CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

For many people, the transition to college is especially important time of life
for food choice when people step out independently for the first time and begin to
make all of their own food decisions. It is a critical period for young adults, who
are often facing their first opportunity to make their own food decisions and this
could have a negative impact on students’ eating behaviors (WHO, 2018) and
reasonable knowledge of nutrition is the main factor associated with good eating
habits. Specifically, the study would be no significance differences between male
and female knowledge in terms of their awareness to proper nutrition. Poor eating
habits are an important public health issue that has large health and economic
implications. Many food preferences are established early, but because people
make more and more independent eating decisions as they move through
adolescence, the transition to independent living during the university days is an
important event (Deshpande et al, 2014).
Moreover, nutritional awareness seems to be directly linked to nutritional
knowledge, attitudes and actions, which may have an effect on people’s eating
practices. It is also related to the knowledge of interrelationships between
nutritional matters and human life that can affect a person’s life. Nutritional
awareness entails being conscious in kind of foods an individual eats and the
reasons for eating such food. It is possible that through generating awareness,
individuals may be more likely to inform and make food choices and decisions
conducive to their health despite their occupation (Yahia et al N. , 2016)

i
 For the researcher to build healthy eating habits, it is essential for all people
to be aware to proper nutrition. It is important determinant for the maintenance and
improvement of nutrition and health. Good health and proper nutrition is thee
necessary foundation for the future development for every adolescents.

Research Background

The study is to assess the freshman students of MMC-CAST on how aware

the respondents when it comes to proper nutrition and the knowledge on foods
they consume and the habits they prefer doing when eating foods or choosing a
food. Each of the respondents is different when it comes to the level of knowledge
in terms of proper nutrition and can also be affected by the personal preferences
that can effect and make difference of proper nutrition.
The study was conducted to assess the level of the awareness on food
nutrition and if they applied that awareness on their daily life to have a balance and
healthy lifestyle. Also this will serve as a good opportunity to help students about
their proper nutrition and to raise awareness to the college level.

Statement of the Problem

The study determined the awareness to proper nutrition of first year

students from Metropolitan Medical Center College of Arts, Science and
Technology. In addition, the study identified the factors that affect their awareness
to proper nutrition, it seek to answers the following questions:

1. What is the demographic profile of the participants?

1.1 Age

1.2 Course

1.3 Educational Attainment of Parents

ii
 1.4 Sex

1.5 Place of Residency

2. What is the level of awareness of the respondents on proper nutrition in

terms of:

2.1 Food Composition

2.2 Food Habits

3. Is there a significant association between awareness of the respondents

on proper nutrition and their profile variable?

Hypothesis

The study wants to determine the scope of knowledge to the awareness of

the freshman students when it comes to the nutrients of the food they are
consuming in a day. Enable to identify the knowledge regarding awareness to food
nutrition in terms of students’ course, and to help to measure the level of
knowledge regarding to food composition and food habits of the students, and the
study is looking forward to help raise awareness especially on proper nutrition. And
an eye opener to all the institutions that healthy and balance lifestyle is a must
especially to the stage of adolescence.

Theoretical Framework

According to the book of Krause’s Food and the Nutrition Care Process
2017, awareness to appropriate diet is adequate, balance and consider the
individuals’ characteristics such as age and stage of development, taste
preferences and food habits. It also reflects the availability of food, storage and
preparation facilities, socioeconomic conditions, cultural practices and family
traditions and cooking skills. Awareness to adequate and balanced diet meets all

iii
the nutritional needs of an individual for maintenance, repair living processes,
growth and development especially to the adolescences. It include energy and all
nutrients with proper amount and proportion to each other. It increase and expands
scientific knowledge, food intake messages for health promotion and disease
prevention. Awareness to nutrition behavior is needed to change and also to
motivate. Financial constraints, unstable living environments, inadequate family or
social support, insufficient transportation and low literary are some of the
socioeconomic factors that may be barriers for obtaining awareness and
maintaining a healthy diet. Physical and emotional factor also makes the
awareness to food nutrition to be assessed. (Mahan et al K. L., 2017)
Social Cognitive Theory, this theory represents the reciprocal interaction
among personal, behavioral and environmental factors (Bandura, 2000), and it
includes many variables; some of the most important to counseling include self-
efficacy, goal setting and relapse prevention (Poddar et al, 2015).

Cognitive Behavior Therapy (CBT) theory, the study focuses on identifying

and changing erroneous perceptions of the self, environment and behavioral
consequences. It is often identifies and thoughts that have a negative impact on
desired behavioral goals and apply strategies to change. An awareness of
consequences is important. Identifying the advantages and disadvantages of
modifying a behavior or developing discrepancy is a crucial process in making
changes (Beck, 2014).

