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Chapter 1

The Problem and Its Background

Introduction

The study is performed to know the Level of Awareness on Food

Labeling among HRM students in Our Lady of Fatima University-

Antipolo. There are different kinds of nutrition content that can be seen

on the food labeled products but some of it was not really important to

the consumers. The researchers want to measure the Level of Awareness

of the students to that food claim.

Food labels have been mandatory in the United States since the

1990s, but they have been in the making since the 1860s. What began

as an agricultural research and development project quickly morphed

into a food safety organization. After the Civil War, as interstate

commerce picked up, there was a need for standardized weights,

measures, and manufacturing practices.

By the 1870s concern for quality of traded goods prompted the

pure food movement. These activists urged lawmakers to make food

adulteration a crime. At the time, chemical preservatives went

uncontrolled, milk was unpasteurized, and ice was the only form of

refrigeration. Cottonseed oil was routinely sold as lard, and glucose

syrup made from wheat and corn was used as a cheaper form of sugar.

And unbeknownst to the consumer, medical “tonics” routinely

contained opium, morphine, cocaine, and heroin. In 1903, volunteer



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“poison squads” ate foods tainted with chemical preservatives to

demonstrate their effect on human health (http://www.netplaces.com).

Regulation of packaged food began in 1913 with legislation

requiring that foods have clearly labelled weight, measure, or numerical

count of their contents.

In the 1930s, generalized quality ratings were required. They

weren’t very telling, as the only requirement was either “standard,”

“below standard,” or “above standard.” Not until the 1960s were

nutritional content and an ingredients list required on packages. The

FDA reviewed every label for accuracy.

In 1990 the Nutritional Label Education Act regulated health

claims made on food labels, such as “light” and “low-fat.” In 1992 the

Nutrition Facts Panel first appeared, showing per-serving nutritional

information. However, there has been always a struggle between the

public and private organizations on the ingredients reported by food

labels. A similar thing happened with the drug industry. As in the case

of food labels, they needed an adequate explanation of all the things that

the product contained (http://www.diet.com/g/food-labels).

There are many examples, in the history of food labels, of this kind

of occurrences. In the 1920’s the Supreme Court of the United States of

America ruled that those food labels that contained misleading

information, would be sanctioned by the law. This created a huge

http://etiquette.co.uk/food/foodlabels.html












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precedence since producers had to take a lot of care with their food

labels. No longer could they use food labels with information that tricked

the consumer; food labels with slogans such as "it also cures all kind of

ailments” begun to disappear.

Another important milestone in the history of food labels occurred

in 1958, when the United States of America emitted a decree under

which all food labels had to contain the additives used by the

manufacturer

However, that doesn’t mean that food labels won’t change anymore. As a

matter of fact, the Food Standards Agency of the UK is going to adopt the

recommendations of a study done on food labels. That way, food labels

will be easier to read by manufacturers and consumers. This information

was obtained from supermarkets, public health groups, manufacturers

and consumers (http://www.science20.com).

Nowadays, many different labeled food products are made with

their own specific nutrition facts. These nutrition facts were noted for the

awareness of those who purchase or consumed it. Nutrition fact is a

protocol for all processed food products. It is checked and approved by

Bureau of Food and Drugs (BFAD) the one who administer the quality

among processed food products in the Philippines before it was release to

different food suppliers. The manufacturers of the food items must

inform their consumers about the facts or benefits that they can acquire

upon consuming the item. Food labels provide more than just nutrition









http://www.food.gov.uk/


http://etiquette.co.uk/

http://etiquette.co.uk/


http://www.food.gov.uk/










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facts, though. It also shows you what’s in a packaged food. (i.e., the

ingredients). The information on a food label can help people manage a

good health condition. Customers with certain health condition like

diabetes can get information on sugar and carbohydrate contents from

the food label, and customers on low-salt or low-fat diets can tell at a

glance how much of these nutrients are in food. Even purified drinking

waters were required to put food claims on their packaging. Consumers

must check the label first before consuming a certain product to help

them on the right amount of consumption they need on their diet. But

most people ignore the existing nutrition facts they are not aware on

what is inside that certain food or what does the food content.

Statement of the Problem

This study aimed to know the level of awareness in food labeling

among HRM students of OLFU- Antipolo.

Specifically, it sought to answer the following questions:

1. What is the Demographic profile in terms of:

1.1. Gender; and

1.2. Year Level?

2. What is the level of awareness of the selected HRM students in

food labeling in terms of:

2.1Serving Size;

2.2 Percent Daily Value; and

2.3 Product Ingredients?



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3. Is there a significant relation between demographic profile of the

students and the level of awareness of the selected HRM students in food

labeling?

Hypothesis

There is no significant relation between the demographic profile of

the students and the level of awareness of the selected HRM students in

food labeling.

Significance of the Study

All consumers can use this study for them to be more aware on the

nutrition fact of the processed food products to be consumed or to be

eaten.

HRM Students, this can be used by giving them new information on how

important the food label in the daily life and what can be the benefit on

their health.

Consumers, they can use this study for them to realize the importance of

reading the nutrition fact of food labeled product and how it would

benefit them.

Professors of CHIM, this study can be useful by explaining this research

to the students on how it is important and helpful to read first the label

of every food product to buy.

Future Researchers, allowing them to get new idea in further studies

and expanding the information for food labeling products.



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Scope and Limitation of the Study

The researchers aim to know the level of awareness of the

respondents based on the content of the food labeled products. It was

done to determine if the respondents accept the product that has

nutrition facts with the knowledge of its content.

This study is conducted to determine the level of awareness of

HRM student of Our Lady of Fatima University students in Nutrition

Facts on Food Labeled product. The researchers want to know the

awareness of the students on nutrition fact of food labeled product. This

can be done by giving them questionnaires.

Definition of terms

For the purpose of definition of the following terms are defined:

Awareness. These refers to having knowledge; conscious; aware of

danger.

Awareness. Therefore is defined as a human's or an

animal's perception and cognitive reaction to a condition or event.

BFAD. Institution were all the food any other drugs are test to be

qualified. (Bureau of Food and Drugs) the one who approves the quality

of food product in the Philippines.

Consumers. Person or thing that consumes; a person or

organization that uses a commodity or service.

http://en.wikipedia.org/wiki/Perception

http://en.wikipedia.org/wiki/Cognitive

http://en.wikipedia.org/wiki/Cognitive

http://en.wikipedia.org/wiki/Perception



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Carbohydrates. Carbohydrates are an ideal source of energy for

the body. This is because they can be converted more readily into

glucose, the form of sugar that's transported and used by the body, than

proteins or fats can.

Cholesterol. It came from the Greek chole- (bile) and stereos (solid)

followed by the chemical suffix -ol for an alcohol, is an organic chemical

substance classified as a waxy steroid of fat. It is an essential structural

component of mammalian cell membranes and is required to establish

proper membrane permeability and fluidity.

Fats. Provide a source of concentrated energy as well as the fat-

soluble vitamins A, D, E and K. Fat transports these vital nutrients

around the body. Consist of a wide group of compounds that are

generally soluble in organic solvents and generally insoluble in water.

F.D.A. (Food and Drug Administration) monitors the safety and

sanitation of food and drugs all over the world.

