Background of study
Cultural and environmental factors play a key role in shaping eating habits, affecting food preferences,
meal preparation, and access to food, such as in school cafeterias. These environments often prioritize
convenience, offering quick, low-nutrient options, but offering healthier alternatives can improve
student nutrition and overall health. Good nutrition supports physical, mental, and cognitive
development, which in turn enhances academic performance. This study at San Sebastian College-
Recoletos Manila (SSCR-Manila) aims to understand the cultural and environmental influences on
students’ eating patterns and identify ways to promote healthier meals in the cafeteria. By doing so, the
researchers hope to encourage healthier eating habits that will improve academic success and well-
being. A comprehensive financial plan will be developed to support healthier food options, covering
initial investments, operational costs, and potential partnerships with local suppliers. Marketing efforts
will also help promote the benefits of healthier eating, enhancing both student health and the
institution's reputation.
Review of Related Literature
This section reviews studies on how culture and environment influence the eating patterns of dormitory-
residing students. Understanding these factors can help introduce healthier meal options in cafeterias.
Dormitory living, while convenient, often leads to unhealthy eating habits, which negatively affect
students' health and productivity.
College Students' Eating Patterns
According to Daour et al. (2022), university students often adopt poor dietary habits when transitioning
to independence. Sogari et al. (2018) also found that unhealthy eating patterns in young adulthood
affect weight status and overall health.
Socioeconomic and Demographic Influences
Abrenilla et al. (2016) noted that students from remote areas face challenges adjusting to university life
and food choices. Biana & Delayco (2015) highlighted that budgeting, taste preferences, and meal
planning are significant factors affecting food decisions.
Psychological and Behavioral Aspects
Daour et al. (2022) found that poor eating patterns, like insufficient fruit and vegetable intake, are linked
to academic and psychosocial stressors.
Influence of Campus Environments
Sogari et al. (2018) and Cohen et al. (2021) showed that campus environments significantly influence
students' food choices. Promoting healthy behaviors and providing access to nutritious foods can help
improve eating patterns.
Meal Preparation and Food Insecurity
Miller et al. (2023) emphasized the role of meal preparation in combating food insecurity. Swanstrom
and Jennifer (2017) found that convenience and time constraints often lead students to choose fast food
over healthier options.
Financial Sustainability in School Nutrition
Slentz (2020) highlighted that successful school nutrition programs rely on quality ingredients, efficient
operations, and adherence to guidelines to maintain financial sustainability.
Cultural and Environmental Interventions
Sogari et al. (2018) used the Ecological Model to link individual behaviors to environmental factors. This
study found that cultural beliefs about healthy eating have evolved, with many students recognizing the
long-term health risks of poor diets, yet struggling with the convenience of fast food.
State of prob
Undergraduate students living in dormitories at San Sebastian College - Recoletos Manila (SSCR-Manila)
face challenges that affect their eating patterns. Limited time due to academic demands, difficulty
finding affordable yet nutritious food, and repetitive menu options often lead to poor eating habits.
These habits can result in nutritional deficiencies and long-term health complications. This study aims to
explore the eating patterns of SSCR Manila students, identify if there is a market for healthier, budget-
friendly meal alternatives, and assess the feasibility of offering such options in the campus cafeteria.
Research Questions
1. What are the specific eating patterns and habits of undergraduate students residing in
dormitories at San Sebastian College - Recoletos, Manila (SSCR-Manila)?
2. How do academic demands and limited food options in dormitories affect the nutritional choices
and eating patterns of SSCR-Manila undergraduate students?
3. What are the potential nutritional deficiencies or health risks associated with the current eating
patterns of SSCR-Manila dormitory residents?
4. Is there a demand for a convenient, healthy, and budget-friendly meal substitute among SSCR-
Manila dormitory students?
5. How viable is it to introduce these solutions in the SSCR-Manila campus cafeteria to address the
nutritional needs of dormitory student residents?
Hypothesis
The researchers propose two hypotheses for this study:
1. Undergraduate students living in dormitories at SSCR-Manila frequently consume convenience
foods and snacks due to limited cooking facilities and time constraints, resulting in irregular
eating patterns.
