Page |1

CHAPTER 1

THE RESEARCH PROBLEM AND ITS SCOPE

Rationale

Food could sometimes be a form of pleasure for people, eating good food is almost as

pleasurable as doing things that make you satisfied and make you feel good. We eat

food everyday based on our food preference. According to Healthy Living there is a

great need to understanding the factors as how we determine our food preferences.

Alber Bandura's Social Cognitive Theory (Oti, 2018) states that there are factors,mainly

societal and psychological factors that explains these food choices.

However, for the past couple of years, it has been statistically recroded that children

have now hasty choices in the food products they prefer (Deandrick, 2017). Due to the

busy schedules of college students, they have enjoyed take aways and meal-

replacement bars and has made it a part of their day to day diet. This also includes the

consumption of intant food and beverages to keep up with their tight schedules. The

issue of not have enough time for everything is the main culprit of these bad eating

habit and preferences of food ( Johnston, 2017).

On a study conducted in the University of Oregon in 2011, it even showed that women

nowadays have lower fiber consumptions and men had eaten more fat. And because

of this, are the risk which also primarily comes form frozen preserved diiats (Marvasti,

2018). This truly shows that food choices makes a great deal of impact to the well

being and health of people.

Children noways fall short of the minimum requirement for energy intake (Obsequio-
 Page |2

NAmoco, 2016). Snack items sold in schools have left students with no choice but to

consume products and food items that lacks and even has absence of required

nutritional value. In primary schools in Cagayan de Oro, students do not give much

importance to the nutritional content of the food they buy from their canteen which adds

to the main problem of bad food preferences. Through this paper, awareness and

action plan may be made to address this issue that poses a much greater issue in the

future of theses students. This stage o human development consist of very big

changes in the physical, emotional and psychological aspects of a human being that is

both beneficial and a struggle (Cohen, 2016). Along with these changes requires good

nutrition. Conducting this study, with adolescents, therefor is really crucial and vital

because along with these is the opportunity to resolve current and future health issues.

It is a well known fact that majoy developments happen during the adolescent years of

a person. If there is no proper nutrition during these times, studies shows that it is a

very critical factors to their health as they reach adulthood.

We all have different food preferences depending on our way of life, occupation, age

and even Nationality, that is because we all have that native tongue that lingers on our

National food or food that is made in your own hometown. Tradition is also a factor that

affects our food preference because just like in the Philippines, it is a tradition to cook

Adobo because it is very tasty that you cannot leave your plate with a speck of rice or

any leftovers. Culture is also a factor why our food preference differs from someone.

Just like in the Philippines, rice is a staple food for every Filipino citizen.

There is also limitation, our food preferences could also be limited by our budget. It

could also be limited and depend on the season because most food taste best when in
 Page |3

season. The location or geographical state is a huge factor to food preference,

because some places cannot produce food that can be produced from other places,

and the reason for that is, we have different climates and geographical states. People's

food preferences is also affected by their mood, because even if that food tastes super

good but you eat it every single time, you will get sick and tired of it.

The above mentioned issues and problems pertaining to the different adverse effects

of food choices to health and well being of the people, it is hereby necessary to identify

the current factors that affects the food choices of students so as to correct it at an

earlier time and not allowing it to go further to their adulthood.

Theoretical Background of the Study

This study assumes that High School students in Nissi Academy International

have different preferences in their food choices. This study is anchored by theories of

the following well-known authorities which is closely relevant to the researches study.

This study employs the Dynamics of Liking and Preference Theory by Berlyne and the

Self-determination Theory to explain the preferences and eating behavior of the

students in Nissi Academy International.

 Page |4

The study of Food preferences are highly complex, personal, and influenced by

a broad variety of factors, especially physiological. Even if health seemed to be

important for everyone, when choosing food, students did not take health into

consideration as the most important factor, but usually pleasure and taste.

