Mandaluyong High School

Rev. G. Aglipay, Mandaluyong City

Senior Highschool Department

PERCEPTION OF H.E STUDENTS ON THE

NUTRITIONAL VALUE OF HOME-COOKED

MEALS VS FAST FOOD MEALS

A Research Paper
Presented to the
Faculty of Senior High School Department,
Mandaluyong High School - Senior High School
Mandaluyong City

In Partial Fulfillment
of the Requirements in
Practical Research I

Prepared by:
Grade 11- HE B

Duavis, Cris Ann Joy B.

Pablo, Jodines P.
Pelina, Andrei Samuel L.
Perez, Charlie
Rueda, Kristofferson F.
 APPROVAL SHEET

This research paper entitled “PERCEPTION OF H.E STUDENTS ON THE

NUTRITIONAL VALUE OF HOME-COOKED MEALS VS FAST FOOD

MEALS” prepared and submitted by (11 HE-B/Duavis, Cris Ann Joy B., Pablo,

Jodines P., Pelina, Andrei Samuel L., Rueda, Kristofferson F./, Perez, Charlie)

in partial fulfillment of the requirements in Practical Research I is hereby

recommended for approval and acceptance.

__________________

________________________

Date GLADICE A. FUERTES

Research Adviser

__________________

________________________

Date NAME

Research Consultant

Approved and accepted in partial fulfillment of the requirements in Practical

Research I
__________________

________________________

Date NAME

Specialized Teacher
 ACKNOWLEDGEMENTS

The completion of this research was made possible through the

support, encouragement, and suggestions of a number of individuals. For

such valuable and generous assistance in bringing the research to

completion, the research hereby expresses their sincerest appreciation and

utmost gratitude to the following:

Almighty God, for guiding us in writing the research and

Parents, for encouragement and support throughout the research

process and

Respondents of the study, for their willingness to participate in the

study and provide valuable data

Ms. Gladice A. Fuertes, the researchers’ adviser, for patiently guiding

us to start, work on, and eventually finish the study, for her unselfishly sharing

her time and expertise and enabling the progress of this research to go

smoothly and whose loving heart, kindness and support inspired the

researchers to consider the difficulties mere challenges;

 Table of Contents
CHAPTER 1...........................................................................................................................1
THE PROBLEM AND ITS BACKGROUND......................................................................1
Introduction.......................................................................................................................1
Statement of the Problem..............................................................................................2
Scope and Delimitation..................................................................................................2
Significance of the Study...............................................................................................3
DEFINITION OF TERMS..................................................................................................3
CHAPTER 2...........................................................................................................................5
REVIEW OF RELATED LITERATURE AND STUDIES..................................................5
2.1.2. Local Literature.................................................................................................6
2.2.1. Foreign Studies.................................................................................................8
2.2.1 Local Studies....................................................................................................10
METHODOLOGY................................................................................................................12
3.1 Research Design.....................................................................................................12
3.2 Research Environment..........................................................................................12
3.3 Respondents of the Study.....................................................................................12
3.4 Research Instrument..............................................................................................13
3.5 Data Gathering Procedure.....................................................................................13
APPENDIX A........................................................................................................................16
CURRICULUM VITAE........................................................................................................19
 CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Food is an essential part of our lives. Not only does it provide us with
energy, but it also plays a critical role in maintaining good health (Rajak
2021). Food is one of the most important things in our daily lives because it
gives us energy, It helps in preventing illness. Although every time goes pass,
food establishes and different food preferences emerge. According to Coleen
(2020), a food preference is making a food choice based on what you enjoy
most, find most satisfying, feel the best eating, etc. Nowadays, the common
food preferences of young adult chose is home-cooked and fast food meals.
Home-cooked meals are typically naturally prepared at home. Furthermore,
Fast food is commonly prepared ahead of time, we can have it in fast food
chains. Natural Ingredients are always used in preparing home-cooked foods,
which cause them healthy.

Although, despite the potential benefits of home-cooked meals, fast

food meals remain a popular choice among young adults. fast food
restaurants are often more convenient and affordable than cooking at home,
and they offer various options that appeal to young adults (Kulkarni, 2016).
The researchers want to know about the young adult students on their food
preferences in the middle of home-cooked and fast food meals.

