Republic of the Philippines

Laguna State Polytechnic University

Province of Laguna

Financial Stability and Nutritional Well-being: Exploring the Relationship Between

Economic Resources and Access to a Healthy Diet among Second-year College Students in

the BSND program at LSPU-LB

Stat 211: Biostatistics

2nd Semester AY 2023-2024

Guevarra, Ma. Celina

Reyes, Lysa Samantha

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I. Introduction

Everyone has a choice whether to have a healthy diet or not. However, not all

individuals are privileged to have this luxury of choice. Food in the market is all the more

evolving in terms of price, taste and presentation. Regarding price, inflation has

sky-rocketed countries such as the Philippines. Purchasing food items has become a

burden to households of the low income class. Those struggling to earn a penny spend it

in a second when going grocery shopping in the marketplace or store. As a result, people

have narrowed down their choices according to whatever fits their budget. Such

adaptation can potentially lead to decreased consumption and variety in food intake with

regard to macronutrients, vitamins and minerals. One of the most affected victims in this

type of situation are college students.

Though college students, particularly those with free education, have the freedom

to acquire knowledge from their educational institutions aligned to their chosen course,

they may still experience financial instability. Available economic resources might place

a huge setback on their academic performance and nutritional well-being. In view of this,

the objective of this study is to assess whether economic resources have an impact on

accessing and affording nutritious food and nutritional well-being of Bachelor of Science

of Nutrition and Dietetics (BSND) 2nd Year college students in Laguna State Polytechnic

University of Los Baños Campus (LSPU-LB). The researchers will determine whether

the BSND college students’ financial capabilities have an effect on attaining a healthy

diet.

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II. Background of the Study

Numerous studies consistently underscore the prevalence of food insecurity

among college students. Feeding America's 2021 report estimated that one in three

college students in the United States experiences food insecurity, with higher rates

observed among specific groups such as first-generation students and students of color

(Berry & Sloper, 2019). The COVID-19 pandemic further impacted food security, with

an overall increase in food insecurity among college students, though some exhibited

improvements (Soldavini et al., 2021). Addressing food insecurity during and beyond the

pandemic is crucial.

Promoting a healthy diet is essential for reducing chronic diseases, particularly for

socioeconomically disadvantaged populations at higher risk (Banks et al., 2023).

However, obstacles such as the cost of healthier foods contribute to challenges in

fostering healthy diets (Bittman, 2011). In university environments, students' food

choices are influenced by taste, food availability, and price, with unhealthy options

sometimes perceived as healthy. Diet quality is influenced by factors like living

arrangements and socioeconomic status, and higher consumption of salt, fat, and added

sugar often results in poorer diet quality on campuses (Li et al., 2022).

Various factors, including income, vehicle access, cost, and perceptions of the

local food environment, shape food selection and intake among university students

(Kouritzin et al., 2023). Studies have reported a wide range of food insecurity prevalence

among university students (21% to 82%), with food-insecure students exhibiting lower

intakes of healthy foods and higher intakes of unhealthy foods (Shi et al., 2021.). Recent

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research indicates that concerns about inadequate food access affect nearly half of college

students, with food insecurity being most prevalent at community colleges but also

present in public and private four-year institutions (Andrews, 2018).

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III. Methodology

Sampling Method

For the sampling method, simple random sampling without replacement

(SRSWOR) is employed using the website Wheel of Names, an AI-generated name picker

to ensure unbiased representation from second-year college students in the BSND 2AB

program at LSPU-LB. This approach aims to create a representative sample.

Sampling Size

The sampling size for the study consisted of 15 students specifically from the 2nd

year of the BSND 2AB program at LSPU-LB. This choice aligns with the research scope,

maintaining relevance and focus on the target population.

Descriptive Measures

A descriptive measure is a kind of measurement that analyzes quantitative data in

a mass that illustrates particular universal traits. There are various varieties of descriptive

measures, each based on the unique properties of the data. Descriptive measures include

measures of location, dispersion, skewness and kurtosis. The group of researchers utilized

the descriptive measures of location and measures of dispersion in their study.

