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NUTRITION AND SANITATION: THE PHILIPPINE NATIONAL STANDARD FOR FOOD

PRODUCTS AND ITS IMPLICATION TO THE PRACTICES


OF STREET VENDORS IN HANDLING FOOD PRODUCTS

THE PROBLEM AND ITS BACKGROUND

Nutrition also called nourishment or aliment is the provision, to cells and organisms, of the materials
necessary, in the form of food to support life (www.wikipedia.org) Many common health problems can be prevented
or alleviated with a healthy diet. Nutrition is an input to and foundation for health and development. Better nutrition
means stronger immune systems, less illness and better health. It is a prime entry point to ending poverty and a
milestone to achieving better quality of life. Without proper nutrition malnutrition can occur, due to inadequate intake
of protein, energy, and micronutrients such as vitamins (WHO, 2001).
To promote adequate nutrition, food safety in the Philippines has received increasing attention due to a
number of factors. First, a respectable proportion of the food establishments are of the small and medium scale,
where strict implementation of food safety regulations is wanting. Second, poverty remains a major factor to reckon
with, and consequently results to low literacy on food safety, especially in the rural areas. Third, consumers enjoy
wider choices and lower prices under a more liberalized trade regime but are usually not so knowledgeable on the
production, storage and handling processes of the available commodities. Fourth, the changing lifestyle of many
Filipinos has forced them to rely on cooked foods which are questionable in terms of their cleanliness. Nowadays,
food handlers are definitely observable in their food handling mismanagement, because of this, laws were
implemented so that entrepreneurs/ vendors would ensure that the public’s concerns on food security and safety
are acknowledged and responded to.
Today, the policy framework and implementing guidelines for food safety and hygiene in the country are
now in place. Sanitation has been gaining increased attention recently due to the rising number of food-borne
illnesses and malnutrition worldwide. Even though there are food regulatory laws, proper management of nutrition
and sanitation remains to be an issue in many countries including Philippines. The causes of food borne illness are
multifaceted. Some major risk factors of food borne illness are related to employee behaviors and preparation
practices in food service establishments (WHO, 2000).
The Food and Agriculture Organization (FAO) defines street foods as “ready-to-eat foods and beverages
prepared and sold in streets and other similar public places”. Street foods have become popular not only as source
of convenient and affordable food, but as main source of livelihood. However, street food vendors over look the
importance of the safety and nutritional quality of the food they serve which can cause food-related diseases, even
poisoning and death to costumers, particularly school children. Street food vending was stipulated by the growth of
the urban population. The demand for inexpensive, ready to eat food has increased. Most of the earnings
generated in street vending are generally local and thereby promoting economic sufficiency. However the
contribution of street food vendors to the economy has been vastly underestimated and neglected. The Philippines
has no accurate record to quantify annual sales on street food since it is considered an informal sector. Customers
from various economic strata benefit from nutritious, low cost meals.
There are different agencies, who execute the Philippine National Standard for food products like the
Department of Health, Bureau of Food and Drugs, Department of Agriculture, and other minor agencies. One of the
major agencies is the Department of Health, which is the administrative department of the Philippines, not only in
charge for ensuring access to quality health care services but also in the promotion of quality foods.
With all these factors in mind, the researchers decided to conduct the study to assess the perceived quality
and safety of street foods on Barangay Greater Fairview because of the numerous schools, colleges, hospitals and
other establishments like malls and supermarkets (wherein these areas attract a large number of people which may
serve as potential customers to the street vendors) that reside in the aforementioned Barangay to help the street
vendors in evaluating their level of adherence on the protocol on food and sanitation, and from it relay the
appropriate correction, or modification to improve the quality and safety of street foods.
STATEMENT OF THE PROBLEM
This study is focus on the practices of the street vendors in handling food products regarding nutrition and
sanitation.
Specifically, the researchers sought to answer the following questions:
1. How may the respondents be described in terms of:
1.1 consumers;
1.1.1 age;
1.1.2 highest educational attainment?
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1.2 street vendors;
1.2.1 age, and;
1.2.2. highest educational attainment?

2. What are the most common street foods:


2.1 patronized by the consumers, and;
2.2 sold by the street vendors?

3. Are both sets of respondents aware of nutrients present in the selected street food?
4. What is the major nutrient found in street foods as perceived by the:
4.1 consumers, and;
4.2 street vendors?

