Chapter 1

THE PROBLEM AND ITS SCOPE

INTRODUCTION

Rationale

The nutrition-related objectives of awareness on the use of the

basic nutrition tools could be a broad target to end malnutrition by

choosing a combination of healthy foods or aim to solve a more

specific single nutrient deficiency through eating a variety of foods. It

is given that healthy eating can prevent diseases. The nutrition tools

are set as reference or basis for the community to use as

communication materials to educate or develop nutrition information

(Cruz, 2013). The knowledge from these may increase proper food

choices. These are initiated to deliver ideas to the consumers to

ameliorate eating practices and it is linked to being conscious to the

overall energy intake of an individual.

Foods are not intended to satisfy hunger but provide nutrients for

the maintenance of health and for the prevention of nutrition-related

diseases. A diet with high-fiber, low-calorie, and unprocessed foods

can provide a better weight control. Being overweight and obese may

lead to certain types of cancer, heart diseases, arthritis, diabetes,

sleep problems, metabolic syndrome, and infertility. (Schuna, 2015).

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Today, nutrient deficiency and obesity are a problem for

youngsters as the acres of processed foods as the most convenient

source of cheapest calories in the supermarkets lining the center aisles

of the supermarkets have become easily available for purchasing

(Helgoe, 2007). According to the American Cancer Society, many

substances added to foods in the food processing may influence cancer

risk. Food Guide Pyramid, Pinggang Pinoy and nutrition label are the

basic nutrition tools used to balance a total diet. It is observed in

supermarkets that mostly processed foods are highly promoted. There

is only a small corner for fresh meats, fruits and vegetables. More than

80 percent of packaged foods available in supermarkets are unhealthy

and over-processed (Migone, 2015). A new report reveals that 60

percent of the food that people eat comes from processed foods just to

save time and money (Barrett, 2015). A study suggests that many

people will buy fresh fruits and vegetables if its affordable (Helgoe,

2007). At-risk populations such as adolescents, who are beginning to

purchase food for their selves, are important groups to target for

nutrition interventions. The modern technology emphasizes comfort to

food choices. It is convenient, refined, highly processed foods which

now leads to a high demand, become a preferable way to obtain a

meal (examples are ready to eat foods and fruits that are not in season

is available) and enables a person to consume an astonishing caloric

load in minutes (Lambert, 2004). It follows that the consumers

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attention towards healthy eating is no longer exclusively focusing on

the nutritional content of the food they buy (Azzurra & Paola, 2009).

Some people are too busy to eat nutritious meals properly and rely on

a food eaten on the go. The lack of nutrition knowledge and poor

eating habits modeled by parents or caretakers are some of the causes

of unhealthy eating which is now responsible for a plethora of

numerous health problems (Styles, 2013). They are exposed to

unhealthy diet because of a poor choice of food made available in their

home or at school (FDA, 2013). The basic nutrition tools can help

prevent the major risk of obesity, nutritional deficiencies and several

chronic diseases that plague todays society. Proper nutrition lies on

selection of foods and serving sizes to meet enough caloric needs.

According to Center for Disease Control and Prevention (CDC), an

unbalanced nutrition is some of the key risk factor for overweight and

obesity that puts stress in the body and increase the risk of developing

nutrition-related diseases. Balancing the number of calories consumed

with the number of calories the body uses or burns off is a way to

maintain a healthy weight for a lifetime. Caloric excess is consuming

more than the body is using. This will be stored in the body as fat and

a person will eventually gain weight. The issue is not simply a matter

of what a person eats, but how much he eats (Park, 2009).

Nutrition label can help track down nutritional content of a food.

There are many factors that may influence obesity. The convenience
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on purchasing processed foods like cereals, canned and frozen foods,

snacks, desserts, and drinks nowadays have paralleled the obesity

epidemic. People who do not use the nutrition facts label in purchasing

these food products tend to consume more than calories of what is

required by the body; cholesterol, total fat, saturated fat, sodium and

sugar; and less fiber. This will increase the risk of obesity and other

diseases. Also, knowing how to read a Nutrition Facts label is

important to people who already have a health condition such as

diabetes or high blood pressure. Being familiar with the information

contained on a nutrition label can help change the diet for the better.

(Bruso, 2013)

The researchers are interested to conduct this study in the hope

of presenting information that may give insight in the promotion of

healthy lifestyle through following the Food Guide Pyramid, Pinggang

Pinoy and reading the nutrition label, particularly on facilitating how to

choose a diet that is right for the health and avoid the risk of obesity

and other lifestyle diseases of the students in the school and to the

community. The study focuses on the fact that awareness on the use

of basic tools can improve proper food consumption. Consumers can

improve their dietary habits by making correct food choices. The study

also aims to improve the nutritional health of the students of Cebu

Doctors University who has not been extensively evaluated.

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Theoretical Background

The study is based on the knowledge that the increase risk of

nutrition-related diseases informs people to be aware on how to use

the information from the basic nutrition tools in selecting foods to

consume. Consumers should know how to read and interpret

nutritional information on a food label.

The Food and Drug Administration (FDA) established selected

nutrient information on food labels to guide consumers in selecting

between similar types of food products which can be incorporated into

a healthy diet. The United States Department of Agriculture (USDA)

and the FDA revised the regulatory framework for nutrition information

with the enactment of Nutrition Labeling and Education Act (NLEA) in

1994. The USDA regulates meat and poultry products and eggs. The

FDA regulates all other foods. The following are the five mandatory

components on a food label: 1) statement of identity or its common

name if available but a description may be used if there is none, 2) net

contents of the package, 3) contact information, 4) lists of ingredients

and 5) nutritional information. The Nutrition Facts panel can help

consumers to make healthy choices of foods, plan healthy meals, and

reduce the risk of certain diseases. The mandatory components on the

Nutrition Facts label are fat, saturated and trans fat, cholesterol,

sodium, carbohydrate, fiber, sugar, protein, vitamin A, vitamin C,

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calcium and iron. The voluntary or optional nutrients are included if

the nutrients are added as a nutrient supplement to the product. The

percentage of the daily value (DV) shows how a product fits into an

overall diet through comparing its nutrient content with the

recommended intakes of those nutrients in the nutrition label.

Vitamins A and C, calcium, and iron are listed in terms of DV

percentage only. Daily values are not recommended intakes for

individuals. It is simply a reference on some of the daily nutrient

needs. It is based on a 2000-kcal diet. The bottom of the nutrition

label may also include a 2500-kcal diet (e.g. for individuals who are

supplying more or fewer calories can still use it as a guide to ensure

they are getting adequate vitamins A and C but not too much

saturated fat). The percent daily value is an easy to check if a

particular nutrient is high or low. A 5% or less means low and a 20% or

more is high. (Mahan and Stamp, 2008)

The daily values or the percent Recommended Energy and

Nutrient Intake (RENI), the Philippine version, stated in the nutrition

labeling guidelines that nutrient in amounts less than 2% of the RENI

shall be indicated by zero. The Recommended Dietary Allowance

(RDA) of the country of origin of the products may be expressed in the

absence of RENI values. (Alcaraz, 2012)

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The nutrition facts at the back of the label provides lists of

Vitamin A and C, calcium, iron, and fiber content because people does

not eat enough of these every day. The label lists sodium, fat,

saturated fat and cholesterol because people eat too much of these.

