CHAPTER 4

PRESENTATION, ANALYSIS, AND INTERPREATION OF DATA

This chapter describes the presentation, analysis, and interpretation of the data collected
from the participants. Quantitative analysis of the data was employed to interpret the
results of the questionnaire. The processed data were presented in tables to answer the
questions of the study. The organization of this chapter is according to the sequence of
the research questions.

Problem 1

Dietary Practices Barriers of Students

Indicators Mean SD Description Interpretation

1. I do not have time to 2.23 0.96 Disagree Healthy Diet
cook healthy meals.
2. Healthy foods are too 3.65 1.05 Agree Unhealthy Diet
expensive.
3. I find it difficult to resist 4.04 0.76 Agree Unhealthy Diet
unhealthy foods such as
junk foods.
4. I am not motivated to eat 2.26 0.79 Disagree Healthy Diet
healthily.
5. I do not know how to 2.42 1.18 Disagree Healthy Diet
cook healthy meals.
6. Unhealthy foods are 3.85 0.76 Agree Unhealthy Diet
easily accessible.
7. I am used to eating junk 3.83 0.78 Agree Unhealthy Diet
foods and soft drinks.
8. There are only a few 4.15 0.63 Agree Unhealthy Diet
healthy foods sold in the
school canteen.
9. I am easily attracted to 4.08 0.75 Agree Unhealthy Diet
foods, even if they are
unhealthy.
10. Unhealthy foods taste 3.85 0.71 Agree Unhealthy Diet
better.
11. I do not have the 4.03 0.99 Agree Unhealthy Diet
willpower to stick to a
healthy diet.
12. I am influenced by 2.26 0.92 Disagree Healthy Diet
unhealthy food advertising.
13. I find it difficult to 3.88 0.89 Agree Unhealthy Diet
change my eating habits.
14. I eat away from home. 3.94 0.96 Agree Unhealthy Diet
15. I prefer to eat junk foods 2.34 1.11 Disagree Healthy Diet
than healthy foods.
Overall Mean 3.39 Neutral Moderately
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Unhealthy
Table 1 presents the distribution of factors influencing students' dietary practices

at Kuya National High School reveals that the variable with the highest mean is the

limited availability of healthy food options in the school canteen (4.19). This is followed

by the tendency of students to be easily attracted to unhealthy foods (4.08) which all fall

to the category of "agree" which means Unhealthy Diet. On the contrary, the variable that

has the lowest mean is “I do not have time to cook healthy meals” (2.23). Followed by “I

am not motivated to eat healthily” (2.26) and “I am influenced by unhealthy food

advertising” which belong to the sections of “disagree” which means Healthy Diet. These

findings suggest that the lack of nutritious choices in the school canteen is a significant

barrier to maintaining healthy dietary practices among students, highlighting the need for

improvements in food options to promote better nutritional choices.

In schools, the food environment comprises the availability, cost, acquisition,

consumption, and composition of the foods offered and information on food and nutrition.

Thus, the school environment has a great potential to promote healthy eating as it is

associated with daily practices that contribute to the student's physical, psychic and

cognitive development (Alves et al., 2020). In this sense, the sale of food in school

canteens can be considered an essential analysis point. These places are often

associated with the supply of ultra-processed foods rich in sugars, salt, and fats in the

form of meals or snacks (Schmitz et al., 2015).

Healthy eating intentions can be difficult to follow because eating unhealthy food

is immediately rewarding (Cohen & Farley, 2008). Highly palatable, energy dense food

offers a temptation for individuals wanting to manage weight through healthy eating,

because the immediately rewarding behaviour of eating it conflicts with the longer-term,

higher order goal of successful weight management (Fishbach, Friedman, & Kruglanski,

2003). According to a study, flavor, affordability, nutrition, convenience, enjoyment, and

weight control are the top factors influencing adult food choices (Glanz et al., 1998).

