Nutrition in the Barangay Food Terminal

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 Malnutrition Iron Deficiency Anemia Major nutrition problems Iodine Deficiency Disorders Obesity Nutrition situation in summary Underweight 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 noncommunicable diseases Hunger Incidence (%) Severity of Hunger/Area Severe Total NCR Bal. Luzon Visayas Mindanao 3rd Qtr 2005 2.6 15.5 16.7 18.0 13.3 12.0 4th Qtr 2005 3.9 600,000 1st Qtr 2006 4.2 700,000 2nd Qtr 2006 3.4 580,000 No. of Families 400,000 16.7 21.0 13.7 14.3 21.7 16.9 18.3 14.7 16.0 21.0 13.9 15.0 10.0 17.7 17.3 Source: Quarterly Surveys on Hunger, Social Weather Stations Surveys Consequences of malnutrition Early death Infections Inability to concentrate in school School drop-out Weak resistance Malnourished children Poverty Low productivity Violation of human rights Lack skill/ low literacy Under/unemployed 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, Production 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 Produce more food Productivity programs including livestock, crops, marine regeneration (mangrove and coastal fishery development), farm family (Gulayan ng Masa) and irrigation – DA, DENR, NIA Demand Side/Entitlement Put more money in poor people’s pockets 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 farmto-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 Enhance efficiency of logistics and food delivery a) Barangay Food Terminal & Tindahan Natin - NFA b) Ports (RORO)-maximum use of private ports, shipping – DOTC/PPA c) Farm to market roads – DPWH, DA, DAR d) Role of LGUs in efficient transport – Leagues of P/C/M/B e) Food for School Program – DepEd, DSWD f) Creation of NGO network to support feeding programs – DSWD g) Community tradeable rice certificates - NFA Diversify Diet a)Conduct social marketing – DOH, NNC b)Nutrition education in schools DepEd Manage population Responsible parenthood – ULAP, Leagues of P/C/M/B Basic Nutrition a. GO, GROW, GLOW food groups b. How to meet nutritional requirements GO GROW Rice 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. GO foods Rice • 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 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 maintenance • Builds resistance to infection GROW foods MILK • Supplies additional energy GROW foods 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 • 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 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 menus • All food groups present when planning for meals GO,GROW, GLOW! 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 Hard cooked egg Rice Fresh fruit Lunch Nilagang Manok Rice Fresh fruit Dinner Fried galunggong Pinakbet Rice Fresh fruit Barangay Food Terminal • 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 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. 2. 3. 4. 5. 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 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!