1

Chapter 1 The Problem and Its Background Introduction The study is performed to know the Level of Awareness on Food Labeling among HRM students in Our Lady of Fatima UniversityAntipolo. There are different kinds of nutrition content that can be seen on the food labeled products but some of it was not really important to the consumers. The researchers want to measure the Level of Awareness of the students to that food claim. Food labels have been mandatory in the United States since the 1990s, but they have been in the making since the 1860s. What began as an agricultural research and development project quickly morphed into a food safety organization. After the Civil War, as interstate commerce picked up, there was a need for standardized weights, measures, and manufacturing practices. By the 1870s concern for quality of traded goods prompted the pure food movement. These activists urged lawmakers to make food adulteration a crime. At the time, chemical preservatives went

uncontrolled, milk was unpasteurized, and ice was the only form of refrigeration. Cottonseed oil was routinely sold as lard, and glucose syrup made from wheat and corn was used as a cheaper form of sugar. And unbeknownst to the consumer, medical tonics routinely contained opium, morphine, cocaine, and heroin. In 1903, volunteer

poison squads ate foods tainted with chemical preservatives to demonstrate their effect on human health (http://www.netplaces.com). Regulation of packaged food began in 1913 with legislation requiring that foods have clearly labelled weight, measure, or numerical count of their contents. In the 1930s, generalized quality ratings were required. They werent very telling, as the only requirement was either standard, below standard, or above standard. Not until the 1960s were nutritional content and an ingredients list required on packages. The FDA reviewed every label for accuracy. In 1990 the Nutritional Label Education Act regulated health claims made on food labels, such as light and low-fat. In 1992 the Nutrition Facts Panel first appeared, showing per-serving nutritional information. However, there has been always a struggle between the public and private organizations on the ingredients reported by food labels. A similar thing happened with the drug industry. As in the case of food labels, they needed an adequate explanation of all the things that the product contained (http://www.diet.com/g/food-labels).

There are many examples, in the history of food labels, of this kind of occurrences. In the 1920s the Supreme Court of the United States of America ruled that those food labels that contained misleading

information, would be sanctioned by the law. This created a huge

precedence since producers had to take a lot of care with their food labels. No longer could they use food labels with information that tricked the consumer; food labels with slogans such as "it also cures all kind of ailments begun to disappear. Another important milestone in the history of food labels occurred in 1958, when the United States of America emitted a decree under which all food labels had to contain the additives used by the manufacturer However, that doesnt mean that food labels wont change anymore. As a matter of fact, the Food Standards Agency of the UK is going to adopt the recommendations of a study done on food labels. That way, food labels will be easier to read by manufacturers and consumers. This information was obtained from supermarkets, public health groups, manufacturers and consumers (http://www.science20.com). Nowadays, many different labeled food products are made with their own specific nutrition facts. These nutrition facts were noted for the awareness of those who purchase or consumed it. Nutrition fact is a protocol for all processed food products. It is checked and approved by Bureau of Food and Drugs (BFAD) the one who administer the quality among processed food products in the Philippines before it was release to different food suppliers. The manufacturers of the food items must inform their consumers about the facts or benefits that they can acquire upon consuming the item. Food labels provide more than just nutrition

facts, though. It also shows you whats in a packaged food. (i.e., the ingredients). The information on a food label can help people manage a good health condition. Customers with certain health condition like diabetes can get information on sugar and carbohydrate contents from the food label, and customers on low-salt or low-fat diets can tell at a glance how much of these nutrients are in food. Even purified drinking waters were required to put food claims on their packaging. Consumers must check the label first before consuming a certain product to help them on the right amount of consumption they need on their diet. But most people ignore the existing nutrition facts they are not aware on what is inside that certain food or what does the food content. Statement of the Problem This study aimed to know the level of awareness in food labeling among HRM students of OLFU- Antipolo. Specifically, it sought to answer the following questions: 1. What is the Demographic profile in terms of: 1.1. 1.2. Gender; and Year Level?

2. What is the level of awareness of the selected HRM students in food labeling in terms of: 2.1Serving Size; 2.2 Percent Daily Value; and 2.3 Product Ingredients?

3. Is there a significant relation between demographic profile of the students and the level of awareness of the selected HRM students in food labeling? Hypothesis There is no significant relation between the demographic profile of the students and the level of awareness of the selected HRM students in food labeling. Significance of the Study All consumers can use this study for them to be more aware on the nutrition fact of the processed food products to be consumed or to be eaten. HRM Students, this can be used by giving them new information on how important the food label in the daily life and what can be the benefit on their health. Consumers, they can use this study for them to realize the importance of reading the nutrition fact of food labeled product and how it would benefit them. Professors of CHIM, this study can be useful by explaining this research to the students on how it is important and helpful to read first the label of every food product to buy. Future Researchers, allowing them to get new idea in further studies and expanding the information for food labeling products.

Scope and Limitation of the Study The researchers aim to know the level of awareness of the respondents based on the content of the food labeled products. It was done to determine if the respondents accept the product that has nutrition facts with the knowledge of its content. This study is conducted to determine the level of awareness of HRM student of Our Lady of Fatima University students in Nutrition Facts on Food Labeled product. The researchers want to know the awareness of the students on nutrition fact of food labeled product. This can be done by giving them questionnaires.

Definition of terms For the purpose of definition of the following terms are defined: Awareness. These refers to having knowledge; conscious; aware of danger. Awareness. Therefore is defined as a human's or an

animal's perception and cognitive reaction to a condition or event. BFAD. Institution were all the food any other drugs are test to be qualified. (Bureau of Food and Drugs) the one who approves the quality of food product in the Philippines. Consumers. Person or thing that consumes; a person or organization that uses a commodity or service.

Carbohydrates. Carbohydrates are an ideal source of energy for the body. This is because they can be converted more readily into glucose, the form of sugar that's transported and used by the body, than proteins or fats can. Cholesterol. It came from the Greek chole- (bile) and stereos (solid) followed by the chemical suffix -ol for an alcohol, is an organic chemical substance classified as a waxy steroid of fat. It is an essential structural component of mammalian cell membranes and is required to establish proper membrane permeability and fluidity. Fats. Provide a source of concentrated energy as well as the fatsoluble vitamins A, D, E and K. Fat transports these vital nutrients around the body. Consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. F.D.A. (Food and Drug Administration) monitors the safety and sanitation of food and drugs all over the world. Hydrogenated Oil. Hydrogenated oil is made by forcing hydrogen gas into oil at high pressure. Both animal and vegetable fats can be and are hydrogenated. In general, the more solid the oil is, the more hydrogenated it is. Hydrogenated oil is oil in which the essential fatty acids have been converted to a different form chemically, which has several effects. Ingredient. The spice use in a product. Means any substance, including a food additive, used in the manufacture or preparation of a

food and present in the final product although possibly in a modified form Label. The distinguish brand of an item. Means any tag, brand, mark, pictorial or other descriptive matter, written, printed, stenciled, marked, embossed or impressed on, or attached to, a container of food. Labeled foods. This was a written document of the nutrition facts in every process product or food. It tells you about its full vitamins and minerals. Labeling. Written or printed words that show the quality of the food that is being labeled. Includes any written, printed or graphic matter that is present on the label, accompanies the food, or is displayed near the food, including that for the purpose of promoting its sale or disposal Manufacturer. This refers to those who give out a certain product and processes. Is the one that manufactures or create a certain product. Minerals. These are important for your body to stay healthy. Your body uses minerals for many different jobs, including building bones, making hormones and regulating your heartbeat. Nutrient. This refers to a chemical that an organism needs to live and grow or a substance used in an organism's metabolism which must be taken in from its environment. Nutrition Facts. The nutrition that you will get in the process food.

