saluyot_a reasearch study
TRANSCRIPT
ASSIGNMENT IN MSHR 507Trends on Nutrition : A Paradigm Shift
(Part I)&
A Research Study(THE SIGNIFICANCE OF SALUYOT “JUTE” ON NUTRITION)
(Part II)
In Partial Fulfillment of the Course Requirement inMSHR 507 (Advanced Nutrition in the Hospitality Industry)
Submitted to:Dr. MILAGROS D. MAGSANOC
Submitted by:BRIGIDA Q. ALAS
Table of Contents
Page Title Page iTable of Contents ii
Part I TRENDS ON NUTRITION : A Paradigm Shift
IntroductionLatest Trends on Nutrition: 2011Other Trends on Nutrition
Part II THE SIGNIFICANCE OF SALUYOT “JUTE” IN NUTRITION : A Research Study
CHAPTER IIntroduction Background of the StudyStatements of the ProblemsDefinition of Terms
CHAPTER IIReview of Related Literature
CHAPTER IIISummaryConclusion Recommendation
Bibliography and References
AppendicesA. 5 International Recipes of Jute, Jews Mallow or MolohiyaB. 5 Local Recipes of SaluyotC. Assorted Photos
(PART I)
TRENDS ON NUTRITION : A Paradigm Shift
INTRODUCTION
The Hospitality Industry plays a vital role in the Nurtition of our society specifically the Food
and Beverage Industry. It caters to all kinds of people, rich or poor, single or married, male or
female, individual consumer or family, it has no limit. With the new life style of today’s world, where
both parents are working, high demand of work hours and hectic schedules, people tend to divert in
fastfood products than cooking at home. This resulted somehow to create health problems of the
cumsumers since not everyone in the Food and Beverage Industry is concern about the food they are
serving. However, most of them value profit first and unconcious over the health benefits of the
food products.
Nutrition is a language of healthy life, proper diet and wellness of everyone. The
advocacy of “Health is Wealth” is in every corner of the world but sad to note that the
number of malnutrition in the Philippines alone, is increasing. According to statistics, under
Poverty, Children and Health (Inquirer.net)malnutrition increased from 2005 to 2008, the
prevalence of underweight children aged 0-5 years increased from 24.6 percent to 26.2
percent, about 3.35 million children.
Another problem that concerns nutrition, is the rampant obesity. Obesity is more of a
life and death issue than simply looking “bad.” Obese people are much more higher to
develop diabetes type 2 and if not given extra attention will also cause a more servere
diseases or simply complicates ones health.
Malnutrition and obesity are just few of the health problems our society are facing
now adays. We have the growing breast cancer problems, colon cancers, strokes that kills
over 150,000 Americans a year, making it the number 3 killer (www.vegetarian-
nutrition.info/updates/trends.php), food-borne illness, anemia and many other more. The
above mentioned diseases are either hereditary or acquired by nature. But the emphasis is
whether one is consuming healthy and nutritious food or otherwise, if neglected, will
definitely pass on to the next generations.
Nevertheless with the new Trends of Nutrition, this will help both the Food and
Beverage Industry and consequently the society will understand the value or the need to be
health awareness. To be aware of the food being consumed whether in a fastfood chains,
restaurants, caferetia’s or any food establishments. The nutritionists never stop planning
and researching new things, new functional foods and beverages that provides benefits to
the consumers. And with their deep concern of humanity, they never stop promulgating that
indeed “health is wealth” and everyone should take action now.
LATEST TRENDS ON NUTRITION : 2011
The succeeding topics are vivid information about Trends on Nutrition. By
understanding each trends from different authors and nutritionists, these enable us to watch
our diet, understand the importance of nutrition in every food we consumed and help us
developed a healthy life style.
A. Mellentin’s 10 Key Trends for 2011 http://www.new-nutrition.com/about.asp
Trends according to Julian Mellentin (International Specialist in the Business of Food,
Nutrition and Health) The 10 Key Trends for 2009 is enumerated as follows:
1. Digestive health (talks about taking care of our digestive organs)
2. Feel the benefit: what consumers want most in recessionary times
3. Weight management: a bright future for foods that make you want to eat less
4. Energy: new markets waiting to be discovered
5. Naturally healthy and free-from: what everyone wants
6. Fruit: the future of functional foods
7. Kids nutrition: make parents’ lives easier
8. Healthy snacks for the “me” generations
9. Ultra-loyal consumers: niches to help brands ride the recession
10. Packaging innovation delivers premium prices
Comparing from his 2009 10 Key Trends on Nutrition, he has authored another 10
Key Trends for 2011 as follows:
1. Digestive health – the biggest growth opportunity
2. Energy – a wealth of new opportunities
3. Feel the benefit – the most powerful marketing message
4. Fruit – the future of food and health
5. Weight management
6. Naturally healthy and ultra-convenient
7. Packaging and premiumisation
8. Antioxidants
9. Immunity’s regulatory and marketing speed bumps
10. Bones and movement
If we are going to compare 2009 key trend to 2011, digestive health still ranks
number 1, energy went to number 3, fruit to no. 4, energy went up to no. 2 and no. 7, 8 9
and 10 in key trend of 2009 was substituted to packaging and premiumisation, anti-oxidants,
immunity’s regulatory and marketing speed bumps and with its no. 10 of bones and
movements. This means that even with the first 6 trends, new discoveries are untagled.
Creating a more diverse opportunities to everyone to be more health concious.
B. Whats New in Diet and Nutrition Trend
http://www.medicinenet.com/script/main/art.asp?articlekey=59843
Taken from MedicineNet.com by Colette Bouchez (Author, WebMD, LLC) which is
reviewed by Louise Chang, MD (Medical Editor, WebMD, Inc.). Their fascination includes
with self-improvement that shows no signs of waning, and that there's no shortage of new
diet trends aimed at helping meets one’s health goals. Watchers of food and nutrition trends
say the road to better health is paved with new possibilities -- along with some old ones that
are poised to make a comeback.
While the trend for low-carb diets appears to be past its prime, according to experts,
trends that are on the way up include:
Whole-health diets.
Back-to-basics eating plans.
Exotic dietary influences.
Their trend was categorized (and explained) into the following:
1. Exotic Tastes
Some food experts say we'll be looking to exotic spices and side dishes to perk up
diets.
Drescher says, senior director of strategic initiatives at The Culinary Institute of
America in Hyde Park, N.Y. “he expects to see both home and restaurant cooks using more
ingredients like: Pomegranates, pistachios, and peaches, Exotic grains such as quinoa, millet,
and bulgur, Bread alternatives like rice paper, tortillas, and pita bread, Spices with a Middle
Eastern twist, like cardamom and zatar.
2. Location, Location, Location!
Forward-thinking diet experts know that readers will have positive associations with
places," says Cathy Lewis, whose media firm has been tracking location diet trends for the
past year.
It started with The South Beach Diet and French Women Don't Get Fat, and has
continued with The Sonoma Diet and Japanese Women Don't Get Fat or Old. Lewis said other
locale-based diets are sure to follow as Americans continue to search for a thinner, healthier
culture to copy.
3. Personal Responsibility
Celeste says the time is ripe for us to stop looking for an easy way out, and decide to
take responsibility for our own health. "Often, things have to hit a breaking point before they
start to reverse," he says, "and the breaking point is happening now -- it is the age of self-
responsibility." Anything that can help us take responsibility for our health more seriously,
he says, is going to have staying power.
This trend focus only on three things, be diverse on food that is new to the taste buds
while enjoying the nutritional value of it, enjoying the fad while being health concious and
“what you reap is what you sow.”
C. LoRayne Haye Top Nutrition Trend on 2011 http://www.eating-4-energy.com/?p=371
From the point of LoRayne Haye M.S. C.C.N., she enumerates Six (6) Top Nutrition
trend for 2011 and this includes the following:
1. Fresh is Functionally Best
The majority of shoppers (88 percent) believe it’s more important to eat foods
naturally rich in nutrients instead of fortified or enriched. The trend is being dubbed
“inherently nutritious” or “functionally natural.” The new ideal is fresh, less processed, real
and authentic.
2. Expect the Green Trend to continue
What began as a grass roots movement 20 years ago has now blossomed into the
marketing opportunity of the century for many ‘not so green’ companies.
3. Expect the demand for Consumer Nutrition News to continue
Americans’ have had it with being ‘duped’ about what really constitutes ‘food’.
Michael Pollen’s books ‘The Omnivore’s Dilemma’ and his latest “Food Rules” have greatly
contributed to Americans heightened awareness on the food front. Shows that have hit the
air waves such as The Dr. Oz Hour– have upped the anity even farther, for Americans to get
their daily dose of nutrition awareness.
