The Philippine Food Composition Tables

The Philippine ¾ latest edition printed in 1997

¾ contains 1541 food items
Food Composition Tables ¾ includes 17 food components
FNRI
FNRI FNRI
FNRI
FOOD AND
Current Status and Needs FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

ENNATA M. AVENA
Food and Nutrition Research Institute
Gen. Santos Ave., Bicutan Tagig City, Philippines

ASEANFOODS Workshop 2011 18-21 July 2011 1 ASEANFOODS Workshop 2011 18-21 July 2011 2

Table 1. Food components, modes of expression, method of

analysis

Food Unit of Definition

The format of the 1997 Philippine FCT Component Expression
Edible Portion, Per cent, Part usually eaten, calculated as
EP % % EP = Edible Weight x 100
FNRI
FNRI FNRI
FNRI As Purchased weight
Water gram, g Water and volatile substances lost by drying
(AOAC 1980)
FOOD AND FOOD AND
NUTRITION NUTRITION Energy Kilocalorie, Metabolizable, computed using Atwater
RESEARCH RESEARCH kcal factors, 4Protein + 9Fat + 4 CHO
INSTITUTE INSTITUTE Protein gram, g Nitrogen analysis (AOAC 1980) multiplied with
specific protein factor*
DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND Fat gram, g True fats and lipids such as faty acids, lecithin
TECHNOLOGY TECHNOLOGY and pigments extracted by Soxhlet using pet
ether (AOAC, 1980)
Crude Fiber gram, g Treatment with acid/alkali (AOAC, 1980)
Dietary Fiber Local/foreign values, ,Prosky (1984),
Southgate (1978), Englyst (1987)
Carbohydrate gram, g Total carbohydrate calculated
by difference
= 100 – %[Water+Protein+Fat+Ash]
Zero (0) if subtrahend is > 100
ASEANFOODS Workshop 2011 18-21 July 2011 3 ASEANFOODS Workshop 2011 18-21 July 2011 4
 Table 1. Continuation
Table 1. Continuation
Food Unit of Definition
Component Expression Food Unit of Definition
Ash Gram, g Mineral residue after incineration at 500- Component Expression
550OC (AOAC, 1980) Riboflavin milligram, Analyzed using fluorometric (AOAC, 1980),

FNRI FNRI
Calcium, milligram, Ca – titrimetry, precipitation of oxalate, mg is the sum of free-riboflavin and protein-
FNRI phosphorus, mg (AOAC 1980) FNRI bound riboflavin
iron Phosphorus – Fiske and Subbarow Niacin milligram, Analyzed by microbiological method (AOAC,
FOOD AND colorimetric method, 1946 FOOD AND 1980), pre-formed niacin includes nicotinic
mg
NUTRITION Iron – Hahn colorimetric method, 1945 NUTRITION acid and nicotineamide. Also derived from
RESEARCH RESEARCH tryptophan. Niacin equivalent, NE =
Vitamin A microgram, Carr Price (AOAC, 1980)
INSTITUTE INSTITUTE preformed + from tryptophan
ug 1RE = 1 ug retinol
1NE = 1 mg niacin
DEPARTMENT OF = 6 ug β-carotene DEPARTMENT OF
SCIENCE AND SCIENCE AND = 60 mg tryptophan
TECHNOLOGY
= 3.33 IU TECHNOLOGY
mg NE = mg niacin + mg tryptophan
= 10 IU from β-carotene
60
β-carotene microgram, Moore chromatographic (1943) modified by
ug Wall and Kelly(1943) Ascorbic Acid milligram, Analyzed by DNPH colorimetric method
mg (Roe and Kuether, 1943), is the sum of
reduced ascorbic acid and the
Thiamin milligram, Analyzed using thiochrome method (AOAC, dehydroascorbic acid and 2,3 diketogulonic
mg 1980) is the sum of free thiamin and thiamin acid)
from phosphate esters