(Pangilinan, 2007)

The Food and Drug Administration ensures that food products are

labeled correctly. The date marking gives the date by which the food

should be eaten. Open-date-marking is required for fortified food

products, bottled water, liquid milk products, Vitamin C fortified juice

drinks, bakery products and dried milk products. The product name is

usually beside the brand name. The brand name is a distinctive name

identifying a product applied by a manufacturer or organization. The

net weight gives the actual weight of the food excluding the packaging.

The ingredient list shows all the ingredients that make up the product.

It is listed in descending order by weight. The usage instructions are

guides on how to use and store the products. Every label includes the

name and address of the manufacturer, importer or distributor.

(Walcker, 2015)

Nutrition labeling consists of two components: the nutrient

declaration which is a standardized statement or listing of the nutrient

content of food and the supplementary nutrition information or

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nutrition claim which implies that a food has some particular nutritional

properties (Claudio et al., 2008).

When a food is processed, it becomes less healthy (Shoeman,

2011). When a consumer looks for an item to buy for convenience,

they choose highly processed even if there are healthy alternatives.

One reason for buying is that it last longer. Additives are added to

increase the shelf life of a processed food. Most people who have

eaten processed food will not deny that processing food taste better

and its added sugar, salt, flavoring, and coloring makes it more

appealing. People prefer to eat food that tastes good, and food

manufacturers know that and they constantly produce more. (Taluk &

Kopan, 1986)

The food processing is the transformation of a raw ingredient

from its natural state into other form, adding additives, artificial flavors

and other chemicals. There are ingredients on a processed food that

can cause harm to health. Monosodium glutamate (MSG) is a flavor

enhancer. It is considered as a neurotoxin that damages the nerve

cells and also causes obesity, type II diabetes, and metabolic

syndrome. Sodium nitrates and sodium nitrites are found in processed

meats and causes colon cancer, metabolic syndrome that may lead to

diabetes. Butylated hydroxyanisole (BHA) helps prevent spoilage and

food poisoning but also potentially cancer-causing preservative.

 9

Sodium benzoate and potassium benzoate are added to soda to

prevent formation of molds, but the benzene on it is a carcinogen that

links with thyroid damage. An artificial sweetener (e.g. saccharin,

aspartame, or sucralose) enhances the appetite and has been shown

to weight gain and raise the risk of diabetes. Several artificial colors

(blue 1 and 2, green 3, red 3, and yellow 6) are cancer-causing

chemicals and links to the hyperactivity in children. The High-Fructose

Corn Syrup (HFCS) increases triglycerides and boost fat-storing

hormones that drives a person to overeat and gain weight.

Hydrogenated oils clog the arteries and increases risk of cancer and

cardiovascular disease. Foods containing trans fat raise the risk of

blood clots and heart attacks. (Torres, 2013)

According to the Food and Nutrition Research Institute

(Philippines), the Filipino Food Guide Pyramid is consistent with the

Filipino dietary pattern and it also site foods that are easily available in

the country. It represents the optimal number of servings, the

appropriate balance and guides what variety of foods to eat from

different food groups each day. The placement of foods in the pyramid

shows how to supply a serving for a daily diet. Its nutritional goal is to

provide a diet adequate in protein, vitamins, minerals, and dietary fiber

and prevent an excessive amount of calories, fat, saturated fat,

cholesterol, sodium, added sugar, and alcohol. Foods in the pyramid

are grouped based on its functions and its nutrient content. By

 10

selecting low-fat and high-fiber foods, it will promote good health and

reduce the risk of diseases. On the base of the food pyramid suggest

drinking plenty of fluids. Water and fresh fruit juice with no added

sugar is a healthier choice. It is needed to maintain a healthy body. It

regulates the body temperature and other bodily functions such as

distributing essential nutrients and oxygen to cells. It also flushes out

toxins and wastes and maintains a healthy weight. The next layer

includes breads, cereals, rice, pasta group, potatoes and other complex

carbohydrates that are needed to be eaten the most. The

carbohydrate is one of the three sources of energy and nutrients. The

main source of energy is glucose that comes from the carbohydrates.

The food guide pyramid suggests eating more of these because of its

significant importance to proper cellular function that blood glucose

should be kept relatively constant. Without proper intake or low

carbohydrate diet, the body will force to break down fat for energy, in

the process releasing substances that disrupt the normal blood acidity.

Adequate intake will also help to spare protein from being used as a

source of energy or ketosis and prevent the degradation of the skeletal

muscles and other tissues such as the liver, heart, and kidneys.

Whole-grain breads, cereal and pasta are less processed and retain

more nutrients from this group than food made with white flour. At the

third level are the fruits and vegetables. These foods are low in

calories and contain vitamins, minerals, and fiber that help prevent
 11

serious diseases. These should be eaten more. Many excellent

sources provide vitamin A, vitamin C, folate or potassium. Eggs, meat,

poultry, fish, dry beans, nuts, milk, and milk products are sources of

protein, iron, and zinc. The body uses protein to build and repair

tissues. It is also use for the production of enzymes, hormones and

other body chemicals and an important building block of bones,

muscles, cartilage, skin and blood. The body needed less total protein

but enough because the body does not have a specialized cell to store

protein efficiently like fat and carbohydrates. It has no reservoir to

draw on when it needed a supply. The body takes the protein from the

food and burns off the excess for energy, excretes it and stores the

excess calories as fat. At the tip of the pyramid are sugar, sweets, fats

and oils that should be consumed sparingly and comprised the

smallest percentage of the daily diet because it provides extra calories

and little or no vitamins and minerals. This includes salad dressings,

cooking oils, butter, cream, margarine, sugars, candies and sweet

desserts. The body uses it for the structure of cell membranes, in fat

deposits and also as a fuel or as a source of energy. The food pyramid

recommends setting limits because these can negatively affect heart

health if used more than the body needs. Fat and oils interfere with

insulin and essential fatty acids functions and increase cholesterol

level. Monounsaturated and polyunsaturated are both unsaturated

fats and are healthy types of fat found in nuts, avocados, and olive oil
 12

which also promotes better sugar control. Polyunsaturated fats include

omega-3 and omega-6 fatty acids that are essential to the body which

can also lower blood pressure. Saturated fats come from animal

sources like meat, dairy products as well as coconut and palm oil.

Saturated fats can increase the risk of type 2 diabetes and heart

disease. Most trans fat comes from margarine, snack foods and other

processed foods which is the most unhealthy fat. Sugar provides

energy and makes meals attractive but it can lead to obesity and

severe health diseases if not taken in caution. The body does not

optimally use the sugar and the energy it provides is only available in

brief periods. The food pyramid calls for eating a variety of foods to

get the nutrients needed and the right amount of calories. The

pyramid also addresses to exercise regularly, not to smoke and avoid

alcoholic beverages.

According to the Philippine Council for Health Research and

Development (PCHRD), the healthy food plate for Filipino adults or the

Pinggang Pinoy completes the messages of the pyramid by showing

adequate distribution of nutritious foods in a meal to help Filipinos

adopt healthy eating habits. A familiar food plate model is use to

determine the right proportions from the food group on a per-meal

basis to meet the bodys energy and nutrient needs of an adult. It is a

quick and easy guide on how much to eat per meal. The Pinggang

Pinoy is not meant to replace the current Food Guide Pyramid, rather, it
 13

aims to guide Filipinos in visualizing the recommended proportions per

meal and food group (Go, Grow, and Glow). The Go foods give our

body heat and energy. These are foods rich in Carbohydrates which

are the chief and cheap sources of energy. Examples are the starchy

foods such as rice, corn bread, oatmeal, pasta, potatoes, and cassava

and foods rich in sugar which are the cakes, candies, jam, and ice

cream). Grow foods repair and build body cells and tissues. The Grow

foods are rich in proteins. Examples are pork, poultry, meat and meat

products, eggs, milk, soya beans and peanuts. Glow foods or the body

regulating and protective foods are rich in vitamins and minerals.

Examples are the green-leafy vegetables, fruits, seaweeds, radish, and

carrots). Water is very important in maintaining cellular hydration.

The Food and Nutrition Research Institute (FNRI) recommends

that a meal must composed of 33% rice, 33% vegetables, 17% meat,

and a 17% fruit which is shown on the food plate model. The visual

guide shows four portions with symbols. The fruit portion features the

banana as it is the most accessible type of fruit among Filipinos. The

malunggay represents the vegetable which is loaded with nutrients

and is also easily found anywhere in the Philippines. The meat portion

depicts the fish as a staple food in any Filipino household. The grain

portion represents a cup of rice. The plate is accompanied with a glass

of water. The fruit and vegetable are half of the food plate model. The

vegetable has the larger portion. The remaining half of the plate is
 14

divided into rice and the fish. The rice has a bigger portion size than

the fish. The whole set is placed on top of a native hand-woven

placemat that depicts the roots of the Philippines.

Review of Related Studies

The study of Andersson & Bryngelsson (2007) shows that there

are difficulties for many consumers to understand or use nutrition

label. They randomly choose foods disregarding the nutritional content

of a food product.

According to Wojcicki and Heyman (2012), there is an associated

reduced risk for obesity and increased intake of fruits and vegetables

by being aware of the federal nutrition programs and by using the

nutrition facts label. It has been rarely evaluated the relationship

between nutrition programs, using food labeling and risk for

overweight and obesity in adolescents.

The study of Temple et al., (2010) reveals that reading food

labels is a potential method to reduce the rate of obesity. The study

tested on the hypothesis that a combination of nutrition label

education and the nutrition labeling would promote a reduction of

energy intake or improve food selections by using a laboratory-based

paradigm. The participants were randomly assigned to one of the two

labeling conditions (with Nutrition labels or without labels) and to one

of two video groups (Nutrition Labeling Education or Organic Food

 15

Movement). There were main effects of the gender and nutrition label

condition on lunch energy intake among the females who consume less

than the males and people with the nutrition labels consume less

energy than those without a label, regardless of the gender or the

video condition. The study showed that the nutrition labeling group

consumed less energy from both low and high-energy-density food

sources. The data from the study support that using nutrition labels is

a way to reduce energy intake.

According to a study of Ruiz & Claudio (2011) that nutrition

education specially in reading nutrition labels increases knowledge that

may lead to improved food choices. The study emphasizes the four

key educational philosophies which focus on food selection to have a

proper nutrition: First, there must be a focus on a total diet rather than

on individual foods; second, there are no bad foods or good foods;

third, to have a good diet, there should be a balance, variety and

moderation and fourth, emphasize a positive approach to foods.

The study of Bonnsman et al., (2012) reveals that the consumers

like to check nutrition information on the food packages to choose

healthful options. In real life, they pay little attention to it because of

lacking of motivation. The study suggests that the convenience, price,

taste and shopping habits for consumers are more important than the

nutrition information in purchasing foods.

 16

According to the study of Shine et al., (1997) concludes that

majority of the consumers consider a well-balanced diet is an

important factor to have a healthy lifestyle and considers nutrition as a

positive attribute in selection of food products. Consumers are aware

of the nutrition labeling but they tend to disregard the information from

it. There are difficulties of consumers to implement current dietary

advice with the use of food labels because the knowledge of having a

balance diet is very low. Nutrition information is usually obtained from

social networks and media. The medical profession was seen as a

source of a cure rather than a prevention of possible risks of

nutrition-related diseases. The study further concludes that nutrition

labels have a role to play, however, the need for education or

information provision should to be improved.

The study of Cowburn and Stockley (2005) revealed that

awareness of nutrition label is high but actual use during food

purchasing is low. Available evidence suggest that consumers who

look at the food label can understand some of the terms used but

some are confused in other parts of the information. Improving the

nutrition labeling, easier to use for consumers is an important

contribution towards making the existing point-of-purchase

environment more conducive in selecting healthy foods.

 17

According to Sebastian et al., (2009), there is a need of

improvement among adolescents intakes, whether from fast food or

not. Fast foods are one factor that has an impact to the food groups

from the food pyramid and the likelihood of meeting the

recommendations. The food pyramid recommendations and the

awareness of fast foods role between adolescents intakes can assist

professionals to design another strategy to improve diet. The obesity

prevention programs are structured to educate or inform and has been

unsuccessful.

The study of Hornick et al., (2008) demonstrates that using the

food pyramid, providing a concrete examples and specific guidance,

have a small and practical change in food choices closer to meeting

the food pyramid recommendations that result to a gradual

improvement on the diet.

The study of Krebs and Kris (2007) shows that the

recommendations in the food pyramid are remarkably consistent on its

nutritional goal to prevent obesity, diabetes, heart disease, stroke,

cancer, hypertension, and osteoporosis but key assumptions on how

closely individuals will follow the pattern on a food pyramid should be

made an appropriate energy level and profile of foods should be

selected.
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Based on twenty-years of research of Willet and Stampfer (2003),

they recommend eating plenty of vegetables and fruits and a

moderate amount of protein-rich foods. They recommend cutting back

on eating refined grains and dairy products to one or two servings a

day. Adherence to the food pyramid can reduce the risk of

cardiovascular disease and incidence of diabetes.

According to Serrano (2015), the Pinggang Pinoy has significant

improvements in lessening the stunted and underweight children in

Western Visayas. The aim of the Pinggang Pinoy is to supplement

other food guides and made as a local version for the people to easily

visualize a meal per day.

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Conceptual Framework

Input

Awareness on Basic Tools in

Nutrition

Food Pyramid
Pinggang Pinoy
Outpu
t

Information
dissemination

Reading Behavior

Nutrition Label
Specific Nutrition
Facts

Figure 1. Schematic Diagram of the Study

The above figures presents the diagram of the survey on the

awareness on use of basic nutrition tools which are the Food Pyramid

and Pinggang Pinoy and determine the reading behavior on nutrition

 20

label and specific nutrition facts. The output would be information

dissemination offering nutritional details to guide the food choices.

