10. meal planning_mptc

To support increased physical activity

To support growth and development

To develop good eating habits

*

Source: FNRI SurveyWasting & stunting continue to be serious nutritional problem, while overnutrition is increasingPrevalence of Malnourished Children*

Nutritional Status6-10 y.o., 2008 NNS5.08-10 y.o., 2011 Updating of NNS

Underweight

25.632.0Wasting8.5

UnderheightStunting33.133.6OverweightOverweight for Height1.64.3

Source: National Nutrition Survey (2008), Food and Nutrition Research Institute*

: Trend in mean oneday per capita vegetable consumptionSource: FNRI Survey*

Undernutrition will lead to:poor mental and physical development weak immune system thereby high risk to infectionsmicronutrients deficienciespoor performance and cognitive development poor performance in schoolirritability and physical inactivityincrease risk of morbidity when they become adults Nutrition Problems of School-Age Children*

Undernourished3.83 % severely wasted or 532,735 elementary school children10.41% wasted or 1,449,509 elementary school children2.98% severely wasted or 134,799 secondary students 9.75% wasted or 441,895 secondary students*

FNRI 2008 Survey Protein-Energy Malnutrition (PEM)

In every 100 children age 6-10 years old, about 26 children were underweight and In every children age 6-10 years old, 33 were underheight

*

Obesity2.75 % were OVERWEIGHT or about 383,335 elementary school children2.23% were OVERWEIGHT or 101,171 secondary studentsresults to heart problems and diabetes at young age*

Iron Deficiency Anemia may result to:anemiagrowth retardationdecreased social responsivenessinattentivenesslow levels of concentrationlow level of overall intellectual development*

Iodine Deficiency Disorderresults to :reduced intelligencepsychomotor retardationmental and neurologic damageretarded physical development*

*13.5 points average reduction in IQUNICEF/C6-20/Enkelis

*Iodine sufficientIodine deficientSource : Ppt of Dr. Teofilo San Luis on the Impact of iodized salt on health and economy, June 2011

Vitamin A Deficiencyresults to :XerophthalmiaKeratomalaciaBlindnessImpaired immune functionBirth defects*

optimal growthproper brain developmentAttentive/Good performance in schoolhappygood appetite good health*

Source: Recommended Energy and Nutrient Intake, FNRI-DOST*

7-9 yrs10-12 yrs

Calories1,6002,140Protein (gm)4354Vitamin A (mcg)400400Vitamin C (mg) 3545Calcium (mg)7001,000Iron (mg)1113Iodine (mcg)120120

Variety -different nutrientsavoids taste fatigueAvailability of ingredientsFoods in seasonLocal or Group PreferencesCost*

Choose daily menu: M-F x 4 weeks = 1- month cycle*

From the cycle menu, determine the ingredients for each day using the Market Form

*

Preparation of Market FormSquash2,760110465,06025 / kl5.0 kilos125No. of serving*

Sample 1 (2)

WORKSHOP

Region: ______________________________

Division: ______________________________

School: ______________________________

Menu: ______________________________________UKOY MAKALHIP

IngredientsQuantity for __ ServingsQuantity for 1 ServingNumber of BeneficiariesQuantity for ProcurementQuoted Unit CostQuoted Total Cost

(a)(b)(c )(d)(e)(f)(g)

(Based from the Recipe Book)(col b) / (# of servings for col b)(col c) x (col d)(col e) x (col f)

1Squash2760

2Malunggay leaves107

3Arina620

4Black pepper8

5Salt45

6Onion188

7Carrot195

8Shrimp1040

9Egg8

10Kinchay78

11Milk, evap265

12Camote715

13Cooking oil125

14

15

16

17

18

19

20

Prepared by:

APPROVED BY:

&R&8&F &A

Sample 3

Region: ______________________________

Division: ______________________________

School: ______________________________



(a)(b)(c )(d)(e)(f)(g)


