Chapter 1

THE PROBLEM

Rationale

Through the years, food and other services are being offered by many

different food establishments here in San Fernando City, La Union. With

regards to this, the City Health Office, to ensure safety among customers,

imposed rules regarding strict health and sanitary practices together with the

sanitary office. Highly ranked restaurants and fast-foods (Jollibee, Mc

Donald’s, KFC, Pizza Hut, Greenwich, Shakey’s, Goldilocks, and Chowking)

strictly impose such rules regarding sanitation.

Many people nowadays prefer to depend on the food served at the

carinderia. Students, employees, drivers and vendors are those people who are

likely to be customers in the carinderias. With the imposed rules implemented,

these people will benefit from it by receiving safe and proper nourishments

from the food and the owners will be able to implement and practice proper

sanitation with regards to food selection, and food preparation.

Carinderias have basic standards regarding sanitation practices and

health maintenance. The Government of the Sanitary Office issues sanitary

permits to owners to ensure the cleanliness and safety of individuals. The

carinderias must be well-cleaned and well-managed to prevent the spread of

 2

certain microorganisms which causes disease and contamination of food to

maintain safe and proper nourishment from the food.

This study aims to enhance not only the necessary knowledge and skills

of carinderia owners and staff of City of San Fernando, but also to implement

and practice proper sanitation in managing their business regarding proper

health and sanitary practices as well as the importance of sanitation on food

practices, food selection, food preparation, and pricing. It also let customers

and carinderia workers bear in mind the real essence of proper health and

sanitation in their lifestyle in relation to their work and food intake.

Conceptual Framework

Several concepts were derived from the reviewed professional literatures

and related researches.

Health and sanitary practices directly affect other people particularly the

owners and staff of carinderias who do not implement proper health and

sanitary practices. People who get adequate nourishment pay better on work

and daily activities. Unsanitary practices and unhealthy food could lead to

contamination and rise of food-borne diseases.

Health is a state of complete physical, mental and social well-being and

not merely the absence of disease or infirmity.

(http://en.wikipedia.org/wiki/Health)
 3

Health is composed of many elements, high level health, health requires

a balance in and among all the factors that make up these elements, conceives

six dimensions of health: physical, emotional, mental, social, vocational and

spiritual called “health cube” (Eberst, 1989).

Hygiene purposes and awareness on sanitation is one way to eliminate

lifestyle diseases and other food-borne diseases.

According to world health organization, complete mental social well being

and not merely the absence of diseases or infirmity are very important in the

life of a person. It goes on that health is one of the fundamental rights of every

human being without distinction of race, religion, political, belief, economic or

social condition on the health needs of the nation. (J.B. Lippincott,

Fundamental of Nursing).

This indicates that what constitutes health is not necessarily constant in

nature. There is no exact point at which poor health ends and good health

begins in relation to the health practices of carinderia owners of the City of San

Fernando, La Union.

Sanitation generally refers to the provision of facilities and services for

the safe disposal of human urine and feces. Inadequate sanitation is a major

cause of diseases world-wide. To improve sanitation needs a significant

beneficial impact on health both in households and across communities. The

 4

word “sanitation” also refers to the maintenance of hygienic conditions,

through services such as garbage collection and waste water disposal

(http://www.who.int/topics/sanitation/en/).

Sanitation is the hygienic means of promoting health through prevention

of human contact with the hazards of wastes. Hazards can be physical,

microbiological, biological or chemical agents of disease. The term “sanitation”

can be applied to a specific aspect, concept, location, or strategy, such as: a)

Basic sanitation – refers to the management of human feces at the household

level. This terminology is the indicator used to describe the target of the

Millennium Development Goal on sanitation. b) On-site sanitation – the

collection and treatment of waste is done where it is deposited. Examples are

the uses of pit latrines, and septic tanks. c) Food sanitation – refers to the

hygienic measures for ensuring food safety. d) Environmental sanitation – the

control of environmental factors that form links in disease transmission.

Subjects of this category are solid waste management, water and waste water

treatment, industrial waste treatment and noise and pollution control

(http://www.who.int/topics/sanitation/en/).

Figure 1 shows the research paradigm of the study. It includes different

variables used in the study the Input, Process, Output, the input variables

includes the variables; the profile of the carinderia which includes years of

operation, number of staff, physical facilities, work-related background of: a)

 5

operators, b) staff, and it also includes the status of the carinderia in terms of

food selection, food preparation, and pricing. The process variable is the

formulation of the nutritional action plan. This variable can help to determine

the output variable which is the proposed Nutritional Action Plan.

 6

INPUT PROCESS OUTPUT

1) Profile of the carinderia:

a) Years of operation
c) Number of Staff 1) Analysis of the
c) Physical Facilities profile of:
d) Work-related a) Profile of
background of: Carinderia A Nutritional
1) Operator
b) Status of Action Plan
2) Staff
Carinderia for
2) What is the status of the 2) Formulation of Carinderias
carinderia observed in Nutritional Action Plan
terms of the following:
a) Food selection
b) Food preparation
c) Pricing

Feedback

Figure1. The Research Paradigm

 7

Statement of the Problem

This study aims to determine the status of carinderias situated along

higher education institutions (HEIs) in the City of San Fernando, La Union as a

basis in the formulation of nutritional action plan. Specifically, it answers the

following questions:

1. What is the profile of the carinderia in terms of:

a. years of operation

b. number of staff

c. physical facilities

d. work-related background of:

1) Operator

2) Staff

2. What is the status of the carinderia observed in terms of the following:

a. Food Selection

b. Food Preparation

c. Pricing
 8

3. Based on the result, what nutritional action plan can be formulated

to enhance the status of the carinderia?

