Mandates Mission Quality Policy

Under Executive Order No. 128 signed on As the lead agency in food and nutrition We are committed to provide products
January 30, 1987, the Food and Nutrition research and development, the FNRI’s and services in food and nutrition to
Research Institute, consonant to the mission is the: all stakeholders in accordance with the
promotion of efficiency and effectiveness in applicable statutory and regulatory
the delivery of public services, is mandated • Provision of accurate data, correct requirements with the highest standards of
to perform these functions: information, and innovative technologies quality and reliability within our capabilities
to fight malnutrition. and resources to plan and implement actions
• Undertake researches that define to address risk and opportunities, and to

Vision
the citizenry’s nutritional status, continually improve the effectiveness of our
with reference to the malnutrition QMS at all times.
problem, its causes and effects; Optimum nutrition for all Filipinos, socially
• Develop and recommend policy options,
Core Values
and economically empowered through
strategies, programs, and projects scientifically sound, environment-friendly
which address the malnutrition and globally competitive technologies.
problem for implementation by Excellence
appropriate agencies; and Action-oriented
• Diffuse knowledge and technologies
in food and nutrition and provide S&T
Teamwork
services to relevant stakeholders. Sincerity
 Message from the Secretary
According to the World Food Programme (WFP), 821 million children Kids” aims to address specific nutrient deficiencies with 15 cost-
go to school with empty stomachs across developing nations. Hunger effective, school-based, and nutrient-dense supplementary food
and malnutrition are closely related with the state of food security recipes for undernourished children in support of the RA 11037
in the country. Food insecurity, when recurrent, will lead to hunger. and its IRR. Part of the goal is to educate children, mothers and
And if hunger is persistent, it may lead to undernutrition, impaired caregivers about health and nutrition, so that the improvement in
development, compromised immunity, and reduced productivity in later children’s nutritional state can be sustained.
years of an individual’s life. Hence, a decline in the children’s nutritional
status may also mean a decline in their academic performance. We hope that these recipes and the 4-week, 7-day cycle menus
in the calendar will help families, feeding coordinators, teachers,
Based on the 2018 results of the Food Security Survey component of parent volunteers, and allied health workers alike to work towards
the Expanded National Nutrition Surveys (ENNS) of the Department improving and sustaining positive behavior
of Science and Technology’s Food and Nutrition Research Institute for good quality of life.
(DOST-FNRI), food insecurity in the country remained high, causing
millions of children to be stunted or wasted due to severe malnutrition.

The Republic Act No. 11037 or “Masustansyang Pagkain para sa

Batang Pilipino Act”, institutionalizes a national feeding program for Fortunato T. de la Peña
undernourished children in public daycare, kindergarten and elementary Secretary
schools to combat hunger and undernutrition among Filipino children.
The law recognizes the role of DOST- FNRI in the creation of the
Implementing Rules and Regulations (IRR) especially in the formulation
of cycle menus and standardization of recipes for use in the national
school feeding program. The meal shall provide at least one-third (1/3)
of the daily requirement based on the Philippine Dietary Reference
Intakes (PDRI).

With innovative tools such as DOST-FNRI’s 2020 Menu Guide Calendar,

this year’s theme of “Nutritious and Affordable Meals for Healthier
 Message from the Director
Children are the hope of our nation’s future. used by feeding coordinators for their supplemental feeding
or anyone in preparing their daily meals. The cycle menus may
We must provide them good health and proper nutrition to also serve as guide in planning healthy and nutritious foods for
ensure that they are fully-equipped and ready to contribute the family.
to our country’s brighter tomorrow. Undernutrition, however,
is still faced by children which has adverse effects on their With these nutritious and affordable recipes for school-
growth, brain development, and overall health. age children, we are hopeful that every child in the country
becomes a healthier kid and a productive adult
As children enter into school age, they undergo several changes in the future.
physically, mentally, emotionally, and socially. Moreover, children
acquire their food habits and preferences as influenced not only Isang mapagpala at manigong bagong
by their parents and guardians but also their school environment. taon po sa ating lahat!

Thus, the Department of Science and Technology-Food and

Nutrition Research Institute (DOST-FNRI) developed healthy
recipes for supplementary feeding through the 2020 Menu Guide
Calendar (MGC) with the theme “Nutritious and Affordable Mario V. Capanzana, Ph.D.
Meals for Healthier Kids”. This is also in response to Republic Director
Act 11037 known as “Masustansyang Pagkain para sa Batang
Pilipino Act”.

The 2020 MGC aims to provide nutritious and affordable

recipes through supplementary feeding. The calendar features
15 recipes with estimates of energy and nutrient contribution
per serving. Also included are list of substitute ingredients, four-
week cycle menu, helpful food and nutrition tips, and nutrition
articles related to the theme. The developed recipes may be
 About the Calendar
With the passage of Republic Act 11037 or Masustansyang such a way that vegetables were mixed with dishes the children
Pagkain para sa Batang Pilipino Act and the finalization of its are familiar with or with their favorite dishes. Changing the manner
Implementing Rules and Regulations between the Department of of preparation and presentation such that veggies have become
Education (DepEd) and the Department of Social Welfare and incognito was also done. We are positive that through time, children
Development (DSWD), the 2020 FNRI Menu Guide Calendar (MGC) can acquire a liking or taste for vegetables through gradual exposure.
focusing on nutritious and affordable recipes for supplementary
feeding will be a very valuable tool and reference in the planning Highlighted are 12 nutritious meals – nine (9) one-dish meals and three
of cycle menus and preparation of meals for the Supplemental (3) combo meals, and 4 weekly 7-day cycle menus incorporating the
Feeding Program for Day Care Children and School-Based Feeding vibrant photo-documented recipes with estimates of energy and
Program. nutrient content per serving, yield per recipe, and cost per meal
that included viand and rice. Each meal can provide 1/3 of the
Both feeding programs cater to various age groups. This is a Recommended Energy Intakes (REI) and Recommended Nutrient
formidable challenge for DSWD and DepEd - the agencies’ feeding Intakes (RNI) for optimum nutrition of children.
coordinators, teachers and co-implementers to address the energy
and nutritional needs of the children aged 3 - 5, and 6 - 9 and 10 - A recommended list of substitutes for fish and vegetables was also
12 years old respectively for the duration of the 120 feeding days provided considering that fish and vegetables can be seasonal, not
by giving the same dishes/meals but of corresponding quantity locally available in an area, or not popularly consumed in an area.
to meet their needed energy and nutrient requirement for the
day’s meal. Articles on The Philippines’ Future: Today’s Filipino Children,
Nutritional Needs of School-age Children, Simple Ways to Develop
The FNRI-developed recipes feature a variety of ingredients such Healthy Eating among Children, Farm to Table: Nourishing the
as fish, seafood, meat, poultry, and beans & legumes that provide Next Generation, and Food Safety Tips for Food Handlers are also
protein and minerals to support catch-up growth and development included. The cover and other graphics for the Menu Guide Calendar
of children. Root crops were incorporated for added energy and 2020 have been designed using resources from Freepik.com.
carbohydrates to sustain them in their daily activities. Vegetables
supply vitamins and minerals to regulate body processes and for While the MGC is intended for supplementary feeding programs
increased immunity. Fruits can be served, funds permitting. for DepEd and DSWD, it can be also be a valuable tool in planning,
preparing and serving healthier and affordable, yet simple and
Cognizant that children may not be as receptive to vegetables appetizing meals in homes, institutions and non-government agencies
for the unusual or unfamiliar flavors, recipes were developed in implementing similar feeding programs.
 Ingredients Procedures
Estimated Energy and Nutrient Chicken lumpia Ginulay na mais at malunggay Chicken lumpia
Content of the Meal 1. In a bowl, combine egg, salt, and pepper.
2 pcs Egg, chicken, whole, beaten ⅓ cup Cooking oil 2. In another bowl, combine ground chicken,
Amount 2 tsps Salt, iodized ¼ cup Onion, white, chopped
per
% carrots, kinchay, onion and garlic.
Contribution * ⅛ tsp Black pepper, ground 2 Tbsps Garlic, chopped Add the egg mixture. Blend well.
serving
Energy 552 kcal 35 3 cups Chicken, breast, ground 4 cups Corn on the cob, 3. Place 3 Tbsps or 45 grams of the mixture,
Protein 18.8 g 63 1 ⅓ cups Carrots, chopped yellow, shredded 1 inch from the bottom of the wrapper.
Calcium 82 mg 12 ⅓ cup Kinchay, chopped 6 cups Water Fold both sides and roll the wrapper tightly.
Iron 3.7 mg 37 ¼ cup Onion, white, chopped 1 Tbsp Salt, iodized Seal the end by moistening with water.
Vitamin A 445 μg RE 111 2 Tbsps Garlic, chopped ⅛ tsp Black pepper, ground Repeat with the rest of the mixture.
Vitamin C 19 mg 42 20 pcs Lumpia wrapper, medium, 1 cup Carrots, thin strips 4. In a pan, heat oil. Fry lumpia for 5 minutes
separated or until golden brown.
* Based on Philippine Dietary Reference 3 cups Malunggay leaves
Intakes (PDRI) for 6-9 years old, male
5. Transfer in a strainer or in a bowl with
1 cup Cooking oil
paper towels to drain excess oil.
6. Slice each lumpia into 2 pieces.
Ginulay na mais at malunggay

Chicken lumpia
1. In a pot, heat oil. Sauté onion, garlic, and corn.
2. Add water, salt and pepper. Cover and bring

& Ginulay na mais at malunggay

to a boil. Simmer for 5 minutes.
3. Add carrots and malunggay.
Cover and simmer for 2 minutes.
Age group (years old)
3-5 6-9 10- 12
Yield (servings) 20 13 10
Chicken lumpia 2 pcs 3 pcs 4 pcs
Ginulay na mais
½ cup ¾ cup 1 cup
at malunggay

Boiled rice ¾ cup 1 cup 1 ¼ cup

Total cooking time:
Chicken lumpia - 20 minutes
Ginulay na mais at malunggay - 15 minutes
Preparation time:
Chicken lumpia- 40 mins
Ginulay na mais at malunggay - 40 mins

Price: Php 24.50

SUN MON TUE WED THU FRI SAT JANUARY 2020
1 2 3 4 Include sliced or
New Year's Day chopped vegetables to
children’s favorite recipes
and soups.

