EATING HABITS AND DIETARY INTAKE OF 2ND YEAR COT STUDENT FROM

EASTERN VISAYAS STATE UNIVERSITY─MAIN CAMPUS TOWARDS FAST

FOOD RESTAURANTS

An Undergraduate Thesis

Presented to

The Faculty of College of Technology

Eastern Visayas State University

Tacloban City

_________________________________________

In Partial Fulfillment of the

Requirements for the Degree

Bachelor of Science in Industrial Technology

Major in Culinary Arts

_________________________________________

By:

GARCIA, CHIENA E.

OPINIANO, MIKEE

PORTULA, NICHOLE FRED P.

SUNGA, JAMES OSCAR I.

November 2025
 Chapter I

INTRODUCTION

Background of the study

Eating easily prepared meals enables students to conserve time that would

otherwise be spent on cooking or meal preparation.

The current lifestyle of students is often characterized by time limitations,

limited funds, and a persistent search for convenience. Due to their busy

academic schedules, part-time jobs, extracurricular activities, they have limited

time for meal preparation. Additionally, they frequently operate on tight budgets,

making affordable food options a priority.

Fast food restaurants have emerged as a seemingly effortless solution,

offering easily available and affordable meals that fit into hectic schedules. The

accessibility and speed of fast-food restaurants, coupled with their variety of

menu options and aggressive marketing campaigns targeting students, further

contribute to their appeal. Although fast food offers a convenient solution to busy

schedules, its nutritional content raises concerns about its impact on student’s

health. Fast-food is energy-dense, nutrient-food that is low in fiber and

micronutrients and high in refined grains, sodium, and sugar; it is also high in

saturated and trans-fatty acids and processed starches. In general, fat is the most

energy-dense component in fast food, including hamburgers, cheeseburgers, and

french fries, as well as in ham, salami, bacon, chorizo, and sausages. (L. Li et al.,

2020).

Recent studies suggest a significant rise in fast food among students is

becoming a significant public health concern, prompting research into its impact

on their well-being.

1
 In choosing what we want to consume, we choose self-service to shorten

the time of preparation because of busy schedules or running out of time. Food

intake is essential in humans because it provides energy, contains nutrients, and

helps our physical and mental health. The disadvantage of eating what we want is

that it has a negative effect on our overall health. For example, we will have a

lack of nutrients that help our bodies to protect ourselves from any diseases or

bacteria that surround us. We are not focusing on whether it is healthy for us or

not since we want to buy what we are craving.

Food and nutrition are the ways that we get fuel, providing energy for our

bodies. We need to replace nutrients in our bodies with a new supply every day.

Effective management of food intake and nutrition are both key to good health.

Understanding good nutrition and paying attention to what you eat can help you

maintain or improve health. (C. Lo et al., 2023).

The study wants to investigate the impact of fast-food restaurants on eating

habits and dietary intake of the 2nd year College of Technology students of

Eastern Visayas State University, aiming to determine the potential consequences

for their overall well-being and health.

2
Statement of the Problem

This study is conducted to determine the impact of fast-food restaurants on

the eating habits and dietary intake of the 2 nd year students of College of

Technology from Eastern Visayas State University – Main Campus. Moreover,

the study will seek to answer the following questions:

1. What is the profile of the respondents in terms of the following.

1.1 Age

1.2 Sex

1.3 Course

1.4 Major

2. What are the eating habits among students towards fast-food restaurants?

3. What is the dietary intake among students towards fast-food restaurants?

4. What is the significance relationship between profile and eating habits?

5. What is the significant relationship between profile and dietary intake?

Null Hypothesis

There is no significant difference in the intake of essential nutrients

between 2nd-year COT students who consume fast food.

3
Significance of the Study

This study aims to provide information on the chosen topic and to distribute

the knowledge about the impact of always consuming easy to prepare foods from

fast-food restaurants. Through this research, readers, and future researchers will

have a guide on what are other ways they can do rather than buying easy to

prepare meals. The results of the study will be great for the following.

Future researchers: The results of this study will help researchers gather data

about the nutritional effect of fast-food restaurants on eating habits and nutrition

intake.

Parents: It is substantial to know why eating from fast-food restaurants is not

good for the health of their child.

Students: This study will help them to have a better understanding on what to

choose food that is good for their health.

Teachers: This research will help them to disseminate information of how

important it is to be in a good decision in meal decision making.

Scope and Delimitation

The respondents of this research are the 2nd year students under the College

of Technology within Eastern Visayas State University – Main Campus only.

This research focused on the topic “Eating habits and dietary intake of 2 nd

year COT students towards fast food restaurants. To gather information with the

permission of the respondents the researchers will collect the demographic profile

consisting of name (optional), age, sex, year level, course and major of the

respondents.

4
 By gathering the answers of the respondents, the researchers will analyze

the eating habits and dietary intake of 2 nd year COT students from Eastern

Visayas State University towards fast food restaurants.

Definition of Terms

For a better understanding of this study, these are the following terms that

are defined conceptually:

Dietary Intake─ refers to the measurement and evaluation of the quantity and

quality of nutrients consumed by an individual on a daily basis, including

calories, macronutrients, vitamins, and minerals (Handbook of Dialysis Therapy

Book • Fifth Edition • 2017)

Eating habits─ it is defined as ‘conscious’, collective, and repetitive behaviors,

which lead people to select, consume, and use certain foods or diets, in response

to social and cultural influences ( FEN, 2019)

Fast-food restaurant ─ The Cambridge Dictionary defines it as a restaurant that

serves fast food such as hamburgers.

Conceptual Framework

The Concept of this research is a representation of the characteristics of our

study through the IPO diagram below on Figure 1.

The researchers used the IPO framework to demonstrate how the study worked.

The IPO diagram shows a research study that looks at how fast food restaurants

affect the eating habits and dietary intake of 2nd year College of Technology

students. The input includes basic details about the participants, such as their

5
names (optional), age, gender, course, and major. The process involves giving out

surveys and analyzing the responses, while the output is a report that summarizes

how fast food affects the students' diets.

