FNRI Digest

Vol. 30 No. 2 April to June 2013 ISSN Number: 0166-2985

DVAguila, Science Research Specialist I, TDSTSD

Director’s Message ..............................Writers’ Pool Corner ............................News Flash .........................................Human Resources ..............................Library Acquisitions .............................

0203101416

What’s Inside

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For its pivotal contribution to the achievement of the Department of Science and Technology’s (DOST) Major Final Outputs (MFOs),

commitment to the President’s priority programs and good governance conditions as determined by the Inter-Agency Task Force, the Food and Nutrition Research Institute (FNRI) bags the award as one of the DOST Best Performing Agencies for Calendar Year 2012.

Along with the Advance Science and Technology Institute (ASTI), the FNRI received the recognition via an official communication from the Department Secretary Mario G. Montejo. The two Institutes were selected from a total of 21 attached agencies of the DOST.

The meritorious rank was in accordance with Executive Order 30 “Directing the Adoption of a

FNRI ranks as one of the DOST Best Performing Agencies

Performance-Based Incentive System for Government Employees” issued by President Benigno S. Aquino III. The said PBI system aims to motivate higher performance and greater accountability in the public sector and ensure the accomplishment of commitments and targets under the five (5) Key Result Areas of the Administration as laid out in EO No. 43 and the Philippine Development Plan, 2011-2016.

Commencing in 2012, the said incentive system consisted of an across-the-board incentive in the form

FNRI Digest

Director’s Message

Zenaida V. Narciso, Ph.D.Editor-in-Chief

Milflor S. GonzalesSalvador R. Serrano

Associate Editors

Ma. Idelia G. GloriosoIssue Editor

FNRI DigestEditorial Board

Erlinda V. IlaoCompositor

Romeo R. ArtuzArtist

Sancho S. LabongCirculation Manager

Romeo A. ArtuzProofreader

Dr. Mario V. CapanzanaDirector

Ferdinand B. Oamar, DPAOIC, Office of the Deputy Director

and Chief Administrative Officer, FAD

Dr. Zenaida V. NarcisoChief Science Research Specialist, TDSTSD

Consuelo L. OrenseSupervising Science Research Specialist

and OIC, NFRDD

Dr. Imelda A. AgdeppaAsst. Scientist

and OIC, NAMD

Ms. Joyce R. TobiasSupervising Science Research Specialist

and OIC, FRDG

Advisers

Office Address: FNRI Building, DOST Compound, General Santos Avenue, Bicutan, Taguig City; Telefax: 837-2934/8373164; email: zeny_narciso2003@yahoo.com; website: http://www.fnri.dost.gov.ph

Dr. Imelda A. AgdeppaDivorah V. Aguila

Susan O. EncarnacionCeline Ann Z. Javier

Charina A. JavierMa. Idelia G. GloriosoMildred O. Guirindola

Sancho S. LabongCzarina Teresita S. Martinez

Ma. Rachel V. ParconSalvador R. Serrano

Contributors

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Warm greetings from the Food and Nutrition Research Institute of

the Department of Science and Technology.

The Institute welcomed the second quarter with so much excitement and vigor. During this quarter, the Institute was engaged fully in preparing for the 8th National Nutrition Survey (NNS), annual seminar series, NSTW celebration, and the national and regional technology fairs, among others.

In preparation for the 8th NNS, the Institute conducted trainings for the surveyors, inventory of equipment, purchase and calibration of equipment & supplies and actual pre-survey conferences at the regional and provincial levels. A team-building activity was conducted on June 14, 2013 at the FNRI-DOST Lanai for all the field researchers to learn the importance of team effort for the successful conduct of the 8th NNS.

Other activities and projects were also conducted in this

quarter, as featured in the photo news, like the inauguration and launching of the complementary foods manufacturing plant of Long Live Pharma in Santa Barbara, Pangasinan, consultative meeting on the Brown Rice Program, and launching of the FNRI Proficiency Testing (PT) Laboratory as the 1st

ISO/IEC 17043:2010.

Featured in the news flash section of the Digest are the full stories on the three awards received by the Institute, gender and development activities, and the annual FNRI team building. For the human resource in focus section, we are featuring Dr. Ruby J. Apilado as chairman of the 39th FNRI Seminar Series.

In terms of public and private partnership, the FNRI and San Miguel PureFoods Corporation conducted the NUTRICOMNET Region IX meeting and media forum in Zamboanga City last June 20, 2013. The forum is designed to update media practitioners and concerned government information officers on current issues challenging the health and well-being of Filipinos. The issues discussed include the country’s nutrition situation, particularly on protein, energy and micronutrient malnutrition, and the importance of food fortification and food safety.