Hydrogenated Oil. Hydrogenated oil is made by forcing hydrogen

gas into oil at high pressure. Both animal and vegetable fats can be and

are hydrogenated. In general, the more solid the oil is, the more

hydrogenated it is. Hydrogenated oil is oil in which the essential fatty

acids have been converted to a different form chemically, which has

several effects.

Ingredient. The spice use in a product. Means any substance,

including a food additive, used in the manufacture or preparation of a



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food and present in the final product although possibly in a modified

form

Label. The distinguish brand of an item. 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.

Labeled foods. This was a written document of the nutrition facts

in every process product or food. It tells you about its full vitamins and

minerals.

Labeling. Written or printed words that show the quality of the

food that is being labeled. 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

Manufacturer. This refers to those who give out a certain product

and processes. Is the one that manufactures or create a certain product.

Minerals. These are important for your body to stay healthy. Your

body uses minerals for many different jobs, including building bones,

making hormones and regulating your heartbeat.

Nutrient. This refers to a chemical that an organism needs to live

and grow or a substance used in an organism's metabolism which must

be taken in from its environment.

Nutrition Facts. The nutrition that you will get in the process

food.



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Packaging. These are science, art and technology of enclosing or

protecting products for distribution, storage, sale, and use. Packaging

also refers to the process of design, evaluation, and production of

packages.

Percentage daily value. The Percent Daily Value on the Nutrition

Facts label is a guide to the nutrients in one serving of food. It indicates

how the nutritional content of one serving fits into the diet of a person

who consumes a total of 2,000 calories a day.

Preservatives. Process of preservation wherein the food is stored

and cannot be easily wasted. A chemical substance used to preserve

foods or other organic materials from decomposition or fermentation.

Protein. Protein is the building block of all life and is essential for

the growth of cells and tissue repair.

R.D.A. The daily diet program for the people. (Recommended

Dietary Allowance) it is the required amount of food consumption of

people on their daily diet.

Safety. The quality of averting or not causing injury, danger, or

loss.

Satisfaction. This refers to a good pleasure and giving

contentment to oneself. Gratification of desire; contentment in

possession and enjoyment



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Saturated Fat. This is a type of fat found in food. It has been

shown to raise LDL or "bad" cholesterol levels. High LDL-cholesterol is a

risk factor for heart disease.

Serving size. The amount of a food or drink that is generally

served.

Unsaturated fats. These refer to a fat or fatty acid in which there

is at least one double bond within the fatty acid chain. Unsaturated fat

molecules contain somewhat less energy (i.e., fewer calories) than an

equivalent amount of saturated fat.

Vitamins. Vitamins are organic compound required by an

organism as a vital nutrient in limited amounts.



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Chapter 2

Review of Related Literature

This chapter contains literature and studies that were gathered by

the researchers that are significantly related to the topic being studied.

Both related literature and studies have provided relevant facts about the

level of awareness on food labeling.

Food Labeling

Nutrient labeling is found to significantly affect consumer

purchase behavior; some evidence that consumers may act as if they

hold nutrient (or health risk) budgets is found. Providing nutrient

information may allow consumers to more easily switch consumption

away from 'unhealthy' products in those food categories where

differences in other quality characteristics (e.g., taste) are relatively small

between the more and less 'healthy' products, toward 'unhealthy'

products in categories where differences may be relatively large (i.e., a

'substitution effect'). If this substitution effect is large, nutrient labeling

may not change the overall consumption of 'unhealthy' nutrients and

thus may not lead to significant changes in health risk ( Teisl and Levy,

1997).

Posits that food labeling is one medium by which consumers can

acquire knowledge about the food they consider buying. This type of



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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.

(Wandell, 1997).

Five hundred thirty-one members of the American Institute of

Nutrition, 177 persons from the food industry, and 107 consumers from

a Food and Drug Administration mailing list responded to a survey

dealing with nutrition labeling of foods. They identified obesity and heart

disease as the major diet-related national health problems and chose

information about calories, sodium, fat, protein, iron, calcium, and

carbohydrates as most useful to the public. (Heimbach and Stokes

1982).

Nutrition labeling of food products has received considerable

attention in the marketing literature due to increasing consumer interest

in health and diet issues. Nutrition labeling of food products is intended

to enable informed consumer choices and stimulate the consumption



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and production of healthful products. Reviews nutrition labeling

research, organizes the literature, and discusses implications for policy

makers, managers and researchers. Analysis of the literature suggests

heterogeneous utilization and comprehension of on-pack nutrition

information by consumers. The effectiveness of nutrition labeling

depends also on the organization and presentation of the information,

implying the importance of regulatory issues. The topic is rich in public

and marketing policy implications and provides several opportunities for

further research (Baltas, 2001).

The authors evaluate seven nutrition label formats to determine

consumer comprehension and acceptance of displayed information. They

test comprehension of five tasks: comparing two products, judging

healthfulness, verifying claims, estimating servings needed to meet the

daily requirements for a nutrient, and balancing nutrients in a daily diet.

Performance scores were higher on some tasks--particularly dietary

management ones--for formats that displayed nutrient amounts in

percentages than for those that displayed nutrient amounts in metric

units, even when interpretational aids were included on the metric

formats. The two most preferred formats were metric formats with an

interpretational aid. The findings have an important impact on

decisionsabout the final nutrition label format required by the Food and

Drug Administration (Levy, Fein, and Schucker 1996).



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According to Dr. Alberto G. Romualdez , former Dean of the

University of the Phil. College of Medicine, “When it comes to safety and

proper hydration for the family, doctors knows best. With the belief that

vigilant parenthood and respondent pediatric care are important in

safeguarding the health of the Filipino Family like Wilkins, it uses state-

of-the-art purification and distillation processes, following approved

standards from the Food and Drug Administration (FDA), and Asia

Bottled Waters Association (ABWA)” (Dr. Romualdez Alberto G., 2010).

The overall objective of mandatory labeling requirements is to

provide consumer information and consumer choice. In most countries,

labeling is not primarily about food safety but about consumer

information, as labeling policies are designed to follow safety approval

clearance. At the same time, the rationale behind the provision of

consumer information differs according to the labeling regulation.

Countries with labeling based on production process believe that at least

some consumers base their purchasing decision not only on product

related issues but also on environmental and/or religious, ethical, or

other non – safety related reasons. Countries with product labeling base

their regulation on consumer demand for product information. In

addition, there is a philosophical debate as to whether labeling

requirements support the principle of consumer autonomy or consumer

right – to – know (Streiffer & Rubel, 2003; Hansen, 2004;McKay White &

Veeman, 2007).

http://agbioforum.org/v10n1/v10n1a06-gruere.htm#R50










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Mandatory labeling forces all food processors to take measures

related to their sources of ingredients. This regulation tends to distort the

market towards no GM at all in countries where agricultural

biotechnology has a bad reputation, and where the food industry is

concentrated and thus sensitive to actions by political pressure groups,

such as anti – GM campaigns, despite the fact that a significant share of

consumers would be willing to buy GM food (e.g., Noussair, Robin, &

Ruffieux, 2004).

