THE STREET FOODS EATING HABITS OF THE SAN BEDA UNIVERSITY-

COLLEGE OF ARTS AND SCIENCES STUDENTS: ACADEMIC YEAR 2018-2019

A Thesis

Presented to the

Department of English, Foreign Languages, and Literature

San Beda University – Manila

In Partial Fulfillment

of the Course Requirements for English 04

(Research Methods and Application)

Submitted by:

GROUP TEN

Falqueza, Keith Anne F.

Escarez, Joseph Angelo A.
Tabarnilla, Junelle G.

Submitted to:

Dr. Nerissa N. Revilla

Date Submitted:

21 NOVEMBER 2018
 ACKNOWLEDGEMENT

We, the researchers, would like to express our deep and heartfelt gratitude to

those who contributed in the completion of this research paper.

To our Research Methods and Application professor, Dr. Nerissa N. Revilla, we

are grateful for having a patient and understanding research adviser who helped us

craft ideas in order to find out the significance of this paper.

To our dear Alma Mater, San Beda University, for molding us the Benedictine

Hallmarks of Education in pursuit of determining the real essence of making a research

paper in order for us to be great students.

To the selected students of the College of Arts and Sciences who became our

respondents, we are indebted for giving us your time and effort to be able to answer the

surveys necessary for the accomplishment of our research study.

To our families, whom we always love and cherish, we are always beholder for

your presence and your undying support for us to pursue our dreams.

And finally, the Prima Causa of everything – Almighty God, we are always

humbled by Your presence and we are eternally overwhelmed by Your Guidance, love,

and wisdom.

Falqueza, Keith Anne; Escarez, Joseph; Tabarnilla, Junelle

CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

THEORETICAL FRAMEWORK

CONCEPTUAL FRAMEWORK

STATEMENT OF THE PROBLEM

SIGNIFICANCE OF THE STUDY

DEFINITION OF TERMS

SCOPE AND DELIMITATIONS OF THE STUDY

REVIEW OF RELATED LITERATURE

 CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

The streets nowadays are filled with extraordinary wonders and extravaganzas.

Nothing escapes what lies behind the streets and what it has to offer to all sorts of

people whether rich or poor. Some people say that the foods available in the fast food

chains are nothing compared to street foods. These sweeping truth is further

strengthened by the growing number of food stalls surrounding major streets in the

metro.

 By this fact alone, the researchers can see that most people are attached to

eating street foods. From different varieties of unlabeled or unknown products, almost

each and every one of us are lured to buy and try street commodities. Street foods from

carts or trucks can be found in many urban areas all over the world. People who eat

street food are often drawn to the low price, the short wait for food and the sheer variety

of food available from different vendors (Smith, 2017). Eating street food is also a way

to support small business, as many vendors are individuals, families or small

companies.

A research was conducted in 2015 by the UNFAO, and it was found out that

there were 100,000 cases of Salmonella, which is the leading type of food poisoning

disease, around the world. In addition, eating street foods may cause gastrointestinal

infections leading to diarrhea or vomiting (Harris, 2016). Although gastrointestinal

infections are usually not serious in healthy adults however, around the globe, young
children, the elderly and those with compromised immune systems may face more

serious problems.

Due to the alarming incidents of food poisoning, the international community

therefor is considering street foods as a menace to public health. But what is more

alarming is the fact that most people rely on these commodities by not being informed

on what possible repercussions one could obtain by eating the aforementioned

products.

Here in the Philippines, the Food and Nutrition Research Institute (FNRI), a line

agency of DOST, warned the public that street food stalls do not pass the same process

as certified food establishments. The underlining scenario only leads the researchers to

believe that street food commodities are unsafe and unhealthy especially when these

foods are not prepared in a rightful manner. Unsanitary street foods are prone to food-

borne diseases such as bacterial infection to the digestive system like hepatitis

(Enriquez, 2012). Food security in terms of adequate quantity and quality of food to lead

a healthy life must be considered as the prime function of a food system. A lack of

knowledge among street food vendors about the causes of food-borne disease is a

major risk factor.

