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FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Department of Science and Technology T H E FNRI’S

Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all , socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY

he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development. Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) provides Today, undernutrition is still a leading cause of appropriate information and assistance to families death among young children throughout the regarding the feeding of young children. With this world. It can weaken a child’s immune system calendar, homemakers will have 12 monthly, seven- and make him or her more susceptible to death day cycle menus as well as a featured recipe each from common illnesses such as pneumonia, month appropriate for growing children and the diarrhea, and malaria. whole family as well.

There has been a lot of discussion about the With these supplementary feeding recipes most appropriate type of supplementary foods highlighted in the 2014 Calendar, it is my fervent for children. Recent research suggests that desire that all of us will work as one towards certain types of food may promote quicker weight creating a healthy environment that gives gain than foods that have been traditionally used importance to children’s nutrition and well-being. in supplementary feeding programs (SFPs). As SFPs Through this simple act, we can help ensure that continue to be one of the major direct nutrition children will live healthy and productive lives. interventions that address malnutrition Investing in better nutrition among children can among children, the quest for the also help families, communities, and countries right food mix that can be used break the cycle of poverty. for the program is given much attention. I congratulate the FNRI and Unilever for their unremitting partnership towards improving the While local foods abound nutritional status of the population. in the Philippines, there is a continuing challenge Season’s greetings! among homemakers and caregivers to find the right MARIO G. MONTEJO MESSAGE FROM THE DIRECTOR

he year gone by has been particularly significant for all Aside from the additional intake, children can also of us, especially in reducing malnutrition among young be taught good eating habits through consumption Tchildren. Undernutrition remains a perennial problem of variety of food from the supplementary foods of the country, affecting the growth, development, and that include different sources of vitamins and learning capacity of children and their productivity minerals, protein, carbohydrates, and fats. later in life. We have scaled up and fast tracked the promotion of low-cost, complementary food among This calendar includes twelve one week cycle menus infants and young children. Thus, in this calendar, we intended for the whole family, with a featured give focus on the nutrition of pre-school and school- recipe that can be included in the supplementary age children who are also at-risk to undernutrition. feeding programs in communities and schools, as such, the recipes were quantified into 20 Poor families often do not have adequate food at home servings. The twelve featured recipes for each to provide members with regular , thus, they also month presents energy and nutrient contribution do not get enough energy and nutrients they need. per serving. Article on tips for conducting safe supplementary feeding, dealing with picky eaters, Many children go to school on empty stomachs, making and healthy tips for kids are also incuded. it difficult for them to pay attention in their classes and participate in activities. In areas where households The recipes can also be tried and included in the experience food insecurity, chronic energy and nutrient daily by anyone and the cycle menu as guide deficiencies among children can also result in in planning healthy and nutritious foods for the poor mental development and stunting, family. placing an additional burden for the country. We hope that this calendar will help nutrition advocates and general consumers alike in preparing Thus, supplementary foods and serving nutritious foods that will help attain are given to schoolchildren and maintain the well-being of pre-school and to augment the inadequacy school-age children. of food and nutrient intakes. Supplementary feeding is the We wish every Filipino all the best in 2014! 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. MARIO V. CAPANZANA, PhD 2 0 1 4 Menu Guide Calendar

his cycle menu can serve Sample 3-week cycle menu as a guide among Feeding MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY TCoordinators in the planning Veggie topping surprise Tahong omelet almondigas Hearty and preparation of nutritious and Rice Rice with miswa and kulitis Rice healthy meals for school children. Fruit Fruit Rice Fruit Twelve recipes consisting of viands Fruit and heavy / items are found Mamilicious Ground pork medley Chicken- with Kiddie ginatan in this calendar and can be added Fruit Rice Rice malunggay in the existing menus in school for Fruit Fruit Rice wider variety and selection of foods Fruit to serve. Viands are complemented Veggie So-Tahong soup Yummy egg surprise Mixed veggie arroz Creamy mac soup with rice. To enhance the meal, fruit Rice Rice Rice Fruit Fruit may be added. Fruit Fruit Fruit Ingredients

3 Tbsps , fortified 2 Tbsps cooking oil, for sautéing Yummy 3 ½ Tbsps , chopped 3 ½ Tbsps , Bombay, chopped 1 ¾ cups pork, kasim, ground Egg 1 ¾ cups squash, chopped 1 ¼ cups kamote, yellow, chopped Surprise 1 ¼ cups raisin, chopped ½ cup green onion, sliced thinly 2 pieces chicken egg, beaten ¼ cup all purpose , sifted 1 tsp iodized ½ tsp , 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 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.

Yield 20 servings JANUARY 1 piece per serving Market Order Nutrition Facts Food Item Quantity Serving size 1 pc Margarine, fortified 50g Amount per serving Cooking oil 1L Calories 473 Garlic bulb 50g Fat 40.3g Onion, Bombay 50g Carbohydrate 14.4g Pork, ground, kasim ½kg Protein 12.9g Squash ½kg Calcium 83mg Kamote, yellow ½kg Iron 3.2mg Raisin 60g Vitamin A 112μg RE Green onion 75g Thiamin 0.46mg Chicken egg 22pcs Riboflavin 0.37mg All purpose flour 150g Niacin 3.5mg Iodized salt 10g Vitamin C 6mg Black pepper, ground 10g Breadcrumbs 150g JANUARY 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 2 3 4 New Year 5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31 2 0 1 4 JANUARY

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Saging señorita Dalanghita Steamed hotdog Datiles Ripe Suha Chico Grilled on Crisp- fried asohos Crepe with ripe Rolled na bangus with Salted egg Hot with French toast Garlic rice -cream filling Wheat with jam talong and ampalaya bumbong Coffee with milk Coffee au lait Fresh milk Fresh orange Boiled rice Hot salabat Hot milk tea Coffee with milk

