2015 Dietary Survey

Philippine Nutrition
Facts and Figures 2015
2015 Updating of the Nutritional Status of

Filipino Children and Other Population Groups
DIETARY SURVEY
Food and Nutrition Research Institute

Department of Science and Technology
Bicutan, Taguig City, Metro Manila
December 2016
Philippine Nutrition Facts and Figures 2015
ISSN 2599-445X
This report summarizes the results of the Updating of the Nutritional Status of Filipino Children and
Other Population Groups (Dietary Survey): Philippines, 2015 undertaken by the Department of
Science and Technology - Food and Nutrition Research Institute (DOST-FNRI).
Additional information about the survey may be obtained from the DOST-FNRI, DOST Compound,
Gen. Santos Avenue, Bicutan, Taguig City, Metro Manila, Philippines 1631.
Tel. Numbers.: (632) 837-20-71 local 2282/ 2296; 839-1846
Telefax: (632) 837-2934; 839-1843
E-mail: mvc@fnri.dost.gov.ph mar_v_c@yahoo.com
Website: www.fnri.dost.gov.ph
Recommended Citation:
Department of Science and Technology - Food and Nutrition Research Institute (DOST-FNRI). 2016.
Philippine Nutrition Facts and Figures 2015: Dietary Survey. FNRI Bldg., DOST Compound, Gen.
Santos Avenue, Bicutan, Taguig City, Metro Manila, Philippines.
The Philippine Nutrition Facts and Figures is published by the Department of Science and
Technology - Food and Nutrition Research Institute (DOST-FNRI).
TABLE OF CONTENTS
FOREWORD i
THE 2015 UPDATING SURVEY MANAGEMENT TEAM iii
ACKNOWLEDGMENTS iv
LIST OF ACRONYMS v
OPERATIONAL DEFINITION OF TERMS vi
LIST OF TABLES viii
LIST OF FIGURES x
LIST OF APPENDICES xii
SUMMARY OF FINDINGS 1
1. INTRODUCTION 6
2. METHODOLOGY
2.1. Sampling Design 7
2.2. Scope and Coverage 7
2.3. Survey Methods 8
2.4. Survey Questionnaire 11
2.5. Ethical Review 11
2.6. PSA Review and Approval 11
2.7. Data Processing and Analysis 12
3. RESULTS
3.1. Household Food Consumption 13
3.2. Commonly Consumed Food 26
3.3. Consumption of Processed Foods 34
3.4. Consumption of Processed Food Products with Sangkap Pinoy Seal (SPS) 39
3.5. Meals Eaten-Out 40
3.6. Household Plate Waste 41
3.7. Household Food Cost 48
3.8. Household Energy and Nutrient Intake 57
3.9. Percent Contribution of Food Groups to Energy and Nutrient Intake 61
4. CONCLUSION 74
5. REFERENCES 77
6. APPENDIX 78
FOREWORD
For the past seven decades since its establishment under Executive Order No. 128, the
Department of Science and Technology - Food and Nutrition Research Institute (DOST-FNRI) has
come a long way in providing accurate, correct, and timely data that are essential to initiatives
towards improving the nutrition situation of Filipinos.
Part of FNRI’s mandate is to assess and monitor the nutritional status of the Filipino
population. The results of the National Nutrition Surveys (NNSs) have been used as benchmark data
in many of the government’s programs and policies on food, health, and nutrition. These also serve as
bases for research activities and technology development related to human well-being, which involve
a wide range of interventions in reducing malnutrition, improving sanitation, preventing the spread of
diseases, developing new food products, and improving public access to information, among others.
The NNS is conducted every five years and, together with the Updating Surveys held in the
intervening years, is used to track the country’s progress in its commitment to the Millennium
Development Goals (MDGs). The eight MDGs include the following: eradication of extreme poverty
and hunger; achievement of universal primary education; promotion of gender equality and women
empowerment; reduction of child mortality; improvement of maternal health; combating HIV/AIDS,
malaria, and other diseases; ensuring environmental sustainability; and forging global partnerships
among different countries and actors to achieve development goals.
The programs and projects under the Philippine Plan of Action for Nutrition (PPAN) 2011-
2016, which forms part of the country’s measure to combat malnutrition, are anchored on our
commitment to the MDGs, especially on nutrition-related targets, particularly MDG 1 on halving the
proportion of underweight among under-fives and households with inadequate energy intake (NNC,
2011).
As part of the continuous assessment and monitoring of the nutritional status of different age
groups, the DOST-FNRI carried out the sixth in a series of Updating Surveys titled “Updating of
Nutritional Status of Filipino Children and Other Population Groups: Philippines, 2015” from July
to November 2015. While the Dietary Survey or Food Consumption Survey (FCS) is usually
conducted simultaneous with the NNS, as it is costly and tedious, the 2015 Updating Survey included
the FCS as part of establishing end line data for the MDGs, particularly in measuring the proportion
of households meeting energy adequacy.
Food and Nutrition Research Institute i

FCS data are useful in tracking and gauging the country’s progress towards attaining the
MDGs; for instance, the proportion of population below the minimum level of dietary energy
requirements is indicative of MDGs’ first target to eradicate extreme poverty and hunger, particularly
halving the proportion of households with per capita energy intake less than 100% adequacy by 2015.
Moreover, the FCS provides better understanding on the effects of urbanization on the population’s
food intake, nutritional status, and rising prevalence of lifestyle diseases. It also helps identify the
socio-economic and demographic characteristics of the target population, unmasking inequities in
food and nutrient intake. Thus, policy and program development will be geared towards improving
the nutritional status of those who are at particularly greater nutritional risk.
The FCS of the DOST-FNRI provides estimates of quantities actually consumed by sample
households including the consumption of minor food crops and self-produced foods. This information
reflects the variation in food consumption between households. The food balance sheet (FBS) on the
other hand, provides the information on the available foods produced at the national level which does
not include the data on minor food crops and self-produced foods.
We hope that this monograph will serve as information source for policymakers and
organizations from government and private sectors to fully understand the food consumption pattern
and situation of the country. This can be used as reference to formulate or enhance the existing
policies to further improve food supply.
MARIO V. CAPANZANA, Ph.D.

Director
ii Food and Nutrition Research Institute

2015 UPDATING SURVEY MANAGEMENT TEAM
Mario V. Capanzana, Ph.D.

Project Director
Cecilia Cristina Santos-Acuin, M.D., Ph.D.

Project Leader
COMPONENT STUDY LEADERS DATA MANAGEMENT
Marina B. Vargas, Ph.D. (Human Nutrition) Charmaine A. Duante, MSc Epidemiology

Dietary Component (Public Health)
Head, Nutritional Statistics and Informatics Team
Ma. Lilibeth P. Dasco, MSAN Glen Melvin P. Gironella

Anthropometry Component Senior Statistician and SES Component Leader
Mildred O. Guirindola, MPS-FNP Ma. Lynell Valdeabella-Maniego

Maternal Health and Nutrition Statistician
and IYCF Components
Chona F. Patalen, MPH Eldridge B. Ferrer, MSAES

Clinical and Health Component Statistician
Cristina G. Malabad, MSPH (Nutrition) Apple Joy D. Ducay

Food Security Component Statistician
Milagros C. Chavez Jeffrey Y. De Leon, MIT

Government Program Participation Component Senior Programmer and Developer of eDCS
(2012 to March 2016)
Charina A. Javier, MDE Mae Ann S.A. Javier

Government Program Participation Component Programmer and Developer of eDCS
(April 2016 to present)
FINAL REPORT WRITERS
Marina B. Vargas, Ph.D. (Human Nutrition)

Josie Platon-Desnacido, MSAN
Princess Jean M. Algones, RND
Ma. Justine Camille S. Sabino, RND
Anna Paulina B. Sabularse, RND
EDITORS
Mario V. Capanzana, Ph.D.

Imelda Angeles-Agdeppa, Ph.D.
Food and Nutrition Research Institute iii

ACKNOWLEDGMENTS
Grateful acknowledgement and appreciation are due to the following:
The Department of Health (DOH), Health Policy Development and Planning Bureau, and
the DOST-Philippine Council for Health Research and Development (DOST-PCHRD), through the
2015 Health Systems Research Management, for funding the project titled “Evaluation of the
Attainment of Health-Related Millennium Development Goals (MDGs)” integrated in the 2015
Updating Survey;
The Philippine Society of Hypertension (PSH) and the Cardiology Unit and Pediatrics Unit of
the Philippine General Hospital (PGH) for sharing their expertise during the Blood Pressure
Certification Training;
The Philippine Statistics Authority (formerly 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),
the Governors, Mayors, Barangay Captains, and their constituents for providing direct assistance in
the field survey operations;
The National Nutrition Council of the Department of Health (NNC-DOH), through its
Regional Nutrition Program Coordinators (RNPCs) and Provincial/City and Municipal Nutrition
Action Officers (PNAOs/CNAOs and MNAOs), for sharing their untiring guidance and incessant
support during field data collection;
The Department of Science and Technology Regional Directors (RDs) and Provincial Science
and Technology Directors (PSTDs) for their support, especially during field data collection, training,
and pre-survey coordination in the regions/provinces;
The Centers for Health Development (CHDs) - Department of Health (DOH) through its
Regional Directors and the Provincial/City and Municipal Health Officers (PHOs/CHOs and MHOs)
for their assistance during field data collection;
Dr. Arturo Y. Pacificador, Jr., in his capacity as statistical consultant, for the technical
guidance in sampling design;
The FNRI Finance and Administrative Division (FAD) for their invaluable assistance in the
financial aspect of the survey;
All 9,930 households for their indispensable participation and utmost cooperation in the
survey; and
All FNRI technical and non-technical staff, local researchers, local survey aides, and
numerous others who have provided their inputs, involvement, and contribution to the fruition of the
Updating of Nutritional Status of Filipino Children and Other Population Groups: Philippines, 2015.
iv 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
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
LFS Labor Force Survey
MDG Millennium Development Goal
MIMAROPA Mindoro, Marinduque, Romblon, and Palawan
MS Master Sample
NCR National Capital Region
NNS National Nutrition Survey
PDRI Philippine Dietary Reference Intake
PPAN Philippine Plan of Action for Nutrition
PSA Philippine Statistics Authority
PSU Primary Sampling Unit
RA Republic Act
REI Recommended Energy 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 v

OPERATIONAL DEFINITION OF TERMS
As Purchased (AP) Food as sold in the market or picked from the garden, and includes
peelings, bones, shells, and other edible parts.
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 Composition Table An updated Philippine Food Composition Table (FCT), which also
Library includes currently consumed food items that were not analyzed in the
FCT and whose energy and nutrient content were taken from the
food labels.
Food Cost Cost of food spent by the household during the food weighing day. 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 Wastage Refers to any cooked and raw food items that an individual or family
failed to consume or utilize which could be possible due to spoilage,
wastage from cooking preparations and plate waste, and/ or fed to
other animals and pet.
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.
Household Dietary Computer system used to evaluate the energy and nutrient content of
Evaluation System (HDES) food consumed by 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.
Meal Unit Code (MUC) The value assigned to the eating members of the household for the
entire duration of the food weighing day.
Meals Eaten-Out Refer to meals consumed away/outside the home (restaurant, fast
food, etc.) by any member of the household.
vi Food and Nutrition Research Institute

Philippine Dietary Collective term comprising reference values for energy and nutrient
Reference Intake (PDRI) levels of intakes. PDRIs are to be used as references for assessing
and planning dietary intakes for an individual or for a group or
population. Estimated Average Requirement (EAR), Recommended
Energy/Nutrient Intake (REI/RNI), Adequate Intake (AI), and
Tolerable Upper Intake Level or Upper Limit (UL) are the
components constituting the PDRI.
Plate Waste Refers to the edible portions of food 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.
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.
Recommended Energy Level of intake of energy which is considered adequate for the
Intake (REI) maintenance of health and well-being of healthy persons in the
population. REI is the computed average requirement of individuals
in a particular group.
Food and Nutrition Research Institute vii

LIST OF TABLES
Table Page
Title
No. No.
1 Household Food Consumption: Eligible Households, Coverage, and Response Rates 8
2 Mean one-day household food consumption and percent contribution to the total 14
intake: Philippines, 2015
3 Mean one-day household food consumption and percent contribution to total intake 16
by place of residence: Philippines, 2015
4 Mean one-day household food consumption by food group and region: Philippines, 18
2015
5 Mean one-day household food consumption by food group and wealth quintile: 21
Philippines, 2015
6 Mean one-day household food consumption by food group and household size: 22
Philippines, 2015
7 Mean one-day household food consumption by food group, household size, and 23
place of residence: Philippines, 2015
8 Mean one-day household food consumption by food group, household size, and 24
wealth quintile: Philippines, 2015
9 Top 30 commonly consumed food items and proportion of households consuming: 27

Philippines, 2015
10 Commonly consumed food items by food group/sub-group and proportion of 29

households consuming: Philippines, 2015
11 Top 30 commonly consumed food items, mean intake and proportion of households 31
consuming by place of residence: Philippines, 2015
12 Top 30 commonly consumed food items, mean intake and proportion of 32

households consuming by wealth quintile: Philippines, 2015
13 Mean one-day household and percent consumption of processed foods by place of 34

residence: Philippines, 2015
14 Mean one-day household and percent consumption of processed foods by region: 36

Philippines, 2015
15 Mean one-day household and percent consumption of processed foods by food 38

group and wealth quintile: Philippines, 2015
16 Proportion of households consuming processed foods with Sangkap Pinoy Seal 39

(SPS) by region, place of residence, and wealth quintile: Philippines, 2015
viii Food and Nutrition Research Institute

Table Page
Title
No. No.
17 Proportion of households eating out of home by region, place of residence, and 40

18 Mean one-day household plate waste by food group: Philippines, 2015 42
19 Mean one-day household energy and nutrient lost due to plate waste: Philippines, 43
2015
20 Mean one-day household plate waste by food group and place of residence: 44
Philippines, 2015
21 Mean one-day household plate waste by food group and region: Philippines, 2015 45
22 Mean one-day household plate waste by wealth quintile: Philippines, 2015 47
23 Mean one-day household food cost and percent contribution to total food cost by 49
food group and place of residence: Philippines, 2015
food group and region: Philippines, 2015
food group and wealth quintile: Philippines, 2015
26 Proportion of households with energy and nutrient intake meeting 100% REI and 59
EAR for nutrients by region: Philippines, 2015
EAR for nutrients by wealth quintile: Philippines, 2015
Food and Nutrition Research Institute ix

LIST OF FIGURES
Figure Page
Title
No. No.
1 Weighing of one-day household food items from breakfast through supper, 9
including snacks before cooking
2 Face-to-face interview to record individual food intake using food recall method 9
3 Measuring tools used in Food Weighing and Food Recall 10
4 Household weights and measures, List of Food Item Codes, and other tools used in 10
food weighing and food recall
5 Flowchart of analysis of food intake 12
6 Mean one-day household food consumption by food group and percent contribution 13
to total intake: Philippines, 2015
7 Food and energy sources of households: Philippines, 2015 26
8 Mean one-day household plate waste and percent contribution to total plate waste: 41
Philippines, 2015
food group: Philippines, 2015
EAR for nutrients: Philippines, 2015
EAR for nutrients by place of residence: Philippines, 2015
12 Percent contribution of food groups to energy and nutrient intake: Philippines, 2015 62
13 Percent contribution of food groups to energy and nutrient intake by place of 63

14 Percent contribution of food groups to energy intake by region: Philippines, 2015 64
15 Percent contribution of food groups to protein intake by region: Philippines, 2015 65
16 Percent contribution of food groups to iron intake by region: Philippines, 2015 65
17 Percent contribution of food groups to calcium intake by region: Philippines, 2015 66
18 Percent contribution of food groups to vitamin A intake by region: Philippines, 66

2015
19 Percent contribution of food groups to vitamin C intake by region: Philippines, 2015 67
20 Percent contribution of food groups to thiamin intake by region: Philippines, 2015 67
21 Percent contribution of food groups to riboflavin intake by region: Philippines, 2015 68
x Food and Nutrition Research Institute

Figure Page
Title
No. No.
22 Percent contribution of food groups to niacin intake by region: Philippines, 2015 68
23 Percent contribution of food groups to carbohydrate intake by region: Philippines, 69

2015
24 Percent contribution of food groups to fat intake by region: Philippines, 2015 69
25 Percent contribution of food groups to energy intake by wealth quintile: Philippines, 70

2015
26 Percent contribution of food groups to protein intake by wealth quintile: 70

Philippines, 2015
27 Percent contribution of food groups to iron intake by wealth quintile: Philippines, 71

2015
28 Percent contribution of food groups to calcium intake by wealth quintile: 71

Philippines, 2015
29 Percent contribution of food groups to vitamin A intake by wealth quintile: 71

Philippines, 2015
30 Percent contribution of food groups to vitamin C intake by wealth quintile: 72

Philippines, 2015
31 Percent contribution of food groups to thiamin intake by wealth quintile: 72

Philippines, 2015
32 Percent contribution of food groups to riboflavin intake by wealth quintile: 72

Philippines, 2015
33 Percent contribution of food groups to niacin intake by wealth quintile: Philippines, 73

2015
34 Percent contribution of food groups to carbohydrate intake by wealth quintile: 73

Philippines, 2015
35 Percent contribution of food groups to fat intake by wealth quintile: Philippines, 73

2015
Food and Nutrition Research Institute xi

LIST OF APPENDICES
Appendix Page
Title
No. No.
1 Mean one-day household food consumption by food group/sub-group: 78
Philippines, 2015
2 Mean one-day household food consumption and percent contribution to total 82


intake by region: Philippines, 2015

food intake by wealth quintile: Philippines, 2015
5 List of Processed Food with Sangkap Pinoy Seal 90
6 List of Staples with Diamond Sangkap Pinoy Seal 92
7 Mean one-day household plate waste and percent of food available for 93
consumption: Philippines, 2015
8 Mean one-day household plate waste by food group and place of residence: 97
Philippines, 2015
9 Mean one-day household plate waste by food group and region: Philippines, 98
2015
10 Mean one-day household plate waste by food group and wealth quintile: 107
Philippines, 2015
food group, Philippines, 2015
12 Mean one-day household food cost and percent contribution to total food cost: 109
Philippines, 2015
13 Mean intake and percent contribution of food groups to energy and nutrient 113
14 Mean one-day household food consumption by region and food group: 129
Philippines, 2015
15 Proportion of households with energy and nutrient intake meeting the 100% REI 138
and EAR for nutrients by place of residence: Philippines, 2015
16 Mean one-day household energy and nutrient intake by region: Philippines, 139
2015
17 Mean intake and percent contribution of food group/sub-group to energy and 143
nutrient intake: Philippines, 2015
nutrient intake by place of residence: Philippines, 2015
xii Food and Nutrition Research Institute

Appendix Page
Title
No. No.
nutrient intake by region: Philippines, 2015
nutrient intake by wealth quintile: Philippines, 2015
21 Mean one-day per capita food consumption and percent contribution to total 193
22 Mean one-day per capita food consumption by food group and by household 194
size: Philippines, 2015
23 Mean one-day per capita food consumption by food group, household size, and 195
place of residence: Philippines, 2015
24 Mean one-day per capita food consumption by food group, household size, and 196
25 Mean one-day per capita consumption by food group/sub-group: Philippines, 198

2015
intake by region: Philippines, 2015
intake by wealth quintile: Philippines, 2015
29 Mean one-day per capita and percent consumption of processed food by place of 210
30 Mean one-day per capita and percent consumption of processed food by region: 211
Philippines, 2015
31 Mean one-day per capita and percent consumption of processed food by wealth 213
quintile: Philippines, 2015
32 Mean one-day per capita plate waste by food group: Philippines, 2015 214
33 Mean one-day per capita energy and nutrient lost due to plate waste: Philippines, 215
2015
34 Mean one-day per capita plate waste and percent of food available for 216
35 Mean one-day per capita plate waste by place of residence: Philippines, 2015 220
36 Mean one-day per capita plate waste by food group and place of residence: 221
Philippines, 2015
37 Mean one-day per capita plate waste by food group and region: Philippines, 222
2015
38 Mean one-day per capita plate waste by region: Philippines, 2015 224
Food and Nutrition Research Institute xiii

Appendix Page
Title
No. No.
39 Mean one-day per capita plate waste by wealth quintile: Philippines, 2015 233
40 Mean one-day per capita food cost and percent contribution to total food cost: 234
Philippines, 2015
41 Mean one-day per capita food cost and percent contribution to total food cost by 238
food group and region: Philippines, 2015
food group and wealth quintile: Philippines, 2015
45 Mean one-day per capita energy and nutrient intake, and proportion of 245
households meeting 100% REI and EAR for nutrients: Philippines, 2015
46 Mean one-day per capita energy and nutrient intake, and proportion of 245
households meeting 100% REI and EAR of nutrients by place of residence:
Philippines, 2015
47 Mean one-day per capita energy ad nutrient intake and proportion of households 246
meeting 100% REI and EAR for nutrients by wealth quintile: Philippines, 2015
48 Mean one-day per capita energy and nutrient intake and percent contribution of 247
food group to energy and nutrient intake: Philippines, 2015
49 Mean one-day per capita food consumption by region and food group: 263
Philippines, 2015
50 Mean one-day per capita energy and nutrient intake and proportion of 272
households with energy and nutrient intake meeting 100% energy
recommendation and EAR for nutrients by region: Philippines, 2015
51 Mean one-day per capita intake and percent contribution of food group/sub- 274
group to energy and nutrient intake: Philippines, 2015
52 Mean one-day per capita energy and nutrient intake by region: Philippines, 2015 276
group to energy and nutrient intake by place of residence: Philippines, 2015
group to energy and nutrient intake by region: Philippines, 2015
group to energy and nutrient intake by wealth quintile: Philippines, 2015
56 2015 Household Food Consumption Survey Questionnaire 328
xiv Food and Nutrition Research Institute

SUMMARY OF FINDINGS
The Dietary Survey or Food Consumption Survey (FCS) component of the National Nutrition
Survey (NNS) provides a direct measure of food consumption at the household and individual levels
to determine actual food intake and adequacy of energy and nutrient intakes of Filipino households.
This survey component is conducted concurrently with the NNS, as it is expensive and laborious. For
the 2015 Updating Survey, the Department of Health (DOH) commissioned FNRI to include the
Household Food Consumption Survey (HFCS) as one component to provide end line data for the
Millennium Development Goals (MDGs), particularly on measuring the proportion of households
meeting 100% energy adequacy.
Household food consumption was also presented in this survey year as total household intake,
not as mean per capita household intake in a day as was customary. In previous HFCS, the mean one-
day food intakes of households were presented as “per capita” food intake, wherein the net total raw
as purchased weight is divided by the total number of consumption units (CU) per household. CU in
this survey is 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. The
per capita reporting of household food intake poses many limitations as it does not account for age,
sex, and physiological differences among household members, but rather divides the intake by the
number of members who partook of the meals. Reporting total food intake for the entire household,
rather than on a “per capita” basis, will minimize errors. However, to keep track of trends in food,
energy, and nutrient intakes of households, per capita intakes were also included in this report (see
Appendix 21-55).
Food weighing method was used to measure the total food intake of Filipino households in a
day. The typical Filipino diet remained to be rice-vegetable-fish combination, which is equivalent to
about 16 cups of cooked rice (2952 grams), nearly 11 matchbox-size fried fresh fish (233 grams),
three-fourth (3/4) cup of cooked leafy vegetables (63 grams), and two and one-fourth (2 1/4) cups of
cooked non-leafy vegetables (333 grams) consumed daily by every household, covering three (3)
major meals, namely, breakfast, lunch, and supper.
Translating intake into raw as purchased form, the total household intake was computed at
3400 grams in a day. Among food groups, cereals and cereal products registered the highest intake at
1467 grams, with rice and rice products consumption at 1263 grams. Intake of vegetables (496
grams) and fish and fish products (392 grams) constituted 14.6 and 11.5% of the total intake,
Food and Nutrition Research Institute 1

respectively. Meanwhile, meat and meat products and poultry were consumed at about 7 and 3.2% of
the total intake, respectively. The miscellaneous group, composed of beverages, condiments and
spices, and other food items, was consumed at 112 grams per day, contributing 3.3% to total intake.
Among the food groups, dried beans, nuts and seeds contributed least to the total intake in a day.
By place of residence, urban households posted almost similar amount of total intake with
rural households. By food groups, consumption of other cereal products, fats and oils, meat and meat
products, poultry, eggs, milk and milk products, and miscellaneous food, particularly beverages, was
higher in urban than in rural households. In contrast, rice and rice products, starchy roots and tubers,
vegetables, and sugars and syrups were consumed in greater quantities in rural than in urban
households.
Among regions, ARMM recorded the highest total food intake and consumption of specific
food groups which include rice and rice products (1945 grams), starchy roots and tubers (177 grams),
sugars and syrups (89 grams), fish and fish products (593 grams), and other fruits (219 grams).
Meanwhile, NCR registered the highest intake of other cereal products (184 grams), meat and meat
products (469 grams), whole milk (237 grams), milk products (76 grams), and beverages (141 grams).
Consumption of dried beans, nuts and seeds was highest in CAR (50 grams) and Cagayan Valley (50
grams). CAR was also the top consumer of other vegetables (478 grams). Meanwhile,
CALABARZON posted the highest intake of eggs (91 grams), while the Bicol region was the greatest
consumers of fats and oils (90 grams). For green, leafy and yellow vegetables and vitamin C-rich
fruits, SOCCSKSARGEN exhibited the highest intake at 263 grams and 47 grams, respectively.
Lastly, MIMAROPA recorded the lowest total intake (3030 grams) and the lowest consumption of
milk and milk products (47 grams) and dried beans, nuts and seeds (24 grams).
Generally, those with higher number of household members, with better wealth quintile,
living in urban settings have higher total food consumption than their counterparts. Rice and rice
products remained the most consumed food group, followed by fish and fish products and vegetables.
Plants were the major food source, with rice and coconut oil as the most commonly
consumed food among Filipino households. Hotdogs were the most highly consumed processed food
by urban households, whereas rural households preferred processed fish products such as canned and
dried sardines. Filipino households consumed 749 grams of processed food daily, which is mostly
composed of cereals and cereals products, fish, meat, and poultry, and milk and milk products.
Among regions, the highest consumption of processed food was observed in Zamboanga Peninsula.
Furthermore, processed food consumption was found to increase with improved wealth status.
2 Food and Nutrition Research Institute

Three (3) out of 10 (32.2%) households have at least a member who took meals or snacks
outside their homes, with the rich and richest households, those residing in urban areas, and NCR
residents recording the highest percent of eating out.
Total daily plate waste was computed at 62 grams for the whole households, composed of
vegetables (5 grams), rice and rice products (46 grams), fish and fish products (6 grams), and meat
and meat products (1 gram), which are either discarded or fed to pets, resulting in a total loss
equivalent to 172 kilocalories (43 grams) per day. Highest amount of food wastage, mainly composed
of rice and rice products, was observed among rural households. Across wealth quintiles, similar total
amount of plate waste was observed. Meanwhile, by food groups, high plate waste from fish, meat,
and poultry was observed in the richest quintile while cereals and cereal products was observed
among poor quintile. Among regions, plate waste was highest in CAR and lowest in ARMM.
The daily actual cost of food consumed by households in 2015 was Ᵽ262.87 on the average.
Rural households spent Ᵽ226.17 per day on food, while urban households spent Ᵽ304.62. In both rural
and urban households, larger proportion of their total food cost was spent on cereals and cereal
products and fish, meat, and poultry. However, allocation for cereals and cereal products were
comparably lower among urban than in rural households. Overall, the biggest share of costs was spent
on fish, meat, and poultry, followed by cereals and cereal products and vegetables.
Thirty one percent (31%) of households met 100% of the energy recommendation, while 69%
remained energy deficient. Thus, the MDG target of halving the proportion of household with mean
per capita energy intake below 100% (from 74.2% in 1993 to 37.1% in 2015) was not met. About six
(6) out of 10 (59.6%) households met the EAR for protein. Among micronutrients, niacin obtained
the highest proportion of households (85.1%) meeting the EAR for this B-vitamin. Calcium and iron
requirements were met by the least percentage of the population at 16 and 9.2%, respectively, while
the proportion of households meeting EAR for other nutrients ranged from 20 to 33.2%.
Moreover, urban households have higher energy intake compared with their rural
counterparts. While this may be true, a higher proportion of rural households were able to meet 100%
of the energy recommendation. In contrast, mean nutrient intakes and proportion of households
meeting EAR for most nutrients were slightly higher in urban than in rural areas, except for calcium
and vitamin C.
Among regions, the proportion of households meeting 100% of recommended energy was
highest in CAR (38.7%) and lowest in Northern Mindanao (26.7%). Regions with the highest
proportion of households meeting the EAR for nutrients include NCR for protein (66.6%) and thiamin

(43.4%), Cagayan Valley for iron (15%), calcium (24.9%), vitamin A (30.9%), riboflavin (26.9%),
and vitamin C (44.7%), and Western Visayas for niacin (89.6%).
Total energy contributed by all food groups per household was obtained at 7597 kilocalories.
Rice and rice products were the principal contributors of energy, protein, iron, thiamin, riboflavin,
niacin, and carbohydrates. Fish, meat, and poultry were also major sources of protein. Vitamin A,
meanwhile, was supplied mainly by meat and meat products, followed by green, leafy and yellow
vegetables, poultry, and fish and fish products. Fish and fish products were the highest contributor of
calcium, followed by vegetables and whole milk. Vegetables were the main contributor of vitamin C,
followed by fruits, starchy roots and tubers, and beverages. Meanwhile, intakes of energy, protein,
fats, iron, vitamin A, thiamin, riboflavin, and niacin were observed to be higher in urban households
than in rural households. Rice and rice products were the main contributor of energy, protein, iron,
thiamin, riboflavin, niacin, and carbohydrates in both rural and urban households. Vitamin C intake
was relatively higher in rural areas due to a large consumption of green, leafy and yellow vegetables
as compared with urban households.
Among regions, the highest intake of energy was recorded in ARMM, while the least was
recorded in MIMAROPA. Among the body-building food groups, meat and meat products were the
highest contributors of protein in NCR, CALABARZON, and CAR, whereas fish and fish products
generally supplied protein for the rest of the regions. Greatest contributors of vitamin A were meat
and meat products for Central Luzon and CALABARZON; fish and fish products for ARMM; and
poultry for the Bicol region. Across the country, a high percentage of calcium was supplied mainly by
fish and fish products, particularly in Zamboanga Peninsula. Furthermore, more than 50% of vitamin
C was supplied by vegetables in all regions except in NCR.
By wealth quintile, the percent contribution of rice and rice products to energy, protein, iron,
thiamin, riboflavin, and niacin intakes was highest among the poorest households. This was found to
decrease with improved wealth status. Meat and meat products, on the other hand, were the main
sources of animal protein among the richest households, while fish and fish products supplied protein
for the rest of the quintiles. The chief contributors of vitamin A were green, leafy and yellow
vegetables among the poor and poorest quintiles; poultry among the middle quintile; and meat and
meat products among the rich and richest households. Across wealth quintiles, the major sources of
calcium were fish and fish products, followed by rice and rice products. Generally, an increase in
wealth status was followed by an increase in contribution of milk and milk products to calcium intake.
Vitamin C intake was mainly contributed by vegetables. Poorest households also source out their
vitamin C from starchy roots and tubers, while for poor, middle, and richest households obtained it

from fruits. Rich households acquired vitamin C from miscellaneous items, including beverages and
condiments and spices.
This monograph presents the findings of the 2015 Updating Survey Food Consumption
component in greater detail, including household food, energy and nutrients intake, adequacy of
intake, food expenditure, plate waste, and contribution of food groups to energy and nutrients intake.

1. INTRODUCTION
The Updating Survey, which is conducted every two to three years by the DOST-FNRI in
between NNSs, was made more comprehensive as per DOH’s request to include health-related
indicators of the MDGs in its end line assessment. These include: MDG 1 - eradication of extreme
poverty and hunger; MDG 4 - the reduction of child mortality; MDG 5 - improvement of maternal
health; MDG 6 - combating HIV/AIDS, malaria, and other diseases; and MDG 7 - to ensure
environmental sustainability.
MDG 1 aims to eradicate extreme poverty and hunger. One of the three underlying targets
included in the goal is to halve the proportion of the population suffering from hunger from 1990 to
2015. Two indicators for this target are the proportion of underweight children under five years of age
and the proportion of households with per capita dietary energy adequacy below 100% of the
requirement. The latter indicator can be assessed through the FCS conducted by the FNRI.
The Dietary Survey provides a direct measure of the food situation at the household level,
which includes data on household food intake, plate waste, food sources and food cost, and energy
and nutrient intake. Data collected from households followed a standardized procedure, making it the
only official and recognized statistical source of data on household food consumption and nutrient
intake in the Philippines.
The FCS is helpful in identifying the commonly consumed food and nutrient deficiencies
particular to a specific region. Relevant dietary data also reveal disparities in food and nutrient intake
for various factors such as age, sex, location, and income, as well as determine the size and nature of
the group that might be at risk due to malnutrition. This aids in the development of population group-
and area-specific short-term and long-term measures to prevent and control nutrition-related diseases.
More so, data from the food consumption survey help track changes in consumption of perishable and
non-perishable food products and their contribution to household total nutrient intake, facilitating
prediction of future demands for certain agricultural products.

2. METHODOLOGY
2.1. Sampling Design
The 2015 Updating of Nutritional Status of Filipino Children and Other Population Groups
(2015 Updating Survey) utilized the 2003 Master Sample developed by the Philippine Statistics
Authority (PSA) (formerly the National Statistics Office (NSO)). This sampling design followed three
stages. The first stage involved the selection of the Primary Sampling Units (PSUs), which consisted
of one (1) barangay or contiguous barangays with at least 500 households. The second stage involved
the selection of Enumeration Areas (EAs). An EA consisted of a contiguous area in a barangay with
150-200 households. The third and last stage involved the selection of households from the sampled
EA. During this stage, the selected households served as the ultimate sampling unit.
2.2. Scope and Coverage
The 2015 Updating of the Nutritional Status of Filipino Children and Other Population
Groups covered 17 regions consisting of 80 provinces. Batanes was excluded from the survey due to
logistical considerations. This survey utilized the list of households from the 2009 Labor Force
Survey (LFS). The Dietary Survey used one of four replicates of the Master Sample covering 100% of
sample households for the HFCS (Table 1). A total of 9,930 sample households were selected for the
survey, which was conducted from July 20, 2015 to November 30, 2015.
Generally, the regions covered exhibited very high response rates. The highest response rate
was registered in SOCCSKSARGEN and ARMM at 99.4 and 99.3%, respectively, while the lowest
was recorded in NCR at 93.5%, followed by CALABARZON at 94%.

Table 1. Household Food Consumption: Eligible Households, Coverage, and Response Rates
Eligible No. No. of HH %

REGIONS Households % Eligible
of HH Covered Response
NCR 1,342 805 60.0 753 93.5
CAR 598 420 70.2 403 96.0
Ilocos Region 788 588 74.6 575 97.8
Cagayan Valley 634 535 84.4 522 97.6
Central Luzon 1,084 835 77.0 804 96.3
CALABARZON 1,337 1,041 77.9 979 94.0
MIMAROPA 337 276 81.9 268 97.1
Bicol 846 740 87.5 724 97.8
Western Visayas 956 876 91.6 860 98.2
Central Visayas 891 637 71.5 614 96.4
Eastern Visayas 782 635 81.2 625 98.4
Zamboanga Peninsula 570 393 68.9 373 94.9
Northern Mindanao 627 540 86.1 516 95.6
Davao 734 497 67.7 472 95.0
SOCCSKSARGEN 711 530 74.5 527 99.4
ARMM 708 460 65.0 457 99.3
Caraga 626 476 76.0 458 96.2
TOTAL 13,571 10,284 75.8 9,930 96.6
2.3. Survey Methods
Food weighing, food inventory, and food recall were the methods employed in the collection
of food consumption data among sample households. A digital weighing scale (Sartorius AZ4101
Digital Dietary Balance) was used to weigh food items in the households. To ensure accuracy in
obtaining the weights of all food items, the dietetic scale was adjusted into its calibrated capacity
using a two-kilogram standard weight. All food items prepared and served in the households
throughout the day, which included food items eaten from breakfast, lunch, supper, and in-between
snacks, were weighed before cooking or in their raw form. Plate wastes, given-out food, and leftover
food were also weighed to obtain the actual weight of food consumed.
Aside from the actual weighing of food in the household, a food inventory was also
conducted. Non-perishable food items that may 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
(Figure 1).

Figure 1. Weighing of one-day household food items from breakfast through

supper, including snacks, before cooking
Household members who had consumed food outside of home were asked to recall their food
intake through face-to-face interview. Intake in terms of kind and quantity of food was elicited and
recorded in the food record to complete the day’s household intake (Figure 2). Sample weighing of
similar food items eaten outside of home was performed for validation purposes.
Figure 2. Face-to-face interviews to record individual food intake using food recall method
In most cases where food items were recalled in cooked state, quantities of food items were
expressed in terms of common household measurements such as cups, tablespoons, or by size and
number of pieces of food eaten. Tools such as wooden matchbox and plastic circles of different sizes
were utilized to properly estimate the size of different food items consumed. Household tablespoons
and teaspoons and measuring cups for solid and liquid food items were also used to aid the respondent
in estimating the amount of food consumed (Figure 3). Other food items that were eaten raw were
also recorded in their raw state. The amount of food items recalled were quantified through actual or
sample weighing. Moreover, food weights were obtained from the Compilation of Household Weights

and Measures. The Compilation of Household Weights and Measures has been continuously updated
to include new food products being introduced in the market (Figure 4).
Figure 3. Measuring tools used in Food Weighing and Food Recall
The List of Food Item Codes was also used in the Dietary Survey to aid the Dietary
Researchers in filling-up the FIC column in the food record. A compilation of pictures of food items
called the Visuals of Food was utilized to aid the respondent in correctly identifying the food
consumed. The Compilation of Food Substitute and Translation of Local Foods in the Philippines, a
compilation of food items arranged sequentially into food groups with its English and local names,
was used as guide in determining substitutes for food consumed by the respondent that were not found
in the Food Composition Table Library or were known by a different name in the survey area. Also
included in the list were food items used as substitute based on the description given by the
respondent.
Compilation of Food Compilation of Food List of Food

Weights and Measures Substitutes Item Codes
English and Local Names of Visuals of

Philippine Fishes Foods
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 Dietary Researcher that includes the Household Membership
Form, which contains information such as household members, visitors who partook of the meals with
them during the food weighing day, their respective age, sex, and physiological status (Appendix 56).
The booklet also includes a form on Household Inventory, which was used to record the beginning
and ending inventory weights of non-perishable food items. The Household Food Record Form was
also employed to record data on the description, amount, size, or measure of food to be cooked and
consumed on weighing day, including plate waste and given-out food. Food cost per item was also
documented.
2.5. Ethical Review
A copy of the project proposal titled “2015 Updating of the Nutritional Status of Filipino
Children and Other Population Groups” was submitted to the FNRI Institutional Ethics Review
Committee (FIERC) for clearance and was approved on July 20, 2015.
Written consent to participate in the 2015 Updating Survey was obtained from households
and subjects prior to interview and collection of anthropometric measurements. Children below 10
years old were obtained their consent through their mother or caregiver. 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 or any undesirable
effect that may result or invasion circumstances such as expected duration of the interview with
respondent, benefits of participation, maintaining confidentiality of information, and option to
withdraw without penalty or consequences. The respondent’s written consent was sought and filed.
2.6. PSA Review and Approval
The Philippine Statistics Authority granted clearance to the questionnaires for the 2015
Updating Survey on July 15, 2015 (See 2015 Updating Survey Overview Monograph).

2.7. Data Processing and Analysis
The processing and analysis of food consumption data involved four steps (Figure 5). After
the collection of food intake data from the selected sample households, field editing was done to
check the accuracy and completeness of data. Office editing and validation were done to ensure
accuracy and quality of survey results. Each food item has an equivalent food item code based on the
Food Composition Table (FCT). The Household Dietary Evaluation System (HDES), a computer
system, was used to evaluate the energy and nutrient intake for each household. The HDES converted
all weights of food items into gross weight or “as purchased weight”. This served as the uniform unit
for all food weights that were encoded. Actual food consumption weight per day was then computed
as total food weight minus the combined weights of leftover and given-out food and plate wastes.
Actual food consumption weights were entered to a computer library of the FCT. This was
utilized to facilitate the estimation of the energy and nutrient intake of the food consumed. Estimates
of energy and nutrient content of the diet of households were compared against the nutritional
requirements stipulated in the Philippine Dietary Reference Intakes (PDRI, 2015). Energy intake was
compared with the Recommended Energy Intake (REI) of the PDRI while nutrient intake was
compared with the Estimated Average Requirement (EAR) both included in the PDRI. Results were
presented as proportion of households meeting the energy intake and proportion of households
meeting estimated average requirements for specific nutrients. Stata version 12 was used to organize
and analyze the data.
Figure 5. Flowchart of analysis of food intake

3. RESULTS
3.1. Household Food Consumption
The Household Food Consumption component of the 2015 Updating Survey revealed that the
typical Filipino diet is a combination of rice, vegetable, and fish, which has been the case in the past
years. In terms of weight, the mean one-day total household food consumption was computed at 3400
grams, in raw as purchased form. Cereals and cereal products was the most consumed food group
(43.2%), particularly rice and rice products (37.2%), with rice intake at 1231 grams contributing
36.2% of the total food intake (Appendix 2). Total intake of vegetables was 496 grams while fish and
fish products was 392 grams (Figures 6, Table 2).
Cereals and Starchy Roots

Cereal Products, and Tubers,
1467 g (43.2%) Rice and Rice 54 g (1.6%)
Products, 1263 g Sugars and
Miscellaneous, (37.2%)
112 g (3.3%) Syrups,
47 g (1.4%)
Fats and Oils,
Fruits, 60 g (1.8%)
144 g (4.2%)
Fish and Fish
Products,
392 g (11.5%)
Vegetables,
496 g (14.6%) Meat and Meat
Poultry, Products,
Dried Beans, Milk and Milk 109 g (3.2%) 239 g (7.0%)
Nuts and Seeds, Products,
34 g (1.0%) 175 g (5.1%) Eggs, 71 g (2.1%)
Figure 6. Mean one-day household food consumption by food group and percent contribution to
the total intake: Philippines, 2015
Translating these values to household measurements, about 16 cups of cooked rice (2952
grams), nearly 11 matchbox-size fried fresh fish (233 grams), three-fourth (3/4) cup of cooked leafy
vegetables (63 grams), and two and one-fourth (2 1/4) cups of cooked non-leafy vegetables (333
grams) were consumed daily by every household to cover the three (3) major meals, namely,
breakfast, lunch, and supper.
Among food groups, cereals and cereal products were consumed in the largest quantity,
contributing 43.2% of the total intake, with rice and rice products constituting 37.2% of the total
consumption. Intake of vegetables, including green, leafy and yellow vegetables and other vegetables,

totalled 496 grams in as purchased form, representing 14.6% of the total intake. Fruits, including
vitamin C-rich fruits and other fruits, were consumed at 144 grams in a day. Fish and fish products
were consumed at 392 grams, which are made up of fresh fish, dried fish, processed fish, and
crustaceans and molluscs. Among fresh fish species, galunggong, bangus, and tilapia were highly
consumed across households. Meat and meat products, which made up 7% of the total intake, were
consumed at 239 grams, while poultry were consumed at 109 grams, constituting 3.2% of the
household’s total intake. Eggs were consumed daily at 71 grams, as purchased. Intake of fats and oils
was measured at 60 grams, consisting of vegetable oil, coconut (as fat), and margarine (Appendix 1).
Milk and milk products and miscellaneous food items were consumed at 175 and 112 grams,
respectively. Miscellaneous food items include beverages (67 grams), condiments and spices (39
grams), and others (6 grams). The least consumed food groups were starchy roots and tubers (54
grams), sugars and syrups (47 grams), and dried beans, nuts and seeds (34 grams) (Table 2).
Table 2. Mean one-day household food consumption and percent contribution to the total intake:
Philippines, 2015
Consumption
Food Group/Sub-group Percent of total
kg/yr g/day
ENERGY-GIVING FOOD
Cereals and Cereal Products 536 1467 43.2
Rice and Rice Products 461 1263 37.2
Corn and Corn Products 37 102 3.0
Other Cereal Products 37 101 3.0
Starchy Roots and Tubers 20 54 1.6
Sugars and Syrups 17 47 1.4
Fats and Oils 22 60 1.8
BODY-BUILDING FOOD
Fish, Meat, and Poultry 270 740 21.8
Fish and Fish Products 143 392 11.5
Meat and Meat Products 87 239 7.0
Poultry 40 109 3.2
Eggs 26 71 2.1
Milk and Milk Products 64 175 5.1
Whole Milk 51 139 4.1
Milk Products 13 36 1.1
Dried Beans, Nuts and Seeds 12 34 1.0
BODY-REGULATING FOOD
Vegetables 181 496 14.6
Green, Leafy and Yellow Veg. 62 171 5.0
Other Vegetables 118 324 9.5
Fruits 53 144 4.2
Vitamin C-Rich Fruits 8 23 0.7
Other Fruits 44 121 3.6
MISCELLANEOUS 41 112 3.3
Beverages 25 67 2.0
Condiments and Spices 14 39 1.1
Others 2 6 0.2
TOTAL FOOD 1241 3400 100.0
Numbers may not add up to totals due to rounding.

Food Consumption by Place of Residence
The mean one-day food consumption of urban households (3401 grams) was almost similar to
rural households (3399 grams) (Table 3). By food group, rural households consumed significantly
more (p<0.05) rice and rice products than their urban counterparts, which suggests that rice is a
practical and immediate source of energy among rural households. In contrast, urban households
posted significantly high intake of other cereal products such as noodles, breads, cookies, and
biscuits. Moreover, urban households consumed significantly more meat and meat products at 333
grams and poultry at 149 grams per day. Whereas higher intake of fish and fish products was
observed in rural households compared with urban households, the difference however was not
significant. Meanwhile, significantly higher consumption of vegetables was observed among rural
households (574 grams) as against urban households. Consumption of fruits was a little higher in
urban (147 grams) than in rural households (142 grams), although the difference was insignificant.
Other food groups were consumed in varying amounts. Starchy roots and tubers, sugars and
syrups, and dried beans, nuts and seeds were consumed a little higher in rural than in urban
households. The opposite was observed for fats and oils, as well as eggs where intakes of these food
items were higher in urban households. The same holds true for milk and milk products and beverages
where consumption were significantly higher in urban than in rural areas. Consumption of
condiments and spices did not differ in both areas measured at 39 grams. Higher consumption of high-
caloric food items such as meat and meat products, fats and oils, and beverages which are mostly
sweetened was particularly notable among urban households.

Table 3. Mean one-day household food consumption and percent contribution to total intake
by place of residence: Philippines, 2015
Rural Urban
Food Group/Sub-Group Percent of Percent of
Mean (g) Mean (g)
total (%) total (%)
ENERGY-GIVING FOOD
Cereals and Cereal Products 1561 45.9 1360 40.0
Rice and Rice Products 1335 39.3 1182 34.8
Corn and Corn Products 152 4.5 46 1.3
Other Cereal Products 75 2.2 132 3.9
Starchy Roots and Tubers 64 1.9 42 1.2
Sugars and Syrups 51 1.5 42 1.2
Fats and Oils 55 1.6 66 1.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 633 18.6 863 25.4
Fish and Fish Products 402 11.8 380 11.2
Meat and Meat Products 156 4.6 333 9.8
Poultry 74 2.2 149 4.4
Eggs 63 1.9 80 2.4
Milk and Milk Products 131 3.9 225 6.6
Whole Milk 108 3.2 175 5.1
Milk Products 23 0.7 50 1.5
Dried Beans, Nuts and Seeds 32 1.0 36 1.1
Vegetables 574 16.9 406 11.9
Green, Leafy and Yellow Veg. 204 6.0 134 3.9
Other Vegetables 370 10.9 272 8.0
Fruits 142 4.2 147 4.3
Vitamin C-Rich Fruits 25 0.7 21 0.6
Other Fruits 117 3.4 126 3.7
MISCELLANEOUS 93 2.7 134 3.9

Beverages 49 1.4 88 2.6
Condiments and Spices 39 1.2 39 1.1
Others 4 0.1 7 0.2
TOTAL FOOD 3399 100.0 3401 100.0
Food Consumption by Region
Food availability and accessibility are among the various factors that influence regional food
consumption. A combination of rice-fish-vegetables diet remained the usual meal pattern observed
across different regions, except NCR and CAR where the typical meal was composed of rice, meat,
and vegetables (Table 4). Among regions, households from ARMM recorded the highest total mean
one-day food consumption at 4227 grams per day, followed by NCR at 3779 grams and CAR at 3750
grams. In contrast, households from MIMAROPA obtained the lowest mean one-day food

consumption at 3030 grams, followed by CALABARZON (3175 grams) and Central Visayas (3157
grams).
Among the regions, ARMM recorded the highest intake of rice and rice products (1945
grams), starchy roots and tubers (177 grams), sugars and syrups (89 grams), fish and fish products
(593 grams), and other fruits (219 grams) such as jackfruit, durian, and mangoes. In 2015, ARMM
was the top producer of cassava or “panggi”, a staple food in most areas of the region, contributing to
high consumption of starchy roots and tubers in the region. Household size in ARMM could have
affected the high food consumption in the region, since household food intake was taken and analyzed
collectively.
On the other hand, NCR posted the highest intake of other cereal products (184 grams), meat
and meat products (469 grams), whole milk (237 grams), milk products (76 grams), and beverages
(141 grams) among regions. Consumption of dried, beans, nuts and seeds was highest in CAR and
Cagayan Valley, both having mean intake of 50 grams. Furthermore, CAR obtained the highest intake
of other vegetables (non-leafy and non-yellow vegetables) at 478 grams, but the lowest intake of fish
and fish products at 255 grams, due to the geographical location of the region.
As one of the top egg-producing regions, CALABARZON also recorded the highest daily
intake of eggs at 91 grams. Meanwhile, the typical use of coconut oil and coconut cream has made
Bicol region the top consumer of fats and oils (90 grams) across all regions of the country.
Zamboanga Peninsula recorded the highest intake of corn and corn products (540 grams), as well as
highest consumers of condiments and spices (50 grams) among regions. SOCCSKSARGEN, which is
surrounded by abundant bays, exhibited the highest intake of green, leafy and yellow vegetables (263
grams) and vitamin C-rich fruits (47 grams), such as pineapple, but the lowest intake of other cereal
products (48 grams) among regions.
The following regions recorded the lowest intake of particular food groups: Central Visayas
for rice and rice products (982 grams), other vegetables (230 grams), and other fruits (80 grams);
Northern Mindanao for sugars and syrups (26 grams), fats and oils (36 grams), and dried beans, nuts
and seeds (24 grams); Davao Region for milk products (2 grams), vitamin C-rich fruits (4 grams), and
beverages (32 grams); MIMAROPA for whole milk (41 grams) and dried beans, nuts and seeds (24
grams); Central Luzon for green, leafy and yellow vegetables (103 grams); and Western Visayas for
starchy roots and tubers (29 grams).

18
Table 4. Mean one-day household food consumption by food group and region: Philippines, 2015
REGION
Ilocos Cagayan Central CALA- MIMA-
Food Group/Sub-Group NCR CAR Bicol
Region Valley Luzon BARZON ROPA
Consumption in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 1341 1570 1366 1337 1412 1243 1363 1586
Rice and Rice Products 1135 1444 1277 1207 1287 1087 1283 1390
Corn and Corn Products 22 24 5 39 13 34 26 79
Other Cereal Products 184 102 85 91 112 123 54 118
Starchy Roots and Tubers 52 88 39 42 42 40 99 64
Sugars and Syrups 45 65 52 59 42 41 47 64
Fats and Oils 86 64 43 60 57 76 45 90
BODY-BUILDING FOOD
Fish, Meat, and Poultry 1069 731 705 691 808 754 668 661
Fish and Fish Products 375 255 344 324 367 314 468 432
Meat and Meat Products 469 298 263 255 313 300 147 161
Poultry 225 179 98 112 128 140 53 67
Eggs 84 65 79 76 88 91 50 54
Milk and Milk Products 314 175 125 162 173 224 47 195
Whole Milk 237 149 109 133 145 154 41 153
Milk Products 76 25 16 29 28 70 6 42
Dried Beans, Nuts and Seeds 39 50 40 50 36 39 24 25
Vegetables 390 669 552 561 430 387 481 519
Green, Leafy and Yellow Veg. 130 191 163 153 103 110 153 200
Other Vegetables 261 478 389 408 326 277 328 320
Fruits 165 165 93 167 127 166 111 140
Vitamin C-Rich Fruits 25 42 12 26 21 28 18 42
Other Fruits 140 123 81 141 106 138 93 98
MISCELLANEOUS 194 107 108 118 119 115 94 96

Beverages 141 69 68 68 73 71 54 58
Condiments and Spices 44 31 34 41 37 39 39 33
Others 9 7 6 9 9 5 2 5
TOTAL FOOD 3779 3750 3203 3324 3333 3175 3030 3495
Table 4 continued…
REGION
Western Central Eastern Zamboanga Northern SOCCSK-
Food Group/Sub-Group Davao ARMM Caraga

Visayas Visayas Visayas Peninsula Mindanao SARGEN
ENERGY-GIVING FOOD
Cereals and Cereal Products 1508 1506 1574 1682 1590 1565 1511 2051 1561
Rice and Rice Products 1424 982 1412 1071 1212 1341 1376 1945 1292
Corn and Corn Products 14 451 62 540 325 165 87 1 198
Other Cereal Products 70 73 100 71 53 60 48 105 71
Starchy Roots and Tubers 29 32 117 53 77 35 35 177 29
Sugars and Syrups 48 35 44 36 26 44 53 89 33
Fats and Oils 42 41 59 56 36 42 44 68 49
BODY-BUILDING FOOD
Fish, Meat, and Poultry 647 662 773 727 511 679 582 627 668
Fish and Fish Products 395 391 527 534 302 433 396 593 456
Meat and Meat Products 161 197 169 119 134 183 123 10 151
Poultry 91 74 77 74 74 63 63 25 61
Eggs 59 58 60 49 58 67 64 53 73
Milk and Milk Products 150 168 141 171 106 110 92 81 120
Whole Milk 129 122 129 126 102 109 76 79 106
Milk Products 21 46 12 45 4 2 16 2 13
Dried Beans, Nuts and Seeds 25 36 25 38 24 29 26 35 35
Vegetables 574 446 403 603 564 517 698 711 571
Green, Leafy and Yellow Veg. 207 216 139 261 232 193 263 253 230

Other Vegetables 367 230 264 342 332 324 435 458 341
Fruits 129 87 100 133 140 166 184 247 169
Vitamin C-Rich Fruits 21 7 16 26 11 4 47 29 28
Other Fruits 108 80 84 107 130 163 137 219 141
MISCELLANEOUS 102 87 108 111 70 75 81 88 86

Beverages 53 45 62 60 33 32 43 48 38
Condiments and Spices 44 36 43 50 34 37 34 36 43
Others 4 6 2 1 2 5 4 5 5
TOTAL FOOD 3313 3157 3404 3661 3203 3329 3370 4227 3392
19
Food Consumption by Wealth Quintile
Consumption of rice and rice products, corn and corn products, starchy roots and tubers, and
vegetables decreased as wealth status increased. The poor and poorest households consumed a
significantly higher amount of these food groups as compared with the rest of the quintiles (Table 5).
Meanwhile, consumption of meat and meat products, poultry, eggs, milk and milk products, dried
beans, nuts and seeds, fruits, and miscellaneous foods such as beverages, condiments and spices
increased as wealth status also increased. Households belonging to the rich and richest quintiles
consumed the highest (p<0.05) amounts of these food items which are considered expensive food
items. The quantity and quality of food intake could likely be influenced by the capacity of the
households to procure food; therefore, households with greater means, particularly the rich and richest
households, have a higher intake of the different food groups compared with households belonging to
the lowest wealth quintiles.

Table 5. Mean one-day household food consumption by food group and wealth quintile:
Philippines, 2015
POOREST POOR MIDDLE RICH RICHEST

Food Group/Sub-Group
One-day household food consumption in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 1603 1555 1467 1389 1328
Rice and Rice Products 1288 1324 1300 1233 1165
Corn and Corn Products 261 148 63 31 26
Other Cereal Products 54 83 104 125 137
Starchy Roots and Tubers 92 42 35 39 64
Sugars and Syrups 46 50 44 47 45
Fats and Oils 43 55 52 70 78
BODY-BUILDING FOOD
Fish, Meat, and Poultry 441 583 691 866 1107
Fish and Fish Products 352 400 389 391 428
Meat and Meat Products 60 123 207 332 461
Poultry 29 60 95 143 218
Eggs 34 62 73 87 96
Milk and Milk Products 61 117 141 227 320
Whole Milk 48 100 123 179 235
Milk Products 12 17 18 48 85
Dried Beans, Nuts and Seeds 25 31 33 40 41
Vegetables 612 517 442 459 459
Green, Leafy and Yellow Veg. 246 184 155 134 144
Other Vegetables 365 333 287 325 314
Fruits 114 116 102 135 256
Vitamin C-Rich Fruits 18 18 18 23 40
Other Fruits 97 98 84 113 216
MISCELLANEOUS 74 87 104 141 150
Beverages 36 48 64 94 93
Condiments and Spices 36 36 38 40 45
Others 3 4 3 7 12
TOTAL FOOD 3146 3217 3185 3500 3944
Food Consumption by Household Size
Quality and quantity of food intake are largely affected by household size. Although
collectively household food intake appeared to be higher in large households compared with
households with fewer members, the mean capita shared per member was found to decrease following
an increase in household size. Regardless of the number of household members, rice and rice
products were still the most consumed food group, followed by vegetables and fish and fish products
(Table 6). In addition, protein remained to be supplied by fish and fish products, followed by meat
and meat products, and poultry.

Table 6. Mean one-day household food consumption by food group and household size:
Philippines, 2015
9 and
PHILIPPINES 1-2 3-4 5-6 7-8
above
ENERGY-GIVING FOOD
Cereals and Cereal Products 1467 664 1175 1601 2019 2576
Rice and Rice Products 1263 569 1019 1369 1731 2246
Corn and Corn Products 102 47 71 118 152 174
Other Cereal Products 101 48 86 113 135 155
Starchy Roots and Tubers 54 20 43 48 75 139
Sugars and Syrups 47 21 37 51 65 80
Fats and Oils 60 27 52 67 79 93
BODY-BUILDING FOOD
Fish, Meat, and Poultry 740 403 637 809 927 1169
Fish and Fish Products 392 232 325 417 507 639
Meat and Meat Products 239 116 217 270 284 356
Poultry 109 54 95 122 136 173
Eggs 71 35 64 80 90 98
Milk and Milk Products 175 63 148 201 204 342
Whole Milk 139 50 111 152 177 301
Milk Products 36 13 37 49 27 41
Dried Beans, Nuts and Seeds 34 15 30 36 48 52
Vegetables 496 240 421 530 663 821
Green, Leafy and Yellow Veg. 171 89 142 186 224 283
Other Vegetables 324 150 279 345 439 538
Fruits 144 80 132 144 168 269
Vitamin C-Rich Fruits 23 13 20 26 28 33
Other Fruits 121 67 112 117 140 237
MISCELLANEOUS 112 58 100 123 142 160
Beverages 67 37 59 75 87 91
Condiments and Spices 39 19 35 43 49 5
Others 6 2 6 5 7 11
TOTAL FOOD 3400 1626 2840 3691 4479 5800
Rural households registered higher intake of cereals and cereal products, starchy roots and
tubers, sugars and syrups, and vegetables compared with households in urban areas, regardless of
household size (Table 7). On the contrary, urban households posted a higher intake of body-building
food derived from animal sources such as meat and meat products, poultry, eggs, and milk and milk
products relative to rural households. Fruit intake was relatively higher in urban than in rural
households. Yet, rural households with seven to eight (7-8) members and nine (9) and above members
were observed to have relatively higher fruit intake compared with urban households of the same
household sizes. Similarly, urban households had higher consumption of dried beans, nuts and seeds,
except for household with one to two (1-2) members. On the other hand, rural households had higher

intake of fish and fish products than urban households for all household sizes except those with nine
(9) members or more.
Table 7. Mean one-day household food consumption by food group, household size, and place of
9 and 9 and
RURAL 1-2 3-4 5-6 7-8 URBAN 1-2 3-4 5-6 7-8
Food Group/Sub-Group above above
Consumption in grams Consumption in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 1561 718 1260 1712 2179 2697 1360 601 1076 1481 1830 2450
Rice and Rice Products 1335 624 1090 1448 1851 2305 1182 503 934 1284 1590 2185
Corn and Corn Products 152 59 105 180 230 275 46 34 31 52 60 70
Other Cereal Products 75 34 65 84 97 117 132 64 110 146 180 195
Starchy Roots and Tubers 64 20 49 54 84 210 42 20 36 42 65 65
Sugars and Syrups 51 22 41 57 68 93 42 19 33 45 60 67
Fats and Oils 55 23 49 61 74 82 66 33 56 72 85 104
BODY-BUILDING FOOD
Fish, Meat, and Poultry 633 384 562 703 771 877 863 425 725 924 1110 1472
Fish and Fish Products 402 251 334 444 515 604 380 210 315 388 498 676
Meat and Meat Products 156 87 158 182 164 176 333 152 287 365 426 543
Poultry 74 47 70 78 92 96 149 63 123 171 187 253
Eggs 63 32 60 71 79 77 80 38 69 90 103 120
Milk and Milk Products 131 50 118 154 143 235 225 79 182 251 276 453
Whole Milk 108 49 91 123 133 192 175 51 134 183 229 414
Milk Products 23 2 27 31 11 42 50 27 48 68 46 39
Dried Beans, Nuts and Seeds 32 16 28 35 45 49 36 14 32 38 50 56
Vegetables 574 262 485 618 776 997 406 212 346 436 530 639
Green, Leafy and Yellow Veg. 204 99 166 228 268 354 134 77 115 140 173 209
Other Vegetables 370 163 319 391 509 643 272 135 231 295 356 430
Fruits 142 76 117 136 175 331 147 86 150 152 159 206
Vitamin C-Rich Fruits 25 16 20 27 30 46 21 10 21 25 26 19
Other Fruits 117 60 97 108 145 284 126 75 129 127 134 187
MISCELLANEOUS 93 56 86 101 107 134 134 61 118 147 184 188

Beverages 49 33 45 54 56 66 88 43 75 98 123 118
Condiments and Spices 39 22 36 44 46 55 39 15 34 42 52 62
Others 4 2 4 4 5 13 7 2 9 6 9 8
TOTAL FOOD 3399 1660 2855 3703 4502 5780 3401 1586 2822 3678 4452 5820
Total food consumption was found to increase following an increase in household size and
wealth quintile (Table 8). Among quintiles, the richest households consumed the highest total weight
of food, regardless of household size. Nevertheless, the poorest quintile recorded the highest
consumption of cereals and cereal products and starchy roots and tubers among the rest of the
quintile, except for households with one to two (1-2) members. Moreover, the richest households had
the highest intake of most food groups, such as fats and oils, fish, meat, and poultry, eggs, milk and
milk products, and dried beans, nuts and seeds among all wealth quintiles. In contrast, the poorest
quintile posted the highest intake of vegetables, while the richest quintile registered the highest intake
of fruits for households with nine (9) or more members. Households belonging to the richest quintile
exhibited high intake of miscellaneous food, except for beverages, and was particularly highest among
rich households with two to three (2-3) members.

Table 8. Mean one-day household food consumption by food group, household size, and wealth
POOREST POOR
Food Group/Sub-Group 9 and 9 and
1-2 3-4 5-6 7-8 1-2 3-4 5-6 7-8
above above
ENERGY-GIVING FOOD
Cereals and Cereal Products 661 1315 1771 2260 2811 652 1263 1714 2155 2770
Rice and Rice Products 544 1072 1419 1737 2343 555 1079 1416 1887 2398
Corn and Corn Products 92 195 293 445 383 57 119 208 142 246
Other Cereal Products 24 48 58 78 85 39 65 90 126 125
Starchy Roots and Tubers 19 58 76 127 344 16 34 38 61 111
Sugars and Syrups 20 39 54 55 89 21 42 51 78 85
Fats and Oils 16 40 48 54 77 33 51 59 65 86
BODY-BUILDING FOOD
Fish, Meat, and Poultry 269 390 502 530 615 331 493 652 713 946
Fish and Fish Products 205 310 394 445 500 231 334 451 473 677
Meat and Meat Products 46 61 70 53 70 69 113 140 145 169
Poultry 18 20 38 33 45 31 46 61 96 100
Eggs 25 35 38 37 37 30 56 73 81 74
Milk and Milk Products 17 91 60 54 81 54 106 150 112 185
Whole Milk 12 56 53 54 78 40 97 112 107 178
Milk Products 5 35 6 n 2 13 9 38 4 7
Dried Beans, Nuts and Seeds 11 23 27 38 34 19 24 34 43 46
Vegetables 236 520 658 887 1062 239 471 562 646 847
Green, Leafy and Yellow Veg. 107 197 291 350 365 91 174 208 203 294
Other Vegetables 129 323 367 537 698 148 298 355 443 554
Fruits 60 88 128 124 255 63 79 110 211 197
Vitamin C-Rich Fruits 10 15 16 15 53 6 12 28 30 10
Other Fruits 50 73 111 110 202 57 67 83 181 187
MISCELLANEOUS 59 67 74 88 104 40 78 95 121 124

Beverages 40 30 31 45 43 20 43 51 70 69
Condiments and Spices 18 36 40 41 51 18 32 39 47 51
Others 1 2 3 2 9 2 3 5 4 4
TOTAL FOOD 1392 2666 3435 4254 5508 1497 2698 3539 4286 5471

MIDDLE RICH RICHEST
Food Group/Sub-Group 9 and 9 and 9 and
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 727 1180 1604 2010 2482 653 1118 1514 1864 2311 613 1045 1422 1789 2533
Rice and Rice Products 633 1054 1428 1801 2129 575 987 1328 1677 2104 530 916 1245 1536 2309
Corn and Corn Products 36 40 60 86 171 21 25 38 36 32 7 17 33 48 23
Other Cereal Products 58 86 116 123 182 57 105 148 152 176 75 111 144 206 201
Starchy Roots and Tubers 13 36 36 36 72 34 38 34 40 71 22 51 61 118 108
Sugars and Syrups 23 36 49 65 63 21 37 55 63 72 19 34 48 63 97
Fats and Oils 26 46 61 63 72 32 58 78 102 88 34 62 80 113 142
BODY-BUILDING FOOD
Fish, Meat, and Poultry 451 565 738 935 1023 498 743 895 1120 1379 536 911 1227 1390 1920
Fish and Fish Products 261 295 415 556 600 232 314 395 540 672 245 370 436 531 766
Meat and Meat Products 116 188 232 257 272 182 300 340 428 497 211 370 537 571 774
Poultry 73 82 91 123 150 84 129 159 152 210 80 170 253 288 381
Eggs 41 73 74 89 101 41 70 98 128 119 44 78 111 120 158
Milk and Milk Products 78 116 147 181 263 93 166 230 274 607 97 241 395 418 564
Whole Milk 64 96 137 162 218 76 119 179 230 510 73 171 255 345 508
Milk Products 13 20 10 19 45 17 46 51 44 97 24 70 140 73 55
Dried Beans, Nuts and Seeds 16 29 32 51 54 13 37 48 48 47 17 34 38 61 83
Vegetables 235 381 484 559 701 235 372 496 643 686 259 393 471 580 803
Green, Leafy and Yellow Veg. 89 126 165 189 290 64 101 147 203 202 90 130 138 175 263

Other Vegetables 146 255 319 370 411 171 271 349 439 485 169 263 333 405 540
Fruits 62 108 102 114 137 106 117 147 160 163 131 250 231 239 615
Vitamin C-Rich Fruits 6 19 27 14 12 16 15 25 40 25 36 39 36 42 59
Other Fruits 56 88 75 100 124 90 102 123 120 138 96 210 195 197 555
MISCELLANEOUS 62 95 118 127 128 64 106 165 201 206 68 145 151 179 241
Beverages 41 56 74 76 72 42 66 114 138 135 42 92 95 109 138
Condiments and Spices 18 34 42 46 53 19 33 45 54 61 23 40 48 57 75
Others 2 4 2 5 3 3 7 6 9 10 4 14 8 14 29
TOTAL FOOD 1733 2664 3444 4230 5095 1790 2861 3761 4643 5748 1840 3243 4236 5069 7262
25
Food and Energy Sources
In 2015, food items coming from plant sources were still a predominant component of the
Filipino diet (72.8%), followed by food items from animal sources (22.4%) (Figure 7). A high
percentage of carbohydrates (68.8%) were still noted in the diet, followed by fats (18.8%) and a
marginal percentage of protein (12.4%).
100%
Fats 18.8%
75%
Plant Sources
72.8%
Percentage
50% Carbohydrates
68.8%
25%
Animal Sources
22.4%
Protein 12.4%
Miscellaneous
0% 4.8%
Food Sources Energy Sources
Figure 7. Food and energy sources of households: Philippines, 2015
3.2. Commonly Consumed Food
Rice (well-milled), a staple food in the country, remained the most commonly consumed food
item, eaten at least twice a day and amounting to a mean weight of 1230 grams per household (Table
9). Next to rice, basic food commodities such as coconut oil and coarse salt were most commonly
consumed by 71.6 and 60.1% of households, respectively. Meanwhile, food spices that are normally
found in Filipino dishes, such as onion (47.8%), garlic (42.8%), and ginger (12.9%), ranked 4th, 5th,
and 27th, respectively. Three-in-one coffee (41.3%), instant coffee (34.9%), brown sugar (31.2%), and
non-dairy coffee creamer (12.2%) were all part of the morning regimen of Filipino households. Also
consumed are good sources of vitamins and minerals, including vegetables such as tomato (22.2%),
malunggay leaves (20.3%), eggplant (19.5%), string beans (18.1%), squash fruit (15.9%), okra
(14.3%), and carrot (13.8%). Among condiments, soy sauce (35.3%), vetsin (30.9%), ginisa
powdered mix (21%), iodized salt (16.6%), and cane vinegar (15.7%) were the most frequently
consumed. Chocolate flavored drink (13.1%) was the commonly consumed beverage, displacing

softdrinks (11.7%). Commonly consumed protein-rich food such as egg (40.2%), pork belly (14%),
and hotdog (12.2%) were also part of the household’s daily food consumption.
Table 9. Top 30 commonly consumed food items and proportion of households consuming:
Philippines, 2015
Proportion of Mean Intake

Food Item
Households Consuming (g)
1 Rice, well-milled 94.6 1230

2 Oil, coconut 71.6 38
3 Salt, not iodized, coarse 60.1 13
4 Onion, Bombay 47.8 19
5 Garlic, bulb 42.8 7
6 Coffee, 3-in-1 41.3 20
7 Egg, chicken, whole 40.2 68
8 Soy sauce 35.3 15
9 Coffee, instant, 100% pure 34.9 4
10 Sugar, brown 31.2 18
11 Vetsin 30.9 1
12 Tomato 22.2 20
13 Ginisa mix, powdered 21.0 2
14 Malunggay, leaves 20.3 21
15 Eggplant 19.5 44
16 Milk, powdered, filled, instant 19.5 78
17 String beans 18.1 35
18 Bread, pandesal 17.9 18
19 Sugar, white, refined 17.2 8
20 Salt, iodized 16.6 4
21 Squash, fruit 15.9 60
22 Vinegar, cane 15.7 7
23 Okra 14.3 15
24 Pork belly, less fat 14.0 39
25 Carrot 13.8 8
26 Chocolate flavored drink, powdered 13.1 2
27 Ginger 12.9 3
28 Sausage, hotdog 12.2 31
29 Coffee creamer, non-dairy 12.2 3
30 Softdrinks, cola 11.7 7

Table 10 shows the most common food eaten according to food groups, wherein rice (94.6%)
and pandesal (17.9%) were the most frequently consumed food items among cereals and cereal
products. For body-building food, chicken egg (40.2%), pork belly with less fat (14.1%), hotdog
(12.2%), canned sardines (11.2%), galunggong (10.3%), chicken breast (9.9%), bangus (9.3%), pork
belly with more fat (9%), and tamban, tuyo (8.7%) were the most preferred food items. Meanwhile,
among green, leafy vegetables, the most frequently consumed were malunggay (20.3%), kamote leaves
(8.3%), and kangkong (7.9%), whereas squash (15.8%) and carrot (13.8%) were the most frequently
consumed yellow vegetables. Common varieties of banana such as saba (5.8%), latundan (5.3%), and
lakatan (3.6%) were the most preferred fruits among Filipino households.
Commonly Consumed Food by Place of Residence
Rice was listed as the most commonly consumed food item in both rural (91.7%) and urban
(97.8%) households (Table 11). Various factors affect the capacity of the household to procure and
prepare food for each member. Relatively higher consumption in urban than in rural households could
be attributed to availability and accessibility of food. Preference over convenient packaging and
ready-to-eat food predisposed urban households to the ease of consuming 3-in-1 coffee (50%),
compared with the rural households who preferred preparing their drink from pure instant coffee
(38.6%). Despite different preferences, coffee consumption was clearly a typical part of the daily food
intake. On the one hand, canned sardines (13.3%) and dried sardines (12%) were characteristic of the
Filipino dish in rural household; on the other hand, sausages such as hotdog (17.9%) were more
common among households in the urban areas. Malunggay leaves, tomato, string beans, squash,
eggplant, and okra were the most common vegetables consumed in both urban and rural households.
Commonly Consumed Food by Wealth Quintile
Regardless of wealth quintile, rice was still the most frequently consumed food item in the
country (Table 12). Among households consuming, mean weight of rice intake was highest among the
poor quintile (1300 grams) and lowest among the richest quintile (1120 grams). Coconut oil placed
second among all quintiles, except among the poorest whose second most common food item was
coarse salt (67.3%). Furthermore, coconut cream was typically consumed among the poorest and
poor households. Across groups, brown sugar was the most frequently consumed kind of sugar, apart
from refined white sugar and second-class sugar. For processed food, canned sardines was shown to
be common in all wealth quintiles, except for the rich and richest households, while meat and meat
products, such as pork belly and hotdog, were common among the rich and richest quintiles.
Likewise, the richest quintile manifested more diverse protein consumption from animal sources,
including chicken breast and pork belly with more fat. Instant powdered milk was the preferred type
of milk consumed by households across quintiles. Consumption of greens, leafy vegetables, such as

malunggay leaves, was consumed across wealth quintiles, whereas alugbati was common only among
the poorest households. No fresh fish and fruits of any kind were included in the frequently consumed
food items across all wealth quintiles.
Table 10. Commonly consumed food items by food group/sub-group and proportion of
households consuming: Philippines, 2015
Food Items Proportion of Households Consuming
Cereals and Cereal Products

Rice 94.6
Bread, pandesal 17.9
Bread, pan de monay 7.6
Crackers, salted 7.3
Noodles, rice, first class (bihon) 5.9
Starchy Roots and Tubers
Potato (patatas) 9.9
Taro 3.3
Cassava 1.9
Sweet potato, yellow (kamote, dilaw) 0.9
Sago palm (starch ball) 0.9
Sugars and Sugar Products
Sugar, brown 31.2
Sugar, white 17.2
Softdrinks 11.7
Sugar, second class 10.8
Candy, milk chocolate 2.8
Fats and Oils
Oil, coconut 71.6
Coconut cream 9.9
Palm oil 4.4
Mayonnaise 2.6
Peanut butter 2.0
Fish, Meat, and Poultry
Fresh Fish
Galunggong 10.3
Bangus 9.3
Tilapia 8.7
Tulingan 7.8
Tamban 4.3
Dried Fish
Tamban, tuyo 8.7
Galunggong, daing 3.0
Dilis, tuyo 2.2
Sapsap, tuyo 0.9
Tamban, daing 0.9
Processed Fish
Sardines, in tomato sauce, canned 11.2
Bagoong isda, ginamos 6.4
Patis 5.3
Shrimp paste (alamang) 2.2
Galunggong, smoked 2.1
Crustaceans and Mollusc
Pusit 1.8
Hipong banana prawn (puti) 1.4
Shrimp greasy back, suwahe 1.2
Shrimp small marine dried (hibe) 0.9
Shrimp sergestid, alamang 0.7
Fresh Meat
Pork belly, less fat 14.1
Pork belly, more fat 9.0
Pork Boston butt, lean 7.3
Pork chop 2.7
Beef, lean 2.5

Food Items Proportion of Households Consuming
Organ Meat
Pork, liver 2.0
Pork, blood 1.9
Chicken, liver 1.9
Pork, intestine, small 0.6
Chicken, gizzard 0.6
Processed Meat
Hotdog 12.2
Corned beef, canned 4.7
Sausage, pork (longganisa) 3.0
Meatloaf 2.2
Ham 1.3
Poultry
Chicken, breast 9.9
Chicken, leg/drumstick 6.2
Chicken, wing 4.6
Chicken, white meat 3.7
Chicken, thigh 3.2
Eggs
Chicken eggs 40.2
Duck egg 3.2
Quail eggs 0.7
Duck egg, salted (maalat) 0.5
Duck eggs, fertilized (balut) 0.1
Milk and Milk Products
Milk, powder, filled, instant 19.4
Cheese, filled 1.6
Milk, evaporated 1.2
Milk, evaporated, filled 0.9
Cheese, cheddar, pasteurized, processed 0.8
Dried Beans, Nuts and Seeds
Soy sauce 35.3
Munggo, berde, tuyo 7.3
Soy bean curd (tokwa) 0.7
Green pea, in brine, canned 0.7
Abitsuwelas, puti, buto, tuyo 0.3
Vegetables
Green, Leafy and Yellow Veg.
Malunggay 20.3
Squash fruit 15.8
Carrot 13.8
Kamote, dahon 8.3
Kangkong 7.9
Other Vegetables
Onion, Bombay 47.8
Garlic 42.8
Eggplant (talong) 19.5
String beans 18.1
Okra 14.3
Fruits
Vitamin C-Rich Fruits
Tomato 22.2
Kalamansi 5.0
Tamarind, unripe 0.8
Papaya, ripe 0.7
Kamyas, ripe 0.6
Other Fruits
Banana, saba 5.8
Banana, latundan 5.3
Banana, lacatan 3.6
Lanzones 1.0
Apple, red 0.9
Miscellaneous
Salt, not iodized, coarse 60.1
Coffee, 3-in-1 41.3
Coffee, instant 34..9
Vetsin 30.9
Ginisa mix, powdered 21.0

Table 11. Top 30 commonly consumed food items, mean intake and proportion of households
consuming by place of residence: Philippines, 2015
RURAL URBAN
Proportion Proportion
Mean Intake Mean Intake
Food Item of HH Food Item of HH
(g) (g)
Consuming Consuming
1 Rice, well-milled 1305 91.7 1 Rice, well-milled 1145 97.8
2 Oil, coconut 35 67.5 2 Oil, coconut 41 76.3
3 Salt, not iodized, 15 65.2 3 Salt, not iodized, 11 54.2
coarse coarse
4 Onion, Bombay 17 47.7 4 Coffee, 3-in-1 25 50.0
5 Garlic, bulb 7 44.0 5 Onion, Bombay 21 47.9
6 Sugar, brown 25 40.7 6 Egg, chicken, whole 78 45.6
7 Coffee, instant, 5 38.6 7 Garlic 8 41.4
100% pure
8 Vetsin 2 36.2 8 Soy sauce 16 36.7
9 Egg, chicken, 59 35.5 9 Coffee, instant, 3 30.6
whole 100% pure
10 Soy sauce 14 34.1 10 Bread, pandesal 27 27.2
11 Coffee, 3-in-1 15 33.6 11 Tomato 23 25.1
12 Malunggay, leaves 27 24.2 12 Vetsin 1 24.9
13 Ginisa mix, 2 20.8 13 Ginisa mix, 2 21.2
powdered powdered
14 Eggplant 50 20.6 14 Milk, powdered, 93 21.1
filled, instant
15 Tomato 17 19.6 15 Carrot 11 21.0
16 Milk, powdered, 65 18.0 16 Sugar, white, 9 20.9
filled, instant refined
17 Salt, iodized 4 17.8 17 Sugar, brown 10 20.3
18 String beans 39 17.7 18 Pork belly, less fat 51 19.1
19 Squash, fruit 75 15.4 19 String beans 30 18.6
20 Sugar, white, 8 14.1 20 Eggplant 36 18.4
refined
21 Okra 16 13.5 21 Vinegar, cane 9 18.4
22 Sardines, in tomato 34 13.3 22 Sausage, hotdog 45 17.9
sauce, canned
23 Vinegar, cane 6 13.3 23 Squash, fruit 43 16.4
24 Ginger 3 12.7 24 Malunggay, leaves 15 15.9
25 Vinegar, coconut 6 12.6 25 Potato 22 15.6
26 Sardine, Indian 25 12.0 26 Softdrink, cola 9 15.5
dried
27 Coffee creamer, 3 11.7 27 Okra 14 15.2
non-dairy
28 Chocolate flavored 2 11.4 28 Salt, iodized 3 15.2
drink, powdered
29 Sweet potato, 22 10.8 29 Chocolate flavored 3 15.0
leaves drink, powdered
30 Sugar, second class 7 10.4 30 Cabbage, green 13 14.9

Table 12. Top 30 commonly consumed food items, mean intake and proportion of households consuming by wealth quintile: Philippines, 2015
32
POOREST POOR MIDDLE

Mean Proportion Mean Proportion Mean Proportion
Food Item Intake of HH Food Item Intake of HH Food Item Intake of HH
(g) Consuming (g) Consuming (g) Consuming
1 Rice, well-milled 1253 84.5 1 Rice, well-milled 1300 92.3 1 Rice, well-milled 1272 97.0
2 Salt, not iodized, coarse 16 67.3 2 Oil, coconut 37 71.0 2 Oil, coconut 38 76.9
3 Oil, coconut 23 54.0 3 Salt, not iodized, coarse 15 63.8 3 Salt, not iodized, coarse 12 60.2
4 Sugar, brown 30 45.3 4 Onion, Bombay 15 43.5 4 Onion, Bombay 17 48.0
5 Vetsin 2 39.5 5 Sugar, brown 26 41.1 5 Garlic, bulb 7 44.3
6 Onion, Bombay 11 37.0 6 Garlic, bulb 6 41.1 6 Coffee, 3-in-1 21 44.0
7 Garlic, bulb 5 34.9 7 Coffee, 3-in-1 19 38.4 7 Egg, chicken, whole 70 42.8
Coffee, instant, Coffee, instant,
8 100% pure 3 31.6 8 100% pure 7 37.8 8 Soy sauce 14 35.8
9 Coffee, 3-in-1 13 30.2 9 Egg, chicken, whole 58 36.4 9 Coffee, instant, 100% pure 3 35.0
10 Soy sauce 11 26.6 10 Vetsin 2 35.1 10 Vetsin 1 30.6
11 Malunggay, leaves 31 25.4 11 Soy sauce 14 33.2 11 Sugar, brown 16 29.9
12 Egg, chicken, whole 30 20.8 12 Malunggay, leaves 29 26.4 12 Ginisa mix, powdered 2 23.8
Milk, powdered,
13 Eggplant 42 17.3 13 Eggplant 53 21.8 13 filled, instant 90 22.8
14 Squash, fruit 94 16.3 14 String beans 39 18.4 14 Malunggay, leaves 22 21.4
15 Salt, iodized 4 15.5 15 Tomato 13 18.4 15 Tomato 18 21.3
16 Sardine, Indian, dried 33 15.4 16 Ginisa mix, powdered 1 18.3 16 Eggplant 45 20.9
17 String beans 36 15.2 17 Milk, powdered, filled, instant 62 16.9 17 String beans 34 20.1
Sardines, in tomato sauce,
18 canned 38 14.7 18 Squash, fruit 67 16.7 18 Sugar, white, refined 8 18.8
19 Sweet potato 30 14.3 19 Salt, iodized 4 15.6 19 Bread, pandesal 18 17.9
20 Coffee, ground 3 14.2 20 canned 39 15.4 20 Vinegar, cane 9 16.8
21 Ginisa mix, powdered 1 12.4 21 Okra 16 14.4 21 Squash, fruit 53 16.5

22 Okra 16 12.3 22 Vinegar, cane 5 13.5 22 Okra 14 14.8
23 Tomato 8 11.8 23 Bread, pandesal 13 12.9 23 Salt, iodized 3 14.7
Chocolate flavored drink, Chocolate flavored drink,
24 Alugbati 25 11.7 24 powdered 2 12.1 24 powdered 3 14.2
25 Vinegar, coconut 6 11.4 25 Vinegar, coconut 6 11.9 25 Carrot 7 14.1
26 Corn grits, white 170 11.0 26 Sardine, Indian, dried 28 11.8 26 canned 35 13.5
27 Coconut cream 9 10.9 27 Sugar, white, refined 6 11.7 27 Ginger 3 13.0
Milk, powdered,
28 filled, instant 36 10.2 28 Sugar, second class 6 11.5 28 Pork belly, less fat 27 12.0
29 Vinegar, cane 4 9.8 29 Coconut cream 7 10.7 29 Sausage, hotdog 31 12.0
30 Ginger 2 8.7 30 Galunggong 40 10.5 30 Softdrinks, cola 7 11.7
RICH RICHEST
Mean Proportion Mean Proportion

Food Item Intake of HH Food Item Intake of HH
(g) Consuming (g) Consuming
1 Rice, well-milled 1194 98.9 1 Rice, well-milled 1120 98.9

2 Oil, coconut 48 79.3 2 Oil, coconut 44 75.3
3 Salt, not iodized, coarse 12 57.3 3 Onion, Bombay 29 57.8
4 Onion, Bombay 21 52.3 4 Salt, coarse 11 52.5
5 Egg, chicken, whole 85 49.0 5 Egg, chicken, whole 92 51.0
6 Coffee 3-in-1 24 47.6 6 Garlic, bulb 10 48.2
7 Garlic, bulb 8 45.4 7 Coffee 3-in-1 23 44.9
8 Soy sauce 17 40.1 8 Soy sauce 19 39.9
9 Coffee, instant, 100% pure 3 36.1 9 Coffee, instant, 100% pure 3 34.0
10 Vetsin 1 27.2 10 Tomato 34 32.3
11 Tomato 24 26.9 11 Bread, pandesal 26 26.4
12 Ginisa mix, powdered 2 25.5 12 Ginisa mix, powdered 2 24.2
13 Bread, pandesal 24 24.3 13 Carrot 17 23.8
14 Milk, powdered, filled, instant 96 24.2 14 Pork belly, less fat 73 23.6
15 Sugar, white, refined 11 23.1 15 Sugar, white, refined 11 23.4
16 Sugar, brown 12 22.8 16 Vetsin 1 22.8
17 Pork belly, less fat 59 20.6 17 Sausage, hotdog 62 22.6
18 Carrot 10 19.7 18 Milk, powdered, filled, instant 98 22.5
19 String beans 38 19.7 19 Salt, iodized 4 21.5
20 Eggplant 41 19.5 20 Potato 36 20.3
21 Vinegar, cane 9 18.7 21 Vinegar, cane 10 19.0
22 Sausage, hotdog 39 16.8 22 Softdrink, cola 12 18.6
23 Squash, fruit 45 16.4 23 Sugar, brown 8 18.2

24 Softdrink, cola 10 16.2 24 Coffee creamer, non-dairy 5 18.2
25 Coffee creamer, non-dairy 4 16.2 25 Eggplant 36 18.0
26 Chocolate flavored drink, powdered 3 16.1 26 Ginger 5 17.7
27 Salt, iodized 3 15.8 27 Chicken, breast 63 17.6
28 Malunggay, leaves 13 15.7 28 String beans 26 16.8
29 Okra 15 15.6 29 Cabbage, green 18 16.1
30 Ginger 4 15.3 30 Pork belly, more fat 39 15.2
33
3.3. Consumption of Processed Foods
Foods are processed to improve taste and prolong shelf life. Apparently, processed foods are
also practical sources of energy, as these only require little or no cooking. Results showed that
consumption of processed foods among households was 749 grams per day, with cereals and cereal
products constituting the bulk of household dietary intake at 28%, followed by fish, meat, and poultry
at 24.5% (Table 13).
Table 13. Mean one-day household and percent consumption of processed food by place of
Place of residence
Philippines
Rural Urban
Food group/Sub-Group
Mean Mean Mean
% % %
(g) (g) (g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 210 28.0 226 33.2 192 23.2
Rice Products 27 3.6 20 2.9 35 4.3
Corn Products 88 11.8 137 20.1 32 3.9
Other Cereal Products 95 12.7 69 10.2 124 15.0
Starchy Roots and Tubers 4 0.5 3 0.4 4 0.5
Sugars and Syrups 47 6.2 51 7.5 42 5.0
Fats and Oils 14 1.9 9 1.3 20 2.4
BODY-BUILDING FOOD
Fish, Meat, and Poultry 183 24.5 168 24.7 200 24.3
Fish Products 99 13.2 120 17.6 75 9.0
Meat Products 84 11.3 48 7.1 126 15.2
Poultry 0 0.0 0 0.0 0 0.0
Eggs 1 0.1 0 0.1 1 0.1
Milk and Milk Products 171 22.8 129 18.9 218 26.4
Whole Milk 137 18.3 108 15.8 171 20.7
Milk Products 33 4.5 21 3.1 47 5.7
Dried Beans, Nuts and Seeds 20 2.6 16 2.4 23 2.8
Fruit and Vegetable Products 4 0.6 3 0.4 6 0.8
Fruit Products 1 0.2 1 0.2 2 0.2
Vegetable Products 3 0.4 1 0.2 5 0.6
MISCELLANEOUS 96 12.8 75 11.0 119 14.4
Beverages 67 9.0 49 7.2 88 10.6
Condiments and Spices 25 3.4 23 3.4 28 3.4
Others 3 0.4 3 0.4 3 0.4
TOTAL FOOD PROCESSED 749 100.0 681 100.0 826 100.0

Consumption of Processed Foods by Place of Residence
Consumption of processed foods was also found to be greater among urban households, with
a mean intake of 826 grams, compared with rural households at 681 grams (Table 13). Urban
households had higher mean intakes of processed fish, meat, and poultry, milk and milk products, and
miscellaneous foods than their rural counterparts. Meanwhile, consumption of processed cereals and
cereal products which was greatly corn products and sugars and syrups was higher among rural than
urban households. Rural households had high intakes of fish products while meat products for urban
households.
Consumption of Processed Foods by Region
Across regions, Zamboanga Peninsula had the highest total intake of processed food at 1128
grams, followed by NCR (1078 grams) and Central Visayas (1015 grams), while lowest consumption
was observed in MIMAROPA at 402 grams (Table 14). Processed fish, meat, and poultry (247
grams), milk and milk products (305 grams), dried beans, nuts and seeds (31 grams), and
miscellaneous foods (179 grams) were greatly consumed in NCR. Processed cereals and cereal
products (623 grams) and starchy roots and tubers (14 grams) were consumed in high amounts in
Zamboanga Peninsula. Meanwhile, processed products containing sugars and syrups in ARMM (89
grams), processed products with fats and oils in CAR (35 grams), and processed egg products (2
grams) and processed fruits and vegetable products (10 grams) in CALABARZON.

