Food Habits and Preferences of Senior High School Students of Zone II, Division of Zambales

AUTHOR(S)

KRISHA CAMUS, EdD

ABSTRACT

——The study aimed to determine and identify the food habits and food preferences of the senior high students of Zone II, Division of Zambales. The researcher utilized the descriptive research design with questionnaire as the main instrument in gathering data supplemented by unstructured interview from 361 respondents who were randomly selected. It determined the profile of the respondents as to their age, sex, grade level, daily allowance, food allowance, highest educational attainment, occupation of parents, and religion. It also included to determine the food preference of students during breakfast, lunch and snacks. Majority of the female Grade 12 respondents were Roman Catholics, whose parents were high school graduate with meager income and the students have small amount of daily and food allowances. The student-respondents assessed that they eat their meals regularly on time, prefer frying as the way of cooking the food and they prefer to dine at home. There is significant difference on the assessment of the respondents towards their food preference for breakfast and morning and afternoon snacks. There is significant difference on the assessment of the respondents towards foods preferences for their lunch. Based on the summary of the investigations conducted and the conclusions arrived at, the researcher have offered the following recommendations as the school canteen should provide cheap and affordable but nutritious viand especially for the students; canteen operators are encouraged to prepare a balance menu that are preferred by the students; school policy on canteen management must be strictly implemented; parents who prepare the foods for their children are encouraged to complete in food nutrients for balance food. Prepare fruit juices for their children rather than buying soft drinks and other cola drinks; parents should monitor, check and ensure their children will not skip breakfast and lunch to avoid severe health problems; the family members are encouraged to learn healthy life style and refrain from cooking using too much oil that may cause high cholesterol level in their system and future researchers may conduct a follow-up and similar study that is more in-depth in other schools in order to validate the findings obtained in the study. Keywords — Viable Canteen Management, Value for Money, Perspective, Food Preferences, Food habits, Menu frequency, Cooking preparation, Food portion or Size, Food presentation, Food Characteristics