Hypothesis

1. The status of the carinderias situated along highly educational institutions

in the City of San Fernando, La Union is moderate.

Scope and Delimitation

The scope of this study is limited only to the carinderias situated along

higher education institutions in San Fernando City, La Union. It covers the

profile of the carinderia in terms of years of operation, number of staff, physical

facilities, and work-related background of: 1) operator, 2) staff and the status

of the carinderia. This study is on a 6 months time frame. It is further

delimited to the status of the carinderia in terms of food selection, food

preparation, and pricing.

Significance of the Study

This study serves to inform recipient on the status of carinderias relevant

to food services.

Department of Health, the findings of the study will be a basis for them

to see the effects of improper practice of carinderias in health and sanitation in

 9

the City of San Fernando, La Union. The findings will be a basis in

implementing proper programs to resolve the problems presented.

City Health Office, the findings of the study will be a basis for the local

government to see the effects of improper practice of carinderias in health and

sanitation and to make them aware about the current situations in San

Fernando City carinderia. The findings will be a basis for the government in

implementing proper programs to resolve the problems presented.

School Administration, Faculty and Staff, this study will make them

aware of practices of carinderias in terms of health and sanitary that will serve

as their guide in educating their students.

Carinderia Operators, the findings of the study will benefit the owners

by advancing their knowledge on health and sanitation, food services, food

handling, food preparation, food preservations of cooked foods, proper hand

washing, water supply and better serve customers.

Students, finally, this study will benefit the students by making them

aware about the health and sanitary practices of carinderias of which not only

that they eat and to make of its effect on their nutritional status.

Community, as recipient of carinderia services, this study aims to give

better insights on how to improve food choice and selection through positive

feedback.
 10

Researchers, this study will give the researcher reliable information

regarding the health and sanitary practices of carinderias in San Fernando

City, La Union.

Future researcher, this study will project a wide picture of the subject

that will serve as a reference for a more intensified research for the purpose of

upgrading health and sanitary practices.

Definition of Terms

The following terms are operationally defined:

Carinderia. In this study, it refers to a local eatery selling and serving

viands with wooden benches. It is also known as “turo-turo”, wherein

customers literally point what they want to eat from an array of cauldrons. The

carinderia was considered as a respite of travelers having originated as a quick

food service in busy crossroads.

Carinderia Operators. In this study, it refers to the proprietor or owner

of the carinderia.

Food Handling. In this study, it starts with the marketing, food selection

and cooking of food.

Food Preparation. In this study, it refers to serving, consumption and

storing of food.
 11

Food Preservation. In this study, it refers to the process of treating and

handling food to stop or slow down spoilage like loss of quality edibility or

nutritional value.

Food Selection. In this study, it refers to the selection of one food over

another.

Nutritional Action Plan. In this study, it refers to the basic nutritional

procedures formulated on improving nutritional care.

Pricing. In this study, it refers to the manual or automatic process of

applying prices to purchase and sales orders, based on factors such as: a fixed

amount, quantity break, promotion or sales campaign, specific vendor quote,

price prevailing on entry, shipment or invoice date, combination of multiple

orders or lines, and many others.

Status. In this study, it refers to the relative position or standing of a

person or practices.
 Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

The following study are cited and reviewed in books, magazines and internet.

Profile of the Carinderia

Years of Operation

The latest statistics from the Small Business Administration (SBA) show

that "two-thirds of new employer establishments survive at least two years, and

44 percent survive at least four years." This is a far cry from the previous long-

held belief that 50 percent of businesses fail in the first year and 95 percent fail

within five years.

Better success rates notwithstanding, a significant percentage of new

businesses do fail. Expert opinions abound about what a business owner

should and shouldn't do to keep a new business afloat in the perilous waters of

the entrepreneurial sea. There are, however, key factors that -- if not avoided --

will be certain to weigh down a business and possibly sink it forevermore.

If you start you business for some reasons like, having a passion and

love for what you'll be doing, and strongly believe -- based on educated study

and investigation -- that your product or service would fulfill a real need in the

marketplace then there would basically be a strong continuing service through

the years.
 13

The years of operating a business does not only depend on the

management of the operator but also with the services being offered to the

customers. Having your customers satisfied with the services you give will

make them keep going back to you

(http://www.businessknowhow.com/startup/business-failure.htm).

Number of Staff

In determining a business' number of employees, the Small Business

Administration (SBA) counts all individuals employed on a full-time, part-time,

or other basis. This includes employees obtained from a temporary employee

agency, professional employee organization or leasing concern. SBA will

consider the totality of the circumstances, including criteria used by the IRS

for Federal income tax purposes, in determining whether individuals are

employees of a concern. Volunteers (i.e., individuals who receive no

compensation, including no in-kind compensation, for work performed) are not

considered employees.

