SHS STUDENTS’ FOOD PREFERENCES AND THEIR NUTRITIONAL STATUS
A Quantitative Research
presented to the Faculty of Senior High School
TONGANTONGAN NATIONAL HIGH SCHOOL
Valencia City, Bukidnon
in partial fulfillment of the requirements in
PRACTICAL RESEARCH 2
TALATALA, RASH JOHN C.
ZITA, PEARL DANZEL SHANE
LARA, LOREGEN
AGUIRRE, MA. CRISTINE
Grade 12-PEARL
MARDE ALONZO T. LACUESTA
FEBRUARY 2023
Chapter I
INTRODUCTION
Do you have an idea for a new food product and want to start a business to
make and sell it?
This guide intends to outline important considerations a Massachusetts food business
owner must
consider as they take a food product idea to market.
`This guide is food safety focused and intended for food products sold on store
shelves (retail and
wholesale products) not for food trucks, restaurants, food stands, and bakeries. Food
Service
businesses such as those listed above should consult the Massachusetts MDPH retail
food page.
The University of Massachusetts Extension office serves the commonwealth by
providing
• Short course trainings related to food science
• Food Science research support
• Access to the Pilot Plant for research and development
The Pilot Plant at the flagship campus in Amherst, Massachusetts holds a
number of specialized
industrial equipment pieces to conduct research that may assist businesses in their
product or
process development.
There are many elements to starting a food business. Among these elements are
a number of
regulations and governing agencies aiming to protect consumers and businesses alike.
Bite by bite, this website will help guide you and your enterprise to success. Before you
start
committing time, effort and money into this venture it is highly recommended that you
take a
moment to gage the road ahead. Think and thoroughly consider what you want to
happen and
how you will get there. Writing down your goals and define your expectations for your
business.
Background of the Study
Food preferences are the evaluative attitudes that people express toward foods.
These preferences will be analyzed in terms of a number of demographic variables.
Differences in food preferences have been reported with differences in age, gender,
race, and other variables (Meiselman, 2003).
Upon the researchers’ crude ocular inspection, about ninety percent of the food
in School canteens contains calories that potentially influence student nutrition.
Furthermore, in the raw evaluation, the researchers discovered nutritional imbalance in
food preferences.
There is a need to measure the nutritional values of the food preference of
Senior High School students. Scaling food preferences should increase understanding
of preference differences across students who vary in body weight. This study will help
evaluate and address such a phenomenon.
Action for Healthy Kids (2019) said that students spend around 1,200 hours in
school, and many millions of them depend on school meals to get the nutrition they
need. Creating a healthy school food culture is a crucial step to help the students gain
greater control over what they consume.
Students’ health affects learning. Academic success is linked to healthy practices
and eating habits. Participation in the school breakfast program is linked to increased
memory, fewer absences, better grades, and scores on standardized tests. (CDC,
2022)
According to the American Journal of Preventive Medicine, school is the
appropriate setting for interventions to improve student's nutrition because they provide
structured opportunities for continual intervention. Changes to the school food
environment can stimulate the purchase of healthier foods and improve student's diets.
BioMed Central (2018) stated that nutritional deficits in school-aged children may
be caused by insufficient nutritional consumption. School meals should boost nutrient
intakes by delivering one-third of the daily energy and nutrient requirements.
It would be interesting to observe the Senior High School student’s food
preferences and nutritional status to cope with the complications towards diseases and
determine the exact action that should be taken in terms of nourishment. This study
aims to explore and investigate the effect of the preference of food through eliminating
the risk they cause. This study will attempt to gather evidence on increasing food
acceptability among students and enhancing nutritional status performance.
Statement of the Problem
The study will aim to identify the relationship between the SHS students' food
preferences and their nutritional status at Tongantongan National High School for the
academic year 2022–2023 as a foundation for understanding their dietary practices in
response to their health status.
Specifically, it is sought to answer the following questions:
1. What is the demographic profile of SHS students in Tongantongan National High
School?
a. Age
b. Sex
c. Strand
2. What is the level of awareness among SHS students towards their nutritional
status?
3. Does the awareness level of nutritional status have any relationship with a
student’s quality of food preference?
Significance of the Study
This research will be conducted with the aim of providing researched-based data
and contributing knowledge regarding the possible correlation between the Senior High
School students’ food preferences and their nutritional status. Moreover, the
beneficiaries in general can make informed decisions and would further raise
awareness about the food preferences and nutritional status of Senior High School
students.
Specifically, the study is significantly beneficial to the following;
To Students,
Students are prone to stress eating due to multiple factors. This study will
encourage students to practice healthy eating habits, follow an appropriate diet with
nutritious foods and maintain a healthy lifestyle. It plays a vital role for students in terms
of dietary intake and behaviors which will persist them to establish healthy food
preferences that is a promising approach to improving diet quality, a leading contributor
to their nutritional status.
