Double Burden of Malnutrition among Young Filipino Adolescents with Limited Diversity of Carbohydrate Sources and Excess Intake of Processed Food and Sugar-Sweetened Beverages

Adequate nutrition in adolescence is crucial for growth and development, and should remain a key public health priority. However, empirical studies on nutrition in young adolescents are limited, despite concerns about their diet quality. Identifying dietary sources of energy and nutrients can help guide improvements. The aim of this study was to analyze food intake and primary food sources of energy and nutrients in young Filipino adolescents in an urban setting. A 24-hour dietary recall and anthropometric survey of 132 students aged 11 - 12 years from four public schools in Manila was conducted. Energy and nutrient intakes were estimated using the Philippine Food Composition Tables and a stepwise methodology for free sugars. Estimated energy requirement (EER) was calculated using individual anthropometric data. Proportions below or above dietary guidelines were assessed. Food and beverage group contributions to total energy were determined and compared across energy intake-EER ratios for carbohydrates, sodium, and free sugars. The mean daily intakes of total energy, sodium, and free sugars were 1532.1 kcal, 1328.7 mg, and 33.1 g, respectively. Most participants (90.9% male, 79.5% female) consumed below their EER, while few consumed above the sodium (17.0% male, 18.2% female) and free sugar (22.7% male, 34.1% female) limits. Low energy consumption was attributed to limited diversity of carbohydrate sources. High energy intake was attributed to increased intakes of salty and sugary foods, including ultra-processed meat and seafood, instant noodles, and sugar-sweetened beverages. Young adolescents had low overall caloric intake but derived a substantial portion of dietary sodium from ultra-processed meats and seafood, and free sugars from sugar-sweetened beverages and table sugar, with dietary patterns differing between low and high energy groups. These results underscore the need for food-specific nutrition interventions to promote balanced diets and reduce health risks in this vulnerable population.