Barangay San Vicente Central BHW & BNS

12/11/2025

𝗥𝗔 𝟴𝟭𝟳𝟮: 𝗦𝗮𝗹𝘁 𝗜𝗼𝗱𝗶𝘇𝗮𝘁𝗶𝗼𝗻 𝗳𝗼𝗿 𝗮 𝗛𝗲𝗮𝗹𝘁𝗵𝗶𝗲𝗿 𝗡𝗮𝘁𝗶𝗼𝗻
by CMU BSND OJT Rafael Sumaya

Have you ever wondered why we are reminded to use iodized salt? The answer lies in a law passed almost 30 years ago, Republic Act No. 8172 (An Act for Salt Iodization Nationwide), or better known as the ASIN Law. This law was enacted in 1995 to protect Filipinos from iodine deficiency, a health problem that can cause goiter, poor brain development, and other serious conditions. By simply making sure that consumers buy and use adequately iodized salt, the law aims to bring a simple but powerful solution to every household table.

Iodine is a small but mighty nutrient. Our body needs it to produce thyroid hormones, which control growth, brain development, and metabolism. Without enough iodine, people, especially children, are at risk of learning difficulties, lower IQ, and developmental delays. In severe cases, babies born to iodine-deficient mothers can suffer from cretinism, a condition that permanently affects mental and physical growth. The World Health Organization (WHO) has identified iodine deficiency as one of the most common preventable causes of brain damage worldwide (WHO, 2007). That is why the ASIN Law makes it mandatory that all salt sold for human and animal consumption in the Philippines must be iodized.

Government agencies join hand in hand to promote and support salt iodization, such as the Department of Health, Food and Drug Administration, Department of Trade and Industry, Department of Science and Technology, among others. These agencies, together with local government units and the National Nutrition Council (NNC), work to monitor and regulate salt producers, ensure compliance, and inform the public about the importance of using iodized salt.

Moreover, Saktong Iodine sa Asin is included in the labels of iodized salt to guide consumers and to increase awareness and use of adequately-iodized salt in households and point of purchase. Thanks to this law, more Filipino households now have access to iodized salt, and iodine deficiency disorders have gradually decreased over the years (DOH, 2016).

But aside from iodized salt, iodine can also be found in many of our indigenous foods. For example, coastal families often enjoy lato and guso (seaweeds), which are naturally rich in iodine. Small fish like dilis and tamban, as well as shellfish and crabs, also provide iodine and are widely available in the local markets. Including these local foods in daily meals can help increase the body’s iodine intake while promoting food traditions unique to our culture.

Still, challenges remain. Some small-scale producers may sell salt that is not properly iodized, while certain households continue to buy non-iodized salt due to habit, price, or lack of awareness. This is why public education and strict monitoring remain crucial. Every time we choose iodized salt, we are not just following a law, we are protecting our family’s health. Kumainment No. 7 reminds us, “Gumamit ng iodized salt.”

RA 8172, or the ASIN Law, is more than just a policy; it is a shield against one of the most harmful micronutrient deficiencies. By choosing iodized salt and including iodine-rich foods in our diet, we can safeguard the health of mothers, children, and the next generation of Filipinos. Truly, something as small as a pinch of salt can make a big difference for a healthier nation. “Maging matalino, mag-iodized salt tayo!” (CMU BSND Intern Rafael T. Sumaya/nnc_x@yahoo.com/ 09631090198).

References:

Department of Health (DOH). (2016). Republic Act No. 8172 – ASIN Law. Retrieved from https://doh.gov.ph
National Nutrition Council (NNC). (2022). The Role of Iodized Salt in Preventing Iodine Deficiency Disorders. Retrieved from https://www.nnc.gov.ph
UNICEF Philippines. (2021). Salt Iodization in the Philippines: Progress and Challenges. Retrieved from https://www.unicef.org/philippines
World Health Organization (WHO). (2007). Assessment of Iodine Deficiency Disorders and Monitoring Their Elimination: A Guide for Programme Managers. Geneva: WHO Press. Retrieved from https://www.who.int

12/11/2025

Alamin...malaking tulong para sa bagong nanay

09/11/2025

Maging handa at Alisto

28/10/2025

Upang makaiwas sa sakit sa panahon ng Amihan

🌬️ NARITO NA ANG AMIHAN SEASON! ❄️

Sa malamig at tuyong simoy ng hangin, maging handa laban sa trangkaso, sipon, pulmonya, allergic rhinitis, at panunuyo ng balat.