THEORETICAL FRAMEWORK

CONSEPTUAL FRAMEWORK

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STATEMENT OF THE PROBLEM
The purpose of this study is to explore the perception of Home
Economics Students on the Nutritional Value of Home Cooked Meals vs Fast
Food Meals. And factors that influence their food choices.

Specifically, This research study aims to answer the following

questions:

1. What is the demographic profile of home economics students in terms

of:
1.1 Name
1.2 Sex
1.3 Age
1.4 Section/Strand
2. What factors influence home economics students to choose fast food meals
over home-cooked meals?
3. What is the level of awareness among home economics students regarding
the health consequences of consuming fast food regularly?

SCOPE AND DELIMITATION

The purpose of this study is to explore home economics students'

perceptions of the attitudes toward the nutritional value of home-cooked
meals compared to fast food meals.

This study aims to identify the factors influencing young adults’ dietary
choices on the potential benefits of home economics students in promoting
healthier eating habits.

This study will be only limited to the students of Mandaluyong High

School. The researchers limited the respondents to a total of 15 males and
females. The respondents will be provided with a survey questionnaire via
Google Forms. The students will be used social media platforms such as
Messenger to forward to the respondents.

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 This research will be conducted within the grade 11 students at their
strands: Home Economics. The study results can help promote healthier
eating habits among young adults.

SIGNIFICANCE OF THE STUDY

This study aims to explore whether Home Economics Students

recognize the importance of consuming healthy and nutritious meals, and
understand the difference between the nutritional content of home-cooked
meals and fast food meals.

For the home economics students, This study will help students to
develop new knowledge about the nutritional value of home-cooked meals
and fast food meals in their daily lives.

For the health educators, This study can provide students with
information on healthy behaviors such as exercise, healthy eating, and stress
management.

For the parents/families of home economics, This research will help

their children or family members to choose healthy foods.

For the food industries/restaurants, this research will serve as a

guide of nutrition information on their menus. This information can help
students to make informed choices about what they eat.

And, for the future researchers, the result of this study may be a
foundation of additional studies and can be used as related literature.

DEFINITION OF TERMS
For a better understanding of this study, the researchers listed the key
terminologies which are repeatedly mentioned and those that seem
unfamiliar:

Nutritional Value – Refers to the content of nutrients in a particular food or

beverage that can provide nourishment and support health.

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Home-cooked Meals – Refers to meals that are prepared at home from
scratch using fresh ingredients, which may include fruits, vegetables, whole
grains, lean proteins, and healthy fats.

Fast Food Meals – Food that can be prepared quickly and easily sold in
restaurants and snack bars as a quick meal or to be taken out.

Food Preferences – attitudes of people express towards foods. Also, how

much people like and dislike their food.

Meal – Generally refers to an occasion or period of time during which food is

eaten, often as a specific set of dishes served together.

Cooking – The practice or skill of preparing food by combining, mixing, and

heating ingredients.

Nutrition – The process of providing or obtaining the food necessary for

health and growth.

Food – Any nutritious substance that people or animals eat or drink or that
plants absorb to maintain life and growth.

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 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This section presents the discussion of the literature and the results of

other related research to which the present study is related or has some

bearing or similarity. This gives the researcher enough background to

understand the study.

2.1 Related Literature

2.1.1. Foreign Literature

Bowman, S. A., & Vinyard, B. T. (2004), Fast food consumption was

associated with a diet high in energy and energy density and low in essential
micronutrient density. Frequent fast food consumption may contribute to
weight gain. Furthermore, regular consumption of high calories, nutrient-poor
fast food can lead to an imbalance between calorie intake and expenditure,
potentially resulting in weight gain over time. The consumption of excessive
calories without sufficient nutrient content can lead to unhealthy body
composition and an increased risk of obesity.

Mark A Pereira et al. (2005), Fast-food frequency was lowest for white
women (1.3 times per week) compared to other ethnic groups (about twice a
week). Changes in fast-food frequency over 15 years were directly associated
with changes in body weight in both black and white individuals. Changes
were also directly associated with insulin resistance in both ethnic groups.
Participants with frequent fast-food restaurant visits gained an extra 4.5 kg of
bodyweight and had a two-fold greater increase in insulin resistance.Fast food
eating appears to increase the risk of obesity and type 2 diabetes due to its
strong positive connections with weight gain and insulin resistance. This study
provides valuable insights into the detrimental effects of frequent fast-food
consumption on bodyweight and insulin resistance, further supporting the
notion that reducing fast-food intake can be beneficial for reducing the risk of
obesity and type 2 diabetes.

