65 years of providing good nutrition

MANILA, Philippines -  The Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology recently commemorated its 65th anniversary by honoring the partnerships it has established through the years, particularly with various entities from the private sector that have helped the Institute fulfill its mission to provide data and innovative technologies that promote good nutrition to the Filipino people.

FNRI Director Mario Capanzana called on all sectors of society to help the country address malnutrition.

Among FNRI’s long-standing corporate partners is Nestle Philippines, which considers the Institute a vital ally in research and development.

Jojo de la Cruz, business executive manager for Dairy Health and Nutrition Solutions of Nestle, thanked FNRI for the recognition it bestowed on the company.

De la Cruz explained that FNRI, through its research and studies, has helped Nestle formulate programs that address malnutrition. Among these are meal planning suggestions, food nutrition data, and other information that have enabled Nestle to promote ways for adults and kids to grow up healthier and stronger.

FNRI’s research on the importance of drinking fortified milk, for instance, was especially revealing, as it reinforced milk’s role in helping improve malnutrition and micronutrient deficiency among school children. According to the latest FNRI National Nutrition Survey, the prevalence of iron deficiency anemia and zinc deficiency among Filipino kids remains high. Roughly three out of 10 schoolchildren suffer from these nutrient deficiencies, while those who were underweight and under-height remain high.

FNRI conducted an efficacy study from six schools in Pasig City, feeding schoolchildren with fortified milk every day for four months. The results showed the benefits of improved iron and zinc intake as the children registered a marked increase in height, and improved cognitive scores in test puzzles and storytelling which measured focus, comprehension, memory, and responsiveness.