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Public Health
Public Health Nutrition
| Question | Answer |
|---|---|
| Any substance the body can take in and assimilate (essential for life) | Food |
| Derived from plant and animal sources | Food |
| Provide energy and nutrients which is used by the body for maintenance, growth and repair | Food |
| The food and beverages a person who usually eats and drinks. | Diet |
| The quality of which affects the risk of chronic diseases. | Diet |
| No good or bad food, only bad diets. | Diet |
| Nutrition is the food you eat and how the body uses it. We eat to live, to grow, to keep healthy and well, and to get energy for work and play. | Basic Concept of Nutrition |
| Food is made up of different nutrients needed for growth and health. | Basic Concept of Nutrition |
| All persons, throughout life, have need for the same nutrients, but in varying amounts. | Basic Concept of Nutrition |
| The way food is handled influences the amount of nutrients in food, its safety, appearance, and taste. | Basic Concept of Nutrition |
| The 3 major food groupings are based on the main functions of the nutrients found in the food | Energy-giving foods (CHO, fats and oils) Body-building food (CHONS) Body-regulating food (vitamins and minerals) |
| Energy-giving food is composed of | CHO, FATS AND OILS |
| Body-building food is composed of | CHONS |
| Body-regulating food is composed of | Vitamins and Minerals |
| What do you understand by biological value? | Biological value is the percentage of protein absorbed that is retained and utilized by the body. The main function of proteins is to build and repair body tissues. |
| Give examples of vegetables sources of protein. | Soybeans, kidney beans, lima beans, peas, chickpea. |
| The country’s policy-making and coordinating body on nutrition | National Nutrition Council |
| Country’s guide for action for nutrition improvement. | Philippine Plan of Action for Nutrition (PPAN) |
| PPAN stands for | Philippine Plan of Action for Nutrition |
| Strategies to Address Malnutrition (1-4) | 1. Eradicate extreme poverty and hunger 2. Achieve universal primary education 3. Promote gender equality 4. Reduce child mortality |
| Strategies to Address Malnutrition (5-8) | 5. Improve maternal health 6. Combat HIV/AIDS, malaria, other diseases 7. Ensure environmental sustainability 8. Develop a global partnership for development |
| Sustainable Development also called as | Global Goals |
| Universal call to action to end poverty, protect the planet and ensure that all people enjoy peace and prosperity | Global Goals |
| How many goals on the successes of the MDG | 17 goals |
| Year of Agenda of United Nations Development Programme | 2030 |
| SDG stands for | Sustainable Development Goals |
| SDG 1 | No poverty |
| SDG 2 | Zero hunger |
| SDG 3 | Good health and well-being |
| SDG 4 | Quality education |
| SDG 5 | Gender Equality |
| SDG 6 | Clean water and sanitation |
| SDG 7 | Affordable and clean energy |
| SDG 8 | Decent work and economic growth |
| SDG 9 | Industry, innovation and infrastructure |
| SDG 10 | Reduced inequalities |
| SDG 11 | Sustainable cities and communities |
| SDG 12 | Responsible consumption and production |
| SDG 13 | Climate action |
| SDG 14 | Life below water |
| SDG 15 | Life on land |
| SDG 16 | Peace, justice and strong institutions |
| SDG 17 | Partnership for the goals |
| Mild starvation leads to weakness and irritability | Food |
| Severe starvation leads to hallucination, illness and death | Food |
| Dehydration can lead to decreased alertness up to death | Water |
| Aesthetic appeal of food | Sensory |
| 3 Biological Needs | Food Water Sensory |
| Higher incomes result to greater food choice and higher education | Economic factors |
| Low incomes are associated with unbalanced diets in developing countries | Economic factors |
| Rural or urban location | Physical factors |
| Access to transport increases consumer choices | Physical factors |
| Accessibility and availability of food (e.g. vending machines) | Physical factors |
| Lack of time leads to consumption of convenience foods | Time factors |
| Key to improve diet is to improve quality of convenience foods | Time factors |
| 3 Psychological factors | Emotional eating External cues Esteem |
| Stress can depress appetite or lead to binges | Emotional eating |
| Food appearance | External cues |
| Prestige, feeling of accomplishment, social acceptance | Esteem |
| Study of food in relation to health | Nutrition |
| Science of food, the nutrients and other substances: action, interaction, balance in relation to health and disease; process involved in use of the organism | Nutrition |
| Theory and practice of nutrition as a science through organized community report | Public Health Nutrition |
| Prevent, promotion, protection, conservation of health through proper nutrition | Public Health Nutrition |
| 6 Categories of nutrients | Water Carbohydrates Fats Protein Vitamins Minerals |
| More essential than food | Water |
| Dehydration can kill faster than starvation (29% body water loss) | Water |
| Under ordinary conditions 2,000-2,500ML per day or 8-10 glasses of water for healthy adults | Water |
