(Near-Final) PNPM Updated Users Guide - As of March252024

The Philippine Nutrient Profile Model
for Promoting Healthy Diets:

User’s Manual
March 25, 2024
1 The Philippine Nutrient Profile Model for Promoting Healthy Diets: User’s Manual
2
3 Published by the National Nutrition Council (NNC)

4 2332 Chino Roces Avenue Extension, Taguig City, Metro Manila 1630
5 Telephone No. +632-8892-4271
6
7 An electronic copy of this publication can be downloaded at: www.nnc.gov.ph.
8 This document may be reproduced in full or in part for non-profit purposes without prior permission,
9 provided credit is given to the NNC. A copy of the reprinted or adapted version will be appreciated.
10
11 ISSN. ____
12
13 Suggested citation: National Nutrition Council (NNC). The Philippine Nutrient Profile Model for
14 Promoting Healthy Diets: User’s Manual. Taguig City, Philippines: 2024.
15
16
ii
17 Contents
18 Preface ......................................................................................................................................................................................... iv
19 Messages ...................................................................................................................................................................................... v
20 Acknowledgements ................................................................................................................................................................ vi
21 Management of Conflicts of Interest ............................................................................................................................. vii
22 Definition of Terms.............................................................................................................................................................. viii
23 Acronyms .................................................................................................................................................................................... xi
24 I. Introduction ..................................................................................................................................................................... 1
25 A. Background ......................................................................................................................................1
26 B. Nutrient Profiling ...........................................................................................................................1
27 C. Nutrient Profile Models (NPMs) ..................................................................................................2
28 II. Model Development Process...................................................................................................................................... 2
29 III. Purposes of the Philippine Nutrient Profile Model (PNPM) ........................................................................ 3
30 IV. Principles and Rationale of the PNPM .................................................................................................................. 3
31 A. Included Food Products ................................................................................................................3
32 B. Excluded Food Products ...............................................................................................................8
33 C. Target Population ...........................................................................................................................9
34 D. Reference Amount ..........................................................................................................................9
35 E. Inclusion Criteria for the Critical Nutrients ..............................................................................9
36 F. Definition of Excessive Amount of One or More Critical Nutrients .................................. 10
37 G. Directions ...................................................................................................................................... 10
38 V. Criteria Used in the PNPM ...................................................................................................................................... 11
39 VII. Use and Implementation of the PNPM............................................................................................................... 12
40 A. Mandatory Labeling as Requirement ...................................................................................... 12
41 B. Policy Applications of PNPM ..................................................................................................... 12
42 C. How to Use the PNPM ................................................................................................................. 13
43 VIII. References ...................................................................................................................................................................... 17
44
45 Attachment 1. List of participants in the different consultations 19
46 Attachment 2. Model Development Process 22
47 Table 1. List of examples of food and non-alcoholic beverage products covered by the PNPM 3
48 Table 2. PNPM criteria for identifying prepackaged processed food and non-alcoholic
49 beverage products with nutrition facts labels excessive in sodium, total sugars, NSS,
50 total fat, saturated fat, and TFA 11
51
iii
52 Preface
53 Welcome to the manual on the Philippine Nutrient Profile Model (PNPM)!
54 The PNPM is a tool for classifying processed foods as healthier options or otherwise. It can be used
55 for adopting policies that will help improve the food environment to provide healthier options. These
56 various purposes, discussed in the manual, are part of initiatives to promote healthier food choices and
57 help prevent overweight and obesity, and non-communicable diseases. The development of the
58 manual was triggered by the continuing rise in overweight and obesity as well as non-communicable
59 diseases and the commitment to address all forms of malnutrition and reduce non-communicable
60 diseases.
61 This manual aims to equip users with a thorough understanding of the model, how it was developed,
62 and how it can be used for identifying healthier food options. The manual will also include detailed
63 explanations of the principles underpinning the model.
64 Furthermore, this manual outlines the step-by-step process of applying the PNPM, ensuring that even
65 those with limited technical knowledge on nutrition can utilize the tool to its fullest potential.
66 It is important to note that the development of the PNPM was a collaborative effort. The technical
67 advice of a panel of international experts and the input of various stakeholders particularly policy
68 makers, program managers, and those in food manufacturing were all instrumental in shaping the
69 PNPM. Thus, the model not only incorporates evidence-based information but also acknowledges the
70 opinions and concerns of different groups, helping to ensure its relevance and alignment with the
71 diverse needs of these various stakeholders.
72 Users of the PNPM are encouraged to embrace the immense potential of the PNPM. They are
73 encouraged to complement policy and program initiatives that use the PNPM with other related
74 initiatives, e.g., behavior change communication, to accelerate the reduction in overweight and
75 obesity as well as non-communicable diseases. Users are also encouraged to give feedback to the
76 National Nutrition Council (info@nnc,gov.ph; nied@nnc.gov.ph; 8843-0142) on the experience in
77 using the manual and the model to help in further improving both the manual and the model.
78
79
iv
80 Messages
81 ● DOH Secretary
82 ● NNC Executive Director
● WHO Representative to the Philippines
v
83 Acknowledgements
84 This publication was prepared by the NFP Project Team in consultation with the project team NNC,
85 DOH, and the WHO Philippines.
86 The NFP Project Team was composed of the following:
87 1. Rhea Benavides-de Leon, RND, MPH, Team Leader
88 2. Glaiza Calayo-Garvilles, RND, Assistant Team Leader
89 3. Maria Lourdes Vega, RND, MSN, Project Coordinator
90 4. Fabiola Allysa Bringas, RND, LPT, Project Assistant
91 5. Patricia Ann Papio, Administrative and Finance Officer
92 The project team was composed of the following:
93 1. Jovita Raval, RND, MPS, Nutrition Officer V and Chief of the Nutrition Information and
94 Education Division, National Nutrition Council
95 2. Kioh Monato, RND, Nutrition Officer II, National Nutrition Council
96 3. Norma Thea Madeline M. Conjares, RND, Health Program Officer II, Department of
97 Health – Health Promotion Bureau
98 4. Chino Kairo Serrano, RND, Health Program Officer II, Department of Health – Health
99 Promotion Bureau
100 5. John Juliard Go, MD, National Professional Officer, World Health Organization
101 Philippines
102 6. Andre Flores, RND, MA, Technical Specialist for Maternal and Child Nutrition, World
103 Health Organization Philippines
104 7. Juliawati Untoro, PhD, Technical Lead on Nutrition, World Health Organization Western
105 Pacific Region
106 The technical contributions and guidance of the international experts online and face-to-face
107 consultations are highly appreciated. The international experts were:
108 1. Dr. Colin Bell, Professor, Faculty of Health, Global Obesity Centre at the Center for
109 Population and Health Research, Deakin University
110 2. Dr. Bridget Kelly, Associate Professor, University of Wollongong, Australia
111 3. Dr. Chizuru Nishida, Former Unit Head, Safe, Healthy and Sustainable Diet Unit,
112 Department of Nutrition and Food Safety, World Health Organization (WHO)
113 Headquarters, Geneva, Switzerland
114 4. Dr. Mike Rayner, Professor, Population Health, Nuffield Department of Population
115 Health, University of Oxford
116 5. Dr. Erica Reeve, Post-Doctoral Research Fellow, Faculty of Health, School of Health and
117 Social Development, Deakin University
118 Special thanks are also extended to the DOST-FNRI team for developing the first version of the
119 PNPM and participating in the updating process. Members of the FNRI team were:
120 1. Michael Serafico, RCh, MSc, Supervising Science Research Specialist
121 2. Carl Vincent Cabanilla, RCh, Senior Science Research Specialist
122 3. Robby Carlo Tan, RND, MSc, Senior Science Research Specialist
123 The inputs from the different stakeholders – government agencies, NGOs, CSOs, professional
124 organizations, development partners, food industry, and LGUs are also acknowledged. A list of those
125 who participated in the consultations is shown in Annex 1. In addition the inputs of Food Industry
126 Asia by way of its position paper is acknowledged.
vi
127 Management of Conflicts of Interest
128 All member of the project core team composed of NNC, DOH, WHO Philippines, and NFP Project
129 Team, as well as all international experts declared no conflict of interest in participating in the review
130 and finalization of the PNPM. Declaration of interest forms were completed and submitted.
131
132
133
134
135
136
137
vii
138 Definition of Terms
139 Added sugars: All monosaccharides (such as glucose and fructose) and disaccharides (such as
140 sucrose or table sugar) added to foods and beverages by the manufacturer, cook or consumer during
141 processing or preparation.1
142 Alcoholic drinks: Drinks in which > 0.5% of total energy is in the form of alcohol.2
143 Breastmilk substitute: Any food being marketed or otherwise represented as a partial or total
144 replacement for breastmilk, whether or not suitable for that purpose.3
145 Complementary food: Any food, whether manufactured or locally prepared, suitable as a
146 complement to breastmilk or to infant formula, when either becomes insufficient to satisfy the
147 nutritional requirements of the infant. Such food is also commonly called “weaning food” or
148 “breastmilk supplement.”4
149 Critical nutrients: Nutrients addressed by the model (sodium, total sugar, total fat, saturated fatty
150 acids, trans fatty acids, and sodium), which are linked to obesity and related non-communicable
151 diseases (NCDs).
152 Culinary ingredients: Substances used to season and cook fresh foods/unprocessed or minimally
153 processed foods and create freshly prepared dishes.
154 Energy: The total chemical energy available in food (in kilocalories or kcal) and its macronutrient
155 constituents (i.e., carbohydrates, fats, and proteins)5.
156 Follow-up formula (also known as follow-on milk): Any milk or milk-like formulation (or product
157 that could be used to replace milk, such as fortified soy milk), in either liquid or powdered form, that
158 are specifically marketed for feeding infants and young children from 6 months up to 3 years of age.
159 The upper age indication on the product label varies country to country but is usually between 12 and
160 24 months.6
161 Food: Any processed substance which is intended for human consumption and includes drink for
162 man, beverages, chewing gum and any substances which have been used as an ingredient in the
163 manufacture, preparation or treatment of food.7
164 Food/dietary supplement: A processed food product intended to supplement the diet that bears or
165 contains one or more of the following dietary ingredients: vitamin, mineral, herb, or other botanical,
166 amino acid, and dietary substance to increase the total daily intake in amounts conforming to the latest
167 Philippine Recommended Energy and Nutrient Intakes (RENI) or internationally agreed minimum
168 daily requirements. It usually is in the form of capsules, tablets, liquids, gels, powders or pills and not
1
Guideline: Sugars intake for adults and children. Geneva: World Health Organization; 2015
(https://iris.who.int/bitstream/handle/10665/149782/9789241549028_eng.pdf?sequence=1)
2
WHO Regional Office for Europe nutrient profile model: second edition. Copenhagen: WHO Regional Office for Europe; 2023
(https://www.who.int/europe/publications/i/item/WHO-EURO-2023-6894-46660-68492)
3
Executive Order No. 51 or the “National Code of Marketing of Breastmilk Substitutes, Breastmilk Supplements and Other Related
Products”. Manila: Office of the President of the Philippines: Presidential Management Staff; 1986
(https://www.officialgazette.gov.ph/1986/10/20/executive-order-no-51-s-1986-2/)
4
Ibid.
5
World Health Organization (WHO) Regional Nutrient Profile Models for the Western Pacific Region, South-East Asia, Europe, and Pan
American Health Organization
6
Guidance on ending the inappropriate promotion of foods for infants and young children: implementation manual. Geneva: World Health
Organization (WHO); 2017 (https://iris.who.int/bitstream/handle/10665/260137/9789241513470-eng.pdf?sequence=1)
7
Republic Act No. 9711 or the “Food and Drug Administration (FDA) Act of 2009”. Manila: Congress of the Philippines; 2009
(https://www.officialgazette.gov.ph/2009/08/18/republic-act-no-9711/)
viii
169 represented for use as a conventional food or as the sole item of a meal or diet or replacement of
170 drugs and medicines.8
171 Foods for special dietary uses: Foods that are specially processed or formulated to satisfy particular
172 dietary requirements due to a particular physical or physiological condition and/or specific disease or
173 disorder and which are presented as such.9
174 Free sugars: All monosaccharides (such as glucose and fructose) and disaccharides (such as sucrose
175 or table sugar) added to foods and beverages by the manufacturer, cook or consumer in addition
176 sugars that are naturally present in honey, syrups and fruit juices and fruit concentrates.10
177 Freshly prepared dishes: Handmade preparations mostly or entirely composed of fresh foods or
178 unprocessed foods that do not undergo any alteration or addition of salt, sugar, or other culinary
179 ingredients.
180 Growing-up milk (also known as growing-up formula, toddler milk or formulated milk): A milk
181 product targeted at infants and young children from 1 year old (sometimes younger) to 3 years old.
182 Often, the product name is similar to a company’s formula products, with a figure “3” added on.11
183 Infant formula: A breastmilk substitute formulated industrially in accordance with applicable Codex
184 Alimentarius standards to satisfy the normal nutritional requirements of infants up to between four to
185 six months of age, and adapted to their physiological characteristics. Infant formula may also be
186 prepared at home in which case it is described as “home-prepared”.12
187 Non-sugar sweeteners (NSS): All synthetic and naturally occurring or modified non-nutritive
188 sweeteners that are not classified as sugars. Common NSS include acesulfame K, aspartame,
189 advantame, cyclamates, neotame, saccharin, sucralose, stevia and stevia derivatives13. Low-calorie
190 sugars and sugar alcohols (polyols) are not considered NSS.14
191 Nutrition Facts: A standardized statement or listing of the nutrient content of a food.15
192 Prepackaged food: Food packaged or made up in advance in a container, labeled and ready for sale
193 to the consumer, or for catering purposes.16
8
Republic Act No. 9711 or the “Food and Drug Administration (FDA) Act of 2009”. Manila: Congress of the Philippines; 2009
(https://www.officialgazette.gov.ph/2009/08/18/republic-act-no-9711/)
9
10
11
Guidance on ending the inappropriate promotion of foods for infants and young children: implementation manual. Geneva: World Health
Organization (WHO); 2017 (https://iris.who.int/bitstream/handle/10665/260137/9789241513470-eng.pdf?sequence=1)
12
Executive Order No. 51 or the “National Code of Marketing of Breastmilk Substitutes, Breastmilk Supplements and Other Related
Products”. Manila: Office of the President of the Philippines: Presidential Management Staff; 1986
(https://www.officialgazette.gov.ph/1986/10/20/executive-order-no-51-s-1986-2/)
13
Although stevia was exempted in the Tax Reform for Acceleration and Inclusion (TRAIN) Act (RA 10963), implemented in 2017, the
PNPM will include stevia, in line with the latest WHO guideline on the use of NSS supported by evidence that suggests that there may be
health effects associated with NSS use irrespective of which NSS is being used.
14
Use of non-sugar sweeteners: WHO guideline. Geneva: World Health Organization; 2023
(https://iris.who.int/bitstream/handle/10665/367660/9789240073616-eng.pdf?sequence=1)
15
Administrative Order No. 2014-0030 Revised Rules and Regulations Governing the Labeling of Prepackaged Food Products Further
Amending Certain Provisions of Administrative Order No. 88-B s. 1984 or the "Rules and Regulations Governing the Labeling of
Prepackaged Food Products Distributed in the Philippines," and For Other Purposes. Manila: Department of Health Bureau of Food and
Drugs; 2014 (https://www.fda.gov.ph/wp-content/uploads/2021/03/Administrative-Order-No.-2014-0030.pdf)
16
Administrative Order No. 2014-0030 Revised Rules and Regulations Governing the Labeling of Prepackaged Food Products Further
Amending Certain Provisions of Administrative Order No. 88-B s. 1984 or the "Rules and Regulations Governing the Labeling of
Prepackaged Food Products Distributed in the Philippines," and For Other Purposes. Manila: Department of Health Bureau of Food and
Drugs; 2014 (https://www.fda.gov.ph/wp-content/uploads/2021/03/Administrative-Order-No.-2014-0030.pdf); FDA Circular No.2021-028
Guidelines for Prepackaged Processed Food Products Containing Trans-Fatty Acids (TFA). Manila: Department of Health Food and Drug
Administration; 2021 (https://www.fda.gov.ph/wp-content/uploads/2022/01/FDA-Circular-No.2021-028.pdf)
ix
194 Processed food: Food that has been subjected to some degree of processing like milling, drying,
195 concentrating, canning, or addition of some ingredients) which partially or completely changes the
196 physico-chemical and/or sensory characteristics of the raw material.17
197 Saturated fatty acids: Fatty acids containing only single carbon-carbon bonds (i.e. no double
198 bonds).18
199 Sodium: A soft, silver-white element found in salt; 1 g of sodium equals about 2.5 g of salt.19
200 Total fat: The sum of all dietary fats, comprising monounsaturated and polyunsaturated fatty acids,
201 saturated fatty acids and trans fatty acids (without distinguishing between the different types of fat in
202 terms of any associated health effects).20
203 Total sugars: Includes intrinsic sugars, which are those incorporated within the structure of intact
204 fruit and vegetables; sugars from milk (lactose and galactose); and free sugars, which are
205 monosaccharides and disaccharides added to foods and beverages by the manufacturer, cook or
206 consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.21
207 Trans fatty acids (TFA): Fatty acids with at least one double carbon–carbon bond in the trans
208 configuration, which can be produced industrially by the partial hydrogenation of vegetable and fish
209 oils, but also occur at lower levels naturally in meat and dairy products from ruminant animals, such
210 as cattle, sheep, goats and camels. Industrially produced TFA are the predominant source of dietary
211 TFA in many populations.22
212 Unprocessed food: Food that has not undergone any treatment resulting in substantial change in the
213 original state but which may have been divided, boned, skinned, peeled, ground, cut, cleaned,
214 trimmed, fresh frozen or chilled.23
17
Administrative Order No. 4-A s. 1995 Guidelines on Micronutrient Fortification of Processed Foods. Muntinlupa City: Department of
Health Bureau of Food and Drugs; 1995 (https://www.fda.gov.ph/wp-content/uploads/2021/05/Administrative-Order-No.-4-A-s.-1995.pdf);
FDA Circular No.2021-028 Guidelines for Prepackaged Processed Food Products Containing Trans-Fatty Acids (TFA). Manila: Department
of Health Food and Drug Administration; 2021 (https://www.fda.gov.ph/wp-content/uploads/2022/01/FDA-Circular-No.2021-028.pdf)
18
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline. Geneva: World Health Organization; 2023
19
Pan American Health Organization Nutrient Profile Model. Washington, DC: Pan American Health Organization (PAHO); 2016
(https://iris.paho.org/handle/10665.2/18621)
20
Total fat intake for the prevention of unhealthy weight gain in adults and children: WHO guideline. Geneva: World Health Organization;
2023 (https://iris.who.int/bitstream/handle/10665/370421/9789240073654-eng.pdf?sequence=1)
21
22
REPLACE trans-fat: an action package to eliminate industrially produced trans-fatty acids. Geneva: World Health Organization (WHO);
2021 (https://iris.who.int/bitstream/handle/10665/331301/WHO-NMH-NHD-18.4-eng.pdf?sequence=1); Saturated fatty acid and trans-fatty
acid intake for adults and children: WHO guideline. Geneva: World Health Organization; 2023
23
Administrative Order No. 4-A s. 1995 Guidelines on Micronutrient Fortification of Processed Foods. Muntinlupa City: Department of
Health Bureau of Food and Drugs; 1995 (https://www.fda.gov.ph/wp-content/uploads/2021/05/Administrative-Order-No.-4-A-s.-1995.pdf)
x
215 Acronyms
216 AML – Allowable maximum limit
217 BIDANI – Barangay Integrated Development Approach for Nutrition Improvement
218 CODHEND – Council of Deans and Heads of Nutrition and Dietetics
219 COHREP – Council of Hotel and Restaurant Educators of the Philippines
220 CSO – Civil society organization
221 CWC – Council for the Welfare of Children
222 CVD – Cardiovascular disease
223 DOF – Department of Finance
224 DOH – Department of Health
225 DOH-DPCB – Department of Health – Disease Prevention and Control Bureau
226 DOST-FNRI – Department of Science and Technology – Food and Nutrition Research Institute
227 DSWD – Department of Social Welfare and Development
228 ENNS – Expanded National Nutrition Survey
229 FDA – Food and Drug Administration
230 FOP/FOPL – Front-of-pack/package or Front-of-pack/package labeling
231 GB – Governing Board
232 GHAI – Global Health Advocacy Incubator
233 LGU – Local government unit
234 NCD – Non-communicable diseases
235 NDAP – Nutritionist – Dietitians’ Association of the Philippines
236 NEDA – National Economic and Development Authority
237 NFP – Nutrition Foundation of the Philippines, Inc.
238 NGO – Non-government organization
239 NNC – National Nutrition Council
240 NSS – Non-sugar sweetener
241 NOC – Nutrients of concern
242 NPM – Nutrient profile model
243 NPTA – National Parent-Teachers Association of the Philippines
244 PAFT – Philippine Association of Food Technologists, Inc.
245 PAHO – Pan American Health Organization
246 PAN – Philippine Association of Nutrition, Inc.
247 PCFMI – Philippine Chamber of Food Manufacturers, Inc.
248 PhilCAN – Philippine Coalition of Advocates for Nutrition
249 PNIG – Population Nutrient Intake Goals
250 PNPM – Philippine Nutrient Profile Model
251 PSA – Philippine Statistics Authority
252 RA – Republic Act
253 RENI – Recommended Energy and Nutrient Intakes
254 SDG – Sustainable Development Goals
255 TFA – Trans fatty acids
256 TRAIN – Tax Reform for Acceleration and Inclusion
257 UN-FAO Ph - United Nations Food and Agriculture Organization Philippines
258 UNICEF Ph – United Nations Children’s Fund Philippines
259 UN WFP Ph – United Nations World Food Programme Philippines
260 WHO – World Health Organization
261 WHO WPRO – World Health Organization Western Pacific Regional Office
262 WPR – Western Pacific Region
xi
263 The Philippine Nutrient Profile Mode for Promoting Healthy Diets:
264 User’s Manual
265 I. Introduction
266 A. Background24
267 Halting the rise in obesity is essential to combat the growing burden of non-communicable diseases
268 (NCDs) and to improve health and well-being for all. Stopping the growing obesity epidemic is one of
269 the 2025 Global Nutrition Targets (for children under 5) and one of the global targets for NCD
270 reduction (for adolescents and adults). Without addressing obesity, achieving the 30% reduction of
271 premature mortality from NCDs by 2030, one of the key targets of the Sustainable Development
272 Goals (SDG), will not be possible. As a global response, the World Health Organization (WHO)
273 launched in 2022 the WHO Acceleration Plan to Stop Obesity to accelerate country-level action
274 against obesity, and the Philippines was identified as one of the front-runner countries in line with this
275 initiative.
276 In the Philippines, 40% of adults are either overweight or obese as per the 2021 Expanded National
277 Nutrition Survey (ENNS). The prevalence of overweight and obesity is rapidly rising across all age
278 groups especially among Filipino school-age children and adolescents. To address obesity, the
279 country needs public health tools that will enable health-supportive environments that can help in
280 preventing obesity, fiscal and regulatory measures to make healthy foods more accessible and
281 affordable, and clinical tools to ensure quality health services for people with obesity. Nutrient
282 profiling has been recognized as a tool that can be used through policy to improve the overall
283 nutritional quality of diets, and thereafter contribute to preventing obesity.
284 B. Nutrient Profiling25

