Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Schools Division Office of Biñan City
BIÑAN CITY SENIOR HIGH SCHOOL - SAN ANTONIO CAMPUS
Pedro H. Escueta St., Brgy. San Antonio, City of Biñan, Laguna

FACTORS THAT AFFECTS THE

PERFORMANCE ON FOOD PRESERVATION

OF HOME ECONOMIC STUDENTS IN BIŇAN CITY SENIOR

HIGH SCHOOL

A Research Presented to Sir Jesie Velasquez

Subject teacher of Grade 12 Biñan City Senior
High School San Antonio Campus Department

In Partial Fulfillment
Of the Requirements in English
(Grade 12 - HE3, FBS/BPP)

GROUP 1

GALOSO, JHON LLOYD

GARCIA, ULRIKA

ORTELLANO, JUDYLETTE

JUVIDA, CRESHIA MAE

BERTOS, REYMILY
 ACKNOWLEDGEMENT
The accomplishment of this study would not be possible without the cooperation

and participation of those people, there may not all be written or mention, who are

behind of this study. Their contribution is a big help that is well appreciated and

gratefully acknowledge. However, the group wants to show how thankful and arrear

especially to the following:

To the researcher’s advisor who is possible for this research subject. Mr. Jesie

Velasquez, who’s compassionate, for guiding the researchers in every step of this

study... For being attentive and show concern for the group, also her precious words

that made the researchers believe that they will do and make this group research

possible to accomplish.

The researchers would also like to show their appreciatory to those people who

supports our study and gave their different advices throughout the journey of this study.

To our parents, fellow schoolmates, friends and classmates, this study is nothing

without the help of them. Words can’t express how blissful the group members and how

grateful we are for having them.

Above all, to our God Almighty, the author of knowledge and perception for this.
INTRODUCTION

Food preservation includes food processing practices which prevent the growth
of microorganisms, such as yeasts (although some methods work by introducing
benign bacteria or fungi to the food), and slow the oxidation of fats that cause rancidity.
Food preservation may also include processes that inhibit visual deterioration, such as
the enzymatic browning reaction in apples after they are cut during food preparation. By
preserving food, food waste can be reduced, which is an important way to decrease
production costs and increase the efficiency of food systems, improve food
security and nutrition and contribute towards environmental sustainability. For instance,
it can reduce the environmental impact of food production.

Food spoilage is the process of food becoming unsafe or unacceptable for human
consumption. Spoilage is normally caused by the growth of microorganisms in foods.
Other losses in quality are caused by natural activities in fresh food tissues, for
example, the excessive softening in overripe fruit caused by fruit enzymes. Spoilage
and quality losses are partially or completely controlled in properly preserved
foods. Food preservation is the maintenance of safe and nutritious food for an
extended period of time. Examples of preserved foods include properly packaged
refrigerated, frozen, canned, and dried products.

By Ben Conant (Aug. 20, 2013), discovering methods to save food from times of
abundance for eating during lean months has proven vital to moving our civilization
forward. Today, the benefits that emerged from our ancestors’ efforts at preserving food
continue to positively affect our lives and we’re gaining new benefits, too. For ourselves,
our community, and the planet, the modern day benefits of preserving our own food
have an impact that extends far beyond our kitchens. And for Laurie Neverman there's
never been a better time to learn how to safely preserve food at home. Home food
preservation helps you stock up and save money, whether you're growing your own
food or buying in bulk. It adds variety to meals, and the flavour of home preserved foods
can knock the socks off of most commercial offerings. You control what's in your food.
BACKGROUND OF THE STUDY

Filipino food before the fridge as an archipelago, early ancestors flocked towards the
water. The entryway into preserving food through fermentation. Air-drying or smoking
meat like tapa and salting fish into pungent bagoong was born as a means to let the
food survive for months perhaps at sea. In Middle East and Oriental cultures activity
dried foods as early as 12,000 B.C. In the hot sun the traditional food preservation in the
Philippines is salted, smoked and/or dried fish and meat products.

It was in the 18th and 19th century that food preservation techniques was improved as a
result it become widely used in the food industry. During this time, in 1810 (January)
Nicolas Appert invented a major food preservation technique. Nicolas Appert French
chef, confectioner, and distiller who invented the method of preserving food by
enclosing it in hermetically realed container. The National Center for Home Food
Preservation also explains that “canning was pioneered in the 1790s” by the Frenchman
Nicolas Appert. He discovered there the application of heat to food in realed glass
bottles preserved the food from spoilage.

In the past, and still the case especially in the rural areas, refrigeration is available or
beyong the reach of many Filipinos. The hot climate of the Philippines further
accelerates microbial growth enhancing potential food spoilage. Thus, many processed
food products in the Philippines and Filipino cuisine therefore have evolved to ensure
food preservation without the need for refrigeration. Alternatively, vegetable, fish and
meat products are bought daily to ensure freshness. Salt coupled with drying as
preservative. Salted, smoked and/or dried fish and meat products "hibe" (shrimp),
"tinapa" (anchovies), "tuyo" (smoke fish), "tapa" (dried meat), etc. are staples of Filipino
diets and cuisine. Among the average Filipino households, the day-to-day meals consist
mainly of vegetable dishes, e.g., nilaga that would be classified as "watery vegetable
soup". The salted and dried meat, fish and seafood products are used as flavor
enhancers to the recipes that consist mainly of vegetables. The vegetable dishes, so
prepared, or the salted meat products themselves, are eaten usually with a generous
helping of boiled white rice, or in some regions milled white corn grit.

