Using Protein-Energy Rich Foods for Disaster Relief and Community Sustainability in Southern Leyte

Nutrition in emergency situation is focused on providing persons with foods that it fill and meets the basic nutrition needs. The Food Science and Technology Department of SLSU has developed emergency food like seaweed noodles and breadfruit energy bar that can serve as emergency food rations during calamities , as well as address nutritional gaps of food rations.

The goal of this project is for Limasawa to be able supply to its community members with locally sourced raw material food that is protein rich. Through the Office of External Linkages and Extension Offices of Southern Leyte State University , the project has been discussed and planned with the Municipality of Limasawa to address their emergency needs. It is being conducted at their request and is a good partnership with the University as the university has developed a process for manufacture of emergency foods. In collaboration with US Peace Corp, who also provided assistance for training, business management and packaging.

A Faculty member from Department of Food Science and Technology demonstrated the steps for preparation of breadfruit energy bar.

The beneficiaries were briefed on the importance of food safety and hygiene.

Director Pet Anthony Pascua of CONFoR, Dr Mary Ann Jilly Ramirez-Head DFOST , Kathleen Dwyer-US Peace Corp Volunteer and the women of Brgy. Magallanes during the culmination activity.