SurSur officials join Surigao's founding
anniversary celebration
By Nida Grace P. Barcena
TANDAG CITY, Surigao del Sur, May 18 (PIA) – The
province of Surigao del Sur recently joined the celebration of the 116th
Founding Anniversary of the mother province, Surigao del Norte.
Surigao del Sur Governor Vicente T. Pimentel Jr.
led the Surigao del Sur delegation together with the department heads and other
local officials who participated during the fellowship dinner hosted by the
province of Surigao del Norte headed by Governor Sol Matugas upon their
arrival.
On Monday, the delegates joined the flag raising
ceremony with the officials of the three provinces, the Surigao del Norte,
Surigao del Sur and Province of Dinagat Islands as part of the culmination celebration
activities.
Surigao del Sur was part of its mother
province - Surigao del Norte before it
was separated on September 18, 1960, through a Republic Act 2786 dated June 19,
1960.
Meanwhile, Vicente Luna Pimentel Sr., the father of
Governor Vicente Pimentel Jr., has been described as the patriarch and pillar
of Surigao del Sur politics, being the first governor of the once undivided
Surigao province. (PIA-Surigao del Sur)
'Enhanced Justice on Wheels' goes to Surigao Sur
By Nida Grace P. Barcena
TANDAG CITY, Surigao del Sur, May 18 (PIA) – The
courts will be brought closer to the people of Surigao del Sur after Court
Administrator Jose Midas Marquez launched today, May 18 the Enhanced Justice on
Wheels (EJOW) in the province.
The launching ceremony was held at the Tandag City
Park here.
Court Administrator Jose Midas Marquez, who arrived
on Wednesday afternoon, was the guest of honor during the event.
In a radio interview, Daryl Oso, Clerk of Court RTC
Branch 40 said that the EJOW has lined up several activities, which included
court hearings and Mobile Court Annexed Mediation.
The Justice on Wheels Bus has already arrived in
the city on May 13, earlier before the launching activity, Oso added.
Based on the itinerary released by the organizers,
the Mobile Court-Annexed Mediation (MCAM) was already conducted in Cantilan
town on Monday, May 15, Hinatuan town on May 16, and Bislig City on May 17. The
MCAM arrived today in Tandag City, in time with the launching activity.
Other activities conducted include Court Hearings
on wheels, which was conducted right after the launching program; court-annexed
mediation; free legal aid; information and dissemination campaign for barangay
officials held at the Villa Maria Luisa Hotel; and medical and dental mission
set last week of May 2017.
The EJOW is the centerpiece of the Supreme Court
aimed for the speed up solution of most pending cases in all trial courts in the
country. It addresses the issues and concerns of inmates who are poor but
deserve to have their cases be acted upon as quickly as possible. (PIA-Surigao
del Sur)
NPA rebel surrenders in Agusan Norte
By 2Lt Ashley Mae A. del Rosario
CABADBARAN CITY, Agusan del Norte, May 18 - A young
member of the New People’s Army (NPA) operating in Agusan del Norte voluntarily
surrendered to the 29th Infantry Battalion (29IB) under the supervision of Col.
Cristobal N. Zaragoza of 401st Infantry Brigade.
According to 29IB commanding officer Lt. Colonel
Glenn Jy U. Aynera, the rebel identified as Rudy Sagaysay Alimbuyong also known
as Ka Bunso surrendered on Tuesday, May 16, 2017.
Ka Bunso was an active member of the Sandatahang
Platoon Pangpropaganda (SPP) 16A, Guerilla Front Committee (GFC) 16,
Northeastern Mindanao Regional Committee before deciding to quit the armed
struggle due to the “hardships and disenchantment” in the fake revolutionary
promises.
He also turned over an M14 rifle with several rounds
of ammunition.
Aynera revealed that Ka Bunso was with the NPA for
13 months operating in the area of Santiago, Jabonga and Kitcharao all of
Agusan del Norte and was involved in the recent encounters in Brgy Hinimbangan,
Kitcharao, Agusan del Norte.
"Ka Bunso decided to surrender upon seeing the
change of lives of former rebels who already surrendered to 29th Infantry
Battalion and believes that he has also a chance to live a peaceful and normal
life," Aynera said.
"His being with the NPAs, left him no time
with his family and has not availed of the monthly support the NPA has promised
him. He also believed that most of his comrades are already thinking of laying
down their arms at any opportune time as they saw in the Duterte’s
administration a real change for peace and development," he added.
