ASSIGNMENT IN MSHR 507

Trends on Nutrition : A Paradigm Shift (Part I) & A Research Study

(THE SIGNIFICANCE OF SALUYOT JUTE ON NUTRITION)

(Part II)

In Partial Fulfillment of the Course Requirement in MSHR 507 (Advanced Nutrition in the Hospitality Industry)

Submitted to: Dr. MILAGROS D. MAGSANOC

Submitted by: BRIGIDA Q. ALAS

Table of Contents

Title Page Table of Contents Part I TRENDS ON NUTRITION : A Paradigm Shift Introduction Latest Trends on Nutrition: 2011 Other Trends on Nutrition

Page i ii

Part II THE SIGNIFICANCE OF SALUYOT JUTE IN NUTRITION : A Research Study 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 Bibliography and References 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 todays 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 number of malnutrition in the Philippines alone, is increasing. According to statistics, under 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 percent, about 3.35 million children. 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 diseases or simply complicates ones health. 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 over 150,000 Americans a year, making it the number 3 killer (www.vegetariannutrition.info/updates/trends.php), food-borne illness, anemia and many other more. The

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 definitely pass on to the next generations. 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, caferetias 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 indeed health is wealth and everyone should take action now.

LATEST TRENDS ON NUTRITION : 2011 The succeeding topics are vivid information about Trends on Nutrition. By 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 developed a healthy life style. A. Mellentins 10 Key Trends for 2011 http://www.new-nutrition.com/about.asp Trends according to Julian Mellentin (International Specialist in the Business of Food, Nutrition and Health) The 10 Key Trends for 2009 is enumerated as follows: 1. Digestive health (talks about taking care of our digestive organs) 2. Feel the benefit: what consumers want most in recessionary times 3. Weight management: a bright future for foods that make you want to eat less 4. Energy: new markets waiting to be discovered 5. Naturally healthy and free-from: what everyone wants 6. Fruit: the future of functional foods 7. Kids nutrition: make parents lives easier 8. Healthy snacks for the me generations 9. Ultra-loyal consumers: niches to help brands ride the recession 10. Packaging innovation delivers premium prices Comparing from his 2009 10 Key Trends on Nutrition, he has authored another 10 Key Trends for 2011 as follows: 1. Digestive health the biggest growth opportunity 2. Energy a wealth of new opportunities 3. Feel the benefit the most powerful marketing message

4. Fruit the future of food and health 5. Weight management 6. Naturally healthy and ultra-convenient 7. Packaging and premiumisation 8. Antioxidants 9. Immunitys regulatory and marketing speed bumps 10. Bones and movement 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, immunitys 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. Creating a more diverse opportunities to everyone to be more health concious.

B. Whats New in Diet and Nutrition Trend http://www.medicinenet.com/script/main/art.asp?articlekey=59843 Taken from MedicineNet.com by Colette Bouchez (Author, WebMD, LLC) which is 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 ones 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 are poised to make a comeback.

While the trend for low-carb diets appears to be past its prime, according to experts, trends that are on the way up include:

Whole-health diets. Back-to-basics eating plans. Exotic dietary influences.

Their trend was categorized (and explained) into the following: 1. Exotic Tastes Some food experts say we'll be looking to exotic spices and side dishes to perk up diets. Drescher says, senior director of strategic initiatives at The Culinary Institute of 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 Eastern twist, like cardamom and zatar. 2. Location, Location, Location! 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. "Often, 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 says, is going to have staying power. 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 what you reap is what you sow.

C. LoRayne Haye Top Nutrition Trend on 2011 http://www.eating-4-energy.com/?p=371 From the point of LoRayne Haye M.S. C.C.N., she enumerates Six (6) Top Nutrition trend for 2011 and this includes the following: 1. Fresh is Functionally Best The majority of shoppers (88 percent) believe its 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. 2. Expect the Green Trend to continue What began as a grass roots movement 20 years ago has now blossomed into the marketing opportunity of the century for many not so green companies.

3. Expect the demand for Consumer Nutrition News to continue Americans have had it with being duped about what really constitutes food. Michael Pollens books The Omnivores 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 their daily dose of nutrition awareness. 4. MLM Companies are DOA 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 timethe chance of these items being left 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 the products in order for the original ingredient go farther. 5. Food is the new insurance According to Janet Helm R.D of Nutritionunplugged.com, concerns about health care are likely to remain and people will intensify their efforts to stay well. Increasingly this will mean looking to food as a solution. Research conducted by HealthFocus International 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 disease, arthritis, eye health and the ability to detox.

