Table 5.

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

Food Groups	60 years old and above (n = 7, 989)
	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	72.6 ± 1.78	89.5 ± 1.49	76 ± 1.24	< 0.001ac	29 ± 0.01	66 ± 0.01	74 ± 0.01	< 0.001*
COFFEE	16.3 ± 0.35	10.4 ± 0.35	8.9 ± 0.43	< 0.001abc	88 ± 0.01	65 ± 0.01	42 ± 0.01	< 0.001*
SUGARS	9 ± 0.33	7.7 ± 0.23	7.1 ± 0.22	< 0.001ab	40 ± 0.01	47 ± 0.01	35 ± 0.01	0.001*
FRESH FISH	29.7 ± 3.4	39.7 ± 1.24	54.5 ± 1.54	< 0.001abc	3 ± 0.003	24 ± 0.01	29 ± 0.01	< 0.001*
GREEN LEAFY VEGETABLES	10.5 ± 2.34	19.9 ± 2.28	34.9 ± 1.68	< 0.001abc	0.2 ± 0.001	2 ± 0.003	22 ± 0.01	< 0.001*
COOKING OIL	5.8 ± 0.32	4.7 ± 0.17	4.1 ± 0.16	< 0.001ab	17 ± 0.01	34 ± 0.01	21 ± 0.01	< 0.001*
OTHER CEREAL PRODUCTS	54.9 ± 1.37	54.9 ± 1.45	47.8 ± 2.51	< 0.001bc	48 ± 0.01	35 ± 0.01	20 ± 0.01	< 0.001*
OTHER VEGETABLES	27.9 ± 4.73	45.6 ± 3.11	55.4 ± 3.30	< 0.001ab	2 ± 0.003	10 ± 0.01	19 ± 0.01	< 0.001*
POWDERED MILK	15 ± 1.88	18.9 ± 0.88	16.5 ± 0.64	0.111	3 ± 0.003	21 ± 0.01	17 ± 0.01	< 0.001*
CHICKEN EGG	33.1 ± 1.25	40.5 ± 1.19	41.5 ± 1.65	< 0.001ab	8 ± 0.005	18 ± 0.01	13 ± 0.01	< 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