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1
Aclaro-Naranjo, Michele, Alvyn Klein Alpuerto Mana-ay, Jin Honculada-Genove, and Ruth Ann Sumili Entea. "Nutrition Intervention as Service Learning: Silliman University’s Indigenous Food Security in Philippine High Risk Calamity Areas." SHS Web of Conferences 59 (2018): 01020. http://dx.doi.org/10.1051/shsconf/20185901020.
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Hunger is a major concern in times of disaster and it can result in malnutrition. Hence, food becomes the most important immediate need in times of disaster. As a result of climate change, the Philippines is one of the most disaster-prone areas in the world. Disaster preparedness is a challenge that everyone in the Philippines must address. A collaborative effort between Silliman University Nutrition and Dietetics Department- through Service-Learning and the local government units became a means to reduce social inequalities in disastrous situations. The goal of this project was to immerse students in a community to prepare selected community members to cope with emergency nutritional needs, and to teach them food preservation techniques using available indigenous foods. The program carried out lectures on nutrition education and calamity awareness. These included seminars, workshops, cooking demonstrations and backyard gardening, food preservation for consumption during calamities was the major activity of this project. The community members were taught how to nourish themselves within 48 h during disasters using the skills they learned. This project contributed to students‟ whole person education through service-learning by developing in them the values of empathy, concern to others, volunteerism, and strong community engagement with local government units.
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Auyong, Terrence Arvin S., Shawn Caesar M. De Jesus, Donnel Doglas G. Maralit, Aaron Joshua T. Obeles, and Francis Lawrence B. De Jesus. "A Case Study on Factors Affecting the Perception of Customers in Purchasing Air Fryer Products: Basis for a Proposed Enhanced Marketing Promotion Program." Journal of Business and Management Studies 4, no. 2 (May 15, 2022): 396–422. http://dx.doi.org/10.32996/jbms.2022.4.2.30.
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In the Philippine Culture, Filipinos love to eat and cook food, so they will eat up to 5 times per day. In addition, Filipinos love to eat fried foods, and a majority of their breakfast tables entirely consist of fried foods or, at the very least, mixed with other Filipino delicacies. With the latest developments in cooking technology in the present era, the Air Fryer was introduced into the market as a machine that reduces time and helps with cooking efficiency. The problem revolves around the Air Fryer, specifically how aware the Air Fryer Product customers are and what factors affect customer perception in terms of buying Air Fryer. The study is focused on variables such as Customer Value-Centered Perception, Experiential Marketing, Product Features, and Influencers. The study utilizes Qualitative Research in the form of a Case Study. The instruments used in this study were open-ended question surveys. The study utilized the Purposive Sampling Technique of 10 individuals that purchased Air Fryers. The result of the study was analyzed using the Thematic Analysis method. The findings of the study with the utilization of the Thematic Analysis method were sub-themes that arose from the Open-Ended Questionnaire, such as Health Benefits Awareness, Convenience of Time, Product Demonstration/Testing, Marketing Promotional Events, User-Friendly Product Features, Optimized Product Features, Integrity of an Influencer, and Influencer’s Degree of Legitimacy & Specialization. The output of the study is a Proposed Enhanced Marketing Promotional Program that will help the Air Fryer manufacturing companies and the customers identify the benefits and knowledge of purchasing an Air Fryer.
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Sulistyorini, Lilis, Chung-Yi Li, Leka Lutpiatina, Ricko Dharmadi Utama, and Nurlailah. "Gendered Impact of Age, Toilet Facilities, and Cooking Fuels on the Occurrence of Acute Respiratory Infections in Toddlers in Indonesia and the Philippines." International Journal of Environmental Research and Public Health 19, no. 21 (November 7, 2022): 14582. http://dx.doi.org/10.3390/ijerph192114582.
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Introduction: The purpose of the study was to analyze the risk factors of acute respiratory infections (ARI) in children under five in Indonesia and the Philippines and to implement a primary review of the characteristics of toddlers and their households in both countries. Methods: Data were obtained from the 2017 Demographic and Health Survey (DHS) of Indonesia and the Philippines. The characteristics of children, mothers, and households were analyzed using bivariate and multivariate logistic regression to examine the significant correlations between variables. Results: The percentage of children under five with ARI symptoms in 2017 was 1.51% in the Philippines and 4.22% in Indonesia. In Indonesia, males aged under one year had significantly lower occurrences of ARI symptoms (OR 0.54, 95% CI 0.36–0.82). In the Philippines, dirty cooking fuels had a significant effect on increasing the likelihood of ARI in female toddlers (OR 4.01, 95% CI 1.02–15.83). In the Philippines, the unavailability of toilet facilities had a significant effect on increasing the likelihood of ARI in male toddlers (OR 2.67, 95% CI 1.15–6.16). Conclusion: The comparison of risk factors between male and female toddlers revealed different results in some variables, as follows: children aged under one year, dirty cooking fuels, and unavailable toilet facilities. The role of parents is fundamental in taking care of female toddlers, since they are more exposed to ARI at the age of under one year and are more prone to indoor air pollution from solid cooking fuels.
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Gibbons, Judith L., Maria Lynn, Deborah A. Stiles, Eneldina Jerez de Berducido, Randy Richter, Karen Walker, and Deane Wiley. "Guatemalan, Filipino, and U.S. Adolescents' Images of Women as Office Workers and Homemakers." Psychology of Women Quarterly 17, no. 4 (December 1993): 373–88. http://dx.doi.org/10.1111/j.1471-6402.1993.tb00651.x.
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Although adolescents of different countries often draw pictures of the ideal woman cooking or working in an office, the meaning of the images may vary cross-culturally. In the present study, 88 adolescents from the Philippines, the U.S.A., and Guatemala interpreted drawings by their same-nationality peers. Interpreters from all three countries described the woman working in an office as hardworking and the woman cooking as a mother cooking for her family. In addition, Filipino adolescents wrote themes of contentment and organization, Guatemalan adolescents wrote themes of betterment, family, and hope, and U.S.A. adolescents wrote themes of contentment and niceness. Similar images of women's roles may have different meanings for adolescents of different cultures, and the use of emic approaches can provide psychological researchers with increased understanding of complex social phenomena.
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Kotsopoulos, Joanne, Alexander Liede, Maria Lourdes Leon De Matsuda, Ping Sun, and Steven A. Narod. "Method of Cooking and Risk of Breast Cancer in the Philippines." Cancer Causes & Control 17, no. 3 (April 2006): 341–48. http://dx.doi.org/10.1007/s10552-005-0401-8.
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Montefrio, M. J. F., and J. P. Obbard. "The Economics of Biodiesel Derived From Waste Cooking Oil in the Philippines." Energy Sources, Part B: Economics, Planning, and Policy 5, no. 4 (September 28, 2010): 337–47. http://dx.doi.org/10.1080/15567240802532908.
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Barabad, Mona Loraine, Duck Shin Park, Kyung Hwan Park, and Do Yeon Hwang. "A Study of Indoor Air Quality during cooking activities in the Philippines." ISEE Conference Abstracts 2013, no. 1 (September 19, 2013): 4424. http://dx.doi.org/10.1289/isee.2013.o-3-36-02.
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Capuno, Joseph J., Carlos Antonio R. Tan, and Xylee Javier. "Cooking and coughing: Estimating the effects of clean fuel for cooking on the respiratory health of children in the Philippines." Global Public Health 13, no. 1 (July 4, 2016): 20–34. http://dx.doi.org/10.1080/17441692.2016.1202297.
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Beck, Margaret E. "Midden Ceramic Assemblage Formation: A Case Study from Kalinga, Philippines." American Antiquity 71, no. 1 (January 2006): 27–51. http://dx.doi.org/10.2307/40035320.
