Producer and Consumer Aspects Influencing Dietary Behavior Among Selected DAAE Students, 2023

Date

6-2023

Degree

Bachelor of Science in Agricultural Economics

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Zenaida M. Huelgas

Committee Member

Julieta A. Delos Reyes, Agham C. Cuevas

Abstract

The study analyzed the producer and consumer aspects influencing dietary behavior among selected DAAE students. Primary data regarding the producer aspects, consumer aspects, and dietary behavior were gathered from April 25 to May 26, 2023, using two pre-tested online survey forms. A total of 54 DAAE students answered the first survey form while 41 of them completed the food record survey. Key informant interviews with non-DAAE students and primary data on food establishment situated within the campus and nearby areas were also obtained to supplement the findings of the study. The producer and consumer aspects were analyzed through Spearman's rank correlation, Chi-square test of independence and Cramer's V. The average IDDS of the students were determined and categorized into low, medium, and high dietary diversity. Meanwhile, food costs were analyzed using frequency distribution, averages, and percentages.

The study revealed that most of the DAAE students consume fish, meat, and poultry products (91%) and starchy staples (85%). Meanwhile, body-regulating foods such as vegetables (57%) and fruits(41%) were among the least consumed food groups by the students. Significant associations were found between the consumption of food groups by the students. Significant associations were found between the consumption of food groups and socio-economic characteristics. Specifically, sex was associated with the consumption of starchy staples and fruits. On-campus residence and living alone were associated with fats and oils and fruit consumption. Weekly allowance was also associated with legume consumption.

The results also showed that weekly allowance was positively correlated with the frequency of food purchases and food expenditure. Meanwhile, on-campus residence, living alone, and length of stay on campus were strongly associated with the frequency of food purchases on campus. the study also found that students who lived with their relatives consumed healthier food than those who lived alone or in a dorm. On the other hand, there were no correlations between the producer aspects as perceived by the respondents and their food choices. Most (95%) of the students' diets were categorized as medium diversity and the majority (37%) of the respondents spend between Php 100 to Php 199 on food in a day. Meanwhile, most (65%) of the students have normal weight while 13 percent were underweight, 16 percent were overweight, and six percent were obese. No significant relationship was found between the average IDDS and BMI of the students. Thus, DAAE students living on campus have no short-term nutritional consequences in terms of their BMI.

The study concluded that the dietary behaviors of the students were significantly influenced by the consumer aspects such as sex, weekly allowance, on-campus residence, living alone, and length of stay on campus rather than perceived producer aspects. Students also valued satisfaction as the most important determinant in their food choices. Moreover, while higher diversity of diets was associated with high food costs, there were still highly diverse diets that can be acquired at a lower cost.

Based on the findings of the study, the following were recommended: (1) creation of online forums of food establishments within UPLB; (2) incorporation of fruit options in combo meals; (3) improvement of food attributes of healthy meal options; and (4) provision of financial aid for underweight students in line with the Meal Now Pay Later Program under the UPLB OSG.

Language

English

LC Subject

Nutrition—Evaluation

Location

UPLB College of Economics and Management (CEM)

Call Number

LG 993.5 2023 A14 T33

Notes

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Document Type

Thesis

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