Alaska Milk Corp. campaign: ‘Tamang Tangkad at Bigat’
October 2, 2018
FOR some time now, people think that a person is healthy because he is heavy. However, this is not always the case. This is what Idelia G. Glorioso, senior science research specialist of the Department of Science and Technology–Food and Nutrition Research Institute of the Philippines (DOST-FNRI), said during the media discussion held in Cebu last Sept. 26 together with Alaska Milk Corp.
According to the 2015 Updating of the Nutritional Status of Filipinos developed by the FNRI, one out of every three children in the Philippines aged five to 10 is suffering from stunted growth. Similarly, one out of every three children aged five to 10 years old is underweight.
According to Glorioso, the stunted growth rate in Cebu City is higher than the Philippine average. Stunted growth and being underweight are problems that should be seriously addressed. This could lead to loss of productivity and opportunities for those affected, and even to nutrition-related diseases later in life.
On the forefront of the campaign, Alaska presented its new Alaska Fortified Milk Drink which is rich in Vitamin D, high in calcium and iron, and packed with protein. It is essential to be included in the “Pinggang Pinoy,” a recommended proportion per food group for every meal and includes the “go, glow and grow” foods.
Alaska envisions to promote affordable nutrition in the Philippines for Filipinos to achieve their maximum potential and to grow competitive in life. Alaska encourages everyone to drink milk every day, maintain a balanced diet and live an active lifestyle. Nothing beats a kid achieving “ang tamang tangkad at bigat” (the right height and weight). Michael Rey M. Cortes, Contributor
JENNY Marie D. Blancaflor won the Best Oral Presenter award at the recently concluded International Conference on Advance Pharmacy and Pharmaceutical Sciences (ICAPPS) at Bukittinggi, West Sumatra, Indonesia on Sept 26-29, 2018.
Blancaflor bested 36 other competitors from Indonesia, Malaysia, Bangladesh, Philippines and Japan on pharmacy and pharmaceutical sciences research.
Blancaflor, a faculty member of the Department of Pharmacy College of Health and Allied Medical Professions of University of San Agustin, presented her studies on the phytochemicals from Kadios (Cajanus cajan) seeds that have the potential as antibiotic against drug-resistant bacteria.
Kadios is a staple of the Western Visayan diet and the major ingredient of the Ilonggo dish called kadios-baboy-langka (KBL).
Aside from a certificate of recognition, Blancaflor received a cash prize of 2,000,000.00 Rupiah (7,000 pesos). Her research work is a technology generated by the newly established research centers in USA: the Center for Natural Drug Discovery and Development (CND3) and Center for Chemical Biology and Biotechnology (C2B2).
Blancaflor recently completed her Master of Science in Pharmacy degree at University of Santo Tomas, Manila through the University of San Agustin scholarship program and mentorship of Dr. Doralyn S. Dalisay, a Deparment of Science and Technology (DOST)-Balik Scientist.
Another faculty member who presented a research paper at the 2018 ICAPPS is Nilita Sirikit P. Villanueva.
Nilita Sirikit P. Villanue (Oral Presenter), Dr. Doralyn S. Dalisay (Plenary Speaker), and Jenny Marie D. Blancaflor (Oral Presenter) at the 2018 ICAPPS Conference at Bukittingi, West Sumatra, Indonesia last September 26-29, 2018.
Villanueva’s study is on anticancer activity of a mangrove plant Barringtonia asiatica, locally known as bolubitoon. Bolubitoon is known for its folkloric use for cysts and tumors.
Villanueva is finishing her thesis for Master of Science in Pharmacy at Centro Escolar University, Manila. She conducts her thesis work at CND3 and C2B2 as well under the mentorship of Dr. Dalisay and is supported by USA scholarship program.
Blancaflor and Villanueva were accompanied by Dr. Dalisay, who was an invited Plenary Speaker at the 2018 ICAPPS. She joined other Plenary Speakers from the Netherlands, Japan, UK, Australia, Malaysia and Indonesia. She showcased the research outputs on drug discovery at the CND3 and C2B2 of USA. Dr. Dalisay is the current Director of C2B2.
