1. ACED Blue Plate Feeding Program: Old Balara Elementary School, QC A Focus Group Discussion LEC Group 8: Chua, Dela Cruz, Joaquin, Rayel, Redota, Teo, U

4. BASIC UNDERSTANDING OF NUTRITION

5. Basic Understanding of Nutrition What does “Nutrition” mean? Kalusugan, healthy, bitamina What are nutritious food? Vegetables, fruits, fresh meat and fish What foods are not good for children? Soft drinks, instant noodles, fatty foods

6. What do your children eat? All the mothers encourage their children to eat vegetables and fruits Some find this easy to do because their children like vegetables or have no preference against them Some will force their children to eat vegetables. Some will give in and let their children eat what they want.

7. If they had a choice, what would they eat? Hotdog, tocino, ham Instant noodles: ramen and/or pansit canton Fudgy bar, cookies, and other sweets Soft drinks Chocolate milk chips

8. What would you like to feed them? Steamed, sautéed or boiled vegetables More fish, less fried chicken and pork chop Less chips More fruits Although some mothers will buy sweets for their children as snacks.

9. FAMILY LIFE

10. Family Structure Nuclear Families: 2 parents + 4 children Extended Families: 4 parents + 4-6 children + 2 grandparents Usual Breadwinners: lola + fathers Jobs of Breadwinners: Sari-sari store, construction workers, tricycle driver Monthly income: 2000 php per breadwinner Amount allotted for one meal for the whole family: 200 php

11. Meal Planning Where they buy food: “sa tabi-tabi o sa Puregold o sa Shopesville kasi mura lang” Usual items: rice, meat, fish, and chips Who prepares the food: LOLA and MOTHER 1-2 meals a day on school days; 3-4 on weekends Breakfast – bread, coffee, eggs Lunch – kids are in school so most parents don’t eat lunch Dinner – rice, meat, sometimes vegetables

12. View on Nutrition Parents claimed that they do value the nutrition of their children BY: Preparing vegetables for dinner or when there are times when kids stay at home to eat Planning balanced meals: Sinigang, tinola, adobo, less of fried food. Wanting their kids to eat sufficient amounts amounts of nutritious food

13. BUT… Children do not want to eat the food prepared because they have their FAVORITES. Rather than wasting money on food the children will not eat, parents prepare the NON-NUTRITIOUS FAVORITE FOOD so their kids can still get to eat something

14. Family Illnesses Hypertension Intestinal Parasitism Urinary Tract Infection – “kasi lagi sila kumakain ng chips and softdrink” Malnutrition

15. SCHOOL LIFE

16. School Life PAANO kumakain ang inyong mga anak sa eskwelahan? Nagbabaon ba sila o binibigyan niyo sila ng pera pambili ng pagkain? Kung bumibili sila ng pagkain, SAAN sila nakakabili ng pagkain? Anu- ANO ang kinakain nila habang nasa eskwelahan? Ano po ang napapansin niyo sa mga kinakain ng mga anak niyo? Sa tingin niyo po, MASUSTANSIYA BA ang kinakain nila sa eskwelahan? Masustansiya din po ba ang kinakain nila sa bahay?

17. Paano? “Nagbabaon” vs. Allowance Snacks Biscuits, crackers and chips Rice meals Hotdogs, ham Not all students were allowed to bring rice meals to school Allowance

18. Saan? Canteen Managed by the school Part of the profits allotted to the school’s own feeding program Students were “required” to buy from the canteen

19. Ano? Snacks Biscuits, crackers Chips, “chippy” Juice, soft drinks Merienda meals Sopas Lugaw

20. Masustansiya Ba? Hindi “Walang choice” “Sa school lang” Parents encouraged their children to buy healthier merienda meals instead of less nutritious snacks

21. RECRUITING FOR THE PROGRAM

22. Characteristics Volunteers will mostly be mothers and grandmothers Most parents and guardians… Know how to cook Have time to cook Are willing to volunteer and cook for the feeding program

23. Impression of the Program Good idea but requires proper implementation. Previous programs were not sustainable Volunteer recruitment Notification and scheduling of volunteers Cooking ingredients and materials Financial sustainability

24. ISSUES RAISED BY VOLUNTEERS PLANNING, ORGANIZING, LEADING, CONTROLLING

25. PLANNING: VOLUNTEERS Recruitment process Responsibilities Scheduling Orientations Volunteer handbook Roles and responsibilities Guide to performing tasks Schedule

26. PLANNING: Logistics Procurement logistics Who will take care of procurement? Financial sustainability of program? Production logistics Cooking materials Recipes Emphasis on low cost and high nutrition value Location Areas have been designated but are not yet ready for use

27. ORGANIZING ACED/School takes charge of program Clear roles and responsibilities