2. There is a significant demand for healthier, affordable meal options that can be conveniently
provided through the campus cafeteria to improve the eating habits of undergraduate students,
particularly those residing in dormitories at SSCR-Manila. The unhealthy eating patterns are
attributed to time limitations, limited food choices, and affordability concerns.
Theoretical Framework
Introduction
This study explores the factors influencing the eating patterns of undergraduate students at San
Sebastian College - Recoletos, Manila, residing in dormitories. It utilizes two theoretical approaches:
Ecological Systems Theory (EST) and the Health Belief Model (HBM). EST helps explain how the
environment impacts students' eating patterns, while HBM predicts the likelihood of students
adopting healthy eating behaviors. Below, the background of these theories and the rationale for
their use in this study are discussed.
Ecological Systems Theory
Developed by Urie Bronfenbrenner in 1979, the Ecological Systems Theory (EST) suggests that
individuals interact with different environments throughout their lives, which influence their
behavior, including eating patterns. According to Reuter et al. (2019), young adults, especially those
in their early 20s, experience a shift when they move from home to college. This newfound
independence often leads to unhealthy eating behaviors, particularly for those living away from their
families. These behaviors are influenced by the lack of parental supervision and the absence of
home-cooked meals.
EST explains that students' eating patterns are influenced by various factors, including their physical
environment (availability of healthy food, vending machines, convenience stores), peer groups, and
dorm culture. Institutional factors, such as meal plans, curfews, and access to cooking facilities, also
play a crucial role. This theory is ideal for understanding college students' eating habits, as it
emphasizes the interconnectedness of these environmental elements.
Health Belief Model
The Health Belief Model (HBM), developed in the 1950s by social psychologists, explains how
individuals perceive health threats and the likelihood of taking actions to mitigate those threats.
According to Amore et al. (2019), college students often consume unhealthy foods like fast food and
fried foods, which leads to poor eating patterns. This is partly due to the "obesogenic environment"
of dormitories, where unhealthy, high-calorie foods are prevalent.
Research (Lakerveld & Mackenbach, 2017) has shown that the college environment contributes to
overweight, obesity, and other health risks. Factors such as taste preferences, food availability, cost,
and the stress of academic life significantly impact students' eating habits. HBM helps identify how
these factors can be addressed to promote healthier eating behaviors and improve overall student
health.
Rationale
University years are a critical transition period for students, often leading to unhealthy eating
patterns due to newfound independence and the challenges of dorm life (Daour et al., 2022). The
Health Belief Model (HBM) can help understand these behaviors by focusing on students' beliefs
about health risks and the benefits of healthy eating, which can guide interventions like offering
healthier school meals. The model also addresses barriers like time and cost and highlights the
importance of self-efficacy.
Additionally, the Ecological Systems Theory (EST) explains how environmental factors such as the
availability of healthy food and peer influence impact students' eating habits. These theories
together offer a comprehensive framework to improve eating patterns among dormitory students,
suggesting changes to the campus environment and policies to promote healthier food choices.
Conceptual FW
The study of eating patterns among dormitory college students at SSCR-Manila will use the IPO
(Input-Process-Output) Model as its conceptual framework. According to Management Consulted
(2024), the IPO model breaks a system into three basic categories: inputs, processes, and outputs.
Inputs refer to the resources and efforts introduced at the start, processes are the conversion of
inputs into outputs, and outputs are the results of the system. This model is useful for understanding
systems and streamlining operations, helping to identify inefficiencies and improve resource
allocation. It has broad applications across industries, including social sciences and food studies, and
is effective in improving quality and efficiency in various contexts, including food and hospitality. By
applying the IPO model, this study aims to evaluate how inputs (like food availability and student
behavior) are processed (such as meal choices and decision-making) to ultimately influence outputs
(students' eating patterns and health outcomes).
The Inputs (I) in this study include key factors that influence students' eating patterns, such as the
availability of food options, the academic demands they face, and their lifestyle of living in a
dormitory. These factors significantly shape how students make food choices.
