Page | 1
Assessment on the Quality and Safety of food among students of Aldersgate College
S.Y 2019-2020: A Basis for a Healthier School Food Environment Intervention
A Research Paper
Presented to the
Faculty of the Senior High School
Aldersgate College
Solano, Nueva Vizcaya
In Partial Fulfillment
of the Requirements in
Practical Research 1
Harry Ramos
Dayrille Althea Yalung
Maevid Senial
Jennifer Decoro
Cleiann Ambros
Page | 2
ABSTRACT
The school food environment-including when and where children obtain food and
the types of options available during the school day-plays an important role in children's
consumption patterns.
The environment can exert a strong influence on people's food decisions. In order to
facilitate students to make more healthy food choices and to develop healthy eating
habits, it is important that the school food environment is healthy.
Page | 3
ACKNOWLEDGEMENT
First of all thank you to our research instructor Ms. MethozelaIligan who guided and help us from the
beginning till the end of our quantitative research journey. To the students of Aldersgate College who is
very considerate and kind in answering the survey given to them. Lastly to our statistician no other than Sir.
Flores who contributed the most important part of our quantitative research the one who gives us the
formula on how to asses the quality and safety of Aldersgate College students.
Page | 4
CHAPTER I
THE PROBLEM AND ITS BACKGROUND
Introduction
The prevalence of overweight continues to grow, and many teenagers have an
unhealthy food pattern containing too much saturated fats, sugars, and a lack of dietary
fibre The fact that students spend many hours at school each day, including lunchtime,
causes the school environment to be an important out of home setting where children
consume at least one main meal a day.
In this paper, we will first elaborate on why it is important to offer healthy food in
school cafeterias and then introduce the Healthy School Canteen programme, an
intervention that is aimed at making the school food environment healthier.
In addition, schools are increasingly indicated as key settings for interventions related
to healthy eating. Health promotion in schools is worth the effort, because it can
contribute to healthier behaviour in pupils, higher academic achievements, and a
reduction in school drop-out levels
Page | 5
Research Paradigm
Process
Identify the
Problem
Adapt a
Input questionnaire Output
Letter of
Gender Assessed on the
Intent
Age Quality and Safety of
Collect Data food among students
Grade level Analyze and of Aldersgate College
Interpret Data
Report and
Evaluate
Research
Figure 1. Assessment on the Quality and Safety of food among students of
Aldersgate College S.Y 2019-2020: A Basis for a Healthier School Food
Environment Intervention
As independent variables the gender, age and grade level are given on the part of the respondent
canteen workers of Aldersgate College. The dependent variable - School Food Environment Intervention
identified through a conduct of a descriptive survey.
Page | 6
Statement of the Problem
This research will be conducted by the researchers to study and analyze how the
students of Aldersgate College S. Y 2019- 2020 Solano, Nueva Vizcaya Assessed on the
Quality and Safety of food among. The researchers sought to answer the following:
1.What is the profile of the respondents in terms of:
A. Gender
B.Age
C. Grade level
2.What is the level of food safety and hygiene knowledge on food safety awareness?
3.Is there a significant difference between the food safety and School food
environment intervention when grouped according to variables?
Page | 7
Statement of Hypothesis
There is no significant difference between the food safety and School food
environment intervention when grouped according to variables?
Significance of the Study
All students of Aldersgate College.
This study will help them realize the importance of food safety and hygiene in
their everyday life.
Parents
This study will help parents understand the safety of food status of the school
where they had enrolled their children
Future researchers.
This study will open an entry point for future researchers who would want to
deal with the same research topic and will allow them to further explore what may not
have been seen by the herein researchers.
Scope and Delimitation
This study covers the assessment of food safety and School environment intervention
and confines itself to the students of Aldersgate College, Solano , Nueva Vizcaya.
Definition of Terms
Page | 8
FOOD SAFETY- handling, preparing and storing food in a way to best reduce the risk
of individuals becoming sick from foodborne illnesses.
Intervention - the action or process of intervening.