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 Larson, N. et. al. (2006), young adults who more often purchased
their own food and prepared meals at home had improved diet quality. More
home food preparation was also associated with fewer fast-food meals, which
are often high in fat and sodium. Food-preparation behaviors were low among
the majority of young adults. Furthermore, young adults who engage in food
preparation activities demonstrate a greater adherence to dietary guidelines.
They are more likely to consume a variety of essential nutrients, such as fiber,
vitamins, and minerals, which are important for maintaining optimal health and
well-being.

Goyal, A., & Singh, N. P. (2007), the young Indian consumer has
passion for visiting fast food outlets for fun and change but home food is their
first choice. They feel homemade food is much better than food served at fast
food outlets. They have the highest value for taste and quality (nutritional
values) followed by ambience and hygiene. This preference for homemade
meals indicates their emphasis on both nutritional value and personal
satisfaction. While they may occasionally visit fast food outlets for enjoyment,
their overall preference remains firmly rooted in the positive attributes of
homemade food.

Lisa J Harnack et al. (2008), the results from this study indicate that
providing calorie information for food items on fast food restaurant menus may
have little effect on the food choices made by adolescents and adults who
regularly eat at these establishments. It is possible that skills for using point-
of-purchase nutrition information must be built before the information provided
may be effectively used. .The study highlights the need for further exploration
and implementation of strategies to enhance individuals' abilities to
understand and use nutritional information provided at fast food restaurants.
Merely presenting calorie information may not be enough to influence food
choices, and efforts should be made to promote nutritional literacy and
develop practical skills to empower individuals in making healthier food
choices.

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2.1.2. Local Literature
"Survey says more Filipinos prefer dining out" (2014), survey found
that more Filipinos are choosing to eat out rather than prepare their meals at
home. According to the 2014 Nielsen Shoppers Trend Report, at least 25% of
the respondents frequently ate out at restaurants and convenience stores as
opposed to cooking for themselves. From the 14% of respondents who said
they preferred eating out in 2012, this is a rise of 11 percentage points. The
survey demonstrates a change in the attitudes and behaviors of certain
Filipinos who prefer the ease of buying ready-to-eat food due to their busy
lifestyles. In the Philippines, Nielsen conducted a study of 1,783 males and
females, ages 16 to 65, in metropolitan areas. These findings shed light on
the shifting food preferences of Filipinos, indicating a growing inclination
towards dining out and a decrease in home food preparation. Understanding
these trends can be valuable for businesses in the food industry and
policymakers, as they seek to address the changing needs and preferences of
the population.

Lachat, C., et al. (2014), Over the past few decades, eating out of
home (OH) has become increasingly important in global diets. A systematic
review of 7,319 studies found that 29 met inclusion criteria and were
analyzed. OH foods were found to be important sources of energy in all age
groups, with increased energy contribution in adolescents and young adults.
Eating OH was associated with higher total energy intake, fat contribution in
daily diet, and higher socioeconomic status. Two large studies also found a
lower intake of micronutrients, particularly vitamin C, Ca, and Fe. Although the
studies were cross-sectional and heterogeneous, the review concluded that
eating OH is a risk factor for higher energy and fat intake and lower
micronutrient intake. By eating out of home (OH) has become increasingly
prevalent in global diets, indicating a shift in dietary patterns. A systematic
review of numerous studies identified a subset of 29 studies that met the
inclusion criteria, allowing for a comprehensive analysis of the effects of
eating OH.

Gavilan, J. (2014), Filipinos are dining out more frequently than they're
preparing meals at home. This alteration reflects rising disposable money and

Page | 7
changing tastes. Major factors influencing this tendency include convenience,
variety, and social advantages of out. In short, Filipinos contribute to their
desire for a wider range of culinary options and dining experiences. The
convenience of having ready-to-eat meals and the social advantages of dining
out, such as socializing with friends or family, also play a significant role in this
shift.

Musaiger, A. O. (2014), the majority of consumers (95%) considered

fast food harmful to health. However, the consumers continued to intake fast
food (92%), indicating that health information on fast food not necessarily
affect their consumption. Hence, there is a difference between the perception
of fast food as harmful to health and the actual consumption behavior of the
majority of consumers. Despite acknowledging the negative health effects of
fast food, a significant percentage of consumers continue to consume it. It
indicates that health information alone may not be enough to discourage
individuals from consuming fast food. Other factors, such as convenience,
taste, affordability, and habit, may play a significant role in driving their
consumption choices.