The FNRI has three things to be thankful for and celebrate. Firstly, the FNRI was awarded as one of the DOST’s Best Performing Agencies, along with the Advance

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FNRI Digest

Writers’ Pool Corner

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Lactation is the secretion of milk from the mammary glands and the period when a mother feeds her baby with breastmilk. Breastfeeding is a

remarkable process when the mother’s breasts secrete milk that acts as natural birth control to the mother if given exclusively and can substantially sustain the offspring from birth to two years and even beyond.

The Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) conducted a national survey on the nutritional status of Filipino lactating women in 2011.

Results of the survey revealed that 1 in every 10 (10 or 11.9 percent) lactating mothers are underweight.

The prevalence of underweight among lactating women was highest in Bicol, CALABARZON, Central Luzon, ARMM, MIMAROPA and Ilocos regions, ranging from 12.9% to 16.6%. This prevalence is higher than the national prevalence of 11.9%.

Breastfeeding substantially increases the mother’s requirements for most nutrients.

The number of calories a pregnant woman needs depends upon how much body fat she has and how active she is.

Lactating women need to consume additional 500 extra calories, based on the Recommended Energy Nutrient Intakes (RENI).

These women need to increase not only the calories they consume, but all the nutrients that make up their diet in order to satisfy the additional requirements for milk synthesis such as calcium, magnesium, zinc, folate and vitamin B6.

The composition of human milk is distinct from the milk of other mammals and from infant formulas ordinarily derived from them.

Human milk is unique in its physical structure, types and concentrations of macronutrients such as protein,

Nutrition of lactating mothers greatly affects infant healthIAAgdeppa, Assistant Scientist, NAMD

fat and carbohydrate and as well as micronutrients such as vitamins like vitamins C, A, thiamin and riboflavin and minerals like calcium, phosphorus and magnesium.

The vitamin content of human milk is dependent on the mother’s current nutrient intake and stores.

Chronically low maternal intake of nutritious foods may result in milk with low amounts of essential nutrients for the infant. Poor maternal diet during lactation therefore, poses a potential threat to both the mother and her infant.

Lactating women with poor nutritional status are more prone to sickness and when sick, they frequently refuse to breastfeed, thus adversely affecting infant’s growth and development. Newborns are the most vulnerable members of the society. Preventing newborn deaths and improving newborn health and survival go hand in hand with promoting safer motherhood.

Measures promoting proper food intake during lactation like supporting existing advocacies for micronutrient supplementation and nutrition education from public and private sectors are needed.

Improving maternal and infant health through healthy lifestyles will be beneficial to all.n

FNRI Digest

MARIO V. CAPANZANA, Ph.D. Director

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of the existing Productivity Enhancement Incentive (PEI) and a top up bonus, known as the Performance-Based Bonus (PBB). PEI’s monetary value for each employee was pegged at P5,000.00 while PBB is based on various ranks. As such, employees under the Best Agency can receive as much as P10,000.00 for a 2012 performance rated as Good; P25,000.00 for a performance rated as Better and P35,000.00 for a performance rated as Best.

The grant of the PBB seeks to recognize and reward exemplary performance in the public sector to enhance service delivery by the bureaucracy; rationalize the distribution of incentives across performance categories of groups and individuals; nurture team spirit towards the effective execution of operational plans by linking personnel incentives to the bureau; and strengthen performance monitoring and appraisal systems based on existing systems like the Organizational Performance Indicator Framework used by the Department of Budget and Management (DBM), the Strategic Performance Management System used by the Civil Service Commission (CSC), and the Results-Based Performance Management System stated under AO No. 25, S.2011.

To qualify for the PBB, a department or agency

should have complied with the following conditions: (a) Achieve at least 90% of their MFO targets submitted to the Department of Budget and Management (DBM), and their priority program/project targets agreed with the President under the 5 KRA of EO No. 43; (b) Meet the good governance requirements set by the AO No. 25 like mandatory posting of budget reports, invitations to bid and awarded contracts in the Philippine Government Electronic Procurement System (PHILGEPS), liquidation of all cash advances for the year and establishment of a Citizen’s Charter.

The priority programs and project targets of the Institute as agreed with the President are: (a) S&T-based Intervention to Address Malnutrition (Sulong Pinoy) Program; (b) Malnutrition Reduction Program; (c) R&D Program on Brown Rice; (d) R&D Program on Iron Fortified Rice; (e) R&D Program on Nutrigenomics.

