Introduction

Food labeling provides consumers with information about their food, helping them

to make informed decisions about which food to buy. It is important that this information

is accurate and not misleading. Is an important communication tool that provides

consumers with information about a products composition, nutritional profile and quality

of contents so that they can make product comparisons and selections. Today consumers

are using food labels to find information such as the ingredients list, expiration date,

country origin and specially statements about health benefits to help them make their

purchasing decisions, Consumers want this label information presented in an easy to

understand and transparent way. Food labelling is used to inform consumers of the

properties of pre packaged food and also its contained calories. Calories can cause many

severe Disease like cardiac arrest, High blood pressure, obesity and other heart disease.

So it is important to have food labelling to control the calories intake of the people to keep

them healthier and free from any kind of disease. food labels give you information about

the food inside the packaging, shelf life and storage instructions to help you make

informed decisions about the foods you buy.Food labels should also show an ingredients

list with the most common allergens clearly emphasised so they stand out from the other

ingredients.

Nutrition labels must display the amount of energy (calories and kilojoules) and the

amount of fat, saturated fat, carbohydrates, sugars, proteins and salt (all expressed in

grams) present in 100g (or 100 ml) of the food. In addition to the mandatory requirements

above, nutrition information may also be expressed per portion provided the number of

portions present in the pack is quoted. The Reference Intake (RI) is a guide to the

1|Page
approximate daily amount of nutrients (fats, saturated fats, salt and sugar) and energy

you need for a healthy diet. This is shown as a percentage (%) on the food label. RI values

are based on an average-sized woman doing an average amount of physical activity.

Many food producers also display voluntary FOP nutrition information using a colour-

coded labelling system to highlight the nutrition content of pre-packaged food and

drink.The colours show if the product contains high, medium or low levels of fat, sugars

and salt: red means high - you should try to have these less often and in smaller amounts,

amber means medium - you can have these most of the time, green means low - the

more greens on the label, the healthier the choice. Most labels carry a mixture of red,

amber and greens. Try to buy products that are a mixture of amber and greens as these

are often healthier choices. The use of plain or single colour labelling is acceptable,

providing it does not mislead or confuse the consumer. The internationally accepted

definition of a food label is any tag, brand, mark, pictorial or other descriptive matter,

written, printed, stencilled, marked, embossed or impressed on, or attached to, a

container of food. Food labelling includes any written, printed or graphic matter that is

present on the label, accompanies the food, or is displayed near the food, including that

for the purpose of promoting its sale or disposal. Prepackaged food shall not be described

or presented on any label or in any labelling in a manner that is false, misleading or

deceptive or is likely to create an erroneous impression regarding its character in any

respect. Prepackaged food shall not be described or presented on any label or in any

labelling by words, pictorial or other devices which refer to or are suggestive either directly

or indirectly, of any other product with which such food might be confused, or in such a

manner as to lead the purchaser or consumer to suppose that the food is connected with

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such other product. Reading food labels will make it much easier for you to compare foods

and find the foods that have the nutritional value your child needs. It will help you and

your family make healthy choices about the foods you are buying. Food labels can help

you limit the amount of fat, sugar and cholesterol in your diet by making it easy for you to

compare one food item with another and choose the one with lower amounts. Conversely,

you can use food labels to find food items higher in vitamins, fiber and protein

Theoretical Framework

Over the last decade considerable attention has been paid to nutritional labelling

of food products mainly due to the dramatic rise of food related diseases caused among

others by obesity. Main causes of the obesity epidemic, that has risen three-fold or more

since 1980 in some areas of North America, the UK and Eastern Europe, are the

increased consumption of energy-dense foods high in saturated fats and sugars and

reduced physical activity. Obesity has been found to be highly correlated with diseases

like gallbladder diseases, hypertension, stroke, certain forms of cancer, high blood

pressure, coronary heart disease and type II diabetes.