Amany M. et. al. (2015), The prevalence of obesity/overweight was

29.7%. A total of 130 (47.1%) students reported eating fast food two or more
times per week and the main reasons for the consumption were lack of
cooking skills. Eighty percent of the students never read the nutritional
information at the fast food restaurant and only 5% of the students order
healthier items always or most of the time. In other words, consuming fast
food two or more times per week. This frequent consumption suggests a
reliance on fast food as a regular dietary choice among a substantial portion
of the student population. The reason for consumption in fast food was the
lack of cooking skills. This indicates that the students may perceive fast food
as a convenient and accessible option due to limited cooking skills or time
limitation. Additionally, it reveals a lack of nutritional awareness among the
students. A significant majority (80%) reported never reading the nutritional
information at fast food restaurants, indicating a limited understanding of the
nutritional content and potential health implications of their food choices.
Moreover, a small percentage of students are consistently ordering healthier

Page | 8
items always or most of the time, indicating a general preference for less
nutritious options.

2.2 Related Studies

2.2.1. Foreign Studies

Macdiarmid, J. I., McNiell, G., Naruseviciute, I., & Whybrow, S.
(2015), The results suggest that the popular belief that it is healthier and
cheaper to cook at home rather than buying ready-made meals is over-
simplified. Making healthier meal choices may be more important for
improving diet quality than whether meals are bought ready-made or prepared
in the home. From the study is that making healthier food choices is of
paramount importance in improving diet quality, irrespective of whether the
meals are prepared at home or bought ready-made. Emphasizing the
selection of nutritious ingredients, portion control, and balanced dietary
patterns should take precedence over focusing solely on the cooking location.

Taillie, L. S., & Poti, J. M. (2015), Adult obesity is linked to eating fast
food and food from restaurants Each meal eaten away from home is linked to
an increase in calories by 130 per day and a decrease in diet quality by two
points on the Healthy Eating Index scale. Food prepared at home provides
fewer calories per eating occasion and on a per-calorie basis, provides less
total calories than food prepared outside the home. These findings
underscore the importance of considering the source of meals when
addressing adult obesity. The study suggests that the consumption of fast
food and food from restaurants contributes to increased calorie intake and
poorer diet quality, both of which are associated with a higher risk of obesity.
On the other hand, preparing meals at home offers the potential for greater
control over calorie intake and a higher likelihood of consuming a healthier
diet.

Majabadi, A., et al. (2016), The consumption of different types of fast

food is increasingly growing in all parts of the world, both in developed and
developing countries. Because of the changes and transitions in the lifestyle
and dietary habits of people, an increasing number of people from different

Page | 9
age groups, particularly adolescents and young adults, are inclined toward
consuming fast food. Furthermore, changes and transitions in people's
lifestyles and dietary habits are identified as key drivers behind this
phenomenon.It mentions that adolescents and young adults being particularly
inclined towards consuming fast food implies that this age group plays a
significant role in driving the popularity of fast food. This could be attributed to
factors such as busy schedules, convenience, and the influence.

Mills, S. et. al. (2017), eating home cooked meals more frequently was
associated with better dietary quality and adiposity. Further prospective
research is required to identify whether consumption of home cooked meals
has causal effects on diet and health. indicates that individuals who prioritize
home-cooked meals tend to have healthier dietary habits and lower levels of
body fat compared to those who rely more on processed or restaurant-
prepared foods.

Am J Prev Med (2018), Daily home-cooked dinners were associated

with small improvements in dietary intake for SNAP recipients but not for non-
recipients, including lower SSB intake (-54 kcal/day), and reduced prevalence
of overweight/obesity (-6%) (p<0.05). However, these associations were
attenuated after controlling for fast food intake. Strategies to improve dietary
intake among SNAP recipients should consider both increasing home cooking
and reducing fast food intake. The study highlights the importance of
considering both increasing home cooking and reducing fast food intake as
strategies to improve dietary intake among SNAP recipients. Simply
promoting home-cooked dinners may not be sufficient to achieve significant
improvements in dietary habits if individuals continue to consume high
amounts of fast food.