Salt coupled with fermentation as preservative. Bagoong is prepared by salting either

small shrimps or fish then the processed product is allowed to undergo partial
fermentation. In a more complex procedure, the processed fish product is allowed to
undergo longer fermentation and the resulting juice extracted and processed as "patis".
The low pH and high salt concentration of "bagoong" and "patis" ensures their long half-
life if processed correctly. The Ilokano dish, "pinakbet", uses fish-based bagoong as a
main flavor enhancer and seasoning; while many Tagalog and Visayan dishes use the
"shrimp bagoong". Patis, is also use for the same purpose. Fat as a preservative. Many
of the original pork dishes, like dinuguan, igado & adobo can be prepared so that they
can keep for a week or so without any refrigeration. Usually this would include
marinating the respective ingredients with the appropriate seasonings to extract a great
portion of the liquid from the meat. The marinated meat is then sautéed, more water is
added to cover the entire meat and subsequently cooked slowly.

Some of the fatty portions of the pig are included in the aforementioned recipes to
ensure that when the water in the meat and in the seasoning brew has evaporated, the
cooked dish is literally floating in oil. The slow cooking assures almost complete
removal of water in the meat and the saturated fat that covers the dish is not subject to
fast recodification. The fat layer covers the entire dish protecting it from spoilage. As
prepared above, each dish can last for more than a week without refrigeration.
Sometimes they are reheated after a few days to avoid microorganisms from growing.

STATEMENT OF THE PROBLEM

This study aimed to determine assuredness in preventing food waste and spoilage
regarding the factors that affect in performing food preservation of Home Economics
Grade 12 students of the Biñan City Senior High School-San Antonio Campus.
Specifically, it sought to answer the following questions:

1. What is the profile of the students in terms of:

1.1 gender
1.2 grade and strand; and
1.3 health condition?

2. What are the factors that affects the performance of Home Economic students on
food preservation in Biñan City Senior High School-San Antonio Campus.

METHODOLOGY

This chapter contains details on the data gathering that is going to be done by the
researcher which include the research design, description of the respondents, sampling
technique and research instrument, that are chosen to achieve the study objective.

RESEARCH DESIGN

According to Trochim, William (2006), the research design refers to the overall strategy
that you choose to integrate the different components of the study in a coherent and
logical way. Thereby, ensuring you will effectively address the research problem. It
constitutes the blueprint for the collection, measurement, and analysis of data. Note that
the research problem determines the type of design you should use, not the other way
around.
The study will deploy a quantitative research design. It will be conducted through survey
research method that is defined as used to gather information from a group of people by
selecting and studying samples chosen from a population. It may be done in various
ways like face to face, phone calls, mail, and online. Surveys generally ask respondents
to report on their attitudes, opinions perceptions, or behavior. Survey research refers to
a particular type of research design where the primary method of data collection is by
the survey. In this study design, surveys are used as a tool by researchers to gain a
greater understanding of individual or group perspectives relative to a particular concept
or topic of interest. A survey typically consists of a set of structured questions where
each question is designed to obtain a specific piece of information (Mills, 2021). This
research contains questions needed to be answered by the respondents and give out
proof that will testify the Factors that affect the performance on Food Preservation of
Home Economic of Biñan City Senior High School – San Antonio Campus.

DESCRIPTION OF THE RESPONDENTS

The specific number of respondents will be 50 participants from Grade 12 Home

Economic specialized in Food and Beverages Services / Bread and Pastry Production
Senior High School students of Biñan City Senior High School – San Antonio campus.
The researchers come up with survey questionnaires that will be answered by the
chosen respondents. Students who are most suitable ones about the Factors that Affect
the Performance on Food Preservation will provide the data needed for the said study.

SAMPLING TECHNIQUE

The researchers used convenience sampling technique under non-probability sampling

and the participants were the students of Home Economic department specialized in
Food and Beverages Services / Bread and Pastry Production in Biñan City Senior High
School Students - San Antonio Campus. The subject were selected because they are
the group of individuals appropriate for attaining the result of this study.
RESEARCH INSTRUMENT

The primary instrument used in this study is survey questionnaire. It will be dichotomous
closed-ended question divided into five columns. According to Lavrakas (2008), a
closed-ended survey question is one that provides respondents with a fixed number of
responses from which to choose an answer. It is made up of a question stem and a set
of answer choices, response alternatives. Each question must be answered by checking
the appropriate answer, Strongly Agree, Agree, Neutral, Disagree, Strongly Disagree
using likert scale with its corresponding interpretation.