5 6 7 8 9 10 11

12 13 14 15 16 17 18
DECEMBER 2019
SUN MON TUE WED THU FRI SAT
1 2 3 4 5 6 7
8 9 10 11 12 13 14

19 20 21 22 23 24 25 15
22
16
23
17
24
18
25
19
26
20
27
21
28
Chinese New
Year’s Day 29 30 31

FEBRUARY 2020
SUN MON TUE WED THU FRI SAT

26 27 28 29 30 31 2 3 4 5 6 7 8
1

9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
 Ingredients Procedure

Ground
Estimated Energy ⅓ cup Cooking oil
and Nutrient Content 1. In a pan, heat oil.
of the Meal
2 Tbsps Garlic, chopped Sauté garlic, onion, ground pork,
¼ cup Onion, white, chopped salt and pepper.

Pork
Amount
per
% 4 cups Pork, liempo, lean, ground Cover and cook for 20 minutes.
Contribution *
serving 1 Tbsp Salt, iodized 2. Add water, tomato sauce, potato,
Energy 563 kcal 35
⅛ tsp Black pepper, ground

Menudo
Protein 17.5 g 58
bell pepper and sugar.
1 cup Water Cover and bring to a boil.
Calcium 62 mg 9
2 packs Tomato sauce Simmer for 5 minutes.
Iron 3 mg 30
Vitamin A 160 μg RE 40
3 ½ cups Potato, cubed 3. Add green peas and raisins.
Vitamin C 21 mg 47 ⅓ cup Bell pepper, red, strips Cover and simmer for 3 minutes.
* Based on Philippine Dietary Reference
2 Tbsps Sugar, white
Intakes (PDRI) for 6-9 years old, male 2 ½ cups Green peas, frozen
1 pack Raisins
(50 g/pack)

Age group (years old)

3-5 6-9 10- 12

Yield
20 13 10
(servings)

Ground
pork
menudo
⅓ cup ½ cup ¾ cup
Boiled rice ¾ cup 1 cup 1 ¼ cup

Total cooking time: 40 minutes

Preparation time: 30 minutes

Price: Php 26.00

SUN MON TUE WED THU FRI SAT FEBRUARY 2020
1 Raisins are
good sources of iron,
important in children’s
growth and active
lifestyle.

2 3 4 5 6 7 8

9 10 11 12 13 14 15
JANUARY 2020
SUN MON TUE WED THU FRI SAT
1 2 3 4

16 17 18 19 20 21 22
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

MARCH 2020
SUN MON TUE WED THU FRI SAT

23 24 25 26 27 28 29 1
8
2
9
3
10
4
11
5
12
6
13
7
14
EDSA Revolution 15 16 17 18 19 20 21
Anniversary
22 23 24 25 26 27 28
29 30 31
 Ingredients Procedure

Tokwa
For the meatballs For the gravy sauce 1. Prepare the meatballs:
Estimated Energy and 4 pcs Egg, chicken, whole, • In a bowl, combine eggs, oil, salt
⅓ cup Cooking oil
Nutrient Content of the Meal beaten and pepper.
¼ cup Onion, white,
⅓ cup Cooking oil chopped • In another bowl, combine tokwa, ground

balls
Amount
per
% 2 tsps Salt, iodized ½ cup All-purpose pork, kalabasa, kulitis, garlic, onion,
Contribution * flour kinchay and flour.
serving ⅛ tsp Black pepper, ground
3 cups Tokwa, mashed 3 cups Water Add the egg mixture. Blend well.

with
Energy 623 kcal 39 • Divide the mixture by 40, approximately
2 ½ cups Pork, liempo, lean, 1 pack All-purpose
Protein 19.6 g 65 cream 3 tablespoons or 45 grams each portion.
ground
Calcium 180 mg 26 2 ½ cups Kalabasa, fruit, 2 Tbsps Soy sauce • Shape each portion into balls.
Chill for at least 30 minutes.

gravy
Iron 4.6 mg 46 chopped 2 tsp Salt, iodized
1 cup Kulitis (spinach),
• In a pot, heat oil. Deep fry the meatball
Vitamin A 156 μg RE 39 ⅛ tsp Black pepper,
chopped for 5 minutes or until golden brown.
Vitamin C 11 mg 24
ground
2 Tbsps Garlic, chopped
• Transfer meatballs in a strainer or bowl
½ cup Kulitis
* Based on Philippine Dietary Reference
with paper towels to drain excess oil.
¼ cup Onion, white, chopped (spinach),
Intakes (PDRI) for 6-9 years old, male chopped 2. In a pan, heat oil. Sauté onions and flour.
2 Tbsps Kinchay, chopped 3. Add water. Stir thoroughly to avoid
2 cups All-purpose flour lumps. Cover and bring to a boil.
2 cups Cooking oil for frying 4. Add cream, soy sauce, salt and pepper.
Simmer uncovered for 2 minutes.
5. Add kulitis. Simmer for 1 minute.
6. Pour gravy over the meatballs before
serving.

Age group (years old)

3-5 6-9 10- 12

Yield
20 13 10
(servings)

2 pcs 3 pcs 4 pcs

Tokwa
tokwa balls tokwa balls tokwa balls
balls
+ 3 Tbsps + ¼ cup + ⅓ cup
with gravy
gravy gravy gravy

Boiled rice ¾ cup 1 cup 1 ¼ cup

Total cooking time: 1 hour

Preparation time: 40 minutes
Price: Php 20.50
SUN MON TUE WED THU FRI SAT MARCH 2020
1 2 3 4 5 6 7 Introduce tokwa to
children as meatballs
which is a low cost source
of protein, iron
and calcium.
8 9 10 11 12 13 14

15 16 17 18 19 20 21
FEBRUARY 2020
SUN MON TUE WED THU FRI SAT
1

22 23 24 25 26 27 28
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

APRIL 2020

29 30 31
SUN MON TUE WED THU FRI SAT
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
 Ingredients Procedure
Estimated Energy and Nutrient For the patties
1. Prepare the patties:
Content of the Meal 4 cups Kalabasa, fruit, 3 cups All-purpose
• Steam squash in a steamer for

Sardines -
chunks flour
Amount %
15 minutes. Mash in a bowl and set aside.
4 pcs Egg, chicken, whole, 1 cup Cooking oil
per Contribution
beaten
• In a bowl, combine egg, oil, salt

kalabasa
serving * and pepper.
2 tsp Salt, iodized For the sauce
Energy 576 kcal 36 • In another bowl, combine sardines,
⅛ tsp Black pepper, 2 Tbsps Cooking oil
Protein 17.4 g 58 1 Tbsp Garlic, steamed kalabasa, kulitis, garlic, onion

patties
ground
Calcium 230 mg 33 6 cans Sardines in chopped and flour. Add the egg mixture. Blend well.
tomato sauce, 2 Tbsps Onion, white, • Divide the mixture by 40, approximately
Iron 3.9 mg 39
drained, mashed, chopped 3 tablespoons or 40 grams each portion.
Vitamin A 164 μg RE 41 2 Tbsps Ginger, Shape each portion into patties.
set the sauce aside
Vitamin C 14 mg 31 4 cups Kulitis (spinach), crushed • In a pan, heat oil. Fry the patties for
shredded 2 cups Sardines 3 minutes each side or until brown.
* Based on Philippine Dietary Reference
Intakes (PDRI) for 6-9 years old, male 2 Tbsps Garlic, chopped sauce • Transfer in a strainer or bowl with
¼ cup Onion, white, ½ cup Banana paper towels to drain excess oil.
chopped catsup 2. In another pan, heat oil. Sauté garlic,
onion, ginger, sardines sauce and catsup.
Cover and simmer for 3 minutes.
3. Serve patties with sauce on the side.

