FOOD and NUTRITION RESEARCH INSTITUTE. Department of Science and Technology. in cooperation with UNILEVER Philippines

Transcription

1 FOOD and NUTRITION RESEARCH INSTITUTE Department of Science and Technology in cooperation with UNILEVER Philippines

2 T H E F N R I S Mandates As per E.O. 336, November 13, 2009: Undertake researches that define the citizenry s nutritional status, with reference to the malnutrition problem, its causes and effects; Develop and recommend policy options, strategies, programs and projects which address the malnutrition problem for implementation by appropriate agencies; and Diffuse knowledge and technologies in food and nutrition and provide S&T services to relevant stakeholders. Mission As the lead agency in food and nutrition research and development, the FNRI s mission is the: provision of accurate data, correct information, and innovative technologies to fight malnutrition. Vision Consistent with the FNRI s mandate is its vision of: optimum nutrition for all Filipinos, socially and economically empowered through scientifically sound, environment-friendly and globally competitive technologies. Quality Policy We are committed to provide products and services in food and nutrition to both the government and private sectors and other stakeholders with the highest standards of quality and reliability within our capabilities and resources according to customer requirements and to continually improve the effectiveness of our Quality Management System (QMS) at all times in order to meet our customers satisfaction. Core Values Excellence Action-oriented Teamwork Sincerity

3 M E S S A G E F R O M T H E S E C R E T A R Y The school age period is critically important in the life of a growing child. Experts agree that improving nutrition during these growing up years is one of the best investments we can make to achieve lasting progress in global health and development. Today, undernutrition is still a leading cause of death among young children throughout the world. It can weaken a child s immune system and make him or her more susceptible to death from common illnesses such as pneumonia, diarrhea, and malaria. There has been a lot of discussion about the most appropriate type of supplementary foods for children. Recent research suggests that certain types of food may promote quicker weight gain than foods that have been traditionally used in supplementary feeding programs (SFPs). As SFPs continue to be one of the major direct nutrition interventions that address malnutrition among children, the quest for the right food mix that can be used for the program is given much attention. While local foods abound in the Philippines, there is a continuing challenge among homemakers and caregivers to find the right food mixes and combinations in order to develop nutritious and satisfying supplementary food for school children. The 2014 Menu Guide Calendar of the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) provides appropriate information and assistance to families regarding the feeding of young children. With this calendar, homemakers will have 12 monthly, sevenday cycle menus as well as a featured recipe each month appropriate for growing children and the whole family as well. With these supplementary feeding recipes highlighted in the 2014 Calendar, it is my fervent desire that all of us will work as one towards creating a healthy environment that gives importance to children s nutrition and well-being. Through this simple act, we can help ensure that children will live healthy and productive lives. Investing in better nutrition among children can also help families, communities, and countries break the cycle of poverty. I congratulate the FNRI and Unilever for their unremitting partnership towards improving the nutritional status of the population. Season s greetings! MARIO G. MONTEJO

4 M E S S A G E F R O M T H E D I R E C T O R The year gone by has been particularly significant for all of us, especially in reducing malnutrition among young children. Undernutrition remains a perennial problem of the country, affecting the growth, development, and learning capacity of children and their productivity later in life. We have scaled up and fast tracked the promotion of low-cost, complementary food among infants and young children. Thus, in this calendar, we give focus on the nutrition of pre-school and schoolage children who are also at-risk to undernutrition. Poor families often do not have adequate food at home to provide members with regular meals, thus, they also do not get enough energy and nutrients they need. Many children go to school on empty stomachs, making it difficult for them to pay attention in their classes and participate in activities. In areas where households experience food insecurity, chronic energy and nutrient deficiencies among children can also result in poor mental development and stunting, placing an additional burden for the country. Thus, supplementary foods are given to schoolchildren to augment the inadequacy of food and nutrient intakes. Supplementary feeding is the provision of food to children, in addition to the regular meals. This is in the form of hot meals served to children during break time at school. Aside from the additional intake, children can also be taught good eating habits through consumption of variety of food from the supplementary foods that include different sources of vitamins and minerals, protein, carbohydrates, and fats. This calendar includes twelve one week cycle menus intended for the whole family, with a featured recipe that can be included in the supplementary feeding programs in communities and schools, as such, the recipes were quantified into 20 servings. The twelve featured recipes for each month presents energy and nutrient contribution per serving. Article on tips for conducting safe supplementary feeding, dealing with picky eaters, and healthy tips for kids are also incuded. The recipes can also be tried and included in the daily meal by anyone and the cycle menu as guide in planning healthy and nutritious foods for the family. We hope that this calendar will help nutrition advocates and general consumers alike in preparing and serving nutritious foods that will help attain and maintain the well-being of pre-school and school-age children. We wish every Filipino all the best in 2014! MARIO V. CAPANZANA, PhD

5 M e n u G u i d e C a l e n d a r This cycle menu can serve as a guide among Feeding Coordinators in the planning and preparation of nutritious and healthy meals for school children. Twelve recipes consisting of viands and heavy soup/snack items are found in this calendar and can be added in the existing menus in school for wider variety and selection of foods to serve. Viands are complemented with rice. To enhance the meal, fruit may be added. Sample 3-week cycle menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Veggie rice topping Fruit Mamilicious Fruit Veggie fritters Rice Fruit Tinola surprise Rice Fruit Ground pork menudo Rice Fruit So-Tahong soup Rice Fruit Tahong omelet Rice Fruit Lumpia medley Rice Fruit Yummy egg surprise Rice Fruit Pork shrimp almondigas with miswa and kulitis Rice Fruit Chicken-corn soup with malunggay Rice Fruit Mixed veggie arroz Fruit Hearty dumpling Rice Fruit Kiddie ginatan Creamy mac soup Fruit

6 Ingredients Yummy Egg Surprise 3 Tbsps margarine, fortified 2 Tbsps cooking oil, for sautéing 3 ½ Tbsps garlic, chopped 3 ½ Tbsps onion, Bombay, chopped 1 ¾ cups pork, kasim, ground 1 ¾ cups squash, chopped 1 ¼ cups kamote, yellow, chopped 1 ¼ cups raisin, chopped ½ cup green onion, sliced thinly 2 pieces chicken egg, beaten ¼ cup all purpose flour, sifted 1 tsp iodized salt ½ tsp black pepper, ground 20 pieces chicken egg, boiled, shelled ½ cup all purpose flour, for coating 1 ¾ cups breadcrumbs 4 cups cooking oil, for frying Procedure 1. In a pan, heat margarine and oil. Sauté garlic, onion, and ground pork. Cover and cook for 15 minutes. 2. Add squash, kamote and raisin. Cover and cook for 10 minutes. 3. Remove from heat. Cool. Set aside. 4. Add green onion, beaten egg, flour, salt and pepper. Mix well. 5. Sprinkle egg with flour. Scoop out 2 tablespoons of the meat mixture, and then wrap the egg gently. Secure the meat mixture by squeezing tenderly until meat sticks to the egg and holds its form. 6. Lightly roll the egg in breadcrumbs. Repeat the process with the rest of the ingredients. 7. Deep fry in hot oil until golden brown. Drain excess oil. 8. Can be served with catsup. J A N U A R Y Yield 20 servings 1 piece per serving

