FOOD BEHAVIOR OF BACHELOR IN TECHNOLOGY AND LIVELIHOOD

EDUCATION STUDENTS IN UNIVERSITY OF RIZAL

SYSTEM-MORONG SCHOOL YEAR 2020-2021

A Thesis

Presented to

the Faculty of College of Education University of Rizal System

Morong, Rizal

In Partial Fulfillment of the Requirements for the Degree

Bachelor of Technology and Livelihood Education

Major in Home Economics

ELLA JOY S. BALINAN

CYNTHIA F. CAGATIN
MA. ROSALINDA F. MARQUEZ
LIEZETH O. MESA
CHANELLE TRINITY O. TAYOR
KAYE CAMILLE B. WAGE

July 2021
 APPROVAL SHEET

This study entitled FOOD BEHAVIOR OF BACHELOR IN TECHNOLOGY

AND LIVELIHOOD EDUCATION STUDENTS IN UNIVERSITY OF RIZAL

SYSTEM-MORONG SCHOOL YEAR 2020-2021 prepared and submitted in partial

fulfillment of the requirements for the degree Bachelor of Technology and

Livelihood Education major in Home Economics by CHANELLE TRINITY O.

TAYOR, MA. ROSALINDA F. MARQUEZ, LIEZETH O. MESA, CYNTHIA F.

CAGATIN, KAYE CAMILLE B. WAGE, ELLA JOY S. BALINAN, is hereby

recommended for approval.

June 2021 EDERLINDA B. ESQUIBEL, Ph.D

Adviser

Approved in partial fulfilment of the requirements for the degree Bachelor in

Technology and Livelihood Education major in Home Economics by the Oral

Examination Committee.

JENISUS O. DEJARLO, Ph.D. ZENAIDA S. ANGELES,MAEd

Member Member

ROSA F. PORTILLO, Ed.D

Chairman

Accepted in partial fulfillment of the requirements for the degree Bachelor

of Technology and Livelihood Education major in Home Economics.

ROMMEL R. CASTRO, Ph.D.

DATE Dean, College of Education

ii
 ACKNOWLEDGEMENT

The completion of this research would not be possible without the help of

these supportive and kind-hearted people:

Dr. ROMMEL R. CASTRO, Dean College of Education, for allowing the

researchers to conduct a challenging yet effective and useful research study.

Dr. EDERLINDA B. ESQUIBEL, their research adviser, for the motivation

she gave that made the researchers work at their best as a team;

Dr. JENISUS O. DEJARLO, their statistician, for lending his helping hand

to students who experienced a hard time in conducting the study specifically in

statement of the problem and computation of data;

Prof. JOJIMAR S. JULIAN, their research instructor, for sharing sources or

materials that will help the researchers to be guided in accomplishing every

chapter;

Dr. ROSA F. PORTILLO, their panel chairman, for giving her full support

and guidance to the researchers throughout the study and reminding them to not

get stressed;

Prof. ZENAIDA S. ANGELES, their critic reader, for patiently checking and

correcting the grammar and punctuations in the manuscript;

Dr. MARITES M. RIO, Vice-President for Research Development,

Extension and Production, for giving tips and sharing her knowledge on what a

good and effective research paper should possess;

iii
 Dr. LEO C. RIO, URS Intellectual Property Office Head, for sharing his time

and effort to help his students understand what to do in every part of the research

paper;

And, to Almighty GOD, who is always there to give strength, protection,

healthy mind and body before, during and after conducting the study.

-The Researchers

iv
 DEDICATION

The researchers wholeheartedly dedicate this piece of work to their

loving and supportive family, trusted friends and every person who

gave motivation and inspirations to persevere and work harder

amidst the pandemic.

To our professors who gave us their full support and uplifted our

spirits althroughout.

Most of all, to our Almighty God who gave us strength, wisdom,

and guidance. We offer all of these to Him.

Ella | Cynthia | Liezeth | Rosalinda

|Chanelle | Kaye

v
 ABSTRACT

TITLE: FOOD BEHAVIOR OF BACHELOR IN TECHNOLOGY AND LIVELIHOOD

EDUCATION STUDENTS IN UNIVERSITY OF RIZAL SYSTEM MORONG
SCHOOL YEAR 2020-2021

AUTHORS: Ellajoy S. Balinan

Cynthia F. Cagatin
Ma. Rosalinda F. Marquez
Liezeth O. Mesa
Chanelle Trinity O. Tayor
Kaye Camille B. Wage

COURSE: Bachelor of Technology and Livelihood Education

TYPE OF DOCUMENT: Undergraduate Thesis

NUMBER OF PAGES: 65 pages

NAME OF INSTITUTION: University of Rizal System

EXECUTIVE SUMMARY:

The study aimed to determine the food behavior of Bachelor in Technology

and Livelihood Education Students in University of Rizal System Morong during

pandemic. Specifically, this determined Technology Livelihood Education

students’ awareness about the importance of food in our body and know the proper

eating behavior. This study was also conducted to determine the students

consciousness in terms of food appearance, appetite, body condition, food choice,

food preparation, food preferences, food availability and their eating behavior.

This study was conducted during the Academic Year 2020-2021 at the

University of Rizal System, Morong Campus. This study utilized one hundred two

(102) respondents currently taking up Bachelor of Technology and Livelihood

vi
Education major in Home Economics. The number of respondents was provided

by taking 70% of each section from First year to Third year students taking up

Bachelor in Technology and Livelihood Education major in Home Economics as

the respondents.

Validated researcher-made questionnaire checklist was used to determine

how the respondents adjust their food behavior during pandemic.

The respondents believed that the food appearance, appetite, body

condition, food choice, food preparation, food preferences, food availability and

their eating behavior were very much affected during the pandemic. Based from

the result, the criterion content stated that students are preferred to eat familiar

food got the highest mean. However, “Try to eat exotic food” got the lowest mean

and obtained a slight impact in the food behavior of the Bachelor in Technology

and Livelihood Education students.

In the presence of COVID19 pandemic, the researchers have run into the

problem concerning food behavior of Bachelor in Technology and Livelihood

Education students in University of Rizal System Morong. Currently, the main

challenge is assessing the students’ situation and the awareness on the students’

various coping mechanisms regarding food behavior.

Respondents’ food behavior were affected by the pandemic, but the

students were able to cope with the problems and difficulties related to this. The

researchers determined respondents’ coping mechanism with regards to food

behavior including the enhancement of their creativity with food, frequently

vii
consuming of canned goods and foods from fastfood chains for convenience, and

eating more than thrice a day.