THE PROBLEM

Statement of the Problem

The study aimed to assess the awareness of basic nutrition tools

among second year students of Cebu Doctors University.

Specifically, this study sought to determine the following:

1. proportion of the students who are aware of the basic tools in

nutrition on:

1.1 Food Pyramid

1.2 Pinggang Pinoy

2. students reading behavior on:

2.1 Nutrition label

2.2 Specific nutrition facts

3. information dissemination formulated by the researchers based

on the results of the survey.

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Significance of the Study

The study can be of great benefit to the following:

The Consumers will obtain a better comprehensive understanding on

how to choose foods that have a more great value to.

The Students will be able to understand the use of information on the

basic nutrition tools to maintain a healthy lifestyle.

The future researchers will be able to use this study as a guide in their

future studies about the awareness on the use of basic nutrition tools

among adolescents.

Scope and Limitations

This study determined the awareness on the use of basic

nutrition tools specifically the Food Guide Pyramid, Pinggang Pinoy,

and the Nutrition Label. The data of this research focused on the

responses of the second year students of Cebu Doctors' University for

academic year 2016-2017. The study identified the awareness and

behaviors of the respondents based on the questionnaire and propose

information that can improve food selections to have a balance diet.

However, the validity of the result of the study was highly

dependent on the honesty and cooperation of the participants in

 22

answering the questionnaires. This was solved by giving clear and

appropriate instructions and explaining to the respondents the

importance of this research study.

RESEARCH METHODOLOGY

Research Design

The research study utilized the descriptive survey research

design in determining the awareness on the use of basic nutrition tools

and the reading behavior among second year students of Cebu

Doctors University.

Research Environment

The study was conducted in Cebu Doctors University (CDU)

gymnasium. The CDU is a private university located in 1 Dr. P. V.

Larrazabal, Jr. Avenue North Reclamation Mandaue City, Cebu,

Philippines. It was founded in 1975, opening a College of Nursing at

Cebu City. The status of CDU as a university was granted on 2005. By

2007, the school was moved to Mandaue City. It presently has eight

(8) colleges and a graduate school. It is catering mainly to courses

related to the health services field. The Bachelor of Nutrition and

Dietetics is under the Department of Physical Science, College of Arts

and Sciences.
 23

Research Respondents

This study included 212 second year Physical Education (PE)

students who were selected through cluster sampling technique. The

research respondents are currently enrolled in Cebu Doctors

University. The respondents were identified through the records from

the PE office. Out of 26 sections, 6 were randomly selected through

fish-bowl method.

Those who were included in this study are students of Cebu

Doctors University enrolled in Physical Education subject on second

semester for academic year 2016-2017, male and female, and must be

between 13-19 years of age. The questionnaires were distributed on

each selected section. After answering, the researchers checked the

age of each respondent on the questionnaire to determine if there are

students with 20 years of age and above or those who are considered

adult which were excluded in this study.

Research Instruments

The questionnaire contains sixteen (16) questions eliciting

information on knowledge of the basic nutrition tools, nutrition label

reading behavior and specific nutrition facts reading behavior. Item

analysis was used to examine the students responses to individual

test items/questions in order to assess the quality of the items and of

the test as a whole.

 24

The first part of the questionnaire describes the awareness of

food guide pyramid and Pinggang Pinoy. The first two items responses

in terms of yes or no. The second part is the nutrition label reading

behavior and the specific nutrition facts reading behavior which will be

rated from always to never, where zero (0) is never, one (1) is rarely,

two (2) is sometimes, and three (3) is always. A mean score of 0 1.99

indicates low level of awareness, 2.00 2.49 indicates moderate level

of awareness and a score falling from 2.50 3.00 shows high level of

awareness.

Research Procedure

Gathering of Data

Preliminary procedure started with a transmittal letter submitted

to the Dean of the College of Arts and Sciences, asking permission to

conduct the study. The questionnaire was validated by three

registered Nutritionist-Dietitian and a Pilot Testing was scheduled on

another set of respondents that also fits the criteria in order to check

the reliability. On the day of the pilot testing, the researchers gave the

questionnaires to the 100 students. The researchers then tallied the

data collected and passed it to the statistician. The tool was then

proven to be valid and reliable. The researchers will secure the lists of

the PE 13 classes.
 25

On the actual gathering of data, the researchers secured the lists

of the PE students. Cluster sampling was done and the sections were

identified out of the sampling. Another letter was submitted to allow

the participation of the PE 13 students. The researchers explained the

purpose of the study so that the respondents will know what they were

there for. The researchers instructed the students on how to answer

the questionnaires. After answering, the researchers expressed their

gratitude to the respondents for their cooperation. The results were

tabulated, analyzed and interpreted.

Treatment of Data

Frequency distribution was used to determine the proportion of

the students who are aware of the basic tools in nutrition on Food

Pyramid and Pinggang Pinoy. The data was tabulated through a

percentage distribution. Nutrition label and specific nutrition facts

reading behavior was interpreted using the mean and the standard

deviation and presented using frequency distribution. The result of the

mean and standard deviation determined the students reading

behavior on nutrition label and specific nutrition facts.

 26

DEFINITION OF TERMS

Awareness refers to the knowledge of the respondents of the basic

nutrition tools.

Basic Nutrition Tools refers to the valuable tools used to provide

information needed to make a healthy eating choice which includes the

following:

Food Guide Pyramid refers to a pyramid-shaped

diagram that represents a food groups arranged according

to healthy levels of servings to consume per day.

 27

Nutrition Label refers to a panel containing variety of

information of the nutritional value inside on a package of

food.

Pinggang Pinoy- refers to a plate-based food guide

featuring a right proportion of food on a per meal basis

that contains nutrients needed by the body on an average

Filipino.

Nutrition Label Reading Behavior refers to the respondents

reading behavior in Nutrition Facts panel for decision in buying food

products, ingredient lists on food label, serving size on food package

and health claim.

Specific Nutrition Facts Reading Behavior refers to the

respondents reading behavior on the specific nutritional content as a

basis for decision in buying food product.

2.50 3.00 Fully aware (high level of awareness) this

means that one reads the nutrition label and facts most of the time.

2.00 2.49 Aware (moderate level of awareness) it implies

that one reads the nutrition label and facts often times or not at all

times.

0 1.99 Not fully aware (low level of awareness) this means

that one fails to read or does not read the nutrition label and facts.
 28

Chapter 2

PRESENTATION, ANALYSIS and INTERPRETATION OF DATA

 29

The findings of the study are presented, analyzed and

interpreted in this Chapter in 3 sections, namely:

1.) Awareness in Basic Nutrition Tools

1.1 Food Pyramid

1.2 Pinggang Pinoy

2.) Reading Behavior

2.1 Nutrition Label

2.2 Specific Nutrition Facts

3.) Information Dissemination

Awareness in Basic Nutrition Tools

This section presents the data in tabular form with frequency and

percentage distribution.
 30

Table 1.1 presents the proportion of students who are aware of

the Food Guide Pyramid.