Food labeling is a major instrument enabling consumers to have

information about the kind of food they purchase and make nutritionally

appropriate choices. Having a supportive marketing environment that

provides content of food items can be considered as a principle in

promoting the health of consumers. Providing food content information

on packets can be thought of as an important element for consumer

protection. “Consumers have as much right to know the nutrien t content

of the foods they choose to purchase as they do to know its country of

origin and that it is safe to eat” (Cowburn and Stockley, 2005).

According to some expert Dieticians, Nutrition fact labels: These

are the labels found on the packaging of the most processed foods.

People can learn a lot about the composition of food from reading these

labels. These labels can be also being useful for learning to predict what

the composition of food product might be (http://dietsinreview.com).



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Many countries in the world are developing mandatory or

voluntary programs to assure food safety by using traceability in food

value chain “Traceability is defined as the ability to follow the movement

of a food through specified stage(s) of processing, production, and

distribution” (Souza-Monteiro and Caswell, 2004).

The literature on food labeling can be thought of in two categories.

In the first category, researchers searched the consumer's awareness and

preferences for food labeling. As for the second category, the

respondents‟ willingness-to-pay (WTP) for labeled food is analyzed. As

indicated before, because of some possible diseases resulting from it, a

significant number of researches were conducted on the labeling of meat.

Consumer preferences for labeling of fresh or frozen meat in retail stores

were analyzed by different researchers (Lusk and Fox, 2002; Piedra et al.,

1995; Schupp et al., 1998).

Many countries that have mandatory and voluntary guidelines in

place are currently reviewing their regulations (e.g. United States, EU,

Australia, and New Zealand). In Australia and New Zealand, the

Ministerial Council of Food Standards Australia New Zealand (FSANZ)

launched an independent comprehensive review of food labeling policy in

May 2009. The comment period closed 20 November 2009. The nutrition

labeling debate has reached a critical stage in Australia and New Zealand

as the Food Labeling Law and Policy review was released in January

2011. The review recommends that voluntary multiple traffic lights FOP



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labeling system should be introduced, and that such labeling should be

mandatory if health claims are made or equivalent endorsements, trade

names or marks appear on the label (Blewett et al., 2011).

Labeling information should also reflect the needs of consumers.

certain consumers, such as those suffering from diabetes, kidney

disease, heart disease and food allergies, are very aware of their intake of

food, and food labels are their only source of information on the contents

of food products (Chan, 2003:1).

As was stated by NIDO, a local milk brand on the Philippines,

“NIDO is packed with essential nutrients like protein and calcium to help

support growth. It also has DHA and ALA, which are essential for healthy

visual and structural brain development. Check the label to find out how

much essential nutrients and ingredients are in your child’s 3+ milk”

(NIDO Smart Parenting magazine issued October 2010 page54).

The DOST through the leadership of Secretary Estrella F. Alabastro

has committed to make the visions of the Packaging R&D Center

realized. What the local packaging industry has dreamed for the last

twenty years, the DOST made this come true. The Secretary believes the

critical role of packaging in making the Philippine products globally

competitive thus enhancing the socio-economic growth of the country.

Aside from allocating funds for the Center, through her initiative, she has

already created synergy with the business sector like the Packaging



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Institute of the Philippines (PIP), Philippine Exporters Confederation

(PHILEXPORT), other government agencies and the learning institutions.

In January 2007, the BFAD issued Bureau Circular 2007-02 titled

“Guidelines in the Use of Nutrition and Health Claims” adopting Codex

Alimentarius Commission CAC/GL 23-1997, Rev. 1-2004, “Guidelines on

the Use of Nutrition and Health Claims”. At the onset of the adoption, the

Bureau did not approve numerous applications to product registrations

due to lack of scientific substantiation of claims, particularly health

claims. Today, the food industry continues to understand the principles

behind the guidelines and identifies / executes means to substantiate

claims including the use of published literature and the conduct of

product clinical studies.

Bayan Muna party-list Rep. Teodoro “Teddy” Casiño, one of the

authors of House Bill (HB) No. 5247, said the measure seeks to uphold

the Filipino consumers’ right to be informed of the contents of what they

are buying and eating. This right to an informed choice will only be

possible if proper labeling is present in food products, particularly those

containing or have undergone genetic modification (Teodoro “Teddy”

Casiño).

Lanao del Norte Rep. Imelda Quibranza Dimaporo, another author

of the bill, said as long as there is no general consensus yet as to the

harmlessness and safety of GMO, it is best to take a precautionary

principle in dealing with these GMOs. Under the measure to be known as



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the “Genetically -Modified (GM) Food Labeling Act,” all food and food

products domestically sold, whether manufactured locally or imported,

and which contain genetically-modified organisms, including those

produced by genetic engineering technologies, shall indicate in their

respective labels of packaging that the product contains genetically-

modified organisms or was produced with genetically-engineered material

with the GMO code (Dimaporo, Imelda).

De Leon, Manalo, and Guilatco (2004) conducted a comprehensive

economic study of the potential economic effects of labeling options in

the Philippines, a country that produces GM maize and imports large

volumes of potentially GM commodities. Their study shows that

mandatory labeling would result in an increase of manufacturing costs

by 11 – 12%, which would lead to increases of 10% in consumer prices for

certain products. They conclude that, given the high cost of

implementation and uncertainties in the international regulatory context,

it would be better to avoid the immediate use of mandatory labeling.

Instead they suggested a progressive policy alternative, initiated with the

introduction of a voluntary labeling system, while waiting for a possible

international standard on labeling.

According to Mario V. Capanzana , Ph.D., Director of Food and

Nutrition Research institute, The Food and Nutrition Research Institute

of the Department of Science and Technology (FNRI-DOST), as the

primary R&D institute of the government that mandated to define and



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update the Philippine food and nutrition situation through the National

Nutrition Survey. The Food and Nutrition Institute of the Department of

Science and Technology (FNRI-DOST),

These were well received by and proved to be useful to various

organizations and institutions engaged in nutrition and nutrition-related

policy and program development, instruction and research, nutrition

promotion, and food processing, among others. This institute is the one

who execute or monitor the nutritional status or awareness of the

Filipinos about the nutritional benefit that they can get from different

processed food product. According to the Philippine institute of

Development Studies for Nutrition Processed food is that the food has

been subjected to some degree of processing like milling, drying,

concentrating, canning, or addition of some ingredients which changes

partially or completely the physic-chemical and/or sensory characteristic

of the food’s raw material. The study shows on how the processed food

products were manufactured. Philippine institute of Development Studies

Nutrition Processed food (http://www.erbl.plbs.government.ph)

Serving Size

A lot of people these days know that, to calculate how many

calories (or fat, sodium, etc.) you have actually consumed, it’s a complex

recitation of your multiplication tables: the number of calories in one

serving times the number of servings you think you had. The FDA has



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been debating changing the serving sizes on food labels to reflect what

people actually eat, especially since portion sizes today are significantly

larger than what the labels predict.

A consumer advocacy group called the Center for Science in the

Public Interest has targeted a few foods whose portion sizes are almost

hilariously unrealistic. After conducting a series of studies, the group

found that the serving sizes for canned soups, ice cream, coffee

creamers, and nonstick cooking sprays grossly underestimated how

much the average person would consume (Ossola, Alexandra).

