THE LEVELOF AWARENESS OF THE NUTRITIVE VALUE AMONG G10

STUDENTS OF A. L. NAVARRO NATIONAL HIGH SCHOOL

A Junior High School Research

Presented to the English Department of A.L Navarro High School

In Partial Fulfillment
of the Requirements for the English 10

Researchers
Longino, Thea Angela
Salvador, John Lloyd
Briz, Kisha Ellyne
Ogatis, Mylene
Quirod, Sanie

March 2019
 ACKNOWLEDGEMENTS

We would like to express our deepest gratitude to our English Teacher

Mrs. Lirio L. Laureano, to our English student Teachers; Mr. Jayson G. Garson,
Mr. Jelver M. Gallentes, Mr. Royett M. Gara and Mr. Lester Jhon L. Florendo.
This baby research would not be possible without them and their help,
patience and motivations. Their guidance helped us throughout the times we
did our research.
Aside from our teachers, we would also like to thank our parents who
supported us financially. We would also like to thank the cooperation of the 50
Grade 10 students of A.L. Navarro National High School who answered our
surveys without doubt.
We also want to send our deepest thanks to the class advisers and
subject teachers who let us conduct our survey during their period.
We would also like to take our class adviser Mr. Randy P. Montaño and
our subject teachers who gave us time to make our research instead of
discussing our lessons.
Aside from them we would also like to thank Nanet`s School Supply for
reproducing our test questionnaires, letters to the advisers and book binding
and L&L Internet Café for the making of our acknowledgement and table of
contents.
We also thank our classmates who keep on understanding us
throughout the whole process. To our dear friends who encourages us always.
Nobody has been more important that our God/Allah, who led us to the
right way, gave us strength, guidance and blessed us with his Holy Spirit.
Thank you Lord, we are nothing without you.

-Researchers
 TABLE OF CONTENTS

TITLE PAGE

ACKNOWLEGEMENT

TABLE OF CONTENTS

CHAPTER I INTRODUCTION

Review of Related Literature

Theoretical Framework

Conceptual Framework

Statement of the Problem

Significance of the Study

Research Design

Setting

Participants

Measures

Procedures

CHAPTER II

RESULTS
CHAPTER III

DISCUSSION

REFERENCES

APPENDICES

APPENDIX A Letter to the Adviser

APPENDIX B Test Questionnaire

APPENDIX C Curriculum Vitae

APPENDIX D Curriculum Vitae

APPENDIX E Curriculum Vitae

APPENDIX F Curriculum Vitae

APPENDIX G Curriculum Vitae

 CHAPTER I

INTRODUCTION

Nutritive value is essential in maintaining performance of neonatal,

growing, finished and breeding animals. In general food label gives nutritional

values to consumers. Stated by Canola, (2011) that nutritional quality is the

main factor driving development of a new generation of frying fats, in which

oxidant stability and the amount of saturated fats are the most important.

In the recent study in England showed that bank workers experience

fatigue and behavioral problems which may be associated with their nutritional

intake. They considered nutrition as a vital part of health, disease, performance,

and healing. The power in each part of the body is believed to be dependent on

the blood flowing to that part. The blood is formed by the nutrients absorbed

from the consumed foods.

In the Philippines poverty and pervasive malnutrition are not limited to

the families of deprived seasonal workers. Undernourishment is increasing

throughout most of the archipelago of some 7160 islands and is compounded

by the prevalence of intestinal parasites and gastrointestinal diseases which

health workers estimate deprive children of at least 5-10 of food they do

consume.
 Awareness, as described by Biesta and Osberg, (2008) is one`s ability to

notice things, state of what one knows or has learned. Nutritional awareness

seems to be directly linked to nutritional knowledge, attitudes, and actions,

which may have an effect on people`s eating practices.

In the previous press forum, NNC-Davao Program coordinator Maria

Teresa Ungson said that this is their effort to strengthen their advocacy

campaign to further educate the public on the importance of a healthy diet. In

Davao city, the problem of deteriorating nutritive value among students has

become more clouded in the rise of modern technologies.

According to the World Health Organization (WHO) there are nutrition-

related diseases for about 60% of all deaths,43% of the global burden of

diseases and by (2020) the impact of nutrition-related no communicable

diseases is expected to rise to 73% of all deaths and 60% of the global burden

of diseases.