6. Sodium is the new Soy, Transfat & High Fructose all rolled into one The new research out on sodium indicates that its 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 clear, or reduce sodium below 1500 mg. per day.

OTHER TRENDS ON NUTRITION 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.

A. The Essential 10 Fitness, Nutrition & Medical Trends

http://local.livingnutrition.com/The_Essential_10_Fitness_Nutrition_Medical_Trends_Bowling_Green_KY-r1393213Bowling_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. 1. Knowledge remains power [new food labeling] 2. Here comes the sun [skin protection] 3. A good night's sleep 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 benefits to keeping other ingredients as raw as possible. 8. Getting wet [water exercises] 9. Buying the farm [buying straight from farms] 10. Learning to like lutein [fish]

B.

Nutrition Trends for the New Year Small Portions Will Be Big in 2009 By Juliann Schaeffer, Todays Dietitian,Vol. 10 No. 12 P. 42

http://www.todaysdietitian.com/newarchives/120108p42.shtml 1. Return to Home Cooking In a survey reported in Nations Restaurant News in September 2007, consumers 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. 2. Restaurants Slim Down Offerings One possible upside to the economys downturn is that although consumers may eat out less, theyll 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 entre salads and the focus on organic produce, people are more aware of what theyre 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 dont 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 theyre dining out more, they want to take their healthy lifestyles with them when they dine out. 3. Navigating the Labeling Chaos 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. Consumers are interested in choosing healthy foods, so manufacturers have placed 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. 4. Schools Get Fit According to Erik Peterson of the School Nutrition Association, The increase in food, 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 laborintensive recipes, offering less variety, purchasing seasonal produce, and reducing disposable and paper good use.

C. The Truth Behind Nutrition Trend 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. 1. Carbs are back, but only if they are whole grains 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 health and waistline. 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, more and more companies are offering single-serve packages. 3. Trans fats are out 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. 4. Reduced or sugar-free or reduced or fat-free foods are in 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. 5. The new face of antioxidants Antioxidants such as vitamins C and E have had some rough times of late, with several 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 first line of defense. 6. Functional foods or functional junk? 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 acid to grains to prevent birth defects and etc. 7. Vitamin waters and bottled waters Bottled waters with added vitamins, herbs, and flavorings often 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 Soft 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 tap water and taking a moderate-dose multiple vitamin.

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, but it definitely is a step in the right direction. 9. Organic and locally grown These are foods produced following a government-regulated practice of growing and processing that minimizes exposure to pesticides, herbicides, and other chemicals used in traditional farming. 10. Omega-3 fats 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 mood, memory, and even maintain strong bones. 11. The next trend in weight loss: The pedometer 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 to get up and get moving.

D. Top 10 Nutrition Trends for 2010 From NutriTalk, Inc.

http://nutritalk.com/nutrition-communications/ten-nutrition-trends-for-2010/

1. Fresh Foods Made Extravagant Simple, colorful, fresh fruits and vegetables sell well and give the buyer a perception 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 often 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 on other activities, like family time. 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 organic goods to grow in your local supermarkets. 4. Nutrition Labeling Symbols Standardized and Regulated Nutrition transparency is needed for the general public to thoroughly understand 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-ofnutrition 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 its competitors 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 prescription costs and medical bills. 8. Ingredients with Benefits 9. 1960s Revial The 1960s 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 1960s, 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 simple, pure ingredients, like burgers. 10. Back To Basics Family Meals The economic turmoil in the marketplace has increase the acceptance of private 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 grandparents that manufacturers relied upon.

E. Sharon Palmer, RD, Top Ten Nutrition Trends For 2008 http://www.todaysdietitian.com/newarchives/tddec2007pg44.shtml 1. Getting Personal According to an IDEA Health & Fitness Association 2007 survey, adult one-on-one personal training continues to be the most popular training format. With todays 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 plansand so should you. 2. Foods That Function 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. Its 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 environmentally beneficial products. According to the International Food and Information Council Foundations Food 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 and spiritual experience.