According to Berlyne (1967) this means that the attractiveness of stimuli (e.g.

music or food) depends on their arousing properties (e.g., intensity, novelty,

complexity) in relation to the optimal level of arousal of the perceiving individual.

Dynamics of liking and preference Theory means that food choice is dynamic

behavior that is subject to almost continuous change and that can be influenced at very

different levels. It varies not only from person to person and from situation to situation,

but is also dependent on the type of food product. Preferences for staple foods, such

as rice, cassava, bread or potatoes tend to remain quite stable in individuals belonging

to a given culture, although even these preferences have become more variable due to

the increase in travelling and the spreading of the major cuisines over the world.

Liking for other food (vegetables, meats, bakery products, etc.) and condiments

or spices not only varies much more between individuals, but also over the lifetime of

each individual and varies depending on the eating situation and the frequency of the

individual’s previous exposure to the product. Phenomena such as ‘learning to like

through mere exposure’ (Zajonc, 1968; Pliner, 1982) on the one hand and product

boredom or slowly rising aversion on the other are well known. Underestimating the
 Page |5

varied and dynamic nature of food preference and food choice behavior is seen as one

of the main causes of the many failures in introducing new food products in the market.

In this research, it is evident that food choice and food preference is a usual

course for the High school students who need to be educated in food preferences. As

asserted by LeÂvy and KoÈster (1999)

Most market and consumer research techniques are based on the implicit (and

false) assumption that people do not change their preferences. Their result are like

photographic stills that fixate the liking, preference or attitude of a subject for a food at

a given moment in this development. The present paper provides a review of

psychodynamic contributions of food choice in Nissi Academy High school students. It

is noted that despite increasing interest shown by writers to the importance of

sociocultural factors, it needs to be placed on characteristic in food preferences.

Models of food choice must therefore incorporate insight in the role and relative

importance of the different learning, motivational and situational factors that determine

its development. Such insight is a necessary prerequisite for understanding food

choice behavior and finding effective ways of predicting and influencing it. It involves

knowledge from a range of theories that are involved in perception, learning and

memory, motivation and emotion, decision making, and health.

In attempting to clarify why High school students become dependent on fast

foods. Fast foods are not that healthy in our body because it has a lot of calories,

sodium, and unhealthy fat. It tends to be low in nutrients and almost totally lacking in

fruits, vegetables, and fiber. The last approach is sociocultural, with explanations
 Page |6

concentrating on the cultural and environmental factors that make food choices more

likely. Food choice cannot be fully understood without the consideration of individual

characteristics (Köster & Mojet, 2006). Income is one of the main socio-demographic

variables that influence how people perceive and choose foods (Hough & Sosa, 2015).

Selecting food is a dynamic process (Köster & Mojet, 2007) which often entails a

consideration of price, taste, nutritional value and other factors, and involves a

complicated decision-making process (Finkelstein & Fishbach, 2010; Sanlier & Seren

Karakus, 2010). Sophisticated marketing techniques and the growing assortment of

foods in the marketplace are making the consumer's selection and purchasing

decisions very challenging (Lahti-Koski, Helakorpi, Olli, Vartiainen, & Puska, 2012).

Food choice is also subject to changes over the life span of High school students.

Dynamics of liking and preference are basically explaining the study on how

they should prefer things such as choosing what you want. This theory explains on the

behavior is directly provoked by intentions, which in turn are influenced by attitudes of

our High school student.

Self-determination theory is a theory of human motivation and personality that

concerns people’s psychological needs. It explains this theory that motivation behind

choices people make without influencing them and with interference. This theory is

related to general self-determination motivation and autonomous regulation toward

eating, it turns out about the disordered eating behaviors and attitudes and their

satisfaction with life. More broadly, the theory of Self-determination Theory is to

 Page |7

understand the eating behavior, from eating disorders to weight control, is a promising

area of research.