The measure of location are quantities that represent a random variable's typical

or average value. These can be calculated statistics of a sample or characteristics of a

probability distribution. The mean (Mu), median (Md), and mode (Mo) are three essential

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metrics. The group of researchers applied some measures of central tendency as well as

percentiles upon describing their collected data.

The measure of dispersion describes the scattering of data. It provides a clear

picture of their distribution and explains why the statistics differ from one another. An

individual item's variations and central value are displayed and implied by the measure of

dispersion. These measures include range, interquartile range, variance, standard

deviation and coefficient of variation. For this study, the researchers utilized range and

standard deviation.Various statistical measures are applied to the questions, such as:

● Examining the range involves considering the monthly allowance.

● The relevance of variance and standard deviation is indirectly connected to

inquiries regarding financial capabilities and nutritional well-being.

To identify the financial capabilities and type of food intake of the respondents,

the nominal level of measurement is used by the researchers in these questions:

● Are you financially capable of purchasing nutritious foods to attain a

healthy diet?

● Considering your financial capabilities, do you complete your meals in a

day? (breakfast, AM snack, lunch, PM snack, dinner)

● What type of foods do you usually intake on a daily basis?

● How much is your monthly allowance?

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 To identify the order of the financial status, accessibility levels, confidence levels

and the frequency of food group intake of the respondents, the ordinal level of

measurement is used by the researchers in these questions:

● What is your household's income class?

● Do you tend to opt for healthier choices with your allowance?

● To what extent do you agree with the statement: "My current financial situation

allows me to afford a well-balanced and nutritious diet?"

● Please rate your level of confidence in managing your nutritional needs within

your current financial constraints.

● How often do you prioritize purchasing healthy and nutritious food over other

expenses due to financial constraints?

● Rate your agreement with the statement: "Access to affordable and nutritious food

is a challenge in my current financial situation."

● How often do you consume processed/ fast food, dairy products, vegetables and

fruits on a weekly basis?

To identify the BMI and the rate on overall nutritional well-being of the

respondents, the interval level of measurement is used by the researchers in these

questions:

● On a scale of 1 to 10, how would you rate your overall nutritional well-being?

● What is your BMI?

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 To identify the number of balanced meals intake of the respondents, the interval

level of measurement is used by the researchers in these questions:

● How many balanced meals do you eat in a day?

Statistical inference

The study used Pearson’s Correlation as the statistical tool to examine the

relationship between economic resources and access to a healthy diet among the selected

second-year college students. This method enables the analysis of potential linear

correlations between variables, contributing to a comprehensive understanding of the

research objectives.

Research Data Gathering Procedure

This research employed an online survey questionnaire using Google Forms. All

necessary requirements and details have been provided within the specifically tailored

Google Form for the randomly selected participants. The survey form explicitly states

that any information collected is strictly used for legal purposes and treated

confidentially, prioritizing the privacy of the participants. This precaution is taken to

establish complete accountability and adherence to legal regulations that may impact

individuals, ensuring that neither the school nor the researchers bear responsibility for

any harm or loss. If a student declines participation, the researcher promptly excludes the

individual from the test and participant list.

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IV. Preliminary Implications

The group of researchers on this study expect that the BSND 2nd year college

students are most likely to purchase food that is cheaper even if they are already

financially capable to afford it. Though some college students with middle to upper class

income status have the privilege to choose healthier food products, they tend to opt for

food that fills them up (satiety value), is appetizing and less nutritious. As a result of this,

the researchers expect that the nutritional well-being of the college students are at risk.

