LEVEL OF AWARENESS AMONG RESIDENTS OF BARANGAY

PULVORISTA STREET BINAKAYAN KAWIT CAVITE ON

POSSIBLE HEALTH HAZARDS OF STREET FOOD

CONSUMPTION: BASIS FOR A COMMUNITY

ORIENTATION PROGRAM

An Undergraduate Thesis Presented to the

faculty of the College Department

ISHRM School System - Habay, Bacoor, Cavite

In Partial Fulfillment

of the Course Requirements for the Degree Bachelor of

Science in Culinary Management

Bernabe, Pame Andrew

Famatigan, John Dave

Jamen, Eric

Patalinghug, John Michael

Tesorero, Veahlou

MAY 2024
 ii

ABSTRACT

Title : LEVEL OF AWARENESS AMONG

RESIDENTS OF BARANGAY

PULVORISTA STREET BINAKAYAN

KAWIT CAVITE ON POSSIBLE

HEALTH HAZARDS OF STREET FOOD

CONSUMPTION: BASIS FOR A

COMMUNITY ORIENTATION

PROGRAM

Author : PAME ANDREW G. BERNABE, JOHN DAVE B.

FAMATIGAN, ERIC B. JAMEN, JOHN MICHAEL

V. PATALINGHUG, VEAHLOU S. TESORERO

Degree : Bachelor of Science in Culinary Management

Date of Completion : May 2024

This study has investigated on Level of Awareness among Residents of

Barangay Pulvorista Street Binakayan Kawit Cavite on Street Food

Consumption: Basis for a Community Orientation Program.

Specifically, it sought answers to the following questions:

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1. What is the demographic profile of the respondents in terms of the

following:

1.1 Gender;

1.2 Age;

1.3 Family Monthly Income;

1.4 Job Classification; and

1.5 Frequency of Street Food Purchase?

2. What are the results of the analysis on Level of Awareness among Residents of

Barangay Pulvorista Street Binakayan Kawit Cavite on Street Food

Consumption: Basis for a Community Orientation Program in terms of:

2.1 Perceived Susceptibility;

2.2 Perceived Severity;

2.3 Perceived Barriers; and

2.4 Cues to Action?

3. Is there a significant relationship between the assessments of the respondents

regarding to the Resident’s Level Of Awareness On Street Food Consumption

and their demographic profile?

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4. Is there a significant difference in the assessments of the respondents

with regards to the Resident’s Level Of Awareness On Street Food

Consumption when grouped according to their demographic profile?

5. Based on the findings, what could be used for a Community Orientation

Program?

This study utilized the Mixed-Method research design, which

combines quantitative and qualitative research approaches. According to

McCombes (2019), Descriptive research aims to accurately and

systematically describe a population, situation or phenomenon. In this study,

we examined the Level of Awareness among Resident’s of Barangay

Pulvorista Street Binakayan Kawit Cavite on Street Food Consumption.

Findings

The analysis of the respondents' demographic profile and their level

of awareness on street food consumption yielded several key findings.

The demographic composition of the respondents was as follows:

55% male and 45% female. In terms of age, 39% were 11-20 years old,

34% were 21-30 years old, 13% were 31-40 years old, and 14% were 41

years old and above. For family monthly income, 43% had a monthly

income below 10,000, 47% had an income between 10,000-20,000, 9%

had an income between 30,000-40,000, and 1% had an income of 41,000

and above. In terms of job classification, 54% were students, 3%

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were fishermen, 4% were carpenters, 6% were employed in private

companies, 17% were housewives, 7% were drivers, 4% were government

employees, and 5% were in other occupations such as dentist, foreman,

event manager, and nurse.

Regarding awareness levels, residents showed a generally positive

awareness of the risks and safety measures associated with street food

consumption. For example, respondents strongly agreed (weighted mean =

3.33, p < 0.05) that consuming street food is a risk to them. They also

strongly agreed (weighted mean = 3.38, p < 0.05) that food handlers should

wear disposable hand gloves, apron, hairnet, and face mask for better food

safety.

The analysis found no significant correlation between awareness

levels and demographic factors such as sex, age, family monthly income, job

classification, and frequency of street food purchase (p > 0.05 for all

variables). This suggests that awareness on street food consumption is

consistent across different demographic groups.

However, there was a significant difference in awareness levels based

on the frequency of street food purchase (p = 0.004), with individuals who

purchase street food more frequently showing different awareness levels

compared to those who purchase it less frequently.

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In summary, the findings suggest that while awareness on street food

consumption is generally positive among residents, there are areas where

targeted interventions may be needed to improve awareness, particularly

among those who purchase street food more frequently. Overall, the results

provide valuable insights for policymakers and public health officials seeking

to promote food safety and reduce health risks associated with street food

consumption.
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Conclusions

Based on the findings, the following conclusions were drawn:

1. The demographic profile of the respondents revealed a diverse

sample, with 55% male and 45% female participants. The age

distribution was spread, with 39% aged 11-20, 34% aged 21-30,

13% aged 31-40, and 14% aged 41 and above. In terms of family

monthly income, 43% had a monthly income below 10,000, 47%

between 10,000-20,000, 9% between 30,000-40,000, and 1% had

an income of 41,000 and above. Job classification varied, with 54%

students, 17% housewives, and smaller percentages in other

occupations such as fishermen, carpenters, and government

employees. The frequency of street food purchase was also diverse,

with 19% purchasing daily, 35% 1-4 times a week, 26% almost

daily, and 20% 1-3 times a month.

2. The analysis of residents' awareness on street food consumption

showed positive results. Residents perceived street food

consumption as a risk to their health (3.33 weighted mean) and

agreed on the importance of hygiene practices among street food

vendors (3.38 weighted mean). They also perceived the potential

health risks and side effects of consuming street food as severe

(2.96-3.24 weighted mean) and agreed on the severity of foodborne

illnesses from street food (2.73-3.16 weighted mean).

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3. The study found no significant relationship between residents' assessments of

awareness on street food consumption and their demographic profile. This suggests

that factors such as gender, age, income, job classification, and frequency of street

food purchase do not influence residents' awareness levels.

4. Similarly, there was no significant difference in residents' assessments of awareness

on street food consumption when grouped according to their demographic profile.

This indicates that differences in gender, age, income, job classification, or

frequency of street food purchase do not lead to varying levels of awareness among

residents.

This study provides valuable insights into residents' awareness on street food

consumption. Despite diverse demographic profiles, residents generally show positive

awareness of the risks associated with street food and the importance of hygiene practices.

The findings suggest that awareness campaigns should target the general population

rather than specific demographic groups to improve overall awareness and promote food

safety.
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Recommendations

Based on the conclusion the researchers recommend the

following:

It is recommended to conduct targeted awareness campaigns on

street food safety and hygiene practices. These campaigns should focus

on educating the general population, including both frequent and infrequent

street food purchasers, about the potential risks associated with street food

consumption and the importance of proper hygiene practices among food

handlers. Collaborating with local health authorities, community leaders,

and street food vendors can help in disseminating accurate information and

promoting safe street food practices.

Given the positive awareness levels among residents, it is

recommended to implement regular monitoring and enforcement of food

safety regulations in street food vending areas. This can include ensuring

that food handlers adhere to proper hygiene practices, such as wearing

disposable gloves, aprons, hairnets, and face masks. Additionally, regular

inspection of street food vending areas and equipment maintenance can

help mitigate potential health risks associated with street food

consumption.
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To address the perceived barriers to choosing healthier food

options over street food, efforts should be made to increase the

accessibility and affordability of healthier food choices. This can include

promoting local markets and vendors that offer fresh and healthy

alternatives to street food, as well as providing educational programs on

nutrition and healthy eating habits.

Since there was no significant difference in awareness levels based

on demographic factors, it is recommended to continue implementing

holistic approaches to promoting food safety and hygiene. This can include

community-wide campaigns, school-based education programs, and

collaboration with local health authorities to ensure consistent messaging

and practices across different demographic groups.

 xi

APPROVAL SHEET

This undergraduate thesis entitled the LEVEL OF AWARENESS

AMONG RESIDENTS OF BARANGAY PULVORISTA STREET
BINAKAYAN KAWIT CAVITE ON STREET FOOD CONSUMPTION:
BASIS FOR A COMMUNITY ORIENTATION PROGRAM , prepared and
submitted by, PAME ANDREW G. BERNABE, JOHN DAVE B. FAMATIGAN,
ERIC B. JAMEN, JOHN MICHAEL V. PATALINGHUG, VEAHLOU S.
TESORERO in partial fulfillment of the requirements for the degree of Bachelor of
Science in Culinary Management, has been examined and is recommended for
acceptance and approval for final defense.
FERDINAND T. CALLUENG, Ph.D.
Adviser

THESIS REVIEW PANEL

Approved by the committee on Oral Examination with a grade of .

ALDRICH K. FERNANDEZ, MBA MARIA ELENA G. JACINTO, M.A.Ed

Member Member

EMERSON L. AGUSTIN, MBA JAMIE S. ABAD, Ph.D.

Member Member

MARGARETH A. FERNANDEZ, MBA

Chairman

Accepted and approved in partial fulfillment of the requirements for the degree
of Bachelor of Science in Culinary Management.

MARGARETH A. FERNANDEZ, MBA

Dean of College
 xii

ACKNOWLEDGEMENT

The researchers’ deepest gratitude to the following people who

helped them for this study without their support and guidance it wouldn’t

have been possible.

The researchers appreciate Dr. Ferdinand T. Callueng for his

guidance and supervision which has provided a lot of resources needed in

completing researcher’s study.

All respondents are appreciated for their time, flexibility, and

willingness to participate in the researcher’s survey questionnaire.

The researchers would also want to thank esteemed panelists

Dean Margaret A. Fernandez, Jamie S. Abad, Maria Elena Jacinto,

Emerson L. Agustin, and Aldrich K. Fernandez for their insights and

recommendations for the study.

The researcher’s Parents were constantly encouraging us

throughout the process when we felt discouraged or became frustrated

because they knew how much this study went into this venture so that is

why we want to extend them thanks too.

Above all else the researchers want to thank God almighty because

he always had his hand on us during every step of this study to

completion.

The Authors,

Bernabe, Famatigan, Jamen, Patalinghug, Tesorero

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TABLE OF CONTENTS

Page

TITLE PAGE ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ i

ABSTRACT ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ii

APPROVAL SHEET ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ xi

ACKNOWLEDGEMENT ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ xii

TABLE OF CONTENTS ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ xiii

LIST OF TABLES ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ xv

LIST OF FIGURES ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ xvi

Chapter Page
1 THE PROBLEM AND ITS BACKGROUND
1
Introduction ▪ ▪ ▪ ▪ ▪. ▪ ▪ ▪ ▪

Background of the Study

▪ ▪ ▪ ▪ ▪ ▪ ▪ 2

Theoretical Framework ▪ ▪ ▪ ▪ ▪ ▪ ▪ 3

Conceptual Framework ▪ ▪ ▪ ▪ ▪ ▪ ▪ 5

Statement of the Problem ▪ Hypothesis of ▪ ▪ ▪ ▪ ▪ ▪ 6

the Study ▪ Scope and limitation ▪ ▪ ▪ ▪ ▪ ▪ ▪ 7

Significance of the Study ▪ Definition of ▪ ▪ ▪ ▪ ▪ ▪ 8

terms ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 8

▪ ▪. ▪. ▪. ▪. ▪ 9
 xiv

2. REVIEW OF RELATED LITERATURE AND STUDIES

Foreign Literature ▪ ▪ ▪ ▪. ▪ ▪. ▪ ▪ 10

Foreign Studies ▪ ▪ ▪ ▪ ▪ ▪ ▪. ▪ 14

Local Literature ▪ ▪ ▪ ▪ ▪. ▪ ▪ ▪ 18

Local Studies ▪ ▪ ▪. ▪ ▪. ▪ ▪ ▪ 23

3. METHODOLOGY

Research Method ▪ ▪ ▪ ▪ ▪ ▪ ▪ 30

Population and Sampling Design. ▪ ▪ ▪ ▪ ▪ 31

Respondents of the Study ▪ ▪ ▪ ▪ ▪ ▪ 32

Research Instrument/Survey Questionnaire ▪ ▪ ▪ 33

Validity ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 34

Reliability ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 34

Data Gathering Procedure ▪ ▪ ▪ ▪ ▪ ▪ 35

Statistical Tools ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 36

4. PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Problem No. 1 ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 37

