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What to know about Milk?
Milk is a white liquid form that is produced by the mammary glands of mammals, including humans (Encyclopedia Britannica, 2022). Milk, specifically breastmilk, is the first food for humans. Breastmilk is the ideal and most preferred food for infants as their digestive systems develop and mature (Harvard T.H. Chan, n.d). Similarly, it is considered the only natural food that contains all the necessary nutrients for the body and is well tolerated. The World Health Organization (WHO) recommends the adherence to exclusive breastfeeding for the 6 months of life with continued breastfeeding up to two years of age and beyond.
It is proposed in Kumainment No. 2 with a message of ‘Sa unang 6 months ni baby, breastfeeding lamang; mula 6 months, bigyan din siya ng ibang angkop na pagkain’ which reminds that the breastmilk provides the perfect nutrition and everything that the infants need for healthy growth. It contains an abundance of easily absorbed nutrients, antioxidants, immune properties, enzymes, and live antibodies. The major components of milk are water, protein, fats, carbohydrates in the form of lactose, and minerals.
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Tea is a widely consumed beverage worldwide. A hydrating drink with a wide variety of flavors. Tea is a common beverage across many cultures. The taste varies depending on the production area, cultivation method, and processing method of the tea leaves. Black tea is the most popular tea in the world, followed by green tea, oolong tea and white tea (Brennan, 2020).
While the majority of traditional teas are low in nutrients, they are high in polyphenols. These are plant compounds that may have health-improving qualities and give teas their distinctive flavor and aroma (Harvard T. H. Chan, 2022). Tea is low in calories, making it ideal for low-calorie diets. The caffeine content of tea differs by variety, but in general, tea has much less caffeine than coffee. This article discusses the nutritional and health benefits of drinking tea, as well as the side effects that tea can have.
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Why do we feel happy when we are drunk? Is it because of who we are with? Is it because of the moment? Or is it because of what we drink?
Why does alcohol make you happy? Alcohol is an addictive substance, which means it has the power to significantly alter our thoughts and feelings, even if we do not usually recognize it as such. Here, we will know why and how alcohol makes us happy and its diverse effects on health.
In most cases, people drink beer, wine, and distilled spirits like tequila, vodka, and gin. While barley and grapes are used in the fermentation of beer and wine, other types of starches or sugars are used in the fermentation of distilled spirits and flavorings. Alcohol's adverse effects on health extend beyond feeling groggy and lethargic the morning after a night of drinking. Experts have shown that alcohol can have both favorable and harmful effects on the body depending on how much, for how long, and how often you drink.
Read more: Nutri-SIP Facts: Happy hour and the benefits and risks of alcohol
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- Category: Region 10
12 October 2022, Cagayan de Oro City – One of the targets of the Philippine Plan of Action for Nutrition is to eliminate micronutrient deficiencies. To ensure the eradication of Iodine Deficiency Disorder (IDD) in Northern Mindanao and achieve universal salt iodization, the Regional Bantay Asin Task Force (RBATF) X conducts semestral salt monitoring.
Last 7 October 2022, the task force visited the major salt suppliers in the region, namely: (1) Arvin International Marketing Inc. and (2) Artemis Salt Corp. The task force also collected and tested the salt samples onsite.
The RBATF X was composed of the Philippine National Police (PNP) Regional Office 10, Philippine Information Agency (PIA), and National Nutrition Council (NNC) X and was accompanied by Mr. Noel Maandig, Cagayan de Oro City Sanitary Inspector.
Read more: RBATF 10 visits major salt distributors of NorMin
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“Dili kompleto akong adlaw kung dili ‘ko maka-kape”, we often hear from the people around us.
Many consider coffee a well-liked beverage, known for increasing focus and boosting energy. Coffee is one of the beverages which most people consume worldwide. Based on a statistical report on the market revenue for global consumption of coffee (2022), in the years 2020-2021, 60-kilogram bags of coffee weighing roughly 166.63 million were consumed, up from 164 million bags the year before. While in the Philippines, the total coffee consumed in 2020-2021 was about 3.3 million 60-kilogram bags (Statista Research Department, 2022).
Coffee is made from roasted coffee beans, grinding them into tiny particles often soaked in hot water before being filtered out. It can be served hot, cold or iced, but coffee is frequently served hot. Coffee is a dark-colored, bitter, and slightly acidic beverage primarily because of its caffeine content. According to Açıkalın (2018), caffeine in coffee stimulates the central nervous system (CNS), the heart, and the muscles. Through this, the health effects of coffee are controversial. Consequently, this article highlights its benefits and risks to human health.
Read more: Nutri-SIP Facts: Spilling the BEANefits and risks of coffee
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2 October 2022, Cagayan de Oro City – Nutrition Officer III Sheena Marie G. Talle, Project Development Officer I Vazamija Therese A. Villasi and On-the-Job Trainee Lhalene Flores of National Nutrition Council X conducted orientation on Nutriskwela Community Radio Station Guidelines and monitoring to Radyo Kalilang 104.9 DXNN-FM MHz last 19 September 2022 at Kalilangan, Bukidnon.
It was attended by thirteen (13) participants composed of station personnel and Community Radio Council members.
Prior to the orientation, NNC X team paid a visit to Municipal Mayor Raymon Charl O. Gamboa and provided updates on the previous monitoring result last 20 May 2022. Mayor Gamboa committed for the improvement of the station, and informed that he recently approved supplemental budget of ₱500,000.00 to support the station operations.
Read more: Radyo Kalilang CRC, personnel undergo orientation on Nutriskwela CRS Program