Conceptual Framework

The study progress along the structuralized concepts and ideas on nutrition.
Figure 1 demonstrates the conceptual model of the awareness of the freshman
students of MMC-CAST on Proper Nutrition.

iv
 FigureINPUTS
1

Respondents in terms of:

1. Food Composition
2. Food Habits
3. Food Preference

PROCESS

Gathering of data and

questionnaires

OUTPUTS

Level of Awareness on Proper

Nutrition

The demographic profile of the respondents in terms of age, course, and

educational attainment of the parents, sex and place of living considered as the
inputs of the respondents.

The Process is to assess by means of gathering data and questionnaires

The Output presume to the significant association of proper nutrition in

terms of the level of awareness and the respondents’ demographic profile.

Significance of Study

The first year students of Metropolitan Medical Center College of Arts

Science and Technology, will give recognition to the students correspond to their
age had the enough knowledge about food nutrition. In addition, it will identify such

v
factors that contribute to the awareness of the participants. The outcome of the
survey will identify the positive and negative distinction situation of awareness of
the college students. By the help of the output of the students it will give further
information to spread awareness about food nutrition. And base on the output,
students will help to promote healthy food eating habits and food preference at the
same time.

The college of Nutrition and Dietetics will also benefit to this study. It will
serve as a guide and extra resource for the idea of the college for further study.
And to the college to enhance the promotion of nutrition knowledge and will focus
the learning of the Nutrition and Dietetics to spread awareness with right and
correct ideas to everyone.

The Metropolitan Medical Center College of Arts Science and Technology

administration will perquisite from this study by organizing and promoting food
nutrition symposium for the students and to help organize a healthy food meals to
the canteen and in the hospital

For the Registered Dietitians and Nutritionists of MMC-CAST, to modified

food that are appropriate to the individual that eat in the canteen we need enhance
the campaign on proper nutrition.

For the parents, we encourage them to attend for seminars about proper
and healthy meal preparation together with the school staffs like faculty.

And for the further researcher, to enhance proper nutrition, promote

awareness, this will serve as a guide and added information.

Scope and Delimitations

The scope of the study is the first year college enrollees of Metropolitan
Medical Center College of Arts Science and Technology, both males and females
participated, in the month of October 8-10, 2018 of the academic year 2018-2019.
The survey was made by the researcher asking the permission and giving a notice

vi
letter to all the deans of different colleges about the process. The venue and time
where and when the researcher will gather the data is based on the vacant time or
break time that the deans of their colleges have given. The researcher asks the
most convenient time and day on doing the survey.

The limitation, the study did not cover the parents’ opinion and did not cover
the entire meal plan of the participants and his/her family. The study does not
include the physical activity of the respondents. It also limit the study due to the
time frame interval of only 3 months for the study to accomplish.

Definition of Terms

The following terms are defined conceptually and measurably as used in

this study.

Alone: This refers to the state of one person that no other accompany when
he/she is at home.

Awareness: This refers to the assessment of knowledge in certain situation.

Educational Attainment: This refers to the highest level of education that

certain individual finished o completed.

Food Composition: This refers to the ingredients and mixture that make
certain food as a whole.

Food Habits: This refers to the how, which, why, whom, what are the food
choice and the ways the individual obtain certain hunger.

Food Nutrition: This refers to the relation between nutrients and the absorption
that an individual intake.

Proper Nutrition: This refers to the balance eating and lifestyle of a person.

Place of Residency: This refers to the where he/she stay at the moment (with
parents, away with parents, with relatives or alone)

vii
 CHAPTER 2
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the different local and foreign literatures and studies related
to the topic done by the researcher.

A. Related Literature

According to the book of Krause’s Food and the Nutrition Care Process 14 th
edition (Mahan et al K. , 2017). Dietary Reference Intake (DRI’s), for adolescents
are listed by chronologic age and gender, DRI’s provide an estimate of the energy
and nutrient needs for an individual adolescent, needs varies greatly between
adolescence as a result of differences in the body composition, degree of physical
maturation and level of physical activity. The estimated energy requirements
(EERs) vary greatly among males and females because of variations in growth
rate, body composition and physical activity level (PAL) EER are calculated using
an adolescent’s gender, age, height, weight and PAL with an additional
25kilocalories (kcal) per day added for energy deposition and growth (IOM, 2014).
(NHANES, 2009-2010) Data revealed that 77% of 17-21 year-olds consume a
sugar-sweetened beverage on a given day. The proportion of energy from solid
fats and added sugars is similar for foods and beverages obtained from stores
(33%), schools (32%), and fast-food restaurant (35%) (Poti et al, 2014).During the
adolescence, protein requirements vary with degree of physical maturation. The
DRI’s for protein intake are estimated to allow for adequate pubertal growth and
positive balance (IOM, 2014).For the carbohydrate requirements of adolescents
are estimated to be 130g/day (IOM, 2014). Intake of carbohydrate is adequate in
most adult; data from the 2009-2010 What We Eat in America survey, a component