36
Table 14. Mean one-day household and percent consumption of processed foods by region: Philippines, 2015
REGION
Ilocos Cagayan Western
NCR CAR Central Luzon CALABARZON MIMAROPA BICOL
Food group/Sub-Group Region Valley Visayas
Mean Mean Mean Mean Mean Mean Mean Mean Mean
% % % % % % % % %
(g) (g) (g) (g) (g) (g) (g) (g) (g)
ENERGY-GIVING FOOD
Cereals and Cereal
Products 227 21.0 109 16.1 98 16.3 117 18.0 138 19.2 155 20.3 79 19.6 186 26.3 94 17.0
Rice Products 48 4.5 8 1.2 17 2.8 15 2.3 34 4.8 37 4.8 21 5.3 36 5.1 18 3.3
Corn Products 6 0.5 3 0.5 1 0.2 19 2.9 2 0.3 4 0.5 7 1.8 37 5.2 10 1.8
Other Cereal Products 172 16.0 98 14.4 79 13.2 83 12.8 102 14.2 115 15.0 50 12.4 113 15.9 66 12.0
Starchy Roots and Tubers 5 0.4 1 0.2 4 0.6 3 0.4 2 0.3 9 1.2 0 0.1 3 0.4 1 0.3
Sugars and Syrups 45 4.1 65 9.6 52 8.7 59 9.1 42 5.8 41 5.3 47 11.8 64 9.1 48 8.7
Fats and Oils 31 2.9 35 5.2 11 1.8 12 1.8 12 1.7 25 3.3 5 1.3 13 1.8 5 0.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 247 22.9 193 28.5 200 33.2 173 26.7 221 30.7 179 23.4 132 32.8 148 21.0 163 29.4
Fish Products 62 5.7 94 13.9 121 20.0 108 16.6 99 13.8 65 8.5 97 24.2 92 13.1 117 21.1
Meat Products 186 17.2 98 14.5 79 13.1 65 10.0 121 16.8 114 14.8 34 8.5 56 8.0 46 8.3
Poultry 0 0.0 1 0.2 0 0.0 1 0.1 1 0.1 0 0.1 0 0.1 0 0.0 0 0.0
Eggs 1 0.1 0 0.0 1 0.1 0 0.1 1 0.1 2 0.3 1 0.2 1 0.1 0 0.0
Milk and Milk Products 305 28.2 165 24.4 123 20.5 157 24.2 167 23.2 218 28.4 47 11.6 192 27.2 150 27.1
Whole Milk 233 21.6 147 21.7 108 17.9 133 20.5 142 19.7 151 19.8 41 10.1 153 21.6 129 23.2
Milk Products 71 6.6 18 2.6 15 2.5 24 3.8 25 3.5 66 8.7 6 1.5 40 5.6 21 3.8
Dried Beans, Nuts and
Seeds 31 2.8 13 1.9 14 2.4 16 2.4 24 3.4 26 3.4 14 3.4 13 1.9 12 2.1
Fruit and Vegetable
Products 9 0.8 2 0.3 5 0.8 6 1.0 5 0.7 10 1.3 1 0.3 4 0.6 2 0.3
Fruit Products 3 0.3 0 0.0 2 0.3 2 0.3 1 0.1 3 0.3 0 0.1 3 0.5 0 0.1
Vegetable Products 5 0.5 1 0.2 3 0.5 5 0.7 5 0.6 7 1.0 1 0.2 1 0.1 1 0.2
MISCELLANEOUS 179 16.6 93 13.8 95 15.7 106 16.3 106 14.8 100 13.1 77 19.1 82 11.6 78 14.1
Beverages 141 13.1 69 10.3 68 11.3 68 10.5 73 10.1 69 9.0 54 13.3 58 8.2 53 9.5
Condiments and Spices 34 3.2 18 2.7 23 3.8 30 4.6 27 3.8 28 3.6 21 5.3 21 2.9 23 4.1
Others 4 0.4 5 0.8 4 0.7 8 1.2 7 0.9 3 0.4 2 0.5 4 0.5 2 0.4
TOTAL FOOD
1078 100.0 676 100.0 602 100.0 648 100.0 719 100.0 766 100.0 402 100.0 706 100.0 554 100.0
PROCESSED
REGION
Zamboanga Northern
Central Visayas Eastern Visayas Davao SOCCSKSARGEN ARMM Caraga

Food group/Sub-Group Peninsula Mindanao

Mean Mean Mean Mean Mean Mean Mean Mean
% % % % % % % %
(g) (g) (g) (g) (g) (g) (g) (g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 533 52.5 167 26.4 623 55.3 391 52.4 230 35.0 145 29.2 105 20.7 274 40.1
Rice Products 22 2.2 18 2.8 18 1.6 18 2.4 22 3.4 20 3.9 9 1.8 14 2.0
Corn Products 443 43.6 52 8.3 540 47.9 325 43.6 152 23.2 79 15.8 1 0.1 194 28.4
Others Cereal Products 67 6.6 97 15.3 65 5.8 47 6.4 55 8.4 47 9.5 95 18.8 66 9.7
Starchy Roots and Tubers 2 0.2 3 0.5 14 1.3 0 0.1 2 0.4 2 0.4 0 0.0 2 0.3
Sugars and Syrups 35 3.5 44 6.9 36 3.2 26 3.6 44 6.7 53 10.7 89 17.6 33 4.8
Fats and Oils 2 0.2 9 1.5 5 0.4 2 0.2 5 0.7 7 1.4 27 5.4 12 1.8
BODY-BUILDING FOOD
Fish, Meat, and Poultry 200 19.7 156 24.6 168 14.9 148 19.8 191 29.1 122 24.5 124 24.5 169 24.7
Fish Products 130 12.8 106 16.7 143 12.7 103 13.8 125 19.0 90 18.0 117 23.1 116 16.9
Meat Products 69 6.8 50 7.9 25 2.2 45 6.0 66 10.0 32 6.4 7 1.4 53 7.8
Poultry 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0
Eggs 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0
Milk and Milk Products 166 16.3 140 22.1 169 15.0 105 14.1 110 16.8 90 18.1 81 15.9 96 14.1
Whole Milk 122 12.0 129 20.4 126 11.1 102 13.7 109 16.5 76 15.3 79 15.5 83 12.2
Milk Products 44 4.3 11 1.7 43 3.8 2 0.3 2 0.3 14 2.8 2 0.4 13 1.9
Dried Beans, Nuts and Seeds 11 1.1 20 3.1 23 2.1 16 2.1 20 3.0 11 2.2 16 3.1 24 3.5

Fruit and Vegetable Products 0 0.0 2 0.3 2 0.2 0 0.0 0 0.0 3 0.7 0 0.0 6 0.9
Fruit Products 0 0.0 0 0.1 0 0.0 0 0.0 0 0.0 1 0.3 0 0.0 5 0.7
Vegetable Products 0 0.0 2 0.3 2 0.2 0 0.0 0 0.0 2 0.4 0 0.0 1 0.2
MISCELLANEOUS 66 6.5 92 14.6 87 7.7 57 7.7 55 8.3 64 12.9 64 12.7 67 9.8

Beverages 45 4.4 62 9.8 60 5.3 33 4.4 32 4.9 43 8.6 47 9.3 37 5.4
Condiments and Spices 21 2.1 29 4.5 26 2.3 24 3.3 21 3.3 21 4.1 16 3.1 30 4.3
Others 1 0.1 1 0.2 0 0.0 0 0.1 1 0.2 1 0.2 1 0.2 0 0.0
TOTAL FOOD
1015 100.0 633 100.0 1128 100.0 745 100.0 658 100.0 498 100.0 506 100.0 684 100.0
PROCESSED
37
Consumption of Processed Foods by Wealth Quintile
Looking at consumption of processed foods among households by wealth status, the total
amount of processed foods consumed increased as wealth status also increased (Table 15). The
poorest quintile had the least intake of processed foods (649 grams) while highest in the richest
quintile (960 grams). This holds true for all food groups except for cereal products and fish products
which consumption was inversely related to wealth status.
Table 15. Mean one-day household and percent consumption of processed foods by food group and
Wealth Quintile
Food group/Sub-Group Poorest Poor Middle Rich Richest
Mean Mean Mean Mean Mean
% % % % %
(g) (g) (g) (g) (g)
ENERGY-GIVING FOOD
Cereals and Cereal
Products 318 48.9 228 34.6 174 26.2 170 21.0 173 18.0
Rice Products 15 2.4 20 3.1 26 4.0 35 4.4 36 3.8
Corn Products 251 38.7 132 20.0 52 7.8 17 2.1 7 0.7
Other Cereal Products 51 7.9 76 11.5 96 14.4 118 14.5 130 13.5
Starchy Roots and Tubers 3 0.5 2 0.2 3 0.5 2 0.3 8 0.8
Sugars and Syrups 46 7.2 50 7.6 44 6.7 47 5.8 45 4.7
Fats and Oils 6 0.9 10 1.5 7 1.0 19 2.3 29 3.1
BODY-BUILDING FOOD
Fish, Meat, and Poultry 147 22.6 167 25.3 185 27.8 194 24.0 223 23.2
Fish Products 129 19.9 123 18.7 102 15.3 80 9.9 62 6.5
Meat Products 17 2.7 43 6.6 83 12.4 114 14.0 160 16.7
Poultry 0 0.0 0 0.0 0 0.1 0 0.1 1 0.1
Eggs 0 0.0 0 0.0 1 0.1 1 0.1 1 0.2
Milk and Milk Products 61 9.3 113 17.2 140 21.0 222 27.4 309 32.2
Whole Milk 48 7.4 97 14.7 122 18.5 178 21.9 231 24.0
Milk Products 12 1.9 17 2.5 17 2.6 44 5.4 79 8.2
Seeds 12 1.8 16 2.4 18 2.7 23 2.8 29 3.0
Fruit and Vegetable
Products 2 0.3 1 0.2 2 0.3 6 0.8 11 1.2
Fruit Products 2 0.3 1 0.1 1 0.1 2 0.2 2 0.3
Vegetable Products 0 0.0 1 0.1 1 0.2 4 0.5 9 0.9
MISCELLANEOUS 55 8.4 71 10.8 91 13.7 127 15.6 131 13.6
Beverages 36 5.5 48 7.3 63 9.6 94 11.6 91 9.5
Condiments and Spices 18 2.8 21 3.1 25 3.8 29 3.5 34 3.6
Others 1 0.1 2 0.4 2 0.3 4 0.5 6 0.6
TOTAL FOOD PROCESSED 649 100.0 659 100.0 664 100.0 810 100.0 960 100.0

3.4. Consumption of Processed Food Products with Sangkap Pinoy Seal (SPS)
About 5% of households consumed processed products with SPS in 2015 (Table 16). Across
regions, CAR exhibited the highest proportion of households at 14.8%, while ARMM registered the
lowest at 2%. Urban households posted slightly higher consumption at 6.1% as against 4.8% for rural
households, which may be due to the availability of a diverse selection of processed food products in
urbanized areas. In terms of wealth quintile, the proportion of households consuming SPS products
varied from one quintile to another; thus, no direct effect can be inferred from the data. However, the
highest consumption of SPS was among the rich quintile at 6.6%, whereas the lowest are among the
poorest quintile at 3.2%.
Table 16. Proportion of households consuming processed food with Sangkap Pinoy Seal
(SPS) by region, place of residence, and wealth quintile: Philippines, 2015
Mean Intake Proportion

AREA
(g) of Households
Philippines 4 5.4
Region
NCR 10 8.8
CAR 12 14.8
Ilocos Region 7 9.1
Cagayan Valley 9 11.2
Central Luzon 5 6.8
CALABARZON 4 4.8
MIMAROPA 2 3.6
Bicol 2 4.1
Western Visayas 3 4.0
Central Visayas 3 4.4
Eastern Visayas 3 3.8
Zamboanga Peninsula 2 2.2
Northern Mindanao 1 3.5
Davao 2 2.4
SOCCSKSARGEN 3 2.6
ARMM n 2.0
Caraga 4 2.2
Place of Residence
Urban 5 6.1
Rural 4 4.8
Wealth Quintile
Poorest 3 3.2
Poor 4 5.1
Middle 3 5.4
Rich 6 6.6
Richest 5 6.3
n (negligible) if: less than 0.5 g

3.5. Meals Eaten Out
Three (3) out of 10 (32.2%) households in the country take their meals or snacks outside their
homes (Table 17). Most of these were eaten during snacks or in between regular meals, representing
two (2) out of 10 (22.4%) households. Of the three (3) major meals, greater proportion of the Filipino
households (18.7%) ate their lunch out as compared to breakfast (6.1%) and dinner (7%) where lower
proportions of households ate outside their homes.
Table 17. Proportion of households eating out of homes by region, place of residence, and wealth
ALL
Snacks Breakfast Lunch Supper
Area n (Meal/ Snacks)
n % n % n % n % n %
Philippines 9,930 2,067 22.4 525 6.1 1,703 18.7 618 7.0 3,005 32.2
Region
NCR 753 359 47.8 123 16.1 295 39.2 129 16.7 457 60.5
CAR 403 108 25.6 17 4.0 90 22.2 33 7.8 159 38.3
Ilocos Region 575 133 23.1 16 2.9 82 14.5 14 2.5 175 30.3
Cagayan Valley 522 158 31.0 26 5.1 129 25.5 30 6.1 205 39.9
Central Luzon 804 135 16.9 28 3.8 121 14.9 35 4.2 208 25.9
CALABARZON 979 242 25.4 83 8.7 239 25.0 113 11.8 386 40.1
MIMAROPA 268 46 17.9 10 3.9 30 11.1 6 2.1 64 24.4
Bicol Region 724 188 26.1 39 5.2 150 20.5 41 5.7 255 35.1
Western Visayas 860 118 13.6 39 4.5 92 10.6 32 3.8 180 20.9
Central Visayas 614 130 21.5 27 4.6 107 18.1 47 8.1 185 31.0
Eastern Visayas 625 171 27.3 41 6.4 113 18.1 43 6.8 238 38.0
Zamboanga Peninsula 373 47 13.1 14 4.1 54 14.8 19 5.4 87 23.6
Northern Mindanao 516 35 6.9 15 2.9 46 9.0 16 3.1 74 14.5
Davao Region 472 58 13.1 6 1.4 29 6.0 14 3.0 87 19.3
SOCCSKSARGEN 527 46 9.2 22 4.3 68 12.6 23 4.3 103 19.2
ARMM 457 18 3.7 3 0.5 14 2.6 5 0.9 28 5.5
Caraga 458 75 15.6 16 3.5 44 9.5 18 3.8 114 24.2
Place of Residence
Rural 6054 1,002 16.5 227 3.8 798 13.2 258 4.3 1,505 24.6
Urban 3876 1,065 29.2 298 8.6 905 24.9 360 10.2 1,500 40.8
Wealth Quintile
Poorest 2197 242 10.8 74 3.3 205 9.1 74 3.3 390 17.3
Poorest 2110 377 18.4 97 5.1 288 14.1 84 4.2 551 26.8
Middle 2022 422 21.9 104 5.8 321 17.2 113 6.3 605 31.2
Rich 1881 516 28.7 126 7.7 435 24.4 139 8.0 722 39.6
Richest 1614 484 31.6 117 8.1 438 28.3 199 13.1 699 44.9
Among regions, NCR obtained the highest proportion of households (60.5%) that consume
meals or snacks outside their homes, whereas the least proportion was found in ARMM (5.5%) (Table
17). Meanwhile, a higher proportion was noted in urban areas for both meals and snacks (40.8%)
than in rural areas (24.6%); the same result was noted for individual meals. By wealth quintile, the
poorest had the lowest proportion of households that eat out (17.3%), whereas the richest households
had the highest (44.9%). Eating out among Filipino households increased as they climbed to the

economic ladder. Furthermore, most households preferred to eat outside their homes during snacks
based on wealth quintile and place of residence.
3.6. Household Plate Waste
Food wastage is usually composed of cooked and raw food items that an individual or
household failed to consume or utilize possibly due to spoilage, wastage from cooking preparations
and plate waste, and/ or fed to animals or pets. In the household food consumption survey done by the
DOST-FNRI, only post-consumption waste or plate waste either discarded or fed to pets was
measured.
The average plate waste per day was 62 grams or about four (4) tablespoons, which is about
1.8% of the total food available (Figure 8 and Table 18). Seemingly, the highest consumed food group
had the largest amount of wastage among the households. Household plate waste of cereals and
cereal products was highest at 46 grams per day, followed by plate waste from fish, meat, and poultry
and vegetables amounting to eight (8) and five (5) grams of plate waste, respectively.
Dried Beans, Nuts

Vegetables, Fruits, (0.8%) Miscellaneous,
and Seeds, (0.2%)
(7.5%) (1.5%)
Eggs, (0.4%)
Fish, Meat, and

Poultry, (13.4%)
Fats and Oils,

(0.5%)
Sugars and
Syrups, (0.2%)
Starchy Roots and
Tubers, (1.0%)
Cereals and Cereal

Products, (74.3%)
Figure 8. Mean one-day household plate waste and percent contribution of food groups to total
plate waste: Philippines, 2015

Table 18. Mean one-day household plate waste by food group: Philippines, 2015
Total Food
% of % of Food
Food Group/ Sub-group Wastage Available
Wastage Available
(grams) (grams)
ENERGY-GIVING FOOD
Cereals and Cereal Products 46 74.3 3.1 1467
Rice and Rice Products 43 69.6 3.4 1263
Corn and Corn Products 2 3.9 2.3 102
Other Cereal Products 0 0.8 0.5 101
Starchy Roots and Tubers 1 1.0 1.2 54
Sugars and Syrups n 0.2 0.3 47
Fats and Oils n 0.5 0.6 60
BODY -BUILDING FOOD

Fish, Meat, and Poultry 8 13.4 1.1 740
Fish and Fish Products 6 9.4 1.5 392
Meat and Meat Products 1 2.1 0.5 239
Poultry 1 1.9 1.1 109
Eggs n 0.4 0.4 71
Milk and Milk Products n 0.0 0.0 175
Whole Milk n 0.0 0.0 139
Milk Products 0 0.0 0.0 36
Dried Beans, Nuts and Seeds n 0.2 0.4 34
Vegetables 5 7.5 0.9 496
Green, Leafy and Yellow Veg. 2 2.7 1.0 171
Other Vegetables 3 4.8 0.9 324
Fruits 1 0.8 0.4 144
Vitamin C-Rich Fruits n 0.1 0.4 23
Other Fruits n 0.7 0.3 121
MISCELLANEOUS 1 1.5 0.8 112

Beverages n 0.4 0.4 67
Condiments and Spices 1 1.0 1.6 39
Others n 0.0 0.1 6
TOTAL PLATE WASTE 62 100.0 1.8 3400
less than 0.05% contribution
Converting the amount of household plate waste into its energy equivalent, a total of 172
kilocalories or 2.3% of available energy is lost per day (Table 19). In terms of macronutrients, plate
waste accounted for 2.7% of available carbohydrate intake, 1.9% of available protein intake, and 0.7%
of available fat intake. As for micronutrients, percent loss from plate waste was highest for niacin
(2%), since most food discarded constituted rice and rice products. Reducing household plate waste
may have a positive impact on future food availability and energy and nutrient intake.

Table 19. Mean one-day household energy and nutrient loss due to plate waste: Philippines,
2015
PHILIPPINES
Energy/Nutrients
Percent available
Nutrient Losses
energy and nutrients
Energy (kcal) 172 2.3
Protein (g) 4.4 1.9
Iron (mg) 0.6 1.6
Vitamin A (mcg RE) 17.8 0.9
Calcium (g) 0.02 1.3
Thiamin (mg) 0.06 1.7
Riboflavin (mg) 0.04 1.3
Niacin (mg) 1.6 2.0
Vitamin C (mg) 1.5 0.8
Fats (g) 1 0.7
Carbohydrates (g) 36 2.7
n (negligible) if less than 0.5 g
Plate Waste by Place of Residence
Rural households reported significantly higher amount (p<0.05) of plate waste (72 grams)
than their urban counterparts (49 grams) (Table 20). Percent wastage was highest for cereals and
cereal products in both rural and urban households. Specifically, wastage on rice and rice products
and corn and corn products was higher in rural than in the urban areas while the opposite for other
cereal products. Rural households had higher wastage on fish and fish products than their urban
counterparts, while urban households had higher wastage on meat and meat products as against rural
households, the differences however, were insignificant. For food groups consumed in small amounts,
not much difference in wastage was noted for both rural and urban households.

Table 20. Mean one-day household plate waste by food group and place of residence: Philippines,
2015
RURAL URBAN
Food Group/Sub-group Total Wastage % of % of Food Total Wastage % of % of Food
(grams) Wastage Available (grams) Wastage Available
ENERGY-GIVING FOOD
Cereals and Cereal Products 57 79.1 3.7 33 66.3 2.4
Rice and Rice Products 53 73.6 4.0 31 63.0 2.6
Corn and Corn Products 4 5.1 2.4 1 1.8 1.9
Other Cereal Products n 0.3 0.3 1 1.6 0.6
Starchy Roots and Tubers 1 1.1 1.3 n 0.8 1.0
Sugars and Syrups 0 0.0 0.0 n 0.6 0.8
Fats and Oils n 0.5 0.7 n 0.6 0.4
BODY-BUILDING FOOD
Fish, Meat, and Poultry 7 10.3 1.2 9 18.7 1.1
Fish and Fish Products 5 7.1 1.3 7 13.3 1.7
Meat and Meat Products 1 1.1 0.5 2 3.7 0.5
Poultry 1 2.0 2.0 1 1.7 0.6
Eggs 0 0.2 0.2 n 0.8 0.5
Milk and Milk Products 0 0.0 0.0 n 0.1 0.0
Whole Milk n n n n 0.1 n
Milk Products 0 0.0 0.0 0 0.0 0.0
Dried Beans, Nuts and Seeds n 0.2 0.4 n 0.3 0.4
Vegetables 5 6.6 0.8 4 9.1 1.1
Green, Leafy and Yellow Veg. 2 2.3 0.8 2 3.3 1.2
Other Vegetables 3 4.2 0.8 3 5.8 1.0
Fruits 1 0.7 0.4 n 1.0 0.3
Vitamin C-Rich Fruits n 0.2 0.5 n 0.1 0.3
Other Fruits n 0.6 0.4 n 0.9 0.3
MISCELLANEOUS 1 1.3 1.0 1 1.7 0.6
Beverages n n n 1 1.1 0.6
Condiments and Spices 1 1.3 2.4 n 0.6 0.8
Others n 0.0 0.3 n n n
TOTAL PLATE WASTE 72 100.0 2.1 49 100.0 1.4
Number may not add up to totals due to rounding.
less than 0.05% for contribution
Plate Waste by Region
Wide variations in the amount of household plate waste was observed across regions, with the
highest amounts of plate waste recorded in CAR (103 grams) and Eastern Visayas (100 grams), while
the lowest was registered in ARMM (42 grams) and SOCCKSARGEN (43 grams). Highest amount of
plate waste from rice and rice products was observed in CAR (97 grams), Eastern Visayas (70
grams), and Davao (67 grams). Meanwhile, wastage from fish, meat, and poultry was highest in
ARMM (17 grams), Eastern Visayas (15 grams), and Zamboanga Peninsula (15 grams), and lowest in
Northern Mindanao (1 gram), CAR, SOCCSKSARGEN, and Caraga (2 grams). Lastly, Bicol Region
(11 grams) and Western Visayas and Caraga (7 grams) posted the highest amount of plate waste from
vegetables (Table 21).

Table 21. Mean one-day household plate waste by food group and region: Philippines, 2015
Cereals Fish,
Rice and Corn and Other Starchy Sugars Fats Fish and Meat and Milk and
and Meat,
Rice Corn Cereal Roots and and and Fish Meat Poultry Eggs Milk
Cereal and
Regions Products Products Products Tubers Syrups Oils Products Products Products
Products Poultry
Mean (g)
NCR 31 30 n 1 n 1 n 14 9 4 2 n 0
CAR 97 97 0 n n 0 n 2 1 n 1 n 0
Ilocos Region 64 64 0 n n 0 1 3 1 2 n n 0
Cagayan Valley 57 57 n n 1 0 n 6 3 1 2 n 0
Central Luzon 35 34 0 1 n 0 n 9 6 1 1 n 0
CALABARZON 30 29 n 1 n n n 8 5 2 2 n n
MIMAROPA 61 60 1 n 1 0 n 7 5 2 n n 0
Bicol 55 54 n 1 2 n 1 9 8 1 n n 0
Western Visayas 64 64 n n 0 0 n 10 4 1 5 n 0
Central Visayas 36 27 9 n n 0 n 6 5 1 0 n 0
Eastern Visayas 73 70 3 n 4 0 n 15 15 n 0 2 0
Zamboanga
39 23 15 n 1 0 1 15 n 1 4 n 0

Peninsula
Northern Mindanao 46 34 12 n n 0 n 1 n 1 0 n 0
Davao 73 67 6 n 2 0 1 3 2 1 n n 0
SOCCSKSARGEN 33 31 2 n 0 0 n 2 2 n 0 n 0
ARMM 20 20 0 n 0 0 n 17 17 n 0 n 0
Caraga 39 34 5 n 0 0 n 2 2 n 0 n 0
Number may not add to totals due to rounding.
45
46
Dried Green,
Vitamin
Whole Milk Beans, Leafy Other Other Miscella Bever Condiments
Vegetables Fruits C-Rich Others Total
Milk Products Nuts and and Vegetables Fruits neous ages and Spices
Regions Fruits
Seeds Yellow
Mean (g)
NCR 0 0 0 5 2 3 n n n n n n 0 52
CAR 0 0 n 4 2 2 0 0 0 0 0 0 0 103
Ilocos Region 0 0 1 3 1 3 1 0 1 n 0 n 0 73
Cagayan Valley 0 0 n 5 1 4 1 0 1 n 0 n 0 71
Central Luzon 0 0 n 3 1 2 n n n 0 0 0 0 47
CALABARZON n 0 n 4 1 3 n 0 n 2 2 n n 46
MIMAROPA 0 0 n 3 1 3 1 0 1 0 0 0 0 73
Bicol 0 0 n 11 4 6 n 0 n 4 0 4 0 82
Western Visayas 0 0 n 7 2 4 n 0 n n 0 n 0 81
Central Visayas 0 0 n 1 n 1 1 0 1 1 0 1 0 45
Eastern Visayas 0 0 n 5 2 3 0 0 0 1 0 1 0 100
Zamboanga 0 0 n 5 3 3 n 0 n 2 0 2 0 63
Peninsula
Northern Mindanao 0 0 n 2 2 1 1 0 1 1 0 1 n 51
Davao 0 0 n 5 2 3 3 0 3 1 0 1 0 88
SOCCSKSARGEN 0 0 n 6 2 4 0 0 0 1 0 1 0 43
ARMM 0 0 n 3 1 2 1 1 0 n 0 n 0 42
Caraga 0 0 0 7 2 6 0 0 0 1 0 1 0 50
Number may not add to totals due to rounding.
Plate Waste by Wealth Quintile
The total amount of plate waste was observed to be similar across wealth quintiles (Table 22).
Majority of plate waste across wealth quintiles came from cereals and cereal products, which was the
most commonly consumed household food item. Plate waste coming from fish, meat, and poultry was
highest in the richest quintile (12 grams) and lowest in the poorest quintile (4 grams).
Table 22. Mean one-day household plate waste by wealth quintile: Philippines, 2015
POOREST POOR MIDDLE RICH RICHEST

Food Group/ Sub-group
Mean (g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 49 53 48 47 44
Rice and Rice Products 42 50 47 45 42
Corn and Corn Products 8 2 1 1 n
Other Cereal Products n n n n 1
Starchy Roots and Tubers 1 1 n 1 n
Sugars and Syrups 0 0 n n 1
Fats and Oils n n n n n
BODY-BUILDING FOOD
Fish, Meat, and Poultry 4 7 9 9 12
Fish and Fish Products 4 6 5 6 7
Meat and Meat Products n 0 1 2 3
Poultry 0 n 2 1 2
Eggs n n n 1 n
Milk and Milk Products 0 0 n 0 n
Whole Milk 0 0 n 0 n
Milk Products 0 0 0 0 0
Dried Beans, Nuts and Seeds n n n n n
Vegetables 5 6 4 5 4
Green, Leafy and Yellow Veg. 2 2 1 2 2
Other Vegetables 3 4 3 4 3
Fruits n n n 1 1
Vitamin C-Rich Fruits 0 n 0 n 0
Other Fruits n n n n 1
MISCELLANEOUS 1 1 n n n
Beverages n 0 n n n
Condiments and Spices 1 1 n n n
Others 0 n n n 0
TOTAL PLATE WASTE 61 69 63 64 63

3.7. Household Food Cost
On the average, Filipinos spent Ᵽ262.87 a day on food, covering the cost of both food actually
bought by the household, as well as food not bought (Figure 9). The biggest share of the total food
cost was spent on cereals and cereal products at 32%, with rice and rice products accounting for
22.5% of the total cost. Altogether, fish, meat, and poultry also shared a big portion of the food cost
(35%), constituting of fish and fish products (15.5%), meat and meat products (13.5%), and poultry
(6%). Vegetables accounted for 9.3% of total food cost, followed by miscellaneous food at 7.1%. The
remaining food cost (less than 17%) was spent on other food groups such as milk and milk products
(4.3%), eggs (2.9%), fruits (2.2%), fats and oils (2.8%), sugars and syrups (2.2%), dried beans, nuts
and seeds (1.2%), and starchy roots and tubers (1%). Estimates were based on prevailing food prices
in 2015.
Fish and Fish

Products, Meat and Meat
Sugars and Fats and Oils, ₱40.81 (15.5%) Products,
Syurps, ₱7.29 (2.8%) ₱35.38 (13.5%)
₱5.66 (2.2%) Poultry,
₱15.78 (6%)
Starchy Roots
and Tubers, Eggs,
₱2.74 (1%) ₱7.74 (2.9%)
Milk and Milk

Products,
₱11.34 (4.3%)
Dried Beans,
Nuts and Seeds,
₱3.10 (1.2%)
Cereals and Vegetables,
Cereal Products, ₱24.38 (9.3%)
₱83.99 (32%) Miscellaneous,
₱18.79 (7.1%)
Fruits,
₱5.87 (2.2%)
Figure 9. Mean one-day household food cost by food group and percent contribution to total
food cost: Philippines, 2015

Food Cost by Place of Residence
Variations were observed in the allocation of total food cost by place of residence (Table 23).
On the average, rural households spent Ᵽ226.17 per day on food. Nearly one-third of their total food
cost was spent on fish, meat, and poultry (31.5%) distributed as follows: fish and fish products
(16.7%), meat and meat products (10.1%), and poultry (4.6%). A substantial amount was used for
purchasing rice and rice products (26.3%). Cumulatively, less than one-third of the total food cost
was spent on vegetables (10.3%), miscellaneous food (6.9%), milk and milk products (3.6%), eggs
(3.1%), fruits (2%), sugars and syrups (2.2%), fats and oils (2.6%), and dried beans, nuts and seeds
(1.3%). Meanwhile, urban households recorded a significantly higher total food cost at Ᵽ304.62,
majority of which was spent on fish, meat, and poultry (38%), milk and milk products (4.9%),
miscellaneous food (7.4%), fats and oils (2.9%), and fruits (2.5%). While urban household allocated a
lower percentage for cereals and cereal products (29%) than that of rural households, the former
allocated a higher amount for other cereal products (9.1%).
Table 23. Mean one-day household food cost and percent contribution to total food cost by food
group and place of residence: Philippines, 2015
RURAL URBAN
Food Group/Sub-Group One-day peso % contribution One-day peso % contribution to
value of food to total food cost value of food total food cost
ENERGY-GIVING FOOD
Cereals and Cereal Products 80.22 35.5 88.27 29.0
Rice and Rice Products 59.58 26.3 58.54 19.2
Corn and Corn Products 5.40 2.4 1.97 0.6
Other Cereal Products 15.25 6.7 27.76 9.1
Starchy Roots and Tubers 2.31 1.0 3.22 1.1
Sugars and Syrups 4.91 2.2 6.50 2.1
Fats and Oils 5.94 2.6 8.83 2.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 71.21 31.5 115.60 38.0
Fish and Fish Products 37.88 16.7 44.15 14.5
Meat and Meat Products 22.87 10.1 49.61 16.3
Poultry 10.46 4.6 21.84 7.2
Eggs 7.01 3.1 8.57 2.8
Milk and Milk Products 8.23 3.6 14.88 4.9
Whole Milk 7.54 3.3 12.90 4.2
Milk Products 0.70 0.3 1.98 0.6
Dried Beans, Nuts and Seeds 2.90 1.3 3.32 1.1
Vegetables 23.36 10.3 25.53 8.4
Green, Leafy and Yellow Veg. 7.51 3.3 7.09 2.3
Other Vegetables 15.86 7.0 18.44 6.1
Fruits 4.47 2.0 7.47 2.5
Vitamin C-Rich Fruits 1.08 0.5 1.30 0.4
Other Fruits 3.39 1.5 6.17 2.0
MISCELLANEOUS 15.60 6.9 22.42 7.4
Beverages 11.21 5.0 16.57 5.4
Condiments and Spices 3.39 1.5 4.50 1.5
Others 1.00 0.4 1.36 0.4
TOTAL FOOD COST 226.17 100.0 304.62 100.0

Food Cost by Region
The average food cost per day spent by households in the regions ranged from Ᵽ199.26 to
Ᵽ396.70 (Table 24). The highest amount was recorded in NCR while the lowest was noted in
Northern Mindanao. Several factors affect the capacity of households to procure food. The abundance
of food in a region consequently affects the percentage of total food cost allotted for a certain food.
Overall, majority of the regions spent the highest percentage of total food cost on fish, meat, and
poultry, followed by cereals and cereal products and vegetables. Among regions, ARMM registered
the highest allocation of cereals and cereal products and starchy roots and tubers. Furthermore, NCR
posted the highest amount spent for sugars and syrups, fats and oils, and fish, meat, and poultry,
particularly meat and meat products, poultry, eggs, milk and milk products, dried beans, nuts and
seeds, and miscellaneous. In contrast, Eastern Visayas allocated the highest percentage of total food
cost for fish and fish products.

Table 24. Mean one-day household food cost and percent contribution to total food cost by food group and region: Philippines, 2015
NCR CAR Ilocos Region Cagayan Central Luzon

One-day One-day One-day One-day
Food Group/Sub-Group One-day peso

peso value % peso value % peso value % % peso value %
value of food
of food of food of food of food
ENERGY-GIVING FOOD
Cereals and Cereal Products 105.69 26.6 86.85 31.0 70.66 29.2 71.82 29.3 80.79 30.3
Rice and Rice Products 63.22 15.9 64.34 23.0 53.27 22.0 52.45 21.4 57.37 21.5
Corn and Corn Products 1.48 0.4 1.24 0.4 0.43 0.2 1.65 0.7 0.67 0.3
Other Cereal Products 40.99 10.3 21.27 7.6 16.96 7.0 17.72 7.2 22.75 8.5
Starchy Roots and Tubers 4.97 1.3 4.02 1.4 2.19 0.9 1.88 0.8 3.39 1.3
Sugars and Syrups 9.83 2.5 7.32 2.6 7.12 2.9 7.49 3.1 4.53 1.7
Fats and Oils 13.13 3.3 5.15 1.8 5.43 2.2 4.53 1.8 6.00 2.3
BODY-BUILDING FOOD
Fish, Meat, and Poultry 157.08 39.6 98.55 35.2 86.02 35.6 85.51 34.8 96.84 36.3
Fish and Fish Products 51.20 12.9 27.51 9.8 33.01 13.7 32.44 13.2 37.64 14.1
Meat and Meat Products 71.37 18.0 44.09 15.7 39.61 16.4 37.17 15.1 42.93 16.1
Poultry 34.51 8.7 26.95 9.6 13.40 5.5 15.90 6.5 16.28 6.1
Eggs 9.99 2.5 6.59 2.4 8.73 3.6 8.12 3.3 8.42 3.2
Milk and Milk Products 21.39 5.4 11.51 4.1 8.08 3.3 9.23 3.8 12.03 4.5
Whole Milk 17.86 4.5 10.29 3.7 7.45 3.1 8.50 3.5 11.22 4.2
Milk Products 3.52 0.9 1.23 0.4 0.63 0.3 0.73 0.3 0.81 0.3
Dried Beans, Nuts and Seeds 4.65 1.2 6.41 2.3 3.24 1.3 4.42 1.8 2.42 0.9

Vegetables 30.51 7.7 29.43 10.5 29.07 12.0 28.11 11.5 25.14 9.4
Green, Leafy and Yellow Veg. 8.59 2.2 8.15 2.9 8.01 3.3 8.05 3.3 5.65 2.1
Other Vegetables 21.92 5.5 21.28 7.6 21.06 8.7 20.05 8.2 19.49 7.3
Fruits 9.82 2.5 7.71 2.8 5.05 2.1 5.20 2.1 6.67 2.5
Vitamin C-Rich Fruits 1.70 0.4 1.65 0.6 0.52 0.2 0.80 0.3 1.39 0.5
Other Fruits 8.12 2.0 6.06 2.2 4.53 1.9 4.40 1.8 5.29 2.0
MISCELLANEOUS 29.66 7.5 16.74 6.0 16.22 6.7 19.09 7.8 20.43 7.7
Beverages 22.02 5.6 12.29 4.4 11.11 4.6 13.37 5.4 14.24 5.3
Condiments and Spices 5.92 1.5 2.64 0.9 3.64 1.5 3.37 1.4 4.14 1.6
Others 1.71 0.4 1.81 0.6 1.46 0.6 2.35 1.0 2.06 0.8
TOTAL FOOD COST 396.70 100.0 280.29 100.0 241.80 100.0 245.39 100.0 266.69 100.0
51
Numbers may not add up to totals to totals due to rounding.

52
CALABARZON MIMAROPA Bicol Western Visayas

One-day
Food Group/Sub-Group One-day peso One-day peso One-day peso
peso value % % % %
value of food value of food value of food
of food
ENERGY-GIVING FOOD
Cereals and Cereal Products 82.78 28.9 79.50 36.6 82.52 34.5 76.66 33.6
Rice and Rice Products 53.26 18.6 66.58 30.7 57.89 24.2 62.16 27.2
Corn and Corn Products 1.58 0.6 0.76 0.4 3.15 1.3 0.71 0.3
Other Cereal Products 27.94 9.8 12.15 5.6 21.48 9.0 13.79 6.0
Starchy Roots and Tubers 3.14 1.1 2.53 1.2 2.67 1.1 1.48 0.6
Sugars and Syrups 5.71 2.0 5.06 2.3 5.12 2.1 5.60 2.5
Fats and Oils 8.87 3.1 4.93 2.3 11.15 4.7 4.11 1.8
BODY –BUILDING FOOD
Fish, Meat, and Poultry 102.96 35.9 76.07 35.0 73.51 30.7 76.17 33.4
Fish and Fish Products 36.60 12.8 43.05 19.8 40.60 17.0 39.65 17.4
Meat and Meat Products 46.04 16.1 25.15 11.6 22.53 9.4 23.88 10.5
Poultry 20.32 7.1 7.86 3.6 10.38 4.3 12.64 5.5
Eggs 9.22 3.2 5.40 2.5 5.99 2.5 6.96 3.1
Milk and Milk Products 13.54 4.7 4.36 2.0 11.82 4.9 8.73 3.8
Whole Milk 11.11 3.9 2.50 1.2 10.58 4.4 7.83 3.4
Milk Products 2.43 0.8 1.86 0.9 1.24 0.5 0.89 0.4
Dried Beans, Nuts and Seeds 4.63 1.6 1.94 0.9 1.80 0.8 2.16 0.9
Vegetables 25.46 8.9 20.67 9.5 19.83 8.3 23.50 10.3
Green, Leafy and Yellow Veg. 6.23 2.2 5.70 2.6 6.22 2.6 8.08 3.5
Other Vegetables 19.22 6.7 14.97 6.9 13.61 5.7 15.43 6.8
Fruits 8.38 2.9 3.64 1.7 5.87 2.5 4.37 1.9
Vitamin C-Rich Fruits 1.69 0.6 1.03 0.5 2.43 1.0 0.88 0.4
Other Fruits 6.70 2.3 2.60 1.2 3.44 1.4 3.50 1.5
MISCELLANEOUS 21.74 7.6 12.95 6.0 18.90 7.9 18.50 8.1
Beverages 15.08 5.3 10.00 4.6 14.27 6.0 14.09 6.2
Condiments and Spices 5.39 1.9 2.16 1.0 3.11 1.3 3.61 1.6
Others 1.27 0.4 0.79 0.4 1.52 0.6 0.80 0.3
TOTAL FOOD COST 286.44 100.0 217.03 100.0 239.18 100.0 228.24 100.0
Central Visayas Eastern Visayas Zamboanga Peninsula Northern Mindanao

Food Group/Sub-Group One-day peso One-day peso One-day peso One-day peso
% % % %
value of food value of food value of food value of food
ENERGY-GIVING FOOD
Fats and Oils 5.33 2.4 7.08 2.7 9.48 4.0 4.65 2.3
BODY-BUILDING FOOD
Poultry 10.64 4.8 10.78 4.2 14.44 6.1 10.11 5.1
Eggs 6.29 2.8 7.66 3.0 5.39 2.3 6.01 3.0
Whole Milk 10.71 4.8 9.92 3.8 8.90 3.8 8.11 4.1
Milk Products 1.23 0.6 0.39 0.1 0.74 0.3 0.33 0.2

Vegetables 19.28 8.7 17.54 6.8 24.81 10.5 22.83 11.5
Fruits 3.78 1.7 4.16 1.6 3.40 1.4 3.89 2.0
Other Fruits 3.00 1.4 3.44 1.3 2.69 1.1 3.66 1.8
MISCELLANEOUS 12.58 5.7 16.89 6.5 18.59 7.8 12.45 6.2
Beverages 9.28 4.2 12.65 4.9 13.83 5.8 9.31 4.7
Others 0.62 0.3 0.64 0.2 0.32 0.1 0.55 0.3
TOTAL FOOD COST 220.94 100.0 258.50 100.0 237.09 100.0 199.26 100.0
53
54
Davao SOCCSKSARGEN ARMM Caraga

% % % %
ENERGY-GIVING FOOD
Fats and Oils 4.56 2.1 4.90 2.2 8.31 3.5 4.15 1.9
BODY-BUILDING FOOD
Poultry 8.47 3.8 9.18 4.2 2.59 1.1 8.14 3.7
Eggs 7.59 3.4 7.08 3.2 5.79 2.4 7.78 3.6
Whole Milk 6.76 3.1 5.78 2.6 4.97 2.1 5.08 2.3
Milk Products 0.12 0.1 0.43 0.2 0.01 0.0 0.21 0.1
Vegetables 20.66 9.4 26.03 11.8 21.78 9.2 22.44 10.2

Fruits 2.33 1.1 5.07 2.3 5.05 2.1 3.66 1.7
Other Fruits 2.12 1.0 3.56 1.6 4.18 1.8 3.00 1.4
MISCELLANEOUS 11.79 5.3 13.44 6.1 17.19 7.3 13.15 6.0
Beverages 9.35 4.2 9.86 4.5 12.94 5.5 10.01 4.6
Others 0.39 0.2 0.54 0.2 0.39 0.2 0.21 0.1
TOTAL FOOD COST 220.49 100.0 220.66 100.0 236.55 100.0 219.00 100.0
Food Cost by Wealth Quintile
Disaggregating by wealth quintile, the total household food cost per day increased with
increasing wealth status (Table 25). The richest households recorded more than twice the total food
cost of the poorest households. Although the peso value of cereals and cereal products, particularly
rice and rice products and other cereal products, was highest among the rich and the richest, the cost
of corn and corn products was highest among the poorest households. More so, the richest households
registered the highest food cost for fish, meat, and poultry, eggs, milk and milk products, vegetables,
fruits, and miscellaneous food due to the household’s increasing financial capacity with improving
socio-economic status.

Table 25. Mean one-day household food cost and percent contribution to total food cost by food group and wealth quintile: Philippines, 2015
56
Poorest Poor Middle Rich Richest

One-day One-day One-day One-day One-day
peso value % peso value % peso value % peso value % peso value %
of food of food of food of food of food
ENERGY-GIVING FOOD
Fats and Oils 4.40 2.6 6.28 3.0 6.17 2.6 8.77 2.9 10.76 2.7
BODY-BUILDING FOOD
Poultry 4.04 2.4 7.31 3.5 12.75 5.4 21.12 7.0 33.29 8.4
Eggs 4.29 2.5 6.60 3.2 7.93 3.4 9.18 3.0 10.43 2.6
Whole Milk 3.02 1.8 6.29 3.0 8.07 3.4 12.99 4.3 19.35 4.9
Milk Products 0.21 0.1 0.38 0.2 0.62 0.3 1.67 0.6 3.68 0.9
Vegetables 19.90 11.7 21.25 10.2 22.00 9.3 26.08 8.6 32.55 8.3
Fruits 2.50 1.5 3.21 1.5 4.00 1.7 6.50 2.1 13.07 3.3
Other Fruits 1.92 1.1 2.56 1.2 3.19 1.4 5.21 1.7 10.49 2.7
MISCELLANEOUS 11.89 7.0 16.22 7.8 17.06 7.2 22.08 7.3 26.34 6.7
Beverages 8.86 5.2 12.09 5.8 12.94 5.5 15.50 5.1 18.86 4.8
Others 0.47 0.3 0.94 0.5 0.87 0.4 1.48 0.5 2.09 0.5
TOTAL FOOD COST 169.94 100.0 207.39 100.0 235.51 100.0 303.20 100.0 394.34 100.0
3.8. Household Energy and Nutrient Intake
Reference values from the PDRI were used in the evaluation of energy and nutrients intakes.
Results show that three (3) out of 10 (31%) households met 100% of the recommended energy intake
(REI), with an average energy intake of 7597 kilocalories a day (Figure 10). The Estimated Average
Requirement (EAR) was utilized for the assessment of adequacy for protein and micronutrients.
Average daily protein intake was computed at 231.1 grams, with about six (6) out of 10 households
(59.6%) met the EAR for protein. Among micronutrients, niacin obtained the highest proportion of
households (85.1%) meeting the EAR for this B-vitamin, while EAR for the rest of the nutrients were
satisfied by less than half of the household population. Meanwhile, three (3) out of 10 households met
the EAR for vitamin C (32.5%) and thiamin (33.2%). Two (2) out of 10 households met the
recommended intakes for riboflavin (20%) and vitamin A (25%), respectively. The two (2) minerals,
calcium and iron, posted the lowest adequacy levels, with only 16 and 9.2% of households meeting
the EAR, respectively.
Figure 10. Proportion of households with energy and nutrient intake meeting 100% REI
and EAR for nutrients: Philippines, 2015
Energy and Nutrient Intake by Place of Residence
Disaggregating the energy and nutrient intakes by place of residence, urban households
manifested higher energy intake compared with rural households (7644 and 7556 kcal, respectively)
(Figure 11). However, a higher proportion of households in rural areas (32.8%) than in urban areas
(28.9%) were able to meet 100% energy recommendation. Mean protein intake (242.8 grams) and
proportion of households meeting EAR for protein (62.1%) was relatively higher in urban than in
rural households. This may be due to a diversified diet and increased consumption of meat and meat
products and milk among urban households. Mean intakes and proportion of households meeting EAR
for niacin, thiamin, and riboflavin in urban households (87.9, 36.7, and 22.9%, respectively) were

higher compared with rural households (83.5, 30.2, and 17.4%, respectively). Rural households
registered higher mean intake and proportion of households meeting the EAR for vitamin C (34.7%),
while more urban households were able to meet the EAR for vitamin A. In addition, the proportion of
households meeting EAR for calcium was higher in rural areas while the proportion of households
meeting EAR for iron was higher in urban areas. This was probably due to high intake of fish and fish
products and vegetables among rural households and meat and meat products among urban
households.
Figure 11. Proportion of households with energy and nutrient intake meeting 100% REI and
EAR for nutrients by place of residence: Philippines, 2015
Energy and Nutrient Intake by Region
Disaggregating by region, CAR registered the highest proportion of households meeting

100% of recommended energy while Northern Mindanao recorded the lowest (Table 26). Relative to
the national average, CAR, ARMM, Cagayan Valley, Zamboanga Peninsula, Western Visayas,
SOCCSKSARGEN, Ilocos, and Eastern Visayas obtained higher proportion of households meeting
the energy recommendation. Meanwhile, the proportion of households meeting EAR for protein was
highest in NCR (66.6%) and lowest in MIMAROPA (51%). Five (5) other regions that obtained
above-national average proportion of households meeting EAR for protein include Zamboanga
Peninsula, Cagayan Valley, CALABARZON, Central Luzon, and Western Visayas. Moreover,
Cagayan Valley attained the highest proportion of households meeting EAR for various nutrients such
as iron, calcium, vitamin A, riboflavin, and vitamin C. NCR posted the highest proportion of
households meeting EAR for thiamin, while Western Visayas registered the highest proportion of
households meeting EAR for niacin. Finally, regions having the lowest proportion of households
meeting EAR for nutrients were Davao (iron and thiamin), Northern Mindanao (calcium and
riboflavin), MIMAROPA (vitamin A), Central Visayas (niacin), and Eastern Visayas (vitamin C).

Table 26. Proportion of households with energy and nutrient intake meeting 100% REI and EAR for nutrients by region: Philippines, 2015
Energy Protein Iron Calcium

(kcal) (g) (mg) (g)
Region Mean Mean Mean Mean

Intake % CV Intake % CV Intake % CV Intake % CV
(g) (g) (g) (g)
Philippines 7597 31.0 0.6 231.1 59.6 0.7 38.8 9.2 0.8 1.66 16.0 1.2
NCR 8330 30.8 2.0 275.2 66.6 2.4 45.5 11.2 2.7 1.84 14.7 5.7
CAR 8086 38.7 2.2 242.9 58.1 3.7 42.4 11.4 3.0 1.85 21.1 3.3
Ilocos Region 7170 32.6 2.8 220.0 57.9 2.9 39.3 12.0 3.9 1.74 18.3 3.7
Cagayan Valley 7225 35.1 2.6 216.0 63.1 3.5 39.8 15.0 3.6 1.75 24.9 2.8
Central Luzon 7618 28.5 1.5 234.9 61.4 1.7 40.2 8.9 2.7 1.60 14.3 3.9
CALABARZON 7058 29.3 1.9 220.9 62.1 1.8 37.6 9.1 2.0 1.43 12.2 1.9
MIMAROPA 6504 28.0 3.4 202.2 51.0 4.0 32.2 11.5 3.8 1.43 17.4 3.8
Bicol 8035 30.8 2.2 229.2 57.9 1.9 39.4 7.6 2.4 1.81 17.8 4.2
Western Visayas 7270 33.3 2.0 217.2 60.5 2.1 36.5 9.1 3.7 1.70 21.6 4.3
Central Visayas 7279 30.3 2.1 221.0 55.9 2.4 34.3 6.6 3.6 1.51 14.0 3.1
Eastern Visayas 7682 31.9 1.5 232.5 58.4 2.6 37.5 6.8 2.4 1.73 16.8 4.7
Zamboanga
8049 34.1 3.2 246.8 65.4 2.5 40.2 9.2 4.4 1.96 20.6 5.3
Peninsula

Northern Mindanao 7273 26.7 1.8 207.9 52.6 3.3 34.5 6.7 2.9 1.44 12.0 3.9
Davao 7379 27.2 2.4 221.4 52.0 3.2 34.9 6.4 3.1 1.54 13.4 5.4
SOCCSKSARGEN 7206 33.1 3.3 213.9 55.5 4.0 36.8 8.9 3.3 1.67 16.3 5.7
ARMM 9738 38.4 4.1 257.5 55.6 3.6 46.0 11.8 4.2 1.91 15.1 4.4
Caraga 7523 28.2 1.7 223.9 55.1 2.2 36.4 6.6 2.2 1.67 13.3 5.1
* 100% REI
Using PDRI 2015
59
60
Vitamin A Vitamin C Thiamin Riboflavin Niacin

(mcg RE) (mg) (mg) (mg) (mg)
Region Mean Mean Mean Mean Mean
Intake % CV Intake % CV Intake % CV Intake % CV Intake % CV
(g) (g) (g) (g) (g)
Philippines 1916.8 25.0 4.2 180.4 32.5 1.7 3.41 33.2 0.9 2.94 20.0 1.1 76.1 85.1 0.7
NCR 2608.6 29.8 10.2 179.6 28.5 4.1 4.21 43.4 2.6 3.80 26.5 3.8 87.5 88.2 2.2
CAR 1858.9 25.0 9.9 207.0 39.1 6.9 3.81 42.4 4.9 3.10 24.5 4.3 84.6 86.7 3.6
Ilocos Region 1993.9 28.2 14.5 167.2 32.1 6.9 3.40 34.8 4.7 2.87 20.2 4.5 72.8 86.4 2.9
Cagayan Valley 2421.2 30.9 16.1 207.2 44.7 6.5 3.43 40.2 4.7 3.17 26.9 5.9 71.1 89.3 2.6
Central Luzon 2263.4 26.4 12.1 155.8 26.1 4.9 3.60 36.2 2.3 3.09 22.2 2.3 76.6 88.9 1.7
CALABARZON 2050.8 27.8 8.3 160.6 31.0 5.2 3.35 37.2 2.4 3.00 24.2 2.4 72.2 85.6 1.9
MIMAROPA 1039.5 15.4 9.5 166.8 26.0 11.9 2.67 26.1 4.7 2.13 16.4 4.4 71.0 83.1 4.2
Bicol 1871.1 24.7 8.6 219.5 38.5 5.0 3.30 26.9 3.5 2.95 19.1 3.8 74.7 85.8 2.0
Western Visayas 1927.4 26.6 24.8 174.4 33.8 7.4 3.03 29.5 1.9 2.72 17.0 6.0 73.3 89.6 1.7
Central Visayas 1449.9 24.5 8.5 177.3 35.1 5.8 3.19 30.1 4.4 2.55 15.1 3.7 65.2 71.8 3.6
Eastern Visayas 1402.5 19.1 9.4 161.8 25.4 6.8 3.20 28.5 3.4 2.72 16.8 4.0 77.2 88.3 2.5
Zamboanga
1939.7 21.2 15.6 213.5 33.4 11.8 3.22 27.6 4.1 2.85 17.0 4.9 76.1 79.1 3.5
Peninsula
Northern Mindanao 1518.4 21.2 14.1 202.9 36.2 9.3 3.16 29.3 3.7 2.45 13.0 5.0 67.8 74.1 3.9
Davao 1554.1 18.1 15.3 157.9 31.5 6.9 2.98 23.4 3.3 2.63 15.6 4.5 75.7 84.8 3.1
SOCCSKSARGEN 1510.6 21.9 11.0 215.7 42.8 7.2 3.07 28.1 3.8 2.56 15.4 5.0 77.0 85.4 4.1
ARMM 1191.8 16.4 6.6 231.8 36.4 12.5 4.16 35.0 8.6 2.89 16.0 4.1 101.5 88.0 4.6
Caraga 1630.9 22.4 14.7 167.5 27.3 6.0 3.15 23.6 2.7 2.68 16.1 5.6 72.8 80.3 2.7
Using PDRI 2015
Energy and Nutrient Intake by Wealth Quintile
The wealth quintile is correlated to the mean intake and proportion of households meeting
EAR for most nutrients except iron and vitamin C (Table 27). The proportion of households meeting
100% recommended energy was lowest among households in the middle quintile (29.2%). The poor
wealth quintile, on the other hand, recorded the lowest proportion of households meeting the EAR for
iron 8.3% while vitamin C adequacy was lowest among households in the middle quintile (28.5%),
which may be attributed to low vegetable and fruit intake.
Table 27. Proportion of households with energy and nutrient intake meeting 100% REI and EAR for
nutrients by wealth quintile: Philippines, 2015
ENERGY/NUTRIENTS
Wealth Quintile Energy Protein Iron Calcium Vitamin A Vitamin C Thiamin Riboflavin Niacin
(kcal) (g) (mg) (g) (mcg RE) (mg) (mg) (mg) (mg)
Poorest
Mean Intake 7182 194.1 33.5 1.51 1188.6 198.3 2.82 2.14 65.2
Proportion of HH 29.3 47.2 8.7 14.9 16.8 36.2 23.7 10.6 75.5
Poor
Mean Intake 7393 213.2 36.2 1.69 1367.6 169.7 3.08 2.55 71.2
Proportion of HH 29.6 54.2 7.5 15.7 18.6 31.3 27.8 14.4 81.8
Middle
Mean Intake 7398 221.2 37.2 1.60 1795.3 156.9 3.25 2.86 73.4
Proportion of HH 29.2 56.3 8.3 15.7 23.0 28.5 29.3 18.0 86.2
Rich
Mean Intake 7788 246.3 41.4 1.69 2369.9 168.2 3.75 3.32 80.1
Proportion of HH 32.0 65.6 9.7 15.6 29.2 29.9 39.0 24.9 89.1
Richest
Mean Intake 8191 278.4 45.6 1.82 2825.7 213.7 4.12 3.75 89.9
Proportion of HH 34.7 73.9 11.7 18.2 37.0 37.6 45.8 31.7 92.5
* 100% RENI
Using PDRI 2015
3.9. Percent Contribution of Food Groups to Energy and Nutrient Intake
Among food groups, cereals and cereal products, specifically rice and rice products, have the
greatest share of energy and nutrient intake. Cereals and cereal products, as a whole, contributed the
bulk of carbohydrate intake at 86.8%, more than two-thirds (68.9%) of energy intake, more than half
of thiamin (57.4%) and niacin (52.4%) intake, almost half of protein (48.7%) and iron (46.7%) intake,
one-third of riboflavin intake (33.7%), and one-fourth of calcium intake (26.7%). In particular, food
items under rice and rice products were the main contributors of energy (56.6%), protein (38.5%),

carbohydrates (73.8%), iron (31.4%), thiamin (36%), riboflavin (20.4%), niacin (44.4%), and calcium
(19.6%) (Figure 12). Aside from rice and rice products, calcium was mainly contributed by fish and
fish products (25.3%), vegetables (16.6%), and milk and milk products (10%). Vitamin A was supplied
mainly by meat and meat products (26.2%), followed by vegetables (17.3%), particularly green, leafy
and yellow vegetables (15.7%), and poultry (14.4%). Intake of vitamin C was mostly supplied by
vegetables (62.4%), followed by fruits (13.1%), starchy roots and tubers (7.8%), and beverages
(5.9%).
Energy 68.9 6.1 7.6

Protein 48.7 18.9 12.9
Iron 46.7 8.9 7.9 13.3 3.5
Calcium 26.7 25.3 10.0 16.6
Vitamin A 12.5 26.2 14.4 9.8 6.3 17.3 4.6
Vitamin C 7.8 62.4 13.1 5.9
Thiamin 57.4 16.6 7.7
Riboflavin 33.7 11.2 13.2 8.2 9.1 9.6
Niacin 52.4 19.3 9.3 7.2 5.1
Carbohydrates 86.8
Fats 15.7 31.9 31.6
0% 20% 40% 60% 80% 100%
Cereals and Cereal Products Starchy Roots and Tubers Sugars and Syrups
Fats and Oils Fish and Fish Products Meat and Meat Products
Poultry Eggs Milk and Milk Products
Dried Beans, Nuts and Seeds Vegetables Fruits
Beverages Condiments and Others
Figure 12. Percent contribution of food groups to energy and nutrient intake: Philippines, 2015
Percent Contribution of Food Groups to Energy and Nutrient Intake by Place of Residence
Most nutrients, except for carbohydrates, calcium, and vitamin C, were consumed in greater
amounts in urban households. Food items classified under cereals and cereals products were the main
contributors of energy, protein, carbohydrates, iron, thiamin, riboflavin, and niacin for urban and rural
households, with higher contributions among urban households for all these nutrients. Although rural
and urban households have similar principal sources of calcium, higher contributions were from fish
and fish products, and vegetables for rural households and from cereals and cereal products and milk
and milk products for urban households. As for vitamin A intake, meat and meat products and poultry
contributed higher proportions to urban household intake while fish and fish products and vegetables
provided higher intake for rural households. Vitamin C intake was higher in rural areas than in urban
areas due to higher consumption of vitamin C-rich food such as vegetable, fruits, and starchy roots
and tubers. Contribution of vegetables and starchy roots and tubers to vitamin C intake was higher
among rural households than their urban counterparts (Figure 13).

Rural 72.6 5.9 4.9 Rural 53.0 20.5 9.0
Urban 64.8 6.3 10.7 Urban 44.2 17.3 17.0 8.6
0% 20% 40% 60% 80% 100% 0% 20% 40% 60% 80% 100%
0% 20% 40%Energy
60%Title 80% 100% 0% 20% 40%Protein
60% 80% 100%
Rural 47.1 9.6 15.7 Rural 26.2 28.1 7.4 19.0
Urban 46.3 8.0 10.4 10.9 Urban 27.3 22.1 13.1 13.7
0% 20% 40% 60% 80% 100% 0% 20% 40% 60% 80% 100%
0% 20% 40%IronTitle
60% 80% 100% 0% 20% Calcium
40% 60% 80% 100%
Rural 15.1 22.3 11.3 22.6 Rural 9.5 68.1 12.7
Urban 10.4 29.5 17.0 12.7 Urban 5.5 54.9 13.7 9.5
0% 20% 40% 60% 80% 100% 0% 20% 40% 60% 80% 100%
0% 20% 40%Vitamin
60% A 80% 100% 0% 20% 40%
Vitamin60%
C 80% 100%
Rural 61.6 11.7 9.5 Rural 36.0 12.7 10.0 12.3
Urban 53.3 21.5 6.0 Urban 31.5 9.8 16.2 7.0
0% 20% 40% 60% 80% 100% 0% 20% 40% 60% 80% 100%
0% 20% 40%Thiamin
60% 80% 100% 0% 20% Riboflavin
40% 60% 80% 100%
Rural 56.0 20.3 6.5 Rural 87.5 3.3 1.8
Urban 48.6 18.2 12.2 Urban 86.0 2.9 3.1
0% 20% 40% 60% 80% 100% 0% 20% 40% 60% 80% 100%
0% 20% 40%Niacin
60% 80% 100% 75% 80% 85% 90%
Carbohydrates 95% 100%
Rural 17.2 37.1 24.2
Urban 14.5 27.9 37.3
0% 20% 40% 60% 80% 100%

0% 20% 40%Fats60% 80% 100%
Figure 13. Percent contribution of food groups to energy and nutrient intake by place of residence:
Philippines, 2015

Percent Contribution of Food Groups to Energy and Nutrient Intake by Region
Disparities were observed in the nutrient contribution of various food groups among different
regions. In ARMM, rice and rice products supplied the highest amount of energy (70.4%), protein
(56.1%), iron (41.9%), thiamin (54.7%), and riboflavin (33%), while in NCR, rice and rice products
contributed the least in terms of energy (45.9%), protein (28.6%), iron (23.9%), thiamin (25.1%),
riboflavin (14.1%), and niacin (33.7%) (Appendix 18). Nevertheless, cereals and cereal products
contributed at least half of the energy intake in all regions.
Energy
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%
Figure 14. Percent Contribution of food groups to energy intake by region: Philippines, 2015
Across regions, cereals and cereal products served as the main source of energy, protein, iron,
riboflavin, thiamin, niacin, and carbohydrates. Among body-building food, meat and meat products
were the biggest contributor of protein in NCR, CALABARZON, and CAR. Meanwhile, fish and fish
products generally supplied most of the protein for the rest of the regions with the highest percent
contribution recorded in MIMAROPA. Fish and fish products were the major contributors of calcium,
contributing the highest share of intake in Zamboanga Peninsula. Meanwhile, vitamin A was
contributed mainly by meat and meat products in NCR, CAR, Ilocos, Cagayan Valley, Central Luzon,
CALABARZON, Zamboanga Peninsula, Davao, and Caraga; by fish and fish products in
MIMAROPA; and, by poultry in Western Visayas. Moreover, vitamin A was largely contributed by
vegetables in MIMAROPA, Bicol, Zamboanga Peninsula, Northern Mindanao, SOCCSKSARGEN,
and ARMM. Except for NCR, more than half of vitamin C intake was supplied by vegetables in all

regions, with the highest percent contribution noted in Central Visayas at 80%. Fruits, starchy roots
and tubers, and beverages were also sources of vitamin C across regions (Figure 14-24).
Protein
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%
Figure 15. Percent contribution of food groups to protein intake by region: Philippines, 2015
Iron
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%

Figure 16. Percent contribution of food groups to iron intake by region: Philippines, 2015

Calcium
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%

Figure 17. Percent contribution of food groups to calcium intake by region: Philippines, 2015
Vitamin A
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%

Figure 18. Percent contribution of food groups to vitamin A intake by region: Philippines, 2015

Vitamin C
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%
Figure 19. Percent contribution of food groups to vitamin C intake by region: Philippines, 2015
Thiamin
NCR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%
Figure 20. Percent contribution of food groups to thiamin intake by region: Philippines, 2015

Riboflavin
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
Caraga
0% 20% 40% 60% 80% 100%
Figure 21. Percent contribution of food groups to riboflavin intake by region: Philippines, 2015
Niacin
MIMAROPA
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%
Figure 22. Percent contribution of food groups to niacin intake by region: Philippines, 2015

Carbohydrates
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%
Figure 23. Percent contribution of food groups to carbohydrate intake by region: Philippines,
2015
Fats
NCR
CAR
Ilocos
Cagayan Valley
Central Luzon
CALABARZON
MIMAROPA
Bicol
Western Visayas
Central Visayas
Eastern Visayas
Zamboanga Peninsula
Northern Mindanao
Davao
SOCCSKSARGEN
ARMM
Caraga
0% 20% 40% 60% 80% 100%
Figure 24. Percent contribution of food groups to fat intake by region: Philippines, 2015

Percent Contribution of Food Groups to Energy and Nutrient Intake by Wealth Quintile
Across wealth quintiles, cereals and cereal products contributed the highest percentage of
nutrients, such as energy, protein, iron, thiamin, riboflavin, niacin, and carbohydrates, especially
among the poorest households. Meat and meat products served as the main source of animal protein
among the richest quintiles, whereas fish and fish products supplied most of the protein for other
wealth quintiles. Major sources of calcium across wealth quintiles included cereals and cereal
products, fish and fish products, vegetables, and milk and milk products. A higher intake of milk and
milk products was observed in households with higher wealth quintile compared with those in the
lowest quintiles. Green, leafy and yellow vegetables were the chief contributor of vitamin A for the
poor and poorest, poultry for those in the middle quintiles, and meat and meat products for the rich
and richest households. Vitamin C intake of all households was predominantly contributed by
vegetables, followed by fruits and starchy roots and tubers. Fat intake was largely contributed by fats
and oils among the poorest quintile, and by meat and meat products among the richest quintile (Figure
25-35).
Energy
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 25. Percent contribution of food groups to energy intake by wealth quintile: Philippines, 2015
Protein
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 26. Percent contribution of food groups to protein intake by wealth quintile: Philippines, 2015

Iron
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 27. Percent contribution of food groups to iron intake by wealth quintile: Philippines, 2015
Calcium
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 28. Percent contribution of food groups to calcium intake by wealth quintile: Philippines,
2015
Vitamin A
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 29. Percent contribution of food groups to vitamin A intake by wealth quintile:
Philippines, 2015

Vitamin C
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 30. Percent contribution of food groups to vitamin C intake by wealth quintile:
Philippines, 2015
Thiamin
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 31. Percent contribution of food groups to thiamin intake by wealth quintile: Philippines,
2015
Riboflavin
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 32. Percent contribution of food groups to riboflavin intake by wealth quintile:
Philippines, 2015

Niacin
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 33. Percent contribution of food groups to niacin intake by wealth quintile: Philippines,
2015
Carbohydrates
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 34. Percent contribution of food groups to carbohydrate intake by wealth quintile:
Philippines, 2015
Fats
Poorest
Poor
Middle
Rich
Richest
0% 20% 40% 60% 80% 100%

Figure 35. Percent contribution of food groups to fat intake by wealth quintile: Philippines, 2015

4. CONCLUSION
Results of the 2015 Updating Survey on Household Food Consumption in this monograph led 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 3400 grams, of which 36.2% comes
from rice, 14.6% from vegetables, and 11.5% from fish.
 Households located in urban areas had higher food intake of other cereal products, fats and
oils, meat and meat products, poultry, eggs, milk and milk products, and miscellaneous food
compared with rural households, which registered higher intake of rice and rice products,
starchy roots and tubers, and vegetables.
 Among regions, ARMM recorded the highest total intake and consumption of rice and rice
products, starchy roots and tubers, sugars and syrups, fish and fish products, and other fruits,
while NCR recorded the highest intake of other cereal products, meat and meat products,
milk and milk products, and beverages. Consumption of dried beans, nuts and seeds was
highest in CAR and Cagayan Valley. Meanwhile, CALABARZON obtained the highest
intake of eggs, while fats and oils were highly consumed in the Bicol region. Across the
country, SOCCSKSARGEN exhibited the highest intake of green, leafy and yellow
vegetables and vitamin C-rich fruits. Lastly, MIMAROPA registered the lowest total food
intake among all regions and the lowest consumption of milk and milk products and dried
beans, nuts and seeds.
 Collectively, households with the largest sizes or number of members manifested the highest
food intake. Rice and rice products remained the most consumed food group, followed by fish
and fish products and vegetables, regardless of the number of household members.
 Households belonging to the richest quintile recorded the highest total weight of food
consumed and have more costly and diverse food intake as against lower wealth quintiles.
 Plants were still the major food source. Rice, coconut oil, and coarse salt were included
among the most commonly consumed food.

 Among the processed food eaten, processed meat was highly consumed by urban households,
while rural households preferred processed fish such as canned and dried sardines.
 Three (3) out of 10 households in the country (32.2%) took their meals or snacks outside their
homes, with the rich and richest households, those located in urban areas, and those residing
in NCR recorded the highest frequency of dining out.
 The daily household actual cost of food consumed in 2015 was Ᵽ262.87. Rural households
spent Ᵽ226.17 per day on food, while urban households spent Ᵽ304.62. The biggest share of
costs was spent on fish, meat, and poultry, followed by cereals and cereal products and
vegetables.
 A daily plate waste of 62 grams, composed of vegetables (5 grams), rice (43 grams), fish (6
grams), and meat and meat products (1 gram), either discarded or fed to pets by the
household, resulted in a total loss equivalent to 172 kilocalories per day of dietary energy.
Highest amount of plate waste, mainly composed of rice and rice products, was observed
among rural households (72 grams), those in the poor quintile (69 grams) and in CAR (103
grams).
 Only three (3) out of (31%) households met 100% of the energy recommendation. Thus, 69%
of the population remained energy deficient, indicating the failure of achieving the MDG
target of 37.1%.
 Urban households posted higher energy intakes (7644 kcal) than its rural counterparts (7556
kcal). However, a lower proportion of urban households (28.9%) met 100% of the energy
recommendation compared with rural households (32.8%).
 Among regions, the proportion of households meeting 100% of the recommended energy
intake was highest in CAR (38.7%) and lowest in Northern Mindanao (26.7%).
 A total energy of 7597 kilocalories was contributed by all food groups per household. Rice
and rice products were the principal contributors of energy, protein, iron, thiamin, riboflavin,
niacin, and carbohydrates. Fish, meat, and poultry were also a major source of protein.
Intakes of energy, protein, fats, iron, vitamin A, thiamin, riboflavin, and niacin were higher
among urban households than those in compared with rural households. Rice and rice
products were the main contributors of energy, protein, iron, thiamin, and niacin in both rural
and urban households.
 Among regions, the highest intake of energy was recorded in ARMM, while the lowest
energy intake was registered in MIMAROPA. 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 and decreased as wealth quintile progressed. Meat and meat
products were the main sources of animal protein for the richest households, while fish and
fish products supplied protein for the rest of the quintiles.
In this manuscript of the 2015 Updating Survey, household food consumption data were presented as
total household intake and not as mean “per capita” or per person household intake in a day, as was
the custom in previous surveys. Nevertheless, consumption data were reported following the previous
format in the appendices section of this report. Reporting of total food intake for the entire household
rather than on “per capita” basis will minimize errors, since computation of “per capita” food intake
does not consider the age, sex, and physiological status of household members but rather divides the
total household intake by the number of members who partook of the meals.
Moreover, reporting of “per capita” intake shall be discontinued after this report. Succeeding
manuscripts on household food intake will report the intake as total consumption of households.