In one instance, series of laboratory tests conducted by the Bureau of Food and

Drugs found out that there was a huge amount of formalin, a form of formaldehyde (a

preservative) in the imported frozen squids which is the major ingredient of highly

popular “calamares.” Although quite shocking, Filipinos must face the reality that street

foods are not made to satisfy one’s quest for a healthy life.
 Food per se is not dangerous, improper food handling is (Duterte, 2016).

Mendiola serves as the mecca of street food vendors and one of the biggest challenges

in ensuring food safety in schools is how to regulate the ambulant street vendors selling

food to students just outside school grounds. From absence of school canteens to the

unstoppable growth of street foods stall nationwide only results to more and more

students getting attracted to eating street foods. The seeming absence of law

enforcement also adds as a factor to the pilling up of people setting stalls to sell street

foods. The problem is, although it is evident from just seeing how these foods are

prepared, almost all authorities stay bling in enforcing necessary sanctions to these

stalls. From lack of permit i.e. sanitation permit, to clearances from the government, all

these and more are being tolerated by the whole system of the government. At most, as

long as these street vendors are present in the economic market, people will likely

suffer.

These occurring phenomena in the streets of Mendiola led the researchers to

conduct a study regarding the street food consumption of each Bedan particularly the

College of Arts and Sciences. Mendiola is equipped with varieties of street foods stall

circling aroung the vicinity of San Beda University. Also present are law enforcement

agencies through the Philippine National Police (PNP). As mentioned in the previous

statements, Mendiola fits as an example of a street filled with unsanitized and improper

food stalls installed around the streets. None of them complied with the necessary

guidelines imposed by the City Government of Manila and what is more intriguing is the

fact that these vendors are continuously and habitually being tolerated by the law

enforcement agency stationed in the area. These set of facts is not only a problem for
public health, but it is indeed a treacherous feat for the status of the students—in

particular, the Bedan students.

As time passes by, it seems impossible and unlikely to stop the growing numbers

of street food goers. The main thrust of the researchers is to raise awareness and know

how each Bedan is affected through it academic and overall school performance by

mere consumption of these dangerous commodities. The researchers ensure that at the

end of the study, Bedans will realize how unhealthy and disease-prone these products

are.

Most Bedans are unaware or just being subtle and apathetic about how these

products are prepared or despie of witnessing the food preparation and concluding how

unhealthy it is, are still bound to taste the rich flavor of these products. This is one of the

main goal of the researchers; to implore and expose the high risks of eating street

products so that at their next visit to an unsanitized stall, they will think twice and be

hesitant of trying the product.

The whole Bedan community will further inculcate and reflect how these products

are being prepared and how the street vendors are still able to sell street foods without

the presence of sanitary permits. By virtue of this study, each student will prioritize his

health over his unhealthful wants.

As a conclusion, the dangers of street food products are highly penetrable to the

human body. These foods are the product of unhealthful substances and vast chemicals

that may cause diseases to each and every one of us. This particular study aims to

strengthen the claim that street foods should be tolerated with utmost enforcement. The
lives of students are at stake, more particularly, the lives of each Bedan student is an

unceasing priority.

THEORETICAL FRAMEWORK

This study focuses on nutritional issues related to street foods. More specifically,

this paper will analyze the characteristics of street foods with emphasis placed upon

food security, nutrition, and food safety among the consumers specially the students

who regularly consumes it.

The current concept of food security and nutrition has been defined as the

realization of the right of everyone to the regular and permanent access to quality food

in sufficient quantity, without compromising access to other essential needs, based on

practices that promote food health, respecting cultural diversity and that is

environmentally, culturally, economically and socially sustainable.

The food sold by street vendors or street foods is defined as foods and

beverages ready for consumption, prepared and/or sold in public places without the

need for another process or preparation. Street foods are a source of culturally

accepted, inexpensive, convenient and often appealing foods for both urban and rural

populations worldwide. However, it is a common practice that street foods have

nutritional components of an unhealthy diet, and higher risk of contamination by

physical, chemical and biological agents, i.e., becomes a serious concern in terms of

food safety regarding specially to the health of students.

