1

Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Meal time is a bonding moment for every Filipino family. Aside from the food served, it is important to consider a beautiful dining ware. Brightly colored ceramic mugs and plates will certainly liven up the table. It's hard to imagine that such attractive pieces of pottery could be dangerous to your health. This study about the level of awareness of housewives on the toxicity of dining wares has a big relevance to the issue, since it would determine how well housewives are informed about the safeness of their kitchen wares and what toxic substance it might contain. Nowadays, we are now in the fast pace of technology age, and most of us are not aware of chemical contents of the things that we are using. We want things that are convenient to use and easy to carry. Especially housewives, they want convenience in using a certain product, but what they didnt know is if the

2 products they are using mostly at home are safe. News reports especially when holiday season came up, showing some dining wares that we are commonly use in our household have poisonous chemicals that may affect humans. The researchers, as a Marketing Major Students are interested in this issue because it would give them the idea on how housewives are knowledgeable about the products they purchase and in what way they can sell a safe product to the consumers. Also marketing students, want to know if the housewives of this modern period are still aware of the possibility that there are poisonous/toxic substances in the dining wares, which we commonly use in eating food and using at home.

Background of the Study

Toxicity is the degree of poison or toxic substance available that can harm human body. Toxic substances were already part of our daily living and we cant avoid it but we can prevent it. We should be aware about the toxicity of a certain product so we can prevent the disease or any illness. Many products especially dining wares may have contain toxic materials that can lead to any diseases for our family or love ones. Dining wares can easily contaminate a certain person because it is use for eating our foods that

3 housewives prepare at home. Now we should now if housewives are really aware in the toxicity of the dining wares that they are using at home.

Theoretical Framework This study aims to determine the level of awareness of housewives on the toxicity of dining wares. The researchers gathered theories to meet the problems stated in the study. The theory of toxicity of Ejikeme Nwosu states that under normal conditions, organisms (human) are in a stable, neutral state. As toxic substances are introduced into the system they release unstable single, double and/or triple electrons into the system, which alters the maintained neutrality and stability. When this occurs, the released electrons react with some body cells, tissues, organs and thereby reducing it while the toxic substance is being oxidized. The organism falls sick and if not properly treated, might result to death. According to Dynamic Awareness Theory of Kai Riemer, Russel Haines, 2008,: 1.) "Awareness develops gradually over time, meaning different levels of awareness can exist." 2.) "Awareness requires active maintenance because it diminishes over time."

4 3.) "Awareness is an individual and not a group-level or workspace-level construct."

Conceptual Framework

The study uses the input, process, output model.

Input
Aspects in awareness of housewives on the toxicity of dining wares Brand name Contents of the label Information provided by media Poster announcements of retail outlet

Process

Output

Assessment of the level

Level of awareness

of awareness

assessed.

Presentation, analysis,

and interpretation of data

Differences in the assessment of the respondents on their level of awareness of housewives on the toxicity of dining wares when they are grouped according in their profile

Feedback

Fig. 1 Research Paradigm

6 Input consists of the following: Profile of the Respondents (the age, highest educational attainment and exposure to media campaign on toxicity of dining wares), Aspects in Awareness of Housewives on the Toxicity of Dining Wares (brand name, contents of the label, information provided by media and poster announcements of retail outlets) and the Differences in the Assessment of the Respondents on their Level of Awareness of Housewives on the Toxicity of Dining Wares when they are grouped according in their profile. Process consists of determination of the profile of respondents, assessment of the level of awareness and presentation, analysis and interpretation of data. Output consists of profile of respondents determined and level of awareness assessed.

Statement of the Problem

The study intends to determine the level of awareness of housewives on the toxicity of dining wares. Specifically, the study wants to answer the following sub-problems: 1. How do the respondents assess their level of awareness on the toxicity of dining wares in terms of the following aspects?