5. Are both sets of respondents aware of the Philippine National Standard for food products implemented by the
government?
6. What are the preferences of both sets of respondents regarding the implementation of the Philippine National
Standard for food products?
7. To what extent do the consumers perceived the adherence of street vendors to the safety and sanitation
procedures stated in the Philippine National Standard for food products?
7.1 consumer:
7.1.1 fried/grilled foods, and;
7.1.2 beverages, and;
7.1.3 general appearance?

8. What are the prescribed standard and procedures in the preparation of the
street foods as observed and self-evaluated by the respondents, as to:
8.1 Consumers:
8.1.1. practices that maintain the cleanliness of street foods,
and;
8.1.2. consumers’ observation of their own performance based on prescribed safety and
sanitary procedures from the Philippine National Standard for food products?
8.2 street vendors:
8.2.1. practices that maintain the cleanliness of street foods, and;
8.2.2.street vendors’ observation of their own performance based on prescribed safety and sanitary
procedures from the Philippine National Standard for food products?

ASSUMPTIONS
These statements show the assumptions of the researchers.
1. The researchers and the consumers agree that majority of street vendors do not adhere to the
guidelines implemented based on the Philippine National Standard for food products.
2. The researchers agree that street foods do not contain any essential nutrients.
3. The researchers agree that majority of the street vendors and consumers are not aware of the specific
nutritional content of the patronized street food.
4. The researchers agree that majority of the street vendors and consumers are not aware of the laws/
protocols implemented by the government to monitor street foods, specifically The Philippine National
Standard for food products.
CONCEPTUAL FRAMEWORK
The conceptual framework maps the entire process of the researchers’ study. The study is entitled,
Nutrition and Sanitation: The Philippine National Standard for food products and its implications to the practices of
street food vendors in handling food products. The study aims to assess the street vendors and consumers of their
awareness of the nutrition and sanitation with regards to street foods. It (the study) began with the selection of the
location, respondents and their profile (age and highest educational attainment) The chosen location was Barangay
Greater Fairview because of numerous schools, colleges and other establishments in the Barangay that attract a
large number of people. The respondents were the street vendors and consumers within the said location above.
After the establishing the location and respondents, the researchers then moved on to the development of the
questionnaire as the research instrument to assess for both of the respondents’ knowledge on the nutrition,
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Philippine National Standard for food products, the street vendors’ performance in comparison with the
prescribed standards and sanitary procedures and measures that the government implements and lastly, the
extent of adherence of the street vendors in accordance to the Philippine National Standard for food products. After
gathering the data, the researchers will tally, interpret and analyze the data to come up with the results regarding
the level of adherence of the street vendors evaluated by themselves and by the consumers and make the
necessary recommendations and suggestions to help improve the street vendor’s performance and the consumers’
knowledge regarding the nutrition and sanitation of the street foods they patronize.

Profile of the respondents:


Street vendors and consumers in terms
of age and highest educational
attainment in Barangay Greater
Fairview, Quezon City

The most common street foods being


vended and patronized in Barangay
Greater Fairview, Quezon City

The consumers’ awareness of nutrients The street vendors’ awareness of


in the selected street food and the nutrients in the selected street
major nutrient found food and the major nutrient found

The consumers’ awareness of the The street vendors’ awareness of


Philippine National Standard for food Philippine National Standard for food
products and their preference in its products and their preference in its
implementation implementation

The prescribed standards and procedures in


the preparation of street foods according to
the Philippine National Standard for food
products

The comparison of the vendors’ own The comparison of the vendors’ own
performance based on the prescribed performance based on the prescribed
standards and procedures in the standards and procedures in the
preparation of street foods by the preparation of street foods by the vendors
Consumers themselves

