1

INTRODCTION

BACKGROUND OF THE STUDY

The nutrition and health of a person plays a vital role in the overall

performance of the person in a day to day basis, which is why it is essential that

a person should really look into and be careful of his food intake. According to

Martinez (2018), The consequences of increased fast food consumption among

college students are raising health problems, which include obesity, diabetes,

and metabolic syndrome. In the Sto. Nino Seminary, priests and parents noticed

that a number of seminarians are putting on weight and some of them had even

gotten ill, mainly because of the overlapping food parents bring to the

seminarians during Wednesdays which is the “Visiting Day.” It is on this day that

the guardians of seminarians from different parts of Aklan come to the Sto. Nino

Seminary to visit them.

Aside from the love that parents bring and the dirty laundry they bring

home with them, parents and guardians also bring their beloved seminarians

mouthwatering delicacies which we, seminarians call “Special Food.” In line with

this the researcher would like to conduct a research on the types of food parent

of grade 7 seminarians bring during visiting days.

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STATEMENT OF THE PROBLEM

The objective of this study is to assess the types of food parents of grade

VII seminarians bring on visiting days in the Sto. Nino Seminary during the first

semester of the academic year 2018-2019. The results of this study will serve as

a guideline to the parents, teachers, priests, and seminarians about the types of

food the seminarians eat during Wednesdays, and if these foods they eat

actually contribute to their overall health or not.

Specifically, this study aims to answer these following questions.

 Which types of food do parents of grade VII seminarians are bring

during visiting days?

1. Fast foods
A. Chicken
B. Spaghetti
C. Burgers
2. Native delicacies

A. Inubaran

B. Adobo

C. Sinigang

3. Junk foods
A. Piatos
B. Nova
C. Soft drinks
 Which of the types of food would benefit the health of the
children?
 Which of the types of food would not benefit the health of the
Grade VII?
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CONCEPTUAL FRAMEWORK

Native Delicacies
A. Adobo
B. Inubaran
C. sinigang

Junk foods
A. Piatos
Types of Food Parents of Grade VII B. Nova
Seminarians Bring on Visiting Days
C. Soft drinks

Fast foods
A. Chicken
B. Spaggeti
C. Burgers

SCOPE AND DELIMITATION

The study is confined to the grade 7 seminarians of the Sto. Nino

Seminary who receive food on visiting days, during the first semester of the

academic year 2018 - 2019. There will be 15 respondents who will serve as

subjects for the study.

The study is limited to finding out the types of food parents of the grade VII

seminarians bring during visiting days and if these types of food can benefit their

health.
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Since the study is concerned primarily with the seminarians of the Sto.

Nino Seminary, the data gathered will only relate to the seminarians of the Sto.

Nino Seminary.

SIGNIFICANCE OF THE STUDY:

The significance of the study provides knowledge to the following:

Priests Formators. The study gives knowledge to the priest formators on what

to serve during mealtimes in the refectory.

Parents. The findings of the study will help the parents decide on which types of

food to buy and which type of food will contribute to their children’s health.

Seminarians. The results of the study will make the seminarians aware of the

health risks or benefits of the food, brought to them by their parents.

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DEFINITION OF TERMS

Food. Conceptually, it is a substance consisting essentially of protein,

carbohydrate, and fat used in the body of an organism to sustain growth, repair,

and vital processes and to furnish energy; also: such food together with

supplementary substances (such as minerals, vitamins, and condiments)

Visiting Day. Operationally, it is a specific day in the Sto. Nino Seminary where

parents come and visit and bring food to their children.

Junk food. Operationally, it is processed food with little nutritional value. It is

often high in salt, sugar, and fat. It includes convenience foods as well as fast

foods.

Native delicacies. Known as “kakanin” in Filipino. Operationally, they are

popular snack foods that are usually served as desserts. They are usually

prepared whenever there is a special occasion like fiesta, birthday, Christmas,

anniversary, etc.

