The document discusses fortified snack foods for kids. It provides background on malnutrition issues in the Philippines and food fortification programs and policies mandated by the National Nutrition Council and Republic Act 8976. Fortified foods can help address nutrient deficiencies, but snacks should be chosen carefully and consumed in moderation to avoid issues like obesity. A healthy diet emphasizes fruits, vegetables, and whole grains instead of heavily processed foods high in fat, sugar, and salt.

1. Fortified Snacks for
Kids
Ma. Katrina A. Demetrio, RND
Nutrition Officer II
Nutrition Information and Education Division
National Nutrition Council

2. Would you give fortified snack
foods to your kids?

3. We will talk about…
1. National Nutrition Council
2. The Philippine Nutrition Situation
3. Food Fortification
4. Advantages and disadvantages of
fortified snack foods
5. Promoting good nutrition for kids

4. he country s
policy-making
and coordinating
body on nutrition
T
National
Nutrition
Council

5. NNC MANDATE
Oversee hunger mitigation
program
Formulate national food and
nutrition policies and strategies
Coordinate the national food
and nutrition program
Advisory body on food
fortification

7. Malnutrition still prevalent
among Filipinos…
1. Protein-Energy Malnutrition
2. Micronutrient Deficiencies
3. Hunger
4. Obesity
5. Nutrition-related non-communicable
diseases

8. Nutrition Status
Underweight, 0-5 years 26.2%
Underweight, 6-10 years 25.6%
Underweight, 11-19 years 17.0%
At-risk pregnant women 28.4%
Underweight lactating women 13.1%
Chronic energy deficient adults 11.6%
Source: 7th National Nutrition Survey, 2009, FNRI-DOST

9. Nutrition Status
Overweight, 0-5 years 2.0%
Overweight, 6-10 years 1.6%
Overweight, 11-19 years 4.6%
Overweight adults 21.4%
Obese adults 5.2%
Source: 7th National Nutrition Survey, 2009, FNRI-DOST

10. Nutrition Status
Anemia, overall 19.5%
- Infants, 6-11 months 55.7%
- Pregnant women 42.5%
- Lactating women 31.4%
Vitamin A deficiency, children 40.1%
Iodine deficiency, children 11.0%
Source: 7th National Nutrition Survey, 2009 and 6th NNS, 2003, FNRI-DOST

11. Micronutrient Deficiency
Micronutrient Causes Consequences
Iron • Low absorption of iron;
presence of intestinal
parasites; malaria
• Low intake of iron -
rich foods
• Fatigue, reduced work
capacity; poor
cognitive development
and school
performance among
children
Vitamin A • Low intake of animal
foods, green leafy and
yellow vegetables;
yellow fruits
• Night blindness; poor
growth; weak
immunity to infection;
death
Iodine • Low consumption of
iodine - rich foods
• Frequent intake of
foods with high levels
of goitrogens
• Goiter, cretinism,
mental and growth
retardation, reduced
IQ, deaf - mutism

12. 1. Food fortification
2. Micronutrient
supplementation
3. Dietary diversification
Micronutrient malnutrition
interventions

13. Micronutrient malnutrition
interventions
• Dietary
diversification
• Food fortification
• Micronutrient
supplementation

14. Micronutrient Deficiency Prevention and
Control Program Intervention Strategies
Fortification
Diet Change
TIME
C
O
V
E
R
A
G
E

16. Food Fortification
• Involves addition of essential
micronutrients to widely consumed
food products at levels above the
natural state

17. ASIN (RA 8172), 1995
An Act for Salt Iodization
Nationwide
• Mandates that all salt for human and
animal consumption be iodized
• Food establishments and food
manufacturers to use salt that is
iodized

18. RA 8976 – Food Fortification
Law, 2000
… mandatory the fortification of
staples to address micronutrient
deficiencies of the Filipino diet
… voluntary fortification of other
processed food products

19. RA 8976
• Covers all imported and locally
processed foods or food products
for sale or distribution in the
Philippines
• All manufacturers/producers,
importers, traders, tollees,
retailers, repackers of food
products

20. Mandatory fortification of staples
RA 8976
Flour
+ vitamin A
& iron
Sugar
+ vitamin A
+ ironrice
+ vitamin A

21. RA 8976
Diamond Seal
• Staples that
pass
fortification
guidelines of
the DOH

22. Status of Food Fortification
Program
Mandatory fortification
119 brands of food staples with Diamond
Seal
• 44 oil products/brands
• 55 flour products/brands
• 9 rice products/brands
• 9 salt products/brands
• 2 sugar products/brands