Four consumer focus group sessions, with a total of 40

participants, were conducted to gather information on the utility and

appropriateness of selected components of nutrition label formats. The

formats reviewed were bar graphs, pie charts, numeric listings, and

adjectival descriptors such as high and low. Participants were asked to

compare food labels using various format types and to discuss the utility

and interpretability of the formats. The outcomes suggested that these

consumers did not find pie charts useful. They considered bar graphs

confusing or unnecessary when numeric values were provided.

Participants expressed concern that adjectival descriptors could be

misleading. The numeric listing format they considered the most useful

consisted of two columns of numbers: one listing the amounts of food

components present in a serving of the food, and a second listing either

the percentage of the label reference value (e.g., the US Recommended



22

Daily Allowance) or the quantity established as the label reference value.

Participants repeatedly stressed their interest in a simple label. The

results form one component of the Food and Drug Administration's

efforts to evaluate nutrition label formats and will be used in conjunction

with ongoing experimental and quantitative research studies. (Lewis and

Yetley, 1992).

Barbara Rolls, holder of the Guthrie chair of nutritional sciences

and director of the Laboratory for the Study of Human Ingestive

Behavior, found that when served larger portions for an extended period

of time, people consume more food over the entire period.

The research suggests that larger portion could be a driving force

behind the obesity epidemic. Other research has shown that since 1970s

portion sizes of restaurant foods and products have continued to

increase.

Percent Daily Values

In 1990, the United States Congress passed the Nutrition Labeling

and Education Act. This was a very positive move for consumers

because, since 1994, the U.S. Food and Drug Administration (FDA) has

required packaged foods to display labels giving key information about

their contents. The labels must follow a specific format that is very

consumer-friendly. The format gives the nutrient content of foods and

indicates their relationship to a balanced diet. The label also provides an



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accurate ingredient listing while specifying all the ingredients in order,

from most (by weight) to least. This list ensures all ingredients are

disclosed in their full amounts.

The numbers on the Nutrition Facts Panel are based on one serving, and

the label tells exactly what one serving means. It may mean one cup of

yogurt, one-half cup of ice cream or fourteen crackers. It’s important to

make note of the serving size so you know how many servings you are

consuming. The servings on the food label are usually, but not always,

exactly the same as the Food Pyramid servings

(http://www.swansonvitamins.com).

The recommended daily values do not take into account the age,

gender, activity level or specific dietary needs a person may have. All of

these factors are known to impact the body’s ability to utilise nutrients in

the food. An unknown, complicating factor is the abundance of highly

processed foods in restaurants and grocery stores. Convenience is

becoming the most important part of our food – not nutrients. Recent

studies show that the amount of grinding, slicing, mashing and

manipulating away from a food’s natural state affects the availability of

calories people get. Processing increases the amount of calories one can

get from the food. This may appear to be good news but processed foods

often contain artificial colourings, sugars, preservatives and other added

chemicals that are unhealthy and addictive. Being addicted to these

http://www.swansonvitamins.com/

http://www.swansonvitamins.com/



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foods will increase consumption, increase calories consumed and

encourage weight gain, diabetes and heart disease. Processed foods may

serve a purpose for the under-nourished but over-nourishment and

weight gain has become the most prevalent health complication in the

world. The rates of non-communicable diseases (NCDs) are increasing

out of control in most regions.

Current system outdated Scientists have always known that the

amounts of calories in a particular food are just estimates. Over recent

years, many scientists are calling for changes to the limited system. The

increased awareness of the consumer is demanding easy, accurate and

reliable information about the food that they eat. “If we’re going to put

the information out there on the food label, it would be nice that it’s

accurate,” says David Baer, a research physiologist at the U.S.

Department of Agriculture’s Human Nutrition Research Centre in

Beltsville, Md.

A 2012 study showed how almonds had 20 percent fewer usable

calories than previously estimated. Almonds are roasted, sliced, salted

and processed in many different ways. The type of processing will affect

digestion, percentage of absorption and overall caloric load on the

body. Convenience foods high in calories, eating a potato that is over-

cooked will change the calories we get from it. For example, if you eat a

mashed potato that’s been calculated to contain 300 calories, you’re

likely to absorb most of those calories. But if you eat a whole,



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unprocessed potato of the same size, you’ll take in around 200

calories. This is a substantial difference if one is trying to lose and

maintain a healthy weight. The processing of food impacts

carbohydrates a lot more than proteins as they are easier to breakdown

in the body. Experts estimate the calories from unprocessed versus

processed meats may only differ by five to 10 percent while certain

carbohydrates could be as much as 50 percent (Dr. Couillard, Cory).

Product Ingredient

According to U.S. Food and Drug Administration nutrient

content claims ought to tell the consumers the precise content of the

nutrients of the product for them to easily choose a product that fits

their appetite. Nutrient content claims. U.S. Food and Drug

administration, Center for Food Safety and Applied Nutrition (Food

labeling Question and Answers 1993).

Labels can range from simple tags attached to products to complex

graphics a product packaging. Labels perform several functions, such as

to identify the product or brand, and to indicate who made it, where it

was made, when it was made and its contents. Labels are also used to

promote products (Kohler & Armstrong, 2001:12).

A quasi-experimental repeated measures design using a matched

set of 20 test and comparison supermarkets in the Washington, D.C. and

Baltimore, Md., metropolitan areas was used to evaluate a nutrition



26

information program called "Special Diet Alert" (SDA) introduced by

Giant Food, Inc. into Washington, D.C. stores in March 1981. The

objective of the SDA program was to help supermarket shoppers find

products for special diet needs by providing brand-specific (i.e.,

individual product level) shelf markers that identified products

considered low or reduced in sodium, calories, cholesterol, and fat,

supplemented by take-away information booklets available from a rack in

the store which listed SDA brand names and specific nutrient values.

Market shares of these products were tracked over the two-year

evaluation period in Washington, D.C. and Baltimore stores. The pattern

of differential sales trends across 16 individual food categories was

complicated, but sales of shelf-marked products increased on the average

4 to 8 percent more over the two-year evaluation period in Washington,

D.C. than in Baltimore, Md. stores. The average magnitude of effect

attributable to SDA was modest in comparison with other factors

influencing consumer purchases, highlighting the need for powerful

evaluation designs to assess the effectiveness of information programs

that operate in the context of many other more powerful influences.

Further research is needed to determine which aspects of the SDA

program were critical to its success, but one obvious difference between

SDA and other in-store nutrition information programs that have been

reported in the literature was the use of individual brand-specific shelf

markers to deliver nutrition information to shoppers rather than



27

prominently displayed sectional posters and detailed educational

pamphlets (Levy, Mathews, Stephenson, Tenney and Schucker 1985).

Theoretical Framework

This study was anchored on Kohler’s learning and insight theory.

According to Wolfgang Kohler proposed the view that insight follows from

the characteristics of objects under consideration. His theory suggested

that learning could occur by "sudden comprehension" as opposed to

gradual understanding. This could occur without reinforcement, and

once it occurs, no review, training, or investigation are necessary.

Significantly, insight is not necessarily observable by another person.