viii
of the NHANES, suggest that average daily intakes of carbohydrate are 335g for
adolescent males, and 242g for adolescent females (USDA ARS, 2015). What We
Eat America survey data suggest that average daily intakes of fiber are 16.4g for
males and 12.6g for females (USDA ARS, 2015).Micronutrient needs of youth
elevated during adolescence to support physical growth and development,
majority of teenage girls have inadequate intakes of calcium, magnesium,
potassium, and vitamins D and E (Moore et al, 2015). The RDA for calcium is
1300mg for all adolescents with an upper level intake of 3000mg/day (IOM,
2014).Increasing to 400mcg/day (IOM, 2014). Vitamin D plays an important role in
facilitating calcium and phosphorus absorption and metabolism. RDA for vitamin
D requirements among adolescents is 600 IU/day (IOM, 2014). Food habit are
seen more frequently concerning among teens than other age groups include
irregular consumption of meals excessive snacking, eating away home like fast-
food restaurant, dieting and meal skipping(Mahan et al K. , 2017). Most
adolescents are aware of the importance of nutrition and the components of a
healthy diet; however, they may have many barriers to overcome (Mahan et al K.
, 2017). The food behaviors of adults perceive taste preference, hectic schedules,
the cost and accessibility of different foods, and social support from family and
friends affect their food and beverage choices (Berge et al, 2015). Meal skipping
is a common adolescents. Breakfast is the most commonly skipped meal. National
data suggest that one quarter of adolescents (17-22) skip breakfast on a given day
(USDA A. 2., 2012). Adolescents who skip meals often snack in response to
hunger instead of eating a meal. Most adolescence (92% of males, 94% of
females)consume least one snack per day, and the majority of adolescent who
report snacking consume two or more snacks per day (USDA A. 2., 2012). The
frequency with which adolescents eat meals with their families decreases with age
(Child Trends, 2013). Adolescents who eat meals with their family have been found
to have a better academic performance and less likely to engage in risky behaviors
such as drinking alcohol and smoking (Neumark-Sztainer et al, 2015). Developing
healthful eating patterns at family meals during adolescence may improve the
likelihood that individuals will choose to consume nutritious food in adulthood and

ix
possibly also protect them from the future development of overweight (Berge et al,
2015).Adult who eat at home more frequently have been found to consume fewer
soft drinks and more calcium-rich foods, fruits and vegetables (Larson et al, 2015).
Knowledge about awareness to nutrition of the Dietary Guidelines for Americans
has been associated with increased likelihood of meeting dietary guidelines for
dairy, protein, and intakes of fruits and vegetables, which could assist in changing
behavior, and possibly address the obesity epidemic. Awareness about the
nutrition and fat content of food predicts overall dietary intake in lab-based studies
(USDA, 2016).

B. Review of Related Study

College is critical time where students are presented with number of

challenges including changes in the social and built of environments, developing
new social networks, having more behavioral autonomy and adaptation in new
schedules. During this period of life, college students are more prone to engage in
risky health behaviors known to negativity affect, well-being such as physical
inactivity, stress and poor dietary habits (Almutairi et al, 2018)
According to the study of Relationship between parents’ academic
background and incomes in building students (Hoque et al, 2018) that dietary
pattern is an eating habit directly or indirectly modelled by parents or other close
family members to the child that could have either positive or negative effect
towards children. The environment of the child was shown to be the greater
contributor in developing their dietary pattern compared to genetic disposition.
However, depending on the parent dietary habits, children are susceptible to
misguided concepts regarding healthy eating. Family members also have large
influences on the children.

University living environment placed freshmen in unusual circumstances

involving detachment from family members, new friends and roommates, student
politics, and campus norms and culture, as they enter universities with excitement

x
and perhaps, in some cases, struggle to adapt to this new environment. Eating
patterns and dietary habits are likely to be an additional challenge for students as
they negotiate the many difficulties of the new environment (Kabir et al A. , 2018).