The level of adherence of the


street vendors evaluated by
both of the respondents

Figure 1 Paradigm of Conceptual Framework


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SIGNIFICANCE OF THE STUDY
The study was primarily conducted to assess the performance and knowledge of the street vendors
and consumers with regards to the Philippine National Standard for food products. The data gathered and collected
by the study will benefit the following:
This study will contribute significantly to the street vendors in the preparation and handling of food
products with regards to its quality and safety. This will contribute to the basic information of proper handling and
hygienic preparation of food among vendors and will serve as a guide to produce best results. The vendors will be
given the necessary suggestions and recommendations to improve on their mistakes and shortcomings to make
safe and healthy food products.
This study will promote sufficient response to the consumers. It will also help the people’s know the basic
right to sufficient quantities of safe and nutritious foods at affordable costs. It will also warn the public to be watchful
and cautious about the health hazards which may be brought about by the unsanitary handling of the street foods
by the vendors. The consumer will become more rigorous in purchasing the street foods for they already have
adequate information about the quality of the food vended, its sanitary preparation and handling, excessive use of
additives, exposure to contaminants, and bacterial, viral or microbial content that could impinge on their health.
The result of this study will serve as a helpful tool for the Sanitation Department in determining the street
food sanitation of a certain area, in this case, Barangay Greater Fairview, Quezon City. It will give them an idea
whether street vendors in Barangay Greater Fairview are complying with the correct policies and protocols in selling
street food products and thus, will prompt them to take necessary actions to ensure the quality of street foods being
vended.
The result of this study will also be helpful to the Officials of Barangay Greater Fairview, Quezon City, as
it serves as a reminder to continually monitor and manage the prevalence of street foods in their area and to
pursuse complete adherence from every street vendor under their jurisdiction.
This study will provide as a basis or guideline to the nursing profession, to help the nurse propagate the
right and reliable health teaching to the community/ clients regarding the importance of sanitation in foods, the
health risks involved in patronizing street foods, the methods to decrease the likelihood of acquiring food-borne
diseases and the appropriate measures to seek help when illness occurs due to unsafe street foods.
This will also benefit the nursing students in increasing their awareness of the proper food sanitation and
the nutrients that may be present in street foods. As nursing students who promote the well-being of their patients in
the communities and in their clinical duties, this will entail them to effectively carry out health teachings regarding
the consumption of street foods. And also being consumers as well, this will allow them to be more careful with
which and how much street foods they can consume.
Lastly, to the future researchers, the result of the study can be used as a reference or basis for conducting
future researches that are related to the present study.
SCOPE AND DELIMITATION
This study is primarily focused on the assessment of the nutritional value in street foods and the street
vendors’ performance in terms of safety and quality of their products. The researchers aim to describe the
compliance of the street vendors in handling food products according to the policies and protocol implemented by
the Philippine National Standard for Food Products in terms of nutrition and sanitation. This study will be conducted
on Barangay Greater Fairview, Quezon City. This study aims to include participants with the following criteria: Street
vendors who offer following street foods: Fish ball, Kikiam, Squid balls, Barbeque, Isaw, Betamax, Banana cue,
Camote cue, Mani/ Peanuts, Calamares, Chicken skin, Kwek kwek/ Quek quek or Tokneneng, Samalamig (Sago’t
gulaman, Buko juice, Pineapple juice), and Scramble/ Iskrambol).
Participants who have the following criteria will be excluded as participants of the study: Street vendors
selling outside the area of the chosen location, Street vendors who do not offers the said foods above and
consumers 12 years old below (they may not provide reliable and apt answers to the questions regarding nutrition
and sanitation because of their inadequate knowledge regarding these matters).

DEFINITION OF TERMS
The following terms are defined operationally, as how the researchers will use them in the study:

Banana cue is a deep-fried Saba (banana) covered with caramelized brown sugar.
Betamax is a curdled chicken or pork blood, cubed and grilled.
Calamares is a deep-fried squid in batter.
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Fishballs is a balls made with fish meat, most often from Pollock, deep fried and served in skewers with a
sweet, sour or spicy sauce.
Food define as any substance, whether processed, semi-processed or raw which is intended for human
consumption and including beverages, chewing gum and any substance.
Food Standard is a regulatory guideline that defines the identity of a given food product (i.e., its name and the
ingredients used for its preparation) and specifies the minimum quality factors and, when necessary, the
required fill of container.
Fried chicken skin is a chicken skin battered and deep-fried.
Isaw is collective term for different types of grilled chicken and pork innards / intestines.
Nutrition also called nourishment or aliment is the provision, to cells and organisms, of the materials necessary
(in the form of food) to support life.
Peanuts is peanut either boiled, roasted or deep-fried and seasoned with garlic and salt.
Quek-quek is a hard boiled chicken eggs dipped in orange batter and deep-fried.
Sanitation is formulation and application of measures designed to protect public health.
Street food is food obtainable from a street side vendor, often from a makeshift or portable stall. Street food is
intimately connected with take-out, junk food, snacks, and fast food; it is distinguished by its local flavor and by
being purchased on the sidewalk, without entering any building.

