#16.Nutrition In The Barangay Food Terminal Philippines. More info www.youmanitas.com

43 %
57 %
Information about #16.Nutrition In The Barangay Food Terminal Philippines. More info...
Health & Medicine

Published on January 15, 2009

Author: ginosmit

Source: slideshare.net

Description

#16.National Nutrition Council. Nutrition In The Barangay Food Terminal Philippines. Posted by Youmanitas Fair Aid The Netherlands.

Nutrition in the Barangay Food Terminal Prepared by the National Nutrition Council

We’ll talk about. . . Malnutrition Hunger Consequences of malnutrition The Philippine Plan of Action for Nutrition Hunger-Mitigation Program Framework Nutrition in the Barangay Food Terminal

Malnutrition

Hunger

Consequences of malnutrition

The Philippine Plan of Action for Nutrition

Hunger-Mitigation Program Framework

Nutrition in the Barangay Food Terminal

Vitamin A Deficiency Iodine Deficiency Disorders Major nutrition problems Obesity Protein-Energy Malnutrition Iron Deficiency Anemia

Underweight children : 27% adults : 12% Iodine deficiency disorders children : 11% Iron deficiency anemia infants : 66% pregnant : 44% Vitamin A deficiency children : 40% Increase in diet-related non-communicable diseases Nutrition situation in summary

Underweight

children : 27%

adults : 12%

Iodine deficiency disorders

children : 11%

Iron deficiency anemia

infants : 66%

pregnant : 44%

Vitamin A deficiency

children : 40%

Hunger Incidence (%) 21.0 21.7 12.0 Mindanao 14.7 13.7 18.0 Bal. Luzon 16.0 14.3 13.3 Visayas Source: Quarterly Surveys on Hunger, Social Weather Stations Surveys 18.3 21.0 16.7 NCR 4.2 700,000 16.9 3.9 600,000 16.7 2.6 400,000 15.5 Severe No. of Families Total 1 st Qtr 2006 4 th Qtr 2005 3 rd Qtr 2005 Severity of Hunger/Area 17.3 10.0 17.7 15.0 3.4 580,000 13.9 2 nd Qtr 2006

Violation of human rights Malnourished children Inability to concentrate in school School drop-out Lack skill/ low literacy Under/unemployed malnourished adults Low productivity Poverty Weak resistance Infections Early death Consequences of malnutrition

PNP 1974-1977 PNP 1978-1982 FNP 1984-1987 PFNP 1987-1992 PPAN 1993-1998 PPAN 1999-2004

Home, School and Community Food Production Food Assistance Food Fortification Micronutrient Supplementation Livelihood Assistance Nutrition Information, Communication and Education Nutrition in Essential Maternal and Child Health Services PPAN Programs

Home, School and Community Food Production

Food Assistance

Food Fortification

Micronutrient Supplementation

Livelihood Assistance

Nutrition Information, Communication and Education

Nutrition in Essential Maternal and Child Health Services

Hunger-Mitigation Program Framework Unavailable or insufficient food to eat HUNGER No money to buy food Hunger Mitigating Measures Produce more food Enhance efficiency of logistics and food delivery Put more money in poor people’s pockets Diversify Diet Manage population Productivity programs including livestock, crops, marine regeneration (mangrove and coastal fishery development), farm family ( Gulayan ng Masa ) and irrigation – DA, DENR, NIA Barangay Food Terminal & Tindahan Natin - NFA Ports (RORO)-maximum use of private ports, shipping – DOTC/PPA Farm to market roads – DPWH, DA, DAR Role of LGUs in efficient transport – Leagues of P/C/M/B Food for School Program – DepEd, DSWD Creation of NGO network to support feeding programs – DSWD Community tradeable rice certificates - NFA Demand Side/Entitlement Supply Side a) Improve productivity in coconut areas (coconut coir, virgin coconut oil & other value-adding products; coconet production) through coco levy funds – DA, PCA b) More aggressive micro financing – PCFC, LBP c) Maximize employment opportunities in construction & maintenance farm-to-market road, irrigation and roadside maintenance – DPWH, MMDA d) Aggressive training (out-of-school youths, unemployed and recent OFW returnees from KSA) – TESDA e. Upland land distribution (4M ha for jatropha, rubber) - DAR Conduct social marketing – DOH, NNC Nutrition education in schools - DepEd Responsible parenthood – ULAP, Leagues of P/C/M/B