Adolescent nutrition predicts the nutrition status of adults and offers an

important window of opportunity to prevent the risk factors for diet-related non-
communicable diseases, which can be tracked later into adulthood When they
enter universities, young adults become independent and develop their
characteristics in a different social environment that often lead to different food
choices and poor dietary habits (Yahia et al N. , 2016)

To a certain extent, nutrition and food safety concerns are significant factors
associated with the frequency of eating out among adolescents. Eating out may
encourage poor dietary patterns, as often it is associated with increased intake of
energy. However, most people are unaware of the poor nutritional quality of foods
consumed while eating out in unhealthy facilities or making unhealthy food
choices. Understanding the knowledge, attitude, and behaviors (KAB) related to
eating out could guide the development of appropriate educational intervention that
would modify poor dietary patterns, and increase the awareness towards nutrition
and food safety (Hu et al, 2016).

Synthesis

Both past and present studies are all referring that to have awareness to
food nutrition different factors should be included and doesn’t settle for one factor
to assess the knowledge especially of adult and college students. Diversity in
different areas like there food preference, food habits and the food composition
should considered to assess awareness.
On the other hand difference of food habits and food composition should
assess in their respected manner and degree of assess them. Careful assessment
of awareness is needed. And with the added demographic factor of the students

xi
like their sex, age and educational attainment can affect the degree of awareness
about food nutrition.

Awareness of food nutrition are mostly lack to the students even in there
adolescents year. The common factor of lacking nutrition knowledge in certain food
started in the home caused by lack of knowledge by the family member especially
the parents.

College is the most critical time to obtain a healthy and balance diet. As the
same time, it is crucial to identify which food is best to consume. It is also the one
of the most stressful stage of life causes binge eating and more risk factor for
diseases develop in such phase of life. Advance study can help to determine in
helping and coping up and promoting healthy lifestyle to the college students
especially when it comes to food nutrition awareness.

xii
 CHAPTER 3
RESEARCH METHODOLOGY
This Chapter demonstrate vital details on the process of gathering data that
the researcher conducted to complete the study. This illustrates the instruments
and research design were used in the selection of the respondents. Moreover, it
after for the development and testing of instruments, and the specific steps into
gathering the needed data.

Research Design

The method of research applied in the study was quantitative descriptive

method because it is the method that is well suited to the researcher’s study
because it used with a variety of theoretical approaches, sampling techniques and
data collection strategies. A quantitative descriptive is under experiencing the
phenomenon of the investigation and the time and resources are limited (Kabir et
al A. , 2018).

Research Locale

The study was conducted in Metropolitan Medical Center, College of Arts,

Science and Technology address in 1357 G. Masangkay Street, Sta.Cruz Manila.
MMC-CAST is a non- stock, non-profit educational institution. The campus is a 26-
storey building that provides a learning atmosphere with modern facilities .
The study was participated by freshman enrollees on the first semester of
academic year 2018.

xiii
Population and Sampling

The researcher used convenience sampling technique because the

respondents of the study were based on the present students at that time when
the researcher conducted the survey to determine its population and answered the
questionnaires. Obtain a 158 respondents from 179 population of freshman
students of MMC-CAST. And was distributed to 57males and 101 female
freshmen.

Research Instruments

The researcher used close ended questionnaire for the demographic profile
and Likert-type scales questionnaire for the level of awareness on food nutrition.
The questionnaires have 2 sets of question, first part is about the demographic
profile of the students. There are 5 questions under the demographic profile
(Almutairi et al, 2018) it includes the following: age, course, educational attainment
of parents, sex and place of living of the student. And for set 2 of the questionnaire,
it assesses the awareness of the respondents in terms of food composition with 8
questions, food habits with 7 questions answerable of very aware, aware, slightly
aware and less aware (Pamenter et al, 2015) . Over all the set 2 questionnaire has
18 question that the respondents must answer.
The checklist were used for weighted mean are the following: (a) 1.00-
1.49= not aware; (b) 1.50-2.49= slightly aware; (c) 2.50-3.49=aware; (d) 3.50-
4.00=very aware.
The questionnaire retrieve a 100% return. To test the reliability of the study,
the researcher used Cronbach’s Alpha Test and obtain 0.67 and considered to be
reliable.

xiv
Data-Gathering Procedure

After validation of the questionnaire, the researcher started giving notice

letter to all the deans of colleges. This letter is to inform him/her that there is a
survey to be conducted to his/her freshman students. And assuring that all the
answers of the student is confidential. Upon giving the notice letter the researcher
also asked the free time of the students and what room the researcher can conduct
its survey and asked how many enrollees his/her college had. It took the
researcher 2 weeks to give all the notice letter to all the deans and proceed to
conducting the survey. Due to the hectic and busy schedule of the first year, there
is no exact room the researcher conducted her survey. Right after giving the
questionnaires to the students, the researcher waited 3-5 minutes in each college
to ensure to retrieve a 100% of the questionnaire and double check and recount
the questionnaire before leaving the classroom. And the researcher obtain 100%
of retrieve questionnaire.

