47
explain law of supply
...
48
relationships
demand x price:
supply x price:
inverse
direct
49
explain excess of supply
...
50
explain excess of demand
...
51
explain state of equilibrium
...
52
true or false
excess of demand happens when the prices of goods and services are set above the equilibrium price
false; below the eq p
53
these are prices controls that set maximum prices
price ceilings
54
these are prices controls that set minimum prices
price floors
55
true or false
price ceilings, which prevent prices from exceeding a certain maximum, cause shortages.
true
56
price floors, which prohibit prices below a certain minimum, cause __________ , at least for a time.
surpleses
57
issues on food distrib (major problems)
1. urban market faci and mgt
2. food retailing
3. informal food distribution
4. wholesale markets
5. hygiene, health, security, and the environment
6. market planning
7. legislation and regulations
8. multiple municipal authorities
58
answer these guide qs
1. explain the importance of food distribution as one of the components in food and nutrition system.
2. given some major issues on food distribution, what interventions can we implement to address these issues?
3. how can you make food distribution more nutrition-sensitive?
...
59
food and nutri security is achieved if,....
...**a**dequate food is **a**vailable and **a**ccessible to, and **s**atisfactorily used and **u**tilized by all individuals at all times to live a **h**ealthy and **a**ctive life
60
true or false
food adequacy takes into consideration** only** quantity and quality
false; but also **safety** and **socio-cultural acceptability** of food
61
aside from the actual consumption or "eating", what's also included in food consumption?
food acquisition and food preparation
62
the **procurement of foodstuffs** and foods that **may be raw, processed, or prepared** from various outlets or market distribution channels
food acquisition
63
involves the transformation of raw foodstuffs into consumable foods
food preparation
64
eating involves three processes namely??
- selecting
- serving
- ingesting
65
who spearhead the development of human
nutrient requirement?
- World Health Organization (WHO)
- Food and Agriculture Organization (FAO)
66
adopted by countries as part of their national dietary allowances or as bases for national standards.
dietary reference intakes (DRIs)
67
**common bases** for all countries to **develop food-based dietary guidelines** for their populations
nutritional requirements
68
developed to establish a basis for public food and nutrition, health and agricultural policies and nutrition education programs
food-based dietary guidelines
69
PH's measure food and nutrient requirements tools and standards
1. Philippine Dietary Reference Intake (PDRI)
2. the dietary guidelines
3. the food guides
70
a set of dietary standards designed for Filipinos for the daily intake of energy and nutrients and other food components
Philippine Dietary Reference Intake (PDRI)
***prepared by the Food and Nutrition Research Institute (FNRI)
71
four components of the PDRI
1. the estimated average requirement (EAR)
2. the recommended energy/ nutrient intake (REI/ RNI)
3. the adequate intake (AI)
4. the tolerable upper intake level or upper limit (UL)
72
# PDRI component
“the **daily nutrient intake level** that **meets the median or average requirement of healthy individuals** in a particular** life stage and sex group**, corrected for incomplete utilization or dietary nutrient bioavailability”
estimated average requirement (EAR)
73
# PDRI component
“the level of intake of energy or nutrient is considered adequate for the maintenance of health and well-being of healthy persons in the population"
recommended energy/ nutrient intake (REI/ RNI)
74
“the daily nutrient intake level based on an observed or experimentally-determined approximation of the average nutrient intake by a group (or groups) of apparently healthy people that is assumed to sustain a defined nutritional state. It is used when there is insufficient data to establish EAR”
adequate intake (AI)
75
“the highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population"
tolerable upper intake level or upper limit (UL)
76
common uses of PDRI
1. assessing people's nutrient intakes
2. planning diets
3. educational materials
4. for food fortification
5. nutri labeling and claims
6. safety
7. food prod targets
8. designing and evaluating food assistance programs
77
using the PDRI, intakes can be quantitatively evaluated for their adequacy of the nutrient requirement/reference intake using the formula below:
% adequacy = actual intake / reference intake x 100
78
**set of dietary guideline**s based on the **eating pattern, lifestyle, and health status** of Filipinos
Nutritional Guidelines for Filipinos (NGF)
79
“graphic representations of all or some of the messages of the dietary guidelines”
food guides
80
these represent the recommended food groups in the suggested proportions for a good diet
food guides
81
PH uses which two food guides to communicate dietary guidelines
1. nutritional guide pyramid
2. food plate
82
the food ________ shows at a glance the whole day food intake recommendation
while the food ________ is a quick and easy guide on what and how much to eat per mealtime
pyramid; plate
83
simple, trustworthy guide in choosing a daily healthy diet
nutritional guide food pyramid
84
food pyramids are developed for Filipinos of different age/physiological groups such as
1. children 1-6 yo
2. ^^ 7-12 yo
3. teens 13-19 yo
4. adults 20-39
5. elderly 60-69
6. pregnant women
7. lactating women
85
in the food pyramid, the recommended servings of food to be consumed however differ in ______________
age/physiological group
86
completes the messages of the pyramid by showing the **right proportion of food groups per meal** to meet the energy and nutrient needs of healthy Filipinos.
