Relationship of food delivery consumption practices with self-reported nutritional status of selected work-from-home adult professionals

Date

1-2023

Degree

Bachelor of Science in Nutrition

College

College of Human Ecology (CHE)

Adviser/Committee Chair

Leila S. Africa

Abstract

The COVID-19 pandemic transformed the food industry and employees' work environment. This condition led to lifestyle changes, including the transition to work-from- home of employees, diet behavior, and the popularization of food delivery applications. The study examines the relationship between food delivery consumption practices and the self- reported nutritional status of early adult work-from-home professionals. A cross-sectional descriptive study design was used in the study wherein a convenient sampling method was utilized in selecting white-collared professionals between the ages 20-39 years old, currently employed in any WFH setup, and living within NCR. The collected data from the self- administered digital survey was analyzed using descriptive statistics and KMO and Bartlett's Test of Sphericity. Results of the study show that most orders are within the area of residence. Dinner is the most ordered meal online, followed by lunch, while fast food is the most ordered food type. GrabPh was the most popular food delivery application. Almost half (49.5%) of the respondents are overnourished. Male respondents are mainly comprised of underweight (57%) and overweight (63%) individuals, while most female respondents are normal (63%) and obese (63%). Regarding waist circumference, more female respondents are at high risk. Factor analysis showed that WFH professionals' reasons for online delivery orders depend primarily on resources and, for some, food preferences. Although the discussion and conclusion of the study may not accurately reflect the actual health of respondents, the study's results can be used to support similar studies about food delivery consumption practices. Keywords: Food Delivery Application, Nutrition Status, Work-from-Home Professional

Language

English

LC Subject

Food delivery services, Professional employees -- Nutrition, Nutrition Institute of Human Nutrition and Food

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2023 H85 A85

Document Type

Thesis

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