Divine Word College of Legazpi

College of Nursing
Legazpi City

The Level of Satisfaction of DWCL BSN and HM Students to the Divine

Word College of Legazpi Canteen

In partial fulfillment
of the
requirements for the
Degree in Bachelor of Science in Nursing

Abinal, Eunice Angeline M.

April 2015

0
 CHAPTER I

THE PROBLEM

Introduction

One of the many things common to all schools throughout the world is the

existence of school canteens. The same is true in the Philippines and in the

province of Albay. School canteens are essential since it augment nutritional

needs of the students and school employees. Canteens have a special role to

play in education, health and well-being of the students. The school canteen is

important becauseit gives the students a taste for healthy foods; supports

nutrition messages taught in class; and, shows the students better choices for

lunches and snacks.1In addition, it may be surmised that the objective of school

canteens is: to improve the school meals so that they are fresher, flavorsome

and balanced, promote healthy food to the students and give their

satisfaction.Owing to these important roles played by school canteens, it

presupposes that foods served must be clean, healthy and well-sanitized, and its

facilities must be hygienic as well.

The preceding paragraph illustrates another important aspect of food

serving and preparations by school canteens. Food safety is especially important

in schools since children can be more susceptible to food borne illnesses. The

Philippine society registers every now and then, cases of malnutrition and at

worst food poisoning experienced by some students both public and private

brought by unhygienic foods bought in the school premises. Although most of

1
these cases mentioned do not involve school canteens themselves, but through

street food vendors within the periphery of the school. However, it raises some

degree of anxiety among parents regarding the health and sanitation of foods

bought by their offspring outside of their homes.

This brings one to examine the processes, working environment and

personal hygiene of canteen personnel. Working in a school canteen means one

need to keep food safety in mind at all times. To begin with, one’s hygiene plays

a big role in how one keep foods safe for children to eat. Certain precautions

have to be taken in food preparations, serving and after the food had been

served. Sometimes washing one’s hands thoroughly after using the toilet and

before going back into the kitchen is a good start among all other things.2

Personal hygiene is an important step toward food safety in the food

canteen. If foods are prepared while one’s hands are dirty or ill, then the health of

students will be at risk.Another aspect of food safety in a school canteen is

keeping the space itself clean and free of bacteria. Never allow the room to

become a habitat for pests of any type. They spread germs and will be attracted

to any foods that are left out or open. Food safe pest control must be used, keep

doors and windows sealed and shut and proper disposal of garbage are very

important.Chopping boards should be properly sanitized and cleaned before use.

Never use the same chopping board for meats and other foods like fruits and

vegetables. Food storage is extremely important. When foods are waiting for use,

they can be a breeding ground for bacteria if not stored properly. All items should

2
be kept in sealed containers and promptly refrigerated before they reach the

dangerous temperature zone.3

Foods on display for self-service should be kept in the proper heat or cold

units throughout the time that they are available. Food should never be left on a

benchtop or in an environment with no temperature control.4Along these delicate

task of food preparations, storage and serving as an indelible aspect of canteens,

especially school canteens where students buy their foods primarily while in

school, it is quite interesting to know whether or not they observe such exquisite

tasks in order to keep the food they serve healthy, sanitized and hygienic.

In most instances, the common indicator of health and sanitation hygiene

of canteens are not measured through the compliance of canteens in the

requirements set forth by law, such as the code of sanitation in the Philippines

(Presidential Decree 856), since these particular requirements can be easily

complied, rather it is a matter of the direct experiences and satisfaction of the

customers, in this case the students, regarding the quality of the foods served

and sanitation hygiene of the concerned canteens. It is in this context that this

particular study is conceived. This study will attempt to determine the health and

sanitation hygiene of the Divine Word College of Legazpi Canteen in relation to

the experiences and satisfaction of the students whom the mentioned canteen

serves. The Divine Word College Canteen was chosen as the locale of this study

since the researcher is a nursing student of Divine Word College and it is in this

little way that the researcher can help the institution in elevating further its

reputation not only in the quality of education but in auxiliary services such as

3
food service in its canteen. This study hopes to provide further room for

improvement when necessary to the food service provided by the mentioned

canteen.