food plate
87
three main food groups depicted in the food plate model
go, grow, glow
88
go: _____
____: "red" - fish and alternatives (meat)
glow:____
go: "brown" - rice and alternatives
grow: "red" - fish and alternatives (meat)
grow: "green" - vegetables, "orange" - fruits
89
true or false
glow foods take up the largest part which is 1/3
false; 1/2
90
_____ and ____ foods fill up 1/3 and 1/6 of the plate, respectively.
go; grow
91
true or false
there are available versions of the Pinggang Pinoy for adults, children, teens, pregnant and lactating women, and the elderly.
true
92
different methods used at the **household** and **individual** levels to measure food consumption
1. household
a. household consumption and expenditure survey (HCES)
b. direct methods to measure food consumption in the household
- food account method
- household food record method
- household 24-h recall method
2. individual method
a. quantitative
- 24-h food recall
- estimated food record
- weighed food record
b. qualitative
- dietary history
- food frequency questionnaire
93
**most common indirect** method to measure household food consumption
household consumption and expenditure surveys (HCES)
94
true or false
*household consumption and expenditure surveys (HCES)* are implemented every **4-7 years**
false; 3-6 years
95
In the Philippines, HCES is known as ___________________, which is conducted by the ________________________ every _____ years.
Family Income and Expenditure Survey (FIES)
Philippine Statistics Authority (PSA)
3 years
96
what is recorded in FIES?
expenses and type of foods consumed during a specific time period, usually 1-4 weeks
97
what is not accounted in FIES?
food wasted or food given away
98
primary purpose of HCES
to provide information for **poverty monitoring**, the **calculation of national accounts**, and as an **input for consumer price indices**
99
HCES estimate food consumption based on “________ consumption” from acquisition data
apparent
100
how is apparent consumption measured?
using a combination of acquisition and consumption data, wherein **households report **what they **acquired through purchases**, and what they **consumed from own-production and transfers**
101
what is measured in direct methods of assessing food consumption in household?
food and beverages available for consumption
102
what is excluded in direct methods of assessing food consumption in household?
food eaten away from home
***unless it is taken from the home
103
direct methods to assess food consumption include the following:
1. food account method
2. household food record method
3. household 24-h recall method
104
in this method, the household would prepare a daily record of **all food that enters the household**, either *purchased, received as gifts, or produced for household use* (recorded usually for 7 days)
food account method
105
indirect household
this method records the food actually eaten by the household
household food record method
106
in household food record method, what is included?
- weight or volume of food consumed at each meal
- brand names and ways of preparation
- amounts of raw ingredients used & final weight dish prepared
107
sum of amounts of food actually eaten by all **household** members.
household food consumption
108
total "man value" is divided from? and it is calculated to come up with?
household food consumption; food intakes per person
109
in this method, the household member who is responsible for the food preparation is interviewed about household composition and household food consumption over the previous 24 hours.