4. MLM Companies are DOA
Americans have figured out that the MLM (aka Multi-Level Marketing) companies are
here to do and that is nothing more than take their money via the expensive nutritional
products they sell. The majority have been processed beyond recognition and if they did
possess high quality ingredients and raw materials at one time—the chance of these items
being left behind on the manufacturing room floor is high. Additionally, the list of ‘additives’
and ‘other’ ingredients included in these supplements are far and wide. These are added to
the products in order for the original ingredient go farther.
5. Food is the new insurance
According to Janet Helm R.D of Nutritionunplugged.com, concerns about health care
are likely to remain and people will intensify their efforts to stay well. “Increasingly this will
mean looking to food as a solution”. Research conducted by HealthFocus International
indicates that shoppers have a growing desire to control their own health and “live long and
live strong.” The single greatest concern of shoppers is retaining mental sharpness as they
age, according to the research. That means we can expect to see even more foods and
beverages touting brain-related benefits. Other big claims will focus on immunity, heart
disease, arthritis, eye health and the ability to “detox.”
6. Sodium is the new Soy, Transfat & High Fructose all rolled into one
The new research out on sodium indicates that it’s holding the trump card for many
more detrimental health issues, aside from the links to cardiovascular issues such as high
blood pressure and weight gain. Nutritionists in the know have long recommended to steer
clear, or reduce sodium below 1500 mg. per day.
OTHER TRENDS ON NUTRITION
These were old trends that we should also take into considerations knowing the
authors idea in their researches are valuable for us to widen our understanding about
nutrition, diet and well-ness. Their emphasis were also as good as the new 2011 trends and
they serves as the foundation for the current trends of 2011 and the upcoming trends.
A. The Essential 10 Fitness, Nutrition & Medical Trends
http://local.livingnutrition.com/The_Essential_10_Fitness_Nutrition_Medical_Trends_Bowling_Green_KY-r1393213-
Bowling_Green_KY.html
According to Littman, the good news is we don't have to stand idly by. If knowledge is
power, then we can get juiced on the following 10 fitness, nutrition and medical trends that
will give us the tools to take control of our health and our family's.
1. Knowledge remains power [new food labeling]
2. Here comes the sun [skin protection]
3. A good night's sleep
4. Alternatives to mammograms
5. Getting in touch with your genetic make-up [testing for genetic disease markers]
6. Less clutter in the basement [less, more compact, multi-use fitness equipment]
7. Stop cooking
No, we're not recommending fast food. It is raw food that's all the rage.
The raw food movement has long been a favorite of purists, with the occasional mention in
culinary circles.
Proponents of the movement believe enzymes, which assist in the digestion of foods,
are destroyed when foods are cooked. Obviously, nonvegetarians should still cook meat,
poultry and chicken, but scientists at Cornell University and elsewhere say there may be
benefits to keeping other ingredients as raw as possible.
8. Getting wet [water exercises]
9. Buying the farm [buying straight from farms]
10. Learning to like lutein [fish]
B. Nutrition Trends for the New Year — Small Portions Will Be Big in 2009
By Juliann Schaeffer, Today’s Dietitian,Vol. 10 No. 12 P. 42
http://www.todaysdietitian.com/newarchives/120108p42.shtml
1. Return to Home Cooking
In a survey reported in Nation’s Restaurant News in September 2007, consumers
reported that eating at home was the primary reason for not frequenting restaurants, with
reasons including the high price of gas, food too high in calories, and change in financial
situation.
Everyone is looking for a way to balance their hectic lives and their rising food bills.
Batch cooking such as chilis, soups, and stews are on the menu at home much more than
before. Brown-bagging lunches has also seen an increase, both for the savings and because
individuals feel they can better control the healthiness of the meal this way.”
2. Restaurants Slim Down Offerings
One possible upside to the economy’s downturn is that although consumers may eat
out less, they’ll have more power over what restaurants will offer as eateries fight for
consumers’ business. And smaller portions is one thing customers have been relishing,
according to Sheila Weiss, RD, director of nutrition policy for the National Restaurant
Association.
“You can see from the trends with more entrée salads and the focus on organic
produce, people are more aware of what they’re eating. I think that they want a small taste
of something, and they know that in order to maintain a healthy lifestyle, portion size
certainly matters,” Weiss says. “People still want a taste of dessert; they don’t want to deny
themselves that indulgence. We found that 79% of people are interested in eating healthier
in restaurants than they were two years ago, and because they’re dining out more, they
want to take their healthy lifestyles with them when they dine out.”
3. Navigating the Labeling Chaos
With brands and supermarkets all creating their own labeling processes in an attempt
to draw in consumer purchases for their foods, what help do consumers have with sorting
through the clutter? Better-for-you symbols, country-of-origin labeling (COOL) seals,
fortified-with statements, and nutrient content claims: Helping consumers navigate the
labeling chaos is sure to be a trend that sticks in 2009. Especially with consumers cooking at
home more, many will look for guidance to distinguish health from hype at grocery stores
nationwide.
“Consumers are interested in choosing healthy foods, so manufacturers have placed
health messages front and center on packages. Many companies even have their own logos
and symbols to help consumers choose the healthiest products. With so many symbols and
pieces of information on a label, it is imperative now more than ever that people use the
food facts panel and read ingredients. We can use the package marketing to call our
attention to a product, but then we should flip it over and read the Nutrition Facts panel and
ingredients to check into the details of the claims on the front of the package.”
4. Schools Get Fit
According to Erik Peterson of the School Nutrition Association, “The increase in food,
milk, and energy costs combined with high labor and benefit costs are driving school boards
to raise lunch prices and school nutrition programs to cut costs or go into the red,” he says.
“School nutrition programs continue to maintain the nutritional integrity of their programs
but are having to find other ways to cut costs or use financial reserves to maintain their
programs. School nutrition professionals have been forced to completely evaluate the
financial integrity of their program and come up with creative solutions to balance the
budget. Some examples of the strategies being implemented include preparing less labor-
intensive recipes, offering less variety, purchasing seasonal produce, and reducing
disposable and paper good use.”
C. The Truth Behind Nutrition Trend
http://today.msnbc.msn.com/id/14027480/ns/today-today%20health
By: Elizabeth Somer, registered dietitian and author of “10 Habits That Mess Up a Woman's Diet,” sifts the fact from fiction and give a thumbs up or down to the latest trends.
1. Carbs are back, but only if they are whole grains
The low-carb, no-carb, net-carb fad is over, while whole grains are on a roll. In 2005,
the government's dietary guidelines advised Americans to eat whole grains for half your
daily grain servings, or to eat at least three ounces of whole grains per day. But there is good
reason to focus on whole grains. The main paradox in the controversy over grains is that
refined grains cause the same diseases that whole grains help to prevent. Fiber-rich whole
grains lower our risks for everything from heart disease and cancer to diabetes and
hypertension, and they fill us up without filling us out, so they help keep us svelte. In short,
making sure at least half the grains you eat every day are whole grains — along with loading
your plate with vegetables and fruit — is one of the smartest things you can do for your
health and waistline.
2. Portion control
Portions have ballooned up to 10-fold in the past few years. The bigger the portion,
the more we eat and the more calories we consume, which explains why bigger portions are
now considered one of the main reasons for America's bulging waistlines. To meet this need,
more and more companies are offering single-serve packages.
3. Trans fats are out
Trans fats in processed and fast foods increase inflammatory processes associated
with diabetes and heart disease. These modified fats, which are found in hydrogenated
vegetable oils and all processed foods made with those fats, also raise total cholesterol and
lower HDLs (the good cholesterol), thus serving as a one-two punch for heart disease.
4. Reduced or sugar-free or reduced or fat-free foods are in
Never before in the history of the planet has anyone ever eaten as much added sugar
as Americans are eating today. According to the USDA, we average about 100 pounds a year
for every man, woman, and child, which is about 25 percent of our calories and the
equivalent of 30 teaspoons a day! So, in theory, switching from regular to reduced sugar
items should be a bonus, right? In some cases that's true. Some fruit drinks contain 130
calories, with much of those calories coming from high-fructose corn syrup, compared to the
same “diet” fruit drink which contains the fruits, but has only 10 calories per cup.
5. The new face of antioxidants
Antioxidants such as vitamins C and E have had some rough times of late, with
several studies concluding that they aren't quite the miracle supplements we hoped.
