nutrition month essay 2022

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Essay - Nutrition Month

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Government and health organizations raise alerts about the country's rising obesity rate. Around 27 million Filipinos were overweight or obese, according to the Department of Science and Technology's Food and Nutrition Research Institute's most recent survey. Over the past twenty years, there has been a sharp rise in the prevalence of overweight and obesity among adults (20 percent in 1998 to 36. percent in 2019), and among adolescents (4 percent in 2003 to 11 percent in 2018), with a doubling of the number of people affected due to unhealthy eating habits, particularly during the COVID-19 pandemic when people living with obesity. What should we do? Do you eat fruits and vegetables? Does that be enough?

Even during a pandemic, we will start using our knowledge and desire to live healthy lives. It is needed to maintain good health. For that essential to eat a healthy balanced diet regularly. These will help us prevent overweight and obesity, a timely and relevant issue today. "Covibesity" had a significant negative impact on the health of Filipinos because we are more dependent on fast food and preservative-laden foods during the quarantine that everyone must endure.

Additionally, for our protection against many diseases like diabetes, heart disease, hypertension, and some types of cancer, a healthy diet is the key. The government offers us a variety of strategies for leading a healthy life. So all we have to do is adhere to the initiatives and action plans developed and introduced by our government and health organizations. For instance, the Daily Nutritional Guide Pyramid can assist us in establishing our dietary guidelines following our needs. Particularly when it comes to attaining and maintaining a healthy diet with the proper serving sizes of foods from milk, vegetables, fruits, and grains, as well as from fats and oils, sugar, fish, shellfish, meat, poultry, eggs, dried beans, and nuts.

The "Pinggang Pinoy" is a new and simple-to-understand dietary guide. Stresses the significance of getting the appropriate balance of go, grow, and glow foods into our bodies for a balanced diet. Also, it emphasizes that half of every meal should be fruits and vegetables. One-sixth of the plate is reserved for grown goods like meats, eggs,

poultry, fish, and beans. One-third of the plate for our go-to foods like rice, bread, oats, and root crops.

The 10 Kumainments (Sigla at Lakas ng Buhay), a popular version of the revised Nutritional Guidelines for Filipinos, serves as a reminder that we shouldn't put our health at risk by eating too little or too much food. It encourages us to eat the right foods and engage in the proper exercise for a healthy lifestyle.

There is a significant impact on our healthy diet from the various guidelines that teach us the importance of having the correct proportion of the food we consume. The importance of eating fruits and vegetables and the importance of balancing the food we eat. However, this is not enough; we also embody the need to engage in physical activity. Let's adopt those recommendations and make them a habit for life.

Now that there are many recommendations for a healthy diet available to us, the issue is that we often forget to consider the most crucial factor. By exercising the balance of quality and quantity on our plates and by paying attention to the vital issue of healthy eating, let's permanently end the rapidly and alarming rise of overweight and obesity. We shall adopt a healthy diet as a lifelong habit due to our knowledge and willpower. Yes, to a healthy life. #HealthyDietGawingHabitForLife

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National Nutrition Month: In Conversation With Diet Culture

Diet culture is out. Intuitive eating is in.

For National Nutrition Month, we don't want to preach the trendiest diets. Instead, we're unpacking how diet culture has distorted our relationship with food and how to reframe our mindset.

Verywell writers shared how their food choices and diet patterns have changed in a series consisting of breakfast, lunch, dinner, snack, and dessert. Along with these essays, they also shared some easy, feel-good recipes that can nourish both the body and the soul.

Breakfast: Cinnamon Toast Crunch

Rory Masterson

Cereal has earned its place on the breakfast table since early 1900s. It was originally invented as a nutritious alternative to the meat-heavy American diet, but the addition of sugar and baseless health claims have tainted the reputation of breakfast cereal in recent years.

Former cereal industry analyst Rory Masterson gave us a rundown of cereal history and how this breakfast staple has adapted to consumer demands and health trends. While he may not sit down for a proper breakfast every day, he still snacks on his childhood favorite cereal— Cinnamon Toast Crunch .

Lunch: Tofu Scramble With Leftovers

Darice Chang

As a petite Asian American, writer Darice Chang is often told that they're "underweight" according to the BMI chart, which was designed based on data from European men.

However, maintaining a certain body weight has never been a priority for Chang. It's more important to consume foods that align with their personal values and satisfy their cravings. After trying countless plant-based diets, Chang circled back to  intuitive eating  principles, which encourage people to listen to their body and enjoy foods without guilt.

Chang shared a versatile turmeric tofu scramble recipe that works with a variety of vegetables or side dishes—it's especially perfect if you want to use up any leftovers in your fridge.

Dinner: Ropa Vieja de Pollo

Paola de Varona

The infamous 1,200 calorie-deficit diet is one of the most pervasive weight loss strategies for people in the United States. Verywell editor Paola de Varona has tried to follow this restrictive diet, but found herself hungrier than ever. The pressure of weight monitoring and dieting only forced her into a restrict-binge cycle and prevented her from fully enjoying foods that she grew up with.

But experts are saying that cutting calories alone doesn't automatically lead to weight loss . Instead of undereating, de Varona took a more holistic approach by incorporating fruits and vegetables into as many meals as possible, practicing intuitive eating, and exercising as a form of self-care. And her family's ropa vieja de pollo recipe never fails to help her reconnect with happy memories about food.

Snack: Fig & Oats Energy Bites

Stephanie Brown

Verywell's nutrition writer Stephanie Brown teaches an after-school cooking class in New York City. Unlike a textbook nutrition course, her class focuses on having fun with preparing healthy and tasty foods. Through cooking, students get to learn about their food preferences. They’re also better equipped to try out more nutritious recipes as they grow older.