285 According to the WHO, nutrient profiling is the science of classifying or ranking foods according to
286 their nutritional composition for reasons related to preventing disease and promoting health. It can be
287 used for various applications, including marketing of foods to children, health and nutrition claims,
288 product labelling logos or symbols, information and education, provision of food to public
289 institutions, and the use of economic tools to orient food consumption. It can also be used to generate
290 criteria for descriptions of foods falling into two main types:
291 1. Descriptions that refer to the nutrient levels in foods, e.g., ‘high fat’, ‘low fat’, ‘reduced
292 fat’, ‘source of fiber’, ‘high in fat, sugar or salt’, ‘energy dense, nutrient poor’; or
293 2. Descriptions that refer directly to the effects of consuming the food on a person’s health,
294 e.g., ‘healthy’, ‘healthier option’, ‘less healthy’, ‘good for you’.
295 Nutrient profiling provides a means of differentiating between food and non-alcoholic beverages
296 (henceforth “foods”) that are more likely to be part of a healthy diet from those that are less likely
297 (notably those foods that may contribute to excess consumption of energy, saturated fats, trans fats,
24 Review and Finalization of the Philippine Nutrient Profile Model for Promoting Healthy Diets Request for Proposal (RFP). Manila: WHO
Philippines; 2023
25
Nutrient Profiling. WHO. (https://web.archive.org/web/20131122184829/http:/www.who.int/nutrition/topics/profiling/en/)
298 sugar, and salt). Nutrient profiling is a tool to categorize foods, not diets, but can be used through
299 policy to improve the overall nutritional quality of diets.26
300 C. Nutrient Profile Models (NPMs)

