Sts Final Research Aaaaaaa

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Perception of University of Santo Tomas Students Towards Food Safety and Security Within the Campus
Castañares, Esquivel, Mercado, Paguirigan, Velasco
Perception of University of Santo Tomas Students Towards Food

Safety and Security Within the Campus
Castañares, Elan Karsten H.
Esquivel, Dunston Chi M.
Mercado, Ella Marie M.
Paguirigan, Anne Arnet Ysabel C.
Velasco, Raheema
Faculty of Arts and Letters
Abstract:
Food security is the ability to acquire and secure food in order to go by people’s daily
lives. Food safety, on the other hand, is the overall quality of food and its impact on a person’s
health. In this research, students from the University of Santo Tomas, Philippines identify
whether or not the university has a scarcity of food. The students are also asked to identify which
food establishment offers the healthiest and unhealthiest choice, as well as the salinity of the
food establishment through determining the cleanest and the most unkempt food establishment
within the campus through an online survey. Research showed that most of the students think
that the food establishments within the university is not enough, while the cleanest
establishments were also those that offer the most expensive food where students were likely to
go. Lastly, it showed that there were no certain food kiosk that offers the healthiest food, but
students identified that salads from different establishment were the healthiest food within the
university,
Key words: Food Security, Food Safety, University of Santo Tomas, College students, Food
consumption, healthy food
Introduction
The United Nations (UN) established the Sustainable Development Goals (SDGs)
program in order to address the growing needs of the world’s population. It also tries to fill up
the gap that the Millennium Development Goals (MDGs) were not able to remedy completely.
One of these goals, SDG #2 or Zero Hunger, addresses the issue of food shortage, unequal
distribution of food, as well as food safety and food security. In a recent study of Del luna and
Bullecer (2018), food insecurity, especially in the household level, is a direct factor in the
stunting of growth of children, as is also emphasized by the UN.
Intergovernmental Panel on Climate Change (IPCC, [2014]) had said that climate change
impacts on crop yields are projected to be highly differentiated, lower and middle-income
tropical and developing countries are more vulnerable and most likely to be affected rather than
temperate and developed countries. In relation to this, climate change also affects the world’s
ability to secure and maintain the healthiness of food. According to the Food and Drug
Administration in the US, they are already getting their supply of food from 200 different
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countries around the world, which comprises 15 % of their food supply (Taylor & Sklamberg,
2016).
Meanwhile, Food production systems need to encourage a developing and progressively
wealthy population during rising challenges to incorporate a dynamically delicate natural
resource base, environmental change, and food safety (Fan & Brzeska, 2014). Numerous
fundamental issues affect food production, including price surges (Brown, 2012) and flighty
harvest because of climate change occasions, for example, dry seasons, floods, and changes in
precipitation. Other worldwide socio-political, monetary, and biological issues affecting
nourishment creation are fast urbanization; rivalry for the utilization of declining arable land; and
fundamental soil debasement, water shortage, and loss of biodiversity. Nourishment creation
frameworks are likewise influenced by diminished nature of stream biological systems; over-
abuse of fish stocks; expanded preoccupation of nourishment for creature feed; rising vitality
costs; redirection of nourishment and creature feed for biofuel; worldwide populace development;
basic asset limitations; worldwide nourishment wastage; decreased agrarian innovative work
support; and diminishing world grain saves.
Furthermore, there is a pattern toward excessive financial speculation on agrarian
subsidiaries, fundamentally through over the counter (OTC) commodity index funds (CIFs)
(Cribb, 2010; Dawe & Slayton 2010; Lawrence et al., 2010). These multi-faceted, transnational
issues are adding to continuous food price volatility and global food insecurity. Such
unpredictable and interconnected issues can't be sufficiently tended to exclusively at the nearby
or national level, rather, it requires more extensive territorial collaboration (Belesky 2014). A
developing and urbanizing worldwide populace will put a huge weight on worldwide
nourishment and sustenance security going ahead (Fan and Brzeska 2014). A critical part of this
development is anticipated to happen in urban territories in Asia and Sub-Saharan Africa, where
urban populaces will practically twofold and triple in size by 2050, individually (Fan and
Brzeska 2014).
In light of recent years and technological advancements, technological improvements