Nutritional knowledge of the interrelationships between nutritional

matters and human life, which may have an effect on person`s life. It also helps

to prevent nutrition-related diseases through a diet containing the right amount

of food and food constituents.

Review of Related Literature

Since ancient times, philosophers and researchers have deemed

nutrition as one of the fundamental components of life. Therefore, it is no

surprise that all the universal medical science concepts included nutrition as

one of their integral components. According to the Greek, Roman, and Chinese

classical literature, the diet should consist largely of cereal grains, legumes,

fruits, honey, fish, and milk.

Foods like meat, wine, and confection should be consumed in

moderation. It is intriguing how those ancient doctors and philosophers were

able to predict a gross dietary map without having a clear understanding of how

the human body works.

This nutrition and human physiology theory in ancient Europe are

mirrored by the concepts described in an ancient Chinese medicine text,

Huangdi Neijing “Yellow Emperor’s Classic of Medicine” - a Chinese

counterpart of the Hippocratic Corpus.

Theoretical framework

This study is anchored on Whitehead`s theory (1973) stresses that

nutrition education has been directed more toward the purpose of

disseminating nutrition information than toward purpose of improving dietary

habits such an approach was effective in increasing knowledge, but was not
very effective in changing dietary behaviors or practices. She also added that

only studies that specifically set behavioral change as the goal of nutrition

education and used educational strategies that were appropriate for that goal

achieved behavioral change.

Conceptual framework

The theory of Whitehead is clearly invoking that the nutritional education

should be directed more towards its purpose of disseminating than toward the

purpose of improving dietary habits.

Many educators attributed the decline due to the fact that more time is

spent on the manipulation of gadgets rather than eating. Appropriate nutrition is

important for variety of reasons, including optimal cardiovascular function,

muscle strength, respiratory ventilation, protection from infection, wound

healing and psychological well-being.

Independent Variable Dependent Variable

Level of awareness
Nutritive Value
 Figure 1. The research paradigm shows the relationship of the level of

awareness of the Nutritive value among G10 student of A.L Navarro national

high school.

Statement of the Problem

This study intended to find out the relationship of the level of awareness

of the nutritive value among G10 student of A.L Navarro National High School.

Specifically, his research sought to answer the following questions:

1. How well does the student know about the nutritive value of the food

they try?

2. What is the level of awareness among G10 students?

3. Is there a significant relationship between the level of awareness and

the nutritive value among G10 students of A.L. Navarro National High School

Significance of the Study

This study provided a solution to the following persons inside the

campus, namely: administrators, teachers, and students.

This study will be beneficial to the administrators of the school for it

helps them to determine how the students know the nutritive value of the food

they buy, and how really the students know about the food they eat.
 The benefits to the teachers are, they will know the extent of their

students in buying nutritious food.

Lastly, the result of this study will be beneficial to all of the students for

this will provide them the knowledge of eating the right and the healthy foods

Definitions of terms

Nutritive-the nutritive content of food is all the substances that are in it which

help you to remain healthy.

Value- the value of something such as a quality, attitude, or method is its

importance or usefulness. If you place a particular value on something, that is

the importance or usefulness you think it has.

Food-what people and animals eat.

Awareness-someone who is aware what is happening around them or

happening in the place where they live, etc.

METHOD

This time it presents the research design, setting, participants, measures,

procedure, data analysis used in this study.

Research Design

This research employed the quantitative research design. As stated by

Aliaga and Gunderson (2002) that this type of research method is best suited to
inquire social problems and explain phenomena through a gathering of

numerical data that are analyzed using mathematically based methods in

particular statistics.

This type of research design best suited this research undertaking since,

eating foods without knowing the nutrients become a phenomenon in the past

years.

Setting

This study was conducted in Alejandra L. Navarro National High School.

I is located beside the Alejandra L. Navarro Elementary School in Barangay

Lasang, Davao City, Philippines. It was founded in the year 1966 by Alejandra

Luasan Navarro.

The school caters Junior High School and Senior High School. In Junior

High School, they offered the following program: The Special Program in Sports

(SPS) and Special Program in the Arts (SPA) where those students under the

program have their own section to focus on their field rather than regular

sections with regular classes. In Senior High School department offers the

strands General Academic Strand (GAS), and Tech-Voc. courses like

BPP/FBS, Beauty Care, ICT-CSS, and Masonry. .

