"Pinggang Pinoy" - RCPW Enrichment Activity/Talk
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Another installment of RCPW's Enrichment Talk/Activity featured " Pinggang Pinoy." The topic is One of the Food and Nutrition Institute's programs which focuses on the Healthy Food plate for Filipino Adults. This is a new, easy-to-understand food guide that uses a familiar food plate model to convey the right food group proportions on a per meal basis to meet the body's energy & nutrient needs of adults.Mr. Carl Vincent Cabanilla from Food & Nutrition Research Institute was the Resource Speaker for this activity.
About the Speaker:
To know more about "Pinggang Pinoy" you may read the following resources and follow their corresponding links:
Pinggang Pinoy is a new, easy to understand food guide that uses a familiar food plate model to convey the right food group proportions on a per-meal basis, to meet the body’s energy and nutrient needs of Filipino adults. Pinggang Pinoy serves as visual tool to help Filipinos adopt healthy eating habits at meal times by delivering effective dietary and healthy lifestyle messages.
Will Pinggang Pinoy replace the FNRI Daily Nutritional Guide (DNG) Pyramid
The “Pinggang Pinoy” can be used side by side with the existing DNG Pyramid for Filipinos but it will not replace it. According to FNRI, Pinggang Pinoy is a quick and easy guide on how much to eat per mealtime, while the DNG Pyramid shows at a glance the whole day food intake recommendation.
Both the “Pinggang Pinoy” and the DNG Pyramid for Filipinos are based on the latest science about how our food, drink, and activity choices affect our health.
Continue: http://www.healthpromo.doh.gov.ph/pinggang-pinoy-healthy-food-plate-for-filipino-adults/
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FNRI’S PINGGANG PINOY TO GUIDE FILIPINOS ON HOW MUCH TO EAT PER MEAL
The Pinggang Pinoy, a healthy food plate for Filipino adults was presented and explained by Ma. Jovina A. Sandoval, science research specialist II of the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI), during the 2014 National Science and Technology Week last July 26, 2014 at the SMX Convention Center, Mall of Asia Complex.
Pinggang Pinoy, which was developed by FNRI in collaboration with the World Health Organization, Department of Health, and the National Nutrition Council, provides consumers with recommendations of the appropriate proportion of various food groups for a truly healthy and balanced meal.
It uses a science-based approach with the best available scientific evidence, backed by formative research, technical consultations, and pre-testing.
“Pinggang Pinoy compliments and supplements the Food Guide Pyramid. It is a reminder on how to fill-up their plate, with the right amount and quality of food,” Sandoval explained.
Continue: http://www.dost.gov.ph/index.php/knowledge-resources/news/34-2014-news/567-fnri-s-pinggang-pinoy-to-guide-filipinos-on-how-much-to-eat-per-meal
Pinggang Pinoy, which was developed by FNRI in collaboration with the World Health Organization, Department of Health, and the National Nutrition Council, provides consumers with recommendations of the appropriate proportion of various food groups for a truly healthy and balanced meal.
It uses a science-based approach with the best available scientific evidence, backed by formative research, technical consultations, and pre-testing.
“Pinggang Pinoy compliments and supplements the Food Guide Pyramid. It is a reminder on how to fill-up their plate, with the right amount and quality of food,” Sandoval explained.
Continue: http://www.dost.gov.ph/index.php/knowledge-resources/news/34-2014-news/567-fnri-s-pinggang-pinoy-to-guide-filipinos-on-how-much-to-eat-per-meal
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Guide to Healthy Eating: 10 Kumainments and Pinggang Pinoy
According to World Health Organization (WHO), non-communicable diseases (NCDs) also known as Lifestyle or behavior diseases such as heart diseases, stroke, diabetes, cancer and chronic respiratory diseases are the leading causes of death globally. These are called such because much of the risk factors associated with them are related to how one lives. Among the important risk factors to NCDs are high blood pressure, high concentrations of cholesterol in the blood, inadequate intake of fruits and vegetables and other fiber-rich foods, overweight or obesity, physical inactivity and tobacco use.
Food intake of the average Filipino has been changing over the years in terms of quantity and quality. Filipinos are now eating more fish, meat, poultry and eggs which are good sources of protein. However, Filipinos are eating less of fruits and vegetables and complex carbohydrates, and more of sugars and syrups, fats and oils. This increase can be attributed to the increased consumption of animal-based foods and decline in fruit and vegetable consumption.
Continue: http://www.nnc.gov.ph/regional-offices/caraga/item/1971-guide-to-healthy-eating-10-kumainments-and-pinggang-pinoy
Food intake of the average Filipino has been changing over the years in terms of quantity and quality. Filipinos are now eating more fish, meat, poultry and eggs which are good sources of protein. However, Filipinos are eating less of fruits and vegetables and complex carbohydrates, and more of sugars and syrups, fats and oils. This increase can be attributed to the increased consumption of animal-based foods and decline in fruit and vegetable consumption.
Continue: http://www.nnc.gov.ph/regional-offices/caraga/item/1971-guide-to-healthy-eating-10-kumainments-and-pinggang-pinoy
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