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According to Evans Atslya Siahi, Julius K. Malyo in their study entitled “Study of the relationship
between study habits and academic achievement of student”. A case of spicer higher secondary school
india that if academic failure is to be forestalled and standards improved, it is inescapable that schools
from elementary level should provide relevant values and stimulating academic environments. Students
should not have condensed but be encourage and linked to teachers with whom they can established
retentive intellectual companionship that will help improve study habits.

According to Michelle G.Harris (2017) in their study entitled “An Exploration of College Students
Cooking Behavior and Factors that behavior and factors that influence that behavior using Social Media
Cognitive Theory”states that patterns of weight gain and poor diets in young adulthood,a along with
association between cooking involvement, frequency, and skills improved dietary intake suggests the
Exploration of cooking knowledge, attitudes and behavior among college students is warranted. This
research employed a concurrent parallel mixed methods design and a special theory framework to study
cooking perceptions among college students at a public university in a Southern State with obesity rates
among the highest in the U.S.A.

It is also concluded that”Given the weight trajectories and poor dietary of young adults, and
research showing relationship between cooking skills and diet quality, the purpose of this research was to
explore college students cooking behavior and factors that influence that behavior. This study used a
convergent parallel mixed method design to evaluate cooking behavior and factors that influenced
cooking behavior with a framework of social cognitive theory. Construct interests, were behavioral
capability including cooking knowledge and skills: Outcome expectancies or perceived benefits of values
with cooking behavior: cooking confidence/self-efficiency; Environmental influence and observational

According to Gilbert C. Mangulod Jr. (2018) in their study entitled “Learning Styles ,Study habits
and Academic Performance of Filipino University students in Applied Science Courses: Implication for
Instruction” states that In order to better prepare University students as proficient, versatile and
productive information and Industrial technologist in the 21st century the need to implement Instructional
and strategies naturally align with their predisposition will make them better learners. The study
examined the learning style preferences, study habits and level of academic achievement of students
enrolled in applied Science Courses of one campus of a public higher education institution in the

It is also concluded that” This study examined learning style preferences, study habits and level
of Academic Achievement of students enrolled in Applied Sciences Courses. Results of the study revealed
that the students of applied science courses preferred visual, group and kinesthetic as major learning
styles while they consider tactile, auditory and individual learning styles as minor learning preferences.

According to Eun Suk Park, Jae-Hyuk Lee, and Myung Hee Kim in their study entitled “Eating habits
and food preferences of elementary schools Students in Urban and Suburban Areas of DAEJEON “states
that this study investigated the dietary habits and food preferences of elementary schools students. The
survey was conducted by means of a questionnaire distributed to 4th and 5th grade elementary school
students (400 boys and 400 girls) in and Urban and Suburban Areas of Daejeon. The results of this study
were as follows: male students in Urban areas ate breakfast, unbalanced diets, and dairy products more
frequently than male students in Suburban areas (p<0.05). Female students in Urban areas ate dietary
products (p<0.01) and fruits (p<0.001) more frequently than female students in Suburban area.

It is also concluded that “There are distinct differences in eating habits and preferences according
to the location of residents for 4th and 5th grade students in the elementary schools of DAEJEON. However,
the results in this research cannot be generalized for all since the subject of this study was only restricted
to 4th and 5th grade school students.