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 therapies to help heal what ails them. 5. FoodFast and Easy 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 countrys 935,000 restaurants are eaten at home, at the office, or in the car. Convenience is so important to consumers that it has been identified as a megatrend 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 convenient to consumers themselves. 6. The Slow Crawl to Whole Foods 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 Hospitalitys 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 its 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 venuesfrom mainstream grocery stores and fast-food spots to fine dining. And American palates are growing more sophisticated, diverging into microethnic cuisine, which celebrates foods from particular geographic regions within a country or continent. Benchmark Hospitalitys Top Five Dining Trends for 2007 includes a push for Latin food, and were not talking burritos. The flavors of Spain, Portugal, the Caribbean, Ecuador, Honduras, Argentina, and Cuba are on the hot list. 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 ingredientsfrom Indian spices to South American grainshave also been the subject of health focus. 8. On the Lookout for Killer Food There is an increase in public concern over food safety stemming from contamination issues were 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. 9. Making Your Own Nutrition Fate Thanks to the Information Age, more people are making their own decisions about health and nutrition. Its not unusual to see a patient walk into a dietitians 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. 10. Weight Loss That Makes Sense 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 dietthe 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 dont 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 todays emerging food and nutrition trends, it looks like one things 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 theres 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 old ones that are poised to make a comeback. 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 the nutritive value of food intake. Guilty or not we just eat because we wanted to satisfy our cravings and oftentimes 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 doesnt 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.

A. Background of the Study In achieving a healthy body one needs to understand the nutritive value of food. A 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 grown naturally in our backyards unnoticed and sometimes unappreciated. 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 these backyard vegetables is Saluyot which in-fact known as a second to Malunggay (horseradish tree moringa oleifera) in terms of its nutritive value and health benefits. This research then is endeavored to achieve information on the significance of 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, wellness, vanity and other furture purposes it may served best.

B. Statement of the Problem This study aims to answer, discuss and gives information on the following: 1. What is Saluyot? Facts and Descriptions.

2. What are the Nutritional Value of Saluyot? 3. What are the Medicinal Health Benefits of Saluyot? 4. What are the Culinary uses of Saluyot? a. What are common International Saluyot juterecipes? b. What are common local Saluyot juterecipes? 5. What are the other uses of Saluyot.

C. Definition of Terms 1. Nutrition - the process of absorbing nutrients from food and processing them in the body in order to keep healthy or to grow or can be defined as food or nourishment needed to keep an organism growing, healthy and viable. It also refers to the process of providing or receiving food or other life-supporting substances. 2. Wellness It is an active process of becoming aware of making choices towards more successful existence. Generally used to mean a healthy balance of the mind-body and spirit in an over-all feeling of well-being. Used in the context of alternative medicine. 3. Healthy Diet - is one that helps maintain or improve health. It is important for lowering many chronic health risks, such as obesity, heart disease, diabetes, hypertension and cancer. A healthy diet involves consuming appropriate amounts of all essential 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 diet needs to have a balance of macronutrients (fats, proteins, and carbohydrates), 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. 4. Vanity something somebody is vain about and/or excessive pride 5. Global Warming - a phenomenon (otherwise known as climate change or the 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 CO2 and other greenhouse gases, rather than being emitted back into space. The effect of this is a warming of the global atmosphere. 6. Sustainability - is the ability to maintain a certain status or process in existing systems. 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 productivity for a prolonged period is also sustainability. 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 maximum natural lifespan. 10. Wow-Vegetables is refered to as edible plants that contains variety of nutrient and a good source of vitamins and minerals. 11. Vegetables - A plant cultivated for an edible part, such as the root of the beet, the leaf of spinach (and saluyot) or the flower buds of broccoli or cauliflower. 12. Vitamins - group of organic substances that are required in the diet of humans and animals for normal growth, maintenance of life, and normal reproduction.

13. Minerals - An inorganic element, such as calcium, iron, potassium, sodium, or zinc, that is essential to the nutrition of humans, animals, and plants 14. Food Supplement - nonfood substances that are used to augment the dietary intake of minerals, vitamins, amino acids, and/or herbs. 15. FreecRadicals - Free radicals are produced through a number of normal internal 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, in some auto immune diseases, and in the development of cancer. 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 carbohydrates, by fermentation, by reaction of acide limestone or other carbonates, or naturally from springs: used extensively in industry as dry ice, or carbon diodixe snow, in carbonated beverages, fire extinguisher, etc. 17. Anti-oxidants a substance,
such as vitamin E, vitamin C, or beta carotene, thought to

protect body cells from the damaging effects of oxidation.

