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Inadequate fruit and vegetable consumption is a serious concern among Filipinos in all age groups including adults and older persons.
The 2021 Expanded National Nutrition Survey (ENNS) of DOST-FNRI reported that Filipino adults consume 58 grams (g) or less than 1 cup of green leafy and non-leafy vegetables and 17 grams (g) or less than ¼ of a small-sized fruit daily.
On the other hand, older persons consume only 57g or about 2/3 cup or a little over 1 serving of green leafy and non-leafy vegetables and 22g or less than ½ of a small-sized fruit per day.
These results are far below the World Health Organization (WHO) and Food and Agriculture Organization (FAO) recommendations of consuming at least 400g or at least 5 servings of combined fruits and vegetables daily.
According to WHO in 2017, an estimated 3.9 million deaths worldwide were attributable to inadequate fruit and vegetable consumption.
Moreover, the DOST-FNRI warns everyone that low fruit and vegetable consumption may increase the prevalence of malnutrition and risk factors for non-communicable diseases (NCDs).
According to a DOST-FNRI study in 2022 that determined factors associated with the consumption of fruits and vegetables among Filipino adults, being married, employed, belonging to households with vegetable gardening, having fruit-bearing trees, and those who were meeting the recommended energy intake commonly meet and consume the recommended daily consumption of fruits and vegetables.
The Institute strongly recommends including fruits and vegetables in the diet to avoid the risk of having NCDs, such as cardiovascular diseases and cancer.
The Pinggang Pinoy shows the recommended proportions of Go, Grow, and Glow foods on a per-meal basis to get adequate intake of nutrients.
It clearly shows that half of the plate in every meal should include fruits and vegetables to have a balanced meal, as this helps prevent weight gain and reduces the risk of obesity.
For other information, visit the DOST-FNRI website for more nutrition-related information, delicious and nutritious recipes, and nutritious food products and food technologies.
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