The average number of employees of the concern is used (including the

employees of its domestic and foreign affiliates) based upon numbers of

employees for each of the pay periods for the preceding completed 12

calendar months.

Part-time and temporary employees are counted the same as full-time

employees.
 14

If a concern has not been in business for 12 months, the average number

of employees is used for each of the pay periods during which it has been in

business.

The average number of employees of a business concern with affiliates is

calculated by adding the average number of employees of the business

concern with the average number of employees of each affiliate. If a concern

has acquired an affiliate or been acquired as an affiliate during the

applicable period of measurement or before the date on which it self-certified

as small, the employees counted in determining size status include the

employees of the acquired or acquiring concern. Furthermore, this

aggregation applies for the entire period of measurement, not just the period

after the affiliation arose.

The employees of a former affiliate are not counted if affiliation ceased

before the date used for determining size. This exclusion of employees of a

former affiliate applies during the entire period of measurement, rather than

only for the period after which affiliation ceased

(http://www.smallbusinessnotes.com/small-business-resources/how-does-

the-small-business-administration-calculate-number-of-employees.html).
 15

Physical Facilities

When specifying building requirements, the entrepreneur must avoid

committing to a space that is too large or too luxurious for the company’s

needs. At the same time, the space should not be so small or limited that the

operations are hindered or become inefficient. Buildings do not produce

profits directly: they merely house the operations and personnel that do so.

Therefore, the ideal building will be practical, not extravagant..

The general suitability of a building for a given type of business operation

depends on the functional requirements of the enterprise. For example, a

restaurant should ideally be on one level: a manufacturer’s production

processes that are interlinked should be in the same building and located

near one another. Other important factors to consider include the age and

condition of the building, potential fire hazards, the quality of heating and

air conditioning systems, the adequacy of lighting and restroom facilities,

and appropriate entrances and exits. Obviously, these factors are weighted

differently for a factory operation that for a wholesale or retail operations.

But in every case, the comfort, convenience, and safety of the business’s

employees and customers should be taken into consideration (Longenecker,

Small Business Management: Launching and Growing Entrepreneurial

Ventures).
 16

Work-experience Background

Recent research (from the Learning and Skills Council) has shown that

good exam results are not enough to secure school leavers a job with good

pay. Young people can earn an extra £1,000 a year in their first job if they

have relevant work experience.

The survey, of more than 400 employers found that 90% said that

relevant work experience was an important part of a CV and 13% said they

would not interview a candidate without it.

Work experience can help develop skills in communication and team

working. It also helps a young person decided if a work area is likely to be

what they want.

It can be hard though to get this work experience, and the week long

work experience via schools can be of variable benefit. I encourage the

young people I work with to identify possible career paths and then to go and

talk to people currently doing that sort of job. This will often lead on to either

work shadowing or some part time/ short term work (Denise Taylor, Career

& assessments expert).

 17

Status of the Carinderia

Food Selection

With so many people claiming that they have the answers about

your health and nutritional needs, it's hard to know what you're supposed to

eat. The following information will help you interpret the Food Guide Pyramid

and make the information easier to digest.

Whole grains contain carbohydrates and lots of fiber, B vitamins,

potassium, iron, selenium, some protein, calcium and vitamin E. They also

contain phytochemicals. From this group you'll want to include all breads that

are not made from white flour, pasta, rice, noodles, breakfast cereals, oats and

grains. Aim for 3 daily servings of whole grain types and watch the added fat.

Have 6 to 11 servings daily according to your appetite and size. Example: 1

slice of bread, a bowl of cereal, half a bagel, 3 crackers, or half a cup of cooked

rice or pasta. Most people would benefit from eating more of these foods. Whole

grains are nutritious and filling, so make them a part of each meal and use

them as snacks in moderation. 

Fruits and veggies are known for their vitamin C, folic acid, beta

carotene, fiber, magnesium and potassium. They also contain some

carbohydrates as well as iron, calcium and phytochemicals. Fresh, frozen,

dried and juices are better than canned, since vegetables and fruits lose some
 18

of their nutritional value in the canning process. Choose a variety of different

types and colors each day. Aim for at least 5 to 6 portions every day. A portion

equals 1/2 cup of raw or cooked fruits and vegetables or 1 cup of leafy

vegetables. Diets rich in fruit and vegetables can help protect against heart

disease, help weight control, maintain a strong immune system and keep your

bowels regular. They can also be a good alternative to sweets.

Foods in the milk and dairy category contain calcium, protein, vitamin

B2, B12, zinc, and vitamins A and D. Phytochemicals can be found in the soy-

based foods. When choosing dairy products, go for lower-fat varieties such as

reduced-fat milks, yogurts and cheeses. Try tofu, calcium-fortified soy milk or

soy yogurt. Limit your intake of hard cheeses. You should have 2 to 3 servings

daily. Example: 1 cup of milk and 1 1/2 oz. of cheese. A good calcium intake

throughout life--especially during adolescence and your early twenties--helps

reduce the risk of osteoporosis. 