Statement of the Problem

This study aimed to determine the level of satisfaction of students on

health and sanitation hygiene of the Divine Word College of Legazpi Canteen. It

will specifically seek answers to the following questions:

1. What are the facilities of Divine Word College of Legazpi Canteen?

2. What particular kind of foods are usually served by the Divine Word College of

Legazpi Canteen?

3. What is the level of satisfaction of the students on health and sanitation

hygiene of the Divine Word College of Legazpi Canteen along:

a. Food, and

b. Facilities?

4. What problems are encountered by the students in the health and sanitation

hygiene of the Divine Word College of Legazpi Canteen along:

a. Food, and

b. Facilities?

5. What recommendations may be offered to address the problems encountered

in the health and sanitation hygiene of the Divine Word College of Legazpi

Canteen along:

a. Food, and

4
 b. Facilities?

Scope and Limitation of the Study

This study focused on the sanitation hygiene of the Divine Word College

of Legazpi Canteen located at the main campus at Albay District Legazpi City as

perceived by the HM and BSN students. It specifically identified the facilities

installed at the Canteen, as well as, the type of food served. It likewise

determined the satisfaction level of the students along the food and facilities of

the mentioned canteen. In addition, it also identified problems encountered by

the students along the health and sanitation hygiene of the canteen and the

identification of possible recommendations to address the problems encountered.

The data necessary for the study were gathered from a total enumeration of the

HM and BSN students of Divine Word College of Legazpi. The HM and BSN

students were selected as respondents of this study since they are the ones who

understand better about sanitation and hygiene as well as food health and

preparations since it is part of their academic training in their field of

specialization; and the DWCL Canteen was chosen as the locale of the study

since it is where these students usually dine while they are within the school

premises and it is quite helpful knowing that the canteen in which they eat their

meals is healthy and well sanitized.Other areas not mentioned shall not be

included in the scope of the study and may be a subject of concern for future

studies that may be conducted in the same vein.

5
Significance of the Study

This study is deemed significant to the following stakeholders:

Legazpi City Health Office –this study will be a valuable aid for the health and

sanitation campaign of the City Health Office of Legazpi on school canteens

operating within the vicinity of Legazpi.

Divine Word College of Legazpi –this study will be of great value to the

institution since the level of satisfaction rating of the students may be made as a

springboard for further improvement in the health and sanitation aspect of the

DWCL Canteen when necessary.

DWCL Canteen Management –this study may serve as a feedback mechanism

that can serve as a basis for further improvement in the services, food, and

facilities of the canteen in which they operate.

Parents of DWCL Students –this study may serve as valuable source of

information to parents of DWCL students as to the type of food, facilities, health

and sanitation hygiene of the DWCL Canteen.

DWCL Students –this study shall be vital information on the health and

sanitation hygiene of the food served and the facilities of the DWCL Canteen.

DWCL Nursing Students – this study shall be a catalyst for the application of

the theories they have learned in the classroom setting by having a hands-on

case of determining sanitation and hygiene of a particular entity, such as the

DWCL Canteen.

6
DWCL HM Students – this study shall be of help to them in understanding the

satisfaction level of customers regarding a food business, which most of them, it

not all shall engage in the future.

Future Researchers –this study shall be a basis for future researches in the

same vein.

7
 End Notes

1http://www.scribd.com/doc/47463383/importance-of-canteen

2
http://foodsafety.com.au/resources/guides-how-tos/food-safety-for-school-
canteens/
3 Brooks, Jill.L.. How safe are the foods we’re eating?. Banner Publishing House.
Michigan, USA. 2012
4The Code on Sanitation of the Philippines. Presidential Decree 856. Department
of Health. Manila, Philippines. 1976. Reprinted 1998.

8
 CHAPTER II

RELATED LITERATURE AND STUDIES

This chapter presents the review of literatures and studies deemed

relevant to this undertaking, the theoretical and conceptual frameworks and

paradigm, the synthesis of the art, gap to be bridged by the study, and the

definition of key terms used.