Squash -apulid Sweet hotcake Egg Guinumis jewels in milk AM Snack

Beef morcon na hito sa Yummy egg na liempo Baby back Sopa de ajo Mango-shrimp- mustasa surprise Alukon gisado Adobong puso ng saging pochero Chicken galantina Fried lumpiang labong Boiled rice Boiled Boiled rice Fruit and vegetable Ensaladang kulitis Boiled brown rice Boiled rice Gulaman palamig Ripe mango Almond jelly salad in creamy Boiled brown rice

Lunch Buko-lychee mold dressing Iced papaya shake Boiled rice Latundan

Kalamay Egg Ube Oatmeal Pansit Boiled saba sa lihiya with white sauce PM Snack

Escabecheng Chicken ball soup Inihaw na lapu-lapu Crispy tokwa in Gisadong kadyos at Roast maya-maya Tinumok Gisadong kalabasa at dip Pinaupong manok kamote talbos Pomelo-shrimp salad Ginulayang mais Boiled brown rice alugbati Kadyos, baboy at Boiled rice Fried tawilis Boiled brown rice Boiled rice Pakwan balls Boiled rice langka Boiled rice Glazed saba Dinner del cielo Kaimito Boiled rice Maja con langka Frozen 2 0 1 4 FEBRUARY

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Green apple Duhat Ripe mango Cheesy hotdog log Avocado sticks Datiles Medium-ripe papaya Scrambled egg with Chicken ala king on Bangus tocho Hotdog bun with corned Fried biya Chicken and melba toast Boiled brown rice Orange- juice beef Kesong puti sa fried Boiled rice mushroom Coffee with milk Fresh milk Coffee with milk brown rice Fresh milk

Breakfast Whole wheat bread Hot tea milk Hot tea

Sotanghon gisado - Kiddie spaghetti Fruitty brownies Squash hotcake Brown rice triple Pansit buko bar AM Snack

Bachoy Tagalog with Pritong alakaak Ginataang manok Beef with mushroom Squash with -pork with Gisadong mongo at green Labanos at hipon Sautéed malunggay sauce malunggay kinchay talinum Inihaw na talong Boiled brown rice pods and sitaw Carrot-cabbage- Calamares with tartar and tausi Fried dalagang bukid Boiled rice Suha Boiled rice salad sauce Sigarilyas at patani Avocado shake

Lunch Chilled nata at langka Pineapple rings Boiled brown rice Boiled rice gisado Boiled rice Dragon fruit Atis Boiled rice Chilled grapes

Pinwheel sandwich Fish kropeck Corn Munggo-kamote Chicken cuapao Unsalted crackers Corned beef sandwich PM Snack

Seafood bouillabaisse Pork tenderloin with Estofadong dila ng baka Fishball soup with Herbed chicken breast Hearty dumpling na hipon Native green salad zesty sauce Steamed asparagus pechay Cheesy Ginataang talangka, Boiled rice Cucumber- Boiled rice Pork Menudo Boiled rice talong, sitaw at Boiled rice Boiled rice Chilled kaong Boiled rice Santol ade sayote tops Dalanghita

Dinner Mazapan de pili Ripe Fried brown rice with mushroom Ingredients

¼ cup cooking oil, for sautéing ¼ cup garlic, bulb, chopped Hearty ¼ cup onion, Bombay, chopped 1 ¼ cups pork, kasim, ground Dumpling 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 15-20 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 Market Order Nutrition Facts Food item Quantity Serving size 4 pieces Cooking oil 1L Amount per serving Garlic bulb 120g Onion, Bombay 80g Calories 502 Pork, ground, kasim 400g Fat 41.7g Iodized salt 30g Carbohydrate 24.8g Black pepper, ground 20g Protein 6.6g Puso ng saging 2kg Calcium 63mg Carrot ¼kg Iron 2.3mg Singkamas ¼kg Vitamin A 156μg RE Green onion 100g Thiamin 0.17mg All-purpose flour 70g Riboflavin 0.10mg Chicken egg 3pcs Niacin 2.9mg Breadcrumbs 100g Vitamin C 7mg Molo wrapper, round, big 100pcs Vinegar, white 300ml FEBRUARY 2 0 1 4 SUN MON TUE WED THU FRI SAT 1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 Tahong Ingredients ½ cup cooking oil Omelet ¼ cup , 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 Nutrition Facts Serving size 2 pieces Market Order Food item Quantity Amount per serving Cooking oil 1.2L Calories 408 Ginger 120g Fat 36.2g Garlic, bulb 150g Carbohydrate 14.7g Onion, Bombay 180g Protein 5.9g Tahong 2kg Calcium 116mg Iodized salt 20g Iron 2.5mg Black pepper, ground 10g Vitamin A 243μg RE Squash 1 ½kg Thiamin 0.11mg Singkamas ¾kg Riboflavin 0.16mg Malunggay leaves 200g Niacin 2.6mg Chicken egg 9pcs Vitamin C 22mg All-purpose flour 120g MARCH 2 0 1 4 SUN MON TUE WED THU FRI SAT 1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29 30 31 2 0 1 4 MARCH

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Spanish melon Ground pork omelet Latundan Ripe piko mango Fresh fruit compote Apple Señorita Hotdog waffle Fried brown rice and Cheesy macaroni Adobong pusit Corned beef gisado Chicken hotdog Fried tinapang salinas Coffee with milk vegetable medley Garlic bread Boiled rice Boiled rice Boiled rice

Breakfast Four seasons juice Hot milk Coffee with milk Hot tea Hot tea with milk Hot milk

Boiled Suman lidgid with Suman maruecos Brown rice Mahang kalabasa at beans AM Snack

Chicken siomai Nilasing na hipon Barbeque Beef with Tahong omelet Pork Higado Chicken molo soup Sautéed greens with Talinum-cucumber- malunggay and sayote Ginataang saluyot Mustasa con itlog Crunchy fish lumpia with crunchy tokwa Boiled rice fruity salad Crispy tofu with with Boiled brown rice vinegar dip Boiled rice Avocado shake Boiled brown rice sauce Boiled rice Milky jello Lunch Guyabano-nata chill Pinipig polvoron Boiled rice Granada Boiled rice Guava