23. RA 8976
Voluntary Fortification
 Through the
Sangkap Pinoy
Seal Program
 Approved products
are awarded the
seal by DOH

24. Status of Food Fortification
Program
Voluntary fortification
139 food products with Sangkap
Pinoy Seal

25. Rule VIII: Implementation, Monitoring
and Review
• DOH through Food and Drug
Administration as the lead
implementing and monitoring
agency
• NNC as the advisory body that
conducts periodic review or upon
industry petition

26. Rule VIII: Implementation, Monitoring
and Review
Agencies assisting FDA in monitoring
compliance:
1. Sugar Regulatory Administration for
sugar
2. National Food Authority for rice
3. Philippine Coconut Authority for oil
4. Bureau of Customs for imported products
5. LGUs for markets and food service
establishments

27. Rule VIII: Implementation, Monitoring
and Review
Implementation
• FDA formulates monitoring protocols
Reporting
• Business establishments and importers
are required to submit annual reports
on food fortification activities
• BOC reports all imported staples to FDA
prior to release

28. Applying for SPS
• Form IA
• Documents needed:
– Valid BFAD License to Operate
– Schematic diagram of manufacturing
process
– Result of product analysis for fortificant
– Shelf life study for fortificant stability
– Proposed label with seal

29. Applying for SPS
1. Submit form and requirements
2. Evaluation of documents
3. Payment of fees
4. Plant inspection and evaluation
5. Final evaluation based on plant visit and
review of documents
6. Payment of non-refundable contract fee
7. Awarding of Letter and Certificate of SPS
to applicant

30. Advantages of food fortification
• To food manufacturers
a. Fortification adds value to the
product thereby, increasing
demand
b. Helps promote good nutrition
among its consumers
c. Improves image of company

31. Advantages of food fortification
• To the consumer
a. Value for money
b. Improved nutrient intake from
consuming fortified foods
c. Food fortification seal provides
assurance of fortification

33. What are snack foods?
• Meals eaten between main/regular
meals (breakfast, lunch, dinner) to
lessen or ease hunger between these
meals

34. Snack foods
• Chips
• In foil packs
• Sandwiches
• Fruits

35. A nutritious snack
 Boiled banana, cassava,
camote, corn, peanuts
 Fresh fruits in season
 Sandwiches
 Add milk, fresh fruit juices

36. SNACKS
 Snacks should not be more
or equal to the amount of a
regular meal
 Snacks should be taken
more than 2 hours before a
regular meal

37. What are fortified snack
foods?
• Food products with label that claim
an additional nutrient/s was added to
make it more nutritious
• Food products that bear the Sangkap
Pinoy Seal

38. Food Fortification Program
Voluntary fortification
139 food products with Sangkap Pinoy Seal
• 17 noodles
• 52 snack foods
• 4 supplementary food
for infants
• 10 biscuits
• 10 breads and cereals
• 6 sandwich spread
• 9 cheese products
• 3 milk products
• 4 chocolate drinks
and other products
• 14 fruit drinks
• 8 meat and fish
products
• 2 condiments and
mixes

39. Upside of giving fortified snack
foods to kids
• Provide micronutrients generally
lacking in the average Filipino diet
• Cheap, sanitary packaged
• Less perishable
• Ready-to-eat
• No preparations needed

40. Downside of giving fortified
snack foods to kids
• Can be too fatty, salty
and sweet for children
(especially if consumed
often and in large
amounts)
• May cause obesity,
dental caries,
hypercholesterolemia

43. Fortified
snack food
• High in sodium,
fat
• Fortified with
iron and vitamin
A
• 1 cup = 160
calories
• Calories from fat
= 100
Traditional
snack food
(ex. boiled
corn)
• No added salt/
sodium and fats
• 1 piece = 100
calories
• More fiber

45. What is a healthy diet?
• Emphasizes fruits, vegetables,
whole grains, root crops & fat-free or
low fat milk
• Includes lean meats, poultry, fish,
beans, egg & nuts
• Is low in saturated, trans fats,
cholesterol, salt (sodium) & added
sugars

46. Teach the child
how to snack

47. Choosing snacks
• Consider the food guide/pyramid
for wise food choices
• Involve child in meal/snack
planning and preparation
– Encourage healthy snacking

49. To give or not to give…
• Choose items/products with Sangkap
Pinoy Seal
• Choose healthy
– Take note of fat, salt and sugar content
– Take in moderation
• Should not replace main meals

50. What s Important…
• Eating a variety of
foods from each of the
three food groups
(GO, GROW, GLOW)

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