Dietary Survey

Philippine Nutrition
Facts and Figures 2013
8th National Nutrition Survey

Dietary Survey
Food and Nutrition Research Institute

Department of Science and Technology
Bicutan, Taguig City, Metro Manila
July 2015
ISSN 1655-2911
NNS 2015-D005
This report summarizes the result of the Food Consumption Survey of the 8th National Nutrition
Survey: Philippines, 2013 undertaken by the Food and Nutrition Research Institute, Department of
Science and Technology (FNRI-DOST).
Additional information on the survey could be obtained from the FNRI-DOST, DOST Compound,
Gen. Santos Avenue, Bicutan, Taguig City, Metro Manila, Philippines 1631
Tel. Numbers: (632) 837-2071 local 2282/2296; 839-1846

Telefax: (632) 837-2934; 839-1843
Email mvc@fnri.dost.gov.ph mar_v_c@yahoo.com

Website www.fnri.dost.gov.ph
Recommended Citation: Food and Nutrition Research Institute-Department of Science and

Technology (FNRI-DOST). (2015). Philippine Nutrition Facts and Figures 2013: Food Consumption
Survey. FNRI Bldg., DOST Compound, Bicutan, Taguig City, Metro Manila, Philippines.
Philippine Nutrition Facts and Figures 2013
TABLE OF CONTENTS
TABLE OF CONTENTS i
FOREWORD iii
THE 8TH NATIONAL NUTRITION SURVEY MANAGEMENT TEAM v
ACKNOWLEDGMENTS vi
LIST OF ACRONYMS vii
OPERATIONAL DEFINITION OF TERMS viii
LIST OF TABLES x
LISTS OF FIGURES xiv
LIST OF APPENDICES xvi
SUMMARY OF FINDINGS xviii
1. INTRODUCTION 1
2. METHODOLOGY 3
2.1 Sampling Design 3
2.2 Scope and Coverage 3
2.2.1 Household Food Consumption 3
2.2.2 Individual Food Consumption 4
2.3 Survey Methods 5
2.4 Survey Questionnaire 8
2.5 Ethical Review 8
2.6 NSCB/PSA Review and Approval 9
2.7 Data Processing and Analysis 9
3. RESULTS 11
3.1 Household Food Consumption 11
3.1.1 Food Consumption 11
3.1.2 Commonly Consumed Food 28
3.1.3 Consumption of Processed Foods 36
Food and Nutrition Research Institute i

3.1.4 Consumption of Processed Foods with Sangkap Pinoy Seal (SPS) 40

3.1.5 Meals Eaten-Out 41
3.1.6 Household Food Wastage 42
3.1.7 Household Food Cost 51
3.1.8 Household Energy and Nutrient Intake 57
3.2 Individual Food Consumption 115
3.2.1 Food Intake 115
3.2.1.1 Preschool Children, 6 Months to 5 Years Old 115
3.2.1.2 School-age Children, 6 to 12 Years Old 118
3.2.1.3 Adolescents, 13 to 18 Years Old 120
3.2.1.4 Adults, 19 to 59 Years Old 123
3.2.1.5 Elderly, 60 Years and Older 127
3.2.1.6 Pregnant Women 131
3.2.1.7 Lactating Mothers 134
3.2.1.8 Comparison of mean-one day food intake by population group
from 2008 to 2013 136
3.2.1.9 Trends in mean-one day food intake among preschool children,
pregnant women and lactating mothers 137
3.2.1.10 Water Intake by Population Group 138
3.2.2 Energy and Nutrient Intake 139
3.2.2.1 Preschool Children, 6 Months to 5 Years Old 139
3.2.2.2 School-age Children, 6 to 12 Years Old 141
3.2.2.3 Adolescents, 13 to 18 Years Old 142
3.2.2.4 Adults, 19 to 59 Years Old 145
3.2.2.5 Elderly, 60 Years and Older 147
3.2.2.6 Pregnant Women 149
3.2.2.7 Lactating Mothers 150
3.2.2.8 Comparison of mean-one day energy and nutrient intake by population
group from 2008 to 2013 151
3.2.2.9 Trends in mean-one day energy and nutrient intake among preschool
children, pregnant women and lactating mothers 157
4. CONCLUSION 160
4.1 Household Food Consumption 160
4.2 Individual Food Consumption 163
5. REFERENCES 165
6. APPENDIX 166
ii Food and Nutrition Research Institute

FOREWORD
As mandated by Executive Order Nos. 128 and 352, the Food and Nutrition Research Institute (FNRI)
conducts a National Nutrition Survey (NNS) every five (5) years to define the countrys food,
nutrition and health situation. Yet over the years the survey has done more than just document stating
the nutritional status of Filipinos. It has also a way of tracking our progress towards achieving the
Millennium Development Goals (MDG) on reducing poverty, hunger and child mortality and
improving maternal health.
The Dietary Survey or Food Consumption Survey (FCS) is one of the major components of the NNS
since 1978. It is the countrys primary source of data on food consumption and its implications on
nutrition situation of Filipinos. As in the previous years, the 8th NNS Dietary Survey provides
information on the quantity and quality of food consumed in the household and by its individual
members. It confirms how far we needed to go to meet the MDG of reducing into half the proportion
of households with per capita energy less than 100 percent adequacy by 2015. Periodic assessment of
both quantity and quality of food and nutrient intakes of households and individuals can facilitate the
formulation and implementation of appropriate food and nutrition policies such as the Recommended
Energy and Nutrient Intakes (RENI) for Filipinos, Nutrition Guidelines and the Food Pyramid. In
addition, food consumption data is used by the Department of Agriculture in analysing the actual food
consumed vis--vis the Food Balance Sheet (FBS) which reflects the actual food available for
consumption. This way, policies could be drafted on what agricultural products could be more
available for consumption. However, although the FBS also assesses the food and nutrition situation
of a country, it does not take into account inequalities in distribution among geographic areas and
among population groups, household and individual. The Dietary Survey provides a better estimation
of the actual food consumption of people living in different areas of the country, or in different
occupations, or at different income levels.
Reliable information on food consumption patterns and changing trends based on food consumption
surveys are needed to better understand the relationship between food consumption patterns, diets and
the emergence of non-communicable diseases. The amount of food consumed in the household by the
different population groups, particularly processed foods, provides a level of intake of toxic
substances which may pose health risk to the population. This dietary exposure assessment provides
scientific basis for the establishment of standards, guidelines and other recommendation in the intake
of foods.
Food and Nutrition Research Institute iii

It is intended that this book will be used by planners and policy makers and other organizations that
are tasked to provide guidelines, policies, tools and recommendations in nutrition, health, agriculture,
and social development.
MARIO V. CAPANZANA, Ph.D.

Director
iv Food and Nutrition Research Institute

THE 8TH NATIONAL NUTRITION SURVEY MANAGEMENT TEAM
Mario V. Capanzana, PhD

Project Director
Imelda A. Agdeppa, PhD

Project Leader 2012-April 2014
Cecilia Cristina Santos-Acuin, MD, PhD

Project Leader May 2014-2015
OPERATIONS DATA MANAGEMENT
Ma. Adrienne S. Constantino Charmaine A. Duante, MSc Epid (PH)

Operations Manager and Head, Nutritional Statistics and Informatics
Household and Individual Dietary Component Team
Study Leader
Glen Melvin P. Gironella
Ma. Lilibeth P. Dasco, MSAN Senior Statistician
Anthropometry Component Study Leader
Ma. Lynell V. Maniego
Marina B. Vargas, PhD (Human Nutrition) Statistician
Individual Dietary Component Study Leader
January 2015 June 2015 Eldridge B. Ferrer, MS
Statistician
Leah A. Perlas, MS (Human Nutrition)
Biochemical Component Study Leader Apple Joy D. Ducay
Statistician
Eva A. Goyena, MFSN
Clinical and Health Component Study Leader Jeffrey Y. De Leon, MIT
May 2012- 2014 Senior Programmer and Developer of e-DCS
Chona F. Patalen, MPH Mae Ann S.A. Javier

Clinical and Health Component Study Leader Programmer and Developer of e-DCS
June 2014-2015
FINAL REPORT WRITERS
Mildred O. Guirindola, MPS-FNP
Maternal and Child, IYCF Component Study Ma. Adrienne S. Constantino, BSN
Leader Marina B. Vargas, PhD
Josie Platon-Desnacido, RND, MSAN
Cristina G. Malabad, MSPH (Nutrition) Marlon A. Balitaon, BSN
Maternal Component Study Leader
2014-2015
Milagros C. Chavez
Government Program Participation Component
Study Leader
Maria Belina N. Nueva Espaa, MSAN

Food Security Component, Study Leader
Editors of 8th NNS: Dietary Survey Component

Mario V. Capanzana, PhD
Imelda A. Agdeppa, PhD
Food and Nutrition Research Institute v

ACKNOWLEDGMENTS
The Food and Nutrition Research Institute gratefully acknowledges the following:
The Philippine Statistics Authority (formerly the National Statistics Office) for the technical
assistance in providing the list of sample housing units and sample households;
The Department of Interior and Local Government (DILG), Local Government Units (LGUs) and the
Governors, Mayors and Barangay Captains and their constituents for providing direct assistance
in 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 assistance especially in recruiting field staff, and in
conducting trainings and pre-survey coordination in the regions;
Dr. Arturo Y. Pacificador, our Consultant, for his expert guidance in statistics throughout the survey
period;
The Nestle Philippines, Inc. (NPI) Dairy Health and Nutrition Solutions for the support in the
conduct of analysis on the awareness of micronutrient and whole grain intake at the regional
level;
All the 35,825 households and their 172,323 individuals for their indispensable participation and
utmost cooperation in the survey;
The FNRIs Finance and Administrative Division staff for their invaluable support services to the
project; and
All the FNRI technical and administrative, local researchers, local survey aides and numerous others
who have provided their inputs, involvement, and contribution to the completion and success of
the 8th National Nutrition Survey: Philippines, 2013;
Our greatest and sincerest thanks.
vi Food and Nutrition Research Institute

LIST OF ACRONYMS
AP As Purchased
ARMM Autonomous Region of Muslim Mindanao
CALABARZON Cavite, Laguna, Batangas, Rizal and Quezon
CAR Cordillera Administrative Region
CI Confidence Interval
CU Consumption Unit
CV Coefficient of Variation
DOST Department of Science and Technology
EAR Estimated Average Requirement
eDCS electronic Data Collection System
FCS Food Consumption Survey
FCT Food Composition Table
FNRI Food and Nutrition Research Institute
FNRI-IERC FNRI Institutional Ethics Review Committee
HDES Household Dietary Evaluation System
IDES Individual Dietary Evaluation System
HFCS Household Food Consumption Survey
IFCS Individual Food Consumption Survey
LFS Labor Force Survey
MDG Millennium Development Goals
MIMAROPA Mindoro, Marinduque, Romblon and Palawan
MS Master Sample
NCR National Capital Region
NNS National Nutrition Survey
PDRI Philippine Dietary Reference Intakes
PPAN Philippine Plan of Action for Nutrition
PSA Philippine Statistics Authority
PSU Primary Sampling Unit
RA Republic Act
RENI Recommended Energy and Nutrient Intake
SE Standard Error
SPS Sangkap Pinoy Seal
SPSS Statistical Package for the Social Sciences
SOCCSKSARGEN South Cotabato, Cotabato, Sultan Kudarat, Saranggani and General Santos City
Food and Nutrition Research Institute vii

OPERATIONAL DEFINITION OF TERMS
As Purchased (AP) Food as sold in the market or picked from garden, and includes
peelings, bones, shells, and other edible parts.
AP at retail Form of food wherein processed food items are converted into a form
utilizable by the agricultural sector.
Estimated Average The daily nutrient intake level that meets the median average
Requirement (EAR) requirement of healthy individuals in a particular life stage and sex
group, corrected for incomplete utilization or dietary nutrient
bioavailability.
Food Wastage Refers to any edible food that was discarded by the household.
Plate Waste Refers to the edible portions of food that are left on the dining table or
on the plates after the family has finished eating and are usually given
to household pets or discarded.
Food Cost Cost of food spent by the household during the food weighing day. It
includes costs of home-produced food and given-in food during food
weighing day which were imputed based on the prevailing market
price.
Food Recall A method of collecting information on food intake wherein trained

researchers/interviewers ask the respondent or sample subject to recall
all food eaten and the amount consumed for the past 24 hours starting
from wake-up time in the morning until sleeping time at night,
including in-between meals and midnight snacks.
Food Weighing Method used to obtain the actual amount of food and beverages
consumed by the household by food weighing using a digital dietetic
scale.
Given-out The amount of cooked or raw food previously weighed for household
consumption but was given away to other persons or families outside
the sample households.
Leftover Cooked or raw food items that were weighed during the survey period
but not consumed and can still be eaten later after the survey period.
Per Capita Food/ The average amount of food and nutrient eaten by each member of the
Nutrient Intake sample population, without consideration to age, sex and
psychological status.
Recommended Energy Levels of intake of energy and nutrient components which, on the
and Nutrient Intake basis of current scientific knowledge and consensus, is considered
(RENI) adequate for the maintenance of health and well-being of nearly all
healthy persons in the population.
Household Dietary Computer system used to evaluate the energy and nutrient content of
Evaluation System (HDES) food consumed by sample households.
viii Food and Nutrition Research Institute

Individual Dietary Computer system used to evaluate the energy and nutrient content of
Evaluation System (IDES) food consumed by each individual sample subject.
Meal Unit Code (MUC) The value assigned to the eating members of the household for the
entire duration of the food weighing day.
Consumption Unit (CU) 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 the survey period.
Meals Eaten-Out Refers to meals consumed away/outside the home (restaurant, fast
food, etc.) by any member of the household.
Processed Food Refers to food that has been changed from its natural state, either for
safety reasons or convenience. It may contain additives, artificial
flavorings or chemical ingredients and is usually packed in boxes,
cans, plastics or bags.
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 and Nutrition Research Institute ix

LIST OF TABLES
Table Title Page
No. No.
1 Eligible Households, Coverage and Response Rates 4
2 Eligible Individuals, Coverage and Response Rates 4
3 Mean one-day per capita food consumption and percent (%) contribution of food to total 13
intake: Philippines, 2013.
4 Mean one-day per capita food consumption by food group and by region: Philippines, 2013. 18
5 Mean one-day per capita food consumption by food group and by wealth quintile: Philippines, 20
2013.
6 Mean one-day per capita food consumption by food group by household size: Philippines, 21
2013.
7 Mean one-day per capita food consumption by food group, place of residence and household 22
size: Philippines, 2013.
8 Mean one-day per capita food consumption by food group, wealth quintile and household size: 23
Philippines, 2013.
9 First 30 commonly consumed food items and percent (%) of households consuming: 28
Philippines, 2013.
10 Commonly consumed food items by food group/sub-group and the percent (%) of household 31
consuming: Philippines, 2013.
11 First 30 commonly consumed food items and percent (%) of households consuming by place 33
of residence: Philippines, 2013.
12 First 30 commonly consumed food items and percent (%) of households consuming by wealth 34
quintile: Philippines, 2013.
13 Mean one-day per capita and percent (%) consumption of processed foods by food group and 36
by place of residence: Philippines, 2013.
by region: Philippines, 2013.
by wealth quintile: Philippines, 2013.
16 Percentage of households consuming processed foods with Sangkap Pinoy Seal (SPS) by 41
region, place of residence and wealth quintile: Philippines, 2013.
17 Percentage of households consuming meals and snacks outside homes by region, place of 42
residence and wealth quintile: Philippines, 2013.
x Food and Nutrition Research Institute

Table Title Page

No. No.
18 Mean one-day per capita food wastage by food group and by households with or without pet: 44
Philippines, 2013.
19 Comparison of mean one-day per capita food wastage by food group: Philippines, 2008 and 45
2013.
20 Mean one-day per capita energy and nutrients lost due to food wastage: Philippines, 2013. 46
21 Mean one-day per capita food wastage by food group and by place of residence: Philippines, 47
2013.
22 Mean one-day per capita food wastage by food group by region: Philippines, 2013. 48
23 Mean one-day per capita food wastage by wealth quintile: Philippines, 2013. 50
24 Mean one-day per capita food peso value and percent (%) to total cost by food group: 52
Philippines, 2013.
25 Mean one-day per capita food peso value and percent (%) to total cost by food group and by 53
place of residence: Philippines, 2013.
26 Mean one-day per capita food peso value and percent (%) of total food cost by food group and 54
by region: Philippines, 2013.
27 Mean one-day per capita food peso value and percent (%) of total food cost by food group and 56
by wealth quintile: Philippines, 2013.
28 Proportion of households with per capita energy and nutrient intake meeting 100% energy and 60
Estimated Average Requirements for nutrients by region: Philippines, 2013.
29 Proportion of households with per capita energy and nutrient intake meeting 100% energy and 62
Estimated Average Requirements for nutrients by wealth quintile: Philippines, 2013.
30 Mean and percentage contribution of food group to energy and nutrient intake: Philippines, 65
2013.
31 Mean and percentage contribution of food group to energy and nutrient intake by place of 67
residence: Philippines, 2013.
32 Mean and percentage contribution of food group to energy and nutrient intake by region: 71
Philippines, 2013.
33 Mean and percentage contribution of food group to energy and nutrient intake by wealth 105
quintile: Philippines, 2013.
34 Mean one-day food consumption and percent (%) contribution to total food intake of children, 115
6 months to 5 years old: Philippines, 2013.
35 Mean one-day food consumption of children, 6 months to 5 years old, by single age: 116
Philippines, 2013.
Food and Nutrition Research Institute xi

Table Title Page

No. No.
36 List of 30 food items most commonly consumed by children 6 months to 5 years old: 117
Philippines, 2013.
37 Mean one-day food consumption and percent (%) of total food intake of school-age children, 6 118
to 12 years old: Philippines, 2013.
38 Mean one-day food consumption of children, 6 to 12 years old, by single age: Philippines, 119
2013.
39 List of 30 food items most commonly consumed by children, 6 to 12 years old: Philippines, 120
2013.
40 Mean one-day food consumption and percent (%) of total food intake of adolescents, 13 to 18 121
years old: Philippines, 2013.
41 Mean one-day food consumption of adolescents, 13 to 18 years old, by sex: Philippines, 2013. 122
42 List of 30 food items most commonly consumed by adolescents, 13 to 18 years old: 123
Philippines, 2013.
43 Mean one-day food consumption and percent (%) contribution to total food intake of adults, 124
19 to 59 years old: Philippines, 2013.
44 Mean one-day food consumption of adults, 19 to 59 years old, by sex: Philippines, 2013. 125
45 Mean one-day food consumption of adults, 19 to 59 years old by food group and by place of 126
residence: Philippines, 2013.
46 List of 30 food items most commonly consumed by adults, 19 to 59 years old: Philippines, 127
2013.
47 Mean one-day food consumption and percent (%) contribution to total food intake of the 128
elderly, 60 years and older: Philippines, 2013.
48 Mean one-day food consumption of the elderly, by age group: Philippines, 2013. 129
49 Mean one-day food consumption of the elderly, 60 years and older, by sex: Philippines, 2013. 130
50 List of 30 food items most commonly consumed by the elderly, 60 years and older: 131
Philippines, 2013.
51 Mean one-day food consumption and percent (%) contribution to total food intake of pregnant 132
women: Philippines, 2013.
52 Mean one-day food consumption of pregnant women, by age group: Philippines, 2013. 133
53 List of 30 food items most commonly consumed by pregnant women: Philippines, 2013. 134
xii Food and Nutrition Research Institute

Table Page
No. Title No.
54 Mean one-day food consumption and percent (%) contribution to total food intake of lactating 135
mothers: Philippines, 2013.
55 List of 30 food items most commonly consumed by lactating mothers: Philippines, 2013. 136
56 Mean one-day energy and nutrient intake and proportion of preschool children, 6 months to 5 140
years old, meeting the recommendation for energy and Estimated Average Requirements for
nutrients, by single age: Philippines, 2013.
57 Mean one-day energy and nutrient intake and proportion of school-age children, 6 to 12 years 142
old, meeting the recommendation for energy and Estimated Average Requirements for
nutrients, by single age: Philippines, 2013
58 Mean one-day energy and nutrient intake and proportion of adolescents, 13 to 18 years old, 143
meeting the recommendation for energy and Estimated Average Requirements for nutrients,
by single age: Philippines, 2013.
59 Mean one-day energy and nutrient intake and proportion of adolescents, 13 to 18 years old, 145
by sex: Philippines, 2013.
60 Mean one-day energy and nutrient intake and proportion of adults, 19 to 59 years old, meeting 146
the recommendation for energy and Estimated Average Requirements for nutrients, by age
group: Philippines, 2013.
61 Mean one-day energy and nutrient intake and proportion of adults, 19 to 59 years old, meeting 147
the recommendation for energy and Estimated Average Requirements for nutrients, by sex:
Philippines, 2013.
62 Mean one-day energy and nutrient intake and proportion of the elderly, 60 years and older, 148
by age group: Philippines, 2013.
63 Mean one-day energy and nutrient intake and proportion of pregnant women meeting the 149
recommendation for energy and Estimated Average Requirements for nutrients, by age group:
Philippines, 2013.
64 Mean one-day energy and nutrient intake and proportion of lactating mothers meeting the 150
recommendation for energy and Estimated Average Requirements for nutrients, by age group:
Philippines, 2013.
Food and Nutrition Research Institute xiii

LIST OF FIGURES
Figure Page
Title
No. No.
1 Weighing of one-day household food items from breakfast through supper 5

including snacks, before cooking.
2 Face to face interview to record individual food intake using 24-hour food 6
recall method.
3 Measuring tools used in Food Weighing and Food Recall. 7
4 Household weights and measures, List of Food Item Codes and other tools used 7
in Food Weighing and Food Recall.
5 Flowchart of analysis of food intake. 10
6 Mean one-day per capita food intake by food group: Philippines, 2013. 11
7 Typical food of Filipino households in a day: Philippines, 2013. 12
8 Mean one-day per capita food consumption and percent (%) contribution of 14
food to total intake among households in rural areas: Philippines, 2013.
9 Mean one-day per capita food consumption and percent (%) contribution of 14
food to total intake among households in urban areas: Philippines, 2013.
10 Trends in per capita total intake among Filipino households: Philippines, 1978 25
2013.
11 Trends in mean one-day per capita food consumption among Filipino 26

households: Philippines, 1978-2013.
12 Food and energy sources of households: Philippines, 2013. 27
13 Trends in mean one-day per capita food intake by food source: Philippines, 27
1978- 2013.
14 Comparison of first 30 commonly consumed food items and percent (%) of 30

households consuming such food: Philippines, 2013.
15 Mean one-day per capita food wastage: Philippines, 2013. 43
16 Mean one-day per capita food cost by food group: Philippines, 2013. 51
17 Proportion of households with per capita energy and nutrient intake meeting 57
100 percent (%) energy and Estimated Average Requirements for nutrients:
Philippines, 2013.
18 Proportion of Filipino households with per capita intake below 100 percent (%) 58
dietary energy requirements: Philippines, 1993-2013.
xiv Food and Nutrition Research Institute

Figure Page
Title
No. No.
19 Proportion of Filipino households with per capita energy and nutrient intake 59
meeting 100 percent (%) energy and Estimated Average Requirements for
nutrients by place of residence: Philippines, 2013.
20 Comparison of proportion of households with per capita energy and nutrient 62

intake that met the recommendation for energy and requirements for nutrient
intake among households from 2008 and 2013.
21 Mean one-day total food intake by population group: Philippines, 2008 and 137
2013.
22 Trends in mean one-day total food intake by age and by population group: 138
Philippines, 1993, 2003, 2008 and 2013.
23 Mean one-day total water intake by age and by population group: Philippines, 139
2013.
24 Mean one-day total energy intake by population group: Philippines, 2008 and 151
2013.
25 Proportion of individuals meeting the energy requirement by population group: 152

Philippines, 2008 and 2013.
26 Mean one-day protein intake by population group: Philippines, 2008 and 2013. 153
27 Proportion of individuals meeting the Estimated Average Requirements for 154

protein by population group: Philippines, 2008 and 2013.
28 Mean one-day iron intake by population group: Philippines, 2008 and 2013. 154
29 Proportion of individuals meeting the Estimated Average Requirements for iron 155
by population group: Philippines, 2008 and 2013.
30 Mean one-day vitamin A intake by population group: Philippines, 2008 and 156
2013.
31 Proportion of individuals meeting the Estimated Average Requirements for 156

vitamin A by population group: Philippines, 2008 and 2013.
32 Mean one-day energy intake of preschool children, pregnant women and 157
lactating mothers: Philippines, 1993, 2003, 2008 and 2013.
33 Mean one-day protein, iron and vitamin A intakes of preschool children, 158
pregnant women and lactating mothers: Philippines, 1993, 2003, 2008 and
2013.
Food and Nutrition Research Institute xv

LIST OF APPENDICES
Appendix No. Title Page No.
1 Mean one-day per capita food consumption by food group/sub-group: 166

Philippines, 2013. (198 food groups as purchased)
2 Mean one-day per capita food consumption and percent (%) of food 170
to total intake by food group/sub-group: Philippines, 2013. (198 food
groups at retail)
to total intake in edible portion by food group/sub-group: Philippines,
2013. (198 food groups)
to total intake by food group and by region: Philippines, 2013.
to total intake by wealth quintile: Philippines, 2013.
to total intake by wealth quintile: Philippines, 2013. (198 food
groups)
7 List of processed food with Sangkap Pinoy Seal. 194
8 List of staples with Diamond Sangkap Pinoy Seal. 196
9 Mean one-day per capita food wastage and percentage of food 197
available for consumption: Philippines, 2013.
10 Mean one-day per capita food wastage by place of residence: 201

Philippines, 2013.
11 Mean one-day per capita food wastage by region: Philippines, 2013. 202
12 Mean one-day per capita food wastage by wealth quintile: 211

Philippines, 2013.
13 Mean one-day per capita food cost and percent (%) of food to total 212
intake: Philippines, 2013.
14 Mean and percentage contribution of food groups to energy and 216

nutrient intake: Philippines, 2013.
15 Mean one-day food consumption by region and by food group: 232

Philippines, 2013.
16 Proportion of Filipino households with per capita energy and nutrient 241
intake meeting the 100 percent (%) energy and Estimated Average
Requirements for nutrients by place of residence: Philippines, 2013.
xvi Food and Nutrition Research Institute

Appendix No. Title Page No.
Comparison of proportion of households with per capita energy and

17 242
nutrient intake meeting greater or equal to the Recommended Energy
and Nutrient Intake among households from 2008 to 2013.
18 Mean one-day energy and nutrient intake by region: Philippines, 243

2013.
19 Household Food Consumption Questionnaire 247
20 Individual Food Consumption Questionnaire 255
21 Organization and Team Composition 264
Food and Nutrition Research Institute xvii

SUMMARY OF FINDINGS
The dietary component of the National Nutrition Survey provides a direct measure of food
consumption at the household and individual levels to determine adequacy and quality of foods,
energy and nutrient intake.
At the household level, food weighing was conducted to measure all foods available for a
days consumption. The typical Filipino diet remained a combination of rice-vegetable-fish meal
which was equivalent to about three and a half (3 ) cups of cooked rice, one (1) matchbox of fried
fish, and a half cup of boiled vegetables per day on the average to cover breakfast, lunch and supper.
Translating the intake into raw as purchased form, total per capita food intake was 855 grams. Among
the food groups, cereal and cereal products registered the highest intake at 346 grams, with rice
consumption at 290 grams. Intake from the two (2) food groups, vegetables (114 grams) and fish and
fish products (109 grams), contributed 13.3 and 12.8 percent to the total food intake, respectively.
Meanwhile, meat and meat products and poultry were consumed at 65 and 33 grams respectively.
Milk and milk products, as well as fruits, were consumed at 45 and 41 grams, respectively, both
contributed five (5) percent to the total food intake. Miscellaneous food, composed of beverages,
condiments and spices, was consumed at 34 grams per capita per day. The rest of the food groups
were consumed at one (1) to two (2) percent of the total food intake.
Total intake of households in urban areas was higher by weight (862 grams) than in their rural
counterparts (846 grams) but not significant. In urban households, consumption of cereal products,
meat and meat products, poultry, fruits, milk and milk products, miscellaneous food (particularly
beverage) and eggs was higher than in rural households where rice and rice products, corn and corn
products, fish and fish products, and vegetables were consumed in greater quantity.
Among regions, Cagayan Valley recorded the highest total intake (969 grams) and the highest
consumption of rice (362 grams), sugars and syrups (18 grams), vegetables (174 grams) and fruits (63
grams). Consumptions of other cereal products, meat and meat products, poultry, whole milk and
miscellaneous foods were highest in NCR. Meanwhile, Western Visayas obtained the highest intake
of fish and fish products. Corn or corn with rice was consumed most in Central Visayas and Northern
Mindanao. Fats and oils was highly consumed in the Bicol region (22 grams) while dried beans, nuts
and seeds was consumed the highest in CAR (24 grams). Intakes of eggs (22 grams) and milk and
milk products (67 grams) were observed to be highest in CALABARZON. Lastly, ARMM recorded
the lowest total intake by weight (769 grams) among all regions and the lowest consumption of the
xviii Food and Nutrition Research Institute

following food groups: meat and meat products (16 grams), poultry (9 grams), eggs (10 grams), milk
and milk products (22 grams) and beverages (8 grams).
Based on the actual cost of food consumed by households, more expensive food items such as
refined sugar, fresh fish, processed meat products, powdered milk and cheese, some vegetables and
most fruits are highly consumed by the rich and richest households while lesser and affordable food
items such as brown sugar, milled corn, cassava and products, dried and processed fish products,
green leafy and yellow vegetables particularly squash fruit, sweet potato tops and eggplant were
consumed by the poor and poorest households.
Food intake is affected by household size and composition, place of residence and wealth
status of households. Total weight of food consumed was highest among households with fewer
household members and those residing in urban areas. Intakes of rice and corn and corn products
were higher in households with more members, living in rural areas and among the poorest compared
to their counterparts. However, intakes of fats and oils, meat and meat products, poultry and fruits
were higher in urban and the rich and richest households, and in households with fewer members than
those households in rural areas, poor, poorest, and middle wealth quintile and in households with
more members.
Plants were the major food source among Filipino households. Through the years, food
consumption from plants has increased; the highest plant source consumption was noted in 1978 with
almost 77.5 percent of total food intake by food source. Comparing plant source consumption
between two survey periods (2008 and 2013), an increase was noted from 70 percent in 2008 to 72.3
percent in 2013. However, the increase in the consumption of food from plant sources was coupled
with a decrease in consumption of foods from animal sources. It was recorded that animal source
consumption has dropped from 29 percent in 2008 to 22.9 percent in 2013.
Most commonly consumed foods were the basic food commodities such as rice, coconut oil
and coarse salt. Comparing the first three (3) commonly consumed foods between two (2) survey
periods (2008 and 2013), sugar was rank second in the first three (3) commonly consumed food items
in 2008. However, in 2013, sugar (brown sugar and white sugar) slipped down to ranks eleventh and
twelfth. The following mentioned food items (rice, coconut oil and coarse salt) were included in the
first three (3) commonly consumed foods in both places of residence and by wealth quintile.
Overall consumption of processed foods among Filipino households was 185 grams. Among
food groups, processed foods under milk and milk products constituted the majority of the total food
intake (45 grams) at 24.2 percent. This was followed by processed foods under fish, meat and poultry
Food and Nutrition Research Institute xix

with fish products having 23 grams constituting 12.5 percent and meat and poultry products having
22 grams constituting 11.7 percent of the total processed food intake. Milk and milk products also
contributed the greatest intake of processed foods for both urban and rural households. However,
urban households consumed milk and milk products (58 grams) higher than households in rural areas
(31 grams). Across regions, NCR and CALABARZON have the highest consumption of processed
foods with both 228 grams while lowest consumption was observed in ARMM with 119 grams.
Consumption of processed foods was observed to be highest among richest households and
subsequently lowered as it reached the poorest households.
More than one-third (36.4%) of households in the country took their meals or snacks outside
their homes. Households belonging to the rich and the richest wealth quintile, residing in urban areas,
and living in the CALABARZON region had the highest percentage of households dining out.
A total daily food waste of 20 grams on the average was composed of vegetables (2 grams),
rice (14 grams), fish (2 grams), and meat and meat products (1 gram). These food wastes were either
discarded or fed to pets by the households. Highest food wastage was observed in rural households,
those from the highest wealth quintile. The Cagayan Valley region had the highest amount of food
wastage. About 57 kilocalories per capita per day of dietary energy were lost due to household food
wastage.
The daily per capita actual cost of food consumed in 2013 was 60.39. Rural households
spent 51.96 per day on food while urban households recorded a total food cost of 68.05. Of the
total cost, highest amount was spent on fish, meat and poultry, followed by cereals and cereal
products and then the vegetables. The average food cost in the regions ranged from 42.00 to 72.15
with NCR registering the highest and ARMM the lowest food cost.
Only 31.7 percent of Filipino households met 100 percent of the energy recommendation. The
Estimated Average Requirements (EAR) for niacin and protein was met by 86.4 and 62.7 percent of
households, respectively. The proportion of households meeting the EAR for the rest of the nutrient
ranged from 25 to 35 percent except calcium (15.2%) and iron (8.8%). In rural areas, the proportion of
households meeting the energy intake was slightly higher than in urban areas. However, the
proportion of households meeting the EAR for all nutrients was higher in urban areas, except for
calcium and vitamin C. Among regions, the proportion of households meeting 100 percent of the
recommended energy intake was highest in CAR (40.8%) and lowest in SOCCSKSARGEN (25.8%).
Regions with the highest proportion of households meeting the EAR for nutrients were NCR for
protein (72.4%), CAR for iron (19.4%), vitamin A (35.4%), thiamin (49%) and riboflavin (34.8%)
and Cagayan Valley for calcium (26.5%) and vitamin C (44.5%).
xx Food and Nutrition Research Institute

Total energy intake from the different food groups was 1810 kilocalories. Rice and rice
products was the principal source of energy, protein, iron, thiamin, riboflavin and niacin while fish,
meat and meat products also supplied high amounts of protein. Vitamin A was supplied mainly by
meat and meat products, poultry and vegetables. The highest food sources of calcium were fish and
fish products, vegetables and milk and milk products. Vitamin C was mainly from vegetables and
fruits. Higher mean intakes of rice and rice products had contributed to the high energy, protein, iron,
thiamin, riboflavin and niacin intake in rural areas than in urban areas. Rural households having
higher mean intake of fish and fish products, vegetables and fruits contributed to higher calcium and
vitamin C intakes compared to urban households. On the other hand, urban households consuming
higher amounts of meat and meat products and poultry lead to higher intake of vitamin A compared to
their rural counterparts.
Among regions, CAR had the highest intakes for energy, protein, iron, calcium and niacin.
This was attributed to high consumption of rice and rice products, meat and poultry, vegetables and
dried beans, nuts and seeds. The high intake of vegetables and fruits, which has attributed to the
highest intake of vitamin C, was noted in Cagayan Valley. The NCR had the highest intake of
vitamin A and riboflavin because of high intakes of other cereal products, meat and meat products,
whole milk and miscellaneous food, particularly beverages.
By wealth quintile, the percent contribution of rice and rice products to energy, protein, iron,
thiamin, riboflavin and niacin was highest among the poorest households. The percent contribution to
energy decreases as the wealth quintile progresses. Fish and fish products were the main sources of
protein in households in the poor, poorest and middle quintiles. Protein intake among the rich and
richest households was mainly supplied by poultry and meat and meat products which were their
chief contributor of vitamin A intake. Among the poorest households, vitamin A sources were
primarily from vegetables, followed by meat and meat products. The major source of calcium among
households across different wealth quintiles was fish and fish products, although the percent
contribution decreases as the wealth quintile progresses. In contrast, milk and milk products, a
secondary source of calcium, had increasing percent contribution as the wealth quintile progresses.
Vitamin C was provided mainly by vegetables across all households but the percent contribution was
highest among the poorest households and tapered off with progressing wealth quintile. Another
source of vitamin C was fruit. The percent contribution of fruits to vitamin C intake was highest
among households in the richest quintile.
Comparing the results of the household food consumption surveys in 2008 and 2013,
decreases in total food intake of cereals and cereal products, rice and rice products, starchy roots and
tubers, sugar and syrups and fruits were noted, while intake of fish, meat and poultry, eggs and dried
Food and Nutrition Research Institute xxi

beans, nuts and seeds have increased. Mean intake of the majority of the different nutrients fall short
in meeting the 2002 RENI, except for vitamin A and riboflavin. However, the proportion of
households meeting the energy recommendation in 2013 was higher than the 2008 levels and this is
also true to most of the nutrients, except for calcium, niacin and vitamin C.
At the individual level, evident disparity in food, energy and nutrient intake across
population groups was illustrated. A general trend of cereal and cereal products constituting the
Filipino diet was apparent, contributing 39 to 47 percent to the total intake of all age/population
groups except the preschool children, six (6) months to five (5) years old (24.1%), whose bulk of the
food intake was from milk and milk products at 46.5 percent. Fish, meat and poultry contributed
around one-fourth to the total food intake of school-age children, adolescents, adults, elderly, pregnant
women and lactating mothers while these foods accounted to only 12.3 percent among preschool
children. Across age/population groups, only the mean total food intake per day for preschool children
increased at a significant level from 492 grams in 2008 to 544 grams in 2013, whereas significant
reductions were noted for adolescents (from 797 to 724 grams), adults (from 869 to 783 grams),
lactating mothers (from 808 to 688 grams).
Male adolescents (770 grams) and male adults (888 grams) consumed more food than their
female counterparts (663 and 681 grams). In particular, male adolescents consumed greater amounts
of rice and rice products, fish and fish products, and meat and meat products while male adults
consumed more rice and rice products, fish, meat and poultry, and beverages. Female adolescents and
adults, on the other hand, consumed more fruits and milk and milk products.
Energy and nutrient inadequacy was prevalent across age and population groups but was more
predominantly noted among pregnant women and lactating mothers. The proportion of lactating
mothers meeting the recommended intake for energy was lowest at 9.8 percent followed by
adolescents (10.6%) and pregnant women (16.2%). The highest reported energy intake adequacy was
observed in preschool children at 23.2 percent. Still, majority of preschool children were energy
deficient while a greater proportion (76.6%) was adequate in protein.
By single age, energy, protein and niacin intakes of preschool children increased with age
while calcium and riboflavin intake decreased with age. In general, iron (24.4%) and calcium (28.4%)
intakes were also low for this age group, with only around one-fourth of them meeting the EAR. A
larger proportion of preschool children met the EAR for vitamin A (57.4%), thiamin (53.2%),
riboflavin (56.1%) and niacin (67.3%) than those meeting the recommended intake for vitamin C
(43.4%).
xxii Food and Nutrition Research Institute

A greater percentage of school-age children have inadequate energy intake, with only 20.5
percent meeting the energy recommendation. Average daily protein intake amounted to 41.1 grams
with about three-fourths (76.1%) of school-age children were able to meet the EAR while 20 percent
were able to meet the EAR for iron. A smaller proportion of school-age children met the EAR for
calcium (11.4%) and less than half of children met the EAR for vitamin A (33.6%), vitamin C
(27.6%), thiamin (44.4%) and riboflavin (31.6%).
Energy inadequacy was widespread among adolescents with only around one-tenth (10.6%)
meeting the energy requirements. Adequate protein intake was reached by nearly half (47.8%) of the
adolescent population. Less than one-fifth met the EAR for iron (7.5%), calcium (14.9%), vitamin A
(18.7%), vitamin C (14.6%), and riboflavin (15%), more than three-fourths for niacin (76.7%); and
less than one-third for thiamin (32%). The mean energy intake of male adolescents was higher (1906
kcal) than their female counterparts (1525 kcal). Likewise, male adolescents registered higher intakes
for all nutrients. In terms of meeting adequate levels of nutrient intake, more female adolescents met
the EAR for vitamin A, thiamin and riboflavin, (21.6, 33.3 and 19.2%, respectively) than male
adolescents (15.9, 30.8 and 11%, respectively).
Adequate energy intake was achieved by less than one-fourth of adults (21.6%), while protein
intake was adequately consumed by half of this age group (50.4%). Less than one-fifth of adults met
their EAR for iron, calcium, vitamin A, vitamin C and riboflavin. Intake and proportion meeting the
recommended amounts of energy, protein, iron, vitamin A, thiamin, riboflavin, niacin, carbohydrates
and fats decreased with age. Considering sex differences, male adults recorded greater proportion of
individuals meeting the recommended levels for energy (24%), protein (57.6%), iron (34.6%),
calcium (9.6%), thiamin (32.6%), and niacin (88.3%) than female adults.
Among the elderly, 60 years and older, less than one-fifth met the recommended amount for
energy (17.4%). Nearly one-third met the EAR for protein (29.8%) with a mean intake of around 45.4
grams daily and less than one-fifth for iron (8.9%), calcium (7%), vitamin A (14.1%), vitamin C
(17.1%), thiamin (15.8%), and riboflavin (10%). Disaggregating by age group, energy and nutrient
intake along with the proportion of the elderly that met the energy recommendation and the EAR for
each nutrient, decreased with age.
In pregnant women, energy intake decreases with increasing age. The proportion of pregnant
women meeting the recommended intake for energy, and EAR for protein, and thiamin also decreases
with age. All pregnant women aged 19 years and younger and those 36 years and older failed to meet
the EAR for iron, while only one (1) percent of pregnant women aged 20 to 35 years met. Among
lactating mothers, those aged 36 years and older recorded the lowest intake of energy and most of the
Food and Nutrition Research Institute xxiii

nutrients. Meanwhile, those lactating mothers aged 19 years and older, recorded the highest
proportion of meeting the recommended intake for energy and the EAR for protein. All lactating
mothers aged 19 years old and younger failed to meet the EAR for iron.
In the span of 20 years (1993 to 2013), energy intake of preschool children decreased by 19
kilocalories while energy intake of pregnant women and lactating mothers increased by 58 and six (6)
kilocalories, respectively. In terms of protein intake, preschool children, pregnant women and
lactating mothers slightly decreased, while iron intake changed insignificantly in the span of 20 years.
Vitamin A intake of preschool children continued to improve with a 173.9 microgram retinol (mcg
RE) equivalent increase in mean daily intake over the past two (2) decades.
Comparing the results for the past five (5) years (2008 to 2013), only preschool children
showed an increase in the mean daily energy intake, whereas significant decreases were observed for
the pregnant women and lactating mothers. Similarly, only the mean daily protein intake of preschool
children increased. Iron intake remained extremely low, with small reductions noted for the three (3)
population groups for the past five (5) years. Mean daily vitamin A intakes for preschool children
increased whereas decreases in the vitamin A intakes of pregnant women and lactating mothers were
noted.
xxiv Food and Nutrition Research Institute

1. INTRODUCTION
The Dietary Component or the FCS of the NNS is designed to provide a direct measure of the
food situation at the household and individual levels. It reflects the food and nutrients actually
consumed by the household and to specific household members. It is the only official and recognized
statistical source of data on household and per capita food consumption and nutrient intake, the FNRI
collects accurate data on food consumed by households using a standardized procedure on food
weighing and a calibrated digital dietetic scale.
As part of the United Nations initiative in addressing extreme poverty, the Philippines is
committed to achieving the MDG by 2015, and as such, food consumption survey data are used to
validate the countrys efforts in meeting the target MDGs. Survey results can help gauge the countrys
progress towards achieving its goal of reducing by half the proportion of households with per capita
energy less than 100 percent adequacy.
Trends in the FCS results give insight on the changing dietary pattern of various population
groups while it monitors the nutritional adequacy of the food and nutrient consumption of Filipinos.
Public health concerns from inadequate intake to excess consumption are identified. Generated data
on food and nutrient intake enable planners and policy-makers to plan corrective strategies at different
points in the food chain so that healthy food can be made available and affordable to all population
groups. Information on food and nutrient intake is necessary in shaping food and health guidelines,
planning food production targets, and determining exposure to environmental changes.
Dietary and nutritional data gathered from both the Household Food Consumption Survey
(HFCS) and Individual Food Consumption Survey (IFCS) are vital in crafting policies and
development programs for poverty alleviation, food security, health and nutrition, and child
development of the government and private organizations. Evident examples are: The Philippine
Dietary Reference Intakes (PDRI) for Filipinos, Nutritional Guidelines for Filipinos, and The Food
Pyramid.
The HFCS presents regional estimates of food intake data across economic, demographic and
socio-economic differences in the country. Actual food items consumed were translated into energy
and nutrients on a per capita basis. Data produced include statistics on household food intake, food
wastage, sources of food, and cost of food prepared and consumed during the day, including foods
eaten away from home. The IFCS, on the other hand, provides data on the intake, food quantities, and
nutrient adequacies of the different population groups. In addition to food and nutrient intake, the FCS
Food and Nutrition Research Institute 1

of the 2013 NNS included one-day water consumption of Filipinos. Water intake from the different
population groups can provide patterns of intake as well as the complex mechanism behind water
homeostasis and the effects of variation on health and energy intake.
2 Food and Nutrition Research Institute

2. METHODOLOGY
2.1 Sampling Design
Multi-staged stratified sampling design was used in this survey. The first stage of the
sampling involved the selection of the Primary Sampling Unit (PSU), which consisted of one (1)
barangay or a contiguous barangays with at least 500 households. At the second stage, the
Enumeration Area (EA) was selected, which consisted of contiguous areas in a barangay with 150-
200 households. The last stage involved the selection of the households in the sampled EA that served
as the ultimate sampling unit. Samples were taken separately from the regions by urban and rural
strata.
2.2 Scope and Coverage
2.2.1 Household Food Consumption
The 8th NNS covered 17 regions encompassing 80 provinces including NCR. Batanes was
excluded due to logistical considerations. The Philippine Statistics Authoritys (formerly the National
Statistics Office) 2003 Master Sample (MS) was employed in the 8th NNS, which utilized the list of
samples from the 2009 Labor Force Survey. The Dietary Survey utilized one (1) of the four (4)
replicates of the MS covering 100 percent of sample households for the HFCS (Table 1). About 8,592
sample households were selected for the survey, which lasted from June 19 to December 4, 2013 and
continued from February 16 to April 15, 2014. Among the regions covered, response rate ranged from
65.3 to 94.6 percent. Highest response rate was registered in Northern Mindanao while the lowest was
recorded in the NCR followed by CALABARZON at 77.7 percent. High response rate was also noted
in Ilocos (93.7%), Cagayan Valley (93.2%), SOCCSKSARGEN (93%), Eastern Visayas (92.3%),
Zamboanga Peninsula (91%) and MIMAROPA (90.6%).

Table 1. Eligible Households, Coverage and Response Rates.

Eligible No. No. of HH %
REGIONS Households % Eligible
of HH Covered Response
NCR 1,371 1,185 86.4 774 65.3
Ilocos 623 574 92.1 538 93.7
CAR 483 449 93.0 373 83.1
Cagayan Valley 529 500 94.5 466 93.2
Central Luzon 920 856 93.0 706 82.5
CALABARZON 1,121 1,028 91.7 799 77.7
MIMAROPA 487 435 89.3 394 90.6
Bicol 584 552 94.5 483 87.5
Western Visayas 719 652 90.7 572 87.7
Central Visayas 760 673 88.6 591 87.8
Eastern Visayas 588 533 90.6 492 92.3
Zamboanga Peninsula 450 412 91.6 375 91.0
Northern Mindanao 510 464 91.0 439 94.6
Davao 617 560 90.8 500 89.3
SOCCSKSARGEN 566 515 91.0 479 93.0
Caraga 467 411 88.0 362 88.1
ARMM 459 295 64.3 249 84.4
TOTAL 11,254 10,094 89.7 8,592 87.7
2.2.2 Individual Food Consumption
Individual subjects were grouped into different population groups namely: preschool children
(6 months 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 and older), pregnant women and lactating mothers. High
response rate was noted in all population groups. A total of 19,831 individuals were covered for the
IFCS.
Table 2. Eligible Individuals, Coverage and Response Rates.
No. of Coverage %
Population Group Eligible % Eligible
Individuals Male Female Total Response
6 mos. 5 y/o 2,338 2,269 97.0 1,133 1,089 2,222 97.9
6 12 y/o 3,509 3,429 97.7 1,737 1,649 3,386 98.7
13 18 y/o 3,279 2,865 87.4 1,438 1,329 2,767 96.6
19 59 y/o 11,184 9,169 82.0 4,591 4,195 8,786 95.8
>= 60 y/o 2,277 2,123 93.2 919 1,176 2,095 98.7
Pregnant 193 184 95.3 0 180 180 97.8
Lactating 411 399 97.1 0 395 395 99.0
TOTAL 23,191 20,636 89.0 9,818 10,013 19,831 96.1

2.3 Survey Methods
A digital dietetic scale was used to weigh foods at the household. All weighing scales were
calibrated using a one (1) kilogram standard weight. During food weighing day, all food items
prepared and served for the entire day from breakfast, lunch and supper, including snacks were
weighed before cooking or serving. These include raw as purchased foods to be cooked for each
meal and snacks, food served and eaten raw, and cooked and processed foodstuff served directly on
the dining table. Leftover foods not consumed during the food weighing day were weighed and
together with the weights of plate wastes and given-out foods were deducted from the weighed food
to come up with the actual food consumed by the household.
Aside from the actual weighing of foods in the household, a food inventory was conducted.
Non-perishable food items that might be used anytime of the day such as coffee, sugar, salt, cooking
oil, and other condiments were weighed at the beginning and end of the food weighing day. Intakes of
household members who ate outside their home were recalled and recorded to complete the
households food record. Sample weighing of similar food items eaten out was performed for
validation purposes (Figure 1).
Figure 1. Weighing of one-day household food items from breakfast through

supper, including snacks, before cooking.

A two (2) non-consecutive days 24-hour food recall was used to estimate the individuals
food intake. All members of the sampled households were interviewed to collect data for 1 st day 24-
hour food recall. For the 2nd day recall, only 50 percent of the randomly selected households with one
(1) day recall were interviewed to have a two (2) non-consecutive days food recall data (Table 2). It
involved a face-to-face interview where food consumed by an individual for the past 24 hours were
recalled and recorded starting from the time the subject woke up until bedtime, including morning,
afternoon and late PM snacks. Respondents were asked to remember and report exactly all
foods/beverages they actually consumed during the previous 24-hour period or the day preceding the
interview. All food items consumed, as well as their description, including cooking method and brand
names, were recorded. The mean of the two (2) non-consecutive days 24-hour food recall were
computed and analysed (Figure 2).
Figure 2. Face to face interviews to record individual food intake using

24-hour food recall method.
In most cases, food items recalled were in cooked state. Quantities were expressed in terms of
common household measurements such as cups, tablespoons, or by size and number of pieces. Other
food items were eaten raw and therefore recorded in the raw state. Amount of recalled food items
consumed were quantified, wherein weights were obtained from a compilation called the List of
Household Food Weights and Measures or through sample or actual weighing (Figure 3). As more
and more food products became available in the market, this list is continuously being updated
(Figure 4).

Measuring Tools
Household Measures Graduated Sizes Ruler and Matchbox Food Scale
(circles, oblong, squares)
Figure 3. Measuring tools used in Food Weighing and Food Recall.
The Food Composition Library was also used in the Dietary Survey. This contains the Food
Item Code for each food item and its corresponding energy and nutrients content. A dietary tool which
contains compilation of pictures of food items called the Visuals of Foods was used to aid the
respondent in correctly identifying the foods consumed. The List of Alternates and Substitutes, a
compilation of food items arranged sequentially into food groups with its English and local names. It
was used as a guide in determining substitutes for foods consumed by the respondents that were not
found in the Food Composition Library. The respondents descriptions of the food items consumed
were used as basis in identifying the correct food substitute.
Figure 4. Household weights and measures, List of Food Item Codes and
other tools used in Food Weighing and Food Recall.

2.4 Survey Questionnaire
A booklet was used by the Household Dietary Researcher (Appendix 18). It included the
Household Membership Form which contained information as the number of members in the
household, including visitors who partook with them the meals during the food weighing day. Also
recorded were visitors respective age, sex and physiological status. The booklet also included a form
on Household Inventory which was used to record the non-perishable food item, its description,
beginning inventory weight and ending inventory weight. The Household Food Record Form was
used to record data on the description, amount, size or measure of foods consumed plate waste and
given-out foods including questions on the Usage/Consumption of Salt, Fats and Oils and Brown
Rice.
An Individual Dietary Researcher used a booklet which contains a similar form containing
the food record of a sample subject for two (2) days and a form with questions on the Intake and
Usage of Salt, Fats and Oils (Appendix 19). Included was a form on the Awareness and Usage of
Health Supplements, and a Food Frequency Questionnaire.
2.5 Ethical Review
This study was submitted to the FNRI Institutional Ethics Review Committee (FNRI-IERC)
prior to its implementation for clearance on January 22, 2013. Since the institute itself is mandated to
define the nutritional status of Filipinos, clearance for the said project was not necessary (See 8 th NNS
Overview Monograph).
Written consent to participate in the 8th NNS was obtained from households and subjects
(through the mother or guardian for children <10 years old) prior to interview and other
measurements. The Informed Consent Form, translated into dialects most commonly spoken in the
Philippines, explained the background and objectives of the survey, the data collection procedures,
including attendant risks (any undesirable effect that may result or invasion circumstances, e.g.,
expected duration of the interview with respondent) and benefits of participation, maintaining
confidentiality of information, option to withdraw without penalty or consequences. The respondents
written consent was sought and filed.

2.6 NSCB/PSA Review and Approval
The Philippine Statistics Authority granted clearance on the questionnaires for the 2013
National Nutrition Survey on June 19, 2013 (See 8th NNS Overview Monograph).
2.7 Data Processing and Analysis
Prior to data entry, a food item code was assigned for each food item. A computer software
system which is used to evaluate the energy and nutrient intake for each household was the Household
Dietary Evaluation System (HDES). The HDES first converts all weights of food items into a uniform
unit which is gross weight or as purchased weight. Actual food weight consumption per capita per
day is then computed as total food weight minus weight of leftover (LO) and given-out food (GO). To
compute for per capita food intake, the net total raw as purchased weight is divided by the total
number of consumption units (CU) per household. Consumption units (CU) in this survey are
computed as one (1) consumption unit if one (1) member or a visitor consumes all the whole day
major meals (breakfast, lunch, supper) at home. If a member consumes only one (1) meal in a day,
this should be computed as one (1) meal divided by the meal pattern of the household.
In the evaluation of energy and nutrient intake, the HDES converts the actual intake into raw
edible portion (raw EP weight) and computed for the net edible weight (EP) by subtracting the sum of
plate waste, leftover and given-out food from the total edible weight per food. To get the energy and
nutrient content of foods, this is determined by the product of the net edible weight and nutrient
content of food from the Food Composition Table (FCT) divided by 100 since the nutrient values are
given per 100 EP raw weight of food.
The recommendations/requirements from the PDRI (2015) were used to compare the energy
and nutrient content of the diet where energy intake was compared with Recommended Energy Intake
(REI) of PDRI while the nutrient intake was compared with the EAR for nutrients of the PDRI.
Results are then presented as the proportion of households meeting the energy requirement and
proportion of households meeting EAR for specific nutrients. The energy and nutrient contribution of
the different food groups and subgroups were computed by dividing the mean intake of the particular
food group or subgroup over the total energy intake and multiplied by 100 to obtain the percent
contribution. Contributions of carbohydrates, fats and protein to the total energy intake were
calculated by multiplying the mean intake with the number of calories per gram of the macronutrient

(4 kcal/g of carbohydrates; 4 kcal/g of protein and 9 kcal/g of fat). Data were organized and analysed
using STATA version 12 (Figure 5).
Figure 5. Flowchart of analysis of food intake.
The weights of foods consumed in the Individual Food Consumption (IFC) were converted to
as purchased values. A computer system called Individual Dietary Evaluation System (IDES), was
used to evaluate the energy and nutrient content of foods consumed by each individual sample
subject. The estimation of energy and nutrient content of foods consumed was done using the FCT.
The PDRI served as a guide for interpretation of individual energy and nutrient adequacy. Proportion
of individuals meeting energy requirement and EAR for specific nutrients were computed. Data were
organized and analysed using STATA version 12.

3. RESULTS
3.1 Household Food Consumption
3.1.1 Food Consumption
The Household Food Consumption of the 8th NNS revealed that the average Filipino diet
remained a combination of rice-vegetable-fish diet. In terms of weight, the total mean one-day per
capita food consumption was 855 grams, in raw as purchased form. Rice, being the staple food, was
consumed at 290 grams, in raw as purchased form (Figure 6, 7 and Table 3).
Figure 6. Mean one-day per capita food intake by food group: Philippines, 2013.
Translating these to household measures, a typical Filipino diet in a day consists of about
three and a half (3 ) cups of cooked rice, one (1) matchbox of fried fish, and half (1/2) cup of boiled
vegetables per day or consumed during the three (3) major meals of the day: breakfast, lunch and
supper (Figure 7).

breakfast
lunch
supper
Figure 7. Typical food of Filipino households in a day: Philippines, 2013.
Highest food consumption was obtained for cereals and cereal products, constituting 40.5
percent of the total intake, of which rice constituted 34.9 percent. Intake of vegetables, which includes
green, leafy and yellow vegetables and other vegetables, was 114 grams in as purchased form,
representing 13.3 percent of the total intake. Meanwhile, fish and fish products were consumed at 109
grams, which were made up of fresh fish, dried fish, processed fish and crustaceans and molluscs.
Among fresh fish, bangus was highly consumed by households. Meat and meat products, which make
up 7.6 percent of the total intake, were consumed at 65 grams. Included in this food group were all
kinds of fresh meat, organ meat and processed meat. Poultry at 33 grams per capita is 3.8 percent of
the total intake. Eggs of hens, ducks and others were consumed at 16 grams as purchased. Intake of
both fats and oils and starchy roots and tubers was measured at 14 to 15 grams per day, representing
1.7 percent of the total intake. Fats and oils included vegetable oils, butter, margarine and other fats
and oils. Milk and milk products was consumed at 45 grams per day while miscellaneous foods,
consumed at 34 grams per capita per day, was composed of beverages, including alcoholic beverages,
at 23 grams, condiments and spices at 10 grams and others at two (2) grams. Sugars and syrups made
up 1.4 percent of the total intake at 12 grams. Least consumed among the food groups were dried
beans, nuts and seeds at nine (9) grams per capita per day and making up only 1.1 percent of the total
diet (Table 3).

Table 3. Mean one-day per capita food consumption and percent (%) contribution of food to
total intake: Philippines, 2013.
Consumption
Food Group/ Sub-group % of Total
kg/yr g/day
ENERGY-GIVING FOOD
Cereals and Cereal Products 126 346 40.5
Rice and Rice Products 109 299 34.9
Corn and Corn Products 8 23 2.7
Other Cereal Products 9 25 2.9
Starchy Roots and Tubers 5 14 1.7
Sugars and Syrups 4 12 1.4
Fats and Oils 5 15 1.7
BODY - BUILDING FOOD
Fish, Meat and Poultry 76 207 24.2
Fish and Fish Products 40 109 12.8
Meat and Meat Products 24 65 7.6
Poultry 12 33 3.8
Eggs 9 16 1.9
Milk and Milk Products 16 45 5.3
Whole Milk 12 34 4.0
Milk Products 4 11 1.3
Dried Beans, Nuts and Seeds 3 9 1.1
REGULATING FOOD
Vegetables 42 114 13.3
Green, Leafy and Yellow Veg. 14 39 4.5
Other Vegetables 27 75 8.8
Fruits 15 41 4.8
Vitamin C-Rich Fruits 3 8 1.0
Other Fruits 12 33 3.9
MISCELLANEOUS 12 34 4.0
Beverages 8 23 2.7
Condiments and Spices 4 10 1.2
Others 1 2 0.2
ALL FOOD 313 855 100.0
Numbers may not add up to totals due to rounding off.
Mean one-day per capita food consumption by place of residence (Figures 8 and 9) revealed
several differences. At 862 grams, the mean per capita intake of urban households was not
significantly higher by weight compared to rural households (846 grams). Meanwhile, intakes of rice
and rice products and corn and corn products were significantly higher in rural households; however
other cereal products made from flour such as bread, cakes, noodles and cookies were consumed
more by the urban households. Consumption of fish, meat and poultry was also significantly higher in
urban households, almost twice as much as the rural intake, particularly meat and meat products at 83
grams and poultry at 42 grams, while intake of fish and fish products was significantly higher in rural
households (113 grams) than in urban households. Intake of vegetables by rural households was at
126 grams, which is significantly higher than their urban counterpart (103 grams). The intake of
fruits, both vitamin C-rich fruits like mangoes, papayas, citrus fruits and other fruits like bananas,
jackfruit, melon, and pineapple was slightly higher in urban areas at 42 grams, but consumption of

other fruits was a slightly higher in rural areas (34 grams). Starchy roots and tubers, particularly
sweet potatoes and cassava and related products, were significantly consumed more by rural
households while intake of potatoes and products was higher in urban households. Other food groups
consumed more by urban households included eggs, milk and milk products and dried beans, nuts and
seeds, particularly soybeans and related products. Similarly, a significantly higher intake of fats and
oils was noted in urban households, mainly butter, margarine and other fats and oils. However,
coconuts such as the matured grated coconuts or gata were consumed more in rural areas.
Miscellaneous foods like coffee, condiments, and beverages, which included alcoholic and chocolate
beverages, was also consumed more by urban households.
Figure 8. Mean one-day per capita food consumption and percent (%) contribution of
food to total intake among households in rural areas: Philippines, 2013.
Figure 9. Mean one-day per capita food consumption and percent (%) contribution of
food to total intake among households in urban areas: Philippines, 2013.

Consumption in various regions differs in amount and kind of food (Table 4). The typical diet
across all regions was a combination of rice-fish-vegetables, except in CAR where the typical meal
pattern was rice-vegetables-meat. Higher intake of meat than fish in the region is attributed to its
being landlocked, thus it has limited source of fish, unlike the rest of the country, which is surrounded
by sea. Cagayan Valley had the highest food intake in terms of weight, at 969 grams per capita per
day, followed by CAR at 946 grams. Lowest intake was noted in Zamboanga Peninsula at 790 grams
and ARMM at only 769 grams.
The NCR had the lowest intake of cereals and cereal products (298 grams) particularly rice
and rice products (260 grams) and corn and corn products (3 grams), but registered the highest intake
in other cereal products (35 grams), which include breads and noodles. A high intake of fish, meat
and poultry (246 grams), particularly meat and meat products (96 grams) and poultry (53 grams), was
also noted. Other food groups highly consumed in the region were whole milk (46 grams) and vitamin
C-rich fruits (13 grams) and beverages (36 grams). However, vegetables, particularly green, leafy and
yellow vegetables (29 grams), and condiments and spices (7 grams) were minimally consumed in this
region.
Consumption of cereals and cereal products, particularly rice (362 grams), was highest in
Cagayan Valley, which is one of the rice-producing regions in the country. The region also has the
highest consumption of sugars and syrups (18 grams) due to the high consumption of softdrinks (4
grams) and brown sugar (9 grams). High intake of vegetables (174 grams), particularly other
vegetables (128 grams) like eggplants and string beans, was also noted in the region.
CAR has a relatively high consumption of starchy roots and tubers (26 grams), meat and
meat products (88 grams), particularly pork (44 grams) and processed meat (26 grams), and eggs (20
grams). It was next to Cagayan Valley in terms of highest intake of vegetables (166 grams),
particularly other vegetables (111 grams). However, because of its geographical location, the region
showed the lowest consumption of fish and fish products (82 grams) but highest consumption of dried
beans, nuts and seeds (24 grams), which are non-perishable food.
Meanwhile, Central Luzon showed the highest intake of vegetable oil (13 grams) and
margarine (4 grams), and a relatively high consumption of sugars and syrups (14 grams) and
condiments and spices (13 grams). However, it recorded the lowest consumption of starchy roots and
tubers. Intake of fish, meat and poultry (244 grams) was also high. Similar to Central Luzon,
CALABARZON exhibited a high intake of fish, meat and poultry (223 grams). Highest intake of
chicken egg (22 grams) and milk and milk products (67 grams), particularly filled milk, was also
observed in the region. Intake of other cereal products (31 grams), which include breads and noodles

was also high. MIMAROPA had the highest intake of vitamin C-rich fruits, similar to the NCR, but
registered the lowest intake of starchy roots and tubers, as in the case of Central Luzon. Bicol had the
highest intake of fats and oils due to the high consumption of coconut gata (9 grams), which is
usually cooked with gabi leaves, the traditional viand in the region.
In the Visayas, the typical diet was also a combination of rice-fish-vegetables, although
Central Visayas recorded the highest intake of milled corn (93 grams), which is usually mixed with
rice as staple food. Bangus was the most consumed fish in Western Visayas while galunggong was
frequently consumed in Central and Eastern Visayas.
Corn, one of the major agricultural products in Mindanao, was frequently consumed as staple
in Zamboanga Peninsula, Northern Mindanao and Davao. Northern Mindanao had a relatively high
intake of squash and the highest intake of green, leafy and yellow vegetables (38 grams), particularly
malunggay. However, intake of dried beans, nuts and seeds was lowest among regions. More than 12
percent of the total intake was attributed to fish (100 grams), the most commonly consumed of which
were galunggong, bangus and tamban. Zamboanga Peninsula also showed a high consumption of fish
and products (114 grams), with galunggong being the most common in the region. In
SOCCKSARGEN, 17 percent of the total intake was composed of vegetables, with kalabasa and
talong as the most consumed. Meanwhile, 13 percent of the total intake was taken up by fish, with
tulingan and tilapias the most frequently consumed. Davao region is reputedly a large producer of a
wide range of fruits, particularly bananas and pomelo. However, its consumption of fruits,
particularly other fruits (18 grams), was lowest among regions. Vegetable like talong and upo were
highly consumed in Davao, as well as tulingan and bangus. Caraga exhibited the highest intake of
starchy roots and tubers (33 grams), mainly sweet potatoes, tubers and products (23 grams).
Among regions, ARMM exhibited the lowest total intake (769 grams) in terms of weight. The
region also recorded the lowest intake for many food groups, including poultry (9 grams), eggs (10
grams), milk and milk products (22 grams) and beverages (8 grams). Least consumption was also
registered for meat and meat products (16 grams), especially pork (7 grams), as this is forbidden in
the Islamic religion. Intake of sugars and syrups (17 grams) was second highest among regions, with
brown sugar (10 grams) recording the highest intake.
By wealth quintile (Table 5), most food groups were observed to be least consumed by the
poorest households, including other cereal products, sugars and syrups, fats and oils, fish, meat and
poultry, eggs, milk and milk products, dried beans, nuts and seeds, fruits, beverages and condiments.
Among food groups, highly consumed by the poorest households were corn and corn products,
starchy roots and tubers and vegetables, particularly green, leafy and yellow vegetables. Meanwhile,

poor households had the highest intake of rice and rice products while those from the middle quintile
had the highest intake of sugars and syrups. Households from the rich and richest quintile consumed
the highest amount of eggs and dried beans, nuts and seeds. In addition, the richest quintile recorded
the highest consumption of other cereal products, fats and oils, fish, meat and poultry, milk and milk
products, other vegetables, fruits, beverages and condiments. However, lowest consumption was
noted in the intake of rice and rice products, corn and corn products, sugars and syrups, and green,
leafy and yellow vegetables. The increasing intake of more expensive food was noted in the richer and
richest households, while the poorest households consumed the less expensive food.