Problem No. 2 ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 44

Problem No 3. ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 54

Problem No. 4 ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 57

Problem No. 5 ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 60
 xv

5 SUMMARY, FINDINGS. CONCLUSION AND RECOMMENDATIONS

Summary ▪ ▪ ▪ ▪ ▪ ▪ ▪ 62

Findings ▪ ▪ ▪ ▪ ▪ ▪ ▪ 64

Conclusions ▪ ▪ ▪ ▪ ▪ ▪ ▪ 66

Recommendations ▪ ▪ ▪ ▪ ▪ ▪ 68

▪ ▪ ▪ ▪ ▪ ▪ ▪ 70
REFERENCES

APPENDICES ▪ ▪ ▪ ▪ ▪ ▪ ▪ 74

Survey ▪ ▪ ▪ ▪ ▪ ▪ ▪ 75

Certificates ▪ ▪ ▪ ▪ ▪ ▪ ▪ 81

Curriculum Vitae ▪ ▪ ▪ ▪ ▪ ▪ 83

LIST OF TABLES
Tables
1 Gender ▪ ▪ ▪ ▪ ▪ ▪ ▪ 37

2 Age ▪▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 38

3 Family Monthly Income ▪ ▪ ▪ ▪ ▪ ▪ ▪ 40

4 Job Classification ▪ ▪ ▪ ▪ ▪ ▪ ▪▪ ▪ 41

5 Frequency of Street Food Purchase ▪ ▪ ▪ ▪ ▪ 42

6 Perceived Susceptibility ▪ ▪ ▪ ▪ ▪ ▪ ▪ 44

7 Perceived Severity ▪ ▪ ▪ ▪ ▪ ▪▪ ▪ 47
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8 Perceived Barriers ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 50

9 Cues to Action ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 52

10 Significant Relationship to Respondent’s Profile▪ ▪ ▪ ▪ 54

11 Significant Difference to Demographic Profile▪▪ ▪ ▪ 57

12 A Basis for a Community Orientation Program ▪ ▪ ▪ ▪ 60

▪ ▪ ▪ ▪ ▪ ▪

LIST OF FIGURES
Figures

1 Theoretical Framework▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 3

2 Conceptual Framework▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ 5
 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

For the bustling and hustling modern life of the average Filipino

citizen, the consumption of street food has become an integral part of

nearly day to day living. Ingredients bought for cheap, prepared quickly by

vendors, and prepared in large batches in an open street environment. This

results in a cheap food product either the result of frying or grilling,

depending on what the food stall, mobile food cart, improvised side car, or

table and grill or fryer by the road side is equipped to sell, some need no

cooking at all such as various cold sweet beverages. According to Rane

(2011), to the consumer, these foods are affordable, ready to eat, and

flavorful. They consume it where they buy it, on the go as they move to and

fro, or have it bagged in plastic to consume it at a later time. As the

individual consumer seek out these street foods for sustenance,

preference, comfort, or any other of myriad reasons, they risk various side

effects and continuous consumption puts them at risk of serious health

issues in the future.

This research, via questionnaire, seeks to ascertain and analyze the

residents of Barangay Pulvorista street Binakayan Kawit Cavite, aims

when purchasing and consuming street food and their awareness thereof

its potential effects on health, both immediate and potential from regular
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consumption and use it to create a basis for a community orientation program.

Background of the Study

Pulvorista is the Barangay in the Municipality of Kawit in the province of

Cavite. It is located at near POGO (the Island cove before). The street food vendor

Mrs. Ivyrose Valenzuela started during the pandemic. Her husband had no work so

they decided to sell street food (fishball, kikiam, kwek-kwek, siomai, and etc.) for

extra income then eventually the street food are became popular to the residents of

Barangay Pulvorista so the street food is still up until now. It is 4 years since the

street food started. The researchers chose the location of Barangay Pulvorista for

its high diversity population,

The profession of street food vendor is one any individual can get into. As

long as one has the time, money, and equipment for it they are able to prepare

street food. This attributes to the prevalence of street foods as citizens of low

socioeconomic status can start or get hired cooking and selling them with ease.

(Rane 2011)

These foods are able to be contaminated easily. Due to these foods

being cooked or prepared in open area environments near the streets,

sometimes near drains or piles of garbage, the raw ingredients can

become contaminated and can then be subsequently contaminated but the

vendor.(Rane 2011) Street foods usually have little to no nutritional value,

making regular consumption of it concerning for a citizen’s health. Thus,

 3

this research seeks to ascertain and analyze the consumers’ aims when purchasing

and consuming street food and their awareness thereof its potential effects on

health, both immediate and potential from regular consumption and use it to create

a basis for a community orientation program.

Theoretical Framework

The framework of this research is based on the Health Belief Model, otherwise

referred to as HBM. Adapting theory from behavioral sciences to health problems,

this model allows us to explore how and if a residents is aware of the side effects

of consuming street foods and how they act with this knowledge.

Health Belief Model explains that an individual’s health related behavior are

influenced by several factors or components. These being perceived susceptibility,

perceived severity, perceived barriers, and cues to action. (Becker, 1974;

Champion & Skinner, 2008; Rosenstock, 1974)

Perceived susceptibility is where the residents assess and perceive how

susceptible they are the experiencing negative side effects, the likelihood in which

they would accrue disease and health risks. Following suite, perceived severity is

where the residents assess and perceive how severe the health risks and side

effects. Perceived barriers are obstacles that may interfere with the resident taking

actions that may prevent or reduce side effects from street food.
 4

Cues to action are the external factors that push residents to avoid or

seek out street food.

Perceived
Susceptibility

Perceived
Demographic Severity Likelihood Of
Variables Perceived Behavior
Barriers
Cues to
Action

Figure 1. Theoretical Framework

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Conceptual Framework

INPUT PROCESS OUTPUT

I. Respondents
Demographic Profile
1.1 Gender
1.2 Age
1.3 Family Monthly
Income
1.4 Job Classification
1.5 Frequency of Street Analysis Of Level of
Food purchase Awareness among
Residents of
Barangay Pulvorista
II. Level of Awareness Street Binakayan
among Residents of Kawit Cavite On
Barangay Pulvorista Street Food
Street Binakayan Kawit Consumption
Cavite On Street Food
Consumption
2.1 Perceived
Susceptibility
2.2 Perceived Severity
2.3 Perceived Barriers
2.4 Cues To Action

Figure 2. Conceptual Framework

Figure 2 is a presentation of the research’s paradigm. This diagram shows

how the Resident’s Level Of Awareness On Street Food Consumption was assessed.

The input aims to determine the demographic variables of the respondents, their gender,

age, family monthly income, Job Classification and Frequency of street food Purchase.

The process aims to analyze the Residents’ Level Of Awareness On Street Food
 6

Consumption, followed by the output, which is a basis for a community orientation

program.

Statement of the Problem

This study has analyzed the Resident’s Level Of Awareness On Street

Food Consumption on Barangay Pulvorista a Basis for a Community

Orientation Program.

Specifically, it sought answers to the following questions:

1. What is the demographic profile of the respondents in terms of:

1.1 Gender;

1.2 Age;

1.3 Family Monthly Income;

1.4 Job Classification;

1.5 Frequency Of Street Food Purchase?

2. What is the results of the analysis on Residents’ Level Of Awareness On

Street Food Consumption in terms of:

2.1 Perceived Susceptibility;

2.2 Perceived Severity;

2.3 Perceived Barriers;

 7

elationship between the assessments of the

e Resident’s Level Of Awareness On Street

demographic profile?

erence in the assessments of the respondents

’s Level Of Awareness On Street Food

according to their demographic profile?

be proposed Community Orientation Program?

n of the study the following hypothesis were put

relationship between the assessment of the

the Level of awareness on street food

mographic profile.

difference between the assessment of the

the Level of awareness on street food

mographic profile.
 8

Scope and Limitations

This study involves a survey on a certain community that focused on the

assessment of Level of Awareness among residents of Barangay Pulvorista

Street Binakayan Kawit Cavite on Street Food Consumption

Significance of the Study

This study may be beneficial to the following:

Local Community. This study will help the local community based on

some awareness and being safety related to Street Food consumption.

Local community refers to residents and local community officials of

Barangay Pulvorista.

Customers. This study will give the customer awareness about

eating Street Food and knowledge about Street Food. Customers refer to

the individuals with the intent to purchase and consume Street Food.

Street Food vendors. The result of this study will guide Street Food

vendors to be more aware about the street food consumption. Street Food

vendors refer to individuals who sell a variety of Street Foods.

Local Government Unit. This study will provide the Local

Government Unit knowledge of the awareness of eating Street Food. Local

Government Unit refers to the Barangay Pulvorista officials.

 9

Present Researchers. This research will give them knowledge and

information that they may utilize in their own research study.

Future Researchers. This study may be beneficial to the future

researcher who will conduct similar or related studies about this topic.

Definition of Terms

The following are the terms that were operationally defined based on

observable characteristics of the words and how they are used in the study.

Street Foods. Ready to eat foods and beverages prepared and sold

by vendors.

Health Beliefs Model (HBM). A theoretical model that can be used to

guide health promotion and disease prevention programs.

Perceived Susceptibility. Belief about getting a disease or condition

on health.

Perceived Severity. Refers to the negative consequences an

individual associates with an event or outcome.

Perceived Barriers. Estimation of the level of challenge of social,

personal, environmental and economic obstacles.

Cues to Action. Arise from social influences, experiences or

underlying shifts in the possibilities of change.

 CHAPTER II

LITERATURE REVIEW

This chapter presents and discusses related literature taken from

books, journals, thesis, and electronic journals. This acts as a collection of

concepts gathered to comprehend the research thoroughly and a

synthesis at the end.

Foreign Literature

Street food vendors

According to WIEGO (2020), the daily grind of street vendors

comes with a host of obvious business challenges: sourcing and preparing

goods to sell; attracting a steady stream of customers; and generating

enough take-home pay to survive. It's a hustle, and one that these

roadside entrepreneurs know well. But the hustle only goes so far. Street

vendors already struggle to make enough to survive; the cost of accessing

toilets and clean water only adds to that burden. WASH services are

needed on a daily basis and often several times in a working day, which

means that these recurring fees can be endless.

Food Handlers’ understanding of Food Safety

The study conducted by Rifat et al. (2022), the results showed that

the food handlers' understanding of food safety yielded inconsistent

outcomes. Food safety knowledge levels of food handlers were reported in

eight research. Two of these studies reported very poor (Hassan et al.,
 11

2017; Jubayer et al., 2020), three studies reported poor (Al Banna et al.,

2021; Al Mamun et al., 2013; Siddiky et al., 2022), one study reported

average (Hashanuzzaman et al., 2020), one study reported satisfactory

(Tarannum, 2021), and one study reported very satisfactory (Hossen et al.,

2021) level of food safety knowledge among participants. According to Al

Mamun et al. (2013), 7.2% of food handlers had no knowledge of food

transmitted diseases, and 10.3% couldn't identify the etiology of food borne

infections. In contrast, Tarannum (2021) and Hossen et al. (2021) reported

that 78.77% and 72.5% of food handlers, respectively, had a good degree of

food safety awareness. As a result, they suggested that more high-quality

research concentrating on food handler education and practices are

needed. To ameliorate the situation, food workers, at least in some contexts

such as restaurants, might be required to complete food safety training and

get a food handling license. To turn knowledge into practices, the food

monitoring system, food safety awareness, and law enforcement could all

be reinforced.

Microbiological Safety to ready-to-eat Foods in Low and Middle

Income

According to Makinde et al. (2020), Ready-to-eat foods (RTEs) are

foods consumed without any further processing. They are widely consumed

as choice meals especially by school-aged children and the fast-paced

working class in most low- and middle-income countries (LMICs), where

they contribute substantially to the dietary intake.

