THE MOST PREFFERED MEAL OFFERED TO UNIVERSITY STUDENTS
POLYTECHNIQUE UNIVERSITY OF ASIA
THE MOST PREFFERED MEAL OFFERED TO UNIVERSITY STUDENTS
Company:
COMPANY NAME HERE
Proponents:
NAME1
NAME2
NAME3
Table of Contents
CHAPTER 1: The Problem and its Background
A. Introduction
B. Background of the Study
C. Theoretical Framework
D. Conceptual Framework
E. Research Paradigm
F. Statement of the Problem
G. Significance of the Study
H. Scope and Delimitation of the Study
I. Definition of Terms
CHAPTER 2: Review of Related Literature
A. Foreign Literature
B. Local Literature
C. Foreign Studies
D. Local Studies
CHAPTER 3: Research design and Methodology
A. Instruments used in developing the Study
B. Justification of Methodology
CHAPTER 4: Presentation, Analysis and Interpretation of Data
CHAPTER 5: Summary, Conclusion and Recommendations
A. Summary
B. Conclusion
C. Recommendations
CHAPTER I
The Problem and its Background
Introduction
If breakfast is the most important meal of the day, lunch runs a close second. For many people, by about 11 am stomachs start growling, focus starts to wane, and the thought of food pervades our mind.
Food is an important source of energy and lunch raises your blood sugar levels in the middle of the day, making you more efficient and able to focus for the rest of the day. If you're feeling sluggish, eating even a small lunch can renew your energy and help you feel refreshed and ready to take on the next few hours of work. Eating any type of meal for lunch can help keep your metabolism active and your body healthy, but some foods pack more of a nutritional punch than others. Dr. Kurt Hong, the Center for Human Nutrition director of Huntington Medical Foundation, recommends combining complex carbohydrates with lean protein to form a concentrated, long-lasting source of energy
Lunch, an abbreviation of luncheon, is a midday meal of varying size depending on the culture. The origin of the words lunch and luncheon relate to a small meal originally eaten at any time of the day or night, but during the 20th century gradually focused toward a small or mid-sized meal eaten at midday. The abbreviation "lunch", in use from 1823 is taken from the more formal "luncheon" which the Oxford English Dictionary (OED) reports from 1580 as describing a meal that was inserted between more substantial meals.
The lunch meal slowly became 'institutionalised' in England when workers with long and fixed hour jobs at the factory were eventually officially given an hour off of work as a lunch-break, to give them strength for the afternoon shift. Stalls and later chop houses near the factories began to provide mass-produced food for the working class and the meal soon became an established part of the daily routine, remaining so to this day.
Background of the Study
A good lunch benefits a student by giving him the energy to remain alert during class time. This is true whether the student is in elementary school, high school or college. As long as the student avoids a heavy midday meal, which can cause lethargy and sleepiness, a healthy lunch helps maintain peak academic performance. Make lunch even more beneficial by choosing foods based on their nutritional benefits.
In addition to the immediate relief of a growling stomach, lunch contributes to a solid foundation of good nutrition on a continuing basis. A healthy lunch should provide a student with enough calories to keep her going throughout the day no matter what her activity level. The calories should come from nutritious foods that are low-calorie and low-fat.
In a world where everything is happening at a faster and faster pace, we all need to take time out occasionally to clear the mind. A lunch break is a great way to improve productivity.
Third Floor Restaurant and Catering Services, a rising restaurant and catering service, started by GMAGGS Corp., a casual dining restaurant which is located at Hollywood Terraces, KM23, Sumulong Highway, Blue Mountain, Brgy Sta. Cruz, Antipolo City. Their main target market at the start were the tenants of the buildg mainly catered to the needs of students of a nearby school, the “Our Lady of Fatima University”. They officially opened On June 2010 and started their catering services a few months later. The owners were Sheryll Casaol, Shona Gaye Casaol, Shermaine Casaol, Sheila Marie Palma, and Gregory Palma.
They started with six employees with a capacity for 70 customers. The menu which Third Floor still uses was the original menu they have used ever since. After a months, they added 5 more to their staff to accommodate the needs of their growing customers.
They eventually changed their style for casual dining to cafeteria style to adapt to the needs of their growing target market. Their menu were mostly composed of food that students prefer and were easy to serve. Their current operations manager is Adelfa Limpiado and they have seven employees that serves an average of 150 students a day.
Conceptual Framework
The price, quickness of service, and atmosphere of a restaurant are them factors customer consider in choosing the restaurant. In addition, a person usually assesses the quality of both the food and service. Certain groups of people are more likely to consider one factor more important than another, but in general, most people take into account all of these factors and more.
Price is a major deciding factor in customer satisfaction. If the food is mediocre but expensive, customer dissatisfaction rises, while if the food is relatively cheap but of high quality, satisfaction increases. This is fairly simple and is also true for the quality of service, general atmosphere of the business, and quickness of service. In general, full-service restaurants are expected to have better food and service than a quick-service restaurant. If the restaurant fails to significantly rise above cheaper alternatives, customers become less satisfied with their purchases and experiences.
In general, young adults are concerned about the overall convenience of a restaurant. Many are happiest with businesses that can provide quick service. For example, fast food would appeal to this group more than a five-course meal that takes place over two hours. Of course, the appeal of a quick-service restaurant is not limited to young people. In addition, while such restaurants appeal to many people, they usually have lower satisfaction rates than full-service restaurants because of factors other than convenience.
Research Paradigm
The first frame is the Input which shows the variables needed to determine the most preferred lunch of students. It consists of the customers which usually are the students of Our lady of Fatima University.
The second frame is the Process which shows the steps done to attain the set objectives. It includes the formulation of the problem, respondents and locale selection, distribution and retrieval of survey questionnaires, and tabulation of the survey forms.
The third frame is the Output which shows the outcome of the research study
A.
B. Research Paradigm
C.
D. INPUT PROCESS
E.
F.
Statement of the Problem
This study will investigate for the most preferred Lunch of students that are eating in Third Floor Restaurant. It will seek answers to the following questions:
1. How often do they visit 3rd Floor restaurant?
2. What is their favorite dish for lunch?
3. What are the reasons why they patronize their restaurant?
4. What are the problem that they encounter in eating in their restaurant
5. Is there a significant difference among the opinion of the respondents when grouped according to gender?
6. Is there a significant difference among the opinion of the respondents when grouped according to year level?
Hypothesis
Null
There is no significant difference among the opinion of the respondents when grouped according to gender.
There is no significant difference among the opinion of the respondents when grouped according to year level.
Alternative
There is no significant difference among the opinion of the respondents when grouped according to gender.
There is no significant difference among the opinion of the respondents when grouped according to year level.
Scope and Delimitation of the Study
This study is limited the students of Our Lady f Fatima University that are eating in Third Floor Restaurant at Hollywood Terraces, KM23, Sumulong Highway, Blue Mountain, Brgy Sta. Cruz, Antipolo City.
This study does not cover any other students from other schools or other dinners that doesn’t study in the said school. Respondents of the study are the Our Lady of Fatima students. It will cover the period from February-March 2014.
Significance of the Study
This study is significant and beneficial to various groups of people such as the following:
Restaurant Owners / Managers
The study will give them knowledge & actual basis what meal during lunch is sellable to the students. Lunch time deserves a serious interest as it was the most peak hour of operation in which Company generates income mostly.
Restaurant Staffs / Crews
This study will make them aware in related to the importance of lunch meal for the students and so areas to improve in serving customers / students.
Customers
This study will help the costumers to understand the importance of having lunch and what factors they consider in eating lunch. It will also enables them to evaluate or asses the problems encountered while eating at 3rd floor restaurant.
Nutritionist
This study will help them more to analyze and study the relevant food choices of students in regards to eating lunch.
Academe
This study may serve as an act, process or experience of gaining knowledge or skills.as a student. Furthermore, it will also help the students enhance their skill in doing a research as it this serve as their pattern for conducting a research.
