________________________________________________________________

A Case Study on Improving the Quality and Nutritional Value of

School Meals at Cebu Institute of Technology - University

In Partial Fulfillment

of the Requirements for the subject SSP031 - M7

Members:

Omandac, Clark Lei Christopher

Ostulano, Airl Deven

Parco, Rolein Nicole

Quilaquil, Jannica

Revil, Anthony
 TABLE OF CONTENTS

1. INTRODUCTION 3

1.1 Objectives of the Study 5

2. METHODOLOGY

2.1 Kano Analysis 6

2.2 Quality Function Deployment (QFD) 6

2.3 Pugh Matrix 7

2.4 TRIZ 7

3. APPLICATION OF EACH TOOL

3.1 Kano Analysis 8

3.2 Quality Function Deployment (QFD) 10

3.3 Pugh Matrix 11

3.4 TRIZ 12

4. RESULTS & DISCUSSION 15

5. CONCLUSION 16

2
 1. INTRODUCTION

School meals have an important impact on children's overall well-being,

academic performance when it comes to learning, and maintaining their health.

According to the World Health Organization (2002), nutrition is related to five of the ten

leading risks as causes of disease burden measured in DALYs (Disability Adjusted Life

Years) in developed countries, i.e. high blood pressure, cholesterol, overweight (obesity)

and iron deficiency. Since schools are important places for children to grow and learn,

providing nutritious, well-prepared meals guarantees that students have the energy and

nutrients that they need to do their task. Many school food programs, however, struggle

with issues including tight resources, out-of-date menus, and restricted access to

wholesome, fresh products.

Children's diet is a preoccupation not only because of the possible direct effects

on health outcomes, but also because it may affect the ability to learn – a poor diet may

result in deficiencies in those nutrients playing an essential role in cognitive

development (Lambert et al., 2004). Implementing better ways to prepare nutritious

food for students, adding a variety of culturally appropriate alternatives, and following

evidence-based dietary recommendations are all necessary to improve the nutritional

content and quality of school meals.Everyone can fight childhood obesity, lessen food

insecurity, and promote lifetime healthy eating habits by improving school lunch

programs. Additionally, spending money on wholesome meals helps children do better

3
academically, concentrate better in class, and maintain good physical and mental

health.

Communication between educators, government related people, dietitians, and

communities is necessary for this goal to succeed, as is a sustained focus to advancing

sustainability in terms of food access, availability, budget-friendly and health equal

treatment.

The goal of this discussion is to create meal plans that fulfill or surpass dietary

recommendations, guaranteeing they are abundant in vital nutrients like proteins,

vitamins, minerals, and fiber while minimizing sugars, unhealthy fats, and sodium.

Well-rounded meal structures should address the varied nutritional requirements of

developing children. Utilize fresh, locally sourced, and minimally processed ingredients

to enhance the attractiveness and nutritional quality of meals. Emphasize providing a

diverse selection of fruits, vegetables, whole grains, lean proteins, and dairy substitutes

to guarantee both excellence and beneficial for students with dietary limitations.

Apply educational incorporation and interactive programs to teach and explain to

students the value of a balanced diet. Motivate them to choose foods that will promote

their long-term health and well-being. Plan, prepare, and deliver meals more efficiently

through partnerships and technology. Make healthy options more appealing by using

creative techniques to improve meal presentation. Consider alternative approaches that

include finding recyclable packaging that the researchers can see on the market and

4
reducing less food waste. Make sure that the meals they provide give us enough energy

and focus to help with learning and mental development all day long. Eating nutritious

food can boost behavior, reduce absences, and increase overall classroom

performance.

1.1 Objectives of the Study:

1. To categorize meal features into Basic Needs, Performance Needs, and

Delighters using Kano Analysis, enabling a deeper understanding of the factors

that influence customer satisfaction and drive overall dining pleasure.

2. To utilize Quality Function Deployment (QFD) to connect customer needs,

including those of students and parents, to specific, actionable elements of the

meal plan, ensuring alignment with their expectations and preferences.

3. To evaluate and compare meal enhancement solutions using the Pugh Matrix,

applying criteria such as nutritional content, cost-effectiveness, student

preferences, and simplicity of implementation to identify the most optimal option.

5
2. METHODOLOGY

2.1 Kano Analysis

Kano Analysis will divide meal features into three groups (Basic Needs,

Performance Needs, and Delighters) to better understand what drives pleasure.

Process:

1. Conduct surveys to determine how characteristics (such as the availability

of vegetarian meals and eco-friendly packaging) affect satisfaction.

2. Categorize elements in the Kano model to distinguish between

must-haves and possible innovations.