Statistical Treatment

The following statistical tools were applied on the data collected.

The researcher used Slovins’ Formula for obtaining the desire population.

n= N
(1+Ne2)
Whereas:

n= sample size no

N= population size

e = margin of error

xv
1. For obtaining the demographic profile of the respondents the researcher
used Frequency count and Percentage.

%= f
Nx100
Where:
f=frequency

%= percentage

N= total number of participant.

2. Weighted mean was used to compute the awareness of the students to

answer the problems (1) Food Composition, (2) Food Habits. The formula
as follow:

∑(𝑓𝑋)
X=
∑𝑋1
Where:

X= weighted mean

X= particular value

X1= particular weight

∑= indicates adding = sigma

3. Pearson Chi Square used to show the significant assess of demographic

profile to the awareness of the freshman in terms of food nutrition.

xvi
 ( )
X 2= ∑ 0 − 𝐸 2
𝐸
Where:
X2= the test statistic
∑= the sum of
O= observe frequencies
E= expected frequencies

xvii
 CHAPTER 4
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter overseen the presentation, analysis and interpretation of data
gathered by the researcher. This study aims to determine the awareness of
freshman students of MMC-CAST on proper nutrition.

1. Demographic Profile of the Respondents

1.1 Age. Table 1 shows the ages of the respondents

Table 1.

Distribution of Participants Based on Age

Age Frequency Percentage Rank

17 11 7.0% 3
18-21 103 65.2% 1
22 above 44 27.8% 2
Total 158 100%

As shown on Table 1, shows that the highest age are from the range of 18-
21y/o with 103 (65.2%) respondents of total population and the least age group
is came from age 17yr/old with 11 (7.0%) of the total population.

The interpretation is that the ranges of 18-21 year old is the highest age
group of the population.

xviii
 1.2 Course. Table 2 shows the courses of the respondents

Table 2

Distribution of Participants Based on Course

Course Frequency Percentage Rank

ND 2 1.3% 10.5
MT 38 24.1% 2
IT 3 1.9% 6.5
BA 2 1.3% 10.5
Pharma 8 5.1% 8.5
Psych 8 5.1% 8.5
Medicine 52 32.9% 1
RT 11 7.0% 4.5
PT 3 1.9% 6.5
HRM/TM 11 7.0% 4.5
Nursing 20 12.7% 3
Total 158 100.00

Table 2 shows that the College of Medicine got the highest percentage in terms
of course with 52(39.1%) respondents and College of Nutrition and Dietetics and
College of Business Administration tied up for being the least respondents when it
comes to course gained 2(1.3%).

Interpretation of the study is that the College of Medicine has the greater
number of respondent that answered the survey.

xix
 1.3 Educational Attainment of Parents. Table 3 shows the educational
attainment of the parents participants.
Table 3
Distribution of Participants Based on Educational Attainment of Parents

Parents Educational Frequency % Rank

Attainment
Primary (Elementary Level) 2 1.3 4
Secondary (High School 10 6.3 2
Level)
Tertiary (College Level) 137 86.7 1
Others 9 5.7 3
Total 158 100

Table 3 shows that the Tertiary (College Level) got the highest percentage
in terms of educational attainment of their parents garnering 137(86.7%) and the
least percentage got by Primary (Elementary Level) garnering 2(1.3%) of the total
respondent.

The interpretation is that Tertiary (College Level) is the highest educational

attainment of the parents of the respondents.

1.4 Sex. Table 4 shows the total sex of the respondents.

Table 4
Distribution of Participants Based on Sex
Gender Frequency % Rank
Male 57 36.1 2
Female 101 63.9 1
Total 158 100

Table 4 shows that the table that the female have a highest population of
101 (96.9%) in first year of MMC-CAST than male with 57(36.1%).

xx
 Interpreted as the female has the greatest population on the MMC-CAST in
the freshman.

1.5 Place of Residency. Table 5 shows the total place of residency of the
respondents

Table 5

Distribution of Participants Frequency % Rank

Based on Place of Place of
Residency
Away from Parents 31 19.6 2
With Parents 89 56.3 1
With Relatives 26 16.5 3
Alone 12 7.6 4
Total 158 100

Table 5 shows in which living with parents got the highest percentage when
it comes to place of living with 89(56.3%), while the least percentage got by living
Alone with 12(7.6%) of total respondents.

Interpreted as the greatest number of students are living with their parents.

2. Awareness of the respondents on proper nutrition in terms of:

2.1 Food Composition. Table 6 shows the awareness of participants

based of food composition.

xxi
 Table 6.