have a larger yield-enhancing impact than the impact of negative effects of climate change
(Aggarwal, Campbell & Kropff, 2019). They found out that technology growth, policy support
and strengthening the enabling environment will have an important role in the battle against
these effects and help achieve food security for all. They believed that appropriate consideration
of technological growth can add substantial value and relevance to global impact, contributing to
investment and development.
Technologies of modern agronomy, plant and animal breeding, and biotechnology have
contributed to feeding the world, and it demonstrated the ability to deliver agricultural
sustainability while improving livelihoods of farmers, lowering food prices and increasing choice
for consumers (Bing et al., 2019). They argue that the public needs to engage in developing and
endorsing the technologies and policies that support it. Improving agricultural productivity
through technological change could be a positive long term goal for the environment (Mellor,
2017) and agricultural research should be based on science, not ideology and marketing
(McGuire, 2017).
Food safety and hygiene is determined as the assurance that food will not cause any
illness when it is served to the consumers (Akbari et al., 2018). People have the right to purchase
food that is in good condition and voice their opinions regarding food procedures and standards.
Reports from 2011 show that there were 255 cases from food borne illness affecting 2,066
people (Akbari et al., 2018) and it resulted from failure to observe hygiene requirements such as;
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proper food preparation, processing, cooking and distribution (Hlongwa, Hlongwana, Makhunga
& Thompson, 2018).
Scientific ideas could contribute in establishing sustainable safety standards that will
meet the needs of changing technology. United Nations Sustainable Goals regarding issues of
food safety and security will only be achieved with deeper science, broader implementation of
current technologies, and implementation of new technologies in the near future (Sayer and
Cassman, 2013).
Food intake and nutrition is an important aspect of a student’s performance in school.
Along with rest and enough time for leisure, it could make or break a student’s performance at
school. According to Taras, H (2005), there is no evidence that deficient levels of micronutrients
such as zinc and iodine in students affect a student’s academic performance. Similar to zinc and
iodine, there is no evidence of vitamin and mineral supplementation will lead to any benefits for
academic performance. However, a healthy breakfast is an effective measure to improve
academic performance and cognitive functioning among students. Eating breakfast, in contrast to
fasting, will improve performance of a student. The long-term effects of eating breakfast on the
performance of school children who do not have physical signs of severe undernourishment are
less certain and indicates that student who eats breakfast before going to school has better
attendance rates and decrease tardiness than who do not. College life requires sacrifices, some of
which is the time to eat not only breakfast but also lunch and dinner. Schools should be able to
offer numerous healthy options for students to eat while on the go.
The researchers try to answer these questions:
 Do Thomasians care about food safety when buying food?
 How conscious are Thomasians in regards to the nutrition value of their food?
 How accessible are healthy food options inside the University?
 Is the ratio of fast food and healthy food choices the same? Or not?
 Are these university food establishments able to meet the food demands inside the campus?
The researchers who have looked at the subject are Abraham, Noriega & Shin (2018),
Bernardo, Jomori, Fernandes, & Proença (2017), Gallegos, Ramsey, & Ong, (2014), Rojas,
Andrade, Sarmiento, & Casapulla, (2018) and they argue that the lack of nourishment in the
students’ food intake influences their health and scholarly achievement. Students may be capable
of learning with respect to wholesome prerequisites; be that as it may, the progress to school life
gives them more opportunity to pick the sort and the measure of nourishment they eat. Also,
college students had unfortunate nourishment admissions, characterized by high amount of fast
food intake, sweets, and carbonated drinks, and low intake of natural products, vegetables, fish,
whole grains, and vegetables. Furthermore, students from food insecure families were twice as
prone to report quite reasonable or poor general well-being and multiple times as liable to have
conceded their studies because of budgetary troubles and the food intake of University students
has a significant effect on their health, particularly the prevention of medical problems.
University students tend not to be affected by their familial dietary patterns; rather their dietary
patterns are driven by individual reference, access to money related assets, access to fast food
