General
Energy input > Energy output = ?
Weight gain
High protein food (seafood, beef, poultry, eggs, dairy)
Produce
How to reduce food-waste at home?
Practice FIFO / FEFO
Take stock and plan meals around the products that are closest to their expiration
Cook and serve with a plan. Follow recipes and prepare “just enough”
Eat leftovers or encourage friends and family to take leftovers home
Store leftovers in the freezer to enjoy after you’ve had a break from them for a little while
Go for plant-based meals
Assess best-before dates (vs. use by)
Do not go hungry to the food shops
Prepare a list of what you actually need before heading to the food shops
Which of the regions have the highest prevalence of food insecurity?
Middle East and North Africa
Who are most affected by EDs?
Females
Adolescents & early adults
What's the difference between a nutritionist and dietitian?
Nutritionist has a BS in Nutrition, can work in all the previously mentioned fields, except: Hospitals and other healthcare facilities, Private clinic
Dietitian has a BS in Nutrition, at least six-month training in a hospital, and successfully passed the oral colloquium test
What are the ideal conditions for microorganisms?
Nutrients
Moisture
Warmth (4°C to 57°C)
What is the difference between food loss and food waste?
Food loss: at production level
Food waste: at consumption level
What is the prevalence of hunger in the world in 2020?
9.9%
Which ED is characterized by lanugo?
Anorexia nervosa
What are the faces of malnutrition?
Wasting (low weight-for-height)
Stunting (low height-for-age)
Underweight (low weight-for-age)
Overweight
Micronutrient deficiencies
Which groups of people face added risks?
Fetuses of Pregnant women
Very young children
People with chronic illnesses or weakened immune systems
Older adults
Right now, we don't produce enough food to feed our population
FALSE
Food availability: Availability for households at a national level
Food access: Ability (physical & economical) to purchase sufficient food
Food utilization: Intrahousehold ability to consume food and the individual’s ability to properly absorb nutrients
Binge eating is characterized by binge eating episodes followed by purging
What are the SDGS related to nutrition?
SDG2: Zero hunger
SDG3: Good health and well-being
SDG12: Responsible consumption and production
What are the practices to defeat microorganisms?
Clean. Separate. Cook. Chill.
How much of the food produced in the world for human consumption every year gets lost or wasted?
1/3
How do we identify malnutrition?
Screening tools (MUST, AND-ASPEN)
Nutrition Assessment (Anthropometrics, diet recall, ffq)
What are physical signs of bulimia nervosa?
Repeated exposure of teeth to acid in vomit →demineralization and tooth decay
Salivary glands swelling (infection from persistent vomiting)
Stomach ulcers and tears in oesophagus
Constipation (frequent laxatives)
Bruised or callused knuckles, bloodshot eyes, light bruising under eyes
What is the BMI?
Calculation that uses your height and weight to estimate body fat (weight in kg/height in cm2)
What is the minimum internal cooking temperature needed?
75°C
Industrialized and developing countries dissipate roughly the same quantities of food
TRUE
What are the criteria for the Malnutrition identification tool AND-ASPEN ?
Insufficient energy intake
Significant unintentional weight loss
Loss of muscle mass
Loss of subcutaneous fat
Fluid accumulation
Diminished Handgrip Strength
What ED is characterized by the ingestion of nonnutritive substances?
PICA