THE RELATIONSHIP BETWEEN NUTRITIONAL AWARENESS ON THE USE

OF
FOOD LABELS AND BODY MASS INDEX AMONG SECOND YEAR
STUDENTS OF CEBU DOCTORS UNIVERSITY
_____________________________________________
A Thesis Proposal Presented to the Department
of Physical Sciences
_____________________________________________
In Partial Fulfillment of the Requirement for the
Degree of Bachelor of Science in Nutrition
and Dietetics
______________________________________________
By
Quiboyen, Eliza B.
Pausanos, Hannah Mae R.
Leyson, Francis Ray T.
Moriles, Kim Marie
Solatorio, Shiela

April , 2016

APPROVAL SHEET
The thesis proposal entitled The Relationship Between Nutritional
Awareness on the Use of Food Labels and Body Mass Index Among
Second Year Students of Cebu Doctors University was prepared and
submitted by Quiboyen, Eliza B., Pausanos, Hannah Mae R., Leyson, Francis
Ray T., Moriles, Kim Marie., and Solatorio, Shiela., to the Proposal Hearing
Committee for Proposal Hearing as endorsed by

Eldie P. Gugudan, RND

M.Chem

Ria Alcantara,

Research Mentor
Coordinator

Research

PROPOSAL HEARING COMMITTEE

Ria M. Alcantara
Chair, Technical
Asonita J. Parmisana, Ph. D.
RND, MATS

Elvira Madronial,

Panelist Member

Panelist Member
ACCEPTANCE OF APPROVAL

This thesis proposal entitled The Relationship Between

Nutritional Awareness on the Use of Food Labels and Body Mass
Index Among Second Year Students of Cebu Doctors University
upon the unanimous approval of the PROPOSAL HEARING COMMITTEE with a
grade of PASSED is hereby accepted in partial fulfillment of the requirement
for the degree of Bachelor of Science in Nutrition and Dietetics.

Atty. Roel S. Hortelano

College Dean

Date of Proposal Hearing

TABLE OF CONTENTS
Page
TITLE PAGE
APPROVAL SHEET
ACKNOWLEDGEMENT
LIST OF TABLES AND FIGURES
Chapter
1

THE PROBLEM AND ITS SCOPE

INTRODUCTION
Rationale
Theoretical Background
Review of Related Studies
Conceptual Framework
THE PROBLEM
Statement of the Problem
Significance of the Study
Scope and Limitation
RESEARCH METHODOLOGY
Research Design
Research Environment
Research Respondents
Research Instruments
Research Procedure
Gathering Data
Statistical Treatment of Data

DEFINITION OF TERMS

REFERENCES
APPENDICES
A1

Sample of a Food Label

A2

Nutrition Facts Panel

Terms Used in Food Label

Food Pyramids for Various and Physiologic

Conditions for Filipinos

Pinggang Pinoy (Food Plate Model)

Research Locale

Detecto Scale

Transmittal Letter

Informed Consent Form

Ethical Review

Anti-plagiarism Turnitin Result

Research Instrument or Questionnaire

Research Budget

Time Table of Research Activities

Research Documentation

Chapter 1
THE PROBLEM AND ITS SCOPE
INTRODUCTION

Rationale
The nutrition-related objectives of nutritional awareness on the use of
food labels could be a broad target to end malnutrition by choosing a
combination of healthy foods or aim to solve a more specific single nutrient
deficiency through eating a variety of foods. The nutritional guidelines or
tools are set as a reference or basis for the community to use as a
communication materials to educate or develop nutrition information (Cruz,
2013). The knowledge from these may increase proper food choices. The
food label will be then utilized in selecting food products. The nutrition label
is initiated to deliver ideas to the consumers to ameliorate eating practices
and it is linked to being conscious to the overall energy intake of an
individual.
The current prevalence of non-communicable disease risk factor
among the Filipino adults are those who are overweight and obesity (27%),
with hypertension (25%), high blood sugar (5%), and a high total cholesterol
level (10%).

According to the 8th National Nutrition Survey, overweight

Filipino children (zero to five years old) has significantly risen from 1% in

1989 to 5% in 2013.

Five to 10 years old Filipino children who have the

prevalence of overweight jumped to 9.15% in 2013 from 5.8% in 2003.

Children who are overweight and obese are more likely to stay obese into
adulthood

and

develop

NCDs

at

younger

age.

(http://www.pchrd.dost.gov.ph/index.php/news/library-health-news/4674childhood-obesity).
In at-risk populations such as adolescents who are beginning to make
food purchase for their selves, are important groups to target for nutrition
interventions. Proper nutrition lies on selections of food and serving sizes to
meet enough caloric needs. An unbalanced nutrition is some of the key risk
factor for unhealthy Body Mass Index (BMI) that may then follow a nutritionrelated disease.

The modern technology emphasizes comfort to food

choices. It is convenient, refined, highly processed foods which now leads to

a high demand, become a preferable way to obtain a meal (examples are
ready to eat foods and fruits that are not in season is available) and enables
a person to consume an astonishing caloric load in minutes (Lambert, 2004).
The issue is not simply a matter of what a person eats, but how he eats
(Park, 2009).
Balancing the number of calories consumed with the number of
calories the body uses or burns off is the key to maintain a healthy weight
for a lifetime. Caloric excess is consuming more than the body is using. This
will be stored in the body as fat and a person will eventually gain weight.
(http://www.cdc.gov/healthyweight/calories/).