Table 1.1

Distributions of Students Who are Aware of the Food Pyramid

n = 212

Responses Frequency Percentage (%)

Yes 201 94.8
No 11 5.2

When the students were asked if they heard about the Food

Guide Pyramid, majority of them comprising 94.8% answered yes while

only 5.2% answered no.

The food guide pyramid is a tool commonly used in the nutrition

education. It has been taught as early on preschoolers. It has become

a visible marketing tool for food industry and it is now seen in

television advertising. It is also often prominently displayed as part of

the food packaging. The consumer awareness on Food Guide Pyramid

has become quite high. It appears to be familiar on most people

nowadays.

Another study of Tuttle (2015) reported that although awareness

and perceived knowledge of the content of the tool is high (100%), the

ability to identify food groups and appropriate number of servings is

low and not consistent with their perceptions. These findings indicate

emphasis for more nutrition education effort.

 31

The findings of the study of Beebe (2010) showed that in

contrast to the low reported usage of the food pyramid by those

students who are aware, students reported a high level of perceived

understanding of the food pyramid. Students who had taken an

introductory nutrition class had higher levels of awareness,

understanding and the reflection of food pyramid in dietary choices.

Table 1.2 presents the proportion of students who are aware of

the Pinggang Pinoy.

Table 1.2

Distributions of Students Who are Aware of the Pinggang Pinoy

n = 212

Responses Frequency Percentage (%)

Yes 124 58.5
No 88 41.5

The results showed that 58.5% of the respondents answered yes

while 41.5% answered no.

Pinggang Pinoy is a simple and practical guideline for making

healthful food choices. It was stated from the Food and Nutrition

Research Institute-Department of Science and Technology (FNRI-DOST)

that it was launched not long time ago on the 24 th of February, 2016

during the 61st Anniversary and Annual Convention of the Nutritionist-

Dietitians Association of the Philippines (NDAP). The result of the study

implies that the coverage of distribution of the information about the

Pinggang Pinoy did not reach to other respondents.

 32

According to the National Nutrition Counsel (NNC), an increase in

nutrition-related public health problems and diseases such as obesity,

high blood pressure, various types of cancers, cardiovascular diseases

and diabetes calls for a need for an individual to be enlightened on

how to use information on nutrition tools such as the Pinggang Pinoy.

Such information can help them choose healthier food choices and how

much to eat per meal. Among the risk factors to non-communicable

diseases are high blood pressure, high concentrations of cholesterol in

the blood, inadequate intake of fruits and vegetables and other fiber-

rich foods, overweight or obesity, physical inactivity and tobacco use.

The food intake of the average Filipino has been changing over the

years in terms of quantity and its quality. Filipinos are eating more fish,

meat, poultry and eggs which are good sources of protein. However,

Filipinos are eating less of fruits and vegetables and the complex

carbohydrates, and more of sugars, fats and oils. This increase can be

attributed to the increased consumption of animal-based foods and the

decline of intake in fruits and vegetable consumption.

Reading Behavior
 33

Table 2.1 presents the result of the students reading behavior on

nutrition label.

Table 2.1

Nutrition Label Reading Behavior

n = 212

Level of Awareness Frequency Percentage (%)

Fully Aware 13 6.1
Aware 37 17.5
Not Fully Aware 162 76.4

The results showed that 76.4% of the respondents are not fully

aware, 17.5% are aware while only 6.1% are fully aware.

On the study of Borra (2006), some people find it useful for

making better food choices, whereas others believe it is too

complicated and should be easier to use. There is therefore room for

more education on various health claims, ingredient list, serving sizes

or the nutrition facts panel as a whole so people can make better

informed choices. According to van der Merwe and Venter (2010),

people spent most of their time buying ready meals. The major reason

for choosing a product was taste, rather than for nutrition and health.

It is possible that participants develop a routine wherein they purchase

a certain pre-packaged food and that they may no longer look at the

nutrition facts panel or other nutrition label information and eventually

develop complacency when shopping. If this is the pattern of purchase

among adolescents, then the future interventions must target these

 34

types of behaviors. There are varieties of options available sold in the

market and ideally, they should be evaluating the nutritional content of

the different food items.

According to the study of Christoph et al., (2016), not caring and

not having time were the top reasons for label nonuse. Making labels

easy to comprehend and including preferred information may

encourage better reading behavior.

The result of the study of Gwantwa (2012) showed that various

circumstances in which respondents purchased pre-packaged foods

without reading the food labels. These included routine on purchasing

familiar foods, time constraints or being in a hurry, purchasing foods in

streets or hen on a travel and when they have trusted the seller of the

food in the market. Low price or discounted foods lead some

respondents to buy prepackaged food labels without consulting the

labels.

The study of Basarir and Sherif (2012), concluded that the

majority of respondents read the information provided on food labels.

One of the most important that were checked by respondents were

expiration date and list of ingredients. The products biotechnology

information, food storage and handling instructions were rarely read by

the respondents. In addition, the older, more educated, and those who

have more children under age of 18 read the food labels more

frequently.
 35

The implication of the research is that respondents rarely engage

with nutrition label. Encouraging people to engage with food labeling

remains a significant challenge. Respondents low level of awareness

may result in information on food labels being pushed down the

hierarchy of importance. There is a need to become more aware of and

educated on this topic so that individuals are able to use this

information when making food purchasing decisions as well as pass the

information on to other consumers. The widespread trend nowadays is

the desire to eat healthy (Perkins, 2013). There is a relationship

between reading food labels, health awareness and lifestyle behavior

and those people who often read food labels were more health-

conscious and are maintaining a healthier lifestyle (Kempen et al.,

2012).

Table 2.2 presents the result of the students reading behavior on

specific nutrition facts.

Table 2.2

Specific Nutrition Facts Reading Behavior

n = 212

Level of Awareness Frequency Percentage (%)

Fully Aware 31 14.6
Aware 58 27.4
Not Fully Aware 123 58.0

Majority of the respondents comprising 58% are not fully aware,

27.4% are aware and only 14.6% are aware of the specific nutrition
 36

facts label. Nutrition Label reading behavior and specific nutrition facts

reading had similar high percentage of respondents not fully aware.

The findings of the study of Mahgoub et al., (2007) determined

the influences of nutrition knowledge on food purchase behavior. The

study suggests that a high percentage of participants use nutrition

knowledge in choosing foods when shopping.

The implication of the research is that respondents as a

consumer demonstrated a low level of awareness of the specific

nutrition facts panel, why this information is important and how

dismissal of certain elements of food labeling may affect individuals.

On the study of Paterson et al., (2003), although most consumers did

view labels, very few consumers viewed every component on any

label. It appears that the majority of respondents did not consider the

products overall nutritional value but concentrated on one nutrient.

Due to the fact that time is a strong issue in everyday life, the

information on the nutrition facts should be simple and easy to read.