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The 2001 field season of the Kalinga Ethnoarchaeological Project addressed ceramic discard and midden formation in Dalupa, an upland community of 380 people in Pasil Municipality, Kalinga Province, the Philippines. Despite the increasing reliance on metal cooking vessels in the project area over time, two seasons of the Kalinga Ethnoarchaeological Project still provided enough data to describe ceramic discard and accumulation within middens. Dalupa middens receive most discarded vessels and a representative sample of discarded vessel types. This is in part because transport to water sources and washing, activities heavily associated with vessel breakage, now occur primarily within the residential area. Vessels often reach middens in a complete or reconstructible state, but are reduced to small sherds by cultural disturbance processes. Because people usually use the closest midden, catchment areas for middens can be predicted if the spatial distribution of contemporaneous residences, other activity areas, and middens is known. This work may help researchers distinguish the discarded ceramics from different households or groups of households, control for any biases in accumulation, and connect ceramic attributes with social variables of interest.
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Kawabata, Akiko, Shigeru Sawayama, and Lutgarda S. Palomar. "Relationship between ingredients and cooking methods in menus from "Your Regional Menu Guide" of the Philippines." Japanese Journal of Nutrition and Dietetics 43, no. 6 (1985): 289–99. http://dx.doi.org/10.5264/eiyogakuzashi.43.289.
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Tariga, Jonathan Necor, Dyanika Paray Nolasco, and Syrille Joyce Raspado Barayuga. "Food consumption habits of consumers in the Philippines: Changes amidst the pandemic." International Journal of Public Health Science (IJPHS) 10, no. 3 (September 1, 2021): 662. http://dx.doi.org/10.11591/ijphs.v10i3.20823.
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A quantitative descriptive strategy was applied to identify food patterns for Filipino consumers before, during and after the COVID-19 pandemic. Sampling was carried out using simple random sampling techniques. An electronic-questionnaire served as primary research instrument and was distributed through social media platforms to which 80 out of 250 responses were selected. Simple quantitative analysis such as mean value, frequency distribution and percentage were utilized. Results showed that the most of the respondent’s diet has wellness, social and psychological influence. Organic diet desires and self-cooking practices are continuing to grow. The study also showed that the essential aspects of food choice, health, quality and safety are increasingly being taken into account. The COVID-19 pandemic shifted the habits of food intake to healthier, influencing even the preference of consumed food. Thus, this study can be used as a theoretical guide especially for factors influencing the eating patterns during a pandemic. Ergo, food establishments can make use of the results to strategize to combat the COVID-19 pandemic by improving product quality on the basis of consumer needs and demands.
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Robles, Castillo-Israel, and Lizardo. "Utilization of Cooking-type ‘Saba’ Banana in the Development of Ready-to-Drink Juice with Improved Quality and Nutritional Properties." Beverages 5, no. 2 (April 9, 2019): 31. http://dx.doi.org/10.3390/beverages5020031.
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The ‘Saba’ banana cultivar is one of the most abundantly grown fruit crops in the Philippines. However, large postharvest losses were posed due to the rapid deterioration and challenges in marketing. This study was conducted to develop a ready-to-drink (RTD) beverage using the cooking-type banana cultivar [Musa acuminata × balbisiana Colla (ABB Group) ‘Saba’]. The pulp was subjected to treatment with α-amylase and pectinase enzyme concentrations ranging from 0.25% to 1.00% to facilitate juice extraction. The effect of α-amylase and pectinase enzyme combinations on juice yield, color and clarity was determined. The highest juice yield (69.83%) and clarity (72.56% by transmittance at 660 nm) were achieved using 1.00% α-amylase: 1.00% pectinase and 0.5% α-amylase: 1.00% pectinase enzyme treatments, respectively. The juice treated with 0.5% α-amylase: 1.00% pectinase was used in the formulation of the RTD beverage. Physico-chemical and sensory properties of the product were analyzed. The developed RTD ‘Saba’ juice with acceptable sensory characteristics had 11.45 cP viscosity, 0.33% titratable acidity, 5.38% protein, 1660 ppm potassium, 40 ppm sodium and 460 ppm calcium. Results showed that the cooking-type banana cultivar ‘Saba’ can be utilized in the development of the RTD beverage with enhanced sensory and nutritional quality.
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Hinlayagan, Kymwell R. "Level of Cookery Competency Among 4’ps Mothers in Magtuod Davao City, Philippines: Basis for Intervention." Archives of Business Research 10, no. 9 (September 10, 2022): 14–29. http://dx.doi.org/10.14738/abr.109.12932.
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The purpose of this study was to determine the level of cookery competency among 4’Ps mothers in Magtuod, Davao City. Descriptive correlational design was utilized in this study. The data were obtained from the 4’Ps mothers in Magtuod, Davao City, Philippines. The questionnaire used in this study is from the books of hygiene and sanitation and Cookery or Culinary Arts and Science. Mean was used to determine the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City. Mann-Whitney U Test and The Welch's ANOVA was used to determine the significant difference on the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City. The Findings of the study revealed that the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City in terms of food safety, menu composition and food preparation is moderate This means that the respondent moderately agrees with the embodied statement in each variable. Furthermore, there is no significant difference between food safety, menu composition, and food preparation when analyzed according to the age, number of children in the family and educational attainment of the respondents. This implies that food safety, menu composition, and food preparation are very important factors that needs to consider in preparing and cooking food for the family, thus the respondents of the study moderately understand its importance the result of this study is useful in developing a training program that may enhance and develop the knowledge and skills of the 4’Ps beneficiaries. Moreover, the result of the study shows that food safety, menu composition, and food preparation does not differ from the age, number of children in the family and educational attainment this indicates that knowledge and skills in basic food cooking can be learned and understand by different age generation even how many members in the family and educational attainment of the person.
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Saksena, S., R. Subida, L. Buttner, and L. Ahmed. "Indoor Air Pollution in Coastal Houses Using Solid Cooking Fuels: a Pilot Study in Mindanao, the Philippines." Epidemiology 17, Suppl (November 2006): S361. http://dx.doi.org/10.1097/00001648-200611001-00959.
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Tani, Masakazu, and William A. Longacre. "On Methods of Measuring Ceramic Uselife: A Revision of the Uselife Estimates of Cooking Vessels among the Kalinga, Philippines." American Antiquity 64, no. 2 (April 1999): 299–308. http://dx.doi.org/10.2307/2694280.
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The longevity of ceramic vessels in ethnographic contexts has been reported from several ceramic-using groups. Several methods have been used to derive estimates of the mean uselives of ceramic classes. Among them, the Kalinga Ethnoarchaeological Project employed a method based on a series of ceramic inventories since 1975. This inventory method recorded large number of pots, much more than any other previous studies, to ensure the representativeness of uselife estimates. Another data set of ceramic breakage collected by the project reveals that biases against short-lived pots were introduced by the inventory method. As a result, ceramic uselife estimated by the inventory method appears to be too long, and the revised estimates are similar to those observed in other contexts. This paper identifies the biases intrinsic to the inventory method and suggests revised uselife figures.
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Taghavi, Seied Mohsen, Teodoro C. Mendoza, Bart Acero Jr, Tao Li, Sameer Ali Siddiq, Jose Yorobe Jr, Zhikang Li, and Jauhar Ali. "Carbon Dioxide Equivalent Emissions of Newly Developed Rice Varieties." Journal of Agricultural Science 9, no. 5 (April 12, 2017): 107. http://dx.doi.org/10.5539/jas.v9n5p107.
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Breeding of rice varieties with low carbon dioxide equivalent (CO2e) emission is essential in reducing global greenhouse gas (GHG) emissions. In this study, we compared the gross CO2e emission of two newly developed green super rice (GSR) varieties with elite hybrids and nationally released farmer-cultivated varieties from production to post-production in the dry and wet seasons in Laguna, Philippines. The average gross CO2e emission was 17.9 tons CO2e ha-1 or 2.98 tons CO2e ton-1 rice (production 82%, post-production 18%). Contributing to this total were soil emissions at 72%, the use of chemicals at 5%, burning of rice straw at 3%, cooking at 12%, and transportation at 5%. The average social cost of carbon (SCC) per ton of rice was estimated at $119. Increasing grain yield per unit area with shorter growth duration decreased CO2e emission of rice per unit of weight. Cultivation of rice varieties GSR8 and GSR2 emitted 37.0% lower CO2e than the popular inbred varieties.