Related Literature

Food safety is especially important in schools since children can be more

susceptible to food borne illnesses. It is definitely true that kids need to learn how

to eat healthy at a young age for a better adulthood, but they also need to be

able to eat foods in canteens without illness.There are millions of cases of food

borne illnesses the world over each year. Anyone can become ill from illnesses

associated with bacteria or viruses in foods. Some groups are much more

susceptible: the elderly, those with immune compromising diseases, and

children. Kids can be especially in danger of food borne illness, so school

canteens must take extra precautions.1

Working in a school canteen means one need to keep food safety in mind

at all times. To begin with, hygiene plays a big role in how foods are kept safe for

children to eat. Washing both hands before and after preparing meals, and after

serving them are important. A few other hygiene steps that needs to be taken

include:never prepare food if one have been ill unless a medical clearance had

9
been issued;do not work while ill, especially if one have a food borne

illness;Never allow hair to hang over or touch foods.; it should be tied back or

secured with a net; use proper protective clothing that is clean; and, never reuse

dirty aprons. Personal hygiene is an important step toward food safety in the food

canteen. If you prepare foods while your hands are dirty or you are ill, then you

could be taking risks with the health of the children.2

The second part of food safety in a school canteen is keeping the space

itself clean and free of bacteria. Never allow the room to become a habitat for

pests of any type. They spread germs and will be attracted to any foods that are

left out or open. Food safe pest control must be used, keep doors and windows

sealed and shut and dispose of garbage properly.Chopping boards should be

properly sanitized and cleaned before use. Never use the same chopping board

for meats and other foods like fruits and vegetables. Even if oneis chopping

vegetables of different types, you should clean and sanitize the board between

each use.

Food storage is extremely important. When foods are waiting for use, they

can be a breeding ground for bacteria if not stored properly. All items should be

kept in sealed containers and promptly refrigerated before they reach the

dangerous temperature zone.

In the refrigerator, the meats should be sealed carefully and always placed

on the bottom shelf. Meats should never be placed on a higher shelf where juices

could drip and contaminate other foods.Food that is meant to be hot should be

kept hot the whole time it is being served. Afterwards, it should be put in the

10
refrigerator for storage within two hours of when it started cooling down.Foods

that are meant to be cold should always be kept cold. In fact, any cold items like

sandwiches and milk should always be kept in a display that maintains a

temperature of five degrees Celsius or below

Any foods that are on display for self-service should either be packaged in

sealed wrapping or should have proper serving utensils such as tongs or spoons.

Students should never have reason to directly touch any food in order to transfer

it to their plate. Foods on display for self-service should be kept in the proper

heat or cold units throughout the time that they are available. Food should never

be left on a benchtop or in an environment with no temperature control.3

Many people don’t thoroughly understand how to defrost foods, especially

meats, and handling items the wrong way can result in bacteria growth. You have

a couple of different options for defrosting foods. The first rule of thumb is to

never ever defrost by placing the meats in a container of hot water. The outside

edges of the food will reach the danger zone while the center is still frozen. This

will result in a bacteria breeding ground. Instead, use one of these two methods:

Plan ahead and defrost in the refrigerator. This can take at least a day depending

on the weight of the meat. It is the ideal method of defrosting since it is the

safest, but the method does require planning ahead.Use the microwave to

defrost the food. If you do this, look for the defrost setting on the machine so that

it will thaw the meat properly.

Additionally, foods should never be defrostedby leaving them out on

benchtops at room temperature. This is an almost guaranteed way of breeding

11
bacteria, which will lead to food poisoning.4A school canteen must be a clean

and safe environment. Children are quite susceptible to food borne illness and

one must take the proper steps to always ensure all foods are safe for

consumption. That means practicing safe personal hygiene for all staff members,

knowing how to properly store foods, how to keep foods at the proper

temperatures, and how to maintain cleanliness.

In the events following the opening of the 2013-14 school year in the

Philippines, the Department of Education (DepEd) discouraged the sale of

unhealthy foods in school canteens as classes in public schools. Medarda B.

