Students-perception.docx

SENIOR HIGH STUDENTS’ PERCEPTION ABOUT SCHOOL CANTEEN’S PRODUCTS IN MARIVELES NATIONAL SENIOR HIGH SCHOOL – SITIO MABUHAY

Researchers: Jerelyn Maambong Merichen Tangi Aisle Gregorio Kristel De Guia Janine Ocampo

Submitted to: Mr. Fermin Herrera

Chapter 1 THE PROBLEM AND ITS BACKGROUND Introduction According to Kim (2002), adolescents need a balance nutrition intake because their physical development and activity are dramatically increasing. As they go through the process of being a child turning to an adult, their taste and preferences on food changed and prefer luscious and trendy foods which may vary also depending on their gender. A study was conducted in a school district in a rural northeast Ohio showing that food preferences differed between genders and those differences varied among elementary, middle and high schools. The results of the study of Caine-Bish, Scheule (2009) also shows that girls tend to prefer sweet foods and fruit and vegetables, whereas boys like meat, fish and poultry. In the other hand, schools are one of the examples of establishments that endorse healthy foods and help the students to take the appropriate foods they need in everyday activities. Foods that are being sold inside the school play a special role in providing energy on students affecting their performance in curricular and extracurricular activities. Although, school canteens should provide the good nutrition to every student, it is still up to them whether they apply the nutritional practices such as looking into the nutritional value of such foods. This study may be beneficial to students and even to the whole school. The researchers' main objective is to determine the perception of students, especially senior high school students of Mariveles National Senior High School - Sitio Mabuhay about the products sold by the school's canteen.

Statement of the problem The general problem of the study is to determine the perception of senior high school students about the school’s canteen products of Mariveles National Senior High School Sitio Mabuhay. Specifically, the study seeks answers to the following questions: 1. What is the profile of the senior high students in terms of: 1.1 Age; 1.2 Gender; and 1.3 Socio-economic status? 2. How the products in the school canteen being sold in terms of: 2.1 Taste; 2.2 Affordability; and 2.3 Popularity of food? 3. What is the implication of the study to the perception of senior high students in school canteen’s product?

Significance of the study This study is timely relevant and considered as a tool to determine the perception of senior high students in school canteen in Sitio Mabuhay. This study may also have significance in terms of the following: Students. It is also the hope of the study to raise the consciousness of the students about their nutritional behavior. School. The results of the study will hopefully help the school canteen to improve the food that they need to prepare Future Researchers. This study may be useful to other researchers as a guide and a reference in improving the products in every school canteens, as the research provide new directions for further studies that can be explored to this topic.

Scope and Delimitations of the Study This study aims to seek the perception of senior high school students of Mariveles National Senior High School - Sitio Mabuhay about the products of the school's canteen. The aspects looked into products in the school canteen being sold and the factors affecting the willingness of senior high students to buy in school canteen. The subject matter of this study focuses about the business with the senior high school students as the population of the research. The research will also be conducted in school canteen at Mariveles Senior High School in Sitio Mabuhay.

Notes in Chapter 1 This part shows the references of Chapter 1 that the researchers used as a part of the study. Kim H.J., 2002. A study on the satisfaction of high school students for the school food service program. Gyeongbuk, Republic of Korea: School of Mechanical Engineering Graduate School Kumoh National Institute of Technology; Master's thesis. (Date retrieved: December 13, 2017) Caine-Bish N., Scheule B., November 2009. Journal of School Health, Vol 79, No 11. (Date retrieved: December 13, 2017)

