MARIO V.

CAPANZANA, PhD
Director
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 INSTITUTE
Department of Science and Technology
 Define the citizenry’s nutritional
status

 Develop recommendations for

improvement of nutritional
status

 Disseminate research findings

and recommendations
 Survey Components

Anthropometric Household Food Awareness and Usage of

Nutrition Survey Consumption Survey Fortified Foods and
Fortifiable Foods

Biochemical Dietary Assessment Among

Clinical Phase:
Nutrition Survey 0-5 Year-Old Children,
National Nutrition &
Pregnant and Lactating
Health survey
Mothers
Nutritional status of 0–5 y old children
50 Underweight
Stunting
39.9 Wasting
36.8 Overweight-for-height
40
34.3 34.5 34.0
31.4
% prevalence

30 34.5 34.0 29.9

32.0
29.9 30.8 30.6 26.9

20

10 6.6 6.7
5.0 5.2 6.0 6.3
5.3
1.2 0.9 1.4
2.1
0
1989-90 1992 1993 1996 1998 2001 2003
Nutritional status of 6–10y old children
50
44.8
42.8
42.2 41.1
40.8
39.1
40
35.8
% prevalence

30 34.2 32.9
32.5
30.5 30.2
25.6
28.3
20
Underweight
Stunting
10
Overweight

0.1 0.2 0.6 0.4 n 0.8

1.3
0
1989-90 1992 1993 1996 1998 2001 2003
 Estimated Number of Underweight, Underheight
and Thin 0-5 and 6-10 Year-old Children

Nutritional Status Prevalence Estimated

% No. (in million)*
0-5 Years Old
Underweight 26.9 3.1
Underheight 29.9 3.4
Thinness 5.3 0.6
Overweight 1.4 0.1

6-10 Years Old

Underweight 25.6 2.4
Underheight 35.8 3.3
Overweight 1.3 0.1
*Using NSO 2003 Projected Population based on 1995 Census
 Malnutrition Among Filipino Adolescents
50
Male
40
30 33.1
29.2
%

Underweight
20
20.5
10 Overweight
2.6 1.2 3.4
0 25 2003
1993 1998 2003
20
Male
50
Female
Female 15
40
10
30 33.1
30.7 5
%

20
0
Underwt Underweight Overweight
10 10.1
4.7 3.8
2.2 Overweight
0
1993 1998 2003
 Malnutrition Among Filipino Adults
1998
40 Female
2003
27.2
30
23.3
40
20 15.4 14.2

10
Overwt/Obese
30 (BMI ≥Overwt/Ob
25) 0
(BMI ≥ 25)
24 CED Overwt/Ob

40
%

20.2 1998
20 Male
16.6 CED 30 2003
CED
(BMI<18.5) 20.9
(BMI<18.5) 20 17.0

10 13.9 13.2 12.3 11.1 10.6

10

0
CED Overwt/Ob
0
1993 1998 2003
 Trends in Anemia and Vitamin A
Deficiency
70
65.9 1993 45 40.1
1998 38
60 56.6 40
2003 35.3 1993
49.2 50.7 35 1998
50
45.7 2003
43.6 43.9 43.0 42.2
42.0 30
40
35.6 37.4 22.2
25 20.1
%

29.6 29.1
30 17.5
25.7 20 16.4 16.4 16.5

20 15

10
10
5
0
0
6 mos - < 1 1-5y 6 - 12 y Pregnant Lactating 6m - 5y Pregnant Lactating
y women women

Anemia Vitamin A Deficiency

Prevalence of IDD
6 – 12 years old
1998 - 35.8 %
2003 - 11.4 %
Pregnant Women
2003 - 18.0 %

Lactating Women
2003 - 23.7 %
Typical diet
 Trends in Food Consumption:
Philippines, 1978-2003
1000

950
915
900 897 886
869
850 `

800 803

750
1978 1982 1987 1993 2003
Mean one-day per capita food intake by food groups, 2003

Cereals, 364g
(41.1%)
Starchy roots
& tubers, Milk &
19g (2.2%) Milk Products
Total food intake: 886g 49g (6.6%)

Sugars, 24g (2.7%)

Vegetables,
111g (12.6%)

Dried beans, nuts &

seeds, 10g (1.1%)