18. Dinengdeng - Dinengdeng, a delicious concoction of various vegetables (e.g. use of 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 20. Fabrics - a cloth made by weaving, knitting, or felting fibers

CHAPTER II Review of Related Literature 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 by simply eating the Saluyot. A. General Background of Saluyot 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 and Bangladesh and a staple food for Ilocanos in the Philippines. Known locally as Saluyot with Scientific Name: Corchurus olitorious L. Other common local and international name includes: Jute Mallow or Jews Mallow; Jute

(English), (Bisaya).

Molokhia/Molohiya

(Japanese),

Saluyot

(Tagalog);

and

Tugabang

1. Botanical Description - Jute is an erect, grabrous, annual plant or shrub, growing 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 often 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 pH conditions will reduce the availability of iron in the soil. 3. Propagation - Propagation is through seeds. However, when germination is low, it can be overcome by soaking the seeds in hot water. 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. 4.2. Planting Saluyot or Jute mallow is planted either by direct seeding or 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 (May-June). When there is uniform distribution of rainfall, like in Southern Mindanao, 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. 4.3. Fertilizing -It responds well to added fertilizer, especially nitrogen. A 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 rate, and soil organic matter. 4.4. Water Management It is sensitive to drought. Irrigating is critical after sowing 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 after 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 used, avoid late evening irrigation to prevent foliar diseases. 4.5. Weed Management. Thorough land preparation is essential. Jute

mallow, especially when direct-seeded, is slow to establish and vulnerable to competition 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 hillup, which can help to suppress the growth of weeds. 5. Pests and Disease Management 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 manure before planting. 6. Harvesting It is harvested 3060 days after planting, depending on variety. Some varieties are sensitive to short daylength, causing them to bloom prematurely. These varieties should be harvested 2040 days after planting, just before pods develop. Plants may be harvested once or several times. Once-over harvest is adapted for quick growing varieties. Whole plants (2030 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 after harvest. Harvest during the cooler time of day, such as early morning or late afternoon, and keep the produce cool and shaded.

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 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 mg for Vitamin C, 22.5mg phosphorous, 1334Aug AY-carotene or 222Aug Retinol Equivalent(vitamin A),. Saluyot has an antioxidant activity of 77% or Au-tocopherol equivalent (vitamin E) of 48.9. QUICKFACTS: Saluyot Nutritive Value: (Boiled/100grams edibe portion) Nutrients Moisture (%) Food energy (cal.) Protein (g) Calcium (mg) Iron (mg) Potassium (mg) Thiamine (mg) Niacin (mg) Boiled 80.4 84.1 43 58 4.5 5.6 266 366 11.6 444 15 1.5 Nutrients Fiber (g) Total Carbohydrates (g) Ash (g) Phosphorus Sodium (mg) Vit. A (I.U) Riboflavin (mg) Ascorbic Acid (mg) Boiled 1.7 2.0 7.6 12.4 2.4 97 -122 12 6,390 28 95

C. Medicinal Health Benefits of Saluyot 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 percentage of calcium which contributes to strong teeth and bones.

Other Medicinal Uses of Saluyot or jute are as follows: 1. The leaves are very effective in curing headaches. 2. Tea made from the dried leaves is used for curing dysentery and as a tonic for children with coughs or simple decoction out of dried leaves is good to fight dysenteria, stomach pain and ulcer. 3. The leaves are also used for curing any disorder of the liver, while the use of the fruits in treating inflammation and abscesses (boil/swelling) and as a laxative. 4. Oil from seed can also cure diseases and oils extracted from jute leaves are effective to heal skin diseases. 5. Fruit can cure inflamation Internationally claim medicinal uses of Saluyot or Jute 1. Root scrapings used in Kenya to treat toothaches 2. Root decoction as tonic 3. Leafy twigs in Congo againts heart troubles 4. An infusion from the leaves is Tanzania against constipation 5. Seeds in Nigeria as purgative D. Culinary uses of Saluyot. 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 vitamins and mineral content. 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 sauted 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. Mloukhia 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)