Galarrita, DepEd-Northern Mindanao education program supervisor and regional

information officer, said children have been continually exposed to unhealthy or

“junk” food that are mostly sold in school canteens and even outside school

premises.Galarrita said most of the children now are diagnosed with diabetes,

obesity, high cholesterol intake and diarrhea, hepatitis and other forms of

ailments even at a young age because of what they eat and drink.She said

further that DepEd is now implementing rules to be observed by canteen owners

especially on prohibiting the selling of junk food, soda drinks and other unhealthy

foods within the period of the school year in order to protect the children from

various ailments and diseases.

DepEd may not penalize the canteen owners but should they violate the

rule, it will be used as grounds against them the next time they bid to operate in

schools.Galarrita encouraged canteen owners to design menus and to promote

food that will provide better health, nutrition and well-being of the pupils.She also

12
stressed that proper sanitation must be implemented at all times especially in the

handling of food to prevent the spread of food-borne diseases brought by dirty

food.Galaritta also advised parents to discourage giving their kids money as they

will be tempted to buy unsafe food outside the school premises. 5

In August of 2013, 17 students from Camarines Sur Polytechnic College

(CSPC) were reported of having experienced vomiting and diarrhea after having

eaten pansit from their school canteen. Although there were no fatalities but it

had threatened the lives of the students.6In the same manner that the reported

case of food poisoning of 35 elementary pupils of Antipolo, Rizal in June of 2014

was likewise associated with the eating of foods purchased from its school

canteen.7

Related Studies

In the study of Deanila8 on the sanitation and nutritional value of the sold

products in UNC canteen, the researchercame up with the following

observations.1.) There are only few choices of food for the students in the

cafeteria 2.) The facilities like tables, chairs, utensils and plates cannot

accommodate the large population of the students, and, 3.) Most of the students

eat their lunches in the 15 eateries outside the campus. It found out that although

the sold products in the canteen are at most nutritious but students chose to eat

off campus because the sold products in the canteen are quite expensive; and,

the students are moderately satisfied with the food and services of the canteen.

As a result, the study made the following recommendations: that the canteen

13
considers offering their sold products at affordable price, that the canteen should

provide additional tables and chairs to accommodate more students.

In the 2012 study of Armada et al.9 which focused on the patronizing of St.

Therese MTC-Colleges La Fiesta Canteen in Iloilo City, it was found out that the

students are very satisfied with the food and services of the mentioned canteen

for the following reasons: a.) the food are healthy, clean and nutritious; b.) the

canteen is spacious enough to accommodate its customers; c.) the utensils,

tables, chairs and environment are clean and comfortable; d.) the staff are

courteous and customer-friendly; and, the food are served always fresh. It

concluded that the satisfaction of the students are related to the quality of food

being served, the ambience, facilities and staff.

Solano et al.10 studied the sanitation practices of selected high school

canteens in Poblacion, Nasugbu, Batangas. It focused on the processes on how

the canteen manager, canteen staff work, perform their functions and apply

sanitation in the school canteen to achieve effective efficient and healthy food

production and services. The profile of the school canteen in term of operating

capacity, manpower requirements and facilities, the level of compliance of the

selected private and public school sanitation in terms of personal hygiene,

cleaning, etc., were likewise subject of the study’s inquiry. It found out that most

of the canteens have a common practice in terms of food storage, preparation

and compliance to the sanitation standards of the Code of Sanitation of the

Philippines, save for some minor differences. Among the similarities are: a.) Daily

purchase of fresh ingredients for the meals served everyday; b.) Cleaning

14
practices such as, proper washing of tools, utensils and the food that are served;

c.) Daily cleanup of the entire canteen especially the floors, tables, chairs, etc.;

and, d.) the existence of a fire exit and fire extinguishers in case of fire. Among

the notable differences are: a.) the space occupied by the canteens; and, b.)

renewal of the permit for operation (some have not yet renewed their expired

permits). It concluded that the selected school canteens have passed the

sanitation requirements of the Sanitation Code of the Philippines; the foods

served are in accordance with the sanitation guidelines; and the food storage and

preparation are satisfactory.

