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HNF 141 > Second Exam (Chapter 3-4) > Flashcards

Second Exam (Chapter 3-4) Flashcards

1
Q

transfer of output from production and processing through multiple channels to places where food acquisition occurs in the consumer subsystem

A

distribution

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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
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3
Q

ways and means by which food is made physically and economically available

A

food distribution

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4
Q

they provide a bridge between the people who produce food and those who sell it

A

food distributors

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5
Q

they assemble products from farmers and food manufacturers then store them or transport them straight to different marketing channels

A

food distributors

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6
Q

set of practices necessary to transfer the ownership of goods from producer to consumer

A

market channel

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7
Q

factors affecting food distribution…

A
  • trade
  • marketing
  • infrastrac
  • transport fac
  • policies on price control and im/export
  • others ( calamities and disasters)
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8
Q

in choosing marketing or distrib channels, what are the top factors considered by sellers

A
  • cost
  • flexibility
  • quick adaptation
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9
Q

3 types of food distribution

A
  1. intensive
  2. selective
  3. exclusive
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10
Q

type of food distrib

allows the producer’s products to be stocked on MAJOR, MAINSTREAM OUTLETS.

A

intensive distrib

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11
Q

type of food distrib

common for basic supplies, snack foods, magazines, and soft drinks

A

intensive distrib

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12
Q

types of food distrib

producers rely on a few intermediaries to carry their product

A

selective distrib

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13
Q

types of food distrib

common for specialized goods that carried through specialist dealers

ex: craft tools or large appliances

A

selective distrib

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14
Q

types of food distrib

producers select only very few intermediaries

characterized by exclusive dealing

A

exclusive distrib

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15
Q

types of food distrib

common for luxury goods retailers

A

exclusive distrib

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16
Q

activity of buying, selling, or exchanging goods or services between people, firms, or countries

A

trade

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17
Q

to transfer or deliver from one place to another

A

transport

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17
Q

connection between demand and supply

A

trade

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18
Q

how much product is desired

A

demand

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19
Q

amount of product people are willing to buy at certain prices

A

qd

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20
Q

how much the market can offer

A

supply

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21
Q

amount of goods producers are willing to produce when receiving a certain price

A

qs

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22
Q

food trade encompasses exchanges at diff levels including??

A
  • domestic (within and between rural and urban areas)
  • regional
  • international (im/export)
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23
Q

elements of food trade

A
  • quality roads
  • cold chain during transpo and sa marketplace
  • import regulations
  • prices and policies
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24
Q

true or false

trade plays a critical role in achieving food security and nutritional targets

A

true

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25
Q

trade helps balance food ______ and surpluses, thus facilitating food availability and contributing to price _______

A

deficits; stability

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26
Q

trade policy instruments and trade agreements that are relevant for nutrition include, among others:

A
  • export subsidies
  • domestic support provisions
  • export restrictions
  • tariff and non-tariff barriers
  • food labeling regulations
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27
Q

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”

A

trade for nutrition

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28
Q

place where products are bought or sold

A

market

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29
Q

medium through which a change of ownership of food occurs

A

market

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30
Q

it means holding for sale or displaying for sale, offering for sale, selling, and delivering or placing on the market in any other form

A

marketing

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31
Q

refersto all activities, actors, and related infrastructures and regulations around the physical sale of food and its promotion

A

food marketing

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32
Q

food marketing is about understanding the ______________ behavior

A

end consumer

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33
Q

importance of food marketing (basic reasons)

A
  1. aids in food distrib esp. to the poor
  2. contributes to economic growth and development
  3. improves rural incomes
  4. encourages market liberalization
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34
Q

function of food marketing

A

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

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35
Q

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

A

marketing channel

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36
Q

primary purpose of marketing channel in food distrib

A

bridge the gap between the producer and consumer

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37
Q

types of marketing channels

A
  1. direct selling
  2. selling through intermediaries
  3. dual distribution
  4. reverse channel
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38
Q

types of marketing channel

marketing and selling of products directly to consumers away from a fixed retail location