The researchers are interested to conduct this study in the hope of

presenting information that may give insight in the promotion of healthy
lifestyle of the students in the school and to the community.

The study

focuses on the fact that nutritional awareness can improve the body mass
index of students by being conscious of the food intake in using the food
label presented in a processed food. The students would be able to maintain
a normal body mass index and avoid the risk of obesity and other lifestyle
diseases. One way to guide is to check the nutritional facts that are labeled
in the products they buy.

The study also aims to improve the nutritional

health of the students of Cebu Doctors University who has not been
extensively evaluated.

Theoretical Background
The study is based on the knowledge that the increase unhealthy Body
Mass Index informs people to be aware on how to use the information on a
food label and to follow the guidelines in selecting foods to consume.
Consumers should know how to read and interpret nutritional information on
a food label. (Appendix A shows a sample of a food label and nutrition facts
panel).
The Food and Drug Administration (FDA) established selected nutrient
information on food labels to guide consumers in selecting between similar
types of food products which can be incorporated into a healthy diet. The

United States Department of Agriculture (USDA) and the FDA revised the
regulatory framework for nutrition information with the enactment of
Nutrition Labeling and Education Act (NLEA) in 1994. The USDA regulates
meat and poultry products and eggs. The FDA regulates all other foods. It is
very important to know the ingredients and nutritional composition to check
if the amount of food is high in fat, sodium, or added sugars. Nutrition facts
panel indicates the serving size and serving per container, calories and
highlight the fat, saturated fats, cholesterol, sodium and sugar content of the
food. The percentage of the daily value (DV) shows how a product fits into
an

overall

diet

through

comparing

its

nutrient

content

with

the

recommended intakes of those nutrients in the nutrition label. Vitamins A

and C, calcium, and iron are listed in terms of DV percentage only. DVs are
not recommended intakes for individuals.

It is simply a reference to

perspective on some of the daily nutrient needs. It is based on a 2000-kcal

diet.

The bottom of the nutrition label may also include a 2500-kcal diet

(e.g. for individuals who are supplying more or fewer calories can still use it
as a guide to ensure they are getting adequate vitamins A and C but not too
much saturated fat). (Mahan and Stamp, 2008).
Nutrition labeling consists of two components: the nutrient declaration
(a standardized statement or listing of the nutrient content of food) and the
supplementary nutrition information or nutrition claim (implies that a food
has

some

particular

nutritional

properties)

(Appendix B contains terms used on food labels).

(Claudio,

et.

al,

2008).

When a food is processed, it becomes less healthy (Shoeman,

2011).When a consumer looks for an item to buy for convenience, they
choose highly processed even if there are healthy alternatives. One reason
for buying is that it last longer. Additives are added to increase the shelf life
of a processed food. Most people who have eaten processed food will not
deny that processing food taste better and its added sugar, salt, flavoring,
and coloring makes it more appealing. People prefer to eat food that tastes
good, and food manufacturers know that and they constantly produce more.
(Taluk & Kopan, 1986).
The nutritional programs in the Philippines are designed to ideally
improve the health of the Filipinos.

The Filipino Food Guide Pyramid is

consistent with the Filipino dietary pattern and it also site foods that are
easily available in the country.

It illustrates the appropriate balance and

guides what variety of foods to eat from different food groups each day.
Foods in the pyramid are grouped based on its functions and its nutrient
content.

(Appendix C illustrates specific pyramids for various ages and

physiologic conditions for Filipinos). (FNRI-DOST).

The Philippines published its first nutritional guidelines in 1990.

They

were revised in 2000 and again in 2012. And then developed pyramids for
different population groups.

It is divided into levels of recommended

consumption. The Nutritional Guidelines for Filipinos (NGF) is a set of dietary

guidelines based on the eating pattern, lifestyle, and health status of

Filipinos that gives ten messages about maintaining a healthy lifestyle.

Below are the new messages of the 2012 NGF:
1. Eat a variety of food every day.
Eating a variety of foods makes it easier to promote a balanced diet and
provides more likely nutrients essential nutrients needed required for
good health.
2. Breastfeed infants exclusively (birth up to six months) and give
complementary foods while continuing breastfeeding for two years and
beyond.
Continuing breastfeeding provides optimum growth and development of
the infant. It supplies necessary nutrients in the proper proportions and
protects the infant from sickness and obesity.
3. Eat plenty of vegetables and fruits every day.
Vegetables and fruits provide essential vitamins, minerals and fiber for
regulation of body processes and reducing the risk of lifestyle disease.
4. Consume adequate fish, lean meat, poultry and dried beans/nuts.
Protein-rich foods are for growth and repair of tissues. It strengthens the
immune system.

5. Consume milk, milk products or foods rich in calcium such as small fishes
and shellfish every day.
Calcium-rich foods maintain and build healthy bones and teeth.
6. Consume safe foods and water.
Taking precautions can prevent food-borne illnesses or water-borne
illnesses.
7. Use iodized salt.
Salt is essential to health to prevent iodine deficiency disorders. It is an
essential element and an integral component of thyroid hormones. It is
required for normal growth, development of tissues and maturation of the
body, and prevents mental retardation cause by an iodine deficiency.
8. Limit intake of salty, fried, fatty, and sugar-rich foods.
This will prevent cardiovascular disease or other lifestyle diseases.
9. Attain a normal weight through physical activity and a proper diet.
Maintaining and reaching a healthy weight is important for the overall
health and help to prevent or control many diseases.
10.