Fruits
Misc., 39g
84g (6.1%)
(4.4%)
Fats & oils, Fish, 104g
Eggs, 13g
18g (2.0%) Meat, 81g (11.7%)
(1.5%)
(9.2%)
 Trends in Mean One-Day Food Consumption:
Philippines, 1978-2003
Energy Giving foods
380 45
370 Cereals and Cereal Products 42
40 Starchy roots & Tubers
360 367 364 37
350 356 35
340 345 30
340 Sugars & Surups
330 24 24
320 25
19 19
310 20 22 22
300 308 303 19
304 303
290 15 17 18
Rice and Products
280 10 13 14 14
282 12
270 Fats & Oils
5 Fats & Oils
260
250 0
1978 1982 1987 1993 2003 1978 1982 1987 1993 2003
 Trends in Mean One-Day Food Consumption:
Philippines, 1978-2003
Body-Building foods
60 120
113 111
102 104
50 Milk and Milk Products 100 99

49
40 44
43 44 80 Fish and Products
42

30 Dried Beans, Nuts & Seeds 60 61

Meat and Products

20 Eggs 40 37
12 13 34
10 32
8 10
23 Poultry
10 20 20
10 10 14
9 10 10 9
8 7
0 0
1978 1982 1987 1993 2003 1978 1982 1987 1993 2003
 Trends in Mean One-Day Food Consumption:
Philippines, 1978-2003

Regulating foods
Vegetables Fruits

150 110
145 107
145 104
102
140 100

135
90
130 130
125 80
77
120

115 70
111
110
60
105 110
106 54
100 50
1978 1982 1987 1993 2003 1978 1982 1987 1993 2003
 Trend in food consumption by
Philippine households
120
111
104 107
102
100 93

82 80
80 77 76

60 54
g/d

40 37
34
29 30 31

20
8 10 10 10 10

0
Fruits GLY vegetabes Other vegetables Dried beans, nuts
& seeds
1978 1982 1987 1993 2003
First 30 commonly consumed foods: Philippines, 2003
Food 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, 2003
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
 Mean One-Day Per Capita Nutrient Intake and
Percent Adequacy: Philippines, 2003

Nutrient Intake RENI % Adequacy 200

0 50 100
Energy (kcal) 1905 1939 98.3

Protein (g) 56.2 56.6 99.2

Iron (g) 10.1 16.7 60.1

Calcium (g) 0.44 0.76 57.1

Retinol Eq. (g) 455.2 498.0 91.4

Thiamin (mg) 0.88 1.02 86.3

Riboflavin 0.73 1.07 68.0
Niacin (mg) 20.6 13.2 156.4
Ascorbic Acid (mg) 46.5 62.0
75.0
 Food and nutrient intake among
children Cereals, 166 g
Starchy roots & (29.5% )
tubers, 8 g (1.4 % ) Vegetables, 23 g
(4.1% )
Sugars, 15 g (2.7% )
Fruits, 31 g
Dried beans, (5.5% )
4 g (0.7% )

562 g
Miscellaneous,
27 g (4.8% )

Fats, 6 g (1.1% )
Eggs, 8 g (1.4% )

Meat, 38 g (6.8% )
Milk products,179 g
Fish, 57 g (10.1% )
(31.8% )
Mean one-day food intake of 6 m-5 y-old children by food
groups, 2003
 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 Mean Intake

Subjects (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
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 Mean Intake

Subjects (Raw, as
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
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 Mean Intake

Subjects (Raw, as
Purchased,
in grams
21 Dried mungbeans 11.4 10
22 Cracker, salted 11.1 14
23 Horseradish tree, leaves (malunggay, 11.0 15
dahon)
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
 Mean One-Day Energy and Nutrient Adequacy
of 6 mos-5 years old Children, 2003

Nutrient Intake % Adequacy

Energy (kcal) 980 83

Protein (g) 31.5 102.8

Iron (g) 6.2 72.7

Calcium (g) 0.37 73.4

Vitamin A (g RE) 315.9 79

Thiamin (mg) 0.65 123.2

Riboflavin 0.74 142.3

Niacin (mg) 10.4 163.8

Ascorbic Acid (mg) 31.7 105.5
 Trends in Non
Communicable Diseases
Diabetes or “Hyperglycemia”:

Filipino Adult, 20 years and above

1998 - 4.0 %
2003 - 3.4 %

High Blood Cholesterol or “Hypercholesterolemia”:

1998 - 4.0 %
2003 - 8.5 %
Android or “Apple Shape” Obesity:

