mario v. capanzana, phd director food and nutrition research institute dept. of science and...

MARIO V. CAPANZANA, PhDDirector

Food and Nutrition Research Institute

Dept. of Science and Technology

OUTLINE• Introduction

– FNRI Mandate– Plans & Programs

• Nutrition Situation– Anthropometric Survey– Biochemical Survey– Clinical Survey– Dietary/Food Consumption Survey

• Policy Environment• Food-based Intervention• Conclusion

FOOD AND NUTRITION RESEARCH INSTITUTEDepartment of Science and Technology

Define the citizenry’s nutritional

status

Develop recommendations for

improvement of nutritional status

Disseminate research findings

and recommendations

Survey ComponentsSurvey Components

Dietary Assessment Among 0-5 Year-Old Children,

Pregnant and Lactating Mothers

Awareness and Usage of Fortified Foods and

Fortifiable Foods

Household Food Consumption Survey

Anthropometric Nutrition Survey

Biochemical Nutrition Survey

Clinical Phase: National Nutrition &

Health survey

NNutritional status of 0–5 y old utritional status of 0–5 y old childrenchildren

2.1

26.930.829.9

34.034.532.0

30.6

29.9

36.839.9

34.3 34.5 34.031.4

5.3

6.65.0

6.75.2 6.0 6.3

1.2 0.9 1.4

0

10

20

30

40

50

1989-90 1992 1993 1996 1998 2001 2003

% p

revale

nce

UnderweightStunting

WastingOverweight-for-height

1.3

25.628.3

30.532.534.2

30.232.9

35.8

42.844.842.2

39.140.8 41.1

0.20.1 0.6 0.4 n 0.80

10

20

30

40

50

1989-90 1992 1993 1996 1998 2001 2003

% p

reva

lence

Underweight

Stunting

Overweight

NNutritional status of 6–10y old utritional status of 6–10y old childrenchildren

*Using NSO 2003 Projected Population based on 1995 Census

Nutritional Nutritional StatusStatus

PrevalencePrevalence%%

Estimated Estimated No. (in No. (in

million)million)**0-5 Years Old0-5 Years Old

UnderweightUnderheightThinnessOverweight

6-10 Years Old6-10 Years OldUnderweightUnderheightOverweight

26.929.9

5.31.4

25.635.8

1.3

3.13.40.60.1

2.43.30.1

Estimated Number of Underweight, Estimated Number of Underweight, Underheight Underheight and Thin 0-5 and 6-10 Year-old Childrenand Thin 0-5 and 6-10 Year-old Children

Estimated Number of Underweight, Estimated Number of Underweight, Underheight Underheight and Thin 0-5 and 6-10 Year-old Childrenand Thin 0-5 and 6-10 Year-old Children

20.5

33.129.2

1.22.6 3.40

10

20

30

40

50

1993 1998 2003

%

MMalnutritionalnutrition AmongAmong Filipino Filipino AdolescentsAdolescents

Underweight

Overweight

10.1

33.130.7

4.72.2

3.8

0

10

20

30

40

50

1993 1998 2003

%

Underwt

Overweight

FemalFemalee

MalMalee

0

5

10

15

20

25

Underweight Overweight

Male

Female

2003

15.4 14.2

23.327.2

0

10

20

30

40

CED Overwt/ Ob

1998

2003

11.1 10.6

17.020.9

0

10

20

30

40

CED Overwt/ Ob

1998

2003Male

Female

CED (BMI<18.5)

Overwt/Ob (BMI ≥ 25)

MMalnutrition Among Filipino alnutrition Among Filipino AdultsAdults

12.313.213.9

20.2

16.6

24

0

10

20

30

40

1993 1998 2003

%

CED (BMI<18.5)

Overwt/Obese (BMI ≥ 25)

49.2

25.7

42.043.6 43.0

56.6

29.6

35.6

50.7

45.7

65.9

29.1

37.4

43.9 42.2

0

10

20

30

40

50

60

70

6 mos - < 1y

1 - 5 y 6 - 12 y Pregnantwomen

Lactatingwomen

%

1993

1998

2003

Trends in Anemia and Trends in Anemia and Vitamin A DeficiencyVitamin A Deficiency