 Food safety is a broad term that incorporates several conditions, which include

the handling, preparation and storage of foods in terms of preventing foodborne

diseases, i.e., illness caused by bacteria or other microorganisms, including toxins in

foods. Since the points of sale of the mobile vendors that sell foods in the streets

usually do not have the same facilities available in formal shops, street foods are

included among those factors responsible for foodborne diseases.

The aim of this review of the literature is to present considerations regarding

nutritional issues related to street foods. More specifically, in this paper were analyzed

the characteristics of street foods with emphasis placed upon food security and

nutrition, food safety, risk of foodborne diseases, overweightness and obesity, as well

as other chronic non-communicable diseases that will greatly affect the students of San

Beda University which regularly consumes street food.

Food Quality – a multidimensional concept. In the African context studies of street

food quality have focused mostly on investigating the microbiological quality with studies

such as those of Mensah (1999, 2001, 2002) and King (2000) from Ghana, Umoh

(1999) from Nigeria, EI-Sherbeeny et al. (1985) from Egypt, Murindamombe et al.

(2005) from Botswana, Mosupye et al. (2000) from South Africa and Cardinale et al.

(2005) from Senegal, all concentrating on bacterial contamination, pathogens in food

and food hygiene. Some more studies have also focused on the socio-economical

importance of street foods. Furthermore, many meetings in international food and health

organizations have been invested in street food safety, and researchers as well as

policymakers seem to reach the same conclusion: It is essential to raise the risk

awareness and educate vendors as well as consumers on food safety (FAO 1997,
Garrett 2000, WHO 2006). Few studies have concentrated on the actual practices and

knowledge levels of street food vendors on hygiene related issues (Mwangi 2002,

Mensah 1999). Quite a few European based studies on food perceptions have focused

on lay peoples’ perceptions of food dangers and food risks (i.e. Frewer et al. 1996,

Hansen 2003, Redmond 2004, and Knox 2000). These studies plead that in order to

change risk behaviors, individuals have to perceive that their current behaviors

endanger health and need to be changed and that taking action has a strong likelihood

of reducing such risks. Therefore, they have concentrated on investigating to what

extend people perceive and acknowledge food related risks such as food

contamination. Studies have found that people tend to express optimistic bias towards

food risks, underestimating or ignoring risks of encountering harmful effects from foods

(Redmond 2004). In other studies people tended to express illusion of control over food

related risks (Frewer et al. 1996) and Hansen et al. found trust to compensate for

knowledge of food risks (Hansen 2003). Hence, food related risks and dangers are

coped with using many strategies and these studies have concluded that perceptions of

food risk are often not the core dimension of food quality assessments. Hansen et al.

therefore claim that more sociological and anthropologically founded studies must

concentrate of how food quality is actually thought of in an everyday life context (Holm

et al. 1996). Few studies have devoted attention to such dimensions of perceived food

quality and to my knowledge none have sought to understand the variety of individual

perceptions and attitudes towards street food quality and street food safety among

vendor and their consumers. Hence, there is a need to approach perceived food quality
as a multidimensional construct including biomedical and nutritional quality, risk

awareness, social and cultural setting.

The study focused on the direct relationship between food producer and

consumer and the theoretical frame of the study therefore seems to fit the street food

vendor-consumer relationship as well. The seven dimensions of perceived food quality

considered in the study were: nutritional, hygienic, practical, organoleptic, social,

symbolic and humanistic quality (See figure 4). Figure 4: The different components of

food quality Source: Prigent-Simonin, Hérault-Fournier 2005 Prigent-Simonin et al.

describe organoleptic quality as “the sensory pleasure we get from eating or cooking

foods”. The social dimension is “connected to the way we select, cook or eat food,

which enables us to position us selves in certain social groups, relations or reference

groups”. The symbolic quality of food is defined by the cultural background of the

consumer and if the food item is eatable according to his/her culture. Functional quality

is defined as “the degree of how practical the food is to handle, transport and eat”.

