Nutritional Values of

Vegetables
Dr. Eloisa E. Usman
Regional Nutrition Program Coordinator
NNC-ARMM
 Why are people hungry?
Unavailable or insufficient HUNGER No money to buy
food to eat food

Low food production Low income

Ex. Gulayan sa Paaralan

Poor food distribution Low capacity to

system improve income

Poor knowledge on
nutrition
Large family size
 Consequences of malnutrition
Early death

Infections
Inability to concentrate
Weak resistance in school

Malnourished School
children drop-out
Violation of
Poverty human rights
Lack skill/
low literacy
Low Under/unemployed
productivity malnourished adults
 Increased risk of adult
Higher mortality rate Impaired mental dev’t.
chronic disease
BABY
Low Birth Weight
Inadequate catch
ELDERLY
up growth
malnourished

Inadequate fetal nutrition CHILD

stunted
WOMAN
malnourished Reduced mental
capacity
PREGNANCY
low weight gain ADOLESCENT
stunted Reduced mental
Higher maternal mortality capacity

Source: ACC/SCN (2000). Fourth report on the world nutrition situation.

 There are six (6) classes of nutrients

1. Carbohydrates 4. Vitamins
2. Fats 5. Minerals
3. Proteins 6. Water
 Energy intake, macronutrients
and micronutrients
• Energy is supplied from macronutrients (protein, fat and
carbohydrate).
Total energy intake
P rotein F at Carbohydrate
15- 20%
10–20% 20-30%
20- 25% 55-70%
50-70%*
*percentage of total energy

• Micronutrients (vitamins and minerals) required for essential

metabolic reactions in the body.
Prevailing nutrition problems
1. Hunger
2. Protein-energy malnutrition
3. Micronutrient deficiencies
4. Overnutrition
5. Diet-related noncommunicable
diseases
 4 major micronutrient deficiencies
Deficiency of: Results in:
Anemia and decreased
Iron
intelligence
Iodine Goiter and cretinism
Xerophthalmia, blindness,
Vitamin A
death
Zinc Multiple disorders
Gulayan sa Paaralan is one of
the interventions against
hunger and malnutrition
Recommendation on fruits & vegetables intake
Minimum of 400g of fruit and vegetables per day
(excluding potatoes and other starchy tubers) for
the prevention and alleviation of several
micronutrient deficiencies, especially in less
developed countries.
Vitamin A

Ampalaya
(Bitter Melon)
Vitamin A
Iron
Calcium
Phosphorus

Squash
High Fiber
Vitamin B

Eggplant
High in fiber
High in Calcuim
Phosphorus

Okra / Lady’s finger

Good source of
protein
Calcium
Vitamin A, B & C

Sitao
Vitamin A
Vitamin C
Potassium
High fiber
Lycopene

Tomato
P- rotein
E-nergy
C-alcuim
H- fiber
A-ascorbic acid
Y-ero (iron)
Pechay
Have a water
content (helps to
flush out toxins
from the body)
Vitamin A & C
Lycopene

Pepper
The high water and
mineral content
Vitamin A, B3, B5, C, K,
betacarotene, biotin,
folate, calcium, iodine,
iron, magnesium,
manganese,
Phosphorus, potassium,
Silica & Zinc

Cucumber
Vitamin A & C
Iron
Calcuim
Zinc
Bêta-carotene
High protien

Malunggay
Vitamin A & C
Calcium

Kangkong
Vitamin A, B1, B3, B5,
B6, C, E & K
Beta carotene, biotin,
folate, calcium, iodine,
iron, magnesium,
manganese,
phosphorus, potassium,
selenium, Zinc
Carrot
Fibers
Certification Guidelines
 What is NeoNutriChoice?
NeoNutriChoice - a certification
award given to a school canteen for
complying with the healthy nutrition
standard set by AAHTF Nutrition
Committee.
Scope and Coverage
•The coverage of this
certification is open to all
school canteens in ARMM
unless amended by AAHTF.
 Criteria in the Selection and
Certification
• The backbone in selecting food
products shall be in conformity
with low-sugar, low-fat, low-salt
and high-fiber foods. It shall have
the following servings and features:
• Carbohydrates especially fortified
with iron or Vitamin A;
• Fish, poultry products and other
healthy sources of proteins;
• Vegetables;
• Fresh fruits;
• Milk and milk products;
• Using iodized salt;
• Not selling junk foods;
• Not selling soft drinks;
• Not selling food products containing
preservatives;
• It has hand washing area with soap
and running water;
• It is tobacco-free;
• The Food Handlers wear
hairnets or any appropriate head
caps;
• Presence of toilet facilities inside
the canteen or proximal to it
inside the school campus;
• Presence of a deployed Barangay
Nutrition Scholar (when
available) in the barangay where
the school is situated; and
• Other criteria that the AAHTF
Nutrition Committee may
require.
 Other conditions and criteria
– All other conditions and criteria
not mentioned or explicit in
this certification guideline shall
be dealt by the AAHTF
Nutrition Committee for final
decision.