To Parents,
Since nutritional status is integral in the school life of students, parents can
monitor and guide as to what food their children have been taking in. Finding of this
study can be shared to them. Moreover, Parents play an important role in shaping
children’ eating habits as they are the main food providers. They positively influence the
family environment where meals take place and types of foods they serve.
To the School,
It is well-observed that SHS students buy their snacks and lunch in the school
canteen. “You are what you eat”, and students' health status is also about food that
students take in. Schools and administrations can use the results of the study as a basis
for policy-making. Furthermore, it allows flexibility in schools to use strategies and
techniques that work with their daily schedules and resources as to what is appropriate
for the school.
To Teachers,
Since students spend most of the day at school, teachers have a particularly key
role in students acquiring correct nutritional habits, as well as food preferences that
affect their nutritional status. This study provides teachers with enough background
about the food preferences and nutritional status of their students which help them
spread awareness and influence regarding their choices.
To Health Professionals,
Healthcare professionals provide a nutritional assessment for the overall
nutritional status of students which reflects their food preferences. It is critical for health
professionals to engage and learn the objective of the study as it could inform nutritional
choices positively and promote the maintenance of a healthy nutritional status among
students. Results of the study can be the basis for any nutritional intervention activities
they might conduct here in the school.
To Researchers,
Future researchers would help to uncover some unexplored areas of the study
that many of the researchers were unable to explore. This study could be a basis for
future studies with new research gaps, improved services and treatments that produce
more accurate and systematic data.
Scope and Delimitation
This study is a correlational research design that mainly focuses on the Senior
High School students’ food preferences and their nutritional status. The study will
assess or determine the relationship between their food preferences and nutritional
status.
This study will be conducted at Tongan tongan National High and will involve the
participation of enrolled Senior High School students for the school year 2022-20223
only. There will be 50 respondents for the study who are all randomly selected from
different Senior High School Strands using the cluster sampling method. The collection
of data includes surveys, questionnaires, and checklists. The study will be conducted for
the duration of November to December 2022.
Furthermore, the study will include the beneficiaries and advantages of having
knowledge regarding the nutritional status and food preferences of Senior High School
students.
Chapter 2
REVIEW OF THE LITERATURE AND CONCEPTUAL FRAMEWORK
This chapter of the paper presents the review of related literature, the conceptual
framework, the research hypotheses, and the definition of terms.
Related Literature
(Harris, 2019) explained that writing literature …. This is a written summary of journal
articles, books, and other documents that describes the past and current state of
information on the topic of your research study.
Conceptual Framework
This is a diagram that connects variables of the study with lines (correlations) or arrows
(cause-effect relationships).
Research Hypothesis(es)
A hypothesis is a prediction of the possible outcomes of a study (Fraenkel &
Wallen, 2009).
Hypotheses are statements in quantitative research in which the investigator makes a
prediction or a conjecture about the outcome of a relationship among attributes or
characteristics (Creswell, 2012)
Definition of Terms
Variables and sub-variables or values in conceptual framework are defined, except very
common variables like grade level, gender, school type where the values are indicated
in the framework itself.
Chapter 3
METHODOLOGY
This chapter includes the research design, the sample, the instruments, the
intervention (if research is experimental), the data collection procedure, and the plan for
data analysis.
Research Design
Research designs are the specific procedures involved in the research process:
sampling, data collection, and data analysis.
The Sample
The first step leading to the process of collecting quantitative data is to identify the
people and places you plan to study. This involves determining which group of people
you will study, who, specifically, these people are, and how many of them you will need
to involve.
The Instrument(s)
This refers to the questionnaire or data gathering tool to be constructed,
validated and administered (Creswell, 2012).
Data Collection Procedure
Quickly describe whose permission will be sought and arrangements to make to
administer instruments. Describe when instruments will be administered and who will
administer them. Add details on arrangements and administration of instruments, if
needed.
Plan for Data Analysis
This section indicates how the data will be analyzed and reported; it should specify the
qualitative and/or quantitative methods that will be used in analyzing the data gathered
for the research.
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REFERENCE
Reference food of the same food group" means a food which can be substituted
in the diet for the food to which it is compared, and which belongs [B. 01.500,
FDR ]: to the same food group as the food to which it is compared ( e.g. , cheese
as a reference food for milk, or chicken as a reference food for
Is it safe to use nutritional supplements to help bone density? Why is food science
important in human nutrition? Why are amino acids important to the growth of muscles?
How do the dietary habits of females affect their overall nutrition?