With or without the recognition, the FNRI will strive harder to surpass what it has achieved not just last year but for the past 65 years of service to the Filipinos to define the citizenry’s nutritional status, stimulate development of food and nutrition policies and interventions, and disseminate research findings and recommendations to its clients and stakeholders. n

FNRI ranks as one ..... from p. 1

Science and Technology Institute (ASTI), based on Performance-Based Incentive (PBI) System for Government Employees. FNRI also received the Certificate of Accreditation to ISO/IEC 17043: Conformity assessment-general requirements for proficiency testing from Thailand’s Bureau of Laboratory Accreditation, Department of Science and Service (BLA, DSS) in Bangkok on April 19, 2013. With this award, the FNRI became the first Proficiency Testing (PT) Provider in the Philippines to be ISO certified. Lastly, FNRI got its share of the 21st Golden Dove Awards when by Family Matters Program of DZAS was recognized on April 26, 2013. In this program, FNRI partners with DZAS in a segment of our Program called “Menyu ni Mommy” the Best Radio Magazine Program. With all these awards, the FNRI is

inspired to strive harder to achieve more for its service to the Filipino people.

Consistent with its vision, mission and mandate, the FNRI will persevere in supporting the government’s development agenda of sustaining economic growth for Filipinos through R&D and S&T.

Director’s message ..... from p. 2

FNRI Digest 5

Looking back, Filipinos only ate brown rice until Westerners introduced the modern milling process that produced white, polished rice which

soon dominated the market and eventually changed our cultural tradition on rice preference. Bringing back the tradition of eating brown rice can help achieve the government’s goal of rice self-sufficiency in the near future while addressing the country’s nutritional and health problems.

Rice is the major staple food of Filipinos, contributing about 35.7 percent of the average daily individual food intake, making it the major source of carbohydrates in the Filipino diet. White rice is the most-consumed form of rice based on the Food Consumption Data of the 7th National Nutrition Survey conducted by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST).

Brown rice, however, is the form of rice that has undergone minimal milling. It is gaining popularity today primarily due to its nutritional and health benefits. It provides all the necessary carbohydrate requirements of an individual just like white rice. Its bran layer is a source of dietary fiber, minerals and B vitamins.

Beyond its nutritional and health benefits, every Filipino eating brown rice daily may help the country achieve its vision of rice self-sufficiency.

Production of brown rice reduces the power demand needed in polishing and whitening by as much 65 percent. More so, with the bran and the embryo intact and fewer broken grains, whole grain-milling recovery is as much as 10 percent higher than for white rice. Thus, with higher recovery of milling and consumption of brown rice, our national rice importation requirement may be reduced.

The DOST, through the FNRI, is leading the research and development on brown rice to determine the various aspects of improving the stability and shelf-life of brown rice. With this, brown rice can be stored at a longer period with no significant changes in nutrient composition and sensory qualities. Longer shelf-life provides ample time for developing value-added products that can provide healthier options for consumers.

Related to this, the FNRI-DOST in 2012 has successfully determined the optimum conditions for extending the shelf-life of brown rice. Thus, brown rice can now be stored from 5-9 months instead of only 1-4 months. Storage of brown rice is a major problem among rice millers. But with the S&T solution being offered by the FNRI-DOST, our rice producers may soon be more confident in supplying brown rice in the market, knowing it can last longer, compete with other types of rice and is cost-efficient to produce. Underway are efficacy studies to verify the health claims associated with the consumption of brown rice.

In terms of nutritional value, a serving of cooked brown rice can provide the daily recommended energy and nutrient intake (RENI) of an adult 19 years old and above by 10 percent for energy, 7 percent for protein, 2 percent for calcium, 5 percent for iron, and 16 percent for zinc. Its dietary fiber can also satisfy about 8 percent of the recommended intake.

Thus, bringing back the tradition of eating brown rice not only will improve every Filipino’s health and nutrition, but will also help the economy at large by reducing our rice importation requirement on the agricultural side, and the cost of addressing the problems of malnutrition on the health side.n

Bring back the brown rice traditionCAJavier, Science Research Specialist I, TDSTSD

FNRI Digest6

An inter-agency and multi-disciplinary technical working group, organized by

the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST), revised the Nutritional Guidelines for Filipinos (NGF) in 2012.

Last updated in 2000, the new NGF was approved by the National Nutrition Council (NNC) Governing Board through Resolution Number 6, Series of 2012 during its October 31, 2012 meeting.

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 view of new nutrition information and related interventions to address malnutrition, the NNC recently stated in its website.