Awareness of the Participants Based on Food Composition

Food Composition Weighted Std. Rank Verbal

Mean Deviation Interpretation
1. Some foods contain a lot of 2.93 0.80 7 Aware
fat but no cholesterol
2. Brown sugar a healthy 3.26 0.79 3 Very Aware
alternative to white sugar
3. Know the harms of beverages 3.59 0.58 1 Very Aware
(soda and sweetened juices)
4. Know the benefits of dairy 3.32 0.70 2 Very Aware
products (cheese, yogurt and
milk)
5. There is more protein in glass 2.99 0.94 6 Aware
of whole milk than in a glass of
skimmed milk
6. Polyunsaturated margarine 2.88 0.88 8 Aware
contains less fat than butter.
7. A glass of unsweetened fruit 3 0.83 5 Aware
juice counts as a helping fruit.
8. There is more calcium in a 3.01 0.86 4 Aware
glass of whole milk than in a
glass of skimmed milk.
General Weighted Mean: 3.13

As shown on Table 6, shows that the freshman of MMC-CAST are very

aware and got the rank 1 is their knowledge on the composition beverages than
can give harm. And the lowest is the rank 8 goes to their knowledge about
polyunsaturated margarine and fat in the butter.

Interpreted as they are very aware in term of the composition of the

beverages like soda and sweetened beverage have harmful effects to their body.

2.2 Food Habits. Table 7 shows the awareness of the participants based
on food habits.

xxii
 Table 7

Awareness of the Participants Based on Food Habits

Food Habits Weighted Std. Rank Verbal

Mean Deviation Interpretation
1. Limit use of sugars and 3.26 0.80 3 Aware
foods containing sugar (sweet).
2. Eat 6-11 servings of 2.79 0.77 7 Aware
carbohydrate.
3. Eat 2-4 servings of fruit each 3.06 0.82 5 Aware
day.
4. Eat 3-5 servings of 3.09 0.87 4 Aware
vegetables each day.
5. Eat 2-3 servings of milk, 2.92 0.75 6 Aware
yogurt or cheese a day.
6. Eat 2-3 servings of protein 3.27 0.59 2 Aware
food (meat, fish, and poultry).
7. Know the importance of 3.68 0.49 1 Very Aware
eating breakfast.
General Weighted Mean: 3.15

As shown in Table 7, the freshman students of MMC-CAST are very aware

to the importance of eating breakfast and it rank them 1st.And students’ lowest rank
(7th) is about the awareness of eating 6-11 servings of carbohydrates.

Interpreted as students are very aware of the importance of eating

breakfast.

3. Significant Relationship between Awareness of the Respondents on

Proper Nutrition and their Profile Variable.

3.1 Food Composition and Profile Variable. Table 8 shows the

relationship between awareness of the respondents on food composition and
profile variable.

xxiii
 Table 8.

Association between Awareness of the Respondent on Food Composition and

Profile Variable

Profile Variable Chi P –Value Decision Interpretation

Square
Value
Age 11.46 0.022 Rejected Significant
Course 31.43 0.050 Rejected Significant
Educational 3.35 0.763 Accepted Not Significant
Attainment of
Parents
Sex 5.52 0.063 Accepted Not Significant
Place of Residency 13.36 0.038 Rejected Significant
Alpha = 0.05

As shown on Table 8, Age, Course and Place of Residency have an

associated relationship to the awareness of the respondents when it comes to food
composition, while Educational Attainment and Sex has no significant relationship
to the awareness of the respondents when it comes to food composition.

Interpreted as age, course and place of residency have an associated

relationship to the awareness of the respondents when it comes to food
composition.

3.2 Food Habits and Profile Variable. Table 9 shows the relationship between
awareness of the respondents on food habits and profile variable.

xxiv
 Table 9

Association between Awareness of the Respondents on Food Habits and Profile

Variable

Profile Variable Chi Square P –Value Decision Interpretation

Value
Age 12.56 0.051 Rejected Significant
Course 21.65 0.866 Rejected Significant
Educational 3.85 0.921 Rejected Significant
Attainment of
Parents
Sex 5.17 0.16 Rejected Significant
Place of 20.33 0.016 Accepted Not Significant
residency
Alpha = 0.05

As shown on Table 9, Place of residency does not have an associated

relationship with the awareness of the respondents when it comes to food habits,
while age, course, educational attainment of parents and sex have a significant
relationship with the awareness of the respondents food habit.

Interpreted age, course, educational attainment of parents and sex have an

associated relationship with the awareness of the respondents when it comes to
food habits.

xxv
 CHAPTER 5
SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the research work undertaken, the
conclusions drawn and the recommendations made as an outgrowth of this study.