Chapter 3
RESEARCH METHODOLOGY

This chapter discusses the research method used in the study, the respondent, the instruments used, the
data gathering procedure and the statistical treatment utilized in the analysis of data

RESEARCH DESIGN
The researchers used a descriptive method in the study. Descriptive research is mainly performed when a
researcher wants to gain a better understanding of a topic. The researchers believe that the descriptive method is
the appropriate in the study. The main goal of this type of research is to describe the data and characteristics about
what is being studied. It is best to use for its fact finding study and its involvement in the collection of data through
answering questionnaires, observations and interviews in order to accomplish the aims of the study. (Shuttleworth,
2008).
The researchers want to describe how the street vendors adhere on the Philippine National Standard for food
products with the following criteria: the nutritional value of the street foods they are selling; the cleanliness of the
materials being used; the sanitary practices performed by the vendors; the vendors general appearance in terms of
hygiene and behavior in preparing and handling food products. The researchers would also find out the consumers’
assessment of the street vendors and the street foods in terms of sanitary practices performed and nutritional value
from the food products that they purchase. The researchers also conduct observation and interview to the
respondents to support the data gathered.

RESPONDENT
There were two sets of respondents for this research: the first were the street vendors in Barangay Greater
Fairview, Quezon City and offers the following street foods: Fish ball; Kikiam; Squid balls; Barbeque; Isaw;
Betamax; Banana cue; Camote cue; Mani/ Peanuts; Calamares; Chicken skin; Kwek kwek/ Quek quek or
Tokneneng and Samalamig (Sago’t gulaman, Buko juice, Pineapple juice)
The other set or respondents were the 150 consumers in Barangay Greater Fairview, Quezon City with the
ages of 12 and above. Consumers with ages from 12 years old below were excluded from the study because they
may not provide reliable and apt answers to the questions regarding nutrition and sanitation because of their
inadequate knowledge regarding these matters.
It is important that the groups to be selected be an eligible representative of the population that fits the criteria
presented and the sampling method used.
For the consumers, the researchers used the simple random sampling in selecting respondent. Simple
random sampling was used because it produces a sampling in which everyone in the population has an equal
chance of being selected. It is the basic sampling technique where a group of subjects or sample was selected for
study from a larger group or population. Each individual was chosen entirely by chance and each member of the
population has an equal chance of being included in the sample. Every possible sample of a given size has the
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same chance of selection.
For the street vendors, the purposive technique was best used in this study. Purposive sampling starts
with a purpose in mind and the sample is thus selected to include people of interest and exclude those who do not
suit the purpose. The researcher chooses the sample based on who they think would be appropriate for the study.
The researchers used the purposive technique in selecting street vendors as respondents because there
were too many street vendors and that there were certain food products that were not included in the criterion of the
study. The researchers include only those who vend via ambulant stalls,
and the foods that were stated above.
INSTRUMENT/ TECHNIQUE
The researchers used two different questionnaires, the first questionnaire was intended for street vendors,
and the other one was designed for the consumers of street foods.
Questionnaire. The researchers have used three methods in collecting reference data, and this considers
the method of interview, observation and utilizing questionnaires. In interview, we collect data by personally asking
the consumers about the reasons behind eating street foods, the health benefits and disadvantages of eating
street foods, their opinions with regards to the Philippine National Standard for food products, their own evaluation
of the vendors and their suggestions/ recommendations to help improve the quality and safety of street foods.
As of the making of the questionnaires, the questions were formulated to give clearance to information that
is needed. It was based on Presidential Decree 856 or the Sanitation Code of the Philippines and the World Health
Organization. The questionnaire for the street vendors was divided into 3 parts. The first part included the list of the
street foods that they sold, the assessment of their awareness regarding the nutritional content of their product, the
awareness of the implementation of the law (Philippine National Standard for food products) by the government.
The second part would include the Likert Scale, in which they rated their own performance using the Philippine
National Standard as the basis for the criterions given which includes: prescribed actions during the preparation of
food and during the act of selling, safety and sanitary procedures, and waste disposal/pest control. The last part
would be the street vendors’ own evaluation of their performance in accordance to the Philippine National Standard
expressed from 0-100%. The consumers’ questionnaires contain 3 parts. The first part consisted of the list of the
street foods that they patronize, the assessment of their awareness regarding the nutritional content of the street
food they patronize, the awareness of the implementation of the law (Philippine National Standard for food
products) by the government. The second part would include the Likert Scale, in which they rated the street
vendors’ performance using the Philippine National Standard as the basis for the criterions given which includes:
raw materials, water and ice, environment, vending unit/ equipment and utensils, handling and storage of prepared
food, food handlers, general appearance and personal behavior, safety and sanitary procedures, and waste
disposal/pest control the last part would be the consumers’ own evaluation of the street vendors’ performance in
accordance to the Philippine National Standard expressed from 0-100%. The observation made by the researchers
was based from the consumers’ questionnaires due to the fact that both have the same criterions to be observed.
Responses would be limited to the scope on the questionnaires and that the questions will be only, with
regards to the research and is clear. Researchers prefer the modified Likert scale because the normal Likert scale
which includes: strongly agree assigns 5 points; agree 4 points; undecided 3 points; disagree 2 points and strongly
disagree 1 point, is not advisable due to the fact that a majority of the respondents would place their answer on the
most neutral point (which is undecided or 3 points). Therefore the modified 4 Likert scale is preferred to rule out
neutrality. Questionnaires for respondents were presented through the modified Likert scale, which must be
answered by 4 as Strictly Adheres, 3 as Often Adheres, 2 as Slightly Adheres and 1 as Does not adheres. The
observation by the researchers also used a modified Likert scale which must be answered by 4 as Strictly adheres
to the standard, 3 as Often adheres to the standard, 2 as Slightly adheres to the standard, and 1 as Never adheres
to the standard.
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Validation. Having validated the questionnaire, a pilot testing was carried out on the instrument using
50 consumers and 10 street vendors from the Barangay Greater Fairview, Quezon City. The pilot study was
done in order to see: how the subject will react to the questionnaire; whether the items are clear enough and easily
understood; whether there is the need to include more items in certain areas; or whether there are some items to
which they would not like to respond; as well as to determine the workability of the proposed method of data
analysis for the study. However, from the pilot test, the researcher was able to understand the ambiguity of some
item and from it the questionnaires were appropriately corrected and modified to fit the study.
Administration and Retrieval. The questionnaire will be distributed to the street vendors and consumers
as respondent equally, where by one questionnaire is to one respondent. The researchers will make sure that the
respondents will return the questionnaire, completely answered, on the same day it was given. Interview and
observation also followed the same procedure.

