‘Pinggang Pinoy’ launched to fight malnutrition in Davao del Norte


DAVAO CITY—Micronutrient-reinforced “Pinggang Pinoy” meal has been introduced to mass feeding and nutrition program to counter prevalence of malnutrition in remote and inaccessible villages of the countryside in Davao del Norte.

The Pinggang Pinoy is a reference to the government healthy food plate preparation for Filipinos, the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) said.                                   

“To fight malnutrition, we need accurate data, correct information, and innovative technologies,” said Josie Gonzales, science research specialist of the DOST-FNRI.

She said the Pinggang Pinoy concept “is a balance of macronutrients such as carbohydrates, proteins, viand fats plus micronutrients such as minerals and vitamins that should be included in daily meals to attain a healthy diet.”

Her team of experts taught the Pinggang Pinoy concept to participants of a food preparation training held from August 24 to 26, the DOST-FNRI said. The training on Blended Training-Workshop on Meal Management and Safe Food Handling centered on safe food handling, meal planning, basic nutrition concepts, food-buying, food storage and preparation, and food costing and control.

The training lectures were held virtually and workshops were performed in the afternoon.

The participants were soldiers of the Army’s 60th Infantry Battalion and personnel from the Barangay Nutrition Scholars and Council of Women (KCW) in the municipality of Kapalong, Davao del Norte.

The participants had a feeding program in standby for residents in Geographically Isolated and Disadvantaged Areas, or GIDAs, in Kapalong.

The participants were trained to prepare a one-week complete meal plans for varying target groups like malnourished children, students, and households.

In a contest among participants during a showcase of their ability to cook FNRI-developed recipes, the soldiers topped the ratings with its “Mixed Veggie Arroz” followed by KCW’s with its “Veggie Patties with Liver” and BNS’s “Hearty Dumpling.”

“We appreciate the opportunity to be trained. We can use this in our job especially on doing feeding program. We wish for more trainings like this,” said Lilia T. Orongan, president of Kapalong’s BNS.

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