Packaging. These are science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Percentage daily value. The Percent Daily Value on the Nutrition Facts label is a guide to the nutrients in one serving of food. It indicates how the nutritional content of one serving fits into the diet of a person who consumes a total of 2,000 calories a day. Preservatives. Process of preservation wherein the food is stored and cannot be easily wasted. A chemical substance used to preserve foods or other organic materials from decomposition or fermentation. Protein. Protein is the building block of all life and is essential for the growth of cells and tissue repair. R.D.A. The daily diet program for the people. (Recommended Dietary Allowance) it is the required amount of food consumption of people on their daily diet. Safety. The quality of averting or not causing injury, danger, or loss. Satisfaction. contentment to This refers to a good of pleasure and giving in

oneself.

Gratification

desire;

contentment

possession and enjoyment

10

Saturated Fat.

This is a type of fat found in food. It has been

shown to raise LDL or "bad" cholesterol levels. High LDL-cholesterol is a risk factor for heart disease. Serving size. The amount of a food or drink that is generally served. Unsaturated fats. These refer to a fat or fatty acid in which there is at least one double bond within the fatty acid chain. Unsaturated fat molecules contain somewhat less energy (i.e., fewer calories) than an equivalent amount of saturated fat. Vitamins. Vitamins are organic compound required by an organism as a vital nutrient in limited amounts.

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Chapter 2 Review of Related Literature

This chapter contains literature and studies that were gathered by the researchers that are significantly related to the topic being studied. Both related literature and studies have provided relevant facts about the level of awareness on food labeling.

Food Labeling Nutrient labeling is found to significantly affect consumer

purchase behavior; some evidence that consumers may act as if they hold nutrient (or health risk) budgets is found. Providing nutrient information may allow consumers to more easily switch consumption away from 'unhealthy' products in those food categories where

differences in other quality characteristics (e.g., taste) are relatively small between the more and less 'healthy' products, toward 'unhealthy' products in categories where differences may be relatively large (i.e., a 'substitution effect'). If this substitution effect is large, nutrient labeling may not change the overall consumption of 'unhealthy' nutrients and thus may not lead to significant changes in health risk (Teisl and Levy, 1997). Posits that food labeling is one medium by which consumers can acquire knowledge about the food they consider buying. This type of

12

information is becoming increasingly important in a food market where direct contact with the personnel over the counter is declining. Reports the results from a pilot study and a consumer survey including 1050 respondents. Reveals that the majority of consumers read the food labels (often, sometimes or seldom), and that the reading frequency was associated with the degree of uncertainty about the food supply. Additives occupied a far more prominent place in these reading activities, than what could be expected from the respondents general notions of what constitutes a healthy diet. Discusses these results with regard to consumer apprehension of the presentation of data on the food labels. (Wandell, 1997). Five hundred thirty-one members of the American Institute of Nutrition, 177 persons from the food industry, and 107 consumers from a Food and Drug Administration mailing list responded to a survey dealing with nutrition labeling of foods. They identified obesity and heart disease as the major diet-related national health problems and chose information about calories, sodium, fat, protein, iron, calcium, and carbohydrates as most useful to the public. (Heimbach and Stokes 1982). Nutrition labeling of food products has received considerable attention in the marketing literature due to increasing consumer interest in health and diet issues. Nutrition labeling of food products is intended to enable informed consumer choices and stimulate the consumption

13

and production of healthful products. Reviews nutrition labeling research, organizes the literature, and discusses implications for policy makers, managers and researchers. Analysis of the literature suggests heterogeneous utilization and comprehension of on-pack nutrition information by consumers. The effectiveness of nutrition labeling depends also on the organization and presentation of the information, implying the importance of regulatory issues. The topic is rich in public and marketing policy implications and provides several opportunities for further research (Baltas, 2001). The authors evaluate seven nutrition label formats to determine consumer comprehension and acceptance of displayed information. They test comprehension of five tasks: comparing two products, judging healthfulness, verifying claims, estimating servings needed to meet the daily requirements for a nutrient, and balancing nutrients in a daily diet. Performance scores were higher on some tasks--particularly dietary management ones--for formats that displayed nutrient amounts in percentages than for those that displayed nutrient amounts in metric units, even when interpretational aids were included on the metric formats. The two most preferred formats were metric formats with an interpretational aid. The findings have an important impact on decisionsabout the final nutrition label format required by the Food and Drug Administration (Levy, Fein, and Schucker 1996).

14

According to Dr. Alberto G. Romualdez, former Dean of the University of the Phil. College of Medicine, When it comes to safety and proper hydration for the family, doctors knows best. With the belief that vigilant parenthood and respondent pediatric care are important in safeguarding the health of the Filipino Family like Wilkins, it uses stateof-the-art purification and distillation processes, following approved standards from the Food and Drug Administration (FDA), and Asia Bottled Waters Association (ABWA) (Dr. Romualdez Alberto G., 2010). The overall objective of mandatory labeling requirements is to provide consumer information and consumer choice. In most countries, labeling is not primarily about food safety but about consumer information, as labeling policies are designed to follow safety approval clearance. At the same time, the rationale behind the provision of consumer information differs according to the labeling regulation. Countries with labeling based on production process believe that at least some consumers base their purchasing decision not only on product related issues but also on environmental and/or religious, ethical, or other nonsafety related reasons. Countries with product labeling base their regulation on consumer demand for product information. In addition, there is a philosophical debate as to whether labeling requirements support the principle of consumer autonomy or consumer righttoknow (Streiffer & Rubel, 2003; Hansen, 2004;McKay White & Veeman, 2007).

