Supplementary feeding program targets 66,000 kids in Region 9 PDF Print E-mail
Thursday, 28 July 2011 17:02

The conduct of feeding sessions in Day Care Centers targeting 3-5 year old kids is expected to boost the health and nutritional status of some sixty-six thousand kids in Region 9.

This program, Supplementary Feeding, is being implemented by the Department of Social Welfare and Development in partnership with the local government units.
According to DSWD Regional Director Teodulo Romo, DSWD has already expensed the P10 million for the purchase of rice from the National Food Authority to be distributed to the 2,101 day care centers all over the region.  This is intended for the 1st batch of 60-day feeding sessions.  Likewise, the amount of P34,000 was also disbursed to the 69 local government units for the purchase of vegetables, meat and poultry products to complete the meal and further enhance the nutritional value of the kids’ meals. 

The program provides food supplementation in the form of hot meals served either during breakfast or, before the afternoon session to children in day care centers five days a week for 120 days.  The parents manage the feeding program based on a prepared cycle menu using available indigenous food materials.  The children will be weighed and measured in height at the start of the feeding and a monthly weight and height measurement shall be conducted thereafter to determine improvements in their nutritional status.

It aims to provide supplementary feeding using indigenous foods and other available foods equivalent to 1/3 of the daily Recommended Energy and Nutrient Intakes (RENIs); to improve knowledge, attitude and practices of parents and caregivers through intensified nutrition and health education; to monitor the nutritional status and growth of all beneficiaries; and to assess and manage any health- and nutrition-related problems.

DSWD Nutritionist Jocelyn Gonzaga revealed that the program will not only boost the health of the kids but will also encourage the parents to be responsible in preparing inexpensive but nutritious meals from resources that are available in the community.