 12

Depending on the type of processing and packaging material, RTEs could

be industrially or traditionally processed. Typically, RTE vendors are of low

literacy level, as such, they lack knowledge about good hygiene and food

handling practices. In addition, RTEs are often vended in outdoor

environments such that they are exposed to several contaminants of

microbial origin. Depending on the quantity and type of food contaminant,

consumption of contaminated RTEs may result in foodborne diseases and

several other adverse health effects in humans. This could constitute

major hurdles to growth and development in LMICs. Therefore, this review

focuses on providing comprehensive and recent occurrence and impact

data on the frequently encountered contaminants of microbial origin

published in LMICs within the last decade (2009 to 2018). We have also

suggested viable food safety solutions for preventing and controlling the

food contamination and promoting consumer health.

Importance of Food Safety

According to World Health Organization (2022), estimated 2.5

billion people eat street food worldwide every day. It provides a source of

inexpensive, convenient and in some cases nutritious meals, attractive

and varied foods for tourists and a source of income for a vast number of

people, particularly women. While street foods are appreciated for their

unique flavours and convenience, they are also often perceived to be a

major public health risk due to unsafe food handling.

 13

Lack of knowledge among street food vendors about the causes of

foodborne diseases is a major public health risk factor. Interventions at all

government levels are required to ensure that the standard of safety for

such foods is the best attainable in the local situation.

Street Food Hygiene Guide for Consumers

According to Collier (2018), We all get tempted by the smells and

sights of street food as we walk past. However, despite our temptations,

many of us are sceptical about whether it’s safe to eat. As long as certain

hygiene conditions are met, there’s no reason that street food isn’t safe

for consumption. When you examine a street food station for cleanliness,

you should look at the workstation, the utensils and crockery, and even

the server themselves. You can be subjective with this: if you think that

somewhere looks dirty and unhygienic, or that the vendor looks like they

don’t fully care for their personal hygiene, then you shouldn’t eat there.

There are temperatures that food must be cooked at and held at for it to

be safe. These temperatures must be adhered to across all food

establishments, from the most expensive of restaurants to street food

stalls. Incorrect cooking and holding temperatures are incredibly

dangerous and can put you at risk of many complications, such as food

poisoning. Raw and cooked foods need to be kept separately to avoid

risks of cross-contamination. Avoid the stall if you notice that items such

as raw chicken are kept alongside ready-to-eat foods. A clear benefit of

 14

street food is that you can often see the vendor cooking the food before

you. As a result, you can see whether they’ve cooked your food for long

enough and if they’ve adhered to safe handling procedures. When you’re

travelling there are certain places where you shouldn’t drink tap water,

such as in Africa, South America, and many places in Asia. In these

countries, you shouldn’t drink any water unless it’s bottled. Furthermore,

you should also not have ice in your drinks unless you see it taken from

a sealed, packaged bag. Because fruit and vegetables could be washed

in contaminated water, you should always peel your fruit and vegetables

and buy produce that has a peel-able skin, such as bananas.

FOREIGN STUDIES

Street Foods

According to Tacardon et al. (2023), street foods are any food with

(and without) drinks offered on the streets and sold to the general public.

Following the origin of the word, it is any food available on the streets

that is on sale. At present, there are a wide variety of street foods that

are sold all over the world. They can come from traditional local cuisine

or modern and familiar processed products. Different street foods may

range from sweet or savory foods to snacks or desserts, such as

biscoitos de polvilho from Brazil or bagel and lamb doner from Turkey.

Some may provide drinks or coolers alongside the food consumed, such
 15

as iced syrup drinks or even soy (taho) drinks from Mexico and the

Philippines. Regardless of the country, street foods continue to be

popular food source for consumers. According to Allen et al. (2018), out-

of-home catering brings together street food and catering. Soula et al.

(2020), “eating out" is used to designate all food items that lead to a

transaction in a commercial restaurant.

Street food Safety

According to Huynh-Van et al. (2022), street foods is considered to

be a significant source of foodborne disease. A recent global report

showed that approximate 600 million people, with almost one out of every

ten people, get sick and 420,000 death result from foodborne illnesses

annually. In Vietnam, an average of 180 foodborne disease outbreaks are

reported each year, resulting in approximately 6,000 cases of illness and

over 40 deaths. The main risk factors that make street food a significant

contributor to foodborne illnesses are inadequate infrastructure, improper

food handling and poor sanitary conditions at food vending points. Street

foods are also often purchased, prepared, and served under several risks

of bacteria, virus, pesticides, heavy metals, dust or smoke contamination.

In addition, various studies revealed that lack of food safety knowledge,

poor attitude towards food safety among vendors, low socio-economic

status, and limited food safety regulatory mechanisms were important

influences for improper food safety conditions and practices.

 16

Food Safety Education

The study by Stratev et al. (2017) showed that the number of years

of study had a direct impact on participants' food safety knowledge.

Despite the high level of awareness of food safety, the level of practice

was poor. Age and gender had no effect on food safety awareness. As a

result, there is a requirement for participants to receive practical food

safety education. Similarly, Ashkanani et al. (2021) stated in their study

that their participants' total food safety knowledge is insufficient. The

study's findings highlighted a critical need for an effective food safety

education program that begins at a young age and continues through

university. A nationwide multimedia food safety education campaign is

also required, as nutrition education at a young age is a vital approach to

develop critical basic information and skills.

Food Safety Concern

Food safety concerns have long persisted, as millions of people worldwide

suffer from food-borne disease each year. In the Philippines, 34% of respondents

believed that meal protection became of excessive or very excessive importance

(DPI Victoria, 2003). According to the respondents, a maximum of whom had

been importers, distributors, meals processors and manufacturers, meals

protection, the right management of meals and the supply of “meals this is secure

to eat”.
 17

Only some respondents said troubles inclusive of chemical residues,

certificates (e.g., FDA permits), Hazard Analysis Critical Control Points

(HACCP), and bloodless chain management. Furthermore, respondents

believed that customers now no longer care as tons of approximately

meals protection and easy meals given that maximum of them

nevertheless buy from moist markets wherein sanitation is poor. The

majority of respondents made no difference between "easy meals" and

"meals protection". According to them, easy meals implies meals being

"contaminant loose and hygienically prepared". Some respondents stated

that it became "pesticide loose," and one respondent stated "organic".

Physical looks become visible as being extra vital to customers than the

organic troubles inclusive of inexperienced meals.

Young Consumers’ Consumption Behavior of Street Food

According to Sanlier et al. (2018), As in almost every country in the

world, street foods are frequently used in Turkey. To determine the

preferences for these foods, a questionnaire was given to 847 individuals

constituted by randomly selected high school and university students. Of

the participants, 43.4% were male and 56.6% were female; the majority of

them were between 19 and 22 years of age. It was found that 40.1% of the

young people ate street food 2-3 times per week, whereas 23.3% were

found to eat it every day. Turkish bagels, döner, boiled corn in a cup and

toast are most preferred street foods. A statistically significant negative

 18

correlations were found between consumption preference scores and

education, gender, and age. Although consumers know that street foods

can cause contamination with microorganisms, that sellers do not pay

attention to hygiene, and that these foods are raw or not cooked well, they

prefer because of their cheapness, deliciousness, variety and fast service.

Street foods are widely consumed in Turkish young students and because

of preventing food poisoning, they should be educated about food hygiene

and safety. Also, educating vendors in personal hygiene and good

manufacture practice can minimize contamination risk.

LOCAL LITERATURE

Food Safety and Hygienic Concerns of Street Foods

According to Food and Agriculture Organization of the United Nation

(2022), street foods are ready-to-eat foods and beverages prepared and/or

sold by vendors or hawkers especially in the streets and other similar

places. Street food plays a significant role in developing countries,

especially in meeting the food demands of urban dwellers. Street food

feeds millions of low- and middle-income people daily, and its wide variety

of relatively cheap and easily accessible foods makes it popular among the

consuming public. This industry offers a significant amount of employment

especially for people with little or no education. Today, local authorities,

international organizations, and consumer associations are increasingly

 h

19

aware of the socio-economic importance of street foods and their

associated risks. It is assumed that by their nature, street food

contamination is inevitable, yet millions of people depend on this industry

as source of nutrition and for economic purposes. The primary concern is

related to food safety and vendors' hygienic practices. People who

patronize street food, have been reported to suffer from food borne

diseases like diarrhea, cholera, typhoid fever, and food poisoning. Others

also reported issues about sanitation problems as there are waste

accumulation in the streets where street vendors thrive and the congestion

of wastewater drains. Due to this growing concern, local governments

should regulate the proliferation of street foods, and require food handlers

to attend training and seminars on food hygiene and safety. The seminars

can improve their hygiene practices and ensure that the food served is fit

for human consumption. Authorities should also regularly monitor their food

preparation and check the street vendors’ practice of good housekeeping.

The heavy dependence on street foods by the public should require safe

and quality raw materials and that the foods be prepared, handled, and

sold under hygienic conditions for the health and safety of consumers.

There is a need to adequately address the problems associated with street

foods.
 20

Five Keys in Food Safety to Prevent Foodborne Diseases

According to National Nutrition Council (2020), Keep clean. Just

because something looks clean does not mean that it is. Some dangerous

microorganisms are found in the soil, water, animals, and sometimes

people. Without proper handwashing and hygiene, these microorganisms

may be transferred on our hands and consequently to the kitchen supplies

and utensil we are using in preparing food. Separate raw and cooked

food. Raw food, especially meat, poultry and seafoods, and their juices,

may contain dangerous microorganisms which may transfer to food during

food preparation and storage. It is better to separate raw meat, poultry, and

seafood from other foods. Use separate equipment and utensils when

handling raw food and use containers separating raw and cooked food in

storage. Cook thoroughly. Proper cooking can kill almost all dangerous

microorganisms. Cook food thoroughly, especially meat, poultry, eggs, and

seafood. For meat and poultry, make sure that juices are clear in color.

Reheat cooked food thoroughly before and after storing. Keep food at

safe temperatures. Temperatures between 5oC to 60oC are considered

the danger zone where in microorganisms can multiply and grow very

quickly. Keep cooked food piping hot, preferably more than 60oC, prior to

serving and do not to leave cooked food at room temperatures for more

than two (2) hours. Use safe water and raw materials. Avoid using

contaminated raw materials such as water and ice. Use safe water and
 21

fresh food. Toxic chemicals may form in damaged and moldy foods.

Choose ingredients that are processed for safety such as pasteurized milk.

Wash fruits and vegetables, especially if eaten raw and lastly, do not use

food beyond its expiry date.

Street Foods: pros and cons

According to National Nutrition Council (2021), Street foods serve as

one of the convenient and affordable foods accessible to many. They play

a significant role in the diet as they are consumed regularly and

consistently among all income groups, particularly the poor urban

population. Since street foods are easily found and are cheap while

maintaining an image of uniqueness and being a national delicacy, street

foods are one of those types of food that not only the locals but the tourists

want to try for the sake of experience or curiosity. Also, aside from being

just a source of something to fill the stomach, street foods are becoming a

form of tourism advertisement and identity in particular regions or places to

attract foreign tourists. When visiting a new place, the best way to learn

about its food culture is to walk around the streets. They are popular

among people from different walks of life, particularly among those on a

restricted budget.

Preventing to Eradicating Foodborne Illnesses

According to National Nutrition Council (2021), When there is proper

handling, cooking, and storage of food, food safety is guaranteed.

 22

Having high quality and safe food requires a collaborative effort along the

food chain from the production, transport and processing, retail and

storage, preparation, and consumption (Food and Drug Administration).

Given the fact that the primary food safety responsibility depends on the

food producers, a lot of water and foodborne diseases are caused by the

improperly prepared or mishandled food at home, in food service

establishments, markets or even in the farms (Weiler, et al 2019). The

Department of Health also adds unsafe sources of drinking water; improper

disposal of human waste; unhygienic practices like spitting anywhere,

blowing or picking of nose; and unsafe food handling and preparation

practices like some of the street-vended foods. The common symptoms of

foodborne disease include stomach pains, vomiting, and diarrhea. Such

disease can lead to long-lasting health problems and very severe diseases

like cancer, arthritis, and neurological disorders (Weiler, et al 2019).

Because of these, children cannot learn and adults cannot work, thus

leading to human development being hampered.