6
 INPUT PROCESS OUTPUT

Profile of the
respondents:
Analysis through
Eating habits and dietary
1.1 Age
data: intake of 2nd year COT
1.2 Sex students from Eastern
Survey Visayas State University-
1.3 Course questionnaires Main Campus towards
fast food restaurants.
1.4 Major Interpretation

2. Eating habits

3. Dietary intake

Figure 1. The IPO Diagram shows the Conceptual Framework of the Study

Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

7
 This chapter presents the literature relevant to this study to provide

information about the impact of fast-food restaurants towards eating habits and

dietary intake of students.

Related Literature

Health Consequences of Frequent Fast-Food Consumption

According to (Tambalis, et al. 2018), eating fast food frequently is linked to

bad eating patterns including missing breakfast and consuming a lot of sweets.

According to a study, teenagers who ate fast food more than once a week had

noticeably worse eating habits than those who didn't, highlighting the link

between fast food consumption and an unhealthy lifestyle profile in kids and

teenagers.

Fast food is frequently associated with high calorie counts, excess sugars,

harmful fats, and low nutritional value. According to studies, frequent fast-food

consumption is associated with lower dietary quality. For instance, adolescents

who consume fast food more than twice a week have considerably worse dietary

quality scores than those who eat it less frequently. This group also has greater

calorie consumption, primarily from carbohydrates and sugars, which can

contribute to weight gain and an increased risk of obesity-related disorders,

including type 2 diabetes. (Mumena, et al. 2022).

Regular fast-food customers consume fewer fruits, vegetables, and dairy

items. This food pattern is concerning because it might cause micronutrient

deficiencies during a critical growth phase in young adults (Poti, et al. 2014). A

study found that fast food customers are more likely to adopt a Western eating

8
pattern with high fat and sugar intake, which is related to poor health

consequences (Ann Pietrangelo, 2022).

Fast food restaurants serve food that is tasty but with low fiber and

nutrients. They contain additives and ingredients that may cause chronic health

problems, such as metabolic syndrome, heart problems, and stroke. Students in

the overweight and obese group spend more money at fast food restaurants. The

proximity of the college to fast food restaurants increases easy access and use of

such services. Students are aware of the ill effects of fast- food eating practices;

however, the college schedule, activities, and the push to submit assignments on

time, and the peer pressure to socialize results in consumption of easily accessible

food (Abraham, et al. 2018).

Factors Influencing Fast Food Consumption

Demographic characteristics such as age and socioeconomic position

influence fast-food consumption patterns. For instance, young adults aged 20 to

39 are among the most frequent fast-food customers in the United States, with

consumption rates positively correlated with family income (Poti et al. 2014).

This trend may also apply to culinary students at Eastern Visayas State

University, where the accessibility and affordability of fast food may affect their

eating habits.

According to (Bondoc et al. 2019) explore the rapid rise of the Philippines’

fast-food industry and its impact on student eating habits. The researchers used

data from the Global School-Based Student Health Survey to investigate

characteristics that influence fast food intake among students. The key findings

include, Gender differences, Male students were shown to have a 33.84% lower

likelihood of dining at fast food restaurants than female students. Weight

9
Influence, an increase in a student’s weight by one kilogram increased their

chances of eating fast food by 2.5%. Dietary Patterns: According to the study,

frequent intake of soft drinks and a lack of fruits in the diet substantially predicted

fast food consumption.

Related studies

Eating habits

As stated by (Javier, K. 2023), the results show that cost and mood are the

most crucial elements to take into consideration while choosing meals. The

students prioritised their feelings and budgets first while making food choices.

Moreover, the most widely accepted aspect of their eating patterns is the

enjoyment of food. Students generally concur that they enjoy eating, love food,

and eagerly anticipate mealtimes.

According to the study of (Cunningham,2022). The "Freshman 15" is a

common occurrence among college students, when their newfound independence

and free access to dining halls make them more vulnerable to poor nutritional

intake. College students with poor nutrition are more likely to develop a number

of chronic health issues. The majority of sugar intake came from fruits, soda, and

sweetened water. Pizza and rice were the most common sources of refined

carbohydrates and sodium, with pizza completing the trifecta and topping the

saturated fat category.

Unhealthy diets are common among university students and are frequently

assumed to be unrepresentative of the wider population. The primary goal was to

assess the energy and nutritional intakes of a large group of undergraduate

university students. Data was collected from 639 university students aged 18 to

10
24 who completed 4-day diet diaries. Energy intake was lower than in the DRV.

The percentage total energy values for protein, fat, saturated fat, and

carbohydrates surpassed the DRVs; however, the percentage energy from alcohol

was less than the maximum 5%. The vitamin C, thiamine, and sodium/salt DRVs

were all satisfied. Males reached their iron and calcium intake requirements,

whereas females did not. Fibre and vitamin A intakes were lower than the

recommended levels. Student data was equivalent to the NDNS, with the

exception of alcohol, fibre, vitamin A, calcium, and sodium/salt levels, which

were all lower. (Martin, et al. 2022).

Dietary Intake

Based on the study of (Villanueva, G. 2023). Adolescent overnutrition is

becoming more common in the Philippines, which increases their susceptibility to

problems linked to poor nutrition. The students' nutritional status was assessed

using self-reported anthropometric measurements. After the knowledge, attitude,

and practices (KAP) were scored, the weighted means and average score were

grouped appropriately. The pertinent data was statistically computed using the

SPSS program.

As reported by the findings, 63.60% of the respondents had high positive

attitudes, 63.04% had good knowledge, and 63.00% had high positive habits

towards eating a healthy diet. Religion and knowledge were discovered to be

related.

According to (Spronk, et al. 2014). The study investigates the relationship

between food intake and nutrition knowledge in persons who are at least 18 years

old. It finds that although there is a slight correlation, greater nutrition awareness

11
results in a higher intake of fruits and vegetables. Sixty-six percent of the athletic

studies and sixty-five percent of the community studies found significant

correlations between these variables. However, there was little representation

from lower socioeconomic groups, and the research' quality varied. According to

the study, in order to elucidate the connection between dietary intake and

nutrition knowledge, well-planned research employing proven methodology is

required. For evaluating this association, diet quality scores or indices measuring

adherence to dietary recommendations may be useful. In order to advance public

health policy and community nutrition education, this research is essential.