Meat and fish contain much needed protein as well as selenium, B

vitamins, zinc, magnesium, iron and potassium. There are also many healthy

phytochemicals in beans, lentils, nuts, seeds and tofu. Choose lean and

trimmed red meats and poultry. Include all types of fish as well as eggs, beans,

split peas and lentils, tempeh and soy beans. The Good Guide Pyramid

suggests eating moderate amounts, which means 2 to 3 servings a day.

 19

Example: 1 oz. of meat, 1 egg or 1/2 cup of beans. You should get your protein

from a variety of sources in your diet , so there is no need for large meat

portions. Protein is a major source of energy, and B vitamins promote a healthy

nervous system and other functions. 

Sweets, desserts, fats and oils contain, of course, fat and sugar. They do

provide us with some essential fats, vitamins and minerals. There are essential

phytochemicals in virgin olive oil, canola oil and chocolate. When choosing

which fats to add to your diet (we all need some), unsaturated oils such as

found in olive, grapeseed, sunflower soy oils and their spreads are best. Use

fats sparingly when preparing food. Look for lower-fat alternatives to spreads,

salad dressings and fast food, and limit your dessert portion. High saturated

fat may raise cholesterol levels. Frequent sugar intake may strain your immune

system and slow down metabolism (http://www.livestrong.com/article/13963-

food-selection-table/).

When making food choices, we need to follow a basic guiding principle:

Food imparts nourishment in multiple ways. Understanding and using

nutrition to enhance well-being is nothing new – our ancestors practiced this

for thousands of years.

Grasping this wisdom enables us to select food that will encourage a

healthy metabolic process. Below is an overview to help you select your food.
 20

Favoring whole, intact foods supports optimum health. Thus, food

should be consumed whole – all the edible parts of the food should be used.

Whole foods have only one ingredient – themselves. For example, favor eating

an orange rather than drinking the juice, and choose whole grain breads

instead of enriched flour breads. This will ensure that you are consuming all of

the nutrients in the right amount or combination.

Food should be as fresh and natural as possible. Choose foods that are

closest to their natural state – not processed, canned or frozen. While food that

has been canned or frozen lasts a long time, it can lose from 20 to 80% of its

nutrients. Try to eat fresh as often as possible, but if it is not available, choose

dried, pickled or fermented food. Avoid commercially deep fried foods.

Choose organic foods whenever you can. Chemically grown food burdens

the kidney and liver (which filter chemicals) as well as our environment. If your

budget does not allow for all organic, prioritize organic meat, dairy, oils, nuts,

seeds and grains.

Try to eat seasonal, regional produce as much as possible. This increases

the likelihood that your food will be fresh, ripe, preservative-free and nutrient-

rich. Eating seasonally means choosing “summer vegetables” during summer

months (tomatoes, zucchini, corn) – their thermal properties will keep you cool

in the heat. Favor heartier produce in cooler months, like dark green leafy

vegetables (kale, Swiss chard, collard greens), root vegetables (sweet potatoes,
 21

parsnips, yams), and fruit (apples, pears), which can help you stay warm in

colder temperatures. Buying local food makes sense for a number of reasons: it

has fewer preservatives, it supports your local farmers and it’s gentler on the

environment. From an energetic point of view, it also makes sense: local food

will help you stay balanced and in tune with your specific environment.

Always eat real foods. There are many “food like” products in the market

place that try to imitate the real thing, such as artificial sweeteners, artificial

color, and artificial flavors. Try to eliminate them from your diet.

Each meal should include all your macro-nutrients (carbohydrates,

proteins and fats) and micro-nutrients (vitamins and minerals). As a simple

rule of thumb, try to eat colorful food. You can get all of your vitamins and

minerals by consuming colorful fruits and vegetables, and your macro-

nutrients by consuming whole grains and good fats (such as olive oil). Also, try

to include a good quality protein, such as beans or fish.

Our bodies are better suited to digesting and using the foods eaten for

centuries by our ancestors. When you eat the beans and grains that were the

traditional foods of your ancestors from the “old country,” you keep the

tradition alive and nourish yourself more richly. Answer this basic question:

what grains and beans did your ancestors eat? Native Americans would answer

corn, peas, and pinto beans. Northern Europeans would answer rye, barley,
 22

buckwheat and white beans. South Americans would answer quinoa and black

beans. Asians would answer soy and rice.

Following these principles, you are bound to prepare and enjoy delicious

food, but do not feed yourself with too many food facts and figures. Yes, you

can educate yourself about what your body requires nutritionally, but

ultimately the real test is how your body responds to it, so feed yourself with

good, delicious food, and be mindful of how the food makes you feel

(http://www.thepalettefund.org/what_we_do/more/the_principles_of_food_sele

ction_how_to_choose_your_food/).

Food Preparation

Cross-contamination is the transfer of harmful bacteria to food from

other foods, cutting boards, utensils, etc., if they are not handled properly. This

is especially true handling raw meat, poultry, and seafood, so keep these foods

and their juices away from already cooked or ready-to-eat foods and fresh

produce. When handling foods, it is important to Be Smart, Keep Foods Apart

Don’t Cross-Contaminate. By following these simple steps, you can prevent

cross contamination and reduce the risk of food-borne illness.