3. Use this information to determine which features will provide the most

satisfaction for the least amount of money.

2.2 Quality Function Deployment (QFD)

QFD will link customer (student and parent) needs to specific actionable

meal plan elements.

Process:

1. Gather stakeholder feedback via surveys or focus groups to discover

"customer wants" (e.g., flavor, nutrition, diversity).

2. Convert these demands into technical specifications (such as calorie

limitations and nutritional balance).

6
 3. Use the "House of Quality" matrix to prioritize tasks based on their

importance and practicality.

2.3 Pugh Matrix

The Pugh Matrix will be used to assess several meal enhancement

solutions based on a set of criteria including nutritional content,

cost-effectiveness, student preferences, and simplicity of implementation.

Process:

1. Define criteria based on the requirements of stakeholders (students,

parents, and staff).

2. Create meal improvement options (e.g., adding fresh vegetables and

decreasing processed meals).

3. Set a baseline and compare options using a scoring system.

4. Identify the best option(s) for implementation.

2.4 TRIZ

TRIZ will provide new solutions to meal improvement challenges (for

example, between cost and quality).

Process:

1. Identify conflicts (for example, good nutrition against cheap cost).

2. To create innovative solutions, apply TRIZ concepts (such as resource

usage and system isolation).

7
 3. Create concrete solutions, such as selecting seasonal food to save money

while increasing freshness.

3. APPLICATION OF EACH TOOL

3.1 KANO ANALYSIS

Using Kano Analysis, the researchers categorized customer needs (students,

teachers, and

parents) into basic needs, performance needs, and excitement needs.

8
 1. Basic Needs:

● Nutritious meals with balanced macronutrients

● Fresh ingredients and limited processed foods

2. Performance Needs:

● Tasty meals that students will enjoy

● Tasty meals that students will enjoy

● Availability of healthy options like fruits and vegetables

3. Excitement Needs:

● Interactive meal customization

● Special theme days

Focusing on basic needs ensures that the food is healthy and meets students

dietary needs, while performance and excitement features add variety,engagement, and

a sense of fun to meals to make it more balanced. In that scenario, students may take

an interest in trying new delicacies or viand that is available in our respective canteens

to make sure that the food they take is good for their health.

9
 3.2 QUALITY FUNCTION DEVELOPMENT

10
 3.3 PUGH MATRIX

The researchers will evaluate various strategies to enhance the quality and

nutritional value of student meals.

● Solution A - Introducing healthier ingredients

● Solution B - Providing more plant-based meal options

● Solution C - Reducing processed foods and sugar content

● Solution D - Introducing student feedback systems to customize their meals

In this matrix, solution C (reduced processed foods and sugar) is the best in terms of

improving nutritional value, long-term sustainability, and cost-effectiveness. However,

Solution D (student feedback systems) is the best for ensuring student acceptability,

11
and increasing engagement in meal planning especially when students are aiming for

more energy in their academics.

3.4 TRIZ METHOD

Problem: One problem of the institution is the limited budget or budget

constraints. Schools often operate on tight budgets, making it difficult to access

and obtain high-quality, fresh, and diverse ingredients. Healthy ingredients that

the researchers saw on the local market like fresh produce, lean proteins, and

whole grains are often more expensive than processed or less nutritious options.

Key Contradictions:

SInce TRIZ Method focuses on Technical and Physical contradictions:

● Technical Contradictions

1. Enhancing nutritious quality while maintaining costs.

2. Customizing meals instead of making food preparation simpler.

3. Ensuring efficiency and simplicity of utilization vs encouraging

sustainability.

● Physical Contradictions

1. Also in addition to being nutritious, meals should have the taste of

popular fast food.

2. All year meals that are sourced locally are good.

12
 Apply TRIZ to solve contradictions

● Solutions on Technical Contradictions

1. Segmentation (Principle 1)

● To keep the costs under control, provide high in nutrients,

smaller portions of meals.

● Divide the meal options into two categories: standardized

healthy meals (for efficiency) and customizable alternatives

(for particular dietary needs).

2. Local Quality (Principle 3)

● Use local fresh products to maintain the cost

● Add particular the term "super foods" into meals to make

them appealing and nutritious.

3. Use of an Intermediary (Principle 24)

● Partner with nearby farmers or suppliers to divide the price

of fresh and bulk ingredients.

● Reduce labor expenses by asking the help of the community

to help with preparation or packing.

● Solutions on Physical Contradictions

1. Separation in Space (Principle 2)

● Create different food counters in canteens: one for hot

meals, one for salads to take away, and one for regional

cuisines.