Unhealthy diets are common among university students and are frequently

assumed to be unrepresentative of the wider population. The primary goal was to

assess the energy and nutritional intakes of a large group of undergraduate

university students. Data was collected from 639 university students aged 18 to

24 who completed 4-day diet diaries. Energy intake was lower than in the DRV.

The percentage total energy values for protein, fat, saturated fat, and

carbohydrates surpassed the DRVs; however, the percentage energy from alcohol

was less than the maximum 5%. The vitamin C, thiamine, and sodium/salt DRVs

were all satisfied. Males reached their iron and calcium intake requirements,

whereas females did not. Fibre and vitamin A intakes were lower than the

recommended levels. Student data was equivalent to the NDNS, with the

exception of alcohol, fibre, vitamin A, calcium, and sodium/salt levels, which

were all lower. (Martin, et al. 2022).

12
 Chapter III

METHODOLOGY

This chapter will present research methodology, research design, research

respondents, research instrument, sampling procedure, statistical treatment of the

data. This study was administered for the 2nd year College of Technology

students from Eastern Visayas State University- Main Campus for our research

entitled “Eating habits and dietary intake of 2 nd year COT students from Eastern

Visayas State University- Main Campus towards fast food restaurants”.

Research Design

This study used a quantitative research method that will determine the

difference between eating habits and dietary intake of 2 nd year COT students from

Eastern Visayas State University- Main Campus towards fast food restaurants in

using the survey questionnaires that will be distributed to them as our

respondents. Wherein it is how the data will be collected easily gives information

to us as a researcher. The researcher will be using descriptive research design,

which is a method used to try and determine the characteristics of a population or

phenomenon. It only describes a certain phenomenon that is gathered through

surveys and understands the reasons of College of Technology students.

Research Locale

The study will be conducted at the Eastern Visayas State University- Main

Campus. in Salazar St, Downtown, Tacloban City, Leyte. This University was

13
chosen for various reasons, including its targeted group of second-year College of

Technology students, prospective ease of access for researchers, and cost-

effectiveness. The study will be conducted in a partially controlled setting,

wherein the conditions to conduct the study will be standardized to maintain

consistency and reliability in collecting the data. Thus, the interventions and

questionnaires will be administered in classrooms and/or during specific

timeframes to minimize external variables that could potentially affect the

outcomes of the study. By implementing a partially controlled setting, the study

aims to ensure that findings are valid and applicable to the context of the

participants.

14
Figure 2. Eastern Visayas State University – Main Campus (Google Map)

15
Research Respondents

Selected 2nd year College of Technology students of Eastern Visayas State

University- Main Campus. Those who are officially enrolled in the school year

2024-2025 will be included in the study.

Research Instrument

Research instruments are tools utilized for data collection and analysis. The

researchers will use survey questionnaires on eating habits and dietary intake. The

frequency scale survey will be used to collect data from students. Survey research

is the collection of information through the responses to questions from a sample

individual. However, nowadays, rather than interacting with respondents in

person, surveys are frequently distributed online or on paper.

Sampling Design

Sampling involves selecting a subset of individuals from a larger

population to make inferences about the population. Researchers are encouraged

to take as a selection method is important because it determines the population to

which research findings can be generalized.

This study will adapt stratified sampling techniques. The stratified

sampling method involves dividing the population into distinct groups, or strata.

To create a representative, researchers take a simple random sample from each

stratum.

From this population, Slovin’s Formula was utilized to get the specific

number of samples that would represent the whole population.

16
 Computing Sample Size using Slovin’s Formula

Respondents Population Sample Size

Size

BS. Hospitality Management 122 59

BS. Nutrition and Dietetics 42 20

[Link] Culinary Arts 32 15

[Link] Electronics Technology 33 15

[Link] Clothing and Fashion Design 18 9

[Link] Electricity Technology 28 13

[Link] Graphics Arts and Printing 31 15

[Link] Refrigeration and Air-Conditioning 24 12

BSMT Machine Shop 31 15

BSMT Automotive Technology 48 23

BSMT Welding and Fabrication 24 12

N= 433 n=208

Slovin’s Formula:

n = N / 1 + Ne^2

where:

N = population size N = 433

n = sample size n=X

e = margin of error E = 5%. 0.05

n = 433 / 1 + 433 (0.05^2) = 207.92 or 208

Data Gathering Procedure

The researchers of this study will collect data using a survey questionnaire

administered to all 2nd-year College of Technology students at Eastern Visayas

17
State University. The questionnaire composed frequency scales survey. The

frequency scales will be used to assess students' fast food consumption frequency.

The researchers will inform and get consent from all participants before the

survey is conducted. The information gathered will be stored securely and

confidentially.

Ethical Consideration

In conducting the study on how fast food affects the eating habits and

dietary intake of the 2nd year College of Technology students at Eastern Visayas

State University-Main Campus, researchers will provide a detailed informed

consent form explaining the study's purpose, the types of information that will be

collected through survey questionnaires, how the data will be used, and the

potential risks and benefits of participation. All data of participants will be kept

private and anonymous, meaning individual identities will not be linked to the

data. The researchers will ensure that all participant information is stored securely

and only accessed by authorized persons.

Statistical Data Analysis

The data collected for this study will be evaluated statistically, The study

will use both descriptive statistics and comparative analysis. The purpose of

descriptive statistics is to provide an initial summary of the data and an overview

of the dietary intake and eating habits. T-test will be used in the study. This

method is used to compare two distinct groups (T-test) and to compare means

across three or more groups to see if there are any statistically significant

differences between them.

18
 The following formula was utilized in the study;

T-test formula;

Where,

‘x’ bar is the mean of the sample,

μ is the assumed mean

σ is the standard deviation

and n is the number of observations

The data gathered was subjected to the different statistical tools to answer

research problems and to test the null hypothesis.