15

Mandatory labeling forces all food processors to take measures related to their sources of ingredients. This regulation tends to distort the market towards no GM at all in countries where agricultural

biotechnology has a bad reputation, and where the food industry is concentrated and thus sensitive to actions by political pressure groups, such as antiGM campaigns, despite the fact that a significant share of consumers would be willing to buy GM food (e.g., Noussair, Robin, & Ruffieux, 2004). Food labeling is a major instrument enabling consumers to have information about the kind of food they purchase and make nutritionally appropriate choices. Having a supportive marketing environment that provides content of food items can be considered as a principle in promoting the health of consumers. Providing food content information on packets can be thought of as an important element for consumer protection. Consumers have as much right to know the nutrient content of the foods they choose to purchase as they do to know its country of origin and that it is safe to eat (Cowburn and Stockley, 2005). According to some expert Dieticians, Nutrition fact labels: These are the labels found on the packaging of the most processed foods. People can learn a lot about the composition of food from reading these labels. These labels can be also being useful for learning to predict what the composition of food product might be (http://dietsinreview.com).

16

Many countries in the world are developing mandatory or voluntary programs to assure food safety by using traceability in food value chain Traceability is defined as the ability to follow the movement of a food through specified stage(s) of processing, production, and distribution (Souza-Monteiro and Caswell, 2004). The literature on food labeling can be thought of in two categories. In the first category, researchers searched the consumer's awareness and preferences for food labeling. As for the second category, the

respondents willingness-to-pay (WTP) for labeled food is analyzed. As indicated before, because of some possible diseases resulting from it, a significant number of researches were conducted on the labeling of meat. Consumer preferences for labeling of fresh or frozen meat in retail stores were analyzed by different researchers (Lusk and Fox, 2002; Piedra et al., 1995; Schupp et al., 1998). Many countries that have mandatory and voluntary guidelines in place are currently reviewing their regulations (e.g. United States, EU, Australia, and New Zealand). In Australia and New Zealand, the Ministerial Council of Food Standards Australia New Zealand (FSANZ) launched an independent comprehensive review of food labeling policy in May 2009. The comment period closed 20 November 2009. The nutrition labeling debate has reached a critical stage in Australia and New Zealand as the Food Labeling Law and Policy review was released in January 2011. The review recommends that voluntary multiple traffic lights FOP

17

labeling system should be introduced, and that such labeling should be mandatory if health claims are made or equivalent endorsements, trade names or marks appear on the label (Blewett et al., 2011). Labeling information should also reflect the needs of consumers. certain consumers, such as those suffering from diabetes, kidney disease, heart disease and food allergies, are very aware of their intake of food, and food labels are their only source of information on the contents of food products (Chan, 2003:1). As was stated by NIDO, a local milk brand on the Philippines, NIDO is packed with essential nutrients like protein and calcium to help support growth. It also has DHA and ALA, which are essential for healthy visual and structural brain development. Check the label to find out how much essential nutrients and ingredients are in your childs 3+ milk (NIDO Smart Parenting magazine issued October 2010 page54). The DOST through the leadership of Secretary Estrella F. Alabastro has committed to make the visions of the Packaging R&D Center realized. What the local packaging industry has dreamed for the last twenty years, the DOST made this come true. The Secretary believes the critical role of packaging in making the Philippine products globally competitive thus enhancing the socio-economic growth of the country. Aside from allocating funds for the Center, through her initiative, she has already created synergy with the business sector like the Packaging

18

Institute of the Philippines (PIP), Philippine Exporters Confederation (PHILEXPORT), other government agencies and the learning institutions. In January 2007, the BFAD issued Bureau Circular 2007-02 titled Guidelines in the Use of Nutrition and Health Claims adopting Codex Alimentarius Commission CAC/GL 23-1997, Rev. 1-2004, Guidelines on the Use of Nutrition and Health Claims. At the onset of the adoption, the Bureau did not approve numerous applications to product registrations due to lack of scientific substantiation of claims, particularly health claims. Today, the food industry continues to understand the principles behind the guidelines and identifies / executes means to substantiate claims including the use of published literature and the conduct of product clinical studies. Bayan Muna party-list Rep. Teodoro Teddy Casio, one of the authors of House Bill (HB) No. 5247, said the measure seeks to uphold the Filipino consumers right to be informed of the contents of what they are buying and eating. This right to an informed choice will only be possible if proper labeling is present in food products, particularly those containing or have undergone genetic modification (Teodoro Teddy Casio). Lanao del Norte Rep. Imelda Quibranza Dimaporo, another author of the bill, said as long as there is no general consensus yet as to the harmlessness and safety of GMO, it is best to take a precautionary principle in dealing with these GMOs. Under the measure to be known as

19

the Genetically-Modified (GM) Food Labeling Act, all food and food products domestically sold, whether manufactured locally or imported, and which contain genetically-modified organisms, including those produced by genetic engineering technologies, shall indicate in their respective labels of packaging that the product contains geneticallymodified organisms or was produced with genetically-engineered material with the GMO code (Dimaporo, Imelda). De Leon, Manalo, and Guilatco (2004) conducted a comprehensive economic study of the potential economic effects of labeling options in the Philippines, a country that produces GM maize and imports large volumes of potentially GM commodities. Their study shows that mandatory labeling would result in an increase of manufacturing costs by 1112%, which would lead to increases of 10% in consumer prices for certain products. They conclude that, given the high cost of

implementation and uncertainties in the international regulatory context, it would be better to avoid the immediate use of mandatory labeling. Instead they suggested a progressive policy alternative, initiated with the introduction of a voluntary labeling system, while waiting for a possible international standard on labeling. According to Mario V. Capanzana, Ph.D., Director of Food and Nutrition Research institute, The Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST), as the primary R&D institute of the government that mandated to define and

20

update the Philippine food and nutrition situation through the National Nutrition Survey. The Food and Nutrition Institute of the Department of Science and Technology (FNRI-DOST), These were well received by and proved to be useful to various organizations and institutions engaged in nutrition and nutrition-related policy and program development, instruction and research, nutrition promotion, and food processing, among others. This institute is the one who execute or monitor the nutritional status or awareness of the Filipinos about the nutritional benefit that they can get from different processed food product. According to the Philippine institute of Development Studies for Nutrition Processed food is that the food has been subjected to some degree of processing like milling, drying, concentrating, canning, or addition of some ingredients which changes partially or completely the physic-chemical and/or sensory characteristic of the foods raw material. The study shows on how the processed food products were manufactured. Philippine institute of Development Studies Nutrition Processed food (http://www.erbl.plbs.government.ph)

Serving Size A lot of people these days know that, to calculate how many calories (or fat, sodium, etc.) you have actually consumed, its a complex recitation of your multiplication tables: the number of calories in one serving times the number of servings you think you had. The FDA has

21

been debating changing the serving sizes on food labels to reflect what people actually eat, especially since portion sizes today are significantly larger than what the labels predict. A consumer advocacy group called the Center for Science in the Public Interest has targeted a few foods whose portion sizes are almost hilariously unrealistic. After conducting a series of studies, the group found that the serving sizes for canned soups, ice cream, coffee creamers, and nonstick cooking sprays grossly underestimated how much the average person would consume (Ossola, Alexandra). Four consumer focus group sessions, with a total of 40 participants, were conducted to gather information on the utility and appropriateness of selected components of nutrition label formats. The formats reviewed were bar graphs, pie charts, numeric listings, and adjectival descriptors such as high and low. Participants were asked to compare food labels using various format types and to discuss the utility and interpretability of the formats. The outcomes suggested that these consumers did not find pie charts useful. They considered bar graphs confusing or unnecessary when numeric values were provided.