Participants

The participants of the study were the students of Alejandra L. Navarro

National High School. The researchers opted to use the Grade 10 Junior High
School students as the respondents of this study since their age mostly belong

to the students who eat quite often. Eating outside the school during vacant

hours is widely observe.

In addition, the respondents' level of awareness to the nutritive value

would be strengthen since student’s awareness to the nutritive value of the

food. The researchers used random sampling in determining the participants

needed for the gathering of data.

Random sampling is a procedure for sampling from a population in

which the selection of a sample unit is based on a chance and every element of

the population has a known, a non-zero probability of being selected.

We the researcher randomly selected 50 students from 11 sections of

grade 10, and they will be our participants in this study and sought to answer

various questions.

Measures

In this research, the researchers made a two-parts of questionnaire: the

first part is the 10- item Likert Scale to measure the knowledge of students

about the nutritive value of the food. Students are expected to respond with

YES OR NO. (Yes) if student knows the nutrients, they get with the food they

eat, (No) if doesn’t know the nutrients they get with the food they eat. The

second part is a 10- item questionnaire about level of awareness of the

students. (Yes) if they are aware of the nutrients produced by the food they eat,

(No) if they are not aware of the benefits produces by the food they usually eat.
Procedures

In the pursuit of the completion of this research, the following procedures

were followed:

First, a letter of permission to conduct the study and to administer a

questionnaire to the respondent/s was handed to the adviser. The letter was

noted by the Research Adviser and by the Student Teachers from Gabriel

Taborin College of Davao Inc. recommending approval. After which, the

teacher whose time being affected in the survey was informed ahead of time.

On the day of the survey, the Grade 10 students were asked to answer

the questions. The questionnaires were handed out to the respondents. The

duration of the entire process took less than 15 minutes for the respondents to

finish.

Lastly, the data gathered were processed, and the researchers then

provided implications and interpretation of the data.

Data Analysis

In measuring the level of awareness of the nutritive value of G10

students, mean was used. According to Cohen (1993), mean as a basic

statistical measure is defined as an average value attained.

This measure was most suited to measure the two variables since the

researchers wanted to how thus the level of awareness students about the

nutritive value of the food they usually eaten.

 CHAPTER II

RESULTS

This chapter presents the results on the survey that answered the problems

raises in this study:

Shown in Table 1 the student’s responses regarding the knowledge of the

Nutritive value of the food.

LIKERT SCALE

# of Q1 Q2 Q3 Q4 Q5 Q6 Q7 Q8 Q9 Q1 Total

student 0

S1 19
Y Y Y Y Y Y Y N Y Y
S2 16
Y Y Y Y N Y Y N N N
S3 17
Y Y Y Y Y N Y N Y N
S4 18
Y Y Y N Y N Y N Y N
S5 14
Y Y N N Y Y N N N N
S6 15
Y Y Y N N Y Y N N N
S7 17
Y Y N N N Y Y Y Y Y
S8 15
N Y N N N Y Y Y N Y
S9 16
Y Y Y N N Y Y Y N N
S10 16
Y Y N N N Y Y Y N Y
S11 10
N N N N N N N N N N
S12 16
Y N Y Y N N Y Y Y N
S13 19
Y Y Y N Y Y Y Y Y Y
S14 12
N N N N Y N Y N N N
S15 13
Y N Y N N N Y N N N
S16 15
N Y N Y Y Y N N Y N
S17 15
N Y N N Y Y Y Y N Y
S18 16
N Y N Y Y Y Y N Y N
S19 16
Y Y N N N Y Y N Y Y
S20 13
Y Y N N N N Y N N N
S21 17
Y N N Y Y N Y Y Y Y
S22 13
N N Y N N N Y N Y N
S23 15
Y N N N Y N Y N Y Y
S24 14
N N N N Y Y Y Y N N
S25 15
Y N Y Y Y N N N N Y
S26 18
Y Y Y N Y Y Y Y Y N
S27 18
Y Y Y N Y Y Y Y Y N
S28 20
Y Y Y Y Y Y Y Y Y Y
S29 17
Y Y Y Y N Y Y Y N N
S30 16
Y Y Y N N Y Y N N Y
S31 17
Y N Y Y Y N N Y Y Y
S32 16
Y Y Y N N Y Y Y N N
S33 15
N Y N N Y Y Y N N Y
S34 16
Y N Y N Y N Y N Y Y
S35 16
Y N Y Y Y N Y N Y N
S36 14
Y Y N N N Y Y Y N N
S37 17
Y Y Y N Y Y Y Y N N
S38 14
Y N N N N Y Y Y N N
S39 18
Y Y Y N Y Y Y N Y Y
S40 17
Y N N Y Y Y Y Y Y N
S41 13
N Y Y N N Y Y N N N
S42 16
N N Y N Y Y Y Y N Y
S43 16
N N Y N Y Y Y Y N Y
S44 15
Y N N N Y Y Y Y N N
S45 17
Y N Y Y Y Y Y N Y Y
S46 19
Y Y Y Y N Y Y Y Y Y
S47 18
Y Y N Y Y Y N Y Y Y
 S48 18
Y Y Y Y Y Y Y Y N N
S49 14
N N Y N N Y N N Y Y
S50 11
N Y N N N N N N N N