Numerous studies have shown that these preferences and routines are formed early in
 21

life (Birch, 1999). Evidence suggests that a variety of behaviors, such as media use

(Basil, 1990), music listening (Holbrook & Schindler, 1994), and food preference (Birch,

1999), are the subject of early habit and preference building. Therefore, it is ideal to

begin forming good eating habits when a person is as young as feasible. However, for

the very young, parents and preschools have power over food choices (Nicklas et al.,

2001). Consequently, the food options for the youngest age groups may be limited for a

variety of reasons. In one study, well-motivated lipid clinic patients found the suggested

diet uninteresting, and many of them expressed a desire for things they were not allowed

to eat (Wright, 1994).

According to Koikkalainen et al. (1997), about 50% of cardiac patients think it will

be uncomfortable to consume a healthy diet. Teenagers may be less motivated to

consume nutritious meals if there are not enough good diet options in schools and food

establishments or if they favor fast food and have easy access to it. Teenagers in certain

Western nations have also been demonstrated to have difficulty eating a balanced diet

due to a lack of personal drive. Parents, peers, instructors, and the media frequently

impact schoolchildren's motivation to practice healthy eating (Tayyem et al., 2013).

Humans' intrinsic preferences for sweet and salty flavors may also be a barrier (Birch,

1992; Logue, 1991), while other research suggests that customers dislike the taste of

healthful foods (Holm, 1993).

It appears that cooking is an important part of a healthy lifestyle. In Chen et al.'s

study, those who cooked frequently went shopping - often walking or cyding. They ate a

more nutritious diet, as evidenced in their higher consumption of vegetables. They did

not smoke or drink alcohol (it would be interesting to know if the protective effects of

cooking overrode any negative effects of smoking and alcohol). And in line with

McGowan et al., cooking skills are considered as a set of physical or mechanical skills

used in food preparation like chopping, peeling, mixing, etc.

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Most people try to eat healthy, but the temptation of unhealthy foods (among

other factors) can make it difficult. Despite these difficulties, some people still achieve

their healthy eating goals. Individuals with more self-determined, or more autonomous

forms of motivation may try to eat healthy because it is enjoyable, consistent with one's

sense of self, or for the associated health benefits (e.g., disease prevention, well-being,

weight maintenance; Hagger, Chatzisarantis, & Harris, 2006). In contrast, individuals

with less self-determined, or more controlled forms of motivation may try to eat healthy to

avoid feelings of guilt and shame, or because one's self- esteem is contingent on it, or

because of external pressure (e.g., peer pressure, rewards and punishments; Boutelle,

Neumark-Sztainer, Story, & Resnick, 2002; Thompson & Stice, 2001). Some research

has examined the relationship between self-determination and healthy eating through the

lens of need satisfaction and need thwarting (Verstuyf, Patrick, Vansteenkiste, &

Teixeira, 2012). Satisfaction of the basic need for autonomy has been shown to facilitate

autonomous motivation, resulting in eating regulation that is based on one's own values

and goals (Hagger et al., 2006).

Food purchasing decisions by consumers are dependent on several factors,

therefore there is the need for deeper understanding of these determinants to enhance

outcome of successful interventions. Within the food environment there is an increasing

spate of advertisement of food which could have varying influences on people.

Consumers are exposed to a wide range of advertisement in different media every day,

thereby making advertising, sales promotion and public relations essential mass-

communication tools available to marketers. Through advertisements, factors such as

perceived quality of product, appearance, convenience and cost, greatly determine a

consumer’s food decision making. Advertising is a process of communication and every

day, consumers are constantly being exposed to a wide range of advertisements from

different sources. Thus, advertisements, which serve as a conduit for sales promotion
 23

and public relations, are vibrant tools available to marketers for mass communication

(Kalog et al., 2022).

Problem 2

Eating Habits of Students

Indicators Mean Description

1. What kind of food you do you mostly eat 3.14 Processed Food
every day?
2. What food do you often buy and eat 1.94 Street Food
when you are in school?
3. Do you buy your lunch? 2.00 Sometimes
4. What kind of food do you buy for your 3.46 Processed Food
lunch?
5. Do you always eat junk foods and drink 2.00 Sometimes
soft drinks?
6. How many servings of fruits and 2.08 2 servings
vegetables do you have per day?
7. Do you eat at the right time? 2.30 Sometimes
8. Do you skip your meals? 2.16 Sometimes
9. Do you manage your eating 2.10 Sometimes
proportions?
10. How many glasses of water do you 2.73 4 glasses
drink every day?