A

direct selling

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39
Q

types of marketing channel

go-between (or marketing through a
“middle man”) is a third party that offers intermediation services between
two trading parties

A

selling through intermediaries

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40
Q

types of marketing channel

use more than one channel simultaneously to reach the end user

A

dual distribution

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41
Q

types of market channel

consumer to intermediary to beneficiary

A

reverse channel

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42
Q

government-mandated legal minimum or maximum prices set for specified goods, usually implemented as a means of direct economic i

A

price controls

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43
Q

a direct economic intervention to manage affordability of certain goods

A

price controls

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44
Q

gov’t commonly apply price controls on ________ and essential commodities such as _______ or _______ products

A

stables; food; energy

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45
Q

fiscal measures designed to influence the level and stability of prices for certain food items

A

food price policies

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46
Q

explain law of demand

A

…

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47
Q

explain law of supply

A

…

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48
Q

relationships

demand x price:
supply x price:

A

inverse
direct

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49
Q

explain excess of supply

A

…

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50
Q

explain excess of demand

A

…

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51
Q

explain state of equilibrium

A

…

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52
Q

true or false

excess of demand happens when the prices of goods and services are set above the equilibrium price

A

false; below the eq p

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53
Q

these are prices controls that set maximum prices

A

price ceilings

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54
Q

these are prices controls that set minimum prices

A

price floors

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55
Q

true or false

price ceilings, which prevent prices from exceeding a certain maximum, cause shortages.

A

true

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56
Q

price floors, which prohibit prices below a certain minimum, cause __________ , at least for a time.

A

surpleses

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57
Q

issues on food distrib (major problems)

A
  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
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58
Q

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?
A

…

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59
Q

food and nutri security is achieved if,….

A

…adequate food is available and accessible to, and satisfactorily used and utilized by all individuals at all times to live a healthy and active life

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60
Q

true or false

food adequacy takes into consideration** only** quantity and quality

A

false; but also safety and socio-cultural acceptability of food

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61
Q

aside from the actual consumption or “eating”, what’s also included in food consumption?

A

food acquisition and food preparation

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62
Q

the procurement of foodstuffs and foods that may be raw, processed, or prepared from various outlets or market distribution channels

A

food acquisition

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63
Q

involves the transformation of raw foodstuffs into consumable foods

A

food preparation

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64
Q

eating involves three processes namely??

A
  • selecting
  • serving
  • ingesting
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65
Q

who spearhead the development of human
nutrient requirement?

A
  • World Health Organization (WHO)
  • Food and Agriculture Organization (FAO)
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66
Q

adopted by countries as part of their national dietary allowances or as bases for national standards.

A

dietary reference intakes (DRIs)

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67
Q

common bases for all countries to develop food-based dietary guidelines for their populations

A

nutritional requirements

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68
Q

developed to establish a basis for public food and nutrition, health and agricultural policies and nutrition education programs

A

food-based dietary guidelines

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69
Q

PH’s measure food and nutrient requirements tools and standards

A
  1. Philippine Dietary Reference Intake (PDRI)
  2. the dietary guidelines
  3. the food guides
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70
Q

a set of dietary standards designed for Filipinos for the daily intake of energy and nutrients and other food components

A

Philippine Dietary Reference Intake (PDRI)

***prepared by the Food and Nutrition Research Institute (FNRI)

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71
Q

four components of the PDRI

A
  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)
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72
Q

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”

A

estimated average requirement (EAR)

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73
Q

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”

A

recommended energy/ nutrient intake (REI/ RNI)

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74
Q

“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”

A

adequate intake (AI)

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75
Q

“the highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population”

A

tolerable upper intake level or upper limit (UL)

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76
Q

common uses of PDRI

A
  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
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77
Q

using the PDRI, intakes can be quantitatively evaluated for their adequacy of the nutrient requirement/reference intake using the formula below:

A

% adequacy = actual intake / reference intake x 100

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78
Q

set of dietary guidelines based on the eating pattern, lifestyle, and health status of Filipinos

A

Nutritional Guidelines for Filipinos (NGF)

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79
Q

“graphic representations of all or some of the messages of the dietary guidelines”

A

food guides

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80
Q

these represent the recommended food groups in the suggested proportions for a good diet

A

food guides

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81
Q

PH uses which two food guides to communicate dietary guidelines

A
  1. nutritional guide pyramid
  2. food plate
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82
Q

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

A

pyramid; plate

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83
Q

simple, trustworthy guide in choosing a daily healthy diet

A

nutritional guide food pyramid

84
Q

food pyramids are developed for Filipinos of different age/physiological groups such as

A
  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
Q

in the food pyramid, the recommended servings of food to be consumed however differ in ______________

A

age/physiological group

86
Q

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.

