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45 Cards in this Set
- Front
- Back
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The study of food and how the body makes use of it |
Nutrition |
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What are the functions of nutrition |
The recognition of roles of nutrition in preventing disease or illness The concerned for adapting food patterns of individuals with their nutritional needs The awareness of the need in specified disease states to modify nutritional factors for therapeutic purposes |
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The process of breaking down of food into substance like carbohydrates proteins fats and vitamins and aid the body and its different function |
Digestion |
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What are the parts of the digestive system |
Mouth salivary glands esophagus stomach pancreas small and large intestine liver gallbladder |
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Consume of variety of nutrient dense foods and beverages within and among the basic food groups limit intakes of saturated and trans fat cholesterol added sugar salt and alcohol |
Adequate nutrients with energy needs |
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To maintain body weight in a healthy range balance calories from foods and beverages and calories expended |
Weight management |
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Engage in regular physical activity and reduced sedentary activities to promote health psychological well-being and a healthy body weight |
Physical activity |
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Fats that should be less than 10% of calories |
Saturated fat trans fat and cholesterol |
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Total fat intake between 20 to 35% |
Unsaturated fat |
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Who's fiber rich fruits vegetables and whole grains often |
Carbohydrates |
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Choose and prepare food to little salt less than 1 teaspoon at the same time consumed potassium rich foods such as fruits and vegetables |
Sodium and potassium |
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Drink alcoholic beverages in moderation |
Alcoholic beverages |
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To avoid microbial foodborne illness keep food safe clean hands food contact surfaces fruits and fruits and vegetables separate raw cooked and ready-to-eat foods cook foods to a safe internal temperature chill perishable food pump clee and defrost food properly |
Food safety |
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5 oz |
Grains |
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One and a half cups |
Vegetables |
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1/2 cups |
Fruits |
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Two and a half cups |
Dairy |
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4 oz |
Protein foods |
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How many minutes a day should you be physically active |
60 minutes |
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How many is your allowance for oils in a day |
4 teaspoons |
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Limit calories from solid fats and added sugars to |
120 calories a day |
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Reduced sodium intake to less than |
2,300 milligrams a day |
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Mandated the integration of nutrition education and the school curriculum |
Loi 441 |
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National code of marketing of breastmilk substitutes breast milk supplement and other related products |
Executive order number 51 1986 |
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Consumer act of the philippines |
Ra 7394 of 1992 |
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What are the consumer rights |
Right to basic needs Right to safety right to choice Right to information right to representation right to redress Right to consumer education Right to a healthy environment |
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The rooming in and breastfeeding act |
Ra 7600 of 1992 |
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Asin law of 1995 |
Ra 8172 |
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Food fortification act |
Ra 8976 of 2000 |
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What does the food fortification act consists of |
Voluntary food fortification and mandatory food fortification |
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When is national food fortification day |
November 7 |
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Responsible for the implementation and monitoring of the law |
Department of health |
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Serves as the policy making body particularly relativity determining what food vehicles should be fortified with what nutrients |
National nutrition council |
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Assessment of factors in upgrading their technologies by providing financial assistance and other non monetary assistance |
department of trade and industry |
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Helps in developing and implementing comprehensive programs for the acquisition design and manufacture of the machines and technologies and their transfer to manufacturers |
Department of science and technology |
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Assist many factors by providing preferential loans at preferential rates |
Landbank of the philippines of livelihood corporation |
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Food and drug administration act of 2008 |
Ra 9711 |
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Expanded breastfeeding promotion act of 2009 |
Ra 10028 |
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Food safety act of 2013 |
Ra 10611 |
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When is food safety awareness week |
October |
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Is the assurance or guarantee that food will not cause harm to the customers when it is prepared and were eaten according to its intended use |
Food safety |
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A group of illness caused by any infectious and non infectious agents |
Food and waterborne disease |
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When is allergy awareness month |
May |
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Nutrition and dietetics law of 2016 |
Ra 10 86 2 |
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Kalusugan at nutrisyon ng mga nanay actual 2018 |
Ra 11148 |
