Nutrition in the Barangay Food Terminal by sammyc2007

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									    Nutrition in the
Barangay Food Terminal

 Prepared by the National Nutrition Council
    We’ll talk about. . .
1. Malnutrition
2. Hunger
3. Consequences of malnutrition
4. The Philippine Plan of Action for Nutrition
5. Hunger-Mitigation Program Framework
6. Nutrition in the Barangay Food Terminal
                  Vitamin A Deficiency

 Protein-Energy                          Iron Deficiency
  Malnutrition                               Anemia

nutrition                                      Obesity
                   Iodine Deficiency
Nutrition situation in summary
                 children :     27%
                 adults :       12%
              Iron deficiency anemia
                 infants :      66%
                 pregnant :     44%
              Iodine deficiency disorders
                 children :     11%
              Vitamin A deficiency
                 children :     40%
              Increase in diet-related non-
              communicable diseases
        Hunger Incidence (%)
Severity of          3rd Qtr       4th Qtr     1st Qtr      2nd Qtr
Hunger/Area           2005          2005        2006         2006

Severe                 2.6          3.9           4.2          3.4
  No. of Families 400,000         600,000      700,000      580,000

Total                 15.5         16.7          16.9         13.9
NCR                   16.7          21.0          18.3        15.0
Bal. Luzon            18.0          13.7          14.7        10.0
Visayas               13.3          14.3          16.0        17.7
Mindanao              12.0          21.7          21.0        17.3
   Source: Quarterly Surveys on Hunger, Social Weather Stations Surveys
  Consequences of malnutrition
Early death

                               Inability to concentrate
   Weak resistance             in school

                Malnourished                        School
                children                            drop-out
                                Violation of
                               human rights
              Poverty                               Lack skill/
                                                    low literacy
                Low               Under/unemployed
                productivity      malnourished adults
PNP 1974-1977

  PNP 1978-1982

    FNP 1984-1987

      PFNP 1987-1992

         PPAN 1993-1998

            PPAN 1999-2004
          PPAN Programs
1. Home, School and 5. Livelihood Assistance
   Community Food
                      6. Nutrition Information,
                         Communication and
2. Food Assistance       Education
3. Food Fortification
                      7. Nutrition in Essential
4. Micronutrient         Maternal and Child
   Supplementation       Health Services
  Hunger-Mitigation Program Framework
       Unavailable or insufficient food to eat               HUNGER                    No money to buy food

                                                 Hunger Mitigating Measures

                       Supply Side                                                        Demand Side/Entitlement

    Produce                Enhance efficiency of             Put more money in poor                Diversify            Manage
    more food            logistics and food delivery            people’s pockets                     Diet              population

Productivity             a) Barangay Food Terminal      a) Improve productivity in coconut areas      a)Conduct           Responsible
programs including          & Tindahan Natin - NFA          (coconut coir, virgin coconut oil &         social            parenthood –
livestock, crops,        b) Ports (RORO)-maximum            other value-adding products; coconet        marketing –       ULAP,
marine regeneration         use of private ports,           production) through coco levy funds         DOH, NNC          Leagues of
(mangrove and               shipping – DOTC/PPA             – DA, PCA                                 b)Nutrition         P/C/M/B
coastal fishery          c) Farm to market roads –      b) More aggressive micro financing –            education in
development), farm          DPWH, DA, DAR                   PCFC, LBP                                   schools -
family (Gulayan ng       d) Role of LGUs in efficient   c) Maximize employment opportunities            DepEd
Masa) and irrigation        transport – Leagues of          in construction & maintenance farm-
                            P/C/M/B                         to-market road, irrigation and
– DA, DENR, NIA          e) Food for School Program
                            – DepEd, DSWD                   roadside maintenance – DPWH,
                         f) Creation of NGO network         MMDA
                            to support feeding          d) Aggressive training (out-of-school
                            programs – DSWD                 youths, unemployed and recent OFW
                         g) Community tradeable rice        returnees from KSA) – TESDA
                            certificates - NFA          e. Upland land distribution (4M ha for
                                                            jatropha, rubber) - DAR
         Basic Nutrition

a. GO, GROW, GLOW food groups
b. How to meet nutritional requirements
GROW             GLOW
• The human body needs
  more than 40 different
  nutrients for good health.

• NO single food can provide
  all the nutrients in the
  amounts needed.
                       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
           GO foods
Lack of carbohydrates may result in:
• Underweight and/or loss of weight
• General weakness
• Poor physical performance
• Fainting or collapse, in severe
                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
             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
• Builds resistance
  to infection
                        GROW foods
• Supplies additional
  energy                                MILK
GROW foods
               • 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
• Rich in vitamins and
  minerals, these are
  essential for body
  functions; also
  important for growth   GLOW foods
  and normal
  functioning of the

• 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!
How do we meet these requirements?

 Proper meal planning
        Preparation of low-cost
    •   All food groups present
        when planning for
Considerations in Meal Planning

•   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
             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          Lunch         Dinner
            Hard cooked        Nilagang      Fried
            egg                Manok         galunggong
            Rice               Rice          Pinakbet
            Fresh fruit        Fresh fruit   Rice
                                             Fresh fruit
Barangay Food Terminal

• As outlet of nutritious, safe
  and affordable food
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
What should be sold in BFT?
       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
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
What should be sold in BFT?

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
1.   Pork – protein, iron
2.   Squash – rich in vitamin A
3.   Beans – protein, iron, vitamin B-complex
4.   Tomatoes – vitamin A, lycopene
5.   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
  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.
Thank you!

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