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Bairagi, Subir, Matty Demont, Marie Claire Custodio, and Jhoanne Ynion. "What drives consumer demand for rice fragrance? Evidence from South and Southeast Asia." British Food Journal 122, no. 11 (February 28, 2020): 3473–98. http://dx.doi.org/10.1108/bfj-01-2019-0025.
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PurposeThe purpose of this paper is to analyze geographic heterogeneity of consumer preferences for intrinsic quality attributes of rice in South and Southeast Asia and the drivers of demand for these attributes, with a particular focus on rice fragrance and the role of gender.Design/methodology/approachStated-preference surveys were conducted with 4,231 urban and rural consumers in 37 cities across seven countries (Bangladesh, India, Cambodia, Indonesia, the Philippines, Thailand, and Vietnam) during 2013–2014 and analyzed through a rank-ordered logistic regression with incomplete ranking choice data.FindingsPreferences for rice attributes are found to be significantly heterogeneous among consumers in South and Southeast Asia. Urban Thai consumers tend to prioritize appearance and cooking characteristics over taste and nutritional benefits, relative to all other surveyed consumers. In contrast with South Asian consumers, Southeast Asian consumers have largely adopted Thai preferences for rice texture and fragrance, a trend that was earlier coined “Jasminization.” We find that demand for rice fragrance is mainly driven by women, educated consumers, large families, families spending a lower share of their food expenditures on rice, and consumers in Southeast Asia (particularly the Philippines and Cambodia).Originality/valueLittle is known about geographic heterogeneity, drivers, and the role of gender in demand for rice fragrance. This paper fills these knowledge gaps. Our findings suggest that the more women are empowered in grocery decision-making, the more demand for aromatic rice is expected to rise. These insights can assist market-driven and gender-responsive rice breeding programs in simultaneously enhancing rice farmers' livelihoods and gender equity.
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B. Cuevas, Jayzzel Cate, Ma Joan M. Indicio, Mary Jade S. Reyeg, and Ernesto C. Mandigma Jr. "Green Practices of Selected Restaurants in Solenad, Nuvali in Sta. Rosa Laguna, Philippines." International Multidisciplinary Research Journal 2, no. 3 (September 16, 2020): 89–98. http://dx.doi.org/10.54476/iimrj339.
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There has been a trend in applying green practices in restaurants. In lieu of this, Solenad, Nuvali as a famous mall in Sta. Rosa City, Laguna houses different potential restaurants. The researchers aimed to determine and analyse the gathered data concerning the significant difference on the assessment of green practices among selected restaurants in Laguna, grouped according to their profile. The study’s main concept is green practices. This concept has four aspects, examined by the researchers, including Energy Conservation, Water Conservation, Proper Waste Disposal, and Food Packaging. Descriptive method and survey questionnaires were used to collect data and information. The respondents were comprised of the selected restaurants’ employees. The survey questionnaires were distributed consisting questions related with the research topic. The statistical methods used in the study were Frequency, Percentage, Weighted Mean, and ANOVA (Analysis of Variance). The results show that the respondents recognized energy conservation as one of the green practices often applied by restaurants with the exemption of “the restaurant turns off the steam supply in steam cooking vessels when not in use”, which ranked lowest. In terms of water conservation, the respondents assessed that regular inspection for leaks and repair was practiced often by restaurants. The respondents believed that the restaurants often used small portions of food supplies to lessen food waste. However, the respondents evaluated segregation of waste products as the least observed practice by the restaurants. The result also shows that there was no significant relationship between the profile of the respondents such as age, gender, educational attainment and the green practices namely energy conservation, water conservation, proper waste management, and food packaging and furniture.
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Mason, John B., Maria A. Ramirez, Chona M. Fernandez, Regina Pedro, Tina Lloren, Lisa Saldanha, Megan Deitchler, and Eisele. "Effects on Vitamin A Deficiency in Children of Periodic High-Dose Supplements and of Fortified Oil Promotion in a Deficient Area of the Philippines." International Journal for Vitamin and Nutrition Research 81, no. 5 (September 1, 2011): 295–305. http://dx.doi.org/10.1024/0300-9831/a000077.
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Regular semi-annual distribution of high-dose (200,000 IU) vitamin A capsules (VACs) to children 1 - 5 years of age (previously identified as underweight), in Leyte Province, the Philippines, was compared to providing extra VACs to give three-monthly dosing, and to vitamin A-fortified cooking oil (VAFO) promotion (with continued VACs every 6 months). Serum retinol (SR) was measured at baseline and after 12 or 18 months (for VAFO). No sustained increase in SR was determined from the three-month VAC dosing regimen, and the prevalence of vitamin A deficiency (VAD) as assessed by SR (< 20 mcg / dL) remained around 30 % (in line with national survey estimates over the previous 15 years). The major difference found was that 18 months of VAFO (of which 9 months had sustained promotion) was associated with reducing the prevalence of VAD to < 10 %. The effective fortification and lack of effect of semi-annual VAC results are in line with previous studies; testing with dosing of VAC every three months is a new intervention. The results imply that promotion of fortified oil would reduce VAD in these conditions; whether it can replace or needs to be added to semi-annual VAC dosing remains to be determined. A phased changeover to reliance on fortified commodities (including oil) with careful monitoring of VAD trends is indicated.
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Mingala, Claro Niegos, Jessica G. Manalaysay, Nathaniel D. Antonio, Ralph Lorenz R. Apiladob, and Joseph F. Bambico. "SCREENING OF THE ACID MEAT CONDITION IN THE RENDEMENT NAPOLE GENE USING POLYMERASE CHAIN REACTION - RESTRICTION FRAGMENT LENGTH POLYMORPHISM." Indonesian Journal of Agricultural Science 20, no. 1 (June 29, 2019): 29. http://dx.doi.org/10.21082/ijas.v20n1.2019.p29-34.
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A mutation in the rendement napole (RN) gene causes the acid meat condition which results to poor meat quality due to its reduced water holding capacity, low pH, pale color, reduced processing and cooking yield due to increased drip, and strong metallic taste. This study was conducted to detect the mutation in the RN gene in 535 commercial breeder pigs from the Philippines. Blood collection was done then subjected to DNA extraction and genotyping using polymerase chain reaction - restriction fragment length polymorphism (PCR-RFLP) using the enzyme <em>BsrBI, </em>then validated by DNA<em> </em>sequencing. Results revealed that 97.01% of the breeder pigs did not have the mutation in their RN gene, while 2.69% had at least one copy of the defective allele in their gene. The acid meat condition has only been previously detected in the Hampshire breed whereas this study found the mutations predominantly in Pietrain and Landrace breed they were classified as normal (rn/rn), heterozygous mutants (RN/rn), and homozygous mutants (RN/RN) which allowed breeding systems to be developed ensuring that all offspring are free of the defect. This genetic screening will help in detecting the presence of the defect in a given swine population and reduce the unwanted effects on meat quality thus increasing its market value.
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Turner II, Christy G., and James F. Eder. "Dental Pathology, Wear, and Diet in a Hunting and Gathering Forest-Dwelling Group: The Batak People of Palawan Island, The Philippines." Dental Anthropology Journal 19, no. 1 (September 3, 2018): 15–22. http://dx.doi.org/10.26575/daj.v19i1.115.