Healthy food. Operationally, any food believed to be good for your health

especially high in fiber, nutritional value, fructose, etc.

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REVIEW OF RELATED LITERATURE

A study by Lewis, Sloan, Nascimento, Diamant, Guinyard, Yancey, and

Flynn states that African Americans’ Healthy Food Options. Examined

availability and food options at restaurants in less affluent (target area) and more

affluent (comparison area) areas of Los Angeles County to compare residents’

access to healthy meals prepared and purchased away from home. We also

considered environmental prompts that encourage the purchase of various foods.

An instrument to assess the availability, quality, and preparation of food in

restaurants was designed. Advertisements and promotions, cleanliness, and

service for each restaurant was also assessed.

The nutritional resource environment in our target area makes it

challenging for residents to eat healthy away from home. Poorer neighborhoods

with a higher proportion of African American residents have fewer healthy options

available, both in food selections and in food preparation; restaurants in these

neighborhoods heavily promote unhealthy food options to residents.

Environment is important in understanding health status: support for the

healthy lifestyle associated with lower risks for disease is difficult in poorer

communities with a higher proportion of African American residents. (Lewis,

Sloan, Nascimento, Diamant, Guinyard, Yancey, and Flynn 2005)

Another study on College student's perception further related to fast food

consumption and their eating habits states the consequences of increased

fast food consumption among college students are raising health problems,
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which include obesity, diabetes, and metabolic syndrome. The problem was

explored in a quantitative survey using a cross-sectional approach with a

descriptive design. A sample size of 120 college students among a 2000 student-

body population in the Midwestern United States participated in the survey. On a

4-point Liker-type scale of strongly disagree (1) to strongly agree (4), the

strongest agreement for the perception statement was: “Obesity is linked to

increased fast food consumption”. However, in the habit category, the students

claimed, “I go to fast food restaurants more often, in the evenings, when hanging

out with friends”. The students were aware of the risks associated with fast food

consumption on health; however, their eating habits did not indicate they

practiced what they knew could be harmful to their health, especially when they

were socializing with friends. (Abraham, Martinez, Salas, and Smith 2018)

Still another study states that, the information pertaining to the assessment of

the healthiness of food items is provided, the less healthy the item is portrayed to

be, (1) the better is its inferred taste, (2) the more it is enjoyed during actual

consumption, and (3) the greater is the preference for it in choice tasks when a

hedonic goal is more (versus less) salient. The authors obtain these effects both

among consumers who report that they believe that healthiness and tastiness are

negatively correlated and, to a lesser degree, among those who do not report

such a belief. The authors also provide evidence that the association between

the concepts of “unhealthy” and “tasty” operates at an implicit level. The authors

discuss possibilities for controlling the effect of the unhealthy = tasty intuition

(and its potential for causing negative health consequences), including controlling
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the volume of unhealthy but tasty food eaten, changing unhealthy foods to make

them less unhealthy but still tasty, and providing consumers with better

information about what constitutes “healthy.” (Raghunathan, Hoyer, Bayless,

Farish 2006)

SYNTHESIS

Our food preference affects our life especially our health. Sadly, some

people do not take into consideration the benefits or harm that the food they

consume do to them.

There are different factors that affect the food preference of people and

our food preference is affected by these factors. These factors include

environmental factors, intrapersonal factors, taste Inferences, etc.

The nutritional resource environment affects our food preference because

studies shows that people who cannot afford to buy much food tend to have

fewer healthy options available, both in food selections and in food preparation;

restaurants in these neighborhoods heavily promote unhealthy food options to

residents.

Intrapersonal factors affect our food preference because sometime we

tend to buy the food that the people around us also buy such as friends, etc.

Taste Inferences affect our food preference because studies show that the

better is its inferred taste, the more it is enjoyed during actual consumption, and

the greater is the preference for it in choice.

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METHODOLOGY

Considering the following method used in this study, the researcher used

the survey approach specifically the use of questionnaire. It utilized the

descriptive design. This study determined the different types of foods parents of

the grade 7 seminarians bring during visiting days. The researcher followed

deductive analysis method in the discussion of this study.