STATISTICAL TREATMENT OF THE DATA


The results of the statistical computation guided the researcher in the interpretation and analysis of the
data. The statistical tools, which were used in this study, are as follows:
1. Frequency and Percentage Distribution is computed to determine the proportional part to a
whole such as a given number of respondents in relation to the entire population.
Formula:
P = __f__
N x 100
Where as: P=Percentage
f=Frequency
N=Total no. of respondents

2. Ranking is used to determine the order of the decreasing or increasing magnitude of variables.
The largest frequency is ranked 1, the second is 2, and so on to the last rank.
3. Weighted Mean is used to analyze the perceptions of the respondents. It also refers to the over-all
average of responses/ perceptions of the respondents.
Formula:
WM = Σ (f1x1 + f2x2 + fnxu)
N
Where as:
Σ fxm=Sum of the product of the frequency and the unit weight

4. Four-Point Scale assigns a scale value to each of the four (4) options. In analyzing the degree of
compliance of the street vendors, the following four (4) point scale was used:
Questionnaire of the respondents:
Score Verbal Interpretation Limits
4 Strictly adheres to the standards 3.60 - 4.00
3 Often adheres to the standards 2.60 - 3.50
2 Slightly adheres to the standards 1.60 - 2.50
1 Never adheres to the standards 0.50 - 1.50

Chapter 5
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
SUMMARY OF FINDINGS

This chapter recapitulates the summary of findings, conclusions, and recommendations.


This study is focus on the practices of the street vendors in handling food products regarding nutrition and
sanitation.
Specifically, the researchers sought to answer the following questions:
1. How may the respondents be described in terms of:
1.1 consumers;
1.1.1 age;
1.1.2 highest educational attainment?
1.2 street vendors;
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1.2.1 age, and;
1.2.2. highest educational attainment?

2. What are the most common street foods:


2.1 patronized by the consumers, and;
2.2 sold by the street vendors?

3. Are both sets of respondents aware of nutrients present in the selected street food?
4. What is the major nutrient found in street foods as perceived by the:
4.1 consumers, and;
4.2 street vendors?

5. Are both sets of respondents aware of the Philippine National Standard for food products implemented by the
government?
6. What are the preferences of both sets of respondents regarding the implementation of the Philippine National
Standard for food products?
7. To what extent do the consumers perceived the adherence of street vendors to the safety and sanitation
procedures stated in the Philippine National Standard for food products?
7.1 consumer:
7.1.1 fried/grilled foods, and;
7.1.2 beverages, and;
7.1.3 general appearance?