The 2012 Nutritional Guidelines for Filipinos includes the following messages:

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

2. Breastfeed infants exclusively from birth up to six months, then give appropriate comple-mentary foods while continuing breastfeeding for two years and beyond for optimum growth and development.

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

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

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

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

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

8. Use iodized salt to prevent Iodine Deficiency Disorders.

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

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.

Resembling the 2000 NGF, the 2012 version also has ten messages but now infuses the nutritional and health justification for each.

The reformulated guidelines as a whole aims to improve the nutritional status that enhances productivity and quality of life of the population, by following desirable dietary practices and healthy lifestyle, the NNC further said in its website.

NNC’s statement further elucidates that in addition, the NGF endeavors in protecting and promoting the nutrition of Filipinos by providing a solid foundation and starting point for nutrition workers in developing information, education and communication materials and in conducting educational and advocacy activities.

In 1990, the Philippines’ first nutritional guidelines was called the Dietary Guidelines for Filipinos and consisted of only five (5) messages.

The 1990 guidelines were reviewed in 1997 to ensure relevance to specific health and nutrition problems at that time.

By 2000, the NNC organized and coordinated an inter-agency expert group led by the FNRI-DOST which modified the guidelines.

Thus, the Nutritional Guidelines for Filipinos were born, bearing ten specifically-targeted messages promoting good health and proper nutrition.

The FNRI-DOST is the government’s lead agency in food and nutrition research and development, while the NNC of the Department of Health (DOH) is the country’s highest policy-making and coordinating body on nutrition.

The FNRI sits as a member of the NNC Governing Board representing the Department of Science and Technology and chairs the Technical Committee, ably represented by its director, Dr. Mario V. Capanzana.n

Nutritional Guidelines for Filipinos revisedSRSerrano, Science Research Specialist II, TDSTSD

FNRI Digest 7

The Food and Nutrition Research Institute of the Department of Science

and Technology (FNRI-DOST) recommends using iodized salt in processed foods like ham, tocino, tapa, hotdog, sausage, langgonisa and the like.

These are all-time favorites of the young and grown-ups alike for meals and snacks.

Using iodized salt in processing meat products may increase the iodine available in the diet of consumers patronizing processed food items.

Availability of iodine in the diet may help maintain optimum nutrition, as this micronutrient helps prevent goiter, impaired mental function, retarded physical development, and congenital anomalies among children.

Food fortification is one of the strategies in preventing micronutrient deficiency in the population.

The FNRI believes that universal salt iodization (USI) is the recommended strategy to eliminate iodine deficiency disorder (IDD) in the population by using salt to carry iodine in the diet.

Related to this, the FNRI-DOST conducted a study on the quality of salt in the Philippines, led by the group of Ms. Marcela C. Saises, Senior Science Research Specialist of the Food Research and Development Group.

Ms. Saises’ group also studied the effects of iodized salt on the quality of meat products such as ham, tocino, and hotdog.

The study found out that the meat products using iodized salt had higher iodine content and enhanced color making the product a bit darker.

The meat products, when tested for shelf-life, were found to retain high iodine content and the general acceptability levels were close to “like very much”.

Further studying the iodine levels retained in processed foods after boiling, frying and steaming, Ms. Saises’ group found out that significant amounts were retained in cooked meats seasoned with iodized salt.

Results of studies of Ms. Saises’ group were used as basis in promoting the mandatory use of iodized salt in processed food products.

The FNRI-DOST recommends including iodine-rich food in daily meals, like fish, shellfish, and seaweeds.

Iodized salt and processed meats containing iodized salt are also recommended in moderate amounts as good sources of iodine.n

FNRI recommends using iodized salt in meat productsCTSMartinez, Science Research Specialist II, TDSTSD

2013 Nutrition Month

Celebration

Theme:“Gutom at

Malnutrisyon, Sama-sama natin

wakasan”

FNRI Digest8

FNRI Digest 9

FNRI Digest10

News Flash

On 19 April 2013, the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI,DOST) received its Certificate of Accreditation to ISO/IEC 17043 (Conformity Assessment - General Requirements for Proficiency Testing) in Bangkok, Thailand. The certification recognizes the FNRI-DOST as the first proficiency testing (PT) provider in the Philippines. This was given by Thailand’s Bureau of Laboratory Accreditation, Department of Science and Service (BLA, DSS).

FNRI Director Mario V. Capanzana, Ms. Leah N. Castillo and Ms. Ma. Rachel V. Parcon received the certificate in behalf of FNRI-DOST. In the same awarding ceremony, three laboratories in Thailand and one laboratory in the Solomon Islands were also awarded this much coveted international recognition. Also present in the ceremony were Ms. Suda Nanthavithya, lead assessor from the BLA, DSS and Dr. Prapasri Puwastien, technical assessor from the Institute of Nutrition Mahidol University.