A

food plate

87
Q

three main food groups depicted in the food plate model

A

go, grow, glow

88
Q

go: _____
____: “red” - fish and alternatives (meat)
glow:____

A

go: “brown” - rice and alternatives
grow: “red” - fish and alternatives (meat)
grow: “green” - vegetables, “orange” - fruits

89
Q

true or false

glow foods take up the largest part which is 1/3

A

false; 1/2

90
Q

_____ and ____ foods fill up 1/3 and 1/6 of the plate, respectively.

A

go; grow

91
Q

true or false

there are available versions of the Pinggang Pinoy for adults, children, teens, pregnant and lactating women, and the elderly.

A

true

92
Q

different methods used at the household and individual levels to measure food consumption

A
  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
Q

most common indirect method to measure household food consumption

A

household consumption and expenditure surveys (HCES)

94
Q

true or false

household consumption and expenditure surveys (HCES) are implemented every 4-7 years

A

false; 3-6 years

95
Q

In the Philippines, HCES is known as ___________________, which is conducted by the ________________________ every _____ years.

A

Family Income and Expenditure Survey (FIES)

Philippine Statistics Authority (PSA)

3 years

96
Q

what is recorded in FIES?

A

expenses and type of foods consumed during a specific time period, usually 1-4 weeks

97
Q

what is not accounted in FIES?

A

food wasted or food given away

98
Q

primary purpose of HCES

A

to provide information for poverty monitoring, the calculation of national accounts, and as an input for consumer price indices

99
Q

HCES estimate food consumption based on “________ consumption” from acquisition data

A

apparent

100
Q

how is apparent consumption measured?

A

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
Q

what is measured in direct methods of assessing food consumption in household?

A

food and beverages available for consumption

102
Q

what is excluded in direct methods of assessing food consumption in household?

A

food eaten away from home

***unless it is taken from the home

103
Q

direct methods to assess food consumption include the following:

A
  1. food account method
  2. household food record method
  3. household 24-h recall method
104
Q

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)

A

food account method

105
Q

indirect household

this method records the food actually eaten by the household

A

household food record method

106
Q

in household food record method, what is included?

A
  • 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
Q

sum of amounts of food actually eaten by all household members.

A

household food consumption

108
Q

total “man value” is divided from? and it is calculated to come up with?

A

household food consumption; food intakes per person

109
Q

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.

A

household 24-h recall method

110
Q

methods in measuring food consumption of individuals

A

quantitative and qualitative methods

111
Q

methods of quantitative individual food consumption measurement

A
  • 24-h food recall
  • estimated food record
  • weighed food record
112
Q

methods of qualitative individual food consumption measurement

A
  • dietary history
  • food frequency questionnaire
113
Q

through an interview, the interviewee recalls the food intake of the previous 24-h

A

24-h recall method

114
Q

quanti method on indiv

record of all food and beverages “as eaten” is estimated by subject or caretaker

A

estimated food record

115
Q

all food consumed over a defined period is weighted by the subject, caretaker, or assistant

A

weighed food record

116
Q

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

A

dietary history

117
Q

individual quali

uses comprehensive or specific food item list to record intakes over a given period

A

food frequency questionnaire

118
Q

comprise of individual foods that a person consumes

A

diets

119
Q

quantities, proportions, and combinations of different foods and beverages in diets and the frequency of how they are habitually consumed

A

dietary patterns

120
Q

“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)”

