Romero Et - Al. Quantitative Research 1.docx 2

CENTRAL COLLEGES OF THE PHILIPPINES
HIGH SCHOOL DEPARTMENT

1
SENIOR HIGH SCHOOL DIVISION
Type of Food Intake and Level of Productivity of Senior High School Students in
Central Colleges of the Philippines
A Research Paper
Presented to the
Faculty of Senior High School
Central Colleges of the Philippines
In partial fulfillment of
the requirements in RS12:
Practical Research 2
Lance Philip A. Romero

Ivan M. Lago
Ellaine Jubelle E. Latonio
Andrei T. Mendoza
Vincent Andrew Ace V. Orjeta
Malik Enajyram M. Palma
Adrian Rafael I. Rebonquin
Krishlyn Anne V. Reyes
Mitzi B. Roleda
November 22, 2021

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TABLE OF CONTENTS
ABSTRACT ………………………………………… 5
ACKNOWLEDGEMENTS ………………………………………… 6
CHAPTER
I INTRODUCTION ………………………………………… 7
Background of the Study ……………………………………… 8
Statement of the Problem ………………………………………… 9
Hypothesis ………………………………………… 10
Significance of the Study ………………………………………… 10
Scope and Delimitations ………………………………………… 11
Definition of Terms ………………………………………… 12
REVIEW OF RELATED ………………………………………… 12

LITERATURE
Theme 1 …………………………………………
Theme 2 …………………………………………
Subtheme 1 (if any) …………………………………………
Subtheme 2 …………………………………………
Theme 3 …………………………………………
Synthesis ………………………………………… 30
Theoretical Framework ………………………………………… 30
Conceptual Framework ………………………………………… 31
Research Paradigm
III METHODOLOGY ………………………………………… 32

Research Design ………………………………………… 32
Setting of the Study ………………………………………… 32
Sampling Design ………………………………………… 33
Instrumentation ………………………………………… 34
Data Gathering Procedure ………………………………………… 34
Statistical Treatment ………………………………………… 36
PRESENTATION, ANALYSIS, AND ………………………………………… 38

INTERPRETATION OF DATA
3
SUMMARY, CONCLUSIONS, AND ………………………………………… 41

RECOMMENDATIONS
Summary of Findings ………………………………………… 41
Conclusion/s ………………………………………… 41
Recommendations …………………………………………
43
REFERENCES ………………………………………… 45
APPENDICES
Appendix A: Research Matrix ………………………………………… 50
Appendix B: Approval Letter ………………………………………… 51
Appendix C: Letter to Validators ………………………………………… 52
Appendix D: Letter to Respondents ………………………………………… 52
Appendix E: Profile of Respondents ………………………………………… 53
Appendix F: Sample Tool/s and ………………………………………… 53
TOS
: Score Interpretation Guide ………………………………………… 54
: Data for Reliability Testing ………………………………………… 55
ndix I: Raw Data …………………………………… 56
Appendix J: Curriculum Vitae ………………………………………… 57
LIST OF TABLES
TABLE
Age across Gender of Respondents

………………………………………
…
2 Qualitative Interpretation ………………………………………

…
3 Type of Food Intake of SHS ……………………………………… 38

students …
4 Level of Productivity of SHS ……………………………………… 40

students …
4
5 Correlation between Type of ……………………………………… 41

Food Intake and Level of …
Productivity of SHS students
LIST OF FIGURES
FIGURE
1 Research Paradigm ………………………………………… 31

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Abstract
The research is titled "Type of Food Intakes and Level of Productivity of Senior
High School Students in Central Colleges of the Philippines during SY
2021-2022. Specifically, this study seeks to describe the relationship between the
type of food intake and level of productivity of Senior High School Students. The
research conducted has two variables as the foundation of the study, type of food
intake and level of productivity. This study will be conducted in Central Colleges
of the Philippines and Senior High School students as the respondents. The main
purpose of this study is to describe the relationship between the two variables.
Based on Maslow's Hierarchy of Needs, there are five factors in achieving
cognitive needs where food is included in one of the factors. if there is a
significant relationship between the two variables. This study will be beneficial to
students, teachers, and future researchers, so that they can discover if the food a
student eats can really influence his or her productivity throughout the day. The
research design used is quantitative descriptive correlational design and the
sampling method is convenience sampling, through the use of surveys the data
needed will be collected. The gathered data from the tools revealed that there is
no correlation between the two variables, due to students being classified as
"very unproductive" despite their food intake.

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Acknowledgements
The researchers wish to extend their gratitude to the following:
God Almighty. Through His grace and steadfast love which surpasses all
understanding, the researchers were able to complete this research paper.
Their Parents. With their unending love and support for their child in
these pressured times, the researchers were able to accomplish this research
paper.
Research Adviser. Through our devoted teacher who extends their
constant help and guidance during this research, the researchers were able to
complete this research paper.
Research Head. With the endless advice and instructions for this paper,
the researchers were able to finish this research paper.
Respondents. With the overwhelming cooperation of the individuals
surveyed, the researchers were able to complete this research paper.

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Chapter One
Introduction
Background of the Study
Drewnowski, A.(2020) states that nutrition interventions do not have a
relationship to productivity in the workplace. But there are ways to improve it, by
implementing large scale observational studies with questions about productivity
and health. Another one is supplements taken by employees will undergo
randomized controlled trials. But according to Friedman, R.(2014) that the food
an individual takes has an impact on performance. Where there are different
kinds of food that satisfy the specific needs of the body. Food is the one of the
providers of energy for the body so if an individual has an unhealthy diet, it will
lead to an unproductive day.
According to Tariga, J.N et al. (2021) people’s preferences are influenced
by environmental factors which might alter their lifestyle and food choices. As a
consequence of the current pandemic crisis, Filipino consumers are becoming
more cautious regarding their meals in order to prevent the widespread illness.
The Maslow hierarchy of needs is also claimed to be linked to consumption
patterns because it focuses on what needs should be prioritized, which may also
influence a person’s type of dietary habit. Before the pandemic, Filipinos
preferred to dine outside, 56 percent of their meals were non-organic and 47

