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41st FNRI Seminar Series (Live Streaming)

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On-line Registration of the 41st FNRI Seminar Series on Food and Nutrition (FSS) (click here)



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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.  



The Malnutrition Reduction Program (MRP) of the DOST-FNRI addresses the undernutrition problem among young children. The DOST PINOY strategy under the MRP is a package of intervention which involves direct feeding of rice-mongo based complementary foods for  6 months to below 3 years old children and nutrition education among mothers and caregivers. The complementary food technology and the intervention strategy is being rolled-out to the countryside as part of the solutions to the malnutrition problem among our Filipino young children.

RESEARCH IN FOCUS                                                                                                                                                   
R&D Program for Brown Rice (Oryza Sativa L.) Optimization, Functionality and Utilization in the Philippines - Project 3:  Development of Alternative Drying Process for the Production of Stabilized Brown Rice for Commercialization

Rice is one of the most important crops in the world. It is cultivated in over 100 countries and is a staple food for about half of the world population. Compared to white rice, brown rice contains more nutritional and functional components, such as vitamins, minerals, dietary fiber, phytic acid and gamma-amino butyric acid (GABA). GABA acts as a neurotransmitter and helps to keep stress-related nerve impulses at bay. In addition, because of its higher recovery than white rice, consumption of brown rice is encouraged for economic reasons.

However, younger generation of Filipinos and majority of adults who grew up in the cities are not used to eating brown rice. There is a need to offer brown rice in forms which they can appreciate and enjoy—products with brown rice as the main ingredient. The general objective is to develop potential functional food products utilizing brown rice. Brown Rice Bar (BRB), Brown Rice Cereal for Baby (BRCB) and Germinated Brown Rice Beverage (GBRB) were developed utilizing and optimizing brown rice in the formulations (Abstracts & Posters)

Characterization of Flour from Locally Grown Agricultural Crops Year 1 - Brown Rice and Germinated Brown Rice

The Philippines imports an average of 2 million tons of wheat fromthe US, Canada and Australia and process it into flour.  In 2010,  the country also imported 150,000 tons of flour. The Philippines produce rice and other agricultural crops which can be used in the production of composite flour partially replacing wheat flour. The main objective of the study is to characterize brown rice flour (BRF), germinated brown rice flour (GBRF), wheat bread flour (BF) and their composites. Results show that the flour and flour composites have different physical, functional and rheological properties. The composite flours have the potential to be used in pizzas, biscuits, crackers, small pastries and flatbreads. (Abstracts & Posters)

Phytic Acid Profile (IP3, IP4, IP5, IP6) of Different Varieties of Brown Rice

Micronutrient malnutrition affects more than half of the world’s population, particularly in developing countries. In developing countries, plants are the major source of food. Phytic acid (PA), known as inositol hexakisphosphate (IP6), or phytate when in salt form, is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. It is a known mineral inhibitor that easily form chelates and renders certain important microminerals such as zinc and iron and to a lesser extent, macrominerals such as calcium and magnesium unabsorbable. The objective of the study is to determine the phytic acid profile of the two varieties of brown rice and its total phytic acid content. Control (untreated) and stabilized (treated) brown rice sample s of the varieties RC 216 and RC 160 were used as the test foods. The phytic acid profile (IP3, IP4, IP5, IP6) were analyzed in the raw and cooked forms using the HPLC method and the total phytic acid by colorimetric method. A wide variation in the IP5 and IP6 content were found in the raw and cooked, control and stabilized brown rice varieties. There were no detectable IP3 and IP4 in both rice varieties. (Abstracts & Posters)

The Effects of Milk Powder with Fiber and Probiotics on Digestive Habits and General Well-being of Selected Filipino Mothers

Studies have documented probiotics effects on a variety of gastrointestinal and extra-intestinal disorders, including inflammatory bowel disease (IBD) and, irritable bowel syndrome (IBS). The exact mechanism of how probiotics help in constipation is not clearly known. Objective: This study aimed to evaluate the effectiveness of powdered milk with fiber and probiotics on improving the bowel movement of selected Filipino mothers. Materials and Methods: The study employed a one group uncontrolled before-after intervention design. A total of 85 21-35 years old mothers were screened from 7 military and police camps in Metro Manila using a pre-tested screening questionnaire. All qualified participants who were having mild constipation were given 2 foiled packets of approximately 40g milk powder good for one day allocation. Each sachet of the milk powder was added to 200 ml of safe drinking water. One sachet milk dilution was taken as morning snacks and the other as afternoon snacks for 28 days under a supervised regimen. Data on digestive health, health and wellness, bowel habit and Bristol stool chart which is a measure of stool consistency questionnaires were taken every visit during day 0, 3, 7, 10, 14, 21, 24 and 28 days. Result: A total of 72 participants completed the 28 days duration of the study. At 4 weeks, a significant change in defecation frequency from moderate to mild constipation was recorded. An increasing percentage of participants stated that they were highly satisfied with their defecation frequency, stool characteristic and, comfort during defecation and defecation duration as the number of intervention days increased. The Bristol Stool score of the participants statistically increased over time. Conclusion: Based on the study results, the consumption of a probiotics and fiber fortified milk helped improved the digestive function and comfort by improving digestive function and comfort by normalizing bowel movement and alleviated constipation with greater participant satisfaction with their defecation frequency, stool characteristic, comfort during defecation and defecation duration. Recommendation: Milk with probiotics and fiber should be promoted and recommended as a healthy option to prevent constipation. Keeping the product cost affordable for the consumers is also recommended.  (Abstracts & Posters)

2nd National Nutrition Summit (8th NNS)

globe.gifIodine Deficiency Disorder      (IDD) 

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)                    
Philippine Nutrition Facts and Figures 2011
2008 Facts & Figures   (right click to save) searchable pdf)
2008 Facts & Figures
7th NNS RESULTS                               
State of Nutrition in the Philippines 2008
Life Stage Apporach in Assessing and Monitoring Nutritional Status
2011 Updating Survey, Selected Tables
FNRI UPDATES                                    
May 2015
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MEDIA RELEASES                              
April-May 2015
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Effective March 16, 2015, FNRI Library services will be unavailable due to construction of FNRI Mini Gallery. Library services will resume until further notice.

The FNRI One-Stop-Shop (selling of FNRI publications) will be closed on April 16-17, 2015.  Library Staff will be attending the FNRI Teambuilding at Candaba, Pampanga.  FNRI One-Stop-Shop will resume on April 20, 2015.


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  Updated  April 2015
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