301 The NPMs vary in complexity and detail and are based on a categorical or a scoring system.27 The
302 purpose of NPMs is to serve as a tool to classify food and drink products that are in excess of free
303 sugars, salt/sodium, total fat, saturated fat and trans fatty acids (TFA). 28 The WHO regional offices
304 developed their own NPM for adaptation by its Member States. Five WHO regional offices: Europe,
305 Eastern Mediterranean, Western Pacific, South East Asia, and Africa, developed a tool for restricting
306 the marketing of foods to children29, while the NPM for the Pan American Health Organization or
307 PAHO was developed as a tool in the design and implementation of various regulatory strategies.30
308 Many countries in Latin America have issued food-related norms, regulations, and policies, based on
309 NPM, where strategies have included the taxation of sugar-sweetened beverages (in Mexico); policies
310 to improve the school food environment (in Brazil, Costa Rica, Ecuador, United States and Uruguay);
311 regulation of food marketing to children (in Brazil, Chile, Mexico, and Quebec in Canada); and FOP
312 labeling (in Ecuador).31
313 II. Model Development Process
314 In 2020, the NNC commissioned the DOST-FNRI to develop the PNPM, which is a tool that will help
315 in the development of a national policy to protect children from harmful marketing of unhealthy foods
316 and beverages.32 The NNC GB approved the original model in principle as the official PNPM but the
317 DOH deferred endorsement of this model due to concerns on the development process and the
318 content. Following this, the NNC Secretariat committed to facilitate the enhancement, finalization,
319 and eventual approval of the PNPM through these activities: 1) subjecting the model to a review of
320 experts (with no known conflict of interest); 2) validating the model using available products in the
321 market; and 3) conducting a public consultation.33
322 To support NNC, the WHO Philippines commissioned NFP, in June 2023 to review and finalize the
323 PNPM based on the review of related literature, inputs from a panel of international experts,
324 stakeholders’ consultations and market validation.
26
World Health Organization (WHO) Nutrient Profile Model for the Western Pacific Region – A tool to protect children from food
marketing. Manila: WHO Regional Office for the Western Pacific; 2016 (https://www.who.int/publications/i/item/9789290617853); WHO
Regional Office for Europe nutrient profile model: second edition. Copenhagen: WHO Regional Office for Europe; 2023
(https://www.who.int/europe/publications/i/item/WHO-EURO-2023-6894-46660-68492); WHO Nutrient Profile Model for South-East Asia
Region. To implement the set of recommendations on the marketing of foods and non-alcoholic beverages to children. New Delhi: World
Health Organization, Regional Office for South-East Asia; 2017 (https://iris.who.int/bitstream/handle/10665/253459/9789290225447-
eng.pdf?sequence=1)
27
WHO Nutrient Profile Model for South-East Asia Region. To implement the set of recommendations on the marketing of foods and non-
alcoholic beverages to children. New Delhi: World Health Organization, Regional Office for South-East Asia; 2017
28
29
30
31
Ibid
32 Terms of Reference for hiring a research institute to develop the Philippine Nutrient Profile Model. Taguig City: National Nutrition
Council (NNC); 2019

33
Review and Finalization of the Philippine Nutrient Profile Model for Promoting Healthy Diets Request for Proposal (RFP). Manila: WHO
Philippines; 2023
2
325 The updated model was adopted after three consultations with experts (two were online, and one was
326 face-to-face with two of the experts with another expert being online), two stakeholders consultations
327 (one was face-to-face, and one was online) and one public consultation.
328 The complete details of the model development process can be seen in Attachment 2.
329 III. Purposes of the Philippine Nutrient Profile Model (PNPM)
330 The PNPM adapted the salient features of the PAHO NPM to address the need of the country for a
331 tool to be used as a guide in crafting policies for different purposes. The use of the PAHO model also
332 addressed the technical concerns related to the originally crafted model. Please see Attachment 2 for
333 more details on these issues.
334 Thus, the PNPM is a tool that, after suitable testing and validation, can be used in crafting policies
335 such as but not limited to:
336 1. Regulation of marketing of unhealthy foods and non-alcoholic beverages

337 2. Front-of-pack labeling (FOPL) system for nutrient-specific health warning labels
338 3. Taxation of unhealthy foods
339 4. Determination of food that should not be distributed in emergencies
340 5. Determination of food that should not be included in dietary supplementation programs
341 6. Food that should not be available or available in limited quantities in school canteens and
342 cafeterias of workplaces
343 7. Food product reformulation except for foods intended for children 0-35 months old
344 8. Programs along sodium consumption reduction.
345 IV. Principles and Rationale of the PNPM34
346 A. Included Food Products

347 The food and beverage products that should be evaluated with the PNPM are ALL prepackaged
348 processed food and non-alcoholic beverage products with nutrition facts labels including those
349 declared as halal.
350 While the PNPM is not based on food categories, the list of included prepackaged processed food
351 and non-alcoholic beverage products shown in Table 1 is based on food categories35 to facilitate the
352 identification of included and excluded products.
353 Table 1. List of examples of food and non-alcoholic beverage products covered by the PNPM
Food category Examples of food and non-alcoholic beverage products
1 Chocolate and sugar Chocolate confectionery (including white chocolate confectionery)

confectionery, energy bars
34
Adapted from the Pan American Health Organization Nutrient Profile Model. Washington, DC: Pan American Health Organization
(PAHO); 2016 (https://iris.paho.org/handle/10665.2/18621)
35
Adapted from WHO Regional Office for Europe nutrient profile model: second edition. Copenhagen: WHO Regional Office for Europe;
2023 (https://www.who.int/europe/publications/i/item/WHO-EURO-2023-6894-46660-68492); WHO Nutrient Profile Model for South-East
Asia Region. To implement the set of recommendations on the marketing of foods and non-alcoholic beverages to children. New Delhi:
World Health Organization, Regional Office for South-East Asia; 2017
3
and sweet toppings and Sugar confectionery (including jellies and boiled sweets; chewing-gum
desserts and bubble gum; caramels; liquorice sweets, marzipan sweets)
Granola and cereal-type bars (including granola bars (plain and coated),
fruit filled bars and muffin-type bars)
Spreadable chocolate and other sweet sandwich toppings
Nut butters (e.g., peanut butter, almonds, cashew, and soy)
Honey
Table sugar
Traditional desserts
2 Cakes, sweet biscuits and Cookies/sweet biscuits (including filled and unfilled sweet cookies,
pastries; other sweet bakery biscuits, tea biscuits and dough)
wares; and dry mixes for
Sweet pretzels (including chocolate covered pretzels)
making such
Cakes and sponges (including cakes, snack cakes, doughnuts (yeast and
cake types), brownies and squares, muffins and pastry dough)
Pies and pastries (including pies, fruit crisps, pastries, toaster pastries
with fruit or other fillings, Danish pastries, croissants, cinnamon rolls
and pastry dough)
Baked and cooked desserts (including puddings, custards, flans,
cheesecakes and non-baked cheesecakes)
Pancakes, waffles and French toast
Scones and soda bread (including dough)
Dry mixes for making such (including dry mixes for cookies/sweet
biscuits, cakes, sponges, pies, pastries, baked and cooked desserts,
pancakes, waffles, French toast, scones and soda bread)
Tofu-based and other plant-based desserts
3 Savory snacks Crackers/savory biscuits (including plain (i.e., flavored only with salt) or
flavored crackers, sandwich crackers, puffed cakes (e.g., cheese crackers,
soda crackers and rice cakes), dry breads such as toasted bread,
breadsticks, pita or baguette chips and other crisp breads)
Nuts, seeds and kernels (including popcorn, nuts, peanuts and seeds
(plain or seasoned with salt or flavored))
Potato, vegetable and grain chips (including chips/crisps made of potato,
vegetables and grains (e.g., corn, wheat, multigrain and rice), in all
flavors including salt and vinegar)
Extruded snacks (including sheeted, reformed, puffed or pelleted snacks
made from starch-rich materials (e.g., corn, maize, wheat, rice or potato
flour) or legume flours in all flavors including salt and vinegar)
Savory pretzels/salted hard pretzels (including savory-flavored, filled and
unfilled pretzel snacks (e.g., pretzels filled with cheese))
Fish-based snacks
4 Non-alcoholic beverages 100% fruit and vegetable juices (including juices reconstituted from
concentrate)
Smoothies (including smoothies containing yogurt but in which yogurt is
not the main ingredient)
4
Dairy milks (including both sweetened and unsweetened)
Milkshakes and coffees containing dairy milk (in which the main
constituent is dairy milk)
Plant-based milks (including both sweetened and unsweetened)
Milkshakes and coffees containing plant-based milk (in which the main
constituent is plant-based milk)
Beverages containing caffeine or other stimulants such as guarana,
taurine, lucuronolactone and vitamins (including both sugar containing
and sugar-free versions)
Water-based flavored drinks (including carbonated and still, concentrated
and ready to drink, and sports drinks)
Fruit and vegetable nectars (including concentrated and ready-to-drink)
Waters (including carbonated and still, and mineral waters)
Coffee, coffee substitutes, tea, herbal infusions, hot cereal and grain
beverages, and cocoa and chocolate-flavored drinks in which the main
constituent is not a dairy milk or a plant-based milk (including
concentrated and ready-to-drink)
5 Edible ices Dairy and plant-based ice creams and ice milks
Water-based ices (including sorbets and iced lollies)
Frozen yogurts (flavored or not)
6 Breakfast cereals Oatmeal and muesli (including variations with nuts and seeds and/or
dried fruit), porridge mix and hot instant cereals
Shredded, flaked, puffed or extruded cereals and granola
Yogurt and sour milks (including buttermilk; flavored sour, fermented
7 Yogurt, sour milk, cream
milk and drinking yogurt; cheese-based and other yogurt substitutes)
and similar foods
Yogurt products containing additional ingredients (including fruit and
muesli)
Cream
8 Cheese
Unripened cheese (e.g., cream cheese, mozzarella, ricotta and cottage
cheese)
Soft-to-medium ripened cheese (including all soft to medium firm
textured ripened cheese, often with a relatively short ripening period,
e.g., Emmental, Colby, Monterey Jack, young Gouda and mild Cheddar)
Semi-hard ripened cheese (including all semi-hard to hard-textured
ripened cheese, often with a relatively long ripening period, e.g., matured
Gouda, matured Cheddar, Gruyere and Provolone)
Extra-hard ripened cheese (including all extra-hard-textured ripened
cheese, e.g., Parmesan, Romano and Pecorino)
Mold-ripened cheese, white and red (including all white and red mold
cheese such as white and red surface-mold cheese, e.g., Brie and
Munster)
Mold- ripened cheese, blue (including all blue mold cheese, e.g.,
Roquefort and Gorgonzola)
5
Processed cheese (including all processed and melt cheese, cheese
analogues such as plant-based, dairy-free cheese and spreads) Brine-
stored cheese (including cheese stored in brine, e.g., feta and halloumi)
9 Ready-made and Canned foods (including vegetarian and meat stew, meatballs in sauce
convenience foods and and curries, pork and beans, and tuna dishes)
composite dishes
Pasta, noodles and rice or grains with sauce or seasoned (prepared/ready-
to-serve (e.g., macaroni with cheese sauce, noodles in tomato sauce and
teriyaki noodles))
Pasta, noodles and rice or grains with sauce or seasoned (dry-mix,
concentrated) (e.g., macaroni with cheese sauce, noodles in tomato sauce
and teriyaki noodles, instant noodle with soup or seasonings)
Soups (ready-to serve, canned and refrigerated soups) (e.g., broth and
broth-based soup)
Soups (dry soup only and concentrated)
10 Butter and other fats and Butter, butter blends, margarine and oil-based spreads (including
oils flavored butter, butter blends and margarine; vegetable oil spreads such
as olive oil spreads)
Vegetable oils (e.g., coconut oil, olive oil, canola oil, and sunflower oil)
11 Bread, bread products and Sweet and raisin breads (including all types of sweetened bread (e.g.,
crisp breads sweet buns and raisin breads/toast – i.e., breads with dried fruit and/or
nut inclusions), dough)
Leavened bread (including all types of yeast-leavened breads, also

sourdough breads; breads made with all types of cereal flours (e.g., white
or whole grain wheat, and rye); all types of shapes and baking traditions
(e.g., pan-baked, hearth-baked, large loafs, baguettes, rolls and buns); all
types of artisanal, pre-packaged sliced breads, rolls, bagels, English
muffins, pizza crusts and diet or low-calorie breads; breads with and
without additions (e.g., herbs, nuts, olives, onion and cheese); dough)
Flatbreads (including all types of leavened and non-leavened flat breads,

