Unit XI: Filipino Culture, Values, Practices, and Beliefs Applicable in Nutrition

Question 1

The food and culture of the Philippines are largely influenced by ____ traditions.

Answer 1

Spanish, Chinese, and American

Question 2

main food in the diet and it is usually served three times per day.

Answer 2

White rice

Question 3

primary protein source in the diet.

Answer 3

Fish

Question 4

traditional flavorings used in Filipino cuisine.

Answer 4

Vinegar, soy sauce, salt, fish sauce, and fermented fish

Question 5

commonly used for sautéing.

Answer 5

Kawali

Question 6

used for steaming rice and stewing other foods.

Answer 6

Clay pot

Question 7

Rice is considered as the main produce of the __ but during the dry periods from February to March when rain is scarce, they usually consume camote, corn, and millet as an alternative for rice. They also catch and gather fish, snails, and crabs for consumption or sale. In the earlier days, __ men usually brought tobacco and matches when hunting for wild deer and wild pigs. In the forests, they also gather rattan, edible fruits, beeswax and honey, and wild edible or ornamental plants.

Answer 7

Bontoks

Question 8

red variety of rice that is long-grained, tastier, and comes in various forms

Answer 8

kintoman

Question 9

Rice which is soft and sticky when cooked

Answer 9

balatin-naw

Question 10

Rice which is slightly rough on the palate when eaten

Answer 10

putaw

Question 11

rice wine of Ibaloys

Answer 11

tafey

Question 12

white lowland type that is planted during the rainy season

Answer 12

talon

Question 13

Domesticated pigs were not only used for consumption but also as a symbol of wealth while the domesticated chicken is used as a source of food during childbirth or illness but is not a part of the regular diet.

Answer 13

Ikalahans

Question 14

Because of fertile soils and climate of Benguet, the __ are predominantly farmers. There are two varieties of rice.

Answer 14

Ibaloys

Question 15

The basic meal of the ___ is composed of a staple starch, more commonly rice as it is their staple food served with dishes like vegetables, fish or snails, flavorings, and sometimes, cooked animal meat like chicken and pig.

Answer 15

Ifugaos

Question 16

consume two meals a day; once in the mid-morning and one in the late afternoon, or one at noon and the other in the evening. Though most of their meals include rice, rice is always scarce because of the limited womanpower. Hence, they resort to trade to satisfy demands.

Answer 16

Isneg

Question 17

Due to the availability of water, two planting seasons are possible in the kalingas rice terraces. They plant three varieties of rice namely onoy, oyakand dikit/diket.

Answer 17

Kalingas

Question 18

Wet rice agriculture is their main economic activity with some fields toiled twice a year while others only once due to too much water or no water at all. There are two varieties of rice. called topeng which are planted in June and July and harvested in November and December, and ginolot which are planted in November and December and harvested in June and July.

Answer 18

Northern Kankana-eys

Question 19

, the chief mains of livelihood are hunting and foraging. Wild animal meat such as deer, boar, civet cats, and lizards are salted and dried under the sun to preserve it. there are also two varieties of rice namely kintomanand saranayor bayag. The kintoman, just as mentioned earlier, is more popularly known as red rice due to its color. On the other hand, saranay is whitish and small-grained.

Answer 19

Southern Kankana-eys

Question 20

There are two types of practices for rice cultivation namely wet-rice cultivation and swidden/kaingin. Corn is also planted as a major subsistence and as a replacement for rice.

Answer 20

Tingguians/Itnegs

Question 21

a caring profession

Answer 21

Nursing

Question 22

encompasses empathy for and connection with people. It is best demonstrated by a nurse’s ability to embody the core values of professional nursing.

Answer 22

Caring

Question 23

a person who develops a new idea and takes the risk of setting up enterprises to produce services which satisfy customers need and well-being.

Answer 23

Entrepreneur

Question 24

the process of starting a business or other organization where entrepreneur develops a business plan, acquires the human and other required resources, and is fully responsible for its success or failure with the capacity and willingness to develop organize and manage a business venture along with any of its risks to make a profit.

Answer 24

Entrepreneurship

Question 25

the practice and process that results in creativity, innovation, development, and growth of nutrition businesses.

Answer 25

Nutripreneurship

Question 26

nutritionists’ innovators who use a process of changing the current situation of the existing products and services, to set up new products and new services.

Answer 26

Nutripreneurship/ Dietitian Entrepreneurship

Question 27

provide comprehensive food (malted products) and nutrition services to individuals, groups, foodservice and restaurant managers, food vendors and distributors, athletes, sports teams, and company employees.

Answer 27

Nutritionists and Dietitians Entrepreneurs