and more noteworthy the impact of the aesthetic pattern.
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Methodology
An online survey method was utilized in this study because it is the most appropriate
method that is capable of answering the research questions efficiently. The survey method
approach emphasizes on analyzing culture. In this case, the study aims to observe and analyze
the culture of the University of Santo Tomas (UST). Surveys involve collecting information by
means of questionnaires. The researchers used Google Forms in obtaining the answers
adequately. Google Forms is a tool developed by Google LLC that allows collecting information
from users by a survey or quiz. The information is then collected and automatically laid on a
spreadsheet. The researchers used a questionnaire which enabled the researchers to easily gather
information acquired from respondents without them experiencing difficulties in answering the
survey forms regarding food safety of the university's food establishments.
The questionnaire consisted of three (3) optional questions: Name, Age, and
College/Faculty. Respondents were given a choice to keep their identity and age anonymous as it
is their right to keep their privacy.
In gathering the data in this research, the researchers sent the survey link to various
Facebook Messenger group chats. The respondents chosen were students of the University of
Santo Tomas, ranging from junior high school to college. The informants were chosen because
they fit in the scope and limitations of the research.
Results and Discussion
In the survey, only 49 people responded out of 53 persons answered ‘Age’ and only 51
answered ‘College/Faculty’. However, all respondents answered what year level they are
currently in. They are shown in figures 1, 2, and 3 below.
Figure 1 Age of Respondents
Figure 1 exhibits the responses from the optional question of the age of the individual
answering the form. The table shows that majority of the respondents, tantamount to 51 % or 17
of the respondents are 19 years of age. Next to that, 30.6% of the respondents are 20 years of age.
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Following that, 10.2% of the respondents are 18 years of age while 6.1% of the respondents are
17 years of age. Lastly, only 2% of the respondents are 21 years of age.
Figure 2 College/Faculty residency of the respondents
Figure 2 shows the responses from the optional question of which college or faculty the
respondent belongs to. The table shows that majority of the respondents, tantamount to 47.1 % or
around 25 of the respondents are from the Faculty of Arts and Letters. Next to that, 13.7% of the
respondents are from the College of Accountancy. Following that, 11.8% of the respondents
belong to the College of Science. Consequently, 9.8% of the respondents are in Senior High
School. There were 5.9% respondents from the College of Education. To follow after that
number, the College of Commerce and Business Administration, Faculty of Engineering,
Conservatory of Music, College of Tourism and Hotel Management, Junior High School, and
College of Architecture all got 2%, tantamount to 12% when added together.
Figure 3 Year level of the respondents
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Figure 3 shows the responses from the optional question of what year level the
respondents belong to. It shows that majority of the respondents, tantamount to 69.8% or around
37 of the respondents are in their 2nd year. Next to that, 11.6% of respondents are in senior high
school and1st year, tantamounting of 23.2% when added. Consequently, 5.7% of the respondents
are in 3rd year. Lastly, 1.9% of the respondents are 4th year.
In figure 4, it is evident that majority of the respondents answered Sometimes,
tantamount to 58.5% of the population. Next to this, 41.5% answered of the respondents
answered Always. None of the 53 respondents answered Never.
Figure 4 Frequency of the respondents consuming food from the food establishments inside the
university.
An estimated 60 food establishments are inside the university. In the forms response chart.
A few to mention are Pancake House, McDonald’s, Starbucks, Krispy Kreme, Subway, Happy
N’ Healthy, BonChon Chicken, ChickenZilla, Tokyo Tokyo, and Ate Rica’s Bacsilog. 8
respondents or 15.1% preferred to eat at different food stalls located inside the car park.
In terms of cleanliness and orderliness, among the food establishments within the campus,
the respondents predominantly answered are Starbucks, Pancake House, and Subway as the
cleanest or most kept. Meanwhile, Chowking and McDonald’s were deemed as the most
unkempt, but some respondents still argued that all food establishments in UST are unkempt, one
way or another.
Thomasians were also asked what their criteria is when buying food wherein Students of
the university opt for Taste and Price in selecting their food for consumption. While
Convenience and Quality are preferred by 27 (50.9%) and 23 (43.4%) of the 53 respondents.
Nutrition and Craving is favored by 1 respondent respectively (See figure. 5).