The researchers strive to encourage school administrators to be part of the

future plans. Moreover, the researchers conducted this study as an initial step for

other researchers to propose a project with regards to improving the food behavior

of Bachelor in Technology and Livelihood Education students in University of Rizal

System Morong.

viii
 TABLE OF CONTENTS

Page

TITLE……………………………………………………………….......................................... i

APPROVAL SHEET ................................................................................................... iii

ACKNOWLEDGEMENT ............................................................................................. iii

DEDICATION ................................................................................................................ v

EXECUTIVE SUMMARY ............................................................................................ vi

TABLE OF CONTENTS.................................................................................................ix

LIST OF TABLES…………………............……................................………………..........xi

LIST OF FIGURES……....…..........................................................................................xii

Chapter
1 INTRODUCTION
Background of the Study……………………………….…....................2
Theoretical Framework……………………………………....................3
Conceptual Framework………………………………...........................4
Statement of the Problem…………………....………….......................5
Assumption………………………………………………........................6
Scope and Limitation of the Study...………...………..........................6
Significance of the Study………………………………….....................7
Definition of Terms……………………………………….......................8

2 RESEARCH METHODOLOGY

Research Design…………………………………....……….................11
Setting of the Study………………………………....…........................11
Subject of the Study..................………...……………........................12
Sources of the Study…………….......................................................13
Procedure of the Study……………....................................................13

ix
 Statistical Treatment……………………............................................14

3 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Food Apearance………………..........................................................16
Appetite………………………………...................................…...........18
Body Condition………………….........................................................19
Food Choice………...........................................................................21
Food Preparation…………………………....…...................................22
Food Preference...................…………...............................................24
Food Availability……………………....................................................25
Eating Behavior……………………….................................................26
Grand Table.......……….....................................................................28

Coping Mechanism……….................................................................29

4 SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS

Summary of Findings……………………………….............................32
Conclusion.......…………………………………………........................33

Recommendations..........................……………...………..................33

BIBLIOGRAPHY…….......…………………………………………................34

APPENDICES ………………………………….…………………......….........37
Gantt Chart of Activities………………..……………….......................38
Letter for Adviser..................………………………............................39
Letter for Respondents.......................……………….........................40
Certificate of Content Validation.........................................................41
Questionnaire Checklist…………......................................................42
Pictorial Report……........……………………......................................46

CURRICULUM VITAE…………….....……....................................................48

x
 LIST OF TABLES
Table Page

1 Food Behaviors of Bachelor in Technology and Livelihood

Education Students in University of Rizal System-Morong
School Year 2020-2021 as Evaluated by the Respondents
in terms of Food Appearance...............................................................16

2 Food Behaviors of Bachelor in Technology and Livelihood

Education Students in University of Rizal System-Morong
School Year 2020-2021 as Evaluated by the Respondents
in terms of Appetite..............................................................................18
3 Food Behaviors of Bachelor in Technology and Livelihood
Education Students in University of Rizal System-Morong
School Year 2020-2021 as Evaluated by the Respondents
in terms of Body Condition..................................................................19
4 Food Behaviors of Bachelor in Technology and Livelihood
Education Students in University of Rizal System-Morong
School Year 2020-2021 as Evaluated by the Respondents
in terms of Food Choice.......................................................................21
5 Food Behaviors of Bachelor in Technology and Livelihood
Education Students in University of Rizal System-Morong
School Year 2020-2021 As Evaluated by the Respondents
in terms of Food Preparation………………………................................22
6 Food Behaviors of Bachelor in Technology and Livelihood
Education Students in University of Rizal System-Morong
School Year 2020-2021 As Evaluated by the Respondents
in terms of Food Preference………....................……………….............24
7 Food Behaviors of Bachelor in Technology and Livelihood
Education Students in University of Rizal System-Morong
School Year 2020-2021 As Evaluated by the Respondents
in terms of Food Availability..................................................................25
8 Food Behaviors of Bachelor in Technology and Livelihood
Education Students in University of Rizal System-Morong
School Year 2020-2021 As Evaluated by the Respondents
in terms of Eating Behavior.…………………….....................................26
9 Composite Table of Food Behaviors of Bachelor in
Technology and Livelihood Education Students in University
of Rizal System-Morong School Year 2020-2021.................................28

xi
 LIST OF FIGURES
Figure Page
1 Conceptual Framework…………………………………................................5

xii
 CHAPTER 1

INTRODUCTION

Food serves as the fuel of the body. It gives enough nutrition needed to be

able to become strong and far from serious diseases. Man’s behavior towards food

are depending on different factors such as food appearance, food preference, food

availability, appetite, and food choice.

The presentation of food is one of the great aspect to consider on buying

food to eat. Remember that people choose what they found interesting and looks

mouthwatering. Also, they eat based on their standards. It is convenient to prepare

a recipe where the ingredients are easy to find. If the food is good, they tend to eat

a lot like there is no tomorrow. In addition, people are fans of food that are proven

and tested by themselves. Food behavior or the way how people act toward food

is being affected by the pandemic caused by Covid19. There are lots of food in the

market but it’s hard to go out to buy something to consume. Delivery is one of few

choices but people nowadays are getting vigilant on who to interact because they

do not want to have the same deadly virus. Most of them are lucky to have a

backyard where they used to plant vegetables and fruits. Because of it, it is very

easy for them to survive even without buying outside their community. A lot of

people are cautious on what food to intake because as they know that this

pandemic is suspected to be caused by a bat eaten by some citizens in Wuhan

China. The COVID-19 pandemic has a great impact on the eating habits, dietary

intake, and purchasing behaviors of students. At this critical moment, there is an

urgent need to identify the eating habits of school students, during the lockdown
period. Therefore, these study aims to identify the influence of COVID-19 on food

Behaviors among students in the University of Rizal System.

The researchers believed that there is importance to know one's food

behaviors. It can help students get better understanding of what they eat, and why

they eat particular food. Since the COVID-19 infection is new and there are people

who are not fully vaccinated and not knowing how long it will last, there is a need

for data and information to assess its impacts on food consumption patterns.

Therefore, the purpose of this study is to provide information about the immediate

effects of the COVID-19 outbreak in the food Behavior of the students with regards

to different aspect and to summarize the measures taken and coping mechanism

to minimize these effects.

Background of the Study

On December 12th 2019, An new coronavirus (SARS-COV2) emerged in

Wuhan, China, sparking a pandemic of acute respiratory syndrome in human

called Covid-19 (Renzo et. al, 2020). This deadly virus affects not only those

businesses, industries and institutions but also it impacts everyone’s life. Their

daily lifestyle and even on how they act towards food undergo the process of

change.

Eating a healthy diet is very important during the COVID-19 pandemic.

What is being eaten and drank affect the body’s ability to prevent, fight and recover

from infection (World Health Organization, 2021). That is why there is no reason

to judge people who are meticulous on how, what, when and where to eat and who

2
to spend time to be with while having some breakfast, lunch or dinner. People eat

based on their standards on food and this must be respected. Whatever behavior

they have towards food especially during this tragic times may positively or

negatively affect them and their precious health.

Since pandemics come unannounced, forcing individuals to change certain

behaviors instantly, it is of great value to document the change in dietary habits

during the COVID-19 pandemic. This study sought to better understand students

after enforcing the lockdown policies and shed light on healthier and safer food

options especially during quarantine in pandemics.

Theoretical Framework

This study was timely crisis that change people life into the stressful

situation that relevant to the food behavior.

This Corona Virus (COVID 19) was detected on November 17, 2019 in

Wuhan a city in the Hubei province in China caused by the novel severe acute

respiratory syndrome coronavirus 2 (SARS-CoV2) was first identified. The World

Health Organization (WHO) declared COVID-19 as a pandemic on March 12,

2020, after the disease spread in several countries. As a result, a third of the world

population adopted the lockdown strategy to face the propagation of the virus and

limit the catastrophic effect of its contagious spread,

Consumer food shopping behaviors have undergone significant changes

since the outbreak of the novel coronavirus (COVID-19) in early 2020. The

3
imminent threat of COVID-19 that overwhelmed cities and neighborhoods

encouraged panicked shopping behaviors that resulted in stock-outs and

purchasing limits on many food items (Schneeweiss & Murtaugh, 2020). This

pandemic was a nightmares to lives but it give us the opportunity to be more

responsible and wise to deeper understand consumers' food consumption patterns

that may provide key insights useful for food retailers and food manufacturers who

must quickly adapt to a constantly changing environment. Everyone must also find

ways to be creative and this is the time to discipline one self because the

significance of the coronavirus pandemic is fundamental aspects of consumers'

spending behavior in the face of uncertainty and risk.

