Republic of the Philippines
Department of Education Region III
Malolos Marine Fishery School and Laboratory
Balite, City of Malolos, Bulacan
Healthy Menu Options And Their Influence On Customer Choice
Year 2025-2026
Prepared by:
Alaoig, Charlene Kate P.
Fajardo, Jana L..
Carlos, Jenica Anne D.
Bravo, Richlyn Jenelle B.
Bilora, Ashley N.
Casuga, Juwela Rose C.
Espinas, Mark Peter P.
Presented to:
MS. MA. AGNES R MATAWARAN, LPT, MAE
Practical Research 1 Teacher
PRACTICAL RESEARCH – SECOND SEMESTER
Republic of the Philippines
Department of Education Region III
Malolos Marine Fishery School and Laboratory
Balite, City of Malolos, Bulacan
Chapter 1
The Problem and Its Background
Introduction
This gap in research highlights the need to further examine customers’
preferences, perceptions, and the factors that motivate them to select healthier
food options. By addressing this gap, restaurants and food service providers can
gain a better understanding of how to effectively create and promote healthy menu
options that attract customers while encouraging healthier lifestyles. This topic is
significant because customers are becoming more aware of the impact of food on
their health. Restaurants play an important role in guiding customers toward better
choices by offering nutritious and well-balanced meals. By providing healthy menu
options, customers are given the opportunity to choose food that supports their
well-being without sacrificing taste or satisfaction. Through this presentation, we
aim to show how healthy menu options can influence customer preferences and
decision-making. This study also highlights the importance of promoting healthier
food choices in restaurants as a step toward creating a more health-conscious
community
In recent years, dietary patterns have been increasingly shaped by fast-paced
lifestyles and the widespread availability of convenient food options. While these
foods offer ease and accessibility, they are often high in calories and low in
essential nutrients, which may contribute to various health concerns over time. This
trend has emphasized the importance of promoting healthier food choices,
particularly within food service establishments that serve as regular sources of
meals for many individuals.
As awareness of nutrition and health continues to grow, consumers are becoming
more conscious of the relationship between food choices and overall well-being.
Food service providers, including restaurants and institutional canteens, play a
significant role in influencing consumer behavior by determining the types of food
options that are available. The inclusion of healthy and well-balanced menu items
PRACTICAL RESEARCH – SECOND SEMESTER
Republic of the Philippines
Department of Education Region III
Malolos Marine Fishery School and Laboratory
Balite, City of Malolos, Bulacan
can encourage individuals to make better dietary decisions while still meeting their
preferences for taste, affordability, and convenience. In the context of educational
institutions such as Malolos Marine Fisheries School and Laboratory, the availability
of nutritious menu options is especially critical. Students and staff often spend
extended periods on campus due to academic responsibilities, laboratory activities,
and fieldwork requirements, leading them to rely heavily on campus food services.
Consequently, the school canteen becomes an important setting for promoting
healthier eating habits and supporting the physical and cognitive performance of
the school community.
In recent years, dietary patterns have been increasingly shaped by fast-
paced lifestyles and the widespread availability of convenient food options.
While these foods offer ease and accessibility, they are often high in calories
and low in essential nutrients, which may contribute to various health
concerns over time. This trend has emphasized the importance of promoting
healthier food choices, particularly within food service establishments that
serve as regular sources of meals for many individuals. As awareness of
nutrition and health continues to grow, consumers are becoming more
conscious of the relationship between food choices and overall well-being.
Food service providers, including restaurants and institutional canteens, play
a significant role in influencing consumer behavior by determining the types
of food options that are available.
The inclusion of healthy and well-balanced menu items can encourage
individuals to make better dietary decisions while still meeting their
preferences for taste, affordability, and convenience. In the context of
educational institutions such as Malolos Marine Fisheries School and
Laboratory, the availability of nutritious menu options is especially critical.
Students and staff often spend extended periods on campus due to
academic responsibilities, laboratory activities, and fieldwork requirements,
leading them to rely heavily on campus food services. Consequently, the
school canteen becomes an important setting for promoting healthier eating
habits and supporting the physical and cognitive performance of the school
community.
