5/15/2017

Fish in the Filipino Diet

JOSIE PLATON-DESNACIDO
Science Research Specialist I
Nutritional Assessment and Monitoring Division
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OUTLINE OF PRESENTATION Lets talk about Fish

I. Introduction
II. Benefits and Possible Contaminants in Fish
III. Results of Household Food Consumption
of the National Nutrition Surveys (NNSs)

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Fish & Fish products Fish & Fish products

Fresh fish Processed fish

Dried fish Crustaceans and mollusks

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 5/15/2017

Globally… World per capita apparent fish consumption

25.0

…world per capita apparent fish consumption increased from 19.7 20.0
20.0
1960s to 2014 and 2015.

(kilogram/capita/year)
15.0 14.4

Consumption
…China remained the major producer of fish and fish products
followed by Indonesia, the United States of America 9.9
10.0
and the Russian Federation
- FAO-SOFIA, 2016 5.0

0.0
1960 1990 2013 2014 and 2015
- FAO-RAP, 2015

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Consumption of fish and fish products as determined by

households survey (kg/capita/year) in Southeast Asia The Philippines….
70.0
63.2 …..is a major fishing nation and the world’s second largest
60.0 archipelagic state.
(kilogram/capita/year)

50.0
40.2 …..ranked fifth in the top 25 producers and main
Consumption

40.0
31.4
groups of farmed species in 2014 (FAO-SOFIA, 2016)
30.0

20.0
21.0 19.1 …. In 2015, Filipino households consumed
14.6 12.8 101 grams per capita per day of fish and fish
10.0 6.1
products.
0.0
Cambodia Philippines Thailand Myanmar Lao PDR Vietnam Indonesia Timor Leste
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Fisheries: Volume of Production (in metric tons) Volume (in metric tons) of Volume (in metric tons) of
by Sector: Philippines, 2013-2015 Export of Fish and Fishery Import of Fish and Fishery
Products: Philippines, 2015 Products: Philippines, 2015
2013 2014 2015
367,722
180,407 (80%) (91.1%)
1,067,610.33 1,107,220.80
( 23%) 1,084,624.70
(24%) (23%)
2,373,386.488
(44%) 2,337,604.96 226,821
2,348,161.21 403,840
(50%) 1, 244,258.95
1,264,416.48 (51%) 1,216,526.72
(27%) (26%) (26%)

2,308 (1%)
44,107
4,705,413.298 4,689,084.71 (19%)
4,649,312.625 36,026 92 (0%)
(8.9%)
Commercial Marine Aquaculture
- Fisheries Statistics of the Philippines 2013-2015
Fish, Crustaceans and Molluscs Shellfish and by-products Miscellaneous Fishery product
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Recommended Intake of Fish and Fish Products Recommended Intake of Fish and Fish Products

Nutritional Guidelines for Filipinos Pinggang Pinoy

Guideline Nos. 1 and 4 ✓ Eat FISH, SHELLFISH, lean meat, poultry,

eggs and dried beans and nuts needed for the
growth, maintenance and repair of body tissues.
✓ Eat a variety of foods everyday.
✓ Include fatty fish in the diet like tuna,
sardines and mackerel 2-3 times a week to
✓ Consume FISH, lean meat, poultry and dried beans. provide essential fatty acids that help protect
against heart diseases and for the child’s brain
development.

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Energy and nutrient content* of commonly

consumed fishes1

Sample Fish Dishes

Carbohy-
Name Energy Protein Iron Calcium Vit A Vit C Thiamin Riboflavin Niacin Fat drates
(kcal) (g) (g) (g) (mcg RE) (g) (mg) (g) (mg) (g) (g)

Galunggong 100 20.4 1.2 61 61.7 0 0.14 0.18 7.8 2.1 0 and its Energy and
Bangus 136 19.8 1.2 44 136.7 0 0.02 0.1 7.8 6.4 0
Nutrient Content
Tilapia 107 18.1 0.8 74 65.8 0 0.06 0.2 4.6 3.8 0

Tulingan 119 24.0 1.2 41 90.8 0 0.26 0.24 14.7 2.6 0

Tamban 121 19.5 1.6 121 30.8 0 0.01 0.17 8 4.7 0.1

* Based on 1997 Philippine Food Composition Table

1 2015 Updating Survey, FNRI-DOST FOOD AND NUTRITION RESEARCH INSTITUTE
Department of Science and Technology

FISH ESCABECHE SINIGANG NA BANGUS

Type of Fish Galunggong Type of Fish Bangus
Method of Cooking Boiled Method of Cooking Boiled
Weight Per Serving: 17.8 g Weight Per Serving: 40.8 g
Estimated Cost Per Serving: 35.00 Php Estimated Cost Per Serving: 50.00 Php

