ASSIGNMENT IN MSHR 507

Trends on Nutrition : A Paradigm Shif

(Part I)
&
A Research Study
(THE SIGNIFICANCE OF SALUYOT “JUTE” ON NUTRITION)
(Part II)

In Partial Fulfillment of the Course Requirement in

MSHR 507 (Advanced Nutrition in the Hospitality Industry)

Submitted to:
Dr. MILAGROS D. MAGSANOC

Submitted by:
BRIGIDA Q. ALAS
 Table of Contents

Page
Title Page i
Table of Contents ii

Part I TRENDS ON NUTRITION : A Paradigm Shif

Introduction
Latest Trends on Nutrition: 2011
Other Trends on Nutrition

Part II THE SIGNIFICANCE OF SALUYOT “JUTE” IN NUTRITION : A Research Study

CHAPTER I
Introduction
Background of the Study
Statements of the Problems
Definition of Terms

CHAPTER II
Review of Related Literature

CHAPTER III
Summary
Conclusion
Recommendation

Bibliography and References

Appendices
A. 5 International Recipes of Jute, Jews Mallow or Molohiya
B. 5 Local Recipes of Saluyot
C. 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. "Ofen, 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 lef 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 ofen 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 Sof 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 ofen 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 ofentimes

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 CO 2 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 ofen 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 afer 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 afer 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 afer planting, depending on variety. Some varieties are

sensitive to short daylength, causing them to bloom prematurely. These varieties should be

harvested 20–40 days afer 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 afer harvest.

Harvest during the cooler time of day, such as early morning or late afernoon, 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 Boiled

Moisture (%) 80.4 – 84.1 Fiber (g) 1.7 –2.0
Food energy (cal.) 43 – 58 Total Carbohydrates (g) 7.6 – 12.4
Protein (g) 4.5 –5.6 Ash (g) 2.4
Calcium (mg) 266 – 366 Phosphorus 97 -122
Iron (mg) 11.6 Sodium (mg) 12
Potassium (mg) 444 Vit. A (I.U) 6,390
Thiamine (mg) 15 Riboflavin (mg) 28
Niacin (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, handicrafs, 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/talkofhetown/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.
Afer 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 afer 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 minutes
Serves: 6 servings

For the Mloukhieh

2kg Jew’s Mallow, fresh or frozen, chopped.
If using frozen, thaw first
1/2kg coriander, finely chopped
4 large shallots, finely diced
9 cloves of garlic, pounded
(add a bit of salt before pounding)
1 teaspoon sweet pepper
Salt to taste
 olive oil

Cardamom-infused Chicken
1kg chicken breast, halved
6 whole cardamom seeds
1 cinnamon stick
2 bay leaves
1 onion, halved
1 garlic clove, smashed
1 whole nutmeg
salt and pepper to taste
cover with water- about 1 liter

Vinegar Dressing
1 red onion, finely diced
Apple 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 sof 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

Ingredients
300 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 juice
3 tbsp olive oil
1 jalapeno, diced
6 cups chicken stock
1 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 diced

1 cup apple cider vinegar (Bragg)
pinch of salt

Chicken Stock

1 half chicken (use a whole chicken if preferred)

6 cups water
2 bay leaves
5 cardamom pods
Generous 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

Ingredients
1lb (1/2 kg) Jew's mallow leaves
2lb (1 kg) chicken
10 cups water
1lb (1/2 kg) stewing meat with bones
1 tablespoon salt
1 ½ cups coriander, chopped
1 tablespoon dried ground coriander
1/4 cup ghee or butter
3 garlic bulbs, peeled
1 onion
1/2 teaspoon each pepper, cinnamon
2 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 sof.
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 Saluyot

Serves 4
http://kaukautime.blogspot.com/2005/07/pork-dinengdeng-with-saluyot.html

Ingredients:
2-3 cups water
1 garlic clove, smashed and minced fine
1/2 round onion, sliced very thin
2-3 Tbsp bagoong isda or harm ha (fine shrimp paste)
1 whole tomato, sliced into thin wedges
6 cups saluyot or jute leaves
2-4 dried shiitake mushrooms,
soaked in hot water and sliced thin--save
1 cup of the mushroom water
8 oz of lean pork, sliced very thin
Dash cracked black pepper to taste
Dash MSG to taste (optional)
1-2 Tbsp patis or fish sauce/nuoc mam
3 stalks baby bok choy, rinsed clean and cut into 2x2 pieces

Marinade mixture for pork:

1 tsp tapioca starch
2 Tbsp soy sauce
2 Tbsp Shaoxing wine or whiskey
1/8 inch ginger grated fine
mix well with pork for 20 minutes and set aside.

Procedure:
Boil water with tomatoes, garlic and onions until tomato and onions are sof. Add bagoong
sauce. Add in mushrooms and mushroom water and let simmer for 15-20 minutes or until
mushroom is sof.
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 grilled

1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda
3 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