2018-2019 Nutrition Facts and Figures - Food Consumption Survey

Philippine Nutrition
FACTS AND FIGURES
2018-2019
Expanded National Nutrition Survey
(ENNS)
Food Consumption Survey
January 2022
ISSN 2782-9375
This report summarizes the result of the Food Consumption Survey of the Expanded National Nutrition
Survey: Philippines, 2018-2019 undertaken by the Department of Science and Technology-Food and
Nutrition Research Institute (DOST-FNRI).
Additional information about the survey may be obtained from the DOST-FNRI website
https://www.fnri.dost.gov.ph/ or at the DOST-FNRI Office located at the DOST Compound, Gen. Santos
Avenue, Bicutan, Taguig City, Metro Manila, Philippines 1631.
Tel. Numbers: (632) 8837-2071 local 2282/2296; 8839-1846

Telefax: (632) 8837-2934; 8839-1843
Website: www.fnri.dost.gov.ph
Recommended Citation:
Department of Science and Technology - Food and Nutrition Research Institute (DOST-FNRI). 2022.
Philippine Nutrition Facts and Figures: 2018-2019 Expanded National Nutrition Survey (ENNS): Food
Consumption Survey. FNRI Bldg., DOST Compound, Gen. Santos Avenue, Bicutan, Taguig City, Metro
Manila, Philippines.
The Philippine Nutrition Facts and Figures is published by the Department of Science and
Technology-Food and Nutrition Research Institute (DOST-FNRI).
TABLE OF CONTENTS
Foreword …………………………………………………………………………………………..…………….....i
The 2018-2019 ENNS Project Team …………………………………………………………...………..……….ii
Acknowledgments …………………………………………………………………………………………..……iii
List of Acronyms and Abbreviations ……………………………………………………………….…………..iv
Operational Definition of Terms ………………….………………………………………………….………....vi
List of Tables ………………………………………………………………………………………….………...viii
List of Figures …………………………………………………………………………………………………...xii
List of Appendices ……………………………………………………………………………………………...xvi
EXECUTIVE SUMMARY …………………………………………………………………………..…………...1
INTRODUCTION …………………..……………………………………………………………………..……...8
Background of the Expanded National Nutrition Survey.…………………………………………………..…...8
Objectives of the Food Consumption Survey.……………………………………………………………….......9
Significance and Uses of the Food Consumption Survey..………………………………………………….….10
METHODOLOGY …………………………………………………………………………………………..…..11
Sampling Design ………….…………………………………………………………………………………...11
Scope and Coverage ……………………………………………………………………………………….…...11
Survey Methods and Tools ………………………………………………………………………………….....16
Data Processing and Analysis…………………………………………………………...................................21
Ethics Review ...………………………………………………………………………………………………..23
RESULTS....……………………………………………………………………………………………….……...25
Household Food Consumption…………………………………………………………………………….….…25
1. Food Consumption…………………………………………………………………..……………………..…...25
1.1 Food Consumption by Place of Residence………………………………………………………….……….28
1.2 Food Consumption by Wealth Quintile………………………………………………………………..…....29
1.3 Food Consumption by Household Size ………………………………………………………………..….. 31
1.4 Food and Energy Sources …………………………………………………………………………..…..…..35
1.5 Trends in Food Consumption (Per Capita) ……………………………………………………………..…..36
2. Commonly Consumed Food ….……………………………………………………………………...............38
2.1 Commonly Consumed Food by Place of Residence …………………………………………....……...…...40
2.2 Commonly Consumed Food by Wealth Quintile……………………………………………….………..….41
3. Consumption of Processed Foods ………………………………………………………………………........44
3.1 Consumption of Processed with Sangkap Pinoy Seal (SPS)………………………………………………………49
4. Meals Eaten-Out …………..……………………………….............................................................................49
5. Household Plate Waste ……………………………………………………………………………….……......50
5.1 Plate Waste by Place of Residence……………………………………………………………………….....52
5.2 Plate Waste by Wealth Quintile ……………………………..…………………………………………..… 53
6. Household Food Cost ……………………………………………..………………………………………...….54
6.1 Food Cost by Place of Residence……………………………………………………………………...…….56
6.2 Food Cost by Wealth Quintile……………………………………………………………………….........57
7. Household Energy and Nutrient Intake ……………………………………………………………………....59
7.1 Energy and Nutrient Intake by Place of Residence……………………………………………….........59
7.2 Energy and Nutrient Intake by Wealth Quintile………………………………………………………..60
8. Percent Contribution of Food Groups to Energy and Nutrient Intake ………………………….…..………...62
8.1 Percent Contribution of Food Groups to Energy and Nutrient Intake by Place of Residence…………63
8.2 Percent Contribution of Food Groups to Energy and Nutrient Intake by Wealth Quintile …………....65
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

9. Household Consumption of Sugar-Sweetened Beverages …………………………………………..…..69

9.1 Consumption of Sugar-Sweetened Beverages by Place of Residence…………………………..…...70
9.2 Consumption of Sugar-Sweetened Beverages by Wealth Quintile………………………….………71
Individual Food Consumption ………………………………………………………………………………72

1. Food Consumption ……………………………………………………………………………………..73
1.1 Infants and Preschool Children (6 months to 5 years old)………………………………………….…73
1.2 School-age Children (6 to 12 years old)……………………………………………………………....75
1.3 Adolescents (13 to 18 years old)………………………...………………………………….………...78
1.4 Adults (19 to 59 years old)…..………………………….…………………………….…….………....81
1.5 Elderly (60 years old and above)...………………………………………………………….………...85
1.6 Pregnant Women…………………………………………………………………………….………...88
1.7 Lactating Mothers……………………………………...…………………………………....………...91
1.8 Mean One-day Total Food Intake by Population Group……………………………………….……..93
1.9 Trends of Mean One-day Food Intake by Population Group from 2008 to 2018-2019
(as purchased) ………………………………………………………………………………………93
1.10 Percent Contribution of Carbohydrates, Fats, and Protein to the Total Energy
(kilocalories) by Population Groups ……………………………………………………………….94
2. Commonly Consumed Food……………………...……………………………………….……….….95
2.1 Infants and Preschool Children (6 months to 5 years old)…………………………………………...95
2.2 School-age Children (6 to 12 years old)………………………………….………………………….96
2.3 Adolescents (13 to 18 years old)…………...………………………………………………….……..97
2.4 Adults (19 to 59 years old)………………………….………………………………………………..98
2.5 Elderly (60 years old and above)…………………………………….………………………………99
2.6 Pregnant Women ………………………………………………………………………….…………100
2.7 Lactating Mothers………………………………………………………………………....…………101
3. Energy and Nutrient Intake …………………………………………………………………….………102
3.1 Infants and Preschool Children (6 months to 5 years old)………………………………….………102
3.2 School-age Children (6 to 12 years old)………………………………………………….…………103
3.3 Adolescents (13 to 18 years old)………………………….…………………………………………104
3.4 Adults (19 to 59 years old)………………………………………….……………….………………106
3.5 Elderly (60 years old and above)……………………………………………….……………………108
3.6 Pregnant Women …………………………………………………………………………………….109
3.7 Lactating Mothers……………………………………………………………………………………110
3.8 Comparison of Mean One-day Energy Intake by Population Group between 2013 and
2018…………………………………………………………………………………………………..112
3.9 Trends in Energy and Nutrient Intake among Preschool Children, Pregnant Women,
and Lactating Mothers………………………………………………………….……...…………..116
3.10 Micronutrient Inadequacy…………………………………………………………………………..119
4. Water Intake by Population Group ……………………………………………………………………123
5. Consumption of Sugar-Sweetened Beverages …………………………………………………………123
5.1 Consumption of SSBs by type of Beverages………………………………………………...………125
5.2 Mean Intake of Sugar-Sweetened Beverages by Population Groups………………………………127
5.2.1 Infants and Preschool Children (6 months to 5 years old) …………………………………….127
5.2.2 School-age Children (6 to 12 years old) ……………………………………………………….127
5.2.3 Adolescents (13 to 18 years old) ……………………………………………………………..128
5.2.4 Adults (19 to 59 years old) …………………………………………………………………..129
5.2.5 Elderly (60 years old and above) ……………………………………………………………....129
5.2.6 Pregnant Women and Lactating Mothers ……………………………………………………...130
CONCLUSION………………………………………………………...……………………….……………131
REFERENCES…………………………………………………...………………………………….………134
APPENDICES……………………………………………………………...………………………………..135
ANNEXES……………………………………………………………...…………………………………….249

FOREWORD
To fight all forms of malnutrition through accurate, correct, and reliable food and nutrition
information has been the long standing commitment of the Department of Science and Technology –
Food and Nutrition Research Institute (DOST-FNRI). True to its mandate, the DOST-FNRI untiringly
conducts the National Nutrition Survey (NNS) to define the nutritional status of the Filipino population,
with reference to the malnutrition problem that could help ensure a well-nourished nation.
National data using valid assessment of what Filipinos eat and drink will provide evidence-based
information that can be used by national and local leaders, and other stakeholders to formulate
science-based nutrition and health policies and programs. It will also be used as a tool for nutrition
education, with the aim of raising nutrition knowledge and awareness to help prevent undernutrition,
obesity and non-communicable diseases.
While the previous NNSs were designed to provide data at the national and regional levels, a call
for a local-level data to help leaders come up with evidence-based decisions crucial to achieving the
nutrition targets had led to the development of Expanded National Nutrition Survey (ENNS). The ENNS
has been designed as a three-year rolling survey to cover all 117 provinces, highly urbanized cities
(HUCs), and other special areas of the country from 2018 to 2021 (not including 2020 due to the
COVID-19 pandemic). So far, ENNS is the most comprehensive national survey which cover several
health and nutrition indicators such as Anthropometric, Biochemical, Clinical and Health, Dietary, Socio
-economic, Food Security, Government Program Participation, Infant and Young Child Feeding Practic-
es, and Maternal Health and Nutrition survey components.
It is with the Institution’s great sense of commitment and fulfilment to present this publication
entitled “Philippine Nutrition Facts and Figures 2018-2019 Expanded National Nutrition Survey
(ENNS): Food Consumption Survey”. It provides the latest, comprehensive, and official information on
food, energy and nutrient intake of Filipinos collected at the national, household, and individual level.
This publication also reports the food consumption patterns and changing trends that are of interest now
to better understand the relationship between diets, food consumption patterns, and malnutrition problem.
This publication will be a useful resource for program planners, policy makers, and other
stakeholders from the national and local government, non-government organizations, and private sectors,
health promotion workers, students, researchers, and scientist among others.
We sincerely hope that this book will reach a wide audience to inform, to influence, to take action,
and to contribute ultimately to the attainment of our vision, optimum nutrition for all Filipinos.
IMELDA ANGELESAGDEPPA Ph.D.

Director IV and Scientist II
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 i

THE 2018-2019 ENNS PROJECT TEAM

Mario V. Capanzana, Ph.D.
Project Director
Imelda Angeles-Agdeppa, Ph.D.

Project Leader
SURVEY OPERATIONS
DATA MANAGEMENT
Marina B. Vargas, Ph.D. † Charmaine A. Duante, MSc Epid (PH)
Head, Nutritional Assessment Team Head, Nutrition Statistics and
and Dietary Component Informatics Team
COMPONENT LEADERS Glen Melvin P. Gironella

Ma. Lilibeth P. Dasco, MSAN, MDM (2018) Senior Statistician and SES Component
Cristina G. Malabad, MSPH (2019)
Anthropometry Ma. Lynell V. Maniego
Senior Statistician
Michael E. Serafico, MSc (2018)
Glenda P. Azaña, MSAN (2019)
Biochemical Component Mae Ann S.A. Javier
Programmer and Developer of e-DCS
Chona F. Patalen, MPH
Clinical and Health Component Eldridge B. Ferrer, MSAES
Statistician
Cristina G. Malabad, MSPH (2018)
Charina A. Javier, MDE (2019) Apple Joy D. Ducay
Food Security Component Statistician
Mildred O. Guirindola, MPS-FNP (Jan-Jul 2018) Cheder D. Sumangue
Eva A. Goyena, Ph.D. (Aug 2018-2019) Statistician
Maternal Health and Nutrition
and IYCF Components
Ma. Lilibeth P. Dasco, MSAN, MDM (2019)

Josie P. Desnacido, MSAN (2018-2019)
Dietary Component
Charina A. Javier, MDE (2018)

Eldridge B. Ferrer, MSAES (2019)
Government Program Participation Component
TECHNICAL WRITERS
Ma. Lilibeth P. Dasco, Eva A. Goyena, Ph.D., Josie P. Desnacido,
Maylene P. Cajucom, Ma. Evette B. Misagal, and Apple Joy D. Ducay
EDITORS
Imelda Angeles-Agdeppa, Ph.D.
Mario V. Capanzana, Ph.D
ii PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

ACKNOWLEDGMENTS
The DOST-FNRI would like to express grateful acknowledgment and appreciation to the following:
The Department of Health (DOH), Disease Prevention and Control Bureau and the Department of
Science and Technology (DOST), Philippine Council for Health Research and Development
(PCHRD) for the funding support in the implementation of the ENNS;
The Philippine Statistics Authority (PSA) Board for approving the adoption of the ENNS survey design
and the PSA for approving the tools and questionnaires of the ENNS through the Statistical Survey
Review and Clearance System, and for providing the list of sample housing units and sample
households;
The Division of Cardiovascular Medicine, Department of Medicine of the Philippine General Hospital
(PGH), Philippine Heart Association (PHA) Baguio-Benguet Chapter, Western Visayas Medical
Center, Southern Philippines Medical Center, and Zamboanga City Health Office for sharing their
expertise during the Blood Pressure Certification Training;
The Department of Interior and Local Government (DILG), Local Government Units (LGUs), the
Governors, Mayors, Barangay Captains, and their Barangay Council, Barangay Nutrition Scholars,
and Barangay Health Workers for providing direct assistance in the field survey operations;
The National Nutrition Council of the Department of Health (NNC-DOH), through its Regional Nutrition
Program Coordinators (RNPCs) and Provincial/City and Municipal Nutrition Action Officers
(PNAOs/CNAOs and MNAOs), for sharing their untiring guidance and incessant support during
field data collection;
The Department of Science and Technology Regional Directors (RDs) and Provincial Science and
Technology Directors (PSTDs) for their support, especially during field data collection, training, and
pre-survey coordination in the regions, provinces, and cities;
The Centers for Health Development (CHDs) - Department of Health (DOH) through its Regional
Directors, Chiefs of Hospitals, Provincial/City and Municipal Health Officers (PHOs/CHOs and
MHOs), and the Rural Health Midwives (RHM) for their assistance during training and field data
collection;
Dr. Cecilia Cristina S. Acuin, former Chief SRS of the Nutritional Assessment and Monitoring Division,
DOST-FNRI, for the initial development of the new survey design, conduct of stakeholders’
consultations, and pilot survey implementation;
Dr. Arturo Y. Pacificador, Jr., in his capacity as statistical consultant, for the technical guidance in
sampling design and computation of sampling weights;
Mr Clark D. Baylon for assisting in the processing of household dietary data, Mr. Dexter G. Tabud, Ms.
Andrea Cloid M. Dela Cruz, and Ms. Paula Joy C. Escanilla, for preparing the draft, reviewing, revis-
ing, and final formatting of this book;
Ms. Patricia Isabel G. Amita for final proofreading of the manuscript, Ms. Maria Belina Nueva España,
Ms. Juamina Belen T. Quiogue, Ms. Shariel Juanillas, and Mr. Miguel G. Agcaoili, for tabulating and
proofreading data;
Mr. Chester G. Francisco and Mr. Cristian C. Gonzales, for the layout and formatting of this book;
The FNRI Finance and Administrative Division (FAD) for their invaluable assistance in the financial
aspect of the survey;
All 41,419 households and 165,225 individuals for their indispensable participation and utmost
cooperation in the 2018 and 2019 food consumption survey; and
All FNRI technical and non-technical staff, local researchers, local survey aides, and numerous others
who have provided their inputs, involvement, and contribution to the fruition of the 2018 and 2019
Expanded National Nutrition Survey.
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 iii

LIST OF ACRONYMS AND ABBREVIATIONS

AMDR Acceptable Macronutrient Distribution Ranges
AP As Purchased
AP Ret As Purchased at Retail
BI Beginning Inventory
CHD Center for Health and Development
CHO City Health Officer
CI Confidence Interval
CNAO City Nutrition Action Officer
CU Consumption Unit
CV Coefficient of Variation
DDS Dietary Diversity Score
DILG Department of Interior and Local Government
DOH Department of Health
DOST Department of Science and Technology
e-DCS Electronic Data Collection System
EA Enumeration Area
EAR Estimated Average Requirement
EER Estimated Energy Requirement
EI Ending Inventory
ENNS Expanded National Nutrition Survey
FAD Finance Administrative Division
FCS Food Consumption Survey
FCT Food Composition Table
FIC Food Item Code
FNRI Food and Nutrition Research Institute
HDES Household Dietary Evaluation System
HFCS Household Food Consumption Survey
HUC Highly Urbanized City
IDES Individual Dietary Evaluation System
IERC Institutional Ethics Review Committee
IFCS Individual Food Consumption Survey
LGU Local Government Unit
MNAO Municipal Nutrition Action Officer
MS Master Sample
MUC Meal Unit Code
NAMD Nutritional Assessment and Monitoring Division
NNC National Nutrition Council
NNS National Nutrition Survey
PDRI Philippine Dietary Reference Intakes
PGH Philippine General Hospital
PHA Philippine Heart Association
PNAO Provincial Nutrition Action Officer
PPAN Philippine Plan of Action for Nutrition
PSA Philippine Statistics Authority
PSTD Provincial Science and Technology Director
PSU Primary Sampling Unit
RD Regional Director
REI Recommended Energy Intake
RAP Raw as Purchased
iv PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

REP Raw Edible Portion

RNI Recommended Nutrient Intake
RNPC Regional Nutrition Program Coordinator
SD Standard Deviation
SE Standard Error
SDG Sustainable Development Goals
SPS Sangkap Pinoy Seal
SSB Sugar-Sweetened Beverages
SSU Secondary Sampling Unit
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 v

OPERATIONAL DEFINITION OF TERMS
Acceptable Macronutrient Defined as a range of intakes for a particular energy source that is
Distribution Range (AMDR) associated with reduced risk of chronic disease while providing adequate
intakes of essential nutrients. An AMDR is expressed as a percentage of
total energy intake.
As Purchased (AP) The form of food as sold in the market or picked from garden, and
includes peelings, bones, shells, and other inedible parts.
As Purchased at Retail It is a form of food in which processed foods are converted into a form
that can be utilized by the agricultural sectors.
Consumption Unit (CU) It is a factor used for obtaining the per capita intake of household taking
into account all necessary adjustments for meals missed and meals shared
by visitors during survey period.
Estimated Average Requirement The daily nutrient intake level that meets the median or average
(EAR) requirement of healthy individuals in a particular life stage and sex group,
corrected for incomplete utilization or dietary nutrient bioavailability.
Estimated Energy Requirement This is based on calculations that account for an individual's energy
(EER) intake, energy expenditure, age, sex, weight, height, and physical activity
level.
Food Composition Library An updated Philippine Food Composition Table (FCT), which also
includes currently consumed food items that were not analysed in the FCT
and whose energy and nutrient content were taken from the food labels.
Food Cost Cost of food spent by the household during the food weighing day. Costs
of home-produced foods and given- in foods during the food weighing day
were imputed based on the prevailing market price.
Food Recall A method used for estimating food consumption of individuals wherein
the subject was asked to recall all food and fluid intake he/she consumed
in the previous day.
Food Wastage Refers to any edible food that was discarded by the household.
Food Weighing A method used to obtain the actual amount of food and beverages
consumed by the household with the use of digital dietetic scale.
Given-out The amount of food cooked or raw previously weighed for household
consumption but is given away to other persons or other families outside
the households.
Household Dietary Evaluation Computer system used to evaluate the energy and nutrient content of
System (HDES) foods consumed by sample households.
Individual Evaluation System Computer system used to evaluate the energy and nutrient content of
(IDES) foods consumed by each individual sample subject.
Left-over The food items cooked or raw, weighed during survey period which can
still be eaten usually after the survey period.
vi PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

Meals Eaten – Out Refers to the meals consumed by at least one member of the household
away or outside the home (restaurant, fast food, etc.).
Meal Unit Code (MUC) The value assigned to the eating members of the household for the entire
duration of the food weighing day.
Per Capita Food/ Nutrient Intake The average amount of food and nutrient eaten of each household member
with their corresponding consumption unit (CU) based on existing
household meal pattern, without consideration of member’s age, sex, and
psychological status.
Philippine Dietary Reference Collective term comprising reference values for energy and nutrient levels
Intake (PDRI) of intakes. PDRIs are to be used as references for assessing and planning
dietary intakes for an individual or for a group or population. Estimated
Average Requirement (EAR), Recommended Energy/ Nutrient Intake
(REI/RNI), Adequate Intake (AI), and Tolerable Upper Intake Level or
Upper Limit (UL) are the components constituting the PDRI.
Plate Waste Refers to the edible portions of food which are left on the dining table or
on the plates after the household has finished eating and are usually given
to household pets or discarded.
Processed Foods Refers to foods that has been changed from its natural state, either for
safety reasons or convenience. It may contain additives, artificial flavorings
or chemical ingredients and usually packed in boxes, cans, plastics, or
bags.
Raw Edible Portion Refers to the form of food after removal of inedible parts like bones, shells,
etc.
Recommended Energy/ Levels of intakes of energy or nutrient which is considered adequate for the
Nutrient Intake (REI/RNI) maintenance of health and well-being of healthy persons in the population.
Sugar-Sweetened Beverages Refers to the non-alcoholic beverages of any form (liquid, powder or
(SSBs) concentrates) that are pre-packed and sealed in accordance with the Food
and Drug Administration (FDA) Standards, and contains sugar, added by
manufacturers (RA10963).
Usual Intake The habitual or long-term consumption of Food and Beverages in a typical
day.
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 vii

LIST OF TABLES
Table Page
Title
No. No.
1 Household and individual coverage and response rates by province and HUC: Philippines, 12
2018
2 Household and individual coverage and response rates by province and HUC: Philippines, 13
2019
3 Eligible households, coverage, and response rates: Philippines, 2018-2019 14
4 Individual coverage and response rates by age and population group: Philippines, 2018, 15
2019, and 2018-2019
5 Dietary equipment and tools used in food weighing and food recall 19
6 Mean one-day household food consumption and percent contribution to total intake by 27
food groups: Philippines, 2018-2019
food group and wealth quintile: Philippines, 2018-2019
food group and household size: Philippines 2018-2019
9 Mean one-day household food consumption by food group, household size, and place of 32
residence: Philippines, 2018-2019
10 Mean one-day household food consumption by food groups, household size, and wealth 33
quintile: Philippines, 2018-2019
11 Top 30 commonly consumed food items and percent of households consuming: 38

Philippines, 2018-2019
12 Commonly consumed food items by food group/sub-group and proportion of households 39

consuming: Philippines, 2018-2019
13 Top 30 commonly consumed food items and proportion of households consuming, by 41

place of residence: Philippines, 2018-2019
14 Top 30 commonly consumed food items and percent of households consuming by wealth 42
15 Mean one-day household and percent consumption of processed food by food group and 45
16 Mean one-day household and percent consumption of processed food by food group and 47
wealth quintile: Philippines, 2018-2019
17 Proportion of household eating outside home, by place of residence and wealth quintile: 50
viii PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

Table Page
Title
No. No.
18 Mean one-day household plate waste given to pets or discarded by food group: Philippines, 51
2018-2019
19 Mean one-day household energy and nutrient loss due to plate waste: Philippines, 52
2018-2019
20 Mean one-day household plate waste by food group and place of residence: Philippines, 53
2018-2019
21 Mean one-day household plate waste and percent contribution to total waste by food group 54
and wealth quintile: Philippines, 2018-2019
22 Mean one-day household food cost and percent contribution to total cost by food group: 56
23 Mean one-day household food cost and percent contribution to total food cost by food 57
group and places of residence: Philippines, 2018-2019
24 Mean one-day household food cost and percent contribution to total food cost by food 58
group and wealth quintile: Philippines, 2018-2019
25 Mean one-day food consumption and percent contribution to total food intake of infants 74
and preschool children, 6 months to 5 years old: Philippines, 2018-2019
26 Mean one-day food consumption and percent contribution to total food intake of infants 75
and preschool children, 6 months to 5 years old, by age group: Philippines, 2018-2019
27 Mean one-day food consumption and percent contribution to total food intake of school age 76
children, 6 to 12 years old: Philippines, 2018-2019
28 Mean one-day food consumption and percent contribution to total food intake of 77
school-age children, 6 to 12 years old, by age group: Philippines, 2018-2019
adolescents, 13 to 18 years old: Philippines, 2018-2019
adolescents, 13 to 18 years old, by age group: Philippines, 2018-2019
adolescents, 13 to 18 years old, by sex: Philippines, 2018-2019
32 Mean one-day food consumption and percent contribution to total food intake of adults, 82
19 to 59 years old: Philippines, 2018-2019
19 to 59 years old, by age group: Philippines, 2018-2019
19 to 59 years old, by sex, Philippines, 2018-2019
19 to 59 years old, by place of residence: Philippines, 2018-2019
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 ix

Table Page
Title
No. No.
36 Mean one-day food consumption and percent contribution to total food intake of elderly, 86
60 years old and above: Philippines, 2018-2019
60 years old and above, by age group: Philippines, 2018-2019
60 years old and above, by sex: Philippines, 2018-2019
pregnant women: Philippines, 2018-2019
pregnant women by age group: Philippines, 2018-2019
lactating women: Philippines, 2018-2019
lactating mothers by age group: Philippines, 2018-2019
43 Percent (%) distribution of carbohydrates, protein, and fats to the total energy 94
(kilocalories) by population groups: Philippines, 2018-2019
44 Top 30 food items commonly consumed by infants and preschool children, 6 months to 95
5 years old: Philippines, 2018-2019
45 Top 30 good items commonly consumed by school-age children, 6 to 12 years old: 96

46 Top 30 food items commonly consumed by adolescents, 13 to 18 years old: Philippines, 97

2018-2019
47 Top 30 food items commonly consumed by adults, 19 to 59 years old: Philippines,

98
2018-2019
48 Top 30 food items commonly consumed by elderly, 60 years old and above: Philippines, 99
49 Top 30 food items commonly consumed by pregnant women: Philippines, 2018-2019 100
50 Top 30 food items commonly consumed by lactating mothers: Philippines, 2018-2019 101
51 Mean one-day energy and nutrient intake and proportion of infants and preschool 103
children, 6 months to 5 years old, meeting the Recommended Energy Intake and
Estimated Average Requirement for nutrients, by age group: Philippines, 2018-2019
52 Mean one-day energy and nutrient intake and proportion of school-age children, 6 to 12 104
years old, meeting the Recommended Energy Intake and Estimated Average
Requirement for nutrients, by age group: Philippines, 2018-2019
x PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

Table Page
Title
No. No.
53 Mean one-day energy and nutrient intake and proportion of adolescents, 13 to 18 years
105
old, meeting the Recommended Energy Intake and Estimated Average Requirement for
nutrients, by age group: Philippines, 2018-2019
54 Mean one-day energy and nutrient intake and proportion of adolescents, 13 to 18 years 106
old, meeting the Recommended Energy Intake and Estimated Average Requirement for
nutrients, by sex: Philippines, 2018-2019
55 Mean one-day energy and nutrient intake and proportion of adults, 19 to 59 years old, 107
meeting the Recommended Energy Intake and Estimated Average Requirement for
56 Mean one-day energy and nutrient intake and proportion of adults, 19 to 59 years old, 108
meeting the Recommended Energy Intake and Estimated Average Requirement for
nutrients, by sex: Philippines, 2018-2019
57 Mean one-day energy and nutrient intake and proportion of elderly, 60 years old and 109
above, meeting the Recommended Energy Intake and Estimated Average Requirement for
58 Mean one-day energy and nutrient intake and proportion of pregnant women, meeting the
110
Recommended Energy Intake and Estimated Average Requirement for nutrients by age
group: Philippines, 2018-2019
59 Mean one-day energy and nutrient intake and proportion of lactating mothers, meeting the 111
Recommended Energy Intake and Estimated Average Requirement for nutrients, by age
60 Mean intake of sugar-sweetened beverages by age and population group: Philippines, 126
2008, 2013 and 2018-2019
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 xi

LIST OF FIGURES
Figure Page
Title
No. No.
1 Weighing of foods before the households prepare and cook their breakfast, lunch, supper, 17
including snacks
2 Face-to-face interview to collect individual food intake using 24-Hour food recall method 18
3 Dietary tools used to assess the food intake of households and individuals 20
4 Flowchart of analysis of food intake 22
5 Mean one-day household food consumption and percent contribution to total intake by food 26
group: Philippines, 2015 and 2018-2019
group among households in rural and urban areas: Philippines, 2018-2019
8 Food sources of households: Philippines, 2015 and 2018-2019 35
9 Energy sources of households: Philippines, 2015 and 2018-2019 35
10 Trends in per capita total food intake of Filipinos: Philippines 1978 to 2018-2019 36
11 Trends in mean one-day per capita food intake among Filipino households by food 37
groups: Philippines 1978 to 2018-2019
12 Mean one-day household consuming processed food with Sangkap Pinoy Seal by place of 49
residence and wealth quintile: Philippines, 2018-2019
13 Mean one-day household plate waste and percent contribution of food groups to total 50
household food waste: Philippines, 2018-2019
14 Mean one-day household food cost and percent contribution to the total cost by food group: 55
15 Proportion of households with energy and nutrient intakes meeting 100% REI and EAR for 59
nutrients: Philippines, 2018-2019
16 Proportion of households with energy and nutrient intakes meeting 100% REI and EAR for 60
nutrients by place of residence: Philippines, 2018-2019
17 Proportion of households with energy and nutrient intake meeting 100% REI and EAR for 61
nutrients by wealth quintile: Philippines 2018-2019
xii PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

Figure Page
Title
No. No.
18 Household mean and percentage contribution of food group to energy and nutrient intake 62
19 Household percentage contribution of food group to energy and nutrient intake by place of 64
20 Household percentage contribution of food group to energy intake by wealth quintile: 65

21 Household percentage contribution of food group to protein intake by wealth quintile: 65

22 Household percentage contribution of food group to fat intake by wealth quintile: 66

23 Household percentage contribution of food group to carbohydrates intake by wealth quin- 66

tile: Philippines, 2018-2019
24 Household percentage contribution of food group to iron intake by wealth quintile: 66

25 Household percentage contribution of food group to calcium intake by wealth quintile: 67

26 Household percentage contribution of food group to vitamin A intake by wealth quintile: 67

27 Household percentage contribution of food group to vitamin C intake by wealth quintile: 67

28 Household percentage contribution of food group to thiamin intake by wealth quintile: 68

29 Household percentage contribution of food group to riboflavin intake by wealth quintile: 68

30 Household percentage contribution of food group to niacin intake by wealth quintile: 68

31 Mean intake of sugar-sweetened beverages among Filipino households and intake by type: 70
Philippines, 2013 to 2018-2019
32 Mean one-day household consumption of total sugar-sweetened beverages by place of 70

residence: Philippines, 2013 to 2018-2019
33 Mean one-day household consumption of total sugar-sweetened beverages by wealth 71

quintile: Philippines, 2013 to 2018-2019
34 Mean one-day total food intake by population groups: Philippines, 2018-2019 93
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 xiii

Figure Page
Title
No. No.
35 Trends in mean one-day food intake (as purchased) by population group: Philippines, 2008 to 99
2018-2019
36 Mean one-day total energy intake by population group: Philippines, 2013 and 2018-2019 112
37 Proportion of individuals meeting the recommended energy intake by population group: 113
Philippines, 2013 and 2018-2019
38 Mean one-day protein intake by population group: Philippines, 2013 and 2018-2019 113
39 Proportion of individuals meeting the EAR for protein by population group: Philippines, 2013 114
and 2018-2019
40 Mean one-day iron intake by population group: Philippines, 2013 and 2018-2019 114
41 Proportion of individuals meeting the EAR for iron by population group: Philippines, 2013 and 115
2018-2019
42 Mean one-day vitamin A intake by population group: Philippines, 2013 and 2018-2019 115
43 Proportion of individuals meeting the EAR for vitamin A by population group: Philippines, 116
2013 and 2018-2019
44 Trends in mean one-day energy intake of infants and preschool children, pregnant women, and 117
lactating mothers: Philippines 1993 to 2018-2019
45 Mean one-day protein intake of preschool children, pregnant women, and lactating mothers: 117
46 Mean one-day iron intake of preschool children, pregnant women, and lactating mothers: 118
47 Mean one-day vitamin A intake of preschool children, pregnant women, and lactating mothers: 119
48 Proportion of age and population groups with inadequate dietary intake of vitamin A based on 119
EAR: Philippines, 2018-2019
49 Proportion of age and population groups with inadequate dietary intake of vitamin C based on 120
50 Proportion of age and population groups with inadequate dietary intake of thiamin based on 120
51 Proportion of age and population groups with inadequate dietary intake of riboflavin based on 121
52 Proportion of age and population groups with inadequate dietary intake of niacin based on 121
xiv PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

Figure Page
Title
No. No.
53 Proportion of age and population groups with inadequate dietary intake of iron based on 122
54 Proportion of age and population groups with inadequate dietary intake of calcium based 122
on EAR: Philippines, 2018-2019
55 Mean one-day total water intake by age and population group: Philippines, 2013 and 123
2018-2019
56 Percent consuming sugar-sweetened beverages by age and population group: 124
57 Mean intake of sugar-sweetened beverages by age and population group: Philippines, 124
2008, 2013 and 2018-2019
58 Mean intake and percent contribution of sugar-sweetened beverages to total caloric 125
intake of different age and population groups: Philippines, 2018-2019
59 Mean intake of sugar-sweetened beverages among infants and preschool children, 127
6 months to 5 years old: Philippines, 2008, 2013 and 2018-2019
60 Mean intake of sugar-sweetened beverages among school-age children, 6 to 12 years old: 128
Philippines, 2008, 2013 and 2018-2019
61 Mean intake of sugar-sweetened beverages among adolescents, 13 to 18 years old: 128

Philippines, 2008, 2013 and 2018-2019
62 Mean intake of sugar-sweetened beverages among adults, 19 to 59 years old: Philippines, 129
2008, 2013 and 2018-2019
63 Mean intake of sugar-sweetened beverages among elderly, 60 years old and above: 130
Philippines, 2008, 2013 and 2018-2019
64 Mean intake of sugar-sweetened beverages among pregnant women, and lactating 130
mothers: Philippines, 2008, 2013 and 2018-2019
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 xv

LIST OF APPENDICES
Appendices Page
Title
No. No.
1 Mean one-day household food consumption by food group/sub-group: Philippines, 135

2018-2019 (198 food groups) as purchased
place of residence: Philippines, 2018-2019 (198 food groups) as purchased
3 Mean one-day household plate waste and percent of food available for consumption: 145
Philippines, 2018-2019 (198 food groups) as purchased
4 Mean one-day household food cost and percent contribution to total intake: Philippines, 150
2018-2019
5 Mean household intake and percent contribution of food group to energy and nutrient 155
intake: Philippines, 2018-2019
6 Mean one-day per capita food consumption and percent contribution to the total intake: 167
7 Mean one-day per capita food consumption and percent contribution to total intake by 168
food group and place of residence: Philippines, 2018-2019
food group and wealth quintile: Philippines, 2018-2019
food group and household size: Philippines, 2018-2019
10 Mean one-day per capita food consumption by food group, place of residence and 171
household size: Philippines, 2018-2019
11 Mean one-day per capita food consumption by food group, wealth quintile and 172
household size: Philippines, 2018-2019
12 Mean one-day per capita consumption by food group/sub-group: Philippines, 2018-2019 174
(198 food groups) as purchased
food group and place of residence: Philippines, 2018-2019 (198 food groups)
14 Mean one-day per capita plate waste by food group and household with or without pets: 184
15 Mean one-day per capita energy and nutrient loss due to food wastage: Philippines, 185
2018-2019
16 Mean one-day per capita plate waste and percent of food available for consumption: 186
xvi PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

Appendices Page
Title
No. No.
17 Mean one-day per capita plate waste by food group and place of residence: Philippines, 191
2018-2019
18 Mean one-day per capita plate waste plate waste by wealth quintile: Philippines, 192
2018-2019
19 Mean one-day per capita food cost and percent contribution to total cost by food group: 194
20 Mean one-day per capita food peso value and percent (%) to total cost by food group and 195
by place of residence: Philippines, 2018-2019
21 Mean one-day per capita food peso value and percent (%) to total cost by food group and 196
by wealth quintile: Philippines, 2018-2019
22 Mean one-day per capita food cost and percent contribution to total intake: Philippines, 197
2018-2019
23 Proportion of households with per capita energy and nutrient intake meeting 100% REI 202
and EAR for nutrients: Philippines, 2018-2019
24 Proportion of households with per capita energy and nutrient intake meeting 100% REI 203
and EAR for nutrients by place of residence: Philippines, 2018-2019
25 Proportion of households with per capita energy and nutrient intake meeting 100% 204
Recommended Energy Intake and Estimated Average Requirement for nutrients by
26 Mean per capita and percentage contribution of food group to energy and nutrient intake: 205
27 Mean per capita and percentage contribution of food group to energy and nutrient intake 207
28 Mean per capita and percentage contribution of food group to energy and nutrient intake 210
29 Mean per capita intake and percent contribution of food group to energy and nutrient 211
intake: Philippines, 2018-2019
30 Household Food Consumption Questionnaire 233
31 Individual Food Consumption Questionnaire: Booklet 10A - Children, 0 to 36 Months 238

(≤3.0 Years Old)
32 Individual Food Consumption Questionnaire: Booklet 10B - Children >3.0 (37 Months) 243
to 14.99 years Old
33 Individual Food Consumption Questionnaire: Booklet 10C - 15 Years old and Above 246
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 xvii

EXECUTIVE SUMMARY
Describing the Filipino population’s food and nutrition intake including the dietary pattern are
crucial inputs in the policy-making process, and for programmatic and advocacy objectives thus, efforts to
provide accurate and reliable estimates of food, nutrition and health data were remarkable as the
DOST-FNRI embarked on a three-year rolling survey known as the Expanded National Nutrition Survey
(ENNS) starting in 2018 as Year I, and 2019 as Year II. The collected data of the ENNS provides annual
data on food, health, and nutrition at the national as well as provincial/HUC levels for three years, thereby
enhancing program planning and assisting with the development of timely policies.
Among the nine (9) major survey components of the ENNS, the Food Consumption Survey (FCS)
was undertaken to assess the food and nutrient consumption and dietary pattern of the Filipino population.
The FCS was divided into two parts: Household Food Consumption Survey (HFCS) and Individual Food
Consumption Survey (IFCS). Household-level dietary intake was assessed using actual food weighing and
inventory, while individual-level dietary intake was obtained using the method of 24-hour food recall.
At the household level, the mean one-day household food and nutrient intake, per capita food and
nutrient intake, and both adequacy and inadequacy of energy and nutrient intake were estimated.
Consumption patterns, foods commonly consumed by the households including processed foods and
sugar-sweetened beverages (SSBs), meals eaten outside the home, food wastage, and average daily
household food cost among others were included.
At the individual level, the usual food and nutrient intake, and the corresponding energy and
nutrient adequacy and inadequacy were estimated across age and population groups: infants and preschool
children (6 months to 5 years old), school-age children (6 to 12 years old), adolescents (3 to 18 years old),
adults (19 to 59 years old), elderly (60 years old and above), pregnant women, and lactating mothers.
The primary objective of the FCS 2018-2019 was to provide up-to-date indicators on household,
and individual-level data on food consumption, energy and nutrient intake, and the corresponding energy
and nutrient adequacy of Filipino households and across the different age groups and population group for
food and nutrition planning, targeting, monitoring and evaluation.
Household Food Consumption
 The pattern of food intake of Filipino households remained to be a rice-vegetable-fish combination.
 Intake of Filipinos generally decreased between 2015 and 2018-2019 except for eggs, milk and milk
products, dried beans, and miscellaneous food items.
 Rural households had higher intake of rice and products, starchy roots and tubers, sugars and syrups,
vegetables, and fruits as compared to urban households. On the other hand, urban households had
higher intake of meat and meat products, fish and fish products, poultry, eggs, milk and milk
products, and dried beans, nuts, and seeds, and fats and oils than rural households.
 Poor households had higher intake of carbohydrate-rich foods (e.g. cereals and products), while rich
households had higher intake of protein-rich foods.
1 PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

 Rice and rice products remained the most consumed food group, followed by fish and fish
products, and vegetables, regardless of household size.
 Consumption of processed foods was higher among households residing in urban than rural areas,
and among households belonging to richest quintile than their counterpart from lower quintiles.
 A declining trend in the per capita consumption was noted in all energy-giving foods such as
cereals and cereal products including rice and products, starchy roots and tubers, sugars and
syrups, and fats and oils. Also, the trends in the per capita consumption of fish and products, and
fruits were declining over the years. Conversely, an increasing trend was noted in body-building
foods such as milk, and milk products, eggs, and poultry.
 The recorded food waste per day, either discarded or fed to pets, was largely comprised of rice and
rice products followed by vegetables, and fish and fish products.
 The average plate waste of households per day was 76 grams or approximately five (5)
tablespoons, with cereals and cereal products (73.7%) contributing to the largest amount of
wastage among households. A higher amount of plate waste was observed among households
living in rural (87 grams) than urban (61 grams) areas.
 The total amount of plate wastes was observed to increase as wealth status increase. The richest
households recorded the highest total amount of plate wastes (95 grams). On the other hand, the
households in the poorest quintile had the lowest amount of food wastage (61 grams).
 The daily average cost of food consumed by households in 2018 and 2019 was Ᵽ253.64. Rural
households spent Ᵽ234.03 per day on food, while urban households spent Ᵽ280.36. A larger share
of the household daily total food cost was accounted on fish, meat, and poultry followed by cereals
and cereal products in both rural and urban areas.
 Majority of the Filipino households did not achieve the 100% energy and nutrient adequacy: only
two (2) out of ten (21.8%) households met 100% of the energy recommendation, with average
intake of 6,524 kilocalories. Five (5) out of 10 (55.1%) households met the EAR for protein.
Among the micronutrients, niacin obtained the highest proportion of households (81.2%) meeting
the recommendation. Iron and calcium requirements were met by the least percentage of
households at only 5.8% and 12.4%, respectively.
 In terms of energy and nutrient intake of households by place of residence, rural households had
higher energy intake (6,557 kilocalories) compared to urban (6,476 kilocalories). The proportion of
households meeting the 100% energy recommendation was 23.1% in rural, and 20.0% in urban.
 The proportion of households meeting the EAR for calcium (13.6%) and vitamin C (16.0%) were
higher in rural than in urban areas. On the other hand, urban households posted a relatively higher
proportion of households meeting the EAR for protein (56.8%), thiamin (28.4%), riboflavin
(20.9%), and niacin (82.4%) compared to rural households. An almost similar proportion of urban
and rural households were meeting the EAR for iron, and vitamin A.
 Cereals and cereal products were the primary sources of energy, protein, iron, calcium, thiamin,
riboflavin, niacin, and carbohydrates. Vitamin A was supplied mainly by meat and meat products,
followed by poultry, fish and fish products, and vegetables. The main contributor of vitamin C
were vegetables, fruits, starchy roots and tubers, and beverages. Regardless of the place of
residence, cereals and cereal products were the main contributors of energy, carbohydrates,
PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 2

protein, iron, thiamin, and niacin; while fish, meat and poultry, and fats and oils were the main
contributors for fat in both rural and urban households.
 By wealth quintile, contribution of cereals and cereal products to the energy, nutrients and
micronutrients was highest among the poorest households, and this was found to be decreasing
with improved wealth status. The major sources of calcium in the diet were fish and fish products,
followed by cereals and cereal products. Contribution of milk and milk products to the total dietary
calcium intake increased with increasing wealth. Vegetables were the chief contributor of vitamin
A among the poorest; fish and fish products among the poor quintile; and meat and meat products
among the middle, rich, and richest quintiles. Fruits and vegetables contributes the most to vitamin
C intake.
 Mean intake of sugar-sweetened beverages (SSBs) showed a significant decreased from 648 mL in
2013 to 492 mL in 2018-2019. Consumption of SSBs in both rural and urban areas significantly
declined in the latest survey. However, the SSBs consumption increased as wealth status improved
as generally observed.
Individual Food Consumption
Infants and Preschool-age Children, 6 months to 5 years old
 The average total food intake of infants and preschool children in a day was 287 grams providing
an approximately 800 kilocalories per day.
 Rice was the most commonly consumed food item with an average intake of 69 grams.
 Eggs was the most commonly consumed protein-rich food with 28.7% consuming.
 Fruits were not popularly eaten by this age group, while sugary beverages such as
chocolate-flavored drinks, and softdrinks were the common ones.
 Among the food groups, consumption of milk and milk products (45 grams) contributed the most
(15.5%) to their total intake.
 An average of 881 mL of water was consumed per day.
 Two (2) in every 10 (19.7%) infants and preschool children were consuming SSBs, with
sweetened juice drinks as the most commonly consumed.
 Only 18.4% of infants and preschool-age children met the daily Recommended Energy Intake
(REI). Higher percentage of energy from carbohydrates was observed, while energy from fats was
lower than the AMDR. Seven (7) out of 10 (70.8%) met the EAR for protein, with a mean intake
of 27 grams. Carbohydrates and total fat intake among this age group were 122 grams and
23 grams, respectively.
 A high prevalence of vitamin B3 inadequacy was observed among children aged 6 to 11 months,
and 1 to 2 years old. Furthermore, there were high prevalence of vitamin B1 (57.1%), vitamin B2
(60.0%), vitamin A (68.2%), and iron (86.6%) inadequacy observed in this age group. However, it

was observed that niacin (19.6%), vitamin c (49.5%), and calcium (56.0%) had the lowest prevalence
of inadequacy for this age group.
School-age Children, 6 to 12 years old
 The average total food intake of school-age children in a day was 455 grams providing an
approximately 1,187 kilocalories per day.
 Rice was the top commonly consumed food item with 94.7% consuming, followed by coconut oil
with 56.6% consuming, and egg with 34.3% consuming.
 Malunggay leaves and squash fruit were the most commonly consumed vegetables.
 Egg was the most consumed protein-rich food with an average intake of 14.4 grams.
 Consumption of sugary foods such as brown sugar, chocolate-flavored drinks, and softdrinks were
common in this group.
 An average of 1,065 mL of water was consumed per day.
 One (1) in every four (4) (26.1%) school-age children was consuming SSBs, with energy and
sports drinks, sweetened tea, and sweetened juice drink as the most commonly consumed.
 Only 13.9% of school-age children met the daily REI. More than two-thirds (67.5%) of school-age
children met the EAR for protein with a mean intake of 39 grams. Carbohydrate and total fat intake
amounted to 198 grams and 27 grams, respectively.
 School-age children had a high prevalence of vitamin C inadequacy, with more than 90% of of this
age group not meeting the daily vitamin C requirement. Furthermore, there were high prevalence
of micronutrient inadequacy, specifically vitamin B1 (94.9%), vitamin B2 (75.4%), vitamin A
(76.7%), iron (97.1%), and calcium (93.3%) inadequacy observed in this age group. However, it
was observed that niacin had the lowest prevalence of inadequacy (21.7%) for this age group.
Adolescents, 13 to 18 years old
 The average total food intake of adolescents in a day was 616 grams providing an approximately
1,591 kilocalories per day.
 Rice was the top commonly consumed food item with an average intake of 247 grams, and 94.6%
were consuming; followed by coconut oil with a mean intake of 4 grams, and 55.7% were consum-
ing, and chicken egg, with 31.3% consuming.
 Malunngay leaves, carrots, sitaw, talong, kalabasa, and repolyo were the most commonly
consumed vegetables by adolescents.
 Meat and meat products were consumed highest by this age group with 59 grams contributing to
9.5% of the total intake.

 An average of 1,405 mL of water has consumed per day.
 One (1) in every four (4) (27.6%) adolescents was consuming SSBs, with energy and sports
drinks, sweetened tea, and carbonated beverages as the most commonly consumed.
 Only 9.1% of adolescents met the daily REI. Less than half of adolescents (43.9%) met the EAR
for protein with a mean intake of 52 grams daily. In addition, carbohydrate and total fat intake
among this age group had a mean of 274 grams and 32 grams, respectively.
 A high prevalence of vitamin A inadequacy (75.8%) was observed in adolescents, 13 to 15 years

old. Furthermore, there was high prevalence of inadequacies in vitamin C (97.9%), vitamin B1
(79.4%), vitamin B2 (90.8%), iron (99.1%), and calcium (92.2%) observed in this age group.
However, it was observed that niacin had the lowest prevalence of inadequacy (20.7%) for this
age group.
Adults, 19 to 59 years old
 The average total food intake of adults in a day was 669 grams providing an approximately 1,637
kilocalories per day.
 Rice was the top most consumed food item with an average intake of 257 grams, and 94.8% were
consuming; followed by coconut oil with 50.5% consuming; and 3-in-1 coffee with 34.7%
consuming.
 Fish, meat, and poultry consumption were at highest in this age group with a mean intake of 131
grams per day.
 Milk and milk products had the lowest mean intake with 5 grams which contributed only to 0.7%
of the total daily intake.
 Two (2) in every 10 (22.8%) adults were consuming SSBs, with energy sports drinks as the most
commonly consumed.
 Only 18.4% of adults met the daily REI. Mean intake of protein was 55 grams with 45.8% adults
meeting the EAR. Carbohydrates and fat intake among this age group were 288 grams and 29
grams, respectively.
 Adults, had the highest prevalence of calcium inadequacy (96.1%) across age and population
groups. Furthermore, there was a high prevalence of inadequacies in vitamin A (64.5%), vitamin
C (97.1%), vitamin B1 (84.6%), vitamin B2 (86.8%), iron (99.1%), and calcium (96.1%)
observed in this age group. However, it was observed that niacin (13.0%) had the lowest
prevalence of inadequacy for this age group.
Elderly, 60 years old and over
 The average total food intake of elderly in a day was 522 grams providing an approximately
1,273 kilocalories per day.

 Rice was the top most consumed food item with an average intake of 189 grams, and 93.7% were
consuming. The second and third most commonly consumed food items were coconut oil and
brown sugar with 43.2% and 35.2% consuming, respectively
 Eggplant and malunggay leaves were the most commonly consumed vegetables by elderly with a
mean intake of 6 grams and 2 grams, respectively.
 Among the protein-rich foods, eggs and lean pork were predominantly consumed by this group.
 Consumption of starchy roots and tubers, sugars and syrups, fats and oils, and dried beans, nuts
and seeds contributed less than 10% to the total intake.
 Milk and milk products have low mean intake at 6 grams which contributed 1.2% to the total daily
intake.
 Banana, saba was the most commonly consumed fruit, with an average intake of 7 grams, and
6.4% were consuming.
 One (1) in every seven (7) (14.8%) adults was consuming SSBs, with sweetened tea as the most
commonly consumed.
 Only 15.2% of elderly met the daily REI. More than a quarter of seniors (27.2%) met the EAR for
protein, with a mean intake of 44 grams daily. Carbohydrates and fats intakes among this age
group were 228 grams and 21 grams, respectively.
 The elderly, had the highest prevalence of thiamin inadequacy (92.9%) across age and population
groups. Furthermore, there was high prevalence of inadequacy in vitamin A (77.3%), vitamin C
(95.6%), vitamin B2 (92.2%), iron (99.6%), and calcium (96.1%) observed in this age group.
However, it was observed that niacin (32.8%) had the lowest prevalence of inadequacy for this age
group.
Pregnant Women
 The average total food intake of pregnant women in a day was 599 grams, providing an
approximately 1,512 kilocalories per day.
 Rice was the top most consumed food item with 94.9% of pregnant women consuming. It was
followed by coconut oil and chicken eggs with 50.3% and 29.1% were consuming, respectively.
 Talong (13.1%), malunggay leaves (12.7%), squash fruit (12.5%), and sitaw (12.4%) were the
vegetables most commonly consumed by pregnant women.
 Fish, meat, and poultry consumption of pregnant women was 111 grams on average, contributing
18.5% to the total intake.
 Milk and milk products consumption constituted only 2.4% of the total food intake, with 14 grams
on average intake.
 An average of 1,732 mL of water is consumed per day.

 Only 15.1% of pregnant women met the daily REI. About one (1) in every five (5) (17.2%)
pregnant women met the EAR for protein, with a mean intake of 50 grams daily. Carbohydrates and
fats intakes among this population group were 261 grams and 30 grams, respectively.
 Adequacy of iron intake was not met by pregnant women. Furthermore, there were high prevalence
of inadequacy in vitamin A (70.5%), vitamin C (93.6%), vitamin B1 (91.1%), vitamin B2 (94.2%),
and calcium (91.0%) observed in this population group. However, it was observed that niacin
(41.4%) had the lowest prevalence of inadequacy for this population group.
Lactating Mothers
 The average total food intake of lactating mothers in a day was 619 grams providing approximately
1,632 kilocalories of energy per day.
 Rice was the top most consumed food item with a mean intake of 267 grams, and 94.8% were
consuming. This was followed by coconut oil and 3-in-1 coffee with 51.6% and 33.2% consuming,
respectively.
 Malunggay leaves (15.6 %), sitaw (12.3%), squash fruit (12.2%), eggplant (11.6%), carrot (10.6%)
and cabbage (10.3%) were the commonly consumed vegetables among lactating mothers.
 Egg (28.6%), lean pork (16.3%), and chicken meat (10.8%) were the most commonly consumed
protein-rich foods.
 Sugars and syrups (29 grams), starchy roots and tubers (7 grams), eggs (14 grams), dried beans, nuts
and seeds (7 grams), and miscellaneous (26 grams) constituted less than 14% of the total food intake
of lactating mothers.
 Milk and milk products consumption constituted only 1% of the total food intake. Instant powdered
filled milk was the top commonly consumed item, with an average intake of 4 grams, and 11.8%
were consuming.
 Only 11.7% of lactating mothers met the daily REI. About one (1) in every five (5) (19.0%)
lactating mothers met the EAR for protein, with a mean intake of 52 grams daily. Carbohydrates and
fats intakes of this physiologic group were 296 grams and 27 grams, respectively.
 Adequacy of iron intake was not met by lactating mothers. Furthermore, there were high prevalence
of inadequacies in vitamin A (72.7%), vitamin C (96.1%), vitamin B1 (86.7%), vitamin B2 (93.1%),
and calcium (94.0%) observed in this population group. However, it was observed that niacin
(32.7%) had the lowest prevalence of inadequacy for this population group.

INTRODUCTION
BACKGROUND
Describing the Filipino population’s food and nutrition intake are essential in identifying the
population groups at-risk, planning of interventions, targeting of priority groups or areas, and monitoring
and evaluation of the impacts of nutrition interventions that are crucial in the policy-making process, and
for programmatic and advocacy objectives.
As the DOST-FNRI embarked on a three-year rolling survey, starting in 2018 as Year I, and 2019
as Year II, the Expanded National Nutrition Survey (ENNS) provides accurate and reliable estimates of
food, nutrition, and health data. However, in 2020, the third year of the ENNS was discontinued due to the
unprecedented COVID-19 pandemic. Nevertheless, the collected data of the ENNS still provide annual data
on food, health, and nutrition at the national as well as provincial/HUC levels for three years, thereby
enhancing program planning and assisting with the development of timely policies.
Data generated from the ENNS do not only provide critical information describing the picture of
nutritional and health situation of the country but are significant in tracking the country’s progress towards
achieving the goals of the Philippine Development Plan (PDP) “AmBisyon Natin 2040” and the Philippine
Plan of Action for Nutrition (PPAN) 2017-2022. In addition, the need for comprehensive food and nutrition
data has been reaffirmed as the country tracks its progress towards the achievement of the Sustainable
Development Goals (SDGs) 2- Zero Hunger, SDG 3- Good Health and well-being, and the 2025 Global
Nutrition Targets.
The Food Consumption Survey (FCS) or the Dietary Survey, among the nine (9) major survey
components of the ENNS, was undertaken to assess the food and nutrient consumption and dietary pattern
of the Filipino population. The FCS were divided into two parts: Household Food Consumption Survey
(HFCS) and Individual Food Consumption Survey (IFCS). Household-level dietary intake employing
actual food weighing and inventory, and individual-level dietary intake using the method of 24-hour food
recall are so far considered the most scientifically accepted way of quantifying food and nutrient intakes. In
the HFCS, the mean one-day household food and nutrient intake, per capita food and nutrient intake, and
both adequacy and inadequacy of energy and nutrient intake were estimated. It also provides consumption
patterns, foods commonly consumed by the households including processed foods and sugar-sweetened
beverages (SSBs), meals eaten outside the home, food wastage, and average daily household food cost
among others. In the IFCS, the usual food and nutrient intake, and the corresponding energy and nutrient
adequacy and inadequacy were estimated across age and population groups: infants and preschool children
(6 months to 5 years old), school-age children (6 to 12 years old), adolescents (3 to 18 years old), adults
(19 to 59 years old), elderly (60 years old and above), pregnant women, and lactating mothers.
Because of the growing interest in the utilization of both household- and individual-dietary data in
the context of food and nutrition security, as well as nutrition-related objectives, this book containing a
wealth of evidence-based information on food and nutrient intake aims to guide policy-makers, program
planners and implementers, health promotion workers, researchers, scientists, and students among others
in their decision-making, advocacies, as well as in their research and development undertakings.
This book presents the pooled results of the FCS of the ENNS conducted in 2018 and 2019.

SURVEY OBJECTIVES
The primary objective of the FCS 2018-2019 was to provide up-to-date indicators on household,
and individual-level data on food consumption, energy and nutrient intake, and the corresponding
energy and nutrient adequacy of Filipino households, and across the different age groups and
population group for food and nutrition planning, targeting, monitoring and evaluation. Specifically, the
FCS was undertaken to determine the following:
a. Mean one-day household per capita food consumption, energy and nutrient intake, nutrient
adequacy and inadequacy, including the trends over time;
b. Commonly consumed food groups including processed foods and sugar-sweetened

beverages, water intake, food wastage, and food groups with Sangkap Pinoy Seal;
c. Proportion of households meeting the 100% energy adequacy as input in tracking

country’s progress in achieving Sustainable Development Goal 2 by 2030;
d. Food and usual nutrient intake of individuals across different age and population groups:
 Infants and preschool children, 6 months to 5-year-old;
 School-age children, 6 to 12 years old;
 Adolescents, 13 to 18 years old;
 Adults, 19 to 59 years old;
 Elderly, 60 years old and above;
 Pregnant women; and
 Lactating mothers
e. Proportion of meeting and not meeting the energy and nutrient adequacy among
individuals across age and population groups based on the 2015 Philippine Dietary
Reference Intakes; and
f. Sources of nutrients in the diet of Filipino households and individuals across the different
population groups;

SIGNIFICANCE OF THE SURVEY
The data collected and information generated through the FCS 2018-2019 were intended to
provide insights on the quality, quantity, adequacy of diets, and dietary pattern of the Filipino population
over time, and to capture the age groups who were at risk to nutritional deficiencies. The FCS 2018-2019
data can be used to assess the relationship between food and nutrition-related risks diseases and
conditions.
All the data presented in this publication were designed to guide policy-makers and program
planners from government and non-government organizations and private sectors in planning, targeting,
and monitoring of nutrition programs and strategies in the context of poverty alleviation, food security,
and other health and nutrition objectives. The following are some uses of the FCS data:
 The FCS serves as the pillar of current and future nutrition legislations and action plans and
the principal source for food and nutrition statistics in the country. Some of the established
laws that utilized the NNS data are Republic Act No. 11148 (Kalusugan at Nutrisyon ng
Mag-Nanay Act), Republic Act No, 8976 (Philippine Food Fortification Act), Republic Act
No, 10351 (Sin Tax Law), Republic Act No. 11037 (Masustansiyang Pagkain para sa Batang
Pilipino Act), and Republic Act No. 10963 (TRAIN Law) Section 47 (Excise tax on Sweetened
Beverages). Basis in scaling-up nutrition and health programs at the national and local
context, targeting the priority groups such as those nutritionally-at-risk ages and population
groups;
 Reference of various stakeholders in formulating solutions and advocating for the reduction of
hunger and malnutrition;
 For comparison of food balance sheets and actual consumption patterns generated in this
report; and projection studies on food demand and nutrient intakes;
 Identification of specific nutritional deficiencies and estimation of the magnitude of dietary

inadequacies; for targeting population groups that need nutrition and health interventions; and
for program implementation (e.g., Food Fortification and Micronutrient Supplementation,
among others);
 Assessment of poverty threshold and poverty statistics from the nutritional point of view, and
for linkage with other related social and economic statistics;
 Setting of minimum wage for the labor sector based on the cost of foods that comprise a
one-day nutritionally-adequate diet for the average Filipino household;
 Formulation of food products, new technologies and market feasibility studies of food
industries;
 Development of information and educational materials in nutrition-related courses and as a

reference for researches and dissertations in academic institutions;
 Inter-country comparison of data based on validated tools and instruments (interview guides)
that were aligned to global standards;

METHODOLOGY
Sampling Design
The 2013 Master Sample (MS) developed by the Philippine Statistics Authority (PSA) was newly
adopted by the DOST-FNRI to be utilized in the ENNS. The MS design of this household-based survey
was characterized with a two-stage cluster sampling design. The first stage involved the selection of
primary sampling units (PSUs), consisting of Barangays/Enumeration Areas (EAs) or a portion of a large
barangay or group of adjacent small barangays/EAs. The second stage was the selection of secondary
sampling units (SSUs) composed of housing units/households within the sample PSU. The 2013 MS had
involved provinces, highly urbanized cities (HUCs) and urban areas as its sampling domain. At least one
sample replicate per sampling domain can generate reliable national level estimate, while four replicates
can generate reliable regional level estimate. To generate sufficiently precise estimates at the province or
HUCs level, sixteen independent sample replicates were drawn from each domain. The 2013 MS sampling
frame was formed based on the 2015 Population Census. The detailed sampling design of the ENNS was
discussed in the Philippine Nutrition Facts and Figures: Expanded National Nutrition Survey
(DOST-FNRI, 2020).
Scope and Coverage
Because of the increase in the number of sampling domains and replicates in the 2013 MS, the total
sample households of the nationwide survey have also increased by four-folds thereby requiring
considerable resources for the data collection. Since it was not also possible to complete the survey within a
year, to critically yield reliable national and provincial/HUC-level estimates in a shorter period of time, the
data collection period was extended over three years. The NNS then, now became the Expanded NNS
which is a three-year rolling survey from 2018 to 2021 (not including 2020). The entire ENNS was
designed to cover 117 sampling domains composed of 81 provinces, 33 HUCs (including 16 cities in the
National Capital Region), and 3 other urban areas (Pateros, Isabela City, and Cotabato City).
In 2018 and 2019, the ENNS Year I and II covered 40 and 39 provinces and HUCs, respectively.
On average, the ENNS was designed to cover about 1,536 households per province or HUC. However, the
FCS component only covered 50% of the targeted households or about 768 households per province/HUC.
This is because of the tedious manner of collecting dietary data including the higher cost of resources
needed to cover all the 100% target households of the ENNS.
Sample households covered in the FCS were the following: (1) who cooked their own meals; (2)
with carinderias and shared their food from what they sell; (3) who were given food by relatives for one
reason or another; (4) who no longer cook their own food, but bought food from carinderias or food
establishments; and (5) single member households or one-member households. As mentioned earlier, the
FCS has two levels of dietary data collection: Household Food Consumption Survey (HFCS) and
Individual Food Consumption Survey (IFCS). In the HFCS, respondents were the meal planner or any
member of the household responsible in the food preparation. Correspondingly, all members of the eligible
households in the HFCS were the subjects covered in the IFCS.
In the FCS 2018, the household and individual coverage and response rates for each province and
HUC are presented in Table 1. Out of the 28,299 households and 105,352 individuals eligible to participate
in 2018 FCS (n=20,326), 71.8% households, and 76.4% (n=80,540) individuals were covered. At the
household level, the province of Sorsogon registered the highest response rate at 99.3% while Butuan City

was the lowest at 28.4%. Mandaluyong City had the second highest household coverage at 97.8%,
however, it had also the lowest response rate at the individual level at 50.9%. High response rate was also
noted in Taguig City (97.6%), Northern Samar (95.9%), Sultan Kudarat (93.3%), San Juan City and Isabela
City both at 91.5%, and Makati City (90.4%). Meanwhile, Eastern Samar had the highest individual
coverage with 90.9% response rate, followed by Northern Samar (90.8%).
Table 1. Household and individual coverage and response rates by province and HUC: Philippines, 2018
Total Number Total Number Total Number Total Number of
Areas % %
No. of Eligible HHs of Covered of Eligible Respondents
(Province/HUC's) Response Response
to be Covered HHs Individuals Covered
Philippines 28,299 20,326 71.8 105,352 80,540 76.4
1 City of Manila 747 557 74.6 2,374 1,524 64.2
2 Mandaluyong City 780 763 97.8 1,978 1,006 50.9
3 Quezon City 693 343 49.5 1,807 1,283 71.0
4 San Juan City 784 717 91.5 726 424 58.4
5 Caloocan City 301 218 72.4 2,552 1,446 56.7
6 Las Piñas City 692 234 33.8 2,241 1,299 58.0
7 Makati City 394 356 90.4 1,905 852 44.7
8 Taguig City 787 768 97.6 2,357 1,241 52.7
9 Abra 740 404 54.6 2,926 2,494 85.2
10 Mountain Province 275 115 41.8 2,658 2,227 83.8
11 Baguio City 701 235 33.5 2,088 1,141 54.6
12 Cagayan Province 716 441 61.6 2,931 2,398 81.8
13 Isabela Province 790 652 82.5 3,032 2,544 83.9
14 Nueva Vizcaya 708 505 71.3 2,629 2,136 81.2
15 Bulacan 769 642 83.5 2,374 1,772 74.6
16 Zambales 789 677 85.8 2,871 2,391 83.3
17 Olongapo City 635 440 69.3 1,740 1,104 63.4
18 Laguna 723 369 51.0 2,413 1,954 81.0
19 Oriental Mindoro 676 299 44.2 2,851 2,502 87.8
20 Camarines Norte 790 707 89.5 3,238 2,833 87.5
21 Sorsogon 732 727 99.3 3,459 3,068 88.7
22 Aklan 732 449 61.3 2,863 2,264 79.1
23 Capiz 697 505 72.5 3,020 2,508 83.0
24 Iloilo Province 741 352 47.5 3,075 2,604 84.7
25 Iloilo City 847 664 78.4 3,067 2,389 77.9
26 Siquijor 772 655 84.8 1,496 1,329 88.8
27 Mandaue City 708 636 89.8 2,353 1,775 75.4
28 Eastern Samar 737 628 85.2 3,254 2,958 90.9
29 Northern Samar 748 717 95.9 3,528 3,205 90.8
30 Tacloban City 786 662 84.2 3,159 2,508 79.4
31 Western Samar 764 570 74.6 3,531 3,013 85.3
Zamboanga del
32 762 582 76.4 3,023 2,272 75.2
Norte
33 City of Isabela 649 594 91.5 1,331 719 54.0
34 Camiguin 797 689 86.4 1,590 1,314 82.6
35 Cagayan De Oro City 790 684 86.6 2,740 1,650 60.2
36 Davao Occidental 784 604 77.0 3,184 2,548 80.0
37 Davao City 786 696 88.5 2,600 1,705 65.6
38 Sultan Kudarat 389 363 93.3 3,350 2,651 79.1
39 Butuan City 929 264 28.4 3,195 2,217 69.4
40 Maguindanao 710 599 84.4 3,843 3,272 85.1

In the FCS 2019, the household and individual coverage and response rates for each province and
HUC are presented in Table 2. A total of 28,057 households and 112,934 individuals were eligible to
participate in the dietary survey in 2019. Of these, 21,093 (75.2%) households and 84,685 (75.0%)
individuals were covered. The household coverage ranged from 16.6% to 91.3%, while individual
coverage varies from 33.9% to 89.6%. Among the provinces and HUCs in 2019, Dinagat Islands registered
the highest coverage data at the household and individual levels with 91.3% and 89.6% response rates,
respectively. However, Parañaque City had the lowest household (16.6%) and individual (33.9%)
coverage. In general, HUCs located in Metro Manila had lower response rates both at the household and
individual levels than in provinces and HUCs outside Metro Manila.
Table 2. Household and individual coverage and response rates by province and HUC: Philippines, 2019
Total Number Total Number Total Number Total Number of
Areas % %
No. of Eligible HHs of Covered of Eligible Respondents
(Province/HUC's) Response Response
to be Covered HHs Individuals Covered
Philippines 28,057 21,093 75.2 112,934 84,685 75.0
1 Marikina City 770 250 32.5 2,343 1,073 45.8
2 Malabon City 725 316 43.6 2,624 1,103 42.0
3 Parañaque City 622 103 16.6 1,282 435 33.9
4 Pateros 341 134 39.3 1,085 494 45.5
5 Benguet 718 474 66.0 2,706 1,790 66.1
6 Kalinga 749 634 84.6 3,310 2,663 80.5
7 Ilocos Norte 798 647 81.1 3,163 2,407 76.1
8 Pangasinan 783 612 78.2 3,317 2,534 76.4
9 Quirino 781 672 86.0 2,929 2,390 81.6
10 Nueva Ecija 753 559 74.2 2,914 2,140 73.4
11 Pampanga 762 461 60.5 3,119 1,898 60.9
12 Angeles City 644 288 44.7 2,547 1,371 53.8
13 Quezon 792 594 75.0 3,024 2,124 70.2
14 Rizal 696 385 55.3 2,803 1,520 54.2
15 Marinduque 780 646 82.8 2,968 2,353 79.3
16 Palawan 743 619 83.3 3,086 2,547 82.5
17 Puerto Princesa City 642 434 67.6 2,449 1,754 71.6
18 Camarines Sur 788 615 78.0 3,269 2,442 74.7
19 Antique 778 562 72.2 2,911 2,053 70.5
20 Guimaras 390 321 82.3 1,403 1,133 80.8
21 Cebu 764 666 87.2 3,197 2,565 80.2
22 Lapu-Lapu City 622 441 70.9 2,622 1,778 67.8
23 Biliran 774 664 85.8 3,135 2,614 83.4
24 Southern Leyte 785 707 90.1 3,067 2,693 87.8
25 Zamboanga del Sur 769 666 86.6 3,230 2,542 78.7
26 Zamboanga Sibugay 756 649 85.8 3,215 2,694 83.8
27 Zamboanga City 702 485 69.1 3,232 2,033 62.9
28 Bukidnon 746 598 80.2 3,086 2,535 82.1
29 Lanao del Norte 812 733 90.3 3,729 3,280 88.0
30 Misamis Occidental 779 692 88.8 3,107 2,700 86.9
31 Misamis Oriental 760 652 85.8 3,158 2,649 83.9
32 Davao del Norte 757 614 81.1 2,985 2,363 79.2
33 Davao Oriental 747 651 87.1 2,968 2,520 84.9
34 South Cotabato 711 573 80.6 2,821 2,331 82.6
35 Basilan 744 610 82.0 3,687 2,817 76.4
36 Lanao del Sur 807 644 79.8 4,422 3,577 80.9
37 Agusan del Norte 784 688 87.8 3,379 2,874 85.1
38 Dinagat Islands 403 368 91.3 1,642 1,472 89.6
39 Surigao del Sur 780 666 85.4 3,000 2,424 80.8

Overall, the ENNS 2018 and 2019 were combined or pooled together to provide a more reliable and
precise estimates. Table 3 shows the total households covered in 2018 and 2019 FCS. With these 56,335
eligible households from the 2018 and 2019, a total of 41,419 households were covered, rendering a 73.5%
response rate.
Table 3. Eligible households, coverage, and response rates: Philippines, 2018-2019

Number of
Survey Year Number of Eligible Households Response
Households Covered
2018 28,298 20,326 71.8%
2019 28,057 21,093 75.2%
Total (2018-2019) 56,335 41,419 73.5%
The individual coverage and response rates by age and population group in the 2018, 2019, and
pooled data (2018-2019) are presented in Table 4. A total of 80,540 individuals were covered in 2018 with
a response rate of 76.4%, while in 2019, a total of 84,685 individuals were covered with 75.0% response
rate. On the other hand, a total of 165,225 individuals participated in the two survey periods, with an
average response rate of 75.7%. Majority of the individuals covered were adults, 19 to 59 years old, with a
total of 34,159 adults in 2018 and 34,370 adults in 2019, and a response rate of 70.4% and 68.3%,
respectively. The coverage of the different population groups in the 2018 and 2019 are as follows: 20,802
infants and preschool children, 6 months to 5 years old; 30,951 school-age children, 6 to 12 years old;
20,504 adolescents, 13 to 18 years old; 68,529 adults, 19 to 59 years old; 18,326 elderly, 60 years old and
older; 1,495 pregnant women, and 4,618 lactating mothers. Higher response rate was noted among infants
and preschool children (85.1%), and school-age children (84.6%).

