Running head: NUTRITIONAL QUALITY OF SNACKS AND MEALS

Taste Buddies: Nutritional Quality of School Canteen Snacks and Meals as Perceived by

Junior High School Learners

Nicole Mae C. Santos, Lee Van Jake C. Retorio, Karylle J. Celino, Trisha Nicole C.

Tobias

Arc Daniel D. Tugade, Benedict V. Cinense and Bea L. Cabanayan

Bolinao School of Fisheries

 Running head: NUTRITIONAL QUALITY OF SNACKS AND MEALS
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Background of The Study

School canteen foods and drinks may contribute to childhood health problems.

Because children spend the majority of their time at school and, as a result, eat more there than at

home, schools are the best places to implement solutions to obesity and malnutrition. As a result,

it is critical to first evaluate the nutritional value of school-sold foods and beverages. School

canteens play a critical role in ensuring the nutritional well-being of children. Consuming

unhealthy foods from the school canteen on a regular basis may contribute to the burden of

childhood malnutrition and obesity. (Sharma et al 2019) Nutritional quality is defined as the

value of the product for the consumer’s physical health, growth, development, reproduction, and

psychological or emotional well-being (U Kopke).

Due to this several studies on the nutritional quality of foods in the school canteen (Y Sakai,

2022) (H Matela, 2022) and its relationship to food quality (LH Foo, 2021), (RS Cartagena,

2014), (Adissoda, 2022), were conducted.

According to the study by Sakai (2022), The lack of nutrients in canteen menus may

result in nutrient deficiency among students, emphasizing the importance of canteens in student

health. Several studies have found that eating out of the house is associated with higher energy

intake due to higher energy density or larger portions. What is eaten is influenced by

psychosocial and environmental factors, and consumers frequently lack access to nutritional

information that allows them to make an informed choice. Out-of-home eating presents

additional nutritional challenges, such as lower micronutrients, particularly vitamin C and

calcium, and other reports have shown that a higher frequency of consuming meals prepared
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away from home was associated with a lower intake of healthy foods, such as fruits and

vegetables.

The main danger is unhealthy food and beverage factors that contribute to health

problems all over the world. It is one major issue the world is currently dealing with the

perception of food consumption as a nutrient source of ailments. The canteen is the primary

source of food for students and employees at an academic institution inside its premises. It is in

charge of the students' eating habits should be healthy. As a result, it is expected that the

students’ food preferences could have a significant impact. contribution to their health. Currently,

most school canteens face common problems with students’ eating habits. In particular, the kind of food.

(Pajantoy et al., 2022).

Therefore, this research is directed to explore the nutritional quality of school

canteen snacks and meals as perceived by Junior High School learners enrolled in Bolinao

School of Fisheries during the school year 2022-2023.

Statement of the problem

This research generally aims to explore the nutritional quality of school canteen

snacks and meals as perceived by Junior High School learners.

Specifically, this study shall seek to answer the following question.

1. How do the participants perceive the nutritional quality of snacks served in the school
canteen?
2. How do the participants perceive the nutritional, quality of meals served in the school
canteen?
 Running head: NUTRITIONAL QUALITY OF SNACKS AND MEALS
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 Running head: NUTRITIONAL QUALITY OF SNACKS AND MEALS
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Significance of the study

This study will be able to contribute researched-based and knowledge on nutritional

quality of school canteen snacks and meals as perceived by Junior High school learners.

More specifically. This study will be beneficial to the various group of people, to

with;

Students. Data gathered can be used by Junior High school as the result may provide

insight about perceived nutritional quality of school canteen snacks and meals to hopefully

cultivate and promote healthy food choices and practices of learners.

Parents. Data can be used by Junior High school as the result may provide insight

about the perceived nutritional quality of school canteen snacks and meals to their children’s

quality of food to hopefully help their children to understand the importance of having a

nutritional quality of snacks and meals.

Teachers. Data can be used by Junior High School teachers as the result may

provide insight into the perceived nutritional quality of school canteen snacks and meals to their

student’s health to hopefully provide healthy food choices and help them to stay strong and

healthy.

Researchers. Data gathered can be used by the researcher as the result may provide

insight about the perceived nutritional quality of school canteen snacks and meals to hopefully

share their knowledge and inform the public about the perceived nutritional quality of school

canteen snacks and meals.

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Future researchers. The result of the study can serve as a basis for other researchers

to conduct the same study given a different context and setting.

Scope and Delimitation

This study focuses on the perception of Junior High School learners about the

nutritional quality of snacks and meals served in the school canteen at Bolinao School of

Fisheries during the second semester school year 2022-2023. It will explore on how the

participants perceive the nutritional quality of snacks and meals served in the school canteen.

The participants of the study will include five Junior High School learners

enrolled at Bolinao School of Fisheries during the school year 2022-2023.

This qualitative research will employ phenomenological design as it will

investigate the phenomenon of perceived nutritional quality of snacks and meals served in the

school canteen through the participant’s lived experiences.

The limited number of participants in the study is based on the premise of data

situation, or the point where some experiences or responses are gathered from participants, such

being sufficient to formulate themes and the corresponding in the researchers.

Furthermore, the study delimits itself to exploring the perception of Junior

High School Learners regarding the nutritional quality of snacks and meals served in the school

canteen and it will not attempt to determine the actual nutritional content and quality of snacks

and meals.
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The participants of the study will also include learners from grades 9 to grade

10 for easy access and communication.

In case of participants who might back out from the data collection process,

the researcher will tap on the participation of buffer participants who are from the same school,

particularly those who enrolled in grades 7 to grade 8.