(Approved by the NNC Governing Board 31 October 2012)

. . . 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

The improvement of the nutritional status, productivity and quality of life of the population, through adoption of desirable dietary practices and healthy lifestyle.

NGF Main advisory messages & Rationale

Eat a variety of foods every day to get the nutrients needed by the body.

Eat a variety of foods everyday to get the nutrients needed by the body.

The human body needs more than 40 different nutrients for good health. No single food can provide all the nutrients the body needs.
Eating a variety of foods from all the different food groups will supply the needed nutrients in the proper amount and balance.

GO
GROW
MIL K

GLOW

GO FOODS

Gives ENERGY

GROW FOODS
M I L K

For growth & body development

GLOW FOODS

Makes us glow

Nutrients in Foods
Protein - Essential for growth and repair of body tissues

Carbohydrates - Main source of energy - 3 major types of dietary CHO: Starch, sugar & fiber
Fats - Concentrated source of energy & helps absorb, transport and store fat-soluble vitamins A, D, E & K.

Nutrients in Foods
Vitamins Have specific roles and functions in the body Classifications:
1. 2. Fat soluble: Vitamin A, D, E, K Water soluble: C & B-complex vitamins

Minerals Involved in a wide variety of biochemical processes within the body Categories:
1. Macro-minerals 2. Micro-mineral

Vitamins & Minerals

Vitamin A Thiamin Riboflavin Niacin Biotin Pantothenic Acid Vitamin B6 Folic Acid Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K

Calcium Chloride Chromium Copper Flouride Iodine Iron Magnesium

Manganese Molybdenum Phosphorous Potassium Selenium Sodium Sulfur Zinc

Nutrients in Foods
Water
Most essential of all the nutrients Helps regulate temperature Transport electrolytes and other nutrients Excrete waste products from the vital organs Lubricate joints Cushion the nervous system

Breastfeed infants exclusively from birth up to 6 months then give appropriate complementary foods while continuing breastfeeding for 2 years and beyond for optimum growth and development.

Infants Exclusively Breastfed until 6th Months, by Province/City: 2011

AREA CAR Abra Apayao INFANT AGED 6 MONTHS SEEN 27,428 3,971 1,964 EX. BREASTFED UNTIL 6th Month 21,380 3,725 1,629 % 77.95 95.10 82.94

Benguet
Ifugao Kalinga Mt. Province Baguio City

7,102
3,726 4,399 2,648 3,672

6,348
1,306 3,483 1,936 2,953

89.38
35.05 79.18 73.11 80.42

SOURCE: DOH Annual report, 2011

Why practice appropriate IYCF?

The first two years is considered the most critical in the life the child. The period where he or she is most at-risk to malnutrition as a result of poor feeding practices

Advantages of breastfeeding
Breast milk
Perfect nutrients Easily digested; efficiently used Protects against infection

Breastfeeding
Helps bonding and development Helps delay a new pregnancy Protects mothers health

Costs less than artificial feeding

Colostrum
Property Antibody rich Importance
- protects against allergy & infection

Many white cells Purgative Growth factors

Rich in Vitamin A

- protects against infection

- clears meconium - helps to prevent jaundice

- helps intestine to mature - prevents allergy, intolerance - reduces severity of infection

Complementary foods
- "transitional foods

- Appropriate foods that should be given to infants after the first 6 months of life, in addition to breastmilk,

PREVAILING COMPLEMENTARY FEEDING BELIEFS AND PRACTICES

No specific age as the right age to introduce complementary foods The child is not yet ready for complementary foods if he/she spits the food Practice the giving of a ritual first food (igba) such as pork fat as early as three months to prepare the child's stomach to take other foods A child must be made to taste other foods at about this age to promote a good appetite later in infancy The mixing of other foods like fish, meat, or oil to a 6month old child's lugao is not commonly practiced

PREVAILING COMPLEMENTARY FEEDING BELIEFS AND PRACTICES

The giving of fish was avoided because this would cause intestinal worms. Leafy vegetables should not be given before the age of 9 months, as this would not be digested or hard to digest. Do not give leafy vegetables as the child will have green stools, and that the nutrition of vegetables is in the broth. Fried foods given before 10 months would cause diarrhea Give oil as early as five months to the child to prevent his/her body from becoming dry.

TAMA
By immediate skin-to-skin contact between mother & child after birth Initiation of breastfeeding within the first hour of life

SAPAT
Encouraging and assuring mothers that little breastmilk is enough for the first week Frequent breastfeeding ensures continuous supply to respond the increasing needs of the baby

EKSKLUSIBO
Giving only breastmilk and no other liquid to the baby for the first 6 months

Eat more vegetables and fruits everyday to get the essential vitamins, minerals and fiber for regulation of body processes.