RESEARCH DESIGN

Wikipedia defines descriptive research design as it is aimed at casting

light on current issues or problems through a process of data collection that

enables them to describe the situation more completely than was possible

without employing this method.

In its essence, descriptive studies are used to describe various aspects of

the phenomenon. In its popular format, descriptive research is used to describe

characteristics and/or behavior of sample population.

An important distinctive trait of descriptive research compared to

alternative types of studies relates to the fact that while descriptive research can

employ a number of variables, only one variable is required to conduct a

descriptive study. Three main purposes of descriptive studies can be explained

as describing, explaining and validating research findings.

Descriptive studies are closely associated with observational studies, but

they are not limited with observation data collection method, and case studies, as
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well as, surveys can also be specified as popular data collection methods used

with descriptive studies.

The researchers decided to use this research design because it is the

most appropriate one to be used when it comes to conducting school-based

research.

PARTICIPANTS OF THE STUDY

The respondents of this study were chosen from the grade 7 seminarians

of the Sto. Nino Seminary. Random Sampling was used to choose the

respondents. The total population of Grade 7 seminarians is 32. Since the

research could not accommodate the whole population of the grade 7

seminarians, the researcher decided to choose 15 qualified respondents to serve

as the participants for the study.

RESEARCH INSTRUMENT

According to Merriam-Webster’s Dictionary, questionnaire is conceptually

defined as a set of questions for obtaining statistically useful or personal

information from an individual; a written or printed questionnaire often with

spaces for answers; a survey made by the use of a questionnaire. As an

appropriate method, the researchers used questionnaire method in gathering

data in this study. The questionnaire focuses on the main research questions

such as:
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• What are the types of food parents of grade VII seminarians bring during

visiting days?

1. Fast foods

A. Chicken

B. Spaghetti

C. Burgers

2. Native foods

A. Inubaran

B. Adobo

C. Sinigang

3. Junk foods

A. Piatos

B. Nova

C. Soft drinks

• Which of the types of food would benefit the health of the children?

• Which of the types of food would not benefit the health of the Grade VII?

DATA GATHERING PROCEDURE

In gathering the necessary data, the researcher used a five-item questionnaire

which called for pertinent information about the factors that they consider what

kind of food to buy their children.

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Permission to administer the survey questionnaire was requested from the

Father Principal of the Sto. Nino Seminary. The researchers personally

administered the questionnaire to the respondents during their free time. The

questionnaires were retrieved as soon as the respondents finished answering the

questionnaires.

STATISTICAL TREATMENT

The data gathered were presented in pie graphs. These are generally

considered as answers to the specific problems indicated in the statement of the

problem.

Percentage was generally used to determine the proportion of the types of

food parents bring to the respondents of the study during visiting days of the of

the Grade 7 seminarians in online shopping, gaming, researching and

communicating. The graphs were properly labeled and shaded to ensure better

understanding of the data presented

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PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Figure 1: Types of Food Parents Bring During Visiting Days.

Native delicacies,
13% Others, 0%

Junk food, 0%

Fast Food, 87%

The pie graph above shows the percentage distribution on the types of

food parents bring during visiting days. The data shows that 87% of the parents

bring Fast food, 13% bring Native foods. Neither brings Junk food nor other

types of food.
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Figure 2: Factors that the Respondents Consider in Choosing The Kind of

Food to be Brought by Their Parents.

Health benefits
9%

price
10%

Quality
23% taste
58%

The data on the pie graph shows that 67% of the respondents take into

consideration the taste of food, 20%, the price and 13%, health benefits. They

did not take into consideration the quality as well as the other factors in their

choice of food.
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Figure 3: Types of Food the Respondents Prefer Eating.

Others
0%
Native delicacies
13%

Junk food
7%

Fast Food
80%

The above pie graph presents the percent distribution of the types of food

the respondents prefer eating. Data show that 80% prefer fast food, 13% prefer

native foods and only 7% prefer junk food. None of them prefers other types of

food.
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Figure 4: Number of Food Parents of the Respondents Bring During

Visiting Days.