STATISTICAL TREATMENT
Frequency- the number of times the value occurs in the data. The distribution of a
variable is the pattern of frequencies, meaning the set of all possible values and the
frequencies associated with these values
Percentage- is calculated by taking the frequency in the category divided by the total
number of participants and multiplying by 100%.
Formula:
P=F × 100
N
Where:
P- Percentage
F- Frequency
N- No. of respondents
Weighted Mean- This statistical technique was used to determine and measure that
average responses.
Formula:
X= Ʃfx/n
Where:
Ʃ= The sum of the product of f and n
 RESEARCH QUESTIONNAIRE

DIRECTIONS:
Part I: Respondent’s Profile

Name (Optional):
Gender:
Grade and Strand:
Health condition:

Part II: Capabilities and Willingness of students to perform Food preservation

Capabilities Strongly Agree Neutral Disagre Strongly

Agree e Disagree
I am capable to adopt the skills
and knowledge in performing
food preservation
I am capable to perform food
presentation in home or other
work place
I am capable to deliver the right
way on how to perform food
preservation
I am capable to secure the good
quality of food preservation
I am capable to follow all safety
rules and regulation to perform a
food preservation
I am capable to learn the
tradition of doing food
preservation
I am capable to adopt the
knowledge about food
preservation
I am capable to follow the proper
way doing food preservation
I am not capable to learn in
performing food preservation
I am not capable to adopt the
skills in performing food
preservation
I am not capable to followed the
proper ways of doing food
preservation
I am not capable to be attentive
at all times about food
preservation
I am not capable to perform food
preservation
I am not capable to develop
mutual understanding with my co
worker’s
I am not capable to learn faster
about food preservation
Willingness
I am willing to perform food
preservation in work place
I am willing to check the
cleanliness in performing food
preservation
I am willing to provide the things
that needed in food preservation
I am willing to enjoy performing
food preservation
I am willing to participate in
performing food preservation
I am willing to learn the proper
way to preserved food
I am willing to learn the basic
part procedure of food
preservation
I am willing to share my
knowledge to other’s that want to
learn doing food preservation
I am not willing to perform food
preservation
I am not willing to know the food
preservation
I am not willing to adopt
knowledge about food
preservation
I am not willing to follow the
proper wait doing food
preservation
I am not willing to learn about
preserving food
I am not willing to participate to
other’s about preserved food
I am not willing to learn the right
way doing food preservation

RESULT AND DISCUSSION

INTERPRETATION OF DATA

This chapter states and explains the data that the researchers gathered during the
research, the respondents that participated are the Grade 12 students of Biñan City
Senior High School San Antonio Campus. This chapter deals with the frequency and
percentage, analysis and interpretation of the gathered data about; Factors that Affects
the Performance on Food Preservation of Home Economic Students of Biñan City
Senior High School San Antonio Campus.

TABLE 1. GENDER

16%

Male

Female

Prefer Not To Say

84%

This table shows that the Gender of the respondents who are capable and willing
to perform food preservation. This table illustrates that the most respondent was Female
with 21 (84) percentage while the male has 4 (16), others have 0 (0) percentage of
respondents.
 TABLE 2. HEALTH CONDITION

Good Bad

In Situation

100%

This table shows that the Health Condition of the respondents who are capable
and willing to perform food preservation. This table illustrates that the most respondent
was Good with 25 (100) percentage while the In Situation and others have both 0 (0)
percentage of respondents.

TABLE 3. CAPABILITIES OF STUDENTS TO PERFORM

FOOD PRESERVATION

19%
Strongly Agree
30% Agree
Neutral
Disagree
Strongly Disagree

12% 38%
 Table 1 illustrates that the statement "I am capable to adopt the skills and
knowledge in performing food preservation". This table shows that the most
respondents was Agree with 19 (76) percentage while Strongly Agree have 6 (24)
percentage and Neutral, Disagree, Strongly agree have both 0 (0) percentage of
respondents.

According to (Hughes, 2018) first to prioritize is to maintain the quality and the
hygiene of stored food. As to be easy as that do this with the proper guidance and
materials.

Table 2 illustrates that the statement "I am capable to perform food presentation
in home or other work place". This table shows that the most respondents was Agree
with 15 (60) percentage while Strongly Agree have 8 (32) percentage, Both Neutral and
Disagree have 1 (4) percentage Strongly Disagree have 0 (0) percentage of
respondents.

According to (McGarry,2017), canning is the most frequent method of food

preservation. This method was created some 150 years ago. Food preservation aims to
extend food's shelf life while keeping it safe to consume. Because the necessary
equipment and materials are not always available to the customer, not all foods can be
securely preserved at home.

Table 3 illustrates that the statement "I am capable to deliver the right way on
how to perform food preservation". This table shows that the most respondents was
Agree with 15 (60) percentage while Strongly Agree have 7 (28) percentage, Neutral
have 3 (12) percentage, both Disagree and Strongly Disagree have 0 (0) percentage of
respondents.

According to (Fifield,2020), when it comes to food preservation, you must first

identify what you want to preserve and then find a research-based protocol that will
inform you which approach to apply.

Table 4 illustrates that the statement "I am capable to secure the good quality of
food preservation". This table shows that the most respondents was Agree with 13 (52)
percentage while Strongly Agree have 9 (36) percentage, Neutral have 3 (12)
percentage, both Disagree and Strongly Disagree have 0 (0) percentage of
respondents.

According to (Anderson,2019),Preservatives and preservation methods keep

foods from rotting or oxidizing too quickly, allowing grocery stores to ship products
across the country and around the world without compromising food safety or quality.
Microbes and oxidation are two major causes that cause foods to spoil quickly. Bacteria,
fungus, and yeasts that can thrive in our food products are the microbes that cause
spoilage. These microbes feed on the nutrients in food and can be harmful to humans if
eaten. Oxidation, a term for a variety of chemical reactions.
 Table 5 illustrates that the statement "I am capable to follow all safety rules and
regulation to perform a food preservation". This table shows that the most respondents
was Agree with 15 (60) percentage while the Strongly Agree have 10 (40) percentage,
Neutral, Disagree, Strongly Disagree have both 0 (0) percentage of respondents.