2.2.1 Local Studies

Abraham S, Martinez M, Salas G, et al. (2018), Individual consumers
need to be more aware and educated about their individual dietary needs and
devise their dietery strategies according to their health. It suggests that
individuals should actively seek knowledge and understanding of their
nutritional requirements, considering factors such as age, gender, activity

Page | 10
level, and any specific health conditions they may have. Moreover,
emphasizes the importance of education and awareness in enabling
individuals to make informed choices about their diet. By acquiring knowledge
about nutrition and understanding their individual needs, individuals can
optimize their health and well-being through appropriate dietary strategies.

Gord Kerr (2018), you should choose home-cooked meals you can
save yourself unwanted calories, carbs, saturated fat and sodium by
preparing your own meals with fresh, healthy ingredients, possibly reducing
type 2 diabetes and heart disease. In contrast based on the nutritional content
of fast food meals, it can lead to overweight or obesity, also it leads to
diabetes and heart attack. If fast food is the only option on days when you
simply don't have time to prepare a meal or pack a lunch, look for the
healthiest options.

J. Fuhrman (2018), fast food, processed food, sugar, honey, and junk
food are contributed to obesity, diabetes, heart attack strokes, dementia and
cancer, but many don't realize the strong causative role of an unhealthy diet
may have in mental illness.

Sogari, G., et al. (2018), The Common barriers to healthy eating were
time constraints, unhealthy snacking, convenience of high-calorie food, stress,
high prices of healthy food, and easy access to junk food. Conversely,
enablers to healthy behavior were improved food knowledge and education,
meal planning, involvement in food preparation, and being physically active.
Parental food behavior and friends’ social pressure were considered to have
both positive and negative influences on individual eating habits.
Nevertheless, It emphasizes the need for interventions and strategies that
address barriers such as time constraints and unhealthy snacking while
promoting enablers such as food knowledge, meal planning, and involvement
in food preparation.

Binkley, J. K., & Liu, Y. (2019), Food away from home (FAFH)
accounts for over 40 percent of food spending. Effects on commodity sectors,
and find that production/consumption of beef, chicken, potatoes, cheese, and
lettuce have increased the most due to FAFH, while fluid milk and all fruits

Page | 11
have declined. Such changes have reduced overall nutrition, and nutrition
within commodity categories is generally lower in restaurants than at home.
The changes in commodity production and consumption patterns associated
with FAFH have led to a reduction in overall nutrition. This implies that the
dietary quality of meals consumed outside the home may be lower compared
to meals prepared at home, as they tend to be higher in unhealthy
components like added fats, sugars, and sodium.

CHAPTER 3

METHODOLOGY

This section is divided into four parts: (1) Purpose of the

Study and Research Design, (2) Research Environment, (3)

Respondents of the Study, (4) Research Instrument (5) Data

Gathering Procedure, and (6) Data Analysis.

3.1 Research Design

The researchers will use phenomenological design in qualitative

approaches in gathering information to explore their knowledge, experience,
and thoughts about the nutritional value of home-cooked meals and fast food
meals of home economics students. This design will understand which meals
is more nutritious and their dietery choices.

3.2 Research Environment

This study will be conducted at Mandaluyong High School, Rev.

Aglipay St. Poblacion, Mandaluyong City. Mandaluyong High School is a
public secondary school known for its commitment to academic excellence

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and providing quality education to students in the region. The school offers a
wide range of educational programs and extracurricular activities, making it an
ideal research environment for studying various aspects of secondary
education.

3.3 Respondents of the Study

The respondents of this study are grade 11 home economics students

that enrolled in Mandaluyong High School, who are concerned with the
research topic, the nutritional value of home-cooked meals vs. fast food
meals. A total of 25 respondents, thirteen males, and twelve females, the
researchers limited the age of respondents to 16 to 24, which had been
conducted and answered through interviews or open-ended surveys thay sent
via messenger. The respondents of this study are grade 11 home economics
strand.

3.4 Research Instrument

The researchers will apply open-ended surveys for collecting data for
our research. The questionnaires were made by the researchers and had 10
open-ended questions, the survey will be held inside of Mandaluyong High
School campus where we will interview 25 home economics students.

3.5 Data Gathering Procedure

The researchers will use unstructured in-depth interviews and open-

ended surveys in collecting data. The questionnaire was made by the
researchers and had ten open-ended questions. The survey questionnaire will
be distributed via Google form to the grade 11 home economics students at
the senior high school at mandaluyong high school.

