Transcript BREAST/OTHER MILK FEEDING PRACTICES FOR CHILDREN 0

Nutritional Guidelines for
Filipinos
. . . fosters an adequate
and balanced diet as well
as desirable food and
nutrition practices and
healthy habits
. . . are primary
recommendations to
promote good health
through proper nutrition.
Objectives of the NGF
Increase the food and dietary energy
intake of the average Filipinos
Prevent nutritional deficiency diseases
and nutrition-related chronic
degenerative diseases
Promote a healthy well-balanced diet
Promote food safety
Eat a
variety
of foods
every
day.
Eat a variety of foods
everyday
• The human body needs more than 40
different nutrients for good health.
• No single food can provide all the
nutrients in the amounts needed.
Mean one–day per capita food consumption, in grams,
Philippines, 1978 - 2003
Food group and subgroup
Consumption (gram), raw as purchased
1978
1982
1987
1993
2003
367
356
345
340
364
Starch roots and tubers
37
42
22
17
19
Sugars and syrups
19
22
24
19
24
Fats and oils
13
14
14
12
18
133
154
157
147
185
8
9
10
12
13
42
44
43
44
49
8
10
10
10
10
145
130
111
106
111
34
37
29
30
31
111
93
82
76
80
104
102
107
77
54
Vitamin C-rich
30
18
24
21
12
Other fruits
74
84
83
56
42
Miscellaneous
21
32
26
19
39
897
915
869
803
886
Cereals and cereal product
Fish, meat and poultry
Eggs
Milk and milk products
Dried beans, nuts and seeds
Vegetables
Green, leafy, yellow
Other vegetables
Fruits
Total
Source: National Nutrition Surveys: 1978-2003, FNRI
Mean One-Day Per Capita Energy and
Nutrient Adequacy, 2003
Nutrient
Intake
% Adequacy
1905
98.3
Protein (g)
56.2
99.2
Iron (g)
10.1
Calcium (g)
0.44
Energy (kcal)
Retinol Eq. (g)
60.1
57.1
455.2
Thiamin (mg)
0.88
Riboflavin
0.73
Niacin (mg)
20.6
Ascorbic Acid (mg)
46.5
Source: National Nutrition Surveys, FNRI, 2003
91.4
86.3
68.0
75.0
Breastfeed infants
exclusively from
birth up to 6
months, and then,
give appropriate
foods while
continuing
breastfeeding.
Breastfeeding practices
 Any breastfeeding
- 87%
 Median duration
- any breastfeeding
- 14.1 months
- exclusive breastfeeding
- 0.8 months
Source: National Demographic and Health Surveys, 2003
Breastfeeding status
Less than 6
months
6 to 9
months
Not breastfeeding
19.7
32.7
Exclusive breastfeeding
33.5
1.0
Breastfeeding + water
only
18.4
4.4
Breastfeeding + waterbased liquid or juice
3.4
1.0
Breastfeeding + other
milk
13.3
3.1
Breastfeeding +
complementary feeding
11.8
57.9
Source: National Demographic and Health Surveys, 2003
Reasons for not
breastfeeding
Percent
Not have enough milk
31
Mother is working
17
Nipple or breast problem
17
Child is ill
11
Mother is ill
Source: National Demographic and Health Surveys, 2003
9
BREAST/OTHER MILK FEEDING PRACTICES FOR
CHILDREN 0-6 MONTHS OLD, MARCH, JUNE AND SEP
2008 (Base: Families with children below 3 years old)
Mar ‘08
Breastfeeding only
Mostly breastfed, partially other milk
Equally breastmilk/other milk
Mostly other milk, partially breastfed
Other milk only
44%
9
12
9
21
Jun ‘08
49%
13
9
7
19
Sep ‘08
50%
13
9
8
17
Note: Non-responses are not shown.
Q. KUNG “OO”: Pag-usapan po natin ang pinakamatanda sa mga bata na wala pa sa 3 taong
gulang. Noong ang bata ay edad 0-6 months old siya po ba ay....?