Participants expressed concern that adjectival descriptors could be misleading. The numeric listing format they considered the most useful consisted of two columns of numbers: one listing the amounts of food components present in a serving of the food, and a second listing either the percentage of the label reference value (e.g., the US Recommended

22

Daily Allowance) or the quantity established as the label reference value. Participants repeatedly stressed their interest in a simple label. The results form one component of the Food and Drug Administration's efforts to evaluate nutrition label formats and will be used in conjunction with ongoing experimental and quantitative research studies. (Lewis and Yetley, 1992). Barbara Rolls, holder of the Guthrie chair of nutritional sciences and director of the Laboratory for the Study of Human Ingestive Behavior, found that when served larger portions for an extended period of time, people consume more food over the entire period. The research suggests that larger portion could be a driving force behind the obesity epidemic. Other research has shown that since 1970s portion sizes of restaurant foods and products have continued to increase.

Percent Daily Values In 1990, the United States Congress passed the Nutrition Labeling and Education Act. This was a very positive move for consumers because, since 1994, the U.S. Food and Drug Administration (FDA) has required packaged foods to display labels giving key information about their contents. The labels must follow a specific format that is very consumer-friendly. The format gives the nutrient content of foods and indicates their relationship to a balanced diet. The label also provides an

23

accurate ingredient listing while specifying all the ingredients in order, from most (by weight) to least. This list ensures all ingredients are disclosed in their full amounts. The numbers on the Nutrition Facts Panel are based on one serving, and the label tells exactly what one serving means. It may mean one cup of yogurt, one-half cup of ice cream or fourteen crackers. Its important to make note of the serving size so you know how many servings you are consuming. The servings on the food label are usually, but not always, exactly the same as the Food Pyramid servings

(http://www.swansonvitamins.com).

The recommended daily values do not take into account the age, gender, activity level or specific dietary needs a person may have. All of these factors are known to impact the bodys ability to utilise nutrients in the food. An unknown, complicating factor is the abundance of highly processed foods in restaurants and grocery stores. Convenience is becoming the most important part of our food not nutrients. Recent studies show that the amount of grinding, slicing, mashing and manipulating away from a foods natural state affects the availability of calories people get. Processing increases the amount of calories one can get from the food. This may appear to be good news but processed foods often contain artificial colourings, sugars, preservatives and other added chemicals that are unhealthy and addictive. Being addicted to these

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foods will increase consumption, increase calories consumed and encourage weight gain, diabetes and heart disease. Processed foods may serve a purpose for the under-nourished but over-nourishment and weight gain has become the most prevalent health complication in the world. The rates of non-communicable diseases (NCDs) are increasing out of control in most regions. Current system outdated Scientists have always known that the amounts of calories in a particular food are just estimates. Over recent years, many scientists are calling for changes to the limited system. The increased awareness of the consumer is demanding easy, accurate and reliable information about the food that they eat. If were going to put

the information out there on the food label, it would be nice that its accurate, says David Baer, a research physiologist at the U.S. Department of Agricultures Human Nutrition Research Centre in Beltsville, Md. A 2012 study showed how almonds had 20 percent fewer usable calories than previously estimated. Almonds are roasted, sliced, salted and processed in many different ways. The type of processing will affect digestion, percentage of absorption and overall caloric load on the body. Convenience foods high in calories, eating a potato that is over-

cooked will change the calories we get from it. For example, if you eat a mashed potato thats been calculated to contain 300 calories, youre likely to absorb most of those calories. But if you eat a whole,

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unprocessed potato of the same size, youll take in around 200 calories. This is a substantial difference if one is trying to lose and maintain a healthy weight. The processing of food impacts

carbohydrates a lot more than proteins as they are easier to breakdown in the body. Experts estimate the calories from unprocessed versus processed meats may only differ by five to 10 percent while certain carbohydrates could be as much as 50 percent (Dr. Couillard, Cory).

Product Ingredient According to U.S. Food and Drug Administration nutrient content claims ought to tell the consumers the precise content of the nutrients of the product for them to easily choose a product that fits their appetite. Nutrient content claims. U.S. Food and Drug

administration, Center for Food Safety and Applied Nutrition (Food labeling Question and Answers 1993). Labels can range from simple tags attached to products to complex graphics a product packaging. Labels perform several functions, such as to identify the product or brand, and to indicate who made it, where it was made, when it was made and its contents. Labels are also used to promote products (Kohler & Armstrong, 2001:12). A quasi-experimental repeated measures design using a matched set of 20 test and comparison supermarkets in the Washington, D.C. and Baltimore, Md., metropolitan areas was used to evaluate a nutrition

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information program called "Special Diet Alert" (SDA) introduced by Giant Food, Inc. into Washington, D.C. stores in March 1981. The objective of the SDA program was to help supermarket shoppers find products for special diet needs by providing brand-specific (i.e., individual product level) shelf markers that identified products

considered low or reduced in sodium, calories, cholesterol, and fat, supplemented by take-away information booklets available from a rack in the store which listed SDA brand names and specific nutrient values. Market shares of these products were tracked over the two-year evaluation period in Washington, D.C. and Baltimore stores. The pattern of differential sales trends across 16 individual food categories was complicated, but sales of shelf-marked products increased on the average 4 to 8 percent more over the two-year evaluation period in Washington, D.C. than in Baltimore, Md. stores. The average magnitude of effect attributable to SDA was modest in comparison with other factors influencing consumer purchases, highlighting the need for powerful evaluation designs to assess the effectiveness of information programs that operate in the context of many other more powerful influences. Further research is needed to determine which aspects of the SDA program were critical to its success, but one obvious difference between SDA and other in-store nutrition information programs that have been reported in the literature was the use of individual brand-specific shelf markers to deliver nutrition information to shoppers rather than

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prominently

displayed

sectional

posters

and

detailed

educational

pamphlets (Levy, Mathews, Stephenson, Tenney and Schucker 1985).