When shopping separate raw, poultry, and seafood from other foods in

your grocery-shopping cart. Place these foods in plastic bags to prevent their
 23

juices from dripping onto other foods. It is also best to separate these foods

from other foods at check out and in your grocery bags.

In refrigerating food place raw meat, poultry, and seafood in containers

or sealed plastic bags to prevent their juices from dripping onto other foods.

Raw juices often contain harmful bacteria. Store eggs in their original carton

and refrigerate as soon as possible.

Food must be handled properly from purchase until consumption. The

safety of food for human consumption often depends on destroying by cooking

those microorganisms and parasites that cause infectious disease and food

poisoning and cause off-flavors, discoloration, and similar spoilages that may

be unpleasant and distasteful but are not necessarily cause for human illness.

One of the most effective ways we have to protect others and ourselves

from illness is good personal hygiene. This means washing not only your hands

but also your body. It means being careful not to cough or sneeze on others,

cleaning things that you touch if you are unwell, putting items such as tissues

(that may have germs) into a bin and using protection when you might be at

risk of catching an infection. Personal hygiene such as bathing is very much

dependent on the culture in which you live. In some cultures, it is expected

that you will wash your body at least every day and used deodorants to stop

body smell (http://en.wikipedia,org/wiki/hygiene).

 24

Hygiene is more than just being clean; it is defined as the many practices

that help people to stay healthy. Practicing good personal hygiene is smart for

two reasons. First, it prevents people feel good about themselves and their

bodies. Good hygiene includes thoroughly and regularly washing one’s body

(especially hands), washing one’s hair, brushing and flossing teeth, and caring

for gums. These grooming habits will reduce the threat of bacteria that

constantly (Health and Sanitary Practices of Barangay Central East Bauang, La

Union S.Y 2007-2008).

Food standards are possible to evaluate food products by means of their

appearance, flavor, and especially by means of their nutritive value. More often

used standard in fast foods, dining facilities, or any other food establishments

by the persons consuming is for them to accept the food item or dishes. Other

than these factors or standards influencing consumers or individual’s opinion

on the quality of food are: age, cultural and socio-economic background, past

experiences to foods, education and scientific knowledge and emotions. Each

person considers himself an expert, based on his own likes and dislikes.

Maintenance of quality in quantity food preparation is also difficult. There are

several mechanical controls to obtain quality dishes, foods or products. Some

of them are measures of ingredients, standard recipes, and standardized

utensils. A strategic point in processing and serving of food must compliment

these controls to have a better quality of finished products.

 25

The objectives of a good food preparation are to conserve its nutritive

value, to improve digestibility, to enhance flavor and attractiveness of color,

shape or form, and texture, and be able to impart nutritional foods to the

customers that are free from any infective microorganisms and hazardous

substances.

The nutritive value of any food depends upon its composition. Original

Nutritive Value is said to be largely conserved when there is no cooking or

soaking done in preparing the foods. Otherwise, certain changes may occur,

most of which are the destruction of some of vitamin contents and some

mineral loss.

There are specific changes in nutritive value, In cooking some foods,

chemical changes takes place similar of that indigestion. In some instances, a

starch is transformed into dextrin and sugars, and fats are partially separated.

Another one is when food ingredients are cooked at a high temperature or with

a long-continued low heat, the consistency of the ingredients changes but did

not improve their digestibility. As a result, cooked food is not easily digested

turns out to affect the process of metabolism.

Enhancing and conserving original flavor, developing, or blending

particular flavors are the common effects of cooking on the palatability of food.

Also, effects on color, form, texture are important.

 26

In enhancing and conserving the original flavor of foods one must ensure

the right amount of heat in cooking to produce a better if not the best or a

nutritionally cooked product. On the other hand, standard recipe gives the

cooking instructions for each type of food.

We can observe conserving of color in vegetables to be cooked as well as

development of color in roasting of meats, baking of cakes and cookies as one

foal of cookery.

Effects on form or shape in preparing food in slicing the ingredients in

their uniform size, thickness and contour to come up with an appetizing

finished product.

Ingredients or foods to be prepared may maintain their natural state or

texture, softened as in some fruits or vegetables, or even hardened as in

pastries. Changes in texture usually accompanied by changes in form. The

texture should comply with the characteristics of the specific product to be

prepared and its desirability to the consumers. For example in creamed dishes

like those of pastries. Their consistency present form that is not pleasing but

messy to the eyes of the consumers.

Palatability is one of the desired results of food preparation. There are

factors that contribute to the palatability like appearance, odor, and taste.

There are even changes in food color that indicates change in nutritive value.
 27

Palatability depends largely upon the freshness of foods. Methods of pre-

preparation and cooking enhance the palatability of food.

Appearance which plays a very important role in preparing food is a

visual element to which human eyes, minds, and palates are very sensitive. A

person is quick in making comparisons in what he sees from what he see from

what he eats. Time is hardly needed in preparing and serving a good quality of

food.

Control of color in food products has much attention in the past years.

One that prepares food must realize that foods must be prepared in a way that

it can preserve color, to retain into nutritive values.