However, a new wave of research is breathing new life into antioxidants with evidence that
we can boost our bodies' ability to fend off harmful free radicals not just by throwing
antioxidants at them, but by actually stimulating our own genes to make more antioxidant
enzymes. Phytochemicals in colorful fruits like berries and vegetables like tomatoes and
carrots are the first line of defense.
6. Functional foods or functional junk?
Functional foods are typically fortified with nutrients that would not be there
otherwise. Functional foods are one of the hottest trends in the food industry, but they are
as controversial as they are profitable. A wealth of evidence supports adding calcium to soy
milk to prevent bone loss, plant sterols to orange juice to lower heart disease risk, or folic
acid to grains to prevent birth defects and etc.
7. Vitamin waters and bottled waters
Bottled waters with added vitamins, herbs, and flavorings often replace good-old tap
water. And example of this is, Glaceau's Vitamin Waters and SoBe's Life Waters have 125
calories and about 33 grams, or 8 plus teaspoons, of sugar per bottle — that's the calorie
equivalent of a Dairy Queen Soft Serve Vanilla Ice Cream with toppings. Drink one a day and
you'll gain 13 pounds over the course of a year.The advice is, its better off drinking plain old
tap water and taking a moderate-dose multiple vitamin.
8. Low sodium
Everyone should limit sodium intake. Studies repeatedly show that everyone benefits
from a low-sodium diet, both people with and without high blood pressure. To be able to
use the words “reduced sodium” the food must have 25 percent less sodium than is found in
the regular product. It may not be perfect and you still are probably getting too much
sodium, but it definitely is a step in the right direction.
9. Organic and locally grown
These are foods produced following a government-regulated practice of growing and
processing that minimizes exposure to pesticides, herbicides, and other chemicals used in
traditional farming.
10. Omega-3 fats
We've known for some time that the types of fats in fish, called omega-3 fats,
lowered heart disease risk. More recent research suggests these fats also help regulate
mood, memory, and even maintain strong bones.
11. The next trend in weight loss: The pedometer
Pedometers track success at little cost. To help incorporate physical activity into their
hectic schedules, more consumers will take advantage of the pedometer in hopes of walking
10,000 steps a day, which is approximately five miles. The pedometer will encourage people
to get up and get moving.
D. Top 10 Nutrition Trends for 2010 From NutriTalk™, Inc.
http://nutritalk.com/nutrition-communications/ten-nutrition-trends-for-2010/
1. Fresh Foods Made Extravagant
Simple, colorful, fresh fruits and vegetables sell well and give the buyer a perception
that they are eating more healthfully. It is expected that consumers will be choosing more
fresh fruits and vegetables, packaged salad mixes, and pre-cut produce , like apple slices and
chopped onions to save time, money, and unwanted calories. Even though pre-packaged
produce is often a more expensive option to fresh produce, many people will continue to
valuing their time by choosing to spend a few more cents in order to have more time spent
on other activities, like family time.
2. Salt Solutions
It is thought that consumers may still reach for the food with higher sodium if the
manufacturers do not improve the flavor profile of packaged and prepared foods with herbs
and species. For example, a conducted taste tests of low sodium foods with health
conscious consumers, some foods, such as low sodium bread, low sodium tuna and low
sodium cereals were not winners. In fact, overwhelming consumers admitted that they
would just not eat a some tasteless low sodium foods and would either not eat that food, or
select another alternative.
3. Everyday Eco-Living
Many people have been gradually making “living green” part of their life. This
extends from recycling at home, work, and play to selecting more locally grown foods and
goods. However, although many people desire foods grown or processed locally, when it
comes to price, it has to be cost-effective for them. As we see a more people buying organic
foods, we expect the price of organic goods to decrease ,which should help to increase the
use of organic goods to grow in your local supermarkets.
4. Nutrition Labeling Symbols Standardized and Regulated
Nutrition transparency is needed for the general public to thoroughly understand
what is in the nutrition products as well as the health value. The nutrition marketing in the
supermarket has distorted some of the nutrition reality of the healthfulness of the food
product. Along with standardization of the nutrition labeling symbols, it will take nutrition
evangelists to spread the word about the true health value of the nutrition products. This is
where NutriTalk, Inc. has been beneficial to clients who are trying to bridge to gap between
nutrition marketing, nutrition education and nutrition regulation. They supported consumers
having proof of the nutrition quality of a products with clear nutrition facts on front-of-
nutrition products.
5. Quality Calories
As the nation continues to expand its waistline, it is believe that quality calories will
be a focus of many consumers as they age, become more health –conscious and raise their
families. That is why they think that quality calories be come the mantra of consumers.
Although 100-calorie packages are a great convenience, many people would be better
served by eating some fresh fruit, vegetables or nuts that will give them nutrients and not
preservatives as they nosh on the foods. As this trends grows, they believed that consumers
will begin to expect foods that pack a nutrients punch. A cereal or entree will have to soon
be tweaked to have more nutrients that it’s competitor’s by using natural foods and spices.
6. Herbal Essences
It is expected that herbs grow in popularity. Although herbs and spices are a great
replacement for sodium in foods, it is predicted that the popular ginseng, guarana, and
taurine and others will be added to food products to give consumers the edge they need to
keep up in an increasing fast-paced world. However, there is a point at which too many
herbs, vitamins, and minerals can be unhealthy. So if herbs and spices are now in many
energy beverages, adding more herbs to packaged foods may cause a potential health
problem, if the amounts of herbs are not monitored. Too much of any good food, can cause
a health problem.
7. Boomer Nutrition
Health insurance is a concern for many consumers and believing that communities,
employers and community groups will begin to offer more classes in an effort to stem their
costs of health care. Although this is good for everyone, unless consumers, employees and
community members believe that it will make them more youthful, energetic desirable or
help them live longer, the adoption of better health , will be slow. Employers, community
groups and others need to determine what will get consumers in the door, like a promise to
lose weight, lower health care premiums or help free them from the burden of rising
prescription costs and medical bills.
8. Ingredients with Benefits
9. 1960 s Revial′
The 1960’s are back in vogue, which may have been ushered in by the popularity of
the television show Mad Men. As the baby boomers, who lived during the 1960’s, age they
are seeking comfort in foods of the that era, that range from mashed potatoes, classic
cocktails, milk and-cookies, meatloaf to other comfort foods, like the classic recipes with
simple, pure ingredients, like burgers.
10. Back To Basics Family Meals
The economic turmoil in the marketplace has increase the acceptance of private
label brands which have improved in taste, packaging and pricing, As a result, expect more
healthful private labels as consumers begin to cut their family budgets by buying wisely by
reading labels, using unit-price labeling, shopping more aggressively. As the age wave bends,
expect younger consumers to not be brand loyal, a hallmark of their parents and
grandparents that manufacturers relied upon.
E. Sharon Palmer, RD, Top Ten Nutrition Trends For 2008
http://www.todaysdietitian.com/newarchives/tddec2007pg44.shtml
1. Getting Personal
According to an IDEA Health & Fitness Association 2007 survey, adult one-on-one
personal training continues to be the most popular training format.
With today’s growing mountain of information, people want someone to guide them
by creating a customized plan that fits their own unique lifestyle and values. Corporations
are catching on quickly, adding terms such as customization and personalization to their
business plans—and so should you.
2. Foods That Function
Functional foods, those that encompass a potential health benefit, are perceived as
two-for-one deals. Not only can they fill a growling stomach, but they can also help stave off
disease. According to data from a recent HealthFocus International survey, consumers are
very interested in the health benefits that certain foods may provide.
According to the January 2007 New Nutrition Business, the upsurge of functional
private label foods was identified as a key food and nutrition trend, particularly in areas such
as weight management, calorie burning, mood food, digestive health, brain food, fruits, and
beauty.
3. Eating “Green.”
It’s cool to be green these days. Celebrities drive hybrid vehicles; magazines
emblazoned with the word “organic” in their titles fill bookstore shelves; star chefs sing the
praises of local cuisine; and Al Gore won the 2007 Nobel Peace Prize for his campaign against
global warming. According to a recent Gallup Poll, 90% of Americans recycle, 83% reduce
energy use, 83% use less water, 83% avoid environmentally harmful products, and 73% buy
environmentally beneficial products.
According to the International Food and Information Council Foundation’s “Food
Biotechnology: A Study of U.S. Consumer Attitudinal Trends, 2007 Report,” nearly two thirds
of those surveyed believe sustainable food production is important when defined as the
ability to “operate in a manner which does not jeopardize the availability of resources for
future generations.”