| 5 Water function | Universal solvent Excretion of waste Lubricant and shock absorber Regulates body temperature Maintain blood volume and pressure |
| 3 Carbohydrates Classification | Monosaccharides Disaccharides Polysaccharides-Ingestible |
| 3 types of monosaccharides: | Glucose Fructose Galactose |
| Also called as blood sugar or dextrose | glucose |
| principal product formed during hydrolysis of more complex CHO | glucose |
| only fuel used by the CNS and RBC | glucose |
| sweetest of all natural sugars | fructose |
| also called fruit sugar or levulose | fructose |
| converted to glucose in the liver | fructose |
| formed during the hydrolysis of lactose | galactose |
| converted to glucose in the liver | galactose |
| constituent of the brain cells | galactose |
| 3 types of Disaccharides: | sucrose maltose lactose |
| Sources of sucrose: | table sugar sugar cane sugar beet |
| mostly widely distributed | sucrose |
| sources of maltose: | drinks with malt (MILO) |
| also called malt sugar | maltose |
| aka milk sugar | lactose |
| less sweet of the sugar | lactose |
| 3 types of Polysaccharides-Digestible | Starch Dextrin Glycogen |
| Sources of starch: | rice, cereals, pasta, breads, beans, potatoes |
| resistant starch: control diabetes | starch |
| intermediate of starch and glucose | dextrin |
| storage form of glucose in liver and muscle | glycogen |
| Hypocholesterolemic | Soluble fiber |
| hypoglycemic effect | Soluble fiber |
| diarrhea | Soluble fiber |
| prevents constipation | Insoluble fiber |
| prevents intestinal problems such as hemorrhoids | insoluble fiber |
| Energy source of carbs? | 4kcal/g |
| Maintain BGL | Carbs function |
| energy source for cns | Carbs function |
| protein-sparer | Carbs function |
| fiber health and normal functioning of GI | Carbs function |
| Regulator of fat metabolism | Carbs function |
| satiety and delays hunger | Carbs function |
| Energy source of protein? | 4kcal/g |
| Protein Classification | complete or high biological value Partially complete Incomplete |
| Contains all essential AA | Complete or high biological value |
| Can maintain life but not support growth | Partially complete |
| cannot support life nor growth | incomplete |
| 3 regulator body processes | Osmotic pressure Transport of nutrients Buffers |
| Antibodies | globulins and bind and inactivate antigens |
| Derived mainly from land animals and coconut oil | SAFA |
| solid at room temp | SAFA |
| liq at room temp | UNSATURATED FA |
| Lacks hydrogen atoms | UNSATURATED FA |
| MUFA AND PUFA | UNSATURATED FA |
| Energy source of fats | 9kcal/g |
| 1 lb fat = | 3500kcal |
| Structural role | Proteins |
| structural function | fats |
| 2 regulator body process | spares protein Carrier of fat-sol vitamins |
| Precursor of fats | Prostaglandin and leukotrienes |
| Satiety value of fats | Reduce gastric motility and stay in stomach is longer |
| special function of fats | dietary lubricant and emulsifying agent (lecithin) |
| increased calories | Weight gain |
| increase cholesterol can cause | HPN, atherosclerosis, CHD and stroke |
| saturated fats: fats excess | increase in cholesterol levels |
| trans fans: fats excess | mostly come from processed food, hydrogenation of vegetable oils, behaves just like saturated fat |
| Water soluble vitamins examples: | B1,2,3,6,7,9,12 and Vit C |
| Fat soluble vitamins examples: | ADEK |
| Energy release vitamins | B1,2,3,5,7 |
| Enzyme function vitamins | B1,2,3 |
| Antioxidant vitamins | VIT A,C,E |
| Blood vitamins | VIT K, B6,9,12 |
| Eyesight vitamins | VIT A |
| Bones vitamins | VIT D and K |
| B1 deficiency | beri beri |
| B2 deficiency | Cheilosis |
| B3 deficiency | Pellagra |
| B6 deficiency | Microcytic anemia |
| B12 deficiency | Pernicious anemia |
| VIT C deficiency | Scurvy |
| VIT A deficiency | Dermatosis, keratomalacia |
| VIT D deficiency | Rickets |
| VIT E deficiency | RBC hemolysis |
| VIT K deficiency | Hemorrhagic disease |
| Macrominerals numerals | Greater than 0.005% |
| Microminerals numeraks | Less than 0.005% |
| 0.005% in pp | 50 ppm |
| Ca | Macrominerals |
| P | Macrominerals |
| S | Macrominerals |
| Mg | Macrominerals |
| Na | Macrominerals |
| K | Macrominerals |
| Cl | Macrominerals |
| Fe | Microminerals |
| Zn | Microminerals |
| I | Microminerals |
| Cu | Microminerals |
| Co | Microminerals |
| Fl | Microminerals |
| Se | Microminerals |
| Integral part of the cell, tissue subs or organic compounds in the body | Structural func of minerals |
| Regulating function: Normal exchange of materials between body fluid compartments | Minerals |
| Regulating function: Maintain acid base balance | Minerals |
| Regulating function: Contractility of muscles | Minerals |
| Regulating function: Irritability of nerves | Minerals |
| Regulating function: Digestive and metabolic processes | Minerals |
| Calcium deficiency | Osteoporosis |
| Fe deficiency | Anemia |
| Zn deficiency | Impaired immunity |
| Iodine deficiency | Creatinism |
| Fluorine deficiency | Dental caries |
| Units of energy | Calories |
| Units of weight | Gram |
| Energy yielding is toxin, not a nutrient | alcohol |
Created by:
kateperryy