also plain (flavored only with salt) or flavored tortillas, wraps, pita,
Greek flatbreads)
12 Dried pasta and noodles Pasta (including macaroni, spaghetti, lasagna, fettucini)
Noodles (including bihon, canton, miki, mami, miswa, lomi, sotanghon)
Products (including rice paper and lumpia wrapper)
13 Processed meat, poultry, Canned fish (including tuna, salmon, water and oil packed fish, sauce
fish and similar packed fish, fish/seafood salad and shellfish (e.g., sardines, mackerel,
shrimp, crab, clams and smoked oysters); retort packed products
Processed fish and seafood products, raw (including unprepared fish and
seafood products, cakes and burgers; and seasoned (with seasoning)
breaded, battered and stuffed fish; restructured, simulated or imitation
seafoods such as surimi; fish and seafood-based mousse, spread and
dips)
Processed fish and seafood products, non-heat-treated (including fish and
seafood products preserved with non-heat methods, such as brining,
fermenting and air drying (e.g., smoked fish, salmon jerky, salted fish,
anchovies and dried fish))
6
Raw meat products and preparations (including unprepared meat
products and burgers and fresh sausages, e.g., marinated, flavored,
moisture-enhanced and breaded meat products)
Whole muscle meat products, heat treated (frozen, canned, refrigerated
products) (e.g., beef, lamb, chicken and turkey)
Whole muscle meat products, non-heat preservation (air-dried, cured,
entire meat pieces (e.g., Parma and Serrano ham); brined meat products
(e.g., pastrami and bacon))
Comminuted meat products, heat treated (cooked) (including cooked
sausages (e.g., hotdogs), cooked meatloaf balls, corned beef, luncheon
meats and pâté; canned sausages and luncheon meats)
Comminuted meat products, non-heat preservation (air-dried, cured
and/or fermented sausages (e.g., salami and jerky))
14 Processed fruit, vegetables Canned vegetables and legumes (e.g., tomatoes, corn, peas, green beans,
and legumes mushrooms, mixed vegetables, kidney beans, chickpeas, lentils)
Pickled vegetables (e.g., cucumbers, onions, peppers, green papaya, and
sauerkraut)
Olives and sun-dried tomatoes
Frozen vegetables and legumes in sauce or seasoned
Frozen potatoes and other potato products (ready-to-eat) (including plain
(i.e., flavored only with salt) and seasoned French fries/chips, sweet
potato fries, hash browns and potato patties)
Battered or breaded vegetables (including fried or baked vegetables (e.g.,
onion rings and fried green beans))
Dried vegetables, legumes (e.g., dried pulses) and mushrooms (e.g., dried
pulses)
Canned and bottled fruits (including whole and pureed, e.g., whole
peaches, fruit cocktail/salad and apple sauce)
Pickled fruits
Dried fruits (including raisins, mango (ripe and green), dried berries
(e.g., cranberries), dried stone fruits (e.g., prunes and dates); and candied
peel)
Jams and marmalades
Frozen fruits in sauce or with added sugar
Peanut butter
15 Plant-based food/meat Tofu and tempeh (plain, savory, marinated and seasoned tofu and
analogues tempeh)
Meat analogues (including frozen and refrigerated meat analogues (e.g.,
“veggie patties”, burgers, “veggie dogs”, meatballs and deli-style slices)
16 Sauces, dips and dressings Bouillon and soup stock (not concentrated) (e.g., liquid broth, soup
stock, gravy stock)
Bouillon and soup stock (concentrated) (e.g., bouillon cubes, soup stock
powders, gravy stock)
7
Cooking sauces including pasta/noodle sauces and tomato sauces (not
concentrated) (including all cooking sauces (e.g., pasta/noodle sauce for
spaghetti, carbonara, palabok, and curry)
Dips and dipping sauces (e.g., salsa, chutney and guacamole, bean-based
dips such as hummus and sweet sauces such as plum sauce, cherry sauce
and pineapple sauce)
Emulsion-based dips, sauces and dressings (e.g., cream or cheese dips
and sauces, standardized salad dressing (including mayonnaise-based
dressing, refrigerated and shelf-stable oil and vinegar-based dressings
and creamy dressings), mayonnaise, and mayo-type spreads)
Condiments (including tomato ketchup, brown sauce (e.g., barbecue
sauce, Worcestershire sauce, steak sauce and curry-flavored sauces),
chili sauce (including Sriracha chili sauce, sweet chili sauce), mustard,
and pesto
Soy sauce and fish sauce (e.g., soy sauce, fish sauce and other fermented
sauces)
Asian-style sauces (e.g., teriyaki, black bean, hoisin, stir-fry, duck and
oyster sauces)
Marinades and thick pastes (curry pastes, e.g., Thai and Indian).
354 B. Excluded Food Products

355 The 2012 Nutritional Guidelines for Filipinos (NGF) recommends regular consumption of a variety of
356 foods from natural/fresh unprocessed or minimally processed sources. In view of this, the PNPM is
357 not designed to evaluate fresh foods or unprocessed foods, such as vegetables, legumes, grains,
358 fruits, nuts, roots and tubers, meat, fish, milk, and eggs, and freshly prepared dishes made with those
359 foods as such do not undergo any alteration or addition of salt, sugar, or other culinary ingredients.
360 Fast foods are not included in the PNPM as these products are not labeled with nutritional content
361 information. A bill has been filed in Congress which aims to mandate the disclosure and labelling of
362 nutritional information on the menus of food service establishments including fast food restaurants.
363 Foods and beverages for special dietary uses, such as breast milk substitutes, including infant
364 formulas, follow-up formulas (also known as follow-on milks) and growing-up milks (also known
365 as growing-up formula, toddler milk or formulated milk) and commercially available complementary
366 foods for infants and young children36 are not included in the PNPM because they are covered by
367 other laws and regulations, i.e., Executive Order No. 51 or the Philippine Milk Code of 1986 and its
368 implementing rules and regulations.
369 Food supplements and alcoholic drinks are also not included in the PNPM and should be covered
370 by product-specific guidelines.
371 Culinary ingredients like salt, cooking oil are not to be evaluated with the PNPM by themselves.
372 They will be evaluated when they are components of the processed foods.
36
Breastmilk substitutes which are the governed by the International Code of Marketing of Breastmilk Substitutes, Executive Order No. 51
or the Philippine Milk Code of 1986, and the WHO Guidance on ending the inappropriate promotion of foods for infants and young
children, should be restricted from being marketed. The use of the PNPM as a tool for developing a national policy to regulate the marketing
of unhealthy foods and beverages to children should restrict the marketing of these products.
8
373 C. Target Population
374 The PNPM is not for a specific age group.
375 D. Reference Amount

376 The PNPM recommends expressing nutrient content “per 100 g” or “per 100 mL” of the food product
377 for a standardized reference amount and for consistency with the unit of measure/amount indicated in
378 most nutrition facts labels. [
379 Although foods are not eaten in 100 g serving, the use of the 100 g reference amount is much simpler
380 than the “per portion/per serving” amount which varies across individuals and different age groups.
381 E. Inclusion Criteria for the Critical Nutrients

382 The inclusion criteria for the critical nutrients (sodium, total sugars, total fat, saturated fatty acids,
383 and TFA) addressed in the PNPM were based on the WHO Population Nutrient Intake Goals to
384 Prevent Obesity and Related NCDs (PNIGs) to prevent obesity and related NCDs described in
385 WHO/FAO Diet, Nutrition and the Prevention of Chronic Diseases.37 These PNIGs were formulated
386 after careful review of all updated evidence relating critical nutrient intake to public health outcomes.
387 The WHO guidelines on sugars are for free sugars.38 However, the PNPM will use the
388 recommendation level for free sugars as total sugars for consistency with the available information
389 reflected in nutrition facts labels.
390 Added sugars may be considered in the PNPM in the future if values of this are mandated to be
391 added in the nutrient labeling of prepackaged processed products.39 For food categories that should
392 not have added sugars such as milk and dairy products, the cut-off value for added sugar should be
393 zero (0).
394 Non-sugar sweeteners (NSS) are included in the PNPM. In the context of reducing the consumption
395 of free sugars, the use of NSS increased in the consumption of food and beverage products that
396 contain NSS or in the addition of NSS to food or beverages by the consumer. In the latest WHO
397 guideline on the use of NNS, the systematic reviews done showed that there is no evidence of long-
398 term benefit on measures of body fatness in adults or children, and potential undesirable effects from
399 long-term use in the form of increased risk of type 2 diabetes, cardiovascular diseases (CVDs), and
400 mortality in adults, while limited evidence suggests potential undesirable effects in the form of
401 increased risk of preterm birth with NSS use during pregnancy. Thus, WHO suggests that NSS not be
402 used as a means of achieving weight control or reducing the risk of NCDs (conditional
403 recommendation).40 This recommendation is relevant for everyone: children and adults of any age,
404 including pregnant and lactating women, but does not apply to individuals with existing diabetes.
37
Diet, nutrition and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation (WHO Technical Report Series No.
916). Geneva, Switzerland: World Health Organization; Food and Agricultural Organization; 2002 (https
://www.who.int/publications/i/item/924120916X)
38
Diet, nutrition and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation (WHO Technical Report Series No.
916). Geneva, Switzerland: World Health Organization; Food and Agricultural Organization; 2002
(https://www.who.int/publications/i/item/924120916X); Guideline: Sugars intake for adults and children. Geneva: World Health
Organization; 2015 (https://iris.who.int/bitstream/handle/10665/149782/9789241549028_eng.pdf)
39
Added sugars is not in the mandatory list of ingredients that need to be declared in the label of prepackaged foods as per Administrative
Order No. 2014-0030 Revised Rules and Regulations Governing the Labeling of Prepackaged Food Products (https://www.fda.gov.ph/wp-
content/uploads/2021/03/Administrative-Order-No.-2014-0030.pdf)
40
9
405 Trans fatty acids or TFA The local policy on TFA provides a policy framework to eliminate
406 industrially-produced TFA in the Philippines food supply by 2023.41 In addition, guidelines for
407 prepackaged processed food products containing TFA are being implemented.42
408 F. Definition of Excessive Amount of One or More Critical Nutrients

409 The PNPM classifies a food product as “excessive” in one or more critical nutrients if its relative
410 nutrient content per 100 g or ml is higher than the corresponding recommended level in the WHO
411 PNIGs. It is acknowledged that PNIGs are set for overall diets rather than for individual foods.
412 However, because the consumption of food products classified as excessive in one or more critical
413 nutrients increases the likelihood that the diet will exceed the recommended nutrient goals, consumers
414 should be aware of these recommendations and limit their intake of these foods in order to achieve a
415 healthy diet.
416 G. Directions
417 It should be noted that no NPM is perfect and that not every product neatly fits against the criteria.
418 Thus, the intention is for the PNPM to be refined and evolve over time based on new evidence and
419 information and advice is available where product classification is not clear. e
420 NNC and DOH, with support from WHO Philippines and other partner agencies/organizations, will
421 lead the review and updating of the PNPM when updates are available.
41
Administrative Order No. 2021-0039 National Policy on the Elimination of Industrially-Produced Trans-Fatty Acid for the Prevention and
Control of Non-Communicable Diseases. Manila: Department of Health; 2021
(https://extranet.who.int/nutrition/gina/sites/default/filesstore/PHL%202021%20Administrative%20Order%20No%202021-
0039%20TFA%20policy.pdf)
42
FDA Circular No.2021-028 Guidelines for Prepackaged Processed Food Products Containing Trans-Fatty Acids (TFA). Manila:
Department of Health Food and Drug Administration; 2021 (https://www.fda.gov.ph/wp-content/uploads/2022/01/FDA-Circular-No.2021-
028.pdf); FDA Circular No.2021-028-A Updated Guidelines for Prepackaged Processed Food Products Containing Trans-Fatty Acids
(IPTFA) amending FDA Circular 2021-028 entitled “Guidelines for Prepackaged Processed Food Products Containing Trans-Fatty Acids
(TFA)”. Manila: Department of Health Food and Drug Administration; 2022 (https://www.fda.gov.ph/wp-content/uploads/2022/10/FDA-
Circular-No.2021-028-A-20220329154106.pdf)
10
422 V. Criteria Used in the PNPM
423 The PNPM classifies processed products as excessive in amounts of critical nutrients as (Table 2):
424 1. Excessive in sodium, if the ratio between the amount of sodium (mg) in any given
425 quantity of the product and the energy (kcal) is equal to or higher than 1:1.43
426 2. Excessive in total sugars, if in any given quantity of the product, the amount of energy
427 (kcal) from total sugars (g of total sugars x 4 kcal) is equal to or higher than 10% of the
428 total energy (kcal).
429 3. Containing NSS, if the list of ingredients includes either synthetic and naturally occurring
430 or modified non-nutritive sweeteners that are not classified as sugars.44 Common NSS
431 include acesulfame K, aspartame, advantame, cyclamates, neotame, saccharin, sucralose,
432 stevia and stevia derivatives45. Low-calorie sugars and sugar alcohols (polyols) are not
433 considered NSS.
434 4. Excessive in total fats, if in any given quantity of the product the amount of energy (kcal)
435 from total fats (g of total fats x 9 kcal) is equal to or higher than 30% of the total energy
436 (kcal).
437 5. Excessive in saturated fatty acids, if in any given quantity of the product the amount of
438 energy (kcal) from saturated fatty acids (g of saturated fatty acids x 9 kcal) is equal to or
439 higher than 10% of the total energy (kcal).
440 6. Excessive in TFA, if in any given quantity of the product the amount of energy (kcal)
441 from TFA (g of trans fatty acids x 9 kcal) is equal to or higher than 1% of the total amount
442 of energy (kcal).
443 Table 2. PNPM criteria for identifying prepackaged processed food and non-alcoholic
444 beverage products with nutrition facts labels excessive in sodium, total sugars, NSS,
445 total fat, saturated fat, and TFA
Sodium Total sugars NSS Total fat Saturated fatty TFA