The international accreditation recognizes the competence of the FNRI to organize and conduct PT schemes in nutrition labeling analysis, for use by testing laboratories worldwide. In the Philippines, it gives the FNRI the benefit of endowing local participant laboratories that recorded “satisfactory” performance rating. This rating gives the laboratories credibility for

their nutrition labeling test results for food products that are traded globally, thus affording these products the opportunity to become globally competitive. It also provides our country’s producers and exporters with a ready and acceptable defense in any food trade disputes related to test methodologies and results.

The FNRI developed PT provision in response to

the expressed need of local laboratories for readily available, accessible, affordable, and appropriate local PT schemes. These are schemes specifically designed to help evaluate, maintain or improve their laboratory performance, as needed.

Ms. Teresita R. Portugal, retired Supervising Science Research Specialist of FNRI led the team that provided PT services to 20-50 local and foreign laboratories continually improving facilities and capacitating manpower. After six years, the FNRI-PT Laboratory can now extend its international acceptability to local laboratories that test food to comply with nutrition labeling requirements.

The FNRI project on PT provision was made possible through funding support from the DOST and monitoring by the Philippine Council for Industry, Energy and Emerging Technology Research and Development (PCIEERD).n

FNRI recognized as 1st proficiency testing provider in the PhilippinesRJParcon, Science Research Specialist I, FRDG

Awarding of the ISO/IEC 17043 Accreditation of the FNRI-PTL PT Provision on April 19, 2013 at the BLA, DSS, Bangkok, Thailand Present from FNRI: Dr. Mario V. Capanzana, Director, Leah N. Castillo, SRS II and Ma. Rachel V. Parcon, SRS I

FNRI Digest 11

8th NNS Plans and Preparations in full swing

Year 2013 is another milestone year for the Food and Nutrition Research Institute-Department of Science and Technology (FNRI-DOST). It marks

the conduct of the 8th in the series of National Nutrition Surveys (NNS) of the Institute which started way back in 1978. The NNS which FNRI-DOST conducts every 5 years is the source of official statistics on food and nutrition in the country.

As of the first quarter of 2013, a series of trainings on the different survey components was conducted, each capped by a practicum to test the trainees preparedness in actual field data collection. After a series of validations and deliberations, 380 field researchers mostly nutritionist-dietitians, nurses, medical technologists and allied professionals were selected and hired from mid-June to December 2013. Team leaders were also selected and researchers were formed into four big teams to simultaneously cover the different provinces of the country.

Alongside with the conduct of training, inventory, purchase, and calibration of equipment as well as supplies and materials were also prepared. Conduct of actual pre-survey conferences at the regional and provincial level was also done to brief the stakeholders, particularly the local Chief executive of the randomly selected municipalities and barangays nationwide regarding the upcoming survey to pave the way for successful field data collection.

Amidst the busy atmosphere preparing the logistics of the field data collection, a team-building activity for all the field researchers was conducted on June 14, 2013 at FNRI-DOST. The activity, underscored the importance of being a team player for the successful conduct of the 8th NNS. n

MOGuirindola, Senior Science Researc Specialist, NAMD

FNRI Digest

DZAS-FNRI shares Golden Dove Award with FNRICAZJavier, Science Research Specialist I, TDSTSD

It started in 2009 with the Institute’s commitment of total customer satisfaction as the lead agency in food and nutrition. The essence of an improved

total quality management system is to provide an even more responsive and systematic procedures in the different science and technology services and research and development efforts of the Institute. FNRI’s quality management system (QMS) underwent a two-stage audit in 2009, and after the completion of all requirements and required corrective actions, accreditation for ISO 9001:2000 was awarded by Certification International Philippines Inc. (CIPI) last March 25, 2009.

As ISO standards and procedures change with time, ISO 9001:2008 was firmly established in 2010. As such, it was recognized as the globally implemented standard for providing assurance about the ability to satisfy quality requirements and to enhance customer satisfaction in supplier-customer relationships. Thus

FNRI’s Enjoys Continued Certification to ISO 9001:2008MSOEncarnation, Science Research Specialist I, TDSTSD

in 2010, FNRI prepared for its transition from ISO 9001:2000 to ISO 9001:2008. With the team’s hard work and painstaking effort, the certificate of registration to 9001:2008 was given to FNRI on April 5, 2010.