18
Table 4. Mean one-day per capita food consumption by food group and by region: Philippines, 2013.
REGION
Food Group/ Sub-Group Cagayan Central

NCR Ilocos CAR CALABARZON MIMAROPA Bicol
Valley Luzon
Consumption in grams
ENERGY- GIVING FOOD
Cereals and Cereal Products 298 358 373 395 322 309 388 340
Rice and Rice Products 260 328 346 362 290 274 354 289
Corn and Corn Products 3 7 3 10 5 5 16 21
Other Cereal Products 35 23 23 22 27 31 18 30
Starchy Roots and Tubers 12 10 26 10 9 11 9 12
Sugars and Syrups 9 15 13 18 14 12 15 13
Fats and Oils 15 15 15 16 21 20 12 22
Fish, Meat and Poultry 246 210 212 192 244 223 171 173
Fish and Fish Products 98 111 82 96 114 99 131 115
Meat and Meat Products 96 70 88 60 86 86 29 45
Poultry 53 29 42 36 44 38 11 13
Eggs 15 17 20 21 18 22 15 12
Milk and Milk Products 63 40 38 28 50 67 30 47
Whole Milk 46 30 30 24 37 44 24 33
Milk Products 18 10 7 4 12 22 5 14
Dried Beans, Nuts and Seeds 10 11 24 15 10 9 8 8
REGULATING FOOD
Vegetables 95 143 166 174 109 99 137 118
Green, Leafy and Yellow Veg. 29 39 55 46 30 28 37 42
Other Vegetables 66 104 111 128 79 71 101 76
Fruits 42 30 33 63 44 46 46 67
Vitamin C-Rich Fruits 13 5 5 7 9 8 13 6
Other Fruits 29 25 28 57 35 38 33 61
MISCELLANEOUS 46 24 25 37 34 39 34 30
Beverages 36 13 16 24 18 25 23 19
Condiments and Spices 7 9 8 10 13 11 11 9
Others 2 2 1 3 3 2 1 3
TOTAL FOOD 849 874 946 969 875 857 866 840
Table 4 continued
REGION
Food Group/ Sub-Group Western Central Eastern Zamboanga Northern

Davao SOCCSKSAGEN Caraga ARMM
Visayas Visayas Visayas Peninsula Mindanao
ENERGY-GIVING FOOD
Cereals and Cereal Products 390 373 374 385 370 367 361 395 366
Rice and Rice Products 359 256 337 288 270 298 330 348 339
Corn and Corn Products 11 96 13 80 84 53 19 31 8
Other Cereal Products 20 22 24 16 15 16 12 15 19
Starchy Roots and Tubers 10 16 29 23 23 19 11 33 23
Sugars and Syrups 12 11 12 6 8 10 10 10 17
Fats and Oils 11 13 11 9 10 11 11 10 10
BODY -BUILDING FOOD
Fish, Meat and Poultry 214 188 176 180 160 187 168 178 159
Fish and Fish Products 142 97 127 114 100 106 109 119 134
Meat and Meat Products 46 62 34 39 36 55 37 39 16
Poultry 25 30 15 27 23 27 21 20 9
Eggs 13 15 10 10 16 18 20 19 10
Milk and Milk Products 32 36 33 27 24 30 49 42 22
Whole Milk 28 28 29 23 22 26 34 30 21
Milk Products 4 7 4 4 1 4 15 11 2
Dried Beans, Nuts and Seeds 7 10 7 7 6 7 7 6 7
REGULATING FOOD
Vegetables 124 106 82 96 129 117 147 105 107
Green, Leafy and Yellow Veg. 50 50 36 43 60 46 56 39 31
Other Vegetables 74 56 46 53 69 71 91 66 76
Fruits 34 35 43 26 42 26 41 28 31
Vitamin C-Rich Fruits 9 3 5 1 11 8 8 8 6
Other Fruits 24 32 38 25 31 18 32 20 25
MISCELLANEOUS 34 41 43 21 18 29 25 29 17
Beverages 22 30 32 9 9 19 13 15 8
Condiments and Spices 11 10 11 10 9 10 10 14 9
Others 1 1 n 2 n 1 1 n n
TOTAL FOOD 882 844 819 790 805 821 850 854 769
n (negligible) if less than 0.5 g
19
Table 5. Mean one-day per capita food consumption by food group and by wealth quintile:
Philippines, 2013.
POOREST POOR MIDDLE RICH RICHEST

Food Group/Sub-Group
One-day per capita food consumption in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 363 368 355 331 314
Rice and Rice Products 293 316 314 295 274
Corn and Corn Products 55 32 17 8 6
Other Cereal Products 15 20 24 29 34
Starchy Roots and Tubers 21 14 10 11 15
Sugars and Syrups 11 12 12 12 11
Fats and Oils 10 11 14 17 23

Fish, Meat and Poultry 134 173 196 239 293
Fish and Fish Products 101 106 109 110 119
Meat and Meat Products 22 43 57 84 119
Poultry 11 23 30 45 54
Eggs 10 15 18 19 19
Milk and Milk Products 15 26 36 57 93
Whole Milk 12 22 30 43 62
Milk Products 2 4 7 14 31
Dried Beans, Nuts and Seeds 7 9 8 11 11
REGULATING FOOD
Vegetables 116 115 116 109 114
Green, Leafy and Yellow Veg. 48 42 38 33 34
Other Vegetables 68 73 78 76 80
Fruits 33 35 33 48 59
Vitamin C-Rich Fruits 4 6 7 12 14
Other Fruits 29 29 27 36 46
MISCELLANEOUS 27 31 33 38 44
Beverages 18 20 22 25 28
Condiments and Spices 9 10 10 11 12
Others 1 1 1 2 3
TOTAL FOOD 746 808 832 892 996
Food Consumption by Household Size
The number of household members was observed to affect the quality and quantity of food
eaten by its members (Table 6). Total weight of food consumed was highest among households with
one (1) to two (2) members (975 grams), and started to decrease as household members increase up to
nine (9) or more members (720 grams). Households with one (1) to two (2) members recorded the
highest consumption of most food groups, such as cereals and cereal products (376 grams), sugars
and syrups (13 grams), fish, meat and poultry (251 grams), eggs (19 grams), dried beans, nuts and
seeds (10 grams), vegetables (138 grams), fruits (53 grams) and beverages (33 grams) under the
miscellaneous food group (46 grams). Only milk and milk products were the least consumed by this

group, as it may be composed of older members. On the contrary, households with nine (9) or more
members consumed the least of the following food groups: cereals and cereal products (316 grams),
sugars and syrups (10 grams), starchy roots and tubers (12 grams) fats and oils (12 grams), fish,
meat and poultry (157 grams), eggs (11 grams), dried beans, nuts and seeds (8 grams), vegetables (91
grams), fruits (29 grams) and beverages (17 grams) under the miscellaneous food group (27 grams).
Households with three (3) to four (4) members showed greatest intake of meat and meat products (76
grams), as well as condiments (12 grams). Intake of milk and milk products (55 grams) was highest
among households with seven (7) to eight (8) members, which could be explained by the younger
composition of household members.
Table 6. Mean one-day per capita food consumption by food group and by household size:
Philippines, 2013.
9&
PHILIPPINES 1-2 3-4 5-6 7-8
Food Group/Sub-Group Above
ENERGY-GIVING FOOD
Cereals and Cereal Products 346 376 368 337 316 316
Rice and Rice Products 299 322 319 292 271 271
Corn and Corn Products 23 26 22 22 24 25
Other Cereal Products 25 28 28 24 21 20
Starchy Roots and Tubers 14 15 15 14 16 12
Sugars and Syrups 12 13 12 11 10 10
Fats and Oils 15 16 18 14 13 12
BODY -BUILDING FOODS
Fish, Meat and Poultry 207 251 230 199 171 157
Fish and Fish Products 109 147 116 99 92 93
Meat and Meat Products 65 67 76 66 54 45
Poultry 33 37 38 34 26 19
Eggs 16 19 18 16 13 11
Milk and Milk Products 45 40 45 43 55 46
Whole Milk 34 26 33 34 41 39
Milk Products 11 14 12 9 14 7
Dried Beans, Nuts and Seeds 9 10 10 9 8 8
REGULATING FOOD
Vegetables 114 138 127 105 101 91
Green Leafy and Yellow Veg. 39 50 43 35 33 32
Other Vegetables 75 88 83 70 68 59
Fruits 41 53 44 41 33 29
Vitamin C-Rich Fruits 8 12 8 8 6 6
Other Fruits 33 41 35 33 28 23
MISCELLANEOUS 34 46 38 32 26 27
Beverages 23 33 24 21 17 17
Condiments and Spices 10 11 12 10 8 8
Others 2 2 2 2 1 2
TOTAL FOOD 855 975 925 821 762 720
Comparison of the mean one-day per capita food consumption by household size and place of
residence showed several differences (Table 7). The total amount of food consumed was higher in
urban areas (862 grams) than in rural areas (846 grams), specifically in households with one (1) to
two (2) members (1002 grams) but not significant. In rural areas, the consumption of cereals and

cereal products, starchy roots and tubers, sugars and syrups and vegetables were noteworthy. Similar
results were found among rural households with three (3) to four (4) members where they had the
highest intake of rice and rice products (345 grams). Corn and corn products (45 grams) were mostly
consumed by rural households with more than nine (9) members than households in urban areas.
Meanwhile, the highest intake of starchy roots and tubers (22 grams) were observed among rural
households with seven (7) to eight (8) members while intake of the same food group and with the
same number of members among urban households had only 10 grams. Intake of vegetables among
rural households with one (1) to two (2) members was the highest at 146 grams while intake of urban
households with the same numbers of members had 129 grams.
In urban areas, households with one (1) to two (2) members had the highest consumption of
food products that include fish, meat and poultry (279 grams), eggs (20 grams), fruits (59 grams) and
miscellaneous foods including beverages (39 grams). Intake of milk and milk products, both whole
milk and other milk products was highest among households with seven (7) to eight (8) members.
Table 7. Mean one-day per capita food consumption by food group, place of residence and household
size: Philippines, 2013.
9& 9&
1-2 3-4 5-6 7-8 1-2 3-4 5-6 7-8
Food Group/Sub-Group RURAL above URBAN above
Consumption in grams Consumption in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 372 398 400 363 342 329 322 353 340 315 290 304
Rice and Rice Products 316 339 345 308 288 270 282 303 296 278 254 271
Corn and Corn Products 37 37 35 35 39 45 10 15 11 10 9 7
Other Cereal Products 19 22 21 20 15 14 30 36 33 27 26 26
Starchy Roots and Tubers 17 14 18 15 22 17 12 15 12 13 10 8
Sugars and Syrups 12 14 14 12 12 10 11 11 11 11 9 10
Fats and Oils 14 14 16 13 13 10 16 18 20 15 13 13
Fish, Meat and Poultry 182 225 206 172 138 143 230 279 251 223 203 169
Fish and Fish Products 113 151 125 101 87 101 105 143 108 98 96 86
Meat and Meat Products 46 51 55 46 36 30 83 85 94 83 71 58
Poultry 22 23 26 24 15 12 42 51 49 41 35 25
Eggs 15 17 17 15 12 9 18 20 19 18 14 13
Milk and Milk Products 31 26 29 32 35 32 59 55 59 52 74 58
Whole Milk 26 21 25 26 30 30 41 32 40 40 51 47
Milk Products 5 5 4 6 5 2 17 23 19 12 23 11
Dried Beans, Nuts and Seeds 9 10 9 8 8 8 9 9 11 10 7 8
REGULATING FOOD
Vegetables 126 146 139 116 116 103 103 129 116 95 87 82
Green Leafy and Yellow Veg. 45 54 50 42 40 40 33 45 38 28 27 25
Other Vegetables 80 92 89 74 76 63 70 84 78 67 59 57
Fruits 40 47 41 39 36 35 42 59 46 43 31 25
Vitamin C-Rich Fruits 6 5 7 6 4 6 10 19 10 10 7 6
Other Fruits 34 42 35 33 32 29 32 40 36 33 24 18
MISCELLANEOUS 30 40 32 28 23 21 39 52 43 35 30 33
Beverages 17 27 18 16 14 11 27 39 30 25 21 23
Condiments and Spices 11 12 13 10 8 8 10 10 11 9 8 7
Others 2 1 2 2 1 2 2 4 2 1 1 3
TOTAL FOOD 846 950 921 811 757 716 862 1002 928 829 767 724
Disaggregating the mean one-day per capita food consumption by wealth quintile and
household size, it can be observed that as the number of household members increases, the total

weight of food consumed decreases across wealth quintile (Table 8). In general, mean intake of all
food groups decreases as families become larger, except for milk and milk products. Larger families
have less food to partake compared to small families.
Generally, the total weight of food consumed was highest among the richest households and
lowest among the poorest households. Furthermore, the highest total weight of food consumed (1218
grams) was observed among the richest households with one (1) to two (2) members, while the lowest
was observed among the poorest households with nine (9) or more members (636 grams). Notably,
the poorest households have the highest intake of rice and rice products and corn and corn products,
whereas the richest households have the highest intake of more affluent food such as fats and oils,
fish, meat and poultry, other cereal products, and milk and milk products. Overall, consumption of
vegetables and fruits was still highest among wealthy households, although consumption of green,
leafy and yellow vegetables was highest among the poorest households.
Table 8. Mean one-day per capita food consumption by food group, wealth quintile and
household size: Philippines, 2013.
POOREST POOR
1-2 3-4 5-6 7-8 9 &above 1-2 3-4 5-6 7-8 9 &above
ENERGY-GIVING FOOD
Cereals and Cereal Products 381 397 353 342 321 418 386 352 335 340
Rice and Rice Products 313 325 280 271 256 356 329 304 292 287
Corn and Corn Products 53 52 58 58 52 38 37 28 24 34
Other Cereal Products 15 19 15 13 13 23 20 20 19 19
Starchy Roots and Tubers 16 20 18 32 21 15 15 13 14 14
Sugars and Syrups 10 12 10 10 10 16 12 10 11 10
Fats and Oils 9 12 10 8 10 12 12 12 11 8

Fish, Meat and Poultry 176 151 122 103 108 218 186 156 153 148
Fish and Fish Products 141 107 89 80 90 126 112 97 95 107
Meat and Meat Products 24 29 23 15 12 63 47 36 39 30
Poultry 10 15 10 8 6 29 26 23 19 11
Eggs 12 13 10 7 7 21 15 16 12 9
Milk and Milk Products 8 17 17 13 17 18 31 25 25 28
Whole Milk 8 16 11 12 17 18 24 22 23 24
Milk Products 0 1 6 1 n 0 7 3 1 4
Dried Beans, Nuts and Seeds 10 7 7 5 4 9 9 8 8 11
REGULATING FOOD
Vegetables 133 121 110 118 94 147 124 104 103 95
Green Leafy and Yellow Veg. 50 54 47 48 37 67 42 37 33 35
Other Vegetables 83 67 63 70 57 79 82 67 70 61
Fruits 40 37 28 31 27 43 39 36 27 14
Vitamin C-Rich Fruits 3 4 5 2 4 4 9 5 5 2
Other Fruits 37 33 24 29 23 39 30 31 22 12
MISCELLANEOUS 43 30 25 19 17 46 33 26 27 24
Beverages 31 18 16 12 10 33 21 17 18 16
Condiments and Spices 11 10 8 7 7 12 11 9 8 7
Others 1 2 1 n n 1 1 1 1 n
TOTAL FOOD 837 816 709 688 636 962 860 758 726 702

Table 8 continued
24
MIDDLE RICH RICHEST

Food Group/Sub-Group 9& 9& 9&
1-2 3-4 5-6 7-8 1-2 3-4 5-6 7-8 1-2 3-4 5-6 7-8
above above above
ENERGY-GIVING FOOD
Cereals and Cereal Products 388 378 345 318 329 344 352 328 300 301 340 335 311 282 280
Rice and Rice Products 346 337 304 278 288 296 312 296 269 269 289 291 274 247 249
Corn and Corn Products 14 14 18 20 19 10 10 4 7 9 8 5 6 6 5
Other Cereal Products 28 27 24 20 22 38 30 27 24 22 43 39 31 30 26
Starchy Roots and Tubers 13 13 9 9 4 12 12 12 10 8 17 16 16 12 13
Sugars and Syrups 14 13 12 10 9 13 12 12 11 11 12 13 11 10 10
Fats and Oils 13 17 13 13 9 19 18 16 13 15 35 27 19 18 17
BODY -BU ILDING FOODS
Fish, Meat and Poultry 274 213 183 157 128 276 264 231 197 192 379 310 289 251 227
Fish and Fish Products 168 109 97 95 87 147 124 99 84 86 175 125 113 102 96
Meat and Meat Products 58 73 55 45 29 87 92 84 73 67 134 122 125 102 101
Poultry 48 32 30 18 13 42 48 48 41 39 70 62 52 46 30
Eggs 21 21 17 14 14 23 20 18 17 13 17 20 20 19 14
Milk and Milk Products 35 40 33 40 31 57 52 62 55 58 115 77 74 139 111
Whole Milk 30 29 28 35 29 32 38 49 50 50 62 50 55 85 89
Milk Products 5 11 5 6 2 25 14 13 6 8 53 27 19 55 23
Dried Beans, Nuts and Seeds 9 11 7 7 7 11 11 11 9 11 10 11 13 9 10
REGULATING FOOD
Vegetables 137 134 106 97 90 134 121 98 93 86 145 130 108 91 88
Green, Leafy and Yellow Veg. 43 43 33 33 33 45 38 28 25 27 38 42 31 28 24
Other Vegetables 94 91 73 64 56 89 83 70 68 59 107 88 78 64 64
Fruits 42 35 33 27 27 74 46 46 38 36 83 61 60 45 49
Vitamin C-Rich Fruits 10 7 6 5 6 20 10 11 8 11 34 12 13 8 9
Other Fruits 32 28 27 22 20 54 36 35 30 25 49 49 47 36 40
MISCELLANEOUS 33 39 30 25 31 46 39 38 32 31 64 50 40 30 41
Beverages 22 25 20 17 22 33 24 26 23 21 42 34 26 19 21
Condiments and Spices 10 11 9 8 8 11 12 11 8 9 12 14 11 10 9
Others 1 2 1 1 n 2 2 2 1 2 10 2 2 1 11
TOTAL FOOD 979 913 789 717 678 1009 947 872 775 761 1218 1050 961 906 861
Trends in Food Consumption
A slight reduction in the total food intake was observed in 2013 as compared to 2008 (Figure
10). The 2008 mean food intake of 861 grams provided 1867 kilocalories while the 2013 food intake
of 855 grams provided 1810 kilocalories. The year 2013 was marked by major natural disasters as the
country bore the brunt of strong typhoons and deadly earthquakes that left damage to food and
agriculture. Notably, the total food intake and its yield in calories displayed a higher calorie density in
the Filipino diet. This development became prominent from 2003 to 2013. On the other hand, trends
in food consumption showed a decreasing pattern, with the lowest food intake recorded in 1993.
1000 1950
1900
950 1905
915
897 1850
886 1867
900
869 861 1800
1808 1810
1804
grams
kcals
850 1750
855
1753 803
1700
800
1684 1650
750
1600
700 1550
1978 1982 1987 1993 2003 2008 2013
g kcals
Figure 10. Trends in per capita total intake among Filipino households: Philippines, 1978-2013.
Trends in mean-one day per capita food consumption of households by food groups were
shown in Figure 11. Majority of food groups exhibited a marked decline in consumption from 2008 to
2013. Across food groups, the significant decrease in consumption became more prominent,
especially among energy-giving food particularly cereals and cereal products, (from 361 grams in
2008 to 346 grams in 2013) and rice and rice products, (from 317 grams in 2008 to 299 grams in
2013). On the other hand, significant increase in consumption was seen among body-building food
especially on meat and meat products, (from 58 grams in 2008 to 65 grams in 2013) and poultry,
(from 24 grams in 2008 to 33 grams in 2013). After two (2) decades, vegetables consumption showed
a meagre increase of eight (8) grams, whereas fruit consumption was on a steady decline from 1987
(107 grams) to 2013 (41 grams). From 1987 to 2013 a notable decline was noted on starchy roots and

tubers, from 37 to 14 grams. Since 1978, a slight increase was noted among milk and milk products,
eggs, and, dried beans, nuts and seeds.
Figure 11. Trends in mean one-day per capita food consumption among
Filipino households: Philippines, 1978-2013.

Food and Energy Sources
In 2013, Filipino diet is still predominantly composed of food coming from plants (72.3%)
followed by animal sources, (22.9%), as shown in Figure 12. The diet is characterized by high
percentage of carbohydrates (68.7%), while fats comprised 18.7 percent and protein a marginal
percentage of 12.5.
Figure 12. Food and energy sources of households: Philippines, 2013.
Through the years, plant sources remained as the major source of food among Filipino
households. Consumption of food from plants increased from 70 percent in 2008 to 72.3 percent in
2013, which was coupled by a subsequent decrease in consumption from animal sources, from 29
percent in 2008 to 22.9 percent in 2013. The highest plant source consumption, however, was noted in
1978 (Figure 13).
Figure 13. Trends in mean one-day per capita food intake by food source:
Philippines, 1978-2013.

3.1.2 Commonly Consumed Food
Rice (well-milled) as staple food was the most commonly consumed food among Filipino
households, eaten almost thrice daily, amounting to 288 grams per capita (Table 9). It is followed by
other basic food commodities such as coconut oil and coarse salt, which were consumed by 72.5 and
65.5 percent of households, respectively. Food spices that are indispensable to Filipino dishes, such as
onion (43.8%) and garlic (40.2%) were ranked fourth and fifth, respectively. Three-in-one (3-in-1)
coffee (37.9%), instant coffee (36.4%), brown sugar (30%), white sugar (20.1%) and powdered, filled
milk (18.7%) were all part of the morning regimen of Filipino households. Meanwhile, households
frequently consumed the following vegetables, which serve as good sources of vitamins and minerals:
tomato (19.1%), eggplant (18.9%), malunggay leaves (17.7%), carrots (16.3%), string beans (16.1%),
squash fruit (14.9%), and cabbage (14.1%). Among condiments, soy sauce (36.5%), vetsin (31%),
ginisa powder mix (19.4%), cane vinegar (17.3%), and coconut vinegar (15.5%) were most frequently
consumed. Cola softdrinks (13.5%) and chocolate-flavored energy drinks (12.9%) were the
commonly consumed beverages. Commonly consumed meat and fish were pork belly (13.7%) and
scad (13.4%), respectively.
Table 9. First 30 commonly consumed food items and percent (%) of households consuming:
Philippines, 2013.
Frequency Percent of Mean Weight
Food Item
(per day) Household Consuming (grams)
1. Rice, well-milled 2.4 94.8 288
2. Oil, coconut 1.0 72.5 9
3. Salt, not Iodized, coarse 0.7 65.5 3
4. Onion, bombay 0.5 43.8 4
5. Garlic, bulb 0.4 40.2 2
6. Egg, chicken, whole 0.5 38.6 16
7. Coffee, 3-in-1 0.5 37.9 5
8. Soy sauce 0.4 36.5 4
9. Coffee, instant, 100% pure 0.4 36.4 1
10. Vetsin 0.3 31.0 n
11. Sugar, brown 0.3 30.0 4
12. Sugar, white, refined 0.2 20.1 2
13. Ginisa mix, powder 0.2 19.4 n
14. Tomato 0.2 19.1 4
15. Eggplant 0.2 18.9 2
16. Milk, powder, filled instant 0.2 18.7 4
17. Malunggay leaves 0.2 17.7 10
18. Bread, pandesal 0.2 17.6 18
19. Vinegar, cane 0.2 17.3 5
20. Carrot 0.2 16.3 4
21. String beans 0.2 16.1 2
22. Vinegar, coconut 0.2 15.5 3
23. Squash, fruit 0.2 14.9 7
24. Cabbage, green 0.2 14.1 2
25. Ginger 0.1 14.1 12
26. Pork belly, less fat 0.2 13.7 5
27. Softdrink, cola 0.2 13.5 1
28. Scad, round 0.2 13.4 13
29. Choc-flavor energy drink, powder 0.1 12.9 2
30. Coffee creamer, non-dairy 0.1 12.7 1

For both 2008 and 2013, rice, well-milled remained the most frequently consumed food
among households (Figure 14). Sugar slipped down from rank second in 2008 (81.1%) to ranks
eleventh and twelfth in 2013, when it was further subdivided into brown sugar (30%) and white sugar
(20%). Non-dairy coffee creamer dropped from rank eleventh (24.8%) to rank thirtieth (12.7%), since
the popularity of 3-in-1 coffee surged to rank seventh, consumed by 37.9 percent of households.
Coconut oil, coarse salt, garlic, soy sauce and chicken egg remained in the top 10 of the list. Some
food items included in the 2008 list but dropped from the 2013 list include noodles, instant noodles,
crackers, canned fish sardines and coconut cream. These were replaced by vetsin, ginisa powder mix,
pork belly and ginger.
As can be seen from Table 10, rice (94.8%) and pandesal bread (17.6%) were the most
frequently consumed food items among cereals and cereal product group. For body-building food;
chicken egg (38.6%), pork belly (13.7%), galungong (13.4%), hotdog (12.6%), canned sardines
(11%) chicken breast (10.6%), tilapia (8.8%) and tamban,tuyo (6.2%) were the most preferred food
items. The most frequently chosen green, leafy vegetables were malunggay (17.7%), kamote leaves
(8.6%) and kangkong (7.7%); whereas, carrot (16.3%) and squash fruit (14.9%) were the most
frequently consumed yellow vegetables. Varieties of bananas which include saba (7.7%), latundan
(5.3%) and lacatan (2.4%) were the most preferred fruit among Filipino households.
Rice was listed at the top of the commonly consumed food items for both rural (91.2%) and
urban households (98%). Higher consumption among urban residents could be attributed to greater
availability and accessiblity. Urban residents would tend to prefer the more convenient packaging of
3-in-1 coffee (46.1%), while their rural counterparts prefer preparing their own instant coffee at home
(42.3%). Grab-and-go beverages were also popular among urban residents, such as softdrinks (17.1%)
and chocolate- flavored energy drinks (14.5%). Canned sardines (13.9%) were a more common part
of the Filipino dish among rural residents than their urban counterparts. Eggplant, string beans,
squash fruit and tomato were the commonly consumed vegetables for both urban and rural
households (Table 11).
Across wealth quintiles, rice still topped the list of most frequently consumed food items in
the country, where households consumed it almost thrice daily (Table 12). Consumption of rice was
highest among the poor quintile (307 grams per capita per day) and lowest among the richest quintile
(262 grams per capita per day). Coconut oil and salt were either the second or third most frequently
consumed food items across wealth quintile. Pandesal appeared in the list of frequently eaten food
items across all groups, except for the poorest group, while only the poorest group had white corn
grits included in the list.

30
Figure 14. Comparison of first 30 commonly consumed food items and percent (%) of households consuming such food:
Table 10. Commonly consumed food items by food group/sub-group and percent (%) of
households consuming: Philippines, 2013.
Percent of
Food Items Frequency
Households Consuming
Cereals and Cereal Products
Rice 2.4 94.8
Bread, pandesal 0.2 17.6
Bread, pan de monay 0.1 8.9
Crackers, salted 0.1 8.9
Noodles i.e. bihon, etc. 0.1 7.4
Starchy Roots and Tubers
Potato (patatas) 0.1 9.7
Taro 0.04 3.9
Cassava 0.02 2.1
Sweet potato, yellow (kamote, dilaw) 0.02 1.7
Sweet potato, white (kamote, puti) 0.01 1.1
Sugars and Sugar Products
Sugar, brown 0.3 29.9
Sugar, white 0.2 20.9
Softdrinks 0.2 13.5
Sugar, second class 0.1 9.9
Candy, milk chocolate 0.04 3.6
Fats and Oils
Oil, coconut 1.0 72.5
Coconut cream 0.1 11.6
Mayonnaise 0.03 2.9
Peanut butter 0.03 2.8
Palm oil 0.02 2.2
Fish, Meat and Poultry
Fresh Fish
Galunggong 0.2 13.4
Bangus 0.1 11.1
Tilapia 0.1 8.8
Tulingan 0.1 5.6
Matangbaka 0.04 3.1
Dried Fish
Tamban, tuyo 0.1 6.2
Galunggong, daing 0.03 2.6
Silinyasi, tuyo 0.02 2.1
Sapsap, tuyo 0.01 1.9
Bangus, daing 0.01 0.7
Processed Fish
Canned fish, sardines 0.1 11.0
Bagoong isda, ginamos 0.1 9.0
Patis 0.1 5.8
Shrimp paste, alamang 0.03 2.6
Galunggong, tinapa 0.02 1.8
Crustaceans and Mollusks
Shrimp, banana prawn (Hipong puti) 0.02 2.1
Pusit 0.02 1.6
Shrimp, small marine, dried (hibe) 0.01 1.0
Shrimp, sergestid (alamang) 0.01 0.6
Alimasag, laman 0.01 0.5
Fresh Meat
Pork belly, less fat 0.2 13.7
Pork boston butt, lean 0.2 11.7
Pork belly, more fat 0.1 7.7
Beef, lean 0.04 3.4
Pork chop 0.04 3.2
Organ Meat
Pork blood 0.03 2.4
Pork liver 0.03 2.3
Pork, intestine, small 0.01 0.9
Chicken, liver 0.03 2.6
Chicken gizzard 0.01 0.9
Pork intestine, large 0.01 0.7

Table 10. continued

Percent of
Food Items Frequency
Households Consuming
Processed Meat
Hotdog 0.1 12.6
Corned beef, canned 0.04 4.1
Sausage, pork (longganisa) 0.04 3.5
Meatloaf 0.02 2.0
Sausage, chorizo 0.02 2.0
Poultry
Chicken breast 0.1 10.6
Chicken leg/drumstick 0.1 6.2
Chicken wing 0.1 4.9
Chicken, white meat 0.1 4.6
Chicken thigh 0.0001 3.9
Eggs
Chicken eggs 0.5 38.6
Duck egg 0.01 0.7
Duck egg, salted (maalat) 0.01 0.7
Quail eggs 0.01 0.4
Duck eggs, fertilized (balut) 0.002 0.1
Milk and Milk Products
Milk, powder, filled, instant 0.2 18.7
Milk, evaporated, filled 0.02 2.1
Cheese, filled 0.02 1.6
Milk, powder, full cream 0.01 1.2
High calcium, non-fat, powdered 0.01 1.1
Dried Beans, Nuts, and Seeds
Soy sauce 0.4 36.5
Munggo, berde, tuyo 0.1 8.2
Soy bean curd (tokwa) 0.02 1.3
Mani, walang balat, binusa 0.007 0.7
Green pea, in brine, canned 0.008 0.8
Vegetables
Green, Leafy and Yellow Vegetables
Malunggay 0.2 17.7
Carrot 0.2 16.3
Squash fruit 0.2 14.9
Kamote, dahon 0.001 8.6
Kangkong 0.08 7.7
Other Vegetables
Onion, bombay 0.5 43.8
Garlic 0.4 40.2
Eggplant (talong) 0.2 18.9
String beans 0.2 16.1
Cabbage 0.2 14.1
Fruits
Vitamin C-Rich Food
Tomato 0.2 19.1
Kalamansi 0.06 5.7
Mango, kalabaw, hinog 0.01 1.0
Mango, Indian, unripe 0.01 0.8
Mango, piko ripe 0.01 0.7
Other Fruits
Banana, saba 0.08 7.7
Banana, latundan 0.1 5.3
Banana, lacatan 0.03 2.4
Pineapple 0.01 1.0
Apple, red 0.01 1.0
Miscellaneous
Salt, not iodized, coarse 0.7 65.5
Coffee, 3-in-1 0.5 37.9
Coffee, instant 0.4 36.4
Vetsin 0.3 31.0
Ginisa mix, powder 0.2 19.4

Brown sugar and white, refined sugar were commonly consumed in all groups. In addition,
brown sugar is more popular among the poorest, poor and middle households while white, refined
sugar is more commonly consumed by the rich and richest households. When it comes to fish, meat
and poultry food items, round scad was present in all groups, except for the rich group. Among the
egg group, whole chicken egg appeared in all five (5) quintiles. Instant powdered filled milk was the
preferred type of milk consumed by households across groups. Many vegetables were included in the
list across all five (5) quintiles. On the other hand, no fruits of any kind were included in the
frequently consumed food items in all wealth quintile.
Table 11. First 30 commonly consumed food items and percent (%) of households consuming by
place of residence: Philippines, 2013.
RURAL URBAN
% of % of
Mean Mean
Food Item Frequency HH Food Item Frequency HH
Weight Weight
(per day) Consu- (per day) Consu
(g) (g)
ming -ming
1. Rice, well-milled 2.4 91.2 307 1. Rice, well-milled 2.5 98.0 270
2. Salt, not Iodized, coarse 0.7 72.2 4 2. Oil, coconut 1.2 75.0 10
3. Oil, coconut 0.9 69.7 9 3. Salt, not Iodized, 0.6 59.6 3
coarse
4. Coffee, inst, 100% pure 0.4 42.3 1 4. Coffee, 3-in-1 0.6 46.1 6
5. Onion, bombay 0.5 42.1 3 5. Onion, bombay 0.5 45.3 4
6. Sugar, brown 0.4 41.5 6 6. Egg, chicken, whole 0.5 41.9 17
7. Garlic, bulb 0.5 41.3 1 7. Soy sauce 0.4 39.4 4
8. Vetsin 0.4 39.1 n 8. Garlic, bulb 0.4 39.3 2
9. Egg, chicken, whole 0.4 34.8 14 9. Coffee, inst, 100% pure 0.3 31.2 n
10. Soy sauce 0.4 33.2 3 10. Sugar, white, refined 0.3 26.5 3
11. Coffee, 3-in-1 0.3 28.7 3 11. Bread, pandesal 0.3 25.0 6
12. Malunggay, leaves 0.3 23.0 7 12. Vetsin 0.2 24.0 n
13. Eggplant 0.2 19.5 12 13. Tomato 0.3 22.5 5
14. Vinegar, coconut 0.2 18.3 2 14. Carrot 0.3 22.4 4
15. Ginisa mix, powdered 0.2 18.2 n 15. Ginisa mix, powdered 0.2 20.5 n
16. Milk, pwdr, filled, inst 0.2 17.4 16 16. Milk, pwdr, filled, inst 0.2 19.9 20
17. String beans 0.2 17.1 9 17. Sugar, brown 0.2 19.9 2
18. Squash, fruit 0.2 15.4 15 18. Vinegar, cane 0.2 19.7 2
19. Tomato 0.2 15.2 3 19. Eggplant 0.2 18.3 9
20. Ginger 0.2 14.7 1 20. Cabbage, green 0.2 18.1 6
21. Sugar, white, refined 0.2 14.6 2 21. Pork belly, less fat 0.2 17.9 14
22. Vinegar, cane 0.2 14.5 2 22. Sausage, hotdog 0.2 17.2 10
23. Sardines, in tomato sce, cnd 0.2 13.9 10 23. Softdrink, cola 0.2 17.1 3
24. Coconut cream 0.2 12.9 2 24. Scad, round 0.2 15.9 16
25. Fish paste, ginamos 0.1 12.9 3 25. String beans 0.2 15.2 6
26. Coffee creamer, non-dairy 0.1 12.8 1 26. Choc-flavor energy 0.2 14.5 1
drink, powder
27. Sweet potato, leaves 0.1 12.3 7 27. Squash fruit 0.2 14.4 10
28. Salt, Iodized 0.1 11.4 1 28. Pork Boston butt, lean 0.2 14.3 10
29. Okra 0.1 11.1 3 29. Potato 0.2 14.2 4
30. Choc-flavor energy drink, 0.1 11.1 1 30. Chicken breast 0.2 14.0 13
powder

Table 12. First 30 commonly consumed food items and percent (%) of households consuming by wealth quintile: Philippines, 2013.
34
POOREST POOR MIDDLE

% of HH Mean
Food Item Frequency Mean Food Item Frequency % of HH Mean Food Item Frequency % of HH
Consumin Weight
(per day) Weight (g) (per day) Consuming Weight (g) (per day) Consuming
g (g)
1. Rice, well-milled 2.2 85.7 283 1. Rice, well-milled 2.5 93.7 307 1. Rice, well-milled 2.5 96.9 304
2. Salt, not Iodized, 0.7 71.0 4 2. Oil, coconut 1.0 71.4 8 2. Oil, coconut 1.1 78.0 10
coarse
3. Oil, coconut 0.7 58.0 6 3. Salt, not Iodized, 0.7 70.4 4 3. Salt, not Iodized, 0.7 69.6 3
coarse coarse
4. Sugar, brown 0.4 40.7 6 4. Onion, bombay, bulb 0.5 39.7 3 4. Onion, bombay, bulb 0.5 44.2 4
5. Vetsin 0.4 38.3 n 5. Sugar, brown 0.4 39.3 5 5. Garlic, bulb 0.4 41.6 2
6. Coffee, inst, 100% 0.4 34.0 n 6. Garlic, bulb 0.4 38.4 1 6. Egg, chicken, whole 0.5 40.5 17
pure
7. Onion, bombay, bulb 0.4 31.7 2 7. Egg, chicken, whole 0.4 37.4 15 7. Coffee, inst, 100% pure 0.4 40.2 1
8. Coffee, inst, 100% 0.4 36.8 1 8. Coffee, 3-in-1 0.5 38.9 5
8. Garlic, bulb 0.3 30.9 1 pure
9. Coffee, 3-in-1 0.3 27.5 3 9. Vetsin 0.4 36.5 n 9. Soy sauce 0.4 36.4 3
10. Soy sauce 0.3 25.5 2 10. Soy sauce 0.4 34.6 3 10. Vetsin 0.3 34.3 n
11. Egg, chicken, whole 0.3 24.5 10 11. Coffee, 3-in-1 0.4 33.9 4 11. Sugar, brown 0.3 31.2 4
12. Malunggay leaves 0.3 23.0 7 12. Malunggay leaves 0.3 22.7 6 12. Eggplant 0.3 22.8 14
13. Vinegar, coconut 0.2 17.1 2 13. Vinegar, coconut 0.2 19.4 2 13. Sugar, white, refined 0.2 22.2 3
14. Eggplant 0.2 16.7 10 14. Eggplant 0.2 19.2 11 14. Tomato 0.2 19.4 5
15. Corn grits, white 0.4 15.6 47 15. Milk, pwdr, filled, inst. 0.2 18.0 16 15. String beans 0.2 19.4 8
16. Sardines, in tomato 0.2 15.1 10 16. Ginisa mix, pwdr 0.2 17.9 n 16. Malunggay leaves 0.2 19.3 5
sce, cnd
17. Coconut cream 0.2 15.1 3 17. String beans 0.2 17.3 8 17. Vinegar, cane 0.2 19.2 2
18. String beans 0.2 14.7 7 18. Squash fruit 0.2 16.2 14 18. Ginisa mix, pwdr 0.2 19.1 n
19. Squash fruit 0.2 14.4 16 19. Sardines, in tomato 0.2 15.5 10 19. Milk, pwdr, filled, inst. 0.2 18.7 18
sce, cnd
20. Sweet potato leaves 0.2 14.2 7 20. Sugar, white, refined 0.2 14.9 2 20. Squash fruit 0.2 18.6 13
21. Tomato 0.1 11.9 2 21. Tomato 0.2 14.8 3 21. Bread, pandesal 0.2 17.9 4
22. Milk, pwdr, filled, inst 0.1 11.3 9 22. Vinegar, cane 0.2 14.7 2 22. Ginger 0.2 15.7 1
23. Ginisa mix, pwdr 0.1 11.2 n 23. Scad, round 0.2 13.0 12 23. Scad, round 0.2 15.6 15
24. Sardine, Indian, dried 0.1 10.8 4 24. Coconut cream 0.1 12.6 2 24. Vinegar, coconut 0.2 15.6 2
25. Sugar, white, refined 0.1 10.2 1 25. Bread, pandesal 0.1 12.6 3 25. Cabbage, green 0.2 14.9 4
26. Okra 0.1 9.9 2 26. Choc-flavor energy 0.1 12.1 1 26. Carrot 0.2 14.8 2
drink, pwdr
27 Ginger 0.1 9.7 n 27. Carrot 0.2 12.0 1 27 Softdrink, cola 0.2 14.3 3
28. Salt, Iodized 0.1 9.6 n 28. Fish paste, ginamos 0.1 11.8 3 28. Okra 0.2 14.0 3
29. Scad, round 0.1 9.4 8 29. Cabbage, green 0.1 11.7 4 29. Choc-flavor energy 0.1 13.9 1
drink pwdr
30. Sugar, second class 0.1 9.3 1 30. Ginger 0.1 11.5 1 30. Pork belly, less fat 0.1 13.4 10
Table 12 continued
RICH RICHEST
Food Item Food Item
Frequency % of HH Mean Frequency % of HH Mean

(per day) Consuming Weight (g) (per day) Consming Weight (g)
1. Rice, well-milled 2.5 98.2 281 1. Rice, well-milled 2.5 99.1 262
2. Oil, coconut 1.2 77.7 11 2. Oil, coconut 1.3 76.8 11
3. Salt, not Iodized, coarse 3. Salt, not Iodized, coarse
0.6 62.0 3 0.6 55.0 3
4. Onion, bombay, bulb 0.6 50.5 5 4. Onion, bombay, bulb 0.6 52.7 6
5. Coffee, 3-in-1 0.5 45.4 6 5. Garlic, bulb 0.5 46.5 3
6. Egg, chicken, whole 0.5 45.0 18 6. Egg, chicken, whole 0.6 44.7 18
7. Garlic, bulb 0.5 44.0 2 7. Coffee, 3-in-1 0.4 43.0 5
8. Soy sauce 0.5 43.7 4 8. Soy sauce 0.2 42.0 5
9. Coffee, inst, 100% pure 0.4 36.1 1 9. Coffee, inst, 100% pure 0.4 35.2 1
10. Sugar, white, refined 0.3 25.9 3 10. Sugar, white, refined 0.3 30.3 3
11. Vetsin 0.3 25.5 n 11. Tomato 0.3 27.6 6
12. Ginisa mix, pwdr 0.2 23.5 4 12. Bread, pandesal 0.3 27.2 7
13. Milk, pwdr, filled, inst 0.2 23.4 24 13. Ginisa mix, pwdr 0.3 25.3 n
14. Bread, pandesal 0.2 22.8 6 14. Carrot 0.3 24.7 5
15. Carrot 0.2 22.6 4 15. Sausage, hotdog 0.2 22.9 15
16. Sugar, brown 0.3 22.2 3 16. Vinegar, cane 0.2 22.4 2
17. Tomato 0.2 21.2 5 17. Pork belly, less fat 0.3 22.2 19
18. Vinegar, cane 0.2 20.8 3 18. Vetsin 0.2 22.1 n
19. Cabbage, green 0.2 19.6 7 19. Milk, pwdr, filled, inst 0.2 22.0 23

20. Eggplant 0.3 18.7 10 20. Softdrink, cola 0.3 20.6 4
21. Ginger 0.2 18.0 1 21. Salt, Iodized 0.2 19.9 1
22. Pork belly, less fat 0.2 17.8 15 22. Coffee creamer, non-dairy 0.2 19.0 1
23. Softdrink, cola 0.2 17.4 3 23. Potato 0.2 18.8 7
24. Sausage, hotdog 0.2 16.9 9 24. Sugar, brown 0.2 18.4 2
25. Coffee creamer, non-dairy 0.2 15.4 1 25. Pork boston butt, lean 0.2 17.8 14
26. Scad, round 0.2 15.1 14 26. Cabbage, green 0.2 16.9 8
27 String beans 0.2 14.7 7 27. Milkfish 0.2 16.8 21
28. Potato 0.2 14.5 4 28. Eggplant 0.2 16.7 8
29. Pork boston butt, lean 0.2 14.4 11 29. Chicken breast 0.2 16.7 15
30. Chicken breast 0.1 14.4 12 30. Ginger 0.2 15.8 1
35
n (negligible) if less than 0.5

3.1.3 Consumption of Processed Foods
For processed foods, the overall mean one-day food consumption among Filipino households
was 185 grams. Generally, milk and milk products constituted the bulk of household dietary intake of
processed foods at 24.4 percent, followed closely by fish, meat and poultry products at 24.2 percent
(Table 13). Urban dwellers had a higher consumption of processed food with a mean intake of 213
grams compared to 153 grams among rural dwellers. Results revealed that consumption of processed
foods by urban households is mostly contributed by milk and milk products (27.1%) followed by fish,
meat and poultry products (21.9%), whereas rural households consume more processed fish, meat and
poultry products (27.7%) than processed milk and milk products (20.1%). Among fish, meat and
poultry groupings, urban dwellers preferred processed foods under meat and poultry products
(13.3%), while rural dwellers preferred processed food under fish and fish products (18.5%).
Table 13. Mean one-day per capita and percent (%) consumption of processed foods by food
group and by place of residence: Philippines, 2013.
NATIONAL PLACE OF RESIDENCE

Food Group/Sub-Group Urban Rural
Mean Mean Mean
% % %
(g) (g) (g)
Cereal and Cereal Products 31 16.5 36 16.9 25 16.0
Rice Products 5 2.9 6 2.7 5 3.3
Corn Products 1 0.4 1 0.4 n 0.3
Other Cereal Products 24 13.2 29 13.8 19 12.4
Starchy Roots and Tubers 1 0.5 1 0.6 1 0.4
Sugars and Syrups 12 6.3 11 5.1 13 8.2
Fats and Oils 13 7.3 15 7.2 11 7.4
Products 45 24.2 47 21.9 43 27.7
Fish Products 23 12.5 18 8.7 28 18.5
Meat and Poultry Products 22 11.7 28 13.3 14 9.3
Eggs n 0.1 n 0.1 n 0.1
Milk and Milk Products 45 24.4 58 27.1 31 20.1
Whole Milk 34 18.2 41 19.1 26 16.9
Milk Products 11 6.1 17 8.1 5 3.2
Dried Beans, Nuts and Seeds 5 2.8 6 2.8 4 2.7
Fruit and Vegetable Products 3 1.5 3 1.6 2 1.2
Fruit Products 2 1.3 3 1.4 2 1.1
Vegetable Products n 0.2 n 0.2 n 0.1
Miscellaneous 30 16.5 36 16.7 25 16.1
Beverages 23 12.4 28 13.0 18 11.4
Condiments and Spices 7 3.5 7 3.2 6 4.1
Others 1 0.6 1 0.5 1 0.6
TOTAL FOOD PROCESSED 185 100.0 213 100.0 153 100.0

Table 14 shows a comparison of the mean one-day per capita and percent consumption of
processed foods by region. It can be seen that the highest consumption contribution was observed in
the NCR (228 grams) and CALABARZON (228 grams), while the lowest consumption was observed
in ARMM (119 grams). Among regions, NCR had the highest consumption of processed foods in
most of food groups and sub groups, including cereals and cereal products (41grams) starchy roots
and tubers (2 grams), whole milk (45 grams), fruits (5 grams), and miscellaneous products (43 grams)
particularly beverages (36 grams). Cagayan Valley had the highest consumption of processed foods
under sugars and syrups (18 grams). Meanwhile, Central Luzon registered the highest consumption of
processed foods under fish, meat and poultry products (55 grams), fats and oils (20 grams) and dried
beans, nuts and seeds (7 grams). On the other hand, CALABARZON recorded the highest
consumption of milk and milk products (66 grams) while Western Visayas had the highest
consumption of processed foods under fish products (35 grams).
Disaggregating by mean one-day per capita and percent consumption of processed foods by
wealth quintile, the total amount of consumed was found to increase from the poorest (116 grams) to
the richest (273 grams) quintiles (Table 15). It was noted that most processed foods from the food
groups were least consumed by the poorest quintile except for starchy roots and tubers, while most
were mostly consumed by the richest, except for sugars and syrups. Consumption of processed foods
from meat and poultry products increased from poorest (7 grams) to richest (40 grams) quintiles; on
the contrary, processed foods from fish and products decreased from poorest (30 grams) to richest (15
grams) quintiles.

Figures 2013
Philippine Nutrition Facts and
38
Table 14. Mean one-day per capita and percent consumption of processed foods by food group and by region: Philippines, 2013.
Cagayan Central CALA- MIMA- Western

NCR CAR Ilocos Bicol
Valley Luzon BARZON ROPA Visayas
Food Group/Sub-group
Mean Mean Mean Mean Mean Mean Mean Mean Mean
% % % % % % % % %
(g) (g) (g) (g) (g) (g) (g) (g) (g)
Cereal and Cereal Products 41 18.2 29 16.7 27 15.4 29 15.9 34 16.0 36 16.0 24 15.5 34 19.7 25 15.5
Rice Products 6 2.8 5 2.9 3 2.0 7 4.0 6 2.9 5 2.3 5 3.2 4 2.2 5 2.8
Corn Products 1 0.4 1 0.4 n 0.3 n 0.2 1 0.3 1 0.4 n 0.3 1 0.3 1 0.6
Other Cereal Products 34 15.0 23 13.4 23 13.2 22 11.7 27 12.8 30 13.2 18 12.0 30 17.2 20 12.1
Starchy Roots and Tubers 2 0.7 n 0.3 n 0.3 n 0.2 1 0.6 1 0.5 1 0.3 1 0.5 n 0.3
Sugars and Syrups 9 3.8 13 7.8 15 8.6 18 10.0 14 6.7 12 5.3 15 10.2 14 7.8 12 7.1
Fats and Oils 14 6.0 15 8.6 15 8.6 15 8.4 20 9.3 18 7.9 10 6.4 13 7.3 10 6.3
Products 45 19.9 48 28.0 48 27.9 51 28.1 55 25.8 50 21.7 38 24.9 35 19.9 49 30.0
Fish Products 15 6.4 21 12.3 25 14.4 33 18.2 22 10.5 17 7.5 27 17.9 21 12.3 35 21.6
Meat and Poultry Products 31 13.5 27 15.7 23 13.5 18 9.9 32 15.3 32 14.2 11 7.0 13 7.7 14 8.4
Eggs n 0.2 0 0.0 n 0.2 0 0.0 n 0.1 n 0.2 n n 0 0.0 n 0.1
Milk and Milk Products 62 27.4 39 22.5 39 22.7 28 15.4 48 22.7 66 28.8 30 19.6 47 27.0 32 19.9
Whole Milk 45 19.7 31 18.0 29 16.7 24 13.4 36 17.0 44 19.1 24 16.0 33 19.1 28 17.2
Milk Products 18 7.7 8 4.4 10 6.0 4 2.1 12 5.7 22 9.7 5 3.6 14 7.9 4 2.7
Dried Beans, Nuts and
Seeds 6 2.8 5 2.8 4 2.4 4 2.4 7 3.4 7 2.9 4 2.7 4 2.2 3 2.0
Fruit and Vegetable
Products 5 2.3 1 0.8 3 2.0 3 1.7 2 1.2 3 1.4 2 1.1 3 1.5 2 1.0
Fruit Products 5 2.1 1 0.8 3 1.8 3 1.6 2 1.0 3 1.2 2 1.0 2 1.4 1 0.6
Vegetable Products n 0.2 n n n 0.1 n 0.1 n 0.1 1 0.2 n 0.1 n n 1 0.4
Miscellaneous 43 18.8 21 12.4 21 11.9 33 17.9 30 14.1 35 15.2 29 19.3 25 14.1 29 17.8
Beverages 36 16.0 16 9.4 13 7.5 24 13.0 18 8.4 26 11.2 23 15.2 19 10.8 22 13.7
Condiments and Spices 5 2.4 4 2.6 6 3.6 7 3.9 10 4.7 8 3.3 5 3.5 5 2.6 6 3.6
Others 1 0.4 1 0.5 1 0.8 2 1.0 2 1.0 1 0.7 1 0.6 1 0.7 1 0.4
TOTAL PROCESSED FOOD 228 100.0 172 100.0 173 100.0 183 100.0 212 100.0 228 100.0 152 100.0 174 100.0 163 100.0
n (negligible) if: less than 0.5 g
less than 0.05% for contribution
Table 14 continued
Eastern Zamboanga Northern SOCCK-

Central Visayas Davao ARMM Caraga
Visayas Peninsula Mindanao SARGEN
Food Group/Sub-group
Mean Mean Mean Mean Mean Mean Mean Mean
% % % % % % % %
(g) (g) (g) (g) (g) (g) (g) (g)
Cereal and Cereal Products 30 16.9 29 18.1 22 18.2 20 16.1 22 14.9 14 10.2 23 19.2 20 13.6
Rice Products 7 4.1 5 3.0 6 4.8 5 3.9 6 4.2 2 1.7 4 3.7 5 3.1
Corn Products 1 0.7 n 0.3 n 0.2 n 0.2 n 0.1 n 0.3 n 0.4 n 0.2
Other Cereal Products 22 12.1 24 14.9 16 13.2 15 12.0 16 10.6 12 8.2 18 15.1 15 10.4
Starchy Roots and Tubers 1 0.3 1 0.7 1 0.4 n 0.3 1 0.8 1 0.8 1 0.5 1 0.6
Sugars and Syrups 11 5.9 12 7.3 6 4.9 8 6.2 10 6.8 10 7.2 17 14.4 10 6.8
Fats and Oils 12 6.9 9 5.5 8 6.3 9 7.3 10 7.1 10 7.1 8 6.8 9 6.4
Fish, Meat and Poultry Products 47 26.3 33 20.7 34 28.4 43 35.3 42 28.6 32 22.6 30 25.4 36 24.6
Fish Products 27 15.1 23 14.5 25 21.2 33 26.7 27 18.3 22 15.7 24 20.5 26 17.7
Meat and Poultry Products 20 11.2 10 6.2 9 7.1 11 8.6 15 10.3 10 7.0 6 4.8 10 6.9
Eggs 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 n n n 0.3 0 0.0
Milk and Milk Products 36 19.8 33 20.7 27 22.7 24 19.5 29 20.1 49 34.6 23 19.0 42 28.6
Whole Milk 28 15.6 29 17.9 24 19.6 23 18.4 26 17.6 34 23.8 21 17.6 31 20.9
Milk Products 8 4.2 4 2.7 4 3.1 1 1.1 4 2.5 15 10.9 2 1.5 11 7.7
Dried Beans, Nuts and Seeds 4 2.2 4 2.5 4 3.6 4 2.9 4 3.1 4 2.6 3 2.6 4 3.0
Fruit and Vegetable Products 2 1.1 1 0.7 2 1.7 1 1.1 2 1.3 1 0.8 1 0.7 n 0.3
Fruit Products

2 1.0 1 0.7 2 1.5 1 0.9 2 1.3 1 0.8 1 0.7 n 0.2
Vegetable Products n 0.2 n 0.1 n 0.2 n 0.2 n 0.1 n 0.1 0 0.0 n 0.1
Miscellaneous 37 20.5 38 23.8 17 13.8 14 11.3 25 17.4 20 13.9 13 11.2 24 16.2
Beverages 30 16.9 32 19.8 9 7.7 9 7.1 19 12.7 13 9.3 8 6.7 15 10.1
Condiments and Spices 6 3.5 6 3.8 6 4.7 5 4.1 6 4.4 6 4.3 5 4.3 9 5.8
Others n 0.1 n 0.2 2 1.4 n 0.2 n 0.2 n 0.3 n 0.1 n 0.3
TOTAL PROCESSED FOOD 180 100.0 161 100.0 120 100.0 123 100.0 147 100.0 141 100.0 119 100.0 147 100.0
less than0.05% for contribution
39
Table 15. Mean one-day per capita and percent (%) consumption of processed foods by food group
and by wealth quintile: Philippines, 2013.
WEALTH QUINTILE
Food Group/Sub-Group POOREST POOR MIDDLE RICH RICHEST
Mean Mean Mean Mean Mean
% % % % %
(g) (g) (g) (g) (g)
Cereal and Cereal Products 20 16.9 26 17.2 30 17.6 37 17.1 41 15.0
Rice Products 4 3.3 5 3.5 5 2.8 7 3.4 6 2.2
Corn Product n 0.2 1 0.3 1 0.4 1 0.4 1 0.4
Other Cereal Products 16 13.4 20 13.4 24 14.4 28 13.3 34 12.4
Starchy Roots and Tubers 1 0.5 n 0.3 1 0.4 1 0.6 2 0.7
Sugars and Syrups 11 9.2 12 7.9 12 7.3 12 5.7 11 4.2
Fats and Oils 7 6.1 10 6.6 13 7.5 16 7.3 22 7.9
37 31.7 42 28.1 41 24.6 47 22.0 56 20.4
Products
Fish Products 30 25.9 28 18.4 24 14.1 19 9.1 15 5.6
Meat and Poultry
7 5.8 15 9.7 18 10.6 28 12.9 40 14.8
Products
Eggs n n n n n 0.1 n 0.2 n 0.1
Milk and Milk Products 15 12.8 26 17.3 36 21.5 56 26.2 91 33.2
Whole Milk 13 10.8 22 14.9 30 17.6 43 19.9 60 21.9
Milk Products 2 2.0 4 2.4 7 3.9 14 6.4 31 11.3
3 2.5 5 3.2 4 2.6 6 3.0 7 2.6
Seeds
Fruit and Vegetable
1 1.0 2 1.3 2 1.3 4 1.8 4 1.5
Products
Fruit Products 1 0.9 2 1.2 2 1.2 3 1.6 4 1.3
Vegetable Products n 0.1 n 0.1 n 0.1 n 0.2 1 0.2
Miscellaneous 23 19.3 27 18.0 29 17.1 34 16.0 39 14.4
Beverages 18 15.3 21 13.7 22 12.9 25 11.9 29 10.5
Condiments and Spices 4 3.8 6 3.9 6 3.6 8 3.6 9 3.2
Others n 0.3 1 0.5 1 0.5 1 0.6 2 0.6
TOTAL PROCESSED
116 100.0 150 100.0 168 100.0 214 100.0 273 100.0
FOOD
less than0.05% for contribution
3.1.4 Consumption of Processed Food Products with Sangkap Pinoy Seal (SPS)
A meager 5.3 percent of Filipino households consumed processed products with Sangkap
Pinoy Seal in 2013 (Table 16). Ilocos region have the highest percentage of households consuming
processed foods with SPS at 11.6 percent while Zamboanga Peninsula registered the lowest at 2.6
percent. Urban and rural households have almost similar mean intake at 1.1 and 1.2 grams,
respectively. No direct effect was noted in terms of wealth quintile, as the mean intake varied from
poorest to richest quintiles. The least consumption of SPS products was observed among the poorest
and rich households while the highest was noted among the richest households.

Table 16. Percentage of households consuming processed foods with Sangkap Pinoy Seal
(SPS) by region, place of residence and wealth quintile: Philippines, 2013.
AREA Mean Intake(gram) Percent of Households

Philippines 1.2 5.3
Region
National Capital Region 0.8 4.6
Ilocos 3.6 11.6
Cagayan Valley 4.1 11.4
CAR 3.1 9.6
Central Luzon 1.1 6.4
CALABARZON 1.0 5.8
MIMAROPA 1.0 5.8
Bicol 0.9 2.8
Western Visayas 1.6 4.0
Central Visayas 0.6 4.7
Eastern Visayas 0.3 3.3
Zamboanga Peninsula 0.4 2.6
Northern Mindanao 0.3 3.3
Davao 0.8 3.8
SOCCSKSARGEN 0.8 4.2
Caraga 0.6 3.4
ARMM 0.2 3.4
Place of Residence
Urban 1.1 5.4
Rural 1.2 5.2
Wealth Quintile
Poorest 0.8 4.6
Poor 1.3 5.7
Middle 1.0 5.2
Rich 1.4 4.6
Richest 1.4 6.5
3.1.5 Meals Eaten Out
More than one-third (36.4%) of households in the country take their meals or snacks outside
their homes (Table 17). Most of these were taken during snacks, representing almost one-fourth
(24.8%) of the households. Households that ate breakfast outside their homes comprise only 8.8
percent of the total. CALABARZON obtained the highest percentage of households (43.9%) that took
meals or snacks outside their homes. On the other hand, the least percentage was found in ARMM
(14.1%), with meals frequently eaten out during lunch. Meanwhile, a higher percentage was recorded
in urban areas for both meals and snack (40.4%) than in rural areas (32.1%). A similar outcome was
observed for individual meals (breakfast, lunch, supper and snacks), where all percentages were
higher in urban households than in rural counterparts. The poorest households had the lowest
percentage (25.9%) which notably increases by wealth quintile with the richest households (45.1%)

41
having the highest percentage. Most households preferred to eat outside their homes during snacks
based on both wealth quintile and place of residence.
Table 17. Percentage of households consuming meals and snacks outside homes by region, place
of residence and wealth quintile: Philippines, 2013.
Household (%)
Area N
Breakfast Lunch Supper Snack ALL
Philippines 8592 8.8 22.0 9.4 24.8 36.4
Region
NCR 774 13.6 25.7 14.8 25.8 40.2
Ilocos Region 538 4.0 14.6 3.7 21.1 26.9
Cagayan Valley 466 6.8 24.5 7.4 34.3 41.7
CAR 373 8.7 25.9 11.1 26.0 37.7
Central Luzon 706 8.1 23.0 8.9 23.5 38.6
CALABARZON 799 8.8 25.9 11.8 32.3 43.9
MIMAROPA 394 6.8 16.6 4.3 23.8 31.8
Bicol Region 483 10.6 23.5 6.1 30.2 41.4
Western Visayas 572 12.5 25.0 10.7 28.7 42.0
Central Visayas 591 10.5 26.3 12.5 31.5 43.5
Eastern Visayas 492 5.8 19.9 5.3 22.1 32.9
Zamboanga 375 3.3 10.0 2.3 13.6 18.4
Peninsula
Northern Mindanao 439 3.4 10.8 4.6 14.8 20.8
Davao Region 500 9.2 23.5 11.9 17.9 33.5
SOCCSKSARGEN 479 4.7 18.3 5.8 15.7 26.0
Caraga 362 6.9 15.0 8.9 16.2 28.9
ARMM 249 5.9 10.9 4.0 5.5 14.1
Place of Residence
Urban 3711 10.5 25.1 12.1 27.2 40.4
Rural 4881 6.9 18.7 6.5 22.2 32.1
Wealth Quintile
Poorest 1972 6.7 14.9 6.1 16.3 25.9
Poorest 1862 8.4 21.1 8.6 22.9 35.1
Middle 1666 8.6 21.9 8.3 26.2 36.3
Rich 1511 9.2 23.3 10.7 28.8 40.2
Richest 1359 11.3 29.5 13.6 30.3 45.1
3.1.6 Household Food Wastage
Food wastage pertains to both cooked and raw food items that a person or family failed to
consume as a result of either one (1) or more of the following reasons: spoilage, wastage from
cooking and plate, and/or fed to animals and pets. Per day, 20 grams per capita of food or about one
(1) tablespoon and one (1) teaspoon of food were wasted (Figure 15). Wastage on cereals and cereal
products was the highest among food groups at 15 grams per capita per day. Plate waste generated

from fish, meat and poultry and vegetables amounted to three (3) grams and two (2) grams per capita
per day, respectively.
Other food groups contributed negligible amounts to the total food wastage.
Figure 15. Mean one-day per capita food wastage: Philippines, 2013.
As shown in Table 18, 2.4 percent of food available was discarded as waste. Food wastage
was more evident among households with pets, where data showed discarded food amounting to 33
grams, compared to six (6) grams per capita per day for households without pets. Majority of food
waste given to pets was composed of rice and rice products (24 grams). Filipino households,
especially those with pets, would allocate a portion of their food for pets.
A slight increase of five (5) grams (equivalent to 1 teaspoon) was observed between plate
waste generated among households between 2008 and 2013, from 15 grams per capita per day in
2008 to 20 grams per capita per day in 2013 (Table 19). The increase was noted solely in rice and
rice products (9 grams per capita per day in 2008 to 14 grams per capita per day in 2013).
Discarded food from fish and fish products (3 grams), meat and meat products (1 gram) and
vegetables (2 grams) remained unchanged from 2008 to 2013.
About 57 kilocalories per capita per day of dietary energy were lost due to household food
wastage (Table 20). Broken down according to nutrient composition, food wastage accounted for 3.8
percent of available carbohydrate intake, 2.7 percent of available protein intake and 1.1 percent of
available fat intake. In terms of micronutrients, food wastage was highest for niacin (2.9% of
available intake), since majority of food discarded constituted rice and rice products.

43
Table 18. Mean one-day per capita food wastage by food group and by households with or without
pets: Philippines, 2013.
Total Wastage in grams Food
% of % of Food
Food Group/ Sub-group Wastage Available
Given to Pets Discarded Wastage Available
(grams) in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 15 25 4 72.3 4.2 346
Rice and Rice Products 14 24 3 68.1 4.6 299
Corn and Corn Products 1 1 n 3.4 3.0 23
Other Cereal Products n n n 0.7 0.6 25
Starchy Roots and Tubers n n n 1.1 1.5 14
Sugars and Syrups n n n 0.1 0.1 12
Fats and Oils n n n 0.5 0.6 15
BODY -BUILDING FOOD

Fish, Meat and Poultry 3 4 1 13.9 1.4 207
Fish and Fish Products 2 3 1 9.1 1.7 109
Meat and Meat Products 1 1 n 3.1 1.0 65
Poultry n 1 n 1.7 1.0 33
Eggs n n n 0.4 0.5 16
Milk and Milk Products n n n n n 45
Whole Milk n n n n n 34
Milk Products n n 0 n n 11
Dried Beans, Nuts and Seeds n n n 0.4 1.0 9
REGULATING FOOD
Vegetables 2 3 1 10.4 1.8 114
Green, Leafy and Yellow Veg. 1 1 n 3.4 1.8 39
Other Vegetables 1 2 1 7.0 1.9 75
Fruits n n n 0.8 0.4 41
Vitamin C-Rich Fruits n n n 0.1 0.2 8
Other Fruits n n n 0.7 0.4 33
MISCELLANEOUS n n n 0.1 0.1 34
Beverages n n n n n 23
Condiments and Spices n n n 0.1 0.2 10
Others 0 0 0 0 0.0 2
TOTAL FOOD 20 33 6 100.0 2.4 855
Rural households reported significantly higher food wastage (24 grams) than their urban
counterparts (17 grams). Most of the difference was accounted from wastage in rice and rice
products, constituting 17 grams for rural households and 11 grams for urban households. Minimal
differences were noted on food wastage between urban and rural residents from fish and fish products,
meat and meat products, and green, leafy and yellow vegetables (Table 21).

Table 19. Comparison of mean one-day per capita food wastage by food group: Philippines,
2008 and 2013.
Food Wastage in grams Increase

Food Group/ Sub-Group
2008 2013 Actual Percent
ENERGY-GIVING FOOD
Cereals and Cereal Products 10 15 5 50.0
Rice and Rice Products 9 14 5 55.6
Corn and Corn Products n 1 1 1.0
Other Cereal Products n n n -
Starchy Roots and Tubers n n n -
Sugars and Syrups n n n -
Fats and Oils n n n -

Fish, Meat and Poultry 3 3 0 0
Fish and Fish Products 2 2 0 0
Meat and Meat Products 1 1 0 0
Poultry n n n -
Eggs n n n -
Milk and Milk Products n n n -
Whole Milk n n n -
Milk Products n n n -
Dried Beans, Nuts and Seeds n n n -
REGULATING FOOD
Vegetables 2 2 0 0
Green, Leafy and Yellow Veg. 1 1 0 0
Other Vegetables 1 1 0 0
Fruits n n n -
Vitamin C-Rich Fruits n n n -
Other Fruits n n n -
MISCELLANEOUS n n n -
Beverages n n n -
Condiments and Spices n n n -
Others 0 0 0 -
TOTAL FOOD 15 20

45
Table 20. Mean one-day per capita energy and nutrients lost due to food
wastage: Philippines, 2013.
Nutrients PHILIPPINES
Nutrient Losses % of Available
Energy (kcal) 57 3.2
Protein (g) 1.5 2.7
Iron (mg) 0.2 2.1
Retinol Equivalent (mcg) 4.1 0.8
Calcium (g) 0.01 1.8
Thiamin (mg) 0.02 2.5
Riboflavin(mg) 0.01 1.7
Niacin (mg) 0.5 2.9
Vitamin C (mg) 0.6 1.3
Fats (g) n 1.1
Carbohydrates (g) 12 3.8
Table 22 shows wide variations in the amount of plate waste among households across
regions. Cagayan Valley (39 grams), Western Visayas (29 grams), Ilocos Region (27 grams) and
CAR (27 grams) recorded the highest household plate waste, whereas NCR (12 grams) and
Zamboanga Peninsula (14 grams) displayed the lowest household plate waste. Highest food waste
from rice and rice products were observed in Cagayan Valley (32 grams), CAR (22 grams) and
Western Visayas (21 grams). Meanwhile, daily per capita wastage from fish, meat, and poultry was
highest in Ilocos Region (5 grams), Western Visayas (4 grams), Eastern Visayas (4 grams), and
ARMM (4 grams), while it was lowest in CAR (1 gram). Discarded food from vegetables was
highest in MIMAROPA (5 grams), Bicol (4 grams) and Cagayan Valley (4 grams).

