essay about nutrition month 2020

How Nutrition Impacts the Brain and Mental Health

Posted on March 2, 2020 by Aspen Avery . This entry was posted in Eating Well and tagged eating well , National Nutrition Month . Bookmark the permalink .

It’s March, which means National Nutrition Month is officially here! This week, The Whole U begins our month-long celebration of food by focusing on nutrition and how it impacts brain health. We caught up with UW Medicine dietitian Kristine Carlson to highlight the importance of how our food choices impact brain function and mental health.

Learn more about National Nutrition Month here and be sure to register here if you haven’t already!

How is Brain and Mental Health Affected by Food?

Brain function and mental health might not be the first thing you think about when you think about the food and drinks you put into your body, but Kristine Carlson draws a comparison between the brain and another complex, high-performance machine.

“Most people probably don’t equate a healthy diet with a good mood or better memory,” Carlson says. “But, like an expensive car, our brains require premium fuel to function at its best. This function includes managing our emotions and mood disorders.”

Carlson says the old adage “You are what you eat” certainly applies when it comes to eating to nourish the brain and that there exists a great variety of foods that promote healthy brain function.

“There is no single magic food that one must eat for brain health,” Carlson says. “However, like with most approaches to nutrition and health, a variety of nutrients should be included in your diet for optimal benefits and brain health.”

Foods that Improve the Brain

Below, Kristine highlights some food items that research has shown to power brain and body alike.

“These foods may slow cognitive decline which makes them great for protecting our brains and keeping us sharp.”

“Omega-3s play a powerful role in sharpening memory and improving mood, as well as protecting your brain against decline.”

These help improve memory.

“Enjoy that morning cup for a sharpened sense of concentration.”

In research, turmeric has reduced symptoms of depression and Alzheimer’s disease.

To feel more emotionally balanced and foster positive energy through our nutritional choices, Carlson advised us to “eat foods that give us energy, joy and fuel for our bodies.”

“Eating high-quality foods that contain vitamins, minerals and antioxidants will nourish the brain in a positive way,” she says.

At the same time, Kristine warns us that “a diet high in processed foods and refined sugars can impair brain function and worsen mental health symptoms.”

Debunking Food Myths

In this day and age, there is tons of information about what you should be eating and what food items are deemed good or bad for you. Thus, it can be difficult to sort through all the noise and identify what are myths or facts .

When it comes to myths around nutrition and brain health, Kristine points out, “you may see advertisements and ‘diet programs’ out there touting “superfoods” and “brain foods.”

To get the most out of your diet, “you should incorporate a variety of foods, eat a diet high in unprocessed foods and refined sugars, load up on colorful fruits and vegetables, and above all, enjoy and savor your food.”

So next time you are digging into a meal or grocery shopping, think about these foods that will help keep your mind sharp, focused, and balanced!

Get started today with The Whole U’s resources for eating well here !

Get even more from your experience working at the UW by heading to our events page where you’ll find do-it-yourself downloads that will help you take life to the next level—everything from helpful kitchen “cheat-sheets” for creating delicious, nutritious meals to workout plans for getting stronger and healthier overall.

One Thought on “How Nutrition Impacts the Brain and Mental Health”

On march 3, 2020 at 10:41 am, deirdre sumida said:.

I would think the number one thing to mention would be to avoid seed oils. “Deep Nutrition,” by Catherine Shanahan, is very instructive on this topic.

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Nutrition Month 2020

Karen Chapman-Novakofski, PhD, RDN Karen Chapman-Novakofski Affiliations Editor-in-Chief Search for articles by this author

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National Nutrition Month ®

A nutrition education and information campaign sponsored annually by the Academy of Nutrition and Dietetics, National Nutrition Month ® , held annually in March, focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The Academy's National Nutrition Month ® press releases feature information for the media on activities and messages that the Academy highlights every March — along with events and initiatives around RDN Day and NDTR Day .

National Nutrition Month® started in 1973 as National Nutrition Week, and it became a month-long observance in 1980 in response to growing interest in nutrition.

The theme for National Nutrition Month ® 2024 is "Beyond the Table."

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Using National Nutrition Month ® to disseminate messaging that is not aligned with official campaign themes or science-based nutrition information.

Unauthorized use of “National Nutrition Month ® ” is strictly prohibited. Protection of Academy trademarks are enforced to the fullest extent of the law. Anyone who does not understand the terms of legal use of the National Nutrition Month ® mark, theme, graphics or assets is encouraged to seek legal counsel or contact us in advance of use to avoid injunction.

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The Academy of Nutrition and Dietetics invites U.S. federal and state agencies to join us in celebrating National Nutrition Month ® each March! Learn more .

How You May Use the National Nutrition Month ® Trademark

The phrase “National Nutrition Month ® ” may be used in editorial, non-commercial copy (newsletters, blogs, web posts, articles) to promote National Nutrition Month ® to the general public, or to audiences which serve the public, or to refer generally to National Nutrition Month ® .

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Make Every Bite Count During National Nutrition Month

By Janet M. de Jesus, MS, RD, Nutrition Advisor, Office of Disease Prevention and Health Promotion

National Nutrition Month, celebrated each year in March, is an opportunity to focus attention on the importance of healthy dietary habits and making every bite count. On December 29, 2020, the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) launched the Dietary Guidelines for Americans, 2020-2025 to support policy makers and health professionals in helping Americans meet nutrient needs, promote health, and prevent disease.

As we celebrate National Nutrition Month, many health professionals are looking for ways to learn more about the new edition of the Dietary Guidelines and for materials to support implementation. To jump-start your efforts, check out the resources and infographics available on DietaryGuidelines.gov to help health practitioners and consumers navigate the Dietary Guidelines.

Top 10 Things You Need to Know

To help orient you to the Dietary Guidelines for Americans, 2020-2025, this resource lists the top 10 things all health professionals should know.

Food Sources of Select Nutrients

Calcium, potassium, dietary fiber, and vitamin D are considered dietary components of public health concern for the general U.S. population. In addition, iron is a nutrient of public health concern for infants, particularly those receiving mostly human milk, and women of childbearing age. This resource lists examples of foods and beverages that are the highest sources of these dietary components. These lists can be used to educate consumers about foods and beverages that contain these nutrients.