The year 2013 marks another significant year as the CIPI in its communication dated April 2, 2013 stated that “a continued certification of your quality management system (QMS) has been approved by our Governing Board”. The reconfirmation of the accreditation was based on the first surveillance audit by CIPI on the Institute’s QMS on February 22, 2013. CIPI also stated that the audit found the QMS in accordance with the requirements of ISO 9001:2008. It was stated in the same communication that the strengths of FNRI’s QMS and the activities that have been initiated by the Institutes’ different departments to meet their quality objectives, ensure external and internal customer satisfaction.

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DZAS of Far East Broadcasting Company radio show, Family Matters bagged the 21st Golden

Dove Awards as the Best Radio Magazine Program. The awards night was held on April 26, 2013 at the Star Theather, Star City Complex, Roxas Boulevard, Pasay City.

In this show, Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) partners with DZAs as a provider of nutrition tips, practical menus and healthy recipes in the segment “Menu ni Mommy”.

The segment airs every Wednesday at DZAS 702 Khz during the Family Matters slot which is at 9:30 to 11:30 in the morning. Ms. Josefina T. Gonzales, Science Research Specialist II of FNRI-DOST hosts the segment. Dr. Zenaida V. Narciso, Chief Science Resarch Specialist, oversees the project which scripts are written by the FNRI’s multi-media group headed by Ms. Marilou R. Galang, Senior Science Research Specialist.

FNRI Director, Dr. Mario V. Capanzana and Ms. Gonzales joined to receive the award on stage with Family Matters staff headed by its anchor woman, Ms. Haydee Bernardo- Sampang.

In the same awards night, a radio show of the National Nutrition Council called Radyo Mo sa Nutrisyon won Best Radio Public Service Program. The program is aired at DZXL 558 Khz of Radio Mindanao Network (RMN). The entry that gave the winning streak to the program was the segment on “Veggies: Facts and Fallacies” was the episode where Ms. Josefina T. Gonzales was the guest expert.

According to the Kapisanan ng Broakaster ng Pilipinas the Golden, Dove Award is given to individuals or stations that have shown exceptional performance and contributed to the upgrading of standards in their respective field.

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Living up to the advocacy of good nutrition, health and wellness, the Food and Nutrition Research Institute of the Department of Science and

Technology (FNRI-DOST) held its annual teambuilding activity on April 25-26, 2013 at John Del Beach Resort, Nasugbu, Batangas.

Loaded in two chartered buses, around 130 regular and contractual staff of the FNRI took part in the fun and active summer celebration. The staff arrived at the resort around 5pm, settled down in their rooms, prepared dinner and gathered for the evening actions.

To continually ensure the integration of gender and development concerns in the conduct of FNRI programs and projects, the FNRI

recently reconstituted the FNRI Gender Agenda and Development (GAD) Focal Point System. Ms. Milflor S. Gonzales of the Technology Diffusion and Science and Technology Services Division (TDSTSD) and Ms. Consuelo L. Orense of the Nutrition Research and Development Group (NRDG), were designated as the new leaders of the Focal Point System in view of the retirement of its chairperson and co-chairperson early in 2013. The composition of the membership was likewise expanded to represent the other technical groups in the FNRI.

As an initial activity, the new set of officers initiated FNRI’s participation in the 2013 DOST-wide National Women’s Month in March 2013. Ms. Rosemarie G. Garcia of the Food Research and Development Group (FRDG) was among the resource persons during

FNRI puts forward employees’ health and wellness through teambuilding

The FNRI Employees Association (FANEA) took the lead in preparing and facilitating the games and other activities. The staff were grouped into four teams for the games.

Parade of colors started the teambuilding. Dr. Mario Capanzana, FNRI Director, gave a brief message about the importance of taking some time off from work to relax and have fun, and acknowledged the recognitions the Institute has received recently.

A mini-lecture and trivia game, particularly “four pics, one word” related to health and wellness

FNRI-DOST reconstitutes its GAD Focal Point System

CAJavier, Science Research Specialist I, TDSTSD

MAAguilos, Planning Officer III, PEU

the Forum on DOST Programs. She shared with the attendees interesting facts on brown rice, what FNRI has done so far and future plans to advocate for the consumption for brown rice among the Filipino populace. Also during this day, expert nutritionists-dietitians from FNRI offered free nutrition counseling services to DOST employees.

As part of the GAD organization-focused activities, the committee also coordinated the Lecture on Basic Nutrition and Healthy Lifestyle by Ms. Josefina T. Gonzales of TDSTSD. This coincided with the FNRI Team Building held in Nasugbu, Batangas last April 25, 2013.