15
Table 4. Individual coverage and response rates by age and population group: Philippines, 2018, 2019, and 2018-2019
2018 2019 2018-2019
Population Groups Eligible No. No. of Eligible No. No. of Eligible No. No. of
Response Response Response
of Individuals of individuals of individuals
(%) (%) (%)
Individuals Covered Individuals Covered Individuals Covered
Infants and Preschool Children
11,871 10,195 85.9 12,593 10,607 84.2 24,464 20,802 85.1
(6 months to 5 years old)
6–11 months old 931 755 81.1 1,004 772 76.9 1,935 1,527 79.0
1-2 years old 3,872 3,387 87.5 4,161 3,467 83.3 8,033 6,854 85.4
3-5 years old 7,068 6,053 85.6 7,428 6,368 85.7 14,496 12,421 85.7
School-age Children
17,239 14,556 84.4 19,350 16,395 84.7 36,589 30,951 84.6
(6 to 12 years old)
6-9 years old 10,092 8,641 85.6 11,044 9,439 85.5 21,136 18,080 85.5
10–12 years old 7,147 5,915 82.8 8,306 6,956 83.7 15,453 12,871 83.3
Adolescents
13,461 10,027 74.5 14,536 10,477 72.1 27,997 20,504 73.3
(13 to 18 years old)
13–15 years old 7,076 5,519 78.0 7,875 5,992 76.1 14,951 11,511 77.0
16–18 years old 6,385 4,508 70.6 6,661 4,485 67.3 13,046 8,933 69.0
Adults
48,514 34,159 70.4 50,336 34,370 68.3 98,850 68,529 69.3
(19 to 59 years old)
19–29 years old 15,413 9,248 60.0 15,316 8,700 56.8 30,729 17,948 58.4
30–49 years old 23,049 16,953 73.6 24,618 17,693 71.9 47,667 34,646 72.7
50–59 years old 10,052 7,958 79.2 10,402 7,977 76.7 20,454 15,935 77.9
Elderly
10,918 8,643 79.2 12,476 9,683 77.6 23,394 18,326 78.4
(≥60 years old)
60-69 years old 6,637 5,339 80.4 7,572 5,993 79.1 14,209 11,332 79.8
70 years old and above 4,281 3,304 77.2 4,904 3,690 75.2 9,185 6,994 76.2
Pregnant Women 893 741 83.0 906 754 83.2 1,799 1,495 83.1
Lactating Mothers 2,456 2,219 90.4 2,737 2,399 87.7 5,193 4,618 90.4
Total 105,352 80,540 76.4 112,934 84,685 75.0 218,286 165,225 75.7

Dietary Assessment Methods and Tools
Collection of food consumption data at the household and individual levels were done through
mixed methods of dietary assessment. Household-level dietary intake assessment methods included actual
food weighing and inventory. On the other hand, the individual-level dietary intake assessment method
primarily employed 24-hour food recall using different tools and visual aids. Below is the detailed
description of the method of assessments used at the household and individual levels.
Food Consumption at the Household Level
A one-day food weighing method was primarily used to measure the total food intake at the
household level (Figure 1). During food weighing, all food items prepared and served in the household
from breakfast, lunch, supper and in-between snacks to be eaten for the entire day were weighed in raw as
purchased (RAP) before these foods were cooked. Fresh and processed foods eaten raw which were served
directly at the dining table as well as cooked foods/dishes bought or given-in were also weighed. Using the
food weighing method, the following information were recorded each meal: weight or volume of the food,
detailed description of the food including brand names, methods of preparation, source, and cost of every
food item. Plate wastes, given-out food, and leftover food not consumed by the households during the food
weighing day were also weighed to obtain the actual weight to be deducted from the food consumed. If the
food item was given to the household, or it comes from the household’s own produced, a market survey
was conducted, or an estimated cost was provided by the respondent. A digital dietetic scale (Sartorius
AZ4101 Digital Dietary Balance) was used to weigh foods available at the households during the time of
survey. Dietetic scales were calibrated using a two-kilogram standard weight to ensure accuracy in
obtaining the weights of foods before using. The set of tools and equipment used in the survey are listed in
Table 5.
A food inventory was also conducted in the household aside from the actual weighing of food.
Food inventory was used to record all food acquisition and changes in the food stock of the household. It
accounted all non-perishable food items that were used anytime of the day such as milk, coffee, sugar,
powdered juice, salt, cooking oil, and other spices and condiments, among others that were kept in stock by
the households. This process was done by conducting a beginning inventory early in the morning and
ending inventory after the last meal of the day to account for the difference as the net food intake of the
household.
Foods eaten outside the home by the household members who were not present during the time of
weighing were also recorded in the food record form to complete the one-day intake of the household.
Correspondingly, the kind and quantity of recalled foods were also obtained with their respective
measurements, costs, and sources. Sample weighing of similar food items eaten outside the home by
members was performed for validation purposes.
The household dietary data were recorded by dietary researchers using pen and paper booklet with
several questionnaires (see Annex 30). The booklet composed of the following: 1) Household membership
form was used to collect socio-demographic profile (e.g. name, age, sex and physiological status) of the
members in the household including visitors to whom they share the meals during the food weighing day.;
2) Household inventory form was used to register weights of the beginning and ending inventory of
non-perishable food items available in the household; and 3) Household food record was used to collect
food items, including food description, amount, size or measure of food, plate waste, and given out foods
within the households. Food consumed outside the home by members during the scheduled weighing were
also recalled and recorded using this form.

Figure 1. Weighing of foods before the households prepare and cook their breakfast, lunch, supper,
including snacks
Food Consumption at the Individual Level
The 24-hour food recall method through a face-to-face interview was used to assess the food intake
of individuals. In the 24-hour food recall method, foods and liquids consumed by the individual members
of the households over the past 24-hours were recalled and recorded starting from the time the member
woke up until the last food items eaten at the end of the day before going to sleep (Figure 2). First day food
recall was conducted among all members of the sampled households, while the second non-consecutive day
food recall was collected only among 50% of the randomly selected households.
Using the 24-hour food recall method, the following information were collected in each meal: food
item, detailed food description, including cooking method, and brand names, estimated portion sizes using
household measures. Tools like measuring cups, tablespoons, teaspoons, and a set of graduated circle sizes
(to estimate sizes of baked goods), ruler, and wooden matchbox (to estimate sizes of fish, meat, and
poultry) were utilized to assist the subjects in estimating the food consumed in common household
measures (Table 5). For infants and young children, mothers or caregivers who fed the child were
interviewed for the child’s food intake in the previous day.

In most cases, the recalled food items were in cooked state (edible portion). Quantities of these
foods were expressed in terms of common household measures (e.g. cups, tablespoons, or size and
number of pieces). Food items which were eaten raw were recorded in the raw state. Recalled foods were
assessed in edible portion (EP) form, thus, the amount of food eaten were done through sample or actual
weighing of similar or the same food items to verify the weight. Furthermore, the weights (in household
measures and grams) of the recalled foods were obtained from the Compilation of Household Food
Weights and Measures.
Figure 2. Face-to-face interview to collect individual food intake using 24-hour food recall method

The three age-specific dietary booklets which were used in collecting information of individual
food consumption are as follows: Booklet 10A (Individual Food Consumption, 0 to 36 months old),
Booklet 10B (Individual Food Consumption, 37 months old to 14.99 years old), Booklet 10C (Individual
Food Consumption, 15 years old and over) (see Appendices 30 to 33).
Table 5 shows the different equipment and tools used in conducting the one-day food weighing and
food recall, with their corresponding description and purposes.
Table 5. Dietary equipment and tools used in food weighing and food recall
Equipment/Tools Description Illustration
Digital Dietetic Scale A digital dietary scale with a capacity of 4.1kg, pow-
ered by AC adapter 230 volts or a 115 volts or DC
battery used for weighing food items. It has a reada-
bility of 0.1 grams and a tare (subtractive) function.
Net weight of the weighing scale is 1.7 kg and has a
pan with 174 x 143 cm size.
Calibration/ A two-kilogram metal weight used to calibrate the

Test Weight digital weighing scale at the beginning of each weigh-
ing activity. Each sub-team has to carry two units of 1
-kg test weights for validation purposes.
Ruler A plastic ruler used to estimate sizes of food con-

sumed given through mere gestures.
Circles A set of plastic circles with different diameters used

to estimate sizes of breads and other bakery prod-
ucts.
Matchbox A wooden box with size and shape of a matchbox

used to estimate sizes of meat, fish and poultry.
Household Tablespoon and A typical stainless tablespoon and teaspoon used to

Teaspoon estimate the amount of food intake of respondents.
Household Measuring Cup A plastic household measuring cup to aid the re-
spondent in estimating the amount of solid food con-
sumed.
Household Liquid A plastic liquid measuring cup to estimate the

Measuring Cup amount of liquid/beverage consumed.

Figure 3 presents the dietary tools used to facilitate the collection of the food consumption data.
The Manual of Instructions and Field Operations Manual served as guide to researchers in ensuring
standard procedures during the dietary data collection. The List of Food Item Codes (FIC) was used as
reference for the coding of food identification and/or alternate name crucially needed in the analysis of
energy and nutrient content of each food eaten. The Compilation of Household Food Weights and
Measurements was used during the food recall interview to help members in estimating the amount/size
or measure of food consumed. The Household Food Weights and Measures which has been continuously
updated to include new food products available in the market were used to estimate the equivalent
weights of food consumed by household members. The Compilation of Food Substitute and Translation
of Local Foods in the Philippines was used to determine substitutes of food consumed that were not
found in the Food Composition Table Library or were known by a different name/dialect in the different
localities. The Visual of Foods Compilation containing models/pictures of food items were used to aid
the respondents in correctly identifying the food they consumed. The English and Local Names of
Philippine Fishes is a compilation of different fishes found across the country with its English name and
local name that assisted researchers in properly identifying the different fish species consumed by the
respondents across the major islands.
Figure 3. Dietary tools used to assess the food intake of households and individuals

Data Editing, Processing, and Analysis
The editing of household- and individual-level dietary data was done immediately after data
collection in the field to ensure complete, accurate, and valid data. As data collection was completed in
each barangay, edited dietary forms were transported to the DOST-FNRI for further office editing,
validation, encoding, processing, and analysis. Field survey teams were informed for any inconsistencies,
and errors while they were still in the areas. STATA version 16 was used to organize and analyze the data
of food consumption both at the household and individual levels. Detailed process of editing, processing,
and analysis were discussed in the succeeding parts.
Food Consumption at the Household Level
The household-level dietary data were processed and analyzed as shown in Figure 4. The first
phase involved editing and validation of food intake collected using the different dietary forms as discussed
earlier. Editing and validation were done by the field researchers, team leaders, office-based editors and
validators. After thorough editing by the office editors, the validated data were then encoded in the
Electronic Data Collection System (eDCS) with the corresponding food item code (FIC). After encoding
the dietary data of each province or HUC, proof lists were generated to further check errors and
inconsistencies as part of the manual and machine validation process. Corrections were encoded in the
eDCS until data were completely cleaned and validated.
The second phase involved the determination of the amount of intake, and corresponding energy,
and nutrient intake through the Household Dietary Evaluation System (HDES) software containing the
expanded Philippine Food Composition Table (FCT). The HDES is responsible in the conversion of food
item weights into raw “as purchased”. The actual food weight consumed by the households in a day was
derived after deducting all the amount of leftover (LO), given-out food (GO) and plate waste. To compute
for the one-day per capita food intake, the net total raw “as purchased” weight was divided by the total
number of consumption units (CU) per household. One CU was given to members or visitors who
consumed all the major meals (breakfast, lunch, supper) at home. For members who consumed only one
meal in the entire day, the CU was computed as one meal divided by the actual number of meals of the
household.
The third phase involved the determination of the proportion of households meeting or not meeting
the recommendation based on the 2015 Philippine Dietary Reference Intakes (PDRI). Specifically, the
actual energy intake of households was compared with the Recommended Energy Intake (REI) while the
nutrient intake was compared with the corresponding Estimated Average Requirement (EAR) for specific
nutrients. The percent contribution of the different food groups and subgroups to the total energy and
nutrient intake were computed by dividing the mean energy taken from each food group or subgroup over
the total energy intake and multiplied by 100 to obtain the percent contribution.
Food consumption data at the household level were presented as mean one-day household intake as
well as mean one-day “per capita” intake. However, since the “per capita” food intake did not consider the
age, sex, and physiological status of each household member, it cannot closely capture the actual energy
and nutrient intake of the individuals across age, population groups, and across the different
socio-demographic characteristic. Therefore, the individual food consumption survey was also undertaken
to address the limitations of household food consumption data.

Food Consumption at the Individual Level
The data processing and analysis of the individual-level dietary data involved several steps
similar with the HFCS. The weights of food consumed by the individuals across life stages were
converted into raw “edible portion”. The Individual Dietary Evaluation System (IDES) software was
used to estimate the amount of food, including energy and nutrient intakes of individuals across life
stages. The micronutrient adequacy and inadequacy were estimated using the PC Software for Intake
Distribution Estimation (PC-SIDE) to estimate the usual intake of nutrients and food groups. Inadequacy
of the different micronutrients were computed using the Estimated Average Requirement (EAR) of the
2015 PDRI. Individuals whose intake were below the EAR for a given nutrient were considered to have
inadequate micronutrient intake.
Individual food consumption data were presented as “raw edible” and not as “raw as purchased”
weight. Reporting of individual food consumption by edible portion rather than on “as purchased” form
reflects the actual food intake of individual members as it provides data on the amount of food consumed
after removing the inedible parts like peeling, bones, shells, etc.
Editing and Computation of proportion

validation of food meeting or not meeting
intake data recommendation/
requirements using PDRI
Figure 4. Flowchart of analysis of food intake

Ethics Review
Prior to the implementation of the ENNS, the project proposal with title “THE EXPANDED
NATIONAL NUTRITION SURVEY (ENNS)” was submitted to the FNRI Institutional Ethics Review
Committee (FNRI-IERC) on July 12, 2017 which was subsequently approved on July 31, 2017 with
protocol code FIERC-2017-017.
Written consent form to voluntarily participate in the 2018 and 2019 ENNS was obtained from
the household heads and subject individuals (through the mother or guardian of children, ≤ 7 years old)
prior to interview and collection. For children, Assent Forms 7 to <15 years old, consent was obtained
from them before proceeding with the data collection. Informed consent form was translated into the
different local dialects that are most commonly spoken in the Philippines for ease of understanding across
the country. During the administration of the consent process, purpose of the ENNS, information to be
collected, methods of data collection, potential risks, and benefits of participation, maintaining
confidentiality of information, option to withdraw without penalty or consequences were all explained to
the respondents.
PSA Approval
The PSA approved the ENNS survey design and the questionnaires that were used in the
2018-2019 ENNS through the PSA Board Resolution No. 06, Series of 2018.

HOUSEHOLD FOOD
CONSUMPTION
SURVEY
24
RESULTS

As an integral part of the dietary survey component of the ENNS, the results of the Household
Food Consumption Survey (HFCS) is presented in this section. The HFCS provides a comprehensive
data on the food consumption pattern, energy and nutrient intake of households, the proportion of
households meeting the energy and nutrient adequacy, sources of nutrients as well as the commonly
consumed food groups including processed foods, and SSBs among others.
1. Food Consumption
The 2018 and 2019 HFCS revealed that the typical Filipino diet has remained similar over the
past years as it showed a combination of mainly rice, vegetables, and fish intake. This consumption
pattern was constantly seen in previous dietary surveys.
In terms of the food weight, the total mean one-day household food consumption was 3,021
grams in raw as purchased form (Figure 5). The most consumed food group was cereals and cereal
products with a mean household intake of 1,213 grams. Among the cereals and products, rice and rice
products (1,064 grams) had the highest amount of intake contributing to more than one-third (35.2%) of
the total food intake. Meanwhile, the total mean consumption of vegetables was 468 grams, which was
more than one-eight (15.5%) of the entire average household intake consisting of other vegetables with
321 grams (10.6%) and green leafy and yellow vegetables with a mean of 147 grams (4.9%). On the
other hand, the total mean consumption of fish, meat and poultry was 665 grams, contributing to less than
a quarter (22.0%) of the total food intake, of which fish and fish products recorded 339 grams (11.2%),
meat and meat products had 214 grams (7.1%), and poultry had 113 grams (3.7%). In addition, milk and
milk products had a mean household intake of 188 grams, contributing to less than a tenth (6.2%) of the
total food intake, of which whole milk (5.2%) had 157 grams. Meanwhile, fruits recorded a total mean
consumption of 122 grams (4.1%), which comprised of vitamin C-rich fruits (0.8%) and other fruits at 97
grams (3.2%). Miscellaneous foods which comprised of beverages at 86 grams (2.8%), condiments and
spices at 33 grams (1.1%), and others at 6 grams (0.2%) contributed 4.1% of the total food intake, with
mean intake of 125 grams. Other food groups that contributed less than 3% of the total percent of the
household food consumption are as follows; eggs with 82 grams (2.7%), fats and oils with 53 grams
(1.8%), starchy roots and tubers with 38 grams (1.3%), sugars and syrups and dried beans, nuts and seeds
both contributed 1.1%.

Figure 5. Mean one-day household food consumption and percent contribution to total intake by food
Figure 6 shows the mean one-day household food intake by food groups. Translating the values to
household measures, a typical Filipino household consumed approximately seven (7) cups of cooked rice,
nine and a half (9 1/2) matchbox size of fried fish, and five and a half (5 1/2) cup of boiled vegetables in
a day. These were consumed during the three (3) major meals of the day: breakfast, lunch and supper.
As the major dietary source of energy, cereals and cereal products had the largest quantity of food
consumed, contributing to 40.2% of the total mean household food intake in a day (Table 6). Rice and
rice products constituted to 35.2% of the total intake. The mean daily intake of other cereal products and
corn and corn products were 82 grams and 67 grams, respectively. Meanwhile, intake of starchy roots
and tubers such as potato, taro, and cassava was 38 grams. Another food group under the energy-giving
foods was fats and oils including vegetable oils, butter, and margarine, with 53 grams of recorded daily
intake. The least consumed under the energy-giving food was sugars and syrups at 32 grams per day.
Body-building food group such as fish, meat, and poultry had the second highest consumption at
665 grams per day contributing to almost one-fourth (22.0%) of the total mean consumption of
households (Table 6). The average consumption of fish and fish products is at 339 grams, meat and meat
products at 214 grams and poultry at 133 grams. Milk and milk products which include whole milk and
milk products contributed 6.2% to the mean household intake with 188 grams. The mean intake of eggs
was 82 grams (2.7%), while drid beans, nuts, and seeds was 35 grams (1.1%).
Among the body-regulating food group, vegetables had the third highest consumption at 468 grams
contributing 15.5% to the total food intake (Table 6). The mean intake of green leafy and yellow
vegetables was 147 grams (6.3%) while intake of other vegetables was at 321 grams (9.6%). Fruits at 122
grams per day contributed 4.1% to the total mean household consumption. Other food products which
included beverages, condiments and spices, and other foods were consumed at 125 grams per day.

Table 6. Mean one-day household food consumption and percent contribution to total intake by food
groups: Philippines, 2018-2019 (n=41,419)
Consumption
Food Group/Sub-group Percent of total
kg/yr g/day
ENERGY-GIVING FOOD
Cereals and Cereal Products 443 1213 40.2
Rice and Rice Products 389 1064 35.2
Corn and Corn Products 25 67 2.2
Other Cereal Products 30 82 2.7
Starchy Roots and Tubers 14 38 1.3
Sugars and Syrups 12 32 1.1
Fats and Oils 19 53 1.8
BODY-BUILDING FOOD
Fish, Meat, and Poultry 243 665 22.0
Fish and Fish Products 124 339 11.2
Meat and Meat Products 78 214 7.1
Poultry 41 113 3.7
Eggs 30 82 2.7
Milk and Milk Products 69 188 6.2
Whole Milk 57 157 5.2
Milk Products 11 31 1.0
Dried Beans, Nuts, and Seeds 13 35 1.1
BODY-REGULATING FOOD
Vegetables 171 468 15.5
Green Leafy and Yellow Veg. 54 147 6.3
Other Vegetables 117 321 9.6
Fruits 45 122 4.1
Vitamin C-Rich Fruits 9 26 0.8
Other Fruits 35 97 3.2
OTHER FOOD 45 125 4.1
Beverages 31 86 2.8
Condiments and Spices 12 33 1.1
Others 2 6 0.2
TOTAL FOOD CONSUMED 1103 3021 100
Numbers may not add up to totals due to rounding off.
The comparison of the average one-day household food consumption with the contribution of
different food groups to total household food intake between 2015 and 2018-2019 is presented in Figure
6. In general, a significant reduction was observed in the mean one-day total food intake of households
from 3,400 grams in 2015 to 3,021 grams in 2018-2019.
Disaggregating the estimated total household food intake into food groups, the mean intake of
cereals and cereals products significantly declined between 2015 (1,467 grams) and 2018-2019 (1,213
grams) (p-value=<0.0001) as shown in Figure 6. A decline was also noted in the intake of starchy roots
and tubers from 54 grams in 2015 to 38 grams in 2018-2019 (p-value=0.0023). Also, consumption of
sugars and syrups was reduced significantly from 47 grams in 2015 to 32 grams in 2018-2019
(p-value=0.0002). Similarly, the mean consumption of fish, meat, and poultry was significantly lower in
2018-2019 at 665 grams per day as compared with 2015 at 740 grams (p-value=0.0135), However, the
consumption of this food group to total intake is almost the same at 22%. Intake of body-regulating foods
such as fruits and vegetables slightly decreased in 2015 and 2018-2019 as shown in Figure 6.

On the other hand, a slight increase was noted in the intake of milk and milk products from 175
grams in 2015 to 188 grams in 2018-2019, though the difference was not statistically significant (Figure 6).
Miscellaneous or other foods including all kinds of beverages, and condiments and spices also increased
from 112 grams in 2015 to 125 grams in 2018-2019 but the difference was not statistically significant.
Consumption of eggs among households also increased significantly from 71 grams in 2015 to 82 grams in
2018-2019 (p-value=0.0003). Intake of fats and oils, and dried beans, nuts, and seeds remained almost
similar as well as their percentage contribution to the total food intake between 2015 and 2018-2019 as
shown in Figure 6.
In terms of the contribution of these foods to the total food intake, starchy roots and tubers, sugars
and syrups, fats and oils, eggs, dried beans, nuts, seeds, and fruits were noted to have almost similar
contribution between 2015 and 2018-2019 (Figure 6). Cereals and cereal products contributed nearly half
(43.2% in 2015 and 40.2% in 2018-2019) of the total intake, while fish, meat, and poultry shared almost a
quarter (21.8% in 2015 and 22.0% in 2018-2019) to the total household intake.
Figure 6. Mean one-day household food consumption and percent contribution to total intake by food
group: Philippines, 2015 and 2018-2019
1.1 Food Consumption by Place of Residence
The mean one-day food consumption of rural households (3,030 grams) was higher than the urban
households (3,006 grams) but the difference was not statistically significant. Furthermore, the intake of
households in rural and urban areas varied across food groups as show in Figure 7. By food groups,
consumption of cereals and cereal products was higher in rural areas at 1,254 grams (41.4%) than in urban
areas at 1, 156 grams (38.5%). Fish, meat, and poultry food group was higher in urban areas at 736 grams
(25.5%) than in rural areas at 614 grams (20.3%). Moreover, urban households were noted to have higher
intake of eggs (86 grams), dried beans, nuts, and seeds (36 grams), and milk and milk products (230 grams)
particularly whole milk (184 grams) than their rural household counterparts. On the other hand, rural
households had higher consumption of fruits (129 grams) and vegetables (513 grams) than the urban
households.

Figure 7. Mean one-day household food consumption and percent contribution to total intake by food group
among households in rural and urban areas: Philippines, 2018-2019
1.2 Food Consumption by Wealth Quintile
The income of households directly influenced their capacity to access and buy foods for their
consumption. Table 7 shows the average household food intake by wealth quintile. Overall, the poorest
households had the lowest average amount of food intake at 2,734 grams, and the intake progressively
increased as household wealth improved. Poorest households recorded the least consumption in most of the
food group/sub-groups with mean consumption of 42 grams (1.5%) for fats and oils, 441 grams (16.1%) for
fish, meat and poultry, 59 grams (2.1%) and 91 grams (3.3%) for eggs, and milk and milk products,
respectively. In addition, the poorest households had the least consumption of dried beans, nuts and seeds
at 26 grams (0.9%), vitamin C-rich fruits at 17 grams (0.6%), and miscellaneous foods such as beverages,
condiments/spices and other foods at 109 grams (4.0%).
On the contrary, the richest households had the highest consumption of fats and oils at 68 grams
(2.0%), body-building foods such as fish, meat and poultry at 940 grams (27.4%), eggs at 95 grams (2.8%),
milk and milk products at 308 grams (9.0%), and dried beans, nuts, seeds at 41 grams (1.2%). Moreover,
the richest households had the highest consumption of body-regulating foods such as vegetables and fruits
at 481 grams (14.0%) and 178 grams (5.2%) respectively, as well as intake of miscellaneous foods such as
beverages, condiments and spices and other foods at 135 grams intake (3.9%). The mean intake varies for
rice and rice products. The percent contribution to total intake is decreasing as wealth status improves
(Table 7).
Cereals and cereal products were consumed in large amounts by the poorest (46.4%) and poor
(44.0%) households than that of their richer household counterparts. Intake of vegetables was also higher
among the households belonging to the poorest quintile (503 grams), while the least consumption of
vegetables was found among the households in the rich quintile (436 grams). Starchy roots and tubers,

sugars and syrups, and miscellaneous/other foods such as beverages, and condiments and spices were the
least consumed food groups by the households regardless of wealth status. Higher consumption of more
expensive foods including other cereal products, fats and oils, fruits, milk and milk products, dried beans,
nuts, seeds, and fish, meat, and poultry was observed among households in the rich and richest wealth
quintile than their counterpart households.
Table 7. Mean one-day household food consumption and percent contribution to total intake by food group and
wealth quintile: Philippines, 2018-2019 (n=41,419)
One-day household food consumption in grams
Poorest Poor Middle Rich Richest
Food Group/Sub-Group
Mean Mean Mean Mean Mean
% % % % %
(g) (g) (g) (g) (g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 1269 46.4 1254 44.0 1230 40.2 1172 37.1 1105 32.2
Rice and Rice Products 1068 39.1 1094 38.4 1098 35.9 1053 33.3 985 28.7
Corn and Corn Products 139 5.1 83 2.9 49 1.6 28 0.9 19 0.6
Other Cereal Products 62 2.3 77 2.7 83 2.7 91 2.9 101 3.0
Starchy Roots and Tubers 48 1.8 28 1.0 30 1.0 39 1.2 48 1.4
Sugars and Syrups 34 1.2 33 1.1 32 1.1 31 1.0 30 0.9
Fats and Oils 42 1.5 50 1.7 55 1.8 55 1.7 68 2.0
BODY-BUILDING FOOD
Fish, Meat, and Poultry 441 16.1 558 19.6 681 22.3 794 25.1 940 27.4
Fish and Fish Products 304 11.1 330 11.6 344 11.2 351 11.1 377 11.0
Meat and Meat Products 87 3.2 151 5.3 227 7.4 286 9.0 366 10.7
Poultry 50 1.8 77 2.7 111 3.6 158 5.0 197 5.7
Eggs 59 2.1 81 2.9 89 2.9 90 2.8 95 2.8
Milk and Milk Products 91 3.3 139 4.9 196 6.4 248 7.8 308 9.0
Whole Milk 87 3.2 125 4.4 165 5.4 205 6.5 232 6.8
Milk Products 4 0.1 14 0.5 31 1.0 43 1.3 76 2.2
Dried Beans, Nuts, and Seeds 26 0.9 32 1.1 38 1.2 39 1.2 41 1.2
Vegetables 503 18.4 467 16.4 453 14.8 436 13.8 481 14.0
Green Leafy and Yellow
177 6.5 150 5.3 140 4.6 128 4.1 137 4.0
Vegetables
Other Vegetables 326 11.9 317 11.1 313 10.3 308 9.7 344 10.0
Fruits 112 4.1 89 3.1 119 3.9 128 4.1 178 5.2
Vitamin C-Rich Fruits 17 0.6 17 0.6 27 0.9 28 0.9 44 1.3
Other Fruits 96 3.5 72 2.5 92 3.0 100 3.2 135 3.9
MISCELLANEOUS 109 4.0 119 4.2 133 4.3 129 4.1 135 3.9
Beverages 78 2.9 85 3.0 94 3.1 85 2.7 89 2.6
Condiments and Spices 28 1.0 30 1.1 33 1.1 37 1.2 38 1.1
Others 3 0.1 4 0.1 6 0.2 8 0.2 8 0.2
TOTAL FOOD CONSUMED 2734 100.0 2850 100.0 3055 100.0 3161 100.0 3429 100.0

1.3 Food Consumption by Household Size
The quantity and quality of food consumed by the households were observed to be largely affected
by their respective household size. Collectively, household food intake appeared to be higher in large
households compared to households with fewer members, however the mean per capita consumption
shared per member was found to decrease as household size increased (DOST-FNRI, 2016). This pattern is
shown in Table 8, where households with nine (9) or more members recorded the highest total consumption
of foods at 5,232 grams, but per capita consumption decreased as it was divided to more members. On the
contrary, households with one (1) to two (2) members had the least total intake at 1,484 grams, but much
higher per capita intake was noted between members.
Regardless of household size, the cereals and cereal products specifically rice and rice products
were noted to have the highest consumption, followed by fish, meat, and poultry particularly fish and fish
products, and meat and meat products. Vegetables such as green leafy and yellow vegetables, and other
kinds of vegetables were also consumed in high amounts regardless of household size.
Table 8. Mean one-day household food consumption and percent contribution to total intake by food group
and household size: Philippines, 2018-2019 (n=41,419)
Food Group/Sub-Group 1-2 3-4 5-6 7-8 ≥9
Mean (g) % Mean (g) % Mean (g) % Mean (g) % Mean (g) %
ENERGY-GIVING FOOD
Fats and Oils 24 1.6 46 1.8 60 1.8 76 1.8 83 1.6
BODY-BUILDING FOOD
Poultry 54 3.6 103 4.0 126 3.8 147 3.5 172 3.3
Eggs 38 2.6 74 2.9 94 2.8 109 2.6 113 2.2
Whole Milk 50 3.4 125 4.9 183 5.5 224 5.4 327 6.3
Milk Products 11 0.7 27 6.0 36 1.1 36 0.9 62 1.2
Dried Beans, Nuts, and Seeds 15 1.0 28 1.1 40 1.2 49 1.2 61 1.2
Vegetables 265 17.9 405 15.9 507 15.1 638 15.3 760 14.5
Green Leafy and Yellow Veg. 91 6.2 123 4.8 162 4.8 205 4.9 226 4.3
Fruits 79 5.3 104 4.1 136 4.1 163 3.9 174 3.3
Other Fruits 60 4.1 82 3.2 107 3.2 133 3.2 142 2.7
MISCELLANEOUS 72 4.9 109 4.3 137 4.1 162 3.9 199 3.8
Beverages 53 3.5 75 2.9 94 2.8 111 2.7 135 2.6
Others 3 0.2 5 0.2 7 0.2 7 0.2 9 0.2

Generally, one-day household food consumption of energy-giving foods (cereals and cereal
products, starchy roots and tubers and sugars and syrups), body-building foods (fish and products),
body-regulating foods (all types of vegetables and fruits), and miscellaneous foods was noted to be higher
in the rural than urban areas regardless of the household size. On the contrary, urban households recorded a
higher intake of body-building foods derived from animal sources such as meat and meat products, poultry,
eggs, and milk and milk products compared to rural households regardless of household size. Generally,
consumption of vitamin C-rich fruits were higher among urban while rural households consume more other
fruits. Similarly, urban households had higher consumption of dried beans, nuts and seeds regardless of
household size than their counterpart households in the rural areas.
Table 9. Mean one-day household food consumption by food group, household size, and place of residence: Philippines,
2018-2019 (n=41,419)
Food Group/Sub-Group Rural Urban
1-2 3-4 5-6 7-8 ≥9 1-2 3-4 5-6 7-8 ≥9
ENERGY-GIVING FOOD
Cereals and Cereal Products 573 1031 1409 1813 2357 520 930 1274 1649 2125
Rice and Rice Products 498 901 1230 1606 2055 451 823 1130 1441 1869
Corn and Corn Products 40 68 96 108 172 24 30 42 72 101
Other Cereal Products 35 62 82 100 130 45 77 102 137 156
Starchy Roots and Tubers 19 35 42 56 75 21 33 37 45 55
Sugars and Syrups 16 29 41 52 71 13 22 30 39 43
Fats and Oils 23 45 59 69 88 24 48 60 85 76
BODY-BUILDING FOOD
Fish, Meat, and Poultry 320 549 697 791 974 381 642 803 964 1197
Fish and Fish Products 199 312 390 463 547 193 267 353 423 536
Meat and Meat Products 80 159 207 216 285 113 238 288 346 453
Poultry 41 78 101 113 142 74 137 161 194 207
Eggs 37 72 94 101 106 39 77 95 119 122
Milk and Milk Products 54 127 180 224 356 73 186 271 309 436
Whole Milk 49 112 156 201 298 51 143 220 256 368
Milk Products 5 15 24 23 58 22 43 51 53 68
Dried Beans, Nuts, and Seeds 14 28 38 46 59 16 29 41 53 62
Vegetables 275 446 562 717 848 250 350 431 532 655
Green Leafy and Yellow Veg. 98 137 178 229 264 80 104 140 173 176
Other Vegetables 177 309 385 488 583 170 246 291 359 479
Fruits 79 104 144 186 204 79 105 125 134 138
Vitamin C-Rich Fruits 18 19 28 29 33 20 26 31 33 31
Other Fruits 61 85 116 157 171 59 79 94 101 106
MISCELLANEOUS 73 108 138 163 200 71 110 134 160 195
Beverages 53 73 95 115 135 51 78 91 106 134
Condiments and Spices 17 30 37 43 56 17 27 35 45 54
Others 2 5 6 5 9 3 5 8 9 8
TOTAL FOOD CONSUMED 1483 2575 3405 4218 5337 1487 2530 3301 4088 5103

As presented in the earlier part, total food consumption, on average, was found to increase as
household size increased and as wealth improved. Looking closely on the pattern of food consumption by
household size and wealth, the richest households consumed the highest total amount of food, regardless of
household size. Correspondingly, households in the richest quintile regardless of the number of members,
had the highest intake of almost all food groups, namely energy-giving foods derived from other cereal
products, and body-building foods particularly fish, meat and poultry, eggs, and milk and milk products,
and other vegetables (excluding green leafy and yellow vegetables), and all types of fruits. On the other
hand, households belonging to the poorest quintile regardless of household size had the highest intake of
green leafy and yellow vegetables. In terms of energy-giving foods, the poorest households (except those
with one to two (1-2) members), had the highest consumption of cereals and cereal products. Furthermore,
the poorest households with three to four (3-4), seven to eight (7-8), and nine or more (≥9) members were
observed to have the highest consumption of starchy roots and tubers, and sugars and syrups. Among the
rich households, those with one to two (1-2) members had the least intake of starchy roots and tubers
Table 10. Mean one-day household food consumption by food groups, household size, and wealth quintile: Philippines,
2018-2019 (n=41,419)
Food Group/Sub-Group Poorest Poor
1-2 3-4 5-6 7-8 ≥9 1-2 3-4 5-6 7-8 ≥9
ENERGY-GIVING FOOD
Corn and Corn Products 60 123 154 201 287 31 65 94 125 179
Fats and Oils 18 38 50 58 79 19 44 57 70 89
BODY-BUILDING FOOD
Poultry 28 50 58 62 68 48 70 82 111 101
Eggs 27 59 74 72 58 39 77 96 106 98
Whole Milk 34 83 103 105 167 45 111 147 175 220
Milk Products 1 6 4 3 2 5 12 22 13 17
Dried Beans, Nuts, and Seeds 12 21 33 32 44 13 27 37 44 62
Vegetables 238 443 582 733 834 255 404 516 649 794
Green Leafy and Yellow Veg. 96 153 200 255 292 82 130 164 220 239
Fruits 58 85 117 215 185 55 68 111 120 139
Other Fruits 48 71 94 194 166 43 54 89 98 118
MISCELLANEOUS 69 99 121 136 175 76 102 134 162 169
Beverages 53 71 85 98 122 57 72 95 119 116
Condiments and Spices 16 25 32 37 46 16 27 35 37 48
Others 1 2 4 2 6 3 3 5 7 5

Table 10 continued…
Food Group/Sub-Group Middle Rich Richest
1-2 3-4 5-6 7-8 ≥9 1-2 3-4 5-6 7-8 ≥9 1-2 3-4 5-6 7-8 ≥9
ENERGY-GIVING FOOD
Cereals and Cereal Products 572 998 1343 1799 2222 508 940 1298 1607 2223 524 881 1198 1530 1977
Rice and Rice Products 498 900 1196 1621 1948 446 845 1170 1443 2001 459 780 1067 1366 1791
Corn and Corn Products 33 30 55 66 121 16 21 26 35 87 8 16 26 21 19
Other Cereal Products 41 68 91 112 153 47 75 102 129 135 56 85 104 142 167
Starchy Roots and Tubers 13 29 32 39 43 29 36 42 47 48 28 43 50 53 90
Sugars and Syrups 12 26 39 45 56 14 26 31 45 61 17 24 33 39 47
Fats and Oils 27 46 62 77 85 27 47 62 78 75 38 58 71 100 87
BODY-BUILDING FOOD
Fish, Meat, and Poultry 366 604 754 879 1045 400 687 889 1007 1255 457 798 1022 1223 1536
Fish and Fish Products 203 298 371 471 516 200 307 392 427 532 222 301 420 492 603
Meat and Meat Products 108 204 261 275 352 118 250 317 367 491 152 318 388 491 628
Poultry 56 102 122 133 178 81 131 180 214 232 83 180 214 241 305
Eggs 44 76 101 126 123 43 81 97 114 143 46 77 106 132 146
Milk and Milk Products 77 149 232 271 376 81 191 278 356 514 93 230 339 422 704
Whole Milk 55 131 203 214 298 61 154 232 307 428 74 155 251 354 567

Milk Products 22 18 29 56 78 20 37 47 49 86 19 74 88 68 136
Dried Beans, Nuts, and Seeds 18 31 41 55 67 16 31 42 58 71 18 32 45 60 59
Vegetables 266 378 497 614 720 298 391 448 551 650 301 410 489 633 804
Green Leafy and Yellow Veg. 88 110 156 198 218 96 106 140 167 175 95 113 147 176 204
Other Vegetables 178 268 341 416 502 202 285 307 384 475 206 297 343 457 600
Fruits 77 103 143 143 131 111 112 135 151 175 136 167 187 184 250
Vitamin C-Rich Fruits 16 23 35 36 22 26 24 28 36 34 48 37 44 42 71
Other Fruits 61 80 108 107 109 85 88 107 115 141 89 130 143 142 178
MISCELLANEOUS 76 116 143 175 209 69 112 142 171 198 69 115 145 165 252
Beverages 57 82 100 123 149 45 73 93 113 123 46 77 96 99 171
Condiments and Spices 17 29 34 48 49 20 32 39 50 64 20 31 41 51 70
Others 2 5 8 4 10 4 7 10 8 11 3 7 8 15 11
TOTAL FOOD CONSUMED 1548 2555 3386 4224 5078 1595 2654 3464 4184 5414 1727 2835 3686 4543 5951
34
1.4 Food and Energy Sources
In terms of food sources at the household level, plant-source foods were the major component of the
Filipino diet in 2015 (72.8%) and 2018-2019 (68.5%) as shown in Figure 8. A decrease in the consumption
of plant sources was observed, while a notable increase of almost 10 percentage points was observed in the
contribution of animal food source from 22.4% in 2015 to 31.2% in 2018-2019. On the other hand, a
decrease was observed with the consumption of miscellaneous foods from 4.8% in 2015 to 0.3%
in 2018-2019.
Plant Animal Miscellaneous
Figure 8. Food sources of households: Philippines, 2015 and 2018-2019
In both 2015 and 2018-2019, carbohydrate remained to be the primary source of energy among the
Filipino households (68.8% - 69.0%, respectively), followed by fats (18.8% and 18.1%, respectively), and
protein (12.4% - 12.9%, respectively) as shown in Figure 9. The energy from carbohydrates, protein, and
fat did not differ between 2015 and 2018-2019.
Carbohydrates Protein Fat
Figure 9. Energy sources of households: Philippines, 2015 and 2018-2019

1.5 Trends in Food Consumption (Per capita)
The trends in the per capita food and energy intake between 1978, and 2018-2019 are shown in
Figure 10. Since 2003, the overall per capita food consumption of Filipinos showed a decreasing pattern. A
recent significant decline in the per capita food intake of Filipinos was observed between 2015 (844 grams)
and 2018-2019 (804 grams) (p-value=0.0008). The 2015 per capita food intake of 844 grams provided
approximately 1,865 kilocalories while the 2018-2019 per capita food intake of 803 grams provided
approximately 1,717 kilocalories (p-value=0.0000) (Figure 10). The per capita food intake in 2018-2019
was noticeably the same with that in 1993 with 803 grams, which was remarkably as the lowest per capita
food consumed noted throughout the survey years.
Figure 10. Trends in per capita total food intake of Filipinos: Philippines 1978 to 2018-2019
Figure 11 presents the trends in mean one-day per capita food consumption by food groups. While
the graph shows that the Filipino diet remains a combination of rice-fish-vegetable over the years,
reduction was noted in the per capita consumption of energy-giving foods such as cereals and cereal
products (from 358 grams in 2015 to 315 grams in 2018-2019) specifically the rice and rice products from
308 grams in 2015 to 276 grams in 2018-2019 (Figure 11-A). Decreasing trends in the consumption of
starchy roots and tubers (from 12 grams in 2015 to 10 grams in 2018-2019), sugars and syrups (from 11
grams in 2015 to 8 grams in 2018-2019), and fats and oils (from 15 grams in 2015 to 14 grams in
2018-2019) were also noted.
Between 1978 and 2018-2019 period, an increasing consumption was observed in body-building
foods particularly meat and meat products (from 23 grams in 1978 to 58 grams in 2018-2019), poultry
(from 7 grams in 1978 to 31 grams in 2018-2019), and eggs (from 8 grams in 1978 to 22 grams in
2018-2019) as shown in Figure 11-B. On the contrary, intake of fish and fish products slightly decreased
between 2008 (110 grams) and 2018-2019 (94 grams). Meanwhile, consumption of milk and milk products,
and dried beans, nuts, and seeds were observed to fluctuate from 1978 to 2018-2019.

Among the body-regulating foods, an opposite trend has been observed in the per capita
consumption of fruits and vegetables over the years (Figure 11-C). While intake of vegetables gradually
decreased from 1978 to 1993, it slightly increased from 2003 to present. On the other hand, consumption of
fruits slightly increased from 104 grams in 1978 to 107 grams in 1987. A sharp decline was seen in the next
years ending with an alarmingly low mean intake of 34 grams recorded in the 2018-2019 survey period.
A. Energy-Giving Food
B. Body-Building Food
C. Body-Regulating Food
Figure 11. Trends in mean one-day per capita food intake among Filipino households by food groups: Philippines, 1978
to 2018-2019

2. Commonly Consumed Foods among the Households
As a staple food of Filipino households, well-milled rice has remained the most commonly
consumed food among the households more frequently of the past years with 95.3% of households
consuming, and a mean intake of 1,028 grams per day in 2018 and 2019 (Table 11). This was followed
by other basic food commodities such as coarse salt (69.1%), coconut oil (65.0%), onion bulb (52.8%),
and brown sugar (41.0%). Chicken egg ranked fifth (43.9%) of the most commonly consumed food by
the households. This was followed by garlic bulb (43.5%), 3-in-1 coffee (37.1%), soy sauce (36.6%), and
seasoning, vetsin (32.5%).
Table 11. Top 30 commonly consumed food items and percent of households consuming: Philippines
2018-2019
Percent of Households
Food Item Mean Intake (g)
Consuming
1 Rice, well-milled 95.3 1028
2 Salt, coarse 69.1 12
3 Oil, coconut 65.0 30
4 Onion, bombay bulb 52.8 20
5 Egg, chicken 43.9 79
6 Garlic bulb (bawang) 43.5 7
7 Sugar, brown 41.0 18
8 Coffee (3-in-1) 37.1 19
9 Soy sauce 36.6 14
10 Seasoning, vetsin 32.5 1
11 Pure coffee, instant 30.9 2
12 Tomato (kamatis) 22.6 23
13 Filled milk, powdered 22.1 96
14 Seasoning mix, powdered (Ajinomoto Ginisa Mix) 21.2 1
15 Vinegar, cane 18.0 7
16 Eggplant (talong) 17.4 38
17 Horseradish tree lvs (malunggay) 17.4 16
18 String/Yard long bean pod, green (sitaw) 15.3 26
19 Squash fruit (kalabasa) 14.1 46
20 Ginger (luya) 13.8 4
21 Pork, lean 13.6 37
22 Sardines, in tomato sce, cnd 13.0 32
23 Okra 12.8 12
24 Pandesal 12.5 12
25 Oil, palm 12.4 6
26 Carrot 12.2 8
27 Pork belly (liempo) 12.2 33
28 Salt, iodized 11.4 2
29 Cabbage, green (repolyo) 10.5 18
30 Scad, round (galunggong) 9.7 34
Aside from rice, pandesal was included in the list of most commonly consumed food items with
12.5% households consuming, and a mean intake of 12 grams (Table 12). For meat and products, lean pork
(13.6%, 37 grams) and liempo (12.2%, 33 grams) were the most commonly consumed, while hotdog
(10.7%, 31 grams), and sardines in tomato sauce (13.0%, 32 grams) were the most popular processed foods
consumed by the households. Among milk and milk products, instant powdered filled milk was the most
common type of milk consumed by the households, with 22.1% of households consuming and a daily mean
intake of 96 grams.

Meanwhile, vegetables such as malunggay leaves (17.4%, 16 grams), talong (17.4%, 38 grams),
sitaw (15.3%, 26 grams), kalabasa fruit (14.1%, 46 grams), luya (13.8%, 4 grams), and carrots (12.2%, 8
grams) were recorded to be in the top 30 most commonly consumed food items. Among the fruits, kamatis
(22.6%, 23 grams), banana, saba (5.6%, 33 grams), calamansi (3.8%, 4 grams), banana, latundan (3.4%, 14
grams), and banana, lacatan (2.4%, 10 grams) were included as commonly consumed fruits. Among the
miscellaneous food items, vetsin (32.5%, 1 gram), powdered seasoning mix (21.2%, 1 gram), coarse salt
(69.1%, 12 grams) and 3-in-1 coffee (37.1%, 19 grams) and pure instant coffee (30.9%, 2 grams) were also
in the most commonly consumed food items.
Table 12. Commonly consumed food items by food group/sub-group and proportion of households
consuming: Philippines, 2018-2019
Proportion of Proportion of
Mean Mean
Food Item Households Food Item Households
Intake (g) Intake (g)
Consuming Consuming
ENERGY-GIVING FOOD
Cereals and Cereal Products Sugars and Sugar Products
Rice, well-milled 95.8 1028 Sugar, brown 40.1 18
Pandesal 12.5 12 Sugar, white, refined 8.8 3
Instant noodles 7.4 8 Softdrinks, cola 6.6 4
Cookies, sandwich type, cream-filled 6.7 2 Carrageenan gel, assorted fruit-flvr 2.2 2
Cracker, salted 6.1 1 Candy, hard 1.9 n
Starchy Roots and Tubers Fats and Oils
Potato (patatas) 7.8 11 Oil, coconut 65.0 30
Taro (ube) 3.8 10 Oil, palm 12.4 6
Sweet potato, white (kamote, puti) 1.3 5 Coconut milk 8.5 6
Sweet potato, yellow (kamote, dilaw) 0.9 3 Peanut butter 1.8 1
Cassava (balinghoy) 0.7 5 Mayonnaise 1.8 1
BODY-BUILDING FOOD
Fish, Meat and Poultry
Fresh Fish Processed Meat
Scad, round (galunggong) 9.7 34 Hotdog 10.7 31
Milkfish (bangus) 8.6 35 Corned beef, cnd 5.2 14
Tilapia 8.7 44 Sausage, pork 2.8 6
Tuna, frigate 5.6 21 Meat loaf 2.1 6
Scad, big-eye (matangbaka) 3.6 13 Chorizo 1.0 2
Dried Fish Poultry
Sardine, indian, dried 6.6 10 Chicken breast 7.9 27
Scad, round, dried 3.3 5 Chicken white meat 6.6 20
Anchovy, long-jawed, dried 2.3 2 Chicken leg/drumstick 6.6 17
Bulador, dried 0.5 1 Chicken wing 4.6 10
Scad, big-eye, dried 0.5 1 Chicken thigh 2.5 8
Processed Fish Eggs
Sardines, in tomato sce, cnd 13.0 32 Egg, chicken, whole 43.9 79
Fish paste, ginamos 6.8 4 Egg, duck, whole 0.6 1
Fish sauce 4.2 1 Egg, duck, whole, salted 0.6 1
Scad, round, smoked 2.1 4 Egg, quail 0.5 0
Tuna flakes, in veg oil, cnd 0.5 1 Egg, duck, fertilized, boiled 0.1 0
Crustaceans and Mollusks Milk and milk products
Squid (pusit) 1.8 7.0 Filled milk, pwdr 22.1 96
Shrimp paste, alamang 2.0 2 Growing-up (1-3 y/o), pwdr 2.7 19
Shrimp, banana prawn 1.6 3 Full cream, pwdr 2.2 9
Shrimp, small marine, dried 0.7 n Infant formula, pwder 2.6 20
Shrimp, greasy back 0.5 1 Growing-up (3-5 y/o), pwder 1.2 1
Fresh Meat Dried Beans, Nuts and Seeds
Pork, lean 13.6 37 Soy sauce 36.6 14
Pork belly (liempo) 12.2 33 Mung bean seed, green, dried 7.6 11
Pork ham 4.2 13 Noodles, mung bean starch 1.0 1
Beef lean meat 2.2 7 Mung bean sprout 1.1 2
Pork chop 1.6 6 Soybean cheese, hard curd 1.5 3
Organ Meat
Chicken liver 1.8 4
Pork liver 1.5 2
Pork blood 1.4 2
Pork intestine, small 0.6 1
Chicken gizzard 0.7 1

Table 12 continued...
Proportion of Proportion of
Mean Mean
Food Item Households Food Item Households
Intake (g) Intake (g)
Consuming Consuming
Vegetables Fruits
Green, Leafy and Yellow Vegetables Vitamin C-Rich Fruits
Horseradish tree lvs (malunggay) 17.4 16 Tomato (kamatis) 22.6 23
Squash fruit (kalabasa) 14.1 46 Calamansi/Philippine lemon 3.8 4
Carrot 12.2 8 Mango, indian, unripe 0.9 3
Sweet potato lvs (talbos ng kamote) 8.3 19 Mango, manila super, ripe 0.7 3
Malabar nightshade lvs (talbos ng gabi) 5.9 9 Papaya fruit, ripe 0.6 3
Other Vegetables Other Fruits
Onion, bombay bulb (sibuyas) 52.8 20 Banana, saba 5.6 33
Garlic bulb (bawang) 43.5 7 Banana, latundan 3.4 14
Eggplant (talong) 17.4 38 Banana, lacatan 2.4 10
String/Yard long bean pod, green (sitaw) 15.3 26 Banana, saba, w/ sugar, fried 0.9 2
Ginger (luya) 13.8 4 Apple, red 0.8 2
MISCELLANEOUS
Salt, coarse 69.1 12
Coffee (3-in-1) 37.1 19
Seasoning, vetsin 32.5 1
Pure instant coffee 30.9 2
Seasoning mix, powdered 21.2 1
(Ajinomoto Ginisa Mix)
2.1 Commonly Consumed Foods by Place of Residence
Foods consumed by the households in rural and urban areas may differ depending on the available
and accessible foods in their localities. Results showed that in both rural and urban households, rice was the
top commonly consumed food item, recording 94.2% and 97.0% consuming, respectively, with a mean
intake of 1,066 grams and 978 grams, respectively. This was followed by salt (73.0%, 14 grams), coconut
oil (64.4%, 29 grams), onion (53%, 19 grams), and brown sugar (47.7%, 23 grams) among the rural
households. Meanwhile apart from rice, coconut oil (65.8%, 31 grams), salt (63.6%, 10 grams), onion
(52.5%, 22 grams), and chicken egg (46.3%, 83 grams) were the commonly consumed food items among
the urban households (Table 13).
Among the fruits, kamatis was the top most commonly consumed fruit consumed by both rural
and urban households, with 21.6 % and 24.1%, respectively, and having both 23 grams mean intake. Addi-
tionally, the commonly consumed vegetables among the households in rural areas were malunggay leaves
(20%, 19 grams), followed by talong (17.6%, 41 grams), and sitaw (15.3%, 30 grams). Meanwhile, carrot
(17.5%, 12 grams), talong (17.2%, 33 grams), and sitaw (15.3%, 22 grams) were the commonly consumed
vegetables in the urban areas.
For the canned goods, sardines in tomato sauce (14.7%, 36 grams) were the most commonly
consumed among the rural households. Meanwhile, 3-in-1 coffee was also included in the most commonly
consumed food item in both rural (32.7% consuming, 17 grams intake) and urban (43.3% consuming, 23
grams intake) households. Regardless of the place of residence, chicken egg was commonly consumed
among the rural (42.1% consuming, 76 grams intake) and urban (46.3% consuming, 83 grams intake),
followed by lean pork (10.9% consuming, 30 grams) in rural and (17.3% consuming, 47 grams) in urban
households. Hotdog was commonly consumed among urban households (14.2% consuming, 40 grams
intake). For miscellaneous food items, coconut oil and soy sauce were the most commonly consumed in
both rural and urban areas.

Table 13. Top 30 commonly consumed food items and proportion of households consuming, by place of
Rural Urban
Food Item % of Hhs Mean Food Item % of Hhs Con- Mean
Consuming Intake (g) suming Intake (g)
1 Rice, well-milled 94.2 1066 1 Rice, well-milled 97.0 978
2 Salt, coarse 73.0 14 2 Oil, coconut 65.8 31
3 Oil, coconut 64.4 29 3 Salt, coarse 63.6 10
4 Onion, bombay bulb 53.0 19 4 Onion, bombay bulb 52.5 22
5 Sugar, brown 47.7 23 5 Egg, chicken 46.3 83
6 Garlic bulb 45.2 7 6 Coffee (3-in-1) 43.3 23
7 Egg, chicken 42.1 76 7 Garlic bulb 41.0 7
8 Soy sauce 34.3 13 8 Soy sauce 39.7 15
9 Seasoning, vetsin 36.1 1 9 Sugar, brown 31.8 13
10 Coffee (3-in-1) 32.7 17 10 Seasoning, Vetsin 27.7 1
11 Pure instant coffee 35.0 2 11 Pure instant coffee 25.2 2
12 Filled milk, pwdr 21.7 89 12 Tomato (kamatis) 24.1 23
13 Tomato (kamatis) 21.6 23 13 Filled milk, pwdr 22.6 105
Seasoning mix, powdered (Ajinomoto
14 21.2 1 14 Seasoning mix, powdered 21.4 1
Ginisa Mix)
15 Horseradish tree lvs (malunggay) 20.0 19 15 Vinegar, cane 19.6 7
16 Eggplant (talong) 17.6 41 16 Pandesal 18.6 19
17 Vinegar, cane 16.9 7 17 Carrot 17.5 12
18 String/Yard long bean pod, (sitaw) 15.3 30 18 Pork, lean 17.3 47
19 Sardines, in tomato sauce, canned 14.7 36 19 Eggplant (talong) 17.2 33
20 Squash fruit (kalabasa) 14.0 53 20 Pork belly (liempo) 16.7 43
21 Ginger (luya) 14.1 3 21 String/Yard long bean pod (sitaw) 15.3 22
22 Okra 12.2 12 22 Squash fruit (kalabasa) 14.4 38
23 Coffee creamer, non-dairy 11.6 2 23 Oil, palm 14.2 7
24 Oil, palm 11.1 5 24 Hotdog 14.2 40
25 Salt, Iodized 11.0 2 25 Okra 13.8 12
26 Pork, lean 10.9 30 26 Horseradish tree lvs (malunggay) 13.6 12
27 Sweet potato lvs 9.8 22 27 Ginger (luya) 13.4 4
28 Vinegar, coconut 9.5 4 28 Cabbage, green (repolyo) 13.6 23
29 Coconut milk (gata) 9.4 8 29 Salt, iodized 12.0 2
30 Fish paste, ginamos 9.2 6 30 Scad, round (galunggong) 11.6 40
2.2 Commonly Consumed Foods by Wealth Quintile
Rice, being the most commonly consumed food item, recorded to be highest among households in
the middle (1,063 grams) and poorest income (1,062 grams) groups as shown in Table 14. Chicken egg,
and filled milk were included in the list of commonly eaten food items regardless of household wealth.
Sardines in tomato sauce, canned was commonly eaten by the poorest, poor, and middle-income
households. Hotdog consumption was common among the rich and richest income households.

Table 14. Top 30 commonly consumed food items and percent of households consuming by wealth quintile: Philippines, 2018-2019
Poorest Poor Middle
% of Hhs Mean % of Hhs Mean % of Hhs Mean
Food Item Food Item Food Item
Consuming Intake (g) Consuming Intake (g) Consuming Intake (g)
1 Rice, well-milled 89.5 1041 1 Rice, well-milled 94.6 1062 1 Rice, well-milled 97.1 1063
2 Salt, coarse 76.2 14 2 Salt, coarse 71.9 13 2 Oil, coconut 70.0 33
3 Oil, coconut 55.7 22 3 Oil, coconut 66.9 29 3 Salt, coarse 68.9 12
4 Sugar, brown 49.2 25 4 Onion, bombay bulb 51.1 18 4 Onion, bombay bulb 55.3 21
5 Onion, bombay bulb 42.8 13 5 Sugar, brown 45.6 21 5 Egg, chicken 46.5 85
6 Seasoning, Vetsin 40.6 2 6 Egg, chicken 44.7 79 6 Garlic bulb 45.5 7
7 Garlic bulb 36.0 5 7 Garlic bulb 42.1 6 7 Sugar, brown 40.5 18
8 Egg, chicken 34.0 57 8 Coffee (3-in-1) 37.1 19 8 Coffee (3-in-1) 40.4 22
9 Coffee, (3-in-1) 30.4 15 9 Seasoning, vetsin 36.0 2 9 Pure instant coffee 40.4 2
10 Pure instant coffee 29.5 2 10 Soy sauce 35.2 13 10 Soy sauce 39.2 15
11 Soy sauce 29.1 11 11 Pure instant coffee 32.1 2 11 Seasoning, vetsin 32.1 1
12 Horseradish tree lvs (malunggay) 22.4 23 12 Seasoning mix, powdered 21.9 1 12 Seasoning mix, powdered 23.4 1
(Ajinomoto) (Ajinomoto)
13 Sardines, in tomato sce, cnd 17.7 44 13 Filled milk, pwdr 21.3 86 13 Filled milk, pwdr 24.3 109
14 Eggplant (talong) 16.2 37 14 Horseradish tree lvs (malunggay) 20.0 19 14 Tomato (kamatis) 24.2 25
15 Filled milk, pwdr 16.5 64 15 Tomato (kamatis) 19.6 18 15 Vinegar, cane 19.6 7

16 Seasoning mix, powdered 15.3 1 16 Eggplant (talong) 18.8 41 16 Eggplant (talong) 17.9 40
(Ajinomoto)
17 String/Yard long bean pod(sitaw) 14.8 29 17 Sardines, in tomato sce, cnd 17.2 43 17 Horseradish tree lvs (malunggay) 17.4 17
18 Tomato (kamatis) 13.7 12 18 Vinegar, cane 16.4 6 18 String/Yard long bean pod (sitaw) 15.7 26
19 Squash fruit (kalabasa) 12.9 52 19 String/Yard long bean pod (sitaw) 15.6 29 19 Pork, lean 15.4 40
20 Sweet potato lvs 12.0 29 20 Squash fruit (kalabasa) 15.0 49 20 Squash fruit (kalabasa) 14.6 46
21 Vinegar, cane 11.7 4 21 Okra 13.0 12 21 Ginger (luya) 14.6 4
22 Okra 11.4 12 22 Ginger (luya) 12.2 3 22 Pandesal 13.8 14
23 Coconut milk (gata) 10.8 11 23 Oil, palm 11.1 5 23 Carrot 13.3 7
24 Corn grits, white 10.7 115 24 Scad, round (galunggong) 10.1 35 24 Pork belly (liempo) 13.0 34
25 Ginger (luya) 10.5 3 25 Sweet potato lvs 9.6 21 25 Okra 13.0 12
26 Vinegar, coconut 10.3 4 26 Coconut milk 9.0 7 26 Sardines, in tomato sce, cnd 12.7 32
27 Sardine, indian, dried 10.2 15 27 Vinegar, coconut 9.1 4 27 Oil, palm 11.9 6
28 Oil, palm 9.2 4 28 Sardine, indian, dried 8.2 12 28 Salt, iodized 11.6 2
29 Coffee, roasted 8.6 2 29 Malabar nightshade lvs 7.2 11 29 Cabbage, green (repolyo) 11.6 20
30 Malabar nightshade lvs 8.3 13 30 Coffee, roasted 3.1 1 30 Scad, round (galunggong) 11.4 40
42
43
Table 14 Continued…
Rich Richest
Food Item % of Hhs Consuming Mean Intake (g) Food Item % of Hhs Consuming Mean Intake (g)
1 Rice, well-milled 98.3 1011 1 Rice, well-milled 98.2 938
2 Oil, coconut 69.1 35 2 Oil, coconut 63.6 33
3 Salt, coarse 66.1 11 3 Onion, bombay bulb 59.8 29
4 Onion, bombay bulb 57.4 24 4 Salt, coarse 59.4 10
5 Egg, chicken 47.6 87 5 Garlic bulb 48.6 10
6 Garlic bulb 46.9 9 6 Egg, chicken 48.0 90

7 Coffee (3-in-1) 41.0 22 7 Soy sauce 40.0 16
8 Soy sauce 41.0 17 8 Coffee (3-in-1) 37.4 19
9 Sugar, brown 34.3 14 9 Pure instant coffee 32.3 2
10 Pure instant coffee 29.9 2 10 Sugar, brown 31.8 12
11 Tomato (kamatis) 27.2 27 11 Tomato (kamatis) 31.0 35
12 Seasoning, Vetsin 26.9 1 12 Seasoning, Vetsin 24.2 1
13 Filled milk, pwdr 26.5 126 13 Filled milk, pwdr 22.7 101
14 Seasoning mix, powdered 24.4 2 14 Seasoning mix, powdered 21.5 2
(Ajinomoto Ginisa Mix)
15 Vinegar, cane 22.3 10 15 Vinegar, cane 21.5 9
16 Pork belly (liempo) 17.7 48 16 Carrot 20.3 16
17 Eggplant (talong) 17.1 35 17 Pork belly 19.8 59
18 Pork, lean 17.0 44 18 Pandesal 19.8 20
19 Pandesal 16.5 16 19 Pork, lean 19.7 62
20 Carrot 16.0 11 20 Salt, Iodized 18.1 3
21 String/Yard long bean pod (sitaw) 15.5 23 21 Ginger (luya) 17.9 5
22 Ginger (luya) 15.3 4 22 Oil, palm 17.1 9
23 Salt, Iodized 13.2 2 23 Eggplant (talong) 16.9 34
24 Oil, palm 13.9 7 24 Coffee creamer, non-dairy 16.3 3
25 Squash fruit (kalabasa) 14.7 42 25 Cabbage, green (repolyo) 15.4 29
26 Hotdog 14.6 41 26 Potato (patatas) 15.0 25
27 Okra 13.7 12 27 String/Yard long bean pod (sitaw) 14.5 22
28 Horseradish tree lvs (malunggay) 13.7 12 28 Hotdog 13.9 43
29 Cabbage, green (repolyo) 13.4 22 29 Okra 13.4 12
30 Coffee creamer, non-dairy 12.2 3 30 Squash fruit (kalabasa) 13.4 40

3. Consumption of Processed Foods
In general, results showed that the overall mean consumption of processed foods was higher among
urban households at 715 grams than rural households at 572 grams (Table 15). Furthermore, urban
households had higher mean intake of slightly processed rice and rice products (105 grams) such as
fermented, pre-mix, ready-to-eat noodles, other cereal foods (94 grams) such as canned, bread,
cake/pastry, cookie/ biscuit/ cracker, pudding, pie, wheat flour, instant noodles, noodles, pasta, chip,
crackling, curl, puff, oats, cereal baby food, breakfast cereal, and pre-prep, and fats and oils (51 grams)
than their rural household counterparts.
Among the body-building foods, urban households had higher mean consumption of processed
meat (108 grams) such as canned, sausages, dried, smoked, cured, frozen products, and pre-prep meat
products than rural households. However, rural households had higher mean intake of processed fish (88
grams) such as canned, dried, smoked, cured, frozen products, fermented, and pre-prep fish products than
those in the urban areas. Mean intake of whole milk (e.g. fresh, liquid, powder, canned, evaporated milk,
condensed) and milk products (e.g. cheese, spread, cheddar, cottage cheese, yogurt cream, ice cream) were
higher among urban than rural households.
Urban households had a slightly higher mean intake of processed vegetables (pickled, salted,
strained, canned in brined) and fruits (canned, preserved) than rural households, however the percentage
of consumption did not differ as shown in Table 15. For miscellaneous processed foods, both rural (106
grams intake, 18.6% consuming) and urban (110 grams intake, 15.4% consuming) households did not
differ in the mean consumption.