Summary of Findings

The salient finding of the study are as follows:

For the demographic Profile of the Participants. The largest group of the
freshman students of MMC-CAST was found on the range of 18-21 year old with
a frequency 102 or a percentage of 65.2%. In terms of Course the highest
frequency of 52 or a percentage of 32.9% belong to College of Medicine is
considered to be reliable. For parents’ educational attainment of the freshmen
students of MMC-CAST was found on the Tertiary level with a frequency of 137 or
a percentage of 86.7% and its reliable. Females with the frequency of 101 or a
percentage 63.9% has the greatest number of respondents in terms of the sex. On
the place of residency of the respondents the highest frequency of 89 or a
percentage of 56.6% reside and live with their parents.

On the other hand the Awareness of the Respondents on Proper Nutrition

resulted as the highest awareness of freshman students of MMC-CAST on food
composition is (very aware) with a weighted mean of 3.5886 and it is about the
knowledge about the harmful beverages like soda and sweetened beverages to
the body, respectively, and for the food habits is with a weighted mean of 36772
referring to the awareness of the importance of eating breakfast

xxvi
 Lastly, the significant association between awareness of the respondents
on proper nutrition in terms of their profile variable are the food composition and
food habits to be considered to have a significant relationship to the awareness of
the respondents in terms of age, course and educational attainment of parents and
sex.

CONCLUSION

Based on the findings of the study, the following conclusions are drawn:
1. The researcher conclude that the freshman students of MMC-CAST have
very high awareness in specific group of food composition and food habits.
2. The researcher conclude that it is the awareness of the respondents that
there are certain demographic profile that is significant to food composition
and food habits. There are many factors to consider to determine the
awareness of the certain respondent.
3. The researcher conclude that the freshman students of MMC-CAST have
knowledge about awareness of food nutrition but it is not that wide range of
idea.

RECOMMENDATION

Based on the findings and conclusions presented, the following recommendations

are suggested:
1. The researcher recommend that MMC-CAST give focus of giving
awareness to the students about their daily food intake, based on their food
habits that based on the composition of the food, that it should give the
students a balance and enough food for their consumption, by means of
serving healthy and balance meals to the students and introducing a food
models to the canteen to be a guide to all on exact and proper food intake.

xxvii
2. The researcher recommend to raise awareness to every courses about the
food they eat, MMC-CAST or their college can have a monthly seminar to
food composition and food intake, the healthy and balance.
3. The researcher recommend to enhance and develop even better the
knowledge they have in terms of food nutrition the right way. And so that
this students will disseminate their knowledge to their family and friends.
And the knowledge about awareness they will disseminate is right and
correct.
4. The future researcher can include physical activity of the students that can
help to determine their food preference base on their physical activity. To
enhance the study, it can include the parents opinion about their idea in
food nutrition, another set of questionnaire for their parents and correlates
to the answer of the student
5. Can also correlate the study to the food nutrition labels and food nutrition
facts, to assess the range of awareness of the respondents, in the further
study.

xxviii
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xxx
 APPENDIX A
Request to Conduct Research

October 01, 2018

NAPOLEON R. CABALLERO, PTRP, MPA

Dean, College of Physical Therapy
MMC – CAST

Dear Sir,

Greetings!

I, Kyra Lheen D. Madali, a 4th year student of Metropolitan Medical Center- College of
Arts, Science, and Technology presently enrolled in the Bachelor of Science in Nutrition and
Dietetics program, humbly ask your good office a permission to conduct survey to your first year
students for my research entitled "Awareness to Food Nutrition of First Year Students of
Metropolitan Medical Center-College of Arts, Science, and Technology, to be conducted on
October 8-10, 2018 at 12th floor, Room 1206.

This survey would be a part for the research and could use as a substantial data for the
future studies.
Rest a sure that all data are treated in most confidentiality.

Hoping for your kind consideration and thank you in anticipation. God bless!
Sincerely,

KYRA LHEEN D. MADALI

Researcher, BSND Program

Noted by:

REYMOND G. SANTISTEBAN, RND, MSc(c)

Instructor, Food and Nutrition Research

Recommending Approved by:

SOCORRO MILAGROS C. ALCANCIA, RND, PhD

Program Head, Nutrition and Dietetics Department

Approved by:
Jesus D. Villafranca, RMT, PhD
Head, Center of Research and Development

xxxi
 Appendix B

EDITOR’S CERTIFICATION

This is to certify that the undergraduate thesis, entitled: “AWARENESS

OF FRESHMAN STUDENTS OF MMC-CAST ON PROPER NUTRITION”
submitted by Kyra Lheen D. Madali had been edited by the undersigned.