3.6 Data Analysis

The data gathered from the respondents was analyze, arrange, and
interpreted using statistical tool. The researcher used simple frequency and
percentage.

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Formula:

P=f/n ×100

Where:

P= Percentage

F= Frequency of each category

N= total number of respondents

100 = Constant multiple

BIBLIOGRAPHY

A. BOOKS

B. UNPUBLISHED BOOKS

C. PERIODICALS

D. INTERNET-BASED MATERIALS

https://colleenchristensennutrition.com/what-is-a-food-rule-vs-food-preference/

https://hmhub.in/importance-of-food-various-function-of-food-in-

maintaining-good-health/

Bowman, S. A., Vinyard, B. T. (2004). Fast food consumption of US adults:

impact on energy and nutrient intakes and overweight status. Journal of the

American College of Nutrition, 23(2), 163-168

Kulkarni, A. (2016). Fast Food and Its Implications for Health. Indian Journal

of Research in Nursing and Midwifery, 5(1), 108-113.

Larson, N. I., Perry, C, L., Story, M., & Neumark-Sztainer, D. (2006). Food

preparation by young adults is associated with better diet quality. Journal of

the American Dietetic Association, 106(12), 2001-2007.

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https://www.livestrong.com/article/517636-homecooked-meals-vs-fast-food-

meals/

https://www.rappler.com/the-wrap/72843-survey-says-more-filipinos-prefer-

dining-out/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146358/

https://www.rappler.com/moveph/72785-2014-nielsen-shoppers-trend-report/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4884438/

https://pubmed.ncbi.nlm.nih.gov/22106948/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4063875/

https://pubmed.ncbi.nlm.nih.gov/15639678/

https://pubmed.ncbi.nlm.nih.gov/28818089/

https://scialert.net/abstract/?doi=pjn.2015.511.516

https://www.cambridge.org/core/journals/proceedings-of-the-nutrition-society/

article/is-home-cooked-healthier-and-cheaper-than-ready-meals/

1CCD5CDF40D728F6B3B

https://www.alliedacademies.org/articles/college-students-perception-of-risk-

factors-related-to-fast-food-consumption-and-their-eating-habits-9189.html

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6315356/

https://www.cambridge.org/core/journals/agricultural-and-resource-economics-

review/article/food-at-home-and-away-from-home-commodity-composition-

nutrition-differences-and-differences-in-consumers/

FD229E025ACD524B31C6D1DA48AFD2DF

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4825490/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5454383/

https://pubmed.ncbi.nlm.nih.gov/15047683/

https://pubmed.ncbi.nlm.nih.gov/17126631/

Page | 15
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2621234/

https://www.emerald.com/insight/content/doi/10.1108/00070700710725536/full/

html

APPENDIX A

Interview Questions/Survey Questions:

1. What are your thoughts on the nutritional value of fast food meals?
2. what factors do you consider when determining the nutritional value of
a meal?
3. what are the reasons why fast food meals are choose over home-
cooked meals?
4. Are you aware on the nutritional content of fast food meals?
5. Are you satisfied with the variety of healthy options available in fast
food establishments?
6. how does your peer influence impact your choices between home-
cooked meals and fast food meals in terms to their nutritional value?
7. Are you more likely to consume fast food meals when you are pressed
for time and busy?
8. What specific nutritional concerns do you associate with fast food
meals?
9. How often do you consider the nutritional information or labels wen
consuming fast food meals?
10. What are the barriers or challenges do you face when preparing home-
cooked meals?

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 APPENDIX B

Demographic Profile

Page | 17
 APPENDIX C
Letter

Page | 18
Page | 19
 CURRICULUM VITAE

Andrei Samuel L. Pelina

#319 3rd Floor BLDG. 1 JCSV Punta
Sta.Ana Manila
Mobile No. 09459764806
andreisamuelpelina@gmail.com

PERSONAL INFORMATION

Civil Status : Single Nationality : Filipino

Religion : Catholic Sex : Male
Birthday : September 16, 2006 Height : 165
Birthplace : Caloocan Weight : 98
Language Spoken: Filipino/ English Age : 16