Table 15. Mean one-day household and percent consumption of processed food by food group and
Place of Residence
All
Rural Urban
Mean Mean Mean
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 91 14.3 81 14.1 105 14.6
Rice and Rice Products
(fermented, pre-mix, ready-to-eat, 7 1.1 6 1.0 9 1.2
noodles)
Corn and Corn Products
(canned, starch, flour, curl, chip, corn
2 0.2 1 0.2 2 0.3
Flake, fried and seasoned, popcorn,
taco shell)
Other Cereal Products
(canned, bread, cake/pastry, cookie/
Biscuit/ cracker, pudding, pie, wheat
82 13.0 74 12.9 94 13.1
flour, instant noodles, noodles, pasta,
chip, crackling, curl, puff, oats, cereal
baby food, breakfast cereal, pre-prep)
Starchy Roots and Tubers
(chip, french fries, hash, flour, starch, 1 0.2 1 0.1 2 0.2
brined)
Sugars and Syrups
(canned, candy, chocolate, jam, jelly,
sweetened/ candied fruit, softdrink, syrup, 9 1.6 10 1.7 10 1.3
icepop)
Fats and Oils
(oil, butter, margarine, mayonnaise, sand- 46 7.2 42 7.3 51 7.1
wich spread, chicharon)
BODY-BUILDING FOOD
Fish, Meat, and Poultry 163 25.8 154 26.8 175 24.5
Fish and Fish Products
(canned, dried, smoked, cured, frozen, 79 12.5 88 15.3 67 9.4
products, fermented, pre-prep)
Meat and Meat Products
(canned, sausages, dried, smoked, 84 13.2 66 11.5 108 15.1
cured, frozen products, pre-prep)
Poultry
(canned, sausages, smoked, cured, n n n n n n
frozen products, pre-prep)
Eggs
1 0.1 1 0.1 1 0.2
(century egg, pickled)
Milk and Milk Products 190 30.0 160 27.9 231 32.3
Whole Milk
(fresh, liquid, powder, canned, 159 25.1 140 24.4 185 25.9
evaporated milk, condensed)
Milk Products
(cheese filled, spread, cheddar, native
Cottage, RTDs, cultured, 31 4.9 20 3.5 46 6.4
reconstituted, yoghurt cream,
ice cream)
Dried Beans, Nuts, and Seeds
(canned, fermented, roasted, fried and
19 3.1 16 2.9 23 3.3
seasoned, dehydrated, salted, noodle, soy
drinks, pudding, curd)

Table 15. continued…

Place of Residence
All
Rural Urban
Mean Mean Mean
% % %
(g) (g) (g)
Vegetables 3.3 0.5 2 0.4 5 0.7
Green Leafy and Yellow Veg.
n n n n n n
(pickled, salted, strained)
Other Vegetables
(canned, canned in brine, pickled, 3.3 0.5 2 0.3 5 0.7
preserved)
Fruits 1.3 0.2 1 0.2 2 0.2
Vitamin C-Rich Fruits
(canned, bottle) n n n n n n
Other Fruits
1.3 0.2 1 0.2 2 0.2
(canned, preserved)
MISCELLANEOUS 108 17.11 106 18.6 110 15.4
Beverages
(alcoholic, chocolate drinks powder,
RTDs, juice drinks, tea drinks, powder
drinks, instant milk tea in 86 13.5 85 14.9 85 11.9
liquid/powder, canned/powder instant
soup)
Condiments and Spices
(powder, bouillon, mixes, seasonings 19 2.9 17 3.0 20 2.8
liquid/powder, catsup, sauces, gravy)
Others
(non-dairy creamer, gelatin, gelatin
4 0.7 4 0.6 5 0.7
powder, baking powder/soda, yeast,
artificial sweetener, breading mix)
TOTAL PROCESSED FOOD COSNUMED 633 100.0 572 100.0 715 100.0
n (negligible) if: less than 0.5g;
less than 0.05% for contribution
Looking at the consumption of processed foods across the household wealth quintile, the mean
amount of processed foods consumed increased as wealth status improved (Table 16). Specifically, the
poorest households had the least intake of processed foods (434 grams) while the richest income
households (845 grams) had the highest intake. This pattern of processed food consumption holds true for
all food groups and sub-food groups as shown in Table 16. However, the poorest households were
consuming a higher intake of processed fish and fish products (22.3%) than those in the richest income
households (6.4%). While processed foods under the meat and meat products consumed more by the richest
households at 15.8%. The proportion of households consuming milk and milk products increased as wealth
of households improved.

Table 16. Mean one-day household and percent consumption of processed food by food group and wealth
% % % % %
(g) (g) (g) (g) (g)
ENERGY-GIVING FOOD
Rice and Rice Products
(fermented, pre-mix, ready-to-eat, 6 1.4 8 1.4 7 1.1 7 1.0 8 0.9
noodles)
Corn and Corn Products
(canned, starch, flour, curl, chip,
corn 1 0.2 1 0.1 2 0.3 2 0.2 3 0.3
Flake, fried and seasoned, popcorn,
taco shell)
Other Cereal Products
(canned, bread, cake/pastry, cookie/
biscuit/ cracker, pudding, pie, wheat
63 14.4 77 13.9 83 12.7 91 12.4 101 12.0
flour, instant noodles, noodles, pasta,
chip, crackling, curl, puff, oats, cereal
baby food, breakfast cereal, pre-prep)
Starchy Roots and Tubers
n n n n 1 0.1 2 0.3 3 0.3
(chip, french fries, hash, flour, starch, brined)
Sugars and Syrups
(canned, candy, chocolate, jam, jelly, sweetened/ 7 1.6 9 1.6 11 1.7 12 1.6 11 1.3
candied fruit, softdrink, syrup, icepop)
Fats and Oils
(oil, butter, margarine, mayonnaise, sandwich 29 6.7 41 7.3 48 7.3 51 6.9 64 7.6
spread, chicharon)
BODY-BUILDING FOOD
Fish and Fish Products
(canned, dried, smoked, cured,
97 22.3 94 16.9 76 11.6 66 9.0 54 6.4
frozen, products, fermented,
pre-prep)
Meat and Meat Products
(canned, sausages, dried, smoked, 34 7.7 65 11.6 90 13.7 113 15.3 134 15.8
cured, frozen products, pre-prep)
Poultry
(canned, sausages, smoked, cured, n n n n n n n n n n
frozen products, pre-prep)
Eggs
n 0.1 n 0.1 1 0.1 1 0.1 2 0.3
(century egg, pickled)
Whole Milk
(fresh, liquid, powder, canned, 89 20.5 126 22.6 165 25.2 206 27.9 233 27.6
evaporated milk, condensed)
Milk Products
(cheese filled, spread, cheddar, native
Cottage, RTDs, cultured, 4 0.9 14 2.5 31 4.7 42 5.8 76 9.0
reconstituted, yoghurt cream,
ice cream)
Dried Beans, Nuts, and Seeds
(canned, fermented, roasted, fried and seasoned,
12 2.7 16 2.9 21 3.1 25 3.4 25 3.0
dehydrated, salted, noodle, soy drinks, pudding,
curd)
n (negligible) if: less than 0.5g

Table 16 Continued…
% % % % %
(g) (g) (g) (g) (g)
Vegetables 1 0.2 2 0.4 3 0.4 4 0.5 8 0.9
Green Leafy and Yellow Veg.
n n n n n n n n n n
(pickled, salted, strained)
Other Vegetables
(canned, canned in brine, pickled, 1 0.2 2 0.4 3 0.4 4 0.5 8 0.9
preserved)
Fruits n 0.1 1 0.2 1 0.1 2 0.2 4 0.4
Vitamin C-Rich Fruits
n n n n n n n n n n
(canned, bottle)
Other Fruits
n 0.1 1 0.2 1 0.1 2 0.2 4 0.4
(canned, preserved)
MISCELLANEOUS 92 21.1 103 18.4 116 17.7 114 15.4 119 14.1
Beverages
(alcoholic, chocolate drinks powder,
RTDs, juice drinks, tea drinks,
78 17.9 84 15.1 93.4 14.3 84 11.4 88 10.4
powder drinks, instant milk tea in
liquid/powder, canned/powder instant
soup)
Condiments and Spices
(powder, bouillon, mixes, seasonings 12 2.9 16 2.8 18.6 2.8 23 3.2 24 2.9
liquid/powder, catsup, sauces, gravy)
Others
(non-dairy creamer, gelatin, gelatin
2 0.4 3 0.6 3.8 0.6 6 0.8 7 0.8
powder, baking powder/soda, yeast,
artificial sweetener, breading mix)
TOTAL PROCESSED FOOD COSNUMED 434 100.0 558 100.0 655.6 100.0 737 100.0 845 100.0

3.1 Consumption of Fortified Food Products with Sangkap Pinoy Seal (SPS)
The consumption of fortified food products with SPS by place of residence, and across wealth
quintile are shown in Figure 12. Households in the urban areas (129 grams) consumed more products with
SPS compared to those in rural areas (108 grams), but the difference was not statistically significant. An
increasing consumption of fortified food products with SPS was noted as wealth quintile increased.
Figure 12. Mean one-day household consuming processed food with Sangkap Pinoy Seal by place of
residence and wealth quintile: Philippines, 2018-2019
4. Meals Eaten Out of Home

Meals eaten out of home refers to the meals consumed away from home by any member of the
household excluding home-prepared meals or baon consumed outside the home. Changes on the Filipino
lifestyle due to urbanization or modernization have led to changes in eating patterns of Filipino households
over time.
Overall, about one (1) in every three (3) households (27.0%) recorded to eat out of home during
any of the meals in a day, with lunch and snacks being more frequently consumed away from home than
the other meals (Table 17). A slightly higher proportion of urban households (30.9%) were observed to eat
outside the home compared to rural households (24.0%). Across wealth, an increasing proportion of
households eating outside their home was noted with increasing wealth. About one-fifth of the rich and
richest households recorded to eat outside the homes during lunch (19.1% and 21.5%, respectively), and
during snack time (19.3% and 19.5%, respectively). On the other hand, the poorest households had the
lowest percentage (16.8%) of eating outside the home (Table 17).

Table 17. Proportion of households eating outside home, by place of residence and wealth quintile:
All
Breakfast Lunch Supper Snacks
Areas n (Meal/Snacks)
% % % % %
Philippines 41,407 4.5 15.8 4.6 15.3 27.0
Place of Residence
Rural 27,508 3.5 13.6 3.3 14.1 24.0
Urban 13,899 5.7 18.6 6.3 16.8 30.9
Wealth Quintile
Poorest 10,760 3.2 9.3 2.5 8.4 16.8
Poor 9,801 4.0 13.7 3.7 13.4 23.9
Middle 8,342 5.0 17.0 4.4 17.1 28.9
Rich 6,905 5.5 19.1 6.1 19.3 32.5
Richest 5,499 5.0 21.5 7.3 19.5 35.4
5. Household Plate Waste

Food wastage pertains to both cooked and raw food items that the household failed to consume or
utilize possibly due to spoilage, wastage from cooking preparations and plate waste, and/or fed to animals
and pets. Only post-consumption waste or plate waste either discarded or fed to pets were measured in this
survey.
The average plate waste of households in a day based on one-day food weighing was 76 grams, or
approximately five (5) tablespoons of plate waste (Figure 13). Cereals and cereal products, being the
highest consumed food group, had also the largest amount of wastage, with 56 grams per day, and
contributing 73.7% of total household food waste (Table 18). Food waste from fish, meat, and poultry
amounted to 8 grams or 11.1%, while vegetable wastage was 8 grams per day constituting 10.9% of the
household food wastage. Plate waste from other food groups such as starchy roots and tubers (0.5%), fats
and oils (0.9%), eggs (0.4%), dried beans, nuts, and seeds (0.5%), fruits (0.9%), and miscellaneous foods
(1.0%) contributed to 1% of the mean total food wastage of households.
Figure 13. Percent contribution of food groups to total household food waste: Philippines, 2018-2019

Table 18 shows the household plate waste given to pets or simply discarded as recorded from the
one-day food weighing. The mean total food waste was recorded at 76 grams, of which 66 grams were
given to pets, while 11 grams were plainly discarded by the households. Majority of the plate waste was
from rice and rice products at 53 grams, constituting 60.9% of the total food waste, followed by fish and
fish products (6.7%), and other vegetables (8.1%).
Table 18. Mean one-day household plate waste and percent (%) of wastage given to pets or discarded and
percent of food available by food group: Philippines, 2018-2019
Total Wastage in grams Food
% of % of Food
Food Group/Sub-group Wastage Given to Available in
Discarded Wastage Available
(grams) Pets grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 56 50 6 73.7 1.9 1213
Rice and Rice Products 53 48 6 60.9 1.8 1064
Corn and Corn Products 3 2 n 3.5 0.1 67
Other Cereal Products n n n 0.4 n 82
Starchy Roots and Tubers n n n 0.5 n 38
Sugars and Syrups n n n n n 32
Fats and Oils 1 n n 0.9 n 53
BODY-BUILDING FOOD
Fish, Meat, and Poultry 8 7 2 11.1 0.3 665
Fish and Fish Products 5 4 1 6.7 0.2 339
Meat and Meat Products 2 2 n 2.8 0.1 214
Poultry 1 1 n 1.6 n 112
Eggs n n n 0.4 n 82
Milk and Milk Products n n n n n 188
Whole Milk n n n n n 157
Milk Products n n n n n 31
Dried Beans, Nuts, and Seeds n n n 0.5 n 35
Vegetables 8 6 2 10.9 0.3 468
Green Leafy and Yellow Veg. 2 2 n 2.7 0.1 147
Other Vegetables 6 5 2 8.1 0.2 321
Fruits 1 1 n 0.9 n 122
Vitamin C-Rich Fruits n n n 0.1 n 26
Other Fruits 1 n n 0.8 n 97
MISCELLANEOUS 1 1 n 1.0 n 125
Beverages n n n n n 86
Condiments and Spices 1 1 n 1.0 n 33
Others n n n n n 6
TOTAL PLATE WASTE 76 66 11 100.0 2.5 3021
An average of 221 kilocalories of the household’s dietary energy was lost converting the amount of
household plate waste into its energy equivalent (Table 19). In terms of macronutrients, plate waste was
accounted as 4.1% of available carbohydrates, 2.6% of available protein, and 1.3% of available fat intake.
In terms of micronutrients, percent wastage was high for niacin (2.3%), since most of the food wastes
was constituted by rice and rice products. These wastages could have contributed in providing energy and
nutrients needed by underweight children in the country.

Table 19. Mean one-day household energy and nutrient loss due to plate waste: Philippines, 2018-2019
Percent Available
Energy/Nutrients Nutrient Losses
Energy and Nutrients
Energy (kcal) 221.0 3.4
Protein (g) 5.4 2.6
Carbohydrates (g) 46.0 4.1
Fats (g) 1.7 1.3
Iron (mg) 0.8 2.4
Calcium (g) 24.2 1.5
Vitamin A (mcg RE) 25.6 1.7
VitaminC (mg) 1.4 2.9
Thaimin (mg) 0.1 2.6
Riboflavin (mg) 0.0 0.1
Niacin (mg) 1.9 2.3
5.1 Plate Waste by Place of Residence
Households in rural areas reported to have higher total plate waste (87 grams) than their urban
counterparts (61 grams) as shown in Table 20. By food groups, plate waste from cereal and cereal products
was highest in rural (66 grams) than urban (43 grams) households which constituted 75.9% and 69.7% of
total wastage, respectively. The difference between rural and urban households was mainly accounted from
the wastage in rice and rice products, constituting 62 grams among the rural households, while 41 grams
among the urban households. A slight difference was observed between rural and urban areas in terms of
plate waste from fish, meat, and poultry, and vegetable groups. For food groups consumed in small
amounts, no significant difference in terms of plate waste was noted between rural and urban households.

Table 20. Mean one-day household plate waste by food group and place of residence: Philippines, 2018-2019
RURAL URBAN
Total Wastage in grams % of Total Wastage in grams % of
Food Group/ Sub-group % of % of
Wastage Given Food Wastage Given Food
Discarded Wastage Discarded Wastage
(g) to Pets Available (g) to Pets Available
ENERGY-GIVING FOOD
Cereals and Cereal Products 66 60 6 75.9 2.2 43 36 6 69.7 1.4
Rice and Rice Products 62 57 5 71.8 2.1 41 35 6 66.9 1.4
Corn and Corn Products 3 3 n 3.7 0.1 1 1 n 2.3 n
Other Cereal Products n n n 0.4 n n n n 0.5 n
Starchy Roots and Tubers n n n 0.4 n n n n 0.7 n
Sugar and Syrups n n n n n n n n 0.1 n
Fats and Oils 1 n n 0.7 n 1 n n 1.2 n
BODY-BUILDING FOOD
Fish, Meat and Poultry 8 7 1 9.6 0.3 9 6 2 13.8 0.3
Fish and Fish Products 5 5 1 6.2 0.2 5 4 1 7.6 0.2
Meat and Meat Products 2 2 n 2.2 0.1 2 2 1 4.0 0.1
Poultry 1 1 n 1.2 n 1 1 1 2.3 n
Eggs n n n 0.4 n n n n 0.5 n
Milk and Milk Products n n n n n n n n 0.1 n
Whole Milk n n n n n n n n 0.1 n
Milk Products n n n n n n n n n n
Dried Beans, Nuts and Seeds n n n 0.5 n n n n 0.5 n
Vegetables 9 7 2 10.6 0.3 7 5 2 11.3 0.2
Green Leafy and Yellow Veg. 2. 2 n 2.7 0.1 2 1 n 2.7 0.1
Other Vegetables 7 5 1 7.8 0.2 5 3 2 8.6 0.2
Fruits 1 1 n 0.9 n 1 n n 0.9 n
Vitamin C-Rich Fruits n n n 0.2 n n n n 0.1 n
Other Fruits 1 1 n 0.7 n n n n 0.8 n
MISCELLANEOUS 1 1 n 0.9 n 1 n n 1.2 n
Beverages n n n n n n n n n n
Condiments and Spices 1 2 n 0.9 n 1 n n 1.2 n
Others n n n n n n n n n n
TOTAL PLATE WASTE 87 77 10 100.0 2.9 61 49 12 100.0 2.0
5.2 Plate Waste by Wealth Quintile
By wealth quintile, the total amount of plate waste among the households was observed to be highest
among the richest (95 grams), while lowest among the poorest households (61 grams) as shown in Table
21. Regardless of income, majority of food waste was from the cereals and cereal products as these foods
were the most commonly consumed. Richest households obtained the highest waste of cereals and cereal
products (64 grams), whereas poorest households recorded the lowest wastage for these foods (48 grams).
Plate waste coming from fish, meat, and poultry was highest among the rich (11 grams) and richest
(15 grams) while the lowest was noted among the poorest (4 grams) households.

Table 21. Mean one-day household plate waste and percent contribution to total waste by food group and
One-day household plate waste in grams
Food Group/Sub-Group Poorest Poor Middle Rich Richest
Mean % Mean % Mean % Mean % Mean %
ENERGY-GIVING FOOD
Other Cereal Products n 0.3 n 0.6 n 0.4 n 0.5 n 0.4
Starchy Roots and Tubers n 0.5 n 0.3 n 0.4 1 0.7 1 0.8
Sugars and Syrups n n n n n 0.1 n n n n
Fats and Oils n 0.6 1 0.8 1 0.9 1 0.9 1 1.2
BODY-BUILDING FOOD
Poultry 1 0.8 1 1.0 1 1.4 2 2.0 3 2.8
Eggs n 0.3 n 0.3 n 0.4 n 0.5 1 0.7
Milk and Milk Products n 0.1 n 0.1 n n n n n 0.1
Whole Milk n 0.1 n 0.1 n n n n n 0.1
Dried Beans, Nuts, and Seeds n 0.3 n 0.4 0 0.5 n 0.5 1 0.7
Vegetables 7 11.9 8 11.2 8 10.7 8 9.9 10 10.7
Green Leafy and Yellow Veg. 2 3.0 2 3.2 2 2.7 2 2.6 2 2.1
Fruits n 0.7 n 0.6 1 1.2 1 1.0 1 1.1
Vitamin C-Rich Fruits n n n 0.1 n 0.3 n n n 0.2
Other Fruits n 0.7 n 0.4 n 0.9 1 0.9 1 0.9
MISCELLANEOUS 1 1.5 1 1.0 1 1.0 1 0.9 1 0.7
TOTAL PLATE WASTE 61 100.0 71 100.0 78 100.0 84 100.0 95 100.0
6. Household Food Cost

Food cost was obtained by asking the household’s respondent the actual cost of food items weighed
and consumed or the price of the food item in a specific measure. Cost of food items that were either
produced from own backyard, livestock/fishpond, or were given-in were imputed based on the prevailing
retail or market price of these foods. For cost of food items which cannot be recalled by the respondents,
actual market survey was done from where the food was purchased. To compute for the food cost, prices of
the different food items under a certain food group were added. The sum of the different food groups was
added to get the total food cost of the households (DOST-FNRI, 2015).
A typical Filipino household spends an average of ₱253.64 for food per day (Figure 14). This
amount covered the actual cost of foods bought by the household as well as food not bought. The biggest
share of the total food cost was spent for fish, meat and poultry at ₱97.95, and comprising 38.6% of the
total food cost. Cereals and cereal product accounted 28.2% of total food cost which amounted to ₱71.51,

followed by vegetables (10.5%) at ₱26.56, and food items under miscellaneous food (6.3%) amounting to
₱15.98. The remaining amount was divided into smaller percentages at less than 5% of the total food cost
for milk and milk products (4.4%), eggs (4.1%), fruits (2.2%), fats and oils (2.1%), sugars and syrups
(1.6%), dried beans, nuts and seeds (1.2%), and starchy roots and tubers (0.9%). Estimates were based on
the prevailing food prices in 2018 and 2019.
Figure 14. Mean one-day household food cost and percent contribution to the total cost by food group:
In general, households allotted the highest food value on fish, meat and poultry (₱97.95) of which
fish, meat and meat products, and poultry shared 16.9%, 14.6%, and 7.1% of the total household food cost
as shown in Table 22. The second food group with the highest share of household food cost was cereals and
cereal products (28.2%), of which 19.9% was allotted for rice and rice products, 7.4% for other cereal
products, and 1.0% for corn and corn products. Vegetables (10.5%) including green, leafy vegetables
(3.1%) and other vegetables (7.4%) were the third highest amount spent by the households. Food items
under miscellaneous foods such as beverages (4.6%), condiments (1.3%) and other foods (0.4%) accounted
for 6.3% of the total food cost. Milk and milk products, eggs, fruits, fats and oils, sugars and syrups, dried
beans, nuts and seeds and starchy roots and tubers were accounted less than 5% of the total household food
cost.

Table 22. Mean one-day household food cost and percent contribution to total cost by food group:
One-day peso value % of total
of food (₱) food cost
ENERGY-GIVING FOOD
Cereals and Cereal Products 71.51 28.2
Rice and Rice Products 50.37 19.9
Corn and Corn Products 2.43 1.0
Other Cereal Products 18.71 7.4
Starchy Roots and Tubers 2.23 0.9
Sugars and Syrups 4.02 1.6
Fats and Oils 5.31 2.1
BODY-BUILDING FOOD
Fish, Meat, and Poultry 97.95 38.6
Fish and Fish Products 42.81 16.9
Meat and Meat Products 37.07 14.6
Poultry 18.08 7.1
Eggs 10.44 4.1
Milk and Milk Products 11.14 4.1
Whole Milk 9.80 3.9
Milk Products 1.34 0.5
Dried Beans, Nuts, and Seeds 2.94 1.2
Vegetables 26.56 10.5
Green Leafy and Yellow Veg. 7.89 3.1
Other Vegetables 18.67 7.4
Fruits 5.55 2.2
Vitamin C-Rich Fruits 1.42 0.6
Other Fruits 4.13 1.6
MISCELLANEOUS 15.98 6.3
Beverages 11.68 4.6
Condiments and Spices 3.20 1.3
Others 1.11 0.4
TOTAL FOOD COST 253.64 100.0
n (negligible) if: less than ₱0.005
6.1 Food Cost by Place of Residence
The allocation of the total food cost differed between rural and urban households (Table 23). On the
average, rural households spent ₱234.03 per day on food, with more than one-third (36.6%) of their total
food cost allotted for fish, meat and poultry. Of the total household food budget, rural households spent
17.9% for fish and fish products, 12.9% for meat and meat products, and 5.9% for poultry. A substantial
amount was spent by the rural households purchasing cereal and cereal products (29.8%) and vegetables
(11.2%), while less than 10% of the total food cost was spent for miscellaneous foods (6.3%), eggs (4.2%),
milk and milk products (4.1%), fruits (2.1%), fats and oils (2.0%), sugar and syrups (1.7%) and starchy
roots and tubers (0.8%). Meanwhile, urban households recorded a higher total food cost at ₱280.36 per day
than rural households, and majority of which was spent for fish, meat and poultry (40.9%). Urban
households allocated a quarter (26.3%) of the total food cost for cereals and cereal products, which was
slightly lower than that of the rural households (29.8%).

Table 23. Mean one-day household food cost and percent contribution to total cost by food group and place of
RURAL URBAN
One-day peso value
Food Group/Sub-Group One-day peso % of total % of total
of food
value of food (₱) food cost food cost
(₱)
ENERGY-GIVING FOOD
Cereals and Cereal Products 69.75 29.8 73.82 26.3
Rice and Rice Products 50.76 21.7 49.86 17.8
Corn and Corn Products 2.87 1.2 1.77 0.6
Other Cereal Products 16.12 6.9 22.18 7.9
Starchy Roots and Tubers 1.89 0.8 2.70 1.0
Sugars and Syrups 4.07 1.7 3.95 1.4
Fats and Oils 4.72 2.0 6.10 2.2
BODY-BUILDING FOOD
Fish, Meat, and Poultry 85.77 36.6 114.72 40.9
Fish and Fish Products 41.84 17.9 44.18 15.8
Meat and Meat Products 30.22 12.9 46.46 16.6
Poultry 13.71 5.9 24.08 8.6
Eggs 9.71 4.2 11.39 4.1
Milk and Milk Products 9.48 4.1 13.48 4.8
Whole Milk 8.46 3.6 11.71 4.2
Milk Products 1.02 0.4 1.78 0.6
Dried Beans, Nuts, and Seeds 2.72 1.2 3.22 1.1
Vegetables 26.19 11.2 27.00 9.6
Green Leafy and Yellow Veg. 7.86 3.4 7.87 2.8
Other Vegetables 18.33 7.8 19.13 6.8
Fruits 4.88 2.1 6.46 2.3
Vitamin C-Rich Fruits 1.12 0.5 1.83 0.7
Other Fruits 3.76 1.6 4.64 1.7
MISCELLANEOUS 14.85 6.3 17.52 6.2
Beverages 11.01 4.7 12.60 4.5
Condiments and Spices 2.83 1.2 3.69 1.3
Others 1.02 0.4 1.23 0.4
TOTAL FOOD COST 234.03 100.0 280.36 100.0
6.2 Food Cost by Wealth Quintile
Disaggregating the peso value of food consumed across wealth quintile, the total food cost per day
increased notably with increasing wealth status (Table 24). The richest households (₱365.75) recorded
more than twice the total food cost of the poorest households (₱181.32). More so, the richest households
had the highest food cost for animal source foods such as fish, meat and poultry (₱160.39), eggs (₱13.02),
milk and milk products (₱22.05) as well as vegetables (₱34.44), and fruits (₱11.30). The lowest total food
cost was noted among the poorest households at only ₱ 181.32 per day. However, the poorest and poor
income households had the highest share allotted for cereals and cereal products including rice and rice
products at 36.9% and 31.9%, respectively.

Table 24. Mean one-day household food cost and percent contribution to total food cost by food group and wealth quintile: Philippines, 2018-2019
One-day household peso value of food
One-day One-day One-day One-day
One-day
Food Group/Sub-Group capita peso capita peso capita peso capita peso
% of % of capita peso % of % of % of
value of value of value of value of
Total Total value of food Total Total Total
food food food food
(₱)
(₱) (₱) (₱) (₱)
ENERGY-GIVING FOOD
Cereals and Cereal Products 66.89 36.9 68.81 31.9 69.70 27.9 72.50 25.0 82.43 22.5
Rice and Rice Products 49.30 27.2 50.10 23.2 50.11 20.0 50.39 17.4 52.41 14.3
Corn and Corn Products 4.45 2.5 2.75 1.3 1.79 0.7 1.20 0.4 1.54 0.4
Other Cereal Products 13.14 7.2 15.97 7.4 17.80 7.1 20.90 7.2 28.48 7.8
Starchy Roots and Tubers 1.64 0.9 1.24 0.6 1.86 0.7 2.83 1.0 4.19 1.1
Sugars and Syrups 2.89 1.6 3.75 1.7 3.85 1.5 4.49 1.6 5.47 1.5
Fats and Oils 3.86 2.1 4.55 2.1 5.18 2.1 6.23 2.2 7.34 2.0
BODY-BUILDING FOOD
Fish, Meat, and Poultry 54.39 30.0 74.53 34.6 98.03 39.2 122.14 42.2 160.39 43.9
Fish and Fish Products 32.30 17.8 37.96 17.6 43.21 17.3 47.09 16.3 58.05 15.9
Meat and Meat Products 14.27 7.9 24.39 11.3 37.69 15.1 49.79 17.2 62.39 19.0

Poultry 7.82 4.3 12.18 5.6 17.13 6.8 25.27 8.7 32.95 9.0
Eggs 7.41 4.1 10.56 4.9 10.73 4.3 11.19 3.9 13.02 3.6
Milk and Milk Products 4.75 2.6 7.27 3.4 10.60 4.2 14.53 5.0 22.05 6.0
Whole Milk 4.52 2.5 6.85 3.2 9.40 3.8 12.71 4.4 18.23 5.0
Milk Products 0.23 0.1 0.42 0.2 1.20 0.5 1.82 0.6 3.82 1.0
Dried Beans, Nuts, and Seeds 2.08 1.1 2.83 1.3 3.01 1.2 3.30 1.1 3.71 1.0
Vegetables 22.51 12.4 24.02 11.1 25.78 10.3 28.38 9.8 34.44 9.4
Green Leafy and Yellow Veg. 7.72 4.3 7.42 3.4 7.41. 3.0 7.76 2.7 9.51 2.6
Other Vegetables 14.79 8.2 16.59 7.7 18.36 7.3 20.62 7.1 24.94 6.8
Fruits 2.93 1.6 3.67 1.7 5.03 2.0 6.45 2.2 11.30 3.1
Vitamin C-Rich Fruits 0.86 0.4 0.84 0.4 1.39 0.6 1.57 0.5 3.09 0.8
Other Fruits 2.27 1.3 2.83 1.3 3.64 1.5 4.89 1.7 8.21 2.2
MISCELLANEOUS FOOD 11.97 6.6 14.40 6.7 16.31 6.5 17.42 6.0 21.40 5.9
Beverages 9.38 5.2 11.01 5.1 12.09 4.8 12.49 4.3 14.17 3.9
Condiments and Spices 2.06 1.1 2.56 1.2 3.17 1.3 3.60 1.2 5.16 1.4
Others 0.53 0.3 0.83 0.4 1.05 0.4 1.33 0.5 2.07 0.6
TOTAL FOOD COST 181.32 100.0 215.63 100.0 250.08 100.0 289.46 100.0 365.75 100.0
n (negligible) if: less than ₱0.005 g
58
7. Household Energy and Nutrient Intake

The nutritional value of the food consumed by Filipino households was evaluated based on the
reference values in the 2015 PDRI. Results revealed that the proportion of households meeting 100% of the
REI was less than a quarter (21.8%), with an average daily energy intake of 6,524 kilocalories (Figure 15).
The EAR was used in the assessment of adequacy for protein and selected micronutrients. The average
daily protein intake of households was 206 grams with about six (6) out of 10 households (55.1%) meeting
the EAR for protein. Among the micronutrients, niacin obtained the highest proportion of households
(81.2%) meeting the recommendation. A little more than one-fourth (26.4%) of households met the EAR
for thiamin. Two (2) out of 10 households met the recommended intakes for vitamin A (22.6%) and
riboflavin (18.6%). Only 14.7% of the households met the EAR for vitamin C. Calcium and iron recorded
the lowest adequacy levels with only 12.4% and 5.8% of households meeting the respective EAR.
Mean
Energy and Nutrients CV Proportion of HH Meeting REI and EAR
Intake
Energy (kcal) 6524 1.3

Protein (g) 206 1.1
Iron (mg) 32.0 1.5
Calcium (g) 1.4 1.1
Vitamin A (mcg RE) 1734 3.1
Vitamin C (mg) 98 3.7
Thiamin (mg) 2.9 1.4
Niacin (mg) 66.3 1.1
Figure 15. Proportion of households with energy and nutrient intakes meeting 100% REI and EAR for
nutrients: Philippines, 2018-2019
7.1 Energy and Nutrient Intake by Place of Residence
Disaggregating the energy and nutrient intake by place of residence, rural households had slightly
higher energy intake at 6,557 kilocalories than urban households at 6,476 kilocalories respectively, but the
difference was not statistically significant (Figure 16). Only two (2) in every 10 households in rural
(23.1%) and urban areas (20.0%) met 100% of the energy adequacy. There were more rural households
meeting the EAR for calcium (13.6%) and vitamin C (16.0%) than their urban household counterparts.
Urban areas had slightly higher proportion of households meeting EAR for protein (56.8%), niacin
(82.4%), thiamin (28.4%), and riboflavin (20.9%) than their household counterparts. Regardless of the
place of residence, iron adequacy was the least likely to be met, with only 5.7% and 5.8% households
meeting the 100% iron requirement in rural and urban areas, respectively.

Rural Urban
Energy and Nutrients Mean Proportion of HH Meeting Mean Proportion of HH Meeting
Intake REI and EAR Intake REI and EAR
Energy (kcal) 6,557 6,476

Protein (g) 201 213
Iron (mg) 31.3 33.0
Calcium (g) 1.4 1.3
Vitamin A (mcg RE) 1,597 1,916
Vitamin C (mg) 103 92
Niacin (mg) 64.4 69.0
Percent (%) Percent (%)
Figure 16. Proportion of households with energy and nutrient intake meeting 100% REI and EAR for nutrients
7.2 Energy and Nutrient Intake by Wealth Quintile
The proportion of households meeting the energy adequacy increased with improving wealth as
shown in Figure 17. Similarly, an increasing trend in the percentage of households meeting the EAR for
protein, iron, vitamin A, thiamin, riboflavin, and niacin as wealth observed. Households in the richest
quintile recorded the highest proportion meeting 100% of the energy and nutrients requirements; energy
(24.0%), protein (66.6%), iron (8.2%), calcium (14.2%), vitamin A (24.4%), vitamin C (19.0%), thiamin
(37.7%), riboflavin (29.1%), and niacin (88.2%). Meanwhile, the poorest quintile had the least proportion
of households meeting the required energy and nutrients: energy (20.4%), protein (44.9%), iron (4.7%),
vitamin A (21.5%), thiamin (17.4%), riboflavin (10.6%) and niacin (73.4%). On the other hand, the least
proportion of households meeting the calcium and vitamin C requirement was observed among the poor
income households at 11.8% and 12.7%, respectively.

Proportion of HH Meeting Proportion of HH Meeting

Energy and Nutrients Poorest Poor
REI and EAR REI and EAR

Protein (g) 175 192
Iron (mg) 27.3 29.8
Calcium (g) 1.3 1.3
Niacin (mg) 56.0 61.6
Proportion of HH Meeting Proportion of HH Meeting

Energy and Nutrients Middle Rich
REI and EAR REI and EAR

Protein (g) 210 221
Iron (mg) 33.0 34.4
Calcium (g) 1.4 1.4
Niacin (mg) 68.0 72.0
Proportion of HH Meeting
Energy and Nutrients Richest
REI and EAR
Energy (kcal) 6,852

Protein (g) 242
Iron (mg) 37.3
Calcium (g) 1.5
Vitamin A (mcg RE) 2,085
Vitamin C (mg) 124
Thiamin (mg) 3.5
Riboflavin (mg) 3.4
Niacin (mg) 78.0
Figure 17. Proportion of households with energy and nutrient intake meeting 100% REI and EAR for nutrients

8. Percent Contribution of Food Groups to Energy and Nutrient Intakes

Among the food groups, cereals and cereal products, specifically rice and rice products, provided
the greatest contribution to total energy and nutrient intake of households. Cereals and cereal products
contributed to the bulk of carbohydrate intake at 87.1%, more than two-thirds of energy intake (68.7%),
half of thiamin (50.9%) and niacin (50.0%), almost half of both protein (46.5%) and iron (46.5%) intake,
one-fourth of riboflavin (26.5%) and calcium (27.4%). Aside from cereal and cereal products, calcium was
mainly contributed by fish and fish products (25.7%), milk and milk products (13.8%), and vegetables
(12.1%). Meanwhile, vitamin A was mainly from meat and meat products (21.9%), followed by poultry
(20.9%), vegetables (18.1%) particularly green, leafy and yellow vegetables (16.7%). Intake of vitamin C
was mostly coming from vegetables (48.2%), followed by fruits (20.5%), starchy roots and tubers (9.1%),
and beverages (9.1%) (Figure 18).
Values less than 2.5% are not shown in the figure

Figure 18. Percentage contribution of food group to energy and nutrient intake: Philippines, 2018-2019

8.1 Percent Contribution of Food Groups to Energy and Nutrient Intakes by Place of Residence
Most nutrients, except carbohydrates, calcium, and vitamin C were consumed in higher amounts
among the urban than that of the rural households as shown in Figure 19. Although cereals and cereals
products were the main source of energy and micronutrients among urban and rural households, still some
differences in the dietary pattern were noted between areas. Rural and urban households have almost the
same dietary sources of calcium, however, the contribution of fish and fish products, cereals and cereal
products, and vegetables to total calcium were higher among rural households, while a higher contribution
of calcium from milk and milk products was noted among the urban households. As for vitamin A intake,
meat and meat products, and poultry were the most common sources of vitamin A among the urban
households, while fish and fish products, and vegetables were the common sources of vitamin A among the
rural households. Vitamin C intake was higher among the rural than urban households due to their higher
consumption of vitamin C-rich food such as vegetables, fruits, and starchy roots and tubers. The
contribution of vegetables, and starchy roots and tubers to the total vitamin C intake was higher among the
households in rural than that of their urban counterparts (Figure 19).


Figure 19. Household percentage contribution of food group to energy and nutrient intake by place of residence:

8.2 Percent Contribution of Food Groups to Energy and Nutrient Intakes by Wealth Quintile
By wealth quintile, cereals and cereal products contributed the highest percentage of energy and
nutrients, such as carbohydrates (Figure 23), protein (Figure 21), iron (Figure 24), thiamin (Figure 28),
riboflavin (Figure 29), and niacin (Figure 30), and this was more prevalent among the poorest households.
Meat and meat products served as the main source of protein among the higher income group, whereas fish
and fish products contributed most of the protein among the lower income groups. Major sources of
calcium regardless of income, were cereals and cereal products, fish and fish products, vegetables, and milk
and milk products. A higher intake of milk and milk products was observed among the higher income
households than their household counterparts. Green leafy, and yellow vegetables were the chief
contributor of vitamin A among the poor and poorest, while poultry among those in the middle and rich,
and meat and meat products among the richest households. Vitamin C intake of households regardless of
income, was predominantly contributed by vegetables, followed by fruits and starchy roots and tubers. Fat
intake was largely contributed by cooking oils and fats among the poorest quintile, while meat and meat
products among the richest quintile (Figure 20-30).

Figure 20. Household percentage contribution of food group to energy intake by wealth quintile: Philippines, 2018-2019

Figure 21. Household percentage contribution of food group to protein intake by wealth quintile: Philippines, 2018-2019


Figure 22. Household percentage contribution of food group to fat intake by wealth quintile: Philippines, 2018-2019

Figure 23. Household percentage contribution of food group to carbohydrates intake by wealth quintile: Philippines,
2018-2019

Figure 24. Household percentage contribution of food group to iron intake by wealth quintile: Philippines, 2018-2019


Figure 25. Household percentage contribution of food group to calcium intake by wealth quintile: Philippines,
2018-2019

Figure 26. Household percentage contribution of food group to vitamin A intake by wealth quintile: Philippines,
2018-2019

Figure 27. Household percentage contribution of food group to vitamin C intake by wealth quintile: Philippines,
2018-2019


Figure 28. Household percentage contribution of food group to thiamin intake by wealth quintile: Philippines, 2018-2019

Figure 29. Household percentage contribution of food group to riboflavin intake by wealth quintile: Philippines,
2018-2019

Figure 30. Household percentage contribution of food group to niacin intake by wealth quintile: Philippines, 2018-2019

9. Household Consumption of Sugar-Sweetened Beverages

Sugar-sweetened beverages (SSBs) refers to non-alcoholic beverages of any form (liquid, powder
or concentrates) that are pre-packed and sealed in accordance with the Food and Drug Administration
(FDA) Standard, that contain caloric and non-caloric sweeteners added by manufacturers. SSBs included
in this paper were categorized into: (1) sweetened juice drinks, (2) sweetened tea, (3) all carbonated
beverages, which includes those with caloric and non-caloric sweeteners, (4) energy drinks and sports
drinks, (5) sweetened powdered drinks, which excludes powdered milk, juice, tea and coffee, (6) cereal
and grain beverage, and (7) other beverages added with sugar. On account of insufficient sample size in
the consumption of flavored water, data on this was combined to other beverages added with sugar. On
the other hand, excluded are: (a) plain milk and milk drink products without added sugar; (b) all milk
products; (c) one hundred percent (100%) fruit juices; (d) one hundred percent (100%) natural vegetable
juices; (e) meal replacement and medically indicated beverages; (f) ground coffee, instant soluble coffee
and pre-packed powdered coffee products; (g) unsweetened tea; and (h) beverages sweetened with
coconut sap or stevia glycosides (NTRC, 2017).
Figure 31 shows the mean intake of the different types of SSBs among the households over the
survey years. Between 2013 and 2015, the mean intake of SSBs among Filipino households remained the
same at 648 mL and 644 mL, respectively. In 2018-2019, the mean intake showed a significant decrease
at 492 mL, the year when the SSBs tax under the Tax Reform for Acceleration and Inclusion (TRAIN)
Law has been implemented in the whole country.
In 2018 to 2019, other beverages (676 mL), sweetened tea (553 mL), carbonated beverages
(521 mL), and sweetened juice drinks (504 mL) were the most commonly consumed types of SSBs,
while cereal and grain beverage (216 mL) were the least consumed. Except for other beverages, the
intake of all other types of SSBs decreased between 2015 and 2018-2019 (Figure 31).
The average consumption of sweetened juice drinks significantly increased from 790 mL in 2013
to 919 mL in 2015, however it decreased to 504 mL in 2018-2019 (p-value=0.0213). Similarly, cereal
and grain beverages increased between 2013 and 2015 at 166 mL and 533 mL, respectively, but
declined significantly in 2018-2019 at 216 mL (p-value=<0.001). Between 2013 and 2015, the mean
intake of energy and sports drinks significantly increased from 299 mL to 329 but decreased to 285 mL in
2018-2019. No significant difference was noted in the intake of sweetened powdered drinks between
survey periods. Generally, a decreasing consumption of carbonated beverages was noted from 574 mL in
2013 to 521 mL in 2018-2019 (p-value=0.0256) along with sweetened tea with a mean consumption of
733 mL in 2013 to 553 mL in 2018-2019 (p-value=<0.001) (Figure 31).

*significant at p<0.05
Figure 31. Mean intake of sugar-sweetened beverages among Filipino households and intake by type:
9.1 Consumption of Sugar-Sweetened Beverages by Place of Residence
The consumption of SSBs by place of residence is presented in Figure 32. In 2013 and 2015,
urban households had higher consumption of SSBs at 702 mL and 693 mL, respectively, as compared to
their rural household counterparts at 566 mL and 572 mL, respectively. However, in 2018 and 2019, a
higher intake of SSB (509 mL) among rural households was noted as compared to that of the urban
households (467 mL). Regardless of the place of residence, the intake of SSB significantly decreased in
urban (467 mL) and rural (509 mL) in 2018-2019, from their mean intake in 2015.
Figure 32. Mean one-day household consumption of total sugar-sweetened beverages by place of residence:

9.2 Consumption of Sugar-Sweetened Beverages by Wealth Quintile
Disaggregating by wealth quintile, households in the richest quintile had the highest mean
one-day intake of total SSBs at 772 mL, while households belonging to the poorest quintile had the
lowest at 410 mL (Figure 33). The richest households had increased intake of SSBs between 2013 and
2015, but it significantly decreased in 2018-2019 at 553 mL. Moreover, intake of SSBs significantly
declined among the households belonging to rich, middle, and poor wealth quintiles in 2018-2019. On the
other hand, the intake of SSBs among the poorest households declined in 2015 (410 mL), but it increased
in 2018-2019 at 439 mL.
Figure 33. Mean one-day household consumption of total sugar-sweetened beverages by wealth quintile:

INDIVIDUAL FOOD
CONSUMPTION
SURVEY
72
Assessment of food consumption situation and adequacies in energy and nutrient intakes across
different age and population groups in the country is the second part of the dietary survey component.
Estimates of food and nutrient intakes among age and population groups are vital for developing food
and health guidelines, forecasting food production targets, identifying exposure to environmental risks
associated with food, interpreting consumption patterns and further associating relationship of diet and
lifestyle related diseases.
This section reports the combined results of the Individual Food Consumption Survey (IFCS)
in the 2018 and 2019 ENNS. Following the age and population groups in the PDRI, individual members
of the households were categorized as: infants (6 to 11 months old), preschool children
(1 to 5 years old), school-age children (6 to 12 years old), adolescents (13 to 18 years old), adults
(19 to 59 years old), elderly (60 years old and above), pregnant women, and lactating mothers.
1. Food Consumption
1.1 Infants and Preschool Children, 6 months to 5 years old
The total mean daily food consumption of infants and preschool children aged 6 months to 5
years old, was 287 grams in raw edible portion form (Table 25). This consumption was the lowest among
the different age and population groups, as food intake of children gradually increase as they get older.
On the other hand, infants and preschool children, had the highest mean intake of milk and milk products
(45 grams), particularly whole milk (40 grams) and milk products (5 grams), which are considered the
most important source of protein for this group and contributed to 15.5% of their total daily intake. Other
protein-rich food sources such as fish and fish products (14 grams), and meat and meat products
(19 grams), supplied about 5.0% and 6.7%, respectively, of their daily intake, while poultry (8 grams), eggs
(10 grams), and dried beans, nuts, and seeds (3 grams) contributed less than 4%.
Consumption of cereals and cereal products (130 grams), as their source of carbohydrate
contributed to almost half (45.2%) of their total intake in a day. Moreover, intake of rice and rice products
(87 grams) and other cereal products (38 grams) contributed to less than one-third (30.5%) and more than
one-eight (13.3%) of their total food intake, respectively. An average of 13 grams of sugars and syrups
were consumed by this age group on a daily basis, which contributed to 4.6% of total intake. Consumption
of vegetables such as green leafy, and yellow vegetables, and other vegetables, and fruits such as vitamin
C-rich and other fruits, which are good sources of vitamins and minerals, were 3.7% and 3.2% of the total
food intake, respectively. Meanwhile, intake of fats and oils (3 grams), which assists in the utilization of
essential micronutrients contributed only 1.0% to the total daily food intake in this age group

Table 25. Mean one-day food consumption and percent contribution to total food intake of infants and
preschool children, 6 months to 5 years old: Philippines, 2018-2019 (n=20,802)
95% Confidence Interval
Mean % of Total
Food Group/Sub-Group SE Lower Upper CV
(g) Intake
Limit Limit
ENERGY-GIVING FOOD
Cereals and Cereal Products 130 2.3 125 135 1.8 45.2
Rice and Rice Products 87 2.5 82 93 2.9 30.5
Corn and Corn Products 4 1.1 2 7 26.4 1.5
Other Cereal Products 38 1.2 35 41 3.2 13.3
Starchy Roots and Tubers 3 0.3 2 3 11.7 0.9
Sugars and Syrups 13 0.6 12 15 4.4 4.6
Fats and Oils 3 0.1 3 3 4.1 1.0
BODY-BUILDING FOOD
Fish, Meat, and Poultry 42 0.8 40 44 1.9 14.7
Fish and Fish Products 14 0.5 13 16 3.7 5.0
Meat and Meat Products 19 0.7 18 21 3.4 6.7
Poultry 8 0.4 7 9 5.2 2.9
Eggs 10 0.3 10 11 2.9 3.5
Milk and Milk Products 45 2.2 40 49 4.9 15.5
Whole Milk 40 2.0 36 44 4.9 13.9
Milk Products 5 0.4 4 6 8.8 1.6
Dried Beans, Nuts, and Seeds 3 0.2 3 4 5.8 1.1
Vegetables 11 0.4 10 12 3.5 3.7
Green Leafy and Yellow Veg. 4 0.2 4 5 6.1 1.4
Other Vegetables 7 0.2 6 7 3.7 2.3
Fruits 9 0.6 8 10 6.6 3.2
Vitamin C-Rich Fruits 1 0.2 1 2 12.3 0.5
Other Fruits 8 0.5 7 9 6.5 2.7
MISCELLANEOUS 19 1.4 16 22 7.7 6.5
Beverages 17 1.4 14 20 8.5 5.9
Condiments and Spices 1 0.1 1 1 5.4 0.3
Others 1 0.1 n 1 12.6 0.2
TOTAL FOOD CONSUMED 287 3.3 280 294 1.2 100.0
Disaggregating by age group, the total average daily food intake of infants and preschool
children increased as age increases. Infants, 6 to 11 months old, had the lowest total average
consumption amounting to 151 grams, while the preschool children, 3 to 5 years old, had the highest
intake at 333 grams. Generally, the intake of majority of the food groups which include cereals and
cereal products, starchy roots and tubers, sugars and syrups, fats and oils, fish, meat, and poultry, eggs,
dried beans, nuts, and seeds, vegetables and fruits increased with age. Meanwhile, the opposite was
observed for milk and milk products where consumption decreased with age. Infants, 6 to 11 months old,
had the highest consumption of milk amounting to 70 grams contributing to more than 46.6% of their
total food intake in a day while the preschool children, 3 to 5 years old, had 29 grams sharing 8.6% of
their total daily intake. More solid foods in the diet of preschool children becomes more evident at 3 to
5 years old, as consumption of cereals and cereal products was 157 grams in a day contributing to
approximately half (47.2%) of the total food intake (Table 26).

Table 26. Mean one-day food consumption and percent contribution to total food intake of infants and
preschool children, 6 months to 5 years old, by age group: Philippines, 2018-2019
All 6-11 mos. Old 1-2 years old 3-5 years old
(n=20,802) (n=1,527) (n=6,854) (n=12,421)
Mean Mean Mean Mean
% % % %
(g) (g) (g) (g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 130 45.2 66 43.8 98 40.8 157 47.2
Rice and Rice Products 87 30.5 47 31.1 65 26.9 106 32.0
Corn and Corn Products 4 1.5 1 0.8 3 1.2 5 1.7
Other Cereal Products 38 13.3 18 11.9 31 12.8 45 13.6
Starchy Roots and Tubers 3 0.9 1 0.6 2 0.8 3 1.0
Sugars and Syrups 13 4.6 1 0.7 9 3.5 18 5.4
Fats and Oils 3 1.0 n 0.2 2 0.9 4 1.2
BODY-BUILDING FOOD
Fish, Meat, and Poultry 42 14.7 3 2.0 28 11.5 56 16.8
Fish and Fish Products 14 5.0 2 1.0 10 4.1 19 5.7
Meat and Meat Products 19 6.7 1 0.8 13 5.3 26 7.7
Poultry 8 2.9 n 0.2 5 2.2 11 3.4
Eggs 10 3.5 1 0.9 7 3.1 13 3.9
Milk and Milk Products 45 15.5 70 46.6 65 27.1 29 8.6
Whole Milk 40 13.9 70 46.5 61 25.4 23 7.0
Milk Products 5 1.6 n 0.1 4 1.7 6 1.6
Dried Beans, Nuts, and Seeds 3 1.1 1 0.9 3 1.1 4 1.1
Vegetables 11 3.7 2 1.4 8 3.1 14 4.2
Green Leafy and Yellow Veg. 4 1.4 1 0.8 3 1.2 5 1.5
Other Vegetables 7 2.3 1 0.6 5 1.9 9 2.7
Fruits 9 3.2 2 1.6 7 2.9 11 3.4
Vitamin C-Rich Fruits 1 0.5 n 0.2 1 0.5 2 0.5
Other Fruits 8 2.7 2 1.4 6 2.4 10 2.9
MISCELLANEOUS 19 6.5 2 1.5 12 5.2 25 7.4
Beverages 17 5.9 2 1.4 11 4.7 22 6.7
Condiments and Spices 1 0.3 n 0.1 1 0.3 1 0.4
Others 1 0.2 n n n 0.1 1 0.3
TOTAL FOOD CONSUMED 287 100.0 151 100.0 241 100.0 333 100.0
1.2 School-age Children (6 to 12 years old)
School-age children, 6 to 12 years old, had a mean total daily food intake of 455 grams in raw
edible portion form. Across age groups, school-age children, recorded as the second with the lowest
average total daily food intake (Table 27). The food group consumed in greatest amount were cereals
and cereal products, which amounted to 235 grams contributing to more than half (51.7%) of the total
food intake in a day. Rice and rice products, being the predominant staple food was consumed at 179
grams, which contributed 39.3% of the total food intake. Subsequently, it was followed by fish, meat,
and poultry (91 grams) contributing to 19.9% of the total intake. Fish and fish products (29 grams) and
meat and meat products (43 grams) contributed to 6.4% and 9.5% of the daily food intake, respectively.

Drinking of milk was low for this age group with milk and milk products contributed to only 2.3% of
the total intake per day. This age group’s mean intake of body regulating foods such as fruits and
vegetables shared 3.3% and 4.9% of total daily intake, respectively. Other food groups, including eggs,
fats and oils, starchy roots and tubers, and dried beans, nuts, and seeds were consumed less by this age
group, contributing to less than 4% of their total daily intake.
Table 27. Mean one-day food consumption and percent contribution to total food intake of school-age
children, 6 to 12 years old: Philippines, 2018-2019 (n=30,951)
Mean % of Total
(g) Intake
Limit Limit
ENERGY-GIVING FOOD
Fats and Oils 5 0.2 5 6 3.0 1.2
BODY-BUILDING FOOD
Poultry 18 0.7 17 20 4.0 4.0
Eggs 15 0.5 14 16 3.6 3.3
Whole Milk 7 0.4 6 8 6.0 1.5
Milk Products 4 0.3 3 4 7.7 0.8
Vegetables 22 0.6 21 24 2.7 4.9
Fruits 15 1.0 13 17 6.9 3.3
Other Fruits 12 0.7 11 14 5.5 2.7
MISCELLANEOUS 25 1.9 21 29 7.8 5.4
Beverages 21 1.7 18 25 8.1 4.7
Others 2 0.3 1 3 15.5 0.4

The average total food intake per day among school-age children, 6 to 12 years old, increases
with age (Table 28). School age–children, 10 to 12 years old, had higher mean daily food intake
(506 grams) than that of 6 to 9 years old (419 grams). Further, school-age children aged 10 to 12 years old,
had higher intake of most food groups such as cereals and cereal products (267 grams), sugars and syrups
(32 grams), fish, meat, and poultry (103 grams), vegetables (26 grams), and fruits (17 grams), compared to
6 to 9 years old. Consumption of milk and milk products (12 grams), and miscellaneous foods (25 grams)
among school-age children, 6 to 9 years old, were slightly higher than their older counterpart.
Table 28. Mean one-day food consumption and percent contribution to total food intake of school-age
children, 6 to 12 years old, by age group: Philippines, 2018-2019
All 6-9 years old 10-12 years old
(n=30,951) (n=18,080) (n=12,871)
Mean Mean Mean
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Rice and Rice Products 179 39.3 157 37.5 210 41.4
Corn and Corn Products 8 1.8 7 1.8 9 1.9
Other Cereal Products 48 10.6 48 11.5 48 9.5
Starchy Roots and Tubers 4 0.9 4 0.9 4 0.8
Sugars and Syrups 28 6.1 25 6.0 32 6.3
Fats and Oils 5 1.2 5 1.2 6 1.2
BODY-BUILDING FOOD
Fish and Fish Products 29 6.4 27 6.4 33 6.5
Meat and Meat Products 43 9.5 39 9.4 49 9.6
Poultry 18 4.0 16 3.8 21 4.2
Eggs 15 3.3 15 3.6 15 3.0
Whole Milk 7 1.5 8 1.9 5 1.0
Milk Products 4 0.8 4 1.0 3 0.5
Dried Beans, Nuts, and Seeds 4 1.0 4 0.9 5 1.0
Vegetables 22 4.9 20 4.8 26 5.1
Green Leafy and Yellow Veg. 8 1.7 7 1.7 9 1.7
Other Vegetables 15 3.2 13 3.1 17 3.4
Fruits 15 3.3 14 3.3 17 3.3
Vitamin C-Rich Fruits 3 0.6 3 0.7 3 0.6
Other Fruits 12 2.7 11 2.6 14 2.7
MISCELLANEOUS 25 5.4 25 6.0 24 4.8
Beverages 21 4.7 22 5.2 21 4.0
Condiments and Spices 1 0.3 1 0.3 2 0.3
Others 2 0.4 2 0.4 2 0.4
TOTAL FOOD CONSUMED 455 100.0 419 100.0 506 100.0

1.3 Adolescents (13 to 18 years old)
The average total food intake among adolescents, 13 to 18 years old, was 616 grams per day in
raw edible portion form (Table 29). Among the food groups, cereals and cereals products (321 grams)
obtained the highest intake which contributed to a little more than half (52.1%) of the total food intake
of adolescents. Intake of starchy roots and tubers, and dried beans, nuts, and seeds among adolescents were
low with a mean intake of not more than 12 grams a day. Fish, meat, and poultry recorded a mean intake of
124 grams which contributed to one-fifth (20.1%) of the total intake per day. Vegetables (36 grams) were
consumed more than fruits (16 grams). Intake of milk and milk products (7 grams) was even more
unpopular for this age group, providing only about 1.1% of their total daily food intake (Table 29).
Across age and population groups, teenagers ranked third with the highest total mean
consumption. Adolescents, also have the highest mean intake of corn and products (11 grams), meat and
products (59 grams), and eggs (15 grams) among other population groups.
Table 29. Mean one-day food consumption and percent contribution to total food intake of adolescents,
13 to 18 years old: Philippines, 2018-2019 (n=20,504)
Mean % of Total
Food Group/Sub-Group SE Upper Lim- CV
(g) Lower Limit Intake
it
ENERGY-GIVING FOOD
Fats and Oils 6 0.2 6 7 2.9 1.0
BODY-BUILDING FOOD
Poultry 25 0.8 23 26 3.4 4.0
Eggs 15 0.5 14 16 3.5 2.4
Whole Milk 4 0.4 3 5 9.3 0.7
Milk Products 3 0.3 2 4 12.3 0.5
Vegetables 36 0.9 34 38 2.6 5.9
Fruits 16 0.9 14 18 5.6 2.6
Other Fruits 13 0.8 12 15 5.8 2.1
MISCELLANEOUS 31 1.9 27 35 6.1 5.0
Beverages 26 1.9 22 30 7.3 4.2
Others 3 0.4 3 4 10.9 0.6

By adolescents’ age group, the total mean intake of 16 to 18 years old, was higher at 652 grams
than among 13 to 15 years old (587 grams). (Table 30). Adolescents, 13 to 15 years old, and 16 to 18
years old, were noted to have the highest percent contribution of food groups from cereals and cereal
products at 53.2% and 51.0%, respectively. Fish, meat, and poultry in both age groups contributed to
less than a quarter (20.3%) of their average daily consumption. Intake of vegetables shared 5.9% of the
total daily consumption while milk and milk products contribute to 1.1% in this age group (Table 30).
Table 30. Mean one-day food consumption and percent contribution to total food intake of adolescents,
13 to 18 years old, by age group: Philippines, 2018-2019
All 13-15 years old 16-18 years old
(n=20,504) (n=11,511) (n=8,933)
Mean Mean Mean
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 6 1.0 6 1.0 7 1.1
BODY-BUILDING FOOD
Poultry 25 4.0 22 3.8 28 4.2
Eggs 15 2.4 17 2.5 15 2.4
Whole Milk 4 0.7 4 0.7 4 0.7
Milk Products 3 0.5 2 0.4 3 0.5
Vegetables 36 5.9 33 5.7 39 6.0
Fruits 16 2.6 16 2.7 16 2.5
Other Fruits 13 2.1 14 2.3 13 2.0
MISCELLANEOUS 31 5.0 28 4.8 35 5.3
Beverages 26 4.2 23 3.9 30 4.5
Others 3 0.6 3 0.6 3 0.5

Disaggregating by sex, it is notable that the mean consumption of male adolescents, was higher
at 669 grams than the female adolescents at 564 grams (Table 31). Male adolescents, also had the highest
intake of most food groups specifically cereals and cereal products (365 grams), fats and oils (7 grams),
fish, meat, and poultry (133 grams), dried beans, nuts, and seeds (6 grams), and vegetables (39 grams).
On the contrary, female adolescents, had higher intake of sugars and syrups (49 grams), milk and milk
products (8 grams), fruits (17 grams), and miscellaneous foods (33 grams) (Table 31).
Table 31. Mean one-day food consumption and percent contribution to total food intake of
adolescents, 13 to 18 years old, by sex: Philippines, 2018-2019 (n=20,504)
All Male Female
Food Group/Sub-Group Mean Mean Mean
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 6 1.0 7 1.0 6 1.1
BODY-BUILDING FOOD
Poultry 25 4.0 26 3.9 23 4.1
Eggs 15 2.4 15 2.3 15 2.6
Whole Milk 4 0.7 4 0.5 5 0.9
Milk Products 3 0.5 2 0.4 3 0.6
Vegetables 36 5.9 39 5.9 33 5.8
Fruits 16 2.6 15 2.3 17 3.0
Other Fruits 13 2.1 13 2.0 13 2.3
MISCELLANEOUS 31 5.0 30 4.5 33 5.7
Beverages 26 4.2 24 3.6 27 4.8
Others 3 0.6 4 0.5 3 0.6

1.4 Adults (19 to 59 years old)
Across age and population groups, adults aged 19 to 59 years old, obtained the highest average
total daily food consumption amounting to 669 grams in raw edible portion form (Table 32). Adults,
also recorded the highest mean intake of fish, meat, and poultry (131 grams), sugars and syrups
(51 grams), other vegetables (40 grams), beverages (38 grams), and condiments and spices (2 grams).
Adults, also had the lowest mean intake of milk and milk products (5 grams) particularly whole milk
(3 grams) which contributed to only less than 1.0% of the total intake.
Among the food groups consumed, cereals and cereal products had the highest mean intake
(327 grams) which constituted to the bulk of adult’s diet, contributing to about half (49.0%) of the total
consumption in a day. Intake of rice and rice products (271 grams) had a large share of 40.5% among
the cereals and cereal products. Almost one-fifth (19.6%) of the total intake was contributed by fish,
meat, and poultry with a mean intake of 131 grams. Other body-building foods such as eggs, milk and
milk products, and dried beans, nuts, and seeds constitute to less than 2% of adults total intake.
Vegetables (58 grams) and fruits (21 grams) contributed 8.7% and 3.2% to their total daily intake,
respectively. Miscellaneous foods (43 grams) such as beverages, condiments and spices, and others had
a share of 6.5% to the total intake.

Table 32. Mean one-day food consumption and percent contribution to total food intake of adults, 19 to 59
years old: Philippines, 2018-2019 (n=68,529)
Mean % of Total
Food Group/Sub-Group SE Lower Upper % CV
(g) Intake
Limit Limit
ENERGY-GIVING FOOD
Fats and Oils 6 0.3 6 7 4.4 0.9
BODY-BUILDING FOOD
Poultry 25 1.0 23 28 4.1 3.8
Eggs 13 0.4 12 14 3.3 1.9
Whole Milk 3 0.1 3 3 5.2 0.4
Milk Products 2 0.2 1 2 11.0 0.3
Vegetables 58 1.3 55 61 2.3 8.7
Fruits 21 1.0 19 23 4.9 3.2
Other Fruits 18 0.8 16 20 4.3 2.7
MISCELLANEOUS 43 2.3 38 48 5.4 6.5
Beverages 38 2.0 34 43 5.3 5.7
Others 3 0.4 2 4 12.2 0.4
Observing the mean intake by age group, the total average daily consumption of adults
generally decreased with age (Table 33). Younger adults aged 19 to 29 years old (704 grams), had the
highest total mean intake in a day among other age groups. Adults, 30 to 49 years old, had a total food
intake of 673 grams while adults, 50 to 59 years old (613 grams), had the lowest mean intake across
adult’s age groups.
Intake of most food groups specifically cereals and cereal products, sugars and syrups, fats and
oils, fish, meat, and poultry, eggs, and miscellaneous foods also decreased with age. Meanwhile,
consumption of vegetables and fruits increased as age increases.
Almost half (49.0%) of adult’s consumption was from cereals and cereal products. One-fifth
(19.6%) of the total intake of adults came from fish, meat, and poultry. Vegetable consumption was
only at 8.7%. Other food groups were less consumed which took less than 10% of the total food intake.

years old, by age group: Philippines, 2018-2019
All 19-29 years old 30-49 years old 50-59 years old
(n=68,529) (n=17,948) (n=34,646) (n=15,935)
Mean Mean Mean Mean
% % % %
(g) (g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 6 0.9 7 1.0 6 0.9 5 0.9
BODY-BUILDING FOOD
Poultry 25 3.8 32 4.5 24 3.6 19 3.1
Eggs 13 1.9 15 2.1 13 1.9 11 1.7
Whole Milk 3 0.4 3 0.4 3 0.4 3 0.5
Milk Products 2 0.3 3 0.4 1 0.2 1 0.2
Vegetables 58 8.7 50 7.2 61 9.1 61 9.9
Fruits 21 3.2 17 2.5 21 3.1 26 4.3
Vitamin C-Rich Fruits 3 0.5 3 0.5 3 0.5 4 0.6
Other Fruits 18 2.7 14 2.0 18 2.7 22 3.7
MISCELLANEOUS 43 6.5 49 6.9 43 6.3 38 6.2
Beverages 38 5.7 43 6.1 38 5.6 33 5.4
Condiments and Spices 2 0.3 2 0.3 2 0.3 2 0.3
Others 3 0.4 3 0.5 3 0.4 3 0.5
Taking into account by sex differences, male adults, consumed significantly more than female
adults with a mean total daily food intake of 764 grams and 580 grams in raw edible portion form,
respectively (Table 34). Male adults, had consumed significant amount of cereals and cereal products
(384 grams), and fish, meat, and poultry (149 grams). In addition, adult males, also had higher intakes of
sugar and syrups (56 grams), dried beans, nuts, and seeds (7 grams), vegetables (61 grams), and
miscellaneous foods (59 grams) than female adults, but the difference were not significant.
On the contrary, female adults, had a higher mean intake of milk and milk products (6 grams)
particularly whole milk (4 grams) than their male counterparts. Furthermore, the mean intake of starchy
roots and tubers (8 grams), and fruits (23 grams) was also higher among female adults, however not
statistically significant.

years old, by sex: Philippines, 2018-2019 (n=68,529)
All Male Female
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 6 0.9 6 0.8 6 1.0
BODY-BUILDING FOOD
Poultry 25 3.8 28 3.6 23 3.9
Eggs 13 1.9 13 1.8 13 2.2
Whole Milk 3 0.4 2 0.3 4 0.6
Milk Products 2 0.3 1 0.1 2 0.4
Vegetables 58 8.7 61 8.0 55 9.5
Fruits 21 3.2 19 2.5 23 4.0
Other Fruits 18 2.7 16 2.1 19 3.3
MISCELLANEOUS 43 6.5 59 7.7 29 4.9
Beverages 38 5.7 54 7.0 24 4.1
Others 3 0.4 3 0.4 3 0.5
In terms of place of residence, adults residing in urban areas (685 grams) had higher total mean
daily food consumption than adults in rural areas (655 grams) (Table 35). Adults living in rural areas
recorded higher intake of rice and rice products, fish and fish products, and vegetables, than their urban
counterparts. On the other hand, adults in urban settings consumed significantly more meat and meat
products (63 grams), eggs (15 grams), milk and milk products (6 grams), sugars and syrups (58 grams), fats
and oils (7 grams), poultry (31 grams), and beverages (44 grams) than adults in rural areas (Table 35).

years old, by place of residence: Philippines, 2018-2019 (n=68,529)
All Rural Urban
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 6 0.9 6 0.9 7 1.0
BODY-BUILDING FOOD
Poultry 25 3.8 20 3.1 31 4.5
Eggs 13 1.9 12 1.8 15 2.2
Whole Milk 3 0.4 2 0.3 4 0.5
Milk Products 2 0.3 1 0.2 2 0.4
Vegetables 58 8.7 61 9.3 54 7.9
Fruits 21 3.2 21 3.2 21 3.1
Other Fruits 18 2.7 18 2.7 18 2.6
MISCELLANEOUS 43 6.5 38 5.7 50 7.2
Beverages 38 5.7 33 5.0 44 6.4
Others 3 0.4 3 0.4 3 0.5
1.5 Elderly (60 years and above)
Elderly, 60 years old and above, had a total mean one-day food consumption of 522 grams in raw
edible portion (Table 36). This was recorded as the third lowest daily intake across age and population
groups. Senior citizens also obtained the lowest mean intake of milk products among other age groups.
Among the food groups, cereals and cereal products (256 grams) had the highest mean intake,
contributing to half (49.2%) of elderly’s total intake. It was followed by fish, meat, and poultry with a
mean intake of 98 grams which shares 18.8% to their total consumption. Vegetables (58 grams) and
fruits (24 grams) contributed to 11.1% and 4.5% of the senior’s total intake, respectively. Sugars and
syrups (26 grams) and miscellaneous foods (28 grams) contributed to 4.9% and 5.4% of the total intake,
respectively. Consumption of starchy roots and tubers (7 grams), fats and oils (5 grams), eggs (9 grams),
milk and milk products (6 grams), and dried beans, nuts, and seeds (5 grams) were low, which
contributed to only 6.1% of the total intake (Table 36).