Why give importance to vegetables?

Most Filipinos do not eat enough green leafy and yellow vegetables, and vitamin C-rich fruits consumption Contribution to non-communicable diseases

Prevent micronutrient deficiencies

Health Benefits

Having vegetable gardens in the households can increase supply and availability of vegetables for the families
Source: 7th National Nutrition Survey, FNRI-DOST (2008)

 Contribution to Non-communicable diseases

o 1.7 million deaths attributed to low fruit and vegetable consumption

o Low fruit and vegetable intake estimated to cause

- 14% of gastrointestinal cancer deaths - 11% of ischemic heart disease death - 9% of stroke deaths
World Health Organization (WHO)

 Prevent micronutrient deficiencies

Vitamin A Deficiency Disorders (VADD)

Iron Deficiency Anemia (IDA)

Iodine Deficiency Disorders (IDD)

 Health Benefits
oDecrease bone loss oHelp lower calorie intake oDo not contain cholesterol oContain anti-oxidants and protectants

 Having vegetable gardens in the households can increase supply and availability of vegetables for the families

Vegetable Gardening Technologies

Urban Gardening Uses any type of container

Vegetable Gardening Technologies

Hydroponics method of growing plants without soil; uses mineral nutrient solutions

FAITH (Food Always in the Home Gardening)

- Organic backyard gardening designed to empower of 4 to 6 persons to produce 50 80% of their daily nutritional needs whole year round - 150 square meter lot with at least 24 kinds of vegetables, small fruit trees, small animals, medicinal herbs

Vegetable Gardening Technologies

Fence Gardening

Vegetable Gardening Technologies

Garden in water-logged areas by making a floating garden

Vegetable Gardening Technologies

Magic square garden
1 square meter lot area planted with MACK-P (malunggay, alugbati, camote, kangkong and pechay) or KPMS (kadyos, papaya, malunggay and sigarilyas

Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body tissues.

Value of Animal Products

Pre-formed Vitamin A
- most efficient form of Vitamin A that in prevents VADD and xerophthalmia

Vitamin B-Complex Heme Iron

- More efficiently absorbed by the body compared to non-heme iron (iron from the plants)

Zinc

Value of Fish
High-quality protein

Heme iron
Vitamin A

Zinc
Calcium (small fishes)

Iodine
Omega 3 Fatty Acids (help prevent Coronary Heart Disease, stroke , cancers)

Value of Legumes, Dried beans & Nuts

Low in fat
High in fiber (soluble fiber) Good source of iron Good source of Vitamin B-Complex

Value of Egg
A nutrient-dense food Cheapest source of high quality protein Eating an egg a day is acceptable for health individuals

Consume milk and other calcium-rich foods such as small fish and shellfish, every day for healthy bones and teeth.

Role of Calcium
Makes skeleton dense and strong (with protein & Vit. D)
Essential for normal growth of skeleton and teeth Regulates heartbeat and muscle contraction

Milk and milk products

Good sources of highly absorbable calcium, protein, vitamin A Rich in riboflavin, vitamin B12 and phosphorus

Other sources of calcium

DILIS

SARDINES

TOKWA/ TOFU

ALAMANG

MALUNGGAY LEAVES

SALUYOT

ALUGBATI

MUSTASA

Consume safe foods and water to prevent diarrhea and other food and water-borne diseases.

Consume safe foods and water to prevent diarrhea and other food and water-borne diseases.

Contaminated food and water are the usual source of infection such as cholera and other diarrheal diseases.

Consume safe foods and water to Philippines: prevent diarrhea and other food and water-borne diseases. - diarrhea is the 3rd leading cause of child illness and the 4th leading cause of deaths among children less than 5 year - 12% or almost 10,000 deaths a year - Only 82% of households have access to safe water supply while only 77% have sanitary toilet facilities

CAR

- Diarrhea is the 6th leading cause of illness

SOURCE: DOH Annual report, 2011

AREA

HHs with Access to improved Safe Water Supply (%)

75.50 97.26

HHs with Sanitary Toilet (%)

66.23 72.97

CAR Abra

Apayao Benguet
Ifugao Kalinga Mt. Province Baguio City

77.23 27.13
89.25 90.63 87.67 91.48

65.64 55.38
43.09 68.29 58.24 90.50

SOURCE: DOH Annual report, 2011

Food Safety - All conditions and measures that are necessary during the production, processing, storage, distribution and preparation of food to ensure that food is safe, sound, wholesome and fit for human consumption. (WHO/FAO)

Safe food - Free from biological, chemical or physical contaminants in amount or levels that may represent a hazard to health
Hazard the potential to cause an adverse or injurious effect when present beyond acceptable or tolerant levels.