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 V. Results and Discussions

Figure 1. Frequency distribution table of BSND 2AB students of LSPU-LB according to their

household’s income class. The data sets on income class and its clusters are categorized as

indicated below:

Income Class Cluster Household Income Frequency Percentage

Range in PHP Distribution

Poor Poor Less than 9,100 6 40%

Low Income 9,100 to 18,200 3 20%

Middle Lower Middle 18,200 to 36.400 2 13.33%

Middle Middle 36,400 to 63,700 3 20%

Upper Middle 63,700 to 109,200 0 0%

Class

High Upper Class 109,200 to 182,000 1 6.67%

In reviewing the table, it provides essential insights into how households are distributed based on

their income. The data includes the percentage and number of households within specific income

brackets, all presented in Philippine Pesos (PHP). Notably, 60% of households are concentrated

in the "Poor" and "Low Income" categories, indicating potential economic challenges within the

community. The middle-income group constitutes 33.33%, with a breakdown into "Lower

Middle" and "Middle Middle" clusters, while surprisingly, there are no households in the "Upper

Middle" range. High-income households make up 6.67%, exclusively in the "Upper Class"

cluster. This data suggests a relatively small proportion of affluent households. It's crucial to

consider factors such as the sample size, the geographic context of the data, and additional

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variables like household size and employment patterns for a comprehensive understanding of the

income distribution trends.

Figure 2. Distribution of BSND 2AB students of LSPU-LB according to financial capabilities of

purchasing nutritious foods.

Looking at the pie chart, 66.7% of people, shown in the big blue part, has an easier time

affording nutritious foods . This means a majority of the community are capable in buying the

kind of food that's good for their health. On the other side, the smaller red part, representing

33.3% of people, shows that a smaller group have a tough time affording healthy food . So,

there's a noticeable difference in how easily people in the community can get healthy food.

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Figure 3. Distribution of BSND 2AB students of LSPU-LB according to their financial

capabilities of completing meals in a day.

The pie chart shows the results of a survey asking the respondents whether they complete their

meals in a day, considering their financial capabilities. 60% of respondents said they are not

financially capable of completing meals in a day, while 40% said they do. This shows that there

are financial setbacks affecting most of the student population in completing their meals.

Figure 4. Frequency distribution table of BSND 2AB students of LSPU-LB according to the

tendency to choose healthier options with their allowance.

Frequency Percentage Distribution

Never 0 0

Rarely 5 33.3%

Sometimes 8 53.3%

Often 0 0%

Always 2 13.3%

The table shows the results of the survey asking the respondents how they tend to spend their

allowance. According to the table, 33.3% of people spend their allowance rarely on healthier

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choices, 53.3% sometimes spend their allowance on healthier choices, 13.3% always spend their

allowance on healthier choices, and 0% never spend their allowance on healthier choices.

Figure 5. Frequency distribution table of BSND 2AB students of LSPU-LB according to their

agreement level to the statement “My current financial situation allows me to afford a

well-balanced and nutritious diet.”

Agreement Level Frequency Percentage Distribution

Strongly Disagree 0 0%

Disagree 1 6.7%

Neutral 7 46.7%

Agree 6 40%

Strongly Agree 1 6.7%

The survey revealed a range of perspectives on affording a healthy diet. A significant portion,

46.7% of respondents, expressed neutrality, indicating uncertainty about their financial capacity

to afford nutritious food. Another 40% agreed, suggesting they can afford it but may need to

budget or make some effort. Meanwhile, 6.7% strongly agreed, expressing confidence in their

ability to afford a healthy diet. Additionally, 6.7% found it challenging to afford a healthy diet on

their current income. Notably, none of the respondents (0%) strongly disagreed, indicating that

no one considered it impossible to afford a healthy diet.

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Figure 6. Frequency distribution table of BSND 2AB students of LSPU-LB confidence levels in

managing their nutritional needs within their current financial constraints.

Confidence Level Frequency Percentage Distribution

Not Confident At All 1 6.7%

Not Confident 3 20%

Neutral 6 40%

Confident 5 33.3%

Very Confident 0 0%

According to the survey findings, 33.3% of respondents expressed being "Very Confident" in

managing their nutritional needs within their current financial situation, while an additional 20%

reported being "Confident." A significant portion, constituting 40% of respondents, expressed a

"Neutral" stance, indicating uncertainty about their ability to manage nutritional needs given

their financial constraints. In contrast, 6.7% of respondents indicated being "Not Confident,"

while none reported feeling "Not at all Confident" in managing their nutritional needs within

their existing financial circumstances.