Table 36. Mean one-day food consumption and percent contribution to total food intake of elderly, 60 years
old and above: Philippines, 2018-2019 (n=18,326)
Mean % of Total
Food Group/Sub-Group SE Lower Upper % CV
(g) Intake
Limit Limit
ENERGY-GIVING FOOD
Fats and Oils 5 0.2 4 5 5.3 0.9
BODY-BUILDING FOOD
Poultry 15 0.9 13 17 6.1 2.8
Eggs 9 0.4 8 10 4.5 1.7
Whole Milk 5 0.2 4 5 5.1 0.9
Milk Products 1 0.2 1 2 12.1 0.2
Vegetables 58 1.6 54 61 2.8 11.1
Fruits 24 1.1 21 26 4.7 4.5
Other Fruits 20 1.0 18 22 5.2 3.8
MISCELLANEOUS 28 1.7 25 32 6.0 5.4
Beverages 25 1.6 21 28 6.7 4.7
Others 2 0.4 1 3 20.1 0.4
The total mean daily food consumption of elderly, was observed to decrease with age
(Table 37). By age group, elderly, 70 years old and above have a lower mean intake (464 grams) compared
to 60 to 69 years old (556 grams). Cereals and cereal products contributed to almost half of the total intake
of elderly, 60 to 69 years old (48.9%), and 70 years old and above (49.7%). One-fifth (18.8%) of the total
consumption was from fish, meat and poultry in both groups. Milk and milk products shared a small
proportion of 1.2% of the total intake in both age groups. Elderly, 60 to 69 years old, had slightly higher
intake of vegetables (61 grams) and fruits (25 grams) as compared to elderly, 70 years old and above,
(52 grams and 22 grams, respectively).

Table 37. Mean one-day food consumption and percent contribution to total food intake of elderly, 60 years
old and above, by age group: Philippines, 2018-2019
All 60-69 years old 70 years old and above
(n=18,326) (n=11,332) (n=6,994)
Mean Mean Mean
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 5 0.9 5 0.9 4 0.9
BODY-BUILDING FOOD
Poultry 15 2.8 17 3.0 12 2.5
Eggs 9 1.7 9 1.7 8 1.7
Whole Milk 5 0.9 4 0.7 6 1.3
Milk Products 1 0.2 1 0.2 2 0.3
Vegetables 58 11.1 61 11.0 52 11.3
Fruits 24 4.5 25 4.5 22 4.6
Other Fruits 20 3.8 21 3.7 18 3.9
MISCELLANEOUS 28 5.4 32 5.7 23 4.9
Beverages 25 4.7 27 4.9 20 4.4
Others 2 0.4 3 0.4 1 0.2
Disaggregating by sex, elderly males had higher total average food consumption in a day.
Elderly males also had higher intake of most food groups such as cereals and cereal products
(304 grams), sugars and syrups (27 grams), fats and oils (5 grams), fish, meat, and poultry (115 grams),
eggs (9 grams), dried beans, nuts, and seeds (6 grams), vegetables (63 grams), and miscellaneous foods
(38 grams). On the other hand, elderly females obtained higher intakes of fruits (25 grams) including
vitamin-C fruits and other fruits, and milk and milk products (7 grams) specifically whole milk and milk
products (Table 38).

Table 38. Mean one-day food consumption and percent contribution to total food intake of elderly, 60
years old and above, by sex: Philippines, 2018-2019 (n=18,326)
All Male Female
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 5 0.9 5 0.8 4 1.0
BODY-BUILDING FOOD
Poultry 15 2.8 18 2.9 13 2.7
Eggs 9 1.7 9 1.5 8 1.8
Whole Milk 5 0.9 3 0.6 6 1.2
Milk Products 1 0.2 1 0.1 2 0.4
Vegetables 58 11.1 63 10.5 54 11.7
Fruits 24 4.5 22 3.6 25 5.4
Other Fruits 20 3.8 19 3.1 21 4.5
MISCELLANEOUS 28 5.4 38 6.3 22 4.7
Beverages 25 4.7 34 5.6 18 3.8
Others 2 0.4 2 0.3 2 0.5
1.6 Pregnant Women

The average total daily food consumption of pregnant women amounted to 599 grams in raw
edible portion form (Table 39). Pregnant women, recorded the highest mean intake of other cereal
products (54 grams), starchy roots and tubers (8 grams), fats and oils (7 grams), dried beans, nuts, and
seeds (8 grams), fruits (35 grams); specifically vitamin-C rich fruits and other fruits, across different
population groups. On the contrary, mean intake of different kinds of beverages (14 grams) among
pregnant women was recorded the lowest when compared to other age groups.

Among the food groups consumed, cereals and cereal products with a mean intake of 298
grams, comprised half (49.9%) of the pregnant women’s diet (Table 39). Mean intake of fish, meat, and
poultry of pregnant women was 111 grams, contributing to 18.5% of the total intake. Mean daily intake
of milk and milk products (14 grams) contributed to 2.4% of their daily diet. Consumption of vegetables
(55 grams) and fruits (35 grams) contributed to 9.3% and 5.9% of the total food intake, respectively.
Foods categorized as sugar and syrups, starchy roots and tubers, eggs, dried beans, nuts, and seeds, fats
and oils, and miscellaneous (i.e. beverages, and spices and condiments), sugars and syrups were
consumed in less significant amounts contributing to not more than 14% of the total intake (Table 39).
Table 39. Mean one-day food consumption and percent contribution to total food intake of pregnant women:
Philippines, 2018-2019 (n=1,495)
Mean % of Total
(g) Intake
Limit Limit
ENERGY-GIVING FOOD
Fats and Oils 7 0.6 6 8 8.3 1.1
BODY-BUILDING FOOD
Poultry 22 2.6 17 28 11.9 3.7
Eggs 13 1.0 11 15 7.3 2.2
Whole Milk 11 0.8 9 13 7.5 1.8
Milk Products 3 1.0 1 6 30.8 0.6
Vegetables 55 2.3 50 60 4.2 9.3
Fruits 35 3.0 29 42 8.4 5.9
Other Fruits 27 2.2 22 32 8.1 4.5
MISCELLANEOUS 20.0 1.0 18 22 5.2 3.3
Beverages 14 1.5 11 18 10.6 2.4
Others 4 1.1 2 7 27.6 0.7
Assessing by age groups, among pregnant women, those aged 19 years old and below, had the
highest total mean food intake in a day at 627 grams. Pregnant women, 20 to 35 years old, had an average
intake of 604 grams daily while those aged 36 years old and above, registered the lowest intake
(539 grams) (Table 40). This further indicates that the total mean daily food intake of pregnant women
decreased with age. Mean intake of different food groups such as cereals and cereal products, rice and
products, corn and corn products, and other cereal products, fish, meat, and poultry including meat and

products, and poultry, and other vegetables decreased with age. On the other hand, consumption of starchy
roots and tubers, green leafy and yellow vegetables, and beverages among pregnant women increased with
age (Table 40).
Among the food groups consumed, younger age groups of pregnant women (≤19 years old),
obtained the highest mean intake of cereals and cereal products (320 grams), sugars and syrups
(36 grams), fish, meat, and poultry (130 grams), vegetables (62 grams), and miscellaneous foods
(23 grams). Meanwhile, pregnant women aged 20 to 35 years old, recorded the highest consumption of fats
and oils (7 grams), eggs (14 grams), milk and milk products (16 grams), dried beans, nuts, and seeds
(9 grams), and fruits (39 grams). Pregnant women, 36 years old and above, registered the highest
consumption of starchy roots and tubers (10 grams) (Table 40).
Table 40. Mean one-day food consumption and percent contribution to total food intake of pregnant women,
by age group: Philippines, 2018-2019 (n=1,495)
All ≤19 y 20-35 y ≥36 y
Food Group/Sub-Group Mean Mean Mean Mean
% % % %
(g) (g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 7 1.1 6 1.0 7 1.2 6 1.2
BODY-BUILDING FOOD
Poultry 22 3.7 33 4.9 22 3.6 13 2.4
Eggs 13 2.2 10 1.5 14 2.4 10 1.9
Whole Milk 11 1.8 5 0.9 12 2.0 9 1.6
Milk Products 3 0.6 1 0.1 4 0.7 1 0.2
Vegetables 55 9.3 62 9.9 54 9.0 56 10.4
Fruits 35 5.9 25 4.2 39 6.3 26 4.8
Other Fruits 27 4.5 21 3.5 29 4.8 23 4.3
MISCELLANEOUS 20 3.3 23 3.5 19 3.1 22 4.1
Beverages 14 2.4 13 2.0 14 2.4 16 3.0
Others 4 0.7 8 1.1 4 0.6 4 0.8

1.7 Lactating Mothers

Overall, the total mean one-day food intake of lactating mothers, was the second highest
consumption next to adults, which amounted to 619 grams in raw edible portion form (Table 41).
Among age and population groups, lactating mothers, had the highest mean intake of cereals and cereals
products (341 grams), vegetables (58 grams) specifically green leafy and yellow vegetables (21 grams).
On the other hand, intake of dried beans, nuts, and seeds (7 grams) among lactating mothers, recorded
the lowest across other population groups.
Among the food groups consumed by lactating mothers, cereals and cereal products
(341 grams) contributed more than half (55.2%) to the total daily intake, with rice and rice products
providing 45.6% of the total share (Table 41). Less than 20% of the total food intake was accounted to fish,
meat, and poultry (109 grams) which comprised of fish and fish products (45 grams), meat and products
(43 grams), and poultry (20 grams). Vegetables and fruits which are good sources of vitamins, minerals,
and fiber, amounted to 58 grams and 16 grams, making up 9.4% and 2.7% of the daily diet, respectively.
Milk and milk products, which are good sources of calcium, were consumed in minimal amounts,
sharing only 1.0% of lactating mother’s total intake in a day (Table 41).
Table 41. Mean one-day food consumption and percent contribution to total food intake of lactating mothers:
Philippines, 2018-2019 (n=4,618)
Mean % of Total
(g) Intake
Limit Limit
ENERGY-GIVING FOOD
Fats and Oils 6 0.4 5 7 6.2 1.0
BODY-BUILDING FOOD
Poultry 20 1.3 18 23 6.4 3.3
Eggs 14 0.5 12 15 4.0 2.2
Whole Milk 5 0.6 4 7 11.2 0.9
Milk Products 1 0.4 0 2 36.3 0.2
Vegetables 58 2.2 54 63 3.8 9.4
Fruits 16 1.3 14 19 8.0 2.7
Other Fruits 13 0.7 12 15 5.3 2.1
MISCELLANEOUS 26 3.9 17 34 15.4 4.1
Beverages 22 3.8 14 30 17.0 3.6
Others 2 0.3 1 2 19.2 0.3

Taking into account age differences among lactating mothers, the total mean daily food
consumption was observed to decrease with increasing age (Table 42). Among food groups,
consumption of cereals and cereal products, starchy roots and tubers, sugars and syrups, fish, meat, and
poultry, and milk and milk products also decreased with age. On the contrary, intake of vegetables
among lactating mothers increased with age.
Those aged 19 years old and below, had the highest total mean daily food consumption
(658 grams), while those aged 36 years old and older, obtained the lowest intake at 593 grams. Younger
lactating mothers (≤19 years old), registered the highest mean intake of cereals and cereal products
(359 grams), rice and products (301 grams), corn and products (12 grams), starchy roots and tubers
(10 grams), sugar and syrups (48 grams), fish, meat, and poultry (121 grams), fish and fish products
(48 grams), meat and products (48 grams), poultry (24 grams), milk and milk products (8 grams), and dried
beans, nuts, and seeds (8 grams) compared to older lactating mothers. Meanwhile, lactating mothers,
20 to 35 years old, had the highest consumption of other cereal products (50 grams), eggs (15 grams),
miscellaneous foods (27 grams), and beverages (23 grams). Lactating mothers, 36 years old above,
recorded the highest consumption of vegetables (63 grams), including green leafy and yellow vegetables
(22 grams), other vegetables (41 grams), fruits (22 grams) specifically other fruits (17 grams) (Table 42).
Table 42. Mean one-day food consumption and percent contribution to total food intake of lactating
mothers, by age group: Philippines, 2018-2019 (n=4,618)
All ≤19 y 20-35 y ≥36 y
Food Group/Sub-Group Mean Mean Mean Mean
% % % %
(g) (g) (g) (g)
ENERGY-GIVING FOOD
Fats and Oils 6 1.0 6 0.9 6 1.0 5 0.9
BODY-BUILDING FOOD
Poultry 20 3.3 24 3.5 21 3.3 19 3.1
Eggs 14 2.2 11 1.7 15 2.4 10 1.7
Whole Milk 5 0.9 6 0.9 6 0.9 4 0.6
Milk Products 1 0.2 2 0.4 1 0.2 n n
Vegetables 58 9.4 47 7.1 58 9.3 63 10.6
Fruits 16 2.7 20 3.1 15 2.4 22 3.6
Other Fruits 13 2.1 16 2.4 12 1.9 17 2.9
MISCELLANEOUS 26 4.1 19 2.9 27 4.3 23 3.9
Beverages 22 3.6 15 2.3 23 3.7 20 3.4
Others 2 0.3 2 0.2 2 0.3 1 0.2
n (negligible) if: less than 0.5g;
less than 0.05% for contribution.

1.8 Mean One-day Total Food Intake by Population Groups

The world has made significant advancements in increasing the individual food consumption,
based on the WHO/FAO’s global and regional food consumption trend from 1964 to 2030. In the
Philippines, results of the ENNS 2018-2019 showed mean one-day food intake increased as age increases,
however declined once the individual became elderly. Between the physiologic group, lactating mothers
(619 grams) had a higher average daily intake than pregnant women (599 grams) (Figure 34).
Figure 34. Mean one-day total food intake by population groups: Philippines, 2018-2019
1.9 Trends of Mean One-day Food Intake by Population Group from 2008 to 2018-2019
(as purchased)
Figure 35 shows the one-day mean intake of each population group over the survey years.
Adults had the highest total mean one-day food intake for 2018-2019 with 745 grams, followed by
pregnant women with a total mean intake of 740 grams and lactating mothers with 714 grams. On the
other hand, school-aged children were noted to have the least intake in 2018-2019 with 531 grams.
The average as purchased food consumption of adults significantly decreased from 2008 with
870 grams to 788 grams in 2013 and continuously dropped in 2018-2019 at 745 grams. A similar
decreasing trend was noticed with most population groups over the survey years. The mean intake of
lactating mothers decreased from 2008 to 2013 with 808 grams to 688 grams however, a slight increase to
714 grams was noted in 2018-2019. Likewise, the average consumption of infants and preschool
children presented a continuous increase in 2008 with 492 grams to 548 grams in 2018-2019.

Figure 35. Trends in mean one-day food intake (as purchased) by population group: Philippines, 2008 to 2018-2019
1.10 Percent Contribution of Carbohydrates, Fats, and Protein to the Total Energy
(kilocalories) by Population Groups
In general, the percent contribution of carbohydrates, fats, and proteins to the total energy in all
age groups were within the range of Philippine Dietary Reference Intakes’ (PDRI’s) Acceptable
Macronutrient Distribution Ranges (AMDR).
Young children (6 to 11 months), had 69.7% of energy coming from carbohydrates which was
higher than 45-62% of the AMDR. However, the 16.3% of energy from fats was lower than the 30-40% of
the AMDR. Meanwhile, energy from protein (14.0%) was within the recommended range. Young children
aged 1 to 2 years old, had 60.8% energy from carbohydrates, 13.5% from protein, and 25.7% from fats,
which were within the recommended AMDR. Percent distribution of carbohydrates, protein, and fat to total
energy of children aged 3 to 18 years old (67.4% energy from carbohydrates, 13.1% from protein, and
19.5% from fats) were also within the recommended range. In addition, adults aged 19 to 59 years old, had
71.0% energy from carbohydrates, 13.7% from protein, and 15.3% from fats. Elderly aged 60 years old,
had 72.1% energy from carbohydrates, 13.9% from protein, and 14.0% from fats. Both adults and elderly
showed actual percentage distribution of carbohydrates, protein, and fats that were within the recommend-
ed range (Table 43).
Table 43. Percent (%) distribution of carbohydrates, protein, and fats to the total energy (kcal) by population groups:
CARBOHYDRATES PROTEIN FATS
Age Group Recommended Actual Recommended Actual Recommended Actual
Range* (%) (%) Range* (%) (%) Range* (%) (%)
Young Children
45.0 – 62.0 69.7 8.0 – 15.0 14.0 30.0 – 40.0 16.3
(6 to 11mo)
Young Children
50.0 – 69.0 60.8 6.0 – 15.0 13.5 25.0 – 35.0 25.7
(1 to 2y)
Children (3 to 18y) 55.0 – 79.0 67.4 6.0 – 15.0 13.1 15.0 – 30.0 19.5
Adults (19 to 59y) 55.0 – 75.0 71.0 10.0 – 15.0 13.7 15.0 - 30.0 15.3
Elderly (≥60y) 55.0 – 75.0 72.1 10.0 – 15.0 13.9 15.0 - 30.0 14.0
*DOST-FNRI (2015). Philippine Dietary Reference Intakes

2. Commonly Consumed Foods among Population Groups
2.1 Infants and Preschool Children (6 months to 5 years old)
Among the energy-giving foods, the most commonly consumed were rice, coconut oil,
bread such as pandesal and pande monay, salted crackers, and even instant noodles. As shown on
Table 44, thin rice gruel was also popular among this group with 6.2% consuming.
Among body-building foods, the most commonly consumed were infant formula milk and powdered
filled milk, chicken egg, hotdog, lean pork, chicken meat, galunggong, tilapia, and canned sardines
in tomato sauce. Among vegetables, kalabasa, malunggay, and sitaw were commonly eaten. Fruits
were not popular among this population group as manifested by its absence from the list. Brown
sugar, cream-filled sandwich-type cookies, chocolate cake, and powdered chocolate-flavoured drink
were popularly included in the daily diet of this group. Alarmingly, at this young age, softdrinks was
also listed among the commonly consumed food item of infants and preschool children,
with a mean intake of 7 grams and with about 4.5% of this population group consuming (Table 44).
Table 44. Top 30 food items commonly consumed by infants and preschool children, 6 months to
5 years old: Philippines, 2018-2019 (n=20,802)
Mean Intake
Rank Food Name Percent Consuming
(g)
1 Rice, well-milled 69 89.6
2 Oil, coconut 2 43.6
3 Filled milk, pwdr 19 31.6
4 Egg, chicken 10 28.7
5 Sugar, brown 2 16.7
6 Soy sauce 1 13.9
7 Hotdog 6 10.9
8 Pandesal 4 10.2
9 Pork, lean 4 9.4
10 Cracker, salted 3 9.3
11 Milk, powder, growing-up (1-3y.o.) 9 8.5
12 Chicken meat 4 8.5
13 Cookies, sandwich type, cream-filled 2 7.5
14 Squash fruit (kalabasa) 2 7.5
15 Choc-flavor drink, powder 1 7.3
16 Coconut milk (gata) 1 7.2
17 Cake, chocolate 3 7.1
18 Scad, round (galunggong) 2 7.0
19 Horseradish tree leaves (malunggay) n 6.5
20 Oil, palm n 6.2
21 Cracker, salted, round 2 6.2
22 Rice gruel, thin 12 6.2
23 Pande monay 3 5.7
24 Coffee (3-in-1) 1 5.7
25 Instant noodles 2 5.5
26 Sardines, in tomato sauce, canned 1 5.2
27 Tilapia 2 5.0
28 Milk, powder, infant formula 6 4.7
29 Softdrinks 7 4.5
30 String/Yard long bean pod, green (sitaw) 1 4.3

2.2 School-age Children (6 to 12 years old)
Similar to infants and preschool children, rice (94.7%) was commonly consumed by school-age
children aged 6 to 12 years old (Table 45). Coconut oil and chicken egg ranked as 2 nd and 3rd commonly
consumed, with 56.6% and 34.3% children consuming. Instant noodles, salted crackers, and breads such as
pandesal and pande monay were also included on the top food items consumed by this age group. Among
protein-rich foods, chicken egg, lean pork, hotdog, chicken meat, liempo, tilapia, galunggong and canned
sardines in tomato sauce were the most commonly consumed. Instant powdered filled milk was also
included in the list with 15.9% of school-age children consuming. Among the vegetables, kalabasa, carrot,
malunggay, and talong were commonly consumed. However, fruits were not popular among this age
group, as no single fruit was included in the list. SSBs such as softdrinks, and powdered chocolate-
flavoured drink were also common in this age group. Unexpectedly, instant pure coffee had been included
in the list with 5.9% school-age children already consuming.
Table 45. Top 30 food items commonly consumed by school-age children, 6 to 12 years old: Philippines,
2018-2019 (n=30,951)
Mean Intake
(g)
5 Pork, lean 11 16.1
7 Soy sauce 1 15.9
8 Hotdog 9 14.1
10 Pandesal 6 11.0
11 Coffee (3-in-1) 2 9.8
13 Horseradish tree leaves (malunggay) 1 9.0
14 Oil, palm 1 8.8
18 Softdrinks 18 7.3
21 Pork belly (liempo) 4 7.1
22 Carrot 1 7.0
23 Cookies, sandwich type, cream-filled 2 6.9
25 Tilapia 5 6.8
26 Eggplant (talong) 3 6.6
28 Pure instant coffee n 5.9
30 Cake, chocolate 3 5.8

2.3 Adolescents (13 to 18 years old)
Among adolescents, 13 to 18 years old, rice still topped the list of commonly consumed foods,
with 94.6% consuming (Table 46). Chicken egg ranked 3rd with 31.3% consuming. Instant 3-in1 coffee
ranked 7th with 16.9% or nearly two (2) out of 10 teenagers were consuming. Pandesal and instant noodles
were also included in the list with 9.5% and 7.4% consuming. Meat and meat products particularly lean
pork, hotdog, and liempo were also commonly consumed. Fish and fish products such as tilapia, bangus,
galunggong and canned sardines in tomato sauce were also popular in this group. Poultry including
chicken meat was also included in the list with 12.2% consuming. Carrot, sitaw, repolyo, kalabasa,
malunggay, and talong were the most commonly eaten vegetables in this group. Meanwhile, no single fruit
was included in the list. Notably, softdrinks was even more popular in this age group than instant powdered
filled milk with 12.3% and 7.4% consuming, respectively (Table 46).
Table 46. Top 30 food items commonly consumed by adolescents, 13 to 18 years old: Philippines,
2018-2019 (n=20,504)
Mean Intake
(g)
5 Soy sauce 1 17.2
7 Coffee (3-in-1) 4 16.9
8 Hotdog 9 12.8
13 Pandesal 6 9.5
15 Carrot 1 9.4
20 Oil, palm 1 8.3
22 Cabbage, green (repolyo) 2 7.8
23 Instant Noodles 4 7.4
26 Tilapia 6 6.6
27 Milkfish (bangus) 5 6.3
28 Chicken leg/drumstick 4 6.2
30 Potato (patatas) 2 5.5

2.4 Adults (19 to 59 years old)
The top most frequently consumed food items among adults, 19 to 59 years old, was rice with
a mean intake of 257 grams and 94.8% of Filipino consuming (Table 47). Chicken egg ranked 4 th with
more than a quarter of adult (28.1%) were consuming. Intake of coffee was undeniably part of every
rd th
adult’s diet with 3-in-1 instant coffee and pure instant coffee ranked 3 and 6 place with 34.7% and
23.5% of adults consuming, respectively. Breads specifically pandesal and pande monay were popularly
consumed with 13.0% and 6.9% consuming, respectively. Meat and products such as lean pork, liempo,
and hotdog were also included in the list. Fish and fish products particularly round galunggong, bangus,
tilapia, frigate tuna, and canned sardines in tomato sauce were also commonly consumed. Chicken meat
was also listed with 11.5% consuming. A variety of vegetables were commonly consumed by adults such
as talong, carrot, sitaw, kalabasa, repolyo, malunggay, and okra. Starchy roots and tubers like patatas was
also present in adult’s diet with 6.6% consuming. SSBs such as softdrinks was also popularly consumed
with 13.0% of adults consuming. Meanwhile, fruits, which are good source of vitamins and fiber, were not
seen in the list of commonly eaten by this group. Any type of milk and milk products was also not popular
among adults.
Table 47. Top 30 food items commonly consumed by adults, 19 to 59 years old: Philippines,
2018-2019 (n=68,529)
Mean Intake
(g)
3 Coffee (3-in-1) 10 34.7
8 Soy sauce 1 16.7
10 Pandesal 8 13.0
16 Carrot 2 11.1
21 Okra 3 9.2
23 Coffee creamer, non-dairy 1 7.9
24 Tilapia 7 7.7
25 Oil, palm 1 7.6
26 Hotdog 4 6.9
29 Potato (patatas) 2 6.6
30 Tuna, frigate 4 6.1

2.5 Elderly (60 years old and above)
Overall, well-milled rice was the most commonly consumed food item eaten by 93.7% of
elderly (Table 48). Instant 3-in-1 coffee and pure instant coffee ranked 4th and 5th with 32.9%
and 29.4% consuming, respectively. Chicken whole egg ranked 6th with one-fifth (20.0%) of senior citizen
were consuming. Similar to adult’s intake, pandesal, pande monay were popularly eaten by elderly with
18.5% and 8.7% consuming, respectively. Galunggong, bangus, and tilapia among fish and fish products
were also popular. Among meat and meat products, the elderly commonly consume lean pork (14.9%) and
pork belly (6.9%). While chicken meat (8.8%) was the poultry food commonly consumed by this group.
Talong, kalabasa, malunggay, sitaw, okra, carrot, repolyo, and kamote leaves were among the popularly
consumed vegetables. At least one (1) out of 10 (11.8%) elderly were consuming instant powdered milk.
Banana, saba was also commonly consumed by 6.4% of elderly.
Table 48. Top 30 food items commonly consumed by elderly, 60 years old and above: Philippines,
2018-2019 (n=18,326)
Mean Intake
(g)
4 Coffee, (3-in-1) 10 32.9
5 Pure instant coffee 1 29.4
7 Pandesal 11 18.5
11 Soy sauce 1 12.1
16 Okra 4 10.7
18 Coffee creamer, non-dairy 1 9.2
21 Tilapia 7 8.4
22 Carrot 1 8.0
26 Sweet potato leaves 2 7.8
27 Oil, palm n 7.0
28 Sugar, white, refined 1 7.0
30 Banana, saba 7 6.4

2.6 Pregnant women
Among pregnant women, rice was also the top most commonly consumed food item, with
94.9% consuming (Table 49). Coconut oil ranked 2nd and chicken egg as 3rd commonly consumed foods
with 50.3% and 29.1% of pregnant women consuming, respectively. Instant 3-in-1 coffee and pure
instant coffee ranked 5th and 12th with 23.1% and 12.6% consuming, respectively. Instant powdered
filled milk ranked 6th with more than one-fifth (21.7%) pregnant women consuming. Similar to elderly’s
intake, pandesal (14.9%) and salted crackers (7.5%) were also eaten by this group. Protein-rich food items
commonly consumed by pregnant women included chicken egg, chicken meat, lean pork, liempo, and fresh
fishes like galunggong and tilapia. Vegetables like carrot, talong, sitaw, malunggay, kalabasa, repolyo, and
okra were popularly consumed by this group (Table 49).
Table 49. Top 30 food items commonly consumed by pregnant women: Philippines, 2018-2019 (n=1,495)
Mean Intake
(g)
5 Coffee (3-in-1) 6 23.1
7 Soy sauce 1 17.2
8 Pandesal 9 14.9
17 Okra 4 10.7
19 Carrot 1 10.2
23 Hotdog 6 8.7
24 Tilapia 7 8.6
25 Sweet potato leaves 2 7.5
29 Oil, palm n 6.7
30 Chayote fruit (sayote) 5 6.7

2.7 Lactating mothers
Among lactating mothers, around 95.0% consumed well-milled rice with a mean intake of 267
grams daily (Table 50). Other popular commodities such as coconut oil (51.6%), instant 3-in-1 coffee
(33.2%), and brown sugar (30.9%) were also included in the list of commonly consumed food items.
Chicken egg ranked 5th with a mean intake of 13 grams, which was consumed by more than one-fourth
(28.6%) of this population group. Pandesal, pande monay, and flavoured instant noodles were also
commonly eaten by lactating mothers. Body-building foods such as fish, meat, and poultry include lean
pork, liempo, hotdog, chicken meat, tilapia, galunggong, and bangus were commonly consumed by this
group. Instant powdered filled milk with 11.8% consuming were also included in the list. Vegetables
like malunggay, carrot, kalabasa, sitaw, repolyo, talong, okra and talbos ng kamote were popularly
consumed by lactating mothers. Softdrinks was also listed among the commonly consumed food item
(Table 50).
Table 50. Top 30 food items commonly consumed by lactating mothers: Philippines, 2018-2019 (n=4,618)
Mean Intake
(g)
3 Coffee (3-in-1) 10 33.2
7 Soy sauce 1 16.8
10 Pandesal 8 12.9
17 Carrot 2 10.6
23 Okra 3 8.4
24 Hotdog 4 8.0
25 Tilapia 6 7.4
26 Sweet potato leaves (talbos ng kamote) 2 7.1
28 Oil, palm 1 7.0
30 Chayote fruit (sayote) 5 6.8

3. Energy and Nutrient Intake
This section further discussed the energy and nutrient intake of different age and population
groups from their mean amount of food consumption, including the proportion of meeting and not
meeting the nutritional adequacy.
3.1 Infants and Preschool Children
The average energy intake of infants and preschool children aged 6 months to 5 years old, was
amounted to 799 kilocalories per day (Table 51). Less than one-fifth (18.4%) of this age group were
able to meet the daily REI for their age. This indicates that majority of infants and preschool children
were energy deficient. On the other hand, a greater proportion of infants and preschool children (70.8%)
met the EAR for protein with a mean intake of 27 grams. Carbohydrates and total fat intake among this
age group had a mean of 122 grams and 23 grams, respectively. Regarding micronutrient intake, more
than half of infants and preschool children met the EAR for riboflavin or vitamin B2 (53.8%) and niacin
or vitamin B3 (58.0%). Meanwhile, less than half of infants and preschool children met the EAR for
vitamin A (43.2%), thiamin or vitamin B1 (38.7%), vitamin C (34.7%), calcium (30.8%) and iron (19.1%).
The energy and nutrient intake of infants and preschool children by single age showed that
intake of total energy and protein increased with age (Table 51). This could be attributed to the
increasing intake of foods particularly energy-giving and body-building foods as this is the period
crucial to their growth and development. Inversely, calcium, vitamin C, and riboflavin intake decreased
with age.
Disaggregating by age groups, infants, 6 to 11 months (24.8%), had the highest proportion meeting
the REI while preschool children, 3 to 5 years old (14.0%), recorded the least. Infants, 6 to 11 months old
(43.8%), had the highest proportion that met the EAR for calcium with a mean intake of 0.54 grams.
Preschool children, 3 to 5 years old (22.4%), had the least proportion that met the EAR for calcium which
could be attributed to the reduction of milk and milk products intake as the child grew older. Preschool
children, 1 to 2 years old, obtained the highest proportion who met the EAR for iron (21.2%), vitamin C
(48.4%), and riboflavin (60.9%). Almost half of children, 1 to 2 years old (44.1%), and 3 to 5 years old
(44.4%), met the EAR for vitamin A. A large proportion of children, 3 to 5 years old, had the highest
proportion meeting the EAR for protein (76.2%) and niacin (68.7%) (Table 51).

Table 51. Mean one-day energy and nutrient intake and proportion of infants and preschool children, 6 months
to 5 years old, meeting the Recommended Energy Intake and Estimated Average Requirement for
Age Group
All
Energy and Nutrients 6-11 mos. 1-2 y 3-5 y
(n=20,802)
(n=1,527) (n=6,854) (n=12,421)
Energy
Intake (Kcal) 799 446 728 889
Proportion meeting REI 18.4 24.8 24.3 14.0
Protein
Intake (g) 27 17 25 29
Proportion meeting EAR 70.8 43.7 68.0 76.2
Iron
Intake (mg) 4.7 4.3 4.4 4.9
Calcium
Intake (g) 0.41 0.54 0.53 0.33
Vitamin A
Intake (mcg RE) 303 176 328 306
Vitamin C
Intake (mg) 19 27 24 14
Thiamin
Intake (mg) 0.4 0.3 0.4 0.5
Riboflavin
Intake (mg) 0.7 0.4 0.9 0.7
Niacin
Intake (mg) 6.9 5.9 5.8 7.8
Carbohydrates (g) 122 75 104 139
Fats (g) 23 9 23 24
3.2 School-age Children
Among the school-age children, 6 to 12 years old, the average energy intake per day was 1,187
kilocalories (Table 52). A large proportion of this age group were energy deficient or failed to meet the
daily REI, with only 13.9% school-age children meeting the energy recommendation. More than
two-thirds (67.5%) of school-age children met the EAR for protein with a mean intake of 39 grams. Intake
of carbohydrates and total fats amounted to 198 grams and 27 grams, respectively. For micronutrients, less
than 40% school-age children met the EAR for thiamin (31.9%), riboflavin (30.6%), vitamin A (24.6%),
vitamin C (14.1%), iron (16.3%), and calcium (12.1%). On the other hand, more than two-thirds (68.2%) in
this age group met the EAR for niacin with mean intake of 11.6 milligrams (Table 52).
By age group, school-age children’ intake of energy, protein, carbohydrates, and fats increased
with age. School-age children, 6 to 9 years old (15.4%), obtained higher proportion of meeting the REI
than children, 10 to 12 years old (11.7%). Younger children, 6 to 9 years old, also had the higher
proportion meeting the EAR for most nutrients particularly protein (72.1%), iron (20.3%), vitamin A
(29.8%), vitamin C (16.5%), thiamin (34.8%), and niacin (69.6%), than their counterpart. Meanwhile,
school-age children, 10 to 12 years old, had the highest proportion meeting the EAR for calcium (12.4%)
(Table 52).

Table 52. Mean one-day energy and nutrient intake and proportion of school-age children, 6 to 12 years old,
meeting the Recommended Energy Intake and Estimated Average Requirement for nutrients, by age
Age Group
All
Energy and Nutrients 6-9 y 10-12 y
(n=30,951)
(n=18,080) (n=12,871)
Energy
Intake (Kcal) 1,187 1,089 1,332
Proportion meeting REI 13.9 15.4 11.7
Protein
Intake (g) 39 36 43
Proportion meeting EAR 67.5 72.1 60.7
Iron
Intake (mg) 6.3 5.9 6.8
Calcium
Intake (g) 0.25 0.25 0.26
Vitamin A
Intake (mcg RE) 278 269 290
Vitamin C
Intake (mg) 14 13 14
Thiamin
Intake (mg) 0.6 0.6 0.6
Riboflavin
Intake (mg) 0.6 0.6 0.6
Niacin
Intake (mg) 11.6 10.4 13.2
Carbohydrates (g) 198 180 226
Fats (g) 27 26 29
3.3 Adolescents
Among the adolescents, 13 to 18 years old, the mean energy intake was 1,591 kilocalories per
day (Table 53). A greater percentage of this age group failed to meet the daily energy recommended
with only 9.1% adolescents meeting the REI. Less than half of adolescents (43.9%) met the EAR for
protein with a mean intake of 52 grams daily. In addition, carbohydrate and total fat intake among this
age group had a mean of 274 grams and 32 grams, respectively. Conversely, more than two-thirds
(67.7%) of adolescents met the EAR for niacin while a small proportion of this age group met the EAR
for thiamin (22.4%), riboflavin (14.0%), vitamin A (13.0%) vitamin C (7.1%), iron (6.9%), and calcium
(13.6%) (Table 53).
Assessing by age groups, adolescents, 16 to 18 years old, had the highest mean intake of energy
(1,662 kilocalories), protein (54 grams), carbohydrates (285 grams), and fats (34 grams) than younger
adolescents aged 13 to 15 years old. Adolescents, 13 to 15 years old (9.4%), obtained higher proportion
who met the REI than those 16 to 18 years old (8.6%). Younger adolescents, 13 to 15 years old, also had
the higher proportion meeting the EAR for most nutrients particularly protein (45.2%), vitamin A (13.8%),

vitamin C (7.3%), thiamin (23.4%), riboflavin (14.7%), and niacin (68.2%) than their counterpart.
Meanwhile, older adolescents aged 16 to 18 years old, had the higher proportion that met the EAR for iron
(10.9%), and calcium (14.5%) than the younger group (Table 53).
Table 53. Mean one-day energy and nutrient intake and proportion of adolescents, 13 to 18 years old, meeting
the Recommended Energy Intake and Estimated Average Requirement for nutrients, by age group:
Age Group
All
Energy and Nutrients 13-15 y 16-18 y
(n=20,504)
(n=11,511) (n=8,933)
Energy
Intake (Kcal) 1,591 1,535 1,662
Protein
Intake (g) 52 49 54
Iron
Intake (mg) 7.7 7.5 7.9
Calcium
Intake (g) 0.28 0.27 0.29
Vitamin A
Vitamin C
Thiamin
Intake (mg) 0.7 0.7 0.7
Riboflavin
Intake (mg) 0.6 0.6 0.7
Niacin
Intake (mg) 16.0 15.3 16.9
Fats (g) 32 31 34
Disaggregating by sex, the average daily energy intake of adolescent males (1,757 kilocalories)
was significantly higher than females (1,427 kilocalories) (Table 54). Similarly, male adolescents had
a higher mean intake for all nutrients than their female counterparts. Male adolescents also had a higher
proportion that met the EAR for protein (46.2%), iron (9.5%), calcium (15.2%), and niacin (67.8%).
Notably, only 4.4% of female adolescents met the EAR for iron. On the contrary, female adolescents
obtained the highest proportion meeting the daily energy recommendation (10.3%). In addition, female
adolescents had high proportion meeting the EAR for vitamin A (15.6%), vitamin C (7.5%), thiamin
(18.4%), and riboflavin (18.4%) than their male counterpart (Table 54).

Table 54. Mean one-day energy and nutrient intake and proportion of adolescents, 13 to 18 years old,
meeting the Recommended Energy Intake and Estimated Average Requirement for nutrients,
by sex: Philippines, 2018-2019 (n=20,504)
Sex
Energy and Nutrients All
Male Female
Energy
Intake (kcal) 1,591 1,757 1,427
Protein
Intake (g) 52 56 47
Iron
Intake (mg) 7.7 8.2 7.2
Calcium
Intake (g) 0.28 0.30 0.26
Vitamin A
Vitamin C
Thiamin
Intake (mg) 0.7 0.8 0.7
Riboflavin
Intake (mg) 0.6 0.7 0.6
Niacin
Intake (mg) 16.0 17.7 14.3
Fats (g) 32 33 31
3.4 Adults
The mean one-day energy intake of adults, 19 to 59 years old, was approximately 1,637
kilocalories (Table 55). Only 18.4% of adults were able to meet the REI while a large percentage failed
to meet the daily energy recommendation. Mean intake of protein accounts to 55 grams with 45.8%
adults meeting the EAR. Carbohydrates and fat intake among this age group were 288 grams and 29
grams, respectively. Meanwhile, a large proportion of adults met the EAR for niacin (76.7%) while only
less than a quarter of adults met the EAR for iron (12.4%), calcium (7.1%), vitamin A (15.1%),
vitamin C (8.3%), thiamin (22.55%), and riboflavin (13.9%) (Table 55).
Disaggregating by sex, the energy intake, protein, iron, vitamin A, niacin, carbohydrates, and
fats decreased with age (Table 54). Adults, 19 to 29 years old, obtained the highest proportion meeting
the EAR for protein (47.9%), niacin (77.7%), thiamin (24.5%), riboflavin (14.3%), iron (12.6), calcium
(6.6%). Adults, 30 to 49 years old, had the highest proportion of energy intake (19.0%) and vitamin A
(15.0%) whereas adults, 50 to 59 years old, had the highest percentage of EAR for vitamin C (8.8%).

Table 55. Mean one-day energy and nutrient intake and proportion of adults, 19 to 59 years old, meeting
the Recommended Energy Intake and Estimated Average Requirement for nutrients, by age
Age Group
All
Energy and Nutrients 19-29 y 30-49 y 50-59 y
(n=68,529)
(n=17,948) (n=34,646) (n=15,935)
Energy
Intake (kcal) 1,637 1,725 1,647 1,494
Protein
Intake (g) 55 58 55 51
Iron
Intake (mg) 7.8 8.2 7.9 7.3
Calcium
Intake (g) 0.31 0.31 0.31 0.30
Vitamin A
Intake (mcg RE) 441 485 429 408
Vitamin C
Intake (mg) 20 19 20 21
Thiamin
Intake (mg) 0.7 0.8 0.7 0.7
Riboflavin
Intake (mg) 0.7 0.7 0.7 0.6
Niacin
Intake (mg) 18.0 18.5 18.2 16.9
Fats (g) 29 33 28 24
Male adults (1,880 kilocalories), had significantly higher mean daily energy intake than female
adults (1,411 kilocalories) (Table 56). Likewise, male adults had a higher mean intake for most nutrients
particularly intake of protein (63 grams), iron (8.6 milligrams), calcium (0.34 gram), vitamin A
(484 microgram retinol equivalent), thiamin (0.8 milligrams), riboflavin (0.7 milligrams), niacin
(20.7 milligrams), carbohydrates (334 grams), and fats (31 grams) than female adults. On the other hand,
female adults had a slightly higher proportion meeting the EAR for vitamin C (12.7%) compared to
male adults. Notably, only 0.7% of female adults met the EAR for iron from their food intake (Table 56).

Table 56. Mean one-day energy and nutrient intake and proportion of adults, 19 to 59 years old, meeting the
Recommended Energy Intake and Estimated Average Requirement for nutrients, by sex: Philippines,
2018-2019 (n=68,529)
Sex
Male Female
Energy
Intake (kcal) 1,637 1,880 1,411
Protein
Intake (g) 55 63 48
Iron
Intake (mg) 7.8 8.6 7.1
Calcium
Intake (g) 0.31 0.34 0.28
Vitamin A
Vitamin C
Thiamin
Intake (mg) 0.7 0.8 0.7
Riboflavin
Intake (mg) 0.7 0.7 0.6
Niacin
Intake (mg) 18.0 20.7 15.6
Fats (g) 29 31 27
3.5 Elderly
Among the elderly, 60 years old and above, the mean daily energy intake computed was 1,273
kilocalories (Table 57). Less than one-fifth (15.2%) from this age group met the REI, indicating that
majority of elderly were energy deficient. More than a quarter of seniors (27.2%) met the EAR for
protein, with a mean intake of 44 grams daily. Intake of carbohydrates and fats among this age group
had a mean of 228 grams and 21 grams, respectively. For micronutrient intake, more than half of elderly
met the EAR for niacin or vitamin B3 (60.1%). A quarter of elderly met the EAR for protein (27.2%),
while a small proportion of elderly met EAR for iron (7.1%), calcium (6.8%), vitamin A (13.8%),
vitamin C (9.0%), thiamin or vitamin B1 (12.7%), and riboflavin or vitamin B2 (10.2%) (Table 57).
Disaggregating by age group, the energy and nutrient intake and the proportion of elderly that
met the energy recommendation and EAR for each nutrient decreased with age (Table 57). Elderly aged
60 to 69 years old (17.1%), had the higher proportion meeting the energy adequacy than those elderly
aged 70 years and above (12.0%). Elderly aged 60 to 69 years old, also obtained the highest proportion
that met the EAR for most nutrients specifically protein (31.1%), iron (8.0%), calcium (6.8%),
vitamin A (14.2%), vitamin C (9.4%) thiamin (14.1%), riboflavin (10.4%), and niacin (65.3%) (Table 57).

Table 57. Mean one-day energy and nutrient intake and proportion of elderly, 60 years old and above, meeting
the Recommended Energy Intake and Estimated Average Requirement for nutrients, by age group:
Age Group
All
Energy and Nutrients 60-69 y ≥70 y
(n=18,326)
(n=11,332) (n=6,994)
Energy
Intake (kcal) 1,273 1,413 1,130
Protein
Intake (g) 44 49 39
Iron
Intake (mg) 6.4 6.8 5.9
Calcium
Intake (g) 0.28 0.29 0.27
Vitamin A
Vitamin C
Thiamin
Intake (mg) 0.6 0.6 0.5
Riboflavin
Intake (mg) 0.6 0.6 0.5
Niacin
Intake (mg) 14.6 16.2 12.8
Fats (g) 21 22 19
3.6 Pregnant Women
Pregnant women had an average daily energy intake of 1,512 kilocalories with 15.1% meeting
the REI, indicating that majority of pregnant women were energy deficient. One-fifth of pregnant
women (17.2%) met the EAR for protein, with a mean intake of 50 grams daily. Intake of carbohydrates
and fats among this physiologic group had a mean of 261 grams and 30 grams, respectively. For
micronutrient intake, half of pregnant women met the EAR for niacin (51.4%). A small proportion of
pregnant women met the EAR for protein (17.2%), iron (0.7%), calcium (10.8%), vitamin A (8.2%),
vitamin C (10.2%), thiamin (13.5%), and riboflavin (11.7%) (Table 58).
Classified by age group, pregnant women, 19 years old and below, had the highest mean energy
intake of 1,620 kilocalories per day. However, only one (1) out of seven (7) (14.9%) met the REI in this
population group. It is worth noting that the average daily energy intake of pregnant women aged 36 and
above, was the lowest at 1,325 kilocalories, with only 4.4% met the energy adequacy. The average intake
of pregnant women aged 20 to 35 yeas old, was 1,526 kilocalories, with 16.8% meeting the REI.

The intake of most nutrients by pregnant women decreased with age (Table 58). Pregnant women
aged less than 19 years old, recorded the highest intake of most nutrients particularly protein (54 grams),
iron (8.3 grams), thiamin (0.9 milligram), and niacin (16.7 milligrams) while pregnant aged 20 to 35 years
old, had the highest intake of calcium (0.37 gram), vitamin A (434 micrograms Retinol Equivalents),
vitamin C (24 milligram), and riboflavin (0.8 milligram). Notably, all pregnant women, regardless of
age failed to meet the EAR for iron (Table 58).
Table 58. Mean one-day energy and nutrient intake and proportion of pregnant women, meeting the
Recommended Energy Intake and Estimated Average Requirement for nutrients, by age group:
Philippines, 2018-2019 (n=1,495)
Age Group
≤19 y 20-35 y ≥36 y
Energy
Intake (kcal) 1,512 1,620 1,526 1,325
Protein
Intake (g) 50 54 51 43
Iron
Intake (mg) 7.9 8.3 8.0 6.8
Calcium
Intake (g) 0.36 0.31 0.37 0.32
Vitamin A
Intake (mcg RE) 403 278 434 323
Vitamin C
Intake (mg) 23 23 24 21
Thiamin
Intake (mg) 0.7 0.9 0.8 0.6
Riboflavin
Intake (mg) 0.7 0.7 0.8 0.6
Niacin
Intake (mg) 15.7 16.7 15.8 13.7
Fats (g) 30 34 30 23
3.7 Lactating Mothers
The daily energy intake of lactating mothers was 1,632 kilocalories on average, with 11.7%
meeting the REI. Less than one-fifth of lactating mothers (19.0%) met the EAR for protein, with a
mean intake of 52 grams daily. Intake of carbohydrates and fats among this physiologic group had a
mean of 296 grams and 27 grams, respectively. For micronutrient intake, six (6) out of 10 (60%) lactating
mothers met the EAR for niacin. A small proportion of lactating mothers met the EAR for protein
(19.0%), iron (0.7%), calcium (9.2%), vitamin A (5.5%), vitamin C (4.9%), thiamin (16.9%), and
riboflavin (8.8%) (Table 59).

Disaggregating by age, breastfeeding mothers aged less than 19 years old , had the highest daily
energy intake (1,755 kilocalories), while breastfeeding mothers aged 36 years old and over , had the lowest
daily energy intake (1,569 kilocalories). The average daily energy intake of breastfeeding mothers 20 to 35
years old, is 1,638 kilocalories. On average, the proportion of lactating mothers meeting
the recommendation for energy was only 11.7%.
Nutrient intake of lactating mothers was also shown in Table 59. Lactating mothers, less than
19 years old, had the highest intake of all nutrients listed except vitamin A. On the other hand, lactating
mothers, 36 years old and over, obtained the lowest intake of all nutrients except for vitamin C. Lactating
mothers aged 20 to 35 years old, had the highest intake of vitamin A (429 micrograms RE) and had the
lowest intake of vitamin C (19 milligrams) as compared to other age group (Table 59).
Table 59. Mean one-day energy and nutrient intake and proportion of lactating mothers, meeting the
Recommended Energy Intake and Estimated Average Requirement for nutrients, by age group:
Philippines, 2018-2019 (n=4,618)
Age Group
≤19 y 20-35 y ≥36 y
Energy
Intake (kcal) 1,632 1,755 1,638 1,569
Protein
Intake (g) 52 56 53 50
Iron
Intake (mg) 7.7 8.2 7.7 7.4
Calcium
Intake (g) 0.32 0.35 0.33 0.30
Vitamin A
Intake (mcg RE) 403 359 429 317
Vitamin C
Intake (mg) 19 20 19 20
Thiamin
Intake (mg) 0.8 0.8 0.8 0.7
Riboflavin
Intake (mg) 0.7 0.7 0.7 0.6
Niacin
Intake (mg) 17.0 18.1 17.0 16.6
Fats (g) 27 29 28 23

3.8 Comparison of Mean One-day Energy Intake by Population Groups between 2013, and
2018-2019
Figure 36 shows the average daily energy intake by different age and population groups in 2013
and 2018-2019. Overall, a decrease in the mean energy intake was noted across age and population groups
between 2013 and 2018-2019 except among lactating mothers. Total energy intake of lactating mothers
slightly increased from 1,631 kilocalories in 2013 to 1632 in 2018-2019. Meanwhile, the highest mean
daily energy intake was noted among adults in both 2013 (1,756 kilocalories) and 2018-2019 (1,637
kilocalories). On the other hand, the lowest mean daily energy intake was observed among infants and
preschool children in both survey periods.
Figure 36. Mean one-day total Energy intake by population group: Philippines, 2013 and 2018-2019
There was a decrease in the proportion of individuals meeting the REI per day across age and
population groups from 2013 to 2018-2019, except among lactating mothers, where an increase was
noted (Figure 37). The highest proportion of individuals meeting the energy adequacy in 2013 and
2018-2019 was observed among infants and preschool children. In 2013, the lowest proportion of
individuals meeting the energy adequacy was noted among lactating mothers (9.8%), however in
2018-2019, this was observed among adolescents (9.1%) (Figure 37).
The mean daily intake of protein increased with age, peaking at the adult age group and
progressively decreasing as it reached the elderly period (Figure 38). A slight decrease on the average
protein intake ranging from 1 to 3 grams was observed across age and population groups from 2013 to
2018-2019, except for lactating mothers. Lactating mothers, showed a slight increase in their protein intake
from 50.7 grams in 2013 to 52 grams in 2018-2019 (Figure 38).

Figure 37. Proportion of individuals meeting the recommended energy intake by population group:
Philippines, 2013 and 2018-2019
Figure 38. Mean one-day protein intake by population group: Philippines, 2013 and 2018-2019
The proportion of individuals meeting the EAR for protein decreased across age and population
groups from 2013 to 2018-2019, except among lactating mothers, which had a slight increase in
proportion (Figure 39). The highest proportion meeting the EAR for protein was observed among
infants and preschool children in 2013 (76.6%) and 2018-2019 (70.8%). The lowest proportion meeting
the EAR for protein was noted among lactating mothers in 2013 (13.6%) and 2018-2019 (19.0%).
Across all age and population groups, the proportion of individuals meeting the EAR for protein ranged
from 17.2% to 70.8% in 2018-2019 (Figure 39).

Figure 39. Proportion of individuals meeting the EAR for protein by population group: Philippines, 2013 and
2018-2019
In 2018-2019, the mean daily iron intake among age and population groups ranged from 4.7
milligrams to 7.9 milligrams (Figure 40). The highest iron intake in 2013 was observed among adults
and pregnant women with both 8.9 milligrams intake while in 2018-2019, pregnant women obtained
the highest intake of 7.9 micrograms. The lowest intake of iron in 2013 and 2018-2019 was noted among
infants and preschool children with 5.7 milligrams and 4.7 micrograms intake, respectively. Overall, a
slight decrease on the iron intake was observed across age and population groups between 2013 and
2018-2019 (Figure 40).
Figure 40. Mean one-day iron intake by population group: Philippines, 2013 and 2018-2019
The proportion of individuals meeting the EAR for iron decreased among age and population
group from 2013 to 2018-2019, except among lactating mothers. A notable reduction in the proportion
of individuals meeting iron requirements was noted among infants and preschool children (19.1%),
school-age children (16.3%), adults (12.4%), and elderly (7.1%). The lowest proportion of individuals
meeting the EAR for iron was among the pregnant women (0.7%) and lactating mothers (0.7%)
(Figure 41).

Figure 41. Proportion of individuals meeting the EAR for iron by population group: Philippines, 2013 and
2018-2019
In 2013 and 2018-2019, the highest mean daily vitamin A intake was observed among adults with
522.2 micrograms RE and 440.7 micrograms RE, respectively. The lowest mean vitamin A intake per day in
2013 was among elderly (305.4 micrograms RE), while school-age children (277.7 micrograms RE), had the
lowest vitamin A intake in 2018-2019. Almost all age and population groups showed a decrease in vitamin
A intake between 2013 and 2018-2019, except among elderly, with a slight increase from 305.4 micrograms
RE in 2013 to 342.0 micrograms RE in 2018-2019 (Figure 42).
Figure 42. Mean one-day vitamin A intake by population group: Philippines, 2013 and 2018-2019

Reduction in the proportion of individuals meeting the EAR for Vitamin A across age and
population groups were observed between 2013 and 2018-2019 (Figure 43). The highest decrease was
noted among infants and preschool children from of 57.4% in 2013 to 43.2% in 2018-2019. In contrast,
elderly exhibited the lowest decline from 14.1% in 2013 to 13.8% in 2018-2019. Although infants and
preschool children had the largest decrease in proportion, this group still obtained the highest proportion
of meeting the EAR for vitamin A at 43.2%. Lactating mothers, had the lowest proportion of meeting
the EAR for vitamin A at 9.3% in 2013 and 5.5% in 2018-2019.
Figure 43. Proportion of individuals meeting the EAR for vitamin A by population group: Philippines, 2013 and
2018-2019
3.9 Trends in Energy and Nutrient Intake among Preschool Children, Pregnant Women, and
Lactating Mothers
Figure 44 shows the trends in energy intake of infants and preschool children, pregnant women,
and lactating mothers in the five survey periods. The mean daily energy intake of infants and preschool
children fluctuated over the survey years. It increased from 887 kilocalories in 1993 to 980 kilocalories
in 2003, then decreased to 843 kilocalories in 2008. In 2013, energy intake of infants and preschool
children had slightly increased to 868 kilocalories and further declined to 799 kilocalories in 2018-2019.
Meanwhile, pregnant women and lactating mothers’ mean daily energy intake increased from
1,565 kilocalories and 1,625 kilocalories, respectively in 1993 to 1,733 kilocalories and 1,820
kilocalories in 2008, respectively. However, energy intake of pregnant women and lactating mothers
decreased in 2013 with 1,623 kilocalories and 1,631 kilocalories, respectively. In 2018-2019, energy
intake of pregnant women slightly decreased again with 1,512 kilocalories while energy intake of
lactating mothers slightly increased to 1,632 kilocalories.

Figure 44. Trends in mean one-day energy intake of infants and preschool children, pregnant women, and
lactating mothers: Philippines, 1993 to 2018-2019
The trends in average daily nutrient intake particularly protein, iron and vitamin A of preschool
children, pregnant women, and lactating mothers are shown in Figures 45, 46 and 47. In general, the
nutrient intake of the said age and population groups had changed over the past five survey periods.
Protein intake of infants and preschool children showed a similar trend over the years, except
in 2003 where it was recorded the highest mean protein intake at 31.5 grams (Figure 45). However, it
decreased in 2008 to 26.1 grams but it slightly increased in 2013 (27.6 grams), and in 2018-2019
(26.9 grams) as shown in the graph (Figure 45). The protein intake of pregnant women was on a
declining trend from 2003 to 2018-2019. In 2013, pregnant and lactating mothers had the lowest mean
one-day protein intake with 52.5 grams and 50.7 grams respectively. Meanwhile, a slight increase in
the protein intake of lactating mothers at 52.4 grams was noted in 2018-2019 (Figure 45).
Figure 45. Mean one-day protein intake of preschool children, pregnant women, and lactating mothers:

The average daily iron intake of infants and preschool children from 1993 to 2018 ranged from
4.7 mg to 6.2 mg (Figure 46). The highest iron intake among infants and preschool children was
recorded in 2003 at 6.2 mg, while the lowest iron intake was noted in 2018-2019 at 4.7 mg. Through
the years, iron intake of both pregnant women and lactating mothers exhibited a declining trend.
Initially, the average daily iron intake of both population groups was around 10 mg in 1993 then, it
gradually declined in the following survey periods. In 2018-2019, iron intake of pregnant women and
lactating mothers recorded to be the lowest with 7.9 mg and 7.7 mg, respectively (Figure 46).
Figure 46. Mean one-day iron intake of preschool children, pregnant women, and lactating mothers:
Generally, vitamin A intake of infants and preschool children has been improving over the past
survey periods (Figure 47). The mean daily vitamin A intake of this age group was only 243.3
micrograms RE in 1993, but it further increased to 417.2 micrograms RE in 2013. However, a decline
was noted in 2018-2019 with an intake of 303 micrograms RE. Moreover, a decreasing trend was noted
in the vitamin A intake of pregnant women over 25 years (1993 to 2018-2019). The initial average of
vitamin A intake of pregnant women was 597.1 micrograms RE per day in 1993, then it decreased to
403.0 micrograms RE in 2018-2019. Vitamin A intake of lactating mothers increased from 404.1
micrograms RE in 1993 to 500.2 micrograms RE in 2003, then from 2008 the mean daily vitamin A
intake has been decreasing from 455.4 microgram RE to 403.0 microgram RE in 2018-2019 (Figure 47).

Figure 47. Mean one-day vitamin A intake of preschool children, pregnant women, and lactating mothers:
3.10 Micronutrient Inadequacy
This section pertains to the micronutrient intake from foods and beverages; however food
supplements were not included. In the report, the micronutrient inadequacy was computed using the
EAR cut-off point method. Individuals with intake below the EAR for a given nutrient were considered
to be inadequate.
Vitamin A is an essential vitamin for good vision, healthy immune system, and cell growth.
The results showed that there was a high prevalence of vitamin A inadequacy across age and population
groups particularly among school-age children, 10 to 12 years old (76.7%), adolescents, 13 to 15 years old
(75.8%), elderly (77.3%), and lactating mothers (72.7%) (Figure 48).
Figure 48. Proportion of age and population groups with inadequate dietary intake of vitamin A based on

There was a high prevalence of vitamin C inadequacy across all age groups. More than 90% of
individuals were not meeting the daily vitamin C requirement specifically among children, 10 to 12
years old, adolescents, 13 to 18 years old, adults, 19 to 59 years old, elderly, >60 years old, pregnant
women, and lactating mothers. Children aged 1 to 2 years old, had the lowest prevalence of vitamin C
inadequacy at 48.3% (Figure 49).
Figure 49. Proportion of age and population groups with inadequate dietary intake of vitamin C based on EAR:
Across age and population groups, a high prevalence of vitamin B1 or thiamin inadequacy in
the diet was noted. Elderly had the highest prevalence of thiamin inadequacy at 92.9%, while young
children aged 1 to 2 years old, had the least at 57.1% (Figure 50).
Figure 50. Proportion of age and population groups with inadequate dietary intake of thiamin based on EAR:

There was a high prevalence of vitamin B2 or riboflavin inadequacy across age and population
groups. Pregnant women (94.2%), had the highest prevalence of riboflavin inadequacy, while preschool
children, 1 to 2 years old (34.6%), had the least (Figure 51).
Figure 51. Proportion of age and population groups with inadequate dietary intake of riboflavin based on EAR:
Vitamin B3 or commonly known as niacin was the only nutrient in the analysis with the
lowest prevalence of inadequacy. However, niacin is a problematic nutrient among young children, 6 to
11 months, and 1 to 2 years old children (Figure 52).
Figure 52. Proportion of age and population groups with inadequate dietary intake of niacin based on EAR:
A high prevalence of iron inadequacy was noted in all age and population groups (Figure 53).
Notably, there was a 100% prevalence of iron inadequacy among pregnant women, and lactating mothers,
which poses health risk as iron is important in supporting the needs of the mother and baby. This was
only accounted for the iron intake from the food and beverages consumed by individuals. Iron
supplements and other supplements were not included in the analysis.

Figure 53. Proportion of age and population groups with inadequate dietary intake of iron based on EAR:
High prevalence of calcium inadequacy was noted across age and population groups. Both
adults and elderly (96.1%) had the highest prevalence of calcium inadequacy followed by lactating
mothers (94.0%), school-age children, 10 to 12 years old (93.3%), 6 to 9 years old (93.0%),
adolescents, 13 to 15 years old (92.4%), pregnant women (91.0%), adolescents, 16 to 18 years old
(90.5%), and preschool children, 3 to 5 years old (76.8%). Infants, 6 to 11 months old (54.0%), and
preschool children, 1 to 2 years old (56.0%), had the least prevalence of calcium inadequacy (Figure 54).
Figure 54. Proportion of age and population groups with inadequate dietary intake of calcium based on EAR:

4. Water Intake by Population Group
Mean one-day intake of water increased across all age groups from 2013 to 2018-2019. In the
latest survey period, infants and preschool children had an average water intake of 881 mL, which is the
lowest intake among all the age and population groups. School-age children and adolescents have the mean
intake of 1,065 mL and 1,405 mL respectively. Meanwhile, adults, had the highest recorded of water intake
across age and population groups at 179 mL. Average mean one-day water intake of elderly was 1,665 mL.
For pregnant and lactating women, an average of 1,732 mL and 1,760 mL water intake were recorded
(Figure 55).
Figure 55. Mean one-day total water intake by age and population group: Philippines, 2013 and 2018-2019
5. Consumption of Sugar-Sweetened Beverages (SSBs) by age and population

groups
More than half (53.7%) of school-age children, adolescents (50.5), and pregnant women and
lactating mothers (42.7%) were consuming SSBs in 2013, while lowest percentage was noted among
elderly (28.6%). In 2018-2019, adolescents (27.6%), followed by school-age children (26.1%), had the
highest proportion consuming SSBs compared to other population groups, while the lowest percentage
was among elderly (14.8%). Overall, the percentage of individuals consuming SSB across all age
groups, including pregnant women and lactating mothers, significantly declined between 2013 and
2018-2019 (Figure 56).

Figure 56. Percent consuming sugar-sweetened beverages by age and population group: Philippines, 2013
and 2018-2019
Figure 57 shows the total mean intake of SSBs across the different age and population groups in the
three survey periods. Generally, the mean intake of SSB among different age and population groups
decreased significantly from 2013 to 2018-2019. Further, adults and adolescents, had the highest total mean
consumption of SSBs followed by school-age children in the three-survey periods. Meanwhile, infants and
preschool children had the least mean intake of SSBs.
Figure 57. Mean intake of sugar-sweetened beverages by age and population group: Philippines, 2008, 2013
and 2018-2019
The percent contribution of SSBs to total calories was presented in Figure 58. The highest
contribution of SSBs to total calories was noted among infants and preschool children (10.2%) which
on contrary had the least consumption of SSBs, indicating the high caloric content of SSBs. Next to
the highest SSB contribution was noted among school-age children (8.2%). The least SSB contribution
to the caloric intake was noted among pregnant women and lactating mothers (6.1%).

Total Caloric Intake

in a day 990 1,380 1,810 1,880 1,470 1,820
Calories from intake
of SSBs 100.2 113.1 126.6 127.3 109.3 110.6
% Contribution of
SSBs intake to Total 10.2 8.2 7.0 6.8 7.4 6.1
Calories
Figure 58. Mean intake and percent contribution of sugar-sweetened beverages to total caloric intake of different age and
population groups: Philippines, 2018-2019
5.1 Trends in the Overall Consumption of SSBs by type of beverages
Sweetened juice drinks, followed by sweetened tea was the most commonly consumed type of
SSB in the three-year surveys, while, cereal and grain beverage was the least consumed. Intake of
sweetened juice drinks across age/population groups declined from 2013 to 2018-2019. Adults had the
highest intake of sweetened juice drinks, while preschool children had the least intake over the last
survey periods. Sweetened tea intake among adults decreased from 419 mL in 2013 to 304 mL s in
2018-2019. Infants and preschool children, adolescents, and elderly also decreased their sweetened tea
intake. Intake of carbonated beverages among infants and preschool children, school-aged children,
adults, and pregnant and lactating mothers also declined in 2018-2019, while a slight increase was noted
among adolescents and elderly. Conversely, intake of energy and sports drinks increased across age
groups except among elderly which declined from 2013 to 2018-2019. Sweetened powdered drinks
intake in all age groups decreased from 2013 to 2018-2019 except for infants and preschool children,
and school-aged children. Cereal and grain beverages intake increased across all age groups, except for
infants and preschool children which showed a slight decline (Table 60).

Table 60. Mean intake of sugar-sweetened beverages by age and population group: Philippines, 2008, 2013 and 2018-2019
Mean intake of SSBs (mL)
Age/Population Sweetened Juice Carbonated Energy Drinks & Sweetened Cereal & Grain Other Beverages
Total SSB Intake Sweetened tea
Group Drink Beverages Sports Drinks Powdered Drink Beverage added with sugar
2018- 2018- 2018- 2018- 2018- 2018- 2018- 2018-
2008 2013 2008 2013 2008 2013 2008 2013 2008 2013 2008 2013 2008 2013 2008 2013
2019 2019 2019 2019 2019 2019 2019 2019
Infants, and
Preschool
children 281 269 191 334 273 225 283 245 222 203 178 159 50 61 191 134 146 148 185 104 102 0 0 159
(6 months to
5 years old)
School-aged
children
349 323 237 370 307 258 440 271 271 269 252 245 182 271 310 118 138 142 180 108 121 0 215 227
(6 to 12 years
old)
Adolescents
(13 to 18 years 407 384 293 405 332 276 493 350 314 318 296 298 246 295 330 126 147 142 0 127 137 240 227 193
old)
Adults

(19 to 59 years 412 381 305 403 353 312 528 419 304 324 302 299 229 321 325 127 170 143 225 136 145 290 305 172
old)
Elderly
(60 years old & 327 286 242 414 297 246 449 362 297 273 254 265 5 295 268 130 132 121 258 128 162 0 0 140
above)
Pregnant wom-
en & Lactating 375 311 244 444 306 270 505 243 209 282 293 267 40 240 360 135 167 155 69 140 147 0 0 391
mothers
126
5.2 Trends in the Mean intake of Sugar-Sweetened Beverages by types
5.2.1 Infants and Preschool Children (6 months to 5 years old)
Among the infants and preschool children, sweetened juice drinks were the most commonly
consumed SSB, followed by sweetened tea. Meanwhile, cereal and grain beverage was the least consumed.
Intake of sweetened juice drinks, sweetened tea, carbonated beverages, and cereal and grain beverages
declined from 2008 and 2018-2019. On the other hand, infants and preschool children’s intake of energy
and sports drinks showed an increasing trend over the three survey periods (Figure 59).
Figure 59: Mean intake of sugar-sweetened beverages among infants and preschool children, 6 months to
5 years old: Philippines, 2008, 2013 and 2018-2019
5.2.2 School-age Children (6 to 12 years old)
In the latest survey, energy and sports drinks were the most commonly consumed SSB, followed
by sweetened tea. Conversely, cereal and grain beverage was the least consumed. Intake of sweetened juice
drinks, carbonated beverages, and cereal and grain beverages declined between 2013 and 2018-2019. In
contrast, consumption of energy drinks and sports drinks, sweetened powdered drinks, cereal and grain
beverage, and other beverages added with sugar increased. Sweetened tea intake significantly declined
from 440 mL in 2008 down to 271 mL in 2013 and 2018-2019 (Figure 60).

Figure 60. Mean intake of sugar-sweetened beverages among school-age children, 6 to 12 years old:
Philippines, 2008, 2013 and 2018-2019
5.2.3 Adolescents (13 to 18 years old)
Sweetened tea, and sweetened juice drinks were the most commonly consumed SSBs in this
age group although intakes over three-survey periods constantly decreased. The intake of sweetened
powdered drinks increased from 2008 to 2013, but it declined in 2018-2019. On the other hand, intake
of energy and sports drinks increased continuously from 246 mL in 2008 to 295 mL in 2013, to 330 mL in
2018-2019, indicating the popularity of the type of SSBs among this age group. Sweetened powdered
drinks intake also increased from 2008 to 2013, however it slightly declined in 2018-2019. Cereal and
grain beverages intake slightly increased from 2013 to 2018-2019, and it was the least consumed type of
SSB. Other beverages added with sugar also declined in the past three survey periods (Figure 61).
Figure 61. Mean intake of sugar-sweetened beverages among adolescents, 13 to 18 years old: Philippines,
2008, 2013 and 2018-2019

5.2.4Adults (19 to 59 years old)
The latest survey showed that sweetened juice drinks were the commonly consumed type of SSB
among adults, while sweetened powdered drink was the least consumed. Between 2008 and 2013,
sweetened tea was the most predominant SSB consumed in this age group, with a mean intake of 528
mL and 419 mL, respectively. Meanwhile, the latest survey showed that sweetened juice drinks had the
highest consumption with mean intake of 528 mL. Consumption of energy and sports drink became
popular among this age group based on the increasing intake in the three survey periods. Sweetened
powdered drinks significantly increased from 127 mL in 2008 to 170 mL in 2013. However, intake
declined in 2018-2019 at 143 mL. Other SSBs also declined in 2018-2019 at 172 mL (Figure 62).
Figure 62. Mean intake of sugar-sweetened beverages among adults, 19 to 59 years old: Philippines, 2008, 2013 and
2018-2019
5.2.5 Elderly (60 years old and above)
Sweetened tea was the type of SSB consumed in larger amount among elderly, followed by
carbonated beverages, and sweetened juice drinks. Sweetened powdered drink was the least consumed.
Consumption of sweetened juice drinks, sweetened tea, energy and sports drinks, and sweetened
powdered drinks declined between 2013 and 2018-2019. Carbonated beverages, and cereal and grain
beverage increased between 2013 and 2018-2019 surveys. Other SSBs recorded intake of 180mL in the
latest survey (Figure 63).