Table 2 presents the distribution of factors influencing students' dietary practices

at Kuya National High school. Respondents mostly reported consuming a variety of

foods daily, with an average score of 3.14. Most respondents buy and eat food in school.

The majority of the participants (average score of 2.00) buy their lunch. Most

respondents buy processed food during lunch with an average of 3.46. Respondents

indicated occasional consumption of junk food and soft drinks. On average, participants
 24

reported consuming approximately 2 serving of fruits and vegetables per day. Generally,

respondents reported eating at the right time with an average score of 2.30. A small

portion of respondents (average score of 2.16) reported sometimes skipping meals.

Participants generally manage their eating proportions. On average, participants

reported drinking 4 glasses of water. This interpretation provides a more explicit

understanding of the key findings, emphasizing the central aspects of the respondents'

dietary habits based on the given data.

According to (Harvard health publishing, 2021), there are several reasons why

people tend to consume processed foods more often. One of the main reasons is

convenience. Processed foods are often pre-packaged and ready to eat or require

minimal preparation, making them convenient for people with busy lifestyles. Another

reason is taste. Processed foods are often formulated with added sugars, fats, and

artificial flavors to enhance their taste. These additives can make processed foods more

appealing and addictive. Cost is also a factor. Processed foods are often cheaper

compared to fresh, whole foods. This makes them more accessible to individuals with

limited budgets. It’s important to remember that while processed foods can be part of a

balanced diet, they shouldn't be the main part. Eating a variety of fresh foods is key to

maintaining good health. (Cletheroe .2018)

Street food is often less expensive than food in restaurants, making it a more

accessible option for many people and it easy for people to grab a bite on the go. They're

perfect for quick meals or snacks, also a cultural food that make people more confident

to love it. Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street

or other public place, such as at a market or fair. It is often sold from a portable food

booth, food cart, or food truck and meant for immediate consumption. Some street foods

are regional, but many have spread beyond their region of origin. Most street foods are

classed as both finger food and fast food, and are cheaper on average than restaurant

meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion
 25

people eat street food every day. Today, people may purchase street food for a number

of reasons, such as to get flavorful food for a reasonable price in a sociable setting, to

experience ethnic cuisines, or for nostalgia. The growth in nuclear families, particularly in

urban India, exposure to global media and Western cuisine and an increasing number of

women joining the work face have had an impact on eating out trends (Teli et al., 2022).

People nowadays buying lunch can save time and effort, especially for individuals

with busy schedules. According to an article of (Dejioha , 2018) bringing lunch from

home requires planning, preparation, and potentially additional time for packing and

transporting the food. Buying lunch can be a more convenient option for those who have

limited time. Buying lunch allows us to explore different food options and cuisines. It can

also provide an opportunity for socializing with colleagues, friends, or family members

during lunch breaks. In accordance of (Reddit, 2020).Where users mention the desire for

variety and the chance to enjoy meals with others.

Processed foods are often quick and easy to prepare, making them a convenient

option for lunch. According to an article on (Livestrong, 2019) the rapid production and

easy storage of processed foods make them highly convenient for many people. Also

processed foods are widely available in grocery stores, restaurants, and convenience

stores. They have become a familiar part of our food culture. It would be unusual to meet

someone who hasn't at least heard of processed food, (Delij et. al 2018)

Junk food and soft drinks are readily available and convenient to consume. The

rapid production and easy storage of processed foods make them highly accessible

(Livestrong, 2019). Junk food and soft drinks are often designed to be highly palatable,

with a combination of sugar, salt, and fat that can be addictive. The pleasurable taste

and sensory experience can make people crave these foods, as mentioned in a study

published on (New Health Advisor, 2020).