7 1.1 Brand/brand name of dining wares are made of toxic material. 1.2 Contents of label of the dining ware. 1.3 Information on toxicity of the dining ware provided by media like television, newspaper, etc. 1.4 Posters/announcements of retail outlets on dining wares made of toxic materials. 2. Is there a difference on the assessment of the respondents on their level of awareness on the toxicity of dining wares when they are grouped according to their profile?

Hypothesis

There is no difference in the assessment of the respondents on the level of awareness of the housewives when they are grouped according to their profile.

8 Scope and Limitations of the Study

The study aims to discover the level of awareness of housewives on the toxicity of dining wares. The researchers gathered information from housewives making the buying decision for their family. The survey was conducted by the researchers last February 11 (25 housewives) and 18 (25 housewives), 2013. Housewives from different areas of Metro Manila (Teresa St. Sta. Mesa, Manila, and V. Luna, Quezon City) with different social statuses are used as respondents. This study is only prepared for housewives; any member of the family (father and their children) will not be liable to respond to this study. Clear description of the possible sickness from using dining wares with high toxicity is not given emphasis in the study.

Significance of the Study

The study is beneficial to the following individuals and organizational institutions.

9 Housewives. This will make the housewives, the one that is responsible for every familys health, making them more aware about the products they will buy in the market. The study will make the housewives a keen buyer of products and they will be more responsible in buying products for their family. Government Health and Non-government Sectors. This study will help further studies of government and non-government health sectors making them alert, up to the extent of how aware Filipino housewives about the dining wares they use in their household, so that they can make precautionary measures about dining wares containing possible toxic materials. Marketing Student. This study will help them be aware about the toxic products that can be harmful to the consumers. As a future marketer they should be aware about the products they will sell in the market. They would also know about the possible effects of the products they will market to the customers. Academe and Future Researchers. This study will help the academe and future researchers as a basis for a new research they will conduct in relation with the topic of toxicity on the products that are available in the market. This study will serve as a stepping stone for other research that will be beneficial to the future.

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Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the different related literature and studies used in the study, both foreign and local. In order to come up with some helpful information about the topic, the researchers consulted some conceptual literature from books, magazines, newspapers, the internet and some unpublished materials like some thesis and dissertation, both foreign and local, which stand directly to the study. Through this review, the research will have deeper insights about the study.

Foreign Literature

According to Xinru Wang, the traditional definition of toxicology is "the science of poisons." As our understanding of how various agents can cause harm to humans and other organisms, a more descriptive definition of toxicology is "the study of the adverse effects of chemicals or physical agents on living organisms".

These adverse effects may occur in many forms, ranging from immediate death to subtle changes not realized until months or years later. They may occur at various levels within the body, such as an organ, a type of cell, or a specific biochemical. Knowledge of how toxic agents damage the body has progressed along with medical knowledge. It is now known that various observable changes in anatomy or body functions actually result from previously unrecognized changes in specific biochemical in the body.