The study of Sunelle et al., (2010) stated that the choice of food is

influenced by a number of factors. This includes demographic

characteristics such as age, sex, and educational level, health status as

well as situational factors such as the overall income and the time

constraint. Other factors are the price and taste. Furthermore, the

ability to select food products based on information obtained on its

 37

label requires knowledge and ability to understand and interpret the

information.

The second part of the questionnaire consists of 14 items which

was rated from always to never. These items are divided into two

categories: the nutrition facts reading and the specific nutrition facts

reading behavior. The item analysis was used to examine the

students responses to individual test items in order to assess the

quality of the items and of test as a whole. Each items contribution is

analyzed and assessed. The mean score was obtained and

interpreted.

The following interpretations of the result of the item analysis are

shown in Table 2.3 and Table 2.4.

Table 2.3

Item Analysis and of Nutrition Label Reading Behavior

n = 212

Nutrition Label Reading Behavior

Mea Interpretati

Items n on
Q 3 How often do you use the Nutrition Facts
Not fully
panel (or other part of the food label) when 1.26
aware
deciding to buy a food product?
Q 4 How often do you use the ingredient list on Not fully
1.53
Food Label? aware
Q 5 How often do you use the serving size on Not fully
1.52
Food Package? aware
Q 6 How often do you use the health claim? 1.50 Not fully
 38

aware

The results of the study suggest that the level of nutrition

information awareness among the respondents were relatively low.

The implication is that the study highlights the need to improve

education. In short term, this requires the people to engage in public

campaigns that emphasizes importance of nutrition as part of healthy

eating. For the long term, there is a need to ensure education

becomes an integral part of the curriculum right from the formative

stages of education to secondary. As to the study of Themba (2013),

those who likely use the nutrition information when purchasing food

products are older and highly educated females. This indicates that

lack of knowledge is the main factor that prevents consumers from

using nutrition information followed by lack of interest. People should

be educated regarding the Nutritional labeling so that people can get

benefitted by having a healthy food life style.

Finally, the design of the label which includes the color, symbol

and the text used, plays a central role in communicating the purposed

messages. According to literature, labels are easy to interpret because

of the design or aiding texts (Sandberg, 2013). Production and expiry

dates should also given mandatory importance as it can give an idea to

the customer on which date a product was manufactured and up till

when it should be consumed. This will ensure healthy eating and

reduce the risk of diseases. As low calorie and low cholesterol diet
 39

should be the part of daily life these factors must also be taken in food

packaging. Having knowledge about the calorie content of foods will

motivate and guide a person to consume an appropriate amount of

calories to have a proper weight management (Arsenault, 2016).

Table 2.4

Item Analysis on Specific Nutrition Facts Reading Behavior

n = 212

Specific Nutrition Facts Reading Behavior

Items
When you use the food label as a basis for your Mea Interpretati
decision in buying food product, how often do n on
you check the following:
Not fully
Q 7 Total calories? 1.74
aware

Not fully
Q 8 Calories from Fat? 1.73
aware

Not fully
Q 9 Total Fat? 1.80
aware

Not fully
Q 10 Trans-fat? 1.52
aware
Not fully
1.51
Q 11 Saturated fat? aware
Not fully
Q 12 Cholesterol? 1.81
aware

Not fully
Q 13 Sodium? 1.56
aware
 40

Not fully
1.75
Q 14 Carbohydrates? aware
Not fully
1.66
Q 15 Fiber? aware
Not fully
Q 16 Sugar? 1.83
aware

As shown in Table 2.3, a total of 212 respondents reported to be

not fully aware or having a low level of awareness on the specific

nutrition facts reading behavior.

According to the study of Borra (2006), consumers showed high

awareness of the information on nutrition labels. When aided, they

were most aware of calories (89%), followed by total fat (81%), sodium

(75%), sugars (73%), carbohydrates (72%), saturated fat (71%), and

cholesterol (66%). This ranking provides insight into the relative

importance consumers place on each of these items. When purchasing

food, consumers consider calories (58%) and total fat (56%) first,

followed by sodium and saturated fat (both are 45%), sugars (42%),

cholesterol (39%) and carbohydrates (34%). In all of these categories,

awareness of the information was much greater than use.

To further assist in the understanding of food labels, additional

information, such as explanations of nutritional terms, could be

provided in stores. The terminologies used on food labels have a direct

effect on consumers' food choices (Jacobs, 2009).

Information Dissemination
 41

The researchers designed a brochure (Appendix I-1 and 2)

featuring the basic nutrition tools: the Food Guide Pyramid, Pinggang

Pinoy and the Nutrition Label. This includes its corresponding visual

tools. The information presented is based on the result of the study. It

depicts the importance of each nutrition tools and the list of benefits of

reading and/or using the basic nutrition tools (Food and Nutrition

Research Institute). The information dissemination aimed to increase

the level of awareness of the individuals to use it in making healthy

choices.
 42

Chapter 3

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

The summary of findings, conclusions and recommendations of

the study are presented in this chapter.

The study focused on determining the level of awareness on the

basic nutrition tools. The following were the areas of concern: the

proportion of students who are aware of the basic nutrition tools and

the students reading behavior on nutrition label and specific nutrition

facts.

The researchers used a descriptive research design. The test

consisted of sixteen (16) questions. There are a total of 212

respondents. All were from Physical Education classes, targeting

adolescents. The study was conducted in Cebu Doctors University

gymnasium. The results were then extracted, analyzed and

interpreted.

Summary of Findings
 43

Based on the data presented, interpreted and analyzed in

Chapter 2, the following findings are found out:

1. Almost all had heard or aware of the Food Guide Pyramid. But

almost half of the respondents were not aware of the

Pinggang Pinoy.

2. Students reading behavior on nutrition label and specific

nutrition facts are low among the respondents. Furthermore,

the results of the item analysis showed that all the

respondents are not fully aware on the nutrition label reading

and specific nutrition facts reading behavior.

3. The researchers have prepared a brochure based on the result

of this study. The researchers wished to increase the

awareness on the use of the basic nutrition tools and they

would like to disseminate this information not only to the

respondents but to others as well.

Conclusion

Based on the findings, the following statements of conclusions

are made:

1. Awareness on the Food Guide Pyramid appears to be relatively

high among the respondents.

2. Out of the 212 respondents, more than half of the

respondents were aware on the Pinggang Pinoy.

 44

3. This study has also revealed that awareness and use of the

nutrition label is relatively low among the respondents.

Recommendations

Based on the findings, the researchers would like to recommend

the following:

1. The consumers who buy and prepare foods will be able to

reduce the risk of some diseases by using the information of

the study.

2. The students will be able to use and share the information on

the study and will serve as a guide for making choices that

can affect the long-term health.

 45

3. The future researchers will use this study as a guide and most

importantly, to determine the factors that will influence on the

level of awareness of an individual on the basic nutrition tools.