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Described are observations on Batak foods,tooth use, oral hygiene, and resulting wear and oralpathology in dental casts of 29 Batak ranging from 15 to 49years of age. Commonly consumed foods are roughly 80percent plant, and 20 percent animal products. Cookingis common. Eating includes one or two main daily mealswith occasional snacking. Cariogenic commerciallymanufacturedflour and sugar are rarely available.Oral hygiene involves “finger-brushing” of anteriorteeth with fine sand. The practice is more common infemales than in males. Caries are rare in both sexes as isantemortem tooth loss. Tooth chipping is more commonin males. Periodontal disease is generally slight andnearly equal in the sexes. Tooth wear is relatively slightbut strongly age-related as in many other populations.
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Senoro, Delia B., Kevin Lawrence M. de Jesus, Ronnel C. Nolos, Ma Rowela L. Lamac, Khainah M. Deseo, and Carlito B. Tabelin. "In Situ Measurements of Domestic Water Quality and Health Risks by Elevated Concentration of Heavy Metals and Metalloids Using Monte Carlo and MLGI Methods." Toxics 10, no. 7 (June 21, 2022): 342. http://dx.doi.org/10.3390/toxics10070342.
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The domestic water (DW) quality of an island province in the Philippines that experienced two major mining disasters in the 1990s was assessed and evaluated in 2021 utilizing the heavy metals pollution index (MPI), Nemerow’s pollution index (NPI), and the total carcinogenic risk (TCR) index. The island province sources its DW supply from groundwater (GW), surface water (SW), tap water (TP), and water refilling stations (WRS). This DW supply is used for drinking and cooking by the population. In situ analyses were carried out using an Olympus Vanta X-ray fluorescence spectrometer (XRF) and Accusensing Metals Analysis System (MAS) G1 and the target heavy metals and metalloids (HMM) were arsenic (As), barium (Ba), copper (Cu), iron (Fe), lead (Pb), manganese (Mn), nickel (Ni), and zinc (Zn). The carcinogenic risk was evaluated using the Monte Carlo (MC) method while a machine learning geostatistical interpolation (MLGI) technique was employed to create spatial maps of the metal concentrations and health risk indices. The MPI values calculated at all sampling locations for all water samples indicated a high pollution. Additionally, the NPI values computed at all sampling locations for all DW samples were categorized as “highly polluted”. The results showed that the health quotient indices (HQI) for As and Pb were significantly greater than 1 in all water sources, indicating a probable significant health risk (HR) to the population of the island province. Additionally, As exhibited the highest carcinogenic risk (CR), which was observed in TW samples. This accounted for 89.7% of the total CR observed in TW. Furthermore, all sampling locations exceeded the recommended maximum threshold level of 1.0 × 10−4 by the USEPA. Spatial distribution maps of the contaminant concentrations and health risks provide valuable information to households and guide local government units as well as regional and national agencies in developing strategic interventions to improve DW quality in the island province.
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Lapeña, Jose Florencio. "People Giving Hope in the Time of COVID-19: They Also Serve Who Care and Share." Philippine Journal of Otolaryngology Head and Neck Surgery 35, no. 1 (May 16, 2020): 4–5. http://dx.doi.org/10.32412/pjohns.v35i1.1255.
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That murmur, soon replies, “God doth not need
Either man’s work or his own gifts; who best
Bear his mild yoke, they serve him best. His state
Is Kingly. Thousands at his bidding speed
And post o’er Land and Ocean without rest:
They also serve who only stand and wait.”1
1John Milton, Sonnet 19
The COVID-19 Pandemic has brought out most of the best (and some of the worst) in us. Much has been said, shared, even sung about health care workers as frontline heroes. Whether we indeed form the frontline, or man the last line of defense, due credit is being given to all “front-liners” – essential-service workers, drivers and delivery personnel, security guards, the military and police who literally serve in the trenches of this invisible war. Indeed, it is heartening to read the inspiring messages, hear the encouraging words, listen to the uplifting (sometimes funny) music and songs, witness the moving memes and cartoons, watch the refreshing dances and tributes, and receive the healing blessings and prayers on various media and social media platforms. Indeed, we are motivated to continue to work, so that others may safely stay home. Some of us have even been called upon to die, so that others may live.
But so much less is and has been said about those who make our battle possible, who selflessly and silently took it upon themselves to clothe us with personal protective equipment, feed us, transport us, and even shelter us as we engage the unseen enemy. It is these heroes I wish to thank today. I certainly cannot thank them all, but I sincerely hope that those I do mention will represent the many others I cannot.
Early on, my brother Elmer Lapeña and his Team Twilight group of “golfing enthusiasts and friends” (“company owners, executives, managers, engineers, technicians, entrepreneurs, and expats in the electronics, semiconductor, metalworking, automotive, aerospace, and packaging manufacturing industries”) responded to the call for better protection for frontliners with door-to-door deliveries of Personal Protective Equipment (PPE) to over 40 hospitals in the National Capitol Region, Rizal, Cavite, Laguna and Batangas including the Philippine General Hospital (PGH).2 On a personal note, Elmer and my sister-in-law Annette were closely monitoring our situation, going out of their way to obtain difficult-to-find PPEs for my wife Josie and myself, and our respective Departments of Family and Community Medicine (DFCM) and Otorhinolaryngology (ORL) at the PGH.
For her part, our very dear friend Gigi Bautista Rapadas organized Project #HelpCovid19Warriors(HCW), to “go where the virus goes” and “help where help is needed and requested,” harnessing donations from ‘family, friends, and friends of friends” to procure PPE (as well as disinfectants, even canned goods) that were distributed “from Metro Manila to the provinces: Tuguegarao, Bataan, Bulacan, La Union, Nueva Vizcaya, Cavite,” moving from hospitals and health centers to correctional institutes.3 It is because of them that our PGH Department of ORL obtained very expensive but essential respirator hoods for added protection from aerosolized virus when conducting airway procedures, in addition to head-to-foot PPEs for use of the PGH DFCM in attending to PGH staff at the UP Health Service.
Meanwhile, without fanfare, our dear friends Popot and Agnes (also my DLSU ’79 classmate) Lorenzana provided cooked meals for 1,000 persons daily. Working with on-the-ground social workers and with the 2KK Tulong sa Kapwa Kapatid Foundation, their Feeding Program “A thousand meals for poor communities” reached Payatas, Talayan, Pinyahan, Smokey Mountain, Maisan, Bagong Silang, Old Balara, Tatalon, Sta. Teresita, Sampaloc, and Sta. Ana, among more than 50 other communities. They generously responded to my wife’s request to provide meals for her community patients of the Canossa Health Center in Tondo. They have also provided meals for hospital staff of Amang Rodriguez Memorial Medical Center, the Medical City Hospital, Veterans Memorial Medical Center, Dr. Jose Fabella Memorial Hospital, Dr. Jose Rodriquez Memorial Hospital, Quezon City General Hospital, the San Lazaro Hospital, Valenzuela City Emergency and Lung Center of the Philippines. They continue this service which to date has provided for more than 32,000 meals, with corporate partners and private individuals joining the effort.4
Other De La Salle University (DLSU) College ‘79 batchmates who wish to remain anonymous obtained board approval of their endorsement to channel all the social development funds of their Maritime Multipurpose Cooperative for the next 3 years to the Philippine General Hospital. Adding their personal funds (and those solicited by their daughter and nephew), they took on the daunting task of sourcing and proving Powered Air Purifying Respirators (PAPRs) for our use. Another DLSU batchmate has been providing PPEs to various hospitals including PGH through their family corporation, Nobleland Ventures, Inc. Even their high school batch ’75 of Saint Jude Catholic School has donated boxes and boxes of PPEs to the PGH and other hospitals. Other DLSU ’79 classmates Bel and Bong Consing, and Timmy, Joy (and Tita Linda) Bautista have personally donated PPEs and funds for our COVID-19 operations, while classmate Fritz de Lange even sent over sweet mangoes for us to enjoy with our fellow frontliners.