13
 2. Merging (Principle 5)

● Combine the usual go to food that we buy with healthier

ingredients.

3. Separation in Time (Principle 10)

● Use extra local food to prepare and store meals during

off-peak seasons, providing accessibility throughout the year.

Specific Solutions:

● Automated Nutrition Systems:

- Since technology has been upgraded, create nutrient-balanced

meals using AI-driven software that is suited to the school's budget

and student well-being.

● Farm to School Relationships

- Create partnerships with nearby farms to provide fresh produce and

provide educational events that we called "food days" to educate

children on sustainability and nutrition.

● Edible Packaging

- Research edible and biodegradable packaging solutions to prevent

pollution and inspire students with innovative concepts.

4. RESULTS AND DISCUSSION

According to the information that we got on different methods, we can create an

effective solution for improving food quality and nutritional value in school meals:

14
 1. Kano Analysis: Addressing basic needs for nutrition and dietary restrictions,

while introducing performance features like tasty meals and exciting elements

like meal customization or theme days.

2. QFD: Using fresh products, providing plant-based alternatives, implementing

feedback systems, and making meals fun and wide-ranging while maintaining

nutritional quality.

3. Pugh Matrix: To ensure food quality and nutritional value, student approval, and

sustainable growth, a mix of healthier components, fewer processed meals, and

student feedback techniques should be used.

4. TRIZ: Solving contradictions between nutritional value and student preferences

by gradually introducing healthier foods, educating students, and offering

customizable options.

More fresh fruit and vegetables in meals, less processed foods, feedback mechanisms

that let kids choose their preferred healthy alternatives, and sustainability projects like

farming locally might all be part of the answer. This strategy will result in better food

quality in schools, healthier eating habits, and students will be happier in their food

intake than before.

5. CONCLUSION

Improving the quality and nutritional content of school meals needs an

appropriate approach that takes into consideration financial limits, technical and

15
physical constraints, and different student preferences. Schools can tackle problems by

using systematic approaches such as TRIZ, Pugh Matrix, QFD, and Kano Analysis to

address children's nutritional needs in an effective and sustainable manner.

Key Findings and Outcomes

1. Addressing Budget Constraints

○ Utilizing TRIZ principles such as Segmentation and Local Quality, schools

can optimize resources by offering nutrient-dense smaller portions and

using locally sourced fresh produce. Partnerships with local farmers and

community involvement in meal preparation help control costs without

compromising quality.

2. Resolving Contradictions

○ Technical Contradictions: Combining affordability and high nutritional

standards through customizable and standardized meal options balances

diversity and simplicity.

○ Physical Contradictions: Integrating healthier ingredients into familiar

fast-food-like meals and preserving locally sourced food for year-round

use ensures that meals are both appealing and sustainable.

3. Innovative Solutions

○ The introduction of automated nutrition systems and farm-to-school

programs ensures budget-friendly, nutrient-rich meals while promoting

education on sustainability.

16
 ○ Creative approaches such as edible or biodegradable packaging and

themed food counters enhance meal appeal and reduce waste, furthering

sustainability efforts.

4. Method-Driven Improvements

○ Kano Analysis ensured that meals met basic nutritional requirements while

offering performance features like customization and exciting "food days."

○ QFD highlighted the importance of incorporating fresh, minimally

processed ingredients and diverse options while gathering continuous

feedback to refine menus.

○ Pugh Matrix guided the selection of cost-effective, nutritious meal

solutions that aligned with student preferences and long-term

sustainability goals.

Impact and Future Outlook

Implementing these strategies will lead to improved food quality in schools, healthier

eating habits, and higher student satisfaction with meal programs. Schools can enhance

academic performance and overall well-being by offering meals that are not only

nutritious but also appealing and culturally relevant. Sustained collaboration between

educators, policymakers, and local communities is vital to ensure the success and

scalability of these initiatives.

By addressing challenges holistically and innovatively, schools can create meal

programs that foster lifelong healthy eating habits while promoting sustainability and

inclusivity.

17
REFERENCES

● Afridi, F. (2011). The Impact of School Meals on School Participation:

Evidence from Rural India. The Journal of Development Studies, 47(11),

1636–1656.

● Belot, M., & James, J. (2011). Healthy school meals and educational

outcomes. Journal of health economics, 30(3), 489-504.

● Lambert, L. G., Cullen, K. W., Baranowski, T., Thompson, D., & Doyle, C.

(2004). Dietary intake and food sources of nutrients among US children

and adolescents: NHANES 1999–2000. Public Health Nutrition, 7(6),

749–756.

18