1
7%
4 or more
13%

3
13%

2
67%

The data in the pie graph shows that 10 or 67% of the parents bring 2

different kinds of food, 2 or 13% bring 3 kinds of food, and 2 or 13% bring 4 or

more kinds of food and 1 or 7% bring only 1 kind of food.

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Figure 5: Factors That the Parents of the Respondents Consider in Buying

What Food to Bring to their Sons.

Health benefits
27%
taste
46%

price
27%

Quality
0%

The figure shows the percentage results on the factors that the parents of

the respondents consider in buying what food to bring to their sons. Taste got the

highest percentage with 46%, followed by price and health benefits with 27%,

and lastly Quality with 0%, total 100%

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FINDINGS

The purpose of this study was to determine the types of food parents of

the grade 7 seminarians bring during visiting days for the first semester of the

academic year 2018-2019.

Based on the results of the statistical data the findings are summarized as

follows:

87% of the parents of the respondents bring fast foods during visiting

days, while 13% bring native foods

67% of the respondents consider taste to be the leading factor that they

consider on what food to let their parents bring, while 13% considers health

benefits.

80% of the respondents prefer consuming food from fast food restaurants,

while 7% prefer junk foods.

Most of the parents bring 2 different kinds of food during visiting days.

67% of the parents also consider taste to be the leading factor that they

consider on what food to bring during visiting days, while only 7% bring junk food

kind of foods.

.
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CONCLUSIONS

Based on the findings of the study, the following conclusions were drawn:

Most parents bring fast foods during visiting days which may explain why

some seminarians have increased in weight and experienced some metabolic

problems.

67% of the respondents consider taste to be the most dominant factor that

they consider in choosing what food to let their parents bring, and because most

of the respondents consider fast food as the type of food they prefer eating, it can

also add to the explanation why some seminarians experienced problems in

weight and metabolism.

Most of the parents only bring 2 kinds of food which can cancel out the

assumptions that the number of foods is the reason for the weight increase of

some seminarians.

Most of the parents also consider taste to be the most dominant factor that

they consider in what food to bring during visiting days.

RECOMMENDATIONS

Based on the conclusions, the following recommendations are proposed:

For the Priests Formators, the researcher recommends to conduct a

symposium or a seminar about the dangers of junk and fast food consumption.
 20

For the Parents, it is recommended that they read articles about food

nutrition and/or also participate in activities about food nutrition for the welfare of

their sons.

For the Seminarians, it is recommended that they participate in activities

that involve exercise like basketball, volleyball, and etc.

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APPENDIX A

STO. NIÑO SEMINARY

Diocese of Kalibo
VIII Martyrs Street, 5604 Numancia, Aklan
Philippines
Telephone (036) 265-4448 or CP No.: 0927-5103767
Email address: losninos10@gmail.com

August 13, 2018

Rev. Fr Edwin M. Chio

Principal
Sto. Niño Seminary
Numancia, Aklan

Dear Rev. Fr Chio,

I would like to ask permission from your good office to allow me to conduct my
research study entitled “Types of foods parents of Grade 7 seminarians bring during
visiting days.”
Since the instrument used in this study is the questionnaire, I would like to ask
permission to allow me to administer my questionnaires among fifteen (15) junior High
School Seminarians who would be the respondents of my questionnaires which would be
conducted on August 13, 2018 at 1:00 p.m.
Please be assured that the data collected will be used for the purpose of this study
only.
Thank you very much and God Bless.

Respectfully yours;

Sem. Greg Riz Anthony S. Vigo

Grade XII

Approved by:

Rev. Fr Edwin M. Chio

Principal
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APPENDIX B

TABLE 1: Types of food parents bring during visiting days.