ASEANFOODS Workshop 2011 18-21 July 2011 5 ASEANFOODS Workshop 2011 18-21 July 2011 6

Table 2. Protein factors for specific foods Code System:

Food Item Factor Food Item Factor Alpha-numeric where:
Meat and Fish 6.25 Embryo 5.80 ¾ Alpha code refers to the Main food group, excluding
the letters I, O and L to prevent confusion with the
Gelatin 5.55 Endosperm 5.70 numerals 0 and 1
FNRI
FNRI Milk & Products 6.38 Rice/Rice flour 5.95
FNRI
FNRI ¾ Numeric code refers to the chronological order within
Casein 6.40 Barley,oat, rye & 5.83 the group, wherein food items are alphabetically listed
FOOD AND flour FOOD AND
NUTRITION NUTRITION
RESEARCH Human milk 6.37 Millet 6.31 RESEARCH
INSTITUTE
Egg Corn, Maize, Beans 6.25
INSTITUTE Sources of data
DEPARTMENT OF Whole 6.25 Soybeans 5.71 DEPARTMENT OF ¾ Most of the food items were analyzed in the FNRI
SCIENCE AND SCIENCE AND
laboratory
TECHNOLOGY Albumin 6.32 Castor bean 5.30 TECHNOLOGY

Vitellin 6.12 Peanuts, Brazil, 5.46

¾ Values for food components not analyzed but known
ground nuts to be present in significant amounts were borrowed
from local studies or foreign FCTs with clear descriptors,
Wheat, whole 5.83 Coconuts, cashew, 5.30
sesame, seeds specified methods and detailed results.
Bran 6.31 All other foods 6.25

FAO/WHO 1973

ASEANFOODS Workshop 2011 18-21 July 2011 7 ASEANFOODS Workshop 2011 18-21 July 2011 8
 Other features of the Philippine FCT 1997

• Harmonized with ASEANFOODS

Other features of the Philippine FCT 1997
FNRI
FNRI ¾ Based on ASEANFOODS Sampling Guidelines
a. Sampling – 100 to 300g for dry, and
FNRI
FNRI
¾ The food groupings are based on the 18
FOOD AND 500-1000g for fresh foods FOOD AND ASEAN FCT Major Food Groupings
NUTRITION b. 10 outlets - north & south, east & west NUTRITION
RESEARCH
INSTITUTE
of Metro Manila RESEARCH
INSTITUTE ¾ The Philippine FCT retained 17 of the food
groupings with some modifications to suit the
DEPARTMENT OF ¾ Zero (0) values assigned to: DEPARTMENT OF
local needs. Letters I, L and O were not used
SCIENCE AND SCIENCE AND
TECHNOLOGY a. crude fiber, single animal foods, TECHNOLOGY to avoid confusion with the numeric codes
b. retinol, single plant foods,
c. beta-carotene, white or light colored foods
d. Vitamin C, single, raw, processed animal
foods, food combinations, dried beans etc

ASEANFOODS Workshop 2011 18-21 July 2011 9 ASEANFOODS Workshop 2011 18-21 July 2011 10

MAJOR FOOD GROUPINGS MAJOR FOOD GROUPINGS

A. CEREALS & PRODUCTS B.STARCHY ROOTCROPS & TUBERS & PRODUCTS

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

203 Food Items 41 Food Items

ASEANFOODS Workshop 2011 18-21 July 2011 11 ASEANFOODS Workshop 2011 18-21 July 2011 12
 MAJOR FOOD GROUPINGS MAJOR FOOD GROUPINGS
C. NUTS, DRIED BEANS AND SEEDS AND PRODUCTS D. VEGETABLES AND PRODUCTS

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

69 Food Items 293 Food Items

ASEANFOODS Workshop 2011 18-21 July 2011 13 ASEANFOODS Workshop 2011 18-21 July 2011 14

