Nutrition in the Barangay Food Terminal

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Nutrition in the Barangay Food Terminal

• Prepared by the National Nutrition Council

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Well talk about. . .

• Malnutrition
• Hunger
• Consequences of malnutrition
• The Philippine Plan of Action for Nutrition
• Hunger-Mitigation Program Framework
• Nutrition in the Barangay Food Terminal

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Vitamin A Deficiency
Major nutrition problems
Obesity
Iodine Deficiency Disorders
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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 non-communicable diseases
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Hunger Incidence ()
1st Qtr 2006
4th Qtr 2005
3rd Qtr 2005
Severity of Hunger/Area
2nd Qtr 2006
3.4 580,000 13.9
4.2 700,000 16.9
3.9 600,000 16.7
2.6 400,000 15.5
Severe No. of Families Total
18.3
21.0
16.7
NCR
15.0
14.7
13.7
18.0
Bal. Luzon
10.0
16.0
14.3
13.3
Visayas
17.7
21.0
21.7
12.0
Mindanao
17.3
Source Quarterly Surveys on Hunger, Social
Weather Stations Surveys
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Consequences of malnutrition
Early death
Infections
Inability to concentrate in school
Weak resistance
Violation of human rights
Malnourished children
School drop-out
Poverty
Lack skill/ low literacy
Low productivity
Under/unemployed malnourished adults
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PNP 1974-1977
PNP 1978-1982
FNP 1984-1987
PFNP 1987-1992
PPAN 1993-1998
PPAN 1999-2004
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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

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Hunger-Mitigation Program Framework
HUNGER
Unavailable or insufficient food to eat
No money to buy food
Hunger Mitigating Measures
Demand Side/Entitlement
Supply Side
Produce more food
Enhance efficiency of logistics and food delivery
Put more money in poor peoples 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
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
Responsible parenthood ULAP, Leagues of P/C/M/B

• Conduct social marketing DOH, NNC
• Nutrition education in schools - DepEd

• 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

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Basic Nutrition

• GO, GROW, GLOW food groups
• How to meet nutritional requirements

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Eat a variety of foods every day
GROW
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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.

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• 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

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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

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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

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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

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

• Builds resistance to infection
• Supplies additional energy

GROW foods
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GROW foods

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

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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

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• 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

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

• Proper meal planning
• think VARIETY of foods!

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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!
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Considerations in Meal Planning

• Adequacy and availability of foods
• Traditions and customs
• Economic resources/considerations
• Personal likes and dislikes
• Suitable combinations of foods

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Considerations in Meal Planning

• Seasonality
• Staying quality of food
• Ease of food preparation
• Meal patterns

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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

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Barangay Food Terminal

• As outlet of nutritious, safe and affordable food
  commodities

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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

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What should be sold in BFT?

• B. Source of Protein
• Meat (pork and beef)
• Chicken
• Fish
• Eggs
• Milk and its products
• Beans and legumes

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What should be sold in BFT?

• C. Source of Fats
• Vegetable oils - fortified
• Margarine (fortified or enriched)
• Butter

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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

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What should be sold in BFT?

• E. Others
• Iodized salt
• Sangkap Pinoy Seal products fortified with
  vitamin A, iron or iodine

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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

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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

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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.

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Thank you!
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Requirements of various age groups
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Requirements of various age groups
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Requirements of various age groups
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Requirements of various age groups
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Requirements of various age groups
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Requirements of various age groups
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Requirements of various age groups
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Requirements of various age groups
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Requirements of various age groups
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Requirements of various age groups
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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.

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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.

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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.

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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.