Rafael Carlo S.

Luanzon
2012-58137
BS Community Nutrition
English 30 Analytical Paper
A Study on Sanitation, Nutrition, and Price
Description of the Problem
The University of the Philippines Diliman is a 493-hectare land, with the different
colleges distributed all throughout the campus. Located in close proximity to each college are
places and establishments wherein the students, faculty, and employees may eat different kinds
of food. These establishments may range from the simple canteens and food stalls, to the larger
restaurants that would provide us with a more luxurious ambiance.

Examples of the smaller stalls include all those eateries along Area 2. Area 2 is a popular
site among UP students due to its vast selection of places to eat, such as the hugely popular
Snack Shack, Iskomai, and Lutong Bahay. Examples of the more upscale eating places would
include Chocolate Kiss, Restaurant of Choice, Art Circle Cafe, and the College of Home
Economics' own Tea Room. These options often times command a premium in the prices of their
food. However, this does not necessarily directly correlate to the service of more nutritious
meals. Dishes that are nutrient-dense are highly preferred, due to the acquisition of important
components that we require on a daily basis. Without meeting such requirements, deficiencies
may develop and lead to further health complications.

Alongside the service of nutritious food would be the equally important concept of
workplace sanitation. All equipment and food items must be washed and cleaned adequately, to
ensure that no possible contamination would occur. In the event of poor sanitation, the possibility
of health risks increase for both the people preparing the food, as well as those who will consume
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it. Due to all the important factors that would affect overall quality of food service, a study to
determine and assess the workplace sanitation and nutritional quality of meals of select
establishments located in UP Diliman was conducted.

Methodology
Two separate eating locations were chosen for the study, namely, stalls in Area 2 and the
Tea Room. A formal letter of request was written and prepared by the group. The letter was then
given to the head of the Hotel, Restaurant, and Institution Management department, as well as
those concerned in the Area 2 establishments. The function of the letter was to ensure that the
department head and stall owners are informed of the intentions and purpose of the study. Upon
the approval of the said officials, inspection of the facilities was then conducted. One food item
from the Tea Room, as well as some food stalls in Area 2, were purchased and assessed in terms
of nutritional value for price. All of the data were collated and analysed to arrive at a definite
conclusion.

Facts and Interpretations

Appropriate steps in food handling, cooking, and storage are crucial to prevent any
possible foodborne illnesses. The Food Safe Campaign of the United States Department of
Agriculture has formulated a simple system that consists of four main steps: clean, separate,
cook, and chill. Clean requires all hands, equipment, and surfaces are sanitised before these come
in contact with the food. Separate forbids the mixing of raw and cooked foods in one container.
Any equipment used such as knives and cutting boards should also be cleaned after being used
for raw foods and before using them for ready to eat foods. This ensures that cross contamination
and subsequently, any foodborne illness is prevented. Cook requires all ingredients to be cooked

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at the ideal temperature based on the type of food item. All raw beef, pork, lamb, and veal must
be cooked at a minimum internal temperature of 62.8 degrees Celsius. Cooking temperature can
be increased depending on the preference of the food handler. All forms of ground meat,
including those made out of beef, pork, lamb, and veal, are to be cooked at a higher minimum
temperature of 71.1 degrees Celsius. This ensures that all microorganisms obtained from the
grounding process are killed. All forms of poultry are to be cooked at a minimum temperature of
73.9 degrees Celsius. Throughout the cooking process, temperature may be checked with the use
of a food thermometer. Chill simply states that purchased food should be chilled immediately, to
avoid spoilage and maximise the period at which the food quality is acceptable (USDA, 2013).

As mentioned, Area 2 was the selected example of small food stalls. This is due to the
fact that it is a popular location that students would go to during their lunch breaks. Visited food
stalls included Snack Shack, Endless Summer Cafe, and Kainan B. Also added to the study was
Rodic's because it is considered a must for a UP student to eat their widely famous tapsilog.