Consumer Resources

To help individuals and families improve their health, USDA and HHS provide a variety of resources on healthy eating based on the current Dietary Guidelines for Americans.

Graphics and Infographics:

Many of the following graphics and infographics were developed for health professionals to use in presentations. They can be used to introduce the newest version of the Dietary Guidelines. and convey the importance of good nutrition at any age and in making every bite count.

Make Every Bite Count : This infographic highlights the four overarching guidelines and shows how people across all life stages can make choices that better align with the Dietary Guidelines for Americans, 2020-2025.

Eat Healthy, Be Healthy : This infographic emphasizes that the Dietary Guidelines provides science-based advice to support everyone—no matter their age, race, socioeconomic, or health status—achieve better health by making every bite count.

Customizing the Dietary Guidelines : This infographic provides examples of options within each food group to illustrate flexibility in creating healthy dietary patterns and how patterns can be customized to accommodate cultural foodways and budgetary considerations.

The 4 Guidelines : This simple graphic that outlines the four pillars to a healthy dietary pattern.

Adherence to the Dietary Guidelines over time : This graphic outlines the average total healthy eating index (HEI) scores from 2005 to 2016. Health professionals can use this graphic in presentations or handouts to illustrate healthy eating trends for the U.S. population.

Adherence to the Dietary Guidelines across life stages : This graphic outlines the average total healthy eating index (HEI) scores across life stages from the 2015-2016 scores. Health professionals can use this graphic in presentations or handouts to illustrate healthy eating habits across life stages.

We encourage you to use these resources and infographics to engage your community. Stay tuned for additional blog posts that will be available this month and throughout the year highlighting the various life stages featured in the current Dietary Guidelines.

Throughout the month, ODPHP will also feature blog posts highlighting nutrition guidance for several of the life stages described in the Dietary Guidelines. Be sure to check out the blog post summarizing guidance from Chapter 1: Nutrition and Health Across the Lifespan if you missed it. In the meantime, we encourage you to use the resources below and join us in celebrating National Nutrition Month.

The Office of Disease Prevention and Health Promotion (ODPHP) cannot attest to the accuracy of a non-federal website.

Linking to a non-federal website does not constitute an endorsement by ODPHP or any of its employees of the sponsors or the information and products presented on the website.

You will be subject to the destination website's privacy policy when you follow the link.

12.4 Annotated Student Sample: "Healthy Diets from Sustainable Sources Can Save the Earth" by Lily Tran

Learning outcomes.

By the end of this section, you will be able to:

Analyze how writers use evidence in research writing.
Analyze the ways a writer incorporates sources into research writing, while retaining their own voice.
Explain the use of headings as organizational tools in research writing.
Analyze how writers use evidence to address counterarguments when writing a research essay.

Introduction

In this argumentative research essay for a first-year composition class, student Lily Tran creates a solid, focused argument and supports it with researched evidence. Throughout the essay, she uses this evidence to support cause-and-effect and problem-solution reasoning, make strong appeals, and develop her ethos on the topic.

Living by Their Own Words

Food as change.

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. end public domain text

annotated text Purpose. Lily Tran refers to what she sees as the general purpose for writing this paper: the problem of current global practices in food production, processing, and distribution. By presenting the “problem,” she immediately prepares readers for her proposed solution. end annotated text

public domain text The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact—and starting now. end public domain text

annotated text Thesis. Leading up to this clear, declarative thesis statement are key points on which Tran will expand later. In doing this, she presents some foundational evidence that connects the problem to the proposed solution. end annotated text

THE COMING FOOD CRISIS

public domain text The world population has been rising exponentially in modern history. From 1 billion in 1804, it doubled to approximately 2 billion by 1927, then doubled again to approximately 4 billion in 1974. By 2019, it had nearly doubled again, rising to 7.7 billion (“World Population by Year”). It has been projected to reach nearly 10 billion by 2050 (Berners-Lee et al.). At the same time, the average life span also has been increasing. These situations have led to severe stress on the environment, particularly in the demands for food. It has been estimated, for example, that by 2050, milk production will increase 58 percent and meat production 73 percent (Chai et al.). end public domain text

annotated text Evidence. In this first supporting paragraph, Tran uses numerical evidence from several sources. This numerical data as evidence helps establish the projection of population growth. By beginning with such evidence, Tran underscores the severity of the situation. end annotated text

public domain text Theoretically, the planet can produce enough food for everyone, but human activities have endangered this capability through unsustainable practices. Currently, agriculture produces 10–23 percent of global greenhouse gas emissions. Greenhouse gases—the most common being carbon dioxide, methane, nitrous oxide, and water vapor— trap heat in the atmosphere, reradiate it, and send it back to Earth again. Heat trapped in the atmosphere is a problem because it causes unnatural global warming as well as air pollution, extreme weather conditions, and respiratory diseases. end public domain text

annotated text Audience. With her audience in mind, Tran briefly explains the problem of greenhouse gases and global warming. end annotated text

public domain text It has been estimated that global greenhouse gas emissions will increase by as much as 150 percent by 2030 (Chai et al.). Transportation also has a negative effect on the environment when foods are shipped around the world. As Joseph Poore of the University of Oxford commented, “It’s essential to be mindful about everything we consume: air-transported fruit and veg can create more greenhouse gas emissions per kilogram than poultry meat, for example” (qtd. in Gray). end public domain text

annotated text Transition. By beginning this paragraph with her own transition of ideas, Tran establishes control over the organization and development of ideas. Thus, she retains her sources as supports and does not allow them to dominate her essay. end annotated text

public domain text Current practices have affected the nutritional value of foods. Concentrated animal-feeding operations, intended to increase production, have had the side effect of decreasing nutritional content in animal protein and increasing saturated fat. One study found that an intensively raised chicken in 2017 contained only one-sixth of the amount of omega-3 fatty acid, an essential nutrient, that was in a chicken in 1970. Today the majority of calories in chicken come from fat rather than protein (World Wildlife Fund). end public domain text

annotated text Example. By focusing on an example (chicken), Tran uses specific research data to develop the nuance of the argument. end annotated text

public domain text Current policies such as government subsidies that divert food to biofuels are counterproductive to the goal of achieving adequate global nutrition. Some trade policies allow “dumping” of below-cost, subsidized foods on developing countries that should instead be enabled to protect their farmers and meet their own nutritional needs (Sierra Club). Too often, agriculture’s objectives are geared toward maximizing quantities produced per acre rather than optimizing output of critical nutritional needs and protection of the environment. end public domain text

