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The Food and Nutrition Training Unit (FNTU) of the Food and Nutrition Training Institute - Department of Science and Technology (FNRI-DOST) is now accepting reservations for the 2017 public course offerings. Please select on the list for the detailed course description and other pertinent information on the 2017 public course offerings. You may also download the reservation form and details of the registration requisites.

Meal Management and Food Handling

Course Description This is a course on basic nutrition, meal management, food safety and hygiene, cycle menu planning and recipe costing.
Intended Participants Mess officers, Canteen Operators, food service crews and food handlers
Schedule Two (2) days

Streetfood Venodrs Training on Nutrition and Food Safety

Course Description This is a customized training for street food vendors. The training Includes the principles of basic nutrition, techniques in meal management, food safety, cycle menu planning, and recipe costing
Intended Participants Street food vendors
Schedule Two (2) days

Training on Nutrition Therapy and DOST-FNRI Developed Nutrition Tools

Course Description The training aims to provide updates on current DOST-FNRI completed studies on basic and applied nutrition therapy. It includes hands-on training on web-based software HELP on-line and Menu Eval Plus.
Intended Participants Nutritionist-Dietitians, Food Caterers, Food Service Managers MSMEs (Micro, small, and medium entrepreneurs), Students, and the General Public
Schedule Two (2) days

Training on Anthropometric Measurement and Dietary Assessment

Course Description The training aims to provide training on international standards used in nutritional assessment for anthropometric measurements and dietary assessment across population groups.
Intended Participants Nutritionist-Dietitians, Researchers, Nutrition Program Planners and Students majoring in Nutrition
Schedule One (1) day
Training Fee Collaborative partnership

Awareness Seminar on the Health Benefits of Brown Rice

Course Description The seminar aims to provide knowledge on brown rice and its health benefits. An FNRI study about brown rice shelf-life extension in a nutshell will also be discussed.
Intended Participants Nutritionist-Dietitians, Restaurant Owners and Caterers, Food Technologists, and the General Public
Schedule Half day (1/2) day

Training of Nutrition Trainers

Course Description The training aims to provide knowledge and skills on the development and management of nutrition training programs. A combination of lecture-discussions and workshops will be used to cover such topics as designing, implementing and evaluating a training course, and effective presentation skills. Critiquing of workshop outputs by expert trainers will also be included.
Intended Participants Nutrition action officers, health officers, training officers, communication specialists, information officers.
Schedule Two (2) day

Seminar-Workshop on Understanding Nutrition Label

Course Description The seminar on Understanding Nutrition Label aims to provide participants with knowledge on the purpose and importance of nutrition facts labeling and to equip participants with the ability to interpret nutrition facts.
Intended Participants Food processors, academe, Local Government Unit representatives – provincial/city/municipal nutrition action and health officers
 Schedule One (1) day
   

Seminar-Workshop on Nutrient Evaluation of Meals

Course Description The seminar-workshop on Nutrient Evaluation of Meals provides training on estimating energy and nutrient contribution of recipes and meals, percent nutrient adequacy of meals per day per given age group, and cost analysis of the recipe and meals using the Menu Eval Plus Software.
Intended Participants Nutritionist-Dietitians, Restaurant Owners and Caterers, Food Technologists, and students in food and nutrition
Schedule One (1) day
   

Understanding Food Fortification

Course Description The seminar aims to provide understanding on food fortification as a strategy to fight micronutrient malnutrition. The training will likewise present FNRI technologies on food fortification.
Intended Participants Nutritionist-Dietitians, Food Technologists, Micro, small, and medium scale entrepreneurs, students, and the General Public
Schedule One (1) day
   

Livelihood Training on Chocolate Moldings

Course Description The training provides basic skills training on various chocolate molding designs. The product could be a good party favor or giveaways for birthdays, baptismal, anniversary, weddings, Christmas, Valentines, and many more occasions. The training also provides inspiring ways to package molded chocolates suited for the occasions.
Intended Participants Restaurant Owners and Caterers, Women Groups, Students, and the General Public
Schedule Half day (1/2) day

Livelihood Training on Squash-based Nutritious Recipes

Course Description Vitamin A deficiency continues to be a public health problem in the Philippines. Squash is a vegetable that grows all year round and is abundant in various areas in the Philippines. This livelihood training provides demonstrations on incorporating squash to the traditional and common Filipino food delicacies like cuchinta, maja, okoy, fish ball, leche flan and many more.
Intended Participants Restaurant Owners and Caterers, Women Groups, Students and the General Public
Schedule Half day (1/2) day

Livelihood Training on Vegetable Processing

Course Description The livelihood training teaches vegetable preservation through bottling. The pickled vegetables included in the training are papaya, bamboo shoots, raddish, and chayote.
The training may also include bottled vegetables in coconut cream, and Korean Kimchi
Intended Participants Restaurant Owners and Caterers, Women Groups, students and the General Public
Schedule Half day (1/2) day

Livelihood Training on Fruit Processing

Course Description Jam and jellies are perfect with pancakes, toasted bread and even pan de sal. Green mango jam can give the twist to the BBQ sauce.
The livelihood training teaches fruit preservation through bottling. Among the preserved fruits are papaya jam, ripe mango jam, green mango jam, papaya-mango jam and papaya-pineapple jam.
Intended Participants Restaurant Owners and Caterers, Women Groups, students and the General Public
Schedule One (1) day