Boiled yellow corn Lugao at tokwa’t baboy Alpahor Sapin sapin Brown rice Squash bibingka with Hopia munggo margarine PM Snack

Sweet and sour Beef pochero with Fried Almondigas--kulitis Chicken Maranao Pechay gisado tagalog with Talakitok vegetables Green beans-potato soup Ilokano Fried espada with onion rings & sweet Ensaladang ampalaya Boiled rice gisado Inihaw na bisugo Boiled brown rice slices kamote fries Boiled brown rice Pineapple boat Boiled rice Pako-kamatis-sibuyas Munggo at pinipig Boiled rice Boiled rice

Dinner Lakatan ensalada ice candy Iced melon smoothie Halo-halo espesyal Boiled rice Chilled langka 2 0 1 4 APRIL

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Boneless tinapang Atis Lakatan Brown rice Kaymito Grapes Papaya bangus Sunny side up Vienna omelet with milk Tortang alimasag Gisadong sardinas at Adobong pusit Garlic Pandesal with peanut Whole wheat bread Toasted danggit with Boiled brown rice talinum Boiled brown rice juice Fresh milk tomato slices Coffee with milk Boiled rice Coffee with milk Breakfast Coffee with milk Hot tea Fresh milk

Suman sa ibos Cheesy sticks twist Pinatok Monggo buchi Brown rice onde-onde Boiled gabi with casserole shredded niyog & AM Snack

Sizzling Fried pompano Pork feet Creamy potato soup Wanton soup with Beef caldereta Gisadong alukon at Ensaladang katuray Buko lumpia with with malunggay shredded vegetables Ginataang sigarilyas Vegetable kalabasa Boiled brown rice sweet brown sauce Beef Halabos na alimango at kalabasa Putong puti

Lunch Boiled rice Indian mango Boiled rice Choco Boiled rice Boiled brown rice Iced tea Fruit juice medley Green mango punch Camachile Buko-lychee sherbet

Pizza pandesal Boiled kamote Maki-mi Empanaditas Ube ensaymaditas Mamon caramel PM Snack

Sinuwam na balay Yummy macaroni Golden balls Chicken liver-gizzard Ginataang tilapia sa Ox tongue with Steamed okra and with broccoli and Stir-fry Baguio veggies pako mushroom sauce malunggay pods Fish embotido cauliflower with cashew nuts Veggie balls Veggie fritters Shrimp-vegetable Boiled rice Sweetened taho Boiled rice Boiled rice Boiled brown rice Boiled rice rainbow salad Dinner Buko- pandan icy Langka-banana salad Nangka pastillas Dalanghita Strawberry ice cream Boiled rice Ingredients

Veggie 6 cups , grated ¾ cup kinchay, sliced 2 cups singkamas, chopped Fritters 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

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 Nutrition Facts Market Order Serving size 3 pieces Food item Quantity Amount per serving Cassava 1 ½kg Calories 245 Kinchay 100g Fat 12.4g Singkamas ½kg Carbohydrate 27.4g Squash 1 ¼kg Protein 6.1g Shrimp, suahe 1kg Calcium 92mg Garlic, bulb 200g Iron 2.0mg Onion, Bombay 150g Vitamin A 144μg RE Iodized salt 50g Thiamin 0.11mg Black pepper, ground 30g Riboflavin 0.09mg Cornstarch 150g Niacin 2.3mg Cooking oil 1L Vitamin C 31mg Vinegar, white 500ml APRIL 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 2 3 4 5

6 7 8 9 10 11 12 Araw ng Kagitingan 13 14 15 16 17 18 19

Maundy Thursday Good Friday 20 21 22 23 24 25 26

27 28 29 30 Veggie Ingredients ¼ cup cooking oil ¼ cup garlic, chopped Rice ¼ cup onion, Bombay, chopped 1 cup pork, kasim, ground Topping 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 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) Market Order Nutrition Facts Food item Quantity Serving size ¾ cup Cooking oil 850ml Amount per serving Garlic, bulb 50g Onion, Bombay 80g Calories 286 Pork, kasim, ground ¼kg Fat 14.4g Iodized salt 10g Carbohydrate 31.4g Carrot ¼kg Protein 7.7g Sayote ¼kg Calcium 77mg Toge ¼kg Iron 1.8mg Kulitis 150g Tokwa, square 9pcs Vitamin A 120μg RE Oyster sauce 100ml Thiamin 0.08mg Black pepper, ground 5g Riboflavin 0.07mg Bell pepper, round, red 150g Niacin 2.4mg Sugar, white 10g Vitamin C 7mg Rice, raw 1kg MAY 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 2 3 Labor Day 4 5 6 7 8 9 10

11 12 13 14 15 16 17

18 19 20 21 22 23 24

25 26 27 28 29 30 31 2 0 1 4 MAY

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Chicken nuggets Melon slices Apple Fruit cup Pear Pork tocino Papaya Fried rice Corned beef with onion Fried alumahan Mushroom and cheese with cucumber slices Ham and egg Orange juice rings Boiled rice omelet wraps Boiled rice Fried rice sandwich Boiled rice Fried rice Hot chocolate with mushroom Hot tea Breakfast Coffee with milk Hot milk tea Mango juice

Pansit palabok Garlic bread Buchi Sapin-sapin Cheese waffle Kamote cue Brownies AM Snack

Sweet and sour pork Adobong manok sa gata Egg drop soup Pork steak with onion Beef caldereta Shrimp with chili Miswa soup Fried Chopsuey Beef curry Cauliflower-carrot Squash & sitaw gisado sauce Inihaw na bangus Boiled rice Boiled brown rice Mixed corn and carrots gisado Boiled brown rice Veggie rice Steamed broccoli