Table 21. Mean one-day per capita food wastage by food group and by place of residence: Philippines, 2013.
RURAL URBAN
Food Group/Sub-group Total Wastage in grams % of Total Wastage in grams % of

% of % of
Wastage Given Food Wastage Given Food
Discarded Wastage Discarded Wastage
(grams) to Pets Available (grams) to Pets Available
ENERGY-GIVING FOOD
Cereals and Cereal
Products 18 27 4 75.9 4.9 11 22 3 67.6 3.5
Rice and Rice
Products 17 25 4 70.6 5.3 11 21 3 65.0 3.8
Corn and Corn
Products 1 2 n 4.7 3.0 n 1 n 1.7 2.8
Other Cereal Products n n n 0.6 0.8 n n n 0.9 0.5
Starchy Roots and Tubers n 1 n 1.4 2.0 n n n 0.6 0.8
Sugars and Syrups n n 0 0.1 0.2 n n n n 0.1
Fats and Oils n n n 0.3 0.5 n n n 0.7 0.7

Fish, Meat and Poultry 2 3 1 10.1 1.3 3 6 1 18.9 1.4
Fish and Fish
Products 2 2 1 7.1 1.5 2 3 1 11.8 1.9
Meat and Meat
Products 1 1 n 2.4 1.2 1 1 n 4.1 0.8
Poultry n n n 0.6 0.7 1 1 n 3.0 1.2
Eggs n n n 0.3 0.5 n n n 0.6 0.6
Milk and Milk Products n n 0 n n n n n n n
Whole Milk n n 0 n n n n n n n
Milk Products 0 0 0 n n n n 0 n n
Seeds n n n 0.5 1.4 n n n 0.4 0.6
REGULATING FOOD
Vegetables 3 3 1 10.5 2.0 2 3 1 10.2 1.7
Green, Leafy and
Yellow Veg. 1 1 n 3.5 1.9 1 1 n 3.2 1.6
Other Vegetables 2 2 1 6.9 2.1 1 2 1 7.0 1.7
Fruits n n n 0.8 0.5 n n n 0.8 0.3
Vitamin C-Rich Fruits n n 0 0.0 0.1 n n n 0.1 0.2
Other Fruits n n n 0.7 0.5 n n n 0.7 0.4
MISCELLANEOUS n n n 0.1 0.1 n n n 0.2 0.1
Beverages n n n n n n 0 n n n
Condiments and Spices n n n 0.1 0.2 n n n 0.2 0.3
Others 0 0 n n n 0 0 0 0.0 0.0
TOTAL FOOD 24 35 7 100.0 2.8 17 31 6 100.0 1.9

47
Figures 2013
48
Table 22. Mean one-day food wastage by food group and by region: Philippines, 2013.
Cereals
Rice and Corn and Other Starchy Sugars Fats Fish, Fish and Meat and Milk and
and
Rice Corn Cereal Roots and and and Meat and Fish Meat Poultry Eggs Milk
Regions Cereal
Products Products Products Tubers Syrups Oils Poultry Products Products (g) (g) Products
Products
(g) (g) (g) (g) (g) (g) (g) (g) (g) (g)
(g)
NCR 7 7 0 n n 0 n 3 2 1 n n n
CAR 22 22 n n 0 0 n 1 1 1 n n n
Ilocos 19 19 0 n n 0 n 5 3 1 1 n 0
Cagayan Valley 32 32 0 n n 0 n 2 1 n n n 0
Central Luzon 16 15 n n n n n 3 2 1 n n n
CALABARZON 10 10 n n n 0 n 3 2 1 1 n n
MIMAROPA 17 17 n n n n n 3 3 n n n 0
Bicol 15 14 1 n n n n 3 2 1 n n 0
Western Visayas 22 21 n n n 0 n 4 3 1 n n 0
Central Visayas 16 13 3 n n 0 n 2 1 n n n 0
Eastern Visayas 14 13 n n 1 0 n 4 2 1 n n 0
Zamboanga Peninsula 10 9 2 n n 0 n 2 1 n n n 0
Northern Mindanao 14 10 4 n n 0 n 2 2 n n n 0
Davao 15 13 2 n n 0 n 2 1 n n n 0
SOCCSKSARGEN 19 18 n n n 0 n 3 2 n 1 n 0
ARMM 10 10 n n 1 0 n 4 4 n n n 0
Caraga 13 12 1 n n 0 n 4 4 n n n 0
Number may not add to total due to rounding off.
Table 22 continued
Green,
Dried Beans, Vitamin
Whole Milk Leafy and Other Other Miscella- Beve- Condiments
Nuts and Vegetables Fruits C-Rich Others Total

Regions Milk Products Yellow Vegetables Fruits neous rages and Spices
Seeds (g) (g) Fruits (g) (g)
(g) (g) Veg. (g) (g) (g) (g) (g)
(g) (g)
(g)
NCR n 0 n 2 n 1 n 0 n n n n 0 12
CAR n 0 n 3 1 2 n 0 n n n n 0 27
Ilocos 0 0 n 2 1 1 n 0 n 0 0 0 0 27
Cagayan Valley 0 0 n 4 1 3 n 0 n n 0 n 0 39
Central Luzon n 0 n 2 n 1 n 0 n n n n 0 21
CALABARZON 0 n n 2 1 1 n n n n n n 0 16
MIMAROPA 0 0 n 5 1 4 1 n n n n n 0 26
Bicol 0 0 n 4 2 2 1 n 1 n 0 n 0 24
Western Visayas 0 0 n 3 1 2 n 0 n n 0 n 0 29
Central Visayas 0 0 n 2 1 1 0 0 0 n n n 0 20
Eastern Visayas 0 0 n 2 1 1 n 0 n n n n 0 22
Zamboanga
0 0 n 1 1 1 n 0 n n 0 n 0 14
Peninsula
Northern Mindanao 0 0 n 1 1 n 0 0 0 n 0 n 0 18
Davao 0 0 n 1 n n 0 0 0 n 0 n 0 18

SOCCSKSARGEN 0 0 n 3 n 2 n 0 n 0 0 0 0 25
ARMM 0 0 n 1 1 1 n 0 n n 0 n 0 17
Caraga 0 0 n 2 1 2 n 0 n n 0 n 0 18
Number may not add to total due to rounding off.
49
Based on wealth quintile, highest household plate waste was noted among households in the
rich quintile (23 grams), while the lowest was among households in the poor and poorest quintiles (19
grams) (Table 23). Cereals and cereal products obtained the highest wastage across all food groups in
the five (5) quintiles, followed by fish, meat and poultry and vegetables. The middle wealth quintile
registered the highest wastage on cereals and cereal products (16 grams), whereas richest quintile
recorded the lowest wastage on the same food group (13 grams).
Table 23. Mean one-day per capita food wastage by wealth quintile: Philippines, 2013.
Food Group/ Sub-group
Wastage in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 14 15 16 15 13
Rice and Rice Products 12 14 16 15 13
Corn and Corn Products 2 1 n n n
Other Cereal Products n n n n n
Starchy Roots and Tubers n n n n n
Sugars and Syrups 0 0 n 0 n
Fats and Oils n n n n n

Fish, Meat and Poultry 2 2 3 4 4
Fish and Fish Products 2 1 2 3 2
Meat and Meat Products n n 1 1 1
Poultry n n n 1 n
Eggs n n n n n
Milk and Milk Products 0 0 n 0 n
Whole Milk 0 0 n 0 n
Milk Products 0 0 0 0 n
Dried Beans, Nuts and Seeds n n n n n
REGULATING FOOD
Vegetables 2 2 2 3 2
Green, Leafy and Yellow Veg. 1 1 1 1 1
Other Vegetables 1 1 1 2 1
Fruits n n n n n
Vitamin C-Rich Fruits n n n n n
Other Fruits n n n n n
MISCELLANEOUS n n n n n
Beverages n n n n n
Condiments and Spices n n n n n
Others 0 0 0 0 0
TOTAL FOOD 19 19 22 23 20

3.1.7 Household Food Cost
The daily per capita food cost of a typical Filipino household was calculated at 60.39
(Figure 16). This amount covered the actual cost of both bought and not bought food. The biggest
share of the total food cost was spent on fish, meat and poultry (38%). This was followed by cereals
and cereal products at 30.5 percent, wherein 20.7 percent of the total cost was spent on rice and rice
products. Vegetables accounted for 8.3 percent of total food cost, followed by food items under
miscellaneous food at 6.7 percent. The remaining food cost was spent in amounts less than five (5)
percent of the total for other food groups such as milk and milk products (4.7%), eggs (2.7%), fruits
(2.6%), fats and oils (2.4%), sugar and syrup (2.1%), dried beans, nuts and seeds (1.1%) and starchy
roots and tubers (1.0%) (Table 24). Estimates were based on prevailing food prices in 2013.
Figure 16. Mean one-day per capita food cost by food group: Philippines, 2013.
Food cost is determined by obtaining from the respondent the actual cost of food items
weighed and consumed or the price of the food item in a specific measure. Costs of food items that
were either own-produced in backyard garden, livestock/fishpond or farm or were given-in are
imputed based on the prevailing retail or market price. For costs of food items which cannot be
recalled by the respondent, actual inquiry is 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. Sum of this
different food groups were added to get the total food cost of all households.

Table 24. Mean one-day per capita food peso value and percent (%) to
total cost by food group: Philippines, 2013.
PHILIPPINES
One-day per
capita peso value % of total
of food
ENERGY-GIVING FOOD
Cereals and Cereal Products 18.40 30.5
Rice and Rice Products 12.52 20.7
Corn and Corn Products 0.77 1.3
Other Cereal Products 5.11 8.5
Starchy Roots and Tubers 0.59 1.0
Sugars and Syrups 1.29 2.1
Fats and Oils 1.43 2.4
Fish, Meat and Poultry 22.95 38.0
Fish and Fish Products 9.96 16.5
Meat and Meat Products 8.83 14.6
Poultry 4.16 6.9
Eggs 1.64 2.7
Milk and Milk Products 2.82 4.7
Whole Milk 2.50 4.1
Milk Products 0.32 0.5
Dried Beans, Nuts and Seeds 0.69 1.1
REGULATING FOOD
Vegetables 4.99 8.3
Green, Leafy and Yellow Veg. 1.57 2.6
Other Vegetables 3.42 5.7
Fruits 1.55 2.6
Vitamin C-Rich Fruits 0.38 0.6
Other Fruits 1.18 1.9
MISCELLANEOUS 4.05 6.7
Beverages 3.04 5.0
Condiments and Spices 0.68 1.1
Others 0.33 0.5
TOTAL FOOD COST 60.39 100.0
Variations were observed in the allocation of the total food cost by place of residence (Table
25). On the average, rural households spent 51.96 per day on food. More than one-third of their
total food cost was spent on fish, meat and poultry (36.1%), which was distributed as follows: fish
and fish products (18.3%), meat and meat products (12.1%) and poultry (5.6%). A substantial
amount was used for purchasing rice and rice products (24.3%). Less than 10 percent of the total
food cost was spent on vegetables (9.0%), miscellaneous food (6.5%), milk and milk products
(3.2%), eggs (3%), fruits (2.3%) sugars and syrups and fats and oils (2.2% each) and dried beans,
nuts and seeds (1.2%). Urban households recorded a significantly higher total food cost at 68.05
compared to rural households with 51.96. Consequently, significantly higher amount spent on
some food groups, including fish, meat and poultry (39.3%), milk and milk products (5.7%),
miscellaneous food (6.9%), fats and oils (2.5%) and fruits (2.8%). Urban household allocation for
cereals and cereal products accounted for 28.3 percent of the total food cost which is significantly
lower than the rural households (33.5%); however, urban households allocated a significantly
higher amount for other cereal products (9.4%).

Table 25. Mean one-day per capita food peso value and percent (%) to total cost by food group
and by place of residence: Philippines, 2013.
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 17.43 33.5 19.27 28.3
Rice and Rice Products 12.62 24.3 12.42 18.3
Corn and Corn Products 1.12 2.1 0.45 0.7
Other Cereal Products 3.69 7.1 6.40 9.4
Starchy Roots and Tubers 0.44 0.9 0.71 1.0
Sugars and Syrups 1.14 2.2 1.44 2.1
Fats and Oils 1.15 2.2 1.68 2.5

Fish, Meat and Poultry 18.75 36.1 26.76 39.3
Fish and Fish Products 9.52 18.3 10.36 15.2
Meat and Meat Products 6.31 12.1 11.12 16.3
Poultry 2.92 5.6 5.29 7.8
Eggs 1.55 3.0 1.72 2.5
Milk and Milk Products 1.64 3.2 3.89 5.7
Whole Milk 1.50 2.9 3.41 5.0
Milk Products 0.14 0.3 0.48 0.7
Dried Beans, Nuts and Seeds 0.64 1.2 0.73 1.1
REGULATING FOOD
Vegetables 4.70 9.0 5.26 7.7
Green, Leafy and Yellow Veg. 1.55 3.0 1.60 2.3
Other Vegetables 3.15 6.1 3.67 5.4
Fruits 1.17 2.3 1.90 2.8
Vitamin C-Rich Fruits 0.20 0.4 0.54 0.8
Other Fruits 0.98 1.9 1.36 2.0
MISCELLANEOUS 3.36 6.5 4.68 6.9
Beverages 2.43 4.7 3.59 5.3
Condiments and Spices 0.65 1.2 0.71 1.0
Others 0.27 0.5 0.37 0.6
TOTAL FOOD COST 51.96 100.0 68.05 100.0
The average peso value of food consumed spent by households in the regions ranged from
42.00 to 72.15 (Table 26). The highest amount was recorded in NCR while the lowest amount was
noted in ARMM. Overall, majority of the regions spent the highest percentage of the total food cost
on fish, meat and poultry, followed by cereals and cereal products, and vegetables. In contrast,
MIMAROPA, Bicol, Eastern Visayas, Caraga and ARMM allocated the highest percentage of the
total food cost to the following food groups: cereals and cereal products, fish, meat and poultry and
vegetables. Eastern Visayas allocated the highest percentage of the total food cost for cereal and
cereal products, while Zamboanga Peninsula spent the highest proportion of the total food cost on
milk and milk products. Other regions and the corresponding food groups that obtained the highest
percent of the total food cost are the following: for CAR (starchy roots and tubers, eggs, and dried
beans, nuts and seeds), for NCR (fish, meat and poultry, fruits and miscellaneous food items), for
CALABARZON (fats and oils), and for Cagayan Valley (sugars and syrups and vegetables).

Figures 2013
Table 26. Mean one-day per capita food peso value and percent (%) of total food cost by food group and by region: Philippines, 2013.
54
Cagayan Central CALA- MIMA- Western

NCR Ilocos CAR Bicol
Food Group/Sub-Group Valley Luzon BARZON ROPA Visayas
One day per capita peso value of food
ENERGY-GIVING FOOD
Cereals and Cereal Products 20.53 16.90 17.34 19.74 17.31 17.85 16.92 17.59 18.76
Rice and Rice Products 12.73 11.90 12.65 14.43 11.24 11.01 12.99 11.38 14.30
Corn and Corn Products 0.18 0.32 0.27 0.20 0.25 0.29 0.46 0.68 0.42
Other Cereal Products 7.61 4.69 4.42 5.11 5.83 6.55 3.48 5.52 4.04
Starchy Roots and Tubers 0.74 0.40 0.37 1.06 0.74 0.72 0.34 0.41 0.41
Sugars and Syrups 1.35 1.62 1.94 1.63 1.62 1.51 1.14 1.08 1.40
Fats and Oils 1.83 1.12 1.05 1.40 1.88 1.89 1.14 1.84 1.15
Fish, Meat and Poultry 29.28 23.83 20.40 25.44 28.62 25.72 14.04 16.34 22.94
Fish and Fish Products 10.06 10.12 8.27 7.54 10.59 9.36 9.08 8.75 13.18
Meat and Meat Products 12.89 9.87 8.14 12.49 11.39 11.31 3.50 5.98 6.67
Poultry 6.34 3.84 3.99 5.40 6.64 5.05 1.47 1.61 3.09
Eggs 1.46 1.75 1.99 2.47 1.78 2.06 1.60 1.03 1.40
Milk and Milk Products 3.46 2.31 1.58 1.79 2.95 3.03 1.32 2.18 2.09
Whole Milk 2.86 2.05 1.44 1.57 2.48 2.54 1.22 1.92 1.93
Milk Products 0.60 0.25 0.15 0.22 0.47 0.50 0.10 0.26 0.16
Dried Beans, Nuts and Seeds 0.74 0.89 1.17 1.67 0.61 0.80 0.60 0.52 0.53
REGULATING FOOD
Vegetables 5.43 6.16 7.29 6.69 5.38 5.11 4.97 4.32 4.73
Green, Leafy and Yellow Veg. 1.61 2.02 1.82 1.99 1.25 1.25 1.32 1.50 1.79
Other Vegetables 3.81 4.14 5.47 4.70 4.13 3.86 3.65 2.82 2.93
Fruits 2.24 1.09 1.75 1.33 1.98 1.94 1.23 1.76 1.30
Vitamin C-Rich Fruits 0.71 0.21 0.21 0.28 0.42 0.42 0.43 0.31 0.48
Other Fruits 1.53 0.88 1.54 1.05 1.55 1.52 0.80 1.44 0.83
MISCELLANEOUS 5.10 4.03 4.36 3.46 4.72 4.67 4.20 3.74 3.97
Beverages 4.05 2.70 2.99 2.60 3.24 3.37 3.32 2.74 3.06
Condiments and Spices 0.71 0.78 0.86 0.60 0.86 0.88 0.63 0.61 0.66
Others 0.34 0.55 0.51 0.27 0.61 0.43 0.25 0.39 0.25
TOTAL FOOD COST 72.15 60.10 59.23 66.67 67.60 65.29 47.51 50.82 58.68
Table 26 continued
Central Eastern Zamboanga Northern SOCCSK-
Davao Caraga ARMM
Food Group/Sub-Group Visayas Visayas Peninsula Mindanao SARGEN

One day per capita peso value of food

ENERGY-GIVING FOOD
Cereals and Cereal Products 19.28 20.58 16.81 16.76 17.76 17.92 19.39 17.83
Rice and Rice Products 11.59 15.55 11.89 11.78 13.22 14.54 15.23 14.02
Corn and Corn Products 3.14 0.40 2.49 2.25 1.62 0.64 0.93 0.28
Other Cereal Products 4.56 4.64 2.43 2.73 2.91 2.74 3.23 3.53
Starchy Roots and Tubers 0.55 0.75 0.54 0.46 0.45 0.34 0.63 0.42
Sugars and Syrups 1.31 0.85 0.50 0.68 0.82 0.91 0.96 1.45
Fats and Oils 1.15 1.04 1.10 0.86 0.86 0.95 0.88 1.08
Fish, Meat and Poultry 21.69 17.43 17.07 16.83 20.77 18.10 18.08 12.86
Fish and Fish Products 9.53 10.30 9.31 8.95 10.33 10.22 10.69 9.50
Meat and Meat Products 8.49 5.24 4.87 5.32 7.23 5.04 5.27 2.13
Poultry 3.67 1.88 2.88 2.55 3.20 2.83 2.12 1.23
Eggs 1.59 0.99 1.06 1.72 2.08 1.83 1.84 1.14
Milk and Milk Products 2.06 1.85 11.78 1.14 1.65 4.19 1.91 0.84
Whole Milk 1.84 1.75 11.68 1.09 1.49 3.91 1.71 0.83
Milk Products 0.21 0.10 0.10 0.04 0.16 0.28 0.20 0.01

Dried Beans, Nuts and Seeds 0.69 0.88 0.46 0.39 0.45 0.48 0.39 0.51
REGULATING FOOD
Vegetables 4.59 3.31 3.63 4.62 4.59 4.96 4.00 2.91
Green, Leafy and Yellow Veg. 2.21 1.18 1.43 2.05 1.58 1.68 1.22 0.86
Other Vegetables 2.38 2.13 2.19 2.57 3.01 3.28 2.79 2.05
Fruits 1.16 1.23 0.75 1.22 0.78 1.22 0.84 0.54
Vitamin C-Rich Fruits 0.15 0.20 0.05 0.27 0.31 0.29 0.29 0.14
Other Fruits 1.02 1.03 0.70 0.96 0.46 0.94 0.55 0.40
MISCELLANEOUS 3.46 3.76 2.53 2.45 3.30 2.67 3.62 2.41
Beverages 2.79 3.09 1.79 1.91 2.68 1.99 2.79 1.93
Condiments and Spices 0.49 0.56 0.59 0.47 0.49 0.51 0.69 0.42
Others 0.19 0.12 0.16 0.08 0.13 0.16 0.14 0.07
55
TOTAL FOOD 57.52 52.67 56.24 47.13 53.50 53.56 52.54 42.00
Disaggregating the peso value of food consumed by wealth quintile, it can be seen that the
total food cost increases with increasing wealth quintile (Table 27). Overall, a general increase in the
amount spent on the various food groups can be observed as the wealth quintile increases. Although
the peso value of cereals and cereal products was highest among the rich and the richest, the cost of
rice and products among poor households and the price of corn and corn products among the poorest
households were the highest among all wealth quintiles.
Table 27. Mean one-day per capita food peso value and percent (%) of total food cost by food
group and by wealth quintile: Philippines, 2013.
WEALTH QUINTILE
Food Group/Sub-Group One-day per capita peso value of food
ENERGY-GIVING FOOD
Cereals and Cereal Products 16.51 18.03 18.02 18.48 20.88
Rice and Rice Products 12.06 13.05 12.70 12.52 12.17
Corn and Corn Products 1.63 1.05 0.56 0.33 0.34
Other Cereal Products 2.82 3.93 4.77 5.63 8.37
Starchy Roots and Tubers 0.42 0.42 0.41 0.69 1.03
Sugars and Syrups 0.74 1.08 1.29 1.53 1.83
Fats and Oils 0.90 1.10 1.24 1.66 2.24

Fish, Meat and Poultry 11.50 17.12 20.39 27.40 38.24
Fish and Fish Products 7.45 8.91 9.54 10.71 13.23
Meat and Meat Products 2.87 5.53 7.25 11.21 17.22
Poultry 1.17 2.68 3.60 5.48 7.78
Eggs 1.09 1.53 1.76 1.92 1.87
Milk and Milk Products 0.66 1.26 1.77 5.11 5.29
Whole Milk 0.62 1.17 1.61 4.72 4.36
Milk Products 0.04 0.09 0.15 0.39 0.94
Dried Beans, Nuts and Seeds 0.46 0.63 0.63 0.80 0.93
REGULATING FOOD
Vegetables 3.84 4.31 4.81 5.41 6.61
Green, Leafy and Yellow Veg. 1.53 1.56 1.44 1.48 1.88
Other Vegetables 2.32 2.75 3.37 3.93 4.73
Fruits 0.80 1.13 1.15 1.91 2.84
Vitamin C-Rich Fruits 0.13 0.19 0.26 0.58 0.73
Other Fruits 0.66 0.93 0.88 1.33 2.11
MISCELLANEOUS 2.69 3.41 3.89 4.60 5.56
Beverages 2.12 2.59 2.97 3.49 4.00
Condiments and Spices 0.45 0.62 0.64 0.71 1.00
Others 0.13 0.21 0.28 0.40 0.56
TOTAL FOOD 39.61 50.02 55.35 69.51 87.32

3.1.8 Household Energy and Nutrient Intake
One of the goals set by the MDG is the eradication of extreme poverty and hunger. It targeted
a 50 percent reduction in the percentage of population below the minimum level of dietary energy
consumption, from its 1993 level of 74.2 to 37.1 percent by 2015. Results revealed that households
meeting 100 percent of energy represent nearly one-third (31.7%) of the population which falls below
the MDG target (Figure 17). To reach the targeted goal, the proportion of households with per capita
intake below 100 percent of the dietary energy requirements should be about 37.1 percent or lower
(Figure 18). Majority of households met the EAR for niacin (86.4%) and protein (62.7%), while for
the rest of the nutrients, the proportion of households meeting the EAR ranged from 20 to 35 percent,
except for calcium (15.2%) and iron (8.8%).
Figure 17. Proportion of households with per capita energy and nutrient intake meeting
100 percent (%) energy and Estimated Average Requirements for nutrients:
Philippines, 2013.
Disaggregating the energy and nutrient intake by place of residence, there was no
significant difference in energy intake between urban (31.5%) and rural households (31.9%)
(Figure19). Compared to rural households, the proportion of urban households meeting the EAR
was significantly higher when it comes to protein (67.3%), iron (9.9%), vitamin A (29.1%), thiamin
(40.6%), riboflavin (26.4%) and niacin (89.7%). On the other hand, the proportion of rural
households meeting the EAR for calcium (16.3%) and vitamin C (34.1%) was higher than their
urban counterpart although the difference was not significant.

Figure 18. Proportion of Filipino households with per capita intake below 100 percent (%)
dietary energy requirements: Philippines, 1993-2013.
Among regions, CAR registered the highest proportion of households meeting 100 percent of
the recommended energy amounts (40.8%), while SOCCSKSARGEN recorded the lowest (Table 28).
Relative to the national average, nine (9) other regions (Cagayan Valley, Caraga, Ilocos,
CALABARZON, Central Visayas, Bicol, Western Visayas, Central Luzon, and MIMAROPA)
obtained higher proportion of households meeting the energy recommendation. The proportion of
households meeting the EAR for protein was highest in NCR at 72.4 percent. Five (5) other regions
(CAR, Western Visayas, Central Luzon, CALABARZON, and Cagayan) have proportion of
households meeting EAR for protein higher than the national level. CAR recorded the highest
proportion of households meeting the EAR for iron, vitamin A, thiamin and riboflavin while Cagayan
Valley attained the highest proportion of households meeting the EAR for calcium and vitamin C.
Regions registering the lowest proportion of households meeting the EAR for various nutrients are as
follows: Zamboanga Peninsula (iron and vitamin C), ARMM (vitamin A and riboflavin), Davao
(calcium) and Northern Mindanao (thiamin) and Zamboanga Peninsula and Central Visayas (niacin),
where there is a tradition of consuming corn aside from rice as staple food.

Figure 19. Proportion of Filipino households with per capita energy and nutrient intake meeting
100 percent (%) energy and Estimated Average Requirements for nutrients by place
of residence: Philippines, 2013.
It can be noted that the proportion of households meeting 100 percent of the recommended
amount for energy increases as the wealth quintile level of households increases (Table 29). Similarly,
an increasing trend was observed in the percentage of households meeting the EAR for protein, iron,
calcium, vitamin A, thiamin, riboflavin and niacin alongside wealth. Except for vitamin C, the mean
intake and the proportion of households meeting the EAR was lowest among households in the middle
quintile.
In comparing the proportion of households meeting the recommended amounts for energy and
nutrients, the 2002 RENI was used, where 100 percent of the recommended energy amount and 80
percent of the nutrient recommendation were used as bases. Comparing the energy and nutrient intake
for the two (2) survey periods, it can be noted that majority of nutrients showed lower mean intake in
2013, except for vitamin A and riboflavin. However, the proportion of households meeting the energy
recommendation was significantly higher in 2013 than the 2008 levels. Among the nutrients, the
proportion of households meeting 80 percent of the recommended amounts was likewise significantly
higher in 2013 for protein, iron, vitamin A and riboflavin but lower for niacin. There was no
significant difference in the proportion of households meeting the recommendation for calcium and
vitamin C. (Figure 20).

60
Table 28. Proportion of households with per capita energy and nutrient intake meeting 100% energy and Estimated Average Requirements for
nutrients by region: Philippines, 2013.
*
Energy (kcal) Protein (g) Iron (mg) Calcium (g)
REGIONS
Mean Propn of HH CV Mean Propn of HH CV Mean Propn of HH CV Mean Propn of HH CV
Intake Intake Intake Intake
Philippines 1810 31.7 0.5 56.5 62.7 0.6 9.4 8.8 1.7 0.39 15.2 1.2
NCR 1782 28.0 1.7 59.8 72.4 1.6 9.7 8.8 1.8 0.37 11.7 3.7
Ilocos 1832 34.3 2.7 56.8 62.3 3.0 10.2 10.7 2.4 0.43 19.2 4.2
CAR 1990 40.8 2.7 62.8 69.3 2.6 11.3 19.4 3.7 0.49 25.2 3.3
Cagayan Valley 1933 38.4 2.5 57.7 63.3 2.6 10.7 13.4 3.0 0.48 26.5 4.6
Central Luzon 1813 31.7 1.9 58.0 64.7 2.2 9.8 10.2 2.6 0.40 15.6 5.5
CALABARZON 1799 33.7 1.2 56.9 64.2 1.6 9.6 9.7 2.0 0.38 13.1 3.2
MIMAROPA 1797 31.9 1.9 52.4 57.4 2.7 8.9 6.7 3.2 0.39 17.3 4.6
Bicol 1796 32.6 1.8 51.9 51.7 2.9 9.2 8.7 2.8 0.40 13.9 5.5
Western Visayas 1859 32.3 1.6 58.8 64.9 2.1 9.3 8.4 2.1 0.43 18.7 5.0
Central Visayas 1866 33.5 1.4 57.2 62.3 1.9 9.1 8.3 3.0 0.37 13.9 2.7
Eastern Visayas 1798 31.4 1.5 52.1 55.1 2.3 8.7 5.6 2.5 0.39 13.4 3.8
Zamboanga Peninsula 1772 31.1 2.8 54.2 57.7 2.8 8.0 4.0 3.9 0.38 18.1 6.5
Northern Mindanao 1739 26.9 2.5 52.2 55.2 3.1 8.2 7.2 3.1 0.37 13.0 5.3
Davao 1786 29.8 1.6 55.4 61.2 2.1 8.4 6.0 2.1 0.37 11.6 2.7
SOCCSKSARGEN 1726 25.8 1.4 52.7 51.9 2.7 9.1 7.5 2.7 0.40 18.3 4.1
Caraga 1876 35.8 2.8 55.1 62.0 3.1 9.0 8.2 2.8 0.39 16.5 4.0
ARMM 1730 30.4 3.4 50.4 56.6 2.8 8.1 6.7 3.3 0.37 13.1 4.3
* 100% REI
Using PDRI 2015
Table 28 continued
Vitamin A (mcg RE) Thiamin (mg) Riboflavin (mg) Niacin (mg) Vitamin C (mg)
REGIONS Mean Propn Mean Propn Mean Propn Mean Propn

Mean Propn CV CV CV CV
Intake of HH CV Intake of HH Intake of HH Intake of HH Intake of HH
Philippines 519.5 25.1 4.1 0.82 35.2 0.7 0.75 21.9 1.3 18.3 18.3 0.7 43.9 32.9 1.6
NCR 638.2 30.0 10.1 0.92 47.7 2.4 0.86 27.3 3.9 19.5 91.9 1.7 44.2 33.7 5.2
Ilocos 561.1 27.8 10.8 0.86 36.2 3.0 0.75 23.0 3.7 18.8 88.7 2.7 43.9 33.0 5.9
CAR 448.5 35.4 6.7 1.06 49.0 5.2 0.84 34.8 3.4 21.0 91.6 3.2 52.6 41.6 6.1
Cagayan Valley 498.7 25.5 10.5 0.90 40.1 3.1 0.79 25.0 2.8 18.8 87.7 2.8 56.7 44.5 3.9
Central Luzon 623.1 25.2 11.3 0.84 37.2 2.0 0.81 25.8 4.0 18.5 89.1 2.1 41.3 32.2 4.8
CALABARZON 596.8 28.9 14.4 0.87 39.6 1.6 0.82 27.3 3.9 18.4 88.1 1.8 39.6 29.3 3.2
MIMAROPA 367.3 17.8 15.7 0.73 26.3 3.0 0.63 14.3 5.0 17.7 90.3 2.9 42.8 30.5 9.8
Bicol 542.8 26.2 22.3 0.77 28.9 4.1 0.71 19.6 8.9 16.5 82.5 3.0 47.3 36.3 4.9
Western Visayas 457.2 23.7 10.3 0.78 28.4 1.9 0.69 14.9 3.6 19.4 91.5 1.9 44.0 33.1 6.7
Central Visayas 599.3 25.2 14.5 0.81 33.1 3.1 0.76 20.4 4.7 16.5 74.2 3.2 49.6 36.2 5.8
Eastern Visayas 311.8 15.3 16.9 0.76 28.7 2.3 0.61 13.5 3.7 17.5 86.3 2.4 36.9 28.6 7.1
Zamboanga

Peninsula 336.6 16.3 9.8 0.72 24.8 4.5 0.60 13.4 4.0 16.8 74.8 4.5 37.6 25.4 7.6
Northern
Mindanao 418.8 19.6 11.2 0.72 24.6 3.3 0.67 15.4 3.7 16.4 75.0 4.0 50.5 34.6 7.1
Davao 346.0 22.1 7.4 0.75 27.2 2.9 0.66 17.7 3.5 18.1 82.0 2.3 41.9 28.8 8.0
SOCCSKSARGEN 436.2 25.7 11.3 0.73 25.0 2.1 0.67 19.1 3.0 18.1 85.7 3.6 47.9 37.3 6.1
Caraga 421.2 22.1 10.8 0.78 33.3 2.5 0.69 18.0 3.7 18.1 88.9 3.3 41.4 29.4 9.8
ARMM 230.6 11.7 10.6 0.69 25.7 4.5 0.57 11.2 4.0 17.9 88.1 2.8 34.6 26.8 12.0
Using PDRI 2015
61
Table 29. Proportion of households with per capita energy and nutrient intake meeting 100 percent
energy and Estimated Average Requirements for nutrients by wealth quintile: Philippines,
2013.
ENERGY/NUTRIENTS
Wealth Quintile Energy
*
Protein Iron Calcium Vitamin A Thiamin Riboflavin Niacin Vitamin C
(kcal) (g) (mg) (g) (mcg RE) (mg) (mg) (mg) (mg)
Poorest
Mean Intake 1657 46.6 7.8 0.36 296.9 0.67 0.54 14.9 42.6
Propn of HH 23.4 46.0 5.7 12.5 15.1 20.6 8.3 74.5 32.3
Poor
Mean Intake 1779 52.5 8.8 0.38 482.6 0.75 0.69 17.1 42.1
Propn of HH 29.1 55.7 7.4 13.5 18.9 27.4 14.8 83.4 31.5
Middle
Mean Intake 1802 55.4 9.2 0.39 497.4 0.81 0.74 18.2 40.1
Propn of HH 30.9 61.9 8.4 13.9 22.3 34.0 20.9 88.4 28.6
Rich
Mean Intake 1850 60.2 9.9 0.39 647.7 0.89 0.85 19.6 43.6
Propn of HH 34.1 69.1 8.8 15.3 31.0 41.4 27.3 90.9 32.5
Richest
Mean Intake 1962 67.2 11.1 0.46 657.6 1.01 0.94 21.3 51.9
Propn of HH 40.0 80.2 12.7 20.3 38.5 52.3 37.4 94.4 40.3
* 100% RENI
Using PDRI 2015
* 100% RENI ** 80% RENI

Note: Using 2002 RENI
Figure 20. Comparison of proportion of households with per capita energy and nutrient intake that met the
recommendation for energy and requirements for nutrient intake among households from 2008
and 2013.
62
Percentage Contribution
The total energy contributed by all food groups was 1810 kilocalories (Table 30). Rice and
rice products were the principal source of energy (55.3%), protein (36.7%), iron (30.7%), thiamin
(34.2%), riboflavin (18.7%) and niacin (42.8%). Fish and fish products (19.4%) and meat and meat
products (13.8%) were also the primary sources of protein. Meanwhile, vitamin A was supplied
mainly by meat and meat products (25.4%), poultry (23.4%) and vegetables (14.8%). The highest
contributor of calcium was fish and fish products (24.3%). Minor contributors were vegetables (16%)
and milk and milk products (10.4%). Vitamin C was mainly supplied by vegetables (58.8%) and
fruits (16.6%).
Both in rural and urban areas, rice and rice products was also the major contributor of energy,
as well as protein, iron, thiamin, riboflavin and niacin (Table 31). However, the percent contribution
of rice and rice products in rural areas was significantly higher than in urban areas due to a higher
mean intake of the food group in rural areas. Results also revealed that intake of cereals and cereal
products, fish and fish products and vegetables was higher in rural areas, and consequently provided
higher nutrients, than in the urban sector. However, intake of meat and meat products and poultry
were higher in urban areas, resulting in higher vitamin A intake than in rural areas.
Among regions, intake of rice and rice products in ARMM supplied the highest contribution
of energy (67.4%), protein (47.9%), iron (40.5%), thiamin (50.1) and riboflavin (29.3%) (Table 32).
Next to ARMM, rice and rice products contributed highly to the intake of energy, protein, iron,
thiamin, riboflavin, as well as niacin, in MIMAROPA. In contrast, this food group contributed the
lowest intake of protein, iron, thiamin, riboflavin and niacin in NCR.
Among body building food groups, fish and fish products was the highest contributor of
protein in most regions except for NCR and CAR. In these regions, meat and meat products was the
main contributor of protein.
Vitamin A was contributed mainly by meat and meat products in Central Luzon, Ilocos
region, CALABARZON and SOCCSKSARGEN; by poultry in NCR and Central Visayas; by
vegetables in Northern Mindanao, Davao and Zamboanga Peninsula. In almost all regions, fish, meat
and poultry was the major contributor of calcium, followed by cereals and cereal products. However,
in ARMM, the major contributor of calcium is cereals and cereal products. More than 50 percent of
vitamin C was supplied by vegetables, except in NCR and CALABARZON where this food group
recorded a lower contribution. Fruits were another good source of this vitamin, but only about 23
percent or lower of vitamin C came from fruits.

63
By wealth quintile, the percent contribution of rice and rice products to energy, protein, iron,
thiamin, riboflavin and niacin was highest among the poorest household and diminishes as the wealth
quintile progresses (Table 33). Under the body building food groups, fish and fish products was the
main source of protein among the poor, poorest, middle and rich quintile households, but the protein
intake of the richest households was supplied mainly by meat and meat products.
The chief contributor of vitamin A among the richest households was meat and meat
products, followed by poultry. Among the rich, middle and poor households, poultry was the main
contributor of vitamin A, followed meat and meat products. In contrast, the highest contributor of
vitamin A among the poorest households was vegetables, followed by fish and fish products.
Across wealth quintiles, fish and fish products served as the major source of calcium among
households, although the percentage contribution decreases as the wealth quintile goes up. In contrast,
milk and milk products, a secondary source of calcium, recorded an increasing percentage
contribution as wealth quintile progresses. Vitamin C was provided mainly by vegetables in all
households, with the highest percentage contribution found among the poorest households and tapers
off with increasing wealth quintile. Another source of vitamin C was fruits, with the highest
contribution observed among the richest quintile.

Table 30. Mean and percentage contribution of food group to energy and nutrient intake: Philippines, 2013.
Energy Protein Fat Carbohydrates Iron Vitamin A
Food Group/Sub-Group (1810 kcal) (56.9 g) (38 g) (311 g) (9.4 mg) (519.5 mcg RE)
Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 1229 67.9 26.5 46.9 6 15.6 268 86.1 4.3 46.1 28.4 5.5
Rice and Rice Products 1002 55.3 20.7 36.7 1 3.9 226 72.8 2.9 30.7 0.4 0.1
Corn and Corn Products 70 3.9 1.6 2.8 n 1.0 15 4.9 0.1 1.2 1.1 0.2
Other Cereal Products 158 8.7 4.2 7.4 4 10.8 26 8.5 1.3 14.3 27.0 5.2
Starchy Roots and Tubers 15 0.8 0.2 0.3 n 0.2 3 1.1 0.1 1.3 1.2 0.2
Sugars and Syrups 43 2.4 n 0.1 n 0.3 10 3.3 n 0.3 0.3 0.1
Fats and Oils 109 6.0 0.4 0.7 12 31.4 n 0.1 0.1 0.8 3.1 0.6
Fish, Meat and Poultry 240 13.3 22.9 40.6 16 42.2 1 0.5 1.9 20.4 308.6 59.4
Fish and Fish Products 64 3.5 10.9 19.4 2 5.4 n 0.2 0.8 8.9 55.2 10.6
Meat and Meat Products 142 7.9 7.8 13.8 12 31.7 1 0.3 0.8 8.4 131.9 25.4
Poultry 34 1.9 4.2 7.4 2 5.1 n n 0.3 3.1 121.5 23.4
Eggs 23 1.3 1.8 3.1 2 4.2 n 0.1 0.4 4.2 42.7 8.2
Milk and Milk Products 25 1.4 1.1 2.0 1 3.3 2 0.7 0.1 1.5 29.7 5.7
Whole Milk 22 1.2 1.0 1.8 1 2.9 2 0.7 0.1 1.4 27.4 5.3
Milk Products 3 0.2 0.1 0.2 n 0.4 n 0.1 n 0.1 2.4 0.5
Dried Beans, Nuts and Seeds 18 1.0 1.1 1.9 n 0.5 3 1.0 0.4 4.0 0.5 0.1
REGULATING FOOD
Vegetables 34 1.9 1.6 2.8 n 1.0 6 2.0 1.2 12.8 77.0 14.8
Green, Leafy and Yellow Veg. 12 0.7 0.7 1.2 n 0.5 2 0.6 0.7 7.7 70.7 13.6
Other Vegetables 22 1.2 0.9 1.7 n 0.5 4 1.4 0.5 5.1 6.3 1.2

Fruits 25 1.4 0.3 0.5 n 0.6 6 1.8 0.2 2.1 4.6 0.9
Vitamin C-Rich Fruits 3 0.2 n 0.1 n 0.1 1 0.2 n 0.4 2.1 0.4
Other Fruits 22 1.2 0.2 0.4 n 0.5 5 1.6 0.2 1.7 2.5 0.5
MISCELLANEOUS 49 2.7 0.6 1.0 n 0.7 10 3.3 0.6 6.4 23.5 4.5
Beverages 36 2.0 0.5 0.9 n 0.6 7 2.4 0.3 3.2 19.7 3.8
Condiments and Spices 9 0.5 0.0 n n n 2 0.6 0.3 2.8 3.7 0.7
Others 4 0.2 0.1 0.1 n n 1 0.3 n 0.3 0.1 n
TOTAL FOOD 1810 100.0 56.5 100.0 38 100.0 311 100.0 9.4 100.0 519.5 100.0
n (negligible) if: less than 0.05 g for protein
less than 0.5 g for fats and carbohydrates
less than 0.05 mg for iron
less than 0.05 mcg RE for vitamin A
` less than 0.05% for contribution
65
66
Table 30 continued
Calcium Thiamin Riboflavin Niacin Vitamin C

(0.39 g) (0.82 mg) (0.75 mg) (18.3 mg) (43.8 mg)
Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 0.11 26.7 0.45 54.2 0.23 31.1 9.3 50.7 0.4 0.8
Rice and Rice Products 0.08 19.2 0.28 34.2 0.14 18.7 7.8 42.8 n 0.1
Corn and Corn Products n 0.7 0.02 2.3 0.01 1.4 0.1 0.8 0.1 0.2
Other Cereal Products 0.03 6.8 0.15 17.8 0.08 10.9 1.3 7.1 0.2 0.5
Starchy Roots and Tubers 0.01 1.4 0.01 1.5 n 0.6 0.1 0.7 3.6 8.3
Sugars and Syrups 0.01 2.0 n n n 0.5 n n 0.1 0.1
Fats and Oils n 0.4 0.01 0.7 n 0.4 0.1 0.3 n n
Fish, Meat and Poultry 0.12 30.3 0.20 24.8 0.26 35.3 7.0 38.6 1.4 3.3
Fish and Fish Products 0.10 24.3 0.03 4.1 0.08 10.9 3.7 20.1 n n
Meat and Meat Products 0.02 3.8 0.15 18.6 0.11 14.2 1.9 10.2 0.6 1.3
Poultry 0.01 2.2 0.02 2.1 0.08 10.2 1.5 8.3 0.9 2.0
Eggs 0.01 2.7 0.01 1.3 0.06 7.4 n 0.1 0.0 0.0
Milk and Milk Products 0.04 10.4 0.02 2.4 0.07 8.9 0.1 0.6 1.2 2.8
Whole Milk 0.04 9.6 0.01 1.8 0.06 8.2 0.1 0.6 1.2 2.7
Milk Products n 0.9 n 0.6 0.01 0.7 n 0.1 n 0.1
Dried Beans, Nuts and Seeds 0.01 2.1 0.02 2.7 0.01 1.5 0.1 0.7 0.2 0.4
REGULATING FOOD
Vegetables 0.06 16.0 0.06 7.6 0.07 9.0 0.6 3.4 25.8 58.8
Green, Leafy and Yellow Veg. 0.03 8.7 0.02 2.5 0.04 4.9 0.3 1.5 14.0 32.0
Other Vegetables 0.03 7.2 0.04 5.1 0.03 4.1 0.4 1.9 11.8 26.9
Fruits 0.01 1.7 0.01 1.4 0.01 1.5 0.2 0.8 7.3 16.6
Vitamin C-Rich Fruits n 0.3 n 0.3 n 0.3 n 0.2 3.1 7.1
Other Fruits 0.01 1.4 0.01 1.1 0.01 1.2 0.1 0.7 4.2 9.5
MISCELLANEOUS 0.03 6.4 0.03 3.4 0.03 4.0 0.8 4.1 3.9 8.9
Beverages 0.01 3.1 0.03 3.2 0.03 3.7 0.7 4.0 2.6 5.9
Condiments and Spices 0.01 3.1 n 0.1 n 0.1 n n 1.3 2.8
Others 0.00 0.2 n 0.1 n 0.1 n n 0.1 0.2
TOTAL FOOD 0.39 100.0 0.82 100.0 0.75 100.0 18.3 100.0 43.8 100.0
n (negligible) if: less than 0.005 g for calcium
less than 0.005 mg for thiamin and riboflavin
less than 0.05 mg for niacin and vitamin C
Table 31. Mean and percentage contribution of food group to energy and nutrient intake by place of residence: Philippines 2013.
Energy Protein Fats
Rural Urban Rural Urban Rural Urban
Food Group/Sub-group (1812 kcal) (1808 kcal) (54.1 g) (58.6 g) (32 g) (43 g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 1297 71.6 1168 64.6 27.7 51.3 25.4 43.3 6 17.4 6 14.5
Rice and Rice Products 1058 58.4 950 52.5 21.9 40.5 19.6 33.5 2 4.9 1 3.3
Corn and Corn Products 118 6.5 26 1.5 2.7 5.0 0.6 1.0 1 1.7 n 0.5
Other Cereal Products 121 6.7 192 10.6 3.1 5.7 5.2 8.8 3 10.8 5 10.7
Starchy Roots and Tubers 18 1.0 13 0.7 0.2 0.3 0.2 0.3 n 0.2 n 0.2
Sugars and Syrups 47 2.6 39 2.2 n 0.1 0.1 0.1 n 0.3 n 0.4
Fats and Oils 108 6.0 110 6.1 0.4 0.8 0.4 0.7 12 36.8 12 27.8
Fish, Meat and Poultry 183 10.1 292 16.1 19.6 36.2 26.0 44.3 11 34.9 20 47.1
Fish and Fish Products 65 3.6 62 3.4 11.3 20.9 10.7 18.2 2 6.2 2 4.7
Meat and Meat Products 95 5.3 185 10.2 5.6 10.3 9.8 16.7 8 24.5 16 36.6
Poultry 23 1.3 44 2.5 2.7 5.0 5.5 9.4 1 4.2 2 5.8
Eggs 21 1.1 25 1.4 1.6 3.0 1.9 3.2 1 4.5 2 4.0
Milk and Milk Products 18 1.0 31 1.7 0.9 1.6 1.4 2.4 1 2.9 2 3.6
Whole Milk 17 0.9 27 1.5 0.8 1.5 1.2 2.1 1 2.7 1 3.0
Milk Products 1 0.1 4 0.2 n 0.1 0.2 0.3 n 0.2 n 0.6
Dried Beans, Nuts and Seeds

19 1.1 17 0.9 1.1 2.1 1.0 1.7 n 0.5 n 0.5
REGULATING FOOD
Vegetables 37 2.0 31 1.7 1.8 3.3 1.4 2.4 n 1.3 n 0.7
Green, Leafy and Yellow Veg. 14 0.8 10 0.6 0.8 1.5 0.6 0.9 n 0.7 n 0.3
Other Vegetables 23 1.3 21 1.2 1.0 1.9 0.9 1.5 n 0.6 n 0.4
Fruits 24 1.3 26 1.4 0.3 0.5 0.3 0.4 n 0.6 n 0.5
Vitamin C-Rich Fruits 2 0.1 4 0.2 n n n 0.1 n n n n
Other Fruits 22 1.2 22 1.2 0.2 0.4 0.2 0.4 n 0.6 n 0.5
MISCELLANEOUS 40 2.2 56 3.1 0.5 1.0 0.6 1.1 n 0.7 n 0.7
Beverages 28 1.5 44 2.4 0.5 0.9 0.6 1.0 n 0.6 n 0.6
Condiments and Spices 9 0.5 9 0.5 n n n n n n n n
Others 3 0.2 4 0.2 n 0.1 n 0.1 n n n n
TOTAL FOOD 1812 100.0 1808 100.0 54.1 100.0 58.6 100.0 32 100.0 43 100.0
n (negligible) if: less than 0.5 g for fats
less than 0.05 g for protein
67
68
Table 31 continued
Carbohydrates Iron Vitamin A
Food Group/Sub-group Rural Urban Rural Urban Rural Urban

(327 g) (296 g) (9.0 mg) (9.7 mg) (416.0 mcg RE) (613.7 mcg RE)
ENERGY-GIVING FOOD
Cereals and Cereal Products 284 86.9 253 85.3 4.2 46.5 4.4 45.8 25.3 6.1 31.2 5.1
Rice and Rice Products 239 73.1 215 72.4 3.0 33.8 2.7 28.0 0.5 0.1 0.2 n
Corn and Corn Products 26 7.8 6 1.9 0.2 1.8 0.1 0.6 0.9 0.2 1.2 0.2
Other Cereal Products 20 6.0 33 11.0 1.0 10.9 1.7 17.2 23.9 5.7 29.8 4.9
Starchy Roots and Tubers 4 1.3 3 0.9 0.1 1.5 0.1 1.2 1.4 0.3 1.0 0.2
Sugars and Syrups 11 3.5 9 3.2 n 0.4 n 0.3 0.1 n 0.4 0.1
Fats and Oils n 0.1 n 0.1 0.1 1.2 0.1 0.6 1.7 0.4 4.3 0.7
Fish, Meat and Poultry 1.2 0.4 2 0.5 1.6 18.1 2.2 22.4 217.6 52.3 391.3 63.8
Fish and Fish Products n 0.1 n 0.1 0.9 9.7 0.8 8.2 55.8 13.4 54.6 8.9
Meat and Meat Products 1 0.2 1 0.4 0.6 6.2. 1.0 10.3 99.8 24.0 161.0 26.2
Poultry n n n n 0.2 2.1 0.4 3.9 61.9 14.9 175.6 28.6
Eggs n 0.1 n 0.1 0.4 4.0 0.4 4.3 39.2 9.4 45.8 7.5
Milk and Milk Products 2 0.5 3 1.0 0.1 1.0 0.2 1.9 22.6 5.4 36.2 5.9
Whole Milk 2 0.5 3 0.9 0.1 1.0 0.2 1.8 21.7 5.2 32.6 5.3
Milk Products n n n 0.1 n n n 0.1 0.9 0.2 3.7 0.6
Dried Beans, Nuts and Seeds 3 1.0 3 0.9 0.4 4.4 0.4 3.7 0.3 0.1 0.7 0.1
REGULATING FOOD
Vegetables 7 2.0 6 1.9 1.3 14.6 1.1 11.3 83.5 20.1 71.1 11.6
Green, Leafy and Yellow Veg. 2 0.7 2 0.6 0.8 9.1 0.6 6.5 77.2 18.5 64.9 10.6
Other Vegetables
4 1.3 4 1.4 0.5 5.5 0.5 4.8 6.3 1.5 6.3 1.0
Fruits 5 1.7 6 1.9 0.2 2.1 0.2 2.0 3.4 0.8 5.7 0.9
Vitamin C-Rich Fruits n 0.1 1 0.3 n 0.3 n 0.4 1.0 0.2 3.1 0.5
Other Fruits 5 1.5 5 1.6 0.2 1.9 0.2 1.5 2.4 0.6 2.6 0.4
MISCELLANEOUS 8 2.5 12 4.0 0.6 6.2 0.6 6.5 20.8 5.0 25.9 4.2
Beverages 6 1.7 9 3.0 0.2 2.7 0.4 3.6 16.2 3.9 22.9 3.7
Condiments and Spices 2 0.6 2 0.6 0.3 3.3 0.2 2.4 4.5 1.1 2.8 0.5
Others 1 0.2 1 0.3 n 0.2 n 0.4 n n 0.1 n
TOTAL FOOD 327 100.0 296 100.0 9.0 100.0 9.7 100.0 416.0 100.0 613.7 100.0
n (negligible) if: less than 0.5 g for carbohydrates
Table 31 continued
Calcium Thiamin Riboflavin

Food Group/Sub-group Rural Urban Rural Urban Rural Urban

(0.41 g) (0.39 g) (0. 77 mg) (0. 88 mg) (0.67 mg) (0.82 mg)
ENERGY-GIVING FOOD
Cereals and Cereal Products 0.11 26.1 0.10 27.1 0.45 58.4 0.44 50.8 0.23 34.2 0.24 28.7
Rice and Rice Products 0.08 19.9 0.07 18.6 0.30 39.1 0.27 30.3 0.15 22.1 0.13 16.2
Corn and Corn Products 0.00 1.0 n 0.3 0.03 3.9 0.01 1.0 0.02 2.5 0.01 0.6
Other Cereal Products 0.02 5.3 0.03 8.2 0.12 15.5 0.17 19.6 0.06 9.6 0.10 11.9
Starchy Roots and Tubers 0.01 1.6 n 1.2 0.01 1.8 0.01 1.2 n 0.7 n 0.6
Sugars and Syrups 0.01 2.5 0.01 1.5 n n n 0.1 n 0.6 n 0.4
Fats and Oils n 0.4 n 0.4 0.01 0.7 0.01 0.8 n 0.4 n 0.5
Fish, Meat and Poultry 0.13 32.5 0.11 28.3 0.15 19.2 0.26 29.2 0.21 30.5 0.32 38.8
Fish and Fish Products 0.11 28.2 0.08 20.5 0.03 4.2 0.04 4.0 0.08 12.5 0.08 9.6
Meat and Meat Products 0.01 2.6 0.02 5.0 0.11 13.7 0.20 22.5 0.08 11.8 0.13 15.9
Poultry 0.01 1.6 0.01 2.8 0.01 1.4 0.02 2.7 0.04 6.2 0.11 13.2
Eggs 0.01 2.4 0.01 3.0 0.01 1.3 0.01 1.4 0.05 7.6 0.06 7.3
Milk and Milk Products 0.03 7.4 0.05 13.3 0.01 1.6 0.03 2.9 0.05 7.6 0.08 9.9
Whole Milk 0.03 7.0 0.05 12.0 0.01 1.4 0.02 2.1 0.05 7.3 0.07 9.0
Milk Products n 0.3 0.01 1.4 n 0.2 0.01 0.8 n 0.3 0.01 1.0
Dried Beans, Nuts and Seeds 0.01 2.0 0.01 2.2 0.03 3.4 0.02 2.2 0.01 1.7 0.01 1.2

REGULATING FOOD
Vegetables 0.07 17.4 0.06 14.6 0.07 9.2 0.05 6.3 0.08 11.6 0.06 7.0
Green, Leafy and Yellow Veg. 0.04 9.9 0.03 7.6 0.02 3.2 0.02 1.9 0.05 6.8 0.03 3.5
Other Vegetables 0.03 7.5 0.03 6.9 0.05 6.0 0.04 4.4 0.03 4.9 0.03 3.5
Fruits 0.01 1.7 0.01 1.8 0.01 1.5 0.01 1.4 0.01 1.6 0.01 1.4
Vitamin C-Rich Fruits n 0.2 n 0.4 n 0.2 0.00 0.4 n 0.3 n 0.4
Other Fruits 0.01 1.4 0.01 1.4 0.01 1.3 0.01 1.0 0.01 1.4 0.01 1.0
MISCELLANEOUS 0.03 6.2 0.03 6.7 0.02 2.8 0.03 3.8 0.02 3.5 0.04 4.3
Beverages 0.01 2.5 0.01 3.7 0.02 2.8 0.03 3.6 0.02 3.2 0.03 4.1
Condiments and Spices 0.01 3.5 0.01 2.7 n n 0.00 0.1 n 0.1 n 0.1
Others n 0.1 n 0.3 n n 0.00 0.1 n 0.1 n 0.1
TOTAL FOOD 0.41 100.0 0.39 100.0 0.77 100.0 0.88 100.0 0.67 100.0 0.82 100.0
n (negligible) if: less than 0.005 mg for thiamin and riboflavin
less than 0.005 g for calcium
69
70
Table 31 continued
Niacin Vitamin C
Food Group/Sub-group Rural Urban Rural Urban

(17.3 mg) (19.1 mg) (45.0 mg) (42.9 mg)
Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 9.5 54.7 9.0 47.4 0.2 0.5 0.4 1.0
Rice and Rice Products 8.3 47.8 7.4 38.6 n 0.1 0.0 0.0
Corn and Corn Products 0.2 1.3 0.1 0.3 0.1 0.2 0.1 0.3
Other Cereal Products 1.0 5.6 1.6 8.4 0.1 0.3 0.3 0.8
Starchy Roots and Tubers 0.1 0.7 0.1 0.7 4.4 9.8 2.9 6.8
Sugars and Syrups n n n n 0.1 0.1 0.1 0.1
Fats and Oils n 0.2 0.1 0.3 n n n n
Fish, Meat and Poultry 5.9 34.0 8.1 42.4 0.9 2.1 1.9 4.5
Fish and Fish Products 3.6 20.9 3.7 19.5 n n n n
Meat and Meat Products 1.3 7.5 2.4 12.3 0.4 0.9 0.7 1.6
Poultry 1.0 5.6 2.0 10.6 0.5 1.1 1.2 2.8
Eggs n 0.1 n 0.1 0.0 0.0 0.0 0.0
Milk and Milk Products 0.1 0.4 0.2 0.8 0.8 1.8 1.6 3.7
Whole Milk 0.1 0.4 0.1 0.7 0.8 1.8 1.5 3.6
Milk Products n n n 0.1 n n n 0.1
Dried Beans, Nuts and Seeds 0.1 0.8 0.1 0.6 0.1 0.2 0.2 0.6
REGULATING FOOD
Vegetables 0.7 4.1 0.5 2.9 29.0 64.4 22.9 53.5
Green, Leafy and Yellow Veg. 0.3 1.9 0.2 1.2 17.7 39.3 10.7 25.0
Other Vegetables 0.4 2.2 0.3 1.6 11.3 25.1 12.2 28.5
Fruits 0.2 0.9 0.2 0.8 6.8 15.1 7.7 18.0
Vitamin C-Rich Fruits n 0.1 n 0.2 2.3 5.2 3.8 8.9
Other Fruits 0.1 0.8 0.1 0.6 4.5 9.9 3.9 9.1
MISCELLANEOUS 0.7 4.1 0.8 4.1 2.7 5.9 5.0 11.7
Beverages 0.7 4.1 0.8 4.0 1.9 4.2 3.2 7.6
Condiments and Spices n n n 0.1 0.7 1.6 1.7 4.0
Others n n 0.0 n n 0.1 0.1 0.2
TOTAL FOOD 17.3 100.0 19.1 100.0 45.0 100.0 42.9 100.0
n (negligible) if: less than 0.05 mg for niacin and vitamin C
Table 32. Mean and percentage contribution of food group to energy and nutrient intake by region: Philippines, 2013.
NCR
Food Group/Sub-Group Vitamin A
Energy (1782 kcal) Protein (59.8 g) Fats (46 g) Carbohydrates (282 g) Iron (9.7 mg)
(638.2 mcg RE)
Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont Mean %cont
ENERGY-GIVING FOOD
Corn and Corn Products 4 0.2 0.1 0.1 n 0.2 1 0.3 n 0.3 1.2 0.2
Sugars and Syrups 32 1.8 0.1 0.1 n 0.5 7 2.6 n 0.2 0.7 0.1
Fats and Oils 97 5.4 0.4 0.7 10 22.6 n 0.1 0.1 0.6 3.4 0.5
Poultry 56 3.1 6.9 11.5 3 6.7 n n 0.5 4.7 238.7 37.4
Eggs 20 1.1 1.6 2.6 1 3.0 n 0.1 0.3 3.6 37.6 5.9
Whole Milk 30 1.7 1.4 2.4 1 3.2 3 1.0 0.2 1.9 38.4 6.0
REGULATING FOOD
Vegetables 30 1.7 1.3 2.2 n 0.6 6 2.0 1.1 11.0 72.4 11.4

Fruits 25 1.4 0.2 0.4 n 0.4 6 2.0 0.2 1.8 7.2 1.1
Vitamin C-Rich Fruits 5 0.3 n 0.1 n 0.0 1 0.4 0.1 0.6 4.5 0.7
Other Fruits 21 1.2 0.2 0.3 n 0.4 5 1.6 0.1 1.3 2.7 0.4
MISCELLANEOUS 63 3.6 0.7 1.1 n 0.7 14 4.9 0.6 6.0 23.8 3.7
Beverages 53 2.9 0.6 1.0 n 0.7 12 4.1 0.4 3.8 21.1 3.3
Condiments and Spices 7 0.4 n 0.0 n n 1 0.5 0.2 1.8 2.5 0.4
Others 3 0.2 n 0.1 n n 1 0.3 n 0.4 0.2 n
TOTAL FOOD 1782 100.0 59.8 100.0 46 100.0 282 100.0 9.7 100.0 638.2 100.0
n (negligible) if: less than 0.5 g for fats and carbohydrates
71
72
Table 32 continued
NCR
Food Group/Sub-Group Calcium (0.37 g) Thiamin (0.92 mg) Riboflavin (0.86 mg) Niacin (19.5 mg) Vitamin C (44.2 mg)
ENERGY-GIVING FOOD
Rice and Rice Products 0.07 17.9 0.24 26.6 0.12 14.3 6.8 34.8 0.0 0.0
Corn and Corn Products n 0.2 n 0.3 n 0.3 n 0.1 0.1 0.3
Starchy Roots and Tubers n 1.2 0.01 1.1 n 0.6 0.1 0.7 2.9 6.6
Sugars and Syrups n 1.3 n 0.1 n 0.4 n n n n
Fats and Oils n 0.5 n 0.4 n 0.3 0.1 0.4 n n
Poultry 0.01 3.3 0.03 3.3 0.14 16.8 2.6 13.1 1.6 3.6
Eggs 0.01 2.6 0.01 1.1 0.05 5.7 n 0.1 0.0 0.0
Whole Milk 0.05 14.0 0.02 2.2 0.08 9.8 0.2 0.8 1.6 3.6
Milk Products 0.01 1.6 0.01 1.0 0.01 1.0 n 0.1 n 0.1
REGULATING FOOD
Vegetables 0.05 14.3 0.05 5.4 0.05 5.9 0.5 2.6 21.8 49.2

Fruits 0.01 1.7 0.01 1.4 0.01 1.3 0.1 0.7 7.7 17.4
Other Fruits n 1.0 0.01 0.9 0.01 0.8 0.1 0.5 3.3 7.4
MISCELLANEOUS 0.02 6.5 0.03 3.6 0.04 4.7 0.8 4.1 6.9 15.6
Beverages 0.02 4.1 0.03 3.4 0.04 4.5 0.8 4.0 4.1 9.3
Others n 0.3 n 0.1 n 0.1 n n 0.1 0.2
TOTAL FOOD 0.37 100.0 0.92 100.0 0.86 100.0 19.5 100.0 44.2 100.0
Table 32 continued
ILOCOS
(561.1 mcg RE)
ENERGY-GIVING FOOD
Rice and Rice Products 1093 59.6 22.6 39.9 2 4.1 247 78.2 3.1 30.5 n n
Sugars and Syrups 56 3.0 0.0 0.1 n 0.3 14 4.3 n 0.3 0.1 n
Fats and Oils 102 5.6 0.2 0.4 11 29.8 n 0.1 n 0.2 4.4 0.8
Poultry 29 1.6 3.4 6.0 2 4.6 n n 0.3 2.5 92.4 16.5
Eggs 24 1.3 1.9 3.3 2 4.4 n 0.1 0.4 4.1 44.7 8.0
Whole Milk 19 1.1 0.9 1.6 1 2.5 2 0.6 0.1 1.3 23.7 4.2
Milk Products 2 0.1 0.1 0.1 n 0.3 n 0.1 n n 1.5 0.3
REGULATING FOOD
Vegetables 42 2.3 2.1 3.7 n 1.1 7 2.3 1.4 14.1 73.8 13.2
Fruits 21 1.2 0.2 0.4 0 0.6 5 1.5 0.1 1.5 2.6 0.5
Vitamin C-Rich Fruits 2 0.1 n n n n n 0.1 n 0.1 0.5 0.1
Other Fruits 20 1.1 0.2 0.4 n 0.6 4 1.3 0.1 1.3 2.1 0.4
MISCELLANEOUS 38 2.1 0.6 1.0 n 0.5 7 2.3 0.5 5.1 21.3 3.8
Beverages 25 1.4 0.5 0.9 n 0.4 5 1.4 0.3 2.5 17.0 3.0
Condiments and Spices 7 0.4 n n n n 2 0.5 0.2 2.3 4.3 0.8
Others 6 0.3 0.1 0.1 n n 1 0.4 n 0.4 n n
TOTAL FOOD 1832 100.0 56.8 100.0 38 100.0 316 100.0 10.2 100.0 561.1 100.0
73
74
Table 32 continued
ILOCOS
ENERGY-GIVING FOOD
Corn and Corn Products n 0.2 0.01 0.6 n 0.4 n 0.2 0.1 0.3
Sugars and Syrups n 1.1 n n n 0.3 n 0.1 0.1 0.2
Fish and Fish Products 0.12 28.7 0.03 3.0 0.08 10.3 3.5 18.4 0.0 0.1
Poultry 0.01 2.2 0.01 1.6 0.06 7.4 1.2 6.5 0.7 1.5
Eggs 0.01 2.6 0.01 1.4 0.06 7.6 n 0.1 0.0 0.0
Whole Milk 0.03 7.4 0.01 1.5 0.05 6.7 0.1 0.6 1.2 2.6
Milk Products n 0.5 n 0.3 n 0.6 n n n n
REGULATING FOOD
Vegetables 0.08 18.0 0.08 9.6 0.09 11.4 0.8 4.2 29.6 67.5
Fruits 0.01 1.4 0.01 1.0 0.01 1.1 0.1 0.6 5.0 11.4

Other Fruits 0.01 1.3 0.01 0.9 0.01 0.9 0.1 0.5 3.1 7.1
MISCELLANEOUS 0.02 4.9 0.02 2.8 0.02 3.0 0.8 4.5 3.3 7.6
Beverages 0.01 2.1 0.02 2.7 0.02 2.7 0.8 4.4 2.0 4.5
Condiments and Spices 0.01 2.5 n n n 0.1 n n 1.4 3.1
Others n 0.2 n n n 0.2 n n 0.0 0.0
TOTAL FOOD 0.43 100.0 0.86 100.0 0.77 100.0 18.8 100.0 43.9 100.0
Table 32 continued
CAR
Food Group/Sub-Group Carbohydrates Vitamin A

Energy (1990 kcal) Protein (62.8 g) Fats (42 g) Iron (11.3 mg)
(340 g) (448.5 mcg RE)
ENERGY-GIVING FOOD
Sugars and Syrups 51 2.6 n 0.1 n 0.2 12 3.7 0.1 0.4 0.2 n
Fats and Oils 107 5.4 0.2 0.3 12 27.6 n 0.1 n 0.2 2.4 0.5
Fish and Fish Products 49 2.5 7.9 12.6 2 4.0 1 0.2 0.9 8.3 50.7 11.3
Poultry 42 2.1 5.5 8.7 2 5.3 n n 0.4 3.1 39.8 8.9
Eggs 28 1.4 2.2 3.5 2 4.6 n 0.1 0.5 4.3 53.0 11.8
Whole Milk 20 1.0 0.9 1.5 1 2.4 2 0.5 0.1 0.8 25.9 5.8
Dried Beans, Nuts and Seeds 69 3.5 4.0 6.4 1 2.5 11 3.2 1.1 9.6 0.7 0.1
REGULATING FOOD
Vegetables 46 2.3 2.2 3.6 n 1.0 8 2.5 1.5 13.3 92.9 20.7

Fruits 21 1.1 0.2 0.3 n 0.4 5 1.4 0.2 1.4 2.5 0.6
Vitamin C-Rich Fruits 2 0.1 n n n n n 0.1 n 0.1 0.1 n
Other Fruits 20 1.0 0.2 0.3 n 0.4 4 1.3 0.1 1.3 2.3 0.5
MISCELLANEOUS 43 2.2 0.7 1.1 n 0.7 9 2.7 0.7 6.2 26.5 5.9
Beverages 31 1.6 0.6 1.0 n 0.7 7 1.9 0.4 3.7 24.2 5.4
Others 3 0.2 n 0.1 n n 1 0.2 n 0.1 0.2 n
TOTAL FOOD 1990 100.0 62.8 100.0 42 100.0 340 100.0 11.3 100.0 448.5 100.0
75
76
Table 32 continued
CAR
ENERGY-GIVING FOOD
Starchy Roots and Tubers 0.01 2.5 0.03 2.5 0.01 1.2 0.3 1.4 7.0 13.3
Fats and Oils n 0.2 0.01 0.7 n 0.3 n 0.2 0.0 0.0
Poultry 0.01 2.9 0.02 1.7 0.04 4.9 2.0 9.3 0.6 1.1
Eggs 0.01 2.6 0.01 1.2 0.07 8.2 0.0 0.1 0.0 0.0
Whole Milk 0.03 6.7 0.01 1.1 0.06 6.8 0.1 0.3 0.9 1.8
Milk Products n 0.5 n 0.3 n 0.5 n n 0.0 0.0
REGULATING FOOD
Vegetables 0.09 18.7 0.08 7.9 0.10 11.4 1.0 4.6 34.5 65.6
Fruits 0.01 1.2 0.01 0.9 0.01 1.2 0.1 0.6 5.7 10.9
Other Fruits n 1.0 0.01 0.8 0.01 1.0 0.1 0.5 3.9 7.4
MISCELLANEOUS 0.03 5.4 0.04 3.6 0.03 3.6 0.9 4.5 2.8 5.3
Beverages 0.01 2.6 0.04 3.6 0.03 3.5 0.9 4.4 1.2 2.4
Others n 0.1 n n n 0.1 n n 0.1 0.2
TOTAL FOOD 0.49 100.0 1.06 100.0 0.84 100.0 21.0 100.0 52.6 100.0
Table 32 continued
CAGAYAN VALLEY
(498.7 mcg RE)
ENERGY-GIVING FOOD
Rice and Rice Products 1161 60.1 24.0 41.5 2 4.6 262 77.1 3.3 31.3 0.1 n
Sugars and Syrups 70 3.6 n 0.1 n 0.3 17 5.0 0.1 0.5 0.2 n
Fats and Oils 113 5.8 0.1 0.2 12 33.0 0 0.1 n 0.2 2.7 0.5
Poultry 36 1.9 4.3 7.5 2 5.5 n n 0.3 3.2 87.7 17.6
Eggs 29 1.5 2.2 3.8 2 5.3 1 0.1 0.5 4.7 54.6 10.9
Whole Milk 17 0.9 0.8 1.3 1 2.1 2 0.5 0.1 0.7 20.7 4.1
Milk Products 1 0.1 n 0.1 n 0.2 n n n n 1.0 0.2
REGULATING FOOD
Vegetables 50 2.6 2.4 4.2 1 1.4 9 2.7 1.7 16.3 94.9 19.0