CHAPTER II THEORETICAL FRAMEWORK This chapter presents the relevant theories, related literature and studies, conceptual framework, hypothesis and definition of various relevant terms used in the study. Relevant Theories The present study was conceptualized along Leon Festinger (1957) Cognitive Dissonance Theory, Richard Mayer (1990) Anderson (1973) Assimilation theory and Carlsmith and Aronson (1963) Negativity Theory. Festinger’s (1957) Cognitive Dissonance Theory suggests that a person who expected a high-value product and received a low-value product would recognize the disparity and experience a cognitive dissonance. According to this theory, the existence of dissonance produces pressures for its reduction, which could be achieved by adjusting the perceived disparity. This theory holds that "post exposure ratings are primarily a function of the expectation level because the task of recognizing disconfirmation is believed to be psychologically uncomfortable. Next is Anderson’s (1973) Assimilation theory is based on Festinger’s (1957) dissonance theory. Dissonance theory posits that consumers make some kind of cognitive comparison between expectations about the product and the perceived product performance. This view of the consumer post-usage evaluation was introduced into the satisfaction literature in the form of assimilation theory. According to Anderson (1973), consumers seek to avoid dissonance by adjusting perceptions about a given product to

bring it more in line with expectations. Consumers can also reduce the tension resulting from a discrepancy between expectations and product performance either by distorting expectations so that they coincide with perceived product performance or by raising the level of satisfaction by minimizing the relative importance of the disconfirmation experienced. The last theory is Negativity theory developed by Carlsmith and Aronson (1963) suggests that any discrepancy of performance from expectations will disrupt the individual, producing ‘negative energy’. Negative theory has its foundations in the disconfirmation process. Negative theory states that when expectations are strongly held, consumers will respond negatively to any disconfirmation. “Accordingly dissatisfaction will occur if perceived performance is less than expectations or if perceived performance exceeds expectations. The three theories are relevant in the study because this theoretically explains the consumer’s satisfaction about a certain product and the factors that affect the food choice of every consumer. These were the theoretical guides that helped the researchers to comprehensively understand the entire view of the study.

Related Literature In the research of Kigaru et al (2015) children had moderate nutrition knowledge and poor dietary practices, associated with negative dietary attitude. This study recommends activities to raise awareness on the effect of poor dietary practices on obesity and related health risks.

In the study of Shridhar (2014) concluded lack of adequate nutritional knowledge among students. A significant association was found between the study field of students and their nutritional knowledge magnifying the role of education and teaching institutes in shaping the knowledge of young females. The students eating practices raised serious concerns about inadequate intake of proteins by students, emphasizing the need for a practical, relevant and tailored nutrition education programs. According to Bano et al (2013) from the above study it could be concluded that students should pay more attention to nutrition. Since university student will form the main body of families and professionals in every region and every society and they will represent the future parents. The time they spend at college is a golden period for learning and can promote nutrition knowledge, the attitude and practices of students. Therefore, an improvement in the learning environment related to nutrition, need to be emphasized on college campuses. Alakaam (2015) cited that in man, one can be reasonably certain that past experience and attitudes established by them are going to be at least as important as the physiological state of the person, and the sensation elicited by the food. In particular, sociologists consider that experiences in the early years of life (prior to the age of 16 years) are among the strongest controlling factors in food preferences. Brisette (2017) states that gendered beliefs affect men and women’s health habits, including the types of food they choose to eat. The goal of learning about the effect of gender on eating habits and health is to make it easier to make healthy food choices. Gender can be a strategic factor for both sexes.

Gerstel (2009) said that “Once upon a time, real men really didn’t eat quiche.” They did eat prodigious amounts of meat and potatoes: marbled steaks and juicy hamburgers, thick chops and slabs of roast beef and many still do, despite health risks. Great big hunks of bloody flesh, however, have never made most women salivate. Salads with a slice of quiche or slivers of chicken are more appealing or maybe a bowl of fruit. More women than men simply don’t eat any meat at all. Moreover, Manipa et al (2017) stated that the easy availability of food has caused a shift from eating for survival to hewdonic eating. Women, compared to men, have shown to respond differently to food cues in the environment on a behavioral and a neural level, in particular to energy rich (compared to low energy) foods. It has been demonstrated that the right posterior superior temporal sulcus is the only region exhibiting greater activation for high vs. low calorie food choices. In addition, Cheprasov (2013) stated that women are smaller than men. This means women need fewer calories than men, meaning they need to eat less food. If an average woman was to consume the same amount of calories as the average man, she'd be more likely to gain weight. That is why a woman should focus more on consuming nutrient-dense food, like complex carbohydrates, in order to ensure important vitamins and minerals are gained while still eating fewer calories than a man. Although men generally consume more food and thus are less likely to suffer from nutritional deficiencies, there are still plenty of problems associated with this type of diet. Eating too much red meat is known to give guys a lot of trouble with their hearts and arteries. This predisposes a man to a heart attack. Because some men eat a lot of food in general, even for their body size, obesity is a real risk, and this can lead to arthritis, diabetes, and, of