4. CAM Quest
CAM (Complementary and Alternative Medicine) is more about staying healthy than
treating illness. It brings all factors of health and wellness to the table, including psychosocial
and spiritual experience.
“Alternative and complementary care is a growing nutrition trend for consumers and
health professionals. Many consumers are trying to take their health more into their own
hands and trying to be more proactive in their approach,” says Lynn Goldstein, MS, RD, CDN,
HHC, a holistic health counselor in New York. “It seems that many people are getting more
and more wary of healthcare in this country and seeing how expensive not only care from
medical doctors but medications are becoming. Many people are turning to alternative
therapies to help heal what ails them.
5. Food—Fast and Easy
It seems like people are forever in a spirited race with the clock. As they rush in their
morning commute and shuttle kids to soccer practice, people are searching for new ways to
eat on the run. More than one half of the meals purchased at the country’s 935,000
restaurants are eaten at home, at the office, or in the car.
Convenience is so important to consumers that it has been identified as a megatrend
by the food industry. Time-saving food products and quick fixes are important to 82% of U.S.
consumers, driving prepared meal consumption to double over a 10-year period, with a
forecast of sales in the $40 billion range by 2009. There seems to be no end in sight for
convenience foods, so maybe dietitians can hitch a ride on this trend and become more
convenient to consumers themselves.
6. The Slow Crawl to Whole Foods
A movement toward eating less processed and more natural, whole foods is slinking
its way to the forefront. Slow Food, an international nonprofit organization with a mission of
motivating people to come back to kitchens and tables and celebrate regional, seasonal
culinary traditions, is growing in membership. Slow Food events are popping up all over the
country, such as the Slow Food Pittsburgh Harvest Moon Dinner, which celebrated local,
seasonal fruits, vegetables, and meats. Benchmark Hospitality’s Top Five Dining Trends for
2007 included naturally grown, local foods. National Grocer reported that natural foods are
the fastest-growing product area in the supermarket today. Whole Foods Market is expected
to see a 15% to 20% growth in sales in 2007. The number of farmers’ markets is up more
than 18% from 2005 to 2006. The trend of a slower food supply is picking up speed.
7. Exotic Destinations
Ethnic food is so beloved in our culture that it’s become mainstream. What was once
eclectic and exciting is now part of American comfort food. Just look at pizza, spaghetti,
tacos, and chow mein for proof. Exotic foods are becoming available in a growing array of
venues—from mainstream grocery stores and fast-food spots to fine dining. And American
palates are growing more sophisticated, diverging into microethnic cuisine, which celebrates
foods from particular geographic regions within a country or continent. Benchmark
Hospitality’s Top Five Dining Trends for 2007 includes a push for Latin food, and we’re not
talking burritos. The flavors of Spain, Portugal, the Caribbean, Ecuador, Honduras, Argentina,
and Cuba are on the hot list.
Riding on this wave is a new interest in how cultural eating traditions can offer health
benefits. Just take a look at the popularity of the traditional Mediterranean diet among
health experts and researchers. Particular ethnic ingredients—from Indian spices to South
American grains—have also been the subject of health focus.
8. On the Lookout for Killer Food
“There is an increase in public concern over food safety stemming from
contamination issues we’re seeing, such as the recent spinach recall and issues regarding
imports from China. Consumers are concerned about where their food is coming from,” says
Tagtow.
“There is more interest in food safety and more focus on health grades in
restaurants. Dietitians need to include this information in their practice, especially when
working with immune-compromised individuals,” adds Liz Friedrich, MPH, RD, LDN, a
nutrition consultant in North Carolina.
9. Making Your Own Nutrition Fate
Thanks to the Information Age, more people are making their own decisions about
health and nutrition. It’s not unusual to see a patient walk into a dietitian’s office with
Internet printouts in hand. One half of the people who have used the Internet to obtain
health and medical information say the information has improved the way they take care of
themselves, according to a report from the Pew Internet & American Life Project.
10. Weight Loss That Makes Sense
Dietitians are sensing a new awareness of healthy eating on the horizon. According to
a recent council survey, 33% of Americans are currently on a diet—the highest number of
dieters in the past 15 years. But the Calorie Control Council predicts a more health-conscious
trend in weight loss, with changes such as better portion control, simple substitutions in
meals and snacks, and more access to corporate wellness programs. Seventy-two percent of
U.S. companies are now offering programs to help employees lose weight and live healthier
lifestyles.
A trend that finds consumers more interested in healthful weight loss is one that
dietitians can celebrate and be part of. The public become disillusioned with the high-
protein diets over the last two years. More people realizing that fad diets and diets in
general don’t work. “They want to learn how to live a healthy lifestyle,” says Frechman.
“People are frustrated with fad diets. They are more interested in holistic eating,”
adds Heverling.
When you ponder today’s emerging food and nutrition trends, it looks like one
thing’s for sure: Nutrition professionals are going to have a busy year ahead of them.
(PART II)
THE SIGNIFICANCE OF SALUYOT “JUTE” IN
NUTRITION: A Research Study
CHAPTER I
Introduction
“Our fascination with self-improvement shows no signs of waning, and there’s no
shortage of new diet trends aimed at helping us meet our health goals. Watchers of food
and nutrition trends say the road to better health is paved with new possibilities – along with
old ones that are poised to make a comeback.”
The issue on global warming because of our depleting ozone layer had a great impact
on the wellness of todays generation. The fear on different diseases like cancer on many
types, diabetes, heart diseases, obesity, the long time issue on malnutrition, swine flu and
birds flu which are uncommon before and many other diseases that are even unknown to
everyone are somehow the result of unbalance diet, changing lifestyle and being ignorant to
the nutritive value of food intake.
Guilty or not we just eat because we wanted to satisfy our cravings and oftentimes
we eat because others were eating even we are not hungry at all. Being unconcerned on the
nutritive value of the food we eat, means future damages to our health.
With the same idea from Part I of these study, our busy lifestyle had detrimentally
change our value on nutritious food. We tend to eat the “on-the-go” high carb meals and
with both parents working together, kids suffer for ready to serve food that are unhealthy.
Our changing lifestyle has affected us so much and we have a habit of forgetting the basics in
life - that is maintaning a well-balance diet and a healthy lifesyle for longer life.
With the advocacy of going green, to be natural, to be real and to be healthy, still,
the population is facing problems on health. Even the sprouting of advertisements in media
and in the net about healthy diet, a lot of the population doesn’t listen but instead resort to
a more health damaging food intake that become vices to some. But of course it does not
stop there, because with the assertive attitude from dietians, nutritionist and health
advocacies, people starts listening and learning. Awareness and sustainability is becoming a
fad and hopely everyone will soon understand to value and love nature by becoming
concious to what is happening to his/her sorroundings. To consume food that are not
harmful to his/her health at the same time helping mother earth by going local and/or
organic produce.
A. Background of the Study
In achieving a healthy body one needs to understand the nutritive value of food. A
normal person's diet or a diet suitable for the masses includes all of the essential nutrients.
Food that prevent illness as we age by consuming the right ones. We should focus on
providing our body with the fuel it requires to function properly. Eliminating or over
indulging in any food group may prove detrimental to our health so we must be aware even
to the slightest nutrition on our food in order for us to maintain a healhty body.
One of the major sources nutritious food are vegetables. They are rich of vitamins
and minerals. They provide enough nutrients to supplement the need of our body. They
grown naturally in our backyards unnoticed and sometimes unappreciated.
With the green-ecology and sustainability as part of the latest trend today and as
discussed in Part I, we then learn to give importance on the naturally grown backyards
vegetables not only for the sake of sustainability but for the nutritive value it gave us. One
of these backyard vegetables is Saluyot – which in-fact known as a second to Malunggay
(horseradish tree “moringa oleifera”) in terms of its nutritive value and health benefits.
This research then is endeavored to achieve information on the significance of
Saluyot on Nutrition. It will try to analyze the issues concerning Saluyot and its nutritive
value to our health. And eventually this study will result to a very informative data for
health, wellness, vanity and other furture purposes it may served best.
B. Statement of the Problem
This study aims to answer, discuss and gives information on the following:
1. What is Saluyot? Facts and Descriptions.
2. What are the Nutritional Value of Saluyot?
3. What are the Medicinal Health Benefits of Saluyot?
4. What are the Culinary uses of Saluyot?
a. What are common International Saluyot “jute”recipes?
b. What are common local Saluyot “jute”recipes?
5. What are the other uses of Saluyot.
C. Definition of Terms
1. Nutrition - the process of absorbing nutrients from food and processing them in the body
in order to keep healthy or to grow or can be defined as food or nourishment needed to
keep an organism growing, healthy and viable. It also refers to the process of providing
or receiving food or other life-supporting substances.