According to the World Health Organization (WHO), considers foodborne illness

to be one of the most pervasive health issues in the modern world. The results can be
devastating for newborns, immunocompromised adults, pregnant women, and the
elderly. Follow these simple guidelines to keep your family safe. They will dramatically
lower the risk of foodborne illness.

Table 6 illustrates that the statement "I am capable to learn the traditional of
doing food preservation”. This table shows that the most respondents was Agree with
16 (64) percentage while Strongly Agree have 8 (32) percentage, Neutral have 1 (4)
percentage, both Disagree and Strongly Disagree have 0 (0) percentage of
respondents.

According to Laurie Messing (Feb. 15, 2021) preserving food at home continues
to be a very popular area of interest. Educators and home food preservers witnessed
this enormous interest in home food preservation in 2020, when the lack of canning
supplies like jar lids and canners became a reality. As more consumers preserve food at
home, let’s look back at the origins of home food preservation.

Table 7 illustrates that the statement "I am capable to adopt the knowledge about
food preservation". This table shows that the most respondents was Agree with 14 (56)
percentage while Strongly Agree have 10 (40) percentage, Neutral have 1 (4)
percentage, both Disagree and Strongly Disagree have 0 (0) percentage of
respondents.

According to Grace Chomba (2020) food preservation is the process of

preventing the decay and spoilage of produced fresh foods and storing it under
prescribed conditions for future use. Preserving foods plays an essential role in people's
businesses and consumers. Marketers are in a position to earn more since it reduces
food spoilage and decay. It also stabilises food prices since prices tend to rise when
supply is low and demand high.

Table 8 illustrates that the statement "I am capable to follow the proper way
doing food preservation. This table shows that the most respondents was Agree with 15
(60) percentage while Strongly Agree have 10 (40) percentage, Neutral, Disagree and
Strongly Disagree have both 0 (0) percentage of respondents.

According to (Hughes,2018) Certain food preservation methods can be

challenging, but if you master them, you'll likely feel a sense of accomplishment and
pride. You'll also improve your awareness of food hygiene concerns and best practices,
as many preservation methods demand precision and care to preserve food safety.
 Table 9 illustrates that the statement "I am not capable to learn in performing
food preservation". This table shows that the most respondents was Disagree with 16
(64) percentage while Strongly Disagree have 1 (4) percentage, Agree have 4 (16)
percentage, Strongly Agree and Neutral have both 2 (8) percentage of respondents.

According to (Neverman, 2012)Learning how to safely preserve food at home

has never been more important. Whether you cultivate your own food or buy in quantity,
home food preservation allows you to stock up and save money.

Table 10 illustrates that the statement "I am not capable to adopt the skills in
performing food preservation". This table shows that the most respondents was
Disagree with 17 (68) percentage while Agree have 3 (12) percentage, both Strongly
Agree and Neutral have 2 (8) percentage, Strongly Disagree have 1 (4) percentage of
respondents.

According to Tesda (consists of competencies that a person must have in order

to process foods by salting, curing and smoking; process food by fermentation and
pickling; process food by sugar concentration; process food by drying and dehydration
and process food by thermal application. Inclusive to each of the above competencies,
is the task of packing the processed food and operating simple packing equipment such
as sealer. The person must also have competencies in practicing Food Safety Act 2013,
cGMP, HACCP, OSHS and 7S of Good Housekeeping, including following relevant
environmental rules and regulations.

Table 11 illustrates that the statement "I am not capable to follow the proper
ways of doing food preservation ". This table shows that the most respondents was
Disagree with 17 (68) percentage while Agree have 5 (20) percentage, Strongly
Disagree have 2 (8) percentage, Strongly Agree have 1 (4) percentage, Neutral have 0
(0) percentage of respondents.

According to Topperlearning (June 4, 2014) if we do not preserve food properly,

then the food becomes spoilt by the action of microorganisms. Microorganisms that
grow on our food sometimes produce toxic substances. This makes the food poisonous
causing serious illness and even death. Hence, it is important to preserve food properly
to prevent it from being spoilt.

Table 12 illustrates that the statement "I am not capable to be attentive at all
times about food preservation". This table shows that the most respondents was
Disagree with 15 (60) percentage while the Agree and Neutral have both 4 (16)
percentage, Strongly Agree and Strongly Disagree have also both 1 (4) percentage of
respondents.

According to Food Insight (2018) the reasons for preserving food vary greatly by
culture, tradition, and individual. For some people, there is a large surplus of food that
needs to be saved. For others, cultural preferences developed over time encourage
them to preserve food. Still, others have chosen to preserve their food because they
feel more confident about what is in the food; some react to notices of recalls and
adulterated commercial foods by thinking they will preserve their own.

Table 13 illustrates that the statement "I am not capable to perform food
preservation". This table shows that the most respondents was Disagree with 18 (72)
percentage while the Agree have 3 (12) percentage, Neutral have 2 (8) percentage,
both Strongly Agree and Strongly Disagree have 1 (4) percentage of respondents.

According to Liz Burton-Hughes (December 19, 2018) to keep food at its best
quality – food deteriorates over time due to spoilage. In many cases, mild spoilage
doesn’t make food unsafe to eat, but it significantly affects its taste, texture, and
appearance. Proper food preservation can help retain some of these qualities, as well
as the nutritional value of certain foods.