11 According to Ryan Stanton, concerns about toxicity of plastics have gained a great deal of steam over the past few years. In a recent study, the Centers for Disease Control and Prevention found traces of 212 environmental chemicals in humans. Although the effects of these chemicals are not fully understood, the results of the survey raise questions about whether such chemicals contribute to a wide range of diseases and behavioral disorders. Two of the more commonly found chemicals in humans are bisphenol A (BPA) and phthalates. Both of these chemicals are found in plastic products throughout our homes. The major concern is that the chemicals can leach out of these products into our food and beverages. Both of these chemicals act on the delicate endocrine system, the system responsible for regulating many bodily functions and aspects of development. Based on the study by Lizanel Feliciano, Jianrong Li, Jaesung Lee and Melvin A. Pascall, cross-contamination of ready-to-eat (RTE) foods with pathogens on contaminated tableware and food preparation utensils is an important factor associated with food borne illnesses. To prevent this, restaurants and food service establishments are required to achieve a minimum microbial reduction of 5 logs from these surfaces. This study evaluated the sanitization efficacies of ware-washing protocols (manual and mechanical) used in restaurants to clean tableware items. Ceramic plates, drinking glasses and stainless steel forks were used as the food contact surfaces. These were contaminated with cream cheese and reduced-fat milk inoculated with murine norovirus (MNV-1), Escherichia coli K-12 and Listeria innocua. The sanitizing solutions tested were sodium hypochlorite (chlorine), quaternary ammonium (QAC) and tap water (control). During the study, the survivability and response to the experimental conditions of the bacterial species was compared with that of MNV-1. The results showed that current ware-washing protocols used to remove bacteria from tableware items were not sufficient to achieve a 5 log reduction in MNV-1 titer. After washing, a maximum of 3 log reduction in the virus were obtained. It was concluded that MNV-1 appeared to be more resistant to both the washing process and the sanitizers when compared with E. coli K12 and L. innocua. According to Ralph W. Sheets, dinnerware decorated with over-glazed designs can release toxic metals into food substances in amounts high enough to constitute

12 health hazards. When dishes made in the US before 1970 were filled with 4% acetic acid for 24 h, lead concentrations of up to 610 g/ml and cadmium concentrations of up to 15 g/ml were measured. Acetic acid leaches from more than half the dishes tested for lead (78 of 149) contained levels exceeding the US Food and Drug Administration (FDA) allowable concentration of 3.0 g/ml. One-fourth of dishes tested for cadmium (26 of 98) exceeded the FDA limit of 0.5 g/ml. High concentrations of lead, cadmium and zinc were also released into 1% solutions of citric and lactic acids. Significant amounts of these metals were extracted by basic solutions of sodium citrate and sodium tripolyphosphate, as well as by commercial food substances including sauerkraut juice, pickle juice, orange juice, and low-lactose milk. Relative concentrations of lead, zinc and cadmium released depend on the leaching agent used. Citric acid when leached contain higher lead: cadmium and zinc: cadmium (but lower lead: zinc) ratios than do acetic acid leaches from nominally identical dishes. Repeated extractions with acetic acid show that even after 20 consecutive 24-h leachings many dishes still release lead in concentrations exceeding FDA limits. According to Bryan Walsh, as scientists get better at detecting the chemicals in our bodies, they're discovering that even tiny quantities of toxins can have a potentially serious impact on our health and the children's future. Chemi cals like bisphenol A (BPA) and phthalates key ingredients in modern plastics may disrupt the delicate endocrine system, leading to developmental problems. A host of modern ills that have been rising unchecked for a generation obesity, diabetes, autism, attentiondeficit/hyperactivity disorder could have chemical connections. "We don't give environmental exposure the attention it deserves," says Dr. Philip Landrigan, director of the Children's Environmental Health Center at New York City's Mount Sinai Medical Center. "But there's an emerging understanding that kids are uniquely susceptible to environmental hazards."

13 Local Literature

According to www.kids4research.org, in the broadest sense, toxicology is the science of poisons and the harmful effects these substances have on living things. A toxicologist is an individual who is responsible for predicting the harmful nature of a substance by designing experiments that will supply the data necessary to assess the toxicity of materials. These data help toxicologists make predictions about the hazardous nature of materials tested and their potential impact on the environment and on human populations, sub-chronic, and reproductive tests are the principal experiments conducted in a toxicology laboratory. In most acute (short-term), a single dose of a test substance is given to an animal. One measure of acute toxicity is the lethal dose 50 (LD50), or the dose of a substance that kills 50 percent of the animals tested. Other acute studies are set up to assess the toxicity of products placed in contact with animal tissue to evaluate local tissue irritation. The skin and eye assays are examples of such tests. Acute toxicity tests using animals have been criticized, especially if they are used to evaluate non- pharmaceuticals such as cosmetics and household products. (Published by kids4research)