AREAS OF CONCERN

Hunger and nutrition.

annotated text Headings and Subheadings. Throughout the essay, Tran has created headings and subheadings to help organize her argument and clarify it for readers. end annotated text

public domain text More than 820 million people around the world do not have enough to eat. At the same time, about a third of all grains and almost two-thirds of all soybeans, maize, and barley crops are fed to animals (Barnard). According to the World Health Organization, 462 million adults are underweight, 47 million children under 5 years of age are underweight for their height, 14.3 million are severely underweight for their height, and 144 million are stunted (“Malnutrition”). About 45 percent of mortality among children under 5 is linked to undernutrition. These deaths occur mainly in low- and middle-income countries where, in stark contrast, the rate of childhood obesity is rising. Globally, 1.9 billion adults and 38.3 million children are overweight or obese (“Obesity”). Undernutrition and obesity can be found in the same household, largely a result of eating energy-dense foods that are high in fat and sugars. The global impact of malnutrition, which includes both undernutrition and obesity, has lasting developmental, economic, social, and medical consequences. end public domain text

public domain text In 2019, Berners-Lee et al. published the results of their quantitative analysis of global and regional food supply. They determined that significant changes are needed on four fronts: end public domain text

Food production must be sufficient, in quantity and quality, to feed the global population without unacceptable environmental impacts. Food distribution must be sufficiently efficient so that a diverse range of foods containing adequate nutrition is available to all, again without unacceptable environmental impacts. Socio-economic conditions must be sufficiently equitable so that all consumers can access the quantity and range of foods needed for a healthy diet. Consumers need to be able to make informed and rational choices so that they consume a healthy and environmentally sustainable diet (10).

annotated text Block Quote. The writer has chosen to present important evidence as a direct quotation, using the correct format for direct quotations longer than four lines. See Section Editing Focus: Integrating Sources and Quotations for more information about block quotes. end annotated text

public domain text Among their findings, they singled out, in particular, the practice of using human-edible crops to produce meat, dairy, and fish for the human table. Currently 34 percent of human-edible crops are fed to animals, a practice that reduces calorie and protein supplies. They state in their report, “If society continues on a ‘business-as-usual’ dietary trajectory, a 119% increase in edible crops grown will be required by 2050” (1). Future food production and distribution must be transformed into systems that are nutritionally adequate, environmentally sound, and economically affordable. end public domain text

Land and Water Use

public domain text Agriculture occupies 40 percent of Earth’s ice-free land mass (Barnard). While the net area used for producing food has been fairly constant since the mid-20th century, the locations have shifted significantly. Temperate regions of North America, Europe, and Russia have lost agricultural land to other uses, while in the tropics, agricultural land has expanded, mainly as a result of clearing forests and burning biomass (Willett et al.). Seventy percent of the rainforest that has been cut down is being used to graze livestock (Münter). Agricultural use of water is of critical concern both quantitatively and qualitatively. Agriculture accounts for about 70 percent of freshwater use, making it “the world’s largest water-consuming sector” (Barnard). Meat, dairy, and egg production causes water pollution, as liquid wastes flow into rivers and to the ocean (World Wildlife Fund and Knorr Foods). According to the Hertwich et al., “the impacts related to these activities are unlikely to be reduced, but rather enhanced, in a business-as-usual scenario for the future” (13). end public domain text

annotated text Statistical Data. To develop her points related to land and water use, Tran presents specific statistical data throughout this section. Notice that she has chosen only the needed words of these key points to ensure that she controls the development of the supporting point and does not overuse borrowed source material. end annotated text

annotated text Defining Terms. Aware of her audience, Tran defines monocropping , a term that may be unfamiliar. end annotated text

public domain text Earth’s resources and ability to absorb pollution are limited, and many current agricultural practices undermine these capacities. Among these unsustainable practices are monocropping [growing a single crop year after year on the same land], concentrated animal-feeding operations, and overdependence on manufactured pesticides and fertilizers (Hamilton). Such practices deplete the soil, dramatically increase energy use, reduce pollinator populations, and lead to the collapse of resource supplies. One study found that producing one gram of beef for human consumption requires 42 times more land, 2 times more water, and 4 times more nitrogen than staple crops. It also creates 3 times more greenhouse gas emissions (Chai et al.). The EAT– Lancet Commission calls for “halting expansion of new agricultural land at the expense of natural ecosystems . . . strict protections on intact ecosystems, suspending concessions for logging in protected areas, or conversion of remaining intact ecosystems, particularly peatlands and forest areas” (Willett et al. 481). The Commission also calls for land-use zoning, regulations prohibiting land clearing, and incentives for protecting natural areas, including forests. end public domain text

annotated text Synthesis. The paragraphs above and below this comment show how Tran has synthesized content from several sources to help establish and reinforce key supports of her essay . end annotated text

Greenhouse Gas and Climate Change

public domain text Climate change is heavily affected by two factors: greenhouse gas emissions and carbon sequestration. In nature, the two remain in balance; for example, most animals exhale carbon dioxide, and most plants capture carbon dioxide. Carbon is also captured, or sequestered, by soil and water, especially oceans, in what are called “sinks.” Human activities have skewed this balance over the past two centuries. The shift in land use, which exploits land, water, and fossil energy, has caused increased greenhouse-gas emissions, which in turn accelerate climate change. end public domain text

public domain text Global food systems are threatened by climate change because farmers depend on relatively stable climate systems to plan for production and harvest. Yet food production is responsible for up to 30 percent of greenhouse gas emissions (Barnard). While soil can be a highly effective means of carbon sequestration, agricultural soils have lost much of their effectiveness from overgrazing, erosion, overuse of chemical fertilizer, and excess tilling. Hamilton reports that the world’s cultivated and grazed soils have lost 50 to 70 percent of their ability to accumulate and store carbon. As a result, “billions of tons of carbon have been released into the atmosphere.” end public domain text