2. Wellness – It is an active process of becoming aware of making choices towards more
successful existence. Generally used to mean a healthy balance of the mind-body and
spirit in an over-all feeling of well-being. Used in the context of alternative medicine.
3. Healthy Diet - is one that helps maintain or improve health. It is important for lowering
many chronic health risks, such as obesity, heart disease, diabetes, hypertension and
cancer. A healthy diet involves consuming appropriate amounts of all essential
nutrients and an adequate amount of water. Nutrients can be obtained from many
different foods, so there are numerous diets that may be considered healthy. A healthy
diet needs to have a balance of macronutrients (fats, proteins, and carbohydrates),
calories to support energy needs, and micronutrients to meet the needs for human
nutrition without inducing toxicity or excessive weight gain from consuming excessive
amounts.
4. Vanity – something somebody is vain about and/or excessive pride
5. Global Warming - a phenomenon (otherwise known as ‘climate change’ or ‘the
greenhouse effect’) whereby solar radiation that has reflected back off the surface of the
earth remains trapped at atmospheric levels, due to the build-up of CO2 and other
greenhouse gases, rather than being emitted back into space. The effect of this is a
warming of the global atmosphere.
6. Sustainability - is the ability to maintain a certain status or process in existing systems.
The most frequent use of the term “sustainability” is connected to biological or human
systems in the context of ecology. The ability of an ecosystem to function and maintain
productivity for a prolonged period is also sustainability.
8. Culinary - The word "culinary" is defined as something related to, or connected with,
cooking.
9. Anti-Aging - Life extension consists of attempts to extend human life beyond the
maximum natural lifespan.
10. “Wow-Vegetables” – is refered to as edible plants that contains variety of nutrient and a
good source of vitamins and minerals.
11. Vegetables - A plant cultivated for an edible part, such as the root of the beet, the leaf
of spinach (and saluyot) or the flower buds of broccoli or cauliflower.
12. Vitamins - group of organic substances that are required in the diet of humans and
animals for normal growth, maintenance of life, and normal reproduction.
13. Minerals - An inorganic element, such as calcium, iron, potassium, sodium, or zinc, that is
essential to the nutrition of humans, animals, and plants
14. Food Supplement - nonfood substances that are used to augment the dietary intake of
minerals, vitamins, amino acids, and/or herbs.
15. FreecRadicals - Free radicals are produced through a number of normal internal
functions of the body as well as when the body is subjected to certain toxic
environmental exposures. Free radicals are thought to play a part in the ageing process,
in some auto immune diseases, and in the development of cancer.
16. CO2 - a colorless, odorless, incombustible gas that is present in the atmoshpere and
formed during respiration, usually obtained coal, coke or natural gas combustion from
carbohydrates, by fermentation, by reaction of acide limestone or other carbonates, or
naturally from springs: used extensively in industry as dry ice, or carbon diodixe snow, in
carbonated beverages, fire extinguisher, etc.
17. Anti-oxidants – a substance, such as vitamin E, vitamin C, or beta carotene, thought to
protect body cells from the damaging effects of oxidation.
18. Dinengdeng - Dinengdeng, a delicious concoction of various vegetables (e.g. use of
saluyot) boiled in rice-wash water, broiled or fried fish, onions, tomatoes and fish sauce.
19. Jute (Saluyot) Fiber – it is a produce from plants in the Genus Corchorus
20. Fabrics - a cloth made by weaving, knitting, or felting fibers
CHAPTER II
Review of Related Literature
The issue on nutritious food have been the battle of Nutritionists and even Doctors
and Dieticians. The Department of Science and Technology (DOST) is in constant research
not only to exhaust the usefulness of our natural resources but to discover the nutritive
value of the narurally grown vegetables we have and experimented to its medicinal benefits
to our health at the same time restoring our mother earth by going green or ecology friendly
processes.
It is said that the newly acclaimed “wow vegetable” is the humble saluyot. A myth
told us that the secret behind the long life, good health and youthful look among Ilocanos is
by simply eating the Saluyot.
A. General Background of Saluyot
History revealed that Saluyot has been grown since 6000 B.C. and originated in Egypt.
It was reportedly eaten by royalties including Cleopatra for its health and beauty benefits.
Known as “Molohiya” that was first cultivated in Egypt. When the Ottomans conquered
Cyprus, Syrian troops were replaced by Egyptian troops under the rule of Mehmet Ali Pasha.
These soldiers brought molohiya or “saluyot” to Cyprus and it was popularized later, when
many Egyptian families moved to Cyprus. Widely known as “famine food” of Africans
because of its being a vegetable of last resort during droughts. It grows abundantly in India
and Bangladesh and a staple food for Ilocanos in the Philippines.
Known locally as “Saluyot” with Scientific Name: Corchurus olitorious L. Other
common local and international name includes: Jute Mallow or Jew’s Mallow; Jute
(English), Molokhia/Molohiya (Japanese), Saluyot (Tagalog); and Tugabang
(Bisaya).
1. Botanical Description - Jute is an erect, grabrous, annual plant or shrub, growing
up to 2 meters high. The leaves are ovate, laceolate, toothed margins. Flowers are solitary
with yellow petals on the axils. The fruit is a capsule with many black seeds.
2. Adaptability - Jute or “Saluyot” is cultivated over a wide range of
environments. The plants grow well under hot, wet in the lowland tropics. It also responds
especially to warm, humid weather and is often grown near riverbanks and waste
places. Cold weather and severe periods of drought can kill the crop. A loam or silty-loam
soil and plenty of organic matter is ideal. It tolerates soil pH of 4.5 to 8.0, but more extreme
pH conditions will reduce the availability of iron in the soil.
3. Propagation - Propagation is through seeds. However, when germination is low, it
can be overcome by soaking the seeds in hot water.
4. Cultural Practices
4.1. Preparing the field – Saluyot or “Jute mallow” is a small seeded plant,
therefore, thorough land preparation is required to promote good growth and to minimize
the cost of weeding. Plow and harrow and rotofill the field.
4.2. Planting – Saluyot or “Jute mallow” is planted either by direct seeding or
transplanting. Direct seeding is used when seed is plenty, labor is limited and during the dry
season when flooding is not a problem. Planting is done at the beginning of the rainy season
(May-June). When there is uniform distribution of rainfall, like in Southern Mindanao,
saluyot can be planted anytime of the year. The seeds are drilled uniformly 4 to 5 inches
apart in furrows or at the rate of 5-6 kgs of seeds per hectare. For big scale planting and in
open places, seeds are judiciously broadcast and lightly covered with fine soil by passing a
wooden harrow.
4.3. Fertilizing -It responds well to added fertilizer, especially nitrogen. A
combination of both inorganic and organic fertilizers improves yield and maintains soil
fertility. The rate of fertilizer application depends on soil fertility, soil type, fertilizer recovery
rate, and soil organic matter.
4.4. Water Management – It is sensitive to drought. Irrigating is critical after sowing
or transplanting to ensure a good stand. At AVRDC, fields are furrow-irrigated every 10 days
during the cool-dry season, and weekly during the hot-dry season. As a rule, plants should be
irrigated if wilting occurs in midday. Irrigate thoroughly to develop a deep, healthy root
system. Good drainage is essential for plant survival and growth. Provides drainage canals
to facilitate quick drainage of excess water after heavy rains. Avoid over-irrigation since this
leads to disease development and leaching of soil nutrients. Drip irrigation or micro-sprinkler
irrigation is recommended in areas with limited water supply. If sprinkler irrigation must be
used, avoid late evening irrigation to prevent foliar diseases.
4.5. Weed Management. Thorough land preparation is essential. Jute
mallow, especially when direct-seeded, is slow to establish and vulnerable to competition
from weeds. Weed must not be allowed to crowd or overgrow the young plants. When
plants are 20 to 25 cm tall, a wooden plow or cultivator is passed between the rows to hill-
up, which can help to suppress the growth of weeds.
5. Pests and Disease Management
The foliage and shoot tips of Saluyot or “jute mallow” are susceptible to damage by
insects and spider mites. Nematodes (Meloidogyne spp.) cause stunting of plants. Pest
damage is usually less severe in plantings that are well fertilized and rotated with other
crops. Insect pests may be managed by covering beds with fine-mesh nylon netting.
Pesticides are useful for controlling pests when they cause significant damage.
Choose a pesticide that targets the pest and avoid pesticides that kill beneficial organisms.