8. What are the prescribed standard and procedures in the preparation of the
street foods as observed and self-evaluated by the respondents, as to:
8.1 Consumers:
8.1.1. practices that maintain the cleanliness of street foods,
and;
8.1.2. consumers’ observation of their own performance based on prescribed safety and
sanitary procedures from the Philippine National Standard for food products?
8.2 street vendors:
8.2.1. practices that maintain the cleanliness of street foods, and;
8.2.2.street vendors’ observation of their own performance based on prescribed safety and sanitary
procedures from the Philippine National Standard for food products?

The researchers and the consumers agree that majority of street vendors do not adhere to the guidelines
implemented based on the Philippine National Standard for food product. The researchers agree that street foods do
not contain any essential nutrients. They also agree that majority of the street vendors and consumers are not aware
of the specific nutritional content of the patronized street food, and that majority of the street vendors and consumers
are not aware of the laws/ protocols implemented by the government to monitor street foods, specifically The
Philippine National Standard for food products.
The researchers want to describe how the street vendors adhere on the Philippine National Standard for
food products with the following criteria: the nutritional value of the street foods they are selling; the cleanliness of
the materials being used; the sanitary practices performed by the vendors; the vendors general appearance in
terms of hygiene and behavior in preparing and handling food products. The researchers would also find out the
consumers’ assessment of the street vendors and the street foods in terms of sanitary practices performed and
nutritional value from the food products that they purchase. The researchers also conduct observation and interview
to the respondents to support the data gathered.
SUMMARY OF FINDINGS
According to the data gathered, which was collected through the use of questionnaires, observation and
interview properly treated by a means of computation and verbal interpretation and analysis, the following are the
summary of findings:
1. How may the respondents be described in terms of:
1.1 Consumers
1.1.1 Age. Sixty-eight or 45.33 percent belonged to age 17-21, 34 or 22.67 percent are within the age
bracket of 22-26, 16 or 10.67 percent fell on the ages between 12-16 and 27-31. 8 or 5.33 of the
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total vendors were from 32-36 years of age, 3 or 2 percent belonged to 37-41 and 42-46 and
1 or 0.67 percent were in the ages of 47-51 and 52-56.
1.1.2 Educational Attainment. Majority of educational attainment of the consumers are high school
graduates with 73 or 48.67 percent, 66 or 44 percent were College graduates and 11 or 7.33
percent were elementary graduates.
1.2 Street Vendors
1.2.1 Age. Eight (8) or 26.67 percent belonged to age 32-36, 6 or 20 percent are within the age bracket
of 27-31 and 5 or 16.67 percent are within 17-21 and 37-41 age group. Ages 12-16 comprised 3
or 10 percent of the total vendors, the ages between 52-56 had 2 or 6.67 percent while ages 47-
51 had 1 or 3.33 percent.
1.2.2 Educational Attainment. Majority of the vendors are high school graduates with 16 or 53.33
percent of the total vendors, 10 or 33.33 percent were elementary graduates and 4 or 13.33 of
the total vendors were College graduates.
2. What are the most common street foods:
2.1 Patronized by the Consumers The street food most patronized by the Consumers is the fishball,
comprising of 40 or 13.07% of the total respondents. It is followed by quek-quek/ tokneneng, with 28
or 9.15% of the total respondents and the least purchased Solid Street foods is camote cue
comprised of 5 or 1.63% of the total respondent. In terms of beverages, the top selling drink is Buko
juice with a total of 29 or 9.48% it is followed by Sago’t gulaman with 19 or 6.21% and the least is
scramble with 4 or 1.31%. According to the consumers, scramble is the least purchased drink since
few vendors sell this type of street food.
2.2 Sold by the Street vendors. The street foods most vended is Barbeque with with 9 or 15.79%,
followed by Isaw with 7 or 12.28%, and fish ball, kikiam, squid balls, betamax shared an equal
frequency of 4 or 7.02% and the least of the street foods being vended around the specifies area is
chicken skin comprised of 1 or 1.75% of the total respondent. In terms of beverages, the top
beverages being vended is sago’t gulaman with a total of 29 or 9.48%, it is followed by Buko juice
with 3 or 5.26% and the least are scramble and pineapple juice with a 2 or 3.51%.
3. Are both sets of respondents aware of nutrients present in the selected street food:
3.1 Consumers. 101 or 67.33 percent of the consumers were aware that there are nutrients present in the
street foods that they eat while 49 or 32.67 percent were unaware of any nutrients in street foods.
3.2 Street Vendors. Twenty-one (21) or seventy percent of the vendors are aware of the fact that the foods
they are selling has nutrients and 9 or 30 percent were not aware of any nutrients present.
4. What is the major nutrient found in street foods as perceived by the:
4.1. Consumers. The major nutrient found on street foods as perceived by the consumer was Fats with 59
or 36.42%, followed by protein with 49 or 30.25%, carbohydrates with 29 or 17.90%, vitamins with 20
or 12.35% and the least being perceived by the consumers is minerals with 5 or 3.09%.
4.2. Street vendors. The major nutrient found on street foods as perceived by the street vendors was
minerals with 11 or 31.43%, followed by protein with 10 or 28.57%,vitamins with 7 or 20%,
carbohydrates with 5 or 14.29% and the least being perceived by the vendors is fats with 2 or 5.71%
5. Are both sets of respondents aware of the Philippine National Standard for food products implemented
by the government:
5.1 Consumers. The gathered data regarding the knowledge of respondent about the Philippine National
Standard for food products implemented by the Government to secure the sanitation of street foods
being vended revealed that 100 respondent or 66.67% stated that they are aware of the law
implemented by the government.
5.2 Street Vendors. 20 out of 30 respondents or 66.67 percent were aware of the law/protocol
implemented by the government,
6. What are the preferences of both sets of respondents regarding the implementation of the Philippine
National Standard for food products:
6.1 Consumers. The perception of the consumers regarding the implementation of the standard that
monitors the safety of foods, out of 150 respondents, 127 or 84.67 percent stated that they