According to Department of Psychology, the overall indirect effect of basic

psychological needs satisfaction on life satisfaction through the three mediators,

general motivation, regulation of eating behaviors, and eating behaviors and attitudes,

was significant. Results are coherent with the Self-determination Theory and add to

past research by suggesting that basic psychological needs satisfaction might be a key

target when addressing to people’s disordered eating behaviors and attitude.

Although my previous findings suggest that the Self-determination Theory

represents a theoretical framework to understand the motivational processes involve in

disordered about their eating behavior and attitudes.

This study assumes that High

School students in Nissi
Academy International have
different preferences in their
food choices

Dynamics of liking and

preference Theory Self-determination
 Page |8

Our findings support the assumption that a self-determined motivation leads to a

regulation of eating behaviors and less disorder eating behaviors and attitude are

basically fulfilled on Psychological needs. Self-determination theory is how people

should they satisfy with their disorder on eating regulation and it needs motivation

basis to examine more their impact goals from self-regulation.

 Page |9

According to Social psychology (Verstuyf & Vanssteenkiste) that there are many

theories and models in the eating regulation literature have address either disordered

eating or ongoing eating regulation, the concept of psychological needs represents a

promising process to simultaneously address both issues.

Statement of the Problem

This paper aims to ascertain the food preference of students in NISSI

ACADEMY INTERNATIONAL for the school year 2019-2020 as basis to propose a

viable canteen menu management program.

Specifically, this answers the following questions:

1. What factors influence students preference in food according to:

a. Subject profile

b. Food characteristics

c. Availability

2. What are the food preferences of the students in terms of:

a. Snacks

b. Lunch

c. Beverages

3. Based on the responses, what viable canteen menu management program can

be proposed?
 P a g e | 10

Significance of the study

This study aimed to determine the status of the school canteen, particularly

identifying the aspects in the operation that should be improved. Likewise, it was the

objective of this study to evaluate the difficulties encountered by the Senior High

student’s as to the kind of service that they received. Moreover, the research attempted

to provide the most appropriate and effective ways in hiring managers who will oversee

all matter pertaining to school canteen supervision. Finally, this research may provide

opportunities for reflective thought and thereby enhance professionalism among

members of the cooperative, so that they improve efficiency and offer delicious yet

affordable food.

The result of the study will also make a management realize the need to

objectively solve the problems encountered in the canteen operations. The finding may

also serve as guide for canteen managers in the planning, preparation and

implementation of their new programs. The study will provide some insights and

information on how they will manage the canteen for the benefit of the customers such

as the Teacher’s and the Student’s who the main clients who must be served are and

is satisfied.

The proposed study will benefits and help the future researcher as their guide.

The study can also open in development of this study. The ideas presented may be

used as reference data in conducting new research or in testing the validity of other

related findings. This study also serves as their cross-reference that will give them a

background or an overview.
 P a g e | 11

Scope and Delimitation of the Study

The study of the researchers will have a positive effect on both the canteen and

the students of Nissi Academy high school students for the canteen will have an insight

on what food they should sell and the students will be able to choose from a variety of

foods that they like as well. The researchers conducted a survey to a total of 90

respondents, specifically on Nissi Academy’s high school students. The researchers

started their research on September 25, 2019 and expect to end it on October 15,

2019. The researchers decided to choose the high school students of Nissi as their

respondents because or for-----. The researchers limit this research to the High School

Students of Nissi Academy International wherein it consists of 15 respondents per year

level from Grade 7 to Grade 12. The questionnaires were distributed to High School

Student’s for the school year 2019-2020.

Definition of Terms

For better understanding of this study, several relevant terms are defined as

follows:

Canteen - is a place where food is provided in a military camp, college or other

organization, or a small container for holding drinking liquids.

 P a g e | 12

(http://www.yourdictionary.com)

Cleanliness - the state of being free from dirt or unwanted matter.