Theoretical Framework This study was anchored on Kohlers learning and insight theory. According to Wolfgang Kohler proposed the view that insight follows from the characteristics of objects under consideration. His theory suggested that learning could occur by "sudden comprehension" as opposed to gradual understanding. This could occur without reinforcement, and once it occurs, no review, training, or investigation are necessary. Significantly, insight is not necessarily observable by another person. This theory was attested by Julie A. Caswell and Daniel I. Padberg. According to them food labels play important third-party roles in the food marketing system through their impact on product design, advertising, consumer confidence in food quality, and consumer education on diet and health. However, current analysis focuses overwhelmingly on the label's direct use as a point-of-purchase shopping aid, even though such use is limited by consumers' information processing abilities

28 Research Paradigm

Independent Variable

Dependent Variable HRM Students of Our Lady of Fatima University

Respondents Demographic Profile Gender; Year Level Level of Awareness on Food Labeling of HRM Students in Our Lady of Fatima University, Antipolo

Factors that affect the level of awareness in food labeling

Serving size; Percent Daily Value; Product Ingredient

Figure 2.1 Paradigm showing the Level of Awareness in Food Labeling of HRM Students in Our Lady of Fatima University, Antipolo

29 Figure 2.1 shows the Level of Awareness in Food Labeling of HRM Students in Our Lady of Fatima University, Antipolo. The independent variable includes the profile of the HRM Students in terms of gender, and year level. It also includes the factors that affect the Level of Awareness in Food Labeling of HRM Students rendered in Our Lady of Fatima University, Antipolo. Level of Awareness on Food Labeling of HRM Students rendered by Our Lady of Fatima University, Antipolo is the dependent variable. On the other hand, the process explains how the profile of the respondents and the factors which affects the level of awareness in food labeling of HRM students rendered by Our Lady of Fatima University, Antipolo.

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CHAPTER 3 Research Methodology

The chapter presents the method of research use. The description of respondents, the population and locale, the instrument use in the data gathering and the statistical measures and procedures utilized in the treatment of data to ensure validity and reliability of interpretation.

Research Design This study used a Descriptive Research Design. The descriptive method describes what it is. It is concerned with condition that exist, opinions that are held, processes that are going on, efforts that are evident, or trends that are developing. Hence this method was used to describe the study. The researchers used the survey questionnaires. The

questionnaires are answerable within 5 to 10 minutes and it took one day for researcher to collect information. The last day was for the retrieval of the questionnaires.

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Research Setting The study was conducted in Our Lady of Fatima University, Antipolo City. It will focus on the level of awareness of the HRM students. The respondents of the study composed of thirty three (33) students from the month of September to October 2012.

Figure 3.1 Location Map of Our Lady of Fatima University Antipolo Campus

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Research Instruments The main instrument used in this study is the questionnaire consisting of 2 parts, namely demographic profile and the level of awareness of the selected HRM students in food labeling in terms of Serving Size, Percent Daily Value, and Product Ingredients. The personal data includes the respondents gender and year level, but study will focus only in the level of awareness. Validation of the Instrument The first draft of the questionnaire was submitted to the researchers adviser and critic for comments and suggestions for improvement. It was forwarded for content validation. Items that did not correspond to the statement of the problems were discarded based on the evaluation and recommendations made by the research adviser. Questions found to be vague and difficult to answer were changed and improved and put into final form. Validity and reliability testing for the questionnaire using pre-posttests method. These respondents had the same population characteristics similar to target respondents but excluded in the study. Data Gathering Procedures The researchers request a letter if they can conduct their study in the said locale, while the researchers is waiting for the confirmation of the letter, they consult the experts for the validity of the questionnaires. Then after a couple of days, the School will confirm it and allow the

33

researchers to implement their study. Meanwhile, on the said School, researchers started to distribute the questionnaires in thirty one (33) respondents but first, researchers looked if the respondents are suitable in the inclusions of the study. Before doing the implementation, the researchers asked for their consent. Statistical Treatment The statistical treatment used was frequency, percentage

distribution and t-test for the demographic profile of the respondents and weighted mean for the survey questions. The instrument used was survey questionnaire regarding to the level of awareness on food labeling products, parameters like gender, year level, etc. would be important in influencing the person. Therefore the data needs to be treated in these reference frames. 1. Percentage Percentile was used to relate a part to its whole. Frequency and percentage were generally used for profit analysis. It used the formula:

f N

x 100%

Where:

P f N

= Percentage = frequency = No. of respondents

34

2. Weighted Mean This was used to measure the level of awareness in food labeling. It is defined by the formula.

= X Tw

Where:

Xw = weighted mean X = summation of the responses Tw = total weight

A five point rating scale was utilized with the following computed and equivalent weights: 2.1 As to the respondents assessment Value 5 4 3 2 1 Range 4.51 5.00 3.51 4.50 2.51 3.50 1.51 2.50 1.00 1.50 Verbal interpretation Fully Aware Aware Fairly Aware Unaware Not Aware At All

3. Stepwise Multiple Regression To determine the significant relationship between the demographic profiles of the respondents to their level of awareness in food labeling, the multiple regression analysis was used.

35 CHAPTER 4 Presentation, Analysis and Interpretation of Data This chapter presents, analyzes and interprets the data gathered through the questionnaire. Data were examined, analyzed and organized based on the problems stated in Chapter 1. 1. Profile of the respondents Table 4.1 Demographic profile of the respondents in terms of Gender Gender Male Female Frequency 14 19 Percentage 42.4% 57.6% Rank 2 1

Table 4.1 shows that out of 33 respondents, 14 or 42.4 % of them are male was rank 2nd and 19 or 57.6 % of them are female was rank 1st. It shows that majority of the respondents are female.

Table 4.2 Demographic Profile of the Respondents in terms of Year Level Year Level 2nd Year 3rd Year 4th Year Frequency 10 6 17 Percentage 30.3% 18.2% 51.5% Rank 2 3 1

Table 4.2 shows that out of 33 respondents, 6 or 18.2 % of them are 3rd Year was rank 3rd , 10 or 30.3 % of them are 2nd Year was rank 2st. and 17 or 51.5%

36 of them are 4th Year was rank 1st . It shows that majority of the respondents are 4th Year students. 2. Level of awareness of the selected HRM students in food labeling Table 4.3 Respondents Level of Awareness in Food Labeling in terms of Serving Size Serving Size 1. the number of servings that can be found in a container (box, bottle, bag, etc.) of food 2.provided in familiar units, such as cups or pieces, followed by the metric amount and the number of grams 3.Serving size and Portion Control are the same OVERALL 3.89 33 3.85 Aware 33 4.00 Aware 33 3.82 Aware N Mean Interpretation

Table 4.3 presents main distribution of the provided in familiar units, such as cups or pieces, followed by the metric amount and the number of grams were ranked as 1st and got the mean of 4.00. Serving size and Portion Control are the same obtains a mean of 3.85 and was ranked as 2nd. The number of

37 servings that can be found in a container (box, bottle, bag, etc.) of food got the mean of 3.82 and ranked as 3rd. All of the items mentioned got the interpretation of there are Aware. Table 4.4 Respondents Level of Awareness in Food Labeling in terms of Percent Daily Value Percent Daily Value 1. Vitamins and minerals expressed as a percentage of a Daily Value. 2. Consumers can use Percentage Daily Value as a general guide depending on their own caloric intake or individual nutrient needs. 3. Percentage Daily Values of an individual are based on a 3000 calorie diet per day OVERALL 3.73 33 3.85 Aware 33 3.76 Aware 33 3.58 Aware N Mean Interpretation

Table 4.4 presents main distribution of Percentage Daily Values of an individual are based on a 3000 calorie diet per day were ranked as 1st and got

38 the mean of 3.85. Consumers can use Percentage Daily Value as a general guide depending on their own caloric intake or individual nutrient needs. obtains a mean of 3.76 and was ranked as 2nd. Vitamins and minerals expressed as a percentage of a Daily Value. got the mean of 3.58 and ranked as 3rd. All of the items mentioned got the interpretation of there are Aware.