MAJOR FOOD GROUPINGS MAJOR FOOD GROUPINGS

E. FRUITS AND PRODUCTS F. MEATS AND OTHER ANIMALS AND PRODUCTS

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

116 Food Items 263 Food Items

ASEANFOODS Workshop 2011 18-21 July 2011 15 ASEANFOODS Workshop 2011 18-21 July 2011 16
 MAJOR FOOD GROUPINGS MAJOR FOOD GROUPINGS
G. FINFISH, SHELLFISH AND OTHER AQUATIC H. EGGS AND PRODUCTS
ANIMALS AND PRODUCTS

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

232 Food Items 22 Food Items

ASEANFOODS Workshop 2011 18-21 July 2011 17 ASEANFOODS Workshop 2011 18-21 July 2011 18

MAJOR FOOD GROUPINGS MAJOR FOOD GROUPINGS

J. MILK AND PRODUCTS
K. FATS AND OILS

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

26 Food Items
11 Food Items
ASEANFOODS Workshop 2011 18-21 July 2011 19 ASEANFOODS Workshop 2011 18-21 July 2011 20
 MAJOR FOOD GROUPINGS MAJOR FOOD GROUPINGS
M. SUGAR, SYRUP AND CONFECTIONERY
N. SPICES AND CONDIMENTS

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

50 Food Items 30 Food Items

ASEANFOODS Workshop 2011 18-21 July 2011 21 ASEANFOODS Workshop 2011 18-21 July 2011 22

MAJOR FOOD GROUPINGS MAJOR FOOD GROUPINGS

P. ALCOHOLIC BEVERAGES
Q. NON-ALCOHOLIC BEVERAGES

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

5 Food Items
61 Food Items
ASEANFOODS Workshop 2011 18-21 July 2011 23 ASEANFOODS Workshop 2011 18-21 July 2011 24
 MAJOR FOOD GROUPINGS MAJOR FOOD GROUPINGS
R. COMBINATION/MIXED DISHES
S. BABY FOODS (COMMERCIAL)

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

87 Food Items 21 Food Items

ASEANFOODS Workshop 2011 18-21 July 2011 25 ASEANFOODS Workshop 2011 18-21 July 2011 26

MAJOR FOOD GROUPINGS Internal and external quality control systems for the
T. MISCELLANEOUS (Foods that cannot be 1997 FCT
grouped in the previous groups)
¾Participation to Interlaboratory Proficiency Test
FNRI
FNRI FNRI
FNRI Programs
¾Results acceptance criteria
FOOD AND FOOD AND
NUTRITION NUTRITION Precision Tests (using the Horwitz Achievable
RESEARCH RESEARCH
INSTITUTE INSTITUTE Coefficient of Variation)
DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND Horwitz ACV = 2 1-0.5 log C
TECHNOLOGY TECHNOLOGY
where C = fraction concentration of the
analyte

Analyses were repeated if the CV or %RSD of results

is > than the Horwitt’s ACV
11 Food Items
ASEANFOODS Workshop 2011 18-21 July 2011 27 ASEANFOODS Workshop 2011 18-21 July 2011 28
 Due to transfer of our Institute to a new location
and the temporary suspension of the FCT However there are records/photoalbums of some
activities, we can no longer locate of the product labels of processed foods that
FNRI
FNRI ¾ Records of method validation for the
FNRI
FNRI were analyzed

different analysis
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH ¾ Photographs of the single food items, if RESEARCH
INSTITUTE
there are any INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND ¾ Details of the sample preparation SCIENCE AND
TECHNOLOGY TECHNOLOGY

¾ Written descriptors e.g., physical

dimensions, mode of transport, sample
locations, etc.