Figure 63. Mean intake of sugar-sweetened beverages among elderly, 60 years old and above: Philippines,
2008, 2013 and 2018-2019
5.2.6 Pregnant Women and Lactating Mothers
In 2018 and 2019, Other SSBs were the most consumed type recorded among pregnant women
and lactating mothers, with an intake of 391 mL. The least consumed was cereal and grain beverage.
Intake of sweetened juice drinks and sweetened tea decreased from year 2008 to 2018-2019.
Consumption of carbonated beverages and sweetened powdered drinks increased between 2008 and
2013 then it decreased between 2018-2019, though not statistically significant. Intake of energy and
sports drinks, and cereal and grain beverage increased in the past three survey periods (Figure 64).
Figure 64. Mean intake of sugar-sweetened beverages among pregnant women and lactating mothers:
Philippines, 2008, 2013 and 2018-2019

CONCLUSIONS
 At the household level, the typical Filipino diet remained a combination of rice-vegetable-fish diet.
In terms of weight, the total food intake amounted to 3,021 grams, of which 35.2% comes from
rice, 15.5% from vegetables, and 11.2% from fish.
 Households in urban areas had higher food intake of cereal and cereals products, meat and meat
products, poultry, and milk and milk products compared with rural households, which registered
higher intake of rice and rice products, corn and corn products, fish and vegetables.
 Households belonging to the richest quintile recorded the highest total weight of food consumed
and have more diverse food intake compared to lower wealth quintiles.
 Households with the largest sizes or number of members manifested the highest food intake. Rice
and rice products remained the most consumed food group, followed by fish, meat and poultry,
and vegetables, regardless of the number of household members.
 Plants were still the major food source. Rice, coconut oil, and coarse salt were included among the
most commonly consumed food.
 Among the processed food eaten, processed meat was highly consumed by urban households,
while rural households preferred processed fish such as canned, dried, smoked, cured, frozen prod-
ucts, fermented, and pre-prep fish products.
 Three (3) out of 10 households (27.0%) took their meals or snacks outside their homes, with the
rich and richest households, and those located in urban areas recorded the highest frequency of
dining out.
 A daily plate waste of 76 grams, composed of rice (56 grams), vegetables (8 grams), fish
(5 grams), and meat and meat products (2 gram), either discarded or fed to pets by the household,
resulted in a total loss equivalent of 221 kilocalories per day of dietary energy.
 Highest amount of plate waste, mainly composed of rice and rice products, was observed among
rural households (87 grams), and those in the richest quintile (95 grams).
 The daily household actual cost of food consumed was Ᵽ253.64. Rural households spent Ᵽ234.03
per day on food, while urban households spent Ᵽ280.36. The biggest share of costs was spent on
fish, meat, and poultry, followed by cereals and cereal products and vegetables.
 Only two (2) out of 10 (21.8%) households met 100% of the energy recommendation. Thus, ma-
jority (78.2%) of the population remained energy deficient.
 Rural households posted higher energy intakes (6,557 kilocalories) than its urban counterparts
(6,476 kilocalories). Further, a lower proportion of urban households (20.0%) met 100% of the
energy recommendation compared with rural households (23.1%).
 A total energy of 6,524 kilocalories was contributed by all food groups per household. Cereals and
cereal products were the principal contributors of energy, protein, iron, thiamin, riboflavin, niacin,
and carbohydrates. Fish, meat, and poultry were also a major source of protein.
 Cereal and cereals products were the main contributors of energy, carbohydrates, protein, iron,
thiamin, and niacin in both rural and urban households.
 Intake of SSBs significantly declined from 2015 to 2018-2019, with those located in urban areas,
and the richest households recorded the highest frequency of consuming SSB.

 Food intakes were recorded across age and population groups, with adults having the highest
average one-day food intake (699 grams), while infants and preschool children having the lowest
(287 grams). Other age groups had a mean food intake of 455 grams (school-age children),
616 grams (adolescents), 522 grams (elderly), 599 grams (pregnant), and 619 grams (lactating).
 Rice, well-milled, was the most commonly consumed food item across all age groups. Specific
foods that were commonly consumed across age group are as follows:
- Infants and preschool-age children: Thin r ice gr uel, milk, chicken egg and meat, hotdog,
lean pork, fish such as galunggong, tilapia were commonly consumed. Among vegetables,
kalabasa, malunggay, and sitaw were commonly eaten. Cream-filled sandwich-type cookies,
chocolate cake, and powdered chocolate-flavoured drinks were popularly consumed.
- School-age children: Instant noodles, salted cr acker s, and br eads wer e included as com-
monly consumed. Among protein-rich foods, chicken egg and meat, lean pork, hotdog,
liempo, fish such as tilapia, galunggong, canned sardines, and instant powdered filled milk
were commonly consumed; while kalabasa, carrot, malunggay, and talong were commonly
consumed vegetables.
- Adolescents: Pandesal, instant noodles, chicken egg and meat, lean pork, hotdog, and
liempo were commonly consumed. Fish such as tilapia, bangus, galunggong and canned
sardines in tomato sauce were also commonly consumed. Carrot, sitaw, repolyo, kalabasa,
malunggay, and talong were the most commonly eaten vegetables.
- Adults: Br ead, chicken egg and meat, lean por k, liem po, and hotdog, fish such as
galunggong, bangus, tilapia, frigate tuna (tulingan), and canned sardines in tomato sauce
were commonly consumed. Vegetables such as talong, carrot, sitaw, kalabasa, repolyo,
malunggay, and okra were also commonly consumed. Coffee was undeniably part of an
adult's diet as 3-in-1 instant coffee and pure instant coffee ranked 3rd and 6th place,
respectively.
- Elderly: Br eads such as pandesal, pande monay, fish such as galunggong, bangus, and
tilapia, lean pork and liempo, chicken meat were commonly consumed. Talong, kalabasa,
malunggay, sitaw, okra, carrot, repolyo, and kamote leaves were among the popularly
consumed vegetables. Instant 3-in-1 coffee and pure instant coffee, instant powdered filled
milk were also commonly consumed by elderly.
- Pregnant: Br eads such as pandesal and salted cr acker s, chicken egg and meat, lean
pork, liempo, fish such as galunggong and tilapia were commonly consumed by pregnant
women. Vegetables like carrot, talong, sitaw, malunggay, kalabasa, repolyo, and okra were
popularly consumed Instant 3-in-1 coffee and pure instant coffee, instant powdered filled
milk as the most commonly consumed beverages by pregnant women.
- Lactating: Br ead such as pandesal, pande m onay, instant noodles, chicken egg, lean
pork, liempo, hotdog, chicken meat, fish such as tilapia, galunggong, and bangus, instant
powdered filled milk were commonly consumed by this group. Vegetables like malunggay,
carrot, kalabasa, sitaw, repolyo, talong, okra and talbos ng kamote were popularly consumed
by lactating mothers. Softdrinks were also listed among the commonly consumed food items
of lactating mothers.

 Energy intake was grossly inadequate among Filipinos across age groups: only 18.4% infants and
preschool-age children (mean:800 kcal), 13.9% school-age children (mean: 1,187 kcal),
9.1% adolescents (mean: 1,591 kcal), 18.4% adults (mean: 1,637 kcal), 15.2% elderly mean:
1,273 kcal), 15.1% pregnant (mean: 1,512 kcal), and 11.7% lactating (mean: 1,632 kcal) met the
energy recommendation.
 Protein obtained higher adequacy as compared with other nutrients, specifically among infants and
preschool-age children (70.8%), school-age children (67.5%), adolescents (43.9%), and adults
(45.8%). However, pregnant women (17.1%), lactating mothers (19.1%) including elderly (27.2%)
were noted to have lower protein adequacy than other age groups.
 The least met micronutrients based on EAR were vitamin A, vitamin C, vitamin B1, vitamin B2,
iron, and calcium as noted across age and population groups:
- Vitamin A: Elderly had the highest proportion of not meeting the vitamin A requirement
(77.3%) while young children aged 3 to 5 years old had the least proportion at 47.1%.
- Vitamin C: Across age groups, more than 90% of individuals were not meeting the daily
vitamin C requirement.
- Vitamin B1 or Thiamin: Elderly had the highest prevalence of thiamin inadequacy at 92.9%,
while young children, aged 1-2 years old had the least at 57.1%
- Vitamin B2 or Riboflavin: Pregnant women (94.2%) had the highest prevalence of
inadequacy, while preschool children, 1 to 2 years old (34.6%) had the least.
- Vitamin B3 or Niacin: Childr en 6- 11 months and 1-2 years old had the highest prevalence
of B3 inadequacy at 54.4% and 52.0%, respectively, while lowest among adults at 13.0%.
- Iron: None of the pr egnant women and lactating mother s in the sur vey met their ir on
requirement.
- Calcium: Adults and elderly (96.1%) had the highest prevalence of inadequacy, while infants
6 to 11 months old (54.0%) and preschool children 1 to 2 years old (56.0%) had the least
prevalence of calcium inadequacy.
 Increased intake of water was noted in all age groups between 2013 and 2018-2019. Across age
groups, infants and preschool children had the lowest water intake (881 mL), while adults had the
highest intake (179 mL).
 Consumption of SSBs decreased in almost all age/population groups in the 2008, 2013, and
2018-2019 survey periods. Common SSBs consumed across age group are as follows:
- Sweetened juice drinks wer e commonly consumed by infants and pr eschool-age children,
adolescents, and adults.
- Sweetened teas wer e commonly consumed by infants and pr eschool-age children, school-
age children, adolescents, and elderly.
- Carbonated beverages wer e commonly consumed by school-age children, pregnant women
and lactating mothers, and elderly.
- Energy and sports drinks wer e commonly consumed by school-age children and adults.
- Sweetened powdered drinks wer e commonly consumed by school age childr en, adults,
and elderly.
- Other beverages added with sugar wer e commonly consumed by pr egnant and lactating
women.
- Cereal and grain beverages wer e the least consumed by most of the age gr oups.

REFERENCES
Department of Science and Technology - Food and Nutrition Research Institute (DOST-FNRI).
2020. Philippine Nutrition Facts and Figures: 2018 Expanded National Nutrition Survey
(ENNS). FNRI Bldg., DOST Compound, Gen. Santos Avenue, Bicutan, Taguig City,
Metro Manila, Philippines.
Department of Science and Technology - Food and Nutrition Research Institute (DOST-FNRI).
2015. Philippine Dietary Reference Intakes 2015: Summary of Recommendations. Taguig
City: FNRI-DOST
Kalusugan at Nutrisyon ng Mag-Nanay Act, R.A. 11148 (2018).

https://lawphil.net/statutes/repacts/ra2018/ra_11148_2018.html
Masustansiyang Pagkain para sa Batang Pilipino Act, Republic Act No. 11037 (2017).
https://www.lawphil.net/statutes/repacts/ra2018/ra_11037_2018.html
National Economic and Development Authority (NEDA). Philippine Development Plan 2017-
2022. https://pdp.neda.gov.ph/philippine-development-plan-2017-2022/
National Economic and Development Authority (NEDA). A mBisyon Natin 2040.

https://2040.neda.gov.ph/about-ambisyon-natin-2040/
National Nutrition Council (NNC). Philippine Plan of A ction for Nutrition 2017-2018. Taguig
City, Metro Manila, Philippines.
Philippine Food Fortification Act, Republic Act No, 8976 (2000).

https://www.lawphil.net/statutes/repacts/ra2000/ra_8976_2000.html
Sin Tax Law, Republic Act No, 10351 (2013).

https://www.officialgazette.gov.ph/2012/12/19/republic-act-no-10351/
The Tax Reform for Acceleration and Inclusion (TRAIN) Act, Republic Act No. 10963 (2017)
https://www.taxreform.do
United Nations (2015). Sustainable Development Goals 2030.

https://www.undp.org/sustainable-development-goals

APPENDICES
Appendix 1. Mean one-day household food consumption by food group/sub-group: Philippines, 2018-2019 (195 food groups) as
purchased
95% CI
Food Group/Sub-Group Mean SE % CV
LL UL
ENERGY-GIVING FOOD
Cereals and Cereal Products 1,213 18.0 1,174 1,252 1.5
Rice 1,040 18.9 1,000 1,081 1.8
Ordinary 1,039 19.0 999 1,080 1.8
Special n n n n 35.2
Glutinous 1 n 1 1 16.7
Rice Products 24 2.5 19 29 10.4
Noodles (Bihon) 7 0.6 5 8 9.5
Rice cakes 8 0.6 6 9 7.8
Others 10 1.7 6 13 17.8
Corn 66 20.4 22 110 30.9
Milled 58 20.6 14 102 35.6
On the cob 8 1.0 5 10 13.4
Others 1 n n 1 23.8
Corn products 2 n 1 2 13.1
Corn starch n n n n 20.1
Others 1 n 1 2 13.3
Other Cereal Products 82 4.0 73 90 4.9
Pansdesal (as flour) 12 1.4 10 15 11.0
Bread (as flour) 16 0.9 14 18 5.7
Cookies/biscuits (as flour) 7 n 6 8 5.6
Cakes/pastries (as flour) 3 n 3 4 6.8
Noodles 35 1.7 31 38 5.0
Flour (in own form) 2 n 1 2 12.1
Others 7 0.5 6 8 7.8
Starchy Roots and Tubers 38 2.4 33 43 6.2
Sweet potatoes, tubers, and products 9 0.5 7 10 6.3
Potatoes and products 12 0.9 11 14 6.9
Cassava and products 7 1.0 5 9 15.3
Others 11 1.3 8 13 12.8
Sugars and Syrups 32 1.9 28 36 6.0
Sugars 22 1.5 19 25 6.8
Refined 3 0.5 2 5 15.4
Brown 18 1.7 15 22 9.2
Crude n n n n 23.7
Jams and Sweet 4 n 3 4 7.8
Soft drinks 5 0.5 4 6 10.9
Sherbet, ice drop, ice candy, etc. 1 n 1 2 24.3
Fats and Oils 53 2.7 47 59 5.0
Cooking oil (vegetable) 36 0.8 34 38 2.3
Coconut (as fat) 7 1.6 4 11 22.2
Coconut grated (as fat) 1 n n 2 33.3
Coconut gata (as fat) 6 1.3 4 9 21.0
Numbers may not add up to totals due to rounding off

Appendix 1 continued…
95% CI
LL UL
Pork drippings and lard 1 n n 1 17.9
Butter (as fat) 1 n n 1 22.7
Margarine 6 1 4 7 12.7
Peanut butter 1 n 1 1 14.7
Other fats and oils 2 n 2 2 9.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 665 14.7 634 697 2.2
Fresh fish 232 4.7 222 242 2.0
Tulingan 21 1.9 17 25 9.1
Bangus 35 2.8 29 41 8.0
Galunggong 34 1.9 30 38 5.7
Dilis buo 3 0.5 2 4 14.1
Alumahan 4 1.0 2 7 23.9
Tamban 11 1.6 8 14 14.6
Dalagang bukid 3 0.5 2 4 16.9
Sapsap 5 0.8 3 6 16.6
Bisugo 5 1.3 2 8 25.3
Tilapya 44 6.1 31 57 13.9
Albakora/Tambakol 10 2.0 6 14 20.1
Balila/Espada n n n n 37.0
Hasa-hasa 3 0.6 2 5 19.2
Lapu-lapu 1 n 1 2 17.2
Matangbaka 13 2.0 9 18 15.0
Maya-maya 3 n 2 3 12.1
Salay-salay 2 0.5 1 3 29.3
Silinyasi/Tunsoy 1 n n 1 35.0
Tanigi 1 n 1 1 20.2
Other fresh fish and cooked fish recipes 33 2.4 28 39 7.2
Dried fish (as fresh fish) 28 1.8 24 32 6.6
Processed fish 48 2.2 43 53 4.5
Bagoong (as fresh fish) 4 1.0 2 6 22.6
Patis 1 n 1 2 23.6
Canned fish, sardines, etc (as fresh fish) 37 1.4 34 41 3.7
Smoked fish (all tinapa type) 5 0.9 3 7 17.9
Other processed fish n n n n 84.5
Crustaceans and molluscs 31 2.0 27 35 6.5
Shrimp (all types) 6 0.5 5 7 9.3
Crabs 4 0.6 2 5 18.3
Squid/octopus 7 n 6 8 5.4
Tahong (mussels) 3 n 2 4 15.8
Others 9 1.2 7 12 12.6
Dried and processed (as fresh) 1 n n 1 14.8
Bagoong, alamang etc. (as fresh) 2 n 1 2 11.9
Cooked/Mixed shellfish dishes n n n n 39.3

95% CI
LL UL
Fresh meat 120 4.4 110 129 3.7
Pork 108 4.1 100 117 3.8
Beef 9 0.8 7 11 8.8
Carabeef 1 n n 2 26.8
Other fresh meat 2 n 1 2 20.9
Organ meat 14 1.2 11 16 8.3
Pig 7 0.5 6 8 8.1
Cow 1 n n 1 19.4
Carabao n n n n 34.1
Chicken and other poultry 6 0.7 4 7 11.5
Other organ meats n n n n 24.0
Organ meat recipes (as fresh) n n n n 36.3
Liver spread n n n n 21.5
Processed meat (as fresh) 86 4.3 76 95 5.0
Popular processed meat (as fresh meat) 80 4.1 71 89 5.1
Canned (as fresh meat) 2 0.5 1 3 22.2
Cooked meat recipes 4 n 3 5 11.1
Poultry 107 6.3 93 120 5.9
Chicken 105 6.2 92 118 5.9
Other fowls 2 0.5 1 3 31.2
Others n n n n 65.7
Eggs 82 1.4 79 85 1.7
Hen's eggs 79 1.3 76 82 1.6
Duck's eggs 3 n 2 3 15.9
Other eggs n n n 1 20.2
Milk and Milk Products 188 8.3 170 206 4.4
Fresh whole milk 2 n 1 2 21.9
Evaporated filled/recombined/whole milk 3 0.6 2 5 17.8
Powdered milk (as whole milk) 151 5.1 140 162 3.4
Infant formula 40 3.3 33 48 8.2
Whole/full cream 9 0.7 8 11 8.0
Filled 97 4.2 88 106 4.3
Skimmed 4 n 3 5 7.3
Condensed milk (as whole milk) 1 n 1 2 16.1
Milk products (as whole milk) 31 3.8 23 39 12.4
Cheese 10 2.0 6 14 20.1
Other milk products 21 2.0 17 25 9.5
Dried Beans, Nuts and Seeds 35 1.4 32 38 4.0
Mung beans and products 14 1.0 12 16 7.1
Soybeans and products 18 1.1 16 20 6.0
Soybeans n n n n 33.6
Soy sauce 14 0.5 13 15 3.7
Soybean milk preparations n n n 1 27.4
Other soybean products 3 0.8 2 5 22.6
Nuts and products 1 n n 1 27.3
Peanuts n n n 1 14.3
Other Nuts and products n n n 1 71.1
Other dried beans/seeds and products 2 n 1 3 18.1

95% CI
LL UL
Green, Leafy and Yellow Vegetables 147 6.3 134 161 4.3
Green, leafy vegetables 92 4.0 84 101 4.3
Sweet potato tops 19 1.1 16 21 5.8
Kangkong 12 1.0 10 14 8.6
Malunggay 17 1.3 14 19 7.9
Alugbati 9 1.6 5 12 18.7
Pechay 13 0.5 12 14 3.9
Gabi leaves 5 0.9 3 7 17.1
Other green, leafy and cooked veg. 19 1.3 16 22 7.0
Squash fruit 46 3.2 39 53 7.0
Carrot and other yellow vegetables 9 0.6 7 10 7.4
Vitamin C-Rich Fruits 48 2.7 43 54 5.5
Tomatoes 23 1.5 19 26 6.7
Mango (green, semi-ripe, and ripe) 10 1.6 7 14 15.3
Papaya (semi-ripe and ripe) 4 n 3 5 10.8
Citrus fruits 8 0.9 6 10 10.9
Others 4 1.1 1 6 31.0
Other Fruits and Vegetables 395 11.8 370 420 3.0
Other fruits 95 5.4 84 107 5.6
Bananas 63 2.6 58 69 4.1
Watermelon 5 1.6 2 9 31.4
Melon n n n 1 36.8
Jackfruit 2 0.5 1 3 22.2
Pineapple 4 0.8 2 5 24.1
Young coconut 9 2.7 4 15 28.5
Kaimito 1 n n 1 58.0
All other fruits 11 1.5 8 15 13.8
Other vegetables 295 9.1 275 314 3.1
Eggplant 38 1.7 34 42 4.5
String beans 26 1.6 23 30 5.9
Abitsuelas 3 n 2 4 13.2
Other fresh leguminous pods 3 n 2 4 12.2
Jackfruit (unripe) 12 2.4 7 17 19.9
Gourds (bottle and sponge) 26 2.5 21 31 9.4
Green papaya 28 3.1 21 35 11.2
Cabbage 18 1.0 16 20 5.7
Ginger 4 n 3 4 5.8
Ampalaya (bitter gourd) Fruit 17 1.0 15 19 5.9
Sayote fruit 27 4.2 18 36 15.4
Okra 12 0.9 10 14 7.3
Gabi stalk 5 1.1 2 7 23.9
Onion 21 0.5 20 22 2.2
Garlic 7 n 7 8 3.5
Bamboo shoot 15 2.5 10 21 16.9
Pepper (all variety) 3 n 3 4 9.3

95% CI
LL UL
Banana heart 12 1.5 8 15 12.7
All other vegetables 19 1.9 15 23 10.2
Cooked mixed vegetables
Canned and processed fruits and vegetables (as fresh) 5 0.5 4 6 10.3
Fruit juices 1 n 1 1 12.8
Other canned and processed fruits (as fresh) 1 n n 1 18.7
Canned and processed vegetables (as fresh) 3 0.5 2 4 14.3
MISCELLANEOUS 124 4.5 115 134 3.6
Salt 14 n 13 15 2.7
Coffee 22 1.0 20 24 4.7
Tuba 1 n n 1 27.4
Vinegar 12 0.5 11 13 3.9
Vetsin 1 n 1 2 6.6
Alcoholic beverages 6 0.8 5 8 12.9
Cacao and chocolate-based beverages 5 n 5 6 4.7
Other beverages 52 3.4 44 59 6.7
Soups n n n n 40.8
Condiments and spices 5 n 5 6 6.8
Others 6 0.6 4 7 11.4
TOTAL FOOD CONSUMED 3021 30.7 2955 3087 1.0

Appendix 2. Mean one-day household food consumption and percent contribution to total intake by place of residence:
CONSUMPTION RURAL URBAN
Food Group/Sub-Group % of total
kg/yr g/day g/day
ENERGY-GIVING FOOD
Cereals and Cereal Products 443 1,213 40.2 1,254 1,156
Rice 380 1,040 34.4 1,080 987
Ordinary 380 1,039 34.4 1,079 985
Special n n n n n
Glutinous n 1 n 1 1
Rice Products 9 24 0.8 17 33
Noodles (Bihon) 2 7 0.2 6 8
Rice cakes 3 8 0.2 7 8
Others 4 10 0.3 5 17
Corn 24 66 2.2 83 41
Milled 21 58 1.9 74 34
On the cob 3 8 0.3 8 6
Others n 1 n n 1
Corn products 1 2 0.1 1 2
Corn starch n n n n n
Others 0 1 n 1 2
Other Cereal Products 30 82 2.7 73 94
Pandesal (as flour) 5 12 0.4 8 19
Bread (as flour) 6 16 0.5 15 18
Cookies/biscuits (as flour) 2 7 0.2 7 6
Cakes/pastries (as flour) 1 3 0.1 3 3
Noodles 13 35 1.1 33 36
Flour (in own form) 1 2 0.1 2 2
Others 2 7 0.2 5 9
Starchy Roots and Tubers 14 38 1.3 40 36
Sweet potatoes, tubers, and products 3 9 0.3 10 7
Potatoes and products 5 12 0.4 8 18
Cassava and products 2 7 0.2 9 4
Others 4 10 0.3 13 7
Sugars and Syrups 12 32 1.1 36 27
Sugars 8 22 0.7 26 17
Refined 1 3 0.1 3 4
Brown 7 18 0.6 23 13
Crude n n n n n
Jams and Sweet 1 4 0.1 4 4
Soft drinks 2 5 0.2 5 5
Sherbet, ice drop, ice candy, etc. n 1 n 2 1
Fats and Oils 19 53 1.8 51 55
Cooking oil (vegetable) 13 36 1.2 35 38
Coconut (as fat) 3 7 0.2 10 4
Coconut grated (as fat) n 1 n 1 1
Coconut gata (as fat) 2 6 0.2 8 3
Pork drippings and lard n n n n n

kg/yr g/day g/day
Butter (as fat) n 1 n n 1
Margarine 2 6 0.2 4 7
Peanut butter n 1 n 1 1
Other fats and oils 1 2 0.1 1 3
BODY-BUILDING FOOD
Fish, Meat, and Poultry 243 665 22.0 614 736
Fresh fish 85 232 7.7 232 232
Tulingan 8 21 0.7 21 21
Bangus 13 35 1.2 32 40
Galunggong 12 34 1.1 30 40
Dilis buo 1 3 0.1 4 3
Alumahan 2 4 0.1 5 4
Tamban 4 11 0.4 13 9
Dalagang bukid 1 3 0.1 3 4
Sapsap 2 5 0.2 6 3
Bisugo 2 5 0.2 6 4
Tilapya 16 44 1.4 42 45
Albakora/Tambakol 4 10 0.3 8 12
Balila/Espada n n n n n
Hasa-hasa 1 3 0.1 4 3
Lapu-lapu n 1 n 1 1
Matangbaka 5 13 0.4 13 14
Maya-maya 1 3 0.1 3 3
Salay-salay 1 2 0.1 2 1
Silinyasi/Tunsoy n 1 n n 1
Tanigi n 1 n 1 1
Other fresh fish and cooked fish recipes 12 33 1.1 40 24
Dried fish (as fresh fish) 10 28 0.9 33 21
Processed fish 18 48 1.6 52 43
Bagoong (as fresh fish) 2 4 0.1 6 2
Patis 0 1 n 1 2
Canned fish, sardines, etc (as fresh fish) 14 37 1.2 40 34
Smoked fish (all tinapa type) 2 5 0.2 5 5
Other processed fish n n n n n
Crustaceans and molluscs 11 31 1.0 34 26
Shrimp (all types) 2 6 0.2 6 6
Crabs 1 4 0.1 4 3
Squid/octopus 3 7 0.2 7 7
Tahong (mussels) 1 3 0.1 2 3
Others 3 9 0.3 13 5
Dried and processed (as fresh) n 1 n 1 1
Bagoong, alamang etc. (as fresh) 1 2 0.1 1 2
Cooked/Mixed shellfish dishes n n n n n
Fresh meat 44 120 4.0 101 146
Pork 40 108 3.6 90 133
Beef 3 9 0.3 7 12

kg/yr g/day g/day
Carabeef n 1 n 1 1
Other fresh meat 1 2 0.1 2 1
Organ meat 5 14 0.5 12 17
Pig 2 7 0.2 6 8
Cow n 1 n 1 1
Carabao n n n n n
Chicken and other poultry 2 6 0.2 5 7
Other organ meats n n n n n
Organ meat recipes (as fresh) n n n n n
Liver spread n n n n n
Processed meat (as fresh) 31 86 2.8 68 110
Popular processed meat (as fresh meat) 29 80 2.6 63 103
Canned (as fresh meat) 1 2 0.1 1 3
Cooked meat recipes 1 4 0.1 4 4
Poultry 39 107 3.5 82 141
Chicken 38 105 3.5 80 140
Other fowls 1 2 0.1 2 1
Others n n n n n
Eggs 30 82 2.7 79 86
Hen's eggs 29 79 2.6 76 83
Duck's eggs 1 3 0.1 3 2
Other eggs n n n n 1
Milk and Milk Products 69 188 6.2 158 230
Fresh whole milk 1 2 0.1 1 3
Evaporated filled/recombined/whole milk 1 3 0.1 2 5
Powdered milk (as whole milk) 55 151 5.0 135 174
Infant formula 15 40 1.3 32 53
Whole/full cream 3 9 0.3 9 10
Filled 36 97 3.2 91 107
Skimmed 1 4 0.1 3 5
Condensed milk (as whole milk) 1 1 n 1 2
Milk products (as whole milk) 11 31 1.0 20 46
Cheese 4 10 0.3 5 17
Other milk products 8 21 0.7 15 29
Dried Beans, Nuts and Seeds 13 35 1.1 33 36
Mung beans and products 5 14 0.5 15 13
Soybeans and products 7 18 0.6 15 22
Soybeans n n n n n
Soy sauce 5 14 0.5 13 15
Soybean milk preparations n n n n 1
Other soybean products 1 3 0.1 1 6
Nuts and products n 1 n 1 1
Peanuts n n n n n
Other Nuts and products n n n n n
Other dried beans/seeds and products 1 2 0.1 2 1

kg/yr g/day g/day
Green, Leafy and Yellow Vegetables 54 147 4.9 163 126
Green, leafy vegetables 34 92 3.1 104 76
Sweet potato tops 7 19 0.6 22 14
Kangkong 4 12 0.4 12 12
Malunggay 6 16 0.5 20 12
Alugbati 3 9 0.3 9 8
Pechay 5 13 0.4 11 15
Gabi leaves 2 5 0.2 7 3
Other green, leafy and cooked veg. 7 19 0.6 23 13
Squash fruit 17 46 1.5 53 38
Carrot and other yellow vegetables 3 9 0.3 6 12
Vitamin C-Rich Fruits 18 48 1.6 46 51
Tomatoes 8 23 0.7 23 23
Mango (green, semi-ripe, and ripe) 4 10 0.3 10 11
Papaya (semi-ripe and ripe) 1 4 0.1 4 3
Citrus fruits 3 8 0.3 6 11
Others 1 4 0.1 4 4
Other Fruits and Vegetables 144 395 13.1 433 343
Other fruits 35 95 3.2 104 84
Bananas 23 63 2.1 65 61
Watermelon 2 5 0.2 7 3
Melon n n n n 1
Jackfruit 1 2 0.1 3 1
Pineapple 1 3 0.1 4 3
Young coconut 3 9 0.3 15 2
Kaimito n 1 n n 1
All other fruits 4 11 0.4 11 11
Other vegetables 108 295 9.8 326 252
Eggplant 14 38 1.3 41 33
String beans 10 26 0.9 30 22
Abitsuelas 1 3 0.1 3 3
Other fresh leguminous pods 1 3 0.1 3 2
Jackfruit (unripe) 4 12 0.4 17 5
Gourds (bottle and sponge) 9 26 0.9 29 21
Green papaya 10 28 0.9 38 14
Cabbage 7 18 0.6 15 23
Ginger 1 4 0.1 3 4
Ampalaya (bitter gourd) Fruit 6 17 0.6 18 17
Sayote fruit 10 27 0.9 22 33
Okra 4 12 0.4 12 12
Gabi stalk 2 5 0.2 7 2
Onion 7 21 0.7 20 22
Garlic 3 7 0.2 7 7
Bamboo shoot 5 15 0.5 20 9
Pepper (all variety) 1 3 0.1 3 4

Appendix 2 continued...
kg/yr g/day g/day
Banana heart 4 12 0.4 16 6
All other vegetables 7 19 0.6 23 13
Canned and processed fruits and vegetables (as fresh) 2 5 0.2 3 7
Fruit juices n 1 n n 1
Other canned and processed fruits (as fresh) n 1 n 1 1
Canned and processed vegetables (as fresh) 1 3 0.1 2 5
MISCELLANEOUS 45 124 4.1 124 124
Salt 5 14 0.5 16 12
Coffee 8 22 0.7 20 25
Tuba n 1 n 1 n
Vinegar 4 12 0.4 12 12
Vetsin 0 1 n 1 1
Alcoholic beverages 2 6 0.2 5 8
Cacao and chocolate-based beverages 2 5 0.2 5 6
Other beverages 19 52 1.7 55 46
Soups n n n n n
Condiments and spices 2 5 0.2 4 7
Others 2 5 0.2 5 6
TOTAL FOOD CONSUMED 1103 3021 100.0 3030 3006

Appendix 3. Mean one-day household plate waste and percent of food available for consumption: Philippines, 2018-2019
(195 food groups) as purchased
Food Available in
Food Group/Sub-Group Wastage in gram % of Food Available
gram
ENERGY-GIVING FOOD
Cereals and Cereal Products 1,213 57 4.7
Rice 1,040 53 5.1
Ordinary 1,039 53 5.1
Special n n 0.8
Glutinous 1 n 0.8
Rice Products 24 n 1.4
Noodles (Bihon) 7 n 1.7
Rice cakes 8 n 0.2
Others 10 n 2.2
Corn 66 3 3.9
Milled 58 2 4.3
On the cob 8 n 0.7
Others 1 n 6.3
Corn products 2 n n
Corn starch n n n
Others 1 n n
Other Cereal Products 82 n 0.4
Pandesal (as flour) 12 n 0.3
Bread (as flour) 16 n 0.1
Cookies/biscuits (as flour) 7 n n
Cakes/pastries (as flour) 3 n n
Noodles 35 n 0.7
Flour (in own form) 2 n 0.1
Others 7 n 0.5
Starchy Roots and Tubers 38 n 1.0
Sweet potatoes, tubers, and products 9 n 1.0
Potatoes and products 12 n 0.8
Cassava and products 7 n 0.7
Others 10 n 1.6
Sugars and Syrups 32 n 0.1
Sugars 22 n n
Refined 3 n n
Brown 18 n n
Crude n n n
Jams and Sweet 4 n 0.3
Soft drinks 5 n n
Sherbet, ice drop, ice candy, etc. 1 n n
Cooking oil (vegetable) 36 1 1.8
Coconut (as fat) 7 n 0.3
Coconut grated (as fat) 1 n 0.4
Coconut gata (as fat) 6 n 0.3

Food Available in
gram
Pork drippings and lard 0 n 2.4
Butter (as fat) 1 n n
Margarine 6 n n
Peanut butter 1 n n
Other fats and oils 2 n 0.4
BODY-BUILDING FOOD
Fresh fish 232 4 1.8
Tulingan 21 n 1.5
Bangus 35 1 2.4
Galunggong 34 1 2.1
Dilis buo 3 n 1.2
Alumahan 4 n 1.0
Tamban 11 n 1.1
Dalagang bukid 3 n 0.9
Sapsap 5 n 1.6
Bisugo 5 n 1.5
Tilapya 44 1 2.0
Albakora/Tambakol 10 n 1.3
Balila/Espada n n 0.9
Hasa-hasa 3 n 0.9
Lapu-lapu 1 n 3.2
Matangbaka 13 n 2.0
Maya-maya 3 n 1.9
Salay-salay 2 n 1.3
Silinyasi/Tunsoy 1 n 3.5
Tanigi 1 n 1.7
Other fresh fish and cooked fish recipes 33 1 1.5
Dried fish (as fresh fish) 28 n 1.3
Processed fish 48 n 0.7
Bagoong (as fresh fish) 4 n 0.7
Patis 1 n 0.5
Canned fish, sardines, etc (as fresh fish) 37 n 0.7
Smoked fish (all tinapa type) 5 n 0.7
Other processed fish n n n
Crustaceans and molluscs 31 n 0.7
Shrimp (all types) 6 n 1.2
Crabs 4 n 0.4
Squid/octopus 7 n 0.9
Tahong (mussels) 3 n 0.1
Others 9 n 0.5
Dried and processed (as fresh) 1 n 0.5
Bagoong, alamang etc. (as fresh) 2 n 0.6
Cooked/Mixed shellfish dishes n n 12.3
Fresh meat 120 2 1.3
Pork 108 1 1.3
Beef 9 n 0.9

Food Available in
gram
Carabeef 1 n 0.1
Other fresh meat 2 n 0.6
Organ meat 14 n 1.2
Pig 7 n 1.2
Cow 1 n 5.2
Carabao n n n
Chicken and other poultry 6 n 0.7
Other organ meats n n n
Organ meat recipes (as fresh) n n 4.5
Liver spread n n n
Processed meat (as fresh) 86 1 0.6
Popular processed meat (as fresh meat) 80 0 0.6
Canned (as fresh meat) 2 n 0.6
Cooked meat recipes 4 n 1.5
Poultry 107 1 1.1
Chicken 105 1 1.1
Other fowls 2 n 0.5
Others n n n
Eggs 82 n 0.4
Hen's eggs 79 n 0.4
Duck's eggs 3 n 0.5
Other eggs n n n
Milk and Milk Products 188 n n
Fresh whole milk 2 n n
Evaporated filled/recombined/whole milk 3 n 0.4
Powdered milk (as whole milk) 151 n n
Infant formula 40 n n
Whole/full cream 9 n n
Filled 97 n n
Skimmed 4 n n
Condensed milk (as whole milk) 1 n 0.1
Milk products (as whole milk) 31 n n
Cheese 10 n n
Other milk products 21 n n
Dried Beans, Nuts and Seeds 35 n 1.1
Mung beans and products 14 n 1.4
Soybeans and products 18 n 0.9
Soybeans n n 1.3
Soy sauce 14 n 0.9
Soybean milk preparations n n n
Other soybean products 3 n 0.9
Nuts and products 1 n n
Peanuts n n n
Other Nuts and products n n n
Other dried beans/seeds and products 2 n 1.7

Food Available in
gram
Green, Leafy and Yellow Vegetables 147 2 1.4
Green, leafy vegetables 92 1 1.4
Sweet potato tops 19 n 1.0
Kangkong 12 n 1.0
Malunggay 16 n 1.9
Alugbati 9 n 1.4
Pechay 13 n 1.6
Gabi leaves 5 n 1.6
Other green, leafy and cooked veg. 19 n 1.4
Squash fruit 46 1 1.5
Carrot and other yellow vegetables 9 n 1.4
Vitamin C-Rich Fruits 48 n 0.7
Tomatoes 23 n 1.0
Mango (green, semi-ripe, and ripe) 10 n 0.3
Papaya (semi-ripe and ripe) 4 n 1.6
Citrus fruits 8 n 0.1
Others 4 n 0.2
Other Fruits and Vegetables 395 7 1.7
Other fruits 95 1 0.6
Bananas 63 n 0.2
Watermelon 5 n 0.1
Melon n n n
Jackfruit 2 n 0.6
Pineapple 3 n 0.1
Young coconut 9 n 0.5
Kaimito 1 n n
All other fruits 11 n 3.3
Other vegetables 295 6 2.0
Eggplant 38 1 1.5
String beans 26 n 1.4
Abitsuelas 3 n 1.0
Other fresh leguminous pods 3 n 1.5
Jackfruit (unripe) 12 n 2.0
Gourds (bottle and sponge) 26 n 1.7
Green papaya 28 1 2.5
Cabbage 18 n 1.1
Ginger 4 1 31.5
Ampalaya (bitter gourd) Fruit 17 n 1.5
Sayote fruit 27 n 1.5
Okra 12 n 1.2
Gabi stalk 5 n 1.0
Onion 21 n 0.9
Garlic 7 n 1.3
Bamboo shoot 15 n 1.7
Pepper (all variety) 3 n 8.3

Food Available in
gram
Banana heart 12 n 2.4
All other vegetables 19 n 1.4
Canned and processed fruits and vegetables (as fresh) 5 n 0.3
Fruit juices 1 n n
Other canned and processed fruits (as fresh) 1 n 0.2
Canned and processed vegetables (as fresh) 3 n 0.4
MISCELLANEOUS 124 1 0.6
Salt 14 n 0.5
Coffee 22 n n
Tuba 1 n n
Vinegar 12 n 1.2
Vetsin 1 n n
Alcoholic beverages 6 n n
Cacao and chocolate-based beverages 5 n n
Other beverages 52 n n
Soups n n 1.1
Condiments and spices 5 1 10.4
Others 5 n 0.1
TOTAL PLATE WASTE 3021 77 2.5

Appendix 4. Mean one-day household food cost and percent contribution to total intake: Philippines, 2018-2019
Food Cost 95% CI
Food Group/Sub-Group SE % CV % of Total
(₱) LL UL
ENERGY-GIVING FOOD
Cereals and Cereal Products 71.51 1.2 69.0 74.0 1.6 28.2
Rice 48.40 0.9 46.5 50.3 1.8 19.1
Ordinary 48.31 0.9 46.4 50.2 1.8 19.0
Special n n n n 41.3 n
Glutinous 0.06 n n 0.1 16.0 n
Rice Products 1.97 0.2 1.6 2.3 8.4 0.8
Noodles (Bihon) 0.69 n 0.6 0.8 8.5 0.3
Rice cakes 0.83 n 0.6 1.0 11.2 0.3
Others 0.45 n 0.3 0.6 16.6 0.2
Corn 2.17 0.7 0.8 3.6 30.3 0.9
Milled 1.80 0.7 0.4 3.2 36.3 0.7
On the cob 0.33 n 0.2 0.5 17.9 0.1
Others 0.05 n n 0.1 18.4 n
Corn products 0.26 n 0.2 0.3 13.1 0.1
Corn starch n n n n 19.1 n
Others 0.24 n 0.2 0.3 13.8 0.1
Other Cereal Products 18.71 0.8 16.9 20.5 4.5 7.4
Pandesal (as flour) 2.65 n 1.7 3.6 16.1 1.0
Bread (as flour) 3.93 n 3.4 4.5 6.3 1.6
Cookies/biscuits (as flour) 3.56 n 3.1 4.0 5.9 1.4
Cakes/pastries (as flour) 2.16 n 1.8 2.5 8.5 0.9
Noodles 4.69 n 4.2 5.1 4.4 1.9
Flour (in own form) 0.20 n 0.1 0.3 20.5 0.1
Others 1.52 n 1.2 1.8 8.9 0.6
Starchy Roots and Tubers 2.23 n 1.9 2.5 6.0 0.9
Sweet potatoes, tubers, and products 0.33 n 0.3 0.4 7.1 0.1
Potatoes and products 1.22 n 1.0 1.4 8.3 0.5
Cassava and products 0.27 n 0.2 0.4 14.4 0.1
Others 0.42 n 0.3 0.5 11.5 0.2
Sugars and Syrups 4.02 n 3.5 4.6 6.5 1.6
Sugars 1.37 n 1.1 1.6 8.6 0.5
Refined 0.27 n 0.2 0.4 17.5 0.1
Second Class
Brown 1.09 n 0.8 1.4 11.5 0.4
Crude n n n n 33.6 n
Jams and Sweet 0.79 n 0.6 1.0 11.2 0.3
Soft drinks 1.79 n 1.4 2.2 10.1 0.7
Sherbet, ice drop, ice candy, etc. 0.07 n n 0.1 29.6 n
Fats and Oils 5.31 n 4.6 6.0 5.9 2.1
Cooking oil (vegetable) 3.37 n 3.0 3.7 4.8 1.3
Coconut (as fat) 1.01 n 0.7 1.3 14.7 0.4
Coconut grated (as fat) 0.08 n n 0.1 26.2 n
Coconut gata (as fat) 0.93 n 0.6 1.2 14.7 0.4
Pork drippings and lard 0.05 n n 0.1 18.6 n
Butter (as fat) n n n n 30.0 n
Margarine 0.07 n 0.1 0.1 13.0 n

Food Cost 95% CI
(₱) LL UL
Peanut butter 0.27 n 0.2 0.4 17.7 0.1
Other fats and oils 0.52 0.1 0.4 0.6 10.3 0.2
BODY-BUILDING FOOD
Fish, Meat, and Poultry 97.95 2.5 92.6 103.3 2.5 38.6
Fresh fish 31.17 0.8 29.5 32.8 2.5 12.3
Tulingan 3.01 0.3 2.5 3.6 8.4 1.2
Bangus 5.51 0.4 4.6 6.4 7.4 2.2
Galunggong 4.27 0.3 3.6 4.9 6.9 1.7
Dilis buo 0.32 n 0.2 0.4 14.5 0.1
Alumahan 0.67 0.2 0.3 1.0 23.4 0.3
Tamban 0.90 0.1 0.6 1.2 13.5 0.4
Dalagang bukid 0.44 0.1 0.3 0.6 19.1 0.2
Sapsap 0.56 0.1 0.3 0.8 17.5 0.2
Bisugo 0.77 0.2 0.3 1.3 29.3 0.3
Tilapya 5.17 0.7 3.7 6.6 13.2 2.0
Albakora/Tambakol 1.76 0.4 1.0 2.5 19.9 0.7
Balila/Espada 0.02 n n n 33.9 n
Hasa-hasa 0.46 0.1 0.3 0.6 19.5 0.2
Lapu-lapu 0.21 n 0.1 0.3 17.3 0.1
Matangbaka 1.87 0.3 1.3 2.5 15.2 0.7
Maya-maya 0.40 n 0.3 0.5 11.9 0.2
Salay-salay 0.23 0.1 n 0.4 39.5 0.1
Silinyasi/Tunsoy 0.06 n n 0.1 33.9 n
Tanigi 0.20 0.1 0.1 0.3 33.9 0.1
Other fresh fish and cooked fish recipes 4.33 0.3 3.7 5.0 6.9 1.7
Dried fish (as fresh fish) 2.96 0.2 2.5 3.4 7.0 1.2
Processed fish 4.41 0.2 4.0 4.8 4.3 1.7
Bagoong (as fresh fish) 0.22 n 0.1 0.3 18.4 0.1
Patis 0.09 n n 0.1 25.5 n
Canned fish, sardines, etc (as fresh fish) 3.49 0.1 3.2 3.8 4.1 1.4
Smoked fish (all tinapa type) 0.60 0.1 0.4 0.8 17.8 0.2
Other processed fish n n n 0.1 98.1 n
Crustaceans and molluscs 4.26 0.3 3.7 4.9 6.6 1.7
Shrimp (all types) 1.29 0.1 1.0 1.6 10.5 0.5
Crabs 0.69 0.1 0.4 1.0 18.6 0.3
Squid/octopus 1.14 0.1 1.0 1.3 6.1 0.4
Tahong (mussels) 0.23 n 0.2 0.3 16.1 0.1
Others 0.57 0.1 0.3 0.8 19.3 0.2
Dried and processed (as fresh) 0.17 n 0.1 0.2 19.6 0.1
Bagoong, alamang etc. (as fresh) 0.17 n 0.1 0.2 13.2 0.1
Cooked/Mixed shellfish dishes n n n n 39.6 n
Fresh meat 24.76 0.9 22.9 26.6 3.5 9.8
Pork 22.00 0.8 20.3 23.7 3.5 8.7
Beef 2.20 0.2 1.8 2.6 8.8 0.9
Carabeef 0.20 0.1 0.1 0.3 25.6 0.1
Other fresh meat 0.36 0.1 0.2 0.5 22.8 0.1

Food Cost 95% CI
(₱) LL UL
Organ meat 1.95 0.2 1.5 2.4 9.7 0.8
Pig 0.91 0.1 0.7 1.1 9.5 0.4
Cow 0.12 n 0.1 0.2 21.7 n
Carabao n n n n 41.1 n
Chicken and other poultry 0.83 0.1 0.6 1.0 12.1 0.3
Other organ meats n n n n 28.0 n
Organ meat recipes (as fresh) n n n n 36.9 n
Liver spread n n n 0.1 22.4 n
Processed meat (as fresh) 11.18 0.7 9.7 12.6 6.0 4.4
Popular processed meat (as fresh meat) 9.95 0.7 8.5 11.4 6.8 3.9
Canned (as fresh meat) 0.22 n 0.1 0.3 19.0 0.1
Cooked meat recipes 1.01 0.1 0.8 1.3 11.6 0.4
Poultry 17.25 1.0 15.1 19.4 5.8 6.8
Chicken 16.92 1.0 14.8 19.0 5.8 6.7
Other fowls 0.33 0.1 0.1 0.5 28.3 0.1
Others n n n n 76.6 n
Eggs 10.44 0.2 10.0 10.9 2.0 4.1
Hen's eggs 9.99 0.2 9.6 10.4 1.8 3.9
Duck's eggs 0.38 0.1 0.2 0.5 16.1 0.1
Other eggs 0.07 n n 0.1 21.8 n
Milk and Milk Products 11.14 0.4 10.2 12.1 3.8 4.4
Fresh whole milk 0.07 n 0.1 0.3 28.2 0.1
Evaporated filled/recombined/whole milk 0.16 n 0.1 0.2 18.2 0.1
Powdered milk (as whole milk) 9.40 0.3 8.8 1n 3.1 3.7
Infant formula 4.09 0.3 3.5 4.7 6.6 1.6
Whole/full cream 0.43 n 0.4 0.5 7.4 0.2
Filled 4.67 0.2 4.2 5.1 4.2 1.8
Skimmed 0.20 n 0.2 0.2 8.8 0.1
Condensed milk (as whole milk) 0.07 n 0.1 0.1 13.5 n
Milk products (as whole milk) 1.34 0.1 1.1 1.6 9.3 0.5
Cheese 0.39 0.1 0.3 0.5 16.5 0.2
Other milk products 0.95 0.1 0.8 1.1 9.2 0.4
Dried Beans, Nuts and Seeds 2.94 0.2 2.5 3.3 6.5 1.2
Mung beans and products 1.34 0.1 1.1 1.5 6.9 0.5
Soybeans and products 1.24 0.1 1.0 1.5 10.6 0.5
Soybeans n n n n 40.9 n
Soy sauce 0.94 0.1 0.8 1.1 9.4 0.4
Soybean milk preparations n n n 0.1 26.7 n
Other soybean products 0.25 0.1 0.1 0.4 23.1 0.1
Nuts and products 0.13 0.1 n 0.2 40.6 n
Peanuts 0.06 n n 0.1 16.6 n
Other Nuts and products 0.07 0.1 n 0.2 80.1 n
Other dried beans/seeds and products 0.23 n 0.1 0.3 18.1 0.1

Food Cost 95% CI
(₱) LL UL
Green, Leafy and Yellow Vegetables 7.89 0.3 7.3 8.5 3.5 3.1
Green, leafy vegetables 5.38 0.2 5.0 5.8 3.7 2.1
Sweet potato tops 0.76 n 0.7 0.8 5.0 0.3
Kangkong 0.61 0.1 0.5 0.8 10.9 0.2
Malunggay 1.09 0.1 0.9 1.2 6.1 0.4
Alugbati 0.44 0.1 0.3 0.6 18.7 0.2
Pechay 0.86 n 0.8 0.9 4.5 0.3
Gabi leaves 0.28 0.1 0.2 0.4 21.2 0.1
Other green, leafy and cooked veg. 1.34 0.1 1.1 1.6 7.8 0.5
Squash fruit 1.68 0.1 1.4 1.9 6.9 0.7
Carrot and other yellow vegetables 0.83 0.1 0.7 1.0 8.0 0.3
Vitamin C-Rich Fruits 2.86 0.1 2.6 3.1 4.2 1.1
Tomatoes 1.44 0.1 1.3 1.6 5.8 0.6
Mango (green, semi-ripe, and ripe) 0.55 0.1 0.4 0.7 11.4 0.2
Papaya (semi-ripe and ripe) 0.13 n 0.1 0.2 10.6 0.1
Citrus fruits 0.55 0.1 0.4 0.7 15.5 0.2
Others 0.19 0.1 0.1 0.3 28.0 0.1
Other Fruits and Vegetables 21.37 0.4 20.4 22.3 2.1 8.4
Other fruits 3.93 0.2 3.6 4.3 4.5 1.6
Bananas 2.51 0.1 2.3 2.7 3.1 1.0
Watermelon 0.19 n 0.1 0.3 23.3 0.1
Melon 0.02 n n n 34.6 n
Jackfruit 0.06 n n 0.1 24.1 n
Pineapple 0.14 n 0.1 0.2 16.9 0.1
Young coconut 0.22 0.1 0.1 0.3 26.2 0.1
Kaimito 0.02 n n 0.1 63.4 n
All other fruits 0.76 0.1 0.6 0.9 11.3 0.3
Other vegetables 16.79 0.4 16.0 17.6 2.1 6.6
Eggplant 1.96 0.1 1.8 2.1 4.3 0.8
String beans 1.51 0.1 1.4 1.7 4.9 0.6
Abitsuelas 0.23 n 0.2 0.3 10.4 0.1
Other fresh leguminous pods 0.23 n 0.2 0.3 15.8 0.1
Jackfruit (unripe) 0.42 0.1 0.3 0.6 16.3 0.2
Gourds (bottle and sponge) 0.84 0.1 0.7 1.0 9.1 0.3
Green papaya 0.77 0.1 0.6 0.9 10.6 0.3
Cabbage 1.13 0.1 1.0 1.3 6.6 0.4
Ginger 0.50 n 0.4 0.6 7.9 0.2
Ampalaya (bitter gourd) Fruit 1.17 0.1 1.0 1.3 6.0 0.5
Sayote fruit 0.95 0.1 0.7 1.2 10.4 0.4
Okra 0.86 0.1 0.8 1.0 5.9 0.3
Gabi stalk 0.18 n 0.1 0.3 19.3 0.1
Onion 2.52 0.1 2.4 2.6 2.2 1.0
Garlic 1.21 n 1.1 1.3 3.2 0.5
Bamboo shoot 0.55 0.1 0.3 0.8 18.8 0.2
Pepper (all variety) 0.52 n 0.4 0.6 9.2 0.2
Banana heart 0.31 n 0.2 0.4 11.6 0.1

Food Cost 95% CI
(₱) LL UL
All other vegetables 0.94 0.1 0.8 1.1 7.3 0.4
Canned and processed fruits and vegetables (as fresh) 0.65 0.1 0.5 0.8 9.0 0.3
Fruit juices 0.07 n 0.1 0.1 12.9 n
Other canned and processed fruits (as fresh) 0.13 n 0.1 0.2 14.0 0.1
Canned and processed vegetables (as fresh) 0.45 0.1 0.3 0.6 13.8 0.2
MISCELLANEOUS 15.98 0.5 14.8 17.1 3.4 6.3
Salt 0.37 n 0.3 0.4 4.0 0.1
Coffee 6.79 0.2 6.3 7.3 3.5 2.7
Tuba n n n n 24.8 n
Vinegar 0.68 n 0.6 0.8 6.7 0.3
Vetsin 0.42 n 0.4 0.5 5.8 0.2
Alcoholic beverages 0.70 0.1 0.5 0.9 13.8 0.3
Cacao and chocolate-based beverages 1.42 0.1 1.3 1.5 3.9 0.6
Other beverages 2.74 0.2 2.4 3.1 6.2 1.1
Soups n n n n 38.7 n
Condiments and spices 1.73 0.1 1.5 1.9 5.7 0.7
Others 1.09 0.1 0.8 1.3 10.3 0.4
TOTAL FOOD COST 253.64 4.5 244.1 263.2 1.8 100.0

155
Appendix 5. Mean household intake and percent contribution of food group to energy and nutrient intake: Philippines, 2018-2019
ENERGY PROTEIN FATS CARBOHYDRATES IRON CALCIUM
Food Group/Sub-Group % % % % % %
Mean contribution Mean contribution Mean contribution Mean contribution Mean contribution Mean contribution
ENERGY-GIVING FOOD
Cereals and Cereal Products 4,483 68.7 96 46.5 21 15.5 978 87.1 14.9 46.5 3.7 27.4
Rice 3,703 56.8 77 37.4 5 4.0 836 74.4 10.4 32.5 2.8 20.4
Ordinary 3,700 56.7 77 37.4 5 3.9 835 74.3 10.4 32.4 2.8 20.4
Special 1 n n n n n n n n n n n
Glutinous 3 n n n n n 1 n n n n n
Rice Products 49 0.7 1 0.3 n 0.1 11 1.0 n 0.8 n 0.4
Noodles (Bihon) 23 0.4 n 0.1 n n 6 0.5 n 0.3 n 0.2
Rice cakes 16 0.3 n 0.1 n n 4 0.3 n 0.5 n 0.1

Others 9 0.1 n 0.1 n 0.1 2 0.2 n n n 0.1
Corn 210 3.2 5 2.4 1 0.6 46 4.1 0.3 0.9 n 0.5
Milled 206 3.2 5 2.3 1 0.6 45 4.0 0.3 0.8 n 0.5
On the cob 4 0.1 n 0.1 n n 1 0.1 n 0.1 n n
Others n n n n n n n n n n n n
Corn products 6 0.1 n n n 0.2 1 0.1 0.1 0.2 n 0.1
Corn starch 1 n n n n n n n n n n n
Others 5 0.1 n n n 0.2 1 0.1 0.1 0.2 n 0.1
Other Cereal Products 515 7.9 13 6.5 14 10.6 85 7.5 3.9 12.1 0.8 6.0
Pandesal (as flour) 91 1.4 3 1.3 1 0.9 17 1.5 0.8 2.6 n 0.5
Bread (as flour) 124 1.9 4 1.8 2 1.5 23 2.0 1.1 3.5 n. 1.8
Cookies/biscuits (as flour) 79 1.2 1 0.6 3 2.4 11 1.0 0.3 1.0 n 0.8
Cakes/pastries (as flour) 43 0.7 1 0.4 1 1.1 7 0.6 0.3 1.1 n 0.9
Noodles 149 2.3 4 2.0 6 4.5 21 1.9 0.7 2.0 n 0.9
Flour (in own form) 7 0.1 n 0.1 n n 1 0.1 0.1 0.3 n 0.1
Others 23 0.4 1 0.3 n 0.3 4 0.4 0.6 1.7 n 1.0
Starchy Roots and Tubers 41 0.6 1 0.3 n 0.2 9 0.8 0.3 1.0 n 1.2
Sweet potatoes, tubers, and products 9 0.1 n n n n 2 0.2 0.1 0.2 n 0.6
Potatoes and products 12 0.2 n 0.1 n 0.2 2 0.2 0.1 0.3 n 0.3
Cassava and products 8 0.1 n n n n 2 0.2 0.1 0.2 n 0.1
Others 11 0.2 n 0.1 n n 3 0.2 0.1 0.2 n 0.2
Sugars and Syrups 117 1.8 n 0.1 n 0.3 28 2.5 0.1 0.4 n 2.4
Sugars 88 1.3 n n n n 22 1.9 0.1 0.2 n 2.0
Refined 14 0.2 n n n n 4 0.3 n n n n
Brown 74 1.1 n n n n 18 1.6 0.1 0.2 n 2.0
Crude n n n n n n n n n n n n
Jams and Sweet 11 0.2 n n n 0.2 2 0.2 n 0.1 n 0.2
Soft drinks 17 0.3 n n n n 4 0.4 n n n 0.2
Sherbet, ice drop, ice candy, etc. 1 n n n n n n n n n n n

Mean contribution
Mean contribution Mean contribution Mean contribution
Mean Mean contribution
contribution
Fats and Oils 418 6.4 2 0.8 45 33.7 1 0.1 0.3 1.1 n 0.4
Cooking oil (vegetable) 323 4.9 n n 36 26.7 n n n n n n
Coconut (as fat) 70 1.1 1 0.5 7 5.2 1 0.1 0.3 1.0 n 0.3
Coconut grated (as f at) 8 0.1 n n 1 0.5 n n n 0.1 n 0.1
Coconut gata (as fat) 62 1.0 1 0.5 6 4.7 n n 0.3 0.9 n 0.2
Pork drippings and lard 4 0.1 n n 1 0.4 n n n n n n
Butter (as fat) n n n n n n n n n n n n
Margarine 2 n n n n 0.2 n n n n n n
Peanut butter 6 0.1 n 0.1 n 0.3 n n n n n 0.1
Other fats and oils 13 0.2 n 0.2 1 1.0 n n n n n n
BODY-BUILDING FOOD
Fish, Meat, and Poultry 819 12.6 81 39.2 53 39.1 7 0.6 8.1 25.4 4.3 31.7
Fresh fish 137 2.1 25 12.3 4 3.1 n n 1.3 4.2 1 7.2
Tulingan 15 0.2 3 1.5 n 0.2 n n 0.2 0.5 n 0.4
Bangus 31 0.5 5 2.2 2 1.1 n n 0.3 0.9 n 0.7
Galunggong 17 0.3 3 1.7 n 0.3 n n 0.2 0.6 n 0.7

Dilis buo 3 n 1 0.2 n n n n n 0.1 n 1.8
Alumahan 3 n 1 0.3 n 0.1 n n n 0.1 n 0.1
Tamban 7 0.1 1 0.5 n 0.2 n n 0.1 0.3 n 0.5
Dalagang bukid 3 n 1 0.2 n 0.1 n n n 0.1 n 0.1
Sapsap 2 n n 0.2 n n n n n n n 0.1
Bisugo 2 n n 0.2 n n n n n n n 0.1
Tilapya 21 0.3 4 1.8 1 0.6 n n 0.2 0.5 n 1.1
Albakora/Tambakol 7 0.1 2 0.7 n 0.1 n n 0.1 0.2 n 0.3
Balila/Espada n n n n n n n n n n n n
Hasa-hasa 2 n n 0.2 n n n n n 0.1 n 0.1
Lapu-lapu n n n n n n n n n n n n
Matangbaka 7 0.1 2 0.7 n 0.1 n n 0.1 0.2 n 0.2
Maya-maya 1 n n 0.1 n n n n n n n n
Salay-salay 1 n n 0.1 n n n n n n n 0.1
Silinyasi/Tunsoy n n n n n n n n n n n 0.1
Tanigi 1 n n n n n n n n n n n
Other fresh fish and cooked fish recipes 16 0.3 3 1.6 n 0.2 n n 0.1 0.5 n 0.7
Dried fish (as fresh fish) 25 0.4 5 2.5 1 0.4 n n 0.6 1.7 1 6.2
Processed fish 36 0.5 4 2.1 2 1.2 1 0.1 1.0 3.2 1 8.1
Bagoong (as fresh fish) 3 0.1 1 0.3 n n n n 0.2 0.7 n 1.8
Patis 1 n n 0.1 n n n n 0.1 0.4 n n
Canned fish, sardines, etc (as fresh fish) 28 0.4 3 1.4 2 1.1 1 0.1 0.6 1.8 1 5.9
156
157
Mean Mean contribution
Mean contribution
Mean Mean Mean
contribution contribution contribution contribution
Smoked fish (all tinapa type) 4 0.1 1 0.4 n 0.1 n n 0.1 0.2 n 0.4
Other processed fish n n n n n n n n n n n n
Crustaceans and molluscs 16 0.3 3 1.4 n 0.2 1 n 0.4 1.4 1 4.2
Shrimp (all types) 3 0.1 1 0.3 n n n n 0.1 0.3 n 0.9
Crabs 2 n n 0.1 n n n n n 0.1 n 0.5
Squid/octopus 5 0.1 1 0.5 n 0.1 n n 0.1 0.3 n 0.3
Tahong (mussels) 3 n n 0.1 n 0.1 n n 0.1 0.2 n 0.2
Others 2 n n 0.1 n n n n 0.1 0.3 n 1.5
Dried and processed (as fresh) 1 n n 0.1 n n n n n 0.1 n 0.2

Bagoong, alamang etc. (as fresh) 1 n n 0.1 n n n n 0.1 0.2 n 0.7
Cooked/Mixed shellfish dishes n n n n n n n n n n n n
Fresh meat 333 5.1 18 8.7 29 21.6 n n 1.3 4.2 n 2.1
Pork 318 4.9 16 7.6 28 21.1 n n 1.1 3.4 n 1.7
Beef 13 0.2 2 0.9 1 0.5 n n 0.2 0.6 n 0.3
Carabeef 1 n n 0.1 n n n n n 0.1 n n
Other fresh meat 1 n n 0.1 n n n n n 0.1 n 0.1
Organ meat 14 0.2 2 1.0 n 0.3 1 n 0.7 2.1 n 0.2
Pig 6 0.1 1 0.5 n 0.1 n n 0.5 1.5 n 0.1
Cow 1 n n n n n n n n 0.1 n n
Carabao n n n n n n n n n n n n
Chicken and other poultry 6 0.1 1 0.5 n 0.2 n n 0.2 0.5 n 0.1
Other organ meats n n n n n n n n n n n n
Organ meat recipes (as fresh) n n n n n n n n n n n n
Liver spread n n n n n n n n n n n n
Processed meat (as fresh) 136 2.1 8 4.0 9 6.9 5 0.4 1.8 5.7 n 1.2
Popular processed meat (as fresh meat) 125 1.9 7 3.6 9 6.5 4 0.4 1.8 5.5 n 1.1
Canned (as fresh meat) 2 n n 0.1 n 0.1 n n n 0.1 n n
Cooked meat recipes 9 0.1 1 0.3 1 0.4 n n n 0.1 n n
Poultry 123 1.9 15 7.3 7 5.3 n n 0.9 2.9 n 2.6
Chicken 121 1.9 15 7.1 7 5.2 n n 0.9 2.8 n 2.5
Other fowls 2 n n 0.1 n 0.1 n n n 0.1 n 0.1
Eggs 100 1.5 9 4.2 7 5.0 1 0.1 1.2 3.8 n 1.8
Hen's eggs 95 1.5 8 4.1 6 4.8 1 0.1 1.2 3.6 n 1.6
Duck's eggs 4 0.1 n 0.1 n 0.2 n n n 0.2 n 0.1
Other eggs n n n n n n n n n n n n
Milk and Milk Products 112 1.7 5 2.5 5 3.9 11 1.0 0.5 1.5 2 13.8
Fresh whole milk 1 n n n n n n n n n n 0.2
Evaporated filled/recombined/whole milk 2 n n 0.1 n 0.1 n n n n n 0.4

Mean contribution
Mean contribution Mean contribution
Powdered milk (as whole milk) 99 1.5 5 2.2 5 3.4 10 0.9 0.5 1.4 2 12.4
Infant formula 27 0.4 1 0.4 1 0.5 4 0.4 0.3 1.0 n 3.0
Whole/full cream 6 0.1 n 0.1 0 0.2 1 n n 0.1 n 0.9
Filled 65 1.0 3 1.6 4 2.6 5 0.4 0.1 0.2 1 8.1
Skimmed 1 n n 0.1 n n n n n 0.1 n 0.4
Condensed milk (as whole milk) 2 n n n n n n n n n n 0.1
Milk products (as whole milk) 8 0.1 n 0.1 1 0.4 1 0.1 n 0.1 n 0.7
Cheese 3 n n 0.1 n 0.2 n n n n n 0.3
Other milk products 5 0.1 n 0.1 n 0.2 1 n n n n 0.3
Dried Beans, Nuts and Seeds 67 1.0 4 2.0 1 0.5 11 1.0 1.3 4.2 n 2.1
Mung beans and products 43 0.7 3 1.3 n 0.1 8 0.7 0.6 1.7 n 0.9
Soybeans and products 15 0.2 1 0.4 n 0.2 2 0.2 0.7 2.2 n 1.0
Soybeans n n n n n n n n n n n n
Soy sauce 11 0.2 1 0.2 n n 2 0.2 0.6 2.0 n 0.6
Soybean milk preparations 1 n n n n n n n n n n n
Other soybean products 4 0.1 n 0.2 n 0.2 n n 0.1 0.2 n 0.4
Nuts and products 2 n n n n 0.1 n n n n n n

Peanuts 2 n n n n 0.1 n n n n n n
Other Nuts and products n n n n n n n n n n n n
Other dried beans/seeds and products 6 0.1 n 0.2 n 0.1 1 0.1 0.1 0.3 n 0.2
Green, Leafy and Yellow Vegetables 53 0.8 3 1.3 1 0.4 10 0.8 1.3 4.0 1 6.2
Green, leafy vegetables 26 0.4 2 1.1 n 0.3 3 0.3 1.0 3.2 1 5.7
Sweet potato tops 3 n n 0.1 n n 1 n 0.1 0.3 n 0.2
Kangkong 3 n n 0.1 n n n n 0.1 0.3 n 0.2
Malunggay 9 0.1 1 0.4 n 0.1 1 0.1 0.2 0.7 n 2.2
Alugbati 2 n n 0.1 n n n n 0.1 0.2 n 0.3
Pechay 3 n n 0.1 n n n n 0.1 0.4 n 0.9
Gabi leaves 2 n n 0.1 n n n n 0.1 0.4 n 0.6
Other green, leafy and cooked veg. 5 0.1 n 0.2 n 0.1 1 0.1 0.3 0.8 n 1.2
Squash fruit 24 0.4 n 0.2 n 0.1 6 0.5 0.2 0.7 n 0.4
Carrot and other yellow vegetables 3 n n n n n 1 n n 0.1 n 0.1
Vitamin C-Rich Fruits 14 0.2 n 0.1 n 0.1 3 0.3 0.2 0.6 n 0.3
Tomatoes 6 0.1 n 0.1 n n 1 0.1 0.1 0.3 n 0.1
Mango (green, semi-ripe, and ripe) 4 0.1 n n n n 1 0.1 n 0.1 n 0.1
Papaya (semi-ripe and ripe) 1 n n n n n n n n 0.1 n 0.1
Citrus fruits 1 n n n n n n n n 0.1 n 0.1
Others 2 n n n n n n n n n n n
158
159
Mean contribution
Mean contribution Mean contribution
Other Fruits and Vegetables 145 2.2 4 2.0 1 0.8 30 2.6 1.8 5.6 1 6.8
Other fruits 61 0.9 1 0.3 1 0.3 14 1.2 0.4 1.4 n 1.0
Bananas 51 0.8 1 0.3 n 0.2 11 1.0 0.4 1.1 n 0.8
Watermelon 1 n n n n n n n n n n n
Melon n n n n n n n n n n n n
Jackfruit 1 n n n n n n n n n n n
Pineapple 1 n n n n n n n n n n n
Young coconut 2 n n n n 0.1 n n n n n n