35.338

40.1

16.4

22.2

17.5 16.4 16.5

20.1

0

5

10

15

20

25

30

35

40

45

6m - 5y Pregnant Lactating

1993

1998

2003

AnemiAnemiaa

Vitamin A Vitamin A DeficiencyDeficiency

6 – 12 years old6 – 12 years old 19981998 - -

35.8 %35.8 % 20032003 - 11.4 %- 11.4 %

Pregnant Women Pregnant Women 20032003 - -

18.0 %18.0 %

Lactating Women Lactating Women 2003 2003 - 23.7 % - 23.7 %

Prevalence of IDDPrevalence of IDD

Typical dietTypical diet

897915

869

803

886

750

800

850

900

950

1000

1978 1982 1987 1993 2003

`

Trends in Food Consumption: Philippines, 1978-2003

Trends in Food Consumption: Philippines, 1978-2003

Cereals, 364g(41.1%)

Fish, 104g(11.7%)Meat, 81g

(9.2%)

Sugars, 24g (2.7%)

Dried beans, nuts & seeds, 10g (1.1%)

Misc., 39g(4.4%)

Fats & oils, 18g (2.0%)

Eggs, 13g(1.5%)

Starchy roots & tubers,

19g (2.2%)Milk &

Milk Products49g (6.6%)

Fruits 84g (6.1%)

Vegetables, 111g (12.6%)

Mean one-day per capita food intake by food groups, 2003Mean one-day per capita food intake by food groups, 2003

Total food intake: 886g

37

42

19

17

22

24

19

24

2219

18

12141413

0

5

10

15

20

25

30

35

40

45

1978 1982 1987 1993 2003

367

356

345

364

340

303

282

308304 303

250

260270

280290

300

310320

330

340350

360370

380

1978 1982 1987 1993 2003

Energy Giving foods

Trends in Mean One-Day Food Consumption: Philippines, 1978-2003


Cereals and Cereal Products

Rice and Products

Starchy roots & Tubers

Sugars & Surups

Fats & OilsFats & Oils

102

113 111

99104

23

3237 34

61

7 10 914

20

0

20

40

60

80

100

120

1978 1982 1987 1993 2003

8

1312

109

49

44434244

1010

10108

0

10

20

30

40

50

60

1978 1982 1987 1993 2003



Body-Building foods

Meat and Products

Eggs

Dried Beans, Nuts & Seeds

Fish and Products

Milk and Milk Products

Poultry

104102

107

77

5450

60

70

80

90

100

110

1978 1982 1987 1993 2003

Fruits

145

106

110

111

130

100

105

110

115

120

125

130

135

140

145

150

1978 1982 1987 1993 2003

Vegetables

Regulating foods



g/d

34

111

8

37

93

10

107

29

82

10

77

30

76

10 10

104102

80

31

54

0

20

40

60

80

100

120

Fruits GLY vegetabes Other vegetables Dried beans, nuts& seeds

1978 1982 1987 1993 2003

TTrend in food consumption rend in food consumption by Philippine householdsby Philippine households

First 30 commonly consumed foods: Philippines, First 30 commonly consumed foods: Philippines, 20032003First 30 commonly consumed foods: Philippines, First 30 commonly consumed foods: Philippines, 20032003Food Group/Sub-group Frequency % of Households Consuming

1. Rice, ordinary 2818 92.6

2. Coconut Oil 2093 68.8

3. Salt course 2091 98.7

4. Coffee, instant 1653 54.3

5. Sugar, white refined 1584 52.0

6. Garlic 1461 48.0

7. Vetsin 1437 47.2

8. Onion bombay 1409 46.3

9. Soysauce 1136 37.3

10. Chicken eggs 981 32.2

11. Sugar brown 941 30.9

12. Milk, powdered milk 779 25.6

13. Tomatoes 759 24.9

14. Pork liempo 716 23.5

15. Softdrinks 682 22.4

First 30 commonly consumed foods: Philippines, First 30 commonly consumed foods: Philippines, 20032003First 30 commonly consumed foods: Philippines, First 30 commonly consumed foods: Philippines, 20032003

Food Group/Sub-group Frequency % of Households Consuming

16. Pandesal 646 21.2

17. Vinegar coconut 632 20.8

18. Eggplant 601 19.7

19. Sitaw 595 19.5

20. Milo 544 17.9

21. Instant Noodle 513 16.9

22. Luya 493 16.2

23. Squash fruit 458 15.0

24. Pan de monay 430 14.1

25. Malunggay 426 14.0

26. Iodized Salt 415 13.6

27. Bangus 359 11.8

28. Sardines in tomato sauce 359 11.8

29. Coconut cream 358 11.8

30. Okra 344 11.3

1905

56.2

10.1

0.44

455.2

0.88

0.73

20.6

46.5

Intake

1939

56.6

16.7

0.76

498.0

1.02

1.07

13.2

62.0

RENI % Adequacy

75.0

156.4

68.0

86.3

91.4

57.1

60.1

99.2

98.3

0 50 100

200

Energy (kcal)