5. REFERENCES
Books/Journals:
Philippine Statistics Authority. (2014). 2013 Philippines National Demographic and Health Survey:
Preliminary Report.
Department of Science and Technology - Food and Nutrition Research Institute. (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.
Department of Science and Technology - Food and Nutrition Research Institute. (2013). 8th National
Nutrition Survey Field Operations Manual: Dietary Survey.
Department of Science and Technology - Food and Nutrition Research Institute. (2015). Philippine
Dietary Reference Intakes 2015: Summary of Recommendations. Bicutan, Taguig City
Metro Manila.
Philippine Food Fortification Program: List of fortified food products with Valid Certificate of
Product Registration DOH-BFAD Approved (as of May 2015)

6. APPENDIX
A. HOUSEHOLD
Appendix 1. Mean one-day household food consumption by food group/sub-group: Philippines,

2015
95 % CI
Food Group/Sub-Group Mean SE %CV
LL UL
ENERGY-GIVING FOOD
Cereals and Cereal Products 1467 13.4 1441 1494 0.9
Rice 1231 14.2 1203 1259 1.2
Ordinary 1220 14.0 1193 1248 1.1
Special 7 2.0 4 11 26.6
Glutinous 3 0.5 2 4 16.5
Rice Products 33 1.8 29 36 5.6
Noodles (bihon) 9 0.6 8 10 6.4
Rice cakes 9 0.8 8 11 8.9
Others 14 1.4 11 17 9.9
Corn 100 6.8 87 114 6.8
Milled 85 6.4 73 98 7.5
On the cob 14 1.7 11 17 12.4
Others 1 0.3 0 1 30.1
Corn Products 2 0.4 1 3 17.0
Cornstarch n 0.0 n n 29.9
Others 2 0.4 1 3 17.5
Other Cereal Products 101 2.1 97 106 2.1
Pandesal 18 0.8 16 19 4.5
Bread 20 0.7 19 22 3.4
Cookies/biscuits 6 0.2 6 7 3.8
Cakes/pastries 3 0.2 3 4 6.4
Noodles 42 1.3 40 45 3.1
Flour (in own form) 2 0.2 2 3 10.2
Others 9 0.5 8 10 5.2
Starchy Roots and Tubers 54 3.4 47 60 6.3
Sweet potatoes, tubers and products 10 1.4 7 12 14.6
Potatoes and products 16 1.2 14 18 7.3
Cassava and products 19 2.7 14 25 13.9
Others 9 1.0 7 11 10.9
Sugars and Syrups 47 1.1 45 49 2.4
Sugars 33 0.8 31 34 2.6
Refined 8 0.4 8 9 5.3
Second class 6 0.5 5 7 7.4
Brown 18 0.7 16 19 4.0
Crude n 0.1 n n 24.8
Jams and Sweets 3 0.2 3 4 8.2
Softdrinks 8 0.4 7 9 4.8
Sherbet, ice drop, ice candy, etc. 3 0.4 2 4 15.4
Fats and Oils 60 1.6 57 63 2.7
Cooking oil (vegetable) 41 0.9 39 42 2.2
Coconut (as fat) 8 0.6 7 9 7.7
Coconut grated (as fat) 2 0.6 1 4 23.8
Coconut gata (as fat) 6 0.4 5 7 6.5
Pork drippings and lard 1 0.1 n 1 17.8
Butter (as fat) 1 0.3 1 2 21.5
Margarine 7 0.9 5 9 13.8
Peanut butter 1 0.1 1 1 12.7
Other fats and oils 2 0.2 2 2 9.5

Appendix 1 continued…
95 % CI
LL UL
BODY-BUILDING FOOD
Fish, Meat, and Poultry 740 9.9 721 760 1.3
Fresh fish 262 5.7 251 274 2.2
Tulingan 20 1.4 17 23 7.2
Bangus 38 1.8 34 41 4.8
Galunggong 37 2.0 33 40 5.4
Dilis buo 6 0.9 4 8 14.5
Alumahan 5 0.7 3 6 14.6
Tamban 20 1.8 17 24 8.9
Dalagang bukid 6 0.6 4 7 11.6
Sapsap 8 1.1 6 10 13.5
Bisugo 5 0.9 4 7 16.9
Tilapya 38 2.1 34 43 5.6
Albakora/Tambakol 9 0.9 8 11 9.8
Balila/Espada n 0.1 n n 99.9
Hasa-hasa 4 0.6 3 5 16.3
Lapu-lapu 1 0.4 1 2 24.2
Matangbaka 16 1.2 14 19 7.8
Maya-maya 3 0.6 2 5 18.6
Salay-salay 1 0.2 n 1 24.9
Silinyasi/Tunsoy 1 0.1 n 1 27.6
Tanigi 1 0.3 1 2 26.1
Other fresh fish and cooked fish recipes 43 3.3 37 50 7.7
Dried fish (as fresh fish) 45 2.1 40 49 4.8
Processed fish 51 1.4 49 54 2.8
Bagoong (as fresh fish) 7 0.5 6 8 7.1
Patis 2 0.2 1 2 10.1
Canned fish, sardines, etc. (as fresh fish) 37 1.2 34 39 3.3
Smoked fish, all tinapa type (as fresh fish) 6 0.7 5 8 10.4
Crustaceans and molluscs 33 2.3 29 38 6.7
Shrimp (all types) 8 1.6 5 11 18.8
Crabs 4 0.7 3 6 16.6
Squid/Octopus 7 0.7 6 9 10.5
Tahong (mussels) 3 0.5 2 4 20.5
Others 8 0.9 6 10 11.3
Dried and processed (as fresh) 1 0.2 1 1 19.3
Bagoong, alamang, etc. (as fresh) 2 0.2 2 3 11.2
Cooked/Mixed shellfish dishes 0 0.0 0 0 0.0
Fresh meat 140 4.5 132 149 3.2
Pork 124 4.3 115 132 3.4
Beef 13 1.4 11 16 10.5
Carabeef 2 0.5 1 3 30.1
Other fresh meat 2 0.4 1 2 22.0
Organ meat 19 1.4 16 22 7.4
Pig 11 1.1 9 13 10.1
Cow 1 0.2 1 1 23.2
Carabao n 0.1 n 1 38.7
Chicken and other poultry 6 0.7 5 7 12.0
Other organ meats (as fresh) n 0.1 0 n 47.3
Organ meat recipes 1 0.2 n 1 30.8
Liver spread n 0.1 n 1 25.0
Processed meat 85 2.7 80 91 3.2
Popular processed meat (as fresh) 83 2.6 77 88 3.2
Canned (as fresh meat) 3 0.4 2 3 15.3
Cooked meat recipes n 0.1 n 1 30.2
Poultry 103 3.7 96 111 3.6
Chicken 102 3.6 95 109 3.5
Other fowls 2 0.5 1 3 28.6
Others n 0.0 n n 63.6

95 % CI
LL UL
Eggs 71 1.5 68 74 2.1
Hen's eggs 68 1.5 65 71 2.2
Duck's eggs 3 0.5 2 4 14.8
Other eggs 1 0.2 n 1 26.7
Milk and Milk Products 175 6.4 162 188 3.7
Fresh whole milk 1 0.3 1 2 19.7
Evaporated filled/recombined/whole milk 5 0.8 3 6 17.2
Powdered milk (as whole milk) 132 4.7 123 142 3.6
Infant formula 33 2.6 28 38 7.9
Whole/full cream 19 1.5 16 22 7.7
Filled 78 3.1 72 84 4.0
Skimmed 3 0.3 2 4 11.4
Condensed milk (as whole milk) 1 0.2 1 1 23.3
Milk products (as whole milk) 36 3.8 28 43 10.6
Cheese 12 1.0 10 14 8.7
Other milk products 24 3.6 17 31 15.0
Dried Beans, Nuts and Seeds 34 1.0 32 36 2.9
Mung beans and products 13 0.6 12 14 5.1
Soybeans and products 18 0.6 17 19 3.5
Soybeans n 0.0 n n 84.1
Soy sauce 15 0.4 14 16 2.8
Soybean milk preparations n 0.2 0 1 49.8
Other soybean products 3 0.4 2 4 14.5
Nuts and products 1 0.2 1 1 18.3
Peanuts 1 0.1 1 1 17.2
Other nuts and products n 0.1 n 1 49.3
Other dried beans/seeds and products 2 0.3 2 3 11.1
Green, Leafy and Yellow Vegetables 171 4.7 162 181 2.7
Green, leafy vegetables 103 2.9 97 109 2.8
Sweet potato tops 16 1.1 14 19 6.8
Kangkong 15 0.9 13 17 6.1
Malunggay 22 0.9 20 23 4.2
Alugbati 13 0.9 11 15 7.4
Pechay 10 0.7 8 11 7.1
Gabi leaves 6 0.5 5 7 9.8
Other green, leafy and cooked veg. 22 1.7 19 26 7.4
Squash fruit 59 3.1 53 66 5.3
Carrot and other yellow vegetables 9 0.5 8 10 5.4
Vitamin C-Rich Fruits 43 2.0 39 47 4.5
Tomatoes 20 0.8 18 21 3.8
Mango (green, semi-ripe, and ripe) 6 1.1 4 8 17.8
Papaya (semi-ripe and ripe) 5 0.7 3 6 15.3
Citrus fruits 7 0.6 6 8 8.1
Others 6 0.7 4 7 12.8
Other Fruits and Vegetables 425 9.9 406 445 2.3
Other Fruits 118 5.9 106 129 5.0
Bananas 77 3.4 70 83 4.4
Watermelon 1 0.5 0 2 43.1
Melon 1 0.5 n 2 57.3
Jackfruit 3 0.8 2 5 25.9
Pineapple 2 0.5 1 3 26.5
Young coconut 12 3.5 5 18 30.1
Kaimito n n n n 99.9
All other fruits 23 2.0 19 27 8.8
Other Vegetables 299 6.7 286 312 2.2

95 % CI
LL UL
Eggplant 44 1.7 40 47 4.0
String beans 35 1.6 32 38 4.4
Abitsuelas 3 0.3 2 3 13.5
Other fresh leguminous pods 4 0.4 3 5 9.9
Jackfruit (unripe) 9 1.0 7 11 11.3
Gourds (bottle and sponge) 30 1.8 27 34 6.0
Green papaya 35 3.0 29 41 8.5
Cabbage 11 0.6 10 12 5.7
Ginger 3 0.2 3 4 5.2
Ampalaya (bitter gourd) fruit 16 0.9 15 18 5.3
Sayote fruit 21 2.1 17 26 10.0
Okra 14 0.7 13 16 4.8
Gabi stalk 6 0.9 5 8 13.4
Onion 19 0.4 19 20 2.1
Garlic 7 0.2 7 8 3.0
Bamboo shoot 6 0.8 5 8 12.3
Pepper (all variety) 4 0.2 3 4 6.2
Banana heart 12 1.3 10 15 10.7
All other vegetables 18 1.8 15 22 9.7
Cooked mixed vegetables (as fresh) n 0.1 0 n 56.0
Canned and processed fruits/veg. (as fresh) 9 0.7 7 10 8.7
Fruit juices 2 0.5 1 3 22.6
Other canned and processed fruits (as fresh) 1 0.1 n 1 19.5
Canned and processed vegetables (as fresh) 6 0.5 5 7 9.4
MISCELLANEOUS 112 2.8 107 118 2.5
Salt 16 0.4 16 17 2.2
Coffee 25 0.5 24 26 2.0
Tuba 2 0.4 1 3 22.1
Vinegar 14 0.4 13 15 3.2
Vetsin 1 0.1 1 2 3.7
Alcoholic beverages 10 1.8 6 13 18.8
Cacao and chocoloate-based beverages 7 0.3 6 8 4.9
Other beverages 24 1.7 21 28 7.0
Soups n 0.1 n 1 23.1
Condiments and spices 7 0.3 7 8 4.6
Others 5 0.5 4.3 6.3 9.6

Appendix 2. Mean one-day household food consumption and percent contribution to total
Consumption % of Urban Rural

kg/yr g/day total g/day
ENERGY-GIVING FOOD
Cereals and Cereal Products 536 1467 43.2 1360 1561
Rice 448 1231 36.2 1136 1314
Ordinary 445 1220 35.9 1129 1301
Special 3 7 0.2 5 10
Glutinous 1 3 0.1 3 3
Rice products 12 33 1.0 46 21
Noodles (bihon) 3 9 0.3 10 8
Rice cakes 3 9 0.3 10 9
Others 5 14 0.4 26 4
Corn 37 100 2.9 43 150
Milled 31 85 2.5 29 135
On the cob 5 14 0.4 13 15
Others n 1 n 1 1
Corn products 1 2 0.1 2 2
Cornstarch n n n n n
Others 1 2 0.1 2 2
Other cereal products 37 101 3.0 132 75
Pandesal (as flour) 6 18 0.5 27 9
Bread (as flour) 7 20 0.6 26 16
Cookies/biscuits (as flour) 2 6 0.2 8 5
Cakes/pastries (as flour) 1 3 0.1 5 2
Noodles 15 42 1.2 50 35
Flour (in own form) 1 2 0.1 3 1
Others 3 9 0.3 13 5
Starchy Roots and Tubers 20 54 1.6 42 64
Sweet potatoes, tubers and product 3 10 0.3 4 14
Potatoes and products 6 16 0.5 24 9
Cassava and products 7 19 0.6 7 30
Others 3 9 0.3 7 11
Sugars and Syrups 17 47 1.4 42 51
Sugars 12 33 1.0 25 39
Refined 3 8 0.2 9 8
Second class 2 6 0.2 6 7
Brown 7 18 0.5 10 25
Crude n n n n n
Jams and other sweets 1 3 0.1 4 2
Softdrinks 3 8 0.2 10 6
Sherbet, ice drop, ice candy, etc. 1 3 0.1 2 4
Fats and Oils 22 60 1.8 66 55
Cooking oil (vegetable) 15 41 1.2 44 37
Coconut 3 8 0.2 5 11
Coconut grated (as fat) 1 2 0.1 1 4
Coconut gata (as fat) 2 6 0.2 4 7
Pork drippings and lard n 1 n n 1
Butter (as fat) n 1 n 2 n
Margarine 2 7 0.2 9 4
Peanut butter n 1 n 1 1
Other fats and oils 1 2 0.1 3 1
BODY-BUILDING FOOD
Fish, Meat, and Poultry 270 740 21.8 863 633
Fresh fish 96 262 7.7 274 252
Tulingan 7 20 0.6 22 18
Bangus 14 38 1.1 45 32
Galunggong 13 37 1.1 44 30
Dilis buo 2 6 0.2 5 7
Alumahan 7 5 0.1 4 5
n (negligible) if: less than 0.5 kg/g for mean intake


Food Group/Sub-group
Tamban 7 20 0.6 10 30
Dalagang bukid 2 6 0.2 8 4
Sapsap 3 8 0.2 6 10
Bisugo 2 5 0.2 6 5
Tilapya 14 38 1.1 49 29
Albakora/Tambakol 3 9 0.3 10 9
Balila/Espada n n n 0 n
Hasa-hasa 1 4 0.1 4 4
Lapu-lapu 1 1 n 1 2
Matangbaka 6 16 0.5 15 17
Maya-maya 1 3 0.1 3 3
Salay-salay n 1 n 1 1
Silinyasi/Tunsoy n 1 n 1 n
Tanigi n 1 n 1 1
Other fresh fish and cooked fish recipes 16 43 1.3 41 45
Dried fish (as fresh fish) 16 45 1.3 27 60
Processed fish 19 51 1.5 44 57
Bagoong (as fresh fish) 2 7 0.2 4 9
Patis 1 2 0.0 2 1
Canned fish, sardines, etc. (as fresh fish) 13 37 1.1 33 40
Smoked fish, all tinapa type (as fresh fish) 2 6 0.2 6 7
Crustaceans and molluscs 12 33 1.0 34 33
Shrimp, all types 3 8 0.2 12 5
Crabs 2 4 0.1 3 5
Squid/ Octopus 3 7 0.2 6 8
Tahong/ Mussels 1 3 0.1 4 1
Others 3 8 0.2 6 10
Dried and processed (as fresh) n 1 n 1 1
Bagoong (as fresh) 1 2 0.1 3 1
Cooked/Mixed shellfish dishes 0 0 0.0 0 0
Fresh meat 51 140 4.1 189 98
Pork 45 124 3.6 168 85
Beef 5 13 0.4 19 8
Carabeef 1 2 0.1 1 2
Other fresh meat 1 2 n 1 2
Organ meat 7 19 0.6 26 13
Pig 4 11 0.3 15 7
Cow n 1 n 1 1
Carabao n n n n n
Chicken and other poultry 2 6 0.2 8 4
Other organ meats (fresh) n n n n n
Organ meat recipes n 1 n 1 n
Liver spread n n n 1 n
Processed meat (as fresh) 31 85 2.5 127 49
Popular processed meat (as fresh) 30 83 2.4 123 47
Canned (as fresh meat) 1 3 0.1 3 2
Cooked meat recipes 0 0 0.0 1 n
Poultry 38 103 3.0 142 70
Chicken 37 102 3.0 140 68
Other fowls 1 2 0.1 1 2
Others (Poultry) n n n n n
Eggs 26 71 2.1 80 63
Hen's eggs 25 68 2.0 78 59
Duck's eggs 1 3 0.1 2 4
Other eggs n 1 n 1 n
Milk and Milk Products 64 175 5.1 225 131
Fresh whole milk 1 1 n 2 n
Evaporated filled/ recombined/ whole milk 2 5 0.1 9 1
Powdered milk (as whole milk) 48 132 3.9 162 106
Infant formula 12 33 1.0 45 22


Whole/full cream 7 19 0.6 22 17

Filled 28 78 2.3 92 65
Skimmed 1 3 0.1 3 2
Condensed milk (as whole milk) n 1 n 1 n
Milk products (as whole milk) 13 36 1.1 50 23
Cheese 4 12 0.3 20 4
Other milk products 9 24 0.7 30 19
Dried Beans, Nuts and Seeds 12 34 1.0 36 32
Mung beans and products 5 13 0.4 12 13
Soybeans and products 7 18 0.5 21 15
Soybeans n n n n n
Soy sauce 5 15 0.4 16 14
Soybean milk preparations n n n 1 n
Other soybean products 1 3 0.1 5 1
Nuts and products n 1 n 1 1
Peanuts n 1 n 1 1
Other nuts and products n n n n n
Other dried beans/seeds and products 1 2 0.1 2 3
Green, Leafy and Yellow Vegetables 62 171 5.0 134 204
Green, leafy vegetables 38 103 3.0 81 123
Sweet potato tops 6 16 0.5 9 23
Kangkong 5 15 0.4 18 12
Malunggay 8 22 0.6 15 28
Alugbati 5 13 0.4 8 17
Pechay 3 10 0.3 13 7
Gabi leaves 2 6 0.2 4 7
Other green, leafy and cooked veg. 8 22 0.7 13 30
Squash fruit 22 59 1.7 42 75
Carrot and other yellow vegetables 3 9 0.3 12 6
Vitamin C-Rich Fruits 16 43 1.3 45 42
Tomatoes 7 20 0.6 24 17
Mango (green, semi-ripe, and ripe) 2 6 0.2 7 5
Papaya (semi-ripe and ripe) 2 5 0.1 3 6
Citrus fruits 3 7 0.2 6 8
Others 2 6 0.2 5 6
Other Fruits and Vegetables 155 425 12.5 374 470
Other fruits 43 118 3.5 121 115
Bananas 28 77 2.3 78 76
Watermelon n 1 n 1 1
Melon n 1 n 1 1
Jackfruit 1 3 0.1 2 3
Pineapple 1 2 0.1 3 1
Young coconut 4 12 0.3 9 13
Kaimito n n n n n
All other fruits 8 23 0.7 26 20
Other vegetables 109 299 8.8 240 351
Eggplant 16 44 1.3 36 51
String beans 13 35 1.0 29 41
Abitsuelas 1 3 0.1 3 2
Other fresh leguminous pods 1 4 0.1 3 5
Jackfruit (unripe) 3 9 0.3 7 10
Gourds (bottle and sponge) 11 30 0.9 24 35
Green papaya 13 35 1.0 14 54
Cabbage 4 11 0.3 13 8
Ginger 1 3 0.1 3 3
Ampalaya (bitter gourd) fruit 6 16 0.5 17 15


Sayote (fruit) 8 21 0.6 17 25

Okra 5 14 0.4 13 15
Gabi stalk 2 6 0.2 2 10
Onion 7 19 0.6 21 17
Garlic 3 7 0.2 8 7
Bamboo shoot 2 6 0.2 4 8
Pepper (all variety) 1 4 0.1 4 3
Banana heart 5 12 0.4 7 17
All other vegetables 7 18 0.5 13 23
Cooked mixed vegetables n n n n n
Canned and processed fruits/ veg. (as fresh) 3 9 0.3 13 4
Fruit juices 1 2 0.1 4 1
Other canned and processed fruits (as
fresh) 0 1 n 1 n
Canned and processed vegetables (as
fresh) 2 6 0.2 9 3
MISCELLANEOUS 41 112 3.3 134 93

Salt 6 16 0.5 13 19
Coffee 9 25 0.7 29 21
Tuba 1 2 0.1 1 3
Vinegar 5 14 0.4 14 13
Vetsin 1 1 n 1 2
Alcoholic beverages 4 10 0.3 14 6
Cacao and chocolate-based beverages 3 7 0.2 9 5
Other beverages 9 24 0.7 35 14
Soups n n n n n
Condiments and spices 3 7 0.2 10 5
Others 2 5 0.2 7 4

Appendix 3. Mean one-day household food consumption and percent contribution to total intake by region: Philippines, 2015
86
REGION
% of % of % of Cagayan % of Central % of CALA- % of
Food Group/Sub-Group NCR CV Ilocos CV CAR CV CV CV CV
total total total Valley total Luzon total BARZON total
ENERGY-GIVING FOOD
Cereals and Cereal Products 1341 2.6 35.5 1366 3.7 42.7 1570 5.3 41.9 1337 3.0 40.2 1412 2.7 42.4 1243 2.2 39.2
Rice and Rice Products 1135 2.8 30.0 1277 4.0 39.9 1444 5.3 38.5 1207 3.5 36.3 1287 2.9 38.6 1087 2.4 34.2
Corn and Corn Products 22 22.6 0.6 5 33.0 0.1 24 33.5 0.6 39 35.1 1.2 13 29.8 0.4 34 24.2 1.1
Other Cereal Products 184 4.2 4.9 85 8.8 2.6 102 14.9 2.7 91 8.1 2.7 112 5.0 3.3 123 5.3 3.9
Starchy Roots and Tubers 52 9.5 1.4 39 15.7 1.2 88 21.6 2.3 42 16.6 1.3 42 9.5 1.3 40 20.0 1.3
Sugars and Syrups 45 7.0 1.2 52 5.7 1.6 65 8.0 1.7 59 5.5 1.8 42 6.4 1.3 41 6.4 1.3
Fats and Oils 86 7.8 2.3 43 5.1 1.3 64 17.2 1.7 60 13.9 1.8 57 7.0 1.7 76 8.8 2.4
BODY -BUILDING FOOD

Fish, Meat, and Poultry 1069 3.4 28.3 705 3.9 22.0 731 7.5 19.5 691 5.1 20.8 808 3.8 24.3 754 2.8 23.8
Fish and Fish Products 375 5.8 9.9 344 5.6 10.7 255 8.5 6.8 324 7.3 9.7 367 5.0 11.0 314 4.6 9.9
Meat and Meat Products 469 4.6 12.4 263 9.5 8.2 298 11.0 7.9 255 12.3 7.7 313 5.6 9.4 300 6.3 9.4
Poultry 225 6.8 5.9 98 12.4 3.1 179 14.4 4.8 112 9.9 3.4 128 11.6 3.9 140 8.0 4.4
Eggs 84 5.3 2.2 79 6.3 2.5 65 6.9 1.7 76 6.1 2.3 88 5.9 2.6 91 5.1 2.9
Milk and Milk Products 314 8.5 8.3 125 10.8 3.9 175 13.9 4.7 162 13.3 4.9 173 9.1 5.2 224 9.8 7.1
Whole Milk 237 9.9 6.3 109 11.6 3.4 149 16.0 4.0 133 12.4 4.0 145 9.6 4.3 154 6.3 4.9
Milk Products 76 13.9 2.0 16 21.3 0.5 25 35.2 0.7 29 27.6 0.9 28 26.4 0.8 70 26.2 2.2
Dried Beans, Nuts and Seeds 39 8.7 1.0 40 9.4 1.3 50 13.9 1.3 50 8.0 1.5 36 10.4 1.1 39 7.3 1.2
Vegetables 390 4.3 10.3 552 5.5 17.2 669 7.1 17.8 561 4.4 16.9 430 4.8 12.9 387 4.9 12.2
Green, Leafy and Yellow Veg. 130 6.2 3.4 163 8.0 5.1 191 10.0 5.1 153 4.3 4.6 103 8.2 3.1 110 8.7 3.5
Other Vegetables 261 4.7 6.9 389 6.1 12.1 478 8.5 12.7 408 6.1 12.3 326 5.0 9.8 277 5.2 8.7
Fruits 165 7.7 4.4 93 19.4 2.9 165 10.1 4.4 167 9.5 5.0 127 11.1 3.8 166 11.3 5.2
Vitamin C-Rich Fruits 25 16.1 0.7 12 26.3 0.4 42 26.6 1.1 26 30.3 0.8 21 20.1 0.6 28 19.2 0.9
Other Fruits 140 8.3 3.7 81 22.0 2.5 123 10.3 3.3 141 12.6 4.2 106 11.8 3.2 138 11.1 4.3
MISCELLANEOUS 194 7.7 5.1 108 12.1 3.4 107 10.2 2.9 118 7.2 3.5 119 8.9 3.6 115 6.0 3.6
Beverages 141 10.5 3.7 68 17.5 2.1 69 12.0 1.9 68 12.2 2.0 73 14.0 2.2 71 9.0 2.2
Condiments and Spices 44 7.0 1.2 34 5.5 1.1 31 9.6 0.8 41 8.4 1.2 37 4.1 1.1 39 4.4 1.2
Others 9 18.0 0.2 6 24.9 0.2 7 23.7 0.2 9 11.0 0.3 9 19.5 0.3 5 14.8 0.1
TOTAL FOOD 3779 2.7 100.0 3203 3.1 100.0 3750 4.2 100.0 3324 2.6 100.0 3333 2.1 100.0 3175 2.6 100.0
REGION
MIMA- % of % of Western % of Central % of Eastern % of Zamboanga % of

Food Group/Sub-Group CV Bicol CV CV CV CV CV
ROPA total total Visayas total Visayas total Visayas total Peninsula total
ENERGY-GIVING FOOD
Fats and Oils 45 7.4 1.5 90 8.7 2.6 42 7.1 1.3 41 5.2 1.3 59 6.7 1.7 56 6.5 1.5
BODY -BUILDING FOOD

Poultry 53 19.3 1.7 67 12.6 1.9 91 17.3 2.7 74 16.0 2.3 77 18.7 2.3 74 15.8 2.0
Eggs 50 9.9 1.7 54 7.9 1.5 59 7.7 1.8 58 9.7 1.8 60 8.8 1.8 49 9.0 1.3
Whole Milk 41 23.4 1.3 153 10.8 4.4 129 12.8 3.9 122 10.7 3.9 129 13.9 3.8 126 25.8 3.4
Milk Products 6 54.3 0.2 42 49.1 1.2 21 33.2 0.6 46 41.7 1.4 12 61.9 0.4 45 78.6 1.2
Vegetables 481 9.1 15.9 519 6.6 14.9 574 9.6 17.3 446 5.5 14.1 403 7.8 11.8 603 8.9 16.5

Fruits 111 15.6 3.7 140 17.4 4.0 129 11.4 3.9 87 18.0 2.7 100 7.7 3.0 133 20.0 3.6
Other Fruits 93 17.2 3.1 98 19.3 2.8 108 12.4 3.3 80 17.9 2.5 84 8.8 2.5 107 20.9 2.9
MISCELLANEOUS 94 13.1 3.1 96 7.4 2.8 102 6.4 3.1 87 12.0 2.7 108 7.7 3.2 111 9.8 3.0
Beverages 54 21.4 1.8 58 11.6 1.7 53 11.9 1.6 45 22.4 1.4 62 12.1 1.8 60 15.9 1.6
Others 2 25.5 0.1 5 15.0 0.1 4 34.7 0.1 6 59.3 0.2 2 35.8 0.1 1 33.0 0.0
TOTAL FOOD 3030 3.5 100.0 3495 2.2 100.0 3313 3.2 100.0 3157 2.9 100.0 3404 2.6 100.0 3661 3.4 100.0
87
88
REGION
Northern % of % of SOCCSK- % of % of % of
Food Group/Sub-Group CV Davao CV CV ARMM CV Caraga CV
Mindanao total total SARGEN total total total
ENERGY-GIVING FOOD
Cereals and Cereal Products 1590 4.7 49.6 1565 2.5 47.0 1511 3.7 44.8 2051 6.9 48.5 1561 1.6 46.0
Rice and Rice Products 1212 7.2 37.8 1341 3.2 40.3 1376 4.3 40.8 1945 6.9 46.0 1292 3.3 38.1
Corn and Corn Products 325 23.2 10.2 165 26.5 4.9 87 39.3 2.6 1 53.2 0.0 198 22.5 5.8
Other Cereal Products 53 10.7 1.7 60 11.6 1.8 48 11.3 1.4 105 14.4 2.5 71 13.4 2.1
Starchy Roots and Tubers 77 31.4 2.4 35 20.1 1.0 35 36.8 1.1 177 30.5 4.2 29 44.9 0.8
Sugars and Syrups 26 9.2 0.8 44 10.2 1.3 53 15.0 1.6 89 11.1 2.1 33 9.6 1.0
Fats and Oils 36 5.7 1.1 42 5.0 1.3 44 10.8 1.3 68 11.3 1.6 49 17.9 1.4
BODY-BUILDING FOOD
Fish, Meat, and Poultry 511 9.0 15.9 679 5.5 20.4 582 10.5 17.3 627 10.6 14.8 668 8.0 19.7
Fish and Fish Products 302 9.2 9.4 433 5.1 13.0 396 8.8 11.7 593 10.1 14.0 456 8.4 13.4
Meat and Meat Products 134 13.8 4.2 183 12.5 5.5 123 17.5 3.6 10 33.7 0.2 151 13.4 4.5
Poultry 74 17.0 2.3 63 25.2 1.9 63 21.4 1.9 25 29.8 0.6 61 18.9 1.8
Eggs 58 12.4 1.8 67 7.3 2.0 64 11.9 1.9 53 15.2 1.3 73 5.7 2.2
Milk and Milk Products 106 14.4 3.3 110 13.2 3.3 92 14.9 2.7 81 21.5 1.9 120 24.4 3.5
Whole Milk 102 15.0 3.2 109 13.3 3.3 76 16.0 2.3 79 22.5 1.9 106 26.3 3.1
Milk Products 4 37.0 0.1 2 66.0 0.1 16 43.9 0.5 2 98.1 0.0 13 37.1 0.4
Dried Beans, Nuts and Seeds 24 14.9 0.8 29 11.5 0.9 26 8.9 0.8 35 12.6 0.8 35 9.6 1.0
Vegetables 564 7.9 17.6 517 8.1 15.5 698 5.8 20.7 571 8.3 16.8 711 13.2 16.8
Green, Leafy and Yellow Veg. 232 11.0 7.3 193 8.9 5.8 263 8.8 7.8 230 11.7 6.8 253 25.0 6.0
Other Vegetables 332 10.2 10.4 324 11.0 9.7 435 5.7 12.9 341 8.9 10.0 458 9.5 10.8
Fruits 140 17.9 4.4 166 41.4 5.0 184 21.5 5.4 169 22.7 5.0 247 27.0 5.9
Vitamin C-Rich Fruits 11 34.2 0.3 4 41.8 0.1 47 23.2 1.4 28 31.9 0.8 29 33.2 0.7
Other Fruits 130 18.5 4.0 163 42.4 4.9 137 23.9 4.1 141 25.9 4.2 219 29.3 5.2
MISCELLANEOUS 70 6.9 2.2 75 10.2 2.2 81 12.6 2.4 86 7.0 2.5 88 9.3 2.1
Beverages 33 12.3 1.0 32 13.6 1.0 43 19.4 1.3 38 8.1 1.1 48 10.1 1.1
Condiments and Spices 34 6.8 1.1 37 12.8 1.1 34 5.2 1.0 43 6.2 1.3 36 7.0 0.8
Others 2 37.6 0.1 5 73.6 0.2 4 70.1 0.1 5 83.1 0.1 5 71.8 0.1
TOTAL FOOD 3203 3.6 100.0 3329 3.6 100.0 3370 3.2 100.0 3392 2.8 100.0 4227 6.0 100.0
Appendix 4. Mean one-day household food consumption and percent contribution to total food intake by wealth quintile: Philippines, 2015

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
Fats and Oils 43 6.8 1.4 55 5.8 1.7 52 3.6 1.6 70 5.3 2.0 78 4.3 2.0
BODY -BUILDING FOOD
Poultry 29 12.7 0.9 60 8.1 1.9 95 7.7 3.0 143 5.2 4.1 218 5.5 5.5
Eggs 34 6.6 1.1 62 4.3 1.9 73 3.6 2.3 87 3.6 2.5 96 3.4 2.4
Whole Milk 48 9.8 1.5 100 8.5 3.1 123 5.3 3.9 179 5.7 5.1 235 6.4 6.0
Milk Products 12 70.0 0.4 17 39.2 0.5 18 22.5 0.6 48 18.6 1.4 85 12.4 2.2
Vegetables 612 4.7 19.4 517 3.3 16.1 442 3.0 13.9 459 3.3 13.1 459 2.7 11.6

Fruits 114 12.2 3.6 116 10.0 3.6 102 6.5 3.2 135 5.9 3.9 256 8.3 6.5
Other Fruits 97 13.7 3.1 98 10.9 3.0 84 7.4 2.6 113 6.2 3.2 216 9.4 5.5
MISCELLANEOUS 74 4.3 2.3 87 3.8 2.7 104 4.6 3.3 141 6.3 4.0 150 4.4 3.8
Beverages 36 7.4 1.1 48 5.7 1.5 64 7.3 2.0 94 9.1 2.7 93 6.6 2.3
Others 3 32.9 0.1 4 14.9 0.1 3 18.3 0.1 7 15.9 0.2 12 16.9 0.3
TOTAL FOOD 3146 2.1 100.0 3217 1.5 100.0 3185 1.2 100.0 3500 1.5 100.0 3944 1.8 100.0
89
Appendix 5. 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 and 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 and 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 and 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 and 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 and 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
Source: Philippine Food Fortification Program: List of fortified food products with Valid Certificate of
Product Registration DOH-BFAD Approved (as of May 2015)

Appendix 6. 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)
Baker’s 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)
Source: Philippine Food Fortification Program: List of fortified food products with Valid
Certificate of Product Registration DOH-BFAD Approved (as of May 2015)

Appendix 7. Mean one-day household plate waste and percent of food available for
Food Available Wastage % of Food

in gram in gram Available
ENERGY-GIVING FOOD
Rice 1231 43 3.5
Ordinary 1220 42 3.5
Special 7 n n
Glutinous 3 n n
Rice Products 33 n n
Noodles (bihon) 9 n n
Rice cakes 9 0 0.0
Others 14 n n
Corn 100 2 2.4
Milled 85 2 2.8
On the cob 14 n n
Others 1 n n
Corn Products 2 0 0.0
Cornstarch n 0 n
Others 2 0 0.0
Other Cereal Products 101 n n
Pandesal 18 n n
Bread 20 n n
Cookies/biscuits (as flour) 6 n n
Cakes/pastries (as flour) 3 n n
Noodles 42 n n
Flour (in own form) 2 0 0.0
Others 9 n n
Sweet potatoes, tubers and products 10 n n
Potatoes and products 16 n n
Cassava and products 19 n n
Others 9 n n
Sugars and Syrups 47 n n
Sugars 33 n n
Refined 8 0 0.0
Second class 6 n n
Brown 18 n n
Crude n 0 n
Jams and other sweets 3 0 0.0
Softdrinks 8 n n
Sherbet, ice drop, ice candy, etc. 3 0 0.0
Fats and Oils 60 n n
Cooking oil (vegetable) 41 n n
Coconut (as fat) 8 n n
Coconut grated (as fat) 2 n n
Coconut gata (as fat) 6 n n
Pork drippings and lard 1 n n
Butter (as fat) 1 n n
Margarine 7 0 0.0
Peanut butter 1 0 0.0
Other fats and oils 2 n n
BODY -BUILDING FOOD
Fresh fish 262 5 1.7
Tulingan 20 n n
Bangus 38 1 1.5
Galunggong 37 1 1.9
Dilis buo 6 n n
n (negligible) if: less than 0.5 g for food available and wastage
less than 0.05% for food available

Food Available Wastage in % of Food

in gram gram Available
Alumahan 5 n n
Tamban 20 1 3.1
Dalagang bukid 6 n n
Sapsap 8 n n
Bisugo 5 n n
Tilapya 38 n n
Albakora/Tambakol 9 n n
Balila/Espada n 0 n
Hasa-hasa 4 n n
Lapu-lapu 1 n n
Matangbaka 16 n n
Maya-maya 3 n n
Salay-salay 1 n n
Silinyasi/Tunsoy 1 n n
Tanigi 1 n n
Other fresh fish and cooked fish recipes 43 1 2.1
Dried fish (as fresh fish) 45 n n
Processed fish 51 1 1.2
Bagoong (as fresh fish) 7 n n
Patis 2 n n
Canned fish, sardines, etc. (as fresh fish) 37 n n
Smoked fish, all tinapa type (as fresh fish) 6 n n
Crustaceans and Molluscs 33 n n
Shrimp, all types 8 n n
Crabs 4 n n
Squid/Octopus 7 n n
Tahong /mussels 3 0 0.0
Others 8 n n
Dried and processed (as fresh) 1 n n
Bagoong, alamang, etc. (as fresh) 2 n n
Cooked/Mixed shellfish dishes 0 0 0.0
Fresh Meat 140 1 0.6
Pork 124 1 0.6
Beef 13 n n
Carabeef 2 0 0.0
Other fresh meats 2 n n
Organ Meat 19 n n
Pig 11 n n
Cow 1 0 0.0
Carabao n 0 n
Chicken and other poultry 6 n n
Other organ meats n 0 n
Organ meat recipes (as fresh) 1 n n
Liver spread n 0 n
Processed Meat (as fresh) 85 n n
Popular processed meat (as fresh) 83 n n
Canned (as fresh meat) 3 n n
Cooked meat recipes n 0 n
Poultry 103 1 1.1
Chicken 102 1 1.1
Other fowls 2 n n
Others n 0 n
Eggs 71 n n
Hen's eggs 68 n n
Duck's eggs 3 n n
Other eggs 1 0 0.0
Milk and Milk Products 175 n n
Fresh whole milk 1 0 0.0
Evaporated milk filled, recombined/ whole milk 5 n n


Powdered milk (as whole milk) 132 0 0.0

Infant formula 33 0 0.0
Whole/full cream 19 n n
Filled 78 n n
Skimmed 3 0 0.0
Condensed milk (as whole milk) 1 0 0.0
Milk products (as whole milk) 36 0 0.0
Cheese 12 0 0.0
Other milk products 24 0 0.0
Dried Beans, Nuts and Seeds 34 n n
Mung beans and products 13 n n
Soybeans and products 18 n n
Soybeans n 0 n
Soy sauce 15 n n
Soybean milk preparations n 0 n
Other soybean products 3 0 0.0
Nuts and products 1 0 0.0
Peanuts 1 0 0.0
Other nuts and products n 0 n
Other dried beans/seeds and products 2 n n
Green, Leafy and Yellow Vegetables 171 2 1.0
Green, leafy vegetables 103 1 1.0
Sweet potato tops 16 n n
Kangkong 15 n n
Malunggay 22 n n
Alugbati 13 n n
Pechay 10 n n
Gabi leaves 6 n n
Other green, leafy and cooked veg. 22 n n
Squash fruit 59 1 0.9
Carrot and other yellow vegetables 9 n n
Vitamin C-Rich Fruits 43 n n
Tomatoes 20 n n
Mango (green, semi-ripe, and ripe) 6 n n
Papaya (semi-ripe and ripe) 5 0 0.0
Citrus fruits 7 n n
Others 6 n n
Other Fruits and Vegetables 425 3 0.8
Other fruits 118 n n
Bananas 77 n n
Watermelon 1 0 0.0
Melon 1 0 0.0
Jackfruit 3 n n
Pineapple 2 0 0.0
Young coconut 12 0 0.0
Kaimito n 0 0.0
All other fruits 23 n n
Other vegetables 299 3 0.9
Eggplant 44 n n
String beans 35 n n
Abitsuelas 3 n n
Other fresh leguminous pods 4 n n
Jackfruit (unripe) 9 n n
Gourds (bottle and sponge) 30 1 1.8
Green papaya 35 n n
Cabbage 11 n n
Ginger 3 n n
Ampalaya (bitter gourd) fruit 16 n n


Sayote (fruit) 21 n n
Okra 14 n n
Gabi stalk 6 n n
Onion 19 n n
Garlic 7 n n
Bamboo shoot 6 n n
Pepper (all variety) 4 n n
Banana heart 12 n n
All other vegetables 18 n n
Cooked mixed vegetables n 0 n
Canned and processed fruits and veg 9 n n
Fruit juices 2 0 0.0
Other canned and processed fruits 1 0 0.0
Canned and processed vegetables 6 n n

Salt 16 n n
Coffee 25 n n
Tuba 2 0 0.0
Vinegar 14 n n
Vetsin 1 n n
Alcoholic beverages 10 0 0.0
Cacao and chocolate-based beverages 7 n n
Other beverages 24 0 0.0
Soups n n n
Condiments and spices 7 n n
Others 5 n n

Appendix 8. Mean one-day household plate waste by food group and place of residence:
Philippines, 2015
Rural Urban
Food Group/Sub-Group Food % of Food % of

Wastage Wastage
Available Food Available Food
in gram in gram
in gram Available in gram Available
ENERGY-GIVING FOODS
Cereals and Cereal Products 1561 57 3.7 1360 33 2.4
Rice and Rice Products 1335 53 4.0 1182 31 2.6
Corn and Corn Products 152 4 2.4 46 1 1.9
Other Cereal Products 75 0 0.3 132 1 0.6
Starchy Roots and Tubers 64 1 1.3 42 n 1.0
Sugars and Syrups 51 0 0.0 42 n 0.8
Fats and Oils 55 n 0.7 66 n 0.4
BODY-BUILDING FOODS
Fish, Meat, and Poultry 633 7 1.2 863 9 1.1
Fish and Fish Products 402 5 1.3 380 7 1.7
Meat and Meat Products 156 1 0.5 333 2 0.5
Poultry 74 1 2.0 149 1 0.6
Eggs 63 n 0.2 80 n 0.5
Milk and Milk Products 131 n n 225 n n
Whole Milk 108 n n 175 n n
Milk Products 23 0 0.0 50 0 0.0
Dried Beans, Nuts and Seeds 32 n 0.4 36 n 0.4
REGULATING FOODS
Vegetables 574 5 0.8 406 4 1.1
Green, Leafy and Yellow
204 2 0.8 134 2 1.2
Veg.
Other Vegetables 370 3 0.8 272 3 1.0
Fruits 142 1 0.4 147 n 0.3
Vitamin C-Rich Fruits 25 n 0.5 21 n 0.3
Other Fruits 117 n 0.4 126 n 0.3
Miscellaneous 93 1 1.0 134 1 0.6
Beverages 49 n n 88 1 0.6
Condiments and Spices 39 1 2.4 39 n 0.8
Others 4 n 0.3 7 n n
TOTAL FOOD 3399 72 2.1 3401 49 1.4
n (negligible) if less than 0.5 g for wastage in gram

98
Appendix 9. Mean one-day household plate waste by food group and region: Philippines, 2015
NCR CAR
Food Available Wastage in % of Food Food Available Wastage in % of Food
in gram gram Available in gram gram Available
ENERGY-GIVING FOOD
Corn and Corn Products 22 n 0.2 5 0 0.0
Other Cereal Products 184 1 0.8 85 n 0.4
Starchy Roots and Tubers 52 n 0.6 39 n 0.2
Sugars and Syrups 45 1 1.8 52 0 0.0
BODY-BUILDING FOOD
Poultry 225 2 0.7 98 1 0.6
Eggs 84 n 0.5 79 n n
Milk and Milk Products 314 0 0.0 125 0 0.0
Whole Milk 237 0 0.0 109 0 0.0
Milk Products 76 0 0.0 16 0 0.0
Dried Beans, Nuts and Seeds 39 0 0.0 40 n 1.1
Vegetables 390 5 1.2 552 4 0.6

Green, Leafy and Yellow Veg. 130 2 1.6 163 2 1.2
Fruits 165 n 0.3 93 0 0.0
Vitamin C-Rich Fruits 25 n 0.8 12 0 0.0
Other Fruits 140 n 0.2 81 0 0.0
MISCELLANEOUS 194 n 0.2 108 0 0.0
Beverages 141 n 0.1 68 0 0.0
Condiments and Spices 44 n 0.2 34 0 0.0
Others 9 0 0.0 6 0 0.0
TOTAL FOOD 3779 52 1.4 3203 103 3.2
ILOCOS REGION CAGAYAN VALLEY

ENERGY-GIVING FOOD
Corn and Corn Products 24 0 0.0 39 n 0.6
Starchy Roots and Tubers 88 0 0.3 42 1 2.5
Fats and Oils 64 1 1.2 60 n 0.2
BODY-BUILDING FOOD
Poultry 179 0 0.1 112 2 1.3
Eggs 65 0 0.2 76 n 0.2
Whole Milk 149 0 0.0 133 0 0.0
Milk Products 25 0 0.0 29 0 0.0

Vegetables 669 3 0.5 561 5 0.9
Fruits 165 1 0.6 167 1 0.4
Vitamin C-Rich Fruits 42 0 0.0 26 n n
Other Fruits 123 1 0.8 141 1 0.5
MISCELLANEOUS 107 0 0.0 118 n 0.3
Beverages 69 0 0.0 68 0 0.0
Others 7 0 0.0 9 0 0.0
TOTAL FOOD 3750 73 2.0 3324 71 2.1
99
100
CENTRAL LUZON CALABARZON

ENERGY-GIVING FOOD
Other Cereal Products 112 1 0.5 123 1 0.7
BODY-BUILDING FOOD
Poultry 128 1 0.9 140 2 1.1
Eggs 88 n 0.2 91 n 0.1
Milk and Milk Products 173 0 0.0 224 n 0.1
Whole Milk 145 0 0.0 154 n 0.1
Milk Products 28 0 0.0 70 0 0.0
Dried Beans, Nuts and Seeds 36 n 0.2 39 0 0.3
Vegetables 430 3 0.6 387 4 1.1

Fruits 127 n 0.3 166 n 0.2
MISCELLANEOUS 119 0 0.0 115 2 1.9
Beverages 73 0 0.0 71 2 2.5
Others 9 0 0.0 5 n 0.2
TOTAL FOOD 3333 47 1.4 3175 46 1.4
MIMAROPA BICOL
ENERGY-GIVING FOOD
Other Cereal Products 54 n 0.1 118 1 0.5
Sugars and Syrups 47 0 0.0 64 n n
Fats and Oils 45 n 0.8 90 1 0.7
BODY-BUILDING FOOD
Poultry 53 n 0.1 67 n 0.5
Eggs 50 n n 54 n 0.3
Whole Milk 41 0 0.0 153 0 0.0
Milk Products 6 0 0.0 42 0 0.0

Vegetables 481 3 0.7 519 11 2.1
Fruits 111 1 0.6 140 n 0.2
Vitamin C-Rich Fruits 18 0 0.0 42 0 0.0
Other Fruits 93 1 0.8 98 n 0.3
MISCELLANEOUS 94 0 0.0 96 4 4.1
Beverages 54 0 0.0 58 0 0.0
Condiments and Spices 39 0 0.0 33 4 12.0
Others 2 0 0.0 5 0 0.0
TOTAL FOOD 3030 73 2.4 3495 82 2.3
101
102
WESTERN VISAYAS CENTRAL VISAYAS

ENERGY-GIVING FOOD
Other Cereal Products 70 n 0.1 73 n 0.2
BODY-BUILDING FOOD
Poultry 91 5 5.7 74 0 0.0
Eggs 59 n 0.2 58 n 0.2
Whole Milk 129 0 0.0 122 0 0.0
Milk Products 21 0 0.0 46 0 0.0
Dried Beans, Nuts and Seeds 25 n n 36 n 1.2
Vegetables 574 7 1.2 446 1 0.3
Green, Leafy and Yellow Veg. 207 2 1.1 216 n 0.2

Fruits 129 n 0.1 87 1 0.7
Other Fruits 108 n 0.1 80 1 0.7
MISCELLANEOUS 102 n 0.1 87 n 0.5
Beverages 53 0 0.0 45 0 0.0
Condiments and Spices 44 n 0.3 36 n 1.3
Others 4 0 0.0 6 0 0.0
TOTAL FOOD 3313 81 2.4 3157 45 1.4
EASTERN VISAYAS ZAMBOANGA PENINSULA

ENERGY-GIVING FOOD
Fats and Oils 59 n 0.1 56 1 1.4
BODY-BUILDING FOOD
Meat and Meat Products 169 n 0.3 119 1 0.7
Poultry 77 0 0.0 74 4 4.8
Eggs 60 2 3.2 49 n n
Whole Milk 129 0 0.0 126 0 0.0
Milk Products 12 0 0.0 45 0 0.0

Vegetables 403 5 1.2 603 5 0.9
Fruits 100 0 0.0 133 n n
Other Fruits 84 0 0.0 107 n n
MISCELLANEOUS 108 1 0.5 111 2 1.4
Beverages 62 0 0.0 60 0 0.0
Others 2 0 0.0 1 0 0.0
TOTAL FOOD 3404 100 2.9 3661 63 1.7
103
104
NORTHERN MINDANAO DAVAO

ENERGY-GIVING FOOD
Fats and Oils 36 1 2.2 42 1 3.2
BODY-BUILDING FOOD
Poultry 74 4 4.8 63 n n
Eggs 58 n n 67 n 0.3
Whole Milk 102 0 0.0 109 0 0.0
Vegetables 564 5 1.0 517 5 0.9

Fruits 140 n n 166 3 1.6
Other Fruits 130 n n 163 3 1.6
Beverages 33 0 0.0 32 0 0.0
Others 2 0 0.0 5 0 0.0
TOTAL FOOD 3203 63 2.0 3329 88 2.6
SOCCSKARGEN ARMM
ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Meat and Meat Products 123 n 0.1 10 n 1.5
Poultry 63 0 0.0 25 0 0.0
Eggs 64 n 0.4 53 n 0.1
Whole Milk 76 0 0.0 79 0 0.0

Vegetables 698 6 0.9 711 3 0.4
Fruits 184 0 0.0 247 1 0.5
Other Fruits 137 0 0.0 219 0 0.0

Beverages 43 0 0.0 48 0 0.0
Others 4 0 0.0 5 0 0.0
TOTAL FOOD 3370 43 1.3 4227 42 1.0
105
106
Caraga
ENERGY-GIVING FOOD
Other Cereal Products 71 n 0.3
Fats and Oils 49 n 0.4
BODY-BUILDING FOOD
Meat and Meat Products 151 n 0.1
Poultry 61 0 0.0
Eggs 73 n 0.5

Fruits 169 0 0.0

Beverages 38 0 0.0
Others 5 0 0.7
TOTAL FOOD 3392 50 1.5
Appendix 10. Mean one-day household plate waste by food group and wealth quintile: Philippines, 2015

Food Group/Sub-Group Food % of Food % of Food % of Food % of Food % of
Wastage Wastage Wastage Wastage Wastage
Available Food Available Food Available Food Available Food Available Food
in gram in gram in gram in gram in gram
in gram in gram in gram in gram in gram in gram in gram in gram in gram in gram
ENERGY-GIVING FOOD
Cereals and Cereal Products 1603 49 3.1 1555 53 3.4 1467 48.0 3.3 1389 47 3.4 1328 44 3.3
Rice and Rice Products 1288 42 3.2 1324 50 3.8 1300 46.6 3.6 1233 45 3.7 1165 42 3.6
Corn and Corn Products 261 8 3.0 148 2 1.5 63 1.0 1.6 31 1 2.7 26 n 1.7
Other Cereal Products 54 n 0.2 83 n 0.3 104 n 0.4 125 n 0.3 137 1 0.7
Starchy Roots and Tubers 92 1 1.1 42 1 2.7 35 n 0.1 39 1 2.0 64 n 0.3
Sugars and Syrups 46 0 0.0 50 0 0.0 44 n 0.1 47 n 0.1 45 1 1.4
Fats and Oils 43 n 0.2 55 n 0.5 52 n 0.9 70 0 0.7 78 n 0.6
BODY-BUILDING FOOD
Fish, Meat, and Poultry 441 4 0.9 583 7 1.1 691 8.5 1.2 866 9 1.0 1107 12 1.1
Fish and Fish Products 352 4 1.1 400 6 1.5 389 5.0 1.3 391 6 1.5 428 7 1.7
Meat and Meat Products 60 n 0.5 123 n 0.4 207 1.1 0.5 332 2 0.5 461 3 0.6
Poultry 29 0 0.0 60 n 0.3 95 2.4 2.5 143 1 0.8 218 2 0.9
Eggs 34 n 0.1 62 n 0.1 73 n 0.2 87 1 0.8 96 n 0.3
Milk and Milk Products 61 0 0.0 117 0 0.0 141 n 0.0 227 0 0.0 320 n 0.1
Whole Milk 48 0 0.0 100 0 0.0 123 n 0.0 179 0 0.0 235 n 0.0
Milk Products 12 0 0.0 17 0 0.0 18 0.0 0.0 48 0 0.0 85 0 0.0
Dried Beans, Nuts and Seeds 25 n 0.1 31 n 0.1 33 n 0.7 40 n 0.6 41 n 0.5
Vegetables 612 5 0.8 517 6 1.3 442 4.3 1.0 459 5 1.2 459 4 0.9

Green, Leafy and Yellow Veg. 246 2 0.7 184 2 1.2 155 1.5 0.9 134 2 1.3 144 2 1.1
Other Vegetables 365 3 0.8 333 4 1.3 287 2.9 1.0 325 4 1.1 314 3 0.9
Fruits 114 n 0.1 116 n 0.3 102 n 0.4 135 1 0.5 256 1 0.4
Vitamin C-Rich Fruits 18 0 0.0 18 n 1.6 18 0.0 0.0 23 n 0.6 40 n 0.0
Other Fruits 97 n 0.1 98 n 0.1 84 n 0.5 113 0 0.4 216 1 0.4
MISCELLANEOUS 74 1.4 1.9 87 1 1.1 104 0.5 0.4 141 0 0.3 150 0 0.1
Beverages 36 n 0.0 48 0 0.0 64 0.0 0.0 94 n 0.1 93 n 0.0
Condiments and Spices 36 1 3.9 36 1 2.7 38 n 1.2 40 n 0.7 45 n 0.5
Others 3 0 0.0 4 n 0.2 3 n 0.2 7 n 0.1 12 0 0.0
TOTAL FOOD 1603 61 3.8 3217 69 2.1 3185 63 2.0 3500 64 1.8 3944 63 1.6
n (negligible) if less than 0.5 g for wastage
107
Appendix 11. Mean one-day household food cost and percent contribution to total food cost by
PHILIPPINES
Food Group/Sub-Group One-day peso % contribution to
value of food total food cost
ENERGY-GIVING FOOD
Cereals and Cereal Products 83.99 32.0
Rice and Rice Products 59.09 22.5
Corn and Corn Products 3.79 1.4
Other Cereal Products 21.10 8.0
Starchy Roots and Tubers 2.74 1.0
Sugars and Syrups 5.66 2.2
Fats and Oils 7.29 2.8
BODY-BUILDING FOOD
Fish, Meat, and Poultry 91.98 35.0
Fish and Fish Products 40.81 15.5
Meat and Meat Products 35.38 13.5
Poultry 15.78 6.0
Eggs 7.74 2.9
Milk and Milk Products 11.34 4.3
Whole Milk 10.04 3.8
Milk Products 1.30 0.5
Dried Beans, Nuts and Seeds 3.10 1.2
Vegetables 24.38 9.3
Green, Leafy and Yellow Veg. 7.31 2.8
Other Vegetables 17.06 6.5
Fruits 5.87 2.2
Vitamin C-Rich Fruits 1.18 0.5
Other Fruits 4.69 1.8
MISCELLANEOUS 18.79 7.1

Beverages 13.72 5.2
Condiments and Spices 3.91 1.5
Others 1.16 0.4
TOTAL FOOD COST 262.87 100.0
Numbers may not add to totals due to rounding.

Appendix 12. Mean one-day household food cost and percent contribution to total intake:
Philippines, 2015
Food Cost 95 % CI Percent
Food Group/Sub-Group SE % CV
(₱) LL UL of total
ENERGY-GIVING FOOD
Cereals and Cereal Products 83.99 0.97 82.08 85.90 1.2 32.0
Rice 56.80 0.80 55.23 58.36 1.4 21.6
Ordinary 56.12 0.77 54.61 57.63 1.4 21.4
Special 0.43 0.12 0.19 0.66 28.1 0.2
Glutinous 0.25 0.04 0.17 0.32 15.5 0.1
Rice Products 2.30 0.14 2.02 2.57 6.1 0.9
Noodles (bihon) 1.01 0.07 0.87 1.15 7.0 0.4
Rice cakes 0.76 0.08 0.60 0.92 10.6 0.3
Others 0.53 0.06 0.40 0.65 11.9 0.2
Corn 3.50 0.31 2.89 4.11 8.8 1.3
Milled 3.00 0.30 2.41 3.59 10.0 1.1
On the cob 0.46 0.05 0.36 0.55 11.1 0.2
Others 0.05 0.01 0.02 0.07 25.0 0.0
Corn Products 0.29 0.03 0.23 0.35 10.4 0.1
Cornstarch 0.02 n 0.01 0.02 28.5 n
Others 0.28 0.03 0.22 0.34 10.6 0.1
Other Cereal Products 21.10 0.49 20.14 22.06 2.3 8.0
Pandesal (as flour) 2.97 0.13 2.72 3.21 4.2 1.1
Bread (as flour) 4.50 0.17 4.16 4.84 3.8 1.7
Cookies/biscuits (as flour) 3.00 0.12 2.77 3.23 4.0 1.1
Cakes/pastries (as flour) 2.25 0.19 1.87 2.62 8.6 0.9
Noodles 6.11 0.26 5.60 6.61 4.2 2.3
Flour (in own form) 0.38 0.07 0.23 0.52 19.5 0.1
Others 1.90 0.10 1.71 2.09 5.1 0.7
Starchy Roots and Tubers 2.74 0.14 2.46 3.01 5.1 1.0
Sweet potatoes, tubers and products 0.28 0.04 0.21 0.35 12.5 0.1
Potatoes and products 1.52 0.08 1.35 1.68 5.6 0.6
Cassava and products 0.58 0.10 0.39 0.77 16.9 0.2
Others 0.36 0.03 0.29 0.42 9.5 0.1
Sugars and Syrups 5.66 0.21 5.25 6.07 3.7 2.2
Sugars 2.33 0.14 2.06 2.60 5.9 0.9
Refined (Sugars) 0.65 0.04 0.57 0.73 6.4 0.2
Second class (Sugars) 0.46 0.10 0.26 0.66 21.8 0.2
Brown(Sugars) 1.19 0.08 1.03 1.36 7.0 0.5
Crude(Sugars) 0.03 0.01 0.01 0.05 33.1 n
Jams and sweets 0.72 0.06 0.59 0.84 9.0 0.3
Softdrinks 2.51 0.12 2.28 2.74 4.7 1.0
Sherbet, ice drop, ice candy, etc. 0.10 0.01 0.07 0.13 14.3 n
Fats and Oils 7.29 0.22 6.86 7.73 3.0 2.8
Cooking oil (vegetable) 5.15 0.18 4.80 5.51 3.5 2.0
Coconut (as fat) 1.18 0.07 1.03 1.32 6.2 0.4
Coconut grated (as fat) 0.18 0.03 0.11 0.25 19.0 0.1
Coconut gata (as fat) 1.00 0.07 0.87 1.12 6.5 0.4
Pork drippings and lard 0.04 0.01 0.03 0.06 21.5 n
Butter (as fat) 0.02 0.00 0.01 0.03 23.2 0.0
Margarine 0.12 0.02 0.07 0.17 21.1 0.0
Peanut butter 0.27 0.04 0.19 0.36 15.6 0.1
Other fats and oils 0.51 0.05 0.42 0.60 9.3 0.2
BODY-BUILDING FOOD
Fish, Meat, and Poultry 91.98 1.55 88.93 95.02 1.7 35.0
Fresh Fish 29.01 0.68 27.67 30.36 2.4 11.0
Tulingan 2.41 0.18 2.06 2.76 7.3 0.9
Bangus 5.02 0.29 4.46 5.59 5.7 1.9
Galunggong 4.15 0.23 3.71 4.60 5.4 1.6
Dilis buo 0.49 0.08 0.33 0.65 16.6 0.2
Alumahan 0.56 0.09 0.39 0.73 15.6 0.2
Tamban 1.23 0.10 1.03 1.43 8.2 0.5
Dalagang bukid 0.86 0.13 0.59 1.12 15.6 0.3
n (negligible) if: less than 0.05% for contribution

Food 95 % CI Percent
Cost (₱) LL UL of total
Sapsap 0.73 0.10 0.54 0.92 13.1 0.3
Bisugo 0.57 0.10 0.37 0.76 17.6 0.2
Tilapya 3.86 0.20 3.46 4.26 5.3 1.5
Albakora/Tambakol 1.32 0.13 1.06 1.57 9.9 0.5
Balila/Espada n 0.00 n 0.01 99.9 0.0
Hasa-hasa 0.41 0.07 0.28 0.54 16.0 0.2
Lapu-lapu 0.31 0.09 0.13 0.50 29.9 0.1
Matangbaka 1.83 0.14 1.55 2.10 7.7 0.7
Maya-maya 0.54 0.13 0.28 0.80 24.2 0.2
Salay-salay 0.10 0.03 0.05 0.15 26.9 0.0
Silinyasi/Tunsoy 0.04 0.01 0.02 0.07 27.7 0.0
Tanigi 0.20 0.05 0.09 0.30 27.8 0.1
Other fresh fish and cooked fish recipes 4.39 0.28 3.83 4.94 6.5 1.7
Dried Fish (as fresh fish) 3.78 0.17 3.44 4.12 4.5 1.4
Processed Fish 4.09 0.12 3.85 4.33 3.0 1.6
Bagoong (as fresh fish) 0.34 0.03 0.29 0.40 8.0 0.1
Patis 0.12 0.01 0.09 0.14 11.0 0.0
Canned fish, sardines, etc.
(as fresh fish) 2.99 0.11 2.78 3.20 3.5 1.1
Smoked fish, all tinapa type
(as fresh fish) 0.64 0.06 0.52 0.76 9.7 0.2
Crustaceans and Molluscs 3.92 0.28 3.37 4.47 7.2 1.5
Shrimp (all types) 1.49 0.18 1.14 1.85 12.1 0.6
Crabs 0.73 0.16 0.41 1.04 21.9 0.3
Squid/Octopus 0.90 0.11 0.69 1.10 11.9 0.3
Tahong (mussels) 0.14 0.04 0.06 0.22 28.4 0.1
Others 0.34 0.04 0.25 0.42 12.8 0.1
Dried and processed (as fresh) 0.15 0.02 0.10 0.20 16.3 0.1
Bagoong (as fresh) 0.18 0.02 0.13 0.23 13.6 0.1
Cooked/mixed shellfish dishes 0.00 0.00 0.00 0.00 0.0 0.0
Fresh Meat 23.85 0.81 22.26 25.44 3.4 9.1
Pork 20.95 0.72 19.52 22.37 3.4 8.0
Beef 2.45 0.29 1.88 3.03 12.0 0.9
Carabeef 0.27 0.09 0.10 0.45 32.5 0.1
Other fresh meat 0.18 0.04 0.09 0.26 24.4 0.1
Organ Meat 2.05 0.15 1.75 2.35 7.5 0.8
Pig 1.02 0.10 0.82 1.21 9.7 0.4
Cow 0.12 0.03 0.07 0.17 21.7 n
Carabao 0.07 0.03 0.01 0.13 45.7 n
Chicken and other poultry 0.69 0.09 0.51 0.88 13.6 0.3
Other organ meats 0.02 0.01 n 0.04 47.3 n
Organ meat recipes (as fresh) 0.07 0.02 0.03 0.11 30.5 n
Liver spread 0.06 0.01 0.03 0.09 24.3 n
Processed Meat 10.17 0.38 9.43 10.91 3.7 3.9
Popular processed meat (as fresh) 9.79 0.37 9.07 10.52 3.8 3.7
Canned (as fresh meat) 0.27 0.04 0.19 0.34 15.0 0.1
Cooked meat recipes 0.11 0.04 0.04 0.18 32.9 n
Poultry 15.09 0.55 14.02 16.17 3.6 5.7
Chicken 14.88 0.54 13.82 15.94 3.6 5.7
Other fowls 0.21 0.06 0.10 0.33 27.9 0.1
Others n n n 0.01 48.7 0.0
Eggs 7.74 0.19 7.38 8.11 2.4 2.9
Hen's eggs 7.32 0.18 6.96 7.67 2.5 2.8
Duck's eggs 0.36 0.05 0.26 0.45 13.1 0.1
Other eggs 0.07 0.01 0.04 0.10 20.4 0.0
Milk and Milk Products 11.34 0.43 10.49 12.19 3.8 4.3
Fresh whole milk 0.20 0.04 0.12 0.27 19.2 0.1
Evaporated filled/recombined/whole milk 0.26 0.07 0.14 0.39 24.7 0.1
Powdered milk (as whole milk) 9.50 0.39 8.73 10.27 4.1 3.6
Infant formula 3.44 0.28 2.89 3.98 8.1 1.3
Whole/full cream 1.57 0.16 1.25 1.89 10.4 0.6
Filled 4.06 0.17 3.72 4.40 4.3 1.5
n (negligible) if: less than ₱0.005

Skimmed 0.43 0.08 0.27 0.60 19.4 0.2
Condensed milk (as whole milk) 0.08 0.02 0.04 0.12 27.9 0.0
Milk products (as whole milk) 1.30 0.11 1.07 1.52 8.9 0.5
Cheese 0.50 0.06 0.38 0.61 11.8 0.2
Other milk products 0.80 0.10 0.61 0.99 11.9 0.3
Dried Beans, Nuts and Seeds 3.10 0.20 2.70 3.49 6.5 1.2
Mung beans and products 1.28 0.07 1.15 1.42 5.4 0.5
Soybeans and products 1.30 0.07 1.17 1.44 5.4 0.5
Soybeans 0.01 0.01 0.00 0.02 59.9 0.0
Soy sauce 1.06 0.06 0.94 1.17 5.4 0.4
Soybean milk preparations 0.05 0.02 0.00 0.09 48.8 0.0
Other soybean products 0.19 0.03 0.13 0.26 17.3 0.1
Nuts and products 0.27 0.16 -0.05 0.60 59.7 0.1
Peanuts 0.25 0.16 -0.07 0.58 64.3 0.1
Other nuts and products 0.02 0.01 0.00 0.04 39.3 n
Other dried beans/seeds and products 0.23 0.03 0.18 0.29 11.9 0.1
Green, Leafy and Yellow Vegetables 7.31 0.17 6.98 7.64 2.3 2.8
Green, leafy vegetables 4.76 0.12 4.52 5.01 2.6 1.8
Sweet potato tops 0.62 0.04 0.54 0.70 6.7 0.2
Kangkong 0.56 0.04 0.49 0.63 6.2 0.2
Malunggay 1.17 0.05 1.08 1.27 4.1 0.4
Alugbati 0.45 0.03 0.39 0.51 6.8 0.2
Pechay 0.59 0.05 0.49 0.68 8.4 0.2
Gabi leaves 0.21 0.02 0.17 0.24 9.7 0.1
Other green, leafy and cooked veg. 1.17 0.07 1.03 1.30 6.0 0.4
Squash fruit 1.61 0.07 1.48 1.75 4.3 0.6
Carrot and other yellow vegetables 0.94 0.05 0.83 1.04 5.6 0.4
Vitamin C-Rich Fruits 2.42 0.13 2.17 2.67 5.3 0.9
Tomatoes 1.24 0.08 1.08 1.39 6.3 0.5
Mango (green, semi-ripe, and ripe) 0.31 0.06 0.19 0.43 19.2 0.1
Papaya (semi-ripe and ripe) 0.15 0.02 0.10 0.19 15.6 0.1
Citrus fruits 0.46 0.04 0.38 0.55 9.2 0.2
Others 0.27 0.05 0.16 0.37 19.7 0.1
Other Fruits and Vegetables 20.52 0.37 19.79 21.24 1.8 7.8
Other Fruits 4.36 0.17 4.01 4.70 4.0 1.7
Bananas 2.84 0.13 2.59 3.09 4.5 1.1
Watermelon 0.05 0.02 0.02 0.09 35.6 n
Melon 0.01 0.01 n 0.03 64.0 n
Jackfruit 0.07 0.02 0.04 0.11 25.4 n
Pineapple 0.08 0.02 0.04 0.11 22.6 n
Young coconut 0.13 0.03 0.07 0.19 24.5 n
Kaimito n 0.00 n n 99.9 n
All other fruits 1.18 0.10 0.99 1.37 8.2 0.4
Other Vegetables 15.06 0.27 14.53 15.60 1.8 5.7
Eggplant 1.81 0.07 1.68 1.95 3.9 0.7
String beans 1.69 0.07 1.55 1.82 4.0 0.6
Abitsuelas 0.20 0.02 0.16 0.24 10.3 0.1
Other fresh leguminous pods 0.24 0.02 0.19 0.28 9.8 0.1
Jackfruit (unripe) 0.35 0.05 0.25 0.45 14.6 0.1
Gourds (bottle and sponge) 0.87 0.05 0.76 0.97 6.1 0.3
Green papaya 0.76 0.06 0.64 0.89 8.3 0.3
Cabbage 0.79 0.04 0.70 0.88 5.7 0.3
Ginger 0.56 0.03 0.50 0.63 5.9 0.2
Ampalaya (bitter gourd) fruit 0.94 0.05 0.83 1.04 5.7 0.4
Sayote (fruit) 0.68 0.06 0.56 0.79 8.9 0.3
Okra 0.80 0.03 0.74 0.87 4.3 0.3
Gabi stalk 0.16 0.02 0.12 0.20 13.1 0.1
Onion 2.01 0.04 1.93 2.10 2.2 0.8
Garlic 1.22 0.04 1.14 1.30 3.4 0.5

Bamboo shoot 0.28 0.03 0.22 0.35 11.8 0.1
Pepper (all variety) 0.55 0.03 0.50 0.61 5.2 0.2
Banana heart 0.32 0.03 0.26 0.38 9.4 0.1
All other vegetables 0.80 0.06 0.69 0.92 7.4 0.3
Cooked mixed vegetables 0.02 0.02 -0.01 0.06 74.4 n
Canned and processed fruits/veg. (as fresh) 1.10 0.11 0.89 1.31 9.7 0.4
Fruit juices 0.18 0.03 0.11 0.25 19.0 0.1
Other canned and processed fruits
(as fresh) 0.15 0.04 0.07 0.23 26.1 0.1
Canned and processed vegetables
(as fresh) 0.77 0.08 0.61 0.92 10.5 0.3
MISCELLANEOUS 18.79 0.40 18.01 19.58 2.1 7.2

Salt 0.66 0.04 0.58 0.74 6.1 0.3
Coffee 8.61 0.19 8.23 8.99 2.3 3.3
Tuba 0.08 0.02 0.04 0.12 23.7 n
Vinegar 0.81 0.04 0.72 0.90 5.5 0.3
Vetsin 0.43 0.02 0.39 0.47 5.0 0.2
Alcoholic beverages 1.04 0.17 0.70 1.39 16.8 0.4
Cacao and chocolate-based beverages 2.18 0.12 1.95 2.41 5.3 0.8
Other beverages 1.81 0.13 1.56 2.06 7.0 0.7
Soups 0.08 0.02 0.04 0.13 24.3 n
Condiments and spices 2.02 0.14 1.74 2.29 6.9 0.8
Others 1.08 0.06 0.96 1.20 5.7 0.4
TOTAL FOOD COST 262.87 2.99 257.00 268.75 1.1 100.0
n (negligible) if: less than 0.05% for contribution

Appendix 13. Mean intake and percent contribution of food group to energy and nutrient
Energy Protein Fats
Food Group/Sub-Group (7597kcal) (231.1g) (156g)
Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 5236 68.9 112.5 48.7 24 15.7
Rice 4235 55.8 88.2 38.2 6 4.0
Ordinary 4200 55.3 87.3 37.8 6 3.8
Special 26 0.3 0.7 0.3 n 0.1
Glutinous 10 0.1 0.2 0.1 n n
Rice Products 62 0.8 0.9 0.4 n 0.2
Noodles (bihon) 31 0.4 0.4 0.2 n n
Rice cakes 19 0.2 0.2 0.1 n n
Others 12 0.2 0.2 0.1 n 0.1
Corn 303 4.0 7.0 3.0 1 0.7
Milled 295 3.9 6.7 2.9 1 0.7
On the cob 7 0.1 0.2 0.1 n n
Others n n n n n n
Corn products 8 0.1 0.1 n n 0.2
Cornstarch n n n n n n
Others 7 0.1 0.1 n n 0.2
Other Cereal Products 628 8.3 16.4 7.1 17 10.7
Pandesal (as flour) 129 1.7 4.0 1.7 2 1.1
Bread (as flour) 158 2.1 4.7 2.0 3 1.7
Cookies/biscuits (as flour) 72 0.9 1.1 0.5 3 1.8
Cakes/pastries (as flour) 47 0.6 0.8 0.3 1 0.9
Noodles 180 2.4 4.7 2.1 7 4.6
Flour (in own form) 8 0.1 0.3 0.1 n n
Others 34 0.4 0.8 0.3 1 0.5
Starchy Roots and Tubers 57 0.7 0.7 0.3 n 0.2
Sweet potatoes, tubers and products 10 0.1 0.1 n n n
Potatoes and products 14 0.2 0.4 0.2 n 0.2
Cassava and products 23 0.3 0.1 n n n
Others 10 0.1 0.2 0.1 n n
Sugars and Syrups 171 2.3 0.2 0.1 n 0.3
Sugars 130 1.7 n n n n
Refined 33 0.4 0.0 0.0 0 0.0
Second class 25 0.3 0.0 0.0 0 0.0
Brown 71 0.9 n n n n
Crude 1 0.0 n n n n
Jams and Sweet 11 0.1 0.1 0.1 n 0.2
Softdrinks 28 0.4 0.0 0.0 n n
Sherbet, ice drop, ice candy, etc. 2 n n n n n
Fats and Oils 462 6.1 1.7 0.7 50 31.9
Cooking oil (vegetable) 362 4.8 0.0 0.0 40 25.8
Coconut (as fat) 73 1.0 1.1 0.5 7 4.6
Coconut grated (as fat) 16 0.2 0.2 0.1 1 0.9
Coconut gata (as fat) 57 0.8 0.9 0.4 6 3.7
Pork drippings and lard 5 0.1 n n 1 0.3
Butter (as fat) n n n n n n
Margarine 3 n n n n 0.2
Peanut butter 6 0.1 0.2 0.1 n 0.3
Other fats and oils 12 0.2 0.3 0.1 1 0.8
BODY-BUILDING FOOD
Fish, Meat, and Poultry 962 12.7 88.8 38.4 65 41.6
Fresh fish 154 2.0 28.2 12.2 5 2.9
Tulingan 15 0.2 3.0 1.3 n 0.2
Bangus 33 0.4 4.8 2.1 2 1.0
Galunggong 18 0.2 3.6 1.6 n 0.2
n (negligible) if: less than 0.5 kcal for energy
less than 0.05 g for protein
less than 0.5 g for fats

Energy Protein Fats
Food Group/Sub-Group (7597kcal) (231.1 g) (156 g)
Dilis buo 4 0.1 0.8 0.4 n 0.1
Alumahan 3 n 0.6 0.3 n 0.1
Tamban 12 0.2 2.0 0.9 n 0.3
Dalagang bukid 5 0.1 0.8 0.4 n 0.1
Sapsap 3 n 0.6 0.2 n n
Bisugo 2 n 0.5 0.2 n n
Tilapya 19 0.2 3.2 1.4 1 0.4
Albakora/Tambakol 7 0.1 1.5 0.6 n 0.1
Balila/Espada n n n n n n
Hasa-hasa 2 n 0.4 0.2 n n
Lapu-lapu n n 0.1 n n n
Matangbaka 9 0.1 1.7 0.7 n n
Maya-maya 1 n 0.2 0.1 n n
Salay-salay n n 0.1 n n n
Silinyasi/Tunsoy n n 0.1 n n n
Tanigi 1 n 0.1 0.1 n n
Other fresh fish and cooked fish recipes 20 0.3 4.2 1.8 n n
Dried fish (as fresh fish) 37 0.5 7.2 3.1 1 0.5
Processed fish 46 0.6 4.9 2.1 2 1.6
Bagoong (as fresh fish) 5 0.1 0.9 0.4 n 0.1
Patis 1 n 0.2 0.1 n n
Canned fish, sardines, etc. (as fresh fish) 35 0.5 2.8 1.2 2 1.4
Smoked fish (all tinapa type) 5 0.1 0.9 0.4 n 0.1
Crustaceans and molluscs 19 0.3 3.4 1.5 n 0.2
Shrimp (all types) 5 0.1 1.1 0.5 n n
Crabs 3 n 0.4 0.2 n 0.1
Squid/octopus 5 0.1 1.0 0.4 n n
Tahong (mussels) 2 n 0.2 0.1 n 0.1
Others 2 n 0.2 0.1 n n
Dried and processed (as fresh) 1 n 0.3 0.1 n n
Bagoong, alamang etc. (as fresh) 1 n 0.2 0.1 n n
Cooked/Mixed shellfish dishes 0 n 0.0 0.0 0 0.0
Fresh meat 402 5.3 20.3 8.8 36 22.8
Pork 381 5.0 17.2 7.5 35 22.2
Beef 18 0.2 2.5 1.1 1 0.5
Carabeef 2 n 0.3 0.1 n n
Other fresh meat 2 n 0.3 0.1 n n
Organ meat 18 0.2 2.5 1.1 1 0.4
Pig 9 0.1 1.4 0.6 n 0.1
Cow 1 n 0.1 0.1 n n
Carabao n n n n n n
Chicken and other poultry 6 0.1 0.8 0.3 n 0.1
Other organ meats n n n n n n
Organ meat recipes (as fresh) 1 n n n n n
Liver spread 1 n n n n n
Processed meat (as fresh) 164 2.2 7.9 3.4 13 8.6
Popular processed meat (as fresh meat) 158 2.1 7.6 3.3 13 8.3
Canned (as fresh meat) 4 0.1 0.2 0.1 n 0.2
Cooked meat recipes 1 n 0.1 0.0 n 0.1
Poultry 122 1.6 14.3 6.2 7 4.6
Chicken 120 1.6 14.1 6.1 7 4.5
Other fowls 2 n 0.2 0.1 n ,1
Others n n n n n n
Eggs 99 1.3 7.7 3.3 7 4.4
Hen's eggs 94 1.2 7.3 3.1 6 4.1
Duck's eggs 5 0.1 0.3 0.1 n 0.2
Other eggs 1 n 0.1 n n n

Energy Protein Fats

Food Group/Sub-Group (7597 kcal) (231.1 g) (156 g)
Milk and Milk Products 103 1.4 4.6 2.0 5 3.3
Fresh whole milk 1 n n n n n
Evaporated filled/ recombined/whole milk 3 n 0.2 0.1 n 0.1
Powdered milk (as whole milk) 88 1.2 4.0 1.7 4 2.8
Infant formula 23 0.3 0.8 0.3 1 0.7
Whole/full cream 11 0.1 0.4 0.2 n 0.3
Filled 52 0.7 2.7 1.2 3 1.8
Skimmed 2 n 0.1 0.1 n n
Condensed milk (as whole milk) 1 n n n n n
Milk products (as whole milk) 9 0.1 0.4 0.2 1 0.3
Cheese 3 n 0.2 0.1 n 0.2
Other milk products 6 0.1 0.2 0.1 n 0.2
Dried Beans, Nuts and Seeds 69 0.9 4.2 1.8 1 0.4
Mung beans and products 43 0.6 2.7 1.2 n 0.1
Soybeans and products 15 0.2 0.9 0.4 n 0.1
Soybeans n n n n n n
Soy sauce 11 0.1 0.5 0.2 n n
Soybean milk preparations 1 n 0.1 0.0 n n
Other soybean products 3 n 0.3 0.1 n 0.1
Nuts and products 3 n 0.1 0.1 n 0.2
Peanuts 3 n 0.1 0.1 n 0.1
Other nuts and products 0 n n n n n
Other dried beans/seeds and products 7 0.1 0.4 0.2 n n
Green, Leafy and Yellow Vegetables 53 0.7 2.9 1.3 1 0.5
Green, leafy vegetables 31 0.4 2.3 1.0 1 0.4
Sweet potato tops 5 0.1 0.3 0.1 n n
Kangkong 3 n 0.3 0.1 n n
Malunggay 11 0.1 0.7 0.3 n 0.1
Alugbati 2 n 0.2 0.1 n n
Pechay 2 n 0.2 0.1 n n
Gabi leaves 2 n 0.1 0.1 n n
Other green, leafy and cooked veg. 6 n 0.5 0.2 n 0.1
Squash fruit 18 0.2 0.6 0.3 n 0.1
Carrot and other yellow vegetables 3 n 0.1 0.0 n n
Vitamin C-Rich Fruits 14 0.2 0.3 0.1 n 0.1
Tomatoes 5 0.1 0.2 0.1 n n
Mango (green, semi-ripe, and ripe) 3 n n n n n
Papaya (semi-ripe and ripe) 2 n n n n n
Citrus fruits 1 n n n n n
Others 3 n n n n n
Other Fruits and Vegetables 172 2.3 4.8 2.1 1 0.8
Other fruits 77 1.0 0.8 0.4 1 0.4
Bananas 63 0.8 0.7 0.3 n 0.2
Watermelon n n n n n n
Melon n n n n n n
Jackfruit 1 n n n n n
Pineapple 1 n n n n n
Young coconut 1 n n n n n
Kaimito n n n n n n
All other fruits 11 0.1 0.1 0.1 n 0.1
Other vegetables 87 1.2 3.8 1.7 1 0.4
Eggplant 11 0.2 0.4 0.2 n 0.1
String beans 14 0.2 1.0 0.4 n n
Abitsuelas 1 n n n n n
Other fresh leguminous pods 2 n 0.1 0.1 n n

Energy Protein Fats
Food Group/Sub-Group (7597 kcal) (231.1g) (156 g)

Jackfruit (unripe) 3 n 0.1 0.0 n n
Gourds (bottle and sponge) 5 0.1 0.1 0.1 n n
Green papaya 6 0.1 0.2 0.1 n n
Cabbage 2 n 0.1 0.1 n n
Ginger 1 n n n n n
Ampalaya (bitter gourd) fruit 3 n 0.1 0.1 n n
Sayote fruit 4 0.1 0.1 n n n
Okra 5 0.1 0.2 0.1 n n
Gabi stalk 1 n n n n n
Onion 9 0.1 0.3 0.1 n n
Garlic 8 0.1 0.4 0.2 n n
Bamboo shoot 2 n 0.1 0.1 n n
Pepper (all variety) 2 n 0.1 0.0 n n
Banana heart 2 n 0.1 0.0 n n
All other vegetables 5 0.1 0.2 0.1 n n
Cooked mixed vegetables 0 n n n n n
Canned and processed fruits and vegetables
(as fresh) 7 0.1 0.1 n n n
Fruit juices 1 n n n n n
Other canned and processed fruits (as
fresh) 2 n n n n n
Canned and processed vegetables (as
fresh) 4 0.1 0.1 n n n
MISCELLANEOUS 199 2.6 2.8 1.2 1 0.7

Salt 21 0.3 0.0 0.0 0 0.0
Coffee 95 1.3 1.6 0.7 n 0.2
Tuba 1 n n n n n
Vinegar 1 n n n n n
Vetsin 0 n 0.0 0.0 0 0.0
Alcoholic beverages 8 0.1 n n n n
Cacao and chocolate-based beverages 25 0.3 0.8 0.3 1 0.4
Other beverages 22 0.3 0.1 0.0 n n
Soups 1 n n n n n
Condiments and spices 13 0.2 0.1 n n n
Others 13 0.2 0.2 0.1 n n
TOTAL INTAKE 7597 100.0 231.1 100.0 156 100.0

Carbohydrates Iron Vitamin A
Food Group/Sub-Group (1315 g) (38.8 mg) (1916.8 mcg RE)
ENERGY - GIVING FOOD