Age group (years old)

3-5 6-9 10- 12

Yield
20 13 10
(servings)

2 pcs 3 pcs 4 pcs

Chicken patties patties patties
almondigas + 2 Tbsps + 3 Tbsps + ¼ cup
sauce sauce sauce

Boiled rice ¾ cup 1 cup 1 ¼ cup

Total cooking time: 40 minutes

Preparation time: 40 minutes

Price: Php 20.00

SUN MON TUE WED THU FRI SAT APRIL 2020
Sardines
1 2 3 4 and other small
fishes are good
sources of calcium,
essential for children’s
growth, strong bones

5 6 7 8 9 10 11
and teeth.

Day of Valor Good Friday Black Saturday

Maundy Thursday

12 13 14 15 16 17 18 MARCH 2020
SUN MON TUE WED THU FRI SAT
1 2 3 4 5 6 7
8 9 10 11 12 13 14

19 20 21 22 23 24 25
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31

MAY 2020
SUN MON TUE WED THU FRI SAT

26 27 28 29 30
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
 Ingredients Procedure
Estimated Energy and Nutrient
Content of the Meal For the meatballs ¼ cup Cooking oil 1. Prepare the meatballs:

Chicken
4 pcs Egg, chicken, 2 Tbsps Garlic, • In a bowl, combine eggs, oil, salt and pepper.
Amount whole, beaten chopped • In another bowl, combine ground
%
per
serving
Contribution * ⅓​cup Cooking oil ¼ cup Onion, white, chicken, onion, carrots and flour.
chopped Add the egg mixture. Blend well.

almondigas
Energy 571 kcal 36
2 tsps Salt, iodized
10 cups Water • Divide the mixture by 40, approximately
⅛ tsp Black pepper,
Protein 21.1 g 70 2 tablespoons or 35 grams each portion.
ground ⅓ cup Patis
Calcium 112 mg 16
• Shape each portion into balls.
3 cups Chicken, breast, 2 cups Patola, sliced • In a pot, heat oil. Fry the meatballs
Iron 5.1 mg 51 ground 3 ½ Misua for 5 minutes or until golden brown.
Vitamin A 603 μg RE 151
¼ cup Onion, white, packs • Transfer meatballs in a strainer or bowl with
chopped (50 g/ paper towels to drain excess oil. Set aside.
Vitamin C 18 mg 40 pack)
1 ½ cups Carrots, chopped 2. In a pot, heat oil. Sauté garlic and onion.
2 cups All-purpose flour 1 ½ cup Carrots, 3. Add water, patis, patola and meatballs.
* Based on Philippine Dietary Reference
Intakes (PDRI) for 6-9 years old, male 2 cups Cooking oil chopped Cover and bring to a boil. Simmer for 3 minutes.
for frying 4 cups Malunggay 4. Add misua and stir well to avoid lumping.
leaves Cover and simmer for 2 minutes.
5. Add carrots and malunggay leaves.
Cover and simmer for 1 minute.

Age group (years old)

3-5 6-9 10- 12

Yield
20 13 10
(servings)

2 pcs 3 pcs 4 pcs

meatballs meatballs meatballs
Chicken
almondigas + ½ cup + ¾ cup + 1 cup
soup soup soup

Boiled rice ¾ cup 1 cup 1 ¼ cup

Total cooking time:

1 hour and 30 minutes

Preparation time: 1 hour

Price: Php 23.50

SUN MON TUE WED THU FRI SAT MAY 2020
1 2 This recipe is
high in vitamin A
Labor Day
and C which can boosts
your child’s immunity
against infections and

3 4 5 6 7 8 9
diseases.

10 11 12 13 14 15 16
APRIL 2020
SUN MON TUE WED THU FRI SAT
1 2 3 4

17 18 19 20 21 22 23
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

JUNE 2020
SUN MON TUE WED THU FRI SAT

24 25 26 27 28 29 30 7
1
8
2
9
3
10
4
11
5
12
6
13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30
Estimated Energy and Nutrient Ingredients Procedure
Content of the Meal Ground pork picadillo soup Vegetable Tempura Ground pork picadillo soup
¼ cup Cooking oil For the batter 1. In a pan, heat oil. Sauté garlic, onion and
Amount per %
serving Contribution * 2 Tbsps Garlic, chopped ½ cup All-purpose 1 ½ cups Sitaw, sliced ground pork. Cover and cook for 20 minutes
flour (40 pcs) 2. Add water, salt and pepper.
Energy 586 kcal 37
¼ cup Onion, white, Cover and bring to a boil.
chopped 1 cup Cornstarch 2 cups Cooking oil
Protein 13.5 g 45
3. Add carrots and sayote.
2 Tbsps Baking
3 cups Pork, liempo, lean, Cover and simmer for 5 minutes.
Calcium 90 mg 13 powder
ground 4. Add malunggay leaves. Simmer for 2 minutes.
2 tsps Salt, iodized For the tempura sauce
Iron 2.9 mg 29 6 cups Water ½ cup Soy sauce Vegetable tempura
⅛ tsp Black
Vitamin A 198 μg RE 50 1 Tbsp Salt, iodized pepper, ground 1 cup Water 1. Prepare the batter
Vitamin C 21 mg 47
⅛ tsp Black pepper, ground 1 cup Water, 1 Tbsp Ginger, • In a bowl, combine flour, cornstarch,
½ cup Carrots, diced ice cold grated baking powder, salt, and pepper.
* Based on Philippine Dietary Reference ​ cups Sayote, strips
1⅓ • Add water and blend well.
3 cups Kalabasa, fruit, ¼ cup Sugar,
Intakes (PDRI) for 6-9 years old, male Refrigerate for 30 minutes.
3 cups Malunggay leaves (60 pcs) sliced white 2. Prepare the tempura sauce
• In a bowl, combine soy sauce, water,
ginger and sugar. Set aside.
3. Dip kalabasa and sitaw into the batter.

Ground pork picadillo soup

4. In a pot, heat oil. Fry the vegetables until
batter is cooked and crispy.

with vegetable tempura

5. Transfer the tempura in a strainer or
bowl with paper towels to drain excess oil.
6. Serve with tempura sauce on the side.

Age group (years old)

3-5 6-9 10- 12
Yield
20 13 10
(servings)
Ground pork
picadillo ½ cup ¾ cup 1 cup
soup
soup soup soup

2 pcs sitaw + 3 pcs sitaw + 4 pcs sitaw +

Vegetable
3 pcs 4 pcs 6 pcs
tempura
kalabasa kalabasa kalabasa

Boiled rice
¾ cup 1 cup 1 ¼ cup

Total cooking time:

Ground pork picadillo - 30 minutes
Vegetable tempura - 40 minutes
Preparation time:
Ground pork picadillo - 30 minutes
Vegetable tempura - 45 minutes

Price: Php 19.50

SUN MON TUE WED THU FRI SAT JUNE 2020
1 2 3 4 5 6
For picky
eaters, make
vegetables more
interesting by dipping in
batter and frying to achieve
that crispy texture.

7 8 9 10 11 12 13
Independence Day

14 15 16 17 18 19 20
MAY 2020
SUN MON TUE WED THU FRI SAT
1 2
3 4 5 6 7 8 9

21 22 23 24 25 26 27 10
17
11
18
12
19
13
20
14
21
15
22
16
23
24 25 26 27 28 29 30
31
JULY 2020

28 29 30
SUN MON TUE WED THU FRI SAT
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
 Ingredients Procedure

Veggie
Estimated Energy and Nutrient
Content per serving of the Meal
4 pcs Egg, chicken, ¼ cup Onion, white, 1. In a bowl, combine egg, oil, salt
Amount % whole, beaten and pepper.

patties
chopped
per Contribution
serving * ⅓ cup Cooking oil 2 cups Kalabasa, 2. In another bowl, combine ground
Energy 589 kcal 37
2 tsps Salt, iodized fruit, strips chicken, liver, garlic, onion, kalabasa,
⅛ tsp Black pepper, 5 cups Kulitis (spinach), kulitis and flour. Add the egg mixture.

with
Protein 22.5 g 75
Calcium 107 mg
ground shredded Blend well.
15
4 cups Chicken, 2 cups All-purpose 3. Divide the mixture by 40, approximately
Iron 4.4 mg 44
breast, ground flour 2 tablespoons or 40 grams each portion.

liver
Vitamin A 504 μg RE 126
¼ cup Chicken, liver, 1 cup Cooking oil Shape each portion into patties.
Vitamin C 12 mg 27
chopped 1 ¼ Catsup, banana 4. In a pan, heat oil. Fry the patties for
* Based on Philippine Dietary Reference 2 Garlic, chopped cups 4 minutes each side or until brown.
Intakes (PDRI) for 6-9 years old, male Tbsps 5. Transfer in a strainer or bowl with
paper towels to drain excess oil.
6. Serve with catsup on the side.