Barangay Food Terminal & Tindahan Natin - NFA

Ports (RORO)-maximum use of private ports, shipping – DOTC/PPA

Farm to market roads – DPWH, DA, DAR

Role of LGUs in efficient transport – Leagues of P/C/M/B

Food for School Program – DepEd, DSWD

Creation of NGO network to support feeding programs – DSWD

Community tradeable rice certificates - NFA

Conduct social marketing – DOH, NNC

Nutrition education in schools - DepEd

Basic Nutrition GO, GROW, GLOW food groups How to meet nutritional requirements

GO, GROW, GLOW food groups

How to meet nutritional requirements

GROW Eat a variety of foods every day Rice GO GLOW MILK

The human body needs more than 40 different nutrients for good health. NO single food can provide all the nutrients in the amounts needed. Eat a variety of foods every day

The human body needs more than 40 different nutrients for good health.

NO single food can provide all the nutrients in the amounts needed.

Rich in carbohydrates, main source of energy Sources are: rice & rice products, corn & corn products, cereals, bread & other bakery products, starchy roots & tubers, rice flour and other noodles Rice GO foods

Rich in carbohydrates, main source of energy

Sources are: rice & rice products, corn & corn products, cereals, bread & other bakery products, starchy roots & tubers, rice flour and other noodles

GO foods Lack of carbohydrates may result in: Underweight and/or loss of weight General weakness Poor physical performance Fainting or collapse, in severe deficiency

Lack of carbohydrates may result in:

Underweight and/or loss of weight

General weakness

Poor physical performance

Fainting or collapse, in severe deficiency

Fats are also included in this food group It is a concentrated source of energy and helps absorbs, transport and store fat-soluble vitamins A, D, E, K Fats provides essential fatty acids which have important functions in the body GO foods

Fats are also included in this food group

It is a concentrated source of energy and helps absorbs, transport and store fat-soluble vitamins A, D, E, K

Fats provides essential fatty acids which have important functions in the body

Lack of fat in daily meals results in: Underweight Sluggishness Skin irritations similar to eczema Signs and symptoms of fat-soluble vitamin deficiencies, esp. vitamin A GO foods

Lack of fat in daily meals results in:

Underweight

Sluggishness

Skin irritations similar to eczema

Signs and symptoms of fat-soluble vitamin deficiencies, esp. vitamin A

Rich in protein needed for building and repairing body tissues for growth and maintenance GROW foods Builds resistance to infection Supplies additional energy MILK

Rich in protein needed for building and repairing body tissues for growth and maintenance

Builds resistance to infection

Supplies additional energy

GROW foods Sources are: meat, internal organs, chicken, eggs, fish, shellfish, milk, milk products, munggo and other dried beans, nuts MILK

Sources are: meat, internal organs, chicken, eggs, fish, shellfish, milk, milk products, munggo and other dried beans, nuts

GROW foods Lack of protein results in: Retarded growth in children Low resistance to infection at any age Slow recovery from illness Low birth weight Anemia Loss of weight Edema, skin lesions, mental sluggishness

Lack of protein results in:

Retarded growth in children

Low resistance to infection at any age

Slow recovery from illness

Low birth weight

Anemia

Loss of weight

Edema, skin lesions, mental sluggishness

Rich in vitamins and minerals, these are essential for body functions; also important for growth and normal functioning of the body Rich source of fiber GLOW foods

Rich in vitamins and minerals, these are essential for body functions; also important for growth and normal functioning of the body

Rich source of fiber

How do we meet these requirements? Use the Food Pyramid as guide

How do we meet these requirements? Proper meal planning – think VARIETY of foods!

Proper meal planning

– think VARIETY of foods!

How do we meet these requirements?  Proper meal planning Preparation of low-cost menus All food groups present when planning for meals GO,GROW, GLOW!