course, heart disease. Thus, just like women, men need to focus on eating the right kinds of calories made up of fruits, vegetables, and whole grains while holding back on grilling every type of meat known to man. According to Archakova (2013) customer satisfaction is simply a convenient phrase to describe the attitudes and feelings that customers hold about an organization. Customer satisfaction and loyalty behaviors are a lead indicator of future organizational performance. Many organizations have failed to use the information generated by the customer surveys to improve satisfaction. This is not because customer satisfaction surveys do not work but because many are based on flawed methods. To support this, the study of Daikh (2015) it is clear that customer satisfaction in today’s dynamic corporate environment is very essential. On the other hand dissatisfaction has been seen as a primary reason for customers’ intentions to switch. Dissatisfied customers are more likely to tell almost ten people their unfortunate experiences with a particular organization. Customer satisfaction highly influences customers’ repurchase intentions. Satisfied customers are most likely to share their experiences with other four or six people around them. Organizations must be able to build and maintain long lasting relationships with customers through satisfying various customer needs and demands which eventually motivates them to continue to do business with the organization on on-going basis. According to Drewnowski (2012) Sensory responses to the taste, smell, and texture of foods help determine food preferences and eating habits. However, sensory responses alone do not predict food consumption. The view that a "sweet tooth" leads to obesity through excess sugar consumption is overly narrow. In reality, there are multiple

links between taste perceptions, taste preferences, food preferences, and food choices and the amount of food consumed. Taste responses are influenced by a range of genetic, physiological, and metabolic variables. The impact of taste factors on food intake further depends on sex and age and is modulated by obesity, eating disorders, and other pathologies of eating behavior. Food preferences and food choices of populations are further linked to attitudinal, social, and--probably most important--economic variables such as income. Nutrition education and intervention strategies aimed at improving population diets ought to consider sensory pleasure response to foods, in addition to a wide range of demographic and sociocultural variables. Moreover, Fleming (2013) cited that along with environmental and cultural factors affecting our food choices, there is evidence that genetic makeup influences how we experience taste. The basic tastes of sweet, sour, salty, bitter and umami are detected when chemicals that produce those tastes bind with certain receptors on our tongues. We all have different amounts of these various receptors, depending on our DNA, and research has shown that sensitivity to one particular bitter compound (which is easy to measure, and is a marker of overall taste sensitivity) varies wildly between different countries. In some parts of Asia, South America and Africa, as much as 85% of native populations are highly sensitive tasters. Ethnic Europeans sit at the lower end of the scale. The article of Doctor Bellisle (2006), the influence of palatability on appetite and food intake in humans has been investigated in several studies. There is an increase in food intake as palatability increases, but the effect of palatability on appetite in the period following consumption is unclear.

The article of McCrickered and Forde (2016) explains that sensory experience of eating is an important determinant of food intake control, often attributed to the positive hedonic response associated with certain sensory cues. However, palatability is just one aspect of the sensory experience. Sensory cues based on a food's sight, smell, taste and texture are operational before, during and after an eating event. According to Wyse (2016) current pricing may not encourage the purchasing of healthy main-meal items by and for students. Further investigation of pricing strategies that enhance the public health benefit of existing school canteen policies and practices are warranted. Green, et al (2013) cited that Food prices are a primary determinant of consumption patterns, and high food prices may have important negative effects on nutritional status and health, especially among poor people. According to De Irala-Estevez et al (2009) there is no doubt that the cost of food is a primary determinant of food choice. Whether cost is prohibitive depends fundamentally on a person's income and socio-economic status. Low-income groups have a greater tendency to consume unbalanced diets and in particular have low intakes of fruit and vegetables. However, access to more money does not automatically equate to a better quality diet but the range of foods from which one can choose should increase. Rezitis and Sassi (2009) stated in their research that commodity food prices have surged upwards in dramatic fashion in recent years after several decades of relative stability and low levels.