Percentages. To determine the percent of the demographic profile of the

respondents such as: age, sex, academic program. The following formula was

used:

f
P= x 100
N

where:

P= Percentage of Frequency

f = Frequency of items given

N = total number of respondents

19
 Mean. To analyze the average eating habits and dietary intake among

students towards fast-food restaurants, this formula was used:

x=
∑x
n

where:

n = total number of respondents

x = mean

∑ x = the sum of the values of x

Pearson’s Product Moment Correlation Coefficient. To determine if there is a

significant relationship between the age of respondents and eating habits and

dietary intake among students towards fast-food restaurants. This formula was

used (Walpole,1982: Introduction to Statistics):

n ∑ xy −∑ x ∑ y
r=
√¿ ¿ ¿

where:

n = sample size

∑ xy =¿ ¿ the sum of the product of x and y

∑ x =¿ ¿ the sum of the values of x
∑ y=¿ ¿ the sum of the values of y
∑ x 2=¿ the sum of the squared values of x
∑ y 2=¿ ¿ the sum of the squared values of y
Interpretation of the values of correlation with the level of significance of

0.05 were adopted from Best and Khan (1989).

Coefficient Relationship

20
 0.91-1.00 Very High

0.81-0.90 High

0.61-0.80 Substantial

0.41-0.60 Moderate

0.21-0.40 Low

0.00-0.20 Negligible

Point-Biserial Correlation Coefficient. To establish the relationship between

the sex and eating habits and dietary intake among students towards fast-food

restaurants, the formula was used (Tattoo,2007).

r pb=
x 1−x 2
Sx √
n1 n2
n (n−1)

where:

x 1= average in group 1

x 2= average in group 2

n1 = proportion in group 1

n2 = proportion in group 2

S x= standard deviation of population

Eta Correlation. To determine if there is a significant relationship between

the academic program eating habits and dietary intake among students towards

fast-food restaurants, the formula was used (Deauna,1992).

η=
√ SSb
SS t

where:

SSb = between group of squares

21
SSt = total sum of squares

Chapter IV

22
 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Demographic Profile of the Respondents

The demographic data presents the distribution of respondents based on

their age, sex and academic program. The demographic profile of the respondents

provides valuable insights into how these factors (age, sex and academic

program) may influence their eating habits and dietary intake towards fast food

restaurant.

Table 1

Demographic Profile of the Respondents in terms of Age

Age f percentag

18-21 16 77.4
1
22-25 45 21.6
26-28 2 1.0
Total 20 100.0
8

As shown in Table 1, majority of the respondents (77.4%) fall within the 18–21

age group, representing 161 individuals. This is followed by the 22–25 age group,

comprising 45 respondents or 21.6% of the total respondents. Only 2 respondents,

accounting for 1.0%, belong to the 26–28 age group. The data indicate that the

study sample is predominantly composed of young adults, particularly those aged

18–21. This age range may influence the overall dietary intake and eating habits

observed in the study, as younger age groups are often in transitional phases of

lifestyle and food choices, potentially affecting nutritional behavior.

23
Table 2

Demographic Profile of the Respondents in terms of Sex

Sex f percentag

Male 13
63.9
3
Female 75 36.1
Total 20
100.0
8

Table 2 presents the distribution of respondents according to sex. Out of the total

208 respondents, 133 or 63.9% are male, while 75 or 36.1% are female. This

indicates that male respondents constitute most of the respondents. The

predominance of male respondents may influence the overall findings of the

study, particularly in relation to eating behaviors and dietary choices associated

with fast food consumption. Previous research has suggested that male students

are more likely to consume fast food frequently due to factors such as

convenience, larger portion sizes, and lesser concern for nutritional content

compared to their female counterparts. In contrast, female respondents are often

reported to exhibit greater health consciousness, with more emphasis on balanced

meals and nutritional intake, which may lead to differing attitudes toward fast

food.

Table 3

Demographic Profile of the Respondents in terms of Academic Program

24
 Academic Program f percentage

BS. Hospitality Management 59 28.4

BS. Nutrition and Dietetics 20 9.6

[Link] Culinary Arts 15 7.2

[Link] Electronics 15 7.2

Technology
[Link] Clothing and 9 4.3
Fashion Design
[Link] Electricity 13 6.3
Technology

[Link] Graphics Arts 15 7.2

and Printing

[Link] Refrigeration 12 5.8

and Air-Conditioning

BSMT Machine Shop 15 7.2

BSMT Automotive 23 11.1

Technology
BSMT Welding and 12 5.8
Fabrication
TOTAL 208 100.0

Table 3 presents the distribution of respondents according to academic program.

Among the 153 respondents, the largest proportion comes from the Bachelor of

Science in Hospitality Management (BSHM), comprising 59 respondents or

28.4% of the total. This is followed by the Bachelor of Science in Nutrition and

Dietetics with 20 respondents (9.6%) and BSMT major in Automotive

Technology with 23 respondents (11.1%). Other programs with moderate

representation include, BSMT major in Machine Shop, BS Industrial Technology

25
majors in Culinary Arts, Electronics Technology, and Graphics Arts and Printing,

each with 15 respondents or 7.2%. Smaller proportions are observed in BS

Industrial Technology majors in Clothing and Fashion Design (4.3%), Welding

and Fabrication (5.8%), Refrigeration and Air-Conditioning (5.8%), and BS

Industrial Technology major in Electricity Technology (6.3%).

The varied distribution across different technical and vocational programs

provides a comprehensive overview of eating habits across disciplines with

diverse academic and practical demands. For instance, students in hands-on,

physically intensive programs such as Automotive Technology and Welding may

have greater caloric needs and time constraints, potentially leading to a higher

reliance on fast food for convenience and energy replenishment. On the other

hand, students from programs like Nutrition and Dietetics are expected to have

higher awareness of healthy dietary practices, which may influence their food

choices away from fast food consumption.