Age group (years old)

3-5 6-9 10- 12

Yield
20 13 10
(servings)

Veggie
2 pcs 3 pcs 4 pcs
patties
patties patties patties
with liver

Boiled
¾ cup 1 cup 1 ¼ cup
rice

Total cooking time: 1 hour

Preparation time: 30 minutes

Price: Php 21.00

SUN MON TUE WED THU FRI SAT JULY 2020
1 2 3 4 Incorporate
ground liver in patties.
Liver is loaded with iron
and vitamin A.

5 6 7 8 9 10 11

12 13 14 15 16 17 18 JUNE 2020
SUN MON TUE WED THU FRI SAT
1 2 3 4 5 6
7 8 9 10 11 12 13

19 20 21 22 23 24 25
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30

AUGUST 2020
SUN MON TUE WED THU FRI SAT

26 27 28 29 30 31
1
2 3 4 5 6 7 8

Eidul Adha 9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31
 Ingredients Procedure
Estimated Energy and Nutrient 4 cups Water 1. In a pot, combine water and

Ginataang
Content of the Meal 1 ½ cup Munggo, green, dried munggo. Cover and bring to a boil.
⅓ cup Cooking oil, for frying Simmer for 40 minutes.
Amount per %

munggo
serving Contribution * 2 cups Dilis, dried Do not drain. Set aside.
2. In a pan, heat oil. Fry dilis until
Energy 565 kcal 35 1/3 cup Cooking oil, for sautéing
brown and crisp. Set aside.

and
Protein 19.6 g 65 2 Tbsps Garlic, chopped
¼ cup Ginger, crushed 3. In another pot, heat oil.
Calcium 376 mg 54
¼ cup Onion, white, chopped Sauté garlic, ginger, onion and

kalabasa
Iron 4.4 mg 44 tomato.
1 cup Tomato, red, sliced
Vitamin A 157 μg RE 39 2 cups Water 4. Add water, kalabasa, cooked
Vitamin C 28 mg 62 4 ½ cups Kalabasa, fruit, cubed munggo, salt and pepper.

with dilis
1 Tbsp Salt, iodized Cover and bring to a boil.
* Based on Philippine Dietary Reference ⅛ tsp Black pepper, ground
Intakes (PDRI) for 6-9 years old, male Simmer for 5 minutes.
2 cups Coconut cream, pure
4 cups Malunggay leaves 5. Add coconut cream and malunggay.
Simmer uncovered for 2 minutes.
6. Serve with fried dilis on top.

Age group (years old)

3-5 6-9 10- 12

Yield
20 13 10
(servings)

Ginataang
munggo and ½ cup + ¾ cup + 1 cup +
kalabasa 1 Tbsp 2 Tbsps 3 Tbsps
with dilis dilis dilis dilis

Boiled
¾ cup 1 cup 1 ¼ cup
rice

Total cooking time: 30 minutes

Preparation time: 1 hour

Price: Php 18.00

SUN MON TUE WED THU FRI SAT AUGUST 2020
1 Add gata to
your classic ginisang
munggo to enhance its
flavor and provide more

2 3 4 5 6 7 8
energy to children.

9 10 11 12 13 14 15
JULY 2020

16 17 18 19 20 21
Ninoy Aquino Day
22 SUN MON TUE WED THU
1 2
FRI SAT
3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18

23 24 25 26 27 28 29
19 20 21 22 23 24 25
26 27 28 29 30 31

National Heroes’ SEPTEMBER 2020

Day
SUN MON TUE WED THU FRI SAT
1 2 3 4 5

30 31 6
13
7
14
8
15
9
16
10
17
11
18
12
19
20 21 22 23 24 25 26
27 28 29 30
 Ingredients Procedure
Estimated Energy and Nutrient
Content of the Meal ½ cup Cooking oil

Pork
1. In a pot, heat oil. Saute onion, tomato
¼ cup Onion, white, sliced and pork.
Amount % 2 ½ cups Tomato, red, sliced
per Contribution 2. Add water. Cover and bring to a boil.

ginisang
serving * 4 cups Pork, liempo, lean, sliced
6 cups Water Simmer for 20 minutes or until pork
Energy 546 kcal 34
2 cups Gabi, cubed is tender.
Protein 16.6 g 55 3 cups Sitaw, sliced 3. Add gabi, sitaw, sinigang mix, patis

sinigang
Calcium 83 mg 12 1 pack Sinigang mix and salt. Cover and bring to a boil.
Iron 3.7 mg 37 (44 g/ Simmer for 3 minutes.
Vitamin A 150 μg RE 38 pack) 4. Add kangkong. Simmer for 2 minutes.
Vitamin C 26 mg 58
2 Tbsps Patis
1 Tbsp Salt, iodized
* Based on Philippine Dietary Reference 17 ½ cups Kangkong, leaves
Intakes (PDRI) for 6-9 years old, male
and stem, sliced

Age group (years old)

3-5 6-9 10- 12

Yield
20 13 10
(servings)

Pork ginisang
sinigang ½ cup 1 cup 1 ½ cup

Boiled
¾ cup 1 cup 1 ¼ cup
rice

Total cooking time: 35 minutes

Preparation time: 30 minutes

Price: Php 27.50

SUN MON TUE WED THU FRI SAT SEPTEMBER 2020

1 2 3 4 5 Gabi is a good source

of fiber and minerals
which is essential for
digestive health.

6 7 8 9 10 11 12

13 14 15 16 17 18 19 AUGUST 2020
SUN MON TUE WED THU FRI SAT
1
2 3 4 5 6 7 8

20 21 22 23 24 25 26 9
16
10
17
11
18
12
19
13
20
14
21
15
22
23 24 25 26 27 28 29
30 31

OCTOBER 2020

27 28 29 30
SUN MON TUE WED THU FRI SAT
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
 Ingredients Procedure
1. Prepare the meatballs
For the meatballs For the sauce
Estimated Energy and Nutrient • In a bowl, combine eggs, oil, salt and pepper.

Sweet
4 pcs Egg, chicken, ¼ cup Cooking oil • In another bowl, combine ground chicken,
Content of the Meal
whole, beaten 2 Tbsps Garlic, chopped kamote tops, onion, and flour.
⅓ cup Cooking oil 1/3 cup Onion, bombay, Add the egg mixture. Blend well.

and
Amount
% 2 tsps Salt, iodized quartered • Divide the mixture by 40, approximately
per
Contribution * 1 ½ cups Carrots, thin
serving 1/8 tsp Black pepper, 2 tablespoons or 30 grams each portion.
ground quarter cut • Shape each portion into balls.

sour
Energy 589 kcal 37
3 cups Chicken, 1 cup Water Chill for at least 30 minutes.
Protein 18.6 g 62 breast, ground 1 cup Catsup, banana • In a pot, heat oil. Fry the meatballs for
Calcium 92 mg 13 4 cups Kamote tops, 1 can Pineapple, tidbits, 5 minutes or until golden brown.

meatballs
leaves, green, drain and set • Transfer meatballs in a strainer or bowl
Iron 3.7 mg 37 sliced thinly aside syrup with paper towels to drain excess oil.
Vitamin A 353 μg RE 88 ¼ cup Onion, white, 2 Tbsps Sugar, brown 2. In a pan, heat oil. Saute garlic, onion and carrots.
chopped 2 tsps Salt, iodized 3. Add water, catsup, syrup, sugar, salt
Vitamin C 6 mg 13
2 cups All-purpose 2 Tbsps Vinegar, and vinegar. Cover and bring to a boil.
flour coconut Simmer for 2 minutes.
* Based on Philippine Dietary Reference
Intakes (PDRI) for 6-9 years old, male 2 cups Cooking oil for 2 tsps Cornstarch 4. In a bowl, combine cornstarch and water to
frying make a slurry. Add the slurry to the sauce
2 Tbsps Water
2 Tbsps Spring onions, and blend well. Cover and simmer for
chopped 2 minutes or until mixture thickens.
5. Add the cooked meatballs and pineapples.
Cover and cook for 1 minute.
6. Serve with spring onions on top.

Age group (years old)

3-5 6-9 10- 12
Yield
20 13 10
(servings)
2 pcs 3 pcs 4 pcs
Sweet meatballs meatballs meatballs
and sour
+ ¼ cup veg + ⅓ cup veg + ½ cup veg
meatballs & sauce & sauce & sauce

Boiled
¾ cup 1 cup 1 ¼ cup
rice

Total cooking time: 1 hour

Preparation time: 40 minutes

Price: Php 20.00

SUN MON TUE WED THU FRI SAT OCTOBER 2020
Upgrade

1 2 3 children’s meal
by adding carrots and
kamote tops which are
good sources of vitamin A
for healthy eyes and skin.

