Latest data from the Food and Nutrition Research Institute {FNRI} 1 , as shown in the 2021 Expanded National Nutrition Survey, found that the prevalence of anemia has been steadily decreasing in the Philippines. However, it remains to be a public health concern as it continues to affect 10.4 percent of all Filipinos, especially among high-risk groups such as young children and pregnant women. The most common cause of anemia is iron deficiency. MAGGI, the trusted ally of homecooks, calls on continued public and private efforts to ensure adequate iron intake, especially among children, to prevent the long-term effects of iron deficiency on Filipinos’ health.
Interventions to address iron deficiency
The World Health Organization {WHO} believes that deficiencies in micronutrients such as iron can be prevented through comprehensive strategies that focus on micronutrient supplementation, school or community-based feeding programs, nutrition education to promote a balanced diet, and food fortification. 2
Under the MAGGI Sarap Sustansya Advocacy, MAGGI has ongoing partnerships with the Department of Education {DepEd} and the Department of Agriculture-Bureau of Plant Industry {DA-BPI} to increase Filipinos’ understanding of a diversified diet, and the importance of including excellent sources of iron such as lean meats, poultry, legumes, and dark leafy greens. Through its recipe services, culinary workshops and engaging school programs such as the Sarap Sustansya Cooking Competition, MAGGI helps youth and families to create tasty dishes based on healthy iron sources to help encourage the consumption of iron-rich food.
