Feeding Program Utilizing Iodine and Protein Content Dumplings: A Food Innovation

Malnutrition specially stunting problems of elementary and secondary public schools in the Philippines was the key element why this study had been realized. This study aimed to find out the significant effect of feeding program utilizing iodine and protein content dumplings. Thirty Grade - VIII Food Trade students of subject respondents were from Eusebio Lopez Memorial Integrated School, Sagay City, Negros Occidental, Philippines. The objectives of this study were to produce dumplings soup utilizing iodine and protein content food ; to determine the body mass index and academic performance of the grade eight Food Trade Students in the pre and post feeding program and to determine whether or not significant differences exist among the variables considered. A quasi experimental design is used. The instrument consisting of three parts, the survey on health and nutrition education, the proper preparation of menu before the interventions were provided and gathering of data in the respondent?s nutritional status and academic performance. Statistically, there was a significant effect after the interventions were utilized. It means that the improvement of nutrition education and food preparation have significantly affects to the improvement of academic performance. Therefore, production and commercialization of iodine and protein dumplings is necessary.