4 5 6 7 8 9 10

11 12 13 14 15 16 17
SEPTEMBER 2020
SUN MON TUE WED THU FRI SAT
1 2 3 4 5
6 7 8 9 10 11 12

18 19 20 21 22 23 24 13
20
14
21
15
22
16
23
17
24
18
25
19
26
27 28 29 30

NOVEMBER 2020
SUN MON TUE WED THU FRI SAT

25 26 27 28 29 30 31 1
8
2
9
3
10
4
11
5
12
6
13
7
14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30
 Ingredients Procedures
Estimated Energy and Nutrient Fish fillet Potato soup Fish fillet
Content of the Meal ½ cup All-purpose flour 4 cups Water 1. In a bowl, combine flour, salt and pepper. Blend well.
1 Tbsp Salt, iodized 4 cups Potato, chunks 2. Dredge fish fillet into the flour mixture.
Amount 1/8 tsp Black pepper, 3. Dip fish in beaten eggs and dredge into breadcrumbs.
%
per Coat all sides.
Contribution * ground ¼ cup Cooking oil
serving
20 pcs Galunggong, 2 Tbsps Garlic, chopped 4. In a pan, heat oil. Fry fish for 4 minutes or until golden brown.
Energy 646 kcal 40 5. Transfer in a strainer or bowl with paper towels to drain
(1 pc = deboned, fillet ¼ cup Onion, white,
Protein 17.9 g 60 excess oil.
2 fillets) chopped
Calcium 115 mg 16 6. In a bowl, combine catsup and mayonnaise. Blend well.
3 pcs Egg, chicken, 1 pack All-purpose cream
Iron 3.3 mg 33
7. Serve fish fillet with the dip on the side.
whole, beaten 1 Tbsp Salt, iodized
Vitamin A 135 μg RE 34 2 cups Breadcrumbs 1/8 tsp Black pepper, Potato soup
Vitamin C 18 mg 40 2 cups Cooking oil ground 1. In a pot, combine water and potato. Cover and bring to
¾ cup Catsup, banana 4 cups Kamote tops, leaves, a boil. Simmer for 10 minutes. Remove the potatoes and mash.
* Based on Philippine Dietary Reference Set aside the water used for boiling.
Intakes (PDRI) for 6-9 years old, male ½ cup Mayonnaise green, strips
2. In a pan, heat oil. Saute garlic, onion and mashed potato.
3. Add the water used in boiling the potatoes.
Cover and bring to a boil. Simmer for 3 minutes.

Fish fillet
4. Add cream, salt and pepper.
Simmer uncovered for 3 minutes.
5. Add kamote tops. Simmer for 1 minute.

& Age group (years old)

Potato soup
3-5 6-9 10- 12
Yield
20 13 10
(servings)
Fish fillet 2 pcs 3 pcs 4 pcs

Potato soup ¼ cup ⅓ cup ½ cup

Boiled rice ¾ cup 1 cup 1 ¼ cup

Total cooking time:

Fish fillet - 40 minutes
Potato soup- 30 minutes

Preparation time:
Fish fillet- 1 hour and 20 minutes
Potato soup- 30 minutes

Price: Php 33.50

 SUN MON TUE WED THU FRI SAT NOVEMBER 2020

1 2 3 4 5 6 7 Potatoes are
high in vitamin C which
All Saint’s Day All Soul’s Day
allows iron from plants to
be absorbed better by
the body.

8 9 10 11 12 13 14

15 16 17 18 19 20 21
OCTOBER 2020
SUN MON TUE WED THU FRI SAT
1 2 3
4 5 6 7 8 9 10

22 23 24 25 26 27 28 11
18
12
19
13
20
14
21
15
22
16
23
17
24
25 26 27 28 29 30 31

DECEMBER 2020
SUN MON TUE WED THU FRI SAT

29 30
1 2 3 4 5
6 7 8 9 10 11 12
Bonifacio Day
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31
 Estimated Energy and Nutrient
Ingredients Procedure
1. Prepare the boiled eggs

Pork -
Content of the Meal For the eggs • In a pot, combine water and egg.
4 cups Water Cover and boil for 10 minutes.
Amount % 5 pcs Egg, • Drain and soak eggs in tap water.
per Contribu-

veggie
chicken, • Peel and slice into quarters. Set aside.
serving tion *
whole 2. Prepare the meat mixture
Energy 614 kcal 38 • In a bowl, combine eggs, salt and pepper.
For the embutido • In another bowl, combine ground pork, kalabasa,

embutido
Protein 16.3 g 54
3 pcs Egg, chicken, 3 cups Kulitis (spinach), kulitis, onion and raisins. Add the egg mixture.
Calcium 95 mg 14 whole, beaten shredded Blend well.
Iron 3.6 mg 36 2 tsps Salt, iodized ¼ cup Onion, white, • Divide meat mixture into 5 portions or 270 grams.
Vitamin A 174 μg RE 44 ⅛ tsp Black pepper, chopped 3. Assemble the embutido
Vitamin C 12 mg 27 ground 1 pack, Raisins • Place one portion of the meat mixture in a
4 cups Pork, kasim, small 12 x 12-inch aluminum foil.
* Based on Philippine Dietary
Reference Intakes (PDRI) for 6-9 ground ½ cup Cooking oil • Flatten the mixture to form a rectangle.
years old, male 3 ½ cups Kalabasa, fruit, 1 ⅓ cups • Place 4 slices of boiled eggs at the center.
Catsup, • Wrap the foil around the meat mixture.
strips banana Ensure the eggs are in the center.
• Seal the ends tightly. Repeat with the other portions.
4. Transfer to a steamer. Steam the embutido for
25 minutes.
5. Let it cool and chill for 30 minutes.
Remove the aluminum foil.
6. In a pan, heat oil. Fry the embutido until brown
on all sides.
7. Remove from heat. Slice each embutido to 8 pieces.
8. Serve with catsup on the side.

Age group (years old)

3-5 6-9 10- 12
Yield
20 13 10
(servings)

Pork-veggie
2 pcs 3 pcs 4 pcs
embutido

Boiled rice ¾ cup 1 cup 1 ¼ cup

Total cooking time: 15 minutes

Preparation time: 1 hour

Price: Php 24.00

SUN MON TUE WED THU FRI SAT DECEMBER 2020

1 2 3 4 5 Make your celebration

healthy by serving this
recipe packed with vitamins
and minerals.

6 7 8
Immaculate
9 10 11 12
concepcion

13 14 15 16 17 18 19 NOVEMBER 2020
SUN MON TUE WED THU FRI SAT
1 2 3 4 5 6 7
8 9 10 11 12 13 14

20 21 22 23 24 25 26
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30
Christmas Day

JANUARY 2021
SUN MON TUE WED THU FRI SAT

27 28 29 30 31
1 2
3 4 5 6 7 8 9

Rizal Day New Year’s Eve 10 11 12 13 14 15 16

17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
 List of Substitute Ingredients
Month Recipe Ingredient Substitute

January 1. Chicken lumpia Malunggay Kamote tops, green/ Kulitis (spinach)

2. Ginulay na mais at malunggay
February 3. Ground pork menudo Potato Kamote, yellow
Kangkong/ Kamote tops, green/
March 4. Tokwa balls with gravy Kulitis (spinach)
Malunggay leaves
April 5. Chicken almondigas Malunggay Kulitis (spinach) / Kamote tops
Sardines in
May 6. Sardines- kalabasa patties Mackerel in tomato sauce
tomato sauce
Kalabasa Kamote, orange or yellow/ Potato
June 7. Ground pork picadillo soup Kamote tops, green/ Kulitis (spinach)/
8. Vegetable tempura Malunggay
Sili leaves
Kalabasa Kamote, yellow or orange
July 9. Veggie patties with liver Kangkong/ Kamote tops, green/
Kulitis (spinach)
Alugbati
August 10. Ginataang munggo and kalabasa with dilis Kalabasa Kamote, orange
September 11. Pork ginisang sinigang Kangkong Mustasa
October 12. Sweet and sour meatballs Kamote tops Kulitis (spinach) / Kangkong/ Alugbati
Deboned Bangus/ Alumahan/ Tulingan/
Galunggong
13. Potato soup Dalagang bukid
November
14. Fish Fillet Kangkong/ Kamote tops, green/
Kulitis (spinach)
Malunggay leaves/ Uray
December 15. Pork-veggie embutido Kalabasa Kamote, orange
Boiled rice Rice Iron-fortified rice (IFR)

Kulitis (spinach)
Cycle Menu: Week 1
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ripe mango Ripe saba Grapes Lakatan Strawberry Peras Apple
Poached egg Picadillo omelet Toasted dried Fried luncheon Dilis fritters Labahita steak Native
Wheat bread Boiled rice danggit with meat Lettuce- with onion and longganisa

Breakfast Fresh milk Hot Choco tomatoes

Fried rice
Pipino
Boiled rice
singkamas
salad
fried potatoes
Boiled rice
Boiled okra
Fried rice
Milk Chocolate drink Fried rice Hot Choco Milk
Fresh milk

Ginatang Turon Puto with white Palitaw with Squash kutsinta Carrot cake Bibingka pinipig
AM Snack monggo cheese grated coconut

Stir fried pork Egg drop soup Sinampalukang Sweet and sour Pork ginisang Beef salpicao Chicken cordon
with chicharo & with kulitis manok pompano sinigang Steamed bleu
green beans Beef tapa Boiled rice Cassava tops/ Boiled rice broccoli Steamed sayote
Lunch Boiled rice
Chilled ripe
Boiled brown
rice
Ube ice cream alugbati
tempura
Ube halaya Boiled rice
Papaya
& carrot
Boiled rice
langka Suha Boiled rice Buko pandan
Guyabano