acids
> 1 mg of > 10% of total Any > 30% of total > 10% of total > 1% of total
sodium energy from amount energy from energy from energy from
per 1 kcal total sugars of NSS total fat saturated fatty TFA
acids
446
447
43
This ratio is derived from a maximum recommended daily intake of 2,000 mg of sodium—the WHO upper limit for adults—and total
daily energy intake of 2,000 kcal.
44
45
Although stevia was exempted in the Tax Reform for Acceleration and Inclusion (TRAIN) Act (RA 10963), implemented in 2017, the
PNPM will include stevia, in line with the latest WHO guideline on the use of NSS supported by evidence that suggests that there may be
health effects associated with NSS use irrespective of which NSS is being used.
11
448 VII. Use and Implementation of the PNPM
449 A. Mandatory Labeling as Requirement

450 Use of the PNPM requires mandatory labeling of prepackaged processed food and non-
451 alcoholic beverage products that should cover the following:
452 1. Declaration of nutrient content for energy, sodium, total sugars, total fat, saturated fatty
453 acids, and TFA46
454 2. A list of all ingredients in the product including NSS47
455 Policies on nutrition labeling should be revised to require the declaration of added sugars. Once
456 the policy is revised, “total sugars” in the PNPM could be changed to “added sugars”.48
457 B. Policy Applications of PNPM

458 Examples of policies that can use the PNPM include, but are not limited to the following:
459 1. Regulation of marketing of unhealthy foods and non-alcoholic beverages

460 2. FOPL system for nutrient-specific health warning labels
461 3. Taxation of unhealthy foods
462 4. Determination of food that should not be distributed in emergencies
463 5. Determination of food that should not be included in dietary supplementation programs
464 6. Foods that should not be available or available in limited quantities in school canteens and
465 cafeterias of workplaces
466 7. Food product reformulation except for foods intended for 0-35 months children
467 8. Programs along sodium consumption reduction
468 The PNPM may be used as basis/reference for crafting policies for different purposes after suitable
469 testing and validation. Further study and technical discussions should be done to determine how the
470 PNPM will be used for a specific policy and whether ANY, SOME, or ALL of the critical nutrients
471 will be used to determine if a product needs to be restricted, labelled, or taxed. For example, the
46
These nutrients are mandated to be declared in the nutrition facts label as per Administrative Order No. 2014-0030 Revised Rules and
Regulations Governing the Labeling of Prepackaged Food Products Further Amending Certain Provisions of Administrative Order No. 88-B
s. 1984 or the “Rules and Regulations Governing the Labeling of Prepackaged Food Products Distributed in the Philippines,” and For Other
Purposes. Manila: Department of Health; 2014 (https://www.fda.gov.ph/wp-content/uploads/2021/03/Administrative-Order-No.-2014-
0030.pdf)
47
The type of sweetener was mandated to be declared in the list of ingredients as per Administrative Order No. 2014-0030-A Addendum to
Administrative Order No. 2014-0030 “Revised Rules and Regulations Governing the Labeling of Prepackaged Food Products Further
Amending Certain Provisions of Administrative Order No. 88-B s. 1984 or the “Rules and Regulations Governing the Labeling of
Prepackaged Food Products Distributed in the Philippines,” and For Other Purposes”. Manila: Department of Health; 2019
(https://www.fda.gov.ph/wp-content/uploads/2020/04/Administrative-Order-No.-2014-0030-A.pdf)
48
Added sugars (and non-sugar sweeteners) are not in the mandatory list of ingredients that need to be declared in the label of prepackaged
foods as per Administrative Order No. 2014-0030 Revised Rules and Regulations Governing the Labeling of Prepackaged Food Products
Further Amending Certain Provisions of Administrative Order No. 88-B s. 1984 or the “Rules and Regulations Governing the Labeling of
Prepackaged Food Products Distributed in the Philippines,” and For Other Purposes. Manila: Department of Health; 2014
(https://www.fda.gov.ph/wp-content/uploads/2021/03/Administrative-Order-No.-2014-0030.pdf)
12
472 PNPM may restrict the marketing of food products if ANY of the critical nutrients exceeded the
473 criteria (Table 2).49
474 National, subnational, and local policies that require the use of an NPM are implemented through a
475 mandatory legal norm. Once the Philippine government decides to implement a specific policy, the
476 Department of Health (DOH) and the National Nutrition Council (NNC) should assume leadership of
477 the process, building consensus among key government agencies (e.g., Department of Science and
478 Technology – Food and Nutrition Research Institute (DOST-FNRI), DOH – Food and Drug
479 Administration (FDA), Department of Education (DepEd), Department of Agriculture (DA),
480 Department of Social Welfare and Development (DSWD), Department of Finance (DOF),
481 Department of Trade and Industry) and engaging other stakeholders, primarily food manufacturers,
482 civil society, legislators, academia, professional organizations, and development partners.
483 Evaluation of the impact of policies that are based on the PNPM is an important part of the process
484 because it provides critical feedback during implementation as well as measurement of the impact.
485 C. How to Use the PNPM

486 To use the PNPM, follow these steps.
487 1. Determine whether the food or beverage is included or excluded. See examples of
488 “included food products” and “excluded food products”.
489 2. Use the nutrient information panel on the product label to determine if the food or
490 beverage has excessive amounts of sodium, total sugars, total fats, saturated fatty acids, or
491 TFA per 100 g or ml using Table 2. Check also the ingredients list if the product contains
492 NSS.
493 a. The PNPM should be calculated for a product as sold. Where a product needs to be
494 reconstituted before it is eaten (e.g. dried pastas, noodles, powdered soup, powdered
495 juice, powdered chocolate drink, etc.), the nutrient profile should be calculated per
496 100 g or ml of the product as reconstituted according to the manufacturer’s
497 instructions.
498 b. How can people get assistance if they need help? Assistance with classifying food
499 and beverage products can be obtained from NNC (e.g.,. A small group of dietitians
500 will make a consensus recommendation) -
501 3. Assess whether the food product has an excessive amount of one or more critical nutrients.
502
49
WHO NPMs for the Western Pacific, South-East Asia, and European Regions restrict food products for marketing if ANY of the critical
nutrients exceeded the threshold.
13
503 SAMPLE CALCULATION:
504 Product as sold
505 Product: Sweet Style Cream Corn
506 Description: Prepackaged (canned) processed food with nutrition facts label, eaten as sold
507 Nutrition facts:
508 Serving size: 125 g
509 No. of serving per pack: 3.5 (Net weight: 425 g)
Amount per serving