Kaimito n n n n n n n n n n n n
All other fruits 5 0.1 n n n 0.1 1 0.1 n 0.1 n 0.1
Other vegetables 81 1.2 4 1.7 1 0.4 15 1.4 1.3 4.1 1 5.6
Eggplant 10 0.1 n 0.2 n n 2 0.2 0.1 0.3 n 0.3
String beans 10 0.1 1 0.3 n 0.1 2 0.1 0.2 0.6 n 0.7
Abitsuelas 1 n n n n n n n n 0.1 n 0.2
Other fresh leguminous pods 1 n n n n n n n n 0.1 n 0.1
Jackfruit (unripe) 4 0.1 n 0.1 n n 1 0.1 n 0.1 n 0.5
Gourds (bottle and sponge) 5 0.1 n 0.1 n n 1 0.1 0.1 0.2 n 0.2
Green papaya 5 0.1 n 0.1 n n 1 0.1 0.1 0.2 n 0.8
Cabbage 4 0.1 n 0.1 n n 1 0.1 0.1 0.2 n 0.3
Ginger 1 n n n n n n n 0.1 0.3 n 0.1
Ampalaya (bitter gourd) Fruit 3 n n 0.1 n n 1 0.1 0.1 0.2 n 0.2
Sayote fruit 5 0.1 n 0.1 n n 1 0.1 0.1 0.2 n 0.3
Okra 4 0.1 n 0.1 n n 1 0.1 n 0.1 n 0.4
Gabi stalk 1 n n n n n n n 0.1 0.2 n 0.2
Onion 10 0.2 n 0.2 n n 2 0.2 0.1 0.4 n 0.6
Garlic 8 0.1 n 0.2 n n 2 0.1 0.1 0.2 n 0.1
Bamboo shoot 1 n n n n n n n n 0.1 n n
Pepper (all variety) 1 n n n n n n n n 0.1 n 0.1
Banana heart 2 n n n n n n n 0.1 0.2 n 0.3
All other vegetables 5 0.1 n 0.1 n n 1 0.1 0.2 0.5 n 0.4
Canned and processed fruits and vegetables (as fresh) 4 0.1 n n n 0.1 1 0.1 n 0.2 n 0.2
Fruit juices n n n n n n n n n n n n
Other canned and processed fruits (as fresh) 2 n n n n n n n n n n n
Canned and processed vegetables (as fresh) 2 n n n n n n n n 0.1 n 0.1

Mean contribution
Mean contribution
Mean contribution
Mean contribution
Mean contribution
Mean contribution
MISCELLANEOUS 156 2.4 2 1.0 1 0.6 35 3.1 1.9 6.0 1 5.9
Salt n n n n n n n n 0.7 2.1 n 2.4
Coffee 85 1.3 1 0.6 n 0.2 20 1.7 0.1 0.2 n 0.6
Tuba n n n n n n n n n n n n
Vinegar 2 n n n n n 1 n n 0.1 n 0.1
Vetsin n n n n n n n n n 0.1 n 0.1
Alcoholic beverages 4 0.1 n n n n n n n n n 0.2
Cacao and chocolate-based beverages 16 0.2 n 0.1 n 0.3 3 0.3 0.7 2.3 n 1.2
Other beverages 28 0.4 n n n 0.1 7 0.6 0.1 0.4 n 0.8
Soups n n n n n n n n n n n n
Condiments and spices 7 0.1 n n n n 2 0.1 0.1 0.3 n 0.2
Others 12 0.2 n 0.1 n n 3 0.2 0.1 0.4 n 0.2
TOTAL FOOD CONSUMED 6524 100.0 206 100.0 134 100.0 1124 100.0 32.0 100.0 14 100.0
Numbers may not add up to totals due to rounding

160
161
VITAMIN A VITAMIN C THIAMIN RIBOFLAVIN NIACIN
Food Group/Sub-Group % % % % %
contribution contribution contribution contribution contribution
ENERGY-GIVING FOOD
Cereals and Cereal Products 59 3.4 1 0.8 1.5 50.9 0.7 27.5 33.2 2.2
Rice n n n 0.1 1.1 37.2 0.5 19.2 29.3 1.9
Ordinary n n n 0.1 1.1 37.1 0.5 19.2 29.3 1.9
Special n n n n n n n n n n
Glutinous n n n n n n n n n n
Rice Products 1 0.1 n n n 0.1 n 0.2 n n
Noodles (Bihon) n n n n n n n n n n
Rice cakes n n n n n 0.1 n n n n

Others 1 n n n n 0.1 n 0.1 n n
Corn n n n 0.2 n 1.8 n 1.1 n n
Milled n n n n n 1.6 n 1.0 n n
On the cob n n n 0.2 n 0.2 n 0.1 n n
Corn products 1 0.1 n 0.2 n 0.2 n 0.3 n n
Corn starch n n n n n n n n n n
Others 1 0.1 n 0.2 n 0.1 n 0.3 n n
Other Cereal Products 56 3.3 n 0.3 n 11.6 n 6.7 3.3 0.2
Pandesal (as flour) n n n n n 2.2 n 1.5 0.8 0.1
Bread (as flour) 13 0.8 n n n 2.9 n 1.9 1.0 0.1
Cookies/biscuits (as flour) 8 0.4 n n n 0.8 n 0.8 n n
Cakes/pastries (as flour) 15 0.9 n n n 0.7 n 0.5 n n
Noodles 8 0.5 n n n 4.2 n 1.4 0.7 n
Flour (in own form) n n n n n n n 0.1 n n
Others 12 0.7 n 0.3 n 0.8 n 0.5 n n
Starchy Roots and Tubers 2 0.1 9 9.1 n 1.3 n 0.5 n n
Sweet potatoes, tubers, and products 1 0.1 3 3.2 n 0.3 n 0.1 n n
Potatoes and products n n 3 3.0 n 0.5 n 0.2 n n
Cassava and products n n 2 2.1 n 0.1 n n n n
Others n n 1 0.7 n 0.5 n 0.1 n n
Sugars and Syrups 1 n n 0.4 n n n 0.5 n n
Sugars n n n n n n n 0.4 n n
Refined n n n n n n n n n n
Brown n n n n n n n 0.3 n n
Crude n n n n n n n n n n
Jams and Sweet 1 n n n n n n 0.1 n n
Soft drinks n n n 0.4 n n n n n n
Sherbet, ice drop, ice candy, etc. n n n n n n n n n n

Mean contribution
Mean contribution
Mean contribution
Mean contribution
Mean contribution
Fats and Oils 3 0.2 n 0.1 n 0.8 n 0.1 n n
Cooking oil (vegetable) n n n n n n n n n n
Coconut (as fat) n n n 0.1 n 0.2 n 0.1 n n
Coconut grated (as fat) n n n 0.1 n n n n n n
Coconut gata (as fat) n n n n n 0.1 n 0.1 n n
Pork drippings and lard n n n n n n n n n n
Butter (as fat) n n n n n n n n n n
Margarine 1 0.1 n n n 0.6 n n n n
Peanut butter n n n n n n n n n n
Other fats and oils 2 0.1 n n n n n n n n
BODY-BUILDING FOOD
Fish, Meat, and Poultry 1,056 60.9 5 4.6 0.7 24.4 0.9 32.0 25.2 1.7
Fresh fish 110 6.3 n n n 3.5 n 7.1 9.5 0.6
Tulingan 12 0.7 n n n 1.2 n 1.1 1.9 0.1
Bangus 31 1.8 n n n 0.2 n 0.8 1.8 0.1
Galunggong 10 0.6 n n n 0.8 n 1.1 1.3 0.1
Dilis buo 3 0.1 n n n n n 0.1 n n
Alumahan 1 n n n n 0.1 n 0.2 n n

Tamban 2 0.1 n n n n n 0.4 0.5 n
Dalagang bukid n n n n n n n 0.1 n n
Sapsap 1 n n n n n n 0.1 n n
Bisugo 1 0.1 n n n n n n n n
Tilapya 13 0.8 n n n 0.4 n 1.5 0.9 0.1
Albakora/Tambakol 9 0.5 n n n n n 0.5 1.0 0.1
Balila/Espada n n n n n n n n n n
Hasa-hasa 2 0.1 n n n 0.1 n 0.1 n n
Lapu-lapu n n n n n n n n n n
Matangbaka 10 0.6 n n n 0.2 n 0.5 0.6 n
Maya-maya n n n n n n n n n n
Salay-salay n n n n n n n n n n
Silinyasi/Tunsoy n n n n n n n n n n
Tanigi 2 0.1 n n n n n n n n
Other fresh fish and cooked fish recipes 14 0.8 n n n 0.4 n 0.6 0.8 0.1
Dried fish (as fresh fish) 13 0.7 n n n 0.1 n 0.7 1.4 0.1
Processed fish 151 8.7 n 0.1 n 0.2 n 1.0 1.6 0.1
Bagoong (as fresh fish) 3 0.2 n n n n n 0.2 n n
Patis n n n n n n n n n n
Canned fish, sardines, etc (as fresh fish) 139 8.0 n n n 0.1 n 0.5 1.2 0.1
162
163
Mean contribution
Mean contribution
Smoked fish (all tinapa type) 10 0.6 n 0.1 n 0.1 n 0.3 n n
Other processed fish n n n n n n n n n n
Crustaceans and molluscs 40 2.3 n n n 0.3 n 0.7 n n
Shrimp (all types) 4 0.2 n n n 0.1 n 0.1 n n
Crabs 7 0.4 n n n 0.1 n 0.2 n n
Squid/octopus 14 0.8 n n n n n 0.1 n n
Tahong (mussels) 7 0.4 n n n 0.1 n n n n
Others 3 0.2 n n n n n 0.2 n n
Dried and processed (as fresh) 1 n n n n n n n n n
Bagoong, alamang etc. (as fresh) 5 0.3 n n n n n 0.1 n n

Cooked/Mixed shellfish dishes n n n n n n n n n n
Fresh meat 80 4.6 1 0.8 n 15.5 n 8.0 4.8 0.3
Pork 76 4.4 1 0.8 n 15.1 n 7.2 4.3 0.3
Beef 2 0.1 n n n 0.3 n 0.5 n n
Carabeef 1 0.1 n n n n n 0.1 n n
Other fresh meat n n n n n n n 0.1 n n
Organ meat 619 35.7 2 2.2 n 0.8 n 8.9 0.8 0.1
Pig 274 15.8 1 0.8 n 0.4 n 2.6 n n
Cow 7 0.4 n n n n n 0.1 n n
Carabao 2 0.1 n n n n n n n n
Chicken and other poultry 333 19.2 1 1.4 n 0.4 n 6.1 0.5 n
Other organ meats 1 0.1 n n n n n 0.1 n n
Organ meat recipes (as fresh) n n n n n n n n n n
Liver spread 3 0.2 n n n n n n n n
Processed meat (as fresh) 14 0.8 n n n 2.3 n 2.7 1.4 0.1
Popular processed meat (as fresh meat) 12 0.7 n n n 2.0 n 2.4 1.1 0.1
Canned (as fresh meat) 1 n n n n n n 0.1 n n
Cooked meat recipes 1 n n n n 0.3 n 0.2 n n
Poultry 29 1.7 2 1.5 n 1.7 n 2.9 5.2 0.3
Chicken 29 1.6 2 1.5 n 1.7 n 2.7 5.1 0.3
Other fowls 1 n n n n 0.1 n 0.2 n n
Eggs 146 8.4 n n n 1.9 n 10.3 n n
Hen's eggs 138 7.9 n n n 1.7 n 9.8 n n
Duck's eggs 7 0.4 n n n 0.2 n 0.4 n n
Other eggs 1 n n n n n n n n n
Milk and Milk Products 114 6.6 5 5.2 n 2.6 n 11.3 0.6 n
Fresh whole milk 1 n n n n n n 0.1 n n
Evaporated filled/recombined/whole milk 3 0.2 n n n n n 0.3 n n

Powdered milk (as whole milk) 106 6.1 5 5.1 n 2.4 n 10.5 0.6 n
Infant formula 8 0.5 3 2.8 n 0.8 n 1.2 n n
Whole/full cream 2 0.1 n 0.1 n 0.1 n 0.8 n n
Filled 96 5.5 2 2.2 n 1.4 n 8.3 n n
Skimmed n n n 0.1 n n n 0.2 n n
Condensed milk (as whole milk) 2 0.1 n n n 0.1 n 0.1 n n
Milk products (as whole milk) 3 0.2 n n n n n 0.4 n n
Cheese 1 0.1 n n n n n 0.2 n n
Other milk products 2 0.1 n n n n n 0.2 n n
Dried Beans, Nuts and Seeds 2 0.1 2 1.9 n 2.9 n 1.5 n n
Mung beans and products 1 0.1 2 1.8 n 2.5 n 1.0 n n
Soybeans and products n n n n n 0.1 n 0.4 n n
Soybeans n n n n n n n n n n
Soy sauce n n n n n n n 0.4 n n
Soybean milk preparations n n n n n n n n n n
Other soybean products n n n n n n n n n n
Nuts and products n n n n n 0.1 n n n n

Peanuts n n n n n 0.1 n n n n
Other Nuts and products n n n n n n n n n n
Other dried beans/seeds and products n n n n n 0.2 n 0.1 n n
Green, Leafy and Yellow Vegetables 290 16.7 24 24.7 n 3.1 n 5.4 1.2 0.1
Green, leafy vegetables 217 12.5 23 23.4 n 1.9 n 4.3 0.7 n
Sweet potato tops 31 1.8 1 0.5 n 0.2 n 0.3 n n
Kangkong 16 0.9 n 0.1 n 0.2 n 0.5 n n
Malunggay 80 4.6 11 11.5 n 0.7 n 1.9 n n
Alugbati 12 0.7 n n n 0.1 n 0.3 n n
Pechay 13 0.7 5 4.9 n 0.2 n 0.4 n n
Gabi leaves 19 1.1 3 3.3 n 0.1 n 0.3 n n
Other green, leafy and cooked veg. 48 2.7 3 3.2 n 0.3 n 0.7 n n
Squash fruit 23 1.3 1 1.1 n 1.1 n 1.0 n n
Carrot and other yellow vegetables 51 2.9 n 0.2 n 0.1 n 0.1 n n
Vitamin C-Rich Fruits 10 0.6 9 9.2 n 0.6 n 0.5 n n
Tomatoes 5 0.3 1 0.7 n 0.4 n 0.2 n n
Mango (green, semi-ripe, and ripe) 4 0.2 4 3.5 n 0.1 n 0.1 n n
Papaya (semi-ripe and ripe) 1 0.1 2 1.8 n n n n n n
Citrus fruits n n 1 1.4 n n n n n n
Others n n 2 1.9 n n n 0.1 n n
164
165
Other Fruits and Vegetables 27 1.5 34 34.8 n 6.3 n 4.6 1.5 0.1
Other fruits 7 0.4 12 11.9 n 0.9 n 0.7 n n
Bananas 6 0.4 10 10.3 n 0.6 n 0.4 n n
Watermelon n n n 0.2 n n n n n n
Melon n n n 0.1 n n n n n n
Jackfruit n n n n n n n n n n
Pineapple n n n 0.4 n 0.1 n n n n
Young coconut n n n 0.1 n n n n n n

Kaimito n n n n n n n n n n
All other fruits n n 1 0.7 n 0.1 n 0.1 n n
Other vegetables 19 1.1 22 22.5 n 5.3 n 3.9 1.2 0.1
Eggplant 1 0.1 1 1.0 n 1.2 n 0.6 n n
String beans 7 0.4 1 0.6 n 1.0 n 0.9 n n
Abitsuelas 1 0.1 1 0.5 n 0.1 n 0.1 n n
Other fresh leguminous pods 1 n n 0.2 n 0.2 n 0.1 n n
Jackfruit (unripe) n n 1 0.9 n 0.3 n 0.1 n n
Gourds (bottle and sponge) n n 1 0.7 n 0.3 n 0.2 n n
Green papaya n n 4 3.6 n 0.2 n 0.1 n n
Cabbage 1 n 3 3.5 n 0.2 n 0.3 n n
Ginger n n n 0.1 n n n n n n
Ampalaya (bitter gourd) Fruit 1 0.1 n 0.3 n 0.2 n 0.2 n n
Sayote fruit n n 1 0.6 n 0.1 n 0.2 n n
Okra 2 0.1 n 0.1 n 0.2 n 0.3 n n
Gabi stalk 1 n n 0.4 n n n n n n
Onion n n 1 1.0 n 0.3 n 0.1 n n
Garlic n n n 0.4 n 0.5 n 0.2 n n
Bamboo shoot n n n 0.3 n n n 0.1 n n
Pepper (all variety) 2 0.1 3 2.7 n 0.1 n 0.1 n n
Banana heart 2 0.1 1 0.7 n n n 0.1 n n
All other vegetables 1 n 5 4.8 n 0.2 n 0.3 n n
Canned and processed fruits and vegetables (as fresh) 1 n n 0.5 n 0.1 n 0.1 n n
Fruit juices n n n 0.1 n n n n n n
Other canned and processed fruits (as fresh) n n n n n n n n n n
Canned and processed vegetables (as fresh) 1 n n 0.4 n 0.1 n n n n

MISCELLANEOUS 26 1.5 9 9.3 n 5.3 n 5.6 3.4 0.2
Salt n n n n n n n n n n
Coffee n n n n n n n 1.9 2.4 0.2
Tuba n n n 0.1 n n n n n n
Vinegar n n n 0.1 n n n n n n
Vetsin n n n n n n n n n n
Alcoholic beverages n n n n n n n n n n
Cacao and chocolate-based beverages 19 1.1 3 2.9 n 5.0 n 3.3 0.9 0.1
Other beverages 3 0.2 6 6.1 n 0.1 n 0.2 n n
Soups n n n n n n n n n n
Condiments and spices 4 0.2 1 0.1 n 0.1 n 0.1 n n
Others n n n n n n n 0.1 n n
TOTAL FOOD CONSUMED 1735 100.0 98 100.0 2.9 100.0 2.7 100.0 1519.3 100.0
Numbers may not add up to totals due to rounding

166
Appendix 6. Mean one-day per capita food consumption and percent contribution to the total intake: Philippines, 2018-2019
Consumption
Food Group/Sub-group Percent of total
kg/yr g/day
ENERGY-GIVING FOOD
Rice and Products 101 276 34.3
Corn and Products 6 17 2.1
Cereal Products 8 22 2.7
Starchy Roots and Tubers 4 10 1.3
Sugar and Syrups 3 8 1.0
BODY-BUILDING FOOD
Fish, Meat and Poultry 66 182 22.7
Fish and Products 34 94 11.7
Meat and Products 21 58 7.2
Poultry 11 31 3.8
Eggs 8 22 2.8
Milk and Milk Products 17 47 5.9
Whole Milk 14 39 4.9
Milk Products 3 8 1.0
Dried Beans, Nuts and Seeds 3 9 1.1
Vegetables 46 127 15.7
Other Vegetables 31 86 10.7
Fruits 12 34 4.2
Vitamin C-Rich Fruits 3 7 0.9
Other Fruits 10 27 3.3
MISCELLANEOUS 13 35 4.4
Beverages 9 25 3.1
Condiments and Spices 3 9 1.1
Others 1 1 0.2
TOTAL FOOD CONSUMED 294 804 100.0

Appendix 7. Mean one-day per capita food consumption and percent contribution to total intake by food group and place of
Rural Urban
Food Group/Sub-Group Percent of total Percent of total
Mean (g) Mean (g)
(%) (%)
ENERGY-GIVING FOOD
Cereals and Cereal Products 326 40.4 300 37.5
Rice and Products 285 35.3 264 33.0
Corn and Products 21 2.7 11 1.3
Cereal Products 20 2.5 25 3.1
Starchy Roots and Tubers 10 1.3 10 1.2
Sugar and Syrups 9 1.1 7 0.9
Fats and Oils 14 1.7 15 1.8
BODY-BUILDING FOOD
Fish, Meat and Poultry 169 21.0 200 25.0
Fish and Products 98 12.1 89 11.1
Meat and Products 48 5.9 71 8.9
Poultry 24 2.9 41 5.1
Eggs 21 2.7 23 2.9
Milk and Milk Products 40 5.0 57 7.1
Whole Milk 35 4.4 45 5.6
Milk Products 5 0.6 12 1.5
Dried Beans, Nuts and Seeds 9 1.1 10 1.2
Vegetables 138 17.1 110 13.8
Green, Leafy and Yellow Vegetables 45 5.6 34 4.3
Other Vegetables 93 11.6 76 9.6
Fruits 35 4.3 33 4.1
Vitamin C-Rich Fruits 7 0.8 8 1.0
Other Fruits 28 3.5 25 3.1
MISCELLANEOUS 35 4.3 35 4.4
Beverages 25 3.1 25 3.1
Condiments and Spices 9 1.1 9 1.1
Others 1 0.2 2 0.2
TOTAL FOOD CONSUMED 806 100.0 800 100.0

169
Appendix 8. Mean one-day per capita food consumption and percent contribution to total intake by food group and wealth quintile: Philippines, 2018-2019
POOREST POOR MIDDLE RICH RICHEST
Food Group/Sub-Group Percent of Percent of Percent of total Percent of Percent of
Mean (g) Mean (g) Mean (g) Mean (g) Mean (g)
total (%) total (%) (%) total (%) total (%)
ENERGY-GIVING FOOD
Rice and Products 280 38.1 287 37.5 280 35.0 270 32.2 257 28.1
Corn and Products 36 4.9 21 2.7 12 1.5 7 0.8 5 0.6
Cereal Products 17 2.3 21 2.7 22 2.7 25 2.9 28 3.1
Sugar and Syrups 9 1.2 9 1.1 8 1.0 8 1.0 8 0.9
Fats and Oils 11 1.5 13 1.7 14 1.8 15 1.8 19 2.0

BODY-BUILDING FOOD
Fish, Meat and Poultry 126 17.1 157 20.5 183 22.9 214 25.6 252 27.6
Fish and Products 87 11.8 92 12.0 93 11.7 97 11.6 102 11.2
Meat and Products 26 3.5 43 5.6 60 7.5 75 9.0 96 10.6
Poultry 14 1.9 22 2.9 30 3.7 42 5.0 53 5.8
Eggs 16 2.2 23 3.0 23 2.9 24 2.9 25 2.8
Whole Milk 23 3.1 32 4.2 41 5.1 51 6.0 57 6.2
Milk Products 1 0.2 4 0.5 8 1.0 11 1.3 19 2.1
Dried Beans, Nuts and Seeds 7 0.9 8 1.1 10 1.2 10 1.2 11 1.3
Vegetables 136 18.5 126 16.5 121 15.1 120 14.3 130 14.2
Green, Leafy and Yellow Vegetables 49 6.7 41 5.4 38 4.7 35 4.2 37 4.0
Fruits 29 3.9 24 3.1 33 4.1 37 4.4 52 5.7
Other Fruits 24 3.3 19 2.5 25 3.2 29 3.4 39 4.3
MISCELLANEOUS 32 4.4 34 4.5 36 4.5 36 4.3 37 4.1
Beverages 24 3.2 25 3.3 26 3.2 24 2.8 25 2.7
Others 1 0.1 1 0.1 1 0.2 2 0.3 2 0.2

Appendix 9. Mean one-day per capita food consumption and percent contribution to total intake by food group and household size: Philippines, 2018-201
1-2 members 3-4 members 5-6 members 7-8 members ≥9 members
Food Group/ Sub-group Percent of Percent of Percent of Percent of Percent of
Mean (g) Mean (g) Mean (g) Mean (g) Mean (g)
total (%) total (%) total (%) total (%) total (%)
ENERGY-GIVING FOOD
Rice and rice Products 296 32.1 282 33.7 267 35.0 264 36.6 255 37.5
Fats and Oils 15 1.6 15 1.8 14 1.8 13 1.8 11 1.6
BODY-BUILDING FOOD
Poultry 32 3.5 34 4.1 30 3.9 26 3.7 23 3.3
Eggs 24 2.6 24 2.9 22 2.8 19 2.6 15 2.2

Whole Milk 31 3.4 40 4.8 42 5.4 39 5.4 42 6.2
Milk Products 7 0.8 8 1.0 8 1.0 6 0.9 8 1.2
Vegetables 161 17.5 132 15.8 115 15.1 110 15.2 99 14.5
Green, Leafy and Yellow Vegetables 55 6.0 41 4.9 37 4.8 36 4.9 29 4.3
Fruits 48 5.2 35 4.2 31 4.1 27 3.8 22 3.3
Other Fruits 36 4.0 27 3.3 24 3.2 22 3.0 18 2.6
MISCELLANEOUS 49 5.3 37 4.4 31 4.1 29 4.0 26 3.8
Beverages 37 4.0 26 3.1 21 2.8 20 2.7 18 2.6
Others 2 0.2 1 0.2 1 0.2 1 0.2 1 0.2
170
171
Appendix 10. Mean one-day per capita food consumption by food group, place of residence and household size: Philippines, 2018-2019
9& 9&
Rural 1-2 3-4 5-6 7-8 Urban 1-2 3-4 5-6 7-8
Food Group/Sub-Group above above
Consumption in grams Consumption in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 326 355 334 313 307 303 300 322 308 290 291 274
Rice and Products 285 308 291 274 271 265 264 278 272 258 255 242
Corn and Products 21 24 22 21 19 21 11 15 10 9 11 12
Other Cereal Products 20 23 21 18 17 17 25 29 26 23 25 21
Starchy Roots and Tubers 10 11 11 10 10 9 10 13 11 8 8 7
Sugars and Syrups 9 9 9 9 9 9 7 8 7 7 7 6

Fats and Oils 14 15 14 13 12 11 15 15 16 14 15 10
BODY-BUILDING FOOD
Fish, Meat and Poultry 169 202 180 160 137 130 200 237 216 186 176 158
Fish and Products 98 127 103 89 80 72 89 121 91 81 76 70
Meat and Products 48 51 52 47 38 38 71 71 79 67 64 61
Poultry 24 24 26 24 19 19 41 45 46 38 36 27
Eggs 21 23 24 21 17 14 23 25 26 22 21 16
Milk and Milk Products 40 35 41 41 38 47 57 44 59 62 55 55
Whole Milk 35 32 37 35 34 39 45 31 46 51 46 47
Milk Products 5 3 5 6 4 8 12 14 13 11 10 8
Dried Beans, Nuts and Seeds 9 8 9 9 8 8 10 11 10 10 10 8
Vegetables 138 169 145 127 123 110 110 150 116 100 92 86
Green, Leafy and Yellow Vegetables 45 60 45 40 40 34 34 48 35 32 29 23
Other Vegetables 93 109 99 86 82 76 76 102 82 68 63 63
Fruits 35 47 34 33 30 26 33 49 37 29 24 18
Vitamin C-Rich Fruits 7 11 7 6 5 5 8 12 9 7 6 4
Other Fruits 28 36 28 26 25 21 25 37 27 22 18 14
MISCELLANEOUS 35 49 36 31 28 27 35 48 38 31 29 25
Beverages 25 37 25 22 20 18 25 35 27 21 19 17
Condiments and Others 9 11 10 8 7 7 9 11 9 8 8 7
Others 1 1 1 1 1 1 2 2 2 2 2 1
TOTAL FOOD CONSUMED 806 924 838 766 718 694 800 922 843 757 728 662

Appendix 11. Mean one-day per capita food consumption by food group, wealth quintile and household size: Philippines, 2018-2019
POOREST POOR MIDDLE
1-2 3-4 5-6 7-8 ≥9 1-2 3-4 5-6 7-8 ≥9 1-2 3-4 5-6 7-8 ≥9
ENERGY-GIVING FOOD
Cereals and Cereal Products 364 339 318 313 310 361 336 315 313 294 344 324 299 306 286
Rice and Products 307 282 270 265 260 315 294 277 272 254 302 291 266 275 252
Corn and Products 38 40 32 33 36 22 21 19 21 20 16 10 13 12 15
Other Cereal Products 20 17 16 15 15 24 22 19 19 19 26 23 20 19 20
Starchy Roots and Tubers 12 14 10 14 13 10 7 8 6 6 7 9 7 7 6
Sugars and Syrups 9 9 8 8 8 10 8 8 8 8 7 8 9 8 7
Fats and Oils 12 12 11 10 10 12 14 13 12 11 16 15 14 13 11
BODY-BUILDING FOOD
Fish, Meat and Poultry 171 132 111 96 90 211 164 140 128 118 227 198 170 150 136
Fish and Products 119 90 73 69 65 124 95 83 74 73 127 98 84 81 66
Meat and Products 35 26 25 16 16 56 46 38 34 32 65 67 59 47 46
Poultry 16 15 13 11 8 30 23 19 20 13 35 33 28 23 24
Eggs 19 19 16 12 8 25 26 22 19 13 27 25 23 21 17
Milk and Milk Products 22 27 24 18 21 31 39 37 33 31 50 48 51 45 47

Whole Milk 22 26 23 17 21 27 35 32 30 29 35 42 45 36 38
Milk Products 1 2 1 1 0 3 3 5 4 2 15 6 6 9 9
Dried Beans, Nuts and Seeds 8 7 7 5 6 8 9 8 8 9 11 10 9 9 8
Vegetables 157 142 128 123 105 152 132 117 110 102 157 124 113 106 95
Green, Leafy and Yellow Veg. 63 50 45 44 37 49 44 38 37 32 50 37 36 35 27
Other Vegetables 94 92 83 79 68 103 88 79 73 70 107 87 77 71 68
Fruits 37 28 25 31 22 33 22 25 19 18 45 35 32 26 16
Vitamin C-Rich Fruits 7 5 5 3 3 6 5 5 3 3 10 8 7 6 3
Other Fruits 30 23 21 28 19 26 17 20 16 15 35 27 24 19 13
MISCELLANEOUS 50 33 26 23 23 52 34 30 28 21 50 38 32 30 27
Beverages 38 24 19 16 17 41 24 21 20 14 38 27 23 21 19
Condiments and Others 10 8 7 6 6 10 9 8 6 6 10 9 8 8 6
Others 1 1 1 0 1 2 1 1 1 1 1 2 2 1 1
TOTAL FOOD CONSUMED 860 760 684 653 616 904 791 723 683 630 942 834 759 721 656
172
173
RICH RICHEST
1-2 3-4 5-6 7-8 ≥9 1-2 3-4 5-6 7-8 ≥9
ENERGY-GIVING FOOD
Rice and Products 270 278 269 254 263 263 263 251 254 242
Corn and Products 9 6 6 6 11 4 5 7 4 2
Fats and Oils 16 16 15 13 10 22 20 17 19 12

BODY-BUILDING FOOD
Fish, Meat and Poultry 246 230 208 180 171 264 271 245 232 209
Fish and Products 126 104 91 76 73 132 103 99 93 83
Meat and Products 74 82 74 65 66 83 107 93 93 87
Poultry 46 44 42 38 32 49 61 53 46 39
Eggs 26 27 23 20 19 27 27 25 24 19
Whole Milk 41 49 54 53 55 43 53 60 65 74
Milk Products 13 11 11 9 12 11 23 19 13 19
Dried Beans, Nuts and Seeds 10 10 10 10 9 13 12 11 12 9
Vegetables 176 129 103 97 85 177 138 116 111 106
Green, Leafy and Yellow Veg. 56 35 32 30 23 57 38 33 31 26
Fruits 68 37 32 26 22 80 60 45 34 35
Other Fruits 53 29 25 20 18 54 46 35 26 24
MISCELLANEOUS 46 39 33 31 26 44 40 34 33 34
Beverages 31 26 22 20 16 30 27 23 20 23
Condiments and Others 12 11 9 9 8 12 10 10 10 10
Others 3 2 2 1 2 2 2 2 3 2

Appendix 12. Mean one-day per capita consumption by food group/sub-group: Philippines, 2018-2019 (195 food groups) as
purchased
95% CI
LL UL
ENERGY-GIVING FOOD
Cereals and Cereal Products 315 3.6 307 323 1.1
Rice 270 4.5 260 279 1.7
Ordinary 269 4.5 259 279 1.7
Special n n n n 37.3
Glutinous n n n n 15.6
Rice Products 6 0.7 5.2 8 10.9
Noodles (Bihon) 2 n 1 2 8.6
Rice cakes 2 n 2 2 8.1
Others 3 0.5 2 4 18.3
Corn 17 5.1 6 28 30.7
Milled 15 5.2 4 26 35.5
On the cob 2 n 2 2 10.8
Others n n n n 25.0
Corn products n n n 1 13.2
Corn starch n n n n 19.7
Others n n n n 13.1
Other Cereal Products 22 1.0 20 24 4.4
Pandesal (as flour) 3 n 3 4 10.5
Bread (as flour) 5 n 4 5 5.3
Cookies/biscuits (as flour) 2 n 2 2 5.3
Cakes/pastries (as flour) 1 n 1 1 6.4
Noodles 9 n 8 10 4.4
Flour (in own form) n n n 1 9.7
Others 2 n 2 2 8.9
Starchy Roots and Tubers 10 0.5 9 11 4.6
Sweet potatoes, tubers, and products 2 n 2 3 5.8
Potatoes and products 3 n 3 4 5.8
Cassava and products 2 n 1 2 12.7
Others 3 n 2 4 12.3
Sugars and Syrups 8 n 7 9 5.4
Sugars 6 n 5 7 6.2
Refined 1 n 1 1 14.7
Brown 5 n 4 6 8.8
Crude n n n n 22.9
Jams and Sweet 1 n 1 1 7.5
Soft drinks 1 n 1 2 10.8
Sherbet, ice drop, ice candy, etc. n n n n 23.7
Fats and Oils 14 0.7 13 16 4.9
Cooking oil (vegetable) 10 n 9 10 2.4
Coconut (as fat) 2 n 1 3 22.1
Coconut grated (as fat) n n n 1 34.0
Coconut gata (as fat) 2 n 1 2 21.4
Pork drippings and lard n n n n 17.6
Butter (as fat) n n n n 18.6

95% CI
LL UL
Margarine 2 n 1 2 15.5
Peanut butter n n n n 18.9
Other fats and oils 1 n n 1 9.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 182 3.9 174 190 2.1
Fresh fish 64 1.5 61 67 2.3
Tulingan 6 0.8 5 7 9.5
Bangus 10 0.5 8 12 8.2
Galunggong 9 0.8 8 10 5.8
Dilis buo 1 n 1 1 15.6
Alumahan 1 n 1 2 23.8
Tamban 3 n 2 4 15.5
Dalagang bukid 1 n 1 1 14.9
Sapsap 1 n 1 2 19.1
Bisugo 1 n 1 2 27.6
Tilapya 12 1.6 9 16 13.3
Albakora/Tambakol 3 0.5 2 4 19.8
Balila/Espada n n n n 33.6
Hasa-hasa 1 n 1 1 18.2
Lapu-lapu n n n n 16.5
Matangbaka 4 0.6 2 5 15.7
Maya-maya 1 n 1 1 13.5
Salay-salay n n n 1 31.6
Silinyasi/Tunsoy n n n n 34.5
Tanigi n n n n 18.4
Other fresh fish and cooked fish recipes 9 0.7 8 11 7.0
Dried fish (as fresh fish) 8 0.6 7 9 7.3
Processed fish 14 0.6 12 15 4.8
Bagoong (as fresh fish) 1 n 1 2 23.4
Patis n n n 1 25.2
Canned fish, sardines, etc (as fresh fish) 11 n 10 12 3.8
Smoked fish (all tinapa type) 1 n 1 2 16.8
Other processed fish n n n n 74.6
Crustaceans and molluscs 9 0.5 7 10 6.4
Shrimp (all types) 2 n 1 2 9.7
Crabs 1 n 1 1 19.1
Squid/octopus 2 n 2 3 7.9
Tahong (mussels) 1 n 1 1 14.8
Others 2 n 2 3 12.9
Dried and processed (as fresh) n n n n 14.7
Bagoong, alamang etc. (as fresh) n n n 1 11.1
Cooked/Mixed shellfish dishes n n n n 43.2
Fresh meat 33 1.2 30 35 3.7
Pork 30 1.1 27 32 3.7
Beef 3 n 2 3 8.2
Carabeef n n n n 33.1
Other fresh meat n n n 1 21.8

95% CI
LL UL
Organ meat 4 n 3 4 7.4
Pig 2 n 2 2 7.3
Cow n n n n 17.4
Carabao n n n n 46.6
Chicken and other poultry 2 n 1 2 10.4
Other organ meats n n n n 22.4
Organ meat recipes (as fresh) n n n n 32.4
Liver spread n n n n 22.9
Processed meat (as fresh) 23 1.1 20 25 5.0
Popular processed meat (as fresh meat) 21 1.1 19 23 5.2
Canned (as fresh meat) 1 n n 1 20.5
Cooked meat recipes 1 n 1 1 9.9
Poultry 29 1.6 26 33 5.5
Chicken 29 1.6 25 32 5.5
Other fowls n n n 1 32.1
Others n n n n 62.4
Eggs 22 n 21 23 1.9
Hen's eggs 21 n 21 22 1.7
Duck's eggs 1 n n 1 15.8
Other eggs n n n n 22.6
Milk and Milk Products 47 1.7 44 51 3.6
Fresh whole milk 1 n n 1 18.6
Evaporated filled/recombined/whole milk 1 n 1 1 18.4
Powdered milk (as whole milk) 38 1.1 35 40 3.0
Infant formula 9 0.7 8 10 7.4
Whole/full cream 2 n 2 3 8.3
Filled 25 1.1 23 27 4.3
Skimmed 2 n 1 2 8.0
Condensed milk (as whole milk) n n n 1 19.1
Milk products (as whole milk) 8 0.9 6 10 11.2
Cheese 3 0.5 2 4 17.6
Other milk products 5 0.5 4 6 9.1
Dried Beans, Nuts and Seeds 9 n 8 10 4.4
Mung beans and products 4 n 3 4 6.7
Soybeans and products 5 n 4 6 6.5
Soybeans n n n n 31.9
Soy sauce 4 n 3 4 3.5
Soybean milk preparations n n n n 28.0
Other soybean products 1 n 1 1 22.9
Nuts and products n n n n 17.6
Peanuts n n n n 15.0
Other Nuts and products n n n n 64.2
Other dried beans/seeds and products 1 n n 1 16.8

95% CI
LL UL
Green, Leafy and Yellow Vegetables 40 1.9 36 44 4.6
Green, leafy vegetables 26 1.1 23 28 4.3
Sweet potato tops 5 n 5 6 5.5
Kangkong 3 n 3 4 7.6
Malunggay 5 n 4 5 8.4
Alugbati 3 0.5 2 4 18.9
Pechay 3 n 3 4 3.5
Gabi leaves 2 n 1 2 16.9
Other green, leafy and cooked veg. 5 n 4 6 7.4
Squash fruit 12 1.0 10 14 7.7
Carrot and other yellow vegetables 2 n 2 3 7.7
Vitamin C-Rich Fruits 14 0.8 12 15 5.6
Tomatoes 6 n 5 7 6.9
Mango (green, semi-ripe, and ripe) 3 0.5 2 4 17.3
Papaya (semi-ripe and ripe) 1 n 1 1 14.4
Citrus fruits 2 n 2 3 10.3
Others 1 n n 2 33.0
Other Fruits and Vegetables 107 3.0 100 113 2.8
Other fruits 26 1.4 23 29 5.4
Bananas 18 0.6 16 19 3.7
Watermelon 2 0.6 n 3 37.0
Melon n n n n 41.3
Jackfruit 1 n n 1 22.8
Pineapple 1 n 1 2 25.9
Young coconut 2 0.6 1 4 28.3
Kaimito n n n n 50.9
All other fruits 3 n 2 4 10.9
Other vegetables 79 2.3 74 84 3.0
Eggplant 10 0.5 9 11 5.0
String beans 7 0.5 6 8 6.7
Abitsuelas 1 n 1 1 12.2
Other fresh leguminous pods 1 n 1 1 11.6
Jackfruit (unripe) 3 0.5 2 4 18.4
Gourds (bottle and sponge) 7 0.7 5 8 10.6
Green papaya 8 0.9 6 9 12.3
Cabbage 5 n 4 5 5.7
Ginger 1 n 1 1 6.6
Ampalaya (bitter gourd) Fruit 5 n 4 5 5.9
Sayote fruit 7 1.1 5 10 14.9
Okra 3 n 3 4 7.7
Gabi stalk 1 n 1 2 24.0
Onion 6 n 5 6 2.6
Garlic 2 n 2 2 3.8
Bamboo shoot 4 0.7 3 6 17.0
Pepper (all variety) 1 n 1 1 10.4
Banana heart 3 n 2 4 11.9

95% CI
LL UL
All other vegetables 5 0.5 4 6 10.4
Canned and processed fruits and vegetables (as fresh) 1 n 1 2 12.0
Fruit juices n n n n 13.2
Other canned and processed fruits (as fresh) n n n n 30.3
Canned and processed vegetables (as fresh) 1 n 1 1 15.1
MISCELLANEOUS 35 1.2 33 38 3.3
Salt 4 n 4 4 3.0
Coffee 6 n 6 7 3.9
Tuba n n n n 23.7
Vinegar 3 n 3 4 3.7
Vetsin n n n n 7.0
Alcoholic beverages 2 n 2 3 12.1
Cacao and chocolate-based beverages 1 n 1 2 5.3
Other beverages 14 1.0 12 17 6.6
Soups n n n n 43.1
Condiments and spices 2 n 1 2 7.0
Others 1 n 1 2 11.6
TOTAL FOOD CONSUMED 804 5.9 791 816 0.7

Appendix 13. Mean one-day per capita food consumption and percent contribution to total intake by food group and place of
residence: Philippines, 2018-2019 (195 food groups)
kg/yr g/day g/day
ENERGY-GIVING FOOD
Cereals and Cereal Products 115 315 10.4 326 300
Rice 98 269 8.9 280 255
Ordinary 98 269 8.9 280 255
Special n n n n n
Glutinous n n n n n
Rice Products 2 6 0.2 4 9
Noodles (Bihon) 1 2 0.1 1 2
Rice cakes 1 2 0.1 2 2
Others 1 3 0.1 1 5
Corn 6 17 0.6 21 10
Milled 5 15 0.5 19 8
On the cob 1 2 0.1 2 2
Others n n n n n
Corn products n n n n 1
Corn starch n n n n n
Others n n n n 1
Other Cereal Products 8 22 0.7 20 25
Pandesal (as flour) 1 3 0.1 2 5
Bread (as flour) 2 4 0.1 4 5
Cookies/biscuits (as flour) 1 2 0.1 2 2
Cakes/pastries (as flour) n 1 n 1 1
Noodles 3 9 0.3 9 9
Flour (in own form) n n n n 1
Others 1 2 0.1 2 3
Starchy Roots and Tubers 4 10 0.3 11 10
Sweet potatoes, tubers, and products 1 2 0.1 3 2
Potatoes and products 1 3 0.1 2 5
Cassava and products 1 2 0.1 2 1
Others 1 3 0.1 3 2
Sugars and Syrups 3 8 0.3 9 7
Sugars 2 6 0.2 7 4
Refined n 1 n 1 1
Brown 2 5 0.2 6 3
Crude n n n n n
Jams and Sweet n 1 n 1 1
Soft drinks 1 1 n 1 2
Sherbet, ice drop, ice candy, etc. n n n n n
Fats and Oils 5 14 0.5 14 15
Cooking oil (vegetable) 4 10 0.3 9 10
Coconut (as fat) 1 2 0.1 2 1
Coconut grated (as fat) n n n n n
Coconut gata (as fat) 1 2 0.1 2 1
Pork drippings and lard n n n n n
Butter (as fat) n n n n n

kg/yr g/day g/day
Margarine 1 2 n 1 2
Peanut butter n n n n n
Other fats and oils n n n n 1
BODY-BUILDING FOOD
Fish, Meat, and Poultry 67 182 6 169 200
Fresh fish 23 64 2.1 64 64
Tulingan 2 6 0.2 5 6
Bangus 4 10 0.3 10 11
Galunggong 3 9 0.3 8 10
Dilis buo n 1 n 1 1
Alumahan 1 1 n 1 1
Tamban 1 3 0.1 3 2
Dalagang bukid n 1 n 1 1
Sapsap 1 1 n 2 1
Bisugo 1 1 n 2 1
Tilapya 4 12 0.4 12 13
Albakora/Tambakol 1 3 0.1 2 3
Balila/Espada n n n n n
Hasa-hasa n 1 n 1 1
Lapu-lapu n n n n n
Matangbaka 1 4 0.1 4 4
Maya-maya n 1 n 1 1
Salay-salay n n n 1 n
Silinyasi/Tunsoy n n n n n
Tanigi n n n n n
Other fresh fish and cooked fish recipes 3 9 0.3 11 7
Dried fish (as fresh fish) 3 8 0.3 9 6
Processed fish 5 14 0.5 15 12
Bagoong (as fresh fish) n 1 n 2 1
Patis n n n n 1
Canned fish, sardines, etc (as fresh fish) 4 11 0.4 11 10
Smoked fish (all tinapa type) 1 1 n 1 2
Other processed fish n n n n n
Crustaceans and molluscs 3 9 0.3 9 7
Shrimp (all types) 1 2 0.1 2 2
Crabs n 1 n 1 1
Squid/octopus 1 2 0.1 2 2
Tahong (mussels) n 1 n 1 1
Others 1 2 0.1 3 1
Dried and processed (as fresh) n n n n n
Bagoong, alamang etc. (as fresh) n n n n 1
Cooked/Mixed shellfish dishes n n n n n
Fresh meat 12 33 1.1 28 40
Pork 11 30 1 25 36
Beef 1 3 0.1 2 3
Carabeef n n n n n
Other fresh meat n n n 1 n

kg/yr g/day g/day
Organ meat 1 4 0.1 3 5
Pig 1 2 0.1 2 2
Cow n n n n n
Carabao n n n n n
Chicken and other poultry 1 2 0.1 1 2
Other organ meats n n n n n
Organ meat recipes (as fresh) n n n n n
Liver spread n n n n n
Processed meat (as fresh) 8 23 0.7 18 29
Popular processed meat (as fresh meat) 8 21 0.7 17 27
Canned (as fresh meat) n 1 n n 1
Cooked meat recipes n 1 n 1 1
Poultry 11 29 1 22 39
Chicken 11 29 0.9 22 38
Other fowls n n n 1 n
Others n n n n n
Eggs 8 22 0.7 22 23
Hen's eggs 8 21 0.7 21 22
Duck's eggs n 1 n 1 1
Other eggs n n n n n
Milk and Milk Products 17 47 1.6 40 57
Fresh whole milk n n n n 1
Evaporated filled/recombined/whole milk n 1 n n 1
Powdered milk (as whole milk) 14 38 1.2 34 43
Infant formula 3 9 0.3 7 12
Whole/full cream 1 2 0.1 2 2
Filled 9 25 0.8 24 26
Skimmed 1 2 n 1 2
Condensed milk (as whole milk) n n n n n
Milk products (as whole milk) 3 8 0.3 5 12
Cheese 1 3 0.1 1 4
Other milk products 2 5 0.2 4 8
Dried Beans, Nuts and Seeds 3 9 0.3 9 10
Mung beans and products 1 4 0.1 4 3
Soybeans and products 2 5 0.2 4 6
Soybeans n n n n n
Soy sauce 1 4 0.1 4 4
Soybean milk preparations n n n n n
Other soybean products n 1 n n 2
Nuts and products n n n n n
Peanuts n n n n n
Other Nuts and products n n n n n
Other dried beans/seeds and products n n n 1 n

kg/yr g/day g/day
Green, Leafy and Yellow Vegetables 15 40 1.3 45 34
Green, leafy vegetables 9 26 0.8 29 21
Sweet potato tops 2 5 0.2 7 4
Kangkong 1 3 0.1 3 3
Malunggay 2 5 0.2 6 3
Alugbati 1 3 0.1 3 2
Pechay 1 3 0.1 3 4
Gabi leaves 1 2 n 2 1
Other green, leafy and cooked veg. 2 5 0.2 6 4
Squash fruit 5 12 0.4 14 10
Carrot and other yellow vegetables 1 2 0.1 2 3
Vitamin C-Rich Fruits 5 14 0.5 13 14
Tomatoes 2 6 0.2 6 6
Mango (green, semi-ripe, and ripe) 1 3 0.1 3 3
Papaya (semi-ripe and ripe) n 1 n 1 1
Citrus fruits 1 2 0.1 2 3
Others n 1 n 1 1
Other Fruits and Vegetables 39 106 3.5 115 95
Other fruits 10 26 0.9 28 24
Bananas 6 17 0.6 18 17
Watermelon 1 2 0.1 2 1
Melon n n n n n
Jackfruit n 1 n 1 n
Pineapple n 1 n 1 1
Young coconut 1 2 0.1 3 1
Kaimito n n n n n
All other fruits 1 3 0.1 3 3
Other vegetables 29 79 2.6 86 69
Eggplant 4 10 0.3 11 9
String beans 3 7 0.2 8 6
Abitsuelas n 1 n 1 1
Other fresh leguminous pods n 1 n 1 1
Jackfruit (unripe) 1 3 0.1 4 1
Gourds (bottle and sponge) 3 7 0.2 8 5
Green papaya 3 8 0.2 10 4
Cabbage 2 5 0.2 4 6
Ginger n 1 n 1 1
Ampalaya (bitter gourd) Fruit 2 5 0.2 5 5
Sayote fruit 3 7 0.2 6 9
Okra 1 3 0.1 3 3
Gabi stalk n 1 n 2 n
Onion 2 6 0.2 5 6
Garlic 1 2 0.1 2 2
Bamboo shoot 2 4 0.1 5 2
Pepper (all variety) n 1 n 1 1
Banana heart 1 3 0.1 4 1

kg/yr g/day g/day
All other vegetables 2 5 0.2 6 4
Canned and processed fruits and vegetables (as fresh) 1 1 n 1 2
Fruit juices n n n n n
Other canned and processed fruits (as fresh) n n n n n
Canned and processed vegetables (as fresh) n 1 n 1 1
MISCELLANEOUS 13 35 1.2 35 35
Salt 1 4 0.1 4 3
Coffee 2 6 0.2 6 7
Tuba n n n n n
Vinegar 1 3 0.1 3 3
Vetsin n n n n n
Alcoholic beverages 1 2 0.1 2 3
Cacao and chocolate-based beverages 1 1 n 1 2
Other beverages 5 14 0.5 16 13
Soups n n n n n
Condiments and spices 1 1 n 1 2
Others 1 1 n 1 2
TOTAL FOOD CONSUMED 294 804 26.6 806 800

Appendix 14. Mean one-day per capita plate waste by food group and household with or without pets: Philippines, 2018-2019
Total Wastage in grams Food
% of Wast- % of Food
Food Group/Sub-group Wastage Given to Available
Discarded age Available
(grams) Pets in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 18 16 2 73.0 2.2 315
Rice and Products 17 15 2 69.4 2.1 276
Corn and Products 1 1 n 3.4 0.1 17
Cereal Products n n n 0.4 n 22
Starchy Roots and Tubers n n n 0.5 n 10
Sugar and Syrups n n n n n 8
Fats and Oils n n n 0.8 n 14
BODY-BUILDING FOOD
Fish, Meat and Poultry 3 2 n 12.0 0.4 182
Fish and Products 2 1 n 7.2 0.2 94
Meat and Products 1 1 n 3.1 0.1 57
Poultry n n n 1.7 n 31
Eggs n n n 0.5 n 22
Milk and Milk Products n n n n n 47
Whole Milk n n n n n 39
Milk Products n n n n n 8
Dried Beans, Nuts and Seeds n n n 0.5 n 9
Vegetables 3 2 1 10.8 0.3 126
Green, Leafy and Yellow Veg. 1 1 n 2.8 0.1 40
Other Vegetables 2 1 n 8.1 0.2 86
Fruits n n n 0.8 n 34
Vitamin C-Rich Fruits n n n 0.2 n 7
Other Fruits n n n 0.7 n 27
Miscellaneous n n n 0.9 n 35
Beverages n n n n n 25
Condiments and Spices n n n 0.9 n 9
Others n n n n n 1
TOTAL PLATE WASTE 24 21 3 100.0 3.0 803

Appendix 15. Mean one-day per capita energy and nutrient loss due to food wastage: Philippines, 2018-2019
PHILIPPINES
Energy/Nutrients
Nutrient Losses Percent of Available energy and nutrients
Energy (kcal) 69 4.0
Protein (g) 1.7 3.1
Iron (mg) 0.2 2.8
Calcium (g) 7.7 2.1
Vitamin A (mcg RE) 8.2 1.7
Vitamin C (mg) 0.4 1.6
Thiamin (mg) n 3.0
Riboflavin (mg) n 2.0
Niacin (mg) 0.6 3.4
Fats (g) 0.5 1.5
Carbohydrates (g) 14 4.9

Appendix 16. Mean one-day per capita plate waste and percent of food available for consumption: Philippines, 2018-2019 (195
food groups) as purchased
% of Food
Food Group/Sub-Group Food Available in gram Wastage in gram
Available
ENERGY-GIVING FOOD
Rice 269 17 6.2
Ordinary 269 17 6.2
Special n n 1.5
Glutinous n n 0.7
Rice Products 6 n 1.8
Noodles (Bihon) 2 n 1.8
Rice cakes 2 n 0.3
Others 3 n 2.9
Corn 17 1 4.6
Milled 15 1 5.2
On the cob 2 n 0.5
Others n n 6.8
Corn products n n n
Corn starch n n n
Others n n n
Other Cereal Products 22 n 0.5
Pandesal (as flour) 3 n 0.3
Bread (as flour) 4 n 0.1
Cookies/biscuits (as flour) 2 n n
Cakes/pastries (as flour) 1 n n
Noodles 9 n 0.8
Flour (in own form) n n 0.1
Others 2 n 0.4
Starchy Roots and Tubers 10 n 1.3
Sweet potatoes, tubers, and products 2 n 1.2
Potatoes and products 3 n 1.1
Cassava and products 2 n 1.8
Others 3 n 1.3
Sugars and Syrups 8 n 0.1
Sugars 6 n n
Refined 1 n n
Brown 5 n n
Crude n n n
Jams and Sweet 1 n 0.3
Soft drinks 1 n n
Sherbet, ice drop, ice candy, etc. n n n
Fats and Oils 14 n 1.4
Cooking oil (vegetable) 10 n 1.8
Coconut (as fat) 2 n 0.4
Coconut grated (as fat) n n 0.3
Coconut gata (as fat) 2 n 0.4
Pork drippings and lard n n 2.3
Butter (as fat) n n n
Margarine 1 n n
Peanut butter n n n
Other fats and oils 1 n 0.5

Food Available in Wastage in % of Food
gram gram Available
BODY-BUILDING FOOD
Fresh fish 64 1 2.2
Tulingan 6 n 2.1
Bangus 10 n 2.6
Galunggong 9 n 2.4
Dilis buo 1 n 1.3
Alumahan 1 n 0.7
Tamban 3 n 1.4
Dalagang bukid 1 n 1.3
Sapsap 1 n 2.3
Bisugo 1 n 2.5
Tilapya 12 n 2.7
Albakora/Tambakol 3 n 1.7
Balila/Espada n n 2.1
Hasa-hasa 1 n 1.3
Lapu-lapu n n 6.3
Matangbaka 4 n 2.0
Maya-maya 1 n 2.5
Salay-salay n n 0.9
Silinyasi/Tunsoy n n 3.8
Tanigi n n 1.8
Other fresh fish and cooked fish recipes 9 n 1.8
Dried fish (as fresh fish) 8 n 1.7
Processed fish 14 n 1.1
Bagoong (as fresh fish) 1 n 0.8
Patis n n 0.4
Canned fish, sardines, etc (as fresh fish) 11 n 1.2
Smoked fish (all tinapa type) 1 n 0.8
Other processed fish n n n
Crustaceans and molluscs 8 n 0.7
Shrimp (all types) 2 n 1.5
Crabs 1 n 0.5
Squid/octopus 2 n 0.8
Tahong (mussels) 1 n 0.1
Others 2 n 0.4
Dried and processed (as fresh) n n 0.6
Bagoong, alamang etc. (as fresh) n n 0.9
Cooked/Mixed shellfish dishes n n 10.0
Fresh meat 33 1 1.6
Pork 30 1 1.7
Beef 3 n 0.9
Carabeef n n n
Other fresh meat n n 0.7
Organ meat 4 n 1.5
Pig 2 n 1.7
Cow n n 6.3
Carabao n n n
Chicken and other poultry 2 n 0.8
Other organ meats n n n

gram gram Available
Organ meat recipes (as fresh) n n 6.5
Liver spread n n n
Processed meat (as fresh) 22 n 0.8
Popular processed meat (as fresh meat) 21 n 0.8
Canned (as fresh meat) 1 n 0.6
Cooked meat recipes 1 n 2.1
Poultry 29 n 1.3
Chicken 29 n 1.4
Other fowls n n 0.5
Others n n n
Eggs 22 n 0.5
Hen's eggs 21 n 0.5
Duck's eggs 1 n 0.4
Other eggs n n n
Milk and Milk Products 47 n n
Fresh whole milk n n n
Evaporated filled/recombined/whole milk 1 n 0.4
Powdered milk (as whole milk) 38 n n
Infant formula 9 n n
Whole/full cream 2 n n
Filled 25 n n
Skimmed 1 n n
Condensed milk (as whole milk) n n n
Milk products (as whole milk) 8 n n
Cheese 3 n n
Other milk products 5 n n
Dried Beans, Nuts and Seeds 9 n 1.2
Mung beans and products 4 n 1.5
Soybeans and products 5 n 1.0
Soybeans n n 4.1
Soy sauce 4 n 1.0
Soybean milk preparations n n n
Other soybean products 1 n 0.9
Nuts and products n n n
Peanuts n n n
Other Nuts and products n n n
Other dried beans/seeds and products n n 1.5
Green, leafy vegetables 26 n 1.6
Sweet potato tops 5 n 1.1
Kangkong 3 n 1.2
Malunggay 5 n 2.0
Alugbati 2 n 1.7
Pechay 3 n 2.0
Gabi leaves 2 n 2.1
Other green, leafy and cooked veg. 5 n 1.7
Squash fruit 12 n 1.7
Carrot and other yellow vegetables 2 n 1.6

gram gram Available
Vitamin C-Rich Fruits 14 n 0.9
Tomatoes 6 n 1.2
Mango (green, semi-ripe, and ripe) 3 n 0.7
Papaya (semi-ripe and ripe) 1 n 1.6
Citrus fruits 2 n 0.1
Others 1 n 0.4
Other Fruits and Vegetables 106 2 1.9
Other fruits 26 n 0.6
Bananas 17 n 0.3
Watermelon 2 n n
Melon n n n
Jackfruit 1 n 1.0
Pineapple 1 n 0.1
Young coconut 2 n 0.2
Kaimito n n n
All other fruits 3 n 3.1
Other vegetables 79 2 2.4
Eggplant 10 n 1.7
String beans 7 n 1.6
Abitsuelas 1 n 1.2
Other fresh leguminous pods 1 n 2.2
Jackfruit (unripe) 3 n 2.5
Gourds (bottle and sponge) 7 n 2.6
Green papaya 7 n 2.9
Cabbage 5 n 1.3
Ginger 1 n 31.4
Ampalaya (bitter gourd) Fruit 5 n 1.9
Sayote fruit 7 n 2.2
Okra 3 n 1.3
Gabi stalk 1 n 1.1
Onion 6 n 0.9
Garlic 2 n 1.3
Bamboo shoot 4 n 1.6
Pepper (all variety) 1 n 8.2
Banana heart 3 n 3.0
All other vegetables 5 n 1.5
Canned and processed fruits and vegetables (as fresh) 1 n 0.7
Fruit juices n n n
Other canned and processed fruits (as fresh) n n 0.3
Canned and processed vegetables (as fresh) 1 n 1.0

gram gram Available
MISCELLANEOUS 35 n 0.6
Salt 4 n 0.6
Coffee 6 n n
Tuba n n n
Vinegar 3 n 1.2
Vetsin n n n
Alcoholic beverages 2 n n
Cacao and chocolate-based beverages 1 n n
Other beverages 14 n n
Soups n n 0.7
Condiments and spices 1 n 10.6
Others 1 n 0.1
TOTAL PLATE WASTE 803 24 3.0

191
Appendix 17. Mean one-day per capita plate waste by food group and place of residence: Philippines, 2018-2019
RURAL URBAN
Food Group/ Sub-group Wastage in grams Wastage in grams
Total Wast- % of % of Food Total Wast- % of % of Food
age (g) Given to Pets Discarded Wastage Available age (g) Given to Pets Discarded Wastage Available
ENERGY-GIVING FOOD
Cereals and Cereal Products 21 19 2 75.0 2.6 13 11 2 68.9 1.6
Rice and Rice Products 20 18 2 71.0 2.5 12 10 2 66.2 1.5
Corn and Corn Products 1 1 n 3.8 0.1 n n n 2.3 0.1
Other Cereal Products n n n 0.4 n n n n 0.5 n
Starchy Roots and Tubers n n n 0.5 n n n n 0.6 n

Sugar and Syrups n n n n n n n n n n
Fats and Oils n n n 0.6 n n n n 1.1 n
BODY-BUILDING FOOD
Fish, Meat and Poultry 3 3 n 10.7 0.4 3 2 1 14.7 0.3
Fish and Fish Products 2 2 n 6.8 0.2 1 1 n 8.0 0.2
Meat and Meat Products 1 1 n 2.6 0.1 1 1 n 4.3 0.1
Poultry n n n 1.3 n n n n 2.3 0.1
Eggs n n n 0.4 n n n n 0.6 n
Milk and Milk Products n n n n n n n n 0.1 n
Whole Milk n n n n n n n n n n
Dried Beans, Nuts and Seeds n n n 0.4 n n n n 0.5 n
Vegetables 3 2 1 10.5 0.4 2 1 1 11.5 0.3
Green, Leafy and Yellow Vegetables 1 1 n 2.7 0.1 1 n n 2.8 0.1
Other Vegetables 2 2 n 7.8 0.3 2 1 1 8.7 0.2
Fruits n n n 0.8 n n n n 0.8 n
Vitamin C-Rich Fruits n n n 0.2 n n n n 0.1 n
Other Fruits n n n 0.6 n n n n 0.8 n
MISCELLANEOUS n n n 0.8 n n n n 1.2 n
Condiments and Spices n n n 0.8 n n n n 1.1 n
TOTAL PLATE WASTE 28 25 3 100.0 3.5 18 15 3 100.0 2.3

Appendix 18. Mean one-day per capita plate waste by wealth quintile: Philippines, 2018-2019
POOREST POOR MIDDLE
Wastage in grams Wastage in grams Wastage in grams
Food Group/ Sub-group Total Total Total
Given % of % of Food Given % of % of Food Given % of % of Food
Wastage Wastage Wastage
to Discarded Wastage Available to Discarded Wastage Available to Discarded Wastage Available
(g) (g) (g)
Pets Pets Pets
ENERGY-GIVING FOOD
Cereals and Cereal Products 15 13 2 78.2 2.1 17 15 2 76.1 2.3 17 16 2 73 2
Rice and Rice Products 14 12 2 69.9 1.9 16 14 2 71.2 2.1 17 15 1 70 2
Corn and Corn Products 2 1 n 8.5 0.2 1 1 n 4.7 0.1 1 0 0 2 0
Other Cereal Products n n n 0.3 n n n n 0.5 n n 0 0 0 0
Starchy Roots and Tubers n n n 0.4 n n n n 0.3 n n n n n n
Sugars and Syrups n n n n n n n n n n n n n n n
Fats and Oils n n n 0.5 n n n n 0.7 n n n n 1 n
BODY-BUILDING FOOD
Fish, Meat, and Poultry 1 1 0 7.5 0.2 2 2 1 9.5 0.3 3 2 0 12 0
Fish and Fish Products 1 1 0 5.0 0.1 2 1 0 7.1 0.2 2 2 0 8 0
Meat and Meat Products n 0 0 1.7 n n 0 0 1.4 n 1 1 0 3 0
Poultry n 0 0 0.8 n n 0 0 1.0 n n 0 0 1 0

Eggs n 0 0 0.3 n n 0 0 0.3 n n 0 0 0 0
Milk and Milk Products n 0 0 0.1 n n 0 0 n n n 0 0 0 0
Whole Milk n 0 0 0.1 n n 0 0 n n n 0 0 0 0
Milk Products n 0 0 n n n 0 0 n n n 0 0 0 0
Dried Beans, Nuts, and Seeds n 0 0 0.3 n n 0 0 0.5 n n 0 0 0 0
Vegetables 2 2 1 10.9 0.3 2 2 1 10.8 0.3 3 2 1 11 0
Green, Leafy and Yellow Vegetables 1 0 0 2.9 0.1 1 1 0 3.3 0.1 1 1 0 3 0
Other Vegetables 2 1 0 8.1 0.2 2 1 0 7.5 0.2 2 2 0 8 0
Fruits n 0 0 0.4 n n 0 0 0.8 n n 0 0 1 0
Vitamin C-Rich Fruits n 0 0 n n n 0 0 0.4 n n 0 0 0 0
Other Fruits n 0 0 0.4 n n 0 0 0.4 n n 0 0 1 0
MISCELLANEOUS n 0 0 1.3 n n 0 0 0.9 n n 0 0 1 0
Beverages n 0 0 n n n 0 0 n n n 0 0 0 0
Condiments and Spices n 0 0 1.3 n n 0 0 0.9 n n 0 0 1 0
Others n 0 0 n n n 0 0 n n n 0 0 0 0
TOTAL PLATE WASTE 20 17 3 100.0 2.7 23 19 3 100.0 3.0 24 21 3 100.0 3
192
193
RICH RICHEST
Food Group/ Sub-group Total Wast- Wastage in grams % of Food Total Wast- Wastage in grams % of Food
% of Wastage % of Wastage
age (g) Given to Pets Discarded Available age (g) Given to Pets Discarded Available
ENERGY-GIVING FOOD
Corn and Corn Products n 0 0 1 0 n 0 0 1 0
Other Cereal Products n 0 0 0 0 n 0 0 0 0
Starchy Roots and Tubers n n n 1 n n 0 0 1 0
Sugars and Syrups n n n n n n 0 0 0 0

Fats and Oils n n n 1 n n 0 0 1 0
BODY-BUILDING FOOD
Poultry 1 0 0 2 0 1 1 0 3 0
Eggs n 0 0 0 0 n 0 0 1 0
Milk and Milk Products n 0 0 0 0 n 0 0 0 0
Whole Milk n 0 0 0 0 n 0 0 0 0
Milk Products n 0 0 0 0 n 0 0 0 0
Dried Beans, Nuts, and Seeds n 0 0 1 0 n 0 0 1 0
Vegetables 3 2 1 10 0 3 2 1 11 0
Green, Leafy and Yellow Vegetables 1 1 0 3 0 1 0 0 2 0
Fruits n 0 0 1 0 n 0 0 1 0
Vitamin C-Rich Fruits n 0 0 0 0 n 0 0 0 0
Other Fruits n 0 0 1 0 n 0 0 1 0
MISCELLANEOUS n 0 0 1 0 n 0 0 1 0
Beverages n 0 0 0 0 n 0 0 0 0
Condiments and Spices n 0 0 1 0 n 0 0 1 0
Others n 0 0 0 0 n 0 0 0 0
TOTAL PLATE WASTE 26 22 4 100.0 3 30 27 3 100.0 3

Appendix 19. Mean one-day per capita food cost and percent contribution to total cost by food group: Philippines
One-day peso value % of total
of food (₱) food cost
ENERGY-GIVING FOOD
Cereals and Cereal Products 19.04 27.4
Rice and Products 13.26 19.1
Corn and Products 0.63 0.9
Other Cereal Products 5.15 7.4
Starchy Roots and Tubers 0.62 0.9
Sugars and Syrups 1.08 1.5
Fats and Oils 1.46 2.1
BODY-BUILDING FOOD
Fish, Meat and Poultry 27.20 39.1
Fish and fish Products 12.06 17.3
Meat and Products 10.17 14.6
Poultry 4.97 7.2
Eggs 2.84 4.1
Milk and Milk Products 2.87 4.1
Whole Milk 2.47 3.5
Milk Products 0.40 0.6
Dried Beans, Nuts and Seeds 0.80 1.1
Vegetables 7.44 10.7
Green, Leafy and Yellow Vegetables 2.23 3.2
Other Vegetables 5.21 7.5
Fruits 1.60 2.3
Vitamin C-Rich Fruits 0.42 0.6
Other Fruits 1.18 1.7
MISCELLANEOUS 4.61 6.6
Beverages 3.43 4.9
Condiments and Others 0.88 1.3
Others 0.30 0.4
TOTAL FOOD COST 69.54 100.0

Appendix 20. Mean one day per capita food peso value and percent (%) to total cost by food group and by place of residence:
Philippines. 2018-2019
RURAL URBAN
Food Group/Sub-Group One-day per capita One-day per capita
peso value of food % of Total peso value of food % of Total
(₱) (₱)
ENERGY-GIVING FOOD
Cereals and Cereal Products 18.50 28.9 19.74 25.6
Rice and Products 13.32 20.8 13.19 17.1
Corn and Products 0.75 1.2 0.45 0.6
Other Cereal Products 4.43 6.9 6.10 7.9
Starchy Roots and Tubers 0.51 0.8 0.77 1.0
Sugars and Syrups 1.07 1.7 1.08 1.4
Fats and Oils 1.27 2.0 1.71 2.2
BODY-BUILDING FOOD
Fish, Meat and Poultry 23.89 37.3 31.74 41.2
Fish and Products 11.86 18.5 12.34 16.0
Meat and Products 8.31 13.0 12.71 16.5
Poultry 3.73 5.8 6.69 8.7
Eggs 2.63 4.1 3.12 4.0
Milk and Milk Products 2.46 3.9 3.42 4.4
Whole Milk 2.17 3.4 2.89 3.7
Milk Products 0.30 0.5 0.54 0.7
Dried Beans, Nuts and Seeds 0.72 1.1 0.90 1.2
Vegetables 7.30 11.4 7.61 9.9
Green, Leafy and Yellow Vegetables 2.24 3.5 2.20 2.9
Other Vegetables 5.06 7.9 5.40 7.0
Fruits 1.37 2.1 1.91 2.5
Vitamin C-Rich Fruits 0.34 0.5 0.53 0.7
Other Fruits 1.03 1.6 1.38 1.8
MISCELLANEOUS 4.26 6.7 5.09 6.6
Beverages 3.20 5.0 3.74 4.9
Condiments and Others 0.78 1.2 1.01 1.3
Others 0.28 0.4 0.34 0.4
TOTAL FOOD COST 63.98 100.0 77.08 100.0

