Analysis of Knowledge, Attitude, and Practice of Back of Package Labels (BOP) of BasIC Necessities on Consumer Behavior and Dietary Quality in Selected Barangays of Silang, Cavite, 2025

Date

6-2025

Degree

Bachelor of Science in Agricultural Economics

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Charis Mae T. Neric

Committee Member

Geny F. Lapiña, Maria Angeles O. Catelo

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Abstract

This study analyzed the effects of knowledge, attitude, and practice (KAP) of the back of package (BOP) labels of basic necessities on consumer behavior and dietary quality. Using systematic sampling, a total of 67 primary household food decision makers from the three most populated urban barangays of Silang, Cavite were interviewed using a pre-tested questionnaire. These barangays are Bulihan, Tartaria, and Putting Kahoy. Moreover, discrete and volumetric choice experiments were carried out with the aid of nutrition facts panel (NFP) and ingredients list of basic necessities mockups. Concurrently, to obtain dietary data, a 24-hour food recall was administered.

The study found that primary household food decision makers are moderately knowledgeable about BOP labels and have a positive attitude toward BOP labels. However, despite these, they rarely practice BOP label use before purchasing the product for the first time.

On the other hand, primary household food decision makers prefer canned sardines and instant noodles with added vitamins the most, while the lowest calories with 3-in-1 coffee. This concurs with the highest percentage of hypothetical purchases of canned sardines (44%) and instant noodles (46%) with added vitamins and 3-in-1 coffee (62%) with the lowest calories. Given the opportunity to choose between two brands, with and without food additives, an overwhelming majority of the respondents choose no food additives for canned sardines (96%), instant noodles (97%), and 3-in-1 coffee (97%). On average, they are also willing to pay an additional price to decrease caloric content (PhP 0.79), decrease sodium content (PhP 0.89), and increase added vitamins (PhP 1.28), all by ten percent. They are also willing to pay an additional PhP 1.22 to completely eradicate monosodium l-glutamate, PhP 1.22 (tertiary butylhydroquinone), PhP 1.26 (hydrogenated oils), and PhP 1.16 (aspartame) from food formulations, respectively. Lastly, the most important NFP attribute is added vitamins (97%), while tertiary butylhydroquinone, hydrogenated oils, and aspartame are the most important to be removed (93%).

In the measurement of dietary quality, NOVA I (unprocessed or minimally processed foods) is the most consumed relative to total energy. However, majority of the respondents have a high risk of poor dietary quality outcomes.

Finally, through binary and ordered logistic regression analyses, it was found that education positively influences knowledge, while age and household size negatively affect attitude. Meanwhile, education has a positive relationship with practice, but household monthly food budget and household size negatively affect practice. Moreover, education and household size positively affect dietary composition, while practice have a negative relationship with dietary composition. Interestingly, knowledge negatively affects dietary quality outcomes, whereas education has a positive relationship. Lastly, using Kendall rank correlation, canned sardines’ consumption and practice, marginal willingness to pay and attitude, and nutrition facts panel importance and attitude, were found associated.

Language

English

LC Subject

Nutrition counseling--Study and teaching, Nutrition surveys--Philippines, Consumer behavior

Location

UPLB College of Economics and Management (CEM)

Call Number

LG 993.5 2025 A14 G83

Notes

Award: B.M. Gonzales Award for Best Thesis in Agricultural Policy

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Document Type

Thesis

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