Fruits 35 1.8 0.3 0.6 0 1.2 7 2.2 0.3 2.6 3.9 0.8
Vitamin C-Rich Fruits 2 0.1 n n n n 0.1 n 0.3 0.5 0.1
Other Fruits 32 1.7 0.3 0.6 n 1.1 7 2.0 0.2 2.3 3.5 0.7
MISCELLANEOUS 43 2.2 0.5 0.9 n 0.4 9 2.6 0.5 5.0 19.1 3.8
Beverages 27 1.4 0.4 0.8 n 0.3 5 1.6 0.2 1.7 15.3 3.1
Others 7 0.4 0.1 0.1 n n 2 0.5 0.1 0.5 n n
TOTAL FOOD 1933 100.0 57.7 100.0 38 100.0 340 100.0 10.7 100.0 498.7 100.0
77
78
Table 32 continued
CAGAYAN VALLEY
Calcium (0.48 g) Thiamin (0.90 mg) Riboflavin (0.79 mg) Niacin (18.8 mg) Vitamin C (56.7 mg)
ENERGY-GIVING FOOD
Corn and Corn Products n 0.2 0.01 0.8 n 0.5 0.1 0.3 0.2 0.3
Sugars and Syrups 0.02 3.2 n n 0.01 0.8 n n 0.2 0.3
Fats and Oils n 0.1 0.01 1.2 n 0.4 n 0.2 n n
Poultry 0.01 2.4 0.02 1.8 0.06 7.9 1.5 8.2 0.8 1.3
Eggs 0.01 2.7 0.01 1.5 0.07 9.0 n 0.1 0.0 0.0
Whole Milk 0.03 5.4 0.01 1.3 0.05 5.8 0.1 0.3 0.7 1.3
Milk Products n 0..3 n 0.1 n 0.2 n n n n
Dried Beans, Nuts and Seeds 0.02 3.4 0.06 7.2 0.03 3.2 0.3 1.4 n 0.1
REGULATING FOOD
Vegetables 0.10 20.0 0.10 11.4 0.11 13.7 1.0 5.3 38.6 68.1
Fruits 0.01 1.9 0.02 2.0 0.02 2.2 0.2 1.2 9.5 16.7
Other Fruits 0.01 1.6 0.02 1.8 0.02 2.0 0.2 1.1 6.8 11.9
MISCELLANEOUS 0.03 5.4 0.01 1.6 0.02 2.7 0.8 4.4 3.8 6.7
Beverages 0.01 2.3 0.01 1.5 0.02 2.3 0.8 4.3 3.0 5.3
Others n 0.3 n n n 0.2 n n 0.0 0.0
TOTAL FOOD 0.48 100.0 0.90 100.0 0.79 100.0 18.8 100.0 56.7 100.0
Table 32 continued
CENTRAL LUZON
(623.1 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 141 7.8 0.5 0.9 15 33.6 n 0.1 0.1 0.6 2.9 0.5
Poultry 47 2.6 5.6 9.7 3 6.0 n n 0.4 4.0 140.8 22.6
Eggs 25 1.4 1.9 3.3 2 3.8 n 0.1 0.4 4.3 46.9 7.5
Whole Milk 24 1.3 1.1 1.8 1 2.6 2 0.8 0.2 2.2 26.1 4.2
Dried Beans, Nuts and Seeds 15 0.8 1.0 1.7 n 0.6 2 0.8 0.4 3.8 0.3 n
REGULATING FOOD
Vegetables 32 1.8 1.5 2.5 n 0.7 6 2.0 1.1 11.0 60.0 9.6

Fruits 28 1.5 0.3 0.5 n 0.7 6 2.1 0.2 2.1 5.2 0.8
Vitamin C-Rich Fruits 4 0.2 n 0.1 n n 1 0.3 n 0.4 2.5 0.4
Other Fruits 23 1.3 0.2 0.4 n 0.6 5 1.7 0.2 1.7 2.8 0.4
MISCELLANEOUS 55 3.0 0.7 1.2 n 0.6 11 3.9 0.6 6.5 22.5 3.6
Beverages 37 2.0 0.6 1.0 n 0.5 7 2.5 0.3 3.1 20.8 3.3
Others 8 0.5 0.1 0.2 n n 2 0.7 n 0.4 0.1 n
TOTAL FOOD 1813 100.0 58.0 100.0 45 100.0 292 100.0 9.8 100.0 623.1 100.0
79
80
Table 32 continued
CENTRAL LUZON
ENERGY-GIVING FOOD
Sugars and Syrups n 1.0 n 0.1 n 0.3 n n 0.1 0.2
Fats and Oils n 0.4 0.01 1.5 0.01 1.2 0.1 0.4 n n
Fish and Fish Products 0.10 24.9 0.03 3.4 0.08 10.5 3.2 17.4 n 0.1
Poultry 0.01 3.0 0.02 2.8 0.09 11.7 2.0 10.6 1.1 2.7
Eggs 0.01 3.0 0.01 1.5 0.06 7.5 n 0.1 0.0 0.0
Whole Milk 0.04 10.2 0.02 2.0 0.06 7.3 0.1 0.8 1.5 3.7
Milk Products n 1.1 0.01 0.9 0.01 1.0 n 0.1 n n
REGULATING FOOD
Vegetables 0.05 13.7 0.06 6.8 0.06 7.0 0.6 3.1 20.7 50.0
Fruits 0.01 1.8 0.01 1.7 0.01 1.6 0.2 1.0 9.6 23.1
Other Fruits 0.01 1.4 0.01 1.3 0.01 1.2 0.1 0.8 4.5 10.9
MISCELLANEOUS 0.03 6.4 0.03 3.5 0.03 4.1 0.9 4.8 4.6 11.2
Beverages 0.01 2.9 0.03 3.4 0.03 3.6 0.9 4.7 2.8 6.8
Condiments and Spices 0.01 3.3 n 0.1 n 0.2 n 0.1 1.7 4.1
Others n 0.3 n n n 0.3 n n 0.2 0.4
TOTAL FOOD 0.40 100.0 0.84 100.0 0.81 100.0 18.5 100.0 41.3 100.0
Table 32 continued
CALABARZON
Vitamin A
Food Group/Sub-Group Energy (1799 kcal) Protein (56.9 g) Fats (46 g) Carbohydrates (289 g) Iron (9.6 mg)
(596.8 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 134 7.4 0.6 1.0 14 31.5 0 0.1 0.1 1.0 5.7 1.0
Poultry 42 2.3 5.0 8.8 2 5.3 n 0.0 0.3 3.6 127.1 21.3
Eggs 31 1.7 2.4 4.2 2 4.7 1 0.2 0.5 5.6 58.1 9.7
Whole Milk 29 1.6 1.4 2.4 1 3.0 3 1.0 0.2 1.8 34.2 5.7
REGULATING FOOD
Vegetables 30 1.7 1.4 2.4 n 0.7 6 1.9 0.9 9.8 58.8 9.9

Fruits 29 1.6 0.3 0.5 n 0.6 6 2.2 0.2 2.4 4.4 0.7
Vitamin C-Rich Fruits 3 0.2 n n n n 1 0.2 n 0.3 1.7 0.3
Other Fruits 26 1.4 0.3 0.5 n 0.5 6 2.0 0.2 2.0 2.8 0.5
MISCELLANEOUS 58 3.2 0.7 1.2 n 0.7 12 4.2 0.6 6.6 23.3 3.9
Beverages 41 2.3 0.6 1.0 n 0.6 8 2.9 0.3 3.1 21.1 3.5
Others 4 0.2 0.1 0.1 n n 1 0.3 0.1 0.6 0.2 n
TOTAL FOOD 1799 100.0 56.9 100.0 46 100.0 289 100.0 9.6 100.0 596.8 100.0
81
82
Table 32 continued
CALABARZON
ENERGY-GIVING FOOD
Sugars and Syrups n 1.2 n 0.1 n 0.3 n n 0.1 0.2
Fats and Oils n 0.5 0.01 0.8 0.01 0.7 0.1 0.4 n n
Poultry 0.01 2.5 0.02 2.4 0.08 9.9 1.9 10.2 1.0 2.4
Eggs 0.01 3.8 0.02 1.7 0.08 9.3 n 0.1 0.0 0.0
Whole Milk 0.05 12.9 0.02 2.3 0.08 9.8 0.1 0.7 1.5 3.8
Milk Products 0.01 1.6 0.01 1.1 0.01 1.2 n 0.2 n 0.1
REGULATING FOOD
Vegetables 0.05 12.9 0.05 6.1 0.05 6.3 0.5 2.7 19.0 48.0
Fruits 0.01 2.2 0.01 1.5 0.01 1.4 0.2 0.9 7.5 19.0
Vitamin C-Rich Fruits n 0.3. n 0.2 n 0.2 n 0.1 2.8 7.0
Other Fruits 0.01 1.9 0.01 1.2 0.01 1.2 0.1 0.8 4.8 12.0
MISCELLANEOUS 0.03 6.9 0.03 3.4 0.03 4.1 0.8 4.4 6.5 16.4
Beverages 0.01 3.4 0.03 3.1 0.03 3.8 0.8 4.3 4.1 10.3
Others n 0.3 n 0.2 n 0.1 n n 0.1 0.2
TOTAL FOOD 0.38 100.0 0.87 100.0 0.82 100.0 18.4 100.0 39.6 100.0
Table 32 continued
MIMAROPA

(367.3 mcg RE)
ENERGY-GIVING FOOD
Starchy Roots and Tubers 10 0.5 0.1 0.2 n 0.2 2 0.7 0.1 0.8 0.1 n
Sugars and Syrups 55 3.1 n 0.1 n 0.3 14 4.0 0.1 0.7 0.2 0.1
Fats and Oils 104 5.8 0.4 0.8 11 41.0 n 0.1 0.1 1.3 1.5 0.4
Meat and Meat Products 61 3.4 3.2 6.0 5 19.3 n 0.1 0.3 3.9 71.3 19.4
Poultry 12 0.7 1.4 2.7 1 2.4 n n 0.1 1.2 51.7 14.1
Eggs 21 1.2 1.6 3.1 1 5.3 n 0.1 0.4 4.1 39.6 10.8
Whole Milk 16 0.9 0.8 1.5 1 3.1 1 0.4 0.1 0.6 21.8 5.9
REGULATING FOOD
Vegetables 40 2.2 1.9 3.6 n 1.5 7 2.1 1.3 14.4 69.5 18.9

Fruits 27 1.5 0.3 0.5 n 0.6 6 1.8 0.2 2.4 7.6 2.1
Other Fruits 22 1.2 0.2 0.4 n 0.5 5 1.5 0.2 2.0 2.5 0.7
MISCELLANEOUS 43 2.4 0.6 1.1 n 0.9 9 2.7 0.7 7.9 25.8 7.0
Beverages 30 1.7 0.5 1.0 n 0.8 6 1.8 0.3 3.9 22.9 6.2
Others 4 0.2 n 0.1 n n 1 0.2 n 0.3 n n
TOTAL FOOD 1797 100.0 52.4 100.0 27 100.0 335 100.0 8.9 100.0 367.3 100.0
83
84
Table 32 continued
MIMAROPA
ENERGY-GIVING FOOD
Fats and Oils n 0.5 n 0.5 n 0.2 n 0.2 n 0.1
Poultry n 0.7 0.01 0.9 0.03 5.4 0.5 3.0 0.3 0.8
Eggs 0.01 2.5 0.01 1.4 0.05 8.2 n 0.1 0.0 0.0
Whole Milk 0.03 6.8 0.01 1.3 0.05 7.7 0.1 0.3 0.7 1.6
REGULATING FOOD
Vegetables 0.07 17.4 0.08 10.8 0.08 12.3 0.9 4.9 26.3 61.6
Fruits 0.01 1.9 0.01 1.9 0.01 2.1 0.2 0.9 8.8 20.7
Other Fruits 0.01 1.6 0.01 1.3 0.01 1.4 0.1 0.7 4.8 11.2
MISCELLANEOUS 0.03 7.8 0.03 4.5 0.03 4.8 0.8 4.5 3.0 7.1
Beverages 0.01 3.5 0.03 4.5 0.03 4.5 0.8 4.5 2.7 6.4
Others n 0.1 n n n 0.2 n n 0.0 0.0
TOTAL FOOD 0.39 100.0 0.73 100.0 0.63 100.0 17.7 100.0 42.8 100.0
Table 32 continued
BICOL
(542.8 mcg RE)
ENERGY-GIVING FOOD
Sugars and Syrups 52 2.9 n n n 0.2 13 4.1 n 0.5 0.1 n
Fats and Oils 171 9.5 1.5 2.9 18 46.9 1 0.2 0.4 4.5 3.3 0.6
Poultry 14 0.8 1.6 3.1 1 2.1 n n 0.1 1.6 126.0 23.2
Eggs 16 0.9 1.3 2.4 1 2.9 n 0.1 0.3 3.1 30.3 5.6
Whole Milk 21 1.2 1.0 1.9 1 2.6 2 0.7 0.1 1.4 26.1 4.8
REGULATING FOOD

Vegetables 36 2.0 1.8 3.5 n 1.1 6 2.0 1.1 12.2 107.5 19.8
Fruits 39 2.2 0.4 0.8 n 1.1 9 2.8 0.3 3.3 4.4 0.8
Other Fruits 38 2.1 0.4 0.7 n 1.0 8 2.6 0.3 3.1 3.9 0.7
MISCELLANEOUS 48 2.7 0.6 1.1 n 0.6 9 2.8 0.7 7.1 22.1 4.1
Beverages 35 2.0 0.5 1.0 n 0.5 6 1.9 0.3 3.3 19.2 3.5
Others 4 0.2 n 0.1 n n 1 0.3 0.1 0.7 n n
TOTAL FOOD 1796 100.0 51.9 100.0 38 100.0 309 100.0 9.2 100.0 542.8 100.0
85
86
Table 32 continued
BICOL
ENERGY-GIVING FOOD
Sugars and Syrups 0.01 2.4 n n n 0.5 n n n 0.1
Poultry n 0.9 0.01 1.2 0.07 10.1 0.6 3.9 0.6 1.3
Eggs 0.01 1.9 0.01 0.9 0.04 5.6 n 0.1 0.0 0.0
Whole Milk 0.04 8.8 0.01 1.9 0.06 8.4 0.1 0.6 1.4 2.9
REGULATING FOOD
Vegetables 0.07 16.7 0.07 8.8 0.08 11.0 0.7 4.1 28.7 60.7
Fruits 0.01 2.1 0.02 2.3 0.02 2.4 0.2 1.5 9.5 20.1
Other Fruits 0.01 1.9 0.02 2.2 0.02 2.2 0.2 1.4 7.6 16.1
MISCELLANEOUS 0.03 6.4 0.03 3.6 0.03 3.6 0.7 4.2 2.4 5.0
Beverages 0.01 2.8 0.03 3.5 0.02 3.4 0.7 4.2 1.4 3.0
Others n 0.4 n n n 0.1 n n 0.0 0.0
TOTAL FOOD 0.40 100.0 0.77 100.0 0.71 100.0 16.5 100.0 47.3 100.0
Table 32 continued
WESTERN VISAYAS
(457.2 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 85 4.6 0.2 0.3 9 31.8 n 0.1 n 0.4 2.7 0.6
Poultry 26 1.4 3.3 5.6 1 4.7 n n 0.2 2.4 99.1 21.7
Eggs 18 1.0 1.4 2.3 1 4.2 n 0.1 0.3 3.3 34.6 7.6
Whole Milk 18 1.0 0.9 1.5 1 2.9 2 0.5 0.1 1.0 23.2 5.1
REGULATING FOOD
Vegetables 38 2.0 1.7 2.9 n 1.5 7 2.0 1.3 14.0 83.0 18.1

Fruits 21 1.1 0.2 0.4 n 0.3 5 1.4 0.2 1.8 4.4 1.0
Other Fruits 17 0.9 0.2 0.3 n 0.3 4 1.1 0.1 1.3 1.4 0.3
MISCELLANEOUS 45 2.4 0.6 1.0 n 0.9 9 2.8 0.7 7.2 24.0 5.3
Beverages 33 1.8 0.5 0.9 n 0.8 7 2.0 0.3 3.6 23.1 5.0
Condiments and Spices 9 0.5 n n n 0.1 2 0.6 0.3 3.4 0.9 0.2
Others 3 0.1 n 0.1 n n 1 0.2 n 0.3 n n
TOTAL FOOD 1859 100.0 58.8 100.0 29 100.0 339 100.0 9.3 100.0 457.2 100.0
87
88
Table 32 continued
WESTERN VISAYAS
ENERGY-GIVING FOOD
Sugars and Syrups 0.01 2.0 n 0.1 n 0.5 n n 0.1 0.2
Fats and Oils n 0.2 0.01 0.8 n 0.4 n 0.3 n n
Poultry 0.01 1.8 0.01 1.6 0.06 8.8 1.2 6.1 0.6 1.5
Eggs 0.01 1.9 0.01 1.3 0.04 6.6 n 0.1 0.0 0.0
Whole Milk 0.03 7.2 0.01 1.4 0.05 7.7 0.1 0.4 1.0 2.4
REGULATING FOOD
Vegetables 0.07 16.5 0.07 8.5 0.07 10.1 0.6 3.2 28.6 65.0
Fruits 0.01 1.4 0.01 1.1 0.01 1.3 0.1 0.7 7.7 17.6
Other Fruits n 1.0 0.01 0.7 0.01 0.8 0.1 0.5 3.4 7.7
MISCELLANEOUS 0.03 6.8 0.03 4.0 0.03 4.2 0.7 3.7 2.7 6.1
Beverages 0.01 3.1 0.03 3.9 0.03 4.0 0.7 3.7 2.3 5.1
Others n 0.1 n n n 0.1 n n 0.0 0.0
TOTAL FOOD 0.43 100.0 0.78 100.0 0.69 100.0 19.4 100.0 44.0 100.0
Table 32 continued
CENTRAL VISAYAS

(599.3 mcg RE)
ENERGY-GIVING FOOD
Corn and Corn Products 326 17.4 7.5 13.1 1 3.8 71 21.6 0.5 5.0 2.5 0.4
Fats and Oils 102 5.5 0.3 0.6 11 31.2 n 0.1 n 0.5 2.4 0.4
Poultry 30 1.6 3.8 6.6 2 4.5 n n 0.3 3.5 166.6 27.8
Eggs 21 1.1 1.6 2.8 1 4.1 n 0.1 0.4 4.0 39.3 6.6
Whole Milk 18 1.0 0.9 1.5 1 2.6 2 0.5 0.1 1.0 23.7 4.0
Milk Products 2 0.1 0.1 0.1 n 0.3 n n n 0.1 0.6 0.1
REGULATING FOOD
Vegetables 33 1.7 1.5 2.7 n 1.1 6 1.7 1.2 13.4 99.6 16.6

Fruits 24 1.3 0.2 0.4 n 0.6 5 1.6 0.2 1.9 4.1 0.7
Other Fruits 22 1.2 0.2 0.4 n 0.5 5 1.5 0.2 1.8 3.0 0.5
MISCELLANEOUS 43 2.3 0.4 0.8 n 0.6 9 2.8 0.6 6.3 22.4 3.7
Beverages 34 1.8 0.4 0.7 n 0.6 7 2.2 0.3 3.2 20.2 3.4
Others 1 0.1 n n n n n 0.1 n 0.1 0.1 n
TOTAL FOOD 1866 100.0 57.2 100.0 36 100.0 328 100.0 9.1 100.0 599.3 100.0
89
90
Table 32 continued
CENTRAL VISAYAS
ENERGY-GIVING FOOD
Corn and Corn Products 0.01 3.0 0.08 9.6 0.04 5.8 0.6 3.7 n n
Poultry 0.01 2.2 0.02 2.0 0.10 12.8 1.4 8.5 1.0 2.0
Eggs 0.01 2.6 0.01 1.1 0.05 6.8 n 0.1 0.0 0.0
Whole Milk 0.03 8.2 0.01 1.4 0.05 7.1 0.1 0.4 0.9 1.8
REGULATING FOOD
Vegetables 0.07 18.3 0.06 7.5 0.08 10.6 0.7 4.1 34.4 69.5
Fruits 0.01 1.7 0.01 1.2 0.01 1.3 0.1 0.8 5.6 11.3
Other Fruits 0.01 1.6 0.01 1.0 0.01 1.1 0.1 0.8 4.4 9.0
MISCELLANEOUS 0.03 7.2 0.02 3.0 0.03 3.4 0.5 3.1 2.6 5.2
Beverages 0.01 3.6 0.02 3.0 0.02 3.3 0.5 3.1 2.3 4.6
Others n 0.1 n n n n n n 0.2 0.4
TOTAL FOOD 0.37 100.0 0.81 100.0 0.76 100.0 16.5 100.0 49.6 100.0
Table 32 continued
EASTERN VISAYAS
(311.8 mcg RE)
ENERGY-GIVING FOOD
Sugars and Syrups 41 2.3 n 0.0. n 0.3 10 3.0 n 0.4 0.1 n
Fats and Oils 91 5.0 0.4 0.8 10 36.4 n 0.1 0.1 1.3 1.4 0.4
Poultry 16 0.9 1.9 3.6 1 3.3 n n 0.1 1.3 29.9 9.6
Eggs 13 0.7 1.0 1.9 1 3.3 n 0.1 0.2 2.6 24.8 8.0
Whole Milk 18 1.0 0.9 1.7 1 3.4 2 0.5 0.1 1.2 23.9 7.7
Milk Products 1 n n 0.1 n 0.2 n n n n 0.6 0.2
REGULATING FOOD
Vegetables 24 1.3 1.2 2.2 n 1.0 4 1.3 0.9 10.7 58.3 18.7

Fruits 24 1.3 0.3 0.5 n 0.5 5 1.6 0.2 2.4 2.7 0.9
Vitamin C-Rich Fruits 2 0.1 n n n 0.1 n 0.1 n 0.2 0.5 0.2
Other Fruits 23 1.3 0.3 0.5 n 0.4 5 1.5 0.2 2.2 2.2 0.7
MISCELLANEOUS 51 2.9 0.6 1.1 n 1.3 11 3.2 0.7 7.7 30.1 9.7
Beverages 42 2.3 0.5 1.0 n 1.2 9 2.6 0.4 4.3 24.5 7.9
Others 1 0.1 n n n n n 0.1 n n n n
TOTAL FOOD 1798 100.0 52.1 100.0 27 100.0 337 100.0 8.7 100.0 311.8 100.0
91
92
Table 32 continued
EASTERN VISAYAS
ENERGY-GIVING FOOD
Corn and Corn Products n 0.4 0.01 1.4 0.01 1.0 0.1 0.5 n N
Fats and Oils n 0.3 0.01 0.7 n 0.2 n 0.2 n N
Fish and Fish Products 0.11 27.4 0.04 5.6 0.09 14.1 4.0 22.8 n N
Poultry n 0.9 0.01 1.0 0.02 3.8 0.7 3.9 0.3 0.9
Eggs 0.01 1.6 0.01 0.8 0.03 5.3 n 0.0 0.0 0.0
Whole Milk 0.03 8.5 0.01 1.5 0.05 8.8 0.1 0.5 0.9 2.3
Dried Beans, Nuts and Seeds n 1.2 0.01 1.5 0.01 1.1 0.1 0.4 0.2 0.5
REGULATING FOOD
Vegetables 0.05 11.9 0.05 6.0 0.05 8.0 0.4 2.5 18.7 50.6
Fruits 0.01 1.7 0.01 1.7 0.01 1.8 0.2 1.0 6.2 16.7
Other Fruits 0.01 1.5 0.01 1.5 0.01 1.5 0.2 0.9 4.1 11.2
MISCELLANEOUS 0.03 8.2 0.03 4.6 0.04 5.9 0.6 3.7 2.7 7.3
Beverages 0.02 4.4 0.03 4.5 0.03 5.6 0.6 3.7 2.6 6.9
Others n n n n n 0.1 n n 0.0 0.0
TOTAL FOOD 0.39 100.0 0.76 100.0 0.61 100.0 17.5 100.0 36.9 100.0
Table 32 continued
ZAMBOANGA PENINSULA
(336.6 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 79 4.5 0.3 0.5 9 31.6 n 0.1 0.1 1.0 2.2 0.6
Poultry 26 1.5 3.1 5.7 2 5.7 n n 0.2 2.7 64.2 19.1
Eggs 14 0.8 1.1 2.0 1 3.5 n 0.1 0.2 3.0 26.3 7.8
Whole Milk 15 0.8 0.7 1.2 1 2.6 1 0.5 0.1 1.2 18.0 5.3
Milk Products 1 n n n n 0.2 n n n n 0.7 0.2
REGULATING FOOD

Vegetables 29 1.7 1.4 2.6 n 1.3 5 1.6 1.1 14.0 77.7 23.1
Fruits 18 1.0 0.2 0.3 n 0.4 4 1.2 0.1 1.7 2.4 0.7
Vitamin C-Rich Fruits n 0.0 n n n n n n n 0.1 0.2 0.1
Other Fruits 17 1.0 0.2 0.3 n 0.4 4 1.2 0.1 1.6 2.2 0.6
MISCELLANEOUS 28 1.6 0.3 0.6 n 0.5 6 1.9 0.4 5.1 18.1 5.4
Beverages 19 1.1 0.3 0.6 n 0.5 4 1.3 0.1 1.7 9.0 2.7
Others 2 0.1 n n n n n 0.1 n 0.1 n n
TOTAL FOOD 1772 100.0 54.2 100.0 27 100.0 328 100.0 8.0 100.0 336.6 100.0
93
94
Table 32 continued
ZAMBOANGA PENINSULA
ENERGY-GIVING FOOD
Corn and Corn Products 0.01 2.3 0.06 8.7 0.04 6.4 0.5 2.8 0.1 0.2
Other Cereal Products 0.02 4.3 0.09 12.9 0.05 7.7 0.8 4.7 n N
Fats and Oils n 0.3 n 0.3 n 0.1 n 0.1 n n
Poultry 0.01 2.0 0.01 1.6 0.05 7.6 1.1 6.6 0.7 1.8
Eggs 0.01 1.7 0.01 0.9 0.03 5.7 n 0.1 0.0 0.0
Whole Milk 0.02 6.4 0.01 1.3 0.04 6.4 0.1 0.5 0.8 2.1
Milk Products n 0.2 n 0.2 n 0.3 n 0.1 n n
REGULATING FOOD
Vegetables 0.06 15.6 0.05 7.3 0.06 10.6 0.6 3.4 23.6 62.9
Fruits 0.01 1.4 0.01 0.9 0.01 1.2 0.1 0.6 3.9 10.3
Vitamin C-Rich Fruits n 0.1 n n n n n n 0.5 1.2
Other Fruits 0.01 1.4 0.01 0.9 0.01 1.2 0.1 0.6 3.4 9.1
MISCELLANEOUS 0.02 4.9 0.01 1.7 0.02 2.7 0.5 2.7 1.7 4.5
Beverages 0.01 1.5 0.01 1.6 0.01 2.5 0.5 2.7 1.1 2.9
Others n n 0.00 0.0 n n n n 0.1 0.2
TOTAL FOOD 0.38 100.0 0.72 100.0 0.60 100.0 16.8 100.0 37.6 100.0
Table 32 continued
NORTHERN MINDANAO
(418.8 mcg RE)
ENERGY-GIVING FOOD
Sugars and Syrups 28 1.6 n n n 0.1 7 2.2 n 0.3 0.0 0.0
Fats and Oils 84 4.8 0.1 0.2 9 33.6 n 0.1 n 0.4 1.5 0.4
Poultry 24 1.4 3.0 5.7 1 4.9 n n 0.2 2.5 105.8 25.3
Eggs 23 1.3 1.7 3.3 2 5.7 n 0.1 0.4 4.8 42.5 10.2
Whole Milk 15 0.8 0.7 1.4 1 2.7 1 0.4 0.1 0.7 19.8 4.7
Milk Products n n n n n 0.1 n n n n 0.1 n
REGULATING FOOD
Vegetables 40 2.3 1.9 3.7 n 1.6 7 2.2 1.5 18.8 107.5 25.7

Fruits 24 1.4 0.3 0.5 n 0.5 5 1.7 0.2 2.1 3.7 0.9
Other Fruits 20 1.2 0.2 0.4 n 0.4 5 1.4 0.2 1.8 2.9 0.7
MISCELLANEOUS 31 1.8 0.3 0.7 n 0.5 6 1.9 0.4 5.1 21.2 5.1
Beverages 24 1.4 0.3 0.6 n 0.5 4 1.4 0.2 2.1 12.1 2.9
Others 1 n n n n n n 0.1 n n n n
TOTAL FOOD 1739 100.0 52.2 100.0 27 100.0 320 100.0 8.2 100.0 418.8 100.0
95
96
Table 32 continued
NORTHERN MINDANAO
ENERGY-GIVING FOOD
Corn and Corn Products 0.01 2.5 0.07 9.4 0.04 5.7 0.5 3.1 n 0.1
Fats and Oils n 0.2 n 0.1 n 0.1 n n n n
Poultry 0.01 1.6 0.01 1.8 0.06 9.6 1.1 6.6 0.7 1.4
Eggs 0.01 2.9 0.01 1.4 0.05 8.3 n 0.1 0.0 0.0
Milk and Milk Products 0.03 7.5 0.01 1.2 0.05 7.2 n 0.3 0.6 1.2
Whole Milk 0.03 7.4 0.01 1.2 0.05 7.2 n 0.3 0.6 1.2
Milk Products n 0.1 n 0.0 n n n n 0.0 0.0
REGULATING FOOD
Vegetables 0.08 21.3 0.08 10.5 0.09 13.7 0.8 4.7 35.0 69.2
Fruits 0.01 2.2 0.01 1.8 0.01 2.0 0.2 0.9 7.4 14.6

Other Fruits 0.01 1.9 0.01 1.3 0.01 1.3 0.1 0.8 4.1 8.1
MISCELLANEOUS 0.02 4.8 0.02 2.3 0.02 2.7 0.5 3.1 1.1 2.1
Beverages 0.01 1.6 0.02 2.3 0.02 2.5 0.5 3.0 0.8 1.6
Others n n n n n 0.1 n n n 0.1
TOTAL FOOD 0.37 100.0 0.72 100.0 0.67 100.0 16.4 100.0 50.5 100.0
Table 32 continued
DAVAO

(345.9 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 85 4.8 0.1 0.2 9 30.0 n n n 0.4 1.9 0.6
Poultry 27 1.5 3.4 6.2 1 4.7 n n 0.2 2.6 43.8 12.7
Eggs 25 1.4 1.9 3.5 2 5.5 n 0.1 0.4 5.2 47.2 13.6
Whole Milk 18 1.0 0.8 1.5 1 2.9 2 0.5 0.1 1.1 22.3 6.5
REGULATING FOOD
Vegetables 34 1.9 1.6 2.8 n 1.2 6 1.9 1.3 15.6 83.7 24.2

Fruits 17 1.0 0.2 0.3 n 0.4 4 1.2 0.1 1.5 3.7 1.1
Vitamin C-Rich Fruits 3 0.2 n n n 0.1 1 0.2 n 0.4 2.2 0.6
Other Fruits 14 0.8 0.1 0.3 n 0.3 3 1.0 0.1 1.1 1.6 0.5
MISCELLANEOUS 39 2.2 0.5 0.8 n 0.7 8 2.5 0.5 6.3 25.6 7.4
Beverages 30 1.7 0.4 0.8 n 0.6 6 1.9 0.2 3.0 16.5 4.8
Others 1 0.1 n n n n n 0.1 n 0.1 n n
TOTAL FOOD 1786 100.0 55.4 100.0 31 100.0 320 100.0 8.4 100.0 345.9 100.0
97
98
Table 32 continued
DAVAO
ENERGY-GIVING FOOD
Corn and Corn Products 0.01 1.5 0.04 5.5 0.02 3.8 0.3 1.7 n 0.1
Poultry 0.01 2.1 0.01 1.6 0.04 5.8 1.1 6.3 0.5 1.2
Eggs 0.01 3.1 0.01 1.6 0.06 9.3 n 0.1 0.0 0.0
Whole Milk 0.03 8.0 0.01 1.5 0.05 7.7 0.1 0.4 0.9 2.2
Milk Products n 0.4 n 0.3 n 0.3 n 0.1 n n
REGULATING FOOD
Vegetables 0.07 17.7 0.06 8.6 0.07 10.9 0.7 3.7 28.6 68.3
Fruits 0.01 1.4 0.01 1.0 0.01 1.1 0.1 0.5 4.9 11.8
Vitamin C-Rich Fruits n 0.2 n 0.4 n 0.4 0.0 0.1 2.5 6.0
Other Fruits n 1.1 n 0.7 n 0.7 0.1 0.4 2.4 5.8

MISCELLANEOUS 0.02 6.7 0.02 3.2 0.02 3.7 0.6 3.5 1.6 3.9
Beverages 0.01 3.0 0.02 3.1 0.02 3.5 0.6 3.4 1.2 2.8
Others n 0.1 n 0.1 n n n n n n
TOTAL FOOD 0.37 100.0 0.75 100.0 0.66 100.0 18.1 100.0 41.9 100.0
Table 32 continued
SOCCSKSARGEN
Food Group/Sub-Group Energy (1726 kcal) Protein (52.7 g) Fats (28 g) Carbohydrates (316 g) Iron (9.1 mg) Vitamin A (436.2 mcg RE)
ENERGY-GIVING FOOD
Sugars and Syrups 38 2.2 n n n 0.3 9 2.9 n 0.4 0.1 0.0
Fats and Oils 92 5.3 0.3 0.5 10 36.0 n 0.1 0.1 0.7 1.7 0.4
Poultry 21 1.2 2.6 4.9 1 4.2 n n 0.2 2.0 17.5 4.0
Eggs 27 1.6 2.1 3.9 2 6.7 n 0.2 0.5 5.1 51.2 11.7
Whole Milk 22 1.3 1.0 1.9 1 3.8 2 0.6 0.1 1.3 26.2 6.0
REGULATING FOOD
Vegetables 42 2.5 2.1 3.9 n 1.6 8 2.4 1.8 19.8 96.5 22.1

Fruits 23 1.3 0.2 0.5 n 0.5 5 1.7 0.2 1.9 4.0 0.9
Other Fruits 20 1.2 0.2 0.4 n 0.4 5 1.4 0.1 1.6 2.0 0.5
MISCELLANEOUS 38 2.2 0.5 1.0 n 0.8 8 2.4 0.6 6.3 23.8 5.4
Beverages 29 1.7 0.5 0.9 n 0.8 6 1.8 0.3 2.7 16.9 3.9
Others 2 0.1 n n n n n 0.1 n 0.1 0.1 0.0
TOTAL FOOD 1726 100.0 52.7 100.0 28 100.0 316 100.0 9.1 100.0 436.2 100.0
99
100
Table 32 continued
SOCCSKSARGEN
ENERGY-GIVING FOOD
Corn and Corn Products n 0.6 0.02 2.3 0.01 1.4 0.1 0.7 n n
Sugars and Syrups 0.01 2.6 n n n 0.6 n n n n
Poultry 0.01 1.6 0.01 1.2 0.02 3.1 0.9 5.0 0.3 0.6
Eggs 0.01 3.1 0.01 1.8 0.07 10.0 n 0.1 0.0 0.0
Whole Milk 0.04 8.8 0.01 1.8 0.06 9.0 0.1 0.5 1.1 2.4
Milk Products n 1.0 n 0.3 n 0.5 n 0.2 0.1 0.1
REGULATING FOOD
Vegetables 0.08 20.7 0.08 11.5 0.09 13.5 0.8 4.4 34.9 72.9
Fruits 0.01 1.5 0.01 1.4 0.01 1.5 0.1 0.8 6.7 14.0

Other Fruits n 1.2 0.01 1.1 0.01 1.1 0.1 0.6 3.8 8.0
MISCELLANEOUS 0.02 6.1 0.02 3.0 0.02 3.4 0.8 4.4 1.8 3.7
Beverages 0.01 2.5 0.02 2.9 0.02 3.2 0.8 4.4 1.2 2.5
Others n 0.1 n n n 0.1 n n 0.2 0.3
TOTAL FOOD 0.40 100.0 0.73 100.0 0.67 100.0 18.1 100.0 47.9 100.0
Table 32 continued
CARAGA

(421.1 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 87 4.6 0.2 0.4 9 33.8 n 0.0 n 0.5 2.1 0.5
Poultry 21 1.1 2.4 4.3 1 4.6 n n 0.2 2.0 80.2 19.1
Eggs 26 1.4 2.0 3.6 2 6.4 n 0.1 0.5 5.0 48.9 11.6
Whole Milk 20 1.1 1.0 1.7 1 3.4 2 0.6 0.1 1.2 24.6 5.8
REGULATING FOOD
Vegetables 31 1.6 1.4 2.6 n 1.2 5 1.6 1.2 13.5 68.0 16.1

Fruits 18 0.9 0.2 0.3 n 0.4 4 1.1 0.1 1.4 3.8 0.9
Vitamin C-Rich Fruits 3 0.2 n 0.1 n n 1 0.2 n 0.3 2.3 0.5
Other Fruits 14 0.8 0.1 0.3 n 0.3 3 0.9 0.1 1.1 1.5 0.4
MISCELLANEOUS 45 2.4 0.6 1.1 n 1.2 9 2.7 0.8 8.6 40.7 9.7
Beverages 36 1.9 0.6 1.0 n 1.2 7 2.1 0.5 5.0 34.7 8.2
Others 1 0.1 n n n n n 0.1 n 0.1 n n
TOTAL FOOD 1876 100.0 55.1 100.0 28 100.0 350 100.0 9.0 100.0 421.1 100.0
101
102
Table 32 continued
Caraga
ENERGY-GIVING FOOD
Sugars and Syrups 0.01 2.7 n 0.1 n 0.6 n 0.1 n 0.1
Fats and Oils n 0.2 n 0.4 n 0.2 n 0.2 0.0 0.0
Poultry 0.01 1.5 0.01 1.3 0.05 6.8 0.9 4.8 0.6 1.4
Eggs 0.01 3.1 0.01 1.6 0.06 9.2 n 0.1 0.0 0.0
Whole Milk 0.03 8.9 0.02 1.9 0.06 8.2 0.1 0.5 0.9 2.1
REGULATING FOOD
Vegetables 0.06 14.8 0.06 7.3 0.06 8.6 0.5 2.9 22.4 54.1
Fruits 0.00 1.1 0.01 1.1 0.01 1.1 0.1 0.6 6.3 15.2
Other Fruits n 0.8 0.01 0.7 0.01 0.7 0.1 0.4 3.0 7.1
MISCELLANEOUS 0.03 7.5 0.05 6.0 0.04 5.4 0.6 3.3 1.6 3.8
Beverages 0.01 3.4 0.05 6.0 0.04 5.2 0.6 3.3 1.4 3.4
Others n n n n n n n n 0.0 0.0
TOTAL FOOD 0.39 100.0 0.78 100.0 0.69 100.0 18.1 100.0 41.4 100.0
Table 32 continued
ARMM
Vitamin A
Food Group/Sub-Group Energy (1730 kcal) Protein (50.4 g) Fats (22 g) Carbohydrates (332 g) Iron (8.1 mg)
(230.6 mcg RE)
ENERGY-GIVING FOOD
Sugars and Syrups 66 3.8 n n n 0.4 16 4.9 0.1 0.6 0.1 0.1
Fats and Oils 92 5.3 0.4 0.7 10 44.9 n 0.1 0.1 1.3 2.7 1.2
Meat and Meat Products 22 1.3 2.1 4.2 1 6.6 n n 0.2 2.2 6.0 2.6
Poultry 10 0.6 1.2 2.5 1 2.3 n n 0.1 1.4 29.9 13.0
Eggs 15 0.9 1.1 2.2 1 4.6 n 0.1 0.2 3.1 29.8 12.9
Milk and Milk Products 14 0.8 0.6 1.3 1 3.3 1 0.3 n 0.6 18.8 8.2
Whole Milk 13 0.8 0.6 1.3 1 3.2 1 0.3 n 0.6 18.8 8.2
Milk Products n n n n n 0.1 n n n n n n
REGULATING FOOD
Vegetables 29 1.7 1.3 2.6 n 1.4 5 1.6 0.9 11.3 45.2 19.6

Fruits 19 1.1 0.2 0.4 n 0.5 4 1.3 0.2 2.0 3.3 1.4
Vitamin C-Rich Fruits 2 0.1 n n n 0.1 1 0.2 n 0.4 1.1 0.5
Other Fruits 17 1.0 0.2 0.4 n 0.4 4 1.2 0.1 1.6 2.1 0.9
MISCELLANEOUS 32 1.9 0.6 1.2 n 1.0 7 2.1 0.5 6.6 14.6 6.3
Beverages 24 1.4 0.6 1.1 n 0.9 5 1.5 0.2 3.0 8.7 3.8
Others 1 n n n n n n n n n n n
TOTAL FOOD 1730 100.0 50.4 100.0 22 100.0 332 100.0 8.1 100.0 230.6 100.0
103
104
Table 32 continued
ARMM
ENERGY-GIVING FOOD
Corn and Corn Products n 0.5 0.01 1.3 n 0.6 0.1 0.4 n n
Meat and Meat Products n 1.0 0.02 2.9 0.02 4.2 0.4 2.5 n 0.1
Poultry n 0.9 0.01 0.8 0.02 3.6 0.5 2.7 0.2 0.6
Eggs 0.01 1.8 0.01 1.6 0.04 6.8 n 0.1 0.0 0.0
Whole Milk 0.02 5.7 0.01 1.2 0.04 7.1 0.1 0.3 0.5 1.6
Milk Products n 0.1 0.00 0.0 n n n n 0.0 0.0
REGULATING FOOD
Vegetables 0.05 13.8 0.05 7.8 0.05 9.0 0.5 2.9 19.2 55.5
Fruits 0.01 1.5 0.01 1.3 0.01 1.6 0.1 0.7 6.2 18.0
Other Fruits n 1.2 0.01 1.1 0.01 1.3 0.1 0.6 3.8 10.9
MISCELLANEOUS 0.02 6.5 0.01 1.8 0.02 2.7 1.1 6.2 0.8 2.2
Beverages 0.01 2.6 0.01 1.8 0.01 2.6 1.1 6.2 0.7 1.9
Others n n 0.00 0.0 n n 0.0 0.0 0.0 0.0
TOTAL FOOD 0.37 100.0 0.69 100.0 0.57 100.0 17.9 100.0 34.6 100.0
Table 33. Mean and percentage contribution of food group to energy and nutrient intake by wealth quintile: Philippines, 2013.
Poorest

(296.9 mcg RE)
ENERGY-GIVING FOOD
Rice and Rice Products 993 59.9 20.6 44.1 1 6.5 224 70.9 2.8 36.1 n 0.0
Fats and Oils 83 5.0 0.5 1.0 9 39.5 n 0.1 0.1 1.6 0.2 0.1
Poultry 11 0.6 1.3 2.8 1 2.7 n 0.0 0.1 1.2 32.3 10.9
Eggs 14 0.8 1.1 2.3 1 4.3 n 0.1 0.2 3.1 26.8 9.0
Milk and Milk Products 9 0.5 0.4 0.9 n 2.0 1 0.2 0.0 0.4 11.2 3.8
Whole Milk 8 0.5 0.4 0.8 0 1.9 1 0.2 n 0.4 10.8 3.6
Milk Products 1 0.0 n 0.0 n 0.2 n 0.0 n 0.0 0.4 0.1
REGULATING FOOD
Vegetables 34 2.1 1.7 3.6 n 1.7 6 1.9 1.3 16.6 88.2 29.7

Fruits 19 1.1 0.2 0.4 n 0.7 4 1.3 0.2 1.9 2.6 0.9
Vitamin C-Rich Fruits 2 0.1 n 0.0 n 0.0 n 0.1 n 0.2 0.7 0.2
Other Fruits 17 1.0 0.2 0.4 n 0.7 4 1.2 0.1 1.7 1.9 0.6
MISCELLANEOUS 35 2.1 0.4 0.9 n 0.8 7 2.3 0.5 6.5 17.1 5.8
Beverages 26 1.6 0.4 0.9 n 0.7 5 1.7 0.2 2.7 13.4 4.5
Condiments and Spices 7 0.4 n 0.0 n 0.0 2 0.5 0.3 3.6 3.7 1.3
Others 1 0.1 n 0.0 n 0.0 n 0.1 n 0.2 n 0.0
TOTAL FOOD 1657 100.0 46.6 100.0 23 100.0 316 100.0 7.8 100.0 296.9 100.0
105
106
Table 33 continued
Poorest
ENERGY-GIVING FOOD
Corn and Corn Products 0.01 1.8 0.05 6.9 0.03 4.7 0.4 2.4 0.1 0.2
Sugars and Syrups 0.01 2.7 n 0.0 n 0.7 n 0.0 n 0.0
Meat and Meat Products n 1.4 0.05 7.6 0.04 6.7 0.6 4.2 0.2 0.4
Poultry 0.00 0.9 0.01 0.8 0.02 4.3 0.5 3.0 0.2 0.6
Eggs 0.01 1.8 0.01 1.1 0.03 6.5 n 0.1 0.0 0.0
Milk and Milk Products 0.01 3.9 0.01 0.8 0.03 4.7 n 0.2 0.3 0.7
Whole Milk 0.01 3.8 n 0.7 0.02 4.5 n 0.2 0.3 0.7
Milk Products n 0.2 n 0.1 n 0.2 n 0.0 0.0 0.0
REGULATING FOOD
Vegetables 0.07 19.1 0.07 9.8 0.08 14.0 0.7 4.4 28.0 65.8
Fruits 0.01 1.4 0.01 1.3 0.01 1.6 0.1 0.8 5.4 12.6
Other Fruits n 1.3 0.01 1.2 0.01 1.4 0.1 0.7 3.7 8.6
MISCELLANEOUS 0.02 6.5 0.02 2.6 0.02 3.6 0.6 4.3 2.3 5.5
Beverages 0.01 2.6 0.02 2.6 0.02 3.4 0.6 4.3 1.8 4.2
Others n 0.1 n 0.0 n 0.1 n 0.0 0.0 0.0
TOTAL FOOD 0.36 100.0 0.67 100.0 0.54 100.0 14.9 100.0 42.6 100.0
Table 33 continued
Poor
(482.6 mcg RE)

ENERGY-GIVING FOOD
Fats and Oils 96 5.4 0.3 0.6 10 34.2 n 0.1 0.1 0.9 1.5 0.3
Poultry 24 1.3 2.9 5.5 1 4.3 n 0.0 0.2 2.4 125.6 26.0
Eggs 21 1.2 1.6 3.1 1 4.8 n 0.1 0.4 4.2 39.7 8.2
Whole Milk 15 0.8 0.7 1.3 1 2.5 1 0.4 0.1 0.6 19.2 4.0
Milk Products 1 0.0 n 0.0 n 0.1 n 0.0 n 0.0 0.4 0.1
REGULATING FOOD

Vegetables 34 1.9 1.6 3.1 n 1.2 6 1.9 1.2 13.8 75.3 15.6
Fruits 22 1.2 0.2 0.4 n 0.5 5 1.5 0.2 1.9 3.3 0.7
Vitamin C-Rich Fruits 2 0.1 n 0.0. n 0.0 n 0.1 n 0.2 1.3 0.3
Other Fruits 19 1.1 0.2 0.4 n 0.5 4 1.3 0.1 1.7 2.0 0.4
MISCELLANEOUS 43 2.4 0.5 0.9 n 0.7 8 2.6 0.5 6.1 20.3 4.2
Beverages 33 1.8 0.4 0.8 n 0.6 6 1.9 0.3 2.9 17.1 3.5
Others 3 0.1 n 0.1 n 0.0 1 0.2 n 0.2 0.1 0.0
TOTAL FOOD 1779 100.0 52.5 100.0 30 100.0 323 100.0 8.8 100.0 482.6 100.0
107
108
Table 33 continued.
Poor
ENERGY-GIVING FOODS
Rice and Products 0.08 21.8 0.30 39.6 0.15 21.8 8.3 48.5 0.1 0.3
Corn and Products 0.00 1.0 0.03 3.3 0.02 2.3 0.2 1.1 0.1 0.2
Sugar and Syrups 0.01 2.5 n 0.0 n 0.5 n 0.0 n 0.1
Fish and Products 0.10 26.0 0.03 4.3 0.08 11.3 3.5 20.4 n 0.0
Meat and Products 0.01 2.6 0.10 13.0 0.08 11.6 1.2 7.2 0.4 0.9
Poultry 0.01 1.7 0.01 1.7 0.07 10.7 1.1 6.2 0.8 1.8
Eggs 0.01 2.6 0.01 1.3 0.05 7.5 n 0.1 0.0 0.0
Whole Milk 0.02 6.5 0.01 1.2 0.04 6.3 n 0.3 0.7 1.6
Milk Products n 0.2 n 0.1 n 0.2 n 0.0 n 0.0
REGULATING FOODS
Vegetables 0.06 17.1 0.06 8.5 0.07 10.4 0.7 3.8 27.1 64.4
Green Leafy and Yellow Veg. 0.04 9.8 0.02 3.0 0.04 6.1 0.3 1.8 16.5 39.2
Fruits 0.01 1.5 0.01 1.3 0.01 1.4 0.1 0.8 5.9 14.0

Other Fruits 0.01 1.3 0.01 1.1 0.01 1.1 0.1 0.7 3.9 9.2
MISCELLANEOUS 0.02 6.4 0.02 3.1 0.02 3.6 0.7 3.9 2.9 6.9
Beverages 0.01 2.8 0.02 3.1 0.02 3.4 0.7 3.8 2.0 4.7
Others n 0.1 n 0.0 n 0.1 n 0.0 0.1 0.2
TOTAL FOOD 0.38 100.0 0.75 100.0 0.69 100.0 17.1 100.0 42.1 100.0

Table 33 continued
Middle

(497.4 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 109 6.0 0.4 0.6 12 33.4 n 0.1 0.1 0.7 1.8 0.4
Poultry 30 1.7 3.8 6.8 2 4.8 n 0.0 0.3 2.9 121.5 24.4
Eggs 25 1.4 1.9 3.5 2 4.9 n 0.1 0.4 4.7 47.1 9.5
Whole Milk 19 1.1 0.9 1.6 1 2.7 2 0.6 0.1 1.0 24.5 4.9
REGULATING FOOD
Vegetables 35 1.9 1.6 3.0 n 1.0 6 2.0 1.2 12.8 73.9 14.9

Fruits 22 1.2 0.2 0.4 n 0.5 5 1.6 0.2 1.9 3.6 0.7
Other Fruits 20 1.1 0.2 0.4 n 0.5 4 1.4 0.1 1.6 2.1 0.4
MISCELLANEOUS 47 2.6 0.6 1.1 n 0.8 10 3.1 0.6 6.5 23.8 4.8
Beverages 36 2.0 0.6 1.1 n 0.7 7 2.3 0.3 3.5 21.1 4.2
Others 3 0.2 n 0.1 n 0.0 1 0.2 n 0.2 n 0.0
TOTAL FOOD 1802 100.0 55.4 100.0 35 100.0 315 100.0 9.2 100.0 497.4 100.0
109
110
Table 33 continued
Middle
ENERGY-GIVING FOOD
Sugars and Syrups 0.01 2.1 n 0.0 n 0.5 n 0.0 0.1 0.2
Fats and Oils n 0.3 n 0.6 n 0.3 0.1 0.3 n 0.0
Poultry 0.01 2.1 0.01 1.9 0.07 10.0 1.4 7.7 0.8 1.9
Eggs 0.01 3.0 0.01 1.5 0.06 8.4 n 0.1 0.0 0.0
Whole Milk 0.03 8.1 0.01 1.4 0.06 7.5 0.1 0.4 1.0 2.4
Milk Products n 0.4 n 0.2 n 0.3 n 0.0 n 0.0
REGULATING FOOD
Vegetables 0.06 16.5 0.07 8.2 0.07 9.3 0.6 3.5 25.7 64.2
Fruits 0.01 1.6 0.01 1.2 0.01 1.3 0.1 0.7 6.2 15.4
Vitamin C-Rich Fruits n 0..2 n 0.2 n 0.3 n 0.1 2.6 6.6

Other Fruits 0.01 1.4 0.01 1.0 0.01 1.0 0.1 0.6 3.6 8.9
MISCELLANEOUS 0.03 6.5 0.03 3.6 0.03 4.1 0.8 4.3 3.0 7.5
Beverages 0.01 3.2 0.03 3.6 0.03 3.9 0.8 4.2 2.1 5.3
Others n 0.1 n 0.0 n 0.1 n 0.0 0.0 0.0
TOTAL FOOD 0.39 100.0 0.81 100.0 0.74 100.0 18.2 100.0 40.1 100.0
Table 33 continued
Rich
(647.7 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 119 6.4 0.4 0.7 13 29.3 n 0.1 0.1 0.6 4.6 0.7
Poultry 48 2.6 5.8 9.7 3 6.1 n 0.0 0.4 4.0 194.1 30.0
Eggs 26 1.4 2.0 3.4 2 4.1 n 0.2 0.5 4.6 49.7 7.7
Whole Milk 29 1.5 1.3 2.2 1 3.2 3 0.9 0.2 1.7 35.4 5.5
REGULATING FOOD
Vegetables 33 1.8 1.5 2.4 n 0.7 6 2.0 1.1 11.0 71.7 11.1

Fruits 31 1.7 0.3 0.5 n 0.7 7 2.2 0.2 2.4 6.5 1.0
Other Fruits 27 1.4 0.3 0.4 n 0.6 6 1.9 0.2 1.9 2.9 0.4
MISCELLANEOUS 57 3.1 0.7 1.1 n 0.7 12 3.9 0.6 6.5 27.5 4.3
Beverages 43 2.3 0.6 1.0 n 0.6 9 2.9 0.3 3.5 23.0 3.5
Others 5 0.3 0.1 0.1 n 0.0 1 0.4 n 0.3 0.1 0.0
TOTAL FOOD 1850 100.0 60.2 100.0 44 100.0 302 100.0 9.9 100.0 647.7 100.0
111
112
Table 33 continued
Rich
ENERGY-GIVING FOOD
Fats and Oils n 0.4 0.01 0.9 n 0.4 0.1 0.3 n 0.0
Poultry 0.01 2.9 0.03 2.9 0.12 14.1 2.1 10.8 1.3 3.0
Eggs 0.01 3.1 0.01 1.5 0.06 7.6 n 0.1 0.0 0.0
Whole Milk 0.05 12.5 0.02 2.1 0.08 9.5 0.1 0.7 1.4 3.3
Milk Products n 1.1 0.01 0.6 0.01 0.7 n 0.1 n 0.1
REGULATING FOOD
Vegetables 0.06 14.6 0.06 6.5 0.06 7.0 0.6 3.0 23.4 53.7
Fruits 0.01 2.0 0.01 1.7 0.01 1.6 0.2 1.0 8.6 19.7

Other Fruits 0.01 1.7 0.01 1.2 0.01 1.1 0.1 0.8 4.6 10.5
MISCELLANEOUS 0.03 6.8 0.03 3.7 0.04 4.3 0.8 4.2 4.6 10.6
Beverages 0.01 3.6 0.03 3.6 0.03 4.0 0.8 4.1 3.1 7.2
Others n 0.2 n 0.0 n 0.2 n 0.0 0.1 0.3
TOTAL FOOD 0.39 100.0 0.89 100.0 0.85 100.0 19.6 100.0 43.6 100.0
Table 33 continued
Richest

(657.6 mcg RE)
ENERGY-GIVING FOOD
Fats and Oils 140 7.1 0.5 0.8 15 27.4 n 0.2 0.1 0.6 7.3 1.1
Poultry 58 3.0 7.0 10.4 3 6.0 n 0.0 0.5 4.4 137.9 21.0
Eggs 26 1.3 2.0 3.0 2 3.3 n 0.2 0.5 4.1 49.5 7.5
Whole Milk 40 2.0 1.8 2.7 2 3.3 4 1.3 0.3 2.9 46.0 7.0
Milk Products 8 0.4 0.3 0.5 n 0.8 1 0.2 n 0.2 7.2 1.1
REGULATING FOOD

Vegetables 35 1.8 1.6 2.4 n 0.6 6 2.2 1.2 11.1 77.3 11.8
Fruits 34 1.7 0.3 0.5 n 0.5 8 2.6 0.2 2.2 7.3 1.1
Vitamin C-Rich Fruits 5 0.3 0.1 0.1 n 0.1 1 0.4 0.1 0.5 3.4 0.5
Other Fruits 29 1.5 0.3 0.4 n 0.4 6 2.2 0.2 1.7 3.9 0.6
MISCELLANEOUS 62 3.2 0.7 1.1 n 0.6 13 4.4 0.7 6.3 30.0 4.6
Beverages 45 2.3 0.6 0.9 n 0.5 9 3.1 0.4 3.5 25.5 3.9
Others 6 0.3 0.1 0.1 n 0.0 1 0.5 n 0.4 0.1 0.0
TOTAL FOOD 1962 100.0 67.2 100.0 55 100.0 298 100.0 11.1 100.0 657.6 100.0
113
114
Table 33 continued
Richest
ENERGY-GIVING FOOD
Fats and Oils n 0.5 0.01 1.3 0.01 0.9 0.1 0.4 n 0.0
Poultry 0.01 3.1 0.03 2.8 0.10 10.3 2.5 11.9 1.2 2.4
Eggs 0.01 2.7 0.01 1.3 0.06 6.9 n 0.1 0.0 0.0
Whole Milk 0.07 15.3 0.03 2.9 0.10 11.1 0.2 1.1 2.5 4.8
Milk Products 0.01 2.1 0.01 1.4 0.02 1.6 n 0.1 n 0.1
REGULATING FOOD
Vegetables 0.06 13.5 0.06 6.0 0.06 6.6 0.6 2.8 25.3 48.7
Fruits 0.01 2.0 0.02 1.6 0.02 1.7 0.2 0.9 10.6 20.4

Other Fruits 0.01 1.6 0.01 1.2 0.01 1.2 0.1 0.7 5.5 10.5
MISCELLANEOUS 0.03 6.2 0.04 3.7 0.04 4.1 0.8 3.8 6.7 13.0
Beverages 0.02 3.4 0.03 3.4 0.04 3.8 0.8 3.7 4.1 7.9
Others n 0.2 n 0.2 n 0.1 n 0.0 0.1 0.2
TOTAL FOOD 0.46 100.0 1.01 100.0 0.94 100.0 21.3 100.0 51.9 100.0
3.2 Individual Food Consumption
3.2.1 Food Intake
3.2.1.1 Preschool Children, 6 months to 5 years old
The average daily total food intake of children six (6) months to five (5) years old amounted
to 544 grams in raw as purchased form (Table 34). Milk and milk products, which are important
sources of protein for this age group, contributed 46.5 percent of their total intake in a day. Other
protein-rich food sources such as fish and fish products and meat and meat products supplied only
about five (5) to six (6) percent of their daily intake, while poultry, eggs, and dried beans, nuts and
seeds accounted for less than five (5) percent. Consumption of rice and rice products, the major
source of carbohydrates for this age group, contributed 18.6 percent of their total intake in a day.
Table 34. Mean one-day food consumption and percent (%) contribution to total food intake of
children, 6 months to 5 years old: Philippines, 2013.
95% Confidence Interval % of Total

Food Group/Sub-Group Mean SE % CV
Lower Limit Upper Limit Intake
ENERGY-GIVING FOOD
Cereals and Cereal Products 131 2.7 126 137 2.1 24.1
Rice and Rice Products 101 2.7 96 107 2.6 18.6
Corn and Corn Products 6 0.6 4 7 10.4 1
Other Cereal Products 24 0.7 23 26 2.9 4.5
Starchy Roots and Tubers 4 0.4 3 4 10.6 0.7
Sugars and Syrups 9 0.5 8 10 5.4 1.6
Fats and Oils 3 0.3 3 4 8.7 0.6
BODY-BUILDING FOOD
Fish, Meat and Poultry 67 1.9 63 71 2.9 12.3
Fish and Fish Products 30 1.2 28 32 4.1 5.5
Meat and Meat Products 26 1.2 24 29 4.7 4.8
Poultry 11 0.7 9 12 6.4 1.9
Eggs 9 0.4 8 10 4.8 1.7
Milk and Milk Products 253 10.4 233 273 4.1 46.5
Whole Milk 231 9.6 212 250 4.2 42.5
Milk Products 22 3.1 16 28 14.4 4
Dried Beans, Nuts and Seeds 3 0.3 3 4 9.1 0.6
REGULATING FOOD
Vegetables 15 0.7 14 16 4.7 2.7
Green, Leafy and Yellow
6 0.4 6 7 6.2 1.2
Veg.
Other Vegetables 9 0.5 8 10 6.0 1.6
Fruits 19 1.5 16 22 8.0 3.5
Vitamin C-Rich Fruits 4 0.9 2 6 21.9 0.7
Other Fruits 15 1.2 13 17 8.1 2.7
MISCELLANEOUS 31 1.8 27 35 5.9 5.7
Beverages 29 1.8 25 32 6.3 5.3
Condiments and Spices 1 0.1 1 1 9.3 0.2
Others 1 0.2 1 1 23.1 0.2
TOTAL FOOD 544 11.5 521 567 2.1 100

Vegetables (green, leafy and yellow vegetables and other vegetables) and fruits (vitamin C-
rich and other fruits), which are good sources of vitamins and minerals, shared only 2.7 and 3.5
percent of their average total daily food intake, respectively. Meanwhile, fats and oils, which are vital
to the utilization of essential micronutrients, contributed 0.6 percent to the total daily food intake for
this age group.
Disaggregating by age, it can be observed that the mean total daily food intake for this age
group decreases as the age increases. Children six (6) months to less than one (1) year old recorded
the highest total average daily intake (614 grams) while five (5) year old children registered the
lowest (497 grams) (Table 35). Majority of the mean intake of the different food groups, such as
cereals and cereal products, starchy roots and tubers, fish, meat and poultry, eggs, and vegetables,
increases with age. On the contrary, consumption of milk and milk products decreases with age.
Children six (6) months to less than one (1) year old had the highest consumption of milk amounting
to 519 grams and contributing almost 84.5 percent of their total food intake in a day, while the five (5)
year old children consumed 98 grams of milk per day, representing 19.7 percent of their total daily
intake.
Table 35. Mean one-day food consumption of children, 6 months to 5 years old, by single age:
Philippines, 2013.
Age
6 mos
Food Group/Sub-Group All 1y 2y 3y 4y 5y
to <1y
Mean intake in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 131 69 93 116 138 165 174
Rice and Rice Products 101 51 73 92 103 128 136
Corn and Corn Products 6 2 4 3 7 8 8
Other Cereal Products 24 16 16 21 28 29 31
Starchy Roots and Tubers 4 1 2 4 5 5 4
Sugars and Syrups 9 3 6 9 11 10 10
Fats and Oils 3 n 1 4 5 4 4
BODY BUILDING FOOD
Fish, Meat and Poultry 67 8 33 63 74 92 100
Fish and Fish Products 30 3 14 31 35 38 45
Meat and Meat Products 26 4 14 22 29 39 39
Poultry 11 1 5 10 11 16 16
Eggs 9 2 7 9 10 11 13
Milk and Milk Products 253 519 411 320 182 124 98
Whole Milk 231 516 403 286 157 105 66
Milk Products 22 3 8 34 25 19 32
Dried Beans, Nuts and Seeds 3 2 3 4 3 3 3
REGULATING FOOD
Vegetables 15 2 8 14 17 20 23
Green, Leafy and Yellow Veg. 6 1 3 6 7 8 10
Other Vegetables 9 1 4 8 10 12 12
Fruits 19 3 10 17 29 23 24
Vitamin C-Rich Fruits 4 n 3 4 7 4 3
Other Fruits 15 2 7 13 22 19 21
MISCELLANEOUS 31 5 21 23 36 45 44
Beverages 29 5 20 21 33 42 40
Condiments and Spices 1 n 1 1 1 2 2
Others 1 0 n 1 2 1 2
TOTAL FOOD 544 614 594 582 509 503 497

Rice topped the list of food items most commonly consumed by children six (6) months to
five (5) years old, with 92.6 percent of them consuming rice at least twice a day (Table 36). Among
cereal products, the most commonly consumed were breads, cookies, crackers, noodles, cakes and
pasta. Chicken egg, powdered milk, chicken, hotdog, pork and fish such as galunggong and tilapia
topped the list of most commonly consumed protein-rich food items. Among the vegetables, non-leafy
varieties such as squash fruit, string beans and carrot were more commonly eaten, with malunggay
leaves as the only leafy vegetable included in the list. Fruits were not popular among this age group,
which was manifested by its absences from the list. Sugary foods such as softdrinks, sugar and
sweetened fruit juice drinks were also commonly consumed by this age group.
Table 36. List of 30 food items most commonly consumed by children 6 months to 5 years old:
Philippines, 2013.
Percent
Frequency of Mean
consuming
Rank Food Item Consumption Intake, in
out of total
in a Day grams
subjects
1 Rice, white, well milled 92.6 2.1 82
2 Cooking oil (coconut) 64.1 0.7 3
3 Breads 43.2 0.5 14
4 Egg, chicken, whole (itlog, manok, buo) 36.1 0.3 14
5 Cookies 31.2 0.2 4
6 Milk, filled, powdered 30.2 0.6 116
7 Crackers 27.7 0.2 3
8 Sugar 25.2 0.3 3
9 Chicken 24.6 0.2 18
10 Noodles, instant 23.9 0.2 7
11 Cakes 23.2 0.2 3
12 Chocolate drink, powder 18.6 0.3 6
13 Soy sauce 17.9 0.1 1
14 Sausage, hotdog 17.0 0.1 13
15 Noodles, not instant 16.6 0.1 5
16 Fruit juice drink 15.5 0.1 36
17 Scad, round (galunggong) 13.4 0.1 8
18 Vinegar 12.8 0.1 1
19 Squash, fruit (kalabasa, bunga) 12.8 0.1 4
20 Softdrinks 12.3 0.1 3
21 Pork boston butt, lean (baboy, paypay, laman) 11.4 0.1 5
22 Horseradish leaves (malunggay, dahon) 11.1 0.1 1
23 Coconut cream (niyog, kakang gata) 10.8 0.1 n
24 Pasta 9.7 0.1 5
25 String beans (sitaw, bunga, berde) 9.7 0.1 2
26 Tomato sauce 9.4 0.1 1
27 Tilapia, fresh (Tilapia) 9.1 0.1 9
28 Sardines, in tomato sauce, canned 9.0 0.1 4
29 Carrot 8.7 0.1 1
30 Coffee, creamer & sugar (3-in-1) 8.0 0.1 1

3.2.1.2 School-age Children, 6 to 12 years old
The mean total daily food intake of school-age children, six (6) to 12 years old, amounted to
583 grams in raw as purchased form (Table 37). Cereals and cereal products constituted the highest
share of the total food intake for this age group, contributing 43 percent, with rice and rice products
consumed in the greatest amount. Consumption of fish, meat and poultry provided 23.6 percent to
their total daily food intake. Milk and milk products were less popular part in the diet, sharing only 7.6
percent of the total daily food intake. On the average, the total intake of vegetable per day for this age
group was more (6.2%) than fruits (4.9%). Other food groups, including sugars and syrups, fats and
oils, eggs, dried beans, nuts and seeds, and starchy roots and tubers were consumed less by this age
group, contributing less than three (3) percent to their total daily intake.
Table 37. Mean one-day food consumption and percent (%) of total food intake of school-age
children, 6 to 12 years old: Philippines, 2013.

ENERGY-GIVING FOOD
Cereals and Cereal Products 251 3.2 245 257 1.3 43
Corn and Corn Products 14 1.3 11 16 9.3 2.3
Fats and Oils 6 0.4 6 7 6.9 1.1
BODY-BUILDING FOOD
Fish and Fish Products 65 2 61 69 3.1 11.1
Meat and Meat Products 52 2 48 56 3.9 8.9
Poultry 21 0.9 20 23 4 3.7
Eggs 13 0.5 12 14 3.8 2.3
Whole Milk 24 1.6 21 27 6.7 4.1
Milk Products 20 2.9 15 26 14.4 3.5
REGULATING FOOD
Vegetables 36 1.2 34 38 3.3 6.2
Green, Leafy and Yellow Veg. 16 0.8 14 17 5.1 2.7
Other Vegetables 20 0.8 19 22 4 3.5
Fruits 28 1.9 25 32 6.6 4.9
Other Fruits 23 1.6 20 26 7 4
MISCELLANEOUS 41 1.8 37 44 4.5 7
Beverages 36 1.7 33 39 4.8 6.2
Others 3 0.4 2 3 15.3 0.5
TOTAL FOOD 583 7.5 568 597 1.3 100.0

Disaggregating by single age, it can be noted that the mean total daily food intake among
children six (6) to 12 years old increases with age (Table 38). The lowest mean total daily food intake
was obtained among the six (6) year old children (517 grams) while the highest was recorded among
the 12 year old children at 661 grams a day. Consumption of almost all food groups except for
vegetables and cereals and cereal products, particularly rice and rice products, varies with age.
Table 38. Mean one-day food consumption of children, 6 to 12 years old, by single age: Philippines, 2013.
Age
Food Group/Sub-Group All 6y 7y 8y 9y 10y 11y 12y
ENERGY-GIVING FOOD
Cereals and Cereal Products 251 206 219 230 249 273 280 305
Rice and Rice Products 206 164 179 187 207 226 228 257
Corn and Corn Products 14 10 12 11 12 15 20 15
Other Cereal Products 31 32 27 32 29 32 31 32
Starchy Roots and Tubers 8 8 6 8 8 9 8 8
Sugars and Syrups 12 12 13 12 12 11 14 13
Fats and Oils 6 6 5 7 6 7 6 8
BODY BUILDING FOOD
Fish, Meat and Poultry 138 113 119 136 147 142 154 155
Fish and Fish Products 65 54 53 62 71 68 74 73
Meat and Meat Products 52 40 46 52 56 53 56 58
Poultry 21 19 20 22 20 21 23 24
Eggs 13 13 13 13 15 13 13 12
Milk and Milk Products 44 64 52 53 35 39 29 36
Whole Milk 24 39 30 26 20 23 15 13
Milk Products 20 25 22 27 15 16 14 23
Dried Beans, Nuts and Seeds 5 3 5 3 5 8 4 7
REGULATING FOOD
Vegetables 36 27 29 30 38 42 42 44
Green, Leafy and Yellow Veg. 16 12 14 11 16 18 20 19
Other Vegetables 20 15 15 19 22 24 23 25
Fruits 28 21 25 27 35 27 35 31
Vitamin C-Rich Fruits 5 2 5 6 7 4 7 6
Other Fruits 23 18 20 21 28 23 28 24
MISCELLANEOUS 41 44 43 42 38 36 38 43
Beverages 36 40 40 38 32 32 33 37
Condiments and Spices 2 2 1 3 2 2 2 3
Others 3 2 2 1 4 3 3 4
TOTAL FOOD 583 517 529 560 588 606 624 661
For this age group, similar with the preschool children, rice was consumed most frequently,
with 94.6 percent of the school-age children consuming more than twice a day (Table 39). Cooking oil
and breads ranked second and third, with 78.8 and 47.7 percent consuming these food items once a
day, respectively. Crackers, breads, cookies, noodles, and cakes were the most commonly consumed
cereal products. In addition, vegetables such as malunggay leaves, string beans, squash fruit,
eggplant, and carrots were commonly consumed. Notably, sugar-sweetened beverages including
powdered chocolate drink, softdrinks, fruit juice drinks and 3-in-1 coffee were included in list. Milk,
although included as commonly consumed, was figured only at the bottom half of the list.

