Tuesday, March 26, 2019

Do you Fall in #MalnutritionTraps ?



The country has been facing the rise on the number of underweight and overweight Filipinos for more than 20 years. The World Health Organization (WHO) defined this phenomenon as the “Double Burden of Malnutrition” or the “prevalence of both undernutrition and overweight in the same community, nation, or region.”

To address this problem, our government launched the Pinggang Pinoy® campaign in 2014. Pinggang Pinoy® is an easy-to-understand food guide showing proper food group portioning on a per-meal basis. This reflects the principles of MOderation, VAriety and BAlance (MOVABA) to promote healthier eating habits.

Solving the Philippines’ Double Burden of Malnutrition should be a collaborative effort between the public and private sectors as it is not an easy feat. With this, Ajinomoto Philippines Corporation partnered with government agencies to conduct education programs to raise awareness and promote the practice of Pinggang Pinoy® in malnutrition hotspots, where incidences of Double Burden Malnutrition are high. This training was given to homemakers/mothers who have malnourished (underweight, stunting, wasting, overweight and obese) school-aged children.

The pilot run resulted to improvements of the knowledge & attitudes of households related to the practice of Pinggang Pinoy® within target areas. However, behavior changes towards healthier eating habits remains to be a challenge. The program uncovered a number #MalnutritionTraps that some Pinoy households easily fall into. The following #MalnutritionTraps provide a picture of how unhealthy eating habits may lead to Double Burden of Malnutrition:

Overconsumption of carbohydrates: 
Voracious rice eaters can easily fill half of
their plates with rice. Others have pandesal & noodles as regular meal deprived of other nutrients derived from a well-balanced meal.

Under consumption of vegetables and/fruits:
It is common for some to be content with rice & meat to satisfy their hunger and skip/take insufficient amount of vegetables/fruits. Fact is, the variety of colors found in Glow foods are important sources of vitamins & minerals to sustain our energy & keep us from getting sick.

Overconsumption of protein:
Typical Filipino “SILOG” meals include double serving of proteins (e.g. Tapa+Itlog, Tocino+Itlog, Longanisa+Itlog, Bangus+Itlog). Eating different kinds of protein is fine for as long as they are taken in moderation. We must also avoid protein dishes served high in fat, cholesterol and sodium.

More stories about #MalnutritionTraps can be referenced from these documentary videos:

“Puro Carbs”
“Breakfast Skipper”
“Kulang sa Protina”
“Pamilya Unirice

To help Filipinos break free from #MalnutritionTraps, Ajinomoto’s Culinary Nutrition Team prepared Healthy & Delicious Pinggang Pinoy® Recipes, downloadable through https://bit.ly/2HIsfkj. Busy and budget-restricted homemakers will also find these Pinggang Pinoy® recipes useful because all are easy-to-do and affordable (P250/day for family of 5).
For updates about Mag-Pinggang Pinoy® Tayo!, visit www.ajinomoto.com.ph and facebook.com/CookmunitybyAjinomotoPH.*

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The Ajinomoto Group is a global leader in amino acids thanks to its advanced bioscience and fine chemical technologies. Its products cover a range of fields such as seasonings, processed foods, beverages, amino acids, pharmaceuticals, and chemicals.

The Ajinomoto Group has offices in 35 countries and regions, and sells products in more than 130 countries and regions. Its sales were 1.1502 trillion yen (10.3 billion U.S. dollars) in fiscal year 2017. To learn more, visit https://www.ajinomoto.com/.

www.nedylazo.com

Monday, March 18, 2019

Jolly University Year 5 Grand Cook-off finale

JollyUniversity (JU) encourages diversity as well as collaboration across and beyond academic borders while effectively transferring key skills to talented young students. A program that began 2013. Serving as a springboard to prepare aspirants in their future careers, the highly successful campus-wide competition nurtures cooperative relationships among students and institutions in promoting culinary excellence and food business innovation in the Philippines. 



JU indeed has grown to become a long running program that is greatly supported by the academic communities as well as partners from various industries. It has also grown to become a prestigious campus-wide cooking competition that's deeply committed in harnessing young students' talents in cooking, pushing their creative boundaries as they come up with a prize-winning do entry. 

TOP 20 FINALISTS
The top 20 finalists presented their innovative modern renditions of Filipino classics and fusion recipes. The culinary competition among the top 20 elite finalists focused on elevating one's culinary passion and recreating everyday dishes with this year's theme " Innovate. Create. Share. 






The top 20 finalists are: Richmond Suntay (University of Sto.Tomas), Jericho Pareja (Lyceum of the Philippines University-Manila), Jenald Pascual (NCBA Fairview), Phoebe Punzalan (CEU-Makati), Zire Oliver Romero (Lyceum of the Philippines University-Manila), Andrea Marie Saclao (Lyceum of the Philippines-Manila), John Phillip Brocoy (Emilio Aguinaldo College), Moeko Shinshi (San Juan de Dios Educational Foundation Inc. College), Jesch Bodano (Far Eastern University-Manila), Tyrone Lemuel Ty (University of Sto. Tomas), Rafael Imalay (NCBA Fairview), Camille Dizon (Metropolitan Medical Center College of Arts, Sciences, & Technology), Ma. Trixia Joyce Sevilla (St. Scholastica’s College-Manila), Patricia Ong (Chiang Kai Shek College), Dustin Ryan Agoncillo (Metropolitan Medical Center College of Arts, Sciences, & Technology), Ria Daniel Arugay (San Sebastian College Recoletos), Daryanne Chanel Yongco (University of Sto. Tomas), Eduard Vargas (Earist), Pauline Galang (Manila Tytana Colleges) and Janzel Dayag (St. Joseph College Quezon City).

This year’s sole grand champion took home fifty thousand pesos (P50,000) worth of cash and prizes

For JU year 5, greater social media engagement was achieved via a Golden Ticket mechanics wherein two of the chosen top 20 finalists can advance immediately to the final round during the Cook-Off. The two contestants who automatically earned the final slots are Richmond Sunday of UST for whose dish photo garnered the Most Likes and Shares on Facebook and Ria Arugay of San Sebastian Recoletos for the Most Jolly Canned Vegetable Product Labels Collected.

The top 20 Jolly University Year5 finalists

This year's JU Grand Winner is Tyrone Lemuel Ty of UST ( Hainanese Chicken Binakol Noodle Soup) 
1st Runner Up- Richmond Sunday of UST
2nd Runner Up - Patricia Ong of Chiang Mai Shel College.

Fly Ace Products
Jolly University Year 5 Grand Cook-Off is made possible with the support of event sponsors: St. Scholastica’s College, Masflex, Fujidenzo, Whirlpool, Tecnogas, UCPB, Jolly Cow, Lotus Biscoff, Doña Elena, May Sparkling Grape Juice, and Good Life.

The event was organized by Fly Ace Corporation one of the leading food and beverage consumer goods companies in the country today. To learn more about Fly Ace, visit http://www.flyacecorp.com.

JOLLY is a canned fruits and vegetable line marketed and exclusively distributed by Fly Ace Corp. For more updates, visit jolly.com.ph or like its official Facebook fanpage or follow via Twitter and Instagram (@jollyeatsph)