Pansit bihon Purple kamote Maruya Kababayan Banana cue Spanish bread Siopao asado
PM Snack gisado fritters

Ginulay na mais Sopa de ajo Pinakbet with Ginataang Chicken Nilasing na Pork-garlic
at malunggay Ginataang lechon kawali munggo & embotido hipon steak
Chicken lumpia tilapia with Boiled rice kalabasa with Letsugas-suha Green peas- Alukon-katuray
Boiled rice mustasa Buko sherbet dilis ensalada carrot with gisado
Dinner Watermelon Boiled rice
Lemonade
Boiled rice
Chilled Melon
Boiled Rice
Vanilla ice
kasuy
Boiled brown
Boiled rice
Santol ade
drinks cream rice
Ripe piko
Cycle Menu: Week 2
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Dalandan Ripe Indian Latundan Ripe papaya Guyabano Chico Avocado
Sausage- Mango Fried Fish embotido Tortang itlog na Toasted dried Salted egg
scrambled Ham and cheese galunggong Garlic Rice may patatas dilis with with tomatoes
Wheat bread Papaya atsara Hot choco tomatoes Boiled rice
Breakfast
egg w/ onions Boiled brown
& tomatoes Hot choco Garlic rice rice Boiled rice Milk
Fried rice Milk Fresh milk Hot choco
Fresh milk

Tamales Wafer biscuit Minatamis na Maja blanca Oatmeal cookies Coconut Sumang pinipig
AM Snack Hot tea Cassava macaroons

Sweet and sour Pork adobo Beef kaldereta Cream of Ground pork Sinigang na Nilagang baka
meatballs Baguio beans- Coleslaw spinach soup menudo bangus with with veggies
Boiled rice chicharo Boiled rice Fried chicken Boiled rice veggies Ensaladang
Lunch Fresh fruit salad gisado
Boiled rice
Chilled marang Apan-apan
Boiled brown
Siniguelas Boiled rice
Pineapple
talong
Boiled rice
Melon rice Lakatan
Watermelon

Ginataang mais Pansit bihon Biko Doughnut Chicken White corn maja Pichi-pichi
PM Snack yakisoba

Inihaw na pusit Chicken pastel Potato soup Sweet and sour Clear pork Clam soup Maya-maya
at hito Stir fried toge Fish fillet pork with broth w/ with uray escabeche
Ginataang at sitsaro Boiled rice lychee toasted garlic Afritadang Pinakbet
kamansi Boiled rice Buko pie Fresh pako salad & spring manok Boiled rice

Dinner Boiled brown Molded gelatin Boiled rice onions Boiled brown Honeydew melon
rice Ginumis Dalag pochero rice
Green apple with veggies Chilled durian
Boiled rice
Buko pie
Cycle Menu: Week 3
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Lakatan Grapes Dragon fruit Guava Ponkan orange Rambutan Ripe papaya
Sarciadong Fried Balila Tinapang Puto bumbong Paksiw na Fried longganisa Salted egg-
turcillo Ensaladang Tamban & with grated hasa-hasa & tomatoes tomatoes &
labanos tomatoes coconut with ampalaya pipino
Breakfast
Garlic rice Garlic rice
Fresh milk Boiled rice Milk Filled cheese Fried rice Hot choco Boiled rice
Hot choco Chocolate drink Fresh milk Milk

Empanada Hopia baboy Sapin-sapin Puto-kutsinta Ginatan halo Kulitis (spinach) Boiled corn
AM Snack with cheese halo pasta

Chicken teriyaki Clear soup with Sinigang na Ginataang puso Nilagang manok Bangus tocho Ground pork
Buttered green quail eggs buto-buto ng saging with veggies Fried Labong picadillo soup
beans, carrots Inihaw na with veggies Halabos na Boiled rice lumpia Vegetable
& cauliflower tamban Shrimp okoy alimasag Kalabasa flan Boiled rice tempura
Boiled brown Steamed okra Boiled brown Boiled rice Duhat Boiled brown
Lunch rice
Iced buko
and kamote
tops
rice
Lanzones
Ube-macapuno
Ice cream
rice
Green apple
Boiled rice
Chilled nata de
coco

Halo-halo Ginataan Puto pao Spaghetti with Cheesy Lomi Inihaw na saba
PM Snack munggo meat sauce ensaymada

Pork-veggie Kadyos, baboy Veggie patties Buttered Ginataang biya Beef bulalo Chicken salpicao
embutido at langka with with liver shrimp with Upo-carrot nilaga with with mushroom
Boiled rice sweet potato Boiled rice garlic gisado veggies and spinach
Dinner Sago’t gulaman leaves
Boiled rice
Banana shake Dinengdeng
Boiled rice
Boiled rice
Melon
Boiled rice
Choco ice
Boiled rice
Tropical fruits
Atis Latundan cream medley
Cycle Menu: Week 4
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Lychees Mangga Dalandan Ripe papaya Latundan Tiesa Guava
Skinless supsupin Corned beef Fruity oatmeal Tuna omelet Scrambled egg Potato-fruity
longganisa Champorado spaghetti Boiled egg Boiled rice with bacon salad
Scrambled egg with tuyo Toasted Chocolate drink Fresh milk bits Fried kikiam
with tomato, Milk
Breakfast
Hot choco pandesal Malunggay
onion and Milk pandesal
spinach Hot choco
Boiled rice
Fresh milk

Monggo buchi Bibingkang Sotanghon soup Chicken arroz Egg sandwich Chicken lomi Tuna sandwich
AM Snack galapong caldo

Chicken Sardines- Pesang dalag Pork igado Chicken Arroz a ala Ginulay na mais
pochero kalabasa with sayote Adobong sitaw almondigas Cubana at dahong sili
with veggies patties & pechay Boiled rice Vegetables Apan-apan Fried dalagang
Boiled rice Boiled rice and Tahure- Buko pandan tempura Ripe mango bukid
Lunch Kamachile Pineapple tomato sauce
Boiled rice
gelatin Boiled rice
Lanzones
Boiled rice
Datiles
Chilled nata-
langka

Pancit canton Chocolate Mangga at Mais con yelo Kalingking Inihaw na mais Siopao bola-bola
PM Snack crinkles suman

Sinigang na Pork barbecue Chicken Tokwa balls Fried turcillo Spaghetti with Pininyahang
talakitok with Kalabasa-patani shanghai with gravy Munggo gisado chicken manok
veggies gisado Sigarilyas gisado Boiled rice overload meatballs Fried lumpiang
Dinner Pork strip fritters
Mango-sago
Boiled brown
rice
Boiled rice
Ube halaya
Kamote buchi Boiled rice
Saba con yelo
Garlic toast
Pineapple-
ubod
Boiled rice
gelatin Pulvoron orange juice Crema de fruta
The Philippines’ Future is Today’s Filipino Children
By Maja Bethzaida S. Decena

Dr. Jose Rizal, the Philippine national hero said, “The youth is the hope of our future.” Each Filipino child, regardless
of gender or economic background, is vital in the development of our country. Investment in children’s health and
nutrition yields positive impact on Filipino society and the Philippine economy.

Most people take action to improve nutrition because it is a fundamental human right, ethical, and national security
concern (World Bank, n.d.).

Unaddressed Malnutrition has High Cost

Lotta Sylwander, the UNICEF Philippines Country Representative, suggested politicians review the report on the
costs of undernutrition and “be bothered…be concerned about the massive losses of money, of capacity, of moving
the country forward.” Inadequate nutrition does not only kill children but also cost the Philippine economy. UNICEF
(2018) reported that the Philippines loses PhP 220 billion each year due to high prevalence of child malnutrition.
These losses can be used for programs and projects that can improve the Filipinos’ social welfare.

Children who remain stunted at age five are more likely to drop out of school and repeat grade levels (Save the
Children, 2016). There is 33 percent higher chance for children who are stunted before age five to repeat grade
levels than those who are not. Child stunting that caused grade level repetitions cost families and government a total
of PhP 1.23 billion each year. Philippine government shoulders 57 percent of this cost (Save the Children, 2016). The
overall cost of malnutrition each year is 1.5 percent of the Philippine GDP (UNICEF, 2018).

Return of Investment in Nutrition Outweighs the Cost

The country needs PhP 32.82 million each day to aid the 3.28 million stunted children, 6 to 47 months old (ENNS,
2018). A pack of complementary food that these children need daily only cost PhP 10. At most, 120 feeding days
are required to ultimately make a difference in nutritional status of children (DSWD Guidelines on Supplementary
Feeding).

The report of UNICEF (2018) includes a benefit-cost ratio of investing in child’s nutrition. The Philippines can expect
USD 12 in benefits for each one USD of cost in addressing undernutrition. Also, dollar spent to avert stunting below 24
months old children can save USD 102.99 in education, health, and productivity cost (Hodinott, Alderman, Behrman,
Haddad, & Horton, 2013). Former National Nutrition Council Executive Director Maria Bernardita Flores said that
there is an estimated PhP five billion nutrition investment needed every year for implementing key interventions,
especially during the first 1,000 days of life of Filipino children.

