Do you fall into #MalnutritionTraps?

The country has been facing the rise on the number of underweight and overweight Filipinos for more than 20 years. The World Health Organization (WHO) defined this phenomenon as the “Double Burden of Malnutrition” or the “prevalence of both undernutrition and overweight in the same community, nation, or region.”

To address this problem, our government launched the Pinggang Pinoy® campaign in 2014. Pinggang Pinoy® is an easy-to-understand food guide showing proper food group portioning on a per-meal basis. This reflects the principles of MOderation, VAriety, and BAlance (MOVABA) to promote healthier eating habits. 

Solving the Philippines’ Double Burden of Malnutrition should be a collaborative effort between the public and private sectors as it is not an easy feat. With this, Ajinomoto Philippines Corporation partnered with government agencies to conduct education programs to raise awareness and promote the practice of Pinggang Pinoy® in malnutrition hotspots, where incidences of Double Burden Malnutrition are high. This training was given to homemakers/mothers who have malnourished (underweight, stunting, wasting, overweight and obese) school-aged children.

The pilot run resulted to improvements of the knowledge & attitudes of households related to the practice of Pinggang Pinoy® within target areas. However, behavior changes towards healthier eating habits remains to be a challenge. The program uncovered a number #MalnutritionTraps that some Pinoy households easily fall into. The following #MalnutritionTraps provide a picture of how unhealthy eating habits may lead to Double Burden of Malnutrition:

1. Overconsumption of carbohydrates: Voracious rice eaters can easily fill half of their plates with rice. Others have pandesal & noodles as regular meal deprived of other nutrients derived from a well-balanced meal. 

2. Under consumption of vegetables and/fruits: It is common for some to be content with rice & meat to satisfy their hunger and skip/take insufficient amount of vegetables/fruits. Fact is, the variety of colors found in Glow foods are important sources of vitamins & minerals to sustain our energy & keep us from getting sick.

3. Overconsumption of protein: Typical Filipino “SILOG” meals include double serving of proteins (e.g. Tapa+Itlog, Tocino+Itlog, Longanisa+Itlog, Bangus+Itlog). Eating different kinds of protein is fine for as long as they are taken in moderation. We must also avoid protein dishes served high in fat, cholesterol, and sodium. 

More stories about #MalnutritionTraps can be referenced from these documentary videos (click the titles):

“Puro Carbs”

“Breakfast Skipper”

“Kulang sa Protina”

“Pamilya Unlirice"

To help Filipinos break free from #MalnutritionTraps, Ajinomoto’s Culinary Nutrition Team prepared Healthy & Delicious Pinggang Pinoy® Recipes, downloadable through https://bit.ly/2HIsfkj. Busy and budget-restricted homemakers will also find these Pinggang Pinoy® recipes useful because all are easy-to-do and affordable (P250/day for family of 5). 

For updates about Mag-Pinggang Pinoy® Tayo!, visit www.ajinomoto.com.ph and facebook.com/CookmunitybyAjinomotoPH.

* * *

The Ajinomoto Group is a global leader in amino acids thanks to its advanced bioscience and fine chemical technologies. Its products cover a range of fields such as seasonings, processed foods, beverages, amino acids, pharmaceuticals, and chemicals.

Since discovering "umami" (the fifth basic taste, created by glutamic acid, a type of amino acid) in 1908, we have been scientifically pursuing the possibilities of amino acids, and supporting the healthy lives of people all around the world. Based on our corporate message “Eat Well, Live Well” we aim for further growth and continuous contribution to greater wellness for people by creating value with communities and society.

The Ajinomoto Group has offices in 35 countries and regions, and sells products in more than 130 countries and regions. Its sales were 1.1502 trillion yen (10.3 billion U.S. dollars) in fiscal year 2017. To learn more, visit https://www.ajinomoto.com/.

Do you fall into #MalnutritionTraps?

The country has been facing the rise on the number of underweight and overweight Filipinos for more than 20 years. The World Health Organization (WHO) defined this phenomenon as the “Double Burden of Malnutrition” or the “prevalence of both undernutrition and overweight in the same community, nation, or region.”