Melia (2011) cited that trends in the wider food and beverage industry and provides insights into the trends that are most likely to influence future business success. According to an article of FleishmanHillard (2014), the latest nutrition and shopping trends directly influence consumers’ food choices and purchasing patterns. Additionally, the surge of social networking has a definite impact on consumer food choices. Food companies, retailers, and nutrition experts are using resources like blogs, recipe networks, apps and social media platforms to communicate nutrition messages to the public. More and more dietitians are relying on consumer influencers and social media to weigh in on nutrition trends and encourage the public to make healthier food choices. As shown in international reports based on cross-sectional data from the Health Behaviour in School-aged Children (HBSC) collected in the time period 1997–2010 many adolescents in Western countries do not include fruit in their everyday diet. Further, the overall prevalence of adolescents reporting daily intake of sugar-sweetened soft drinks is high. The article of Narine and Badrine (2008) examined the reasons why consumers in Trinidad, West Indies ate outside their household and the influential factors which affected their food choices. The study population comprised 120 respondents randomly chosen from different areas in Trinidad, West Indies. From the structured questionnaire, most consumers (90.0%) considered “eating out” as “food consumed away from home either in a commercial institution or at someone else's home.”

Also, the article of Kearney (2010), furtherly explains that popularity of food is indeed one of the factors of the adolescents in their food choices.

Related Study According to Australian Government Repatriation Medical Authority (2015) physiological factors including age affect food consumption. Exposure (familiarity) to the food characteristics plays a role in food preferences. Studies in infants, young children and adults indicate that food preference is a direct function of exposure frequency. The resemblance of food preferences of college students to those of their parents was found to be related to imitation and frequency of exposure. According to the study of Sachverständigenrat (2011), changing age composition of the population not only affects pension and social security systems but also the infrastructure, housing market, available workforce and consumption patterns. In the study of Bargiota, Delizona, Tsitouras, and Koukoulis (2013), a random sample of adolescents living in a Greek rural area (n=382) aged 12-18 years were individually interviewed. Food consumption was assessed by a semi-quantitative foodfrequency questionnaire and adherence to the Mediterranean diet was evaluated using the KIDMED questionnaire. Information was collected regarding self-perceived body size, dieting, dietary knowledge, parental control, meal and snack frequency, eating out of home, eating takeaways and precooked meals, eating from the school canteen. The result, body image concerns, dieting, education about food, parental control, maternal education level and eating with family and peers are factors that were found to affect food choices

in this group of Greek adolescents. The adherence to the Mediterranean diet was low (KIDMED index was 4.5±2.7). Regular family meals at home were frequent in this group and 99% of the adolescents ate lunch daily at home. Eating out with peers and eating from the school canteen was related with higher consumption of ‘junk type of food’. Girls and younger adolescents and those whose mothers had a higher education level seem to make healthier choices. Using a food frequency questionnaire, Paniagua, et al (2014) conducted a study about food consumption patterns among adolescnts. The adolescent's age/gender, parents' studies/occupation and school's location/type were included. The population sample was composed of 1,095 adolescents in sixth grade at primary schools from an Andalusian region. They were chosen by polietapic random sampling that distinguished between public/private and capital/provincial schools. The mean age is 11.45 (SD: 0.59). The intake of dairy products (only two-thirds taken daily), pasta, fruit and vegetables (daily consumption of 30%) is deficient. Sixty-four point five percent consume legumes weekly. Fish consumption is equal to meat, with a preference for poultry. More than half consume red meat daily. Olive oil is preferred. The intake of "empty calories" (fast food, candies, soft drink) is high. Through multivariate analysis the existence of clusters of healthy and unhealthy foods, related to the social status of the parents and the type of school, is proved. According to the study of Mahreen et al. (2010) also found that girls students got comparatively less pocket money than boy students. Girls bought food items more often than boys. Also savings of girl students were less than boy students on average.

