Day 4 of the Expo Science 2013 proved to be a sweat drenching but definitely a healthier day as it kicked off with a couple of aerobic exercise routines called the “Yeba exercises” at seven in the morning on July 26, 2013. This activity is part of the celebration of the National Science and Technology Week of the Department of Science and Technology (DOST) entitled, “Science, Technology and Innovation: The Road to a Smarter Philippines.”

Danny Vinculado, dance instructor choreographer Arts in the City in Bonifacio Global City, supervised the “Yeba exercises” and even introduced innovative routines that borrowed the moves of our native Ifugao dance.

Thereafter, Dr. Custer Deocaris, a Balik Scientist specializing in neuroscience gave a pep talk on how to stay healthy by eating the right food and exercising regularly.

In his talk, Dr. Deocaris introduced his 3 B’s of healthy living that stand for brainy, blissful and beautiful. He stressed that exercising for at least 30 minutes a day or equivalent to 10,000 steps can contribute to general well being of a person. “When a person engages in at least 30 minutes of exercise, he or she will eventually have a healthy brain, will find self-fulfillment or bliss and will be more beautiful,” said Dr. Deocaris.

Dr. Deocaris is currently doing research studies on stem cell in Japan and Korea.

The event was sponsored by Nestle Philippines, Wyeth Pharmaceuticals, Mondeliz Philippines (formerly Kraft Foods), Unilever Phils. and the Center for Culinary Arts or CCA, all advocates for healthy eating and lifestyle, and proper nutrition.

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Participants to the Expo Science 2013 of the Department of Science and Technology (DOST) woke up early last July 26, 2013 and joined in the “Yeba Exercises” conducted by dance instructor and fitness expert Danny Vinculado as part of the day’s celebration of Smarter Living, an advocacy being promoted by DOST and the Food and Nutrition Research Institute (FNRI). Thereafter a healthy breakfast was served and later on a cooking demonstration using brown rice was conducted by chefs from the Center forCulinary Arts. (Rodolfo P. de Guzman, S&T Media Service, DOST-STII)

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