Choose pesticides that last only for a short period. To avoid exposing consumers to pesticide
residues, follow instructions for time intervals between spraying and harvesting.
Only a few diseases affect jute mallow. Damping-off caused by Rhizoctonia, Pythium
or Phytophthora spp. occurs in seedbeds. These pathogens are managed through the use of
raised beds, well-drained soils, and proper watering. Stem rot (Sclerotium rolfsii) is a
common disease during the dry season, causing plants to wilt. Stem rot is managed by deep
plowing, using raised beds, rotating crops, and allowing ample time for breakdown of green
manure before planting.
6. Harvesting
It is harvested 30–60 days after planting, depending on variety. Some varieties are
sensitive to short daylength, causing them to bloom prematurely. These varieties should be
harvested 20–40 days after planting, just before pods develop. Plants may be harvested
once or several times. Once-over harvest is adapted for quick growing varieties. Whole
plants (20–30 cm tall) are pulled from soil with roots, washed and tied in bundles. With
multiple harvests, young leaves and shoots are picked every two to three weeks. New side
shoots will develop and harvesting can be repeated three or four times. Frequent harvesting
delays flowering and prolongs the harvest period. Jute mallow wilts rapidly after harvest.
Harvest during the cooler time of day, such as early morning or late afternoon, and keep the
produce cool and shaded.
7. Post-Harvest Handling
It wilts rapidly, common practice in markets and shops is to sprinkle with water to
keep its fresh appearance. If uprooted, the vegetables can be kept fresh for some days by
putting it into basin with the roots in the water and sold in bunches or by weight.
B. Nutritional Value of Saluyot
Although some dislikes the slimy character of saluyot, its benefits are worth enduring
the slimy character of this vegetable. Its vitamin content is good for eyesight, as the
vegetable contains beta-carotene. Its iron and calcium content necessarily aids a person in
maintaining strong bones and teeth, and a healthy count of red blood cells.
If you have a If you have a ½ cup boiled saluyot leaves (45g) for your lunch and
dinner, you are assured with 20 kcal for energy, 1.3 g for protein, 0.3 g for fat, 3.1 g for
carbohydrate, 0.4 for fiber, 87.3 mg for calcium, 22.5 mg for calcium, 1,334 for beta
carotene, 1.0 mg for iron, 0.02 for thiamin, 0.04 mg for riboflavin, 0.3 mg for niacin, and 10
mg for Vitamin C, 22.5mg phosphorous, 1334Aug AY-carotene or 222Aug Retinol
Equivalent(vitamin A),. Saluyot has an antioxidant activity of 77% or Au-tocopherol
equivalent (vitamin E) of 48.9.
QUICKFACTS: Saluyot Nutritive Value: (Boiled/100grams edibe portion)
Nutrients Boiled Nutrients BoiledMoisture (%) 80.4 – 84.1 Fiber (g) 1.7 –2.0Food energy (cal.) 43 – 58 Total Carbohydrates (g) 7.6 – 12.4Protein (g) 4.5 –5.6 Ash (g) 2.4Calcium (mg) 266 – 366 Phosphorus 97 -122Iron (mg) 11.6 Sodium (mg) 12Potassium (mg) 444 Vit. A (I.U) 6,390Thiamine (mg) 15 Riboflavin (mg) 28Niacin (mg) 1.5 Ascorbic Acid (mg) 95
C. Medicinal Health Benefits of Saluyot
The free radicals are the main culprit in cell deterioration of our body. These are the
highly unstable by-products created by our body which uses oxygen. Because they are so
unstable, they react easily with many chemicals inside the cells, and these reactions can
cause tremendous devastation to the delicate cellular control mechanisms. When those
mechanisms are destroyed, the cell may malfunction or die. These cumulative cell damages
are the cause of the common degenerative diseases such as arthritis, hardening of the
arteries, heart and kidney ailments. But worry no more, because health experts discovers
and recommends Saluyot as part of the dietary food which can eradicate the
abovementioned diseases.
Eating natural saluyot or “jute” regularly helps control blood pressure & cholesterol,
and lowers the risk of asthma, cancer, diabetes and heart disease. Dried saluyot leaves can
be made into a tea believed to cure headaches, dysentery, stomach aches and ulcers.
Saluyot contains Vitamin A which aids in repairing the body's cells and improves
eyesight. It also contains Vitamin C or ascorbic acid which improves circulation, helps lower
the risk of cataracts and other eye disorders. It is very essential to function of blood vessels,
healing and the production of connective tissue. The vegetable also assures safety of intake
even for pregnant mothers. It is also the most famous antioxidant and its countless benefits
are well-known.
Natural jute or saluyot also contains Vitamin E which slows down the aches and pains
associated with aging, holds infertility at bay, and increases stamina. It also contains a high
percentage of calcium which contributes to strong teeth and bones.
Other Medicinal Uses of Saluyot or “jute” are as follows:
1. The leaves are very effective in curing headaches.
2. Tea made from the dried leaves is used for curing dysentery and as a tonic for
children with coughs or simple decoction out of dried leaves is good to fight
dysenteria, stomach pain and ulcer.
3. The leaves are also used for curing any disorder of the liver, while the use of the
fruits in treating inflammation and abscesses (boil/swelling) and as a laxative.
4. Oil from seed can also cure diseases and oils extracted from jute leaves are
effective to heal skin diseases.
5. Fruit can cure inflamation
Internationally claim medicinal uses of Saluyot or Jute
1. Root scrapings – used in Kenya to treat toothaches
2. Root decoction – as tonic
3. Leafy twigs – in Congo againts heart troubles
4. An infusion from the leaves – is Tanzania against constipation
5. Seeds – in Nigeria as purgative
D. Culinary uses of Saluyot.
Because the saluyot or jute plant is by nature a vegetable, it is easy to prepare and
can be incorporated to various dishes that would allow individuals to benefit from its
vitamins and mineral content.
Since it can be found easily, there are a lot of local viands and/or dishes that use
saluyot as an ingredient. For instance, the Ilocanos use saluyot in their preparation of
dinengdeng and bulangbulang. Fried saluyot are also mixed with sautéed bamboo shoots
and dried beans or stir-fried and eaten with rice noddles. It can be steamed and pureed, can
also be added to any soup you make: chicken, beans, pumpkin and so on. The longer it is
boiled or fried, the more sticky it gets, so do not let it stew for too long.
b. Common International Recipes
1. Molohiya – Japan
2. M’loukhia – popular in Egypt, especially with Jews
c. Local/Common Recipes
1. Dinengdeng
2. Bas-uy
3. Ginataang Saluyot with dabong
(For recipes and photos pls refer to Appendices A and B)
E. Other important uses of Saluyot
a. Vanity and well-ness
- anti-aging benefits due to the high content of anti-oxidant in the form of Vitamin E.
- wrinkle buster, used as facial mask like Cleopatra’s secret of beauty.
- food supplement, infuse with other health boosting fruits and vegetables in tablet,
capsules, juices and coffee forms.
b. Used as Fabric
Saluyot is now an internationally known Philippines agricultural crop for its premium,
earth friendly fabric.
The plant, with its fiber made a debut on the fashion ramp last year when unveiled
by the Philippine Textile Research Institute (PTRI) during a conference in celebration of the
United Nation’s Food and Agriculture Organization’s (FAO) International Year of Natural
Fibers.
“We have weaved 80 percent polyester with 20 percent spinned saluyot fibers to
make smooth fabrics; the mix can go as high as 40 percent saluyot that has been treated to
make fiber,” PTRI Director Carlos Tomboc said in a statement.
“To make an all-natural blend, saluyot may also be weaved with cotton and is ideal
for curtains and drapes, beddings, table runners and linens, as well as burlaps for nets, ropes,
and geotextiles against soil erosion”, Tomboc said.
Saluyot stems soaked in water for about three weeks yield at least five percent fibers
that passed textile tests for fineness, tensile strength, and residual gum properties, he
added.
Jute, the strong threads made from jute fiber, is used worldwide in sackcloth. One of
nature’s strongest vegetable fibers, it is second only to cotton in terms of production
quantity and range of uses.
Sackcloth makes up the bulk of manufactured products but it is now made into floor
coverings, jute composites, geotextiles, non-wovens, paper pulp, technical textiles, chemical
products, apparel, handicrafts, and fashion accessories.
India produces 60 percent of the world’s jute, with Bangladesh accounting for most
of the rest.
1. Core uses: twine and rope, sackings, carpets, wrapping fabrics (cotton bale), and the
construction fabric manufacturing industry. It can be used in curtains, chair coverings,
carpets, area rugs, hessian cloth, and backing for linoleum. Other uses include espadrilles,
floor coverings, home textiles, high performance textiles, Geotextiles, and composites.