Conceptual Framework

The conceptual model was based from the theory presented, showing the

different classification of variable which are dependent and independent variables.

The conceptual framework are consisted of two frames. The first shows the

independent variables (IV) while the second one is the dependent variable (DV).

The independent variables such as food appearance, food choice, food

preparation, food preference, food availability, appetite, body condition, and eating

behaviors are those aspects affecting the other variable.

The dependent variable reflects the food behavior and coping mechanisms

of Bachelor in Technology and Livelihood Education students in University of Rizal

System Morong, School Year 2020-2021.

The line shows how independent and dependent variables are interconnected.

4
 Food Behavior of Bachelor in

Technology and Livelihood

students in terms of:

 Food Appearance

 Appetite Food Behavior and Coping

Mechanisms of Bachelor in
 Body Condition Technology and Livelihood
students in University of Rizal
 Food Choice System Morong SY 2020-2021
determined
 Food Preparation

 Food Preference

 Food Availability

 Eating Behavior

Figure 1

Conceptual Model Showing the Food Behavior of Bachelor in Technology

and Livelihood Education students in University of Rizal
System Morong SY 2020-2021

Statement of The Problem

The study aimed to describe the food behavior of Bachelor in Technology

and Livelihood students in University of Rizal System Morong School Year 2020-

2021.

5
 Specifically, it sought to answer the following problems:

1 What is the food behavior of Bachelor in Technology and Livelihood Education

students in University of Rizal System Morong School Year 2020-2021 in terms

of:

1.1 Food Appearance;

1.2 Appetite;

1.3 Body Condition;

1.4 Food Choice;

1.5 Food Preparation;

1.6 Food Preference;

1.7 Food Availability; and

1.8 Eating Behaviors

2 What are the coping mechanisms of the Bachelor in Technology and Livelihood

Education students in University of Rizal System Morong School Year 2020-

2021 regarding their food behavior?

Assumptions

1. The food choices, preferences, and other aspects of food behavior of

Bachelor in Technology and Livelihood Education students are affected by

the pandemic.

2. The Bachelor and Technology in Livelihood students can cope and adjust

with the problems and difficulties in managing one’s behavior towards food.

6
Scope and Limitation

This research focused on the Food Behavior of Bachelor in Technology and

This shows how the COVID-19 pandemic affect the food behavior of Bachelor in

Technology and Livelihood Education major in Home Economics (BTLED)

students. It includes the appetite, body condition, food choice , food preparation,

food preference food availability and eating attitudes. The data collection were

conducted to 70% of the population of Bachelor of Technology and Livelihood

Education Major in Home Economics students. This study do not cover other

causes on students' changes in food behaviors aside from the pandemic. Other

effects of pandemic that are not food-related are not within the scope of this study.

Students who do not belong to BTLED and are not Home Economics major were

excluded. The research was be done through the use of questionnaire-checklist

and questions related to their food behaviors, to be answered the form of short

sentences. By this, the researchers found out that the Food Behavior of Bachelor

in Technology and Livelihood Education Students in University of Rizal System

Morong during Pandemic.

Significance of the Study

The study provided understanding to the food behavior of BTLED students

in University of Rizal System Morong in the time of pandemic. The result of the

study gives benefit to the following:

BTLEd students. They are taking different subjects that are related to food

such as food and nutrition, food technology and food preparation. And because

7
they already have a prior knowledge about how important eating nutritious food is,

this study will serve as a force that can lead them to become much more motivated

and take their subjects seriously.

Teachers. They are the most respected professionals and served as second

mother/father to all. They have a heart of true parents which can do anything to

provide what is best for his/her children. In this study, an educator will understand

that their students are experiencing difficulties amidst pandemic specifically in their

food behaviors that affect their health and physique. In addition, this will make them

eager to teach about meal planning and the importance of consuming food which

are nutritious rather than being just delicious.

School Administrators. They are the trusted school officials who act faster

than a speed of light. They know how to make school peaceful and organized. This

study will help them to have an insight on what action to do to those students who

are experiencing a change in their food behavior that somewhat affects their class

performance. It made them think of a program or an orientation that will solve the

problem which leads students to become active in class.

Definition of Terms

For clearer understanding, the following terms have been defined

conceptually and operationally.

Food Behavior. This refers a broad term that encompasses food choice and

motives, feeding practices, dieting, and eating-related problems such as obesity,

eating disorders, and feeding disorders.

8
 Pandemic. It refers epidemic (a sudden outbreak) that becomes very

widespread and affects a whole region, a continent, or the world due to a

susceptible population.

Appearance. It is the state, condition, manner, or style or outward look of a

thing.

Appetite. It refers to a strong desire to satisfy a bodily need, especially The

desire to eat due to hunger or cravings.

Body Condition. It refers the physical situation of a body as a whole.

Coping Mechanism. These are the strategies people often use for

adjustment to a certain situation

Food Availability. It is when all people have sufficient quantities of food

available on a consistent basis.

Food Choice. It describes how people decide what to buy and eat, depend

on their culture, interest, appetite, or the availability of the food.

Food Preference. It describes how are decisions are influenced by things

such as the nature or origin of a food, and moral/religious attitudes, such as

concerns about killing animals.

Food Preparation. It is a broad term, involving all of the steps of raw

ingredients transforming something ready to consume.

9
 NOTES
1

M.D. Gellman, J. Rick Turner (2013 p 39). Retrieved October 10, 2020. Eating

Behavior Encyclopedia of Behavioral Medicine

2

H.L. Meiselman, R. Bell (2003 p 1963-1968) Eating Habits Encyclopedia of

Food Sciences and Nutrition (Second Edition)

3

D. Abadilla, (2020). Retrieved October 20, 2020. Sectors not only survive but

thrived during the pandemic

4

Davis,C. MD, PhD(2021). Retrieved October 21, 2020. Pandemic definition

medicine

10
 CHAPTER 2

RESEARCH METHODOLOGY

Research Design

This study used a descriptive research design. According to Shona Mc

Combes (2019), descriptive research aims to describe situation or phenomenon

accurately and systematically. In addition, it is used to identify characteristics of an

individual, trends, frequencies and categories. The study used descriptive

research survey. To be specific, it utilized qualitative descriptive research. Based

on Pritha Bhandari (2020), it involves collecting and analyzing non-numerical data

that will help to understand concepts, opinions and experiences of an individual on

a certain phenomenon. This type of research is appropriate to the study that is

conducted to seek and to describe the food behavior of Bachelor in Technology

and Livelihood Education students in University of Rizal System Morong during the

pandemic.

Setting of the Study

The study was conducted at University of Rizal System Morong - Rizal,

Philippines during the School Year 2020-2021. The researcher were from the

College of Education taking up Bachelor in Technology and Livelihood Education

major in Home Economics to develop full potential on an empowered, productive

and moral citizenry.

The University of Rizal System has extension campus around province of

Rizal including Angono, Antipolo, Binangonan, Cainta, Cardona, Morong, Pillila,

11
Rodriguez, Taytay and Tanay as the main Campus of the University issued on

June 18, 2002, CHED Resolution No. 411-4004 .

The Republic Act 9157 lapsed into law on August 11, 2001, established as

a State University in the province of Rizal.