Preventing food-borne diseases

1. Practice good personal hygiene. 2. Drink safe water. 3. Practice good housekeeping 4. Clean and sanitize environment. Practice pest control. 5. Handle food safely. 6. Read food labels.

Use iodized salt to prevent Iodine Deficiency Disorders.

IDD results from:

Low intake of iodine in the diet Presence of goitrogens in food which inerferes with the normal absorption of iodine: - cabbage - cassava Cook these foods well - carrots to reduce the effect of - turnips goitrogens - red skin of peanuts - raddish - soybeans

Effects of Deficiency of iodine in the diet

Goiter (Enlargement of the thyroid gland) Iodine Deficiency Disorders (IDD)
Results to: - Cretinism among newborn - physical and mental under development - Neuromuscular defects - Stunting - Low IQ and diminished learning ability

Highly endemic areas Milder forms

IDD affects economic and social development of affected areas and the country as a whole

Limit intake of salty, fried, fatty and sugarrich foods to prevent cardiovascular diseases.

 In CAR Cardiovascular Diseases is the leading cause of death according to the DOH-CHD-CAR (2011)

TOO MUCH INTAKE SALTY FOODS

Increases the risk:

High blood pressure

- Heart diseases

- Stroke
- Other diseases

Filipino diet contains excessive salt from soy sauce, MSG and other salty condiments during cooking or seasoning at the table

How to limit salt intake

Eat natural foods with litlle or no added salt Use herbs and spices to naturally flavor or season food Limit intake of preserved and processed foods Limit use of soup cubes Limit intake of salty meats and fish Limit addition of condiments Limit intake of salted snacks Read labels to find out the sodium content of packed or preserved food

Attain normal body weight through proper diet and moderate physical activity to prevent obesity and maintain good health.

Attain normal body weight through proper diet and moderate physical activity to prevent obesity and maintain good health

Overweight prevalence has been climbing at the average rate of 0.67 percentage points per year from 1993 to 2008. Obesity is a major risk factor of non-communicable diseases while underweight increases the risk to infection and diseases.

These problems are results of prolonged imbalanced energy intake and energy expenditure which later on may impose diseases and risks to ones well-being.

Healthy diet
Emphasizes,

fruits, vegetables, whole grains, root crops & fat-free or low fat milk meats, poultry, fish, beans, egg & nuts

Includes lean

Is

low in saturated, trans fats, cholesterol, salt (sodium) & added sugars

Regular Physical Activity

Assist weight control or reduction Help improve blood circulation, muscle tone and the efficiency of the heart and lungs Helps one to relax Cope with stress Promote sound sleep Enhances psychological well being Improves self-esteem Maintains motivation Reduces the risk of heart diseases, diabetes and high blood pressure

Be physically active, make healthy food choices, manage stress, avoid alcoholic beverage and do not smoke to help prevent lifestyle-related noncommunicable diseases.

Be physically active, make healthy food choices, manage stress, avoid alcoholic beverage and do not smoke to help prevent lifestyle-related noncommunicable diseases

Philippines
About 93% of Filipinos failed to engage in regular leisure physical activity 1/3 of Filipino adults are smokers 27% are alcohol drinkers Lifestyle related diseases like cardiovascular diseases, COPD, diabetes, cancer and kidney disorders are among the top leading causes of death today.

Be physically active, make healthy food choices, manage stress, avoid alcoholic beverage and do not smoke to help prevent lifestyle-related noncommunicable diseases

Top Leading Causes of Mortality: CAR

1. Cardiovascular Diseases 2. Pneumonia 3. Cancer 4. Kidney Diseases 5. Senility 6. Chronic Obstructive Pulmonary Disease 7. Accident 8. Gunshot Wounds 9. Peptic Ulcer Disease 10. Diabetes Mellitus
SOURCE: DOH Annual report, 2011

Pilipinas Go4Health is the nationwide healthy lifestyle movement spearheaded by the Department of Health (DOH) and its partners.

For more information:

Visit us at :
NATIONAL NUTRITION COUNCIL Cordillera Administrative Region Dairy Farm Compound, Sto. Tomas Road, Baguio City Call us at: (074) 444-9874 / (074) 447-0892 Log on to: http://www.nnc.gov.ph/regional-offices/car

www.facebook.com/NationalNutritionCouncilCORDILLERA