While jute is being replaced by synthetic materials in many of these uses, jute is still
valuable due to its biodegradable nature. Synthetics are not suitable in some cases. For
example certain planting containers for young trees planted directly without disturbing the
roots, and land restoration cloth to prevent erosion while natural vegetation grows are two
good uses.
CHAPTER III
Conclusion and Recommendation
Conclusion
Indeed Saluyot, jute or jews mallow is an all-in-one vegetable which means that it
contains almost all nutriet our body needed. It is a good source of vitamins and minerals and
anti-oxidants that is beneficial in maintaining our health. Its medicinal uses are countless.
Imagine your paracetamol is just a few steps in your back door, you dont need to rush in the
pharmacy to buy it, neither borrow some extra cash in case you are out of budget.
Its uses for vanity is mystical. Whether Cleopatra’s beauty was maintained due to
jute or not, it remains a mystery.
In terms of its culinary significance the saluyot is sumptuous. With the surprising
recipes around the world its apparently a good source of nutrients. As the trend go local, its
not only the Asians and African who would benefit from it but instead, the whole world since
its being manufactured in the form of noodles, tea, juices, coffee and capsules.
The term “sustainability” doesn’t freed Saluyot as it becomes one of the leading
sources for fabric used. Whether grown naturally or cultivated, it is not harmful to our
environment and it can easily grow in a tropical country like the Philippines.
Recommendation
The significance of saluyot or jute in nutrition is higly recommended to be part in our
daily food intake. Being tag as “wow-vegetable” is synonymous to an all-in-one food. Which
means if included in our daily diet, it would be beneficial to our body. One cup a day is
enough to support the nutritional requirement of a normal person.
REFERENCES:
http://www.livestrong.com/article/289553-normal-persons-diet/
Microsoft® Encarta® 2009. © 1993-2008 Microsoft Corporation. All rights reserved.
http://en.wikipedia.org/wiki/Vanity
http://opinion.inquirer.net/inquireropinion/talkofthetown/view/20100724-282969/Malnutrition-
among-Filipino-kids-up
APPENDICES A
INTERNATIONAL JUTE (SALUYOT) RECIPES
M'loukhia (Green Soup)
Ingredients
1 tablespoon corn oil
1 small head (6 cloves) garlic; peeled and ground
1 tablespoon ground coriander
8 cup homemade chicken broth
1 1/2 cup powdered m'loukhia, or
1 cup fresh leaves, ground (see note: bel; ow)
1 teaspoon salt
1 whole fresh hot red chili (opt)
Procedure
1. In a skillet, heat oil and stir-fry garlic and coriander over moderate heat for 1 to 2
minutes, or until golden.
2. In a pan, bring chicken broth to a boil over moderate heat. Add the m'loukhia, salt, and
chili, if desired. Stir-fry seasoning. Simmer for 10 minutes, stirring frequently. Serve hot with
white rice, adding as much rice as wanted to soup bowl.
VARIATION: You may substitute a 4-1/2 pound duck for chicken used in making broth.
Remove as much skin and fat as possible since American duck are very fat. Prepare a
conventional duck broth with meat. Refrigerate overnight and remove congealed fat.
Prepare and serve the m'loukhia as above.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic
Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New
York, N.Y. D. Pileggi http://www.tropical-recipes.com/africa/R27.php
Molehiya (Molohiya – Japan)
Good for 4 people
Ingredients
* About six hands full o f dried molehiya (may also use fresh leaves if desired)
* 1 glass of lemon juice
* 6 tablespoons of olive oil
* 1 onion
* 12 cloves of garlic
* 3 tomatoes
* 500gr of chicken pieces (you can use meat as well)
* 4 glasses of water (enough to cover all the ingredients)
* 2 tablespoons of tomato paste
* 0,5 teaspoon of hot chilly paste
* 1 chicken cube
Preparation
Place the molehiya leaves in a pot with the required amount of cold water and bring
the water to boil.
Next use a strainer to drain the leaves by squeezing the water out of them.
In the meantime saute the chicken pieces in the pressure cooker with the olive oil.
To this add the chopped garlic cloves and the chopped onion and the peeled and
diced tomatoes.
After this process add the drained molehiya leaves, the lemon juice, the chilli and
tomato paste, the chicken cube and salt to taste.
Before closing the lid of the pressure cooker cover the ingredients with adequate
amount of water.
Lock the lid of the cooker and after the sound of the first whistle, allow another 20
minutes for it to be ready for service.
http://www.northcyprusonline.com/North-Cyprus-Online-Cousine-Main-Dishes-Molohiya.php
Mloukhieh - Jew’s Mallow & Cardamom-Infused Chicken over Rice (Arabian Style)Prep: 30 minutes Cook: 60 minutesServes: 6 servings
For the Mloukhieh
2kg Jew’s Mallow, fresh or frozen, chopped. If using frozen, thaw first1/2kg coriander, finely chopped4 large shallots, finely diced9 cloves of garlic, pounded (add a bit of salt before pounding)1 teaspoon sweet pepperSalt to tasteolive oil
Cardamom-infused Chicken1kg chicken breast, halved6 whole cardamom seeds1 cinnamon stick2 bay leaves1 onion, halved1 garlic clove, smashed1 whole nutmegsalt and pepper to tastecover with water- about 1 liter
Vinegar Dressing
1 red onion, finely dicedApple vinegar-enough to cover
Crispy Bread
2 loaves of Arabic bread, un-separated
Rice
Use basmati rice and cook according to instructions on package
Procedure
Use the broth from the chicken and add it to the mloukhieh. It’s important that the broth is made in advance and ready for when we start to make the mloukhieh. So, in a deep pot, add chicken and all the spices, cover with water and bring to a boil. Reduce flame and let cook for 40 minutes or till the chicken is cooked.
While the chicken is cooking, you can prepare the ingredients for the mloukhieh. Also, prepare the onion vinaigrette. And also, cook rice according to the package instructions.
In a deep, thick bottomed pot, add some olive oil, about 2-3 tablespoons worth. Once the olive oil is hot add the diced onions
Cook the shallots for 2-3 minutes or till soft and translucent. Add the pounded garlic. Cook for a minute or so, then add the coriander and stir well
Strain-in the chicken broth. Add the sweet pepper and stir. And add salt.
Add the chopped mloukhieh (Jew’s Mallow) leaves
Stir well and cover. Cook for 10 minutes on medium-low heat and do not let it come to a boil. It’s important not to let it boil, since it can coagulate, making it inedible. Mloukhiyeh has natural thickening agents, so don’t worry if it looks too runny in the beginning.
While the mloukhieh is cooking, we can make the Arabic bread crumbs.
On a bed of rice, layer the mloukhieh, then the chicken, add some bread crumbs and drizzle with the onion vinaigrette
http://www.dirtykitchensecrets.com/mloukhieh/
Jute Mallow Leaves and Chicken Stew
Ingredients300 oz jute mallow leaves
(about 4 bunches)1 cup cilantro, chopped (one bunch)1/4 cup onion, diced (half an onion)2 tbsp garlic, minced (7-10 cloves)1/4 cup lemon juice3 tbsp olive oil1 jalapeno, diced6 cups chicken stock1 cup of pulled chicken or half a chicken (cooked)2 tsp sea salt (adjust to taste)1 tsp freshly ground pepper
Vinegar-marinated Onions
1 sweet onion, finely diced1 cup apple cider vinegar (Bragg)pinch of salt
Chicken Stock
1 half chicken (use a whole chicken if preferred)6 cups water2 bay leaves5 cardamom podsGenerous pinch of salt
To prepare for this stew, pick the leaves off the stems and roughly chop them. If they're chopped finely, they will become stringy, so stay with the rough chop. You will need about four bunches to make enough to serve four. They wilt like spinach. Set aside the chopped leaves. Finely dice the onion, jalapeno and garlic and saute in the pot with the tablespoons of olive oil. Finely chop the cilantro and add to the pot. Once all wilted, add the chicken stock and start adding the mallow leaves a handful at a time, alternating with the lemon juice until all the leaves are in. Stir them in the stock to submerge them. Add salt and pepper and the pulled chicken and let simmer for 10 minutes on low heat. Serve with steamed rice and vinegar-marinated onions with the vinegar (about 2 tablespoon per plate).