Energy and Nutrient Content of Galunggong Escabeche: Energy and Nutrient Content of Sinigang na Bangus:
Energy: 22 kcal Energy: 70 kcal
Carbohydrates: 0.0 g Vitamin A: 13.5 mcg RE Carbohydrates: 0.0 g Vitamin A: 70.8 mcg RE
Protein: 4.5 g Vitamin C: 0.0 mg Protein: 10.3 g Vitamin C: 0.0 mg
Fats: 0.5 g Thiamin: 0.03 mg Fats: 3.3 g Thiamin: 0.01 mg
Iron: 0.3 mg Riboflavin: 0.04 mg Iron: 0.6 mg Riboflavin: 0.05 mg
Calcium: 13.33 g Niacin: 1.7 mg Calcium: 22.80 g Niacin: 4.0 mg

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BENEFITS
✓ Fish is a low-fat, high quality protein
What are the
Fish is a good source of high
Benefits quality protein that is not high in
of consuming fish saturated fat (USDA 2010; AHA, 2012).

and fish products?

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BENEFITS
✓ Contains good source of Omega-3 fatty acids
• may lower risk of heart attacks and strokes
• reduces risk of some types of cancers
• reduces risk of type 1 diabetes in children, and
form of autoimmune diabetes in adults
• essential for growth and development.
BENEFITS
✓ Linked to reduced decline in brain function in
old age
- People who eat more fish have slower rates of
cognitive decline
✓ May help prevent and treat depression
- Studies found that people who eat fish regularly
are much less likely to become depressed

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BENEFITS
✓ Contains a wide variety of vitamins such as D and B2 What are the possible
(riboflavin).
Contaminants in
✓ Rich in calcium and phosphorus and a great source
of minerals, such as iron, zinc, iodine, magnesium, and
Fish and fish products
potassium. that may lead to Health
Risk?

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➢ Environmental Pollutants
Some fish contain methylmercury Think small. Eat smaller species such as sardines,
which is toxic to the nervous system, anchovies and salmon. They are considered a little
safer to eat.
especially the developing brain.

Avoid BIG predatory fish like swordfish, mackerel

and shark, which accumulate more mercury.

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➢ Allergic Reaction
Protein allergens present in fish and shellfish may cause
allergic reactions like hives, swelling, and/or gut
reactions (vomiting, diarrhea). Most dangerous symptoms
are difficulty in breathing or collapse.

➢ Scombroid food poisoning

- foodborne illness that results from eating spoiled (decayed) fish.

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LEGAL BASIS
EO 128 Section 22 (Jan. 1987)
The Food and Nutrition Research Institute (FNRI)
undertakes the National Nutrition Survey (NNS) every five years
in cognizant to its mandate of defining the country’s nutrition
condition and status of the population

EO 352 (Jan. 1996)

The NNSs are one of the country’s designated statistical
FNRI-DOST is mandated to undertake researches that define activities that generates critical data for policy/decision-
and update the Philippine food and nutrition situation in the country. making of both government and private sector
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SURVEY PERIOD
SURVEY COMPONENTS
1978 1982 1987 1993 1998 2003 2008 2013 2015

Anthropometry

Biochemical
✓

✓
✓

✓
✓

✓
✓

✓
✓

✓
✓

✓
✓

✓
✓

✓
✓

-
METHODOLOGY
HDL BP &
Clinical & MDG Outcomes ✓ ✓ ✓ ✓ NHHeS NHHeS ✓
Study MDG
Dietary: Household ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
Individual - - - - - - ✓ ✓ -

Socio-Economic ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Food Insecurity - - - - ✓ ✓ ✓ ✓ ✓

Government Program Participation - - - ✓ ✓ ✓ ✓ ✓ ✓

Government Program Participation - - - - ✓ ✓ ✓ ✓ ✓

Infant and Young Child Feeding - - ✓ ✓ ✓ ✓ ✓ ✓ ✓

Maternal Health and Nutritional
- - - - - - - ✓ ✓
Status FOOD
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2015 Updating Survey National Statistics Office (NSO)

Master Sample (PSA) Food Consumption Survey: Units of Analysis
SAMPLING DESIGN Multi-Stage Stratified
17 Regions/ 80 Provinces
Sampling Design Household Level Individual Level
1st Stage – Primary Sampling Unit
1 2 3 4 One barangay or contiguous barangays with at least
500 households