(125 g)
Calories (kcal) 377
Total fat (g) 0
Saturated fat (g) 0
Trans fat (g) 0
Sodium (mg) 134
Sugars (g) 3
510
511 Ingredients list: Corn, water, sugar, cornstarch, salt
512 Steps in calculating:
513 1. Use ratio and proportion to determine the amount of critical nutrients per 100 g.
Critical Amount per serving Amount per 100 g
Nutrients (125 g)
Calories (kcal) 377 301.60
Total fat (g) 0 0.0
Saturated fat (g) 0 0.0
Trans fat (g) 0 0.0
Sodium (mg) 134 107.2
[Total] Sugar (g) 3 2.4
514
515 2. Compute the % of total energy coming from the critical nutrients of the product.
Critical Nutrients Amount per 100 g Amount in kcal % of total energy
Calories (kcal) 301.60 - -
Total fat (g) 0.0 0.0 A 0.0 %
Saturated fatty acids 0.0 0.0 B 0.0 %
(g)
TFA (g) 0.0 0.0 C 0.0%
[Total] Sugar (g) 2.4 9.6D 3.2%
516 A
Amount of energy (kcal) from total fats = g of total fats x 9 kcal
517 B
Amount of energy (kcal) from saturated fatty acids = g of saturated fatty acids x 9 kcal
518 C
Amount of energy (kcal) from TFA = g of trans fatty acids x 9 kcal
519 D
Amount of energy (kcal) from total sugars = g of total sugars x 4 kcal
520
521 3. Compare the % of total energy coming from the critical nutrients of the product vis-à-vis
522 the PNPM criteria.
523
524
14
525 4. Assess whether the amount of critical nutrients of the product exceeded the PNPM criteria.
526
Critical Nutrients % of total energy PNPM criteria Assessment
Calories (kcal) - -
Total fat (g) 0.0 % > 30% of total energy Not Excessive
from total fat
Saturated fatty acids 0.0 % > 10% of total energy Not Excessive
(g) from saturated fatty
acids
TFA (g) 0.0% > 1% of total energy Not Excessive
from TFA
Sodium (mg)A 0.28 > 1 mg of sodium per Not Excessive
1 kcal
[Total] Sugar (g) 3.2% > 10% of total energy Not Excessive
from total sugars
NSSB None Any amount of NSS Not present
527 A
Ratio between the amount of sodium (mg) and the energy (kcal)
528 B
Containing non-sugar sweeteners (NSS) either synthetic and naturally occurring or modified non-nutritive sweeteners such as
529 acesulfame K, aspartame, advantame, cyclamates, neotame, saccharin, sucralose, stevia and stevia derivatives
530
531 Product as reconstituted
532 Product: Chocolate-flavored drink, powdered
533 Description: Prepackaged (in sachet) processed non-alcoholic beverage with nutrition facts
534 label powder (needs reconstitution)
535 Manufacturer’s instructions: Mix 20 g of the powder with 50 ml of hot water.
536 Nutrition facts:
537 Serving size: 20 g
538 No. of serving per pack: 1
Amount per serving
(20 g)
Calories (kcal) 82
Total fat (g) 1
Saturated fat (g) 1
Trans fat (g) 0
Sodium (mg) 18.5
Sugars (g) 12
539
540 Ingredients list: Malt chocolate beverage (malt extract, sugar, glucose, cocoa powder, whey
541 powder, palm oil, salt), Sugar, Non-dairy Creamer (glucose, palm oil, sodium caseinate, acidity
542 regulator (dipotassium phosphate INS 340(ii), emulsifiers (sodium triphosphate INS 450(i),
543 mono- and diglycerides of fatty acids INS 471)), Whey Powder, Minerals (di-calcium
544 phosphate, magnesium carbonate, iron pyrophosphate, manganese (II) sulphate), Fat-reduced
545 Cocoa, Vitamins (vitamin C, vitamin E, niacinamide, vitamin A acetate, pantothenic acid,
546 vitamin B6, vitamin B1, vitamin B2, vitamin D, vitamin B12, folic acid), Nature-identical
547 flavors
548 Contains food allergens: milk and cereal containing gluten
549
15
550 Steps in calculating:
551 1. Add together the weight of the powder and the water (1 ml = 1 g).
Weight of the 20 g
powder
Weight of the 50 g
water
Total weight 70 g
552
553 2. Use ratio and proportion to determine the amount of critical nutrients per 100 g.
Critical Amount per serving Amount per 100 g
Nutrients (20 g powder + 50 g water = 70 g)
Calories (kcal) 82 117.1
Total fat (g) 1 1.4
Saturated fat (g) 1 1.4
Trans fat (g) 0 0.0
Sodium (mg) 18.5 26.4
[Total] Sugar (g) 12 17.1
554
555 3. Compute the % of total energy coming from the critical nutrients of the product.
Critical Nutrients Amount per 100 g Amount in kcal % of total
energy
Calories (kcal) 117.1 - -
Total fat (g) 1.4 12.6 A 10.7%
Saturated fatty acids 1.4 12.6 B 10.7%
(g)
TFA (g) 0.0 0.0 C 0.0%
[Total] Sugar (g) 17.1 68.4 D 58.4%
556 A
Amount of energy (kcal) from total fats = g of total fats x 9 kcal
557 B
Amount of energy (kcal) from saturated fatty acids = g of saturated fatty acids x 9 kcal
558 C
Amount of energy (kcal) from trans fatty acids = g of TFA x 9 kcal
559 D
Amount of energy (kcal) from total sugars = g of total sugars x 4 kcal
560
561 4. Compare the % of total energy coming from the critical nutrients of the product vis-à-vis
562 the PNPM criteria.
563
564 5. Assess whether the amount of critical nutrients of the product exceeded the PNPM criteria.
565
Critical Nutrients % of total energy PNPM criteria Assessment
Calories (kcal) - -
Total fat (g) 10.7% > 30% of total energy Not Excessive
from total fat
Saturated fatty acids (g) 10.7% > 10% of total energy Not Excessive
from saturated fatty acids
TFA (g) 0.0% > 1% of total energy from Not Excessive
TFA
Sodium (mg)A 0.23 > 1 mg of sodium per 1 Not Excessive
kcal
[Total] Sugar (g) 58.5% > 10% of total energy Excessive
from total sugars
NSSB None Any amount of NSS Not Present
566 A
Ratio between the amount of sodium (mg) and the energy (kcal)
567 B
Containing NSS either synthetic and naturally occurring or modified non-nutritive sweeteners such as acesulfame K, aspartame,
568 advantame, cyclamates, neotame, saccharin, sucralose, stevia and stevia derivatives
16
569 VIII. References
570 1. Administrative Order No. 4-A s. 1995 Guidelines on Micronutrient Fortification of Processed Foods.
571 Muntinlupa City: Department of Health Bureau of Food and Drugs; 1995 (https://www.fda.gov.ph/wp-
572 content/uploads/2021/05/Administrative-Order-No.-4-A-s.-1995.pdf)
573 2. Administrative Order No. 2014-0030 Revised Rules and Regulations Governing the Labeling of
574 Prepackaged Food Products Further Amending Certain Provisions of Administrative Order No. 88-B s.
575 1984 or the "Rules and Regulations Governing the Labeling of Prepackaged Food Products Distributed in
576 the Philippines," and For Other Purposes. Manila: Department of Health Bureau of Food and Drugs; 2014
577 (https://www.fda.gov.ph/wp-content/uploads/2021/03/Administrative-Order-No.-2014-0030.pdf)
578 3. Administrative Order No. 2014-0030-A Addendum to Administrative Order No. 2014-0030 “Revised
579 Rules and Regulations Governing the Labeling of Prepackaged Food Products Further Amending Certain
580 Provisions of Administrative Order No. 88-B s. 1984 or the “Rules and Regulations Governing the
581 Labeling of Prepackaged Food Products Distributed in the Philippines,” and For Other Purposes”. Manila:
582 Department of Health; 2019 (https://www.fda.gov.ph/wp-content/uploads/2020/04/Administrative-Order-
583 No.-2014-0030-A.pdf)
584 4. Administrative Order No. 2021-0039 National Policy on the Elimination of Industrially-Produced Trans-
585 Fatty Acid for the Prevention and Control of Non-Communicable Diseases. Manila: Department of
586 Health; 2021
587 (https://extranet.who.int/nutrition/gina/sites/default/filesstore/PHL%202021%20Administrative%20Order
588 %20No%202021-0039%20TFA%20policy.pdf)
589 5. Contreras-Manzano A, Jaurdegi A, Velasco-Bernal A, Vargas-Meza J, Rivera JA, Tolentino-Mayo L and
590 Barquera S. (2018). Comparative Analysis of the Classification of Food Products in the Mexican Market
591 According to Seven Different Nutrient Profiling Systems. Nutrients, 10:737. doi:10.3390/nu10060737
592 6. Contreras-Manzano A, Cruz-Casarrubias C, Munguıá A, Jaúregui A, Vargas-Meza J, Nieto C, et al.
593 (2022). Evaluation of the Mexican warning label nutrient profile on food products marketed in Mexico in
594 2016 and 2017: A cross-sectional analysis. PLoS Med 19(4): e1003968 (https://doi.
595 org/10.1371/journal.pmed.1003968)
596 7. Diet, nutrition and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation
597 (WHO Technical Report Series No. 916). Geneva, Switzerland: World Health Organization; Food and
598 Agricultural Organization; 2002 (https://www.who.int/publications/i/item/924120916X)
599 8. Executive Order No. 51 or the “National Code of Marketing of Breastmilk Substitutes, Breastmilk
600 Supplements and Other Related Products”. Manila: Office of the President of the Philippines: Presidential
601 Management Staff; 1986 (https://www.officialgazette.gov.ph/1986/10/20/executive-order-no-51-s-1986-
602 2/)
603 9. FDA Circular No.2021-028 Guidelines for Prepackaged Processed Food Products Containing Trans-Fatty
604 Acids (TFA). Manila: Department of Health Food and Drug Administration; 2021
605 (https://www.fda.gov.ph/wp-content/uploads/2022/01/FDA-Circular-No.2021-028.pdf)
606 10. FDA Circular No.2021-028-A Updated Guidelines for Prepackaged Processed Food Products Containing
607 Trans-Fatty Acids (IPTFA) amending FDA Circular 2021-028 entitled “Guidelines for Prepackaged
608 Processed Food Products Containing Trans-Fatty Acids (TFA)”. Manila: Department of Health Food and
609 Drug Administration; 2022 (https://www.fda.gov.ph/wp-content/uploads/2022/10/FDA-Circular-
610 No.2021-028-A-20220329154106.pdf)
611 11. Guidance on ending the inappropriate promotion of foods for infants and young children: implementation
612 manual. Geneva: World Health Organization (WHO); 2017
614 12. Guideline: Sugars intake for adults and children. Geneva: World Health Organization; 2015
615 (https://iris.who.int/bitstream/handle/10665/149782/9789241549028_eng.pdf?sequence=1)
616 13. Monteiro CA, Cannon G, Lawrence M, Costa Louzada ML and Pereira Machado P. (2019). Ultra-
617 processed foods, diet quality, and health using the NOVA classification system. Rome, FAO
618 (https://www.fao.org/3/ca5644en/ca5644en.pdf).
17
619 14. Nutrient Profiling. WHO.
620 (https://web.archive.org/web/20131122184829/http:/www.who.int/nutrition/topics/profiling/en/)
621 15. PAHO/WHO celebrates the regulation of the law to promote healthy eating in Argentina. Washington,
622 DC: Pan American Health Organization (PAHO); 2022 (https://www.paho.org/en/news/29-3-2022-
623 pahowho-celebrates-regulation-law-promote-healthy-eating-argentina)
624 16. Pan American Health Organization Nutrient Profile Model. Washington, DC: Pan American Health
625 Organization (PAHO); 2016 (https://iris.paho.org/handle/10665.2/18621)
626 17. REPLACE trans-fat: an action package to eliminate industrially produced trans-fatty acids. Geneva:
627 World Health Organization (WHO); 2021 (https://iris.who.int/bitstream/handle/10665/331301/WHO-
628 NMH-NHD-18.4-eng.pdf?sequence=1)
629 18. Republic Act No. 9711 or the “Food and Drug Administration (FDA) Act of 2009”. Manila: Congress of
630 the Philippines; 2009 (https://www.officialgazette.gov.ph/2009/08/18/republic-act-no-9711/)
631 19. Review and Finalization of the Philippine Nutrient Profile Model for Promoting Healthy Diets Request
632 for Proposal (RFP). Manila: WHO Philippines; 2023
633 20. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline. Geneva: World
634 Health Organization; 2023 (https://iris.who.int/bitstream/handle/10665/370419/9789240073630-
635 eng.pdf?sequence=1)
636 21. Technical Meeting on the Regional Adaptation of the WHO Nutrient Profile Model to the Western Pacific
637 Region, Manila, Philippines, 19-21 October 2015: meeting report. Manila: WHO Regional Office for the
638 Western Pacific; 2016 (https://iris.who.int/handle/10665/275440?show=full)
639 22. Terms of Reference for hiring a research institute to develop the Philippine Nutrient Profile Model.
640 Taguig City: National Nutrition Council (NNC); 2019
641 23. The Philippine Nutrient Profile Model: A tool to promote healthier food choices for children. Manila:
642 Department of Science and Technology - Food and Nutrition Research Institute (DOST-FNRI); 2022
643 24. Total fat intake for the prevention of unhealthy weight gain in adults and children: WHO guideline.
644 Geneva: World Health Organization; 2023
646 25. Use of non-sugar sweeteners: WHO guideline. Geneva: World Health Organization; 2023
648 26. White M, Rivera-Dommarco J, Barquera S (2021) The Nutrient Profile behind Mexico’s Warning Labels.
649 Sight and Life Special Report / Resources for Scale-up.
650 (https://www.researchgate.net/publication/355652998_The_Nutrient_Profile_behind_Mexico%27s_Warn
651 ing_Labels?enrichId=rgreq-7d963d438a2bc63fc632b0c0db1ea13f-
652 XXX&enrichSource=Y292ZXJQYWdlOzM1NTY1Mjk5ODtBUzoxMDgzMjkzMzAyODE2Nzc0QDE2
653 MzUyODg2NTg1MDE%3D&el=1_x_3&_esc=publicationCoverPdf)
654 27. WHO Regional Office for Europe nutrient profile model. Copenhagen: WHO Regional Office for Europe;
655 2015 (https://www.who.int/publications/i/item/WHO-EURO-2015-6894-46660-67850)
656 28. WHO Regional Office for Europe nutrient profile model: second edition. Copenhagen: WHO Regional
657 Office for Europe; 2023 (https://www.who.int/europe/publications/i/item/WHO-EURO-2023-6894-
658 46660-68492)
659 29. World Health Organization (WHO) Nutrient Profile Model for the Western Pacific Region – A tool to
660 protect children from food marketing. Manila: WHO Regional Office for the Western Pacific; 2016
661 (https://www.who.int/publications/i/item/9789290617853).
662
663
18
664 Attachment 1. List of participants in the different consultations
665 Local expert (member of the experts panel of FNRI for the development of the PNPM)
666 1. Dr. Demetria Bongga
667
668 Council for the Welfare of Children (CWC)
669 2. Beulah Ramos
670
671 Department of Finance (DOF)
672 2. Febe Lim
673 3. Charmaine Odicta
674
675 Department of Health - Disease Prevention and Control Bureau (DOH-DPCB)
676 4. Dr. Maria Rosario Sylvia Uy
677
678 Department of Social Welfare and Development (DSWD)
679 5. Mary Grace Flores
680
681 Food and Drug Administration (FDA)
682 6. Rubylyn Ferrer
683 7. Mahlon Flores
684 8. Angelica Penunia
685
686 National Economic and Development Authority (NEDA)
687 9. Dorothy Detabali
688 10. Ron James Ortiz
689
690 Philippine Statistics Authority (PSA)
691 10. Normin Gacula
692
693 Barangay Integrated Development Approach for Nutrition Improvement (BIDANI) Network
694 Program
695 11. Jaidee Agne
696 12. Clarissa Juanico
697
698 Local Government Unit of Mandaluyong City
699 13. Christine Albana
700 14. Aileen Cusilit
701
702 UNICEF Philippines
703 16. Maria Evelyn Carpio
704 17. Dr. Khyati Tiwari
705
706
19
707 UNICEF EAPRO
708 18. Alison Feeley
709
710 United Nations - Food and Agriculture Organization (UN-FAO) Philippines
711 17. Nerlita Manalili
712 18. Maria Cecilia Pastores
713
714 UN World Food Programme (WFP) Philippines
715 19. Carleneth San Valentin
716
717 Center for Policy Studies and Advocacy on Sustainable Development (The Policy Center)
718 20. Amalia Rolloque
719 21. Maria Fatima Villena
720
721 Global Health Advocacy Incubator (GHAI)
722 22. Nadia Flexner
723 23. Ana Rhia Muhi
724 24. Edward Otico
725 25. Sofia Rincón Gallardo Patiño
726
727 Healthy Philippines Alliance and HealthJustice
728 24. Ralph Degollacion
729
730 ImagineLaw
731 25. Atty. Mikhail Laurence Millan
732
733 Kabisig ng Kalahi, Inc.
734 26. Victoria Wieneke
735
736 National Parent-Teachers Association of the Philippines (NPTA)
737 27. Wilfredo Rodriguez
738
739 Philippine Coalition of Advocates for Nutrition (PhilCAN)
740 28. Christle Grace Cubelo, World Vision Development Foundation, Inc.
741 29. Dr. Ellaine Joseph, International Care Ministries
742
743 Council of Deans and Heads of Nutrition and Dietetics (CODHEND)
744 30. Kathleen Cruzada, University of Santo Tomas
745
746 Council of Hotel and Restaurant Educators of the Philippines (COHREP)
747 31. Rodolfo Cabardo, National University
748
749 Nutritionist-Dietitians’ Association of the Philippines (NDAP)
750 32. Ma. Eloisa Villaraza
751
20
752 Nutrition Foundation of the Philippines
753 33. Dr. Milton Amayun
754 34. Dr. Regina Pedro
755 35. Dr. Antonia Tuazon
756
757 Philippine Association of Food Technologists (PAFT), Inc.
758 33. Julieta Austria
759 34. Benilda Moises
760 35. Amelita Natividad
761 36. Charina May Tandas
762
763 Philippine Association of Nutrition (PAN), Inc.
764 36. Dr. Cecilia Acuin
765
766 Philippine Stakeholders for Nutrition Dietetics
767 37. Alvin Manalansan
768
769 Philippine Chamber of Food Manufacturers, Inc. (PCFMI)
770 38. Marites Directo
771 39. Maria Josephine Gonzales
772 40. Angelina Miles
773 41. Maria Magdalena Perez
774 42. Ivy Sicat
775 43. Ma. Cheryl Singson
776
777
778
779
780
781
782
783
784
785
786
787
21
788 Attachment 2. Model Development Process
789 A. Development of the PNPM done by FNRI
790 The original PNPM50 uses a threshold system applied per food category, where an allowable
791 maximum level (AML) is allocated on the nutrient content of a food on a per hundred-gram (100g)
792 basis. This AML is provided for nutrients of concern (NOCs) such as total fat, saturated fat, trans fat,
793 total sugar, sodium and energy. Foods not exceeding any of these AMLs shall be considered as
794 healthy options within the category. A food category may not have AML for some NOCs which
795 means that any level of that nutrient may be allowed.
796 The original PNPM was developed considering the local food context and country dietary
797 recommendations but adopted the applicable thresholds used in the WHO Western Pacific and WHO
798 South-East Asia Models, and the International Choices Criteria. However, food categories and energy
799 requirements were based on the Philippine Food Composition Tables (PhilFCTs) and Codex
800 Alimentarius, and Philippine Dietary Reference Intakes (PDRI), respectively. The original PNPM has
801 14 food categories, namely:
802 1. Breakfast cereals