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percent were said to be organic. However, when the pandemic hits, people
choose to stay in their home and cook dishes that contain nutrients that will help
them to boost their immunity as they become more health conscious.
According to Galura, J.T.(2021) there is a relationship between motivation
and productivity of college students. Motivation has a significant effect on
productivity, in a way that the higher the motivation the more productive are
college students in accomplishing their daily tasks. Agdeppa (2020) states that
people's food intake provides them energy to accomplish their duties, therefore it
can affect their productivity. Poor diet may result in malnutrition as well as
obesity, this can be a factor of decreasing productivity. Estimately, 6 out of 10 or
59.1 percent of Filipino workers are sedentary due to lack of nutrient
consumption.
The researchers discovered a gap between the related studies about the
topic. Almost all of the related studies pertain to the point of view of college
students, where the inadequacy of data takes place. Also studies coming from
local studies are lacking, there are more studies coming from foreign sources.
Another gap is most of the related studies state that there is no relationship
between the two variables while some related studies say that there is, here is
where inaccuracy occurs.
The locale that the study will be conducted on is at Central Colleges of the
Philippines. It is a for-profit private higher-education institution located in the

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urban setting of the metropolis of Quezon City, that is currently composed of
three hundred students. Despite being a great school, it is lacking the variation of
different type of food served to the students during break time. Also, the
researchers observed some students of the school are active or inactive. It is due
to the lack of variation of food the students are eating, because of the current
pandemic that everyone is experiencing.
This study intends to examine if the learners' food consumption has
something to do with their ability to execute tasks throughout the day. This will
provide comprehensive interpretation and knowledge about the topic, filling in the
gaps that found in previous studies and aid with the development of research
findings and recommendations.
Statement of the Problem
Major Problem. This study aims to describe the relationship between
type
of food intake and level of productivity of Senior High School students in Central
Colleges of the Philippines during S.Y. 2021-2022.
Minor Problem. Specifically, this study seeks to answer the following:
1. What is the type of food intake of Senior High School students in Central
Colleges of the Philippines during S.Y. 2021-2022?

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2. What is the level of productivity of Senior High School students in Central
3. Is there any significant correlation between types of food intake and level of
productivity of Senior High School students in Central Colleges of the
Philippines during S.Y. 2021-2022?
Hypothesis
H . There is no significant relationship between type of food intake and

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level of productivity of Senior High School students in Central Colleges of the
Philippines during S.Y. 2021-2022.
Significance of the Study
The general objective of this research is to describe the relationship
between type of food intake and level of productivity of Senior High School
students in Central Colleges of the Philippines. The findings will be beneficial to
the following:
Students. In this study, the student will be able to identify the various type
of food intake and their level of productivity. Moreover, the beneficiaries will be
able to adjust and change their nutritional basis and reduce risk of sickness
whilst keeping in mind the performance they are able to exert.

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Teachers. In this study, teachers will be able to advise and warn students'
performance based on their well-being. Allowing them to be aware of the
possible state of which a student can perform to an extent. Furthermore, they can
utilize this study to revolve their way of teaching with regards to the nutrition and
food consumption of students for them to perform efficiently.
Future Researchers. This study is beneficial to the future researchers
who will conduct similar research about the different types of food intake and how
it is vital in the level of productivity of the students. Furthermore, the future
researchers can use this study as a reference that will provide a guide in
developing new theories.
Scope and Delimitations
The focus of this study is to describe the relationship between type of food
intake and level of productivity of Senior High school students in Central Colleges
of the Philippines during S.Y. 2021-2022. Due to the fact that the data gathered
about the point of view of Senior High School is lacking, which led the
researchers to study about the specific respondents. Central Colleges of the
Philippines is also chosen as the locale, because of it being convenient and the
observation by the researchers about the lack of variation of food in the cafeteria
and the activeness or inactiveness by students during only class. The

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researchers will prepare an online survey that will be answered by the
respondents in order to gather the data needed.
The researchers will exclude the college students and junior high school
students as they were already mentioned in the gathered RRL. The respondents
will only revolve around Senior High School originated in sections
ABM-Dominguez, HUMMS-Dominguez, and STEM-Lara. Also respondents in
Grade 12 would come from sections ABM-Umali, HUMMS-Umali, and
STEM-Umali.
Definition of Terms
The following terms are operationally defined:
Type Food Intake - This refers to the category of ingestion of any
substance consisting of fruits and vegetables, whole grains, dairy products, and
protein by Senior High School students in Central Colleges of the Philippines
during S.Y. 2021-2022.
Level of Productivity - This refers to the number of tasks completed over
total assigned tasks and hours completed by Senior High School students in
Central Colleges of the Philippines during S.Y. 2021-2022.