ASEANFOODS Workshop 2011 18-21 July 2011 29 ASEANFOODS Workshop 2011 18-21 July 2011 30

In 2006, FCT activities were

revived. We started with four (4) food items identified
from the priority list of the Philippine National
FNRI
FNRI FNRI
FNRI Nutrition Survey of 2003
and boiled variant of two food items
FOOD AND
Objective: To update the 1997 FCT FOOD AND
NUTRITION NUTRITION
1. Egg, chicken, whole
RESEARCH
INSTITUTE in terms of additional food items RESEARCH
INSTITUTE 2. Egg, chicken, whole, boiled
DEPARTMENT OF and health food components e.g., DEPARTMENT OF 3. Noodles, instant, chicken flv
SCIENCE AND
TECHNOLOGY
cholesterol, dietary fiber, fatty acid, SCIENCE AND
TECHNOLOGY 4. Noodles, instant, chichen flv, cooked
iodine, potassium, sodium and zinc 5. Sardines in tomato sauce, cnd
6. Fertilized Egg, duck, boiled

ASEANFOODS Workshop 2011 18-21 July 2011 31 ASEANFOODS Workshop 2011 18-21 July 2011 32
 Sample collection points The list of priority foods..

The first thirty

(30)
FNRI
FNRI FNRI
FNRI commonly
FOOD AND FOOD AND
consumed foods,
NUTRITION NUTRITION Philippines
RESEARCH RESEARCH
INSTITUTE INSTITUTE
Source: The
Sixth Nationwide
DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY
Nutrition Survey,
2003

A. Map of Metro Manila B. Population Density

Philippines
ASEANFOODS Workshop 2011 18-21 July 2011 33 ASEANFOODS Workshop 2011 18-21 July 2011 34

Internal and external quality control systems for the

Documentation Forms on-going FCT project

¾ Use of ISO 17025 accredited methods of analysis

¾ Use of SRM and In-House reference standards
FNRI
FNRI FNRI
FNRI ¾ Use of control charts

FOOD AND FOOD AND

¾ Qualified/trained analysts from our ISO 17025
NUTRITION
RESEARCH
NUTRITION
RESEARCH
laboratory
INSTITUTE INSTITUTE
¾ Results acceptance criteria
DEPARTMENT OF
SCIENCE AND
DEPARTMENT OF
SCIENCE AND
1. Recovery, analyte dependent
TECHNOLOGY TECHNOLOGY
2. + 10 % of the mean result
3. Control Chart
4. Correlation coefficient ~ 0.999

Form1 Sample Registration Form2 Sample Preparation

ASEANFOODS Workshop 2011 18-21 July 2011 35 ASEANFOODS Workshop 2011 18-21 July 2011 36
 Sample Documentation…….
Our qualification....

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

ASEANFOODS Workshop 2011 18-21 July 2011 38

Our FCT Staff at work Weighing and mixing the sample

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

ASEANFOODS Workshop 2011 18-21 July 2011 39 ASEANFOODS Workshop 2011 18-21 July 2011 40
 Our initial attempts at getting the photos of the samples
Practice makes perfect!

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH Tomato
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
Squash
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

We perform trial runs ( for vegetable and fruit samples) to determine

the best procedure for sample preparation.
Chayote
ASEANFOODS Workshop 2011 18-21 July 2011 41 ASEANFOODS Workshop 2011 18-21 July 2011 42

This is how we document pictures of our samples

Presently, we have analyzed > 90 food samples
categorized under:

FNRI
FNRI FNRI
FNRI A. Cereals and Products – 5
D. Vegetables and Other Products – 39
FOOD AND FOOD AND
NUTRITION NUTRITION E. Fruits and Products - 1
RESEARCH RESEARCH
INSTITUTE INSTITUTE F. Meat and Other Animals and Products – 21
DEPARTMENT OF DEPARTMENT OF G. Finfish, Shellfish and Other Aquatic Animals and
SCIENCE AND
TECHNOLOGY
SCIENCE AND
TECHNOLOGY
Products – 5
H. Eggs and Products – 3
J. Milk and Products – 1
M. Sugar, Syrup and Confectioner – 1
Q. Non-alcoholic Beverages – 3
R. Combination Foods/Mixed Dishes - 15
ASEANFOODS Workshop 2011 18-21 July 2011 43 ASEANFOODS Workshop 2011 18-21 July 2011 44
 Current status of the Philippine FCT Current problems of the Project on FCT

