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Revised NGF improves the nutritional status that enhances productivity and quality of life of the populace

In Region 1, the Revised Nutritional Guidelines for Filipinos (NGF) was successfully launched at the Sea & Sky Hotel  on September 23, 2013 by the National Nutrition Council (NNC) Regional Office I headed by Ms. Rose Lulu P. Pagaduan,  OIC-Nutrition Program Coordinator and all stakeholders of LUPangIlocos region.

The NNC said the revision was in response to the changes in the nutrition situation of the country, as reported by the FNRI’s 2008 and 2011 survey results, and in lieu of new nutrition information and related interventions to address mal-nutrition.

The first nutritional guidelines in the country was developed by an inter-agency and multi-disciplinary technical working group way back in 1990. It was called “Dietary Guidelines for Filipinos” and consisted of only five messages.

In 2000, the NNC organized and coordinated an inter-agency expert group led by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) that modified the guidelines into ten primary recommendations to promote good health through proper nutrition. The messages include both food-based and behavior-driven guidelines to address current nutritional and dietary concerns.

The ten recommendations of the 2012 Revised NGF are as follows:

1. Eat a variety of foods everyday to get the nutrients needed by the body.

2. Breastfeed infants exclusively from birth up to 6 months then give appropriate complementary foods while continuing breastfeeding for 2 years and beyond for optimum growth and development.

3. Eat more vegetables and fruits everyday to get the essential vitamins, minerals, and fiber for regulation of body processes.

4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body tissues.

5. Consume milk, milk-products, and other calcium-rich foods, such as small fish and shellfish, everyday for healthy bones and teeth.

6. Consume safe foods and water to prevent diarrhea and other food and water-borne diseases.

7. Use iodized salt to prevent Iodine Deficiency Disorders.

8. Limit intake of salty, fried, fatty and sugar-rich foods to prevent cardiovascular diseases.

9. Attain normal body weight through proper diet and moderate physical activity to maintain good health and help prevent obesity.

10. Be physically active, make healthy food choices, manage stress, avoid alcoholic beverages and do not smoke to help prevent lifestyle-related non communicable diseases.#