E. Other important uses of Saluyot a. Vanity and well-ness anti-aging benefits due to the high content of anti-oxidant in the form of Vitamin E. wrinkle buster, used as facial mask like Cleopatras secret of beauty. food supplement, infuse with other health boosting fruits and vegetables in tablet, capsules, juices and coffee forms. b. Used as Fabric Saluyot is now an internationally known Philippines agricultural crop for its premium, earth friendly fabric. 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 Nations Food and Agriculture Organizations (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 make fiber, PTRI Director Carlos Tomboc said in a statement. 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, and geotextiles against soil erosion, Tomboc said. 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 natures strongest vegetable fibers, it is second only to cotton in terms of production quantity and range of uses. 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 products, apparel, handicrafts, and fashion accessories. India produces 60 percent of the worlds jute, with Bangladesh accounting for most of the rest. 1. Core uses: twine and rope, sackings, carpets, wrapping fabrics (cotton bale), and the construction fabric manufacturing industry. It can be used in curtains, chair coverings, 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 and Recommendation 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 Cleopatras beauty was maintained due to jute or not, it remains a mystery. In terms of its culinary significance the saluyot is sumptuous. With the surprising 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 doesnt 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 The significance of saluyot or jute in nutrition is higly recommended to be part in our 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 enough to support the nutritional requirement of a normal person.

REFERENCES:
http://www.livestrong.com/article/289553-normal-persons-diet/
Microsoft Encarta 2009. 1993-2008 Microsoft Corporation. All rights reserved.

http://en.wikipedia.org/wiki/Vanity http://opinion.inquirer.net/inquireropinion/talkofthetown/view/20100724-282969/Malnutritionamong-Filipino-kids-up

APPENDICES A

INTERNATIONAL JUTE (SALUYOT) RECIPES M'loukhia (Green Soup)

Ingredients 1 tablespoon corn oil 1 small head (6 cloves) garlic; peeled and ground 1 tablespoon ground coriander 8 cup homemade chicken broth 1 1/2 cup powdered m'loukhia, or 1 cup fresh leaves, ground (see note: bel; ow) 1 teaspoon salt 1 whole fresh hot red chili (opt) Procedure 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

York, N.Y. D. Pileggi http://www.tropical-recipes.com/africa/R27.php

Molehiya (Molohiya Japan)

Good for 4 people Ingredients * About six hands full o f dried molehiya (may also use fresh leaves if desired) * 1 glass of lemon juice * 6 tablespoons of olive oil * 1 onion * 12 cloves of garlic * 3 tomatoes * 500gr of chicken pieces (you can use meat as well) * 4 glasses of water (enough to cover all the ingredients) * 2 tablespoons of tomato paste * 0,5 teaspoon of hot chilly paste * 1 chicken cube

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. After 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 after 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 - Jews Mallow & Cardamom-Infused Chicken over Rice (Arabian Style)
Prep: 30 minutes Cook: 60 minutes Serves: 6 servings For the Mloukhieh 2kg Jews Mallow, fresh or frozen, chopped. If using frozen, thaw first 1/2kg coriander, finely chopped 4 large shallots, finely diced 9 cloves of garlic, pounded (add a bit of salt before pounding) 1 teaspoon sweet pepper Salt to taste olive oil 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. Its 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 soft 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. Add the chopped mloukhieh (Jews Mallow) leaves Stir well and cover. Cook for 10 minutes on medium-low heat and do not let it come to a boil. Its important not to let it boil, since it can coagulate, making it inedible. Mloukhiyeh has natural thickening agents, so dont 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/

Jute Mallow Leaves and Chicken Stew

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 1 sweet onion, finely diced 1 cup apple cider vinegar (Bragg) pinch of salt Chicken Stock 1 half chicken (use a whole chicken if preferred) 6 cups water 2 bay leaves 5 cardamom pods Generous pinch of salt 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

Jew's Mallow with Chicken (Lebanese Style)

Melokhiyya Masriyyah Serves 7 persons 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 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 Draw, singe, clean and cut the chicken into pieces. Place the chicken pieces in a pot with the stewing meat, bones and onion. Add 10 cups of water and bring to the boil. Remove the scum, reduce the heat and cook for one hour. Season. Wash the Jew's Mallow leaves and spread them on a big cloth to dry. When completely dry, chop finely using a special knife. Crush half the amount of garlic cloves with the dried coriander. Add the other half (uncrushed) to the meat and allow to cook in the pot. Saut the crushed garlic with the dried and fresh coriander in the ghee or butter. Stir the ingredients until they become soft. When the meat and chicken are well done, remove them from the broth. Bone the chicken and strain the broth. Put the strained broth over medium heat in a pot with the stewing meat, the garlic and coriander, lemon juice and the Jew's mallow leaves. Salt to taste. Allow to come to the boil then reduce the heat and simmer for 5 minutes. Serve in a large platter garnished with the chicken pieces. This dish is eaten with cooked rice along with one minced onion mixed in a cup of vinegar.