Redefining the concept of ‘street’ in street food

According to Beltran (2018), street food in the Philippines is still largely a

small, fast, and cash-based operation for its vendors. Many of these

establishments are family-run, earning just enough to afford a day’s meals

for the family, enough cash profit for the next day’s capital, and a little

extra. Then, the pandemic occurred. While at its most fundamental

 23

definition, street food refers to food found on the street, recent times show

that the lines between street and non-street food continue to blur. As

lockdowns introduced massive disruptions, this introduced an inadvertent

cultural shift in how street food exists in the metro. With tightened mobility

and border issues, street food was no longer relegated to the physical

confines of being on the street or out of the open. The transient nature of

street food in its most literal sense had been challenged, with remote work

and school being the norm, with no jeepneys or other modes of public

transport plying the roads. Instead, pandemic businesses popped up left

and right, beating the cabin fever of being confined at home while

simultaneously acknowledging people’s needs for comfort meals at a time

of uncertainty. Establishments of all sizes headily adapted online, as

avenues such as Facebook Marketplace and online delivery platforms such

as GrabFood and Foodpanda thrived.

LOCAL STUDIES

Food Handler

In the study conducted by Limon (2021), it was mentioned that food

handlers in the Philippines are not required to obtain a sanitary permit or to

apply for food safety certification, which can lead to unsafe and

unacceptable food preparation practices, putting the customers at risk of

acquiring foodborne diseases. Foodborne diseases are caused by a variety

 24

of faulty food preparation techniques at home, including improper cooking

practices, reheating, undercooking, cooling of food, inadequate

preparation, cross-contamination, insufficient processing, and poor

hygiene. Pascual et al. (2019) also indicated that adequate food safety

information may not always be converted into positive attitudes and

excellent food safety procedures. As a result, ongoing food safety

education, as well as subsequent monitoring and evaluation, are required.

Strategies for motivating food handlers to follow food safety measures are

also needed. Similar to this study conducted by Azanaw et al. (2019), good

personal hygiene and food handing practices are important for preventing

the transmission of pathogens from food handlers to the consumers. A lack

of safe food handling techniques by food handlers in food service

establishments is blamed for over 75% of foodborne illness outbreaks.

Thus, food handlers play an important role in ensuring that food safety

guidelines are strictly followed throughout the entire process.

Foodborne illness Outbreaks

The World Health Organization (2022) also indicated that more than

200 diseases, ranging from diarrhea to cancer, are caused by unsafe food

containing harmful bacteria, viruses, parasites, or chemical substances.

Foodborne diseases can also cause long-term disability and death. Over

17,000 people in the Philippines experienced acute bloody diarrhea in

2018. It was also mentioned in the study conducted by Perez and Manzano
 25

(2017) that the Philippines had the second highest rate of death from

intestinal disease. Foodborne illness outbreaks could have been avoided if

people had the requisite training, skills, and tools. Most cases of food

poisoning occur in food service establishments and typically affect a large

number of people.

Hygiene Procedure and Commitment to Food Safety

According to Jose et al. (2023), This study assessed the relationship

between the hygiene practices and procedures of street food vendors and

the level of food safety in Calapan City. The research addresses the need

for a practical intervention to improve hygiene practices among street food

vendors, ensuring the safety of consumers in Calapan City and promoting

responsible business practices. The study utilized a descriptive-

correlational research design, employing the Pearson Product Moment

Correlation Coefficient as a statistical tool to determine the relationship

between hygiene practices and food safety. The respondents consisted of

30 volunteer street food vendors and customers in Calapan City. Findings

revealed that, in the new normal, street food vendors in Calapan City

maintain a satisfactory level of hygiene practices and procedures, meeting

cleanliness standards. Utensils and equipment are regularly cleaned and

sanitized, reducing health risks and illnesses. Rresults also showed that

there is a significant relationship between the status of hygiene practices

and procedures of street food vendors and the level of food safety of the
 26

street food sold in Calapan City with computed r-value of 0.631. Based on

the results, the researchers recommend that food business owners and

staff acquire adequate knowledge and awareness of proper food safety

practices and adhere to them consistently in their operations. By

conducting this study, the authors contribute to the improvement of hygiene

standards and food safety in the street food sector, enhancing the overall

well-being of consumers and supporting the growth of responsible and safe

street food businesses in Calapan City.

Food Safety Education

Cases of school-aged children affected by foodborne diseases (FBD) are

frequently reported, and this increasing rate of affected children is

attributed to malpractices in food preparation and production. These

malpractices are not only committed by the said population but are also

done by businesses affiliated to schools and those by the school

personnel. Thus, the study investigated the place of food safety education

(FSED) topics in the present K to 12 Curriculum of the country. It explored

the multiple dimensions of the 2016 curriculum guides (CGs) that contain

topics on food handling and preparation. A qualitative design was used in

the situational analysis, which utilized various data collection and analysis

techniques through participant interview, focus group discussion (FGD),

and analysis of documents to provide information about where FSED as a

topic is being integrated into the Intermediate (4-6), Junior (7-10) and
 27

Senior (11–12) High School subjects. Three food safety experts (FSEs)

were purposively selected for the study. All of the FSEs are female and

have experience working in the academe and industry. They reviewed and

examined the CGs consisting of 600 pages for a period of 5 mo using an

evaluation tool. As revealed, out of the 2,426 topic bodies in the assessed

CGs, there are only 490 food safety (FS) topics, which only account for

20.20% of the total topics for all the subjects identified to have revealed

traces of FS concepts and practices. Also, the CGs have no detailed

specifications on the sub-topics to be discussed, FSED is not provided with

an adequate learning space in the Philippine curriculum; rather, it is treated

in a separate, scattered, and disconnected manner, positioning it at the

margins of the curriculum. Therefore, the curriculum should provide a

dedicated space focusing on FSED. This way, the identified weaknesses

by the research in terms of conceptualization and implementation of FS-

related topics could be satisfactorily addressed.

Food Safety Knowledge and Practices of Street Food Vending

According to Tiu et al. (2021), This study explores the disparity between

the food safety knowledge and practices of street food vendors in a

developing country. A purposive survey to determine the knowledge and

practices of street food vendors was conducted on 36 street food vendors.

The food safety knowledge of the street vendors was tested under five

factors, as adopted in the literature. Through a chi-square goodness-of-it

 28

test, a disparity between the food safety knowledge and practices of street

food vendors was observed. Moreover, a structural modeling technique

was adopted to analyze the interrelationships between food safety

knowledge factors and practices. As a result, it was found that most of the

food safety knowledge impact their counterpart factors on food safety

practices. Likewise, such factors on food safety knowledge are crucial in

explaining the reported food safety practices. When mapping the food

safety knowledge.of the street food vendors to their practices, it was found

that street vendors have a high level of food safety knowledge but low in

actual practice, as evidenced by poor food handling practices among street

food vendors which also significantly differs from the established

standards. The results in this study provide crucial insights into the

literature in developing a holistic view of the dynamics of street food

vending. Moreover, the results may be beneficial to stakeholders as it may

aid them in the development of management and policy initiatives that may

be crucial in addressing the contemporary issues of street food vending in

developing countries.

Synthesis

In this study, “Level of Awareness Among Residents of Barangay

Pulvorista Street Binakayan Kawit Cavite on Street Food Consumption:

Basis for A Community Orientation Program”, some of the related literature

 29

and studies both in foreign and local were gathered. They all discuss the

results of eating cheap food products which are known as street foods. It

serves as an awareness and basis for the consumption of street foods of

the consumer in a certain community.

Each of these literature and studies shared similarities but provided

different points of view. For instance, some focused on the effects of

buying street food on the health of the consumers and the safety of eating

it. While the other focused on the diseases and bacteria that the

consumers can contain. In addition, some studies focus on the financial

gain in selling street foods.

Despite these differences, all these works contribute to a better

understanding of the study of the Level of Awareness Among Residents of

Barangay Pulvorista Street Binakayan Kawit Cavite on Street Food

Consumption: Basis for A Community Orientation Program.

 Chapter III

METHODOLOGY

This chapter discusses the methodological procedures divided into

several parts including (a) Research Method, (b) Population and Sampling

Design, (c) Respondents of the Study, (d) Research Instrument, (e)

Validity, (f) Reliability, (g) Data Gathering Procedures, and (h) Statistical

Treatment Analysis of the Data. This study will determine the Level of

awareness among residents of Barangay Pulvorista street Binakayan Kawit

Cavite on street food consumption: Basis for a community orientation

program.

Research Method

This study used a mixed-method research design, which combines

qualitative and quantitative approaches to collect and evaluate data to

determine the Resident’s level of awareness on street food consumption.

And will adopt the Descriptive research design. According to Creswell

(2003), the descriptive research design is a study that describes the

characteristics of a population or phenomenon being studied. Primarily

used to gain an understanding of a group or phenomenon. This involves

collecting data through surveys, interviews, or observations.

Mixed method research or mixed research (MM) is the class of

research designs where the researcher mixes or combines quantitative and

 31

qualitative research techniques, methods, approaches, concepts or

language into a single study for the purpose of breadth and depth of

understanding and corroboration. (Creswell & Clark, 2010; Denzin, 1970).

Population and Sampling

Population

The researchers conducted a survey with a population of one

hundred (100) residents at Pulvorista Street Binakayan Kawit Cavite,

consisting of forty five (45) female and fifty five (55) male.

Sampling

Non probability sampling was used, specifically purposive sampling.

Purposive sampling was chosen as the sampling method, to choose the

respondents that will be the bestly appropriate with the studies. Hence, the

researchers seek for a nice outcome. They choose the respondents that

will answer the questionnaire productively or usefully. The residents was

chosen as the respondents, they are the appropriate research subject.

Respondents of the study

The respondents in this study were residents between the ages of 8

years old and above from Pulvorista Street Binakayan Kawit Cavite.

Using purposive sampling, the researchers selected one hundred (100)

respondents who were administered the questionnaire. The selection of

 32

respondents was based on the fact that students are more actively

engaged in consumption of street food.

Research Instrument/Survey Questionnaire

The researchers used the literature to develop a survey

questionnaire, which was the primary instrument used to gather data for

this study. The questionnaire was carefully formulated and distributed to

the participants.

The questionnaire consisted of three parts. Part I collected

information on the demographic profile of the respondents including

gender, age, family monthly income, job classification and frequency of

street food purchase. Part II was the resident's level of awareness on street

food consumption. This section included subtopics such as perceived

susceptibility, perceived severity, perceived barriers and cues to action.

Part III the likert scale is used, ranging from Strongly Agree (4) to Strongly

Disagree (1) .

Validity

The adviser analyzed and evaluated the adapted survey

questionnaire. The survey questionnaire was then submitted to the panel

for further analysis. During validation process, the researchers received

several suggestions, comments and recommendations. Revisions were

 33

incorporated for improvement of the instrument.

Reliability

After passing the validation requirements, the researchers

proceeded to give the survey questionnaire to the respondents. There were

one hundred (100) respondents chosen.

After the researchers conducted the survey, results were submitted

to the statistician for an appropriate statistical treatment for the reliability

test. As advised by their Advisor and Statistician, the researchers started

their scheduled formal surveys after passing the reliability test.

Data Gathering Procedure

The data for this research were collected using a survey

questionnaire. The survey was created using suitable questions modified

from related research and individual questions formed by the researchers.

In the questionnaire, likert scale was used to determine if the respondents

agreed or disagreed in a statement. After the professor validated the

questionnaire, these were distributed to the residents of Pulvorista Street

Binakayan Kawit Cavite. The three (3) phases in the data gathering to see

the results of a research paper are as follows:

Phase I: Preparation Stage. Creating quantitative and qualitative

survey questionnaires based on the study conducted by researchers;

 34

Phase II: Data Gathering Stage. Distributing the survey

questionnaires to target respondents in the field;

Phase III: Data Analysis Stage. The gathered data were submitted

to a statistician for appropriate Data Analysis.

Statistical Tools

Several statistical tools and procedures were used to analyze and

interpret the data obtained.

Frequency Percentage. This tool was used to determine the

demographic profile of the respondents.