annotated text Direct Quotation and Paraphrase. While Tran has paraphrased some content of this source borrowing, because of the specificity and impact of the number— “billions of tons of carbon”—she has chosen to use the author’s original words. As she has done elsewhere in the essay, she has indicated these as directly borrowed words by placing them within quotation marks. See Section 12.5 for more about paraphrasing. end annotated text

public domain text While carbon sequestration has been falling, greenhouse gas emissions have been increasing as a result of the production, transport, processing, storage, waste disposal, and other life stages of food production. Agriculture alone is responsible for fully 10 to 12 percent of global emissions, and that figure is estimated to rise by up to 150 percent of current levels by 2030 (Chai et al.). Münter reports that “more greenhouse gas emissions are produced by growing livestock for meat than all the planes, trains, ships, cars, trucks, and all forms of fossil fuel-based transportation combined” (5). Additional greenhouse gases, methane and nitrous oxide, are produced by the decomposition of organic wastes. Methane has 25 times and nitrous oxide has nearly 300 times the global warming potential of carbon dioxide (Curnow). Agricultural and food production systems must be reformed to shift agriculture from greenhouse gas source to sink. end public domain text

Social and Cultural Values

public domain text As the Sierra Club has pointed out, agriculture is inherently cultural: all systems of food production have “the capacity to generate . . . economic benefits and ecological capital” as well as “a sense of meaning and connection to natural resources.” Yet this connection is more evident in some cultures and less so in others. Wealthy countries built on a consumer culture emphasize excess consumption. One result of this attitude is that in 2014, Americans discarded the equivalent of $165 billion worth of food. Much of this waste ended up rotting in landfills, comprised the single largest component of U.S. municipal solid waste, and contributed a substantial portion of U.S. methane emissions (Sierra Club). In low- and middle-income countries, food waste tends to occur in early production stages because of poor scheduling of harvests, improper handling of produce, or lack of market access (Willett et al.). The recent “America First” philosophy has encouraged prioritizing the economic welfare of one nation to the detriment of global welfare and sustainability. end public domain text

annotated text Synthesis and Response to Claims. Here, as in subsequent sections, while still relying heavily on facts and content from borrowed sources, Tran provides her synthesized understanding of the information by responding to key points. end annotated text

public domain text In response to claims that a vegetarian diet is a necessary component of sustainable food production and consumption, Lusk and Norwood determined the importance of meat in a consumer’s diet. Their study indicated that meat is the most valuable food category to consumers, and “humans derive great pleasure from consuming beef, pork, and poultry” (120). Currently only 4 percent of Americans are vegetarians, and it would be difficult to convince consumers to change their eating habits. Purdy adds “there’s the issue of philosophy. A lot of vegans aren’t in the business of avoiding animal products for the sake of land sustainability. Many would prefer to just leave animal husbandry out of food altogether.” end public domain text

public domain text At the same time, consumers expect ready availability of the foods they desire, regardless of health implications or sustainability of sources. Unhealthy and unsustainable foods are heavily marketed. Out-of-season produce is imported year-round, increasing carbon emissions from air transportation. Highly processed and packaged convenience foods are nutritionally inferior and waste both energy and packaging materials. Serving sizes are larger than necessary, contributing to overconsumption and obesity. Snack food vending machines are ubiquitous in schools and public buildings. What is needed is a widespread attitude shift toward reducing waste, choosing local fruits and vegetables that are in season, and paying attention to how foods are grown and transported. end public domain text

annotated text Thesis Restated. Restating her thesis, Tran ends this section by advocating for a change in attitude to bring about sustainability. end annotated text

DISSENTING OPINIONS

annotated text Counterclaims . Tran uses equally strong research to present the counterargument. Presenting both sides by addressing objections is important in constructing a clear, well-reasoned argument. Writers should use as much rigor in finding research-based evidence to counter the opposition as they do to develop their argument. end annotated text

public domain text Transformation of the food production system faces resistance for a number of reasons, most of which dispute the need for plant-based diets. Historically, meat has been considered integral to athletes’ diets and thus has caused many consumers to believe meat is necessary for a healthy diet. Lynch et al. examined the impact of plant-based diets on human physical health, environmental sustainability, and exercise performance capacity. The results show “it is unlikely that plant-based diets provide advantages, but do not suffer from disadvantages, compared to omnivorous diets for strength, anaerobic, or aerobic exercise performance” (1). end public domain text

public domain text A second objection addresses the claim that land use for animal-based food production contributes to pollution and greenhouse gas emissions and is inefficient in terms of nutrient delivery. Berners-Lee et al. point out that animal nutrition from grass, pasture, and silage comes partially from land that cannot be used for other purposes, such as producing food directly edible by humans or for other ecosystem services such as biofuel production. Consequently, nutritional losses from such land use do not fully translate into losses of human-available nutrients (3). end public domain text

annotated text Paraphrase. Tran has paraphrased the information as support. Though she still cites the source, she has changed the words to her own, most likely to condense a larger amount of original text or to make it more accessible. end annotated text

public domain text While this objection may be correct, it does not address the fact that natural carbon sinks are being destroyed to increase agricultural land and, therefore, increase greenhouse gas emissions into the atmosphere. end public domain text

public domain text Another significant dissenting opinion is that transforming food production will place hardships on farmers and others employed in the food industry. Farmers and ranchers make a major investment in their own operations. At the same time, they support jobs in related industries, as consumers of farm machinery, customers at local businesses, and suppliers for other industries such as food processing (Schulz). Sparks reports that “livestock farmers are being unfairly ‘demonized’ by vegans and environmental advocates” and argues that while farming includes both costs and benefits, the costs receive much more attention than the benefits. end public domain text

FUTURE GENERATIONS

public domain text The EAT– Lancet Commission calls for a transformation in the global food system, implementing different core processes and feedback. This transformation will not happen unless there is “widespread, multi-sector, multilevel action to change what food is eaten, how it is produced, and its effects on the environment and health, while providing healthy diets for the global population” (Willett et al. 476). System changes will require global efforts coordinated across all levels and will require governments, the private sector, and civil society to share a common vision and goals. Scientific modeling indicates 10 billion people could indeed be fed a healthy and sustainable diet. end public domain text

annotated text Conclusion. While still using research-based sources as evidence in the concluding section, Tran finishes with her own words, restating her thesis. end annotated text

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. They are also achievable. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact, starting now. end public domain text

annotated text Sources. Note two important aspects of the sources chosen: 1) They represent a range of perspectives, and 2) They are all quite current. When exploring a contemporary topic, it is important to avoid research that is out of date. end annotated text

Works Cited

Barnard, Neal. “How Eating More Plants Can Save Lives and the Planet.” Physicians Committee for Responsible Medicine , 24 Jan. 2019, www.pcrm.org/news/blog/how-eating-more-plants-can-save-lives-and-planet. Accessed 6 Dec. 2020.