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Chapter Two
Review of Related Literature
This chapter discusses the linked literature's common results, contrasting
findings, similarities and differences. It also includes the theory that supports this
study, a representation of the relationship between the two variables, and a
diagram that summarizes the study's technique.
Type of Food Intake
A research study was conducted by American scientist Michelle Litton and
Alyssa Weavers that they’ve published during 2021 in Detroit, Michigan. The
research is examining the relationship between food security, and fruit and
vegetable consumption and purchasing whilst in the pandemic. It uses a
convergence sample design that they used to conduct an online survey. The
survey was advertised using Facebook, and the participants are eligible in the
state of Michigan and are 18 years and older. With 484 adult respondents, the
results came in and stated: 36.2% of the participants experienced food insecurity
in the last month. 22.8% increase in food insecurity during early pandemic days
were recorded in the US driven by unemployment rates due to lockdown. Lastly,
it recommended that adequate food assistance is very vital for the mean time as
recovery from unemployment would resume after several years. Before the study,
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the researchers encountered a problem that existing studies of the topic had not
been examined before and during the COVID-19 pandemic.
According to Jordan, I, et al. (2021), the COVID-19 pandemic crisis had
an impact on food security and nutrition in both direct and indirect ways. This
included short- to long-term effects on not only health but also food systems and,
as a result, nutrition. The study is conducted with an international research
community from 12 different countries who were interested to join the
COVID-Food systems project with 1,042 respondents. The researchers aim to
see how the observed limits affected people's food intake across the world. A
semi-structured questionnaire translated into multiple languages was used to
conduct an online survey on Food and COVID-19. The questionnaire had 65
questions, 15 of which were closed, 15 of which were open-ended, and 35 of
which were created as mixed questions. The closed-ended questions have a
prepared selection of answers. The open ended questions inquired for
participants' observations and provided opportunity for a text with no character
limit. The mixed questions provided an opportunity for people to remark on and
add information about their responses to a question with a predetermined
response scale, such as "yes/no/don't know or other, please specify." Food
consumption changes were analyzed retrospectively using the same questions
used to assess the situation before and after the epidemic began. A Likert scale
was used to assess the price change question (strong increase, little increase, no
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change, little decrease, and strong decrease). The findings showed the amount
of food consumed (38%) and the amount of vegetables consumed (38%)
changed for the individuals (27%). The number of vegetable groups consumed
did not vary, but there were significant declines in diversity across all vegetable
groups. Furthermore, connections between the quantity of ingested vegetable
varieties and income regions, as well as gender, were discovered during the
COVID-19 epidemic. The level of decrease in vegetable diversity in different
vegetable categories was typically dependent on educational and occupational
position, gender, and family environment.
According to Janssen M, et al. (2021) The study is conducted with 2,680
residents of Denmark (DK), Germany (DE), and Slovenia (Sl). The researchers
objective was to map the changes at individual consumer level and identify the
influence factors of the COVID-19 pandemic on the changes of the food
consumption in individuals. The researchers conducted a cross sectional online
survey to the 2,680 residents of Denmark (DK), Germany (DE) and Slovenia (Sl)
with the use of age and regional distribution and quota sampling for the gender.
In the spring of 2020 during the first lockdown the data on consumption
frequencies were collected using the food frequency questionnaire for the
important types of fresh food and perishable food. According to the findings,
15-42% of the participants showed a change in their intake frequency during the
pandemic compared to before the epidemic starts, depending on the type of the
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food. Researchers state that there were no commercial or financial relationships
that may be considered as a potential conflict of interest during the research.
This research was conducted in 2021 by König, L. M. et al. The
researchers used correlation quantitative design to test whether perceived meal
color variety was positively associated with the consumption of fruit and
vegetables across meal types. There were 110 respondents who were mostly
female undergraduate students,and had no defective color vision in the
University of Konstanz. After signing the consent, the respondents installed the
study app on their own smartphone or received a study phone where they
answered questionnaires and were required to record all the food intakes
throughout 8 days. The researchers coded the food intakes using a coding
manual, respondents classified food into categories and used 100-point visual
analogue scale for the color of the food. This resulted in showing that across
meal types, more colorful meals contain a greater proportion of vegetables and a
smaller proportion of sugary extras. The researchers recommended increasing
consumption of colorful meals composed of fruits and vegetables, due to the fact
that it may be an effective strategy for promoting healthier eating patterns.
According to Torrens, K. (2019) this study was conducted from the United
Kingdom (UK). Finding out information using a Qualitative Descriptive research
design, to let the respondents read and follow the guide of five-a-day Nutrition
foods for a balanced diet. Men have different daily nutritional requirements to
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women and, below, our nutritionist offers guidance and recipe ideas for men
seeking a balanced diet. The guide explains some simple rules to follow like
getting a minimum five-a-day of fruit and veg, including wholegrains and less red
meat and lower fat to have a good amount of nutritions for their body. The
Results when the respondents follow the guide they will be having a good diet for
their Health.
Anonymous (2019) states that this study was conducted from the United
States America (U.S.A). Finding out the Food types and Dietary Information
using the Quasi-Experimental Research Design, The Students will be eating a
healthy nutritious diet has been shown over and over to prevent a variety of
diseases, including cancer. Based on the information, good nutrition is vital to
good health, disease prevention, and essential for healthy growth and
development of the student and adolescents. After the Students learned how to
eat a healthy nutritious diet. The Results were that after they eat the healthy
nutritious diet, the students and their body will be healthy to prevent disease after
they eat the healthy nutritious food diet.
According to Anonymous (2018), this study was conducted from the
United Kingdom (UK). Finding out the information that are the strengths and
weaknesses of those who are Not suitable for measuring distant past meals or
irregularly consumed foods, using Descriptive Research Design. The
Respondents were Adults, they will be recorded and asking them some
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questions about the strength and weaknesses of dietary based on their
experience to gather the information. While the participants as they are recorded.
The results are Based on the information that has been gathered It provides food
and nutrient data that can be used in numerous types of analysis to answer a
variety of research questions.
This research was conducted in 2017 by Wahl, D.R., Villinger, K., König,
L.M. et al. The researchers used Quasi-experimental to figure out the eating
happiness and satisfaction experienced in-the-moment, in real time and in real
life depending on food intake. There are 38 respondents where 28 are female
and 33 are students of the University of Konstanz, who used a smartphone
based EMA approach in accordance with the Declaration of Helsinki. After being
recruited in Facebook, they are required to sign a consent and download the
application movisensXS also the study survey movisensXS Library. The
respondents undergo eight straight days of recording food intake, where the
completed episodes suggest that overall eating occasions were generally
positive and also depend on food intake. The encountered problem was
discovered to be about compliance rate, where meal level cannot be directly
assessed due to variation of meal and snacks throughout the day of an
individual. But this study recommended that eating fruits and vegetables have
immediate benefits to the psychology of an individual.