Table 4.5 Respondents Level of Awareness in Food Labeling in terms of Product Ingredients Product Ingredients 1. Important that product ingredients must be listed on food label 33 3.73 Aware N Mean Interpretation

2. Product Ingredients can be seen in Nutrition Fact Table

33

3.79

Aware

3. All foods have to carry an ingredients list

33

3.79

Aware

OVERALL

3.77

Table 4.5 presents main distribution of Product Ingredients can be seen in Nutrition Fact Table and All foods have to carry an ingredients list were

39 ranked as 1st and got the same mean of 3.79. Important that product ingredients must be listed on food label obtains a mean of 3.73 and was ranked as 2nd. All of the items mentioned got the interpretation of there are Aware. Table 4.6 Mean comparison on food labelling awareness in terms of gender Gender Serving Size Male Female Mean 4.02 3.79 p-value .34 Interpretation Not Significant

PDV

Male Female

4.00 3.52

.03

Significant

PI

Male Female

3.98 3.61

.11

Not Significant

Table 4.6 shows the mean comparison in terms of awareness in food labelling between male and female. As shown above, there is no difference in the level of awareness of male and female in categories such as serving size and product ingredients since it has a probability value (p-value) greater than the level of significance. On the other hand, male and female differ in their level of awareness in terms of percentage daily value since it has a p-value less than the level of significance at .05

40 Table 4.7 Relationship between the Demographic Profile of the Respondents and level of Awareness in Food Labelling Model Sum of Squares Df Mean Square F p-value Interpretation

Regression

1.15

.575

2.012

.151

No Significant Relationship

Residual

8.58

30

.286

Total

9.73

32

a. Predictors: (constant) Year Level, Gender b. Dependent Variable: Level of Awareness

Table 4.7 shows the relationship between the respondents demographic profile to their level of awareness in food labelling. As indicated above, the pvalue of .151 exceeds the level of significance at 0.05 which implies that there is no significant relationship between the variables. Hence, demographic profile such as gender and year level has nothing to do with the respondents level of awareness when it comes to food labelling.

41

CHAPTER 5 Summary of Findings, Conclusions and Recommendations

This

chapter

includes

the

summary

of

the

findings,

the

conclusions based on the findings and the recommendation. Summary of Findings Based on the tabulated data presented in Chapter 4, the study revealed the following: 1. In terms of demographic profile, it was found out that: 1.1 Fourteen or 42.4 % of them are male and nineteen or 57.6 % of them are female. 1.2 Six of them are 3rd year, ten of them are 2nd year and seventeen of them are 4th year. 2. Respondents Level of Awareness in Food Labeling 2.1 In terms of serving size, it was found out that: 2.1.1 The number of servings that can be found in a

container (box, bottle, bag, etc.) of food were ranked as 3rd and got the mean of 3.82. 2.1.2 The provided in familiar units, such as cups or pieces, followed by the metric amount and the number of grams were ranked as 1st and got the mean of 4.00.

42

2.1.3 Serving size and Portion Control are the same were ranked as 2nd and obtains a mean of 3.85. All of the items mentioned got the interpretation of there are aware.

2.2 In terms of Percentage Daily Value, it was found out that: 2.2.1 Vitamins and minerals expressed as a percentage of a Daily Value were ranked as 3rd and got the mean of 3.58. 2.2.2 Consumers can use Percentage Daily Value as a general guide depending on their own caloric intake or individual nutrient needs were ranked as 2nd and obtains a mean of 3.76 2.2.3 Percentage Daily Values of an individual are based on a 3000 calorie diet per day were ranked as 1st and got the mean of 3.85. All of the items mentioned got the interpretation of there are aware.

2.3 In terms of Product Ingredients, it was found out that: 2.3.1 Important that product ingredients must be listed on food label were ranked as 2nd and obtains a mean of 3.73. 2.3.2 Product Ingredients can be seen in Nutrition Fact Table were ranked as 1st and obtains mean of 3.79.

43

2.3.3 All foods have to carry an ingredients list were also ranked as 1st and got the same mean of 3.79. All of the items mentioned got the interpretation of there are aware. 3. Relationship between the Demographic Profile of the Respondents and level of Awareness in Food Labeling, it was found out that: 3.1 Since the p-value of .151 exceeds the level of significance at 0.05 which implies that there is no significant relationship between the variables. Hence, demographic profile such as gender and year level has nothing to do with the respondents level of awareness when it comes to food labeling.

Conclusions In the light of the findings of the study, the following conclusions are drawn: 1. Most of the respondents are 4th year students and most of them are female, which admitted that there were aware in food labeling. 2. The mean distribution of the level of awareness of the selected HRM students in food labeling in terms of Serving Size an aware remark. The mean distribution of the level of awareness of the selected HRM students in food labeling in terms of Percent daily value also got an aware remark. The mean distribution of the level of awareness of the selected HRM students in food labeling in terms of product ingredients also got an aware remark. Over all,

44

the student respondents agreed with level of awareness of the selected HRM students in food labeling in terms of Serving size, Percent Daily Value and Product ingredients. 3. There is no significant relationship between the demographic profile of the students and the level of awareness of the selected HRM students in food labeling. Recommendations The researchers suggest the following recommendations: To the HRM Students Try to use this study as a guide for innovating healthy foods. All of the HRM student must be aware on the nutrition facts on food labels for them to know the reliability, importance and the use of the product before consumption. To the Consumers Should read the label of the product to help them chose and compare the healthier food to buy. Must be aware on the nutritional content and the benefit that can get from it. To the Professors Should encourage students to use this study as a guide for a healthy diet. Should teach and give ideas to the students the benefit of reading the label of a food product before buying it.

45

To the Future Researchers Try to use this study and expand more ideas about food labeling.