Lunch Avocado shake Grapes Boiled rice Boiled rice Chilled fruit cocktail Boiled rice Leche flan Saba con yelo topping Watermelon Guwayabano

Pasta carbonara Oatmeal cookies Cheesy Banana Beef lasagna Halo-halo PM Snack

Cabbage and garlic soup Spareribs sinigang Grilled chicken Sotanghon soup Tahong soup with Hototai soup Nilagang with Salmon in orange sauce with vegetables Toge-carrot gisado Beef pot roast malunggay leaves Chicken afritada vegetables Boiled brown rice Boiled rice Boiled rice Buttered vegetables Fried pork chop Boiled rice Boiled brown rice

Dinner Buko salad Latundan Gulaman mold Boiled brown rice Boiled rice Cathedral window Ripe Mango Sweetened langka Pineapple 2 0 1 4 JUNE

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Grape juice Avocado with milk Dalandan Rambutan Lakatan Native fruit medley Ripe mango Chicken tocino Corned beef omelet na bangus Hamburger sandwich Chicken Cheesy egg with omelet Longganisa with Boiled rice Fried rice with Boiled rice Hot cappuccino with green onions Boiled rice tomato slices mushroom Hot milk Hot milk Ginger- tea Fried rice Breakfast Coffee with milk Hot chocolate

Empanaditas Boiled corn with Taho with sago Kamote fritters Pancake Cheese waffle margarine AM Snack

Crispy pata Chicken tinola with green Beef nilaga with Salmon steak kawali Vegetable soup Lapu-lapu Ampalaya salad papaya and sili leaves vegetables Toge gisado Pinakbet Cucumber-mango Boiled rice Boiled rice Boiled brown rice Boiled rice Boiled rice Boiled rice salad

Lunch Papaya shake in Sweetened beans Strawberry Papaya- kalamansi Boiled brown rice punch Ice cream roll

Kiddie ginatan Garlic bread with egg Pichi-pichi Mais con yelo tacos Sapin-sapin PM Snack

Cream of mushroom Pork adobo Sotanghon soup Beef kare-kare with Inihaw na bisugo Cream of corn soup Onion soup soup Lettuce salad Sayote gisado Higado Patani-sotanghon Fried tambakol Boiled rice Baguio beans and Boiled rice Boiled brown rice Adobong sitaw gisado Talinum-cucumber Green mango shake carrot gisado Almond jelly Polvoron Boiled rice Beef

Dinner mango salad Boiled rice Iced buko Boiled rice Boiled brown rice Mangosteen Sago-gulaman drink Pineapple rings Kiddie

Ginatan Ingredients

4 cups , pure, diluted in (4 pieces) 4 cups water 1 ½ cups sugar, segunda or 2nd 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 Nutrition Facts Serving size ½ cup Amount per serving Market Order Calories 287 Food item Quantity Fat Coconut milk, pure, extracted 5cups (5pcs) 18.6g nd Carbohydrate 26g Sugar, segunda or 2 class ¼kg Protein 3.8g Rice, malagkit 200g Calcium 38mg Pandan leaves 10pcs Iron 1.2mg Kamote, violet ¼kg Vitamin A 12μg RE Squash ¼kg Thiamin 0.04mg Banana saba, medium size, medium ripe 5pcs Riboflavin 0.02mg Sago, white, small, cooked 150g Niacin 1.2mg Cucumber 200g Vitamin C 6mg JUNE 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 2 3 4 5 6 7

8 9 10 11 12 13 14

Independence Day 15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 Ingredients

1 ½ cups macaroni, shell, raw 3 ¾ cups water 2 tsps cooking oil Creamy 3 Tbsps cooking oil, for sautéing 3 Tbsps garlic, chopped ⅓ cup onion, Bombay, chopped Mac Soup 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 10-12 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 Nutrition Facts Serving size 1 cup Market Order (with 2pcs quail eggs) Food item Quantity Amount per serving Macaroni, shell 200g Calories 167 Cooking oil 60ml Fat 7.4g Garlic, bulb 50g Carbohydrate 15.5g Onion, Bombay 80g Protein 9.6g Chicken breast, fillet, ground ¼kg Calcium 191mg Patis 75ml Iron 1.4mg Black pepper, ground 5g Vitamin A 275μg RE Potato ¼kg Thiamin 0.13mg Evaporated milk 1L or 3 tall cans Cabbage ¼kg Riboflavin 0.35mg Carrot ¼kg Niacin 3.4mg Quail egg 40pcs Vitamin C 7mg JULY 2 0 1 4 SU MO WE TH FR SA 1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30 31 2 0 1 4 JULY

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Sunny side up Orange Ripe mango Watermelon Chicken tocino with Latundan Avocado Hotdog Beef steak Crab omelet Bacon and egg cucumber and Corned beef-potato Fried skinless French toast Boiled rice Fried brown rice with sandwich tomato patty longganisa Caramel coffee aligue Hot green tea Garlic rice Boiled rice Scrambled egg

Breakfast Hot chocolate Lemonade Hot salabat Boiled rice Hot milk

Ginatan munggo Sweetened cassava Adobo roll Creamy mac soup Peanut butter cookies Binatog Squash maja AM Snack

Meatballs in marinara Adobong native na Lengua with mushroom Fried galunggong Malunggay & corn soup chowder Sinigang na hipon sauce manok sauce Munggo gisado Barbecued grilled pork Chicken teriyaki with vegetables Pechay gisado Carrot-apple salad Crispy kangkong Boiled rice tenderloin Steamed asparagus Boiled brown rice Boiled rice Boiled rice Boiled brown rice Apple-grape salad Boiled rice Gulaman drink Lunch Halayang ube Pili tart Blueberry cheese cake Boiled rice Chilled kaong Glazed saba

Ham & cheese Apple with margarine Beef Chocolate cupcake Turon with crepe PM Snack