Table 4

Eating Habits Among Students Towards Fast-Food Restaurants

Eating Habits MEAN SD INTERPRETATION

1. I choose fast food restaurants due to 3.59 1.02 Often

their convenience and speed of
service.
2. I prefer to create value meals to 3.84 .98 Often
save money when I eat at fast food
restaurants.
3. I consume high calorie items such 3.30 .90 Sometimes
as burgers and fries when dining at
fast food restaurants.
4. I am craving fast food restaurant 3.01 .90 Sometimes
meals more than healthy home-cooked
options.

26
 5. I prefer to buy fast food restaurant 2.84 .99 Sometimes
meals rather than buying nutritious
meals.
6. I prepare my own meals instead of 4.00 .95 Often
eating at fast food restaurants.

7. I visit fast food restaurants for 3.26 .83 Sometimes

social gatherings with family and
friends.
8. I find it difficult to eat healthy 3.13 .94 Sometimes
meals due to busy schedules.

9. I prefer fast food restaurant meals 2.91 .94 Sometimes

even though I know it's not the
healthiest choice.
10. I have negatively impacted my 2.80 .97 Sometimes
eating habits and dietary intake by
eating meals from fast-food
restaurants.
Grand Mean 3.23 0.54 Sometimes

Table 4 reveals the respondents’ eating habits toward fast-food restaurants. The

overall grand mean of 3.23 with a standard deviation of 0.54 indicates that, on

average, respondents "Sometimes" exhibit behaviors associated with fast-food

consumption.

The highest mean score is observed in the statement “I prepare my own meals

instead of eating at fast food restaurants” (M = 4.00, SD = 0.95), interpreted as

"Often." This suggests that, despite the availability and convenience of fast food,

many respondents prefer preparing meals at home. This could indicate a

preference for healthier eating or simply a more cost-effective and practical

option. Similarly, the statement “I prefer to create value meals to save money

when I eat at fast food restaurants” (M = 3.84, SD = 0.98) is also interpreted as

"Often," highlighting the respondents' cost-conscious behavior when dining at

27
fast food establishments. This points to the fact that while fast food is chosen

frequently, budgetary concerns play a significant role in their food decisions.

Conversely, statements reflecting a more habitual reliance on fast food, such as

“I prefer to buy fast food restaurant meals rather than buying nutritious meals”

(M = 2.84, SD = 0.99) and “I have negatively impacted my eating habits and

dietary intake by eating meals from fast-food restaurants” (M = 2.80, SD = 0.97),

received lower mean scores, but both are still interpreted as "Sometimes." These

results indicate that while respondents may occasionally opt for fast food over

healthier choices, there is also some awareness of the potential negative effects on

their eating habits and overall health.

Other statements such as “I choose fast food restaurants due to their convenience

and speed of service” (M = 3.59, SD = 1.02) and “I visit fast food restaurants for

social gatherings with family and friends” (M = 3.26, SD = 0.83) were

interpreted as "Sometimes", reflecting that convenience and social factors drive

fast food consumption, but it is not the dominant or exclusive eating habit.

Overall, the results suggest that while fast food consumption is a common

behavior driven by convenience, cost, and social factors, there is still a tendency

among respondents to prepare home-cooked meals and to be aware of the impact

of fast food on their health. This balance suggests that students make conscious

decisions regarding their food choices, blending convenience-driven eating with

efforts to maintain healthier dietary habits.

Table 5

Dietary Intake Among Students Towards Fast-Food Restaurants

MEA INTERPRETAT
DIETARY INTAKE SD
N ION

28
1. I choose healthier option such
as salad or grilled items when 3.57 1.09 Often
eating at fast food restaurants
2. I consume items from their
dessert menu at fast food 3.31 .93 Sometimes
restaurants.
3. I consume fruits and
3.76 .89 Often
vegetables at least once a day.
4. I consume processed foods in
3.14 .85 Sometimes
every meal.
5. I drink sugary beverages such
3.04 .92 Sometimes
as soda and energy drinks.
6. I include whole grains in
3.21 1.01 Sometimes
every meal when dining out.
7. I pay attention to portion
sizes when eating meals from 3.21 .96 Sometimes
fast food restaurants.
8. I choose red meat and lean
protein sources such as chicken 3.72 1.03 Often
and fish.
9. I limit my intake of processed
3.41 .89 Sometimes
foods and fast-food meals.
10. I consume foods mindfully,
paying attention to my hunger 3.44 .99 Sometimes
and fullness cues.
Grand Mean 3.38 0.45 Sometimes

Table 5 reveals the dietary intake patterns of students in relation to fast-food

restaurants. Based on the computed grand mean of 3.38 and a standard deviation

of 0.45, the overall interpretation falls under "Sometimes," suggesting moderate

dietary awareness and variability in food choices among respondents.

The highest mean score is observed in the statement “I consume fruits and

vegetables at least once a day” (M = 3.76, SD = 0.89), interpreted as "Often."

This suggests that despite the prevalence of fast-food consumption, respondents

are mindful of incorporating healthier food choices, such as fruits and vegetables,

into their daily intake. Additionally, the statement “I choose healthier options

such as salad or grilled items when eating at fast food restaurants” (M = 3.57,

SD = 1.09) is also interpreted as "Often," indicating that respondents make

29
conscious efforts to select healthier menu options when dining at fast food

establishments.

Other dietary habits such as “I choose red meat and lean protein sources such as

chicken and fish” (M = 3.72, SD = 1.03) were also rated as "Often," reflecting a

preference for healthier protein choices within fast food meals. These results

suggest that while fast food may be a frequent choice, students still strive to make

balanced and nutritious food selections when possible.

Conversely, statements related to more typical fast food items and processed

foods, such as “I consume items from the dessert menu at fast food restaurants”

(M = 3.31, SD = 0.93), “I consume processed foods in every meal” (M = 3.14,

SD = 0.85), and “I drink sugary beverages such as soda and energy drinks” (M =

3.04, SD = 0.92), received lower mean scores, interpreted as "Sometimes." This

indicates that while respondents may occasionally indulge in these less healthy

food options, it is not a regular part of their diet.