Berners-Lee, M., et al. “Current Global Food Production Is Sufficient to Meet Human Nutritional Needs in 2050 Provided There Is Radical Societal Adaptation.” Elementa: Science of the Anthropocene , vol. 6, no. 52, 2018, doi:10.1525/elementa.310. Accessed 7 Dec. 2020.

Chai, Bingli Clark, et al. “Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets.” Sustainability , vol. 11, no. 15, 2019, doi: underline 10.3390/su11154110 end underline . Accessed 6 Dec. 2020.

Curnow, Mandy. “Managing Manure to Reduce Greenhouse Gas Emissions.” Government of Western Australia, Department of Primary Industries and Regional Development, 2 Nov. 2020, www.agric.wa.gov.au/climate-change/managing-manure-reduce-greenhouse-gas-emissions. Accessed 9 Dec. 2020.

Gray, Richard. “Why the Vegan Diet Is Not Always Green.” BBC , 13 Feb. 2020, www.bbc.com/future/article/20200211-why-the-vegan-diet-is-not-always-green. Accessed 6 Dec. 2020.

Hamilton, Bruce. “Food and Our Climate.” Sierra Club, 2014, www.sierraclub.org/compass/2014/10/food-and-our-climate. Accessed 6 Dec. 2020.

Hertwich. Edgar G., et al. Assessing the Environmental Impacts of Consumption and Production. United Nations Environment Programme, 2010, www.resourcepanel.org/reports/assessing-environmental-impacts-consumption-and-production.

Lusk, Jayson L., and F. Bailey Norwood. “Some Economic Benefits and Costs of Vegetarianism.” Agricultural and Resource Economics Review , vol. 38, no. 2, 2009, pp. 109-24, doi: 10.1017/S1068280500003142. Accessed 6 Dec. 2020.

Lynch Heidi, et al. “Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance.” Nutrients, vol. 10, no. 12, 2018, doi:10.3390/nu10121841. Accessed 6 Dec. 2020.

Münter, Leilani. “Why a Plant-Based Diet Will Save the World.” Health and the Environment. Disruptive Women in Health Care & the United States Environmental Protection Agency, 2012, archive.epa.gov/womenandgirls/web/pdf/1016healththeenvironmentebook.pdf.

Purdy, Chase. “Being Vegan Isn’t as Good for Humanity as You Think.” Quartz , 4 Aug. 2016, qz.com/749443/being-vegan-isnt-as-environmentally-friendly-as-you-think/. Accessed 7 Dec. 2020.

Schulz, Lee. “Would a Sudden Loss of the Meat and Dairy Industry, and All the Ripple Effects, Destroy the Economy?” Iowa State U Department of Economics, www.econ.iastate.edu/node/691. Accessed 6 Dec. 2020.

Sierra Club. “Agriculture and Food.” Sierra Club, 28 Feb. 2015, www.sierraclub.org/policy/agriculture/food. Accessed 6 Dec. 2020.

Sparks, Hannah. “Veganism Won’t Save the World from Environmental Ruin, Researchers Warn.” New York Post , 29 Nov. 2019, nypost.com/2019/11/29/veganism-wont-save-the-world-from-environmental-ruin-researchers-warn/. Accessed 6 Dec. 2020.

Willett, Walter, et al. “Food in the Anthropocene: The EAT– Lancet Commission on Healthy Diets from Sustainable Food Systems.” The Lancet, vol. 393, no. 10170, 2019. doi:10.1016/S0140-6736(18)31788-4. Accessed 6 Dec. 2020.

World Health Organization. “Malnutrition.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/malnutrition. Accessed 8 Dec. 2020.

World Health Organization. “Obesity and Overweight.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/obesity-and-overweight. Accessed 8 Dec. 2020.

World Wildlife Fund. Appetite for Destruction: Summary Report. World Wildlife Fund, 2017, www.wwf.org.uk/sites/default/files/2017-10/WWF_AppetiteForDestruction_Summary_Report_SignOff.pdf.

World Wildlife Fund and Knorr Foods. Future Fifty Foods. World Wildlife Fund, 2019, www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf.

“World Population by Year.” Worldometer , www.worldometers.info/world-population/world-population-by-year/. Accessed 8 Dec. 2020.

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National Nutrition Month 2020: An Analysis of India’s Nutritional Status

In 1903 Thomas Edison was concerned about the healthcare of his time and stated: “The doctor of the future will give no medicine but will interest his patient in the care of the human frame, diet and in the cause and prevention of disease.”

It’s been more than a century since Edison said this, but it seems like the world has taken a long time to realise the essence of those words. Nutrition and dietary plans have taken a front seat in the healthcare routine of individuals all across the globe. In accordance with this, India celebrates the first week of September as National Nutrition Week and dedicates the entire month for Nutrition related campaigns and activities. However, the country has grave concerns to address when it comes to nutrition!

The annual nutrition event organised by the Food and Nutrition Board within the Ministry of Women and Child Development highlights the importance and role of the right nutrition for the human body and why it is important to have a balanced diet with a combination of essential nutrients. The main objective of this is to evaluate and educate people all across the country. This, in turn, helps in identifying and resolving many health issues that occur due to dietary negligence.

In addition to this, Prime Minister Narendra Modi in his Mann ki Baat session said that the entire month of September will be observed as ‘ Poshan Maah’ i.e. ‘Nutrition month’ even amidst the pandemic. He recalled the maxim – “ Yatha Annam Tatha Mannam, ” which means that mental and intellectual development is directly related to the quality of our food intake. Keeping this in mind, let’s look at the nutritional status of the nation in detail.

India is one of the world’s largest producers of milk & pulses and ranks as the second-largest producer of rice, wheat, sugarcane, groundnut, vegetables, fruits, and cotton, as per the Food and Agriculture Organization of the United Nations (FAO). Despite the status, 14 per cent of India’s population is undernourished, according to ‘The State of Food Security and Nutrition in the World, 2020’ report .