Livelihood Training on Meat Processing

Course Description Meats are good sources of protein. It is also an excellent viand for school children pack lunch. A livelihood on various meat processing could be a very lucrative activity.
DOST-FNRI offers training on tocino, longganisa, siomai, ham, tapa using different meats pork, chicken, and beef.
Intended Participants Restaurant Owners and Caterers, Women Groups, students and the General Public
Schedule One (1) day

Understanding the Requirements of Sensory Evaluation

Course Description The training has three modules namely: Overview of Sensory Evaluation, Physical Requirements of Sensory Evaluation, and Human Requirements of Sensory Evaluation. The workshops involve taste determination and threshold determination.
Intended Participants Micro, small, and medium entrepreneurs, academe and students
Schedule One (1) day

Seminar-Workshop on 5S of Good Housekeeping and Good Manufacturing Practice for Food Industries

Course Description The seminar-workshop on Good Manufacturing Practice for Food Industries aims to provide an appreciation and application on the principles of good manufacturing practice in the workplace. It includes lecture-discussion on 5S of Good Housekeeping and Good Manufacturing Practice.
Intended Participants CEO, COO, DOST-FNRI Technology Adoptors, Food Industry Workers
Schedule One (1) day

Seminar-Workshop on Good Manufacturing Practices and Sanitation Standard Operating Procedures for Food Industries

Course Description The seminar-workshop is a sequel to the seminar on 5S of Good Housekeeping and Good Manufacturing Practices for Industries. The aim is help food industries to document all procedures for cleaning and sanitizing.
Intended Participants CEO, COO, DOST-FNRI technology adoptors, food industry workers
Schedule One (1) day

Training on Microbiological Examination of Drinking Water

Course Description Training includes Heterotrophic Plate Count, Total Coliform / Fecal Coliform, and E. coli count. The training-workshop is designed to build competency in examining potability of drinking water. After the workshop, the participants will gain knowledge and experience hands-on testing for the enumeration of heterotrophic bacteria, total and fecal coliforms and E. coli using spiked water samples.
Intended Participants Laboratory Managers, Microbiologists, Microbiology laboratory technicians
Schedule Three (3) days

Training on Microbiological Analysis of Indicator Organism in Food

Course Description Aerobic Plate Count, Molds & Yeast Count, Total Coliform, Fecal Coliform, and Escherichia coli count. The training presents the testing procedure for aerobic plate count, mold and yeast count, total coliform count, fecal coliform and Escherichia coli Count. It includes brief introduction about food microbiology, its importance, scope, and application. The training also highlights the preparation and use of quality assurance program in a food testing laboratory
Intended Participants Laboratory managers, microbiologists, microbiology laboratory technicians
Schedule Three (3) days

Training on Microbiological Analysis of Pathogens in Food

Course Description Detection of Salmonella spp., enumeration of Staphylococcus aureus, enumeration of Bacillus cereus, and detection of Listeria monocytogenes.
The training demonstrates the testing procedures for the detection and/or enumeration of specific pathogens such as Salmonella, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. It also includes a brief introduction about food microbiology, updates on emerging foodborne pathogens and standard method for their detection according to regulations. The training also highlights the preparation and use of quality assurance program in a food-testing laboratory.
Intended Participants Laboratory managers, microbiologists, microbiology laboratory technicians
Schedule Five (5) days

Seminar-Workshop on Measurement Uncertainty (MU) for Microbiology

Course Description The seminar-workshop on the estimation of measurement uncertainty (MU) in microbiology is a requirement for the ISO/IEC 17025:2005. The seminar will equip laboratory managers and microbiologist to comply with the requirements of ISO/IEC 17025:2005 in the most cost-effective way.
Intended Participants Laboratory managers and microbiologists
Schedule One (1) day

Training on Proximate Analysis (Moisture, Fat, Ash, and Crude Protein)

Course Description The training on proximate analysis includes general principles and methodologies in the conduct of moisture, fat, ash, and crude protein analysis. The training also covers overview on proper sampling, sample preparation, good laboratory practice, quality assurance, and nutrition labeling.
Intended Participants Laboratory managers, chemists, laboratory analysts
Schedule Five (5) days

 Should your agency be interested to participate in any of these training courses, please accomplish the reservation form and submit it to the FNTC, FNRI-DOST. For inquiries, you can communicate with our training staff, Ms. Regina M. Pagaspas or Ms. Josefina T. Gonzales at telephone nos. 837-8113 local 321 or 837-2071 local 2287, fax. nos. 837-2034 or 837-3164, or email address This email address is being protected from spambots. You need JavaScript enabled to view it. and This email address is being protected from spambots. You need JavaScript enabled to view it.

Thank you and we look forward to your participation in these trainings.

National Nutrition Summit

6th National Nutrition Survey

The 6th National Nutrition Survey Results
(The 2nd Dr. Condrado Pascual Memorial Lecture)

Dietary Changes and Health Implications:
An Emerging DOUBLE BURDEN of Under and Over Nutrition

How Well-Nourished are the Filipino School-Aged Children?

The Current State Of Nutrition in the Philippines (Children in Focus)

Nutrition and Health Status of Filipino Adults
(an Excerpts from the National Nutrition Health Survey)


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