The statements “I include whole grains in every meal when dining out” (M =

3.21, SD = 1.01) and “I pay attention to portion sizes when eating meals from

fast food restaurants” (M = 3.21, SD = 0.96) were also rated as "Sometimes."

These results highlight that although some respondents attempt to focus on

balanced meals, habits such as portion control and including whole grains are not

consistently practiced when dining at fast food restaurants.

The statement “I limit my intake of processed foods and fast-food meals” (M =

3.41, SD = 0.89) was also rated as "Sometimes," reflecting a moderate awareness

of the negative impact of frequent fast-food consumption. Similarly, respondents

sometimes consume food mindfully, paying attention to hunger and fullness cues

30
(M = 3.44, SD = 0.99), suggesting that while some are aware of mindful eating

practices, these behaviors are not always consistently followed.

Overall, the results suggests that respondents sometimes engage in healthier

dietary behaviors, but these are not consistently applied across all aspects of their

diet. While there is an effort to choose healthier options and limit processed

foods, fast food consumption remains a regular part of their eating habits. This

balance of occasional healthy choices with indulgence in fast food reflects the

challenges students face in maintaining a consistently healthy diet amidst the

convenience and affordability of fast-food options.

Table 6

The Relationship Between the Demographic Profile and Eating Habits

Profile test-statistic p-value Interpretation

Age r =−.149 .032 Significant
Sex r pb=−.129 .063 Not Significant
Academic Program η=.308 .029 Significant

Table 6 shows the statistical relationship between the respondents’ demographic

profile and their eating habits. The relationship between age and eating habits is

significant, with a correlation coefficient (r) of -0.149 and a p-value of 0.032.

This suggests a weak negative correlation between age and eating habits, it

implies that as age increases, respondents may engage in slightly less frequent

fast-food consumption, although the strength of this relationship is relatively

weak. The p-value of 0.032 indicates that this result is statistically significant at

the 0.05 level.

31
On the other hand, the relationship between sex and eating habits is not

significant, with a partial correlation coefficient ( r pb ) of -0.129 and a p-value of

0.063. The p-value is greater than 0.05, suggesting that there is no meaningful or

statistically significant difference in eating habits between male and female

respondents.

Finally, the relationship between academic program and eating habits is

significant, with an eta coefficient (η) of 0.308 and a p-value of 0.029. This

indicates that the academic program has a moderate but statistically significant

impact on the eating habits of respondents, which implies that respondents from

different academic programs may have varying fast food consumption patterns.

The p-value of 0.029 further supports the significance of this result at the 0.05

level.

Overall, the results indicate that age and program of study are significantly

related to eating habits, while sex does not appear to influence fast food

consumption patterns among the respondents. These results could suggest that

certain demographic factors, such as age and academic program, play a more

significant role in shaping dietary behaviors than others.

Table 7

The Relationship Between the Demographic Profile and Dietary Intake

Profile test-statistic p-value Interpretation

Age r =−.010 .889 Not Significant
Sex r pb=−.146 .036 Significant
Academic Program η=.408 .000 Significant

32
Table 7 presents the relationship between the demographic profile of respondents

and their dietary intake in relation to fast food consumption. The relationship

between age and dietary intake is found to be not significant, with a correlation

coefficient (r) of -0.010 and a p-value of 0.889. The negligible correlation and the

high p-value indicate that age does not have a meaningful or statistically

significant influence on respondents' dietary intake, suggesting uniformity in

dietary behaviors across age groups.

However, a significant relationship is observed between sex and dietary intake,

with a point biserial correlation (r pb ) of -0.146 and a p-value of 0.036. This

suggests that dietary intake patterns differ slightly between male and female

respondents. Although the correlation is weak, the p-value indicates a statistically

significant difference at the 0.05 level, implying that sex plays a minor but

notable role in shaping how students manage their dietary intake, particularly in

the context of fast-food consumption.

The strongest association is noted between academic program and dietary intake,

with an eta coefficient (η) of 0.408 and a p-value of 0.000. This denotes a

moderate to strong significant relationship, indicating that students from different

academic programs exhibit varying dietary behaviors. This variation may stem

from differences in curriculum focus, such as those enrolled in health-related or

food-related programs who may be more informed and cautious about their

nutritional intake compared to those in technical programs.

Overall, the results reveal that sex and program of study significantly influence

dietary intake, while age does not. These results highlight the importance of

academic background and gender considerations in promoting nutritional

awareness and designing targeted health interventions among university students.

33
 Chapter V

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the summary of findings, conclusions,

recommendations offered and results of the study, based on an analysis and

interpretation of questionnaires distributed to second-year students in the College

of Technology at Eastern Visayas State University.

SUMMARY OF FINDINGS

This study aimed to determine the eating habits and dietary intake of

second year College of Technology students from Eastern Visayas State

University- Main Campus (Tacloban City) towards fast food restaurant. A total

34
of 208 respondents participated in the survey, representing different courses and

majors within the College of Technology. The study used quantitative research

design applied descriptive and

From a thorough analysis of the data collected and results obtained; the

following significant findings are summarized.

1. Demographic Profile of the Respondents with respect to Age, Sex,

Course, and Major.

With respect to Age, majority of the respondents (77.4%) fall within the

18–21 age group, representing 161 individuals. Older students showed

slightly less frequent fast-food consumption.

1.1 With respect to Sex, out of the total 208 respondents, 133 or 63.9%

are male, while 75 or 36.1% are female. Sex did not significantly

affect eating habits, but females showed more health-conscious

dietary choices.

1.2 With respect to the Course, the largest proportion comes from the

Bachelor of Science in Hospitality Management (BSHM), with 59

respondents or 28.4% of the total followed by the Bachelor of

Science in Nutrition and Dietetics with 20 respondents (9.6%) and

BSMT major in Automotive Technology with 23 respondents

(11.1%), other programs with moderate representation with 15

respondents or (7.2%), smaller portions such as BSIT in Clothing

and Fashion Design withn (4.3%), welding and fabrication (5.8%)

Refrigeration and Air-Conditioning (5.8%), and BS Industrial

Technology major in Electricity Technology (6.3%).