The report states 189.2 million people are undernourished in India and 34.7 per cent of the children aged under five in India are stunted. It further reports that 20 per cent of India’s children under the age of 5 suffer from wasting, meaning their weight is too low for their height.

In fact, India is home to the most number of malnourished children all across the world. We get a clear picture of this when we compare the nutritional status of India in National Family Health Survey 2015-2016 to the previous edition of the survey, the percentage of children who are anaemic has come down from 69.4 per cent in the country, but it still stands at 58.6 per cent. The level of children under 5 years who are severely wasted has increased from 6.4 per cent to 7.5 per cent, and child stunting which was previously marked as 48 per cent stands at a soaring 38.4 per cent even today!

In the country, 35 percent of malnourished children are below the age of five years. Bihar and Uttar Pradesh have the highest number of malnourished children, followed by Jharkhand, Meghalaya, and Madhya Pradesh. In Madhya Pradesh, 42 percent of children under the age of five are malnourished, while in Bihar it is 48.3 percent. Although, the situation is better in states like Kerala, Goa, Meghalaya, Tamil Nadu, and Mizoram.

In addition to all this, as per Global Hunger Index (GHI) 2019 , India has been ranked 102 out of the qualifying 117 countries that were assessed. The Global Hunger Index comprehensively tracks and measures hunger across the world and India’s rating in the 2019 year has been poor with a score of 30.3 which according to their guidelines, falls in the ‘serious’ category. However, neighbouring countries like Pakistan, Nepal, and Bangladesh have secured a better rank than India. While Nepal is ranked 73, Bangladesh and Pakistan are ranked 88 and 94 respectively.

The data certainly shows that malnutrition is indeed one of the most underrated problems faced by the country. Over the course of time, various governments have initiated several large scale supplementary feeding programmes aimed at overcoming specific deficiency diseases to combat malnutrition. This includes programmes such as the distribution of prophylaxis against nutritional anaemia, Special Nutrition Programme, Balwadi Nutrition Programme, ICDS programme, and Mid-day meal programmes. Even though most of these programmes which are aimed at children, lactating mothers, pregnant women, and women in reproductive age groups have brought in results, it’s large scale implementation is still a distant dream for the nation!

The crisis brought about by the pandemic has further worsened the nutritional status of the country and India’s poor and hungry are being affected the most. Children are not getting their share of mid-day meal from the schools as every educational institution in the country has been closed. Further, the Supplementary Nutrition for ICDS projects in rural areas through Anganwadi Centres has also been disrupted to a great extent.

A study published in the Journal of Global Health Science on July 16 had estimated that the nationwide lockdown to curb the spread of the novel coronavirus-led pandemic could contribute to food shocks, which in turn, could increase the chances of malnutrition. The study accounted that over 5 million children are at risk of falling in the wasting category of malnourishment, while an additional 2 million children are at risk of being pushed into the severe wasting category.

The nation will have to pay a huge price if it doesn’t initiate timely measures to overcome this crisis. Improving the nutritional status of its citizens is imperative for a nation in its road to development. The recent initiative by the Centre, named as ‘Poshan Abhiyaan 2018-22’ has set goals to reduce child under-nutrition (stunting and underweight) and low birth weight by 2 per cent a year, and anaemia across age groups by 3 per cent, and create a mass movement for good nutrition in the country. The scheme which looks good on papers needs a collective effort from the government, concerned authorities, and the citizens for bringing out the desired results.

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Nutrition Essay | Essay on Nutrition for Students and Children in English

February 12, 2024 by Prasanna

Nutrition Essay: The section of science that deals with the interpretation of nutrients and food in the animal system to sustain a healthy life and to keep health issues at check is known as ‘nutrition.’ The topic of nutrition is vulnerably proportional to the economic stability of a society or a country at a broader aspect.

A necessity that keeps life running at the cost of money, to which a noticeable chunk of the society is deprived but remains unattended to, is also ‘nutrition.’

You can also find more Essay Writing articles on events, persons, sports, technology and many more.

Long and Short Essays on Nutrition for Students and Kids in English

We are providing students with essay samples on a long essay of 500 words and a short essay of 150 words on the topic nutrition for reference.

Long Essay on Nutrition 500 Words in English

Long Essay on Nutrition is usually given to classes 7, 8, 9, and 10.

As the name suggests, ‘nutrition’ includes in itself’ nutrients’ which can be broadly classified as carbohydrates, proteins, fats, vitamins, minerals, roughage, and water. A balanced amount of these nutrients in the right proportions constitute a healthy diet.

The words’ balanced’ and ‘right proportions’ mentioned previously are key to life when it comes to consuming nutrients. ‘Optimum Nutrition’ is defined as eating the right amount of nutrients in a proper schedule to achieve the best performance and longest possible lifetime in good health. The importance of nutrition can be visibly highlighted by the increasing number of nutrient deficiency diseases such as night blindness, scurvy, cretinism, anemia, and nutrient excess health-threatening conditions like obesity, metabolic syndrome, and other cardiovascular anomalies.

Undernutrition in underdeveloped and developing countries has been marked by malnutrition due to lack of even the basic staple nutrients causing diseases like marasmus and kwashiorkor. Animal nutrition on the molecular level comes from nitrogen, carbon, and hydrogen compounds. Nutrients are the building blocks of the food chain, which interlink to form food webs and influence world food production via biodiversity.

Similarly, plant nutrition is referred to as the chemicals that are necessary for plant growth and other physiological processes in plants like metabolism, transport, photosynthesis, etc. Nutrients essential for plants are obtained from the soil, air, sunlight, and as a whole from the earth; thus, the nutrients can be recycled and renewed, making it easily available for sustenance of life.

Fatigue, tiredness, and apathy are common among the working class as well as students. To feel refreshed, motivated as well as reenergized, all we require is the proper nutrition for our systems. Nutrition helps an individual attain optimal health throughout life as well as boost self-esteem.