Moreover, the researchers decided upon conducting the research in

University of Rizal System Morong – Rizal to further study the food behaviors of

Bachelor in Technology and Livelihood Education students in the College of

Education during pandemic. The university envisions to lead the human resource

development, knowledge, technology generation, and environmental stewardship.

The university’s mission is to nurture and produce upright and competent students,

and empowered community through relevant and sustainable higher professional

and technical instruction, research, extension and production services.

Subject of the Study

In this research, one hundred and two (102) students, composed of male

and female, from Bachelor of Technology and Livelihood Education Major in Home

Economics year of 2020 from University of Rizal System Morong Campus were

selected as respondents in the research process. They filled out the survey papers

given to them that shall serve as the basis for the research. The subject of the

research was drawn from First year to Third year students from Bachelor of

Technology and Livelihood Education major in Home Economics from University

of Rizal System Morong Campus.

12
Sources of Data

In conducting the study, the researchers used various references such as

undergraduate theses, other related studies, books, and internet as their main

sources of data. To determine how COVID-19 pandemic affect the food behavior

of TLE students in University of Rizal System Morong, the researchers formulated

and used questionnaire checklist. The researchers came up with different aspects

such as Food appearance, appetite, body condition, food choice, food preparation,

food preference, food availability and eating behaviors to develop the

questionnaire checklist intended to find out the effects of pandemic on students'

food behaviors. The researchers used a qualitative discussion to gather the coping

mechanisms of the students regarding their food behavior. The said questionnaire

checklist was answered by fourty-eight (48) first year students, thirty (30) second

year students, and twenty-four (24) third year students, with a total of 102 Bachelor

in Technology and Livelihood Education (BTLED) students.

Procedure of the Study

This part dealt with all the process involved in the study. The researchers

made an agreement about the topic. In the beginning, the researchers

conceptualized the problem to study and formulated titles and proposed for

approval. Upon approval of the title defense, was conducted the researchers

started constructing the required chapter starting from Chapter 1 and Chapter 2 by

gathering information and downloaded data through internet. After developing

13
Chapter 1 and Chapter 2, the researchers performed further revisions to enhance

the manuscript.

The researchers prepared questionnaire checklist. It was validated by the

experts in the field. After the validation of the questionnaire, the researchers

administered the questionnaire checklist to the respondents using Google Forms.

After data gathering, the researchers now collected it, tallied, analyzed and

computed the using the appropriate statistical treatment.

The researchers, revised all the chapters and prepared the final draft. After

submitting the final draft to the members of the panel, the researchers undergone

the final defense. From the suggestions and recommendations of the panel

members during the final defense, the researchers made the final revisions,

submitted the copy to the critic reader, finalized the hardbound copy, and

submitted the final research manuscript.

Statistical Treatment

The researchers used the following statistical treatment to answer all the

problems in the study.

To determine the food behavior of Bachelor in Technology and Livelihood

Education students in University of Rizal System Morong SY 2020-2021, mean

was used.

To determine the respondents’ coping mechanism with regards to their food

behavior, qualitative discussion was used.

14
 NOTES
1

I.Pravst, B.P Ing Chang, M M Raats. Retrieved October 21,2020. The Effects of

the COVID-19 Outbreak on Food Supply, Dietary Patterns, Nutrition and Health:

Volume WHO(2020)
2

P. Zou, Di Hou & Meng Li (2020 p 41). Retrieved October 20,2020. The impact

of the COVID19 Pandemic on Firms Christian San Jose (2020)

3

H.L. Meiselman, R. Bell (2003 p 1963-1968) Eating Habits Encyclopedia of

Food Sciences and Nutrition (Second Edition)

4

Rogers, A., Sr Editor (2020) Food, Encyclopedia Britannia

15
 CHAPTER 3

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the results, analysis and interpretation of data relative

to question raised the Food behavior of BTLED students in University of Rizal

System Morong Campus School Year 2020-2021.

Table 1 presents the computed mean of the food behavior of Bachelor in

Technology and Livelihood students in University of Rizal System-Morong as

evaluated by the respondents in terms of Food Appearance.

Table 1

Food Behavior of Bachelor in Technology and Livelihood

Education students in University of Rizal
System- Morong Campus School Year
2020-2021 in terms of
Food Appearance

A. FOOD APPEARANCE Mean VI

1. Eat food that has pleasant texture. 3.42 Very Much

2. Eat food with environment-friendly packaging. 3.76 Very Much

3. Prefer to eat food that looks delicious 3.47 Very Much

4. Always want to eat fancy food 2.50 Slightly

5. Find a way to eat organic food 3.56 Very Much

Overall 3.34 Moderately

16
 It describes that Bachelor in Technology and Livelihood students eat food

with environment-friendly packaging having obtained the highest mean of 3.76 and

verbally intepreted as very much affected. However, “Always want to eat fancy

food” has slight effect on the food behavior of BTLEd students having obtained a

mean of 2.70 mean and verbally interpreted as slightly affected.

The findings showed that the food behavior of BTLEd students in terms of

Food Appearance is moderately affected having obtained an overall mean of 3.34.

Due to COVID 19 the evolution of people’s internet searches, the

characteristics of the most watched YouTube videos, and Tweeted messages

relating to COVID-19 health crisis on people’s interests, opinions, and behavior

towards food was studied. changes in food shopping habits during the lockdown,

motivations behind the changes, and perceived reliability of the information

received from media. Data retrieved showed an evolution from shopping concerns

to the feeling of uncertainty reduction of shopping frequency but no changes in

shopping location. Products purchased with higher frequency were pasta and

vegetables (health motivations), others were purchased to improve their mood

(nuts, cheese, and chocolates). Reduced purchasing was attributed to products

with a short shelf-life (fish, seafood) or because they were unhealthy and

contributed to gained body weight (sugary bakery goods) or mood (desserts). L.

Laguna, S. Fiszman P. Puerta C. Chaya and A. Tárrega Jul (2020).

17
 Table 2 presents the computed mean of the food behavior of Bachelor in

Technology and Livelihood students in University of Rizal System-Morong as

evaluated by the respondents in terms of Appetite.

Table 2

Food Behavior of Bachelor in Technology and Livelihood Education

students in University of Rizal System-Morong Campus
SY 2020-2021 in terms of Appetite

B. APPETITE Mean VI

1. Eat more than thrice a day 3.63 Very Much

2. Prefer to eat more dairy products 2.91 Moderately

3. Always eat vegetables. 3.75 Very Much

4. Intend to eat fruits. 3.75 Very Much

5. Feel like most food taste unpleasant to me 3.63 Very Much

Overall 3.53 Very Much

It describes that Bachelor in Technology and Livelihood students always eat

fruits and vegetables both having obtained the highest mean of 3.75 and verbally

intepreted as very much affected. On the contrary, “Prefer to eat more dairy

products” has moderate effect on the food behavior of BTLEd students having

obtained a mean of 2.91 mean and verbally interpreted as moderately affected.

The findings implied that the food behavior of BTLEd students in terms of

Appetite is very much affected having obtained an overall mean of 3.53.

18
 Corollary to this is the study of Meike et. Al ( 2021 ) which stressed some

people may try to cope through stress-related eating, in which they attempt to

make themselves feel better by eating or drinking when under stress. For

example, during lockdown in Italy, people increased their consumption of

processed “comfort foods,” such as chocolate, chips, and snacks and in some

cases this was due to anxiety about their eating habits during COVID-19.