Exercise regularly, manage stress, avoid excessive intake of alcoholic

beverages and do not smoke.

Physical exercise, coping with stress and the avoidance of alcoholic

beverages and smoking can prevent lifestyle-related non-communicable
diseases. (http://region4a.dost.gov.ph/news/766-nutritional-guidelines-forfilipinos-a-prescription-to-good-nutrition).
The healthy food plate for Filipino adults (Pinggang Pinoy) completes
the messages of the pyramid by showing adequate distribution of nutritious
foods in a meal to help Filipinos adopt healthy eating habits.A familiar food
plate model is use to determine the right proportions from the food group on
a per-meal basis to meet the bodys energy and nutrient needs of an adult.
The Pinggang

Pinoy

is not meant to replace the current Food Guide

Pyramid, rather, it aims to guide Filipinos in visualizing the recommended

proportions per meal and food group (Go, Grow, and Glow). The Go foods or
the energy-rich foods (Carbohydrates) are the chief and cheap sources of
energy (e.g. are the starchy foods such as rice, corn bread, oatmeal, pasta,
potatoes, and cassava and foods rich in sugar are cakes, candies, jam, and
ice cream).

The Grow foods or the body-building and body-repairing foods

are rich in proteins that build and repair body tissues and cells (e.g. are pork,
poultry, meat and meat products, eggs, milk, soya beans and peanuts).
Glow foods or the body regulating and protective foods are rich in vitamins
and minerals (e.g. are the green-leafy vegetables, fruits, seaweeds, radish,
and carrots). (Appendix D illustrates the Pinggang Pinoy food plate model).
(http://www.pchrd.dost.gov.ph/index.php/news/library-health-news/5290pinggang-pinoy).

Obesity is measured most accurately by calculating the body mass

index (BMI).

It refers to the measure of body fat that is the ratio of the

weight of the body in kilogram to the square of the height in meters. The
ideal BMI is in the range of 18.5 to 24.9 and anything above or below that
range will increase certain risks for morbidity and mortality.

Review of Related Studies

The study of Andersson & Bryngelsson (2007) shows that there is a
difficulties for many consumers to understand or use nutrition label. They
randomly choose foods disregarding the nutritional content of a food
product.
According to Wojcicki and Heyman (2012), there is an associated
reduced risk for obesity and increased intake of fruits and vegetables by
being aware of the federal nutrition programs and by using the nutrition facts
label.

It has been rarely evaluated the relationship between nutrition

programs, using food labeling and risk for overweight and obesity in
adolescents.

The study of Temple et. al (2010) reveals that reading food labels is a
potential method to reduce the rate of obesity.

The study tested on the

hypothesis that a combination of nutrition label education and the nutrition

labeling would promote a reduction of energy intake or improve food
selections by using a laboratory-based paradigm.

The participants were

randomly assigned to one of the two labeling conditions (With Nutrition

Labels or Without Labels) and to one of two video groups (Nutrition Labeling
Education or Organic Food Movement).

There were main effects of the

gender and nutrition label condition on lunch energy intake among the
females who consume less than the males and people with the nutrition
labels consume less energy than those without a label, regardless of the
gender or the video condition. The study showed that the nutrition labeling
group consumed less energy from both low and high-energy-density food
sources. The data from the study support that using nutrition labels is a way
to reduce energy intake.
The study of Kolodinsky, Berino, et. al (2007) observed that the
increased nutrition knowledge is related to an increase likelihood of meeting
the dietary guidelines.

When the respondents were asked about their

individual food choices, having nutrition knowledge promote healthful

choices in every case. Therefore, increased knowledge of dietary guidance
such as the Dietary Guidelines for Americans 2005 appears to be positively
related to a healthy eating pattern and may be a very useful mechanism to
change the unhealthy choice of foods.

According to a study of Ruiz & Claudio (2011) that nutrition education

specially in reading nutrition labels increases knowledge that may lead to
improved food choices.

The study emphasizes the four key educational

philosophies which focus on food selection to have a proper nutrition:

1)

there must be a focus on a total diet rather than on individual foods; 2) there
are no bad foods or good foods; 3) to have a good diet, there should be a
balance, variety and moderation; 4) emphasize a positive approach to foods.
The study of Bonnsman et.al. (2012) reveals that the consumers like to
check nutrition information on the food packages to choose healthful options.
In real life, they pay little attention to it because of lacking of motivation.
The study suggests that the convenience, price, taste and shopping habits
for consumers are more important than the nutrition information in
purchasing foods.
The study of Shine et al. (1997) concludes that majority of the
consumers consider a well-balanced diet is an important factor to have a
healthy lifestyle and considers nutrition as a positive attribute in selection of
food products. Consumers are aware of the nutrition labeling but they tend
to disregard the information from it. There are difficulties of consumers to
implement current dietary advice with the use of food labels because the
knowledge of having a balance diet is very low.