Protein (g)

Iron (g)

Calcium (g)

Retinol Eq. (g)

Thiamin (mg)

Riboflavin

Niacin (mg)

Ascorbic Acid (mg)

Nutrient

Mean One-Day Per Capita Nutrient Intake andPercent Adequacy: Philippines, 2003

Mean One-Day Per Capita Nutrient Intake andPercent Adequacy: Philippines, 2003

Mean one-day food intake of 6 m-5 y-old children by food groups, 2003

562 g562 g

Food and nutrient intake Food and nutrient intake among childrenamong children

List of 30 food items most commonly eaten by 6-month to 5 year-old children ranked by % of children who consumed the food item

Rank Food item % of Total Subjects

Mean Intake (Raw, as

Purchased, in grams)

1 Rice ( well-milled, white) 88.8 108

2 Coconut oil (langis ng niyog) 63.0 4

3 Sugar ( white, refined) 37.2 9

4 Milk (powdered filled milk) 29.5 27

5 Sugar (brown) 25.9 10

6 Chicken egg 25.4 27

7 Pan de sal 20.0 29

8 Milo chocolate drink 19.0 7

9 Instant noodles 17.4 19

10 Galunggong 16.9 45



Purchased, in grams)

11 Coffee (instant, powder) 16.4

12 Squash fruit 15.7 22

13 Stringbeans, green 15.7 25

14 Saba banana 14.7 89

15 Softdrinks 14.2 128

16 Pork belly, lean part 13.5 32

17 Rice gruel 13.1

18 Pan de Monay 12.5 35

19 Candy, hard 12.4 5

20 Coconut cream (niyog, kakang gata) 11.6 11




Purchased, in grams

21 Dried mungbeans 11.4 10

22 Cracker, salted 11.1 14

23 Horseradish tree, leaves (malunggay, dahon)

11.0 15

24 Tilapia 9.7 62

25 Hotdog 9.6 24

26 Milkfish 9.6 39

27 Eggplant 9.5 19

28 Sardines in tomato sauce 9.5 14

29 Fruit juice drink, orange 9.1 119

30 Corn grits, white (mais, durog, puti) 8.4 73


105.5

163.8

142.3

123.2

79

73.4

72.7

102.8

83

Intake

Energy (kcal)

Protein (g)

Iron (g)

Calcium (g)

Vitamin A (g RE)

Thiamin (mg)

Riboflavin

Niacin (mg)

Ascorbic Acid (mg)

Nutrient

Mean One-Day Energy and Nutrient Mean One-Day Energy and Nutrient Adequacy of 6 mos-5 years old Adequacy of 6 mos-5 years old Children, 2003 Children, 2003

% Adequacy

980

31.5

6.2

0.37

315.9

0.65

0.74

10.4

31.7

TTrendsrends inin Non Non Communicable Communicable

DiseasesDiseases

Diabetes or “Hyperglycemia”:Diabetes or “Hyperglycemia”:

Filipino Adult, Filipino Adult, 20 years and above20 years and above

1998 1998 - 4.0 % - 4.0 %2003 2003 - 3.4 % - 3.4 %

High Blood Cholesterol or “Hypercholesterolemia”:High Blood Cholesterol or “Hypercholesterolemia”:

1998 1998 - 4.0 %- 4.0 %2003 2003 - 8.5 %- 8.5 %

Android or “Apple Shape” Obesity:Android or “Apple Shape” Obesity:

20032003 19981998Female Female - 18.3 % - 18.3 % 10.2 %10.2 %Male Male - 3.1 % - 3.1 % 3.7 % 3.7 %

Hypertension or “High Blood Pressure (BP)”:Hypertension or “High Blood Pressure (BP)”:

Filipino Adult, Filipino Adult, 20 years and above20 years and above20032003 - 22.5 % - 22.5 % 1998 1998 - 20.0 % - 20.0 %

4.08.5

2.0 3.7 0.8 0.7

54.2

21.0 22.5

6.4 6.6

0

10

20

30

40

50

60

70

Prevalence of Dyslipidemia, Hypertension, Prevalence of Dyslipidemia, Hypertension, Diabetes Mellitus+Impaired FBS among adultsDiabetes Mellitus+Impaired FBS among adults