7 Nutrition Facts Serving size 1 pc Amount per serving Calories 473 Fat 40.3g Carbohydrate 14.4g Protein 12.9g Calcium 83mg Iron 3.2mg Vitamin A 112μg RE Thiamin 0.46mg Riboflavin 0.37mg Niacin 3.5mg Vitamin C 6mg Market Order Food Item Margarine, fortified Cooking oil Garlic bulb Onion, Bombay Pork, ground, kasim Squash Kamote, yellow Raisin Green onion Chicken egg All purpose flour Iodized salt Black pepper, ground Breadcrumbs Quantity 50g 1L 50g 50g ½kg ½kg ½kg 60g 75g 22pcs 150g 10g 10g 150g J A N U A R Y SUN MON TUE WED THU FRI SAT New Year

8 J A N U A R Y SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Saging señorita Grilled cheese on French toast Coffee with milk Dalanghita Crisp- fried asohos Garlic rice Coffee au lait Steamed hotdog Crepe with ripe mango-cream filling Fresh milk Datiles Rolled ham Wheat bread with jam Fresh orange juice Ripe papaya Paksiw na bangus with talong and ampalaya Coffee with milk Suha Salted egg Puto bumbong Hot salabat Chico Hot bibingka with kesong puti Hot milk tea AM Snack Squash gulaman-apulid jewels in coconut milk Sweet potato hotcake Monay ice cream Egg sandwich Pan de coco Tamales Guinumis Lunch Beef morcon Mango-shrimpvegetable salad Buko-lychee mold Sinigang na hito sa mustasa Fried lumpiang labong Blueberry cheesecake Yummy egg surprise Ensaladang kulitis Iced papaya shake Inihaw na liempo Alukon gisado Gulaman palamig Nilasing na hipon Adobong puso ng saging Ripe mango Baby back ribs Vegetables pochero Almond jelly Sopa de ajo Chicken galantina Fruit and vegetable salad in creamy dressing Latundan PM Snack Kalamay pinipig Egg pie Ube palitaw Oatmeal pancake Pansit Malabon Boiled saba Suman sa lihiya with white sauce Dinner Escabecheng maya-maya Ginulayang mais Tocino del cielo Chicken ball soup Tinumok Pakwan balls Inihaw na lapu-lapu Gisadong kalabasa at alugbati Kaimito Crispy tokwa in vinegar dip Kadyos, baboy at langka Frozen fruit salad Crab tortilla Pinaupong manok Strawberry Gisadong kadyos at kamote talbos Fried tawilis Maja con langka Roast beef Pomelo-shrimp salad Glazed saba

9 F E B R U A R Y SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Green apple Scrambled egg with bacon and mushroom Whole wheat bread Hot tea Duhat Chicken ala king on melba toast Coffee with milk Ripe mango Bangus tocho Fresh milk Cheesy hotdog log Hotdog bun Orange-pineapple juice Avocado sticks Spaghetti with corned beef Coffee with milk Datiles Fried biya Kesong puti sa fried brown rice Hot tea milk Medium-ripe papaya Chicken hamonado Fresh milk AM Snack Sotanghon gisado Banana-nut cupcake Kiddie spaghetti Fruitty brownies Squash hotcake Brown rice triple chocolate bar Pansit buko Lunch Bachoy Tagalog with green onions Inihaw na talong Chilled nata at langka Pritong alakaak Labanos at hipon Suha Ginataang manok Sautéed malunggay pods and sitaw Pineapple rings Beef with mushroom sauce Carrot-cabbage-peanut salad Dragon fruit Squash chowder with malunggay Calamares with tartar sauce Atis Tofu-pork with kinchay and tausi Sigarilyas at patani gisado Chilled grapes Gisadong mongo at talinum Fried dalagang bukid Avocado shake PM Snack Pinwheel sandwich Fish kropeck Corn pudding Munggo-kamote turon Chicken cuapao Unsalted crackers Corned beef sandwich Dinner Seafood bouillabaisse Native green salad Banana boat Pork tenderloin with zesty sauce Cucumber-carrot salad Mazapan de pili Estofadong dila ng baka Steamed asparagus Chilled kaong Fishball soup with pechay Pork Menudo Ripe tamarind Herbed chicken breast Cheesy bean salad Santol ade Hearty dumpling Ginataang talangka, talong, sitaw at sayote tops Fried brown rice with mushroom Ube ice cream Halabos na hipon Laing Dalanghita

10 Ingredients Hearty Dumpling ¼ cup cooking oil, for sautéing ¼ cup garlic, bulb, chopped ¼ cup onion, Bombay, chopped 1 ¼ cups pork, kasim, ground 1 tsp iodized salt ½ tsp black pepper, ground 10 cups puso ng saging, sliced thinly 1 ¼ cups carrot, chopped 1 ¼ cups singkamas, chopped ½ cup green onion, sliced thinly ½ cup all-purpose flour, sifted 3 pieces chicken egg, beaten 1 ¼ cups breadcrumbs 83 pieces molo wrapper, round, big 4 cups cooking oil, for frying Vinegar dip 1 ¼ cups vinegar, white 1 Tbsp garlic, bulb, crushed ½ tsp black pepper, ground 2 ½ tsps iodized salt Procedure 1. In a pan, heat oil. Sauté garlic, onion, and pork. 2. Season with salt and pepper. 3. Add puso ng saging. Cover and cook for minutes. 4. Add carrot, singkamas and onion. Blend well. Cook for 10 minutes. 5. Remove from heat and allow to cool. 6. Add flour, egg and breadcrumbs into the mixture. Mix well. 7. Place 1 tablespoon of the mixture on the wrapper. Form the wrapper into a star. Do the same with the rest of the mixture. 8. Deep fry in hot oil until golden brown. Yield 20 servings 4 pieces per serving

11 Nutrition Facts Serving size 4 pieces Amount per serving Calories 502 Fat 41.7g Carbohydrate 24.8g Protein 6.6g Calcium 63mg Iron 2.3mg Vitamin A 156μg RE Thiamin 0.17mg Riboflavin 0.10mg Niacin 2.9mg Vitamin C 7mg Market Order Food item Cooking oil Garlic bulb Onion, Bombay Pork, ground, kasim Iodized salt Black pepper, ground Puso ng saging Carrot Singkamas Green onion All-purpose flour Chicken egg Breadcrumbs Molo wrapper, round, big Vinegar, white Quantity 1L 120g 80g 400g 30g 20g 2kg ¼kg ¼kg 100g 70g 3pcs 100g 100pcs 300ml F E B R U A R Y SUN MON TUE WED THU FRI SAT

12 Tahong Omelet Ingredients ½ cup cooking oil ¼ cup ginger, chopped ½ cup garlic, chopped ¾ cup onion, Bombay, chopped 4 ½ cups tahong, steamed, shelled, chopped 2 tsps iodized salt 1 tsp black pepper, ground 7 cups squash, chopped 3 ½ cups singkamas, chopped 4 ½ cups malunggay leaves 9 pieces chicken egg, beaten ¾ cup all-purpose flour, sifted 4 cups cooking oil, for frying Procedure 1. In a pan, heat oil. Sauté ginger, garlic, onion and tahong. Cook for 5 minutes. 2. Season with salt and pepper. 3. Add squash, singkamas, and malunggay. Blend well. Remove from fire. Set aside to cool. 4. Pour eggs and mix well. Scoop out ¼ cup of the mixture in an egg molder in the frying pan. 5. Deep fry in hot oil until golden brown. Drain excess oil. 6. Can be served with catsup or sweet chili sauce. Yield 20 servings 2 pieces per serving