803 2. Pastas and noodles
804 3. Bakery products
805 4. Confectionery
806 5. Nuts, dried beans and seeds products
807 6. Savory snacks
808 7. Processed vegetable products
809 8. Processed fruit products
810 9. Meat` and other animal products,
811 10. Finfish, shellfish and other aquatic animal products
812 11. Dairy products
813 12. Cheese
814 13. Non-alcoholic beverages
815 14. Prepared foods.
816 The original PNPM was field tested by obtaining the nutrition facts labels of commercially available
817 food products sold in the market and the nutrient values were compared to the PNPM thresholds and
818 thresholds of other NPMs (i.e., WHO WPR and SEAR NPMs, United Kingdom Department of Health
819 and Food Standards Australia New Zealand scoring systems). The results showed that the original
820 PNPM was relatively considered restrictive compared to other models.
821 The original model was approved in principle by the NNC GB in 2022. However, the model was not
822 endorsed by the DOH due to concerns on the development process and the content. Thus, the NNC
50
The Philippine Nutrient Profile Model: A tool to promote healthier food choices for children. Manila: Department of Science and
Technology - Food and Nutrition Research Institute (DOST-FNRI); 2022
22
823 Secretariat committed to facilitate the enhancement, finalization, and eventual approval of the PNPM.
824 Along this concern, WHO Philippines decided to extend technical assistance through a request for
825 proposal on the review and finalization of the PNPM.51
826 The WHO Philippines commissioned NFP in June 2023 to review and finalize the PNPM through the
827 conduct of: 1) literature review and compare the PNPM with those of other countries; 2) international
828 experts’ consultation; 3) public or stakeholders’ consultation; 4) market validation (i.e., validation of
829 the PNPM using available products in the market).
830 The PNPM was updated considering the inputs from the review of related literature, market
831 validation, and initial consultation with experts. The resulting updated PNPM was subjected to
832 another round of review through market validation, public consultations, and experts’ consultation.
833 Figure 1 illustrates the process of reviewing and finalizing the PNPM.
834 Figure 1. Review and Finalization of PNPM
835 B. Literature review and comparison of the PNPM with those of other
836 countries
837 Relevant documents such as literature on the development and use of NPMs and the PNPM
838 documents prepared by DOST-FNRI (i.e., Users’ Guide, Terminal Report and attachments, minutes
839 of the consultative meetings) were reviewed. Meetings with the FNRI PNPM Project Team, DOH,
840 NNC and WHO Philippines were conducted for better understanding of the process done and served
841 as platforms for alignment in the review and finalization of the model.
842 Comparison with other NPMs of other countries included the review of objectives and uses of the
843 model, food group categorization, nutrients covered, thresholds established, means of validation, and,
844 to the extent possible, experiences on the use of the model to determine advantages, disadvantages,
845 gaps, and challenges.
846 The results of the literature review is found in the project report that may be requested from WHO
847 Philippines.
848
51
Review and Finalization of the Philippine Nutrient Profile Model for Promoting Healthy Diets Request for Proposal (RFP). Manila:
WHO Philippines; 2023
23
849 C. International experts’ consultation
850 The panel of international experts was identified by NNC and WHO Philippines. Suggestions on the
851 names of experts based on literature were also provided by the NFP Project Team. The five
852 international experts namely Dr. Colin Bell52, Dr. Bridget Kelly53, Dr. Erica Reeve54, Dr. Chizuru
853 Nishida55, and Dr. Mike Rayner56 were invited by NNC to provide technical inputs and guidance to
854 the updating of the PNPM.
855 Two rounds of experts’ consultation on the PNPM were conducted. The first round was held on
856 September 11, 2023, virtually via Zoom. During the meeting, the NNC provided the context and
857 status of the PNPM, the NFP Project Team presented the overview of the project on the review and
858 finalization of the PNPM as well as the initial analysis and results of the market validation; and the
859 DOST-FNRI PNPM Project Team presented the process of developing and field testing of the original
860 PNPM.
861 All the international experts shared their insights and initial recommendations on the original PNPM
862 focusing on the inclusion/exclusion criteria, food group categorization, nutrients covered, threshold
863 levels, among others. The PNPM documents prepared by DOST-FNRI were shared to the
864 international experts prior to the meeting.
865 The insights and recommendations of the international experts were collated and summarized by the
866 NFP Project Team and were used in updating the PNPM (i.e., purpose, age group, inclusion/exclusion
867 criteria, food group categorization, threshold levels, among others).
868 The second round was held on September 27, 2023 in a hybrid setup – face-to-face meeting at the
869 Manila Hotel in Manila, Philippines and virtually for those who were not able to join in person. Dr.
870 Colin Bell and Dr. Bridget Kelly attended the meeting in person, while Dr. Chizuru Nishida joined via
871 Zoom.
872 In attendance too was the project core team composed of NNC, DOH, DOST-FNRI PNPM Project
873 Team, WHO Philippines and Western Pacific Regional Office (WPRO), NFP Project Team; and
874 selected stakeholders, i.e., DOF,FDA, United Nations Children’s Fund (UNICEF) Philippines, Global
875 Health Advocacy Incubator (GHAI), ImagineLaw; and the Philippine Association of Nutrition, Inc.
876 (PAN).
877 Discussions focused on addressing the concerns raised by the stakeholders particularly on the
878 purpose/s of the PNPM and the age group coverage. Given the request of the stakeholders to have a
879 multiple purpose model that applies to more age groups, the international experts suggested to
880 consider the adoption of the PAHO NPM as the tool that can be used as basis in designing and
881 implementing various regulatory strategies. Adapting the PAHO NPM would overcome some of the
882 difficulties expressed in the stakeholders’ consultation (i.e., concern on how the model could be
883 applied to policies to target a wider population given that the PNPM was based on a 2,000 calorie diet
884 to represent the estimated energy requirement of children when younger children have considerably
885 lower requirements and 2,000 kcal has been used as reference intake for entire populations and not
886 just children; issues with the logic of the PNPM in the establishment of cut-off points for food
52
Professor, Faculty of Health, Global Obesity Centre at the Center for Population and Health Research, Deakin University
53
Associate Professor, University of Wollongong, Australia
54
Post-Doctoral Research Fellow, Faculty of Health, School of Health and Social Development, Deakin University
55
Former Unit Head, Safe, Healthy and Sustainable Diet Unit, Department of Nutrition and Food Safety, World Health Organization
(WHO) Headquarters, Geneva, Switzerland
56
Professor, Population Health, Nuffield Department of Population Health, University of Oxford
24
887 categories consumed as a meal or snack and use of 100g/ml as basis with no consideration on the
888 amount typically consumed (which vary greatly across ages). Since the PAHO NPM applies cut-off
889 points per 100 g/ml based on the WHO recommended intakes for total fat, saturated fat, added sugar,
890 and sodium as percentage (%) of total energy, the use of the PAHO NPM would solve the concerns
891 on the energy contribution of the diet and the issues on setting the cut-off points for nutrients per
892 100g/ml. After due deliberations, key PNPM stakeholders (NNC, DOH, FNRI, FDA, Department of
893 Finance) agreed to the suggestion. Thus, the final PNPM adapted the salient features and purposes
894 outlined in the PAHO
895 The project core team composed of NNC, DOH, WHO Philippines, NFP Project Team, DOST-FNRI
896 PNPM Project Team discussed the new direction and timelines for the final PNPM which is towards
897 the adoption of the PAHO NPM based on the inputs of the stakeholders and international experts.
898 The project core team also noted that the PAHO-based PNPM shall serve as a starting point and its
899 use for various policy purposes would require further validation and testing for applicability.
900 Documentation reports were prepared for the two rounds of international experts’ consultation, which
901 may be requested from WHO Philippines.
902 D. Stakeholders’ consultation

903 The key stakeholders from government agencies, NGOs, CSOs, professional organizations,
904 development partners, food industry, and LGUs invited to attend the consultation on the updated
905 PNPM were determined by the NFP Project Team in consultation with NNC and WHO Philippines.
906 The face-to-face stakeholders’ consultation was held on September 26, 2023, at the Manila Hotel in
907 Manila, Philippines and was attended by the representatives from:
908 1. DOH – Disease Prevention and Control Bureau (DOH-DPCB)

909 2. Department of Social Welfare and Development (DSWD)
910 3. FDA
911 4. DOF
912 5. National Economic and Development Authority (NEDA);
913 6. Philippine Statistics Authority (PSA)
914 7. Council for the Welfare of Children (CWC)
915 8. United Nations - Food and Agriculture Organization (UN-FAO) Philippines
916 9. UN World Food Programme (WFP) Philippines
917 10. UNICEF Philippines
918 11. Barangay Integrated Development Approach for Nutrition Improvement (BIDANI)
919 Network Program
920 12. Center for Policy Studies and Advocacy on Sustainable Development (The Policy Center)
921 13. GHAI
922 14. Healthy Philippines Alliance and Health Justice
923 15. ImagineLaw
924 16. Kabisig ng Kalahi, Inc.
25
925 17. Philippine Coalition of Advocates for Nutrition (PhilCAN)
926 18. National Parent-Teachers Association of the Philippines (NPTA)
927 19. Council of Deans and Heads of Nutrition and Dietetics (CODHEND)
928 20. Council of Hotel and Restaurant Educators of the Philippines (COHREP)
929 21. Nutritionist- Dietitians’ Association of the Philippines (NDAP)