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According to Case-Lo, C. (2017), food and nutrition are the way that we
get fuel, providing energy for our bodies, that is why the effective management of
food intake and nutrition are both key. Every day, we must replenish the nutrients
in our bodies with new supplies. The importance of water in nutrition cannot be
overstated. It is necessary to consume fats, proteins, and carbohydrates.
Maintaining essential vitamins and minerals is also essential for healthy health.
Vitamins like vitamin D and minerals like calcium and iron are crucial to consider
when choosing foods to eat, as well as appropriate dietary supplements, for
pregnant women and adults over 50. Natural foods are abundant in a healthy
diet. Fruits and vegetables, especially those that are red, orange, or dark green,
should make up a significant portion of a balanced diet. Whole grains, such as
whole wheat and brown rice, should be included in your diet as well. Dairy
products for adults should be fat-free or low-fat. Lean meat and chicken, seafood,
eggs, beans, legumes, and soy products like tofu, as well as unsalted seeds and
nuts, are all good sources of protein. Even if you eat enough, if you don't
consume a well-balanced diet, you may be vulnerable to certain nutritional
deficiencies. You could also be deficient in nutrients as a result of specific health
or life circumstances, such as pregnancy, or medications you're taking, such as
blood pressure meds. Vitamin deficits may occur in people who have had
intestinal disorders or had parts of their intestines removed owing to disease or
weight loss surgery. Nutritional deficits are also common among alcoholics.
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This research was conducted in 2014 by Chao, A., Grilo, C.M., and Sinha,
R. The researchers used correlational quantitative design to determine the
relationships between BMI and the frequency of food cravings for different
categories of foods, examine the associations between cravings for different
types of foods and self-reported, habitual intake of these foods, and assess how
these relationships differ by BMI. There were 646 adults participants between the
ages of 18-50 in Yale University New Haven, Connecticut, who answered
questionnaires. After completing an initial screening, the participants underwent
intake sessions and assessments composed of self-report questionnaires. Also
researchers measured the height and weight. This resulted in a significant
positive relationship between BMI and food cravings, positive associations
between cravings for sweets, high fats, carbohydrates/starches, and fast-food
fats and respective intake of these types of foods. The intensity of food craving
was not measured, but it is recommended for future researchers to examine
biobehavioral mechanisms underlying food cravings.
According to Claudia L, et al. (2014) the study was carried out from India.
The research problem found was that the objective of the present work is to
review and describe trends in food intake and food intake in the various states of
India. The researchers used the 24-hour callback method, and the
questionnaires, grain and millet made up the majority of the diet in all states and
in selected samples. PubMed research study results yielded 84 results and of

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those 7 articles were included in this study in India due to its focus on food intake
and consumption. The problem the study found was that food intake patterns
showed that the majority of the Indians are vegetarians and foods rich in
micronutrients are generally consumed less frequently. A poor and monotonous
cereal-based diet can encourage inadequate food intake according to
recommended daily intake standards.
According to Catherine H, et al. (2013), it was conducted in School of
Nursing, Azusa Paciﬁc University, Azusa, California. The research problem was
to study the degree of acculturation, food intake, changes in diet and habits,
general health outlooks and health determinants related to diet, body mass, hip
and waist measurements, and waist-hip ratios of first-generation American
Filipinos in the South. Researchers conducted the data After receiving training
from a registered dietitian on how to take a 24-hour reminder call, a
teacher-trained nurse who was fluent in English and Tagalog and understood
other Filipino dialects used in Vietnam, became a teacher. The result was FAs
consider themselves more Filipino than American, but their degree of
acculturation reflects the transition to biculturalism. FAs renounce, maintain, and
adapt elements of Philippine and American cultures in food intake, dietary
changes, and practices. Although FAs rate their health from very good to
excellent, many exceed the limits for BMI, waist circumference, and waist-to-hip
ratio.
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Hoyland,K. A. McWilliams,R. J. Duff,J. L. Walton (2012) – the researchers
who conducted the study on Breakfast consumption in UK schoolchildren and
provision of school breakfast clubs.The researchers surveyed 3311 children that
are aged 5–15 years old in England regarding their breakfast consumption and
breakfast skipping because it is timely in the UK. Despite a significant wealth of
data demonstrating the health benefits of having breakfast on a regular basis,
several epidemiological studies have discovered breakfast skipping in both
children and adults. In conclusion, 14% of UK kids have nothing to eat for
breakfast. Breakfast clubs were then provided to half of England’s schools.
According to Sebastian P, et al. (2012), this study was conducted in
Germany. The objective of their studies is the application of the device for
monitoring food intake in the elderly population. Participants were advised not to
speak further during the entire recording and to stay away from any form of
traumatic noise. Researchers were advised to recall the wide variety of swallows
in each document recorded by the experimental staff. They developed algorithms
to detect the activity of food intake and classify the type of food consumed. The
results of the classification are comparable to related works. Obesity and
diet-related diseases are a growing problem in industrialized nations. Long-term
studies are required to demonstrate that the use of our sensor system helps tailor
nutritional advice for the benefit of the patient.

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Level of Productivity
A study made by Fernanda Staniscuaski, Livia Kmetzsch, Leticia de
Oliveira and many others alongside 3,345 respondents was conducted in 2021
inside Brazil. The purpose of that study is to recognize that academic productivity
is the ability to submit requirements in a span of a deadline during the pandemic.
They used a correlation design for the research. The researchers collected
information through a survey broadly distributed in Brazilian regions and
institutes. The results came out and it was concluded that race, gender and
parenthood are associated with submitting manuscripts and meeting the deadline
all together. Finally, the researchers suggests that it is important to detract an
increase of gender and racial discrimination in any workfield after the pandemic.
Fast actions to lessen the weight women carries during the pandemic includes:
homeschooling parents need to be flexible with their working hours- i.e. allowing
flexible working arrangements, where administrative activities and teaching
schedules are carried out by colleagues with more flexibility, and if possible, not
holding meetings during homeschooling hours.
Utami P. and Vioreza N. (2021) conducted a study on Teacher Work
Productivity in Senior High School in Indonesia (ID). They asked 198 Senior High
School teachers to answer a questionnaire regarding the said study. The
research design was correlation analysis and it looked into the level of the
workers’ productivity in their school. The goal of this study was to see how job
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satisfaction and absenteeism affected the work productivity of high school
teachers in the Bekasi region. The research instrument was given to 198
teachers who were chosen using a simple random sample procedure. The
survey method was used, along with a path analytic methodology. According to
the study, the absence of a teacher impedes organizational production and
advancement. This gives rise to the belief that reducing a teacher's absence will
increase their output. Job satisfaction has a direct negative impact on
absenteeism. As a result, once teachers are satisfied with their jobs, they are
less likely to be absent from school.
According to Tiwasing, P., Dawson, P. Garrod, G. (2019), This study
examines the impact of micronutrient intake on the labor productivity of
rice-producing households in Thailand in 2011 by using Quasi-Experimental. The
cross-sectional data of 1573 rice-farming households are from the
Socio-Economic Survey (SES) of National Statistical Office (2011), Thailand, in
2011. Data on 193 food items were collected on a daily basis using a 7-day recall
diary, and each is converted into calorie intake and micronutrient availability
using the nutritive value of Thai foods from the Ministry of Public Health and the
ASEAN Food Composition Tables from the Institute of Nutrition, Mahidol
University, Thailand. They calculate calories available and micronutrient
consumption/adult equivalent/day for each household to circumvent differences
in calorie intake among age and gender of household members.