13 Nutrition Facts Serving size 2 pieces Amount per serving Calories 408 Fat 36.2g Carbohydrate 14.7g Protein 5.9g Calcium 116mg Iron 2.5mg Vitamin A 243μg RE Thiamin 0.11mg Riboflavin 0.16mg Niacin 2.6mg Vitamin C 22mg Market Order Food item Quantity Cooking oil 1.2L Ginger 120g Garlic, bulb 150g Onion, Bombay 180g Tahong 2kg Iodized salt 20g Black pepper, ground 10g Squash 1 ½kg Singkamas ¾kg Malunggay leaves 200g Chicken egg 9pcs All-purpose flour 120g M A R C H SUN MON TUE WED THU FRI SAT

14 M A R C H SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Spanish melon Hotdog waffle Coffee with milk Ground pork omelet Fried brown rice and vegetable medley Four seasons juice Latundan Cheesy macaroni Garlic bread Hot milk Ripe piko mango Adobong pusit Coffee with milk Fresh fruit compote Corned beef gisado Hot tea Apple Chicken hotdog Pandesal Hot tea with milk Señorita Fried tinapang salinas Hot milk AM Snack Boiled peanuts Suman lidgid Taho with sago Suman maruecos Tacos Brown rice macaroons Mahang kalabasa at beans Lunch Chicken siomai Sautéed greens with crunchy tokwa Guyabano-nata chill Nilasing na hipon Dinengdeng Avocado shake Barbeque spare ribs Talinum-cucumberfruity salad Pinipig polvoron Beef picadillo with malunggay and sayote Crispy tofu with teriyaki sauce Guava Tahong omelet Ginataang saluyot with tinapa Granada Pork Higado Mustasa con itlog Milky jello Chicken molo soup Crunchy fish lumpia with vinegar dip Waldorf salad PM Snack Boiled yellow corn Lugao at tokwa t baboy Alpahor Sapin sapin Brown rice mochi Squash bibingka with margarine Hopia munggo Dinner Sweet and sour Talakitok Ensaladang ampalaya Lakatan Beef pochero with vegetables Pineapple boat Fried Tilapia Green beans-potato gisado Buko salad Almondigas-misua-kulitis soup Inihaw na bisugo Pako-kamatis-sibuyas ensalada Chilled langka Chicken Maranao Pinakbet Ilokano Munggo at pinipig ice candy Pechay gisado Fried espada with tomato slices Iced melon smoothie Bistek tagalog with onion rings & sweet kamote fries Halo-halo espesyal

15 A P R I L SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Boneless tinapang bangus Garlic fried rice Calamansi juice Atis Sunny side up Pandesal with peanut butter Coffee with milk Lakatan Vienna sausage omelet Whole wheat bread Fresh milk Brown rice champorado with milk Toasted danggit with tomato slices Hot tea Kaymito Tortang alimasag Coffee with milk Grapes Gisadong sardinas at talinum Fresh milk Papaya Adobong pusit Coffee with milk AM Snack Suman sa ibos Cheesy sticks Tuna twist noodle casserole Pinatok Monggo buchi Brown rice onde-onde Boiled gabi with shredded niyog & sugar Lunch Sizzling bopis Gisadong alukon at kalabasa Fruit juice medley Fried pompano Ensaladang katuray Indian mango Pork feet adobo Buko lumpia with sweet brown sauce Green mango punch Creamy potato soup with malunggay Beef arroz a la Cubana Choco pastillas Wanton soup with shredded vegetables Halabos na alimango Camachile Crispy pata Ginataang sigarilyas at kalabasa Buko-lychee sherbet Beef caldereta Vegetable tempura Putong puti Iced tea PM Snack Pizza pandesal Boiled kamote Maki-mi Empanaditas Bread pudding Ube ensaymaditas Mamon caramel Dinner Sinuwam na balay Steamed okra and malunggay pods Buko- pandan icy Yummy macaroni chicken salad Fish embotido Sweetened taho Golden crabs with broccoli and cauliflower Langka-banana salad Fried fish balls Stir-fry Baguio veggies with cashew nuts Nangka pastillas Chicken liver-gizzard afritada Veggie balls Dalanghita Ginataang tilapia sa pako Veggie fritters Strawberry ice cream Ox tongue with mushroom sauce Shrimp-vegetable rainbow salad

16 Veggie Fritters Ingredients 6 cups cassava, grated ¾ cup kinchay, sliced 2 cups singkamas, chopped 8 cups squash, chopped 2 cups suahe shrimp, chopped, shelled ¾ cup garlic, bulb, chopped ¾ cup onion, bombay, chopped 2 tsps iodized salt 1 tsp black pepper, ground ¾ cup cornstarch 4 cups cooking oil, for frying Vinegar dipping sauce 2 cups vinegar, white 1 Tbsp garlic, crushed 2 tsps black pepper, ground 1 Tbsp iodized salt Procedure 1. In a mixing bowl, combine all ingredients. Mix well. 2. Scoop-out ¼ cup of the mixture then set in a saucer to form a ring. 3. Repeat the process with the rest of the mixture. 4. Deep fry in hot oil until golden brown. Drain the excess oil. 5. Serve hot with vinegar dip. Yield 20 servings 3 pieces per serving

17 Nutrition Facts Serving size 3 pieces Amount per serving Calories 245 Fat 12.4g Carbohydrate 27.4g Protein 6.1g Calcium 92mg Iron 2.0mg Vitamin A 144μg RE Thiamin 0.11mg Riboflavin 0.09mg Niacin 2.3mg Vitamin C 31mg Market Order Food item Cassava Kinchay Singkamas Squash Shrimp, suahe Garlic, bulb Onion, Bombay Iodized salt Black pepper, ground Cornstarch Cooking oil Vinegar, white Quantity 1 ½kg 100g ½kg 1 ¼kg 1kg 200g 150g 50g 30g 150g 1L 500ml A P R I L SUN MON TUE WED THU FRI SAT Araw ng Kagitingan Maundy Thursday Good Friday

18 Veggie Rice Topping Ingredients ¼ cup cooking oil ¼ cup garlic, chopped ¼ cup onion, Bombay, chopped 1 cup pork, kasim, ground 1 tsp iodized salt 1 ¼ cups carrot, strips 1 cup sayote, strips 1 ¾ cups water 1 ¾ cups toge, cleaned 1 ¾ cups kulitis 9 pieces tokwa, cubed 3 cups cooking oil, for frying tokwa ¼ cup oyster sauce ½ tsp black pepper, ground ½ cup bell pepper, round, red, chopped 1 tsp sugar, white 10 cups rice, cooked Procedure 1. In a pan, heat oil. Sauté garlic, onion and pork. Cover and cook for 8 minutes. 2. Season with salt. 3. Add carrot, sayote, and water. Cover and simmer for 5 minutes. 4. Add toge, kulitis, tokwa, oyster sauce, pepper, sugar, and bell pepper. Blend well. Cover and simmer for 4 minutes. 5. Serve on top of rice. Yield 20 servings ¾ piece per serving (¼ cup tokwa mixture + ½ cup rice)