Table 14 illustrates that the statement "I am not capable to develop mutual
understanding with my co-worker’s". This table shows that the most respondents was
Disagree with 17 (68) percentage while the Agree have 4 (16) percentage, Neutral and
Strongly Disagree have both 2 (8) percentage, Strongly Agree have 0 (0) percentage of
respondents.

According to Indeed Editorial Team (March 19, 2021) being able to get along with
the people you work with can have several benefits both in and out of the workplace.
One primary benefit of good co-worker relationships is that it can increase your overall
job satisfaction. When you look forward to seeing the people you work with each day,
you will go to work happier and feel more motivated to take on the day.

Table 15 illustrates that the statement "I am not capable to learn faster about
food preservation". This table shows that the most respondents was Disagree with 16
(64) percentage while the Neutral have 4 (16) percentage, Agree have 3 (12)
percentage, Strongly Agree and Strongly Disagree have both 1 (4) percentage.

According to the National center for Home Food Preservation: “Food begins to
spoil the moment it is harvested. To survive, our early ancestors had to find a way to
make that food last through the cold months. In frozen climates, they froze meat on the
ice; in tropical climates, they dried foods in the sun. These early methods of food
preservation enabled ancient man to put down roots and form communities. They no
longer had to consume the kill or harvest immediately but could preserve some for
later.”

Table 3 shows that statement number 1 "I am capable to adopt the skills and
knowledge in performing food preservation”. This statement the Agree scale ranked 1
with a percentage of 76; tatement number 2 "I am capable to perform food presentation
in home or other work place". This statement the Agree scale ranked 1 with a
percentage of 60; statement number 3 “I am capable to deliver the right way on how to
perform food preservation". This statement the Agree scale ranked 1 with a percentage
of 60; statement number 4 "I am capable to secure the good quality of food
preservation". This statement the Agree scale ranked 1 with a percentage of 52;
statement number 5 "I am capable to follow all safety rules and regulation to perform a
food preservation". This statement the Agree scale ranked 1 with a percentage of 60;
statement number 6 "I am capable to learn the traditional of doing food preservation”.
This statement the Agree scale ranked 1 with a percentage of 64; statement number 7 "I
am capable to adopt the knowledge about food preservation". This statement the Agree
scale ranked 1 with a percentage of 56; statement number 8 "I am capable to follow the
proper way doing food preservation”. This statement the Agree scale ranked 1 with a
percentage of 60; statement number 9 "I am not capable to learn in performing food
preservation". This statement the Disagree scale ranked 1 with a percentage of 64;
statement number 10 "I am not capable to adopt the skills in performing food
preservation". This statement the Disagree scale ranked 1 with a percentage of 68;
statement number 11 "I am not capable to follow the proper ways of doing food
preservation ". This statement the Disagree scale ranked 1 with a percentage of 68;
statement number 12 "I am not capable to be attentive at all times about food
preservation". This statement the Disagree scale ranked 1 with a percentage of 60;
statement 13 "I am not capable to perform food preservation". This statement the
Disagree scale ranked 1 with a percentage of 72; statement number 14 "I am not
capable to develop mutual understanding with my co-worker". This statement the
Disagree scale ranked 1 with a percentage of 68; statement number 15 "I am not
capable to learn faster about food preservation". This statement the Disagree scale
ranked 1 with a percentage of 64.

This connotes that the majority of students are capable when it comes in food
preserving.

According to (Hughes,2018), first to prioritize is to maintain the quality and the hygiene
of stored food. As to be easy as that do this with the proper guidance and materials.
Food preservation aims to extend food's shelf life while keeping it safe to consume.
Because the necessary equipment and materials are not always available to the
customer, not all foods can be securely preserved at home, McGarry, 2017. Thus,
according to (Fifield,2020), when it comes to food preservation, you must first identify
what you want to preserve and then find a research-based protocol that will inform you
which approach to apply and preservatives and preservation methods keep foods from
rotting or oxidizing too quickly, allowing grocery stores to ship products across the
country and around the world without compromising food safety or quality. Microbes and
oxidation are two major causes that cause foods to spoil quickly. Bacteria, fungus, and
yeasts that can thrive in our food products are the microbes that cause spoilage. These
microbes feed on the nutrients in food and can be harmful to humans if eaten.
Oxidation, a term for a variety of chemical reactions, Anderson 2019. The World Health
Organization (WHO), considers foodborne illness to be one of the most pervasive health
issues in the modern world. The results can be devastating for new born, immune
compromised adults, pregnant women, and the elderly. Follow these simple guidelines
to keep your family safe. They will dramatically lower the risk of foodborne illness.
 TABLE 4. WILLINGNESS OF STUDENTS TO PERFORM
FOOD PRESERVATION

7%
23%
Strongly Agree
Agree
Neutral
Disagree
33% Strongly Disagree

2% 35%

Table 1 illustrates that the statement “I am willing to perform food preservation in

work place“. This table shows that the most respondents was Agree with 12 (48)
percentage while Strongly Agree have 11 (44) percentage, Neutral have 2 (8)
percentage, both Disagree and Strongly Disagree have 0 (0) percentage of
respondents.

According to the World Health Organization (WHO), nearly one in 10 people in

the world fall ill, and 420,000 die after eating unsafe food. In the Philippines, more than
17,000 people suffered from acute bloody diarrhea in 2018.