Table 3 presents the computed mean of the food behavior of Bachelor in

Technology and Livelihood students in University of Rizal System-Morong as

evaluated by the respondents in terms of Body Condition.

Table 3

Food Behavior of Bachelor in Technology and Livelihood Education

Students inUniversity of Rizal System-Morong SY 2020-2021
in terms of Body Condition

C. BODY CONDITION Mean VI

1. Prefer to have a balanced diet 3.21 Moderately

2. Prefer to eat foods needed by my body. 3.72 Very Much

3. I am conscious with my body condition. 3.78 Very Much

4. Become observant with the food I take 3.65 Very Much

5. Intend to check my personal health and encourage 3.72 Very Much

myself to change my lifestyle
Overall 3.62 Very Much

19
 It describes that Bachelor in Technology and Livelihood students are

conscious with their body condition having obtained the highest mean of 3.72 and

verbally intepreted as very much affected. On the other hand, “Prefer to have

balanced diet” has moderate effect on the food behavior of BTLEd students having

obtained a mean of 3.21 mean and verbally interpreted as moderately affected.

The findings showed that the food behavior of BTLEd students in terms of

Body Condition is very much affected having obtained an overall mean of 3.62.

Such consciousness to the body condition of respondents would make them

physically and mentally fit and would boost one’s natural immune system again

Covid-19. Similarly, the study Di Renzo, et. Al (2021) also describe the positive

impact to the respondents of their study. A total of 3533 respondents have been

included in the study, aged between 12 and 86 years (76.1% females). The

perception of weight gain was observed in 48.6% of the population; 3.3% of

smokers decided to quit smoking; a slight increased physical activity has been

reported, especially for bodyweight training, in 38.3% of respondents; the

population group aged 18–30 years resulted in having a higher adherence to the

Mediterranean diet when compared to the younger and the elderly population (p <

0.001; p < 0.001, respectively); 15% of respondents turned to farmers or organic,

purchasing fruits and vegetables, especially in the North and Center of Italy, where

BMI values were lower.

20
 Table 4 presents the computed mean of the effect of Food behavior of

BTLED students in University of Rizal System-Morong during Pandemic as

evaluated by the Respondents in terms of Food Choice.

Table 4
Food Behavior of Bachelor in Technology and Livelihood Education
students in University of Rizal System-Morong Campus
SY 2020-2021 in terms of Food Choice

D. FOOD CHOICE Mean VI

1. become choosier with the foods I eat 2.86 Moderately

2. enjoy eating cooked foods with natural ingredients 4.01 Very Much

3. manage to eat simple yet nutritious food. 4.04 Very Much

4. find ways to prepare inexpensive meals. 3.84 Very Much

5. choose to eat foods from fast food chains 2.33 Slightly

Overall 3.42 Very Much

It describes that Bachelor in Technology and Livelihood students manage

to eat simple yet nutritious food having obtained the highest mean of 4.04 and

verbally intepreted as very much affected. However, “Choose to eat foods from

fastfood chains” has slight effect on the food behavior of BTLEd students having

obtained a mean of 3.21 mean and verbally interpreted as slightly affected.

The findings showed that the food behavior of BTLEd students in terms of

Food Choice is very much affected having obtained an overall mean of 3.42.

21
 Ateneo de Manila University professor Eden Delight Miro, PhD and her

team, who surveyed Filipino households during this time, found that families

employed coping mechanisms to ensure that there is food on the table without

blowing their budget. These included shifting to cheaper rice varieties, avoiding

“luxuries” such as dining out and buying pre-cooked meals, and limiting the kind of

food they buy to those that are extremely necessary and could feed more family

members.(2018)

Table 5 presents the computed mean of the food behavior of Bachelor in

Technology and Livelihood students in University of Rizal System-Morong as

evaluated by the respondents in terms of Food Preparation.

Table 5

Food Behavior of Bachelor in Technology and Livelihood Education

students in University of Rizal System-Morong Campus
SY 2020-2021 in terms of Food Preparation

E. FOOD PREPARATION Mean VI

1. become fond of cooking and preparing food for the 3.86 Very Much
family.
2. prefer to cooked healthy food with no additives 3.62 Very Much

3. become more cautious when it comes to food sanitation. 4.13 Very Much

4. become mindful with the kinds of foods I am going to 4.08 Very Much
prepare.
5. Add artificial ingredients to make it more delicious and 3.36 Moderately
enhance its smell
Overall 3.81 Very Much

22
 It describes that Bachelor in Technology and Livelihood students become

more cautious when it comes to food sanitation having obtained the highest mean

of 4.13 and verbally intepreted as very much affected. On the contrary, “Add

artificial ingredients to make it more delicious and enhance its smell” has moderate

effect on the food behavior of BTLEd students having obtained a mean of 3.36

mean and verbally interpreted as moderately affected.

The findings showed that the food behavior of BTLEd students in terms of

Food Preparation is very much affected having obtained an overall mean of 3.81.

On the first lockdown in Denmark, Germany and Slovenia has 15–42% of

study participants changed their consumption frequency during the pandemic their

food categories with the highest rates of change were frozen food, canned food,

and cake and biscuits; among the food categories with lower rates of change were

bread, alcoholic drinks, and dairy products. People across all three countries

shopped less frequently during lockdown and there was an overall reduction in

the consumption of fresh foods, but an increase in the consumption of food with a

longer shelf life in Denmark and Germany.

Table 6 presents the computed mean of the effect of Food behavior of BTLED

students in University of Rizal System-Morong as evaluated by the Respondents

in terms of Food Preference.

23
 Table 6

Food Behavior of Bachelor in Technology and Livelihood Education

students in University of Rizal System-Morong Campus
SY 2020-2021 in terms of Food Preference

F. FOOD PREFERENCE Mean VI

1. Tried to eat exotic food 1.99 Slightly

2. tend to create or develop a recipe with the available 3.93 Very Much
ingredients at home.
3. tried to eat food I dislike. 2.96 Moderately

4. crave for foods I see on social media. 3.63 Very Much

5. Prefer to eat food I am familiar with 4.16 Very Much

Overall 3.33 Moderately

It describes that Bachelor in Technology and Livelihood students become

more cautious when it comes to food sanitation having obtained the highest mean

of 4.13 and verbally intepreted as very much affected. On the contrary, “Add

artificial ingredients to make it more delicious and enhance its smell” has moderate

effect on the food behavior of BTLEd students having obtained a mean of 3.36

mean and verbally interpreted as moderately affected.

Evidently, respondents prefer food which are common to them due

familiarity, availability of ingredient at home and seen on social media. On the

contrary, even during this pandemic respondent do not prefer food that are exotic

and they dislike. Interestingly, Laguna, et. Al (2020) the study, has underscored

24
the Worldwide popularity of Google searches containing terms related to COVID-

19 and terms related to food during the first months of 2020.

The findings interpreted that the food behavior of BTLEd students in terms

of Food Preference is moderately affected having obtained an overall mean of

3.33.

Table 7 presents the computed mean of the effect of Food behavior of the

BTLEd students in University of Rizal System-Morong as evaluated by the

Respondents in terms of Food Availability.

Table 7

Food Behavior of Bachelor in Technology and Livelihood Education Students in

University of Rizal System-Morong Campus During Pandemic in terms of
Food Availability

G. FOOD AVAILABILITY Mean VI

1 Meat 3.96 Very Much

2 Fruit and Vegetables 4.02 Very Much

3. Processed Foods (noodles, cams etc.) 3.93 Very Much

4 Fish 3.75 Very Much

5 Dairy Products 3.50 Very Much

Overall 3.83 Very Much

It describes that fruits and vegetables are the most accesible foods due to

its availability having obtained the highest mean of 4.02 and verbally intepreted as

25
very much affected. However, dairy products are the least accessible having

obtained a mean of 3.50 which is still verbally interpreted as very much affected.

