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KAGAWARAN NG EDUKASYON
Rehiyon XI
Sangay ng Lungsod ng Dabaw
Lungsod ng Dabaw
TIN :000-863-958
Tel. Nos.224-3274/2240100/227-4726
221-0059/221-8587/224-0854/225-3600
TRINIDAD
Problem:
DAYOS
Research Overview
This study focuses on Year Five students at six government primary schools in
metropolitan Perth. These students have benefited from several years of classroom
nutrition education, but with varying environmental support from the school
canteen. Students were categorized into three groups as follows:
NOTE: did not offer predominately healthy food choices. Judgments made about
the nutritional value of food were based upon the Dietary . Guidelines for Filipino
School Children.
FACTORS AFFECTING
DIETARY BEHAVIOR
BEHAVIORAL
CAUSES
Non Behavioral
Causes
Predisposing Factors
Individuals Knowledge
Attitude and
Perception
Reinforcing Factors
Attitude and behavior
of parents,
teachers ,peers and
media
Enabling Factors
Dietary Behavior
Eating at School,home
and habits formed for
life
Health Status
Related to
Diet
Quality and
Length of Life
Availability
andAccesibility of food
types,price
Problem Statements:
1. In what ways does the canteen menu affect the use of the
canteen?
2. Does the canteen menu affect student knowledge about
nutrition?
3. In what ways does the canteen menu affect the food that
children eat at school?
4. Does the canteen menu affect student attitudes towards
nutrition?
5. Does a change in canteen menu affect
a. the food children eat?
b. the use of the canteen?
c. attitudes towards nutrition?
d. knowledge about nutrition?
on
Non canteen users. Those students who did not buy food in the canteen
Primary Prevention. Education intervention which precede to onset sign
and symptoms or risk factors.
Recommended Dietary Goals. Levels of nutrients that are suggested daily
intake.
Saturated Fats. Fats that are most animal origins. Food rich in saturated
fats tend to increase cholesterol level
2. Methodology
The methodology utilized for this study was developed
with consideration to the many factors that influence childrens
dietary behavior. The conceptual framework places these
influences in perspective and identifies the canteen as an
important factor for availability and accessibility of food. The
research design is based upon the needs to control other
Research Design:
The research design was based on a quasi- experimental
model. In retrospect this model didnot prove to be entirely
adequate.
Research Locale:
The study was conducted solely for Grade V and VI pupils of Wireless
Elementary School located at Fr. Selga St. Davao City, Davao Central
District.
Statistical Treatment:
Conclusions:
This study was concerned primarily with the .effect of canteen menu on children's
knowledge about nutrition, their attitudes towards nutrition and their eating habits at school.
Results indicate that the canteen menu appears to influence children's attitudes and behaviour
although not on their knowledge about nutrition. The ultimate goal of health education and
health promotion is to positively change health behaviours or to reinforce existing healthy
behaviours. Therefore it can be concluded that the canteen menu and practice have significant
impact on the health of children.
With reference to the conceptual framework adopted for this study, the canteen
appears menu is an important Reinforcing factor. The availability of different food types may
reinforce attitudes and behaviours that the children have developed at school and at home. It
can be assumed from other studies where outcome evaluation of school canteen
Recommendations:
This study indicates that a number of issues need to be addressed by
decision making personnel who are concerned with school canteen.
Recommendations for change are requested.
1. Canteen Food Should be a nutritious nature and support nutrition
education program
2. High fat , High salt food should not be sold in the canteen for regular
3. Health and Education Authorities should issue directives concerning
the types of foods suitable for sale in the school canteen
4. Canteen Managers should acquire knowledge on good nutrition and
skills relating to preparation and promotion of good nutrition.
References: