Assignment in MSHR 507: Trends On Nutrition: A Paradigm Shif (Part I) & A Research Study (Part II)
Assignment in MSHR 507: Trends On Nutrition: A Paradigm Shif (Part I) & A Research Study (Part II)
Submitted to:
Dr. MILAGROS D. MAGSANOC
Submitted by:
BRIGIDA Q. ALAS
Table of Contents
Page
Title Page i
Table of Contents ii
Introduction
Latest Trends on Nutrition: 2011
Other Trends on Nutrition
CHAPTER I
Introduction
Background of the Study
Statements of the Problems
Definition of Terms
CHAPTER II
Review of Related Literature
CHAPTER III
Summary
Conclusion
Recommendation
Appendices
A. 5 International Recipes of Jute, Jews Mallow or Molohiya
B. 5 Local Recipes of Saluyot
C. Assorted Photos
(PART I)
TRENDS ON
NUTRITION : A Paradigm
Shift
INTRODUCTION
The Hospitality Industry plays a vital role in the Nurtition of our society specifically the Food
and Beverage Industry. It caters to all kinds of people, rich or poor, single or married, male or female,
individual consumer or family, it has no limit. With the new life style of today’s world, where both
parents are working, high demand of work hours and hectic schedules, people tend to divert in
fastfood products than cooking at home. This resulted somehow to create health problems of the
cumsumers since not everyone in the Food and Beverage Industry is concern about the food they are
serving. However, most of them value profit first and unconcious over the health benefits of the food
products.
Nutrition is a language of healthy life, proper diet and wellness of everyone. The
advocacy of “Health is Wealth” is in every corner of the world but sad to note that the
Poverty, Children and Health (Inquirer.net)malnutrition increased from 2005 to 2008, the
prevalence of underweight children aged 0-5 years increased from 24.6 percent to 26.2
Another problem that concerns nutrition, is the rampant obesity. Obesity is more of a
life and death issue than simply looking “bad.” Obese people are much more higher to
develop diabetes type 2 and if not given extra attention will also cause a more servere
Malnutrition and obesity are just few of the health problems our society are facing
now adays. We have the growing breast cancer problems, colon cancers, strokes that kills
above mentioned diseases are either hereditary or acquired by nature. But the emphasis is
whether one is consuming healthy and nutritious food or otherwise, if neglected, will
Nevertheless with the new Trends of Nutrition, this will help both the Food and
Beverage Industry and consequently the society will understand the value or the need to be
health awareness. To be aware of the food being consumed whether in a fastfood chains,
restaurants, caferetia’s or any food establishments. The nutritionists never stop planning and
researching new things, new functional foods and beverages that provides benefits to the
consumers. And with their deep concern of humanity, they never stop promulgating that
understanding each trends from different authors and nutritionists, these enable us to watch
our diet, understand the importance of nutrition in every food we consumed and help us
Nutrition and Health) The 10 Key Trends for 2009 is enumerated as follows:
Comparing from his 2009 10 Key Trends on Nutrition, he has authored another 10 Key
5. Weight management
8. Antioxidants
If we are going to compare 2009 key trend to 2011, digestive health still ranks
number 1, energy went to number 3, fruit to no. 4, energy went up to no. 2 and no. 7, 8 9
and 10 in key trend of 2009 was substituted to packaging and premiumisation, anti-oxidants,
immunity’s regulatory and marketing speed bumps and with its no. 10 of bones and
movements. This means that even with the first 6 trends, new discoveries are untagled.
http://www.medicinenet.com/script/main/art.asp?articlekey=59843
reviewed by Louise Chang, MD (Medical Editor, WebMD, Inc.). Their fascination includes
with self-improvement that shows no signs of waning, and that there's no shortage of new
diet trends aimed at helping meets one’s health goals. Watchers of food and nutrition trends
say the road to better health is paved with new possibilities -- along with some old ones that
While the trend for low-carb diets appears to be past its prime, according to experts,
Whole-health diets.
1. Exotic Tastes
Some food experts say we'll be looking to exotic spices and side dishes to perk up
diets.
America in Hyde Park, N.Y. “he expects to see both home and restaurant cooks using more
ingredients like: Pomegranates, pistachios, and peaches, Exotic grains such as quinoa, millet,
and bulgur, Bread alternatives like rice paper, tortillas, and pita bread, Spices with a Middle
Forward-thinking diet experts know that readers will have positive associations with
places," says Cathy Lewis, whose media firm has been tracking location diet trends for the
past year.
It started with The South Beach Diet and French Women Don't Get Fat, and has
continued with The Sonoma Diet and Japanese Women Don't Get Fat or Old. Lewis said other
locale-based diets are sure to follow as Americans continue to search for a thinner, healthier
culture to copy.
3. Personal Responsibility
Celeste says the time is ripe for us to stop looking for an easy way out, and decide to
take responsibility for our own health. "Ofen, things have to hit a breaking point before they
start to reverse," he says, "and the breaking point is happening now -- it is the age of self-
responsibility." Anything that can help us take responsibility for our health more seriously, he
This trend focus only on three things, be diverse on food that is new to the taste buds
while enjoying the nutritional value of it, enjoying the fad while being health concious and
From the point of LoRayne Haye M.S. C.C.N., she enumerates Six (6) Top Nutrition
The majority of shoppers (88 percent) believe it’s more important to eat foods
naturally rich in nutrients instead of fortified or enriched. The trend is being dubbed
“inherently nutritious” or “functionally natural.” The new ideal is fresh, less processed, real
and authentic.
What began as a grass roots movement 20 years ago has now blossomed into the
Americans’ have had it with being ‘duped’ about what really constitutes ‘food’.
Michael Pollen’s books ‘The Omnivore’s Dilemma’ and his latest “Food Rules” have greatly
contributed to Americans heightened awareness on the food front. Shows that have hit the
air waves such as The Dr. Oz Hour– have upped the anity even farther, for Americans to get
Americans have figured out that the MLM (aka Multi-Level Marketing) companies are
here to do and that is nothing more than take their money via the expensive nutritional
products they sell. The majority have been processed beyond recognition and if they did
possess high quality ingredients and raw materials at one time—the chance of these items
being lef behind on the manufacturing room floor is high. Additionally, the list of ‘additives’
and ‘other’ ingredients included in these supplements are far and wide. These are added to
are likely to remain and people will intensify their efforts to stay well. “Increasingly this will
indicates that shoppers have a growing desire to control their own health and “live long and
live strong.” The single greatest concern of shoppers is retaining mental sharpness as they
age, according to the research. That means we can expect to see even more foods and
beverages touting brain-related benefits. Other big claims will focus on immunity, heart
6. Sodium is the new Soy, Transfat & High Fructose all rolled into one
The new research out on sodium indicates that it’s holding the trump card for many
more detrimental health issues, aside from the links to cardiovascular issues such as high
blood pressure and weight gain. Nutritionists in the know have long recommended to steer
These were old trends that we should also take into considerations knowing the
authors idea in their researches are valuable for us to widen our understanding about
nutrition, diet and well-ness. Their emphasis were also as good as the new 2011 trends and
they serves as the foundation for the current trends of 2011 and the upcoming trends.
http://local.livingnutrition.com/The_Essential_10_Fitness_Nutrition_Medical_Trends_Bowling_Green_KY-r1393213-
Bowling_Green_KY.html
According to Littman, the good news is we don't have to stand idly by. If knowledge is
power, then we can get juiced on the following 10 fitness, nutrition and medical trends that
will give us the tools to take control of our health and our family's.
4. Alternatives to mammograms
5. Getting in touch with your genetic make-up [testing for genetic disease markers]
6. Less clutter in the basement [less, more compact, multi-use fitness equipment]
7. Stop cooking
No, we're not recommending fast food. It is raw food that's all the rage.
The raw food movement has long been a favorite of purists, with the occasional mention in
culinary circles.
Proponents of the movement believe enzymes, which assist in the digestion of foods,
are destroyed when foods are cooked. Obviously, nonvegetarians should still cook meat,
poultry and chicken, but scientists at Cornell University and elsewhere say there may be
B. Nutrition Trends for the New Year — Small Portions Will Be Big in 2009
http://www.todaysdietitian.com/newarchives/120108p42.shtml
reported that eating at home was the primary reason for not frequenting restaurants, with
reasons including the high price of gas, food too high in calories, and change in financial
situation.
Everyone is looking for a way to balance their hectic lives and their rising food bills.
Batch cooking such as chilis, soups, and stews are on the menu at home much more than
before. Brown-bagging lunches has also seen an increase, both for the savings and because
individuals feel they can better control the healthiness of the meal this way.”
One possible upside to the economy’s downturn is that although consumers may eat
out less, they’ll have more power over what restaurants will offer as eateries fight for
consumers’ business. And smaller portions is one thing customers have been relishing,
according to Sheila Weiss, RD, director of nutrition policy for the National Restaurant
Association.
“You can see from the trends with more entrée salads and the focus on organic
produce, people are more aware of what they’re eating. I think that they want a small taste
of something, and they know that in order to maintain a healthy lifestyle, portion size
certainly matters,” Weiss says. “People still want a taste of dessert; they don’t want to deny
themselves that indulgence. We found that 79% of people are interested in eating healthier
in restaurants than they were two years ago, and because they’re dining out more, they want
to take their healthy lifestyles with them when they dine out.”
With brands and supermarkets all creating their own labeling processes in an attempt
to draw in consumer purchases for their foods, what help do consumers have with sorting
through the clutter? Better-for-you symbols, country-of-origin labeling (COOL) seals, fortified-
with statements, and nutrient content claims: Helping consumers navigate the labeling chaos
is sure to be a trend that sticks in 2009. Especially with consumers cooking at home more,
many will look for guidance to distinguish health from hype at grocery stores nationwide.
health messages front and center on packages. Many companies even have their own logos
and symbols to help consumers choose the healthiest products. With so many symbols and
pieces of information on a label, it is imperative now more than ever that people use the
food facts panel and read ingredients. We can use the package marketing to call our
attention to a product, but then we should flip it over and read the Nutrition Facts panel and
ingredients to check into the details of the claims on the front of the package.”
milk, and energy costs combined with high labor and benefit costs are driving school boards
to raise lunch prices and school nutrition programs to cut costs or go into the red,” he says.
“School nutrition programs continue to maintain the nutritional integrity of their programs
but are having to find other ways to cut costs or use financial reserves to maintain their
programs. School nutrition professionals have been forced to completely evaluate the
financial integrity of their program and come up with creative solutions to balance the
budget. Some examples of the strategies being implemented include preparing less labor-
intensive recipes, offering less variety, purchasing seasonal produce, and reducing disposable
http://today.msnbc.msn.com/id/14027480/ns/today-today%20health
By: Elizabeth Somer, registered dietitian and author of “10 Habits That Mess Up a Woman's
Diet,” sifts the fact from fiction and give a thumbs up or down to the latest trends.
The low-carb, no-carb, net-carb fad is over, while whole grains are on a roll. In 2005,
the government's dietary guidelines advised Americans to eat whole grains for half your daily
grain servings, or to eat at least three ounces of whole grains per day. But there is good
reason to focus on whole grains. The main paradox in the controversy over grains is that
refined grains cause the same diseases that whole grains help to prevent. Fiber-rich whole
grains lower our risks for everything from heart disease and cancer to diabetes and
hypertension, and they fill us up without filling us out, so they help keep us svelte. In short,
making sure at least half the grains you eat every day are whole grains — along with loading
your plate with vegetables and fruit — is one of the smartest things you can do for your
2. Portion control
Portions have ballooned up to 10-fold in the past few years. The bigger the portion,
the more we eat and the more calories we consume, which explains why bigger portions are
now considered one of the main reasons for America's bulging waistlines. To meet this need,
Trans fats in processed and fast foods increase inflammatory processes associated
with diabetes and heart disease. These modified fats, which are found in hydrogenated
vegetable oils and all processed foods made with those fats, also raise total cholesterol and
lower HDLs (the good cholesterol), thus serving as a one-two punch for heart disease.
Never before in the history of the planet has anyone ever eaten as much added sugar
as Americans are eating today. According to the USDA, we average about 100 pounds a year
for every man, woman, and child, which is about 25 percent of our calories and the
equivalent of 30 teaspoons a day! So, in theory, switching from regular to reduced sugar
items should be a bonus, right? In some cases that's true. Some fruit drinks contain 130
calories, with much of those calories coming from high-fructose corn syrup, compared to the
same “diet” fruit drink which contains the fruits, but has only 10 calories per cup.
studies concluding that they aren't quite the miracle supplements we hoped. However, a
new wave of research is breathing new life into antioxidants with evidence that we can boost
our bodies' ability to fend off harmful free radicals not just by throwing antioxidants at them,
but by actually stimulating our own genes to make more antioxidant enzymes.
Phytochemicals in colorful fruits like berries and vegetables like tomatoes and carrots are the
Functional foods are typically fortified with nutrients that would not be there
otherwise. Functional foods are one of the hottest trends in the food industry, but they are
as controversial as they are profitable. A wealth of evidence supports adding calcium to soy
milk to prevent bone loss, plant sterols to orange juice to lower heart disease risk, or folic
Bottled waters with added vitamins, herbs, and flavorings ofen replace good-old tap
water. And example of this is, Glaceau's Vitamin Waters and SoBe's Life Waters have 125
calories and about 33 grams, or 8 plus teaspoons, of sugar per bottle — that's the calorie
equivalent of a Dairy Queen Sof Serve Vanilla Ice Cream with toppings. Drink one a day and
you'll gain 13 pounds over the course of a year.The advice is, its better off drinking plain old
8. Low sodium
Everyone should limit sodium intake. Studies repeatedly show that everyone benefits
from a low-sodium diet, both people with and without high blood pressure. To be able to use
the words “reduced sodium” the food must have 25 percent less sodium than is found in the
regular product. It may not be perfect and you still are probably getting too much sodium,
processing that minimizes exposure to pesticides, herbicides, and other chemicals used in
traditional farming.
We've known for some time that the types of fats in fish, called omega-3 fats,
lowered heart disease risk. More recent research suggests these fats also help regulate
Pedometers track success at little cost. To help incorporate physical activity into their
hectic schedules, more consumers will take advantage of the pedometer in hopes of walking
10,000 steps a day, which is approximately five miles. The pedometer will encourage people
http://nutritalk.com/nutrition-communications/ten-nutrition-trends-for-2010/
that they are eating more healthfully. It is expected that consumers will be choosing more
fresh fruits and vegetables, packaged salad mixes, and pre-cut produce , like apple slices and
chopped onions to save time, money, and unwanted calories. Even though pre-packaged
produce is ofen a more expensive option to fresh produce, many people will continue to
valuing their time by choosing to spend a few more cents in order to have more time spent
2. Salt Solutions
It is thought that consumers may still reach for the food with higher sodium if the
manufacturers do not improve the flavor profile of packaged and prepared foods with herbs
and species. For example, a conducted taste tests of low sodium foods with health conscious
consumers, some foods, such as low sodium bread, low sodium tuna and low sodium cereals
were not winners. In fact, overwhelming consumers admitted that they would just not eat a
some tasteless low sodium foods and would either not eat that food, or select another
alternative.
3. Everyday Eco-Living
Many people have been gradually making “living green” part of their life. This extends
from recycling at home, work, and play to selecting more locally grown foods and goods.
However, although many people desire foods grown or processed locally, when it comes to
price, it has to be cost-effective for them. As we see a more people buying organic foods, we
expect the price of organic goods to decrease ,which should help to increase the use of
what is in the nutrition products as well as the health value. The nutrition marketing in the
supermarket has distorted some of the nutrition reality of the healthfulness of the food
product. Along with standardization of the nutrition labeling symbols, it will take nutrition
evangelists to spread the word about the true health value of the nutrition products. This is
where NutriTalk, Inc. has been beneficial to clients who are trying to bridge to gap between
nutrition marketing, nutrition education and nutrition regulation. They supported consumers
having proof of the nutrition quality of a products with clear nutrition facts on front-of-
nutrition products.
5. Quality Calories
As the nation continues to expand its waistline, it is believe that quality calories will
be a focus of many consumers as they age, become more health –conscious and raise their
families. That is why they think that quality calories be come the mantra of consumers.
Although 100-calorie packages are a great convenience, many people would be better served
by eating some fresh fruit, vegetables or nuts that will give them nutrients and not
preservatives as they nosh on the foods. As this trends grows, they believed that consumers
will begin to expect foods that pack a nutrients punch. A cereal or entree will have to soon
be tweaked to have more nutrients that it’s competitor’s by using natural foods and spices.
6. Herbal Essences
It is expected that herbs grow in popularity. Although herbs and spices are a great
replacement for sodium in foods, it is predicted that the popular ginseng, guarana, and
taurine and others will be added to food products to give consumers the edge they need to
keep up in an increasing fast-paced world. However, there is a point at which too many
herbs, vitamins, and minerals can be unhealthy. So if herbs and spices are now in many
energy beverages, adding more herbs to packaged foods may cause a potential health
problem, if the amounts of herbs are not monitored. Too much of any good food, can cause a
health problem.
7. Boomer Nutrition
Health insurance is a concern for many consumers and believing that communities,
employers and community groups will begin to offer more classes in an effort to stem their
costs of health care. Although this is good for everyone, unless consumers, employees and
community members believe that it will make them more youthful, energetic desirable or
help them live longer, the adoption of better health , will be slow. Employers, community
groups and others need to determine what will get consumers in the door, like a promise to
lose weight, lower health care premiums or help free them from the burden of rising
9. 1960′s Revial
The 1960’s are back in vogue, which may have been ushered in by the popularity of
the television show Mad Men. As the baby boomers, who lived during the 1960’s, age they
are seeking comfort in foods of the that era, that range from mashed potatoes, classic
cocktails, milk and-cookies, meatloaf to other comfort foods, like the classic recipes with
label brands which have improved in taste, packaging and pricing, As a result, expect more
healthful private labels as consumers begin to cut their family budgets by buying wisely by
reading labels, using unit-price labeling, shopping more aggressively. As the age wave bends,
expect younger consumers to not be brand loyal, a hallmark of their parents and
http://www.todaysdietitian.com/newarchives/tddec2007pg44.shtml
1. Getting Personal
According to an IDEA Health & Fitness Association 2007 survey, adult one-on-one
With today’s growing mountain of information, people want someone to guide them
by creating a customized plan that fits their own unique lifestyle and values. Corporations are
catching on quickly, adding terms such as customization and personalization to their business
Functional foods, those that encompass a potential health benefit, are perceived as
two-for-one deals. Not only can they fill a growling stomach, but they can also help stave off
disease. According to data from a recent HealthFocus International survey, consumers are
very interested in the health benefits that certain foods may provide.
According to the January 2007 New Nutrition Business, the upsurge of functional
private label foods was identified as a key food and nutrition trend, particularly in areas such
as weight management, calorie burning, mood food, digestive health, brain food, fruits, and
beauty.
3. Eating “Green.”
It’s cool to be green these days. Celebrities drive hybrid vehicles; magazines
emblazoned with the word “organic” in their titles fill bookstore shelves; star chefs sing the
praises of local cuisine; and Al Gore won the 2007 Nobel Peace Prize for his campaign against
global warming. According to a recent Gallup Poll, 90% of Americans recycle, 83% reduce
energy use, 83% use less water, 83% avoid environmentally harmful products, and 73% buy
Biotechnology: A Study of U.S. Consumer Attitudinal Trends, 2007 Report,” nearly two thirds
of those surveyed believe sustainable food production is important when defined as the
ability to “operate in a manner which does not jeopardize the availability of resources for
future generations.”
4. CAM Quest
CAM (Complementary and Alternative Medicine) is more about staying healthy than
treating illness. It brings all factors of health and wellness to the table, including psychosocial
“Alternative and complementary care is a growing nutrition trend for consumers and
health professionals. Many consumers are trying to take their health more into their own
hands and trying to be more proactive in their approach,” says Lynn Goldstein, MS, RD, CDN,
HHC, a holistic health counselor in New York. “It seems that many people are getting more
and more wary of healthcare in this country and seeing how expensive not only care from
medical doctors but medications are becoming. Many people are turning to alternative
It seems like people are forever in a spirited race with the clock. As they rush in their
morning commute and shuttle kids to soccer practice, people are searching for new ways to
eat on the run. More than one half of the meals purchased at the country’s 935,000
by the food industry. Time-saving food products and quick fixes are important to 82% of U.S.
consumers, driving prepared meal consumption to double over a 10-year period, with a
forecast of sales in the $40 billion range by 2009. There seems to be no end in sight for
convenience foods, so maybe dietitians can hitch a ride on this trend and become more
A movement toward eating less processed and more natural, whole foods is slinking
its way to the forefront. Slow Food, an international nonprofit organization with a mission of
motivating people to come back to kitchens and tables and celebrate regional, seasonal
culinary traditions, is growing in membership. Slow Food events are popping up all over the
country, such as the Slow Food Pittsburgh Harvest Moon Dinner, which celebrated local,
seasonal fruits, vegetables, and meats. Benchmark Hospitality’s Top Five Dining Trends for
2007 included naturally grown, local foods. National Grocer reported that natural foods are
the fastest-growing product area in the supermarket today. Whole Foods Market is expected
to see a 15% to 20% growth in sales in 2007. The number of farmers’ markets is up more
than 18% from 2005 to 2006. The trend of a slower food supply is picking up speed.
7. Exotic Destinations
Ethnic food is so beloved in our culture that it’s become mainstream. What was once
eclectic and exciting is now part of American comfort food. Just look at pizza, spaghetti,
tacos, and chow mein for proof. Exotic foods are becoming available in a growing array of
venues—from mainstream grocery stores and fast-food spots to fine dining. And American
palates are growing more sophisticated, diverging into microethnic cuisine, which celebrates
Hospitality’s Top Five Dining Trends for 2007 includes a push for Latin food, and we’re not
talking burritos. The flavors of Spain, Portugal, the Caribbean, Ecuador, Honduras, Argentina,
Riding on this wave is a new interest in how cultural eating traditions can offer health
benefits. Just take a look at the popularity of the traditional Mediterranean diet among
health experts and researchers. Particular ethnic ingredients—from Indian spices to South
contamination issues we’re seeing, such as the recent spinach recall and issues regarding
imports from China. Consumers are concerned about where their food is coming from,” says
Tagtow.
“There is more interest in food safety and more focus on health grades in restaurants.
Dietitians need to include this information in their practice, especially when working with
immune-compromised individuals,” adds Liz Friedrich, MPH, RD, LDN, a nutrition consultant
in North Carolina.
Thanks to the Information Age, more people are making their own decisions about
health and nutrition. It’s not unusual to see a patient walk into a dietitian’s office with
Internet printouts in hand. One half of the people who have used the Internet to obtain
health and medical information say the information has improved the way they take care of
themselves, according to a report from the Pew Internet & American Life Project.
Dietitians are sensing a new awareness of healthy eating on the horizon. According to
a recent council survey, 33% of Americans are currently on a diet—the highest number of
dieters in the past 15 years. But the Calorie Control Council predicts a more health-conscious
trend in weight loss, with changes such as better portion control, simple substitutions in
meals and snacks, and more access to corporate wellness programs. Seventy-two percent of
U.S. companies are now offering programs to help employees lose weight and live healthier
lifestyles.
A trend that finds consumers more interested in healthful weight loss is one that
dietitians can celebrate and be part of. The public become disillusioned with the high-
protein diets over the last two years. More people realizing that fad diets and diets in general
don’t work. “They want to learn how to live a healthy lifestyle,” says Frechman.
“People are frustrated with fad diets. They are more interested in holistic eating,”
adds Heverling.
When you ponder today’s emerging food and nutrition trends, it looks like one thing’s
for sure: Nutrition professionals are going to have a busy year ahead of them.
(PART II)
THE SIGNIFICANCE OF
SALUYOT “JUTE” IN
NUTRITION: A Research Study
CHAPTER I
Introduction
“Our fascination with self-improvement shows no signs of waning, and there’s no
shortage of new diet trends aimed at helping us meet our health goals. Watchers of food
and nutrition trends say the road to better health is paved with new possibilities – along with
The issue on global warming because of our depleting ozone layer had a great impact
on the wellness of todays generation. The fear on different diseases like cancer on many
types, diabetes, heart diseases, obesity, the long time issue on malnutrition, swine flu and
birds flu which are uncommon before and many other diseases that are even unknown to
everyone are somehow the result of unbalance diet, changing lifestyle and being ignorant to
Guilty or not we just eat because we wanted to satisfy our cravings and ofentimes
we eat because others were eating even we are not hungry at all. Being unconcerned on the
nutritive value of the food we eat, means future damages to our health.
With the same idea from Part I of these study, our busy lifestyle had detrimentally
change our value on nutritious food. We tend to eat the “on-the-go” high carb meals and
with both parents working together, kids suffer for ready to serve food that are unhealthy.
Our changing lifestyle has affected us so much and we have a habit of forgetting the basics in
life - that is maintaning a well-balance diet and a healthy lifesyle for longer life.
With the advocacy of going green, to be natural, to be real and to be healthy, still,
the population is facing problems on health. Even the sprouting of advertisements in media
and in the net about healthy diet, a lot of the population doesn’t listen but instead resort to
a more health damaging food intake that become vices to some. But of course it does not
stop there, because with the assertive attitude from dietians, nutritionist and health
advocacies, people starts listening and learning. Awareness and sustainability is becoming a
fad and hopely everyone will soon understand to value and love nature by becoming
concious to what is happening to his/her sorroundings. To consume food that are not
harmful to his/her health at the same time helping mother earth by going local and/or
organic produce.
normal person's diet or a diet suitable for the masses includes all of the essential nutrients.
Food that prevent illness as we age by consuming the right ones. We should focus on
providing our body with the fuel it requires to function properly. Eliminating or over
indulging in any food group may prove detrimental to our health so we must be aware even
to the slightest nutrition on our food in order for us to maintain a healhty body.
One of the major sources nutritious food are vegetables. They are rich of vitamins
and minerals. They provide enough nutrients to supplement the need of our body. They
With the green-ecology and sustainability as part of the latest trend today and as
discussed in Part I, we then learn to give importance on the naturally grown backyards
vegetables not only for the sake of sustainability but for the nutritive value it gave us. One of
(horseradish tree “moringa oleifera”) in terms of its nutritive value and health benefits.
Saluyot on Nutrition. It will try to analyze the issues concerning Saluyot and its nutritive value
to our health. And eventually this study will result to a very informative data for health,
This study aims to answer, discuss and gives information on the following:
C. Definition of Terms
1. Nutrition - the process of absorbing nutrients from food and processing them in the body
keep an organism growing, healthy and viable. It also refers to the process of providing or
successful existence. Generally used to mean a healthy balance of the mind-body and
many chronic health risks, such as obesity, heart disease, diabetes, hypertension and
nutrients and an adequate amount of water. Nutrients can be obtained from many
different foods, so there are numerous diets that may be considered healthy. A healthy
calories to support energy needs, and micronutrients to meet the needs for human
nutrition without inducing toxicity or excessive weight gain from consuming excessive
amounts.
greenhouse effect’) whereby solar radiation that has reflected back off the surface of the
earth remains trapped at atmospheric levels, due to the build-up of CO 2 and other
greenhouse gases, rather than being emitted back into space. The effect of this is a
The most frequent use of the term “sustainability” is connected to biological or human
systems in the context of ecology. The ability of an ecosystem to function and maintain
8. Culinary - The word "culinary" is defined as something related to, or connected with,
cooking.
9. Anti-Aging - Life extension consists of attempts to extend human life beyond the
10. “Wow-Vegetables” – is refered to as edible plants that contains variety of nutrient and a
11. Vegetables - A plant cultivated for an edible part, such as the root of the beet, the leaf of
12. Vitamins - group of organic substances that are required in the diet of humans and
13. Minerals - An inorganic element, such as calcium, iron, potassium, sodium, or zinc, that is
14. Food Supplement - nonfood substances that are used to augment the dietary intake of
functions of the body as well as when the body is subjected to certain toxic
environmental exposures. Free radicals are thought to play a part in the ageing process,
16. CO2 - a colorless, odorless, incombustible gas that is present in the atmoshpere and
formed during respiration, usually obtained coal, coke or natural gas combustion from
naturally from springs: used extensively in industry as dry ice, or carbon diodixe snow, in
saluyot) boiled in rice-wash water, broiled or fried fish, onions, tomatoes and fish sauce.
19. Jute (Saluyot) Fiber – it is a produce from plants in the Genus Corchorus
CHAPTER II
The issue on nutritious food have been the battle of Nutritionists and even Doctors
and Dieticians. The Department of Science and Technology (DOST) is in constant research
not only to exhaust the usefulness of our natural resources but to discover the nutritive value
of the narurally grown vegetables we have and experimented to its medicinal benefits to our
health at the same time restoring our mother earth by going green or ecology friendly
processes.
It is said that the newly acclaimed “wow vegetable” is the humble saluyot. A myth
told us that the secret behind the long life, good health and youthful look among Ilocanos is
History revealed that Saluyot has been grown since 6000 B.C. and originated in Egypt.
It was reportedly eaten by royalties including Cleopatra for its health and beauty benefits.
Known as “Molohiya” that was first cultivated in Egypt. When the Ottomans conquered
Cyprus, Syrian troops were replaced by Egyptian troops under the rule of Mehmet Ali Pasha.
These soldiers brought molohiya or “saluyot” to Cyprus and it was popularized later, when
many Egyptian families moved to Cyprus. Widely known as “famine food” of Africans
because of its being a vegetable of last resort during droughts. It grows abundantly in India
common local and international name includes: Jute Mallow or Jew’s Mallow; Jute
(Bisaya).
up to 2 meters high. The leaves are ovate, laceolate, toothed margins. Flowers are solitary
with yellow petals on the axils. The fruit is a capsule with many black seeds.
2. Adaptability - Jute or “Saluyot” is cultivated over a wide range of
environments. The plants grow well under hot, wet in the lowland tropics. It also responds
especially to warm, humid weather and is ofen grown near riverbanks and waste
places. Cold weather and severe periods of drought can kill the crop. A loam or silty-loam
soil and plenty of organic matter is ideal. It tolerates soil pH of 4.5 to 8.0, but more extreme
4. Cultural Practices
4.1. Preparing the field – Saluyot or “Jute mallow” is a small seeded plant,
therefore, thorough land preparation is required to promote good growth and to minimize
the cost of weeding. Plow and harrow and rotofill the field.
transplanting. Direct seeding is used when seed is plenty, labor is limited and during the dry
season when flooding is not a problem. Planting is done at the beginning of the rainy season
saluyot can be planted anytime of the year. The seeds are drilled uniformly 4 to 5 inches
apart in furrows or at the rate of 5-6 kgs of seeds per hectare. For big scale planting and in
open places, seeds are judiciously broadcast and lightly covered with fine soil by passing a
wooden harrow.
combination of both inorganic and organic fertilizers improves yield and maintains soil
fertility. The rate of fertilizer application depends on soil fertility, soil type, fertilizer recovery
or transplanting to ensure a good stand. At AVRDC, fields are furrow-irrigated every 10 days
during the cool-dry season, and weekly during the hot-dry season. As a rule, plants should be
irrigated if wilting occurs in midday. Irrigate thoroughly to develop a deep, healthy root
system. Good drainage is essential for plant survival and growth. Provides drainage canals to
facilitate quick drainage of excess water afer heavy rains. Avoid over-irrigation since this
leads to disease development and leaching of soil nutrients. Drip irrigation or micro-sprinkler
irrigation is recommended in areas with limited water supply. If sprinkler irrigation must be
from weeds. Weed must not be allowed to crowd or overgrow the young plants. When
plants are 20 to 25 cm tall, a wooden plow or cultivator is passed between the rows to hill-
The foliage and shoot tips of Saluyot or “jute mallow” are susceptible to damage by
insects and spider mites. Nematodes (Meloidogyne spp.) cause stunting of plants. Pest
damage is usually less severe in plantings that are well fertilized and rotated with other
crops. Insect pests may be managed by covering beds with fine-mesh nylon netting.
Pesticides are useful for controlling pests when they cause significant damage.
Choose a pesticide that targets the pest and avoid pesticides that kill beneficial organisms.
Choose pesticides that last only for a short period. To avoid exposing consumers to pesticide
residues, follow instructions for time intervals between spraying and harvesting.
Only a few diseases affect jute mallow. Damping-off caused by Rhizoctonia, Pythium
or Phytophthora spp. occurs in seedbeds. These pathogens are managed through the use of
raised beds, well-drained soils, and proper watering. Stem rot (Sclerotium rolfsii) is a
common disease during the dry season, causing plants to wilt. Stem rot is managed by deep
plowing, using raised beds, rotating crops, and allowing ample time for breakdown of green
6. Harvesting
It is harvested 30–60 days afer planting, depending on variety. Some varieties are
sensitive to short daylength, causing them to bloom prematurely. These varieties should be
harvested 20–40 days afer planting, just before pods develop. Plants may be harvested
once or several times. Once-over harvest is adapted for quick growing varieties. Whole
plants (20–30 cm tall) are pulled from soil with roots, washed and tied in bundles. With
multiple harvests, young leaves and shoots are picked every two to three weeks. New side
shoots will develop and harvesting can be repeated three or four times. Frequent harvesting
delays flowering and prolongs the harvest period. Jute mallow wilts rapidly afer harvest.
Harvest during the cooler time of day, such as early morning or late afernoon, and keep the
7. Post-Harvest Handling
It wilts rapidly, common practice in markets and shops is to sprinkle with water to
keep its fresh appearance. If uprooted, the vegetables can be kept fresh for some days by
putting it into basin with the roots in the water and sold in bunches or by weight.
B. Nutritional Value of Saluyot
Although some dislikes the slimy character of saluyot, its benefits are worth enduring
the slimy character of this vegetable. Its vitamin content is good for eyesight, as the
vegetable contains beta-carotene. Its iron and calcium content necessarily aids a person in
maintaining strong bones and teeth, and a healthy count of red blood cells.
If you have a If you have a ½ cup boiled saluyot leaves (45g) for your lunch and
dinner, you are assured with 20 kcal for energy, 1.3 g for protein, 0.3 g for fat, 3.1 g for
carbohydrate, 0.4 for fiber, 87.3 mg for calcium, 22.5 mg for calcium, 1,334 for beta
carotene, 1.0 mg for iron, 0.02 for thiamin, 0.04 mg for riboflavin, 0.3 mg for niacin, and 10
The free radicals are the main culprit in cell deterioration of our body. These are the
highly unstable by-products created by our body which uses oxygen. Because they are so
unstable, they react easily with many chemicals inside the cells, and these reactions can
cause tremendous devastation to the delicate cellular control mechanisms. When those
mechanisms are destroyed, the cell may malfunction or die. These cumulative cell damages
are the cause of the common degenerative diseases such as arthritis, hardening of the
arteries, heart and kidney ailments. But worry no more, because health experts discovers
and recommends Saluyot as part of the dietary food which can eradicate the
abovementioned diseases.
Eating natural saluyot or “jute” regularly helps control blood pressure & cholesterol,
and lowers the risk of asthma, cancer, diabetes and heart disease. Dried saluyot leaves can
be made into a tea believed to cure headaches, dysentery, stomach aches and ulcers.
Saluyot contains Vitamin A which aids in repairing the body's cells and improves
eyesight. It also contains Vitamin C or ascorbic acid which improves circulation, helps lower
the risk of cataracts and other eye disorders. It is very essential to function of blood vessels,
healing and the production of connective tissue. The vegetable also assures safety of intake
even for pregnant mothers. It is also the most famous antioxidant and its countless benefits
are well-known.
Natural jute or saluyot also contains Vitamin E which slows down the aches and pains
associated with aging, holds infertility at bay, and increases stamina. It also contains a high
children with coughs or simple decoction out of dried leaves is good to fight
Because the saluyot or jute plant is by nature a vegetable, it is easy to prepare and
can be incorporated to various dishes that would allow individuals to benefit from its
Since it can be found easily, there are a lot of local viands and/or dishes that use
saluyot as an ingredient. For instance, the Ilocanos use saluyot in their preparation of
dinengdeng and bulangbulang. Fried saluyot are also mixed with sautéed bamboo shoots
and dried beans or stir-fried and eaten with rice noddles. It can be steamed and pureed, can
also be added to any soup you make: chicken, beans, pumpkin and so on. The longer it is
boiled or fried, the more sticky it gets, so do not let it stew for too long.
b. Common International Recipes
1. Molohiya – Japan
2. M’loukhia – popular in Egypt, especially with Jews
c. Local/Common Recipes
1. Dinengdeng
2. Bas-uy
3. Ginataang Saluyot with dabong
(For recipes and photos pls refer to Appendices A and B)
Saluyot is now an internationally known Philippines agricultural crop for its premium,
The plant, with its fiber made a debut on the fashion ramp last year when unveiled by
the Philippine Textile Research Institute (PTRI) during a conference in celebration of the
United Nation’s Food and Agriculture Organization’s (FAO) International Year of Natural
Fibers.