Garlic soup Molo soup Chicken afritada Grilled beef tenderloin Nido soup Cream of mushroom Beef mechado na tuna Stir-fried pork tenders Fresh lumpia Buttered carrot & corn Tanigi steak soup Sautéed squash Toss green salad Boiled rice Boiled rice Sigarilyas atsara Crispy pata tops, fruit and Boiled rice Boiled rice Buko pandan Pastillas Boiled brown rice Cabbage gisado flower Dinner Sweetened nata Grape juice Iced tea Boiled rice Boiled rice Pineapple tidbits Makopa 2 0 1 4 AUGUST

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Lakatan Grapes Sardines in oil Pineapple slices with Poached egg Dalandan Glazed papaya Chicken ala king Scrambled egg with Hard cooked egg syrup with grilled onion & Beef with radish Crispy pork adobo Garlic rice onions & tomatoes Fried brown rice Grilled tomato slices Sunny side up Hot Tea Boiled rice with tinapa flakes Boiled rice Slice bread Garlic rice Boiled rice Breakfast Coffee with milk Apple juice Red iced tea Kalamansi juice Hot coffee Hot Chocolate

Maki Fruity arroz Bacon drop with puto Grilled marinated Banana crepe veggie sandwich AM Snack

Garlic soup Chicken Corn soup Creamy carrot soup Onion soup Cream of spinach soup Bangus sinigang Fried pork lomo Steamed kamote tops Beef pochero with Baked tahong Sautéed toge & Tuna kinilaw with vegetables Ginataang puso ng Boiled rice vegetables Cucumber salad carrots Kalabasa-patani gisado Boiled rice saging Mangosteen Boiled rice Boiled rice Chicken & tofu stir- Boiled rice Fruit salad

Lunch Boiled rice Gabi-gulaman Braso de mercedes fry Champoy Macaroons with pinipig Boiled rice Latundan

Hopia Mamilicious Pork and shrimp Triple chocolate Bacon & cheese siomai champorado bar pizza PM Snack

Paksiw na hasa-hasa Halaan soup Sinampalukang Beef in oyster sauce Garlic-buttered Squash chowder Cream of asparagus Upo gisado Grilled pork liempo manok with okra & Crispy spinach leaves shrimp with Beef steak Boiled rice Labong sitaw Boiled rice Ensaladang Tagalog cabbage Lettuce with Rambutan Boiled rice Boiled rice Boiled rice Boiled brown rice thousand island

Dinner Chilled peaches Watermelon slice Sweetened kamote Honeydew dressing and langka Boiled rice Lemonade Mamilicious Ingredients 1015 g or 1 ½ miki, fresh, washed & packs (700g/pk) 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 Nutrition Facts Market Order Serving size 1 cup Food item Quantity (with 2 quail eggs) Miki, fresh 1.1kg or 1.5pks (700g/pk) Amount per serving Onion, Bombay 3pcs Calories 321 Patis 60ml Fat 14.9g Pepper, ground 5g Carbohydrate 33.9g Iodized salt 10g Protein 12.9g Sugar, white 50g Calcium 69mg Chicken breast ½kg Iron 2.9mg Carrot 200g Vitamin A 162μg RE Pechay baguio ¼kg Thiamin 0.14mg Toge 150g Riboflavin 0.15mg Vegetable chicharon 100g Green onion 50g Niacin 5.2mg Quail egg 40pcs Vitamin C 7mg AUGUST 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30 31 Tinola Ingredients 3 Tbsps cooking oil ¼ cup ginger, crushed Surprise 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 Nutrition Facts Serving size ½ cup Market Order Amount per serving Food item Quantity Calories 83 Cooking oil 60ml Fat 4.3g Ginger 80g Carbohydrate 2.5g Garlic bulb 50g Protein 8.5g Onion, Bombay 50g Calcium 26mg Chicken breast, fillet 1kg Iron 0.9mg Patis 60ml Vitamin A 21μg RE Papaya 400g Thiamin 0.04mg Potato 200g Riboflavin 0.04mg Pechay 200g Niacin 5.2mg Sili, green, long 3pcs Vitamin C 7mg SEPTEMBER 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30 2 0 1 4 SEPTEMBER

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Dalanghita Grapes Apple Mango Lacatan Longgan Ripe papaya Fried hotdog Pan de sal Tuna omelet nuggets Fried dapang bilog French toast Fried tinapang kabasi Boiled rice Cheese slices Garlic rice Boiled rice Champorado with milk Peanut butter Tomatoes Hot choco Hot milk Hot choco Hot milk Coffee with milk Milk tea Boiled rice Breakfast Fresh milk

Carrot cake Baked macaroni Pork siomai Broas canton Macaroni soup Ensaymada AM Snack

Pork sinigang Fried tilapia Nido Soup Beef Pork Tinola surprise Beef dinuguan with vegetables Sautéed pechay Herbed chicken breast Sautéed bataw Fresh green salad Boiled rice Crispy kangkong Boiled brown rice Boiled rice with spinach and squash Boiled brown rice Mangosteen with mayo dip

Lunch Nata-corn salad Lychee Boiled rice Boiled rice Lanzones Boiled rice Atis Gelatin Latundan

Nilupak Pan de coco Suman sa Pancit palabok PM Snack

Seafood kare-kare Beef teriyaki Pork-tokwa steak Crab and corn soup with Beef caldereta Chicken embutido with vegetables Sautéed beansprout- Sayote tops-tomato salad Shrimp tempura mushroom Steamed Baguio beans Adobong sitaw Green mango salad kinchay Boiled brown rice Boiled rice Coleslaw Boiled rice Boiled brown rice

Dinner Boiled Rice Boiled Rice Rambutan Avocado wedges Boiled rice Pastillas Yema de nangka Buko-pandan mold Mango tart 2 0 1 4 OCTOBER