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Figure 7. Frequency distribution table of BSND 2AB students of LSPU-LB prioritizing

nutritious foods over other expenses due to financial constraints.

Frequency Percentage Distribution

Never 0 0%

Rarely 4 26.7%

Sometimes 8 53.3%

Often 0 0%

Always 3 20%

In the survey, respondents' prioritization of healthy and nutritious food amid financial constraints

varied. A majority, comprising 53.3%, expressed neutrality, indicating uncertainty in prioritizing

nutritious foods over other expenses due to financial constraints. Additionally, 26.7% reported

rarely prioritizing healthy food despite financial limitations. Lastly, a smaller proportion, 20%,

mentioned that they always prioritize nutritious food over other expenses.

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Figure 8. Frequency distribution table of BSND 2AB students of LSPU-LB according to their

agreement to the statement: “Access to affordable and nutritious food is a challenge in

my current financial situation.”

Agreement Level Frequency Percentage Distribution

Strongly Disagree 0 0%

Disagree 5 33.3%

Neutral 6 40%

Agree 3 20%

Strongly Agree 1 6.7%

A significant portion, 40% of respondents, indicated a neutral stance. Additionally, 33.3%

disagreed, while 20% rarely found it challenging to access affordable and nutritious food. In

contrast, 6.7% strongly agreed that accessing such food is a challenge in their current financial

situation.

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Figure 9. Bar graph presentation of BSND 2AB according to the scale of 1 to 10 in rating their

overall nutritional well-being.

The distribution of BSND 2AB students based on a scale of 1 to 10 in rating their overall

nutritional well-being reflects diverse responses. Each of the following percentages corresponds

to the respective rating: 20% answered 7, 20% answered 6, 20% answered 4, 20% answered 8,

and 13.3% answered 5, indicating a neutral stance. Additionally, 6.7% of respondents gave a

rating of 9. Notably, none of the participants provided ratings of 1 (poor) or 10 (excellent).

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Figure 10. Bar graph presentation of BSND 2AB according to the type of foods they usually

intake on a daily basis.

The results of the distribution of BSND 2AB students based on the types of foods they usually

consume on a daily basis provide insights into their dietary preferences. A significant majority,

93.3%, indicated the regular intake of rice products. Vegetables were also commonly consumed,

with 60% of respondents including them in their daily diet. Meat and fruits were popular choices,

with 80% and 40% of respondents, respectively, incorporating them into their daily meals.

Additionally, processed foods and junk food had a similar distribution, each chosen by 40% of

respondents. Dairy products and sugary foods had a lower prevalence, with 26.7% of participants

including them in their daily food intake.

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Figure 11. Frequency distribution table of BSND 2AB students of LSPU-LB according to their

consideration of their food’s nutritional quality.

Frequency Percentage Distribution

Never 0 0%

Rarely 4 26.7%

Sometimes 4 26.7%

Often 4 26.7%

Always 3 20%

Majority of the respondents, 53.5%, indicated that they rarely take into account the nutritional

quality of their food. On the other hand, 20% reported doing so sometimes, and an additional

20% claimed to always consider the nutritional quality of their food. A smaller percentage, 6.7%,

mentioned often considering the nutritional aspects of their food choices.

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Descriptive Measures

I. Measures of Location

A. Monthly Allowance (PHP)

MIN = 0

MAX = 90,000

Central Tendency:

Mean: 8,820

Median: 2,500

Mode: 1,000

Interpretation:

Some individuals reported not receiving any monthly allowance, while others indicated receiving

up to 90,000 PHP, signifying varying levels of financial assistance. The average (mean) monthly

allowance is 8,820 PHP, although this may be influenced by higher values. The middle point

(median) is 2,500 PHP, revealing that half of the individuals receive less than this amount, and

half receive more. The most frequently reported monthly allowance (mode) is 1,000 PHP,

indicating a concentration of individuals with this specific amount.