Cereals and Cereal Products 1141 86.8 18.1 46.7 118.7 6.2
Rice 956 72.7 11.9 30.6 n n
Ordinary 948 72.1 11.8 30.3 n n
Special 5 0.4 0.1 0.1 n n
Glutinous 2 0.2 n 0.1 n n
Rice Products 14 1.1 0.3 0.9 0.9 n
Noodles (bihon) 7 0.5 0.2 0.4 0.0 0.0
Rice cakes 4 0.3 0.2 0.4 n n
Others 3 0.2 n n 0.9 n
Corn 66 5.0 0.5 1.4 5.0 0.3
Milled 65 4.9 0.5 1.3 4.7 0.2
On the cob 1 0.1 n 0.1 0.3 0.0
Others n n n n n n
Corn products 1 0.1 0.1 0.2 2.7 0.1
Cornstarch n n n n 0.0 0.0
Others 1 0.1 0.1 0.1 2.7 0.1
Other Cereal Products 104 7.9 5.3 13.7 110.1 5.7
Pandesal (as flour) 25 1.9 1.2 3.0 0.0 0.0
Bread (as flour) 29 2.2 1.4 3.5 17.7 0.9
Cookies/biscuits (as flour) 11 0.8 0.3 0.7 8.2 0.4
Cakes/pastries (as flour) 8 0.6 0.4 0.9 14.5 0.8
Noodles 25 1.9 1.8 4.7 63.6 3.3
Flour (in own form) 2 0.1 0.1 0.2 0.0 0.0
Others 6 0.4 0.2 0.6 6.3 0.3
Starchy Roots and Tubers 13 1.0 0.5 1.2 3.0 0.2
Sweet potatoes, tubers and products 2 0.2 0.1 0.2 1.8 0.1
Potatoes and products 3 0.2 0.2 0.4 0.8 0.0
Cassava and products 6 0.4 0.2 0.5 0.2 0.0
Others 2 0.2 0.1 0.2 0.2 0.0
Sugars and Syrups 42 3.2 0.1 0.4 0.9 0.0
Sugars 32 2.5 0.1 0.2 0.0 0.0
Refined 8 0.6 n n 0.0 0.0
Second class 6 0.5 n n 0.0 0.0
Brown 18 1.3 0.1 0.2 0.0 0.0
Crude n n n n 0.0 0.0
Jams and Sweet 2 0.1 n 0.1 0.9 0.0
Softdrinks 7 0.5 n n 0.0 0.0
Sherbet, ice drop, ice candy, etc. 1 n n n 0.0 0.0
Fats and Oils 2 0.1 0.4 1.0 13.9 0.7
Cooking oil (vegetable) n n n n 7.2 0.4
Coconut (as fat) 1 0.1 0.3 0.9 0.0 0.0
Coconut grated (as fat) 1 0.1 0.1 0.2 0.0 0.0
Coconut gata (as fat) n n 0.3 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 n n
Margarine n n n n 3.9 0.2
Peanut butter n n n n 0.0 0.0
Other fats and oils n n n 0.1 2.6 0.1
BODY-BUILDING FOOD
Fish, Meat, and Poultry 6 0.4 7.5 19.3 1017.4 53.1
Fresh fish n n 1.5 3.9 123.9 6.5
Tulingan 0 0.0 0.1 0.4 11.2 0.6
Bangus 0 0.0 0.3 0.7 33.0 1.7
Galunggong 0 0.0 0.2 0.5 10.9 0.6
Dilis buo n n 0.1 0.2 4.3 0.2
n (negligible) if: less than 0.5 g for carbohydrates
less than 0.05 mg for iron
less than 0.05 mcg RE for vitamin A

Alumahan 0 0.0 n 0.1 0.9 0.0
Tamban n n 0.2 0.4 3.2 0.2
Dalagang bukid 0 0.0 n 0.1 0.9 0.0
Sapsap 0 0.0 n n 1.5 0.1
Bisugo 0 0.0 n n 1.4 0.1
Tilapya 0 0.0 0.1 0.4 11.5 0.6
Albakora/Tambakol 0 0.0 0.1 0.2 8.9 0.5
Balila/Espada 0 0.0 n n n n
Hasa-hasa 0 0.0 n 0.1 2.0 0.1
Lapu-lapu 0 0.0 n n 0.1 0.0
Matangbaka 0 0.0 0.1 0.2 11.9 0.6
Maya-maya 0 0.0 n n 0.4 0.0
Salay-salay 0 0.0 n n 0.3 0.0
Silinyasi/Tunsoy 0 0.0 n n 0.1 0.0
Tanigi 0 0.0 n n 1.9 0.1
Other fresh fish and cooked fish recipes 0 0.0 0.2 0.5 19.6 1.0
Dried fish (as fresh fish) 0 0.0 0.6 1.5 20.6 1.1
Processed fish 1 0.1 0.7 1.8 33.5 1.7
Bagoong (as fresh fish) 0 0.0 0.4 1.1 7.3 0.4
Patis n n 0.2 0.4 0.1 0.0
Canned fish, sardines, etc. (as fresh fish) 1 0.1 0.1 0.2 16.2 0.8
Smoked fish (all tinapa type) n n 0.1 0.2 10.0 0.5
Crustaceans and molluscs 1 n 0.6 1.7 62.3 3.3
Shrimp (all types) n n 0.3 0.7 8.7 0.5
Crabs n n n 0.1 22.2 1.2
Squid/octopus 0 0.0 0.1 0.2 13.7 0.7
Tahong (mussels) n n n 0.1 6.2 0.3
Others n n 0.1 0.2 3.6 0.2
Dried and processed (as fresh) n n 0.1 0.1 1.0 0.1
Bagoong, alamang etc. (as fresh) n n 0.1 0.2 6.8 0.4
Cooked/Mixed shellfish dishes 0 0.0 0.0 0.0 0.0 0.0
Fresh meat n n 1.5 3.8 65.7 3.4
Pork n n 1.2 3.0 59.1 3.1
Beef n n 0.3 0.7 3.2 0.2
Carabeef 0 0.0 n 0.1 2.3 0.1
Other fresh meat 0 0.0 n n 1.1 0.1
Organ meat 1 0.1 0.9 2.2 650.7 33.9
Pig n n 0.6 1.6 358.9 18.7
Cow n n n 0.1 14.6 0.8
Carabao n n n n 12.2 0.6
Chicken and other poultry n n 0.1 0.3 244.1 12.7
Other organ meats n n n n 2.6 0.1
Organ meat recipes (as fresh) n n n 0.1 0.7 0.0
Liver spread n n n n 17.7 0.9
Processed meat (as fresh) 3 0.2 0.8 2.2 29.4 1.5
Popular processed meat (as fresh meat) 3 0.2 0.8 2.1 28.9 1.5
Canned (as fresh meat) n n n 0.1 0.4 0.0
Cooked meat recipes n n n n 0.2 0.0
Poultry n n 0.9 2.2 31.2 1.6
Chicken n n 0.8 2.2 30.5 1.6
Other fowls 0 0.0 0.0 0.1 0.7 0.0
Others n n n n n n
Eggs 2 0.1 1.7 4.4 187.7 9.8
Hen's eggs 2 0.1 1.6 4.2 175.2 9.1
Duck's eggs n n 0.1 0.2 11.1 0.6
Other eggs n n 0.0 0.0 1.5 0.1


Milk and Milk Products 9 0.7 0.6 1.5 120.9 6.3
Fresh whole milk n n n n 0.5 0.0
Evaporated filled/ recombined/whole milk n n n n 3.8 0.2
Powdered milk (as whole milk) 8 0.6 0.5 1.4 108.4 5.7
Infant formula 3 0.2 0.3 0.9 20.1 1.0
Whole/full cream 1 0.1 0.2 0.4 9.6 0.5
Filled 4 0.3 n 0.1 76.7 4.0
Skimmed n n n n 2.0 0.1
Condensed milk (as whole milk) n n n n 0.8 0.0
Milk products (as whole milk) 1 0.1 n 0.1 7.4 0.4
Cheese n n n n 4.5 0.2
Other milk products 1 0.1 n n 2.9 0.1
Dried Beans, Nuts and Seeds 12 0.9 1.5 3.8 2.7 0.1
Mung beans and products 8 0.6 0.6 1.7 0.7 0.0
Soybeans and products 2 0.2 0.7 1.8 1.2 0.1
Soy sauce 2 0.2 0.6 1.7 0.0 0.0
Soybean milk preparations 0 0.0 n n 1.2 0.1
Other soybean products n n n 0.1 n n
Nuts and products n n n n n n
Peanuts n n n n n n
Other nuts and products n n n n 0.0 0.0
Other dried beans/seeds and products 1 0.1 0.1 0.3 0.8 n
Green, Leafy and Yellow Vegetables 8 0.6 3.1 8.0 301.7 15.7
Green, leafy vegetables 4 0.3 2.6 6.8 219.7 11.5
Sweet potato tops 1 0.1 0.4 1.0 22.5 1.2
Kangkong n n 0.4 1.0 18.3 1.0
Malunggay 1 0.1 0.5 1.4 76.8 4.0
Alugbati n n 0.4 1.0 18.6 1.0
Pechay n n 0.2 0.6 7.5 0.4
Gabi leaves n n 0.1 0.3 18.8 1.0
Other green, leafy and cooked veg. 1 0.1 0.6 1.5 57.2 3.0
Squash fruit 4 0.3 0.3 0.8 30.7 1.6
Carrot and other yellow vegetables 1 0.1 0.1 0.4 51.3 2.7
Vitamin C-Rich Fruits 3 0.2 0.3 0.8 9.6 0.5
Tomatoes 1 0.1 0.2 0.5 6.2 0.3
Mango (green, semi-ripe, and ripe) 1 n n 0.1 2.1 0.1
Papaya (semi-ripe and ripe) n n n 0.1 1.2 0.1
Citrus fruits n n n 0.1 0.1 n
Others 1 n n 0.1 0.1 n
Other Fruits and Vegetables 35 2.7 2.5 6.4 31.6 1.7
Other fruits 17 1.3 0.6 1.5 8.7 0.5
Bananas 14 1.1 0.4 1.1 7.8 0.4
Watermelon n n n n 0.1 n
Melon n n n n 0.4 n
Jackfruit 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 2 0.2 0.1 0.3 0.3 n
Other vegetables 17 1.3 1.8 4.7 22.0 1.1
Eggplant 2 0.2 0.2 0.6 2.6 0.1
String beans 2 0.2 0.3 0.7 6.8 0.4
Abitsuelas n n n 0.1 0.7 0.0
Other fresh leguminous pods n n n 0.1 1.0 0.1

Food Group/Sub-Group (1315 g) (38.8mg) (1916.8 mcg RE)

Jackfruit (unripe) 1 n n 0.1 0.1 n
Gourds (bottle and sponge) 1 0.1 0.1 0.4 0.4 n
Green papaya 1 0.1 0.1 0.2 0.0 n
Cabbage n n 0.1 0.2 0.1 n
Ginger n n 0.1 0.2 0.0 0.0
Ampalaya (bitter gourd) fruit 1 n 0.1 0.3 2.2 0.1
Sayote fruit 1 0.1 0.1 0.2 0.5 0.0
Okra 1 0.1 0.1 0.3 1.6 0.1
Gabi stalk n n 0.1 0.2 0.8 0.0
Onion n n 0.1 0.3 n n
Garlic 2 0.1 0.1 0.2 0.0 0.0
Bamboo shoot n n n 0.1 n n
Pepper (all variety) n n 0.1 0.1 2.9 0.2
Banana heart n n 0.1 0.1 1.6 0.1
All other vegetables 1 0.1 0.2 0.6 0.4 0.0
Cooked mixed vegetables n n n n 0.1 0.0
(as fresh) 2 0.1 0.1 0.2 1.0 0.1
Fruit juices n n n n 0.1 n
(as fresh) n n n n n n
(as fresh) 1 0.1 0.1 0.2 0.9 n
MISCELLANEOUS 42 3.2 2.6 6.6 108.6 5.7

Salt 5 0.4 0.9 2.3 0.0 0.0
Coffee 22 1.6 0.1 0.3 n n
Tuba n n n n 0.0 0.0
Vinegar n n 0.1 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 beverages 4 0.3 1.1 2.8 78.8 4.1
Other beverages 5 0.4 0.1 0.3 9.7 0.5
Soups n n n n 0.1 0.0
Condiments and spices 2 0.2 0.1 0.2 19.5 1.0
Others 3 0.2 0.1 0.3 0.5 0.0
TOTAL INTAKE 1315 100.0 38.8 100.0 1916.8 100.0

Calcium Thiamin Riboflavin
Food Group/Sub-Group (1.66 g) (3.41 mg) (2.94 mg)

Rice 0.32 19.3 1.23 35.9 0.59 20.1
Ordinary 0.32 19.1 1.19 35.0 0.59 20.0
Special n 0.2 0.03 0.9 n 0.1
Glutinous n n n 0.1 n n
Rice Products n 0.3 n 0.1 0.01 0.3
Noodles (bihon) n 0.1 n n n n
Rice cakes n 0.1 n n n n
Others n 0.1 n 0.1 0.01 0.2
Corn 0.01 0.7 0.09 2.5 0.04 1.4
Milled 0.01 0.7 0.08 2.2 0.03 1.2
On the cob n n 0.01 0.3 n 0.2
Others n n n n n n
Corn products n 0.1 n 0.1 0.01 0.3
Others n 0.1 n 0.1 0.01 0.3
Bread (as flour) 0.03 1.7 0.10 3.1 0.06 2.2
Noodles 0.03 2.0 0.39 11.3 0.17 5.7
Flour (in own form) n 0.1 n n n 0.1
Others 0.01 0.5 0.02 0.5 0.02 0.5
Sweet potatoes, tubers and products 0.01 0.4 0.01 0.2 n 0.1
Cassava and products n 0.3 0.01 0.2 n 0.1
Others n 0.2 0.01 0.3 n 0.1
Sugars and Syrups 0.03 2.0 n n 0.01 0.4
Sugars 0.03 1.6 n n 0.01 0.3
Refined n n 0.00 0.0 n n
Second class n n 0.00 0.0 0.00 0.0
Brown n 1.6 0.00 0.0 n n
Crude n n n n n n
Jams and Sweet n 0.2 n n n 0.1
Softdrinks n 0.1 0.00 0.0 n n
Sherbet, ice drop, ice candy, etc. n n n n n n
Fats and Oils 0.01 0.4 0.02 0.6 0.01 0.2
Cooking oil (vegetable) n n 0.00 0.0 n n
Coconut (as fat) n 0.2 0.01 0.1 n 0.1
Coconut grated (as fat) n 0.1 n 0.1 n 0.1
Coconut gata (as fat) n 0.1 n 0.1 n n
Pork drippings and lard 0.00 0.0 0.00 0.0 n n
Margarine n n 0.02 0.5 n n
Peanut butter n 0.1 n n n n
Other fats and oils n n n n n n
BODY-BUILDING FOOD
Fresh fish 0.13 7.8 0.10 3.0 0.21 7.1
Tulingan 0.01 0.3 0.03 0.9 0.03 1.0
Bangus 0.01 0.6 n 0.1 0.02 0.8
Galunggong 0.01 0.6 0.02 0.7 0.03 1.1
Dilis buo 0.04 2.6 n n 0.01 0.2
n (negligible) if: less than 0.005 g for calcium
less than 0.005 mg for thiamin and riboflavin

Food Group/Sub-Group (1.66g) (3.41mg) (2.94 mg)
Alumahan n 0.1 n 0.1 n 0.2
Tamban 0.01 0.7 n n 0.02 0.6
Dalagang bukid n 0.1 n 0.1 n 0.1
Sapsap n 0.1 n n n 0.1
Bisugo n 0.1 n n n n
Tilapya 0.01 0.8 0.01 0.3 0.03 1.2
Albakora/Tambakol n 0.2 n n 0.01 0.4
Hasa-hasa n 0.1 n n n 0.1
Lapu-lapu n n n n n n
Matangbaka n 0.2 0.01 0.2 0.01 0.5
Maya-maya n n n n n n
Salay-salay n n n n n n
Silinyasi/Tunsoy n 0.1 n n n n
Tanigi n n n n n n
Other fresh fish and cooked fish recipes 0.01 0.9 0.01 0.4 0.02 0.7
Dried fish (as fresh fish) 0.10 5.9 n 0.1 0.03 1.0
Processed fish 0.09 5.5 0.01 0.3 0.06 2.1
Bagoong (as fresh fish) 0.04 2.1 n n 0.01 0.3
Patis n n 0.00 0.0 n n
Canned fish, sardines, etc. (as fresh fish) 0.05 2.9 n 0.1 0.05 1.6
Smoked fish (all tinapa type) 0.01 0.4 n 0.1 0.01 0.3
Crustaceans and molluscs 0.10 6.1 0.01 0.3 0.03 1.1
Shrimp (all types) 0.04 2.4 n 0.1 0.01 0.3
Crabs 0.02 0.9 n 0.1 0.01 0.4
Squid/octopus n 0.2 n n n 0.1
Tahong (mussels) n 0.2 n 0.1 n n
Others 0.03 1.5 n n n 0.1
Dried and processed (as fresh) n 0.3 n n n n
Bagoong, alamang etc. (as fresh) 0.01 0.7 n n n 0.1
Cooked/Mixed shellfish dishes 0.00 0.0 0.00 0.0 0.00 0.0
Fresh meat 0.03 1.8 0.48 14.1 0.21 7.1
Pork 0.03 1.5 0.47 13.7 0.18 6.2
Beef n 0.3 0.01 0.3 0.02 0.7
Carabeef n n n 0.1 n 0.1
Other fresh meat n n n n 0.01 0.2
Organ meat n 0.2 0.02 0.7 0.23 7.7
Pig n 0.1 0.01 0.4 0.09 3.1
Cow n n n n n 0.1
Carabao n n n n n 0.1
Chicken and other poultry n 0.1 0.01 0.3 0.12 4.2
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) 0.03 1.6 0.07 2.1 0.08 2.6
Popular processed meat (as fresh meat) 0.03 1.5 0.07 2.0 0.07 2.5
Canned (as fresh meat) n n n n n 0.1
Cooked meat recipes n n n n n n
Poultry 0.03 1.8 0.05 1.4 0.08 2.6
Chicken 0.03 1.7 0.05 1.4 0.07 2.4
Other fowls n 0.1 n n n 0.1
Others n n n n n n
Eggs 0.05 2.8 0.05 1.4 0.24 8.2
Hen's eggs 0.04 2.6 0.04 1.2 0.23 7.7
Duck's eggs n 0.1 0.01 0.2 0.01 0.5
Other eggs n n n n n 0.1

Food Group/Sub-Group (1.66g) (3.41mg) (2.96mg)
Fresh whole milk 0.00 0.1 n n n 0.1
Evaporated filled/ recombined/whole milk 0.01 0.5 n n 0.01 0.3
Infant formula 0.03 1.9 0.02 0.6 0.03 1.2
Whole/full cream 0.02 1.2 0.01 0.3 0.02 0.8
Filled 0.09 5.2 0.03 0.8 0.18 6.0
Skimmed 0.01 0.4 n n n 0.1
Condensed milk (as whole milk) 0.00 0.1 n n n 0.1
Cheese 0.00 0.3 0.01 0.3 0.01 0.3
Other milk products 0.01 0.4 n n 0.01 0.2
Soybeans and products 0.01 0.8 n 0.1 0.01 0.4
Soy sauce 0.01 0.5 n n 0.01 0.3
Soybean milk preparations n n n n n n
Other soybean products n 0.2 n n 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 n n
Other dried beans/seeds and products n 0.2 0.01 0.2 n 0.1
Kangkong 0.01 0.5 0.01 0.2 0.01 0.5
Malunggay 0.04 2.5 0.02 0.7 0.06 2.1
Alugbati 0.01 0.6 n 0.1 0.01 0.3
Pechay 0.01 0.8 n 0.1 0.01 0.3
Gabi leaves 0.01 0.5 n 0.1 0.01 0.3
Squash fruit 0.03 1.5 0.02 0.7 0.02 0.7
Carrot and other yellow vegetables n 0.3 n 0.1 n 0.1
Tomatoes 0.01 0.4 0.01 0.3 0.01 0.2
Mango (green, semi-ripe, and ripe) n 0.1 n 0.1 n 0.1
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 0.02 1.1 0.03 0.9 0.03 1.0
Bananas 0.01 0.9 0.02 0.6 0.02 0.7
Melon n n n n n n
Jackfruit n n n n n n
Young coconut n n n n n n
Kaimito n n n n n n
All other fruits n 0.2 0.01 0.2 0.01 0.2
Other vegetables 0.12 7.0 0.17 4.8 0.12 4.0
Eggplant 0.01 0.8 0.04 1.1 0.02 0.6
String beans 0.02 1.2 0.04 1.2 0.04 1.2
Abitsuelas n 0.1 n n n 0.1
Other fresh leguminous pods n 0.1 0.01 0.3 n 0.1

Food Group/Sub-Group (1.66 g) (3.41 mg) (2.96 mg)

Jackfruit (unripe) n 0.3 0.01 0.2 n 0.1
Gourds (bottle and sponge) n 0.3 0.01 0.3 n 0.1
Green papaya 0.01 0.8 0.01 0.2 n 0.1
Cabbage 0.01 0.4 n 0.1 0.01 0.2
Ginger n n n n n n
Ampalaya (bitter gourd) fruit 0.01 0.3 0.01 0.2 n 0.2
Sayote fruit n 0.3 n 0.1 n 0.1
Okra 0.01 0.8 0.01 0.2 0.01 0.3
Gabi stalk n 0.2 n n n n
Onion 0.01 0.4 0.01 0.2 n 0.1
Garlic n 0.1 0.01 0.4 n ,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
Cooked mixed vegetables n n n n n n
(as fresh) 0.01 0.4 0.00 0.1 n 0.1
Fruit juices n n n n n n
(as fresh) n n n n n n
(as fresh) 0.01 0.4 n 0.1 n 0.1
MISCELLANEOUS 0.10 6.3 0.13 3.7 0.13 4.3

Salt 0.04 2.6 0.00 0.0 0.00 0.0
Coffee 0.01 0.7 n n 0.05 1.8
Tuba n n n n n n
Vinegar n 0.3 n n n n
Vetsin n n 0.00 0.0 n n
Alcoholic beverages n 0.2 0.00 0.0 n n
Other beverages 0.01 0.6 n n 0.01 0.3
Soups n n n 0.1 n n
Condiments and spices n 0.1 n 0.1 n 0.1
Others n 0.1 n 0.1 n 0.1
TOTAL INTAKE 1.66 100.0 3.41 100.0 2.94 100.0

Niacin Vitamin C
Food Group/Sub-Group (76.1 mg) (180.4 mg)
Mean % cont Mean % cont

Rice 33.7 44.3 n n
Ordinary 33.2 43.6 n n
Special 0.5 0.6 0.0 0.0
Glutinous 0.1 0.1 0.0 0.0
Rice Products 0.1 0.1 n n
Noodles (bihon) n n n n
Rice cakes n n 0.0 0.0
Others n n 0.0 0.0
Corn 0.7 0.9 0.4 0.2
Milled 0.6 0.8 0.0 0.0
On the cob 0.1 0.1 0.4 0.2
Others n n n n
Corn products n 0.1 0.2 0.1
Cornstarch n n 0.0 0.0
Others n n n 0.1
Pandesal (as flour) 1.2 1.5 0.0 0.0
Bread (as flour) 1.2 1.6 n n
Cookies/biscuits (as flour) 0.3 0.4 0.0 0.0
Cakes/pastries (as flour) 0.2 0.2 n n
Noodles 2.1 2.8 0.8 0.4
Flour (in own form) 0.1 0.1 0.0 0.0
Others 0.2 0.3 0.3 0.2
Sweet potatoes, tubers and products n 0.1 3.2 1.8
Potatoes and products 0.3 0.4 4.0 2.2
Cassava and products 0.1 0.1 6.2 3.4
Others 0.1 0.1 0.6 0.3
Sugars and Syrups n n 0.4 0.2
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 0.3 0.2
Sherbet, ice drop, ice candy, etc. 0.0 0.0 0.0 0.0
Fats and Oils 0.2 0.2 0.2 0.1
Cooking oil (vegetable) 0.0 0.0 0.0 0.0
Coconut (as fat) 0.1 0.1 0.2 0.1
Coconut grated (as fat) n n 0.2 0.1
Coconut gata (as fat) n 0.1 0.0 0.0
Pork drippings and lard n n 0.0 0.0
Butter (as fat) n n 0.0 0.0
Margarine n n 0.0 0.0
Peanut butter 0.1 0.1 0.0 0.0
Other fats and oils n n 0.0 0.0
BODY-BUILDING FOOD
Fresh fish 10.2 13.4 n n
Tulingan 1.8 2.4 0.0 0.0
Bangus 1.9 2.5 0.0 0.0
Galunggong 1.4 1.8 0.0 0.0
Dilis buo 0.1 0.1 0.0 0.0
n (negligible) if: less than 0.05 mg for niacin and vitamin C

Niacin Vitamin C
Alumahan 0.2 0.3 0.0 0.0
Tamban 0.8 1.1 0.0 0.0
Dalagang bukid 0.2 0.2 0.0 0.0
Sapsap 0.1 0.1 0.0 0.0
Bisugo 0.1 0.1 0.0 0.0
Tilapya 0.8 1.1 0.0 0.0
Albakora/Tambakol 1.0 1.3 0.0 0.0
Balila/Espada n n 0.0 0.0
Hasa-hasa 0.2 0.2 0.0 0.0
Lapu-lapu n n 0.0 0.0
Matangbaka 0.7 0.9 0.0 0.0
Maya-maya 0.1 0.1 0.0 0.0
Salay-salay n n 0.0 0.0
Silinyasi/Tunsoy n n n n
Tanigi n 0.1 0.0 0.0
Other fresh fish and cooked fish recipes 0.9 1.1 0.0 0.0
Dried fish (as fresh fish) 2.1 2.7 0.0 0.0
Processed fish 1.9 2.5 0.1 n
Bagoong (as fresh fish) 0.2 0.3 0.0 0.0
Patis 0.1 0.1 0.0 0.0
Canned fish, sardines, etc. (as fresh fish) 1.3 1.7 n n
Smoked fish (all tinapa type) 0.3 0.4 0.1 n
Crustaceans and molluscs 0.5 0.7 0.0 0.0
Shrimp (all types) 0.2 0.2 0.0 0.0
Crabs n 0.1 0.0 0.0
Squid/octopus 0.2 0.2 0.0 0.0
Tahong (mussels) n n 0.0 0.0
Others n n 0.0 0.0
Dried and processed (as fresh) n n 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 5.3 6.9 1.3 0.7
Pork 4.5 5.9 1.3 0.7
Beef 0.6 0.8 n n
Carabeef 0.1 0.1 0.0 0.0
Other fresh meat 0.1 0.1 0.0 0.0
Organ meat 0.8 1.1 2.0 1.1
Pig 0.4 0.6 0.9 0.5
Cow n n n n
Carabao n n n n
Chicken and other poultry 0.4 0.5 1.1 0.6
Other organ meats n n 0.0 0.0
Organ meat recipes (as fresh) n n n n
Liver spread n n 0.0 0.0
Processed meat (as fresh) 1.3 1.7 n n
Popular processed meat (as fresh meat) 1.2 1.6 0.0 0.0
Canned (as fresh meat) n n 0.0 0.0
Cooked meat recipes n n n n
Poultry 5.1 6.7 1.5 0.8
Chicken 5.0 6.6 1.5 0.8
Other fowls 0.1 0.1 0.0 0.0
Others n n n n
Eggs 0.1 0.1 0.0 0.0
Hen's eggs 0.1 0.1 0.0 0.0
Duck's eggs n n 0.0 0.0
Other eggs n n 0.0 0.0

Niacin Vitamin C
Fresh whole milk n n n n
Evaporated filled/ recombined/whole milk n n 0.0 0.0
Powdered milk (as whole milk) 0.5 0.6 4.9 2.7
Infant formula 0.3 0.4 2.0 1.1
Whole/full cream 0.1 0.2 1.4 0.8
Filled 0.1 0.1 1.4 0.8
Skimmed n n 0.1 0.1
Condensed milk (as whole milk) n n n n
Milk products (as whole milk) n n n n
Cheese n n 0.0 0.0
Other milk products n n n n
Mung beans and products 0.3 0.4 0.3 0.2
Soybeans and products 0.1 0.1 n n
Soybeans n n 0.0 0.0
Soy sauce 0.1 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 0.1 0.1 n n
Peanuts 0.1 0.1 0.0 0.0
Other nuts and products n n n n
Other dried beans/seeds and products 0.1 0.1 0.0 0.0
Green, Leafy and Yellow Vegetables 1.2 1.6 64.0 35.5
Green, leafy vegetables 0.8 1.1 55.0 30.5
Sweet potato tops 0.1 0.1 2.3 1.3
Kangkong 0.1 0.1 2.6 1.4
Malunggay 0.4 0.5 27.5 15.2
Alugbati n 0.1 7.3 4.0
Pechay 0.1 0.1 4.0 2.2
Gabi leaves 0.1 0.1 3.3 1.8
Other green, leafy and cooked veg. 0.1 0.2 8.0 4.5
Squash fruit 0.3 0.4 8.4 4.6
Carrot and other yellow vegetables 0.1 0.1 0.7 0.4
Tomatoes 0.1 0.2 6.6 3.6
Mango (green, semi-ripe, and ripe) n n 2.4 1.3
Papaya (semi-ripe and ripe) n n 2.5 1.4
Citrus fruits n n 1.4 0.8
Others n n 3.4 1.9
Other Fruits and Vegetables 1.9 2.4 56.0 31.0
Other fruits 0.5 0.6 13.9 7.7
Bananas 0.3 0.4 12.0 6.7
Watermelon n n 0.1 n
Melon n n 0.2 0.1
Jackfruit n n n n
Pineapple n n 0.2 0.1
Young coconut n n 0.1 0.1
Kaimito n n n n
All other fruits 0.1 0.1 1.3 0.7
Other vegetables 1.4 1.8 41.4 22.9
Eggplant 0.2 0.3 2.0 1.1
String beans 0.3 0.4 7.2 4.0
Abitsuelas n n 0.4 0.2
Other fresh leguminous pods n n 1.0 0.5

Niacin Vitamin C

Jackfruit (unripe) n n 0.6 0.3
Gourds (bottle and sponge) 0.1 0.1 2.1 1.2
Green papaya n 0.1 4.5 2.5
Cabbage n n 3.6 2.0
Ginger n n 0.1 0.1
Ampalaya (bitter gourd) fruit n n 5.2 2.9
Sayote fruit 0.1 0.1 2.7 1.5
Okra 0.1 0.1 3.0 1.6
Gabi stalk n n 0.5 0.3
Onion 0.1 0.1 0.9 0.5
Garlic n n 0.4 0.2
Bamboo shoot n n 0.1 0.1
Pepper (all variety) 0.1 0.1 3.8 2.1
Banana heart n 0.1 0.8 0.4
All other vegetables 0.1 0.2 2.5 1.4
Cooked mixed vegetables n n n n
Canned and processed fruits and vegetables (as fresh) 0.0 0.1 0.7 0.4
Fruit juices n n 0.1 0.1
Other canned and processed fruits (as fresh) n n n n
Canned and processed vegetables (as fresh) n 0.1 0.6 0.3
MISCELLANEOUS 4.0 5.3 17.8 9.9

Salt 0.0 0.0 0.0 0.0
Coffee 3.5 4.6 0.0 0.0
Tuba n n 0.2 0.1
Vinegar n n 0.4 0.2
Vetsin n n 0.0 0.0
Alcoholic beverages n n 0.0 0.0
Cacao and chocolate-based beverages 0.1 0.2 0.6 0.3
Other beverages 0.2 0.3 9.9 5.5
Soups n n n n
Condiments and spices n n 6.5 3.6
Others 0.1 0.1 0.3 0.2
TOTAL INTAKE 76.1 100.0 180.4 100.0

Appendix 14. Mean one-day household food consumption by region and food group: Philippines, 2015
CEREALS AND CEREAL PRODUCTS Rice and Rice Products Corn and Corn Products
95 % 95 % 95 %
REGION Confidence Confidence Confidence

Mean Mean Mean %
SE Interval % CV SE Interval % CV SE Interval
(g) (g) (g) CV
Lower Upper Lower Upper Lower Upper
Limit Limit Limit Limit Limit Limit
Philippines 1467 13.4 1441 1494 0.9 1263 14.2 1236 1291 1.1 102 6.8 89 116 6.7
NCR 1341 34.7 1273 1409 2.6 1135 32.1 1072 1198 2.8 22 5.1 12 32 22.6
CAR 1570 83.5 1406 1734 5.3 1444 76.6 1293 1594 5.3 24 8.0 8 40 33.5
Ilocos Region 1366 50.7 1267 1466 3.7 1277 51.0 1177 1377 4.0 5 1.5 2 8 33.0
Cagayan Valley 1337 39.7 1259 1415 3.0 1207 42.8 1122 1291 3.5 39 13.8 12 66 35.1
Central Luzon 1412 37.9 1337 1486 2.7 1287 37.8 1213 1361 2.9 13 3.9 5 21 29.8
CALABARZON 1243 27.9 1188 1298 2.2 1087 26.6 1034 1139 2.4 34 8.2 18 50 24.2
MIMAROPA 1363 67.8 1230 1497 5.0 1283 68.3 1149 1418 5.3 26 9.6 7 45 36.7
Bicol 1586 28.0 1531 1641 1.8 1390 38.9 1314 1467 2.8 79 32.5 15 142 41.4
Western Visayas 1508 54.0 1402 1614 3.6 1424 59.4 1307 1541 4.2 14 5.9 2 26 41.9

Central Visayas 1506 34.5 1438 1574 2.3 982 49.2 885 1079 5.0 451 47.8 357 545 10.6
Eastern Visayas 1574 61.4 1454 1695 3.9 1412 63.9 1286 1538 4.5 62 20.4 22 103 32.8
Zamboanga Peninsula 1682 78.5 1528 1836 4.7 1071 89.3 896 1247 8.3 540 61.9 418 661 11.5
Northern Mindanao 1590 74.8 1443 1737 4.7 1212 87.2 1040 1383 7.2 325 75.5 177 474 23.2
Davao 1565 38.7 1489 1642 2.5 1341 43.5 1255 1426 3.2 165 43.6 79 250 26.5
SOCCSKSARGEN 1511 55.3 1402 1620 3.7 1376 59.8 1258 1493 4.3 87 34.1 20 154 39.3
ARMM 2051 140.7 1775 2328 6.9 1945 134.3 1682 2209 6.9 1 0.3 0 1 53.2
Caraga 1561 24.7 1513 1609 1.6 1292 42.4 1209 1375 3.3 198 44.6 111 286 22.5
129
130
Other Cereal Products STARCHY ROOTS AND TUBERS SUGARS AND SYRUPS
95 % 95 % 95 %
Mean Mean Mean %
SE Interval % CV SE Interval % CV SE Interval
(g) (g) (g) CV
Philippines 101 2.1 97 106 2.1 54 3.4 47 60 6.3 47 1.1 45 49 2.4
NCR 184 7.7 169 199 4.2 52 5.0 43 62 9.5 45 3.1 39 51 7.0
CAR 102 15.3 72 132 14.9 88 19.0 51 125 21.6 65 5.2 55 76 8.0
Ilocos Region 85 7.4 70 99 8.8 39 6.0 27 50 15.7 52 3.0 46 58 5.7
Cagayan Valley 91 7.4 77 106 8.1 42 7.0 28 56 16.6 59 3.2 53 65 5.5
Central Luzon 112 5.6 101 123 5.0 42 4.0 34 49 9.5 42 2.7 36 47 6.4
CALABARZON 123 6.5 110 135 5.3 40 8.1 24 56 20.0 41 2.6 36 46 6.4
MIMAROPA 54 5.6 43 65 10.5 99 18.9 62 136 19.1 47 5.6 36 59 11.8
Bicol 118 8.4 101 134 7.1 64 11.0 43 86 17.0 64 64 4.6 55 73
Western Visayas 70 5.0 61 80 7.1 29 5.5 18 40 18.9 48 4.3 40 57 9.0
Central Visayas 73 8.0 57 89 11.0 32 12.2 8 56 38.5 35 4.4 26 44 12.5
Eastern Visayas 100 6.1 88 112 6.1 117 23.3 71 163 19.9 44 4.2 36 52 9.6

Davao 60 7.0 46 74 11.6 35 7.0 21 48 20.1 44 4.5 35 53 10.2
SOCCSKSARGEN 48 5.5 38 59 11.3 35 13.0 10 61 36.8 53 8.0 37 69 15.0
ARMM 105 15.1 75 135 14.4 177 54.1 71 284 30.5 89 9.9 70 109 11.1
Caraga 71 9.5 52 89 13.4 29 12.9 3 54 44.9 33 3.1 27 39 9.6
FATS AND OILS FISH, MEAT, AND POULTRY Fish and Fish Products
95 % 95 % 95 %

Mean Mean Mean
SE Interval % CV SE Interval % CV SE Interval % CV
(g) (g) (g)
Philippines 60 1.6 57 63 2.7 740 9.9 721 760 1.3 392 6.5 379 404 1.6
NCR 86 6.7 72 99 7.8 1069 36.8 997 1141 3.4 375 21.8 332 418 5.8
CAR 64 11.1 43 86 17.2 731 54.8 624 839 7.5 255 21.6 212 297 8.5
Ilocos Region 43 2.2 38 47 5.1 705 27.4 651 759 3.9 344 19.2 306 382 5.6
Cagayan Valley 60 8.4 44 76 13.9 691 35.5 621 761 5.1 324 23.7 277 370 7.3
Central Luzon 57 4.0 49 65 7.0 808 30.9 748 869 3.8 367 18.2 331 403 5.0
CALABARZON 76 6.6 62 89 8.8 754 21.0 713 796 2.8 314 14.5 286 343 4.6
MIMAROPA 45 3.3 38 51 7.4 668 30.0 609 727 4.5 468 32.4 404 532 6.9
Bicol 90 7.9 75 106 8.7 661 31.1 600 722 4.7 432 26.7 380 485 6.2
Western Visayas 42 3.0 36 48 7.1 647 33.5 581 713 5.2 395 22.8 351 440 5.8

Central Visayas 41 2.2 37 46 5.2 662 35.6 592 732 5.4 391 16.4 358 423 4.2
Eastern Visayas 59 4.0 51 67 6.7 773 41.4 691 854 5.4 527 37.5 454 601 7.1
Davao 42 2.1 38 46 5.0 679 37.2 606 752 5.5 433 22.2 389 476 5.1
SOCCSKSARGEN 44 4.8 35 54 10.8 582 61.2 462 702 10.5 396 34.7 328 464 8.8
ARMM 68 7.6 53 83 11.3 627 66.6 496 758 10.6 593 60.1 474 711 10.1
Caraga 49 8.8 32 66 17.9 668 53.5 563 773 8.0 456 38.5 380 532 8.4
131
132
Meat and Meat Products Poultry EGGS

95 % 95 % 95 %
Mean Mean Mean
(g) (g) (g)
Philippines 239 6.2 227 251 2.6 110 3.9 102 117 3.5 71.2 1.5 68 74 2.1
NCR 469 21.5 427 512 4.6 225 15.2 195 255 6.8 84 4.5 75 93 5.3
CAR 298 32.9 233 362 11.0 179 25.9 128 230 14.4 65 4.5 56 74 6.9
Ilocos Region 263 24.9 214 312 9.5 98 12.1 74 122 12.4 79 5.0 70 89 6.3
Cagayan Valley 255 31.3 193 316 12.3 112 11.0 90 134 9.9 76 4.7 67 85 6.1
Central Luzon 313 17.5 279 347 5.6 128 14.9 99 158 11.6 88 5.2 78 98 5.9
CALABARZON 300 19.0 263 337 6.3 140 11.2 118 162 8.0 91 4.6 82 100 5.1
MIMAROPA 147 31.8 85 210 21.5 53 10.2 33 73 19.3 50 5.0 40 60 9.9
Bicol 161 14.6 132 190 9.1 67 8.5 51 84 12.6 54 4.2 45 62 7.9
Western Visayas 161 16.0 130 192 9.9 91 15.7 60 121 17.3 59 4.6 50 68 7.7
Central Visayas 197 29.4 139 255 14.9 74 11.8 51 97 16.0 58 5.7 47 69 9.7
Eastern Visayas 169 29.1 111 226 17.2 77 14.4 48 105 18.7 60 5.3 50 71 8.8
Davao 183 22.8 138 228 12.5 63 16.0 32 95 25.2 67 4.9 58 77 7.3
SOCCSKSARGEN 123 21.5 80 165 17.5 63 13.6 37 90 21.4 64 7.6 49 79 11.9
ARMM 10 3.3 3 16 33.7 25 7.3 10 39 29.8 53 8.1 37 69 15.2
Caraga 151 20.3 112 191 13.4 61 11.5 38 84 18.9 73 4.2 65 81 5.7
MILK AND MILK PRODUCTS Whole Milk Milk Products

95 % 95 % 95 %

Mean Mean Mean
(g) (g) (g)
Philippines 17 6.4 162 188 3.7 139 4.8 130 149 3.4 36 3.8 28 43 10.6
NCR 314 26.7 261 366 8.5 237 23.5 191 284 9.9 76 10.5 55 97 13.9
CAR 175 24.2 127 222 13.9 149 23.9 102 196 16.0 25 9.0 8 43 35.2
Ilocos Region 125 13.4 99 151 10.8 109 12.6 84 134 11.6 16 3.5 9 23 21.3
Cagayan Valley 162 21.5 120 204 13.3 133 16.5 101 166 12.4 29 7.9 13 44 27.6
Central Luzon 173 15.8 142 204 9.1 145 13.9 117 172 9.6 28 7.4 13 43 26.4
CALABARZON 224 22.1 181 268 9.8 154 9.6 135 173 6.3 70 18.4 34 106 26.2
MIMAROPA 47 9.3 28 65 19.9 41 9.5 22 59 23.4 6 3.3 0 13 54.3
Bicol 195 24.3 147 243 12.5 153 16.6 121 186 10.8 42 20.5 1 82 49.1
Western Visayas 150 20.7 109 191 13.8 129 16.5 96 161 12.8 21 7.0 7 35 33.2

Central Visayas 168 27.5 114 222 16.4 122 13.1 96 148 10.7 46 19.0 8 83 41.7
Eastern Visayas 141 19.7 102 180 13.9 129 17.9 94 164 13.9 12 7.5 0 27 61.9
Davao 110 14.6 82 139 13.2 109 14.5 80 137 13.3 2 1.2 0 4 66.0
SOCCSKSARGEN 92 13.7 65 119 14.9 76 12.2 52 100 16.0 13 4.8 4 23 37.1
ARMM 81 17.4 46 115 21.5 79 17.7 44 113 22.5 2 1.9 0 6 98.1
Caraga 120 29.2 62 177 24.4 106 28.0 51 162 26.3 13 4.8 4 23 37.1
133
134
DRIED BEANS, NUTS AND SEEDS VEGETABLES Green, Leafy and Yellow Vegetables
95 % 95 % 95 %
Mean Mean Mean
(g) (g) (g)
Philippines 34 1.0 32 36 2.9 496 9.7 477 515 2.0 171 4.7 162 181 2.7
NCR 39 3.4 33 46 8.7 390 16.7 357 423 4.3 130 8.0 114 145 6.2
CAR 50 7.0 37 64 13.9 669 47.8 575 763 7.1 191 19.0 154 228 10.0
Ilocos Region 40 3.8 33 48 9.4 552 30.3 493 612 5.5 163 13.1 137 189 8.0
Cagayan Valley 50 4.0 42 58 8.0 561 24.6 513 610 4.4 153 6.6 140 166 4.3
Central Luzon 36 3.8 29 44 10.4 430 20.7 389 470 4.8 103 8.4 87 120 8.2
CALABARZON 39 2.8 33 44 7.3 387 19.0 349 424 4.9 110 9.5 91 129 8.7
MIMAROPA 24 4.5 15 33 19.1 481 43.7 395 567 9.1 153 21.7 111 196 14.1
Bicol 25 2.5 20 30 10.2 519 34.1 452 587 6.6 200 12.8 175 225 6.4
Western Visayas 25 2.6 20 30 10.3 574 55.4 465 683 9.6 207 22.7 163 252 11.0
Central Visayas 36 4.4 27 44 12.3 446 24.6 397 494 5.5 216 14.9 187 245 6.9
Eastern Visayas 25 2.3 20 29 9.3 403 31.4 342 465 7.8 139 8.4 123 156 6.0
Davao 29 3.3 22 35 11.5 517 42.1 434 599 8.1 193 17.2 159 227 8.9
SOCCSKSARGEN 26 2.3 21 30 8.9 698 40.8 618 778 5.8 263 23.3 217 309 8.8
ARMM 35 4.4 26 43 12.6 711 94.0 526 895 13.2 253 63.2 128 377 25.0
Caraga 35 3.4 28 42 9.6 571 47.3 478 664 8.3 230 27.0 177 283 11.7
Other Vegetables FRUITS Vitamin C-Rich Fruits

95 % 95 % 95 %

Mean Mean Mean
(g) (g) (g)
Philippines 324 6.8 311 38 2.1 144 6.4 131 157 4.5 23 1.7 20 27 7.3
NCR 261 12.2 236 285 4.7 165 12.7 140 190 7.7 25 4.1 17 33 16.1
CAR 478 40.4 398 557 8.5 165 16.6 132 198 10.1 42 11.2 20 64 26.6
Ilocos Region 389 23.6 343 435 6.1 93 18.1 58 129 19.4 12 3.2 6 19 26.3
Cagayan Valley 408 24.8 360 457 6.1 167 15.9 136 199 9.5 26 8.0 11 42 30.3
Central Luzon 326 16.3 294 358 5.0 127 14.1 99 155 11.1 21 4.3 13 30 20.1
CALABARZON 277 14.3 249 305 5.2 166 18.7 129 202 11.3 28 5.3 17 38 19.2
MIMAROPA 328 36.8 255 400 11.2 111 17.4 77 146 15.6 18 6.1 6 30 33.9
Bicol 320 25.4 270 370 7.9 140 24.5 92 188 17.4 42 13.0 17 68 30.8
Western Visayas 367 41.5 285 448 11.3 129 14.7 100 158 11.4 21 5.0 11 31 23.7

Central Visayas 230 18.1 194 265 7.9 87 15.6 56 117 18.0 7 2.4 2 12 33.5
Eastern Visayas 264 29.8 206 323 11.3 100 7.8 85 116 7.7 16 4.5 8 25 27.4
Davao 324 35.8 254 394 11.0 166 68.8 31 301 41.4 4 1.5 1 7 41.8
SOCCSKSARGEN 435 25.0 386 484 5.7 184 39.5 106 261 21.5 47 10.9 25 68 23.2
ARMM 458 43.5 373 544 9.5 247 66.7 116 379 247 29 9.5 10 47 29
Caraga 341 30.4 281 401 8.9 169 38.3 93 244 22.7 28 8.9 10 45 31.9
135
136
Other Fruits MISCELLANEOUS Beverages

95 % 95 % 95 %
Mean Mean Mean
(g) (g) (g)
Philippines 121 5.9 109 132 4.9 112 2.8 106 118 2.5 68 2.7 62 73 4.0
NCR 140 11.6 117 163 8.3 194 14.8 164 223 7.7 141 14.8 112 170 10.5
CAR 123 12.7 98 148 10.3 107 10.9 86 129 10.2 69 8.4 53 86 12.0
Ilocos Region 81 17.8 46 116 22.0 108 13.1 83 134 12.1 68 11.9 44 91 17.5
Cagayan Valley 141 17.7 106 176 12.6 118 8.5 101 135 7.2 68 8.3 52 84 12.2
Central Luzon 106 12.5 81 130 11.8 119 10.6 98 140 8.9 73 10.2 53 93 14.0
CALABARZON 138 15.4 108 168 11.1 115 6.9 101 128 6.0 71 6.4 59 84 9.0
MIMAROPA 93 16.0 62 125 17.2 94 12.4 70 119 13.1 54 11.5 31 76 21.4
Bicol 98 19.0 61 135 19.3 96 7.1 82 110 7.4 58 6.7 45 71 11.6
Western Visayas 108 13.4 82 134 12.4 102 6.5 89 114 6.4 53 6.3 41 65 11.9
Central Visayas 80 14.2 52 107 17.9 87 10.4 66 107 12.0 45 10.0 25 64 22.4
Eastern Visayas 84 7.4 70 99 8.8 108 8.3 91 124 7.7 62 7.6 48 77 12.1
Davao 163 68.9 27 298 42.4 75 7.6 60 90 10.2 32 4.4 24 41 13.6
SOCCSKSARGEN 137 32.8 73 201 23.9 81 10.2 61 101 12.6 43 8.3 26 59 19.4
ARMM 219 64.1 93 345 29.3 88 8.2 72 105 9.3 48 4.8 38 57 10.1
Caraga 141 36.5 69 213 25.9 86 6.0 74 97 7.0 38 3.0 32 44 8.1
Condiments and Spices Others Total Intake

95 % 95 % 95 %

Mean Mean Mean
(g) (g) (g)
Philippines 40 0.7 38 40 1.8 6 0.5 5 7 9.0 3400 28.2 3345 3455 0.8
NCR 44 3.1 38 50 7.0 9 1.6 6 12 18.0 3779 101.2 3580 3978 2.7
CAR 31 3.0 25 37 9.6 7 1.7 4 10 23.7 3750 157.4 3441 4059 4.2
Ilocos Region 34 1.9 30 38 5.5 6 1.6 3 9 24.9 3203 98.7 3009 3397 3.1
Cagayan Valley 41 3.4 34 48 8.4 9 1.0 7 11 11.0 3324 87.8 3151 3496 2.6
Central Luzon 37 1.5 34 40 4.1 9 1.7 5 12 19.5 3333 70.7 3194 3472 2.1
CALABARZON 39 1.7 36 42 4.4 5 0.7 3 6 14.8 3175 82.1 3014 3336 2.6
MIMAROPA 39 2.8 33 44 7.2 2 0.5 1 3 25.5 3030 105.1 2823 3237 3.5
Bicol 33 1.9 30 37 5.6 5 0.8 4 7 15.0 3495 77.7 3343 3648 2.2
Western Visayas 44 2.7 39 50 6.1 4 1.5 1 7 34.7 3313 105.3 3106 3520 3.2

Central Visayas 36 2.8 30 42 7.8 6 3.5 0 13 59.3 3157 92.1 2976 3338 2.9
Eastern Visayas 43 3.5 36 50 8.2 2 0.8 1 4 35.8 3404 88.7 3230 3579 2.6
Davao 37 4.8 28 46 12.8 5 4.0 0 13 73.6 3329 119.0 3095 3563 3.6
SOCCSKSARGEN 34 1.8 31 38 5.2 4 2.8 0 9 70.1 3370 107.5 3159 3582 3.2
ARMM 36 2.5 31 41 7.0 5 3.6 0 12 71.8 4227 255.1 3726 4729 6.0
Caraga 43 2.7 38 48 6.2 5 4.1 0 13 83.1 3392 95.0 3206 3579 2.8
137
Appendix 15. Proportion of households with per capita energy and nutrient intake meeting the
100% REI and EAR for nutrients by place of residence: Philippines, 2015
Energy and Nutrients Urban Rural P-value
Energy (kcal) 32.8 28.9 <0.001
Protein (g) 57.3 62.1 <0.001

Iron (mg) 9.1 9.3 0.617
Calcium (g) 17.9 13.9 <0.001
Vitamin A (mcg RE) 22.2 28.1 <0.001
Vitamin C (mg) 83.5 87.0 <0.001
Thiamin (mg) 34.7 30.0 <0.001
Riboflavin (mg) 30.2 36.7 <0.001
Niacin (mg) 17.4 22.9 <0.001

Appendix 16. Mean one-day energy and nutrient intake of households by region: Philippines, 2015
Energy (kcal) Protein (g) Iron (mg)
95 % 95 % 95 %

Mean SE Interval % CV Mean SE Interval % CV Mean SE Interval % CV
Philippines 7597 59.0 7481 7713 0.8 231.1 1.8 227.5 234.6 0.8 38.8 0.3 38.2 39.5 0.9
NCR 8330 200.3 7937 8724 2.4 275.2 7.4 260.7 289.7 2.7 45.5 1.3 42.9 48.1 2.9
CAR 8086 400.4 7299 8873 5.0 242.9 13.0 217.2 268.5 5.4 42.4 2.1 38.3 46.5 4.9
Ilocos Region 7170 184.9 6806 7533 2.6 220.0 5.8 208.7 231.4 2.6 39.3 1.3 36.7 41.8 3.3
Cagayan Valley 7225 210.0 6812 7638 2.9 216.0 7.7 200.9 231.2 3.6 39.8 1.3 37.2 42.3 3.3
Central Luzon 7618 159.5 7304 7931 2.1 234.9 5.4 224.3 245.4 2.3 40.2 0.9 38.5 41.9 2.2
CALABARZON 7058 150.1 6763 7353 2.1 220.9 4.4 212.2 229.7 2.0 37.6 0.9 35.8 39.3 2.4
MIMAROPA 6504 205.2 6101 6907 3.2 202.2 6.5 189.5 215.0 3.2 32.2 1.2 29.8 34.5 3.7
Bicol 8035 183.1 7675 8394 2.3 229.2 4.6 220.2 238.3 2.0 39.4 1.0 37.5 41.4 2.5
Western Visayas 7270 189.5 6897 7642 2.6 217.2 5.4 206.6 227.7 2.5 36.5 1.2 34.1 38.8 3.3
Central Visayas 7279 210.6 6865 7693 2.9 221.0 7.1 207.1 234.9 3.2 34.3 1.6 31.2 37.4 4.6

Eastern Visayas 7682 224.0 7242 8122 2.9 232.5 6.3 220.1 245.0 2.7 37.5 0.9 35.7 39.3 2.4
Zamboanga Peninsula 8049 299.8 7460 8638 3.7 246.8 7.6 231.9 261.8 3.1 40.2 1.7 36.8 43.6 4.3
Northern Mindanao 7273 273.4 6736 7811 3.8 207.9 7.4 193.4 222.5 3.6 34.5 1.0 32.6 36.4 2.9
Davao 7379 167.7 7049 7708 2.3 221.4 6.7 208.1 234.6 3.0 34.9 1.2 32.5 37.3 3.5
SOCCSKSARGEN 7206 234.4 6745 7667 3.3 213.9 9.3 195.7 232.2 4.3 36.8 1.3 34.2 39.4 3.6
ARMM 9738 587.2 8584 10892 6.0 257.5 13.5 231.0 284.1 5.2 46.0 2.8 40.5 51.6 6.1
Caraga 7523 109.0 7309 7737 1.4 223.9 5.5 213.1 234.6 2.4 36.4 0.9 34.6 38.2 2.5
139
140
Vitamin A (mcg RE) Calcium (g) Thiamin (mg)

95 % 95 % 95 %
%
Mean SE Interval % CV Mean SE Interval % CV Mean SE Interval
CV
Philippines 1916.8 58.4 1802.0 2031.5 3.0 1.66 0.0 1.62 1.71 1.4 3.41 0.0 3.34 3.49 1.1
NCR 2608.6 235.5 2145.7 3071.5 9.0 1.84 0.1 1.58 2.10 7.2 4.21 0.1 3.95 4.47 3.2
CAR 1858.9 254.4 1358.9 2359.0 13.7 1.85 0.1 1.69 2.01 4.4 3.81 0.3 3.28 4.33 7.0
Ilocos 1993.9 227.0 1547.7 2440.1 11.4 1.74 0.1 1.63 1.86 3.4 3.40 0.1 3.12 3.68 4.2
Cagayan Valley 2421.2 267.4 1895.7 2946.8 11.0 1.75 0.1 1.65 1.86 3.1 3.43 0.1 3.14 3.72 4.3
Central Luzon 2263.4 249.2 1773.5 2753.2 11.0 1.60 0.0 1.51 1.69 2.8 3.60 0.1 3.40 3.79 2.7
CALABARZON 2050.8 150.7 1754.6 2346.9 7.3 1.43 0.0 1.36 1.50 2.5 3.35 0.1 3.19 3.51 2.5
MIMAROPA 1039.5 107.6 828.1 1251.0 10.3 1.43 0.1 1.27 1.59 5.8 2.67 0.1 2.49 2.84 3.4
Bicol 1871.1 202.1 1474.0 2268.3 10.8 1.81 0.1 1.67 1.94 3.9 3.30 0.1 3.06 3.53 3.6
Western Visayas 1927.4 232.9 1469.7 2385.1 12.1 1.70 0.1 1.56 1.85 4.2 3.03 0.1 2.85 3.21 3.0
Central Visayas 1449.9 128.7 1197.0 1702.9 8.9 1.51 0.1 1.39 1.62 4.0 3.19 0.2 2.87 3.52 5.2
Eastern Visayas 1402.5 119.4 1167.8 1637.3 8.5 1.73 0.1 1.49 1.97 7.1 3.20 0.1 2.98 3.43 3.6
Zamboanga Peninsula 1939.7 263.4 1421.9 2457.4 13.6 1.96 0.1 1.77 2.14 4.8 3.22 0.1 2.95 3.48 4.2
Davao 1554.1 255.3 1052.3 2056.0 16.4 1.54 0.1 1.40 1.68 4.7 2.98 0.1 2.78 3.17 3.4
SOCCSKSARGEN 1510.6 181.8 1153.2 1868.0 12.0 1.67 0.1 1.50 1.85 5.4 3.07 0.1 2.82 3.32 4.1
ARMM 1191.8 89.7 1015.5 1368.1 7.5 1.91 0.1 1.71 2.12 5.5 4.16 0.4 3.40 4.93 9.4
Caraga 1630.9 224.5 1189.6 2072.1 13.8 1.67 0.1 1.52 1.83 4.6 3.15 0.1 2.94 3.36 3.4
Riboflavin (mg) Niacin (mg) Vitamin C (mg)

95 % 95 % 95 %

%
CV
Philippines 2.94 0.0 2.88 3.00 1.1 76.1 0.6 74.8 77.3 0.8 180.4 3.4 173.8 187.0 1.9
NCR 3.80 0.1 3.53 4.07 3.6 87.5 2.2 83.2 91.6 2.5 179.6 8.3 163.3 195.8 4.6
CAR 3.10 0.2 2.73 3.46 6.0 84.6 4.1 76.5 92.6 4.8 207.0 15.1 177.4 236.6 7.3
Ilocos Region 2.87 0.1 2.65 3.09 3.9 72.8 2.1 68.7 76.9 2.9 167.2 10.3 147.0 187.4 6.1
Cagayan Valley 3.17 0.1 2.93 3.42 3.9 71.1 2.1 67.0 75.2 2.9 207.2 13.8 180.0 234.4 6.7
Central Luzon 3.09 0.1 2.90 3.27 3.0 76.6 2.0 72.7 80.4 2.6 155.8 8.1 139.8 171.8 5.2
CALABARZON 3.00 0.1 2.86 3.15 2.5 72.2 1.4 69.4 75.1 2.0 160.6 10.1 140.8 180.3 6.3
MIMAROPA 2.13 0.1 1.98 2.28 3.6 71.0 2.2 66.6 75.4 3.1 166.8 15.8 135.8 197.8 9.4
Bicol 2.95 0.1 2.71 3.19 4.1 74.7 1.6 71.6 77.9 2.1 219.5 10.9 198.1 240.8 4.9
Western Visayas 2.72 0.1 2.48 2.95 4.5 73.3 1.6 70.2 76.4 2.2 174.4 11.7 151.5 197.3 6.7
Central Visayas 2.55 0.1 2.33 2.77 4.3 65.2 2.6 60.1 70.2 4.0 177.3 10.0 157.8 196.9 5.6

Eastern Visayas 2.72 0.1 2.56 2.88 3.0 77.2 2.3 72.6 81.8 3.0 161.8 10.5 141.2 182.5 6.5
Davao 2.63 0.1 2.38 2.87 4.8 75.7 2.3 71.1 80.3 3.1 157.9 10.9 136.5 179.3 6.9
SOCCSKSARGEN 2.56 0.1 2.27 2.84 5.7 77.0 3.5 70.1 83.9 4.5 215.7 16.0 184.2 247.3 7.4
ARMM 2.89 0.2 2.54 3.24 6.2 101.5 6.0 89.7 113.3 5.9 231.8 27.3 178.0 285.5 11.8
Caraga 2.68 0.1 2.42 2.94 4.9 72.8 2.3 68.4 77.2 3.1 167.5 13.0 142.0 193.0 7.7
141
142
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 156 2.2 151 160 1.4 1315 11.4 1292 1337 0.9
NCR 240 8.9 223 258 3.7 1260 28.6 1204 1317 2.3
CAR 164 13.4 138 191 8.1 1404 67.8 1271 1538 4.8
Ilocos Region 153 8.2 137 169 5.4 1227 34.7 1159 1296 2.8
Cagayan Valley 161 9.0 144 179 5.6 1221 37.5 1148 1295 3.1
Central Luzon 175 6.8 162 189 3.9 1273 29.9 1214 1332 2.3
CALABARZON 181 6.4 168 193 3.5 1134 24.4 1086 1182 2.2
MIMAROPA 101 6.2 89 114 6.1 1189 48.6 1093 1285 4.1
Bicol 160 7.9 145 176 4.9 1416 30.2 1357 1475 2.1
Western Visayas 117 5.7 106 128 4.9 1333 42.5 1250 1417 3.2
Central Visayas 131 9.5 112 150 7.3 1301 30.6 1241 1362 2.4
Eastern Visayas 133 5.9 122 145 4.5 1387 51.1 1287 1487 3.7
Zamboanga Peninsula 125 5.5 114 135 4.4 1483 65.3 1355 1612 4.4
Northern Mindanao 105 4.6 96 114 4.4 1373 63.9 1248 1499 4.7
Davao 125 7.5 111 140 6.0 1340 30.4 1280 1400 2.3
SOCCSKSARGEN 105 7.0 92 119 6.6 1349 49.2 1253 1446 3.6
ARMM 117 7.8 101 132 6.7 1913 123.5 1670 2156 6.5
Caraga 128 9.0 111 146 7.0 1367 18.9 1330 1404 1.4
Appendix 17. Mean intake and percent contribution of food group/sub-group to energy and nutrient intake: Philippines, 2015
Energy Protein Fat Carbohydrates Iron Vitamin A
Food Group/Sub-Group 7597 kcal 231.1 g 156 g 1315 g 38.8 mg 1916.8 mcg RE
Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 5236 68.9 112.5 48.7 24 15.7 1141 86.8 18.1 46.7 118.7 6.2
Rice and Rice Products 4297 56.6 89.1 38.5 6 4.1 970 73.8 12.2 31.4 0.9 n
Corn and Corn Products 311 4.1 7 3.1 1 0.9 67 5.1 0.6 1.6 7.7 0.4
Other Cereal Products 628 8.3 16.4 7.1 17 10.7 104 7.9 5.3 13.7 110.1 5.7
Starchy Roots and Tubers 57 0.7 0.7 0.3 n 0.2 13 1.0 0.5 1.2 3.0 0.2
Sugars and Syrups 171 2.3 0.2 0.1 n 0.3 42 3.2 0.1 0.4 0.9 n
Fats and Oils 462 6.1 1.7 0.7 50 31.9 2 0.1 0.4 1.0 13.9 0.7
BODY-BUILDING FOOD
Fish, Meat, and Poultry 962 12.7 88.8 38.4 65 41.6 6 0.4 7.5 19.3 1017.4 53.1
Fish and Fish Products 256 3.4 43.7 18.9 8 5.3 2 0.1 3.4 8.9 240.4 12.5
Meat and Meat Products 578 7.6 29.9 12.9 49 31.6 4 0.3 3.1 7.9 501.7 26.2
Poultry 128 1.7 15.1 6.5 7 4.8 n n 1 2.6 275.3 14.4
Eggs 99 1.3 7.7 3.3 7 4.4 2 0.1 1.7 4.4 187.7 9.8
Milk and Milk Products 103 1.4 4.6 2.0 5 3.3 9 0.7 0.6 1.5 120.9 6.3
Whole Milk 93 1.2 4.3 1.9 5 2.9 9 0.7 0.6 1.4 113.5 5.9
Milk Products 9 0.1 0.4 0.2 1 0.3 1 0.1 n 0.1 7.4 0.4
Dried Beans, Nuts and Seeds 69 0.9 4.2 1.8 1 0.4 12 0.9 1.5 3.8 2.7 0.1

Vegetables 150 2.0 7.1 3.1 1 1.0 27 2.1 5.2 13.3 330.8 17.3
Green, Leafy and Yellow Veg. 53 0.7 2.9 1.3 1 0.5 8 0.6 3.1 8 301.7 15.7
Other Vegetables 97 1.3 4.1 1.8 1 0.4 19 1.4 2.1 5.4 29.1 1.5
Fruits 89 1.2 0.9 0.4 1 0.5 20 1.5 0.7 1.8 12.2 0.6
Vitamin C-Rich Fruits 9 0.1 0.1 n n n 2 0.1 0.1 0.3 3.4 0.2
Other Fruits 80 1.1 0.9 0.4 1 0.4 18 1.3 0.6 1.5 8.8 0.5
MISCELLANEOUS 199 2.6 2.8 1.2 1 0.7 42 3.2 2.6 6.6 108.6 5.7
Beverages 151 2.0 2.6 1.1 1 0.7 31 2.4 1.4 3.5 88.5 4.6
Condiments and Spices 34 0.5 0.1 n n n 7 0.6 1.1 2.8 19.5 1.0
Others 14 0.2 0.2 0.1 0 0.1 3 0.2 0.1 0.3 0.6 n
TOTAL INTAKE 7597 100.0 231.1 100.0 156 100.0 1315 100.0 38.8 100.0 1916.8 100.0
n (negligible) if: less than 0.5 g for fats and carbohydrates
143

144
Calcium Thiamin Riboflavin Niacin Vitamin C

Food Group/Sub-Group 1.66 g 3.41 mg 2.94 mg 76.1 mg 180.4 mg
Mean % cont Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Rice and Rice Products 0.33 19.6 1.23 36.0 0.60 20.4 33.8 44.4 n n
Sugars and Syrups 0.03 2.0 n n 0.01 0.4 n n 0.4 0.2
Fats and Oils 0.01 0.4 0.02 0.6 0.01 0.2 0.2 0.2 0.2 0.1
BODY-BUILDING FOOD
Fish and Fish Products 0.42 25.3 0.13 3.7 0.33 11.2 14.7 19.3 0.1 n
Poultry 0.03 1.9 0.06 1.7 0.20 6.8 5.5 7.2 2.6 1.5
Eggs 0.05 2.8 0.05 1.4 0.24 8.2 0.1 0.1 0.0 0.0
Whole Milk 0.15 9.3 0.06 1.8 0.25 8.6 0.5 0.6 4.9 2.7
Milk Products 0.01 0.7 0.01 0.3 0.02 0.5 n n n n
Vegetables 0.28 16.6 0.26 7.7 0.28 9.6 2.7 3.6 112.5 62.4
Fruits 0.02 1.4 0.04 1.1 0.04 1.2 0.5 0.7 23.7 13.1
Vitamin C-Rich Fruits n 0.3 0.01 0.2 0.01 0.2 0.1 0.1 9.7 5.4
Other Fruits 0.02 1.1 0.03 0.9 0.03 1.0 0.5 0.6 14.1 7.8
MISCELLANEOUS 0.1 6.3 0.13 3.7 0.13 4.3 4 5.3 17.8 9.9
Beverages 0.05 3.1 0.12 3.5 0.12 4.1 3.9 5.1 10.6 5.9
Condiments and Spices 0.05 3.0 n 0.1 n 0.1 n n 6.8 3.8
Others n 0.2 0.01 0.2 n 0.1 0.1 0.1 0.3 0.2
TOTAL INTAKE 1.66 100.0 3.41 100.0 2.94 100.0 76.1 100.0 180.4 100.0
less than 0.05 mg for niacin and vitamin C
Appendix 18. Mean intake and percent contribution of food group/sub-group to energy and nutrient intake by place of residence: Philippines, 2015
Energy Protein Fats

Rural Urban Rural Urban Rural Urban
(7556 kcal) (7644 kcal) (220.8 g) (242.8 g) (128 g) (187 g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 5484 72.6 4954 64.8 117.0 53.0 107.4 44.2 22 17.2 27 14.5
Rice and Rice Products 4543 60.1 4018 52.6 94.3 42.7 83.1 34.2 7 5.3 6 3.2
Corn and Corn Products 480 6.4 118 1.5 10.9 5.0 2.6 1.1 2 1.5 1 0.5
Other Cereal Products 461 6.1 818 10.7 11.8 5.3 21.6 8.9 13 10.4 20 10.9
Starchy Roots and Tubers 68 0.9 44 0.6 0.6 0.3 0.7 0.3 0 0.2 1 0.3
Sugars and Syrups 188 2.5 152 2.0 0.1 0.1 0.2 0.1 0 0.3 1 0.3
Fats and Oils 444 5.9 481 6.3 1.7 0.8 1.6 0.6 48 37.1 52 27.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 718 9.5 1240 16.2 75.1 34.0 104.3 42.9 44 34.5 88 47.1
Fish and Fish Products 262 3.5 249 3.3 45.2 20.5 42.1 17.3 8 6.3 8 4.4
Meat and Meat Products 369 4.9 817 10.7 19.9 9.0 41.3 17.0 31 24.2 70 37.3
Poultry 87 1.1 174 2.3 10.0 4.5 20.9 8.6 5 4.0 10 5.4
Eggs 88 1.2 112 1.5 6.8 3.1 8.6 3.6 6 4.7 8 4.1
Milk and Milk Products 77 1.0 132 1.7 3.5 1.6 5.9 2.4 4 3.0 7 3.5
Whole Milk 72 1.0 118 1.5 3.3 1.5 5.4 2.2 4 2.8 6 3.0
Milk Products 5 0.1 14 0.2 0.2 0.1 0.6 0.2 n 0.2 1 0.4
Dried Beans, Nuts and Seeds 71 0.9 67 0.9 4.3 2.0 4.0 1.6 n 0.4 1 0.4
Vegetables 169 2.2 128 1.7 8.1 3.7 5.9 2.4 2 1.3 1 0.7

Green, Leafy and Yellow Veg. 63 0.8 41 0.5 3.5 1.6 2.3 0.9 1 0.7 1 0.3
Other Vegetables 106 1.4 87 1.1 4.6 2.1 3.6 1.5 1 0.6 1 0.3
Fruits 83 1.1 95 1.2 0.9 0.4 1.0 0.4 1 0.5 1 0.4
Vitamin C-Rich Fruits 9 0.1 8 0.1 0.1 n 0.1 n n 0.1 n n
Other Fruits 73 1.0 88 1.1 0.8 0.4 0.9 0.4 1 0.5 1 0.4
MISCELLANEOUS 166 2.2 238 3.1 2.5 1.1 3.2 1.3 1 0.8 1 0.7
Beverages 120 1.6 185 2.4 2.3 1.0 2.9 1.2 1 0.7 1 0.6
Condiments and Spices 33 0.4 36 0.5 n n 0.1 0 n n n n
Others 12 0.2 17 0.2 0.2 0.1 0.2 0.1 n 0.1 n n
TOTAL INTAKE 7556 100.0 7644 100.0 220.8 100.0 242.8 100.0 128 100.0 187 100.0
n (negligible) if: less than 0.5 g for fats
145
146

Food Group/Sub-group (1377 g) (1244 g) (37.6 mg) (40.3 mg) (1659.1 mcg RE) (2209.8 mcg RE)
% % % %
Mean % cont Mean % cont Mean Mean Mean Mean
cont cont cont cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 1204 87.5 1070 86.0 17.7 47.1 18.7 46.3 103.5 6.2 136.0 6.2
Rice and Rice Products 1025 74.5 907 72.9 12.9 34.3 11.4 28.4 0.2 n 1.8 0.1
Corn and Corn Products 105 7.6 25 2.0 0.9 2.4 0.2 0.6 10.2 0.6 4.7 0.2
Other Cereal Products 74 5.4 138 11.1 3.9 10.4 7.0 17.3 93.1 5.6 129.5 5.9
Starchy Roots and Tubers 16 1.2 9 0.7 0.5 1.5 0.4 1.0 3.8 0.2 2.0 0.1
Sugars and Syrups 46 3.3 37 2.9 0.2 0.4 0.1 0.3 0.6 n 1.2 0.1
Fats and Oils 2 0.2 1 0.1 0.5 1.2 0.3 0.7 8.2 0.5 20.3 0.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 4 0.3 8 0.6 6.4 16.9 8.8 21.8 807.7 48.7 1255.8 56.8
Fish and Fish Products 2 0.1 2 0.1 3.6 9.6 3.2 8.0 250.5 15.1 228.8 10.4
Meat and Meat Products 2 0.2 6 0.5 2.1 5.5 4.2 10.4 370.2 22.3 651.3 29.5
Poultry n n n n 0.7 1.8 1.3 3.3 187 11.3 375.7 17
Eggs 2 0.1 2 0.2 1.5 4.0 1.9 4.8 168.9 10.2 209.1 9.5
Milk and Milk Products 7 0.5 12 1.0 0.4 1.0 0.8 2.0 91.2 5.5 154.6 7.0
Whole Milk 7 0.5 11 0.9 0.4 1.0 0.8 1.9 88 5.3 142.4 6.4
Milk Products n n 1 0.1 n n n 0.1 3.2 0.2 12.1 0.5
Dried Beans, Nuts and Seeds 12 0.9 11 0.9 1.5 4.0 1.5 3.6 1.5 0.1 4.1 0.2
Vegetables 30 2.2 23 1.9 5.9 15.7 4.4 10.9 375.8 22.6 279.6 12.7
Green, Leafy and Yellow Veg. 10 0.7 7 0.5 3.6 9.5 2.5 6.3 345.6 20.8 251.8 11.4
Other Vegetables 20 1.5 17 1.3 2.3 6.1 1.8 4.6 30.2 1.8 27.8 1.3
Fruits 18 1.3 21 1.7 0.7 1.8 0.7 1.8 10.7 0.6 14.0 0.6
Vitamin C-Rich Fruits 2 0.2 2 0.1 0.1 0.3 0.1 0.2 2.9 0.2 4.1 0.2
Other Fruits 16 1.2 19 1.5 0.6 1.5 0.6 1.5 7.8 0.5 9.9 0.4
MISCELLANEOUS 34 2.5 50 4.0 2.4 6.3 2.8 6.9 87.1 5.2 133.1 6.0
Beverages 24 1.8 39 3.1 1.1 3.0 1.6 4.0 72.1 4.3 107.1 4.8
Condiments and Spices 7 0.5 8 0.6 1.2 3.2 1.0 2.4 14.7 0.9 25.0 1.1
Others 3 0.2 4 0.3 0.1 0.2 0.2 0.4 0.3 n 1.0 n
TOTAL INTAKE 1377 100.0 1244 100.0 37.6 100.0 40.3 100.0 1659.1 100.0 2209.8 100.0

(1.69 g) (1.63 g) (3.2 mg) (3.65 mg) (2.68 mg) (3.24 mg)
ENERGY-GIVING FOOD
Cereals and Cereal Products 0.44 26.2 0.44 27.3 1.97 61.6 1.95 53.3 0.96 36.0 1.02 31.5
Rice and Rice Products 0.34 20.3 0.31 18.8 1.32 41.3 1.13 30.8 0.63 23.6 0.56 17.4
Corn and Corn Products 0.02 1.2 0.01 0.4 0.14 4.3 0.04 1.0 0.07 2.5 0.03 0.9
Other Cereal Products 0.08 4.7 0.13 8.1 0.51 16.0 0.78 21.5 0.26 9.9 0.43 13.2
Starchy Roots and Tubers 0.02 1.4 0.01 0.9 0.05 1.5 0.04 1 0.02 0.6 0.02 0.5
Sugars and Syrups 0.04 2.4 0.02 1.4 n n n n 0.01 0.5 0.01 0.3
Fats and Oils 0.01 0.4 0.01 0.4 0.02 0.6 0.02 0.6 0.01 0.2 0.01 0.2
BODY-BUILDING FOOD
Fish, Meat, and Poultry 0.54 31.6 0.48 29.8 0.53 16.5 1.00 27.5 0.75 27.8 1.12 34.5
Fish and Fish Products 0.48 28.1 0.36 22.1 0.12 3.6 0.14 3.8 0.34 12.7 0.32 9.8
Meat and Meat Products 0.04 2.2 0.08 5.1 0.38 11.7 0.78 21.5 0.27 10.0 0.52 16.2
Poultry 0.02 1.3 0.04 2.6 0.04 1.2 0.08 2.2 0.14 5.1 0.27 8.5
Eggs 0.04 2.4 0.05 3.2 0.04 1.4 0.05 1.4 0.22 8.1 0.27 8.4
Milk and Milk Products 0.12 7.4 0.21 13.1 0.05 1.5 0.10 2.7 0.21 7.7 0.33 10.3
Whole Milk 0.12 7.0 0.20 12,1 0.04 1.4 0.08 2.2 0.20 7.4 0.31 9.6
Milk Products 0.01 0.4 0.02 1.0 n 0.2 0.02 0.5 0.01 0.3 0.02 0.7
Dried Beans, Nuts and Seeds 0.03 1.9 0.03 2.0 0.09 2.9 0.08 2.1 0.04 1.6 0.04 1.2
Vegetables 0.32 19 0.22 13.7 0.30 9.5 0.22 6.0 0.33 12.3 0.23 7.0

Green, Leafy and Yellow Veg. 0.17 10.3 0.12 7.1 0.11 3.3 0.07 1.8 0.19 7.2 0.12 3.7
Other Vegetables 0.15 8.7 0.11 6.6 0.20 6.2 0.15 4.2 0.14 5.2 0.11 3.3
Fruits 0.02 1.4 0.02 1.4 0.04 1.2 0.04 1.1 0.04 1.3 0.04 1.1
Vitamin C-Rich Fruits 0.01 0.3 0.03 0.2 0.01 0.2 0.01 0.2 0.01 0.3 0.01 0.2
Other Fruits 0.02 1.0 0.02 1.2 0.03 1.0 0.03 0.9 0.03 1.1 0.03 0.9
MISCELLANEOUS 0.10 5.9 0.11 6.8 0.10 3.2 0.15 4.2 0.10 3.7 0.16 4.9
Beverages 0.04 2.4 0.06 4.0 0.10 3.1 0.14 3.9 0.09 3.5 0.15 4.6
Condiments and Spices 0.06 3.3 0.04 2.7 n n n 0.1 n 0.1 n 0.1
Others n 0.1 n 0.2 n 0.1 0.01 0.3 n 0.1 0.01 0.2
TOTAL INTAKE 1.69 100.0 1.63 100.0 3.2 100.0 3.65 100.0 2.68 100.0 3.24 100.0
n (negligible) if: less than 0.005 mg thiamin and riboflavin
less than 0.005 g for calcium
147
148
Niacin Vitamin C
Rural Urban Rural Urban
(73.5 mg) (79.1 mg) (190.6 mg) (168.8 mg)
Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Rice and Rice Products 36 49.0 31.3 39.6 n n n n
Sugars and Syrups n n n 0.1 0.2 0.1 0.5 0.3
Fats and Oils 0.2 0.2 0.2 0.2 0.2 0.1 0.1 n
BODY-BUILDING FOOD
Fish and Fish Products 14.9 20.3 14.4 18.2 0.1 n 0.1 n
Poultry 3.7 5.0 7.5 9.5 1.8 0.9 3.6 2.1
Eggs 0.1 0.1 0.1 0.1 0.0 0.0 0.0 0.0
Whole Milk 0.3 0.5 0.7 0.8 3.7 1.9 6.4 3.8
Milk Products n n n n n n n n
Vegetables 3.2 4.3 2.3 2.9 129.9 68.1 92.7 54.9

Green, Leafy and Yellow Veg. 1.5 2.0 1 1.2 78.7 41.3 47.2 28.0
Fruits 0.5 0.7 0.6 0.7 24.3 12.7 23.1 13.7
Other Fruits 0.4 0.6 0.5 0.6 13.7 7.2 14.4 8.6
MISCELLANEOUS 3.8 5.1 4.3 5.4 9.3 4.9 27.4 16.2
Beverages 3.7 5.1 4.1 5.2 5.9 3.1 16.1 9.5
Condiments and Spices n n n 0.1 3.3 1.8 10.8 6.4
Others n n 0.2 0.2 0.1 0.1 0.5 0.3
TOTAL INTAKE 73.5 100.0 79.1 100.0 190.6 100.0 168.8 100
Appendix 19. Mean intake and percent contribution of food group/sub-group to energy and nutrient intake by region: Philippines, 2015
NCR
Energy Protein Fats Carbohydrates Iron Vitamin A
8330 kcal 275.2 g 240 g 1260 g 45.5 mg 2608.6 mcg RE
ENERGY-GIVING FOOD
Rice and Rice Products 3823 45.9 78.8 28.6 6 2.4 863 68.5 10.9 23.9 3.1 0.1
Corn and Corn Products 27 0.3 0.5 0.2 1 0.3 4 0.4 0.2 0.3 6.7 0.3
Starchy Roots and Tubers 54 0.6 1.0 0.4 1 0.4 10 0.8 0.5 1.1 3.5 0.1
Sugars and Syrups 164 2.0 0.4 0.1 1 0.4 39 3.1 0.2 0.3 2.3 0.1
Fats and Oils 577 6.9 2.0 0.7 63 26.0 2 0.1 0.3 0.7 38.9 1.5
BODY-BUILDING FOOD
Poultry 260 3.1 31.7 11.5 15 6.1 n n 1.9 4.3 456.4 17.5
Eggs 117 1.4 9.0 3.3 8 3.3 2 0.2 2.0 4.4 217.8 8.3
Whole Milk 158 1.9 7.1 2.6 8 3.1 15 1.2 1.1 2.4 187.2 7.2
Milk Products 24 0.3 1.0 0.4 2 0.6 2 0.1 0.1 0.1 19.5 0.7

Vegetables 130 1.6 5.7 2.1 1 0.5 24 1.9 4.2 9.3 274.5 10.5
Green, Leafy and Yellow Veg. 37 0.4 2.0 0.7 1 0.2 6 0.5 2.4 5.3 245.9 9.4
Fruits 106 1.3 1.1 0.4 1 0.5 23 1.8 0.8 1.7 19.4 0.7
Other Fruits 97 1.2 1.0 0.4 1 0.5 21 1.6 0.7 1.5 12.8 0.5
MISCELLANEOUS 302 3.6 3.8 1.4 2 0.7 62 4.9 3.0 6.7 153.3 5.9
Beverages 238 2.9 3.3 1.2 1 0.6 49 3.9 1.8 4.0 115.3 4.4
Condiments and Spices 44 0.5 0.2 0.1 n 0.1 9 0.7 1.0 2.1 37.2 1.4
Others 20 0.2 0.3 0.1 n 0.1 4 0.3 0.2 0.5 0.7 n
TOTAL INTAKE 8330 100.0 275.2 100.0 240 100.0 1260 100.0 45.5 100.0 2608.6 100.0
149