From related materials, EcoWaste Coalition warned public to keep out cheap coffee mugs decorated with popular Christmas symbols in your yuletide gift list unless such items are confirmed safe from lead and other chemicals of concern. The EcoWaste Coalition presented this suggestion to gift givers after analyzing 35 samples of Christmas mugs for heavy metals such as antimony, arsenic, cadmium, chromium, lead and mercury. Another from EcoWaste Coalition, informing the public to watch out for leadglazed or lead-painted Christmas-themed ceramic ornaments, a toxics watchdog has warned. The EcoWaste Coalition cautioned shoppers from buying ceramic yuletide decors that are not certified toxic-free after it detected lead and other chemicals of concern in nine out of 12 samples. From EcoWaste Coalition, creating a yuletide mood in your dining table through Christmas-inspired dinnerware may spell trouble for your health. The EcoWaste Coalition, a toxics watchdog, made the precautionary warning after detecting lead and

14 other harmful chemicals in 20 imported plates and serving dishes sold at cut-rate prices, from P29 to P199, in one department store in Caloocan City. According to Sun.Star and EcoWaste Coalition, We are deeply concerned about the test results as there really is no safe amount of exposure for lead, cadmium and other toxic elements. These potent toxins should not be present in food contact materials, said Aileen Lucero of the EcoWaste Coalitions Project Protect. According to Ching M. Alano, here at home, the EcoWaste Coalition and Save Babies Coalition have joined forces to add their voices to those of other countries taking precautionary action to protect babies from potential toxic contamination. They have called on the government to order the immediate recall of baby feeding bottles containing the toxic ingredient Bisphenol A or BPA. According to Von Hernandez, Greenpeace International, the toxic impact of the lead waste trade goes beyond humans, as evidenced by numerous reported cases of dogs, birds, cows and other animals dying after drinking water contaminated with the toxic runoff from piles of imported lead acid batteries dumped in open fields and quarry sites in several towns in Bulacan province, north of Manila.

FOREIGN STUDIES

Written by

Kathryn (a certain blogger), crock pots containing lead was the

subject of an investigation that started in Salt Lake City with KUTVs Bill Gephardt. After his investigation about lead in ceramic glazed plates, bowls and mugs and finding high a content of lead in them, his focus turned to ceramic glazed crock pots after a viewer did a little research on her own. Gephardt took several slow cookers to Data Chem lab in Salt Lake City to be tested. He found that 20 percent of the cookers were leaching out measurable amounts of lead into food. When ceramic ware is heated to just 80-degrees, it releases nearly 10-

15 times the amount of lead as a plate at room temperature. Crock pots can heat up to more than 250-degrees.. According to Delilah Lithner, Plastics are extremely diverse in terms of chemical composition, properties and possible applications, and are widely distributed in the society and the environment. In the last 15 years the global annual production has doubled, reaching 245 million tons in 2008. Several of the chemicals used to produce plastics are hazardous for human health and the environment. These, and their degradation products, may be released during the life cycle of a plastic product. The plastic polymers are not considered as toxic, but in plastic products there may be nonbound residual monomers, polymerisation chemicals, degradation products, and additives which have toxic properties. The overall aim of this thesis, which is based on five papers, was to study the environmental and health hazards of chemicals in plastic polymers and products. Leaching tests, toxicity tests and Toxicity Identification Evaluations (TIEs) were made on plastic products, synthetic textiles, and discarded electronic products. A hazard ranking model was developed and used to rank plastic polymers based on monomer composition and environmental and health hazard classifications. Also other hazardous substances needed to produce each polymer were identified. Substances causing

acute toxicity to Daphnia magna (water flee) leached from one third of all 83 plastic products/textiles even during short term (1-3 d) leaching in deionised water. The toxic leachates came mainly from products that were soft to semi-soft, i.e. plasticised PVC (11/13) and polyurethane (3/4), and from epoxy products (5/5), and from synthetic textiles made of various plastic fibres. The electronic product leachates that were acutely toxic came from mixed material and metal components, and not from plastics components. TIEs, performed on some leachates, indicated that the major toxicants were hydrophobic organics for the plastic product and synthetic textile leachates, and metals for the electronic product leachates. The polymers ranked as most hazardous are made of monomers classified as mutagenic and/or carcinogenic (category 1A or 1B). These belong to the polymer families of polyurethanes, polyacrylonitriles, PVC, epoxy resins, and styrenic