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Mangosteen Orange juice Atis Papaya cubes Mango balls Lacatan Pear slices Garlic longganisa Corned beef with Crispy bacon Fried dried danggit Eggplant omelet Chili con carne Sautéed sardines Tomatoes potatoes Tomatoes Garlic rice Boiled rice Squash Pan de sal Fried rice Boiled brown rice Fried rice Coffee with milk Fresh milk Hot Tea Low fat milk Breakfast Coffee with milk Hot milk Hot choco

Siopitas Taho with sago Egg pie Macaroons Choco-almond cake Baked lasagna Yellow kamote fritters AM Snack

Beef with broccoli So-tahong soup Fish, clam and corn Chicken tinola with Beef lauya* with Morcon Sinampalukang manok Boiled rice Pork loin fritters chowder with papaya and sili leaves vegetables Kangkong fritters with vegetables Caramel bar Boiled brown rice vegetables Boiled rice Boiled rice Boiled brown rice Boiled rice

Lunch Sweetened kundol Boiled rice Buko pandan Longgan Strawberry shake Chico Brown rice cocobar

Espasol Buchi Boiled saba Putong puti Karioka Cheese sticks with Pichi-pichi light mayo dip PM Snack

Grilled stuffed squid Chicken pochero Burger steak Fried porkchop Ginulay na mais at kulitis Chicken pot roast Crispy pata Gising-gising** Boiled brown rice Steamed corn & carrots Sayote & sayote tops Fried galunggong Laing Pinakbet Boiled rice Grapes Boiled rice gisado Boiled rice Boiled rice Boiled rice

Dinner Watermelon Aratiles Boiled brown rice Chilled fruit cocktail Apple Halaya-munggo Cucumber halo-halo

*Lauya - Filipino pork /soup **Gising-gising - spicy mixed vegetables in coconut milk Ingredients

¼ cup margarine, fortified So-Tahong 1 ½ Tbsps cooking oil 3 Tbsps garlic, chopped ¼ cup onion, Bombay, chopped Soup 1 ½ cups tahong, steamed, shelled 3 Tbsps patis ½ tsp black pepper, ground 12 ½ cups water 2 packs sotanghon, soaked in water for 5 (100g/pack) minutes ⅓ cup bell pepper, red, strips 3 Tbsps atsuete juice ¾ cup , 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 Market Order Nutrition Facts Food item Quantity Serving size ¾ cup Margarine, fortified 75g Amount per serving Cooking oil 25ml Calories 103 Garlic bulb 50g Fat 4.1g Onion, Bombay 80g Carbohydrate 15.5g Tahong 1kg Protein 1.1g Patis 45ml Calcium 38mg Black pepper, ground 10g Iron 1.0mg Sotanghon 2packs (100g/pack) Vitamin A 187μg RE Bell pepper, red 100g Thiamin 0.48mg Atsuete 50g Riboflavin 0.02mg Corn kernel 1can (250g) drained weight Niacin 0.5mg Cabbage 400g Vitamin C 6mg Carrot ¼kg OCTOBER 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31 Ingredients

2 cups pork, kasim, ground Lumpia ¾ cup shrimp, suahe, chopped, shelled ½ cup kinchay, sliced thinly Medley 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 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 Market Order Nutrition Facts Food item Quantity Serving size 3 pieces Pork, ground, kasim ½kg Amount per serving Shrimp, suahe 300g Calories 317 Kinchay 50g Fat 24.3g Squash ¾kg Carbohydrate 16.6g Kamote, yellow ¼kg Protein 8.2g Malunggay leaves 100g All-purpose flour 50g Calcium 58mg Onion, Bombay 100g Iron 2.1mg Chicken egg 5pcs Vitamin A 124μg RE Soy sauce 20ml Thiamin 0.15mg Black pepper, ground 5g Riboflavin 0.13mg Iodized salt 5g Niacin 3.4mg Lumpia wrapper, big 80pcs Vitamin C 11mg Cooking oil 1L NOVEMBER 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 All Saints’ Day 2 3 4 5 6 7 8 All Souls’ Day 9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

30Bonifacio Day 2 0 1 4 NOVEMBER

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Pineapple-orange juice Apple Pineapple chunks Orange juice Kiwi Mangosteen Grapes Pancake with syrup Fried dried pusit Mushroom & cheese Sliced bread Pan-fried cheesedog Lomi Pork tocino Crispy bacon Tomatoes omelet Peanut butter Fried rice Fresh milk Fried rice Hot tea Boiled brown rice Boiled brown rice Coffee Coffee with milk Breakfast Low fat milk Milk tea

Sotanghon gisado Arroz caldo Suman Cup cake Mais binatog with niyog Tuna Fettuccine AM Snack

Aloha chicken gizzard- Beef mechado Fried alumahan Chicken afritada Miswa-patola-kulitis Beef * Sweet and sour liver adobo Vegetable tempura Ampalaya con itlog Cucumber rings soup Kimchi** dalagang bukid Boiled kamote tops Boiled rice Boiled rice Mashed potato\ with Boiled rice Sautéed chicharo & Boiled rice Chilled Papaya Lemonade papaya achara Fruity gelatin carrots Lunch Latundan Boiled rice Boiled brown rice Atis Rocky road ice cream

Nilupak Boiled Corn Squash Turon with langka Fried squid balls Peach mango pie PM Snack

Molo soup with Sotanghon soup with Pork Oriental beef stir-fry Steamed lapu-lapu Chicken in pandan Beef steak with onion Chinese pechay vegetables Steamed broccoli Steamed asparagus with oyster sauce leaves rings Lumpia medley Calamares Boiled brown rice Boiled rice Inihaw na okra Ginataang sigarilyas Sautéed labong at Boiled brown rice Boiled rice Almond jelly Pinipig polvoron Boiled rice at kalabasa saluyot Dinner Suha Turones de kasuy Choco mousse Boiled brown rice Boiled rice Lacatan 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 made of vegetables with a variety of seasonings 2 0 1 4 DECEMBER