(http://www.yourdictionary.com)

Food - any substance taken into and assimilated by a plant or animal to keep it

alive and enable it to grow and repair tissue; nourishment; nutriment.

(http://www.yourdictionary.com)

Nutrition - is nourishment or energy that is obtained from food consumed or the

process of consuming the proper amount of nourishment and

energy.

(http://www.yourdictionary.com)

Price - means the cost or the amount at which something is valued.

(http://www.yourdictionary.com)

Staff- is defined as to add employees to an organization, group, etc.

(http://www.yourdictionary.com)

CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter reviews related literature and studies which serves as frame of reference

for this study.

 P a g e | 13

Related Literature (pending)

Related Studies (pending)

Conceptual Framework

This study determined the factors that affect the food preferences of Nissi Academy’s

High School students in terms of . It was also conducted to determine what actions can

be proposed to improve Nissi Academy’s canteen menu management.

FACTORS AFFECTING THE STUDENT’S FOOD PREFERENCES

 P a g e | 14

ACTIONS CAN BE PROPOSED TO

IMPROVE

PROPOSED

TO IMPROVE

SUBJECT PROFILE

FOOD CHARACTERISTICS CANTEEN MENU

MANAGEMENT
AVAILABILITY

HIGH SCHOOL STUDENT’S OF NISSI

ACADEMY INTERNATIONAL

(GRADE 7 TO GRADE 12)

FIGURE 1: PARADIGM OF THE STUDY

METHODS OF STUDY AND SOURCES OF DATA

This chapter shows the methods and techniques of the study, the population

and samples the data gathering procedure, and also the statistical treatment of the

data.
 P a g e | 15

Research locale

This research was conducted in Nissi Academy Internation School, suba

basbas, Lapu-Lapu City. The researchers gathered the data from the Nissi Academy

High school campus. This study aims to analyze the factors that affect food preference

on High school students. Figure 3 shows the map of Nissi Academy International

School.

Research Design

The research design used in this study is Qualitative research is a type of

descriptive, correlation, and survey methods are used in this study. The study is

Descriptive because its main concern is to suggest about food preference on the

school canteen. This study is also a type of Correlation, because it invovles the

respondents to suggest and the researcher to suggest and to choose about food

preference. This study is also using survey methods because it is a need to know the
 P a g e | 16

suggestion of High school students about their food preference and to ask questions to

the respondents if it affect their daily lives through a survey questionnaire.

Flow of the study

The flow of this study is focused on the factors that can affect food preference

on High school students.

Figure 2 shows the factors that can affect food preference on High school

students in Nissi Academy while the process contains the interpretation of data, and

data gathering. The output contains the analysis of the factors that can affect food

preference on High school students in NIssi Academy campus. The output of this study

is to know the factors that can affect food preference on High school students in Nissi

Academy Internation school.

• Food Suggestions
INPUT • Food Preferences

• Data Gathering
PROCESS • Interpretation of Data

• To suggest viable canteen menu

OUTPUT management
 P a g e | 17

Methodology

The survey method was used in this study because it is well suited in answering

the research questions appropriately and adequately. The strength of the survey

method is because it allows you to reach thousands of possible participants if

necessary, which ensures a more accurate sample in which to draw conclusions

(Researchgate, 2017). Also, the survey method was used because it produces reliable

results and the versatility of survey methodology makes it an asset (Saylordotorg,

2019).

Data gathering technique

The researcher use descriptive design and gathered information through the use

of survey questionnaire as an instrument in collecting data. For the interpretation of

computed mean, the following obituary points were used based on the likert scale:

Adjective Description Scale Index of Limits

Very Interested (5) 4.50-5.00
Interested (4) 3.50-4.49
Neutral (3) 2.50-3.49
Somewhat Unintereted (2) 1.50-2.49
Very Uninterested (1) 1.0-1.49

The study focused on the food preferences of the High School Students’ Food

Preferences. Specifically, it focused on the factors that affect their choice of meal

options such as affordability and availability.