Eating a balanced diet improves a person’s health and well-being and reduces risks of major causes of death. The other benefits of nutrition include a healthy heart, strength in teeth and bones, maintains good brain health, boosts immunity, bolsters the body to fight against diseases, keeps higher energy levels, and keeps the bodyweight at check. With such a minimum as maintaining our diet comes the strength of independence or self-dependence. The topic of nutrition has gained its importance by being studied and researched over for years. Nutrition is taught as a subject in various levels of education, and professions such as farmers, scientists, nutritionists, dietitians, health counselors, and doctors who form the pillar of our society are all based on nutrition fundamentals.

Progressive research works from various parts of the world on ‘nutrition’ has helped in aiding health conditions for the living, yet a big section of society is not reached out for proper food supplies. With the current progressive rate of scientific enhancement in the field of nutrition, resulting in increasing food production, we should be able to reach out to those who are dying due to the lack of something as basic as food, which should be available to everyone equally.

Short Essay on Nutrition 150 Words in English

Short Essay on Nutrition is usually given to classes 1, 2, 3, 4, 5, and 6.

‘Nutrition’ is one of the fundamentals of living that can be defined as the assimilation of food into living systems that help life function daily.

The classification of nutrition can vary from plants to animals, but they are interlinked by the food chains that form the ecosystem’s structural framework.

The components of nutrition include carbohydrates, proteins, fats, fibers, vitamins, minerals, water, and roughage when consumed in the right proportions, gives it the name of ‘balanced diet.’ Likewise, in plants, chemicals being obtained through absorption, transpiration, and photosynthesis are the nutrients that help in their internal processes.

The benefits of following a good nutritional diet plan ranges from good physical health to proper well-being and ensure a good immune system. Good nutrition with proper and regular exercise can assure a person a disease-free future. Even during ailment, proper nutrition can help cure a patient faster and safer. Hence adequate nutrition is a key to a healthy life and a necessity that should be looked after at any cost.

10 Lines on Nutrition in English

Nutrition is a natural demand for every source of life on earth.
Being deprived of nutrition is as severe as being deprived of any other fundamental rights.
Lack of nutrition can give rise to lethal diseases.
The knowledge of the classification of nutrients and their biological systems’ roles should be known to all.
The benefits of proper nutrition ensure physical and mental well-being.
Malnutrition has always been an issue adding to the rise in global hunger for years, as reported by the United Nations.
As reported, 1.5 million children die annually due to the lack of proper nutrition.
The Human Body’s primary requirement is nutrition. It would be impossible to sustain life without it.
Studies on nutrition should be encouraged.
Lack of nutrition gives rise to social disparity and discrimination.

FAQ’s on Nutrition Essay

Question 1. What are the benefits of proper nutrition?

Answer: Proper nutrition helps build the immune system of the body and maintain good physical and mental health.

Question 2. What is a balanced diet?

Answer: A balanced diet includes all types of the necessary nutrients in the right amount at proper intervals, helping maintain the various human and plant organ systems.

Question 3. What are the results due to a lack of nutrition?

Answer: The lack of proper nutrition can severely result in malnutrition, which is currently a cause of global hunger.

Question 4. What food should be consumed daily?

Answer: A diet that includes all of the fundamental nutrients and water in the right amount should be consumed daily with regular exercise.

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Healthy Nutrition: Case Study of Malnutrition Essay

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Many people find it challenging to follow dietary guidelines as a result of recent environmental and lifestyle changes. Because of shifting familial and societal dynamics, they are receiving less assistance and are having difficulty eating the necessary nutrient-dense diet. There may be a need for tailored dietary needs for sickness and medicine used in this situation. A fundamental threat to healthy aging and lack of serious diseases is malnutrition. Weight loss, weariness, irritability, and vitamin deficits are all signs of malnutrition (Dewi et al., 2020). On the other side, it can lead to obesity and overweight. Sofia, who is 18 years old, is in the third month of her pregnancy. Anemia, hemorrhage, and mortality in mothers can all be caused by insufficient nutrition during pregnancy (Castrogiovanni & Imbesi, 2017). Low birth weight, malnutrition, and developmental delays in children are all possible outcomes (Dewi et al., 2020). Sofia’s possible malnutrition might be owing to her demanding schedule (40 hours per week) and lack of prenatal care, which is an important part of a healthy pregnancy.

Sofia, at the age of 18, needs to incorporate nutritious carbs into her diet. Protein also serves as an essential component of a teenager’s diet. Teenagers in this age group should consume around 2500-2800 calories per day (Castrogiovanni & Imbesi, 2017). A healthy pregnancy needs an additional 300 calories every day (Lee et al., 2018). These calories should come from a well-balanced diet of protein, fruits, and vegetables, with a minimum of sweets and alcohol (Lee et al., 2018). During pregnancy, fluid intake is also a vital aspect of nutrition. In addition to the fluids present in juices and soups, it may be maintained by drinking several glasses of water each day. Her nutrition (and possible malnutrition) is unaffected by her cultural or socioeconomic position in this instance since she indicates a welcoming atmosphere and cares in her surroundings. In certain cases, this might be an issue, as various cultures and customs deal with pregnancy in different ways.

Castrogiovanni, P., & Imbesi, R. (2017). The role of malnutrition during pregnancy and its effects on brain and skeletal muscle postnatal development. Journal of Functional Morphology and Kinesiology, 2 (3), 30.

Dewi, N. U., Nurulfuadi, N., Aiman, U., Hartini, D. A., Prasanna, F., & Bohari, B. (2020). Food insecurity and anthropometry in adolescents: A literature review. Open Access Macedonian Journal of Medical Sciences, 8 (4), 234-240.

Lee, Y. Q., Collins, C. E., Gordon, A., Rae, K. M., & Pringle, K. G. (2018). The relationship between maternal nutrition during pregnancy and offspring kidney structure and function in humans: a systematic review. Nutrients, 10 (2), 241.

Aspects of Food and Nutrition Myths
Why Junk Food Should Cost More Than Healthy Food
Use of Oxytocin in Postpartum Hemorrhage
“Lost in Translation” by Sofia Coppola: Film Analysis
Prevention and Management of Postpartum Hemorrhage
Genetically Modified Organisms (GMOs) in Food Production
Diet Quality and Late Childhood Development
Wellness: Physical Activity and Healthy Nutrition
Very-Low-Calorie Ketogenic Diet and Kidney Failure
Nutritional Teaching Plan for a Protein Restricted Diet
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Nutrition Month Reflection

Did you know that we celebrate Food Conservation Month in January; Heart Month and National Arts Month in February; Fire Prevention Month, National Women’s Month, and Tax Consciousness Month in March; Buwan ng Wikang Pambansa and National Lung Month in August; National Science Club Month in September; National Children’s Month and Consumer Welfare Month in October; and Filipino Values Month in November? Did I forget a month? Oh, yes! So, what are we celebrating this month? Oh my gulay, it’s Nutrition Month!