Third Quarter 2008 Social Weather Report
September 24-27, 2008 National Survey
BREAST/OTHER MILK FEEDING PRACTICES OF
CHILDREN 0-6 MONTHS OLD, BY AREA AND LOCALE,
SEP 2008 (Base: 27% with children below 3 years old)
RP
Breastfeeding only
50%
Mostly breastfed, partially
other milk
13
Equally breastmilk/other milk 9
Mostly other milk, partially
breastfed
8
Given other milk only
17
BAL
NCR LUZ
VIS MIN
29% 43%
59%
10
14
17
10
12
7
22
22
9
19
2
15
67%
URBAN RURAL
35%
69%
9
7
16
13
10
5
3
11
13
21
2
12
Note: Non-responses are not shown.
Q. KUNG “OO”: Pag-usapan po natin ang pinakamatanda sa mga bata na wala pa sa 3 taong
gulang. Noong ang bata ay edad 0-6 months old siya po ba ay....?
Third Quarter 2008 Social Weather Report
September 24-27, 2008 National Survey
Maintain your children’s
normal growth through
proper diet and monitor
their growth regularly.
Updates
• New WHO Child Growth Standards for Children 0-5
years was adopted for use through NNC Governing
Board Resolution No. 2, S. 2008 (June 27, 2008)
– Full implementation by 2009
– DOH, DSWD and DILG to issue agency policy
instruments
• New tables and charts have been developed
• Ceremonial adoption in November
• Orientations and trainings at local level in 2009
Consume
fish, lean
meat,
poultry or
dried beans.
Improving the Filipino diet
• Fish, lean meat, poultry without skin,
and dried beans are low in saturated
fats, which are linked to heart
disease
Eat more vegetables,
fruits and root crops.
Recommendation
• Eat 4-5 servings of fruits and
vegetables every day
• Example of a serving:
–
1 med-sized banana
–
1 slice of papaya
–
½ cup cooked leafy vegetable
Eat foods
cooked in
edible/
cooking oil
daily.
Fat and oil consumption
• Filipinos use very little oil in cooking
• Total consumption of fats and oils in
Filipino diet is low
• Low fat and oil consumption may:
– Result to chronic energy deficiency
– Contribute to VADD among Filipinos
Fats and oils
• Concentrated sources of energy
• Increases energy content of food
without increasing its quantity
• Enhances flavor of meals
• Facilitates absorption and utilization
of fat soluble vitamins such as
vitamin A
Fats and oils
• Source of essential fatty acids
• Help prevent chronic energy
deficiency (CED)
• Lower risk of VADD
• Excessive consumption of saturated
fats and oils may increase risk of
heart disease
Recommendations
• Stir-fry foods in vegetable oil
or add fats and oils if possible
in food preparation
• Choose the right fats and oils
to prevent heart disease, e.g.
poly/monounsaturated fats
Consume milk,
milk products
and other
calcium-rich
foods such as
small fish and
dark green leafy
vegetables every
day.
Calcium consumption
• Nutrition surveys indicate that
Filipinos fail to meet dietary
recommendation for calcium
• Adequate consumption of calcium
prevents osteoporosis
Role of Calcium
• Makes skeleton dense and
strong
• Essential for normal growth of
skeleton and teeth
• Regulates heartbeat and
muscle contraction
Milk and milk products
• Good sources of highly
absorbable calcium,
protein, vitamin A
• Rich in riboflavin, vitamin
B12 and phosphorus
Other sources of calcium
• Fish
– Small ones eaten with bones like dilis,
sardines
• Soy bean curd (tokwa or tofu)
• Small shrimps (alamang)
• Green leafy vegetables
– Malunggay leaves, saluyot, alugbati,
mustasa
Use iodized
salt, but
avoid
excessive
intake of
salty foods.
Prevalence of iodine deficiency
disorders in selected population
groups, 1998 and 2003
35.8
Prevalence (%)
40
23.7
18
20
11
0
1998
2003
Source: National Nutrition Surveys, FNRI, 1998-2003
Children 6-12 yrs
Pregnant
Lactating
Preventing IDD
1. Eat iodine-rich foods such as
seafood and seaweed
2. Use iodized salt but limit intake to 5
grams per day (WHO
recommendation)
Eat
clean
and
safe
foods.