46

REFERENCE LIST A. Books Blewett et al., (2011), Kohler, Armstrong, (2001:12) Mandatory and Voluntary Guidelines Lusk and Fox, 2002; Piedra et al., (1995); Schupp et al., (1998). Literature on Food Labeling Noussair, Robin, Ruffieux, (2004) Cowburn and Stockley, (2005). Observed Effects of Labeling Regulations. Souza-Monteiro and Caswell, (2004). Mandatory or Voluntary Programs to Assure Food Safety. Streiffer & Rubel, (2003); Hansen, (2004); McKay White & Veeman, (2007). Observed Effects of Labeling Regulations. U.S. Food and Drug Administration nutrient (1993). Food labeling Question and Answers. B. Journals

Baltas, George (2001). "Nutrition labelling: issues and policies", European Journal of Marketing, Vol. 35 Iss: 5/6, pp.708 721. Heimbach, James T., and Stokes, Raymond C., (1992). Nutrition Labeling and Public Health: Survey of American Institute of Nutrition Members, Food Industry, and Consumers. American Journal of Clinical Nutrition 36:700-708. Levy, Allan S., Fein, Sara B., (1998). Consumers' Ability to Perform Tasks Using Nutrition Labels. Journal of Nutrition Education 30(4):210 217) Levy, Fein, Schucker, Raymund E., (1992). More Effective Nutrition Label Formats Are Not Necessarily Preferred. Journal ofAmerican Dietetic Association 92(10):1230-1234. Levy, Allan S., Fein, Sara B., and Schucker, Raymond E., (1996). Performance Characteristics of Seven Nutrition Label Formats. Journal of Public Policy and Marketing 15(1):1-15. Levy, Alan S., Mathews, Odonna, Stephenson, Marilyn, Tenney, Janet E., and Schucker, Raymond E., (1985). The Impact of a

47

Nutrition Information Program on Food Purchases. Journal of Public Policy and Marketing 4(1)1-13. Lewis, Cristine J., and Yetley, Elizabeth A., (1992). Focus Group Sessions on Formats on Nutrition Labels, Journal of the American Dietetic Association 92(1):62-66. Teisl, Mario F., Levy, Allan S., (1997). Does Nutrition Labeling Lead to Healthier Eating. Journal of Food Distribution Research. 3(28):19 26. Wandel, Margareta (1997). Food labeling from a consumer perspective. British Food Journal, Vol. 99 Iss: 6, pp.212 219. C. Magazines Alabastro, Estrella F. BFAD (2007). Guidelines in the Use of Nutrition and Health Dr. Romualdez, Alberto. Smart Parenting magazine issued October 2010 page15. NIDO (2010). Smart Parenting magazine issued page54 Taub-Dix, Bonnie. Mens Health Magazine. American Dietetic Association MensHealth magazine issued March-April 2009 page 34 D. Electronic References

Casio, Teodoro, Dimaporo, Imelda. Bill on mandatory food labeling filed. Retrieved from http://www.erbl.plbs.government.ph on October, 2012. Capanzana, Mario V., Food and Nutrition http://www.erbl.plbs.government.ph Research Institute.

De Leon, Manalo, and Guilatco (2004). Cost of Labeling Requirements. http://dietsinreview.com Nutrition fact labels. Octobers, 2012 Retrieved from http://dietsinreview.com on

48

Appendix A: Questionnaire
I. Profile of the Respondents. INSTRUCTIONS: 1. Please check or indicate appropriate answers most applicable to you on the space provide. GENDER: _____ 1. Male _____ 2. Female

YEAR LEVEL:

_____ 1. 2nd Year _____ 2. 3rd Year _____ 3. 4th Year

II.

The level of awareness of the selected HRM students in food

labeling in terms of: Serving Size Percent Daily Value Product Ingredients

INSTRUCTION: Read each statement carefully. Indicate your observation or opinion by making a check (/) on its corresponding number. Please do not leave any statement without an answer. Do remember that your honest response will be highly appreciated.

49 SCALE: (5) Fully Aware (4) Aware (3) Fairly Aware (2) Unaware (1) Not Aware at All

5 4 3 2 1 SERVING SIZE 1. the number of servings that can be found in a container (box, bottle, bag, etc.) of food 2. provided in familiar units, such as cups or pieces, followed by the metric amount and the number of grams 3. Serving size and Portion Control are the same PERCENTAGE DAILY VALUE 1. Vitamins and minerals expressed as a percentage of a Daily Value. 2. Consumers can use Percentage Daily Value as a general guide depending on their own caloric intake or individual nutrient needs 3. Percentage Daily Values of an individual are based on a 3000 calorie diet per day

50

PRODUCT INGREDIENT 1. Important that product ingredients must be listed on food label 2. Product Ingredients can be seen in Nutrition Fact Table 3. All foods have to carry an ingredients list

51 Appendix B: Letter to the Respondents

September 2012

Dear Respondents, The research is about the Level of Awareness on Food Labeling of HRM students in OLFU-Antipolo As such your assistance and cooperation are requested by answering enclosed questionnaire you are asked to assess the Level of awareness in Food Labeling. The options to the questionnaire with their assigned points as follows, Option Not Aware at All Unaware Fairly Aware Aware Fully Aware Assigned Points 5 4 3 2 1

The researchers assured that the answer to the questionnaire will be kept in strict confidential and will not be used for any other purpose except for research report. Thank you very much.

Very Truly Yours, Edward Soriano Research Team Leader

52 Appendix C: Request Letter Letter to the School Dean Our Lady Fatima University Antipolo City College of Hospitality and Institution Management Engr. Wilfredo Basilio College Dean Our Lady of Fatima University Antipolo City August 30, 2012 Dear Sir, In line with requirements of Bachelor of Science in Hotel and Restaurant Management under the subject HRM Research Methods and Techniques 2 (HRMPS 11), we would like to seek approval from your good office to conduct the study aims determine the Level of Awareness in Food Labeling of HRM students of Our Lady of Fatima University- Antipolo. Thank you very much we are hoping for a positive response. Sincerely yours, The Researchers: Johneric Mangat Edward Soriano Sunshine Botigan Javien Zonio

Engr. Wilfredo Basilio College Dean

Date: __________________

53 Request Letter Letter to the Program Coordinator Our Lady Fatima University Antipolo City College of Hospitality and Institution Management

Ms. Charito Corpus CHIM, Program Coordinator Our Lady of Fatima University Antipolo City August 30, 2012 Dear Maam, In line with requirements of Bachelor of Science in Hotel and Restaurant Management under the subject HRM Research Methods and Techniques 2 (HRMPS 11), we would like to seek approval from your good office to conduct the study aims determine the Level of Awareness in Food Labeling of HRM students of Our Lady of Fatima University- Antipolo. Thank you very much we are hoping for a positive response. Sincerely yours, The Researchers: Johneric Mangat Edward Soriano Sunshine Botigan Javien Zonio

___________________________ Ms. Charito Corpus CHIM, Program Coordinato

________________________________ Mrs. Ana Marie Somoray, MBA Adviser

54 Appendix D: Output
Gender Frequency Valid Male Female Total 14 19 33 Percent 42.4 57.6 100.0 Valid Percent 42.4 57.6 100.0 Cumulative Percent 42.4 100.0

Year Frequency Valid 2nd Year 3rd Year 4th Year Total 10 6 17 33 Percent 30.3 18.2 51.5 100.0 Valid Percent 30.3 18.2 51.5 100.0 Cumulative Percent 30.3 48.5 100.0