In Obligacion’s11 case study, on the level of health and sanitation of the

school canteen of St. Raphael Academy High School in Legazpi City, it found out

that St. Raphael Academy’s school canteen has a high level of health and

sanitation. This high level of health and sanitation is manifested through the

following: a.) compliance to the implemented health and sanitation guidelines of

the City Health Office of Legazpi; b.) quality of food stored, prepared, and served

by the canteen; and, c.) friendliness and customer centered service adopted by

the canteen. It recommended that school canteens among High School

institutions in Legazpi City in particular must make St. Raphael Academy’s

canteen a role model to be followed in terms of health and sanitation. It further

suggested that studies in the same concern must be undertaken especially

among college level canteens in Legazpi City.

Marollano’s12 study focused on the quality of food sold along high school

premises in Legazpi City. It centered its study on the food vendors along the

15
premises of Legazpi High School, Pagasa National High School and Daraga

High School. It found out that food vendors located on the mentioned locales are

lacking proper food health and safety precautions in terms of food storage and

preparations. The following are the observed shortcomings of the food vendors:

a.) lack of proper storage area for the food being prepared and sold; b.) Lack of

proper coverings on the cooked food sold to patrons; c.) utensils are not cleaned

properly after every use; d.) practice of re-using materials in cooking such as

cooking oil, etc.; and, d.) lack of proper sanitary tools in preparing and cooking

food such as gloves, chopping boards, etc. It concluded that foods prepared and

served by the mentioned vendors may lack good hygiene and its health and

nutritional value are likely diminished. The study suggested that the concerned

food vendors should be required by the local government concerned to secure

necessary permit for operation; and that a regular sanitation inspection be

conducted by the local government unit.

Synthesis of the Art

The review of related studies revealed that there were prior studies

conducted that dealt with the same area of concern as of this present

undertaking. All the studies cited have their own unique contribution in shedding

light to the issue of health and sanitation of school canteens in some parts of the

country in general and in Legazpi City in particular. Most of the cited studies

concerned themselves with the food, services and satisfaction rating of students

on the canteens which are the subject of their studies. Some of the studies

16
confined themselves to the determination of health and sanitation on food

preparation, management practices of canteen, a case study on the level of

satisfaction of high school students, and on the quality of food sold by vendors

along the school perimeter of some high school institutions. All of the studies

provided valuable information in the understanding of the issue of health and

sanitation of foods concerning students in schools whether within or outside the

school premises. This present undertaking offers another perspective of the

same issue by determining the level of satisfaction of students to a particular

canteen operating within the school premises, that is, the Divine Word College of

Legazpi Canteen, it likewise focused on the determination of problems or

inconveniences encountered by the students as well as, the determination of

possible solutions to address the problems. This is the area that this present

study wishes to provide contribution to the issue herein presented. It is what this

study strives to synthesize.

Gaps Bridged by the Study

In the desire to make this study unique from all other previously conducted

studies, a review of studies relevant to this undertaking was instituted. The

studies were evaluated according to its focus, findings and conclusions that

contributed for a better understanding of the issue which is also the concern of

this present undertaking.

17
 The studies conducted by Deanila conducted at the UNC-Naga Canteen

and Obligacion which was a case study conducted at St. Raphael Academy-

Legazpi canteen both focused on the level of satisfaction of students on the

health and sanitation of the food and services offered by the respective canteens.

They differ in some respects however, such as Obligacion’s was a case study

and determined the level of health and sanitation in accordance with the

sanitation guidelines of the City Health Office of Legazpi, whereas Deanila’s

study included determination of the nutritional value of the foods sold as well as

the accommodation capability of the facilities of the UNC canteen. On the other

hand, the studies conducted by Armada et al. and Solano et al., focused on the

health and sanitation value of the foods in the canteen as well as management

practices adopted in the canteen that are the subject of their respective inquiry.

Moreover, Marollano’s study inquired on the quality of food sold along high

school premises in Legazpi City.