B. Body Mass Index (kg/m^2)

MIN = 16.53

MAX = 35.5

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 Central Tendency:

Mean: 23.18

Median: 22

Mode: 18.5

Interpretation:

The Body Mass Index (BMI) data for the surveyed group shows a varied range of BMI values,

from a minimum of 16.53 to a maximum of 35.5. The average (mean) BMI is 23.18, indicating a

moderate overall body mass index. The middle point (median) is 22, telling us that half of the

individuals have a BMI below 22, and half have a BMI above. The most frequently occurring

BMI (mode) is 18.5, suggesting a concentration of individuals with this particular BMI value.

C. Number of Balanced Meals Taken in a Day

MIN = 0

MAX = 3

Central Tendency:

Mean: 1.93

Median: 2

Mode: 3

Interpretation:

The data focuses on the daily consumption of balanced meals, with observations ranging from a

minimum of 0 to a maximum of 3 meals. The central tendency measures provide additional

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insights: the mean (average) number of balanced meals is 1.93, indicating that individuals, on

average, consume nearly 1.93 balanced meals daily. The median, at 2, suggests that half of the

individuals have 2 or more balanced meals, while the other half has 2 or fewer. Notably, the

mode is 3, signifying that 3 is the most frequently occurring number of balanced meals. This data

collectively portrays a diversity in eating habits, where a substantial proportion of individuals

consume around 2 balanced meals daily, while some opt for none, and 3 emerges as a common

choice.

D. Rate of overall nutritional well-being (10 being the highest)

MIN = 4

MAX = 9

Central Tendency:

Mean: 6.46

Median: 7

Mode: 4

Interpretation:

The lowest rating of 4 suggests some people see room for improvement, while the highest rating

of 9 indicates others feel quite healthy. Looking at the average, the mean rating of 6.46 suggests

a moderate level of perceived well-being on average. The median, at 7, means half the people

rated their well-being below this point and half above. The mode of 4 shows that many

respondents frequently gave this particular rating.

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II. Measures of Dispersion

A. Number of Balanced Meals Taken in a Day

Range: MAX - MIN

3-0=3

Standard Deviation: 1.09

Interpretation:

The given information is about how many balanced meals people have in a day. The range,

which is the difference between the maximum and minimum values, is 3 (3 - 0). This means the

highest number of meals in a day is 3 more than the lowest. The standard deviation is 1.09,

indicating a moderate level of variation in the data.

B. Body Mass Index (kg/m^2)

Range: MAX - MIN

35.5 - 16.53 = 18.97

Standard Deviation: 6.16

Interpretation:

The information pertains to Body Mass Index (BMI), a measure of body fat based on weight and

height. The calculated "Range" of 18.97, obtained by subtracting the minimum BMI (16.53)

from the maximum BMI (35.5), illustrates the diversity in BMI values within the dataset. A

wider range suggests a broader span between the lowest and highest BMI values. Additionally,

the "Standard Deviation" of 6.16 indicates a significant level of variability or dispersion in

individual BMI values. This means that, on average, BMI values deviate by approximately 6.16

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units from the mean, highlighting a notable diversity in body mass indices among the individuals

in the study.

Pearson Correlation

The Pearson Correlation coefficient (r) is a statistical tool that indicates a weak, moderate or

strong relationship between two variables. The coefficient displays either a negative or positive

correlation. In this section, a table is provided as a guide for the interpretation of results.

A. Number of balanced meals taken in a day and monthly allowance

The group of researchers used a statistical software suite IBM SPSS Statistics to assess the

relationship between the two variables: number of balanced meals taken in a day and monthly

allowance. From the table, it is displayed that the value is -.015, a value between 0 and -.3 based

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on the first table provided as a guide. Results of the Pearson Correlation indicated that there is a

weak negative correlation between the number of balanced meals and monthly allowance of

BSND2 college students of LSPU-LB.