The Process (P) involves data collection through surveys, questionnaires, and interviews to gather
information on students' eating behaviors, the challenges they face, and their openness to healthier
meal options. The data will then be analyzed, and a feasibility study will be conducted to determine
whether the campus cafeteria can offer healthier meals that meet students' needs.
The Outputs (O) will consist of the findings from the study, which will provide valuable insights into
the eating habits of dormitory students. This information will guide recommendations for improving
cafeteria services, introducing healthier meal options, and assessing the demand for such meals.
Additionally, the results will evaluate the potential impact of nutritional education programs in
enhancing students' eating habits and overall health.
Significance
This study is important as it examines the eating patterns of SSCR-Manila students and how these
habits affect their lives. College students often face challenges like busy schedules, tight budgets,
and limited access to healthy food, leading to poor eating choices. The research aims to understand
these patterns and explore the demand for healthier, affordable food options on campus.
The findings can raise awareness among students, encourage healthier eating, and inspire the school
to support wellness programs. It can also guide businesses to offer solutions that meet students'
needs, ultimately improving their health and well-being.
Scope limit
However, the study does not include the development of an investment plan or the operational costs
for selling the healthy meal options. The goal is to assess the impact of culture and environment on
eating habits, and how the school can better support students by offering healthier meal choices to
promote both physical health and academic success.
METHODOLOGY
This chapter outlines the research methods, including the research design, data collection
techniques, sampling methods, research instruments, and statistical treatment of data.
Research Design
To understand the eating patterns of undergraduate students at SSCR-Manila, the researchers will
use a descriptive research design with a mixed-methods approach. Descriptive research helps
observe and document the current state of a phenomenon, providing a comprehensive overview.
Primary data will be collected directly from students through surveys, interviews, or focus groups, as
this offers the most accurate and relevant information for developing tailored solutions.
The mixed-methods approach combines quantitative data (such as numerical data from surveys)
and qualitative data (such as insights from interviews) to provide a well-rounded view of students’
eating patterns and the cultural and environmental factors influencing them. This allows for a deeper
understanding of the problem and supports the development of actionable recommendations.
Commercial Feasibility
This study will assess the commercial feasibility of introducing healthier and affordable meal options
within the SSCR-Manila cafeteria. The aim is to understand whether the proposed initiative can be
financially viable while addressing students’ dietary needs. The feasibility study will evaluate key
aspects such as the operational, financial, and environmental factors affecting the introduction of
healthier food choices. The goal is to ensure that the initiative can improve students' health and
academic performance while fitting within the school's policies and regulations.
Financial Plan and Budget
To implement healthier food options, SSCR-Manila will need to invest in the following:
1. Initial Investments:
o Sourcing Quality Ingredients: Higher-quality, nutritious ingredients may have a higher
initial cost but are essential for healthy meals.
o Cafeteria Renovations: A redesign of the cafeteria to accommodate healthier options
and improve food presentation.
o Staff Training: Educating staff on preparing balanced meals and managing the new menu
effectively.
2. Ongoing Operational Costs:
o Ingredients Procurement: Continuous purchase of fresh and nutritious ingredients.
o Labor Costs: Additional costs for staff managing the new meal offerings.
o Marketing and Promotion: Budget for campaigns to raise awareness of healthier meal
options.
Cost-Benefit Analysis
Short-Term Costs: The primary costs include cafeteria renovations, sourcing high-quality
ingredients, and staff training.
Long-Term Impact: Healthier meals could lead to improved student health and academic
performance, potentially reducing healthcare costs and increasing retention rates.
Potential Funding Sources
Strategic Partnerships: Collaboration with local suppliers or wellness-focused companies can
help offset costs and increase the availability of healthy ingredients.
Sponsorships: Partnering with organizations promoting student wellness can provide funding
and sponsorship for the initiative.
Strategic Marketing and Demand Creation
To ensure the success of the healthier meal offerings, effective marketing strategies will be
implemented to generate demand and inform students about the benefits of balanced eating. These
strategies include:
Student Awareness Campaigns: Use posters, social media, and campus events to inform
students about the new meal options.