The survey also asked the respondents which food establishment offered the healthiest
and unhealthiest food within the campus (See fig 6 and 7). Seventeen (17) Thomasians answered
that Happy N’ Healthy located inside the university car park is the healthiest food option.
Subway came second as the healthiest food option answered by 11 Thomasians. Some
respondents claimed that salads offered within the university is one of the best food options in
terms of nutrition. Majority of the respondents agreed that all fast food options within the
university are unhealthy. While 5 respondents said that Ate Rica’s Bacsilog located at the car
park is the unhealthiest among the non-fast food group.
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Figure 5 Consideration when buying food
Figure 6 Healthiest food within the campus
Figure 7 Unhealthiest food within the campus
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Figure 8 Whether food supply in the campus is sufficient
The pie chart above shows that majority, 58.3% or 28 of the respondents think the food
establishments and the food options that the university offers are not enough to cater the
university students. Students claim that there are too many students to cater and there is no
proper healthy alternatives. One argued that food stalls are not student-friendly and the quality
does not meet their criteria. However, 28.3% of the respondents says that the food option is
enough. The food options within the university is sufficient enough to cater food to the students.
A respondent disputed that if the university would cater additional establishments they wouldn't
earn that much. Only 13.2% remained unsure.
Choices, attitudes, behavior and beliefs govern one’s food preparation and consumption.
Researchers from De La Salle University (DLSU) found and confirmed that students from DLSU
do socioeconomic planning for eating out, delicious taste is an underlying variable of beliefs and
evaluations, budgeting is an underlying variable of behavioral intent, and bringing prepared meal
or baon and budgeting are underlying variables of actual behavior. Further pressing that, the
students are wary of what restaurants or food establishments to patronize; expensive options may
mean more tasty and delicious than home cooked meals, and this affects how they choose what
to patronize. Since food is both nutrition and culture, the preparation and consumption of food is
governed by beliefs and practices. In this case belief about the cost and taste of food in
restaurants near said university. Also an underlying variable of behavioral intent is the peso
value of meals spent and how does that fit in a preset budget of a student. (Delayo & Biana, 2015)
The study reveals that students from the University of Santo Tomas consider most in buying
food is the taste and price. According to Abraham, Noriega, & Shin (2018) that a lot of college
students tend to select food according to taste, time, and price. Also, college students are in
danger for settling on poor dietary decisions that can cause significant health issues. Also,
Bernardo, Fernandes, Jomori, and Proenca (2017) argued that most college students have
unhealthy eating practices, and that they intake a large amount of fast food rather than nutritious
food. It shows that college students, in general, tend to spend and prioritize budget and
convenience when deciding on food-related decisions. Furthermore, the price is a significant
factor in food choice, particularly for students and low-salary customers.
Ultimately, the study shows that students from University of Santo Tomas care about
food safety when buying their food as they identify establishments that are most kept clean
namely Starbucks, Pancake House and Subway and establishments that are most unkempt
namely Chowking, McDonald’s and also considered factors when buying food such as taste,
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price, convenience, quality, etc. Results also shows that Happy N’ Healthy and Subway actually
provides healthy food in the university and fast food establishments and Ate Rica’s Bacsilog
were an unhealthy food option for the students. They argue that food establishments within the
university is not enough to meet the needs of the students that is why some of the students would
go outside or within the vicinity of the university to buy their choice of food, but others also
argue that food options within the university is sufficient enough to cater the needs of the
students.
This result ties well with previous study wherein Bernardo, Fernandes, Jomori, and
Proenca (2017) argue that unhealthy eating behaviors are common to university students as they
are exposed to snacks, sweets, soft drinks, alcoholic beverages and low intake of fruits and
vegetables and other unhealthy food establishments that could influence their food choices. In
line with the ideas of Andrade, Casapulla, Rojas and Sarmiento (2018); Abraham, Brooke &
Shin, Ju, Sam & Noriega (2018); Bernardo, Fernandes, Jomori and Proenca (2017), it can be
concluded that worldwide consumption of unhealthy food and poor dietary choices has a