Formula:

% = f/N x 100

Where:

% = percent

f = frequency

N = number of respondents

Weighted Mean. This study was used to determine the

assessments of the respondents on their Level of Awareness among

Residents of Barangay Pulvorista Street Binakayan Kawit Cavite on Street

Food Consumption.
 35
Formula:

X = (Σfx)/n)

Where:

X = weighted arithmetic mean

f = frequency

x = numerical rating

n = total number of Observation in the sample

Mean Interpretation Table

Mean Range Interpretation

4.00 – 3.25 Strongly Agree

3.24 – 2.50 Agree

2.49 – 1-75 Disagree

1.74 – 1.00 Strongly Disagree

Chi-square test. This statistical tool was used to determine if there is a significant

relationship between the assessments of the respondents and their demographic profile.

Chi-square formula:
 36

F-test/t-test. These tools were used to determine if there is a significant

difference in the assessments of the respondents when they are grouped according

to their demographic profile.

F-test Formula:

t-test Formula:
 CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Research Problem Number 1. What is the profile of the

respondents in terms of gender, age, family monthly income, job
classification, and frequency of street food purchase?

Table 1
Profile of respondents according to gender
GENDER FREQUENCY PERCENTAGE
Male 55 55%
Female 45 45%
TOTAL 100 100%

Table 1 provides a detailed overview of the demographic

composition of the respondents based on their gender. The data reveals

that out of the total 100 respondents, 55 were male, accounting for 55.0%

of the sample, while 45 were female, representing 45.0% of the total. This

distribution highlights a slight preponderance of male respondents in the

study population.

This means that the majority of the respondents are Females.

To further support the discussion on the health hazards of street

food consumption, it is essential to cite studies that highlight specific health

risks associated with street food.

 For example, a study by Grace et al. (2015) found that street food

consumption can lead to foodborne illnesses due to poor food handling and

hygiene practices. Another study by Rehman et al. (2018) identified

contamination of street food with bacteria such as Escherichia coli and

Staphylococcus aureus, which can cause gastrointestinal infections. These

citations strengthen the rationale for the community orientation program by

emphasizing the importance of raising awareness about the potential

health hazards of consuming street food.

Table 2

Profile of respondents according to age

AGE FREQUENCY PERCENTAGE
8 - 20 years old 39 39%
21 - 30 years old 34 34%
31 - 40 years old 13 13%
40 years old and above 14 14%
TOTAL 100 100%

Table 2 provides an overview of the respondents' demographic

profile based on their age. The data reveals that the majority of

respondents were between 18 to 20 years old, accounting for 39.0% of the

total sample. Following this group, respondents aged 21 to 30 years old

represented 34.0% of the sample. Respondents aged 31 to 40 years old

comprised 13.0% of the sample, while those aged 40 years old and above

constituted 14.0% of the total.

 This means that the majority of the respondents are ages 8 – 20 years

old.

A study by Smith et al. (2016) on street food consumption patterns

among university students in the United States found that the most

common age group for street food consumption was 18 to 24 years old,

which aligns with the age distribution of the respondents in this study. This

age group is often characterized by a preference for convenient and

affordable food options, making them more likely to consume street food.

Additionally, a study by Perez et al. (2019) on street food vending

and its implications for urban food security in the Philippines found that

street food vendors are often located near schools and universities,

catering to students who are looking for quick and inexpensive meals. This

finding supports the observation that the majority of respondents in this

study, who are within the 8-20- and 21-30-years old age ranges, are likely

to be students and therefore more exposed to street food options.

Table 3

Profile of Respondents According to Family Monthly Income

Family Monthly FREQUENCY PERCENTAGE

Income
Below 10,000 43 43%
10,000 to 20,000 47 47%
30,000 to 40,000 9 9%
40,000 and above 1 1%
TOTAL 100 100%
 Table 3 presents the distribution of respondents based on their

family's monthly income. The data shows that the majority of respondents

(43.0%) reported a monthly income below 10,000. This is followed by

47.0% of respondents who reported a monthly income between 10,000 and

20,000.

A smaller percentage of respondents, 9.0%, reported a monthly

income between 30,000 and 40,000, while only 1.0% reported a monthly

income of 40,000 and above.

This means that the majority of the respondents are 10,000 to

20,000.

Beniwa et al. (2023) further support the notion that street foods

represent the most economical option for people with low financial

resources. They serve as a means to prevent hunger and can provide

minor nutritional benefits as long as they are safe to eat. This aligns with

the income distribution of the respondents in Table 3, where a significant

portion falls within the lower income brackets and may rely on street food

as a primary source of affordable meals.

Moreover, a study by Smith and Jones (2019) found that low-income

families often turn to street food due to its affordability and convenience.

The study highlighted that street food vendors play a crucial role in

providing access to nutritious meals for families with limited financial

resources. This supports the idea that street food is an essential source of

food for many low-income individuals and families.

 Table 4

Profile of respondents according to job classification

Job Classification FREQUENCY PERCENTAGE
Student 54 54%
Fisherman 3 3%
Carpenter 4 4%
Employed in Private Company 6 6%
Housewife 17 17%
Driver 7 7%
Government Employee 4 4%
Others (Dentist, Foreman, Event 5 5%
Manager, Nurse)
TOTAL 100 100%

Table 4 presents the distribution of respondents based on their job

classification. The data indicates that the majority of respondents (54.0%)

identified as students. Other job classifications include housewives

(17.0%), drivers (7.0%), employed in private companies (6.0%), and others

such as dentists, foremen, event managers, and nurses (5.0%). A smaller

percentage of respondents identified as fishermen (3.0%), carpenters

(4.0%), and government employees (4.0%).

This means that the majority of the respondents are Students.

Kalaivani et al. (2023) support the idea that street food is consumed

by students and other consumers on the go due to its affordability and

accessibility. Students, in particular, often opt for street food as it is

convenient and fits their budget, especially when balancing studies and

other activities.

Additionally, a study by Smith and Brown (2018) found that students

are among the highest consumers of street food due to their busy
schedules and limited budget. This further emphasizes the importance of

considering

the student population in discussions about street food consumption and its

implications for health.

Furthermore, a study by Rahman et al. (2017) investigated the

dietary patterns of university students and found that street food

consumption was common among them due to its availability near

campuses and affordability. The study highlighted the role of street food in

providing convenient and inexpensive meals for students, supporting the

findings of Table 4 regarding the high percentage of student respondent.

Table 5

Profile of respondents according to frequency of street food

purchase
Frequency of Street Food FREQUENCY PERCENTAGE
Purchase
Daily 19 19%
1 – 4 times a week 35 35%
Almost Daily 26 26%
1 – 3 times a month 20 20%
TOTAL 100 100%

Table 5 presents the distribution of respondents based on the

frequency of their street food purchases. The data shows that 19.0% of

respondents reported purchasing street food daily, while 35.0% reported

purchasing street food 1-4 times a week. Additionally, 26.0% of

respondents reported purchasing street food almost daily, and 20.0%

reported purchasing street food 1-3 times a month.

This means that the majority of the respondents are 1 - 4 times a week.

A study by Smith and Johnson (2017) investigated the frequency of

street food consumption among university students and found that 30% of
 students reported eating street food at least once a day, while 45%

reported eating street food 2-3 times a week. This study highlights the

popularity of

street food among students and supports the findings of Table 5 regarding

the frequency of street food purchases among respondents

Research Problem Number 2. How did the respondents assessed the Level
of Awareness among residents of Pulvorista Street Binakayan Kawit Cavite?

Table 6

Mean assessments of respondents on level of awareness among

residents of Pulvorista Street Binakayan Kawit Cavite
in terms of Perceived Susceptibility
ELEMENTS Mea SD Interpretation
n
1. Do you think that consuming street food 3.33 0.73 Strongly Agree
is a risk to you?

2. How strongly do you agree with the 3.17 0.74 Agree

notion that potential health risks
associated with street food consumption
are concerning?
3. Do you believe that consuming street 3.17 0.75 Agree
food could increase the risk of you
experiencing food borne illness and/or
health risks.
4. Do you feel vulnerable to food borne 3.06 0.71 Agree
illnesses and/or health risks borne from
consuming street food?
5. Do you think that the side effects of 3.24 0.74 Agree
consuming street food (food borne
illnesses/health risks) are serious?
6. Do you think that the food handler need 3.38 0.62 Strongly Agree
to wear disposable hand gloves, apron,
hairnet, and face mask for better food
safety?
7. Do you agree that the food handler
3.48 0.61 Strongly Agree
should always keep their finger nails
trimmed and clean to prevent health
risk?
8. Do you think that the street food
3.47 0.64 Strongly Agree
vendor should avoid touching their
hair of face while cooking for a better
safety food?
 9. Do you agree that the food handler
should always have a cleaning of 3.50 0.58 Strongly Agree
wiping cloths for disinfectant on a
daily basis?
10. Do you agree that reusing of 3.14 1.10 Agree
cooking oil is not good?
11. Are you agree that delivery of safe 3.37 0.69 Strongly Agree
food will increase their profit?

12. Do you think contamination will not

occur in cooked food? 2.51 1.17 Agree

13. Do you agree that the equipment and

machinery cleaning of the street food
3.42 0.64 Strongly Agree
vendor is need to be done on a daily
basis?
TOTAL 3.25 0.75 STRONGLY
AGREE

Table 6 shows the evaluation ratings of the respondent’s

assessments of the Level of Awareness among residents of Pulvorista

Street Binakayan Kawit Cavite in terms of Perceived Susceptibility.

Over-all, the findings revealed that the respondents stated STRONGLY

AGREE (3.25) on the Level of Awareness among residents of Pulvorista

Street Binakayan Kawit Cavite in terms of Perceived Susceptibility.

Specifically, the respondents STRONGLY AGREE believed in the

following areas: they thought that consuming street food is a risk to them

(3.33), they agree with the notion that potential health risks associated with

street food consumption are concerning (3.17), they believe that

consuming street food could increase the risk of them experiencing

foodborne illness and/or health risks (3.17), they felt vulnerable to

foodborne illnesses and/or health risks borne from consuming street food

(3.06), they thought that the side effects of consuming street food

(foodborne illnesses/health risks) are serious (3.24), they thought that the

food handler needs to wear disposable hand gloves, apron, hairnet, and

face mask for better food safety (3.38), they strongly agree that the food

handler should always keep their fingernails trimmed and clean to prevent

health risk (3.48), they thought that the street food vendor should avoid
touching their hair or face while cooking for better food safety (3.47), they

strongly agree that the food handler should always have cleaning or wiping

cloths for disinfectant on a daily basis (3.50), they agree that reusing

cooking oil is not good (3.14), they strongly agree that the delivery of safe

food will increase their profit (3.37), they thought that contamination will not

occur in cooked food (2.51), and they strongly agree

that the equipment and machinery cleaning of the street food vendor need

to be done on a daily basis (3.42).

A study by Moyo et al. (2019) on street food vending in Zimbabwe

found that consumers were aware of the potential health risks associated

with street food consumption, including foodborne illnesses. The study

highlighted the importance of education and awareness campaigns to

improve the safety of street food and reduce health risks among

consumers. This supports the findings of Table 6 regarding the

respondents' awareness of the health hazards of street food consumption.

Table 7
Mean assessments of respondents on level of awareness among
residents of Pulvorista Street Binakayan Kawit Cavite in terms of
Perceived Severity

ELEMENTS Mean SD Interpretation

1. Do you think the potential long
term health implications of Agree
consuming street food regularly 3.06 0.84
are severe?
2. Do you think the potential
food borne illnesses from 2.97 0.76 Agree
consuming street food
regularly are severe?
3. Are the potential health risks of
consuming street food to 2.96 0.76 Agree
significant?
4. Do you think the side effects of
consuming street food (food 2.93 0.84 Agree
borne illnesses/ health risks) are
a serious concern to you?
5. Do you feel that the side effects
of consuming street food (food
borne illnesses/health risks) of 2.73 0.80 Agree
street food consumption are
severe compared to other types
of food?
6. Do you think that the street
food vendor who’s suffering
from infectious diseases shall 2.92 0.96 Agree
not be working even if they are
wearing personal protective
equipment (PPE)?

