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A new, easy-to-understand food guide
that uses a familiar food plate model to
convey the right food group proportions
on a per-meal basis to meet the energy
and nutrient needs of Filipino adults.  


Evaluation of the Assosication of FTO rs9939609 to Body Mass Index, Physical Inactivity, and Dietary Intake

The FTO gene variant rs9939609 poses low- (TT genotype) and high- (AT/AA genotypes) risks in developing obesity through influences on anthropometric measures, food intake, and physical activity. This study among 160 adult participants of the 7th NNS was undertaken to elucidate the causes of increasing number of overweight and obese Filipino adults. Combining polymerase chain reaction (PCR) and the gene sequencing technology, it was found that the high risk version of the FTO variant rs9939609 was indeed present in the population. Moreover, in the segment of Filipino adults where dietary intake was less than the recommended intake of energy, protein, carbohydrates, and fat, a higher risk to become obese was profound. This observation implies the possibility that genetic susceptibility to unhealthy weight gain can be modified by consuming the recommended dietary intake. >Abstracts and Posters

Household Plate Waste Among Filipino Households and its Socio-economic Characteristics

The realities of growing population, high food prices aggravated by national disasters and calamities, food insecurity and hunger among households, increasing pressures on agricultural land and other limited resources, mean that the country cannot afford household food waste. Understanding the socio economic profiles of the households and its association with household food waste will help policymakers, program managers and the food industry to develop policies and programs to set targets and develop initiatives that can be used to raise awareness of the issue. This will also reduce food waste, conserve resources, and enhance food recovery efforts. Objective:This study aimed to determine socio-economic characteristics that influenced the generation of household plate waste. Methods: The Household Food Consumption Survey was undertaken as part of the 7th National Nutrition Survey utilizing 50% of sample households in one replicate of the National Statistics Office’s Master Sample. A total of 4450 sample households was included in the study. Weighing of all food items prepared and served from breakfast, lunch, snacks, and supper for one whole day was done. Plate wastes were weighed after each meal. Editing and validation of the encoded data against the raw data in the accomplished forms were carried out. The Household Dietary Evaluation Software (HDES) was used for the data processing of the food waste records. Descriptive statistics, t-tests and analysis of variance (ANOVA) were employed to compare association between socio-economic characteristics and the household plate waste.  Results:Plate waste generated was highest among households in the Ilocos Region (23.4 g ± 2.9) and rural areas (16.8 g ± 0.8). One-person households had the highest household plate waste (28.5 g ± 5.9) in comparison to nuclear and extended families. Notably, as the number of household members increased the recorded household plate waste decreased. The highest household plate waste was noted among households in the 4th quintile (20.4 g ± 1.8) and 5th quintile (18.8g ± 1.8) and was significantly different (p<0.05) from poorest households (12.3 g ± 0.9). Highest household plate waste was also recorded among household heads who were not employed (17.9 g ± 1.5) vs. those who were employed (14.9 g ± 0.6). Household heads who had no schooling had the highest household plate waste (18.5 g ± 4.1) vs. their higher-educated counterparts.  Conclusion and  Recommendations:The following characterized high plate waste: one person households, rural residence, higher income, household heads with low education and are unemployed. These findings point to the critical need for intervention and programs tailored to effectively manage food consumption and minimize food waste in the households. Programs aimed to reduce food loss such asconsumer education on proper food storage, safety, recovery, and recycling will require undertaking from both public and private institutions. Strengthening promotion and nutrition labeling initiatives will empower meal planners on purchasing and planning skills.> Abstracts and Posters

Construct Validity of an Adapted Radimer/Cornell Measure of Food Insecurity in the Philippines

Measuring experiences of hunger and food insecurity has always been a challenge given the various tools available to provide these estimates both at the macro and micro level experience. The study assessed the construct validity of the adapted Radimer/Cornell instrument for measuring household food insecurity in the country by providing a factor model of the food insecurity construct. Construct validity of the adapted Radimer/Cornell measure of food insecurity used by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) in its 2003 National Nutrition Survey (NNS) data of 3,568 households with 0 to 10 year old children was assessed using principal component analysis with varimax rotation. The tool identified “altered eating pattern” (factor 1) and “anxiety over quantity and quality of food” (factor 2) to characterize food insecurity among Filipino households. Based on the high factor loadings derived for each food security item, one question each from the individual and the household level measures is recommended for use in rapid assessments of food insecurity and hunger. >Abstracts and Posters

Development of Alternative Drying Process for the Production of Stabilized Brown Rice for Commercialization

In the study completed by the Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST) in 2012, the shelf-life of brown rice was improved through a combination of steaming and force-draft drying. From the usual shelf-life of one to four months, treated brown rice was able to retain sensory acceptability & quality from four to nine months, depending on variety. This heat treatment was able to slow down ezyme hydrolysis & oxidation of lipids, thus, extending the shelf-life of brown rice. Proper packaging and inclusion of recommended Philippine palay varieties were able to address the attack of weevils and improve the sensory acceptability, respectively. However, the entire process required drying for more than one hour, hence, for large scale production, this may not be attractive for adoptors. This study aimed to develop alternative treatment process to reduce the time needed for the production of stabilized brown rice. >Abstracts and Posters

newmove.gif2nd National Nutrition Summit (8th NNS)
globe.gif Anthropometric Results of 0-5 Year Old Children
globe.gifAnthropometric Results Among Adults 
 Anemia globe.gif
globe.gifClinical & Health
Pregnant & Lactating globe.gif
Smoking Adults globe.gif
FACTS & FIGURES (NNS)                   
2011 Updating of Nutritional Status of Filipino Children and 
2008 Facts & Figures
7th NATIONAL NUTRITION SURVEY   RESULTS                                             
State of Nutriton in the Philippines 2008
Life Stage Approach in Assessing and Monitoring Nutritional Status
2011 Updating Survey, Selected Tables
MEDIA RELEASES                              
July 2014
March 2014
February 2014
January 2014
 The FNRI Library will be close on:
December 2, 2014 - Library staff will assist in the conduct of NUTRINET Seminar at DOH, Manila
December 4, 2014 - Library staff  will assist in the conduct of NUTRINET Technical Committee Meeting at UP Manila 
December 9-11, 2014 - Library staff will attend the Training on Internal Quality Audit at FNRI Training Room

Copyright © 2008 FNRI-DOST. All Rights Reserved.
  Updated  November 2014
DOST Compound, Bicutan, Taguig City
Tel. Nos. (02) 837-2934/837-3164
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