significant effect on students' health problems such as related chronic disease, type 2 diabetes,
obesity, osteoporosis and hypertension, some additional factors would be stress, class schedule
and lack of time to exercise that could also affect academic and physical performance of a
student. Results were also in line with their argument that students tend to select their food
according to convenience, taste, price rather than its nutritional values.
The limitations of the present studies include the eating habits of Thomasians and their
preparation of food at home.
The purpose of the study of Abraham, Noriega & Shin (2018) was to examine college
students‘ eating habits and gain information on nutritional necessities for well-being. According
to them, the lack of nourishment in the students’ food intake influences their health and scholarly
achievement. Students may be capable of learning with respect to wholesome prerequisites; be
that as it may, the progress to school life gives them more opportunity to pick the sort and the
measure of nourishment they eat.
Bernardo, Jomori, Fernandes, & Proença (2017) focused on the food intake of college
students and talked about the potential boundaries to and facilitators of healthy eating. The
results of the study were that most college students had unfortunate nourishment admissions,
characterized by high amount of fast food intake, sweets, and carbonated drinks, and low intake
of natural products, vegetables, fish, entire grains, and vegetables, and they constantly skipped
meals and had undesirable snacks for the duration of the day.
The researchers, Gallegos, Ramsey, & Ong, (2014) studied the factors related to food
insecurity. Which includes low salary, dependence on government backing and leasing.
According to them, students from food insecure families were twice as prone to report quite
reasonable or poor general well-being and multiple times as liable to have conceded their studies
because of budgetary troubles. Also, lacking access to nourishment is known to bargain tertiary
studies. Understudies regularly have a place with gatherings known to have poor nourishment
security, for example, those leasing or dependent on government installments, or in this case,
student athletes dependent on university stipend. And in their studies, they found out that one out
of four understudies demonstrated they were food insecure, this being twofold that recently
detailed for tertiary understudies and multiple times that recently revealed for the overall public.
According to Rojas, Andrade, Sarmiento, & Casapulla, (2018), the food intake of University
students has a significant effect on their health, particularly the prevention of medical problems.
University students tend not to be affected by their familial dietary patterns; rather their dietary
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patterns are driven by individual reference, access to money related assets, access to fast food
and more noteworthy the impact of the aesthetic pattern. Their study also tackled how students
are vulnerable to developing obesity, a risk factor related to cardiovascular diseases because of
the class load, tumultuous examination timetable, and absence of time to exercise.
Others have argued that low nutrient intake and other health-related problems are mostly
caused by poverty or inability to access and buy healthy food (Gundersen & Ziliak, 2014) this
affects specially students that are renting who prepares their own food far away from their
parents (Gallegos, Ramsay & Ong, 2014)
Conclusions
It has been reiterated from the journals cited in this paper the importance of nutrition to
support a student’s well-being given the various and tightly scheduled activities a student may
encounter during a regular class day. Technological advancements made it possible for food
safety to drastically improve over the years since the dawn of machines. Not only that, but
technological improvements have also paved the way for quality and increased yield harvests. It
has pioneered the way we consume food today as it has always been. It also shaped industries on
food preparation, processing and cooking, and as well as distribution. But, despite these on-going
progress and improvements, food safety and security can still be a problem for consumers; for
this research, in the case of students in University of Santo Tomas.
This research is trying to understand the perception of Thomasians towards food security
and safety by trying to analyze college students’ consumption of food from various food business
establishments inside the university. It aims to know whether Thomasians care that much about
food safety and health when buying food; and how accessible they are in terms of convenience
and product pricing. By identifying what they consume, we can say whether they care about food
safety or not and this could give us insights as to what factors drive or influence students’ food
purchase and consumption. Moreover, this paper inquires whether food security is in play by