150
NCR
1.84 g 4.21 mg 3.80 mg 87.5 mg 179.6 mg
ENERGY-GIVING FOOD
Corn and Corn Products n 0.2 0.03 0.6 0.04 1.1 0.2 0.3 1.4 0.8
Sugars and Syrups 0.02 1.2 n 0.1 0.01 0.3 0.1 0.1 0.8 0.4
Fats and Oils 0.01 0.4 0.04 1.0 0.01 0.3 0.3 0.4 n n
BODY-BUILDING FOOD
Poultry 0.06 3.1 0.12 2.9 0.36 9.6 11.3 12.9 4.9 2.7
Eggs 0.05 2.9 0.05 1.2 0.28 7.4 0.1 0.1 0.0 0.0
Whole Milk 0.26 14.4 0.12 2.7 0.41 10.9 1.0 1.1 8.8 4.9
Milk Products 0.03 1.6 0.03 0.8 0.04 1.0 n n 0.0 0.0
Vegetables 0.21 11.6 0.21 4.9 0.20 5.3 2.1 2.4 81.9 45.6
Fruits 0.03 1.4 0.04 1.0 0.04 1.1 0.6 0.7 24.2 13.5
Other Fruits 0.02 1.2 0.03 0.8 0.04 0.9 0.5 0.6 15.5 8.6
MISCELLANEOUS 0.13 6.9 0.17 4.1 0.19 4.9 4.9 5.6 38.6 21.5
Beverages 0.08 4.4 0.16 3.8 0.18 4.6 4.8 5.5 20.9 11.7
Condiments and Spices 0.04 2.2 n 0.1 0.01 0.1 0.1 0.1 17.7 9.8
Others 0.01 0.3 0.01 0.2 n 0.1 n n n n
TOTAL INTAKE 1.84 100.0 4.21 100.0 3.80 100.0 87.5 100.0 179.6 100.0
less than 0.005 mg thiamin and riboflavin
CAR
8086 kcal 242.9 g 164 g 1404 g 42.4 mg 1858.9 mcg RE

ENERGY-GIVING FOOD
Rice and Rice Products 4788 59.2 99.3 40.9 7 4.2 1081 77.0 13.5 31.8 n n
Starchy Roots and Tubers 73 0.9 1.5 0.6 n 0.2 16 1.1 0.8 1.9 0.8 n
Fats and Oils 374 4.6 0.7 0.3 41 24.8 1 0.1 0.1 0.3 5.5 0.3
BODY-BUILDING FOOD
Poultry 209 2.6 24.9 10.3 12 7.4 n 0.0 1.7 4.0 256.0 13.8
Eggs 91 1.1 7.0 2.9 6 3.8 2 0.1 1.6 3.7 170.8 9.2
Whole Milk 101 1.3 4.6 1.9 5 3.0 10 0.7 0.6 1.3 125.4 6.7
Milk Products 7 0.1 0.3 0.1 n 0.2 1 0.1 n 0.1 2.9 0.2

Vegetables 176 2.2 8.4 3.5 2 1.0 32 2.3 6.1 14.4 353.2 19.0
Fruits 104 1.3 1.2 0.5 1 0.4 23 1.7 0.9 2.1 12.9 0.7
Vitamin C-Rich Fruits 16 0.2 0.2 0.1 n 0.1 4 0.3 0.2 0.5 3.8 0.2
Other Fruits 88 1.1 1.0 0.4 1 0.4 20 1.4 0.7 1.6 9.0 0.5
MISCELLANEOUS 205 2.5 3.7 1.5 2 1.0 40 2.9 2.7 6.3 82.5 4.4
Beverages 153 1.9 3.3 1.4 1 0.8 29 2.0 1.6 3.7 67.8 3.6
Others 21 0.3 0.2 0.1 n n 5 0.4 0.1 0.2 0.1 n
TOTAL INTAKE 8086 100.0 242.9 100.0 164 100.0 1404 100.0 42.4 100.0 1858.9 100.0
151

152
CAR
1.85 g 3.81 mg 3.10 mg 84.6 mg 207.0 mg
ENERGY-GIVING FOOD
Fats and Oils n 0.2 0.06 1.7 0.01 0.3 0.1 0.2 0.1 n
BODY-BUILDING FOOD
Poultry 0.06 3.0 0.09 2.3 0.21 6.9 9.5 11.2 3.3 1.6
Eggs 0.04 2.3 0.04 1.1 0.22 7.1 0.1 0.1 0.0 0.0
Whole Milk 0.16 8.6 0.07 1.7 0.27 8.7 0.5 0.6 6.1 2.9
Milk Products 0.01 0.5 n 0.1 0.01 0.2 n n n n
Vegetables 0.33 17.6 0.30 8.0 0.33 10.6 3.7 4.4 118.3 57.2
Fruits 0.03 1.8 0.04 1.2 0.04 1.4 0.7 0.8 37.7 18.2
Other Fruits 0.02 1.4 0.03 0.8 0.03 1.0 0.5 0.6 16.2 7.8
MISCELLANEOUS 0.11 6.0 0.09 2.5 0.10 3.3 5.9 7.0 13.4 6.5
Beverages 0.06 3.2 0.09 2.5 0.10 3.1 5.9 7.0 7.6 3.7
Condiments and Spices 0.05 2.6 n n n 0.1 n n 5.7 2.8
Others n 0.2 n n 0.01 0.2 n n n n
TOTAL INTAKE 1.85 100.0 3.81 100.0 3.10 100.0 84.6 100.0 207.0 100.0
ILOCOS REGION
7170 kcal 220.0 g 153 g 1227 g 39.3 mg 1993.9 mcg RE

ENERGY-GIVING FOOD
Corn and Corn Products 10 0.1 0.2 0.1 n 0.3 1 0.1 n 0.1 1.9 0.1
Fats and Oils 356 5.0 0.9 0.4 39 25.4 1 0.1 0.1 0.2 5.3 0.3
BODY-BUILDING FOOD
Poultry 116 1.6 13.7 6.2 7 4.4 n n 0.9 2.3 207.4 10.4
Eggs 111 1.5 8.5 3.9 8 5.0 2 0.2 1.9 4.9 209.1 10.5
Whole Milk 75 1.0 3.3 1.5 4 2.4 7 0.6 0.5 1.2 84.0 4.2
Milk Products 6 0.1 0.3 0.1 n 0.2 n n n n 7.6 0.4
Dried Beans, Nuts and Seeds 109 1.5 6.8 3.1 n 0.3 19 1.6 2.0 5.1 2.3 0.1

Vegetables 164 2.3 8.5 3.9 2 1.1 29 2.3 6.0 15.2 339.0 17.0
Fruits 69 1.0 0.7 0.3 1 0.5 15 1.2 0.5 1.2 6.4 0.3
Vitamin C-Rich Fruits 5 0.1 0.1 n n n 1 0.1 n 0.1 0.9 n
Other Fruits 65 0.9 0.7 0.3 1 0.4 14 1.1 0.4 1.1 5.6 0.3
MISCELLANEOUS 170 2.4 2.8 1.3 1 0.7 36 2.9 2.5 6.4 114.6 5.7
Beverages 123 1.7 2.6 1.2 1 0.7 26 2.1 1.6 4.0 99.5 5.0
Others 18 0.3 0.2 0.1 n n 4 0.3 0.1 0.2 0.4 n
TOTAL INTAKE 7170 100.0 220.0 100.0 153 100.0 1227 100.0 39.3 100.0 1993.9 100.0
153

154
ILOCOS REGION
1.74 g 3.40 mg 2.87 mg 72.8 mg 167.2 mg
ENERGY-GIVING FOOD
Corn and Corn Products n 0.1 n 0.1 n 0.1 n n 0.1 n
Fats and Oils n 0.2 n 0.1 n 0.1 0.1 0.1 n n
BODY-BUILDING FOOD
Poultry 0.03 1.8 0.05 1.6 0.16 5.6 4.9 6.8 2.1 1.3
Eggs 0.05 3.0 0.05 1.5 0.27 9.3 0.1 0.1 0.0 0.0
Whole Milk 0.11 6.4 0.05 1.3 0.18 6.2 0.4 0.5 4.1 2.5
Dried Beans, Nuts and Seeds 0.05 2.7 0.16 4.6 0.06 2.2 0.8 1.1 n n
Vegetables 0.32 18.1 0.30 8.9 0.34 11.7 3.1 4.3 119.6 71.5
Fruits 0.02 1.1 0.03 0.8 0.03 0.9 0.4 0.5 14.4 8.6
Vitamin C-Rich Fruits n 0.2 n 0.1 n 0.1 0.0 0.0 5.3 3.2
Other Fruits 0.01 0.9 0.02 0.7 0.02 0.7 0.3 0.5 9.1 5.4
MISCELLANEOUS 0.10 5.6 0.15 4.3 0.11 4.0 3.6 4.9 13.0 7.8
Beverages 0.05 3.1 0.14 4.2 0.11 3.7 3.5 4.8 7.4 4.4
Others n 0.1 n 0.1 n 0.2 n n 0.2 0.1
TOTAL INTAKE 1.74 100.0 3.40 100.0 2.87 100.0 72.8 100.0 167.2 100.0
CAGAYAN VALLEY
7225 kcal 216.0 g 161 g 1211 g 39.8 mg 2421.2 mcg RE

ENERGY-GIVING FOOD
Sugars and Syrups 225 3.1 0.1 0.1 n 0.3 55 4.5 0.2 0.4 0.5 0.0
Fats and Oils 453 6.3 0.5 0.2 50 30.9 1 0.1 0.1 0.3 3.6 0.1
BODY-BUILDING FOOD
Poultry 139 1.9 16.1 7.5 8 5.1 n n 1.1 2.8 598.3 24.7
Eggs 106 1.5 8.1 3.8 7 4.5 2 0.2 1.8 4.6 199.0 8.2
Whole Milk 90 1.2 4.2 1.9 4 2.7 8 0.7 0.5 1.2 104.9 4.3
Milk Products 7 0.1 0.3 0.1 n 0.2 1 0.1 n n 5.7 0.2

Vegetables 166 2.3 8.2 3.8 2 1.0 30 2.4 6.0 15.0 316.5 13.1
Fruits 108 1.5 1.1 0.5 1 0.8 23 1.9 0.8 2.1 12.2 0.5
Vitamin C-Rich Fruits 11 0.2 0.1 0.1 n n 2 0.2 0.1 0.4 1.2 0.0
Other Fruits 97 1.3 1.0 0.5 1 0.8 20 1.7 0.7 1.8 11.0 0.5
MISCELLANEOUS 224 3.1 3.1 1.4 1 0.6 45 3.7 2.5 6.3 116.3 4.8
Beverages 161 2.2 2.7 1.3 1 0.6 31 2.6 1.3 3.2 89.6 3.7
Condiments and Spices 31 0.4 n n n n 7 0.5 1.1 2.7 25.0 1.0
Others 31 0.4 0.3 0.2 n n 7 0.6 0.1 0.4 1.8 0.1
TOTAL INTAKE 7225 100.0 216.0 100.0 161 100.0 1221 100.0 39.8 100.0 2421.2 100.0
n (negligible) if: less than 0.5 g for protein
155
less than 0.5 g for fats and carbohydrates

156
CAGAYAN VALLEY
1.75 g 3.43 mg 3.17 mg 71.1 mg 207.2 mg
ENERGY-GIVING FOOD
Sugars and Syrups 0.05 2.7 n n 0.02 0.5 0.0 0.1 0.6 0.3
Fats and Oils n 0.2 0.03 0.8 n 0.1 0.1 0.1 n n
BODY-BUILDING FOOD
Poultry 0.03 1.6 0.07 2.1 0.37 11.7 6.2 8.7 3.5 1.7
Eggs 0.05 2.8 0.05 1.4 0.26 8.1 0.1 0.1 0.0 0.0
Whole Milk 0.15 8.8 0.05 1.6 0.25 7.9 0.4 0.5 4.5 2.2
Dried Beans, Nuts and Seeds 0.05 3.0 0.20 5.8 0.08 2.5 1.0 1.4 0.1 n
Vegetables 0.31 17.6 0.32 9.2 0.32 10.2 3.2 4.5 123.1 59.4
Fruits 0.02 1.4 0.05 1.5 0.05 1.6 0.7 1.0 35.9 17.3
Other Fruits 0.02 1.1 0.04 1.2 0.04 1.3 0.6 0.8 20.1 9.7
MISCELLANEOUS 0.10 5.9 0.12 3.5 0.12 3.6 4.5 6.4 24.6 11.9
Beverages 0.05 2.8 0.12 3.5 0.10 3.3 4.5 6.4 16.4 7.9
Others n 0.2 n n 0.01 0.2 n n 2.3 1.1
TOTAL INTAKE 1.75 100.0 3.43 100.0 3.17 100.0 71.1 100.0 207.2 100.0
CENTRAL LUZON
7618 kcal 234.9 g 175 g 1273 g 40.2 mg 2263.4 mcg RE

ENERGY-GIVING FOOD
Fats and Oils 460 6.0 1.6 0.7 50 28.4 1 0.1 0.2 0.5 20.1 0.9
BODY-BUILDING FOOD
Poultry 149 2.0 17.2 7.3 9 5.1 n n 1.1 2.8 264.1 11.7
Eggs 122 1.6 9.4 4.0 8 4.8 2 0.2 2.1 5.3 229.8 10.2
Whole Milk 96 1.3 4.3 1.8 5 2.7 9 0.7 0.7 1.7 112.4 5.0
Milk Products 8 0.1 0.3 0.1 n 0.3 1 n n n 6.6 0.3
Dried Beans, Nuts and Seeds 61 0.8 3.8 1.6 1 0.4 10 0.8 1.4 3.5 0.6 n

Vegetables 130 1.7 6.0 2.6 1 0.7 24 1.9 4.4 10.9 233.4 10.3
Green, Leafy and Yellow Veg. 30 0.4 1.8 0.8 n 0.2 5 0.4 2.2 5.5 200.0 8.8
Fruits 82 1.1 0.9 0.4 1 0.3 18 1.4 0.6 1.4 10.5 0.5
Other Fruits 74 1.0 0.8 0.3 1 0.3 16 1.3 0.5 1.2 8.8 0.4
MISCELLANEOUS 226 3.0 3.5 1.5 1 0.7 49 3.8 2.7 6.7 121.9 5.4
Beverages 165 2.2 3.1 1.3 1 0.6 35 2.7 1.7 4.3 98.4 4.3
Others 27 0.4 0.3 0.1 n n 6 0.5 0.1 0.3 0.1 n
TOTAL INTAKE 7618 100.0 234.9 100.0 175 100.0 1273 100.0 40.2 100.0 2263.4 100.0
157

158
CENTRAL LUZON
1.60 g 3.60 mg 3.09 mg 76.6 mg 155.8 mg
ENERGY-GIVING FOOD
Sugars and Syrups 0.01 0.9 n 0.0 0.01 0.3 n n 0.3 0.2
Fats and Oils 0.01 0.3 0.01 0.3 n 0.1 0.1 0.2 n n
BODY-BUILDING FOOD
Poultry 0.04 2.5 0.07 1.9 0.20 6.6 6.2 8.1 3.0 1.9
Eggs 0.06 3.6 0.06 1.6 0.30 9.6 0.1 0.1 n n
Whole Milk 0.16 10.0 0.06 1.8 0.25 8.0 0.6 0.8 5.5 3.5
Vegetables 0.22 13.4 0.23 6.4 0.22 7.1 2.3 3.0 87.8 56.3
Fruits 0.02 1.3 0.03 1.0 0.03 1.0 0.4 0.6 22.0 14.2
Other Fruits 0.02 1.1 0.03 0.8 0.03 0.8 0.4 0.5 12.4 8.0
MISCELLANEOUS 0.11 6.6 0.13 3.7 0.14 4.6 4.1 5.3 22.3 14.3
Beverages 0.06 4.0 0.13 3.6 0.13 4.3 4.1 5.3 8.2 5.3
Others n 0.2 n n 0.01 0.2 n n 0.1 n
TOTAL INTAKE 1.60 100.0 3.60 100.0 3.09 100.0 76.6 100.0 155.8 100.0
CALABARZON
7058 kcal 220.9 g 181 g 1134 g 37.6 mg 2050.8 mcg RE

ENERGY-GIVING FOOD
Corn and Corn Products 28 0.4 0.6 0.3 n 0.3 5 0.5 0.2 0.4 4.6 0.2
Starchy Roots and Tubers 49 0.7 0.6 0.3 1 0.3 10 0.9 0.5 1.3 0.7 n
Fats and Oils 534 7.6 2.0 0.9 58 31.9 2 0.2 0.4 1.0 20.3 1.0
BODY-BUILDING FOOD
Poultry 167 2.4 19.9 9.0 10 5.4 n n 1.3 3.4 264.7 12.9
Eggs 126 1.8 9.8 4.4 9 4.8 2 0.2 2.2 5.8 233.5 11.4
Whole Milk 104 1.5 4.7 2.1 5 2.7 10 0.9 0.7 1.8 124.5 6.1
Milk Products 16 0.2 0.6 0.3 1 0.5 1 0.1 n 0.1 14.8 0.7

Vegetables 123 1.7 5.9 2.6 1 0.7 22 2.0 3.9 10.3 244.4 11.9
Fruits 97 1.4 1.0 0.5 1 0.5 21 1.9 0.7 2.0 13.1 0.6
Other Fruits 87 1.2 0.9 0.4 1 0.4 19 1.7 0.7 1.7 7.5 0.4
MISCELLANEOUS 221 3.1 2.6 1.2 1 0.6 47 4.1 2.3 6.2 88.7 4.3
Beverages 168 2.4 2.2 1.0 1 0.5 36 3.1 1.1 3.0 80.2 3.9
Condiments and Spices 38 0.5 0.1 0.1 n n 8 0.7 0.9 2.5 7.9 0.4
Others 15 0.2 0.3 0.1 n n 3 0.3 0.3 0.7 0.6 n
TOTAL INTAKE 7058 100.0 220.9 100.0 181 100.0 1134 100.0 37.6 100.0 2050.8 100.0
159

160
CALABARZON
1.43 g 3.35 mg 3.00 mg 72.2 mg 160.6 mg
ENERGY-GIVING FOOD
Sugars and Syrups 0.01 1.0 n n 0.01 0.2 n 0.1 0.4 0.2
Fats and Oils 0.01 0.6 0.03 1.0 0.01 0.3 0.3 0.4 0.1 0.1
BODY-BUILDING FOOD
Poultry 0.04 2.9 0.07 2.2 0.22 7.3 6.9 9.6 3.1 1.9
Eggs 0.06 4.1 0.06 1.7 0.31 10.2 0.1 0.1 0.0 0.0
Whole Milk 0.17 12.0 0.07 2.0 0.27 8.9 0.6 0.8 5.9 3.7
Vegetables 0.21 14.5 0.21 6.2 0.22 7.2 2.2 3.0 81.9 51.0
Fruits 0.02 1.6 0.04 1.3 0.04 1.3 0.6 0.8 25.5 15.9
Other Fruits 0.02 1.2 0.04 1.1 0.03 1.0 0.5 0.7 14.7 9.1
MISCELLANEOUS 0.09 6.5 0.12 3.5 0.14 4.5 3.7 5.1 29.0 18.0
Beverages 0.05 3.2 0.10 3.0 0.13 4.2 3.5 4.8 18.0 11.2
Condiments and Spices 0.04 3.0 n 0.1 n 0.1 n 0.1 10.8 6.7
Others n 0.3 0.01 0.4 n 0.2 0.2 0.3 0.2 0.1
TOTAL INTAKE 1.43 100.0 3.35 100.0 3.00 100.0 72.2 100.0 160.6 100.0
MIMAROPA
6504 kcal 202.2 g 101 g 1189 g 32.2 mg 1039.5 mcg RE

ENERGY-GIVING FOOD
Fats and Oils 386 5.9 2.1 1.0 41 40.8 1 0.1 0.6 1.7 2.7 0.3
BODY-BUILDING FOOD
Poultry 60 0.9 7.9 3.9 3 3.1 n n 0.5 1.5 35.9 3.5
Eggs 70 1.1 5.4 2.7 5 4.7 1 0.1 1.2 3.8 129.7 12.5
Whole Milk 28 0.4 1.4 0.7 1 1.4 2 0.2 0.1 0.2 38.6 3.7
Milk Products 2 n 0.1 n n 0.1 n n n n 4.9 0.5

Vegetables 138 2.1 6.5 3.2 1 1.4 25 2.1 4.3 13.3 251.6 24.2
Fruits 63 1.0 0.7 0.3 1 0.5 14 1.2 0.5 1.7 9.8 0.9
Other Fruits 57 0.9 0.6 0.3 n 0.5 12 1.0 0.5 1.4 6.7 0.6
MISCELLANEOUS 153 2.4 2.1 1.0 1 0.6 29 2.4 2.2 6.9 57.2 5.5
Beverages 112 1.7 2.0 1.0 1 0.6 19 1.6 0.9 2.8 53.1 5.1
Condiments and Spices 35 0.5 n n n 0.1 8 0.7 1.3 4.1 4.1 0.4
Others 6 0.1 0.1 n n n 1 0.1 n n n n
TOTAL INTAKE 6504 100.0 202.2 100.0 101 100.0 1189 100.0 32.2 100.0 1039.5 100.0
161

162
MIMAROPA
1.43 g 2.67 mg 2.13 mg 71.0 mg 166.8 mg
ENERGY-GIVING FOOD
Fats and Oils 0.01 0.5 0.01 0.3 n 0.2 0.1 0.2 n n
BODY-BUILDING FOOD
Fish and Fish Products 0.42 29.8 0.17 6.2 0.37 17.4 18.4 25.9 n n
Poultry 0.02 1.2 0.02 0.9 0.04 1.9 3.1 4.4 0.6 0.4
Eggs 0.03 2.3 0.03 1.1 0.17 7.9 n 0.1 n n
Whole Milk 0.05 3.3 0.02 0.6 0.09 4.1 0.1 0.1 1.0 0.6
Milk Products n 0.2 0.01 0.4 0.01 0.5 n n 0.0 0.0
Vegetables 0.25 17.4 0.24 9.2 0.26 12.2 2.6 3.6 100.9 60.5
Fruits 0.02 1.4 0.03 1.1 0.03 1.3 0.4 0.5 17.6 10.6
Vitamin C-Rich Fruits n 0.1 n 0.1 n 0.2 n 0.1 6.2 3.7
Other Fruits 0.02 1.2 0.02 0.9 0.02 1.1 0.3 0.5 11.4 6.9
MISCELLANEOUS 0.10 6.8 0.09 3.4 0.08 4.0 3.5 4.9 11.6 7.0
Beverages 0.03 2.4 0.09 3.3 0.08 3.8 3.5 4.9 5.5 3.3
Others n n 0.00 0.0 n 0.1 0.0 0.0 0.0 0.0
TOTAL INTAKE 1.43 100.0 2.67 100.0 2.13 100.0 71.0 100.0 166.8 100.0
BICOL
Energy Protein Fat Carbohydrate Iron Vitamin A
8035 kcal 229.2 g 160 g 1416 g 39.4 mg 1871.1 mcg RE

ENERGY-GIVING FOOD
Fats and Oils 700 8.7 5.5 2.4 72 45.0 7 0.5 1.6 4.1 10.2 0.5
BODY-BUILDING FOOD
Poultry 77 1.0 9.7 4.2 4 2.6 n n 0.6 1.6 337.7 18.0
Eggs 75 0.9 5.8 2.5 5 3.2 1 0.1 1.3 3.3 142.2 7.6
Whole Milk 103 1.3 5.0 2.2 5 3.3 9 0.6 0.4 1.0 135.0 7.2
Milk Products 8 0.1 0.3 0.1 1 0.3 1 n n 0.1 9.9 0.5

Vegetables 166 2.1 8.4 3.6 2 1.1 29 2.1 5.4 13.6 478.7 25.6
Fruits 84 1.0 1.0 0.4 1 0.6 18 1.3 0.8 1.9 11.0 0.6
Other Fruits 67 0.8 0.8 0.4 1 0.5 14 1.0 0.6 1.4 7.0 0.4
MISCELLANEOUS 198 2.5 3.0 1.3 1 0.7 41 2.9 2.6 6.5 116.7 6.2
Beverages 150 1.9 2.7 1.2 1 0.6 31 2.2 1.4 3.6 106.6 5.7
Others 16 0.2 0.2 0.1 n n 4 0.3 n 0.1 1.7 0.1
TOTAL INTAKE 8035 100.0 229.2 100.0 160 100.0 1416 100.0 39.4 100.0 1871.1 100.0
163

164
BICOL
1.81 g 3.30 mg 2.95 mg 74.7 mg 219.5 mg
ENERGY-GIVING FOOD
Fats and Oils 0.02 1.3 0.04 1.3 0.02 0.6 0.4 0.6 0.9 0.4
BODY-BUILDING FOOD
Poultry 0.02 0.9 0.04 1.2 0.21 7.0 3.6 4.9 2.2 1.0
Eggs 0.03 1.9 0.03 1.0 0.18 6.1 n 0.1 0.0 0.0
Whole Milk 0.18 9.9 0.06 1.9 0.31 10.6 0.4 0.5 4.8 2.2
Milk Products 0.01 0.6 0.02 0.6 0.02 0.8 0.1 0.1 0.1 n
Vegetables 0.33 18.2 0.29 8.8 0.35 11.7 3.0 4.0 139.7 63.7
Fruits 0.03 1.6 0.04 1.2 0.04 1.3 0.5 0.7 30.4 13.8
Other Fruits 0.02 0.9 0.03 0.8 0.02 0.8 0.4 0.6 12.2 5.6
MISCELLANEOUS 0.10 5.7 0.14 4.2 0.14 4.8 4.3 5.8 17.5 8.0
Beverages 0.05 2.8 0.14 4.2 0.13 4.5 4.3 5.7 11.8 5.4
Others n 0.1 n n 0.01 0.2 n n 0.7 0.3
TOTAL INTAKE 1.81 100.0 3.30 100.0 2.95 100.0 74.7 100.0 219.5 100.0
less than 0.05 mg for niacin
WESTERN VISAYAS
7270 kcal 217.2 g 117 g 1333 g 36.5 mg 1927.4 mcg RE

ENERGY-GIVING FOOD
Fats and Oils 340 4.7 0.5 0.2 37 31.8 1 0.1 0.1 0.3 3.9 0.2
BODY-BUILDING FOOD
Poultry 100 1.4 11.9 5.5 6 4.8 n n 0.9 2.4 447.0 23.2
Eggs 83 1.1 6.3 2.9 6 4.9 2 0.1 1.4 3.9 161.2 8.4
Whole Milk 87 1.2 4.1 1.9 4 3.7 8 0.6 0.4 1.1 107.2 5.6
Milk Products 5 0.1 0.2 0.1 n 0.2 1 0.1 n n 2.4 0.1

Vegetables 165 2.3 7.8 3.6 2 1.4 30 2.2 5.4 14.8 379.1 19.7
Fruits 85 1.2 0.9 0.4 1 0.6 19 1.4 0.7 1.8 10.6 0.5
Other Fruits 77 1.1 0.8 0.4 1 0.5 17 1.3 0.6 1.5 7.8 0.4
MISCELLANEOUS 189 2.6 2.8 1.3 1 0.9 39 2.9 3.1 8.5 127.2 6.6
Beverages 140 1.9 2.6 1.2 1 0.9 28 2.1 1.6 4.3 109.0 5.7
Others 10 0.1 0.1 n n n 2 0.2 n 0.1 0.5 n
TOTAL INTAKE 7270 100.0 217.2 100.0 117 100.0 1333 100.0 36.5 100.0 1927.4 100.0
165

166
WESTERN VISAYAS
1.70 g 3.03 mg 2.72 mg 73.3 mg 174.4 mg
ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Poultry 0.03 1.8 0.05 1.7 0.28 10.2 4.3 5.9 2.7 1.5
Eggs 0.04 2.2 0.05 1.5 0.21 7.6 0.1 0.1 0.0 0.0
Whole Milk 0.14 8.5 0.05 1.7 0.25 9.2 0.3 0.4 4.0 2.3
Milk Products 0.01 0.4 n 0.1 0.01 0.3 n n 0.1 n
Vegetables 0.32 18.6 0.29 9.7 0.30 10.9 2.9 3.9 125.0 71.7
Fruits 0.02 1.4 0.03 1.1 0.03 1.1 0.5 0.7 24.0 13.7
Vitamin C-Rich Fruits n 0.3 n 0.2 0.01 0.2 0.1 0.1 10.9 6.3
Other Fruits 0.02 1.1 0.03 0.9 0.02 0.9 0.4 0.6 13.0 7.5
MISCELLANEOUS 0.12 7.1 0.15 5.0 0.13 4.9 3.7 5.0 8.3 4.8
Beverages 0.05 3.0 0.15 5.0 0.13 4.7 3.7 5.0 5.4 3.1
Others n 0.1 0.00 0.0 n 0.1 n n 0.2 0.1
TOTAL INTAKE 1.70 100.0 3.03 100.0 2.72 100.0 73.3 100.0 174.4 100.0
CENTRAL VISAYAS
7279 kcal 221.0 g 131 g 1301 g 34.3 mg 1449.9 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 125 1.7 0.1 n n 0.2 30 2.3 0.1 0.4 0.5 n
Fats and Oils 361 5.0 0.5 0.2 40 30.2 1 0.1 0.1 0.3 6.7 0.5
BODY-BUILDING FOOD
Poultry 85 1.2 9.6 4.3 5 3.9 n n 0.6 1.9 127.8 8.8
Eggs 81 1.1 6.3 2.8 6 4.2 1 0.1 1.4 4.1 150.7 10.4
Whole Milk 82 1.1 3.8 1.7 4 3.0 8 0.6 0.6 1.8 94.1 6.5
Milk Products 10 0.1 0.4 0.2 1 0.4 1 0.1 n 0.1 4.2 0.3

Vegetables 140 1.9 6.8 3.1 2 1.2 24 1.9 5.5 16.2 423.1 29.2
Fruits 59 0.8 0.6 0.3 0 0.4 13 1.0 0.4 1.2 6.9 0.5
Vitamin C-Rich Fruits 3 n n n n n 1 n n 0.1 0.5 n
Other Fruits 56 0.8 0.6 0.3 n 0.4 12 1.0 0.4 1.2 6.4 0.4
MISCELLANEOUS 128 1.8 1.7 0.8 1 0.5 26 2.0 2.0 5.7 78.3 5.4
Beverages 91 1.3 1.6 0.7 1 0.5 18 1.4 0.8 2.3 54.7 3.8
Others 7 0.1 0.1 n n n 2 0.1 n 0.1 0.1 n
167
TOTAL INTAKE 7279 100.0 221.0 100.0 131 100.0 1301 100.0 34.3 100.0 1449.9 100.0
168
CENTRAL VISAYAS
1.51 g 3.19 mg 2.55 mg 65.2 mg 177.3 mg
ENERGY-GIVING FOOD
Fats and Oils n 0.2 n 0.1 n 0.1 n 0.1 n n
BODY-BUILDING FOOD
Poultry 0.02 1.4 0.03 1.1 0.10 3.9 3.6 5.5 1.6 0.9
Eggs 0.04 2.5 0.03 1.1 0.20 7.7 n 0.1 0.0 0.0
Whole Milk 0.14 9.1 0.06 1.7 0.21 8.2 0.5 0.8 4.6 2.6
Vegetables 0.30 19.6 0.25 7.7 0.33 13.1 2.9 4.5 143.1 80.7
Fruits 0.02 1.1 0.03 0.8 0.02 0.9 0.3 0.5 12.3 6.9
Vitamin C-Rich Fruits n 0.1 n 0.1 n 0.1 n n 2.9 1.6
Other Fruits 0.02 1.0 0.02 0.7 0.02 0.8 0.3 0.5 9.3 5.3
MISCELLANEOUS 0.09 5.8 0.07 2.2 0.07 2.9 2.6 3.9 5.3 3.0
Beverages 0.03 2.2 0.07 2.2 0.07 2.8 2.5 3.9 3.6 2.0
Others n n 0.00 0.0 n n 0.0 0.0 0.3 0.2
TOTAL INTAKE 1.51 100.0 3.19 100.0 2.55 100.0 65.2 100.0 177.3 100.0
EASTERN VISAYAS
7682 kcal 23.5 g 133 g 1301 g 37.5 mg 1402.5 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 477 6.2 1.8 0.8 52 38.7 1 0.1 0.4 1.2 8.1 0.6
BODY-BUILDING FOOD
Poultry 91 1.2 10.7 4.6 5 4.0 n n 0.7 1.8 229.1 16.3
Eggs 84 1.1 6.5 2.8 6 4.3 1 0.1 1.5 3.9 156.1 11.1
Whole Milk 85 1.1 4.1 1.8 4 3.2 8 0.6 0.3 0.9 112.7 8.0
Milk Products 2 n 0.1 n n 0.1 1 0.1 n n 1.7 0.1
Dried Beans, Nuts and Seeds 33 0.4 1.7 0.7 n 0.1 17 1.3 1.0 2.8 0.4 n

Vegetables 119 1.6 5.5 2.4 1 0.9 24 1.9 4.6 12.2 285.8 20.4
Fruits 65 0.9 0.7 0.3 n 0.3 13 1.0 0.5 1.4 8.5 0.6
Vitamin C-Rich Fruits 5 0.1 n n n n 1 n 0.1 0.2 2.5 0.2
Other Fruits 60 0.8 0.6 0.3 n 0.3 12 1.0 0.5 1.2 5.9 0.4
MISCELLANEOUS 172 2.2 2.0 0.8 1 0.6 26 2.0 2.2 5.9 92.0 6.6
Beverages 134 1.7 1.8 0.8 1 0.6 18 1.4 1.0 2.6 69.1 4.9
Others 6 0.1 0.1 n n n 2 0.1 n n n n
169
TOTAL INTAKE 7682 100.0 232.5 100.0 133 100.0 1301 100.0 37.5 100.0 1402.5 100.0
170
EASTERN VISAYAS
1.73 g 3.20 mg 2.72 mg 77.2 mg 161.8 mg
ENERGY-GIVING FOOD
Fats and Oils 0.01 0.4 0.02 0.7 0.01 0.2 0.2 0.2 n n
BODY-BUILDING FOOD
Poultry 0.02 1.2 0.04 1.3 0.16 5.8 3.9 5.1 2.2 1.4
Eggs 0.04 2.2 0.04 1.1 0.20 7.4 0.1 0.1 0.0 0.0
Whole Milk 0.14 8.3 0.05 1.6 0.25 9.3 0.4 0.5 4.0 2.5
Milk Products n 0.2 n 0.1 n 0.1 n n 0.0 0.0
Vegetables 0.23 13.3 0.22 6.8 0.24 9.0 2.2 2.8 93.0 57.4
Fruits 0.02 1.1 0.03 0.9 0.03 0.9 0.4 0.5 16.5 10.2
Other Fruits 0.02 0.9 0.02 0.7 0.02 0.8 0.4 0.5 10.9 6.8
MISCELLANEOUS 0.10 5.8 0.10 3.0 0.12 4.3 2.6 3.4 6.9 4.2
Beverages 0.04 2.4 0.10 3.0 0.11 4.1 2.6 3.4 5.4 3.4
Condiments and Spices 0.06 3.4 0.00 0.0 n 0.1 0.0 0.0 1.4 0.9
Others n n 0.00 0.0 n 0.1 0.0 0.0 0.0 0.0
TOTAL INTAKE 1.73 100.0 3.20 100.0 2.72 100.0 77.2 100.0 161.8 100.0
ZAMBOANGA PENINSULA
8049 kcal 246.8 g 125 g 1483 g 40.2 mg 1939.7 mcg RE

ENERGY-GIVING FOOD
Sugars and Syrups 134 1.7 n n n 0.1 33 2.2 0.1 0.3 n n
Fats and Oils 472 5.9 1.1 0.5 51 40.6 3 0.2 0.4 0.9 4.4 0.2
BODY-BUILDING FOOD
Poultry 88 1.1 9.6 3.9 5 4.4 n n 0.7 1.6 127.6 6.6
Eggs 69 0.9 5.3 2.1 5 3.8 1 0.1 1.2 2.9 130.5 6.7
Whole Milk 86 1.1 4.1 1.7 4 3.3 8 0.6 0.6 1.5 94.7 4.9
Milk Products 7 0.1 0.2 0.1 n 0.3 1 n n n 1.6 0.1

Vegetables 176 2.2 8.1 3.3 2 1.5 32 2.1 7.1 17.7 422.3 21.8
Fruits 90 1.1 1.0 0.4 1 0.5 20 1.4 0.7 1.7 11.9 0.6
Other Fruits 81 1.0 0.9 0.4 1 0.4 18 1.2 0.5 1.3 7.5 0.4
MISCELLANEOUS 202 2.5 3.1 1.2 2 1.3 43 2.9 3.4 8.6 184.7 9.5
Beverages 158 2.0 2.9 1.2 1 1.1 33 2.2 2.0 4.9 152.2 7.8
Others 6 0.1 0.1 n n 0.2 1 0.1 n 0.1 1.2 0.1
TOTAL INTAKE 8049 100.0 246.8 100.0 125 100.0 1483 100.0 40.2 100.0 1939.7 100.0
171

172
ZAMBOANGA PENINSULA
1.96 g 3.22 mg 2.85 mg 76.1 mg 213.5 mg
ENERGY-GIVING FOOD
Corn and Corn Products 0.07 3.5 0.44 13.6 0.22 7.6 3.5 4.7 n n
Fats and Oils 0.01 0.5 0.01 0.3 0.01 0.2 0.1 0.1 0.4 0.2
BODY-BUILDING FOOD
Poultry 0.02 1.2 0.03 1.1 0.10 3.6 3.4 4.5 1.7 0.8
Eggs 0.03 1.6 0.03 0.9 0.16 5.8 n 0.1 0.0 0.0
Whole Milk 0.15 7.7 0.05 1.6 0.21 7.4 0.5 0.7 4.3 2.0
Milk Products 0.01 0.4 n n 0.01 0.2 n n 0.0 0.0
Vegetables 0.35 17.7 0.32 9.9 0.36 12.6 3.4 4.5 144.4 67.7
Fruits 0.03 1.4 0.04 1.1 0.03 1.1 0.5 0.7 23.6 11.1
Other Fruits 0.02 1.1 0.03 0.9 0.03 0.9 0.4 0.6 12.6 5.9
MISCELLANEOUS 0.14 7.4 0.19 6.0 0.18 6.4 4.1 5.4 29.3 13.7
Beverages 0.08 3.8 0.17 5.3 0.18 6.2 4.0 5.3 28.3 13.2
Others n 0.1 0.02 0.7 n 0.1 0.1 0.1 0.5 0.2
TOTAL INTAKE 1.96 100.0 3.22 100.0 2.85 100.0 76.1 100.0 213.5 100.0
NORTHERN MINDANAO
7273 kcal 207.9 g 105 g 1373 g 34.5 mg 1518.4 mcg RE

ENERGY-GIVING FOOD
Rice and Rice Products 4187 57.6 87.1 41.9 7 6.3 944 68.7 11.7 33.9 n 0.0
Fats and Oils 321 4.4 1.0 0.5 35 33.3 1 0.1 0.3 0.9 7.4 0.5
BODY-BUILDING FOOD
Poultry 89 1.2 10.3 4.9 5 5.1 n n 0.7 2.1 231.4 15.2
Eggs 81 1.1 6.3 3.0 6 5.3 1 0.1 1.4 4.1 153.8 10.1
Whole Milk 68 0.9 3.2 1.5 4 3.3 6 0.4 0.3 0.9 90.4 6.0

Vegetables 167 2.3 8.0 3.8 2 1.7 30 2.2 6.6 19.0 413.3 27.2
Fruits 83 1.1 0.9 0.4 n 0.3 19 1.4 0.7 2.1 9.8 0.6
Vitamin C-Rich Fruits 5 0.1 n 0.0 n n 1 0.1 0.1 0.2 1.5 0.1
Other Fruits 79 1.1 0.9 0.4 n 0.3 18 1.3 0.6 1.9 8.3 0.5
MISCELLANEOUS 125 1.7 1.9 0.9 1 1.1 26 1.9 1.9 5.6 87.1 5.7
Beverages 89 1.2 1.7 0.8 1 0.6 19 1.4 0.8 2.5 57.5 3.8
Others 10 0.1 0.2 0.1 n 0.4 1 0.1 0.1 0.1 0.2 0.0
173
TOTAL INTAKE 7273 100.0 207.9 100.0 105 100.0 1373 100.0 34.5 100.0 1518.4 100.0
174
NORTHERN MINDANAO
1.44 g 3.16 mg 2.45 mg 67.8 mg 202.9 mg
ENERGY-GIVING FOOD
Sugars and Syrups 0.03 1.8 n n 0.01 0.3 n n 0.1 n
Fats and Oils n 0.2 n 0.1 n 0.1 0.1 0.1 n n
BODY-BUILDING FOOD
Poultry 0.02 1.5 0.04 1.4 0.15 6.3 3.8 5.6 2.0 1.0
Eggs 0.04 2.6 0.04 1.2 0.20 8.1 n 0.1 0.0 0.0
Whole Milk 0.11 7.5 0.04 1.3 0.19 8.0 0.3 0.5 3.0 1.5
Milk Products n 0.2 n n n n n n n n
Vegetables 0.33 22.8 0.31 9.9 0.37 15.0 3.4 5.0 150.0 74.0
Fruits 0.02 1.4 0.04 1.2 0.04 1.5 0.6 0.8 22.8 11.2
Other Fruits 0.02 1.2 0.04 1.1 0.03 1.3 0.5 0.8 16.6 8.2
MISCELLANEOUS 0.08 5.4 0.12 3.9 0.08 3.4 2.6 3.9 2.8 1.4
Beverages 0.03 2.0 0.08 2.6 0.08 3.2 2.5 3.7 2.2 1.1
Others n 0.1 0.04 1.2 n 0.1 0.1 0.1 n n
TOTAL INTAKE 1.44 100.0 3.16 100.0 2.45 100.0 67.8 100.0 202.9 100.0
DAVAO
7379 kcal 221.4 g 125 g 1340 g 34.9 mg 1554.1 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 356 4.8 0.8 0.4 39 30.9 1 0.1 0.2 0.6 3.5 0.2
BODY-BUILDING FOOD
Poultry 75 1.0 8.1 3.6 5 3.8 n n 0.5 1.6 108.5 7.0
Eggs 94 1.3 7.2 3.3 6 5.1 2 0.1 1.6 4.7 175.0 11.3
Whole Milk 74 1.0 3.4 1.5 4 2.9 7 0.5 0.4 1.2 95.4 6.1
Milk Products 1 n n n n n n n n n 0.1 n
Dried Beans, Nuts and Seeds 48 0.7 2.7 1.2 0 0.1 9 0.7 1.3 3.7 0.6 n

Vegetables 146 2.0 6.6 3.0 2 1.2 26 2.0 5.4 15.5 338.8 21.8
Fruits 75 1.0 0.8 0.4 0 0.4 17 1.3 0.6 1.7 11.0 0.7
Vitamin C-Rich Fruits 1 n n n n n n n n 0.1 1.4 0.1
Other Fruits 74 1.0 0.8 0.4 n 0.4 17 1.2 0.6 1.7 9.6 0.6
MISCELLANEOUS 128 1.7 2.0 0.9 1 0.6 28 2.1 2.0 5.8 74.9 4.8
Beverages 95 1.3 1.9 0.9 1 0.5 20 1.5 0.9 2.6 61.4 3.9
Others 6 0.1 0.1 n n n 1 0.1 n 0.1 n n
175
TOTAL INTAKE 7379 100.0 221.4 100.0 125 100.0 1340 100.0 34.9 100.0 1554.1 100.0
176
DAVAO
1.54 g 2.98 mg 2.63 mg 75.7 mg 157.9 mg
ENERGY-GIVING FOOD
Fats and Oils n 0.2 0.01 0.2 n 0.1 0.1 0.1 0.1 0.1
BODY-BUILDING FOOD
Poultry 0.02 1.3 0.03 1.0 0.10 3.6 2.8 3.6 1.8 1.1
Eggs 0.04 2.8 0.04 1.4 0.23 8.6 0.1 0.1 0.0 0.0
Whole Milk 0.12 7.9 0.05 1.7 0.21 7.8 0.4 0.5 4.3 2.7
Milk Products n n n n n n n n 0.0 0.0
Vegetables 0.27 17.6 0.28 9.4 0.30 11.4 2.9 3.9 123.8 78.4
Fruits 0.02 1.2 0.04 1.2 0.03 1.3 0.5 0.6 16.7 10.6
Vitamin C-Rich Fruits n n n n n n n n 1.4 0.9
Other Fruits 0.02 1.2 0.04 1.2 0.03 1.3 0.4 0.6 15.3 9.7
MISCELLANEOUS 0.08 5.4 0.09 3.0 0.08 3.2 3.0 4.0 2.8 1.8
Beverages 0.03 1.9 0.09 2.9 0.08 3.0 3.0 4.0 1.9 1.2
Others n n n n n 0.1 n n n n
TOTAL INTAKE 1.54 100.0 2.98 100.0 2.63 100.0 75.7 100.0 157.9 100.0
SOCCSKSARGEN
7206 kcal 213.9 g 105 g 1349 g 36.8 mg 1510.6 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 360 5.0 1.4 0.7 39 36.7 2 0.1 0.4 1.0 8.8 0.6
BODY-BUILDING FOOD
Poultry 75 1.0 9.1 4.3 4 4.0 n n 0.6 1.6 226.6 15.0
Eggs 90 1.2 6.9 3.2 6 5.9 2 0.1 1.5 4.2 172.5 11.4
Whole Milk 50 0.7 2.4 1.1 3 2.4 4 0.3 0.2 0.5 65.5 4.3

Vegetables 211 2.9 9.9 4.6 2 2.0 38 2.8 7.5 20.4 426.4 28.2
Fruits 105 1.5 1.1 0.5 1 0.7 23 1.7 0.8 2.2 19.6 1.3
Other Fruits 88 1.2 0.9 0.4 1 0.6 20 1.5 0.6 1.7 13.9 0.9
MISCELLANEOUS 152 2.1 2.6 1.2 1 1.0 32 2.4 2.6 7.1 81.9 5.4
Beverages 111 1.5 2.3 1.1 1 0.9 23 1.7 1.1 2.9 68.5 4.5
Others 13 0.2 0.3 0.1 n 0.1 3 0.2 0.4 1.0 0.8 0.1
TOTAL INTAKE 7206 100.0 213.9 100.0 105 100.0 1349 100.0 36.8 100.0 1510.6 100.0
177

178
SOCCSKSARGEN
1.67 g 3.07 mg 2.56 mg 77.0 mg 215.7 mg
ENERGY-GIVING FOOD
Fats and Oils 0.01 0.3 0.02 0.6 0.01 0.3 0.1 0.2 0.2 0.1
BODY-BUILDING FOOD
Poultry 0.02 1.1 0.03 1.1 0.15 5.7 3.4 4.4 1.6 0.7
Eggs 0.04 2.5 0.05 1.5 0.22 8.6 0.1 0.1 0.0 0.0
Whole Milk 0.08 4.8 0.03 1.0 0.15 5.8 0.2 0.3 2.3 1.0
Vegetables 0.40 24.0 0.40 12.9 0.39 15.4 3.9 5.0 155.9 72.3
Fruits 0.03 1.7 0.05 1.7 0.05 1.9 0.6 0.8 34.3 15.9
Other Fruits 0.02 1.3 0.03 1.1 0.03 1.3 0.5 0.6 18.5 8.6
MISCELLANEOUS 0.10 5.9 0.14 4.4 0.10 3.9 5.1 6.6 9.6 4.5
Beverages 0.04 2.6 0.09 2.8 0.09 3.5 4.2 5.4 7.0 3.2
Others n 0.1 0.05 1.6 0.01 0.4 0.9 1.1 0.6 0.3
TOTAL INTAKE 1.67 100.0 3.07 100.0 2.56 100.0 77.0 100.0 215.7 100.0
ARMM
9738 kcal 257.5 g 117 g 1913 g 46.0 mg 1191.8 mcg RE
ENERGY-GIVING FOOD
Corn and Corn Products 2 n n n n 0.1 n n n 0.1 1.6 0.1
Fats and Oils 575 5.9 2.8 1.1 60 51.4 6 0.3 0.9 1.9 0.1 n
BODY-BUILDING FOOD
Meat and Meat Products 12 0.1 1.1 0.4 1 0.6 n n 0.1 0.3 23.8 2.0
Poultry 27 0.3 3.5 1.4 1 1.2 n n 0.2 0.5 51.7 4.3
Eggs 78 0.8 5.6 2.2 5 4.7 2 0.1 1.3 2.8 174.6 14.6
Whole Milk 52 0.5 2.2 0.9 3 2.4 5 0.2 0.2 0.5 65.3 5.5
Milk Products n n n n n n n n n n n n

Vegetables 190 2.0 8.6 3.3 2 1.6 35 1.8 6.1 13.2 338.4 28.4
Fruits 139 1.4 1.6 0.6 1 0.8 31 1.6 1.2 2.6 16.0 1.3
Vitamin C-Rich Fruits 9 0.1 0.1 n n 0.1 2 0.1 0.1 0.3 3.0 0.3
Other Fruits 130 1.3 1.5 0.6 1 0.7 29 1.5 1.1 2.3 12.9 1.1
MISCELLANEOUS 215 2.2 4.3 1.7 2 1.5 45 2.3 3.1 6.8 74.8 6.3
Beverages 177 1.8 4.2 1.6 2 1.5 36 1.9 1.7 3.6 64.1 5.4
Others 3 n n n n n 1 n n 0.1 3.2 0.3
TOTAL INTAKE 9738 100.0 257.5 100.0 117 100.0 1913 100.0 46.0 100.0 1191.8 100.0
179

180
ARMM
1.91 g 4.16 mg 2.89 mg 101.5 mg 231.8 mg
ENERGY-GIVING FOOD
Corn and Corn Products n n n n n n n n 0.1 n
Fats and Oils 0.01 0.8 0.02 0.5 0.01 0.4 0.2 0.2 0.9 0.4
BODY-BUILDING FOOD
Meat and Meat Products n 0.1 n 0.1 0.01 0.5 0.2 0.2 n n
Poultry 0.01 0.5 0.01 0.3 0.04 1.3 1.3 1.2 0.5 0.2
Eggs 0.03 1.8 0.07 1.8 0.21 7.4 n n 0.0 0.0
Whole Milk 0.07 3.8 0.03 0.7 0.14 4.8 0.2 0.2 2.4 1.0
Milk Products n n 0.00 0.0 n n n n 0.0 0.0
Vegetables 0.33 17.1 0.31 7.5 0.30 10.5 3.2 3.1 122.6 52.9
Fruits 0.03 1.7 0.08 2.0 0.07 2.3 1.0 1.0 32.5 14.0
Other Fruits 0.03 1.5 0.08 1.8 0.06 2.1 0.9 0.9 22.3 9.6
MISCELLANEOUS 0.14 7.1 0.08 2.0 0.11 3.7 9.0 8.9 7.8 3.4
Beverages 0.07 3.5 0.08 2.0 0.10 3.5 8.9 8.8 6.0 2.6
Others n 0.1 n n n 0.1 n n 1.2 0.5
TOTAL INTAKE 1.91 100.0 4.16 100.0 2.89 100.0 101.5 100.0 231.8 100.0
Caraga
7523 kcal 223.9 g 128 g 1367 g 36.4 mg 1630.9 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 373 5.0 0.7 0.3 41 31.7 1 0.1 0.2 0.5 28.0 1.7
BODY-BUILDING FOOD
Poultry 72 1.0 7.8 3.5 4 3.5 n n 0.6 1.8 109.8 6.7
Eggs 101 1.3 7.8 3.5 7 5.4 2 0.1 1.8 4.9 188.9 11.6
Whole Milk 71 0.9 3.5 1.6 4 2.8 6 0.4 0.3 0.8 97.4 6.0

Vegetables 182 2.4 7.7 3.5 2 1.3 34 2.5 5.5 15.2 326.2 20.0
Fruits 99 1.3 1.0 0.5 1 0.4 23 1.6 0.8 2.3 15.3 0.9
Other Fruits 89 1.2 0.9 0.4 1 0.4 20 1.5 0.7 2.0 8.8 0.5
MISCELLANEOUS 155 2.1 2.1 0.9 1 0.8 33 2.4 2.2 6.1 102.1 6.3
Beverages 123 1.6 2.0 0.9 1 0.7 26 1.9 1.1 3.1 78.4 4.8
Others 4 0.0 0.1 n n n 1 0.1 n 0.1 n n
TOTAL INTAKE 7523 100.0 223.9 100.0 128 100.0 1367 100.0 36.4 100.0 1630.9 100.0
181

182
Caraga
1.67 g 3.15 mg 2.68 mg 72.8 mg 167.5 mg
ENERGY-GIVING FOOD
Fats and Oils n 0.2 0.02 0.7 n 0.1 0.1 0.1 0.1 0.1
BODY-BUILDING FOOD
Poultry 0.02 1.2 0.03 0.9 0.09 3.2 2.7 3.8 1.5 0.9
Eggs 0.05 2.8 0.04 1.3 0.24 9.1 0.1 0.1 0.0 0.0
Whole Milk 0.12 7.2 0.04 1.4 0.22 8.0 0.3 0.4 3.3 2.0
Milk Products n 0.2 n n n 0.1 n n n n
Vegetables 0.33 19.8 0.31 9.7 0.31 11.7 3.2 4.4 119.0 71.1
Fruits 0.03 1.8 0.05 1.4 0.05 1.7 0.6 0.9 28.7 17.1
Other Fruits 0.03 1.5 0.04 1.2 0.04 1.4 0.5 0.7 18.0 10.7
MISCELLANEOUS 0.09 5.4 0.11 3.6 0.11 4.1 2.6 3.6 5.0 3.0
Beverages 0.04 2.1 0.11 3.4 0.11 3.9 2.6 3.5 4.0 2.4
Others n 0.1 n 0.2 n n n n 0.0 0.0
TOTAL INTAKE 1.67 100.0 3.15 100.0 2.68 100.0 72.8 100.0 167.5 100.0
Appendix 20. Mean intake and percent contribution of food group/sub-group to energy and nutrient intake by wealth quintile: Philippines, 2015
Poorest
7182 kcal 194.1 g 88 g 1402 g 33.5 mg 1188.6 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 362 5.0 2.0 1.1 38 43.2 3 0.2 0.6 1.9 2.2 0.2
BODY-BUILDING FOOD
Poultry 34 0.5 3.7 1.9 2 2.4 n n 0.3 0.8 75.8 6.4
Eggs 49 0.7 3.7 1.9 3 3.9 1 0.1 0.8 2.5 96.5 8.1
Whole Milk 32 0.4 1.5 0.8 2 1.9 3 0.2 0.1 0.3 41.8 3.5

Vegetables 177 2.5 8.5 4.4 2 2.1 32 2.3 6.4 19.0 433.0 36.4
Other Vegetables 101 1.4 4.3 2.2 n 0.8 19 1.4 2.2 6.6 26.8 2.3
Fruits 64 0.9 0.7 0.4 n 0.5 14 1.0 0.6 1.6 8.7 0.7
Vitamin C-Rich Fruits 7 0.1 0.1 n n 0.1 2 0.1 0.1 0.3 2.1 0.2
Other Fruits 56 0.8 0.6 0.3 n 0.4 13 0.9 0.5 1.4 6.6 0.6
MISCELLANEOUS 133 1.9 2.1 1.1 1 0.9 27 1.9 2.0 6.0 52.5 4.4
Beverages 99 1.4 2.0 1.0 1 n 19 1.4 0.8 2.3 40.8 3.4
Others 5 0.1 0.1 n n 0.1 1 0.1 n 0.1 0.1 n
TOTAL INTAKE 7182 100.0 194.1 100.0 88 100.0 1402 100.0 33.5 100.0 1188.6 100.0
183

184
Poorest
1.51 g 2.82 mg 2.14 mg 65.2 mg 198.3 mg
ENERGY-GIVING FOOD
Fats and Oils 0.01 0.6 0.02 0.6 0.01 0.4 0.2 0.3 0.4 0.2
BODY-BUILDING FOOD
Poultry 0.01 0.6 0.01 0.5 0.05 2.5 1.3 2.0 0.8 0.4
Eggs 0.02 1.5 0.03 1.0 0.12 5.7 n n 0.0 0.0
Whole Milk 0.05 3.5 0.02 0.7 0.10 4.5 0.1 0.2 1.2 0.6
Milk Products n 0.2 n 0.1 n 0.1 n n n n
Vegetables 0.35 23.3 0.31 11.1 0.36 16.7 3.3 5.1 142.5 71.9
Fruits 0.02 1.2 0.04 1.3 0.03 1.4 0.4 0.7 19.8 10.0
Other Fruits 0.01 0.9 0.03 1.0 0.03 1.2 0.4 0.6 11.3 5.7
MISCELLANEOUS 0.09 5.9 0.06 2.2 0.07 3.2 3.8 5.9 3.6 1.8
Beverages 0.03 2.0 0.06 2.0 0.06 3.0 3.8 5.8 2.9 1.5
Others n 0.1 0.01 0.2 n 0.1 n n n n
TOTAL INTAKE 1.51 100.0 2.82 100.0 2.14 100.0 65.2 100.0 198.3 100.0
Poor
7393 kcal 213.2 g 120 g 1364 g 36.2 mg 1367.6 mcg RE

ENERGY-GIVING FOOD
Fats and Oils 436 5.9 1.7 0.8 47 39.1 2 0.1 0.4 1.1 6.3 0.5
BODY-BUILDING FOOD
Poultry 69 0.9 8.4 3.9 4 3.2 n n 0.5 1.5 134.8 9.9
Eggs 87 1.2 6.7 3.2 6 5.0 2 0.1 1.5 4.1 164.5 12.0
Whole Milk 66 0.9 3.1 1.5 3 2.8 6 0.4 0.3 0.9 83.5 6.1
Milk Products 3 n 0.1 0.1 n 0.2 n n n n 2.1 0.2

Vegetables 153 2.1 7.5 3.5 2 1.3 27 2.0 5.4 14.9 337.1 24.6
Fruits 74 1.0 0.8 0.4 1 0.5 16 1.2 0.6 1.7 9.1 0.7
Other Fruits 67 0.9 0.7 0.3 1 0.5 15 1.1 0.5 1.4 7.2 0.5
MISCELLANEOUS 171 2.3 2.7 1.3 1 0.8 37 2.7 2.3 6.5 90.0 6.6
Beverages 129 1.7 2.5 1.2 1 0.7 27 2.0 1.1 3.2 75.3 5.5
Others 11 0.1 0.2 0.1 n 0.1 2 0.2 0.1 0.2 1.0 0.1
TOTAL INTAKE 7393 100.0 213.2 100.0 120 100.0 1364 100.0 36.2 100.0 1367.6 100.0
185

186
Poor
1.69 g 3.08 mg 2.55 mg 71.2 mg 169.7 mg
ENERGY-GIVING FOOD
Fats and Oils 0.01 0.4 0.02 0.6 0.01 0.2 0.1 0.2 0.2 0.1
BODY-BUILDING FOOD
Poultry 0.02 1.3 0.03 1.0 0.11 4.2 3.0 4.3 1.4 0.8
Eggs 0.04 2.4 0.04 1.4 0.21 8.3 0.1 0.1 0.0 0.0
Whole Milk 0.11 6.4 0.04 1.3 0.19 7.3 0.3 0.4 3.0 1.8
Milk Products n 0.3 n 0.1 0.01 0.2 n n 0.0 0.0
Vegetables 0.30 17.5 0.29 9.2 0.31 12.1 2.9 4.1 119.7 70.6
Fruits 0.02 1.1 0.03 1.1 0.03 1.2 0.5 0.7 20.3 12.0
Other Fruits 0.02 0.9 0.03 0.9 0.03 1.0 0.4 0.6 12.6 7.4
MISCELLANEOUS 0.10 5.8 0.11 3.4 0.11 4.3 4.1 5.8 10.8 6.4
Beverages 0.04 2.5 0.10 3.2 0.10 4.1 4.0 5.7 7.9 4.7
Others n 0.1 0.01 0.2 n 0.1 n n 0.4 0.3
TOTAL INTAKE 1.69 100.0 3.08 100.0 2.55 100.0 71.2 100.0 169.7 100.0
Middle
7398 kcal 221.2 g 146 g 1297 g 37.2 mg 1795.3 mcg RE

ENERGY-GIVING FOOD
Fats and Oils 439 5.9 1.5 0.7 47 32.5 1 0.1 0.3 0.9 6.9 0.4
BODY-BUILDING FOOD
Poultry 109 1.5 13.0 5.9 6 4.3 n n 0.9 2.4 387.8 21.6
Eggs 102 1.4 7.8 3.5 7 4.8 2 0.1 1.8 4.7 191.0 10.6
Whole Milk 83 1.1 3.9 1.8 4 2.9 7 0.6 0.3 0.9 106.1 5.9

Vegetables 136 1.8 6.5 2.9 1 1.0 24 1.9 4.7 12.6 303.8 16.9
Fruits 70 0.9 0.8 0.3 1 0.5 15 1.2 0.5 1.4 9.1 0.5
Other Fruits 63 0.9 0.7 0.3 1 0.5 14 1.0 0.4 1.2 6.5 0.4
MISCELLANEOUS 193 2.6 2.7 1.2 1 0.8 40 3.1 2.5 6.7 110.4 6.1
Beverages 153 2.1 2.5 1.1 1 0.7 31 2.4 1.4 3.8 95.8 5.3
Others 10 0.1 0.1 0.1 n n 2 0.2 n 0.1 0.3 n
TOTAL INTAKE 7398 100.0 221.2 100.0 146 100.0 1297 100.0 37.2 100.0 1795.3 100.0
187

188
Middle
1.60 g 3.25 mg 2.86 mg 73.4 mg 156.9 mg
ENERGY-GIVING FOOD
Sugars and Syrups 0.03 1.9 n n 0.01 0.4 0.0 n 0.5 0.3
Fats and Oils 0.01 0.4 0.01 0.3 n 0.1 0.1 0.2 0.1 0.1
BODY-BUILDING FOOD
Poultry 0.03 1.6 0.05 1.6 0.24 8.5 4.7 6.4 2.8 1.8
Eggs 0.05 2.9 0.05 1.4 0.25 8.6 0.1 0.1 0.0 0.0
Whole Milk 0.14 8.5 0.05 1.5 0.24 8.4 0.3 0.4 3.6 2.3
Vegetables 0.25 15.7 0.24 7.5 0.26 9.2 2.5 3.4 104.3 66.5
Fruits 0.02 1.2 0.03 0.8 0.03 0.9 0.4 0.5 18.4 11.7
Vitamin C-Rich Fruits n 0.2 n 0.1 n 0.2 0.1 0.1 7.7 4.9
Other Fruits 0.02 1.0 0.02 0.7 0.02 0.7 0.3 0.5 10.7 6.8
MISCELLANEOUS 0.10 6.2 0.13 4.1 0.13 4.5 3.5 4.8 14.4 9.2
Beverages 0.05 3.2 0.13 3.9 0.12 4.3 3.5 4.7 8.7 5.6
Others n 0.1 n 0.1 n 0.1 n n 0.4 0.3
TOTAL INTAKE 1.60 100.0 3.25 100.0 2.86 100.0 73.4 100.0 156.9 100.0
Rich
7788 kcal 246.3 g 191 g 1268 g 41.4 mg 2369.9 mcg RE

ENERGY-GIVING FOOD
Fats and Oils 508 6.5 1.5 0.6 55 28.9 1 0.1 0.2 0.6 19.3 0.8
BODY-BUILDING FOOD
Poultry 168 2.2 20.1 8.1 10 5.1 n n 1.3 3.2 404.1 17.1
Eggs 122 1.6 9.4 3.8 8 4.4 2 0.2 2.1 5.1 229.3 9.7
Whole Milk 122 1.6 5.5 2.2 6 3.1 12 0.9 0.8 1.9 144.2 6.1
Milk Products 11 0.1 0.5 0.2 1 0.3 1 0.1 n 0.1 9.0 0.4

Vegetables 141 1.8 6.5 2.6 1 0.7 26 2.0 4.6 11.1 268.0 11.3
Fruits 89 1.1 0.9 0.4 1 0.4 20 1.6 0.7 1.6 11.3 0.5
Other Fruits 81 1.0 0.8 0.3 1 0.3 18 1.4 0.6 1.4 8.1 0.3
MISCELLANEOUS 235 3.0 3.2 1.3 1 0.7 49 3.9 2.9 7.1 133.2 5.6
Beverages 178 2.3 2.9 1.2 1 0.6 37 2.9 1.7 4.1 111.0 4.7
Others 20 0.3 0.2 0.1 n n 5 0.4 0.2 0.5 0.4 n
TOTAL INTAKE 7788 100.0 246.3 100.0 191 100.0 1268 100.0 41.4 100.0 2369.9 100.0
189

190
Rich
3.69 g 3.75 mg 3.32 mg 80.1 mg 168.2 mg
ENERGY-GIVING FOOD
Fats and Oils 0.01 0.3 0.03 0.8 0.01 0.2 0.2 0.3 0.1 n
BODY-BUILDING FOOD
Poultry 0.04 2.4 0.08 2.0 0.28 8.5 7.3 9.1 3.4 2.0
Eggs 0.06 3.3 0.05 1.5 0.29 8.9 0.1 0.1 0.0 0.0
Whole Milk 0.20 11.9 0.08 2.1 0.32 9.5 0.7 0.9 6.9 4.1
Vegetables 0.24 14.4 0.24 6.5 0.24 7.4 2.5 3.1 98.6 58.6
Fruits 0.02 1.4 0.04 1.0 0.03 1.0 0.5 0.6 20.7 12.3
Other Fruits 0.02 1.2 0.03 0.8 0.03 0.8 0.4 0.5 12.8 7.6
MISCELLANEOUS 0.12 6.9 0.16 4.4 0.16 4.8 4.2 5.2 23.0 13.7
Beverages 0.07 4.0 0.15 4.0 0.15 4.5 4.0 5.0 12.5 7.4
Others n 0.2 0.01 0.3 0.01 0.2 0.2 0.2 0.2 0.1
TOTAL INTAKE 1.69 100.0 3.75 100.0 3.32 100.0 80.1 100.0 168.2 100.0
Richest
8191 kcal 278.4 g 230 g 1247 g 45.6 mg 2825.7 mcg RE

ENERGY-GIVING FOOD
Sugars and Syrups 169 2.1 0.2 0.1 1 0.3 41 3.3 0.1 0.3 1.3 n
Fats and Oils 555 6.8 1.5 0.6 60 26.2 1 0.1 0.3 0.6 31.3 1.1
BODY-BUILDING FOOD
Poultry 257 3.1 30.3 10.9 15 6.5 n n 1.9 4.1 352.4 12.5
Eggs 134 1.6 10.3 3.7 9 4.0 2 0.2 2.3 5.1 248.8 8.8
Whole Milk 158 1.9 7.1 2.5 7 3.2 16 1.3 1.2 2.7 182.4 6.5
Milk Products 25 0.3 1.0 0.3 1 0.6 2 0.2 0.1 0.1 20.4 0.7

Vegetables 145 1.8 6.6 2.4 1 0.6 26 2.1 5.0 10.9 324.1 11.5
Fruits 148 1.8 1.5 0.6 1 0.5 33 2.6 1.1 2.4 22.3 0.8
Other Fruits 133 1.6 1.4 0.5 1 0.5 29 2.4 0.9 2.0 14.8 0.5
MISCELLANEOUS 260 3.2 3.4 1.2 2 0.7 55 4.4 3.1 6.7 154.0 5.4
Beverages 189 2.3 2.9 1.1 1 0.6 40 3.2 1.7 3.8 116.0 4.1
Others 26 0.3 0.4 0.1 n 0.1 6 0.5 0.2 0.5 1.0 n
TOTAL INTAKE 8191 100.0 278.4 100.0 230 100.0 1247 100.0 45.6 100.0 2825.7 100.0
191
192
Richest
1.82 g 4.12 mg 3.75 mg 89.9 mg 213.7 mg
ENERGY-GIVING FOOD
Fats and Oils 0.01 0.4 0.02 0.5 0.01 0.1 0.2 0.2 n n
BODY-BUILDING FOOD
Poultry 0.06 3.3 0.12 2.8 0.30 8.1 10.8 12.0 4.6 2.2
Eggs 0.06 3.4 0.06 1.5 0.32 8.6 0.1 0.1 n n
Whole Milk 0.27 14.6 0.12 2.8 0.40 10.6 1.0 1.1 9.5 4.4
Milk Products 0.03 1.6 0.03 0.6 0.04 1.0 0.1 0.1 0.1 n
Vegetables 0.24 13.3 0.24 5.9 0.24 6.4 2.5 2.8 100.6 47.1
Fruits 0.04 2.0 0.06 1.6 0.06 1.6 0.9 1.0 40.1 18.8
Other Fruits 0.03 1.6 0.05 1.3 0.05 1.3 0.7 0.8 23.0 10.8
MISCELLANEOUS 0.12 6.6 0.17 4.1 0.16 4.4 4.4 4.9 36.8 17.2
Beverages 0.07 3.7 0.15 3.7 0.15 4.0 4.2 4.6 21.3 10.0
Condiments and Spices 0.05 2.6 n 0.1 0.01 0.1 0.1 0.1 15.1 7.1
Others n 0.3 0.01 0.2 0.01 0.2 0.2 0.2 0.4 0.2
TOTAL INTAKE 1.82 100.0 4.12 100.0 3.75 100.0 89.9 100.0 213.7 100.0
B. PER CAPITA
Appendix 21. Mean one-day per capita food consumption and percent contribution to total
Consumption
Food Group/ Sub-group Percent of total
kg/yr g/day
ENERGY-GIVING FOOD
Other Cereal Products 9 26 3
Fats and Oils 5 15 1.8
BODY-BUILDING FOOD
Meat and Meat Products 22 61 7.3
Poultry 10 28 3.3
Eggs 7 18 2.1
Milk and Milk Products 15 42 5
Dried Beans, Nuts and Seeds 3 8 1
Fruits 14 37 4.4
Beverages 7 18 2.1
Others 0 1 0.2
TOTAL FOOD 308 844 100

Appendix 22. Mean one-day per capita food consumption by food group and household size:
Philippines, 2015
9 and
PHILIPPINES 1-2 3-4 5-6 7-8
Food Group/Sub-Group above
ENERGY-GIVING FOOD
Cereals and Cereal Products 358 408 372 347 329 306
Rice and Rice Products 308 351 322 297 282 266
Corn and Corn Products 24 26 23 25 24 21
Other Cereal Products 26 31 27 25 23 18
Starchy Roots and Tubers 12 12 13 11 12 17
Sugars and Syrups 11 13 12 11 11 10
Fats and Oils 15 16 16 14 13 11
BODY-BUILDING FOOD
Fish, Meat, and Poultry 190 250 204 177 153 138
Fish and Fish Products 101 143 104 91 83 76
Meat and Meat Products 61 74 70 59 47 42
Poultry 28 33 30 26 23 20
Eggs 18 21 20 18 15 12
Milk and Milk Products 42 38 47 43 34 42
Whole Milk 33 31 35 32 30 36
Milk Products 9 7 12 11 5 5
Dried Beans, Nuts and Seeds 8 9 9 8 8 6
Vegetables 123 149 131 116 108 99
Green, Leafy and Yellow Veg. 43 57 45 41 36 35
Other Vegetables 80 92 86 75 72 64
Fruits 37 51 42 31 28 30
Vitamin C-Rich Fruits 6 8 6 6 5 4
Other Fruits 31 43 36 25 24 27
MISCELLANEOUS 29 37 32 28 23 19
Beverages 18 25 19 18 14 11
Condiments and Spices 10 11 11 9 8 7
Others 1 1 2 1 1 1
TOTAL FOOD 844 1006 899 803 734 689

Appendix 23. Mean one-day per capita food consumption by food group, household size, and place of residence: Philippines, 2015
9 and 9 and
RURAL 1-2 3-4 5-6 7-8 URBAN 1-2 3-4 5-6 7-8
Food Group/Sub-Group above above
Consumption in grams Consumption in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 383 431 398 370 354 331 329 381 340 322 299 279
Rice and Rice Products 329 376 344 313 302 284 285 321 295 279 258 248
Corn and Corn Products 35 34 34 38 36 33 12 18 10 11 11 8
Other Cereal Products 19 21 21 18 16 14 33 42 35 32 30 22
Starchy Roots and Tubers 14 12 15 12 14 26 10 13 11 9 10 7
Sugars and Syrups 12 13 13 12 11 11 10 12 11 10 10 8
Fats and Oils 14 13 16 13 12 10 16 21 17 16 14 12
BODY-BUILDING FOOD
Fish, Meat, and Poultry 165 228 178 153 127 110 217 277 235 202 183 167
Fish and Fish Products 104 149 105 96 84 77 97 136 103 85 82 76
Meat and Meat Products 42 53 50 40 27 22 84 98 92 80 71 63
Poultry 20 25 23 17 16 12 37 43 39 36 31 28
Eggs 16 19 19 15 13 10 20 24 21 20 17 14
Milk and Milk Products 32 29 37 33 24 31 54 50 60 54 46 52
Whole Milk 27 27 29 26 22 26 40 35 43 39 38 48
Milk Products 5 1 8 7 2 5 14 14 17 16 8 5
Dried Beans, Nuts and Seeds 8 9 9 8 7 6 9 9 10 8 8 6

Vegetables 142 160 151 134 126 124 102 135 108 95 86 73
Green, Leafy and Yellow Veg. 51 63 53 50 43 45 34 50 36 31 28 24
Other Vegetables 90 98 99 84 83 79 67 85 72 64 59 49
Fruits 35 46 37 30 29 37 39 57 48 32 27 23
Vitamin C-Rich Fruits 6 8 6 6 5 5 6 8 7 6 4 2
Other Fruits 29 38 31 24 24 32 33 49 41 27 23 21
MISCELLANEOUS 24 34 27 22 18 16 35 41 37 35 29 21
Beverages 13 20 14 12 10 8 24 31 25 24 19 13
Condiments and Spices 10 13 12 10 8 7 9 9 10 9 8 7
Others 1 1 1 1 1 1 2 1 2 1 1 1
TOTAL FOOD 846 994 900 802 738 714 842 1020 897 804 730 663
195

Appendix 24. Mean one-day per capita food consumption by food group, household size, and
POOREST POOR
Food Group/Sub-Group 9 and 9 and
1-2 3-4 5-6 7-8 1-2 3-4 5-6 7-8
above above
ENERGY-GIVING FOOD
Cereals and Cereal Products 428 413 373 359 341 406 392 361 352 317
Rice and Rice Products 358 334 301 277 284 348 335 296 308 278
Corn and Corn Products 52 64 59 69 47 32 36 45 22 25
Other Cereal Products 18 15 12 12 11 25 20 19 21 14
Starchy Roots and Tubers 12 18 17 22 40 10 11 8 11 16
Sugars and Syrups 13 13 12 9 11 12 13 11 13 10
Fats and Oils 10 12 10 8 9 19 16 12 11 10
BODY-BUILDING FOOD
Fish, Meat, and Poultry 170 124 108 84 78 213 158 137 117 107
Fish and Fish Products 126 98 84 71 63 145 105 95 77 75
Meat and Meat Products 32 21 16 9 9 49 38 29 25 20
Poultry 12 5 9 4 5 19 15 13 15 12
Eggs 16 11 8 6 5 18 19 15 14 9
Milk and Milk Products 11 27 13 8 11 33 34 30 18 20
Whole Milk 10 18 11 8 11 26 31 23 17 20
Milk Products 1 9 2 n n 7 3 7 1 1
Dried Beans, Nuts and Seeds 7 7 6 6 4 11 7 7 7 5
Vegetables 153 160 143 142 127 148 148 119 103 99
Green, Leafy and Yellow Veg. 69 63 65 56 45 59 55 44 31 34
Other Vegetables 84 98 78 86 82 89 93 75 71 65
Fruits 40 27 27 22 27 40 24 23 32 24
Vitamin C-Rich Fruits 6 5 3 3 6 4 4 6 5 1
Other Fruits 34 23 24 20 21 36 21 17 28 23
MISCELLANEOUS 42 21 16 14 13 25 25 20 21 14
Beverages 30 9 7 7 6 13 14 11 12 8
Condiments and Spices 11 11 9 6 6 11 10 8 8 6
Others 1 1 1 n 1 1 1 1 1 n
TOTAL FOOD 903 834 733 679 665 935 847 743 697 631

MIDDLE RICH RICHEST

Food Group/Sub-Group 9 and 9 and 9 and
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 429 377 350 321 311 386 355 333 304 276 370 333 316 307 286
Rice and Rice Products 375 338 312 287 264 338 312 292 274 250 320 291 277 262 262
Corn and Corn Products 18 12 13 15 23 12 9 8 6 6 5 7 8 9 3
Other Cereal Products 35 26 25 19 23 37 34 33 25 21 45 36 32 37 22
Starchy Roots and Tubers 7 11 8 5 10 22 12 8 6 9 14 14 14 18 12
Sugars and Syrups 14 11 11 10 8 13 12 12 10 9 11 11 11 11 11
Fats and Oils 15 15 13 10 9 20 18 17 17 12 21 20 17 20 17
BODY-BUILDING FOOD
Fish, Meat, and Poultry 270 184 161 151 124 311 242 197 183 169 328 287 271 240 218
Fish and Fish Products 162 97 92 90 75 140 100 89 87 85 149 121 95 94 86
Meat and Meat Products 70 61 50 41 34 113 99 75 71 60 128 112 120 96 88
Poultry 38 26 19 20 16 58 42 33 25 25 51 54 57 51 44
Eggs 23 23 16 15 13 25 21 21 21 14 26 25 25 21 18
Milk and Milk Products 47 36 33 30 35 52 57 48 45 75 60 76 89 73 65
Whole Milk 38 30 31 27 29 43 39 37 38 63 47 55 56 60 59
Milk Products 9 6 2 3 6 8 18 11 7 12 14 21 33 13 6
Dried Beans, Nuts and Seeds 10 9 7 8 7 8 12 10 8 6 12 11 8 11 9

Vegetables 151 121 106 89 91 137 117 109 104 86 154 119 104 102 93
Green, Leafy and Yellow Veg. 60 40 37 30 38 38 33 33 33 26 53 39 31 30 30
Other Vegetables 90 81 69 60 53 99 84 77 71 60 101 81 73 72 63
Fruits 48 35 22 19 16 60 40 32 27 21 79 78 50 42 66
Vitamin C-Rich Fruits 5 6 6 2 1 8 5 5 6 4 23 12 9 7 6
Other Fruits 43 29 16 17 15 52 34 27 21 17 57 66 41 35 60
MISCELLANEOUS 38 30 26 20 16 40 33 43 31 24 39 45 33 31 27
Beverages 27 18 16 12 9 26 21 32 20 15 24 29 20 18 15
Condiments and Spices 10 11 9 7 7 12 10 10 9 7 13 12 11 10 8
Others 1 1 1 1 n 2 2 1 1 1 2 4 2 2 3
197
TOTAL FOOD 1051 853 753 680 642 1073 918 832 755 700 1115 1019 939 876 822
Appendix 25. Mean one-day per capita consumption by food group/sub-group: Philippines,
2015
95 % CI
LL UL
ENERGY-GIVING FOOD
Cereals and Cereal Products 358 2.6 353 363 0.7
Rice 300 2.9 294 306 1.0
Ordinary 298 2.9 292 303 1.0
Special 2 0.4 1 2 26.3
Glutinous 1 0.1 n 1 15.4
Rice Products 8 0.5 7 9 5.9
Noodles (bihon) 2 0.1 2 2 6.6
Rice cakes 2 0.2 2 3 9.0
Others 4 0.4 3 4 10.0
Corn 24 1.5 21 27 6.4
Milled 20 1.4 17 23 7.2
On the cob 3 0.4 3 4 11.9
Corn Products n 0.1 n 1 12.2
Cornstarch n 0.0 n n 46.7
Others n 0.0 n 1 11.0
Other Cereal Products 26 0.5 25 27 2.1
Pandesal 5 0.2 4 5 4.7
Bread 5 0.2 5 6 3.4
Cookies/biscuits 2 0.1 1 2 3.9
Cakes/pastries 1 0.0 1 1 6.1
Noodles 10 0.3 10 11 3.2
Flour (in own form) 1 0.1 n 1 10.5
Others 2 0.1 2 3 5.7
Starchy Roots and Tubers 12 0.7 11 14 5.6
Sweet potatoes, tubers and products 2 0.3 2 3 12.9
Potatoes and products 4 0.3 3 4 7.1
Cassava and products 4 0.5 3 5 12.4
Others 2 0.2 2 3 12.0
Sugars and Syrups 11 0.2 11 12 2.2
Sugars 8 0.2 8 8 2.5
Refined 2 0.1 2 2 4.9
Second class 2 0.1 1 2 6.7
Brown 4 0.2 4 5 3.7
Crude n 0.0 n n 25.3
Jams and Sweets 1 0.1 1 1 8.2
Softdrinks 2 0.1 2 2 4.8
Sherbet, ice drop, ice candy, etc. 1 0.1 n 1 14.5
Fats and Oils 15 0.4 14 16 2.8
Cooking oil (vegetable) 10 0.2 10 11 2.1
Coconut (as fat) 2 0.1 2 2 7.5
Coconut grated (as fat) 1 0.1 n 1 23.5
Coconut gata (as fat) 1 0.1 1 2 6.6
Pork drippings and lard n 0.0 n n 19.7
Butter (as fat) n 0.1 n n 22.9
Margarine 2 0.3 1 2 16.5
Peanut butter n 0.0 n n 11.8
Other fats and oils n 0.0 n 1 9.4
BODY-BUILDING FOOD
Fish, Meat, and Poultry 190 2.5 185 195 1.3
Fresh fish 68 1.5 65 71 2.2
Tulingan 5 0.4 5 6 7.6
Bangus 10 0.5 9 11 5.1