This theory was attested by Julie A. Caswell and Daniel I. Padberg.

According to them food labels play important third-party roles in the food

marketing system through their impact on product design, advertising,

consumer confidence in food quality, and consumer education on diet

and health. However, current analysis focuses overwhelmingly on the

label's direct use as a point-of-purchase shopping aid, even though

such use is limited by consumers' information processing abilities



28

Research Paradigm

Independent Variable

Dependent Variable

Figure 2.1

Paradigm showing the Level of Awareness in Food Labeling of HRM Students in

Our Lady of Fatima University, Antipolo

HRM Students of Our Lady of

Fatima University

Respondents’ Demographic

Profile

Gender;

Year Level

Factors that affect

the level of

awareness in foodlabeling

Serving size;

Percent Daily Value;

Product Ingredient

Level of Awareness onFood Labeling of HRM

Students in Our Lady

of Fatima University,

Antipolo



29

Figure 2.1 shows the Level of Awareness in Food Labeling of HRM

Students in Our Lady of Fatima University, Antipolo.

The independent variable includes the profile of the HRM Students in

terms of gender, and year level. It also includes the factors that affect the Level

of Awareness in Food Labeling of HRM Students rendered in Our Lady of

Fatima University, Antipolo.

Level of Awareness on Food Labeling of HRM Students rendered by Our

Lady of Fatima University, Antipolo is the dependent variable.

On the other hand, the process explains how the profile of the

respondents and the factors which affects the level of awareness in food labeling

of HRM students rendered by Our Lady of Fatima University, Antipolo.



30

CHAPTER 3

Research Methodology

The chapter presents the method of research use. The description

of respondents, the population and locale, the instrument use in the data

gathering and the statistical measures and procedures utilized in the

treatment of data to ensure validity and reliability of interpretation.

Research Design

This study used a Descriptive Research Design. The descriptive

method describes what it is. It is concerned with condition that exist,

opinions that are held, processes that are going on, efforts that are

evident, or trends that are developing. Hence this method was used to

describe the study.

The researchers used the survey questionnaires. The

questionnaires are answerable within 5 to 10 minutes and it took one

day for researcher to collect information. The last day was for the

retrieval of the questionnaires.



31

Research Setting

The study was conducted in Our Lady of Fatima University,

Antipolo City. It will focus on the level of awareness of the HRM students.

The respondents of the study composed of thirty three (33) students from

the month of September to October 2012.

Figure 3.1

Location Map of Our Lady of Fatima University – Antipolo Campus



32

Research Instruments

The main instrument used in this study is the questionnaire

consisting of 2 parts, namely demographic profile and the level of

awareness of the selected HRM students in food labeling in terms of

Serving Size, Percent Daily Value, and Product Ingredients. The personal

data includes the respondents’ gender and year level, but study will

focus only in the level of awareness.

Validation of the Instrument

The first draft of the questionnaire was submitted to the

researcher’s adviser and critic for comments and suggestions for

improvement. It was forwarded for content validation. Items that did not

correspond to the statement of the problems were discarded based on the

evaluation and recommendations made by the research adviser.

Questions found to be vague and difficult to answer were changed and

improved and put into final form. Validity and reliability testing for the

questionnaire using pre-posttests method. These respondents had the

same population characteristics similar to target respondents but

excluded in the study.

Data Gathering Procedures

The researchers request a letter if they can conduct their study

in the said locale, while the researchers is waiting for the confirmation of

the letter, they consult the experts for the validity of the questionnaires.

Then after a couple of days, the School will confirm it and allow the



33

researchers to implement their study. Meanwhile, on the said School,

researchers started to distribute the questionnaires in thirty one (33)

respondents but first, researchers looked if the respondents are suitable

in the inclusions of the study. Before doing the implementation, the

researchers asked for their consent.

Statistical Treatment

The statistical treatment used was frequency, percentage

distribution and t-test for the demographic profile of the respondents and

weighted mean for the survey questions. The instrument used was

survey questionnaire regarding to the level of awareness on food labeling

products, parameters like gender, year level, etc. would be important in

influencing the person. Therefore the data needs to be treated in these

reference frames.

1. Percentage

Percentile was used to relate a part to its whole. Frequency

and percentage were generally used for profit analysis. It used the

formula:

P = f x 100%

N

Where: P = Percentage

f = frequency

N = No. of respondents



34

2. Weighted Mean

This was used to measure the level of awareness in food labeling. It

is defined by the formula.

Χw = ∑X

Tw

Where: Xw = weighted mean

∑X = summation of the responses

Tw = total weight

A five – point rating scale was utilized with the following computed and

equivalent weights:

2.1 As to the respondent’s assessment

Value Range Verbal interpretation

5 4.51 – 5.00 Fully Aware

4 3.51 – 4.50 Aware

3 2.51 – 3.50 Fairly Aware

2 1.51 – 2.50 Unaware

1 1.00 – 1.50 Not Aware At All

3. Stepwise Multiple Regression

To determine the significant relationship between the demographic

profiles of the respondents to their level of awareness in food labeling, the

multiple regression analysis was used.



35

CHAPTER 4

Presentation, Analysis and Interpretation of Data

This chapter presents, analyzes and interprets the data gathered through

the questionnaire. Data were examined, analyzed and organized based on the

problems stated in Chapter 1.

1. Profile of the respondents

Table 4.1

Demographic profile of the respondents in terms of Gender

Gender Frequency Percentage Rank

Male

Female

14

19

42.4%

57.6%

2

1

Table 4.1 shows that out of 33 respondents, 14 or 42.4 % of them are male was

rank 2nd and 19 or 57.6 % of them are female was rank 1st. It shows that

majority of the respondents are female.

Table 4.2

Demographic Profile of the Respondents in terms of Year Level

Year Level Frequency Percentage Rank

2nd Year

3rd Year

4th Year

10

6

17

30.3%

18.2%

51.5%

2

3

1

Table 4.2 shows that out of 33 respondents, 6 or 18.2 % of them are 3rd Year

was rank 3rd , 10 or 30.3 % of them are 2nd Year was rank 2st. and 17 or 51.5%



36

of them are 4th Year was rank 1st . It shows that majority of the respondents are

4th Year students.

2. Level of awareness of the selected HRM students in food labeling

Table 4.3

Respondent’s Level of Awareness in Food Labeling in terms of Serving Size

Serving Size N Mean Interpretation

1. the number of

servings that can be

found in a container

(box, bottle, bag, etc.)

of food

33 3.82 Aware

2.provided in familiar

units, such as cups or

pieces, followed by the

metric amount and the

number of grams

33 4.00 Aware

3.Serving size and

Portion Control are the

same

OVERALL

33 3.85

3.89

Aware

Table 4.3 presents main distribution of ”the provided in familiar units, such as

cups or pieces, followed by the metric amount and the number of grams” were

ranked as 1st and got the mean of 4.00. “Serving size and Portion Control are

the same” obtains a mean of 3.85 and was ranked as 2nd. “ The number of



37

servings that can be found in a container (box, bottle, bag, etc.) of food” got the

mean of 3.82 and ranked as 3rd. All of the items mentioned got the

interpretation of there are Aware.