The Tea Room was the restaurant chosen for observation. It was considered as the
standard at which others should follow, because the establishment follows strict guidelines when
it comes to sanitation and food safety. Due to it being the only source of food directly in Alonso
Hall, or the College of Home Economics (CHE), it is usually where students from CHE purchase
their food. Dry ingredients are stored at room temperature and near the counters where they will
be prepared for food preparation. This is done for the convenience of the cooks and other
personnel. This is considered acceptable because dry foods tend not to spoil as easily as wet and
frozen foods. A big freezer at the back of the kitchen was observed. This is where they store the
meat and other forms of perishable goods. The cooking assignments vary for each person. One

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cook would prepare the rice meals while another would prepare the sandwiches. Each one has
their own work station so that possible cross-contamination would be prevented. All employees
wear complete and proper cooking attire. This would include pants, a top with sleeves, closed
shoes, apron, and hairnet. Plastic gloves are used in preparing the sandwiches. The purpose of
this is to enable them to handle the ingredients with their hands and at the same time, maintain a
sanitary cooking environment. Used plates are sent straight to the sinks for washing. This
immediate cleaning system is commendable because sanitation can be performed as soon as
possible and minimises pathogenic activity.

Snack Shack was the first location observed in Area 2. Ingredients were observed to be
stored in small metal containers, particularly the dressing of the burger. The meat was stored in a
large cooler. That is considered acceptable because food spoilage of raw foods is more likely
when it is not stored near freezing point. However, it cannot be considered exemplary, because
an actual freezer would have been preferred. A large cooler may help keep meat frozen, but only
for a limited time. Consistency of the desired temperature may not be attained. The food is
cooked outdoors on a grill, with the buns being heated on the grill, alongside the burger patties.
The eating area is outdoors with limited seating, so the establishment encourages buy and go
service.

Endless Summer Caf was the second place in Area 2 that was observed. The ingredients
were also stored in containers. However, an advantage is that they are stored indoors. Raw meat
storage was not observed, because an enclosed kitchen was not allowed for viewing. The
ordering system there was through a slit, and the food would just be brought to the customer

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afterwards. The caf has a semi-open structure because it does not have a door, but it is also not
in a completely open area.

Kainan B was the third place observed for Area 2. The ingredients were stored in metal
trays that are similar to those you would see in a buffet. However, these are not heated, as the
food items are heated only before being placed inside. The stall also has a semi-open layout.
Rodics was the last establishment observed in the proximity of the area of study. The
food items were placed in metal trays behind a glass counter, similar to a cafeteria style of
presentation. Cooking is visibly done behind the counter. Being located in the UP Shopping
Centre, it has an indoor layout, which can prove to be more protective of possible pathogens
from the outdoor and semi-open layouts.

Among all observations made, it can be said that the Tea Room offers the best practice in
terms of workplace sanitation, food safety, and food service quality. The personnel there value
food safety, as this is a very important concept that should never be given a lower priority
compared to other factors.

As mentioned earlier, a more luxurious ambiance does not necessarily correlate to the
service of more nutritious meals. One food item each from the observed establishments was then
tested and calculated for nutritional quality. A summary of the nutritional quality of the observed
meals along with their corresponding prices can be observed in the table shown on the next page.

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Table 1. Nutritional Quality and Price of Meals Examined

Food Stall

Meal / Dish

Price (PHP)

Snack Shack

Quarter
Pounder
Burger
Garlic
Chicken
Tapsilog
Tuna Melt
Sandwich

Endless
Summer Caf
Rodics
Tea Room

Protein (g)

Fat (g)

70

Carbohydrates
(g)
17.0

39.4

24.0

85

63.8

53.0

41.3

85
45

43.6
30

81.3
11.9

5.2
18.4

Table 1 shows the resulting nutrient content of four dishes examined Area 2 and Tea
Room. All values were obtained from the United States Department of Agriculture (USDA)
Nutrient Database. As observed, the garlic chicken and tapsilog were the most expensive at
85.00 Pesos. The cheapest offering was the tuna melt sandwich at 45.00 Pesos. The garlic
chicken offered the most amount of carbohydrates with 63.8 grams per serving, while the quarter
bounder burger offered the least at 17.0 grams. In terms of protein, the tapsilog provided a
considerable amount at 81.3 grams, while the tuna sandwich had the least and only provided 11.9
grams. In terms of fat, the garlic chicken had the most amount at 41.3 grams per serving. The
tapsilog had the lowest amount at only 5.2 grams.