Humanistic food quality is described as an awareness of purchasing foods taking

environmental issues such as less intensive farming and fair price trade into

consideration. The nutritional dimension of food was defined as “the food’s overall

contribution to a balanced diet”. Finally, hygienic food quality is defined as “food

containing no toxic substances and being good for the health of consumers”. These

definitions will also be used in this study but also be broadened up and contain more

aspects. As already described, previous street food studies have concentrated foremost

on two of these dimensions: hygienic and social. The model and its multidimensional

perspective on food quality will thus constitute a beneficial frame to understand a wider
range of dimensions of perceived street food quality here in the Philippines. This can

give a full picture of how vendors and consumers perceive and consider food quality -

and how this is of importance for food handling practices and purchasing patterns. This

will broaden up the scope of previous studies focusing foremost on the two dimensions

of hygiene and social-economic significance.

In conclusion, street foods are convenient, cheap, easily accessible and a source

of income to many poor people who would otherwise not find employment. In addition,

street foods contribute to the diet of many people worldwide. However, the difficulty of

sanitary quality control and the low nutritional quality of street foods can be a threat to

consumer’s health in terms of nutritional security specially among students who

patronize street food here in our country. Street foods could be associated with the

emergence of food borne diseases, due to the ease of contamination by several agents,

including pathogenic microorganisms. In addition, street foods could also be associated

with the development of chronic non-communicable diseases, since street foods usually

have high quantities of carbohydrates and fats. These issues indicate that pertinent

health authorities should regulate the marketing of street foods and initiate appropriate

training programs for school-based street food vendors, for example in foodborne

diseases, food safety, and food security. Simultaneously, incorporation of food safety

and food security messages into textbooks and school curriculum would provide

opportunities for increasing awareness of people regarding food security and nutrition.
CONCEPTUAL FRAMEWORK

Students in San Beda

University patronize street
foods despite its unhealthy
preparation, the polluted
environment that may
contaminate it, and even if
it barely has any nutrients
that is good for our body.

People especially students should be

given knowledge about the bad effects
of street foods to their body that may
greatly affect their performance in
school. Through giving out fliers,
posting in social media platforms, and
even just acknowledging that it is not
prepared properly by vendors would
serve as a great step to decrease its
consumption.

Student’s awareness can lead to a:

1. Better and healthier eating
habit;
2. Better food choices or food
options;
3. Much better performance in
school;
4. Healthier body.
STATEMENT OF THE PROBLEM

A healthy and safe environment is what every human being aspire. However,

no matter how we care about our health and the society, there will always be people

who want to enrich their lives by bringing dangerous commodities in the market

without thinking the negative impacts of the aforementioned products to people.

Mendiola in Manila serves as the mecca of street food vendors in the district of San

Miguel in Manila. Many students suffer health conditions both in a short period and

long period of time and one of the main reasons is eating street products.

In lieu of this undergoing scenario, the researchers have proposed to expand

and particularize the day-to-day struggles and effects of street food by setting a

standard: The street food eating habits of the College of Arts and Sciences students

of San Beda University for Academic Year 2018-2019.

1. What are the habits of the respondents (students) in eating Street Foods?

2. What are the reasons they patronage these commodity of Street Foods?

3. To what extent to these Street Foods affect the following:

3.1 Health of the Respondents

3.2 Budget of the Respondents
3.3 Food intake of these products

4. What is the level of risk of the respondents in acquiring diseases?

5. What must be done to lessen the eating of Street Foods of the

respondents (students)?
SIGNIFICANCE OF THE STUDY

Street food is more than a dangerous habit; it is a commodity that destroys the

lifestyle of many people. The growing numbers of street food goers and vendors around

the vicinity of Mendiola, Manila is an alarming situation whereby it pollution meets

unhealthy preparation and disease-prone ingredients all come up in the digestion of

people.

In the light of the foregoing, people piece-by-piece are getting addicted to these

products to the point that they are not anymore considering the necessary

repercussions of these foods by reason of consuming it every day. Hence, most people

today cannot live without street foods. The continuous struggle remains unheeded for

those who are not informed about the risk implored by street foods. In furtherance of

this study, the researchers concluded that sectors of society will benefit from this study,

to wit:

1. The students of the College of Arts and Sciences who are gravely affected of their

physical health and suffering from dismantled thinking by consuming street food

commodities.