Consistency of food pertains to the degree of firmness or density or

retention of form of the ingredients of the product being prepared. Soups,

sauces, gravies, gelatins, are sine if the foods that have a consistency of the

ingredients for which standards of quality have been established.

In preparing food, wash hands often as possible to prevent spreading out

of harmful bacteria that are present in the kitchen getting onto the cutting

boards and even to the utensils that will be use to prevent this: Wash hands

with soap and warm water for 20 seconds before and after handling food, after

using the bathroom or any contact with unsterile objects or things. Use hot,

soapy water and proper towels or clean clothes to clean up the kitchen surfaces
 28

and spills. Often wash the cloths that are used in the hot cycle of washing

machine. Also, wash those cutting boards, dishes, and counter tops with hot

soapy water after preparing each item and before any other item to be done

next. A solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon

of water may be used to sanitize surfaces and utensils.

Always use clean cutting board in preparing foods. If possible, use other

cutting board for vegetables or fruits and another one for raw meat, poultry

and seafood. Replace excessively worn cutting boards.

Always marinate foods in refrigerator. Sauce that is used to marinate raw

foods/raw meats should not be used in cooking, unless it is boiled.

In serving, always use clean plates. Never place them back on the same

plate/container. Leftovers must be refrigerated to freeze within 2 hours or

sooner in clean, shallow, covered containers to prevent harmful bacteria from

multiplying

(http://www.Fsis.usda.gov/Factsheets/Basics_For_Handling_Food_Safely/inde

x.asp.UnitedStatesDepartmentofAgriculture(USDA),foodsafetyandinspectionser

vice,2006).

Pricing

Writing the menu for your restaurant is the fun part. It's kind of like

picking out names for a baby. You can play around with terms and pair
 29

different foods together to see what looks good together. However, a menu, just

like a new baby, can be rather complicated and hard to understand at times.

For example, how do you know what to charge in order to make a profit? Food

cost and portion control are two ways to help price your menu correctly, so you

make a profit but be careful not to price yourself out of the local market.

Another way to ensure a profit is to create a balance of expensive and

inexpensive items.

Food cost refers to the menu price of a certain dish in comparison to the

cost of the food used to prepare that same dish. In other words, how much you

pay for food will determine how much you need to charge for it. Generally, food

cost should be around 30-35%. This means that if you pay $1.00 for

something, you need to charge minimum of $3.34. It may seem like you are

charging a lot more than necessary, but keep in mind that you aren't just

paying for the food itself. You are paying someone to prepare the food, serve the

food, and clean up after the food. Everything in your restaurant, from payroll to

the electric bill needs to be covered by the food you serve.

One reason that chain restaurants are so successful is that they have a

firm handle on portion control. The cooks in those restaurants know exactly

how much of each ingredient to put in every dish. For example, shrimp scampi

may have a portion control of six shrimp per dish. Therefore, every shrimp
 30

scampi that goes out of that kitchen will have six shrimp in it, no more, no

less. This is portion control.

In order to practice portion control in your own kitchen, everything

should be measured out. Chicken, beef and fish should all be weighed, while

shredded cheese can be stored in portion control cups and a measuring cup

can dish out mashed potatoes. Once you feel comfortable cooking your menu,

you can eyeball the serving amounts (sort of like Rachael Ray) but in the early

stages of your restaurant, err on the side of caution and measure everything

out. Another way to practice portion control is to purchase pre-portioned items,

such as steaks, burger patties, chicken breasts, and pizza dough. They may be

more expensive, but can save you money in labor and food waste.

Food markets fluctuate depending on the season, the weather and the

price of gas. One day lettuce may be $10.00 a case and then the following week

it has jumped to $30.00 a case. There is little you can do when prices jump,

short of changing your entire menu every few weeks, and who has time for

that? However, when you balance expensive items, which are prone to price

fluctuations, with items that have stable prices, you can help maintain your

desired food cost. So, go ahead and have some fresh lobster and beef on your

menu, but temper it with some less expensively priced chicken dishes or pasta

dishes (http://restaurants.about.com/od/menu/a/foodcost.htm).
 31

Successful food merchants are able to maintain a strong turnover rate

that decreases spoilage and contributes to higher sales. Whether you sell

prepared foods, prepackaged goods or fresh fruits and vegetables, accurately

pricing your food is key to increasing sales and maximizing profits. The most

effective food pricing strategies are easy to maintain, encourage rapid sales and

maximize prices through attention to customer decision-making processes and

location dynamics.

Use a cost-plus method of food pricing if you need an easy and quick

method of establishing prices. Calculate how much your overhead costs are as

a percentage of your monthly sales. Overhead should include rent, utilities and

wages, but not the cost of supplies or inventory. Establish how much profit you

would like as a percentage and add it to the overhead percentage. This is your

cost plus percentage. When you price your food, simply multiply your cost of

the food by the cost plus percentage for your final price. You are assured your

price will cover your overhead and result in a profit on every item you sell.

Consider adjusting the profit percentage if you see items are not moving

quickly.