19 Nutrition Facts Serving size ¾ cup Amount per serving Calories 286 Fat 14.4g Carbohydrate 31.4g Protein 7.7g Calcium 77mg Iron 1.8mg Vitamin A 120μg RE Thiamin 0.08mg Riboflavin 0.07mg Niacin 2.4mg Vitamin C 7mg Market Order Food item Quantity Cooking oil 850ml Garlic, bulb 50g Onion, Bombay 80g Pork, kasim, ground ¼kg Iodized salt 10g Carrot ¼kg Sayote ¼kg Toge ¼kg Kulitis 150g Tokwa, square 9pcs Oyster sauce 100ml Black pepper, ground 5g Bell pepper, round, red 150g Sugar, white 10g Rice, raw 1kg M A Y SUN MON TUE WED THU FRI SAT Labor Day

20 M A Y SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Chicken nuggets Fried rice Orange juice Melon slices Corned beef with onion rings Coffee with milk Apple Fried alumahan Hot chocolate Fruit cup Mushroom and cheese omelet wraps Fried rice Hot milk tea Pear Chicken lollipop Hot chocolate Pork tocino with cucumber slices Fried rice with mushroom Mango juice Papaya Ham and egg sandwich Hot tea AM Snack Pansit palabok Garlic bread Buchi Sapin-sapin Cheese waffle Kamote cue Brownies Lunch Sweet and sour pork Fried lumpiang ubod Avocado shake Adobong manok sa gata Chopsuey Grapes Egg drop soup Beef curry Mixed corn and carrots Leche flan Pork steak with onion Cauliflower-carrot gisado Saba con yelo Beef caldereta Squash & sitaw gisado Chilled fruit cocktail Shrimp with chili sauce Veggie rice topping Guwayabano Miswa soup Inihaw na bangus Steamed broccoli Watermelon PM Snack Pasta carbonara Oatmeal cookies Maruya Cheesy popcorn Banana cake Beef lasagna Halo-halo Dinner Cabbage and garlic soup Salmon in orange sauce Buko salad Spareribs sinigang with vegetables Latundan Grilled chicken Toge-carrot gisado Gulaman mold Sotanghon soup Beef pot roast Buttered vegetables Sweetened langka Tahong soup with malunggay leaves Fried pork chop Pineapple Hototai soup Chicken afritada Cathedral window Nilagang bulalo with vegetables Ripe Mango

21 J U N E SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Grape juice Chicken tocino Avocado with milk Corned beef omelet Fried rice with mushroom Coffee with milk Dalandan Daing na bangus Hot milk Rambutan Hamburger sandwich Hot cappuccino Lakatan Chicken arroz caldo with green onions Hot milk Native fruit medley Cheesy egg with omelet Ginger-lemon tea Ripe mango Longganisa with tomato slices Fried rice Hot chocolate AM Snack Empanaditas Boiled corn with margarine Taho with sago Kamote fritters Pancake Cheese waffle Banana cake Lunch Crispy pata Ampalaya salad Papaya shake Chicken tinola with green papaya and sili leaves Macapuno in syrup Beef nilaga with vegetables Sweetened beans Salmon steak Toge gisado Strawberry Lechon kawali Pinakbet Yema Vegetable soup Chicken inasal Papaya- kalamansi punch Lapu-lapu escabeche Cucumber-mango salad Ice cream roll PM Snack Kiddie ginatan Garlic bread with egg Pichi-pichi Mais con yelo Shredded beef tacos Sapin-sapin Siopao Dinner Cream of mushroom soup Fried tambakol Talinum-cucumber mango salad Pineapple rings Pork adobo Lettuce salad Green mango shake Sotanghon soup Chicken curry Baguio beans and carrot gisado Mangosteen Beef kare-kare with bagoong Almond jelly Inihaw na bisugo Sayote gisado Polvoron Cream of corn soup Higado Adobong sitaw Iced buko Onion soup Patani-sotanghon gisado Beef mechado Sago-gulaman drink

22 Kiddie Ginatan Ingredients 4 cups coconut milk, pure, diluted in (4 pieces) 4 cups water 1 ½ cups sugar, segunda or 2 nd class 1 cup rice, malagkit 6 pieces pandan leaves 1 cup kamote, violet, cubed 1 cup squash, cubed 4 pieces banana saba, medium size, medium ripe, cubed ½ cup sago, white, small, cooked ½ cup cucumber, seeded, grated ½ cup coconut milk, pure Procedure 1. In a pot, combine diluted coconut milk, sugar, malagkit, and pandan. 2. Bring to a boil. Stir constantly to avoid scorching. Cover and simmer until thick. 3. Add kamote, squash, and saba. Cover and cook for 20 minutes or until tender. Stir once in a while to prevent scorching. 4. Add sago and cucumber. Blend well. 5. Add pure coconut milk. Blend well. Serve hot. Yield 20 servings ½ cup per serving

23 Nutrition Facts Serving size ½ cup Amount per serving Calories 287 Fat 18.6g Carbohydrate 26g Protein 3.8g Calcium 38mg Iron 1.2mg Vitamin A 12μg RE Thiamin 0.04mg Riboflavin 0.02mg Niacin 1.2mg Vitamin C 6mg Market Order Food item Coconut milk, pure, extracted Sugar, segunda or 2 nd class Rice, malagkit Pandan leaves Kamote, violet Squash Banana saba, medium size, medium ripe Sago, white, small, cooked Cucumber Quantity 5cups (5pcs) ¼kg 200g 10pcs ¼kg ¼kg 5pcs 150g 200g J U N E SUN MON TUE WED THU FRI SAT Independence Day

24 Ingredients Creamy Mac Soup 1 ½ cups macaroni, shell, raw 3 ¾ cups water 2 tsps cooking oil 3 Tbsps cooking oil, for sautéing 3 Tbsps garlic, chopped ⅓ cup onion, Bombay, chopped 1 cup chicken breast, fillet, ground 3 Tbsps patis ⅓ tsp black pepper, ground 10 cups chicken stock 1 cup potato, cubed 3 ¼ cups evaporated milk 3 ¼ cups cabbage, strips 2 cups carrot, shredded 40 pieces quail egg, boiled, shelled Procedure 1. Cook macaroni as directed: Boil water. Add a pinch of salt and cooking oil. Add macaroni in the briskly boiling water. Cook uncovered, maintain temperature at rolling boil. Stir occasionally to prevent macaroni from sticking together. Cook for minutes or until al dente. Drain cooking water, rinse with tap water. Drain well. 2. In a pan, heat oil. Sauté garlic, onion, and chicken. 3. Season with patis and pepper. 4. Add chicken stock. Cover and cook for 8 minutes. 5. Add potato. Cover and simmer for 10 minutes. 6. Add milk. Simmer uncovered. 7. Add cabbage and carrots. Serve hot. Top with egg. Yield 20 servings 1 cup per serving with 2 pcs quail eggs

25 Nutrition Facts Serving size 1 cup (with 2pcs quail eggs) Amount per serving Calories 167 Fat 7.4g Carbohydrate 15.5g Protein 9.6g Calcium 191mg Iron 1.4mg Vitamin A 275μg RE Thiamin 0.13mg Riboflavin 0.35mg Niacin 3.4mg Vitamin C 7mg Market Order Food item Macaroni, shell Cooking oil Garlic, bulb Onion, Bombay Chicken breast, fillet, ground Patis Black pepper, ground Potato Evaporated milk Cabbage Carrot Quail egg Quantity 200g 60ml 50g 80g ¼kg 75ml 5g ¼kg 1L or 3 tall cans ¼kg ¼kg 40pcs J U L Y SU MO TU WE TH FR SA