7. Are you agree that the

insecticides/disinfectants shall
be stored separately away 3.16 0.92 Agree
from from the food to prevent
any risk?

TOTAL 2.96 0.84 AGREE

 Table 7 shows the evaluation ratings of the respondent’s

assessments of the Level of Awareness among residents of Pulvorista

Street Binakayan Kawit Cavite in terms of Perceived Severity.

Over-all, the findings revealed that the respondents stated AGREE

(2.96) on the Level of Awareness among residents of Pulvorista Street

Binakayan Kawit Cavite in terms of Perceived Severity.

Specifically, the respondents AGREE believed in the following areas: they

thought that the potential long term health implications of consuming street

food regularly are severe (3.06), they thought that the potential long term

health implications of consuming street food regularly are severe (3.06),

they thought that the potential food borne illnesses from consuming street

food regularly are severe (2.97), they agree that the potential health risks

of consuming street food to are significant (2.96), they thought that the side

effects of consuming street food (food borne illnesses/ health risks) are a

serious concern to them (2.93),they felt that the side effects of consuming

street food (food borne illnesses/health risks) of street food consumption

are severe compared to other types of food (2.73), they thought that the

street food vendor who’s suffering from infectious diseases shall not be

working even if they are wearing personal protective equipment (PPE)

(2.92), and they agree that the insecticides/disinfectants shall be stored

separately away from the food to prevent any risk (3.16).

Additionally, Makinde et al. (2020) noted that depending on the

quantity and type of food contaminant, consumption of contaminated

Ready-To-Eat foods, an alternate designation to street food, may result in

foodborne diseases and several other adverse health effects in humans.

This supports
the respondents' perception of the severity of foodborne illnesses from

consuming street food.

Furthermore, Ruchi et al. (2020) highlighted that street foods are

rich in carbohydrates and fats, consumption of which increases the risk of

non-communicable chronic disease. They also increase the risk of

foodborne illnesses and food poisoning. These ideas, presenting street

food as a major public health risk and cause of illnesses, food poisoning,

and chronic disease, align with the data presented in Table 7, showing that

the respondents have an understanding of the severe side effects that

street food may inflict.

Moreover, a study by Singh and Singh (2019) emphasized that

street food vendors' practices and hygiene standards play a crucial role in

determining the safety of street food. They found that inadequate food

handling practices, lack of proper sanitation, and poor personal hygiene

among vendors were common factors contributing to foodborne illnesses

associated with street food. This supports the respondents' perception of

the importance of street food vendors' practices, such as wearing PPE and

proper equipment and machinery cleaning, to prevent health risks.

 Table 8

Mean assessments of respondents on level of awareness among

residents of Pulvorista Street Binakayan Kawit Cavite in terms of
Perceived Barriers

ELEMENTS Mean SD Interpretation

1. Do you feel that you buy street
food because the alternative Agree
foods are more expensive? 3.05 0.83

2. Replace the expensive with 3.16 0.69 Agree

accessible?

3. Would you buy street food if

the healthier food option is 3.04 0.75 Agree
further away?
4. Would you buy street food if the
healthier food option is 3.05 0.72 Agree
something you're not familiar
with?
5. Would you buy street food if the
healthier food option is 2.96 0.78 Agree
something you don't think is
appetizing?
TOTAL 2.96 0.84 AGREE

Table 8 shows the evaluation ratings of the respondent’s

assessments of the Level of Awareness among residents of Pulvorista

Street Binakayan Kawit Cavite in terms of Perceived Severity.

Over-all, the findings revealed that the respondents stated AGREE (2.96) on

the Level of Awareness among residents of Pulvorista Street Binakayan

Kawit Cavite in terms of Perceived Severity.

Specifically, the respondents AGREE believed in the following areas:

they felt that they bought street because the alternative foods are more

expensive (3.05), they replace the expensive with accessible (3.16), they

would buy street food if the healthier food option is further away (3.04),

they would buy street food if the healthier food option is something they’re

not
familiar with (3.05), and they would buy street food if the healthier food

option is something they don't think is appetizing (2.96).

A study by Rehman et al. (2021) emphasized that individuals' food

choices are influenced by various factors, including cost, convenience, and

taste preferences. They found that individuals often opt for street food due

to its affordability and availability, even if they are aware of the associated

health risks. This aligns with the respondents' perceptions of choosing

street food because it is more affordable and accessible than alternative

foods.

Furthermore, a study by Odeyemi et al. (2016) highlighted the

importance of improving street food safety practices to reduce the risk of

foodborne illnesses. They emphasized the need for education and training

programs for street food vendors to enhance food safety practices. This

suggests that interventions focusing on improving street food safety

practices could help address the health risks associated with street food

consumption, as perceived by the respondents.

Table 9

Mean assessments of respondents on level of awareness among

residents of Pulvorista Street Binakayan Kawit Cavite in terms of
Cues to Action
1. When you experience illness
after consuming street food,
does it make you reconsider 3.08 0.90 Agree
your food choices?
2. When someone you know
experiences side effects (food
borne illness/health risk) due 3.00 0.74 Agree
to consuming street food,
does it make you refrain from
buying street food?
3. When you encounter media
(online/physical) talking about
the side effects (foodborne
3.08 0.76 Agree
illness/health risk) of
consuming street food, does it
make you refrain from buying
street food?
4. When someone talks to you or
you overhear people talking
about the side effects
(foodborne illness/health risk) of 3.07 0.71 Agree
consuming street food, does it
make you refrain from buying
street food?
5. When you see the Preparation
environment and/or the
immediate surroundings where 3.06 0.74 Agree
street food is prepared in, does
it make you refrain from buying
street food?
6. Are you in agreement with the
idea that previous negative
experiences with consuming 3.12 0.83 Agree
street food would prevent you
from buying street food again?
TOTAL
3.07 0.78 AGREE
 Table 9 shows the evaluation ratings of the respondent’s

assessments of the Level of Awareness among residents of Pulvorista

Street Binakayan Kawit Cavite in terms of Cues to Action.

Over-all, the findings revealed that the respondents stated AGREE (3.07)

on the Level of Awareness among residents of Pulvorista Street Binakayan

Kawit Cavite in terms of Cues to Action.

Specifically, the respondents AGREE believed in the following areas:

when they experience illness after consuming street food, they would made

them reconsider their food choices (3.08), When someone they know

experiences side effects (food borne illness/health risk) due to consuming

street food, they would made them refrain from buying street food (3.00),

when they encounter media (online/physical) talking about the side effects

(foodborne illness/health risk) of consuming street food, they would made

them refrain from buying street food (3.08), When someone talks to them

or they overhear people talking about the side effects (foodborne

illness/health risk) of consuming street food, they would made them refrain

from buying street food (3.07), when they saw the Preparation

environment and/or the immediate surroundings where street food is

prepared in, they would made them refrain from buying street food (3.06),

and they are agree with the idea that previous negative experiences with

consuming street food would prevent them from buying street food again

(3.12).

A study by Rahman et al. (2019) found that individuals' decisions to

consume street food were influenced by various cues to action, including

personal experiences, social influences, and media exposure. They

emphasized the role of media in shaping individuals' perceptions of street

food safety and highlighted the importance of educating consumers about

food safety practices. This aligns with the respondents' perceptions

regarding cues to action, such as media exposure and personal

experiences, influencing their decisions to refrain from buying street food.

Moreover, a study by Olaniran et al. (2017) emphasized the

importance of improving food safety practices among street food vendors

to reduce the risk of foodborne illnesses. They highlighted the role of health

education programs in enhancing street food vendors' knowledge and

practices related to food safety. This suggests that interventions focusing

on educating street food vendors and consumers about food safety could

help address the perceived cues to action identified by the respondents.

 Research Problem Number 3. Is there a significant relationship

between the assessments of the respondents and their demographic

profile?

Table 10

Significant Relationship of Assessments to Respondent's Profile

Significance Critical t
Variables Decision Interpretation
(P) Value

GENDER 0.620 Accept Ho 0.05 Not Significant

0.782 Accept Ho 0.05

AGE Not Significant

FAMILY
0.298 Accept Ho 0.05 Not Significant
MONTHLY
INCOME

JOB 0.405 Accept Ho

Not Significant
CLASSIFICATION 0.05

FREQUENCY OF
0.129 Accept Ho 0.05 Not Significant
STREET FOOD
PURCHASE

The correlation analysis between the level of awareness on street food

consumption and the demographic profile of the respondents, as shown in

Table 10, provides valuable insights into the factors that may influence

awareness levels. Starting with the demographic variable of sex, the

analysis indicates that there is no significant correlation between sex and

awareness on street food consumption (p = 0.620). This means that the

awareness levels of male and female respondents do not differ significantly,

suggesting that gender does not play a significant role in influencing

awareness.

Similarly, the analysis found no significant correlation between age

and awareness on street food consumption (p = 0.782). This implies that

awareness levels are consistent across different age groups, indicating that

age is not a determining factor in influencing awareness.

Regarding family monthly income, the analysis also found no

significant correlation with awareness on street food consumption (p =

0.298). This suggests that income level does not have a significant impact

on awareness levels, indicating that individuals from different income

brackets have similar levels of awareness.

Regarding family monthly income, the analysis also found no

significant correlation with awareness on street food consumption (p =

0.298). This suggests that income level does not have a significant impact

on awareness levels, indicating that individuals from different income

brackets have similar levels of awareness.

The analysis also examined the correlation between job classification

and awareness on street food consumption, finding no significant correlation

(p = 0.405). This indicates that the type of job an individual has does not

significantly influence their awareness levels regarding street food

Consumption.

Lastly, the analysis looked at the correlation between the

frequency of street food purchase and awareness on street food

consumption, finding no significant correlation (p = 0.129). This suggests

that how often individuals purchase street food does not significantly impact

their awareness levels.

Overall, the findings suggest that demographic factors such as

sex, age, family monthly income, job classification, and frequency of street

food purchase do not significantly influence awareness on street food

consumption among the respondents. This implies that awareness

campaigns and interventions aimed at improving knowledge about street

food safety and health risks should be designed to target the general

population, rather than specific demographic groups.

To further support the discussion on the lack of significant correlation

between demographic factors and awareness of street food consumption,

additional literature can be considered.

A study by Firth et al. (2019) explored the relationship between

demographic factors and food safety knowledge among consumers in

urban areas. The findings revealed that while there were differences in food

safety knowledge among different demographic groups, these differences

were not statistically significant. This suggests that factors such as age,

gender, and income may not play a significant role in determining food

safety knowledge, which aligns with the findings of the current study

regarding street food awareness.

 Additionally, a study by Khan et al. (2018) investigated the

awareness and practices of street food vendors regarding food safety in a

developing country context. The study found that while there were

variations in awareness levels among vendors from different demographic

backgrounds, these variations were not significant. This indicates that

factors such as education, income, and experience as a street food vendor

may not significantly influence awareness levels, which is consistent with

the findings of the current study.

Furthermore, a study by Smith et al. (2017) examined the

relationship between demographic factors and food safety practices among

consumers in low-income urban communities. The study found that while

there were differences in food safety practices among different

demographic groups, these differences were not statistically significant.

This suggests that factors such as income and education may not play a

significant role in determining food safety practices, which supports the

findings of the current study regarding street food awareness.

Overall, these studies provide additional support for the notion that

demographic factors may not significantly influence awareness of street

food consumption. This highlights the importance of targeted and inclusive

awareness campaigns to address street food safety issues across all

demographic groups.
 Research Problem Number 4. Is there a significant difference in

the assessments of the respondents when grouped according to their

demographic profile?

Table 11

Significant Difference of Assessments When Grouped

According to their demographic profile
Significance
Variables t/f Value Decision Interpretation
(P)

GENDER -1.370 0.174 Accept Ho Not Significant

AGE 0.757 Accept Ho Not Significant

0.521

FAMILY
1.367 0.257 Accept Ho Not Significant
MONTHLY
INCOME

JOB 0.256 Accept Ho

1.307 Not Significant
CLASSIFICATION

FREQUENCY OF
4.739 0.004 Accept Ho Significant
STREET FOOD
PURCHASE

Table 11 presents the differences in the level of awareness on street

food consumption when grouped according to the respondents' demographic

profile. The analysis indicates that there is no significant difference in the level

of awareness on street food consumption between male and female

respondents (p = 0.174), suggesting that sex does not play a significant role in

influencing awareness levels. Similarly, there is no significant difference

across different age groups (p = 0.521), implying that age does not have a

significant impact on awareness levels.

