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G. Nutrition and food quality and safety
 Nutrition research seeks to address the nutrition problems in the country i.e.,
micronutrient and macronutrient deficiencies, overnutrition, and nutrition related
diseases, and to explore avenues and other opportunities that can be tapped, in order
to lessen if not stop these problems.
 Food quality and safety refers to the assurance that food will not cause harm to the
consumer when prepared or eaten according to its intended use.

Specific topics
 Food fortification
o Fortified multi-nutrient growth mix products
o Rice extrudate
 Development/revision of nutrition tools and standards
o Nutritional guidelines
o Food exchange list
o Body composition assessment
 Nutritional assessment and monitoring
o In-depth and correlation studies (dietary risk factors to non-communicable
diseases)
o Nutrition surveys
 Designing nutrition intervention programs
o Nutrition delivery system for complementary feeding promotion
 Food quality and safety
o Enhancement of food composition database for dietary exposure assessment
o Exposure assessment of selected nutrients, food contaminants, and food
additives in commonly consumed foods

H. Disaster Risk Reduction

 Based on the Sendai Framework
 Innovations which will reduce risks to health

Specific topics
Priorities for 2018
 Innovations for emergency medical care services, water, sanitation, hygiene and
nutrition
o technology development for search and rescue, triage and emergency

health
o ready to use therapeutic food (RUTF)
o food for emergencies
o environmental health (water quality; waste disposal)

 Psychosocial adaptation capacity of communities

HNRDA 2017-2022 | Page 22