___________________________________
MRS. LOURDES DY, DAR SANTOS, MAed

STATISTICIAN’S CERTIFICATION

This is to certify that the undergraduate thesis, entitled “AWARENESS OF

FRESHMAN STUDENTS OF MMC-CAST ON PROPER NUTRITION” prepared
and submitted by Kyra Lheen D. Madali had been statistically reviewed by the
undersigned.

__________________________
ROSEMARY M. BALAYAN, MsMath

xxxii
 APPENDIX C
SURVEY QUESTIONNAIRE
“Awareness of Freshman Students of MMC-CAST on Proper Nutrition”

I.DEMOGRAPHIC PROFILE

Name (optional): ______________________________

Age: ______

Course: __________

Educational attainment of parents:

 Primary ( Elementary level)  Tertiary ( college level)

 Secondary ( High school level)  Others

Sex

o Male o Female

Place of Living

o Boarding house

o With parents
o With relatives

o Alone

xxxiii
II. Awareness of respondents on Proper Nutrition

Put a check of your best choice in the corresponding box.

4- Very aware 3- Aware 2- Less aware 1- Not aware

A. Food Composition 4 3 2 1

1. Some foods contain a lot of fat but no cholesterol

2. Brown sugar a healthy alternative to white sugar.
3.Know the harms of beverages (soda and sweetened
juices)
4.Know the benefits of dairy products (cheese, yogurt,
milk)
5. There is more protein in glass of whole milk than in a
glass of skimmed milk
6. Polyunsaturated margarine contains less fat than
butter.
7. A glass of unsweetened fruit juice counts as a helping
of fruit.
8. There is more calcium in a glass of whole milk than in a
glass of skimmed milk

B. Food Habits

1. Limit the use of sugars and foods containing

sugar(sweet)
2. Eat 6-11 servings of bread, cereal, rice and pasta a
day.
3. Eat 2-4 servings of fruit each day
4. Eat 3-5 servings of vegetables a day.
5. Eat 2-3 servings of milk, yogurt or cheese a day.
6. Eat 2-3 servings from the meat, poultry, fish, dried
beans, eggs, and nut group a day
7. Know the importance of eating breakfast

34
 APPENDIX D
Computations

The researcher used Slovins’ Formula for obtaining the desire population.

n= N
(1+Ne2).
Whereas:

n = sample size no

N = population size

e = margin of error

4. For obtaining the demographic profile of the respondents the researcher

used Frequency count and Percentage.

%= f
Nx100
Where:
f=frequency

%= percentage

N= total number of participant.

35
5. Weighted mean was used to compute the awareness of the students to
answer the problems (1) Food Composition, (2) Food Habits. The formula
as follow:

∑(𝑓𝑋)
X=
∑𝑋1
Where:

X= weighted mean

X= particular value

X1= particular weight

∑= indicates adding = sigma

6. Pearson Chi Square used to show the significant assess of demographic

profile to the awareness of the freshman in terms of food nutrition.

( )
X 2= ∑ 0 − 𝐸 2
𝐸
Where:
X2= the test statistic
∑= the sum of
O= observe frequencies
E= expected frequencies

36
 CURRICULUM VITAE

Kyra Lheen D. Madali

98 A Bayani St. Santol Quezon City / 0920-610-0853 / kykydm26@gmail.com
A. PERSONNAL INFORMATION

Name: Kyra Lheen D. Madali

Date of Birth: October 20, 1997
Place of Birth: San Agustin, Romblon
Religion: Roman Catholic

B. EDUCATION

Metropolitan Medical Center

College of Arts, Science and Technology 2015 - 2019
1357 G. Masangkay Street, Sta Cruz, Manila
Bachelor of Science in Nutrition and Dietetics

Carmen National High School 2010-2014

Carmen, San Agustin, Romblon

Carmen Elementary School 2004-2010

Carmen, San Agustin, Romblon

C. SEMINARS/ TRAININGS ATTENDED

BMI: Leveled off and Combat Degenerative Diseases 05/23/17

(Lobby, MMC-CAST)
Pagkain Masustansya para sa Araw ng Pasko 12/10/17
(Lobby, MMC-CAST)
Medical and Allied Health Medical Mission 08/29/18
(9th floor, MMC-CAST)
Meet and Greet Registered Nutritionist-Dietitian 09/20/18
(Dietary Department, MMC)
Community Extension “Batay walang kasing lusog, 03/10/18
pag sa tamang nutrisyon at pagkain ay mabubusog”
(Brngy.183 Distric 2, Zone 16, Hermosa Gagalangin, Manila
“A Closer Look at In-Flight Catering Operations” 11/29/18
MacroAsia Catering Service, NAIA, Pasay City

37