DOÑA REMEDIOS TRINIDAD ROMUALDEZ MEDICAL FOUNDATION, INC.

COLLEGE OF NURSING
2nd Semester S.Y. 2019-2020

Date: August 12, 2020

ENVIRONMENTAL SCIENCE

FOOD AND AGRICULTURE QUIZ

(Pls. Take note that this Activity will be considered as your Quiz)

Name: Liao, Eani Katrina Y. Section: BSN 2C

I. Name 2 nutritional deficiencies and identify and explain the cause, effects and its prevention and
health management indicating the food sources. Explain your answer in full sentences.

II. Identify 2 food contaminants from among these categories: biological, chemical or radioactive.
Identify the sources and explain how they can cause contamination and its health effect and prevention.
Explain your answer in full sentences.

III. Identify 1 occupational health hazards in agriculture. Explain the health effects and its preventive
measures? Explain your answer in full sentences.

Prepared by: Ivy V. Rosales, MAN (CAR), RN

Deadline of Submission: August 19, 2020 before 5:00pm

(PLEASE DO NOT COPY and PASTE THE ABOVE QUESTIONS)

YOU MAY ANSWER USING THIS FORMAT:

 DOÑA REMEDIOS TRINIDAD ROMUALDEZ MEDICAL FOUNDATION, INC.
COLLEGE OF NURSING
2nd Semester S.Y. 2019-2020

Name: Eani Katrina Y. Liao SECTION: BSN- 2C SCORE: ______________

I. NUTRITIONAL DEFICIENCY

1. Iron- Deficiency Anemia

a. Cause

Iron deficiency occurs when our body doesn't have sufficient iron to produce hemoglobin. We all
know that hemoglobin is the part of red blood cells which gives blood its red color and allows the red
blood cells to carry oxygenated blood throughout our body. If we aren't consuming sufficient iron, or if
we’re losing too much iron, our body can't produce enough hemoglobin, and iron deficiency anemia will
eventually grow.

The causes of iron deficiency anemia include blood loss. The blood contains iron within red
blood cells. So if we lose blood, we lose some iron especially those women with heavy periods are at risk
of it because they lose blood during menstruation. Second is a lack of iron in our diet. Our body regularly
gets iron from the foods we eat. If we eat too little iron, over time our body can develop iron deficient.
Lastly, it is because of pregnancy. Without iron supplementation, iron deficiency anemia happens in
many pregnant women for the reason of, their iron stores is essential to serve their own increased blood
volume as well as be a basis of hemoglobin for the growing of their fetus.

b. Effects

Iron-deficiency anemia may range from mild to severe. People with mild or moderate iron-
deficiency anemia may have extreme fatigue, weakness in the body, pale skin, and chest pain. Effects
may be seen generally worsen such as anemia, inflammation, cold hands and feet, fast heartbeat or
even shortness of breath. If it is left untreated, iron deficiency can cause complications and may be
perceived as life-threatening.

c. Preventive Measures and management

Treatment for iron-deficiency anemia will depend on its cause and severity. But treatments may
include iron supplements; eat foods containing vitamin C to enhance iron absorption particularly
drinking orange juice and dietary changes such as pork, sea foods, leafy vegetables, and breads, may
even have procedures, surgery. For the pregnant women, to prevent iron deficiency anemia in infants,
feed the baby with breast milk or iron-fortified formula for the first year. If it is now severe iron-
deficiency anemia, it may require intravenous (IV) iron therapy or a blood transfusion.
2. Calcium- Deficiency

a. Cause

Calcium is very significant for optimal bone health throughout our lives. When we say calcium-
deficiency, it is a low blood level of calcium or may even call as hypocalcemia. The causes of calcium-
deficiency include; poor calcium intake over a long period of time, especially in childhood, medications
that may decrease calcium absorption, dietary intolerance to foods rich in calcium, even hormonal
changes, especially in women and also certain genetic factors.

b. Effects

Early stage calcium deficiency may not have effects. However, it will develop as the condition
progresses which comprise confusion or memory loss, muscle spasms, numbness and tingling in the
hands, feet, and face, depression, hallucinations, weakness in the body and mostly muscle cramps.
Calcium deficiency can also affect all parts of the body, resulting in weak nails, slower hair growth, and
fragile, thin skin.