Table 4.4

Respondent’s Level of Awareness in Food Labeling in terms of Percent Daily

Value

Percent Daily Value N Mean Interpretation

1. Vitamins and

minerals expressed as

a percentage of a Daily Value.

33 3.58 Aware

2. Consumers can use

Percentage Daily Value

as a general guide

depending on their own

caloric intake or

individual nutrientneeds.

33 3.76 Aware

3. Percentage Daily

Values of an individual

are based on a 3000

calorie diet per day

33 3.85 Aware

OVERALL 3.73

Table 4.4 presents main distribution of” Percentage Daily Values of an

individual are based on a 3000 calorie diet per day” were ranked as 1st and got



38

the mean of 3.85. “Consumers can use Percentage Daily Value as a general

guide depending on their own caloric intake or individual nutrient needs.”

obtains a mean of 3.76 and was ranked as 2nd. “Vitamins and minerals

expressed as a percentage of a Daily Value.” got the mean of 3.58 and ranked

as 3rd. All of the items mentioned got the interpretation of there are Aware.

Table 4.5

Respondent’s Level of Awareness in Food Labeling in terms of Product

Ingredients

Product Ingredients N Mean Interpretation

1. Important that

product ingredients must

be listed on food label

33 3.73 Aware

2. Product Ingredients

can be seen in Nutrition

Fact Table

33 3.79 Aware

3. All foods have to carry

an ingredients list

33 3.79 Aware

OVERALL 3.77

Table 4.5 presents main distribution of “Product Ingredients can be seen in

Nutrition Fact Table” and “All foods have to carry an ingredients list” were



39

ranked as 1st and got the same mean of 3.79. “Important that product

ingredients must be listed on food label” obtains a mean of 3.73 and was

ranked as 2nd. All of the items mentioned got the interpretation of there are

Aware.

Table 4.6

Mean comparison on food labelling awareness in terms of gender

Gender Mean p-value Interpretation

Serving Size Male

Female

PDV Male

Female

PI Male

Female

4.02

3.79

4.00

3.52

3.98

3.61

.34

.03

.11

Not

Significant

Significant

Not

Significant

Table 4.6 shows the mean comparison in terms of awareness in food

labelling between male and female. As shown above, there is no difference in

the level of awareness of male and female in categories such as serving size and

product ingredients since it has a probability value (p-value) greater than the

level of significance. On the other hand, male and female differ in their level of

awareness in terms of percentage daily value since it has a p-value less than

the level of significance at .05



40

Table 4.7

Relationship between the Demographic Profile of the Respondents and level of

Awareness in Food Labelling

Model Sum of

Squares

Df Mean

Square

F p-value Interpretation

Regression

Residual

Total

1.15

8.58

9.73

2

30

32

.575

.286

2.012 .151 No Significant

Relationship

a. Predictors: (constant) Year Level, Gender

b. Dependent Variable: Level of Awareness

Table 4.7 shows the relationship between the respondents demographic

profile to their level of awareness in food labelling. As indicated above, the p-

value of .151 exceeds the level of significance at 0.05 which implies that there is

no significant relationship between the variables. Hence, demographic profile

such as gender and year level has nothing to do with the respondents’ level of

awareness when it comes to food labelling.



41

CHAPTER 5

Summary of Findings, Conclusions and Recommendations

This chapter includes the summary of the findings, the

conclusions based on the findings and the recommendation.

Summary of Findings

Based on the tabulated data presented in Chapter 4, the study

revealed the following:

1. In terms of demographic profile, it was found out that:

1.1 Fourteen or 42.4 % of them are male and nineteen or

57.6 % of them are female.

1.2 Six of them are 3rd year, ten of them are 2nd year and

seventeen of them are 4th year.

2. Respondents’ Level of Awareness in Food Labeling

2.1 In terms of serving size, it was found out that:

2.1.1 “The number of servings that can be found in a

container (box, bottle, bag, etc.) of food” were ranked as 3 rd and

got the mean of 3.82.

2.1.2 “ The provided in familiar units, such as cups or pieces,

followed by the metric amount and the number of grams”

were ranked as 1st and got the mean of 4.00.



42

2.1.3 “Serving size and Portion Control are the same” were

ranked as 2nd and obtains a mean of 3.85. All of the items

mentioned got the interpretation of there are aware.

2.2 In terms of Percentage Daily Value, it was found out that:

2.2.1 “Vitamins and minerals expressed as a percentage of a

Daily Value” were ranked as 3rd and got the mean of 3.58.

2.2.2 “Consumers can use Percentage Daily Value as a general

guide depending on their own caloric intake or individual

nutrient needs” were ranked as 2nd and obtains a mean of

3.76

2.2.3 “Percentage Daily Values of an individual are based on a

3000 calorie diet per day” were ranked as 1st and got the

mean of 3.85. All of the items mentioned got the

interpretation of there are aware.

2.3 In terms of Product Ingredients, it was found out that:

2.3.1 “Important that product ingredients must be listed on

food label” were ranked as 2nd and obtains a mean of

3.73.

2.3.2 “Product Ingredients can be seen in Nutrition Fact Table”

were ranked as 1st and obtains mean of 3.79.



43

2.3.3 “All foods have to carry an ingredients list” were also

ranked as 1st and got the same mean of 3.79. All of the

items mentioned got the interpretation of there are aware.

3. Relationship between the Demographic Profile of the Respondents and

level of Awareness in Food Labeling, it was found out that:

3.1 Since the p-value of .151 exceeds the level of significance at

0.05 which implies that there is no significant relationship

between the variables. Hence, demographic profile such as gender

and year level has nothing to do with the respondents’ level of

awareness when it comes to food labeling.

Conclusions

In the light of the findings of the study, the following conclusions

are drawn:

1. Most of the respondents are 4th year students and most of them

are female, which admitted that there were aware in food labeling.

2. The mean distribution of the level of awareness of the selected

HRM students in food labeling in terms of Serving Size an aware

remark. The mean distribution of the level of awareness of the

selected HRM students in food labeling in terms of Percent daily

value also got an aware remark. The mean distribution of the level

of awareness of the selected HRM students in food labeling in

terms of product ingredients also got an aware remark. Over all,



44

the student respondents agreed with level of awareness of the

selected HRM students in food labeling in terms of Serving size,

Percent Daily Value and Product ingredients.

3. There is no significant relationship between the demographic

profile of the students and the level of awareness of the selected

HRM students in food labeling.

Recommendations

The researchers suggest the following recommendations:

To the HRM Students

Try to use this study as a guide for innovating healthy foods.

All of the HRM student must be aware on the nutrition facts

on food labels for them to know the reliability, importance

and the use of the product before consumption.

To the Consumers

Should read the label of the product to help them chose and

compare the healthier food to buy.

Must be aware on the nutritional content and the benefit

that can get from it.

To the Professors

Should encourage students to use this study as a guide for a

healthy diet.

Should teach and give ideas to the students the benefit of

reading the label of a food product before buying it.



45

To the Future Researchers

Try to use this study and expand more ideas about food

labeling.