Economists (and non-economists) think of nutrition information of food

products as an important issue that may help consumers make healthier food choices. A

number of studies have focused on empirical perspective of nutritional label use. For

example, Drichoutis et al, Guthrie et al, Kim et al, and Nayga empirically investigate the

factors that affect nutritional food label use. Even though many of these applications claim

to use the theoretical basis of Stigler’s theory, i.e., the consumer will continue to acquire

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and process information as long as the additional cost do not outweigh the additional

benefits, there has been little or no use of this theory in guiding the empirical process.

Conceptual Framework

The conceptual framework is a foundation document that guides the researcher’s

development process and explains the concepts and definitions relevant to the

effectiveness of food labeling in controlling calories ones intake. In this study, the factors

that could affect the result of the exam were being determined through the given

questions.

Figure 1 presents the 2 variable which portrays their relationship to one another.

The left side presents the independent variable that includes factor: Profile, prices of the

products, labeling of goods, appearance of the label and taste of foods . The other way

is the dependent variable which stated: Effectiveness of food labeling.

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INDEPENDENT VARIABLE DEPENDENT VARIABLE

Profile

- Age
- Sex

Respondents calorie intake Effectiveness of food

considering the:
labeling
Prices of the products

Labeling of goods

Appearance of the label

Taste of foods

Figure 1.

Schematic Diagram Showing the Interplay between the Independent and

Dependent Variables of the Study

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Statement of the Problem

The study aims to find out the effectiveness of food labeling in controlling calorie

intake of Grade 12 Students of Molugan National High School, Molugan, El Salvador,

Misamis Oriental. Specifically it seeks to find answer to the following questions.

1. What is the Demographic Profile of the grade 12 Cookery students in Molugan

National High School in terms of

1.1. Age

1.2. Sex

2. What are the perception of Grade 12 cookery students in Molugan National High

School in terms of

2.1 Finding information

2.2 Reading the labels

2.3 Understanding the food labels

2.4 Importance of food labels

2.5 Time to read food labels

2.6 Interest in food labels

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Significance of the Study

This research aims to benefit the students and also the administration of

Molugan National High School. Specifically, this study is significant to the following:

Administration: This will help the school in making decisions on what food to offer

to the students that is good to their health

Teachers: This will help the teachers in monitoring their food intake that is

beneficial to their own personal care to keep their body healthy and fit.

Parents: Through this study the parents will be informed on the importance of their

guidance and support to their children for them to be able to monitor and properly guide

their children on their daily food intake

Students. This study will help the students to know the importance of monitoring

your daily calorie intake.

Grade 12 students: Are the respondents of this study. This study will help them

know the importance of knowing your calorie intake. The respondents get opportunities

to choose the right and to learn the great values of self-discipline and moderation.

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Scope and Limitation of the Study

This study is focused on the Grade 12 students who take Cookery strand of

Molugan National High School, located at Molugan, El Salvador City, Misamis Oriental.

This study is conducted inside the school premises during the free time of the

respondents. The researchers will collect 10 respondents for the data and get the best

result of this study.

Definition of Terms

The following terms were used and define operation within the context of

this study: For controlling calorie in food labeling one’s intake.

Labeling – Display of information about a product on its container, packaging, or the

product itself.

Calorie – A unit of food energy. The word calorie is ordinarily used instead of the more

precise, scientific term kilocalorie.

Intake – An amount of food, air, or another substance taken into the body.

Ingredient - Means any substance, including a food additive, used in the manufacture or

preparation of a food and present in the final product although possibly in a modified form.

Label - means any tag, brand, mark, pictorial or other descriptive matter, written,

printed, stenciled, marked, embossed or impressed on, or attached to, a container of

food.

