This study was done to determine the common rural household diet and the levels of risk and tolerability in developing Diabetes and Hypertension. The study utilized the descriptive research design where the nutritional value was computed based on food components (Total Calories, Carbohydrate, Protein, Fat, Sodium and Glycemic Load). These results were compared with the Food and Nutrition Research Institute (FNRI) recommended values. A risk management scale was adapted by the researcher to determine the diet’s levels of risk and tolerability. Random sampling was used to gather 420 respondents. Twenty-eight barangays were randomly selected in which 15 household respondents per barangay were chosen. The FNRI Food Frequency Questionnaire was used in this study. Using mean scoring and weighted mean, this study revealed that the common rural household diet contain increased amounts of carbohydrate leading to a high glycemic load of 15 (N<11). In addition, their diet also contained high amounts of sodium by two times the recommended level by the FNRI. However, the amounts of dietary protein and fat were below the daily recommended intake (a decrease by 30 and 33% respectively). High amounts of carbohydrate food items containing high glycemic loads and high sodium in the diet, put the respondents at risk to the development of hypertension and diabetes in the near future. It is recommended that health education on nutritional guidelines for proper food selection (low in salt, low fat and increase in fiber) should be aggressively advocated in rural households to decrease the risks of developing hypertension or diabetes in the near future.

Keyword: Nutritional value of the common diet Levels of risk and tolerability to hypertension and diabetes