In the interest of future studies, the researchers would like to

recommend the following:

These findings support the idea that the usage of the students of

the Food Guide Pyramid as a guide for dietary intake should be

included in the study and also report the changes after applying it to

their diets. Efforts should be made to promote the Food Guide Pyramid

in all facets of the education system. Overall, this research showed

that Food Guide Pyramid has the potential to be an effective tool for

teaching nutrition education to college students. This could be

accomplished by including comprehensive nutrition education in all

grade levels, marketing the food pyramid to college students, and

tailoring the information to be most appropriate for college students or

young adults.

As discussed earlier, Pinggang Pinoy is a new nutrition tool. One

possible strategy to increase the awareness on the Pinggang Pinoy

would be the use of the social media to promote it. Social media uses

strategies to market information online using social networking sites.

The popularity of the internet and the increasing utilization of the

internet to find health and nutrition information can help individuals

 46

find accurate, reliable, and scientific based nutrition information like

the Pinggang Pinoy.

Continued research is needed to find ways to increase student

awareness and increase the number of students using the basic

nutrition tools to make better food choices. Future studies should

evaluate avenues to make the nutrition information more accessible.

The researchers also recommend collecting information from

adolescents to ascertain on what aspects of the nutrition facts label

might be unclear. Also to obtain and better understand why the use of

nutrition labels are low in adolescents. For example, to determine if

there is limited provision of nutrition or health education in many

schools that may lead to the lack of awareness on the importance of

reading labels, thus leading to less informed dietary decisions in

selecting foods or maybe to point out the significance of age and

gender to the awareness on the use of basic nutrition tools

Finally, further studies should be conducted to assess ability of

an individual to understand information that is presented on the

nutrition tools.

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Retrieved

From

http://www.cancer.org/healthy/eathealthygetactive/acsguidelines

on nutritionphysicalactivityforcancerprevention/acs-guidelines-

on-nutrition-and-physical-activity-for-cancer-prevention-food-

additives

Bruso, J. (2013). How Can the Information on a Food Label Improve

Your Eating

Habits? SfGate. Retrieved from

http://healthyeating.sfgate.com/can-information-food-label-

improve-eating-habits-4021.html

Online Presentation Slides

Alcaraz, H. S. (2012). Updates on Nutrition Labeling and Claims

Regulations in

the Philippines [Powerpoint Slides]. Retrieved from

http://www.ilsi.org/SEA_Region/Documents/2012%20Nutrition
 59

%20Labeling%20and%20Claims%20(Bangkok,

%20Thailand)/290106%20Helena%20Alcaraz.pdf

Appendix A

Transmittal Letter
 60

Appendix B

Informed Consent Form

Title of Research Study. Awareness on the

Use of Basic Nutrition Tools Among Second Year

Students of

Cebu

Doctors University for

Academic Year 2016-2017

Investigator. Leyson, Francis Ray T., Moriles,

Kim Marie T., Pausanos, Hannah Mae R., &

Quiboyen, Eliza B.

Purpose and

Background. The study seeks to

describe the awareness on the use of the basic

nutrition tools of the students in the hope of

presenting information that may give insight in the promotion of

healthy

lifestyle.
 61

Procedure. If I agree to participate, I will answer the questions about

my awareness on the use of basic nutrition tools in a form of

questionnaire. This will take about 5 minutes.

Benefits. There may be no direct benefit to me from participating in

the study. However, I may find to correct my eating habits and

improve my diet. I will be assessed nutritionally for free.

Risk. I understand this study is a plain data gathering and there is no

risk involved in this study.

Reimbursement. I was informed that there is no money involved in

this study and since this only includes gathering of data that would

only require my presence.

Confidentiality. The results of all the study tests will be discussed

with me in a forum. Except for this disclosure, all information obtained

in this study will be considered confidential and used only for research

purposes. My identity will be kept confidential in so far as the law

allows. The study will be burned after one year.

Questions. LEYSON, FRANCIS RAY T., MORILES, KIM MARIE T., &

PAUSANOS, HANNAH MAE R. the researcher, has discussed this

information with me and offered to answer my questions, I can contact

Quiboyen, Eliza B., the leader of the study at 09236941109.

Right to Refuse or Withdraw. My participation in the study is

entirely voluntary, and I am free to refuse to take part or withdraw at

any time without affecting or jeopardizing my future medical care.

 62

Consent. I agree to participate in this study. I have been given a

copy of this form and had a chance to read it.

Signature of Participant:

____________________________

Date Signed:

____________________________

Signature of Investigator/Witness:

____________________________

Appendix C

Ethical Review Form

 63

APPENDIX D-1

Sample of a Food Label

 64

Source: http://www.organicnation.tv/blog/tag/food-label

APPENDIX D-2

Nutrition Facts Panel

 65

APPENDIX E

Food Guide Pyramid for 13-19 Year Old

 66

Source: FNRI-DOST (http://fnri.dost.gov.ph/index.php/tools-and-

standard/nutritional-guide-pyramid)

APPENDIX F

Pinggang Pinoy (Food Plate Model)

 67

Source: PCHRD-DOST

(http://www.pchrd.dost.gov.ph/index.php/news/library-health-

news/5290-pinggang-pinoy)

Appendix G
 68

Research Locale

Source: Google Map

APPENDIX H
 69

Research Instrument or Questionnaire

Student I.D. No.:___________________ Date: _________________

Age: _________ Sex: _______________

The researcher aims to assess the students awareness on the

use of basic nutrition tools.

Please complete the following questionnaire by placing a check

mark

() on your preferred response.

YES NO

Q 1 Have you heard of

the Food Guide
Pyramid?

Q 2 Have you heard of

the Pinggang Pinoy
which illustrates the
Go, Grow and Glow?

Nutrition Label Reading Behavior

Here is an example of a food label.

This part of the food label is called the

Nutrition Facts panel.

 70

Alway Sometim Rarel Neve

s es y r

Q 3 How often do you use the

Nutrition Facts panel (or other
part of the food label) when
deciding to buy a food
product?

Q 4 How often do you use the

ingredient list on Food Label?

Q 5 How often do you use the

serving size on Food Package?

Q 6 How often do you use the

health claim?

Specific Nutrition Facts Reading Behavior

 71

When you use

the food label as Always Sometime Rarely Never
a basis for your s
decision in
buying food
product, how
often do you
check the
following:

Q 7 Total
calories?

Q 8 Calories from
Fat?

Q 9 Total Fat?

Q 10 Trans-fat?

Q 11 Saturated
fat?

Q 12
Cholesterol?

Q 13 Sodium?

Q 14
Carbohydrates?

Q 15 Fiber?
 72

Q 16 Sugar?

Rubrics for Assessment

Nutrition Label Reading Behavior

3 2 1 0

Always Sometimes Rarely Never

Q 3 How Uses the Uses the Uses the Does not

often do you Nutrition Nutrition nutritional use the
use the Facts panel Facts panel 3- Facts panel Nutrition
Nutrition every time 4 times a once or Facts
Facts panel in selecting week. twice a panel.
when a food week.
deciding to product.
buy a food
product?