preferred that the law be implemented by the government. However, 23 or 15.33 percent of the
respondent do not prefer the law being practiced.
6.2 Street vendors. The perceptions of the street vendor regarding the law implemented by the
government that monitors street foods shows that 25 out of 30 vendors or 83.33% prefer that the law
be implemented while only 5 or 16.67% of the consumers does not prefer the implementation of the
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law.
7. What are the prescribed standards and procedures in the preparation of street foods as observed
and self-evaluated by the respondents, as to:
7.1 Consumers perceived that vendor slightly adheres in maintaining cleanliness of the environment at all
times (WM=2.42); However consumer observed that vendors only slightly adheres to the following:
Food is prepared and sold in a clean place protected from strong sun, dust, rain and wind far from
factories, sewerage, landfills or polluted areas (WM=1.75); Washes hands with soap and water
before and after handling cooked foods (WM=1.93); Removes jewelries, watches or accessories
before handling,/ cooking food (WM=2.19); Stores cooked food in a clean, dry place protected from
biological, chemical and physical hazards (WM=2.40); Liquid wastes (except oil and fat) should be
emptied in the nearest sewer or drain (WM=2.14); Solid waste are kept in covered containers
(WM=2.11); Moreover, consumers perceived that vendors often adheres in all waste are disposed of
in a manner that avoids contamination of food, water and the environment. In particular, to food
wastes by pests and animals or polluted areas (WM=2.58);
As shown by the results, the respondents perceived to the proper practices of the street
vendors in maintaining cleanliness to the food being vended: Slightly Adheres (WM = 2.33) to the
guidelines.
7.2 Street vendors perceived themselves as often adheres in maintaining cleanliness of the environment
at all times (WM=3.37); However, vendors observed themselves often adheres to the following: Food
is prepared and sold in a clean place protected from strong sun, dust, rain and wind far from
factories, sewerages, landfills or polluted areas (WM=2.77); Washes hands with soap and water
before and after handling ready to eat foods (WM=3.50); Removes jewelries, watches or accessories
before handling,/ cooking food (WM=2.90); Stores cooked food in a clean, dry place protected from
biological, chemical and physical hazards (WM=3.57); All wastes are disposed of in a manner that
avoids contamination of food, water and the environment. In particular, to food wastes by pests and
animals or polluted areas (WM=3.40); Placing of cooked food into clean and dry area that will not be
contaminated by pests (WM=3.40).
While, liquid waste (except oil and fat) emptied in the nearest sewer or drain is slightly adheres
(WM=1.80); Solid waste are kept in covered containers is slightly adheres (WM=3.17).
As shown by the results, the respondents perceived that the proper practices in maintaining
cleanliness to the food they are selling is often adheres (WM =3.14) to the guided.
8. To what extent do the street vendors adhere to the Philippine National Standard for street foods
according to both sets of respondents?
8.1 Consumers. 64 or 42.66 percent of the consumers rate the street vendors between the range of 50-69
percent, 45 or 30 percent between the range of 30-49 percent. 25 or 16.67 percent, between the
range of 70-89 percent, and 3 or 2 percent of the vendors rank the vendors between the range of 90-
100,
8.2 Street vendors. 64 or 42.66 percent of the vendors rate themselves between the ranges of 50-69
percent, 45 or 30 percent.
CONCLUSIONS
These are the conclusions that show the significant findings of the study:
1. Majority of the consumers - respondents are within the age brackets of 17-21. It implies that teenagers to
young adults are into street foods, wherein they don’t give too much importance to their health.
2. Majority of the vendor’s age bracket is 32-36. It implies that this age bracket is dominant because those
are the people who already have families to support and so they need more income.
3. Majority of the consumers - respondents highest educational attainment is high school graduates. Mostly,
students and young people are fond of eating street foods, due to its nearness from schools and its
affordability.
4. Majority of the vendors are elementary graduates. It implies that they have a level of education that is not
sufficient for them to understand completely and incorporate the protocols.
5. The most common street food being vended is Barbeque because it can be sold at a higher price and
accessible to the street vendors.
6. The respondents that they are aware about the nutritional value present from the street foods.
7. Street foods, contrary to the assumption made by the researchers, does contain essential nutrients as
perceived by the respondents.
8. The respondents agreed that fat is the prevalent nutrient that can be found in street foods because
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evidently they see the oil being use in frying, and the ingredients also contains large amount of fats.
9. The street vendors - respondents agreed that they are aware on the existence of standards or
guidelines implemented by the government, for safe and nutritious foods. This implies that the street
vendors are knowledgeable about the guidelines but still has inconsistencies in their preparation and
handling of food products.
10. The consumers - respondents agreed that the vendors often adhere in maintaining cleanliness of the
environment. Street has a nature of being polluted and contaminated place, but still the vendors
somehow take action to improve their environmental sanitation.
11. The consumers - respondents agreed that the street vendors never adhere to the requirements of food
handlers in terms of appearance and behavior. This implies that the street vendors are not
knowledgeable about their requirements and responsibilities as food handlers.
12. The consumers - respondents agree that the street vendor does not adhere with the proper sanitation
practices, especially hand washing before handling food products. This shows that the street vendors
are not aware of the risk of contaminants coming from handling of foods without performing proper hand
washing.
13. Most of the respondents rate street vendors within the range of 50-69% as adherence in the proper
guidelines. This implies that the sanitary practices and nutritional value in food of the street vendors are
in average level and needs necessary actions to correct their inconsistencies.