Set your food prices based on your location and type of business. If you

run a restaurant, consider pricing your food a little lower than your

competitors to encourage customer traffic, but make up the difference by

 32

charging a higher price for your drinks. Customers typically review food prices

more than drink prices. For a convenience location where customers make

smaller purchases, price routine items like bread and milk higher than a

grocery store. Customers looking for quick items are not as price sensitive for

routine items. Encourage additional purchases by having competitive prices on

non-routine items like candy and snacks. The goal is to price your products

based on your customer's price sensitivity relative to your business type and

location.

Price your food based on a good, better, best strategy. Offer three

different products, sizes or quality levels. Most customers will lean toward

purchasing the better product, but will purchase the best offering when they

feel like treating themselves. You may not sell many of the good items, but by

having the product available, you will drive purchases of the higher priced

goods. In a restaurant, offer three different size combos; in a retail

environment, offer a generic good, standard good and prestige good. Offering

three price points helps your customers analyze their purchase decisions,

which will drive sales.

Create food prices based on different categories and have a different

mark-up value for each. Some categories lend themselves to higher mark up

values like high-quality pastries, specialty seafood items or items that are in

high demand but have a small supply. Consider a mark-up value for drinks,
 33

meats, prepared foods, fruits and vegetables, snack items or any other

categories of food you stock.

Price all your food at a bargain price to ensure fast turnover. This

strategy can work for a buffet, grocery store or for any location that needs fast

turnover of food to prevent spoilage. Sell all food on a 1 to 2 percent margin

and make your profits on high turnover. Consider offering add-on options such

as special desserts, drinks or take home items that can provide additional

revenue (http://www.ehow.com/about_5432682_food-pricing-strategies.html).

Nutritional Action Plan

The overall objective of the Urban and Peri-Urban Food and Nutrition

Action Plan is to promote health and quality of life through an integrated,

comprehensive food and nutrition policy, in local communities. The benefits of

increasing the amount and distribution of locally grown food, especially

vegetables and fruit include: environmental; social; and direct and indirect

economic benefits in addition to health benefits. The Action Plan is written for

everyone, from the local/municipal authorities through to the community itself,

interested in achieving a sustainable development through food and nutrition

policies. Policies which advocate sustainable food production, equitable

distribution, wide access and increased consumption of vegetables and fruit is

a concrete way of achieving Health for All in the 21st Century. Growing,
 34

buying, and eating more vegetables and fruits can reduce the risk of non-

communicable diseases, such as cardiovascular diseases and certain types of

cancer, and can simultaneously promote healthy environments and

sustainable development.

A common problem throughout the Region is the poor availability and

inequitable access to micronutrient rich vegetables and fruit, especially by

vulnerable groups, resulting in micronutrient deficiency. Lack of availability

and access creates barriers to increasing fruit and vegetable consumption.

Actions, described in this Action Plan, to improve availability and access and

reduce food poverty (food insecurity) will also: improve equity; promote local

sustainability; empower vulnerable groups; reduce social and health problems

and promote social justice while simultaneously preventing micronutrient

deficiency and reducing the prevalence of cardiovascular disease and cancer

(http://www.euro.who.int/__data/assets/pdf_file/0016/101626/E72949.pdf).
 Chapter 3

METHOD AND PROCEDURES

This chapter presents the procedures used in conducting the study. It

comprises the research design, population and treatment of data.

Research Design

A quantitative method of research will be used in this study to analyze

and interpret data. According to Whitney, descriptive research is fact-finding

with adequate interpretation. It reveals conditions or relationships that exist or

do not exist; practices that prevail or do not prevail; beliefs or view or attitudes

that are held or not held. A descriptive survey method will be used to answer

the questions concerning the current status of health and sanitary practices by

the owners and staff of the selected carinderias. The status of the carinderias

is determined by the use of questionnaire/checklist, structured interview and

through observation.

Population and Locale

The subject of the study is the status of carinderias situated along highly

educational institutions in the City of San Fernando, La Union. The subject of

the study will include approximately 10 carinderias along highly educational

institutions in the City of San Fernando, La Union. Health and sanitary

practices will be determined by the use of questionnaire/check list, interview,

 36

and through observation. The carinderias that will be used as subjects in this

will be selected by convenience sampling.

Data Gathering Tools and Data Procedure

Questionnaire will be used as main tool to gather information from the

carinderias. Interview is included in such a way that the specific questions will

serve as a guide to the respondents in order to obtain the desired information.

The questionnaire is divided into two parts which include Part 1 for the profile

of the carinderia, and Part 2 for the status of the carinderia.

Statistical Treatment of Data

Data gathering will be consolidated, tallied, tabulated and analyzed in

accordance with the objective of the study.

The following statistical tools will be utilized.

1. To determine the profile of the carinderia, percentage will be used.

The formula is:

P = F/n x 100

Where:

P = Percentage
 F = Number of respondent or frequency

37

n = Total number of respondents

2. To determine the status of the carinderia, weighted mean will be used.

The formula is:

∑ fx
WM = N

Where:

N = Number of respondents

∑ fx= Total frequency

 38

The following are the descriptive rating of the assigned values that will be

utilized in the analysis and interpretation of data. For the status of the

carinderia, the following scale will be used in identifying the descriptive

equivalent of the weighted mean.