Table 39. List of 30 food items most commonly consumed by children, 6 to 12 years old:
Philippines, 2013.
Percent
Frequency of Mean
consuming
Rank Food Item Consumption Intake,
out of total
in a Day in grams
subjects
3 Breads 47.7 0.5 21
5 Chicken 32.9 0.2 36
6 Sugar 30.3 0.3 3
7 Crackers 28.4 0.2 4
8 Cookies 25.9 0.2 4
11 Soy sauce 21.6 0.1 1
12 Cakes 20.9 0.1 3
13 Chocolate drink, powder 19.8 0.3 4
18 Pork, boston butt, lean (baboy, paypay, laman) 17.6 0.1 12
19 Vinegar 17.2 0.1 1
21 String beans (sitaw, bunga berde) 15.6 0.1 5
22 Milk, filled, powder 15.3 0.1 24
23 Squash fruit (kalabasa, bunga) 15.1 0.1 6
24 Coconut cream (niyog, kakang gata) 14.8 0.1 1
26 Coffee, instant 13.9 0.1 n
27 Eggplant (talong) 12.9 0.1 5
28 Carrot 12.2 0.1 2
30 Tilapia, fresh (tilapia) 11.8 0.1 18
3.2.1.3 Adolescents, 13 to 18 years old
Among adolescents 13 to 18 years old, the average total daily food intake was 718 grams in
raw as purchased form (Table 40). Across age/population groups, adolescents registered the highest
intake of meat and meat products (68 grams) and cereals and cereal products (330 grams). Rice and
rice products shared 39 percent of the total daily intake. Meanwhile, one-fourth (24.8%) of the total
intake per day was contributed by fish, meat and poultry, with fish and fish products representing 11.3
percent and meat and meat products providing 9.5 percent. Intake of fruits and vegetables for this age
group resembled that of school-age children, wherein vegetables were consumed more than fruits,
with the former sharing almost 7.8 percent of the total food intake while the latter contributing only
about 4.3 percent. Consumption of milk and milk products was even more unpopular for this age
group, providing only about 4.7 percent of their total daily food intake.

Table 40. Mean one-day food consumption and percent (%) of total food intake of adolescents, 13
to 18 years old: Philippines, 2013.
95% Confidence Interval % of

Food Group/Sub-Group Mean SE % CV Total
ENERGY-GIVING FOOD
Fats and Oils 7 0.5 6 8 7.5 1.0
BODY-BUILDING FOOD
Poultry 29 1.3 26 31 4.6 4.0
Eggs 13 0.5 12 14 3.8 1.9
Whole Milk 11 0.9 9 13 8.1 1.6
Milk Products 22 3.1 16 28 13.9 3.1
REGULATING FOOD
Vegetables 56 2.0 52 60 3.6 7.8
Fruits 31 2.6 26 36 8.4 4.3
Other Fruits 26 2.3 21 30 9.1 3.6
MISCELLANEOUS 41 2.2 37 45 5.4 5.7
Beverages 35 2.1 31 39 5.8 4.9
Others 3 0.5 2 4 16.3 0.4
TOTAL FOOD 718 8.5 701 734 1.2 100.0
Disaggregating by sex, it can be seen that the mean total daily intake of male adolescents is
significantly higher by 107 grams than that of female adolescents, who obtained a daily intake of 663
grams (Table 41). Male adolescents consumed significantly higher amount of rice and rice products
and fish and fish products than female adolescents. Meanwhile, female adolescents consumed
significantly higher amount of milk and milk products than their male counterparts. Consumption of
the rest of the food groups/subgroups was almost similar for both sex groups.

Table 41. Mean one-day food consumption of adolescents, 13 to 18 years old, by sex: Philippines,
2013.
Sex
All
Food Group/Sub-Group Male Female
ENERGY-GIVING FOOD
Cereals and Cereal Products 330 375 283
Rice and Rice Products 280 323 235
Corn and Corn Products 15 16 14
Other Cereal Products 35 37 34
Starchy Roots and Tubers 9 10 9
Sugars and Syrups 13 13 12
Fats and Oils 7 8 6
BODY BUILDING FOOD
Fish, Meat and Poultry 178 191 165
Fish and Fish Products 81 89 73
Meat and Meat Products 68 73 63
Poultry 29 28 29
Eggs 13 14 13
Milk and Milk Products 33 24 43
Whole Milk 11 9 13
Milk Products 22 14 30
Dried Beans, Nuts and Seeds 6 6 6
REGULATING FOOD
Vegetables 56 61 51
Green, Leafy and Yellow Veg. 22 24 19
Other Vegetables 34 37 31
Fruits 31 29 32
Vitamin C-Rich Fruits 5 4 6
Other Fruits 26 25 26
MISCELLANEOUS 41 39 43
Beverages 35 33 37
Condiments and Spices 3 2 3
Others 3 4 3
TOTAL FOOD 718 770 663
Rice also topped the list of 30 food items most commonly consumed by adolescents, with
95.2 percent of them consuming this more than twice daily (Table 42). Most commonly consumed
protein-rich food included chicken, chicken egg, pork laman and liempo, hotdog, fresh fish such as
galunggong and bangus, and processed fish such as canned sardines. Milk failed to make it to the list.
Meanwhile, green, leafy vegetables like malunggay leaves, and other vegetables, such as string beans,
carrot, eggplant, cabbage and squash fruit, were included in the list. Sugar-sweetened beverages
including softdrinks and 3-in-1 coffee had inched their way to the top of the list, consumed by more
than one-fifth (27 and 22.3%, respectively) of adolescents.

Table 42. List of 30 food items most commonly consumed by adolescents, 13 to 18 years old:
Philippines, 2013.
Percent
Frequency of Mean
Food Item consuming
Rank Consumption Intake,
out of total
in a Day in grams
subjects
1 Rice, white, well-milled 95.2 2.3 272
3 Breads 45.0 0.5 23
5 Chicken 35.5 0.3 47
6 Sugar 27.6 0.2 4
8 Soy sauce 25.6 0.2 2
13 Vinegar 19.7 0.1 2
16 Crackers 18.3 0.1 3
19 Carrot 16.7 0.1 3
21 Cakes 16.4 0.1 2
25 Cabbage (repolyo) 14.9 0.1 4
27 Cookies 13.6 0.1 2
28 Pork, belly, less fat (baboy, liempo,malaman) 13.4 0.1 11
30 Milkfish, fresh (bangus) 11.8 0.1 13
3.2.1.4 Adults, 19 to 59 years old
Across age/population groups, adults recorded the highest mean total daily food intake
amounting to 788 grams in raw as purchased form (Table 43). Cereals and cereal products had the
highest share of the total daily food intake, constituting nearly half (42.2%) of the total intake.
Consumption of fish, meat and poultry provided more than one-fourth (26%) of the daily intake, with
fish and fish products contributing 13.4 percent and meat and meat products sharing 8.4 percent.
Vegetables and fruits accounted for 10 and 5.3 percent to the total daily intake, respectively. Other
food groups/sub groups were consumed in modest amounts.

adults, 19 to 59 years old: Philippines, 2013.

ENERGY-GIVING FOOD
Fats and Oils 7 0.4 6 7 5.3 0.9
BODY-BUILDING FOOD
Poultry 33 0.9 31 35 2.7 4.2
Eggs 12 0.4 11 13 3.1 1.6
Whole Milk 10 0.6 8 11 5.9 1.2
Milk Products 17 1.4 14 19 8.5 2.1
REGULATING FOOD
Vegetables 79 1.6 76 82 2.0 10.0
Fruits 42 3.8 34 49 9.2 5.3
Other Fruits 32 1.4 30 35 4.4 4.1
MISCELLANEOUS 55 2.1 51 59 3.8 7.0
Beverages 49 2.1 45 53 4.3 6.2
Others 4 0.4 3 5 10.1 0.5
TOTAL FOOD 788 7.1 774 802 0.9 100.0
Considering sex differences, it can be observed that male adults consumed significantly more
than female adults, with mean total daily food intake amounting to 888 and 681 grams in raw as
purchased form, respectively (Table 44). Male adults consumed significantly more rice and rice
products, fish, meat and poultry and beverages than female adults; meanwhile, female adults
consumed significantly more milk and milk products than their male counterparts. Both male and
female adults consumed nearly the same amount for other food groups/subgroups.

Table 44. Mean one-day food consumption of adults, 19 to 59 years old by sex: Philippines,
2013.
Sex
All
ENERGY-GIVING FOOD
Fats and Oils 7 7 7
BODY BUILDING FOOD
Poultry 33 37 29
Eggs 12 13 11
Whole Milk 10 7 12
REGULATING FOOD
Vegetables 79 85 72
Fruits 42 33 51
Beverages 49 67 30
Others 4 4 4
Meanwhile, accounting for differences in terms of place of residence revealed that adults
living in urban areas had higher mean total food intake than adults living in rural areas, at 800 and 773
grams of daily intake, respectively (Table 45). Adults in rural areas registered statistically higher
intake of rice and rice products, corn and products, fish and fish products, vegetables, and starchy
roots and tubers than their urban counterparts. In addition, adults in urban areas consumed
statistically more meat and meat products, eggs, milk and milk products, sugars and syrups, fats and
oils, poultry and beverages than adults living in rural areas.

Table 45. Mean one-day food consumption of adults, 19 to 59 years old by food
group and by place of residence: Philippines, 2013.
Place of residence
Philippines
Food Group/Sub-Group Urban Rural
ENERGY-GIVING FOOD
Fats and Oils 7 8 5
BODY BUILDING FOOD
Poultry 33 40 25
Eggs 12 14 9
Whole Milk 10 11 8
REGULATING FOOD
Vegetables 79 70 89
Fruits 42 36 48
Beverages 49 56 40
Others 4 4 4
Correspondingly, rice was the most commonly consumed food item, eaten more than twice
daily by 95.8 percent of the adults surveyed (Table 46). Among protein-rich food, the commonly
consumed viand included chicken egg, chicken, hotdog, pork laman, pork belly, galunggong, bangus,
tilapia and canned sardines. Three-in-one (3-in-1) coffee was the top beverage consumed by adults,
followed by instant coffee, consumed once daily by more than one-fourth (40.9 and 30.3%) of adults.
Under cereal products, breads, noodles and crackers were included in the list. Vegetables more
commonly consumed by adults were eggplant, string beans, malunggay leaves, carrots, squash fruit,
cabbage, and okra. Potato was the only root crop commonly consumed.

Table 46. List of 30 food items most commonly consumed by adults, 19 to 59 years old:
Philippines, 2013.
Percent
Frequency of Mean
consuming
out of total
in a Day in grams
subjects
3 Breads 49.2 0.6 25
6 Chicken 37.3 0.3 52
7 Sugar 34.8 0.3 4
10 Soy sauce 25.5 0.2 2
11 Vinegar 23.8 0.2 2
18 Carrot 20.0 0.1 3
22 Pork, belly, less fat (baboy, liempo, malaman) 16.6 0.1 14
26 Okra 13.1 0.1 5
27 Crackers 12.7 0.1 2
29 Potato (patatas) 11.7 0.1 4
3.2.1.5 Elderly, 60 years and older
On the average, the total daily food intake of the elderly, aged 60 years and older, weighed
656 grams in raw as purchased form (Table 47). Cereals and cereal products still represented the
bulk of the elderlys diet, sharing 39.1 percent of the total intake per day. This age group had the
highest intake of fish and fish products and starchy roots and tubers across age/population groups.
However, the elderly registered a low intake of meat and meat products.

the elderly, 60 years and older: Philippines, 2013.

ENERGY-GIVING FOOD
Fats and Oils 7 0.8 5 9 11.1 1.1
BODY-BUILDING FOOD
Poultry 19 1.2 17 22 6.0 2.9
Eggs 8 0.5 7 9 5.7 1.3
Whole Milk 28 3.9 20 36 14.1 4.3
Milk Products 9 1.8 5 12 21.0 1.3
REGULATING FOOD
Vegetables 76 2.8 70 81 3.7 11.6
Fruits 45 3.8 37 52 8.4 6.8
Other Fruits 35 2.8 30 41 7.8 5.4
MISCELLANEOUS 37 4.2 29 46 11.4 5.7
Beverages 33 4.2 25 42 12.6 5.1
Others 2 0.5 1 3 21.6 0.3
TOTAL FOOD 656 9.8 637 675 1.5 100.0
Taking into consideration the effect of age on the food intake, results indicated that the total
mean daily food intake of the elderly decreases with age (Table 48). Those belonging to the 60 to 70
year old age group obtained the highest intake in a day at 697 grams, while those aged 80 years nd
older had the lowest total food intake at 521 grams per day. Consumption of cereals and cereal
products, starchy roots and tubers, sugars and syrups, fats and oils, fish, meat and poultry, vegetables
and fruits for this group decreases with age, while intake of milk and milk products increases with age.

Table 48. Mean one-day food consumption of the elderly, by age group: Philippines, 2013.
Age
Food Group/Sub-Group All 60-70y 71-80y >80y
ENERGY-GIVING FOOD
Cereals and Cereal Products 256 270 239 203
Rice and Rice Products 217 230 201 174
Corn and Corn Products 14 14 14 7
Other Cereal Products 25 26 25 22
Starchy Roots and Tubers 13 14 12 9
Sugars and Syrups 8 9 8 8
Fats and Oils 7 8 7 4
BODY BUILDING FOOD
Poultry 19 21 16 16
Eggs 8 9 7 8
Milk and Milk Products 37 35 37 52
Whole Milk 28 26 26 46
Milk Products 9 8 10 6
Dried Beans, Nuts and Seeds 5 6 3 3
REGULATING FOOD
Vegetables 76 80 73 54
Fruits 45 47 42 34
Vitamin C-Rich Fruits 9 11 5 7
Other Fruits 35 36 37 27
MISCELLANEOUS 37 45 24 20
Beverages 33 41 20 17
Condiments and Spices 1 2 1 1
Others 2 2 2 2
TOTAL FOOD 656 697 601 521
Disaggregating by sex, the total mean food intake of male elderly was statistically higher by
178 grams as compared with female elderly (Table 49). The male elderly obtained a statistically
higher consumption of cereals and cereal products and fish, meat and poultry than their female
counterparts. Conversely, the female elderly had higher intake of milk and milk products than the
male elderly.

Table 49. Mean one-day food consumption of the elderly, 60 years and older, by
sex: Philippines, 2013.
Sex
All
ENERGY-GIVING FOOD
Fats and Oils 7 6 8
BODY BUILDING FOOD
Poultry 19 22 17
Eggs 8 9 8
Whole Milk 28 24 31
REGULATING FOOD
Vegetables 76 81 72
Fruits 45 48 42
Beverages 33 49 21
Others 2 3 2
The top most frequently consumed food among the elderly was rice, with 95.3 percent
consuming more than twice daily (Table 50). This group also consumed more fish than meat and
poultry. Fish varieties commonly consumed by the elderly included galunggong, bangus, and tilapia.
It is noteworthy to mention that milk was included in the commonly consumed foods of the elderly
unlike the adolescents and adults where milk was not included as commonly consumed. The elderly
also consumed more vegetables than the younger age groups. The variety of vegetables commonly
consumed included malunggay leaves, eggplant, string beans, squash fruit, carrot, cabbage, okra,
sweet potato tops, and swamp cabbage leaves or kangkong. Consumption of softdrinks was also
common among the elderly.

Table 50. List of 30 food items most commonly consumed by the elderly, 60 years and older:
Philippines, 2013.
Percent
Frequency of Mean
consuming
out of total
in a Day grams
subjects
3 Breads 51.8 0.7 27
4 Sugar 43.6 0.5 6
5 Coffee, instant 38.9 0.4 1
8 Chicken 27.9 0.2 32
12 Vinegar 21.8 0.2 2
15 Soy sauce 18.7 0.1 1
18 Crackers 16.8 0.1 2
21 Coffee creamer, non-dairy 15.1 0.2 1
22 Carrot 14.2 0.1 2
24 Okra 13.4 0.1 5
26 Sweet potato leaves (kamote, dahon) 13.0 0.1 8
29 Milk, filled, powder (gatas, filled, pulbos) 12.0 0.1 21
30 Swamp cabbage, leaves (kangkong, dahon) 11.3 0.1 8
3.2.1.6 Pregnant Women
The overall average daily intake of pregnant women amounted to 767 grams in raw as
purchased weight (Table 51). Rice and rice products comprised one-third of the pregnant womens
diet (254 grams per day). Mean daily intake of fish and fish products was 85 grams, while pregnant
women consumed 51 grams of meat and meat products and 31 grams of poultry daily contributing
21.6 percent of the total daily food consumption. Intake of vegetables and fruits made up 8.7 and 11.6
percent of total food intake, respectively. Consumed in less significant amounts, or about one (1) to
two (2) percent of total intake per day, were starchy roots and tubers, sugars and syrups, fats and oils,
eggs, and dried beans, nuts and seeds.

pregnant women: Philippines, 2013.
95% Confidence Interval % of

Food Group/Sub-Group Mean SE % CV Total
ENERGY-GIVING FOOD
Fats and Oils 7 0.9 5 9 13.5 0.9
BODY-BUILDING FOOD
Poultry 30 3.9 23 38 12.9 4.0
Eggs 12 1.6 9 15 13.5 1.6
Whole Milk 47 8.1 31 63 17.1 6.1
Milk Products 6 3.0 n 12 51.4 0.8
REGULATING FOOD
Vegetables 67 5.8 56 79 8.7 8.7
Fruits 89 26.8 36 142 30.2 11.6
Other Fruits 72 25.2 22 122 34.9 9.4
MISCELLANEOUS 36 8.5 19 53 23.6 4.7
Beverages 15 3.2 9 22 20.5 2.0
Others 18 7.9 3 34 43.0 2.4
TOTAL FOOD 767 39.2 689 844 5.1 100.0
Accounting for age differences, results showed that pregnant women aged 20 to 35 years old
had the highest mean total food intake in a day at 767 grams in raw as purchased form (Table 52).
The pregnant women aged 19 years and below registered the lowest intake at 678 grams per day.
Pregnant womens intake of fruits and starchy roots and tubers increases with age, while the intake of
cereals and cereal products, fish, meat and poultry and sugars and syrups decreases with age.
Pregnant women aged 20 to 35 years old recorded the highest intake of other food groups, like eggs,
fats and oils, milk and milk products, dried beans, nuts and seeds, vegetables, and condiments and
spices and other food items.

Table 52. Mean one-day food consumption of pregnant women, by age group: Philippines, 2013.
Age Group
Food Group/Sub-Group All <19y 20-35y >36y
ENERGY-GIVING FOOD
Cereals and Cereal Products 311 342 308 296
Rice and Rice Products 254 295 249 251
Corn and Corn Products 24 12 26 17
Other Cereal Products 33 34 33 27
Starchy Roots and Tubers 10 7 10 12
Sugars and Syrups 8 8 8 5
Fats and Oils 7 4 7 5
BODY BUILDING FOOD
Poultry 30 44 31 10
Eggs 12 3 13 11
Milk and Milk Products 53 36 57 37
Whole Milk 47 6 54 37
Milk Products 6 30 3 0
Dried Beans, Nuts and Seeds 9 7 10 5
REGULATING FOOD
Vegetables 67 44 71 62
Fruits 89 24 94 114
Vitamin C-Rich Fruits 17 16 18 3
Other Fruits 72 7 76 111
MISCELLANEOUS 36 19 39 25
Beverages 15 18 15 14
Condiments and Spices 2 1 3 1
Others 18 n 22 10
TOTAL FOOD 767 678 784 718
Rice was the most frequently consumed food among pregnant women, consumed twice daily
by 93.9 percent of those surveyed (Table 53). Cooking oil ranked second and breads ranked third as
the most commonly consumed food items consumed once a day by 74.4 and 60.4 percent of pregnant
women, respectively. Protein-rich food items commonly consumed by pregnant women included
chicken egg, chicken, pork belly and pork laman, fresh fish such as galunggong, bangus and tilapia.
Milk was also commonly consumed. Vegetables included in the top 30 list were string beans,
malunggay leaves, cabbage, eggplant, squash fruit, carrot, and sweet potato tops. Sugary foods such
as softdrinks were also commonly consumed.

Table 53. List of 30 food items most commonly consumed by pregnant women: Philippines, 2013.
Percent
Frequency of Mean
consuming
out of total
in a Day grams
subjects
3 Breads 60.4 0.7 30
5 Chicken 41.7 0.3 50
6 Sugar 36.4 0.3 4
8 Soy sauce 24.3 0.2 1
9 Vinegar 24.2 0.2 2
23 Carrot 17.4 0.1 4
25 Crackers 16.2 0.1 2
30 Cakes 12.9 0.1 3
3.2.1.7 Lactating Mothers
For lactating mothers, the mean one day food intake weighed 688 grams in raw as purchased
form (Table 54). Consumption of cereals and cereal products amounted to 323 grams per day and
contributed nearly half (47%) to the total daily intake, with rice and rice products providing 40.6
percent of the share. Protein-rich food such as fish and fish products contributed 13.7 percent of their
daily diet, while meat and meat products shared only 6.9 percent of the total intake. Vegetables and
fruits which are good sources of vitamins, minerals and fiber, amounted to 76 and 29 grams, making
up 11.1 and 4.3 percent of their daily diet, respectively. Milk and milk products, which are good
sources of calcium, were consumed in minimal amounts, sharing 3.9 percent of the total intake of
lactating mothers in a day. Modest amounts were consumed among other food groups, including

starchy roots and tubers, sugar and syrups, eggs, fats and oils, and dried beans, nuts and seeds,
representing less than two (2) percent of the total daily intake.
lactating mothers: Philippines, 2013.
ENERGY-GIVING FOOD
Fats and Oils 6 0.7 5 8 11.1 0.9
BODY-BUILDING FOOD
Poultry 20 2.4 16 25 11.8 3.0
Eggs 12 1.1 10 14 9.2 1.7
Whole Milk 22 5.7 11 34 25.4 3.3
Milk Products 4 2.3 n 9 55.9 0.6
REGULATING FOOD
Vegetables 76 4.7 67 86 6.2 11.1
Fruits 29 5.6 18 40 19.0 4.3
Other Fruits 27 5.5 16 37 20.9 3.9
MISCELLANEOUS 27 2.9 21 32 10.8 3.9
Beverages 23 2.5 18 27 11.2 3.3
Others 3 1.0 1 4 39.9 0.4
TOTAL FOOD 688 18.1 652 723 2.6 100.0
Among lactating mothers, rice was also the most frequently consumed food item (Table 55).
Around 95.9 percent from this age group consumed rice more than twice a day. Breads were the most
commonly consumed other cereal products, consumed by more than half (54.3%) of lactating
mothers. Chicken egg topped the list of commonly consumed protein-rich food items, followed by
chicken, galunggong, pork laman and pork belly, bangus and canned sardines. Milk was also included
in the top 30 list. Meanwhile, malunggay leaves and sweet potato tops were among the most
commonly consumed green, leafy vegetables while string beans was the top non-leafy vegetable.
Other vegetables included in the list were eggplant, cabbage, squash fruit, carrots and okra. Sugar-
sweetened beverages such as 3-in-1 coffee and softdrinks were also commonly consumed by lactating
mothers.

Table 55. List of 30 food items most commonly consumed by lactating mothers: Philippines,
2013.
Percent
Frequency of Mean
Consuming
Out of Total
in a Day in grams
Subjects
3 Breads 54.3 0.6 25
5 Sugar 37.4 0.4 5
8 Chicken 27.7 0.2 35
10 Soy sauce 22.7 0.1 1
13 Vinegar 21.7 0.2 2
22 Carrot 16.8 0.1 3
25 Cakes 13.0 0.1 2
26 Crackers 12.8 0.1 2
27 Okra 12.7 0.1 6
3.2.1.8 Comparison of Mean One-day Total Food Intake by Population Group
Across age/population groups, reductions in the mean total daily food intake were noted for
school-age children, adolescents, adults, elderly, pregnant women and lactating mothers between 2008
and 2013 (Figure 21). Significant reductions, however, were noted only in the daily intake of
adolescents, adults, and lactating mothers. On the contrary, the mean total food intake per day of
preschool children increased significantly during the same period.

Figure 21. Mean one-day total food intake by population group: Philippines, 2008 and 2013.
3.2.1.9 Trends in Food Consumption
During the 1993 and 2003 FCS of the FNRI, food and nutrient intake of only the most
vulnerable groups namely, preschool children, pregnant women and lactating mothers were assessed.
Responding to the need and clamor to provide individual intake of different age/population groups,
the FNRI has expanded the assessment and analysis of the food consumption information of other age
groups (school-age children, adolescents, adults and the elderly) in the 2008 FCS.
An increase in the mean total food intake of pregnant women was observed from 1993 to
2003 (Figure 22). From 2003 to 2013, however, the trend had been declining. For lactating mothers,
the total food intake insignificantly changed from 1993 to 2003, but had significantly increased from
2003 to 2008 and decreased significantly from 2008 to 2013. The opposite of this trend was observed
for preschool children, wherein a significant increase was noted from 1993 to 2003, then dropped
significantly from 2003 to 2008 and increased significantly from 2008 to 2013. Among the other age
groups, significant reductions were noted in the mean total food intake of adolescents and adults from
2008 to 2013, while the decreases in the food intake among school-age children and the elderly were
not significant.

Figure 22. Trends in mean one-day total food intake by age and by population group:
Philippines, 1993, 2003, 2008 and 2013.
3.2.1.10 Water Intake by Population Group
None of the age groups met the recommended water intake of at least eight (8) to 10 glasses a
day, with adults, the elderly and pregnant women falling two (2) glasses short of the recommended
amount (Figure 23). Among adults, elderly, pregnant women and lactating mothers had water intake
of about 1.5 liters or an average of six (6) glasses of drinking water a day. Preschool children
consumed the least amount of water with an average daily water intake of only 820 milliliters or
approximately three (3) glasses. It should be noted that as age increases, the average total water intake
per day also increases. School-age children and adolescents had four (4) and five (5) glasses of water
a day equivalent to one (1) liter and 1.25 liters of water per day, respectively. In general, Filipinos
consume insufficient amounts of water everyday.

Figure 23. Mean one-day total water intake by age and population group: Philippines, 2013.
3.2.2 Energy and Nutrient Intake
3.2.2.1 Preschool Children, 6 months to 5 years old
On the average, the mean energy intake of preschool children amounted to 868 kilocalories
per day (Table 56). Majority of preschool children were energy deficient, with only nearly one-fourth
(23.2%) able to meet the daily energy requirement. A greater proportion (76.6%) of preschool
children met the EAR for protein, with a daily intake of 27.6 grams. Preschool children meeting the
EAR for iron and calcium intake was also low with 24.4 and 28.4 percent, respectively. For other
micronutrients, larger proportion of preschool children met EAR for the following vitamins: vitamin
A (57.4%), thiamin (53.2%), riboflavin (56.1%) and niacin (67.3%). Less than half (43.4%) of
preschool children met EAR for vitamin C.
Considering the energy and nutrient intake of preschool children by single age, results
indicated that intake of energy, protein and niacin increases with age (Table 56). This could be
attributed to the increased consumption of cereals and cereal products, eggs, and fish, meat and
poultry as the child grew older. Inversely, calcium and riboflavin intake decreased with age. The
decreasing trend in calcium consumption could be attributed to the decreasing intake of milk and milk
products as the child grew older.

Among preschool children, those six (6) months to less than one (1) year old had the highest
proportion that met the requirement for energy, which is around one-third (34.2%), while the three (3)
year old children recorded the least with only 15.4 percent. Four (4) year old and five (5) year old
children had the highest proportion meeting the EAR for protein while the lowest was observed in six
(6) months to less than one (1) year old followed by one (1) year old children. Close to one-third
(32.5%) of six (6) months to less than one (1) year old children met the EAR for iron, while children
aged two (2) to five (5) years old had the lesser proportions, with only around one-fourth meeting the
EAR for iron. In addition, the proportion of preschool children that met the EAR for calcium
decreased as age increases, with children six (6) months to the less than one (1) year old registering
the highest proportion while the five (5) year old children recording the lowest proportion. This may
be attributed to the decreasing milk intake of children as they grew older.
Table 56. Mean one-day energy and nutrient intake and proportion of preschool children, 6 months
to 5 years old meeting the recommendation for energy and Estimated Average
Requirements for nutrients, by single age: Philippines, 2013.
Age
Energy and Nutrients 6 mos to
All <1y 1y 2y 3y 4y 5y
Energy
Intake (Kcal) 868 544 693 836 919 1019 1031
Proportion meeting REI 23.2 34.2 18.2 33.0 15.4 19.7 23.9
Protein
Intake (g) 27.6 17.5 23.0 27.7 28.8 31.6 31.9
Proportion meeting EAR 76.6 51.2 61.4 82.2 78.2 86.8 86.6
Iron
Intake (mg) 5.7 6.4 6.0 5.1 5.7 5.7 5.9
Calcium
Intake (g) 0.40 0.60 0.51 0.45 0.37 0.31 0.28
Vitamin A
Intake (mcg RE) 417.2 416.7 493.0 427.1 384.4 442.8 341.8
Vitamin C
Intake (mg) 23.1 34.7 29.0 21.2 21.7 19.0 19.2
Thiamin
Intake (mg) 0.55 0.50 0.55 0.50 0.56 0.60 0.58
Riboflavin
Intake (mg) 0.72 0.80 0.83 0.79 0.67 0.67 0.58
Niacin
Intake (mg) 7.3 4.7 5.5 6.9 7.7 8.8 9.1
Carbohydrates (g) 136 75 101 127 146 165 170
Fats (g) 24 19 22 24 25 26 25

3.2.2.2 School-age Children, 6 to 12 years old
For school-age children, mean energy intake was 1338 kilocalories per day (Table 57). A
greater percentage of children belonging to this age group failed to meet the recommended intake for
energy, with only 20.5 percent meeting the energy recommendation. For protein, the average daily
intake amounted to 41.1 grams and about three-fourths (76.1%) of school-age children were able to
meet the EAR for protein. The average iron intake was 7.1 milligrams, with 20.3 percent meeting the
EAR for iron. A smaller proportion of school-age children met the EAR for calcium at 0.27 grams
intake per day on the average. For vitamin A (33.6%), vitamin C (27.6%), thiamin (44.4%), and
riboflavin (31.6%), less than one-half had met the EAR. Niacin intake of this age group was 12.5
milligrams, with 79.6 percent of those surveyed meeting the EAR.
Assessing by single age, results indicated that intake of school-age children of energy,
protein, iron, and niacin increased with age. Such finding could be linked to the increased
consumption of cereals and cereals products, meat and meat products, and vegetables as the child
grew older. Intake of calcium, thiamin and riboflavin did not differ much among school-age children
by single age. For vitamin A, 11 year old children had the highest intake while the eight (8) year old
children had the lowest. The children aged 10 and 11 years old recorded the least proportion of
children meeting the recommended intake for energy, thiamin and riboflavin.

Table 57. Mean one-day energy and nutrient intake and proportion of school-age children, 6 to
12 years old, meeting the recommendation for energy and Estimated Average
Age
Energy and Nutrients
All 6y 7y 8y 9y 10y 11y 12y
Energy
Intake (Kcal) 1338 1137 1191 1276 1337 1427 1469 1549
Proportion meeting REI 20.5 17.1 19.7 23.0 31.7 16.2 15.7 19.2
Protein
Intake (g) 41.1 34.9 36.4 39.4 41.2 44.2 45.3 46.9
Proportion meeting EAR 76.1 75.4 80.4 84.3 84.7 63.7 71.6 72.0
Iron
Intake (mg) 7.1 6.5 6.4 6.7 7.0 7.5 7.7 7.8
Calcium
Intake (g) 0.27 0.27 0.26 0.27 0.26 0.29 0.28 0.29
Vitamin A
Intake (mcg RE) 349.7 374.2 342.8 306.1 322.7 353.1 376.8 375.1
Vitamin C
Intake (mg) 22.6 18.9 19.9 21.6 24.4 22.0 26.1 25.9
Thiamin
Intake (mg) 0.67 0.64 0.61 0.62 0.67 0.71 0.71 0.73
Riboflavin
Intake (mg) 0.58 0.57 0.55 0.54 0.58 0.59 0.59 0.62
Niacin
Intake (mg) 12.5 10.4 10.8 11.8 12.5 13.5 14.1 14.6
Carbohydrates (g) 230 192 201 217 229 247 256 275
Fats (g) 28 26 27 28 28 29 29 29
3.2.2.3 Adolescents, 13 to 18 years old
The mean one-day energy intake of adolescents was computed at 1719 kilocalories per day,
with only one-tenth (10.6%) of adolescents meeting the requirements for energy (Table 58). For
protein, nearly half (47.8%) of this age group met the EAR with a mean intake of 53 grams daily.
Less than eight (8) and 14.9 percent of adolescents met the EAR for iron and calcium with an average
daily intake of only 8.5 milligrams and 0.31 grams, respectively. For vitamin A (18.7%) and vitamin
C (14.6%), less than one-fifth met the EAR. More than three-fourths (76.7%) of adolescents met the
EAR for niacin. Meanwhile, less than one-third (32%) and one-fifth (15%) of adolescents met the
EAR for thiamin and riboflavin, respectively.

Table 58. Mean one-day energy and nutrient intake and proportion of adolescents, 13 to 18
years old, meeting the recommendation for energy and Estimated Average
Age
All 13y 14y 15y 16y 17y 18y
Energy
Intake (Kcal) 1719 1629 1693 1749 1736 1733 1816
Proportion meeting REI 10.6 9.8 12.6 12.8 11.2 8.3 8.2
Protein
Intake (g) 53.0 49.2 51.7 54.3 54.2 52.7 57.8
Iron
Intake (mg) 8.5 8.1 8.5 8.8 8.5 8.6 8.7
Calcium
Intake (g) 0.31 0.29 0.32 0.32 0.31 0.30 0.33
Vitamin A
Intake (mcg RE) 436.5 378.5 361.2 470.7 536.4 500.6 383.5
Vitamin C
Intake (mg) 27.1 26.8 25.4 28.7 29.1 25.0 26.9
Thiamin
Intake (mg) 0.85 0.80 0.81 0.84 0.90 0.87 0.88
Riboflavin
Intake (mg) 0.68 0.64 0.64 0.69 0.73 0.68 0.68
Niacin
Intake (mg) 17.0 15.6 16.3 17.3 17.7 17.1 18.8
Carbohydrates (g) 300 286 295 307 300 303 316
Fats (g) 34 32 34 34 36 34 35
Disaggregating by single age, it can be observed that the energy intake of adolescents
increases with age, with those aged 18 years old having the highest intake at 1816 kilocalories per day
(Table 58). With only 10.6 percent of adolescents meeting the energy recommendation, a greater
proportion of 17 year olds, followed by 18 year olds were energy deficient. For protein, adolescents
17 years of age had the lowest proportion that met the EAR. Adolescents 13 years of age registered
the lowest proportion that met the EAR for iron at 3.2 percent, followed by the 14 year old (4.7%) and
the 15 year olds (4.9 %). Again, adolescents aged 13 years old obtained the lowest proportion that met
the EAR for calcium (11.9%). The 18 year old adolescents had the lowest proportion that met the
EAR for vitamin A (14.2%), thiamin (30.1%) and riboflavin (12.1%), the 17 year olds for vitamin C
(9.7%) and the 16 year olds for niacin (71.6%).
Taking into account sex differences, results showed that the mean one-day energy intake of
male adolescents was significantly higher than that of female adolescent by almost 400 kilocalories

(Table 59). Likewise, male adolescents had higher intakes for all nutrients. In addition, less than one-
fifth (10.6%) of adolescents met the recommended intake for energy regardless of sex. Around half
(50.5%) of male adolescents met the EAR for protein while less than half (44.9%) of their female
counterparts satisfied the EAR.
It is worthy to note that only 3.9 percent of female adolescents met the EAR for iron while 11
percent of male adolescents met the requirement. More female adolescents met the EAR for vitamin
A, thiamin and riboflavin than male adolescents, whereas the opposite was noted for calcium and
vitamin C.

Table 59. Mean one-day energy and nutrient intake and proportion of adolescents, 13 to 18
years old, meeting the recommendation for energy and Estimated Average
Requirements for nutrients, by sex: Philippines, 2013.
Sex
All Male Female
Energy
Intake (Kcal) 1719 1906 1525
Proportion meeting REI 10.6 10.5 10.7
Protein
Intake (g) 53.0 58.2 47.7
Proportion meeting EAR 47.8 50.5 44.9
Iron
Intake (mg) 8.5 9.1 7.9
Calcium
Intake (g) 0.31 0.33 0.29
Vitamin A
Intake (mcg RE) 436.5 455.6 416.6
Vitamin C
Intake (mg) 27.1 27.5 26.6
Thiamin
Intake (mg) 0.85 0.92 0.77
Riboflavin
Intake (mg) 0.68 0.71 0.64
Niacin
Intake (mg) 17.0 18.8 15.1
Carbohydrates (g) 300 338 261
Fats (g) 34 35 32
3.2.2.4 Adults, 19 to 59 years old
For adults 19 to 59 years old, the total daily energy intake was approximately 1756
kilocalories (Table 60). Less than one-fourth (21.6%) of adults met the energy recommendation.
Meanwhile, protein intake was 57.2 grams, with only around half (50.1%) adults meeting the EAR.
Less than one-fifth of adults met the EAR for iron (18.1%), calcium (7.3%), vitamin A (18%), vitamin
C (15.9%) and riboflavin (15.4%). Moreover, less than one-third (29%) of adults met the EAR for
thiamin, whereas more than four-fifth (83.1%) met the EAR for niacin.
Taking into consideration age differences among adults, it can be seen that the intake of
energy, protein, iron, vitamin A, thiamin, riboflavin, niacin, carbohydrates and fats decreases with
age, as well as the proportion of adults that met the recommended amounts. Adults 50 to 59 years old
had the lowest intake of energy and nutrients and lowest proportion that met the energy and nutrient
recommendations except for vitamin C wherein they were the highest meeting the recommendations.

Table 60. Mean one-day energy and nutrient intake and proportion of adults, 19 to 59 years
old, meeting the recommendation for energy and Estimated Average Requirements
for nutrients, by age group: Philippines, 2013
Age Group
All 19 29y 30 39y 40 49y 50 59y
Energy
Intake (Kcal) 1756 1860 1787 1705 1600
Proportion meeting REI 21.6 23.2 24.0 20.4 16.9
Protein
Intake (g) 57.2 59.9 58.7 55.6 52.4
Proportion meeting EAR 50.1 54.6 52.3 46.4 44.1
Iron
Intake (mg) 8.9 9.4 9.0 8.6 8.2
Calcium
Intake (g) 0.33 0.34 0.34 0.33 0.32
Vitamin A
Intake (mcg RE) 522.2 617.2 498.7 468.6 459.6
Vitamin C
Intake (mg) 33.5 33.4 31.7 33.4 36.2
Thiamin
Intake (mg) 0.83 0.93 0.85 0.77 0.72
Riboflavin
Intake (mg) 0.73 0.80 0.72 0.69 0.66
Niacin
Intake (mg) 18.8 19.4 19.2 18.5 17.5
Carbohydrates (g) 307 317 312 304 286
Fats (g) 32 38 32 28 26
Factoring in sex differences among adults, results showed that male adults had statistically
higher energy intake and intake of protein, iron, calcium, vitamin A, thiamin, riboflavin and niacin
than female adults (Table 61). On the other hand, female adults recorded a slightly higher intake of
vitamin C than their male counterpart, which can be attributed to their higher intake of fruits. Nearly
one-fourth (24%) of male adults and less than one-fifth (19.1%) of female adults met the requirements
for energy. For protein, iron, calcium, thiamin and niacin, a greater percentage of male adults met the
EAR for these nutrients while a higher proportion of female adults met the EAR for vitamin C. Not
much difference was observed for vitamin A and riboflavin between male and female adults.

Table 61. Mean one-day energy and nutrient intake and proportion of adults,
19 to 59 years old, meeting the recommendation for energy and
Estimated Average Requirements for nutrients, by sex: Philippines,
2013.
Sex
All Male Female
Energy
Intake (Kcal) 1756 2021 1475
Proportion meeting REI 21.6 24.0 19.1
Protein
Intake (g) 57.2 65.4 48.4
Iron
Intake (mg) 8.9 9.8 7.9
Calcium
Intake (g) 0.33 0.59 0.45
Vitamin A
Intake (mcg RE) 522.2 585.9 454.5
Vitamin C
Intake (mg) 33.5 33.2 33.7
Thiamin
Intake (mg) 0.83 0.93 0.73
Riboflavin
Intake (mg) 0.73 0.80 0.65
Niacin
Intake (mg) 18.81 21.61 15.83
Carbohydrates (g) 307 356 255
Fats (g) 32 35 29
3.2.2.5 Elderly, 60 years and older
The mean one-day energy intake among the elderly was computed at 1361 kilocalories per
day (Table 62). Less than one-fifth (17.4%) from this age group met the recommended amount for
energy. Nearly one-third (29.8%) met the EAR for protein, with a mean intake of 45.4 grams daily.
Mean iron intake, in addition, was 7.1 milligrams, with only 8.9 percent of the elderly meeting the
EAR for iron. Calcium was the most deficient nutrient in the elderlys diet, with just seven (7) percent
meeting the EAR for this mineral. For vitamin A (14.1%), vitamin C (17.1%), thiamin (15.8%) and
riboflavin (10%), less than one-fifth of the elderly met the EAR. Niacin was the only nutrient where
more than two-thirds (67.2%) of the elderly satisfied the EAR.
Disaggregating by age group, it can be noted that the energy and nutrient intake, along with
the proportion of the elderly that met the energy recommendation and EAR for each nutrient,
decreases with age (Table 62). The elderly aged 60 to70 years old registered the highest intake while

the elderly aged 81 years and older had the lowest. Around 18.8 percent of the elderly aged 60 to70
years and only 10.6 percent of those aged 81 years and older met the recommended intake for energy.
More than one-third (34.1%) of the elderly aged 60 to 70 years old and less than one-fifth (17.8%) of
those 81 years and older met the EAR for protein. About less than 10% of the elderly from all age
groups met the EAR for iron and calcium, with 2.5 and seven (7) percent of those 81 years and older
had the lowest proportion satisfying the recommended amount, respectively. More than two-thirds
(71.2%) of the elderly aged 60 to 70 years old met the EAR for niacin while less than half (46%) of
those aged 81 years and older met the EAR for the nutrient.
Table 62. Mean one-day energy and nutrient intake and proportion of the elderly,
60 years and older, meeting the recommendation for energy and
Estimated Average Requirements for nutrients, by age group:
Philippines, 2013.
Age Group
All 60 70y 71 80y > 81
Energy
Intake (Kcal) 1361 1438 1261 1101
Proportion meeting REI 17.4 18.8 16.1 10.6
Protein
Intake (g) 45.4 47.9 42.2 37.0
Proportion meeting EAR 29.8 34.1 23.5 17.8
Iron
Intake (mg) 7.1 7.5 6.7 6.0
Calcium
Intake (g) 0.32 0.33 0.30 0.29
Vitamin A
Intake (mcg RE) 305.4 310.9 295.0 299.1
Vitamin C
Intake (mg) 33.0 34.4 32.4 24.5
Thiamin
Intake (mg) 0.69 0.75 0.60 0.52
Riboflavin
Intake (mg) 0.59 0.61 0.56 0.52
Niacin
Intake (mg) 15.1 16.0 14.1 11.9
Carbohydrates (g) 244 256 229 197
Fats (g) 22 23 19 18

3.2.2.6 Pregnant women
Notably, pregnant women 36 years and older had the lowest energy intake amounting to 1486
kilocalories, while those 19 years old and younger recorded the highest intake at 1665 kilocalories
(Table 63). Protein intake ranged from 45.8 to 53.2 grams per day, with pregnant women 19 years old
and younger and 20 to 35 years old having nearly the same intake. Carbohydrate intake was highest
among pregnant women 19 years old and younger (294 grams) and lowest among those 36 years and
older (269 grams). Meanwhile, fat intake was highest among the 20 to 35 years old and lowest among
those 36 years and older. Pregnant women 19 years old and younger also noted the highest intake for
niacin (16.7 milligrams), while those 20 to 35 years old recorded the highest intake for iron, calcium,
vitamin A, vitamin C, thiamin, and riboflavin. Lastly, pregnant women 36 year and older had the
lowest intake for thiamin (0.64 milligrams) and niacin (14.3 milligrams).
Table 63. Mean one-day energy and nutrient intake and proportion of pregnant women
meeting the recommendation for energy and Estimated Average Requirements
for nutrients, by age group: Philippines, 2013.
Age Group
All <19y 20 35y > 36y
Energy
Intake (Kcal) 1623 1665 1633 1486
Protein
Intake (g) 52.5 53.0 53.2 45.8
Iron
Intake (mg) 8.9 8.2 9.2 7.8
Calcium
Intake (g) 0.35 0.29 0.37 0.29
Vitamin A
Intake (mcg RE) 424.1 250.1 464.5 274.7
Vitamin C
Intake (mg) 39.0 24.5 41.7 32.4
Thiamin
Intake (mg) 0.84 0.82 0.86 0.64
Riboflavin
Intake (mg) 0.73 0.56 0.77 0.57
Niacin
Intake (mg) 16.3 16.7 16.5 14.3
Fats (g) 31 31 32 25

Among pregnant women, those aged 19 years old and younger had the highest proportion of
satisfying the recommended intake for energy (18.1%) and meeting the EAR for protein (34.2%) and
thiamin (27.4%) (Table 63). On the other hand, pregnant women aged 36 years and older had the
lowest proportion of meeting the energy recommendation (8.1%) and the EAR for most
micronutrients. Moreover, when it comes to iron intake, pregnant women aged 19 years and younger
and 36 years and older failed to meet the EAR, while only one (1) percent of pregnant women aged 20
to 35 years old met the recommended amount.
3.2.2.7 Lactating mothers
On the average, the energy intake of lactating mothers ranged from 1513 to 1737 kilocalories
per day (Table 64). Disaggregating by age, it can be noted that lactating mothers aged 36 years and
older obtained the lowest intake of energy and most nutrients, while those 19 years old and younger
and 20 to 35 years old recorded nearly similar intake, except for vitamin A, vitamin C, and fats.
Table 64. Mean one-day energy and nutrient intake and proportion of lactating
mothers meeting the recommendation for energy and Estimated Average
Requirements for nutrients, by age group: Philippines, 2013.
Age Group
All <19y 20 35y > 36y
Energy
Intake (Kcal) 1631 1737 1654 1513
Protein
Intake (g) 50.7 54.7 50.6 49.5
Iron
Intake (mg) 8.3 8.6 8.4 7.7
Calcium
Intake (g) 0.32 0.34 0.31 0.31
Vitamin A
Intake (mcg RE) 420.8 287.8 436.8 413.3
Vitamin C
Intake (mg) 31.0 37.0 28.9 36.5
Thiamin
Intake (mg) 0.76 0.81 0.78 0.70
Riboflavin
Intake (mg) 0.66 0.62 0.67 0.66
Niacin
Intake (mg) 16.4 17.5 16.4 15.9
Fats (g) 28 22 29 25

Lactating mothers 19 years and older registered the highest proportion of those meeting the
recommended intake for energy (16.5%) and EAR for protein (24.3%), whereas those 36 years and
older exhibited the lowest proportion. Less than one-tenth of lactating mothers met the EAR for
vitamin A (9.3%) and riboflavin (6.6%), while only 0.6 percent met the EAR for iron. It is worthy to
note that all lactating mothers aged 19 years and younger failed to meet the EAR for iron.
3.2.2.8 Comparison of mean one-day energy and nutrient intakes by population

group between 2008 and 2013
Mean energy intakes between years, 2008 and 2013, across age/population groups showed
that only preschool children had increased their average daily energy intake from 843 kilocalories in
2008 to 868 kilocalories in 2013 (Figure 24). As for the rest of the age/population groups, it was
observed that their daily energy intakes in 2013 showed a significant decrease as compared to the
survey results in 2008. This decrease in total daily energy intakes of these age/population groups can
be attributed to the decrease in their mean total food intake.
Figure 24. Mean one-day total energy intake by population group: Philippines, 2008 and
2013.
Reductions in the proportion of individuals meeting the energy requirement were observed
among school-age children, adolescents, adults, elderly, pregnant women, and lactating mothers
between 2008 and 2013 (Figure 25). Conversely, an increase was noted in the proportion of preschool
children meeting the energy requirement. The lowest percentage of individuals meeting the energy

requirement in 2008 was noted in preschool children (17.8%), but in 2013 this was observed in
lactating mothers (9.8%).
Figure 25. Proportion of individuals meeting the energy requirement by population group:
Protein intake increases as the age increases, peaking at the adult age group, and subsequently
decreases as it reaches the elderly age group. Between 2008 and 2013, only preschool children had
showed an increase in their daily protein intake while the rest of the age/population groups showed a
decrease in their protein intake (Figure 26). Protein intakes of school-age children, elderly and
pregnant women in 2013 had decreased by less than two (2) grams as compared with the 2008 results
of the mentioned age/population groups. Reduction of about five (5) grams in the protein intake of
adolescents, adults and lactating mothers were noted in 2013. Among population groups, lactating
mothers showed the greatest decrease in protein intake from 56 grams in 2008 to 50.7 grams in 2013.

Figure 26. Mean one-day protein intake by population group: Philippines, 2008 and
2013
The proportion of individuals meeting the EAR for protein increased among preschool and
school-age children only, and decreased among adolescents, adults, elderly, pregnant, and lactating
mothers between 2008 and 2013 (Figure 27). Lowest proportion meeting EAR for protein was noted
in lactating mothers with only 13.6 percent. Only three (3) population groups were able to meet half
of the EAR with the preschool children having the highest proportion (76.6%), followed by school-
age children (76.1%), and adults (50.1%). Across all population groups, the proportion of individuals
meeting the EAR for protein ranged from 33.5 to 64.1 percent in 2008 and 13.6 to 76.6 percent in
2013.

Figure 27. Proportion of individuals meeting the Estimated Average Requirements

for protein by population group: Philippines, 2008 and 2013.
Between 2008 and 2013, the mean daily iron intake of preschool children and school-age
children increased by 0.5 and 0.1 milligram, respectively (Figure 28). However, the mean daily iron
intake of adolescents, adults, elderly, pregnant women, and lactating mothers decreased. As seen in
Figure 28, as age increases, the average daily iron intake also increases from preschool children up to
the adult population group and then decreased among the elderly. This trend was observed in both
2008 and 2013.
Figure 28. Mean one-day iron intake by population group: Philippines, 2008 and
2013.

Proportion of individuals meeting the EAR for iron for most of the age/population groups
decreased in 2013 except for school-age children (Figure 29). Notable reduction in the proportion of
individuals meeting iron requirements were noticed among adolescents (7.5%), adults (18.1%) and the
elderly (8.9%). Lowest proportions of individuals meeting the EAR for iron were among pregnant
women (0.8%) and lactating mothers (0.6%).
Figure 29. Proportion of individuals meeting the Estimated Average Requirements for
iron by population group: Philippines, 2008 and 2013.
The highest mean daily vitamin A intake was observed among adults (522.2 mcg RE) while
the lowest intake was seen among the elderly (305.4 mcg RE) (Figure 30). A significant increase in
the mean daily vitamin A intake of preschool children was observed between 2008 (303.8 mcg RE)
and 2013 (417.2 mcg RE).

Figure 30. Mean one-day vitamin A intake by population group: Philippines, 2008 and 2013
Across all age groups, the proportion of individuals meeting the EAR for vitamin A increased
between 2008 and 2013 except for the adults where a reduction of 0.8 percent was noticed (Figure
31). Preschool children showed the highest increase (31.4%) while the elderly population group
exhibited the lowest increase (0.8%). Preschool children obtained the highest proportion of meeting
the EAR for vitamin A at 57.4 percent while lactating mothers had the lowest at 9.3 percent. The
proportion of population groups meeting the EAR for vitamin A decreased as age increased.
Figure 31. Proportion of individuals meeting the Estimated Average Requirements

for vitamin A by population group: Philippines, 2008 and 2013.

3.2.2.9 Trends in energy and nutrient intake among preschool children, pregnant
women, and lactating mothers
The mean daily energy intake of pregnant women and lactating mothers showed an increase
from 1565 kilocalories and 1625 kilocalories, respectively in 1993 to 1733 kilocalories and 1820
kilocalories in 2008 (Figure 32). However, energy intake for these two (2) population groups
decreased in 2013. Pregnant women had 1623 kilocalories while lactating women had 1631
kilocalories. This was a decrease in energy intake of 110 and 189 kilocalories for pregnant women
and lactating mothers, respectively in a span of five (5) years. For preschool children, mean daily
energy intake had increased from 887 kilocalories in 1993 to 980 kilocalories in 2003, but had
declined to 843 kilocalories in 2008. However, in 2013, preschool childrens energy intake had
increased to 868 kilocalories. In general, the average energy intake for this three (3) age/population
groups, preschool children, pregnant women and lactating mothers had slight changes in the span of
20 years.
Figure 32. Mean one-day energy intake of preschool children, pregnant women, and lactating
mothers: Philippines, 1993, 2003, 2008 and 2013.
Since 2003 to 2013, the protein intake of pregnant women and lactating mothers has been on
a declining trend (Figure 33). In 2013, both groups had the lowest mean one-day protein intake on
record since 1993. The mean daily protein intake of pregnant women was at 52.5 grams while for
lactating mothers it was 50.7 grams. Preschool children, however, exhibited an increase in protein

intake between 1993 and 2003, but had decreased between 2003 and 2008 and a gradual increase in
2013. Overall, the protein intake of preschool children, pregnant women, and lactating mothers barely
changed over the past (2) two decades.
Initially, the mean daily iron intake of pregnant women and lactating mothers was around 10
milligrams in 1993. For lactating mothers, however, the mean daily iron intake continuously
decreased over the span of two (2) decades until it reached 8.3 milligrams in 2013. On the other hand,
pregnant women, who were observed to have a declining iron intake through the years, showed no
change in iron intake between 2003 and 2008 but exhibited a decrease in 2013. From 1993 to 2013,
the mean one-day iron intake of preschool children ranged from 5.2 to 6.2 milligrams. The lowest
intake was recorded in 2008, while the highest was noted in 2003. Between 1993 and 2003, their iron
intake increased only by 0.2 milligrams, while between 2003 and 2008 a slight decrease (10
milligrams) in iron intake was observed, then between 2008 and 2013 a minimal increase (0.5
milligram) was noted.
Protein
Iron Vitamin A
Milligrams
Figure 33. Mean one-day protein, iron and vitamin A intakes of preschool children, pregnant
women, and lactating mothers: Philippines, 1993, 2003, 2008 and 2013.
In Figure 33, the decreasing trend in vitamin A intake of pregnant women over 20 years
(1993-2013) was shown. In 1993, the initial average vitamin A intake of pregnant women was 597.1
microgram RE per day, which had decreased to only 424.1 microgram RE in 2013. For lactating
mothers, an increase of 96.1 microgram RE in the mean one-day vitamin A intake was observed
between 1993 (404.1 microgram RE) and 2003 (500.2 microgram RE). However, starting 2003,

vitamin A intake decreased to 420.8 microgram RE in 2013, which represented 16.7 microgram RE
difference from the intake in 1993. On the other hand, the vitamin A intake of preschool children has
been improving. Over the past two (2) decades, a 173.9 microgram RE increase was noted in the
mean daily vitamin A intake of preschool children.

4. CONCLUSION
4.1 Household Food Consumption
Results of the 8th NNS on HFC in this monograph lead to the following 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 855 grams, of which 290 grams
(33.9 %) comes from rice, 114 grams (13.3%) from vegetables and 109 grams (12.8%) from
fish.
Urban households consumed more cereal products, meat and meat products, poultry, milk
and milk products, eggs, fruits and beverages while rural households have a higher intake of
rice and rice products, corn and corn products, fish and fish products and vegetables.
Among the regions, Cagayan Valley recorded the highest total food intake for rice and rice
products, sugars and syrups and vegetables, while NCR consumed the highest amount of
other cereal products, meat and poultry, whole milk and miscellaneous food. Moreover,
Central Visayas and Northern Mindanao consumed the highest amount of corn and corn
products, whereas Bicol registered the highest intake of fats and oils. Fish and fish products
were highly consumed in Western Visayas. The CAR had the highest intake of dried beans,
nuts and seeds. CALABARZON had highest consumption of eggs and milk and milk
products. Lastly, ARMM in general exhibited the lowest food intake, specifically, the lowest
intake of meat and meat products, poultry, eggs, milk and milk products and beverages.
Households belonging to the poorest and poor quintiles consumed more rice and rice
products, corn and corn products, starchy roots and tubers and vegetables while households
belonging to rich and richest quintiles consumed more fish and fish products, meat and meat
products, poultry, eggs and milk and milk products.
Household size and composition, place of residence and rank in wealth quintile of households
were the factors that were noticed to affect food intake.
Plants were the major sources of food among Filipino households. Increased intake of foods
coming from plant sources was noted; however food intake from animal sources decreased.

Basic commodities such as rice, coconut oil and coarse salt were the most commonly
consumed food. The following food items were also included in the commonly consumed
food items in both places of residence and among wealth quintiles.
Consumption of processed foods was 185 grams. Processed foods under milk and milk
products food group were usually consumed at 45 grams. Households from regions of NCR
and CALABARZON have the highest consumption of processed foods. Households
belonging to the richest quintile were observed to have the highest consumption of processed
foods.
More than one-third (36.4%) of households in the country took their meals or snacks outside
their home. Households from the rich and richest quintile, residing in urban areas and those
living in the CALABARZON region had the highest percentage of households dining outside
home.
A daily household food waste of 20 grams largely composed of rice and rice products, fish
and fish products, meat and meat products and vegetables were either discarded or fed to
pets. About 57 kilocalories per capita per day of dietary energy were lost due to household
food wastage. Highest food wastage was observed in rural households, those from the rich
quintile and in Cagayan Valley.
The daily per capita food cost in 2013 was 60.39. Rural households spent 51.96 per day on
food while urban households spent 68.05. The largest share of food cost was spent on fish,
meat and poultry, followed by cereals and cereal products. Among the regions, average food
cost ranged from 42.00 to 72.15. NCR registered with the highest food cost while ARMM
had the lowest food cost.
The proportion of households meeting 100 percent of the energy recommendation was only
31.7 percent. Around 62.7 and 86.4 percent of households met the EAR for protein and
niacin, respectively. The proportion of households meeting the EAR for the rest of the
nutrient ranged from 21 to 35 percent except for calcium (15.2%) and iron (8.8%). Proportion
of households meeting energy requirements was slightly higher in households from rural
areas while proportion of households meeting EAR for all nutrients was higher in households
from urban areas except for calcium and vitamin C. Highest proportion of households
meeting energy requirement was observed in CAR. Regions with the highest proportion of

households meeting EAR for nutrients were: NCR for protein, CAR for iron, vitamin A,
thiamin, niacin and riboflavin and Cagayan Valley for calcium and vitamin C.
The total energy contributed by the different food groups was 1810 kilocalories. Rice and
rice products were the principal source of energy, protein, iron, thiamin, riboflavin and
niacin, while vitamin A is supplied mainly by meat and meat products, poultry and
vegetables. The highest contributors of calcium were fish and fish products, as well as,
vegetables and milk and milk products. Vitamin C was supplied mainly by vegetables and
fruits. High consumption of rice and rice products among households in rural areas has
contributed the high energy, protein, iron, thiamin, riboflavin and niacin intakes. High
consumption of meat and meat products and poultry has contributed high vitamin A intakes
among households in urban areas.
Among regions, high consumption of rice and rice products, meat and meat products,
poultry, vegetables and dried beans, nuts and seeds attributed to highest intakes of energy and
some nutrients in CAR. Cagayan Valley had the highest intake of vitamin C due to high
consumption of vegetables. Highest vitamin A intake was recorded in NCR due to high
consumption of other cereal products, meat and meat products, whole milk and miscellaneous
foods particularly beverages.
By wealth quintile, the percent contribution of rice and rice products to energy and some
nutrients was highest among poorest households. This showed decreased energy intake from
rice and rice products as wealth quintile of the households progressed. Main protein source of
households belonging to the poorest, poor and middle quintiles was fish and fish products.
Fish, meat and poultry were the main protein and vitamin A sources of households belonging
to rich and richest quintiles. Vegetables were the primary sources of vitamin A and C for
households belonging to poorest and poor households. Fruits were main source of vitamin C
for households belonging to richest quintiles.
Decreases were noted in the intake of cereals and cereal products, rice and rice products,
starchy roots and tubers, sugar and syrups and fruits in 2013, but increases were recorded in
fish, meat and poultry, eggs and dried beans, nuts and seeds during the same year as
compared to 2008.
Based on the 2002 RENI, majority of nutrients showed a lower mean intake in 2013, except
for vitamin A and riboflavin where mean intake of these vitamins were higher in 2013 than in

2008. The proportion of households meeting energy recommendation was significantly higher
in 2013 than the 2008 levels. The same was true for almost all of the nutrients, except for
calcium, niacin and vitamin C where the proportion of households meeting EAR for these
nutrients were lower in 2013 than in 2008.
4.2 Individual Food Consumption
Result of the IFC lead to the following conclusions:
Disparity in food intakes was observed across age/population groups, with adults having the
highest average one-day total food intake. Higher consumption was noted in male adults and
adults living in urban areas.
Adolescents obtained the highest consumption of meat and meat products and cereals and
cereal products, while the elderly were the biggest consumers of fish and fish products, and
starchy roots and tubers.
Significant reductions in mean total daily food intake were noted for adolescents, adults, and
lactating mothers between 2008 and 2013. Across age/population groups, only the mean total
daily food intake of preschool children increased at a significant level.
Reduction in adequate intakes of energy and protein was evident in almost all age/population
groups. Only preschool children exhibited an increase in the average intake and proportion
meeting recommended intake for energy and protein between 2008 and 2013.
Energy and nutrient deficiency was seen in all age/population groups and was most notable in
the elderly, pregnant women and lactating mothers. Adolescents and lactating mothers were
the most energy deficient.
Inadequate water intake was noted for all age/population groups, with adults, the elderly,
pregnant women, and lactating mothers having the highest water intake.
No significant increase in the average energy intake was observed among preschool children,
pregnant women and lactating mothers from 1993 to 2013.
Protein and iron intake of preschool children, pregnant women and lactating mothers showed
no improvement as their average intake barely changed over the past two (2) decades.

Vitamin A intake improved for pregnant women and lactating mothers for the first ten years.
However, this was not sustained as intakes declined over the last ten years. Better progress
was noted in preschool children as their intake increased from 243.3 microgram RE in 1993
to 417.2 microgram RE in 2013.

5. REFERENCES
Books/Journals:
Philippine Statistics Authority. (2014). 2013 Philippines National Demographic and Health Survey:
Preliminary Report.
Food and Nutrition Research Institute-Department of Science and Technology. (2007). Facts and
Figures Updating 2005.Bicutan, Taguig City, Metro Manila.
Figures 2008. Bicutan, Taguig City, Metro Manila.
Figures Updating 2011.Bicutan, Taguig City, Metro Manila.
Food and Nutrition Research Institute-Department of Science and Technology. (2013). 8th National
Nutrition Survey Field Operations Manual: Dietary Survey.