2. The street vendors who are debased from selling street foods without proper

guidance and permit from the local and national authorities.

3. The faculty and administration of San Beda University who molds the students to

proper education and adequate health measures all for the benefit of each Bedan.

4. The local authorities of the City of Manila who lacks implementing rules and

regulations that they may realize the value of law enforcement in terms of street food

industry.
DEFINITION OF TERMS

 Commodity- a raw material or primary agricultural product that can be bought

and sold, such as copper or coffee.

 Mecca- a place where people are attracted or enticed.

 UNFAO- United Nations Food and Agriculture Administration is in-charge for

the overall wealth status and condition of nations around the world.

 Bedan- A College of Arts and Sciences student of San Beda University-

Manila.

 Pathogenic Microorganisms- is an organism capable of causing disease in its

host. A human pathogen is capable of causing illness in humans. Common

examples of pathogenic organisms include specific strains of bacteria like

Salmonella, Listeria and E. coli, and viruses.

 Sanitation- conditions relating to public health, especially the provision of clean

drinking water and adequate sewage disposal.

SCOPE AND DELIMITATIONS OF THE STUDY

This research study engages to the whole College of Arts and Sciences

community but has selected 100 respondents/students in representation to the whole

population.

The researchers focused on the streets of Mendiola as a subject location in

determining the effectivity of the conducted study and implore necessary conclusions

based on the findings of the study.

REVIEW OF RELATED LITERATURE

BOOKS

“Street food as a way of life for most people around the world.”

Magdoff, F. (2008, December). The World Food Crisis: Sources and Solutions.

Newcastle, United Kingdom. BioMed Central.

The changes taking place in people’s life styles have caused the habit of eating

outside to evolve and grow further. Because the consumers do not have time for

cooking at home, the changes in consumption habits of the society, cultural interactions,

fast living, and changing the nutrition style in crowded cities (Cuneo, 1998; Madran,

1999). In today’s world, people prefer to buy food sold on the streets to meet their

nutrition needs outside home. Street foods are being prepared and sold at places like

streets, schools, and train stations and other areas where people are crowded.

Approximately 2.5 billion people around the world consume street food every

day. Especially in Far East cuisine culture (including the Philippines), production and

selling of street food has become a part of social life. In the foregoing, preparing and

selling food on the streets provide a constant income for millions of uneducated people.

However, during the selling of food on the streets, some risks arise (FAO, 2011).

“People cannot easily give up consuming street foods.”

Perez-Escamilla R. (2012, July). Food insecurity and the behavioral and

intellectual development of adults: a review of the evidence. Manila, Philippines.

Rex Publishing House.

In another study, it is seen that although the food sold in the open may not be

produced and sold under appropriate conditions, people cannot give up consuming
them. Especially it is seen that students think that food sold in the open are unhealthy

and nutrition wise low, but that they prefer them because they are cheap and quickly

served. It is also determined that there is a positive correlation between the frequency of

eating outside and consuming food sold in the open (Sert and Kapusuz, 2010).

Street foods are foods and beverages that are sold in the street and other open

public spaces like schools, bus stations, train terminals, and entertainment places. They

are ready to consume, without the need for any processing or preparation.

“Eating street foods has become a tradition for most parts of the Urban Areas.”

Winarno, F.G. & Allain, A. (2013, April). Street Foods from Developing Countries:

lessons from Asia. Penang, Malaysia. IOCU.

Urban population growth has stimulated a rise in the number of street food

vendors in many cities throughout the world. Migration from rural areas to urban centers

has created a daily need among many working people to eat outside the home.

Demand for relatively inexpensive, ready-to-eat food has increased as people,

especially women, have less time to prepare meals.

Street foods often reflect traditional local cultures and exist in an endless variety.

There is much diversity in the raw materials as well as in the preparation of street food

beverages, snacks and meals. Vendors' stalls are usually located outdoors or under a

roof which is easily accessible from the street. They have low-cost seating facilities

which are sometimes rudimentary. Their marketing success depends exclusively on

location and word-of-mouth promotion. Street food businesses are usually owned and

operated by individuals or families but benefits from their trade extend throughout the
local economy. For instance, vendors buy their fresh food locally, thus linking their

enterprises directly with small-scale farms and market gardens.