The table1 shows the general results of the responses of the students

regarding the nutritive value of the food.

Shown in Table 2 the student’s responses regarding level of Awareness

of the students about the food they usually eat.

LIKERT SCALE
# of Q1 Q2 Q3 Q4 Q5 Q6 Q7 Q8 Q9 Q10 Total

Students

S1 15
Y Y N N Y Y N Y N N
S2 16
Y Y Y Y N N N N Y Y
S3 19
Y Y Y Y Y Y Y Y Y N
S4 12
Y N N N N N Y N N N
S5 16
Y Y Y N Y Y N N N Y
S6 15
Y N N N Y N N Y Y Y
S7 19
Y Y Y Y Y N Y Y Y Y
S8 17
Y Y N Y Y Y N N Y Y
S9 16
Y Y N Y N N Y Y Y N
S10 Y Y N Y Y N N Y Y Y 17

S11 N N N N N N N N N N 10

S12 Y Y N Y Y N Y N Y Y 17

S13 Y Y Y Y Y Y Y Y Y Y 20

S14 Y Y N N Y N N N N N 15

S15 Y Y N Y Y Y N N Y N 16

S16 N N Y Y Y N N N Y N 14

S17 N Y N Y N N N Y N Y 14

S18 Y N N Y N N Y Y Y N 15

S19 Y Y N Y Y N Y N Y Y 17

S20 Y Y N Y Y N N Y N N 15

S21 Y Y Y Y N N N N Y Y 16

S22 N N N Y Y N N N N Y 13

S23 Y Y N N N N N N Y Y 14

S24 Y N N N N N Y N N N 12

S25 Y Y Y Y N Y Y Y Y Y 19

S26 Y Y N Y Y Y N N N Y 16

S27 Y Y N Y Y Y N N Y Y 17

S28 Y Y Y Y Y Y Y Y Y Y 20

S29 Y Y N Y Y Y N Y N Y 16

S30 Y Y Y Y Y Y Y Y Y Y 20

S31 Y Y Y N N N N Y Y Y 16
S32 Y N N N N N N N N Y 12

S33 N N N Y Y N N Y Y N 14

S34 Y N N Y Y N N Y Y N 15

S35 N N N Y N Y N Y Y Y 13

S36 N N N Y Y Y N Y N Y 15

S37 Y N N Y Y Y N Y N Y 16

S38 Y N N Y Y Y N Y N Y 16

S39 Y N Y Y Y Y N N Y Y 17

S40 Y Y N Y Y N Y N Y Y 17

S41 N N Y Y Y N N N N Y 14

S42 Y N N Y N Y N N Y N 14

S43 Y N N Y Y N N Y Y N 15

S44 Y N Y Y Y Y Y N Y N 17

S45 Y Y N Y Y Y Y Y N Y 18

S46 Y N N Y N Y N N Y Y 15

S47 Y Y N Y Y N N N Y Y 16

S48 Y Y Y Y Y Y Y Y Y Y 20

S49 N N N Y N Y N Y N Y 14

S50 Y Y N N N N Y Y N Y 15

Shown in Table 2 the level of awareness of the students about the food

they eat. This will measure how far thus the students know about the nutrients

the food they usually eat.