All the studies mentioned are related to this study in the sense that they all

focus on health, sanitation, level of satisfaction, and quality of foods offered in the

canteens or other locations selling food to students. However, no studies were

yet conducted, especially in the City of Legazpi that focused on the health and

sanitation hygiene, and level of satisfaction of the students in college instituions

in Legazpi City, especially in Divine Word College of Legazpi. This is the gap that

this study wishes to bridge.

18
Theoretical Framework of the Study

This study is anchored on Robert Dahl's13constructive response theory.

The theory states that in every action that people do that affects other individuals

there is always a corresponding response from the receiver of the action. The

response may be any of the following: favorable,unfavorable or neutral.

Favorable response is expressed through praise, expression of satisfaction or

delight, unfavorable response is manifested through indifference, disgust,

condemnation, sarcasm or expression of dissatisfaction, and neutral response is

expressed through apathy, or utter disregard for the act. In any case however,

favorable, unfavorable or neutral, the doer of the action should not take the

response as a negation, rejection or destruction of the action (in cases of

unfavorable response) but it has to be taken constructively as a catalyst for

improving the action. Applying the same in business ventures, customer

comments good or bad should be taken as a constructive means to improve

goods or services in order to attain a satisfactory response from the customers.

This theory is deemed fit for this study, in the sense that, whatever level of

satisfaction the students may manifest towards the health and sanitation hygiene

of the DWCL canteen, shall be a rallying point for initiating improvements in the

canteen whether in terms of food being served or on the facilities available in the

canteen. Especially if there will be a satisfaction level that is beyond what is

expected (i.e. a not so favorable feedback), then it shall be a great help in

advancing further improvements in the canteen. Figure 1 illustrates the

theoretical paradigm of thestudy.

19
 ACTION

RECEIVER
FEEDBACK

RESPONSE

FAVORABLE NEUTRAL UNFAVORABLE

Figure 1. The Theoretical Paradigm of the Study

20
Conceptual Framework of the Study

The concern for the health and safety of students in buying food at school

and the issues on food safety as reported on news media every now and then

spawned the conceptualization of this study. That it may serve as a catalyst for

analysis regarding regulations on food safety and on policies that may be

enacted in the future, and on the health and sanitation of the food itself being

served to students in school canteens.The Divine Word College of Legazpi

(DWCL) Canteen shall be made as a focal point of study. This study will

particularly determine the facilities of the DWCL Canteen and the type of food

usually served to its customers, the students. It shall likewise delve into the level

of satisfaction of the students on the health and sanitation hygiene of the food

and facilities of the DWCL Canteen. Moreover, problems that may be

encountered shall also be identified, as well as, the determination of possible

solutions to the problems encountered. In such a way, this study shall serve as a

feedback mechanism for further improvement when necessary to the DWCL

Canteen along food and facilities. Figure 2 illustrates the conceptual paradigm of

the study.

21
 DWCL CANTEEN

INPUT
FOOD FACILITIES

STUDENTS’
PROCESS

LEVEL OF
SATISFACTION

PROBLEMS
ENCOUNTERED
OUTPUT

RECOMMENDED SOLUTIONS
TO ADDRESS THE PROBLEMS
ENCOUNTERED

Figure 1. The Conceptual Paradigm of the Study

22
Definition of Terms

For purposes of clarity, some key concepts of the study are herein defined

both conceptually and operationally.

Canteen – refers to a place where food, drinks and small supplies are sold and

served in places of work, school, etc. In this study, it refers to the DWCL College

Canteen.

Health – refers to the general condition or state of being sound of a thing, person

or entity. In this study, it refers to the state or condition of the food and facilities of

the DWCL College Canteen.

Hygiene – refers to the condition or practices of cleanliness conducive to health.

In this study, it refers to the condition of cleanliness of the food and facilities of

the DWCL College Canteen.

Facilities – refers to anything that is built, installed or established to serve a

particular purpose. In this study, it refers to the DWCL College Canteen and

everything within that are used to carry out its function, such as table, chairs,

floor, ventilation, counters, utensils, etc.

Food – refers to anything edible that nourishes and sustains the health of living

organisms. In this study, it refers to the edibles that is sold and served at the

DWCL College Canteen.