JOURNALS

Disease-prone food sources originating from the streets.

Sezgin, C.A. & Sanher, N., (2016). Street food consumption in terms of food safety

and health. Journal of Human Sciences. Volume 13 (3). 4072-4083.

In today, millions of people catch diseases originating from food sources and

thousands of deaths occur in world (Pilling et al., 2008). The wide consumption of street

food around the world increase the importance of safety and health issues (Canet and

N'Diaye, 1996).

One of the reasons for spreading of diseases originating from food sources is

that street food sellers do not have sufficient information about food safety. Besides, in

various researches made in some countries, insufficiencies were found out relating with

application of hygiene and sanitation, preparation of food, food safety rules and

knowledge of street food sellers. Poor hygiene, difficulty in obtaining drinking water, not

removing wastes and similar environmental problems and the fact that street food are

exempt from legal legislations, all these factors increase risks in ensuring food safety

(Rheinlander et al., 2008; Omemu and Aderoju, 2008; Abdalla et al., 2009; WHO, 2010;

FAO, 2011; Choudhury et al., 2011; Rane, 2011; Kealesitse and Kabama, 2012). Food

origined pathogens are seen as a health threat during preparation and protection stages

depending on the type of food. Abibo and Lowatt (2015) conducted, they have stated
that food processing places, restaurants, food sellers, schools, and houses are

influential in development of diseases originating from food.

“Diseases from street foods all starts with the preparation.”

Bean, N.H., Griffin, P.M. (1990). Foodborne disease outbreaks in the United States
1973-1987, pathogens, vehicles and trends. Journal of Food Protection, 53: 804-
817.

Street food safety is influenced starting from the quality of raw materials to food

processing and storing and similar steps in the process. Besides the fact that raw

materials used in these products are of poor quality, these foods are stored under

wrong and unsafe conditions for a long time. Selling points of street food have a limited

infrastructure as regards to clean drinking water, toilets, freezing-ice creams,

disinfection, hand washing, and removal of wastes. In most cases, since water does not

come from taps constantly, water storage is required and this kind of water is not

appropriate for hand or dish washing, cooking, or drinking, and contamination factors

occur. Besides, street food is subject to the contact of insects, rodents, domestic and

other animals and unfavorable environmental conditions like air pollution (Hanashiro et

al., 2005; Lucca and Torres, 2006).

Rise of food originated diseases is related with wrong storage (50%), reheating-

storing under inappropriate conditions (45%), and cross contamination (39%) (Bean and

Griffin, 1990). It is known that the places where street food are prepared, sold, and

consumed provide appropriate conditions for contamination (Muinde and Kuria,

2005).Urbanization and increase in population spreading in many countries in recent

years are influential in the development of street food as an illegal sector (Omemu and
Aderoju, 2008; Chukuezi, 2010). Food contamination can occur during the steps related

with production, processing, and preparation for consumption. It is determined that in

many countries national authorities have prepared legislations to reduce contamination

during food production and processing stages.

“The discipline of almost all street vendors is subtle and not practiced.”

Rajrarjo, P., (2015). Dynamics of Street Vendors Disciplining Program in West

Jakarta. International Journal of Advanced Research. Volume 4. Issue 1, 477-483.

The want for street food is almost inevitable. So as to where there is a street

vendor roaming around the streets to sell those commodities, people in general, would

still not hesitate to spend their penny on street products. In the Philippines, especially in

the urban areas, sidewalks have tremendously lost its essence from the perspective of

the pedestrian. It was supposedly an access point for those who want to catch time and

would like to avoid traffic by means of walking. Instead, sidewalks were transformed into

a pseudo marketplace. As recourse, pedestrians resort to walking on the road exposing

them to greater risk and add to the congestions of the street. According to (Golosino,

2012), vendors congregating to the sidewalks were notoriously known as eyesores and

obstructions. In the words of Senator Santiago quoting Mayor Peñalosa she said “a

good city is one with great sidewalks and great atmosphere.”