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 CHAPTER 2

REVIEW OF RELATED LITERATURE

Foreign Literature

Consumers around the world share preferences with consumers in higher income

countries with respect to labelling. However, this may reflect the research study

populations, who are often better educated than the general population. Investigation is

required into how nutrition labels are received in emerging economies especially among

the urban and rural poor, in order to assess the effectiveness of labelling policies. Further

research into the outlook of the food and beverage industry, and also on expanded

labelling regulations is a priority. Sharing context-specific research regarding labelling

between countries in the global South could be mutually beneficial in evaluating obesity

prevention policies and strategies. (Mandle,2015)

Consumers prefer that pre-packaged food include nutrition information, although

there is a disparity between rates of use and comprehension. Consumer preference is for

front-of-pack labelling and for information that shows per serving or portion as a reference

unit, and label formats with graphics or symbols. Research on the food and beverage

industry's response is more limited but shows that industry plays an active role in

influencing legislation and regulation.

Serving size is based on how much people usually eat and drink at one time

Number of servings tells you how many servings are in the container. Some labels will

give you information about calories and nutrients for both the whole package and each

serving size. But many labels just tell you that information for each serving size. You need

9|Page
to think about the serving size when you decide how much to eat or drink. For example,

if a bottle of juice has two servings and you drink the whole bottle, then you are getting

twice the amount of sugar that is listed on the label.

Percent daily value (%DV) is a number that helps you understand how much of a nutrient

is in one serving. Experts recommend that you get certain amount of different nutrients

daily. %DV tells you what percentage of the daily recommendation you get from one

serving of a food. With this, you can figure out if a food is high or low in a nutrient: 5% or

less is low, 20% or more is high (Rajamani,2019)

It's all in the prevailing attitude I suppose. You can take a horse to water but cannot

make it drink. The labels are effective when one is willing to control the calories

consumed. But for those who find all this stressful, the labels and the math makes them

break down earlier and excuse themselves for eating more. Sometimes, it causes anxiety

and depression too.

Food labelling is quite effective. Most reputed companies get their food tested in

proper food labs and get the nutritional information right. Mostly the nutritional information

is based on a 2000 calorie diet. So as far as my knowledge goes, food labelling is quite

effective. In the US, the FDA controls the labelling and nutrition related stuff.

Here we have FSSAI (Home) which takes care of the same. So food labelling is effective

to a certain extent but we also know that nothing is ideal. Some key ingredients are not

mentioned citing trade secrets or some other clause, so we might not know all the

ingredients exactly, but for the rest, FDA or the concerned authorities take care of the

same.

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A national phenomenon that happened in India is what I am mentioning to you - and you

can read the impact it had on the brand. The food regulating authorities are quite powerful

and hence most companies adhere to the standards. (Varshin,2018)

So, yeah food labelling is quite effective and it is not 100% correct but a 5% error

is acceptable anywhere. So go ahead and plan your diet according to the nutrition labels,

there is no harm what so ever.

Local Literature

Labeling is an important process in the food processing chain and should not be

overlooked. The label is the first point of contact between a consumer and the producer.

It is used to identify one product from another and also to make a decision over which

product to purchase. The label is therefore the most important marketing tool for a

product. It should be attractive and eye catching while at the same time being informative.

A dirty, confused, untidy label will not help to sell a product. In some countries, food

producers can be prosecuted if their label is incorrectly designed. It is in the processors’

interest to involve the local Bureau of Standards at an early stage of label design to ensure

that the label meets all local requirements. The view of the importance of labels,

producers should pay the highest price that they can afford to obtain the best possible

quality. Professional designers or graphic artists may be located at universities, art

schools or in commercial agencies and these should be employed to produce a range of

ideas. These can then be discussed with the Bureau of Standards and then a printer to

obtain quotations before a final decision is made. Most printers require a print run of

several thousand labels and great care should be taken to check the design for errors

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before printing, as these would be very costly and time consuming to correct during

production. (Salazar, 2014)

As a good starting point, remember “the less the better”. As long as you meet all

the minimum legal requirements for the particular food product and the country you are

selling in, you should not include too much more. If the label looks cluttered and untidy, it

will give the product a negative image. All food products should be labeled. The type of

label used varies according to the type of product, the packaging container, individual

preferences and local availability of labels. The most common (and cheapest) type of

label is the paper label that is glued onto the container. Self-adhesive labels are also

available but may be more expensive.