c. Preventive Measures and management

Calcium deficiency is usually easy to treat sometimes. It typically involves adding more calcium
to our diet. We should remember that we do not self-treat by taking a lot of calcium supplements.
Taking more than the recommended dose without your doctor’s prescriptions can lead to serious issues
like kidney stones. We should take calcium supplements such as calcium carbonate, which is the least
expensive and has the most elemental calcium. May also take vitamin D is important because it
increases the rate calcium is absorbed into your blood. May drink milk, orange juice or eat eggs. Of
course, we need lifestyle changes in order to be healthy such as maintaining a healthy body weight,
exercising regularly, and restricting tobacco use and alcohol intake.

II. FOOD CONTAMINANT

1. Microbiological Contaminants/Hazards

a. Source and Cause of contamination

Biological contamination occurs when food becomes contaminated by living organisms or the
substances they produce. This includes biological matter produced by humans, rodents, insects and
microorganisms. Contamination of food can happen at any point of production: growing, harvesting,
processing, storing, shipping or preparing. Cross-contamination is often the cause and it is the transfer
of harmful organisms from one surface to another. This is especially troublesome for raw, ready-to-eat
foods, such as salads or other produce because these foods aren't cooked; harmful organisms aren't
destroyed before eating and can cause food poisoning.
 b. Health effect and prevention

The health effects of this biological contamination are; nausea and vomiting, watery or bloody
diarrhea, abdominal pain and cramps, and fever. As for the prevention, we should keep high-risk foods
such as meat, poultry, and dairy, eggs out of the Temperature Danger Zone, purchase, and store,
prepare, cook and serve high-risk foods properly, wash hands all the time, regularly clean and sanitize all
food contact surfaces and equipment, proper disposal of garbage or used foods and maintain good
overall hygiene and sanitation of the premises

2. Physical Contaminants

a. Source and Cause of contamination

Physical contamination occurs when a physical object enters food at some stage of the
production or preparation process. Physical objects in food can be a choking hazard and often introduce
biological contaminants as well. It can be found in food include jewelry, hair, plastic, bones, stones, pest
bodies, and cloth. Moreover, if there are problems with the food premises or equipment, such as flaking
paint or loose screws in a piece of equipment, then these may also enter food.

b. Health effect and prevention.

The health effects of this physical contamination are; nausea and vomiting, watery or bloody
diarrhea, abdominal pain and cramps, fever, muscle weakness, bloody vomit or stools and diarrhea for
more than three days. To minimize the risk of physical food contamination, we should wear hair neatly
tied back or wear a hair/beard net, keep our jewelry if it is not needed especially when we are cooking,,
wear brightly colored bandages that can be easily seen if they fall off, throw out and replace broken
dishware, glassware and equipment, use a plastic or metal scoop for ice and take note not to use glass,
and also to wash fruits and vegetables thoroughly.

III. OCCUPATIONAL HEALTH HAZARDS IN AGRICULTURE

1. Physical Hazards

a. Health effects

As we all know, physical hazard is the most common type of workplace hazards. Examples of
physical hazards include microwave and radio- frequency, the source would be microwave ovens, radio
and TV transmission, for the health effects like heating of the body, central nervous system (CNS)
effects. Exposure to loud noises would be perceived. The source would be no isy machines and loud
speakers and for the health effects it can have a disability of hearing loss, stress and annoyance. For the
slips, trips, falls, the sources would be Slippery and cluttered floors and working surfaces and it can
injure our bones, may have bodily injury and permanent disability. Lastly, for the vibrations, the source
would be working on a vibrating platform, driving, and the health effects would have back disorders, and
wide range of health conditions.
 b. Preventive measure

For the microwave and radio- frequency, we should stay as far away from a source as possible.
Use appropriate shielding such as making sure that the microwave oven door seals properly so that no
radiation leaks when the oven is on. Remember to avoid all unnecessary exposures. For the noise
hazards, buy quieter machines and equipment. Build enclosures and barriers to stop noise from reaching
people. Wear ear protection and reduce hours of listening to loud music or limit exposure time. When
working at heights: use proper safety equipment; follow safe work practices and protocols; keep the
floors free from debris and spills and if there is spills clean up immediately. As for the vibration isolator
mounted seats for vehicle operator and may even mounted rotating machines.