The Bachelor of Food Technology (BSFT) is a four-year program that focuses on the scientific preparation, processing and distribution of food, and includes techniques and processes used to transform raw materials into food. It also deals with improving the taste, appearance and storage qualities of food products and the control of quality changes during processing, marketing and distribution. Pork, chicken, deep yellow vegetables, dark green leafy vegetables and fish were the top five food sources of vitamin A. The DoST also ensured the continued provision of scholarship opportunities for science, technology, engineering and mathematics (STEM) students in high school, undergraduate, graduate and doctoral degrees, allowing the country to increase the number of highly dedicated and competent local scientists and engineers.
As seen in Figure 5, fish, refined rice, cheese, pork and chicken were the five main dietary sources of calcium, while iron came mainly from refined rice, pork, sausage, bread and chicken in the regular diet of adult Filipino workers. This study evaluated the usual nutrient intake and food sources of working adults in the Philippines, where the employment rate of people aged 15 and over is around 94.3%. This system uses the Philippine expanded Food Composition Chart (FCT), which contains 27 nutrients from 1,359 foods. The main sources of energy for working adults were rice (35.6%), pork (15.1%), fats and oils (4.7%), chicken (4.4%) and bread (3.8%).
The weighted percentage contribution of each food group to the selected key nutrients was calculated by adding up the amount of a given nutrient provided by each food group for all people and dividing it by the total intake of that nutrient consumed by all people of all foods and beverages. The chapter provides the basic concepts of mathematics and applied sciences that will be useful to them in their university life. Food recalls withdrawn for 24 hours on two non-consecutive days were collected using the standard form used by the Food and Nutrition Research Institute (FNRI) for national nutrition surveys. Forty percent (40%) of total fat intake came from pork, while the other food sources were fat and oil (mostly plant-based), chicken, sausages, and eggs (Figure.
Consumption by food group was expressed as the percentage of respondents who consumed specific foods or food groups at least once during the first 24 hours of the day who remembered the diet, regardless of the amount consumed. They can apply as food technicians, research technicians, food inspectors, food safety controllers, food operations officers, or food researchers. In previous studies, occupational factors that were related to the improvement of workers' eating habits included policies related to nutrition, the promotion of health and nutrition, the creation of an enabling environment that promotes nutrition, and the provision of healthy food in the workplace dining room. This may explain the excessive intake of protein and fat and the inadequate intake of fiber, which only represents between 30 and 40% of the nutrient intake (RNI) recommended by the WHO, since the main foods consumed are rich in protein and fat, but lack dietary fiber.
Students who wish to obtain a degree in Food Technology are encouraged to take the subject of Science, Technology, Engineering and Mathematics (STEM) within the academic itinerary. .
