3. We will talk about…
1. National Nutrition Council
2. The Philippine Nutrition Situation
3. Food Fortification
4. Advantages and disadvantages of
fortified snack foods
5. Promoting good nutrition for kids
5. NNC MANDATE
Oversee hunger mitigation
program
Formulate national food and
nutrition policies and strategies
Coordinate the national food
and nutrition program
Advisory body on food
fortification
6.
7. Malnutrition still prevalent
among Filipinos…
1. Protein-Energy Malnutrition
2. Micronutrient Deficiencies
3. Hunger
4. Obesity
5. Nutrition-related non-communicable
diseases
8. Nutrition Status
Underweight, 0-5 years 26.2%
Underweight, 6-10 years 25.6%
Underweight, 11-19 years 17.0%
At-risk pregnant women 28.4%
Underweight lactating women 13.1%
Chronic energy deficient adults 11.6%
Source: 7th National Nutrition Survey, 2009, FNRI-DOST
9. Nutrition Status
Overweight, 0-5 years 2.0%
Overweight, 6-10 years 1.6%
Overweight, 11-19 years 4.6%
Overweight adults 21.4%
Obese adults 5.2%
Source: 7th National Nutrition Survey, 2009, FNRI-DOST
10. Nutrition Status
Anemia, overall 19.5%
- Infants, 6-11 months 55.7%
- Pregnant women 42.5%
- Lactating women 31.4%
Vitamin A deficiency, children 40.1%
Iodine deficiency, children 11.0%
Source: 7th National Nutrition Survey, 2009 and 6th NNS, 2003, FNRI-DOST
11. Micronutrient Deficiency
Micronutrient Causes Consequences
Iron • Low absorption of iron;
presence of intestinal
parasites; malaria
• Low intake of iron -
rich foods
• Fatigue, reduced work
capacity; poor
cognitive development
and school
performance among
children
Vitamin A • Low intake of animal
foods, green leafy and
yellow vegetables;
yellow fruits
• Night blindness; poor
growth; weak
immunity to infection;
death
Iodine • Low consumption of
iodine - rich foods
• Frequent intake of
foods with high levels
of goitrogens
• Goiter, cretinism,
mental and growth
retardation, reduced
IQ, deaf - mutism
16. Food Fortification
• Involves addition of essential
micronutrients to widely consumed
food products at levels above the
natural state
17. ASIN (RA 8172), 1995
An Act for Salt Iodization
Nationwide
• Mandates that all salt for human and
animal consumption be iodized
• Food establishments and food
manufacturers to use salt that is
iodized
18. RA 8976 – Food Fortification
Law, 2000
… mandatory the fortification of
staples to address micronutrient
deficiencies of the Filipino diet
… voluntary fortification of other
processed food products
19. RA 8976
• Covers all imported and locally
processed foods or food products
for sale or distribution in the
Philippines
• All manufacturers/producers,
importers, traders, tollees,
retailers, repackers of food
products
20. Mandatory fortification of staples
RA 8976
Flour
+ vitamin A
& iron
Sugar
+ vitamin A
+ ironrice
+ vitamin A
24. Status of Food Fortification
Program
Voluntary fortification
139 food products with Sangkap
Pinoy Seal
25. Rule VIII: Implementation, Monitoring
and Review
• DOH through Food and Drug
Administration as the lead
implementing and monitoring
agency
• NNC as the advisory body that
conducts periodic review or upon
industry petition
26. Rule VIII: Implementation, Monitoring
and Review
Agencies assisting FDA in monitoring
compliance:
1. Sugar Regulatory Administration for
sugar
2. National Food Authority for rice
3. Philippine Coconut Authority for oil
4. Bureau of Customs for imported products
5. LGUs for markets and food service
establishments
27. Rule VIII: Implementation, Monitoring
and Review
Implementation
• FDA formulates monitoring protocols
Reporting
• Business establishments and importers
are required to submit annual reports
on food fortification activities
• BOC reports all imported staples to FDA
prior to release
28. Applying for SPS
• Form IA
• Documents needed:
– Valid BFAD License to Operate
– Schematic diagram of manufacturing
process
– Result of product analysis for fortificant
– Shelf life study for fortificant stability
– Proposed label with seal
29. Applying for SPS
1. Submit form and requirements
2. Evaluation of documents
3. Payment of fees
4. Plant inspection and evaluation
5. Final evaluation based on plant visit and
review of documents
6. Payment of non-refundable contract fee
7. Awarding of Letter and Certificate of SPS
to applicant
30. Advantages of food fortification
• To food manufacturers
a. Fortification adds value to the
product thereby, increasing
demand
b. Helps promote good nutrition
among its consumers
c. Improves image of company
31. Advantages of food fortification
• To the consumer
a. Value for money
b. Improved nutrient intake from
consuming fortified foods
c. Food fortification seal provides
assurance of fortification
32.
33. What are snack foods?
• Meals eaten between main/regular
meals (breakfast, lunch, dinner) to
lessen or ease hunger between these
meals
35. A nutritious snack
Boiled banana, cassava,
camote, corn, peanuts
Fresh fruits in season
Sandwiches
Add milk, fresh fruit juices
36. SNACKS
Snacks should not be more
or equal to the amount of a
regular meal
Snacks should be taken
more than 2 hours before a
regular meal
37. What are fortified snack
foods?
• Food products with label that claim
an additional nutrient/s was added to
make it more nutritious
• Food products that bear the Sangkap
Pinoy Seal
38. Food Fortification Program
Voluntary fortification
139 food products with Sangkap Pinoy Seal
• 17 noodles
• 52 snack foods
• 4 supplementary food
for infants
• 10 biscuits
• 10 breads and cereals
• 6 sandwich spread
• 9 cheese products
• 3 milk products
• 4 chocolate drinks
and other products
• 14 fruit drinks
• 8 meat and fish
products
• 2 condiments and
mixes
39. Upside of giving fortified snack
foods to kids
• Provide micronutrients generally
lacking in the average Filipino diet
• Cheap, sanitary packaged
• Less perishable
• Ready-to-eat
• No preparations needed
40. Downside of giving fortified
snack foods to kids
• Can be too fatty, salty
and sweet for children
(especially if consumed
often and in large
amounts)
• May cause obesity,
dental caries,
hypercholesterolemia
41.
42.
43. Fortified
snack food
• High in sodium,
fat
• Fortified with
iron and vitamin
A
• 1 cup = 160
calories
• Calories from fat
= 100
Traditional
snack food
(ex. boiled
corn)
• No added salt/
sodium and fats
• 1 piece = 100
calories
• More fiber
44.
45. What is a healthy diet?
• Emphasizes fruits, vegetables,
whole grains, root crops & fat-free or
low fat milk
• Includes lean meats, poultry, fish,
beans, egg & nuts
• Is low in saturated, trans fats,
cholesterol, salt (sodium) & added
sugars
47. Choosing snacks
• Consider the food guide/pyramid
for wise food choices
• Involve child in meal/snack
planning and preparation
– Encourage healthy snacking
48.
49. To give or not to give…
• Choose items/products with Sangkap
Pinoy Seal
• Choose healthy
– Take note of fat, salt and sugar content
– Take in moderation
• Should not replace main meals
50. What s Important…
• Eating a variety of
foods from each of the
three food groups
(GO, GROW, GLOW)
51.
52.
53. AFRIS. AsianFoodRegulationInformationService.
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FREE to use.
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