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Onuoha, B.C., Umoh, E.D., and Ufomba, H. (2017) used correlation
quantitative design to describe the impact of the politics of privatization and
commercialization of public enterprises in Nigeria on the level of productivity and
economic viability. Workers and staff answered questionnaires, but also
underwent an interview for the info that wasn't able to be answered in the
questionnaires. The results showed that it is completely not commercialized and
partially privatized, which means that the government still has control over
ALSCON.
According to Trax, M., Brunow, S., Suedekum, J. (2012), the study was
conducted in Germany. The study aim is to shed light on two important questions:
does cultural diversity matter for plant-level productivity, and if so, at which level –
the micro or the aggregate. The design used in this study was correlational
design and the instrument used was survey. They combine two sets of data from
the Institute for Employment Research (IAB) of the German Federal Employment
Agency. The first is the German Establishment History Panel
(Betriebshistorik-Panel - BHP), which is derived from official German labor
statistics. Second, they make use of survey data from the IAB Establishment
Panel (EP). In a series of extended analyses, researchers try to address
alternative explanations for the productivity effect of cultural diversity, and the
results are robust. The findings of the researchers imply that when it comes to
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analyzing the productivity effects of immigration, the diversity of this group in
terms of cultural origins is critical.
Relationship between Type of Food Intake and Level of Productivity
Chen G. (2020), states that many of the commonly available and popular
foods in schools are loaded with sugars, caffeine, chemicals, and sodium that
impede the children's learning process. The respondents are young children who
already go to school in America. Today, one out of every child is said to be
overweight and underweight in America that may be considered malnourished.
Malnutrition does not just imply a lack of food but also implies a lack of nutrients.
In order to solve this problem, healthy school programs are being implemented in
both public and private schools across the country as a response to the growing
concern about the health problem and the student performance.
Recommendation in order to improve the learning ability of the young students,
outside of the schools the parents should feed their children with smaller meals
and snacks every 3 to 4 hours to support the healthy eating and brain function.
Reuter, P.R., Brister, S.R., & Forster, B.L. (2020) states that students in
Florida Gulf Coast University's grade point average are associated with the food
they consume. The right amount of nutrition is indeed a requirement for students
to comprehend school activities. Researchers used a correlational quantitative
design to determine if there is a connection between students’ food intake and

27
their academic performance. By providing a survey to 577 undergraduate
students, researchers asked permission from the participants to indicate their
GPA and their regular food consumption. The result shows that skipping meals
and fast foods have a negative effect on students’ performance, different from
those students who eat nutritious foods which show a positive impact.
Researchers found that some participants may give inaccurate responses that
could affect the result of the survey.
Kim, S. Y. et al. (2016) conducted a web-based survey to 359,264 Korean
adolescents to analyze their dietary habits and determine whether it has a
relationship in their academic performance. Participants were given a consent
form in accordance with their privacy. Survey contains self-assessment questions
about the frequency and consistency of their food intake. The outcome of their
study shows that those students who eat a balanced meal a day are more active
in school, unlike those who have deficiency in nutrients in the food they eat.
Corcoran, S., Elbel, B., Schwartz, A.E (2016) conducted a
quasi-experimental study about the effect of Breakfast in the Classroom on
Obesity and Academic Performance. Students from New York City were the
respondents in the study. They have estimated the impact of breakfast in
classrooms implementation in New York City. The extent of breakfast
consumption of the students before classes were observed. To conclude, There
is no evidence of the hoped-for increases in academic success or the feared

28
increases in obesity in the statistics. Reduced hunger and food insecurity among
impoverished children, as well as the program's long-term effects, will define the
policy rationale for BIC (breakfast in the classroom).
According to Hafner, M. et al.(2015) health interventions have little impact
on productivity. It is more on a positive relationship that affects productivity, like a
line manager being supportive to his or her employee. Maintaining a good
relationship between the two, will also be beneficial to the health and wellbeing of
an employee.
According to Olsta, J. (2013), this study was conducted at Midwestern High
School. The respondents for this research were High School Students and they
were surveyed regarding the skipping breakfast; Quasi-Experimental design was
used in order to know the extent of food consumption before classes. Despite the
widespread availability of school breakfast programs and overwhelming evidence
that eating breakfast enhances a student's ability to concentrate and succeed in
the classroom, many youngsters do not consume it. The respondents were
surveyed regarding the relationship between their academic success and
breakfast consumption. They implemented a program that involved extending
breakfast cafeteria hours and installing mobile carts in study hall courses. In
conclusion, breakfast participation grew up to 400%.