¾ Very limited budget

We are presently involved with the ¾ Limited number of food components
FNRI
FNRI FNRI
FNRI ¾ Few staff involved in the generation of the data
development of a handbook on the
FOOD AND FOOD AND ¾ Sampling sites are limited to the metropolitan
NUTRITION
RESEARCH
nutrient composition of selected NUTRITION
RESEARCH area
INSTITUTE INSTITUTE
Philippine vegetables which include some ¾ No validated methods for some food
DEPARTMENT OF
SCIENCE AND
DEPARTMENT OF
SCIENCE AND components of interest (e.g. HPLC methods for
TECHNOLOGY of the indigenous varieties TECHNOLOGY
iodine, vitamin C and folate)

ASEANFOODS Workshop 2011 18-21 July 2011 46

Current needs of the Project on FCT

Recommendations for the FCT
¾ Development of new analytical procedures
¾ Upgrade and replacement of existing laboratory ¾ Continuous improvement in the compilation of
FNRI
FNRI facilities
FNRI
FNRI food composition data
FOOD AND FOOD AND ¾ Government/management commitment and
NUTRITION NUTRITION
RESEARCH Recommendations for the FCT RESEARCH support for the success of the endeavor
INSTITUTE INSTITUTE
¾ Course on food composition be introduced in
DEPARTMENT OF
SCIENCE AND ¾ Sufficient funds to sustain the operation of the
DEPARTMENT OF
SCIENCE AND
the curricula of courses on food and nutrition
TECHNOLOGY
laboratory TECHNOLOGY

¾ Possible inclusion of the FCT as a textbook to

¾ Validation of new methods of analysis
increase the awareness and use/application of
¾ Training/motivation for dedication, quality and
the food data
skill in the production and management of FCT

ASEANFOODS Workshop 2011 18-21 July 2011 47 ASEANFOODS Workshop 2011 18-21 July 2011 48
 Recommendations for the FCT

Recommendations for the FCT ¾ Make data presentation readily understandable

for single foods like fruits, vegetables (especially
FNRI
FNRI ¾ Nationwide marketing through education FNRI
FNRI the indigenous varieties), animals and other
campaign as as guide to healthy food choices in members of the flora and the fauna to;
FOOD AND FOOD AND
NUTRITION addition to nutrient labels NUTRITION
1. encourage conservation, and
RESEARCH RESEARCH
INSTITUTE INSTITUTE 2. increase the cultivation
DEPARTMENT OF ¾ Make data available to homemakers and DEPARTMENT OF 3. develop local and sustainable recipes and
SCIENCE AND SCIENCE AND
TECHNOLOGY especially those involved in grass-root level TECHNOLOGY food product
activities 4. save from extinction and
5. support global efforts at food biodiversity
and ensuring food security

ASEANFOODS Workshop 2011 18-21 July 2011 49 ASEANFOODS Workshop 2011 18-21 July 2011 50

Our Institute:

FNRI
FNRI FNRI
FNRI
FOOD AND FOOD AND
NUTRITION NUTRITION
RESEARCH RESEARCH
INSTITUTE INSTITUTE

DEPARTMENT OF DEPARTMENT OF
SCIENCE AND SCIENCE AND
TECHNOLOGY TECHNOLOGY

The Food and Nutrition Research Institute

Department of Science and Technology
Gen. Santos Ave., Bicutan, Taguig City, Philippines
ASEANFOODS Workshop 2011 18-21 July 2011 51 ASEANFOODS Workshop 2011 18-21 July 2011 52