Future Entrepreneurs. The findings of the study will help them specially those who have interest in putting food business / restaurant at nearby schools and to what meal is sellable to students.
Researchers. Through this study, they will have an effective way of show casing what they have learned and come up with an output, in the form of making a research study that would be of benefit to others., this study will also enable the researcher to be more resourceful and studious in the field of this study.
Definition of Terms
For better understanding of the study, some terms are operationally defined:
Acids: Sourness is found naturally in many foods. Wines, vinegars and lemon juice are many of the common acids used in cooking. These are natural tenderizers and help break down foods by marinating.
Deep-fry: To cook food in hot fat or oil deep enough so that it is completely covered. The temperature of the fat is extremely important and can make the difference between success and failure. When the fat is not hot enough, the food absorbs fat and becomes greasy.
Dredge; To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately, while breaded foods, those dredged in flour, dipped in egg then dredged again in breading, can be prepared and held before cooking.
Éclair: A small oblong pastry that is filled with cream. Many eclairs are topped with five finger icing (3 T. powdered sugar and a few drops of water, melt over double boiler while stirring).
Espresso: A dark strong coffee that's made by forcing steam through a small amount of finely ground pressed special coffee beans. Served in a tiny espresso cup. The addition of heated cream or milk makes this a Cappuccino.
Fast food - According to the Oxford English Dictionary, the first documented use of "fast food" in reference to a restaurant came in 1951 in an article in a trade journal called "Fountain and Fast Food Service." Fast food seems to have been originally applied to restaurants and catering businesses that served "steam table" delicacies, as well as to convenience foods a busy housewife could quickly whip up. The history of fast food started as neighborhood restaurants opened by idealistic young people in the 1950s - Carl's Jr., McDonald's, Dominoes Pizza, etc.
Fry: To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference between frying and SAUTEING although sauteing is often thought of as being faster and using less fat.
Grill: To cook food on a grill over hot coals or other heat source. The intense heat creates a crust on the surface of the food which seals in the juices. The grill should be clean and must be heated before the food is laid on it. The food can also be basted and seasoned.
Infuse: To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.
Quench: To quickly place a heated object in cold water. This is usually done to either stop the cooking process or to separate the skin of an object from the meat. This process is sometimes referred to as "shocking."
Roast: To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender pieces of meat or poultry should be used for roasting. Food that is going to be roasted for a long time may be barded to prevent drying out.
Saute: To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added, otherwise the food will absorb oil and become soggy. Practice makes perfectly saute foods.
Seed:To remove the seeds from fruits and vegetables.
Shred: To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.
Simmer: To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface.
Sweat: To cook vegetables in fat over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking fat. If the pan is covered during cooking, the ingredients will keep a certain amount of their natural moisture. If the pan is not covered, the ingredients will remain relatively dry.
Whisk: To beat or whip ingredients together until smooth, using a kitchen tool called a whisk.
Yakitori: A Japanese term meaning "grilled."
CHAPTER II Review of Related Literature
This chapter presents the review of related literature and studies which is relevant to the present study.
Foreign Literature
Quick Service Restaurants Capitalize on the Top 2 Consumer Eating Trends
August 21, 2013
Quick service restaurants must continue to find ways to raise the bar and learn how to compete differently in order to keep up with a changing landscape and changing eating habits.
Some QSRs are facing these challenges head on and viewing it as an opportunity to stretch their wings and modify their concepts. By extending hours and introducing higher quality fare, QSRs hope to attract more consumers – especially during nontraditional dayparts.
Breakfast – The Most Important Meal of the Day
Although some are known for their breakfast offerings, over the past five years, QSRs have increased their share of breakfast by 8% and this segment accounted for nearly 60% of traffic growth for the U.S. restaurant industry.
Moving forward, the breakfast daypart is expected to grow 22.1% between now and 2017.
This means that the breakfast category presents a huge opportunity for QSRs to expand and meet customer demands.
While there is a tremendous amount of growth happening in this segment, it’s also a hard category to enter into—as many have seen. Breakfast routines are habitual and changing consumers’ morning routines can pose a significant challenge, which indicates the need for extremely effective marketing and a high quality product.
Snack Time – All the Time
Snacking is becoming part of consumers’ routine due to a range of influences and now accounts for 20% of all eating occasions with 53% of U.S. consumers snacking two or three times a day.
The snacking segment is forecasted to grow 23.8% from 2012 to 2016 and is expected to reach $22.9 billion in sales by 2016.
However, as QSRs try to grow within this segment, they will continue to battle convenience stores for market share during snacking occasions since consumers want a variety of options throughout the different dayparts and nontraditional meal times.
Using Customer Analytics to Overcome Daypart Obstacles
Before investing time, money and other resources into experimenting with extending hours and offerings into different dayparts, QSR operators need to strategically plan out these initiatives using customer analytics.
With customer analytics and time-stamped transactions, daypart models can be used to forecast performance for each store by daypart.
Daypart models can identify which daypart has the most potential, which in turn can drive real estate site location strategies. By profiling core customers by daypart, operators can understand how their customers and customers’ value change throughout the day making it possible to find the precise location that would favor more of a breakfast daypart or snacking dayparts – uncovering exactly where each concept is going to have the optimal performance within each segment, translating into a more profitable site location.From a marketing perspective, both the breakfast and snacking categories need to be reinforced with the proper marketing and promotions. Through the customer profiles, operators are able to identify where core customers are located and those who would respond favorably to targeted promotions. Furthermore, the customer profile can also enable QSR operators to understand the media preferences of their core customers – making media purchases and promotional efforts more cost effective.
The Bottom Line
For customer analytics this advanced, it’s essential to have customer records that are tied to transactions. However, for many QSR operators, it’s often an overwhelming challenge. Learn how Buxton and Visa work together to enhance your customer insights, making it possible to get the full benefit of these powerful customer analytic solutions.
Reference:
www.qsr.com
The geography of taste: how our food preferences are formed
There’s more to it than geography when it comes to choosing food and how our preferences are formed. While terrain, climate, flora, fauna and religion have influenced traditional cuisines, individual cultures also develop unique preferences and aversions within these confines. The anthropologist Jeremy MacClancy has observed that the hunter-gatherer tribes on Earth today – nomadic peoples who do not farm and can eat only what nature has to offer – are as finicky as the next person. The Mbuti pygmies in Angola understandably find the idea of feasting on leopards a bit gross, because leopards eat humans. And primates resemble people too much to be appetizing. Kalahari bushmen know about 100 desert plants to be edible, but only 14 varieties are considered desirable. They hunt giraffes, warthogs and antelope, but think ostrich tastes bad, and zebra meat is dismissed as smelly. Culinary peculiarities also exist among different ancient tribes who live side by side. In Kenya, the Misaim drinks plenty of cow's milk and blood, whereas the neighboring Akikuyu people are all about spuds and cereals.
Along with environmental and cultural factors affecting our food choices, there is evidence that genetic makeup influences how we experience taste. The basic tastes of sweet, sour, salty, bitter and umami are detected when chemicals that produce those tastes bind with certain receptors on our tongues. We all have different amounts of these various receptors, depending on our DNA, and research has shown that sensitivity to one particular bitter compound (which is easy to measure, and is a marker of overall taste sensitivity) varies wildly between different countries. In some parts of Asia, South America and Africa, as much as 85% of native populations are highly sensitive tasters. Ethnic Europeans sit at the lower end of the scale.
Most of our food loves and hates are learned. Fetuses and breastfed babies can taste what their mothers eat, and have been shown to develop early affinities to certain flavors in their mothers' diets. And when we start eating solids, our concept of acceptable foods evolves quickly. Over time, the way we perceive certain flavors is programmed according to how we usually consume them. In East Asia, vanilla doesn't make food taste sweeter because it is predominantly used in savory dishes. So cultural cuisines don't only differ in dominant ingredients (such as curry spices, parmesan cheese or chilies), they also have conflicting opinions of what goes with what. Traditional European gastronomy is all about pairing foods that share flavors, but a 2011 study found that Asian cooking does the opposite and avoids combining similar flavors. The researchers reached this conclusion after identifying the flavor compounds in 381 ingredients that are used internationally, and then studied 56,498 recipes containing them.