Posits that food labelling is one medium by which consumers can acquire

knowledge about the food they consider buying. This type of information is becoming

increasingly important in a food market where direct contact with the personnel over the

counter is declining. Reports the results from a pilot study and a consumer survey

including 1050 respondents. Reveals that the majority of consumers read the food labels

(often, sometimes or seldom), and that the reading frequency was associated with the

degree of uncertainty about the food supply. Additives occupied a far more prominent

place in these reading activities, than what could be expected from the respondents’

general notions of what constitutes a healthy diet. Discusses these results with regard to

consumer apprehension of the presentation of data on the food labels.Wendile daeamy

(Wandel, 1997)

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 The Nutritional Facts portions are found at the back of food labels. It provides

consumers easy-to-use nutrition information guide as follows: The serving size in both

household and metric measures, which shows the amount of product the people actually

eat. The amount of calories from the product is also shown.The amounts of nutrients and

their % Daily Values (% DV) important to the health of today's consumers are also listed.

The % DV shows how food fits into overall daily needs. For instance, if the percent daily

value of food for fat is 25%, the remaining 75% can be obtained from other foods eaten

throughout the day. These are reference amounts set by the government for daily

intakes.The label also tells the number of calories per gram of fat, carbohydrates, and

protein.Understanding the nutrition label in the foods you buy can help you incorporate

your favorite foods into a nutritious diet. Eating should be healthful and enjoyable.

It may be hard to believe that in a developing country like ours—while so many

can hardly put food on the table for a decent three meals a day many are also overweight

and obese. Based on figures coming from the National Statistical Coordination Board and

the Food and Nutrition Research Institute of the Philippines, 1 out of 4 Filipino adults is

overweight with 5 out of 100 considered as obese already. Overweight and obesity are

also an increasing problem among our children.

Some may think of it as a sign of progress but it actually mirrors more the kind of unhealthy

lifestyle that we have. A lot of unhealthy food choices and gadgets of convenience that

encourage inactivity characterize modern living. Voices of advocates promoting a healthy

lifestyle are easily drowned by the much stronger decibels of advertisements promoting

foods and products that may seem pleasurable to the palate, but are a virtual termite to

one’s health and wellness.(Castillo, 2013)

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 The mandatory label includes the standard serving measurement, calories the food

product contains and a detailed breakdown of the constituent elements. It should state

the total fat, sodium, carbohydrates and protein. Total fat content should detail amount of

saturated fat, trans fat and total cholesterol. If it contains dietary fiber, sugars, vitamins

and minerals, that should be included, too. Food labeling can also be expanded to

restaurants, especially fast-food chains. They should be required to prominently display

calorie and nutrient information on their menus. Many still don’t have an idea on how

much trans-fatty acids or trans fats some of their favorite foods contain.

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 Chapter 3

RESEARCH METHODOLOGY

This chapter discusses the methods and procedure used in the study. The detailed

discussion on the research design, research local, the respondents, data gathering

instruments, data gathering procedure, and sampling technique.

Research Design

This study will use the descriptive method of research. A questionnaire that is

based on the problem were used to investigate the Effectiveness of Food Labeling in

Controlling Calories Ones Intake. The survey was administered to the Grade 12 students

of Molugan National High School. The term “ survey” is applied in research to collect

information data about something.

Research Locale

This study will be conducted to the Grade 12 Students who tae Cookery strand of

Molugan National High School, Molugan El Salvador, Misamis Oriental. This is a public

school consisting a total number of 25 functional classrooms. The school was established

on 1901. The school has several co-curricular activities such as MTAP, YES-O, Drum

Lyre, and Glee Club for the students to develop their skills.