“We have weaved 80 percent polyester with 20 percent spinned saluyot fibers to
make smooth fabrics; the mix can go as high as 40 percent saluyot that has been treated to
“To make an all-natural blend, saluyot may also be weaved with cotton and is ideal
for curtains and drapes, beddings, table runners and linens, as well as burlaps for nets, ropes,
Saluyot stems soaked in water for about three weeks yield at least five percent fibers
that passed textile tests for fineness, tensile strength, and residual gum properties, he added.
Jute, the strong threads made from jute fiber, is used worldwide in sackcloth. One of
nature’s strongest vegetable fibers, it is second only to cotton in terms of production quantity
Sackcloth makes up the bulk of manufactured products but it is now made into floor
coverings, jute composites, geotextiles, non-wovens, paper pulp, technical textiles, chemical
India produces 60 percent of the world’s jute, with Bangladesh accounting for most of
the rest.
1. Core uses: twine and rope, sackings, carpets, wrapping fabrics (cotton bale), and the
carpets, area rugs, hessian cloth, and backing for linoleum. Other uses include espadrilles,
floor coverings, home textiles, high performance textiles, Geotextiles, and composites.
While jute is being replaced by synthetic materials in many of these uses, jute is still
valuable due to its biodegradable nature. Synthetics are not suitable in some cases. For
example certain planting containers for young trees planted directly without disturbing the
roots, and land restoration cloth to prevent erosion while natural vegetation grows are two
good uses.
CHAPTER III
Conclusion
Indeed Saluyot, jute or jews mallow is an all-in-one vegetable which means that it
contains almost all nutriet our body needed. It is a good source of vitamins and minerals and
anti-oxidants that is beneficial in maintaining our health. Its medicinal uses are countless.
Imagine your paracetamol is just a few steps in your back door, you dont need to rush in the
pharmacy to buy it, neither borrow some extra cash in case you are out of budget.
Its uses for vanity is mystical. Whether Cleopatra’s beauty was maintained due to jute
recipes around the world its apparently a good source of nutrients. As the trend go local, its
not only the Asians and African who would benefit from it but instead, the whole world since
its being manufactured in the form of noodles, tea, juices, coffee and capsules.
The term “sustainability” doesn’t freed Saluyot as it becomes one of the leading
sources for fabric used. Whether grown naturally or cultivated, it is not harmful to our
environment and it can easily grow in a tropical country like the Philippines.
Recommendation
daily food intake. Being tag as “wow-vegetable” is synonymous to an all-in-one food. Which
means if included in our daily diet, it would be beneficial to our body. One cup a day is
REFERENCES:
http://www.livestrong.com/article/289553-normal-persons-diet/
http://en.wikipedia.org/wiki/Vanity
http://opinion.inquirer.net/inquireropinion/talkofhetown/view/20100724-282969/Malnutrition-
among-Filipino-kids-up
APPENDICES A
Ingredients
1. In a skillet, heat oil and stir-fry garlic and coriander over moderate heat for 1 to 2 minutes,
or until golden.
2. In a pan, bring chicken broth to a boil over moderate heat. Add the m'loukhia, salt, and
chili, if desired. Stir-fry seasoning. Simmer for 10 minutes, stirring frequently. Serve hot with
white rice, adding as much rice as wanted to soup bowl.
VARIATION: You may substitute a 4-1/2 pound duck for chicken used in making broth.
Remove as much skin and fat as possible since American duck are very fat. Prepare a
conventional duck broth with meat. Refrigerate overnight and remove congealed fat. Prepare
and serve the m'loukhia as above.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic
Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New
Preparation
Place the molehiya leaves in a pot with the required amount of cold water and bring
the water to boil.
Next use a strainer to drain the leaves by squeezing the water out of them.
In the meantime saute the chicken pieces in the pressure cooker with the olive oil.
To this add the chopped garlic cloves and the chopped onion and the peeled and
diced tomatoes.
Afer this process add the drained molehiya leaves, the lemon juice, the chilli and
tomato paste, the chicken cube and salt to taste.
Before closing the lid of the pressure cooker cover the ingredients with adequate
amount of water.
Lock the lid of the cooker and afer the sound of the first whistle, allow another 20
minutes for it to be ready for service.
http://www.northcyprusonline.com/North-Cyprus-Online-Cousine-Main-Dishes-Molohiya.php
Mloukhieh - Jew’s Mallow & Cardamom-Infused Chicken over Rice (Arabian Style)
Prep: 30 minutes
Cook: 60 minutes
Serves: 6 servings
Cardamom-infused Chicken
1kg chicken breast, halved
6 whole cardamom seeds
1 cinnamon stick
2 bay leaves
1 onion, halved
1 garlic clove, smashed
1 whole nutmeg
salt and pepper to taste
cover with water- about 1 liter
Vinegar Dressing
1 red onion, finely diced
Apple vinegar-enough to cover
Crispy Bread
2 loaves of Arabic bread, un-separated
Rice
Use basmati rice and cook according to instructions on package
Procedure
Use the broth from the chicken and add it to the mloukhieh. It’s important that the broth is
made in advance and ready for when we start to make the mloukhieh. So, in a deep pot, add
chicken and all the spices, cover with water and bring to a boil. Reduce flame and let cook for
40 minutes or till the chicken is cooked.
While the chicken is cooking, you can prepare the ingredients for the mloukhieh. Also,
prepare the onion vinaigrette. And also, cook rice according to the package instructions.
In a deep, thick bottomed pot, add some olive oil, about 2-3 tablespoons worth. Once the
olive oil is hot add the diced onions
Cook the shallots for 2-3 minutes or till sof and translucent. Add the pounded garlic. Cook
for a minute or so, then add the coriander and stir well
Strain-in the chicken broth. Add the sweet pepper and stir. And add salt.