26 J U L Y SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Sunny side up Hotdog French toast Pineapple juice Orange Beef steak Caramel coffee Ripe mango Crab omelet Fried brown rice with aligue Hot chocolate Watermelon Bacon and egg sandwich Hot green tea Chicken tocino with cucumber and tomato Garlic rice Lemonade Latundan Corned beef-potato patty Hot salabat Avocado Fried skinless longganisa Scrambled egg Hot milk AM Snack Ginatan munggo Sweetened cassava Adobo roll Creamy mac soup Peanut butter cookies Binatog Squash maja Lunch Meatballs in marinara sauce Pechay gisado Halayang ube Adobong native na manok Carrot-apple salad Pili tart Lengua with mushroom sauce Crispy kangkong Blueberry cheese cake Fried galunggong Munggo gisado Apple-grape salad Malunggay & corn soup Barbecued grilled pork tenderloin Caesar salad Glazed saba Sweet potato chowder Chicken teriyaki Steamed asparagus Chilled kaong Sinigang na hipon with vegetables Gulaman drink PM Snack Ham & cheese croissant Apple with cinnamon crepe Nilupak with margarine Lomi Beef shawarma Chocolate cupcake Turon Dinner Garlic soup Kinilaw na tuna Toss green salad Sweetened nata Molo soup Stir-fried pork tenders Coleslaw Grape juice Chicken afritada Fresh lumpia Buko pandan Grilled beef tenderloin Buttered carrot & corn Pastillas Nido soup Tanigi steak Sigarilyas atsara Iced tea Cream of mushroom soup Crispy pata Cabbage gisado Pineapple tidbits Beef mechado Sautéed squash tops, fruit and flower Makopa

27 A U G U S T SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Lakatan Chicken ala king Garlic rice Hot Tea Grapes Scrambled egg with onions & tomatoes Coffee with milk Sardines in oil Hard cooked egg Fried brown rice with tinapa flakes Apple juice Pineapple slices with syrup Grilled chorizo Red iced tea Poached egg with grilled onion & tomato Slice bread Kalamansi juice Dalandan Beef tapa with radish slices Garlic rice Hot coffee Glazed papaya Crispy pork adobo Sunny side up Hot Chocolate AM Snack Maki Fruity arroz Eggplant pasta Bacon drop biscuits Dinuguan with puto Grilled marinated veggie sandwich Banana crepe Lunch Garlic soup Fried pork lomo Ginataang puso ng saging Macaroons Chicken binakol Steamed kamote tops Mangosteen Corn soup Beef pochero with vegetables Gabi-gulaman with pinipig Creamy carrot soup Baked tahong Cucumber salad Braso de mercedes Onion soup Sautéed toge & carrots Chicken & tofu stirfry Latundan Cream of spinach soup Tuna kinilaw Kalabasa-patani gisado Champoy Bangus sinigang with vegetables Fruit salad PM Snack Hopia Red velvet cake Buko pie Mamilicious Pork and shrimp siomai Triple chocolate champorado bar Bacon & cheese pizza Dinner Paksiw na hasa-hasa Upo gisado Rambutan Halaan soup Grilled pork liempo Labong spring roll Chilled peaches Sinampalukang manok with okra & sitaw Watermelon slice Beef in oyster sauce Crispy spinach leaves Mango float Garlic-buttered shrimp Ensaladang Tagalog Sweetened kamote and langka Squash chowder Meatballs with cabbage Honeydew Cream of asparagus Beef steak Lettuce with thousand island dressing Lemonade

28 Mamilicious Ingredients 1015 g or 1 ½ packs (700g/pk) miki, fresh, washed & blanched 12 cups chicken stock 3 pieces onion, bombay, cut into quarter 3 Tbsps patis ⅓ tsp pepper, ground 1 tsp iodized salt 1 ½ Tbsp sugar, white 1 ½ cups chicken, breast, boiled, flaked ¾ cup carrot, strips 3 cups pechay baguio, sliced crosswise ¾ cup toge 1 ½ cups vegetable chicharon, crushed ⅓ cup green onion, sliced thinly 40 pieces quail egg, boiled, shelled Procedure 1. In a pot, combine stock, onion, patis, pepper, salt, and sugar. Cover and boil. 2. Add miki, chicken, carrot, pechay and toge. Simmer for 5 minutes. 3. Serve hot. Top with chicharon and quail eggs. Yield 20 servings 1 cup per serving with 2 quail eggs

29 Nutrition Facts Serving size 1 cup (with 2 quail eggs) Amount per serving Calories 321 Fat 14.9g Carbohydrate 33.9g Protein 12.9g Calcium 69mg Iron 2.9mg Vitamin A 162μg RE Thiamin 0.14mg Riboflavin 0.15mg Niacin 5.2mg Vitamin C 7mg Market Order Food item Miki, fresh Onion, Bombay Patis Pepper, ground Iodized salt Sugar, white Chicken breast Carrot Pechay baguio Toge Vegetable chicharon Green onion Quail egg Quantity 1.1kg or 1.5pks (700g/pk) 3pcs 60ml 5g 10g 50g ½kg 200g ¼kg 150g 100g 50g 40pcs A U G U S T SUN MON TUE WED THU FRI SAT

30 Tinola Surprise Ingredients 3 Tbsps cooking oil ¼ cup ginger, crushed 3 Tbsps garlic, chopped 3 Tbsps onion, Bombay, chopped 3 ¼ cups chicken breast, fillet, cut into serving pieces ¼ cup patis 1 ¾ cups papaya, peeled, seeded, sliced thinly 1 cup potato, cubed 8 cups chicken stock 2 cups pechay, sliced 2 pieces sili, green, long Procedure 1. In a pan, heat oil. Sauté ginger, garlic, and onion. 2. Add chicken. Season with patis. Cover and cook for about 10 minutes. 3. Add papaya, potato and chicken stock. Simmer until chicken is tender. 4. Add pechay and sili. Cook for another 5 minutes. 5. Serve hot. Yield 20 servings ½ cup per serving

31 Nutrition Facts Serving size ½ cup Amount per serving Calories 83 Fat 4.3g Carbohydrate 2.5g Protein 8.5g Calcium 26mg Iron 0.9mg Vitamin A 21μg RE Thiamin 0.04mg Riboflavin 0.04mg Niacin 5.2mg Vitamin C 7mg Market Order Food item Cooking oil Ginger Garlic bulb Onion, Bombay Chicken breast, fillet Patis Papaya Potato Pechay Sili, green, long Quantity 60ml 80g 50g 50g 1kg 60ml 400g 200g 200g 3pcs S E P T E M B E R SUN MON TUE WED THU FRI SAT

32 S E P T E M B E R SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Dalanghita Fried hotdog Hot choco Grapes Pan de sal Cheese slices Hot milk Apple Tuna omelet Garlic rice Hot choco Mango Fried chicken nuggets Hot milk Lacatan Fried dapang bilog Champorado with milk Coffee with milk Longgan French toast Peanut butter Milk tea Ripe papaya Fried tinapang kabasi Tomatoes Fresh milk AM Snack Carrot cake Baked macaroni Pork siomai Broas Pancit canton Macaroni soup Ensaymada Lunch Pork sinigang with vegetables Nata-corn salad Fried tilapia Sautéed pechay Lychee Nido Soup Herbed chicken breast with spinach Atis Beef humba Sautéed bataw and squash Gelatin Pork binagoongan Fresh green salad Lanzones Tinola surprise Mangosteen Beef dinuguan Crispy kangkong with mayo dip Latundan PM Snack Nilupak Doughnut Pan de coco Goto Banana cue Suman sa latik Pancit palabok Dinner Seafood kare-kare with vegetables Green mango salad Boiled Rice Yema de nangka Beef teriyaki Sautéed beansproutkinchay Boiled Rice Buko-pandan mold Pork-tokwa steak Sayote tops-tomato salad Rambutan Crab and corn soup Shrimp tempura Avocado wedges Roast chicken with mushroom gravy Coleslaw Mango tart Beef caldereta Steamed Baguio beans Barquillos Chicken embutido Adobong sitaw Pastillas