The school food environment - refers to all the spaces, infrastructure and conditions
inside and around the school premises where food is available, obtained, purchased
and/or consumed
Students- a person who is studying at a school or college.
Page | 9
CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES
Food safety in the food market is one of the key areas of focus in public health, because it
affects people of every age, race, gender, and income level around the world. The local
and international food marketing continues to have significant impacts on food safety and
health of the public. Food supply chains now cross multiple national borders which
increase the internationalization of health risks. This systematic review of literature was,
therefore, conducted to identify common public health risks related to food safety issues
in the food market. This review provides evidence to improve food safety in the food
market using risk-based food safety strategies. Healthcare providers, researchers, and
policy makers may use the results of this systematic literature review to protect the public
from undue health effects due to consumption of foods with poor quality and safety. Food
safety is an important issue that affects all of the World’s people.
Many countries throughout the world are increasingly interdependent on the availability
of their food supply and on its safety. Hence, people all over the world increasingly value
food safety; food production should be done safely to maximize public health gains and
environmental benefits. Food safety deals with
safeguarding the food supply chain from the introduction, growth, or survival of
Page | 10
hazardous microbial and chemical agents. Unsafe food containing harmful bacteria,
viruses, parasites, or chemical substances causes more than 200 diseases—ranging from
diarrhea to cancers. An estimated 600 million in the world fall ill after eating
contaminated food and 420,000 die every year, resulting in the loss of 33 million
disability adjusted life years (DALYs). Children under 5 years of age carry 40% of the
food borne disease burden, with 125,000 deaths every year. Diarrheal diseases are the
most common illnesses resulting from the consumption of contaminated food, causing
550 million people to fall ill and 230,000 deaths every year. Food safety is being
challenged nowadays by the global dimensions of food supply chains. Foods in the
international market may be frauded as different parties such as manufacturers, co-
packers, distributors, and others along the chain of distribution involve in the national or
international trade [6–8].
Synthesis
Chapter identifies the relevant and related literature on the key concepts for the food
safety knowledge and practices. This study includes research that have been conducted
on food safety in general, and those that have been conducted with urban and rural
respondents. It gives a detailed review of the published literature related to awareness of
food safety knowledge and practices of students . It shows that majority of consumers do
not understand the crucial role of food safety regulations in healthy living. The literature
review also explores rural consumers’ food safety perception and knowledge . Thus,
knowledge, skills, and attitudes are needed to maintain higher and quality productivity
of school food environment intervention.
Page | 11
CHAPTER III
METHODOLOGY
Research Design
This study uses the Descriptive survey method. The survey is a method of
gathering information from a sample of a particular person of interest. Here, each
students of Aldersgate College has a chance of being selected as subject. The researchers
formulated questions pertaining to the assessment of food safety and the School Food
Environment intervention . Through the design, the researchers are able to gather
information that provides unbiased representation of the target population.
Research Locale
This study was conducted in Aldersgate College, Solano Nueva Vizcaya
Philippines.
Description of Respondents
The respondents are students of Aldersgate College S.Y 2019-2020.
Page | 12
Research Instrument
For this study, the researchers floated questionnaires which contain ml
statements for which the respondents shall put a check as to whether he or she agree or
disagree to such a premise.
Description of Questionnaire
For this study, the researchers floated questionnaires which contain 5 statements
for which the respondents shall put a check as to whether he or she agree or disagree to
such a premise.
Data gathering procedure
Researcher’s adopted questionnaires describes all about what are the students
know about food safety in their School Food Environment intervention.
Approval
The researchers asked for approval from the research adviser to know whether
or not their study will be accepted and checked if there are corrections to be made before
conducting the research.
Questionnaire
Upon approval of the study, the researchers started working on their
questionnaire. Floated to all students of Aldersgate College Sy. 2019- 2020 in the locale.
Data Analysis
Data gathered in the survey will be tallied and shall be the basis for the
researchers’ analysis.
Statistical Treatment of Data
Page | 13
Data gathered in the survey will be tallied and shall be the basis for the
researchers’ analysis. That is illustrative figures shall reflect the assessment of Food
safety and School Food Environment Intervention of Aldersgate College inclusive of the
difference of the results vis-a viz the their profiles in terms of Gender , Age , and grade
level.