Nutrition information is

usually obtained from social networks and media. The medical profession
was seen as a source of a cure rather than a prevention of possible risks of
nutrition-related diseases. The study further concludes that nutrition labels

have a role to play, however, the need for education/information provision

should to be improved.
The study of Cowburn and Stockley (2005) revealed that awareness of
nutrition label is high but actual use during food purchasing is low. Available
evidence suggest that consumers who look at the food label can understand
some of the terms used but some are confused in other parts of the
information. Improving the nutrition labeling, easier to use for consumers is
an important contribution towards making the existing point-of-purchase
environment more conducive in selecting healthy foods.

Conceptual Framework

Independent Variable
Nutritional Awareness on the Use of Food Label

Dependent Variable
Body Mass Index (BMI)

Output
Information dissemination

Fig. 1 Flow of Study

The study will involve the awareness on use of food label as the
independent variable. The body mass index (BMI) is the dependent variable.
The study will determine the relationship between nutritional awareness on
the use of food label to BMI. The output would be information dissemination
offering nutritional details to guide the food choices.

THE PROBLEM

Statement of the Problem

The study will aim to assess the awareness of nutritional programs on

the use of food label and body mass index among second year students of
Cebu Doctors University.
Specifically, the study will:

1. determine the awareness on the Filipino Food Guide Pyramid,

Nutritional Guidelines For Filipino and Pinggang Pinoy,
2. determine the frequency of use of the nutrition label reading behavior
and specific nutrition facts reading behavior,
3. determine the Body Mass Index, and
4. evaluate relationship between awareness on the frequency of use of
the food label and the body mass index

Significance of the Study

The study can be of great benefit to the following:

Consumers, due to the fact that this study will aid to choose foods that have
more great value to health and maintain a healthy weight.

Students, for they will be able to understand the use of information on a food
label.
The future researchers, so that they would be able to use this study as a
guide in their future studies for the relationship between nutritional
awareness on the use of food label and body mass index.

Scope and Limitations

This study sought to determine the relationship between nutritional

awareness on the use of food label to body mass index. The data of this
research focuses on the responses of the selected students of Cebu Doctors'
University. The study identifies the awareness and behaviors of the
respondents based on the questionnaire.
However, the researchers foresee that the validity of the result of the
study is dependent on the honesty and cooperation of the participants upon
answering the questionnaires.

Research Methodology

Research Design
This study will use descriptive research methods on the relationship of
nutritional awareness on the use of food label and body mass index.
Research Environment

The researchers will conduct the study at Cebu Doctors University

(CDU). It is a private university located in 1 Dr. P. V. Larrazabal, Jr. Avenue
North Reclamation Mandaue City, Cebu, Philippines. It was founded in 1975,
opening a College of Nursing at Cebu City. The status of CDU as a university
was granted on 2005. By 2007, the school was moved at Mandaue City. It
presently has eight (8) colleges and a graduate school. It is catering mainly
to courses related to the health services field. The Bachelor of Nutrition and
Dietetics is under the Department of Physical Science. (Appendix E
includes the research locale).
Research Respondents
This study will include samples which will be chosen by cluster
sampling using the listing of Physical Education (PE) classes.

The 211

respondents from PE classes of the second year students serve as the

population of the study. The sample size is computed using one-sample case on
proportion as shown below:

n=Z

2/ pq

a = 0.05, p = reported prevalence or percentage, e = 5%

Research Instruments
The questionnaire contains sixteen (16) items eliciting information on
knowledge of nutrition guidance program, nutrition label reading behavior
and specific nutrition facts reading behavior.

The first three items need

responses in terms of yes or no. The rest of the items will be rated from
always to never.

Another instrument will be used is the detecto scale to determine the

weight in kilogram and height in meters to measure the body mass index.
(Appendix F presents a picture of a detecto scale).

Research Procedure
Gathering of Data
A transmittal letter (See Appendix G) was submitted to the Dean of the
College of Arts and Sciences, asking permission to conduct the study. The
researchers will secure the lists of PE 13 classes. Cluster sampling will be
done.

Identify the sections out of the sampling.

Another letter will be

submitted to allow the participation of the PE 13 students. Since the tool

used was modified by the researchers, a pretesting will be done on another
set of respondents that also fits the criteria. The researchers will explain the
purpose of the study so the respondents will know what they were there for
and instruct on how to answer the questionnaire. The researchers will give
ample time for the respondents to completely answer the questions and then
will follow the measuring of height and weight.

After answering, the

researchers will express their gratitude to the respondents for their

cooperation. The results will be tabulated and analyzed and interpret by the
university statistician.
Treatment of Data

The data will be tabulated using tables and computation of the mean
result and standard deviation values will be done through a Percentage
Distribution.

Chi-square will be utilized to describe the significant

relationship between the variables.

DEFINITION OF TERMS

Body Mass Index- refers to the ratio the mass of an individual in kilogram
to the square of the height in meters.

BMI
Underweight

OBESITY CLASS
<18.5

Normal

18.5-24.9

Overweight

25.0-29.9

Obese

30.0-34.9

Extremely

35.0-39.9
40

II
III

Obese
Nutritional Awareness- refers to the behavior of the respondents in terms
of nutrition label reading and specific nutrition facts reading.

Nutrition Label Reading Behavior- refers to the frequency of

the nutritional facts label for decision in buying food products,
ingredient lists on food label and serving size on food package.