 CHAPTER III

DISCUSSION

This chapter discussed the results and interpretation of each tables. First

discussion is the knowledge of the nutritive value, second is the level of

awareness and lastly is the relationship of multimedia exposure and the level of

reading comprehension.

Shown in Table 1 is the knowledge of the nutritive value of the G10

students which is low with a qualitative interpretation that students are rarely

aware that that the food they eat has nutritive value. The researchers

concluded that the knowledge of the nutritive value is low, it means that the

respondents doesn’t know the nutritive value of the food they eat.

According to Charness (2001) he said that the surrounding effects the

knowledge on perpetual process and information overload. He also added that

nutrition knowledge could support the use of nutrition information on food label

and use in at least three ways. First is the prior knowledge could enable

consumers to pay attention to important information on a food label and to

ignore marketing features that do not reflect salient nutritional qualities, which in

turn minimizes information overload.

Second is nutritional knowledge can facilitate comprehension of and

memory of the food label nutrition information and the last prior nutrition

knowledge could support the application of the comprehended and

remembered information to the food choice.

Shown in Table 2 is the level of awareness of the G10 students of the

food they usually eat. The overall mean is low which means that students are

not aware of the food they are usually eating. The researchers concluded that

the level of awareness of the students is low, it means that the respondents are

not aware of the nutritive value of the food that they usually eat.

According to Ornish food awareness can be confusing. He said “we are

confronted with the complex choices and bombarded with sometimes

conflicting information, while being enticed by temptation and put off by

alarming health studies.

He also added that the little education we had in nutrition and what

information we have received about what we “should” be eating may be biased

by underlying vested business by underlying vested business interests..

Therefore, the respondents` level of awareness of the nutritive value is

affecting the food they are usually eating and buying. Hence, the
administration`s knowledge about the food they sell is making the students

unhealthy and weak.

REFERENCES

https://www.sciencedirect.com/topics/food-science/nutritive-value
https://nnc.gov.ph/transparency/8-transparency/182-nnc-officials
https://www.nnc.gov.ph/regional-offices/region-xi-davao-region
https://nnc.gov.ph/index.php/regional-offices/region-xi-davao-
region.html?start=24
https://www.imedpub.com/scholarly/nutritional-value-joournals-articles-ppts-
list.php
https://academic.oup.com/advances/article/4/5/579/4557993
https://foodnutritionresearcg.net/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4499482
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5348196
https://en.m.wikipedia.orgwiki/Nutrition
https://www.scienceirect.com/topics/food-science/nutritive-value
https://www.virtualhealthresort.com/developing-food-
awareness/https://www.collinsdictionary.com/amp/english/aware
https://www.questia.com/library/science-and-technology/health-and-
medicine/food-and-nutrition/nutrition
https://www.biodiversityinternational.org/new/detail/authors-of-a-new-paper-
promote-the-nutritional-value-of-forest-foods-in-cameroon

APPENDIX A

ALEJANDRA L. NAVARRO NATIONAL HIGH SCHOOL

Lasang, Davao City, Philippines

LETTER TO THE ADVISER

FEBRUARY 8, 2019
______________________________
Ma’am /Sir:
We, the Grade 10 students of A.L. Navarro National High School
are currently conducting a research study entitled (The Level of Awareness
of the Nutritive Value of among G10 Students of A.L.N.N.H.S). This is a
part of our English 10 topic with Mrs. Lirio L. Laureano, English Teacher;
Mr. Jayson G. Garson, Mr. Jelver M. Gallentes, Mr. Royett M. Gara and Mr.
Lester Jhon L. Florendo, Student - Teachers. Before we can push through
with our study, we must have the participation of your students.
We are asking your permission to excuse the students in your class.
It would be a great help for us in achieving the success of this research.
Respectfully yours,
Thea Angela Longino
John Lloyd Salvador
Kisha Ellyne Briz
Mylene Ogatis
Sanie Quirod
Researchers

Noted by:

MRS. LIRIO I. LAUREANO

English 10 Teacher
 APPENDIX B

TEST QUESTIONNAIRES

Name: ___________________________ Section: ________________

Please check the following Indicators.