 P a g e | 18

Random sampling technique is the main mode of data collection for the study. In

every grade level, there are a total of 60 students. The researchers chose to conduct

the research on the 25% of the population in each grade level having a representative

sample of n15 from Grade 7 to Grade 12.

Sample

The subject of the study was taken among Senior High School Students of

Nissi Academy International. There is a total of 90 respondents randomly selected over

360 students of Grade 7 to 12. The respondents consists of n15 respondents per grade

level.

Sampling Design

To assure the validity and reliability of the result of the study, the researcher

made use of the random sampling technique where in the students were randomly

chosen to take part of the survey.

Statistical Treatment

After the questionnaires were retrieved, the data gathered were tallied, tabulated
and interpreted using the formula of the mean and were percentage.
 P a g e | 19

∑ 𝑤𝑣 𝑓
𝑤𝑚 = % = 𝑁 (100)
𝑛

where as: where as:

wm=weighted mean %= Percentage

∑wv= summation of weighted value f = frequency

n = No. of respondents n= No. of respondents

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the data gathered in the study. It is concerned with the

presentation, analysis, and interpretation of data gathered from the High School

students of Nissi Academy International. The findings from the research instruments

were presented in the tables to make the analysis clearer and more illustrative.

TABLE 1
Daily allowance of students
N=90

Gr 7 Gr 8 Gr 9 Gr 10 Gr 11 Gr 12 Total %
Below P25.00 0 5 2 1 0 0 8 8.89
P25.00 – P49.00 1 4 4 7 2 6 24 26.67
P50.00 – P74.00 10 4 6 5 4 5 34 37.78
P75.00 – P100.00 4 2 2 2 6 2 18 20
Above P100.00 0 0 1 0 3 2 6 6.67
Total 15 15 15 15 15 15 90 100%

The table above shows that the usual allowance of the high school students of Nissi.
The highest percentage is 50-74 (37.78%) followed by 25-49 (26.67%) then 75-100
(20%) next is below 25 (8.89%) then lastly with the lowest percentage is above 100
(6.67%)
TABLE 2
Allowance allocated for food
N=90

Gr 7 Gr 8 Gr 9 Gr 10 Gr 11 Gr 12 Total %
Below P25.00 8 9 3 9 4 9 42 46.67
P25.00 – P49.00 6 2 6 5 8 4 31 34.44
P50.00 – P74.00 1 1 3 1 2 2 10 11.11
 P a g e | 20

P75.00 – P100.00 0 2 2 0 1 0 5 5.56

Above P100.00 0 1 1 0 0 0 2 2.22
Total 15 15 15 15 15 15 90 100%

The table above shows the allowance that high school students of Nissi
allocates for food. Below 25 (46.67%) with the highest percentage followed by
25-49 (34.44%) then 50-74 (11.11%) next to it is 75-100 (5.56%) then lastly with
the lowets percentage above 100 (2.22%)

TABLE 3
Does budget influence your choice of food
N=90

Gr 7 Gr 8 Gr 9 Gr 10 Gr 11 Gr 12 Total %
YES 0 6 11 13 10 8 48 53.33
NO 15 9 4 2 5 7 42 46.67
Total 15 15 15 15 15 15 90 100%

The table above shows whether budget influences the choice of food of high school
students of NIssi or not. Most students responded yes with a percentage of 53.33%
then for no a percentage of 46.67%

TABLE 4
Reason why budget on allowance for food influence food preference
N=

TABLE 5
Reason why budget on allowance for food do not influence food preference
N=
 P a g e | 21

TABLE 6
Student’s Scale Rating for their Preference on Snacks
N=

Snacks VI SI N SU VU Total Weighted Mean Adjectival

5 4 3 2 1 Description
Sandiwches 26 14 27 7 16 90 3.3 Neutral
(130) (56) (81) (14) (16) (297)