Level of satisfaction– refers to the degree of gratification or fulfillment by an

individual over a particular thing, situation or phenomenon. In this study, it refers

to the degree of gratification of fulfillment of the students of the DWCL on the

food and facilities of the DWCL College Canteen which is classified as Very

23
Unsatisfactory, Unsatisfactory, Slightly Satisfactory, Moderately Satisfactory,

and, Very Satisfactory.

Sanitation – refers to the promotion of hygiene and prevention of disease by

maintenance of sanitary conditions. In this study, it refers to the maintenance of

sanitary condition of the food and facilities of the DWCL College Canteen.

24
 End Notes
1 Annual Report 2013. United Nations Educational Scientific and Cultural
Organization (UNESCO). Retrieved from
http://www.unescoau.org/report/2013.html. 14 July 2014.
2 Guide to food safety for school canteens. Industry Education Australia Pty Ltd.
Retrieved from http://www.foodsafety.com.au/resources/guides-how-
tos/food-safety-for-school-canteens/. 15 July 2014.
3 Brooks, Jill L. How safe are the foods we’re eating?. Banner Publishing House.
Michigan, USA.2012.
4 Hall, Bradley K. Storing Food Efficiently. Fairmont Printers. Toronto, ON.2011.
5Managbanag, Julian L. Unhealthy foods discouraged in schools. Retrieved from
http://www.sunstar.com.ph/cagayan-de-oro/local-
news/2013/05/31/unhealthy-food-discouraged-schools-285080. 14 July
2012.
6 Rima, Mel B. 17 students suffered food poisoning. The Bicol Guardian. Issue
No. 67. Vol. 10. August 11, 2013.
7 TV Patrol World. (2014). ABS-CBN Broadcasting Network. Quezon City. June
6, 2014.
8Deanila, Wennie Gale S. Sanitation and nutritional value of the sold products at
the UNC Canteen. Unpublished Undergraduate Thesis. University of Nueva
Caceres College of Nursing, Naga City.2011.
9 Armada, John P., Guilab, Karlon M., Guingon, Jeany B., & Robles, Esther J.
Patronizing of St. Therese MTC La Fiesta College Canteen. Unpublished
Undergraduate Thesis. College of Business, Administration and
Management, St. Therese MTC Colleges, La Fiesta Site Molo, Iloilo
City.2012.
10 Solano, Chloe H. Medrano, Daniel A., &Alas, Polymir M., Sanitation Practices
in Selected High School Canteens in Poblacion, Nasugbu, Batangas.
Unpublished Undergraduate Thesis. College of Accountancy, Business,
Economics and International Hospitality Management. Batangas State
University, Nasugbu, Batangas.2012.
11Obligacion, Kenny P. The Level of Health and Sanitation of the School Canteen
of St. Raphael Academy High School in Legazpi City, A Case Study.

25
 Unpublished Undergraduate Thesis. College of Nursing and Health
Sciences, Aquinas University of Legazpi, Rawis, Legazpi City.2011.
12Marollano, Charles John M. The Quality of Food Sold Along High School
Premises in Legazpi City. Unpublished Undergraduate Thesis. Bicol
University College of Nursing, Bicol University, Legazpi City.2013.
13 Dahl, Robert B. Modern Political Analysis 10th Edition. Prentice-Hall Publishing.
New York, USA.1998.

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 CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

This chapter presents the methods and procedures that wereused in this

study. It includes the research design, source of data, data gathering procedures,

population of the study and research instrument. It also describes the research

instruments and treatment of the data.

Research Design and Methodology

The descriptive-survey methodologywas used in this study. Descriptive

method is defined as descriptive research, also known as statistical research; it

describes data and characteristics about the population or phenomenon being

studied. The description was used for frequencies, averages and other statistical

calculations in order to utilize the gathered data in describing, characterizing and

providing a thorough picture of the level of satisfaction of the students on the

sanitation and hygiene of the DWCL College Canteen, problems encountered

and recommended solutions to problems. Often the best approach, prior to

writing descriptive research, is to conduct a survey investigation. The researcher

soughtthe cooperation of the DWCL students in answering the survey

questionnaire that helped the researcher in making a valid conclusion for the

study.