Multinational companies alter their products for each market. Take fast food. In China, KFC's headline product is a chicken burger, and both McDonald's and KFC have much more visible salad content in recognition of the three food groups necessary in every meal: grains, protein and vegetables. And rice remains more common than fries.Even Nescafé gets regional adjustments. "In the UK," says Lukehurst, "Gold Blend has a very low content of robusta and is very smooth and rich in flavor, while in the Philippines Nescafé have much greater robusta content and a stronger, fuller bodied taste. The degree of roasting and the way that the coffee is processed will be adjusted, too."
Source:http://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/03/geography-taste-how-food-preferences-formed.
Can School Lunch Be Saved?
Lunch Lessons: Changing the Way We Feed Our Children (William Morrow, 2007)
What kids eat at school can influence their eating habits for a lifetime. Here’s how a growing movement is working hard to create healthier school-lunch programs across the country.
Our youngest generation is facing a health crisis. Thirty-five percent of U.S. kids are overweight or obese, according to the Yale Rudd Center for Food Policy & Obesity. The Centers for Disease Control and Prevention (CDC) predicts that as many as one in three Americans will suffer from type 2 diabetes by 2050. And in 2005, for the first time in U.S. history, the CDC reported that children born today have shorter life expectancies than their parents.
Such statistics have motivated concerned citizens to take action on child nutrition, and many have found hope in a surprising place: the much derided school lunchroom. “Fixing school meals is grassroots democracy in action,” says New York University nutrition professor Marion Nestle, PhD, a noted expert on food politics. “These are places where one person can make a huge difference in what kids eat.”
Because school meals account for roughly half the calories many kids consume each day, Nestle and other activists, including First Lady Michelle Obama, have singled out lunchrooms for special attention. One is hard-pressed to find fresh fruits and vegetables among the pizza and chicken nuggets in the average cafeteria, which means a majority of those calories comes from the processed foods that expert’s link to obesity. “This is an extraordinary responsibility,” Obama noted in her 2010 speech to the School Nutrition Association. “But it’s also an opportunity.”
Substandard menus have been the norm in public schools since the National School Lunch Act was signed into law in 1946. The government wanted to put surplus commodity crops from its farm subsidy program to good use, and what better use than to feed hungry children? Today most children are getting plenty of calories; what they’re lacking is actual nutrition. Yet government subsidies for commodity crops continue, and those corn and soybeans still become the processed fare on most school menus. To make matters worse, state budget crises have pressured school food-service directors to cut costs by selling à la carte items from fast-food chains.
While some researchers are skeptical about the link between unhealthy school lunches and childhood obesity — a recent Penn State University study downplayed the connection — a growing number of food activists, restaurant owners, chefs, nutritionists and public-health experts are committed to improving school food. “We are seeing a healthcare crisis,” says Ann Cooper, chef, school-food advocate and coauthor of ). “To suggest that having unhealthy foods available to kids for six-plus hours a day has no impact on what they eat and their health just makes no sense.”
Reference
Lunch Lessons: Changing the Way We Feed Our Children (William Morrow, 2007)
Local Literature
Smart, curious, and still thrifty: The young Filipino diner
Filipinos are becoming more adventurous when it comes to dining out. They are now more open to eating outside of their houses and discovering food that suite their liking. When choosing a restaurant, aside from the food, they are also beginning to take into consideration the ambiance and look of the restaurant they are dining in.
Filipinos nowadays find it easier to eat outside rather than bringing their own home-cooked meal. It is more convenient for them and still they can enjoy the taste of a home cooked meal from most of the restaurants. Zomato Philippines CEO Katrina Clasara says "On a regular day I think it's easier for people to go out and eat and the closest to home would be Filipino cuisine,"
What hasn't changed, for Filipino diners, is the desire to get value for money. She says "The average Filipino diner always looks for good value for money," They want to eat good food. Some even consider expensive food but if they think the food they’ve just eaten is not good enough for the money they paid for, they won’t order it again or worse won’t go back to the same restaurant. She added "They feel that they're entitled to it, they think 'Otherwise I'll just eat at home, I mean if I can just cook it myself”
Source:http://www.gmanetwork.com/news/story/325261/lifestyle/food/smart-curious-and-still-thrifty-the-young-filipino-diner
Author: By CARMELA G. LAPEÑA, GMA News
Philippine Restaurants
Dine in our famous Philippine restaurants where special recipes are cooked and served with pleasure in an ambiance that you and your family will truly enjoy.
Our country’s enterprising food experts do not only consider satisfying the cravings of local people, for both simple and delicate tastes, but also of foreign visitors and expatriates.
Various Cuisines
Popular Philippine restaurants range serving from variety of Filipino food treats to American, Japanese, Mexican, Italian, Chinese, Korean and Spanish cuisines. Most of our talented chefs can handle cooking foreign recipes. Their cooking prowess is enhanced through further studies abroad.
Filipino Chefs
Filipinos’ creativity, adaptability and their excellent culinary skills are also recognized in other countries. Cris Pasia Comerford is the White House chef since 2005. She started as the executive chef since President Bush until the first family of President Barack Obama.
TV’s Top Chef for season 9 is Filipino-American Paul Qui. Another Filipino chef, Melissa Sison, received US Presidential Medallion in Florida in July, 2012. There are other Filipino chefs who have shown exceptional talents who hold top positions in foreign restaurants.
Philippine Restaurants Owned by Popular Chefs
Some of our talented chefs possessing entrepreneurial abilities have ventured into food business. Their restaurants are making loyal patrons because of their passion in cooking. Bistro Filipino is managed by the famous Chef Rolando Laudico. It applies modern approaches to Filipino cooking. Chef Fernando owns ARACAMA Filipino Cuisine. It takes Visayan cooking to the highest level.
Bistro Filipino food and menu
Café Ysabel is owned by Chef Gene Gonzalez. It has maintained its outstanding cuisine and service standards for 30 years. Chef Tonyboy Escalante has created a superb weekend dining haven in Tagaytay for Manila patrons. Larry J. Cruz from the land of good cooks, Pampanga, manages his own LJC Group of restaurants-Abe, Café Adriatico, Fely J’s, Bistro Remedios, Lorenzo’s Way and Café Havana, serving authentic Filipino and Spanish-Mediterranean special recipes and catering to bar enthusiasts.
Chef Myke “Tatung” Sarthou has exhibited his culinary expertise by putting up Tatung’s Garden Café. He prepares Filipino cuisine with modern twist. Adarna Food and Culture, owned by young Chef Giney Villar also serves Filipino foods.
Old Philippine Restaurants
We have Philippine restaurants which have operated for many years bequeathing special recipes to the owners’ children. The New Toho Food Center was once the Toho Antigua Panciteria in 1880’s with lumpiang shanghai and pancit canton as its most ordered items. Ma Mon Luk Restaurant offers Chinese foods since 1920. Aristocrat Restaurant of the Reyes Family has begun humbly in 1936. It has established its name over time and has even processed food for local and foreign markets.
Max’s Restaurant, which started in 1945, is known for its fried chicken servings. It also offers other Filipino cuisine. Ownership of Max’s Restaurant is available in other cities and provinces through franchise. Savory Restaurant, established in 1950 by Ting Brothers, is another food business specializing in chicken.
Most of these restaurants though are located in Manila and surrounding areas. But fine dining and foreign cuisines are available in other parts of the country. Boracay Island has many food operators serving local food, Italian, Mexican, American, Chinese and other Asian servings. They wish to offer variety of foods for local and foreign tourists for a memorable and satisfying stay in the place.
Favorite Food Chain Option
You can as well order your favorite food in fine restaurants in other cities of the country such as Cebu, Cagayan de Oro, Dumaguete, Zamboanga and Davao among others. Popular food chains such as Jollibee, MacDonald’s, Chowking, Mang Inasal, Tokyo Tokyo, Kentucky Fried Chicken, Pizza Hut and Goldilocks are favorite options.