4 replicates from the NSO Master

Sample which utilized 100% of 2nd Stage – Enumeration Area
Contiguous area in a barangay with
the Updated/ Refreshed 2015 150-200 households
Listing of Households Philippine Region
Wealth quintile
Household Size Pre-school
Elderly
Urban/ Rural Location children
Pregnant women
Only 1 replicate for the Dietary Schoolchildren Lactating mothers
Survey Adolescents
3rd Stage – Households Adults

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HOUSEHOLD LEVEL
HOUSEHOLD FOOD
Method: Household Food Weighing
CONSUMPTION
• Actual intake of the household is measured
SURVEY for one-day using food weighing method,
from breakfast through supper including
snacks, before cooking
• Foods eaten outside the home by
household members are recalled and
recorded
• Plate waste, left-overs and foods given-
out are weighed and subtracted from the
foods weighed to get the actual intake
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INDIVIDUAL Individual Level

FOOD CONSUMPTION SURVEY Method: 24-Hour Food Recall

2 Day Non-Consecutive 24-hr Food Recalls for all members of sample

households included in the Household Food Consumption Survey
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Flowchart of analysis of food intake

RESULTS
COMPUTATION OF COMPUTATION
FOOD INTAKE OF ENERGY
• Conversion of AND
cooked food items NUTRIENT
into raw as INTAKE using
purchased form
the Philippine

Household Food Consumption

• Conversion of raw Food
edible food items into
raw as purchased
Composition
form Table

Editing and
Computation of
proportion Meeting or not
of the National Nutrition Surveys
Validation of
Food Intake
Dietary Evaluation meeting
recommendation/
Data
System requirements using PDRI

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Mean one-day per capita food intake by food groups, 2015

Vegetables 123g (14.6%) Fruits 37g (4.4%) Fish and Fish
Products
Milk and Milk Products
Cereals and Cereal
42g (5.0%)
Products 358g (42.4%)

Fish and Fish

Products 101g (11.9%)
Consumption
in the
Philippines
Meat and Meat Products
61g (7.3%)

Poultry 28g (3.3%)

Starchy Roots and
Tubers 12g (1.5%) Eggs 18g (2.1%)

Sugar and Syrups Fats and Oils 15g (1.8%)

11g (1.3%) Dried Beans, Nuts and Miscellaneous 29g in grams, raw as purchased form
Seeds 8g (1.0%) (3.5%)
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Trend in mean one-day intake* of fish and fish products:

1978-2015
Mean one-day per 140

120 113 111 110 109

104
capita intake of
102 99 101
100

80

Fish and Fish products

grams
60

40

20

0
1978 1982 1987 1993 2003 2008 2013 2015
Survey year *in grams, raw as purchased form

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Mean one-day per capita food cost by food groups: Sources of fish and fish products among
Philippines, 2015 Filipino households
Milk and Milk Products, Fish and Fish
₱2.84 (4.2%) Products, 100.0
Fruits, ₱1.59 (2.3%)
89.6
Vegetables, ₱10.70 (15.8%)
₱ 6.45 (9.5%)
80.0
Meat and Meat
Products,
₱ 9.15 (13.5%) 60.0
Percent

Cereals and Cereal 40.0

Products,
₱ 21.17 (31.3 %) Poultry, ₱3.99 (5.9%)
20.0
Eggs, ₱2.00 (3.0%) 5.7
Starchy Roots and 0.2 0.1 0.4 0.3 2.2 1.5
Tubers ,₱0.67 (1.0%) Fats and Oils , 0.0
₱1. 91 (2.8%) Bought (wet Bought Barter/borrowed Given (bought Given (home Given (as food Own-produced, Own-produced,
Sugar and Syrups, Dried Beans, Nuts and Miscellaneous, market, (restaurant, from restaurant, prepared) aid) home yard farm garden,
₱1.43 (2.1%) Seeds, ₱0.81 (1.2%) ₱5.03 (7.4%) carinderia, sari- fastfood) fastfood) garden, livestock/fish
sari store, etc.) livestock, fish pen
pen
Source
Estimates were based on prevailing food prices in 2015.