Specific Nutrition Facts Reading Behavior- refers to the

frequency of the use of the specific nutritional content as a basis
for decision in buying food product.

REFERENCES

Cruz, M. (2013). Revised Nutritional Guidelines for Filipinos Presented in

CAR.

Retrieved from http://www.baguiocity.com/news_article/revisednutritional-guidelines-filipinos-presented-car

Childhood Obesity. Philippine Council for Health Research and Development.

Retrieved
from http://www.pchrd.dost.gov.ph/index.php/news/library-healthnews/4674childhood-obesity

Lambert, G. (2014). The Way We Eat Now. Harvard Magazine. Retrieved from
http://harvardmagazine.com/2004/05/the-way-we-eat-now.html

Park, A. (2009). The Working Person's Diet: Too Busy to Eat Right. Time.
Retrieved
from
http://content.time.com/time/health/article/0,8599,1921349,00.html

Division of Nutrition, Physical Activity, and Obesity: The Caloric Balance

Equation.
Retrieved from http://www.cdc.gov/healthyweight/calories/

Mahan, L.K. & Stump, S.E. (2008). Guidelines for Dietary Planning. In Stump,
S.E. &

Earl, R. (Eds.), Krauses Food & Nutrition Therapy (12th ed.). United
States of
America (USA): Saunders Elsevier.

Claudio, V.S., Leocadio, C.G., & Escudero, E.G. (2008). Nutritional Quality and
Special
Dietary Factors. Meal Management & Table Service. Philippines:
Merriam &
Webster Bookstore, Inc.

Shoeman, C.J. (2011). Why People Like Processed Foods. Natural News.
Retrieved from
http://www.naturalnews.com/031830_processed_foods_consumers.html
#

Taluk, H.K. & Kopan, A.O. (1986). What Additives Do. Food For Today (3rd
Ed.).
Mission Hills, Calif.: Glencoe Pub. Co., Bennett & McKnight Division.

The FNRI Food Pyramid: Daily Eating Guide for Filipinos. Retrieved from
http://www1.fnri.dost.gov.ph/index.php?
option=content&task=view&id=1126

Nutritional Guidelines for Filipinos: A Prescription to Good Nutrition. Retrieved

from
http://region4a.dost.gov.ph/news/766-nutritional-guidelines-forfilipinos-aprescription-to-good-nutrition

Pinggang Pinoy. Philippine Council for Health Research and Development.

Retrieved
from: http://www.pchrd.dost.gov.ph/index.php/news/library-healthnews/5290pinggang-pinoy)

Andersson, A. & Bryngelsson, S. (2007). Towards a Healthy Diet: From

Nutrition
Recommendations to Dietary Advice. National Center for Biotechnology
Information, 51(1): 3140.doi: 10.1080/17482970701284338

Wojcicki, J.M. & Melvin B Heyman. (2012). Adolescent Nutritional Awareness

and Use of
Food Labels: Results from the National Nutrition Health and
Examination Survey.
National Center for Biotechnology Information, 12, 55.

doi: 10.1186/1471-2431-12-55.

Temple, J.L., Johnson, K., Recupero, K. & Suders, H. (2010). Nutrition Labels
Decrease Energy Intake in Adults Consuming Lunch in the Laboratory.
Journal of
the Academy of Nutrition and Dietetics, 110, 10941097. doi:
http://dx.doi.org/10.1016/j.jada.2010.04.006

Kolodinsky, J., Berino, H., Johnson, R.K., & Reynolds, T.W. (2007). Knowledge
of
Current Dietary Guidelines and Food Choice by College Students:
Better Eaters Have Higher Knowledge of Dietary Guidance. National
Center for Biotechnology Information, 107 (8):1409-13. Retrieved from
http://www.ncbi.nlm.nih.gov/pubmed/17659910

Ruiz, A.J. & Claudio, E.E.C. (2011). Medical Nutrition Therapy for Filipinos (6th
ed.).
Meriam & Webster Bookstore, Inc.

Storcksdieck, S., Bonsmann, G. & Wills, J.M. (2012). Nutrition Labeling to

Prevent
Obesity: Reviewing the Evidence from Europe. Springer, 1(3): 134140.
doi:

10.1007/s13679-012-0020-0.

Shine, A., OReilly,S. & OSullivan, K. (1997). Consumer attitudes to nutrition

labeling.
British Food Journal, 99 (8), 283 289. doi
http://dx.doi.org/10.1108/00070709710188381.

Cowburna, G. & Stockley, L. (2005). Consumer Understanding and Use of

Nutrition
Labelling: a Systematic Review. Cambridge Journals, 8 (01), 21-28. doi
http://dx.doi.org/10.1079/PHN2004666.