Siopao 23 14 22 13 18 90 3.12 Neutral

(115) (56) (66) (26) (18) (281)
Biscuits 23 11 28 7 21 90 3.09 Neutral
(115) (44) (84) (14) (21) (278)
Emapanada 26 12 25 9 18 90 3.21 Neutral
(130) (48) (75) (18) (18) (289)
Pancakes 29 18 17 11 15 90 3.39 Neutral
(145) (72) (51) (22) (15) (305)
Kwek-Kwek 41 14 15 7 13 90 3.7 Interested
(205) (56) (45) (14) (13) (333)
Tempura 44 17 11 8 10 90 3.86 Interested
(220) (68) (33) (16) (10) (347)
Total

The table above shows what the high school students of Nissi would want to eat for
snacks. High school students are only interested in Tempura and Kwek-kwek for their
snacks as of the rest they are just neutral (Sandwiches, Siopao, Biscuits, Empanada,
Pancakes,)

TABLE 7
Student’s Scale Rating for their Preference on Beverages
N=

Beverages VI SI N SU VU Total Weighted Mean Adjectival Description

5 4 3 2 1
Coffee 26 9 14 14 27 2.92 Neutral
(130) (36 (42) (28) (27 (263)
) )
Softdrinks 34 18 21 7 10 (329) 3.66 Interested
(170) (72 (63) (14) (10
) )
Sweetened 25 12 28 12 13 (294) 3.27 Neutral
juice(zestO) (125) (48 (84) (24) (13
) )
Water 43 26 13 3 5 (369) 4.1 Interested
(215) (10 (39) (6) (5)
4)
Milk 37 16 19 7 11 (331) 3.68 Interested
(185) (64 (57) (14) (11
) )
Milo 38 17 17 10 8 (337) 3.74 Interested
(190) (68 (51) (20) (8)
)
 P a g e | 22

Gulaman 31 12 29 8 10 (316) 3.51 Interested

(choco , ube) (155) (48 (87) (16) (10
) )
Total

The table above shows what the high school students of Nissi would like in terms of
beverage. High school students feel neutral about coffee and sweetened juice as for
the rest such as water, softdrinks, milk, milo, gulaman they are interested in it.

TABLE 8
Student’s Scale Rating for their Preference on Lunch
N=

Lunch VI SI N SU VU Total Weighted Mean Adjectival Description

5 4 3 2 1
One rice 27 14 26 6 17 (268) 2.98 Neutral
(13 (56 (48) (12) (17
5) ) )
Two rice 20 11 27 14 18 (271) 3.01 Neutral
(10 (44 (81) (28) (18
0) ) )
Three rice 14 15 25 14 22 (255) 2.83 Neutral
(70) (60 (75) (28) (22
) )
Unli rice 40 16 7 6 21 (318) 3.53 Interested
(20 (64 (21) (12) (21
0) ) )
Pork Steak 42 13 15 6 14 (333) 3.7 Neutral
(21 (52 (45) (12) (14
0) ) )
Chicken 35 19 20 6 10 (333) 3.7 Neutral
(17 (76 (60) (12) (10
5) ) )
Porkchop 39 18 16 8 9 (340) 3.78 Interested
(19 (72 (48) (16) (9)
5) )
Beef Tapa 41 11 15 5 18 (322) 3.58 Interested
(20 (44 (45) (10) (18
5) ) )
Ginaling 36 14 18 10 12 (322) 3.58 Interested
(18 (56 (54) (20) (12
0) ) )
Humba 46 15 12 8 9 (351) 3.9 Neutral
(23 (60 (36) (16) (9)
0) )
Ginisang 18 10 35 11 16 (273) 3.03 Neutral
gualy (90) (40 (105 (22) (16
) ) )
Monggos 24 17 24 24 9 (294) 3.27 Neutral
(12 (68 (72) (18) (16
0) ) )
Chopsuey 24 14 23 14 15 (288) 3.2 Neutral
 P a g e | 23