29
Synthesis
Chen (2020), Reuter et al. (2020), Kim (2016), and Olsta (2013) they
found out that type of food intake has an impact on the productivity of an
individual throughout the day. The productivity is about the education of students
or teenagers inside the schools. That is why all of the authors are promoting for
them to eat, in order to improve their productivity.
However, Corcoran et al. (2016), and Hafner et al. (2015) stated that there
is no impact on the type of food for the productivity of an individual throughout
the day. There is not enough evidence to support this claim. There are also
external factors that cause this to happen, it is more on having a positive
relationship with others in order for an individual to be productive.
This present study is unique from the previous studies in a way that this will
focus more on the point of view of Senior High School students, which is lacking
in other studies. This will also be the first local study about the specific topic,due
to the fact that almost all are foreign studies.
Theoretical Framework
According to Maslow's (1962) Hierarchy of Needs which is about a Theory
of Human Motivation. In order for an individual to be motivated to reach a higher
level of needs, he or she must achieve all the most basic needs. Physiological,
safety, love, esteem, and self-actualisation are the five most basic needs needed
30
to be met. Food is included in physiology and must be fulfilled, before an
individual achieves his or her cognitive needs.
Conceptual Framework
Productivity is measured by two factors, which are input and output. Input is the
number of hours it takes for a task to be completed and the output is the number of tasks
completed. Determining the two factors leads to dividing output by input. Input is also
considered as resources to produce education, one of the resources said is time.
Student's time is important to produce education. According to a book by Monk, time in
productivity is significant due to students having different time from being productive. On
the other hand, task completion is defined as the number of independent problems and
tasks completed. In order to solve for this, total items completed need to be utilized by
dividing it to the sum of items that will give the percentage of task completion(Ramsey et
al., 2018).
Research Paradigm
Input Process Output
Type of Food Surveys

Intake
Relationship between Type of Food
Intake and Level of Productivity.
Level of Statistical
Productivity Treatment
Figure 1. Food Intake and Productivity of Senior High School Students in Central
Colleges of the Philippines
31
Chapter Three
Methodology
This chapter explains various methodologies used in data gathering and
analysis which are related to the research. The methodologies will include
sections like research design, setting of the study, sampling design,
instrumentation, data gathering procedure, and statistical treatment.
Research Design
The research design that the researcher will use for the study is
quantitative descriptive correlational design. According to Bhandari, P.(2021) this
is the design that will describe the relationship between the two variables, where
it will come naturally without controlling it. The direction of the relationship
between the two variables can either be positive or negative.
Setting of the Study
Originally, this study will be conducted at Central College of the
Philippines: located at Doña Imelda, Quezon City, Metro Manila. However, due to
the pandemic, the research will be conducted at our respective residence online.
A brief history about the Central College of the Philippines: CCP started its
operations upon its establishment on January 18, 1954, with an enrollment of
300 students. It was then known as the Polytechnic Colleges of the Philippines,
32
Inc. (PCP). It was established by a group of prominent educators, and now it is a
for-profit private higher-education institution.
Sampling Design
The sampling design that the researchers picked for this study is
Convenience Sampling design. The researchers want to assess specific
respondents based on the purpose of the study about Type of Food Intake and
Level of Productivity. The population that the researchers have are Senior High
School students who study in Central Colleges of the Philippines. Senior High
School students who are eating before fulfilling tasks are the required criteria in
order to be part of the study.
Criteria
● Studying in Central Colleges of the Philippines
● Senior High School Student
● Someone who eat food before doing tasks
Instrumentation
The instrument used in the first variable "Type of Food Intake" is a survey,
also the same thing as the second variable “Level of Productivity” which uses an
online survey as well. The researchers choose survey as the instrumentation as
it is more accessible to gather information from a large population of respondents

33
or to understand the needs of individuals of certain topics, and a great amount of
data to be used in the study. Based on the study of Case-Lo, C(2017) the
attributes that are going to be measured in variable 1 "Type of Food Intake" are
Fruits and Vegetables, Whole Grains, Dairy Products, and Protein. It is the first
part of the survey consisting of 4 items where respondents will simply state what
they eat for breakfast, lunch, dinner, and snacks from Tuesday to Thursday. On
the other hand, based on the study of Monk input and output are the two factors
in finding productivity. The second part of the survey consisted of 3 items, where
respondents will simply choose and state what is applicable to them. The
questions are based on the formula of productivity which is the number of tasks
completed over total assigned tasks multiplied by hours completed or completion time.
Data Gathering Procedure
Upon conducting this study, there are various considerations along with
principles that adhere to establish the research ethical value. The researcher
starts by constructing variables that will be used to determine the measure of a
certain subject of matter. It was inspected and approved before the researchers
progressed with the next procedure. Upon then, the researchers begin to seek
relevant studies regarding the specified variables and reflect on them to avoid
plagiarism. The researchers will record every source that they used in collecting
and analyzing data both with citations and proper APA format that can be seen in
34
the references. By analyzing related studies, researchers recognize the
inadequacy and inaccuracy in each gathered data that leads them to identify
where they should focus and perceive their study. Moreover, in order to acquire
the uniqueness of the current study, researchers integrate among similar studies
to distinguish its common and conflicting findings. Researchers used a
quantitative descriptive correlational design which will serve as a framework for
the study, this will also determine if there is a relationship between the two
variables. Convenience sampling method was applied during the data gathering
process. The researchers created a Researchers Made Test, where an attribute
and related literature is located to create an item. Prior to the distribution of the
survey, the instrument is examined first by validators to ensure its validity and the
reliability. In regards with the objective and intentions of the proposed study, the
researchers will request for the consent of those participants who will take part in
the study. All the data gathered will be firmly confidential and will not be used in
any form of control or intimidation against the participants.
Statistical Treatment
The researchers will use mode for minor problem 1 "What is the type of
food intake of Senior High School students in Central Colleges of the Philippines
during S.Y. 2021-2022?" Where the researchers will use this to assign the
attributes given into discrete categories.