PART 1. NUTRITIVE VALUE

QUESTIONS YES NO

1. Are you aware that bananaque

has Vitamin A?
2. Do you know that siomai has
Carbohydrates?
3. Are you aware that Peanut
Bread has Pottassiom?
4. Do you know that Bihon has
Vitamin B-12?
5. Are you aware that Buko juice
has Protein?
6.Do you know that french fries
has Calories?
7. Are you aware that Chicharon
has fats?
8. Do you know that Choco drinks
has Fatty acids?
9. Are you aware that camoteque
has Sodium?
10. Do you know that kikiam
doesn’t have vitamins at all?
Name:________________________________ Section:_______________
Please check the following Indicators

PART 2. LEVEL OF AWARENESS

QUESTIONS YES NO

1. Am I aware that Bananaque

has Nutrients?

2. Am I aware that Toron has

nutrients at all?

3.Am I aware that Grapes Juice

Doesn’t have Nutrients?

4.Am I aware that Suman has

nutrients?

5.Am I aware that Peanuts has

Nutrients?

6.Am I aware that Puto has

Nutrients?

7.Am I aware that Fish ball

doesn’t have Nutrients?

8. Am I aware that waffle’s has

Nutrients?
9.Am I aware that Hotdog
doesn’t have Nutrients
10. Am I aware that Seaweeds
have nutrients?
 APPENDIX C

CURRICULUM VITAE

SANIE S. QUIROD
PUROK 4, BARANGAY SAN ISIDRO
DAVAO CITY
sanie@yahoo.com

Educational Background
Secondary
2018-2019 A.L. Navarro National Highschool
Elementary Background
2014-2015 Pablo M. Piatos Elementary School

Address: Purok 4, Barangay San Isidro Davao City

Birthdate: May 31, 2003

Age: 15

Place of Birth: Davao City

Religion: Islam

Nationality: Filipino

Status: Single
 APPENDIX D

CURRICULUM VITAE

JOHN LLOYD C. SALVADOR

PUROK COGON 1, J. P LAUREL
PANABO CITY
johnlloydsalvador@gmail.com

Educational Background:

Secondary
2018-2019 A.L. Navarro National High School

Elementary
2014-2015 Napungas Elementary School

Address: Purok Cogon 1, J.P. Laurel, Panabo City

Birthday: January 23, 2002

Age: 17

Place of Birth: Purok Langka, Gredu, Panabo City

Religion: Roman Catholic

Nationality: Filipino

Status: Single
 APPENDIX E

CURRICULUM VITAE

KISHA ELLYNE BRIZ

PUROK PICES, BUCANA, LASANG
DAVAO CITY
Kisha_zirb07@gmail.com

Educational Background:

Secondary
2018-2019 A.L. Navarro National High School

Elementary
2014-2015 Pipisan Maug Elementary School

Address: Purok Pices, Bucana, Lasang, Davao CIty

Birthdate: June 7, 2001

Age: 17

Place of Birthday: Bincungan, Tagum City

Religion: Roman Catholic

Nationality: Filipino

Status: Single
 APPENDIX F

CURRICULUM VITAE

THEA ANGELA V. LONGINO

PUROK TAURUS, TAMBONGON, LASANG
DAVAO CITY
theaangela.longino2002@gmail.com

Educational Background:

Secondary
2018-2019 A.L. Navarro National High School

Elementary
2014-2015 A.L. Navarro Central Elementary School

Address: Purok Taurus, Lasang, Davao City

Birthdate: December 5, 2002

Age: 16

Birth of Place: Davao City

Religion: Roman Catholic

Nationality: Filipino

Status: Single
 APPENDIX G

CURRICULUM VITAE

MYLENE C. OGATIS
PUROK LIBRA, TAMBONGON, LASANG
DAVAO CITY
ogatism16@gmail.com

Educational Background:

Secondary:
2018-2019 A.L. Navarro National High School

Elementary:
2014-2015 Tambongon Elementary School

Address: Purok Libra, Tambongon, Lasang, Davao City

Birthdate: January 2, 2003

Age: 16

Place of Birth: Apokon, Tagum City

Religion: Roman Catholic

Nationality: Filipino