Table 2 illustrates that the statement “I am willing to check the cleanliness in

performing food preservation”. This table shows that the most respondents was Agree
with 14 (56) percentage while Strongly Agree have 11 (44) percentage, both Neutral,
Disagree and Strongly Disagree have 0 (0) percentage of respondents.

According to the study of Campus maintaining a clean work environment is

important especially in food preservation, it can reduce the risk of bacteria and viruses.
Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria
can grow on unsanitary surfaces and then contaminate food. Just because a work
surface looks clean does not mean that it is sanitary. Always ensure that you clean and
sanitize a work area before starting to prepare food.

Table 3 illustrates that the statement “I am willing to provide the things that
needed in food preservation”. This table shows that the most respondents was Agree
with 16 (64) percentage while the Strongly Agree have 8 (32) percentage, Neutral have
1 (4) percentage, both Disagree and Strongly Disagree have 0 (0) percentage of
respondents.
 According to university of California the primary objective of food preservation is
to prevent food spoilage until it can be consumed. Gardens often produce too much
food at one time more than can be eaten before spoilage sets in. preserving food also
offers the opportunity to have a wide variety of foods year-round. It’s economic.

Table 4 illustrates that the statement “I am willing to enjoy performing food

preservation”. This table shows that the most respondents was Agree with 16 (64)
percentage while the Strongly Disagree have 9 (36) percentage, both Neutral, Disagree
and Strongly Disagree have 0 (0) percentage of respondents.

According to RWJ barnabas health there are many benefits to food preservation,
such as the ability to prevent deterioration and spoilage from mold, yeast, botulism and
other means of food poisoning. Preservation also reduces food cost and extends shelf
life. When it comes to preserving foods, there are two methods: physical and chemical.

Table 5 illustrates that the statement “I am willing to participate in performing

food preservation”. This table shows that the most respondents was Agree with 14 (56)
percentage while the Strongly Agree have 10 (40) percentage, Neutral have 1 (4)
percentage, both Disagree and Strongly Agree have 0 (0) percentage of respondents.

According to Shilpa (2021) it's important to participate food preservation, it may

help the community not only globally but also individually, it may also help us to remove
unwanted substance from the food and it may help enhance the flavour, color and taste.

Table 6 illustrates that the statement “I am willing to learn the proper way to
preserved food”. This table shows that the most respondents was Agree with 14 (56)
percentage while the Strongly Agree have 11 (44) percentage, both Neutral, Disagree
and Strongly Disagree have 0 (0) percentage of respondents.

According to common sense home food preservation helps you stock up and
save money, whether you're growing your own food or buying in bulk. It adds variety to
meals, and the flavour of home preserved foods can knock the socks off of most
commercial offerings. You control what's in your food.
Table 7 illustrates that the statement “I am willing to learn the basic part
procedure of food preservation”. This table shows that the most respondents was Agree
with 16 (64) percentage while the Neutral have 8 (32) percentage, Disagree have 1 (4)
percentage, both Strongly Agree and Strongly Disagree have 0 (0) percentage of
respondents.

According to ROSE Y. COLÓN-SINGH, JOURNALIST (31 July, 2016), knowing how

to preserve food has been essential throughout our history as humans. Consider that
before the advent of refrigeration, which was originally devised in the 18th century, but
was not perfected and widespread until the 20th century, most of civilisation had to
make do without refrigeration and freezing.
 Table 8 illustrates that the statement “I am willing to share my knowledge to
other’s that want to learn doing food preservation”. This table shows that the most
respondents was Strongly Agree with 14 (54) percentage while the Agree have 10 (40)
percentage, Disagree have 1 (4) percentage, both Neutral and Strongly Disagree have
0 (0) percentage of respondents.

According to Liz Burton-Hughes (December 19, 2018) we’re spoiled for choice
when it comes to food preservation. To extend the longevity of food used at home or in
your food business, you can use refrigeration, freezing, canning, sugaring, salting, and
even vacuum packing. Plus, food experts are constantly researching new preservation
methods to expand our options.

Table 9 illustrates that the statement “I am not willing to perform food

preservation”. This table shows that the most respondents was Disagree with 16 (64)
percentage while the Agree have 4 (16) percentage, Strongly Disagree have 3 (12)
percentage, both Strongly Agree and Neutral have 1 (4) percentage of respondents.

According to real school (July 17, 2021) we all know how essential food is for
survival. Obtaining nutrients from healthy food helps us grow, develop, be active, and
maintain healthy body functions, such as moving, playing, working, and thinking. We
cannot live a healthy life without a balanced diet. Every food contains different nutrients
that help us grow mentally and physically, such as carbohydrates, protein, vitamins,
minerals, fats, etc.

Table 10 illustrates that the statement “I am not willing to know the food
preservation”. This table shows that the most respondents was Disagree with 18 (72)
percentage while both of Agree and Strongly Disagree have 3 (12) percentage, Strongly
Agree have 1 (4) percentage, Neutral have 0 (0) percentage of respondents.

According to University of California agriculture and natural resources the

primary objective of food preservation is to prevent food spoilage until it can be
consumed. Gardens often produce too much food at one time more than can be eaten
before spoilage sets in. Preserving food also offers the opportunity to have a
wide variety of foods year-round.

Table 11 illustrates that the statement “I am not willing to adopt knowledge about
food preservation”. This table shows that the most respondents was Disagree with 17
(68) percentage while the Strongly Agree have 4 (16) percentage, Agree have 3 (12)
percentage, Strongly Agree have 1 (4) percentage, Neutral have 0 (0) percentage of
respondents.