To further enhance the committee’s capability in drawing up the Institute’s GAD Plan and Budget, Ms. Marilita A. Aguilos, GAD Secretariat, attended the Orientation on the Results Based Management

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Human Resource

After the retirement of an FNRI loyalty awardee on October 2012, Ms. Tess Portugal, the

Food Quality and Safety Section of the Nutrition Food Research and Development Division (FQSS, NFRDD) a Ph.D. degree holder and a precious beautiful red gemstone, Ruby headed the section.

Ruby Balizado Jamias-Apilado is the fourth of 6 siblings. She was born on 23 November 1960 in Los Baños, Laguna to Dr. Juan Farolan Jamias and Estrella Molina Balizado-Jamias. At the age of 27, she got married to Renato Balangue Apilado, who is a Corporate Staff Officer of the National Transmission Corporation. They are blessed with 3 lovely kids, namely Paolo Gabriel and Justin Raphael, both 20 and are twins, and Camille Beatrice, 19.

Ruby spent her school years, from elementary to college, in her hometown, Los Baños, Laguna. She finished elementary from the Maquiling School in 1973, high school from the University of the Philippines Rural High School in 1978 where she graduated as sixth honourable mention. She finished college at the University

of the Philippines Los Baños in 1982 where she took BS Food Technology. She furthered her degree and finished MS Food Science also from the UP Los Baños on 1989. In 2010, Ruby earned her Ph.D. Food Science degree from the University of the Philippines Diliman where she was a DOST Human Resource Development Staff Development Program Scholarship Awardee. Accelerated Science and Technology Human Resource Development Program (ASTHRDP)-PCHRD. Dr. Ruby was also a 3-time College Scholar during her post-graduate years in UP Diliman.

After college, Dr. Ruby explored the world of professionals far from her hometown and joined the Bulacan Dairy Farms and Beef Corporation as a Food Technologist from October 1982 to October 1984. She went back to Los Baños and worked as a Research Assistant on contractual basis at UPLB from January 1985 to February 1988. During this period, she grabbed the opportunity to take her MS degree in Food Science in the university. On December 1989 Dr. Ruby joined the FNRI as Science Research Specialist I on a permanent appointment assigned in the Microbiology Laboratory. She rose the ladder and became a Science Research Specialist II on December 2003. On March 2010 she was promoted to the Senior Science Research Specialist position and currently supervises the Food Safety Unit of the FQSS.

During her 23 years of service to the Institute, Dr. Ruby

Gem of food quality and safety: RubyMRVParcon, Science Research Specialist I, FQSS-NFRDD

demonstrated passion and dedication to extend her service to science, particularly to food research. She is a member of the National Codex Sub-Committee on Food Hygiene, Sub-Committee on Food Additives and Sub-Committee on Food Contaminants. Having gained a wide experience, training and exposure on food safety and food quality, she became a member of several interagency working group. These include the (a) Department of Agriculture-BAFPS’ projects on the Occurrence of Fumonisins and Deoxynivalenol (DON) in Corn; (b) on the Reduction of Ochratoxin A (OTA) in Cacao and Tableas, the Philippine Rapid Alert System for Food and Feeds (Phil RASFF) of the DA, and; (c) Rules and Regulations on the Hygienic Handling Practices of Mechanically Deboned Meat of the DA-NMIS, among others.

Dr. Ruby also generously shares her technical expertise by serving as a resource speaker in several conferences both here in the country and abroad. Some of her speaking engagements include Harmonizing Food Classification and Description System in ASEAN in Jakarta, Indonesia, Ensuring Food Safety in Street Vending in Tagbilaran, Bohol, and Strategies to Improve Traceability of Food Microbiology Measurements in FEU, Manila, to name a few. Furthermore, she also contributed in different scientific publications as main author and co-author of local studies on biotechnology and animal and veterinary science.

FNRI Digest

At present, Dr. Ruby is the Officer-in-Charge of the FQSS. As such, she oversees some of the Institute’s major endeavours, namely the Philippine Food Composition Tables (FCTs), Food Safety Projects, and the FNRI Proficiency Testing Laboratory (PTL). This laboratory recently earned its ISO/IEC 17043 accreditation as the first PT Provider in the Philippines. On top of these, she is also the chair of the upcoming 39th FNRI Seminar Series and has been working really hard to ensure that all committee functions are in place even to the tiniest information.

Amidst her eagerness to contribute to food science and research and in spite of her unrelenting commitment to be of service to the country, Dr. Ruby never fails

to perform her duties as an ordinary employee of the Institute and balance her life as an individual. In fact, she had been recognized as a model employee for the Food Science and Technology Division (FSTD) in 1996 and was an FNRI loyalty awardee in 2011.