Reference:
www.filipino-heritage.com
Foreign Studies
These Days, School Lunch Hours Are More Like 15 Minutes
It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.
In theory, anyway, Oakland High is a "closed campus." That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.
The study of school lunch hour in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.
And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.
Oakland High is hardly alone. In a wide-ranging new poll by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.
Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.
But eating more healthful foods can take more time, LeBarre says. "It's going to take longer to eat a salad than it will to eat french fries."
At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the School Nutrition Association, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.
"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test," she says. "You've got two important and competing priorities there."
Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.
"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines," she says.
Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.
Nicola Edwards of California Food Policy Advocates says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.
"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school," Edwards says. "Part of helping people is really making them understand the importance of eating and taking the time to eat. "
Reference:
By: ERIC WESTERVELT http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes Local Studies
The Importance of Eating Lunch to a Student by Mark Santos Estrella Blogpost
Did you know that good lunch benefits a student by giving him the energy to remain alert during class time? This is true whether the student is in elementary school, high school or college. As long as the student avoids a heavy midday meal, which can cause lethargy and sleepiness, a healthy lunch helps maintain peak academic performance. Make lunch even more beneficial by choosing foods based on their nutritional benefits.
Negative Effects of Skipping Lunch
Many studies have confirmed that students who are hungry because they have skipped lunch are distracted in the classroom. In addition, studies have shown that malnutrition from habitual under eating can interfere with normal physical and mental development. A proper lunch is considered to ensure that each student from kindergarten through grade 12 has the opportunity to eat a nourishing lunch.
Benefits of Eating Lunch
In addition to the immediate relief of a growling stomach, lunch contributes to a solid foundation of good nutrition on a continuing basis. A healthy lunch should provide a student with enough calories to keep her going throughout the day no matter what her activity level. The calories should come from nutritious foods that are low-calorie and low-fat.
Parental Influence
With the importance of lunch for a student in mind, parents can help their children make healthy choices about the foods they eat. Stress the importance of a healthy overall diet, going over the school lunch menu for the week and pointing out which selections would be healthiest. Educate your children about good general nutrition habits. Parents who pack or supervise the packing of a child's lunch have even greater control over what their child is eating. http://everydaylife.globalpost.com/importance-eating-lunch-student-23926.html “Development of Recipe Book Utilizing Selected Philippine Indigenous Vegetables”
Background: A downward trend on vegetable consumption among Filipinos was noted from 1978-2008 based on the results of the National Nutrition Survey (NNS) conducted by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST). Low intake of vegetables may possibly contribute to low levels of vitamins and minerals resulting to micronutrient malnutrition especially among vulnerable groups. Apart from the commonly consumed vegetables are vegetables native to or originating from a particular region known as Indigenous Vegetables (IVs). These vegetables grow abundantly in rural areas and not everybody is aware of their value as food. Objective: To develop a recipe book on indigenous vegetables that is easy to prepare and can be used by mothers, health workers and menu planners that will help improve health and nutritional well-being of Filipinos.
Methods: The following activities were done: review of literature to determine indigenous vegetables to include and search for recipes where IVs may be incorporated; conduct of one Focus Group Discussion (FGD) among 10 FNRI employees to elicit perceptions, opinions, beliefs and attitudes about IVs and manner of preparing them; standardization of recipes and evaluation of sensory attributes using the 9-point hedonic rating scale to determine acceptability among DOST in-house panelists; determination of mean and frequency distribution scores of sensory evaluation results; estimation of energy and nutrient content per serving portion using FCT + Menu Eval Software (v2002); finalization and photo-documentation of recipes. Preparation of prototype recipe book was carried out. Results: A total of 30 acceptable recipes were featured. Overall liking for recipes were like very much (50%), like moderately (24%), and like extremely (21%). Vegetables highlighted were alugbati, alukon, katuray, kulitis, kadyos, kalabasa, labanos, labong, malunggay, mustasa, pako, patola, pipino, saluyot, sayote, sigarilyas, sitaw, talinum, talong and upo. The recipes were categorized into soup, salad, side dish, viand, and dessert. The recipe book also featured messages from DOST secretary and FNRI Director, short write-up on IVs and their nutrient composition, and a glossary of cooking terms. The output is a 50-page recipe book with standee in full color.
Conclusion and Recommendation: Indigenous vegetables when introduced and prepared into different dishes are found acceptable to panelists. The recipe book may serve as a useful tool to promote consumption of indigenous vegetables through preparation of recipes for the household and will provide variety to the usual diet which is seldom eaten by younger age groups. The dissemination and promotion of the book may help increase awareness on the importance and value of underutilized vegetables in different regions. It is recommended to develop a system for dissemination of recipe book to reach wider users and make it available and downloadable from FNRI website.
-http://www.fnri.dost.gov.ph/
Filipino consumers are becoming 'smart' buyers, Study Shows
Despite budget concerns, Filipinos continue to be largely bargain hunters, looking for best deals on items that would otherwise cost more during regular days, according to a study by consumer habit tracking firm Kantar Worldpanel Philippines, which covered Filipino buying behaviors for the last five years (2005 to 2010), it showed that the total urban Filipino households are comprised of those in the D and E socio-economic class, at 64 percent and 23 percent, respectively
Research showed that Filipinos tend to canvass more often in the last five years with 72 percent of those studied canvassing first before buying. This is an increase of 13 percent since 2005. Consumers who compared prices before making purchases slightly increased to 79 percent in 2010, up from 77 percent in 2005. It shows that a Filipino consumer does not just jump into one store and buy whatever they need. They go to different stores first and compare the prices of a product before deciding to buy it. Allowing them to have more choices and to weight the differences of the product from different stores that they want to buy.
Consumers want to buy things that are ready to eat when they buy it. They tend to avoid in buying things that needed a lot of effort especially when it comes to food and eating. They want convenience. The Kantar Worldpanel study revealed that in 2010, 78 percent of Filipinos preferred ready-to-eat food. They don’t want the hassle of waking up early and cooking meals just before they go to school or work. They prefer dining out in restaurants which food are already prepared for them, ready to eat. Also “Another 80 percent also preferred to spend as little time to cook and prepare food as possible.” And some won’t even cook and just go straight to eat outside.
Source:http://ph.news.yahoo.com/filipino-consumers-becoming-smart-buyers-study-shows-074805927.html
Author: By Alexander Villafania
CHAPTER III
Research Design and Methodology
This chapter describes the operational plan of work or strategy. A number of activities in the plan of work include the following operations: a) research design; b) population (sampling size and techniques); c) research instruments; d) data gathering procedures; e) statistical treatment of data.
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This chapter briefly discusses the research design to be utilized in the study, sources of data, instruments to be used and statistical tools that will be used in the analysis of data.
The descriptive research method, that the researchers will be using, will reveal the success factors of photo studio businesses.
First, the researcher will formulate a subject for the research. Second, identify the target people suited for the subject. Third, is identifying the location/place where to conduct the research. Next, prepares the materials that will be used for the research. Then after that is the execution of the research, and last would be the evaluation of the output of the research conducted.
RESEARCH DESIGN
The method that the researchers will be using in this study is descriptive research method. The descriptive research method will describe systematically a situation, problem, phenomenon, service or program, or provides information which is designed for the researchers to gather information about existing conditions needed in the chosen field of study. These methods will be supplemented with data source from public documents and secondary research materials as well as other available sources.
A. Instruments used in developing the Study
B. Justification of Methodology
CHAPTER IV
Presentation, Analysis and Interpretation of Data
This chapter presents the presentation of data, its analysis and its interpretation of data, it dealt primarily on the preferred lunch meal of Our Lady of Fatima Students at 3rd Floor Restaurant.
CHAPTER V Summary, Conclusion and Recommendations
This chapter presents the summary of the findings, its conclusions and recommendation offered by the researchers.