MGen Benjamin R. Madrigal, Jr. of the 4th Infantry
Division congratulated the Brigade and the Battalion for their continued
support to the peace building efforts and further instructed to coordinate with
the DILG for the enrollment of the surrenderee to the Comprehensive Local
Integration Program (CLIP). (Civil Military Operations Officer, 29IB, 4ID,
PA/PIA-Agusan del Norte)
Feature: Local fruits, veggies transformed into
nutritious powder mixes for kids
By Salvador R. Serrano
“A food-based micronutrient supplementation of
complementary food blends increases availability and intake of nutrients
commonly insufficient in the daily diet of young kids, thereby helping improve
their nutritional status.”
An estimated one-third of children five years old
and below in developing countries like the Philippines are stunted.
Stunting is when a child is short in height
compared to other children of the same age.
Indicative of past malnutrition, stunting is the
result of long-term undernutrition, like years of inadequate intake of
nutrients that stagnates growth and development.
Also, a large proportion of children are deficient
in one or more micronutrients, according to the United Nations Children’s Fund
(UNICEF, 2015).
Based on the results of the 2013 National Nutrition
Survey (NNS) of the Department of Science and Technology’s Food and Nutrition
Research Institute of the (DOST-FNRI), undernutrition persists among Filipino
children.
From 2008 to 2013, there was an increase in the
number of underweight children, the FNRI NNS revealed.
The 2013 NNS also revealed that anemia prevalence
was at 55.7 percent (%) and was highest among infants 6 to 11 months old.
Appropriate complementary feeding starting six
months of age and continuous breastfeeding up to two years is critical for
children’s optimal growth and development.
Related to this, the DOST-FNR developed
complementary food blends to address protein-energy malnutrition.
Complementary food is any nutrient-dense food given
to babies starting six months of age until two to three years old, while
breastfeeding is continuous.
At six months, breastmilk alone is not enough to
meet the increasing nutritional needs for proper growth and development of the
baby.
Complementary food blends can be enhanced with the
multi-nutrient growth mix (MGM) containing vitamins and minerals.
Three MGM variants were developed using
locally-grown fruits and vegetables rich in vitamins and minerals.
These fruits and vegetables were individually
processed and blended in different proportions until three MGM variants were
acceptable.
Acceptable formulations were selected based on
sensory evaluation, raw material cost, and estimated nutritional content.
The formulations were then standardized and stored
at room temperature to determine shelf-life.
A series of sensory evaluation were conducted
during trials, optimization, standardization runs, and storage study of the
products.
Chemical, physico-chemical, and microbiological
analyses were also done during the storage study.
The three MGM variants developed are
Carrot-Anchovies, Yellow Sweet Potato-Spinach and Squash-Banana blends.
The percent recommended energy and nutrient intakes
(RENI) contribution for one to three year-old children are 6 percent energy, 15
percent protein, 37 percent vitamin A, 25 percent calcium, 3 percent iron, 8
percent zinc, and 75 percent iodine for Carrot-Anchovies blend.
Yellow Sweet Potato-Spinach blend contains 6
percent energy, 3 percent protein, 23 percent vitamin A, 8 percent calcium, 12
percent iron, 9 percent zinc, and 49 percent iodine.
Squash-Banana blend provides 5 percent energy, 6
percent protein, 10 percent vitamin A, 34 percent calcium, 7 percent iron, 12
percent zinc, and 79 percent iodine.
Sensory panelists rated the blends “like slightly”
to “like moderately”.
Packed in laminated foil, the MGM was stable after
one year of storage under room temperature.
A pack of 15 grams costs P24.45 for
Carrot-Anchovies, P9.16 for Yellow Sweet Potato-Spinach and P10.72 for
Squash-Banana.
Differences in costs are attributed to the cost of
raw materials used in the formation of each variant.
Locally grown fruits and vegetables are rich
sources of vitamins and minerals but are not available daily in most Filipino
meals due to seasonality and short shelf-life.
Development of the multi-nutrient growth mixes
using fruits and vegetables in ready-to-use sachets can help address
availability and perishability.
The MGM blends can always be available to mothers
and caregivers in convenient form.
Vitamins and minerals from local plants naturally
fortify the ordinary “lugaw” or rice porridge usually given to young children
to complement the protein and energy-dense blends also developed by the FNRI.
The MGM is a mixture of affordable, locally
available and culturally acceptable food based add-on to complementary food.