Ethical Treatment of Data
The researchers adhere to the principles and values on which human rights
and personal data protection laws are based. The same vows to be honest, genuine and
transparency in data management . As such the researchers are geared towards total
confidentiality on all the information of the respondents and shall in the process assure
the exercise of the latter’s right.
Page | 14
Bibliography
References
CBS, “Leefstijl, preventief onderzoek; persoonskenmerken,” 2011,
http://statline.cbs.nl/StatWeb/publication/?DM=SLNL&PA=81177ned&D1=38-
42&D2=0-2,5-13,27-28,31,34-38&D3=0&D4=l&VW=T.
View at: Google Scholar
C. T. M. van Rossum, H. P. Fransen, J. Verkaik-Kloosterman, E. J. M. Buurma-Rethans,
and M. C. Ocke, Dutch National Food Consumption Survey 2007–2010: Diet of Children
and Adults Aged 7 to 69 Years, RIVM, Bilthoven, The Netherlands, 2011.
J. Mikolajczak and W. Bemelmans, Overgewichtpreventie in het Voortgezet Onderwijs
in 2010-2011, RIVM, Bilthoven, The Netherlands, 2012.
K. Lewin, Field Theory in Social Science: Selected Theoretical Papers, Harper & Row,
New York, NY, USA, 1951.
N. Diliberti, P. L. Bordi, M. T. Conklin, L. S. Roe, and B. J. Rolls, “Increased portion
size leads to increased energy intake in a restaurant meal,” Obesity Research, vol. 12, no.
3, pp. 562–568, 2004.
View at: Google Scholar
Page | 15
B. J. Rolls, E. L. Morris, and L. S. Roe, “Portion size of food affects energy intake in
normal-weight and overweight men and women,” American Journal of Clinical Nutrition,
vol. 76, no. 6, pp. 1207–1213, 2002.
View at: Google Scholar
P. Rozin, S. Scott, M. Dingley, J. K. Urbanek, H. Jiang, and M. Kaltenbach, “Nudge to
nobesity I: minor changes in accessibility decrease food intake,” Judgment and Decision
Making, vol. 6, no. 4, pp. 323–332, 2011.
View at: Google Scholar
B. Wansink, “Environmental factors that increase the food intake and consumption
volume of unknowing consumers,” Annual Review of Nutrition, vol. 24, pp. 455–479,
2004.
View at: Publisher Site | Google Scholar
D. Kahneman, “A perspective on judgment and choice: mapping bounded rationality,”
American Psychologist, vol. 58, no. 9, pp. 697–720, 2003.
View at: Publisher Site | Google Scholar.
K. E. Stanovich and R. F. West, “Individual differences in reasoning: implications for the
rationality debate?” Behavioral and Brain Sciences, vol. 23, no. 5, pp. 645–726, 2000.
View at: Publisher Site | Google Scholar
Page | 16
B. Verplanken and W. Wood, “Interventions to break and create consumer habits,”
Journal of Public Policy and Marketing, vol. 25, no. 1, pp. 90–103, 2006.
View at: Publisher Site | Google Scholar
R. E. Petty, J. T. Cacioppo, A. J. Strathman, and J. R. Priester, “To think or not to think:
exploring two ways of persuasion,” in Persuasion: Psychological Insights and
Perspectives, T. C. Brock and M. C. Green, Eds., Sage Publications, Thousand Oaks,
Calif, USA, 2005.
View at: Google Scholar
G. M. L. Tacken, M. A. Winter, R. van Veggel et al., Voorbij het Broodtrommeltje. Hoe
Jongeren Denken over Voedsel. LEI, Wageningen Universiteit, Den Haag, The
Netherlands, 2010.
IPM KidWise, “Perceptie en evaluatie van het voedingsaanbod in schoolkantines,” 2009.
View at: Google Scholar
TNO, “Automatisch gezonder? Resultaten van het school snack- en
frisdrankautomatenproject,” 2008.
View at: Google Scholar