33 O C T O B E R SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Mangosteen Garlic longganisa Tomatoes Fried rice Coffee with milk Orange juice Corned beef with potatoes Hot milk Atis Crispy bacon Boiled egg Fried rice Hot choco Papaya cubes Fried dried danggit Tomatoes Coffee with milk Mango balls Eggplant omelet Garlic rice Fresh milk Lacatan Chili con carne Hot Tea Pear slices Sautéed sardines Squash Pan de sal Low fat milk AM Snack Siopitas Taho with sago Egg pie Macaroons Choco-almond cake Baked lasagna Yellow kamote fritters Lunch Beef with broccoli Caramel bar So-tahong soup Pork loin fritters Sweetened kundol Fish, clam and corn chowder with vegetables Brown rice cocobar Chicken tinola with papaya and sili leaves Buko pandan Beef lauya* with vegetables Longgan Morcon Kangkong fritters Strawberry shake Sinampalukang manok with vegetables Chico PM Snack Espasol Buchi Boiled saba Putong puti Karioka Cheese sticks with light mayo dip Pichi-pichi Dinner Grilled stuffed squid Gising-gising** Watermelon Chicken pochero Grapes Burger steak Steamed corn & carrots Aratiles Fried porkchop Sayote & sayote tops gisado Cucumber Ginulay na mais at kulitis Fried galunggong Chilled fruit cocktail Chicken pot roast Laing Apple Crispy pata Pinakbet Halaya-munggo halo-halo *Lauya - Filipino pork stew/soup **Gising-gising - spicy mixed vegetables in coconut milk

34 Ingredients So-Tahong Soup ¼ cup margarine, fortified 1 ½ Tbsps cooking oil 3 Tbsps garlic, chopped ¼ cup onion, Bombay, chopped 1 ½ cups tahong, steamed, shelled 3 Tbsps patis ½ tsp black pepper, ground 12 ½ cups water 2 packs (100g/pack) sotanghon, soaked in water for 5 minutes ⅓ cup bell pepper, red, strips 3 Tbsps atsuete juice ¾ cup corn kernel, canned, drained 4 cups cabbage, shredded 1 ½ cups carrot, strips ½ tsp iodized salt Procedure 1. In a pan, heat margarine and oil. Sauté garlic, onion, and tahong. 2. Season with patis and pepper. Cover and cook for 5 minutes. 3. Add water and sotanghon. Cover and cook until sotanghon becomes transparent. 4. Add atsuete juice. Mix well. Let it boil. 5. Add bell pepper, corn, cabbage and carrot. 6. Season with salt. Simmer for 5 minutes. 7. Serve hot. Yield 20 servings ¾ cup per serving

35 Nutrition Facts Serving size ¾ cup Amount per serving Calories 103 Fat 4.1g Carbohydrate 15.5g Protein 1.1g Calcium 38mg Iron 1.0mg Vitamin A 187μg RE Thiamin 0.48mg Riboflavin 0.02mg Niacin 0.5mg Vitamin C 6mg Market Order Food item Margarine, fortified Cooking oil Garlic bulb Onion, Bombay Tahong Patis Black pepper, ground Sotanghon Bell pepper, red Atsuete Corn kernel Cabbage Carrot Quantity 75g 25ml 50g 80g 1kg 45ml 10g 2packs (100g/pack) 100g 50g 1can (250g) drained weight 400g ¼kg O C T O B E R SUN MON TUE WED THU FRI SAT

36 Ingredients Lumpia Medley 2 cups pork, kasim, ground ¾ cup shrimp, suahe, chopped, shelled ½ cup kinchay, sliced thinly 2 ½ cups squash, chopped 1 ¼ cups yellow kamote, strips 2 cups malunggay leaves ¼ cup + 1 Tbsp all-purpose flour, sifted ½ cup onion, Bombay, chopped 5 pieces chicken eggs, beaten 1 Tbsp soy sauce ½ tsp black pepper, ground Pinch iodized salt 60 pieces lumpia wrapper, separated 4 cups cooking oil, for frying Procedure 1. In a mixing bowl, combine the first 12 ingredients. Mix well. 2. Place 1 tablespoon of the mixture on each wrapper and roll. Moisten edge with water and wrap securely. 3. Do the same with the rest of the mixture. 4. Deep-fry in hot oil until golden brown. Drain excess oil. 5. Can be served with catsup. Yield 20 servings 3 pieces per serving

37 Nutrition Facts Serving size 3 pieces Amount per serving Calories 317 Fat 24.3g Carbohydrate 16.6g Protein 8.2g Calcium 58mg Iron 2.1mg Vitamin A 124μg RE Thiamin 0.15mg Riboflavin 0.13mg Niacin 3.4mg Vitamin C 11mg Market Order Food item Pork, ground, kasim Shrimp, suahe Kinchay Squash Kamote, yellow Malunggay leaves All-purpose flour Onion, Bombay Chicken egg Soy sauce Black pepper, ground Iodized salt Lumpia wrapper, big Cooking oil Quantity ½kg 300g 50g ¾kg ¼kg 100g 50g 100g 5pcs 20ml 5g 5g 80pcs 1L N O V E M B E R SUN MON TUE WED THU FRI SAT All Souls Day Bonifacio Day 1 All Saints Day

38 N O V E M B E R SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Pineapple-orange juice Pancake with syrup Crispy bacon Hot tea Apple Fried dried pusit Tomatoes Low fat milk Pineapple chunks Mushroom & cheese omelet Milk tea Orange juice Sliced bread Peanut butter Kiwi Pan-fried cheesedog Fried rice Coffee Mangosteen Lomi Fresh milk Grapes Pork tocino Fried rice Coffee with milk AM Snack Sotanghon gisado Arroz caldo Suman moron Cup cake Mais binatog with niyog Kutsinta Tuna Fettuccine Lunch Aloha chicken gizzardliver adobo Boiled kamote tops Latundan Beef mechado Vegetable tempura Chilled nata de coco Fried alumahan Ampalaya con itlog Papaya Chicken afritada Cucumber rings Mashed potato\ Lemonade Miswa-patola-kulitis soup Lechon kawali with papaya achara Atis Beef bulgogi* Kimchi** Fruity gelatin Sweet and sour dalagang bukid Sautéed chicharo & carrots Rocky road ice cream PM Snack Nilupak Boiled Corn Squash Okoy Turon with langka Inipit Fried squid balls Peach mango pie Dinner Molo soup with Chinese pechay Lumpia medley Suha Sotanghon soup with vegetables Calamares Turones de kasuy Pork asado Steamed broccoli Almond jelly Oriental beef stir-fry Steamed asparagus Pinipig polvoron Steamed lapu-lapu with oyster sauce Inihaw na okra Choco mousse Chicken in pandan leaves Ginataang sigarilyas at kalabasa Lacatan Beef steak with onion rings Sautéed labong at saluyot Tiesa *Bulgogi - a Korean dish that usually consists of grilled marinated beef, cooked to a tender perfection on the wok **Kimchi (pickled vegetables) - a traditional fermented Korean side dish made of vegetables with a variety of seasonings