To address this problem, our government launched the Pinggang Pinoy® campaign in 2014. Pinggang Pinoy® is an easy-to-understand food guide showing proper food group portioning on a per-meal basis. This reflects the principles of MOderation, VAriety, and BAlance (MOVABA) to promote healthier eating habits. 

Do you fall into #MalnutritionTraps?

The country has been facing the rise on the number of underweight and overweight Filipinos for more than 20 years. The World Health Organization (WHO) defined this phenomenon as the “Double Burden of Malnutrition” or the “prevalence of both undernutrition and overweight in the same community, nation, or region.”

To address this problem, our government launched the Pinggang Pinoy® campaign in 2014. Pinggang Pinoy® is an easy-to-understand food guide showing proper food group portioning on a per-meal basis. This reflects the principles of MOderation, VAriety, and BAlance (MOVABA) to promote healthier eating habits. 

Solving the Philippines’ Double Burden of Malnutrition should be a collaborative effort between the public and private sectors as it is not an easy feat. With this, Ajinomoto Philippines Corporation partnered with government agencies to conduct education programs to raise awareness and promote the practice of Pinggang Pinoy® in malnutrition hotspots, where incidences of Double Burden Malnutrition are high. This training was given to homemakers/mothers who have malnourished (underweight, stunting, wasting, overweight and obese) school-aged children.

The pilot run resulted to improvements of the knowledge & attitudes of households related to the practice of Pinggang Pinoy® within target areas. However, behavior changes towards healthier eating habits remains to be a challenge. The program uncovered a number #MalnutritionTraps that some Pinoy households easily fall into. The following #MalnutritionTraps provide a picture of how unhealthy eating habits may lead to Double Burden of Malnutrition:

1. Overconsumption of carbohydrates: Voracious rice eaters can easily fill half of their plates with rice. Others have pandesal & noodles as regular meal deprived of other nutrients derived from a well-balanced meal. 

2. Under consumption of vegetables and/fruits: It is common for some to be content with rice & meat to satisfy their hunger and skip/take insufficient amount of vegetables/fruits. Fact is, the variety of colors found in Glow foods are important sources of vitamins & minerals to sustain our energy & keep us from getting sick.

3. Overconsumption of protein: Typical Filipino “SILOG” meals include double serving of proteins (e.g. Tapa+Itlog, Tocino+Itlog, Longanisa+Itlog, Bangus+Itlog). Eating different kinds of protein is fine for as long as they are taken in moderation. We must also avoid protein dishes served high in fat, cholesterol, and sodium. 

More stories about #MalnutritionTraps can be referenced from these documentary videos (click the titles):

“Puro Carbs”

“Breakfast Skipper”

“Kulang sa Protina”

“Pamilya Unlirice"

To help Filipinos break free from #MalnutritionTraps, Ajinomoto’s Culinary Nutrition Team prepared Healthy & Delicious Pinggang Pinoy® Recipes, downloadable through https://bit.ly/2HIsfkj. Busy and budget-restricted homemakers will also find these Pinggang Pinoy® recipes useful because all are easy-to-do and affordable (P250/day for family of 5). 

For updates about Mag-Pinggang Pinoy® Tayo!, visit www.ajinomoto.com.ph and facebook.com/CookmunitybyAjinomotoPH.

* * *

The Ajinomoto Group is a global leader in amino acids thanks to its advanced bioscience and fine chemical technologies. Its products cover a range of fields such as seasonings, processed foods, beverages, amino acids, pharmaceuticals, and chemicals.

Since discovering "umami" (the fifth basic taste, created by glutamic acid, a type of amino acid) in 1908, we have been scientifically pursuing the possibilities of amino acids, and supporting the healthy lives of people all around the world. Based on our corporate message “Eat Well, Live Well” we aim for further growth and continuous contribution to greater wellness for people by creating value with communities and society.

The Ajinomoto Group has offices in 35 countries and regions, and sells products in more than 130 countries and regions. Its sales were 1.1502 trillion yen (10.3 billion U.S. dollars) in fiscal year 2017. To learn more, visit https://www.ajinomoto.com/.

Handicraft # 5: Paper Sloyd - Year Two

Paper Sloyd is a very important part of the feast offered to the children. We did Paper Sloyd Year Two for our AO Year 4, Term 1 Handicraft. Last year, we also did the Paper Sloyd Year 1.

