Energy Density and Satiety of Meals Based on the Healthy Food Plate Model for Filipino Adults Maria Julia Golloso-Gubat, Edward Vincent J. Magtbay, Jacus S. Nacis, Robby Carlo A. Tan, Merlyn G. Tajan and Ermelita N. Bautsta Food and Nutrition Research Institute-Department of Science and Technology (FNRI-DOST) ABSTRACT Objectve. This study aimed to determine the energy density and satety of meals based on the healthy food plate model for Filipino adults. Methods. Thirteen healthy adult volunteers consumed breakfast test meals consistng of 1 cup go food, ½ cup grow food and 1 ½ cups glow food, following the recommended proportons in the plate model. Energy density (kcal/g) of the test meals was calculated. Feelings of hunger and fullness were assessed with 100-mm visual analogue scales (VAS) at pre-prandial (0 minute) and at 30, 60, 90, 120, 150, 180, and 240 minutes postprandial. Ghrelin levels at 0, 30, 60, 120, 180, and 240 minutes were determined by radioimmunoassay (RIA). Results. The test meals had an average energy density of 0.83 kcal/g. Hunger and fullness scores gradually changed with tme but hunger remained signifcantly lower and fullness signifcantly higher than the pre-prandial levels at 180 minutes postprandial. Ghrelin declined afer intake of the test meals and stayed signifcantly lower than the pre-prandial level at 240 minutes postprandial (30.21 ± 4.58 pmol/L). Conclusion. Meals following the recommendatons in the healthy food plate model for Filipino adults have low energy density and its consumpton sustained short-term satety. Key Words: energy density, food plate model, fullness, ghrelin, hunger, Pinggang Pinoy, satety InTRoDuCTIon Te Pinggang Pinoy (literally translated as “Filipino plate”) is a food-based guide for Filipino adults which promotes the consumption of healthy and balanced meals. It uses a familiar plate icon to provide visual cues and encourage the population to make conscious food decision at meal times. Te plate model emphasizes the consumption of locally available foods from the 3 basic food groups during a main meal, represented by rice (go food), fsh (grow food), and vegetables and fruits (glow food). Te nutritional goal of the Filipino plate model is calculated based on population-weighted Estimated Average Requirement (EAR) of 2000 kcal/day for energy among Filipino adults aged 19 to 29 years. Following the Acceptable Macronutrient Distribution Range (AMDR), the healthy food plate model recommends that the plate consists of 1 cup whole grains, ½ cup fsh or lean meat, ¾ cup vegetables and ¾ cup fruits, estimated at 500-600 kcal on a per-meal basis. While this food combinations and portions are reasonably regarded as healthy, its nutritional quality needs to be defned in terms of energy density and its potential implication in the modulation of appetite. Paper was presented in the 4th Seoul Internatonal Congress on Endocrinology and Metabolism (SICEM), 28 April to 01 May 2016, Sheraton Grande Walkerhill Hotel, Seoul, Korea. Corresponding author: Maria Julia Golloso-Gubat Food and Nutriton Research Insttute – Department of Science and Technology DOST Complex, General Santos Ave., Bicutan, Taguig City, 1631 Philippines Telephone: +632 8372071 local 2299 Email: juliagubat@gmail.com VOL. 52 NO. 6 2018 ACTA MEDICA PHILIPPInA 547 oRIGInAL ARTICLE