APPENDIX A 1
Sample of a Food Label
Source: http://www.organicnation.tv/blog/tag/food-label

APPENDIX A 2

Nutrition Facts Panel

APPENDIX B

Terms Used in Food Label

Per Department of Health (DOH) Administrative Order No. 88-B s. 1984 the
basic requirements of labeling are as follows:
1. Brand name/Trade name
2. Product Name - should state the true nature of food
3. Net Weight/Volume - metric (kg, mg, ml, L)
4. Ingredients declared on decreasing order of proportion
5. Manufacture/Distributor declared with complete address, and
street address may be omitted only if listed in the phone directory
in the preceding year
6. Lot Identification Code/Manufacturing date or Expiry date
Specific labeling requirements: This provides necessary information for
the target consumers will apply to the following products:
1. For alcoholic beverages the alcohol content (percent/proof) is
indicated
2. Bottled water includes FR No. (Food Registration No.), LTO No.
3. Infant formula includes Executive Order No. 51 (Milk Code) require
labels to state the following:
a. Breast milk is Best For Babies (in the primary display panel)
b. The improper use of breast milk substitute maybe dangerous
to your childs health.

4. BFAD Memorandum Circular No. 25 s. 1992 require to incorporate

the caption No Approved Therapeutic Claims and BFAD Bureau
Circular No. 02 s 1999 provided for specific requirements on the
printing of such caption on the label of all food supplements.
5. Scientific name of the herb(s) should be included for food plant
products.
6. Codex Alimentarius Vol. 4, 1994 should be followed for food with
special dietary purposes
7. Fortified food products should follow DOH Administrative Order No.
4-A s. 1995

Mislabeled food: Consumer Act of the Philippines Article 85 of Republic Act

No. 7394 in mislabeling states: A food shall also be deemed mislabeled if
the labeling or advertising is false or misleading in any way.
Open-date-marking:Expiry Date/Consume Before or Best Before Date
is required for these food groups:
1. Fortified Food Products

4. Vitamin C Fortified Juice Drinks

2. Bottled Water

5. Bakery Products

3. Liquid Milk Products

6. Dried Milk products

7. Nutrition labeling: A nutrition facts supplementing the label claim

should also be presented in the label for fortified products. Declaration of
protein, carbohydrate, fat, energy value, vitamin and mineral content of
the food in tabulated form are presented in Nutrition Information. The
added nutrients are in the form of nature identical nutrients.
8. Fortification guidelines: Nutritional claims on micronutrient-fortified
products and to assure that the claims are true and conform to the
standards are regulated by the DOH Administrative Order No. 4-A s. 1995.

Number of servings per container/package

Serving size by weight or volume (by weight for solid food and
volume for liquid food)

Calories (kcal) per serving

Nutrients added and their corresponding amount expressed as %

RDA per serving

9. The Codex Guidelines on Nutritional Labeling is adapted for general

requirements on nutritional claims that are below the fortification
requirements. If the local regulations are not available, the FDA is
adapted (particularly the New Labeling and Education Act of 1990).
Examples of NLEA Nutrient Content Descriptors used:

10.

Free: means no amount of or physiologically inconsequential

Fat-Free: less than 0.5g/serving

Cholesterol-free: less than 5mg/serving

Health Claim: Regulation and restriction of health claims. The most

common is therapeutic claims which cannot be allowed because the

nutrient level (vitamins and minerals) formulated in products for food

registration is limited to the RDAs Recommended Daily Allowance)
maximum level. This level is not enough to bring about any therapeutic
effect.
11.
12.
13.
14.

Fiber Claim on Heart Disease

15.

Risk for heart disease is reduced by diets low in saturated fat and

cholesterol and rich in fruits, vegetables, and grains.

16.

Fiber Claim on Cancer

17.

Some type of cancer is reduced by low-fat diets rich in fiber containing

grain products, fruits, and vegetables.

18.

Sodium Claim on Hypertension

19.

Diets low in sodium may reduce risk of high blood pressure and other

disease associated with many factors.

20.

Fat and Cholesterol on Coronary Heart Disease

21.

Diets low in saturated fats and cholesterol reduces the risk of having

heart disease.
22.
23.
24.
25.
26.

27.

Source: Lagua, R.T. & Claudio, V.S. (2004). Nutrition and Diet Therapy

Reference Dictionary. Meriam Webster Book Store Inc.

28.
29.
30.
31.
32.
33.
34.
35.

APPENDIX C

Pyramids for Various Ages and Physiologic Conditions for

Filipinos

36.

37.

38.

39.

40.
41.

42.
43.
44.

Source: FNRI-DOST ( http://fnri.dost.gov.ph/index.php/tools-and-

standard/nutritional-guide-pyramid)

45.

46.

APPENDIX D
47.

Pinggang Pinoy (Food Plate Model)

48.
49.
50.
51.
52.
53.
54.
55.
56.
57.
58.
59.

60.

The fruits and vegetables (Glow Foods or the regulating foods)

are half of the Pinggang Pinoy. The vegetables are having a larger portion.
The remaining half of the plate is divided into rice (Go Foods or the energygiving foods) and the fish (Grow Foods or the body-building foods). The rice
has a bigger portion size than the fish. The glass represents water which is
very important in maintaining cellular hydration. It emphasizes the
importance of drinking lots of water and less sugary beverages.
61.
62.

63.

Source: PCHRD-DOST

(http://www.pchrd.dost.gov.ph/index.php/news/library-health-news/5290pinggang-pinoy)
64.
65.

Appendix E

66.

Research Locale

67.

68.
69.

Source: Google Map

70.
71.
72.
73.

Appendix F

74.

Detecto Scale
75.

76.
77.
78.
79.
80.
81.
82.
83.
84.
85.
86.
87.
88.
89.
90.
91.
92.
93.
94.
95.
96.
97.
98.

