Table 3.
Actual food intake and plate waste percentage in seven schools among different age groups and sexes/g (%).
| Stage | Staple Food | Livestock & Poultry Meat | Egg | Seafood | Bean Product | Vegetable | |
|---|---|---|---|---|---|---|---|
| Primary School | Recommended | 60–80 | 16 | 10–16 | 16 | 6 | 120 |
| Menu | 79.5 | 141.6 | 24.9 | 0.4 | 5.0 | 101.6 | |
| Grades 1–2 | 52.9 | 73.7 | 10.5 | 0.2 | 2.4 | 38.9 | |
| (34%) | (46%) | (50%) | (50%) | (50%) | (57%) | ||
| Grades 3–5 | 63.1 | 75.0 | 14.8 | 0.2 | 3.2 | 45.1 | |
| (21%) | (45%) | (30%) | (50%) | (33%) | (50%) | ||
| Average Intake | 58.8 | 74.5 | 13.0 | 0.2 | 2.9 | 42.5 | |
| (27%) | (46%) | (38%) | (50%) | (40%) | (53%) | ||
| Middle School | Recommended | 90–100 | 20 | 16–20 | 20 | 6 | 160–180 |
| Menu | 93.4 | 119.4 | 34.9 | 27.9 | 14.9 | 176.7 | |
| Grades 6–7 (Male) | 74.5 | 106.3 | 16.2 | 25.8 | 10.5 | 118.2 | |
| (11%) | (14%) | (29%) | (12%) | (20%) | (35%) | ||
| Grades 6–7 (Female) | 64.4 | 96.7 | 14.1 | 21.7 | 7.9 | 104.1 | |
| (23%) | (22%) | (38%) | (26%) | (40%) | (43%) | ||
| Grades 8–9 (Male) | 81.0 | 95.1 | 16.3 | 25.6 | 9.0 | 105.3 | |
| (3%) | (23%) | (28%) | (13%) | (32%) | (42%) | ||
| Grades 8–9 (Female) | 61.5 | 82.1 | 15.2 | 24.9 | 8.8 | 87.8 | |
| (26%) | (34%) | (33%) | (15%) | (33%) | (52%) | ||
| Average Intake | 70.9 | 96.7 | 15.5 | 24.6 | 9.2 | 105.9 | |
| (15%) | (22%) | (32%) | (16%) | (30%) | (42%) | ||
| High School | Recommended | 100–120 | 20–30 | 20 | 20–30 | 6–10 | 180–200 |
| Menu | 140.4 | 164.3 | 18.4 | 2.0 | 23.0 | 198.1 | |
| Grades 10–12 (Male) | 149.0 | 161.0 | 17.6 | 2.0 | 18.6 | 154.2 | |
| (1%) | (0%) | (24%) | (0%) | (18%) | (27%) | ||
| Grades 10–12 (Female) | 103.0 | 141.1 | 13.4 | 1.3 | 14.4 | 139.4 | |
| (31%) | (12%) | (42%) | (35%) | (37%) | (34%) | ||
| Average Intake | 126.7 | 151.3 | 15.5 | 1.6 | 16.6 | 147.0 | |
| (16%) | (6%) | (33%) | (20%) | (27%) | (31%) |