The key aim of the 2018 ICAPPS is to accelerate and disseminate research in pharmacy and pharmaceutical science. It provided participants with an excellent platform for sharing of experiences and discoveries on cutting-edge research methods and findings on various topics such as drug discovery and development, pharmaceutical sciences and technology, biotechnology, pharmaceutical analysis, pharmacology, toxicology, clinical pharmacy, and pharmacy community.
Silliman University opens food lab to MSMEs in NegOr
By Roi Anthoni LomotanPublished On October 2, 2018
Representatives of different sectors take a look at the food processing equipment which will be used in the SUNDD-DOST Food Laboratory. The food laboratory located at Silliman University - Nutrition and Dietetics Department (SUNDD) Building in Dumaguete City was formally opened on September 27, 2018. This is a joint project between SUNDD and the Department of Science and Technology which aims to assist MSMEs engaged in food business in their product development. (ral/PIA7-NegOr)
DUMAGUETE CITY, Sept. 30 (PIA) — The Silliman University - Nutrition and Dietetics Department (SUNDD) opened its food laboratory to Micro, Small, and Medium Enterprise (MSMES) engaged in food industry who seek assistance in improving and developing their products in Negros Oriental.
On Sept. 27, SUNDD together with the Department of Science and Technology (DOST)-Negros Oriental officially launched the SUNND- DOST Food Laboratory located inside the university.
The event was attended by university officials led by SU President Dr. Betty Cernol-McCann, DOST-7 Assistant Regional Director Engr. Jesus Zamora, DOST-Negros Oriental team headed by Provincial Director Engr. Gilbert Arbon, and local partners of DOST.
The food laboratory is equipped with pulverizer, blender or grinder, moisture analyzer, vacuum sealer, band sealer, dryer, refractometer, water activity meter, and PH meter.
The food laboratory aims to support the local food processing industry including community-based livelihood groups with enterprise development services related to product strategy development and product design and development including scientific research or testing, technology training, information and advisory services, and kitchen - scale trial productions.
“We have product development, we also have product testing, we can check the shelf life of your food, the PH, the moisture of your product, and we can also help you develop your food,” said Asst. Prof. Jin Genove, chairperson of HE-ND Department of Silliman University.
"The packaging, that is in partnership with Foundation University. They have two faculties there who are trained in packaging. Whenever it’s about packaging design, we ask their help,” she added.
Genove explained that MSMEs can approach SUNDD and have a consultation meeting with them and the department will assign one faculty member who will be the director of the said project.
The food laboratory is a joint endeavour of SUNDD and DOST under the Grants in Aid (GIA) Project.
It was SUNDD who submitted the proposal to DOST and it was the department that granted the equipment estimated to cost P500,000.
SU official Dr. Michele Naranjo said the idea for the establishment of a food laboratory came after the university and DOST had initial talks on how to help food establishments in Negros Oriental.
Based on the business name registration data of the Department of Trade and Industry (DTI), there are more than 2,000 food processing enterprises in the province and most of them are MSMEs.
"These food processors do not do product development mainly due to lack of resources and most of their products may be described as traditional, copycat or generic. MSMEs are therefore most vulnerable to competition from foreign firms especially now where is an integrated ASEAN market,” Naranjo explained.
“With new acquisitions of equipment, it is our hope that our students, our partners, our MSMEs, our stakeholders will avail of the food technology expert services via training, consultancy, and product development program that will improve capabilities and will enable us to be more creative in developing new recipes or product formulation which you can use to start or improve your business,” She elaborated.
Meanwhile, DOST-7 Assistant Regional Director Engr. Jesus Zamora expressed his support to the project noting that the department is just “sowing seeds” and it gave his assurance that DOST will provide more assistance to the academic institution.
Zamora also urged the university to link up with its Food Innovation Centers (FIC) to for further assistance and development.
Aside from helping MSMEs, the food laboratory will also be utilized to enhance food research and development know-how of SUNND faculty and staff through training or consultancy. (ral/PIA-7/Negros Oriental)