A. Summary
B. Conclusion
C. Recommendations
THE MOST PREFFERED MEAL OFFERED TO UNIVERSITY STUDENTS
Company:
COMPANY NAME HERE
Proponents:
NAME1
NAME2
NAME3
Table of Contents
CHAPTER 1: The Problem and its Background
A. Introduction
B. Background of the Study
C. Theoretical Framework
D. Conceptual Framework
E. Research Paradigm
F. Statement of the Problem
G. Significance of the Study
H. Scope and Delimitation of the Study
I. Definition of Terms
CHAPTER 2: Review of Related Literature
A. Foreign Literature
B. Local Literature
C. Foreign Studies
D. Local Studies
CHAPTER 3: Research design and Methodology
A. Instruments used in developing the Study
B. Justification of Methodology
CHAPTER 4: Presentation, Analysis and Interpretation of Data
CHAPTER 5: Summary, Conclusion and Recommendations
A. Summary
B. Conclusion
C. Recommendations
CHAPTER I
The Problem and its Background
Introduction
If breakfast is the most important meal of the day, lunch runs a close second. For many people, by about 11 am stomachs start growling, focus starts to wane, and the thought of food pervades our mind.
Food is an important source of energy and lunch raises your blood sugar levels in the middle of the day, making you more efficient and able to focus for the rest of the day. If you're feeling sluggish, eating even a small lunch can renew your energy and help you feel refreshed and ready to take on the next few hours of work. Eating any type of meal for lunch can help keep your metabolism active and your body healthy, but some foods pack more of a nutritional punch than others. Dr. Kurt Hong, the Center for Human Nutrition director of Huntington Medical Foundation, recommends combining complex carbohydrates with lean protein to form a concentrated, long-lasting source of energy
Lunch, an abbreviation of luncheon, is a midday meal of varying size depending on the culture. The origin of the words lunch and luncheon relate to a small meal originally eaten at any time of the day or night, but during the 20th century gradually focused toward a small or mid-sized meal eaten at midday. The abbreviation "lunch", in use from 1823 is taken from the more formal "luncheon" which the Oxford English Dictionary (OED) reports from 1580 as describing a meal that was inserted between more substantial meals.
The lunch meal slowly became 'institutionalised' in England when workers with long and fixed hour jobs at the factory were eventually officially given an hour off of work as a lunch-break, to give them strength for the afternoon shift. Stalls and later chop houses near the factories began to provide mass-produced food for the working class and the meal soon became an established part of the daily routine, remaining so to this day.
Background of the Study
A good lunch benefits a student by giving him the energy to remain alert during class time. This is true whether the student is in elementary school, high school or college. As long as the student avoids a heavy midday meal, which can cause lethargy and sleepiness, a healthy lunch helps maintain peak academic performance. Make lunch even more beneficial by choosing foods based on their nutritional benefits.
In addition to the immediate relief of a growling stomach, lunch contributes to a solid foundation of good nutrition on a continuing basis. A healthy lunch should provide a student with enough calories to keep her going throughout the day no matter what her activity level. The calories should come from nutritious foods that are low-calorie and low-fat.
In a world where everything is happening at a faster and faster pace, we all need to take time out occasionally to clear the mind. A lunch break is a great way to improve productivity.
Third Floor Restaurant and Catering Services, a rising restaurant and catering service, started by GMAGGS Corp., a casual dining restaurant which is located at Hollywood Terraces, KM23, Sumulong Highway, Blue Mountain, Brgy Sta. Cruz, Antipolo City. Their main target market at the start were the tenants of the buildg mainly catered to the needs of students of a nearby school, the “Our Lady of Fatima University”. They officially opened On June 2010 and started their catering services a few months later. The owners were Sheryll Casaol, Shona Gaye Casaol, Shermaine Casaol, Sheila Marie Palma, and Gregory Palma.
They started with six employees with a capacity for 70 customers. The menu which Third Floor still uses was the original menu they have used ever since. After a months, they added 5 more to their staff to accommodate the needs of their growing customers.
They eventually changed their style for casual dining to cafeteria style to adapt to the needs of their growing target market. Their menu were mostly composed of food that students prefer and were easy to serve. Their current operations manager is Adelfa Limpiado and they have seven employees that serves an average of 150 students a day.
Conceptual Framework
The price, quickness of service, and atmosphere of a restaurant are them factors customer consider in choosing the restaurant. In addition, a person usually assesses the quality of both the food and service. Certain groups of people are more likely to consider one factor more important than another, but in general, most people take into account all of these factors and more.
Price is a major deciding factor in customer satisfaction. If the food is mediocre but expensive, customer dissatisfaction rises, while if the food is relatively cheap but of high quality, satisfaction increases. This is fairly simple and is also true for the quality of service, general atmosphere of the business, and quickness of service. In general, full-service restaurants are expected to have better food and service than a quick-service restaurant. If the restaurant fails to significantly rise above cheaper alternatives, customers become less satisfied with their purchases and experiences.
In general, young adults are concerned about the overall convenience of a restaurant. Many are happiest with businesses that can provide quick service. For example, fast food would appeal to this group more than a five-course meal that takes place over two hours. Of course, the appeal of a quick-service restaurant is not limited to young people. In addition, while such restaurants appeal to many people, they usually have lower satisfaction rates than full-service restaurants because of factors other than convenience.
Research Paradigm
The first frame is the Input which shows the variables needed to determine the most preferred lunch of students. It consists of the customers which usually are the students of Our lady of Fatima University.
The second frame is the Process which shows the steps done to attain the set objectives. It includes the formulation of the problem, respondents and locale selection, distribution and retrieval of survey questionnaires, and tabulation of the survey forms.
The third frame is the Output which shows the outcome of the research study
A.
B. Research Paradigm
C.
D. INPUT PROCESS
E.
F.
Statement of the Problem
This study will investigate for the most preferred Lunch of students that are eating in Third Floor Restaurant. It will seek answers to the following questions:
1. How often do they visit 3rd Floor restaurant?
2. What is their favorite dish for lunch?
3. What are the reasons why they patronize their restaurant?
4. What are the problem that they encounter in eating in their restaurant
5. Is there a significant difference among the opinion of the respondents when grouped according to gender?
6. Is there a significant difference among the opinion of the respondents when grouped according to year level?
Hypothesis
Null
There is no significant difference among the opinion of the respondents when grouped according to gender.
There is no significant difference among the opinion of the respondents when grouped according to year level.
Alternative
There is no significant difference among the opinion of the respondents when grouped according to gender.
There is no significant difference among the opinion of the respondents when grouped according to year level.
Scope and Delimitation of the Study
This study is limited the students of Our Lady f Fatima University that are eating in Third Floor Restaurant at Hollywood Terraces, KM23, Sumulong Highway, Blue Mountain, Brgy Sta. Cruz, Antipolo City.
This study does not cover any other students from other schools or other dinners that doesn’t study in the said school. Respondents of the study are the Our Lady of Fatima students. It will cover the period from February-March 2014.
Significance of the Study
This study is significant and beneficial to various groups of people such as the following:
Restaurant Owners / Managers
The study will give them knowledge & actual basis what meal during lunch is sellable to the students. Lunch time deserves a serious interest as it was the most peak hour of operation in which Company generates income mostly.
Restaurant Staffs / Crews
This study will make them aware in related to the importance of lunch meal for the students and so areas to improve in serving customers / students.
Customers
This study will help the costumers to understand the importance of having lunch and what factors they consider in eating lunch. It will also enables them to evaluate or asses the problems encountered while eating at 3rd floor restaurant.
Nutritionist
This study will help them more to analyze and study the relevant food choices of students in regards to eating lunch.
Academe
This study may serve as an act, process or experience of gaining knowledge or skills.as a student. Furthermore, it will also help the students enhance their skill in doing a research as it this serve as their pattern for conducting a research.
Future Entrepreneurs. The findings of the study will help them specially those who have interest in putting food business / restaurant at nearby schools and to what meal is sellable to students.
