BAYBAY CITY, Leyte - With the theme “Food and Nutrition Security, Maging Priority! Sapat na Pagkain, Karapatan Natin!”, this year’s Nutrition Month underscores the urgent call to recognize nutritious food as a basic human right and a priority in both national and local development agendas. The subtheme highlights the role of healthy diets as a cornerstone of nutrition security and the shared responsibility to ensure that everyone, regardless of status or ability, has access to safe, diverse, and nourishing food.
In line with this advocacy, the Agricultural Training Institute – Regional Training Center 8 (ATI-RTC 8), in partnership with the LGU Baybay City through the City Social Welfare and Development Office (CSWDO), conducted a Training on Culinary Medicine for Persons with Disabilities from July 8 to 10, 2025 at the Baybay City Technical Vocational Training Center (BCTVTC), Brgy. Cogon, Baybay City, Leyte.
On Day 1, Ms. Eva M. Atem of CSWDO opened the discussion by emphasizing the vital role of PWDs in nation-building and the rights and privileges afforded to them under RA 7277 and RA 10524. The training then shifted its focus to uncovering the often-overlooked strengths of PWDs, particularly their ability to prepare food that heals and nourishes.
Dr. Maria Asuncion A. Jalad of Jalad Health & Wellness Center, Bohol, introduced the participants to the Pillars of Lifestyle Medicine, the role of nutrition in disease prevention, and the health benefits of culinary herbs, spices, and juices. She emphasized that healing begins in the kitchen, and every person, regardless of physical or cognitive condition, can contribute to creating healthier meals.
Ms. Ma. Reina P. Perez of Gazebo de Loondon Ecofarm in Loon, Bohol, led the cooking demonstrations and hands-on activities. Participants prepared healthy teas, juices, salads, sandwiches, pasta, and main dishes such as mushroom steak and gluten steak using accessible tools and adaptive kitchen techniques tailored for various disabilities. The approach promoted both safety and inclusivity in food preparation.
The training highlighted that culinary skills are more than just survival tools; they are empowering pathways to health, independence, and dignity. Participants not only learned practical kitchen techniques but also developed the confidence to share their new knowledge with their families and communities. It was a celebration of resilience, creativity, and the power of nourishment to uplift lives.
“I am overflowing with joy and gratitude to the Lord for being among the fortunate few chosen to participate in this training. I gained so much valuable knowledge. The resource persons were excellent, the training management team was kind, and my fellow participants were cooperative and amiable. My deepest thanks go to the Lord, to ATI for being the instrument through which we, the selected Persons with Disabilities here in Baybay, were blessed with such a beneficial and highly useful training,” shared Ms. Jocyline B. del Rosario, one of the participants.
A total of 30 persons with disabilities completed the 3-day training, bringing home not only new knowledge but also renewed confidence in their abilities.
As the country champions food and nutrition security, this initiative serves as a testament that when people are nourished, they flourish, and when inclusion is practiced, everyone thrives.