The findings interpreted that the food behavior of BTLEd students in terms

of Food Availability is very much affected having obtained an overall mean of 3.83.

This impact of Covid-19 on the food availability is akin to the study of Mialki,

K. et. al (2021) where data show that 24.8% of the students experienced food

insecurity prior to the pandemic, and that 38.0% of students experienced a change

in food security after the onset of the pandemic.

Table 8 presents the computed mean of the effect of Food behavior of

BTLED students in University of Rizal System-Morong as evaluated by the

Respondents in terms of Eating Behaviors.

Table 8

Food Behavior of Bachelor in Technology and Livelihood Education

Students in University of Rizal System-Morong Campus
SY 2020-2021 in terms of Eating Behaviors

H. EATING BEHAVIORS Mean VI

1 Cultural 3.54 Very Much

2 Social 3.93 Very Much

3 Economic 4.05 Very Much

4 Psychological 3.95 Very Much

Overall 3.87 Very Much

26
 It describes that Bachelor in Technology and Livelihood students economic

aspect has the most impact on food behavior of BTLEd students having obtained

the highest mean of 4.05 and verbally intepreted as very much affected. On the

other hand, cultural aspect has the least impact on food behavior of the

respondents having obtained a mean of 3.54 mean and verbally interpreted as

very much affected, as well.

Such impact on eating behavior is also depicted in the study of Di Renzo

(2020) where a survey was conducted online during social isolation, from 24 April

to 18 May 2020, among the Italian population. A total of 602 interviewees were

included in the data analysis. A high percentage of respondents experienced a

depressed mood, anxious feelings, hypochondria and insomnia (61.3%, 70.4%,

46.2% and 52.2%). Almost half of the respondents felt anxious due to the fact of

their eating habits, consumed comfort food and were inclined to increase food

intake to feel better.

The findings interpreted that the food behavior of BTLEd students in terms

of Eating Behaviors is very much affected having obtained an overall mean of 3.87.

Table 9 presents the overall computed mean of the effect of Food behavior

of BTLED students in University of Rizal System-Morong SY 2020-2021 as

evaluated by the Respondents in terms of Food Appearance, Appetite, Body

Condition, Food Choice, Food Preparation, Food Preference, Food Availability and

Eating Behaviors.

27
 Table 9

Grand Table on the Food Behavior of Bachelor in Technology and

Livelihood Education Students in University of Rizal
System-Morong Campus SY 2020-2021

Aspects Mean VI

1. Food Appearance 3.34 Moderate

2. Appetite 3.53 Very Much

3. Body Condition 3.55 Very Much

4. Food Choice 3.42 Very Much

5. Food Preparation 3.82 Very Much

6. Food Preference 3.11 Moderate

7. Food Availability 3.85 Very Much

8. Eating Behaviors 3.87 Very Much

Overall 3.56 Very Much

The table shows that “Eating Behaviors” obtained the highestmean of

3.87and verbally interpreted as very much affected. On the other hand, “food

Preference” obtained the lowest mean of 3.11 and verbally interpreted as

moderately affected.

The table reflects that the food behavior of the respondents are very much

affected having obtained an overall mean of 3.56.

Cross-national survey-based study of China and United States in 2021

examined how COVID19 impacted food-centric matters in Chinese and United

28
States householdsduring the stay-at-home directives. According to the study,

household food insecurity worsened, with large increases in people worrying about

food shortage. Collective grocery shopping experience indicated that the functional

stability of food supply systems remained steady. The study offers insights into

future food patterns and sheds light on long-term questions for additional research

about how people make decisions and food behavioral changes at times of crisis.

Coping mechanisms of Bachelor in Technology and Livelihood Education

students in University of Rizal System Morong School Year

2020-2021 regarding their food behavior

In terms of the coping mechanisms of the students regarding their food

behavior during pandemic, the findings show that students have their own various

ways to cope up with the current situation. Findings suggest that one of the most

important coping mechanism is creativity in food. As people adjust to home

confinement, their confidence in kitchen to learn more about cooking food helps

them eat healthier. However, in response to the stressful and fearful situation some

students build a negative coping mechanism regarding their food behavior. Results

show that a lot of them find it difficult to buy foods in daily basis due to the

increasing number of job losses and limited food stocks and high priced food that

have been experienced by some of the family members of students.

29
 To cope with it, they chose to consume unhealthy foods often such as

canned goods or most of the time they just don't eat at the right time. Moreover,

survey also found that outside their respective homes, students more frequently

order through takeouts and deliveries from different fast-food and restaurants, and

eat it at home to relax. In addition, 6 students answered that they prefer to eat

more than thrice a day. As students response, they use food as a coping

mechanism to deal with such feeling as stress. Lastly, 16 out of 102 respondents

did not describe their coping mechanism regarding food behavior during pandemic.

Frontiers in Sustainable Food Systems (2021) reported increased in use of

food, families spending more time cooking and eating together, and more prudent

use of food with less waste amid pandemic. Food purchasing patterns shifted from

frequent trips to the store to dramatic increases in online ordering. It was also

reported that based from the survey respondents, there are clinically significant

weight gains of >4.5 kilograms.

30
 NOTES

A. Fildes, K.M Mallian, L. Cooke, C. HM Van Jaarsveld, C.H Lewelly & L.

Daniels (2015 p 116). Retrieved October 10, 2020. The relationship between

appetite and food preferences in British and Australian.

2

C. N Sadowski & J.I Haines (2020 Vol 12). Retrieved October 12, 2020. The

impact of COVID19 on Health Behavior, stress, financial and food security among

middle to high income Canadian families with young children

3

I.Pravst, B.P Ing Chang, M M Raats. Retrieved October 21,2020. The Effects

of the COVID-19 Outbreak on Food Supply, Dietary Patterns, Nutrition and Health:

Volume WHO(2020)
4

P. Zou, Di Hou & Meng Li (2020 p 41). Retrieved October 20,2020. The impact

of the COVID19 Pandemic on Firms Christian San Jose (2020)

5

Z. Dou, D. Stefanovski, D. Galligan, M. Lindem, P. Rozin, T. Chen & A. Chao.

Retrieved October 4, 2021. Household Food Dynamics and Food System

resilience amid the COVID19 pandemic: A cross-national comparison of China and

the United States (2021)

31
 CHAPTER 4

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of findings, conclusion drawn and

recommendation offered.

Summary of Findings

Based on the analysis of data and the obtained result, the salient findings

of the study were summarized as follows:

1. On the Food Behavior of Bachelor in Technology and Livelihood Education

students of University of Rizal System Morong School Year 2020-2021

1.1 With respect to various aspect of food behavior, the findingd show that

it affects Bachelor in Technology Livelihood Education students’ food

behavior during pandemic in terms of food appearence, appetite, body

condition, food choice, food preparation, food preference, food availability,

and eating behavior having obtained an overall mean of 3.56.

2. On the Respondents’ Coping Mechanism with regards to their Food Behavior

2.2 The findings show that Bachelor in Technology and Livelihood students

have various coping mechanisms regarding their food behavior during

pandemic such as creativity in food, consuming canned goods for

convenience, frequent eating in fastfood chains, and stress-eating.