Point Value Range Value Descriptive Equivalent Ratings

5 4.20-5
4 3.4-4.19
3 2.60-3.39
2 1.80-2.59
1 1.00-1.19
Highly Practiced/ Implemented
Practiced/ Implemented
Moderately Practiced/ Implemented
Slightly Practiced/ Implemented
Not Practiced/ Implemented

Descriptive Equivalent Ratings

And in testing the significance of r, the t-test will be used.

The formula for t-Test is:

n−2
r=
√ 1−r 2

∑ f x = Total Frequency
 39

BIBLIOGRAPHY

Books

J.B. Lippincott, Fundamental of Nursing

Longenecker, Small Business Management: Launching and Growing

Entrepreneurial Ventures

Journals

Denise Taylor, Career & Assessments Expert

Unpublished Thesis

Health and Sanitary Practices of Barangay Central East Bauang, La Union, S.Y

2007-2008

Webliography

http://www.who.int/topics/sanitation/en/

http://en.wikipedia,org/wiki/hygiene

http://www.Fsis.usda.gov/Factsheets/Basics_For_Handling_Food_Safel

y/index.asp.UnitedStatesDepartmentofAgriculture(USDA),foodsafetyandi

nspectionservice,2006
 40

http://e(http://www.livestrong.com/article/13963-food-selection-

table/)n.wikipedia.org/wiki/Health

http://www.thepalettefund.org/what_we_do/more/the_principles_of_food_sele

ction_how_to_choose_your_food/

http://restaurants.about.com/od/menu/a/foodcost.htm

http://www.ehow.com/about_5432682_food-pricing-strategies.html

http://www.businessknowhow.com/startup/business-failure.htm

http://www.smallbusinessnotes.com/small-business-resources/how-does-the-

small-business-administration-calculate-number-of-employees.html

http://www.euro.who.int/__data/assets/pdf_file/0016/101626/E72949 .pdf
 41

CURRICULUM VITAE

Name: Balangue, Daryl R.

Gender: Male

Age: 18

Nickname: Daryl

Birthday: April 28, 1992

Birthplace: San Fernando, La Union

Address: 243 Bonifacio St., Brgy. Ilocanos Sur, San Fernando City, La Union

Height: 5’3”

Weight: 65 kg

Hobbies: Drawing, Playing online games

Father’s name: Tito Balangue

Mother’s name: Eva Marie Balangue

Siblings: Dresdain Balangue

Elementary: La Union Cultural Institute

High School: La Union Cultural Institute

College: Union Christian College

Motto: “Never waste time.”

 42

CURRICULUM VITAE

Name: Galvez, Phill Edward J.

Gender: Female

Age: 20

Nickname: Phill

Birthday: July 4, 1990

Birthplace: San Fernando City, La Union

Address: #30 Sampaguita St., Capitol View Subdivision Philex, Poro, San
Fernando City, La Union

Height: 5’2”

Weight: 56 kg

Hobbies: Cooking, Singing, Listening to music, Surfing the Net

Father’s name: Edward Galvez

Mother’s name: Agripina Galvez

Elementary: Christ the King College

High School: Christ the King College

College: Union Christian College

Motto: “No risk, no reward.”

 43

CURRICULUM VITAE

Name: Macabunga, Ma. Jennivie P.

Gender: Female

Age: 19

Nickname: Jenn, Jenni, fruity-chan

Birthday: May 2, 1991

Birthplace: Central Luzon Doctor’s Hospital, Tarlac City

Address: Brgy. Santiago Norte, San Fernando City, La Union

Height: 5’1”

Weight: 43 kg

Hobbies: Listening to music, Swimming, Surfing the Net

Father’s name: Federico Macabunga

Mother’s name: Teresa Macabunga

Siblings: none

Elementary: Little Shoe Integrated School

High School: Christ the King College

College: Union Christian College

Motto: “In everything you do, put God first.”

 44

CURRICULUM VITAE

Name: Nacionales, Vivianne Joy G.

Gender: Female

Age: 20

Nickname: Viv

Birthday: July 30, 1990

Birthplace: Luna, La Union

Address: #190 National Road, Barangay Salsedo, Luna, La Union

Height: 5’2”

Weight: 46 kg

Hobbies: Watching TV., Cooking, Listening to music

Father’s name: Alfredo Nacionales

Mother’s name: Luzviminda Nacionales

Siblings: Frederick Nacionales

Wilfred Nacionales

Elementary: Luna Central School

High School: Santa Catalina Academy

College: Union Christian College

Motto: “Dream as if you live forever, live as if you die tomorrow.”

45

CURRICULUM VITAE

Name: Ong, Junbel Christopher V.

Gender: Male

Age: 20

Nickname: JCO

Birthday: July 3, 1990

Birthplace: Luna, La Union

Address: Santo Domingo Norte, Luna, La Union

Height: 5’6”

Weight: 61 kg

Hobbies: Playing sports

Father’s name: Jaime Ong Jr.

Mother’s name: Bella Ong

Siblings: James Paulo Ong

Lopela Christine Ong

John Mark Louis Ong

Elementary: Santo Domingo Elementary School

High School: Santa Catalina Academy

College: Union Christian College

Motto: “Better late than never.”