According to Grace Chomba (2020) food preservation is the process of

preventing the decay and spoilage of produced fresh foods and storing it under
prescribed conditions for future use. Preserving foods plays an essential role in people's
businesses and consumers. Marketers are in a position to earn more since it reduces
food spoilage and decay. It also stabilises food prices since prices tend to rise when
supply is low and demand high.

Table 12 illustrates that the statement “I am not willing to follow the proper wait
doing food preservation”. This table shows that the most respondents was Disagree
with 18 (72) percentage while the Strongly Disagree have 3 (12) percentage, Agree
have 2 (8) percentage, both Strongly Agree and Neutral have 1 (4) percentage of
respondents.

According to Liz Burton-Hughes (December 19, 2018) to minimise pathogenic

bacteria – food in long-term storage is at serious risk of spoilage due to bacteria such as
E. coli, Salmonella, and other pathogens. Bacteria only need warmth, moisture, and
time to rapidly multiply in food, but food preservation inhibits one or more of these
conditions and stops their growth.

Table 13 illustrates that the statement “I am not willing to learn about preserving
food”. This table shows that the most respondents was Disagree with 18 (72)
percentage while both of Agree and Strongly Agree have 3 (12) percentage, Neutral
have 1 (4) percentage, Strongly Agree have 0 (0) percentage of respondents.

According to real school (July 17, 2021) the ultimate goal of food preservation is
to prevent food from spoiling before consumption. Our food is contaminated with
microorganisms that sometimes produce toxic substances. This results in food
poisoning that is harmful to our health and can even be fatal.
Table 14 illustrates that the statement “I am not willing to participate to others
about preserved food”. This table shows that the most respondents was Disagree with
17 (68) percentage while the Strongly Disagree have 4 (16) percentage, Agree have 2
(8) percentage, both Strongly Agree and Neutral have 1 (4) percentage of respondents.

According to Elisabeth Anderson (May 6, 2019) As sustainability and food waste

reduction becomes an ever-more important part of our food systems, we believe it’s
essential to explore the ways we reduce food waste and increase food safety and
freshness through the use of preservatives.

Table 15 illustrates that the statement “I am not willing to learn the right way
doing food preservation”. This table shows that the most respondents was Disagree
with 17 (68) percentage while the Strongly Disagree have 5 (20) percentage, Strongly
Agree have 2 (8) percentage, Agree have 1 (4) percentage, and Neutral have 0 (0)
percentage of respondents.

According to Utah Education Network (June 19, 1997) preserving food can save
money. If you do not grow your own food, canning may cost more than purchasing food
from the grocery store because of the expense for equipment. If you do grow your own
garden and have time to care for it, food preservation can be economical. Preserving
food can save money. If you do not grow your own food, canning may cost more than
purchasing food from the grocery store because of the expense for equipment. If you do
grow your own garden and have time to care for it, food preservation can be

Table 3 shows that statement number 1 statement “I am willing to perform food

preservation in work place“. This statement the Agree scale ranked 1 with a percentage
of 48; statement number 2 “I am willing to check the cleanliness in performing food
preservation”. This statement the Agree scale ranked 1 with a percentage of 56;
statement number 3 “I am willing to provide the things that needed in food preservation”.
This statement the Agree scale ranked 1 with a percentage of 64; statement number 4 “I
am willing to enjoy performing food preservation”. This statement the Agree scale
ranked 1 with a percentage of 64; statement number 5 “I am willing to participate in
performing food preservation”. This statement the Agree scale ranked 1 with a
percentage of 56; statement number 6 “I am willing to participate in performing food
preservation”. This statement the Agree scale ranked 1 with a percentage of 56;
statement number 7 “I am willing to learn the basic part procedure of food preservation”.
This statement the Agree scale ranked 1 with a percentage of 64; statement number 8 “I
am willing to share my knowledge to other’s that want to learn doing food preservation”.
This statement the Strongly Agree scale ranked 1 with a percentage of 54; statement 9
number “I am not willing to perform food preservation”. This statement the Disagree
scale ranked 1 with a percentage of 64; statement number 10 “I am not willing to know
the food preservation”. This statement the Disagree scale ranked 1 with a percentage of
72; statement number 11 I am not willing to adopt knowledge about food preservation”.
This statement the Disagree scale ranked 1 with a percentage of 68; statement number
12 “I am not willing to follow the proper wait doing food preservation”. This statement
the Disagree scale ranked 1 with a percentage of 72; statement 13 “I am not willing to
learn about preserving food”. This statement the Disagree scale ranked 1 with a
percentage of 72; statement number 14 statement “I am not willing to participate to
others about preserved food”. This statement the Disagree scale ranked 1 with a
percentage of 68; statement number 15 “I am not willing to learn the right way doing
food preservation". This statement the Disagree scale ranked 1 with a percentage of 68.

This connotes that the majority of students are willing to perform food preservation.