B. Number of balanced meals taken in a day and body mass index (BMI)

The IBM SPSS Statistics statistical software is utilized by the researchers to assess the

relationship between the two variables: number of balanced meals taken in a day and body mass

index (BMI). From the table, it is displayed that the value is -.414, a value between -.3 and -.5

based on the table provided as a guide. Results of the Pearson Correlation indicated that there is a

moderate negative correlation between the number of balanced meals taken in a day and BMI of

BSND2 college students of LSPU-LB.

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 C. Monthly allowance and body mass index (BMI)

The IBM SPSS Statistics statistical software is utilized by the researchers to assess the

relationship between the two variables: monthly allowance and body mass index (BMI). From

the table, it is displayed that the value is .386, a value between .3 and .5 based on the table

provided as a guide. Results of the Pearson Correlation indicated that there is a moderate positive

correlation between the monthly allowance and BMI of BSND2 college students of LSPU-LB.

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Null Hypothesis: BSND 2nd year college students are not able to afford nutritious foods and do

not attain the complete number of balanced meals in a day, considering their financial setbacks.

Alternative Hypothesis: BSND 2nd year college students are able to afford and have access to a

nutritious diet, but they do not prioritize it all the time. They also have sufficient balanced meals

in a day. Their financial status and monthly allowance do not have a significant effect on

accessing nutritious foods and attaining the complete number of balanced meals in a day.

The researchers hold on to Ho as true and reject it ONLY IF the results of the online survey and

statistical tests are against it. Upon interpreting the results from the data collection, the

researchers REJECTS the null hypothesis and accepts the alternative hypothesis.

VI. Conclusion

The frequency distribution table presents insights into the income classes of BSND 2AB students

at LSPU-LB based on their household incomes. Notably, a substantial portion of the surveyed

students falls within the "Poor" and "Low Income" categories, comprising 60% of the

population. This indicates a prevalence of economic challenges within the community. The

middle-income group, encompassing "Lower Middle'' and "Middle Middle'' clusters, constitutes

33.33%, while high-income households in the "Upper Class'' cluster make up 6.67%. The data

underscores the economic diversity within the student population, emphasizing the importance of

considering factors like sample size and additional variables for a comprehensive understanding.

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Examining the financial capabilities related to purchasing nutritious foods, the pie chart

illustrates that 66.7% of the community faces challenges in affording healthy food, while 33.3%

find it more accessible. This discrepancy suggests a notable disparity in the community's ability

to acquire nutritious food, emphasizing potential financial constraints for a significant majority.

The distribution of students based on their ability to complete meals daily reveals that 60% can

manage to complete their meals, while 40% face challenges in doing so. This highlights a

considerable portion of the student population dealing with potential dietary inadequacies,

potentially linked to financial constraints.

Analyzing the tendency of students to choose healthier options with their allowance, the data

showcases diverse spending patterns. Notably, 53.3% of students sometimes opt for healthier

choices, while 33.3% rarely do. This information sheds light on the students' varying preferences

and priorities in allocating their allowances.

The agreement levels regarding the statement "My current financial situation allows me to afford

a well-balanced and nutritious diet" display diverse perspectives. A significant 46.7% express

neutrality, indicating uncertainty about their financial capacity to afford nutritious food.

Meanwhile, 40% agree, suggesting that while they can afford it, some budgeting or effort may be

required. This highlights a nuanced understanding of financial capabilities among the surveyed

students.

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Assessing students' confidence in managing their nutritional needs within their current financial

constraints, the data reveals a range of responses. While 33.3% express confidence, a substantial

40% remain neutral, indicating uncertainty about their ability to meet nutritional needs within

their financial limits. This underscores the varied confidence levels among students in navigating

nutritional challenges.

The prioritization of nutritious foods over other expenses due to financial constraints presents a

diverse scenario. While 53.3% express neutrality, indicating uncertainty in prioritizing healthy

foods, 26.7% rarely prioritize them, and 20% always do. This suggests differing approaches to

managing expenses related to food within the student population.