According to the study of Foster (2012) shows that there were differences in food choices between girls and boys in this UK secondary school. It was found that there were gender influences on breakfast skipping, starch consumption and high fat/sugar consumption. Females were more likely to skip breakfast on at least one day of the study and males consumed more portions of starchy and high fat/sugar foods. Only in starchy food consumption was there an age-related effect, but this did not interact with the influence of gender. In the study of Missagia et al (2012) women have a heightened concern about their physical and personal appearance than men. Further, although price is an important motive for food choice for both genders, only women compare the prices of food products before buying them. When social interactions in the food context are considered, women seem to give more importance to this aspect than men. Concerning healthy eating, women tend to have a healthier eating behavior than men do, what can be seen through the higher scores given by women to all the items related to healthy eating. According to the study of Oliviera et al (2013) women being more complied with dietary guidelines, spending more time comparing prices and caring more about appearance; choosing products that make them look good. In addition, men seem to care more about their general healthiness and, even though they spend less time comparing prices, they value products being cheap more than women do. Both men and women reported that they eat foods that “keep them healthy”, so it was a motive for food choice for both genders. When social interactions in the food context are considered, women seem to give more importance to this aspect than men. However, concerning healthy eating, the analysis showed that women tend to have healthier eating behavior than men

do. Thus, there seems to be a divergence between motives for food choice and healthy eating behavior. The main difference between genders is the way they interpret healthiness as a motive for food choice. While men find important that the products they eat keep them healthy, women consider more important the fact that they are nutritious. This can be explained by the fact that women are more concerned with nutritional facts of food products. According to study of Wolfgang Ahrens (2015), culture and age are important determinants of taste preferences in pre-adolescent children. It shows that objectively measured taste preferences are associated with the weight status of primary school children across varying food cultures. Ahrens hypothesize that this association is meditated by an unfavorable food choice as a food pattern characterized by sweet and fatty foods is associated with excess weight gain in these children. In a study, Woo and Lee (2013) also found that senses are important in children’s food choices, especially taste and smell. Also, according to the article of Murimi, McDonald, and Chrisman (2016), the appearance of the food is an important factor if the students are going to taste the food. Taste is one of the factors that should be considered to ensure that the students will support the foods offered. To further support this, the research of Deliens et al. BMC Public Health (2014), ‘taste’ is an important factor influencing their food choices. Taste can make students eat unhealthy. However, it can help them make healthy choices as well: “I choose to eat fruit because I like fruit”. While, the research of Lanfer (2012) and Lissner (2012) indicated that fat and sweet taste preferences are related to weight status in European children across regions with varying food cultures. Independent of survey center, age, sex,

parental education and parental BMI, overweight including obesity was positively associated with fat preference and sweet preference. Girls but not boys with a combined preference for fat and sweet had an especially high probability of being overweight or obese. According to the study of French (2009) price reduction strategies promote the choice of targeted foods by lowering their cost relative to alternative food choices. Two community-based intervention studies used price reductions to promote the increased purchase of targeted foods. The first study examined lower prices and point-of-purchase promotion on sales of lower fat vending machine snacks in 12 work sites and 12 secondary schools. Price reductions of 10%, 25% and 50% on lower fat snacks resulted in an increase in sales of 9%, 39% and 93%, respectively, compared with usual price conditions. The second study examined the impact of a 50% price reduction on fresh fruit and baby carrots in two secondary school cafeterias. Compared with usual price conditions, price reductions resulted in a four-fold increase in fresh fruit sales and a twofold increase in baby carrot sales. Both studies demonstrate that price reductions are an effective strategy to increase the purchase of more healthful foods in community-based settings such as work sites and schools. Results were generalizable across various food types and populations. Reducing prices on healthful foods is a public health strategy that should be implemented through policy initiatives and industry collaborations. In the study of Andreyeva (2010), price elasticities for foods and nonalcoholic beverages ranged from 0.27 to 0.81 (absolute values), with food away from home, soft drinks, juice, and meats being most responsive to price changes (0.7–0.8). As an example, a 10% increase in soft drink prices should reduce consumption by 8% to 10%.