95 % CI
LL UL
Galunggong 9 0.6 8 11 6.2
Dilis buo 1 0.2 1 2 14.1
Alumahan 1 0.2 1 2 16.3
Tamban 5 0.4 4 5 8.4
Dalagang bukid 1 0.2 1 2 11.3
Sapsap 2 0.3 2 3 13.8
Bisugo 2 0.3 1 2 19.2
Tilapya 10 0.6 9 11 5.4
Albakora/Tambakol 2 0.2 2 3 10.0
Balila/Espada n 0.0 n n 99.9
Hasa-hasa 1 0.2 1 1 17.6
Lapu-lapu n 0.1 n 1 30.9
Matangbaka 4 0.3 4 5 8.1
Maya-maya 1 0.1 n 1 19.3
Salay-salay n 0.1 n n 29.6
Silinyasi/Tunsoy n 0.0 n n 29.9
Tanigi n 0.1 n 1 25.1
Other fresh fish and cooked fish recipes 11 0.8 9 12 7.2
Dried fish (as fresh fish) 12 0.6 10 13 5.0
Processed fish 13 0.4 13 14 3.2
Bagoong (as fresh fish) 2 0.1 1 2 7.5
Patis n 0.0 0 0 9.7
Canned fish, sardines, etc. (as fresh fish) 10 0.4 9 11 3.9
Smoked fish, all tinapa type (as fresh fish) 1 0.1 1 2 9.8
Crustaceans and molluscs 8 0.5 7 9 6.4
Shrimp (all types) 2 0.3 1 3 14.7
Crabs 1 0.2 1 1 19.9
Squid/Octopus 2 0.2 1 2 10.1
Tahong (mussels) 1 0.1 n 1 19.9
Others 2 0.2 1 2 12.6
Dried and processed (as fresh) n 0.0 n n 17.7
Bagoong, alamang, etc. (as fresh) n 0.1 n 1 11.4
Cooked/Mixed shellfish dishes 0 0.0 0 0 0.0
Fresh meat 36 1.1 34 39 3.1
Pork 32 1.0 30 34 3.2
Beef 4 0.4 3 5 11.1
Carabeef 1 0.2 n 1 32.0
Other fresh meat n 0.1 n 1 23.1
Organ meat 5 0.4 4 6 7.8
Pig 3 0.3 2 4 11.0
Cow n 0.1 n 1 24.4
Carabao n 0.0 n n 26.0
Chicken and other poultry 2 0.2 1 2 11.6
Other organ meats n 0.0 n n 52.0
Organ meat recipes (as fresh) n 0.0 n n 30.6
Liver spread n 0.0 n n 27.7
Processed meat (as fresh) 21 0.7 20 23 3.4
Popular processed meat (as fresh) 21 0.7 19 22 3.4
Canned (as fresh meat) 1 0.1 0 1 16.3
Cooked meat recipes n 0.0 n n 34.6
Poultry 26 1.0 24 28 3.7
Chicken 25 0.9 24 27 3.6
Other fowls 1 0.2 n 1 38.8
Eggs 18 0.4 17 19 2.0
Hen's eggs 17 0.4 16 18 2.1
Duck's eggs 1 0.1 1 1 14.0
Other eggs n 0.0 n n 23.8
Milk and Milk Products 42 1.6 39 45 3.8
Fresh whole milk n 0.1 n 1 20.8
Evaporated filled/recombined/whole milk 1 0.1 1 1 14.9

95 % CI
LL UL
Powdered milk (as whole milk) 31 1.1 29 34 3.5
Infant formula 7 0.5 6 8 7.8
Whole/full cream 4 0.3 4 5 8.2
Filled 19 0.9 18 21 4.4
Skimmed 1 0.1 1 1 14.3
Condensed milk (as whole milk) n 0.1 n n 31.0
Milk products (as whole milk) 9 1.1 7 11 11.4
Cheese 3 0.3 3 4 8.6
Other milk products 6 1.0 4 8 16.7
Dried Beans, Nuts and Seeds 8 0.2 8 9 2.9
Mung beans and products 3 0.2 3 4 5.5
Soybeans and products 4 0.2 4 5 3.6
Soybeans n 0.0 n n 69.7
Soy sauce 4 0.1 3 4 3.0
Soybean milk preparations n 0.0 n n 47.0
Other soybean products 1 0.1 n 1 14.1
Nuts and products n 0.0 n n 18.9
Peanuts n 0.0 n n 19.1
Other nuts and products n 0.0 n n 54.9
Other dried beans/seeds and products 1 0.1 n 1 12.4
Green, Leafy and Yellow Vegetables 43 1.2 41 46 2.7
Green, leafy vegetables 27 0.8 25 28 2.9
Sweet potato tops 4 0.3 4 5 6.8
Kangkong 4 0.2 3 4 6.0
Malunggay 6 0.3 5 6 4.4
Alugbati 3 0.3 3 4 7.5
Pechay 2 0.2 2 3 6.7
Gabi leaves 2 0.1 1 2 9.4
Other green, leafy and cooked veg. 6 0.4 5 7 7.2
Squash fruit 15 0.8 13 16 5.3
Carrot and other yellow vegetables 2 0.1 2 3 5.9
Vitamin C-Rich Fruits 11 0.5 10 12 4.3
Tomatoes 5 0.2 5 5 3.8
Mango (green, semi-ripe, and ripe) 2 0.2 1 2 15.2
Papaya (semi-ripe and ripe) 1 0.2 1 2 15.5
Citrus fruits 2 0.2 2 2 9.0
Others 1 0.2 1 2 13.8
Other Fruits and Vegetables 106 2.2 101 110 2.1
Other Fruits 30 1.3 28 33 4.2
Bananas 21 0.9 19 23 4.3
Watermelon n 0.2 n 1 47.1
Melon n 0.1 n n 50.6
Jackfruit 1 0.2 n 1 28.8
Pineapple n 0.1 n 1 24.9
Young coconut 2 0.6 1 3 24.7
Kaimito n n n n 99.9
All other fruits 5 0.5 4 6 9.0
Other Vegetables 73 1.5 70 76 2.1

95 % CI
LL UL
Eggplant 11 0.4 10 12 4.0

String beans 9 0.4 8 9 4.2
Abitsuelas 1 0.1 n 1 15.2
Other fresh leguminous pods 1 0.1 1 1 12.7
Jackfruit (unripe) 2 0.2 2 3 10.9
Gourds (bottle and sponge) 7 0.4 6 8 6.0
Green papaya 8 0.6 7 9 6.9
Cabbage 3 0.2 2 3 6.4
Ginger 1 0.1 1 1 6.8
Ampalaya (bitter gourd) fruit 4 0.2 4 5 5.6
Sayote fruit 5 0.5 4 6 9.1
Okra 4 0.2 3 4 4.6
Gabi stalk 1 0.2 1 2 12.0
Onion 5 0.1 5 5 2.3
Garlic 2 0.1 2 2 3.1
Bamboo shoot 1 0.2 1 2 12.3
Pepper (all variety) 1 0.1 1 1 6.9
Banana heart 3 0.3 2 4 10.6
All other vegetables 4 0.4 4 5 8.3
Cooked mixed vegetables (as fresh) n 0.0 n n 57.7
Canned and processed fruits/veg. (as fresh) 2 0.2 2 3 8.2
Fruit juices 1 0.1 n 1 20.6
Other canned and processed fruits (as fresh) n 0.0 n n 18.1
Canned and processed vegetables (as fresh) 1 0.1 1 2 8.9
MISCELLANEOUS 29 0.9 27 31 3.2

Salt 4 0.1 4 4 2.4
Coffee 7 0.1 6 7 2.0
Tuba 1 0.2 n 1 25.5
Vinegar 4 0.1 3 4 3.4
Vetsin n 0.0 n n 3.8
Alcoholic beverages 3 0.7 2 5 22.4
Cacao and chocolate-based beverages 2 0.1 1 2 5.3
Other beverages 6 0.5 5 7 7.7
Soups n 0.0 n n 29.9
Condiments and spices 2 0.1 2 2 4.4
Others 1 0.1 1 1 7.9

Appendix 26. Mean one-day per capita food consumption and percent contribution to total

ENERGY-GIVING FOOD
Cereals and Cereal Products 131 358 42.4 329 383
Rice 109 300 35.5 273 324
Ordinary 109 298 35.3 271 321
Special 1 2 0.2 1 2
Glutinous n 1 0.1 1 1
Rice products 3 8 1.0 12 5
Noodles (bihon) 1 2 0.3 3 2
Rice cakes 1 2 0.3 3 2
Others 1 4 0.4 7 1
Corn 9 24 2.8 11 35
Milled 7 20 2.4 8 31
On the cob 1 3 0.4 3 4
Others n n n n n
Corn products n n 0.1 1 n
Cornstarch n n n n n
Others n n n 1 n
Other cereal products 9 26 3.0 33 19
Pandesal (as flour) 2 5 0.6 7 2
Bread (as flour) 2 5 0.6 6 4
Cookies/biscuits (as flour) 1 2 0.2 2 1
Cakes/pastries (as flour) n 1 0.1 1 1
Noodles 4 10 1.2 12 9
Flour (in own form) n 1 0.1 1 n
Others 1 2 0.3 3 1
Starchy Roots and Tubers 5 12 1.5 10 14
Sweet potatoes, tubers and products 1 2 0.3 1 3
Potatoes and products 1 4 0.5 6 2
Cassava and products 2 4 0.5 2 6
Others 1 2 0.2 1 3
Sugars and Syrups 4 11 1.3 10 12
Sugars 3 8 1.0 6 10
Refined 1 2 0.2 2 2
Second class 1 2 0.2 1 2
Brown 2 4 0.5 2 6
Crude n n n n n
Jams and other sweets n 1 0.1 1 n
Softdrinks 1 2 0.3 3 2
Sherbet, ice drop, ice candy, etc. 0 1 0.1 n 1
Fats and Oils 5 15 1.8 16 14
Cooking oil (vegetable) 4 10 1.2 11 9
Coconut 1 2 0.2 1 2
Coconut grated (as fat) n 1 0.1 n 1
Coconut gata (as fat) n 1 0.2 1 2
Pork drippings and lard n n n n n
Butter (as fat) n n n n n
Margarine 1 2 0.2 3 1
Peanut butter n n n n n
Other fats and oils n n 0.1 1 n
BODY-BUILDING FOOD
Fish, Meat, and Poultry 69 190 22.5 217 165
Fresh fish 25 68 8.0 71 65
Tulingan 2 5 0.6 6 5
Bangus 4 10 1.2 11 9
Galunggong 3 9 1.1 11 8
Dilis buo 1 1 0.2 1 2
Alumahan n 1 0.1 1 1


Tamban 2 5 0.5 2 6
Dalagang bukid 1 1 0.2 2 1
Sapsap 1 2 0.3 1 3
Bisugo 1 2 0.2 2 1
Tilapya 4 10 1.2 13 7
Albakora/Tambakol 1 2 0.3 2 2
Balila/Espada n n n 0 n
Hasa-hasa n 1 0.1 1 1
Lapu-lapu n n 0.1 n n
Matangbaka 2 4 0.5 4 5
Maya-maya n 1 0.1 1 1
Salay-salay n n n n n
Silinyasi/Tunsoy n n n n n
Tanigi n n n n n
Other fresh fish and cooked fish recipes 4 11 1.3 10 11
Dried fish (as fresh fish) 4 12 1.4 7 16
Processed fish 5 13 1.6 12 15
Bagoong (as fresh fish) 1 2 0.2 1 2
Patis n n n 1 n
Canned fish, sardines, etc. (as fresh fish) 4 10 1.2 9 11
Smoked fish, all tinapa type (as fresh fish) 1 1 0.2 1 2
Crustaceans and molluscs 3 8 1.0 8 8
Shrimp, all types 1 2 0.2 3 1
Crabs n 1 0.1 1 1
Squid/ Octopus 1 2 0.2 1 2
Tahong/ Mussels n 1 0.1 1 n
Others 1 2 0.2 1 3
Dried and processed (as fresh) n n n n n
Bagoong (as fresh) n n 0.1 1 n
Cooked/ Mixed shellfish dishes 0 0 0.0 0 0
Fresh meat 13 36 4.3 48 27
Pork 12 32 3.8 42 22
Beef 1 4 0.4 5 3
Carabeef n 1 0.1 n 1
Other fresh meat n n 0.1 n 1
Organ meat 2 5 0.6 7 3
Pig 1 3 0.4 4 2
Cow n n n n n
Carabao n n n n n
Chicken and other poultry 1 2 0.2 2 1
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 31 13
Popular processed meat(as fresh) 7 21 2.4 30 12
Canned (as fresh meat) n 1 0.1 1 1
Cooked meat recipes n n n n n
Poultry 9 26 3.1 35 18
Chicken 9 25 3.0 34 18
Other fowls n 1 0.1 n 1
Others (Poultry) n n n 0 n
Eggs 7 18 2.1 20 16
Hen's eggs 6 17 2.0 19 15
Duck's eggs n 1 0.1 1 1
Other eggs n n n n n
Milk and Milk Products 15 42 5.0 54 32
Fresh whole milk n n n 1 n
Evaporated filled/ recombined/ whole milk n 1 0.1 2 n
Powdered milk (as whole milk) 11 31 3.7 38 26
Infant formula 2 7 0.8 9 5


Whole/full cream 2 4 0.5 5 4
Filled 7 19 2.3 23 17
Skimmed n 1 0.1 1 1
Condensed milk (as whole milk) n n n n n
Milk products (as whole milk) 3 9 1.1 14 5
Cheese 1 3 0.4 5 1
Other milk products 2 6 0.7 8 4
Dried Beans, Nuts and Seeds 3 8 1.0 9 8

Mung beans and products 1 3 0.4 3 3
Soybeans and products 2 4 0.5 5 4
Soybeans n n n n n
Soy sauce 1 4 0.4 4 4
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 products n 1 0.1 1 1
Green, Leafy and Yellow Vegetables 16 43 5.1 34 51
Green, leafy vegetables 10 27 3.1 21 32
Sweet potato tops 2 4 0.5 2 6
Kangkong 1 4 0.4 4 3
Malunggay 2 6 0.7 4 7
Alugbati 1 3 0.4 2 4
Pechay 1 2 0.3 3 2
Gabi leaves 1 2 0.2 1 2
Other green, leafy and cooked veg. 2 6 0.7 4 8
Squash fruit 5 15 1.7 11 18
Carrot and other yellow vegetables 1 2 0.3 3 2
Vitamin C-Rich Fruits 4 11 1.3 12 11
Tomatoes 2 5 0.6 6 4
Mango (green, semi-ripe, and ripe) 1 2 0.2 2 1
Papaya (semi-ripe and ripe) n 1 0.2 1 2
Citrus fruits 1 2 0.2 2 2
Others n 1 0.2 1 1
Other Fruits and Vegetables 39 106 12.5 95 115
Other fruits 11 30 3.6 32 28
Bananas 8 21 2.5 22 20
Watermelon n n n n n
Melon n n n n n
Jackfruit n 1 0.1 1 1
Pineapple n n 0.1 1 n
Young coconut 1 2 0.3 2 2
Kaimito n n n 0 n
All other fruits 2 5 0.6 6 5
Other vegetables 27 73 8.7 59 85
Eggplant 4 11 1.3 8 13
String beans 3 9 1.0 7 10
Abitsuelas n 1 0.1 1 1
Other fresh leguminous pods n 1 0.1 1 1
Jackfruit (unripe) 1 2 0.2 2 2
Gourds (bottle and sponge) 3 7 0.9 6 9
Green papaya 3 8 0.9 4 12
Cabbage 1 3 0.3 3 2
Ginger n 1 0.1 1 1
Ampalaya (bitter gourd) fruit 2 4 0.5 4 4


Sayote (fruit) 5 5 0.6 4 6

Okra 4 4 0.4 3 4
Gabi stalk 1 1 0.2 1 2
Onion 5 5 0.6 5 5
Garlic 2 2 0.2 2 2
Bamboo shoot 1 1 0.2 1 2
Pepper (all variety) 1 1 0.1 1 1
Banana heart 3 3 0.4 2 4
All other vegetables 4 4 0.5 3 5
Cooked mixed vegetables n n n n n
Canned and processed fruits/veg.( as fresh) 2 2 0.3 4 1
Fruit juices 1 1 0.1 1 n
Other canned and processed fruits (as fresh) n n n n n
Canned and processed vegetables (as fresh) 1 1 0.2 2 1
MISCELLANEOUS 29 29 3.5 35 24
Salt 4 4 0.5 3 5
Coffee 7 7 0.8 8 6
Tuba 1 1 0.1 n 1
Vinegar 4 4 0.4 3 4
Vetsin n n n n n
Alcoholic beverages 3 3 0.4 5 2
Cacao and chocolate-based beverages 2 2 0.2 2 1
Other beverages 6 6 0.7 9 3
Soups n n n n n
Condiments and spices 2 2 0.2 2 1
Others 1 1 0.1 2 1

Appendix 27. Mean one-day per capita food consumption and percent contribution to total intake by region: Philippines, 2015
206
REGION
Food Group/ % of % of Ilocos % of Cagayan % of Central % of CALA- % of
NCR CV CAR CV CV CV CV CV
Sub-Group total total Region total Valley total Luzon total BARZON total
ENERGY-GIVING FOOD
Rice and Rice
Products 270 2.8 29.9 358 2.9 38.1 328 3.9 39.9 326 2.9 35.6 305 2.1 37.6 279 2.4 33.5
Corn and Corn
Products 5 20.8 0.5 6 39.0 0.7 1 37.8 0.2 9 32.7 0.9 4 34.2 0.5 9 20.7 1.1
Fats and Oils 21 7.2 2.3 16 14.6 1.7 11 4.6 1.3 17 12.0 1.9 14 7.0 1.7 20 10.4 2.5
BODY -BUILDING FOOD
Poultry 53 7.0 5.8 47 11.6 5.0 24 12.4 3.0 29 9.2 3.1 32 10.4 4.0 35 8.2 4.2
Eggs 20 5.4 2.2 16 7.7 1.7 20 7.8 2.4 21 7.1 2.3 22 5.5 2.7 24 4.4 2.8
Whole Milk 50 9.1 5.5 36 17.0 3.8 27 15.0 3.3 39 16.2 4.3 35 10.1 4.3 37 6.3 4.4
Milk Products 18 14.7 2.0 7 42.5 0.7 4 24.4 0.5 8 31.7 0.9 7 28.3 0.9 21 29.4 2.6
Vegetables 94 4.2 10.4 170 7.9 18.1 141 6.1 17.2 152 3.9 16.6 105 4.6 12.9 103 4.3 12.3
Fruits 40 8.1 4.5 39 9.1 4.2 25 22.5 3.0 48 9.5 5.3 35 11.7 4.3 46 8.9 5.5
Other Fruits 34 8.8 3.8 30 12.0 3.2 22 24.5 2.7 41 13.9 4.5 28 12.6 3.5 37 9.0 4.5
MISCELLANEOUS 46 7.2 5.1 29 10.9 3.1 26 10.8 3.2 33 7.1 3.6 30 9.3 3.7 32 6.7 3.8
Beverages 34 9.6 3.8 19 14.3 2.1 16 14.9 1.9 19 9.9 2.0 19 14.8 2.3 20 9.2 2.4
Others 2 16.8 0.2 2 26.3 0.2 2 21.4 0.2 3 13.0 0.3 2 14.8 0.3 1 15.3 0.1
TOTAL FOOD 904 2.3 100.0 940 2.1 100.0 821 3.5 100.0 916 2.2 100.0 811 1.5 100.0 835 2.1 100.0
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
Fats and Oils 13 10.6 1.5 21 8.6 2.6 11 8.7 1.3 10 7.1 1.3 14 5.7 1.6 13 6.4 1.5
BODY -BUILDING FOOD
Poultry 13 22.8 1.5 15 12.0 1.9 26 17.8 3.0 20 22.3 2.5 20 17.9 2.4 18 16.2 2.0
Eggs 14 11.6 1.6 12 9.5 1.5 16 7.1 1.8 15 9.4 1.8 15 8.7 1.8 13 10.9 1.5
Whole Milk 13 25.5 1.5 34 10.5 4.3 34 14.7 3.9 28 10.3 3.4 31 14.0 3.7 29 24.1 3.3
Milk Products 2 53.8 0.2 11 39.3 1.4 6 33.1 0.7 10 39.9 1.3 3 61.0 0.3 8 78.9 1.0
Vegetables

134 8.2 15.6 120 7.3 15.1 149 9.3 16.8 120 5.9 14.9 96 7.0 11.3 141 8.0 16.2
Fruits 40 22.8 4.6 34 16.1 4.2 38 13.9 4.3 24 18.1 3.0 26 13.3 3.0 34 16.3 3.9
Other Fruits 34 24.2 3.9 24 19.0 3.0 32 14.7 3.7 22 18.5 2.8 22 12.7 2.6 27 16.6 3.1
MISCELLANEOUS 31 17.3 3.6 22 6.3 2.8 28 6.2 3.2 29 29.1 3.6 31 8.7 3.7 28 10.3 3.2
Beverages 20 26.0 2.3 13 10.7 1.7 15 10.8 1.6 19 45.1 2.4 20 14.3 2.4 14 17.1 1.7
Others 1 24.6 0.1 1 15.2 0.2 1 40.3 0.1 1 49.8 0.2 1 29.2 0.1 0 44.4 0.1
TOTAL FOOD 863 3.2 100.0 797 2.4 100.0 888 3.2 100.0 803 2.4 100.0 844 2.1 100.0 871 2.4 100.0
207
208
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
Fats and Oils 9 6.2 1.1 10 70.6 1.1 11 9.9 1.3 14 12.1 1.7 11 13.2 1.4
BODY -BUILDING FOOD
Poultry 20 15.4 2.5 20 78.6 2.5 17 19.7 2.0 5 36.4 0.6 15 21.4 1.8
Eggs 16 14.6 2.1 18 90.0 2.1 18 9.5 2.1 12 14.8 1.4 20 6.4 2.4
Whole Milk 23 17.0 3.0 25 72.8 3.0 22 13.9 2.6 14 22.7 1.8 32 33.0 3.9
Milk Products 1 37.3 0.1 0 3449.0 0.1 3 51.6 0.4 0 98.1 0.0 4 40.5 0.4
Vegetables 138 8.0 17.7 132 5.8 17.7 170 5.5 19.9 135 14.3 16.4 138 6.3 16.7
Fruits 30 19.7 3.9 31 64.6 3.9 48 21.6 5.7 49 25.1 5.9 46 22.4 5.5
Other Fruits 29 20.3 3.7 30 70.7 3.7 37 25.7 4.3 43 27.0 5.2 39 25.7 4.6
MISCELLANEOUS 19 8.7 2.4 18 46.9 2.4 22 10.6 2.5 17 7.6 2.1 21 8.4 2.5
Beverages 9 16.4 1.2 9 175.1 1.2 12 17.5 1.4 9 11.1 1.1 9 8.6 1.1
Others 1 44.2 0.1 1 7625.3 0.1 1 55.4 0.1 0 55.6 0.1 1 83.2 0.1
TOTAL FOOD 783 2.4 100.0 827 0.3 100.0 854 2.9 100.0 825 5.1 100.0 829 2.7 100.0
Appendix 28. Mean one-day per capita food consumption and percent contribution to total food intake by wealth quintile: Philippines, 2015

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
Fats and Oils 10 5.8 1.3 14 8.7 1.8 13 3.6 1.6 17 5.1 2.0 19 4.4 2.0
BODY -BUILDING FOOD

Poultry 8 14.8 1.0 15 8.3 1.9 24 7.9 3.0 38 6.0 4.3 53 5.1 5.5
Eggs 10 6.1 1.3 16 4.5 2.0 19 3.5 2.3 21 3.5 2.4 24 3.4 2.5
Whole Milk 12 10.9 1.6 25 9.8 3.1 31 5.4 3.8 40 5.6 4.6 55 6.0 5.7
Milk Products 3 68.3 0.4 5 32.8 0.6 5 22.5 0.6 13 26.1 1.5 22 13.1 2.2
Vegetables 148 4.1 19.0 128 3.4 16.2 114 3.0 14.1 113 3.0 13.0 114 2.6 11.8

Fruits 29 11.1 3.7 28 9.4 3.5 29 6.9 3.6 37 6.4 4.2 63 6.0 6.5
Other Fruits 24 12.5 3.1 24 9.9 3.0 24 7.9 3.0 31 6.7 3.6 52 6.7 5.4
MISCELLANEOUS 22 7.0 2.8 22 3.9 2.8 28 4.3 3.4 36 9.3 4.1 37 5.2 3.8
Beverages 12 12.7 1.5 12 6.0 1.6 17 6.8 2.1 25 13.4 2.8 23 7.9 2.4
Others 1 21.8 0.1 1 13.5 0.1 1 17.7 0.1 2 10.7 0.2 3 14.6 0.3
TOTAL FOOD 778 1.5 100.0 790 1.3 100.0 810 1.2 100.0 869 1.2 100.0 971 1.2 100.0
209
Appendix 29. Mean one-day per capita and percent consumption of processed food by place of
PLACE OF RESIDENCE
National
Food group/Sub-Group Urban Rural
Mean % Mean % Mean %
ENERGY-GIVING FOOD
Cereals and Cereal Products 51 27.6 53 31.6 49 23.9
Rice Products 7 3.7 5 2.7 9 4.6
Corn Products 21 11.1 31 18.5 9 4.3
Cereal Products 24 12.8 18 10.4 31 15.0
Starchy Roots and Tubers 1 0.4 1 0.4 1 0.4
Sugars and Syrups 11 6.1 12 7.3 10 5.0
Fats and Oils 4 1.9 2 1.3 5 2.5
BODY-BUILDING FOOD
Fish, Meat, and Poultry 47 25.1 44 26.0 50 24.2
Fish Products 26 13.7 31 18.5 19 9.2
Meat Products 21 11.3 13 7.5 31 14.9
Poultry 0 0.0 0 0.0 0 0.0
Eggs 0 0.1 0 0.1 0 0.2
Milk and Milk Products 41 22.1 31 18.5 52 25.4
Whole Milk 32 17.4 26 15.6 39 19.0
Milk Products 9 4.7 5 2.9 13 6.3
Dried Beans, Nuts and Seeds 5 2.6 4 2.5 5 2.6
Fruit and Vegetable Products 1 0.6 1 0.4 2 0.8
Fruit Products 0 0.2 0 0.2 0 0.2
Vegetable Products 1 0.4 0 0.2 1 0.6
MISCELLANEOUS 25 13.5 20 11.9 31 15.1
Beverages 18 9.7 13 7.8 23 11.4
Condiments and Spices 6 3.4 6 3.6 7 3.3
Others 1 0.4 1 0.4 1 0.5
TOTAL FOOD PROCESSED 186 100.0 169 100.0 206 100.0

Appendix 30. Mean one-day per capita and percent consumption of processed food by region: Philippines, 2015
REGION
Cagayan Western
Food group/Sub-Group NCR CAR Ilocos Region Central Luzon CALABARZON MIMAROPA Bicol
Valley Visayas
Mean % Mean % Mean % Mean % Mean % Mean % Mean % Mean % Mean %
Cereals and Cereal

Products 56 21.9 26 15.3 25 16.4 31 16.8 35 19.8 41 20.4 23 18.7 41 25.4 26 17.3
Rice Products 12 4.8 2 1.2 5 3.2 4 2.3 9 5.2 10 4.9 6 5.1 8 4.6 5 3.2
Corn Products 1 0.5 1 0.3 0 0.2 4 2.2 1 0.3 1 0.6 2 1.5 7 4.4 3 1.8
Cereal Products 42 16.6 23 13.8 20 13.0 22 12.3 25 14.3 30 14.9 15 12.2 27 16.3 19 12.3
Starchy Roots and
Tubers 1 0.4 0 0.1 1 0.6 1 0.5 0 0.2 2 0.9 0 0.1 1 0.3 0 0.2
Sugars and Syrups 11 4.1 16 9.8 13 8.9 16 8.8 10 5.9 10 5.1 14 10.9 14 8.9 13 8.4
Fats and Oils 8 3.0 8 5.1 3 1.8 3 1.8 3 1.6 7 3.6 1 1.1 3 1.9 1 0.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 62 24.3 48 28.5 51 33.8 50 27.2 51 29.2 48 23.5 40 32.6 36 21.9 45 29.9
Fish Products 17 6.7 24 14.2 31 20.5 32 17.7 23 12.9 16 8.1 30 24.1 23 13.8 33 22.1
Meat Products 45 17.6 23 14.0 20 13.2 17 9.4 29 16.3 31 15.4 10 8.5 13 8.0 12 7.8
Poultry 0 0.0 0 0.2 0 0.0 0 0.1 0 0.1 0 0.1 0 0.1 0 0.0 0 0.0
Eggs 0 0.1 0 0.0 0 0.1 0 0.1 0 0.1 1 0.4 0 0.2 0 0.1 0 0.1
Milk and Milk Products 66 25.7 40 23.9 30 20.0 46 25.1 41 23.6 56 27.8 15 11.8 45 27.5 40 26.6
Whole Milk 49 19.0 35 21.0 27 17.6 39 21.4 34 19.7 36 17.7 13 10.3 34 21.0 34 22.8
Milk Products 17 6.7 5 2.9 4 2.4 7 3.7 7 3.9 20 10.0 2 1.5 11 6.5 6 3.8
Seeds 7 2.7 3 2.0 4 2.6 4 2.4 5 3.1 7 3.4 3 2.8 3 1.9 3 2.1

Fruit and Vegetable
Products 2 0.9 0 0.3 1 0.7 2 0.9 1 0.8 2 1.2 1 0.5 1 0.5 1 0.3
Fruit Products 1 0.3 0 0.0 0 0.3 1 0.4 0 0.1 1 0.3 0 0.3 1 0.4 0 0.1
Vegetable Products 2 0.7 0 0.2 1 0.5 1 0.6 1 0.7 2 0.9 0 0.2 0 0.1 0 0.2
MISCELLANEOUS 43 16.9 25 15.1 23 15.2 30 16.4 27 15.5 28 13.7 26 21.3 19 11.6 21 14.2
Beverages 34 13.4 19 11.6 16 10.4 19 10.2 19 10.6 19 9.6 20 16.0 13 8.2 15 9.6
Condiments and
Spices 8 3.1 4 2.6 6 4.1 9 4.9 7 3.9 7 3.7 6 4.9 5 2.9 6 4.2
Others 1 0.5 1 0.8 1 0.7 2 1.2 2 1.0 1 0.4 1 0.4 1 0.6 1 0.4
TOTAL FOOD
PROCESSED 255 100.0 167 100.0 151 100.0 182 100.0 175 100.0 202 100.0 124 100.0 163 100.0 151 100.0
211
212
REGION
Zamboanga Northern SOCCSKSAR-
Food group/Sub-Group Central Visayas Eastern Visayas Davao ARMM Caraga
Peninsula Mindanao GEN
Mean % Mean % Mean % Mean % Mean % Mean % Mean % Mean %
ENERGY-GIVING FOOD
Cereals and Cereal Products 130 50.8 41 25.7 147 55.5 84 48.6 64 37.6 35 27.0 21 21.6 57 35.0
Rice Products 5 2.0 5 3.0 4 1.3 4 2.1 5 3.2 5 4.2 2 2.1 3 1.9
Corn Products 108 42.3 12 7.3 128 48.1 68 39.6 43 25.6 17 13.3 0 0.1 37 23.1
Cereal Products 17 6.5 25 15.3 16 6.0 12 6.9 15 8.8 12 9.5 19 19.4 16 10.0
Starchy Roots and Tubers 1 0.2 1 0.5 1 0.6 0 0.1 0 0.3 1 0.5 0 0.0 0 0.3
Sugars and Syrups 8 3.2 10 6.4 8 3.2 7 3.9 11 6.6 13 9.9 17 17.3 8 5.0
Fats and Oils 0 0.2 2 1.1 1 0.5 1 0.3 1 0.7 2 1.4 6 6.0 3 1.6
BODY-BUILDING FOOD
Fish, Meat, and Poultry 52 20.3 40 25.0 43 16.2 37 21.7 49 29.0 33 25.5 24 24.1 43 26.5
Fish Products 36 14.0 27 17.0 38 14.2 26 15.3 32 18.7 25 19.1 22 22.8 29 18.0
Meat Products 16 6.3 13 8.0 5 2.0 11 6.4 17 10.3 8 6.4 1 1.4 14 8.5
Poultry 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0
Eggs 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0 0 0.0
Milk and Milk Products 37 14.6 33 20.7 36 13.8 24 14.0 25 14.9 25 19.2 15 14.9 27 16.7
Whole Milk 28 10.8 31 19.2 29 10.8 23 13.6 25 14.6 22 17.0 14 14.8 23 14.5
Milk Products 10 3.8 2 1.5 8 3.0 1 0.4 0 0.2 3 2.3 0 0.2 4 2.3
Dried Beans, Nuts and Seeds 3 1.1 5 3.3 6 2.2 4 2.3 5 2.8 3 2.4 3 3.1 6 3.5
Fruit and Vegetable Products 0 0.1 1 0.3 0 0.2 0 0.0 0 0.0 1 0.7 0 0.0 2 1.0
Fruit Products 0 0.0 0 0.1 0 0.0 0 0.0 0 0.0 0 0.3 0 0.0 2 1.0
Vegetable Products 0 0.1 0 0.2 0 0.2 0 0.0 0 0.0 0 0.4 0 0.0 0 0.1
MISCELLANEOUS 24 9.5 28 17.1 21 8.1 16 9.1 14 8.2 17 13.5 13 12.8 17 10.4

Beverages 19 7.4 20 12.4 14 5.5 9 5.4 9 5.0 12 9.0 9 9.5 9 5.7
Condiments and Spices 5 2.0 7 4.5 7 2.6 6 3.5 5 3.0 5 4.2 3 3.2 8 4.7
Others 0 0.1 0 0.2 0 0.1 0 0.1 0 0.2 0 0.2 0 0.2 0 0.0
TOTAL FOOD PROCESSED 256 100.0 161 100.0 265 100.0 173 100.0 170 100.0 129 100.0 98 100.0 162 100.0
Appendix 31. Mean one-day per capita and percent consumption of processed food by food
group and wealth quintile: Philippines, 2015
Wealth Quintile
Food group/Sub-Group Poorest Poor Middle Rich Richest
Mean % Mean % Mean % Mean % Mean %
ENERGY-GIVING FOOD
Cereals and Cereal
Products 75 45.6 55 33.3 43 25.2 43 21.9 44 18.8
Rice Products 4 2.4 5 2.8 7 4.0 9 4.6 9 3.9
Corn Products 57 35.1 31 19.1 12 7.0 5 2.4 2 1.0
Cereal Products 13 8.1 19 11.4 24 14.2 29 14.9 33 13.9
Starchy Roots and Tubers 1 0.4 0 0.3 1 0.5 1 0.3 1 0.5
Sugars and Syrups 12 7.1 12 7.3 11 6.6 11 5.7 11 4.6
Fats and Oils 1 0.7 3 2.0 2 1.0 5 2.3 7 3.0
BODY-BUILDING FOOD
Fish, Meat, and Poultry 40 24.3 43 26.4 48 28.2 47 23.6 56 23.8
Fish Products 35 21.1 32 19.8 26 15.6 19 9.6 17 7.1
Meat Products 5 3.2 11 6.6 21 12.6 28 14.0 39 16.6
Poultry 0 0.0 0 0.0 0 0.0 0 0.0 0 0.1
Eggs 0 0.1 0 0.0 0 0.1 0 0.1 1 0.2
Milk and Milk Products 15 9.3 28 17.0 35 20.9 52 26.0 74 31.3
Whole Milk 12 7.4 23 14.3 31 18.2 40 20.2 54 22.7
Milk Products 3 1.9 4 2.7 5 2.7 12 5.9 20 8.6
Seeds 3 1.9 4 2.4 5 2.7 5 2.7 7 2.9
Fruit and Vegetable
Products 0 0.3 0 0.2 1 0.4 2 0.8 3 1.1
Fruit Products 0 0.3 0 0.1 0 0.1 1 0.3 1 0.2
Vegetable Products 0 0.0 0 0.1 0 0.3 1 0.6 2 0.9
MISCELLANEOUS 17 10.4 18 11.1 24 14.4 33 16.5 33 13.8

Beverages 12 7.3 12 7.5 17 10.2 24 12.3 23 9.6
Condiments and Spices 5 2.9 5 3.2 6 3.8 7 3.6 8 3.6
Others 0 0.2 1 0.4 1 0.4 1 0.6 2 0.6
TOTAL FOOD PROCESSED 164 100.0 164 100.0 169 100.0 198 100.0 236 100.0

Appendix 32. Mean one-day per capita plate waste by food group: Philippines, 2015
Total Food
% of % of Food
Food Group/ Sub-group Wastage Available
Wastage Available
(grams) in grams
ENERGY-GIVING FOOD
Cereals and Cereal Products 13 76.1 3.6 358
Rice and Rice Products 12 71.3 3.9 308
Corn and Corn Products 1 3.9 2.7 24
Other Cereal Products n 0.9 0.6 26
Starchy Roots and Tubers n 1.3 1.8 12
Sugars and Syrups n 0.2 0.3 11
Fats and Oils n 0.3 0.6 15
BODY -BUILDING FOOD

Fish, Meat, and Poultry 2 13.5 1.3 190
Fish and Fish Products 2 9.6 1.7 101
Meat and Meat Products n 2.0 0.6 61
Poultry n 1.9 1.3 28
Eggs n 0.3 0.3 18
Milk and Milk Products n n n 42
Whole Milk n n n 33
Milk Products 0 0.0 0.0 9
Dried Beans, Nuts and Seeds n 0.3 0.5 8
Vegetables 1 6.4 1.0 123
Green, Leafy and Yellow Veg. n 2.2 1.0 43
Other Vegetables 1 4.1 1.0 80
Fruits n 1.1 0.6 37
Vitamin C-Rich Fruits n 0.1 0.3 6
Other Fruits n 1.0 0.6 31
0.5 0.6 29
MISCELLANEOUS n
Beverages n n 0.1 18
Condiments and Spices n 0.5 1.5 10
Others n n 0.3 1
TOTAL PLATE WASTE 17 100.0 2.1 844

Appendix 33. Mean one-day per capita energy and nutrient lost due to plate waste:
Philippines, 2015
PHILIPPINES
Energy and Nutrients Percent available
Nutrient Losses
energy and nutrients
Protein (g) 1.3 2.2
Iron (mg) 0.2 1.8
Calcium (g) 0.01 1.4
Niacin (mg) 0.5 2.4
Fats (g) 0 0.8
Carbohydrates (g) 10 3.3

Appendix 34. Mean one-day per capita plate waste and percent of food available for

ENERGY-GIVING FOOD
Rice 300 12 4.0
Ordinary 298 12 4.0
Special 2 n 4.8
Glutinous 1 n 0.5
Rice Products 8 n 0.3
Noodles (bihon) 2 n 0.6
Rice cakes 2 0 0.0
Others 4 n 0.4
Corn 24 1 2.7
Milled 20 1 3.1
On the cob 3 n 0.2
Others n n 2.4
Corn Products n 0 0.0
Cornstarch n 0 0.0
Others n 0 0.0
Pandesal 5 n 1.4
Bread 5 n 0.2
Cookies/biscuits (as flour) 2 n 0.1
Cakes/pastries (as flour) 1 n 0.4
Noodles 10 n 0.6
Flour (in own form) 1 n 0.0
Others 2 n 0.5
Starchy Roots and Tubers 12 n 1.7
Sweet potatoes, tubers and products 2 n 2.4
Potatoes and products 4 n 0.5
Cassava and products 4 n 3.1
Others 2 n 0.5
Sugars and Syrups 11 n 0.3
Sugars 8 n 0.1
Refined 2 0 0.0
Second class 2 n 0.2
Brown 4 n 0.1
Crude n 0 0.0
Jams and other sweets 1 n 0.1
Softdrinks 2 n 1.3
Sherbet, ice drop, ice candy, etc. 1 0 0.0
Cooking oil (vegetable) 10 n 0.7
Coconut (as fat) 2 n 0.9
Coconut grated (as fat) 1 n 0.9
Coconut gata (as fat) 1 n 0.9
Pork drippings and lard n n 0.5
Butter (as fat) n n n
Margarine 2 0 0.0
Peanut butter n 0 0.0
Other fats and oils n n n
BODY -BUILDING FOOD
Fresh fish 68 1 2.1
Tulingan 5 0 1.9
Bangus 10 0 1.6


Galunggong 9 0 2.4
Dilis buo 1 n 0.8
Alumahan 1 n 1.2
Tamban 5 0 3.6
Dalagang bukid 1 n 0.6
Sapsap 2 n 4.3
Bisugo 2 n 0.9
Tilapya 10 n 2.0
Albakora/Tambakol 2 n 0.3
Balila/Espada n 0 0.0
Hasa-hasa 1 n 0.4
Lapu-lapu n n 1.3
Matangbaka 4 n 3.3
Maya-maya 1 n 1.7
Salay-salay n n 3.0
Silinyasi/Tunsoy n n 0.4
Tanigi n n 2.4
Other fresh fish and cooked fish recipes 11 n 2.1
Dried fish (as fresh fish) 12 n 0.7
Processed fish 13 n 1.2
Bagoong (as fresh fish) 2 n n
Patis n n 0.1
Canned fish, sardines, etc. (as fresh fish) 10 n 1.4
Smoked fish, all tinapa type (as fresh fish) 1 n 1.8
Crustaceans and Molluscs 8 n 1.1
Shrimp, all types 2 n 0.5
Crabs 1 n 1.3
Squid/Octopus 2 n 1.7
Tahong /mussels 1 n 0.0
Others 2 n 2.0
Dried and processed (as fresh) n n n
Bagoong, alamang, etc. (as fresh) n n n
Cooked/Mixed shellfish dishes 0 0 0.0
Fresh Meat 36 n 0.6
Pork 32 n 0.7
Beef 4 n 0.3
Carabeef 1 n 0.0
Other fresh meats n n 0.7
Organ Meat 5 n 1.1
Pig 3 n 1.1
Cow n n 0.0
Carabao n n 0.0
Chicken and other poultry 2 n 1.4
Other organ meats n n 0.0
Organ meat recipes (as fresh) n n 2.1
Liver spread n n 0.0
Processed Meat (as fresh) 21 n 0.5
Popular processed meat(as fresh) 21 n 0.5
Canned (as fresh meat) 1 n 0.2
Cooked meat recipes n n 0.0
Poultry 26 n 1.3
Chicken 25 n 1.3
Other fowls 1 n 2.3
Others (Poultry) n 0 0.0
Eggs 18 n 0.3
Hen's eggs 17 n 0.3
Duck's eggs 1 n 0.4
Other eggs n 0 0.0


Milk and Milk Products 42 n n
Fresh whole milk n 0 0.0
Evaporated milk filled, recombined/whole milk 1 n 0.2
Powdered milk (as whole milk) 31 n n
Infant formula 7 0 0.0
Whole/full cream 4 n n
Filled 19 n n
Skimmed 1 0 0.0
Condensed milk (as whole milk) n 0 0.0
Milk products (as whole milk) 9 0 0.0
Cheese 3 0 0.0
Other milk products 6 0 0.0
Dried Beans, Nuts and Seeds 8 n 0.5
Mung beans and products 3 n 1.0
Soybeans and products 4 n 0.1
Soybeans n 0 0.0
Soy sauce 4 n 0.1
Soybean milk preparations n 0 0.0
Other soybean products 1 0 0.0
Nuts and products n 0 0.0
Peanuts n 0 0.0
Other nuts and products n 0 0.0
Other dried beans/seeds and products 1 n 0.9
Green, Leafy and Yellow Vegetables 43 n 1.0
Green, leafy vegetables 27 n 1.1
Sweet potato tops 4 n 1.0
Kangkong 4 n 1.1
Malunggay 6 n 1.1
Alugbati 3 n 0.7
Pechay 2 n 0.8
Gabi leaves 2 n 2.9
Other green, leafy and cooked veg. 6 n 0.9
Squash fruit 15 n 0.8
Carrot and other yellow vegetables 2 n 1.1
Vitamin C-Rich Fruits 11 n 0.4
Tomatoes 5 n 0.6
Mango (green, semi-ripe, and ripe) 2 n 0.4
Papaya (semi-ripe and ripe) 1 0 0.0
Citrus fruits 2 n n
Others 1 n 0.7
Other Fruits and Vegetables 106 1 0.9
Other fruits 30 n 0.6
Bananas 21 n 0.7
Watermelon n 0 0.0
Melon n 0 0.0
Jackfruit 1 n 3.1
Pineapple n 0 0.0
Young coconut 2 0 0.0
Kaimito n 0 0.0
All other fruits 5 n 0.5
Other vegetables 73 n 1.0
Eggplant 11 n 0.7
String beans 9 n 0.9
Abitsuelas 1 n 0.7
Other fresh leguminous pods 1 n 1.1
Jackfruit (unripe) 2 n 1.6


Gourds (bottle and sponge) 7 n 2.2
Green papaya 8 n 0.9
Cabbage 3 n 0.6
Ginger 1 n 1.1
Ampalaya (bitter gourd) fruit 4 n 1.2
Sayote (fruit) 5 n 0.6
Okra 4 n 1.1
Gabi stalk 1 n 1.5
Onion 5 n 0.4
Garlic 2 n 0.2
Bamboo shoot 1 n 0.7
Pepper (all variety) 1 n 1.6
Banana heart 3 n 1.4
All other vegetables 4 n 1.5
Cooked mixed vegetables n 0 0.0
Canned and processed fruits and veg 2 n 0.3
Fruit juices 1 0 0.0
Other canned and processed fruits n 0 0.0
Canned and processed vegetables 1 n 0.5
MISCELLANEOUS 29 n 0.6
Salt 4 n 1.5
Coffee 7 n 0.4
Tuba 1 0 0.0
Vinegar 4 n 0.6
Vetsin n n n
Alcoholic beverages 3 0 0.0
Cacao and chocolate-based beverages 2 n 0.1
Other beverages 6 0 0.0
Soups n n 1.8
Condiments and spices 2 n 3.8
Others 1 n 0.1

Appendix 35. Mean one-day per capita plate waste by place of residence: Philippines, 2015
RURAL URBAN
Food % of Food % of
Wastage Wastage
Available Food Available Food
in gram in gram
in gram in gram in gram in gram
ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Poultry 20 n 2.3 37 n 0.7
Eggs 16 n 0.3 20 n 0.4
Milk and Milk Products 32 n 0.0 54 n 0.0
Whole Milk 27 n 0.0 40 n 0.0
Vegetables 142 1 0.9 102 1 1.2
Green, Leafy and Yellow Veg. 51 n 0.9 34 n 1.2
Fruits 35 n 0.7 39 n 0.4
Vitamin C-Rich Fruits 6 n 0.3 6 n 0.3
Beverages 13 n 0.0 24 n 0.2
Others 1 n 0.4 2 n 0.1
TOTAL PLATE WASTE 846 21 2.5 842 13 1.6
n (negligible) if less than 0.5 g for wastage

Appendix 36. Mean one-day per capita plate waste by food group and place of residence: Philippines, 2015
RURAL URBAN
Total Total
% of % of
Wastage % of Wastage Wastage % of Wastage
Food Available Food Available
(grams) (grams)
ENERGY-GIVING FOOD
Cereals and Cereal Products 17 79.8 4.3 9 68.7 2.7
Rice and Rice Products 16 74.8 4.7 8 64.4 2.9
Corn and Corn Products 1 4.6 2.7 n 2.7 2.7
Other Cereal Products 0 0.5 0.5 n 1.6 0.7
Starchy Roots and Tubers n 0.9 1.2 n 2.2 2.5
Sugars and Syrups 0 0.0 0.0 n 0.6 0.7
Fats and Oils n 0.3 0.7 n 0.4 0.5
BODY-BUILDING FOOD
Fish, Meat, and Poultry 2 11.1 1.5 3 18.2 1.2
Fish and Fish Products 2 7.7 1.6 2 13.3 1.9
Meat and Meat Products n 1.3 0.7 n 3.6 0.5
Poultry n 2.2 2.4 n 1.3 0.7
Eggs n 0.2 0.3 n 0.5 0.4
Milk and Milk Products n 0.0 n n 0.1 n
Whole Milk n n n n 0.1 n
Milk Products 0 0.0 0.0 0 0.0 0.0
Dried Beans, Nuts and Seeds n 0.2 0.4 n 0.5 0.6

Vegetables 1 5.7 0.9 1 7.7 1.2
Green, Leafy and Yellow Veg. n 2.0 0.8 n 2.6 1.2
Other Vegetables 1 3.7 0.9 1 5.1 1.2
Fruits n 1.1 0.7 n 0.9 0.4
Vitamin C-Rich Fruits n 0.1 0.3 n n 0.3
Other Fruits n 1.1 0.8 n 0.9 0.5
MISCELLANEOUS n 0.7 0.9 n 0.2 0.4
Beverages n 0.0 n n n 0.2
Condiments and Spices n 0.6 2.1 n 0.2 0.8
Others n n 0.4 n n 0.1
TOTAL PLATE WASTE 21 100.0 2.5 13 100.0 1.6
221
Appendix 37. Mean one-day per capita plate waste by food group and region: Philippines, 2015
222
Cereals Fish,
Rice and Corn and Other Starchy Sugars Fats Fish and Meat and Milk and
and Meat,
Regions Rice Corn Cereal Roots and and and Fish Meat Poultry Eggs Milk
Cereal and
Products Products Products Tubers Syrups Oils Products Products Products
Products Poultry
NCR 9 8 n n 0 0 0 4 2 1 1 0 0
CAR 26 26 0 n 0 0 0 1 1 0 0 0 0
Ilocos Region 18 18 0 n n 0 0 1 0 0 0 0 0
Cagayan Valley 18 18 n n n 0 0 2 1 0 0 0 0
Central Luzon 10 9 0 n n 0 0 3 2 0 0 0 0
CALABARZON 9 9 n n 0 0 0 3 2 1 0 0 0
MIMAROPA 19 19 n n 0 0 0 2 1 0 0 0 0
Bicol 14 14 n n 1 0 0 3 2 0 0 0 0
Western Visayas 9 6 3 n 0 0 0 3 2 0 1 0 0
Central Visayas 10 7 3 n n 0 0 2 2 0 0 0 0
Eastern Visayas 19 18 1 n 1 0 0 4 3 0 0 0 0
Zamboanga 9 6 3 n 0 0 0 3 2 0 1 0 0
Peninsula
Northern Mindanao 11 9 2 n 0 0 0 0 0 0 0 0 0
Davao 19 17 2 n 2 0 0 1 1 0 0 0 0
SOCCSKSARGEN 10 9 1 n 0 0 0 0 0 0 0 0 0
ARMM 4 4 0 n 0 0 0 4 4 0 0 0 0
Caraga 10 9 1 n 0 0 0 1 1 0 0 0 0
Dried Green,
Vitamin
Whole Milk Beans, Leafy Other Other Miscella Bever Condiments
Regions Vegetables Fruits C-Rich Others Total
Milk Products Nuts and and Vegetables Fruits neous ages and Spices
Fruits
Seeds Yellow
NCR 0 0 0 1 0 1 0 0 0 0 0 0 0 14
CAR 0 0 0 1 0 0 0 0 0 0 0 0 0 28
Ilocos Region 0 0 0 1 0 1 1 0 1 0 0 0 0 21
Cagayan Valley 0 0 0 1 0 1 1 0 1 0 0 0 0 22
Central Luzon 0 0 0 1 0 0 0 0 0 0 0 0 0 13
CALABARZON 0 0 0 1 0 1 0 0 0 0 0 0 0 14
MIMAROPA 0 0 0 1 0 1 0 0 0 0 0 0 0 23
Bicol 0 0 0 3 1 2 0 0 0 1 0 1 0 21
Western Visayas 0 0 0 2 1 1 0 0 0 0 0 0 0 29
Central Visayas 0 0 0 0 0 0 0 0 0 0 0 0 0 13
Eastern Visayas 0 0 0 1 1 1 0 0 0 0 0 0 0 25
Zamboanga 0 0 0 1 1 1 0 0 0 0 0 0 0 15
Peninsula

Northern Mindanao 0 0 0 1 0 0 1 0 1 0 0 0 0 13
Davao 0 0 0 1 1 1 1 0 1 0 0 0 0 25
SOCCSKSARGEN 0 0 0 2 0 1 0 0 0 0 0 0 0 12
ARMM 0 0 0 0 0 0 0 0 0 0 0 0 0 9
Caraga 0 0 0 2 0 1 0 0 0 0 0 0 0 13

223
Appendix 38. Mean one-day per capita plate waste by region: Philippines, 2015
224
NCR CAR
Food Available Wastage % of Food Food Available Wastage % of Food
in gram in gram Available in gram in gram Available
ENERGY-GIVING FOOD
Sugars and Syrups 11 n 1.6 16 0 0.0
BODY-BUILDING FOOD
Meat and Meat Products 116 1 0.7 74 n 0.1
Poultry 53 1 1.1 47 n 0.5
Eggs 20 n 0.5 16 0 0.0
Whole Milk 50 0 0.0 36 0 0.0
Vegetables 94 1 1.2 170 1 0.5

Other Vegetables 63 1 1.0 120 n 0.4
Fruits 40 n 0.3 39 0 0.0
Other Fruits 34 0 0.2 30 0 0.0
MISCELLANEOUS 46 n 0.1 29 n n
Beverages 34 n 0.1 19 n n
Condiments and Spices 10 n 0.2 8 0 0.0
Others 2 0 0.0 2 0 0.0
ILOCOS REGION CAGAYAN VALLEY

ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Fish and Fish Products 89 n 0.4 96 1 1.0
Poultry 24 n 0.1 29 n 1.0
Eggs 20 n 0.4 21 n 0.2
Whole Milk 27 0 0.0 39 0 0.0

Vegetables 141 1 0.6 152 1 0.8
Fruits 25 1 3.9 48 1 1.3
Vitamin C-Rich Fruits 3 0 0.0 7 n n
Other Fruits 22 1 4.4 41 1 1.5
Beverages 16 0 0.0 19 0 0.0
Others 2 0 0.0 3 0 0.0
225
226
CENTRAL LUZON CALABARZON

ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Meat and Meat Products 75 n 0.6 81 1 0.6
Poultry 32 n 1.1 35 n 1.0
Eggs 22 n 0.1 24 n 0.2
Milk and Milk Products 42 0 0.0 58 n 0.1
Whole Milk 35 0 0.0 37 n 0.1
Vegetables 105 1 0.6 103 1 1.2

Other Vegetables 78 n 0.5 74 1 1.3
Fruits 35 n 0.2 46 n 0.1
Beverages 19 0 0.0 20 n 0.8
Others 2 0 0.0 1 n 0.4
MIMAROPA BICOL
ENERGY-GIVING FOOD
Corn and Corn Products 7 n 3.2 16 n 0.4
Other Cereal Products 16 n n 28 n 0.4
Starchy Roots and Tubers 22 n 0.7 13 1 3.8
Sugars and Syrups 14 0 0.0 14 n n
BODY-BUILDING FOOD
Poultry 13 n 0.1 15 n 0.6
Eggs 14 n n 12 n 0.4
Whole Milk 13 0 0.0 34 0 0.0

Vegetables 134 1 0.6 120 3 2.3
Green, Leafy and Yellow Veg. 43 n 0.3 46 1 2.3
Fruits 40 n 0.2 34 n 0.2
Beverages 20 0 0.0 13 0 0.0
Others 1 0 0.0 1 0 0.0
227
228
WESTERN VISAYAS CENTRAL VISAYAS

ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Poultry 26 2 7.2 20 0 0.0
Eggs 16 n 0.2 15 0 1.8
Whole Milk 34 0 0.0 31 0 0.0
REGULATING FOOD
Vegetables 149 2 1.4 96 1 1.2

Fruits 38 n 0.2 26 0 0.0
Other Fruits 32 n 0.2 22 0 0.0
Beverages 15 0 0.0 20 0 0.0
Others 1 0 0.0 1 0 0.0
n (negligible) if: less than 0.5 g for total wastage
less than 0.05% for wastage and food available
EASTERN VISAYAS ZAMBOANGA PENINSULA

ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Poultry 20 0 0.0 18 1 3.8
Eggs 15 n 0.2 13 n n
Whole Milk 28 0 0.0 29 0 0.0

Vegetables 120 n 0.3 141 1 1.0
Fruits 24 n 1.2 34 n n
Other Fruits 22 n 1.3 27 n n
MISCELLANEOUS 29 n 0.5 28 0 1.3
Beverages 19 0 0.0 14 0 0.0
Others 1 0 0.0 0 0 0.0
229
Appendix 38 continued...
230
NORTHERN MINDANAO DAVAO

ENERGY-GIVING FOOD
Starchy Roots and Tubers 16 n 0.2 11 2 20.2
Fats and Oils 9 n n 10 n 3.8
BODY -BUILDING FOOD

Fish, Meat, and Poultry 135 n 0.2 176 1 0.5
Poultry 20 0 0.0 20 n n
Eggs 16 n 0.2 18 n 0.4
Whole Milk 23 0 0.0 25 0 0.0
Vegetables 138 1 0.5 132 1 0.9

Fruits 30 1 1.9 31 1 2.5
Other Fruits 29 1 2.1 30 1 2.6
Beverages 9 0 0.0 9 0 0.0
Others 1 n 7.5 1 0 0.0
SOCCSKARGEN ARMM
ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Fish, Meat, and Poultry 154 n 0.3 129 4 3.0
Poultry 17 0 0.0 5 0 0.0
Eggs 18 n 0.5 12 n 0.1
Whole Milk 22 0 0.0 14 0 0.0

Vegetables 170 2 1.0 135 n 0.4
Other Vegetables 104 1 1.2 87 n 0.3
Fruits 48 0 0.0 49 n 0.3
Vitamin C-Rich Fruits 12 0 0.0 6 n 2.5
Other Fruits 37 0 0.0 43 0 0.0

Beverages 12 0 0.0 9 0 0.0
Others 1 0 0.0 0 0 0.0
231

232
Caraga
ENERGY-GIVING FOOD
BODY -BUILDING FOOD

Meat and Meat Products 40 n 0.1
Poultry 15 0 0.0
Eggs 20 n 0.5
Whole Milk 32 0 0.0
Green, Leafy and Yellow Veg. 54 n 0.8

Fruits 46 0 0.0
MISCELLANEOUS 21 n 1.2
Beverages 9 0 0.0
Condiments and Spices 11 n 2.2
Others 1 n 1.0
TOTAL PLATE WASTE 829 13 1.6
Appendix 39. Mean one-day per capita plate waste by wealth quintile: Philippines, 2015

Food % of Food % of Food % of Food % of Food % of
Food Group/Sub-Group Wastage Wastage Wastage Wastage Wastage

Available Food Available Food Available Food Available Food Available Food
in gram in gram in gram in gram in gram
in gram in gram in gram in gram in gram in gram in gram in gram in gram in gram
ENERGY-GIVING FOOD
Cereals and Cereal Products 389 14 3.5 373 13 3.6 363 13 3.7 339 12 3.7 325 12 3.6
Rice and Rice Products 316 12 3.7 317 13 4.1 322 13 4.0 298 12 4.0 284 11 3.8
Corn and Corn Products 59 2 3.0 35 1 1.5 15 n 2.4 8 n 3.6 7 n 5.3
Other Cereal Products 14 n 0.4 20 n 0.4 26 n 0.3 32 n 0.5 35 n 1.2
Starchy Roots and Tubers 19 n 1.1 10 n 3.0 9 n 0.2 11 1 4.5 14 n 0.3
Sugars and Syrups 12 0 0.0 12 0 0.0 11 n 0.2 11 n 0.1 11 n 1.3
Fats and Oils n n 0.0 14 n 0.5 13 n 0.7 17 n 0.8 19 n 0.6
BODY-BUILDING FOOD
Fish, Meat, and Poultry 118 1 1.1 150 2 1.3 180 3 1.6 222 3 1.2 275 4 1.3
Fish and Fish Products 92 1 1.3 102 2 1.8 102 2 1.9 99 2 1.7 110 2 2.0
Meat and Meat Products 18 n 0.6 33 n 0.3 54 n 0.8 86 n 0.4 112 1 0.7
Poultry 8 n 0.2 15 n 0.6 24 1 2.4 38 1 1.5 53 1 1.0
Eggs 10 n 0.2 16 n 0.1 19 n 0.2 21 n 0.6 24 n 0.4
Milk and Milk Products 15 0 0.0 29 0 0.0 36 n 0.0 53 0 0.0 77 n 0.0
Whole Milk 12 0 0.0 25 0 0.0 31 n 0.0 40 0 0.0 55 n 0.0
Milk Products 3 0 0.0 5 0 0.0 5 0 0.0 13 0 0.0 22 0 0.0
Dried Beans, Nuts and Seeds 6 n 0.2 8 n 0.1 8 n 1.4 10 n 0.4 10 n 0.4
Vegetables 148 1 0.8 128 2 1.2 114 1 1.0 113 1 1.1 114 1 0.9
Green, Leafy and Yellow Veg. 62 1 0.9 47 0 1.0 41 n 0.9 33 n 1.1 36 n 1.1

Other Vegetables 86 1 0.8 81 1 1.3 73 1 1.1 80 1 1.1 78 1 0.8
Fruits 29 n 0.1 28 n 0.2 29 n 0.8 37 n 1.1 63 n 0.4
Vitamin C-Rich Fruits 4 0 0.0 4 0 0.6 5 0 0.0 6 n 0.5 11 n 0.2
Other Fruits 24 n 0.2 24 n 0.2 24 n 0.9 31 n 1.2 52 n 0.5
MISCELLANEOUS 22 n 1.4 22 n 1.0 28 n 0.4 36 n 0.4 71 n 0.2
Beverages 12 n 0.0 12 0 0.0 17 n 0.0 25 n 0.1 37 n 0.3
Condiments and Spices 9 n 3.4 9 n 2.4 9 n 1.0 10 n 1.2 23 n 0.2
Others 1 n 0.8 1 n 0.1 1 n 0.3 2 n 0.1 11 0 0.0
TOTAL PLATE WASTE 778 17 2.2 790 18 2.2 810 18 2.2 869 18 2.0 971 17 1.8
n (negligible) if less than 0.5 g for food available and wastage
233
Appendix 40. Mean one-day per capita food cost and percent contribution to total food cost:
Philippines, 2015
ENERGY-GIVING FOOD
Rice 14.28 0.19 13.90 14.65 1.3 21.1
Ordinary 14.10 0.19 13.74 14.46 1.3 20.8
Special 0.12 0.04 0.03 0.20 36.4 0.2
Glutinous 0.06 0.01 0.04 0.08 16.2 0.1
Rice Products 0.59 0.04 0.51 0.67 7.0 0.9
Noodles (bihon) 0.26 0.02 0.22 0.30 7.7 0.4
Rice cakes 0.18 0.02 0.15 0.22 10.7 0.3
Others 0.14 0.02 0.10 0.18 14.5 0.2
Corn 0.85 0.07 0.71 0.98 8.0 1.2
Milled 0.71 0.07 0.59 0.84 9.1 1.1
On the cob 0.12 0.01 0.09 0.15 12.3 0.2
Others 0.01 0.00 n 0.02 32.0 n
Corn Products 0.07 0.01 0.05 0.08 10.1 0.1
Cornstarch 0.01 0.00 n 0.01 35.6 n
Others 0.06 0.01 0.05 0.07 10.2 0.1
Bread (as flour) 1.20 0.05 1.10 1.30 4.2 1.8
Noodles 1.57 0.07 1.43 1.71 4.5 2.3
Flour (in own form) 0.09 0.01 0.06 0.12 16.9 0.1
Others 0.50 0.03 0.44 0.55 5.4 0.7
Sweet potatoes, tubers and products 0.07 0.01 0.05 0.09 12.5 0.1
Cassava and products 0.13 0.02 0.09 0.17 14.9 0.2
Others 0.08 0.01 0.07 0.10 9.7 0.1
Sugars and Syrups 1.43 0.05 1.33 1.54 3.6 2.1
Sugars 0.58 0.03 0.52 0.63 4.7 0.9
Refined (Sugars) 0.17 0.01 0.14 0.19 7.5 0.2
Second class (Sugars) 0.11 0.02 0.07 0.14 16.2 0.2
Brown(Sugars) 0.30 0.02 0.26 0.33 5.8 0.4
Crude(Sugars) n 0.00 n 0.01 24.9 n
Jams and sweets 0.17 0.02 0.13 0.21 11.6 0.2
Softdrinks 0.67 0.03 0.61 0.73 4.8 1.0
Sherbet, ice drop, ice candy, etc. 0.02 0.00 0.01 0.02 13.6 n
Fats and Oils 1.91 0.06 1.79 2.02 3.1 2.8
Cooking oil (vegetable) 1.38 0.05 1.28 1.48 3.7 2.0
Coconut (as fat) 0.29 0.02 0.25 0.32 6.5 0.4
Coconut grated (as fat) 0.04 0.01 0.02 0.05 20.3 0.1
Coconut gata (as fat) 0.25 0.02 0.21 0.28 6.7 0.4
Pork drippings and lard 0.01 0.00 0.01 0.02 24.0 n
Butter (as fat) n 0.00 n 0.01 23.4 n
Margarine 0.03 0.01 0.02 0.04 20.4 n
Peanut butter 0.06 0.01 0.04 0.07 14.3 0.1
Other fats and oils 0.14 0.01 0.11 0.16 9.0 0.2
BODY-BUILDING FOOD
Fresh Fish 7.62 0.18 7.27 7.98 2.4 11.3
Tulingan 0.66 0.05 0.56 0.76 7.8 1.0
Bangus 1.31 0.07 1.17 1.45 5.5 1.9
Galunggong 1.09 0.06 0.96 1.21 5.8 1.6
Dilis buo 0.13 0.02 0.08 0.18 17.8 0.2
Alumahan 0.16 0.03 0.10 0.23 20.2 0.2
Tamban 0.28 0.02 0.24 0.32 7.8 0.4
Dalagang bukid 0.22 0.03 0.16 0.27 12.7 0.3

Sapsap 0.20 0.03 0.15 0.26 13.7 0.3
Bisugo 0.18 0.04 0.11 0.26 21.0 0.3
Tilapya 1.04 0.06 0.93 1.15 5.5 1.5
Albakora/Tambakol 0.34 0.03 0.28 0.41 10.0 0.5
Balila/Espada n 0.00 n n 99.9 n
Hasa-hasa 0.12 0.02 0.08 0.15 17.4 0.2
Lapu-lapu 0.09 0.03 0.03 0.14 34.0 0.1
Matangbaka 0.48 0.04 0.41 0.56 7.8 0.7
Maya-maya 0.12 0.03 0.06 0.17 23.9 0.2
Salay-salay 0.02 0.01 0.01 0.04 33.4 n
Silinyasi/Tunsoy 0.01 0.00 n 0.02 31.0 n
Tanigi 0.07 0.02 0.03 0.10 27.6 0.1
Other fresh fish and cooked fish
recipes 1.10 0.07 0.97 1.23 6.2 1.6
Dried Fish (as fresh fish) 1.01 0.05 0.91 1.12 5.2 1.5
Processed Fish 1.08 0.04 1.01 1.15 3.4 1.6
Bagoong (as fresh fish) 0.09 0.01 0.08 0.11 8.6 0.1
Patis 0.03 0.00 0.02 0.04 10.9 n
Canned fish, sardines, etc.
(as fresh fish) 0.80 0.03 0.74 0.86 4.0 1.2
Smoked fish, all tinapa type
(as fresh fish) 0.16 0.02 0.13 0.19 9.6 0.2
Crustaceans and Molluscs 0.98 0.08 0.81 1.15 8.6 1.4
Shrimp (all types) 0.39 0.05 0.29 0.49 12.8 0.6
Crabs 0.19 0.06 0.07 0.31 31.4 0.3
Squid/Octopus 0.21 0.02 0.17 0.25 10.6 0.3
Tahong (mussels) 0.03 0.01 0.02 0.04 19.4 n
Others 0.08 0.01 0.06 0.10 12.7 0.1
Dried and processed (as fresh) 0.04 0.01 0.03 0.05 16.0 0.1
Bagoong (as fresh) 0.04 0.00 0.03 0.05 12.8 0.1
Fresh Meat 6.23 0.20 5.83 6.63 3.3 9.2
Pork 5.44 0.18 5.08 5.79 3.3 8.0
Beef 0.66 0.07 0.51 0.81 11.2 1.0
Carabeef 0.08 0.03 0.03 0.13 32.0 0.1
Other fresh meat 0.05 0.01 0.02 0.07 26.9 0.1
Organ Meat 0.58 0.04 0.49 0.66 7.7 0.9
Pig 0.29 0.03 0.23 0.34 10.3 0.4
Cow 0.04 0.01 0.02 0.06 20.5 0.1
Carabao 0.01 0.00 0.01 0.02 31.6 n
Chicken and other poultry 0.19 0.03 0.14 0.25 14.4 0.3
Other organ meats 0.01 0.00 n 0.01 50.4 n
Organ meat recipes (as fresh) 0.02 0.01 0.01 0.03 32.5 n
Liver spread 0.02 0.00 0.01 0.03 27.8 n
Processed Meat 2.53 0.10 2.34 2.73 3.9 3.7
Popular processed meat (as fresh) 2.43 0.09 2.24 2.61 3.9 3.6
Canned (as fresh meat) 0.07 0.01 0.05 0.10 16.6 0.1
Cooked meat recipes 0.03 0.01 0.01 0.06 37.3 n
Poultry 3.80 0.14 3.52 4.07 3.7 5.6
Chicken 3.73 0.14 3.46 4.00 3.6 5.5
Other fowls 0.07 0.02 0.02 0.11 37.2 0.1
Others n 0.00 n n 47.8 n
Eggs 2.00 0.05 1.91 2.09 2.3 2.9
Hen's eggs 1.88 0.05 1.79 1.97 2.4 2.8
Duck's eggs 0.10 0.01 0.07 0.12 12.3 0.1
Other eggs 0.02 0.00 0.01 0.02 19.5 n
Fresh whole milk 0.05 0.01 0.03 0.07 21.9 0.1
Evaporated filled/recombined/whole milk 0.06 0.01 0.03 0.08 22.2 0.1
Infant formula 0.78 0.08 0.63 0.93 10.0 1.2
Whole/full cream 0.34 0.04 0.27 0.41 10.3 0.5
Filled 1.07 0.07 0.93 1.21 6.6 1.6

Skimmed 0.19 0.06 0.07 0.30 32.3 0.3
Condensed milk (as whole milk) 0.02 0.01 0.01 0.04 32.0 n
Cheese 0.13 0.02 0.10 0.16 11.8 0.2
Other milk products 0.20 0.02 0.15 0.25 12.6 0.3
Soybeans and products 0.33 0.02 0.29 0.37 5.7 0.5
Soybeans n 0.00 n 0.01 62.7 n
Soy sauce 0.27 0.01 0.24 0.29 5.4 0.4
Soybean milk preparations 0.01 0.00 n 0.01 43.0 n
Other soybean products 0.05 0.01 0.03 0.08 22.0 0.1
Nuts and products 0.08 0.05 -0.03 0.19 67.3 0.1
Peanuts 0.08 0.05 -0.03 0.18 71.3 0.1
Other nuts and products n 0.00 0.00 0.01 42.8 n
Other dried beans/seeds and products 0.07 0.01 0.05 0.09 14.4 0.1
Kangkong 0.15 0.01 0.13 0.17 6.9 0.2
Malunggay 0.33 0.02 0.30 0.36 4.7 0.5
Alugbati 0.12 0.01 0.11 0.14 7.5 0.2
Pechay 0.15 0.01 0.12 0.17 8.6 0.2
Gabi leaves 0.06 0.01 0.05 0.07 10.9 0.1
Squash fruit 0.42 0.02 0.38 0.45 4.3 0.6
Carrot and other yellow vegetables 0.25 0.01 0.22 0.28 5.7 0.4
Tomatoes 0.34 0.03 0.28 0.39 7.8 0.5
Mango (green, semi-ripe, and ripe) 0.09 0.02 0.05 0.12 20.1 0.1
Papaya (semi-ripe and ripe) 0.04 0.01 0.03 0.06 18.1 0.1
Citrus fruits 0.13 0.01 0.11 0.16 10.7 0.2
Others 0.07 0.02 0.04 0.10 23.5 0.1
Other Fruits 1.17 0.05 1.07 1.26 4.0 1.7
Bananas 0.79 0.04 0.72 0.86 4.6 1.2
Watermelon 0.02 0.01 n 0.03 37.9 n
Melon n 0.00 n 0.01 53.2 n
Jackfruit 0.02 0.01 0.01 0.03 27.1 n
Pineapple 0.02 n 0.01 0.03 21.6 n
Young coconut 0.03 0.01 0.01 0.04 26.1 n
Kaimito n n n n 99.8 n
All other fruits 0.29 0.02 0.24 0.33 8.0 0.4
Other Vegetables 3.91 0.07 3.78 4.05 1.8 5.8
Eggplant 0.48 0.02 0.44 0.51 4.1 0.7
String beans 0.43 0.02 0.40 0.47 3.9 0.6
Abitsuelas 0.05 0.01 0.04 0.06 11.5 0.1
Other fresh leguminous pods 0.06 0.01 0.05 0.07 10.2 0.1
Jackfruit (unripe) 0.09 0.01 0.06 0.12 15.7 0.1
Gourds (bottle and sponge) 0.22 0.01 0.19 0.25 6.3 0.3
Green papaya 0.20 0.02 0.17 0.23 7.7 0.3
Cabbage 0.20 0.01 0.18 0.22 6.0 0.3
Ginger 0.15 0.01 0.13 0.17 6.4 0.2
Ampalaya (bitter gourd) fruit 0.26 0.02 0.22 0.29 6.4 0.4
Sayote (fruit) 0.18 0.02 0.14 0.21 10.1 0.3
Okra 0.22 0.01 0.20 0.23 4.4 0.3
Gabi stalk 0.04 0.01 0.03 0.05 12.1 0.1
Onion 0.52 0.01 0.50 0.55 2.4 0.8
Garlic 0.31 0.01 0.29 0.32 3.3 0.5

Bamboo shoot 0.07 0.01 0.05 0.09 12.4 0.1
Pepper (all variety) 0.14 0.01 0.13 0.16 5.6 0.2
Banana heart 0.08 0.01 0.07 0.10 10.1 0.1
Cooked mixed vegetables 0.01 0.00 n 0.01 59.5 n
Canned and processed fruits/veg.(as fresh) 0.32 0.04 0.24 0.41 13.5 0.5
Fruit juices 0.05 0.01 0.03 0.07 19.6 0.1
(as fresh) 0.04 0.01 0.02 0.06 23.4 0.1
(as fresh) 0.23 0.04 0.15 0.30 16.6 0.3
MISCELLANEOUS 5.03 0.12 4.79 5.28 2.4 7.4

Salt 0.17 0.01 0.15 0.19 6.3 0.2
Coffee 2.29 0.05 2.19 2.38 2.1 3.4
Tuba 0.03 0.01 0.01 0.04 26.5 n
Vinegar 0.22 0.01 0.19 0.24 5.9 0.3
Vetsin 0.11 0.01 0.10 0.12 5.5 0.2
Alcoholic beverages 0.41 0.09 0.24 0.58 20.8 0.6
Other beverages 0.48 0.04 0.41 0.55 7.6 0.7
Soups 0.02 0.01 0.01 0.03 25.0 n
Condiments and spices 0.51 0.05 0.42 0.60 8.8 0.8
Others 0.28 0.01 0.25 0.30 5.3 0.4
TOTAL FOOD COST 67.74 0.75 66.26 69.21 1.1 100.0

Appendix 41. Mean one-day per capita food cost and percent contribution to total food cost by
PHILIPPINES
Food Group/Sub-Group One-day peso % of total
value of food food cost
ENERGY-GIVING FOOD
Cereals and Cereal Products 21.17 31.3
Rice and Rice Products 14.87 22.0
Corn and Corn Products 0.92 1.4
Other Cereal Products 5.40 8.0
Starchy Roots and Tubers 0.67 1.0
Sugars and Syrups 1.43 2.1
Fats and Oils 1.91 2.8
BODY-BUILDING FOOD
Fish, Meat, and Poultry 23.83 35.2
Fish and Fish Products 10.69 15.8
Meat and Meat Products 9.34 13.8
Poultry 3.80 5.6
Eggs 2.00 3.0
Milk and Milk Products 2.84 4.2
Whole Milk 0.05 0.1
Milk Products 2.76 4.1
Dried Beans, Nuts and Seeds 0.81 1.2
Vegetables 2.51 3.7
Green, Leafy and Yellow Veg. 1.98 2.9
Other Vegetables 0.53 0.8
Fruits 5.54 8.2
Vitamin C-Rich Fruits 1.31 1.9
Other Fruits 4.23 6.2
7.4
MISCELLANEOUS 5.03
Beverages 3.72 5.5
Condiments and Spices 1.04 1.5
Others 0.28 0.4
TOTAL FOOD COST 67.74 100.0

Appendix 42. Mean one-day per capita food cost and percent contribution to total food cost by
RURAL URBAN
% %
Food Group/Sub-Group One-day peso One-day peso
of total of total
value of food value of food
food cost food cost
ENERGY-GIVING FOOD
Rice and Rice Products 14.82 25.2 14.92 19.1
Corn and Corn Products 1.25 2.1 0.52 0.7
Sugars and Syrups 1.24 2.1 1.65 2.1
Fats and Oils 1.53 2.6 2.34 3.0
BODY-BUILDING FOOD
Fish and Fish Products 10.05 17.1 11.43 14.7
Meat and Meat Products 6.23 10.6 12.47 16.0
Poultry 2.75 4.7 5.39 6.9
Eggs 1.84 3.1 2.17 2.8
Whole Milk 1.90 3.2 3.19 4.1
Milk Products 0.18 0.3 0.50 0.6
Vegetables 6.24 10.6 6.69 8.6
Green, Leafy and Yellow Veg. 2.04 3.5 1.91 2.4
Other Vegetables 4.20 7.2 4.79 6.1
Fruits 1.20 2.0 2.04 2.6
Other Fruits 0.91 1.6 1.66 2.1

Beverages 3.08 5.2 4.47 5.7
Condiments and Spices 0.90 1.5 1.13 1.4
Others 0.26 0.4 0.34 0.4
TOTAL FOOD COST 58.75 100.0 77.97 100.0

Appendix 43. Mean one-day per capita food cost and percent contribution to total food cost by food group and region: Philippines, 2015
240
NCR CAR Ilocos Region Cagayan Valley Central Luzon

Food Group/Sub-Group One-day One-day One-day One-day One-day
peso value % peso value % peso value % peso value % peso value %
of food of food of food of food of food
ENERGY-GIVING FOOD
Fats and Oils 3.53 3.5 1.39 2.0 1.48 2.3 1.34 1.9 1.52 2.3
BODY-BUILDING FOOD
Poultry 8.53 8.6 6.79 9.5 3.46 5.5 4.06 5.9 4.14 6.2
Eggs 2.42 2.4 1.66 2.3 2.17 3.4 2.31 3.3 2.11 3.1
Whole Milk 4.53 4.6 2.37 3.3 1.78 2.8 2.65 3.8 2.75 4.1
Milk Products 0.80 0.8 0.31 0.4 0.14 0.2 0.20 0.3 0.19 0.3
Vegetables 7.65 7.7 7.64 10.7 7.70 12.2 8.16 11.8 6.49 9.7
Fruits 2.46 2.5 1.99 2.8 1.25 2.0 1.50 2.2 1.87 2.8
Other Fruits 2.02 2.0 1.52 2.1 1.13 1.8 1.28 1.8 1.46 2.2
MISCELLANEOUS 7.51 7.5 4.67 6.6 4.31 6.8 5.49 7.9 5.24 7.8
Beverages 5.70 5.7 3.57 5.0 2.93 4.6 3.84 5.6 3.69 5.5
Others 0.41 0.4 0.42 0.6 0.36 0.6 0.70 1.0 0.53 0.8
TOTAL FOOD COST 99.51 100.0 71.15 100.0 63.17 100.0 69.21 100.0 67.26 100.0
CALABARZON MIMAROPA Bicol Western Visayas

One-day peso One-day peso One-day peso One-day peso

% % % %
ENERGY-GIVING FOOD
Fats and Oils 2.41 3.1 1.40 2.2 2.52 4.5 1.15 1.8
BODY-BUILDING FOOD
Poultry 4.89 6.4 1.99 3.1 2.29 4.1 3.76 6.0
Eggs 2.54 3.3 1.58 2.5 1.37 2.5 1.93 3.1
Whole Milk 2.67 3.5 0.77 1.2 2.37 4.3 2.10 3.3
Milk Products 0.71 0.9 0.55 0.9 0.35 0.6 0.23 0.4

Vegetables 7.15 9.3 6.40 10.1 4.76 8.6 6.73 10.7
Fruits 2.50 3.3 1.29 2.0 1.56 2.8 1.26 2.0
Other Fruits 1.95 2.5 0.98 1.5 0.88 1.6 1.01 1.6
MISCELLANEOUS 6.07 7.9 4.69 7.4 4.44 8.0 5.15 8.2
Beverages 4.26 5.5 3.81 6.0 3.34 6.0 3.91 6.2
Others 0.33 0.4 0.23 0.4 0.39 0.7 0.22 0.4
TOTAL FOOD COST 76.87 100.0 63.66 100.0 55.61 100.0 63.02 100.0
241
242
Central Visayas Eastern Visayas Zamboanga Peninsula Northern Mindanao

% % % %
ENERGY-GIVING FOOD
Fats and Oils 1.50 2.6 1.95 2.8 2.28 3.8 1.30 2.5
BODY-BUILDING FOOD
Poultry 2.68 4.7 2.89 4.2 3.40 5.7 2.54 4.9
Eggs 1.58 2.8 1.87 2.7 1.40 2.4 1.65 3.2
Whole Milk 2.41 4.2 3.17 4.6 1.90 3.2 2.07 4.0
Milk Products 0.28 0.5 0.11 0.2 0.14 0.2 0.11 0.2
Vegetables 5.36 9.3 4.71 6.8 6.28 10.6 5.78 11.1
Fruits 0.96 1.7 1.22 1.8 0.89 1.5 0.96 1.8
Other Fruits 0.80 1.4 1.04 1.5 0.69 1.2 0.91 1.8
MISCELLANEOUS 4.08 7.1 4.65 6.7 4.46 7.5 4.21 8.1
Beverages 3.22 5.6 3.56 5.1 3.27 5.5 3.43 6.6
Others 0.15 0.3 0.18 0.3 0.10 0.2 0.13 0.3
TOTAL FOOD COST 57.38 100.0 69.10 100.0 59.18 100.0 52.00 100.0
Davao SOCCSKSARGEN ARMM Caraga

One-day peso One-day peso One-day peso One-day peso

% % % %
ENERGY-GIVING FOOD
Fats and Oils 1.19 2.1 1.25 2.2 1.78 3.7 0.97 1.7
BODY-BUILDING FOOD
Poultry 2.54 4.4 2.53 4.4 0.53 1.1 1.98 3.5
Eggs 2.02 3.5 1.93 3.3 1.25 2.6 2.18 3.9
Whole Milk 1.51 2.6 1.67 2.9 0.96 2.0 1.36 2.4
Milk Products 0.03 0.0 0.08 0.1 0.00 0.0 0.05 0.1

Vegetables 5.65 9.8 6.89 11.9 4.55 9.5 5.82 10.4
Fruits 0.58 1.0 1.30 2.2 1.12 2.3 1.09 1.9
Other Fruits 0.51 0.9 0.90 1.6 0.95 2.0 0.87 1.6
MISCELLANEOUS 3.07 5.3 3.57 6.2 3.64 7.6 3.37 6.0

