NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY

Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

APPROVAL SHEET
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

ACKNOWLEDGEMENT

First and foremost, praises and thanks to God the Almighty, for His

showers of blessings throughout the research and its successful completion.

The researchers would like to acknowledge and give the warmest thanks to

its supervisor Mrs. Christine Joy Ayos-Dequiña who made this work possible.

Her guidance and advice carried us the researchers through all the stages of

conducting this research. To the statistician and validator, Engr. Maria

Elizabeth Tiongson and Ms. Jasmine S. Clemente,RPm for sharing their

knowledge and technical expertise, without their help, this research study

would not be possible. We would also love to take this opportunity to give

thanks to the panel members for letting this defense be an enjoyable and

challenging moment, and for your brilliant comments and suggestions,

thanks to you.

Special thanks and appreciation also go to the respondents who

willingly and voluntarily cooperate, which has made the research study

achieve its smooth completion. We would also like to thank you for the time

and knowledge you have given to conduct this study.

Last but not the least, to our dearest parents for their deep

consideration for the finances and undying support throughout the making of

the research study. As well as for their words of encouragement to all those

nights that were spent making the research study.

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

ABSTRACT

The use of a food nutrition label is to find out how much of certain

nutrients can be found in food, especially for the health-conscious consumer

that is concerned about their diet. It is difficult to know what is in the food a

person takes from the shelf. As such, reading the labels is crucial since

some people buy food because they like the taste without thinking about the

consequences. People with serious illnesses must watch what they eat, as

well as gym attendees who adhere to a rigorous diet are the most likely to

read these labels. The nutrition information on food labels is an important

source of nutrition information but is typically underutilized by consumers.

The “Nutrition Fact Label” contains numbers that tell what nutrients the food

contains especially if the food eaten is high in nutrients such as fat, protein,

and carbohydrates. The researchers' gathered and evaluated health-

conscious consumer’s knowledge and perception about food nutrition label,

also to encourage recognizing food labels to choose healthier products. The

general objective of the study is to investigate the impacts of food nutrition

labels on the dietary decision-making of selected health-conscious

consumers in Cavite. This study also aims to make people shift to improve

their knowledge on nutrition fundamentals and basics about food labelling

that would make them safer and more conscious as regards to their own

health. The scope of the study focused on the investigation on the impacts of

food nutrition labels to the health-conscious consumers’ dietary decision

making, and how and why food nutrition labels are important. The locales of
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

this study are the five (5) selected barangay in Dasmariñas, Cavite which

include San Lorenzo 1, Sta. Cruz 1 , San Jose , San Francisco II and Sto.

Niño II. There will be 100 selected health-conscious consumer respondents

who will participate for this study with the following criteria: range from 25-60

years old; with hypertension, diabetes, and cardiovascular disease and gym

goers since they are also the ones who are more concerned about their diet

and are usually looking for the food nutrition labels. Food label research is

continuous and needs improvement since its function is to inform consumers

about food health value. The population is growing and many people

consume foods to sustain their body needs. Therefore, this study highlighted

the benefits, purpose and importance of understanding food labels to health-

conscious consumers. This study utilized quantitative research method.

Quantitative method used to gather the respondent’s perceptions and

understanding in terms of their decision-making of choosing food nutrition

label. Non-probability was used in this quantitative study. Besides that,

stratified sampling was used on this study because this is the most

appropriate, convenient and effective to this study. Thus, the research

instrument that used in this study is survey questionnaire to determined

impacts of food nutrition label to health-conscious people and to those with

health problems. The survey questionnaires adopted Likert Scale. The

researchers followed the following procedures in order to successfully fulfill

the investigation This study revealed an average mean of 3.73 for Nutritional

Facts and Dietary Information, 3.6 for Nutritional Intake, 3.59 for Calorie

Count, 3.46 for Hypertension, 3.49 for Diabetes, 3.54 for Cardiovascular
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

Disease, 3.64 for Serving Size, 3.6 for Natural Ingredients, 3.63 for Reduced

Calorie Intake, 3.6 for Improving Heart Condition, 3.64 for Achieving Healthy

Weight, and 3.65 for Lowering the Risk of Serious Diseases. All of these

variables have strong agree average means which implies that the health-

conscious consumers of Dasmariñas City, Cavite strongly agrees that food

nutrition labels should be used as a reference or guide on dietary decisions.

Nutritional facts and dietary information in food labels, nutritional intake, and

calorie count are the consumers' main considerations when making dining

decisions. Additionally, they have become more knowledgeable and aware

of the health risks of illnesses such as hypertension, diabetes,

cardiovascular diseases, and other serious diseases. Serving size and

natural ingredients have also been taken into account to ensure that the food

they consume is the right portion and with less unhealthy substances. Lastly,

they have been exercising their dietary choices to improve their heart

condition and achieving a healthy weight, as well as lowering their risk of

serious diseases. Therefore, it can be said that the use of food nutrition

labels is beneficial in leading a healthier lifestyle.

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

TABLE OF CONTENTS

Approval Sheet………………………………………………………… I

Acknowledgment………………………………………………………. II

Abstract………………..……………………………………………….. III

Table of Contents……….…………………………………………….. VI

List of Tables.………..……………………………………………….. IX

List of Figures……...…………………………………………………

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction……………………………………………………………

Background of the Problem………………………………………....

Objective of the Study……………………………………………….

Statement of the Problem……………………………………………

Theoretical Framework……………………………………………….

Conceptual Framework……………………………………………….

Scope and Delimitation……………………………………………….

Significance of the Study……………………………………………..

Definition of Terms…………………………………………………….

CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDY

Review of Related Literature………………………………………….

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

Foreign Literature……………………………………………………….

Local Literature………………………………………………………….

Foreign Studies………………………………………………………….

Local Studies…………………………………………………………….

Synthesis…………………………………………………………………

Justification……………………………………………………………….

CHAPTER III

METHODOLOGY

Methodology………………………………………………………………...

Research Design……………………………………………………………

Research Locale…………………………………………………………….

Sampling Technique………………………………………………………..

Research Instrument…………………………………………………

Statistical Treatment of Data………………………………………...

Data Gathering Procedures………………………………………….

CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary of Findings…………………………………………….

Conclusions……………………………………………………….

Recommendations………………………………………………..

References…………………………………………………………

Appendices…………………………………………………………

Curriculum Vitae……………………………………………………
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
●Tel. No.: (046) 416-6278 ●Telefax: (046) 416-0166 ●Mobile No.: +63918-888-6278
www.ncst.com.ph
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

LIST OF TABLES
LIST OF FIGURES

Figure 1. Conceptual Paradigm of the study…………………………….

Figure 2. Respondents of the Study……………………………………...

Figure 3. Sensory Characteristics in 4 - point Likert Scale……………..