Total Total cholesterolcholesterol

LDL-cLDL-c TriglycerideTriglyceride

(( 240 mg/dL) 240 mg/dL)

HypertensionHypertension DM & Impaired DM & Impaired FBSFBS(( 400 mg/dL) 400 mg/dL) ((<< 40 mg/dL) 40 mg/dL)(( 190 mg/dL) 190 mg/dL) (> 140 / 90 (> 140 / 90

mmHg)mmHg) (FBS >100 (FBS >100 mg/dL)mg/dL)

HDL-cHDL-c

Physical inactivity; Low consumption of fruits & vegetables

19982003

The Medium-TermPhilippine Plan of Action for Nutrition (MTPPAN)2005-2010

GMA Foundation, Inc.

ABS-CBN Foundation, Inc.

Ms. Elisa C. Valdecantos

DepEd

DA - Chair

DOLE

DBM

DSWD

NEDA

DOH

DOST DILG-Vice chair

DTI

NNC Governing Board

• PROGRAMS– Home, School and Community Food Production– Food Fortification– Micronutrient Supplementation– Nutrition Information, Communication and

Education– Food Assistance– Livelihood Assistance– Nutrition in Essential Maternal and Child Health

Services

• Supplementary/Nutrient-rich Foods:– Weaning Foods– Snack Foods– Noodles– Foods for Disaster/Emergency– Condiments and Nutritious Soup Blends

• Fortified Foods:– Staple Foods, e.g. rice, sugar, oil and flour

• Functional Foods:– High fiber Low fat Foods– Low sugar

Snack FoodsSnack Foods Curls (Extruded)Curls (Extruded)– Rice MongoRice Mongo– Rice SoyRice Soy– Corn SoyCorn Soy– Corn MongoCorn Mongo

Crunchies/Chips Crunchies/Chips (Deep Fried)(Deep Fried)

– Rice MongoRice Mongo– Corn MongoCorn Mongo– SquashSquash

• Instant Rice Mongo

• Instant Gabi Paayap

• Instant Rice Soy

• Instant Corn Mongo

• Instant Corn Soy

• Instant Rice Mongo Complementary Complementary Foods Foods

(Pre-cooked)(Pre-cooked)

Complementary Complementary FoodsFoods

• Rice Mongo Sesame

• Banana Soybean

• Banana Peanut

• Camote Paayap

• Banana Paayap

• Germinated Rice and Mongo

Fortified Bihon NoodlesFortified Bihon Noodles

• 50 g serving of fortified bihon noodles will provide 40% of iron and 33% of iodine based on RDA for a reference man.

Noodles Noodles ((Canton Style & In CupsCanton Style & In Cups))

• Squash

• Seaweed

• Saluyot

Noodles with Squash (Canton Style)Noodles with Squash (Canton Style)

• Blend of wheat flour, squash puree, salt and egg

• Golden yellow in color

• Contain 13 g protein, 512 kcal and 1.12 mg -carotene per 100 g

Noodles with Saluyot (Canton Style)Noodles with Saluyot (Canton Style)• Rich in -carotene

• Blend of wheat flour, saluyot puree (Corchorus Olitorius), salt and egg

• Olive green in color

• Contain 11.9 g protein, 156 mg calcium, 4.2 mg iron and 1.8 mg -carotene per 100 g

SQUASH PRODUCTSSQUASH PRODUCTS

Dehydrated Vegetables• Carrots• Sweet Pepper• Celery• Kangkong leaves• Alugbati leaves• Kamote Leaves• Petsay leaves• Mushroom caps

Carrot-Pineapple JuiceCarrot-Pineapple Juice

A blend of carrots, pineapple, sugar and stabilizerA blend of carrots, pineapple, sugar and stabilizer

Has an attractive orange colorHas an attractive orange color

Packed and processed in 375 ml glass bottlesPacked and processed in 375 ml glass bottles

A serving of 250 ml prepared juice provides 20% A serving of 250 ml prepared juice provides 20% RDA for Vitamin A of an adult reference manRDA for Vitamin A of an adult reference man

A blend of carrots, mango, sugar and stabilizerA blend of carrots, mango, sugar and stabilizer

Has an attractive orange colorHas an attractive orange color

Packed and processed in 375 ml glass bottlesPacked and processed in 375 ml glass bottles