Generous donations also poured in from La Salle Green Hills (LSGH) High School ’76 friends Cris Ibarra, Norman Uy, Class 4E, and batchmates Tito and Pepper who wish to remain anonymous, as well as Menchit Borbon and her St. Theresa’s College Quezon City (STCQC) - Section 1 classmates. We even received overseas support from my LSGH 4B classmate Bingo Pantaleon from Yangon; my mom Libby, brother Bernie and Lilli, and friend Soyanto from Singapore, and sister Sabine from Germany. And how can we forget the regular frozen food deliveries of Jollibee chicken drumsticks and home-made Bulgogi and Tapa from our dear friends Ed and Aning Go?
Perhaps the most touching gifts of all came from my eldest and youngest daughters Melay and Jica, who lovingly prepared and delivered much-appreciated meals to us, and middle child Ro-an, who with our son-in-law Reycay serenaded us with beautiful music that was appreciated by no less than Vice President Leni Robredo and featured by the Philippine Philharmonic Orchestra.5 Their musical fund-raising campaign started with another haunting piece featuring my sister Nina and brother-in-law Kiko.6 As if that was not enough, Ro-an bakes cookies to raise funds for our ongoing COVID-19 operations at PGH, while Melay and Jica keep asking us what we want to eat next. These three count among those who have least, yet “put in everything ” from what little they have.7
These are but a few examples of those known personally to me- my family and friends. And there are many more. In the same way, every other doctor and front liner will have their own stories to tell, of friends, family even mere acquaintances who have come out of the shadows to help, to care, to share in whatever way they can, in fighting this battle with us. Let this be their tribute as well.
Those of us who serve in the Philippine General Hospital have been called People Giving Hope.8,9 I believe that we do give hope because others give us hope in turn. I like to think that the inscription in the PGH lobby “They Also Serve Who Care and Share” honors these others in a special way who go over and beyond the call of duty. With apologies to John Milton, our heroes go way over and beyond “they also serve who only stand and wait.”
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Santarita, Jeofe. "Beyond Eating: Theorizing the Trinitas of Food in Southeast Asia." Scientia - The International Journal on the Liberal Arts 11, no. 2 (September 30, 2022). http://dx.doi.org/10.57106/scientia.v11i2.1.
Full textAbstract:
Since time immemorial, food has been the primary reason that family, friends, and new acquaintances are gathered. In recent years, food remains the star of the gathering and is further highlighted with the emergence of social media and heightened by the popularity of food selfies. This development requires a deeper understanding of food, especially heritage dishes of Southeast Asia, beyond eating. In past decades, several cookbooks, historical narratives, blogs, and vlogs on food were beautifully done both in the Philippines and beyond. However, there is no study yet that primarily theorizes the emergence and evolution of food in Southeast Asia. This paper, therefore, attempts to contribute to the continuing discussion of food in the region by using the Trinitas of ethnicity, environment, and experiences as framework.
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Favis, Abigail Marie, Charlotte Kendra Gotangco Gonzales, and Ana Erika Lareza. "Addressing Rice Waste in University Cafeterias Using Material Flow Analysis and System Dynamics Modeling." Philippine Journal of Science 151, no. 3 (April 6, 2022). http://dx.doi.org/10.56899/151.03.20.
Full textAbstract:
Food waste has emerged as one of the focus areas in sustainability research. At the Ateneo de Manila University, previous studies have found that food waste is composed mainly of rice. This study, therefore, analyzed cafeteria rice systems in the university through a material flow analysis (MFA) to identify key factors for formulating effective rice waste reduction techniques and then applied the results toward developing system dynamics (SD) models as tools for decision-making. The MFA found that the total mass of produced known rice waste was 49.48 kg/d. The largest sources of rice wastes were the upstream processes of the cafeteria rice system involving the cooking and serving of rice. The SD model developed for one cafeteria found that the service stage was the largest source of rice waste. The main factor influencing service waste generation was the surplus of cooked rice. A scenario was simulated in which the amount of rice used in additional batches cooked was minimized, yielding a substantial decrease in the mass of service waste and lost revenue. Not only does this research provide baseline information that enables the university to enhance sustainable consumption and food waste minimization efforts, but it also contributes to the data pool for rice wastage in the Philippine and Southeast Asian contexts. Furthermore, results indicate a need to re-strategize rice waste campaigns that focus on consumption when much can be done in the preparation and service stages. Collaborating with cafeteria management to improve efficiency in the kitchen is key in addressing the overall rice waste problem. Downstream, consumer-focused interventions targeting changes in attitudes and behaviors must be complemented by upstream changes in operations and management approaches to support both a structural and cultural transformation for sustainability.
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Garcia, Jesus, and Manuel A. Bajet, Jr. "Development of Energy Saving Multi-Fuel Cooking Stove." JPAIR Multidisciplinary Research 12, no. 1 (March 2, 2013). http://dx.doi.org/10.7719/jpair.v12i1.210.
Full textAbstract:
The Philippines is typical of many developing countries where the majority ofthe population has low income. With the present economic crisis happening dueto the increase of oil prices, housewives are very much worried in budgeting familyexpenditures. They find hard to budget the day to day needs of the family. Thus,the need to design and develop a low consuming, multiple feed cooking stove, yetcomparably performs with liquefied petroleum gas (LPG), kerosene and electric stove,would somehow ease the day to day expenditure. Energy Saver Multi-Fed CookingStove was structured and made up of scrap iron bars sheet and a pipe welded together.It has a chimney and an ash tray. Multi- Fuel in the sense that it can be fuelledwith firewood, charcoal like corn cobs, tobacco stalks, and others which were usuallyburned when the farmers lack knowledge in making use into fertilizer. Qualitativetesting was done in cooking different food was done to identify the cooking fuelconsumption. Using firewood is more economical in cooking with rice, vegetabledishes, boiling of fruits and root crops. While cooking meat and frying fish, charcoalis also more economical. In cooking different foods, it is significantly different fromone another of fuel material. This implies that all the fuel materials are significantlydifferent in terms of cooking different foods. Furthermore, cooking different foods issignificantly different in all cooking stoves like LPG, kerosene, clay and electric stove. Keywords: Conserve Energy Develop Multi-feed Cooking Stove Vigan City.Ilocos Sur, Philippines
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Pangyan, Joan M., Lady Vaniza L. Guntiñas, and Leonel P. Lumogdang. "Evaluation of the Organoleptic Properties and Free Fatty Acid (FFA) of Cooking Oil in the Selected Stores of Poblacion Malita, Davao Occidental, Philippines." Asian Journal of Chemical Sciences, June 17, 2022, 37–43. http://dx.doi.org/10.9734/ajocs/2022/v11i419132.
Full textAbstract:
The study aimed to evaluate the organoleptic properties and percent (%) free fatty acid (FFA) content of cooking oil, namely Coconut oil, palm oil, and Canola oil, in the selected stores of Poblacion Malita, Davao Occidental Philippines. The study compared the organoleptic properties and % FFA of the cooking oil to the Codex standard of Food and Agriculture Organization (FAO). The study was conducted from August to December 2021. The post-product organoleptic evaluation of organoleptic properties and % FFA content in cooking oils can aid in determining the FFA safety level of cooking oil. A total of 15 samples (10 mL each) of Coconut, Palm and Canola oil were randomly collected from five selected stores. The organoleptic properties of collected oil samples were evaluated by direct inspection following the protocol by Dentali (2013). Free Fatty Acids (FFA) were analyzed using a titration method approved by the American Oil Chemist Society (AOCS). Results revealed that the color of coconut oil samples from the selected stores was very light yellow; canola oils were light yellow, and palm oils from the same stores had a golden yellow color. The taste and odor of coconut, palm, and canola oil samples were neutral, as well as the odor. The organoleptic characteristics of the oil samples were within the Codex Standard of FAO; thus, the products were compliant to the Codex standard. The percentage of FFA content showed that Coconut oil and Canola oil had lower FFA content compared to Palm oil. The average FFA values for each oil group were all compliant to the 2% limit set by industry standards.
