CHAPTER 3: RESIGN AND DESIGN

Healthy Food Awareness and Eating Practices in Senior High School

Introduction: In this chapter, we will delve into the topic of healthy food awareness and eating
practices among senior high school students. The adolescent years are a critical period for
establishing lifelong habits, and promoting healthy eating during this time can have long-lasting
benefits for individuals' overall health and well-being. This chapter aims to explore the current
state of healthy food awareness and eating practices among senior high school students, identify
potential challenges, and propose strategies for promoting healthier choices in this age group.

1. Current State of Healthy Food Awareness: 1.1. Knowledge about Nutritional

Requirements: Investigate the level of knowledge among senior high school students
regarding essential nutrients, recommended daily allowances, and the importance of a
balanced diet. 1.2. Perception of Healthy Foods: Assess students' attitudes towards
healthy foods, including fruits, vegetables, whole grains, lean proteins, and the role of
processed foods and sugary beverages in their diet. 1.3. Access to Information: Explore
the sources of information senior high school students rely on to make food choices and
examine their awareness of nutrition-related resources and educational programs
available to them.
2. Eating Practices among Senior High School Students: 2.1. Dietary Habits: Examine the
typical dietary patterns followed by senior high school students, including the frequency
of meals, snacking habits, and consumption of fast food and unhealthy snacks. 2.2. Food
Preferences: Investigate the factors influencing food preferences among this age group,
such as taste, convenience, peer influence, and advertising. 2.3. Food Preparation and
Cooking Skills: Assess the level of knowledge and skills regarding food preparation and
cooking among senior high school students, including their ability to select and prepare
healthy meals.
3. Challenges and Barriers: 3.1. Time Constraints: Explore how time limitations due to
academic responsibilities, extracurricular activities, and part-time jobs affect the ability of
senior high school students to make healthy food choices. 3.2. Peer Influence and Social
Pressure: Examine the influence of peers and social norms on students' eating habits,
including the impact of cafeteria food choices and food-related social activities. 3.3.
Availability and Accessibility: Assess the availability of healthy food options within and
around senior high schools, including the quality of school meals and the proximity of
nutritious food outlets.
4. Strategies for Promoting Healthy Eating: 4.1. Nutrition Education Programs: Evaluate the
effectiveness of existing nutrition education programs targeting senior high school
students and identify potential areas for improvement. 4.2. Menu Planning and School
Meal Programs: Propose strategies to enhance the nutritional quality and appeal of school
meals, including collaborations with nutritionists, incorporating student input, and
addressing dietary restrictions. 4.3. Promotion of Healthy Snacks and Vending Machine
Options: Suggest guidelines for the selection and promotion of healthier snacks and
beverages in school vending machines to encourage better choices. 4.4. Engaging Student
Body: Explore ways to involve students in initiatives promoting healthy eating, such as
forming nutrition clubs, organizing cooking workshops, and conducting awareness
campaigns.
Conclusion: This chapter will provide insights into the current state of healthy food awareness
and eating practices among senior high school students. By understanding the challenges and
barriers they face and proposing effective strategies, educators, policymakers, and stakeholders
can work together to create an environment that fosters healthy food choices and supports the
overall well-being of senior high school students.