Objective. This study has been conducted to determine the protein efficiency ratio (PER) of selected indigenous legumes, namely pigeon pea (Cajanus cajan) and lima bean (Phaseolus lunatus), as alternative protein sources. Methods. Experimental diets (pigeon pea-based and lima bean-based) and control diet (casein-based) were formulated and standardized using proximate analysis to have 10% protein basal diet based on the Association of Official Analytical Chemists (AOAC) guidelines. Diets were given to corresponding groups (2 experimental, 1 control) using 30 albino Sprague-Dawley weanling rats aged 21 days old, over a 28-day growth assay. Results. Results showed that the mean final weight and weight gain were significantly higher in rats fed with caseinbased diet (p<0.05 for both parameters) compared to those fed with pigeon pea-based diet and lima bean-based diet. The two experimental groups showed no significant difference between their mean final weights and weight changes (p=1, p>0.05). The PER of the casein (3.37 ± 2.71) is higher than that of the pigeon pea (1.87) and lima bean (1.32). These results can be attributed to the presence of anti-nutritional factors (ANFs) in the seeds of pigeon pea and lima bean. Reduced protein intake (due to bitter taste), toxicity, and interference with protein digestibility (through interaction with digestive enzymes) imparted by these ANFs can explain the weight loss among the experimental groups and consequently the low PER. Heat treatment done in the study were not adequate to remove the ANFs. Conclusion. The study shows that pigeon pea and lima bean as protein sources alone are not as adequate and efficient in providing necessary protein requirements for weanling rats. Proper processing and treatment should be done to remove inhibitors of protein digestibility and quality.

Objective: The COVID-19 pandemic placed the Philippines’ food and nutrition issues front and center. In this paper, we discuss the response of its government in addressing food and nutrition security at the beginning of the COVID-19 pandemic and describe its implications on nutritional status. We also cite initiatives that address food accessibility and availability in the communities. Lastly, we explore the importance of nutrition security dimension in food security. Methods: We analyze food and nutrition security issues in the Philippines during the COVID-19 pandemic through online reports and news articles. Results: The distribution of food and financial assistance in the country was extensive, albeit insufficient, considering the prolonged lockdown restrictions. Constantly changing community quarantine guidelines have affected the movement of food supply, delivery of health services, and household economic security. Nutrition programs, such as vitamin A supplementation, feeding for children, and micronutrient supplementation for pregnant women, had lower coverage rates, and by the latter half of 2020, the country had reached its highest recorded hunger rate. Cases of both undernutrition and overnutrition are predicted to rise because of dietary imbalances and a variety of factors. Conversely, community members and some local government units took it upon themselves to improve the food situation in their areas. The provision of food packs containing fresh fruits and vegetables was lauded, as it exemplified a conscious effort to deal with nutrition security. Conclusion: Efforts to address food security have always focused on increasing accessibility, availability, and affordability, often neglecting the nutritional components of foods. Strategies that incorporate nutrition security into food security are much needed in the country, especially during emergencies like the COVID-19 pandemic.