35
On the other hand, the formula that is going to be used to answer the minor
problem 2 "What is the level of productivity of Senior High School students in
Central Colleges of the Philippines during S.Y. 2021-2022?” is weighted mean
.Instead of each data point contributing equally to the final mean, some data
points contribute more “weight” than others.
Formula:
Σ𝑥𝑤
𝑥= Σ𝑤
x = mean
x = measurement or value
w = number of measurements
∑ = Summation
The formula that is going to be used to answer the minor problem 3 “Is
there any significant correlation between types of food intake and level of
productivity of Senior High School students in Central Colleges of the Philippines
during S.Y. 2021-2022?” is Chi-Squared Test. A statistical hypothesis test that is
valid to perform when the test statistic is chi-squared distributed under the null
hypothesis.
Formula:
( 𝑂𝑖− 𝐸𝑖)2
χ2 = ∑ 𝐸𝑖
χ = Chi-Squared
2
36
O = Observed Value
i
E = Expected Value
i
∑ = Summation
37
Chapter Four
Presentation, Analysis, and Interpretation of Data
This chapter presents the findings of the data collection and analysis
along with the discussion. This will present the content regarding the Research
undertaken. This contains the presentation and explanation of the result. This
chapter will also showcase discussion of relevant literature and tables for the
result of each minor problem.
The result in the table shows that out of the four types of food intake which
are fruits and vegetables, whole grains, dairy products, and protein, the statistical
treatment shows that protein exhibits a huge proportion within the categories
from the respondents with 148. This indicates that the majority of the
respondents usually eat foods that can be classified as proteins from Tuesday to
Thursday, more than the other three types. The other three type of food intake
received a total amount of 38 votes only. The fruits and vegetables received 9,
whole grains received 28, and dairy products received 1 throughout the span of
Tuesday to Thursday.
According to Egan, S. (2017), about twice the recommended daily
amount of protein is consumed by most persons in the United States. About 60%
of Americans, according to the Hartman Group, are now actively striving to boost
38
their protein intake. In order to avoid sugar and simple carbohydrates, many
people are switching to protein-rich diets, snacks, and supplements.
Table 1.
Type of Food Intake of SHS Students in Central Colleges of the Philippines
during S.Y. 2021-2022
Mode
Type of Food
Intake Tuesday Wednesday Thursday Summation
Fruits and
Vegetables 5 2 2 9
Whole Grains 11 6 11 28
Dairy Product 0 1 0 1
Proteins 46 53 49 148
The result in the table shows the level of productivity of SHS students
throughout the span of Tuesday to Thursday. The data gathered was derived
from the formula, number of tasks completed over total assigned tasks and hours
completed. Wednesday recorded the highest mean with 0.44, followed by
Tuesday with 0.38 and Thursday with 0.37. Using the statistical treatment
weighted mean, the overall mean was solved which resulted in 0.4. The
interpretation of this data is part of the very unproductive group.

39
According to Sullivan, A. M., Johnson, B., Owens, L., & Conway, R.
(2014), the association between classroom behavior and academic performance
was studied in a large longitudinal research conducted in Australia (Angus et al.,
2009). Teachers were asked to rate their pupils on a list of ten "unproductive
behaviors," which were defined as actions that hampered a student's academic
advancement, as part of the study. Aggression, non-compliance, disruption,
inattention, unpredictable behavior, impulsiveness, lack of motivation,
unresponsiveness, unpreparedness, and inconsistent attendance were among
the unproductive behaviors.
Table 2.
Level of Productivity of SHS Students in Central Colleges of the Philippines
during S.Y. 2021-2022
Productivity Per Day x Qualitative interpretation
Tuesday 0.38 Very Unproductive
Wednesday 0.44 Very Unproductive
Thursday 0.37 Very Unproductive
Overall Mean 0.4 Very Unproductive
The result in the table shows the correlation between the two variables,
type of food intake and level of productivity. Using the statistical treatment
40
chi-square, the value of chi is 1.06. After solving for degrees of freedom, the
critical value was identified which is 12.592. The computed chi is less than the
critical value, therefore the null is accepted. On the other hand, the alternative
hypothesis is rejected.
Corcoran et al. (2016), and Hafner et al. (2015) stated that there is no impact
on the type of food for the productivity of an individual throughout the day. There
is not enough evidence to support this claim. There are also external factors that
cause this to happen, it is more on having a positive relationship with others in
order for an individual to be productive.
Table 3.
Correlation between types of food intake and level of productivity of SHS in
Central Colleges of the Philippines during S.Y. 2021-2022
x Chi-Value Critical Decision Rule

Value
Type of Food Intake Failed to Reject the Null

1.06 12.59 Hypothesis
Level of Productivity Rejected the Alternative

Hypothesis
41
Chapter Five
Summary, Conclusions, and Recommendations
This chapter includes the summary of findings that the researchers
evaluate to answer the minor problems, conclusion based on the gathered data,
and recommendation for the stakeholders and for the development of the study.
Summary of Findings
This presents the summary of all the findings related to the three minor
problems.
1. What is the type of food intake of Senior High School students in Central
The type of food intake usually consumed by Senior High School
participants based on the survey provided by the researchers, appears
that students ingest a great amount of proteins during those three specific
days which is Tuesday, Wednesday, and Thursday.
2. What is the level of productivity of Senior High School students in Central

42
The observed data regarding the respondent’s level of productivity
indicates a sufficient amount of performance in accomplishing their tasks,
resulting in “Very Unproductive”.
3. Is there any significant correlation between types of food intake and level
of productivity of Senior High School students in Central Colleges of the
Philippines during S.Y. 2021-2022?
There is no significant relationship between the type of food intake
and level of productivity of Senior High School students in Central
Colleges of the Philippines during S.Y 2021-2022.
Conclusion/s
In accordance with the result of the study, the researchers conclude that
on the span from Tuesday to Thursday the type of food intake of Senior High
School students has no influence on their productivity throughout the day, taking
into consideration that productivity is determined by how students manage their
time, whether they complete the assigned task first or engage in other activities.
Recommendations
Based on the findings and conclusions presented, the researchers
recommend the following:

43
Students.
Recommendation#1- Eat foods that aid in providing energy and help in
regulating adrenaline levels.
Recommendation#2 - Apply time management whenever there is a heavy
load of tasks, in order to be efficient in fulfilling it on time.
Recommendation#3- Do activities one task at a time at a steady pace, in
order for the tasks to be completed in an organized and timely manner.
Teachers.
Recommendation#1- Encouraging students to eat a healthy and balanced
diet before, during, and after classes.
Recommendation#2- Maximize learning time. Avoid the idle period between
the lessons and classroom activities. Always be prepared beforehand..
Recommendation#3- Find ways or alternatives to improve the level of
productivity of students.
Future Researchers.
Recommendation#1- Use another type of Quantitative Research Design
aside from correlation.

44
Recommendation#2- Choose a different locale as well as the participants to
gather new and comprehensive information.
Recommendation#3- Generate a new theory regarding the two variables to
accumulate supplemental evidence that supports the study.