APPENDIX G

Transmittal Letter

99.
100.
101.
102.
103.
104.
105.
106.
107.
108. APPENDIX H
109. INFORMED CONSENT FORM
110. Title of Research Study. The Relationship Between Nutritional
Awareness on the Use of The Food Label and Body Mass Index Among
Second Year Students of Cebu Doctors University
111. Investigator. Quiboyen, Eliza., Pausanos, Hannah Mae., Leyson,
Francis., Moriles, Kim., Solatorio, Shiela
112. Purpose and Background. The study seeks to describe the
awareness on the use of food label of the students in the hope of
presenting information that may give insight in the promotion of healthy
lifestyle.
113. Procedures. If I agree to participate, the following things will happen:
1. I will answer some questions about my awareness on the use of food
label in a form a questionnaire. This will take about 5 minutes.
2. I will have my body weight and height measured with minimal clothing
and without shoes using a calibrated portable scale. This will take
about 5 minutes.
3. I will have my Body Mass Index (BMI) calculated. This is from the
weight and height gathered from me and will be calculated by the
researchers. This will take about 5 minutes.
114. Benefits. There may be no direct benefit to me from participating in
the study. However, I may find to correct my eating habits and improve
my diet. I will be assessed nutritionally for free.

115. Risk. I understand this study is a plain data gathering and there is no
risk involved in this study.
116. Reimbursement. I was informed that there is no money involved in
this study and since this only includes gathering of data that would only
require my presence.
117. Confidentiality. The results of all the study tests will be discussed
with me in a forum. Except for this disclosure, all information obtained in
this study will be considered confidential and used only for research
purposes. My identity will be kept confidential in so far as the law allows.
The study will be burned after one year.
118. Questions. PAUSANOS, HANNAH MAE., LEYSON, FRANCIS RAY T.,
MORILES, KIM MARIE T., SOLATORIO, SHIELA, the researcher, has
discussed this information with me and offered to answer my question. If
I have further questions, I can contact Quiboyen, Eliza, the leader of the
study at 09236941109.
119. Right to Refuse or Withdraw. My participation in the study is
entirely voluntary, and I am free to refuse to take part or withdraw at any
time without affecting or jeopardizing my future medical care.
120. Consent. I agree to participate in this study. I have been given a copy
of this form and had a chance to read it.
121.
122.
123. Signature of Participant:
124. _________________________________
125.
126. Date Signed:
127. _________________________________
128.
129. Signature of Investigator/Witness:
130. _________________________________
131.
132.

133.
134.
135.
136.
137.
138.
139.
140.
141.
142. APPENDIX I
143. Ethical Review Form
144.
145.
146.
147.
148.
149.
150.
151.
152.
153.
154.
155.
156.
157.

158.
159.
160.
161.
162.
163.
164.
165.
166. APPENDIX J
167. Anti-plagiarism Turnitin Result
168.

169.
170.

171.
172.
173.
174.
175.
176.
177.
178. APPENDIX K
179. Research Instrument or Questionnaire
180.
181. Student I.D. No.:___________________
________________________

Date:

182. Age: _________ Sex: ____ Height (cm): ________Weight (kg):

________BMI:______________
183.
184.
185. The researcher is interested to evaluate awareness of nutrition
guidance program. Please complete the following questionnaire
by placing a check mark () on your preferred response.
186.
187.
188.

193.
194. Q1 Have you
heard of the Food
Guide Pyramid?

195.

189.

191.

190. YES

192. NO
196.

197.

199.

202.

200.
198. Q2 Have you
heard of the
201.
Nutritional Guidelines
for Filipinos?

203.

205.

207.

209.

206. Q3 Have you

heard of the
Pinggang Pinoy
which illustrates the
Go, Grow and Glow?

208.

210.

204.

211.
212.
213. Nutrition Label Reading
Behaviors:
214. Here is an example of a food label.
215. This part of the food label is called

the

216. Nutrition Facts panel.

217.
218.
219.
220.
221.
222.
223.
224.

225.

227.

229.

231.

233.

226.

228. Alw
ays

230. Som
etimes

232. Rar
ely

234. Nev
er

235. Q4 How often do you

use the Nutrition Facts
panel (or other part of
the food label) when
deciding to buy a food
product?

236.

237.

238.

239.

240.

242.

245.

248.

251.

241. Q5 How often do you

use the ingredient list on
Food Label?

243.

246.

249.

252.

244.

247.

250.

253.

254.

256.

257.

258.

259.

255. Q6 How often do you

use the serving size on
Food Package?
260.
261.
262.
263. Specific Nutrition Facts Reading Behavior:
264.
265. When you use
the food label as a
basis for your
decision in buying
food product, how
often do you check
the following:

266.
267. Alwa
ys
268.

275.
276. Q7 Total
calories?
277.
282.
283. Q8 Calories
from Fat?
284.
289.
290. Q9 Total Fat?
291.
296.

278.

269.
270. Som
etimes

271.
272. Rare
ly

273.
274. Nev
er

279.

280.

281.

285.

286.

287.

288.

292.

293.

294.

295.

299.

300.

301.

302.

297. Q10 Transfat?

298.
303.
304. Q11 Saturated
fat?
305.
310.
311. Q12
Cholesterol?
312.
317.
318. Q13 Sodium?
319.
324.
325. Q14
Carbohydrates?
326.
331.
332. Q15 Fiber?
333.
338.
339. Q16 Sugar?
340.