Underweight children six months to two years old,
mothers and caregivers of underweight children, barangay health and nutrition
workers, as well as small and medium scale enterprises can benefit from these
technologies.
The MGM technology is ready for adoption by
interested entrepreneurs, local government units (LGUs) and non-government
organizations (NGOs).
This strategy will also provide farmers with livelihood
by planting local crops used in producing MGM.
A food-based strategy is a sustainable approach
because it allows the mother, caregivers and household to take responsible
control of the quality of food by growing their own nutrient-rich foods.
For more information on the Micronutrient Growth
Mixes, food technologies and other food and nutrition concerns, contact: Dr. Mario V. Capanzana, Director, Food and
Nutrition Research Institute, Department of Science and Technology, DOST
Compound, General Santos Avenue, Bicutan, Taguig City; Tel./Fax Numbers:
8372934 and 8373164; email:
mvc@fnri.dost.gov.ph, mar_v_c@yahoo.com; FNRI-DOST website: http://www.fnri.dost.gov.ph; Like us on
Facebook and follow us on Twitter. (DOST-FNRI S&T Media Service/PIA-Caraga)
Feature: Egg is Perfect for Breakfast
By Czarina Teresita S. Martinez
Eggs are widely enjoyed as breakfast entrΓ©e. Some
would like their egg poached to perfection. Others would prefer plain scrambled
egg or with vegetable, meat, seafood or a combination of a whole lot more.
Still others would like a simple hard cooked egg where the eggshell is intact
and without crack, the yolk and the white are solid and firm.
Others would like a soft cooked egg almost
coagulated yet it has the ability to “quiver” a bit. While the optimistic who
faithfully wakes up in the morning to see the bright side of life would
positively desire the sunny side up.
But can we eat egg every day? Egg is high in
cholesterol and it has been blamed as the culprit that causes the accumulation
of plaques in the arteries resulting to constricting blood flow, reducing the
elasticity of the arteries, and consequently elevating the blood pressure.
On the other hand, egg contains essential minerals
and vitamins except vitamin C needed by the body. It is a good source of
quality protein, meaning egg contains the right quality of essential amino acid
to build tissues. Chicken egg is readily available in the market and the cost
is cheap.
Weighing the good side and the bad side of egg
consumption, doctors and dietitians agreed to recommend eating 2-3 pieces of
eggs per week.
In the study, “The Effects of Egg Consumption on
Lipid Profile Among Selected 30–60 Year-Old Filipino Adults” headed by Dr.
Celeste C. Tanchoco, Scientist III, of the DOST-FNRI, she suggested that,
“eating one egg a day is unlikely to have substantial increase in blood lipid.”
Dr. Tanchoco advocates a stronger message regarding other aspects of lifestyle
such as weight maintenance, regular exercise and support the necessity of
dietary guidelines and lifestyle approach to disease risk reduction as lifelong
endeavor.
If we can eat egg everyday, how can we make its
preparation exciting? How do we cook eggs right? Here are some practical steps
to cook eggs to perfection.
An excellent poached egg guarantees that it is made
from fresh eggs. Start off by using only fresh eggs. Poached egg is cooked in
water at a simmering temperature, about 85-98OC, the temperature below boiling
point, when bubbles form slowly and collapse below the surface. The eggshell is
carefully broken with caution, keeping the yolk whole. Slowly glide the egg
into the simmering water. Allow the egg white to set at a desired degree. When
done, remove eggs using a slotted ladle. Drain and serve at once.
Hard cooked eggs and soft cooked eggs may be cooked
in the same saucepan. Remove eggs from the refrigerator at least 30 minutes
before cooking. It is important to have
the eggs at room temperature because the sudden extreme change in temperature
will cause the eggshells to break. It is also important to have all the eggs in
saucepan immersed in water. Cook the eggs at simmering temperature. Soft cooked
egg is done after simmering for 5 minutes while hard cooked egg needs 15
minutes. To achieve the desired results, cooked eggs must be dip in cold water
to prevent over cooking. A fast egg spin
distinguishes the hard cooked egg from the soft cooked one.
Sunny side-up and over easy are fried eggs. Eggs
are broken out of the shell then pan fried in cooking oil. Cook the egg until
the white is set and the yolk thickens but not hard. The yolk may be baste with
hot oil to have an over easy fried egg.