Studies estimating price effects on substitutions from unhealthy to healthy food and price responsiveness among at-risk populations are particularly needed. In the study of Popkin et al (2011), about Environmental Influences on Food Choices, Physical Activity and Energy Balance stated that price plays an important role for a particular person to choose what kind of food they eat. This is because when the person is on a tight budget, the taste of the food is not important compared to its price. According to Ward et. al (2012), affordability was a significant issue for adolescents on low allowance in comparison to high-allowance adolescents. The food security and obesity literature, referred to earlier in this paper, points to the same associations, where lack of income is a barrier to purchasing healthy foods and correlated with overweight and obesity. The findings arising from this study solidify the link between income and cost resulting in “food stress” for people on low incomes. When linked to “housing stress,” it could be argued that people will scrimp on the more expensive healthy foods and spend more on the cheaper, often energy dense nutrient poor foods. Overall, this study has provided a valuable insight into the links between food cost and income and therefore food affordability. According to Lin (2011), students were influenced by informational influence such as ads, parents and friends, and magazine when choosing the food they eat. Wansink, et al (2010) also said that using familiar and attractive words when naming foods enhances opportunity of the food to be chosen. In the study of Majabadi et al (2016) shows that the number of factors promoting fast-food consumption appeared to be more than the inhibiting factors and that the

diverse factors at the individual and social level influenced fast-food consumption among adolescents. According to the results of the study of Fismen, Smith, Trosheim, ans Samdal (2014), the analyses indicated an overall positive trend in food habits among adolescents in Norway. Students were more likely to consume fruit (OR 1.76, CI 1.61-1.92) and vegetables (OR 1.51, CI 1.37-1.66) daily in 2005 as compared to 2001, and were less likely to consume sweets (OR 0.58, CI 0.51-0.66 resp. OR 0.77, CI 0.67-0.90) and soft drink (OR 0.55, CI 0.49-0.62 resp. OR 0.84, CI 0.73-0.96) daily when comparing, respectively, 2005 with 2001 and 2009 with 2005. Across all survey years, students with higher SES were more likely to eat fruit (OR 1.47, CI 1.32-1.65) and vegetables (OR 1.40, CI 1.24-1.58) daily than did students with lower SES.

CONCEPTUAL FRAMEWORK The study is conceptualized by considering the research paradigm shown in Figure1. The paradigm adapts the input-output-process scheme. The input factors are the demographic profile of the respondents and perceptions of the Senior High students about the school canteen’s product. The process on the other hand, are the methods that we used in gathering information such as survey questionnaire to needs assessment, observation, documentary analysis and photo and video production and assessment. The output box represents the researchers’ would-be contribution to the students, teachers and School of Mariveles National Senior High School- Sitio Mabuhay.

INPUT Demographic profile of the students  

Age Gender

PROCESS

OUTPUT

Expert Analysis Survey (Needs Assessment)

Senior High Student’s Perception about

Perceptions of the Senior High students about the school canteen’s product   

Taste Food pricing Popularity of the food

School Canteen’s Documentary Analysis Products in Mariveles Senior High School – Sitio Mabuhay

HYPOTHESIS OF THE STUDY There is no significant benefit gained in conducting a research about Senior High Students’ Perception about School Canteen’s Products In Mariveles National Senior High School – Sitio Mabuhay.