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Garambas, Cynthia D., Myrna Benita Z. Luna, and Consuelo T. Chua. "Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines." Journal of Ethnic Foods 9, no. 1 (June 21, 2022). http://dx.doi.org/10.1186/s42779-022-00135-6.
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AbstractEvery culture protects its indigenous knowledge and practices, distinguishing them from other cultures. A qualitative inquiry described the traditional processing methods in preparing smoked meat or kinuday, produced by the Ibaloy Indigenous Ethnic group in the Philippines. The saturation method was used to determine data sufficiency. Fifteen participants from the two Ibaloy-speaking municipalities of Benguet, Philippines served as the key informants for the study. Results show that Benguet native pork and rock salt are the usual raw materials for kinuday. Additionally, branches and trunks from locally available trees are utilized as smoking materials. Traditionally, meat is smoked on top of the cooking area called so-olan for one day, continuous to one month intermittent until fully consumed. Kinuday is attributed to the festivities performed by the Ibaloy IP group and the availability of the elements in producing the traditional food is the primary factor for continuing the practice. To ensure preservation and cultural transmission of traditional kinuday preparation practices, it is recommended that a formal documentary be developed and disseminated to various stakeholders.
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ARONG, CECILIA D. "Acceptability Assessment of Community Extension Project of a Public University." IAMURE International Journal of Multidisciplinary Research 8, no. 1 (November 9, 2014). http://dx.doi.org/10.7718/iamure.v8i1.802.
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Southern Leyte State University encourages its departments to implementextension programs. This study evaluated the A&S department’s integratedcommunity extension programs. This study assessed the projects as to:responsiveness to community’s needs, development of sustainability and selfreliance,people’sopportunityto become productive,and effectivenessoftechnologyin bringing socio-economic changes; evaluate projects’acceptability;and,people’swillingness/readinessto givecounterpart.This descriptivesurvey usingrandom sampling was conducted at Mahayahay,Sogod,SouthernLeyteusingresearcher-madechecklist in interviewing300 respondentsand the mostsignificantchangetechnique.Majorityconsideredtheprojectsasvery-muchresponsive;muchdevelopedsustainabilityandself-reliance;gavepeoplevery high opportunity to become productive; and very much effective in bringingsocio-economic changes. Rated very much acceptable were: concreting/finishing/painting of daycare center; constructing/concreting/tiling of toilet and cooking/dishwashing area; digging of drainage canal, landscaping, installing electric lightand water system. Also, very much acceptable were: feeding; room structuringand giving of visual aids and TV set; literacy for children and capability buildingfor adults; cooking/catering and beauty culture; conducting the candidates’forums; and giving of educational supplies. Environmental renewal was frowned.Majority highly accepted and well-liked the projects. Community officials werewilling to give counterpart, and were thankful if they would receive more projects.Keywords-Social science, acceptability, community extension program, environmentalrenewal, responsiveness, sustainability, descriptive design, Philippines
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Bajet, Jr., Manuel A., Gilbert R. Arce, Jimmy R. Soria, Joussie B. Bermio, Crizzle B. Paz, and Junel Bryan Bajet. "Solid Waste Management Practices in Vigan City, Ilocos Sur, Philippines." IAMURE International Journal of Ecology and Conservation 3, no. 1 (July 12, 2012). http://dx.doi.org/10.7718/ijec.v3i1.326.
Full textAbstract:
Solid waste management must be implemented consistently and effectively. The study aimed to assess the implementation of Solid Waste Management Program of Vigan City Province of Ilocos, Philippines. Specifically, it focused on identifying its solid waste recovery facility, type of wastes and its practices segregation, collection, disposal and utilization of wastes.Solid waste management practices such as on segregation was religiously followed by all constituents however, hazardous waste were treated in accordance to existing laws of the DENR and DOH. Collected wastes were segregated at the recovery site. Utilization of wastes includes production of organic fertilizer from compostable wastes, collected plastic containers were processed into plastic tables/monoblocks, cellophane were used as a cotton substitute for pillows, used as material for making souvenir items while paper waste were converted into paper pulp which can use as cooking fuel. Scrap iron and metals collected were sold by and spent for the maintenance of the recovery facilities. Produce organic fertilizers were given for free to poor farmers and sold at a minimal amount to those who could afford to pay through the Department of Agriculture. Monoblocks were utilized at the Day Care Centers of the City. Collected plastics cellophane for pillows and for souvenir items was given to poor families as their livelihood project. Keywords - Ecology, Solid Waste Management practices, descriptive, Vigan City, Philippines
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"Status of Students’ Boarding Houses in the University of Eastern Philippines, Laoang Campus." Asian Journal of Research in Education and Social Sciences, March 1, 2022. http://dx.doi.org/10.55057/ajress.2022.4.1.11.
Full textAbstract:
Student boarders’ satisfaction has been regard as the most important indicator in evaluating student-housing quality and services. This study determined the status of students’ boarding houses in the University of Eastern Philippines Laoang Campus. The respondents were students residing in boarding houses using universal sampling. The research design employed is a descriptive method, using a survey questionnaire, and the statistical tools used are frequency counts, percentages, and mean. Findings revealed that the respondents were in their late teenage years, there were more females, most were still single, majority has a family income of 5000-below, and most were BSEd. Only few completed the needed requirements, has a distance 1kilometer-below from the school, has 4-5 room occupants, has a monthly rental of 401-500, students’ boarders were allowed to used charcoal in cooking, additionally, open well as the source of water supply, almost all used manual flush in their comfort room, not all were allowed to used available appliances, and garbage was collected by disposal team. The respondents were satisfied in terms of the residential satisfaction according to specific attributes but encountered problems such as lack and unsafe water supply, and no abode policies and contracts executed.
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VALDERAMA, JULIUS S., and JOEY M. VILLANUEVA. "Conditions of the Nearby Boarding Houses of a State University In the Northern Philippines: A Benchmark Study." IAMURE International Journal of Business and Management 5, no. 1 (July 28, 2013). http://dx.doi.org/10.7718/iamure.ijbm.v5i1.477.
Full textAbstract:
The school is responsible in addressing the housing needs of students within or outside the campus for safety and security. The study was formulated with focus on the assessment of the boarding houses near the premises of Nueva Vizcaya State University (NVSU) in northern Philippines. The boarding houses were assessed along four areas namely basic amenities, safety and security, special services and other boarders’ concerns. Descriptive statistics such as frequency counts, frequency tables, percentages, and mean were used to draw the socio-demographic profile of the respondents and the basic feature of boarding houses. The researchers were able to identify characteristics of sound/good boarding house like; spacious receiving room; tidy and orderly cooking area. The researchers recommended the following practices to ensure safety of the student occupants; there should be a proper monitoring of occupants’ activities; there should be an enforcement of a contract; there should be a regular meeting, checking and implementation of house rules and regulations are properly observed, and counseling is done when needed; strict implementation of outsiders being not allowed to enter the boarding house without permission from the owner. Further, the university should regularly monitor the conditions of the boarding houses to ensure the safety of the student occupants.KEYWORDS: Social Science, Architecture, structural design, boarding houses, Likert scale,Nueva Vizcaya, Philippines
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Maruyama, Seiji, Hisaaki Kato, Gilbert J. Merino, Takafumi Hirata, and Noel R. Juban. "Concentrations of Trace Elements in Daily Life Water Consumed in Angono, Rizal, Philippines." Acta Medica Philippina 54, no. 2 (April 30, 2020). http://dx.doi.org/10.47895/amp.v54i2.1507.
