Nutrition and Dietetics and Hotel and Restaurant Management

Nutritional Status Assessment of the College Faculty

in the University of the Immaculate Conception,
Main Campus, Davao City
Jayvee Grace Gambong, Mae Anne Gomiega, Jessie Ann Rulida
ND 2011

T
he study obtained the results from the responses of the college
faculty in the University of the Immaculate Conception (UIC),
Main Campus. The respondents were given survey questionnaires
in which they checked the choices that correspond to their answers.
They underwent anthropometric (height, weight, and BMI), clinical
and dietary assessments. The study aimed at finding a perfect nutrition
program to be implemented in order for the faculty to be aware whether
their body weight is normal. Moreover, if the program suggested would
be successfully implemented, the faculty members would be able to
improve their eating habits. Also, they would be knowledgeable in
choosing nutritious foods that they should take.

The Turmeric Candy: Product Development,

Acceptability Level and Nutrient Content
Cielo Alfeche, Milliza Jane De Vera, Ma. Josyle Ruelo
ND 2011

T
he study measured the acceptability and nutritional content
of the turmeric candy. It aimed to answer the following
questions: (1) What is the acceptability level of Product A
and Product B Turmeric candies in terms of appearance, flavor, and
kinesthetic attributes. (2) Are there significant differences in the overall
acceptability of Product A and Product B in terms of appearance,
flavor, and kinesthetic attributes. (3) What are the nutrient contents
of Product A and Product B turmeric candies in terms of: ash, calorie,
carbohydrates, crude fats, crude fiber, crude protein, moisture. (4) Do
Product A and Product B contain curcumin?

2•The Banquet University of the Immaculate Conception

 Nutrition and Dietetics and Hotel and Restaurant Management

This study used universal sampling technique which involved one

hundred twenty seven (127) students of the Nursing Department of
the University of the Immaculate Conception (UIC). Respondents were
given guided response type questionnaires. Percentage and overall
acceptability level were measured with the use of hedonic scale to
answer statements 1 and 2. The two products, Product A and Product B,
underwent biochemical analysis to determine their nutrient contents.
The survey showed that respondents preferred Product B. Based on
t-test, there is a significant difference between the products in terms of
acceptability affecting the preference of the respondents.

The Breakfast Habits and Nutritional Status

of the High School Students of the
University of the Immaculate Conception
Ratchil A. Amper, War Queen D. Apanto, Melody E. Lumba,
Maris Christine L. Suello
ND 2011

T
he study involved ninety three (93) high school students of the
University of the Immaculate Conception. Through random
sampling, the respondents were given survey questionnaires to
evaluate their breakfast eating habits. They were also assessed using
anthropometry involving heights and weights to determine their
nutritional status using Body Mass Index (BMI) formula. The study
aimed to determine the breakfast habits and nutritional status of the
respondents and the significant relationship between these variables. It
also sought to identify whether there is a significant difference between
a respondent’s gender, age, year level, and financial status in terms of
the regularity of eating breakfast. The result showed that in nutritional
status, majority of the respondents have normal weights (65.6%) while
the number of overweight respondents is only 8.6%. The obese is 1.1%.
The overall data showed that vegetables are seldom eaten by the high
school students regardless of year levels, gender, age, and financial
status. Fruit, milk and meat are often consumed while rice is always

University of the Immaculate Conception The Banquet•3