RECOMMENDATIONS
In accord of the significant and conclusions of the research, the following recommendations are offered.
1. The street vendors’ should be knowledgeable regarding Food Nutrition and Sanitation based on the
Philippine National Standards for Food Products to ensure the safety of the consumers’ health.
2. Street vendors who are located on highly populated areas like schools, churches, malls, hospitals should
be required a permit for the assurance of quality and safe food products being sold to many people. As this
is still within their responsibility to always put the consumers’ safety first.
3. Street vendors should maintain a clean environment and prevent foods from being contaminated by placing
covers on the foods being vended and protected from biological, chemical and physical hazards.
4. Street vendors should comply on the requirements of proper grooming and behavior, by increasing their
knowledge regarding the proper grooming and behavior.
5. The consumers should be knowledgeable on the basic rights to sufficient quantities of safe and nutritious
foods with the help of Government officials by holding an informative drive for the consumers in every
Barangay in Greater Fairview, Quezon City regarding Nutritional Content and Sanitation of the food being
sold by the street vendors.
6. The Sanitation Department should conduct a food monitoring on street vendors every three months to know
if the street vendors are following the protocols and applying the discussion from the seminars.
7. Government officials should provide seminars by having a free lecture twice a year at the Barangay Hall or
Gymnasium of each Barangay in Greater Fairview, Quezon City regarding the proper food handling and
sanitation.
8. The seminars that will be conducted by the Barangay Officials should be having posters, brochure, barker,
in every main streets, to increase the chances of vendors attending seminars on food handling and
preparation.
9. And for the future researchers, further study on the improvement on the proper practices of street vendors
regarding nutrition and sanitation is recommended to make the study more meaningful and accurate; the
use of more subjects as well as inclusion of more variables are recommended; and enough time for
extensive study must be provided to the researchers.
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