Martes, Enero 17, 2012

LATEST NUTRITION NGAYON

Processed Meat Consumption Linked To Higher Risk Of Pancreatic Cancer

Article Date: 13 Jan 2012 - 10:00 PST

According to a study published in the British Journal of Cancer, individuals who consume too much processed or red meat may have an increased risk of developing pancreatic cancer.

Researchers discovered that compared to individuals who ate no meat, for every 50 grams of processed meat consumed each day - equivalent to two rashers (streaks) of bacon or a sausage - the risk of pancreatic cancer increased by 19%.

The team found that red or processed meat increased the risk for men, although evidence was inconclusive for women. Men who consumed 120 grams of red/processed meat per day had a 29% increased risk of developing pancreatic cancer than those who ate no meat. This may be because women in the study consumed less red meat than men.

Even though a 19% increase seems high, it is an increase on top of a comparatively small chance of developing the disease. The lifetime risk of developing pancreatic cancer in the UK for women is 1 in 79 and 1 in 77 for men, compared to smoking which increases the risk by 74%. In 2008 in the UK, approximately 8,000 individuals were diagnosed with pancreatic cancer - 3% of all cancer cases - and approximately 7,780 individuals died from the disease.

The team examined results from 11 studies involving more than 6,000 individuals with pancreatic cancer.

Associate Professor Susanna Larsson, study author based at the Karolinska Institutet in Stockholm, Sweden, explained:

"Pancreatic cancer has poor survival rates. So as well as diagnosing it early, it's important to understand what can increase the risk of this disease.

If diet does affect pancreatic cancer then this could influence public health campaigns to help reduce the number of cases of this disease developing in the first place."

Sara Hiom, director of information at Cancer Research UK, explained:

"The jury is still out as to whether meat is a definite risk factor for pancreatic cancer and more large studies are needed to confirm this. But this new analysis suggests processed meat may be playing a role.

We do know that, among lifestyle factors, smoking significantly ramps up the risk of pancreatic cancer. Stopping smoking is the best way to reduce your chances of developing many types of cancer and other diseases as well."

http://www.medicalnewstoday.com/sections/nutrition-diet/

NUTRITION ADVOCACY "LET US UNITE AND FIGHT!"

Last December 17, 2011 at 12:00am. It was a very unexpected horrible moment to all Cagayanos who suffered the typhoon sendong and we witnessed how the typhoon destructed the part of the city of Cagayan de Oro.

It was then the sun rises as if everything turns into normal never know that many people cried and asking some help to those people who are also suffered despair, but no one came to help because everybody was also busy rescuing their own families, relatives or even friends. Indeed, a thousands of people died and missing and a lot of people losses their houses and love ones and many innocent children survived yet, all they could have is nothing but pain and sorrow.

The Bachelor of Science nutrition and dietetic united as one to promote program feeding to all youth who has a malnutrition problems and as well as for children who losses their weight because of some food that contains less of nutrients. We also want to provide lectures to all lactating mothers to continue breastfeed for infants for them to avoid infections. Especially, we also wanted to conduct seminar to promote food low cost food that contains high nutrient density as they could sustain their weight maintenance.

As a nutrition student, in other way we can also provide nutrition counseling for children as we could monitor their nutritional status .dietary management for elders who suffered difficulties in chewing or have a dental problems we can help them to utilize leftovers and make it soft according to their needs.

As a student we are not only focusing only about foods, but we are also concerns in health nutrition in community like cleaning their areas to avoid dengue and bacteria that can cause illness, proper hygiene and influence them to sanitize their selves , because cleanliness is next to godliness. More over we can give them clothes with go glow and grow for them to remember nutrition education.

“ helping is the only thing we can do for Cagayan de Oro city”

So “ let us stand and fight for God never leaves us”

Miyerkules, Disyembre 7, 2011

philippine cuisine

10 Famous Filipino Dishes

10. Pancit

It is difficult to point to one noodle dish and call it pancit. Pancit may be made with rice noodles, wheat noodles, or noodles derived from another source of starch. It may be served with a dry sauce, a thick sloppy sauce, or even a broth or soup. Toppings for pancit are incredibly varied, including things like hard boiled eggs, shredded meat, and finely sliced vegetables, and the flavors of this dish are quite diverse.

One common variant of pancit is pancit bihon, which is made with extremely thin rice noodles, soy sauce, citrus, sliced meats, and vegetables. Many versions of pancit incorporate multiple meats; pork, shrimp, and beef are all common. Sauces can be spicy with chilies, rich with ground peanuts, or savory as a result of the addition of soy sauce.

9. Pork Barbecue

Pork barbecue is a fast selling street food item. It’s easy to cook and convenient for the hungry customer. It is very common on the sidewalks, outside the schools, offices and you can also find this at the native restaurant in the Philippines. This dish Often serve at a house party like birthday, wedding, anniversary etc.

8. Chicken Inasal

When Spaniards colonize the Philippines they discovered this mouthwatering dish in Bacolod. They assumed that the chicken they taste was roasted so they called it “Asar”. Asar is the Spanish word for roasted. The natives of Bacolod adopted the word but they could not pronounce the word “R” at the end. So the “Inasal” word was born.

Chicken Inasal is marinated in native herbs and spices, skewered on bamboo stick, and then basted with achuete and grilled. This was always been beloved staple of the Bacolod cuisine.

7. Kilawin

The basic ingredient of kilawin is usually pork or tuna. With several spices such as ginger, garlic and the local sili, it is then “cooked” with vinegar and/or the Philippine lemon called kalamansi. Vinegar and/or kalamansi cook the basic ingredient. The best type of kilawin is made with fresh tuna.

6. Sisig

sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.