Dr. Ruby is a true epitome of hard work, dedication, and zeal to develop and share one’s craft. She consistently impresses to her staff the importance of observing command responsibility, the delivering quality work at all times, an eye for minute details. Just like the gemstone she was named after, Dr. Ruby will always be a symbol of power, passion and vitality, not only as a boss, but as mentor, a colleague, and a friend to the lives she has touched.n

Gem of food quality and safety .... from p. 14

As the Institute continues to be bestowed with its ISO accreditation, clients and stakeholders are assured of FNRI’s quality service. Faced with the challenges of continual improvements of its quality management system as guide for meeting organizational performance objectives, the Institute remains committed in giving its best. Being the best always mean giving the best and a continuous ISO accreditation is a continuing proof.n

FNRI’s continued Certification to ISO ... from p. 11

immediately followed. Other games played during the night were the FNRI Got Talent, Tug-of-war, night swimming, and yoga.

The next day, the competition between the teams continued, which included volleyball, sack race, relays, and swimming.

At lunchtime, the teams were awarded with simple goodies for their active participation. Dr. Ferdinand B. Oamar thanked and reminded everyone that whatever the FNRI achieves is all because of the effective cooperation of every staff.

Until the next FNRI teambuilding!n

FNRI puts forward employees’ health ..... from p. 13

15

and Monitoring and Evaluation and Development of DOST GAD Framework last April 10-12, 2013 in Clark, Pampanga. The activity was sponsored by the DOST GAD Focal System and the Philippine Commission on Women (PCW). At the end of the 3-day activity, FNRI was chosen to be one of the participants in the upcoming writeshop for the completion of the DOST GAD Framework.

FNRI-DOST reconstitutes ..... from p. 13

Recently, FNRI also received PCW’s endorsement to the Department of Budget and Management (DBM) of the 2014 GAD Plan and Budget of the Institute. It was found to have conformed to the requirements set by the Joint Memorandum Circular 2012-1 of DBM, NEDA and PCW.n

With the help of the broadcast media, FNRI fulfills its role in disseminating food and nutrition research findings and recommendation to the general public.

FNRI looks forward to more partnerships with the broadcast as well as with the print media to be able to reach more people.

It is hoped that these partnerships will translate

into the improvement of the nutritional status of the Filipinos. n

DZAS shares Golden Dove awards .... from p. 12

FNRI Digest

Library Acquisitions

16

SSLabong, Science Research Specialist II, TDSTSD

Philippine Nutrition Facts and Figures 2002 Food and Nutrition Research Institute Book Taguig City : FNRI-DOST, 2012 This report summarizes the results of the 2011 Updating of Nutritional Status of Filipino Children and Other Population Groups undertaken by the FNRI-DOST. an update of the 7th National Nutrition Survey (NNS) conducted in 2008.

TitleAuthorType of materialPublisherDescription

TitleAuthorType of materialPublisher

Description

Si Lilay, ang Batang Matamlay Food and Nutrition Research Institute Big Book (Children’s Book in Filipino) Taguig City : FNRI-DOST, 2012 Big Book (Children’s Book in Filipino) Ang aklat na ito ay nilikha para sa mga guro ng Day Care Center. Tinatalakay nito ang kahalagahang pangnutrisyon ng gulay. Ito ay nagtataglay din ng mga gawaing pambata na ugnay sa kwento at gabay sa para pagtuturo para sa mga guro.

TitleAuthor

Type of materialPublished/CreatedDescription

Ang Walong Baso ni Kuya PaquitoKwento ni Annie Pacaña-LumbaoGuhit ni Ray Nazarene SungaFood and Nutrition Research InstituteBig Book (Children’s Book in Filipino)Quezon City: Adarna House, Inc., c2013Ang aklat na ito ay bunga ng pagsusulong ng FNRI ng pag-inom ng tamang dami ng tubig o proper hydration. Kaya’t sa pamamagitan ng kwentong ito, halina at hikayatin ang mga bata na uminom ng sapat na dami ng tubig araw-araw.

TitleAuthorType of materialPublished/CreatedDescription

Lutong FNRI: Mga Katutubong GulayFood and Nutrition Research InstituteRecipe Book Taguig City: FNRI-DOST, 2012Motivated by the abundant supply of yet untapped and under utilized vegetables in certain parts of the country, but are produced or consumed only by certain groups in a specific area, this recipe book was concieved. It higlights thirty (30) standardized recipes, capped by colored photos for visual appeal and better appreciation by the reader. (excerpt from: Message from the Director)