The school has complete facilities such as computer laboratory, the office of the principal,

and a canteen.

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Research Respondents

The respondents of this study are the Grade 12 Students major in Home

Economics(cookery) of Molugan National High School. The respondents will be only

those who took cookery strand in home economics. The researcher intended to apply

stratified random sampling in choosing the respondents for this study.

Research Instrument

In this study, survey questionnaires will be used to gather the data. The following

variable which are: Profile of the respondents, prices of the products, Labeling of goods,

Appearance of the Label and taste of food are formulated to get the desired answer.

Data Gathering Procedure

For the purposes of this research, the researchers secured a written permit to

the administrators of Molugan National High School. After given permission, the

researchers explained the purpose of the study to the respondents and then made sure

each participant corresponds to their survey questionnaire. The survey questionnaire

comprises their age and sex.

Sampling Technique

This study will use the purposive sampling design to identify the respondents to be

covered in the study. The respondents are all those who are majoring in Home

Economics(Cookery) of the Grade 12 in Molugan National High School.

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Scoring procedure

The corresponding scale will indicate the responses of the respondents in the

questionnaires specifically on the performance of respondents in the co-curricular

activities.

Table 1. Interpretation on the Responses on the Perception of the respondents.

Scale Range Interpretation

1 1.00 – 1.74 Strongly Agree

2 1.75 – 2.49 Agree

3 2.50 – 3.24 Disagree

4 3.25 – 4.00 Strongly Disagree

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Statistical Treatment of Data

The frequency count and percentage distribution were used to determine the

profile of the respondents. The survey result was analyzed with the use of statistical

approach.

1. Weighted mean was used to measure the general response of the survey

samples, whether they agree to a given statement or not.

The formula in computing weighted mean is as follows:

𝑤𝑥
X =𝛴 𝛴𝐰

2. The data pertaining to problem 1 were analyzed and interpreted with the use of

descriptive statistics such as the frequency and percentage distribution.

Formula:

𝑁
𝑃= X 100
𝑁𝑜.𝑜𝑓𝑅𝑒𝑠𝑝𝑜𝑛𝑑𝑒𝑛𝑡𝑠

Where:

P= percentage

n= the number of students who had chosen the option

N= total sampling size

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 Chapter 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Demographic profile of grade 12 cookery in Molugan National High School.

Most of the students, 6 out of 10 are age 18. There are also few are over aged. On

the average, the age of Molugan National High School grade 12 Cookery students is 18.

Figure 1. Distribution of grade 12 cookery students by age.

AGE

10%
20%
10%
17
18
19
20

60%

Demographic profile of the grade 12 Cookery students in Molugan National High School.

The sample population of grade 12 Cookery students in Molugan National High

School amounting to 10. Male students constitute 60% while the female consist of 40%.

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Table 2. Distribution of grade 12 cookery students and by sex.

Sex G-12 COOKERY Percent

Male 6 60%
Female 4 40%
Total 10 100%

Table 3. The perception of Grade 12 cookery students in Molugan National High

School in terms of:

Mean Median Mode Description

1.I’ve always been able to find any 2.05 1.75 1.75 Agree
information I need on a food or drink label.

2.When I read the labels on food products, I 2.22 2.49 2.50 Agree
just focus on one or two key things

3.Generally speaking. It is easy to understand 2.42 2.49 3.24 Agree

and use the information on food labels.

4.I find some information on food labels really 2.30 2.25 2.49 Agree
useful or important.

5.I don’t have enough time to read food labels 2.64 1.74 3.24 Agree
when I’m shopping, even if I wanted to

6.I’m very interested in food label information. 2.24 3.00 3.24 Agree

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 The perception of Grade 12 cookery student show the mean score of 2.05 in first

row, 2.22 in second row, 2.42 in third row, 2.30 in fourth row, 2.64 in fifth row and 2.24 in

the last row, all which have a qualitative description of agree. The highest mean is 2.64

for number 5 and the lowest mean is 2.05 in number 1. According to Roberto Salazar,

food labeling is an important process in the food processing chain and should not be

overlooked. The label is the first point of contact between a consumer and the producer.