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Pear slices Pineapple-lychee Aratiles Grapes Mango juice Sliced papaya Chico Fried daing na bangus juice Salted egg with Poached egg Kesong puti Fried tinapang salinas Tapsilog with sliced Cheese burger tomatoes Pan de malunggay Pandesal Fried rice Hot milk tomatoes Garlic rice Cappuccino Coffee with milk Breakfast Mochaccino Hot choco

Cream puff Pinoy maki Carbonara Suman sa lihiya AM Snack

Chicken Grilled pork chop Stir-fried toge & young Beef teppanyaki with Crunchy fried chicken Hototay soup Inihaw na pusit Pahiyas fried rice Stir-fried bok choy & corn vegetable sidings Monggo gisado with Fiesta ham Ampalaya-tomato salad Chilled kaong tofu Oriental crab rice Boiled brown rice ampalaya leaves & Boiled rice Mixed veggie arroz Boiled rice Macapuno in syrup vegetable chicharon Leche flan

Lunch ice cream Sago at gulaman Boiled rice Almond jelly

Bihon gisado Brown rice mochi Spaghetti Fresh lumpia with PM Snack

Beef callos Asparagus soup Diced chicken with Lechon de leche Halabos na hipon Beef bulalo with Meatballs with cabbage Squash flower fritters Brown rice seafood cashew Brown rice-broccoli Chopsuey vegetables Boiled brown rice Boiled rice paella Boiled brown rice salad Boiled brown rice Eggplant ensalada Green mango shake

Dinner Green apple Glazed saba Rebel bar Atis Boiled rice Mango roll Mixed Ingredients ¾ cup cooking oil, for sautéing ⅓ cup garlic, chopped Veggie ½ cup onion, Bombay, chopped 2 ¾ cups chicken breast, ground Arroz ⅓ cup patis ½ tsp black pepper, ground 2 Tbsps soy sauce 1 ½ cups 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 Market Order Food item Quantity Nutrition Facts Cooking oil 750ml Serving size ¾ cup Garlic bulb 100g Amount per serving Onion, Bombay 100g Calories 416 Chicken breast 1kg Patis 100ml Fat 25.8g Black pepper, ground 10g Carbohydrate 36.5g Soy sauce 30ml Protein 9.6g Tomato sauce 400ml Calcium 48mg Sugar, white 50g Iron 1.9mg Carrot 300g Vitamin A 182μg RE Sayote ½kg Thiamin 0.08mg Kamote, yellow 400g Riboflavin 0.07mg Bell pepper, red and green, round 150g Niacin 5.6mg Rice, raw 800g Vitamin C 16mg Banana, saba, medium ripe, medium size 9pcs DECEMBER 2 0 1 4 SUN MON TUE WED THU FRI SAT 1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

Christmas Day 28 29 30 31

Rizal Day 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.

Nutritional Guidelines for Filipinos

Use iodized salt to prevent Iodine Consume safe foods and water to Eat a variety of foods7 Deficiency everyday Disorders.to get the nutrients needed by .theIn support body. to the RA 8172 (ASIN law) prevent diarrhea and other food and . Iodine Deficiency Disorder (IDD) is the world’s most water-borne diseases. 1 common cause of preventable brain damage, and one of 6 the main causes of physical and mental retardation and impaired cognitive development in children. IDD are Breastfeed infants exclusivelyendemic in manyNutritional from areas birth of Guidelines the Philippines. for Filipinos up to 6 months then. giveNational appropriate nutrition surveys of the FNRI have consistentlyLimit intakeshown high of prevalence salty, fried, of IDD. fatty and Use iodized salt to prevent Iodine complementary foodsBased whilesugar-rich on urinary continuing iodine foods excretion to prevent of <50 ug/L , 8the 7th NNS showed iodine deficiency among Deficiency Disorders. breastfeeding for 2 yearselderlycardiovascular and (22.3%), beyond lactating (34.0%)fordiseases. and pregnant women. Prevalence (25.7%). of hypertension significantly increased from 2 optimum growth and development.22.5% in 2003 to 25.3% in 2008 among adults. About #national nutrition council-ncr 7 Nutritional Guidelines for Filipinos 19 in every 100 Filipino young adults (20-39 Years old) Attain normalhad pre-hypertension. body weight (FNRI through Survey 2008) proper diet and. moderateAn excessive intakephysical of sodium activity has to Limit intake of salty, fried, fatty, 9 been linked to high blood pressure maintain goodparticularly health in susceptible and individuals. help prevent and sugar-rich foods to prevent Eat more vegetablesobesity. and High fruitsblood pressure everyday increases the risk of heart disease, stroke and other cardiovascular diseases. to get the essential. Over thevitamins, years,diseases. overweight minerals, prevalence and has been climbing fiber for regulationat the of average body rate processes. of 0.67 percentage points per year 8 from 1993 to 2008. 3 #national nutrition council-ncr . Obesity is a major risk factor of non- communicable diseases while underweight increases the risk to infection and diseases. Attain normal body weight through . These problems are results of prolonged proper diet and moderate physical Consume fish, lean meat, poultry, egg, imbalanced energy intake and energy activity to maintain good health and dried beans or nutsexpenditure daily whichfor growthlater on may and impose diseases and risks to one’s well-being. help prevent obesity. repair of body tissues. 9 4 #national nutrition council-ncr Be physically active, make healthy Consume milk, milk products, and other food choices, manage stress, avoid calcium-rich foods, such as small fish and alcoholic beverage, and do not , everyday for healthy bones and smoke to help prevent lifestyle- 5 teeth. 10 related non-communicable diseases. Daily Nutritional Guide Pyramid for Filipino Children (7-12 years old) Dealing with School Children Who are Picky Eaters Imelda A. Agdeppa, PhD

