FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines 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 Filipinos, 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 meals, 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 meal 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 rice topping Tinola surprise Tahong omelet Pork shrimp almondigas Hearty dumpling and preparation of nutritious and Fruit Rice Rice with miswa and kulitis Rice healthy meals for school children. Fruit Fruit Rice Fruit Twelve recipes consisting of viands Fruit and heavy soup/snack items are found Mamilicious Ground pork menudo Lumpia medley Chicken-corn soup 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 fritters 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 margarine, fortified 2 Tbsps cooking oil, for sautéing Yummy 3 ½ Tbsps garlic, chopped 3 ½ Tbsps onion, 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 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. 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 papaya Suha Chico Grilled cheese on Crisp- fried asohos Crepe with ripe Rolled ham Paksiw na bangus with Salted egg Hot bibingka with French toast Garlic rice mango-cream filling Wheat bread with jam talong and ampalaya Puto bumbong kesong puti Coffee with milk Coffee au lait Fresh milk Fresh orange juice Boiled rice Hot salabat Hot milk tea Breakfast Coffee