16 copolymers (ABS, SAN and HIPS), and have a large global production (1-37 million tons/year). A considerable number of polymers, 31 out of 55, are made of monomers that belong to the two highest of the ranking models five hazard levels. According to Elsevier B.V., Melamine is commonly used to manufacture tableware, and this could be one of the important exposure sources in humans. The study aims to measure melamine migrated from different material-made tableware by the most sensitive technique of liquid chromatographytandem mass spectrometry (LC MS/MS). The test samples were filled with pre-warmed designated-temperature (from room temperature (20 C, 30 C, 40 C, 50 C, 60 C, 70 C, 80 C, to 90 C) simulant (either distilled water or 3% acetic acid) up to 20 ml and immersed in a water bath at that designated temperature for 15 or 30 minutes (min). High melamine migration levels, ranging from 6.97 to 19.03 g/ml, can be measured from all melamine -made samples containing 20 ml 3% acetic acid in water bath of 90 C for 30 min, whereas melamine cannot be detectable in all other material-made samples in the same condition. In addition, the cheaper the melamine-made tableware samples, the higher the melamine migration levels. The migration of melamine amount is dependent on different temperatures, contact times, simulant, and prices of tableware. Since tableware is used in daily life, it is prudent to cautiously select materials that contain foodstuffs. According to Albert C. Kolbye, Jr. et al., exposures to lead have emanated from various sources, including food, throughout human history. Occupational and environmental exposures (especially pica) appear to account for much of the identified human disease, however, food-borne exposures deserve further investigation. Lead residues in food can result from: biological uptake from soils into plants consumed by food animals or man, usage of lead arsenate pesticides, inadvertent addition during food processing, and by leaching them improperly glazed pottery used as food storage or dining utensils. Estimates of total dietary exposure should reflect frequency distribution data on lead levels in specific food commodities in relation to the quantities actually ingested by various sample populations to distinguish degrees of risk associated with particular dietary habits. Earlier estimates of average total dietary intake of lead by adults have been reported to range from above 500 g/day downward with more recent estimates suggesting averages of 200 g/day or lower.

17 According to Ramona L. Prez, Margaret A. Handley, and James Grieshop, the Mexican State has known for decades that its rural ceramic producing communities have had to increase the lead content of their glaze in response to lower grade fuel supplies for their adobe kilns. This has resulted in increased Blood Lead Levels (BLLs) among their poorer populations who not only produce the ceramic but also depend on it as their primary source of cookware. Lead is a subtle crippler that produces many health maladies that mimic those resulting from poverty. The close correlation has allowed lead toxicity to be obscured and the state to defer or minimize its role in prevention and treatment. This same ceramic ware is used to produce foodstuffs that are sent to families across the globe as gifts from home and appears to be the greatest source of lead toxicity among Mexican migrant communities in California. This research reviews an interdisciplinary applied anthropology project that integrated the three communities who formed the triadic sphere of ceramic production, ceramic use, and food consumption across two nations to address the problem of lead in their lives from a local level.

Local Studies

According to the FDA, adults absorb 11% of the lead that reaches their digestive tract, and children absorb between 30 to 75%. When lead is inhaled, up to 50% is absorbed. The half-life for lead is about 20 years. In other words, of the amount you have in your body now, half of it will still be in your body 20 years from now. Children are in danger from the lead and cadmium contained in imported toys, jewelry, lunch bags, candy, and baby bibs; the list goes on and on and its been all over the news. Even mothers handbag has been in the news; imported handbags are full of lead and moms sometimes carry their babys bottle, p acifier, toys, bibs and washcloths in their handbag.