6. APPENDIX
Appendix 1. Mean one-day per capita food consumption by food group/sub-group: Philippines,
2013. (198 food groups as purchased)
95 % CI
Food Group/Sub-Group Mean SE %CV
LL UL
ENERGY - GIVING FOOD

Cereals and Cereal Products 346 2.6 341 351 0.7
Rice 290 2.7 285 295 0.9
Ordinary 289 2.7 284 294 0.9
Special n 0.1 n 1 31.2
Glutinous 1 0.1 n 1 17.3
Rice Products 9 0.4 8 9 5.1
Noodles (Bihon) 3 0.2 2 3 6.7
Rice cakes 3 0.3 2 3 10.0
Others 3 0.3 3 4 8.8
Corn 22 1.8 19 26 8.2
Milled 19 1.8 16 23 9.2
On the cob 3 0.4 2 4 12.8
Others n 0.0 n n 25.7
Corn Products 1 0.1 n 1 14.1
Cornstarch n 0.0 n n 23.4
Others 1 0.1 n 1 15.2
Other Cereal Products 25 0.4 24 26 1.7
Pandesal 4 0.2 4 5 5.2
Bread 6 0.2 6 6 2.8
Cookies/biscuits 1 0.1 1 2 3.6
Cakes/pastries 1 0.1 1 1 5.7
Noodles 10 0.3 9 10 2.8
Flour (in own form) n 0.1 n 1 12.7
Others 2 0.1 2 2 4.9
Starchy Roots and Tubers 14 0.7 13 16 5.1
Sweet potatoes, tubers and product 4 0.4 3 5 9.3
Potatoes and products 3 0.2 3 4 5.4
Cassava and products 4 0.5 3 5 10.6
Others 3 0.3 2 3 9.6
Sugars and Syrups 12 0.3 11 12 2.2
Sugars 8 0.2 7 8 2.3
Refined 2 0.1 2 3 4.8
Second class 1 0.1 1 2 7.1
Brown 4 0.2 4 4 3.6
Crude n 0.0 n n 34.3
Jams and Sweets 1 0.1 1 1 6.9
Softdrinks 3 0.1 2 3 4.7
Sherbet, ice drop, ice candy, etc. 1 0.1 n 1 14.3
Fats and Oils 15 0.4 14 16 2.7
Cooking oil (vegetable) 10 0.2 9 10 1.8
Coconut (as fat) 2 0.1 1 2 8.4
Coconut grated (as fat) n 0.0 n n 20.2
Coconut gata (as fat) 1 0.1 1 2 9.0
Pork drippings and lard n 0.0 n n 13.4
Butter (as fat) n 0.2 n 1 42.1
Margarine 2 0.3 2 3 13.9
Peanut butter n 0.1 n n 15.4
Other fats and oils 1 0.0 n 1 8.2

Fish, Meat and Poultry 207 2.5 202 212 1.21
Fresh fish 76 1.6 73 79 2.04
Tulingan 6 0.4 5 7 7.13
Bangus 13 0.7 12 14 5.15

Appendix 1 continued
95 % CI
LL UL
Galunggong 13 0.6 12 14 4.7
Dilis buo 1 0.2 1 2 12.6
Alumahan 2 0.2 1 2 14.3
Tamban 3 0.3 2 3 10.1
Dalagang bukid 1 0.2 1 2 13.8
Sapsap 2 0.3 2 3 14.0
Bisugo 2 0.3 1 2 15.3
Tilapya 13 0.8 11 14 6.0
Albakora/Tambakol 2 0.3 2 3 12.8
Balila/Espada n 0.0 n n 50.0
Hasa-hasa 1 0.2 1 2 15.3
Lapu-lapu 1 0.2 n 1 26.5
Matangbaka 3 0.3 3 4 8.9
Maya-maya 1 0.2 1 1 16.9
Salay-salay n 0.1 n 1 24.1
Silinyasi/Tunsoy 1 0.3 n 1 56.4
Tanigi n 0.1 n n 25.3
Other fresh fish & cooked fish recipes 11 0.6 10 12 5.6
Dried fish (as fresh fish) 10 0.5 9 11 5.1
Processed fish 12 0.4 12 13 3.1
Bagoong (as fresh fish) 2 0.1 2 2 6.4
Patis n 0.1 n 1 9.5
Canned fish, sardines, etc. (as fresh fish) 9 0.3 8 9 3.8
Smoked fish, all tinapa type (as fresh fish) 1 0.2 1 2 12.1
Crustaceans and mollusks 11 10.0 9 13 8.9
Shrimp (all types) 2 0.2 2 3 9.8
Crabs 2 0.3 1 2 17.4
Squid/Octopus 2 0.3 1 2 12.6
Tahong (mussels) 1 0.2 n 1 30.8
Others 4 0.8 2 5 22.7
Dried and processed (as fresh) n 0.1 n n 19.3
Bagoong, alamang, etc. (as fresh) n 0.1 n 1 11.3
Cooked/Mixed shellfish dishes 0 0.0 . . .
Fresh meat 40 1.0 38 42 2.5
Pork 35 0.9 33 37 2.7
Beef 4 0.3 3 4 8.2
Carabeef n 0.1 n n 32.8
Other fresh meat 1 0.1 n 1 19.6
Organ meat 6 0.4 6 7 6.7
Pig 4 0.4 3 4 9.6
Cow n 0.1 n n 24.3
Carabao n 0.0 n n 46.2
Chicken and other poultry 2 0.2 2 3 10.6
Other organ meats n 0.0 n n 72.8
Organ meat recipes (as fresh) n 0.0 n n 59.8
Liver spread n 0.0 n n 26.4
Processed meat (as fresh) 21 0.7 20 23 3.3
Popular processed meat (as fresh) 21 0.7 19 22 3.3
Canned (as fresh meat) 1 0.1 n 1 18.8
Cooked meat recipes n 0.0 n n 42.5
Poultry 30 1.0 28 32 3.3
Chicken 30 1.0 28 32 3.4
Other fowls n 0.1 n 1 21.7
Others n 0.0 n n 99.2
Eggs 16 0.4 16 17 2.4
Hen's eggs 16 0.4 15 16 2.5
Duck's eggs 1 0.1 n 1 13.3
Other eggs n 0.0 n n 25.9
Milk and Milk Products 45 1.6 42 49 3.6
Fresh whole milk 1 0.1 n 1 19.1
Evaporated filled/recombined/whole milk 1 0.1 1 1 11.7

95 % CI
LL UL
Powdered milk (as whole milk) 32 1.1 30 34 3.4
Infant formula 8 0.6 7 9 8.2
Whole/full cream 5 0.5 4 6 9.8
Filled 18 0.8 17 20 4.4
Skimmed 2 0.3 1 2 19.2
Condensed milk (as whole milk) 0 0.1 n n 23.6
Milk products (as whole milk) 11 1.4 8 14 12.6
Cheese 4 0.4 3 5 11.1
Other milk products 7 1.4 5 10 18.4
Human milk 0 0.0 . . .
Dried Beans, Nuts and Seeds 9 0.3 8 10 3.4
Mungbeans and products 4 0.2 3 4 5.3
Soybeans and products 5 0.2 4 5 3.9
Soybeans n 0.0 n n 96.4
Soy sauce 4 0.1 3 4 2.7
Soybean milk preparations n 0.0 n n 50.9
Other soybean products 1 0.1 1 1 16.8
Nuts and products n 0.1 n 1 20.5
Peanuts n 0.1 n n 21.1
Other nuts and products n 0.0 n n 53.0
Other dried beans/seeds and product 1 0.1 n 1 20.7
REGULATING FOOD
Green, Leafy and Yellow Vegetables 39 0.9 37 41 2.3
Green, leafy vegetables 24 0.7 22 25 2.8
Sweet potato tops 4 0.2 3 4 5.6
Kangkong 4 0.2 3 4 6.4
Malunggay 5 0.2 4 5 5.1
Alugbati 2 0.2 2 3 8.7
Pechay 3 0.2 2 3 6.8
Gabi leaves 2 0.2 1 2 12.9
Other green leafy and cooked vegetables 5 0.3 4 5 5.6
Squash fruit 12 0.6 11 13 4.5
Carrot and other yellow vegetables 3 0.2 3 3 5.4
Vitamin C-Rich Fruits 12 0.6 11 14 4.6
Tomatoes 4 0.2 4 5 5.2
Mango (green, semi-ripe and ripe) 4 0.4 3 4 10.1
Papaya (semi-ripe and ripe) 1 0.2 1 2 18.9
Citrus fruits 2 0.2 2 2 9.1
Others 2 0.2 1 2 14.5
Other Fruits and Vegetables 104 1.9 100 108 1.8
Other Fruits 32 1.1 30 34 3.4
Bananas 22 0.8 21 24 3.6
Watermelon 1 0.2 n 1 34.5
Melon n 0.1 n n 44.0
Jackfruit n 0.1 n 1 31.3
Pineapple 2 0.3 1 2 18.4
Young coconut 2 0.4 1 3 19.8
Kaimito n 0.1 n n 51.8
All other fruits 5 0.4 4 5 9.2
Other Vegetables 70 1.5 67 73 2.1
Eggplant 10 0.4 10 11 4.0
String beans 7 0.3 7 8 4.7
Abitsuelas 1 0.1 1 1 11.9
Other fresh leguminous pods 1 0.1 n 1 14.8
Jackfruit (unripe) 3 0.3 2 3 10.5
Gourds (bottle and sponge) 6 0.4 5 7 6.9
Green papaya 6 0.4 5 7 7.2
Cabbage 5 0.3 4 5 5.5
Ginger 1 0.0 1 1 4.4
Ampalaya (bitter gourd) fruit 5 0.3 4 5 6.3

95 % CI
LL UL
Sayote fruit 5 0.4 5 6 6.6
Okra 3 0.1 2 3 4.6
Gabi stalk 1 0.2 1 2 15.7
Onion 4 0.1 4 4 2.6
Garlic 2 0.1 2 2 2.9
Bamboo shoot 2 0.2 1 2 13.6
Pepper (all variety) 1 0.1 1 1 6.6
Banana heart 3 0.4 2 4 12.9
All other vegetables 5 0.4 4 6 7.6
Cooked mixed vegetables (as fresh) n 0.0 n n 100.0
Canned and processed fruits/vegetables (as fresh) 2 0.3 2 3 10.9
Fruit juices 1 0.2 n 1 26.7
Other canned and processed fruits (as fresh) n 0.1 n n 18.6
Canned and processed vegetables (as fresh) 1 0.1 1 1 7.4
MISCELLANEOUS 34 1.0 32 36 3.0
Salt 4 0.1 4 4 2.0
Coffee 5 0.2 5 6 2.8
Tuba 1 0.4 1 2 26.8
Vinegar 4 0.1 4 4 3.4
Vetsin n 0.0 n n 3.0
Alcoholic beverages 3 0.4 2 4 13.1
Cacao and other choco-based beverages 1 0.1 1 1 5.1
Other beverages 11 0.9 10 13 7.6
Soups n 0.0 n n 39.8
Condiments and spices 2 0.1 2 2 4.5
Others 2 0.2 1 2 11.7

Appendix 2. Mean one-day per capita food consumption and percent (%) of food to total intake
by food group/sub-group: Philippines, 2013. (198 food groups at retail)
Consumption, at Urban Rural

% of
Food Group/ Sub-group retail
Total
Kg/yr g/day g/day
ENERGY-GIVING FOOD
Cereals and Cereal Products 126 346 40.5 322 372
Rice 106 290 33.9 272 310
Ordinary 106 289 33.8 271 309
Special n n n 1 n
Glutinous n 1 0.1 n 1
Rice products 3 9 1.0 10 7
Noodles (Bihon) 1 3 0.3 3 2
Rice cakes 1 3 0.3 3 3
Others 1 3 0.4 5 2
Corn 8 22 2.6 10 36
Milled 7 19 2.3 7 33
On the cob 1 3 0.3 3 3
Others n n n n n
Corn products n 1 0.1 1 n
Cornstarch n n n n n
Others n 1 0.1 1 n
Other cereal products 9 25 2.9 30 19
Pandesal 2 4 0.5 6 2
Bread 2 6 0.7 7 5
Cookies/biscuits 1 1 0.2 2 1
Cakes/pastries n 1 0.1 1 1
Noodles 4 10 1.1 10 9
Flour (in own form) n n n 1 n
Others 1 2 0.2 2 1
Starchy Roots and Tubers 5 14 1.7 12 17
Sweet potatoes, tubers and product 1 4 0.5 3 5
Potatoes and products 1 3 0.4 5 2
Cassava and products 2 4 0.5 3 6
Others 1 3 0.3 2 4
Sugars and Syrups 4 12 1.4 11 12
Sugars 3 8 0.9 6 9
Refined 1 2 0.3 3 2
Second class n 1 0.2 1 2
Brown 1 4 0.5 2 6
Crude n n n n n
Jams and other sweets n 1 0.1 1 1
Softdrinks (sugar content) 1 3 0.3 3 2
Sherbet, ice drop, ice candy, etc. n 1 0.1 1 1
Fats and Oils 5 15 1.8 16 14
Cooking oil (vegetable) 4 10 1.1 10 9
Coconut 1 2 0.2 1 2
Coconut grated (as fat) n n n n n
Coconut gata (as fat) 1 1 0.2 1 2
Pork drippings and lard n n n n n
Butter (as fat) n n n 1 n
Margarine 1 2 0.3 3 1
Peanut butter n n n n n
Other fats and oils n 1 0.1 1 n
BODY-BUILDING FOOD
Fish Meat and Poultry 76 207 24.2 230 182
Fresh fish 28 76 8.9 78 74
Tulingan 2 6 0.7 6 6
Bangus 5 13 1.5 16 10
Galunggong 5 13 1.5 16 10
Dilis buo n 1 0.2 1 2
Alumahan 1 2 0.2 1 2
n (negligible) if: less than 0.5 kg/g for mean intake

Consumption Urban Rural

Kg/yr g/day g/day
Tamban 1 3 0.3 2 3
Dalagang bukid 1 1 0.2 2 1
Sapsap 1 2 0.3 2 3
Bisugo 1 2 0.2 2 2
Tilapya 5 13 1.5 14 11
Albakora/tambakol 1 2 0.3 3 2
Balila/espada n n n n n
Hasa-hasa 1 1 0.2 2 1
Lapu-lapu n 1 0.1 1 1
Matangbaka 1 3 0.4 3 3
Maya-maya n 1 0.1 1 1
Salay-salay n n n n 1
Silinyasi/tunsoy n 1 0.1 n 1
Tanigi n n n n n
Other fresh fish and cooked fish recipes 4 11 1.3 9 14
Dried fish (as fresh fish) 4 10 1.2 7 13
Processed fish 5 12 1.5 10 15
Bagoong (as fresh fish) 1 2 0.2 1 3
Patis n n n 1 n
Canned fish, sardines, etc. (as fresh fish) 3 9 1.0 7 10
Smoked fish, all tinapa type (as fresh fish) 1 1 0.2 2 1
Crustaceans and mollusks 4 11 1.3 10 12
Shrimp, all types 1 2 0.3 2 2
Crabs 1 2 0.2 1 2
Squid/ Octopus 1 2 0.2 2 2
Tahong/ Mussels n 1 0.1 1 0
Others 1 4 0.4 2 5
Dried and processed (as fresh) n n n n n
Bagoong (as fresh) n n n n n
Cooked/ Mixed shellfish dishes n 0 0.0 0 0
Fresh meat 15 40 4.7 50 29
Pork 13 35 4.1 44 24
Beef 1 4 0.5 5 3
Carabeef n n n 0 1
Other fresh meat n 1 0.1 n 1
Organ meat 2 6 0.8 7 5
Pig 1 4 0.4 4 3
Cow n n n n n
Carabao n n n n n
Chicken and other poultry 1 2 0.3 3 2
Other organ meats (fresh) n n n n n
Organ meat recipes n n n n n
Liver spread n n n n n
Processed meat (as fresh) 8 21 2.5 28 14
Popular processed meat (as fresh) 8 21 2.4 27 14
Canned (as fresh meat) n 1 0.1 1 n
Cooked meat recipes n n n n n
Poultry 11 30 3.6 39 21
Chicken 11 30 3.5 39 20
Other fowls n n n n n
Others (Poultry) n n n n n
Eggs 6 16 1.9 18 15
Hen's eggs 6 16 1.8 17 14
Duck's eggs n 1 0.1 1 1
Other eggs n n n n n
Milk and Milk Products 17 45 5.3 59 31
Fresh whole milk n 1 0.1 1 n
Evaporated filled/ recombined/ whole milk n 1 0.1 1 n
Powdered milk (as whole milk) 12 32 3.8 39 25
Infant formula 3 8 0.9 10 6

Consumption % of Urban Rural

Food Group/ Sub-group Total
Kg/yr g/day g/day
Whole/full cream 2 5 0.6 7 3
Filled 7 18 2.1 20 16
Skimmed 1 2 0.2 2 1
Condensed milk (as whole milk) n n n n n
Milk products (as whole milk) 4 11 1.3 17 5
Cheese 1 4 0.5 6 1
Other milk products 3 7 0.9 11 4
Human milk n n n 0 0
Dried Beans Nuts and Seeds 3 9 1.1 9 9
Mungbeans and products 1 4 0.4 3 4
Soybeans and products 2 5 0.5 5 4
Soybeans n n n n n
Soysauce 1 4 0.4 4 3
Soybean milk preparations n n n n n
Other soybean products n 1 0.1 1 n
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 product n 1 0.1 n 1
REGULATING FOOD
Green, Leafy and Yellow Vegetables 14 39 4.5 33 45
Green, leafy vegetables 9 24 2.8 19 29
Sweet potato tops 1 4 0.5 2 6
Kangkong 1 4 0.4 3 4
Malunggay 2 5 0.5 3 7
Alugbati 1 2 0.3 2 3
Pechay 1 3 0.3 4 2
Gabi leaves 1 2 0.2 1 2
Other green leafy and cooked vegs. 2 5 0.5 4 6
Squash fruit 4 12 1.4 10 15
Carrot and other yellow vegetables 1 3 0.4 4 2
Vitamin C-Rich Food 5 12 1.5 16 9
Tomatoes 2 4 0.5 5 3
Mango (green, semi-ripe and ripe) 1 4 0.4 5 1
Papaya (semi-ripe and ripe) n 1 0.1 1 1
Citrus fruits 1 2 0.2 2 1
Others 1 2 0.2 1 2
Other Fruits and Vegetables 38 104 12.2 97 111
Other fruits 12 32 3.7 30 34
Bananas 8 22 2.6 20 24
Watermelon n 1 0.1 1 1
Melon n n n n n
Jackfruit n n n n n
Pineapple 1 2 0.2 2 2
Young coconut 1 2 0.2 2 2
Kaimito n n n n n
All other fruits 2 5 0.5 4 5
Other vegetables 25 70 8.2 64 76
Eggplant 4 0 1.2 9 12
String beans 3 7 0.9 6 9
Abitsuelas n 1 0.1 1 1
Other fresh leguminous pods n 1 0.1 n 1
Jackfruit (unripe) 1 3 0.3 2 3
Gourds (bottle and sponge) 2 6 0.7 5 8
Green papaya 2 6 0.7 3 9
Cabbage 2 5 0.6 6 4
Ginger n 1 0.1 1 1
Ampalaya (bitter gourd) fruit 2 5 0.6 5 4

Consumption Urban Rural

% of
Total g/day
Kg/yr g/day
Sayote (fruit) 2 5 0.6 6 4
Okra 1 3 0.3 3 3
Gabi stalk n 1 0.2 1 2
Onion 1 4 0.5 5 3
Garlic 1 2 0.2 2 1
Bamboo shoot 1 2 0.2 1 2
Pepper (all variety) n 1 0.1 1 1
Banana heart 1 3 0.3 2 3
All other vegetables 2 5 0.6 4 5
Cooked mixed vegetables n n n 0 0
Canned and processed fruits/ vegs.( as fresh) 1 2 0.3 3 1
Fruit juices n 1 0.1 1 0
Other canned and processed fruits (as fresh) n n n 0 0
Canned and processed vegetables (as fresh) n 1 0.1 2 1
MISCELLANEOUS 13 34 4.0 39 30
Salt 1 4 0.5 3 5
Coffee 2 5 0.6 6 4
Tuba 1 1 0.2 0 3
Vinegar 1 4 0.5 4 4
Vetsin n n n 0 0
Alcoholic beverages 1 3 0.4 4 2
Cacao and choco-based beverage n 1 0.2 2 1
Other beverages 4 11 1.3 15 7
Soups n n n 0 0
Condiments and spices 1 2 0.2 2 1
Others 1 2 0.2 2 2
Numbers may not add up to totals as these are rounded off.

Appendix 3. Mean one-day per capita food consumption and percent (%) of food to total intake
in edible portion by food group/sub-group: Philippines, 2013. (198 food groups)
Consumption
kg/yr g/day
ENERGY-GIVING FOOD
Cereals and Cereal Products 142 389 50.3
Rice 114 313 40.6
Ordinary 114 312 40.4
Special n n 0.1
Glutinous n 1 0.1
Rice products 3 9 1.2
Noodles (Bihon) 1 3 0.4
Rice cakes 1 3 0.4
Others 1 3 0.4
Corn 8 21 2.7
Milled 7 20 2.6
On the cob n 1 0.1
Others n n n
Corn products n 1 0.1
Cornstarch n n n
Others n 1 0.1
Other cereal products 16 45 5.8
Pandesal 4 10 1.3
Bread 5 15 1.9
Cookies/biscuits 1 4 0.5
Cakes/pastries 1 4 0.5
Noodles 4 10 1.3
Flour (in own form) n n 0.1
Others 1 2 0.2
Starchy Roots and Tubers 5 13 1.7
Sweet potatoes, tubers and product 1 4 0.5
Potatoes and products 1 3 0.4
Cassava and products 1 4 0.5
Others 1 2 0.3
Sugars and Syrups 11 31 4.0
Sugars 3 8 1.0
Refined 1 2 0.3
Second class n 1 0.2
Brown 2 4 0.5
Crude n n n
Jams and other sweets n 1 0.1
Softdrinks (sugar content) 8 22 2.8
Sherbet, ice drop, ice candy, etc. n 1 0.1
Fats and Oils 6 16 2.0
Cooking oil (vegetable) 4 10 1.3
Coconut 2 4 0.6
Coconut grated (as fat) n n n
Coconut gata (as fat) 2 4 0.5
Pork drippings and lard n n n
Butter (as fat) n n n
Margarine n n n
Peanut butter n n n
Other fats and oils n 1 0.1
BODY-BUILDING FOOD
Fish Meat and Poultry 51 139 18.0
Fresh fish 15 42 5.5
Tulingan 1 4 0.5
Bangus 3 9 1.1
Galunggong 2 6 0.8
Dilis buo n 1 0.2
Alumahan n 1 0.1

Consumption
Kg/yr g/day
Tamban 1 1 0.2
Dalagang bukid n 1 0.1
Sapsap n 1 0.1
Bisugo n 1 0.1
Tilapya 2 6 0.8
Albakora/tambakol 1 2 0.2
Balila/espada n n n
Hasa-hasa n 1 0.1
Lapu-lapu n n n
Matangbaka 1 2 0.2
Maya-maya n n 0.1
Salay-salay n n n
Silinyasi/tunsoy n n n
Tanigi n n n
Other fresh fish and cooked fish recipes 2 6 0.8
Dried fish (as fresh fish) 1 4 0.5
Processed fish 3 8 1.1
Bagoong (as fresh fish) n 1 0.2
Patis n n 0.1
Canned fish, sardines, etc. (as fresh fish) 2 6 0.8
Smoked fish, all tinapa type (as fresh fish) n 1 0.1
Crustaceans and molluscs 2 6 0.7
Shrimp, all types 1 1 0.2
Crabs n 1 0.1
Squid/ Octopus 1 2 0.2
Tahong/ Mussels n n n
Others n 1 0.1
Dried and processed (as fresh) n n n
Bagoong (as fresh) n n n
Cooked/ Mixed shellfish dishes 0 0 0.0
Fresh meat 13 37 4.7
Pork 12 32 4.2
Beef 1 3 0.4
Carabeef n n n
Other fresh meat n 1 0.1
Organ meat 2 6 0.8
Pig 1 3 0.4
Cow n n 0.1
Carabao n n n
Chicken and other poultry 1 2 0.3
Other organ meats (fresh) n n n
Organ meat recipes n n n
Liver spread n n n
Processed meat (as fresh) 5 15 1.9
Popular processed meat (as fresh) 5 14 1.8
Canned (as fresh meat) n n 0.1
Cooked meat recipes n n n
Poultry 8 22 2.9
Chicken 8 22 2.8
Other fowls n n n
Others (Poultry) n n n
Eggs 5 14 1.9
Hen's eggs 5 14 1.8
Duck's eggs n 1 0.1
Other eggs n n n
Milk and Milk Products 3 7 0.9
Fresh whole milk n 1 0.1
Evaporated filled/ recombined/ whole milk n n 0.1
Powdered milk (as whole milk) 2 4 0.6
Infant formula n 1 0.1

Consumption % of Total
Kg/yr g/day
Whole/full cream n 1 0.1
Filled 1 2 0.3
Skimmed n n n
Condensed milk (as whole milk) n n n
Milk products (as whole milk) 1 2 0.2
Cheese n n 0.1
Other milk products n 1 0.2
Human milk 0 0 0.0
Dried Beans Nuts and Seeds 3 9 1.2
Mungbeans and products 1 4 0.5
Soybeans and products 2 5 0.6
Soybeans n n n
Soysauce 1 4 0.5
Soybean milk preparations n n n
Other soybean products n 1 0.1
Nuts and products n n n
Peanuts n n n
Other nuts and products n n n
Other dried beans/seeds and product n 1 0.1
REGULATING FOOD
Green, Leafy and Yellow Vegetables 10 26 3.4
Green, leafy vegetables 5 15 1.9
Sweet potato tops 1 2 0.3
Kangkong 1 2 0.3
Malunggay 1 3 0.3
Alugbati 1 1 0.2
Pechay 1 3 0.3
Gabi leaves n 1 0.1
Other green leafy and cooked vegs. 1 3 0.3
Squash fruit 3 9 1.2
Carrot and other yellow vegetables 1 3 0.3
Vitamin C-Rich Food 3 9 1.2
Tomatoes 2 4 0.6
Mango (green, semi-ripe and ripe) 1 2 0.3
Papaya (semi-ripe and ripe) n 1 0.1
Citrus fruits n 1 0.1
Others n 1 0.1
Other Fruits and Vegetables 31 85 10.9
Other fruits 8 22 2.8
Bananas 6 16 2.0
Watermelon n n 0.1
Melon n n n
Jackfruit n n n
Pineapple n 1 0.2
Young coconut n n n
Kaimito n n n
All other fruits 1 3 0.4
Other vegetables 22 61 7.8
Eggplant 4 10 1.3
String beans 3 7 1.0
Abitsuelas n 1 0.1
Other fresh leguminous pods n 1 0.1
Jackfruit (unripe) 1 2 0.2
Gourds (bottle and sponge) 2 5 0.6
Green papaya 1 4 0.5
Cabbage 2 4 0.5
Ginger n 1 0.1
Ampalaya (bitter gourd) fruit 2 4 0.6

Consumption
Kg/yr g/day
Sayote (fruit) 2 5 0.6
Okra 1 3 0.3
Gabi stalk n 1 0.2
Onion 1 4 0.5
Garlic 1 1 0.2
Bamboo shoot 1 2 0.2
Pepper (all variety) n 1 0.1
Banana heart 1 2 0.2
All other vegetables 1 4 0.5
Cooked mixed vegetables n n n
Canned and processed fruits/ vegs. ( as fresh) 1 3 0.3
Fruit juices n 1 0.1
Other canned and processed fruits (as fresh) n n 0.1
Canned and processed vegetables (as fresh) n 1 0.2
MISCELLANEOUS 13 35 4.5
Salt 1 4 0.5
Coffee 2 5 0.7
Tuba 1 1 0.2
Vinegar 2 4 0.5
Vetsin n n n
Alcoholic beverages 1 3 0.4
Cacao and choco-based beverage n 1 0.2
Other beverages 4 11 1.5
Soups n n n
Condiments and spices 1 2 0.2
Others 1 2 0.2
Numbers may not add up to totals as these are rounded off.

178
Appendix 4. Mean one-day food consumption and percent (%) of food to total intake by food group and by region: Philippines, 2013.
REGION
Food Group/ % of % of % of Cagayan % of Central % of CALA- % of
NCR CV Ilocos CV CAR CV CV CV CV
Sub-Group total total total Valley total Luzon total BARZON total
ENERGY-GIVING FOOD
Cereals and Cereal Products 298 1.9 35.1 358 2.5 41.0 373 3.3 39.43 395 4.1 40.7 322 2.5 36.8 309 1.6 36.1
Rice and Rice Products 260 2.0 30.7 328 2.4 37.6 346 3.7 36.6 362 4.5 37.4 290 2.7 33.1 274 1.6 32.0
Corn and Corn Products 3 23.5 0.3 7 32.1 0.8 3 34.4 0.4 10 33.8 1.0 5 17.7 0.6 5 32.8 0.5
Other Cereal Products 35 3.2 4.1 23 6.4 2.6 23 9.6 2.5 22 6.3 2.3 27 4.3 3.1 31 4.2 3.6
Starchy Roots and Tubers 12 12.4 1.4 10 21.1 1.1 26 15.0 2.8 10 21.2 1.0 9 10.4 1.1 11 8.8 1.3
Sugars and Syrups 9 5.9 1.0 15 5.4 1.7 13 8.8 1.4 18 7.3 1.9 14 6.6 1.6 12 5.3 1.4
Fats and Oils 15 6.2 1.7 15 12.9 1.7 15 11.2 1.6 16 9.9 1.6 21 10.1 2.4 20 7.1 2.3
BODY -BUILDING FOOD

Fish, Meat and Poultry 246 2.2 29.0 210 6.1 24.0 212 5.3 22.5 192 6.6 19.8 244 3.9 27.9 223 2.9 26.0
Fish and Fish Products 98 4.5 11.5 111 9.5 12.7 82 7.7 8.7 96 6.8 9.9 114 6.6 13.0 99 4.9 11.5
Meat and Meat Products 96 4.2 11.3 70 9.7 8.0 88 6.7 9.4 60 10.8 6.2 86 5.4 9.9 86 3.8 10.0
Poultry 53 6.4 6.2 29 13.2 3.3 42 7.4 4.5 36 16.9 3.7 44 8.3 5.1 38 6.4 4.5
Eggs 15 8.9 1.7 17 4.3 2.0 20 9.1 2.1 21 6.9 2.1 18 8.1 2.1 22 5.1 2.6
Milk and Milk Products 63 6.6 7.5 40 13.3 4.6 38 13.5 4.0 28 10.8 2.9 50 10.4 5.7 67 10.9 7.8
Whole Milk 46 6.3 5.4 30 7.4 3.4 30 17.7 3.2 24 11.3 2.5 37 10.5 4.3 44 9.5 5.2
Milk Products 18 16.0 2.1 10 49.3 1.2 7 27.2 0.8 4 34.7 0.4 12 23.2 1.4 22 38.1 2.6
Dried Beans, Nuts and Seeds 10 9.1 1.1 11 14.7 1.3 24 25.5 2.6 15 10.3 1.5 10 8.3 1.1 9 10.6 1.1
REGULATING FOOD
Vegetables 95 5.1 11.2 143 5.6 16.4 166 8.1 17.6 174 5.1 18.0 109 5.8 12.4 99 4.6 11.5
Green, Leafy and Yellow Veg. 29 6.3 3.4 39 9.2 4.5 55 15.3 5.8 46 3.9 4.8 30 8.6 3.4 28 6.2 3.2
Other Vegetables 66 5.3 7.8 104 5.4 11.9 111 8.1 11.8 128 7.2 13.3 79 6.5 9.0 71 6.0 8.3
Fruits 42 7.4 4.9 30 11.2 3.5 33 11.8 3.5 63 13.9 6.6 44 8.0 5.0 46 7.5 5.4
Vitamin C-Rich Fruits 13 11.7 1.5 5 20.7 0.5 5 30.0 0.5 7 30.5 0.7 9 16.8 1.1 8 16.0 0.9
Other Fruits 29 10.3 3.4 25 12.1 2.9 28 11.9 3.0 57 15.0 5.9 35 9.4 4.0 38 8.5 4.4
MISCELLANEOUS 46 6.4 5.4 24 7.7 2.8 25 12.1 2.6 37 15.5 3.8 34 7.3 3.9 39 10.4 4.5
Beverages 36 8.1 4.3 13 12.2 1.5 16 19.9 1.7 24 22.6 2.4 18 13.7 2.0 25 15.5 3.0
Condiments and Spices 7 5.9 0.9 9 5.5 1.1 8 7.5 0.8 10 4.2 1.0 13 5.2 1.5 11 5.7 1.3
Others 2 40.5 0.3 2 18.4 0.3 1 17.4 0.1 3 25.0 0.3 3 18.6 0.3 2 19.7 0.2
TOTAL FOOD 849 1.7 100.0 874 2.7 100.0 946 2.5 100.0 969 3.6 100.0 875 2.0 100.0 857 1.6 100.0

REGION
Food Group/ MIMA- % of % of Western % of Central % of Eastern % of Zamboanga % of

CV Bicol CV CV CV CV CV
Sub-Group ROPA total total Visayas total Visayas total Visayas total Peninsula total
ENERGY-GIVING FOOD
Cereals and Cereal Products 388 1.9 44.8 340 3.3 40.5 390 2.1 44.3 373 1.6 44.2 374 1.8 45.7 385 3.1 48.7
Rice and Rice Products 354 1.9 40.9 289 2.9 34.4 359 2.6 40.7 256 4.8 30.3 337 2.5 41.1 288 6.6 36.4
Corn and Corn Products 16 34.4 1.8 21 38.4. 2.5 11 38.3 1.3 96 14.6 11.3 13 42.0 1.6 80 21.2 10.2
Other Cereal Products 18 5.0 2.1 30 7.2 3.6 20 8.3 2.2 22 7.3 2.6 24 6.6 2.9 16 16.4 2.1
Starchy Roots and Tubers 9 30.9 1.1 12 16.9 1.4 10 17.6 1.2 16 18.0 1.9 29 21.6 3.6 23 27.5 2.9
Sugars and Syrups 15 8.6 1.8 13 6.6 1.6 12 7.8 1.3 11 9.7 1.3 12 8.4 1.4 6 15.8 0.7
Fats and Oils 12 5.1 1.4 22 7.2 2.6 11 9.2 1.2 13 7.0 1.5 11 13.3 1.4 9 9.9 1.1
BODY -BUILDING FOOD

Fish, Meat and Poultry 171 7.0 19.7 173 5.7 20.5 214 4.7 24.2 188 5.4 22.3 176 5.8 21.5 180 5.6 22.8
Fish and Fish Products 131 8.7 15.1 115 7.8 13.6 142 6.7 16.2 97 6.3 11.5 127 7.5 15.6 114 5.5 14.5
Meat and Meat Products 29 10.4 3.3 45 14.3 5.3 46 10.6 5.2 62 9.7 7.3 34 14.5 4.2 39 11.3 4.9
Poultry 11 19.3 1.3 13 23.0 1.6 25 10.0 2.9 30 13.0 3.5 15 21.7 1.8 27 22.4 3.4
Eggs 15 8.6 1.7 12 13.5 1.4 13 9.9 1.4 15 9.7 1.8 10 9.4 1.2 10 14.4 1.3
Milk and Milk Products 30 15.7 3.4 47 22.0 5.5 32 9.1 3.7 36 13.2 4.2 33 11.4 4.1 27 21.5 3.4
Whole Milk 24 15.7 2.8 33 17.1 3.9 28 10.7 3.2 28 11.4 3.4 29 11.2 3.5 23 21.8 2.9
Milk Products 5 38.3 0.6 14 50.3 1.6 4 18.4 0.5 7 34.6 0.9 4 30.2 0.5 4 52.5 0.5
Dried Beans, Nuts and Seeds 8 8.2 0.9 8 18.2 0.9 7 9.9 0.8 10 12.4 1.1 7 14.8 0.8 7 10.2 0.9

REGULATING FOOD
Vegetables 138 7.4 15.9 118 4.6 14.0 124 8.0 14.1 106 5.4 12.5 82 7.7 10.0 96 6.7 12.2
Green, Leafy and Yellow Veg. 37 13.2 4.3 42 7.3 5.0 50 11.5 5.7 50 6.8 5.9 36 10.3 4.4 43 9.5 5.5
Other Vegetables 101 7.9 11.6 76 5.8 9.0 74 8.7 8.4 56 7.2 6.6 46 10.4 5.6 53 12.1 6.8
Fruits 46 14.7 5.3 67 9.7 7.9 34 11.4 3.8 35 9.4 4.1 43 13.1 5.2 26 14.9 3.3
Vitamin C-Rich Fruits 13 35.9 1.5 6 21.5 0.7 9 21.7 1.1 3 31.6 0.4 5 31.9 0.6 1 22.8 0.2
Other Fruits 33 16.5 3.8 61 10.2 7.2 24 13.8 2.8 32 9.9 3.7 38 14.4 4.6 25 15.8 3.1
MISCELLANEOUS 34 24.1 4.0 30 12.8 3.6 34 10.2 3.9 41 12.0 4.8 43 16.3 5.2 21 6.8 2.7
Beverages 23 35.6 2.6 19 17.8 2.2 22 16.1 2.5 30 18.1 3.6 32 20.9 3.9 9 11.4 1.2
Condiments and Spices 11 10.2 1.2 9 6.3 1.0 11 409 1.2 10 7.7 1.2 11 7.8 1.3 10 7.1 1.2
Others 1 27.5 0.1 3 41.9 0.3 1 24.0 0.1 1 76.6 0.1 n 32.5 0.1 2 63.1 0.3
TOTAL FOOD 866 2.4 100.0 840 2.7 100.0 882 1.5 100.0 844 1.8 100.0 819 2.4 100.0 790 2.3 100.0
179
180
REGION
Food Group/ Northern % of % of SOCCSK- % of % of % of
CV Davao CV CV ARMM CV Caraga CV
Sub-Group Mindanao total total SARGEN total total total
ENERGY-GIVING FOOD
Cereals and Cereal Products 370 3.1 45.9 367 2.3 44.7 361 1.4 42.5 366 4.9 47.5 395 2.8 46.2
Rice and Rice Products 270 6.9 33.6 298 3.0 36.3 330 3.0 38.8 339 4.6 44.1 348 4.2 40.8
Corn and Corn Products 84 24.7 10.4 53 19.0 6.4 19 46.3 2.3 8 67.6 1.1 31 27.4 3.7
Other Cereal Products 15 9.5 1.9 16 10.1 1.9 12 6.7 1.5 19 10.7 2.4 15 8.7 1.8
Starchy Roots and Tubers 23 20.6 2.9 19 31.9 2.3 11 18.2 1.3 23 35.8 3.0 33 24.9 3.8
Sugars and Syrups 8 8.2 0.9 10 12.6 1.2 10 10.7 1.2 17 8.9 2.2 10 10.8 1.2
Fats and Oils 10 7.1 1.2 11 10.7 1.4 11 6.4 1.3 10 9.2 1.4 10 6.8 1.2
BODY -BUILDING FOOD

Fish, Meat and Poultry 160 4.6 19.8 187 4.8 22.8 168 6.9 19.7 159 9.9 20.7 178 6.5 20.8
Fish and Fish Products 100 4.7 12.5 106 5.5 12.9 109 7.7 12.9 134 10.9 17.4 119 7.1 13.9
Meat and Meat Products 36 8.7 4.5 55 10.0 6.6 37 9.8 4.3 16 33.1 2.1 39 7.9 4.5
Poultry 23 14.7 2.8 27 14.6 3.3 21 16.4 2.5 9 29.6 1.2 20 17.7 2.4
Eggs 16 11.3 2.0 18 6.6 2.2 20 8.5 2.3 10 14.9 1.3 19 9.9 2.2
Milk and Milk Products 24 12.7 2.9 30 11.3 3.6 49 18.9 5.8 22 33.5 2.9 42 13.3 4.9
Whole Milk 22 14.5 2.8 26 10.7 3.2 34 12.2 4.0 21 36.5 2.7 30 14.6 3.6
Milk Products 1 43.4 0.2 4 41.2 0.4 15 70.5 1.8 2 96.2 0.2 11 51.4 1.3
Dried Beans, Nuts and Seeds 6 9.8 0.7 7 9.2 0.8 7 11.0 0.8 7 15.8 1.0 6 5.4 0.7
REGULATING FOOD
Vegetables 129 6.2 16.0 117 7.7 14.2 147 6.7 17.3 107 16.6 13.9 105 7.6 12.3
Green, Leafy and Yellow Veg. 60 8.1 7.5 46 10.5 5.6 56 7.1 6.6 31 15.7 4.0 39 9.6 4.6
Other Vegetables 69 8.4 8.6 71 7.2 8.6 91 8.0 10.7 76 17.9 9.9 66 9.9 7.7
Fruits 42 14.7 5.2 26 20.4 3.2 41 15.7 4.8 31 22.9 4.0 28 19.3 3.2
Vitamin C-Rich Fruits 11 37.3 1.4 8 30.4 1.0 8 23.6 1.0 6 40.2 0.8 8 31.1 0.9
Other Fruits 31 14.1 3.8 18 17.8 2.2 32 16.4 3.8 25 22.3 3.2 20 22.8 2.3
MISCELLANEOUS 18 7.1 2.2 29 11.5 3.6 25 13.2 2.9 17 9.9 2.2 29 9.0 3.4
Beverages 9 13.2 1.1 19 17.5 2.3 13 21.8 1.5 8 16.5 1.0 15 14.2 1.7
Condiments and Spices 9 7.0 1.1 10 4.5 1.2 10 6.1 1.2 9 10.1 1.1 14 8.4 1.6
Others n 27.9 0.0 1 42.7 0.1 1 55.7 0.1 n 60.7 0.0 n 25.1 0.0
TOTAL FOOD 805 3.0 100.0 821 2.3 100.0 850 3.2 100.0 769 3.2 100.0 854 3.2 100.0

Appendix 5. Mean one-day per capita food consumption and percent (%) of food to total food intake by wealth quintile: Philippines, 2013.
Poorest Poor Middle Rich Richest

Food Group/Sub-Group % % % % %
Mean CV Mean CV Mean CV Mean CV Mean CV

of total of total of total of total of total
ENERGY-GIVING FOOD
Cereals and Cereal Products 363 1.2 48.7 368 1.2 45.5 355 1.2 42.7 331 1.3 37.2 314 1.6 31.5
Rice and Rice Products 293 2.1 39.2 316 1.5 39.1 314 1.4 37.8 295 1.4 33.1 274 1.8 27.5
Corn and Corn Products 55 10.1 7.4 32 10.4 3.9 17 13.1 2.0 8 15.2 0.9 6 16.3 0.6
Other Cereal Products 15 4.9 2.1 20 3.6 2.5 24 3.3 2.9 29 3.6 3.2 34 3.2 3.4
Starchy Roots and Tubers 21 11.2 2.8 14 10.5 1.7 10 14.5 1.2 11 8.7 1.3 15 7.5 1.5
Sugars and Syrups 11 3.9 1.4 12 4.1 1.5 12 3.6 1.5 12 4.1 1.4 11 3.9 1.1
Fats and Oils 10 5.7 1.3 11 3.7 1.4 14 4.5 1.7 17 5.0 1.9 23 7.4 2.3
BODY -BUILDING FOOD

Fish, Meat and Poultry 134 3.1 17.9 173 3.1 21.4 196 2.1 23.5 239 2.1 26.8 293 1.8 29.4
Fish and Fish Products 101 3.6 13.5 106 4.6 13.2 109 3.1 13.1 110 3.4 12.3 119 3.3 12.0
Meat and Meat Products 22 7.8 3.0 43 5.9 5.3 57 4.9 6.9 84 3.2 9.4 119 2.5 11.9
Poultry 11 10.5 1.4 23 8.4 2.9 30 7.0 3.6 45 7.3 5.1 54 5.3 5.5
Eggs 10 7.6 1.4 15 4.4 1.9 18 4.6 2.2 19 4.3 2.1 19 4.5 1.9
Milk and Milk Products 15 9.8 2.0 26 6.4 3.2 36 7.9 4.3 57 6.4 6.4 93 6.9 9.3
Whole Milk 12 8.4 1.7 22 6.7 2.8 30 7.0 3.6 43 5.3 4.8 62 5.9 6.2
Milk Products 2 37.1 0.3 4 22.0 0.4 7 30.6 0.8 14 20.4 1.5 31 19.8 3.1
Dried Beans, Nuts and Seeds 7 6.8 0.9 9 8.4 1.1 8 6.1 1.0 11 7.0 1.2 11 7.2 1.1
REGULATING FOOD
Vegetables 116 3.6 15.6 115 3.0 14.2 116 3.0 13.9 109 3.8 12.2 114 3.4 11.5

Green, Leafy and Yellow Veg. 48 5.1 6.5 42 4.9 5.2 38 4.3 4.5 33 5.6 3.7 34 4.4 3.4
Other Vegetables 68 4.2 9.1 73 3.6 9.0 78 3.7 9.4 76 3.9 8.5 80 3.8 8.1
Fruits 33 8.4 4.4 35 7.2 4.3 33 6.8 4.0 48 6.2 5.4 59 5.8 5.9
Vitamin C-Rich Fruits 4 16.0 0.5 6 15.1 0.7 7 14.0 0.8 12 12.7 1.3 14 9.8 1.4
Other Fruits 29 9.1 3.9 29 7.7 3.6 27 7.3 3.2 36 7.0 4.1 46 6.5 4.6
MISCELLANEOUS 27 7.7 3.6 31 5.5 3.8 33 5.9 3.9 38 5.9 4.3 44 4.8 4.4
Beverages 18 12.0 2.4 20 8.1 2.5 22 8.5 2.6 25 9.0 2.8 28 7.0 2.9
Condiments and Spices 9 3.3 1.2 10 3.4 1.2 10 4.0 1.2 11 3.8 1.2 12 4.4 1.2
Others 1 31.7 0.1 1 12.2 0.1 1 13.3 0.1 2 14.4 0.2 3 22.9 0.4
TOTAL FOOD 746 1.2 100.0 808 1.2 100.0 832 1.2 100.0 892 1.2 100.0 996 1.3 100.0

181
Appendix 6. Mean one-day per capita food consumption and percent (%) of food to total
intake by wealth quintile: Philippines, 2013. (198 food groups)
Poorest Poor
One-day per One-day per
Food Group/Sub-Group Percent Percent
capita food capita food
of total of total
consumption consumption
ENERGY-GIVING FOODS
Cereals and Cereal Products 363 48.7 368 45.5
Rice 288 38.6 309 38.2
Ordinary 287 38.4 308 38.1
Special n 0.1 n n
Glutinous 1 0.1 n 0.1
Rice Products 5 0.7 7 0.9
Noodles (Bihon) 2 0.3 3 0.3
Rice cakes 2 0.2 2 0.3
Others 1 0.2 2 0.3
Corn 55 7.4 31 3.9
Milled 52 6.9 29 3.5
On the cob 3 0.4 3 0.3
Others n n n n
Corn Products n n 1 0.1
Cornstarch n n n n
Others n n n 0.1
Other Cereal Products 15 2.1 20 2.5
Pandesal 2 0.2 3 0.3
Bread 3 0.5 5 0.6
Cookies/biscuits 1 0.1 1 0.1
Cakes/pastries 1 0.1 1 0.1
Noodles 8 1.0 9 1.2
Flour (in own form) n n n 0.1
Others 1 0.1 1 0.2
Starchy Roots and Tubers 21 2.8 14 1.7
Sweet potatoes, tubers and product 6 0.8 6 0.7
Potatoes and products 1 0.1 1 0.2
Cassava and products 10 1.3 4 0.5
Others 5 0.7 2 0.3
Sugars and Syrups 11 1.4 12 1.5
Sugars 9 1.2 9 1.1
Refined 1 0.2 2 0.2
Second class 1 0.2 1 0.2
Brown 6 0.8 5 0.7
Crude n n n n
Jams and Sweets n 0.1 n 0.1
Softdrinks 1 0.1 2 0.2
Sherbet, ice drop, ice candy, etc. 1 0.1 1 0.1
Fats and oils 10 1.3 11 1.4
Cooking oil (vegetable) 6 0.8 9 1.1
Coconut (as fat) 3 0.4 2 0.2
Coconut grated (as fat) n n n n
Coconut gata (as fat) 3 0.3 2 0.2
Pork drippings and lard n n n n
Butter (as fat) 0 0.0 0 0.0
Margarine 1 0.1 1 0.1
Peanut butter n n n n
Other fats and oils n n n n
BODY-BUILDING FOODS
Fish, Meat and Poultry 134 17.9 173 21.4
Fresh fish 61 8.2 68 8.5
Tulingan 5 0.6 7 0.8
Bangus 5 0.6 9 1.2
Galunggong 9 1.2 12 1.5
Dilis buo 2 0.3 1 0.1

Poorest Poor
of total of total
Alumahan 1 0.2 2 0.3
Tamban 4 0.6 3 0.4
Dalagang bukid 1 0.2 1 0.1
Sapsap 3 0.5 3 0.3
Bisugo 2 0.3 2 0.3
Tilapya 5 0.7 7 0.8
Albakora/Tambakol 1 0.1 1 0.2
Balila/Espada n n n n
Hasa-hasa 2 0.3 1 0.1
Lapu-lapu n 0.1 1 0.1
Matangbaka 3 0.4 3 0.4
Maya-maya 1 0.1 1 0.2
Salay-salay 1 0.1 1 0.1
Silinyasi/Tunsoy 1 0.2 n 0.1
Tanigi n n n n
Other fresh fish & cooked fish recipes 13 1.8 12 1.5
Dried fish (as fresh fish) 15 2.0 12 1.5
Processed fish 14 1.9 15 1.8
Bagoong (as fresh fish) 2 0.3 3 0.3
Patis n n n n
Canned fish, sardines, etc. (as fresh fish) 11 1.5 11 1.4
Smoked fish, all tinapa type (as fresh fish) 1 0.1 1 0.1
Crustaceans and molluscs 10 1.4 11 1.4
Shrimp (all types) 1 0.2 1 0.1
Crabs 2 0.3 1 0.1
Squid/Octopus 1 0.2 1 0.2
Tahong (mussels) n 0.1 n n
Others 5 0.6 7 0.9
Dried and processed n n n n
Bagoong, alamang, etc. (as fresh) n n n n
Cooked/Mixed shellfish dishes 0 0.0 0 0.0
Fresh meat 13 1.8 26 3.2
Pork 11 1.5 22 2.8
Beef 1 0.2 2 0.3
Carabeef n n n n
Other fresh meat 1 0.1 1 0.1
Organ meat 3 0.4 6 0.7
Pig 2 0.3 2 0.3
Cow n n n n
Carabao 0 0.0 n n
Chicken and other poultry 1 0.1 3 0.3
Other organ meats 0 0.0 n n
Organ meat recipes (as fresh) 0 0.0 n n
Liver spread 0 0.0 n n
Processed meat (as fresh) 7 0.9 14 1.8
Popular processed meat (as fresh) 7 0.9 14 1.8
Canned (as fresh meat) n n n n
Cooked meat recipes n n n n
Poultry 10 1.3 21 2.5
Chicken 9 1.3 20 2.5
Other fowls n n n n
Others n n 0 0.0
Eggs 10 1.4 15 1.9
Hen's eggs 10 1.3 15 1.8
Duck's eggs 1 0.1 n n
Other eggs 0 0.0 n n
Milk and Milk Products 15 2.0 26 3.2
Fresh whole milk n n n n
Evaporated filled/recombined/whole milk n n n n

Poorest Poor
of total of total
Powdered milk (as whole milk) 12 1.6 22 2.7
Infant formula 2 0.3 3 0.4
Whole/full cream 1 0.1 2 0.3
Filled 9 1.2 16 1.9
Skimmed n 0.1 1 0.1
Condensed milk (as whole milk) n n n n
Milk products (as whole milk) 2 0.3 4 0.4
Cheese n n 1 0.1
Other milk products 2 0.3 3 0.4
Human milk 0 0.0 0 0.0
Dried Beans, Nuts and Seeds 7 0.9 9 1.1
Mungbeans and products 3 0.4 3 0.4
Soybeans and products 3 0.4 4 0.5
Soybeans 0 0.0 n n
Soysauce 2 0.3 3 0.4
Soybean milk preparations n n 0 0.0
Other soybean products n n 1 0.1
Nuts and products n n n n
Peanuts n n n n
Other nuts and products n n n n
Other dried beans/seeds and product 1 0.1 1 0.1
REGULATING FOODS
Green Leafy and Yellow Vegetables 48 6.5 42 5.2
Green leafy vegetables 32 4.2 26 3.3
Sweet potato tops 7 0.9 5 0.6
Kangkong 4 0.6 4 0.5
Malunggay 7 0.9 6 0.8
Alugbati 4 0.5 4 0.4
Pechay 2 0.2 2 0.2
Gabi leaves 3 0.4 1 0.1
Other green leafy and cooked vegetables 5 0.7 4 0.5
Squash fruit 16 2.1 14 1.7
Carrot and other yellow vegetables 1 0.1 2 0.2
Vitamin C-Rich Foods 6 0.8 8 1.0
Tomatoes 2 0.3 3 0.3
Mango (green, semi-ripe and ripe) 2 0.2 2 0.3
Papaya (semi-ripe and ripe) 1 0.1 1 0.1
Citrus fruits 1 0.1 2 0.2
Others 1 0.1 1 0.1
Other Fruits and Vegetables 95 12.7 99 12.3
Other Fruits 29 3.9 28 3.5
Bananas 20 2.7 21 2.6
Watermelon 1 0.1 n n
Melon n n 0 0.0
Jackfruit 1 0.1 n n
Pineapple 1 0.2 1 0.1
Young coconut 3 0.5 1 0.1
Kaimito 0 0.0 n n
All other fruits 3 0.3 4 0.5
Other Vegetables 65 8.8 70 8.6
Eggplant 10 1.3 11 1.3
String beans 7 1.0 8 1.1
Abitsuelas 1 0.1 1 0.1
Other fresh leguminous pods 1 0.2 n n
Jackfruit (unripe) 4 0.5 4 0.5
Gourds (bottle and sponge) 6 0.8 6 0.8
Green papaya 9 1.2 8 1.0
Cabbage 2 0.3 4 0.4
Ginger n 0.1 1 0.1
Ampalaya (bitter gourd) fruit 3 0.4 4 0.5

Poorest Poor
of total of total
Onion 2 0.3 3 0.4
Garlic 1 0.1 1 0.2
Bamboo shoot 1 0.2 2 0.2
Pepper (all variety) n n 1 0.1
Banana heart 4 0.5 2 0.2
All other vegetables 5 0.7 6 0.7
Cooked mixed vegetables (as fresh) 0 0.0 0 0.0
Canned and processed fruits and vegetables (as fresh) 1 0.1 1 0.2
Fruit juices n n 1 0.1
Other canned and processed fruits (as fresh) n n n n
Canned and processed vegetables (as fresh) n 0.1 1 0.1
MISCELLANEOUS 27 3.6 31 3.8
Salt 5 0.6 4 0.5
Coffee 4 0.5 5 0.6
Tuba 3 0.4 3 0.4
Vinegar 3 0.4 4 0.5
Vetsin n n n n
Alcoholic beverages 2 0.2 3 0.4
Cacao and chocolate-based beverage 1 0.1 1 0.1
Other beverages 8 1.1 9 1.1
Soups 0 0.0 n n
Condiments and spices 1 0.1 1 0.1
Others 1 0.1 1 0.1
TOTAL FOOD 746 100.0 808 100.0

Middle Rich
of total of total
ENERGY-GIVING FOODS
Cereals and Cereal Products 355 42.7 331 37.2
Rice 306 36.8 283 31.7
Ordinary 305 36.6 282 31.6
Special n n 1 0.1
Glutinous 1 0.1 n n
Rice Products 9 1.0 12 1.3
Noodles (Bihon) 3 0.3 3 0.4
Rice cakes 2 0.2 4 0.4
Others 4 0.5 5 0.5
Corn 16 1.9 7 0.8
Milled 13 1.5 4 0.5
On the cob 3 0.4 2 0.3
Others n n n n
Corn Products 1 0.1 1 0.1
Cornstarch n n n n
Others 1 0.1 1 0.1
Other Cereal Products 24 2.9 29 3.2
Pandesal 4 0.5 6 0.6
Bread 6 0.7 7 0.8
Cookies/biscuits 1 0.2 1 0.2
Cakes/pastries 1 0.1 1 0.1
Noodles 10 1.2 10 1.2
Flour (in own form) n 0.1 1 0.1
Others 2 0.2 2 0.2
Starchy Roots and Tubers 10 1.2 11 1.3
Sweet potatoes, tubers and product 2 0.3 2 0.3
Potatoes and products 2 0.2 4 0.5
Cassava and products 3 0.4 3 0.3
Others 3 0.4 2 0.2
Sugars and Syrups 12 1.5 12 1.4
Sugars 9 1.0 7 0.8
Refined 3 0.3 3 0.3
Second class 1 0.2 2 0.2
Brown 4 0.5 3 0.3
Crude n n n n
Jams and Sweets 1 0.1 1 0.1
Softdrinks 3 0.3 3 0.4
Sherbet, icedrop, ice candy, etc n n 1 0.1
Fats and oils 14 1.7 17 1.9
Cooking oil (vegetable) 10 1.2 11 1.2
Coconut (as fat) 1 0.2 1 0.1
Coconut gata (as fat) 1 0.2 1 0.1
Pork drippings and lard n n n n
Butter (as fat) 0 0.0 0 0.0
Margarine 2 0.2 3 0.4
Peanut butter n n n n
Other fats and oils n n 1 0.1
BODY-BUILDING FOODS
Fish, Meat and Poultry 196 23.5 239 26.8
Fresh fish 77 9.2 82 9.2
Tulingan 7 0.8 6 0.7
Bangus 13 1.6 17 1.9
Galunggong 15 1.8 14 1.6
Dilis buo 1 0.2 1 0.1
Alumahan 2 0.2 1 0.1

Middle Rich
of total of total
Tamban 3 0.3 2 0.2
Dalagang bukid 1 0.1 2 0.2
Sapsap 2 0.3 1 0.1
Bisugo 2 0.2 1 0.1
Tilapya 12 1.4 16 1.8
Albakora/Tambakol 2 0.3 3 0.3
Balila/Espada n n n n
Hasa-hasa 1 0.1 2 0.2
Lapu-lapu n n 1 0.1
Matangbaka 4 0.4 4 0.4
Maya-maya 1 0.1 1 0.1
Salay-salay n n n n
Silinyasi/Tunsoy n n n n
Tanigi n n 1 0.1
Other fresh fish & cooked fish recipes 12 1.4 9 1.0
Dried fish (as fresh fish) 9 1.0 8 1.0
Processed fish 14 1.7 10 1.2
Bagoong (as fresh fish) 2 0.3 1 0.2
Patis n n 1 0.1
Canned fish, sardines, etc (as fresh fish) 10 1.2 7 0.8
Smoked fish, all tinapa type (as fresh fish) 2 0.2 1 0.1
Crustaceans and molluscs 9 1.1 10 1.1
Shrimp (all types) 2 0.2 2 0.2
Crabs 1 0.2 2 0.2
Squid/Octopus 2 0.2 3 0.3
Tahong (mussels) 1 0.1 1 0.1
Others 3 0.4 2 0.2
Dried and processed n n n n
Bagoong, alamang, etc. (as fresh) 1 0.1 n n
Cooked/Mixed shellfish dishes 0 0.0 0 0.0
Fresh meat 35 4.2 52 5.9
Pork 30 3.6 47 5.3
Beef 3 0.3 5 0.5
Carabeef 1 0.1 n n
Other fresh meat 1 0.1 1 0.1
Organ meat 7 0.8 8 0.9
Pig 4 0.5 4 0.4
Cow n n n n
Carabao n n n n
Chicken and other poultry 2 0.3 3 0.4
Other organ meats 0 0.0 n n
Organ meat recipes (as fresh) n n 0 0.0
Liver spread n n n n
Processed meat (as fresh) 18 2.1 27 3.0
Popular processed meat (as fresh) 17 2.0 26 3.0
Canned (as fresh meat) 1 0.1 1 0.1
Poultry 27 3.3 42 4.7
Chicken 27 3.2 41 4.6
Other fowls 1 0.1 n 0.1
Others 0 0.0 0 0.0
Eggs 18 2.2 19 2.1
Hen's eggs 17 2.1 18 2.0
Duck's eggs 1 0.1 1 0.1
Other eggs n n n n
Milk and Milk Products 36 4.3 57 6.4
Fresh whole milk 0 0.0 1 0.1
Evaporated filled/recombined/whole milk 1 0.1 1 0.2
Powdered milk (as whole milk) 28 3.4 41 4.5
Infant formula 5 0.6 9 1.0

Middle Rich
of total of total
Whole/full cream 5 0.6 6 0.7
Filled 18 2.2 24 2.7
Skimmed 1 0.1 1 0.1
Condensed milk (as whole milk) n n n 0.1
Milk products (as whole milk) 7 0.8 14 1.5
Cheese 2 0.2 5 0.5
Other milk products 5 0.6 9 1.0
Human milk 0 0.0 0 0.0
Dried Beans, Nuts and Seeds 8 1.0 11 1.2
Mungbeans and products 4 0.4 4 0.5
Soybeans and products 4 0.5 6 0.6
Soybeans 0 0.0 n n
Soysauce 3 0.4 4 0.5
Soybean milk preparations 0 0.0 n n
Other soybean products n 0.1 1 0.1
Nuts and products n n n n
Peanuts n n n n
Other dried beans/seeds and product 1 0.1 n n
REGULATING FOODS
Green Leafy and Yellow Vegetables 38 4.5 33 3.7
Green leafy vegetables 22 2.7 18 2.0
Sweet potato tops 3 0.4 2 0.2
Kangkong 3 0.3 3 0.3
Malunggay 5 0.6 3 0.4
Alugbati 2 0.2 1 0.1
Pechay 3 0.4 4 0.4
Gabi leaves 2 0.2 1 0.1
Other green leafy and cooked vegetables 5 0.6 4 0.5
Squash fruit 13 1.6 10 1.2
Carrot and other yellow vegetables 2 0.3 5 0.5
Vitamin C-Rich Foods 11 1.3 17 1.9
Tomatoes 5 0.6 5 0.6
Mango (green, semi-ripe and ripe) 3 0.3 6 0.7
Papaya (semi-ripe and ripe) 1 0.1 2 0.2
Citrus fruits 1 0.2 2 0.2
Others 1 0.2 2 0.2
Other Fruits and Vegetables 101 12.1 107 12.0
Other Fruits 27 3.2 35 3.9
Bananas 20 2.4 25 2.8
Watermelon n n 1 0.1
Melon 0 0.0 n n
Jackfruit 1 0.1 n n
Pineapple 1 0.2 1 0.1
Young coconut 1 0.1 1 0.1
Kaimito n n n n
All other fruits 4 0.5 6 0.7
Other Vegetables 73 8.8 69 7.7
Eggplant 14 1.6 10 1.1
String beans 8 1.0 7 0.7
Abitsuelas 1 0.1 1 0.1
Other fresh leguminous pods 1 0.1 1 0.1
Jackfruit (unripe) 2 0.3 2 0.2
Gourds (bottle and sponge) 7 0.8 7 0.7
Green papaya 6 0.7 3 0.3
Cabbage 5 0.5 7 0.8
Ginger 1 0.1 1 0.1
Ampalaya (bitter gourd) fruit 5 0.5 5 0.6

Middle Rich
of total of total
Onion 4 0.4 5 0.6
Garlic 2 0.2 2 0.2
Bamboo shoot 2 0.3 2 0.2
Pepper (all variety) 1 0.1 1 0.1
Banana heart 3 0.4 2 0.3
All other vegetables 3 0.4 4 0.5
Cooked mixed vegetables (as fresh) 0 0.0 0 0.0
Canned and processed fruits and vegetables (as fresh) 1 0.1 3 0.3
Fruit juices n n 1 0.1
Other canned and processed fruits (as fresh) n n n n
Canned and processed vegetables (as fresh) 1 0.1 2 0.2
MISCELLANEOUS 33 3.9 38 4.3
Salt 4 0.5 4 0.4
Coffee 6 0.7 6 0.7
Tuba 1 0.1 1 0.1
Vinegar 4 0.5 5 0.5
Vetsin n n n n
Alcoholic beverages 3 0.4 4 0.4
Cacao and chocolate-based beverage 1 0.2 2 0.2
Other beverages 11 1.3 13 1.4
Soups n n n n
Condiments and spices 1 0.2 2 0.3
Others 1 0.1 2 0.2
TOTAL FOOD 832 100.0 892 100.0

Richest
One-day per
Food Group/Sub-Group Percent
capita food
of total
consumption
ENERGY-GIVING FOODS
Cereals and Cereal Products 314 31.5
Rice 264 26.5
Ordinary 263 26.4
Special 1 0.1
Glutinous 1 0.1
Rice Products 10 1.0
Noodles (Bihon) 2 0.2
Rice cakes 4 0.4
Others 4 0.4
Corn 5 0.5
Milled 1 0.1
On the cob 4 0.4
Others n n
Corn Products 1 0.1
Cornstarch n n
Others 1 0.1
Other Cereal Products 34 3.4
Pandesal 7 0.7
Bread 9 0.9
Cookies/biscuits 2 0.2
Cakes/pastries 2 0.2
Noodles 11 1.1
Flour (in own form) 1 0.1
Others 3 0.3
Starchy Roots and Tubers 15 1.5
Sweet potatoes, tubers and product 4 0.4
Potatoes and products 8 0.8
Cassava and products 2 0.2
Others 2 0.2
Sugars and Syrups 11 1.1
Sugars 6 0.6
Refined 3 0.3
Second class 1 0.1
Brown 2 0.2
Crude n n
Jams and Sweets 1 0.1
Softdrinks 4 0.4
Sherbet, ice drop, ice candy, etc 1 0.1
Fats and oils 23 2.3
Cooking oil (vegetable) 13 1.3
Coconut (as fat) 1 0.1
Coconut grated (as fat) n n
Coconut gata (as fat) 1 0.1
Pork drippings and lard n n
Butter (as fat) 2 0.2
Margarine 5 0.5
Peanut butter 1 0.1
Other fats and oils 1 0.1
BODY-BUILDING FOODS
Fish, Meat and Poultry 293 29.4
Fresh fish 92 9.2
Tulingan 5 0.5
Bangus 21 2.1
Galunggong 15 1.5
Dilis buo 1 0.1
Alumahan 1 0.1

Richest
One-day per
capita food
of total
consumption
Tamban 1 0.1
Dalagang bukid 1 0.1
Sapsap 2 0.2
Bisugo 2 0.2
Tilapya 22 2.2
Albakora/Tambakol 4 0.4
Balila/Espada 0 0.0
Hasa-hasa 1 0.1
Lapu-lapu 1 0.1
Matangbaka 2 0.2
Maya-maya 1 0.1
Salay-salay n n
Silinyasi/Tunsoy n n
Tanigi 1 0.1
Other fresh fish & cooked fish recipes 11 1.1
Dried fish (as fresh fish) 5 0.5
Processed fish 9 0.9
Bagoong (as fresh fish) 1 0.1
Patis 1 0.1
Canned fish, sardines, etc (as fresh fish) 5 0.5
Smoked fish, all tinapa type (as fresh fish) 2 0.2
Crustaceans and molluscs 13 1.3
Shrimp (all types) 5 0.5
Crabs 2 0.2
Squid/Octopus 3 0.3
Tahong (mussels) 1 0.1
Others 1 0.1
Dried and processed 1 0.1
Bagoong, alamang, etc. (as fresh) n n
Cooked/Mixed shellfish dishes 0 0.0
Fresh meat 72 7.3
Pork 64 6.4
Beef 8 0.8
Carabeef n n
Other fresh meat 1 0.1
Organ meat 9 0.9
Pig 6 0.6
Cow 1 0.1
Carabao 0 0.0
Chicken and other poultry 2 0.2
Other organ meats n n
Organ meat recipes (as fresh) n n
Liver spread n n
Processed meat (as fresh) 40 4.0
Popular processed meat (as fresh) 38 3.8
Canned (as fresh meat) 2 0.2
Cooked meat recipes n n
Poultry 52 5.2
Chicken 51 5.2
Other fowls n n
Others 0 0.0
Eggs 19 1.9
Hen's eggs 18 1.8
Duck's eggs 1 0.1
Other eggs n n
Milk and Milk Products 93 9.3
Fresh whole milk 2 0.2
Evaporated filled/recombined/whole milk 2 0.2
Powdered milk (as whole milk) 58 5.8
Infant formula 19 1.9

Richest
One-day per
capita food
of total
consumption
Whole/full cream 11 1.1
Filled 23 2.3
Skimmed 5 0.5
Condensed milk (as whole milk) n n
Milk products (as whole milk) 31 3.1
Cheese 12 1.2
Other milk products 19 1.9
Human milk 0 0.0
Dried Beans, Nuts and Seeds 11 1.1
Mungbeans and products 4 0.4
Soybeans and products 6 0.6
Soybeans 0 0.0
Soysauce 5 0.5
Soybean milk preparations n n
Other soybean products 2 0.2
Nuts and products 1 0.1
Peanuts n n
Other nuts and products n n
Other dried beans/seeds and product n n
REGULATING FOODS
Green Leafy and Yellow Vegetables 34 3.4
Green leafy vegetables 19 1.9
Sweet potato tops 2 0.2
Kangkong 4 0.4
Malunggay 2 0.3
Alugbati 1 0.1
Pechay 4 0.4
Gabi leaves 1 0.1
Other green leafy and cooked vegetables 5 0.5
Squash fruit 9 0.9
Carrot and other yellow vegetables 5 0.5
Vitamin C-Rich Foods 20 2.0
Tomatoes 6 0.6
Mango (green, semi-ripe and ripe) 5 0.5
Papaya (semi-ripe and ripe) 2 0.2
Citrus fruits 3 0.3
Others 3 0.3
Other Fruits and Vegetables 119 12.0
Other Fruits 43 4.3
Bananas 26 2.6
Watermelon 2 0.2
Melon 1 0.1
Jackfruit n n
Pineapple 5 0.5
Young coconut 3 0.3
Kaimito n n
All other fruits 6 0.6
Other Vegetables 72 7.2
Eggplant 8 0.8
String beans 6 0.6
Abitsuelas 2 0.2
Other fresh leguminous pods 1 0.1
Jackfruit (unripe) 2 0.2
Gourds (bottle and sponge) 5 0.5
Green papaya 3 0.3
Cabbage 8 0.8
Ginger 1 0.1
Ampalaya (bitter gourd) fruit 6 0.6

Richest
One-day per
capita food
of total
consumption
Onion 6 0.6
Garlic 3 0.3
Bamboo shoot 1 0.1
Pepper (all variety) 2 0.2
Banana heart 3 0.3
All other vegetables 6 0.6
Cooked mixed vegetables (as fresh) n n
Canned and processed fruits and vegetables (as fresh) 5 0.5
Fruit juices 2 0.2
Other canned and processed fruits (as fresh) 1 0.1
Canned and processed vegetables (as fresh) 2 0.2
MISCELLANEOUS 44 4.4
Salt 4 0.4
Coffee 6 0.6
Tuba 0 0.0
Vinegar 4 0.4
Vetsin n n
Alcoholic beverages 4 0.4
Cacao and chocolate-based beverage 2 0.2
Other beverages 17 1.7
Soups n n
Condiments and spices 4 0.4
Others 3 0.3
TOTAL FOOD 996 100.0

Appendix 7. List of Processed Food with Sangkap Pinoy Seal.
Sangkap Pinoy Seal for Processed Food

NOODLES
Ho-Mi Canton Classic
Ho-Mi Canton Toyomansi
Ho-Mi Canton Chili
Ho-Mi Instant Mami (Chicken & Garlic)
Nooda Crunch Ready to Eat Noodle
Payless Instant Mami Chicken,
Payless Instant Mami Beef,
Payless Instant Mami Beef Bulalo,
Payless Instant Mami Spicy
Payless Instant Pancit Canton
SNACK FOOD
Granny Goose Tortillas Barbecue
Granny Goose Tortillas Cheese
Granny Goose Tortillas Chili
Granny Goose Tortillas Cheese Party flavored
Granny Goose Tortillas Corn Snack
Oishi Prawn Crackers
Oishi Onion Rings
Oishi Ribbed Cracklings
Oishi Kirei Yummy Flakes
Oishi Boogyman Vegetable Crunch
Oishi Cheese Barrel
Oishi Rinbee Cheese Sticks
Oishi Oheya Multi-grain Snacks
Oishi Pillows
Oishi Pillows Choc-Filled Crackers
Oishi Potato Chips
Oishi Crispy Potato Baked flavor
Peewee Crunchy BBQ and Pizza
Cheez-It
Moby Caramel Puff
Moby Crunchy Flavored Snacks
Ri-Chee Crunchy Snacks Milk flavored
Funky French Fries
Sustansya Atienza Vegetable Enriched Fun-Snack
Regent Golden Sweet Corn
Regent Snack Rice Cracker-Vegetable Flavor
Regent Cheese Ball Cheese Flavored
Regent Cheese Ring Cheese Flavored
Regent Ebisen Prawn Crackers
Tomi Corn Chips Chicken
Tomi Corn Chips Sweet Corn
Tomi Corn Chips Keso
Humpy Dumpy Corn Chips Buttered Corn on Cob
Humpy Dumpy Corn Chips Chili & Garlic
Humpy Dumpy Corn Chips Mexican Barbecue
Humpy Dumpy Corn Chips Royal Cheese
Jack N Jill Mr. Chips Nacho Cheese, Sweet Corn
Jack N Jill Chiz Curls, Caramel Curls
Roller Coaster Potato Rings Cheese flavor
Roller Coaster Potato Rings Ham and Cheese flavor
Roller Coaster Potato Rings Ketchup Craze
SUPPLEMENTARY FOOD FOR INFANTS
Cerelac Infant Cereals Rice Soya
Cerelac Infant Cereals Wheat
Cerelac Infant Cereals Wheat Banana
Cerelac Infant Cereals Rice, Squash & Spinach
Cerelac Infant Cereals Choco - Cereal
BREADS AND CEREALS
Pillsbury Hotcake Mix
Pillsbury One Step Hot Cake Mix

Sangkap Pinoy Seal for Processed Food

SANDWICH SPREAD
Miracle Whip Spread Sandwich Spread
Miracle Whip Spread Sandwich Spread Salad & Sandwich Spread
Miracle Whip Spread Sandwich Spread Ham and Bacon Spread
Miracle Whip All Purpose Dressing Regular all purpose Reduced fats all
purpose dressing
Star Margarine Classic
Star Margarine Mantekeso
Star Margarine Sweet Blend & Garlic
Minola Margarine
CHOCOLATE DRINKS AND OTHER PRODUCTS
Ovalteenies
Ovaltine Chocolate Beverage Powder, animal source
Ovaltine Chocolate Beverage Powder, plant source
Chocolitos
FRUIT DRINKS
Magnolia Fruit Drinks Mango
Magnolia Fruit Drinks Orange
Magnolia Fruit Drinks Pineapple

Appendix 8. List of staples with Diamond Sangkap Pinoy Seal.
Diamond Sangkap Pinoy Seal for Staples