Food type Frequency Percent Rank

preference Distribution Distribution
Fast Food 13 87% 1st
Junk food 0 0% 3.5th
Native 2 13% 2nd
delicacies
Others 0 0% 3.5th

TABLE 2: Factors that the respondents consider in choosing what kind of food to
let their parents bring.

Factors in food Frequency Percent Rank

preference Distribution Distribution
taste 10 67% 1st
Quality 0 0% 4th
price 3 20% 2nd
Health benefits 2 13% 3rd
Others 0

TABLE 3: Types of food the respondents prefer eating.

Food type Frequency Percent Rank

preference Distribution Distribution
Fast Food 12 80% 1st
Junk food 1 7% 3rd
Native 2 13% 2nd
delicacies
Others 0 0% 4th
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TABLE 4: Number of food parents of the respondents bring during visiting days.

Quantity of Frequency Percent Rank

Food Distribution Distribution
1 1 7% 4th
2 10 67% 1st
3 2 13% 2.5th
4 or more 2 13% 2.5th

TABLE 5: Factors that the parents of the respondents consider in buying what
food to bring to their sons.

Parents Factors Frequency Percent Rank

in food Distribution Distribution
preference
taste 7 46% 1st
Quality 0 0% 4th
price 4 27% 2.5th
Health benefits 4 27% 2.5th

Conceptual framework: Grouping Variables.

Native Delicacies
A. Adobo
B. Inubaran
C. sinigang

Junk foods
A. Piatos
Types of Food Parents of Grade VII B. Nova
Seminarians Bring on Visiting Days
C. Soft drinks

Fast foods
A. Chicken
B. Spaggeti
C. Burgers

APPENDIX C
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Figure 1: Types of food parents bring during visiting days.

Native
delicacies, 13%
Others, 0%
Junk food, 0%

Fast Food, 87%

Figure 2: Factors that the respondents consider in choosing what kind of food to
let their parents bring.

Health benefits
9%
price
10%

Quality
taste
23%
58%
 25

Figure 3: Types of food the respondents prefer eating.

Native Others
delicacies 0%
13%

Junk food
7%

Fast Food
80%

Figure 4: Number of food parents of the respondents bring during visiting days.

1
4 or more 7%
13%

3
13%

2
67%
 26

Figure 5: Factors that the parents of the respondents consider in buying what
food to bring to their sons.

Health benefits
27%
taste
46%

price
27%

Quality
0%
 27

APPENDIX D

Instructions. Read and analyze the following questions. Encircle the letter with
the preferred answer.

1. Which of the following types of food do your parents often bring during
visiting days?
A. Fast Foods
B. Junk Foods
C. Native Delicacies
D. Others specify
2. Which of the following factors do you consider in choosing which kind of
food your parents bring?
A. Taste
B. Quantity
C. Price
D. Health Benefits
E. Others specify
3. Which types of food do you prefer eating?

A. Fast Foods
B. Junk Food
C. Native Delicacies
D. Others specify
4. How many kinds of food do your parents bring you during visiting days?
A. 1
B. 2
C. 3
D. 4 or more

FOR YOUR PARENTS

1. Which of the following factors do you consider in choosing which kind
of food to bring to your son?
A. Taste
B. Quantity
C. Price
D. Health Benefits
E. Others specify
 28

Bibliography

References

Abraham S, Martinez M, Salas G, et al. College student’s perception of risk

factors related to fast food consumption and their eating habits. J Nutr
Hum Health. 2018;2(1):18-21

Lewis, L. B., Sloane, D. C., Nascimento, L. M., Diamant, A. L., Guinyard, J. J.,
Yancey, A. K., Flynn, G., REACH Coalition of the African Americans
Building a Legacy of Health Project (2005). African Americans' access to
healthy food options in South Los Angeles restaurants. American journal
of public health, 95(4), 668-73.

Raghunathan, R., Naylor, R., & Hoyer, W. (2006). The Unhealthy = Tasty
Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of
Food Products. Journal of Marketing, 70(4), 170-184. Retrieved from
http://www.jstor.org/stable/30162121