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

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

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. Steps to safe supplementary feeding Ma. Idelia G. Glorioso

upplementary feeding programs have Second, there must be good personal hygienic microorganisms that can contaminate been traditionally the most popular form of practices of persons preparing the food, good foods. Sintervention for correcting undernutrition. storage space, suitable container, and simple • Wash your hands after handling raw , Hence, it should be viewed as short-term means for know-how on keeping foods cool and dry. fish,d an poultry. Do this also after using the achieving specific nutrition and health objectives. bathroom, coughing or sneezing, blowing This is while long-range programs are being put As indicated in the Nutritional Guidelines for your nose, and handling pets. into operation to attack the root causes of under Filipinos 2012, these guidelines were developed by • Allow only persons free from infectious nutrition. a Technical Working Group headed by the Food and diseases to prepare foods. Nutrition Research Institute of the Department of • Keep counters, cutting boards, utensils, In the Philippines, supplementary feeding program Science and Technology (FNRI-DOST), in order to and sinks clean. (SFP) is being pursued by several agencies to prevent diarrhea and other food and water-borne • Prolong the storage life of food by drying, improve and sustain the nutritional status of diseases, you should consume safe foods and freezing, canning, and adding chemical preschoolers, as part of the early childhood care water. substances like salt and sugar. and development program. • Use a spoon in tasting cooked foods. Wash Here are some tips in selecting, preparing, and spoon thoroughly before re-use. In order to achieve successful implementation of cooking supplementary foods to minimize the risk • Always keep yourself clean when preparing supplementary feeding and to avoid food spoilage of contamination: foods. during feeding, what exactly are the steps to • Avoid wearing jewelry like rings or bracelets be taken to protect young children from food • Choose foods in their best quality. The while preparing food. These can collect dirt poisoning during the feeding? fresher foods are, the safer and more that may cause illness. nutritious they are. • Wash dishes and other utensils thoroughly First, food safety begins as early as food buying • Wash hands with soap and water with soap and water. Wipe with clean cloth. in the market and extends all the way to placing before handling food. Dirty hands carry • Cooking not only improves the taste of food on the plate or bowl of the young children. 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. JANUARY FEBRUARY MARCH SU MO TU WE TH FR SA SU MO TU WE TH FR SA SU MO TU WE TH FR SA 1 2 3 1 2 3 4 5 6 7 1 2 3 4 5 6 7 4 5 6 7 8 9 10 8 9 10 11 12 13 14 8 9 10 11 12 13 14 11 12 13 14 15 16 17 15 16 17 18 19 20 21 15 16 17 18 19 20 21 18 19 20 21 22 23 24 22 23 24 25 26 27 28 22 23 24 25 26 27 28 25 26 27 28 29 30 31 29 30 31

APRIL MAY JUNE SU MO TU WE TH FR SA SU MO TU WE TH FR SA SU MO TU WE TH FR SA 1 2 3 4 1 2 1 2 3 4 5 6 5 6 7 8 9 10 11 3 4 5 6 7 8 9 7 8 9 10 11 12 13 12 13 14 15 16 17 18 10 11 12 13 14 15 16 14 15 16 17 18 19 20 19 20 21 22 23 24 25 17 18 19 20 21 22 23 21 22 23 24 25 26 27 26 27 28 29 30 24/31 25 26 27 28 29 30 28 29 30

JULY AUGUST SEPTEMBER SU MO TU WE TH FR SA SU MO TU WE TH FR SA SU MO TU WE TH FR SA 1 2 3 4 1 1 2 3 4 5 5 6 7 8 9 10 11 2 3 4 5 6 7 8 6 7 8 9 10 11 12 12 13 14 15 16 17 18 9 10 11 12 13 14 15 13 14 15 16 17 18 19 19 20221 22 23 24 25 016 17 18 19 120 21 22 20 521 22 23 24 25 26 26 27 28 29 30 31 23/30 24/31 25 26 27 28 29 27 28 29 30

OCTOBER NOVEMBER DECEMBER SU MO TU WE TH FR SA SU MO TU WE TH FR SA SU MO TU WE TH FR SA 1 2 3 1 2 3 4 5 6 7 1 2 3 4 5 4 5 6 7 8 9 10 8 9 10 11 12 13 14 6 7 8 9 10 11 12 11 12 13 14 15 16 17 15 16 17 18 19 20 21 13 14 15 16 17 18 19 18 19 20 21 22 23 24 22 23 24 25 26 27 28 20 21 22 23 24 25 26 25 26 27 28 29 30 31 29 30 27 28 29 30 31 TECHNICAL WORKING GROUP

Recipe Development Unit- Creative and Publication Unit- Food Research & Development Group Technology Diffusion and S&T Services Division

Marietta M. Bumanglag Ma. Idelia G. Glorioso Senior Science Research Specialist Senior Science Research Specialist

May Ann R. Devanadera Divorah V. Aguila Science Research Specialist I Senior Science Research Specialist

Maylene D. Pua Jund Rian A. Doringo Science Research Analyst Science Research Specialist I

Cecilia S. Salen Charina A. Javier Project Assistant IV Science Research Specialist I

Erlinda V. Ilao Technical Advisers Science Research Analyst

Mario V. Capanzana, Ph.D. Romeo R. Artuz Director Administrative Assistant II

Ferdinand B. Oamar, DPA OIC - Office of the Deputy Director Editors Chief Administrative Officer, FAD Zenaida V. Narciso, Ph.D. Zenaida V. Narciso, Ph.D. Chief Science Research Specialist, TDSTSD Chief Science Research Specialist, TDSTSD Milflor S. Gonzales, Ph.D. Imelda Angeles-Agdeppa, Ph.D. Supervising Science Research Specialist, TDSTSD Assistant Scientist & OIC, NAMD

Consuelo L. Orense Supervising Science Research Specialist & OIC, NRDD

Joyce R. Tobias Supervising Science Research Specialist, NFRDS

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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 • 837 2934 or 837 3164 • [email protected] or [email protected] • fnri.dost.gov.ph