On the other hand (Aurora Almendral, 2014), she believed that in a city like

Manila, where even the cheapest fast food meals can feel like a splurge for many office

workers, informal stalls with minimal overhead and cheap wares like one of the street

vendors she know fill a need and help the city run more efficiently. Overall, in a journal
article written by Sharit K. Bhowmik, he stated that street vendors are mainly those who

are unsuccessful or unable to get regular jobs. However, this section of the urban poor

tries to solve their problems through their own resources. Unlike other sections of the

urban population they do not demand that government create jobs for them, or engage

in begging, stealing or extortion.

This is the focal point of why the government does not to tolerate activities such

as street selling without proper licenses or fees imposed by the law enforcement

agencies. That by lack of strictness, these vendors are allowed to propagate their

income by not following certain standards and as a result, the products that are readily

made available becomes unpleasant and unhealthy in particular, full of disease-prone

ingredients.

MAGAZINES

“Overall microbial contamination and pollution are the threats for street food.”

FAO, IFAD, UNICEF, WFP and WHO. 2018. The State of Food Security and

Nutrition in the World 2018. Building climate resilience for food security and

nutrition. Rome, FAO.

Besides, microbial contamination, usage of illegal chemical additives, and

environmental pollution are the main threats for street food. In many studies conducted,

it was stated that food safety knowledge and applications of street food sellers were at

poor levels. Most street sellers did not have adequate information about hygiene rules

for food preparation, processing, servicing, and storage stages. For this reason,

educational programs must be prepared for street sellers, food preparation and storage
conditions must be improved, sufficient hygiene and sanitation should be provided, and

waste removal facilities should be enhanced. Successful food hygiene education and

knowledge about food hygiene practices due to this education are important in the

prevention of foodborne diseases around the world. Furthermore, regarding street food,

detailed food hygiene regulations and food safety system should be in force and should

be applied.

“Establishing a Food Hygiene Education for those Street Vendors.”

Meier, S.K. (2018, August). About Food Safety and Sanitation Management. The

Chronicles, Vol. 34, Issue 2, 47-53.

Government, industry and consumers all play a role in safe sanitation and food

hygienepractices. Studies have shown that an appreciable percentage of foodborne

illness cases can be attributed to poor sanitation and food hygiene, including poor

personal hygiene and contamination of equipment and/or environments. The personal

cleanliness and hygiene of food preparers are critical to protecting against foodborne

illness. In addition to regular hand washing, some states require food preparers to wear

latex gloves as an additional safeguard. Clean hair and clean clothing are essential. If a

food preparer is dirty, the risk for food contamination increases greatly. Food sanitation

and hygiene guidelines require food preparers to wear hats, hairnets and beard guards

to make sure that hair doesn't contaminate food. Similarly, wearing aprons outside the

food preparation area isn't permitted since bacteria are so easily carried back to the

kitchen.
SOURCES:

INTERNET-RELATED

1. De-Souza, D. (2016, April). Natural Issues Concerning Street Foods.

Retrieved from http://clinical-nutrition.imedpub.com/nutritional-issues-concerning-street-

foods.php?aid=8984.

2. Nutr, J. (2011, November). Characterization of Street Food consumption and

its effects. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3228696/.

3. Pascoal, G. et. al. (2016, February). Journal of Clinical Nutrition and Dietetics.

Chicago, Illinois. Food and Agriculture Administration.

4. Magdoff, F. (2008, December). The World Food Crisis: Sources and Solutions.

Newcastle, United Kingdom. BioMed Central.

5. Yang S., Angul J. (2000, May). Evaluation of safe food-handling instructions

on raw meat and poultry products. Seoul, South Korea. The Korea Times.

6. Perez-Escamilla R, (2012, July). Food insecurity and the behavioral and

intellectual development of children: a review of the evidence. Manila, Philippines. Rex

Publishing House.