Commonly consumed fish and fish products and Commonly consumed fish and fish products and
percent (%) of households consuming: percent (%) of households consuming:
Philippines, 2015 Philippines, 2015.
% of Households % of Households
Fish and Fish products Frequency Fish and Fish products Frequency
Consuming Consuming
FRESH FISH DRIED FISH
Galunggong 0.1 10.3 Tamban, tuyo 0.1 8.7
Bangus 0.1 9.3 Galunggong, daing 0.03 3.0
Tilapia 0.1 8.7 Dilis, tuyo 0.02 2.2
Tulingan 0.1 7.8 Sapsap, tuyo 0.01 0.9
Tamban 0.1 4.3 Tamban, daing 0.01 0.9

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Commonly consumed fish and fish products and Commonly consumed fish and fish products and
percent (%) of households consuming: percent (%) of households consuming:
Philippines, 2015. Philippines, 2015
% of Households % of Households
Fish and Fish products Frequency Fish and Fish products Frequency
Consuming Consuming
PROCESSED FISH CRUSTACEANS and MOLLUSK
Sardines in tomato sauce, cnd 0.1 11.2 Pusit 0.02 1.8
Bagoong isda, ginamos 0.1 6.4 Shrimp, banana prawn (puti) 0.01 1.4
Patis 0.1 5.3 Shrimp greasy back, suwahe 0.01 1.2
Shrimp paste (Alamang) 0.02 2.2 Shrimp small marine dried (hibe) 0.01 0.9
Galunggong, smoked 0.02 2.1 Shrimp sergestid, alamang 0.01 0.7
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Philippines 109
101
NCR 98
Mean one- CAR 82
94

day per
60
Ilocos 89 96
111 2013

Mean one-day per capita 2015

Cagayan Valley 96

intake* of Central Luzon 114

92
CALABARZON 99
fish and fish
capita intake of Fish
85
131
MIMAROPA 141
products Bicol 100
115

by region:
and Fish products by
Western Visayas 112
142
97
Philippines, Central Visayas 105
127
Eastern Visayas
2013 and 139

region
114
Zamboanga Peninsula 133
2015 Northern Mindanao
77
100
106
Davao 108
SOCCSKSARGEN 104
109

ARMM 122
134

Caraga 114
119

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Department
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Trends in Mean 90
77
82
One-day
Mean one-day per capita
80

Intake of FISH
70
59 60

intake of Fish and Fish

60 54
and FISH
50
PRODUCTS in
grams

CAR: 1993-
40

30
products by
2015 20

10
place of residence
0
1993 2003 2008 2013 2015
Survey year

*in grams, raw as purchased form

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Trend in mean one-day intake* of fish and fish

products by place of residence: 2013 and 2015
120 113

100
104 105
97 Mean one-day per
80 capita intake of Fish and
grams

60

40
2013
2015 Fish products by
20
wealth quintile
0
Rural Urban
*in grams, raw as purchased form

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Trend in mean one-day intake* of fish and fish

products by wealth quintile: 2013 and 2015
140
119
120 109 110 110
106
101 102 102 99
100 92

80
grams

2013
60 2015

40

20

0
Poorest Poor Middle Rich Richest
FNRI-DOST
*in grams, raw as purchased form

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Study Areas Prevalence of underweight, stunting,

thinness, and overweight among children
50
43.3 0-5y

✓ Barangays with main occupation is fishing 40 36.8 35.7

5.08-10y
10.08-19y
31.6
Percent

29.5
✓ Sogod, Southern Leyte - 2 barangays 30

(Maac and Mahayahay) 20 16.7

14.3
✓ While Dipolog City in Zamboanga del Norte – 1 barangay 10 8.6
(Galas) 3.8 3.5
2
0
Underweight Stunted Thin Overweight

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Prevalence of CED, overweight, obese among Percent distribution of usual composition of meals of
adults and lactating mothers households members consumed daily by food groups

All pregnant women (n=13) respondents are not

nutritionally at-risk
Percent

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Percent distribution of usual meal composition Dietary Diversity Score (DDS) Distribution of Household
of school children
Rice and cereals
21.9
21.9 Vegetables
Percent

25.4 Fats/Oils
98.7
28.1 Fruits

Fish/shellfish and products

35.1
79.4 Sugar and sugar products
77.6
Meat and meat products
❖ The mean Dietary Diversity Score (DDS) was 6.4.
Milk and milk products ❖ An score of <5 maybe an indicator of poor food access.
❖ 3 out of 10 households may have poor food access (<5 DDS).
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The study concludes

that…
➢ Underweight and stunting among children are the primary
problems due to the interplay of multiple factors: poverty,
SUMMARY
poor food access, and low diet variety.

➢ Low intake of protein-rich foods may have an implication on

stunting among children.

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Telephone/Telefax Numbers:

Direct lines: 837-2071 to 82 local 2287; 837-2934

Telefax: 837-3164

Website:
http://www.fnri.dost.gov.ph
E-mail Addresses:
mvc@fnri.dost.gov.ph /
mar_capanzana@yahoo.com
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