COOKING OIL
Bambi Premium Vegetable Oil
Baguio Refined Edible Oil
Marca Leon Vegetable Oil
Minola Edible Oil
FLOUR
General (Hard Wheat Flour)
General (Whole Wheat Flour)
General (Cracked Wheat Flour)
Bakers Choice Hard Wheat Flour
Imperial Hard Wheat Flour
Island Soft Wheat Flour
Isla Soft Wheat Flour
Red Bowl Cake Flour
Swan All Purpose Flour
Montana Spring Hard Flour
CK Flour
Best Quality Noodle Flour
Best Quality Miswa Flour
QC Flour
CK Lomi Flour
Special Flour Whole Wheat
Washington Gold Hard Flour
Dakota Hard Flour
Gold Key Soft Flour
Snow Silk Cake Flour
Family All Purpose Flour
Kutitap Hard Wheat Flour
Megaster Soft Wheat Flour
Wooden Spoon (All Purpose Flour)
Wooden Spoon (Siopao Flour)
Wooden Spoon (Cake Flour)
Emperor Bromate free hard Flour
King Bromate free Hard Flour
Nutri Flour
Pacific Hard Wheat Flour
Monarch Hard Wheat Flour
Count Hard Wheat Flour
Red Dragon Soft Wheat Flour
Countess Soft Wheat Flour
Harina de Pandesal
Baron All Purpose Flour
Princess Cake Flour
Prince Flour Noodle
Golden Wheat Whole Wheat Flour
SALT
Fidel Iodized Salt Refined
Fidel Iodized Salt Coarse
Mr. Salt Iodized Table Salt
Fidel Iodized Salt Coarse (PP Plastic)
AsinPinoy Iodized salt (PE Plastic)

Appendix 9. Mean one-day per capita food wastage and percentage of food available for
consumption: Philippines, 2013.
Food
Given Wastage % of Food
Food Group/Sub-Group Available Discarded
to Pets in gram Available
in gram
ENERGY-GIVING FOOD
Cereals and Cereal Products 346 3 25 15 4.2
Rice 290 3 23 14 4.7
Ordinary 289 3 23 14 4.7
Special n n n n n
Glutinous 1 n n n n
Rice Products 9 n n n n
Noodles (Bihon) 3 n n n n
Rice cakes 3 n n n n
Others 3 n n n n
Corn 22 n 1 1 3.0
Milled 19 n 1 1 3.4
On the cob 3 0 n n n
Others n 0 n n n
Corn Products 1 0 n n n
Cornstarch n 0 n n n
Others 1 0 0 0 n
Other Cereal Products 25 n n n n
Pandesal 4 n n n n
Bread 6 n n n n
Cookies/biscuits (as flour) 1 0 n n n
Cakes/pastries (as flour) 1 n 0 n n
Noodles 10 n n n n
Flour (in own form) 1 0 n n n
Others 2 n 0 n n
Starchy Roots and Tubers 14 n n n n
Sweet potatoes, tubers and products 4 n n n n
Potatoes and products 3 n n n n
Cassava and products 4 n n n n
Others 3 n n n n
Sugars and Syrups 12 n n n n
Sugars 8 n n n n
Refined 2 n 0 n n
Second class 1 0 0 0 0.0
Brown 4 n n n n
Crude n 0 0 0 n
Jams and other sweets 1 0 0 0 0.0
Softdrinks 3 0 n n n
Sherbet, ice drop, ice candy, etc. 1 0 0 0 0.0
Fats and Oils 15 n n n n
Cooking oil (vegetable) 10 n n n n
Coconut (as fat) 2 n n n n
Coconut grated (as fat) n 0 0 0 n
Coconut gata (as fat) 1 n n n n
Pork drippings and lard n n n n n
Butter (as fat) n 0 0 0 n
Margarine 2 0 0 0 0.0
Peanut butter n 0 0 0 n
Other fats and oils 1 n n n n
BODY -BUILDING FOOD

Fish Meat and Poultry 207 1 4 3 1.4
Fresh fish 76 n 2 2 2.0
Tulingan 6 n n n n
Bangus 13 n 1 n n
Galunggong 13 n n n n
Dilis buo
n (negligible) if: less than 0.5 g for food available, discarded, given to pets and wastage
less than 0.05% for food available

Food
in gram
Alumahan 2 n n n n
Tamban 3 n n n n
Dalagang bukid 1 n n n n
Sapsap 2 n n n n
Bisugo 2 n n n n
Tilapya 13 n n n n
Albakora/Tambakol 2 n n n n
Balila/Espada n n 0 n n
Hasa-hasa 1 n n n n
Lapu-lapu 1 n n n n
Matangbaka 3 n n n n
Maya-maya 1 0 n n n
Salay-salay n 0 n n n
Silinyasi/Tunsoy 1 0 n n n
Tanigi n n n n n
Other fresh fish and cooked fish recipes 11 n n n n
Dried fish (as fresh fish) 10 n n n 0.8
Processed fish 12 n n n 0.8
Bagoong (as fresh fish) 2 n n n 0.3
Patis n 0 0 0 0.0
Canned fish, sardines, etc. (as fresh fish) 9 n n n 0.7
Smoked fish, all tinapa type (as fresh fish) 1 n n n 2.4
Crustaceans and Mollusks 11 n n n 1.3
Shrimp, all types 2 n n n 1.3
Crabs 2 0 n n 1.8
Squid/Octopus 2 n n n 1.6
Tahong /mussels 1 n n n 3.7
Others 4 0 n n 0.5
Dried and processed (as fresh) n n n n 0.6
Bagoong, alamang, etc. (as fresh) n 0 n n 0.2
Cooked/Mixed shellfish dishes 0 0 0 0 0.0
Fresh Meat 40 n 1 n 1.2
Pork 35 n 1 n 1.2
Beef 4 n n n 1.0
Carabeef n 0 n n 4.5
Other fresh meats 1 0 n n 1.3
Organ Meat 6 n n n 0.7
Pig 4 n n n 0.9
Cow n n 0 n 0.1
Carabao n 0 n n 5.6
Chicken and other poultry 2 n n n 0.4
Other organ meats n 0 0 0 0.0
Organ meat recipes (as fresh) n 0 0 0 0.0
Liver spread n 0 0 0 0.0
Processed Meat (as fresh) 21 n n n 0.6
Popular processed meat (as fresh) 21 n n n 0.6
Canned (as fresh meat) 1 n n n 0.7
Cooked meat recipes n 0 0 0 0.0
Poultry 30 n 1 n 1.1
Chicken 30 n 1 n 1.0
Other fowls n n n n 5.4
Others (Poultry) n 0 0 0 0.0
Eggs 16 n n n 0.5
Hen's eggs 16 n n n 0.6
Duck's eggs 1 n n n 0.1
Other eggs n n 0 n 0.3
Milk and Milk Products 45 n n n n
Fresh whole milk 1 0 0 0 0.0
Evap milk filled, recombined/ whole milk 1 n n n 0.2

Food
in gram
Powdered milk (as whole milk) 32 0 n n n
Infant formula 8 0 0 0 0.0
Whole/full cream 5 0 0 0 0.0
Filled 18 0 n n n
Skimmed 2 0 0 0 0.0
Condensed milk (as whole milk) n 0 0 0 0.0
Milk products (as whole milk) 11 0 n n n
Cheese 4 0 n n n
Other milk products 7 0 0 0 0.0
Dried Beans Nuts and Seeds 9 n n n 1.0
Mungbeans and products 4 n n n 1.5
Soybeans and products 5 n n n 0.3
Soybeans n 0 0 0 0.0
Soysauce 4 n n n 0.4
Soybean milk preparations n 0 0 0 0.0
Other soybean products 1 0 0 0 0.0
Nuts and products n 0 n n 2.5
Peanuts n 0 n n 1.1
Other nuts and products n 0 n n 7.7
Other dried beans/seeds and product 1 n n n 1.9
REGULATING FOOD
Green, Leafy and Yellow Vegetables 39 n 1 1 1.8
Green leafy vegetables 24 n 1 n 1.6
Sweet potato tops 4 n n n 1.8
Kangkong 4 n n 0 1.8
Malunggay 5 n n n 1.3
Alugbati 2 n n n 0.6
Pechay 3 n n n 1.2
Gabi leaves 2 n n n 2.3
Other green leafy and cooked vegs. 5 n n 0 2.1
Squash fruit 12 n n n 2.2
Carrot and other yellow vegetables 3 n n n 1.3
Vitamin C-Rich Food 12 n n n 0.5
Tomatoes 4 n n n 1.2
Mango (green, semi-ripe and ripe) 4 0 n n 0.1
Papaya (semi-ripe and ripe) 1 0 0 0 0.0
Citrus fruits 2 0 0 0 0.0
Others 2 n n n 0.7
Other Fruits and Vegetables 104 1 2 2 1.4
Other fruits 32 n n n 0.5
Bananas 22 0 n n 0.3
Watermelon 1 0 0 0 0.0
Melon n 0 0 0 0.0
Jackfruit n n 0 n 5.0
Pineapple 2 n n n 2.6
Young coconut 2 0 0 0 0.0
Kaimito n 0 0 0 0.0
All other fruits 5 n n n 0.3
Other vegetables 70 1 2 1 1.9
Eggplant 10 n n n 1.9
String beans 7 n n n 1.9
Abitsuelas 1 n n n 2.8
Other fresh leguminous pods 1 n n n 1.8
Jackfruit (unripe) 3 n n n 2.7
Gourds (bottle and sponge) 6 n n n 1.8
Green papaya 6 n n n 2.4
Cabbage 5 n n n 0.9
Ginger 1 n n n 1.4
Ampalaya (bitter gourd) fruit 5 n n n 3.0

Food
in gram
Sayote (fruit) 5 n n n 2.2
Okra 3 n n n 2.4
Gabi stalk 1 n n n 1.6
Onion 4 n n n 0.3
Garlic 2 n n n 0.2
Bamboo shoot 2 n n n 2.6
Pepper (all variety) 1 n n n 3.1
Banana heart 3 n n n 1.9
All other vegetables 5 n n n 2.4
Cooked mixed vegetables n 0 0 0 0.0
Canned and processed fruits and veg 2 n n n n
Fruit juices 1 0 0 0 0.0
Other canned and processed fruits n 0 0 0 0.0
Canned and processed vegetables 1 n n n 0.1
MISCELLANEOUS 34 n n n 0.1
Salt 4 n n n n
Coffee 5 n 0 n n
Tuba 1 0 0 0 0.0
Vinegar 4 n n n 0.3
Vetsin n 0 0 0 0.0
Alcoholic beverages 3 0 0 0 0.0
Cacao and chocolate-based beverage 1 n n n 0.1
Other beverages 11 n 0 n n
Soups n 0 0 0 0.0
Condiments and spices 2 n n n 0.7
Others 2 0 0 0 0.0

Appendix 10. Mean one-day per capita food wastage by place of residence: Philippines, 2013.
RURAL URBAN
Food Food
Given Given
Available Discarded Available Discarded
to Pets to Pets
in gram in gram
ENERGY-GIVING FOOD
Cereals and Cereal Products 373 4 27 322 3 22
Rice and Rice Products 317 4 25 282 3 21
Corn and Corn Products 37 n 2 10 n 1
Other Cereal Products 19 n n 30 n n
Starchy Roots and Tubers 17 n n 12 n n
Sugars and Syrups 13 0 n 11 n n
Fats and Oils 14 n n 16 n n
BODY -BUILDING FOOD

Fish, Meat and Poultry 182 1 3 230 1 5
Fish and Fish Products 113 1 2 105 1 3
Meat and Meat Products 46 n 1 83 n 1
Poultry 22 n n 42 n 1
Eggs 15 n n 18 n n
Milk and Milk Products 31 0 n 59 n n
Whole Milk 26 0 n 41 n n
Milk Products 5 0 0 17 90 n
Dried Beans, Nuts and Seeds 9 n n 9 n n
REGULATING FOOD
Vegetables 126 1 3 103 1 3
Green, Leafy and Yellow Veg. 45 n 1 33 n 1
Other Vegetables 80 1 2 70 1 2
Fruits 40 n n 42 n n
Vitamin C-Rich Fruits 6 0 n 11 n n
Other Fruits 34 n n 32 n n
MISCELLANEOUS 30 n n 39 n n
Beverages 17 n n 28 n 0
Condiments and Spices 11 n n 10 n n
Others 2 0 0 2 0 0
TOTAL FOOD 847 7 35 862 6 31
n (negligible) if less than 0.5 g for food available, discarded and given to pets

Appendix 11. Mean one-day per capita food wastage by region: Philippines, 2013.
202
NCR Ilocos
Food Group/Sub-Group Food Food
Given Wastage % of Food Given Wastage % of Food
to Pets in gram Available to Pets in gram Available
in gram in gram
ENERGY-GIVING FOOD
Cereals and Cereal Products 298 2 21 7 2.3 358 3 28 19 5.4
Rice and Rice Products 260 2 20 7 2.6 328 3 27 19 5.9
Corn and Corn Products 3 0 0 0 0.0 7 0 0 0 0.0
Other Cereal Products 35 n n n 0.4 23 0 n n 0.3
Starchy Roots and Tubers 12 n n n 1.2 10 0 n n 0.6
Sugars and Syrups 9 0 0 0 0.0 15 0 0 0 0.0
Fats and Oils 15 n n n 0.8 15 n n n 0.3
BODY -BUILDING FOOD

Fish, Meat and Poultry 246 1 9 3 1.1 210 1 6 5 2.2
Fish and Fish Products 98 n 5 2 1.6 111 1 4 3 2.6
Meat and Meat Products 96 n 2 1 0.7 70 n 1 1 1.4
Poultry 53 n 3 n 1.0 29 n 1 1 2.7
Eggs 15 n n n 0.2 17 n n n 0.5
Milk and Milk Products 63 0 n n n 40 0 0 0 0.0
Whole Milk 46 0 n n n 30 0 0 0 0.0
Milk Products 18 0 0 0 0.0 10 0 0 0 0.0
Dried Beans, Nuts and Seeds 10 n n n 0.4 11 n n n 1.7
REGULATING FOOD
Vegetables 95 1 4 2 1.8 143 1 3 2 1.5
Green, Leafy and Yellow Veg. 29 n 1 n 1.6 39 n 1 1 2.0

Other Vegetables 66 1 3 1 1.9 104 1 2 1 1.3

Fruits 42 n n n n 30 0 n n 0.4
Vitamin C-Rich Fruits 13 0 0 0 0.0 5 0 0 0 0.0
Other Fruits 29 n n n n 25 0 n n 0.4
MISCELLANEOUS 46 n n n n 24 0 0 0 0.0
Beverages 36 n 0 n n 13 0 0 0 0.0
Condiments and Spices 7 n n n 0.1 9 0 0 0 0.0
Others 2 0 0 0 0.0 2 0 0 0 0.0
TOTAL FOOD 849 4 34 12 1.4 874 5.5 37 27 3.1
CAR Cagayan Valley


in gram in gram
ENERGY-GIVING FOOD
Corn and Corn Products 3 0 n n 1.1 10 0 0 0 0.0
Other Cereal Products 23 0 n n 0.5 22 0 n n 0.6
Starchy Roots and Tubers 26 0 0 0 0.0 10 0 1 n 4.5
BODY -BUILDING FOOD

Fish, Meat and Poultry 212 n 2 1 0.5 192 n 3 2 1.0
Fish and Fish Products 82 0 1 1 0.6 96 n 2 1 1.3
Meat and Meat Products 88 n 1 1 0.6 60 0 1 n 0.6
Poultry 42 n 0 n 0.1 36 0 n n 0.7
Eggs 20 n 0 n 0.0 21 n n n 0.4
Milk and Milk Products 38 0 n n 0.1 28 0 0 0 0.0
Whole Milk 30 0 n n 0.1 24 0 0 0 0.0
Milk Products 7 0 0 0 0.0 4 0 0 0 0.0
Dried Beans, Nuts and Seeds 24 n 1 n 1.9 15 1 n n 2.8
REGULATING FOOD

Vegetables 166 1 5 3 2.0 175 2 4 4 2.1
Green, Leafy and Yellow Veg. 55 n 2 1 1.9 46 n 1 1 1.6
Fruits 33 0 n n 0.2 63 n n n 0.1
Other Fruits 28 0 n n 0.2 57 n n n 1.1
MISCELLANEOUS 25 0 n n 0.1 37 0 0 0 0.0
Beverages 16 0 0 0 0.0 24 0 0 0 0.0
Condiments and Spices 8 0 n n 0.2 10 0 0 0 0.0
Others 1 0 0 0 0.0 3 0 0 0 0.0
TOTAL FOOD 946 4 44 27 2.8 969 14 50 39 4.0
203

204
Central Luzon CALABARZON

in gram in gram
ENERGY-GIVING FOOD
Corn and Corn Products 5 0 n n n 5 0 n n 1.8
Other Cereal Products 27 n n n 0.6 31 n 0n n 0.8
Starchy Roots and Tubers 9 n n n 1.1 11 n n n 0.6
Sugars and Syrups 14 n n n 1.0 12 0 0 0 0.0
BODY -BUILDING FOOD

Meat and Meat Products 86 n 1 1 0.7 86 n 1 1 0.9
Poultry 44 n n n 0.6 38 n 1 1 1.5
Eggs 18 n n n 0.9 22 n n n 0.4
Milk and Milk Products 50 n 0 n n 67 0 n n n
Whole Milk 37 n 0 n n 44 0 0 0 0.0
Milk Products 12 0 0 0 0.0 22 0 n n n
REGULATING FOOD
Vegetables 109 1 3 2 1.6 99 2 2 2 1.8

Green, Leafy and Yellow Veg. 30 n 1 n 1.4 28 1 1 1 2.7

Fruits 44 n n n 0.1 46 0 1 n 0.8
Vitamin C-Rich Fruits 9 0 0 0 0.0 8 0 n n 0.2
Other Fruits 35 n n n 0.1 38 0 1 n 0.9
MISCELLANEOUS 34 n n n 0.1 39 n n n 0.1
Beverages 18 n 0 n 0.1 25 n 0 n n
Condiments and Spices 13 0 n n 0.1 11 n n n 0.5
Others 3 0 0 0 0.0 2 0 0 0 0.0
TOTAL FOOD 875 6 32 21 2.4 857 10 21 16 1.8
MIMAROPA Bicol


in gram in gram
ENERGY-GIVING FOOD
Corn and Corn Products 16 0 n n 1.0 21 n 1 1 4.1
Other Cereal Products 18 n n n 0.4 30 n n n 0.7
Starchy Roots and Tubers 9 n n n 2.1 12 n n n 2.5
Sugars and Syrups 15 n 0 n n 13 0 n n 0.1
BODY -BUILDING FOOD

Fish and Fish Products 131 1 4 3 2.2 115 1 2 2 1.5
Meat and Meat Products 29 n n n 0.7 45 n 2 1 2.3
Poultry 11 n n n 1.9 13 n n n 1.1
Eggs 15 n n n 0.7 12 0 n n 1.0
Milk and Milk Products 30 0 0 0 0.0 47 0 0 0 0.0
Whole Milk 24 0 0 0 0.0 33 0 0 0 0.0
Milk Products 5 0 0 0 0.0 14 0 0 0 0.0
Dried Beans, Nuts and Seeds 8 0 n n 0.5 8 n n n 1.9
REGULATING FOOD

Vegetables 138 5 4 5 3.3 118 2 5 4 3.3
Green, Leafy and Yellow Veg. 37 1 1 1 2.7 42 1 2 2 3.7
Fruits 46 n 1 1 1.2 67 2 1 1 1.6
Vitamin C-Rich Fruits 13 0 n n 0.7 6 n n n 2.7
Other Fruits 33 n n n 1.4 61 1 1 1 1.5
MISCELLANEOUS 34 n n n n 30 n n n n
Beverages 23 n 0 n n 19 0 0 0 0.0
Condiments and Spices 11 0 n n 0.1 9 n n n n
Others 1 0 0 0 0.0 3 0 0 0 0.0
TOTAL FOOD 866 14 31 26 3.0 840 9 34 24 2.9
205

206
Western Visayas Central Visayas

in gram in gram
ENERGY-GIVING FOOD
Corn and Corn Products 11 n n n 2.4 96 n 5 3 3.1
Starchy Roots and Tubers 10 0 n n 1.9 16 n n n 0.5
BODY -BUILDING FOOD

Meat and Meat Products 46 1 n 1 1.5 62 n 1 n 0.8
Poultry 25 0 n n 0.4 30 n n n 0.7
Eggs 13 0 n n 0.3 15 n n n 0.2
Whole Milk 28 0 0 0 0.0 28 0 0 0 0.0
Milk Products 4 0 0 0 0.0 7 0 0 0 0.0
REGULATING FOOD
Vegetables 124 1 4 3 2.2 106 1 2 2 1.6
Fruits 34 0 n n 0.1 35 0 0 0 0.0

Other Fruits 24 0 n n 0.1 32 0 0 0 0.0
MISCELLANEOUS 34 0 n n n 41 n n n 0.2
Beverages 22 0 0 0 0.0 30 0 n n n
Condiments and Spices 11 0 n n 0.1 10 n n n 0.7
Others 1 0 0 0 0.0 1 0 0 0 0.0
TOTAL FOOD 882 10 41 29 3.3 844 6 31 20 2.3
Eastern Visayas Zamboanga Peninsula



in gram in gram
ENERGY-GIVING FOOD
Corn and Corn Products 13 n 1 n 2.9 80 n 3 2 1.9
Other Cereal Products 24 n 1 n 1.4 16 0 n n 0.2
Starchy Roots and Tubers 29 1 2 1.5 5.2 23 0 n n 0.5
BODY -BUILDING FOOD

Meat and Meat Products 34 n 2 1 3.4 39 0 n n 0.5
Poultry 15 n 1 n 3.3 27 n 1 n 1.5
Eggs 10 n n n 1.5 10 0 n n 0.1
Whole Milk 29 0 0 0 0.0 23 0 0 0 0.0
Milk Products 4 0 0 0 0.0 4 0 0 0 0.0
Dried Beans, Nuts and Seeds 7 n n n 0.4 7 0 n n 0.2
REGULATING FOOD

Vegetables 82 1 3 2 2.4 96 1 2 1 1.3
Other Vegetables 46 1 1 1 1.7 53 n 1 1 1.2
Fruits 43 n n n 0.3 26 0 n n 0.7
Other Fruits 38 n n n 0.3 25 0 n n 0.7
MISCELLANEOUS 43 n n n 0.3 21 0 n n 0.1
Beverages 32 n n n n 9 0 0 0 0.0
Condiments and Spices 11 n n n 1.1 10 0 n n 0.1
Others n 0 0 0 0.0 2 0 0 0 0.0
TOTAL FOOD 819 10 32 22 2.6 790 3 27 14 1.7
207

208
Northern Mindanao Davao

in gram in gram
ENERGY-GIVING FOOD
Cereals and Cereal Products 370 1.0 26 14 3.8 367 3 28 15 4.1
Rice and Rice Products 270 1.0 18 10 3.7 298 3 24 13 4.3
Corn and Corn Products 84 n 8 4 4.8 53 n 4 2 4.0
Starchy Roots and Tubers 23 n 1 n 1.7 19 n n n 0.2
BODY -BUILDING FOOD

Meat and Meat Products 36 n 1 n 0.9 55 n 1 n 0.7
Poultry 23 n n n 0.3 27 0 n n 0.2
Eggs 16 n n n 0.7 18 0 n n 0.1
Whole Milk 22 0 0 0 0.0 26 0 0 0 0.0
Milk Products 1 0 0 0 0.0 4 0 0 0 0.0
Dried Beans, Nuts and Seeds 6 0 n n 0.1 7 n n n n
REGULATING FOOD
Vegetables 129 n 2 1 0.8 117 n 1 1 0.6
Green, Leafy and Yellow Veg. 60 n 1 1 0.9 46 n 1 n 0.6
Other Vegetables 69 n 1 n 0.7 71 n 1 n 0.6

Fruits 42 0 0 0 0.0 26 0 0 0 0.0
Other Fruits 31 0 0 0 0.0 18 0 0 0 0.0
MISCELLANEOUS 18 n 0 n 0.1 29 n n n n
Beverages 9 0 0 0 0.0 19 0 0 0 0.0
Condiments and Spices 9 n 0 n 0.1 10 n n n 0.1
Others n 0 0 0 0.0 1 0 0 0 0.1
TOTAL FOOD 805 3 32 18 2.2 821 4 32 18 2.1
SOCCSKSARGEN ARMM
in gram in gram
ENERGY-GIVING FOOD
Corn and Corn Products 19 n 1 n 2.1 8 n n n 0.5
Other Cereal Products 12 n n n 0.9 19 0 n n 0.1
Starchy Roots and Tubers 11 n n n 0.9 23 1 0 1 2.3
BODY -BUILDING FOOD

Fish, Meat and Poultry 168 n 5 3 1.5 159 2 8 4 2.7
Meat and Meat Products 37 0 1 n 1.0 16 1 0 n 2.6
Poultry 21 0 1 1 2.5 9 n 0 n 0.2
Eggs 20 n n n 1.4 10 0 n n 0.2
Whole Milk 34 0 0 0 0.0 21 0 0 0 0.0
Milk Products 15 0 0 0 0.0 2 0 0 0 0.0
Dried Beans, Nuts and Seeds 7 0 n n 0.2 7 n 0 n 0.5

REGULATING FOOD
Vegetables 147 n 5 3 1.9 107 n 3 1 1.1
Green, Leafy and Yellow Veg. 56 n 1 n 0.6 31 n 2 1 2.3
Other Vegetables 91 n 4 2 2.6 76 n 1 1 0.7
Fruits 41 0 n n 0.3 31 0 n n 0.6
Other Fruits 32 0 n n 0.4 25 0 n n 0.8
MISCELLANEOUS 25 n 0 0 n 17 n n n 0.5
Beverages 13 0 0 0 0.0 8 0 0 0 0.0
Condiments and Spices 10 n 0 0 n 9 0 n n 1.0
Others 1 0 0 0 0.0 n 0 0 0 0.0
TOTAL FOOD 850 4 42 25 2.9 769 5 33 17 2.2
209
210
Caraga
Food Group/Sub-Group Food
Given Wastage in % of Food
Available Discarded
to Pets gram Available
in gram
ENERGY-GIVING FOOD
Cereals and Cereal Products 395 4 24 13 3.4
Rice and Rice Products 348 4 21 12 3.5
Corn and Corn Products 31 n 2 1 3.5
Other Cereal Products 15 n n n 1.0
Starchy Roots and Tubers 33 n n n 0.4
Sugars and Syrups 10 0 0 0 0.0
Fats and Oils 10 n n n 0.4
BODY -BUILDING FOOD

Fish, Meat and Poultry 178 n 3 2 0.9
Fish and Fish Products 119 n 3 1 1.2
Meat and Meat Products 39 n n n 0.6
Poultry 20 0 n n n
Eggs 19 n n n 1.7
Milk and Milk Products 42 0 0 0 0.0
Whole Milk 31 0 0 0 0.0
Milk Products 11 0 0 0 0.0
Dried Beans, Nuts and Seeds 6 0 n n 0.3
REGULATING FOOD
Vegetables 105 1 4 2 2.3
Green, Leafy and Yellow Veg. 39 n 2 1 2.1
Other Vegetables 66 1 2 2 2.4
Fruits 28 0 n n n
Vitamin C-Rich Fruits 8 0 0 0 0
Other Fruits 20 0 n n n
MISCELLANEOUS 29 n n n 0.2
Beverages 15 0 0 0 0.0
Condiments and Spices 14 n n n 0.3
Others n 0 0 0 0.0
TOTAL FOOD 854 6 31 18 2.1
Appendix 12. Mean one-day per capita food wastage by wealth quintile: Philippines, 2013.
Poorest Poor Middle Rich Richest

Food Group/Sub-Group Food Given Food Given Food Given Food Given Food Given
Available Discarded to Available Discarded to Available Discarded to Available Discarded to Available Discarded to
in gram Pets in gram Pets in gram Pets in gram Pets in gram Pets
ENERGY-GIVING FOOD
Cereals and Cereal Products 363 3 24 368 4 25 356 3 28 331 4 28 314 3 22
Rice and Rice Products 293 3 20 316 4 23 314 3 27 295 4 27 274 3 22
Corn and Corn Products 55 n 3 32 n 2 17 n 1 8 n 1 6 0 n
Other Cereal Products 16 n n 20 n n 25 n n 29 n n 34 n n
Starchy Roots and Tubers 21 n n 14 n n 10 n n 11 n n 15 n n
Sugars and Syrups 11 0 0 12 0 0 12 n n 12 0 0 11 0 n
Fats and Oils 10 n n 12 n n 14 n n 17 n n 23 n n
BODY -BUILDING FOOD

Fish, Meat and Poultry 134 1 3 173 1 2 196 1 4 239 2 7 293 2 5
Fish and Fish Products 101 1 2 106 1 2 109 1 3 110 1 4 120 1 3
Meat and Meat Products 22 n 1 43 n n 57 n 1 84 n 2 119 1 2
Poultry 11 n n 23 n n 30 n 1 45 n 1 54 n 1
Eggs 10 n n 15 n n 18 n n 19 n n 19 n n
Milk and Milk Products 15 0 0 26 0 0 36 n n 57 0 0 93 0 n
Whole Milk 12 0 0 22 0 0 30 n n 43 0 0 62 0 n
Milk Products 2 0 0 4 0 0 7 0 0 14 0 0 31 0 n
7 n n 9 n n 11 n n 11 n n
Seeds 8 n n
REGULATING FOOD
Vegetables 116 1 3 115 1 3 116 1 3 109 1 4 114 1 3
Green, Leafy and Yellow
49 n 1 42 n 1 33 n 1 34 1 1
Veg. 38 n 1
Other Vegetables 68 1 2 73 1 2 78 1 2 76 1 3 80 1 2

Fruits 33 n n 35 n n 33 n n 48 n n 59 n
Vitamin C-Rich Fruits 4 0 n 6 0 n 7 0 0 12 0 0 14 n n
Other Fruits 29 n n 29 n n 27 n n 36 n n 46 n 1
MISCELLANEOUS 27 n n 31 n n 33 n n 38 n n 44 n n
Beverages 18 0 n 21 n n 22 n 0 25 n 0 29 n 0
Condiments and Spices 9 n n 10 n n 10 0 n 11 n n 12 n n
Others 1 0 0 1 0 0 1 0 0 2 0 0 4 0 0
TOTAL FOOD 746 5 30 808 6 31 832 5 36 892 8 40 996 7 31
n (negligible) if less than 0.5 g for food available, discarded and given to pets
211
Appendix 13. Mean one-day per capita food cost and percent (%) of food to total intake:
Philippines, 2013.
Food 95 % Confidence
Percent
Food Group/Sub-Group Cost SE Interval % CV
of total
() LL UL
ENERGY-GIVING FOODS
Cereals and Cereal Products 18.40 0.16 18.09 18.70 0.8 30.5
Rice 12.00 0.12 11.77 12.23 1.0 19.9
Ordinary 11.93 0.12 11.70 12.16 1.0 19.8
Special 0.03 0.01 0.01 0.06 41.0 0.1
Glutinous 0.04 0.01 0.02 0.05 16.8 0.1
Rice Products 0.52 0.03 0.47 0.58 5.2 0.9
Noodles (Bihon) 0.23 0.02 0.20 0.26 7.3 0.4
Rice cakes 0.18 0.02 0.15 0.21 8.9 0.3
Others 0.11 0.01 0.09 0.14 11.5 0.2
Corn 0.68 0.05 0.57 0.78 7.8 1.1
Milled 0.58 0.05 0.48 0.68 8.8 1.0
On the cob 0.09 0.01 0.06 0.12 15.4 0.1
Others 0.01 n 0.01 0.02 26.3 n
Corn Products 0.09 0.02 0.06 0.12 17.1 0.2
Cornstarch n n n 0.01 32.7 n
Others 0.09 0.02 0.06 0.12 17.7 0.1
Other Cereal Products 5.11 0.12 4.87 5.34 2.3 8.5
Pandesal (as flour) 0.81 0.06 0.68 0.93 7.9 1.3
Bread (as flour) 1.25 0.04 1.17 1.33 3.4 2.1
Cookies/biscuits (as flour) 0.65 0.02 0.60 0.70 3.7 1.1
Cakes/pastries (as flour) 0.73 0.06 0.62 0.84 7.6 1.2
Noodles 1.26 0.04 1.18 1.35 3.4 2.1
Flour (in own form) 0.06 0.01 0.04 0.08 17.3 0.1
Others 0.35 0.02 0.31 0.39 6.2 0.6
Starchy Roots and Tubers 0.59 0.03 0.53 0.64 4.4 1.0
Sweet potatoes, tubers and product 0.11 0.01 0.09 0.13 9.1 0.2
Potatoes and products 0.29 0.02 0.25 0.32 6.2 0.5
Cassava and products 0.12 0.01 0.09 0.14 10.9 0.2
Others 0.08 0.01 0.06 0.09 8.6 0.1
Sugars and Syrups 1.29 0.04 1.21 1.38 3.2 2.1
Sugars 0.41 0.01 0.38 0.43 3.1 0.7
Refined (Sugars) 0.14 0.01 0.13 0.16 4.9 0.2
Second class (Sugars) 0.06 n 0.05 0.07 7.3 0.1
Brown (Sugars) 0.20 0.01 0.18 0.22 5.4 0.3
Crude (Sugars) n n n 0.01 31.9 n
Jams and sweets 0.16 0.02 0.13 0.19 9.7 0.3
Softdrinks 0.71 0.04 0.64 0.78 5.0 1.2
Sherbet, icedrop, ice candy, etc 0.01 n 0.01 0.02 14.9 n
Fats and Oils 1.43 0.04 1.35 1.50 2.7 2.4
Cooking oil (vegetable) 0.91 0.02 0.86 0.96 2.5 1.5
Coconut (as fat) 0.22 0.01 0.20 0.25 5.8 0.4
Coconut grated (as fat) 0.01 n 0.01 0.02 23.9 n
Coconut gata (as fat) 0.21 0.01 0.19 0.24 5.9 0.3
Pork drippings and lard 0.01 n 0.01 0.01 16.1 n
Butter (as fat) 0.01 0.01 n 0.02 49.8 n
Margarine 0.02 n 0.02 0.03 13.4 n
Peanut butter 0.11 0.02 0.07 0.15 18.7 0.2
Other fats and oils 0.14 0.02 0.11 0.18 11.9 0.2
Fish, Meat and Poultry 22.95 0.38 22.19 23.70 1.7 38.0
Fresh Fish 7.27 0.15 6.97 7.57 2.1 12.0
Tulingan 0.61 0.04 0.52 0.70 7.3 1.0
Bangus 1.50 0.08 1.35 1.66 5.2 2.5
Galunggong 1.16 0.06 1.05 1.26 4.8 1.9
Dilis buo 0.09 0.01 0.06 0.11 12.4 0.1
Alumahan 0.15 0.02 0.11 0.20 14.6 0.3
Tamban 0.17 0.02 0.13 0.20 10.3 0.3
Dalagang bukid 0.14 0.02 0.10 0.18 14.6 0.2
n (negligible) if: less than 0.005

Percent
of total
() LL UL
Sapsap 0.17 0.04 0.10 0.24 20.8 0.3
Bisugo 0.15 0.02 0.11 0.20 14.3 0.3
Tilapya 1.07 0.06 0.95 1.19 5.7 1.8
Albakora/Tambakol 0.28 0.04 0.21 0.35 12.8 0.5
Balila/Espada 0.01 n n 0.01 55.5 n
Hasa-hasa 0.14 0.02 0.10 0.19 15.0 0.2
Lapu-lapu 0.06 0.02 0.03 0.10 29.1 0.1
Matangbaka 0.30 0.03 0.25 0.36 9.1 0.5
Maya-maya 0.12 0.02 0.07 0.16 19.5 0.2
Salay-salay 0.03 0.01 0.02 0.05 25.8 0.1
Silinyasi/Tunsoy 0.03 0.01 0.01 0.05 29.0 0.1
Tanigi 0.04 0.01 0.02 0.07 32.7 0.1
Other fresh fish & cooked fish recipes 1.05 0.06 0.92 1.17 6.2 1.7
Dried Fish (as fresh fish) 0.72 0.03 0.66 0.78 4.6 1.2
Processed Fish 0.86 0.03 0.79 0.92 3.9 1.4
Bagoong (as fresh fish) 0.08 0.01 0.07 0.09 6.7 0.1
Patis 0.02 n 0.02 0.03 9.7 n
Canned fish, sardines, etc. (as fresh fish) 0.64 0.03 0.58 0.70 4.6 1.1
Smoked fish, all tinapa type (as fresh fish) 0.11 0.01 0.09 0.14 12.3 0.2
Crustaceans and Mollusks 1.11 0.10 0.91 1.30 9.0 1.8
Shrimp (all types) 0.41 0.05 0.32 0.51 11.7 0.7
Crabs 0.19 0.05 0.10 0.29 25.4 0.3
Squid/Octopus 0.24 0.03 0.17 0.30 14.6 0.4
Tahong (mussels) 0.03 0.01 0.01 0.04 32.2 n
Others 0.17 0.06 0.05 0.28 34.3 0.3
Dried and processed (as fresh) 0.04 0.01 0.03 0.05 17.0 0.1
Bagoong (as fresh) 0.03 n 0.02 0.04 12.5 n
Cooked/mixed shellfish dishes 0.00 0.00 0.00 0.00 0.0 0.0
Fresh Meat 6.16 0.16 5.84 6.48 2.7 10.2
Pork 5.35 0.15 5.06 5.65 2.8 8.9
Beef 0.66 0.06 0.54 0.77 9.1 1.1
Carabeef 0.05 0.01 0.02 0.08 30.9 0.1
Other fresh meat 0.10 0.02 0.06 0.14 20.3 0.2
Organ Meat 0.61 0.05 0.52 0.70 7.4 1.0
Pig 0.31 0.03 0.24 0.37 10.7 0.5
Cow 0.04 0.01 0.02 0.07 25.5 0.1
Carabao n n 0.00 0.01 51.1 n
Chicken and other poultry 0.23 0.03 0.17 0.29 12.5 0.4
Other organ meats 0.01 0.01 -0.01 0.03 81.3 n
Organ meat recipes (as fresh) n n n 0.01 80.8 n
Liver spread 0.01 n 0.01 0.02 25.3 n
Processed Meat 2.29 0.08 2.12 2.45 3.7 3.8
Popular processed meat (as fresh) 2.22 0.08 2.06 2.38 3.7 3.7
Canned (as fresh meat) 0.06 0.01 0.04 0.08 17.3 0.1
Cooked meat recipes 0.01 0.01 n 0.02 49.7 n
Poultry 3.93 0.22 3.51 4.35 5.5 6.5
Chicken 3.87 0.21 3.45 4.30 5.5 6.4
Other fowls 0.06 0.01 0.03 0.08 21.4 0.1
Others n n n n 98.1 n
Eggs 1.64 0.04 1.56 1.72 2.5 2.7
Hen's eggs 1.54 0.04 1.46 1.62 2.6 2.5
Duck's eggs 0.09 0.01 0.06 0.11 13.6 0.1
Other eggs 0.01 n 0.01 0.02 28.4 n
Milk and Milk Products 2.82 0.37 2.09 3.55 13.2 4.7
Fresh whole milk 0.05 0.01 0.03 0.07 20.6 0.1
Evaporated filled/recombined/whole milk 0.04 0.01 0.03 0.06 15.8 0.1
Powdered milk (as whole milk) 2.39 0.37 1.66 3.12 15.4 4.0
Infant formula 1.13 0.36 0.42 1.85 32.1 1.9
Whole/full cream 0.35 0.04 0.27 0.43 11.8 0.6
Filled 0.81 0.04 0.74 0.88 4.4 1.3
213
Percent
of total
() LL UL
Skimmed 0.10 0.02 0.07 0.13 15.9 0.2
Condensed milk (as whole milk) 0.02 n 0.01 0.03 19.5 n
Milk products (as whole milk) 0.32 0.03 0.27 0.37 7.9 0.5
Cheese 0.13 0.01 0.10 0.16 11.0 0.2
Other milk products 0.19 0.02 0.15 0.23 11.0 0.3
Dried Beans, Nuts and Seeds 0.69 0.04 0.62 0.75 5.2 1.1
Mungbeans and products 0.33 0.02 0.28 0.37 7.0 0.5
Soybeans and products 0.27 0.02 0.22 0.32 9.1 0.4
Soybeans n n n n 86.3 n
Soysauce 0.22 0.02 0.17 0.26 10.5 0.4
Soybean milk preparations n n n 0.01 59.0 n
Other soybean products 0.05 0.01 0.03 0.07 17.5 0.1
Nuts and products 0.04 0.01 0.02 0.05 15.7 0.1
Peanuts 0.03 n 0.02 0.04 15.2 n
Other nuts and products 0.01 n n 0.01 47.5 n
Other dried beans/seeds and product 0.05 0.01 0.04 0.07 16.6 0.1
REGULATING FOODS . .
Green Leafy and Yellow Vegetables 1.57 0.05 1.48 1.66 2.9 2.6
Green leafy vegetables 1.00 0.04 0.93 1.06 3.5 1.6
Sweet potato tops 0.11 0.01 0.10 0.13 5.1 0.2
Kangkong 0.12 0.01 0.10 0.14 7.3 0.2
Malunggay 0.25 0.02 0.21 0.29 7.4 0.4
Alugbati 0.08 0.01 0.06 0.11 15.6 0.1
Pechay 0.14 0.01 0.12 0.16 6.9 0.2
Gabi leaves 0.07 0.01 0.05 0.09 15.7 0.1
Other green leafy and cooked vegetables 0.22 0.01 0.20 0.24 4.9 0.4
Squash fruit 0.35 0.03 0.29 0.41 8.3 0.6
Carrot and other yellow vegetables 0.23 0.01 0.20 0.25 5.2 0.4
Vitamin C-Rich Foods 0.60 0.03 0.54 0.66 5.2 1.0
Tomatoes 0.23 0.01 0.21 0.25 4.7 0.4
Mango (green, semi-ripe and ripe) 0.17 0.02 0.13 0.20 11.9 0.3
Papaya (semi-ripe and ripe) 0.03 0.01 0.02 0.05 20.9 0.1
Citrus fruits 0.12 0.02 0.08 0.16 16.4 0.2
Others 0.05 0.01 0.04 0.07 13.1 0.1
Other Fruits and Vegetables 4.37 0.09 4.19 4.55 2.1 7.2
Other Fruits 1.08 0.05 0.98 1.18 4.6 1.8
Bananas 0.69 0.03 0.63 0.76 4.9 1.1
Watermelon 0.03 0.01 n 0.05 42.2 n
Melon 0.01 n n 0.02 59.0 n
Jackfruit 0.01 n n 0.01 26.2 n
Pineapple 0.07 0.01 0.04 0.10 21.5 0.1
Young coconut 0.05 0.01 0.03 0.07 23.7 0.1
Kaimito 0.01 n n 0.01 53.3 n
All other fruits 0.22 0.02 0.17 0.26 10.1 0.4
Other Vegetables 3.05 0.07 2.92 3.18 2.2 5.0
Eggplant 0.38 0.02 0.35 0.41 4.0 0.6
Stringbeans 0.30 0.01 0.27 0.33 4.8 0.5
Abitsuelas 0.08 0.02 0.03 0.12 29.9 0.1
Other fresh leguminous pods 0.04 0.01 0.03 0.05 14.0 0.1
Jackfruit (unripe) 0.07 0.01 0.05 0.09 12.5 0.1
Gourds (bottle and sponge) 0.15 0.01 0.13 0.18 7.3 0.3
Green papaya 0.11 0.01 0.10 0.13 7.3 0.2
Cabbage 0.24 0.01 0.21 0.26 5.6 0.4
Ginger 0.08 n 0.07 0.09 4.6 0.1
Ampalaya (bittergourd) fruit 0.23 0.01 0.20 0.26 6.6 0.4
Sayote (fruit) 0.15 0.01 0.13 0.17 7.7 0.2
Okra 0.14 0.01 0.13 0.15 4.7 0.2
Gabi stalk 0.04 0.01 0.02 0.05 18.7 0.1
Onion 0.37 0.01 0.35 0.39 2.6 0.6
Garlic 0.23 0.01 0.30 0.25 5.6 0.4

95 %
Food
Confidence Percent
Food Group/Sub-Group Cost SE % CV
Interval of total
()
LL UL
Bamboo shoot 0.06 0.01 0.04 0.08 16.0 0.1
Pepper (all variety) 0.10 0.01 0.09 0.11 6.3 0.2
Banana heart 0.07 0.01 0.05 0.09 16.8 0.1
All other vegetables 0.21 0.02 0.17 0.25 9.4 0.4
Cooked mixed vegetables n n n n 100.0 n
Canned and processed fruits/vegetables (as fresh) 0.24 0.02 0.20 0.28 8.6 0.4
Fruit juices 0.05 0.01 0.03 0.08 26.1 0.1
Other canned and processed fruits (as fresh) 0.04 0.01 0.03 0.06 17.8 0.1
Canned and processed vegetables (as fresh) 0.15 0.01 0.12 0.17 8.8 0.2
MISCELLANEOUS 4.05 0.08 3.89 4.20 2.0 6.7
Salt 0.10 0.01 0.09 0.11 5.7 0.2
Coffee 1.77 0.04 1.69 1.86 2.4 2.9
Tuba 0.03 0.01 0.01 0.05 34.2 n
Vinegar 0.16 0.01 0.14 0.19 7.2 0.3
Vetsin 0.07 n 0.07 0.08 3.4 0.1
Alcoholic beverages 0.27 0.04 0.19 0.36 15.2 0.5
Cacao and chocolate-based beverage 0.36 0.02 0.32 0.40 5.9 0.6
Other beverages 0.60 0.04 0.53 0.68 6.5 1.0
Soups 0.02 n 0.01 0.03 32.5 n
Condiments and spices 0.35 0.01 0.32 0.37 3.8 0.6
Others 0.31 0.02 0.27 0.35 6.4 0.5
Total Food Cost 60.39 0.69 59.03 61.74 1.1 100.0
215
Appendix 14. Mean and percentage contribution of food groups to energy and nutrient intake:
Philippines 2013.
Energy Protein Fats
Food Group/Sub-Group (1810 kcal) (56.5 g) (38 g)
Mean % cont Mean % cont Mean % cont

Cereals and Cereal Products 1229 67.9 26.5 46.9 6 15.6
Rice 984 54.4 20.5 36.3 1 3.7
Ordinary 981 54.2 20.4 36.1 1 3.7
Special 1 0.1 n 0.1 n n
Glutinous 2 0.1 n 0.1 n n
Rice Products 18 1.0 0.3 0.4 n 0.2
Noodles (Bihon) 9 0.5 0.1 0.2 n n
Rice cakes 6 0.3 0.1 0.1 n 0.1
Others 3 0.2 0.1 0.1 n 0.1
Corn 68 3.8 1.6 2.8 n 0.7
Milled 66 3.7 1.5 2.7 n 0.7
On the cob 1 0.1 n 0.1 n n
Others n n n n n n
Corn products 2 0.1 n n n 0.2
Cornstarch n n n n n n
Others 2 0.1 n n n 0.2
Other Cereal Products 158 8.7 4.2 7.4 4 10.7
Pandesal (as flour) 31 1.7 0.9 1.7 n 1.0
Bread (as flour) 47 2.6 1.4 2.5 1 2.0
Cookies/biscuits (as flour) 16 0.9 0.3 0.5 1 1.7
Cakes/pastries (as flour) 14 0.8 0.2 0.4 n 1.2
Noodles 41 2.3 1.1 1.9 2 4.4
Flour (in own form) 2 0.1 0.1 0.1 n n
Others 7 0.4 0.2 0.3 n 0.4
Starchy Roots and Tubers 15 0.8 0.2 0.3 n 0.2
Sweet potatoes, tubers and product 4 0.2 n 0.1 n 0.1
Potatoes and products 3 0.2 0.1 0.1 n 0.1
Cassava and products 5 0.3 n n n n
Others 3 0.2 n 0.1 n n
Sugars and Syrups 43 2.4 n 0.1 n 0.3
Sugars 31 1.7 n n n n
Refined 9 0.5 0.0 0.0 0 0.0
Second class 5 0.3 0.0 0.0 0 0.0
Brown 16 0.9 n n n n
Crude n n n n n n
Jams and Sweet 3 0.2 n 0.1 n 0.2
Softdrinks 9 0.5 0.0 0.0 n 0.1
Sherbet, ice drop, ice candy, etc. n n n n n n
Fats and Oils 109 6.0 0.4 0.7 12 31.4
Cooking oil (vegetable) 86 4.8 0.0 0.0 10 25.4
Coconut (as fat) 15 0.8 0.2 0.4 2 4.0
Coconut grated (as fat) 1 n n n n 0.2
Coconut gata (as fat) 14 0.8 0.2 0.4 1 3.8
Pork drippings and lard 1 0.1 n n n 0.4
Butter (as fat) n n n n n 0.1
Margarine 1 n n n n 0.2
Peanut butter 2 0.1 0.1 0.1 n 0.4
Other fats and oils 4 0.2 0.1 0.2 n 0.9

Fish, Meat and Poultry 240 13.3 22.9 40.6 16 42.2
Fresh fish 41 2.3 7.4 13.2 1 3.3
Tulingan 4 0.2 0.8 1.4 n 0.2
Bangus 10 0.6 1.5 2.6 n 1.3
Galunggong 6 0.3 1.1 2.0 n 0.3
n (negligible) if: less than 0.5 kcal for energy
less than 0.5 g for fats

Energy Protein Fats
Dilis buo 1 n 0.2 0.3 n n
Alumahan 1 0.1 0.2 0.3 n 0.1
Tamban 1 0.1 0.2 0.4 n 0.1
Dalagang bukid 1 0.1 0.2 0.3 n 0.1
Sapsap 1 n 0.1 0.2 n n
Bisugo 1 n 0.1 0.3 n n
Tilapya 6 0.3 0.9 1.7 n 0.5
Albakora/Tambakol 1 0.1 0.3 0.6 n 0.1
Balila/Espada n n n n n n
Hasa-hasa 1 n 0.1 0.3 n n
Lapu-lapu n n n 0.1 n n
Matangbaka 2 0.1 0.3 0.5 n 0.1
Maya-maya n n 0.1 0.1 n n
Salay-salay n n n 0.1 n n
Silinyasi/Tunsoy n n 0.1 0.1 n n
Tanigi n n n 0.1 n n
Other fresh fish & cooked fish recipes 5 0.3 1.0 1.8 n 0.3
Dried fish (as fresh fish) 8 0.4 1.6 2.8 n 0.5
Processed fish 10 0.5 1.1 2.0 n 1.3
Bagoong (as fresh fish) 1 0.1 0.3 0.5 n 0.1
Patis n n n 0.1 n n
Canned fish, sardines, etc. (as fresh fish) 7 0.4 0.6 1.1 n 1.2
Smoked fish (all tinapa type) 1 0.1 0.2 0.3 n 0.1
Crustaceans and molluscs 5 0.3 0.9 1.5 n 0.2
Shrimp (all types) 1 0.1 0.3 0.4 n n
Crabs 1 n 0.1 0.2 n 0.1
Squid/octopus 1 0.1 0.3 0.5 n n
Tahong (mussels) 1 n n 0.1 n 0.1
Others 1 n 0.1 0.1 n n
Dried and processed (as fresh) n n 0.1 0.1 n n
Bagoong, alamang etc. (as fresh) n n n 0.1 n n
Cooked/Mixed shellfish dishes 0 0.0 0.0 0.0 0 0.0
Fresh meat 100 5.5 5.4 9.7 9 23.2
Pork 95 5.3 4.6 8.2 8 22.6
Beef 5 0.3 0.7 1.2 n 0.5
Carabeef n n 0.1 0.1 n n
Other fresh meat n n 0.1 0.2 n n
Organ meat 6 0.3 0.8 1.4 n 0.5
Pig 3 0.2 0.4 0.8 n 0.2
Cow n n n 0.1 n n
Carabao n n n n n n
Chicken and other poultry 2 0.1 0.3 0.6 n 0.2
Other organ meats n n n n n n
Organ meat recipes (as fresh) n n n n n n
Liver spread n n n n n n
Processed meat (as fresh) 38 2.1 1.8 3.3 3 8.2
Popular processed meat (as fresh meat) 37 2.0 1.8 3.2 3 8.0
Canned (as fresh meat) 1 0.1 n 0.1 n 0.2
Cooked meat recipes n n n n n n
Poultry 32 1.8 3.9 6.8 2 4.9
Chicken 32 1.7 3.8 6.7 2 4.9
Other fowls n n n 0.1 n 0.1
Others n n n n n n
Eggs 23 1.3 1.8 3.1 2 4.2
Hen's eggs 22 1.2 1.7 3.0 1 4.0
Duck's eggs 1 0.1 0.1 0.1 n 0.2
Other eggs n n n n n n
217
Energy Protein Fats

Milk and Milk Products 25 1.4 1.1 2.0 1 3.3
Fresh whole milk n n n n n 0.1
Evaporated filled/ recombined/whole milk 1 n n 0.1 n 0.1
Powdered milk (as whole milk) 21 1.2 1.0 1.7 1 2.7
Infant formula 5 0.3 0.2 0.3 n 0.7
Whole/full cream 3 0.2 0.1 0.2 n 0.3
Filled 12 0.7 0.6 1.1 1 1.8
Skimmed 1 n 0.1 0.1 n n
Condensed milk (as whole milk) n n n n n n
Milk products (as whole milk) 3 0.2 0.1 0.2 n 0.4
Cheese 1 0.1 0.1 0.1 n 0.2
Other milk products 2 0.1 0.0 0.1 n 0.2
Human milk 0 0.0 0.0 0.0 0 0.0
Dried Beans, Nuts and Seeds 18 1.0 1.1 1.9 n 0.5
Mungbeans and products 11 0.6 0.7 1.2 n 0.1
Soybeans and products 4 0.2 0.2 0.4 n 0.2
Soybeans n n n n n n
Soysauce 3 0.2 0.1 0.2 n n
Soybean milk preparations n n n n n n
Other soybean products 1 0.1 0.1 0.2 n 0.1
Nuts and products 1 0.1 n 0.1 n 0.2
Peanuts 1 0.1 n 0.1 n 0.2
Other nuts and products n n n n n n
Other dried beans/seeds and product 2 0.1 0.1 0.2 n 0.1
REGULATING FOOD
Green, Leafy and Yellow Vegetables 12 0.7 0.7 1.2 n 0.5
Green, leafy vegetables 7 0.4 0.5 0.9 n 0.3
Sweet potato tops 1 0.1 0.1 0.1 n n
Kangkong 1 n 0.1 0.1 n n
Malunggay 2 0.1 0.2 0.3 n n
Alugbati n n n 0.1 n n
Pechay 1 n n 0.1 n n
Gabi leaves 1 n n 0.1 n n
Other green leafy and cooked vegetables 1 0.1 0.1 0.2 n 0.1
Squash fruit 4 0.2 0.1 0.2 n 0.1
Carrot and other yellow vegetables 1 0.1 0.0 0.1 n n
Vitamin C-Rich Food 4 0.2 0.1 0.1 n 0.1
Tomatoes 1 0.1 n 0.1 n n
Mango (green, semi-ripe and ripe) 2 0.1 n n n n
Papaya (semi-ripe and ripe) n n n n n n
Citrus fruits n n n n n n
Others 1 n n n n n
Other Fruits and Vegetables 43 2.4 1.1 2.0 n 0.9
Other fruits 21 1.2 0.2 0.4 n 0.5
Bananas 18 1.0 0.2 0.3 n 0.3
Watermelon n n n n n n
Melon n n n n n n
Jackfruit n n n n n n
Pineapple 1 n n n n n
Young coconut n n n n n n
Kaimito n n n n n n
All other fruits 2 0.1 n n n 0.2
Other vegetables 20 1.1 0.9 1.6 n 0.4
Eggplant 3 0.1 0.1 0.2 n n
String beans 3 0.2 0.2 0.4 n n
Abitsuelas n n n n n n
Other fresh leguminous pods n n n n n n

Energy Protein Fats

Jackfruit (unripe) 1 0.1 n 0.1 n n
Gourds (bottle and sponge) 1 0.1 n n n n
Green papaya 1 0.1 n 0.1 n n
Cabbage 1 0.1 0.1 0.1 n n
Ginger n n n n n n
Ampalaya (bitter gourd) fruit 1 0.1 n 0.1 n n
Sayote fruit 1 0.1 n n n n
Okra 1 n n 0.1 n n
Gabi stalk n n n n n n
Onion 2 0.1 0.1 0.1 n n
Garlic 2 0.1 0.1 0.2 n n
Bamboo shoot 1 n n 0.1 n n
Pepper (all variety) n n n n n n
Banana heart 1 n n n n n
All other vegetables 1 0.1 0.1 0.1 n n
Cooked mixed vegetables n n n n n n
Canned and processed fruits and vegetables (as fresh) 2 0.1 n n n 0.1
Fruit juices n n n n n n
Other canned and processed fruits (as fresh) 1 n n n n 0.1
Canned and processed vegetables (as fresh) 1 n n n n n
MISCELLANEOUS 49 2.7 0.6 1.0 0 0.7
Salt 5 0.3 0.0 0.0 0 0.0
Coffee 21 1.1 0.3 0.6 n 0.1
Tuba 1 n n n n n
Vinegar n n n n n n
Vetsin 0 0.0 0.0 0.0 0 0.0
Alcoholic beverages 3 0.2 n n n 0.0
Cacao and chocolate-based beverage 5 0.3 0.2 0.3 n 0.4
Other beverages 7 0.4 n n n 0.1
Soups n n n n n n
Condiments and spices 3 0.2 n n n n
Others 4 0.2 n 0.1 n n
TOTAL FOOD 1810 100.0 56.5 100.0 38 100.0
219
Food Group/Sub-Group (311g) (9.4 mg) (519.5 mcg RE)

Cereals and Cereal Products 268 86.1 4.3 46.1 28.4 5.5
Rice 222 71.5 2.8 29.5 n n
Ordinary 221 71.3 2.8 29.4 0.0 0.0
Special n 0.1 n n n n
Glutinous n 0.1 n 0.1 n n
Rice Products 4 1.3 0.1 1.2 0.4 0.1
Noodles (Bihon) 2 0.7 n 0.5 0.0 0.0
Rice cakes 1 0.4 0.1 0.5 n n
Others 1 0.2 n 0.1 0.4 0.1
Corn 15 4.8 0.1 1.0 0.3 0.1
Milled 14 4.7 0.1 0.9 0.3 0.1
On the cob n 0.1 n 0.1 0.1 n
Others n n n n n n
Corn products n 0.1 n 0.2 0.7 0.1
Cornstarch n n n n 0.0 0.0
Others n 0.1 n 0.1 0.7 0.1
Other Cereal Products 26 8.5 1.3 14.3 27.0 5.2
Pandesal (as flour) 6 1.9 0.3 3.0 0.0 0.0
Bread (as flour) 9 2.8 0.4 4.5 6.1 1.2
Cookies/biscuits (as flour) 2 0.8 0.1 0.7 1.4 0.3
Cakes/pastries (as flour) 2 0.7 0.1 1.2 4.8 0.9
Noodles 6 1.9 0.4 4.2 13.5 2.6
Flour (in own form) n 0.1 n 0.2 0.0 0.0
Others 1 0.4 0.1 0.6 1.2 0.2
Starchy Roots and Tubers 3 1.1 0.1 1.3 1.2 0.2
Sweet potatoes, tubers and product 1 0.3 n 0.3 0.9 0.2
Potatoes and products 1 0.2 n 0.3 0.3 0.1
Cassava and products 1 0.4 n 0.5 n n
Others 1 0.2 n 0.2 0.1 n
Sugars and Syrups 10 3.3 0.0 0.3 0.3 n
Sugars 8 2.5 n 0.2 0.0 0.0
Refined 2 0.7 n n 0.0 0.0
Second class 1 0.4 n n 0.0 0.0
Brown 4 1.3 n 0.2 0.0 0.0
Crude n n n n 0.0 0.0
Jams and Sweet n 0.2 n 0.1 0.3 n
Softdrinks 2 0.7 n n 0.0 0.0
Fats and Oils n 0.1 0.1 0.8 3.1 0.6
Cooking oil (vegetable) n n n n 0.7 0.1
Coconut (as fat) n n 0.1 0.7 0.0 0.0
Coconut grated (as fat) n n n n 0.0 0.0
Coconut gata (as fat) n n 0.1 0.7 0.0 0.0
Pork drippings and lard n n 0.0 0.0 0.0 0.0
Butter (as fat) 0 0.0 n n 0.1 n
Margarine n n n n 1.4 0.3
Peanut butter n n n n 0.0 0.0
Other fats and oils n n n 0.1 0.9 0.2

Fish, Meat and Poultry 1 0.5 1.9 20.4 308.6 59.4
Fresh fish n n 0.4 4.2 32.7 6.3
Tulingan 0 0.0 n 0.4 2.9 0.6
Bangus 0 0.0 0.1 1.0 10.2 2.0
Galunggong 0 0.0 0.1 0.7 3.5 0.7
Dilis buo n n n 0.1 0.8 0.2

Alumahan 0 0.0 n 0.1 0.3 0.1
Tamban n n n 0.2 0.4 0.1
Dalagang bukid 0 0.0 n 0.1 0.2 n
Sapsap 0 0.0 n n 0.4 0.1
Bisugo 0 0.0 n n 0.5 0.1
Tilapya 0 0.0 n 0.4 3.4 0.7
Albakora/Tambakol 0 0.0 n 0.1 2.0 0.4
Balila/Espada 0 0.0 n n n n
Hasa-hasa 0 0.0 n 0.1 0.7 0.1
Lapu-lapu 0 0.0 n n 0.1 n
Matangbaka 0 0.0 n 0.2 2.1 0.4
Maya-maya 0 0.0 n n 0.1 n
Salay-salay 0 0.0 n n 0.1 n
Silinyasi/Tunsoy n n n n 0.1 n
Tanigi 0 0.0 n n 0.5 0.1
Other fresh fish & cooked fish recipes n n n 0.5 4.6 0.9
Dried fish (as fresh fish) n n 0.1 1.3 4.1 0.8
Processed fish n 0.1 0.2 1.8 4.9 0.9
Bagoong (as fresh fish) 0 0.0 0.1 1.1 1.2 0.2
Patis n n n 0.4 n n
Canned fish, sardines, etc. (as fresh fish) n 0.1 n 0.1 1.7 0.3
Smoked fish (all tinapa type) n n n 0.2 1.9 0.4
Crustaceans and molluscs n n 0.2 1.6 13.5 2.6
Shrimp (all types) n n n 0.4 1.3 0.2
Crabs n n n 0.1 4.7 0.9
Squid/octopus 0 0.0 n 0.2 3.4 0.6
Tahong (mussels) n n n 0.1 1.4 0.3
Others n n n 0.4 1.1 0.2
Dried and processed (as fresh) n n n 0.1 0.3 0.1
Bagoong, alamang etc. (as fresh) n n n 0.2 1.4 0.3
Cooked/Mixed shellfish dishes 0 0.0 0.0 0.0 0.0 0.0
Fresh meat n n 0.4 4.3 19.7 3.8
Pork n n 0.3 3.3 18.4 3.5
Beef n n 0.1 0.9 0.8 0.2
Carabeef 0 0.0 n 0.1 0.3 0.1
Other fresh meat n n n 0.1 0.2 n
Organ meat n 0.1 0.2 2.6 220.1 42.4
Pig n n 0.2 1.8 94.8 18.2
Cow n n n 0.1 2.5 0.5
Carabao n n n n 0.1 n
Chicken and other poultry n n 0.1 0.6 113.5 21.8
Other organ meats n n n n 4.1 0.8
Organ meat recipes (as fresh) 0 0.0 n n n n
Liver spread n n n n 5.1 1.0
Processed meat (as fresh) 1 0.2 0.2 2.1 5.6 1.1
Popular processed meat(as fresh meat) 1 0.2 0.2 2.1 5.5 1.1
Canned (as fresh meat) n n n 0.1 0.1 n
Poultry n n 0.2 2.5 8.0 1.5
Chicken n n 0.2 2.4 7.8 1.5
Other fowls 0 0.0 n 0.1 0.1 n
Others n n n n 0.0 0.0
Eggs n 0.1 0.4 4.2 42.7 8.2
Hen's eggs n 0.1 0.4 4.0 40.3 7.8
Duck's eggs n n n 0.1 2.2 0.4
Other eggs n n n n 0.2 n

221
Milk and Milk Products 2 0.7 0.1 1.5 29.7 5.7
Fresh whole milk n n n n 0.2 n
Evaporated filled/ recombined/whole milk n n n n 0.8 0.2
Powdered milk (as whole milk) 2 0.6 0.1 1.4 26.0 5.0
Infant formula 1 0.2 0.1 0.8 4.5 0.9
Whole/full cream n 0.1 n 0.4 2.4 0.5
Filled 1 0.3 n 0.1 17.8 3.4
Skimmed n n n 0.1 1.3 0.2
Condensed milk (as whole milk) n n n n 0.3 0.1
Milk products (as whole milk) n 0.1 n 0.1 2.4 0.5
Cheese n n n n 1.8 0.4
Other milk products n 0.1 n 0.1 0.5 0.1
Human milk 0 0.0 0.0 0.0 0.0 0.0
Dried Beans, Nuts and Seeds 3 1.0 0.4 4.0 0.5 0.1
Mungbeans and products 2 0.7 0.2 1.7 0.2 n
Soybeans and products 1 0.2 0.2 1.9 0.1 n
Soybeans n n n n 0.0 0.0
Soysauce 1 0.2 0.2 1.7 0.0 0.0
Other soybean products n n n 0.2 n n
Nuts and products n n n 0.1 n n
Peanuts n n n 0.1 n n
Other nuts and products n n n n 0.0 0.0
Other dried beans/seeds and product n 0.1 n 0.3 0.3 0.1
REGULATING FOOD
Green, Leafy and Yellow Vegetables 2 0.6 0.7 7.7 70.7 13.6
Green, leafy vegetables 1 0.3 0.6 6.5 47.4 9.1
Sweet potato tops n 0.1 0.1 0.9 5.3 1.0
Kangkong n n 0.1 1.0 4.4 0.8
Malunggay n 0.1 0.1 1.2 16.5 3.2
Alugbati n n 0.1 0.8 3.3 0.6
Pechay n n 0.1 0.7 2.2 0.4
Gabi leaves n n n 0.5 5.8 1.1
Other green leafy and cooked vegetables n 0.1 0.1 1.4 9.9 1.9
Squash fruit 1 0.2 0.1 0.6 6.3 1.2
Carrot and other yellow vegetables n 0.1 0.1 0.5 17.1 3.3
Vitamin C-Rich Food 1 0.3 0.1 0.8 3.4 0.7
Tomatoes n 0.1 n 0.4 1.3 0.3
Mango (green, semi-ripe and ripe) n 0.1 n 0.1 1.7 0.3
Papaya (semi-ripe and ripe) n n n 0.1 0.3 0.1
Citrus fruits n n n 0.1 n n
Others n 0.1 n 0.1 n n
Other Fruits and Vegetables 9 2.8 0.6 6.4 7.5 1.4
Other fruits 5 1.5 0.2 1.7 2.3 0.5
Bananas 4 1.3 0.1 1.4 2.1 0.4
Melon n n n n 0.1 n
Pineapple n n n n n n
Young coconut n n n n 0.0 0.0
Kaimito n n n n n n
All other fruits n 0.1 n 0.2 0.1 n
Other vegetables 4 1.2 0.4 4.5 4.8 0.9
Eggplant 1 0.2 0.1 0.6 0.6 0.1
String beans n 0.2 0.1 0.6 1.4 0.3
Abitsuelas n n n 0.1 0.3 n
Other fresh leguminous pods n n n 0.1 0.2 n



Jackfruit (unripe) n 0.1 n 0.1 0.0 n
Gourds (bottle and sponge) n 0.1 n 0.3 0.1 n
Green papaya n 0.1 n 0.1 0.0 0.0
Cabbage n 0.1 n 0.3 0.1 n
Ginger n n n 0.2 0.0 0.0
Ampalaya (bitter gourd) fruit n 0.1 n 0.3 0.6 0.1
Sayote fruit n 0.1 n 0.2 0.1 n
Okra n 0.1 n 0.2 0.3 0.1
Gabi stalk n n n 0.2 0.2 n
Onion n 0.1 n 0.2 n n
Garlic n 0.1 n 0.2 0.0 0.0
Bamboo shoot n n n 0.1 n n
Pepper (all variety) n n n 0.1 0.5 0.1
Banana heart n n n 0.1 0.4 0.1
All other vegetables n 0.1 n 0.5 0.1 n
Cooked mixed vegetables n n n n 0.0 0.0
Canned and processed fruits and vegetables (as fresh) n 0.1 n 0.2 0.4 0.1
Fruit juices n n n n 0.2 n
Other canned and processed fruits (as fresh) n n n n n n
Canned and processed vegetables (as fresh) n n n 0.2 0.2 n
MISCELLANEOUS 10 3.3 0.6 6.4 23.5 4.5
Salt 1 0.4 0.2 2.3 0.0 0.0
Coffee 5 1.5 n 0.2 n n
Tuba n n n n 0.0 0.0
Vinegar n n n 0.3 0.0 0.0
Vetsin 0 0.0 0.0 0.0 0.0 0.0
Alcoholic beverages n n n n 0.0 0.0
Cacao and chocolate-based beverage 1 0.3 0.2 2.6 17.2 3.3
Other beverages 2 0.5 n 0.3 2.6 0.5
Soups n n n n n n
Condiments and spices 1 0.2 n 0.3 3.7 0.7
Others 1 0.3 n 0.3 0.1 n
TOTAL FOOD 311 100.0 9.4 100.0 519.5 100.0
223
Food Group/Sub-Group (0.39 g) (0. 82 mg) (0.75 mg)