Paalala ng DOH para manatiling malusog ngayong panahon ng Amihan:
🤲 Regular na maghugas ng kamay
😷 Manatili sa bahay kung may sintomas, o magsuot ng face mask
💧 Uminom ng maraming tubig
🧴 Magpahid ng moisturizer o lotion araw-araw

27/10/2025

1st visit October 27,2025
Lactating mother Maria Bernadeth Bargado
Elbo st. San Vicente Central
Giving vitamin A, advocating exclusive breastfeeding and important of immunization to her new born baby
With BHW Lucky Kristine Salcedo and BNS Yhadollah Jasa

27/10/2025

Accreditation as level 1 facility
Assessment of Adolescence Friendly Facility Center assist by: MA. Teresita N. Bolor, MD RHP , Glenda M. Raquepo CNAO and Ms. Adorable D. Binay AHD Coordinator of PHO This October 27,2025 Brgy.San Vicente Sangguniang Kabataan office.
Thank din po sa mga kasama namin sa Sangguniang Brgy na humarap na tumulung upang maisagawa ang Assessment na ito. Kay BHW Leader AnnielyA Alcanices, Lucy Kristine Salcedo BNS Yhadollah Jasa Konsehal ng Health Marissa Goco Punong Barangay Manuel Hezron Mendoza SK @ Kim Alaras at ang aming masigasig na Midwife @ Charity L Tomines
Maraming salamat po # basta sama sama Brgy.San Vicente Central uusad na

27/10/2025

Siguraduhing ligtas, malinis, sapat at masustansya ang ating ihahain sa ating hapagkainan

Sa Pagkaing Ligtas, ang Pamilya ay Palaging Malakas! 💪🏻

Last week of October is Food Safety Awareness Week. Tandaan ang limang paraan para laging safe ang pagkain ng pamilya:
• LINISIN: Ugaliing maghugas ng kamay, maglinis ng kagamitan at ng kapaligiran.
• IHIWALAY: Huwag pagsamahin ang hilaw at lutong pagkain
• LUTUIN: Siguraduhing naluto nang husto ang karne, isda, at gulay
• TABI: Ilagay sa refrigerator ang pagkain kapag hindi na kakainin
• MALINIS: Gumamit ng malinis na tubig at sangkap pangluto

27/10/2025

𝗙𝗼𝗼𝗱 𝗦𝗮𝗳𝗲𝘁𝘆 𝗶𝘀 𝗘𝘃𝗲𝗿𝘆𝗼𝗻𝗲’𝘀 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝘆
by CMU BSND OJT Kristiana Marie Encarnacion

𝘿𝙞𝙙 𝙮𝙤𝙪 𝙠𝙣𝙤𝙬? Every year, 600 million cases of foodborne diseases linked to unsafe food are reported worldwide, many of which occur among children and the elderly. Meanwhile, foodborne illness remains a major public health concern in the Philippines, with an estimated 8-9 million cases annually resulting in 3,000-4,000 deaths (Candano, 2025).

Households have been identified as a common setting for foodborne diseases. Harmful microorganisms thrive when given the right conditions in food, water, time, and temperature. Consuming contaminated food can lead to symptoms such as upset stomach, diarrhea, nausea, and vomiting that typically occur right after eating or within 24 to 72 hours.

The silver lining is that these illnesses are highly preventable through proper food handling practices. Each individual, whether at home or in food establishments, plays a crucial role in ensuring that the food being prepared and consumed is safe. They do not only protect their own health but also contribute to the community’s well-being.

To guide households and the general public, the World Health Organization developed the “𝗙𝗶𝘃𝗲 𝗞𝗲𝘆𝘀 𝘁𝗼 𝗦𝗮𝗳𝗲𝗿 𝗙𝗼𝗼𝗱” which outlines the essential practices that reduce these outbreaks.

𝙆𝙚𝙚𝙥 𝘾𝙡𝙚𝙖𝙣. Appearance doesn’t always guarantee cleanliness. Hands, utensils, and wiping cloths are some of the most common carriers of microorganisms, transferring from one source to another. These microorganisms are found in soil, water, animals, and even people themselves. To reduce the risk of contamination, always wash your hands thoroughly before handling food and ensure that all surfaces and areas are sanitized before food preparation.

𝙎𝙚𝙥𝙖𝙧𝙖𝙩𝙚 𝙧𝙖𝙬 𝙖𝙣𝙙 𝙘𝙤𝙤𝙠𝙚𝙙 𝙛𝙤𝙤𝙙. Separation isn’t always a bad thing. The juices from fresh raw foods such as meat, fish, and poultry often carry harmful microorganisms that can easily transfer to other foods during storage. It is better to use separate utensils for raw items and store cooked food in different containers to prevent cross-contamination.

𝘾𝙤𝙤𝙠 𝙩𝙝𝙤𝙧𝙤𝙪𝙜𝙝𝙡𝙮. Raw is risky so cook it completely. Cold spots can allow bacteria to survive. Proper and even cooking is essential to eliminate harmful microorganisms in food. To ensure safety, food should preferably reach a temperature of at least 70°C during cooking and until the juices are clear.