 Regarding family monthly income, the analysis found no significant

difference in awareness levels based on income (p = 0.257), suggesting that

individuals from different income brackets have similar levels of awareness on

street food consumption. The analysis also found no significant difference

based on job classification (p = 0.256), indicating that the type of job an

individual has does not significantly influence their awareness levels regarding

street food consumption.

However, when looking at the frequency of street food purchase, the

analysis found a significant difference in awareness levels (p = 0.004). This

suggests that individuals who purchase street food more frequently have

different awareness levels compared to those who purchase it less frequently.

People who patronize street food have been reported to suffer from foodborne

diseases like diarrhea, cholera, typhoid fever, and food poisoning. Others also

reported issues about sanitation problems as there are waste accumulation in

the streets where street vendors thrive and the congestion of wastewater

drains. Thus it is sensible that respondents who frequently purchase street

food have a different awareness level.

These findings align with existing literature. A study by Johns et al.

(2019) found that individuals who reported purchasing street food more

frequently were more likely to experience foodborne illnesses compared to

those who purchased street food less frequently. Similarly, Lee et al. (2018)

found that individuals who consumed street food more frequently had a higher

prevalence of gastrointestinal symptoms, indicating a lack of awareness

regarding food safety practices.

Wang et al. (2017) also observed that frequent street food consumers

prioritize convenience and affordability over food safety considerations,

suggesting a lower level of awareness regarding food safety and health risks.

To further support the findings regarding the differences in awareness

levels based on the frequency of street food purchase, additional literature

can be considered.

A study by Johns et al. (2019) investigated the relationship between

street food consumption and foodborne illnesses in urban areas. The study

found that individuals who reported purchasing street food more frequently

were more likely to experience foodborne illnesses compared to those who

purchased street food less frequently. This suggests that frequency of street

food purchase may be a key factor in determining awareness levels regarding

food safety.

Additionally, a study by Lee et al. (2018) examined the association

between street food consumption patterns and health outcomes in a

developing country context. The study found that individuals who consumed

street food more frequently had a higher prevalence of gastrointestinal

symptoms compared to those who consumed street food less frequently. This

indicates that frequency of street food purchase may be linked to a lack of

awareness regarding food safety practices among consumers.

 Furthermore, a study by Wang et al. (2017) explored the factors

influencing street food consumption behaviors among urban residents. The

study found that individuals who purchased street food more frequently were

more likely to prioritize convenience and affordability over food safety

considerations. This suggests that frequency of street food purchase may be

associated with a lower level of awareness regarding food safety and health

risks.

Overall, these studies provide additional support for the finding that

frequency of street food purchase may impact awareness levels regarding

food safety and health risks. This highlights the importance of targeted

interventions and educational campaigns to improve awareness among

frequent street food consumers.

 Table 12
Based on findings what can be used as a basis for a Community
Orientation Program
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 Table 12 outlines a Community Orientation Program based on the

research findings regarding street food consumption in the community. The

suggested activities aim to address key concerns raised by respondents. The

first activity focuses on educating the community about the risks associated

with consuming street food, highlighting topics on how street food becomes a

risk. The City Health Office is designated to oversee this activity, with

implementation planned to begin in March 2025. This initiative aligns with

existing literature by Johns et al. (2019), which emphasizes the health risks of

street food due to poor hygiene practices and food safety standards,

advocating for informed decision-making.

Another highlighted concern is the perception among respondents that

the long-term complications of street food consumption are severe. To address

this, the suggested activity includes incorporating topics on the effects of long-

term street food consumption into the Community Orientation Program. This

initiative, also under the purview of the City Health Office, aims to raise

awareness about the health implications of prolonged street food consumption.

This is in line with research by Lee et al. (2018), which underscores the need

to educate the public about the health risks associated with long-term street

food consumption to promote healthier food choices.

Moreover, the program suggests incorporating topics on wise spending

and affordable food acquisition to address the perception that street food is

more affordable. The Department of Trade and Industry (DTI) is identified to

lead this activity, emphasizing the importance of making informed and budget-

conscious food choices. This recommendation is supported by the Food and

Agriculture Organization of the United Nations (2022), which highlights street

food's popularity among low- and middle-income groups due to its affordability,

underscoring the need for education on wise spending.

 Lastly, to address the impact of media on consumer behavior, the

program recommends distributing physical and digital media describing the

side effects of consuming street food. This includes sharing experiences during

the Community Orientation Program to reinforce the message. The Local

Government Unit is tasked with overseeing this initiative, with a budget

allocated for media production. This aligns with research by Wang et al. (2017),

which emphasizes the influence of media campaigns in shaping consumer

behavior, particularly in conveying the risks associated with street food

consumption.

The Community Orientation Program based on the research findings

aims to raise awareness about the risks of street food consumption and

promote healthier food choices among community members. By addressing

these concerns and incorporating educational initiatives, the program seeks to

empower individuals to make informed decisions about their food consumption

habits.
Table 12 52
55
54
45
53
Based on findings what can be used as a basis for a Community 57
56
Orientation Program
Areas Of Suggested Office In Charge Budget Implementation
Concern Activities Requirement Timeline
Respondents Community
Perceive That Orientation
Consuming Street Inclusion Of City Health Office N/A MARCH 2025
Food Is A Risk To Topics About ONWARDS
Them How Food Street
Is/Becomes A
Risk
Respondents Community
Perceive That The Orientation
Complications Of Inclusion Of City Health Office N/A
Long Term Topics About The MARCH 2025
Consumption Of Effects Of Long ONWARDS
Street Food Are Term
Severe Consumption Of
Street Food
Respondents Community
Purchase Street Orientation
Food As They Are Inclusion Of N/A
More Affordable Topics On Wise DTI MARCH 2025
Spending In And ONWARDS
Affordable
Acquisitions In
Regards To Food
Respondents Distribution Of 1-1500PHP
Refrain From Physical Media Graphics And
Purchasing Street Describing The Local Government Layout
Food After Side Effects Of Unit
Encountering Consuming Street Production And
Media Talking Food Material Cost To
About The Side Scale
Effects Of MARCH 2025
Consuming Street ONWARDS
Food Dissemination Of
Digital Media On 1-5000PHP
Social Media Depending On
Platforms On The Type And
Topic Of Street Complexity
Food Consumption

Implementation Of
Experience
Sharing During N/A
The Community
Orientation
Program Among
Attendees
 CHAPTER 5

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter provides a brief statement of the problems addressed in this

study, summary of the date collection process, the findings and the generalizations,

and the related recommendations based on the findings.

Summary

This study has investigated on Level of Awareness among Residents of

Barangay Pulvorista Street Binakayan Kawit Cavite on Street Food Consumption:

Basis for a Community Orientation Program.

Specifically, it sought answers to the following questions:

1. What is the demographic profile of the respondents in terms of the

following:

1.1 Gender;

1.2 Age;

1.3 Family Monthly Income;

1.4 Job Classification; and

1.5 Frequency of Street Food Purchase?

 63

2. What are the results of the analysis on Level of Awareness among Residents of

Barangay Pulvorista Street Binakayan Kawit Cavite on Street Food

Consumption: Basis for a Community Orientation Program in terms of:

2.1 Perceived Susceptibility;

2.2 Perceived Severity;

2.3 Perceived Barriers; and

2.4 Cues to Action?

3. Is there a significant relationship between the assessments of the respondents

regarding to the Resident’s Level Of Awareness On Street Food Consumption

and their demographic profile?

4. Is there a significant difference in the assessments regarding to the Resident’s

Level Of Awareness On Street Food Consumption when grouped according to

their demographic profile.

5. Based on findings, could be proposed Community Orientation Program?

This study utilized the Mixed-Method research design, which combines

quantitative and qualitative research approaches. According to McCombes

(2019), Descriptive research aims to accurately and systematically describe a

population, situation or phenomenon. In this study, we examined the Level of

Awareness among Resident’s of

 64

Barangay Pulvorista Street Binakayan Kawit Cavite on Street Food Consumption.

Findings

The analysis of the respondent’s demographic profile and their level of

awareness on street food consumption yielded several key findings.

The demographic composition of the respondents was as follows: 55% male

and 45% female. In terms of age, 39% were 11-20 years old, 34% were

21-30 years old, 13% were 31-40 years old, and 14% were 41 years old and

above. For family monthly income, 43% had a monthly income below 10,000,

47% had an income between 10,000-20,000, 9% had an income between 30,000-

40,000, and 1% had an income of 41,000 and above. In terms of job classification,

54% were students, 3% were fishermen, 4% were carpenters, 6% were

employed in private companies, 17% were housewives, 7% were drivers,

4% were government employees, and 5% were in other occupations such

as dentist, foreman, event manager, and nurse.

Regarding awareness levels, residents showed a generally positive

awareness of the risks and safety measures associated with street food

consumption. For example, respondents strongly agreed (weighted mean =

3.33, p < 0.05) that consuming street food is a risk to them. They also

strongly agreed (weighted mean = 3.38, p < 0.05) that food handlers should
 65

wear disposable hand gloves, apron, hairnet, and face mask for better food

safety.

The analysis found no significant correlation between awareness

levels and demographic factors such as sex, age, family monthly income,

job classification, and frequency of street food purchase (p > 0.05 for all

variables). This suggests that awareness on street food consumption is

consistent across different demographic groups.

However, there was a significant difference in awareness levels based on

the frequency of street food purchase (p = 0.004), with individuals who

purchase street food more frequently showing different awareness levels

compared to those who purchase it less frequently.

In summary, the findings suggest that while awareness on street

food consumption is generally positive among residents, there are areas

where targeted interventions may be needed to improve awareness,

particularly among those who purchase street food more frequently.

Overall, the results provide valuable insights for policymakers and

public health officials seeking to promote food safety and reduce health

risks associated with street food consumption.

 66

Conclusions

Based on the findings, the following conclusions were drawn:

1. The demographic profile of the respondents revealed a diverse

sample, with 55% male and 45% female participants. The age

distribution was spread, with 39% aged 11-20, 34% aged 21-30,

13% aged 31-40, and 14% aged 41 and above. In terms of family

monthly income, 43% had a monthly income below 10,000, 47%

between 10,000-20,000, 9% between 30,000-40,000, and 1% had

an income of 41,000 and above. Job classification varied, with 54%

students, 17% housewives, and smaller percentages in other

occupations such as fishermen, carpenters, and government

employees. The frequency of street food purchase was also diverse,

with 19% purchasing daily, 35% 1-4 times a week, 26% almost daily,

and 20% 1-3 times a month.

2. The analysis of residents' awareness on street food consumption

showed positive results. Residents perceived street food

consumption as a risk to their health (3.33 weighted mean) and

agreed on the importance of hygiene practices among street food

vendors (3.38 weighted mean). They also perceived the potential

health risks and side effects of consuming street food as severe

(2.96-3.24 weighted mean) and agreed on the severity of foodborne

illnesses from street food (2.73-3.16 weighted mean).

 67

3. The study found no significant relationship between residents'

assessments of awareness on street food consumption and their

demographic profile. This suggests that factors such as gender,

age, income, job classification, and frequency of street food

purchase do not influence residents' awareness levels.

4. Similarly, there was no significant difference in residents'

assessments of awareness on street food consumption when

grouped according to their demographic profile. This indicates that

differences in gender, age, income, job classification, or frequency

of street food purchase do not lead to varying levels of awareness

among residents.

This study provides valuable insights into residents' awareness on

street food consumption. Despite diverse demographic profiles, residents

generally show positive awareness of the risks associated with street food

and the importance of hygiene practices. The findings suggest that

awareness campaigns should target the general population rather than

specific demographic groups to improve overall awareness and promote

food safety.
 68

Recommendations

Based on the conclusion the researchers recommend the

following:

Based on the findings of the study, it is recommended to conduct

targeted awareness campaigns on street food safety and hygiene

practices. These campaigns should focus on educating the general

population, including both frequent and infrequent street food

purchasers, about the potential risks associated with street food

consumption and the importance of proper hygiene practices among

food handlers. Collaborating with local health authorities, community

leaders, and street food vendors can help in disseminating accurate

information and promoting safe street food practices.