According to real school (July 2021), the ultimate goal of food preservation is to
prevent food from spoiling before consumption. Our food is contaminated with
microorganisms that sometimes produce toxic substances. This results in food
poisoning that is harmful to our health and can even be fatal. Hence, to minimise
pathogenic bacteria – food in long-term storage is at serious risk of spoilage due to
bacteria such as E. coli, Salmonella, and other pathogens. Bacteria only need warmth,
moisture, and time to rapidly multiply in food, but food preservation inhibits one or more
of these conditions and stops their growth, Liz Burton-Hughes, 2018. And common
sense home food preservation helps you stock up and save money, whether you're
growing your own food or buying in bulk. It adds variety to meals, and the flavour of
home preserved foods can knock the socks off of most commercial offerings. You
control what's in your food.
SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATION

This chapter will further explain the research findings in terms of its efficiency and
acceptability. It provides a more thorough explanation of the factors that were observed,
respondent’s perception to the performing of food preservation that determine the
strength of the study and weaknesses that needed further improvements.

SUMMARY OF FINDINGS

All necessary data and information were gathered through an online survey conducted
between February 15th and June 14th, 2022. During that time, 25 respondents
answered questions about their capabilities and willingness in performing food
preservation, determining whether they are capable and willing doing the performance.
Furthermore, it stated the outcome of the respondent’s evaluation that the great majority
of the respondents identify themselves based on their gender: 84% of the respondents
are female another 16% are male. There are 38% of the respondents are capable to
perform food preservation, on the other hand, 12% of the respondents are not capable
on how to adopt skills in performing food preservation and there are 35 percent of
respondents are willing to perform and learn and 2 percent that not sure if they can do
it.

The Factors that Affect the Performance on Food Preservation of Home Economic
students in Biñan City Senior High School San Antonio Campus was capable enough
and is willing to learn doing the performance. All factors are accepted as they answer
the survey truthfully, therefore it is said to be effective and significant.

CONCLUSION
Based on the results obtained in the data gathering and interpretation comprehending
the Factors that Affect the Performance on Food Preservation of Home Economic
students in terms of gender, health condition, capabilities and responsibilities the
majority of the respondents give a positive response to the survey. Consequently, the
researcher have reached a conclusion that the home economic students of Biñan City
Senior High School San Antonio Campus are capable and willing to perform food
preservation.

RECOMMENDATION

The following are the impediments that are observed in conducting the study that may
support in developing the underwritten research. It may be based on the product or in
the quality and features to be observed.
1. More storing food today that can help us avoid spoiled foods.
2. Further testing and comparison between the standard of capabilities and the
willingness to use food storage.
3. Advance how to preserve food during this time. Further study is also recommended.
People may conduct related studies with other features that may enhance and develop
the innovations.

REFERENCE

Liz Burton-Hughes - December 19, 2018: Food Preservation Methods and Guidance
https://www.highspeedtraining.co.uk/hub/food-preservation-methods/?
fbclid=IwAR2yiOWKQ_uOAMn9HfAYbJ90p3PIHQKsdReoVVJyivW_d1zQg0eDPktAGV
Q

Joyce McGarry, Michigan State University Extension – August 29, 2017: The Principle
behind Safety Preserving food at Home
https://www.canr.msu.edu/news/
the_principles_behind_safely_preserving_food_at_home?
fbclid=IwAR1YdNYFbgLiWgDv_3IwMXjgsOUXuq44afu08qNcEIC741IIzcfNWIRALF4

Karen Fifield, Michigan State University Extaension – September 10, 2020: Science
behind food Preservation Methods
https://www.canr.msu.edu/news/science_behind_food_preservation_methods?
fbclid=IwAR0pbLOQqpiGyD3bK36fH_ZhmD6UcD_pbIFSF-8MKVVHBcrP9yHo_Jk4SoQ

Elisabeth Anderson – May 6, 2019: Preservatives – keeping our foods safe and fresh
https://www.canr.msu.edu/news/preservatives-keeping-our-foods-safe-fresh?
fbclid=IwAR1wwujpqiLk-MYvyx_sfBSMKCG5UMl7KlCv9HYzxZw1NRwJQJpFrOJ1E6Y

Laurine Messing, Michigan State University Extension – February 15, 2021: The History
of Preserving food At Home
https://www.canr.msu.edu/news/food_preservation_is_as_old_as_mankind

Grace Chomba, 2020: Why Food Preservation is Important

https://commonsensehome.com/home-food-preservation/?
fbclid=IwAR1lBHqNEAF7fkI0NhZFDI6Wz7mYA9qrfLjuvFm9fVMTZxyQzJlqBYCFmwo

Laurine Neverman, 2022: Home Food Preservation – 10 Ways to Preserved Food at

Home
https://commonsensehome.com/home-food-preservation/?
fbclid=IwAR1lBHqNEAF7fkI0NhZFDI6Wz7mYA9qrfLjuvFm9fVMTZxyQzJlqBYCFmwo

Elizabeth L. Andress, August 30, 2018: Preserving Food Safety is More Science Than
Art
https://foodinsight.org/preserving-food-safely-is-more-science-than-art/
 Indeed Editorial Team, March 10, 2021: The Best Ways to Get Along with Coworkers
(Plus Tips and Examples)
https://www.indeed.com/career-advice/career-development/how-to-get-along-with-
coworkers

Rose Y. Colon – Singh, Journalist – July 31, 2016: How to Preserve Food/Methods and
Techniques
https://www.finedininglovers.com/article/how-preserve-food-methods-and-techniques

Shilpa, July 17, 2021: Why Do We Need to Preserved Food? The Importance of Food
Preservation and Methods to Do it
https://therealschool.in/blog/why-do-need-preserve-food-importance-preservation-
methods/