Beverages 2.50 4.3 2.58 4.4 2.65 5.5 2.58 4.6
Others 0.08 0.1 0.14 0.2 0.06 0.1 0.05 0.1
TOTAL FOOD COST 57.58 100.0 57.93 100.0 48.03 100.0 56.01 100.0
243
Appendix 44. Mean one-day per capita food cost and percent contribution to total food cost by food group and wealth quintile: Philippines, 2015
244

Food Group/Sub-Group One-day peso One-day peso One-day peso One-day peso One-day peso
% % % % %
value of food value of food value of food value of food value of food
ENERGY-GIVING FOOD
Fats and Oils 1.14 2.5 1.56 2.9 1.66 2.7 2.30 2.9 2.87 2.9
BODY-BUILDING FOOD
Poultry 1.04 2.3 1.81 3.4 3.20 5.2 5.49 7.0 8.30 8.3
Eggs 1.19 2.6 1.72 3.2 2.09 3.4 2.31 3.0 2.61 2.6
Whole Milk 0.77 1.7 1.51 2.8 2.00 3.3 3.12 4.0 5.06 5.0
Milk Products 0.06 0.1 0.13 0.2 0.18 0.3 0.41 0.5 0.89 0.9
Vegetables 5.34 11.9 5.63 10.6 5.99 9.8 6.80 8.7 8.53 8.5
Fruits 0.69 1.5 0.85 1.6 1.14 1.9 1.83 2.3 3.45 3.4
Other Fruits 0.55 1.2 0.68 1.3 0.93 1.5 1.48 1.9 2.67 2.7
MISCELLANEOUS 3.65 8.1 4.20 7.9 4.57 7.5 5.81 7.4 6.82 6.8
Beverages 2.82 6.3 3.15 5.9 3.51 5.7 4.11 5.3 4.92 4.9
Others 0.14 0.3 0.24 0.5 0.24 0.4 0.36 0.5 0.51 0.5
TOTAL FOOD COST 45.00 100.0 53.30 100.0 61.33 100.0 77.99 100.0 100.32 100.0
Appendix 45. Mean one-day per capita energy and nutrient intake, and proportion of
households meeting 100% REI and EAR for nutrients: Philippines, 2015
Proportion of Households Meeting
Energy and Nutrients Mean
100% REI and EAR for Nutrients
Protein (g) 57.6 59.6
Iron (mg) 9.7 9.2
Calcium (g) 0.41 16.0
Niacin (mg) 19.0 85.1
Appendix 46. Mean one-day per capita energy and nutrient intake, and proportion of
households meeting 100% REI and EAR of nutrients by place of residence:
Philippines, 2015
Rural Urban
Energy and Proportion of Proportion of
Nutrients Households Meeting Households Meeting
Mean Mean
100% REI and EAR of 100% REI and EAR of
Nutrients Nutrients
Energy (kcal) 1863 32.8 1866 28.9
Protein (g) 55.5 57.3 60.0 62.1
Iron (mg) 9.4 9.1 0.40 9.3
Calcium (g) 0.43 17.9 10.0 13.9
Vitamin A (mcg RE) 450.9 22.2 594.0 28.1
Vitamin C (mg) 47.5 34.7 42.7 30.0
Thiamin (mg) 0.80 30.2 0.90 36.7
Riboflavin (mg) 0.69 17.4 0.81 22.9
Niacin (mg) 18.5 83.5 19.6 87.0

Appendix 47. Mean one- day per capita energy and nutrient intake and proportion of
households meeting 100% REI and EAR for nutrients by wealth quintile:
Philippines, 2015
ENERGY/NUTRIENTS
Wealth Quintile Energy Protein Iron Calcium Vitamin A Vitamin C Thiamin Riboflavin Niacin
(kcal) (g) (mg) (g) (mcg RE) (mg) (mg) (mg) (mg)
Poorest
Mean Intake 1762.4 48.6 8.4 0.4 333.8 48.5 0.7 0.6 16.4
Prop’n of HH 29.3 47.2 8.7 14.9 16.8 36.2 23.7 10.6 75.5
Poor
Mean Intake 1793.9 52.6 8.9 0.4 353.8 42.6 0.8 0.6 17.6
Prop’n of HH 29.6 54.2 7.5 15.7 18.6 31.3 27.8 14.4 81.8
Middle
Mean Intake 1842.1 56.0 9.5 0.4 533.7 40.9 0.8 0.7 18.6
Prop’n of HH 29.2 56.3 8.3 15.7 23.0 28.5 29.3 18.0 86.2
Rich
Mean Intake 1890.1 60.5 10.1 0.4 592.6 40.2 0.9 0.8 19.8
Prop’n of HH 32.0 65.6 9.7 15.6 29.2 29.9 39.0 24.9 89.1
Richest
Mean Intake 2000.2 68.6 11.2 0.4 740.7 53.4 1.0 0.9 22.1
Prop’n of HH 34.7 73.9 11.7 18.2 37.0 37.6 45.8 31.7 92.5
* 100% RENI
Using PDRI 2015

Appendix 48. Mean one-day per capita energy and nutrient intake and percent contribution of
food group to energy and nutrient intake per capita: Philippines 2015
Energy Protein Fats
ENERGY-GIVING FOOD
Cereals and Cereal Products 1271 68.1 27.3 47.5 6 15.5
Rice 1024 54.9 21.3 37.0 1 3.8
Ordinary 1017 54.5 21.1 36.7 1 3.7
Special 5 0.3 0.1 0.3 n 0.1
Glutinous 2 0.1 n 0.1 n n
Rice Products 15 0.8 0.2 0.4 n 0.2
Noodles (bihon) 8 0.4 0.1 0.2 n n
Rice cakes 5 0.2 0.1 0.1 n n
Others 3 0.2 0.1 0.1 n 0.1
Corn 71 3.8 1.6 2.8 n 0.7
Milled 69 3.7 1.6 2.7 n 0.6
On the cob 2 0.1 n 0.1 n n
Others n n n n n n
Corn products 2 0.1 n n n 0.2
Others 2 0.1 n n n 0.2
Other Cereal Products 158 8.5 4.1 7.2 4 10.6
Pandesal (as flour) 34 1.8 1.0 1.8 n 1.1
Bread (as flour) 41 2.2 1.2 2.1 1 1.7
Cookies/biscuits (as flour) 18 1.0 0.3 0.5 1 1.8
Cakes/pastries (as flour) 11 0.6 0.2 0.3 n 0.9
Noodles 45 2.4 1.2 2.0 2 4.6
Flour (in own form) 2 0.1 0.1 0.1 n n
Others 9 0.5 0.2 0.3 n 0.5
Starchy Roots and Tubers 13 0.7 0.2 0.3 n 0.2
Sweet potatoes, tubers and products 2 0.1 n n n n
Potatoes and products 3 0.2 0.1 0.1 n 0.2
Cassava and products 5 0.3 n n n n
Others 2 0.1 n 0.1 n n
Sugars and Syrups 42 2.3 n 0.1 n 0.2
Sugars 32 1.7 n n n n
Refined 8 0.4 0.0 0.0 n n
Second class 6 0.3 0.0 0.0 n n
Brown 17 0.9 n n n n
Crude n n n n n n
Jams and Sweet 2 0.1 n 0.1 n 0.2
Softdrinks 7 0.4 0.0 0.0 n n
Fats and Oils 114 6.1 0.4 0.7 12 31.6
Cooking oil (vegetable) 90 4.8 0.0 0.0 10 25.7
Coconut (as fat) 17 0.9 0.3 0.4 2 4.2
Coconut grated (as fat) 3 0.2 n 0.1 n 0.7
Coconut gata (as fat) 13 0.7 0.2 0.4 1 3.4
Pork drippings and lard 1 0.1 n n n 0.4
Margarine 1 n n n n 0.2
Peanut butter 1 0.1 0.1 0.1 n 0.2
Other fats and oils 3 0.2 0.1 0.1 n 0.8
BODY-BUILDING FOOD
Fish, Meat, and Poultry 245 13.2 22.8 39.6 16 42.3
Fresh fish 40 2.1 7.2 12.6 1 3.0
Tulingan 4 0.2 0.8 1.4 n 0.2
Bangus 9 0.5 1.2 2.2 n 1.0
Galunggong 5 0.2 0.9 1.6 n 0.2

Energy Protein Fats
Dilis buo 1 0.1 0.2 0.4 n 0.1
Alumahan 1 n 0.2 0.3 n 0.1
Tamban 3 0.1 0.4 0.8 n 0.3
Dalagang bukid 1 0.1 0.2 0.4 n 0.1
Sapsap 1 n 0.2 0.3 n n
Bisugo 1 n 0.1 0.2 n n
Tilapya 5 0.3 0.8 1.5 n 0.5
Albakora/Tambakol 2 0.1 0.4 0.7 n 0.1
Hasa-hasa 1 n 0.1 0.2 n n
Lapu-lapu n n n 0.1 n n
Matangbaka 2 0.1 0.4 0.8 n 0.1
Maya-maya n n n 0.1 n n
Silinyasi/Tunsoy n n n n n n
Tanigi n n n 0.1 n n
Other fresh fish and cooked fish recipes 5 0.3 1.0 1.8 n 0.2
Dried fish (as fresh fish) 10 0.5 1.9 3.3 n 0.6
Processed fish 12 0.6 1.3 2.2 1 1.7
Bagoong (as fresh fish) 1 0.1 0.3 0.4 n 0.1
Patis n n n 0.1 n n
Canned fish, sardines, etc. (as fresh fish) 10 0.5 0.8 1.3 1 1.5
Smoked fish (all tinapa type) 1 0.1 0.2 0.4 n 0.1
Crustaceans and molluscs 5 0.2 0.8 1.4 n 0.2
Shrimp (all types) 1 0.1 0.3 0.5 n n
Crabs 1 n 0.1 0.2 n 0.1
Squid/octopus 1 0.1 0.2 0.4 n n
Tahong (mussels) 1 n n 0.1 n 0.1
Others n 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 n n
Fresh meat 104 5.6 5.3 9.2 9 23.5
Pork 98 5.2 4.4 7.7 9 22.8
Beef 5 0.3 0.7 1.2 n 0.6
Carabeef n n 0.1 0.2 n n
Other fresh meat n n 0.1 0.1 n n
Organ meat 5 0.3 0.7 1.2 n 0.4
Pig 3 0.1 0.4 0.7 n 0.1
Cow 1 n 0.1 0.1 n 0.1
Carabao n n n n n n
Chicken and other poultry 2 0.1 0.2 0.4 n 0.1
Other organ meats n n n n n n
Processed meat (as fresh) 40 2.1 1.9 3.4 3 8.3
Popular processed meat (as fresh meat) 39 2.1 1.9 3.2 3 8.0
Canned (as fresh meat) 1 0.1 0.1 0.1 n 0.2
Cooked meat recipes n n n n n 0.1
Poultry 31 1.6 3.6 6.3 2 4.6
Chicken 30 1.6 3.5 6.1 2 4.5
Other fowls 1 n 0.1 0.1 n 0.1
Others n n n n n n
Eggs 25 1.4 1.9 3.4 2 4.5
Hen's eggs 24 1.3 1.8 3.2 2 4.2
Duck's eggs 1 0.1 0.1 0.2 n 0.2
Other eggs n n n n n n

Energy Protein Fats

Milk and Milk Products 24 1.3 1.1 1.9 1 3.1
Fresh whole milk n n n n n n
Evaporated filled/ recombined/whole milk 1 n n 0.1 n 0.1
Powdered milk (as whole milk) 21 1.1 1.0 1.7 1 2.6
Infant formula 5 0.3 0.2 0.3 n 0.5
Whole/full cream 3 0.1 0.1 0.2 n 0.2
Filled 13 0.7 0.7 1.2 1 1.8
Skimmed 1 n n 0.1 n n
Condensed milk (as whole milk) n n n n n n
Milk products (as whole milk) 2 0.1 0.1 0.2 n 0.4
Cheese 1 n n 0.1 n 0.2
Other milk products 1 0.1 n 0.1 n 0.2
Dried Beans, Nuts and Seeds 17 0.9 1.0 1.8 n 0.4

Mung beans and products 11 0.6 0.7 1.2 n 0.1
Soybeans and products 4 0.2 0.2 0.4 n 0.1
Soy sauce 3 0.1 0.1 0.2 n n
Other soybean products 1 n 0.1 0.1 n 0.1
Nuts and products 1 n n 0.1 n 0.1
Peanuts 1 n n 0.1 n 0.1
Other dried beans/seeds and products 2 0.1 0.1 0.2 n n
Green, Leafy and Yellow Vegetables 13 0.7 0.8 1.3 n 0.5
Green, leafy vegetables 8 0.4 0.6 1.0 n 0.4
Sweet potato tops 1 0.1 0.1 0.1 n n
Kangkong 1 n 0.1 0.1 n n
Malunggay 3 0.2 0.2 0.3 n 0.2
Alugbati n n n 0.1 n n
Pechay n n n 0.1 n n
Gabi leaves 1 n n 0.1 n n
Other green, leafy and cooked veg. 2 0.1 0.1 0.2 n 0.1
Squash fruit 5 0.2 0.1 0.3 n 0.1
Carrot and other yellow vegetables 1 n n n n n
Vitamin C-Rich Fruits 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) 1 n 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 44 2.3 1.2 2.1 n 0.8
Other fruits 20 1.1 0.2 0.4 n 0.4
Bananas 17 0.9 0.2 0.3 n 0.2
Melon n n n n n n
Kaimito n n n n n n
All other fruits 3 0.1 n 0.1 n 0.1
Other vegetables 22 1.2 0.9 1.6 n 0.4
Eggplant 3 0.2 0.1 0.2 n n
String beans 3 0.2 0.3 0.4 n n
Abitsuelas n n n n n n
Other fresh leguminous pods 1 n n 0.1 n n

Energy Protein Fats

Jackfruit (unripe) 1 n n n n n
Gourds (bottle and sponge) 1 0.1 n 0.1 n n
Green papaya 1 0.1 0.1 0.1 n n
Cabbage 1 n n 0.1 n n
Ginger n n n n n n
Ampalaya (bitter gourd) fruit 1 n n 0.1 n n
Sayote fruit 1 n n 0.0 n n
Okra 1 0.1 0.1 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 n n n n 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 n 0.1 n n
Canned and processed fruits and vegetables (as fresh) 2 0.1 n 0.1 n n
Other canned and processed fruits (as fresh) n n n n n n
Canned and processed vegetables (as fresh) 1 0.1 n n n n
MISCELLANEOUS 52 2.8 0.7 1.3 n 0.7

Salt 5 0.3 0.0 0.0 0 0.0
Coffee 25 1.3 0.4 0.7 n 0.2
Tuba n 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 n
Cacao and chocolate-based beverages 6 0.3 0.2 0.3 n 0.4
Other beverages 6 0.3 n 0.1 n n
Soups n n n n n n
Condiments and spices 3 0.2 n n n n
TOTAL INTAKE 1865 100.0 57.6 100.0 39 100.0

Food Group/Sub-Group (320g) (9.7mg) (517.8mcg RE)
ENERGY-GIVING FOOD
Cereals and Cereal Products 277 86.5 4.4 45.9 29.5 5.7
Rice 231 72.2 2.9 29.6 n n
Ordinary 230 71.7 2.9 29.4 n n
Special 1 0.4 n 0.1 n n
Glutinous n 0.1 n 0.1 n n
Rice Products 3 1.1 0.1 0.8 0.2 n
Noodles (bihon) 2 0.5 n 0.4 0.0 n
Rice cakes 1 0.3 n 0.4 n n
Others 1 0.2 n n 0.2 n
Corn 16 4.9 0.1 1.3 1.1 0.2
Milled 15 4.7 0.1 1.2 1.0 0.2
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 0.1 0.6 0.1
Others n 0.1 n 0.1 0.6 0.1
Other Cereal Products 26 8.2 1.4 14.0 27.5 5.3
Pandesal (as flour) 6 2.0 0.3 3.2 0.0 0.0
Bread (as flour) 7 2.3 0.4 3.7 4.6 0.9
Cookies/biscuits (as flour) 3 0.8 0.1 0.7 1.9 0.4
Cakes/pastries (as flour) 2 0.6 0.1 0.9 3.2 0.6
Noodles 6 1.9 0.5 4.7 16.5 3.2
Flour (in own form) n 0.1 n 0.2 0.0 0.0
Others 1 0.5 0.1 0.6 1.3 0.3
Starchy Roots and Tubers 3 0.9 0.1 1.1 0.7 0.1
Sweet potatoes, tubers and products 1 0.2 n 0.1 0.4 0.1
Potatoes and products 1 0.2 n 0.4 0.2 n
Cassava and products 1 0.4 n 0.4 n n
Sugars and Syrups 10 3.2 n 0.3 0.2 n
Sugars 8 2.5 n 0.2 0.0 0.0
Refined 2 0.6 n n 0.0 0.0
Second class 2 0.5 n n 0.0 0.0
Brown 4 1.4 n 0.2 0.0 0.0
Crude n n n n 0.0 0.0
Jams and Sweet n 0.1 n 0.1 0.2 n
Softdrinks 2 0.6 n n 0.0 0.0
Sherbet, ice drop, ice candy, etc. n N n n 0.0 0.0
Fats and Oils n 0.1 0.1 0.9 3.6 0.7
Cooking oil (vegetable) n n n n 1.8 0.3
Coconut (as fat) n 0.1 0.1 0.8 0.0 0.0
Coconut grated (as fat) n 0.1 n 0.2 0.0 0.0
Coconut gata (as fat) n n 0.1 0.6 0.0 0.0
Pork drippings and lard n n n 0.0 0.0 0.0
Butter (as fat) 0 0.0 n n 0.1 n
Margarine n n n n 1.0 0.2
Peanut butter n n n n 0.0 0.0
Other fats and oils n n n n 0.7 0.1
BODY-BUILDING FOOD
Fish, Meat, and Poultry 2 0.5 2.0 20.2 293.0 56.6
Fresh fish n n 0.4 4.0 32.0 6.2
Tulingan 0 0.0 n 0.4 3.0 0.6
Bangus 0 0.0 0.1 0.8 8.6 1.7
Galunggong 0 0.0 0.1 0.6 2.8 0.5
Dilis buo n n n 0.2 1.1 0.2

Alumahan 0 0.0 n 0.1 0.2 n
Tamban n 0.0 n 0.4 0.7 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 0.4 0.1
Tilapya 0 0.0 n 0.4 3.0 0.6
Albakora/Tambakol 0 0.0 n 0.2 2.2 0.4
Balila/Espada 0 0.0 n n n n
Hasa-hasa 0 0.0 n 0.1 0.6 0.1
Lapu-lapu 0 0.0 n n n n
Matangbaka 0 0.0 n 0.2 3.1 0.6
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 n n
Tanigi 0 0.0 n n 0.7 0.1
Other fresh fish and cooked fish recipes n n n 0.5 4.7 0.9
Dried fish (as fresh fish) n n 0.2 1.6 5.3 1.0
Processed fish n 0.1 0.2 1.9 8.6 1.7
Bagoong (as fresh fish) 0 0.0 0.1 1.1 1.9 0.4
Patis n n n 0.4 n n
Canned fish, sardines, etc. (as fresh fish) n 0.1 n 0.2 4.3 0.8
Smoked fish (all tinapa type) n n n 0.2 2.4 0.5
Crustaceans and molluscs n n 0.2 1.6 15.1 2.9
Shrimp (all types) n n 0.1 0.7 2.2 0.4
Crabs n n n 0.1 5.6 1.1
Squid/octopus 0 0.0 n 0.2 3.3 0.6
Tahong (mussels) n n n 0.1 1.5 0.3
Others n n n 0.2 0.9 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 1.5 0.3
Cooked/Mixed shellfish dishes 0 0.0 n 0.0 0.0 0.0
Fresh meat n n 0.4 4.1 17.4 3.4
Pork n n 0.3 3.1 15.5 3.0
Beef n n 0.1 0.8 0.9 0.2
Carabeef 0 0.0 n 0.1 0.7 0.1
Other fresh meat 0 0.0 n n 0.3 0.1
Organ meat n 0.1 0.3 2.8 200.1 38.6
Pig n n 0.2 2.1 117.5 22.7
Cow n n n 0.2 5.2 1.0
Carabao n n n n 1.9 0.4
Chicken and other poultry n n n 0.4 69.9 13.5
Other organ meats n n n n 0.9 0.2
Organ meat recipes (as fresh) n n n 0.1 0.1 0.0
Liver spread n n n n 4.6 0.9
Processed meat (as fresh) 1 0.2 0.2 2.1 7.1 1.4
Popular processed meat (as fresh meat) 1 0.2 0.2 2.0 7.0 1.4
Canned (as fresh meat) n n n 0.1 0.1 n
Poultry n n 0.2 2.2 7.3 1.4
Chicken n n 0.2 2.2 7.1 1.4
Other fowls 0 0.0 n 0.1 0.2 n
Others n 0.0 n n n n
Eggs n 0.1 0.4 4.5 47.7 9.2
Hen's eggs n 0.1 0.4 4.3 44.5 8.6
Duck's eggs n n n 0.2 2.9 0.6
Other eggs n n n n 0.4 0.1

Milk and Milk Products 2 0.7 0.1 1.3 29.0 5.6
Fresh whole milk n n n n 0.1 n
Evaporated filled/ recombined/whole milk n n n n 0.7 0.1
Powdered milk (as whole milk) 2 0.6 0.1 1.2 26.0 5.0
Infant formula 1 0.2 0.1 0.7 4.0 0.8
Whole/full cream n 0.1 n 0.4 2.1 0.4
Filled 1 0.3 n 0.1 19.1 3.7
Skimmed n n n 0.1 0.7 0.1
Condensed milk (as whole milk) n n n n 0.2 n
Milk products (as whole milk) n 0.1 n 0.1 1.9 0.4
Cheese n n n n 1.3 0.2
Other milk products n 0.1 n n 0.6 0.1
Dried Beans, Nuts and Seeds 3 0.9 0.4 3.8 0.7 0.1
Mung beans and products 2 0.6 0.2 1.7 0.2 n
Soybeans and products 1 0.2 0.2 1.8 0.2 n
Soy sauce 1 0.2 0.2 1.6 0.0 n
Soybean milk preparations n n n n 0.2 n
Other soybean products n n n 0.1 n n
Nuts and products n n n n n n
Peanuts n n n n n n
Other nuts and products n n n n 0.0 0.0
Other dried beans/seeds and products n 0.1 n 0.4 0.3 0.1
Green, Leafy and Yellow Vegetables 2 0.7 0.8 8.2 77.8 15.0
Green, leafy vegetables 1 0.3 0.7 7.0 57.1 11.0
Sweet potato tops n 0.1 0.1 1.0 5.7 1.1
Kangkong n n 0.1 1.0 4.5 0.9
Malunggay n 0.1 0.1 1.5 20.6 4.0
Alugbati n n 0.1 1.1 4.9 0.9
Pechay n n 0.1 0.6 1.8 0.3
Gabi leaves n n n 0.4 5.1 1.0
Other green, leafy and cooked veg. n 0.1 0.2 1.6 14.7 2.8
Squash fruit 1 0.3 0.1 0.7 7.6 1.5
Carrot and other yellow vegetables n 0.1 n 0.4 13.1 2.5
Vitamin C-Rich Fruits 1 0.2 0.1 0.8 2.6 0.5
Tomatoes n 0.1 n 0.5 1.6 0.3
Mango (green, semi-ripe, and ripe) n n n 0.1 0.6 0.1
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 n n 0.1 n n
Other Fruits and Vegetables 9 2.8 0.6 6.4 8.1 1.6
Other fruits 5 1.4 0.2 1.5 2.4 0.5
Bananas 4 1.2 0.1 1.2 2.1 0.4
Melon n n n n 0.1 n
Young coconut n n n n 0.0 0.0
Kaimito n n n n n n
All other fruits n 0.2 n 0.3 0.1 n
Other vegetables 4 1.3 0.4 4.6 5.5 1.1
Eggplant 1 0.2 0.1 0.6 0.6 0.1
String beans 1 0.2 0.1 0.7 1.6 0.3
Abitsuelas n n n 0.1 0.2 n
Other fresh leguminous pods n n n 0.1 0.3 0.1



Jackfruit (unripe) n n n 0.1 n n
Gourds (bottle and sponge) n 0.1 n 0.4 0.1 n
Green papaya n 0.1 n 0.2 0.0 0.0
Cabbage n n n 0.2 n n
Ginger n n n 0.2 0.0 0.0
Ampalaya (bitter gourd) fruit n n n 0.3 0.6 0.1
Sayote fruit n 0.1 n 0.2 0.1 n
Okra n 0.1 n 0.3 0.4 0.1
Gabi stalk n n n 0.2 0.2 n
Onion n 0.2 n 0.3 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 0.8 0.2
Banana heart n n n 0.1 0.4 0.1
All other vegetables n 0.1 n 0.5 0.1 n
Canned and processed fruits and vegetables (as fresh) n 0.1 n 0.2 0.3 n
Canned and processed vegetables (as fresh) n 0.1 n 0.2 0.2 n
MISCELLANEOUS 11 3.4 0.6 6.6 25.1 4.9

Salt 1 0.4 0.2 2.3 0.0 0.0
Coffee 6 1.8 n 0.3 n n
Tuba n n n n 0.0 0.0
Vinegar n n n 0.3 0.0 0.0
Vetsin n n n 0.0 0.0 0.0
Alcoholic beverages n n n n 0.0 0.0
Cacao and chocolate-based beverages 1 0.3 0.3 2.7 18.5 3.6
Other beverages 1 0.4 n 0.5 2.3 0.4
Soups n n n n n n
Condiments and spices n 0.2 n 0.2 4.1 0.8
Others 1 0.2 n 0.3 0.1 n
TOTAL INTAKE 320 100.0 9.7 100.0 517.8 100.0

ENERGY-GIVING FOOD
Rice 0.08 18.8 0.30 34.9 0.14 19.1
Ordinary 0.08 18.6 0.29 34.1 0.14 19.0
Special n 0.1 0.01 0.7 n 0.1
Glutinous n n n 0.1 n n
Rice Products n 0.3 n 0.1 n 0.2
Noodles (bihon) n 0.1 n n n n
Rice cakes n 0.1 n n n n
Others n 0.1 n 0.1 n 0.2
Corn n 0.7 0.02 2.4 0.01 1.3
Milled n 0.6 0.02 2.1 0.01 1.1
On the cob n n n 0.3 n 0.2
Others n n n n n n
Corn products n 0.1 n 0.1 n 0.3
Others n 0.1 n 0.1 n 0.3
Other Cereal Products n 6.4 0.16 19.3 0.09 11.6
Pandesal (as flour) n 0.6 0.02 2.8 0.02 2.0
Bread (as flour) 0.01 1.8 0.03 3.2 0.02 2.2
Cookies/biscuits (as flour) n 0.5 n 0.6 n 0.7
Cakes/pastries (as flour) n 0.7 n 0.5 n 0.4
Noodles 0.01 2.0 0.10 11.6 0.04 5.7
Flour (in own form) n 0.1 n n n 0.1
Others n 0.6 n 0.6 n 0.5
Starchy Roots and Tubers n 1.0 0.01 1.2 n 0.5
Sweet potatoes, tubers and products n 0.4 n 0.2 n 0.1
Potatoes and products n 0.3 n 0.5 n 0.3
Cassava and products n 0.2 n 0.2 n 0.1
Others n 0.1 n 0.3 n 0.1
Sugars and Syrups 0.01 1.9 n n n 0.4
Sugars 0.01 1.6 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 1.6 0.00 0.0 n 0.3
Crude n n n n n 0.0
Jams and Sweet n 0.2 n n n 0.1
Softdrinks n 0.1 0.00 0.0 n n
Fats and Oils n 0.4 n 0.6 n 0.2
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 0.1 n n n n
Coconut gata (as fat) n 0.1 n 0.1 n n
Pork drippings and lard n n 0.00 0.0 0.00 0.0
Margarine n n n 0.5 n 0.1
Peanut butter n 0.1 n n n n
Other fats and oils n n n n n n
BODY-BUILDING FOOD
Fresh fish 0.03 7.8 0.03 3.1 0.05 7.1
Tulingan n 0.3 0.01 1.0 0.01 1.1
Bangus n 0.7 n 0.1 0.01 0.8
Galunggong n 0.7 0.01 0.7 0.01 1.1
Dilis buo 0.01 2.7 n n n 0.2

Alumahan n 0.1 n 0.1 n 0.2
Tamban n 0.7 n n n 0.5
Dalagang bukid n 0.1 n 0.1 n 0.1
Sapsap n 0.1 n n n 0.1
Bisugo n 0.1 n n n n
Tilapya n 0.8 n 0.3 0.01 1.2
Albakora/Tambakol n 0.2 n n n 0.4
Hasa-hasa n 0.1 n 0.1 n 0.1
Lapu-lapu n n n n n n
Matangbaka n 0.2 n 0.2 n 0.5
Maya-maya n n n n n n
Silinyasi/Tunsoy n 0.1 n n n n
Tanigi n n n n n n
Other fresh fish and cooked fish recipes n 0.8 n 0.4 0.01 0.7
Dried fish (as fresh fish) 0.03 6.4 n 0.1 0.01 1.0
Processed fish 0.02 5.8 n 0.3 0.02 2.2
Bagoong (as fresh fish) 0.01 2.2 n n n 0.3
Patis n n 0.00 0.0 n n
Canned fish, sardines, etc. (as fresh fish) 0.01 3.1 n 0.1 0.01 1.7
Smoked fish (all tinapa type) n 0.3 n 0.1 n 0.2
Crustaceans and molluscs 0.02 5.9 n 0.3 0.01 1.0
Shrimp (all types) 0.01 2.4 n 0.1 n 0.3
Crabs n 0.8 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 0.01 1.4 n n n 0.1
Dried and processed (as fresh) n 0.2 n n n n
Bagoong, alamang etc. (as fresh) n 0.6 n n n 0.1
Cooked/Mixed shellfish dishes n n 0.00 0.0 0.00 0.0
Fresh meat 0.01 1.9 0.12 14.6 0.05 7.4
Pork 0.01 1.6 0.12 14.2 0.05 6.3
Beef n 0.3 n 0.3 0.01 0.8
Carabeef n n n 0.1 n 0.2
Other fresh meat n n n n n 0.2
Organ meat n 0.2 0.01 0.9 0.07 9.1
Pig n 0.1 n 0.5 0.03 3.9
Cow n 0.1 n n n 0.2
Carabao n n n n n n
Chicken and other poultry n 0.1 n 0.3 0.04 4.7
Other organ meats n n n n n 0.1
Processed meat (as fresh) 0.01 1.6 0.02 2.0 0.02 2.5
Popular processed meat (as fresh meat) 0.01 1.5 0.02 2.0 0.02 2.4
Canned (as fresh meat) n n n n n 0.1
Poultry 0.01 1.8 0.01 1.5 0.02 2.6
Chicken 0.01 1.7 0.01 1.4 0.02 2.4
Other fowls n 0.1 n n n 0.2
Others n n n n n n
Eggs 0.01 2.8 0.01 1.4 0.06 8.2
Hen's eggs 0.01 2.7 0.01 1.2 0.06 7.7
Duck's eggs n 0.1 n 0.2 n 0.5
Other eggs n n n n n 0.1

Fresh whole milk n 0.1 n n n 0.1
Evaporated filled/ recombined/whole milk n 0.4 n n n 0.3
Infant formula 0.01 1.5 n 0.5 0.01 0.9
Whole/full cream n 1.1 n 0.2 0.01 0.7
Filled 0.02 5.2 0.01 0.8 0.04 5.9
Skimmed n 0.5 n n n 0.2
Condensed milk (as whole milk) n 0.1 n 0.1 n 0.1
Milk products (as whole milk) n 0.7 n 0.4 n 0.5
Cheese n 0.3 n 0.3 n 0.3
Other milk products n 0.4 n n n 0.2
Mung beans and products n 1.0 0.02 2.1 0.01 0.8
Soybeans and products n 0.7 n 0.1 n 0.3
Soy sauce n 0.5 0.00 0.0 n 0.3
Other soybean products n 0.2 n n n n
Nuts and products n n n 0.1 n n
Peanuts n n n 0.1 n n
Other dried beans/seeds and products n 0.2 n 0.3 n 0.1
Sweet potato tops n 0.7 n 0.2 n 0.4
Kangkong n 0.5 n 0.2 n 0.5
Malunggay 0.01 2.7 0.01 0.8 0.02 2.2
Alugbati n 0.7 n 0.1 n 0.3
Pechay n 0.8 n 0.1 n 0.3
Gabi leaves n 0.5 n 0.1 n 0.3
Other green, leafy and cooked veg. 0.01 1.6 n 0.4 0.01 0.8
Squash fruit 0.01 1.5 0.01 0.7 n 0.7
Carrot and other yellow vegetables n 0.3 n 0.1 n 0.1
Vitamin C-Rich Fruits n 0.6 n 0.5 n 0.4
Tomatoes n 0.4 n 0.3 n 0.2
Mango (green, semi-ripe, and ripe) n 0.1 n 0.1 n 0.1
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 n 1.1 0.01 0.9 0.01 1.0
Bananas n 0.9 0.01 0.6 0.01 0.8
Melon n n n n n n
Kaimito n n n n n n
All other fruits n 0.2 n 0.2 n 0.2
Other vegetables 0.03 6.9 0.04 4.8 0.03 3.9
Eggplant n 0.8 0.01 1.1 n 0.6
String beans n 1.2 0.01 1.1 0.01 1.1
Abitsuelas n 0.1 n n n 0.1
Other fresh leguminous pods n 0.1 n 0.3 n 0.1


Jackfruit (unripe) n 0.3 n 0.2 n 0.1
Gourds (bottle and sponge) n 0.3 n 0.2 n 0.1
Green papaya n 0.7 n 0.2 n 0.1
Cabbage n 0.4 n 0.1 n 0.2
Ginger n n n n n n
Ampalaya (bitter gourd) fruit n 0.3 n 0.2 n 0.2
Sayote fruit n 0.3 n 0.1 n 0.1
Okra n 0.9 n 0.3 n 0.3
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 0.3 n 0.2 n 0.2
Canned and processed fruits and vegetables (as fresh) n 0.4 n 0.1 n 0.1
Canned and processed vegetables (as fresh) n 0.4 n 0.1 n 0.1
MISCELLANEOUS 0.03 6.4 0.03 3.5 0.03 4.3

Salt 0.01 2.6 0.00 0.0 0.00 0.0
Coffee n 0.7 n n 0.01 1.9
Tuba n 0.1 n n n n
Vinegar n 0.3 n n n n
Vetsin n n 0.00 n n n
Alcoholic beverages n 0.3 n n n 0.1
Cacao and chocolate-based beverages 0.01 1.5 n 3.2 0.01 1.7
Other beverages n 0.8 n n n 0.3
Soups n n n 0.1 n n
Condiments and spices n 0.1 n 0.1 n 0.1
Others n 0.1 n 0.1 n 0.1
TOTAL INTAKE 0.41 100.0 0.85 100.0 0.75 100.0

Niacin Vitamin C
Food Group/Sub-Group (19.0mg) (45.3mg)
ENERGY-GIVING FOOD
Rice 8.1 42.9 n n
Ordinary 8.0 42.3 n n
Special 0.1 0.5 0.0 0.0
Glutinous n 0.1 0.0 0.0
Rice Products n 0.1 n n
Noodles (bihon) n n n n
Rice cakes n n 0.0 0.0
Others n n 0.0 0.0
Corn 0.2 0.9 0.1 0.2
Milled 0.1 0.8 0.0 0.0
On the cob n 0.1 0.1 0.2
Others n n n n
Corn products n n 0.1 0.1
Cornstarch n n 0.0 0.0
Others n n n 0.1
Pandesal (as flour) 0.3 1.6 0.0 0.0
Bread (as flour) 0.3 1.7 n n
Cookies/biscuits (as flour) 0.1 0.4 0.0 0.0
Cakes/pastries (as flour) n 0.2 n n
Noodles 0.5 2.8 0.2 0.5
Flour (in own form) n 0.1 0.0 0.0
Others 0.1 0.3 0.1 0.2
Sweet potatoes, tubers and products n n 0.7 1.6
Potatoes and products 0.1 0.4 1.0 2.2
Cassava and products n 0.1 1.4 3.0
Others n 0.1 0.1 0.3
Sugars and Syrups n n 0.1 0.2
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 0.2
Sherbet, ice drop, ice candy, etc. 0.0 0.0 0.0 0.0
Fats and Oils n 0.2 n 0.1
Cooking oil (vegetable) 0.0 0.0 0.0 0.0
Coconut (as fat) n 0.1 n 0.1
Coconut grated (as fat) n n n 0.1
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 0.1 0.0 0.0
Other fats and oils n n 0.0 0.0
BODY-BUILDING FOOD
Fresh fish 2.6 13.8 n n
Tulingan 0.5 2.6 0.0 0.0
Bangus 0.5 2.6 0.0 0.0
Galunggong 0.4 1.9 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 0.3 0.0 0.0
Tamban 0.2 1.0 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 1.1 0.0 0.0
Albakora/Tambakol 0.3 1.3 0.0 0.0
Balila/Espada n n 0.0 0.0
Hasa-hasa n 0.2 0.0 0.0
Lapu-lapu n n 0.0 0.0
Matangbaka 0.2 0.9 0.0 0.0
Maya-maya n 0.1 0.0 0.0
Salay-salay n n 0.0 0.0
Silinyasi/Tunsoy n n n n
Tanigi n 0.1 0.0 0.0
Other fresh fish and cooked fish recipes 0.2 1.1 0.0 0.0
Dried fish (as fresh fish) 0.5 2.9 0.0 0.0
Processed fish 0.5 2.6 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) 0.4 1.9 n n
Smoked fish (all tinapa type) 0.1 0.4 n n
Crustaceans and molluscs 0.1 0.6 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 n 0.0 0.0
Dried and processed (as fresh) n n 0.0 0.0
Bagoong, alamang etc. (as fresh) n n 0.0 0.0
Cooked/Mixed shellfish dishes n n 0.0 0.0
Fresh meat 1.4 7.3 0.3 0.7
Pork 1.2 6.1 0.3 0.7
Beef 0.2 0.9 n 0.0
Carabeef n 0.1 0.0 0.0
Other fresh meat n 0.1 0.0 0.0
Organ meat 0.3 1.3 0.6 1.3
Pig 0.1 0.7 0.3 0.6
Cow n n n n
Carabao n n n n
Chicken and other poultry 0.1 0.5 0.3 0.7
Other organ meats n n 0.0 0.0
Organ meat recipes (as fresh) n n n n
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 1.6 0.0 0.0
Canned (as fresh meat) n n 0.0 0.0
Cooked meat recipes n n n 0.0
Poultry 1.3 6.7 0.4 0.8
Chicken 1.3 6.6 0.4 0.8
Other fowls n 0.1 0.0 0.0
Others n n 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

Niacin Vitamin C
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 0.5 1.1 2.4
Infant formula 0.1 0.3 0.4 0.9
Whole/full cream n 0.1 0.3 0.6
Filled n 0.1 0.4 0.8
Skimmed n n n 0.1
Condensed milk (as whole milk) n n n n
Milk products (as whole milk) n n n n
Cheese n n 0.0 0.0
Other milk products n n n n

Mung beans and products 0.1 0.4 0.1 0.2
Soybeans and products n 0.1 n n
Soybeans n n 0.0 0.0
Soy sauce 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 nuts and products n n n n
Other dried beans/seeds and products n 0.1 0.0 0.0
Green, Leafy and Yellow Vegetables 0.3 1.6 16.6 36.7
Green, leafy vegetables 0.2 1.1 14.4 31.8
Sweet potato tops n 0.1 0.6 1.3
Kangkong n 0.1 0.6 1.4
Malunggay 0.1 0.5 7.3 16.2
Alugbati n 0.1 1.9 4.2
Pechay n 0.1 1.0 2.2
Gabi leaves n 0.1 0.9 2.0
Other green, leafy and cooked veg. n 0.2 2.0 4.5
Squash fruit 0.1 0.4 2.1 4.6
Carrot and other yellow vegetables n 0.1 0.2 0.4
Vitamin C-Rich Fruits n 0.3 4.1 9.0
Tomatoes n 0.2 1.7 3.7
Mango (green, semi-ripe, and ripe) n n 0.6 1.3
Papaya (semi-ripe and ripe) n n 0.7 1.4
Citrus fruits n n 0.4 0.9
Others n n 0.8 1.7
Other Fruits and Vegetables 0.5 2.5 14.1 31.1
Other fruits 0.1 0.6 3.7 8.2
Bananas 0.1 0.5 3.3 7.2
Watermelon n n n n
Melon n n n 0.1
Jackfruit n n n n
Pineapple n n 0.1 0.1
Young coconut n n n n
Kaimito n n n n
All other fruits n 0.1 0.3 0.7
Other vegetables 0.3 1.8 10.2 22.5
Eggplant 0.1 0.3 0.5 1.1
String beans 0.1 0.4 1.7 3.8
Abitsuelas n n 0.1 0.2
Other fresh leguminous pods n n 0.3 0.6

Niacin Vitamin C

Jackfruit (unripe) n n 0.1 0.3
Gourds (bottle and sponge) n 0.1 0.5 1.1
Green papaya n 0.1 1.0 2.2
Cabbage n n 0.9 2.0
Ginger n n n 0.1
Ampalaya (bitter gourd) fruit n n 1.3 3.0
Sayote fruit n 0.1 0.7 1.5
Okra n 0.1 0.8 1.7
Gabi stalk n n 0.1 0.3
Onion n 0.1 0.2 0.5
Garlic n n 0.1 0.2
Bamboo shoot n n n 0.1
Pepper (all variety) n 0.1 1.0 2.2
Banana heart n n 0.2 0.4
All other vegetables n 0.2 0.6 1.3
Cooked mixed vegetables n n n n
Canned and processed fruits and vegetables (as fresh) n 0.1 0.2 0.4
Fruit juices n n n 0.1
Other canned and processed fruits (as fresh) n n n n
Canned and processed vegetables (as fresh) n 0.1 0.1 0.3

Salt 0.0 0.0 0.0 0.0
Coffee 0.9 4.8 0.0 0.0
Tuba n n 0.1 0.1
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 beverages n 0.2 0.1 0.3
Other beverages 0.1 0.3 2.4 5.3
Soups n n n n
Condiments and spices n n 1.5 3.2
Others n 0.1 0.1 0.2
TOTAL INTAKE 19.0 100.0 45.3 100.0

Appendix 49. Mean one-day per capita food consumption by region and food group: Philippines, 2015
CEREALS AND CEREAL PRODUCTS Rice and Rice Products Corn and Corn Products
95 % 95 % 95 %
%
CV
Philippines 358 2.6 353 363 0.7 308 2.9 302 314 0.9 24 1.5 21.2 27.2 6.3
NCR 320 8.2 304 336 2.6 270 7.5 255 285 2.8 5 1.0 2.9 7.0 20.8
CAR 389 9.9 370 409 2.5 358 10.4 338 379 2.9 6 2.5 1.5 11.4 39.0
Ilocos Region 350 12.5 325 375 3.6 328 12.7 303 353 3.9 1 0.5 0.3 2.3 37.8
Cagayan Valley 359 8.9 342 377 2.5 326 9.5 307 344 2.9 9 2.8 3.1 14.2 32.7
Central Luzon 336 6.7 323 349 2.0 305 6.5 292 318 2.1 4 1.3 1.2 6.2 34.2
CALABARZON 321 6.9 307 335 2.2 279 6.8 266 293 2.4 9 1.8 5.3 12.5 20.7
MIMAROPA 376 10.9 354 397 2.9 353 11.9 330 376 3.4 7 2.8 1.6 12.7 39.3
Bicol 354 5.7 343 366 1.6 311 7.7 296 326 2.5 16 6.0 4.0 27.8 38.1
Western Visayas 397 12.4 372 421 3.1 374 14.0 346 401 3.7 4 1.7 0.4 6.9 45.6

Central Visayas 367 7.6 352 382 2.1 239 12.1 215 263 5.1 110 12.3 85.9 134.3 11.2
Eastern Visayas 382 6.9 369 396 1.8 342 8.5 325 359 2.5 15 5.1 4.6 24.5 34.9
Zamboanga Peninsula 394 17.3 360 428 4.4 249 19.9 210 289 8.0 128 12.6 102.8 152.3 9.9
Northern Mindanao 382 7.3 368 396 1.9 300 15.4 270 330 5.1 68 13.3 42.4 94.6 19.4
Davao 387 10.3 367 408 2.7 325 9.2 307 343 2.8 47 12.4 22.3 70.9 26.6
SOCCSKSARGEN 380 14.7 351 408 3.9 348 14.7 319 377 4.2 19 6.5 6.2 31.8 34.3
ARMM 320 8.2 304 336 2.6 373 18.1 338 409 4.8 0 0.1 0.0 0.3 63.5
Caraga 368 6.7 354 381 1.8 312 11.5 289 334 3.7 38 8.4 21.9 55.0 21.9
263
264
Other Cereal Products STARCHY ROOTS AND TUBERS SUGARS AND SYRUPS
95 % 95 % 95 %
%
CV
Philippines 26 0.5 25 27 2.1 12 0.7 11 14 5.6 11 0.2 11 12 2.2
NCR 45 2.0 41 49 4.5 12 1.3 10 15 10.3 8 1.0 6 10 12.8
CAR 24 3.0 18 30 12.4 27 7.9 11 43 29.4 16 1.1 14 19 6.8
Ilocos Region 21 1.7 18 25 8.0 9 1.4 6 11 15.7 13 0.8 12 15 5.9
Cagayan Valley 25 1.9 21 29 7.7 11 1.6 8 15 14.4 16 0.7 15 17 4.6
Central Luzon 28 1.3 25 30 4.7 10 1.0 8 12 9.3 10 0.6 9 12 6.3
CALABARZON 33 1.6 30 36 4.9 10 1.4 7 12 14.5 10 0.6 9 12 6.2
MIMAROPA 16 1.6 13 19 9.9 22 3.2 16 28 14.8 14 1.7 10 17 12.2
Bicol 28 2.0 24 32 7.3 13 1.9 9 17 14.8 14 1.0 12 17 7.2
Western Visayas 20 1.4 17 22 7.1 8 1.5 5 11 18.5 13 0.9 11 15 7.4
Central Visayas 18 1.8 14 21 10.1 8 2.2 3 12 28.6 8 0.9 6 10 11.5
Eastern Visayas 26 1.8 22 29 7.0 25 4.9 16 35 19.4 10 1.0 8 12 9.2

Davao 16 2.8 11 22 17.0 11 3.2 4 17 30.7 11 1.2 9 13 10.4
SOCCSKSARGEN 13 1.3 10 15 10.1 8 2.6 3 13 32.8 13 1.6 10 16 12.2
ARMM 21 2.7 16 27 12.8 35 10.9 14 57 30.7 17 1.9 13 21 10.9
Caraga 17 2.6 12 22 15.2 6 1.9 2 9 33.0 8 1.0 6 10 12.8
FATS AND OILS FISH, MEAT, AND POULTRY Fish and Fish Products
95 % 95 % 95 %
Philippines 15 0.4 14 16 2.8 190 2.5 185 195 1.3 101 1.7 98 104 1.6
NCR 21 1.5 18 23 7.2 262 8.9 245 280 3.4 94 5.2 84 104 5.6
CAR 16 2.3 11 20 14.6 181 13.6 154 208 7.5 60 5.7 49 72 9.4
Ilocos Region 11 0.5 10 12 4.6 183 8.0 167 198 4.4 89 4.9 79 99 5.5
Cagayan Valley 17 2.0 13 21 12.0 196 11.0 174 217 5.6 96 8.2 80 112 8.5
Central Luzon 14 0.9 12 15 7.0 199 5.8 188 210 2.9 92 3.7 85 99 4.1
CALABARZON 20 2.1 16 25 10.4 201 5.8 189 212 2.9 85 4.0 77 93 4.8
MIMAROPA 13 1.4 10 16 10.6 198 12.7 173 223 6.4 141 10.8 119 162 7.7
Bicol 21 1.8 17 24 8.6 154 8.2 138 170 5.3 100 7.4 85 114 7.4
Western Visayas 11 1.0 9 13 8.7 180 8.2 164 196 4.6 112 6.4 99 124 5.8

Central Visayas 10 0.7 9 12 7.1 176 8.2 159 192 4.7 105 5.0 96 115 4.8
Eastern Visayas 14 0.8 12 15 5.7 204 11.8 181 227 5.8 139 10.2 119 160 7.4
Davao 10 0.6 9 12 6.2 176 10.3 156 196 5.8 108 6.1 96 120 5.7
SOCCSKSARGEN 11 1.1 9 13 9.9 154 13.3 127 180 8.7 104 7.5 89 119 7.2
ARMM 14 1.7 11 18 12.1 129 15.5 99 160 12.0 122 14.0 94 149 11.5
Caraga 11 1.5 8 14 13.2 168 13.0 143 194 7.8 114 11.1 92 136 9.7
265
266
Meat and Meat Products Poultry EGGS

95 % 95 % 95 %
Philippines 61 1.6 58 65 2.6 28 1.0 26 30 3.7 18 0.4 17 19 2.0
NCR 116 6.1 104 128 5.3 53 3.7 45 60 7.0 20 1.1 18 22 5.4
CAR 74 8.9 56 91 12.1 47 5.4 36 57 11.6 16 1.2 14 19 7.7
Ilocos Region 69 6.5 56 82 9.4 24 3.0 19 30 12.4 20 1.5 17 23 7.8
Cagayan Valley 71 9.4 53 90 13.2 29 2.7 24 34 9.2 21 1.5 18 24 7.1
Central Luzon 75 3.6 68 82 4.9 32 3.3 26 39 10.4 22 1.2 19 24 5.5
CALABARZON 81 5.3 71 91 6.5 35 2.8 29 40 8.2 24 1.0 22 26 4.4
MIMAROPA 45 9.3 27 63 20.8 13 2.9 7 18 22.8 14 1.6 11 17 11.6
Bicol 40 3.8 32 47 9.6 15 1.8 11 18 12.0 12 1.2 10 15 9.5
Western Visayas 42 4.5 33 51 10.8 26 4.7 17 35 17.8 16 1.1 14 18 7.1
Central Visayas 50 6.8 36 63 13.6 20 4.5 11 29 22.3 15 1.4 12 17 9.4
Eastern Visayas 44 7.8 29 60 17.7 20 3.6 13 27 17.9 15 1.3 13 18 8.7

Davao 48 6.0 36 60 12.6 20 5.2 10 30 25.9 18 1.2 16 20 6.6
SOCCSKSARGEN 32 4.6 23 41 14.2 17 3.4 11 24 19.7 18 1.7 14 21 9.5
ARMM 3 1.2 0 5 46.1 5 1.9 1 9 36.4 12 1.7 8 15 14.8
Caraga 40 4.8 30 49 12.2 15 3.1 8 21 21.4 20 1.3 18 23 6.4
MILK AND MILK PRODUCTS Whole Milk Milk Products

95 % 95 % 95 %
Philippines 42 1.6 39 45 3.8 33 1.1 31 35 3.4 9 1.1 7 11 11.4
NCR 68 5.5 57 79 8.1 50 4.5 41 59 9.1 18 2.7 13 23 14.7
CAR 42 6.4 30 55 15.2 36 6.1 24 48 17.0 7 2.9 1 13 42.5
Ilocos Region 31 4.2 22 39 13.7 27 4.0 19 35 15.0 4 0.9 2 6 24.4
Cagayan Valley 47 7.4 33 62 15.6 39 6.4 27 52 16.2 8 2.6 3 13 31.7
Central Luzon 42 4.1 34 51 9.8 35 3.6 28 42 10.1 7 2.0 3 11 28.3
CALABARZON 58 6.8 45 71 11.7 37 2.3 32 41 6.3 21 6.3 9 34 29.4
MIMAROPA 15 3.2 8 21 21.8 13 3.2 6 19 25.5 2 1.0 0 4 53.8
Bicol 46 4.6 37 55 10.1 34 3.6 27 41 10.5 11 4.4 3 20 39.3
Western Visayas 40 6.3 28 53 15.7 34 5.1 24 44 14.7 6 1.9 2 10 33.1

Central Visayas 38 5.3 27 48 14.1 28 2.8 22 33 10.3 10 4.0 2 18 39.9
Eastern Visayas 34 4.7 25 43 13.9 31 4.3 22 39 14.0 3 1.7 -1 6 61.0
Zamboanga Peninsula 37 9.7 18 56 26.2 29 6.9 15 42 24.1 8 6.6 -5 21 78.9
Davao 25 2.9 20 31 11.4 25 2.9 19 31 11.6 0 0.3 0 1 68.3
SOCCSKSARGEN 25 3.5 18 32 14.0 22 3.0 16 28 13.9 3 1.7 0 6 51.6
ARMM 15 3.3 8 21 22.2 14 3.3 8 21 22.7 0 0.2 0 0 98.1
Caraga 36 11.3 14 58 31.5 32 10.6 11 53 33.0 4 1.5 1 7 40.5
267
268
DRIED BEANS, NUTS AND SEEDS VEGETABLES Green, Leafy and Yellow Vegetables
95 % 95 % 95 %
Philippines 8 0.2 8 9 2.9 123 2.3 119 128 1.9 43 1.2 41 46 2.7
NCR 9 0.7 7 10 8.0 94 4.0 86 102 4.2 31 2.0 27 35 6.4
CAR 14 1.1 11 16 8.0 170 13.4 144 197 7.9 50 4.7 41 60 9.4
Ilocos Region 12 1.7 9 15 14.4 141 8.6 124 158 6.1 43 4.6 34 52 10.8
Cagayan Valley 15 1.4 12 17 9.6 152 6.0 141 164 3.9 42 2.4 38 47 5.6
Central Luzon 8 0.8 7 10 9.6 105 4.8 95 114 4.6 26 2.0 22 30 7.7
CALABARZON 10 0.8 9 12 7.4 103 4.4 94 111 4.3 29 2.2 25 33 7.6
MIMAROPA 7 1.1 4 9 16.8 134 11.0 113 156 8.2 43 6.1 31 55 14.3
Bicol 5 0.5 4 6 8.9 120 8.7 103 138 7.3 46 3.1 40 52 6.9
Western Visayas 7 0.6 5 8 8.7 149 13.9 122 177 9.3 56 6.6 43 69 11.9
Central Visayas 9 1.1 7 11 12.5 120 7.1 106 134 5.9 62 5.0 52 72 8.1
Eastern Visayas 7 0.7 5 8 10.1 96 6.7 82 109 7.0 34 3.4 28 41 10.0

Davao 7 0.7 6 9 10.3 132 9.4 114 151 7.1 51 4.6 42 60 9.0
SOCCSKSARGEN 7 0.8 5 8 12.4 170 9.3 151 188 5.5 66 5.7 55 77 8.6
ARMM 7 0.9 5 9 14.3 135 19.4 97 174 14.3 49 13.5 22 75 27.7
Caraga 8 0.9 6 10 11.9 138 8.7 121 155 6.3 54 5.1 44 64 9.5
Other Vegetables FRUITS Vitamin C-Rich Fruits

95 % 95 % 95 %
Philippines 80 1.6 77 83 1.9 37 1.4 34 40 3.9 6 0.4 5 7 6.9
NCR 63 3.0 57 69 4.8 40 3.3 34 47 8.1 6 1.2 4 9 19.3
CAR 120 11.8 97 143 9.8 39 3.6 32 46 9.1 9 1.7 6 13 18.6
Ilocos Region 99 5.3 88 109 5.4 25 5.6 14 36 22.5 3 0.7 1 4 27.0
Cagayan Valley 110 5.5 99 121 5.0 48 4.7 39 57 9.7 7 1.9 4 11 25.5
Central Luzon 78 3.6 71 85 4.6 35 4.0 27 42 11.7 6 1.3 4 9 21.3
CALABARZON 74 3.4 67 80 4.7 46 4.1 38 54 8.9 9 1.4 6 11 16.5
MIMAROPA 91 9.3 73 110 10.2 40 9.0 22 57 22.8 6 2.2 1 10 38.2
Bicol 75 6.8 61 88 9.1 34 5.4 23 44 16.1 10 2.5 5 15 25.3
Western Visayas 94 9.3 76 112 9.9 38 5.3 28 49 13.9 6 1.1 3 8 19.9

Central Visayas 58 4.2 49 66 7.3 24 4.4 16 33 18.1 2 0.6 1 3 34.0
Eastern Visayas 61 5.0 51 71 8.1 26 3.4 19 32 13.3 4 1.2 2 6 29.3
Davao 81 7.6 66 96 9.3 31 7.8 15 46 25.4 1 0.4 0 2 44.3
SOCCSKSARGEN 104 5.3 93 114 5.1 48 10.5 28 69 21.6 12 2.6 7 17 21.8
ARMM 87 7.7 72 102 8.8 49 12.3 25 73 25.1 6 1.9 2 9 32.4
Caraga 84 6.9 71 98 8.2 46 10.2 26 66 22.4 7 2.0 3 11 27.8
269
270
Other Fruits MISCELLANEOUS Beverages

95 % 95 % 95 %
Philippines 31 1.3 28 34 4.2 29 0.9 27 31 3.2 18 0.9 16 20 5.0
NCR 34 3.0 28 40 8.8 46 3.3 40 53 7.2 34 3.3 28 41 9.6
CAR 30 3.6 23 37 12.0 29 3.2 23 35 10.9 19 2.8 14 25 14.3
Ilocos Region 22 5.4 11 33 24.5 26 2.9 21 32 10.8 16 2.3 11 20 14.9
Cagayan Valley 41 5.7 30 52 13.9 33 2.4 29 38 7.3 19 1.9 15 22 9.9
Central Luzon 28 3.6 21 36 12.6 30 2.8 25 36 9.3 19 2.8 13 24 14.8
CALABARZON 37 3.4 31 44 9.0 32 2.1 27 36 6.7 20 1.9 16 24 9.2
MIMAROPA 34 8.2 18 50 24.2 31 5.4 20 42 17.3 20 5.1 10 30 26.0
Bicol 24 4.5 15 32 19.0 22 1.4 19 25 6.3 13 1.4 10 16 10.7
Western Visayas 32 4.8 23 42 14.7 28 1.7 25 31 6.2 15 1.6 11 18 10.8
Central Visayas 22 4.1 14 31 18.5 29 8.4 12 46 29.1 19 8.5 2 36 45.1
Eastern Visayas 22 2.7 16 27 12.7 31 2.7 26 37 8.7 20 2.9 14 26 14.3

Davao 30 7.9 14 45 26.3 18 1.3 16 21 7.0 9 0.9 7 10 10.8
SOCCSKSARGEN 37 9.4 18 55 25.7 22 2.3 17 26 10.6 12 2.0 8 16 17.5
ARMM 43 11.6 20 66 27.0 17 1.3 15 20 7.6 9 1.0 7 11 11.1
Caraga 39 9.9 19 58 25.7 21 1.8 18 25 8.4 9 0.8 8 11 8.6
Condiments and Spices Others Total Intake

95 % 95 % 95 %
Philippines 10 0.2 9 10 1.9 1 0.1 1 2 7.6 844 5.9 833 856 0.7
NCR 10 0.6 8 11 6.4 2 0.3 1 3 16.8 904 21.1 862 945 2.3
CAR 8 0.6 7 9 7.6 2 0.5 1 3 26.3 940 19.8 901 979 2.1
Ilocos Region 9 0.6 8 10 6.7 2 0.3 1 2 21.4 821 28.5 765 876 3.5
Cagayan Valley 12 1.1 10 14 9.2 3 0.3 2 3 13.0 916 22.0 873 960 2.4
Central Luzon 9 0.5 8 10 5.4 2 0.3 1 3 14.8 811 12.2 787 835 1.5
CALABARZON 10 0.5 9 11 4.5 1 0.2 1 2 15.3 835 17.4 800 869 2.1
MIMAROPA 11 0.9 9 13 8.4 1 0.1 0 1 24.6 863 27.7 808 917 3.2
Bicol 8 0.5 7 9 6.1 1 0.2 1 2 15.2 797 19.1 759 834 2.4
Western Visayas 12 0.9 10 14 7.5 1 0.5 0 2 40.3 888 28.4 832 943 3.2

Central Visayas 9 0.8 7 10 8.7 1 0.6 0 2 49.8 803 18.9 766 840 2.4
Eastern Visayas 11 0.9 9 13 8.1 1 0.2 0 1 29.2 844 17.9 808 879 2.1
Davao 9 0.9 7 11 10.5 1 0.4 0 2 56.4 827 24.1 780 874 2.9
SOCCSKSARGEN 9 0.5 8 10 4.9 1 0.4 0 2 55.4 854 25.0 805 903 2.9
ARMM 7 0.5 6 8 7.3 0 0.3 0 1 55.6 825 42.4 742 909 5.1
Caraga 11 0.7 9 12 6.4 1 1.0 0 3 83.2 829 22.8 784 874 2.7
271
Appendix 50. Mean one-day per capita energy and nutrient intake and proportion of households with energy and nutrient intake meeting 100%
272
energy recommendation and EAR for nutrients by region: Philippines, 2015
Energy Protein Iron Calcium

(kcal) (g) (mg) (g)
Region
Mean Prop’n Mean Prop’n Mean Prop’n Mean Prop’n
%CV %CV %CV %CV
Intake of HH Intake of HH Intake of HH Intake of HH
Philippines 1865 31.0 0.6 57.6 59.6 0.7 9.7 9.2 0.8 0.41 16.0 1865
NCR 1989 30.8 2.0 66.3 66.6 2.4 10.9 11.2 2.7 0.43 14.7 1989
CAR 1839 38.7 2.8 56.7 58.1 2.9 10.1 11.4 3.9 0.45 21.1 1839
Ilocos Region 1971 32.6 2.6 59.7 57.9 3.5 11.1 12.0 3.6 0.49 18.3 1971
Cagayan Valley 2006 35.1 2.2 60.4 63.1 3.7 10.5 15.0 3.0 0.45 24.9 2006
Central Luzon 1821 28.5 1.5 57.0 61.4 1.7 10.0 8.9 2.7 0.4 14.3 1821
CALABARZON 1831 29.3 1.9 57.5 62.1 1.8 9.8 9.1 2.0 0.37 12.2 1831
MIMAROPA 1835 28.0 3.4 57.8 51.0 4.0 9.2 11.5 3.8 0.4 17.4 1835
Bicol 1812 30.8 2.2 52.2 57.9 1.9 9.0 7.6 2.4 0.41 17.8 1812
Western Visayas 1907 33.3 2.0 58.2 60.5 2.1 9.9 9.1 3.7 0.46 21.6 1907
Central Visayas 1797 30.3 2.1 55.9 55.9 2.4 8.6 6.6 3.6 0.38 14.0 1797
Eastern Visayas 1881 31.9 1.5 58.7 58.4 2.6 9.3 6.8 2.4 0.42 16.8 1881
Zamboanga Peninsula 1903 34.1 3.2 60.0 65.4 2.5 9.6 9.2 4.4 0.47 20.6 1903
Northern Mindanao 1773 26.7 1.8 51.7 52.6 3.3 8.6 6.7 2.9 0.36 12.0 1773
Davao 1841 27.2 2.4 56.1 52.0 3.2 8.6 6.4 3.1 0.38 13.4 1841
SOCCSKSARGEN 1824 33.1 3.3 54.8 55.5 4.0 9.3 8.9 3.3 0.43 16.3 1824
ARMM 1899 28.2 4.1 50.9 55.1 3.6 9.2 6.6 4.2 0.38 13.3 1899
Caraga 1787 38.4 1.7 54.7 55.6 2.2 8.8 11.8 2.2 0.42 15.1 1787
* 100% REI
Using PDRI 2015
Vitamin A Vitamin C Thiamin Riboflavin Niacin

(mcg RE) (mg) (mg) (mg) (mg)

Region
Mean Prop’n Mean Prop’n Mean Prop’n Mean Prop’n Mean Prop’n
%CV %CV %CV %CV %CV
Intake of HH Intake of HH Intake of HH Intake of HH Intake of HH
Philippines 1.2 517.8 25.0 4.2 45.3 32.5 1.7 0.85 33.2 0.9 0.75 20.0 1.1 19.0 85.1
NCR 5.7 684.3 29.8 10.2 43.3 28.5 4.1 1.00 43.4 2.6 0.93 26.5 3.8 21.1 88.2
CAR 3.7 546 25.0 14.5 43.6 39.1 6.9 0.88 42.4 4.7 0.75 24.5 4.5 18.8 86.7
Ilocos Region 2.8 729.5 28.2 16.1 56.6 32.1 6.5 0.95 34.8 4.7 0.90 20.2 5.9 19.7 86.4
Cagayan Valley 3.3 432.6 30.9 9.9 52.4 44.7 6.9 0.95 40.2 4.9 0.76 26.9 4.3 21.0 89.3
Central Luzon 3.9 568.6 26.4 12.1 38.8 26.1 4.9 0.87 36.2 2.3 0.76 22.2 2.3 18.6 88.9
CALABARZON 1.9 578.1 27.8 8.3 41.8 31.0 5.2 0.88 37.2 2.4 0.80 24.2 2.4 18.8 85.6
MIMAROPA 3.8 297.3 15.4 9.5 49.7 26.0 11.9 0.77 26.1 4.7 0.63 16.4 4.4 20.7 83.1
Bicol 4.2 404.2 24.7 8.6 49.2 38.5 5.0 0.76 26.9 3.5 0.67 19.1 3.8 17.1 85.8
Western Visayas 4.3 667.7 26.6 24.8 47.8 33.8 7.4 0.80 29.5 1.9 0.77 17.0 6.0 19.7 89.6
Central Visayas 3.1 394.7 24.5 8.5 48.2 35.1 5.8 0.80 30.1 4.4 0.66 15.1 3.7 16.7 71.8
Eastern Visayas 4.7 412.3 19.1 9.4 38.9 25.4 6.8 0.81 28.5 3.4 0.70 16.8 4.0 19.5 88.3

Davao 5.4 373.6 18.1 15.3 40.4 31.5 6.9 0.75 23.4 3.3 0.66 15.6 4.5 19.2 84.8
SOCCSKSARGEN 5.7 402.1 21.9 11 56.3 42.8 7.2 0.77 28.1 3.8 0.67 15.4 5.0 19.6 85.4
ARMM 4.4 244.8 22.4 6.6 45.6 27.3 12.5 0.82 23.6 8.6 0.58 16.1 4.1 20.1 80.3
Caraga 5.1 408.6 16.4 14.7 41.2 36.4 6.0 0.76 35.0 2.7 0.67 16.0 5.6 17.8 88.0
Using PDRI 2015
273
Appendix 51. Mean one-day per capita intake and percent contribution of food group/sub-group to energy and nutrient intake: Philippines, 2015
274

Food Group/Sub-Group 1865 kcal 57.6 g 39 g 320 g 9.7 mg 517.8 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 42 2.3 n 0.1 n 0.2 10 3.2 n 0.3 0.2 n
Fats and Oils 114 6.1 0.4 0.7 12 31.6 n 0.1 0.1 0.9 3.6 0.7
BODY-BUILDING FOOD
Fish and Fish Products 66 3.5 11.2 19.5 2 5.5 n 0.1 0.9 9.0 61.0 11.8
Poultry 32 1.7 3.8 6.6 2 4.8 n n 0.3 2.6 77.2 14.9
Eggs 25 1.4 1.9 3.4 2 4.5 n 0.1 0.4 4.5 47.7 9.2
Whole Milk 22 1.2 1.0 1.8 1 2.8 2 0.6 0.1 1.2 27.1 5.2
Milk Products 2 0.1 0.1 0.2 n 0.4 n 0.1 n 0.1 1.9 0.4
Vegetables 37 2.0 1.8 3.1 n 1.0 7 2.1 1.3 13.5 85.1 16.4
Fruits 23 1.3 0.2 0.4 n 0.5 5 1.6 0.2 1.8 3.4 0.7
Vitamin C-Rich Fruits 2 0.1 n n n n n 0.2 n 0.3 1.0 0.2
Other Fruits 21 1.1 0.2 0.4 n 0.4 5 1.5 0.2 1.6 2.4 0.5
MISCELLANEOUS 52 2.8 0.7 1.3 n 0.7 11 3.4 0.6 6.6 25.1 4.9
Beverages 40 2.1 0.7 1.2 n 0.6 8 2.5 0.3 3.5 20.8 4.0
Others 4 0.2 n 0.1 n 0.1 1 0.3 n 0.3 0.2 n
TOTAL INTAKE 1865 100.0 57.6 100.0 39 100.0 320 100.0 9.7 100.0 517.8 100.0

Food Group/Sub-Group 0.41 g 0.85 mg 0.75 mg 19.0 mg 45.3 mg

ENERGY-GIVING FOOD
Starchy Roots and Tubers n 1.0 0.01 1.2 n 0.5 0.1 0.6 3.2 7.1
Sugars and Syrups 0.01 1.9 n n n 0.4 n n 0.1 0.2
Fats and Oils n 0.4 0.01 0.6 n 0.2 n 0.2 n 0.1
BODY-BUILDING FOOD
Fish and Fish Products 0.11 25.8 0.03 3.9 0.08 11.3 3.8 19.9 n 0.0
Poultry 0.01 1.9 0.01 1.7 0.05 7.3 1.4 7.2 0.7 1.5
Eggs 0.01 2.8 0.01 1.4 0.06 8.2 n 0.1 n n
Whole Milk 0.04 8.9 0.01 1.7 0.06 8.2 0.1 0.6 1.1 2.4

Vegetables 0.07 16.8 0.07 7.8 0.07 9.6 0.7 3.7 28.6 63.3
Fruits 0.01 1.4 0.01 1.2 0.01 1.3 0.1 0.7 6.1 13.6
Other Fruits n 1.2 0.01 1.0 0.01 1.0 0.1 0.6 3.8 8.3
MISCELLANEOUS 0.03 6.4 0.03 3.5 0.03 4.3 1.0 5.5 4.2 9.3
Beverages 0.01 3.3 0.03 3.3 0.03 4.0 1.0 5.3 2.6 5.7
Others n 0.2 n 0.2 n 0.1 n 0.1 0.1 0.2
TOTAL INTAKE 0.41 100.0 0.85 100.0 0.75 100.0 19.0 100.0 45.3 100.0
275

Appendix 52. Mean one-day per capita energy and nutrient intake by region: Philippines, 2015
276
Energy (kcal) Protein (g) Iron (mg)

95 % 95 % 95 %
Philippines 1865 10.9 1843 1886 0.6 57.6 0.4 56.8 58.3 0.7 9.7 0.1 9.5 9.8 0.8
NCR 1989 40.0 1910 2068 2.0 66.3 1.6 63.3 69.4 2.4 10.9 0.3 10.4 11.5 2.7
CAR 2006 43.2 1921 2091 2.2 60.4 2.2 56.0 64.8 3.7 10.5 0.3 9.9 11.1 3.0
Ilocos Region 1839 51.3 1739 1940 2.8 56.7 1.7 53.4 60.0 2.9 10.1 0.4 9.4 10.9 3.9
Cagayan Valley 1971 51.8 1869 2073 2.6 59.7 2.1 55.6 63.8 3.5 11.1 0.4 10.3 11.8 3.6
Central Luzon 1821 26.5 1769 1873 1.5 57.0 0.9 55.2 58.9 1.7 10.0 0.3 9.5 10.5 2.7
CALABARZON 1831 34.1 1764 1898 1.9 57.5 1.0 55.5 59.5 1.8 9.8 0.2 9.4 10.2 2.0
MIMAROPA 1835 61.5 1715 1956 3.4 57.8 2.3 53.2 62.4 4.0 9.2 0.4 8.5 9.8 3.8
Bicol 1812 39.3 1735 1889 2.2 52.2 1.0 50.3 54.2 1.9 9.0 0.2 8.5 9.4 2.4
Western Visayas 1907 37.2 1834 1980 2.0 58.2 1.2 55.7 60.6 2.1 9.9 0.4 9.2 10.6 3.7
Central Visayas 1797 38.2 1722 1872 2.1 55.9 1.4 53.2 58.6 2.4 8.6 0.3 8.0 9.3 3.6
Eastern Visayas 1881 28.4 1825 1937 1.5 58.7 1.5 55.7 61.7 2.6 9.3 0.2 8.9 9.8 2.4
Zamboanga Peninsula 1903 61.8 1782 2025 3.2 60.0 1.5 57.0 63.0 2.5 9.6 0.4 8.8 10.4 4.4
Northern Mindanao 1773 31.2 1712 1834 1.8 51.7 1.7 48.4 55.1 3.3 8.6 0.2 8.1 9.1 2.9
Davao 1841 44.5 1754 1929 2.4 56.1 1.8 52.6 59.7 3.2 8.6 0.3 8.1 9.2 3.1
SOCCSKSARGEN 1824 59.6 1707 1941 3.3 54.8 2.2 50.5 59.1 4.0 9.3 0.3 8.7 9.9 3.3
ARMM 1899 77.0 1747 2050 4.1 50.9 1.8 47.3 54.5 3.6 9.2 0.4 8.4 10.0 4.2
Caraga 1787 29.7 1728 1845 1.7 54.7 1.2 52.3 57.1 2.2 8.8 0.2 8.5 9.2 2.2
Vitamin A (mcg RE) Calcium (g) Thiamin (mg)

95 % 95 % 95 %
%
CV
Philippines 517.8 21.5 475.5 560.2 4.2 0.41 0.00 0.40 0.42 1.2 0.85 0.0 0.83 0.86 0.9
NCR 684.3 69.7 547.4 821.2 10.2 0.43 0.02 0.38 0.48 5.7 1.00 0.0 0.95 1.05 2.6
CAR 432.6 42.7 348.7 516.5 9.9 0.45 0.01 0.42 0.48 3.3 0.95 0.0 0.86 1.05 4.9
Ilocos Region 546.0 79.2 390.4 701.6 14.5 0.45 0.02 0.42 0.48 3.7 0.88 0.0 0.80 0.96 4.7
Cagayan Valley 729.5 117.4 498.8 960.2 16.1 0.49 0.01 0.46 0.51 2.8 0.95 0.0 0.86 1.03 4.7
Central Luzon 568.6 68.7 433.5 703.6 12.1 0.40 0.02 0.37 0.43 3.9 0.87 0.0 0.83 0.91 2.3
CALABARZON 578.1 48.2 483.4 672.8 8.3 0.37 0.01 0.36 0.38 1.9 0.88 0.0 0.84 0.93 2.4
MIMAROPA 297.3 28.1 242.1 352.6 9.5 0.40 0.02 0.37 0.43 3.8 0.77 0.0 0.70 0.85 4.7
Bicol 404.2 34.9 335.6 472.7 8.6 0.41 0.02 0.38 0.45 4.2 0.76 0.0 0.71 0.81 3.5
Western Visayas 667.7 165.5 342.3 993.1 24.8 0.46 0.02 0.42 0.50 4.3 0.80 0.0 0.77 0.83 1.9
Central Visayas 394.7 33.7 328.5 461.0 8.5 0.38 0.01 0.36 0.41 3.1 0.80 0.0 0.73 0.87 4.4

Eastern Visayas 412.3 38.9 335.9 488.6 9.4 0.42 0.02 0.39 0.46 4.7 0.81 0.0 0.76 0.86 3.4
Davao 373.6 57.0 261.5 485.7 15.3 0.38 0.02 0.34 0.43 5.4 0.75 0.0 0.70 0.80 3.3
SOCCSKSARGEN 402.1 44.2 315.2 489.0 11.0 0.43 0.02 0.38 0.48 5.7 0.77 0.0 0.71 0.83 3.8
ARMM 244.8 16.1 213.2 276.5 6.6 0.38 0.02 0.35 0.41 4.4 0.82 0.1 0.68 0.96 8.6
Caraga 408.6 60.3 290.2 527.1 14.7 0.42 0.02 0.38 0.46 5.1 0.76 0.0 0.72 0.80 2.7
277
278
Riboflavin (mg) Niacin (mg) Vitamin C (mg)

95 % 95 % 95 %
%
CV
Philippines 0.75 0.01 0.73 0.76 1.1 19.0 0.1 18.7 19.3 0.7 45.3 0.8 43.7 46.8 1.7
NCR 0.93 0.04 0.86 1.00 3.8 21.1 0.5 20.2 22.1 2.2 43.3 1.8 39.8 46.8 4.1
CAR 0.76 0.03 0.70 0.83 4.3 21.0 0.7 19.5 22.4 3.6 52.4 3.6 45.3 59.4 6.9
Ilocos Region 0.75 0.03 0.69 0.82 4.5 18.8 0.5 17.7 19.8 2.9 43.6 3.0 37.6 49.5 6.9
Cagayan Valley 0.90 0.05 0.79 1.00 5.9 19.7 0.5 18.8 20.7 2.6 56.6 3.7 49.4 63.8 6.5
Central Luzon 0.76 0.02 0.72 0.79 2.3 18.6 0.3 18.0 19.3 1.7 38.8 1.9 35.1 42.5 4.9
CALABARZON 0.80 0.02 0.76 0.84 2.4 18.8 0.4 18.0 19.5 1.9 41.8 2.2 37.6 46.1 5.2
MIMAROPA 0.63 0.03 0.57 0.68 4.4 20.7 0.9 19.0 22.4 4.2 49.7 5.9 38.1 61.4 11.9
Bicol 0.67 0.03 0.62 0.72 3.8 17.1 0.3 16.5 17.8 2.0 49.2 2.5 44.3 54.1 5.0
Western Visayas 0.77 0.05 0.68 0.86 6.0 19.7 0.3 19.1 20.4 1.7 47.8 3.5 40.8 54.8 7.4
Central Visayas 0.66 0.02 0.61 0.70 3.7 16.7 0.6 15.6 17.9 3.6 48.2 2.8 42.7 53.6 5.8
Eastern Visayas 0.70 0.03 0.65 0.76 4.0 19.5 0.5 18.6 20.5 2.5 38.9 2.7 33.7 44.1 6.8
Davao 0.66 0.03 0.60 0.72 4.5 19.2 0.6 18.0 20.3 3.1 40.4 2.8 35.0 45.9 6.9
SOCCSKSARGEN 0.67 0.03 0.60 0.73 5.0 19.6 0.8 18.0 21.2 4.1 56.3 4.0 48.3 64.2 7.2
ARMM 0.58 0.02 0.53 0.62 4.1 20.1 0.9 18.3 21.9 4.6 45.6 5.7 34.3 56.8 12.5
Caraga 0.67 0.04 0.60 0.75 5.6 17.8 0.5 16.9 18.7 2.7 41.2 2.5 36.3 46.0 6.0
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 39 0.5 38 40 1.3 320 2.1 316 324 0.6
NCR 57 1.8 54 61 3.1 301 6.2 288 313 2.1
CAR 41 3.0 35 47 7.4 348 6.7 335 361 1.9
Ilocos Region 39 2.4 35 44 6.2 314 8.9 297 332 2.8
Cagayan Valley 46 2.5 41 50 5.5 329 8.3 313 346 2.5
Central Luzon 42 1.5 39 45 3.6 303 4.6 294 312 1.5
CALABARZON 47 1.6 44 51 3.4 292 5.6 281 303 1.9
MIMAROPA 31 3.0 25 37 9.8 329 8.2 313 345 2.5
Bicol 37 2.0 33 41 5.4 316 6.3 304 329 2.0
Western Visayas 31 1.5 28 34 4.8 348 8.6 331 365 2.5

Central Visayas 33 1.9 29 37 5.7 318 6.1 306 330 1.9
Eastern Visayas 33 2.0 29 37 6.0 337 3.9 329 344 1.2
Zamboanga Peninsula 30 1.1 28 32 3.7 347 14.4 319 376 4.1
Northern Mindanao 27 1.6 24 30 6.1 331 6.7 317 344 2.0
Davao 32 2.0 28 36 6.1 331 8.3 315 347 2.5
SOCCSKSARGEN 28 1.5 25 31 5.4 338 13.3 312 364 3.9
ARMM 24 1.5 21 27 6.4 370 16.3 338 402 4.4
Caraga 31 1.8 27 34 5.9 323 6.5 310 336 2.0
279
Appendix 53. Mean one-day per capita intake and percent contribution of food group/sub-group to energy and nutrient intake by place of residence:
280
Philippines, 2015
Energy Protein Fats

(1863 kcal) (1866 kcal) (55.5 g) (60.6 g) (33 g) (46 g)
ENERGY-GIVING FOOD
Cereals and Cereal Products 1336 71.7 1196 64.1 28.5 51.4 26.0 43.3 5 16.6 7 14.6
Rice and Rice Products 1109 59.5 960 51.5 23.0 41.5 19.9 33.1 2 5.1 1 3.1
Corn and Corn Products 109 5.9 31 1.7 2.5 4.5 0.7 1.1 n 1.4 n 0.4
Other Cereal Products 117 6.3 205 11.0 3.0 5.4 5.4 9.1 3 10.2 5 11.0
Starchy Roots and Tubers 15 0.8 10 0.6 0.1 0.3 0.2 0.3 n 0.2 n 0.3
Sugars and Syrups 46 2.5 37 2.0 n n n 0.1 n 0.2 n 0.3
Fats and Oils 110 5.9 118 6.3 0.4 0.7 0.4 0.6 12 36.3 13 27.8
BODY-BUILDING FOOD
Fish, Meat, and Poultry 189 10.2 309 16.6 19.7 35.6 26.3 43.8 12 36.0 22 47.4
Fish and Fish Products 68 3.6 64 3.4 11.7 21.0 10.7 17.9 2 6.5 2 4.7
Meat and Meat Products 99 5.3 203 10.9 5.4 9.7 10.4 17.4 8 25.4 17 37.4
Poultry 23 1.2 43 2.3 2.7 4.8 5.1 8.6 1 4.1 2 5.3
Eggs 23 1.2 28 1.5 1.8 3.2 2.2 3.6 2 4.9 2 4.2
Milk and Milk Products 19 1.0 31 1.6 0.9 1.6 1.4 2.3 1 2.9 2 3.3
Whole Milk 18 0.9 27 1.5 0.8 1.5 1.3 2.1 1 2.7 1 2.8
Milk Products 1 0.1 4 0.2 0.0 0.1 0.1 0.2 n 0.2 n 0.5
Dried Beans, Nuts and Seeds 18 1.0 16 0.9 1.1 2.0 1.0 1.7 n 0.4 n 0.4
Vegetables 42 2.3 32 1.7 2.0 3.7 1.5 2.5 0 1.3 n 0.7
Green, Leafy and Yellow Veg. 16 0.9 11 0.6 0.9 1.6 0.6 1.0 n 0.7 n 0.3
Other Vegetables 26 1.4 22 1.2 1.1 2.0 0.9 1.5 n 0.6 n 0.3
Fruits 21 1.2 25 1.4 0.2 0.4 0.3 0.4 0 0.5 n 0.4
Vitamin C-Rich Fruits 2 0.1 2 0.1 n n n n n 0.1 n n
Other Fruits 19 1.0 23 1.2 0.2 0.4 0.2 0.4 n 0.5 n 0.4
MISCELLANEOUS 44 2.3 61 3.3 0.6 1.2 0.8 1.4 0 0.8 0 0.7
Beverages 32 1.7 49 2.6 0.6 1.1 0.8 1.3 n 0.7 n 0.6
Condiments and Spices 9 0.5 8 0.4 n n n n n n n n
Others 3 0.2 4 0.2 n 0.1 0.1 0.1 n 0.1 n 0.1
TOTAL INTAKE 1863 100.0 1866 100.0 55.5 100.0 60.0 100.0 33 100.0 46 100.0
n (negligible) if: less than 0.5 g for fats