Improved Nutrition Facilitates Economic Growth and Increases Productivity

Pieces of evidence show that there is two-way relationship between economic growth and nutrition. Economic
development can contribute a modest pace in the improvement of nutrition. The basic building block of human
capital is proper nutrition. This capital contributes to overall economic development. Equitable and sustainable
growth in developing countries such as ours will help in making Philippines into a developed country. Well-nourished
Filipinos are drivers of stronger economic growth.
Addressing Malnutrition

The Philippine Plan of Action for Nutrition (PPAN) 2017-2022 seeks to address malnutrition in the country. PPAN
has 12 programs and 46 projects. Eight of these programs are nutrition-specific, three are enabling support
programs, and one is nutrition-sensitive. Among the projects are the enforcement of milk code, rice fortification
with iron, supplementary feeding of school children, and school crop production for supplemental foods.

The programs and projects of the government for nutrition are investments for the future. Poor nutrition throughout
childhood is detrimental. It can impair children for their lifetime and strengthens the vicious cycle of poverty and
malnutrition. Undernourished children who receives lower human capital investment and have poorer health in
adulthood will earn lower wages (Belli, Bustreo, & Preker, 2005). This condition, in turn, will also affect the next
generation of Filipino children and future economic growth of the country.

Addressing malnutrition is not just about human rights; it is also an economic concern. Nutrition specific projects
are being implemented in schools to reach malnourished children. These programs and projects for children can
result in productive and better-educated adults and produce favorable demographic changes in the Philippines
(Belli, Bustreo, & Preker, 2005). Children are the future workforce and consumers who will generate tax revenue
to drive the Philippine economy. Children’s overall well-being is a valuable economic investment.
 Nutritional Needs of School-age Children
By Andrea Marie P. Malit

School-age children are between 6 to 12 years of age. They have a steady but slow rate of physical growth
while muscular strength, motor coordination, and stamina increase progressively. As a result, their nutritional
needs are high and critical.

Common nutritional problems of school-age children shifted from problems of nutrient deficiencies to
problems of excess nutrition. According to the DOST-FNRI 2018 Expanded National Nutrition Survey (ENNS)
results, rates of stunting among school-age children have decreased from 31.1 % to 24.5 % but still a public
health problem of high severity. Moreover, overweight and obesity prevalence among school-age children has
continued to rise over the years reaching 11.7 % from 8.6 % in 2015. The prevalence of obesity is increasing
and the beginning of eating disorders can also be detected among children in this age group.

Eating problems faced by school-age children make them prone to other nutritional problems such as iron-
deficiency anemia, undernutrition, overweight and obesity, and dental caries. These nutritional problems may
be attributed to the eating behaviors formed during this age such as skipping meals, poor appetite, having
sweet tooth, and liking of fast food. Thus, it is especially important for school-age children to have adequate
nutrition and healthy eating behaviors that can help prevent immediate health problems as well as promote
healthy lifestyle, which in turn may reduce risk of the child developing chronic diseases later in life.

Providing children with adequate nutrition during their school-age years is a good way to ensure that they are
able to reach their full potential for health, growth, and development. At this stage, they are more prone
to malnutrition than adults, thus, their nutrient intakes should reach the recommended levels. The essential
nutrients for optimal nutrition are:

1) Energy
From pre-school to school-age, energy requirements of children per body weight decrease due to the
slowing but steady growth rate. However, school-age children are bigger and more active making them
need more energy for play and school work. Energy in the diet must meet recommended intakes in order
to spare protein from being used and avoid excessive weight gain. The Philippine Dietary Reference
Intakes (PDRI) developed by the Department of Science and Technology-Food and Nutrition Research
Institute (DOST-FNRI) recommends 1600 kcal and 1470 kcal for male and female children aged 6-9 years
old, respectively. The dietary energy may come from food sources rich in carbohydrates, protein, and fat.
2) Protein
Protein plays an important role in tissue repair and growth of a child. Consuming inadequate amounts of
protein may lead to protein deficiency and when prolonged. It may also result in permanent impairment of
physical and mental growth. The recommended protein intakes for male and female school-age children ages
6-9 years old are 30 and 29 grams, correspondingly. These intakes are generally met through a regular
intake of foods of animal origin, such as meat, fish, poultry, eggs, and milk and milk products. Other protein
sources of plant origin such as tofu, legumes, nuts and beans may also be consumed as alternatives.

3) Calcium
Poor eating habits formed during this age may cause nutritional deficiencies among children, especially
calcium deficiency. At this age, children tend to drink sugar-sweetened beverages which are high in sugar
but low in essential nutrients. School-age children are less likely to drink milk which is a good source of
calcium needed for building and maintaining strong bones. A glass of milk already provides almost half of
the recommended calcium intakes of 700 mg for children ages 6-9 years old.

4) Iron
Iron is involved in numerous bodily functions. It is an essential part of the hemoglobin, a carrier of
oxygen in the bloodstream, and is needed for growth and development as well as prevention of anemia
among children. Iron-deficiency anemia (IDA) is a common nutrient deficiency in children affecting 16.8 %
of schoolchildren based on the 2018 ENNS which increased from 14.0 % in 2015. IDA may cause adverse
effects on the behavior and mental performance of children. The dietary allowance for iron recommended
by the PDRI is 10 and 9 grams for male and female school-age children ages 6-9 years old, respectively.
Iron requirement for females, however, is significantly higher than males as they age in preparation for
the onset of menarche. Excellent sources of iron include meats, internal organs, poultry, fish as well as
dark, green, leafy vegetables like s aluyot, malunggay, camote tops, and kangkong.

5) Zinc
Zinc is also an important nutrient needed for growth because of its role in tissue and protein synthesis
and carbohydrate and energy metabolism. Deficiency in zinc intakes would lead to impaired growth and
development, delayed sexual maturity, loss of appetite, and impaired immune function among children.
Dietary allowances of zinc based on the PDRI for school-age children ages 6-9 years old are 5.1 and 5.0
mg, respectively, for males and females. Good sources of zinc are red meats, egg, and seafood.

The Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) developed
the Pinggang Pinoy ® which adequately translates the nutritional requirements of children into meals. This
nutrition tool may serve as guide in preparing the right kind and amount of food per meal to provide
nutritious and affordable meals for healthier kids.
 Simple ways to develop healthy eating among children
By Idelia G. Glorioso

Feeding program is done in public schools to address undernutrition • Limit snacking. Make sure that there is no eating of big
and short term hunger among school children. It also intends to snacks after school or filling-up on juice, soda, or even
increase classroom attendance and improve the children’s health milk before dinner.
and their nutritional values and behavior.
• If the child dislikes a certain type of food, cut this into
Although there is a feeding program for undernourished children bite-size pieces and combine with the child’s favorite
that is done in school, parents play a big role in improving the health food.
and nutritional status of their children. Parents should bear in mind
• Never force a kid to eat. This will only increase dislike for
that good nutrition should start at home. Children should learn to eat the food.
a variety of foods while they are still young. Parents should set the
• If the kid dislikes veggies, serve them at the early part of
example by doing what they preach in so far as eating habits are
the meal when he or she is hungriest.
concerned. They should set a good example by eating a variety of
foods. Remember, children are great imitators and observers. • Be artistic. Make dishes enticing. Colorful foods
presented in different shapes are more appealing to kids.

Here are simple tips that parents, particularly mothers and caregivers, • Involve the child in planning and preparing meals. This will
can follow to develop good eating habits of children: encourage kids to taste the food they helped prepare.

• Use new recipes every now and then. Kids get bored
• Good food habits should start while children are still when they eat the same food prepared the same way
every time.
young. Serve family meals that include foods from the
Pinggang Pinoy to familiarize the child with a variety of • Food is needed for nutritional health and should not be
foods needed throughout life. Pinggang Pinoy is a new, given as a reward or kept from the child as punishment.
easy-to-understand food guide that uses a familiar food
• A relaxed and sociable atmosphere
plate model to convey the right food group proportions on helps make mealtime pleasant and
a per-meal basis to meet the energy and nutrient needs enjoyable besides helping one to
digest food better.
of Filipino children. The plate has divisions that represent
recommended proportions of foods belonging to the
three food groups namely: Go, Grow and Glow. Half of According to the 2012 Nutritional Guidelines
for Filipinos developed by the Technical
the plate represents Glow foods consisting of fruits and Working Group headed by the Food and
vegetables. One sixth of the plate shows proportion for Nutrition Research Institute of the Department
of Science and Technology (DOST-FNRI), eat
Grow foods such as meats, eggs, poultry, fish, beans and
a variety of foods everyday to ensure that all
legumes. One third of the plate is Go foods comprising nutrients are provided in proper amounts and
rice, corn, bread, oatmeal, bread and rootcrops. for a balanced diet.