Recipes that allow kids to touch and mold something with their bare hands are especially popular. This fig & oats energy bite recipe is a crowd favorite in Brown's class and it makes for a healthy on-the-go snack.

Dessert: Seasonless Fruit Crisp

Claire Bugos

One of the best things about Californian summers is the abundance of organic fresh fruit, according to Verywell reporter Claire Bugos. Her family would keep a big fruit bowl in the kitchen and make desserts with whatever fruit is in season. It's hard to resist Bugos's family fruit crisp recipe , which makes use of seasonal fruit and nuts.

The fear of sugary foods has left Bugos wondering if she could really indulge in these desserts without counting calories. Not all sugar is created equal, though. Fruit provides a healthier source of natural sugar than candies or soda. Whole fruits—with flesh, skin, and pulp—offer a wide range of nutrients such as dietary fiber, flavonoids, and vitamins.

• In Conversation With Diet Culture 1 of 6 By Team Verywell Health
• How Cereal Earned a Place at the Breakfast Table 2 of 6 By Rory Masterson
• After Trying Countless Diets, I Circled Back to Intuitive Eating 3 of 6 By Darice Chang
• I Stopped Counting Calories and Started Enjoying the Comforts of Homemade Food 4 of 6 By Paola de Varona
• Nutrition Education Is More Than Food Labels and Calorie Count 5 of 6 By Stephanie Brown
• Embracing Natural Sugar Changed How I Think About Dessert 6 of 6 By Claire Bugos

Nutrition Month Theme 2022: “New normal na nutrisyon, sama-samang gawan ng solusyon!”

• Mark Pere Madrona
• April 4, 2022
• Department of Education , education

Education institutions nationwide will be celebrating the annual National Nutrition Month or “Buwan ng Nutrisyon” this coming July. According to the National Nutrition Council (NNC), the theme for this year’s celebration is “ Ne w normal na nutrisyon, sama-samang gawan ng solusyon !”

In a statement posted on its website , the NNC explained that the theme “calls for strengthened nutrition interventions and solidarity towards nutrition improvement as the country shifts towards living with the COVID-19 virus.” The agency added that nutrition is important in building resilience from pandemic to endemic paradigm.

“The pandemic has made a huge impact on nutrition such as disruptions in the delivery of nutrition and related services, increased hunger incidence due, and many more. But there are also positive impacts such as innovation in service delivery, home food production, increased awareness of one’s health and consuming healthy diets, and the solidarity amongst the people to help each other,” the agency further elaborated.

The national nutrition month is celebrated every July as stipulated in Presidential Decree 491, which also mandated the creation of NNC in 1974. It must be noted that during that time, then-President Ferdinand Marcos had both executive and legislative powers.

The Department of Education is expected to release an official memorandum in the coming days or weeks pertaining to this. This post will be updated if and when that has been published.  Typically, schools organize various activities and events connected to the nutrition month including essay writing, jingle-making, as well as slogan-making contests.

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About Author

The Filipino Scribe (TFS) is managed by Mark Pere Madrona, a multi-awarded writer and licensed professional teacher from the Philippines.

Mr. Madrona earned his master’s degree in history from the University of the Philippines-Diliman last 2020. He obtained his bachelor’s degree in journalism cum laude from the same university back in 2010. His area of interests includes Philippine journalism, history, and politics as well as social media.

Know more about him here: https://www.filipinoscribe.com/about/.

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Nutrition Month 2022 - The Key Ingredients for a Sustainable Food System

March is nutrition month - a great opportunity to initiate conversations about food and nutrition issues. According to the Dietitians of Canada, the ingredients for a better tomorrow interact as complex factors moving towards a sustainable food system.

A little bit of history

Nutrition Month began as "Nutrition Week" in the seventies with a small group of community dietitians. A few dietitians began planning activities in several settings like workplaces, shopping malls, libraries and the media. In 1981, all provincial associations jointly participated in the first National Nutrition Week.

Increasing public awareness about the importance of healthy eating was the goal as well as identifying dietitians as the most credible source of food and nutrition information. In 1982 the campaign was extended through a month and focused on food, nutrition and Canadian dietitians.

Now, a theme is selected yearly and for March 2022, the focus is on the following factors:

Food security

The significant effect of poverty and food insecurity on health is recognized by dietitians. Dietitians consider the food security status of their clients when providing advice and support. They also advocate for systems-level change.

Food literacy

Dietitians help people make the right food decisions by communicating evidence-based nutrition information and encouraging the acquisition of food skills. Additionally, dietitians address the external influences that impact people’s food decisions.

Food sovereignty

Dietitians greatly value food sovereignty - the belief that every Canadian has a right to food that is healthy and culturally appropriate. Producing food in a sustainable and equitable way while promoting the rights of people and the sacredness of food is also an important value.

Sustainable food choices

Dietitians are leaders in food and nutrition and shape individual, institutional and population-wide food choices for healthier tomorrow.

Nutrition care and prevention

The support of individuals and communities for a healthier future is possible through care and prevention. Dietitians also contribute to building and shaping environments where people live, work and play.

The big picture: sustainability in food systems

According to the Dietitians of Canada,

They steward and enhance ecosystems, and respect the needs of other species in those ecosystems.

Are sovereign and self-sufficient while supporting other nations’ food sovereignty.

They support food literacy.

They support equitable and just access to food for all Canadians in a way that is empowering, inclusive, dignifying and respectful.

They support a healthy relationship with food, such that Canadians value food, its origin and quality, and express identity and culture through food.

Thanks for reading!

-Marie-Maxime Bergeron RD

#NutritionMonth #YourFutureIsHealthy

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