Gabi was very independent on this and he is not getting help from me when it comes to Sloyd. He gained so much confidence in his abilities and is taking ownership of his work. I guess it really helps because he was introduced to Origami early on which gave him a good foundation.

We hung it on our homeschool room wall and it looks neat!

Handicraft # 5: Paper Sloyd - Year Two

Paper Sloyd is a very important part of the feast offered to the children. We did Paper Sloyd Year Two for our AO Year 4, Term 1 Handicraft. Last year, we also did the Paper Sloyd Year 1.

Gabi was very independent on this and he is not getting help from me when it comes to Sloyd. He gained so much confidence in his abilities and is taking ownership of his work. I guess it really helps because he was introduced to Origami early on which gave him a good foundation.

We hung it on our homeschool room wall and it looks neat!

Handicraft # 5: Paper Sloyd - Year Two

Paper Sloyd is a very important part of the feast offered to the children. We did Paper Sloyd Year Two for our AO Year 4, Term 1 Handicraft. Last year, we also did the Paper Sloyd Year 1.

Chicken Roulade by Tsep Dad

Our Tsep Dad is very passionate in bringing yummy food on our table. He loves cooking a special and dainty dish for the family. Recently, he learned a new dish which has become one of our favorites, Chicken Roulade!

They had a Team Building ala Master Chef with his officemates and he got the recipe there. So, this is not originally ours.

Let me share the recipe he used:

INGREDIENTS:

.2 tablespoons extra-virgin olive oil plus more for brushing

.4 skinless, boneless chicken breasts, pounded to 1/8-inch thickness

.salt and freshly ground black pepper

.cheese for stuffing

.2 tablespoons minced fresh oregano

.4 garlic cloves, minced

.1/2 teaspoon finely grated lemon zest

.1/2 cup dry white wine

.1/2 cup low-salt chicken broth

.2 tablespoons fresh lemon juice

.Lemon wedges

1. Line a baking sheet waxed paper; brush with oil. 

2. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. 

3. Season with salt and pepper.

4. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. 

5. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with the remaining chicken breasts.
6. Preheat oven to 450 degrees. Heat 2 tbsp oil in a large heavy skillet over medium-high heat.
7. Add chicken roulades and cook until brown on all sides, about 10 minutes.
8. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160 degrees, 5-7 minutes.
9. Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.

Tsep Dad cooked it during one of our dinner and last Christmas. He modified it a bit like we don't use wine and oven. Nevertheless, it's yummy and we love it!

Chicken Roulade by Tsep Dad

Our Tsep Dad is very passionate in bringing yummy food on our table. He loves cooking a special and dainty dish for the family. Recently, he learned a new dish which has become one of our favorites, Chicken Roulade!

They had a Team Building ala Master Chef with his officemates and he got the recipe there. So, this is not originally ours.

Let me share the recipe he used:

INGREDIENTS:

.2 tablespoons extra-virgin olive oil plus more for brushing

.4 skinless, boneless chicken breasts, pounded to 1/8-inch thickness

.salt and freshly ground black pepper

.cheese for stuffing

.2 tablespoons minced fresh oregano

.4 garlic cloves, minced

.1/2 teaspoon finely grated lemon zest

.1/2 cup dry white wine

.1/2 cup low-salt chicken broth

.2 tablespoons fresh lemon juice

.Lemon wedges

1. Line a baking sheet waxed paper; brush with oil. 

2. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. 

3. Season with salt and pepper.

4. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. 

5. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with the remaining chicken breasts.
6. Preheat oven to 450 degrees. Heat 2 tbsp oil in a large heavy skillet over medium-high heat.
7. Add chicken roulades and cook until brown on all sides, about 10 minutes.
8. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160 degrees, 5-7 minutes.
9. Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.

Tsep Dad cooked it during one of our dinner and last Christmas. He modified it a bit like we don't use wine and oven. Nevertheless, it's yummy and we love it!

Chicken Roulade by Tsep Dad

Our Tsep Dad is very passionate in bringing yummy food on our table. He loves cooking a special and dainty dish for the family. Recently, he learned a new dish which has become one of our favorites, Chicken Roulade!

They had a Team Building ala Master Chef with his officemates and he got the recipe there. So, this is not originally ours.