5. Crispy Pata

Crispy pata means deep fried pata with a crunchy rind and soft and moist meat inside. Pata is the front or hind leg of the pig. In the Philippines, that means the leg and the trotters (knuckles).

4. Kare-Kare

Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.

3. Lechon

Lechon is the Spanish word for suckling pig. In the Philippines it is connoted with a roasted whole pig or lechon baboy. The process of lechon involves stuffing of lemon grass, garlic, soy sauce, salt, thyme vinegar and black peppercorn after that the whole pig/piglet is slowly roasted over charcoal. A small pig is roasted for about 3-4 hours and the larger one takes about 5-6 hours. This day-long and arduous method of roasting leaves a crispy skin and very moist meat inside.

2. Sinigang

Sinigang is a Philippine dish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing. The sour soup goes well with rice, the staple food of all Filipinos. Fish, pork, chicken, shrimp, or beef may be used for sinigang. There are usually leafy vegetables like gabi (taro), siling labuyo (red chili), or malunggay leaves, or kangkong (water spinach). Other vegetables cooked in sinigang may include okra, radish, eggplant, tomatoes, sitaw (snake beans), and string beans. The vegetables are chosen to complement the dish’s flavor.

1. Adobo

Adobo is Spanish for seasoning or marinade. The noun form describes the marinade or seasoning mix. Meat marinated or seasoned with an adobo is referred to having been adobada. Adobo relates to marinated dishes such as chipotles en adobo, which are chipotle chili peppers marinated in a rich, flavorful, tomato sauce. Adobo is prepared in regions of Latin America and Spain, and forms with the same name but with different cultural roots, are prepared in regions of Asia Pacific. Pork, spices, and especially red pepper are used.

Filipino Recipes

Filipino culinary arts is greatly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of various recipes adopted from earlier traders, Asian immigrants and former colonizers.

Before the Spaniards colonized the Philippines, the country's cuisine consisted of root crops, game, vegetables and seafood. Filipino food recipes then was almost always either boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west.

Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-food from the Americans and even spaghetti from the Italians. All these now form part of the Philippine cuisine - with the Filipino touch, of course.

There are however many Filipino recipes from each region of the Philippines with each region having its own unique specialty. The Ilocanos from the north are known for their Pakbet - a simple but nutritious vegetable dish. While the Bicolanos are famous for their Bicol Express a hot and spicy dish simmered in coconut milk. Overall, nothing beats the fame of the tasty pork and chicken Adobo, a dish the Philippines is known for throughout the world.

pinoy street foods

culture of the philippines

Philippine culture is related to Micronesian, Bornean, Mexican and Spanish cultures. The people today are mostly of Malayo-Polynesian origin, although there are people with Spanish, Mexican, Austro-Melanesian and Chinese blood. Geographically, the Philippines is considered part of Southeast Asia. However, the Philippine culture has many differences with other Asian cultures, and has similarities with the cultures of the Pacific Islands and Latin America, such as in language, food, religion, traditions and ethnicity. The Philippine culture differentiates from other cultures in Asia.

The indigenous culture is related to those of Melanesia and the later Malayo-Polynesian culture has similarities to Pacific Island cultures. These similarities include the Filipino language and ethnicity; most common with that of Guam and the Northern Mariana Islands. The Spanish colonization heavily influenced the culture. The most significant influence is the religion - Roman Catholicism, plus, Spanish is spoken in some parts of the Philippines, and there are even some descendants of the Spanish colonizers today. As well as the Spanish culture, the Native Mexican culture was introduced as the Philippines was governed from Mexico. In Filipino, there are many borrowed words from Native Mexican languages, and some people also have Native American origins. Today, many people do not acknowledge the Philippine's relations with Latin America, Spain and the Pacific Islands. Instead, because of the country's location, it is common to notice the similarities with other Asian countries.

The indigenous population in the Philippines, known as the Negritos, has many similarities with the people of Melanesia and Papua New Guinea. Some of these people wear traditional clothes such as grass skirts, live in isolated villages in the mountains and rainforest and practice traditional hunter-gatherer lifestyles. After the Negritos, Groups of Malayo-Polynesians came to the Philippines, coming from Taiwan (Filipinos are not descendants of the Han-Chinese Taiwanese people who inhabit Taiwan today, but the Taiwanese aborigines, who have a very small population.) and spreading as far as Madagascar, Hawaii, New Zealand and Easter Island. Today you can see similarities in language, ethnicity and traditions between the Philippines and Pacific Island cultures, as they have common origins. Later, a small number of people coming from Malaysia and Indonesiaalso settled the islands.

Spanish colonization in the Philippines lasted from 1565 to 1898. Most of that time the islands were governed from Mexico and later directly from Spain. As a result, there is a significant amount of Spanish and Mexican influence in Philippine customs and traditions. Hispanic influences are visible in traditional Philippine folk music and dance, cuisine, festivities, religion, ethnicity and language. In Filipino, there are many Native American words that were introduced by the Mexicans in the Philippines. The most visible example of Spanish are the Spanish names of Filipinos, which were given through a tax law (see: Alphabetical Catalog of Surnames), the thousands of Spanish loanwords in native languages such as Tagalog and Cebuano, the Spanish speaking parts of the Philippines and i.e. the City of Zamboanga, Basilan Province, parts of Zamboanga del Sur, Zamboanga Sibugay & del Norte as Zamboangueño language it's official language and Lingua Franca respectively, and the majority Catholic religion.

Later, the Philippines was a territory of the United States from 1898 until 1946. American influences are widely evident in the use of the English language, and in contemporary pop culture, such as music, film, fast-food, and basketball.

There are also strong similarities with the Pacific islands, Mexico, and Spain. There are some similarities with Islamic Malaysian and Indonesian cultures, and Chinese and Japanese.

Philippine Food Culture