Regarding the perceived challenge of accessing affordable and nutritious food, 40% express

neutrality, while 33.3% disagree, and 20% rarely find it challenging. This nuanced perspective

suggests varying degrees of difficulty in accessing nutritious food among students.

Rating overall nutritional well-being on a scale of 1 to 10 reveals diverse opinions, with 20%

rating it 7, 20% rating 6, and 20% rating 4. The mean rating of 6.46 indicates a moderate level of

perceived well-being, while the mode of 4 suggests a concentration of respondents with this

specific rating.

The types of foods usually consumed on a daily basis showcase dietary preferences. Rice

products are commonly consumed by 93.3% of students, followed by meat (80%), vegetables

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(60%), and fruits (40%). Processed foods and junk food have a similar distribution, each chosen

by 40%, while dairy and sugary foods have a lower prevalence, chosen by 26.7%.

Considering the nutritional quality of food, 53.5% rarely take it into account, while 20% always

do. This indicates varying levels of consideration for nutritional aspects in food choices among

the surveyed students.

Analyzing measures of location, the average monthly allowance is 8,820 PHP, with a median of

2,500 PHP and a mode of 1,000 PHP. This suggests a diverse range of financial situations within

the student population, with a concentration of individuals receiving 1,000 PHP.

For the Body Mass Index (BMI), the average is 23.18, indicating a moderate overall BMI. The

median of 22 suggests an even distribution, and the mode of 18.5 highlights a concentration of

individuals with this specific BMI value. The range of 18.97 and standard deviation of 6.16

signify variability and diversity in BMI values.

The number of balanced meals taken in a day shows an average of 1.93, a median of 2, and a

mode of 3. This indicates a diverse range of daily meal habits among students, with a notable

concentration at 2 and 3 balanced meals.

In measures of dispersion, the range for the number of balanced meals is 3, indicating variability

in daily intake. The standard deviation of 1.09 emphasizes a moderate level of variation. For

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BMI, the range of 18.97 and standard deviation of 6.16 suggest considerable diversity in BMI

values, highlighting the variability within the student population.

Regarding the Pearson Correlation, weak negative correlations are found between the number of

balanced meals and monthly allowance, and a moderate negative correlation is observed between

the number of balanced meals and BMI. A moderate positive correlation is found between

monthly allowance and BMI. These correlations provide insights into the relationships among

these variables that there is no strong statistical significance of economic factors affecting

balanced nutritious meals, only for the increase in BMI. However, it may be inferred from a

positive correlation between BMI and allowance that there is more access to both nutritious and

unhealthy foods, indicating an increase in BMI (overweight, obesity, etc.).

The study of the researchers unveiled the relationship between the economic resources, financial

setbacks and access to nutritious diets of BSND 2AB students at LSPU-LB. Although most of

the population are of low income status, they still are financially capable upon accessing a

nutritious diet. There is accessibility in healthier choices, but this is not prioritized all the time.

In conclusion, the data paints a comprehensive picture of BSND 2AB students at LSPU-LB,

highlighting economic challenges, varying dietary preferences, and nuanced perspectives on

financial capabilities and nutritional well-being. The findings emphasize the need for tailored

interventions and support systems to address the diverse needs within the student population.

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nts-hunger-makes-it-hard-to-focus

Banks, J., Marmot, M., & Oldfield, Z. (2023, November 5). Disease and Disadvantage in the

United States and in England. JAMA Network. Retrieved December 14, 2023, from

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Berry, T., & Sloper, M. (2019, October). Addressing Food Insecurity Among College Students.

Feeding America. Retrieved December 14, 2023, from

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ege%20Hunger%20Landscape%20-%20Full%20Report_October%202019.pdf

Bittman, M. (2011, September 24). Opinion | Is Junk Food Really Cheaper? The New York

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Kouritzin, T., Spence, J., & Lee, K. (2023, February 1). Food Intake and Food Selection

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