household 24-h recall method
110
methods in measuring food consumption of **individuals**
quantitative and qualitative methods
111
methods of quantitative individual food consumption measurement
- 24-h food recall
- estimated food record
- weighed food record
112
methods of qualitative individual food consumption measurement
- dietary history
- food frequency questionnaire
113
through an interview, the interviewee recalls the food intake of the previous 24-h
24-h recall method
114
# quanti method on indiv
record of all food and beverages "as eaten" is estimated by subject or caretaker
estimated food record
115
all food consumed over a defined period is weighted by the subject, caretaker, or assistant
weighed food record
116
interview method consisting of a **24-h recall** of actual intake, plus info on the **overall usually eating pattern**, followed by a **food frequency questionnaire**
dietary history
117
individual quali
uses comprehensive or specific food item list to record intakes over a given period
food frequency questionnaire
118
comprise of individual foods that a person consumes
diets
119
quantities, proportions, and combinations of different foods and beverages in diets and the frequency of how they are habitually consumed
dietary patterns
120
“reflects all the choices and decisions made by consumers, at the household or individual level, on what food to acquire, store, prepare, cook and eat, and on the allocation of food within the household (including gender repartition and feeding of children)”
consumer behavior
121
determinants that influence food choice and consumption
1. biological
2. economic and physical
3. social
4. psychological
122
biological determinants that influence food choice and consumption
a. hunger and satiety
b. palatability
c. sensory aspects
123
satisfaction of appetite and the state of feeling no hunger between two eating occasions
satiety
124
the pleasure that a person experiences when eating a certain food influenced by the sensory properties of the food including taste, smell, texture, and appearance
palatability
125
comprised of all sensory stimulation that is produced by the ingestion of a food
taste
126
main determinant of food choice
cost
127
true or false
having a higher income mean that person would have better quality diet
false; does not mean
***range of foods which one can choose from would increase
128
economic an physical
a determinant related to resources, like transpo and geographical loc
accessibility
129
true or false
nutrition knowledge does not necessarily correspond to good dietary habits
true
***lalo kapag does not know how to apply the knowledge
130
economic and physical determinants that influence food choice and consumption
a. cost
b. accessibility
c. education and knowledge
131
social determinants that influence food choice and consumption
a. influence of social class
b. cultural influences
c. social context
d. social setting
e. meal pattern
132
psychological determinants that influence food choice and consumption
a. stress
b. mood
133
social determinant
"higher-quality diets are associated with greater affluence, while energy-dense diets that are nutrient-poor are preferentially consumed by persons of lower socioeconomic status (SES)"
influence of social class
134
social determinant
effects that one or more persons have on the eating behavior of others
social influence on food intake - social context
135
# determinants to food choice and consumption
"**venue where food is eaten** can have an influence on food choices, especially due to the kinds of food available"
social setting
136
# determinants to food choice and consumption
"people have different eating occasions each day, and the motivations are different from one occasion to another"
meal pattern
137
determinant
"psychological stress, which is common in modern life, can modify behavior that can affect food choice, and thus health"
stress
138
"food has an influence on a person’s mood, but mood also has a strong influence on food choices"
mood
139
high-level panel of experts emphasized this as the main factor that shapes consumer behavior
food environment
140
“physical, economic, political and socio-cultural context in which consumers engage with the food system to make decisions about acquiring, preparing and consuming foods”
food environment
141
key elements of food environment that influence consumer behavior
1. availability and physical access to food (**proximity**)
2. economic access (**affordability**)
3. food **promotion, advertising, and information**
4. food **quality and safety**
142
_________ is a result of consumer behavior shaped by the food environment that is influenced by food supply chains
diet
143
staple food in africa
- corn
- rice
- cassava
- sorghum
- millet
144
give indigenous veggies in africa
- amaranth
- cowpea
- spider plant
- argan
145
staple food in europe
- corn
- wheat
- cassava
- rye
146
indigenous veggies in europe
- perinaldo artichokes
- formby asparagus
- filder pointed cabbage
- malselvnepe Turnip
- ermelo orange
147
staple food in asia
- rice
- wheat
- sorghum
148
indigenous veggies in asia
- bitter melon
- pamir mulberry
- okra
- mungbean
- lemongrass
149
staple foods in australia and oceana
potatoes
150
indigenous veggies in australia and oceana
- lifou island yum
- bunya nut
- kumara
- perry pear
- rourou
151
staple foods in america
- corn
- rice
- wheat
- cassava
- sorghum
152