A serving of 25 ml prepared juice provides 26%A serving of 25 ml prepared juice provides 26%

RDA for Vitamin A of an adult reference manRDA for Vitamin A of an adult reference man

Carrot-Mango JuiceCarrot-Mango Juice

Contains:Contains:

10.9% protein10.9% protein

500 Kcal energy 500 Kcal energy

7% dietary fiber7% dietary fiber

High-Fiber CookiesHigh-Fiber Cookies

Peanut flavorPeanut flavor

Consumption of 2 servings (15 Consumption of 2 servings (15 g /serving) will provide ¼ RDI g /serving) will provide ¼ RDI for protein for protein

Stable for 9 monthsStable for 9 months

SOYBEAN SPREADSOYBEAN SPREAD

FRUIT JUICE DRINKS:FRUIT JUICE DRINKS:a)a) Guyabano-Nata Fruit Drink Guyabano-Nata Fruit Drink b)b) Mango-Nata Fruit Drink Mango-Nata Fruit Drink

SOYBEAN GEL SOYBEAN GEL

Combination of cereal, legumes and oilseeds

Ready-to-eat ,appealing and delicious

Comes in three flavors, tropical fruit, peanut, and chocolate coated

Rice Crispy Bars Rice Crispy Bars Rice Crispy Bars Rice Crispy Bars

Squash instant cream soup Mongo instant cream soup 30g cream soup powder in 250 ml water will

satisfy 28% & 7% of the RDA for protein & energy of 4-6 year old children

Instant Cream Soups Instant Cream Soups Instant Cream Soups Instant Cream Soups

Combination of cereal and legumes with milk, vegetable, fat and sugar

Dry and compressed form Compact, light and convenient

to handle and store

Compressed Food Compressed Food Compressed Food Compressed Food

Kare-Kare MixKare-Kare Mix

Putsero MixPutsero Mix

LaingLaing

PinakbetPinakbet

Sinigang MixSinigang Mix

Lumpia SauceLumpia Sauce

& Lumpia & Lumpia WrapperWrapper

SinamakSinamak

Kalamansi Kalamansi ExtractExtract

Barbecue Barbecue Marinade Marinade

VEGETABLES MIXVEGETABLES MIX

Small & Medium Enterprises (SMEs)

• Farmtech• Dayapan

Multipurpose Cooperative

• Eagle Multipurpose Cooperative

• Jojo’s Noodle Center

MOONBAKE INC.

CANNED LAING

Small & Medium Enterprises (SMEs)

FNRI VEGETABLE FNRI VEGETABLE RECIPESRECIPESFNRI has developed the following manuals:

1. Mga Piling Lutuing Gulay - a compilation of vegetable recipes as main dish, snackfoods, dessert, and appetizers

2. Squash Recipes - compilation of squash recipes as main dish, snackfoods, dessert and appetizers

There has been a general improvement between 1998 and 2003 in the country’s overall nutrition situation affecting various population groups

There is however a trend towards increasing overweight among adults as well as among children.

Nutritional anemia remains to be a major health problem among children 6 mos to <1 year, and pregnant and lactating women.

The iodine status of the 6-12 year-old children, pregnant and lactating women has improved

Increasing prevalence of NCD among adults

Significant reduction of fruits and vegetables consumption and low physical activity may be associated with the increasing prevalence of NCDs

Considering the targets set for 2004 in the MTPPAN and the Medium Development Goals set for 2015, overall efforts to reduce Protein-Energy Malnutrition, Chronic Energy Deficiency, Nutritional Anemia as well as arrest the increasing trend of overweight and obesity must be strengthened.

Strict enforcement and proper implementation of the Food Fortification Law

Strengthen the R&D particularly on FRUITS AND VEGETABLE production and processing

Intensification of home food production

Coordinated nutrition education and information campaign

FNRI HOME PAGE:

FOOD AND NUTRITION RESEARCH INSTITUTEFOOD AND NUTRITION RESEARCH INSTITUTE

Department of Science and TechnologyDepartment of Science and Technology

DOST Compd., Bicutan, TaguigDOST Compd., Bicutan, Taguig

Metro Manila, PHILIPPINESMetro Manila, PHILIPPINES

OUR ADDRESS

http://www.fnri.dost.gov.phhttp://www.fnri.dost.gov.ph

Thank You

mario v. capanzana, phd director food and nutrition research institute dept. of science and...

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