46

REFERENCE LIST

A. Books

Blewett et al., (2011), Kohler, Armstrong, (2001:12) Mandatory and

Voluntary Guidelines

Lusk and Fox, 2002; Piedra et al., (1995); Schupp et al., (1998).Literature on Food Labeling

Noussair, Robin, Ruffieux, (2004) Cowburn and Stockley, (2005).Observed Effects of Labeling Regulations.

Souza-Monteiro and Caswell, (2004). Mandatory or Voluntary Programsto Assure Food Safety.

Streiffer & Rubel, (2003); Hansen, (2004); McKay White & Veeman,(2007). Observed Effects of Labeling Regulations.

U.S. Food and Drug Administration nutrient (1993). Food labelingQuestion and Answers.

B. Journals

Baltas, George (2001). "Nutrition labelling: issues and policies", European Journal of Marketing, Vol. 35 Iss: 5/6, pp.708 – 721.

Heimbach, James T., and Stokes, Raymond C., (1992). Nutrition Labelingand Public Health: Survey of American Institute of NutritionMembers, Food Industry, and Consumers. American Journal

of Clinical Nutrition 36:700-708.

Levy, Allan S., Fein, Sara B., (1998). Consumers' Ability to Perform TasksUsing Nutrition Labels. Journal of Nutrition Education

30(4):210 217) Levy, Fein, Schucker, Raymund E., (1992). More Effective Nutrition

Label Formats Are Not Necessarily Preferred. Journal ofAmerican

Dietetic Association 92(10):1230-1234.

Levy, Allan S., Fein, Sara B., and Schucker, Raymond E., (1996).Performance Characteristics of Seven Nutrition LabelFormats. Journal of Public Policy and Marketing 15(1):1-15.

Levy, Alan S., Mathews, Odonna, Stephenson, Marilyn, Tenney, Janet E.,and Schucker, Raymond E., (1985). The Impact of a



47

Nutrition Information Program on Food Purchases. Journal of Public Policy and Marketing 4(1)1-13.

Lewis, Cristine J., and Yetley, Elizabeth A., (1992). Focus Group

Sessions on Formats on Nutrition Labels, Journal of the

American Dietetic Association 92(1):62-66.

Teisl, Mario F., Levy, Allan S., (1997). Does Nutrition Labeling Lead toHealthier Eating. Journal of Food Distribution Research.

3(28):19 26.

Wandel, Margareta (1997). Food labeling from a consumer perspective. British Food Journal, Vol. 99 Iss: 6, pp.212 – 219.

C. Magazines

Alabastro, Estrella F. BFAD (2007). Guidelines in the Use of Nutritionand Health

Dr. Romualdez, Alberto. Smart Parenting magazine issued October 2010 page15.

NIDO (2010). Smart Parenting magazine issued page54

Taub-Dix, Bonnie. Men’s Health Magazine. American Dietetic Association

MensHealth magazine issued March-April 2009 page 34

D. Electronic References

Casiño, Teodoro, Dimaporo, Imelda. Bill on mandatory food labeling filed.Retrieved from http://www.erbl.plbs.government.ph on October,

2012.

Capanzana, Mario V., Food and Nutrition Research Institute.http://www.erbl.plbs.government.ph

De Leon, Manalo, and Guilatco (2004). Cost of Labeling Requirements. http://dietsinreview.com

Nutrition fact labels. Retrieved from http://dietsinreview.com onOctobers, 2012

http://www.erbl.plbs.government.ph/

http://dietsinreview.com/





http://www.erbl.plbs.government.ph/



48

Appendix A: Questionnaire

I. Profile of the Respondents.

INSTRUCTIONS:

1. Please check or indicate appropriate answers most applicable to you

on the space provide.

GENDER: _____ 1. Male

_____ 2. Female

YEAR LEVEL: _____ 1. 2nd Year

_____ 2. 3rd Year

_____ 3. 4th Year

II. The level of awareness of the selected HRM students in food

labeling in terms of:

Serving Size

Percent Daily Value

Product Ingredients

INSTRUCTION:

Read each statement carefully. Indicate your observation or

opinion by making a check (/) on its corresponding number. Please do

not leave any statement without an answer. Do remember that your

honest response will be highly appreciated.



49

SCALE:

(5) – Fully Aware

(4) – Aware

(3) – Fairly Aware

(2) – Unaware

(1) – Not Aware at All

5 4 3 2 1

SERVING SIZE

1. the number of servings that can be found in a

container (box, bottle, bag, etc.) of food

2. provided in familiar units, such as cups or

pieces, followed by the metric amount and the

number of grams

3. Serving size and Portion Control are the same

PERCENTAGE DAILY VALUE

1. Vitamins and minerals expressed as a

percentage of a Daily Value.

2. Consumers can use Percentage Daily Value as a

general guide depending on their own caloric

intake or individual nutrient needs

3. Percentage Daily Values of an individual are

based on a 3000 calorie diet per day



50

PRODUCT INGREDIENT

1. Important that product ingredients must be

listed on food label

2. Product Ingredients can be seen in Nutrition

Fact Table

3. All foods have to carry an ingredients list



51

Appendix B: Letter to the Respondents

September 2012

Dear Respondents,

The research is about the Level of Awareness on Food Labeling of HRM

students in OLFU-Antipolo

As such your assistance and cooperation are requested by answering

enclosed questionnaire you are asked to assess the Level of awareness in Food

Labeling.

The options to the questionnaire with their assigned points as follows,

Option Assigned Points

Not Aware at All 5

Unaware 4

Fairly Aware 3

Aware 2

Fully Aware 1

The researchers assured that the answer to the questionnaire will be

kept in strict confidential and will not be used for any other purpose except for

research report.

Thank you very much.

Very Truly Yours,

Edward Soriano

Research Team Leader



52

Appendix C: Request Letter

Letter to the School Dean

Our Lady Fatima University

Antipolo City

College of Hospitality and Institution Management

Engr. Wilfredo Basilio

College Dean

Our Lady of Fatima University

Antipolo City

August 30, 2012

Dear Sir,

In line with requirements of Bachelor of Science in Hotel and Restaurant

Management under the subject HRM Research Methods and Techniques 2

(HRMPS 11), we would like to seek approval from your good office to conduct

the study aims determine the “Level of Awareness in Food Labeling of HRM

students of Our Lady of Fatima University- Antipolo”.

Thank you very much we are hoping for a positive response.

Sincerely yours,

The Researchers:

Johneric Mangat Sunshine Botigan

Edward Soriano Javien Zonio

Engr. Wilfredo Basilio Date: __________________

College Dean



53

Request Letter

Letter to the Program Coordinator

Our Lady Fatima University

Antipolo City

College of Hospitality and Institution Management

Ms. Charito Corpus

CHIM, Program Coordinator


Antipolo City

August 30, 2012

Dear Ma’am,

In line with requirements of Bachelor of Science in Hotel and Restaurant

Management under the subject HRM Research Methods and Techniques 2

(HRMPS 11), we would like to seek approval from your good office to conduct

the study aims determine the ““Level of Awareness in Food Labeling of HRM

students of Our Lady of Fatima University- Antipolo”.

Thank you very much we are hoping for a positive response.