Uses the Uses the Uses the Does not

ingredients ingredients ingredients use the
Q 4 How
list on Food list on Food list on Food ingredien
often do you
Label every Label 3-4 Label once ts list on
use the
time in times a week or twice a Food in
ingredients
selecting a in selecting a week in selecting
list on Food
food food product. selecting a a food
Label?
product food product.
product.
 73

Uses the Uses the Uses the Does not

serving size serving size serving size use the
Q 5 How
on food on food on food serving
often do you
package package 3-4 package size on
use the
every time times a week once or food
serving size
in selecting in selecting a twice a package
on Food
a food food product. week in in
Package?
product. selecting a selecting
food a food
product. product.

Uses the Uses the Uses the Does not

health claim health claim health claim use the
Q 6 How
every time 3-4 times a once or health
often do you
in selecting week in twice a claim in
use the
a food selecting a week in selecting
health
product. food product. selecting a a food
claim?
food product.
product.

Specific Nutrition Facts Reading Behavior

When you 3 2 1 0
use the food
label as a
basis for
your decision
in buying Sometime
Always Rarely Never
food product, s
how often do
you check
the
following:
Checks the Checks the Checks the Does not
Q 7 Total total total total check the
calories? calories calories 3-4 calories total
every time times in a once or calories
in selecting week in twice a every time
a food selecting a week in in selecting
 74

product. food selecting a a food

product. food product.
product.
Checks the Checks the Checks the Does not
Q 8 Calories calories calories calories check the
from Fat? from fat from fat 3-4 from fat calories
every time times in a once or from fat
in selecting week in twice a every time
a food selecting a week in in selecting
product. food selecting a a food
product. food product.
product.
Checks the Checks the Checks the Does not
Q 9 Total total fat total fat 3-4 total fat check the
Fat? every time times in a once or total fat
in selecting week in twice a every time
a food selecting a week in selecting
product. food in selecting a food
product. a food product.
product.
Checks the Checks the Checks the Does not
Q 10 Trans- trans-fat trans-fat 3- trans-fat check the
fat? every time 4 times in a once or trans-fat
in selecting week in twice a every time
a food selecting a week in selecting
product. food in selecting a food
product. a food product.
product.
Checks the Checks the Checks the Does not
Q 11 saturated saturated saturated check the
Saturated fat every fat 3-4 fat once or saturated
fat? time in times in a twice a fat every
selecting a week in week in time in
food selecting a selecting a selecting a
product. food food food
product. product. product.
Checks the Checks the Checks the Does not
Q 12 cholesterol cholesterol cholesterol check the
Cholesterol? every time 3-4 times in once or cholesterol
in selecting a week in twice a every time
 75

a food selecting a week in selecting

product. food in selecting a food
product. a food product.
product.
Checks the Checks the Checks the Does not
Q 13 sodium sodium 3-4 sodium check the
Sodium? every time times in a once or sodium
in selecting week in twice a every time
a food selecting a week in selecting
product. food in selecting a food
product. a food product.
product.
Checks the Checks the Checks the Does not
Q 14 carbohydrat carbohydrat carbohydrat check the
Carbohydrat es every es 3-4 es once or carbohydrat
es? time in times in a twice a es every
selecting a week in week in time in
food selecting a selecting a selecting a
product. food food food
product. product. product.
Checks the Checks the Checks the Does not
Q 15 Fiber? fiber every fiber 3-4 fiber once check the
time in times in a or twice a fiber
selecting a week in week in everytime
food selecting a selecting a in selecting
product. food food a food
product. product product
Checks the Checks the Checks the Does not
Q 16 Sugar sugar every sugar 3-4 sugar once check the
time in times a eek or twice a sugar every
selecting a in selecting week in time in
food a food selecting a selecting a
product product. food food
product. product.
 76

APPENDIX I-1

Brochure
 77

APPENDIX I-2
 78

APPENDIX J

Research Budget

EXPENSES COST

Reproduction Materials 1, 144.00

Internet Usage 390.00

Food 574.00

Proposal Fee 950.00

Re-proposal Fee 1, 200.00

Data Analysis 500.00

Oral Defense 1, 732.00

Total: 6, 490.00
Research Oral Data Revising ofProposal Ethical Research
and ProcessData Statistical Screening
of Research
Title Assignment
Forum Defense Collection Paper Hearing Review Activities

2015
Nov
Dec
Jan
b
Fe

r
Ma

r
Ap

y
Ma

June
APPENDIX K

July

2016
g
Au
Time Table of Research Activities

t
Sep

t
Oc

v
No

c
De
79

Jan
 Submission of
Requirement
Final Research
APPENDIX L

Research Documentation
80
 81

CURRICULUM VITAE

Personal Background

Name: Leyson, Francis Ray T.

Address: Bontuyan St., Talamban Cebu city, Cebu

Contact Number: 09231382086

E-mail Address: leysonfrancis@yahoo.com

 82

Educational Background

2000-2006

Elementary Level

Mary Immaculate College, Borbajo St., Cebu City

2006-2010

Secondary Level

Don Bosco Technology Center

Pleasant Homes Subdivision, Buhisan Road, Cebu City

2010- Present

Tertiary Level

Cebu Doctors University

1 Dr. P. Larazzabal Jr. Avenue, North Reclamation Area, Mandaue City,

Cebu

CURRICULUM VITAE

Personal Background

Name: Moriles, Kim Marie T.

Address: Pagsabungan, Mandaue City

Contact Number: 09256674537

E-mail Address: morilesk@yahoo.com

 83

Educational Background

2002-2008

Elementary Level

Sacred Heart School-Ateneo de Cebu

Canduman, Mandaue City

2006-2010

Secondary Level

Sacred Heart School-Ateneo de Cebu

Canduman, Mandaue City

2012- Present

Tertiary Level

Cebu Doctors University

1 Dr. P. V Larrazabal Jr. Avenue, North Reclamation Area, Mandaue City,

Cebu

CURRICULUM VITAE

Personal Background

Name: Pausanos, Hannah Mae R.

Address: 24-D Uytengso St. Sambag 1, Cebu City

Contact Number: 09955152325

 84

Email Address: creed_lady@yahoo.com

Educational Background:

2000-2006

Elementary Level

Mahaplag Central School

Mahaplag, Leyte

2006-2010

Secondary Level

Mahaplag National High School-Lower

San Isidro, Mahaplag, Leyte

2012- Present

Tertiary Level

Cebu Doctors University

1 Dr. P. Larazzabal Jr. Avenue, North Reclamation Area, Mandaue City,

Cebu

CURRICULUM VITAE
 85

Personal Background

Name: Quiboyen, Eliza B.

Address: E-Rosal St., Guizo, Mandaue City, Cebu

Contact Number: 09236941109

E-mail Address: eliza_quiboyen@yahoo.com

Educational Background

2002-2008

Elementary Level

Ferndale International School

ZGV Building II, Poblacion, Gov Alvarez Ave, Zamboanga Sibugay

2008-2012

Secondary Level

Ferndale International School

ZGV Building II, Poblacion, Gov Alvarez Ave, Zamboanga Sibugay

2012- Present

Tertiary Level

Cebu Doctors University

1 Dr. P. Larazzabal Jr. Aveneu, North Reclamation Area, Mandaue City,

Cebu