39 D E C E M B E R SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Breakfast Pear slices Fried daing na bangus with sliced tomatoes Mochaccino Pineapple-lychee juice Cheese burger Aratiles Salted egg with tomatoes Garlic rice Hot choco Grapes Poached egg Pan de malunggay Cappuccino Mango juice Kesong puti Pandesal Sliced papaya Fried tinapang salinas Fried rice Coffee with milk Chico Tapsilog Hot milk AM Snack Cream puff Cinnamon roll Pinoy maki Carbonara Tiramisu Paella Suman sa lihiya Lunch Chicken pastel Pahiyas fried rice Chilled kaong Grilled pork chop Stir-fried bok choy & tofu Sago at gulaman Stir-fried toge & young corn Oriental crab rice Brazo de mercedes Beef teppanyaki with vegetable sidings Macapuno in syrup Crunchy fried chicken Monggo gisado with ampalaya leaves & vegetable chicharon Almond jelly Hototay soup Fiesta ham Leche flan Inihaw na pusit Ampalaya-tomato salad Mixed veggie arroz Vanilla ice cream PM Snack Bihon gisado Brown rice mochi Cassava cake Cronuts Spaghetti Fresh lumpia with peanut sauce Balut Dinner Beef callos Squash flower fritters Ube halaya Asparagus soup Brown rice seafood paella Green apple Diced chicken with cashew Glazed saba Lechon de leche Brown rice-broccoli salad Rebel bar Halabos na hipon Chopsuey Atis Beef bulalo with vegetables Eggplant ensalada Mango roll Meatballs with cabbage Green mango shake

40 Mixed Veggie Arroz Ingredients ¾ cup cooking oil, for sautéing ⅓ cup garlic, chopped ½ cup onion, Bombay, chopped 2 ¾ cups chicken breast, ground ⅓ cup patis ½ tsp black pepper, ground 2 Tbsps soy sauce 1 ½ cups tomato sauce 2 Tbsps sugar, white 2 cups water 1 ½ cup carrot, cubed 2 cups sayote, cubed 1 ½ cups kamote, yellow, cubed ¾ cup bell pepper, red & green, round, chopped 8 ½ cups rice, cooked 9 pieces banana, saba, medium ripe, medium size, sliced, fried, for topping 2 cups cooking oil, for frying Procedure 1. In a pan, heat oil. Sautè garlic, onion, and chicken. 2. Season with patis and pepper. 3. Add soy sauce, tomato sauce, sugar and water. Cover and cook for 8 minutes. 4. Add carrot, sayote, and kamote. Cover and simmer for 15 minutes or until tender. 5. Add bell pepper and rice. Mix well and cook covered for 10 minutes. 6. Top with fried saba. Serve hot. Yield 20 servings ¾ cup per serving

41 Nutrition Facts Serving size ¾ cup Amount per serving Calories 416 Fat 25.8g Carbohydrate 36.5g Protein 9.6g Calcium 48mg Iron 1.9mg Vitamin A 182μg RE Thiamin 0.08mg Riboflavin 0.07mg Niacin 5.6mg Vitamin C 16mg Market Order Food item Cooking oil Garlic bulb Onion, Bombay Chicken breast Patis Black pepper, ground Soy sauce Tomato sauce Sugar, white Carrot Sayote Kamote, yellow Bell pepper, red and green, round Rice, raw Banana, saba, medium ripe, medium size Quantity 750ml 100g 100g 1kg 100ml 10g 30ml 400ml 50g 300g ½kg 400g 150g 800g 9pcs D E C E M B E R SUN MON TUE WED THU FRI SAT Christmas Day Rizal Day

42 2012 Nutritional Guidelines for Filipinos Nutritional Guidelines for Filipinos are primary recommendations to promote good health through proper nutrition. They are simple statements that give advice on the consumption of foods and food components for which there are public health concerns. 1 Eat a variety of foods everyday to get the nutrients needed by the body. 6 Consume safe foods and water to prevent diarrhea and other food and water-borne diseases. 2 Breastfeed infants exclusively from birth up to 6 months then give appropriate complementary foods while continuing breastfeeding for 2 years and beyond for optimum growth and development. D are 7 Use iodized salt to prevent Iodine Deficiency Disorders. 008) 3 Eat more vegetables and fruits everyday to get the essential vitamins, minerals, and fiber for regulation of body processes. 8 Limit intake of salty, fried, fatty, and sugar-rich foods to prevent cardiovascular diseases. 4 Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body tissues. s. 9 Attain normal body weight through proper diet and moderate physical activity to maintain good health and help prevent obesity. 5 Consume milk, milk products, and other calcium-rich foods, such as small fish and shellfish, everyday for healthy bones and teeth. 10 Be physically active, make healthy food choices, manage stress, avoid alcoholic beverage, and do not smoke to help prevent lifestylerelated non-communicable diseases.

43 Daily Nutritional Guide Pyramid for Filipino Children (7-12 years old)

44 Dealing with School Children Who are Picky Eaters Imelda A. Agdeppa, PhD A child s school-age is between five to ten years old. It is a period of cognitive learning, body development, and behavior formation. Children are highly active and spend most of the time in school, which eats up about one-fourth of their time. Due to school and extracurricular activities, attention is often divided, and along with this is a hard-to-please attitude which stereotypes a child as the picky eater. The picky eaters are so much fascinated with color, appearance, and taste but seldom attracted to the different spectrum of colors and appearances of vegetables and fruits. According to the results of the 2008 National Nutrition Survey (NNS) by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI- DOST), fruits and vegetables, usually non-leafy varieties, only compose the bottom half of the foods frequently consumed by school-age children. The individual 24-hour food recall showed that children consume only about one-third (1/3) cup of vegetables and 44 grams (g) or about one-half (½) piece medium-sized banana lacatan daily. The Nutritional Guidelines for Filipinos recommends about one cup of vegetables and two mediumsized fruit daily. One significant result of the NNS in 2008 is that the 30-item list of most frequently consumed foods include snack foods, soft drinks, instant noodles, hotdog, and powdered juices. This is quite alarming considering that children s preference for unhealthy food choices can be carried on until adulthood and this makes them at-risk to dietrelated diseases. Parents usually have difficulty in feeding children due to the latter s preference for a single food item like fried chicken, hotdogs, and nuggets. Children frequently choose these at meal times and neglect other food items. A study led by Stevenson in 2007 implied that healthy food items are being described as bland and do not have any taste at all. Guideline number 1 of the Nutritional Guidelines for Filipinos 2012 recommends eating a variety of foods every day, while guideline number 3 encourages eating more vegetables, fruits and root crops. Different food items contribute different nutrients, and with a wide range of available healthy foods to choose from, several food items and combinations can suit the demanding taste of children. Being a highly active individual, a child s requirements increase as age increases, ranging from 1,410 to 2,030 kilocalories per day according to the Recommended Energy and Nutrient Intakes, 2002 of the FNRI. However, the results of the recent NNS indicated that only one-fifth (1/5) or 21.5 percent (%) of the children population is meeting the requirement for energy. When energy requirement is not met despite energy-dense food intakes, some micronutrients may also be lacking. Prolonged deficiency in dietary requirements makes an individual at-risk to different health problems. Technology is one factor that acts both as a solution towards easy living and a dilemma for most parents. Technology does make life simpler and easier, from small mobile phones to huge satellite dishes, but it also affects the eating patterns of the younger generation. A study by Story and French in 2004 showed that children exposed to food advertisement on snacks, beverages, and fastfoods opted to buy the said food item afterwards. Use of mobile phones and tablets eats up the time of children that should have been allocated either to proper eating at the table or engaging in productive physical activity. A combination of factors contributes to under- and over nutrition in the same household. This is called the double burden of malnutrition. Although the prevalence of underweight children decreased from 32.4 percent (%) in 2008 to 32.0 percent (%) in 2011, the prevalence of overweight children increased from 6.6 percent (%) in 2008 to 7.5 percent (%) in Efforts to alleviate malnutrition would only be significant if both under- and overnutrition are considerably addressed. If you think your child s eating pattern is just a small problem, think again. Malnutrition is a pressing concern of the country due to its health risks in future life stages. Proper guidance and the changing of perception among children might be the future solutions to fight malnutrition. Introduction of fruits and vegetables in significant amounts to a child s daily diet will not only improve nutrition, but when all family members think and act alike, it may also reduce if not totally eliminate malnutrition in the country.