Significance of the Study
PRACTICAL RESEARCH – SECOND SEMESTER
Republic of the Philippines
Department of Education Region III
Malolos Marine Fishery School and Laboratory
Balite, City of Malolos, Bulacan
This study is important because it helps explain how people decide what
food to order when healthier options are available.
The following will benefit from the Study:
For restaurant owners and managers, the findings of this study can help
them to create a better menus that attract customers while also promoting
nutritious food. Understanding what encourages them to choose healthier
meals can improve customer satisfaction, increase sales, and strengthen the
restaurant’s image.
For customers, this research helps them become more aware of how
menus, food descriptions, and nutritional information can affect their
decision making. It encourages them to make a better decisions and
healthier food choices.
For students and future researchers, this study can be used as a
reference for related topics such as food service, nutrition, and consumer
behavior. It provides a useful information that can support future academic
research.
For the food and beverage industry, this research can support better
menu planning and marketing strategies that promote healthy eating and
support wellness.
Lastly, for society, this study helps promote a healthier lifestyle by
showing how food are influenced by the environment, which may help
reduce health problems related to poor diet.
Conceptual Framework
With the guide of the conceptual framework, the researchers identify the variables to be
measured in this study.
Independent Variable Dependent Variable
Healthy menu option Costumer Choice
Nutritional Content Selection Preference
Purchase Intention
Menu Labeling PRACTICAL RESEARCH – SECOND SEMESTER
Costumer Satisfaction
Menu Presentation
Republic of the Philippines
Department of Education Region III
Malolos Marine Fishery School and Laboratory
Balite, City of Malolos, Bulacan
The conceptual framework of the study, illustrate the relationship between
healthy menu options as the Independent Variable and customer choice
Dependent Variable. The framework propose that the characteristics of healthy
menu options significantly influence customers food selection decisions. The
first table healthy menu options construct consisting nutritional content, menu
labeling & presentation, portion size and price. These elements shape customers
evaluation of menu offerings. The second table customer choice is reflected
through selection preference, purchase intention, and customer satisfaction.
Healthy menu options serve as the key determinant of customer choice.
Statement of the Problem
This study aims to explore how healthy many options influences customer
choice in food and beverage establishments this study six to understanding
importance of customer choice in choosing healthy food.
Specially, the researchers sought to find answer the following questions:
[Link] do factors such as price taste and health benefits affect customers
choice?
2. What is the level of customer preference for healthy menu options?
3. In this day and age will people like or dislike healthy food at a restaurant.
Definition of Terms
The following terms are defined as they are used in this study to avoid misinterpretation.
Computer System Servicing (CSS) – A technical-vocational strand in Senior High School that
focuses on developing students’ skills in computer installation, maintenance, troubleshooting,
and repair.
PRACTICAL RESEARCH – SECOND SEMESTER
Republic of the Philippines
Department of Education Region III
Malolos Marine Fishery School and Laboratory
Balite, City of Malolos, Bulacan
Work Immersion – A program under the Senior High School curriculum that allows students to
gain hands-on experience in a real workplace related to their chosen track or strand.
Emotional Experience – Refers to the feelings, emotions, and emotional reactions of Grade 12
students during their work immersion, such as stress, confidence, anxiety, motivation, or
satisfaction as they adjust to the workplace environment and responsibilities.
Scope and Limitation of the Study
This study focuses on examining how the Healthy Menu Options and Influence Customer Choice
in Food And Beverage establishment. This research mainly looks at customers preferences and
decision when choosing what to eat in restaurants. This is to determine if they can effectively
influence the customer to select their healthier food. And to provide nutritional information for
customer to have them more knowledge about their dining choice.
The study does not include fine-dining restaurants, home cooked meals, or online food delivery
service. It also focuses only on customers perception and preferences, not on the long term health
effect of eating healthy food. Other factors like price, culture, and brand loyalty are not discussed
in detail
PRACTICAL RESEARCH – SECOND SEMESTER