Researchers. Through this study, they will have an effective way of show casing what they have learned and come up with an output, in the form of making a research study that would be of benefit to others., this study will also enable the researcher to be more resourceful and studious in the field of this study.
Definition of Terms
For better understanding of the study, some terms are operationally defined:
Acids: Sourness is found naturally in many foods. Wines, vinegars and lemon juice are many of the common acids used in cooking. These are natural tenderizers and help break down foods by marinating.
Deep-fry: To cook food in hot fat or oil deep enough so that it is completely covered. The temperature of the fat is extremely important and can make the difference between success and failure. When the fat is not hot enough, the food absorbs fat and becomes greasy.
Dredge; To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately, while breaded foods, those dredged in flour, dipped in egg then dredged again in breading, can be prepared and held before cooking.
Éclair: A small oblong pastry that is filled with cream. Many eclairs are topped with five finger icing (3 T. powdered sugar and a few drops of water, melt over double boiler while stirring).
Espresso: A dark strong coffee that's made by forcing steam through a small amount of finely ground pressed special coffee beans. Served in a tiny espresso cup. The addition of heated cream or milk makes this a Cappuccino.
Fast food - According to the Oxford English Dictionary, the first documented use of "fast food" in reference to a restaurant came in 1951 in an article in a trade journal called "Fountain and Fast Food Service." Fast food seems to have been originally applied to restaurants and catering businesses that served "steam table" delicacies, as well as to convenience foods a busy housewife could quickly whip up. The history of fast food started as neighborhood restaurants opened by idealistic young people in the 1950s - Carl's Jr., McDonald's, Dominoes Pizza, etc.
Fry: To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference between frying and SAUTEING although sauteing is often thought of as being faster and using less fat.
Grill: To cook food on a grill over hot coals or other heat source. The intense heat creates a crust on the surface of the food which seals in the juices. The grill should be clean and must be heated before the food is laid on it. The food can also be basted and seasoned.
Infuse: To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.
Quench: To quickly place a heated object in cold water. This is usually done to either stop the cooking process or to separate the skin of an object from the meat. This process is sometimes referred to as "shocking."
Roast: To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender pieces of meat or poultry should be used for roasting. Food that is going to be roasted for a long time may be barded to prevent drying out.
Saute: To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added, otherwise the food will absorb oil and become soggy. Practice makes perfectly saute foods.
Seed:To remove the seeds from fruits and vegetables.
Shred: To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.
Simmer: To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface.
Sweat: To cook vegetables in fat over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking fat. If the pan is covered during cooking, the ingredients will keep a certain amount of their natural moisture. If the pan is not covered, the ingredients will remain relatively dry.
Whisk: To beat or whip ingredients together until smooth, using a kitchen tool called a whisk.
Yakitori: A Japanese term meaning "grilled."
CHAPTER II Review of Related Literature
This chapter presents the review of related literature and studies which is relevant to the present study.
Foreign Literature
Quick Service Restaurants Capitalize on the Top 2 Consumer Eating Trends
August 21, 2013
Quick service restaurants must continue to find ways to raise the bar and learn how to compete differently in order to keep up with a changing landscape and changing eating habits.
Some QSRs are facing these challenges head on and viewing it as an opportunity to stretch their wings and modify their concepts. By extending hours and introducing higher quality fare, QSRs hope to attract more consumers – especially during nontraditional dayparts.
Breakfast – The Most Important Meal of the Day
Although some are known for their breakfast offerings, over the past five years, QSRs have increased their share of breakfast by 8% and this segment accounted for nearly 60% of traffic growth for the U.S. restaurant industry.
Moving forward, the breakfast daypart is expected to grow 22.1% between now and 2017.
This means that the breakfast category presents a huge opportunity for QSRs to expand and meet customer demands.
While there is a tremendous amount of growth happening in this segment, it’s also a hard category to enter into—as many have seen. Breakfast routines are habitual and changing consumers’ morning routines can pose a significant challenge, which indicates the need for extremely effective marketing and a high quality product.
Snack Time – All the Time
Snacking is becoming part of consumers’ routine due to a range of influences and now accounts for 20% of all eating occasions with 53% of U.S. consumers snacking two or three times a day.
The snacking segment is forecasted to grow 23.8% from 2012 to 2016 and is expected to reach $22.9 billion in sales by 2016.
However, as QSRs try to grow within this segment, they will continue to battle convenience stores for market share during snacking occasions since consumers want a variety of options throughout the different dayparts and nontraditional meal times.
Using Customer Analytics to Overcome Daypart Obstacles
Before investing time, money and other resources into experimenting with extending hours and offerings into different dayparts, QSR operators need to strategically plan out these initiatives using customer analytics.
With customer analytics and time-stamped transactions, daypart models can be used to forecast performance for each store by daypart.
Daypart models can identify which daypart has the most potential, which in turn can drive real estate site location strategies. By profiling core customers by daypart, operators can understand how their customers and customers’ value change throughout the day making it possible to find the precise location that would favor more of a breakfast daypart or snacking dayparts – uncovering exactly where each concept is going to have the optimal performance within each segment, translating into a more profitable site location.From a marketing perspective, both the breakfast and snacking categories need to be reinforced with the proper marketing and promotions. Through the customer profiles, operators are able to identify where core customers are located and those who would respond favorably to targeted promotions. Furthermore, the customer profile can also enable QSR operators to understand the media preferences of their core customers – making media purchases and promotional efforts more cost effective.
The Bottom Line
For customer analytics this advanced, it’s essential to have customer records that are tied to transactions. However, for many QSR operators, it’s often an overwhelming challenge. Learn how Buxton and Visa work together to enhance your customer insights, making it possible to get the full benefit of these powerful customer analytic solutions.
Reference:
www.qsr.com
The geography of taste: how our food preferences are formed
There’s more to it than geography when it comes to choosing food and how our preferences are formed. While terrain, climate, flora, fauna and religion have influenced traditional cuisines, individual cultures also develop unique preferences and aversions within these confines. The anthropologist Jeremy MacClancy has observed that the hunter-gatherer tribes on Earth today – nomadic peoples who do not farm and can eat only what nature has to offer – are as finicky as the next person. The Mbuti pygmies in Angola understandably find the idea of feasting on leopards a bit gross, because leopards eat humans. And primates resemble people too much to be appetizing. Kalahari bushmen know about 100 desert plants to be edible, but only 14 varieties are considered desirable. They hunt giraffes, warthogs and antelope, but think ostrich tastes bad, and zebra meat is dismissed as smelly. Culinary peculiarities also exist among different ancient tribes who live side by side. In Kenya, the Misaim drinks plenty of cow's milk and blood, whereas the neighboring Akikuyu people are all about spuds and cereals.
Along with environmental and cultural factors affecting our food choices, there is evidence that genetic makeup influences how we experience taste. The basic tastes of sweet, sour, salty, bitter and umami are detected when chemicals that produce those tastes bind with certain receptors on our tongues. We all have different amounts of these various receptors, depending on our DNA, and research has shown that sensitivity to one particular bitter compound (which is easy to measure, and is a marker of overall taste sensitivity) varies wildly between different countries. In some parts of Asia, South America and Africa, as much as 85% of native populations are highly sensitive tasters. Ethnic Europeans sit at the lower end of the scale.
Most of our food loves and hates are learned. Fetuses and breastfed babies can taste what their mothers eat, and have been shown to develop early affinities to certain flavors in their mothers' diets. And when we start eating solids, our concept of acceptable foods evolves quickly. Over time, the way we perceive certain flavors is programmed according to how we usually consume them. In East Asia, vanilla doesn't make food taste sweeter because it is predominantly used in savory dishes. So cultural cuisines don't only differ in dominant ingredients (such as curry spices, parmesan cheese or chilies), they also have conflicting opinions of what goes with what. Traditional European gastronomy is all about pairing foods that share flavors, but a 2011 study found that Asian cooking does the opposite and avoids combining similar flavors. The researchers reached this conclusion after identifying the flavor compounds in 381 ingredients that are used internationally, and then studied 56,498 recipes containing them.