LOCAL RECIPES

Ginataang Saluyot Leaves with Labong

http://www.yummy.ph/recipe/Ginataang-Saluyot-Leaves-with-Labong

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 wont have that slimy quality. Serves 4 Prep Time 10 minutes Cooking Time 25 minutes Ingredients 1 cup labong or bamboo shoots 1 small piece ginger, thinly sliced 3 cloves garlic, minced 1 small onion, thinly sliced 1 cup oyster mushrooms 1 cup coconut milk 1 bunch saluyot leaves salt and pepper to taste

Procedure 1 Boil water in a saucepan and add labong; cook for about 10 minutes. Strain and set aside. 2 Heat another saucepan and saut 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.

Pork Dinengdeng with Saluyot

Serves 4
http://kaukautime.blogspot.com/2005/07/pork-dinengdeng-with-saluyot.html

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 Marinade mixture for pork: 1 tsp tapioca starch 2 Tbsp soy sauce 2 Tbsp Shaoxing wine or whiskey 1/8 inch ginger grated fine mix well with pork for 20 minutes and set aside. Procedure: Boil water with tomatoes, garlic and onions until tomato and onions are soft. Add bagoong sauce. Add in mushrooms and mushroom water and let simmer for 15-20 minutes or until mushroom is soft. 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. Serve with hot steamed rice.

Dinengdeng ng Ilocano
Ingredients: 1 milk fish (bangus); fried or grilled 1 cup string beans; cut into 2" long 6 pieces okra 1 cup squash; cut in cubes 1 big ampalaya; cut in 2 rectangular lengths 1 onion; sliced 2 large tomatoes; sliced 1 cup jute leaves (saluyot) 1 root ginger; crushed Bagoong isda 3 cups water

Cooking Instructions: In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong and continue boiling for 5 minutes. 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. Adjust seasoning according to taste. Serve hot! http://www.myfilipinorecipes.com/vegetable/dinengdeng-ng-ilocano-recipe.html

Inabrao (Dinengdeng) Saluyot and Green Papaya Recipe

Ingredients: 2 medium bundles of saluyot leaves, thoroughly washed 1 small green papaya, peeled and sliced Fillet bits of fried fish 1/4 cup anchovy sauce (increase if desired) Kalamansi (citrus) or lemon Water

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 follow with lemon juice. Let boil until saluyot is cook.

Grilled fish superbly complements this dinengdeng recipe but since we do not have the luxury to grill, fried fish is the next best option.
http://foodtreatsandmore.blogspot.com/2009/08/inabrao-dinengdeng-saluyot-and-green.html

Dinengdeng, Labong, Saluyot at Sigarillas

1/4 k. labong, sliced, parboiled 2 bundle saluyot leaves, trimmed, coarsely cut crosswise 2 bundle sigarillas, cut into wedges 2 pcs. grilled alumahan or any other fish 4 tsp. bagoong isda 2 medium size tomato, quartered 1 small size onion, chopped 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

Warm Saluyot Salad @ Fish out of Water (also by Red Crab) is just one of the must-try restaurants at Greenbelt 5. (UNFORTUNATELY THEY DONT GIVE THE RECIPE)

Warm Saluyot Salad (PhP 245 per order) 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/

APPENDICES B (PRODUCTS MADE OUT OF JUTE FABRICS)

Jewelries out of Jute

Wedge sandal and Handbags from Jute Fibers

Threads and Kitchen Rugs from Jute Fibers

Available Website for Jute Products per Research 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?q=jute+fabric&hl=tl&sa=X&biw=1280&bih=663&tbm=isch&t bnid=Rg6Eo0OE0bFRmM:&imgrefurl=http://in.88db.com/delhi/qJute%252Bbag%252Bdesigns%252BDelhi/1/&imgurl=http://media1.in.88db.com/del/DB88UploadFil es/2009/05/08/9448472E-49D8-4002-BE4C-3876C04C882C.jpg&w=425&h=282&ei=iA60Td7sJY0vgON6OHaCA&zoom=1