The Seventh National Nutrition Survey (NNS) conducted by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) revealed that 7 out of 10 households were energy deficient.
In terms of food consumption, results also indicated that there was a decrease in the average food intake among households from 886 grams in 2003 to 861 grams in 2008.
The composition of the Filipino diet weighing 861 grams was found as the typical rice-fish-vegetable combination. The bulk of the household diet is mainly cereals and cereal products, weighing 361 grams. Moreover, there was a decreasing trend in the consumption of starchy roots and tubers from 19 grams in 2003 to 17 grams in 2008, the survey further revealed.
To address the problem revealed by the survey, the FNRI-DOST developed nutritious and acceptable recipes utilizing rootcrops and corn. These are aimed toward meeting the energy needs of the Filipino family and to promote their consumption.
Rootcrops are grown in the Philippines chiefly for human food and these are good sources of carbohydrates. Kamote, taro, yam, potatoes, cassava, among others are examples of rootcrops that are available and abundant thoughout the year.
Corn is the second staple food of Filipinos. Depending on the variety, corn is loaded with vitamins and minerals. It is also associated with many health benefits aside from being nutritious. White corn is considered as a low glycemic index (GI) food. Low GI food is good for the proper control and management of diabetes mellitus because it delays hunger pangs and promotes weight loss in overweight people.
Here are some recipes developed by the FNRI-DOST using rootcrops and corn.
Tahong with Zesty Corn
Ingredients
| 1 cup | Yellow corn, boiled, shredded |
| ¼ cup | Onion, Bombay, chopped |
| ½ cup | Tomato, diced |
| 2 tsp | Wansoy, chopped |
| 2 Tbsp | Lemon or kalamansi juice |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Hot sauce |
| ¼ tsp | Iodized salt |
| ½ tsp | Black pepper, ground |
| 27 pcs (1.5 kilos) | Tahong, big size, clean, de-bearded boiled in |
| 3 cups | Water |
Procedure
| 1. In a mixing bowl, combine corn, onion, tomato, wansoy, juice, oil and hot
sauce. |
| 2. Season with salt and pepper. Mix well and set aside. |
| 3. In a covered pot, combine water and tahong. Bring to a near boil or until
tahong opens. |
| 4. Remove from heat and allow to cool. |
| 5. Shuck tahong, leaving them on a half shell. Top each tahong with two
tablespoons of corn tomato salsa. |
| 6. Arrange on a serving plate. Serve immediately. |
| Yield | 27 pcs |
| Number of serving | 9 servings |
| Serving size | 3 pcs/serving + 1 Tbsp salsa/serving |
Estimated energy and nutrient content per serving
(using FCT + Menu Eval Software, v. 2002)
| Energy, kcal |
114 |
Thiamin, milligrams |
0.04 |
| Protein, grams |
6.1 |
Riboflavin, mg |
0.07 |
| Calcium, milligrams |
253 |
Niacin , milligrams |
2.6 |
| Vitamin A, ug RE |
355 |
Vitamin C, milligrams |
6 |
Ubelicious
Ingredients
| 3 cups | Ubi, steamed and grated |
| ¾ cup | Cassava, steamed and grated |
| 1 tall can | Milk, evaporated |
| 1 tall can | Milk, condensed |
| ¼ cup | Sugar, white |
| 5 pcs | Pandan leaves |
| 1/3 cup | Margarine |
| 1 tbsp | Margarine, for greasing molder |
Procedure
| 1. Scrub clean ubi and cassava. Cut into uniform size and steam for 40 minutes. |
| 2. Cool. Pare skin. Grate separately. Set aside. |
| 3. Mix milk and sugar. Use this solution to blenderize by batches ubi and cassava
until fine. |
| 4. Add pandan leaves and cook over medium heat for 30 minutes with constant
stirring to prevent scorching. |
| 5. Just before removing from fire, add margarine to give halaya a shiny look. |
| 6. Transfer halaya in the greased molder. Cool and refrigerate. |
| Yield | 10 ¾ cup |
| Weight per serving | 120 grams |
| Serving size | ½ cup |
| Number of serving | 10 ¾ servings |
Estimated energy and nutrient content per serving
(using FCT + Menu Eval Software, v. 2002)
| Energy, kcal |
294 |
Thiamin, milligrams |
1.19 |
| Protein, grams |
6.2 |
Riboflavin, milligrams |
0.40 |
| Calcium, milligrams |
248 |
Niacin, milligrams |
1.4 |
| Iron, milligrams |
0.5 |
Vitamin C, milligrams |
6 |
| Vitamin A, ug RE |
242 |
Others recipes are Kamote-potato combo, Sunshine salad, Gabi gisado con mais, Gabi-pinipig mold, Mais-kamote espesyal, Kamote–buchi surprise, Fruity oatmeal, Golden kamote roll, Shrimp veggie soup, and Creamy potato flan, which can be downloaded from the FNRI website at http:www. fnri.dost.gov.ph.
For more information on food and nutrition, contact Dr. Mario V. Capanzana, Director, FNRI-DOST, DOST Compound, General Santos Avenue, Bicutan, Taguig City. Direct Lines and Fax: (02) 837-2934 & 8373164; Trunklines: 837-2071 locals 2296 & 2284, 837-8113, locals 318 & 319; Website: www.fnri.dost.gov.ph; E-mail: mvc@fnri.dost.gov.ph, mar_v_c@yahoo.com. FNRI-DOST S & T Media Service: Press Release – MA. IDELIA G. GLORIOSO
