Dietitian Rosa

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"Your Dietitian for Life"
Registered Nutritionist-Dietitian |
VIRTUAL NUTRITION CLINIC

✨For Nutrition and Diet Speaker
Brand Collaboration
and Other Business Proposal

Email me itsdietitianrosa@gmail.com✨

19/01/2026

Obesity is preventable even for those with higher genetic risk:

✅ Eat a healthy diet
✅ Drink enough water
✅ Do physical activity
✅ Get adequate sleep
✅ Limit screen time

28/12/2025

Get your blood pressure checked at least once a year and understand what the numbers mean. Severe high blood pressure combined with symptoms such as chest pain or trouble speaking may be a hypertensive emergency, and you should call 911 immediately.

Here's your health reminder.Hypertension is the number one risk factor for:‼️ Heart attack‼️ Strokeand can lead to:‼️ Ch...
28/12/2025

Here's your health reminder.
Hypertension is the number one risk factor for:
‼️ Heart attack
‼️ Stroke

and can lead to:
‼️ Chronic kidney disease
‼️ Dementia

Get your blood pressure checked today!

28/12/2025

December 25, 2025 | Jude
Jude 1:21 KJV
Keep yourselves in the love of God, looking for the mercy of our Lord Jesus Christ unto eternal life.

11/12/2025

𝗕𝗿𝗲𝗮𝘀𝘁𝗳𝗲𝗲𝗱𝗶𝗻𝗴 𝗽𝗿𝗮𝗰𝘁𝗶𝗰𝗲𝘀 𝗱𝗲𝗰𝗹𝗶𝗻𝗲𝗱, 𝗰𝗼𝗺𝗽𝗹𝗲𝗺𝗲𝗻𝘁𝗮𝗿𝘆 𝗳𝗲𝗲𝗱𝗶𝗻𝗴 𝗽𝗿𝗮𝗰𝘁𝗶𝗰𝗲𝘀 𝗶𝗺𝗽𝗿𝗼𝘃𝗲𝗱: 𝟮𝟬𝟮𝟯 𝗡𝗡𝗦

According to the 2023 National Nutrition Survey (NNS), breastfeeding practices among children 0-23 months old decreased from 2021, while improvements in complementary feeding practices were observed.

Survey results revealed that:
• 3 in 5 infants and young children (61.2%) were early initiated to breastfeeding within 1 hour after birth,
• 1 in 2 (50.4%) infants below 6 months were exclusively breastfed,
• 1 in 2 (53.3%) children continued to be breastfed for one year, and
• 2 out of 5 (40.9%) continued to be breastfed for two years.

Both early initiation of breastfeeding and exclusive breastfeeding showed a significant decline from 2021 to 2023.

On the other hand, slight improvements were observed in complementary feeding practices wherein 84.3% children were introduced to complementary foods at 6 months of age, compared to 80.0% in 2021.

However, challenges persist in the nutritional quality of complementary foods:
• Only 1 in 10 (14.5%) children met the Minimum Dietary Diversity (MDD), or those who were able to consume foods from 5 or more food groups.
• Minimum Meal Frequency (MMF) was met by 9 out of 10 (93.3%) children.
• Minimum Acceptable Diet (MAD), which should satisfy both MDD and MMF requirements, was met by only 1 out of 10 (13.9%) children.

The role of optimal Infant and Young Child Feeding (IYCF) practices is crucial in improving child nutrition, health, growth, and development, particularly during the first two years of life. It is recommended that newborns are early initiated to breastfeeding within one hour after birth, exclusively breastfed from birth up to six months, and introduced to complementary foods at six months of age while continuing breastfeeding up to two years and beyond.

The 2023 NNS results on IYCF practices imply several critical challenges and opportunities in improving early childhood nutrition in the Philippines. The data reveals a concerning backslide in breastfeeding practices and a persistent gap in the nutritional quality of complementary foods. These findings underscore the need for targeted interventions that go beyond feeding frequency- focusing on improving diet diversity, caregiver education, food affordability, and breastfeeding support systems.

The DOST-FNRI calls for multisectoral collaboration and reinforcement of the country's existing policies and interventions on infant and young child feeding. Stronger advocacy for optimal breastfeeding practices is essential, including ensuring early initiation of breastfeeding within one hour of birth in all health facilities, stricter enforcement of the Milk Code, and the expansion of Baby-Friendly Hospital initiatives. Without urgent action, the country risks increasing rates of child undernutrition, stunting, and micronutrient deficiencies during this critical developmental window.


07/12/2025

We used to know fiber only for its role in bulking up stool and improving regular bowel movements, but our understanding of fiber has expanded. Good gut bacteria digest fiber and use it to make short-chain fatty acids, which have a number of health-promoting effects, including:

✅ suppressing the growth of bad bacteria
✅ enhancing absorption of minerals (specifically, calcium)
✅ improving insulin sensitivity
✅ lowering colon cancer risk

While fiber itself has many health benefits, some of the protective effects may actually be due to the presence of polyphenols, a class of phytonutrients found in plant foods, 80% of which may be complexed with fiber. So, adding a fiber supplement is not equivalent to consuming whole plant foods. What’s more, and juicing not only strips away the fiber but also many of these beneficial polyphenols.

Why are polyphenols important?

Polyphenols are among the frontrunners in developing dietary approaches to fight age-related disease. More than 8,000 different polyphenols have been identified in plant foods, yet only a small proportion have had their health effects recorded. The largest class of polyphenols are the flavonoids. Plant eaters may consume more than 4,000 different types of flavonoids on a daily basis.

Berries are especially rich in polyphenols. Anthocyanins, a subgroup of polyphenols responsible for the red, blue, and purple pigments in plants, can cross our blood-brain barrier and localize in brain regions involved in learning and memory.

The bottom line: Blending fruits and vegetables preserves the fiber and attached polyphenols, giving us the full health benefits of eating plant-based foods.

Watch the video “Juicing Removes More Than Just Fiber” at https://see.nf/44lCiUX and “How to Get Enough Polyphenols for Life Extension” at https://see.nf/4ksvCvs to learn more.
PMIDs: 22747080, 24230488, 24528224, 9706145, 20540148, 25919227, 23095074, 31208133, 28606222, 22658645, 28970777

DOI: 10.1021/jf00043a017
doi.org/10.1016/j.tifs.2020.02.004

Many vegetables need to be cooked to break down their starch and cellulose and make them digestible. Some vegetables lik...
07/12/2025

Many vegetables need to be cooked to break down their starch and cellulose and make them digestible. Some vegetables like potatoes, eggplant, and dried beans require cooking because they can be toxic or unpalatable when uncooked.

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