Serving Size
N the number of servings that can be found in a container (box, bottle, bag, etc.) of food provided in familiar units, such as cups or pieces, followed by the metric amount and the number of grams Serving size and Portion Control are the same SERVING_SIZE Valid N (listwise) 33 33 3.8889 .68041 33 3.85 .939 33 4.00 .791 33 Mean 3.82 Std. Deviation .635

55

Percentage Daily Value N Vitamins and minerals expressed as a percentage of a Daily Value consumers can use Percentage Daily Value as a general guide depending on their own caloric intake or individual nutrient needs Percentage Daily Values of an individual are based on a 3000 calorie diet per day PCD Valid N (listwise) 33 33 3.7273 .62057 33 3.85 .755 33 3.76 .751 33 Mean 3.58 Std. Deviation .708

Product Ingredients N important that product ingredients must be listed on food label Product Ingredients can be seen in Nutrition Fact Table all foods have to carry an ingredients list PI Valid N (listwise) 33 33 33 3.79 3.7677 .740 .63729 33 3.79 .781 33 Mean 3.73 Std. Deviation .876

56 Statistic
Gender SERVING_SIZE Male Female PCD Male Female PI Male Female N 14 19 14 19 14 19 Mean 4.0238 3.7895 4.0000 3.5263 3.9762 3.6140 Std. Deviation .63332 .71328 .55470 .60160 .56181 .65981 Std. Error Mean .16926 .16364 .14825 .13802 .15015 .15137

57 Appendix F: Table
Levene's Test for Equality of Variances t-test for Equality of Means 95% Confidence Interval of the Difference Sig. (2F SERVING_SIZE Equal variances assumed Equal variances not assumed PCD Equal variances assumed Equal variances not assumed PI Equal variances assumed Equal variances not assumed 1.699 30.271 .100 .36216 .21321 -.07311 .79742 .620 .437 1.657 31 .108 .36216 .21859 -.08366 .80797 2.339 29.367 .026 .47368 .20255 .05965 .88772 .000 .999 2.309 31 .028 .47368 .20513 .05532 .89205 .995 29.834 .328 .23434 .23543 -.24659 .71526 .418 Sig. T df 31 Mean Std. Error Difference .23983 Lower -.25479 Upper .72346

tailed) Difference .336 .23434

.523 .977

58

BOTIGAN, SUNSHINE P.
Blk.5 lot13 Igorot Village Valley Golf Rd..Cainta, Rizal Mobile no: +639265551030 Email:sunshine_1291@yahoo.com EDUCATIONAL BACKGROUND 2009 Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University Antipolo City F.P.F.M.N.H.S Cainta, Rizal Saint Anthony Elementary Schools Cainta, Rizal

2004 2008 1998 2004

TRAININGS AND SEMINARS ATTENDED October 22, 2011 HOTEL FAMILIARIZATION TOUR Edsa Shangri-La Mandaluyong City THE ROAD MAP TO THE HOSPITALITY INDUSTRY Philippine International Convention Center Pasay City HOUSEKEEPING SEMINAR Supreme Hotel Baguio City

March 12, 2011

March 27, 2010

PERSONAL INFORMATION Date of Birth Sex Nationality Civil Status Height Weight : : : : : : November 12, 1991 Female Filipino Single 55 65kg

59

JOHNERIC D. MANGAT
141 Batino St. Proj.3, Quezon City. Mobile No.: 0933-3458028 / 0922-8465444 Email: eric_mangat04@yahoo.com

EDUCATIONAL BACKGROUND
2009 Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University Antipolo City Faith Christian Science and Arts School Cainta, Rizal Faith Christian Science and Arts School Cainta, Rizal

2004 - 2007 1996 2003

TRAININGS AND SEMINARS ATTENDED

December 20 2012 present October 19, 2010 Nov 19, 2012 Casual Dinning Restaurant Chilis Greenhills, San juan greenhills. Work Experience Casual dinning Restaurant Pizza Hut Bistro 4th Level, Robinsons Galleria HOTEL FAMILIARIZATION TOUR Edsa Shangri-la Hotel Mandaluyong City THE ROADMAP TO THE HOSPITALITY INDUSTRY Philippine International Convention Center, Pasay City ENHANCING THE SKILLS OF FUTURE HOTELIER Our Lady of Fatima University Antipolo City

October 22-23, 2011

March 11, 2011

February 14, 2011

60

February 14, 2011

RESTAURANT AND BAR EXPOS T.G.I. Fridays Bar Tomas Morato, Quezon City

PERSONAL INFORMATION
Date of birth Sex Nationality Civil Status Height Weight : : : : : : May 26, 1990 Male Filipino Single 56 120 Lbs.

61

EDWARD F. SORIANO
#2 Meadow Lark St. Phase 4. Vista Verde Country Homes Cainta, Rizal Mobile no: +639157925334 Email:edfsoriano06@yahoo.com EDUCATIONAL BACKGROUND 2009 Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University Antipolo City Faith Christian School Cainta, Rizal Faith Christian School Cainta, Rizal

2003 2007 1997 2003

TRAININGS AND SEMINARS ATTENDED March 12April 20, 2012 ON-JOB-TRAINING Restaurant Practicum (Phase 1) DAmburger Gastropud Granada St., Brgy. Valencia, Q.C Greenhills Towncenter HOTEL FAMILIARIZATION TOUR Edsa Shangri-La Mandaluyong City THE ROAD MAP TO THE HOSPITALITY INDUSTRY Philippine International Convention Center Pasay City FRUIT AND VEGETABLE CARVING Audio Visual Room JS Bldg. Our Lady of Fatima University Antipolo City

October 22, 2011

March 12, 2011

September 11, 2010

62

March 27, 2010

HOUSEKEEPING SEMINAR Supreme Hotel Baguio City

PERSONAL INFORMATION Date of Birth Sex Nationality Civil Status Height Weight : : : : : : November 6, 1989 Male Filipino Single 57 65kg

63

JAVIEN B. ZONIO
#50 Langka St. Brgy. Dalig Nayon Silangan Antipolo City Mobile No.: +639268157548 Email: javien1407_MIYU@yahoo.com

EDUCATIONAL BACKGROUND
2009 Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University Antipolo City Sumulong Memorial HighSchool Antipolo City Southwell School Binagonan Rizal

2005 - 2009 1999 2005

TRAININGS AND SEMINARS ATTENDED

March 12, 2011 THE ROADMAP TO THE HOSPITALITY INDUSTRY Philippine International Convention Center Pasay City HOTEL FAMILIARIZATION TOUR Edsa Shangri-La Mandaluyong City FRUIT AND VEGETABLE CARVING Our Lady of Fatima University Antipolo City

October 22, 2011

September 11, 2010

PERSONAL INFORMATION
Date of birth Sex Nationality Civil Status Height Weight : : : : : : December 04,1990 Female Filipino Single 55 70kg