A

consumer behavior

121
Q

determinants that influence food choice and consumption

A
  1. biological
  2. economic and physical
  3. social
  4. psychological
122
Q

biological determinants that influence food choice and consumption

A

a. hunger and satiety
b. palatability
c. sensory aspects

123
Q

satisfaction of appetite and the state of feeling no hunger between two eating occasions

A

satiety

124
Q

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

A

palatability

125
Q

comprised of all sensory stimulation that is produced by the ingestion of a food

A

taste

126
Q

main determinant of food choice

A

cost

127
Q

true or false

having a higher income mean that person would have better quality diet

A

false; does not mean

***range of foods which one can choose from would increase

128
Q

economic an physical

a determinant related to resources, like transpo and geographical loc

A

accessibility

129
Q

true or false

nutrition knowledge does not necessarily correspond to good dietary habits

A

true

***lalo kapag does not know how to apply the knowledge

130
Q

economic and physical determinants that influence food choice and consumption

A

a. cost
b. accessibility
c. education and knowledge

131
Q

social determinants that influence food choice and consumption

A

a. influence of social class
b. cultural influences
c. social context
d. social setting
e. meal pattern

132
Q

psychological determinants that influence food choice and consumption

A

a. stress
b. mood

133
Q

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)”

A

influence of social class

134
Q

social determinant

effects that one or more persons have on the eating behavior of others

A

social influence on food intake - social context

135
Q

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”

A

social setting

136
Q

determinants to food choice and consumption

“people have different eating occasions each day, and the motivations are different from one occasion to another”

A

meal pattern

137
Q

determinant

“psychological stress, which is common in modern life, can modify behavior that can affect food choice, and thus health”

A

stress

138
Q

“food has an influence on a person’s mood, but mood also has a strong influence on food choices”

A

mood

139
Q

high-level panel of experts emphasized this as the main factor that shapes consumer behavior

A

food environment

140
Q

“physical, economic, political and socio-cultural context in which consumers engage with the food system to make decisions about acquiring, preparing and consuming foods”

A

food environment

141
Q

key elements of food environment that influence consumer behavior

A
  1. availability and physical access to food (proximity)
  2. economic access (affordability)
  3. food promotion, advertising, and information
  4. food quality and safety
142
Q

_________ is a result of consumer behavior shaped by the food environment that is influenced by food supply chains

A

diet

143
Q

staple food in africa

A
  • corn
  • rice
  • cassava
  • sorghum
  • millet
144
Q

give indigenous veggies in africa

A
  • amaranth
  • cowpea
  • spider plant
  • argan
145
Q

staple food in europe

A
  • corn
  • wheat
  • cassava
  • rye
146
Q

indigenous veggies in europe

A
  • perinaldo artichokes
  • formby asparagus
  • filder pointed cabbage
  • malselvnepe Turnip
  • ermelo orange
147
Q

staple food in asia

A
  • rice
  • wheat
  • sorghum
148
Q

indigenous veggies in asia

A
  • bitter melon
  • pamir mulberry
  • okra
  • mungbean
  • lemongrass
149
Q

staple foods in australia and oceana

A

potatoes

150
Q

indigenous veggies in australia and oceana

A
  • lifou island yum
  • bunya nut
  • kumara
  • perry pear
  • rourou
151
Q

staple foods in america

A
  • corn
  • rice
  • wheat
  • cassava
  • sorghum
152
Q

indigenous veggies in america

A
  • yacon
  • papalo
  • hinkelhatz pepper
  • nova scotia
  • gravenstein apple
  • guayabo
153
Q

“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”

A

traditional food

154
Q

which country or region

tortillas and fajitas (corn-based recipes)

A

mexico

155
Q

which country or region

soups are an important part of the main meal

A

south america

156
Q

which country or region

mazamorroas or coladoas - creamlike soups

A

south america

157
Q

which country or region

patajes - hearty soups

A

south america

158
Q

which country or region

barbacoa

A

the caribbean

159
Q

which country or region

ackee and saltfish

A

the caribbean - jamaica’s national dish

160
Q

which country or region

adobo

A

the caribbean - puerto rico

161
Q

which country or region

sofrito (sauce made by browning onions)