306.

307.

308.

309.

313.

314.

315.

316.

320.

321.

322.

323.

327.

328.

329.

330.

334.

335.

336.

337.

341.

342.

343.

344.

345.

346.
347.
348.
349.
350. APPENDIX L
351. Research Budget
352.
353. EXPENSES

COST

354. Reproduction Materials

575

355. Internet Usage

100

356. Food

300

357. Anti-Plagiarism Fee

500

358. Proposal Fee

359.
360. Total
361.
362.
363.
364.
365.
366.
367.
368.
369.
370.
371.
372.
373.
374. APPENDIX M

Research Mentor

Assignment of

392.

394.

Activities

376.
Research

375. Time Table of Research Activities

380.
377.

378.

379. Fe

Nov

Dec

Jan

381.

382.

383.

Ma

Ap

Ma

384.

June

2015
396.
397.

398. 400. 402. 404. 406. 408.

399. 401. 403. 405. 407. 409.

393.
410.
411.

386.

387.

388.

389.

390.

385.

Au

Sep

Oc

No

De

391.

July

Jan

2016

412. 414. 416.

418. 420. 422. 424.

413. 415. 417.

419. 421. 423. 425.

648.
585.
554.
522.
489. 457.
426.
616.
and Analysis
Collection
553.
Review
521.
456.
Defense
Research
Ethical
StatisticalApproval
Oral Data Process Data Proposal
Title Screening
Forum

664.

Requirement Submission of

Final Research

427.

428. 430. 432. 434. 436. 438.

440.
441.

429. 431. 433. 435. 437. 439.

459. 461. 463. 465. 467. 469. 471.

473.
474.

460. 462. 464. 466. 468. 470. 472.

491. 493. 495. 497. 499. 501. 503.
492. 494. 496. 498. 500. 502. 504.
523. 525. 527. 529. 531. 533. 535.

505.
506.
537.
538.

524. 526. 528. 530. 532. 534. 536.

555. 557. 559. 561. 563. 565. 567.

569.
570.

556. 558. 560. 562. 564. 566. 568.

586. 588. 590. 592. 594. 596. 598.

600.
601.

587. 589. 591. 593. 595. 597. 599.

618. 620. 622. 624. 626. 628. 630.

619. 621. 623. 625. 627. 629. 631.

632.
633.

442. 444. 446.

448. 450. 452. 454.

443. 445. 447.

449. 451. 453. 455.

475. 477. 479.

481. 483. 485. 487.

476. 478. 480.

482. 484. 486. 488.

507. 509. 511.

513. 515. 517. 519.

508. 510. 512.

539. 541. 543.

514. 516. 518. 520.

545. 547. 549. 551.

540. 542. 544.

546. 548. 550. 552.

571. 573. 575.

577. 579. 581. 583.

572. 574. 576.

578. 580. 582. 584.

602. 604. 606.

608. 610. 612. 614.

603. 605. 607.

609. 611. 613. 615.

634. 636. 638.

640. 642. 644. 646.

635. 637. 639.

641. 643. 645. 647.

649.650.651.652.653. 654.655. 656. 657. 658. 659. 660.661. 662. 663.

665.666.667.668.669. 670.671. 672. 673. 674. 675. 676.677. 678. 679.

680.
681.

682. APPENDIX N
683. Research Documentation
684.
685.
686.
687.
688.

689.
690.
691.
692.
693.
694.
695.
696.
697.
698.
699.
700.
701.
702.
703.
704.
705.
706. CURRICULUM VITAE
707.
708. Personal Background
709.
710. Name: Quiboyen, Eliza B.
711. Address: E Rosal St., Guizo Mandaue City
712. Contact Number: 09236941109
713. Email Address: eliza_quiboyen@yahoo.com

714.
715.
716. Educational Background
717.
718. Elementary: Ferndale International School

Year

Graduated: 2008
719. High School: Ferndale International School
Graduated: 2012
720. College: Cebu Doctors University
721.
722.
723.
724.
725.
726.
727.
728.
729.
730. Personal Background
731.
732. Name: Pausanos, Hannah Mae R.
733. Address: 24-D Uytenso St., Urgello, Cebu City
734. Contact Number: 09955152325
735. Email Address: creed_lady@yahoo.com
736.

Year

737. Educational Background

738.
739. Elementary: Mahaplag Central School, Mahaplag Leyte
Graduated: 2006
740. High School: Mahaplag, National High School,
741.

San Isidro, Mahaplag, Leyte

Graduated: 2010
742. College: Cebu Doctors University
743.
744.
745.
746.
747.
748.
749.
750.
751.
752.
753.
754. Personal Background
755.
756. Name: Leyson, Francis Ray T.
757. Address: Bontuyan st., Talamban Cebu city, Cebu
758. Contact Number: 09231382086
759. E-mail Address:leysonfrancis@yahoo.com

Year

Year

760.
761. Educational Background
762.
763. Elementary: Cebu Mary Immaculate College

Year

graduated: 2005
764. High School: Don Bosco Technology Center Cebu
765. Mary Immaculate College
graduated: 2010
766. College: Cebu Doctors' University
767.
768.
769.
770.
771.

Year