For the chicken stock, place all ingredients in the water, bring to a boil, cover and let simmer for 40 minutes. Turn off heat and let cool before working on the chicken.
http://en.petitchef.com/recipes/jute-mallow-leaves-and-chicken-stew-fid-544445
Jew's Mallow with Chicken (Lebanese Style)Melokhiyya Masriyyah Serves 7 persons
Ingredients1lb (1/2 kg) Jew's mallow leaves2lb (1 kg) chicken10 cups water1lb (1/2 kg) stewing meat with bones1 tablespoon salt1 ½ cups coriander, chopped1 tablespoon dried ground coriander1/4 cup ghee or butter3 garlic bulbs, peeled1 onion1/2 teaspoon each pepper, cinnamon2 tablespoons lemon juice
Procedure
Draw, singe, clean and cut the chicken into pieces.Place the chicken pieces in a pot with the stewing meat, bones and onion.Add 10 cups of water and bring to the boil.Remove the scum, reduce the heat and cook for one hour. Season.Wash the Jew's Mallow leaves and spread them on a big cloth to dry.When completely dry, chop finely using a special knife.Crush half the amount of garlic cloves with the dried coriander. Add the other half (uncrushed) to the meat and allow to cook in the pot.Sauté the crushed garlic with the dried and fresh coriander in the ghee or butter. Stir the ingredients until they become soft.When the meat and chicken are well done, remove them from the broth. Bone the chicken and strain the broth.Put the strained broth over medium heat in a pot with the stewing meat, the garlic and coriander, lemon juice and the Jew's mallow leaves. Salt to taste.Allow to come to the boil then reduce the heat and simmer for 5 minutes.Serve in a large platter garnished with the chicken pieces.This dish is eaten with cooked rice along with one minced onion mixed in a cup of vinegar.
LOCAL RECIPES
Ginataang Saluyot Leaves with Labong
http://www.yummy.ph/recipe/Ginataang-Saluyot-Leaves-with-Labong
Coconut milk adds a bit of sweetness to this dish, while labong (bamboo shoots) gives it a
textural crunch. Do not overcook saluyot so it won’t have that slimy quality.
Serves 4 Prep Time 10 minutes Cooking Time 25 minutes
Ingredients
1 cup labong or bamboo shoots
1 small piece ginger, thinly sliced
3 cloves garlic, minced
1 small onion, thinly sliced
1 cup oyster mushrooms
1 cup coconut milk
1 bunch saluyot leaves
salt and pepper to taste
Procedure
1 Boil water in a saucepan and add labong; cook for about 10 minutes. Strain and set aside.
2 Heat another saucepan and sauté ginger and garlic until fragrant. Add onion and
mushrooms, then coconut milk. Add boiled labong and simmer for at least 5 minutes.
3 Add saluyot, then stir and cook for another 5 minutes. Season with salt and pepper.
Pork Dinengdeng with SaluyotServes 4 http://kaukautime.blogspot.com/2005/07/pork-dinengdeng-with-saluyot.html
Ingredients:2-3 cups water1 garlic clove, smashed and minced fine1/2 round onion, sliced very thin2-3 Tbsp bagoong isda or harm ha (fine shrimp paste)1 whole tomato, sliced into thin wedges6 cups saluyot or jute leaves2-4 dried shiitake mushrooms, soaked in hot water and sliced thin--save 1 cup of the mushroom water8 oz of lean pork, sliced very thinDash cracked black pepper to tasteDash MSG to taste (optional)1-2 Tbsp patis or fish sauce/nuoc mam3 stalks baby bok choy, rinsed clean and cut into 2x2 pieces
Marinade mixture for pork:1 tsp tapioca starch2 Tbsp soy sauce2 Tbsp Shaoxing wine or whiskey1/8 inch ginger grated finemix well with pork for 20 minutes and set aside.
Procedure:Boil water with tomatoes, garlic and onions until tomato and onions are soft. Add bagoong sauce. Add in mushrooms and mushroom water and let simmer for 15-20 minutes or until mushroom is soft.Add marinated pork and cook for 3 minutes. Pork should be cooked through and broth should taste rich and meaty.Add saluyot, bok choy leaves and continue simmering for 3 minutes.Season with pepper and add more patis and or bagoong/harm ha for saltiness.
Serve with hot steamed rice.
Dinengdeng ng Ilocano
Ingredients:
1 milk fish (bangus); fried or grilled1 cup string beans; cut into 2" long6 pieces okra1 cup squash; cut in cubes1 big ampalaya; cut in 2” rectangular lengths 1 onion; sliced2 large tomatoes; sliced1 cup jute leaves (saluyot)1 root ginger; crushedBagoong isda3 cups water
Cooking Instructions:
In a casserole, bring water to boil.
Add onion, ginger, and tomatoes. Let stand for 3 minutes.
Season with bagoong and continue boiling for 5 minutes.
Remove the scum that rises on top of the liquid and then drop the milkfish.
Simmer for 5 minutes, then add vegetables. Cook until vegetables are done.
Adjust seasoning according to taste. Serve hot!
http://www.myfilipinorecipes.com/vegetable/dinengdeng-ng-ilocano-recipe.html
Inabrao (Dinengdeng) Saluyot and Green Papaya Recipe
Ingredients:
2 medium bundles of saluyot leaves, thoroughly washed
1 small green papaya, peeled and sliced
Fillet bits of fried fish
1/4 cup anchovy sauce (increase if desired)
Kalamansi (citrus) or lemon
Water
Cooking Instructions:
Fill a pot with half liter of water and bring to boil. Add anchovy paste and cover for 2
minutes. Add green papaya, when half-cooked add the saluyot leaves and fish fillet, then
follow with lemon juice. Let boil until saluyot is cook.
Grilled fish superbly complements this dinengdeng recipe but since we do not have the
luxury to grill, fried fish is the next best option.
http://foodtreatsandmore.blogspot.com/2009/08/inabrao-dinengdeng-saluyot-and-green.html
Dinengdeng, Labong, Saluyot at Sigarillas
1/4 k. labong, sliced, parboiled
2 bundle saluyot leaves, trimmed,
coarsely cut crosswise
2 bundle sigarillas, cut into wedges
2 pcs. grilled alumahan or any other fish
4 tsp. bagoong isda
2 medium size tomato, quartered
1 small size onion, chopped
salt
Cooking Procedure:
In a casserole bring to a boil 1 to 2 cups of water. Dilute bagoong na isda in 1 cup of water,
strain in a sheave and pour in solution and simmer for 3 to 5 minutes, remove all scams that
rises. Add inlabong, onion and tomato, simmer for 3 to 5 minutes. Add
in saluyotand sigarillas cook for another 3 to 5 minutes or until vegetables are just cooked.
Season with salt if required. Top with grilled fish and keep covered for a minute. Serve hot.
http://www.overseaspinoycooking.net/2009/02/dinengdeng-labong-saluyot-at-sigarillas.html
Warm Saluyot Salad @
Fish out of Water (also by Red Crab) is just one of the must-try restaurants at Greenbelt 5.
(UNFORTUNATELY THEY DONT GIVE THE RECIPE)
Warm Saluyot Salad (PhP 245 per order)
Warm Saluyot Salad comes with a Wild Berry Vinaigrette dressing (which you have to pour over). The salad is actually meant for sharing. Serving size is good for 3 to 4 people. This salad is highly recommended for those who are diet conscious because of the dressing for this salad).
http://www.foodtrippings.com/casual-dining/fish-out-of-water/
APPENDICES B (PRODUCTS MADE OUT OF JUTE FABRICS)
Jewelries out of Jute
Wedge sandal and Handbags from Jute Fibers
Threads and Kitchen Rugs from Jute Fibers
Available Website for Jute Products per Research
http://wowdazzle.blogspot.com/2010/04/jute-jewelry-summer-fashion-accessories.html
http://www.fabrics-suppliers.com/jute-fabric.htm
http://www.madaboutshoes.org/entry/nike-footscape-woven-x-harris-tweed/
http://in.88db.com/delhi/Lifestyle-Clothing/Clothes-For-Women/ad-788147/
http://www.google.com.ph/imglanding?
q=jute+fabric&hl=tl&sa=X&biw=1280&bih=663&tbm=isch&tbnid=Rg6Eo0OE0bFRmM:&imgrefurl=htt
p://in.88db.com/delhi/q-Jute%252Bbag%252Bdesigns%252BDelhi/1/&imgurl=http://
media1.in.88db.com/del/DB88UploadFiles/2009/05/08/9448472E-49D8-4002-BE4C-
3876C04C882C.jpg&w=425&h=282&ei=iA60Td7sJY-0vgON6OHaCA&zoom=1