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Mt. Province fights malnutrition with Enhanced Nutribun

Writer's picture: Kara Nodima CawasKara Nodima Cawas

Updated: Oct 6, 2021


Mountain Province- To help solve malnutrition, the Department of Science and Technology (DOST) launched the first Enhanced Nutribun Adaptation in Mountain Province through Marie June Bakeshop in Egan, Poblacion, Tadian.


According to DOST, the Enhanced Nutribun is a bread packed with nutrients commonly lacking in the regular meal of Filipino children. It has micronutrients like iron and vitamin A, which help the immune system of the human body.


The Nutribun was developed and formulated by the Food and Nutrition Research Institute (FNRI) through DOST- Small Enterprise Technology Upgrading Program (DOST-SETUP) in which the Marie June Bakery owner, Milagros Obedoza, cooperated.


Obedoza underwent Virtual Technology Transfer Trainings of Enhanced Nutribun in Squash Variant hosted by DOST-FNRI via Zoom on June 8, 2021.


During the launching ceremony, DOST Provincial Director Alfonso Berto shared that Nutribun is a bread recipe that contains vitamins and nutrients coming from non-GMO ingredients.

He disclosed that it was a highly recommended recipe by the Department of Health (DOH) and Department of Education (DepEd) during a feeding program.


Meanwhile, Municipal Mayor Constito Masweng, through Roy Magalgalit, also committed support to the program, saying that the Local Government Unit will promote the product not only for the students but also for the adults.


Masweng added that their office is open to help and support the needs of the bakery.

The launching ceremony held on Friday, September 17, 2021, was part of the Department’s National Science and Technology Week graced by Provincial Director Berto, municipal mayor representative Roy Magalgalit and Milagros Obedoza.


Why is it called Enhanced Nutribun?


According to the United Nations Children’s Emergency Fund (UNICEF), each day in the year 2020, around 95 children in the Philippines still die from malnutrition. So, the DOST-FNRI conducted research to reformulate the bread of the 70s, the Nutribun.


The reformulated version is called the Enhanced Nutribun.

Compared to the original Nutribun, the enhanced bun has more micronutrients like iron and vitamin A. The texture is softer and weighs 160- 165 grams per piece, which is easier for children to hold and bite. Each serving of Enhanced Nutribun weighing 160-165 grams per piece, has 504 calories, 17.8 grams of protein, 6.08 milligrams of iron, and 244 micrograms of vitamin A.


According to DOST, the Enhanced Nutribun is one of the DOST-FNRI’s answers to the call of the Department of Social Welfare and Development’s (DSWD) Memorandum Circular No. 12 Series of 2020, or the Guidelines in the Implementation of the Supplementary Feeding Program During Community Quarantine or Other Similar Emergencies.

What is Nutribun?


The Nutribun was a bread borne out of good intentions in the 1970s. Nutribun was designed as a convenient “ready-to-eat complete meal” for public elementary school feeding programs to combat child malnutrition in the Philippines. 


The basic Nutribun formula consisted of wheat flour (100%), nonfat dry milk solids (14%), sugar (12%), vegetable oil (5%), salt (1.5%), and yeast (1%).


The bakeries were allowed to formulate and blend local and donated ingredients.

The original bun had 500 calories and 17 grams of protein each.


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