Food Group/Sub-group (336 g) (302 g) (9.4 mg) (10.0 mg) (450.9 mcg RE) (594.0 mcg RE)
% % % %
Mean % cont Mean % cont Mean Mean Mean Mean
cont cont cont cont
ENERGY-GIVING FOOD
Cereals and Cereal Products 293 87.2 258 85.6 4.4 46.1 4.6 45.7 26.5 5.9 32.8 5.5
Rice and Rice Products 250 74.4 217 71.9 3.1 33.3 2.7 27.4 0.0 0.0 0.4 0.1
Corn and Corn Products 24 7.1 7 2.2 0.2 2.2 0.1 0.6 2.3 0.5 1.1 0.2
Other Cereal Products 19 5.7 35 11.5 1.0 10.7 1.8 17.6 24.2 5.4 31.3 5.3
Starchy Roots and Tubers 3 1.0 2 0.7 0.1 1.3 0.1 1.0 0.8 0.2 0.5 0.1
Sugars and Syrups 11 3.4 9 3.0 0.0 0.4 0.0 0.3 0.1 0.0 0.3 0.0
Fats and Oils 0 0.1 0 0.1 0.1 1.1 0.1 0.6 2.0 0.4 5.3 0.9
BODY-BUILDING FOOD
Fish, Meat, and Poultry 1 0.3 2 0.6 1.7 18.1 2.2 22.5 234.0 51.9 360.1 60.6
Fish and Fish Products 1 0.2 0 0.1 0.9 10.0 0.8 8.0 63.8 14.1 57.9 9.8
Meat and Meat Products 1 0.2 1 0.5 0.6 6.2 1.1 11.2 117.5 26.1 197.1 33.2
Poultry 0 0.0 0 0.0 0.2 1.9 0.3 3.3 52.7 11.7 105.0 17.7
Eggs 0 0.1 0 0.2 0.4 4.2 0.5 4.8 43.8 9.7 52.1 8.8
Milk and Milk Products 2 0.5 3 0.9 0.1 1.0 0.2 1.6 22.6 5.0 36.2 6.1
Whole Milk 2 0.5 3 0.8 0.1 0.9 0.2 1.6 21.7 4.8 33.2 5.6
Milk Products 0 0.0 0 0.1 0.0 0.0 0.0 0.1 0.8 0.2 3.1 0.5
Dried Beans, Nuts and Seeds 3 0.9 3 0.9 0.4 4.1 0.4 3.6 0.5 0.1 0.9 0.1

Vegetables 8 2.2 6 1.9 1.5 15.7 1.1 11.1 96.5 21.4 72.2 12.2
Green, Leafy and Yellow Veg. 3 0.8 2 0.6 0.9 9.7 0.6 6.5 88.8 19.7 65.3 11.0
Other Vegetables 5 1.5 4 1.4 0.6 6.0 0.5 4.6 7.7 1.7 6.9 1.2
Fruits 5 1.4 6 1.9 0.2 1.8 0.2 1.9 2.8 0.6 4.0 0.7
Vitamin C-Rich Fruits 1 0.2 0 0.2 0.0 0.3 0.0 0.2 0.8 0.2 1.2 0.2
Other Fruits 4 1.3 5 1.7 0.1 1.5 0.2 1.6 2.0 0.5 2.8 0.5
MISCELLANEOUS 9 2.7 13 4.2 0.6 6.3 0.7 6.9 21.2 4.7 29.5 5.0
Beverages 6 1.9 10 3.3 0.3 2.9 0.4 4.2 17.5 3.9 24.6 4.1
Condiments and Spices 2 0.6 2 0.6 0.3 3.3 0.2 2.3 3.7 0.8 4.6 0.8
Others 1 0.2 1 0.3 0.0 0.1 0.0 0.4 0.1 0.0 0.3 0.1
TOTAL INTAKE 336 100.0 302 100.0 9.4 100.0 10.0 100.0 450.9 100.0 594.0 100.0
281

282

(0.43 g) (0.40 g) (0.80 mg) (0.90 mg) (0.69 mg) (0.81 mg)
ENERGY-GIVING FOOD
Cereals and Cereal Products 0.11 25.5 0.11 26.9 0.49 60.7 0.48 53.0 0.24 34.7 0.25 30.5
Rice and Rice Products 0.08 19.6 0.07 18.3 0.32 40.1 0.27 29.9 0.15 22.4 0.13 16.4
Corn and Corn Products 0.00 1.1 n 0.4 0.03 3.9 0.01 1.1 0.02 2.2 0.01 0.9
Other Cereal Products 0.02 4.9 0.03 8.1 0.13 16.6 0.20 22.0 0.07 10.0 0.11 13.1
Starchy Roots and Tubers 0.01 1.2 n 0.9 0.01 1.3 0.01 1.0 n 0.6 n 0.5
Sugars and Syrups 0.01 2.4 0.01 1.4 n n n n n 0.5 n 0.3
Fats and Oils n 0.4 n 0.4 n 0.6 0.01 0.7 n 0.2 n 0.2
BODY-BUILDING FOOD
Fish, Meat, and Poultry 0.14 32.7 0.12 29.9 0.14 17.7 0.25 28.1 0.20 29.5 0.29 36.1
Fish and Fish Products 0.12 28.9 0.09 22.1 0.03 3.8 0.04 4.0 0.09 12.8 0.08 9.9
Meat and Meat Products 0.01 2.4 0.02 5.3 0.10 12.6 0.20 21.9 0.08 11.2 0.14 17.1
Poultry 0.01 1.4 0.01 2.5 0.01 1.3 0.02 2.2 0.04 5.5 0.07 9.1
Eggs 0.01 2.5 0.01 3.3 0.01 1.4 0.01 1.4 0.06 8.2 0.07 8.3
Milk and Milk Products 0.03 7.2 0.05 12.5 0.01 1.5 0.02 2.6 0.05 7.6 0.08 9.8
Whole Milk 0.03 6.9 0.05 11.4 0.01 1.3 0.02 2.0 0.05 7.2 0.07 9.0
Milk Products n 0.4 n 1.1 n 0.2 0.01 0.6 0.00 0.3 0.01 0.8
Dried Beans, Nuts and Seeds 0.01 1.9 0.01 2.0 0.02 3.0 0.02 2.2 0.01 1.6 0.01 1.2
Vegetables 0.08 19.0 0.06 14.2 0.08 9.5 0.05 6.0 0.08 12.2 0.06 7.1
Green, Leafy and Yellow Veg. 0.04 10.5 0.03 7.6 0.03 3.4 0.02 1.9 0.05 7.2 0.03 3.8
Other Vegetables 0.04 8.5 0.03 6.6 0.05 6.2 0.04 4.1 0.03 5.0 0.03 3.2
Fruits 0.01 1.4 0.01 1.5 0.01 1.2 0.01 1.1 0.01 1.3 0.01 1.2
Vitamin C-Rich Fruits n 0.3 n 0.2 n 0.2 n 0.2 n 0.3 n 0.2
Other Fruits n 1.1 0.01 1.3 0.01 1.0 0.01 0.9 0.01 1.1 0.01 1.0
MISCELLANEOUS 0.03 5.9 0.03 7.1 0.03 3.1 0.04 3.9 0.03 3.7 0.04 4.8
Beverages 0.01 2.4 0.02 4.3 0.02 3.0 0.03 3.6 0.02 3.5 0.04 4.5
Condiments and Spices 0.01 3.4 0.01 2.6 n n n 0.1 n 0.1 n 0.1
Others n 0.1 n 0.2 n 0.1 n 0.2 n 0.1 n 0.2
TOTAL INTAKE 0.43 100.0 0.40 100.0 0.80 100.0 0.90 100.0 0.69 100.0 0.81 100.0
n (negligible) if: less than 0.005 mg thiamin and riboflavin
less than 0.005 g for calcium
Niacin Vitamin C
Rural Urban Rural Urban

(18.5 mg) (19.6 mg) (47.5 mg) (42.7 mg)
Mean % cont Mean % cont Mean % cont Mean % cont
ENERGY-GIVING FOOD
Rice and Rice Products 8.8 47.5 7.5 38.2 n n n n
Sugars and Syrups n n n n 0.1 0.1 0.1 0.3
Fats and Oils n 0.2 n 0.2 n 0.1 n n
BODY-BUILDING FOOD
Fish and Fish Products 3.9 20.9 3.7 19.0 n n n n
Poultry 1.0 5.3 1.8 9.3 0.5 1.0 0.9 2.1
Eggs n 0.1 0.0 0.1 0.0 0.0 0.0 0.0
Whole Milk 0.1 0.4 0.1 0.7 0.9 1.8 1.4 3.2
Milk Products n n n n n n n n

Vegetables 0.8 4.3 0.6 2.9 32.9 69.2 23.8 55.7
Fruits 0.1 0.7 0.1 0.7 6.1 12.9 6.2 14.4
Vitamin C-Rich Fruits n 0.1 n 0.1 2.5 5.4 2.2 5.2
Other Fruits 0.1 0.6 0.1 0.6 3.6 7.5 3.9 9.2
MISCELLANEOUS 1.0 5.3 1.1 5.6 2.3 4.8 6.5 15.1
Beverages 1.0 5.3 1.1 5.4 1.4 2.9 4.0 9.3
Condiments and Spices n n n n 0.9 1.8 2.4 5.5
Others n n n 0.2 n n 0.1 0.3
TOTAL INTAKE 18.5 100.0 19.6 100.0 47.5 100.0 42.7 100.0
283

Appendix 54. Mean one-day per capita intake and percent contribution of food group/sub-group to energy and nutrient intake by region: Philippines,
284
2015
NCR
1989 kcal 66.3 g 57 g 301 g 10.9 mg 684.3 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 39 2.0 0.1 0.1 n 0.4 9 3.0 n 0.3 0.6 0.1
Fats and Oils 137 6.9 0.5 0.7 15 25.9 n 0.1 0.1 0.6 10.5 1.5
BODY-BUILDING FOOD
Poultry 61 3.0 7.4 11.1 3 6.0 n n 0.5 4.3 151.0 22.1
Eggs 28 1.4 2.1 3.2 2 3.3 n 0.2 0.5 4.4 51.8 7.6
Whole Milk 34 1.7 1.5 2.3 2 2.8 3 1.1 0.2 1.9 39.0 5.7
Vegetables 31 1.6 1.4 2.1 n 0.5 6 1.9 1.0 9.3 66.9 9.8
Fruits 26 1.3 0.3 0.4 n 0.4 6 1.9 0.2 1.7 4.9 0.7
Vitamin C-Rich Fruits 2 0.1 n n n 0.0 n 0.2 n 0.2 1.5 0.2
Other Fruits 24 1.2 0.2 0.4 n 0.4 5 1.7 0.2 1.5 3.4 0.5
MISCELLANEOUS 74 3.7 0.9 1.3 n 0.7 15 5.0 0.7 6.2 30.3 4.4
Beverages 59 3.0 0.8 1.2 n 0.6 12 4.0 0.4 3.7 25.1 3.7
Condiments and Spices 10 0.5 n 0.1 n 0.1 2 0.6 0.2 2.0 4.9 0.7
Others 5 0.3 0.1 0.1 n 0.1 1 0.4 0.1 0.6 0.3 n
TOTAL INTAKE 1989 100.0 66.3 100.0 57 100.0 301 100.0 10.9 100.0 684.3 100.0
NCR

0.43 g 1.00 mg 0.93 mg 21.1 mg 43.3 mg
ENERGY-GIVING FOOD
Corn and Corn Products n 0.3 0.01 0.6 0.01 1.0 n 0.2 0.3 0.7
Starchy Roots and Tubers n 1.0 0.01 1.2 0.01 0.6 0.2 0.9 3.0 6.9
Sugars and Syrups 0.01 1.2 n 0.1 n 0.3 n 0.1 0.2 0.4
BODY-BUILDING FOOD
Poultry 0.01 3.1 0.03 2.9 0.11 11.5 2.6 12.4 1.3 3.0
Eggs 0.01 3.0 0.01 1.2 0.07 7.2 n 0.1 n n
Whole Milk 0.05 12.8 0.02 2.5 0.09 9.5 0.2 0.9 1.7 4.0
Milk Products 0.01 1.6 0.01 0.8 0.01 1.0 n 0.1 n n

Vegetables 0.05 12.0 0.05 4.9 0.05 5.2 0.5 2.4 19.8 45.6
Fruits 0.01 1.5 0.01 1.0 0.01 1.1 0.1 0.7 6.2 14.2
Other Fruits 0.01 1.3 0.01 0.8 0.01 1.0 0.1 0.6 4.0 9.3
MISCELLANEOUS 0.03 6.7 0.04 3.7 0.04 4.6 1.2 5.5 9.2 21.2
Beverages 0.02 4.2 0.03 3.4 0.04 4.3 1.1 5.4 5.6 12.8
Others n 0.3 n 0.2 n 0.1 n 0.1 n n
TOTAL INTAKE 0.43 100.0 1.00 100.0 0.93 100.0 21.1 100.0 43.3 100.0
285

286
CAR
2006 kcal 60.4 g 41 g 348 g 10.5 mg 432.6 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 62 3.1 n 0.1 n 0.2 15 4.4 0.1 0.6 0.1 n
Fats and Oils 92 4.6 0.2 0.3 10 24.8 n 0.1 n 0.3 1.3 0.3
BODY-BUILDING FOOD
Poultry 53 2.6 6.7 11.0 3 7.1 n n 0.4 4.2 54.8 12.7
Eggs 23 1.1 1.7 2.9 2 3.8 n 0.1 0.4 3.7 42.6 9.8
Whole Milk 24 1.2 1.1 1.9 1 3.0 2 0.6 0.1 1.0 30.8 7.1
Vegetables 44 2.2 2.2 3.6 n 1.0 8 2.3 1.5 14.5 99.5 23.0
Fruits 25 1.3 0.3 0.5 n 0.4 6 1.6 0.2 2.0 2.7 0.6
Vitamin C-Rich Fruits 3 0.2 n 0.1 n 0.1 1 0.2 n 0.4 0.7 0.2
Other Fruits 22 1.1 0.2 0.4 n 0.4 5 1.4 0.2 1.6 2.1 0.5
MISCELLANEOUS 54 2.7 0.9 1.5 n 0.9 11 3.0 0.7 6.3 20.3 4.7
Beverages 41 2.1 0.8 1.4 n 0.8 8 2.2 0.4 3.6 16.8 3.9
Others 5 0.3 0.1 0.1 n n 1 0.4 n 0.3 n n
TOTAL INTAKE 2006 100.0 60.4 100.0 41 100.0 348 100.0 10.5 100.0 432.6 100.0
CAR

0.45 g 0.95 mg 0.76 mg 21 mg 52.4 mg
ENERGY-GIVING FOOD
Fats and Oils n 0.2 0.02 1.6 n 0.3 n 0.2 n n
BODY-BUILDING FOOD
Poultry 0.01 3.1 0.02 2.4 0.05 6.7 2.5 11.9 0.7 1.4
Eggs 0.01 2.3 0.01 1.1 0.06 7.2 n 0.1 n n
Whole Milk 0.04 8.5 0.02 1.6 0.07 8.8 0.1 0.5 1.3 2.5

Vegetables 0.08 18.4 0.07 7.9 0.08 10.9 0.9 4.4 30.4 58.0
Fruits 0.01 1.7 0.01 1.1 0.01 1.3 0.2 0.7 8.4 16.0
Other Fruits 0.01 1.3 0.01 0.8 0.01 1.0 0.1 0.6 4.0 7.7
MISCELLANEOUS 0.03 6.1 0.02 2.5 0.03 3.5 1.4 6.7 3.3 6.2
Beverages 0.01 3.2 0.02 2.4 0.03 3.3 1.4 6.7 1.7 3.2
Others n 0.2 n n n 0.2 n n n n
TOTAL INTAKE 0.45 100.0 0.95 100.0 0.76 100.0 21.0 100.0 52.4 100.0
287

Appendix 54 continued. . .
288
ILOCOS REGION
1839 kcal 56.7 g 39 g 314 g 10.1 mg 546.0 mcg RE
ENERGY-GIVING FOOD
Corn and Corn Products 2 0.1 n 0.1 n 0.3 n 0.1 n 0.1 0.5 0.1
Sugars and Syrups 50 2.7 n n n 0.2 12 3.9 n 0.3 0.2 n
Fats and Oils 93 5.0 0.3 0.5 10 25.6 0 0.1 n 0.2 1.6 0.3
BODY-BUILDING FOOD
Poultry 29 1.6 3.4 6.0 2 4.3 n n 0.2 2.3 71.0 13.0
Eggs 27 1.5 2.1 3.7 2 4.8 n 0.2 0.5 4.6 51.8 9.5
Whole Milk 18 1.0 0.8 1.4 1 2.3 2 0.5 0.1 1.0 21.7 4.0
Vegetables 42 2.3 2.2 3.8 n 1.1 7 2.3 1.6 15.5 91.7 16.8
Fruits 18 1.0 0.2 0.3 n 0.5 4 1.2 0.1 1.2 1.7 0.3
Vitamin C-Rich Fruits 1 0.1 n n n n n 0.1 n 0.1 0.2 n
Other Fruits 17 0.9 0.2 0.3 n 0.4 4 1.2 0.1 1.1 1.5 0.3
MISCELLANEOUS 44 2.4 0.7 1.3 n 0.7 9 3.0 0.6 6.0 25.5 4.7
Beverages 33 1.8 0.7 1.2 n 0.6 7 2.2 0.4 3.6 22.9 4.2
Others 4 0.2 n 0.1 n n 1 0.3 n 0.2 0.1 n
TOTAL INTAKE 1839 100.0 56.7 100.0 39 100.0 314 100.0 10.1 100.0 546.0 100.0
ILOCOS REGION

0.45 g 0.88 mg 0.75 mg 18.8 mg 43.6 g
ENERGY-GIVING FOOD
Corn and Corn Products n 0.1 n 0.1 n 0.1 n n n n
BODY-BUILDING FOOD
Poultry 0.01 1.7 0.01 1.6 0.05 6.5 1.2 6.6 0.6 1.4
Eggs 0.01 2.8 0.01 1.4 0.07 8.8 n 0.1 n n
Whole Milk 0.03 6.3 0.01 1.3 0.05 6.2 0.1 0.5 1.0 2.2

Vegetables 0.08 18.3 0.08 8.7 0.09 11.7 0.8 4.4 32.0 73.5
Fruits n 1.0 0.01 0.7 0.01 0.9 0.1 0.5 3.7 8.5
Other Fruits n 0.8 0.01 0.7 0.01 0.8 0.1 0.5 2.5 5.7
MISCELLANEOUS 0.02 5.4 0.03 3.9 0.03 3.8 1.0 5.3 2.8 6.5
Beverages 0.01 2.9 0.03 3.7 0.03 3.6 1.0 5.2 1.5 3.5
Others n 0.1 n 0.1 n 0.2 n n 0.1 0.1
TOTAL INTAKE 0.45 100.0 0.88 100.0 0.75 100.0 18.8 100.0 43.6 100.0
289

290
CAGAYAN VALLEY
1971 kcal 59.7 g 46 g 329 g 11.1 mg 729.5 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 130 6.6 0.1 0.2 14 31.4 n 0.1 n 0.2 0.9 0.1
BODY-BUILDING FOOD
Poultry 35 1.8 4.1 6.9 2 4.5 n n 0.3 2.7 187.9 25.8
Eggs 29 1.5 2.3 3.8 2 4.4 1 0.2 0.5 4.6 55.4 7.6
Whole Milk 26 1.3 1.2 2.0 1 2.8 2 0.8 0.1 1.2 29.5 4.0
Vegetables 46 2.3 2.2 3.7 n 1.0 8 2.5 1.7 14.9 88.8 12.2
Fruits 30 1.5 0.3 0.5 n 0.9 6 2.0 0.2 2.2 3.7 0.5
Vitamin C-Rich Fruits 3 0.1 n 0.1 n n 1 0.2 n 0.3 0.5 0.1
Other Fruits 28 1.4 0.3 0.5 n 0.8 6 1.8 0.2 1.8 3.3 0.4
MISCELLANEOUS 62 3.1 0.9 1.5 n 0.6 13 3.8 0.7 6.2 30.8 4.2
Beverages 43 2.2 0.8 1.3 n 0.5 9 2.6 0.3 2.9 22.3 3.1
Others 9 0.5 0.1 0.2 n n 2 0.6 n 0.4 0.2 n
TOTAL INTAKE 1971 100.0 59.7 100.0 46 100.0 329 100.0 11.1 100.0 729.5 100.0
CAGAYAN VALLEY

0.49 g 0.95 mg 0.90 mg 19.7 mg 52.4 mg
ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Poultry 0.01 1.4 0.02 2.0 0.11 12.5 1.6 8.1 0.7 1.4
Eggs 0.01 2.8 0.01 1.4 0.07 8.0 n 0.1 n n
Whole Milk 0.04 8.8 0.02 1.6 0.07 7.7 0.1 0.6 1.3 2.5

Vegetables 0.09 17.5 0.09 9.2 0.09 10.0 0.9 4.5 30.4 58.0
Fruits 0.01 1.4 0.01 1.5 0.01 1.6 0.2 1.0 8.4 16.0
Other Fruits 0.01 1.1 0.01 1.2 0.01 1.4 0.2 0.9 4.0 7.7
MISCELLANEOUS 0.03 5.9 0.03 3.1 0.03 3.5 1.3 6.8 3.3 6.2
Beverages 0.01 2.6 0.03 3.1 0.03 3.2 1.3 6.7 1.7 3.2
Others n 0.2 n n n 0.3 n n n n
TOTAL INTAKE 0.49 100.0 0.95 100.0 0.90 100.0 19.7 100.0 52.4 100.0
291

Appendix 54 continued. . .
292
CENTRAL LUZON
1821 kcal 57.0 g 42 g 303 g 10.0 mg 568.6 mcg RE
ENERGY-GIVING FOOD
Corn and Corn Products 3 0.2 0.1 0.1 0 0.2 1 0.2 n 0.2 0.9 0.2
Fats and Oils 111 6.1 0.4 0.7 12 28.4 n 0.1 n 0.5 4.7 0.8
BODY-BUILDING FOOD
Poultry 38 2.1 4.4 7.7 2 5.2 n n 0.3 2.8 56.1 9.9
Eggs 30 1.6 2.3 4.1 2 4.9 1 0.2 0.5 5.2 56.4 9.9
Whole Milk 23 1.3 1.1 1.8 1 2.7 2 0.7 0.2 1.7 27.3 4.8
Vegetables 32 1.8 1.5 2.6 n 0.7 6 1.9 1.1 11.1 61.2 10.8
Fruits 22 1.2 0.2 0.4 n 0.4 5 1.6 0.2 1.5 2.9 0.5
Vitamin C-Rich Fruits 2 0.1 n n n n 1 0.2 n 0.2 0.6 0.1
Other Fruits 20 1.1 0.2 0.4 n 0.3 4 1.5 0.1 1.3 2.3 0.4
MISCELLANEOUS 58 3.2 1.0 1.8 n 0.7 13 4.1 0.8 8.1 27.0 4.7
Beverages 43 2.3 0.9 1.7 n 0.6 9 3.0 0.6 5.6 23.3 4.1
Others 7 0.4 0.1 0.1 n n 2 0.6 n 0.3 n n
TOTAL INTAKE 1821 100.0 57.0 100.0 42 100.0 303 100.0 10.0 100.0 568.6 100.0
CENTRAL LUZON

0.40 g 0.87 mg 0.76 mg 18.6 mg 38.8 mg
ENERGY-GIVING FOOD
Corn and Corn Products n 0.1 n 0.3 n 0.3 n 0.1 0.1 0.3
Sugars and Syrups n 0.8 n n n 0.2 n n 0.1 0.2
BODY-BUILDING FOOD
Poultry 0.01 2.5 0.02 1.9 0.05 6.1 1.6 8.5 0.7 1.8
Eggs 0.01 3.5 0.01 1.6 0.07 9.6 n 0.1 n n
Whole Milk 0.04 9.7 0.02 1.8 0.06 8.1 0.1 0.7 1.3 3.3

Vegetables 0.05 13.3 0.06 6.5 0.05 7.3 0.6 3.2 21.7 55.9
Fruits 0.01 1.4 0.01 1.0 0.01 1.1 0.1 0.6 5.8 15.1
Other Fruits n 1.1 0.01 0.9 0.01 0.9 0.1 0.5 3.3 8.6
MISCELLANEOUS 0.03 7.8 0.03 3.5 0.03 4.6 1.1 5.8 5.4 14.0
Beverages 0.02 5.3 0.03 3.4 0.03 4.3 1.1 5.8 2.1 5.4
Others n 0.2 n 0.1 n 0.3 n n n n
TOTAL INTAKE 0.40 100.0 0.87 100.0 0.76 100.0 18.6 100.0 38.8 100.0
293

294
CALABARZON
1831 kcal 57.5 g 47 g 292 g 9.8 mg 578.1 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 141 7.7 0.5 0.9 15 31.9 n 0.2 0.1 1.0 5.3 0.9
BODY-BUILDING FOOD
Poultry 42 2.3 5.0 8.7 2 5.2 n n 0.3 3.3 72.3 12.5
Eggs 33 1.8 2.6 4.5 2 4.8 1 0.2 0.6 5.8 60.9 10.5
Whole Milk 25 1.4 1.1 2.0 1 2.5 2 0.8 0.1 1.5 30.4 5.3
Vegetables 32 1.8 1.5 2.6 0 0.7 6 2.0 1.0 10.3 65.2 11.3
Fruits 28 1.5 0.3 0.5 0 0.5 6 2.2 0.2 2.2 4.4 0.8
Vitamin C-Rich Fruits 3 0.2 n 0.1 0 0.0 1 0.2 n 0.3 2.0 0.3
Other Fruits 25 1.4 0.3 0.5 0 0.4 6 1.9 0.2 1.9 2.4 0.4
MISCELLANEOUS 61 3.3 0.7 1.2 0 0.6 12 4.2 0.6 6.0 22.0 3.8
Beverages 47 2.6 0.6 1.0 0 0.5 9 3.2 0.3 2.9 19.9 3.5
Condiments and Spices 10 0.5 n 0.1 0 n 2 0.7 0.2 2.4 1.9 0.3
Others 4 0.2 0.1 0.1 0 n 1 0.3 0.1 0.7 0.1 n
TOTAL INTAKE 1831 100.0 57.5 100.0 47 100.0 292 100.0 9.8 100.0 578.1 100.0
CALABARZON

0.37 g 0.88 mg 0.80 mg 18.8 mg 41.8 mg
ENERGY-GIVING FOOD
Sugars and Syrups n 0.9 n n n 0.2 n n 0.1 0.2
Fats and Oils n 0.5 0.01 1.1 n 0.3 0.1 0.4 n 0.1
BODY-BUILDING FOOD
Poultry 0.01 2.6 0.02 2.1 0.06 7.3 1.7 9.2 0.8 1.9
Eggs 0.02 4.2 0.02 1.7 0.08 10.0 n 0.1 n n
Whole Milk 0.04 11.1 0.02 1.8 0.07 8.2 0.1 0.7 1.3 3.2

Vegetables 0.05 14.6 0.05 6.0 0.06 6.9 0.6 3.0 21.5 51.4
Fruits 0.01 1.7 0.01 1.4 0.01 1.4 0.2 0.9 7.6 18.2
Other Fruits n 1.3 0.01 1.1 0.01 1.1 0.1 0.8 4.4 10.5
MISCELLANEOUS 0.02 6.4 0.03 3.4 0.03 4.4 1.0 5.3 6.6 15.7
Beverages 0.01 3.2 0.03 3.0 0.03 4.1 0.9 4.9 4.1 9.7
Others n 0.3 n 0.3 n 0.2 0.1 0.3 0.1 0.1
TOTAL INTAKE 0.37 100.0 0.88 100.0 0.80 100.0 18.8 100.0 41.8 100.0
295

296
MIMAROPA
1835 kcal 57.8 g 31 g 329 g 9.2 mg 297.3 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 50 2.7 n 0.1 n 0.3 12 3.7 0.1 0.7 0.1 n
Fats and Oils 114 6.2 0.6 1.0 12 39.9 n 0.1 0.2 1.7 0.9 0.3
BODY-BUILDING FOOD
Meat and Meat Products 98 5.3 6.4 11.1 8 25.8 n 0.1 0.6 6.7 43.4 14.6
Poultry 14 0.8 1.9 3.3 1 2.4 n n 0.1 1.3 9.2 3.1
Eggs 19 1.1 1.5 2.6 1 4.3 0 0.1 0.3 3.6 35.6 12.0
Milk and Milk Products 9 0.5 0.5 0.8 n 1.6 1 0.2 n 0.2 13.7 4.6
Whole Milk 8 0.5 0.4 0.7 n 1.4 1 0.2 n 0.2 12.1 4.1
Milk Products n n n n n 0.1 n n n n 1.5 0.5
Vegetables 40 2.2 1.9 3.2 n 1.3 7 2.2 1.2 13.6 78.3 26.3
Fruits 23 1.3 0.2 0.4 n 0.6 5 1.6 0.2 2.1 4.4 1.5
Other Fruits 21 1.1 0.2 0.4 n 0.5 5 1.4 0.2 1.9 2.6 0.9
MISCELLANEOUS 53 2.9 0.7 1.2 n 0.7 9 2.7 0.7 7.7 16.9 5.7
Beverages 41 2.2 0.6 1.1 n 0.5 6 1.9 0.3 3.5 15.5 5.2
Others 2 0.1 n n n n n 0.1 n n n n
TOTAL INTAKE 1835 100.0 57.8 100.0 31 100.0 329 100.0 9.2 100.0 297.3 100.0
MIMAROPA

0.40 g 0.77 mg 0.63 mg 20.7 mg 49.7 mg
ENERGY-GIVING FOOD
Corn and Corn Products n 0.2 0.01 0.7 n 0.4 n 0.2 0.2 0.4
Sugars and Syrups 0.01 3.3 n n n 0.6 n n n 0.1
BODY-BUILDING FOOD
Poultry n 1.0 0.01 0.7 0.01 1.6 0.8 3.7 0.1 0.3
Eggs 0.01 2.3 0.01 1.1 0.05 7.5 n 0.1 n n
Milk and Milk Products 0.02 3.9 0.01 1.1 0.03 5.0 n 0.1 0.3 0.6
Whole Milk 0.01 3.8 n 0.6 0.03 4.4 n 0.1 0.3 0.6

Vegetables 0.07 18.3 0.07 8.9 0.08 12.5 0.8 3.8 30.9 62.1
Fruits 0.01 1.6 0.01 1.4 0.01 1.6 0.1 0.7 6.3 12.7
Other Fruits 0.01 1.4 0.01 1.2 0.01 1.4 0.1 0.6 4.5 9.0
MISCELLANEOUS 0.03 7.4 0.04 4.6 0.03 5.3 1.3 6.1 4.1 8.2
Beverages 0.01 2.8 0.04 4.5 0.03 5.1 1.3 6.0 2.6 5.2
TOTAL INTAKE 0.40 100.0 0.77 100.0 0.63 100.0 20.7 100.0 49.7 100.0
297

298
BICOL
Energy Protein Fat Carbohydrate Iron Vitamin A
1812 kcal 52.2 g 37 g 316 g 9.0 mg 404.2 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 158 8.7 1.2 2.4 16 43.9 2 0.5 0.4 4.0 2.7 0.7
BODY-BUILDING FOOD
Poultry 17 0.9 2.2 4.2 1 2.4 n n 0.1 1.6 57.1 14.1
Eggs 17 1.0 1.3 2.5 1 3.2 n 0.1 0.3 3.3 33.1 8.2
Whole Milk 23 1.3 1.1 2.2 1 3.1 2 0.6 0.1 1.0 30.5 7.5
Vegetables 38 2.1 1.9 3.7 n 1.1 7 2.1 1.2 13.6 106.7 26.4
Fruits 20 1.1 0.2 0.5 n 0.6 4 1.4 0.2 2.0 2.6 0.6
Other Fruits 16 0.9 0.2 0.4 n 0.5 3 1.1 0.1 1.5 1.6 0.4
MISCELLANEOUS 47 2.6 0.7 1.4 n 0.7 10 3.1 0.6 6.4 26.1 6.5
Beverages 36 2.0 0.7 1.3 n 0.6 7 2.3 0.3 3.6 23.7 5.9
Others 4 0.2 n 0.1 n n 1 0.3 n 0.1 0.7 0.2
TOTAL INTAKE 1812 100.0 52.2 100.0 37 100.0 316 100.0 9.0 100.0 404.2 100.0
BICOL

0.41 g 0.76 mg 0.67 mg 17.1 mg 49.2 mg
ENERGY-GIVING FOOD
Starchy Roots and Tubers 0.01 1.3 0.01 1.2 n 0.5 0.1 0.5 3.9 7.9
Sugars and Syrups 0.01 2.8 n n n 0.6 n 0.1 0.1 0.1
Fats and Oils 0.01 1.2 0.01 1.3 n 0.6 0.1 0.5 0.2 0.4
BODY-BUILDING FOOD
Poultry n 0.8 0.01 1.1 0.04 5.5 0.8 4.9 0.4 0.8
Eggs 0.01 1.9 0.01 1.0 0.04 6.2 n 0.1 n n
Whole Milk 0.04 9.9 0.01 1.8 0.07 10.6 0.1 0.4 1.0 2.0
Milk Products n 0.7 0.01 0.9 0.01 1.2 n 0.1 n n
Dried Beans, Nuts and Seeds n 1.1 0.01 1.6 0.01 0.9 0.1 0.4 0.1 0.2

Vegetables 0.07 17.9 0.07 8.9 0.08 11.8 0.7 4.0 31.7 64.5
Fruits 0.01 1.7 0.01 1.3 0.01 1.3 0.1 0.8 7.0 14.3
Other Fruits n 1.1 0.01 0.8 0.01 0.8 0.1 0.6 2.9 5.9
MISCELLANEOUS 0.02 5.6 0.03 4.1 0.03 4.9 1.1 6.4 3.8 7.8
Beverages 0.01 2.8 0.03 4.0 0.03 4.6 1.1 6.3 2.4 4.9
Others n 0.1 n n n 0.3 n 0.1 0.3 0.7
TOTAL INTAKE 0.41 100.0 0.76 100.0 0.67 100.0 17.1 100.0 49.2 100.0
299

300
WESTERN VISAYAS
1907 kcal 58.2.2 g 31 g 348 g 9.9 mg 667.7 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 46 2.4 n 0.1 n 0.3 11 3.2 n 0.4 0.2 0.0
Fats and Oils 91 4.8 0.1 0.2 10 32.3 n n n 0.3 1.1 0.2
BODY-BUILDING FOOD
Poultry 29 1.5 3.4 5.8 2 5.4 n n 0.3 2.6 134.2 20.1
Eggs 22 1.2 1.7 3.0 2 5.0 n 0.1 0.4 3.9 43.3 6.5
Whole Milk 23 1.2 1.1 1.9 1 3.8 2 0.6 0.1 1.0 28.8 4.3
Vegetables 44 2.3 2.1 3.6 n 1.4 8 2.3 1.5 14.9 102.1 15.3
Fruits 24 1.3 0.3 0.4 n 0.6 5 1.6 0.2 1.9 2.9 0.4
Other Fruits 23 1.2 0.2 0.4 n 0.5 5 1.4 0.2 1.7 2.3 0.3
MISCELLANEOUS 52 2.7 0.7 1.3 n 0.9 10 3.0 0.8 8.1 31.1 4.7
Beverages 39 2.0 0.7 1.2 n 0.8 8 2.2 0.4 3.9 27.2 4.1
Others 3 0.1 n n n n 1 0.2 n 0.1 0.3 n
TOTAL INTAKE 1907 100.0 58.2 100.0 31 100.0 348 100.0 9.9 100.0 667.7 100.0
WESTERN VISAYAS

0.46 g 0.80 mg 0.77 mg 19.7 mg 47.8 mg
ENERGY-GIVING FOOD
Corn and Corn Products n 0.1 n 0.5 n 0.5 n 0.2 0.1 0.2
BODY-BUILDING FOOD
Poultry 0.01 2.0 0.02 1.9 0.08 10.9 1.2 6.3 0.8 1.7
Eggs 0.01 2.2 0.01 1.5 0.06 7.3 n 0.1 n n
Whole Milk 0.04 8.7 0.01 1.7 0.07 8.9 0.1 0.4 1.0 2.1

Vegetables 0.09 18.6 0.08 9.9 0.08 10.5 0.8 3.9 34.1 71.2
Fruits 0.01 1.3 0.01 1.2 0.01 1.1 0.1 0.7 6.5 13.6
Other Fruits n 1.1 0.01 1.0 0.01 0.9 0.1 0.6 4.0 8.4
MISCELLANEOUS 0.03 7.0 0.04 4.7 0.04 4.6 1.0 5.3 2.3 4.7
Beverages 0.01 2.8 0.04 4.7 0.03 4.4 1.0 5.2 1.4 2.9
Others n 0.1 n n n 0.1 n n 0.1 0.3
TOTAL INTAKE 0.46 100.0 0.80 100.0 0.77 100.0 19.7 100.0 47.8 100.0
301

302
CENTRAL VISAYAS
1797 kcal 55.9 g 33 g 318 g 8.6 mg 394.7 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 92 5.1 0.1 0.2 10 30.4 n 0.1 n 0.3 1.4 0.3
BODY-BUILDING FOOD
Poultry 23 1.3 2.7 4.8 1 4.0 n n 0.2 2.1 42.2 10.7
Eggs 20 1.1 1.6 2.8 1 4.2 n 0.1 0.4 4.1 38.1 9.7
Whole Milk 18 1.0 0.9 1.5 1 2.7 2 0.5 0.1 1.4 21.3 5.4
Vegetables 38 2.1 1.9 3.3 n 1.4 7 2.1 1.5 17.6 120.2 30.4
Fruits 16 0.9 0.2 0.3 n 0.4 4 1.1 0.1 1.3 2.1 0.5
Vitamin C-Rich Fruits 1 0.0 n n n 0.0 n n n 0.1 0.3 0.1
Other Fruits 15 0.9 0.2 0.3 n 0.4 3 1.1 0.1 1.2 1.7 0.4
MISCELLANEOUS 39 2.2 0.5 0.9 n 0.6 7 2.3 0.5 5.8 20.2 5.1
Beverages 30 1.7 0.5 0.8 n 0.5 5 1.7 0.2 2.6 14.5 3.7
Others 2 0.1 n n n n n 0.1 n 0.1 n n
TOTAL INTAKE 1797 100.0 55.9 100.0 33 100.0 318 100.0 8.6 100.0 394.7 100.0
CENTRAL VISAYAS

0.38 g 0.80 mg 0.66 mg 16.7 mg 48.2 mg
ENERGY-GIVING FOOD
Corn and Corn Products 0.01 3.8 0.10 12.4 0.05 7.0 0.8 4.8 n 0.1
Sugars and Syrups 0.01 2.3 n n n 0.4 n n n 0.1
BODY-BUILDING FOOD
Poultry 0.01 1.6 0.01 1.1 0.03 4.7 1.0 6.0 0.4 0.8
Eggs 0.01 2.5 0.01 1.1 0.05 7.6 n 0.1 n n
Whole Milk 0.03 8.1 0.01 1.5 0.05 7.4 0.1 0.6 1.0 2.0

Vegetables 0.08 21.2 0.07 8.4 0.09 14.3 0.8 4.8 40.0 82.9
Fruits n 1.2 0.01 0.8 0.01 0.9 0.1 0.5 3.3 6.8
Other Fruits n 1.1 0.01 0.8 0.01 0.8 0.1 0.5 2.5 5.3
MISCELLANEOUS 0.03 6.6 0.02 2.4 0.02 3.4 0.7 4.3 1.3 2.6
Beverages 0.01 3.1 0.02 2.4 0.02 3.2 0.7 4.3 0.9 1.9
Others n n n n n n n n 0.1 0.1
TOTAL INTAKE 0.38 100.0 0.80 100.0 0.66 100.0 16.7 100.0 48.2 100.0
303

304
EASTERN VISAYAS
1881 kcal 58.7 g 33 g 337 g 9.3 mg 412.3 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 114 6.0 0.4 0.6 12 37.3 n 0.1 0.1 1.0 2.4 0.6
BODY-BUILDING FOOD
Poultry 24 1.3 2.8 4.8 1 4.1 n n 0.2 1.9 71.5 17.3
Eggs 21 1.1 1.6 2.8 1 4.4 n 0.1 0.4 4.0 39.5 9.6
Whole Milk 20 1.1 1.0 1.7 1 3.1 2 0.5 0.1 0.7 27.6 6.7
Milk Products 1 0.0 n n n 0.1 n n n n 0.5 0.1
Vegetables 29 1.5 1.3 2.3 n 0.9 5 1.5 1.1 11.8 72.7 17.6
Fruits 17 0.9 0.2 0.3 n 0.3 4 1.1 0.1 1.4 2.3 0.6
Other Fruits 16 0.8 0.2 0.3 n 0.3 4 1.1 0.1 1.3 1.6 0.4
MISCELLANEOUS 46 2.5 0.5 0.9 n 0.7 10 3.0 0.6 6.0 24.7 6.0
Beverages 37 2.0 0.5 0.8 n 0.6 8 2.4 0.2 2.6 16.8 4.1
Others 2 0.1 n n n n n 0.1 n n n n
TOTAL INTAKE 1881 100.0 58.7 100.0 33 100.0 337 100.0 9.3 100.0 412.3 100.0
EASTERN VISAYAS

0.42 g 0.81 mg 0.70 mg 19.5 mg 38.9 mg
ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Poultry 0.01 1.2 0.01 1.4 0.05 6.9 1.0 5.4 0.6 1.7
Eggs 0.01 2.3 0.01 1.1 0.05 7.3 n 0.1 n n
Whole Milk 0.04 8.3 0.01 1.4 0.06 8.9 0.1 0.3 0.9 2.3
Dried Beans, Nuts and Seeds n 1.0 0.01 1.0 0.01 0.8 0.1 0.3 0.1 0.2

Vegetables 0.06 13.3 0.05 6.6 0.06 8.4 0.5 2.7 22.8 58.7
Fruits 0.01 1.2 0.01 0.9 0.01 0.9 0.1 0.5 4.2 10.7
Other Fruits n 1.1 0.01 0.7 0.01 0.8 0.1 0.5 2.8 7.1
MISCELLANEOUS 0.03 6.3 0.02 3.0 0.03 4.4 0.7 3.7 1.9 4.9
Beverages 0.01 2.8 0.02 3.0 0.03 4.2 0.7 3.7 1.5 4.0
TOTAL INTAKE 0.42 100.0 0.81 100.0 0.70 100.0 19.5 100.0 38.9 100.0
305

306
ZAMBOANGA PENINSULA
1903 kcal 60.0 g 30 g 347 g 9.6 mg 412.3 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 109 5.7 0.2 0.4 12 39.0 1 0.2 0.1 0.8 2.4 0.6
BODY-BUILDING FOOD
Poultry 21 1.1 2.4 3.9 1 4.4 n n 0.2 1.6 71.5 17.3
Eggs 18 0.9 1.4 2.3 1 4.1 n 0.1 0.3 3.2 39.5 9.6
Whole Milk 20 1.0 0.9 1.6 1 3.1 2 0.5 0.1 1.3 27.6 6.7
Milk Products 1 0.1 n 0.1 n 0.3 n n n n 0.5 0.1
Vegetables 42 2.2 1.9 3.2 n 1.5 7 2.1 1.7 17.4 72.7 17.6
Fruits 23 1.2 0.3 0.4 n 0.5 5 1.5 0.2 1.8 2.3 0.6
Vitamin C-Rich Fruits 2 0.1 n n n 0.1 1 0.2 n 0.4 0.7 0.2
Other Fruits 21 1.1 0.2 0.4 n 0.4 5 1.3 0.1 1.4 1.6 0.4
MISCELLANEOUS 49 2.6 0.7 1.2 n 1.3 10 3.0 0.8 8.4 24.7 6.0
Beverages 38 2.0 0.7 1.1 n 1.0 8 2.3 0.4 4.6 16.8 4.1
Others 2 0.1 n 0.1 n 0.3 n 0.1 n 0.1 n n
TOTAL INTAKE 1903 100.0 60.0 100.0 30 100.0 347 100.0 9.6 100.0 412.3 100.0
ZAMBOANGA PENINSULA

0.47 g 0.78 mg 0.70 mg 18.4 mg 51.4 mg
ENERGY-GIVING FOOD
Corn and Corn Products 0.02 3.4 0.10 13.4 0.05 7.4 0.8 4.6 n n
Sugars and Syrups 0.01 1.9 n n n 0.4 n n n n
Fats and Oils n 0.4 n 0.2 n 0.1 n 0.1 0.1 0.1
BODY-BUILDING FOOD
Poultry 0.01 1.2 0.01 1.1 0.02 2.9 0.8 4.6 0.4 0.7
Eggs 0.01 1.8 0.01 1.0 0.04 6.1 n 0.1 n n
Whole Milk 0.03 7.3 0.01 1.5 0.05 7.0 0.1 0.6 0.9 1.7

Vegetables 0.08 17.7 0.08 9.7 0.09 12.5 0.8 4.4 35.6 69.2
Fruits 0.01 1.5 0.01 1.2 0.01 1.2 0.1 0.7 6.2 12.0
Other Fruits 0.01 1.2 0.01 1.0 0.01 1.0 0.1 0.6 3.3 6.5
MISCELLANEOUS 0.03 7.3 0.05 5.8 0.04 6.0 0.9 5.1 6.0 11.7
Beverages 0.02 3.5 0.04 4.8 0.04 5.8 0.9 5.0 5.8 11.3
Others n 0.1 0.01 1.0 n 0.1 n 0.1 0.1 0.2
TOTAL INTAKE 0.47 100.0 0.78 100.0 0.70 100.0 18.4 100.0 51.4 100.0
307

308
NORTHERN MINDANAO
1773 kcal 51.7 g 27 g 331 g 8.6 mg 441.7 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 80 4.5 0.2 0.4 9 32.2 n 0.1 0.1 0.8 2.2 0.5
BODY-BUILDING FOOD
Poultry 23 1.3 2.7 5.2 1 5.1 n n 0.2 2.2 64.8 14.7
Eggs 23 1.3 1.7 3.4 2 5.8 n 0.1 0.4 4.6 42.6 9.6
Whole Milk 16 0.9 0.7 1.4 1 3.0 1 0.4 0.1 0.9 20.8 4.7
Milk Products n n n n n 0.1 n n n n 0.2 0.1
Vegetables 41 2.3 2.0 3.8 n 1.6 7 2.2 1.6 18.5 102.9 23.3
Fruits 19 1.0 0.2 0.4 n 0.3 4 1.3 0.2 1.8 2.3 0.5
Vitamin C-Rich Fruits 1 n n n n 0.0 n 0.1 n 0.1 0.3 0.1
Other Fruits 18 1.0 0.2 0.4 n 0.3 4 1.2 0.1 1.6 2.0 0.5
MISCELLANEOUS 33 1.9 0.5 0.9 n 1.0 7 2.1 0.5 5.5 21.6 4.9
Beverages 24 1.4 0.4 0.8 n 0.6 5 1.5 0.2 2.4 13.7 3.1
Others 2 0.1 n 0.1 n 0.3 n 0.1 n 0.1 0.1 n
TOTAL INTAKE 1773 100.0 51.7 100.0 27 100.0 331 100.0 8.6 100.0 441.7 100.0
NORTHERN MINDANAO

0.36 g 0.77 mg 0.63 mg 17 mg 48.4 mg
ENERGY-GIVING FOOD
Corn and Corn Products 0.01 2.9 0.07 8.6 0.03 4.1 0.6 3.3 n 0.1
Starchy Roots and Tubers 0.01 1.5 0.01 1.8 n 0.7 0.1 0.8 4.1 8.5
BODY-BUILDING FOOD
Poultry 0.01 1.6 0.01 1.4 0.04 6.7 1.0 5.7 0.5 1.1
Eggs 0.01 2.9 0.01 1.3 0.06 8.8 n 0.1 n n
Whole Milk 0.02 6.9 0.01 1.3 0.04 7.2 0.1 0.5 0.7 1.5
Dried Beans, Nuts and Seeds n 1.3 0.01 1.4 0.01 0.9 0.1 0.4 n n

Vegetables 0.08 22.8 0.08 9.8 0.09 14.3 0.8 4.8 36.9 76.3
Fruits n 1.2 0.01 1.1 0.01 1.3 0.1 0.7 4.8 9.8
Other Fruits n 1.0 0.01 1.0 0.01 1.2 0.1 0.7 3.8 7.9
MISCELLANEOUS 0.02 5.5 0.03 3.6 0.02 3.4 0.7 4.0 0.7 1.5
Beverages 0.01 2.1 0.02 2.5 0.02 3.2 0.7 3.9 0.6 1.2
Others n 0.1 0.01 1.0 n 0.1 n 0.1 n n
TOTAL INTAKE 100.0
309
0.36 0.77 100.0 0.63 100.0 17.0 100.0 48.4 100.0

310
DAVAO
1841 kcal 56.1 g 32 g 331 g 8.6 mg 373.6 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 41 2.2 n n n 0.1 10 3.0 n 0.5 n n
Fats and Oils 87 4.7 0.2 0.3 10 29.5 n 0.1 n 0.5 0.8 0.2
BODY-BUILDING FOOD
Poultry 24 1.3 2.5 4.4 2 4.7 n n 0.2 1.9 32.9 8.8
Eggs 25 1.4 1.9 3.4 2 5.3 n 0.1 0.4 5.0 46.5 12.4
Whole Milk 17 0.9 0.8 1.4 1 2.6 2 0.5 0.1 1.0 22.0 5.9
Vegetables 38 2.1 1.7 3.1 n 1.2 7 2.1 1.4 15.9 88.0 23.6
Fruits 17 0.9 0.2 0.3 n 0.3 4 1.2 0.1 1.6 2.7 0.7
Vitamin C-Rich Fruits n n n n n n n n n n 0.4 0.1
Other Fruits 17 0.9 0.2 0.3 n 0.3 4 1.2 0.1 1.5 2.3 0.6
MISCELLANEOUS 34 1.8 0.6 1.0 n 0.6 7 2.2 0.5 5.7 18.4 4.9
Beverages 26 1.4 0.5 0.9 n 0.6 6 1.7 0.2 2.5 14.6 3.9
Others 1 0.1 n n n 0.0 n 0.1 n 0.1 n n
TOTAL INTAKE 1841 100.0 56.1 100.0 32 100.0 331 100.0 8.6 100.0 373.6 100.0
DAVAO

0.38 g 0.75 mg 0.66 mg 19.2 mg 40.4 mg
ENERGY-GIVING FOOD
BODY-BUILDING FOOD
Poultry 0.01 1.5 0.01 1.3 0.03 4.6 0.8 4.3 0.6 1.4
Eggs 0.01 3.0 0.01 1.4 0.06 9.1 n 0.1 n n
Whole Milk 0.03 7.4 0.01 1.5 0.05 7.2 0.1 0.4 1.0 2.4
Milk Products n n n n n n n n n n

Vegetables 0.07 18.2 0.07 9.6 0.08 11.7 0.8 4.0 31.8 78.6
Fruits n 1.1 0.01 1.1 0.01 1.2 0.1 0.5 4.0 9.8
Vitamin C-Rich Fruits n n n 0.1 n 0.1 n n 0.3 0.8
Other Fruits n 1.1 0.01 1.0 0.01 1.1 0.1 0.5 3.6 9.0
MISCELLANEOUS 0.02 5.4 0.02 2.8 0.02 3.3 0.8 4.4 0.7 1.8
Beverages 0.01 2.0 0.02 2.8 0.02 3.1 0.8 4.3 0.5 1.2
TOTAL INTAKE 0.38 100.0 0.75 100.0 0.66 100.0 19.2 100.0 40.4 100.0
311

312
SOCCSKSARGEN
1824 kcal 54.8 g 28 g 338 g 9.3 mg 402.1 mcg RE
ENERGY-GIVING FOOD
Fats and Oils 90 4.9 0.4 0.6 10 34.8 n 0.1 0.1 1.0 3.3 0.8
BODY-BUILDING FOOD
Poultry 21 1.2 2.4 4.5 1 4.5 n n 0.2 1.7 66.8 16.6
Eggs 25 1.4 1.9 3.4 2 6.1 n 0.1 0.4 4.5 47.6 11.8
Whole Milk 14 0.8 0.7 1.3 1 2.5 1 0.4 n 0.5 19.3 4.8
Milk Products 1 n n 0.1 n 0.1 n n n n 0.7 0.2
Vegetables 51 2.8 2.5 4.5 1 1.9 9 2.7 1.9 20.1 112.7 28.0
Fruits 28 1.6 0.3 0.5 n 0.6 6 1.9 0.2 2.4 5.9 1.5
Other Fruits 24 1.3 0.3 0.5 n 0.5 5 1.6 0.2 1.9 4.1 1.0
MISCELLANEOUS 41 2.3 0.7 1.3 n 1.0 9 2.6 0.6 6.8 21.4 5.3
Beverages 31 1.7 0.6 1.2 n 0.9 6 1.9 0.3 2.9 17.2 4.3
Others 3 0.1 0.1 0.1 n 0.1 1 0.2 0.1 0.6 0.1 n
TOTAL INTAKE 1824 100.0 54.8 100.0 28 100.0 338 100.0 9.3 100.0 402.1 100.0
SOCCSKSARGEN

0.43 g 0.77 mg 0.67 mg 19.6 mg 56.3 mg
ENERGY-GIVING FOOD
Fats and Oils 0.00 0.3 n 0.5 n 0.2 n 0.2 n 0.1
BODY-BUILDING FOOD
Poultry n 1.1 0.01 1.2 0.04 6.5 0.9 4.6 0.5 0.9
Eggs 0.01 2.6 0.01 1.7 0.06 9.1 n 0.1 n n
Whole Milk 0.02 5.5 0.01 1.0 0.04 6.5 0.1 0.3 0.6 1.1
Dried Beans, Nuts and Seeds 0.01 1.5 0.02 3.0 0.01 1.4 0.1 0.5 n 0.1

Vegetables 0.10 23.2 0.09 12.3 0.10 15.0 0.9 4.8 40.4 71.8
Fruits 0.01 1.7 0.01 1.8 0.01 1.9 0.2 0.9 8.9 15.9
Other Fruits 0.01 1.4 0.01 1.2 0.01 1.3 0.1 0.7 5.0 8.8
MISCELLANEOUS 0.03 6.1 0.03 3.6 0.03 4.0 1.4 7.0 3.2 5.7
Beverages 0.01 2.7 0.02 2.7 0.02 3.6 1.2 6.3 2.5 4.5
Others n 0.1 0.01 0.9 n 0.1 0.1 0.6 0.1 0.1
TOTAL INTAKE 0.43 100.0 0.77 100.0 0.67 100.0 19.6 100.0 56.3 100.0
313

314
ARMM
1899 kcal 50.9 g 24 g 370 g 9.2 mg 244.8 mcg RE
ENERGY-GIVING FOOD
Corn and Corn Products 1 n n n n 0.1 n n n n 0.3 0.1
Sugars and Syrups 66 3.5 n n n 0.2 16 4.4 n 0.5 n n
Fats and Oils 122 6.4 0.6 1.1 13 52.8 1 0.3 0.2 2.0 n n
BODY-BUILDING FOOD
Meat and Meat Products 3 0.2 0.4 0.7 n 0.7 n n n 0.5 5.9 2.4
Poultry 5 0.3 0.7 1.5 n 1.1 n n n 0.5 9.7 4.0
Eggs 17 0.9 1.2 2.4 1 5.0 n 0.1 0.3 3.1 38.8 15.8
Milk and Milk Products 10 0.5 0.4 0.8 1 2.1 1 0.2 n 0.5 11.9 4.9
Whole Milk 10 0.5 0.4 0.8 1 2.1 1 0.2 n 0.5 11.9 4.9
Vegetables 37 2.0 1.7 3.3 n 1.6 7 1.8 1.2 13.3 68.8 28.1
Fruits 30 1.6 0.4 0.7 n 0.9 7 1.8 0.3 2.8 3.5 1.4
Other Fruits 29 1.5 0.3 0.7 n 0.8 6 1.7 0.2 2.5 2.7 1.1
MISCELLANEOUS 43 2.3 0.8 1.6 n 1.4 9 2.4 0.6 6.6 12.8 5.2
Beverages 35 1.9 0.8 1.6 n 1.4 7 1.9 0.3 3.3 10.9 4.4
Others n n n n n n n n n n 0.5 0.2
TOTAL INTAKE 1899 100.0 50.9 100.0 24 100.0 370 100.0 9.2 100.0 244.8 100.0
ARMM

0.38 g 0.82 mg 0.58 mg 20.1 mg 45.6 mg
ENERGY-GIVING FOOD
Corn and Corn Products n n n n n n n n n n
Fats and Oils n 0.8 n 0.5 n 0.4 0.1 0.3 0.2 0.4
BODY-BUILDING FOOD
Meat and Meat Products n 0.2 n 0.2 n 0.7 0.1 0.4 n n
Poultry n 0.5 n 0.3 0.01 1.3 0.3 1.3 0.1 0.2
Eggs 0.01 2.0 0.02 2.0 0.05 8.3 n 0.1 0.0 0.0
Milk and Milk Products 0.01 3.5 0.01 0.7 0.03 4.3 n 0.2 0.5 1.0
Whole Milk 0.01 3.5 0.01 0.7 0.03 4.3 n 0.2 0.5 1.0
Milk Products n n n n n n n n n n

Vegetables 0.06 16.6 0.06 7.7 0.06 10.6 0.6 3.2 24.2 53.0
Fruits 0.01 1.9 0.02 2.2 0.01 2.4 0.2 1.1 6.4 14.0
Other Fruits 0.01 1.7 0.02 2.1 0.01 2.2 0.2 1.0 4.3 9.4
MISCELLANEOUS 0.03 7.1 0.01 1.8 0.02 3.5 1.8 8.9 1.3 2.9
Beverages 0.01 3.3 0.01 1.7 0.02 3.4 1.8 8.9 1.0 2.2
Others n 0.1 n n n 0.1 n n 0.2 0.5
TOTAL INTAKE 0.38 100.0 0.82 100.0 0.58 100.0 20.1 100.0 45.6 100.0
315

316
Caraga
1787 kcal 54.7 g 31 g 323 g 8.8 mg 408.6 mcg RE
ENERGY-GIVING FOOD
Starchy Roots and Tubers 7 0.4 0.1 0.1 n 0.1 2 0.5 n 0.5 1.1 0.3
Fats and Oils 85 4.7 0.1 0.2 9 30.3 n 0.1 n 0.4 2.7 0.7
BODY-BUILDING FOOD
Poultry 17 0.9 1.9 3.5 1 3.3 n n 0.1 1.5 17.5 4.3
Eggs 28 1.6 2.2 3.9 2 6.3 n 0.2 0.5 5.5 52.0 12.7
Whole Milk 21 1.2 1.1 1.9 1 3.5 2 0.5 0.1 0.8 29.8 7.3
Milk Products 1 n n n n 0.2 n n n n 0.3 0.1
Vegetables 45 2.5 1.9 3.5 n 1.3 8 2.6 1.4 15.4 78.5 19.2
Fruits 27 1.5 0.3 0.5 n 0.5 6 1.9 0.2 2.6 3.9 1.0
Other Fruits 24 1.4 0.3 0.5 n 0.4 5 1.7 0.2 2.3 2.4 0.6
MISCELLANEOUS 38 2.1 0.5 0.9 n 0.8 8 2.5 0.5 6.0 23.6 5.8
Beverages 30 1.7 0.5 0.9 n 0.7 6 2.0 0.3 2.9 18.1 4.4
Others 1 0.1 n n n 0.1 n 0.1 n 0.1 n n
TOTAL INTAKE 1787 100.0 54.7 100.0 31 100.0 323 100.0 8.8 100.0 408.6 100.0
Caraga

0.42 g 0.76 mg 0.67 mg 17.8 mg 41.2 mg
ENERGY-GIVING FOOD
Starchy Roots and Tubers n 0.4 n 0.6 n 0.2 n 0.3 1.3 3.1
Sugars and Syrups 0.01 1.9 n n n 0.4 n n n n
BODY-BUILDING FOOD
Poultry n 1.1 0.01 0.9 0.02 2.5 0.7 3.8 0.3 0.7
Eggs 0.01 3.1 0.01 1.5 0.07 10.0 n 0.1 n n
Whole Milk 0.04 8.9 0.01 1.6 0.07 9.9 0.1 0.4 0.8 2.0

Vegetables 0.08 20.1 0.08 9.9 0.08 11.3 0.8 4.4 29.2 71.0
Fruits 0.01 1.9 0.01 1.6 0.01 1.9 0.2 1.0 7.6 18.6
Other Fruits 0.01 1.7 0.01 1.3 0.01 1.5 0.1 0.8 4.8 11.7
MISCELLANEOUS 0.02 5.2 0.03 3.4 0.03 3.9 0.7 3.7 1.3 3.1
Beverages 0.01 2.0 0.02 3.3 0.03 3.7 0.7 3.7 1.0 2.5
Others n 0.1 n 0.2 n n n n n n
TOTAL INTAKE 0.42 100.0 0.76 100.0 0.67 100.0 17.8 100.0 41.2 100.0
317

Appendix 55. Mean one-day per capita intake and percent contribution of food group/sub-group to energy and nutrient intake by wealth quintile:
318
Philippines, 2015
Poorest
1762 kcal 48.6 g 23 g 340 g 8.4mg 333.8 mcg RE
ENERGY-GIVING FOOD 1360 77.1 29.0 59.7 5 21.7 300 88.2 4.1 48.9 22.3 6.7
Cereals and Cereal Products 1077 61.1 22.4 46.1 2 7.2 243 71.5 3.0 36.2 n n
Other Cereal Products 21 1.2 0.1 0.3 n 0.2 5 1.5 0.2 1.9 0.8 0.3
Starchy Roots and Tubers 45 2.5 n n n 0.2 11 3.2 n 0.4 0.1 0.0
Fats and Oils
BODY-BUILDING FOOD
Poultry 9 0.5 1.0 2.0 1 2.3 n n 0.1 0.9 19.8 5.9
Eggs 14 0.8 1.1 2.2 1 4.2 0 0.1 0.2 2.8 27.2 8.2
Milk and Milk Products 9 0.5 0.4 0.8 0 2.0 1 0.2 n 0.3 10.7 3.2
Whole Milk 8 0.5 0.4 0.8 n 1.8 1 0.2 n 0.3 10.4 3.1
Milk Products 1 n n n n n n n n n 0.3 0.1
Vegetables 44 2.5 2.1 4.3 n 2.1 8 2.3 1.6 18.8 111.2 33.3
Fruits 17 1.0 0.2 0.4 n 0.5 4 1.1 0.1 1.7 2.4 0.7
Other Fruits 15 0.9 0.2 0.3 n 0.4 3 1.0 0.1 1.4 1.8 0.5
MISCELLANEOUS 39 2.2 0.6 1.2 n 0.9 7 2.2 0.5 6.2 14.2 4.3
Beverages 30 1.7 0.6 1.2 n 0.8 5 1.6 0.2 2.5 11.2 3.4
Condiments and Spices 8 0.4 n 0.0 n n 2 0.5 0.3 3.7 3.0 0.9
Others 2 0.1 n 0.0 n 0.1 0 0.1 n 0.1 n n
TOTAL INTAKE 1762 100.0 48.6 100.0 23 100.0 340 100.0 8.4 100.0 333.8 100.0
Poorest

0.38 g 0.70 mg 0.55 mg 16.4 mg 48.5 mg
ENERGY-GIVING FOOD 0.10 27.0 0.48 68.1 0.23 41.1 9.8 59.9 0.2 0.4
Cereals and Cereal Products 0.08 21.2 0.32 45.7 0.15 27.3 8.6 52.7 n n
Other Cereal Products 0.01 1.5 0.01 1.7 n 0.7 0.1 0.7 5.8 11.9
Starchy Roots and Tubers 0.01 3.0 n n n 0.7 n n n 0.1
Sugars and Syrups 0.00 0.5 n 0.5 n 0.3 n 0.2 0.1 0.2
Fats and Oils
BODY-BUILDING FOOD
Poultry n 0.6 n 0.5 0.01 2.5 0.4 2.2 0.2 0.4
Eggs 0.01 1.7 0.01 1.1 0.03 6.3 n 0.1 n n
Milk and Milk Products 0.01 3.6 n 0.7 0.02 4.5 n 0.2 0.3 0.7
Whole Milk 0.01 3.4 n 0.6 0.02 4.4 n 0.2 0.3 0.7
Milk Products 0.00 0.2 n 0.1 n 0.2 n n n n

Vegetables 0.09 22.8 0.08 11.0 0.09 16.4 0.8 5.2 35.9 73.9
Fruits 0.00 1.2 0.01 1.3 0.01 1.4 0.1 0.7 4.9 10.1
Vitamin C-Rich Fruits 0.00 0.3 n 0.2 n 0.2 n 0.1 1.9 3.9
Other Fruits 0.00 0.9 0.01 1.1 0.01 1.2 0.1 0.6 3.0 6.2
MISCELLANEOUS 0.02 6.1 0.02 2.5 0.02 3.4 1.1 6.4 1.0 2.0
Beverages 0.01 2.2 0.02 2.2 0.02 3.3 1.0 6.4 0.8 1.6
Others 0.00 0.1 n 0.2 n 0.1 n n n n
TOTAL INTAKE 0.38 100.0 0.70 100.0 0.55 100.0 16.4 100.0 48.5 100.0
319

320
Poor
1794 kcal 52.6 g 30 g 328 g 8.9 mg 353.8 mcg RE
Cereals and Cereal Products 1077 60.1 22.3 42.4 2 5.2 243 74.2 3.0 34.2 0.1 n
Rice and Rice Products 111 6.2 2.5 4.8 n 1.5 24 7.4 0.2 2.4 2.4 0.7
Starchy Roots and Tubers 44 2.4 n 0.1 n 0.2 11 3.3 0.0 0.4 0.1 n
Fats and Oils
BODY-BUILDING FOOD
Poultry 17 0.9 2.0 3.8 1 3.2 0 0.0 0.1 1.5 41.8 11.8
Eggs 22 1.2 1.7 3.3 2 5.1 0 0.1 0.4 4.3 42.4 12.0
Whole Milk 16 0.9 0.8 1.5 1 2.8 1 0.4 0.1 0.8 20.9 5.9
Milk Products 1 0.1 n 0.1 n 0.2 0 0.0 n n 0.8 0.2
Vegetables 39 2.1 1.9 3.6 n 1.3 7 2.1 1.4 15.4 86.9 24.6
Fruits 18 1.0 0.2 0.4 n 0.5 4 1.2 0.1 1.6 2.4 0.7
Vitamin C-Rich Fruits 2 0.1 n n n n 0 0.1 n 0.2 0.5 0.1
Other Fruits 16 0.9 0.2 0.3 n 0.5 4 1.1 0.1 1.4 1.9 0.5
MISCELLANEOUS 44 2.4 0.7 1.3 n 0.8 9 2.9 0.6 6.3 21.6 6.1
Beverages 33 1.9 0.6 1.2 n 0.7 7 2.2 0.3 3.0 17.4 4.9
Others 3 0.2 n 0.1 n 0.1 1 0.2 n 0.2 0.3 0.1
TOTAL INTAKE 1794 100.0 52.6 100.0 30 100.0 328 100.0 8.9 100.0 353.8 100.0
Poor

0.42 g 0.77 mg 0.64 mg 17.6 mg 42.6 g
ENERGY-GIVING FOOD
Fats and Oils n 0.3 0.01 0.9 n 0.2 n 0.2 n 0.1
BODY-BUILDING FOOD
Poultry 0.01 1.3 0.01 1.0 0.03 4.7 0.7 4.2 0.4 0.9
Eggs 0.01 2.5 0.01 1.4 0.05 8.5 n 0.1 n n
Whole Milk 0.03 6.5 0.01 1.2 0.05 7.3 0.1 0.4 0.7 1.6

Vegetables 0.08 18.1 0.07 9.3 0.08 12.2 0.7 4.2 30.9 72.5
Fruits 0.00 1.1 0.01 1.0 0.01 1.2 0.1 0.6 4.9 11.4
Vitamin C-Rich Fruits 0.00 0.2 n 0.2 n 0.2 n 0.1 1.8 4.2
Other Fruits 0.00 0.9 0.01 0.9 0.01 1.0 0.1 0.6 3.1 7.2
MISCELLANEOUS 0.02 5.7 0.02 3.2 0.03 4.3 1.0 5.9 2.4 5.5
Beverages 0.01 2.4 0.02 3.0 0.03 4.1 1.0 5.8 1.7 4.0
Others 0.00 0.1 n 0.3 n 0.2 n n 0.1 0.3
TOTAL INTAKE 0.42 100.0 0.77 100.0 0.64 100.0 17.6 100.0 42.6 100.0
321

322
Middle
1842 kcal 56.0 g 37 mg 322 g 9.5 mg 533.7 mcg RE
Rice and Rice Products 42 2.3 0.9 1.7 n 0.6 9 2.8 0.1 0.9 1.3 0.2
Starchy Roots and Tubers 41 2.2 n n n 0.2 10 3.1 n 0.3 0.2 n
Sugars and Syrups 111 6.0 0.4 0.7 12 32.8 n 0.1 0.1 0.8 1.8 0.3
Fats and Oils
BODY-BUILDING FOOD
Poultry 27 1.5 3.3 5.8 2 4.3 n n 0.2 2.4 106.0 19.9
Eggs 26 1.4 2.0 3.6 2 4.9 n 0.1 0.5 4.7 48.9 9.2
Whole Milk 20 1.1 1.0 1.8 1 2.8 2 0.6 0.1 0.8 26.8 5.0
Milk Products 1 0.1 n 0.1 n 0.2 n n n n 1.4 0.3
Vegetables 35 1.9 1.7 3.0 n 1.0 6 1.9 1.2 12.8 80.3 15.0
Fruits 20 1.1 0.2 0.4 n 0.5 4 1.4 0.1 1.6 2.6 0.5
Other Fruits 19 1.0 0.2 0.4 n 0.5 4 1.3 0.1 1.4 2.0 0.4
MISCELLANEOUS 52 2.8 0.7 1.3 n 0.8 11 3.4 0.7 6.9 26.1 4.9
Beverages 42 2.3 0.7 1.3 n 0.7 9 2.7 0.4 4.1 22.5 4.2
Others 3 0.1 n 0.1 n n 1 0.2 n 0.1 n n
TOTAL INTAKE 1842 100.0 56.0 100.0 37 100.0 322 100.0 9.5 100.0 533.7 100.0
Middle

0.42 g 0.81 mg 0.75 mg 18.6 mg 40.9 mg
ENERGY-GIVING FOOD
Sugars and Syrups 0.01 1.8 n 0.0 n 0.4 n n 0.1 0.3
Fats and Oils n 0.3 n 0.3 n 0.1 n 0.2 n 0.1
BODY-BUILDING FOOD
Poultry 0.01 1.6 0.01 1.6 0.07 8.8 1.2 6.3 0.7 1.8
Eggs 0.01 2.9 0.01 1.5 0.06 8.5 n 0.1 n n
Whole Milk 0.03 8.3 0.01 1.4 0.06 8.2 0.1 0.4 0.9 2.1

Vegetables 0.07 15.8 0.06 7.6 0.07 9.2 0.7 3.6 27.0 66.0
Fruits 0.01 1.3 0.01 0.9 0.01 1.0 0.1 0.6 5.3 12.9
Other Fruits n 1.1 0.01 0.7 0.01 0.8 0.1 0.5 3.2 7.9
MISCELLANEOUS 0.03 6.5 0.03 3.8 0.03 4.3 1.0 5.1 3.7 9.0
Beverages 0.01 3.6 0.03 3.7 0.03 4.2 1.0 5.1 2.4 5.8
Others n 0.1 n 0.1 n 0.1 n n 0.1 0.1
TOTAL INTAKE 0.42 100.0 0.81 100.0 0.75 100.0 18.6 100.0 40.9 100.0
323

324
Rich
1915 kcal 61.6 g 48 g 308 g 10.3 mg 613.9 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 42 2.2 n 0.1 0 0.3 10 3.3 n 0.3 0.2 n
Fats and Oils 125 6.5 0.4 0.6 14 28.4 n 0.1 0.1 0.5 5.3 0.9
BODY-BUILDING FOOD
Poultry 44 2.3 5.3 8.6 3 5.3 n n 0.3 3.3 100.1 16.3
Eggs 30 1.5 2.3 3.7 2 4.3 1 0.2 0.5 5.0 55.7 9.1
Whole Milk 27 1.4 1.3 2.0 1 2.8 3 0.8 0.2 1.6 33.0 5.4
Vegetables 35 1.8 1.6 2.6 n 0.7 6 2.1 1.1 11.1 68.0 11.1
Fruits 24 1.2 0.3 0.4 n 0.4 5 1.7 0.2 1.8 3.1 0.5
Vitamin C-Rich Fruits 2 0.1 n n 0 0.0 n 0.2 n 0.2 0.9 0.1
Other Fruits 22 1.1 0.2 0.4 n 0.3 5 1.6 0.2 1.6 2.3 0.4
MISCELLANEOUS 59 3.1 0.8 1.3 n 0.7 12 4.0 0.7 6.9 29.4 4.8
Beverages 46 2.4 0.7 1.2 n 0.6 9 3.0 0.4 4.0 25.2 4.1
Condiments and Spices 9 0.5 n n 0 0.0 2 0.6 0.2 2.4 4.1 0.7
Others 5 0.3 0.1 0.1 0 0.0 1 0.4 0.1 0.5 0.1 n
TOTAL INTAKE 1915 100.0 61.6 100.0 48 100.0 308 100.0 10.3 100.0 613.9 100.0
Rich

0.41 g 0.94 mg 0.83 mg 20.1 mg 42.1 g
ENERGY-GIVING FOOD
Corn and Corn Products n 0.3 0.01 0.7 0.00 0.4 n 0.2 0.1 0.3
Sugars and Syrups 0.01 1.5 n n n 0.3 n 0.0 0.1 0.3
BODY-BUILDING FOOD
Poultry 0.01 2.5 0.02 2.1 0.07 8.7 1.9 9.5 0.9 2.1
Eggs 0.01 3.3 0.01 1.4 0.07 8.6 n 0.1 0.0 0.0
Whole Milk 0.05 11.1 0.02 1.9 0.07 8.8 0.1 0.7 1.5 3.6
Milk Products n 0.9 n 0.4 0.01 0.6 n n n n

Vegetables 0.06 14.7 0.06 6.4 0.06 7.3 0.6 3.0 24.7 58.7
Fruits 0.01 1.5 0.01 1.1 0.01 1.1 0.1 0.7 5.6 13.4
Other Fruits 0.01 1.3 0.01 0.9 0.01 0.9 0.1 0.6 3.6 8.6
MISCELLANEOUS 0.03 7.2 0.04 3.9 0.04 4.6 1.1 5.2 5.2 12.2
Beverages 0.02 4.3 0.03 3.6 0.04 4.4 1.0 5.1 2.9 6.9
Others n 0.2 n 0.2 n 0.2 n 0.1 n 0.1
TOTAL INTAKE 0.41 100.0 0.94 100.0 0.83 100.0 20.1 100.0 42.1 100.0
325

326
Richest
2000 kcal 68.6 g 56 g 303 g 1.2 mg 740.7.7 mcg RE
ENERGY-GIVING FOOD
Sugars and Syrups 40 2.0 0.1 0.1 0 0.3 10 3.2 n 0.3 0.3 n
Fats and Oils 138 6.9 0.4 0.5 15 26.6 n 0.1 0.1 0.6 7.8 1.1
BODY-BUILDING FOOD
Poultry 63 3.2 7.5 10.9 4 6.5 n n 0.5 4.2 113.8 15.4
Eggs 33 1.7 2.6 3.8 2 4.1 1 0.2 0.6 5.1 62.1 8.4
Whole Milk 37 1.9 1.7 2.5 2 3.1 4 1.2 0.3 2.3 42.7 5.8
Vegetables 36 1.8 1.6 2.4 n 0.6 7 2.2 1.2 11.1 82.6 11.1
Fruits 38 1.9 0.4 0.6 n 0.5 8 2.7 0.3 2.5 6.3 0.8
Vitamin C-Rich Fruits 4 0.2 n 0.1 0 0.0 1 0.3 n 0.4 2.3 0.3
Other Fruits 34 1.7 0.4 0.5 n 0.5 7 2.4 0.2 2.1 3.9 0.5
MISCELLANEOUS 64 3.2 0.8 1.2 n 0.7 13 4.4 0.7 6.6 33.7 4.6
Beverages 46 2.3 0.7 1.0 n 0.5 10 3.2 0.4 3.7 27.2 3.7
Condiments and Spices 11 0.5 n 0.1 n 0.1 2 0.7 0.3 2.4 6.1 0.8
Others 7 0.3 0.1 0.1 n 0.1 1 0.5 0.1 0.5 0.5 0.1
TOTAL INTAKE 2000 100.0 68.6 100.0 56 100.0 303 100.0 11.2 100.0 740.7 100.0
Richest

0.44 g 1.01 mg 0.94 mg 22.1 mg 53.4 mg
ENERGY-GIVING FOOD
Sugars and Syrups n 1.1 n 0.0 n 0.3 n 0.0 0.1 0.2
Fats and Oils n 0.4 n 0.5 n 0.1 n 0.2 0.0 0.0
BODY-BUILDING FOOD
Poultry 0.01 3.2 0.03 2.9 0.09 9.4 2.7 12.0 1.2 2.3
Eggs 0.02 3.5 0.02 1.5 0.08 8.5 n 0.1 0.0 0.0
Whole Milk 0.06 14.0 0.03 2.6 0.10 10.2 0.2 1.0 2.0 3.8
Milk Products 0.01 1.6 0.01 0.7 0.01 1.0 n 0.1 n n

Vegetables 0.06 13.7 0.06 5.9 0.06 6.5 0.6 2.9 25.6 48.0
Fruits 0.01 2.1 0.02 1.6 0.02 1.6 0.2 1.0 10.2 19.2
Other Fruits 0.01 1.6 0.01 1.3 0.01 1.3 0.2 0.8 5.9 11.0
MISCELLANEOUS 0.03 6.6 0.04 4.0 0.04 4.3 1.1 4.9 8.9 16.7
Beverages 0.02 3.7 0.04 3.6 0.04 3.9 1.0 4.7 5.2 9.7
Others n 0.3 n 0.2 n 0.2 n 0.2 0.1 0.3
TOTAL INTAKE 0.44 100.0 1.01 100.0 0.94 100.0 22.1 100.0 53.4 100.0
327

Appendix 56. 2015 Household Food Consumption Survey Questionnaire






2015 Dietary Survey

Uploaded by

Copyright:

Available Formats

2015 Dietary Survey

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

2015 Dietary Survey

Uploaded by

Copyright:

Available Formats

Philippine Nutrition

Facts and Figures 2015

2015 Updating of the Nutritional Status of

Food and Nutrition Research Institute

Tel. Numbers.: (632) 837-20-71 local 2282/ 2296; 839-1846

Telefax: (632) 837-2934; 839-1843

E-mail: mvc@fnri.dost.gov.ph mar_v_c@yahoo.com

THE 2015 UPDATING SURVEY MANAGEMENT TEAM iii

OPERATIONAL DEFINITION OF TERMS vi

LIST OF TABLES viii

LIST OF APPENDICES xii

Food and Nutrition Research Institute i

MARIO V. CAPANZANA, Ph.D.

ii Food and Nutrition Research Institute

2015 UPDATING SURVEY MANAGEMENT TEAM

Mario V. Capanzana, Ph.D.

Cecilia Cristina Santos-Acuin, M.D., Ph.D.

COMPONENT STUDY LEADERS DATA MANAGEMENT

Marina B. Vargas, Ph.D. (Human Nutrition) Charmaine A. Duante, MSc Epidemiology

Ma. Lilibeth P. Dasco, MSAN Glen Melvin P. Gironella

Mildred O. Guirindola, MPS-FNP Ma. Lynell Valdeabella-Maniego

Chona F. Patalen, MPH Eldridge B. Ferrer, MSAES

Cristina G. Malabad, MSPH (Nutrition) Apple Joy D. Ducay

Milagros C. Chavez Jeffrey Y. De Leon, MIT

Charina A. Javier, MDE Mae Ann S.A. Javier

FINAL REPORT WRITERS

Marina B. Vargas, Ph.D. (Human Nutrition)

Mario V. Capanzana, Ph.D.

Food and Nutrition Research Institute iii

Grateful acknowledgement and appreciation are due to the following:

iv Food and Nutrition Research Institute

Food and Nutrition Research Institute v

OPERATIONAL DEFINITION OF TERMS

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

vi Food and Nutrition Research Institute

Food and Nutrition Research Institute vii

9 Top 30 commonly consumed food items and proportion of households consuming: 27

10 Commonly consumed food items by food group/sub-group and proportion of 29

12 Top 30 commonly consumed food items, mean intake and proportion of 32

13 Mean one-day household and percent consumption of processed foods by place of 34

14 Mean one-day household and percent consumption of processed foods by region: 36

15 Mean one-day household and percent consumption of processed foods by food 38

16 Proportion of households consuming processed foods with Sangkap Pinoy Seal 39

viii Food and Nutrition Research Institute

17 Proportion of households eating out of home by region, place of residence, and 40

18 Mean one-day household plate waste by food group: Philippines, 2015 42

22 Mean one-day household plate waste by wealth quintile: Philippines, 2015 47

Food and Nutrition Research Institute ix

3 Measuring tools used in Food Weighing and Food Recall 10

5 Flowchart of analysis of food intake 12

7 Food and energy sources of households: Philippines, 2015 26

13 Percent contribution of food groups to energy and nutrient intake by place of 63

14 Percent contribution of food groups to energy intake by region: Philippines, 2015 64

15 Percent contribution of food groups to protein intake by region: Philippines, 2015 65

16 Percent contribution of food groups to iron intake by region: Philippines, 2015 65

17 Percent contribution of food groups to calcium intake by region: Philippines, 2015 66

18 Percent contribution of food groups to vitamin A intake by region: Philippines, 66

19 Percent contribution of food groups to vitamin C intake by region: Philippines, 2015 67

20 Percent contribution of food groups to thiamin intake by region: Philippines, 2015 67

21 Percent contribution of food groups to riboflavin intake by region: Philippines, 2015 68