35
 1.3 With respect to the Major, Academic program significantly

impacted both eating habits and dietary intake, suggesting that

students in certain programs (e.g., Nutrition and Dietetics) preferred

healthier options.

2. Eating Habits among Students towards Fast-food Restaurants.

The results reveal that while convenience, cost, and social factors

frequently drive fast-food consumption among students, there is a

tendency to prepare home-cooked meals and an awareness of fast food's

health impacts. This indicates students make conscious food options,

balancing convenience with healthier eating habits.

3. Dietary Intake among Students towards Fast-food Restaurants.

The results reveal that respondents sometimes engage in healthier

eating habits, but not consistently applies in all aspects of their diet.

However, options between limited processed foods and home-cooked

foods, fast foods were still chosen as part of their regular eating habits.

This balance of occasional healthy choices with indulgence in fast food

reflects how students face in maintaining a consistent healthy diet

amidst the convenience and affordability of fast-food options.

4. Significance Relationship between Profile and Eating Habits.

The results shows that age and program of study are significantly

related to eating habits, while sex does not appear to influence fast food

consumption patterns among the respondents. These results could

suggest that certain demographic factors, such as age and academic

program, play a more significant role in shaping dietary behaviors than

others.

36
 5. Significance Relationship between Profile and Dietary Intake.

The results reveal that sex and program of the study significantly

influence dietary intake, while age does not. These results highlighted

the importance of academic background and gender considerations in

promoting nutritional awareness and designing targeted health

interventions among university students

Conclusions

The study shows a more complex among students’ demographic profile,

eating habits, as well as dietary intake related to fast foods. Convenience and cost

are significant factors; however, students demonstrate awareness regarding health

implications and make efforts towards healthier choices. Further, consistent

healthy eating habits are not yet fully established. Age and academic programs

are factors that influence both eating habits and dietary intake.

Recommendations

Targeted Interventions

Develop tailored health promotion programs for specific age groups and

academic programs.

Nutrition Education

Integrate nutrition education into curricula, especially for programs not

related to health or nutrition.

Affordable Healthy Options

Promote affordable and convenient healthy food options on campus and

nearby.

37
Mindful Eating

Emphasize mindful eating strategies and techniques.

Further Research

Conduct longitudinal studies to track changes over time and evaluate the

effectiveness of interventions. Explore other influencing factors (peer, pressure,

and marketing).

BIBLIOGRAPHY

REFERENCES

Abraham S, Martinez M, Salas G, et al. College student’s perception of risk

factors related to fast food consumption and their eating habits. J Nutr Hum

Health. 2018;2(1):18-21

Bondoc, A. F., Florendo, H. F., Taguiwalo, E. J., & Eustaquio, J. (2019). Life in

the fast food lane: Understanding the factors affecting fast food consumption

among students in the Philippines. The Philippine Statistician, 68(1), 75-101

Cunningham, M. (2022). New Study Finds that College Freshmen Exceed Many

U.S. Dietary Guidelines, Increasing Risk of Chronic Health Conditions. New

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Study Finds that College Freshmen Exceed Many U.S. Dietary Guidelines,

Increasing Risk of Chronic Health Conditions | College of Public Health

Javier, K. (2023). Relationship of food Choices, Eating Habits, and Nutritional

Status of the College Students Residing in Quezon City, Metro Manila.

[Link]

and-nutritional-status-of-the-college-students-residing-in-quezon-city-metro-

manila/?fbclid

Martin HR, Pufal DA, Stephenson J. Assessment of energy and nutrient intakes

among undergraduate students attending a University in the North of

England. Nutrition and Health. 2022;0(0). doi:10.1177/02601060221096932

Mumena, W. A., Ateek, A. A., Alamri, R. K., Alobaid, S. A., Alshallali, S. H.,

Afifi, S. Y., Aljohani, G. A., & Kutbi, H. A. (2022). Fast-Food Consumption,

Dietary Quality, and Dietary Intake of Adolescents in Saudi Arabia. International

journal of environmental research and public health, 19(22), 15083.

[Link]

Poti, J. M., Duffey, K. J., & Popkin, B. M. (2014). The association of fast food

consumption with poor dietary outcomes and obesity among children: is it the

fast food or the remainder of the diet?. The American journal of clinical nutrition,

99(1), 162–171. [Link]

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Spronk, I., Kullen, C., Burdon, C., & O’Connor, H. (2014). Relationship between

nutrition knowledge and dietary intake. British Journal of Nutrition, 111(10),

1713–1726. doi:10.1017/S0007114514000087

Tambalis, K. D., Panagiotakos, D. B., Psarra, G., & Sidossis, L. S. (2018).

Association between fast-food consumption and lifestyle characteristics in Greek

children and adolescents; results from the EYZHN (National Action for

Children's Health) programme. Public health nutrition, 21(18), 3386–3394.

[Link]

Villanueva, G. (2023). Association of the Knowledge, Attitude, and Practices on

Healthy Diet and the Nutritional Status of Senior High School Students in San

Pablo City, Laguna. Association of the Knowledge, Attitude, and Practices on

Healthy Diet and the Nutritional Status of Senior High School Students in San

Pablo City, Laguna - College of Human Ecology

40
Appendix A

41
 APPENDIX B

DOCUMENTATION

42
43
 APPENDIX C

Survey Questionnaire

EATING HABITS AND DIETARY INTAKE OF 2ND YEAR COT STUDENT

FROM EASTERN VISAYAS STATE UNIVERSITY─MAIN CAMPUS

TOWARDS FAST FOOD RESTAURANTS

Name:(Optional) Year & Program: Age: Sex:

Directions: Rate the following questions by placing a check in each box whether

it is Never, Rarely, Sometimes, Often, and Always.