A study conducted by the Nurse Health Professionals revealed that eating two

servings of vegetables and fruits is linked with life longevity. Additionally, the study
 26

compared the participants who consumed two servings of vegetables and fruits daily and

five servings. The results showed that 15% reduced risks associated with stroke and

heart diseases, 10% decreased cancer rates, and 35% reduced respiratory diseases.

According to Mello Rodrigues fruits and vegetables are natural nutrient sources, and

they are essential for maintaining individual health. Low vegetable and fruit intake are

associated with obesity and overweight since they consist of low glycaemic value,

soluble fiber, high nutrient density, and low energy density. These are the critical

elements in body weight management and lowering risks linked to obesity. A study

conducted by Dhandevi and Jeewon in 2015 shows it is significant for students to

consume a rich diet with high vegetables to reduce occurrences of chronic diseases and

maintain the body weight and chronic diseases.

The global trend indicates a declining situation in the consumption patterns of

vegetables and fruits among students. Research conducted by Vereecken et al. (2015)

among college students in Germany showed that 80% of students preferred daily

consumption of vegetables and fruits. However, the study also showed that fruit and

vegetable intake was still low. In this regard, students transitioning from tertiary school to

university change their eating habits, resulting in various health complications prevalent

in many students in the University and College. Examples of health complications

include overweight, obesity, and other complications associated with poor diet, especially

vegetables and fruits. The main concern involves the patterns of food consumption

linked to nutritional risks to many students and staff. Hung states that food choices and

eating behavior in universities are triggered by various aspects, including weight change,

energy demand changes, social-cultural factors, including culture and food prices

(Althubaiti, 2022).

Students sometimes eat at the right time. They eat past the time people usually

eat. That is because of their busy schedules and the lack of interest in the food. College

students have their work cut out for them. Students try to balance taking classes, going
 27

to work, exercising and maintaining a social life on a daily basis, which means their days

are filled with many time-consuming activities. On top of all that, students have to find

time to eat, which often poses more challenges than anything. Being a college student is

challenging, but eating unhealthily or skipping meals to save time makes the experience

more challenging. All college students benefit from understanding healthy food strategies

and the importance of eating healthy to eat more balanced meals that enable them to

stay fueled all day long.

The rate of meal skipping in the young adult population vary between 24% and

87%, with young adults consistently reporting higher rates of meal skipping (Aishwarya

et al., 2020). Meal skipping has been identified as a potential threat to healthy eating

habits. Although research about this topic is scarce, a study in 2006 showed that

skipping meals may lead to increased levels of fat mass in adolescents. Some studies

found an association between meal frequency and obesity in children and the elderly

(Santos MP, 2008).

College weight gain is likely during the transition into university life, which is a

critical period when young adults’ behaviors including dietary habits are conducive to

change as they gain independence in making food choices. These groups of individuals

are at higher risk of developing unhealthy eating behaviors with inadequate nutrient

intake, as shown by Gan et al. Some of these behaviors include irregular meals, not

eating breakfast, reduced fruit and vegetable intake and increased consumption of fried

food. Apart from the change in dietary habits, poor exercising habits, bad time

management and the increasing amount of stress from school work also contribute to

weight gain. Moreover, the opening of numerous fast food stores, cafés and restaurants

provide university students more opportunities to dine outside instead of consuming self-

prepared meals. The improper eating habits developed during this stage of life can

continue into adulthood.

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Water Research Foundation (2000) said that water is your body's principal

chemical component and makes up about 60 percent of your body weight. Your body

depends on water to survive. (Mayo Clinic, 2018) also stated that studies have produced

varying recommendations over the years. But your individual water needs depend on

many factors, including your health, how active you are and where you live. No single

formula fits everyone. According to medical experts, an individual needs to consume at

least 2 liters of water daily for basic survival. But knowing more about your body's need

for fluids will help you estimate how much water to drink each day. Kofi Annan, UN

Secretary-General said that the access to safe water is a fundamental human need and,

therefore, a basic human right. Contaminated water jeopardizes both the physical and

social health of all people. It is an affront to human dignity.