Appendix 21. Mean one day per capita food peso value and percent (%) to total cost by food group and by wealth quintile: Philippines, 2018-2019
Wealth Quintile
Food Group/Sub-Group One-day per One-day One-day per One-day per One-day per
capita peso % of per capita % of capita peso % of capita peso % of capita peso % of
value of food Total peso value Total value of Total value of Total value of Total
(₱) of food (₱) food (₱) food (₱) food (₱)
ENERGY-GIVING FOOD
Rice and Products 13.00 25.7 13.31 22.1 12.94 19.2 13.18 16.7 14.07 14.1
Corn and Products 1.20 2.4 0.69 1.1 0.44 0.7 0.30 0.4 0.40 0.4
Fats and Oils 1.04 2.1 1.23 2.0 1.41 2.1 1.79 2.3 1.99 2.0
BODY-BUILDING FOOD
Fish, Meat and Poultry 15.69 31.1 21.49 35.7 26.93 40.0 33.37 42.3 43.72 43.7
Fish and Products 9.37 18.6 10.94 18.2 12.05 17.9 13.20 16.7 15.91 15.9
Meat and Products 4.20 8.3 7.07 11.7 10.20 15.1 13.34 16.9 18.70 18.7

Poultry 2.12 4.2 3.49 5.8 4.69 7.0 6.83 8.7 9.11 9.1
Eggs 2.06 4.1 3.02 5.0 2.84 4.2 2.98 3.8 3.48 3.5
Whole Milk 1.17 2.3 1.83 3.0 2.36 3.5 3.13 4.0 4.48 4.5
Milk Products 0.06 0.1 0.17 0.3 0.38 0.6 0.55 0.7 1.05 1.1
Dried Beans, Nuts and Seeds 0.56 1.1 0.73 1.2 0.79 1.2 0.89 1.1 1.09 1.1
Vegetables 6.31 12.5 6.84 11.4 7.08 10.5 8.03 10.2 9.56 9.6
Green, Leafy and Yellow Vegetables 2.21 4.4 2.16 3.6 2.03 3.0 2.19 2.8 2.64 2.6
Fruits 0.79 1.6 1.01 1.7 1.42 2.1 1.92 2.4 3.35 3.4
Vitamin C-Rich Fruits 0.18 0.4 0.24 0.4 0.41 0.6 0.47 0.6 0.94 0.9
Other Fruits 0.61 1.2 0.76 1.3 1.01 1.5 1.45 1.8 2.41 2.4
MISCELLANEOUS 3.74 7.4 4.19 7.0 4.52 6.7 4.92 6.2 6.13 6.1
Beverages 3.01 6.0 3.27 5.4 3.37 5.0 3.55 4.5 4.19 4.2
Condiments and Others 0.58 1.2 0.71 1.2 0.87 1.3 1.00 1.3 1.38 1.4
Others 0.15 0.3 0.22 0.4 0.28 0.4 0.38 0.5 0.56 0.6
TOTAL FOOD COST 50.50 100.0 60.17 100.0 67.36 100.0 78.88 100.0 100.03 100.0
196
Appendix 22. Mean one-day per capita food cost and percent contribution to total intake: Philippines, 2018-2019
95% CI
Food Group/Sub-Group Food Cost SE % CV % of Total
LL UL
ENERGY-GIVING FOOD
Cereals and Cereal Products 19.0 0.3 18.5 19.6 1.4 7.5
Rice 12.7 0.3 12.2 13.3 2.0 5.0
Ordinary 12.7 0.3 12.2 13.3 2.0 5.0
Special n n n n 41.0 n
Glutinous n n n n 14.2 n
Rice Products 0.5 n 0.4 0.6 8.5 0.2
Noodles (Bihon) n n 0.1 0.2 8.2 0.1
Rice cakes n n 0.2 0.3 10.9 0.1
Others n n 0.1 0.2 17.2 n
Corn 0.6 0.2 0.2 0.9 29.6 0.2
Milled 0.5 0.2 0.1 0.8 35.8 0.2
On the cob n n 0.1 0.1 15.1 n
Corn products n n n 0.1 12.3 n
Corn starch n n n n 22.7 n
Others n n n 0.1 13.2 n
Other Cereal Products 5.1 0.2 4.7 5.6 4.2 2.0
Pandesal (as flour) 0.7 0.1 0.5 0.9 14.1 0.3
Bread (as flour) 1.1 0.1 0.9 1.3 6.8 0.4
Cookies/biscuits (as flour) 1.0 0.1 0.9 1.1 5.7 0.4
Cakes/pastries (as flour) 0.6 n 0.5 0.7 7.6 0.2
Noodles 1.3 n 1.2 1.4 3.7 0.5
Flour (in own form) n n n 0.1 18.2 n
Others n n 0.4 0.5 9.6 0.2
Starchy Roots and Tubers 0.6 n 0.5 0.7 5.8 0.2
Sweet potatoes, tubers, and products n n 0.1 0.1 7.4 n
Potatoes and products n n 0.3 0.4 7.9 0.1
Cassava and products 0.1 n 0.1 0.1 13.5 n
Others 0.1 n 0.1 0.1 10.2 n
Sugars and Syrups 1.1 0.1 0.9 1.2 5.6 0.4
Sugars n n 0.3 0.4 7.4 0.1
Refined n n n 0.1 16.8 n
Brown n n 0.2 0.3 10.4 0.1
Crude n n n n 28.9 n
Jams and Sweet n n 0.2 0.2 9.9 0.1
Soft drinks 0.5 n 0.4 0.6 9.2 0.2
Sherbet, ice drop, ice candy, etc. n n n n 28.3 n
Fats and Oils 1.5 0.1 1.3 1.6 5.9 0.6
Cooking oil (vegetable) 0.9 n 0.8 1.0 5.0 0.4
Coconut (as fat) n n 0.2 0.3 14.4 0.1
Coconut grated (as fat) n n n n 25.6 n
Coconut gata (as fat) n n 0.2 0.3 14.4 0.1
Pork drippings and lard n n n n 20.8 n
Butter (as fat) n n n n 24.9 n
Margarine n n n n 13.9 n
Peanut butter n n n 0.1 20.9 n
Other fats and oils n n 0.1 0.2 10.6 0.1

95% CI
LL UL
BODY-BUILDING FOOD
Fish, Meat, and Poultry 27.2 0.7 25.7 28.7 2.6 10.7
Fresh fish 8.7 0.3 8.2 9.3 3.0 3.4
Tulingan 0.8 0.1 0.7 1.0 8.7 0.3
Bangus 1.6 0.1 1.3 1.8 7.4 0.6
Galunggong 1.1 0.1 1.0 1.3 7.0 0.5
Dilis buo n n 0.1 0.1 15.7 n
Alumahan n n 0.1 0.3 23.7 0.1
Tamban n n 0.2 0.3 14.5 0.1
Dalagang bukid n n 0.1 0.2 16.8 n
Sapsap n n 0.1 0.2 19.3 0.1
Bisugo n 0.1 0.1 0.4 33.1 0.1
Tilapya 1.5 0.2 1.1 1.8 12.4 0.6
Albakora/Tambakol 0.5 0.1 0.3 0.7 19.2 0.2
Balila/Espada n n n n 34.1 n
Hasa-hasa n n 0.1 0.2 19.4 n
Lapu-lapu n n n 0.1 16.1 n
Matangbaka 0.5 0.1 0.3 0.7 16.0 0.2
Maya-maya n n 0.1 0.2 13.8 n
Salay-salay n n n 0.2 49.1 n
Silinyasi/Tunsoy n n n n 32.8 n
Tanigi n n n 0.1 26.2 n
Other fresh fish and cooked fish recipes 1.2 0.1 1.1 1.4 7.2 0.5
Dried fish (as fresh fish) 0.8 0.1 0.7 1.0 7.9 0.3
Processed fish 1.3 0.1 1.1 1.4 4.6 0.5
Bagoong (as fresh fish) n n n 0.1 19.5 n
Patis n n n n 27.6 n
Canned fish, sardines, etc (as fresh fish) 1.0 n 0.9 1.1 3.8 0.4
Smoked fish (all tinapa type) n n 0.1 0.2 17.1 0.1
Other processed fish n n n n 92.9 n
Crustaceans and molluscs 1.2 0.1 1.0 1.4 8.3 0.5
Shrimp (all types) n n 0.3 0.5 11.1 0.1
Crabs n n 0.1 0.3 20.2 0.1
Squid/octopus n n 0.3 0.4 8.4 0.1
Tahong (mussels) n n n 0.1 13.9 n
Others n n 0.1 0.3 26.0 0.1
Dried and processed (as fresh) n n n 0.1 19.0 n
Bagoong, alamang etc. (as fresh) n n n 0.1 11.4 n
Cooked/Mixed shellfish dishes n n n n 46.4 n
Fresh meat 6.8 0.2 6.3 7.4 3.7 2.7
Pork 6.1 0.2 5.6 6.5 3.6 2.4
Beef 0.6 0.1 0.5 0.7 8.1 0.2
Carabeef n n n 0.1 29.0 n
Other fresh meat n n n 0.1 21.1 n
Organ meat 0.5 n 0.4 0.7 9.0 0.2
Pig n n 0.2 0.3 8.1 0.1
Cow n n n n 17.7 n
Carabao n n n n 53.9 n
Chicken and other poultry n n 0.2 0.3 12.0 0.1
Other organ meats n n n n 23.9 n
Organ meat recipes (as fresh) n n n n 40.9 n
Liver spread n n n n 22.2 n

95% CI
LL UL
Processed meat (as fresh) 3.0 0.2 2.6 3.4 6.6 1.2
Popular processed meat (as fresh meat) 2.7 0.2 2.3 3.1 7.4 1.1
Canned (as fresh meat) n n n 0.1 19.5 n
Cooked meat recipes n n 0.2 0.3 11.6 0.1
Poultry 4.7 0.3 4.2 5.3 5.3 1.9
Chicken 4.7 0.2 4.1 5.2 5.3 1.8
Other fowls n n n 0.1 29.5 n
Eggs 2.8 0.1 2.7 3.0 2.0 1.1
Hen's eggs 2.7 n 2.6 2.8 1.8 1.1
Duck's eggs n n 0.1 0.1 16.0 n
Other eggs n n n n 23.6 n
Milk and Milk Products 2.9 0.1 2.7 3.1 3.0 1.1
Fresh whole milk n n n 0.1 26.2 n
Evaporated filled/recombined/whole milk n n n 0.1 18.9 n
Powdered milk (as whole milk) 2.3 0.1 2.2 2.5 2.7 0.9
Infant formula 0.9 0.1 0.8 1.0 6.0 0.4
Whole/full cream n n 0.1 0.1 8.8 n
Filled 1.2 0.1 1.1 1.4 5.2 0.5
Skimmed n n 0.1 0.1 11.2 n
Condensed milk (as whole milk) n n n n 16.4 n
Milk products (as whole milk) n n 0.3 0.5 8.0 0.2
Cheese n n 0.1 0.1 15.3 n
Other milk products n n 0.2 0.3 8.6 0.1
Dried Beans, Nuts and Seeds 0.8 n 0.7 0.9 5.9 0.3
Mung beans and products n n 0.3 0.4 6.8 0.1
Soybeans and products n n 0.3 0.4 10.0 0.1
Soybeans n n n n 41.4 n
Soy sauce n n 0.2 0.3 8.8 0.1
Soybean milk preparations n n n n 31.8 n
Other soybean products n n n 0.1 20.9 n
Nuts and products n n n n 23.9 n
Peanuts n n n n 16.7 n
Other Nuts and products n n n n 70.1 n
Other dried beans/seeds and products n n n 0.1 15.4 n
Green, Leafy and Yellow Vegetables 2.2 0.1 2.0 2.4 3.9 0.9
Green, leafy vegetables 1.5 0.1 1.4 1.6 3.6 0.6
Sweetpotato tops n n 0.2 0.3 5.3 0.1
Kangkong n n 0.1 0.2 10.1 0.1
Malunggay n n 0.3 0.4 6.7 0.1
Alugbati n n 0.1 0.2 19.0 n
Pechay n n 0.2 0.3 4.3 0.1
Gabi leaves n n n 0.1 20.0 n
Other green, leafy and cooked veg. n n 0.3 0.4 6.6 0.1
Squash fruit 0.5 n 0.4 0.5 8.1 0.2
Carrot and other yellow vegetables 0.2 n 0.2 0.3 8.0 0.1

Food 95% CI
Cost LL UL
Vitamin C-Rich Fruits 0.8 n 0.8 0.9 4.1 0.3
Tomatoes n n 0.4 0.5 6.2 0.2
Mango (green, semi-ripe, and ripe) n n 0.1 0.2 13.8 0.1
Papaya (semi-ripe and ripe) n n n 0.1 13.8 n
Citrus fruits n n 0.1 0.2 14.1 0.1
Others n n n 0.1 29.5 n
Other Fruits and Vegetables 6.0 0.1 5.7 6.3 2.4 2.4
Other fruits 1.1 0.1 1.0 1.2 4.8 0.4
Bananas 0.7 n 0.7 0.8 3.7 0.3
Watermelon n n n 0.1 24.9 n
Melon n n n n 36.5 n
Jackfruit n n n n 23.6 n
Pineapple n n n 0.1 19.3 n
Young coconut n n n 0.1 25.6 n
Kaimito n n n n 58.2 n
All other fruits n n 0.2 0.3 11.1 0.1
Other vegetables 4.7 0.1 4.4 4.9 2.4 1.8
Eggplant 0.5 n 0.5 0.6 4.8 0.2
String beans n n 0.4 0.5 5.6 0.2
Abitsuelas n n n 0.1 9.4 n
Other fresh leguminous pods n n n 0.1 12.8 n
Jackfruit (unripe) n n 0.1 0.1 15.8 n
Gourds (bottle and sponge) n n 0.2 0.3 10.4 0.1
Green papaya n n 0.2 0.3 12.0 0.1
Cabbage n n 0.3 0.4 6.3 0.1
Ginger n n 0.1 0.2 10.1 0.1
Ampalaya (bitter gourd) Fruit n n 0.3 0.4 6.6 0.1
Sayote fruit n n 0.2 0.3 10.2 0.1
Okra n n 0.2 0.3 7.3 0.1
Gabi stalk n n n 0.1 19.2 n
Onion 0.7 n 0.7 0.7 2.6 0.3
Garlic n n 0.3 0.3 3.1 0.1
Bamboo shoot n n 0.1 0.2 19.9 0.1
Pepper (all variety) n n 0.1 0.2 9.9 0.1
Banana heart n n 0.1 0.1 10.9 n
All other vegetables n n 0.2 0.3 7.7 0.1
Canned and processed fruits and vegetables (as fresh) n n 0.1 0.2 11.3 0.1
Fruit juices n n n n 15.1 n
Other canned and processed fruits (as fresh) n n n 0.1 25.8 n
Canned and processed vegetables (as fresh) n n 0.1 0.2 15.7 n

95% CI
LL UL
MISCELLANEOUS 4.6 0.1 4.3 4.9 3.2 1.8
Salt n n 0.1 0.1 4.1 n
Coffee 2.0 0.1 1.8 2.2 3.9 0.8
Tuba n n n n 22.8 n
Vinegar n n 0.2 0.2 6.0 0.1
Vetsin n n 0.1 0.1 6.9 n
Alcoholic beverages n n 0.2 0.3 13.4 0.1
Cacao and chocolate-based beverages n n 0.3 0.4 3.9 0.1
Other beverages 0.8 0.1 0.7 0.9 6.5 0.3
Soups n n n n 37.9 n
Condiments and spices 0.5 n 0.4 0.5 5.5 0.2
Others n n 0.2 0.4 10.1 0.1
TOTAL FOOD COST 69.5 1.2 67.0 72.0 1.7 27.4

Appendix 23. Proportion of households with per capita energy and nutrient intake meeting 100% REI and EAR for nutrients:
Philippines, 2018-2019 (n=41,407)
95% CI Proportion of HH 95% CI
Mean meeting 100%
Energy and Nutrients SE CV SE CV
Intake L.L. U.L. Energy recom- L.L. U.L.
mendation and
Energy (kcal) 1,717 14.1 1,686.4 1746.9 0.8 21.8 0.6 20.5 23.2 2.9
Protein (g) 55.0 0.5 53.9 56.1 0.9 55.1 0.7 53.5 56.7 1.4
Iron (mg) 8.5 0.1 8.3 8.7 1.1 5.8 0.3 5.2 6.3 4.4
Calcium (g) 3.7 3.9 3.6 3.8 1.1 12.4 0.4 11.5 13.2 3.3
Vitamin A (mcg RE) 474 12.3 447.9 500.8 2.6 22.6 0.6 21.3 24.0 2.8
Vitamin C (mg) 27 1.0 24.7 28.8 3.6 14.7 0.8 13.1 16.3 5.2
Thiamine (mg) 0.8 n 0.8 0.8 1.0 26.4 0.5 25.3 27.5 2.0
Riboflavin (mg) 0.7 n 0.7 0.8 1.4 18.6 0.5 17.5 19.8 2.9
Niacin (mg) 17.7 0.2 17.4 18.1 1.0 81.2 0.7 79.7 82.8 0.9

203
Appendix 24. Proportion of households with per capita energy and nutrient intake meeting 100% REI and EAR for nutrients by place of residence: Philippines, 2018-2019
RURAL URBAN
95% CI 95% CI 95% CI Proportion 95% CI
Proportion
of HH
of HH
meeting
meeting
Energy and Mean 100%
100% Mean
Nutrients Energy
In- SE CV Energy SE CV SE CV SE CV
Intake recom-
take LL UL recommen- LL UL LL UL LL UL
mendation
dation and
and EAR
EAR of
of
nutrients
nutrients
Energy (kcal) 1,725 17.2 1,688.2 1,761.8 1.0 23.1 0.7 21.6 24.7 3.1 1,703 15.9 1,669.1 1,737.5 0.9 2 0.8 18.3 21.7 4.0
Protein (g) 54 0.5 52.6 54.8 0.9 53.8 0.9 51.7 55.8 1.8 57 0.6 55.5 58.1 1.1 56.8 0.9 55.0 58.7 1.5
Iron (mg) 8.3 0.1 8.1 8.6 1.3 5.7 0.3 5.1 6.4 5.3 8.8 0.1 8.5 9.0 1.4 5.8 0.4 5.0 6.7 6.7
Calcium (g) 3.8 4.5 3.7 3.9 1.2 13.6 0.4 12.7 14.5 3.1 3.5 4.4 342.8 361.7 1.2 10.6 0.5 9.4 11.8 5.2
Vitamin A
442.0 11.6 417.2 467.1 2.6 22.9 0.7 21.4 24.4 3.0 517.0 18.6 477.0 556.7 3.6 22.2 0.7 20.6 23.8 3.3
(mcg RE)
Vitamin C (mg) 28 1.2 25.4 30.7 4.4 16.0 0.9 14.1 17.9 5.6 25 0.7 23.5 26.6 2.9 12.9 0.6 11.6 14.2 4.8
Thiamine (mg) 0.7 n 0.7 0.8 1.1 24.9 0.6 23.5 26.2 2.6 0.8 n 0.8 0.8 1.4 28.4 0.7 26.8 3n 2.6
Riboflavin
0.7 n 0.7 0.7 1.7 17.0 0.7 15.5 18.5 4.1 0.8 n 0.8 0.8 1.4 20.9 0.7 19.5 22.3 3.2
(mg)
Niacin (mg) 17.2 0.2 16.8 17.6 1.1 80.4 1.1 78.1 82.8 1.4 18.4 0.2 18.0 18.9 1.2 82.4 0.7 81.0 83.8 0.8

Appendix 25. Proportion of households with per capita energy and nutrient intake meeting 100% Recommended Energy Intake
and Estimated Average Requirement for nutrients by wealth quintile: Philippines, 2018-2019.
ENERGY/NUTRIENTS
Wealth Quintile Energy Protein Iron Calcium Vitamin A Vitamin C Thiamin Riboflavin Niacin
(kcal) (g) (mg) (g) (mcg RE) (mg) (mg) (mg) (mg)
Poorest
Mean Intake 1,629 48 7.4 3.5 361 26 0.6 0.6 15.2
Proportion of HH 20.4 44.9 4.7 12.3 21.5 15.2 17.4 10.6 73.4
Poor
Mean Intake 1,698 52 8.0 3.6 411 23 0.7 0.7 16.8
Proportion of HH 21.8 51.6 5.6 11.8 21.5 12.7 22.5 14.8 78.7
Middle
Mean Intake 1,717 55 8.6 3.6 510 26 0.8 0.8 17.9
Proportion of HH 21.5 56.9 5.5 12.0 23.1 13.5 26.8 19.4 83.3
Rich
Mean Intake 1,753 57 9.1 3.8 552 27 0.8 0.8 18.9
Proportion of HH 22.2 59.0 5.5 12.0 23.0 14.0 31.2 22.7 85.0
Richest
Mean Intake 1,816 65 10.0 4.0 571 35 0.9 0.9 20.9
Proportion of HH 24.0 66.6 8.2 14.2 24.4 19.0 37.7 29.1 88.2

205
Appendix 26. Mean per capita and percentage contribution of food group to energy and nutrient intake: Philippines, 2018-2019
ENERGY PROTEIN FAT CARBOHYDRATES
Food Group/Sub-Group (1717kcal) (55g) (36g) (293g)
Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 1,167 68.0 25 45.4 6 15.4 254 86.7
Rice and Products 972 56.6 20 36.5 1 4.0 220 74.8
Corn and Products 55 3.2 1 2.3 n 0.7 12 4.0

Starchy Roots and Tubers 11 0.6 n 0.3 n 0.2 2 0.8
Sugars and Syrups 30 1.8 n 0.1 n 0.2 7 2.5
Fats and Oils 111 6.4 n 0.8 12 33.4 0 0.1
BODY-BUILDING FOOD
Fish, Meat and Poultry 224 13.0 22 40.4 14 39.7 2 0.6
Fish and Products 60 3.5 10 19.0 2 5.2 n 0.1
Meat and Products 129 7.5 7 13.4 10 29.0 1 0.5
Poultry 35 2.0 4 7.9 2 5.5 n n
Eggs 27 1.6 2 4.3 2 5.1 n 0.1
Whole Milk 26 1.5 1 2.2 1 3.3 3 0.9
Milk Products 2 0.1 n 0.1 n 0.4 n 0.1
Dried Beans, Nuts and Seeds 17 1.0 1 2.0 n 0.5 3 1.0
Vegetables 38 2.2 2 3.2 n 0.8 7 2.4
Green Leafy and Yellow Veg. 14 0.8 1 1.3 n 0.4 3 0.9
Other Vegetables 24 1.4 1 1.8 n 0.4 5 1.6
Fruits 20 1.2 n 0.4 n 0.4 4 1.5
Vitamin C-Rich Fruits 2 0.1 n n n n 1 0.2
Other Fruits 17 1.0 n 0.3 n 0.4 4 1.3
MISCELLANEOUS 44 2.6 1 1.0 n 0.6 10 3.3
Beverages 38 2.2 n 0.8 n 0.5 8 2.9
Condiments and Others 3 0.2 n n n n 1 0.2
Others 3 0.2 n 0.2 n n 1 0.2

IRON CALCIUM VITAMIN A VITAMIN C THIAMIN RIBOFLAVIN NIACIN
(8.5mg) (3.67g) (474mcg RE) (27mg) (0.8mg) (0.7mg) (17.7mg)
Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 3.9 45.8 0.98 26.8 16 3.4 n 1.0 0.4 50.2 0.2 27.1 8.6 48.7
Rice and Products 2.8 32.4 0.74 20.0 n 0.1 n 0.1 0.3 36.2 0.1 18.7 7.6 42.9
Corn and Products 0.1 1.0 0.02 0.6 n 0.1 n 0.5 n 1.9 n 1.5 0.1 0.7
Other Cereal Products 1.1 12.4 0.23 6.2 16 3.3 n 0.3 0.1 12.0 0.1 6.9 0.9 5.1
Starchy Roots and Tubers 0.1 1.0 n 1.2 n 0.1 2 8.8 n 1.3 n 0.5 0.1 0.6
Sugars and Syrups n 0.3 0.09 2.3 n n n 0.4 n n n 0.5 n n
Fats and Oils 0.1 1.0 n 0.4 1 0.2 n 0.1 n 0.7 n 0.1 n 0.2
BODY-BUILDING FOOD
Fish, Meat and Poultry 2.2 25.9 1.21 32.8 290 61.1 1 4.5 0.2 25.1 0.2 32.4 6.9 39.0
Fish and Products 0.9 10.8 0.98 26.8 88 18.6 n 0.1 n 4.3 0.1 9.9 3.6 20.3
Meat and Products 1.0 11.6 0.12 3.4 110 23.2 n 1.7 0.1 18.7 0.1 13.9 1.8 10.0

Poultry 0.3 3.5 0.10 2.7 92 19.3 1 2.8 n 2.1 0.1 8.7 1.5 8.7
Eggs 0.3 3.9 0.07 1.8 40 8.3 n n n 1.9 0.1 10.4 n 0.1
Milk and Milk Products 0.1 1.4 0.48 13.0 29 6.1 1 4.7 n 2.5 0.1 10.8 0.1 0.8
Whole Milk 0.1 1.3 0.45 12.4 28 6.0 1 4.7 n 2.4 0.1 10.5 0.1 0.8
Milk Products n 0.1 n 0.6 1 0.2 n 0.1 n n n 0.4 n n
Dried Beans, Nuts and Seeds 0.4 4.1 0.08 2.1 n 0.1 n 1.8 n 2.8 n 1.5 0.1 0.7
Vegetables 0.7 8.7 0.45 12.3 87 18.4 13 48.3 0.1 9.0 0.1 9.8 0.7 3.9
Green Leafy and Yellow Veg. 0.4 4.1 0.24 6.5 80 17.0 7 25.1 n 3.1 n 5.6 0.3 1.8
Other Vegetables 0.4 4.6 0.21 5.8 7 1.4 6 23.2 n 5.8 n 4.2 0.4 2.0
Fruits 0.2 1.8 0.05 1.3 4 0.8 6 21.1 n 1.2 n 1.0 0.1 0.6
Vitamin C-Rich Fruits n 0.3 n 0.2 2 0.3 2 8.8 n 0.3 n 0.3 n 0.1
Other Fruits 0.1 1.4 n 1.1 2 0.4 3 12.3 n 1.0 n 0.7 0.1 0.5
MISCELLANEOUS 0.5 6.0 0.22 6.0 7 1.5 3 9.3 n 5.3 n 5.7 0.9 5.3
Beverages 0.3 3.0 0.11 3.0 6 1.2 2 9.2 n 5.1 n 5.5 0.9 5.2
Condiments and Others 0.2 2.6 0.10 2.8 1 0.2 n 0.2 n 0.1 n 0.1 n n
Others n 0.4 n 0.2 n n n n n n n 0.1 n n
TOTAL FOOD CONSUMED 8.5 100.0 3.67 100.0 474 100.0 27 100.0 0.8 100.0 0.7 100.0 17.7 100.0
206
207
Appendix 27. Mean per capita and percentage contribution of food group to energy and nutrient intake by place of residence: Philippines, 2018-2019
ENERGY (kcal) PROTEIN (g) FAT (g) CARBOHYDRATES (g)
Rural Urban Rural Urban Rural Urban Rural Urban
% % % % % % % %
Mean Mean Mean Mean Mean Mean Mean Mean
cont cont cont cont cont cont cont cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 1,203 69.8 1,114 65.4 26 47.7 24 42.3 6 16.6 5 13.9 263 86.9 242 86.3
Rice and Products 1,007 58.4 925 54.3 21 38.8 19 33.6 1 4.4 1 3.5 227 75.2 209 74.4
Corn and Products 70 4.0 32 1.9 2 3.0 1 1.3 n 1.0 n 0.5 15 5.0 7 2.4
Other Cereal Products 126 7.3 158 9.3 3 5.9 4 7.4 4 11.3 4 10.0 20 6.7 27 9.5
Starchy Roots and Tubers 11 0.6 11 0.6 n 0.3 n 0.3 n 0.2 n 0.3 2 0.8 2 0.8
Sugars and Syrups 34 2.0 25 1.5 n 0.1 n 0.1 n 0.3 n 0.2 8 2.7 6 2.2
Fats and Oils 111 6.4 110 6.5 n 0.9 n 0.7 12 35.9 12 30.5 n 0.1 n 0.1
BODY-BUILDING FOOD
Fish, Meat and Poultry 194 11.3 264 15.5 20 37.8 25 43.8 12 35.8 17 44.3 2 0.5 2 0.8
Fish and Products 62 3.6 57 3.4 11 20.2 10 17.5 2 5.6 2 4.7 n 0.1 n 0.1
Meat and Products 106 6.2 160 9.4 6 11.4 9 16.0 9 25.6 13 32.9 1 0.4 2 0.6
Poultry 27 1.5 47 2.7 3 6.2 6 10.2 2 4.5 3 6.7 n n n n
Eggs 26 1.5 28 1.7 2 4.3 2 4.4 2 5.3 2 4.9 n 0.1 n 0.1
Milk and Milk Products 24 1.4 33 1.9 1 2.1 2 2.6 1 3.5 2 3.9 2 0.8 3 1.2
Whole Milk 23 1.3 30 1.7 1 2.1 1 2.5 1 3.2 1 3.3 2 0.7 3 1.1
Milk Products 1 0.1 3 0.2 n 0.1 n 0.2 n 0.2 n 0.5 n n n 0.1
Dried Beans, Nuts and Seeds 18 1.1 16 0.9 1 2.1 1 1.8 n 0.4 n 0.5 3 1.0 3 0.9
Vegetables 42 2.4 33 2.0 2 3.6 1 2.6 n 1.0 n 0.6 8 2.6 6 2.2
Green Leafy and Yellow Veg. 16 0.9 12 0.7 1 1.6 1 1.0 n 0.5 n 0.3 3 0.9 2 0.8
Other Vegetables 25 1.5 22 1.3 1 2.0 1 1.6 n 0.5 n 0.3 5 1.6 4 1.5
Fruits 20 1.1 20 1.2 n 0.4 n 0.4 n 0.5 n 0.4 4 1.4 5 1.6
Vitamin C-Rich Fruits 2 0.1 3 0.2 n n n n n n n n 1 0.2 1 0.2
Other Fruits 17 1.0 18 1.0 n 0.3 n 0.3 n 0.4 n 0.3 4 1.2 4 1.4
MISCELLANEOUS 41 2.4 48 2.8 1 0.9 1 1.1 n 0.6 n 0.6 9 3.0 11 3.8
Beverages 36 2.1 41 2.4 n 0.8 n 0.8 n 0.5 n 0.5 8 2.6 9 3.3
Condiments and Others 2 0.1 4 0.2 n n n 0.1 n n n 0.1 n 0.2 1 0.3
Others 3 0.2 3 0.2 n 0.1 n 0.2 n n n n 1 0.2 1 0.3
TOTAL FOOD CONSUMED 1725 100.0 1703 100.0 54 100.0 57 100.0 33 100.0 39 100.0 302 100.0 281 100.0

IRON (mg) CALCIUM (g) VITAMIN A (mcg RE) VIT C (mg)
Rural Urban Rural Urban Rural Urban Rural Urban
% % % % %
Mean Mean % cont Mean Mean % cont Mean % cont Mean Mean Mean
cont cont cont cont cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 3.9 46.2 4.0 45.5 0.99 26.2 0.98 27.7 16 3.7 16 3.1 n 0.6 n 1.5
Rice and Products 2.9 34.2 2.6 30.0 0.76 20.1 0.70 20.0 n n n 0.1 n 0.1 n 0.1
Corn and Products 0.1 1.2 0.1 0.8 n 0.7 n 0.4 n n 1 0.2 n 0.3 n 0.9
Other Cereal Products 0.9 10.8 1.3 14.6 0.20 5.4 0.26 7.3 16 3.6 15 2.8 n 0.2 n 0.5
Starchy Roots and Tubers 0.1 1.1 0.1 1.0 0.05 1.3 n 1.2 1 0.1 n 0.1 2 8.8 2 8.9
Sugars and Syrups n 0.4 n 0.3 0.10 2.7 0.06 1.8 n n n n n 0.4 n 0.4
Fats and Oils 0.1 1.3 0.1 0.6 n 0.4 n 0.4 1 0.1 1 0.3 n 0.1 n n
BODY-BUILDING FOOD
Fish, Meat and Poultry 2.0 24.3 2.5 28.1 1.29 34.2 1.09 30.8 254 57.5 337 65.3 1 3.5 2 6.1
Fish and Products 1.0 11.7 0.8 9.6 1.11 29.3 0.81 23.0 93 21.0 82 15.9 n 0.1 n 0.1
Meat and Products 0.8 9.8 1.2 14.1 0.10 2.8 0.15 4.3 93 21.0 134 25.9 n 1.4 1 2.1
Poultry 0.2 2.8 0.4 4.4 0.08 2.1 0.13 3.5 69 15.5 122 23.5 1 2.0 1 3.9

Eggs 0.3 3.9 0.3 3.9 0.06 1.7 0.07 2.0 39 8.7 41 7.9 n n n n
Milk and Milk Products 0.1 1.2 0.2 1.7 0.42 11.1 0.56 15.8 27 6.1 32 6.2 1 4.0 1 5.9
Whole Milk 0.1 1.1 0.1 1.6 0.41 10.8 0.52 14.8 26 6.0 31 6.0 1 3.9 1 5.8
Milk Products n 0.1 n 0.1 n 0.4 n 1.0 n 0.1 1 0.2 n 0.1 n 0.1
Dried Beans, Nuts and Seeds 0.4 4.3 0.3 3.9 0.07 1.9 0.08 2.3 n 0.1 n 0.1 n 1.6 1 2.2
Vegetables 0.8 9.7 0.7 7.4 0.51 13.5 0.37 10.5 95 21.4 77 14.8 15 52.4 10 41.9
Green Leafy and Yellow Veg. 0.4 4.8 0.3 3.2 0.27 7.2 0.19 5.4 88 19.8 71 13.6 8 28.0 5 20.4
Other Vegetables 0.4 4.9 0.4 4.2 0.24 6.3 0.18 5.0 7 1.6 6 1.2 7 24.4 5 21.5
Fruits 0.1 1.8 0.2 1.7 0.05 1.2 0.05 1.4 3 0.8 4 0.7 6 20.2 6 22.6
Vitamin C-Rich Fruits n 0.3 n 0.3 n 0.2 n 0.3 2 0.4 2 0.3 2 8.3 2 9.7
Other Fruits 0.1 1.5 0.1 1.4 n 1.0 n 1.1 2 0.4 2 0.4 3 11.9 3 12.9
MISCELLANEOUS
0.5 6.0 0.5 5.9 0.22 5.9 0.22 6.1 6 1.5 8 1.5 2 8.5 3 10.6
Beverages 0.2 2.9 0.3 3.2 0.10 2.8 0.12 3.3 5 1.2 6 1.2 2 8.4 3 10.3
Condiments and Others 0.2 2.8 0.2 2.3 0.11 3.0 0.09 2.6 1 0.2 1 0.2 n 0.1 n 0.2
Others n 0.3 n 0.4 n 0.2 n 0.3 n n n n n n n n
TOTAL FOOD CONSUMED 8.3 100.0 8.8 100.0 3.78 100.0 3.52 100.0 442 100.0 517 100.0 28 100.0 25 100.0
208
209
THIAMIN (mg) RIBOFLAVIN (mg) NIACIN (mg)
Food Group/Sub-Group Rural Urban Rural Urban Rural Urban
Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 0.4 52.2 0.4 47.5 0.2 28.1 0.2 26.0 8.8 51.2 8.4 45.6
Rice and Products 0.3 38.8 0.3 33.0 0.1 20.5 0.1 16.6 7.9 46.0 7.2 39.1
Corn and Products n 2.3 n 1.3 n 1.5 n 1.5 0.1 0.8 0.1 0.5
Other Cereal Products 0.1 11.0 0.1 13.2 n 6.1 0.1 7.8 0.8 4.4 1.1 6.1
Starchy Roots and Tubers n 1.4 n 1.3 n 0.5 n 0.5 0.1 0.6 0.1 0.7
Sugars and Syrups n n n n n 0.5 n 0.4 n n n n
Fats and Oils n 0.7 n 0.8 n 0.2 n 0.1 n 0.2 n 0.2
BODY-BUILDING FOOD
Fish, Meat and Poultry 0.2 21.9 0.2 29.2 0.2 29.9 0.3 35.5 6.2 36.3 7.9 42.6
Fish and Products n 4.3 n 4.3 0.1 10.6 0.1 9.0 3.6 20.9 3.6 19.5
Meat and Products 0.1 16.0 0.2 22.2 0.1 12.3 0.1 15.8 1.5 8.6 2.2 11.9
Poultry n 1.7 n 2.7 n 7.0 0.1 10.6 1.2 6.7 2.1 11.1
Eggs n 1.9 n 1.9 0.1 10.7 0.1 10.1 n 0.1 n 0.1
Milk and Milk Products n 2.3 n 2.7 0.1 10.4 0.1 11.3 0.1 0.7 0.2 0.9
Whole Milk n 2.2 n 2.7 0.1 10.2 0.1 10.8 0.1 0.7 0.2 0.9
Milk Products n n n 0.1 n 0.2 n 0.5 n n n n
Dried Beans, Nuts and Seeds n 3.2 n 2.3 n 1.6 n 1.3 0.1 0.7 0.1 0.6
Vegetables 0.1 10.1 0.1 7.5 0.1 11.6 0.1 7.8 0.8 4.4 0.6 3.2
Green Leafy and Yellow Veg. n 3.6 n 2.5 n 6.8 n 4.2 0.4 2.1 0.3 1.4
Other Vegetables n 6.5 n 5.0 n 4.8 n 3.6 0.4 2.3 0.3 1.7
Fruits n 1.3 n 1.2 n 1.0 n 1.0 0.1 0.7 0.1 0.6
Vitamin C-Rich Fruits n 0.3 n 0.3 n 0.3 n 0.3 n 0.1 n 0.1
Other Fruits n 1.0 n 0.9 n 0.7 n 0.7 0.1 0.6 0.1 0.5
MISCELLANEOUS n 5.0 n 5.6 n 5.5 n 6.1 0.9 5.1 1.0 5.5
Beverages n 4.8 n 5.5 n 5.3 n 5.8 0.9 5.1 1.0 5.4
Condiments and Others n 0.1 n 0.1 n 0.1 n 0.1 n n n 0.1
Others n n n n n 0.1 n 0.1 n n n 0.1
TOTAL FOOD CONSUMED 0.7 100.0 0.8 100.0 0.7 100.0 0.8 100.0 17.2 100.0 18.4 100.0

Appendix 28. Mean per capita and percentage contribution of food group to energy and nutrient intake by wealth quintile:
ENERGY (kcal)
% % % % %
ENERGY-GIVING FOOD
Cereals and Cereal Products 1,221 75.0 1213 71.5 1,163 67.7 1122 64.0 1,085 59.7
Fats and Oils 96 5.9 106 6.3 112 6.5 118 6.7 127 7.0
BODY-BUILDING FOOD
Poultry 15 0.9 25 1.5 34 2.0 48 2.8 62 3.4
Eggs 20 1.2 28 1.6 29 1.7 29 1.7 31 1.7
Whole Milk 15 0.9 21 1.2 27 1.6 33 1.9 38 2.1
Milk Products 0 n 1 0.1 2 0.1 3 0.2 5 0.3
BODY - REGULATING FOOD
Vegetables 40 2.5 38 2.3 37 2.2 36 2.1 39 2.2
Green, Leafy and Yellow Veg. 18 1.1 15 0.9 14 0.8 13 0.7 13 0.7
Fruits 15 0.9 15 0.9 19 1.1 22 1.3 31 1.7
Other Fruits 14 0.8 13 0.8 16 0.9 20 1.1 27 1.5
MISCELLANEOUS 35 2.1 43 2.5 46 2.7 49 2.8 50 2.8
Beverages 33 2.0 38 2.3 41 2.4 41 2.3 40 2.2
Condiments and Others 1 0.1 2 0.1 2 0.1 4 0.2 5 0.3
Others 1 0.1 2 0.1 3 0.2 4 0.2 5 0.3

PROTEIN (g)
% % % % %
ENERGY-GIVING FOOD
Corn and Products 3 6.0 2 3.0 1 1.5 n 0.6 n 0.3
Starchy Roots and Tubers n 0.3 n 0.2 n 0.2 n 0.3 n 0.4
Sugars and Syrups n n n n n 0.1 n 0.1 n 0.1
Fats and Oils 1 1.2 n 0.7 n 0.8 n 0.6 n 0.6
BODY-BUILDING FOOD
Poultry 2 4.0 3 5.9 4 7.8 6 10.2 8 11.8
Eggs 2 3.7 2 4.7 2 4.5 3 4.4 3 4.2
Whole Milk 1 1.5 1 2.0 1 2.3 2 2.7 2 2.6
Milk Products n n n 0.1 n 0.1 n 0.2 n 0.3
Vegetables 2 4.1 2 3.4 2 3.0 2 2.7 2 2.7
Fruits n 0.3 n 0.3 n 0.3 n 0.4 n 0.5
Vitamin C-Rich Fruits n n n n n n n n n 0.1
Other Fruits n 0.3 n 0.2 n 0.3 n 0.3 n 0.4
MISCELLANEOUS n 0.9 1 1.0 1 1.0 1 1.1 1 1.1
Beverages n 0.8 n 0.8 n 0.8 n 0.8 1 0.8
Condiments and Others n n n n n n n 0.1 n 0.1
Others n n n 0.1 n 0.1 n 0.3 n 0.2

FAT (g)
% % % % %
ENERGY-GIVING FOOD
Corn and Products 1 2.0 n 1.0 n 0.6 n 0.3 n 0.2
Sugars and Syrups n 0.2 n 0.2 n 0.2 n 0.2 n 0.3
Fats and Oils 10 40.1 12 36.3 12 33.2 13 30.7 14 29.0
BODY-BUILDING FOOD
Poultry 1 3.2 1 4.4 2 5.1 3 6.6 4 7.4
Eggs 1 5.3 2 5.9 2 5.3 2 4.7 2 4.4
Whole Milk 1 2.8 1 3.2 1 3.5 2 3.7 2 3.2
Milk Products n 0.1 n 0.2 n 0.3 n 0.4 n 0.7
Dried Beans, Nuts and Seeds n 0.4 n 0.5 n 0.4 n 0.5 n 0.6
Vegetables n 1.4 n 1.0 n 0.8 n 0.6 n 0.6
Green, Leafy and Yellow Veg. n 0.7 n 0.5 n 0.4 n 0.3 n 0.2
Other Vegetables n 0.6 n 0.5 n 0.4 n 0.4 n 0.3
Fruits n 0.5 n 0.4 n 0.4 n 0.4 n 0.4
Vitamin C-Rich Fruits n n n n n n n n n 0.1
MISCELLANEOUS n 0.6 n 0.6 n 0.6 n 0.5 n 0.6
Beverages n 0.6 n 0.5 n 0.5 n 0.4 n 0.5

CARBOHYDRATES (g)
% % % % %
ENERGY-GIVING FOOD
Fats and Oils n 0.2 n 0.1 n 0.1 n 0.1 n 0.1
BODY-BUILDING FOOD
Fish and Products n 0.2 n 0.1 n 0.1 n 0.1 n 0.1
Poultry n n n n n n n n 0 n
Eggs n 0.1 n 0.1 n 0.1 n 0.1 n 0.1
Whole Milk 1 0.4 2 0.6 3 0.9 3 1.2 4 1.5
Milk Products n n n n n 0.1 n 0.1 n 0.1
Vegetables 7 2.4 7 2.4 7 2.4 7 2.4 7 2.6
Fruits 3 1.1 3 1.1 4 1.4 5 1.7 7 2.5
Vitamin C-Rich Fruits n 0.1 n 0.1 1 0.2 1 0.2 1 0.4
Other Fruits 3 1.0 3 0.9 4 1.2 4 1.5 6 2.2
MISCELLANEOUS 8 2.6 9 3.1 10 3.5 11 3.7 11 3.9
Beverages 7 2.4 8 2.8 9 3.1 9 3.1 9 3.1
Condiments and Others n 0.1 n 0.1 1 0.2 1 0.3 1 0.4
Others n 0.1 1 0.2 1 0.3 1 0.3 1 0.4

IRON (mg)
% % % %
Mean Mean Mean Mean Mean % cont
cont cont cont cont
ENERGY-GIVING FOOD
Corn and Products 0.2 2.2 0.1 1.2 0.1 0.9 n 0.5 n 0.4
Fats and Oils 0.1 2.0 0.1 1.1 0.1 0.8 0.1 0.6 0.1 0.5
BODY-BUILDING FOOD
Poultry 0.1 1.8 0.2 2.7 0.3 3.4 0.4 4.4 0.5 5.1
Eggs 0.2 3.3 0.3 4.2 0.3 4.1 0.4 3.9 0.4 3.8
Milk and Milk Products n 0.5 0.1 0.9 0.1 1.3 0.2 1.8 0.3 2.7
Whole Milk n 0.5 0.1 0.9 0.1 1.2 0.1 1.6 0.2 2.4
Vegetables 0.8 11.2 0.7 9.0 0.7 8.2 0.7 7.8 0.7 7.4
Green, Leafy and Yellow Veg. 0.5 6.2 0.4 4.4 0.3 3.7 0.3 3.3 0.3 3.0
Fruits 0.1 1.6 0.1 1.4 0.1 1.7 0.2 1.8 0.2 2.3
Vitamin C-Rich Fruits n 0.3 n 0.2 n 0.3 n 0.3 0.1 0.5
Other Fruits 0.1 1.4 0.1 1.1 0.1 1.3 0.1 1.5 0.2 1.8
MISCELLANEOUS 0.4 5.8 0.5 6.0 0.5 6.1 0.5 5.9 0.6 6.2
Beverages 0.2 2.4 0.2 2.9 0.3 3.1 0.3 3.1 0.4 3.7
Others n 0.2 n 0.3 n 0.6 n 0.4 n 0.3
TOTAL FOOD CONSUMED 7.4 100.0 8.0 100.0 8.6 100.0 9.1 100.0 10.0 100.0

CALCIUM (g)
% % % % %
ENERGY-GIVING FOOD
Corn and Products n 1.2 n 0.7 n 0.4 n 0.2 n 0.2
Starchy Roots and Tubers 0.05 1.5 n 1.0 n 0.9 0.05 1.3 0.06 1.4
Fats and Oils n 0.5 n 0.3 n 0.4 n1 0.4 n 0.4
BODY-BUILDING FOOD
Poultry 0.05 1.4 0.07 2.1 0.10 2.7 0.13 3.4 0.17 4.2
Eggs 0.05 1.4 0.07 1.8 0.07 1.9 0.07 1.9 0.08 1.9
Whole Milk 0.25 7.2 0.37 10.2 0.47 12.9 0.59 15.5 0.68 17.2
Milk Products n 0.1 n 0.3 n 0.6 n 0.9 0.06 1.5
Vegetables 0.53 15.1 0.46 12.8 0.43 11.8 0.40 10.5 0.42 10.6
Fruits n 1.0 n 1.1 0.05 1.3 0.06 1.5 0.07 1.9
Vitamin C-Rich Fruits n 0.2 n 0.2 n 0.2 n 0.3 n 0.4
Other Fruits n 0.8 n 0.9 n 1.0 0.05 1.2 0.06 1.5
MISCELLANEOUS 0.21 5.9 0.21 6.0 0.22 6.2 0.22 5.8 0.24 6.1
Beverages 0.09 2.5 0.10 2.9 0.11 3.1 0.11 3.0 0.14 3.5
Others n 0.1 n 0.2 n 0.3 n 0.3 n 0.3

VITAMIN A (mcg RE)
% % % % %
ENERGY-GIVING FOOD
Rice and Products n n n 0.1 n 0.1 n 0.1 n 0.1
Corn and Products n 0.1 n n 1 0.2 n 0.1 1 0.1
Starchy Roots and Tubers 1 0.2 n 0.1 n 0.1 1 0.1 1 0.1
Sugars and Syrups n n n n n n n n n 0.1
Fats and Oils n 0.1 1 0.2 1 0.2 1 0.2 2 0.3
BODY-BUILDING FOOD
Poultry 35 9.7 64 15.7 107 20.9 151 27.4 112 19.7
Eggs 29 8.2 41 9.9 42 8.2 43 7.7 45 7.8
Whole Milk 18 5.0 25 6.1 31 6.0 36 6.6 34 6.0
Milk Products n n n 0.1 1 0.1 1 0.2 2 0.4
Dried Beans, Nuts and Seeds n 0.1 n 0.1 n 0.1 n 0.1 1 0.1
Vegetables 105 29.0 86 21.0 82 16.0 77 14.0 84 14.7
Fruits 3 0.7 2 0.6 3 0.7 4 0.7 6 1.1
Other Fruits 1 0.4 1 0.3 2 0.4 2 0.4 3 0.6
MISCELLANEOUS 5 1.4 7 1.6 7 1.4 7 1.3 9 1.6
Beverages 3 1.0 5 1.3 6 1.3 7 1.2 8 1.4
Condiments and Others 1 0.4 1 0.3 1 0.2 1 0.1 1 0.2

VITAMIN C (mg)
% % % % %
ENERGY-GIVING FOOD
Cereals and Cereal Products n 0.5 n 0.5 n 1.3 n 0.8 1 1.7
Rice and Products n 0.2 n 0.1 n n n 0.1 n 0.2
Other Cereal Products n 0.1 n 0.2 n 0.2 n 0.3 n 0.7
Fats and Oils n 0.2 n 0.1 n 0.1 n n n n
BODY-BUILDING FOOD
Meat and Products n 0.9 n 1.3 n 1.9 1 2.1 1 2.1
Poultry n 1.1 1 2.3 1 3.0 1 4.3 1 3.4
Eggs n n n n n n n n n n
Whole Milk 1 2.0 1 3.9 1 5.0 2 6.1 2 6.6
Dried Beans, Nuts and Seeds n 1.4 n 1.8 1 2.3 n 1.8 1 1.8
Vegetables 15 57.4 13 55.4 12 48.2 12 42.8 13 37.4
Fruits 5 17.8 4 17.4 5 20.7 6 22.9 9 26.5
Other Fruits 3 11.0 2 10.7 3 11.9 4 13.6 5 14.0
MISCELLANEOUS 2 7.2 2 9.4 3 10.2 2 9.1 4 11.1
Beverages 2 7.0 2 9.2 3 10.0 2 8.9 4 10.9
Condiments and Others n 0.1 n 0.2 n 0.2 n 0.2 n 0.2

THIAMIN (mg)
% % % % %
ENERGY-GIVING FOOD
Sugars and Syrups n n n n n n n n n 0.1
BODY-BUILDING FOOD
Poultry n 1.0 n 1.6 n 2.1 n 2.9 n 3.0
Eggs n 1.7 n 2.1 n 2.0 n 1.9 n 1.8
Milk and Milk Products n 1.4 n 2.1 n 2.6 n 2.9 n 3.4
Whole Milk n 1.4 n 2.1 n 2.5 n 2.9 n 3.3
Vegetables 0.1 11.4 0.1 9.7 0.1 8.7 0.1 7.8 0.1 7.3
Green, Leafy and Yellow Veg. n 4.6 n 3.5 n 3.0 n 2.5 n 2.2
Fruits n 1.2 n 0.9 n 1.2 n 1.3 n 1.6
MISCELLANEOUS n 3.4 n 5.2 n 5.5 n 5.9 0.1 6.2
Beverages n 3.3 n 5.1 n 5.4 n 5.7 0.1 6.1

RIBOFLAVIN (mg)
% % % % %
ENERGY-GIVING FOOD
Other Cereal Products n 5.6 n 6.5 n 6.3 0.1 7.4 0.1 8.4
BODY-BUILDING FOOD
Meat and Products n 8.6 0.1 11.2 0.1 14.5 0.1 15.5 0.2 18.6
Poultry n 4.6 n 6.7 0.1 9.1 0.1 12.1 0.1 9.8
Eggs 0.1 10.0 0.1 11.8 0.1 10.6 0.1 10.0 0.1 9.6
Whole Milk n 8.3 0.1 9.9 0.1 10.9 0.1 11.9 0.1 11.1
Milk Products n 0.1 n 0.2 n 0.3 n 0.4 n 0.8
Vegetables 0.1 14.8 0.1 11.1 0.1 9.1 0.1 7.7 0.1 7.5
Green, Leafy and Yellow Veg. 0.1 9.5 n 6.5 n 5.1 n 4.0 n 3.6
Fruits n 0.9 n 0.7 n 0.9 n 1.0 n 1.5
MISCELLANEOUS n 4.8 n 5.9 n 5.8 n 5.9 0.1 6.1
Beverages n 4.7 n 5.8 n 5.6 n 5.6 0.1 5.7
Others n 0.1 n 0.1 n 0.1 n 0.2 n 0.2

NIACIN (mg)
% % % % %
ENERGY-GIVING FOOD
Corn and Products 0.2 1.5 0.1 0.8 0.1 0.5 n 0.2 0.1 0.2
Sugars and Syrups n n n n n n n n n n
Fats and Oils n 0.3 n 0.1 n 0.2 n 0.2 0.1 0.3
BODY-BUILDING FOOD
Poultry 0.7 4.5 1.1 6.4 1.5 8.6 2.1 11.1 2.7 12.8
Eggs n 0.1 n 0.1 n 0.1 n 0.1 n 0.1
Whole Milk n 0.3 0.1 0.6 0.1 0.8 0.2 1.0 0.3 1.4
Vegetables 0.8 5.0 0.7 4.1 0.7 3.7 0.6 3.4 0.7 3.2
Fruits 0.1 0.6 0.1 0.5 0.1 0.6 0.1 0.7 0.2 0.8
Other Fruits 0.1 0.5 0.1 0.4 0.1 0.5 0.1 0.6 0.1 0.6
MISCELLANEOUS 0.8 5.2 0.9 5.5 0.9 5.3 1.0 5.3 1.1 5.2
Beverages 0.8 5.1 0.9 5.5 0.9 5.2 1.0 5.2 1.1 5.0
Others n n n n n n n 0.1 n 0.1

221
Appendix 29. Mean per capita intake and percent contribution of food group to energy and nutrient intake: Philippines, 2018-2019
ENERGY-GIVING FOOD
Cereals and Cereal Products 1,167 17.9 25 12.1 5 4.1 254 22.6 3.9 12.2 1 7.2
Rice 959 14.7 20 9.7 1 1.0 217 19.3 2.7 8.4 1 5.3
Ordinary 958 14.7 20 9.7 1 1.0 216 19.3 2.7 8.4 1 5.3
Special n n n n n n n n n n n n
Glutinous 1 n n n n n n n n n n n
Rice Products 13 0.2 n 0.1 n n 3 0.3 0.1 0.2 n 0.1
Noodles (Bihon) 6 0.1 n n n n 1 0.1 n 0.1 n n

Rice cakes 4 0.1 n n n n 1 0.1 n 0.1 n n
Others 2 n n n n n 1 n n n n n
Corn 53 0.8 1 0.6 n 0.2 12 1.0 0.1 0.2 n 0.1
Milled 52 0.8 1 0.6 n 0.2 11 1.0 0.1 0.2 n 0.1
On the cob 1 n n n n n n n n n n n
Corn products 2 n n n n n n n n 0.1 n n
Corn starch n n n n n n n n n n n n
Others 1 n n n n n n n n 0.1 n n
Other Cereal Products 140 2.1 4 1.8 4 2.9 23 2.0 1.1 3.3 n 1.7
Pandesal (as flour) 25 0.4 1 0.4 n 0.2 5 0.4 0.2 0.7 n 0.1
Bread (as flour) 34 0.5 1 0.5 1 0.4 6 0.6 0.3 1.0 n 0.5
Cookies/biscuits (as flour) 21 0.3 n 0.2 1 0.7 3 0.3 0.1 0.3 n 0.2
Cakes/pastries (as flour) 12 0.2 n 0.1 n 0.3 2 0.2 0.1 0.3 n 0.2
Noodles 39 0.6 1 0.5 2 1.2 6 0.5 0.2 0.5 n 0.2
Flour (in own form) 2 n n n n n n n n 0.1 n n
Others 7 0.1 n 0.1 n 0.1 1 0.1 0.2 0.5 n 0.3
Starchy Roots and Tubers 11 0.2 n 0.1 n 0.1 2 0.2 0.1 0.3 n 0.3
Sweet potatoes, tubers, and products 2 n n n n n 1 n n 0.1 n 0.2
Potatoes and products 3 n n n n n 1 0.1 n 0.1 n 0.1
Cassava and products 2 n n n n n 1 n n 0.1 n n
Others 3 n n n n n 1 0.1 n 0.1 n 0.1
Sugars and Syrups 31 0.5 n n n 0.1 7 0.7 n 0.1 n 0.6
Sugars 23 0.3 n n n n 6 0.5 n 0.1 n 0.5
Refined 4 0.1 n n n n 1 0.1 n n n n
Brown 19 0.3 n n n n 5 0.4 n 0.1 n 0.5
Crude n n n n n n n n n n n n

Jams and Sweet 3 n n n n n 1 n n n n 0.1
Softdrinks 5 0.1 n n n n 1 0.1 n n n n
Sherbet, ice drop, ice candy, etc. n n n n n n n n n n n n
Fats and Oils 111 1.7 n 0.2 12 8.9 n n 0.1 0.3 n 0.1
Cooking oil (vegetable) 86 1.3 n n 10 7.2 n n n n n n
Coconut (as fat) 17 0.3 n 0.1 2 1.3 n n 0.1 0.2 n 0.1
Coconut grated (as fat) 2 n n n n 0.1 n n n n n n
Coconut gata (as fat) 15 0.2 n 0.1 1 1.1 n n 0.1 0.2 n n
Pork drippings and lard 1 n n n n 0.1 n n n n n n
Butter (as fat) n n n n n n n n n n n n
Margarine 1 n n n n n n n n n n n
Peanut butter 2 n n n n 0.1 n n n n n n
Other fats and oils 4 0.1 n n n 0.3 n n n n n n
BODY-BUILDING FOOD
Fish, Meat, and Poultry 224 3.4 22 10.8 14 10.6 2 0.2 2.2 6.9 1 8.8
Fresh fish 38 0.6 7 3.4 1 0.9 n n 0.4 1.2 n 2.0

Tulingan 4 0.1 1 0.4 n 0.1 n n n 0.1 n 0.1
Bangus 9 0.1 1 0.6 n 0.3 n n 0.1 0.2 n 0.2
Galunggong 4 0.1 1 0.4 n 0.1 n n 0.1 0.2 n 0.2
Dilis buo 1 n n 0.1 n n n n n n n 0.5
Alumahan 1 n n 0.1 n n n n n n n n
Tamban 2 n n 0.1 n 0.1 n n n 0.1 n 0.1
Dalagang bukid 1 n n 0.1 n n n n n n n n
Sapsap 1 n n n n n n n n n n n
Bisugo 1 n n 0.1 n n n n n n n n
Tilapya 6 0.1 1 0.5 n 0.2 n n n 0.1 n 0.3
Albakora/Tambakol 2 n n 0.2 n n n n n 0.1 n 0.1
Balila/Espada n n n n n n n n n n n n
Hasa-hasa 1 n n n n n n n n n n n
Lapu-lapu n n n n n n n n n n n n
Matangbaka 2 n n 0.2 n n n n n 0.1 n 0.1
Maya-maya n n n n n n n n n n n n
Salay-salay n n n n n n n n n n n n
Silinyasi/Tunsoy n n n n n n n n n n n n
Tanigi n n n n n n n n n n n n
Other fresh fish and cooked fish recipes 5 0.1 1 0.5 n 0.1 n n n 0.1 n 0.2
222
223
Dried fish (as fresh fish) 7 0.1 1 0.7 n 0.1 n n 0.1 0.5 n 1.7
Processed fish 10 0.2 1 0.6 1 0.4 n n 0.3 0.9 n 2.3
Bagoong (as fresh fish) 1 n n 0.1 n n n n 0.1 0.2 n 0.5
Patis N n n n n n n n n 0.1 n n
Canned fish, sardines, etc (as fresh fish) 8 0.1 1 0.4 n 0.3 n n 0.2 0.5 n 1.7
Smoked fish (all tinapa type) 1 n n 0.1 n n n n n 0.1 n 0.1
Other processed fish n n n n n n n n n n n n
Crustaceans and molluscs 5 0.1 1 0.4 n 0.1 n n 0.1 0.4 n 1.2
Shrimp (all types) 1 n n 0.1 n n n n n 0.1 n 0.2

Crabs 1 n n n n n n n n n n 0.2
Squid/octopus 1 n n 0.2 n n n n n 0.1 n 0.1
Tahong (mussels) 1 n n n n n n n n n n 0.1
Others 1 n n n n n n n n 0.1 n 0.4
Dried and processed (as fresh) n n n n n n n n n n n 0.1
Bagoong, alamang etc. (as fresh) n n n n n n n n n 0.1 n 0.2
Cooked/Mixed shellfish dishes n n n n n n n n n n n n
Fresh meat 91 1.4 5 2.4 8 5.9 n n 0.4 1.1 n 0.6
Pork 87 1.3 4 2.1 8 5.8 n n 0.3 0.9 n 0.5
Beef 4 0.1 1 0.2 n 0.1 n n 0.1 0.2 n 0.1
Carabeef n n n n n n n n n n n n
Other fresh meat n n n n n n n n n n n n
Organ meat 4 0.1 1 0.3 n 0.1 n n 0.2 0.6 n n
Pig 2 n n 0.1 n n n n 0.1 0.4 n n
Cow n n n n n n n n n n n n
Carabao n n n n n n n n n n n n
Chicken and other poultry 2 n n 0.1 n n n n n 0.1 n n
Other organ meats n n n n n n n n n n n n
Organ meat recipes (as fresh) n n n n n n n n n n n n
Liver spread n n n n n n n n n n n n
Processed meat (as fresh) 36 0.5 2 1.0 3 1.8 1 0.1 0.5 1.5 n 0.3
Popular processed meat (as fresh meat) 33 0.5 2 1.0 2 1.7 1 0.1 0.5 1.4 n 0.3
Canned (as fresh meat) 1 n n n n n n n n n n n
Cooked meat recipes 2 n n 0.1 n 0.1 n n n n n n

Poultry 33 0.5 4 2.0 2 1.4 n n 0.3 0.8 n 0.7
Chicken 33 0.5 4 2.0 2 1.4 n n 0.2 0.8 n 0.7
Other fowls 1 n n n n n n n n n n n
Eggs 27 0.4 2 1.2 2 1.4 n n 0.3 1.0 n 0.5
Hen's eggs 26 0.4 2 1.1 2 1.3 n n 0.3 1.0 n 0.4
Duck's eggs 1 n n n n 0.1 n n n n n n
Other eggs n n n n n n n n n n n n
Milk and Milk Products 30 0.4 1 0.6 1 1.0 3 0.2 0.1 0.4 n 3.5
Fresh whole milk n n n n n n n n n n n 0.1
Evaporated filled/recombined/whole milk 1 n n n n n n n n n n 0.1
Powdered milk (as whole milk) 25 0.4 1 0.6 1 0.8 2 0.2 0.1 0.3 n 3.1
Infant formula 6 0.1 n 0.1 n 0.1 1 0.1 0.1 0.2 n 0.7
Whole/full cream 1 n n n n n n n n n n 0.2

Filled 17 0.3 1 0.4 1 0.7 1 0.1 n 0.1 n 2.1
Skimmed 1 n n n n n n n n n n 0.2
Condensed milk (as whole milk) n n n n n n n n n n n n
Milk products (as whole milk) 2 n n n n 0.1 n n n n n 0.2
Cheese 1 n n n n n n n n n n 0.1
Other milk products 1 n n n n 0.1 n n n n n 0.1
Dried Beans, Nuts and Seeds 17 0.3 1 0.5 n 0.1 3 0.3 0.4 1.1 n 0.6
Mung beans and products 11 0.2 1 0.3 n n 2 0.2 0.1 0.4 n 0.2
Soybeans and products 4 0.1 n 0.1 n 0.1 1 0.1 0.2 0.6 n 0.3
Soybeans n n n n n n n n n n n n
Soy sauce 3 n n 0.1 n n 1 n 0.2 0.5 n 0.2
Soybean milk preparations n n n n n n n n n n n n
Other soybean products 1 n n 0.1 n n n n n 0.1 n 0.1
Nuts and products 1 n n n n n n n n n n n
Peanuts n n n n n n n n n n n n
Other Nuts and products n n n n n n n n n n n n
Other dried beans/seeds and products 2 n n n n n n n n 0.1 n 0.1
224
225
Green, Leafy and Yellow Vegetables 15 0.2 1 0.4 n 0.1 3 0.2 0.4 1.1 n 1.7
Green, leafy vegetables 7 0.1 1 0.3 n 0.1 1 0.1 0.3 0.9 n 1.6
Sweetpotato tops 1 n n n n n n n n 0.1 n 0.1
Kangkong 1 n n n n n n n n 0.1 n 0.1
Malunggay 3 n n 0.1 n n n n 0.1 0.2 n 0.6
Alugbati 1 n n n n n n n n 0.1 n 0.1

Pechay 1 n n n n n n n n 0.1 n 0.2
Gabi leaves 1 n n n n n n n n 0.1 n 0.2
Other green, leafy and cooked veg. 1 n n 0.1 n n n n 0.1 0.2 n 0.4
Squash fruit 7 0.1 n 0.1 n n 2 0.1 0.1 0.2 n 0.1
Carrot and other yellow vegetables 1 n n n n n n n n n n n
Vitamin C-Rich Fruits 4 0.1 n n n n 1 0.1 0.1 0.2 n 0.1
Tomatoes 2 n n n n n n n n 0.1 n n
Mango (green, semi-ripe, and ripe) 1 n n n n n n n n n n n
Papaya (semi-ripe and ripe) n n n n n n n n n n n n
Citrus fruits n n n n n n n n n n n n
Other Fruits and Vegetables 40 0.6 1 0.6 n 0.2 8 0.7 0.5 1.5 n 1.8
Other fruits 17 0.3 n 0.1 n 0.1 4 0.3 0.1 0.4 n 0.3
Bananas 14 0.2 n 0.1 n 0.1 3 0.3 0.1 0.3 n 0.2
Watermelon n n n n n n n n n n n n
Melon n n n n n n n n n n n n
Jackfruit n n n n n n n n n n n n
Pineapple n n n n n n n n n n n n
Young coconut n n n n n n n n n n n n
Kaimito n n n n n n n n n n n n
All other fruits 2 n n n n n n n n n n n
Other vegetables 22 0.3 1 0.5 n 0.1 4 0.4 0.4 1.1 n 1.5
Eggplant 3 n n 0.1 n n 1 n n 0.1 n 0.1
String beans 3 n n 0.1 n n n n 0.1 0.2 n 0.2
Abitsuelas n n n n n n n n n n n n
Other fresh leguminous pods n n n n n n n n n n n n
Jackfruit (unripe) 1 n n n n n n n n n n 0.1
Gourds (bottle and sponge) 1 n n n n n n n n n n 0.1

Mean \contribution Mean contribution Mean contribution Mean contribution Mean contribution Mean contribution
Green papaya 1 n n n n n n n n n n 0.2
Cabbage 1 n n n n n n n n 0.1 n 0.1
Ginger n n n n n n n n n 0.1 n n
Ampalaya (bitter gourd) Fruit 1 n n n n n n n n n n 0.1
Sayote fruit 1 n n n n n n n n 0.1 n 0.1
Okra 1 n n n n n n n n n n 0.1
Gabi stalk n n n n n n n n n n n n
Onion 3 n n n n n 1 n n 0.1 n 0.2
Garlic 2 n n 0.1 n n n n n 0.1 n n
Bamboo shoot n n n n n n n n n n n n
Pepper (all variety) n n n n n n n n n n n n
Banana heart 1 n n n n n n n n n n 0.1
All other vegetables 1 n n n n n n n n 0.1 n 0.1
Canned and processed fruits and vegetables (as fresh) 1 n n n n n n n n n n n