A

the caribbean

162
Q

which country or region

miso, unagi, yakitori

A

japan

163
Q

which country or region

pecking duck

A

china - north china

164
Q

which country or region

are known as the land of fish and rice

A

china - central china

165
Q

which country or region

xiao long bao

A

china - central china

166
Q

which country or region

szechuan dishes
- kung pao
- tea-smoke duck
- chengdu chicken
- mapo tofu

A

china - western china

167
Q

which country or region

dimsum, ha gao, siumai, cha siu pao

cantonese dishes (shark’s fin soup, fu young)

A

china - south china

168
Q

which country or region

paper thin pastry, nut-filled pastries

A

the middle east

169
Q

which country or region

satay, sour fish soup

A

southeast asia

170
Q

which country or region

wheat, kebab

A

turkey

171
Q

which country or region

tiropita, kreatopita, glikespites

A

greece

***tiropita- cheese, kreatopita - meat, glikespites - sweet

172
Q

which country or region

olive are staple

A

greece

173
Q

which country or region

moussaka

A

greece

*** lamb and eggplant casserole

174
Q

which country or region

lenten grape leaves

A

crete

175
Q

which country or region

chickpea fritters

A

crete

176
Q

which country or region

tangine, bastoila

A

africa - north africa

177
Q

which country or region

amala, egwansi, n’voufou (fufu)

A

africa - western africa

178
Q

which country or region

matake (mashed plantains)

A

africa - eastern africa

179
Q

which country or region

saka-saka or pondu, saka-madesu

A

africa - central africa

180
Q

which country or region

braai, mealies, mashonzha

A

africa - south africa

181
Q

which country or region

biryani, garam masala, dahi, kufi, rasgullas

A

india

182
Q

which country or region

yorkshire pudding, roast beef, steak, fish and chips

A

british isles

183
Q

which country or region

coq au vin
quiche lorraine

A

france

184
Q

which country or region

prosciutto and risotto alla milanese

A

italy

185
Q

which country or region

spaghetti, pizza

A

italy

186
Q

which country or region

Jager schnitzel, sauerbraten

A

germany

187
Q

which country or region

beers and sausages

A

germany

188
Q

which country or region

goulash, wiener schnitzel, strudel

A

austria

189
Q

which country or region

cheeses such as appenzeller and emmenthaler

A

switzerland

190
Q

which country or region

fondues ad chocolate

A

switzerland

191
Q

which country or region

ollebrod, klipfisk

A

scandinavia - denmark

192
Q

which country or region

fc rikc l

A

scandinavia - normay

***norwegian national dish

193
Q

which country or region

smorgasbord

A

scandinavia - sweden

194
Q

which country or region

cultivated rye

A

scandinavia - iceland

195
Q

which country or region

hakarl and slatur

A

scandinavia - iceland

196
Q

which country or region

borsch, ukha, teur, schi

A

russia

197
Q

issues on food consumption

A
  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
Q

when income levels increase, consumers move ________ on the maslow’s hierarchy of needs

higher or lower

A

higher

199
Q

consumption grew fast across all the major agricultural commodity groups since the _____

A

1960’s

200
Q

happenings in the changing consumption trends

A

dietary shift happened
- cereals and sugar «&laquo_space;meat and veggie oils

dairy products having a stable share of 10% in total protein shake

201
Q

factors/ drivers strongly associated with current food consumption trends

A

a. population growth
b. changing income
c. urbanization
d. aging

202
Q

what is the problem with fast food?

A

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
Q

refers to the discarding or alternative (non-food) use of food that is safe and nutritious for human consumption

A

food wastage

204
Q
A
205
Q

food is wasted in what ways

A
  1. during sorting, pag panget inaalis
  2. beyond the best-before date
  3. unused or leftover
206
Q

filipinos wasted an average of _____ kg/year in 2008

A

3.29

207
Q

reducing food loss and waste is important in attaining which SDG goals?

A

SDG 2 (end hunger) and SDG 12 (ensure sustainable consumption and production patterns)

208
Q

how can a diet be sustainable?

A

“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”

HNF 141 (3 decks)

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