An analysis of the availability and nutritional quality of frozen processed plant-based meat alternatives in the hypermarket and supermarkets of Santa Rosa, Laguna

Date

2024

Degree

Bachelor of Science in Nutrition

College

College of Human Ecology (CHE)

Adviser/Committee Chair

Nica Marie S.J. Argañosa

Abstract

Processed meats are associated with an increased risk of developing noncommunicable diseases such as diabetes, cardiovascular disease, and cancer due to their poor nutritional quality. Plant-based meat alternatives were sold to replace the perceived “unhealthy” meat products despite still being considered processed foods. This research aims to analyze the availability of frozen processed plant-based meat alternatives (FPPBMAs) in the hypermarket and supermarkets of Santa Rosa, Laguna, and their nutritional quality. The study revealed that 40 FPPBMAs were available in Santa Rosa, Laguna with soy and wheat as the most common protein sources, eight (8) of which did not follow the guidelines for nutrition claims. Most FPPBMAs have medium energy, fat, and sodium but low saturated fat and sugars. Among burger patty, nuggets, tapa, and tocino, the FPPBMAs generally had lower cholesterol and higher fiber but similar in energy, fat, saturated fat, carbohydrates, sugars, and sodium compared to their meat alternatives. The average energy, fat, and sugar classifications of the FPPBMAs were the same as their meat counterparts, but their saturated fat and sodium classifications were better. Overall, various FPPBMAs are available across Santa Rosa, Laguna that provide some nutritional advantages over their meat counterparts, but some nutritional qualities are similar.

Language

English

Location

UPLB College of Human Ecology (CHE)

Notes

Awards: Best Thesis (IHNF)

Document Type

Thesis

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