Table 4.

Mean food intake and percentage consumer at breakfast for Adults by NRF 9.3 Tertiles, Philippines, 2018

Food Groups	19–59 years old (n = 31, 091)
	Mean Food Group Intake (g)a			P-value†	Percentage Consumer (%)b			P-value‡
	Tertile 1	Tertile 2	Tertile 3		Tertile 1	Tertile 2	Tertile 3
RICE	90.8 ± 1.19	113.6 ± 0.87	105 ± 0.82	< 0.001abc	29 ± 0.004	75 ± 0.004	78 ± 0.004	< 0.001*
COFFEE	18.8 ± 0.18	13.4 ± 0.21	10.6 ± 0.25	< 0.001abc	85 ± 0.004	62 ± 0.005	39 ± 0.004	< 0.001*
SUGARS	8.7 ± 0.14	8.3 ± 0.13	7.7 ± 0.13	< 0.001abc	32 ± 0.005	37 ± 0.005	30 ± 0.004	< 0.001*
COOKING OIL	6.9 ± 0.21	5.3 ± 0.09	5.1 ± 0.09	< 0.001ab	16 ± 0.004	43 ± 0.005	28 ± 0.004	< 0.001*
FRESH FISH	26.2 ± 1.60	48.3 ± 1.23	64.8 ± 1.14	< 0.001abc	2 ± 0.001	19 ± 0.004	27 ± 0.004	< 0.001*
OTHER VEGETABLES	23.1 ± 2.42	45.4 ± 1.62	62.2 ± 1.71	< 0.001abc	2 ± 0.001	13 ± 0.003	21 ± 0.004	< 0.001*
GREEN LEAFY VEGETABLES	6.9 ± 1.32	17.7 ± 0.99	36.8 ± 1.04	< 0.001bc	0.3 ± 0.001	3 ± 0.002	20 ± 0.004	< 0.001*
CHICKEN EGG	28.5 ± 0.70	39.2 ± 0.49	45.4 ± 0.79	< 0.001abc	7 ± 0.002	26 ± 0.004	18 ± 0.004	< 0.001*
OTHER CEREAL PRODUCTS	61.5 ± 0.94	63.5 ± 1.27	55.7 ± 1.49	< 0.001bc	47 ± 0.005	24 ± 0.004	15 ± 0.003	< 0.001*
FRESH MEAT	40.9 ± 3.86	53.5 ± 2.48	74.9 ± 2.26	< 0.001bc	1 ± 0.001	7 ± 0.002	11 ± 0.003	< 0.001*

^aValues are mean ± standard error

^bValues are percentage ± standard error

^†Using Analysis of Covariance adjusted for age, sex, urbanity, wealth quintiles and energy intake at breakfast using Turkey HDS posthoc pairwise comparisons; subscripts represents significant difference between ^aTertile 1 vs Tertile 2, ^bTertile 1 vs Tertile 3, and ^cTertile 2 vs Tertile 3

^‡Using Rank Biserial Correlation test; ^*significant