Essay Example on What Is Nutrition Month

By virtue of Presidential Decree 491 (aka Nutrition Act of the Philippines), the National Nutrition Council is spearheading this nationwide celebration, now in its 38th year, that carries this very meaty theme: Pagkain ng gulay ugaliin, araw-araw itong ihain.

The 38th Nutrition Month celebration underscores the importance of vegetables to increase vegetable consumption as part of a healthy diet to address micronutrient deficiencies and non-communicable diseases, promote vegetable gardening as a source of additional food and income, and increase demand for vegetables to help local vegetable farmers.

Nutrition Month focuses on vegetables for several reasons: Filipinos are eating less and less vegetables. From 145 grams per day in 1978, consumption has decreased to 110 grams per day in 2008. In terms of age groups, children six months to five years old consumed only a little amount of vegetables. Studies show that among the reasons for low vegetable consumption are: influence of family members who do not eat vegetables, dislike for vegetables because of taste and texture, cultural beliefs about vegetables, cost, preparation time, and fear of chemicals.

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In eating such vegetables, we can get nutrients such as vitamins A, B, C, E as well as potassium, folic acid, iron, and calcium. In eating vegetables, we can get health benefits unlike other foods; and the following are the benefits that we can get. Vegetables as part of a healthy diet can help prevent major non-communicable diseases such as cardiovascular diseases, stomach cancer, colorectal cancer, obesity, and diabetes. Consumption of vegetables can help prevent micronutrient deficiencies.

Vegetables ensure an adequate intake of most micronutrients, dietary fibers, and a host of essential non-nutrient substances. Eating vegetables may help decrease bone loss as vegetables decrease the amount of calcium excreted in the urine. It may help lower calorie intake and thus help in maintaining healthy weight because vegetables are low in calories and do not contain cholesterol. Vegetables contain antioxidants and protectants such as carotenoids, lycopene, and phytochemicals, which can help strengthen the immune system, reduce the risk of diseases, and contribute to well-being.

Our school, Our Lady of Caysasay Academy, first celebrated Nutrition Month which had certain contests for us students that we really enjoyed. Contests like The Making of the Nutri-Board, by section, which will be divided into 2 groups and will compete for the representative of the class and the other contest was Veggie Fest, which is also by section, wherein, 3 representatives will be picked to cook a certain dish that will test our creativity. For Grade 7, the dish given to them is Vegetable Salad; sophomore, Malunggay Dish; Junior, Chop Suey; and for the seniors, their own and original dish.

Well, I’ll just mention the places that we’ve got. For the Nutri-Board, even though the other group won, I’m still grateful that they got the first place. And for the Veggie Fest, we earned the second place. It is our first time to celebrate it, I can say that it’s a success and we had a lot of fun. There are certain students who won and who didn’t, but whatever happens, we accepted reality. We still have the next year to further make a lot of practice and such to really win. I’m hoping that our school will still celebrate it next year, for it is such a wonderful experience. .

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"Nutrition Month Reflection." PaperAp.com , 27 Nov 2019, https://paperap.com/paper-on-nutrition-month/

PaperAp.com. (2019). Nutrition Month Reflection . [Online]. Available at: https://paperap.com/paper-on-nutrition-month/ [Accessed: 17 Jul. 2024]

"Nutrition Month Reflection." PaperAp.com, Nov 27, 2019. Accessed July 17, 2024. https://paperap.com/paper-on-nutrition-month/

"Nutrition Month Reflection," PaperAp.com , 27-Nov-2019. [Online]. Available: https://paperap.com/paper-on-nutrition-month/. [Accessed: 17-Jul-2024]

PaperAp.com. (2019). Nutrition Month Reflection . [Online]. Available at: https://paperap.com/paper-on-nutrition-month/ [Accessed: 17-Jul-2024]

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Nutrition Month Theme 2024: “Sa PPAN: Sama-sama sa Nutrisyong Sapat Para sa Lahat!”

Mark Pere Madrona
June 5, 2024
death , entertainment

Schools across the country will be celebrating the annual National Nutrition Month or “Buwan ng Nutrisyon” this coming July. Hence, the National Nutrition Council (NNC) has announced that the theme for this year’s celebration is “ Sa PPAN: Sama-sama sa Nutrisyong Sapat Para sa Lahat! ” (“ Through PPAN, let’s collaborate on nutrition security for all! “). The NNC is celebrating its 50th foundation anniversary this 2024.

PPAN is the acronym for the Philippine Plan of Action for Nutrition for 2023 to 2028. In a statement posted on its official social media platforms, the NNC explained that this year’s theme aims to raise public awareness about PPAN especially at the barangay level. “(It) aims to improve nutrition across all the life stages through strategies such as improving consumption of healthier diets, adoption of positive nutrition practices and increased access to quality nutrition services and enabling mechanisms,” it explained.

“By calling for collective action in implementing the PPAN, all forms of malnutrition are thwarted with the end goal of ensuring nutrition security for all Filipinos… Nutrition Month aims to increase awareness and generate participation and commitments for increased support for the PPAN among stakeholders from government, local government units, non-government organizations, business, civil society and communities,” the agency further elaborated.

The Department of Education is expected to release an official memorandum in the coming days or weeks pertaining to this. This post will be updated if and when that has been published. Typically, schools organize various activities and events connected to the nutrition month including essay writing, jingle-making, as well as slogan-making contests.

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About Author

The Filipino Scribe (TFS) is managed by Mark Pere Madrona, a multi-awarded writer and licensed professional teacher from the Philippines.

Mr. Madrona earned his master’s degree in history from the University of the Philippines-Diliman last 2020. He obtained his bachelor’s degree in journalism cum laude from the same university back in 2010. His area of interests includes Philippine journalism, history, and politics as well as social media.

Know more about him here: https://www.filipinoscribe.com/about/.

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