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Sources of Data

The data for this study were deduced from both primary and secondary

sources. The primary data utilized in this study were gathered from the actual

responses to the questionnaire by the respondents which were the BSN and HM

students of DWCL. Other data have been obtained from secondary sources,

which comprised of documents derived from books, journals, published

materials, newspapers, websites, theses and other related sources.

Respondents of the study

The respondents of the study were the DWCL BSN and HM students.

Since the number of the mentioned students is small and manageable, the

researcher opted for a total enumeration of all 455 HM and 36 BSN students

which summed up to 491 respondents combined.

Research Instrument

In order to meet the objectives of this research, the researcher used

asurvey questionnaire. The questionnaire is composed of four (4) parts. The first

part consist of the identification of the facilities of the DWCL Canteen; the second

part consist of the identification of the food usually served at the DWCL Canteen;

the third part consist of the determination of the students’ level of satisfaction of

on the health and sanitation of the mentioned canteen; and the fourth part consist

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of the identification of the problems encountered by the respondents on the

health and sanitation of the DWCL Canteen. The recommended solutions to

address the problems encountered were not included in the questionnaire since

the data for this item were provided by the researcher based on the problems

encountered provided by the respondents. Upon approval of the thesis adviser

and panel of evaluators for this study, the survey questionnaire was employed to

the sample respondents, which were collated, presented, and analyzed for the

purpose of this study.

Validation of the Research Instrument

In order to ensure that the research instrument cater to the data necessary

for this study, before it will be employed to the actual respondents the research

instrument was validated or employed to the students of DWCL, which were not

part of the actual respondents of this undertaking. The sample respondents for

validation consisted of 25 students each from the colleges of Arts and Sciences;

Education; Business Education; and Engineering, which summed up to 100

combined. Any suggestions or insights provided by the validation respondents

will all considered in the final revision of the research instrument.

Data Gathering Procedure

Upon approval of the adviser and panel of evaluators, the researcher

communicated to the President of DWCL and to the DWCL Canteen

management for courtesy regarding the study in progress. The researcher then

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proceeded to the administration of the research instrument to the sample

respondents, which were done through a room to room visitation until all

respondents were accounted for. The data collected were presented in tabular

form and analyzed in this study.

Statistical Treatment

To establish the quantitative integrity of the data and to properly interpret it,

the study used the following statistical tools;

1. Frequency - wasused in counting the responses of the respondents from

the retrieved questionnaires.

2. Percentage–was used to determine the proportion of a part of the group

for every hundred part of the whole. It was useful in determining the

scores obtained by the respondents in relation to the number of items.

3. Weighted Mean – was used to determine the level of satisfaction of the

respondents on the health and sanitation hygiene of the DWCL Canteen.

Weighted Mean demonstrated the general tendency or commonality of

responses along the 5-point scale. The researcher determined the weighted

mean through the formula presented herein being:

F5 (5) + F4 (4) + F3 (3) + F2 (2) +F1 (1)

WM = F5+F4+ F3 + F2 + F1

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Where:

WM= weighted mean

F1= frequency of the respondents who answeredVery Unsatisfactory

F2= frequency of the respondents who answered Unsatisfactory

F3= frequency of the respondents who answered Slightly Satisfactory

F4 = frequency of the respondents who answered Moderately Satisfactory

F5 = frequency of the respondents who answered Very Satisfactory

For the verbal interpretation of data, the findings on the mean responses

will be verbally interpreted for discussion purposes using the following scale.

Figure 3. The 5-point Scale Used in the Study

SCALE RANGE DESCRIPTION INTERPRETATION

5 4.50-5.00 Very Satisfactory 81-100% fulfilment or

gratification

4 3.50-4.49 Moderately 61-80% fulfilment or

Satisfactory gratification

3 2.50-3.49 Slightly Satisfactory 41-60 % fulfilment or

gratification

2 1.50-2.49 Unsatisfactory 21-40% fulfilment or

gratification

1 1.00-1.49 Very Unsatisfactory 1-20% fulfilment or

gratification

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