It is used to identify one product from another and also to make a decision over which

product to purchase. The label is therefore the most important marketing tool for a

product. It should be attractive and eye catching while at the same time being informative.

A dirty, confused, untidy label will not help to sell a product. In some countries, food

producers can be prosecuted if their label is incorrectly designed. Consumers around the

world share preferences with consumers in higher income countries with respect to

labelling. However, this may reflect the research study populations, who are often better

educated than the general population. Investigation is required into how nutrition labels

are received in emerging economies especially among the urban and rural poor, in order

to assess the effectiveness of labelling policies. Further research into the outlook of the

food and beverage industry, and also on expanded labelling regulations is a priority.

(Mandle,2015)

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 Chapter 5

SUMMARY, CONCLUSION AND RECOMMENDATIONS

Summary

This was conducted for the purpose of determining the effectiveness of food

labeling in controlling one`s calories intake. The descriptive method is used of research

was utilized and the nominative survey technique was used for gathering data. The

questionnaire served as the instrument for collecting data. All grade 12 cookery

students were the respondents. The inquiry was conducted during the school year

2019-2020.

Summary of findings

1. Demographic profile of grade 12 cookery students

The profile of respondents was derived from the selected variables.

1.1 Age

All of the students of grade 12 cookery of Molugan National High School

has a age bracket of 17 years old up to 20 years old. Most of them has a

a of 18 years old with a percentage of 60%.

1.2 Sex

Most of the grade 12 cookery students are male and has a percentage of

60% and the rest are female that has a percentage of 40%.

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 2. The perception of Grade 12 cookery students

The perception of Grade 12 cookery students in Molugan National High

School was derived from the selected variables: Finding information, Reading

the labels, Understanding the food labels, Importance of food labels, Time to

read food labels, and Interest in food labels.

The grade 12 cookery students give their perception towards finding

information, Reading the labels, Understanding the food labels, Importance of

food labels, Time to read food labels, and Interest in food labels. This selected

variables is all “agree” and has a mean of 2.05, 2.22, 2.42, 2.30, 2.64 and 2.24

Conclusion

Based on the findings derived from this study, the following conclusions were

drawn.

1. Findings showed that the highest percentage of age of the grade 12 cookery

students is from the bracket of 17 up to 20.

2. Based on the findings, respondents are agree in terms of finding information,

Reading the labels, Understanding the food labels, Importance of food labels, Time

to read food labels, and Interest in food labels.

3. Based on the findings that the highest mean of the results the respondents don’t

have enough time to read food labels even if they wanted to with a mean of 2.64

while the lowest is they always been able to find any information they need on a

food or drink label with a mean of 2.05

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Recommendations

1. Administration: The school must help in making decisions or what food should

be allowed and probihited to sell in the school canteen for the sake of the

students to make them healthy.

2. Teachers: The teachers must take part by monitoring their students food intake

and teach their students of what are the effects of eating to much fatty foods.

3. Parents: Parents should be informed on how important is their guidance and

support to their children for them to value the importance of abstinence.

Abstaining from consuming unhealthy foods.

4. Students: They should be conscious of what they eating. Reading food labels

will help them to control the calories that they are consuming in order to gain a

balance diet and to keep them away from disease.

5. Future Researchers: Future researchers are encouraged to conduct similar

studies by utilizing other variables to enlighten them to monitor their daily food

intake.

