FOOD SAFETY AND

NUTRITION DURING
COVID-19 PANDEMIC

  
 Chapter I

PROBLEM AND ITS BACKGROUND

I. Introduction

 The impact of the COVID-19 health crisis on people’s interests, opinions, and behavior
towards food. Results showed initial trending searches and most watched YouTube videos
were about understanding what COVID-19 is and how the illness can progress and spread.
When the official statement of a pandemic was released, trending searches in relation to food
and shopping increased. The main research response for COVID-19 has been related to the
understanding of the virus, its spread, and health consequences; however, not only health is
being affected.

Consumers’ concerns regarding governmental mandated lockdowns, social distancing,

displacement restrictions, and their uncertainty about this pandemic’s extent are changing
along with their lifestyle’s. This exploratory study focuses on the first impact of a health
crisis on consumers’ behavior regarding food and shopping. Worldwide information was
gathered from different sources such as internet searches, while no foods or dietary
supplements can prevent or cure COVID-19 infection, healthy diets are important for
supporting immune systems. Good nutrition can also reduce the likelihood of developing
other health problems, including obesity, heart disease, diabetes and some types of cancer.

The main priority is to keep the virus out of the food environment. Several key measures
are required including upgrading of cleaning and sanitation measures, disinfecting surfaces
and high-touch points, educating staff on the virus and how to protect themselves and others,
reinforcing protocols such as physical distancing, hand washing, and improved security with
people staying in their vehicles/sanitizing hands when handing out documents and other
material. Ensuring food safety is a public health priority and an essential step to achieving
food security.
 There is no evidence that food is a source or important transmission route for the
COVID-19 illness. The presence of viable virus particles on food is low and the virus cannot
multiply in foods. Food is often treated such that micro-organisms, including viruses, are
killed or inactivated. Once food is eaten, it enters the gastro-intestinal tract where the gastric
acids of the stomach likely will inactivate the viruses.
STATEMENT OF THE PROBLEM

The study aimed to determine the FOODS AND NUTRITION DURING COVID-19

PANDEMIC among the Grade 12 Aquinas students.

Specifically, it aims to answer the following

1. What is the personal profile the respondents in terms of?

a. Name,

b. Age,

c. Sex

d. Strand/Program

2. How this study helps your physical health?

3. Who are the respondents of the study given?

Scope and Delimitation

This study is focused on the Food Safety and Nutrition During Covid-19 Pandemic

among the students of Grade 12- Aquinas of Ilocos Sur National High School This study limits

its coverage on the Senior High School Students on Ilocos Sur National High School

The students of Grade 12 Aquinas of Ilocos sur National High School will be chosen as

the participants of this study. The response will be prime source of data, the result will base on

the data gathered.

Significance of the Study

This study is significant of the following:

 Students. The result of this study will help the students to improve their skills in baking.

It will also be the guide to know the Impact of Bread and Pastry Production.

Teachers. The study will let the teachers have more knowledge and ideas to help their

students to enhance and improved their skills when it comes to baking.

Parents. The proposed study will help every parent to guide and encourage their

children to ensure a good performance in baking.

Future Researchers. The result of this study will serve as guide to their future research.

It will provide them enough information for their future studies.