45 Healthy Tips for Kiddie Meals During School Days Josefina T. Gonzales Preparing meals for school children needs careful planning especially if you are a working mom. Planning ahead will save time and effort and will enable you to come up with a healthy and nutritious kiddie meal. There are potential dangers when kiddie meals are not well-planned. The kid s regular breakfast fare can consist of a lot of processed foods. These foods are usually high in sodium and preservatives. A possible effect of preservatives on kids is hyperactivity. Children are eating away from home so many parents just give money for lunch. Left to decide on what to eat, kids are less likely to consume the nourishment they need. Although processed foods, fast foods, and other low-nutrient foods can be offered once in a while so children won t feel deprived, they should not have these foods as part of their daily meals. Here are some tips to ensure that kids get healthy meals during school days: 1. Provide alternatives, such as lean meat, sandwiches with low-fat cheese and some veggies or fruits as snacks. 2. Encourage them to eat more fruits and vegetables, as well as complex carbohydrates, like boiled corn, banana cue, kamote cue, biko, suman and other native delicacies. 3. Native foods or kakanin are cheaper and healthier than refined carbohydrates like chips, fries, burgers, cakes and pastries. These food items are usually high in fat, sugar and sodium which are not good for growing children. 4. As a parent, be a role model for healthy eating. Make an effort to eat whole grains, fruits, and vegetables when you re hungry. Chances are, your children will eventually follow. 5. Involve your children in planning meals. 6. Take them to the grocery to help select items for your weekly menu. They are more likely to eat something they have chosen. Include easy, healthy choices like fruit juices and milk in their diet.

46 Steps to safe supplementary feeding Ma. Idelia G. Glorioso Supplementary feeding programs have been traditionally the most popular form of intervention for correcting undernutrition. Hence, it should be viewed as short-term means for achieving specific nutrition and health objectives. This is while long-range programs are being put into operation to attack the root causes of under nutrition. In the Philippines, supplementary feeding program (SFP) is being pursued by several agencies to improve and sustain the nutritional status of preschoolers, as part of the early childhood care and development program. In order to achieve successful implementation of supplementary feeding and to avoid food spoilage during feeding, what exactly are the steps to be taken to protect young children from food poisoning during the feeding? First, food safety begins as early as food buying in the market and extends all the way to placing food on the plate or bowl of the young children. Second, there must be good personal hygienic practices of persons preparing the food, good storage space, suitable container, and simple know-how on keeping foods cool and dry. As indicated in the Nutritional Guidelines for Filipinos 2012, these guidelines were developed by a Technical Working Group headed by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST), in order to prevent diarrhea and other food and water-borne diseases, you should consume safe foods and water. Here are some tips in selecting, preparing, and cooking supplementary foods to minimize the risk of contamination: Choose foods in their best quality. The fresher foods are, the safer and more nutritious they are. Wash hands with soap and water before handling food. Dirty hands carry microorganisms that can contaminate foods. Wash your hands after handling raw meats, fish, and poultry. Do this also after using the bathroom, coughing or sneezing, blowing your nose, and handling pets. Allow only persons free from infectious diseases to prepare foods. Keep counters, cutting boards, utensils, and sinks clean. Prolong the storage life of food by drying, freezing, canning, and adding chemical substances like salt and sugar. Use a spoon in tasting cooked foods. Wash spoon thoroughly before re-use. Always keep yourself clean when preparing foods. Avoid wearing jewelry like rings or bracelets while preparing food. These can collect dirt that may cause illness. Wash dishes and other utensils thoroughly with soap and water. Wipe with clean cloth. Cooking not only improves the taste of food and softens fibers and connective tissues but also safeguards against disease producing organisms. For young children, advise and encourage them to wash their hands before and after eating and practice personal hygiene.

47 J A N U A R Y SU MO TU WE TH FR SA F E B R U A R Y SU MO TU WE TH FR SA M A R C H SU MO TU WE TH FR SA A P R I L SU MO TU WE TH FR SA J U L Y SU MO TU WE TH FR SA M A Y SU MO TU WE TH FR SA / A U G U S T SU MO TU WE TH FR SA /30 24/ J U N E SU MO TU WE TH FR SA S E P T E M B E R SU MO TU WE TH FR SA O C T O B E R SU MO TU WE TH FR SA N O V E M B E R SU MO TU WE TH FR SA D E C E M B E R SU MO TU WE TH FR SA

48 TECHNICAL WORKING GROUP Recipe Development Unit- Food Research & Development Group Marietta M. Bumanglag Senior Science Research Specialist May Ann R. Devanadera Science Research Specialist I Maylene D. Pua Science Research Analyst Cecilia S. Salen Project Assistant IV Technical Advisers Mario V. Capanzana, Ph.D. Director Ferdinand B. Oamar, DPA OIC - Office of the Deputy Director Chief Administrative Officer, FAD Zenaida V. Narciso, Ph.D. Chief Science Research Specialist, TDSTSD Imelda Angeles-Agdeppa, Ph.D. Assistant Scientist & OIC, NAMD Creative and Publication Unit- Technology Diffusion and S&T Services Division Ma. Idelia G. Glorioso Senior Science Research Specialist Divorah V. Aguila Senior Science Research Specialist Jund Rian A. Doringo Science Research Specialist I Charina A. Javier Science Research Specialist I Erlinda V. Ilao Science Research Analyst Romeo R. Artuz Administrative Assistant II Editors Zenaida V. Narciso, Ph.D. Chief Science Research Specialist, TDSTSD Milflor S. Gonzales, Ph.D. Supervising Science Research Specialist, TDSTSD Consuelo L. Orense Supervising Science Research Specialist & OIC, NRDD Joyce R. Tobias Supervising Science Research Specialist, NFRDS Printed through the assistance of UNILEVER Philippines For more information, write or call the Food and Nutrition Research Institute, Department of Science and Technology DOST Comp., Gen. Santos Ave., Bicutan, Taguig City or mvc@fnri.dost.gov.ph or mar_v_c@yahoo.com fnri.dost.gov.ph