Food safety
“All conditions and measures that are
necessary during the production,
processing, storage, distribution and
preparation of food to ensure that
food is safe, sound, wholesome and
fit for human consumption.”
- WHO-FAO
Food safety concerns
1. Microbiological contamination
•
Staphylococcus aureus in hotdog,
noodles, assorted cooked food
•
Escerichia coli in assorted cooked
food
•
Salmonella in noodles and peanut
butter
•
Molds and yeast in cakes
Food safety concerns
2. Presence of food contaminants
•
Aflatoxin in peanuts, corn grits
•
3-MCPD in soy sauce
•
Presence of foreign matter and filth
•
Allergens in hotcake mix
•
Histamine in marine products
•
Heavy metals in herbal food supplements
Food safety concerns
3. Use of non-permissible food additives
•
Borax, potassium bromate, sodium
cyclamate, food color
•
Melamine in milk
4. Use of food additives beyond allowable
limits
•
Sodium nitrite, Sodium nitrate, Sulfur
dioxide, conjac on jelly
Actions taken by BFAD
• Continuous assessment of GMP and
HACCP to check compliance
• Continuous development of food
standards
• Requiring manufacturers to include label
warning re: reaction to a certain ingredient
• Issuance of cease and desist orders to
violators
Clean and safe foods
• Buy foods that are safe
– Purchase from reliable sources
• Foods should be kept clean at all
stages – from production to
consumption
• Practice food safety
Preventing food-borne
diseases
1. Practice good personal hygiene.
2. Drink safe water.
3. Practice good housekeeping
4. Clean and sanitize environment.
Practice pest control.
5. Handle food safely.
6. Read food labels.
For a healthy
lifestyle and
good nutrition,
exercise
regularly, do
not smoke and
avoid drinking
alcoholic
beverages.
Ten leading causes of mortality, 2004
Cause
Rate per
100,000
Population
Percent of total
deaths
1. Heart diseases
84.8
17.6
2. Vascular system diseases
61.8
12.8
3. Malignant neoplasm
48.5
10.1
4. Accidents
41.3
8.6
5. Pneumonia
38.4
8.0
6. Tuberculosis, all forms
31.0
6.4
7. Ill-defined and unknown causes of
mortality
25.5
5.3
8. Chronic lower respiratory diseases
22.7
4.7
9. Diabetes Mellitus
19.8
4.1
10. Certain conditions originating in the
perinatal period
15.8
3.6
Source: DOH website (www.doh.gov.ph/kp/statistics/mortality)
What is a healthy lifestyle?
•
•
Healthy
diet
No
smoking
•
•
Regular
physical
activity
•
Stress
management
Moderate
alcohol
consumption
HL to the MAXX
1.
2.
3.
4.
No smoking (Huwag Manigarilyo)
Don’t drink alcohol (Iwas Alak)
No to illegal drugs (Talo Ka sa Droga)
Eat low-fat, low-salt, high-fiber diet
(Wastong Pagkain)
5. Prevent hypertension (Bantay Presyon)
6. Do physical activity (Katawang Aktibo)
7. Manage Stress (Bawas Stress)
Eat a variety of foods every day.
Breastfeed infants exclusively from
birth to 6 months, and then, give
appropriate foods while continuing
breastfeeding.
Maintain your children’s normal growth
through proper diet and monitor their
growth regularly.
Consume fish, lean meat, poultry
or dried beans.
Eat more vegetables, fruits and
root crops.
Eat foods cooked in edible/cooking oil
in your daily meals.
Consume milk, milk products and other
calcium-rich foods such as small fish and
dark green leafy vegetables every day.
Use iodized salt, but avoid excessive
intake of salty foods.
Eat clean and safe foods.
For a healthy lifestyle and good nutrition,
exercise regularly, do not smoke and
avoid drinking alcoholic beverages.