930 22. Philippine Association of Nutrition (PAN)
931 23. Philippine Association of Food Technologists (PAFT), Inc.
932 24. Philippine Chamber of Food Manufacturers, Inc. (PCFMI); and
933 25. LGU of Mandaluyong City.
934 During the morning session, the NFP Project Team presented the overview of the consultation,
935 overview of the updated PNPM, and mechanics of the group discussion, while the NNC provided the
936 overview of the Philippine Plan of Action for Nutrition (PPAN) 2023-2028.
937 In the afternoon, the participants were divided into five groups and joined by the international experts
938 in attendance. The members of the project core team served as facilitators and documenters of the
939 groups. The groups were given 1 hour and 15 minutes to answer, share their insights, and discuss the
940 following guide questions:
941 1. What are your comments, concerns, and questions on the following aspects of the original
942 PNPM?
943 a. Title: Philippine Nutrient Profile Model for Healthier Food Choices
944 b. Aims and uses
945 c. Target group covered
946 d. Nutrients of concern
947 e. Food groups
948 f. Thresholds for nutrients of concern per food group
949 g. Food items that are automatically specified for marketing regulation to children
950 2. What do you see as challenges in using the PNPM?
951 3. What can be done to prevent or address these challenges?
952 4. Who do you see as users of the PNPM?
953 After the group discussions, the assigned rapporteurs of the groups presented the outputs of their
954 group discussions. The different stakeholders suggested that the updated PNPM be used for multiple
955 purposes such as but not limited to regulation of food marketing, FOPL, food taxation, food for
956 distribution in emergencies, food for dietary supplementation programs/feeding programs, food for
957 school canteens and workplaces, food reformulation except for foods intended for 0-35 months
958 children, and sodium consumption reduction. The stakeholders also proposed expanding the age
959 group from children, 3-18 years of age, to all population groups. The presentations were summarized
960 in a table by the NFP Project Team and were used as reference during the second round of the
961 international experts’ consultation held on the following day.
962 Since the PNPM adopted the PAHO model after the first consultation, a second round of consultations
963 with stakeholders was held.
26
964 Documentation reports were prepared for these stakeholders’ consultation, which can be requested
965 from WHO Philippines.
966 E. Market validation

967 The market validation was done by the NFP Project Team and hired data collectors.
968 Rapid checking of food and non-alcoholic beverage items/products (henceforth “food items/products”
969 in the PhilFCTs was done to validate the food categories used in the PNPM and to identify the food
970 items included in each category. The rapid checking of the food items in the PhilFCTs helped in
971 listing the food items/products. From the list of food items/products per food category/group, brand
972 names of food items/products which are commonly available in different types of physical food stores
973 such as supermarkets, groceries, and sari-sari stores as well as online applications of supermarkets and
974 groceries were identified and included in Market Validation Form 1. Market Validation Form 2 was
975 prepared to determine the food items/products that have advertisements in different media/platforms
976 such as television, radio, and social media (Facebook, YouTube, and TikTok).
977 An electronic form or e-form (Excel sheets) was prepared for Market Validation Forms 1 and 2 to
978 facilitate the inclusion of additional food items/products with brand names collected during the actual
979 market survey and rapid checking of advertisements, respectively. Additional food items/products
980 available on online shopping platforms such as Lazada and Shopee were added in the e-form by the
981 data collectors prior to the visit to the different types of physical food stores. A manual of instructions
982 was prepared to guide the conduct of the market validation.
983 The National Capital Region (NCR) was chosen as the project site being the capital region with
984 highly urbanized cities and municipalities, and where most food items/products are available and
985 accessible. The top three LGUs with the highest prevalence of overweight and obesity in children
986 ages 0-19 years in NCR were identified based on their rank using the ENNS data (2018, 2019, 2021)
987 and these were Pasay City, Makati City, and Mandaluyong City. Only one (1) LGU was considered
988 with the assumption that the food supply in various points of sales is not different across LGUs in
989 NCR. Mandaluyong City was chosen because it met all the selection criteria. The data collection was
990 conducted from August 24 to September 5, 2023 (only 5 days) in the identified physical food stores
991 (i.e., supermarkets (more than 2 cashiers), groceries (1 to 2 cashiers), public markets, sari-sari stores
992 (no cashier), school canteens, and stores in the vicinity of the schools) existing in the three barangays
993 (i.e., Barangka Drive, Addition Hills, and Highway Hills).
994 The data collectors visited the physical stores and took photos of the nutrition facts labels of the
995 different food categories. After the visit, the information from the nutrition facts labels for specific
996 food categories of the PNPM were encoded by each data collector in the e-form. All the data entries
997 were checked for completeness and accuracy by each data collector, re-checked by another data
998 collector and project team members based on the database of photos of food labels. Another round of
999 data check was done by the project team to clean the database and ensure that the food items/products
1000 were classified in the correct food category. Once the data in the e-form were complete and accurate,
1001 data analysis was done.
1002 Descriptive statistics such as distributions, percentages, and coefficient of variations were computed.
1003 Tables on percent of food items with NOC within PNPM by food categories were generated.
1004 Descriptive analyses were done in two rounds, i.e., first round using the original PNPM and second
1005 round using the updated PNPM. However, because of the changes in the PNPM, now adopting the
1006 PAHO NPM, another round of data processing and descriptive analysis was done.
27
1007 A documentation report was prepared for the market validation.
1008 Results of the evaluation of processed food and beverage products using the PNPM and WHO
1009 Regional Models can be seen in Table 1.
1010 Table 1. Percentage of food items/products considered as “healthier option” based on the
1011 PNPM and WHO Regional Models by food category
Food No of Original Updated

SEARO Euro WPRO
category products PNPM PNPM
Breakfast 42 0.00 21.43 21.43 26.19 28.57
cereals
Pastas and 52 78.95 70.18 77.19 82.46 77.19
noodles
Bakery 416 0.00 0.00
products
Cakes, (282) 0.00 0.00 0.00 0.00 Not
biscuits, permitted
cookies, etc.
Breads, (134) 0.00 0.00 0.00 21.64 13.43
crackers
Confectionery 328 0.61 4.57 0.30 Not Not
permitted permitted
Nuts, dried 118 20.34 2.54
beans and
seeds products
Savory nuts, (100) 19.00 1.00 39.00 23.00 14.00
dried beans
and seeds
products
Processed (18) 27.78 11.11 77.78 38.89 44.44
legumes
Savory snacks 287 0.00 0.70 0.00 1.05 0.35
Savory 387 3.10 0.78 (different 6.72 3.88
snacks with thresholds)
savory nuts,
dried beans,
and seeds
products
Processed 43 51.16 2.33 55.81 58.14 44.19
vegetable
products
Processed 61 52.46 4.92 62.30 52.46 44.26
vegetable
products
with
processed
legumes
Processed 53 11.32 0.00 98.11 22.64 7.55
fruit products
[Processed] 280 8.21 0.00 1.43 5.71 29.29
Meat and
other animal
products
28
Food No of Original Updated
SEARO Euro WPRO
category products PNPM PNPM
[Processed] 91 41.76 0.00 6.59 47.25 80.22
Finfish,
shellfish and
other aquatic
animal
products
Dairy 211 39.81 2.37 (different (different (different
products thresholds) thresholds) thresholds)
Cheese 59 1.69 0.00 6.78 5.08 6.78
Non-alcoholic 195 33.85 5.13 (different (different (different
beverages thresholds) thresholds) thresholds)
Prepared 203 5.91 0.99 1.48 9.36 3.94
foods
TOTAL 2378
1012
1013 F. Finalization of the PNPM

1014 Following the consensus of the Project Core Team composed of NNC, DOH, WHO Philippines, NFP
1015 Project Team, and DOST-FNRI PNPM Project Team during the discussion after the stakeholders’ and
1016 international experts’ consultations, the new direction for the final PNPM was to consider the
1017 approach used in the PAHO NPM, which applies the WHO PNIGs as cut-off points for nutrients in
1018 foods. This is to address the request of the stakeholders to have a model for multiple purposes and to
1019 overcome some of the difficulties that arose during the stakeholders’ consultation (i.e. concerns on the
1020 energy contribution of a meal in a diet and the issues on setting the cut-off points for nutrients per
1021 100g/ml).
1022 To further validate the soundness of adapting the PAHO NPM, another round of literature search was
1023 done. The literature review showed that indeed, the PAHO NPM has been used for various policy
1024 applications. Contreras-Manzano and associates (2022) cited that even though the PAHO NPM was
1025 created for Latin American countries, it is relevant to adapt a NPM to local nutrition policies and
1026 epidemiological contexts. They also enumerated a set of justifications for adapting PAHO NPM. First,
1027 PAHO NPM was a product of an Expert Consultation Group based on strong scientific evidence. It is
1028 consistent with WHO recommendations such as the WHO PNIGs and expert consultations on
1029 maximum recommended intake of critical nutrients such as fats, sugar and sodium. Equally important
1030 are transparency in its development process and being free from industry interference.57 Aside from
1031 having a variety of applications (after suitable testing and validation) as mentioned above, PAHO
1032 NPM is also easier to implement since it is relevant across all age-groups, applied only to processed
1033 products, considers only two categories (i.e., solid and liquid), nutrient/ingredient specific and has
1034 established a threshold for each nutrient/ingredient.
1035
1036 The Mexican NPM was developed based on the PAHO NPM and Chilean NPM for the mandatory
1037 FOPL with warning octagons with the legend “Excess” based on the criteria for the critical
1038 nutrients.58 The regulation also prohibits the use of claims and characters, including cartoon and
1039 licensed characters, celebrities, athletes, and influencers, on products with warning labels which
1040 applies to all media through which products are advertised: stores, television, the internet, billboards,
57
Contreras-Manzano A, Cruz-Casarrubias C, Munguıá A, Jaúregui A, Vargas-Meza J, Nieto C, et al. (2022) Evaluation of the Mexican
warning label nutrient profile on food products marketed in Mexico in 2016 and 2017: A cross-sectional analysis. PLoS Med 19(4):
e1003968. (https://doi. org/10.1371/journal.pmed.1003968)
58
Ibid.
29
1041 and so on.59 Argentina also adopted the PAHO NPM parameters to regulate FOPL, advertising,
1042 promotion and sponsorship, and school environments in a comprehensive manner.60
1043 Thus, the use of the PAHO NPM as basis for the updated PNPM is considered appropriate.
1044
1045 The decision to shift the model from WHO WPR and SEAR-based NPMs to PAHO-based NPM led
1046 to changes in the activities and content of the review of related literature which were initially focused
1047 on NPMs used for regulating the marketing of unhealthy foods and beverages in children. The
1048 changes in the direction of the updated PNPM warranted additional time to do additional activities
1049 such as supplemental rounds of literature search and review, data processing and analysis, further
1050 consultations with the international experts and stakeholders; drafting an updated PNPM document,
1051 and conduct of an online public consultation.
1052 In finalizing the model, all comments raised from the start of the process were reviewed and
1053 considered in finalizing the model, to the extent possible.
59
White M, Rivera-Dommarco J, Barquera S (2021) The Nutrient Profile behind Mexico’s Warning Labels. Sight and Life Special Report /
Resources for Scale-up.
(https://www.researchgate.net/publication/355652998_The_Nutrient_Profile_behind_Mexico%27s_Warning_Labels?enrichId=rgreq-
7d963d438a2bc63fc632b0c0db1ea13f-
XXX&enrichSource=Y292ZXJQYWdlOzM1NTY1Mjk5ODtBUzoxMDgzMjkzMzAyODE2Nzc0QDE2MzUyODg2NTg1MDE%3D&el=1
_x_3&_esc=publicationCoverPdf)
60
PAHO/WHO celebrates the regulation of the law to promote healthy eating in Argentina. Washington, DC: Pan American Health
Organization (PAHO); 2022 (https://www.paho.org/en/news/29-3-2022-pahowho-celebrates-regulation-law-promote-healthy-eating-
argentina)
30

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The Philippine Nutrient Profile Model

for Promoting Healthy Diets:

3 Published by the National Nutrition Council (NNC)

284 B. Nutrient Profiling25

300 C. Nutrient Profile Models (NPMs)

313 II. Model Development Process

Council (NNC); 2019

329 III. Purposes of the Philippine Nutrient Profile Model (PNPM)

336 1. Regulation of marketing of unhealthy foods and non-alcoholic beverages

345 IV. Principles and Rationale of the PNPM34

346 A. Included Food Products

Food category Examples of food and non-alcoholic beverage products

1 Chocolate and sugar Chocolate confectionery (including white chocolate confectionery)

Leavened bread (including all types of yeast-leavened breads, also

Flatbreads (including all types of leavened and non-leavened flat breads,

354 B. Excluded Food Products

375 D. Reference Amount

381 E. Inclusion Criteria for the Critical Nutrients

408 F. Definition of Excessive Amount of One or More Critical Nutrients

Sodium Total sugars NSS Total fat Saturated fatty TFA

449 A. Mandatory Labeling as Requirement

457 B. Policy Applications of PNPM

459 1. Regulation of marketing of unhealthy foods and non-alcoholic beverages

485 C. How to Use the PNPM

Amount per serving

802 1. Breakfast cereals

834 Figure 1. Review and Finalization of PNPM

902 D. Stakeholders’ consultation

908 1. DOH – Disease Prevention and Control Bureau (DOH-DPCB)

929 21. Nutritionist- Dietitians’ Association of the Philippines (NDAP)

966 E. Market validation

Food No of Original Updated

1013 F. Finalization of the PNPM

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