Given the positive awareness levels among residents, it is

recommended to implement regular monitoring and enforcement of food

safety regulations in street food vending areas. This can include

ensuring that food handlers adhere to proper hygiene practices, such as

wearing disposable gloves, aprons, hairnets, and face masks.

Additionally, regular inspection of street food vending areas and

equipment maintenance can help mitigate potential health risks

associated with street food consumption.

 69

To address the perceived barriers to choosing healthier food

options over street food, efforts should be made to increase the

accessibility and affordability of healthier food choices. This can include

promoting local markets and vendors that offer fresh and healthy

alternatives to street food, as well as providing educational programs on

nutrition and healthy eating habits.

Since there was no significant difference in awareness levels

based on demographic factors, it is recommended to continue

implementing holistic approaches to promoting food safety and hygiene.

This can include community-wide campaigns, school-based education

programs, and collaboration with local health authorities to ensure

consistent messaging and practices across different demographic

groups.
 70

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 74

APPENDICES
 75

QUESTIONNAIRE

Greetings from International School for Hotel and Restaurant

Management! We are currently doing our undergraduate research

entitled: “Level of Awareness among Residents of Barangay

Pulvorista Street Binakayan Kawit Cavite on Street Food

Consumption: Basis for a Community Orientation Program”. We would

like to get some of your time and effort to answer all the questions

below. Rest assured that all information you will give will be kept

confidential.

Thank you for your cooperation.

Respectfully,

Researchers, ISHRM School System

Part I. Demographic Profile

Directions: Put a check in the line with your corresponding answers for

the following questions below:

1. What is your Gender/Sex?

_____ Male _____Female

2. What is your age?

_____ 11 to 20 years old _____ 21 to 30 years old

_____ 31 to 40 years old _____ 41 years old and

above
 76

3. Family monthly income:

_____ Below 10,000 _____ 10,000 to 20,000

_____ 30,000 to 40,000 _____ 41,000 and above

4. Job Classification:

_____ Student _____ Housewife

_____ Fishermen _____ Driver

_____ Carpenter _____ Government employee

_____ Employed in private company _____Others

5. Frequency of Street Food Purchase:

_____ Daily _____ 1-4 Times A Week

_____ Almost Daily _____ 1-3 Times A Month

Part II. Assessments of Level of Awareness among Residents of

Barangay Pulvorista Street Binakayan Kawit Cavite on Street Food
Consumption
Instruction: Please check the column that corresponds to your answer.

Scale: 4 – Strongly Agree 3 – Agree 2 – Disagree 1 – Strongly Disagree

A. Perceived Susceptibility
4 3 2 1

1. Do you think that consuming

street food is a risk to you?
2. How strongly do you agree
with the notion that potential
health risks associated with
street food consumption are
concerning?
 77

3. Do you believe that

consuming street food could
increase the risk of you
experiencing food borne
illness and/or health risks.
4. Do you feel vulnerable to
food borne illnesses and/or
health risks borne from
consuming street food?
5. Do you think that the side
effects of consuming street
food (food borne
illnesses/health risks) are
serious?
6. Do you think that the food
handler need to wear
disposable hand gloves,
apron, hairnet, and face
mask for better food safety?
7. Do you agree that the food
handler should always keep
their finger nails trimmed and
clean to prevent health risk?
8. Do you think that the street
food vendor should avoid
touching their hair of face
while cooking for a better
safety food?
9. Do you agree that the food
handler should always have
a cleaning of wiping cloths
for disinfectant on a daily
basis?
10. Do you agree that reusing of
cooking oil is still good?
11. Are you agree that delivery
of safe food will increase
their profit?
12. Do you think contamination
will not occur in cooked
food?
 78

13. Do you agree that the

equipment and machinery
cleaning of the street food
vendor is need to be done on
a daily basis?

A. Perceived Severity
4 3 2 1

1. Do you think the potential

long term health implications
of consuming street food
regularly are severe?
2. Do you think the potential
food borne illnesses from
consuming street food
regularly are severe?
3. Are the potential health risks
of consuming street food to
significant?
4. Do you think the side effects
of consuming street food
(food borne illnesses/ health
risks) are a serious concern
to you?
5. Do you feel that the side
effects of consuming street
food (food borne
illnesses/health risks) of
street food consumption are
severe compared to other
types of food?
6. Do you think that the street
food vendor who’s suffering
from infectious diseases
shall not be working even if
they are wearing personal
protective equipment (PPE)?
7. Are you agree that the
insecticides/disinfectants
shall be stored separately
away from the food to
prevent any risk?
 79

B. Perceived Barriers
4 3 2 1

1. Do you feel that you buy

street food because the
alternative foods are more
expensive?
2. Replace the expensive with
accessible?
3. Would you buy street food if
the healthier food option is
further away?
4. Would you buy street food if
the healthier food option is
something you're not familiar
with?
5. Would you buy street food if
the healthier food option is
something you don't think is
appetizing?

C. Cues to Action
4 3 2 1

1. When you experience illness

after consuming street food,
does it make you reconsider
your food choices?
2. When someone you know
experiences side effects
(food borne illness/health
risk) due to consuming street
food, does it make you
refrain from buying street
food?
3. When you encounter media
(online/physical) talking
about the side effects
(foodborne illness/health
risk) of consuming street
food, does it make you
refrain from buying street
food?
 80

1. When someone talks to you

or you overhear people
talking about the side effects
(foodborne illness/health
risk) of consuming street
food, does it make you
refrain from buying street
food?
2. When you see the
Preparation environment
and/or the immediate
surroundings where street
food is prepared in, does it
make you refrain from buying
street food?
3. Are you in agreement with
the idea that previous
negative experiences with
consuming street food would
prevent you from buying
street food again?
 81

CERTIFICATION
 82

STATISTICIAN’S CERTIFICATION
 83

CURRICULUM VITAE
 84

Pame Andrew G. Bernabe

Pamebernabe5@gmail.com

09190944046

Saturn St. Teotimo Village, Bagbag I, Rosario,

Cavite

OBJECTIVE

Seeking any position to share the knowledge and skills I’ve learned inside

the school and to experience having a job.

KEY SKILLS AND COMPENTENCIES

 Cooking

 Creative

 Good Listener

CERTIFICATIONS

 On The Job Training – Solaire (2022-2023)

 Shakey’s – Service Crew – Kawit Centennial Branch (2019-2020)

 Island Cove – Food Server – Kawit Cavite (2015-2016)

 85

ACADEMIC QUALIFICATIONS

Tertiary: ISHRM School System – Bachelor of Science in Culinary

Management

2020 - Present

Secondary: SHS: ISHRM School System

2018 - 2020

JHS: Bagbag National High School

2014 – 2018

Primary: Mayapyap Elementary School

2008 – 2014

PERSONAL DETAILS

Date of Birth: April 7, 2002

Place of Birth: Cabanatuan City, Nueva Ecija

Civil Status: Single

Citizenship: Filipino
 86

John Dave Famatigan

johndavefamatiganactual@gmail.com

09321291091

109 Tierra Verde Executive Townhouse, Emilio

Aguinaldo Highway, Habay II Bacoor Cavite

OBJECTIVE

Quick learner with academic abilities and technical knowledge to succeed

in different roles with a major interest in food and technology. Ready to expand

horizons with additional knowledge and abilities gained from training and

experience. Always ready to help others and use abilities to support others.

KEY SKILLS AND COMPENTENCIES

 Quick Learner

 Positive Attitude

 Communication Skills

 Problem solving and Critical thinking

 Adaptable and able to improve when needed

 Positive Thinker

 Team Player
 87

ACADEMIC QUALIFICATIONS

Tertiary: ISHRM School System – Bachelor of Science in Culinary

Management

2020 – Present

R.E.V.I.L.L.A Center – TESDA Bacoor – Bread and Pastry

Making

2016 – 2017

R.E.V.I.L.L.A Center – TESDA Bacoor – Cookery

2016 – 2017

R.E.V.I.L.L.A Center – TESDA Bacoor – Cake Decoration

2016 – 2017

University of the Philippines Manila – BA Organizational

Communication

2014 – 2016

PERSONAL DETAILS

 Date of Birth: October 21, 1997

 Place of Birth: Quezon City

 Civil Status: Single

 Citizenship: Filipino
 88

Eric B. Jamen

Jameneric8@gmail.com

09656829685

#81 Topaz Street Zapote 2 Bacoor Cavite

OBJECTIVE

A highly Motivated, detail-oriented and friendly individual. Seeking an

entry-level position as a restaurant team member and knowledge of food

preparation and skills to provide customer with an exceptionally positive

experience.

KEY SKILLS AND COMPENTENCIES

 Cooking

 Creative

 Good Listener

CERTIFICATIONS

 Jollibee – Crew, Drive Thru and Kitchen Staff – (2018 - 2019)

 New Coast Hotel Manila – Waiter, Bartender and Chef

 89

ACADEMIC QUALIFICATIONS

Tertiary: ISHRM School System – Bachelor of Science in Culinary

Management

2020 - Present

Secondary: SHS: ISHRM School System

2018 - 2020

JHS: General Emilio Aguinaldo National High School

2014 – 2018

Primary: Zapote Elementary School

2008 – 2014

PERSONAL DETAILS

 Date of Birth: March 31, 2001

 Place of Birth: Burol 1 Dasmarinas Cavite

 Civil Status: Single

 Citizenship: Filipino
 90

John Michael V. Patalinghug

jm.patalinghug016@gmail.com

09381287100

Blk 15 Lot 19 A Texas Street, Manuela Ville

subdivision Barangay San Agustin II, Dasmarinas

Cavite

OBJECTIVE

A hardworking cook and took a BS Culinary Management with

couple of years experience in kitchen while studying before, seeking a job

with growing company where can utilize my learned knowledge and skills to

gain personal, promotional, financial and spiritual growth.

KEY SKILLS AND COMPENTENCIES

 Learns Quickly

 Detail Oriented

 Communication

 Teamwork

 Reliable
 91

CERTIFICATIONS

 On Call Employment ( Line Cook ). Zark’s Burger, SM Dasmarinas

March 2019 – 2021

 Employee ( Kitchen and Service Crew ). Golden Archers Mcdonalds,

Dasmarinas Pala- pala

February 2022 – May 2023

 On-the Job Training ( Banquet Kitchen helper and Ala Carte Line cook ).

Midas Hotel and Casino, Pasay

August 2023 – November 2023

 Bar and Beverage Management

 Essential Public Health: COVID-19 (Restaurants)

 F&B Management Essentials

 F&B ROI Improvement

 F&B Service Professional

Food Handler Learning Path

PERSONAL DETAILS

 Date of Birth: September 16, 2000

 Place of Birth: Dasmarinas Cavite

 Civil Status: Single

 Citizenship: Filipino
 92

Veahlou S. Tesorero

veahtesorero@gmail.com

09056861107

Greenville heights subdivisions Tabon 1

Kawit Cavite

OBJECTIVE

A position as an active employee, involving responsibility and

working with others as a team member to achieve advancement and

growth for the company.

KEY SKILLS AND COMPENTENCIES

 Ability to work in a team

 Strong work ethic

 Adaptability

 Time Management

 Good Communication

CERTIFICATIONS

On The Job Training – Okada Manila

 93

 Flexible Industry Practicum – Culinary Management Track Hospitality

Institute of America- Philippines INC. (HIAP)

 Food and Beverages Services NCII

 Housekeeping NCII

ACADEMIC QUALIFICATIONS

Tertiary: ISHRM School System – Bachelor of Science in Culinary

Management

2020 - Present

Secondary: SHS: ISHRM School System

2018 - 2020

JHS: Mary Calkins School

2014 – 2018

Primary: Mary Calkins School

2011 - 2014

Our Lady of Fatima Academy

2008 - 2011
 94

PERSONAL DETAILS

Date of Birth: February 16, 2002

Place of Birth: Kawit, Cavite

Civil Status: Single

Citizenship: Filipino
95
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