EDUCATIONAL BACKGROUND

Secondary School Year

Senior High School Mandaluyong High 2021 - 2024
School
Junior High School Mandaluyong High 2017 – 2020
School
Elementary Tomas Earnshaw 2011 – 2016
Elementary School

ELIGIBILITY

N/A

WORK EXPERIENCE

N/A

SEMINARS/TRAININGS/WORKSHOPS ATTENDED

N/A

AWARDS AND ACHIEVEMENTS

Grade 2 – Top 10th Honors

Page | 20
Grade 8 – Top 10th Honors

Grade 9 – Top 10th Honors Grade 11 – Top 6th Achievers

CRIS ANN JOY B. DUAVIS

3419 San Roque St. Sta.Ana Manila

Mobile No. 09993098269
crisannjoy66@gmail.com

PERSONAL INFORMATION

Civil Status : Single Nationality : Filipino

Religion : Catholic Sex : Female
Birthday : December 11, 2005 Height : 150
Birthplace : Caloocan Weight : 40
Language Spoken: Filipino/ English Age : 17

EDUCATIONAL BACKGROUND

Secondary School Year

Senior High School Mandaluyong High 2021 - 2024
School
Junior High School Lila National High 2017 – 2020
School
Elementary Tayong Elementary 2012 – 2016
School

ELIGIBILITY

N/A

WORK EXPERIENCE

N/A

SEMINARS/TRAININGS/WORKSHOPS ATTENDED

N/A

AWARDS AND ACHIEVEMENTS

Page | 21
Grade 3 – Top 7th Honors

Grade 4 – Top 5th Honors

Grade 5 – Top 6th Honors Grade 11 – Top 8th and Top 5th Achievers

Jodines P. Pablo

356 Rev. Aglipay St. Old Zaniga Mandaluyong City

Mobile No. 09495093028
jodinespablo999@gmail.com

PERSONAL INFORMATION

Civil Status : Single Nationality : Filipino

Religion : Catholic Sex : Male
Birthday : February 05, 2006 Height : 162
Birthplace : Mandaluyong City Weight : 51
Language Spoken: Filipino/ English Age : 17

EDUCATIONAL BACKGROUND

Secondary School Year

Senior High School Mandaluyong High 2022 – 2023
School
Junior High School Mandaluyong High 2017 – 2022
School
Elementary Dona Pilar C. Gonzaga 2010 – 2017
Elementary School

ELIGIBILITY

N/A

WORK EXPERIENCE

N/A

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SEMINARS/TRAININGS/WORKSHOPS ATTENDED

N/A

AWARDS AND ACHIEVEMENTS

N/A

Kristofferson F. Rueda
Barangay 894, Punta Sta.Ana Manila
Mobile No. 09157086049
kristofferson.rueda.13@gmail.com

PERSONAL INFORMATION

Civil Status : Single Nationality : Filipino

Religion : Catholic Sex : Male
Birthday : January 25, 2004 Height : 165
Birthplace : Manila Weight : 70
Language Spoken: Filipino/ English Age : 19

EDUCATIONAL BACKGROUND

Secondary School Year

Senior High School Mandaluyong High 2021 - 2023
School
Junior High School Mandaluyong High 2017 – 2020
School
Elementary Tomas Earnshaw 2012 – 2016
Elementary School

ELIGIBILITY

N/A

WORK EXPERIENCE

N/A

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SEMINARS/TRAININGS/WORKSHOPS ATTENDED

N/A

AWARDS AND ACHIEVEMENTS

Grade 10 – Top 8th Achivers

Perez, Charlie
910 e Pantaleon St, Barangka Itaas,
Mandaluyong City
09611277526
perezcharlie799@gmail.com

PERSONAL INFORMATION

Civil Status : Single Nationality : Filipino

Religion : Catholic Sex : Male
Birthday : May 16, 2005 Height : 165
Birthplace : Gueset, Pangasinan Weight : 54
Language Spoken: Filipino/ English Age : 19

EDUCATIONAL BACKGROUND

Secondary School Year

Senior High School Mandaluyong High 2021 - 2023
School
Junior High School Bonifacio Javier 2017 – 2020
National High School
Elementary Hulo Integrated School 2012 – 2016

ELIGIBILITY

N/A

WORK EXPERIENCE

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N/A

SEMINARS/TRAININGS/WORKSHOPS ATTENDED

N/A

AWARDS AND ACHIEVEMENTS

Page | 25