Cereals and Cereal Products 0.11 26.6 0.45 54.2 0.23 31.0
Rice 0.07 18.9 0.28 34.1 0.14 18.4
Ordinary 0.07 18.8 0.28 33.8 0.14 18.4
Special n n n 0.2 n n
Glutinous n n n 0.1 n n
Rice Products n 0.3 n 0.1 n 0.3
Noodles (Bihon) n 0.1 n n n n
Rice cakes n 0.1 n 0.1 n n
Others n 0.2 n 0.1 n 0.2
Corn n 0.6 0.02 2.2 0.01 1.3
Milled n 0.6 0.02 1.9 0.01 1.2
On the cob n n n 0.3 n 0.1
Others n n n n n n
Corn products n 0.1 n 0.1 n 0.1
Cornstarch n n n n 0.00 0.0
Others n 0.1 n 0.1 n 0.1
Other Cereal Products 0.03 6.8 0.15 17.8 0.08 10.9
Pandesal (as flour) n 0.6 0.02 2.6 0.01 1.9
Bread (as flour) 0.01 2.1 0.03 3.8 0.02 2.6
Cookies/biscuits (as flour) n 0.5 n 0.6 n 0.7
Cakes/pastries (as flour) n 1.0 0.01 0.8 n 0.6
Noodles 0.01 1.8 0.08 9.4 0.04 4.7
Flour (in own form) n 0.1 n n n 0.1
Others n 0.6 n 0.6 n 0.4
Starchy Roots and Tubers 0.01 1.4 0.01 1.5 n 0.6
Sweet potatoes, tubers and product n 0.7 n 0.4 n 0.2
Potatoes and products n 0.3 n 0.4 n 0.2
Cassava and products n 0.2 n 0.2 n 0.1
Others n 0.2 n 0.4 n 0.1
Sugars and Syrups 0.01 2.0 n n n 0.4
Sugars 0.01 1.5 n n n 0.3
Refined n n 0.00 0.0 n n
Second class n n 0.00 0.0 0.00 0.0
Brown 0.01 1.5 0.00 0.0 n 0.3
Crude n n n n n n
Jams and Sweet n 0.3 n n n 0.1
Softdrinks n 0.1 0.00 0.0 n n
Fats and Oils n 0.4 0.22 26.4 n 0.4
Cooking oil (vegetable) n n 0.00 0.0 n n
Coconut (as fat) n 0.2 n 0.1 n 0.1
Coconut grated (as fat) n n n n n n
Coconut gata (as fat) n 0.2 n 0.1 n 0.1
Pork drippings and lard 0.00 0.0 0.00 0.0 0.00 0.0
Butter (as fat) n n n n n n
Margarine n n n 0.5 n 0.3
Peanut butter n 0.1 n n n n
Other fats and oils n 0.1 n n n n

Fish, Meat and Poultry 0.12 30.3 0.20 24.8 0.26 35.3
Fresh fish 0.03 7.7 0.03 3.4 0.05 7.2
Tulingan n 0.3 0.01 1.0 0.01 1.0
Bangus n 0.8 n 0.2 0.01 1.0
Galunggong n 0.9 0.01 1.0 0.01 1.3
Dilis buo 0.01 2.2 n 0.0 n 0.2

Alumahan n 0.1 n 0.1 n 0.2
Tamban n 0.4 n n n 0.3
Dalagang bukid n 0.1 n 0.1 n 0.1
Sapsap n 0.1 n n n 0.1
Bisugo n 0.2 n n n n
Tilapya n 1.0 n 0.4 0.01 1.4
Albakora/Tambakol n 0.2 n n n 0.4
Balila/Espada n n n n n n
Hasa-hasa n 0.1 n 0.1 n 0.1
Lapu-lapu n 0.0 n n n n
Matangbaka n 0.2 n 0.2 n 0.4
Maya-maya n n n n n n
Salay-salay n n n n n n
Silinyasi/Tunsoy n 0.2 n n n n
Tanigi n n n n n n
Other fresh fish & cooked fish recipes n 0.8 n 0.3 n 0.6
Dried fish (as fresh fish) 0.03 6.5 n 0.1 0.01 0.8
Processed fish 0.02 5.2 n 0.2 0.01 1.9
Bagoong (as fresh fish) 0.01 2.5 n n n 0.3
Patis n n 0.00 0.0 n n
Canned fish, sardines, etc. (as fresh fish) 0.01 2.3 n 0.1 0.01 1.4
Smoked fish (all tinapa type) n 0.3 n 0.1 n 0.2
Crustaceans and molluscs 0.02 4.9 n 0.3 0.01 1.0
Shrimp (all types) 0.01 1.3 n 0.1 n 0.2
Crabs n 1.2 n 0.1 n 0.4
Squid/octopus n 0.2 n n n 0.1
Tahong (mussels) n 0.1 n 0.1 n n
Others n 1.2 n n n 0.2
Dried and processed (as fresh) n 0.3 n n n n
Bagoong, alamang etc. (as fresh) n 0.6 n n n 0.1
Cooked/Mixed shellfish dishes 0.00 0.0 0.00 0.0 0.00 0.0
Fresh meat 0.01 2.1 0.13 15.9 0.06 7.8
Pork 0.01 1.7 0.13 15.5 0.05 6.7
Beef n 0.4 n 0.4 0.01 0.8
Carabeef n n n n n 0.1
Other fresh meat n n n 0.1 n 0.2
Organ meat n 0.3 0.01 1.1 0.09 11.4
Pig n 0.1 n 0.5 0.03 3.5
Cow n n n n n 0.1
Carabao n n n n n n
Chicken and other poultry n 0.1 n 0.5 0.06 7.6
Other organ meats n n n n n 0.1
Organ meat recipes (as fresh) n n n n n n
Liver spread n n n n n n
Processed meat (as fresh) 0.01 1.6 0.02 2.1 0.02 2.5
Popular processed meat (as fresh meat) 0.01 1.6 0.02 2.1 0.02 2.4
Canned (as fresh meat) n n n n n 0.1
Poultry 0.01 2.1 0.01 1.6 0.02 2.7
Chicken 0.01 2.1 0.01 1.6 0.02 2.5
Other fowls n 0.1 n n n 0.1
Others n n 0.00 0.0 0.00 0.0
Eggs 0.01 2.7 0.01 1.3 0.06 7.4
Hen's eggs 0.01 2.5 0.01 1.1 0.05 7.0
Duck's eggs n 0.1 n 0.2 n 0.4
Other eggs n n n n n n
Milk and Milk Products 0.04 10.4 0.02 2.4 0.07 8.9
225
Fresh whole milk n 0.2 n n n 0.1
Evaporated filled/ recombined/whole milk n 0.4 n n n 0.3
Powdered milk (as whole milk) 0.03 8.8 0.01 1.6 0.06 7.7
Infant formula 0.01 1.7 n 0.6 0.01 1.0
Whole/full cream 0.01 1.3 n 0.3 0.01 0.9
Filled 0.02 5.1 0.01 0.7 0.04 5.5
Skimmed n 0.7 n n n 0.4
Condensed milk (as whole milk) n 0.1 n 0.1 n 0.1
Milk products (as whole milk) n 0.9 n 0.6 0.01 0.7
Cheese n 0.4 n 0.5 n 0.5
Other milk products n 0.5 n 0.1 n 0.2
Human milk 0.00 0.0 0.00 0.0 0.00 0.0
Dried Beans, Nuts and Seeds 0.01 2.1 0.02 2.7 0.01 1.4
Mungbeans and products n 1.0 0.02 2.2 0.01 0.9
Soybeans and products n 0.8 n 0.1 n 0.4
Soybeans n n n n n n
Soysauce n 0.5 0.00 0.0 n 0.3
Other soybean products n 0.3 n n n n
Nuts and products n n n 0.2 n 0.1
Peanuts n n n 0.2 n 0.1
Other nuts and products n n n n n n
Other dried beans/seeds and product n 0.2 n 0.2 n 0.1
REGULATING FOOD
Green, Leafy and Yellow Vegetables 0.03 8.7 0.02 2.5 0.04 4.9
Green, leafy vegetables 0.03 7.0 0.01 1.8 0.03 4.2
Sweet potato tops n 0.7 n 0.2 n 0.3
Kangkong n 0.5 n 0.2 n 0.5
Malunggay 0.01 2.2 0.01 0.7 0.01 1.8
Alugbati n 0.5 n 0.1 n 0.2
Pechay n 1.0 n 0.2 n 0.3
Gabi leaves n 0.8 n 0.1 n 0.4
Other green leafy and cooked vegetables 0.01 1.4 n 0.3 0.01 0.7
Squash fruit 0.01 1.3 0.01 0.6 n 0.6
Carrot and other yellow vegetables n 0.4 n 0.1 n 0.1
Vitamin C-Rich Food n 0.6 n 0.6 n 0.5
Tomatoes n 0.3 n 0.3 n 0.2
Mango (green, semi-ripe and ripe) n 0.1 n 0.2 n 0.2
Papaya (semi-ripe and ripe) n 0.1 n n n n
Citrus fruits n 0.1 n n n n
Others n 0.1 n 0.1 n 0.1
Other Fruits and Vegetables 0.03 8.3 0.05 6.0 0.04 5.1
Other fruits 0.01 1.4 0.01 1.1 0.01 1.1
Bananas n 1.2 0.01 0.7 0.01 0.8
Melon n n n n n n
Pineapple n n n 0.1 n 0.1
Young coconut n n n n n n
Kaimito n n n n n n
All other fruits n 0.1 n 0.2 n 0.2
Other vegetables 0.03 6.8 0.04 4.8 0.03 3.8
Eggplant n 0.8 0.01 1.1 n 0.6
String beans n 1.0 0.01 1.0 0.01 1.0
Abitsuelas n 0.2 n 0.1 n 0.1
Other fresh leguminous pods n 0.1 n 0.2 n 0.1


Jackfruit (unripe) n 0.4 n 0.2 n 0.1
Gourds (bottle and sponge) n 0.2 n 0.2 n 0.1
Green papaya n 0.5 n 0.1 n 0.1
Cabbage n 0.7 n 0.2 n 0.4
Ginger n 0.1 n n n n
Ampalaya (bitter gourd) fruit n 0.4 n 0.2 n 0.2
Sayote fruit n 0.3 n 0.1 n 0.1
Okra n 0.7 n 0.2 n 0.2
Gabi stalk n 0.2 n n n n
Onion n 0.4 n 0.2 n 0.1
Garlic n 0.1 n 0.4 n 0.1
Bamboo shoot n 0.1 n 0.1 n 0.1
Pepper (all variety) n 0.1 n 0.1 n 0.1
Banana heart n 0.2 n n n 0.1
All other vegetables n 0.4 n 0.2 n 0.2
Cooked mixed vegetables n n n n n n
Canned and processed fruits and vegetables (as fresh) n 0.2 n 0.1 n 0.1
Fruit juices n n n n n n
Other canned and processed fruits (as fresh) n n n n n n
Canned and processed vegetables (as fresh) n 0.1 n 0.1 n 0.1
MISCELLANEOUS 0.03 6.4 0.03 3.4 0.03 4.0
Salt 0.01 2.6 0.00 0.0 0.00 0.0
Coffee n 0.5 n n 0.01 1.6
Tuba n 0.1 n n n n
Vinegar n 0.3 n n n 0.1
Vetsin 0.00 0.0 0.00 0.0 n n
Alcoholic beverages n 0.3 n n n 0.1
Cacao and chocolate-based beverage 0.01 1.4 0.03 3.2 0.01 1.6
Other beverages n 0.8 n 0.1 n 0.3
Soups n n n n n n
Condiments and spices n 0.1 n 0.1 n 0.1
Others n 0.2 n 0.1 n 0.1
TOTAL FOOD 0.39 100.0 0.82 100.0 0.75 100.0
227
Niacin Vitamin C
Food Group/Sub-Group (18.3 mg) (43.9 mg)
Mean % cont Mean % cont

Cereals and Cereal Products 9.2 50.7 0.3 0.8
Rice 7.8 42.6 0.0 0.0
Ordinary 7.7 42.4 0.0 0.0
Special n 0.1 0.0 0.0
Glutinous n 0.1 0.0 0.0
Rice Products n 0.2 n n
Noodles (Bihon) n n 0.0 0.0
Rice cakes n 0.1 0.0 0.0
Others n 0.1 n n
Corn 0.1 0.8 0.1 0.2
Milled 0.1 0.7 0.0 0.0
On the cob n 0.1 0.1 0.2
Others n n n n
Corn products n n n n
Cornstarch n n 0.0 0.0
Others n n n n
Other Cereal Products 1.3 7.1 0.2 0.5
Pandesal (as flour) 0.3 1.5 0.0 0.0
Bread (as flour) 0.4 2.1 n n
Cookies/biscuits (as flour) 0.1 0.4 0.0 0.0
Cakes/pastries (as flour) n 0.3 0.0 0.0
Noodles 0.4 2.4 0.2 0.4
Flour (in own form) n 0.1 0.0 0.0
Others 0.1 0.3 0.1 0.2
Starchy Roots and Tubers 0.1 0.7 3.6 8.3
Sweet potatoes, tubers and product n 0.1 1.3 3.0
Potatoes and products 0.1 0.3 0.8 1.8
Cassava and products n 0.1 1.3 3.1
Others n 0.1 0.2 0.4
Sugars and Syrups n n 0.1 0.1
Sugars n n 0.0 0.0
Refined n n 0.0 0.0
Second class 0.0 0.0 0.0 0.0
Brown 0.0 0.0 0.0 0.0
Crude n n 0.0 0.0
Jams and Sweet n n n n
Softdrinks 0.0 0.0 0.1 0.1
Sherbet, ice drop, ice candy, etc. n n 0.0 0.0
Fats and Oils 0.1 0.3 n n
Cooking oil (vegetable) 0.0 0.0 0.0 0.0
Coconut (as fat) n 0.1 n n
Coconut gata (as fat) n 0.1 0.0 0.0
Pork drippings and lard n n 0.0 0.0
Butter (as fat) 0.0 0.0 0.0 0.0
Margarine n n 0.0 0.0
Peanut butter n 0.2 0.0 0.0
Other fats and oils n n 0.0 0.0

Fish, Meat and Poultry 7.0 38.6 1.4 3.3
Fresh fish 2.7 14.7 n n
Tulingan 0.5 2.6 0.0 0.0
Bangus 0.6 3.2 0.0 0.0
Galunggong 0.4 2.4 0.0 0.0
Dilis buo n 0.1 0.0 0.0
n (negligible) if: less than 0.05mg for niacin and vitamin C

Niacin Vitamin C
Alumahan 0.1 0.4 0.0 0.0
Tamban 0.1 0.5 0.0 0.0
Dalagang bukid n 0.2 0.0 0.0
Sapsap n 0.1 0.0 0.0
Bisugo n 0.1 0.0 0.0
Tilapya 0.2 1.3 0.0 0.0
Albakora/Tambakol 0.2 1.2 0.0 0.0
Balila/Espada n n 0.0 0.0
Hasa-hasa 0.1 0.3 0.0 0.0
Lapu-lapu n 0.1 0.0 0.0
Matangbaka 0.1 0.6 0.0 0.0
Maya-maya n 0.1 0.0 0.0
Salay-salay n n 0.0 0.0
Silinyasi/Tunsoy n 0.1 n n
Tanigi n 0.1 0.0 0.0
Other fresh fish & cooked fish recipes 0.2 1.2 0.0 0.0
Dried fish (as fresh fish) 0.4 2.4 0.0 0.0
Processed fish 0.4 2.3 n n
Bagoong (as fresh fish) 0.1 0.3 0.0 0.0
Patis n 0.1 0.0 0.0
Canned fish, sardines, etc. (as fresh fish) 0.3 1.6 0.0 0.0
Smoked fish (all tinapa type) 0.1 0.4 n n
Crustaceans and molluscs 0.1 0.7 0.0 0.0
Shrimp (all types) n 0.2 0.0 0.0
Crabs n 0.1 0.0 0.0
Squid/octopus n 0.2 0.0 0.0
Tahong (mussels) n n 0.0 0.0
Others n 0.1 0.0 0.0
Dried and processed (as fresh) n 0.1 0.0 0.0
Bagoong, alamang etc. (as fresh) n n 0.0 0.0
Cooked/Mixed shellfish dishes 0.0 0.0 0.0 0.0
Fresh meat 1.4 7.7 0.3 0.7
Pork 1.2 6.6 0.3 0.6
Beef 0.2 0.9 n n
Carabeef n 0.1 0.0 0.0
Other fresh meat n 0.1 0.0 0.0
Organ meat 0.3 1.6 0.7 1.7
Pig 0.1 0.7 0.3 0.6
Cow n n 0.0 0.0
Carabao n n n n
Chicken and other poultry 0.2 0.9 0.5 1.1
Other organ meats n n 0.0 0.0
Organ meat recipes (as fresh) n n 0.0 0.0
Liver spread n n 0.0 0.0
Processed meat (as fresh) 0.3 1.7 n n
Popular processed meat (as fresh meat) 0.3 1.7 0.0 0.0
Canned (as fresh meat) n n n n
Poultry 1.4 7.5 0.4 0.9
Chicken 1.3 7.4 0.4 0.9
Other fowls n 0.1 0.0 0.0
Others 0.0 0.0 0.0 0.0
Eggs n 0.1 0.0 0.0
Hen's eggs n 0.1 0.0 0.0
Duck's eggs n n 0.0 0.0
Other eggs n n 0.0 0.0

229
Niacin Vitamin C
Milk and Milk Products 0.1 0.6 1.2 2.8
Fresh whole milk n n n n
Evaporated filled/ recombined/whole milk n n 0.0 0.0
Powdered milk (as whole milk) 0.1 0.6 1.2 2.7
Infant formula 0.1 0.3 0.4 1.0
Whole/full cream n 0.1 0.4 0.8
Filled n 0.1 0.3 0.8
Skimmed n n n 0.1
Condensed milk (as whole milk) n n n n
Milk products (as whole milk) n 0.1 n n
Cheese n n 0.0 0.0
Other milk products n n n n
Human milk 0.0 0.0 0.0 0.0
Dried Beans, Nuts and Seeds 0.1 0.7 0.2 0.4
Mungbeans and products 0.1 0.4 0.2 0.4
Soybeans and products n 0.1 n n
Soybeans n n 0.0 0.0
Soysauce n 0.1 0.0 0.0
Soybean milk preparations n n n n
Other soybean products n n 0.0 0.0
Nuts and products n 0.1 n n
Peanuts n 0.1 0.0 0.0
Other dried beans/seeds and product n 0.1 0.0 0.0
REGULATING FOOD
Green, Leafy and Yellow Vegetables 0.3 1.5 14.0 32.0
Green, leafy vegetables 0.2 1.1 12.1 27.5
Sweet potato tops n 0.1 0.5 1.2
Kangkong n 0.1 0.6 1.4
Malunggay 0.1 0.4 5.9 13.5
Alugbati n n 1.3 2.9
Pechay n 0.1 1.2 2.7
Gabi leaves n 0.1 1.0 2.2
Other green leafy and cooked vegetables n 0.2 1.6 3.6
Squash fruit 0.1 0.4 1.7 3.9
Carrot and other yellow vegetables n 0.1 0.2 0.6
Vitamin C-Rich Food 0.1 0.3 4.5 10.3
Tomatoes n 0.1 1.4 3.2
Mango (green, semi-ripe and ripe) n 0.1 1.1 2.6
Papaya (semi-ripe and ripe) n n 0.6 1.3
Citrus fruits n n 0.4 0.9
Others n n 1.0 2.3
Other Fruits and Vegetables 0.4 2.4 14.5 33.1
Other fruits 0.1 0.7 4.1 9.3
Bananas 0.1 0.5 3.5 8.0
Watermelon n n n 0.1
Melon n n n 0.1
Jackfruit n n n n
Pineapple n n 0.2 0.5
Young coconut n n n n
Kaimito n n n n
All other fruits n 0.1 0.3 0.6
Other vegetables 0.3 1.7 10.2 23.3
Eggplant 0.1 0.3 0.5 1.1
String beans 0.1 0.4 1.5 3.4
Abitsuelas n n 0.1 0.3
Other fresh leguminous pods n n 0.2 0.4

Niacin Vitamin C

Jackfruit (unripe) n n 0.2 0.4
Gourds (bottle and sponge) n 0.1 0.4 1.0
Green papaya n n 0.7 1.6
Cabbage n 0.1 1.7 3.8
Ginger n n n 0.1
Ampalaya (bitter gourd) fruit n n 1.5 3.4
Sayote fruit n 0.1 0.6 1.5
Okra n 0.1 0.5 1.2
Gabi stalk n n 0.1 0.3
Onion n 0.1 0.2 0.4
Garlic n n 0.1 0.2
Bamboo shoot n n n 0.1
Pepper (all variety) n 0.1 0.9 2.0
Banana heart n n 0.2 0.4
All other vegetables n 0.2 0.8 1.9
Cooked mixed vegetables n n n n
Canned and processed fruits and vegetables (as fresh) n 0.1 0.2 0.5
Fruit juices n n 0.1 0.2
Other canned and processed fruits (as fresh) n n n 0.1
Canned and processed vegetables (as fresh) n 0.1 0.1 0.3
MISCELLANEOUS 0.7 4.1 3.9 8.9
Salt 0.0 0.0 0.0 0.0
Coffee 0.6 3.6 0.0 0.0
Tuba n n 0.1 0.3
Vinegar n n 0.1 0.2
Vetsin 0.0 0.0 0.0 0.0
Alcoholic beverages n 0.1 0.0 0.0
Cacao and chocolate-based beverage n 0.2 0.1 0.3
Other beverages n 0.2 2.3 5.3
Soups n n n n
Condiments and spices n n 1.1 2.6
Others n n 0.1 0.1
TOTAL FOOD 18.3 100.0 43.9 100.0
231
232
Appendix 15. Mean one-day food consumption by region and by food group: Philippines, 2013.
CEREALS AND CEREAL PRODUCTS Rice and Rice Products Corn and Corn Products
95 % 95 % 95 %
REGION Confidence Confidence Confidence
Mean SE Interval % CV Mean SE Interval % CV Mean SE Interval % CV
Lower Upper Lower Upper Lower Upper
Limit Limit Limit Limit Limit Limit
PHILIPPINES 346 2.6 341 351 0.7 299 2.7 293 304 0.9 23 1.8 19 27 8.0
NCR 298 5.7 286 309 1.9 260 5.3 250 271 2.1 3 0.6 1 4 23.5
Ilocos 358 9.1 340 376 2.6 328 7.9 313 344 2.4 7 2.2 3 11 32.1
Cagayan 395 16.0 363 426 4.1 362 16.4 330 395 4.5 10 3.4 3 17 33.8
CAR 373 12.2 349 397 3.3 346 12.7 321 371 3.7 3 1.2 1 6 34.4
Central Luzon 322 7.9 307 338 2.5 290 7.9 275 306 2.7 5 0.9 3 7 17.7
CALABARZON 309 4.8 300 319 1.6 274 4.4 265 283 1.6 5 1.5 2 7 32.8
MIMAROPA 388 7.3 374 402 1.9 354 6.9 341 368 1.9 16 5.5 5 27 34.4
Bicol 340 11.2 318 362 3.3 289 8.4 272 305 2.9 21 8.1 5 37 38.4
Western Visayas 390 8.1 374 406 2.1 359 9.2 341 377 2.6 11 4.4 3 20 38.3
Central Visayas 373 5.9 362 385 1.6 256 12.4 231 280 4.8 96 14.0 68 123 14.6
Eastern Visayas 374 6.8 361 388 1.8 337 8.4 320 353 2.5 13 5.5 2 24 42.0
Zamboanga Peninsula 385 11.9 361 408 3.1 288 19.1 250 325 6.6 80 17.0 47 114 21.2
Northern Mindanao 370 11.4 347 392 3.1 270 18.7 234 307 6.9 84 20.7 43 125 24.8
Davao 367 8.6 350 383 2.3 298 8.9 281 316 3.0 53 10.0 33 72 19.0
SOCCSKSARGEN 361 5.2 351 372 1.4 330 10.0 310 349 3.0 19 9.0 2 37 46.3
Caraga 395 11.2 373 417 2.8 348 14.5 320 377 4.2 31 8.6 14 48 27.4
ARMM 366 17.8 331 401 4.9 339 15.6 308 369 4.6 8 5.5 -3 19 67.6
Appendix15 continued
Other Cereal Products STARCHY ROOTS AND TUBERS SUGAR AND SYRUPS
95 % 95 % 95 %
PHILIPPINES 25 0.4 24 26 1.7 14 0.7 13 16 5.1 12 0.3 11 12 2.2
NCR 35 1.1 32 37 3.2 12 1.4 9 14 12.4 9 0.5 8 10 5.9
Ilocos 23 1.5 20 26 6.4 10 2.0 6 14 21.1 15 0.8 13 16 5.4
Cagayan 22 1.4 19 25 6.3 10 2.0 6 14 21.2 18 1.3 16 21 7.3
CAR 23 2.2 19 28 9.6 26 3.9 18 34 15.0 13 1.2 11 15 8.8
Central Luzon 27 1.2 25 30 4.3 9 1.0 7 11 10.4 14 0.9 12 16 6.6
CALABARZON 31 1.3 28 33 4.2 11 1.0 9 13 8.8 12 0.6 11 13 5.3
MIMAROPA 18 0.9 16 20 5.0 9 2.8 4 15 30.9 15 1.3 13 18 8.6
Bicol 30 2.2 26 35 7.2 12 2.0 8 16 16.9 13 0.9 12 15 6.6
Western Visayas 20 1.6 16 23 8.3 10 1.9 7 14 17.6 12 0.9 10 13 7.8

Central Visayas 22 1.6 19 25 7.3 16 2.9 11 22 18.0 11 1.0 9 13 9.7
Eastern Visayas 24 1.6 21 27 6.6 29 6.3 17 41 21.6 12 1.0 10 14 8.4
Davao 16 1.6 13 19 10.1 19 6.0 7 31 31.9 10 1.3 7 12 12.6
SOCCSKSARGEN 12 0.8 11 14 6.7 11 2.1 7 15 18.2 10 1.1 8 12 10.7
Caraga 15 1.3 13 18 8.7 33 8.2 17 49 24.9 10 1.1 8 12 10.8
ARMM 19 2.0 15 22 10.7 23 8.2 7 39 35.8 17 1.5 14 20 8.9
233
234
FATS AND OILS FISH, MEAT, AND POULTRY Fish and Fish Products
95 % 95 % 95 %
PHILIPPINES 15 0.4 14 16 2.7 207 2.5 202 212 1.2 109 2.0 105 113 1.8
NCR 15 0.9 13 16 6.4 246 5.4 236 257 2.2 98 4.4 89 106 4.5
Ilocos 15 1.9 11 19 12.9 210 12.8 185 235 6.1 111 10.6 90 132 9.5
Cagayan 16 1.6 13 19 9.9 192 12.7 167 217 6.6 96 6.5 83 109 6.8
CAR 15 1.7 12 18 11.2 212 11.2 191 234 5.3 82 6.3 70 94 7.7
Central Luzon 21 2.1 17 25 10.1 244 9.6 225 263 3.9 114 7.6 99 129 6.6
CALABARZON 20 1.4 17 23 7.1 223 6.6 210 236 2.9 99 4.9 89 108 4.9
MIMAROPA 12 0.6 11 13 5.1 171 11.9 148 194 7.0 131 11.4 109 154 8.7
Bicol 22 1.6 18 25 7.2 173 9.8 153 192 5.7 115 9.0 97 132 7.8
Western Visayas 11 1.0 9 13 9.2 214 10.0 194 233 4.7 142 9.6 124 161 6.7
Central Visayas 13 0.9 11 15 7.0 188 10.2 168 209 5.4 97 6.1 85 109 6.3
Eastern Visayas 11 1.5 8 14 13.3 176 10.3 156 196 5.8 127 9.6 109 146 7.5
Davao 11 1.2 9 13 10.8 187 9.1 169 205 4.8 106 5.9 94 117 5.5
SOCCSKSARGEN 11 0.7 10 13 6.4 168 11.6 145 190 6.9 109 8.5 93 126 7.7
Caraga 10 0.7 9 12 6.8 178 11.5 155 200 6.5 119 8.5 102 136 7.1
ARMM 10 1.0 9 12 9.2 159 15.8 128 190 9.9 134 14.6 105 162 10.9
Meat and Meat Products Poultry EGGS

95 % 95 % 95 %
PHILIPPINES 65 1.4 63 68 2.11 33 1.1 31 35 3.2 16 0.4 16 17 2.41
NCR 96 4.0 88 104 4.2 53 3.4 46 59 6.42 15 1.3 12 17 8.85
Ilocos 70 6.8 57 83 9.7 29 3.8 22 37 13.2 17 0.8 16 19 4.29
Cagayan 60 6.5 47 73 10.8 36 6.1 24 48 16.9 21 1.4 18 24 6.89
CAR 88 5.9 77 100 6.7 42 3.1 36 48 7.5 20 1.8 17 24 9.07
Central Luzon 86 4.6 77 95 5.4 44 3.7 37 52 8.3 18 1.5 15 21 8.07
CALABARZON 86 3.3 80 92 3.8 38 2.4 34 43 6.4 22 1.1 20 25 5.13
MIMAROPA 29 3.0 23 35 10.4 11 2.1 7 15 19.3 15 1.3 13 18 8.63
Bicol 45 6.4 32 57 14.3 13 3.0 7 19 23.0 12 1.6 9 15 13.51
Western Visayas 46 4.9 36 56 10.6 25 2.6 20 30 10.1 13 1.3 10 15 9.91

Central Visayas 62 6.0 50 73 9.7 30 3.8 22 37 13.0 15 1.5 12 18 9.72
Eastern Visayas 34 4.9 24 44 14.5 15 3.2 8 21 21.7 10 0.9 8 11 9.41
Davao 55 5.4 44 65 10.0 27 3.9 19 34 14.6 18 1.2 16 20 6.63
SOCCSKSARGEN 37 3.6 30 44 9.8 21 3.5 14 28 16.4 20 1.7 16 23 8.51
Caraga 39 3.1 33 45 7.9 20 3.6 13 27 17.7 19 1.9 15 23 9.95
ARMM 16 5.4 6 27 33.1 9 2.8 4 15 29.6 10 1.5 7 13 14.88
235
236
MILK AND MILK PRODUCTS Whole Milk Milk Products

95 % 95 % 95 %
PHILIPPINES 45 1.6 42 49 3.6 34 1.1 32 36 3.3 11 1.4 8 14 12.60
NCR 63 4.2 55 71 6.6 46 2.9 40 51 6.3 18 2.8 12 23 15.99
Ilocos 40 5.3 29 50 13.3 30 2.2 25 34 7.4 10 5.1 0 20 49.26
Cagayan 28 3.0 22 34 10.8 24 2.8 19 30 11.3 4 1.3 1 6 34.73
CAR 38 5.1 28 48 13.5 30 5.4 20 41 17.7 7 2.0 3 11 27.22
Central Luzon 50 5.2 39 60 10.4 37 3.9 30 45 10.5 12 2.8 7 18 23.21
CALABARZON 67 7.3 52 81 11.0 44 4.2 36 53 9.5 22 8.5 6 39 38.09
MIMAROPA 30 4.6 20 39 15.7 24 3.8 17 32 15.7 5 2.1 1 9 38.28
Bicol 47 10.2 26 67 22.0 33 5.7 22 44 17.2 14 6.9 0 27 50.33
Western Visayas 32 2.9 27 38 9.1 28 3.0 22 34 10.7 4 0.8 3 6 18.42
Central Visayas 36 4.7 27 45 13.2 28 3.2 22 35 11.4 7 2.6 2 13 34.64
Eastern Visayas 33 3.8 26 41 11.4 29 3.2 23 35 11.2 4 1.3 2 7 30.16


Davao 30 3.4 23 37 11.3 26 2.8 21 32 10.7 4 1.5 1 7 41.19
SOCCSKSARGEN 49 9.3 31 68 18.9 34 4.2 26 42 12.2 15 10.8 -6 36 70.55
Caraga 42 5.5 31 53 13.3 30 4.5 22 39 14.6 11 5.8 0 23 51.44
ARMM 22 7.5 8 37 33.5 21 7.5 6 35 36.5 2 1.6 -2 5 96.18
DRIED BEANS, NUTS, AND SEEDS VEGETABLES Green Leafy and Yellow Vegetables
95 % 95 % 95 %
PHILIPPINES 9 0.3 8 10 3.4 114 2.0 110 118 1.7 39 0.9 37 41 2.33
NCR 10 0.9 8 11 9.1 95 4.9 86 105 5.1 29 1.8 25 32 6.31
Ilocos 11 1.6 8 14 14.7 143 8.0 127 159 5.6 39 3.6 32 46 9.16
Cagayan 15 1.5 12 18 10.3 174 9.0 157 192 5.1 46 1.8 43 50 3.88
CAR 24 6.2 12 36 25.5 166 13.5 140 193 8.1 55 8.4 38 71 15.29
Central Luzon 10 0.8 8 12 8.3 109 6.3 96 121 5.8 30 2.6 25 35 8.58
CALABARZON 9 1.0 7 11 10.6 99 4.5 90 108 4.6 28 1.7 24 31 6.23
MIMAROPA 8 0.7 7 9 8.2 138 10.1 118 158 7.4 37 4.9 27 47 13.19
Bicol 8 1.5 5 11 18.2 118 5.4 107 128 4.6 42 3.1 36 48 7.29
Western Visayas 7 0.7 6 8 9.9 124 9.9 105 144 8.0 50 5.8 39 62 11.46

Central Visayas 10 1.2 7 12 12.4 106 5.7 94 117 5.4 50 3.4 43 57 6.85
Eastern Visayas 7 1.0 5 8 14.8 82 6.3 69 94 7.7 36 3.7 28 43 10.34
Davao 7 0.6 6 8 9.2 117 9.0 99 135 7.7 46 4.9 37 56 10.55
SOCCSKSARGEN 7 0.8 6 9 11.0 147 9.9 128 166 6.7 56 4.0 48 64 7.07
Caraga 6 0.3 6 7 5.4 105 8.0 89 121 7.6 39 3.8 32 47 9.57
ARMM 7 1.2 5 10 15.8 107 17.7 72 142 16.6 31 4.9 21 40 15.71
237
238
Other Vegetables FRUITS Vitamin C-Rich Fruits

95 % 95 % 95 %
PHILIPPINES 75 1.5 72 78 2.0 41 1.2 39 44 2.9 8 0.5 7 9 6.12
NCR 66 3.5 60 73 5.3 42 3.1 36 48 7.4 13 1.5 10 16 11.68
Ilocos 104 5.6 93 115 5.4 30 3.4 24 37 11.2 5 1.0 3 7 20.71
Cagayan 128 9.3 110 147 7.2 63 8.8 46 81 13.9 7 2.0 3 11 30.52
CAR 111 9.0 94 129 8.1 33 3.9 25 41 11.8 5 1.6 2 8 29.98
Central Luzon 79 5.1 69 89 6.5 44 3.5 37 51 8.0 9 1.6 6 12 16.79
CALABARZON 71 4.3 63 80 6.1 46 3.5 39 53 7.5 8 1.3 5 10 16.04
MIMAROPA 101 8.0 85 116 7.9 46 6.7 32 59 14.7 13 4.5 4 22 35.90
Bicol 76 4.4 67 84 5.8 67 6.5 54 80 9.7 6 1.3 4 9 21.53
Western Visayas 74 6.5 62 87 8.7 34 3.9 26 41 11.4 9 2.0 5 13 21.67
Central Visayas 56 4.0 48 64 7.2 35 3.3 29 42 9.4 3 1.1 1 6 31.60
Eastern Visayas 46 4.8 37 56 10.4 43 5.6 32 53 13.1 5 1.6 2 8 31.86

Davao 71 5.1 61 81 7.2 26 5.4 16 37 20.4 8 2.5 3 13 30.39
SOCCSKSARGEN 91 7.2 77 105 8.0 41 6.4 28 53 15.7 8 2.0 4 12 23.64
Caraga 66 6.5 53 79 9.9 28 5.3 17 38 19.3 8 2.4 3 13 31.11
ARMM 76 13.6 49 103 17.9 31 7.0 17 44 22.9 6 2.33 1 10 40.16
Other Fruits MISCELLANEOUS Beverages

95 % 95 % 95 %
PHILIPPINES 33 1.1 31 35 3.3 34 1.0 32 36 3.0 23 1.0 21 25 4.59
NCR 29 3.0 23 35 10.3 46 2.9 40 51 6.4 36 3.0 30 42 8.14
Ilocos 25 3.1 19 32 12.1 24 1.9 21 28 7.7 13 1.6 10 16 12.19
Cagayan 57 8.5 40 74 15.0 37 5.8 26 48 15.5 24 5.4 13 34 22.58
CAR 28 3.3 21 34 12.0 25 3.0 19 30 12.2 16 3.1 10 22 19.88
Central Luzon 35 3.3 28 41 9.4 34 2.5 29 39 7.3 18 2.4 13 22 13.72
CALABARZON 38 3.2 32 44 8.5 39 4.0 31 46 10.4 25 4.0 18 33 15.53
MIMAROPA 33 5.4 22 44 16.5 34 8.3 18 51 24.1 23 8.2 7 39 35.65
Bicol 61 6.2 48 73 10.2 30 3.9 22 38 12.8 19 3.3 12 25 17.76
Western Visayas 24 3.4 18 31 13.8 34 3.5 27 41 10.2 22 3.6 15 29 16.10

Central Visayas 32 3.1 25 38 9.9 41 4.9 31 51 12.0 30 5.5 19 41 18.09
Eastern Visayas 38 5.4 27 48 14.4 43 7.0 29 57 16.3 32 6.6 19 45 20.87
Davao 18 3.2 12 24 17.8 29 3.4 23 36 11.5 19 3.3 12 25 17.54
SOCCSKSARGEN 32 5.3 22 43 16.4 25 3.3 18 31 13.3 13 2.9 7 19 21.77
Caraga 20 4.5 11 29 22.8 29 2.6 24 34 9.0 15 2.1 11 19 14.21
ARMM 25 5.5 14 36 22.3 17 1.7 13 20 9.9 8 1.3 5 10 16.53
239
240
Condiments and Spices Others Total Intake

95 % 95 % 95 %
PHILIPPINES 10 0.2 10 10 1.9 2 0.2 1 2 11.4 854 5.3 844 865 0.6
NCR 7 0.4 6 8 5.9 2 0.9 0 4 40.5 849 14.6 820 878 1.7
Ilocos 9 0.5 8 10 5.5 2 0.4 1 3 18.4 874 23.7 827 920 2.7
Cagayan 10 0.4 9 11 4.2 3 0.9 2 5 25.0 969 35.2 900 1038 3.6
CAR 8 0.6 7 9 7.5 1 0.2 1 1 17.4 946 23.7 899 992 2.5
Central Luzon 13 0.7 12 15 5.2 3 0.5 2 4 18.6 875 17.5 841 910 2.0
CALABARZON 11 0.6 10 12 5.7 2 0.4 1 3 19.7 857 14.1 829 885 1.6
MIMAROPA 11 1.1 8 13 10.2 1 0.3 0 1 27.5 866 21.2 824 908 2.5
Bicol 9 0.6 8 10 6.3 3 1.1 0 5 41.9 840 22.4 796 885 2.7
Western Visayas 11 0.5 10 12 4.9 1 0.3 1 2 24.0 882 13.5 855 908 1.5
Central Visayas 10 0.8 8 11 7.7 1 0.7 0 2 76.6 844 15.3 813 874 1.8
Eastern Visayas 11 0.8 9 12 7.8 0 0.1 0 1 32.5 819 19.9 780 858 2.4
Zamboanga Peninsula 10 0.7 8 11 7.1 2 1.5 -1 5 63.1 790 17.9 755 825 2.3
Davao 10 0.5 9 11 4.5 1 0.4 0 1 42.7 821 18.6 784 857 2.3
SOCCSKSARGEN 10 0.6 9 11 6.1 1 0.7 0 3 55.7 850 26.8 797 903 3.2
Caraga 14 1.2 11 16 8.4 0 0.1 0 1 25.1 854 27.4 800 908 3.2
ARMM 9 0.9 7 10 10.1 0 0.1 0 0 60.7 769 24.3 721 817 3.2
Appendix 16. Proportion of Filipino households with per capita energy and nutrient intake
meeting the 100 percent (%) energy and Estimated Average Requirements for
nutrients by place of residence: Philippines, 2013.
Energy and Nutrients Urban Rural P-value
Energy (kcal) 31.5 31.9 0.4263

Protein (g) 67.3 57.8 <0.001
Iron (mg) 9.9 7.6 <0.001
Calcium (g) 14.2 16.3 <0.001
Vitamin A (mcg RE) 29.1 20.7 <0.001
Thiamin (mg) 40.6 29.2 <0.001
Riboflavin (mg) 26.4 16.9 <0.001
Niacin (mg) 89.7 82.8 <0.001
Vitamin C (mg) 31.7 34.1 <0.001
241
Appendix 17. Comparison of proportion of households with per capita energy and nutrient
intake meeting greater or equal to the Recommended Energy and Nutrient Intake
among households from 2008 to 2013.
2008 2013
Proportion of Proportion of
Energy and Nutrients households that households that P-value
meet greater or meet greater or
equal to RENI* equal to RENI
Energy (kcal) 33.1 34.8 0.0456*
Protein (g) 56.7 59.7 0.0007**
Iron (mg) 13.5 15.1 0.0113*
Calcium (g) 11.5 11.0 0.3761
Vitamin A (mcg RE) 21.5 27.3 <0.001**
Thiamin (mg) 34.5 35.8 0.1292
Riboflavin (mg) 19.7 23.3 <0.001**
Niacin (mg) 89.0 83.5 <0.001**
Vitamin C (mg) 30.2 29.5 0.393
* RENI 2012
*- significant with p-value <0.05; **- highly significant with p-value <0.01

Appendix 18. Mean one-day energy and nutrient intake by region: Philippines, 2013.
Energy (kcal) Protein (g) Iron (mg)

95 % 95 % 95 %
PHILIPPINES 1810 9.4 1792 1829 0.5 56.5 0.3 55.8 57.1 0.6 9.4 0.1 9.2 9.5 0.7
NCR 1782 30.3 1722 1841 1.7 59.8 1.0 57.9 61.6 1.6 9.7 0.2 9.3 10.0 1.8
Ilocos 1832 49.2 1736 1929 2.7 56.8 1.7 53.5 60.1 3.0 10.2 0.2 9.7 10.7 2.4
Cagayan 1933 47.8 1839 2027 2.5 57.7 1.5 54.8 60.7 2.6 10.7 0.3 10.0 11.3 3.0
CAR 1990 53.4 1884 2095 2.7 62.8 1.7 59.6 66.1 2.6 11.3 0.4 10.5 12.2 3.7
Central Luzon 1813 33.6 1747 1879 1.9 58.0 1.3 55.5 60.5 2.2 9.8 0.3 9.3 10.3 2.6
CALABARZON 1799 20.7 1758 1840 1.2 56.9 0.9 55.1 58.7 1.6 9.6 0.2 9.3 10.0 2.1
MIMAROPA 1797 33.4 1731 1862 1.9 52.4 1.4 49.6 55.2 2.7 8.9 0.3 8.3 9.4 3.2
Bicol 1796 33.1 1731 1861 1.8 51.9 1.5 49.0 54.8 2.9 9.2 0.3 8.7 9.7 2.8
Western Visayas 1859 29.6 1801 1917 1.6 58.8 1.2 56.4 61.2 2.1 9.3 0.2 8.9 9.7 2.1

Central Visayas 1866 26.5 1814 1919 1.5 57.2 1.1 55.0 59.4 1.9 9.1 0.3 8.5 9.6 3.0
Eastern Visayas 1798 27.5 1744 1852 1.6 52.1 1.2 49.8 54.5 2.3 8.7 0.2 8.3 9.1 2.5
Zamboanga Peninsula 1772 49.1 1676 1869 2.8 54.2 1.5 51.2 57.2 2.8 8.0 0.3 7.4 8.6 3.9
Northern Mindanao 1739 43.4 1653 1824 2.5 52.2 1.6 49.0 55.4 3.1 8.2 0.3 7.7 8.7 3.1
Davao 1786 29.4 1728 1843 1.6 55.4 1.1 53.1 57.6 2.1 8.4 0.2 8.1 8.8 2.1
SOCCSKSARGEN 1726 24.9 1677 1775 1.4 52.7 1.4 49.9 55.5 2.7 9.1 0.3 8.6 9.6 2.7
Caraga 1876 51.7 1774 1978 2.8 55.1 1.7 51.8 58.4 3.1 9.0 0.3 8.5 9.5 2.8
ARMM 1730 59.6 1613 1847 3.4 50.4 1.4 47.7 53.2 2.8 8.1 0.3 7.6 8.7 3.3
243
244
Vitamin A (mcg RE) Calcium (g) Thiamin (mg)

95 % 95 % 95 %
%
Mean SE Interval % CV Mean SE Interval % CV Mean SE Interval
CV
PHILIPPINES 519.5 21.4 477.4 561.7 4.1 0.39 0.00 0.39 0.40 1.2 0.82 0.01 0.81 0.84 0.7
NCR 638.2 64.3 511.6 764.7 10.1 0.37 0.01 0.35 0.40 3.7 0.92 0.02 0.88 0.96 2.4
Ilocos 561.1 60.4 442.3 680.0 10.8 0.43 0.02 0.40 0.47 4.2 0.86 0.03 0.81 0.91 3.0
Cagayan 498.7 52.2 396.0 601.3 10.5 0.48 0.02 0.44 0.53 4.6 0.90 0.03 0.85 0.96 3.1
CAR 448.5 30.2 389.2 507.9 6.7 0.49 0.02 0.46 0.52 3.3 1.06 0.06 0.95 1.17 5.2
Central Luzon 623.1 70.5 484.4 761.7 11.3 0.40 0.02 0.35 0.44 5.5 0.84 0.02 0.81 0.87 2.0
CALABARZON 596.8 85.9 427.8 765.8 14.4 0.38 0.01 0.36 0.41 3.2 0.87 0.01 0.84 0.90 1.6
MIMAROPA 367.3 57.7 253.9 480.8 15.7 0.39 0.02 0.36 0.43 4.6 0.73 0.02 0.69 0.77 3.0
Bicol 542.8 121.1 304.6 781.1 22.3 0.40 0.02 0.36 0.45 5.5 0.77 0.03 0.70 0.83 4.1
Western Visayas 457.2 47.2 364.4 550.0 10.3 0.43 0.02 0.39 0.47 5.0 0.78 0.01 0.75 0.80 1.9
Central Visayas 599.3 86.7 428.7 770.0 14.5 0.37 0.01 0.35 0.39 2.7 0.81 0.02 0.76 0.86 3.1
Eastern Visayas 311.8 52.6 208.3 415.2 16.9 0.39 0.01 0.36 0.41 3.8 0.76 0.02 0.73 0.80 2.3
Zamboanga Peninsula 336.6 33.1 271.5 401.6 9.8 0.38 0.02 0.33 0.43 6.5 0.72 0.03 0.65 0.78 4.5
Northern Mindanao 418.8 46.9 326.5 511.0 11.2 0.37 0.02 0.33 0.41 5.3 0.72 0.02 0.67 0.77 3.3
Davao 345.9 25.6 295.6 396.3 7.4 0.37 0.01 0.35 0.39 2.7 0.75 0.02 0.70 0.79 2.9
SOCCSKSARGEN 436.2 49.2 339.4 532.9 11.3 0.40 0.02 0.37 0.44 4.1 0.73 0.02 0.70 0.76 2.1
Caraga 421.1 45.7 331.3 511.0 10.9 0.39 0.02 0.36 0.42 4.0 0.78 0.02 0.74 0.82 2.5
ARMM 230.6 24.5 182.5 278.7 10.6 0.37 0.02 0.33 0.40 4.3 0.69 0.03 0.63 0.76 4.6
Riboflavin (mg) Niacin (mg) Vitamin C (mg)

95 % 95 % 95 %
%
Mean SE Interval % CV Mean SE Interval % CV Mean SE Interval
CV
PHILIPPINES 0.75 0.01 0.73 0.77 1.3 18.3 0.1 18.0 18.5 0.7 43.9 0.7 42.5 45.2 1.6
NCR 0.86 0.03 0.80 0.93 3.9 19.5 0.3 18.9 20.2 1.7 44.2 2.3 39.7 48.7 5.2
Ilocos 0.77 0.03 0.72 0.83 3.7 18.8 0.5 17.7 19.8 2.8 43.9 2.6 38.7 49.0 5.9
Cagayan 0.79 0.02 0.74 0.83 2.8 18.8 0.5 17.8 19.9 2.8 56.7 2.2 52.3 61.1 3.9
CAR 0.84 0.03 0.79 0.90 3.4 21.0 0.7 19.7 22.4 3.2 52.6 3.2 46.3 58.8 6.1
Central Luzon 0.81 0.03 0.74 0.87 4.0 18.5 0.4 17.7 19.3 2.1 41.3 2.0 37.4 45.2 4.8
CALABARZON 0.82 0.03 0.76 0.88 3.9 18.4 0.3 17.7 19.0 1.8 39.6 1.3 37.2 42.1 3.2
MIMAROPA 0.63 0.03 0.57 0.69 5.0 17.7 0.5 16.7 18.6 2.9 42.8 4.2 34.5 51.0 9.8
Bicol 0.71 0.06 0.59 0.84 8.9 16.5 0.5 15.5 17.5 3.0 47.3 2.3 42.8 51.8 4.9
Western Visayas 0.69 0.03 0.64 0.73 3.7 19.4 0.4 18.7 20.2 1.9 44.0 3.0 38.2 49.9 6.7

Central Visayas 0.76 0.04 0.69 0.83 4.7 16.5 0.5 15.4 17.5 3.2 49.6 2.9 43.9 55.3 5.8
Eastern Visayas 0.61 0.02 0.56 0.65 3.7 17.5 0.4 16.6 18.3 2.4 36.9 2.6 31.8 42.1 7.1
Zamboanga Peninsula 0.60 0.02 0.55 0.64 4.0 16.8 0.8 15.3 18.3 4.5 37.6 2.9 32.0 43.2 7.6
Northern Mindanao 0.67 0.02 0.62 0.71 3.7 16.4 0.7 15.1 17.7 4.0 50.5 3.6 43.5 57.5 7.1
Davao 0.66 0.02 0.61 0.70 3.5 18.1 0.4 17.3 18.9 2.3 41.9 3.3 35.3 48.4 8.0
SOCCSKSARGEN 0.67 0.02 0.63 0.71 3.0 18.1 0.7 16.8 19.3 3.6 47.9 2.9 42.1 53.6 6.1
Caraga 0.69 0.03 0.64 0.74 3.7 18.1 0.6 16.9 19.3 3.3 41.4 4.1 33.4 49.3 9.8
ARMM 0.57 0.02 0.52 0.61 4.0 17.9 0.5 16.9 18.9 2.8 34.6 4.2 26.4 42.7 12.0
245
246
Fats (g) Carbohydrates (g)

95 % 95 %
REGION Confidence Confidence
Mean SE Interval % CV Mean SE Interval % CV
Lower Upper Lower Upper
Limit Limit Limit Limit
PHILIPPINES 38 0.4 37 38 1.2 311 1.9 307 314 0.59
NCR 46 1.3 43 49 2.9 282 4.5 273 291 1.59
Ilocos 38 2.1 34 42 5.5 316 7.5 301 330 2.38
Cagayan 38 2.2 33 42 5.9 340 10.9 318 361 3.20
CAR 42 2.6 37 47 6.2 340 11.9 316 363 3.49
Central Luzon 45 1.4 43 48 3.1 292 5.9 280 303 2.01
CALABARZON 46 1.1 44 48 2.4 289 3.7 281 296 1.30
MIMAROPA 27 0.9 26 29 3.3 335 6.2 322 347 1.84
Bicol 38 2.0 34 42 5.2 309 7.0 295 322 2.26
Western Visayas 29 1.2 27 32 4.1 339 5.6 328 350 1.65
Central Visayas 36 1.7 32 39 4.6 328 4.7 319 338 1.44
Eastern Visayas 27 1.4 24 30 5.0 337 5.3 326 347 1.57
Zamboanga Peninsula 27 1.7 24 30 6.2 328 9.7 309 347 2.95

Northern Mindanao 27 1.2 25 30 4.3 320 8.2 303 336 2.58
Davao 31 1.5 28 34 4.9 320 6.3 308 332 1.96
SOCCSKSARGEN 28 1.3 25 30 4.5 316 4.1 307 324 1.31
Caraga 28 1.4 25 31 5.1 350 10.5 330 371 2.99
ARMM 22 0.9 20 24 4.0 332 13.5 305 359 4.07
Appendix 19. Household Food Consumption Questionnaire.
FNRI-1227-06
30 June 2014

247


249


251


253

Appendix 20. Individual Food Consumption Questionnaire.
FNRI-1227-07
30 June 2014

255


257


259


261


263
Appendix 21. Organization and Team Composition
TEAM I
Team Coordinator: Ma. Lilibeth P. Patalen-Dasco
Assistant Team Coordinator: Cristina G. Malabad

Carolina R. Pine /Juamina Belen T. Quiogue
Biochemical Team Coordinator: Frances Anne A. Costales
Team Leaders
Armin S. Salcedo Marife L. Baluyot

Edelisa V. Hilario Marites E. Ambayec
Jay S. Paniterce Rebecca T. Masil
Kathrina N. Almenie Sharon B. Marasigan
Anthropometric Researchers
Abbey Gail V. Bacay Loraine F. Abiog

Abigail A. Davillo Lourlyn N. Baltero
Abigail V. Quilatan Ma. Cristina M. Florendo
Agnes M. Aguilar Mari Khrisna D. Socito
Alysya Marie D. Pedraza Mark Christan C. Taguiam
Andreissa Fae S. Ranchez Mary Rose S. Mondala
Anniezza Marie H. Santiago Mayjulyn Fe P. Agduma
Christian Allan L. Sanvictores Nancy E. Paclos
Cristin V. Talamante Paula Joy C. Escanilla
Danilo F. Fernando, Jr. Rhegy A. Lucena
Elida Rose G. Supan Rhenalyn V. Templo
Erwin Y. Salen Ronel Jay V. Ditching
Jenera A. Ata Rose Sherla M. Dangani
Joyce Ann G. Raborar Rosher Kent P. Presaldo
Junnalyn L. Mamites Sarah R. Devanadera
Kristine N. Hilario Sheena Mae A. Bagayao
Biochemical Researchers
Ansel Christian Jamil D. Ayos Maribeth S. Castillo

Leslie Grace M. Abella Nailyn S. Infantado
Lovely Ann N. Corpuz Rachelle G. Reyes
Clinical/Health Researchers
Bienvenido E. Ander Luzel M. Del Monte

Cheradee O. Simondac Ma. Cristina L. Velez
Christyl Joy A. Batillo Ma. Karyn B. Vallejo
Crisalyn S. Oliveros Maria Krizelda C. Carlos
Divine Mae A. Mayomis Mary Frances R. Tongson
Genesis Jefferson C. Mora Melisa B. Allosada
Imee Rose L. Burgos Ricky E. Reovoca
Jocel O. Maroque Robi Mae E. Mirador
Juan B. Reyes III Rolando Manuel Z. Gargantiel

Dietary Researchers
Ana Rica S. Navarra Lyka Pauline D. Bugtong

Carol Fe C. Repil Ma. Chona M. Cabrera
Cleomelle G. De Ocampo Ma. Estrella B. Valle
Daryl Joy N. Devarbo Ma. Sydney F. Babao
Edna R. Divina Mariz A. Cahayag
Eric M. Arcangel Mharjorie C. Bustenera
Jannet O. Gutierez Rica Paula M. Domingo
Joanne M. Martinez Riza B. Esmeralda
Katrina Mae R. Camba Rose Arianne Gay C. Fajerga
Science Aides
Benjamin A. Salamera, Jr. Melchor M. Mendoza

Edwin C. Bueno Milfred P. Paca-Anas
Gener N. Santos Regulo B. Villanueva Jr.
Jerry A. Mendita Reynante C. Pacaa
John Patrick S. Padilla Rhonel S. Lachica Sr.
Jomar R. Bustos

265
TEAM II
Team Coordinator: Ma. Adrienne S. Constantino
Assistant Team Coordinatorator: Crisanta M. Delos Reyes

Marlon O. Balitaon
Biochemical Team Coordinator: Lucille F. Tajala
Team Leaders
Elvie C. Monceda Odessa L. Panliboton

Jaqueline E. Gurtiza Rommel F. Juan
Jaquelyn M. Geronca Sheila R. Cortes
Jessa Mae R. Andres Taharudin B. Rachman
Michelle A. Bertillo
Aera D. Cualing Lealyn A. Catiyan

Airenn Dy Dr. Robles Lejel M. Arcilla
Aizalyn A. Valdez Ma. Clarissa R. Fabul
Ara S. Bea Mark Francis L. Gimoro
Arvin J. Bayaca Mary Jane C. Tecne
Carol Mae P. Martinez Mary Margaret B. Galut
Caroline D. Palgue Matthew M. Wang
Catlhyn Joy P. Umlas Micheal A. Barandino
Crezelda C. Antipuesto Michelle A. Antonio
Eddie N. Abanag Odessa L. Panliboton
Eden D. Saludo Odyssey N. Lintag
Elaine M. Romero Queenie C. Obed
Graciel O. Tusi Rachelle G. Dela Cruz
Janina Krishna D. Cabello Rowene F. Perucho, Jr.
Jeeka M. Domingo Stephanie C. Catalogo
Jessica Katrina B. Ricafort Viandee Lyn C. Cruz
Jovelyn A. Alos
Charmaine Jade L. De Lara Maureen C. Ugat

Gina C. Estrada Princess S. Fernadez
Julio Eduardo L. Reyes Rhia N. Pedroche
April Joy A. Salvador Julie Anne D. Lusabia

Arcelyn G. Arahan Laarni F. Bueno
Cyrus A. Tabotabo Learma Grace L. Carinal
Dennis T. Bernado Mark Alvin L. Angeles
Dyana Camille L. Lim Purita D. Lontok
Fely Insel Marie P. Veraque Rod Erick L.Agarrado
Frances Daphne D. Ayala Roelyn Kyrenia Astorga
Hannael M. Famorcan Rowene F. Perucho, Jr.
HerolShef B. Casidsid Ryan E. Jasareno

Dietary Researchers
Alden G. Acedera Marika B. Madeja

Cyrene Joy S. Balonzo Mary Anne G. Ramirez
Diana Marie P. Tatad May Jane D. Patnaan
Genebel B. Balanggi Reina B. Esmeralda
Hyrose C. Descalso Rina Joy E. Mercado
Jacqueline O. Pagmanoja Rose Ann C. Algura
Joanna Lei M. Montorio Tyzine T. Sagayo
Kenneth V. Nuez Valen Lou Amour L. Navales
Ma. Theresa L. Lozada Xyndey Chrysanewor G. Campano
Science Aides
Alvin N. Angeles Karene E. Ramirez

Edwin D. Bengco Leo B. Collado
Jobert O. Cerdeo Medardo M. Abenis, Jr.
John Robert L. Soriano Walt Abraham D. Lazarte
Jorge C. Llera Zoilo B. Villanueva
Jumar P. Tuazon

267
TEAM III
Team Coordinator: Mildred O. Guirindola
Assistant Team Coordinators: Zenaida S. Isada

Ma. Erlinda R. Tarrayo
Biochemical Team Coordinator: Antonio V. Sabino
Team Leaders
Agape Paula D. Apolinar Gemmalyn R. Galeon

Ana Maria B. Francisco Gerwin N. Flores
Armando S. De Luna Melody A.Lamangen
Carol-An P. Que Sheila Luz M. Punzalan
Caryl Denn D. Sayson
Aicel C. Barrida Laarni A. Mano

Analyn K. Caga Lelian P. Bago
Arnold B. Capote Luzel M. Del Monte
Arthur Ace Anthony V. Sabino Ma. Pinky Z. Dela Cruz
Bienbenido E. Ander Maria Kathlynn M. Nolledo
Cherradee O. Simondac Maribeth G. Gabilo
Chrisremsel A. Montenegro Marivic M. Mejia
Dana Sophia M. Alonzo Marlon C. Solis
Divina Mae A. Mayomis Mary Ann S. Lustresano
Edwardson K. Tad-O May Ann N. Angeles
Emmanuele Jane B. Trompeta Michael John D. De Leon
Frances Daphne D. Ayala Polly M. Morales Jr.
Hana Marie A. Belmontes Ray Pathrick T. Gordula
Isabel Andrea G. Baula Rogelio C. Eijansantos
Jan Abigail C. Sablon Rona S. Molina
Jemery V. Tarin Sherwin F. Gente
Jeraldine D. Dangpa Shyne E. Javier
Jim Paul L. Llamas Trifena C. Gantas
Kamille B. Julian
Allen Mitzelle A. Maalac Johsua JJ L. Saltiban

Angelica K. Hernandez Mae Anne R. Concepcion
Cyril A. Erica Michelle M. Matias
Catherine V. Bantayaon Majorie Lyn M. Mora

Ces Marie M. Esmeralda Maria Chrizel B. Esguerra
Clarissa M. Remolano Pamela G. Gocheco
Diana Glades A. Domalanta Ralph A. Nacino
Dianna Z. Sicat Resseilyn B. Javier
Dianne L. Joson Resurreccion O. Cerdeno
Gerald De Guzman Roseanne Claire P. Utleg
Jay Robin R. Surban

Dietary Researchers
Demma Sj. Mabansag Jobelle M. Mendoza

Ellen M. Basarte Jude Patrick M. Enguito
Emraida A. Mamalumpon Keren Faye M. Gaya
Glomie M. Emengga Kirby Mae A.Fajanela
Gracelyn B. Mathew Krystal D. Brilliantes
Hanna Leizel G. Kadile Liza A. Uli
Harold King R. Combalicer Ma. Josyle S. Ruelo
Irene M. Umagap Mary Rose N. Mago
Janie Jeffy B. Maglente Ruby C. Mangumpit
Joanalyn E. Condes Virmie R. Valdez
Science Aide
Angelo Jore Joseph A. Desnacido

Emiliano A. Dela Torre, Jr. Larry L. Bayani
Harold E. Dorado Mark Anthony T. Sabenecio
Jerry Louie Dasco Raylin M. Sarad
Jimmy Lina Richard D. Patulot
Jimson P. Larioque Romeo S. Guirindola

269
TEAM IV
Team Coordinator: Milagros C. Chavez
Assistant Team Coordinators: Magelende B. Casio

Ma. Belina N. Nueva Espaa
Biochemical Team Coordinator: Peter P. Jimenez
Team Leaders
Allan R. Reyes Ma. Belena N. Nueva Espaa

Alpha Amor O. Saguban Magelende B. Casio
Clarisa J. Cruz Marianne S. Abanilla
Genesis Lon R. Maghirang Niwdelyn N. Eligoyo
Juliet P. Julia Rona C. Vito
Aica Estela C. Padrigo Kimberly V. Dorig

Alejandro C. Camba Kristine Antonette S. Caranay
Alex Marvin N. Florendo Lauren Rose P. Tamondong
Andrea Claudine L. Porciuncula Ma. Emiline S. Tiburcio
Carol D. Donaal Maria Jovylyn R. Cenidoza
Chona G. Valdez Mia Frances B. Rioja
Clarine K. Dumpit Michelle P. Llabres
Cristina N. Dasco Michelle Pearl Darling R. Trinidad
Diana Jean H. Guarico Nel Joshua Q. Micayabas
Grace Casallos Nilo S. Canlas
Happie C. Capapas Nio Tammy B. Revis
Helen Joy D. Afuyog Norbert M. Emengga
Jennifer D. Gabriel Paul Wesley I. Soliman
Jerico R. Abaya Princess Al B. Ang
Jerome T. Minola Razhel Joy T. Tapel
Jimboy Da Leganio Wella Sheen Q. Requi
Karen-Ann D. Acoba
Alyson Mae M. Tolentino Dan Emil G. Florendo

Anna Karla S. Gutierrez Myrille S. Oliveros
April R. Toledo Naneth J. Escabillas
Abella H. Sayas Anna Teresita S. Reginaldo

Aeron Jay P. Tasic, Jr. Daryl Jose A. Tabligan
Alice O. Dalingay Demeye L. Joson

Diana P. Monje Mae Pearl C. Patricio

George C. Bura-Ay, Jr. Marisol C. Garinggan
Glena H. Biteo Mark Angelo L. Angeles
Gracelyn Y. Gagatam Menche Q. Quezon
Joshua C. Tajanlangit Reina Rose C. Flordeliza
Mae Faith D. Apuhin Sarah E. Guinto
Dietary Researchers
Analiza Marie F. Jacob Mahalia R. Diaz

Anna Paulina B. Sabularse Maricar B. Sangalang
Aviegel C. Francisco May S. Leyva
Edna R. Panoy Narzarima A. Zuiga
Elvira N. Ajero Princess Grace E. Tanallon
Flor Jane M. Cagata Rachel M. Pardias
Grazelle Marren A. Bonacua Rochelle Loy S. Manansala
Jenny Lyn V. Suarez Rod Paulo B. Lorenzo
Karen T. Tarrobago Xanthe P. Mendoza
Science Aide
Allan Rendota Jason Ganaban

Angelito O. Santos John Robert A. Matanguihan
Arden Andres Junel Trinidad
Armando Lanot Lyster M. Dacanay
Carlo Angelo M. Sabenecio Ronnel M. Alicante
Dennis F. San Gabriel

271
OTHER SURVEY STAFFS:
Biochemical Coordinators
Josefina A. Desnacido Marites V. Alibayan

Juanita M. Marcos Herbert H. Patalen
Laboratory Supervisors
Michael E. Serafico Carl Vincent D. Cabanilla

Marco P. De Leon Joselita Rosario C. Ulanday
Laboratory Analysts
Cedrick A. Dumael
Faith Chalice M. Isla Ma. Eireen G. Enriquez
John Rogie R. Raymundo Penafrancia D. Rariza
Lyssa B. Lao Rujyla Claire P. Cario
Data Encoders
Archie C. Umlas Ma. Lourdes A. Desnacido

Alejandro R. Alejandro Martha A. Hernandez
Joseph A. Desnacido
Laboratory Science Aides
Athel F. Fullbright Katherene J. Bandong

Disa S. Simon Monina J. Latigar
James B. Romero Yulan P. Payas
Karene E. Ramirez
Statisticians
Antonette Jonell Rebong Jeanesse S. Lumibao

Arlyn B. Santiago Jonel G. Patricio
Carmina DD. Cuarteros Noelito Mendoza
Cheder D. Sumangue Marvin C. Delos Santos
Jay Lord Q. Canag Rovie Jane B. Caliguiran
Programmers
Ahdrian Gernale J. Aaron Paul S. de Leon

Jesus P. Dimalanta, Jr. Mark Lester M. Cayadong
Joshua C. Alquillera Patrocinio F. Leonador
Assistants to the Coordinator/Support Staff:
Ma. Sheryl C.Velasco Nelisa P.Cortez Remedios S. America


Dietary Survey

Cargado por

Información del documento

Descripción original:

Derechos de autor

Formatos disponibles

Compartir este documento

Compartir o incrustar documentos

Opciones para compartir

¿Le pareció útil este documento?

¿Este contenido es inapropiado?

Copyright:

Formatos disponibles

Dietary Survey

Cargado por

Copyright:

Formatos disponibles

Philippine Nutrition

Facts and Figures 2013

8th National Nutrition Survey

Food and Nutrition Research Institute

Tel. Numbers: (632) 837-2071 local 2282/2296; 839-1846

Email mvc@fnri.dost.gov.ph mar_v_c@yahoo.com

Recommended Citation: Food and Nutrition Research Institute-Department of Science and

THE 8TH NATIONAL NUTRITION SURVEY MANAGEMENT TEAM v

LIST OF ACRONYMS vii

OPERATIONAL DEFINITION OF TERMS viii

LISTS OF FIGURES xiv

LIST OF APPENDICES xvi

SUMMARY OF FINDINGS xviii

Food and Nutrition Research Institute i

3.1.4 Consumption of Processed Foods with Sangkap Pinoy Seal (SPS) 40

ii Food and Nutrition Research Institute

Food and Nutrition Research Institute iii

MARIO V. CAPANZANA, Ph.D.

iv Food and Nutrition Research Institute

THE 8TH NATIONAL NUTRITION SURVEY MANAGEMENT TEAM

Mario V. Capanzana, PhD

Imelda A. Agdeppa, PhD

Cecilia Cristina Santos-Acuin, MD, PhD

OPERATIONS DATA MANAGEMENT

Ma. Adrienne S. Constantino Charmaine A. Duante, MSc Epid (PH)

Chona F. Patalen, MPH Mae Ann S.A. Javier

Maria Belina N. Nueva Espaa, MSAN

Editors of 8th NNS: Dietary Survey Component

Food and Nutrition Research Institute v

Our greatest and sincerest thanks.

vi Food and Nutrition Research Institute

Food and Nutrition Research Institute vii

OPERATIONAL DEFINITION OF TERMS

Food Recall A method of collecting information on food intake wherein trained

viii Food and Nutrition Research Institute

Food and Nutrition Research Institute ix

1 Eligible Households, Coverage and Response Rates 4

2 Eligible Individuals, Coverage and Response Rates 4

x Food and Nutrition Research Institute

Table Title Page

Food and Nutrition Research Institute xi

Table Title Page

xii Food and Nutrition Research Institute

Food and Nutrition Research Institute xiii

1 Weighing of one-day household food items from breakfast through supper 5

3 Measuring tools used in Food Weighing and Food Recall. 7

5 Flowchart of analysis of food intake. 10

7 Typical food of Filipino households in a day: Philippines, 2013. 12

11 Trends in mean one-day per capita food consumption among Filipino 26

12 Food and energy sources of households: Philippines, 2013. 27

14 Comparison of first 30 commonly consumed food items and percent (%) of 30

15 Mean one-day per capita food wastage: Philippines, 2013. 43

xiv Food and Nutrition Research Institute

20 Comparison of proportion of households with per capita energy and nutrient 62

25 Proportion of individuals meeting the energy requirement by population group: 152

27 Proportion of individuals meeting the Estimated Average Requirements for 154

31 Proportion of individuals meeting the Estimated Average Requirements for 156

Food and Nutrition Research Institute xv

Appendix No. Title Page No.

1 Mean one-day per capita food consumption by food group/sub-group: 166

7 List of processed food with Sangkap Pinoy Seal. 194

8 List of staples with Diamond Sangkap Pinoy Seal. 196

10 Mean one-day per capita food wastage by place of residence: 201