Stir well and cover. Cook for 10 minutes on medium-low heat and do not let it come to a boil.
It’s important not to let it boil, since it can coagulate, making it inedible. Mloukhiyeh has
natural thickening agents, so don’t worry if it looks too runny in the beginning.
While the mloukhieh is cooking, we can make the Arabic bread crumbs.
On a bed of rice, layer the mloukhieh, then the chicken, add some bread crumbs and drizzle
with the onion vinaigrette
http://www.dirtykitchensecrets.com/mloukhieh/
Ingredients
300 oz jute mallow leaves
(about 4 bunches)
1 cup cilantro, chopped (one bunch)
1/4 cup onion, diced (half an onion)
2 tbsp garlic, minced (7-10 cloves)
1/4 cup lemon juice
3 tbsp olive oil
1 jalapeno, diced
6 cups chicken stock
1 cup of pulled chicken or half a chicken (cooked)
2 tsp sea salt (adjust to taste)
1 tsp freshly ground pepper
Vinegar-marinated Onions
Chicken Stock
To prepare for this stew, pick the leaves off the stems and roughly chop them. If
they're chopped finely, they will become stringy, so stay with the rough chop. You will need
about four bunches to make enough to serve four. They wilt like spinach. Set aside the
chopped leaves. Finely dice the onion, jalapeno and garlic and saute in the pot with the
tablespoons of olive oil. Finely chop the cilantro and add to the pot. Once all wilted, add the
chicken stock and start adding the mallow leaves a handful at a time, alternating with the
lemon juice until all the leaves are in. Stir them in the stock to submerge them. Add salt and
pepper and the pulled chicken and let simmer for 10 minutes on low heat. Serve with
steamed rice and vinegar-marinated onions with the vinegar (about 2 tablespoon per plate).
For the chicken stock, place all ingredients in the water, bring to a boil, cover and let simmer
for 40 minutes. Turn off heat and let cool before working on the chicken.
http://en.petitchef.com/recipes/jute-mallow-leaves-and-chicken-stew-fid-544445
Ingredients
1lb (1/2 kg) Jew's mallow leaves
2lb (1 kg) chicken
10 cups water
1lb (1/2 kg) stewing meat with bones
1 tablespoon salt
1 ½ cups coriander, chopped
1 tablespoon dried ground coriander
1/4 cup ghee or butter
3 garlic bulbs, peeled
1 onion
1/2 teaspoon each pepper, cinnamon
2 tablespoons lemon juice
Procedure
LOCAL RECIPES
Coconut milk adds a bit of sweetness to this dish, while labong (bamboo shoots) gives it a
textural crunch. Do not overcook saluyot so it won’t have that slimy quality.
Ingredients
Procedure
1 Boil water in a saucepan and add labong; cook for about 10 minutes. Strain and set aside.
2 Heat another saucepan and sauté ginger and garlic until fragrant. Add onion and
mushrooms, then coconut milk. Add boiled labong and simmer for at least 5 minutes.
3 Add saluyot, then stir and cook for another 5 minutes. Season with salt and pepper.
Ingredients:
2-3 cups water
1 garlic clove, smashed and minced fine
1/2 round onion, sliced very thin
2-3 Tbsp bagoong isda or harm ha (fine shrimp paste)
1 whole tomato, sliced into thin wedges
6 cups saluyot or jute leaves
2-4 dried shiitake mushrooms,
soaked in hot water and sliced thin--save
1 cup of the mushroom water
8 oz of lean pork, sliced very thin
Dash cracked black pepper to taste
Dash MSG to taste (optional)
1-2 Tbsp patis or fish sauce/nuoc mam
3 stalks baby bok choy, rinsed clean and cut into 2x2 pieces
Procedure:
Boil water with tomatoes, garlic and onions until tomato and onions are sof. Add bagoong
sauce. Add in mushrooms and mushroom water and let simmer for 15-20 minutes or until
mushroom is sof.
Add marinated pork and cook for 3 minutes. Pork should be cooked through and broth
should taste rich and meaty.
Add saluyot, bok choy leaves and continue simmering for 3 minutes.
Season with pepper and add more patis and or bagoong/harm ha for saltiness.
Dinengdeng ng Ilocano
Ingredients:
Remove the scum that rises on top of the liquid and then drop the milkfish.
Simmer for 5 minutes, then add vegetables. Cook until vegetables are done.
http://www.myfilipinorecipes.com/vegetable/dinengdeng-ng-ilocano-recipe.html
Ingredients:
Cooking Instructions:
Fill a pot with half liter of water and bring to boil. Add anchovy paste and cover for 2
minutes. Add green papaya, when half-cooked add the saluyot leaves and fish fillet, then
Grilled fish superbly complements this dinengdeng recipe but since we do not have the
http://foodtreatsandmore.blogspot.com/2009/08/inabrao-dinengdeng-saluyot-and-green.html
salt
Cooking Procedure:
In a casserole bring to a boil 1 to 2 cups of water. Dilute bagoong na isda in 1 cup of water,
strain in a sheave and pour in solution and simmer for 3 to 5 minutes, remove all scams that
rises. Add inlabong, onion and tomato, simmer for 3 to 5 minutes. Add
in saluyotand sigarillas cook for another 3 to 5 minutes or until vegetables are just cooked.
Season with salt if required. Top with grilled fish and keep covered for a minute. Serve hot.
http://www.overseaspinoycooking.net/2009/02/dinengdeng-labong-saluyot-at-sigarillas.html
Fish out of Water (also by Red Crab) is just one of the must-try restaurants at Greenbelt 5.
Warm Saluyot Salad comes with a Wild Berry Vinaigrette dressing (which
you have to pour over). The salad is actually meant for sharing. Serving
size is good for 3 to 4 people. This salad is highly recommended for those
who are diet conscious because of the dressing for this salad).
http://www.foodtrippings.com/casual-dining/fish-out-of-water/
http://wowdazzle.blogspot.com/2010/04/jute-jewelry-summer-fashion-accessories.html
http://www.fabrics-suppliers.com/jute-fabric.htm
http://www.madaboutshoes.org/entry/nike-footscape-woven-x-harris-tweed/
http://in.88db.com/delhi/Lifestyle-Clothing/Clothes-For-Women/ad-788147/
http://www.google.com.ph/imglanding?
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