2003 1998
Female - 18.3 % 10.2 %
Male - 3.1 % 3.7 %

Hypertension or “High Blood Pressure (BP)”:

Filipino Adult, 20 years and above

2003 - 22.5 %
1998 - 20.0 %
 Prevalence of Dyslipidemia, Hypertension,
Diabetes Mellitus+Impaired FBS among adults
70
1998
54.2 2003
60 Physical inactivity;
Low consumption of
50 fruits & vegetables

40

30
21.0 22.5
20
8.5
3.7 6.4 6.6
10 4.0 2.0 0.8 0.7

0
Total LDL-c Triglyceride HDL-c Hypertension DM & Impaired
cholesterol ( 190 mg/dL) ( 400 mg/dL) (< 40 mg/dL) (> 140 / 90 FBS
mmHg) (FBS >100
( 240 mg/dL)
mg/dL)
The Medium-Term
Philippine Plan of
Action for Nutrition
(MTPPAN)
2005-2010
• 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
 Curls (Extruded) Snack Foods
– Rice Mongo
– Rice Soy
– Corn Soy
– Corn Mongo

 Crunchies/Chips
(Deep Fried)
– Rice Mongo
– Corn Mongo
– Squash
 Complementary
• Instant Rice Mongo
Foods
• Instant Gabi Paayap
• Instant Rice Soy
• Instant Corn Mongo
• Instant Corn Soy
Complementary
• Instant Rice Mongo
Foods
• Rice Mongo Sesame (Pre-cooked)
• Banana Soybean
• Banana Peanut
• Camote Paayap
• Banana Paayap
• Germinated Rice and
Mongo
 Fortified 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
(Canton Style & In Cups)
• Squash
• Seaweed
• Saluyot
 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)

• 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 PRODUCTS
 Dehydrated Vegetables
• Carrots
• Sweet Pepper
• Celery
• Kangkong leaves
• Alugbati leaves
• Kamote Leaves
• Petsay leaves
• Mushroom caps
Carrot-Pineapple Juice
A blend of carrots, pineapple, sugar and stabilizer
Has an attractive orange color
Packed and processed in 375 ml glass bottles
A serving of 250 ml prepared juice provides 20%
RDA for Vitamin A of an adult reference man

Carrot-Mango Juice
A blend of carrots, mango, sugar and stabilizer
Has an attractive orange color
Packed and processed in 375 ml glass bottles
A serving of 25 ml prepared juice provides 26%
RDA for Vitamin A of an adult reference man
High-Fiber Cookies
Contains:
10.9% protein
500 Kcal energy
7% dietary fiber

SOYBEAN SPREAD
Peanut flavor
Consumption of 2 servings (15
g /serving) will provide ¼ RDI
for protein
Stable for 9 months
FRUIT JUICE DRINKS:
a) Guyabano-Nata Fruit Drink
b) Mango-Nata Fruit Drink
SOYBEAN GEL
 Rice Crispy Bars Instant Cream Soups

 Squash instant cream soup

 Combination of cereal,  Mongo instant cream soup
legumes and oilseeds
 30g cream soup powder in 250 ml water will
 Ready-to-eat ,appealing and
satisfy 28% & 7% of the RDA for protein &
delicious
 Comes in three flavors, energy of 4-6 year old children
tropical fruit, peanut, and
chocolate coated Compressed Food
 Combination of cereal and
legumes with milk, vegetable,
fat and sugar
 Dry and compressed form
 Compact, light and convenient
to handle and store
 VEGETABLES MIX
Kare-Kare Mix
 Putsero Mix
 Laing
 Pinakbet
 Sinigang Mix
 Lumpia Sauce
 Sinamak
& Lumpia Wrapper
 Kalamansi Extract
 Barbecue Marinade
 Small & Medium
Enterprises (SMEs)
• Farmtech
• Dayapan
Multipurpose
Cooperative
• Eagle Multipurpose
Cooperative
• Jojo’s Noodle
Center
Small & Medium Enterprises
(SMEs)
MOONBAKE INC.

CANNED LAING
 FNRI VEGETABLE RECIPES
FNRI 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
 OUR ADDRESS

FOOD AND NUTRITION RESEARCH INSTITUTE

Department of Science and Technology
DOST Compd., Bicutan, Taguig
Metro Manila, PHILIPPINES

FNRI HOME PAGE:

http://www.fnri.dost.gov.ph
Thank You