asking students on their thoughts if the university has enough food business establishment to feed
undergraduate Thomasians.
This research is similar and related to these researches who have inquired on the same
subject matter. Wherein one addressed the increasing number of students that are reported to be
overweight despite being aware or knowledgeable about the unhealthy components of food
offered in their campus such as additives, processed food and consumption of soda. Processed
and fast food along with soda are the taste preference of these students combined with fruits and
salad (Abraham, Noriega, Shin; 2018). Another research have suggested that unhealthy eating
behaviors are usually the norm in a university setting but it has added intake of alcoholic
beverages and less to none intake of fruits, vegetables, fish, whole grains and legumes as
additional healthy consumptions. This is true among college students regardless of undergraduate
program, sex or age; especially among students who do not live at their families’ homes and does
not get to eat home cooked meals that are usually and can be regarded as nutritious enough for a
student lifestyle (Bernardo, Jomori, Fernandes & Proenca; 2017). It goes to show the tendency of
university students to live an unhealthy lifestyle and this includes intake of unhealthy food but
this is because of what is widely available. In the local context, similar to University of Santo
Tomas’s setting, this is further confirmed and reiterated by a research conducted in De La Salle
University, but in that case, it emphasized how unhealthy eating behavior is influenced by more
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or other various underlying behaviors. These include socioeconomic planning for eating out or
simply, students take in the budgeting factors when they eat out; and doing food establishment
evaluations if it conforms to their delicious taste and whether their social group is a patron.
Although, this led students who mostly live on their own, to resort to bringing home-prepared
baon to school, students’ priority for taste, budget and convenience still might bring them to
unhealthy baon options as it still perceived that a healthy baon option is expensive and time-
consuming to prepare (Delayco & Biana, 2015). We can assume that is also true and applicable
to Thomasian college students.
What this research found out was that, although promotion of health is actively enacted
throughout the country, promotion of health and wellness through food is not well established
and is not widely practiced in the micro level and in this case, inside campus premises of
University of Santo Tomas. Students are aware of the importance of adequate nutrition to sustain
daily campus activities, but students focus more on what fits the budget and what tastes good
thus getting adequate nutrition is in question for students who buy and consume their food here.
And also, more often than not, one of the most popular reasons why people prefer to buy food
from these establishments is for the convenience or accessibility of cheap fast food. Thomasians
do think that there are plenty to choose from that caters healthier options but not are plenty
enough that are student-friendly in regard to budget, as to most healthy options are from the
more expensive range that students admittedly cannot afford.
Additionally, even though most Thomasians buy food inside the campus, they don’t
necessarily think that food establishments inside the campus, for example, the AMV Carpark
alone, the primary university food business establishment, is enough to cater and sustain
Thomasian hunger and nutrition. Still, easy accessibility, cheap and fast food characteristics of
these establishments are preferred by students and trump other reasons students have to not buy
inside. Furthermore, said characteristics are preferred more despite food safety in the literal sense,
being a concern as students do not think of less than half of said food business establishments
having the highest regards for food safety and preparation wherein food stalls are deemed too
unkempt.
This paper concludes that despite students being knowledgeable and aware about the
impact of a healthy diet on their busy and active lifestyle, food safety or food that is quality and
nutritious, is not just a priority for Thomasian college students. Food security is present in the
university in a sense that food is widely available for college students to purchase from these
food business establishments, but the reality is that not all available food is accessible in a way
the student budget permits.
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GROUP #4

Perception of University of Santo Tomas Students Towards Food

Results and Discussion

Figure 1 Age of Respondents

Figure 2 College/Faculty residency of the respondents

Figure 3 Year level of the respondents

Figure 5 Consideration when buying food

Figure 6 Healthiest food within the campus

Figure 7 Unhealthiest food within the campus

Figure 8 Whether food supply in the campus is sufficient

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