32
Conclusion

Based on the findings, the following conclusions were hereby drawn:

1. It is concluded that the food behavior of Bachelor in Technology and

Livelihood Education students are affected by the pandemic.

2. It implied that Bachelor in Technology and Livelihood Education

students can cope with the problems and difficulties related to food

behavior.

Recommendations

Based on the summary of findings, the following recommendation were

formulated:

1. Promote a project to improve the food behavior of Bachelor in

Technology and Livelihood Education students

2. Conduct an orientation wherein school administrators may invite

nutritionist and chef as guest speakers to let students know how important

eating and preparing healthy foods is while staying at home.

33
BIBLIOGRAPHY

34
 BIBLIOGRAPHY

A. Book

M.D. Gellman, J. Rick Turner (2013 p 39). Retrieved October 10, 2020. Eating

Behavior Encyclopedia of Behavioral Medicine

H.L. Meiselman, R. Bell (2003 p 1963-1968) Eating Habits Encyclopedia of Food

Sciences and Nutrition (Second Edition)

Rogers, A., Sr Editor (2020) Food, Encyclopedia Britannia

B. Journal

A. Fildes, K.M Mallian, L. Cooke, C. HM Van Jaarsveld, C.H Lewelly & L. Daniels

(2015 p 116). Retrieved October 10, 2020. The relationship between appetite

and food preferences in British and Australian.

G. B Gregorio & R.C Ancoy (2020 Vol 17). Retrieved October 12,2020. COVID19

Agriculture Food System.

C. N Sadowski & J.I Haines (2020 Vol 12). Retrieved October 12, 2020. The impact

of COVID19 on Health Behavior, stress, financial and food security among

middle to high income Canadian families with young children

C. Published Material

Abadilla, D. (2020). Retrieved October 20, 2020. Sectors not only survive but

thrived during the pandemic

P. Zou, Di Hou & Meng Li (2020 p 41). Retrieved October 20,2020. The impact of

the COVID19 Pandemic on Firms Christian San Jose (2020)

35
 D. Unpublished

I.Pravst, B.P Ing Chang, M M Raats. Retrieved October 21,2020. The Effects of

the COVID-19 Outbreak on Food Supply, Dietary Patterns, Nutrition and

Health: Volume WHO(2020)

Davis,C. MD, PhD(2021). Retrieved October 21, 2020. Pandemic definition

Medicine

Z. Dou, D. Stefanovski, D. Galligan, M. Lindem, P. Rozin, T. Chen & A. Chao.

Retrieved October 4, 2021. Household Food Dynamics and Food System

resilience amid the COVID19 pandemic: A cross-national comparison of

China and the United States (2021)

36
APPENDICES

37
 APPENDIX A
Gantt Chart Activities

ACTIVITIES AUG. SEPT. OCT. NOV. DEC. JAN. FEB. MAR. APR. MAY JUNE

Conceptualization
of
research problem

Title Defense

Development of
Chapter
1
Development of
Chapter 2
Revision of
Chapter 1 and 2

Data Collection

Data analysis and

interpretation
Formulation
of findings,
conclusions and
Recommendation
Revision of
Chapters

Final draft

Final Defense
Revision of the
final copy
Booking and
Submission of
the final thesis

38
 APPENDIX B

UNIVERSITYOF RIZALSYSTEM
Morong, Rizal
COLLEGE OF EDUCATION

Ma’am

Greetings!
The researchers were presently conducting a study entitled FOOD
BEHAVIOR OF BACHELOR IN TECHNOLOGY AND LIVELIHOOD EDUCATION
STUDENTS IN UNIVERSITY OF RIZAL SYSTEM MORONG SCHOOL YEAR
2020-2021 as a part of the requirements for the Research 2.

Relative to that, we would like to ask for your expertise and be our Research
Adviser for the betterment of our study.

Your positive response and unending support towards the completion of this
study will be a great help and highly appreciated

Thank you very much and God Bless!

Sincerely Yours,

Ella Joy S. Balinan

Cynthia F. Cagatin

Ma. Rosalinda F. Marquez

Liezeth O. Mesa

Chanelle Trinity O. Tayor

Kaye Camille B. Wage

39
 APPENDIX C

UNIVERSITY OF RIZAL SYSTEM

Morong Campus

COLLEGE OF EDUCATION

Dear Respondents,
Good day!
This undersigned were conducting a study on "Food Behaviors of BTLED Students
in University of Rizal System Morong during Pandemic"

Given this, we were requesting to spare time to answer each item sincerely and
truthfully. Rest assured that your responses will be treated with the utmost
confidentiality.

Thank you very much for your vooperation God Bless!

Sincerely Yours,

Ella Joy S. Balinan

Cynthia F. Cagatin

Ma. Rosalinda F. Marquez

Liezeth O. Mesa

Chanelle Trinity O. Tayor

Kaye Camille B. Wage

Noted :

EDERLINDA B. ESUIBEL., .Ph.D,

Researh Adviser

40
 APPENDIX D

UNIVERSITY OF RIZAL SYSTEM

Morong Campus

COLLEGE OF EDUCATION

CERTIFICATE OF CONTENT VALIDATION

February _, 2021

This certifies that the following experts validated the research-made checklist

of – ELLAJOY S. BALINAN CYNTHIA F. CAGATIN MA. ROSALINDA F.

MARQUEZ, LIEZETH O. MESA CHANELLE TRINITY O. TAYOR, AND KAYE

CAMILLE B. WAGE, for their undergraduate thesis entitled FOOD BEHAVIORS

OF BTLED STUDENTS IN UNIVERSITY OF RIZAL SYSTEM MORONG DURING

PANDEMIC

NAME SIGNATURE DATE

Dr. Ederlinda Esquibel March 26,

Adviser 2021

Dr. Rosa Portillo March 28,

Panel Chairman 2021

Prof. Zhane Angeles March 28,

Language Critic 2021

Dr. Jenisus Dejarlo March 26,

Statistician 2021

41
 APPENDIX E

QUESTIONAIRE CHECKLIST
FOOD BEHAVIORS OF BACHELOR IN TECHNOLOGY AND LIVELIHOOD
EDUCATION STUDENTS IN UNIVERSITY OF RIZAL
SYSTEM-MORONG SCHOOL YEAR 2020-2021

Directions: Please rate each item on the extent of food behaviors of BTLED

students following the given scale:

5 – Major Effect
4 – Moderate Effect
3– Neutral Effect
2– Minor Effect
1– No Effect

FOOD APPEARANCE 5 4 3 2 1

Because of pandemic I…...

1. Eat food has a pleasant texture

2. Intend to eat food with an

environmentally friendly packaging

3. Prefer to eat looks like delicious

4. Always want an eye catching and it

looks nice food

5. Find a way to eat organic food

42
 B. APPETITE
5 4 3 2 1
Because of pandemic, I…
1. eat more than thrice a day

2. prefer to eat dairy products

3. always eat vegetables

4. intend to eat fruits

5. feel most food taste unpleasant to me

C. FOOD CHOICE
5 4 3 2 1
Because of pandemic, I…
1. am choosy in the foods that I eat

2. enjoy eating cooked foods and natural

ingredients
3. manage to eat simple yet nutritious food

4. find ways to prepare inexpensive meals

5. choose to eat fast foods

D. BODY CONDITION
5 4 3 2 1
Because of pandemic, I...
1. prefer to have baanced diet

2. prefer to eat foods needed by my body

3. am conscious about my body condition

4. become more observant with the food that I eat

to make me healthy
5. intend to check my personal health and
encourages me to make a lifestyle change

43
 E. FOOD PREPARATION 5 4 3 2 1

Because of pandemic, I…
1. cook well and I find it easy to prepare food for the
family
2. prefer to cook healthy food and no additives

3. feel the importance of eating vegetables.