(12 (56 (69) (28) (15

0) ) )
Kangkong 13 12 23 20 22 (244) 2.71 Neutral
(65) (48 (69) (40) (22
) )
Ginataang 20 16 24 13 17 (279) 3.1 Neutral
gulay (10 (64 (72) (26) (17
0) ) )
Vegetable 20 13 18 16 23 (261) 2.9 Neutral
salad (10 (52 (54) (32) (23
0) ) )
Fruit salad 43 12 17 5 13 (337) 3.74 Interested
(21 (48 (51) (10) (13
5) ) )
Potato 16 8 30 19 17 (257) 2.86 Neutral
salad (80) (32 (90) (38) (17
) )
Total

The table above shows what the high school students of Nissi would like for lunch.
Students are interested in vians such as ginaling, beef tapa, porkchop for the rest they
just feel neutral especially when it comes to vegetables and healthy foods. For
desserts students are interested in fruit salad and just neutral for potato salad and
vegetable salad.

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of findings, conclusions, and

recommendations made by the researchers. The main objective of this study is to

determine the level of student’s satisfaction.

Summary of Findings

The following are the summary of findings:

1. What factors influence students preference in food according to:

a. Subject profile

b. Food characteristics

c. Availability
 P a g e | 24

2. What are the food preferences of the students in terms of:

a. Snacks

b. Lunch

c. Beverages

3. Based on the responses, what viable canteen menu management program

can be proposed?

Conclusions

Recommendations

Based from the conclusions drawn from the result of the study, the researchers

prompted to highly recommend the following:

To the School Canteen

1. The canteen must undertake a survey to be able determine precisely what the

students wants and needs.

2. School canteen should always pose a menu plan in advance as to the food

served to provide the students information on the available food for serving

which will provide all their daily requirements.

3. A regular conduct survey and interview regarding student’s preferences and

suggestions should be utilized to further improve canteen operation.

To the Canteen Staff

1. It is recommended that canteen staff should ensure the student’s satisfaction in

taste of food by serving them the best.

 P a g e | 25

Bibliography

Appendices

A QUALITATIVE RESEARCH OF THE FACTORS THAT AFFECT THE FOOD

PREFERENCE OF HIGH SCHOOL STUDENTS IN NISSI ACADEMY
INTERNATIONAL

Name:________________________ Gender:____
Grade:________________________ Age:____

Instruction: read the questions and answer promptly by selecting the best answer.
Put (✔) on the space provided.
1. How much is your daily allowance?

_____ Below ₱25.00 ______ ₱75.00-₱100.00

______ ₱25.00-₱49.00 ______ Above ₱100.00

______ ₱50.00-₱74.00

2. How much of your allowance is allotted for food?

_____ Below ₱25.00 ______ ₱75.00-₱100.00

______ ₱25.00-₱49.00 ______ Above ₱100.00

______ ₱50.00-₱74.00

3. Does your budget influence your choice of food?

_______Yes. Why?________________________________________
_______No. Why?________________________________________

Instructions: Please rate the following food and beverage items

Gulaman
Snacks 5 4 3 2 1 (choco , ube)
Sandwiches
Siopao Descriptive Rating:
1- Not at all interested 2- Somewhat Interested
Biscuits 3- Neutral 4- Interested
Empanada 5- Very Interested
Pancakes Lunch 5 4 3 2 1
Kwek-Kwek One rice
Tempura Two rice
Three rice
Beverages 5 4 3 2 1 Unli rice
Coffee Pork Steak
Softdrinks Chicken
Sweetened Porkchop
juice(zestO) Beef Tapa
Water Ginaling
Milk Humba
Milo Ginisang
 P a g e | 26

gualy Vegetable
Monggos salad
Chopsuey Fruit salad
Kangkong Potato
Ginataang salad
gulay