Multinational companies alter their products for each market. Take fast food. In China, KFC's headline product is a chicken burger, and both McDonald's and KFC have much more visible salad content in recognition of the three food groups necessary in every meal: grains, protein and vegetables. And rice remains more common than fries.Even Nescafé gets regional adjustments. "In the UK," says Lukehurst, "Gold Blend has a very low content of robusta and is very smooth and rich in flavor, while in the Philippines Nescafé have much greater robusta content and a stronger, fuller bodied taste. The degree of roasting and the way that the coffee is processed will be adjusted, too."
Source:http://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/03/geography-taste-how-food-preferences-formed.
Can School Lunch Be Saved?
Lunch Lessons: Changing the Way We Feed Our Children (William Morrow, 2007)
What kids eat at school can influence their eating habits for a lifetime. Here’s how a growing movement is working hard to create healthier school-lunch programs across the country.
Our youngest generation is facing a health crisis. Thirty-five percent of U.S. kids are overweight or obese, according to the Yale Rudd Center for Food Policy & Obesity. The Centers for Disease Control and Prevention (CDC) predicts that as many as one in three Americans will suffer from type 2 diabetes by 2050. And in 2005, for the first time in U.S. history, the CDC reported that children born today have shorter life expectancies than their parents.
Such statistics have motivated concerned citizens to take action on child nutrition, and many have found hope in a surprising place: the much derided school lunchroom. “Fixing school meals is grassroots democracy in action,” says New York University nutrition professor Marion Nestle, PhD, a noted expert on food politics. “These are places where one person can make a huge difference in what kids eat.”
Because school meals account for roughly half the calories many kids consume each day, Nestle and other activists, including First Lady Michelle Obama, have singled out lunchrooms for special attention. One is hard-pressed to find fresh fruits and vegetables among the pizza and chicken nuggets in the average cafeteria, which means a majority of those calories comes from the processed foods that expert’s link to obesity. “This is an extraordinary responsibility,” Obama noted in her 2010 speech to the School Nutrition Association. “But it’s also an opportunity.”
Substandard menus have been the norm in public schools since the National School Lunch Act was signed into law in 1946. The government wanted to put surplus commodity crops from its farm subsidy program to good use, and what better use than to feed hungry children? Today most children are getting plenty of calories; what they’re lacking is actual nutrition. Yet government subsidies for commodity crops continue, and those corn and soybeans still become the processed fare on most school menus. To make matters worse, state budget crises have pressured school food-service directors to cut costs by selling à la carte items from fast-food chains.
While some researchers are skeptical about the link between unhealthy school lunches and childhood obesity — a recent Penn State University study downplayed the connection — a growing number of food activists, restaurant owners, chefs, nutritionists and public-health experts are committed to improving school food. “We are seeing a healthcare crisis,” says Ann Cooper, chef, school-food advocate and coauthor of ). “To suggest that having unhealthy foods available to kids for six-plus hours a day has no impact on what they eat and their health just makes no sense.”
Reference
Lunch Lessons: Changing the Way We Feed Our Children (William Morrow, 2007)
Local Literature
Smart, curious, and still thrifty: The young Filipino diner
Filipinos are becoming more adventurous when it comes to dining out. They are now more open to eating outside of their houses and discovering food that suite their liking. When choosing a restaurant, aside from the food, they are also beginning to take into consideration the ambiance and look of the restaurant they are dining in.
Filipinos nowadays find it easier to eat outside rather than bringing their own home-cooked meal. It is more convenient for them and still they can enjoy the taste of a home cooked meal from most of the restaurants. Zomato Philippines CEO Katrina Clasara says "On a regular day I think it's easier for people to go out and eat and the closest to home would be Filipino cuisine,"
What hasn't changed, for Filipino diners, is the desire to get value for money. She says "The average Filipino diner always looks for good value for money," They want to eat good food. Some even consider expensive food but if they think the food they’ve just eaten is not good enough for the money they paid for, they won’t order it again or worse won’t go back to the same restaurant. She added "They feel that they're entitled to it, they think 'Otherwise I'll just eat at home, I mean if I can just cook it myself”
Source:http://www.gmanetwork.com/news/story/325261/lifestyle/food/smart-curious-and-still-thrifty-the-young-filipino-diner
Author: By CARMELA G. LAPEÑA, GMA News
Philippine Restaurants
Dine in our famous Philippine restaurants where special recipes are cooked and served with pleasure in an ambiance that you and your family will truly enjoy.
Our country’s enterprising food experts do not only consider satisfying the cravings of local people, for both simple and delicate tastes, but also of foreign visitors and expatriates.
Various Cuisines
Popular Philippine restaurants range serving from variety of Filipino food treats to American, Japanese, Mexican, Italian, Chinese, Korean and Spanish cuisines. Most of our talented chefs can handle cooking foreign recipes. Their cooking prowess is enhanced through further studies abroad.
Filipino Chefs
Filipinos’ creativity, adaptability and their excellent culinary skills are also recognized in other countries. Cris Pasia Comerford is the White House chef since 2005. She started as the executive chef since President Bush until the first family of President Barack Obama.
TV’s Top Chef for season 9 is Filipino-American Paul Qui. Another Filipino chef, Melissa Sison, received US Presidential Medallion in Florida in July, 2012. There are other Filipino chefs who have shown exceptional talents who hold top positions in foreign restaurants.
Philippine Restaurants Owned by Popular Chefs
Some of our talented chefs possessing entrepreneurial abilities have ventured into food business. Their restaurants are making loyal patrons because of their passion in cooking. Bistro Filipino is managed by the famous Chef Rolando Laudico. It applies modern approaches to Filipino cooking. Chef Fernando owns ARACAMA Filipino Cuisine. It takes Visayan cooking to the highest level.
Bistro Filipino food and menu
Café Ysabel is owned by Chef Gene Gonzalez. It has maintained its outstanding cuisine and service standards for 30 years. Chef Tonyboy Escalante has created a superb weekend dining haven in Tagaytay for Manila patrons. Larry J. Cruz from the land of good cooks, Pampanga, manages his own LJC Group of restaurants-Abe, Café Adriatico, Fely J’s, Bistro Remedios, Lorenzo’s Way and Café Havana, serving authentic Filipino and Spanish-Mediterranean special recipes and catering to bar enthusiasts.
Chef Myke “Tatung” Sarthou has exhibited his culinary expertise by putting up Tatung’s Garden Café. He prepares Filipino cuisine with modern twist. Adarna Food and Culture, owned by young Chef Giney Villar also serves Filipino foods.
Old Philippine Restaurants
We have Philippine restaurants which have operated for many years bequeathing special recipes to the owners’ children. The New Toho Food Center was once the Toho Antigua Panciteria in 1880’s with lumpiang shanghai and pancit canton as its most ordered items. Ma Mon Luk Restaurant offers Chinese foods since 1920. Aristocrat Restaurant of the Reyes Family has begun humbly in 1936. It has established its name over time and has even processed food for local and foreign markets.
Max’s Restaurant, which started in 1945, is known for its fried chicken servings. It also offers other Filipino cuisine. Ownership of Max’s Restaurant is available in other cities and provinces through franchise. Savory Restaurant, established in 1950 by Ting Brothers, is another food business specializing in chicken.
Most of these restaurants though are located in Manila and surrounding areas. But fine dining and foreign cuisines are available in other parts of the country. Boracay Island has many food operators serving local food, Italian, Mexican, American, Chinese and other Asian servings. They wish to offer variety of foods for local and foreign tourists for a memorable and satisfying stay in the place.
Favorite Food Chain Option
You can as well order your favorite food in fine restaurants in other cities of the country such as Cebu, Cagayan de Oro, Dumaguete, Zamboanga and Davao among others. Popular food chains such as Jollibee, MacDonald’s, Chowking, Mang Inasal, Tokyo Tokyo, Kentucky Fried Chicken, Pizza Hut and Goldilocks are favorite options.