4. intend to eat fruits that contains lots of vitamins

5. add artificial ingredients to make it more delicious

and smell good

F. FOOD PREFERENCE 5 4 3 2 1

Because of pandemic, I...

1. Tried to eat exotic food
2. Intend to make or invented recipe on what ingredients
available
3. Tried to taste dislike food
4. Crave for somethings and you want it as soon as
possible because you influence by social media
5. Prefer food that you are familiar with

G. FOOD AVAILABILITY 5 4 3 2 1

Pandemic’s effect on my consumption of...

1. Meat
2. Fruits and Vegetables
3. Processed Foods (noodles, cams etc.)
4. Fish
5. Dairy Products

44
 H. EATING BEHAVIORS 5 4 3 2 1
Pandemic’s influence in terms of…
i. Cultural
ii. Social
iii. Economic
iv. Psychological

What are your coping mechanism regarding your food behavior during
pandemic?
`

45
 APPENDIX F

Pictorial Report

Due to pandemic, we conducted our research study using our mobile phone

and contact our respondents through online platform, specifically Facebook

Messenger. These pictures show the formal communication with the respondents.

46
The percentage of the answers of the respondents.

47
ELLAJOY S. BALINAN
0237 Kasinay Road, Kalawaan Binangonan, Rizal
09487209336
[email protected]

EDUCATIONAL BACKGROUND

TERTIARY: University of Rizal System

Morong, Rizal
Bachelor of Technology and Livelihood Education Major in
Home Economics
SECONDARY: ICCT Colleges Foundation, Inc. (S.Y 2016 – 2018)
Nat’l Road Calumpang, Binangonan, Rizal
ELEMENTARY: Binangonan entral Elementary School (S.Y 2006 – 2012)
4 J.P. Rizal Ave. Batingan, Binangonan, Rizal

PERSONAL INFORMATION

Date of Birth: December 17, 1998

Place of Birth: Mayang Lapaz, Tarlac

Gender: Female

Age: 22

Civil Status: Single

Height: 5’2”

Weight: 45 kg

Religion: Baptist

Father’s Name: Onofre R. Balinan, Jr.

Occupation: Welder

Mother’s Name: Emmie S. Balinan

Occupation: Housewife

48
CYNTHIA F. CAGATIN
Blk. 9 Lot 109 Ynares Village Pantok, Binangonan, Rizal
09453750393
[email protected]

EDUCATIONAL BACKGROUND

TERTIARY: University of Rizal System

Morong, Rizal
Bachelor of Technology and Livelihood Education Major in
Home Economics
SECONDARY: Vicente Madrigal National High School (S.Y 2012 – 2018)
Palangoy, Binangonan, Rizal
ELEMENTARY: Doña Susana Madrigal Memorial School (S.Y 2006 – 2012)
Pantok- Palangoy Binangonan, Rizal

PERSONAL INFORMATION

Date of Birth: July 15, 2000

Place of Birth: Binangonan, Rizal

Gender: Female

Age: 21

Civil Status: Single

Height: 5’2”

Weight: 48 kg

Religion: Roman Catholic

Father’s Name: Apolinar B. Cagatin

Occupation: Factory Worker

Mother’s Name: Elizabeth F. Cagatin

Occupation: Housewife

49
MA. ROSALINDA F. MARQUEZ
0391 Bella Compound Palangoy, Binangonan, Rizal
09309447388
[email protected]

EDUCATIONAL BACKGROUND

TERTIARY: University of Rizal System

Morong, Rizal
Bachelor of Technology and Livelihood Education Major in
Home Economics
SECONDARY: Claremont School of Binangonan (S.Y 2012 – 2018)
FIEV Palangoy, Binangonan, Rizal
ELEMENTARY: Claremont School of Binangonan (S.Y 2006 – 2012)
FIEV Palangoy Binangonan, Rizal

PERSONAL INFORMATION

Date of Birth: September 19, 2000

Place of Birth: Angono, Rizal

Gender: Female

Age: 21

Civil Status: Single

Height: 5’2”

Weight: 95

Religion: Roman Catholic

Father’s Name: Rosauro V. Marquez

Occupation: OFW

Mother’s Name: Melinda F. Marquez

Occupation: Teacher

50
LIEZETH O. MESA
Tabon, Binangonan, Rizal
09655798575
[email protected]

EDUCATIONAL BACKGROUND

TERTIARY: University of Rizal System

Morong, Rizal
Bachelor of Technology and Livelihood Education Major in
Home Economics
SECONDARY: Talim Point National High School (S.Y 2012 – 2018)
Rayap Talim, Binangonan, Rizal
ELEMENTARY: Tabon Elementary School (S.Y 2006 – 2012)
Tabon, Binangonan, Rizal

PERSONAL INFORMATION

Date of Birth: December 17, 1999

Place of Birth: Binangonan, Rizal

Gender: Female

Age: 21

Civil Status: Single

Height: 5’3”

Weight: 48 kg

Religion: Roman Catholic

Father’s Name: Alberto A. Mesa

Occupation: N/A

Mother’s Name: Lilian O. Mesa

Occupation: Housewife

51
CHANELLE TRINITY O. TAYOR
Sitio Fatima Palangoy, Binangonan, Rizal
09977719157
[email protected]

EDUCATIONAL BACKGROUND

TERTIARY: University of Rizal System

Morong, Rizal
Bachelor of Technology and Livelihood Education Major in
Home Economics
SECONDARY: Vicente Madrigal National High School (S.Y 2012 – 2018)
Palangoy, Binangonan, Rizal
ELEMENTARY: Doña Susana Madrigal Memorial School (S.Y 2010 – 2012)
Pantok- Palangoy Binangonan, Rizal
National College of Business and Arts (S.Y 2006 – 2010)
Taytay, Rizal

PERSONAL INFORMATION

Date of Birth: May 18, 2000

Place of Birth: Binangonan, Rizal

Gender: Female

Age: 21

Civil Status: Single

Height: 5’3”

Weight: 48 kg

Religion: Roman Catholic

Father’s Name: Christopher C. Tayor

Occupation: Clerk

Mother’s Name: Anabel O. Tayor

Occupation: OFW

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KAYE CAMILLE B. WAGE
068 Col. Guido St. Brgy. San Roque Angono, Rizal
09972836368
[email protected]

EDUCATIONAL BACKGROUND

TERTIARY: University of Rizal System

Morong, Rizal
Bachelor of Technology and Livelihood Education Major in
Home Economics
SECONDARY: Angono National High School (S.Y 2016 – 2018)
Angono, Rizal
San Piro National High School (S.Y 2012-2016)
Balayan, Batangas
ELEMENTARY: Pulong Bayabas Elementary School (S.Y 2006 – 2012)
San Miguel, Bulacan

PERSONAL INFORMATION

Date of Birth: July 21, 2000

Place of Birth: Mandaluyong,City

Gender: Female

Age: 21

Civil Status: Single

Height: 5’0”

Weight: 64 kg

Religion: Roman Catholic

Father’s Name: Raymundo T. Wage, Jr.

Occupation: Taxi Driver

Mother’s Name: Leonora B. Wage

Occupation: Housewife

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