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 BIBLIOGRAPHY

Castillo, R. (2013). Mandatory Food Labeling. Manila.

https://business.inquirer.net/108983/mandatory-food-labeling

Mandle, J. (2015). Food labeling. Manila.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4306755/

Rajamani, A. (2019). Food Labeling. Afganistan.

https://medlineplus.gov/foodlabeling.html

Salazar, R. (2006). Food Nutrional Labeling. Washington.

https://www.usda.gov/oig/webdocs/27601-13-HY.pdf

Varshin, S. M. (2018). Food Labeling Effective in controlling ones calories intake.

malaysia.

https://www.quora.com/Is-food-labeling-effective-in-controlling-ones-calories-intake

Wandel, M. (1997). Importance of food labeling. Canada.

https://ep.franphil.com/the-importance-of-food-labeling/

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 APPENDIX A

SURVEY QUESTIONNAIRE

Part 1: Personal Information

Name: _______________________________________(optional)

Age:

Sex : Male ____ Female ____

Part II

Direction: Please indicate your answer by putting a check (/) mark on the column that

corresponds to your answer.

1 – Strongly Agree 3 – Agree

2 – Disagree 4 – Strongly Disagree

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 Students perception towards food 4 3 2 1

labels

1. I’ve always been able to find any information

I need on a food or drink label.

2. When I read the labels on food products, I

just focus on one or two key things.

3. Generally speaking. It is easy to understand

and use the information on food labels.

4. I find some information on food labels really

useful or important.

5. I don’t have enough time to read food labels

when I’m shopping, even if I wanted to

6. I’m very interested in food label information.

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 APPENDIX B

CONSENT

By signing this consent form, I confirm that I have read anf understood the

information and have read and understood the information and have the opportunity to

ask questions. I understand that my participation is voluntary and that I am free to

withdraw at any time, without cost. I voluntarily agree to take part in this study.

Signature:_____________________Date:10/8/19

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 APPENDIX C

LETTER OF APPROVAL

Dear ma`am Pagapulaan

Good day!

In fulfillment of our requirement for our applied subject Practical Research, we

grade 12 students of section fortunate Sudaria, Medina, Lopez, Bersabal, Guzman,

Bacanggoy, Bendebel, Gulmatico, Romano, Salmorin would like to ask for permission to

conduct a research study entitled effectiveness of food labeling in controlling one`s

calories intake.

In relation with this, we would like to ask your good office to allow us to conduct a

research in our school. We will make sure that information that we will gather will remain

confidential and to be used only in academic purpose. We hope that you are with us in

our enthusiasm to finish the requirements as compliance for our subject. Your approval

will be highly appreciated.

Signature:___________________Date:10/8/19

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 APPENDIX D

CURRICULUMN VITAE

Khent Ives A. Sudaria

Zone 11, Molugan, El Salvador City Mis Or.

Personal Data

Birthdate: December 1, 1998

Place of Birth: Cagayan De Oro City

Age: 20 years old

Sex: Male

Nationality: Pilipino

Religion: Iglesia Filipina Independiente

Educational Background

Elementary: Molugan Cetral School

Secondary:Molugan National High School

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 Johnson O. Bersabal

Zone 2, Poblacion, El Salvador City Mis Or.

Personal Data

Birthdate: July 8, 1999

Place: Cagayan De Oro City

Age: 19 years old

Sex: Male

Nationality: Pilipino

Religion: Roman Catholic

Educational Background

Elementary: El Salvador City Central School

Secondary: Molugan National High School

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 Phorinice N. Gulmatico

Zone 2, Himaya, El Salvador City Mis Or.

Personal Data

Birthdate: December 23, 2001

Place : Cagayan De Oro City

Age : 17 years old

Sex : Female

Nationality: Pilipino

Religion: Roman Catholic

Educational Background

Elementary: Himaya Elementary School

Secondary: Molugan National High School

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 Noreen Mae C.Lopez

Zone 4, Molugan, El Salvador City Mis Or.

Personal Data

Birthdate: January 12, 2001

Place: Cgayan De Oro City

Age: 18 tears old

Sex: Female

Nationalidad:Pilipino

Religion: Born again

Eduational Background

Elementary: Molugan Central School

Secondary: Molugan National High School

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