Incentives for Healthy Eating: Offer rewards or discounts to students who regularly choose
healthier meals.
Engagement with Students: Gather feedback from students to ensure meal offerings align with
their preferences and cultural tastes.
Sampling Design
The study will use cluster sampling to select participants from the undergraduate students at SSCR-
Manila who reside in dormitories. Cluster sampling is ideal for large, dispersed populations (Simkus,
2023). The population will be divided into clusters, such as students from different academic
programs or year levels, and dormitory residents will be selected from these clusters randomly. This
method ensures a representative sample and reduces bias, making it more manageable and cost-
effective. By focusing on specific clusters, the study can draw meaningful conclusions about the
eating patterns of dormitory students while maintaining statistical validity.
Instrumentation
The researchers will use surveys, interviews, and questionnaires to gather data. Questionnaires will
contain both closed-ended (e.g., multiple-choice) and open-ended questions, designed to gather
specific information about students' eating patterns. Surveys will be distributed online or via paper
forms. Interviews will involve direct interaction with participants, using a fixed set of questions.
To ensure accuracy, the researchers will attach a consent letter and inform participants about the
study’s purpose and data usage. A pilot study will be conducted to test the instruments for clarity
and consistency. The instruments will also be reviewed by industry professionals before finalizing the
data collection process.
Data Gathering Procedure
The research team prepared a letter of request to conduct the study at San Sebastian College
Recoletos - Manila. They developed and validated a questionnaire checklist, which was then
distributed to respondents. The questionnaire will be distributed through surveys, either online or
in-person, based on the school’s schedule. Additionally, one-on-one interviews will be conducted,
allowing the researchers to apply a mixed-method approach for a comprehensive understanding of
the cultural and environmental factors influencing students' eating patterns.
Using the cluster sampling method, the researchers will define the population and determine the
sample size. This method is chosen to best capture a diverse representation of students. After
collecting the completed questionnaires, the data will be tallied, and a statistician will be consulted
to determine the appropriate statistical tools for analysis. The researchers will then draw conclusions
and provide recommendations based on the data collected.
Data Analysis
This study will employ a mixed-methods data analysis approach, combining both quantitative and
qualitative techniques to provide a comprehensive understanding of students’ eating habits and the
demand for healthier food options.
Quantitative Data Analysis
The quantitative data from surveys and questionnaires will be analyzed using statistical methods:
Descriptive Statistics will summarize the data, including measures of central tendency (mean,
median, mode) and measures of variability (standard deviation, range). This will help describe
participants' eating habits, satisfaction with cafeteria food, frequency of consumption, and
awareness of nutrition.
Inferential Statistics will test hypotheses and make generalizations from the sample data to the
larger population. Techniques include:
o Chi-Square Test: To analyze relationships between categorical variables, such as eating
habits and academic performance.
o T-tests/ANOVA: To compare means between groups, such as comparing academic
performance among students eating healthier meals versus less healthy ones.
o Correlation Analysis: To examine relationships between students' nutrition and their
academic performance, such as the frequency of healthy eating and grades.
Both descriptive and inferential statistics will be used together to analyze patterns and trends in the
data.
Qualitative Data Analysis
Qualitative data from interviews and open-ended survey questions will be analyzed using two main
techniques:
Thematic Analysis: This technique will identify patterns and themes related to cultural and
environmental influences on students’ eating habits. The steps in thematic analysis are:
1. Familiarization: Reading through the data multiple times to immerse in it.
2. Initial Coding: Identifying significant portions of text related to the research question.
3. Theme Identification: Grouping similar codes into broader themes (e.g., cultural
influences, cafeteria perceptions, barriers to healthy eating).
4. Reviewing Themes: Refining themes for clarity and consistency.
Content Analysis: This quantitative approach will count the frequency of specific words or
themes in the data, such as terms like "convenience," "healthy," or "taste." This can provide
insights into the most common factors influencing students' food choices.