Definition of Terms Disparity - a great difference Discrepancy - a lack of compatibility Elicited - evoke or draw out (a response, answer, or fact) from someone in reaction to one's own actions or questions Hedonic - relating to or considered in terms of pleasant (or unpleasant) sensations Hypothesize - put (something) forward as a hypothesis Paradigm - a model Predispose - make someone liable or inclined to a specified attitude, action, or condition Prodigious - remarkably or impressively great in extent, size, or degree Quiche - a baked flan or tart with a savory filling thickened with eggs Salivate - secrete saliva, especially in anticipation of food Sulcus - a groove or furrow, especially one on the surface of the brain

Notes in Chapter II This part shows the references of Chapter 2 that the researchers used as a part of the study. Kigaru DM, Loechl C, Moleah T, Macharia-Muti CW, and Ndungu ZW, (2015). Nutrition knowledge, attitude and practices among urban primary school children in Nairobi City, Kenya: a KAP study. BMC Nutrition 1:44. Date Retrieved: January 18, 2018 Shridhar K, Dhillon PK, Ebrahim S, Bowen L, Kinra S, Bharathi AV, Prabhakaran D, Reddy KS, (2014). Nutritional profile of Indian vegetarian diets – the Indian Migration Study (IMS). Nutr J. 13: 55. Date Retrieved: January 16, 2018 Bano R, AlShammari E, Fatima SB, AlShammari NA, (2013), A comparative study of Knowledge, Attitude, Practice of nutrition and non-nutrition student towards a balanced diet in Hail University. Date Retrieved: January 17, 2018 Alakaam AA, Castellanos DC, Bodvio J, Harrison L, (2015). The Factors That Influence Dietary Habits Among International Students in the United States. Journal of International Students Volume 5, Issue 2, pp. 104-120. Date Retrieved: January 13, 2018 Brissette C. (2017), Gender affects what we eat and our health. Retrieved from: http://www.journalgazette.net/food/Gender-affects-what-we-eat-and-our-health17473468. Date Retrieved: January 18, 2018

Gerstel J. (2009), Gender plays key role in food choices. Retrieved from: https://www.thestar.com/life/health_wellness/nutrition/2009/03/05/gender_plays_key _role_in_food_choices.html. Date Retrieved: January 17, 2018 Manippa V, Padulo C, Van der Laan LN, Brancucci A, (2017). Gender Differences in Food Choice: Effects of Superior Temporal Sulcus Stimulation. Front Hum Neurosci. 2017; 11: 597. Date Retrieved: January 15, 2018 Archakova A, (2013), Service Quality and Customer Satisfaction. Case study: Company X. Date Retrieved: January 08, 2018 Daikh J, (2015) A Research Proposal: The Relationship between Customer Satisfaction and Consumer Loyalty. Retrieved from: [email protected]. Date Retrieved: January 15, 2018 Drewnowski A, (2012), Food choices and diet costs: An economic analysis. Date Retrieved: January 19, 2018 Fleming A, (2013) The geography of taste: how our food preferences are formed. Retrieved

from:

https://www.google.com.ph/amp/s/amp.theguardian.com/lifeandstyle/wordofmouth/2 013/sep/03/geography-taste-how-food-preferences-formed. Date Retrieved: January 19, 2018 Bellisle

F,

(2006).

The

determinants

of

food

choice.

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from:

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CHAPTER III

METHODS OF RESEARCH

This chapter presents the methods of research that will be utilized in the collection, analysis and interpretation of the data related to the study. Specifically, it includes methods and techniques of the study, population and sample, research instruments, construction and validation of the instruments, and data gathering procedures.

Methods and Techniques of the Study The researcher used the descriptive design- development research method in this study. The research method determined the perception of senior high school students about school’s canteen products in Mariveles National Senior High School Sitio Mabuhay and how it is related to other variables.

Population and Sample of the Study

The respondents of the study were composed of senior high school students from different strands in Mariveles National Senior High School Sitio Mabuhay. The sampling technique used in this study was Purposive sampling. Purposive or purposeful sampling participants are selected or sought after based on pre-selected criteria based on the research question. The sample size may be predetermined or based on theoretical saturation, which is the point at which the newly collected no longer provides additional insights. This sampling technique was used because of limited time and availability of respondents.