Vegetables & other Items

1Squash2760110465078


3Onion188846346

4Carrot195846359

5Kinchay78346144

6Camote71529461316

7

Grocery Items

1Arina62025461141

2Black pepper804615

3Salt4524683

4Milk, evap2651146488

5Cooking oil125546230

Meat, Fish and Poultry

1Shrimp104042461914

2Egg804615

3

4

5

Prepared by:

APPROVED BY:

&R&8&F &A

Sample 2

Region: ______________________________

Division: ______________________________

School: ______________________________


IngredientsQuantity for 25 ServingsQuantity for 1 ServingNumber of BeneficiariesQuantity for ProcurementQuoted Unit CostQuoted Total Cost

(a)(b)(c )(d)(e)(f)(g)


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

Prepared by:APPROVED BY:

&R&8&F &A

Sample 1

UKOY MAKALHIP


(a)(b)(c )(d)(e)(f)(g)


1Squash2760465520


3Arina620461240

4Black pepper84616

5Salt454690

6Onion18846376

7Carrot19546390

8Shrimp1040462080

9Egg84616

10Kinchay7846156

11Milk, evap26546530

12Camote715461430

13Cooking oil12546250

14

15

16

17

18

19

20

Prepared by:

APPROVED BY:

&R&8&F &A

Final (3)

Region: ______________________________

Division: ______________________________

School: ______________________________

Menu: ______________________________________


(a)(b)(c )(d)(e)(f)(g)


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

Prepared by:

APPROVED BY:

&R&8&F &A

Final (2)

Region: ______________________________

Division: ______________________________

School: ______________________________

Menu: ______________________________________


(a)(b)(c )(d)(e)(f)(g)


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

Prepared by:

APPROVED BY:

&R&8&F &A

Final

Annex 3

BREAKFAST FEEDING PROGRAM

RFQ/MARKET FORM


(a)(b)(c )(d)(e)(f)(g)


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

Prepared by:

APPROVED BY:

&R&8&F &A

Sheet1

Group No.:

Recipe No.:Title:

MeasureIngredients%EPFirst TrialSecond TrialThird Trial

HH MeasureWeight in gramsRemarksHH MeasureWeight in gramsRemarksHH MeasureWeight in gramsRemarks

Procedure:

Yield:

Weight per recipe:

Weight per serving portion:

Size per serving portion:

Cooking time:

Cost of recipe:

&R&F

Sheet2

Sheet3

If the recipe is good for 5 servings, quantify it according to the number of beneficiaries

Example: Number of Beneficiaries: 46

If recipe is good for 25 servings, just multiply by 2 to get 50 servingsIf recipe is good for 5, just multiply by 10 For exact quantification: Ingredients= Ingredients # of servings X desired servings

*

Summarize all ingredients for one week.

Categorize ingredients as to vegetables & other food items (Lot 1), grocery items (Lot 2), meat, fish and poultry (Lot 3)

Determine items which can be purchased for 3 months (e.g. Salt, cooking oil, vinegar, condiments...) and determine which should be purchased daily or weekly.*

*

Ukoy MakalhipIngredientsQuantity for __ServingsQuantity for 1 ServingNumber of BeneficiariesQuantity for ProcurementEstimated Unit CostEstimated Total CostVegetables & Other Items (Lot 1)1Squash27601104650782Malunggay leaves1074461973Onion1888463464Carrot1958463595Kinchay783461446Camote7152946131678910

*

Ukoy MakalhipIngredientsIngredientsQuantity for __ServingsQuantity for 1 ServingNumber of BeneficiariesQuantity for ProcurementEstimated Unit CostEstimated Total Cost Grocery Items (Lot 2)1Arina620254611412Black pepper8046153Salt45246834Milk, evap26511464885Cooking oil125Meat, Fish and Poultry1Shrimp104019142Egg815

*

According to the 7th National Nutrition Survey, in every 100 children aged 6-10 years old: about 26 were underweight 33 were underheight and 2 were overweight.

*Median UIE of 132 ug/L reflects optimum iodine status but 19.7% of 6-12 years old have UIE of

10. meal planning_mptc

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