45
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50
Appendix A
Research Matrix
Minor Problem Data Respondents Instruments Data Statistical

and gathering Treatment
Sampling Procedure
What is the type Type of Senior High The Survey Mode

of food intake of Food School instrument
Senior High Intake students of used in both
School Students Central variable is
in Central Colleges of Researchers
Colleges of the the made test
Philippines during Philippines. which is on
S.Y. 2021-2022? Table Of
Convenience Specification
What is the level Level of sampling (TOS) Weighted
of productivity of Productivit design.
Senior High y mean
School students
in Central
Colleges of the
Philippines during
S.Y. 2021-2022?
Is there any Correlation Chi-squar

significant between
correlation types food ed
between types of intake and
food intake and level of
level of productivity
productivity of
Senior High
School students
in Central
Colleges of the
Philippines during
S.Y. 2021-2022?
51
Appendix B
Approval Letter
Appendix C
Letter to Validators
52
Appendix D
Letter to Respondents
53
Appendix E
Profile of Respondents
Age across Gender of Respondents
Age fmale %male ffemale %female Total %
16 9 12.90% 10 16.13% 19 29.03%
17 10 16.13% 10 16.13% 20 32.26%
18 8 14.52% 10 16.13% 18 30.65%
19 2 3.23% 3 4.84% 5 8.07%
n= 29 46.78% 33 53.23% 62 100.01%
Appendix F
Sample Tool and Table of Specifications
Attributes Definition Items
Input and Productivity is measured by two

Output factors, which are input and output. 1. How many
Input is the number of hours it takes classworks/tasks are
for a task to be completed and the you supposed to
output is the number of tasks complete on
completed. Determining the two ● Tuesday? ___
factors leads to dividing output by ● Wednesday?
Level of input. Input is also considered as ___
Productivity resources to produce education, one ● Thursday? ___
= (number of of the resources said is time. 2. How many tasks have
task Student's time is important to you completed on
produce education. According to a ● Tuesday? ___
completed)/(t
book by Monk, time in productivity is ● Wednesday?
54
otal significant due to students having ___

assigned different time from being productive. ● Thursday? ___
task x hours On the other hand, task completion is 3. How long did it take
completed) defined as the number of you to complete your
independent problems and tasks tasks on
completed. In order to solve for this, ● Tuesday? ___
total items completed is needed to be ● Wednesday?
utilized by dividing it to the sum of ___
items that will give the percentage of ● Thursday? ___
task completion.(Ramsey et al.,
2018)
Appendix G
Score Interpretation Guide
Qualitative Scale to Interpret Mean Scores
Scale Qualitative
Interpretation
5.008 — 6.258 Very Productive
3.757 — 5.007 Productive
2.506 — 3.756 Moderate
1.255 — 2.505 Unproductive
0.004 — 1.254 Very Unproductive

55
Appendix H
Data for Reliability Testing

56
Appendix I
Raw Data
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
Appendix J
Curriculum Vitae
86
87
88
89
90
91
92
93

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CENTRAL COLLEGES OF THE PHILIPPINES

HIGH SCHOOL DEPARTMENT

Lance Philip A. Romero

November 22, 2021

REVIEW OF RELATED ………………………………………… 12

III METHODOLOGY ………………………………………… 32

PRESENTATION, ANALYSIS, AND ………………………………………… 38

SUMMARY, CONCLUSIONS, AND ………………………………………… 41

Age across Gender of Respondents

2 Qualitative Interpretation ………………………………………

3 Type of Food Intake of SHS ……………………………………… 38

4 Level of Productivity of SHS ……………………………………… 40

5 Correlation between Type of ……………………………………… 41

1 Research Paradigm ………………………………………… 31

High School Students in Central Colleges of the Philippines during SY

Based on Maslow's Hierarchy of Needs, there are five factors in achieving

cognitive needs where food is included in one of the factors. if there is a

research design used is quantitative descriptive correlational design and the

no correlation between the two variables, due to students being classified as

"very unproductive" despite their food intake.

The researchers wish to extend their gratitude to the following:

understanding, the researchers were able to complete this research paper.

Research Adviser. Through our devoted teacher who extends their

complete this research paper.

the researchers were able to finish this research paper.

Respondents. With the overwhelming cooperation of the individuals

surveyed, the researchers were able to complete this research paper.

Background of the Study

Drewnowski, A.(2020) states that nutrition interventions do not have a

implementing large scale observational studies with questions about productivity

and health. Another one is supplements taken by employees will undergo

an individual takes has an impact on performance. Where there are different

lead to an unproductive day.

According to Tariga, J.N et al. (2021) people’s preferences are influenced

consequence of the current pandemic crisis, Filipino consumers are becoming

The Maslow hierarchy of needs is also claimed to be linked to consumption

influence a person’s type of dietary habit. Before the pandemic, Filipinos

preferred to dine outside, 56 percent of their meals were non-organic and 47

them to boost their immunity as they become more health conscious.

According to Galura, J.T.(2021) there is a relationship between motivation

and productivity of college students. Motivation has a significant effect on

obesity, this can be a factor of decreasing productivity. Estimately, 6 out of 10 or

59.1 percent of Filipino workers are sedentary due to lack of nutrient

where inaccuracy occurs.

Philippines. It is a for-profit private higher-education institution located in the

urban setting of the metropolis of Quezon City, that is currently composed of

pandemic that everyone is experiencing.

This study intends to examine if the learners' food consumption has

findings and recommendations.

Statement of the Problem

Major Problem. This study aims to describe the relationship between

Colleges of the Philippines during S.Y. 2021-2022.

Minor Problem. Specifically, this study seeks to answer the following:

Colleges of the Philippines during S.Y. 2021-2022?

2. What is the level of productivity of Senior High School students in Central

Colleges of the Philippines during S.Y. 2021-2022?

productivity of Senior High School students in Central Colleges of the

Philippines during S.Y. 2021-2022?

H . There is no significant relationship between type of food intake and

level of productivity of Senior High School students in Central Colleges of the

Philippines during S.Y. 2021-2022.

Significance of the Study

The general objective of this research is to describe the relationship