Reference:
www.filipino-heritage.com
Foreign Studies
These Days, School Lunch Hours Are More Like 15 Minutes
It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.
In theory, anyway, Oakland High is a "closed campus." That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.
The study of school lunch hour in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.
And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.
Oakland High is hardly alone. In a wide-ranging new poll by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.
Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.
But eating more healthful foods can take more time, LeBarre says. "It's going to take longer to eat a salad than it will to eat french fries."
At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the School Nutrition Association, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.
"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test," she says. "You've got two important and competing priorities there."
Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.
"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines," she says.
Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.
Nicola Edwards of California Food Policy Advocates says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.
"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school," Edwards says. "Part of helping people is really making them understand the importance of eating and taking the time to eat. "
Reference:
By: ERIC WESTERVELT http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes Local Studies
The Importance of Eating Lunch to a Student by Mark Santos Estrella Blogpost
Did you know that good lunch benefits a student by giving him the energy to remain alert during class time? This is true whether the student is in elementary school, high school or college. As long as the student avoids a heavy midday meal, which can cause lethargy and sleepiness, a healthy lunch helps maintain peak academic performance. Make lunch even more beneficial by choosing foods based on their nutritional benefits.
Negative Effects of Skipping Lunch
Many studies have confirmed that students who are hungry because they have skipped lunch are distracted in the classroom. In addition, studies have shown that malnutrition from habitual under eating can interfere with normal physical and mental development. A proper lunch is considered to ensure that each student from kindergarten through grade 12 has the opportunity to eat a nourishing lunch.
Benefits of Eating Lunch
In addition to the immediate relief of a growling stomach, lunch contributes to a solid foundation of good nutrition on a continuing basis. A healthy lunch should provide a student with enough calories to keep her going throughout the day no matter what her activity level. The calories should come from nutritious foods that are low-calorie and low-fat.
Parental Influence
With the importance of lunch for a student in mind, parents can help their children make healthy choices about the foods they eat. Stress the importance of a healthy overall diet, going over the school lunch menu for the week and pointing out which selections would be healthiest. Educate your children about good general nutrition habits. Parents who pack or supervise the packing of a child's lunch have even greater control over what their child is eating. http://everydaylife.globalpost.com/importance-eating-lunch-student-23926.html “Development of Recipe Book Utilizing Selected Philippine Indigenous Vegetables”
Background: A downward trend on vegetable consumption among Filipinos was noted from 1978-2008 based on the results of the National Nutrition Survey (NNS) conducted by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST). Low intake of vegetables may possibly contribute to low levels of vitamins and minerals resulting to micronutrient malnutrition especially among vulnerable groups. Apart from the commonly consumed vegetables are vegetables native to or originating from a particular region known as Indigenous Vegetables (IVs). These vegetables grow abundantly in rural areas and not everybody is aware of their value as food. Objective: To develop a recipe book on indigenous vegetables that is easy to prepare and can be used by mothers, health workers and menu planners that will help improve health and nutritional well-being of Filipinos.
Methods: The following activities were done: review of literature to determine indigenous vegetables to include and search for recipes where IVs may be incorporated; conduct of one Focus Group Discussion (FGD) among 10 FNRI employees to elicit perceptions, opinions, beliefs and attitudes about IVs and manner of preparing them; standardization of recipes and evaluation of sensory attributes using the 9-point hedonic rating scale to determine acceptability among DOST in-house panelists; determination of mean and frequency distribution scores of sensory evaluation results; estimation of energy and nutrient content per serving portion using FCT + Menu Eval Software (v2002); finalization and photo-documentation of recipes. Preparation of prototype recipe book was carried out. Results: A total of 30 acceptable recipes were featured. Overall liking for recipes were like very much (50%), like moderately (24%), and like extremely (21%). Vegetables highlighted were alugbati, alukon, katuray, kulitis, kadyos, kalabasa, labanos, labong, malunggay, mustasa, pako, patola, pipino, saluyot, sayote, sigarilyas, sitaw, talinum, talong and upo. The recipes were categorized into soup, salad, side dish, viand, and dessert. The recipe book also featured messages from DOST secretary and FNRI Director, short write-up on IVs and their nutrient composition, and a glossary of cooking terms. The output is a 50-page recipe book with standee in full color.
Conclusion and Recommendation: Indigenous vegetables when introduced and prepared into different dishes are found acceptable to panelists. The recipe book may serve as a useful tool to promote consumption of indigenous vegetables through preparation of recipes for the household and will provide variety to the usual diet which is seldom eaten by younger age groups. The dissemination and promotion of the book may help increase awareness on the importance and value of underutilized vegetables in different regions. It is recommended to develop a system for dissemination of recipe book to reach wider users and make it available and downloadable from FNRI website.
-http://www.fnri.dost.gov.ph/
Filipino consumers are becoming 'smart' buyers, Study Shows
Despite budget concerns, Filipinos continue to be largely bargain hunters, looking for best deals on items that would otherwise cost more during regular days, according to a study by consumer habit tracking firm Kantar Worldpanel Philippines, which covered Filipino buying behaviors for the last five years (2005 to 2010), it showed that the total urban Filipino households are comprised of those in the D and E socio-economic class, at 64 percent and 23 percent, respectively
Research showed that Filipinos tend to canvass more often in the last five years with 72 percent of those studied canvassing first before buying. This is an increase of 13 percent since 2005. Consumers who compared prices before making purchases slightly increased to 79 percent in 2010, up from 77 percent in 2005. It shows that a Filipino consumer does not just jump into one store and buy whatever they need. They go to different stores first and compare the prices of a product before deciding to buy it. Allowing them to have more choices and to weight the differences of the product from different stores that they want to buy.
Consumers want to buy things that are ready to eat when they buy it. They tend to avoid in buying things that needed a lot of effort especially when it comes to food and eating. They want convenience. The Kantar Worldpanel study revealed that in 2010, 78 percent of Filipinos preferred ready-to-eat food. They don’t want the hassle of waking up early and cooking meals just before they go to school or work. They prefer dining out in restaurants which food are already prepared for them, ready to eat. Also “Another 80 percent also preferred to spend as little time to cook and prepare food as possible.” And some won’t even cook and just go straight to eat outside.
Source:http://ph.news.yahoo.com/filipino-consumers-becoming-smart-buyers-study-shows-074805927.html
Author: By Alexander Villafania
CHAPTER III
Research Design and Methodology
This chapter describes the operational plan of work or strategy. A number of activities in the plan of work include the following operations: a) research design; b) population (sampling size and techniques); c) research instruments; d) data gathering procedures; e) statistical treatment of data.
---
This chapter briefly discusses the research design to be utilized in the study, sources of data, instruments to be used and statistical tools that will be used in the analysis of data.
The descriptive research method, that the researchers will be using, will reveal the success factors of photo studio businesses.
First, the researcher will formulate a subject for the research. Second, identify the target people suited for the subject. Third, is identifying the location/place where to conduct the research. Next, prepares the materials that will be used for the research. Then after that is the execution of the research, and last would be the evaluation of the output of the research conducted.
RESEARCH DESIGN
The method that the researchers will be using in this study is descriptive research method. The descriptive research method will describe systematically a situation, problem, phenomenon, service or program, or provides information which is designed for the researchers to gather information about existing conditions needed in the chosen field of study. These methods will be supplemented with data source from public documents and secondary research materials as well as other available sources.
A. Instruments used in developing the Study
B. Justification of Methodology
CHAPTER IV
Presentation, Analysis and Interpretation of Data
This chapter presents the presentation of data, its analysis and its interpretation of data, it dealt primarily on the preferred lunch meal of Our Lady of Fatima Students at 3rd Floor Restaurant.
CHAPTER V Summary, Conclusion and Recommendations
This chapter presents the summary of the findings, its conclusions and recommendation offered by the researchers.
A. Summary
B. Conclusion
C. Recommendations
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