Never: 5 (0 of the time)

Rarely: 4 (1-3 times per month)

Sometimes: 3 (1-3 times per week)

Often: 2 (4-6 times per week)

Always: 1 (daily or nearly daily)

Scale: Never Rarely Sometimes Often Always

44
 5 4 3 2 1

I. EATING HABITS

5 4 3 2 1
1. I eat fast food for lunch.
2. I eat fast food for dinner.
3. I eat fast food on the weekends.
4. I eat fast food because I'm craving for it.
5. I eat fast food just to treat myself.
6. I eat fast food before, during, and after my
classes.
7. I prepare my own meals instead of eating
fast food.
8. I eat fast food because I don't have enough
time to cook a meal.
9. I choose to eat fast food because my friends
or classmates do.
10. My busy schedule makes me difficult to
eat healthy meals.
11. I find it easier to eat fast food than to cook
for myself.
12. I've gotten into a habit of eating fast food,
even though I know it's not the healthiest
choice.
[Link] you feel that eating fast food has
negatively impacted your overall eating
habits?
14. Eating fast food has negatively impacted
my nutritional intake?
15. I try to make healthier choices when eating
fast food.

II. DIETARY INTAKE

5 4 3 2 1

45
1. How often do you plan your meals in
advance?

2. How often do you consume fast-foods?

3. How often do you consume fried foods?

4. How often do you consume baked

good?

5. How often do you consume nuts and

seed?

6. How often do you consume legumes?

(Beans)

7. How often do you consume vegetables?

8. How often do you drink alcoholic

beverages?

9. How often do you consume processed

foods?

10. How often do you choose red meat

and lean protein sources (Chicken, fish)?

11. How often do you drink water instead

of sugary drinks?

12. How often do you read food labels?

13. How often do you limit your intake of

processed foods, fast food, and take out?

14. How often do you incorporate a variety

of foods into your diet?

15. How often do you eat mindfully, paying

attention to your hunger and fullness
cues?

46
 APPENDIX D

STATISTICAL ANALYSIS RESULT

AGE

Cumulative
Frequency Percent Valid Percent Percent

Valid 18.00 2 1.0 1.0 1.0

19.00 43 20.7 20.7 21.6

20.00 65 31.3 31.3 52.9

21.00 51 24.5 24.5 77.4

22.00 26 12.5 12.5 89.9

23.00 11 5.3 5.3 95.2

24.00 5 2.4 2.4 97.6

25.00 3 1.4 1.4 99.0

27.00 1 .5 .5 99.5

47
 28.00 1 .5 .5 100.0

Total 208 100.0 100.0

SEX

Cumulative
Frequency Percent Valid Percent Percent

Valid MALE 133 63.9 63.9 63.9

FEMALE 75 36.1 36.1 100.0

Total 208 100.0 100.0

PROGRAM

Cumulative
Frequency Percent Valid Percent Percent

Valid ELX 15 7.2 7.2 7.2

CUL 15 7.2 7.2 14.4

CFD 9 4.3 4.3 18.8

GAP 15 7.2 7.2 26.0

MS 15 7.2 7.2 33.2

WF 12 5.8 5.8 38.9

AT 23 11.1 11.1 50.0

RAC 12 5.8 5.8 55.8

ND 20 9.6 9.6 65.4

HM 59 28.4 28.4 93.8

ELEC 13 6.3 6.3 100.0

48
 Total 208 100.0 100.0

Descriptive Statistics

N Minimum Maximum Mean Std. Deviation

EH1 208 1.00 5.00 3.5865 1.01782

EH2 208 1.00 5.00 3.8413 .98237

EH3 208 1.00 5.00 3.3029 .90067

EH4 208 1.00 5.00 3.0048 .90355

EH5 208 .00 5.00 2.8413 .99215

EH6 208 1.00 5.00 3.9952 .94536

EH7 208 1.00 5.00 3.2548 .83259

EH8 208 1.00 5.00 3.1298 .93637

EH9 208 1.00 5.00 2.9087 .93577

EH10 208 1.00 5.00 2.8029 .97038

Valid N
208
(listwise)

49
 Descriptive Statistics

N Minimum Maximum Mean Std. Deviation

DI1 208 1.00 5.00 3.5673 1.09248

DI2 208 1.00 5.00 3.3077 .92811

DI3 208 2.00 5.00 3.7644 .89404

DI4 208 1.00 5.00 3.1442 .85033

DI5 208 1.00 5.00 3.0433 .92368

DI6 208 1.00 5.00 3.2067 1.00749

DI7 208 1.00 5.00 3.2067 .95834

DI8 208 1.00 5.00 3.7163 1.02685

DI9 208 1.00 5.00 3.4135 .88586

DI10 208 1.00 6.00 3.4423 .99104

Valid N
208
(listwise)

50
 Correlations

AGE EatingHabits DietaryIntake

AGE Pearson Correlation 1 -.149* -.010

Sig. (2-tailed) .032 .889

N 208 208 208

Eating Habits Pearson Correlation -.149* 1 .227**

Sig. (2-tailed) .032 .001

N 208 208 208

Dietary Intake Pearson Correlation -.010 .227** 1

Sig. (2-tailed) .889 .001

N 208 208 208

*. Correlation is significant at the 0.05 level (2-tailed).

**. Correlation is significant at the 0.01 level (2-tailed).

Correlations

SEX Eating Habits Dietary Intake

SEX Pearson Correlation 1 -.129 -.146*

Sig. (2-tailed) .063 .036

N 208 208 208

Eating Habits Pearson Correlation -.129 1 .227**

Sig. (2-tailed) .063 .001

N 208 208 208

Dietary Intake Pearson Correlation -.146* .227** 1

Sig. (2-tailed) .036 .001

N 208 208 208

51
 *. Correlation is significant at the 0.05 level (2-tailed).

**. Correlation is significant at the 0.01 level (2-tailed).

ANOVA Table

Sum of Mean
Squares df Square F Sig.

Eating Habits * Between (Combined)

5.669 10 .567 2.066 .029
PROGRAM Groups

Within Groups 54.050 197 .274

Total 59.719 207

Dietary Intake* Between (Combined)

7.114 10 .711 3.934 .000
PROGRAM Groups

Within Groups 35.623 197 .181

Total 42.737 207

Measures of Association

52
 Eta Eta Squared

Eating Habits *
.308 .095
PROGRAM

Dietary Intake *
.408 .166
PROGRAM

53