Protein is the most important macronutrient considered because it is used as material for
the synthesis or formation of new body tissue, as well as maintenance of older tissue. This is
particularly important for the students of UP Diliman, as they are in the adolescent and young
adult stages of the human life cycle. At these stages, it is still expected that they will grow and
experience further development, before finally reaching full maturity and adulthood. Adequate
protein intake will help growing individuals attain their full growth potential. Carbohydrates, on
the other hand, provide us with energy so that we are able to perform our daily tasks. Allowances
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for this macronutrient widely vary, as some individuals engage in heavy physical activity, while
others do not. Fat, the third macronutrient, is important for the absorption of fat-soluble vitamins,
namely vitamins A, D, E, and K. It is also important to take note that the fat content of the meals
should also not be excessive, because it can lead to the buildup of plaque. This can then
predispose one to various cardiovascular diseases (Gropper & Groff, 2005).

Based on the data obtained, the tapsilog was the most nutritious meal. Despite being one
of the most expensive offerings, it offers 2 7 times the protein of the other choices. It also has
the least amount of fat, having only 13 28 % of the fat present in the other dishes. Despite the
tuna melt being the cheapest offering, it lacked protein to be able to consider it as a good value
buy that would satiate those who would want to eat it. The tapsilog was only roughly twice the
price, yet it the tuna melt was the dish that the former exceeded roughly 7 times in protein
content. This means that the tuna sandwich was expensive for its price.

Conclusion and Recommendations

The study was successful in selecting among the establishments the best in terms of
workplace sanitation, food service, and nutritional quality for value. The Tea Room had the most
organized system in terms of sanitation, food safety, and food service, albeit leading to a
considerably higher cost for the dishes offered. The widely popular tapsilog of Rodics was
found to be the most nutritious meal for the money, with protein levels far exceeding the other
options and with fat content lower than the competition. This study further reinforces the concept
that the most nutritious foods are not necessarily found in the more upscale restaurants.

In order to possess exemplary workplace sanitation, food safety, and nutritious meals,
food establishments should prioritise these as the main factors that would lead to a successful
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business. Better practices, such as complete cooking attire and adequate equipment are worth
investing in to ensure the good health of their customers. This will also help ensure that the
nutritious meals they serve will not be put to waste as well due to possible contaminations. These
businesses should also prioritise the nutritional needs of their customers. Carbohydrates and
protein should be given more importance than fat, because the adolescents and young adults that
consume their meals require less fat among the three macronutrients. Through this, students
would be able to get the energy and nutrients that they need to carry out their daily activities in
the university.

References
Book Source:
Gropper, S., & Groff, J. S. (2005). Advanced Nutrition and Human Metabolism, 5th Edition. Belmont, CA:
Wadsworth, Cengage Learning.

Electronic Sources:
Basics for Handling Food Safety. (2013, August). Retrieved October 14, 2015, from United States
Department of Agriculture: http://www.fsis.usda.gov/wps/wcm/connect/18cece94-747b-44ca874f-32d69fff1f7d/Basics_for_Safe_Food_Handling.pdf?MOD=AJPERES
National Nutrient Database for Standard Reference Release 28. (n.d.). Retrieved October 14, 2015, from
United States Department of Agriculture:
http://ndb.nal.usda.gov/ndb/foods?fgcd=&manu=&lfacet=&count=&max=&sort=&qlookup=&of
fset=&format=Abridged&new=&measureby=
Proper Food Handling, Food Safety, and Sanitation Practices. (2000). Retrieved October 14, 2015, from
Michigan Technological University : http://www.mtu.edu/dining/pdf/food-handling.pdf

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