𝙆𝙚𝙚𝙥 𝙛𝙤𝙤𝙙 𝙖𝙩 𝙨𝙖𝙛𝙚 𝙩𝙚𝙢𝙥𝙚𝙧𝙖𝙩𝙪𝙧𝙚𝙨. Stay out of the danger zone. The temperature danger zone falls between 5°C to 60°C wherein multiple bacteria may rapidly grow and increase the risk of foodborne illness. Perishable items should not be kept within this temperature range for more than two hours. That is why keeping hot foods hot and cold foods cold is crucial for minimizing bacterial growth. Also, keep in mind that refrigeration slows bacterial activity, but it does not completely prevent it from growing, meaning food stored in refrigerators can still become unsafe over time. For instance, leftover food should not be stored in the refrigerator for longer than 3 days.

Use safe water and raw materials. When is it safe to say it’s safe? Safe means that water and food is free from toxic chemicals and dangerous microorganisms, one that would not cause illness. Beyond drinking, water plays a vital role in food safety, as it is used in hand washing, cleaning raw ingredients, and sanitizing kitchen utensils. However untreated water contains pathogens which can cause diarrhea or other symptoms, making it unsafe for usage. The same level of care should be applied in the selection of raw materials. Always choose fresh foods that are free from damage, bruising, or any signs of spoilage. Damaged or rotten areas may harbor toxic substances that compromise food safety.

Food safety begins at home. The burden of foodborne illnesses continues to affect public health. By practicing the WHO’s “Five Keys to Safer Food”, every household can help reduce the risk of these diseases. Small but consistent actions in the kitchen not only protect individual families but also strengthen the health of the wider community. This obligation does not end at home, everyone shares the responsibility of keeping food safe at every stage of preparation. Through collective awareness, food safety becomes a shared commitment rather than just an individual choice. Remember, safe food saves lives.

In the Philippines, Food Safety Awareness Week is celebrated every last week of October per Proclamation No. 160 signed in 1999. (CMU BSND OJT Kristiana Marie Encarnacion/nnc_x@yahoo.com/ 09631090198).

References:

Candano, R. (2025). Food safety situation in the Philippines. DOST. https://ispweb.pcaarrd.dost.gov.ph/food-safety-situation-in-the-philippines/

World Health Organization (2006). Five keys to safer food manual. https://iris.who.int/bitstream/handle/10665/43546/9789241594639_eng.pdf?sequence=1

World Health Organization (2024). Food safety. https://www.who.int/news-room/fact-sheets/detail/food-safety

25/10/2025

This week, we join the nation in raising awareness on the importance of keeping our food safe—from farm to fork.

Food safety is a cornerstone of good nutrition and a safeguard for the health and well-being of every Filipino family. By practicing proper food handling, thorough cooking, and safe storage, we can prevent foodborne illnesses and ensure that the nutrients in our meals are preserved and enjoyed.

Let us all take part in fostering a culture of food safety—at home, in schools, workplaces, and throughout our communities. Together, we can make every meal not only nourishing but also safe for everyone. Let us all remember, Safe food today means a healthy and stronger tomorrow.

23/10/2025

Alamin natin...

23/10/2025

𝗪𝗵𝗼 𝗔𝗿𝗲 𝗩𝘂𝗹𝗻𝗲𝗿𝗮𝗯𝗹𝗲 𝘁𝗼 𝗜𝗼𝗱𝗶𝗻𝗲 𝗗𝗲𝗳𝗶𝗰𝗶𝗲𝗻𝗰𝘆?

𝗜𝗼𝗱𝗶𝗻𝗲 is essential for the production of thyroid hormones that help in growth, brain development, and metabolism. But did you know some groups are more at risk of iodine deficiency? ⚠️

💡 Nutri Tip: Use iodized salt every day in just the right amount to prevent iodine deficiency and its effects like goiter and developmental delays.

23/10/2025

𝗛𝗲𝗮𝗹𝘁𝗵 𝗮𝗻𝗱 𝗣𝗿𝗼𝘁𝗲𝗰𝘁𝗶𝗼𝗻 𝗶𝗻 𝘁𝗵𝗲 𝗙𝗶𝗿𝘀𝘁 𝟭,𝟬𝟬𝟬 𝗗𝗮𝘆𝘀

The First 1,000 Days of Life from a mother’s pregnancy up to a child’s 2nd birthday is a critical window of opportunity for growth, development, and lifelong health. 🍼

✅ Proper nutrition during this period builds a strong foundation for your child’s brain development, immunity, and overall well-being.
✅ Mothers need regular check-ups, balanced meals, and micronutrient supplements during pregnancy.
✅ Babies need exclusive breastfeeding for the first 6 months, followed by nutritious complementary foods while continuing breastfeeding up to 2 years and beyond.
✅ Protect both mother and child through immunization, safe environments, and loving care.

Let’s invest in the First 1,000 Days — because a healthy start means a healthy future! 🌟