Research Instruments In gathering admissible data in this study, the researcher used survey questionnaires to measure responses. According to McLeod (2018) a questionnaire is a research instrument consisting of a series of questions for the purpose of gathering information from respondents. Questionnaires can be thought of as a kind of written interview. They can be carried out face to face, by telephone, computer or post. Questionnaires provide a relatively cheap, quick and efficient way of obtaining large amounts of information from a large sample of people. Data can be collected relatively quickly because the researcher would not need to be present when the questionnaires were completed. This is useful for large populations when interviews would be impractical. A questionnaire that determined the perceptions of senior high school students in Mariveles National Senior High School Sitio Mabuhay was developed, after a critical and comprehensive review of literature. This questionnaire covered perception of senior high school students in certain areas such as availability of nutritional foods being sold in the school’s canteen, foods that the students prefer to buy, and factors affecting the food choice of the students. Validation of the Instrument The questionnaires were adopted by Gabor (2015). Selected senior high school students in Mariveles National Senior High School Sitio Mabuhay were asked to answer the prepared survey questionnaire for piloting. After the piloting, the possible difficulties

in the questionnaires were addressed and revised to come up into the final results of the study. The final draft of the questionnaire was subjected to a dry run of 10 students as sample respondents. After they had filled up the copies they were interviewed by the researcher to find out their assessment of the questionnaire. They were asked if all the items were clear to them; if the number of item were adequate enough to collect data about school’s canteen products; if the questions were interesting; if all the items were objective and relevant to the research problem. After finding that the responses were indicative of the clarity of items included, the questionnaire was finally reproduced and distributed to the actual respondents. Data Gathering Procedures In order to start floating the questionnaires, the researcher secured permits to concern officials at Mariveles National Senior High School Sitio. After securing the necessary permit, a letter was sent to the principals of Mariveles National Senior High School Sitio Mabuhay to inform them of the intention of the researcher to conduct study among their students. After gaining permissions from target school, the researcher personally visited MNSHS-Sitio Mabuhay to conduct the survey. It was during the floating of the questionnaire that the observations and unstructured interview were conducted with the respondents. The unstructured interview focused mainly on questions such as (1) Do you usually buy in the school canteen? How often?; (2) What kinds of foods do you buy and how did you decided to come up in the decision to buy it?; (3) What are the difficulties

you encountered in buying foods in the school canteen; and (4) What are your suggestions in improving the foods to be sold in the school canteen?. The results of the interview were recorded and noted down and was utilized to triangulate the results of the study. The survey-questionnaires were retrieved from senior high students in MNSHSSitio Mabuhay, the data was tabulated, analyzed and interpreted using appropriate statistical tools. The statistics were conducted entirely by the assistance of our Practical Research teacher. Statistical Treatment of Data To describe the profile of the respondents, cross tabulation of personal variables was utilized. The arithmetic mean and the standard deviation of the performance of the respondents in each group before and after the instruction were computed.

Weighted Mean

In determining the perceptions of senior high school students in Mariveles National Senior High School Sitio Mabuhay, the Likert’s 5-point scale was adopted. The mean of the responses for each item in the questionnaire were computed and analyzed using the weighted means for a valid and reliable interpretation of data. To determine the corresponding descriptive equivalent, the responses of the respondents were quantified using the scale below:

SCALE OF MEANS

5

4.50 – 5.00

Highly Complied

DESCRIPTIVE EQUIVALENT

Complied the key indicator 100% of the time as shown with the required elements

4

3.50 – 4.49

Fully Complied

Complied the key indicator 75% of the time as shown with the required elements

3

2.50 – 3.49

Complied

Complied the key indicator 50% of the time as shown with the required elements

2

1.50 – 2.49

Partially Complied Complied the key indicator 25% of the time as shown with the required element

1

1.00 – 1.49

Not Complied

Did not comply with the required elements at all.