The scrambled egg is prepared by whipping the whole
egg. Milk is oftentimes added to achieve a softer product. A good scrambled egg
is evenly coagulated but not tough nor burned. Scrambled eggs easily turn into
omelets by adding sliced tomatoes, onions, mushroom, cheese, bacon, red or
green pepper, meat, sea foods and endless combination. This fun-filled omelet is
what my grandmother fondly calls “torta”.
For more information on food and nutrition,
contact: Dr. Mario V. Capanzana,
Director, Food and Nutrition Research Institute, Department of Science and
Technology, General Santos Avenue, Bicutan, Taguig City; Telephone/ Fax Nos:
837-2934 or 837-3164; Direct Line:839-1839; DOST Trunk Line: 837-2071-82 local
2296 or 2284; e-mail: mvc@fnri.dost.gov.ph or at mar_v_c@yahoo.com; FNRI-DOST
website: http://www.fnri.dost.gov.ph.
Like our Facebook page at facebook.com/FNRI.DOST or follow our Twitter
account at twitter.com/FNRI_DOST. (DOST-FNRI S&T Media Service/PIA-Caraga)
Tagalog News: Bitamina A: pampalinaw ng mata,
panlaban sa impeksiyon pa!
Ni Charina A. Javier
LUNGSOD NG BUTUAN, Mayo 18 - Sa lahat ng gamit ng
bitamina A sa katawan, pinakasikat na yata ang pampalinaw ng mata. Ngunit alam
nyo ba na kailangan din ang bitaminang ito para labanan ang iba't ibang
impeksiyon at para sa maayos na paglaki ng mga bata?
Ang bitamina A ay kailangan upang mapanatili ang
normal na dami ng cells at matiyak na sapat ang mucous na nagpapanatiling basa
at malagkit ang mga ilang bahagi ng katawan. Katulad nito ay ang gilid sa loob
ng ating baga, lalamunan at bituka, pinagdadaanan ng ihi at ang ating mga
nervous at reproductive systems. Ang mucous na galing sa mga cells ay may mga
sangkap na nakapupuksa ng mga mikrobyo, kaya lumalakas ang resistensya at
nalalabanan ang impeksiyon ng katawan. Kapag may kakulangan sa bitamina A,
madaling dapuan ng sakit katulad ng sakit sa baga (respiratory infection) at
pagtatae. Maaari ding lumala ang tigdas lalo na sa mga bata kung kulang sa
bitamina A.
Bukod dito, ang bitamina A ay kailangan din para sa
maayos na paglaki. Tumutulong ito sa paglaki ng mga buto o bone growth. Ang
bitamina A ang nagpapanatili sa pagiging flexible ng mga buto para madali at
normal ang paglaki nito.
Upang magkaroon ng sapat na bitamina A sa ating
katawan, ugaliing kumain ng mga pagkaing mayaman sa bitaminang ito. Kabilang na
dito ang atay, itlog, keso, dilis, mga lamang dagat tulad ng tahong at tulya,
dilaw at berdeng gulay, at dilaw na prutas. Halimbawa ng dilaw at berdeng gulay
ay carrot, kamatis, kalabasa, dahon ng malunggay, kamote, kangkong, pechay at
saluyot. Ang mga prutas tulad ng mangga, papaya, saging at melon naman ay
halimbawa ng mga dilaw na prutas. Marami na ring mga pagkain ang dinagdagan o
fortified ng bitamina A tulad ng noodles, mga inumin, sawsawan, mantika at
asukal. Piliin ang mga pagkain mayroong Sangkap Pinoy Seal (SPS) dahil ito ang
mga pagkain dinagdagan ng bitamina A.
Kaya sa susunod na kakain ng mga pagkaing mayaman
sa bitamina A, isipin ninyo na ito'y para mapanatiling malinaw ang mata at
lumakas rin ang inyong resistensiya.
Para sa karagdagang impormasyon at kaalaman sa
pagkain at nutrisyon, sumulat o tumawag kay Dr. Mario V. Capanzana, Direktor,
FNRI-DOST sa kanyang email address: mvc@fnri.dost.gov.ph o mar_v_c@yahoo.com o
sa telepono bilang 837-2934/837-3164. Maaari ding bisitahin ang FNRI website:
http://www.fnri.dost.gov.ph. I-Like din
ang aming Facebook page sa facebook.com/FNRI.DOST o sundan kami sa aming
Twitter account sa twitter.com/FNRI_DOST.
(DOST-FNRI S&T Media Service/PIA-Caraga)