Full textAbstract:
Objective. The present study aims to determine the concentrations of seven trace elements [chromium (Cr), arsenic (As), cadmium (Cd), cesium (Cs), lead (Pb), thorium (Th), and uranium (U)] in tap, well, spring, river, and lake waters in the town of Angono, Rizal in the Philippines, consumed for drinking, cooking, bathing, and washing. In the town of Angono, both of the tap and purified tap waters produced in the refilling station are consumed as the water for drinking.Methods. Water samples from six unpurified tap, six purified taps, 10 wells, two springs, two rivers, and one lake water were obtained in October 2015. Samples were analyzed using solution nebulization inductively coupled plasma mass spectrometry. Results were evaluated for health risks of the trace elements in the water samples using WHO guideline values. The provisional WHO guideline values are as follows: Cr: 50 µg/L, As: 10 µg/L, Cd: 3 µg/L, Pb: 10 µg/L, and U: 30 µg/L. That of Cs has not been proposed yet. The WHO guideline value for the naturally occurring radioactive isotope 232Th in drinking water is 1 Bq/L, which is equivalent to 250 μg/L.Results. The concentrations of the trace elements in the tap water samples were <0.5% of the WHO guideline values, except Cs and Cd, with those of Cd being ~9% of the WHO guideline value. Purified tap waters contained the seven trace elements in lower concentrations, with the exception of Pb, which may have been added in small amounts from equipment used for water purification. The concentrations of the trace elements in water samples from the wells and springs in Angono were more variable than those of the tap waters, and these were also below the WHO guideline values. The concentrations of Cs in all water samples were <0.3 µg/L. The trace-element concentrations of the waters from Angono River and Laguna Lake were almost the same as those of the well and spring waters. Conclusion. At present, the concentrations of trace elements in daily life water consumed in Angono are at safe levels.
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Aquino, Maria Fema, Consuelo Chua, and Estrella Agustin. "Shelter-based Food Preparation Intervention and Subjective Well-being of Pediatric Cancer Patients in Manila, Philippines." Philippine Journal of Science 151, no. 4 (July 11, 2022). http://dx.doi.org/10.56899/151.04.16.
Full textAbstract:
Among the major concerns in pediatric cancer patients are their emotional and social well- being arising from the unpleasant physical and psychological side effects of treatments. However, studies have shown that food preparation improves cancer patients' emotional and social well-being. The general objective of the study was [1] to assess the relationship between food preparation intervention and subjective well-being (SWB) of cancer patients, as well as [2] to determine the children's socio-emotional SWB before and after the food preparation activity implementation based on the perspectives of the patients, parents, and shelter staff'. Eight pediatric patients between 8–20 yr old, their guardians, and two shelter staff were purposively selected. A food preparation activity module was designed and implemented as part of the intervention measures. The patients, parents, and staff were interviewed to assess the patients’ emotional and social SWB before and after the activity implementation. Content and thematic analyses were used to analyze the data. The results of the study revealed that the patients’ emotional and social SWB improved right after implementation and even 3 mo after the intervention. The positive aspects of emotional SWB documented among the patients after implementation were happiness, hopefulness, gratitude, and self-confidence. The positive contributions of the activity 3 mo after its implementation were still evident. Regarding social SWB after the intervention, it was established that cooking activities encourage collaboration and social bonding among family members and the patients themselves. Three (3) mo after intervention, the patients became more outgoing, friendly, and helpful, especially towards their fellow cancer patients. The study can help researchers explore different age groups and chronic disease cases using similar food preparation activities and modules as a guide.
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DAVID, NEIL D. "Preservation of Indigenous Culture of Bataan through an Ayta Magbukon School of Living Tradition (SLT) Program." IAMURE International Journal of Social Sciences 7, no. 1 (November 27, 2013). http://dx.doi.org/10.7718/ijss.v7i1.602.
Full textAbstract:
The UNESCO declares that there are two approaches to preserve cultural heritage: one is to record it in tangible form and conserve it in an archive; the other is to preserve it in a living form by ensuring its transmission to the next generations. The establishment of SLT is in response to the second approach. This undertaking focuses on the transmission of indigenous knowledge (IK) to the young. It aims to encourage culture specialists to continue with their own work and train younger people to take place in the future. In order to preserve the Ayta Magbukon indigenous culture, the oral literature, traditional skills that included traditional dances, songs, chanting, traditional cooking and traditional medicines were documented using ethnographic approach as the method of collecting data and information. These data was presented again to the cultural masters for validation using the triangulation approach. Results show the significance of this data in the SLT Program in the transmission of the Ayta Magbukon indigenous culture to the young. The program will achieve its goals of culture preservation and the continuation of their wisdom from generation to generation as long as this kind of undertaking will have continuity even without outside intervention.Keywords: Social Science, culture preservation, living traditions, ethnography, descriptive design, Bataan, Philippines
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Mercado, Jame Monren Tapalla, and Eric Babar Zerrudo. "Pamanang Kulinarya: Developing a Safeguarding Plan for Culinary Heritage Using the Statement of Significance – The Case of Lomi in Lipa City, Batangas, Philippines." SPAFA Journal 2 (October 8, 2018). http://dx.doi.org/10.26721/spafajournal.v2i0.584.
Full textAbstract:
Heritage constitutes the identity of a community. An important heritage of a community is food, often defined as culinary or gastronomic heritage. This mixedmethod research developed a safeguarding plan for culinary heritage, specifically for lomi in Lipa City, Batangas, using the Statement of Significance. Different theoretical paradigms were used, especially anthropological theories like acculturation and modernization, and conservation frameworks such as UNESCO, ICOMOS and GCI heritage charters and conventions. To trace the significance of lomi, the researchers collected physical evidence by visiting and observing lomi houses, or lomians (restaurants dedicated to serving the lomi dish), in Barangay Poblacion focusing on the preparation of this food using Cultural Heritage Mapping and SWOT Analysis; oral evidences by conducting focus group discussions; in-depth interviews with different stakeholders; surveys in the local community; and archival evidence from different journals and books. Lipa lomi is significant in its historical, culinary, aesthetic, economic, health, social and symbolic aspects. Historically, it was introduced by To Kim Eng, a native from Amoy (now Xiamen) who established the first lomian in the city, Panciteria de Lipa. As the community accepted this culinary tradition, different lomians were established not only in the city but also in the whole province and became a localized business industry. Even though it was Chinese in origin, it follows the characteristics of Batangas cuisine wherein it focuses on the natural flavour of fresh ingredients and the simplicity of the cooking methods. Also, it is economically important because it became a good source of income and because of its affordability as a commercialized dish. Socioculturally, the culinary tradition is also important for the local community and its relationship to their religious culture. Perspectives of different stakeholders on the characteristics and identities of Lipa Lomi are identical and acceptable but it changes based on trends, issues and constraints. For the stakeholders, viability is important for the culinary tradition as it is agreed that it is one of the culinary identities and an attraction of Lipa and its community. Stakeholders also have their own movement to safeguard and sustainably develop the culinary tradition. A proposed culinary safeguarding plan was established based on the results of the research.
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Lenighan, Yvonne M., Imelda Angeles-Agdeppa, Marvin B. Toledo, Mario V. Capanzana, and Emma F. Jacquier. "The impact of wealth status on dietary diversity of infants and young children in the Philippines." Proceedings of the Nutrition Society 79, OCE2 (2020). http://dx.doi.org/10.1017/s0029665120002931.
