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Read more: 8 Foods that may go Extinct due to Climate Change
Increased temperatures caused by climate change have an impact on agriculture and the availability of high-demand items including coffee, chocolate, honey, avocados, wine, seafoods, strawberries, and bananas. These foods are currently in danger of going extinct in the near future. These foods, which make up the majority of our daily diet, are probably on the verge of extinction if climate change continues its current course.
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- Category: Region 9
Read more: NNC9 conducts 2022 Regional Food Fortification and Salt Iodization Program Forum
On 28 December 2022, the National Nutrition Council Region IX, spearheaded by the Regional Nutrition Program Coordinator Ms. Nimfa D. Ekong, successfully conducted the Regional Food Fortification and Salt Iodization Program Forum held via mixed approach. It was attended by no less than forty (40) participants which are composed of the members of the Regional Bantay Asin Task Force, P/C/MNAOs, D/C/MNPCs, and BNS from the provinces and cities in the region. The activity aims to strengthen information dissemination on the Food Fortification and Salt Iodization Program, present the Consolidated Results of Salt Testing in the Region, and present the Salt Iodization Program Updates of P/CBATF in the Region. The Regional Bantay Asin Task Force is a technical group of the Regional Nutrition Anti-Hunger Committee in the Zamboanga Peninsula. It was organized in 2014 to revitalize the implementation of the Salt Iodization Program covered by the Republic Act 8172 of 1995 or an Act Promoting Salt Iodization Nationwide. It is chaired by the DOH Regional Director with the National Nutrition Council serving as Vice Chair.
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Arlene Semeco of Healthline defines Coenzyme Q10, or CoQ10, as a naturally occurring substance in the human body. It is used by cells to generate energy. CoQ10 also acts as a powerful antioxidant, aiding in the fight against free radicals that can harm cells and DNA. However, as you age, your body produces less and less CoQ10. People with certain diseases, such as diabetes, Parkinson's disease, and heart problems, have low CoQ10 levels. It is unknown whether disease causes the deficiency or if the deficiency appears first, causing cells to age faster and increasing the likelihood of disease. Although your body produces CoQ10, Diana Bocco claims that you can also get it from certain foods. Oily fish and organ meats, such as beef liver, are excellent sources of CoQ10. Whole grains contain it as well. Most pharmacies and health food stores sell a supplement containing a synthetic form of CoQ10.
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Eating cheese and yogurt may be associated with a longer lifespan, according to a recent study, at the European Society of Cardiology Congress' annual conference earlier this year, the researchers presented their findings. Previously, it was believed that dairy should only be consumed in very limited amounts, if at all, due to its high-fat content, particularly its saturated fat. Due to a potential connection to coronary artery disease, cerebrovascular disease, and numerous types of cancer, people had been advised to limit their intake of full-fat cheese and yogurt. However, according to recently published research, if people wish to maintain their heart health, they should forgo milk instead of full-fat cheese or yogurt. Researchers argued that there was conflicting data supporting a connection between cheese and yogurt consumption and a higher risk of illness and mortality. According to scientists, whereas most other dairy products actually reduce mortality, whole milk still appears to raise your risk for heart disease.
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Sunflower seeds are from the flower head of the sunflower plant and are white that has a tender texture. It is known for its distinct nutty flavor and high nutritional value. You can eat the seeds raw, roasted, or in addition to other dishes. Protein, good fats, and antioxidants are all abundant in sunflower seeds. There are studies that have linked the consumption of sunflower seeds to some health benefits including lowering the risk of high blood pressure or heart disease. And they also contain essential nutrients that can support the immune system and boost energy levels.
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- Category: Region 9
Read more: What women should know about Menstrual Period and Anemia
The most common reason for iron loss is in monthly cycles. According to research, women of reproductive age require up to twice as much iron every day as males. The typical menstrual cycle lasts between two and five days. According to estimates, 220 to 250mg of iron are lost per pint of blood during menstruation. Due to changes in iron reserves, shifting contraceptives, the use of intrauterine devices, or certain drugs, this can fluctuate during a woman's lifespan.