• Eating regularly helps develop a child’s appetite and

prevents meal skipping.
 Farm to Table: Nourishing the Next Generation
By Maja Bethzaida S. Decena

The practice of healthy eating starts at a young age. It dictates the

children’s health and dietary habits for life. Nourishment at early age
has a profound effect on child’s growth and development. One way
to encourage healthy eating among school children is through school
gardens

School-based feeding program

Since 1997, the government, through the Department of Education

(DepEd), initiated school feeding program, which aimed to address
short term hunger among public school children. The feeding
program campaign changed throughout the years. Today, it focuses
on undernutrition prevalence reduction among school children
(Agdeppa et al., 2018).

https://fanssea.searca.org/news-and-updates/fanssea-news/school-gardens-for-learning- School feeding has positive impact on children’s school performance,

improved-nutrition-and-savings
weight, and height. Launched in 2007, Gulayan sa Paaralan Program
intends to complement the supplementary feeding program and
raise awareness on the health and nutritional benefits of vegetables.
Nonetheless, crops harvested are not fully integrated into School-
Based Feeding Program – SBFP (Agdeppa et al., 2018).

Benefits of School Gardening

School garden helps children to witness how food is grown (from farm
to table). Children who have hands-on nutrition learning eat three
times more vegetables and fruits that those who do not (Tisch Center
for Food, Education, and Policy, 2017). School gardens compared
to lectures and worksheet gives an experiential, hands-on learning
https://fanssea.searca.org/news-and-updates/fanssea-news/school-gardens-for-learning- environment. Kids were able to smell the leaves of the plants and have
improved-nutrition-and-savings their hands dirty while planting and harvesting. These experiences of
working in the garden are world activity that engages children and • Supplementary feeding of school children: this focuses on
encourages them to explore and reason (Shafer, 2018). undernourished school children; and

It takes 35 to 50 hours of nutrition education each year to completely • Food plants for producing supplementary foods: aims to
change children’s food preferences. Most children receive an average complement SBFP.
of 3.4 hours of nutrition education yearly. Existence of school garden
encourages educators to make nutrition education a consistent part These projects are designed for children’s growth and development
of school children’s educational experience (Ringstrom, 2018). starting from fetal stage. Proper nourishment is vital for every
child’s development. Amid innovation in education, there is still
Spending days to months growing their food, kids will feel proud and some low-tech changes like school gardens that can aid children’s
connected to their garden. Children’s repeated exposure to tilling development (both physically and mentally). This low-tech change
school gardens and growing their food build emotional connection complements other programs on nutrition. Proper nourishment
to food. It is vital for behavior change. This change is the key for kids among children supports their social and academic
to try new dishes with open mind (Shafer 2018). success. Integrating nutrition education and SBFP
with school gardening builds connections and
behavioral change for children to improve their
For decades, the government is battling against all forms of food preferences toward healthier eating habits.
malnutrition. There are eight programs under the Philippine Plan of
Action for Nutrition (PPAN) that the government is implementing. One
of the programs is the National Dietary Supplementation Program.
This program encompasses five projects/components (NNC, 2017):

• Supplementary feeding of pregnant women: aims to attain

optimum growth and development of fetus;

• Complementary feeding of children 6-23 months old: aside from

breast milk, solid food is introduced to the child’s diet;

• Supplementary feeding of children 24-59 months old;

 Food Safety Tips for Food Handlers
By Shannen Faye Q. Arevalo

Supplementary feeding helps food-insecure families by providing adequate nutrition especially to

undernourished children. Successful implementation of feeding programs comes with proper food
handling as food safety is the responsibility of everyone especially food handlers working in school
feeding programs. To prevent outbreaks of food-borne diseases in schools, here are a few tips:

A. Buying food

1. Always follow a schedule of purchasing raw materials to ensure freshness of ingredients.

2. Always check food labels and expiration dates.
3. Fish, meat & poultry must smell fresh with no visible signs of discoloration.
4. Vegetables and fruits should not have bruises or discoloration.
5. Avoid buying dented, swollen, and or leaking canned containers or other similar
packaging.

B. Preparing food

1. Always wash your hands before and while preparing raw food.
2. Preparation area must be cleaned, well-maintained and pest-free.
3. Separate raw meat, fish and poultry from cooked food.
4. Use separate utensils (chopping board, knife, etc.) for raw and cooked food when
preparing foods.
5. Use separate towels for specific working stations.
6. Work attire
• Keep clothes clean to prevent carrying contaminants into the kitchen.
• Use different apron when working in different stations to prevent cross contamination.
• Wear hair net, face mask and use disposable gloves when handling raw and cooked
foods. Change disposable gloves regularly.
• Use non-slip and full covered shoes that protect you from burns, spills and splatters.

7. Hygiene practices
• Do not handle foods if you are sick.
• Never cough or sneeze over the food.
• Wash hands with soap for at least 20 seconds before and after handling foods.
• Keep the working surfaces and countertops clean with hot and soapy water or with
Source: Academy of Nutrition and Dietetics
any anti-bacterial sanitizer.
• Do not wear jewelries, nail polish and or artificial fingernails as they might
contaminate the food.
• Cover all cuts and wounds with bandage.
 Use correct color coded
chopping boards
C. Storing Food

1. Leftovers should be placed in the refrigerator within 2 hours of being cooked.

2. Store raw food at the bottom of the refrigerator to avoid its juices from dripping to Raw meat
other food.
3. Cover leftover ingredients, wrap them in an airtight packaging, or seal them with plastic
wrap.
4. Refrigerator temperature should be below 41 °F (5° C) and freezer temperature should
be 5 °F (-15 °C).
5. Label ingredients with name, date, and time of purchase before storing. Apply First in
First Out (FIFO) and First Expiry First Out (FEFO). Raw fish
6. Only take out refrigerated raw food when needed.

D. Cooking of food

Temperature and Time

1. As microorganisms grow in a “Temperature Danger Zone” of 40 °F to 140 °F (4 °C to 60 °C), Raw
avoid leaving unattended food in the open. Don’t keep food exposed at Temperature
Danger Zone for more than 4 hours because that is enough time for the microorganisms poultry
to multiply in the food.
2. Do not set out eggs, meat, poultry, seafood, or milk at room temperature for long.
3. Poultry meat should be cooked at 165 °F (74 °C), while beef and pork at 145 °F, and ground
meat at 160 °F (71 °C). Eggs should be cooked until yolk and white are firm. Seafood should
be cooked at 145 °F (63 °C) or until flesh is opaque or no longer transparent. Fruit &
E. Serving food
vegetables
1. Cooked food should be consumed within 2 hours.
2. Before and after portioning of food, temperature and time of dishing out should be
recorded.
3. Use different set of utensils for cooking and serving. Cooked
4. The table that will be used for serving should be wiped of any dirt or covered with meats
table cloth.
5. Make sure children wash their hands before they eat.

Feeding rooms should always be cleaned to prevent the presence of pests. Wastes should be
segregated and there should be sanitation plan for all implementers. Let us all take extra measures
to follow these reminders to prevent spread of harmful bacterias that can cause food poisoning.
Bakery
& dairy

Source: National Sanitation Foundation International

 Technical Working Group
Food Research and Development Section - Knowledge Diffusion Section (KDS)- Technical Advisers
Nutrition and Food Research and Technology Diffusion and S&T Services Division (TDSTSD)
Development Division (NFRDD)
Marietta M. Bumanglag Idelia G. Glorioso Mario V. Capanzana, Ph.D.
Senior Science Research Specialist Supervising Science Research Specialist Director
Eirene Agustin B. Arnejo Shannen Faye Q. Arevalo Milflor S. Gonzales, Ph.D.
Science Research Analyst Science Research Specialist I Chief Science Research Specialist, TDSTSD
& OIC, Office of the Deputy Director
Veronica Vianca C. Salazar Andrea Marie P. Malit
Science Research Analyst Science Research Specialist I Imelda Angeles-Agdeppa, Ph.D.
Chief Science Research Specialist, NAMD
May Ann D. Gironella Maja Bethzaida S. Decena & Scientist II
Science Research Specialist I Science Research Specialist I
Engr. Rosemarie G. Garcia
Johann Christian P. Fonacier Marilou R. Galang Chief Science Research Specialist, NFRDD
Science Aide Senior Science Research Specialis t
Jester C. Viriña
Erlinda V. Ilao Supervising Administrative Officer
Science Research Analyst & OIC, Finance and Administrative Division
Romeo R. Artuz Rosemarie J. Dumag
Administrative Assistant II Supervising Science Research Specialist, SLG
Eva L. Rebato Mildred A. Udarbe
Laboratory Aide I Supervising Science Research Specialist
and President FNRI EA, Inc.
Lucito A. Sila
Science Aide
Milflor S. Gonzales, Ph.D.
Chief Science Research Specialist, TDSTSD and Editor
PHILIPPINE COPYRIGHT 2020
BY
DEPARTMENT OF SCIENCE AND TECHNOLOGY
FOOD AND NUTRITION RESEARCH INSTITUTE
For more information, write or call the Department of Science and Technology - Food and Nutrition Research Institute
DOST Compound, General Santos Avenue, Bicutan, Taguig City 1630, 8-837-2934 or 8-837-3164, [email protected] or [email protected]. website: fnri.dost.gov.ph