indigenous veggies in america
- yacon
- papalo
- hinkelhatz pepper
- nova scotia
- gravenstein apple
- guayabo
153
“a product frequently consumed or associated with specific celebrations and/ or seasons; normally transmitted from one generation to another; made accurately (made with care) in a specific way according to the gastronomic heritage; with little or no processing/ manipulation; distinguished and known because of its sensory properties and associated with a certain local area, region or country”
traditional food
154
which country or region
tortillas and fajitas (corn-based recipes)
mexico
155
which country or region
soups are an important part of the main meal
south america
156
which country or region
mazamorroas or coladoas - creamlike soups
south america
157
which country or region
patajes - hearty soups
south america
158
which country or region
barbacoa
the caribbean
159
which country or region
ackee and saltfish
the caribbean - jamaica's national dish
160
which country or region
adobo
the caribbean - puerto rico
161
which country or region
sofrito (sauce made by browning onions)
the caribbean
162
which country or region
miso, unagi, yakitori
japan
163
which country or region
pecking duck
china - north china
164
which country or region
are known as the land of fish and rice
china - central china
165
which country or region
xiao long bao
china - central china
166
which country or region
szechuan dishes
- kung pao
- tea-smoke duck
- chengdu chicken
- mapo tofu
china - western china
167
which country or region
dimsum, ha gao, siumai, cha siu pao
cantonese dishes (shark's fin soup, fu young)
china - south china
168
which country or region
paper thin pastry, nut-filled pastries
the middle east
169
which country or region
satay, sour fish soup
southeast asia
170
which country or region
wheat, kebab
turkey
171
which country or region
tiropita, kreatopita, glikespites
greece
***tiropita- cheese, kreatopita - meat, glikespites - sweet
172
which country or region
olive are staple
greece
173
which country or region
moussaka
greece
*** lamb and eggplant casserole
174
which country or region
lenten grape leaves
crete
175
which country or region
chickpea fritters
crete
176
which country or region
tangine, bastoila
africa - north africa
177
which country or region
amala, egwansi, n'voufou (fufu)
africa - western africa
178
which country or region
matake (mashed plantains)
africa - eastern africa
179
which country or region
saka-saka or pondu, saka-madesu
africa - central africa
180
which country or region
braai, mealies, mashonzha
africa - south africa
181
which country or region
biryani, garam masala, dahi, kufi, rasgullas
india
182
which country or region
yorkshire pudding, roast beef, steak, fish and chips
british isles
183
which country or region
coq au vin
quiche lorraine
france
184
which country or region
prosciutto and risotto alla milanese
italy
185
which country or region
spaghetti, pizza
italy
186
which country or region
Jager schnitzel, sauerbraten
germany
187
which country or region
beers and sausages
germany
188
which country or region
goulash, wiener schnitzel, strudel
austria
189
which country or region
cheeses such as appenzeller and emmenthaler
switzerland
190
which country or region
fondues ad chocolate
switzerland
191
which country or region
ollebrod, klipfisk
scandinavia - denmark
192
which country or region
fc rikc l
scandinavia - normay
***norwegian national dish
193
which country or region
smorgasbord
scandinavia - sweden
194
which country or region
cultivated rye
scandinavia - iceland
195
which country or region
hakarl and slatur
scandinavia - iceland
196
which country or region
borsch, ukha, teur, schi
russia
197
issues on food consumption
1. food consumption and maslow's hierarchy of needs
2. changing consumption trends and drivers
a. population growth
b. changing income
c. urbanization
d. aging
3. industrialization and consumption
a. fast food culture
b. food waste
4. healthy and sustainable diets
198
when income levels increase, consumers move ________ on the maslow's hierarchy of needs
higher or lower
higher
199
consumption grew fast across all the major agricultural commodity groups since the _____
1960's
200
happenings in the changing consumption trends
dietary shift happened
- cereals and sugar <<<< meat and veggie oils
dairy products having a stable share of 10% in total protein shake
201
factors/ drivers strongly associated with current food consumption trends
a. population growth
b. changing income
c. urbanization
d. aging
202
what is the problem with fast food?
they offer extraordinarily **large serving sizes** (eating more than what they need)
**high** sugar, fat and salt
**low** in protein, fiber, vitamins, and minerals
can lead to *obesity, hypertension, dyslipidemia, heart disease, and diabetes*
203
refers to the discarding or alternative (non-food) use of food that is safe and nutritious for human consumption
food wastage
204
205
food is wasted in what ways
1. during sorting, pag panget inaalis
2. beyond the best-before date
3. unused or leftover
206
filipinos wasted an average of _____ kg/year in 2008
3.29
207
reducing food loss and waste is important in attaining which SDG goals?
SDG 2 (end hunger) and SDG 12 (ensure sustainable consumption and production patterns)
208
how can a diet be sustainable?
“protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate,
safe and healthy; while optimizing natural and human resources”
