Three out of ten school children suffer from hunger and poor nutrition, affecting their health and school performance, according to the 8th National Nutrition Survey of the Department of Science and Technology – Food and Nutrition Research Institute (DOST-FNRI).
In addressing this problem, serving the proper amount of Go, Grow and Glow foods to children was a challenge or worse, unknown to meal planners during the implementation of school feeding programs.
In relation to this, DOST-FNRI launched the Pinggang Pinoy®, a food guide that conveys simple recommendations for optimum health. It uses easy-to-follow proportions for serving meals that can also be applied in school feeding programs.
To test the suitability of Pinggang pinoy® for school feeding program, Twenty (20) meals, including the popular bangus sinigang, chicken afritada and gisadong munggo, were piloted among school children in Bay and Calauan, Laguna. The meals followed the Pinggang Pinoy® recommendations for 6 to 9 year old children which consist of three-fourths (¾) cup of rice or alternatives, one-half (½) matchbox size meat or fish, three-fourths (¾) cup of vegetables and one piece of banana, senorita.
School children and adults enjoyed the meals based on actual feedback from the sensory tests. Although the amount of vegetable can be overwhelming to children, slightly reducing the amount by two tablespoons can reduce plate waste without significantly affecting the caloric content.
In terms of nutrient content, the meals met the requirements for school feeding program which is to provide at least 300 calories of energy and one-third (1/3) of the daily protein requirement as calculated using Menu Evaluation Plus Software. Soupy meals such as bangus sinigang and chicken tinola tend to have low caloric content, however it can be remedied by frying or sautéeing the ingredients in oil. The meals also contain adequate amounts of vitamins and minerals, especially meeting at least one-third (1/3) of the recommended intake for vitamin A and C.
The average cost per meal was estimated at ₱ 13.40 per meal. Due to the flexibility of Pinggang Pinoy® proportions, local and in-season ingredients can be used to drive down the cost in conducting school feeding programs.
By using a nutrition tool like Pinggang Pinoy®, implementers will be able to serve suitable meals in the locality while still ensuring its nutritive value.###John Nestor Ballad
Source: http://www.fnri.dost.gov.ph.
Deped.gov.ph