Sincerely yours,

The Researchers: Johneric Mangat Sunshine Botigan

Edward Soriano Javien Zonio

___________________________ ________________________________

Ms. Charito Corpus Mrs. Ana Marie Somoray, MBA

CHIM, Program Coordinato Adviser



54

Appendix D: Output

Gender

Frequency Percent Valid Percent Cumulative Percent

Valid Male 14 42.4 42.4 42.4

Female 19 57.6 57.6 100.0

Total 33 100.0 100.0

Year

Frequency Percent Valid Percent Cumulative Percent

Valid 2nd Year 10 30.3 30.3 30.3

3rd Year 6 18.2 18.2 48.5

4th Year 17 51.5 51.5 100.0

Total 33 100.0 100.0

Serving Size

N Mean Std. Deviation

the number of servings that can be

found in a container (box, bottle, bag,

etc.) of food

33 3.82 .635

provided in familiar units, such as cups

or pieces, followed by the metric amount

and the number of grams

33 4.00 .791

Serving size and Portion Control are the

same

33 3.85 .939

SERVING_SIZE 33 3.8889 .68041

Valid N (listwise) 33



55

Percentage Daily Value


Vitamins and minerals expressed as a

percentage of a Daily Value

33 3.58 .708

consumers can use Percentage Daily Value as a

general guide depending on their own caloric

intake or individual nutrient needs

33 3.76 .751

Percentage Daily Values of an individual are

based on a 3000 calorie diet per day

33 3.85 .755

PCD 33 3.7273 .62057


Product Ingredients


important that product ingredients must be listed

on food label

33 3.73 .876

Product Ingredients can be seen in Nutrition Fact

Table

33 3.79 .781

all foods have to carry an ingredients list 33 3.79 .740

PI 33 3.7677 .63729




56

Statistic

Gender N Mean Std. Deviation Std. Error Mean

SERVING_SIZE Male 14 4.0238 .63332 .16926

Female 19 3.7895 .71328 .16364

PCD Male 14 4.0000 .55470 .14825

Female 19 3.5263 .60160 .13802

PI Male 14 3.9762 .56181 .15015

Female 19 3.6140 .65981 .15137



57

Appendix F: Table

Levene's Test

for Equality of

Variances t-test for Equality of Means

95% Confidence

Interval of the

Difference

F Sig. T df

Sig. (2-

tailed)

Mean

Difference

Std. Error

Difference Lower Upper

SERVING_SIZE Equal

variances

assumed

.418 .523 .977 31 .336 .23434 .23983 -.25479 .72346

Equal

variances not

assumed

.995 29.834 .328 .23434 .23543 -.24659 .71526

PCD Equal

variances

assumed

.000 .999 2.309 31 .028 .47368 .20513 .05532 .89205

Equal

variances not

assumed

2.339 29.367 .026 .47368 .20255 .05965 .88772

PI Equal

variances

assumed

.620 .437 1.657 31 .108 .36216 .21859 -.08366 .80797

Equal

variances not

assumed

1.699 30.271 .100 .36216 .21321 -.07311 .79742



58

BOTIGAN, SUNSHINE P.Blk.5 lot13 Igorot Village Valley Golf Rd..Cainta, Rizal Mobile no: +639265551030

Email:[email protected]

EDUCATIONAL BACKGROUND

2009 – Present Bachelor of Science in Hotel and RestaurantManagementOur Lady of Fatima University

Antipolo City

2004 – 2008 F.P.F.M.N.H.SCainta, Rizal

1998 – 2004 Saint Anthony Elementary SchoolsCainta, Rizal

TRAININGS AND SEMINARS ATTENDED

October 22, 2011 HOTEL FAMILIARIZATION TOUREdsa Shangri-La

Mandaluyong City

March 12, 2011 THE ROAD MAP TO THE HOSPITALITY

INDUSTRYPhilippine International Convention Center

Pasay City

March 27, 2010 HOUSEKEEPING SEMINARSupreme Hotel

Baguio City

PERSONAL INFORMATION

Date of Birth : November 12, 1991

Sex : Female

Nationality : Filipino

Civil Status : Single

Height : 5’5”

Weight : 65kg

mailto:[email protected]





59

JOHNERIC D. MANGAT141 Batino St. Proj.3, Quezon City.

Mobile No.: 0933-3458028 / 0922-8465444

E–mail: [email protected]

2009 – Present Bachelor of Science in Hotel and RestaurantManagement Our Lady of Fatima University

Antipolo City

2004 - 2007 Faith Christian Science and Arts School

Cainta, Rizal1996 – 2003 Faith Christian Science and Arts School

Cainta, Rizal

December 20 2012 – present Casual Dinning Restaurant

Chili’s Greenhills, San juan greenhills.

October 19, 2010 – Nov 19, 2012 Work Experience

Casual dinning RestaurantPizza Hut Bistro 4th Level, Robinsons

Galleria

October 22-23, 2011 HOTEL FAMILIARIZATION TOUR

Edsa Shangri-la Hotel

Mandaluyong City

March 11, 2011 THE ROADMAP TO THEHOSPITALITY INDUSTRY

Philippine International ConventionCenter, Pasay City

February 14, 2011 ENHANCING THE SKILLS OFFUTURE HOTELIER


Antipolo City







60

February 14, 2011 RESTAURANT AND BAR EXPOSÉ

T.G.I. Friday’s Bar

Tomas Morato, Quezon City

Date of birth : May 26, 1990

Sex : Male



Height : 5’6”

Weight : 120 Lbs.




61

EDWARD F. SORIANO#2 Meadow Lark St. Phase 4. Vista Verde

Country Homes Cainta, Rizal Mobile no: +639157925334

Email:[email protected]


2009 – Present Bachelor of Science in Hotel and RestaurantManagementOur Lady of Fatima University

Antipolo City

2003 – 2007 Faith Christian SchoolCainta, Rizal

1997 – 2003 Faith Christian SchoolCainta, Rizal


March 12–April 20, 2012 ON-JOB-TRAININGRestaurant Practicum (Phase 1)

D’Amburger Gastropud

Granada St., Brgy. Valencia, Q.C Greenhills Towncenter


Mandaluyong City

March 12, 2011 THE ROAD MAP TO THE HOSPITALITYINDUSTRYPhilippine International Convention Center

Pasay City

September 11, 2010 FRUIT AND VEGETABLE CARVINGAudio Visual Room JS Bldg.


Antipolo City





62

March 27, 2010 HOUSEKEEPING SEMINARSupreme Hotel

Baguio City


Date of Birth : November 6, 1989

Sex : Male



Height : 5’7”

Weight : 65kg



63

JAVIEN B. ZONIO#50 Langka St. Brgy. Dalig Nayon Silangan Antipolo City

Mobile No.: +639268157548

E–mail: [email protected]

2009 – Present Bachelor of Science in Hotel and RestaurantManagement Our Lady of Fatima University

Antipolo City

2005 - 2009 Sumulong Memorial HighSchool Antipolo City

1999 – 2005 Southwell SchoolBinagonan Rizal

March 12, 2011 THE ROADMAP TO THE HOSPITALITYINDUSTRY

Philippine International Convention Center

Pasay City


Mandaluyong City

September 11, 2010 FRUIT AND VEGETABLE CARVING


Antipolo City

Date of birth : December 04,1990Sex : Female




compilation of thesis

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