 Proper meal planning

Preparation of low-cost menus

All food groups present when planning for meals

Considerations in Meal Planning Adequacy and availability of foods Traditions and customs Economic resources/considerations Personal likes and dislikes Suitable combinations of foods

Adequacy and availability of foods

Traditions and customs

Economic resources/considerations

Personal likes and dislikes

Suitable combinations of foods

Considerations in Meal Planning Seasonality Staying quality of food Ease of food preparation Meal patterns

Seasonality

Staying quality of food

Ease of food preparation

Meal patterns

Low-cost menus Use of available resources Use of indigenous fruits and vegetables Use of sakto packs ( pinakbet, nilaga, pochero ) Example of a low-cost menu: Breakfast Hard cooked egg Rice Fresh fruit Lunch Nilagang Manok Rice Fresh fruit Dinner Fried galunggong Pinakbet Rice Fresh fruit

Use of available resources

Use of indigenous fruits and vegetables

Use of sakto packs ( pinakbet, nilaga, pochero )

Example of a low-cost menu:

Barangay Food Terminal As outlet of nutritious, safe and affordable food commodities

As outlet of nutritious, safe and affordable food commodities

What should be sold in BFT? A. Source of Carbohydrates Fortified rice and its products Corn and its products Fortified flour Bread and other bakery products Rootcrops and tubers (camote, cassava) Noodles, fortified Sugar

A. Source of Carbohydrates

Fortified rice and its products

Corn and its products

Fortified flour

Bread and other bakery products

Rootcrops and tubers (camote, cassava)

Noodles, fortified

Sugar

What should be sold in BFT? B. Source of Protein Meat (pork and beef) Chicken Fish Eggs Milk and its products Beans and legumes

B. Source of Protein

Meat (pork and beef)

Chicken

Fish

Eggs

Milk and its products

Beans and legumes

What should be sold in BFT? C. Source of Fats Vegetable oils - fortified Margarine (fortified or enriched) Butter

C. Source of Fats

Vegetable oils - fortified

Margarine (fortified or enriched)

Butter

What should be sold in BFT? D. Source of Vitamins and Minerals Green leafy and yellow vegetables e.g. malunggay leaves, kangkong, alugbati, squash, carrots, kamote tops– rich in vitamin A, calcium Fruits – vitamins A and C rich Sakto packs

D. Source of Vitamins and Minerals

Green leafy and yellow vegetables e.g. malunggay leaves, kangkong, alugbati, squash, carrots, kamote tops– rich in vitamin A, calcium

Fruits – vitamins A and C rich

Sakto packs

What should be sold in BFT? E. Others Iodized salt Sangkap Pinoy Seal products – fortified with vitamin A, iron or iodine

E. Others

Iodized salt

Sangkap Pinoy Seal products – fortified with vitamin A, iron or iodine

Products in BFT Sakto packs Example – nutritive value: Pork pakbet – pork, squash, beans, eggplant, tomatoes, okra Pork – protein, iron Squash – rich in vitamin A Beans – protein, iron, vitamin B-complex Tomatoes – vitamin A, lycopene Okra – fiber, vitamin A and C

Sakto packs

Example – nutritive value:

Pork pakbet – pork, squash, beans, eggplant, tomatoes, okra

Pork – protein, iron

Squash – rich in vitamin A

Beans – protein, iron, vitamin B-complex

Tomatoes – vitamin A, lycopene

Okra – fiber, vitamin A and C

BFT as channel for educating consumers on nutrition 1. Put up nutrition corner - display/post nutrition posters and other IEC materials 2. Distribute IEC materials on: - proper handling, cooking and preparation of food - recipes / low-cost menus with nutritional values

1. Put up nutrition corner

- display/post nutrition posters and other IEC materials

2. Distribute IEC materials on:

- proper handling, cooking and preparation of food

- recipes / low-cost menus with nutritional values

BFT as channel for educating consumers on nutrition 3. Install a billboard certifying the BFT as source of nutritious, safe and affordable food commodities. 4. Set up a PA system where nutrition messages could be announced. 5. Assign a BNS or nutrition officer once a week to do cooking demo in the BFT.

3. Install a billboard certifying the BFT as source of nutritious, safe and affordable food commodities.

4. Set up a PA system where nutrition messages could be announced.

5. Assign a BNS or nutrition officer once a week to do cooking demo in the BFT.

Thank you!

Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Rice and alterna-tives 2-3½ cups, cooked 3-4½ cups, cooked 4-5 cups, cooked 5½-6 cups, cooked 1 serving of rice or alternatives = 1 cup rice, cooked, or 4 pcs. pandesal, or 4 slices of loaf bread, or 1 cup macaroni, spaghetti, cooked or 1 pack instant noodles, or 1 small size root crop

Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Meat and alterna-tives 1 serving 1 1/3 servings 2 1/3 servings 2 servings Fish/Meat/Poultry/Dried Beans/Nuts 1 serving of fish = 2 pieces (16 cm long); 1 serving of meat/poultry = 30 g lean meat, cooked, or 1½ cups cooked dried beans

Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Egg ½ piece ½ piece ½ piece ½ piece Whole Milk 1 glass 1 glass 1 glass 1 glass 1 glass = 240 ml (1 glass whole milk is equivalent to 4 Tbsp powdered whole milk or ½ cup evaporated milk diluted in 1 glass of water)

Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Green and leafy vegetables ¼ cup cooked 1/3 cup cooked 1/3 cup cooked ½ cup cooked Other vegetables 2 Tbsp. cooked ¼ cup cooked ½ cup cooked ½ cup cooked Vitamin C rich fruits ½ medium size or 1 slice of a big fruit ½-1 medium size or 1 slice of a big fruit 1 medium size or 1 slice of a big fruit 1 medium size or 1 slice of a big fruit Other fruits ½ medium size or 1 slice of a big fruit ½-1 medium size or 1 slice of a big fruit 1 medium size or 1 slice of a big fruit 1 medium size or 1 slice of a big fruit

Requirements of various age groups Food group Recommended Amounts 1-3 y/o 4-6 y/o 7-9 y/o 10/12 y/o Fats and Oils 6 teaspoons 6 teaspoons 6 teaspoons 6-8 teaspoons Sugar 4 teaspoons 5 teaspoons 5 teaspoons 5-6 teaspoons Water and Beverages 4-6 glasses (240 mL) 5-7 glasses 6-8 glasses 6-8 glasses

Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Rice and alterna-tives 6-7 cups, cooked 6½-8 cups cooked 5½-8 cups, cooked 1 serving of rice or alternatives = 1 cup rice, cooked, or 4 pcs. pandesal, or 4 slices of loaf bread, or 1 cup macaroni, spaghetti, cooked or 1 pack instant noodles, or 1 small size root crop

Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Meat and alterna-tives 2½ servings 2½ servings 2¾-3 servings Fish/Meat/Poultry/Dried Beans/Nuts 1 serving of fish = 2 pieces (16 cm long); 1 serving of meat/poultry = 30 g lean meat, cooked, or 1½ cups cooked dried beans

Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Egg 1 piece, medium size (3-4x a week) 1 piece, medium size (3-4x a week) 1 piece, medium size (3-4x a week) Whole Milk 1 glass 1 glass 1 glass 1 glass = 240 ml (1 glass whole milk is equivalent to 4 Tbsp powdered whole milk or ½ cup evaporated milk diluted in 1 glass of water)

Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Green and leafy vegetables ¾ cup cooked ¾ cup cooked ¾ cup cooked Other vegetables ¾ cup cooked ¾ cup cooked ¾ cup cooked Vitamin C rich fruits 2 servings 2 servings 1 medium size or 1 slice of a big fruit Other fruits 1 serving 1 serving 1 medium size or 1 slice of a big fruit

Requirements of various age groups Food group Recommended Amounts 13-15y/o 16-19 y/o Adult, 20-39 y/o Fats and Oils 6-8 teaspoons 6-8 teaspoons 6-8 teaspoons Sugar 5-6 teaspoons 5-6 teaspoons 5-8 teaspoons Water and Beverages 6-8 glasses (240 mL each) 6-8 glasses 6-8 glasses

Guides for planning meals Select food that meets the nutritional needs of those who will eat. Consider food for each meal in relation to food plans for the day. Keep the food value of any given meal essentially the same, day after day.

Select food that meets the nutritional needs of those who will eat.

Consider food for each meal in relation to food plans for the day.

Keep the food value of any given meal essentially the same, day after day.

Select food suitable for the meal. Consider the personal likes and dislikes of the group. Select foods that combine pleasingly. Have contrast in the food in color, texture, form and temperature. Guides for planning meals

Select food suitable for the meal.

Consider the personal likes and dislikes of the group.

Select foods that combine pleasingly.

Have contrast in the food in color, texture, form and temperature.

Have daily variety. Select foods in season when possible. Avoid serving more than two dishes of concentrated food in any one meal. Select food that is easily prepared. Guides for planning meals

Have daily variety.

Select foods in season when possible.

Avoid serving more than two dishes of concentrated food in any one meal.

Select food that is easily prepared.

Select food that is easily served. Select foods after due consideration of the equipment on hand. Consider the cost in relation to the food allowance for the day. Guides for planning meals

Select food that is easily served.

Select foods after due consideration of the equipment on hand.

Consider the cost in relation to the food allowance for the day.

Add a comment

Related presentations