Fruit juices n n n n n n n n n n n n
Other canned and processed fruits (as fresh) 1 n n n n n n n n n n n
Canned and processed vegetables (as fresh) 1 n n n n n n n n n n n
MISCELLANEOUS 44 0.7 1 0.3 n 0.2 10 0.9 0.5 1.6 n 1.6
Salt n n n n n n n n 0.2 0.6 n 0.7
Coffee 25 0.4 n 0.2 n n 6 0.5 n 0.1 n 0.2
Tuba n n n n n n n n n n n n
Vinegar 1 n n n n n n n n n n n
Vetsin n n n n n n n n n n n n
Alcoholic beverages 2 n n n n n n n n n n 0.1
Cacao and chocolate-based beverages 4 0.1 n n n 0.1 1 0.1 0.2 0.6 n 0.3
Other beverages 8 0.1 n n n n 2 0.2 n 0.1 n 0.2
Soups n n n n n n n n n n n n
Condiments and spices 2 n n n n n n n n 0.1 n 0.1
Others 3 n n n n n 1 0.1 n 0.1 n 0.1
TOTAL FOOD CONSUMED 1717 26.3 55 26.7 36 26.8 293 26.1 8.5 26.7 4 26.9
226
227
Mean contribution Mean contribution Mean contribution Mean contribution Mean contribution
ENERGY-GIVING FOOD
Cereals and Cereal Products 16 0.9 n 0.3 0.4 13.4 0.2 7.3 8.6 0.6
Rice n n n n 0.3 9.6 0.1 5.0 7.6 0.5
Ordinary n n n n 0.3 9.6 0.1 5.0 7.6 0.5
Special n n n n n n n n n n
Glutinous n n n n n n n n n n
Rice Products n n n n n n n 0.1 n n
Noodles (Bihon) n n n n n n n n n n
Rice cakes n n n n n n n n n n
Corn n n n 0.1 n 0.5 n 0.3 0.1 n
Milled n n n n n 0.4 n 0.2 0.1 n
On the cob n n n 0.1 n n n n n n
Corn products n n n 0.1 n n n 0.1 n n
Corn starch n n n n n n n n n n
Others n n n 0.1 n n n 0.1 n n
Other Cereal Products 16 0.9 n 0.1 0.1 3.2 0.1 1.8 0.9 0.1
Pandesal (as flour) n n n n n 0.6 n 0.4 0.2 n
Bread (as flour) 4 0.2 n n n 0.8 n 0.5 0.3 n
Cookies/biscuits (as flour) 2 0.1 n n n 0.2 n 0.2 0.1 n
Cakes/pastries (as flour) 4 0.2 n n n 0.2 n 0.1 n n
Noodles 2 0.1 n n n 1.1 n 0.4 0.2 n
Flour (in own form) n n n n n n n n n n
Others 4 0.2 n 0.1 n 0.3 n 0.1 0.1 n
Starchy Roots and Tubers 1 n 2 2.4 n 0.4 n 0.1 0.1 n
Sweet potatoes, tubers, and products n n 1 0.8 n 0.1 n n n n
Potatoes and products n n 1 0.8 n 0.1 n 0.1 0.1 n
Cassava and products n n 1 0.5 n n n n n n
Others n n n 0.2 n 0.1 n n n n

Sugars and Syrups n n n 0.1 n n n 0.1 n n
Sugars n n n n n n n 0.1 n n
Refined n n n n n n n n n n
Brown n n n n n n n 0.1 n n
Crude n n n n n n n n n n
Jams and Sweet n n n n n n n n n n
Softdrinks n n n 0.1 n n n n n n
Sherbet, ice drop, ice candy, etc. n n n n n n n n n n
Fats and Oils 1 0.1 n n n 0.2 n n n n
Cooking oil (vegetable) n n n n n n n n n n
Coconut (as fat) n n n n n n n n n n
Coconut grated (as fat) n n n n n n n n n n
Coconut gata (as fat) n n n n n n n n n n
Pork drippings and lard n n n n n n n n n n
Butter (as fat) n n n n n n n n n n
Margarine n n n n n 0.2 n n n n

Peanut butter n n n n n n n n n n
Other fats and oils 1 n n n n n n n n n
BODY-BUILDING FOOD
Fish, Meat, and Poultry 290 16.7 1 1.2 0.2 6.7 0.2 8.7 6.9 0.5
Fresh fish 31 1.8 n n n 0.9 0.1 2.0 2.6 0.2
Tulingan 3 0.2 n n n 0.3 n 0.3 0.5 n
Bangus 9 0.5 n n n n n 0.2 0.5 n
Galunggong 3 0.2 n n n 0.2 n 0.3 0.3 n
Dilis buo 1 n n n n n n n n n
Alumahan n n n n n n n 0.1 0.1 n
Tamban n n n n n n n 0.1 0.1 n
Dalagang bukid n n n n n n n n n n
Sapsap n n n n n n n n n n
Bisugo n n n n n n n n n n
Tilapya 4 0.2 n n n 0.1 n 0.4 0.3 n
Albakora/Tambakol 3 0.1 n n n n n 0.1 0.3 n
Balila/Espada n n n n n n n n n n
Hasa-hasa 1 n n n n n n n n n
228
229
Lapu-lapu n n n n n n n n n n
Matangbaka 3 0.2 n n n 0.1 n 0.1 0.2 n
Maya-maya n n n n n n n n n n
Salay-salay n n n n n n n n n n
Silinyasi/Tunsoy n n n n n n n n n n
Tanigi n n n n n n n n n n
Other fresh fish and cooked fish recipes 4 0.2 n n n 0.1 n 0.2 0.2 n
Dried fish (as fresh fish) 4 0.2 n n n n n 0.2 0.4 n
Processed fish 43 2.5 n n n 0.1 n 0.3 0.5 n
Bagoong (as fresh fish) 1 n n n n n n 0.1 n n
Patis n n n n n n n n n n
Canned fish, sardines, etc (as fresh fish) 39 2.3 n n n n n 0.1 0.3 n
Smoked fish (all tinapa type) 3 0.2 n n n n n 0.1 0.1 n
Other processed fish n n n n n n n n n n
Crustaceans and molluscs 11 0.7 n n n 0.1 n 0.2 0.1 n
Shrimp (all types) 1 0.1 n n n n n n n n
Crabs 2 0.1 n n n n n 0.1 n n
Squid/octopus 4 0.2 n n n n n n 0.1 n
Tahong (mussels) 2 0.1 n n n n n n n n
Others 1 n n n n n n n n n
Dried and processed (as fresh) n n n n n n n n n n
Bagoong, alamang etc. (as fresh) 1 0.1 n n n n n n n n
Cooked/Mixed shellfish dishes n n n n n n n n n n
Fresh meat 22 1.3 n 0.2 0.1 4.3 0.1 2.2 1.3 0.1
Pork 22 1.2 n 0.2 0.1 4.2 0.1 2.0 1.2 0.1
Beef 1 n n n n 0.1 n 0.2 0.1 n
Carabeef n n n n n n n n n n
Other fresh meat n n n n n n n n n n
Organ meat 168 9.7 1 0.6 n 0.2 0.1 2.4 0.2 n
Pig 80 4.6 n 0.2 n 0.1 n 0.8 0.1 n
Cow 2 0.1 n n n n n n n n
Carabao 1 n n n n n n n n n
Chicken and other poultry 84 4.8 n 0.4 n 0.1 n 1.5 0.1 n
Other organ meats n n n n n n n n n n

Organ meat recipes (as fresh) n n n n n n n n n n
Liver spread 1 0.1 n n n n n n n n
0.
Processed meat (as fresh) 4 0.2 n n n 0.6 n 0.7 n
4
Popular processed meat (as fresh meat) 3 0.2 n n n 0.5 n 0.6 0.3 n
Canned (as fresh meat) n n n n n n n n n n
Cooked meat recipes n n n n n 0.1 n 0.1 0.1 n
Poultry 8 0.4 n 0.4 n 0.5 n 0.8 1.4 0.1
Chicken 7 0.4 n 0.4 n 0.5 n 0.7 1.4 0.1
Other fowls n n n n n n n n n n
Eggs 40 2.3 n n n 0.5 0.1 2.8 n n
Hen's eggs 38 2.2 n n n 0.5 0.1 2.7 n n
Duck's eggs 2 0.1 n n n 0.1 n 0.1 n n
Other eggs n n n n n n n n n n

Milk and Milk Products 29 1.7 1 1.3 n 0.7 0.1 2.9 0.1 n
Fresh whole milk n n n n n n n n n n
Evaporated filled/recombined/whole milk 1 n n n n n n 0.1 n n
Powdered milk (as whole milk) 27 1.6 1 1.3 n 0.6 0.1 2.7 0.1 n
Infant formula 2 0.1 n 0.6 n 0.2 n 0.3 0.1 n
Whole/full cream n n n n n n n 0.2 n n
Filled 25 1.4 n 0.6 n 0.4 0.1 2.1 0.1 n
Skimmed n n n n n n n 0.1 n n
Condensed milk (as whole milk) n n n n n n n n n n
Milk products (as whole milk) 1 n n n n n n 0.1 n n
Cheese n n n n n n n n n n
Other milk products 1 n n n n n n 0.1 n n
Dried Beans, Nuts and Seeds n n n 0.5 n 0.7 n 0.4 0.1 n
Mung beans and products n n n 0.5 n 0.6 n 0.3 0.1 n
Soybeans and products n n n n n n n 0.1 n n
Soybeans n n n n n n n n n n
Soy sauce n n n n n n n 0.1 n n
Soybean milk preparations n n n n n n n n n n
Other soybean products n n n n n n n n n n
230
231
Nuts and products n n n n n n n n n n
Peanuts n n n n n n n n n n
Other Nuts and products n n n n n n n n n n
Other dried beans/seeds and products n n n n n 0.1 n n n n
Green, Leafy and Yellow Vegetables 81 4.6 7 6.8 n 0.8 n 1.5 0.3 n
Green, leafy vegetables 61 3.5 6 6.5 n 0.5 n 1.2 0.2 n
Sweetpotato tops 9 0.5 n 0.1 n 0.1 n 0.1 n n
Kangkong 4 0.2 n n n n n 0.1 n n
Malunggay 22 1.3 3 3.2 n 0.2 n 0.5 0.1 n
Alugbati 3 0.2 n n n n n 0.1 n n
Pechay 3 0.2 1 1.3 n 0.1 n 0.1 n n
Gabi leaves 5 0.3 1 0.9 n n n 0.1 n n
Other green, leafy and cooked veg. 14 0.8 1 0.9 n 0.1 n 0.2 n n
Squash fruit 6 0.3 n 0.3 n 0.3 n 0.3 0.1 n
Carrot and other yellow vegetables 14 0.8 n 0.1 n n n n n n
Vitamin C-Rich Fruits 3 0.2 3 2.6 n 0.2 n 0.1 0.1 n
Tomatoes 1 0.1 n 0.2 n 0.1 n 0.1 n n
Mango (green, semi-ripe, and ripe) 1 0.1 1 1.0 n n n n n n
Papaya (semi-ripe and ripe) n n 1 0.5 n n n n n n
Citrus fruits n n n 0.4 n n n n n n
Others n n 1 0.5 n n n n n n
Other Fruits and Vegetables 7 0.4 9 9.5 n 1.7 n 1.3 0.4 n
Other fruits 2 0.1 3 3.3 n 0.2 n 0.2 0.1 n
Bananas 2 0.1 3 2.9 n 0.2 n 0.1 0.1 n
Watermelon n n n 0.1 n n n n n n
Melon n n n n n n n n n n
Jackfruit n n n n n n n n n n
Pineapple n n n 0.1 n n n n n n
Young coconut n n n n n n n n n n
Kaimito n n n n n n n n n n
All other fruits n n n 0.2 n n n n n n
Other vegetables 5 0.3 6 6.0 n 1.4 n 1.1 0.3 n
Eggplant n n n 0.3 n 0.3 n 0.2 0.1 n
String beans 2 0.1 n 0.2 n 0.3 n 0.3 0.1 n

Mean contribution
Mean contribution
Mean contribution
Mean contribution
Mean contribution
Abitsuelas n n n 0.1 n n n n n n
Other fresh leguminous pods n n n 0.1 n 0.1 n n n n
Jackfruit (unripe) n n n 0.2 n 0.1 n n n n
Gourds (bottle and sponge) n n n 0.2 n 0.1 n n n n
Green papaya n n 1 1.0 n n n n n n
Cabbage n n 1 0.9 n 0.1 n 0.1 n n
Ginger n n n n n n n n n n
Ampalaya (bitter gourd) Fruit n n n 0.1 n 0.1 n 0.1 n n
Sayote fruit n n n 0.2 n n n n n n
Okra 1 n n n n 0.1 n 0.1 n n
Gabi stalk n n n 0.1 n n n n n n
Onion n n n 0.3 n 0.1 n n n n
Garlic n n n 0.1 n 0.1 n n n n
Bamboo shoot n n n 0.1 n n n n n n
Pepper (all variety) 1 n 1 0.8 n n n n n n
Banana heart n n n 0.2 n n n n n n
All other vegetables n n 1 1.3 n 0.1 n 0.1 n n

Canned and processed fruits and vegetables (as fresh) n n n 0.1 n n n n n n
Fruit juices n n n n n n n n n n
Other canned and processed fruits (as fresh) n n n n n n n n n n
Canned and processed vegetables (as fresh) n n n 0.1 n n n n n n
MISCELLANEOUS 7 0.4 3 2.5 n 1.4 n 1.5 0.9 0.1
Salt n n n n n n n n n n
Coffee n n n n n n n 0.5 0.7 n
Tuba n n n n n n n n n n
Vinegar n n n n n n n n n n
Vetsin n n n n n n n n n n
Alcoholic beverages n n n n n n n n n n
Cacao and chocolate-based beverages 5 0.3 1 0.8 n 1.3 n 0.9 0.2 n
Other beverages 1 0.1 2 1.7 n n n n n n
Soups n n n n n n n n n n
Condiments and spices 1 0.1 n n n n n n n n
TOTAL FOOD CONSUMED 474 27.3 27 27.3 0.8 26.6 0.7 26.8 396.2 26.1
232
Appendix 30. Household Food Consumption Questionnaire





Appendix 31. Individual Food Consumption Questionnaire: Booklet 10A - Children, 0 to 36

months (≤3.0 Years Old)





Appendix 32. Individual Food Consumption Questionnaire: Booklet 10B - Children >3.0 (37 Months) to
14.99 years Old



Appendix 33. Individual Food Consumption Questionnaire: Booklet 10C - 15 Years old and Above



Annex 1. List of 2018 Personnel
TEAM I
Team Coordinator Ma. Lilibeth P. Dasco
Alternate Team Coordinator Crisanta M. Delos Reyes / Maylene P. Cajucom
Assistant Team Coordinator Taharudin B. Rachman
Field Monitoring Supervisor (Biochemical) Ma. Karyn B. Vallejo

Fritz Jerald C. Pinlac
Statistician Cheder B. Sumangue
Information Technologist/ Programmer John Carlo Velasquez and Archie C. Umlas
Special Disbursing Officer Ma. Lilibeth P. Dasco and Ma. Sheryl C. Velasco
Team Leader (Technical) Kathrina N. Almenie May Jane D. Patnaan

Marites E. Ambayec Alysya Marie D. Pedraza
Jannet O. Gutierrez Ma. Cristina Velez
Juliet P. Julia Lorelane C. Ramirez
Paula Joy C. Escanilla (Makati 2019) Riza B. Esmeralda (Makati 2019)
Melody H. Lamangen Carol Fe C. Repil (Makati 2019)
Team Leader (Operations) Mary Grace E. Adolfo Melody O. Lamangen

Chriseldy S. America Diana C. Lodriguito
Janine Ruth S. Barrozo Dianne Leticia A. Lambito
Arvin Bayaca (Makati 2019) Cristy T. Agpalo
Rachelle G. Dela Cruz (Makati 2019) Erwin Ray E. Octavio
Matthew Raul C. Quidato Jr. Christian Allan L. Sanvictores
Maelyn R. Tan (Makati 2019)
Anthropometric Researchers Marnellie S. Abanilla Bernie John G. Gentoba

Adrian Jay A. Almario Ben-Nasir J. Jala
Richzanne Grace S. Arrojado Anthony S. Jamela
Charlene G. Batusin-in Ginivie Y. Rendon
Trisha Kaye D. Butlay Janet D. Salomes
Ma. Leica Grace V. Cabinbin Wilson Y. Sevilla
Jasmin S. Dinopol Christine E. Su
Kathleen Ruth Terese P. Dolores Victor Emman D. Monzon
Aiza S. Getalla Erwin Y. Salen
Joshua Elijah L. Lira Erwin Ray E. Octavio
Matthew Raul C. Quidato Jr. Yazshel R. Cabilto (Makati 2019)
Kathleen Hope S. Asumo (Makati 2019) Ray Mark Dela Riarte (Makati 2019)
April Clarinelle Aztryd Balbesino (Makati 2019) Rogelio C. Eijansantos (Makati 2019)
John Fred I. Inson (Makati 2019) Chris Roi A. Marcos (Makati 2019)
Tricia May P. Cuaresma (Makati 2019) Clara A. Mangsan (Makati 2019)
Dietary Researchers Medarcha S. Adjajul Raiza B. Jama

Stephanie C. Barrio Noime M. Loable
Kimberly M. Basiya Charlene B. Onas
Charlene C. Bragasin Maria Cassandra B. Ortaliz
Nylisa Joie D. Bron Jonah Mae J. Padernal
Kayla Anne D. Calumpong Eloisa Luz C. Prado
Rachelle G. Dela Cruz Danisse Nicole G. Quindo
Cassandra A. Eparwa Dianne B. Delos Reyes
Jane M. Fernandez Jan Abigail C. Sablon
Kathleen Jane K. Gabuya Novee Marie P. Salas
Anna Jane L. Gio Noeme N. Taglinao
Ellanie C. Guillermo Dovie Dawn A. Vergara
Kristine Mae N. Esparas Lailanie M. Entol
Cristy T. Agpalo Aimee O. Rubia
Carol Fe C. Repil Eugene Joseph M. Javier (Makati 2019)
Zamubec Alomar C. Adlawan (Makati 2019) Maria Belinda D. Miguel (Makati 2019)
Sitti Nadzra B. Alpha (Makati 2019) Erica M. Marquez (Makati 2019)
Michelle T. Delima (Makati 2019) Fenina Gloria A. Osorio (Makati 2019)
Nikka Marie V. Oliver (Makati 2019)

TEAM I (continuation)
Biochemical Researchers John Vincent B. Canlas John Gideon A. Narvaez
Coreen Maurice I. Gianan Cristine Joy F. Sedano
Kurt Ivan M. Hernandez Mica Gelline T. Villalon
Nathalie Mae I. Vega (Makati 2019) Judy Mae H. Alfonso (Makati 2019)
Jomel A. Bautista (Makati 2019) Efren Justine D. Larquezo (Makati 2019)
Sofia Ann A. Dotollo (Makati 2019) Cielo B. Ujano (Makati 2019)
Mark Lester Aragon (Makati 2019)
Clinical and Health Researcher Hardy John F. Daria Kurt A. Onglatco

Van Jay B. Degala Jeanifer G. Quistadio
Dianne Leticia A. Lambito Roarke Luigi C. Virtudazo
Krizzle Love J. Bulaga Happie C. Capapas
Karl H. Segovia Eroe B. Evangelista (Makati 2019)
Rahina A. Abdurahman (Makati 2019) Eunice Grace A. Dolendo (Makati 2019)
Ceres Joy S. Sanajon (Makati 2019) Mikhail S. Reyes (Makati 2019)
Science Aides Dustin A. Amigo Harold E. Dorado

Alvin N. Angeles Dennis F. San Gabriel
Joseph R. Bustos Elmer J. Ramat
Ariel C. Umlas

TEAM II
Team Coordinator Cristina G. Malabad
Assistant Team Coordinator Agape Paula D. Apolinar
Field Monitoring Supervisor (Biochemical) Dan Emil G. Florendo
Nico Antonio P. Cortez
Statistician Apple Joy D. Ducay
Information Technologist/ Programmer Aaron Gregor DL. Lim
Special Disbursing Officer Cristina G. Malabad, Nelisa P. Cortez, and Juamina Belen T. Quiogue
Team Leader (Technical) Janina Krishna D. Cabello Jay S. Paniterce

Rica Paula M. Domingo Annieza H. Santiago
Rod Paulo B. Lorenzo Rhenalyn V. Templo
Alden G. Acedera
Team Leader (Operations) Allan Cadalzo Emraida A. Mamalumpon

Katrina R. Camba Kenneth V. Nunez
Nilo S. Canlas Emely G. Sanson
Crislyn Amor D. Cabilbigan
Anthropometric Researchers Reinna Joy M. Alpas Alyssa D. Luminarias

Retchil A. Amper Noraida A. Masdal
Jenefer L. Aragon George Michael A. Pimentel
Marilou G. Avila John Brix D. Pares
Cedie R. Balbin Kim Irvin T. Protacio
Aprilyn E. Cagabhion Jaruis Roi A. Rubia
Rachel N. Espartero Darwisa C. Saed
Nafiza Gail P. Welba Diana Jean A. Umali
Joanne A. Eugenio Valerie Kaye A. Visitacion
Margielyn B. Icao Krystyl Almerie A. Coresis
Cheryl R. Usman Sarah R. Devanadera
Marvin G. Parel Rogelio C. Eijansantos
Althea Joy L. Benitez
Dietary Researchers Jazzrel L. Abucejo Genesel Colline M. Javier

Anne Gelnette R. Bautro Sebastian Laureti T. Macalalad
Theresa Marie Bernabe Maria Thea Jophiel C. Maximo
Rebekkah Ann F. Bunag Ariane Rose I. Morales
Crislyn Amor D. Cabilbigan Mary Anne P. Padilla
Jamellah R. Daanoy Marvin G. Parel
Irene C. De Eyoy Carolyn May R. Pintes
Jenna B. Delos Santos Mary Jean Crystel F. Rico
Daryl Joy N. Devarbo Tyzine T. Sagayo
Joelean Zephanie E. Escote Rose Jane M. San Juan
Chelsea M. Flores Karla Mae L. Tejon
Lorilyn Alyssa F. Gonzales Jeraldine M. Zapanta
Rose Ann C. Algura Althea Joy L. Benitez
Genebel B. Balanggi Edelyn A. Pablo
Odessa L. Panliboton Maritess R. Naranja
Mae Elizabeth S. Galon Ann Pauline A. Mendoza
Biochemical Researchers Mark Lesther V. Aragon Rhia N. Pedroche

Stephen Paul B. Ortia Jeet Syra Mae E. Tabon
Maria Chrizel B. Esguerra Louella L. Tan
Millicent Ann A. Cabarle
Clinical and Health Researcher Gwyn Mhar N. Fulgar Efrelee M. Paz

Maverick Mitchell M. Lopez Mikhail S. Reyes
Jeanne Mariel C. Odoño Matthew M. Wang
Science Aides Arden P. Andres Reynante C. Pacaña

Abbey V. Bacay Benjamin A. Salamera
Mike Angelo V. Cabanes Junel C. Trinidad
Raylin M. Sarad Allan Paulo B. Paladan
Ricarte Q. Dayrit

TEAM III
Team Coordinator Chona F. Patalen
Alternate Team Coordinator Charina A. Javier
Assistant Team Coordinator Amparo D. Rivero

Juliet P. Julia
Field Monitoring Supervisor (Biochemical) Gina M. Javier

Dan Emil G. Florendo
Statistician Eldridge B. Ferrer
Information Technologist/ Programmer Edward Regis B. Valdez

Yonard Abucay
Special Disbursing Officer Chona F. Patalen, Charina A. Javier, and Maria Belina N. Nueva España
Team Leader (Technical) Christian Allan L. Sanvictores Marjhorie C. Bustenera

Reina B. Esmeralda Alden G. Acedera
Caryl Denn S. Tejero Michael A. Barandino
Rose Ariane Gay C. Fajerga Rod Paulo B. Lorenzo
Team Leader (Operations) Jennifer D. Gabriel Jenelyn B. Espara

Cristina N. Dasco Sarah E. Guinto
Martino A. Biluan Noelle P. Penueco
Hannah May M. Aragona
Anthropometric Researchers Jenny Ann P. Bacagan Marina B. Palos

Prescila A. Calis Jennymier A. Pelitan
Claudette M. Carlos Angel T. Sorano
Allain Louise P. Dalisay Kristel Mae C. Martin
Riza O. Ket-Eng Carlie Grace D. Bagaforo
Lona May P. Quirino Illac Greg Vincent Taylaran
Clara A. Mangusan Janelle Anne G. Vinoya
Dyna Rose S. Mariano Rucel D. Yadan
Muslima S. Masibpal Donalyn S. Bestre
Mia Khay C. Liggayo Mary Joyce M. Tayaban
Joyce S. Tangec
Dietary Researchers Kryztal Jane N. Abando Mark Anthony A. Garcia

Jessica C. Alawas Remedios P. Garcia
Kris L. Ba-a Rhea A. Lingbanan
Joan C. Baliw-an Heloisa I. Macanes
Jessamine A. Bangkilas Caroline D. Palgue
Ornalyn S. Batani Jeanelle B. Pitas
Fely Grace B. Calabias Lona May P. Quirino
Bernalyn G. Calay Ma. Josyle S. Ruelo
Roselyn B. Cerio Cherry Mae L. Salinas
Jinky B. Cumti Aprille C. Sayucop
Andren D. Detoya Van Ira C. Ulatan
Mercy B. Dulnuan Roselle G. Kiaso
Jenifer M. Gacita Hannah May M. Aragona
Karen Joyce G. Gomez Sherlyn R. Longcob
Lyle Daryll D. Casas Christine Joy B. Ewayan
Biochemical Researchers Nathalie Mae I. Vega Khey Anne T. Tulali

Elorah Marie B. Lanting Atocha Amor M. Eguia
Jeff McRowen A. Espulgar Kresamie A. Villar
Alvin John L. Erese Carmela Joy B. Irupang
Jerniely P. Mahilum Ralf Kevin I. Piano
Clinical and Health Researcher Sharme B. Malangay Dennis B. Estepa

Eroe B. Evangelista Noelle P. Penueco
Maribeth G. Figueroa Arceli P. Sadya-as
Cristin V. Talamante
Science Aides Edwin C. Bueno Milfred P. Paca-anas

Gener N. Santos Emiliano A. Dela Torre, Jr.
Jorge C. Llera Timothy James C. Logronio

TEAM IV
Team Coordinator Eva A. Goyena / Mildred O. Guirindola
Alternate Team Coordinator Josie Platon-Desnacido
Assistant Team Coordinator Sharon B. Marasigan
Field Monitoring Supervisor (Biochemical) Robin E. Nejal
Statistician Ma. Lynell V. Maniego
Information Technologist/ Programmer Aaron Paul de Leon

John Carlo Velasquez
Special Disbursing Officer Dulce S. Concepcion and Josie Platon-Desnacido
Team Leader (Technical) Laarni F. Bueno Maricar B. Sangalang

Paula Joy C. Escanilla Jenny Lyn V. Suarez
Riza B. Esmeralda Czarina Anne A. Villareiz
Mariz A. Cahayag
Team Leader (Operations) Arcelyn G. Arahan Edelisa V. Hilario

Arvin J. Bayaca Dayana R. Kaing
Ma. Justine Camille S. Sabino Ricky E. Reovoca
Kimberly V. Dorig Steffany Jim Q. Perez
Anthropometric Researchers Rahina A. Abduraham Bidzmar R. Ismail

Elvin Ralph F. Aguilar Jocelyn S. Jaafar
Edison C. Ballaho Chris Roi A. Marcos
Cyndrelle Janine F. Marcos Yunos A. Muksan
Debbie L. Bernadez Queencess Mae Nalam
Rhidzwan I. Tuttuh Raquel M. Poldo
Tricia May P. Cuaresma Sheila Marie M. Remon
Ray Mark Dela Riarte Delfie Von A. Raganas
Jayzon R. Esteves Jasper Brian C. Yap
Aziza Alimah M. Tan Cathy Mae N. Banaybanay
Sarah Jane B. Bernaldez Jhann Louie H. Pimentel
Alyssa Joyce D. Castillo
Dietary Researchers Marianne S. Abanilla Nurmina T. Indasan

Zamubec Alomar C. Adlawan Rashina L. Madjales
Sitti Nadzra B. Alpha Apple Mae B. Magsayo
Rashida G. Basaluddin Maria Belinda D. Miguel
Mayvel M. Bustamante Noemie U. Obida
Re’an B. Cariaga Samantha Angeline D. Quidor
Carmel April Joy M. Carnable Christine Jane M. Rafales
Michelle T. Delima Shelly Jane S. Ramos
Chanice Mariane H. Dimasuay Armida M. Reales
Masmona S. Gani Jennylyn C. Velasquez
Ma. Rozelyn S. Garcia Maelyn R. Tan
Samara H. Hakimin Rowence F. Zorilla
Khadija K. Abdulmandangan
Biochemical Researchers Jonel A. Bautista Neah Fe Cañada

Phoebe Hannah C. Bauzon Angelyn P. San Miguel
Rendal Sarah Grace P. Garingo Marycon T. Tegio
Ana Josephine P. Solicar Eren Justine D. Largueza
Khey Anne T. Tutali Angelyn P. San Miguel
Matthew Brando C. Pecadizo Patricia Gilyn V. Sanchez
Clinical and Health Researcher Shanielle Dawn B. Tumanda Rosana C. Paccial

Mary Kristal Helen A. Cajalne Yazshel R. Cabilto
Joelyn L. Kawaguchi Cerees Joy S. Sanajon
Krizzle Love J. Bulaga
Science Aides Edwin D. Bengco Rhonel S. Lachica

Arjay R. Bustos Gerald M. Paca-anas
Angelo B. Jore Regulo B. Villanueva
Noel P. Bernales

Annex 2. List of 2019 Personnel

TEAM I
Team Coordinator Ma. Lilibeth P. Dasco
Assistant Team Coordinator Kathrina N. Almenie

(May - December 2019)
Taharudin Rachman
(February - May 2019)
Field Monitoring Supervisor John Vincent B. Canlas

(Biochemical) (September - December 2019)
Coreen Maurice I. Gianan
(May - September 2019)
Kurt Ivan M. Hernandez
Survey Aide Supervisor Gener N. Santos

Statistician Cheder B. Sumague
Information Technologist/ Manilyn M. Bantang
Programmer
Special Disbursing Officer Ma. Lilibeth P. Dasco
Shery C. Velasco
Team Leader (Technical) Caryl Denn S. Tejero Marianne S. Abanilla
Cristilyn Amor D. Cabilbigan Matthew Raul C. Quidato Jr.
(September - December 2019) (August - December 2019)
Dayana R. Kaing Rhenalyn V. Templo
Hannah May M. Aragona Rica Paula M. Domingo
(September - December 2019) (February - September 2019)
Kathrina N. Almenie Rose Ariane Gay C. Fajerga
Team Leader (Operations) Alexandria Daryll Anne F. San Juan Hannah May M. Aragona
(September - December 2019) (February - September 2019)
Allan A. Cadalzo Jan Abigail C. Sablon
(July - September 2019)
Casandra A. Eparwa Jasmin S. Dinopol
(July - September 2019) (September - December 2019)
Charlene G. Batusin-in Matthew Raul C. Quidato Jr.
(September - December 2019) (February - August 2019)
Christian Allan L. Sanvictores Rebekkah Ann F. Bunag
(February - May 2019) (September - December 2019)
Crislyn Amor D. Cabilbigan Rowence F. Zorilla
(February - June 2019) (September - December 2019)
Cristy T. Agpalo Trisha Kaye D. Butlay
(September - December 2019)
Anthropometric and Almira Jane B. Lacasa Mary Joyce M. Tayaban

Clinical - Health Researchers Annielyn B. Laborte Merri Chris H. Caparida
Bidzmar R. Ismail Milky Jan G. Ortiz
Ceres Joy S. Sanajon Muslima S. Masibpal
Cheryl R. Usman Paula Mae V. Malano
Claudette M. Carlos Ray Mark B. Dela Riarte
Darwisa C. Saed Riza O. Ket-Eng
Dexter G. Tabud Rollayne Mae Q. Balano
Donalyn S. Bestre Rosana C. Paccial
Happie C. Capapas Rowence F. Zorilla
Ivy Jell C. Condaya Sandra O. Dalapus
Jan Abigail C. Sablon Sheila Marie M. Remon
Jasmin S. Dinopol Trisha Kaye D. Butlay
Jumma Mae D. Castillones Valerie Kaye A. Visitacion
Ma. Cindi F. Solomon Yazshel R. Cabilto

TEAM I (continuation)
Dietary Researchers Alexandria Darryl Anne F. San Juan Katrina Mae R. Camba
Andren D. Detoya Kristine M. Belisario
Apple Mae B. Magsayo Maria Belinda D. Miguel
Carissa Vina E. Ruiz Maria Renali Fae M. Evagelista
Charlene G. Batusin-in Medarcha S. Adjajul
Chelsea M. Flores Michelle T. Delima
Christine Joy B. Eyawan Nurmina O. Salamuddin
Cristine Jane M. Rafales Paula Mae V. Malano
Dayana R. Kaing Rebekkah Ann F. Bunag
Dexter G. Tabud Rollayne Mae Q. Balano
Eugene Joseph M. Javier Rowence F. Zorilla
Heloisa I. Macanes Sandra O. Dalapus
Jeanelle B. Pitas Stephanie C. Barrio
Jenny Rose Malaque Theresa Marie Bernabe
Jonah Mae J. Padernal Van Ira C. Ulatan
Kathleen Jane K. Gabuya
Biochemical Researchers Eren Justine D. Largueza Michelle Anne C. Sanchez

Jonel A. Bautista Nathalie Mae I. Vega
Judy Mae H. Alfonso Rens Jeffrey D. Rom
Mica Gelline T. Villalon Sofia Ann A. Dotollo
Michaela Joyce Villanueva
Team Survey Aides Allan Paulo B. Paladan Harold E. Dorado

Anthony B. Intervalo Jaren Z. Bondad
Benjamin A. Salamera Jr. Novem E. Erlano
Dennis F. San Gabriel Rhonel S. Lachica
Gerald M. Paca-anas

TEAM II
Team Coordinator Cristina G. Malabad

Assistant Team Coordinator Agape Paula D. Apolinar
Field Monitoring Supervisor Nico Antonio P. Cortez

(Biochemical)
Survey Aide Supervisor Alvin N. Angeles
Statistician Apple Joy D. Ducay
Information Technologist/ Raniel Allen M. Narvaez
Programmer
Special Disbursing Officer Cristina G. Malabad
Juamina Belen T. Quiogue
Team Leader (Technical) Alden G. Acedera Jay S. Paniterce

Diana R. Lodriguito Kris L. Ba-A
(June - December 2019)
Emraida A. Mamalumpon Marjhorie C. Bustenera
(February - October 2019)
Harold King Combalicer Mary Anne G. Ramirez

Janina Krishna D. Cabello Tricia May P. Cuaresma
(September – December 2019)
Team Leader (Operations) Allyssa Joyce Castillo Marina B. Palos

Althea Joy L Benitez Martino Biluan
(February - June 2019)
Cristin V. Talamante Mayette Indab

Cristina N. Dasco Nafiza Gail P. Welba
Edelisa V. Hilario Queencess Mae Nalam
John Louie Pimentel Tricia May P. Cuaresma

(April - September 2019)
Kris L. Ba-A Tyzine T. Sagayo

(February - June 2019) (June - October 2019)
Anthropometric and Althea Joy L. Benitez Iliac Greg Vincent M. Taylaran

Clinical-Health Researchers Alyssa Joyce Castillo Joelyn L. Kawaguchi
Bernadette Mabalot Marilou G. Avila
Bernie Jhon G. Gentoba Marina B. Palos
Charlene G. Batusin-In Matthew M. Wang
Charmaine C. San Pedro Maverick Mitchell M. Lopez
Chris Roi A. Marcos Precila A. Calis
Dyna Rose S. Mariano Rogelio C. Eijansantos
Eunice Grace Dolendo Virgie Thomas
Farah-Diva Jauhali Yunos A. Muksan
Gabe Armandi Sison Zechariah Nina C. Adlawan
Gwyn Mhar N. Fulgar
Dietary Researchers Aprille C. Sayucop Lorilyn Alyssa F. Gonzales

Armida M. Reales Marites A. Naranja
Carmel April Joy M. Carnable Mayette Indab
Carolyn May R. Pintes Ornalyn S. Batani
Cassandra A. Eparwa Queencess Mae Nalam
Cooni Celoy Raiza B. Jama
Cristine Atanacio Rashina L. Madjales

TEAM II (continuation)
Dietary Researchers Fenina Gloria Osorio Rika Paula Falcasantos

Harold King Combalicer Samantha Angeline D. Quidor
Hazel Joy M. Lozano Sitti Nadzra B. Alpha
Kristine Mae E. Esparas Tricia May P. Cuaresma
Kryztal Jane N. Abando Tyzine T. Sagayo
Biochemical Researchers Atocha Amor M. Eguia John Vincent B. Canlas
Christine Joy Sedano Kresamie A. Villar
Edgarda Joyce Rica Borgonia Mhizelie Jave F. Gonzaga
Jamila N. Calajate Niña Faye Roxas
Joemi Muti Ralf Kevin I. Piano
John Gideon Narvaez Sivel Marie Tinte
Team Survey Aides Alvin N. Angeles Mike Angelo V. Cabanes
Anjo B. Esquivias Raylin S. Sarad
Cjir Kevin Asufra Regulo B. Villanueva Jr.
Dirk V. Bacay Shalimar Abduraham
Harold Dorado Wilson Palamos
Julio Alcera

TEAM III
Team Coordinators Chona F. Patalen

Charina A. Javier
(February - March 2019)
Alternate Team Coordinator Charina A. Javier
Assistant Coordinator Juliet P. Julia
(February – December 2019)
Jay Paniterce
(January – February 2020)
Field Monitoring Supervisor Alvin John L. Erese

(Biochemical) (February - March 2019)
Ana Josephine P. Solicar

(May – December 2019; January - February 2020)
Statistician Eldridge B. Ferrer
Information Technologist/ J. Aaron Paul S. de Leon
Programmer
Special Disbursing Officer Charina A. Javier and Maria Belina N. Nueva España
Team Leader (Technical) Marites E. Ambayec Allain Louies P. Dalisay
(August - December 2019)
Rhenalyn V.Templo Lyle Daryll D. Casas
(August - December 2019;
January - February 2020)
Jennifer D. Gabriel Rica Paula M. Domingo

(January - February 2020)
Reina B. Esmeralda Genesel Colline Javier
May Jane D. Patnaan Mary Grace E. Adolfo
Carol Fe C. Repil Tricia May P. Cuaresma
Laarni F. Bueno Ma. Justine Camille S. Sabino
Kenneth V. Nuñez Rachelle G. Dela Cruz
Ray Mark B. Dela Riarte

(August - December 2019;
January -February 2020)
Team Leader (Operations) Nilo S. Canlas Rhoma S. Malaluan

Allain Louies P. Dalisay Kristine Mae Esparas
(February - August 2019)
Arvin J. Bayaca Jayzon R. Esteves
(August - December 2019)
Maelyn R. Tan Cedie R. Balbin
(September - December 2019;
Kenneth V. Nuñez Irene C. De Eyoy
(February - November 2019; (September - December 2019)
Rachelle G. de la Cruz Romier Joseph C. Cabasan
Lyle Daryll D. Casas Tricia Camille A. Naniong
(May - August 2019)
Ray Mark B. Dela Riarte JoeleanZephanie E. Escote
(May - August 2019)
Lorilyn Alyssa F. Gonzales John Fred I. Inson
Erica M. Marquez Mayette A. Indab
(August - November 2019)

TEAM III (continuation)
Anthropometric Researchers Roselle K. Guisala Delfin Von A. Raganas

Kathlene Hope S. Asumo Janelle Anne G. Vinoya
Jennymier A. Pelitan Jennymier Pelitan
Jhann Louie H. Pimentel Charish Ann M. Abraham
Jenefer L. Aragon Alejandro C. Camba, Jr.
Rahina A. Abduraham Jose Marion A. Cabarle
Charish Mae S. Chiu Danivic E. Domdom
Sharme B. Malangay Jenny D. Sarmiento
Krizzle Love J. Bulaga Van Jay B. Degala
Adrian Jay A. Almario Russell L. Cabus
Cedie R. Balbin Azzisah Eunice R. Almonte
Kimberly V. Dorig Jennymier A. Pelitan
Janelle Anne G. Vinoya Aileen Joy A. Rey
Delfin Von A. Raganas Jonah Jane J. Padernal
Karen Joyce G. Gomez Vanessa Nhica C. Amparo
Clara A. Mangusan Evegail Mae B. Enriquez
Reinna Joy M. Alpas Kay D. Legaspi
Jose Marion A. Cabarle Karla Angelique T. Cutar
Van Jay B. Degala Emel Francis L. Marasigan
Adrian Jay A. Almario Paula Mae V. Malano
Reinna Joy M. Alpas Bhea Marie R. Calapardo
Charish Mae S. Chiu Edelyn D. Bonsol
Karen Joyce G. Gomez May Ann Angeles
Roselle K. Guisala Roy C. Comilang
Charish Mae S. Chui Maricar S. Castro
Jenefer L. Aragon Janine A. Malinias
Rhayzamae N. Keweng Maribeth G. Figueroa
Danivic E. Domdom Cedie R. Balbin
Dietary Researchers Irene C. De Eyoy Rhoma S. Malaluan

Queencess Mae Nalam Robelyn S. Alberto
Jessica C. Alawas Maryam Mae B. Obispo
Noime M. Loable Michelle B. Ibarreta
Joan C. Baliw-an Aira Karene E. Bravante
Allain Louies P. Dalisay Mila Zenie P. Maralit
Jane M. Fernandez Michael Q. Soriano
Rose Jane M. San Juan Aileen Joy A. Rey
Kayla Anne D. Calumpong Michelle B. Ibarreta
Jinky B. Cumti Maria Angelica P. Montemayor
Chanice Mariane H. Dimasuay Maryam Mae B. Obispo
Jeraldine M. Zapanta Ruby Grace L. Moltio
Erica M. Marquez Shane Ann Marie A. Taggueg
Ann Pauline A. Mendoza Azzisah Eunice R. Almonte
Masmona S. Gani Ruby Grace L. Moltio
Jayzon R. Esteves Michelle B. Ibaretta
Jamellah R. Daanoy Masmona S. Gani
Jennylyn C. Velasquez Hazel Joy M. Lozano
Irene C. De Eyoy Justin Von B. Licudo
Krishna C. Manrique Christine P. Atanacio
Jennylyn C. Velasquez Katrina T. Odron
Russell L. Cabus Sarah Jane A. Binaked
Joan C. Baliw-an Geraldine Bea P. Pimentel
Rose Jane M. San Juan Jonah Mae J. Padernal
Jayzon R. Esteves Noime M. Loable
Erica M. Marquez Cecille A. Lumbria
Jessica C. Alawas Delia G. Ligligen
Clarizabel S. Barcena Heisel Mei C. Orobia
Noime Loable Tricia Camille A. Naniong
Jamellah R. Daanoy Angela Cyrille S. Cascalla
Jinky B. Cumti

TEAM III (continuation)
Biochemical Researchers John Paul Vincent C. Hiwatig Jasmine L. Rule

Nicole Angela C. Catabay Niña Faye DJ. Roxas
Charmae Anne S. Serrano Liezel V. Aspillaga
Mark Lesther V. Aragon Jennifer Koleen A. Medrano
Maria Chrizel B. Esguerra Ara-Mae B. Dela Cruz
Jerniely P. Mahilum Ralf Kevin I. Piano
Richard R. Rosales Ma. Caryl L. Mamongay
Jhanjaylyn G. Hora
Team Survey Aides Ricarte Q. Dayrit Josmar P. Labi

Gener N. Santos Allan Paulo B. Paladan
Eduard Roy M. Mendoza Jaypee F. Eneria
Milfred P. Paca-anas Raylin M. Sarad
Jayson T. Ignacio Julio A. Alcera
Emiliano A. Dela Torre, Jr. Kavin A. Oca
Mike Angelo V. Cabanes Herald Allen Dela Cruz
Zaldy G. Lomoljo Niño S. Ronquillo
Harold B. Torres Jimo C. Enorme
Arden P. Andres Vernie M. Barachina
Dennis F. San Gabriel Heart T. Peralta
Glhen B. Balatbat Aaron G. Francisco

TEAM IV
Team Coordinator Eva A. Goyena, Ph.D.

Assistant Team Coordinator Sharon B. Marasigan
Field Monitoring Supervisor Angelyn B. San Miguel
(Biochemical)
Survey Aide Supervisor Angelo B. Jore/
Emiliano A. Dela Torre, Jr.
Statistician Ma. Lynell V. Maniego
Information Technologist/ Archie C. Umlas
Programmer
Special Disbursing Officer Nelisa P. Cortez
Eva A. Goyena
Team Leader (Technical) Ariane Rose I. Morales Maricar B. Sangalang

Erwin Ray E. Octavio Melody H. Lamangen
(June - December 2019)
Genesel Colline Javier Michael A. Barandino
Jocelyn S. Jaafar Paula Joy C. Escanilla
(October - December 2019)
Ma. Justine Camille S. Sabino Riza B. Esmeralda
Team Leader (Operations) Aiza S. Getalla Katrina Mae R. Camba

Arcelyn G. Arahan Marites R. Naranja
Ariane Rose I. Morales Mary Grace E. Adolfo
(February - May 2019) (February - September 2019)
Erwin Ray E. Octavio Nikka Marie V. Oliver
(February - June 2019)
Genesel Colline Javier Ricky E. Reovoca
Jocelyn S. Jaafar Rose Ann C. Algura
(September - October 2019)
Joelean Zephanie E. Escote Zamubec Alomar C. Adlawan
Karla Mae L. Tejon
Anthropometric and Aiza S. Getalla Joyce S. Tangec

Clinical-Health Researchers Angel T. Sorano Karen Joyce G. Gomez
Ann Francis R. Genove Kathleen Ruth Terese P. Dolores
April Clarinelle Aztryd Balbesino Kevin Mikael F. Torres
Arceli P. Sadya-As Lyle Daryll D. Casas
Audrey Danielle C. De Jesus May Ann N. Angeles
Cassandra A. Eparwa Mikhail S. Reyes
Chrislyn B. Bornawi Noraida A. Masdal
Cindy M. Tapia Razel B. Capuy
Dennis B. Estepa Retchil A. Amper
Elvin Ralph F. Aguilar Rodrigo Joseph S. Payson
Evegail Mae B. Enriquez Romier Joseph C. Cabasan
Jasper Bryan C. Yap Rose Ann C. Algura
Jocelyn C. Paltiyan Sarah Jane B. Bernaldez
Jocelyn S. Jaafar Sarah R. Devenadera
John Fred I. Inson

TEAM IV (continuation)
Dietary Researchers Aiza S. Getalla Lona May P. Quirino

Alyssa Tuazon Mae Elizabeth S. Galon
Ann Francis R. Genove Maria Angelica D. Lanuza
Bernalyn G. Calay Mary Ann V. Flores
Cassandra A. Eparwa Micha Ella C. Vergara
Cherry Mae L. Salinas Mika Abegail Y Jusay
Dana G. Batuon Nehl Valenzuela
Danisse Nicole G. Quindo Nikka Marie V. Oliver
Dovie Dawn A. Vergara Noeme N. Taglinao
Edison C. Ballaho Norma Fe A. Pa-As
Fely Grace B. Calabias Patricia Ann P. Cortez
Genesel Colline Javier Re'an B. Cariaga
Irish Liezl R. Fuentes Remedios P. Garcia
Janeen A. Duhaylongsod Rodrigo Joseph S. Payson
Joelean Zephanie E. Escote Rose Ann C. Algura
Karla Mae L. Tejon Roselyn B. Cerio
Keandra Rae A. Bolaño Zamubec Alomar C. Adlawan
Biochemical Researchers Ana Josephine P. Solicar Marycon T. Tegio

Cielo B. Ujano Nathalie Mae I. Vega
Jeorgia Lily-Anne Khristine S. Patricia Gilyn V. Sanchez
Maunahan
Khey Anne T. Tulali Raelyn Venice Sp. Lopez
Krizza Loraine S. Tacurda Rhia N. Pedroche
Maria Caryl L. Mamongay
Team Survey Aides Angelo B. Jore Jayson T. Ignacio

Ben Joseth L. Jotojot Junel C. Trinidad
Charlo F. Enaje Mark Anthony De Guzman
Edwin D. Bengco Ricarte Q. Dayrit
Emiliano A. Dela Torre, Jr. Roberto A. Escobedo

TEAM V
Team Coordinator Charina Javier

Assistant Team Coordinator Taharudin Rachman
Field Monitoring Supervisor Alvin John Erese
(Biochemical)
Survey Aide Supervisor Harold E. Dorado
Statistician Glen Melvin P. Gironella
Information Technologist/ Ron Evan V. Alicante
Programmer
Special Disbursing Officer Charina Javier

Ma. Belina Nueva España
Team Leader (Technical) Diana C. Lodriguito Kimberly V. Dorig

Dovie Dawn Vergara Maelyn Tan
Jane Fernandez Rogelio Eijansantos
Team Leader (Operations) Andren D. Detoya Martino Biluan

Christine Joy Ewayan Michael Barandino
Jasper Brian Yap Nilo S. Canlas
Anthropometric and Clinical- Adelle Viktoria Dela Fuente Jenny Rose Macaangga
Health Researchers Adrian Jay Almario Joelyn Kawaguchi
Christine Su Lalaine Aduana
Danilyn Valencia Lourdyn Bayaua
Desire Mae Somobay Marian Kimberly Lumanglas
Edison Ballajo Mary Lourdette Panes
Ehman Monzon Nursana Muharam
Febraida Matabalao Rahina Abduraham
Flora May Madrona Roy Comilang
Helen Joy Tongcua Shervin Jain
Janet Salomes Tiffany Bianca A. Abellera
Dietary Researchers Ameera Jaafar Rabia Asjali

Armida Reales Raiza Jama
Carmel April Joy Carnable Rashina Majales
Charlene Batusin-In Rea Mae Mendoza
Christelle Mae F. Deliguer Rosaida Ismail
Justin Mie Buglosa Rowie Joy Pilapil
Katherine Maños Sharima Sarawaddin
Kimberly Margate Sheila Mae Aguanan
Madelyn Murayao Sitti Nadzra B. Alpha
Medarcha Ajajul Yunos Muksan
Monique Osip
Biochemical Researchers John Gideon Narvaez Patrick Villafuerte

John Paul Vincent Hiwatig Steven Tamondong
Jonel Bautista Sun Sarmiento
Team Survey Aides Aljon Montero Jay-Ar Montales

Chester Dogillo Joseph Ferol
Edward Palacay Mark Joseph Claros

TEAM VI
Team Coordinator Josie Platon-Desnacido
Assistant Team Coordinator Paula Joy C. Escanilla
Field Monitoring Supervisor Kresamie A. Villar

(Biochemical)
Statistician John Michael E. Borigas

Information Technologist/ Raniel Allen M. Narvaez
Programmer
Survey Aide Supervisor Emiliano A. Dela Torre Jr.
Special Disbursing Officer Josie Platon-Desnacido
Nelisa P. Cortez
Team Leader (Technical) Cristy T. Agpalo May Jane D. Patnaan

Jennifer D. Gabriel Riza B. Esmeralda
Mary Grace E. Adolfo Rose Ariane Gay C. Fajerga
Team Leader (Operations) Janelle Anne G. Vinoya Krishna C. Manrique
Jennylyn C. Velasquez Nafiza Gail P. Welba
Karen Joyce G. Gomez Ricky E. Reovoca
Anthropometric and Emel Francis L. Marasigan Marvin A. Alferez
Clinical-Health Researchers Fritzie D. Desales Meriel R. Batoy
Genevie F. Rodriguez Merry Chrissa P. Milante
Joemari E. Coldayon Patricia T. Dela Cerna
Josephine N. Pardo Reingie Anne V. Victoriano
Jubillie S. Jaranilla Richiel B. Calunsag
Kachela Faye Y. Navarro Sharmaine R. Samson
Khristee Anne T. Enriquez Sheila Mae C. Montaño
Kylie O. Arnejo Sitti Mherchaila A. Bakil
Dietary Researchers Christine Isabel B. Buenvenida Marydel L. Pili

Cielo Lalei R. Cruz Maurine M. Salbino
Clevie A. Cabalida Mia Khay C. Liggayo
Danielle Hannah B. Marasigan Omar J. Butlangan
Delia G. Ligligen Regina Lorraine N. Lacquio
Fairoudz S. Daud Reyleen O. Turgo
Fatima Allysa A. Anda Ritchel T. Villanil
Gabrielle Cleo Lou A. Valdez Shariel Eunice R. Juanillas
Khrystal Mae R. Velasco Trizia Mae C. Ferido
Biochemical Researchers Ara Mae B. Dela Cruz Laurence A. Aurelio
Jeanne Rose L. Espere Liezel V. Aspillaga
Jed Christian P. Cruz Michelle Angelu B. Panes
Team Survey Aides Herald Allen E. Dela Cruz Ronel B. Polo
Niño S. Ronquillo Vernie M. Barachina
Rodel G. Idjao Wiljun Y. Lleno

TEAM VII
Team Coordinator Maria Stephanie N. Parani
Assistant Coordinator Jay S. Paniterce

Field Monitoring Supervisor Jeet Syra Mae E. Tabon
(Biochemical)
Survey Aide Supervisor Milfred P. Paca-anas
Statistician Jonel G. Patricio
Information Technologist Jessie Ann I. Dida
Special Disbursement Officer Ma. Sheryl Velasco

Maylene P. Cajucom
Team Leader (Technical) Jan Abigail C. Sablon Marjhorie C. Bustenera

Marianne S. Abanilla Rose Ann C. Algura
Maricar B. Sangalang Tyzine T. Sagayo
Team Leader (Operational) Casandra A. Eparwa Kenneth V. Nuñez

Erica M. Marquez Romier Joseph C. Cabasan
Irish Liezl R. Fuentes Tricia Camille A. Naniong
Anthropometric and Clinical-Health Baifyerous M. Abas Jennifer Y. Balbuena

Researchers Bea Nadine C. Inocencio Jhosan M. Madayag
Collin Clark V. Burce Kaye S. Kasilag
Edelyn D. Bonsol Marco Angelo Lagajino
Einlann Faith M. Biao Paul Jerome M. Ballentos
Gabriel Aldrin T. Mendoza Regella Mace R. Barte
Glezelle V. San Gaspar Samsida L. Mamocao
Jan Pauline R. Nacional Shiela L. Sancho
Janine A. Malinias
Dietary Researchers Aiza Joyce B. Salasain John Vincent Angeles

Allyza Q. Podillana Justin Von B. Licudo
Andrea Cloid M. Dela Cruz Karen Mae A. Tarraya
Angel A. Bantang Katrina T. Odron
Bensar B. Sagayo Laica D. Andal
Cristine P. Venus Monaida A. Odin
Geraldine Bea P. Pimentel Sheena S. Asla
Heisel Mei C. Orobia Sheryl M. Docio
Jackielou C. Molina Vanezza Gizzele E. Dela Cruz
Jherzahbelle J. Batara
Biochemical Researchers Jobelle J. Tacadino Ma. Cristina B. Diaz

Julieta B. Swan Mark Lesther V. Aragon
Ma. Caryl L. Mamongay Ralf Kevin I. Piano
Team Survey Aides Aaron G. Francisco Mark Joseph C. Gausin

Heart T. Peralta Poljohn C. Obregoso
Jimo C. Enorme Ryan E. Noble

TEAM VIII
Team Coordinator Glenda P. Azaña

Assistant Coordinator Rod Paulo B. Lorenzo
Field Monitoring Supervisor Atocha Amor M. Eguia
(Biochemical)
Survey Aide Supervisor Dennis F. San Gabriel
Statistician Mae Ann SA. Javier
Information Technologist Manilyn M. Bantang
Special Disbursement Officer Glenda P. Azaña

Juamina Belen T. Quiogue
Team Leader (Technical) Althea Joy Benitez Marites R. Naranja

Emraida A. Mamalumpon Rachelle G. Dela Cruz
Lorilyn Alyssa F. Gonzales Rica Paula M. Domingo
Marianne S. Abanilla
Team Leader (Operational) Allan A. Cadalzo Rahina A. Abduraham

Arcelyn G. Arahan Raiza B. Jama
Edelisa V. Hilario Remedios P. Garcia
Marites R. Naranja
(September - October 2019)
Anthropometric and Clinical- Abigail Q. Ambe Kyler Kenn M. Castilla

Health Researchers Aldazer A. Sultan Maricar S. Castro
Bhea Marie R. Calapardo Princess B. Obial
Elissabeth F. Sedrome Rayna Faustina R. Sagun
Feraida K. Abubakar Ronamie P. Bagacino
Hazel T. Dolz Rosselle Joy R. Barrera
Joana Bianca B. Balbin Ruhiya K. Sahabat
Karla Angelique T. Cutar Shalimar M. Ismael
Kimme Roxette A. Arapoc Winddie P. Mahilum
Dietary Researchers Ashraf T. Aldam Judy Ann Y. Chuy

Briget Dianne A. Torres Khaled L. Maraña
Christian Len Q. Deveza Kristel A. Aldenese
Daniel Q. Urao III Mieden N. Agader
Dianne B. Delos Reyes Nylisa Joie D. Bron
Elymae L. Ventus Roxanne B. Billones
Fazleena Izyan J. Talib Rudelyn M. Esparas
Hazel Jane M. Gallogo Sarah Jane A. Binaked
Jessa Mae L. Adalla Zaynab P. Gonsang
Biochemical Researchers Christine Airah M. Diata Cruz Marisol C. Serato

Edwin M. Abdulpatta Pauline Marie I. Bautista
Jaycel Anne A. Andal Rud Sharmaine R. Bautista
Jennifer Coleen Medrano
Team Survey Aides Bernard D. Encluna Kavin E. Oca

Charlie O. Claros Kevin Paul T. Villoria
Jurist C. Julian Rafael G. Ladip Jr.

Annex 3. List of 2018-2019 Dietary Editors

Dietary Supervisors Michelle A. Bertillo Jay S. Paniterce
Cyrene Joy B. Ferrer Amparo D. Rivero
Rod Paulo B. Lorenzo Alpha Amor O. Saguban
Maricel C. Muga Anniezza Marie H. Santiago
Diwata L. Nunag Rona C. Vito
Dietary Editors/ Feraida K. Abubakar Rochell D. De Guzman

Validators Jessa Mae L. Adalla Sitti Sandra M Hadjula
LZ'l Anne B. Adanza Charisse Mae C. Herrera
Zechariah Niña C. Adlawan Daniel Q. Urao III
Ellen Joy O. Adviento Christy Leazel L. Ilustre
Miguel Gaston M. Agcaoili Bairon O. Inedal
Ashraf T. Aldam Fermina M. Iskandal
Kristel A. Aldenese Sheena Faye E. Ismael
Marvin A. Alferez Shalimar M. Ismael
Kathrina N. Almenie Bidzmar R. Ismail
Sitti Nadzra B. Alpha Ameera A. Jaafar
Marites E. Ambayec Analiza Marie F. Jacob
Abigail Q. Ambe Catherine B. Jaganas
Annisa A. Amil Raiza B. Jama
Fatima Allysa A. Anda Jubillie S. Jaranilla
Glenda Mae A. Angkok Genesel Colline Javier
Aileen Jean G. Anzano Czsarheema Jasmine D. Jimlan
Agape Paula D. Apolinar Alexandria Daryll Anne S. San Juan
Hazel B. Arcilla Shariel Eunice R. Juanillas
Sitti Mherchaila A. Bakil Charen Faye C. Julianda
Rollayne Mae Q. Balano Mika Abegail Y. Jusay
Jomarie A. Baludda Dayana R. Kaing
Areo Karlito V. Banquerigo Norlinda M. Kulili
Rosselle Joy R. Barrera Annielyn B. Laborte
Katrina Denise S. Barrios Carmen Joy S. Lachica
Meriel R. Batoy Wendy C. Laotoco
Krizel E. Bautista Kristine Juliet M. Lapuz
Kristine M. Belisario Renezzi SJ. Libay
Roxanne B. Billones Mia Khaye Liggayo
Keandra Rae A. Bolaño Delia G. Ligligen
Jane Pearl C. Bolinget Cecille A. Lumbria
Kirk Daniel P. Buenafe Jesebel O. Macaso
Christine Isabel B. Buenvenida Camella Ann T. Macayan
Omar J. Butlangan Nyrine Keith C. Madilat
Clevie A. Cabalida Chastity L. Maghilum
Romier Joseph Cabasan

Janina Krishna D. Cabello Mary Nicolle A. Maglaque

Joseph Christian D. Caberto Keah Jean E. Malabarbas
Katrina Mae R. Camba Joiada Faith R. Malana
Eunice Micah D. Carpio Nurhana A. Manggona
Charlotte N. Carpio Khaled L. Maraña
Angela Cyrille S. Cascalla Danielle Hannah B. Marasigan
Kryzel Nisha P. Castillo Sharon B. Marasigan
Maricar S. Castro Martini M. Martinez
Roselyn B. Cerio Merry Chrissa P. Milante
Patricia T. Dela Cerna Ma. Evette B. Misagal
Bernalyn B. Chayuwan Ma. Cristina A. Musa
Judy Ann Y. Chuy Tricia Camille A. Naniong
Ivy Jell L. Condaya Sitti Farha T. Nunjilul
Marnell N. Copa Princess B. Obial
Bernadette L. Costo Lea R. Odiamar
Czarina Andrea C. Cruz Angelica Mae A. Oira
Clarisa J. Cruz Fenina Gloria A. Osorio
Cielo Lalei R. Cruz Angel Joy S. Pancho
May Dee M. Cuaco Odessa I. Panliboton
Tricia May P. Cuaresma Maricar C. Parcon
Jennalyn P. Curibot Katty T. Parreño
Karla Angelique T. Cutar Rodrigo Joseph S. Payson
Kristine Nicole R. Dasco Carolyn May R. Pintes
Pamela A. Del Rosario Samantha Angeline D. Quidor
Andrea Cloid M. Dela Cruz Mary Anne G. Ramirez
Vanezza Gizzele E. Dela Cruz Ainy Camille M. Ramos
Christian Len Q. Deveza Anne Nicole A. Ranque
Mercy B. Dulnuan Krizza S. Rebadomia
Julie Ann K. Dumac Shiela Marie M. Remon
Rema L. Echegorin Rose-Anne D. Reyes
Arlene Joy V. Elle Abegail A. Rocacorba
Khristee Anne T. Enriquez Genevie F. Rodriguez
Jan Danielle A. Escalante Elaine Romero
Denise Jasmine N. Escaran Carissa Vina E. Ruiz
Reina B. Esmeralda Rayna Faustina R. Sagun
Riza B. Esmeralda Nurmina O. Salahuddin
Rudelyn M. Esparas Maurine M. Salbino
Ruffa T. Esquillo Sharmaine R. Samson
Jay-Ann T. Esteves Maricar B. Sangalang
Clarisse B. Fabregas Emely Sanson
Eimerene F. Fabroa Jenny D. Sarmiento
Anna Jane Faustino Elissabeth F. Sedrome
Trizia Mae C. Ferido Mariele G. Siladan
Jane M. Fernandez Aldazer A. Sultan
Marie Angelie S. Fernandez Dexter G. Tabud

Rosch Shemae R. Fernando Diane Claire B. Tagtag

Mary Grace D. Florentino Precious Lois DR. Tamares
Chelsea M. Flores Jeanette M. Torrecampo
May Ann V. Flores Briget Dianne A. Torres
Irish Liezel R. Fuentes Kevin Mikael F. Torres
Jeneth Lovely S. Gallego Reyleen O. Turgo
Hazel Jane M. Gallogo Gabrielle Cleo Lou A. Valdez
Esther Melody Faith H. Ganal Madina A. Valdez
Ckarla Gjine T. Glorioso Khrystal Mae R. Velasco
Karen Joyce Gomez Elymae L. Ventus
Ericka Mae M. Gonda Reingie Anne V. Victoriano
Zaynab P. Gonsang Diana Kathleen F. Villa
Evony C. Gualberto Ritchel T. Villanil
Brigitte Anne B. Guiang Fleur Jessica H. Villanueva
Roselle K. Guisala Jeraldine M. Zapanta
Clint T. Tadiaque

Annex 4. List of 2019 Dietary Encoders
Encoder Supervisors America, Chriseldy S. Lumbria, Mary Ann A.

Bueno, Laarni Sanvictores, Christian Allan L.
Dasco, Cristina N.
Dietary Encoders Abellar, Vilandro D. Daquioag, Jenina P.

Abuda, Mary Rose G. Dasco, Kristine Nicole
Addison Patricio Delfin, Justin D.
Adviento, Ellen Doctolero, Joson E.
Aguila, Mark Anthony Fermina Iskandal
Almuete, Mark Ferdinand Fernando, Baby Dianne G.
Alviar, Joseph Nico S. Ferrer, Eldrich B.
Amantillo, Clarissa Ann J. Flores Cyrille Jeanne Z.
Angelo M. Verana Flores, Visitacion A.
Antiquina, Joenars A. Gabito, Niel Kevin
Arancon, Ivan J. Gomez, Karen Joyce
Araojo, Lyka Jane A. Gonzales, Cristian C.
Bacay, Abbey Gail V. Hadjiula, Alhambra M.
Balatan, John Carl M. Hadjula, Abdula M.
Balmes, Raymond E. Hasigan, Crystal Gail F.
Balubar, Richard P. Haylar, Arnikka D.
Baterina, Danica Loraine R. Heraldo,Cherry Dan S.
Bello, Jose Wilfred C. Hermosa,Melody D.
Beralde, Dna H. Infante, Jeannete G.
Bernardino, Melody M. Ismael, Shalimar M.
Binangbang, Dan Gabriel S. Ismael, Sheena Faye
Borrico, Everild Mae T. Ismail, Bidzmar R.
Buenafe, Kirk Daniel Jack M. Robin
Bueno, Alberto Jr. Jan Michael O. Taleon
Buligon, Syverina B. Jayross Apuntar
Cabajar, John Rey S. John Kenneth Delapa
Caballero, Jhonna May L. John Paul E. Coldayon
Cajucom, Krisha Mae V. Jonna Salar
Caparida, Merry Chris Josephine Pardo
Casas, Lindsay I. Kamdon, Madz S.
Casiguran, Vangeline D Liniso, Benjie I.
Castelo, Madelyn Gae R Macaburas, Ashley Jane C.
Catanyag, Andrienne C. Madrigal, Aljon S.
Catherine Jaganas Mahilum, Gensen S.
Catubay, Janine Therese N. Mahilum, Winddie P.
Christine Atanacio Maylas, Catherine P.
Crimun S. Munsayac Nacion, Efren

Panes, Jessa T. Sanday Ii, Suharto S.

Ramirez, Rica Joyce B. Santos, Aaron John R.
Ramirez, Ryan James B. Santos, Cristy Jane C.
Real, Beberlie L. Sitti Sandra Hadjula
Richiel Calunsag Tagab, Liza S.
Rodriguez, Almae Tan, Jhon Mike A.
Romero, Ramon Jr. R. Taon, John Charles M.
Rosales, John Kenneth M. Tuangco, Kriel Kenth M.
Rualizo, Gerald P. Valdez, Madina
Russell Cabus Victor Emman Monzon
Sahiyal, Rahserasheed A. Victorino, Pauline M.
Sakib, Jadil K. Yulo, Arthur
Ragudo, Melanie Grace D.

2018-2019 Nutrition Facts and Figures - Food Consumption Survey

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2018-2019 Nutrition Facts and Figures - Food Consumption Survey

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Philippine Nutrition

FACTS AND FIGURES

Food Consumption Survey

Tel. Numbers: (632) 8837-2071 local 2282/2296; 8839-1846

EXECUTIVE SUMMARY …………………………………………………………………………..…………...1

PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

9. Household Consumption of Sugar-Sweetened Beverages …………………………………………..…..69

Individual Food Consumption ………………………………………………………………………………72

PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

IMELDA ANGELESAGDEPPA Ph.D.

PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 i

THE 2018-2019 ENNS PROJECT TEAM

Imelda Angeles-Agdeppa, Ph.D.

COMPONENT LEADERS Glen Melvin P. Gironella

Ma. Lilibeth P. Dasco, MSAN, MDM (2019)

Charina A. Javier, MDE (2018)

ii PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 iii

LIST OF ACRONYMS AND ABBREVIATIONS

iv PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

REP Raw Edible Portion

PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 v

OPERATIONAL DEFINITION OF TERMS

vi PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019 vii

3 Eligible households, coverage, and response rates: Philippines, 2018-2019 14

11 Top 30 commonly consumed food items and percent of households consuming: 38

12 Commonly consumed food items by food group/sub-group and proportion of households 39

13 Top 30 commonly consumed food items and proportion of households consuming, by 41

viii PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

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45 Top 30 good items commonly consumed by school-age children, 6 to 12 years old: 96

46 Top 30 food items commonly consumed by adolescents, 13 to 18 years old: Philippines, 97

47 Top 30 food items commonly consumed by adults, 19 to 59 years old: Philippines,

x PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

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4 Flowchart of analysis of food intake 22

8 Food sources of households: Philippines, 2015 and 2018-2019 35

9 Energy sources of households: Philippines, 2015 and 2018-2019 35

xii PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

20 Household percentage contribution of food group to energy intake by wealth quintile: 65

21 Household percentage contribution of food group to protein intake by wealth quintile: 65

22 Household percentage contribution of food group to fat intake by wealth quintile: 66

23 Household percentage contribution of food group to carbohydrates intake by wealth quin- 66

24 Household percentage contribution of food group to iron intake by wealth quintile: 66

25 Household percentage contribution of food group to calcium intake by wealth quintile: 67

26 Household percentage contribution of food group to vitamin A intake by wealth quintile: 67

27 Household percentage contribution of food group to vitamin C intake by wealth quintile: 67

28 Household percentage contribution of food group to thiamin intake by wealth quintile: 68

29 Household percentage contribution of food group to riboflavin intake by wealth quintile: 68

30 Household percentage contribution of food group to niacin intake by wealth quintile: 68

32 Mean one-day household consumption of total sugar-sweetened beverages by place of 70

33 Mean one-day household consumption of total sugar-sweetened beverages by wealth 71

34 Mean one-day total food intake by population groups: Philippines, 2018-2019 93

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xiv PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

61 Mean intake of sugar-sweetened beverages among adolescents, 13 to 18 years old: 128

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1 Mean one-day household food consumption by food group/sub-group: Philippines, 135

xvi PHILIPPINE NUTRITION FACTS AND FIGURES 2018-2019

30 Household Food Consumption Questionnaire 233

31 Individual Food Consumption Questionnaire: Booklet 10A - Children, 0 to 36 Months 238

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Household Food Consumption