Full textAbstract:
AbstractIntroductionDietary diversity and socio-economic status are recognised as determinants of childhood malnutrition. The impact of wealth status on dietary diversity of infants and toddlers in Filipino infants and toddlers is currently unknown. Therefore, the aim of this analysis was to describe the impact of wealth status on dietary patterns using data from the 2013 Feeding Infants and Toddlers Study (FITS).MethodsThe FITS is a cross-sectional, national survey of infants (6–11.9mo;n = 362), younger toddlers (12–17.9mo;n = 360) and older toddlers (18–23.9mo;n = 373). Dietary data were collected using 24-hour recalls. Percentage consumption of food groups were calculated. Data were stratified by socio-economic status (SES) based on the characteristics of their dwelling units.ResultsFifty percent of the population were classified as low-SES, 20% middle-SES and 30% high-SES. Rice was the most commonly consumed food across all ages, followed by human milk and infant formula in infants and younger toddlers. Sixty-nine percent of infants from the low-SES consumed human milk compared to 41% of infants from the high-SES. In contrast, infant formula was consumed by 62% of high-SES infants compared to 25% of low-SES infants. Similarly, 54% of younger toddlers from the low-SES consumed human milk, compared to 24% of children from the high-SES, and only 10% of toddlers from poor-SES consumed toddler formula, compared to 47% of toddlers from the high-SES. Differences in non-milk based food groups were more evident in the older toddlers. Rice was consumed by approximately 90% of this population. Fish consumption varied by SES among toddlers (45% in low-SES compared to 33% in high-SES). However, pork, chicken and sausages were consumed by less than 10% of toddlers from the low-SES compared to 18%, 16% and 25%, respectively, from the high-SES. Vegetables were more highly consumed by toddlers from the low-SES (34%) than the high-SES (27%). Approximately 20% of older toddlers consumed cookies and 22% consumed sugar sweetened beverages, while cakes were consumed by 18% of toddlers from the high-SES compared to only 5% of toddlers from the low-SES.DiscussionDietary diversity in Filipino infants and toddlers is very limited. Rice, human milk and infant formula are the main source of nutrients for infants and young toddlers. Typically, there is low consumption of vegetables and protein-containing foods and high consumption of sugary foods, which is further impacted by SES. These data can be used to support public health initiatives to improve dietary diversity in the first years of life.
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Idoko, Alexander, Philip Obiechinne Chigbue, Patrick Ugwudike O, Ufedo-Enyo Grace Emmanuel, Ani Peace Ngozi, and Onyinye Anne Nebolisa. "EFFECTS OF HEATING ON PHYTONUTRIENTS IN COOKED AQUEOUS EXTRACT OF VIGNA UNIGULCULATA (BLACK EYED BEAN)." Universal Journal of Pharmaceutical Research, July 15, 2021. http://dx.doi.org/10.22270/ujpr.v6i3.602.
Full textAbstract:
Objective: To investigate the effects of heating on phytonutrients of cooked Vigna unigulculata.
Methods: The consequences of heating on V. unigulculata were investigated by phytochemical analysis (qualitatively and quantitatively), alongside analysis of proximate contents. Five phytochemicals were quantified and nutrient contents determined.
Results: Results revealed that phytochemicals in raw sample were significantly (p<0.05) higher than cooked sample. Alkaloids, saponins and flavonoids in raw black-eyed bean (RBEB) were significantly (p<0.05) higher than cooked black-eyed bean (CBEB). Meanwhile, apart from crude fat content, others (carbohydrate content, ash content, protein and fiber content) of CBEB V. unigulculata were significantly (p < 0.05) higher than RBEB V. unigulculata.
Conclusions: Cooking by heating influenced a reduction of phytochemicals but an increase in proximate content in V. unigulculata.
Peer Review History:
Received 11 May 2021; Revised 18 June; Accepted 29 June, Available online 15 July 2021
Academic Editor: Dr. Asia Selman Abdullah, Al-Razi university, Department of Pharmacy, Yemen, asia_abdullah65@yahoo.com
UJPR follows the most transparent and toughest ‘Advanced OPEN peer review’ system. The identity of the authors and, reviewers will be known to each other. This transparent process will help to eradicate any possible malicious/purposeful interference by any person (publishing staff, reviewer, editor, author, etc) during peer review. As a result of this unique system, all reviewers will get their due recognition and respect, once their names are published in the papers. We expect that, by publishing peer review reports with published papers, will be helpful to many authors for drafting their article according to the specifications. Auhors will remove any error of their article and they will improve their article(s) according to the previous reports displayed with published article(s). The main purpose of it is ‘to improve the quality of a candidate manuscript’. Our reviewers check the ‘strength and weakness of a manuscript honestly’. There will increase in the perfection, and transparency.
Received file: Reviewer's Comments:
Average Peer review marks at initial stage: 5.0/10
Average Peer review marks at publication stage: 7.5/10
Reviewer(s) detail:
Dr. Dennis Amaechi, MrsFoluBabade Mini Estate , Flat 5 by Old Soldiers Quarter, Sabongari/Bwari, Abuja- Federal Capital Territory, Nigeria. amaechitoexcel@yahoo.com
Dr. Nagalingam Varnakulenthiren, Siddha Medicine, Unit of Siddha Medicine, Trincomalee Campus, EUSL, Sri Lanka, drvarnan@gmail.com
Julie Ann S. Ng, Blk 18 Lot 6 Grandville 3 Subdivision Mansilingan, Bacolod City, Philippines. julieann_ng@yahoo.com
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Chief, Editor In. "Preface." UIC Research Journal 18, no. 1 (April 1, 2012). http://dx.doi.org/10.17158/216.
Full textAbstract:
<p class="Pa2">This journal is now to be known as UIC Research Journal International Edition. Nothing is really changed except that the Editorial Board has tapped some international reviewers to help evaluate and determine the scholarly merits of the papers submitted for publications. Thus, aside from the Filipino scholar reviewers who edit the manuscripts, six foreign-based experts also appraised the papers. Since the articles have already been critiqued by Filipino scholars at the specific areas of expertise, what the international reviewers actually did was to judge mainly the over-all quality of the journal article. For this issue, the following criteria were observed by the international referees: Technical Soundness - 30 percent, for the presentation, organization, and over-all appearance of the research article as a piece of technical write up; Readability for International Setting - 30 percent, for the acceptability of the research articles to non-Filipino readers, in terms of language, practices, level of technology and methods, laws, and culture in general; and Scholarship Quality – 40 percent, for the substance, writing style, editing, and relevance and timeliness of the research article. We would like to thank all the international reviewers who took time in helping us evaluate the papers included in this particular issue. Your generosity is priceless! A million thanks!</p> <p class="Pa2">This journal presents the articles of faculty researchers not only from UIC but also of other universities and colleges in Davao City, Philippines. As usual, the entries are classified according to fields of study. Thus, for Section One - Engineering, Mathematics and Technology, four studies are showcased. These reports are authored by Raymundo S. Moso & Neil C. Capricho, Eric John G. Emberda & Lovie Mae N. Dalagan, S. Ma. Lorelyn D. Santos, and Renan P. Limjuco & Ma. Teresa M. Gravino. Their studies revolve around issues pertaining to instructional and auxiliary technologies that emanate from their areas of specialization. The Section Two – Health, tackles topics about health delivery system and food safety. These issues are discussed in the following: Knowledge, Skills and Attitude on Insulin Administration of Nurses in Davao City by Domingo T. So Jr. (Davao Doctors College), Rancidity of Used Cooking Oil and Heavy Metal Analyses on and Selected Street-Vended Foods by Annabelle A. Callano, and Leukocyte and Thrombocyte Increasing Activity and Nutritional Value of Formulated Suspension from Yellow Passion Fruit (<em>Passiflora edulis f. flavicarpa</em>, Passifloraceae) Juice by Florie C. Casalan. The Section Three - Education and Administration, deals on interesting topics coming from the following writers, namely, Ariel E. San Jose (University of Mindanao), Rhodora S. Ranalan, Felix C. Chavez Jr., Gloria P. Gempes and Ronel V. Sudaria (University of Mindanao), Joseph Elmer G. Noval (AMA Computer College-Davao), and Cesar A. Adegue IV. Diverse issues were investigated adding relevant bulk of knowledge in the mainstream of research activities and involvement. The Section Four – Pharmacy/Chemistry, presents studies that deals on phytochemical screening and determination of antibacterial activity of plants for medicinal uses and applications. The researchers for these studies are Judee N. Nogodula, Kathleen G. Bersabal, and Ma. Eva C. San Juan.</p> <p class="Pa3">Dr. Renan P. Limjuco</p> <p class="Pa3">Editor in Chief</p> <p class="Pa3">UIC Research Journal</p>