7. Barro N. (2005, March). Hygienic status and assessment of dish washing

waters, utensils, hands, and pieces of money from street food processing sites. DOST

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8. Choudhury M., (2011, February). Socio-economic profile and food safety

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 CHAPTER 2

METHOD OF THE STUDY

This chapter will be presenting sections which consists of the method of the

research, the instruments and techniques with subsections which contains the

construction, formulation, the validation, the distribution, and the retrieval; the population

and the sampling procedure; and the treatment of the data.

The participant that is the sample population gathered by the researcher is 99

students from College of Arts and Sciences in San Beda University.

RESEARCH DESIGN AND RESPONDENTS

A descriptive method of research was used by the researcher for the necessary

data and information needed for the study. It is a stimulating and highly educational

technique to gather information from existing and potential customers using sampling

methods and sending out online surveys, online polls, questionnaires etc., the results of

which can be analyzed using statistical methods. Results produced using quantitative

research are usually numerical and after careful understanding of these numbers to

predict the future of a product or service and make changes accordingly.

Usually used in natural and social sciences, mathematical, statistical and

computational methods are adopted to methodically conduct quantitative research. In

quantitative research, researchers and statisticians deploy mathematical frameworks

and theories that pertain to the quantity under question.

 The researcher chose a survey research design because it best served to

answer the questions and the purposes of the study. The survey research is one in

which a group of people or items is studied by collecting and analyzing data from only a

few people or items considered to be representative of the entire group. In other words,

only a part of the population is studied, and findings from this are expected to be

generalized to the entire population (Nworgu 1991:68). Similary, McBurney (1994:170)

defines the survey assessing public opinion or individual characteristics by the use of

questionnaire and sampling methods.

In order to determine the sample population of the study, the researcher used the

Slovin’s formula with a 5% margin of error, thus coming up with 99 numbers of

respondents from 109 total populations of the respondents. Through this method, the

researcher assures that the total population will be properly represented by the sample

population and also it assures the internal validity of the study.

INSTRUMENTS AND TECHNIQUES USED

Construction

The instrument used by the researcher in gathering information from its

respondents in order to address the objective of the study is the survey questionnaires.

The construction of the survey questionnaire began on ----date----- after the approval of

research topic and the Statement of the Problems. The thesis adviser suggested the

use of a close-ended survey questions in order to obtain accurate data. The

questionnaire consists of multiple choices and Likert scaling. The researcher opted to
use Likert response scale in order to construct survey questions that attempt to

measure on an interval level and also to determine the level of agreements and

disagreements of the respondents of the study.

Validation

To be able to get accurate data from the respondents, the survey questionnaire

must also contain contents that is relevant to the study and state of the problems. The

questionnaire of the researcher was constructed and made subject to certain revisions.

The questionnaires were revised more than twice because the content and flow of the

questions do not coincide with the state of problems it represents. Dr. Nerissa Revilla

advised the researcher to change some items and remove irrelevant questions, change

the format and construction of questions so that it will be easy to understand for the

respondents. After several revisions, the questionnaire was finally approved on --date—

for distribution by Dr. Revilla.

Distribution

The distribution of the questionnaires was started on ---date---. The researchers

go around San Beda University and distributed the questionnaires to CAS students and

gave 1 questionnaire to each student that is the respondent of the study.

Retrieval

The questionnaires that was distributed was then retrieved form the respondents

right after they finished answering so that the researcher will know the validity and the

accuracy of their answers that they will use in gathering data for the study. All

questionnaires were retrieved also on the same day it was distributed.

 SAMPLING PROCEDURE

The sample population of this research is 99 students randomly picked from the

population of students in the College of Arts and Sciences in San Beda University.

In order to determine the sample population of the study, the researcher used the

Slovin’s formula with a 5% margin of error, thus coming up with 99 numbers of

respondents from 109 total populations of the respondents. Through this method, the

researcher assures that the total population will be properly represented by the sample

population and also it assures the internal validity of the study.

 Slovin’s formula

Slovin’s formula is used to calculate an appropriate sample size from a

population. It is used to identify the number of respondents that will be taken as

the sample population form the overall or total population. It uses the formula:

N
n=
1+ Ne 2

Where:

n = sample population (desired sample size)

N = total population

e = margin of error