18 Synthesis of the Reviewed Literature and Studies

Both foreign and local literatures are related to the study that there are high level content of toxic chemicals in plastic and ceramic dining wares. Dining wares containing these toxic materials can harm an individuals body, mainly the endocrine system which is responsible for an individual growth and development.

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Chapter 3

RESEARCH METHODOLOGY

This chapter encompasses the design and procedures undertaken by the researchers in the course of the study. It presents the following sections: Research method used, respondents of the study, instruments used, validation of the instruments, data gathering procedures and statistical treatment of data.

Method of Research

This study entitled Level of Awareness of Housewives on Toxicity of Dining Wares, make used of descriptive method research which is primarily for the researchers to gather information about the prevalent issues and conditions at a chosen field of study. This method enables the researchers to interpret and comprehend the theoretical meaning of the findings and hypothesis development for further studies. Descriptive method encompasses all the data gathered useful in adjusting or meeting the existing standard. Survey study was employed to measure the existing event without inquiring into why it exists. In this research, this method involved determined information about variables rather than the individuals.

Population

Housewives from different area of Metro Manila (Teresa St. Sta. Mesa, Manila, V. Luna, Quezon City) with different social statuses are used as respondents. The population of the study consisted of fifty (50) housewives. The survey was conducted last February 11 (25 housewives) and 18 (25 housewives), 2013 at around 10:00 to 11:00 am.

20 The numbers of respondents were obtained using Convenience sampling Method. Convenience Sampling is gathering data to those whoever came within that particular place at a particular time will be consider as respondents. As the name describes, the researcher chooses subjects because of convenience. Convenience sampling was used to get the respondents assessment on their level of awareness on toxicity of dining wares as they grouped according to their profile.

Description of the Respondents

The respondents of the study are housewives. Each respondent are characterized in terms of their Age, Highest Educational Attainment and Exposure to Media and were asked to evaluate their level of awareness on toxicity of dining wares according to their profile.

Research Instrument

In this study, the instruments used were Questionnaires which are required in a descriptive type of research. It was tested to five (5) respondents and revised subsequently after the testing. It was then validated by an expert professor in Marketing Research. The questionnaire is composed of two parts. Part 1 is the Profile of the Respondents including Age, Highest Educational Attainment and Exposure to Media. Part 2 is the level of awareness of housewives on toxicity of dining wares through the following aspects: Brand name, Contents of the label, Information provided by media, and Posters and announcements of retail outlets. Likert scale was used to signify the answer and response of the respondents considering five options with corresponding scales. The options are divided into: 5 fully aware, 4 aware, 3 somewhat aware, 2 less aware, 1 unaware, where the respondents are opted to check their chosen option.

21 Data Gathering Procedure

The researchers have spent great time in creating the questionnaires. They carefully assembled all the components of the questionnaire in order for it to serve its purpose. The results will be tallied and tabulated according to the frequency of the items checked by the participants. After the data tabulation, results will be interpreted using various statistical tools. The results of the technique used in the data gathering help the researchers to arrive at the interpretation of the study.

Statistical Treatment of Data

The data that will be collected in this study will be organized and classified based from the research design and the problems formulated. The data will be coded, tallied and tabulated to facilitate the presentation and interpretation of results using the following statistical tool: 1. Frequency Distribution It is used to classify the respondents according to their profile. Frequency will present the actual response of the respondents to a specific question or item in the questionnaires. 2. Percentage Distribution The percentage of the item is to be computed by dividing it with the samples total number of respondents who will participate in the survey. The formula to be used in the application of this technique is:

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Chapter 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the data that were utilized in the study. This also includes the statistical results and their corresponding interpretation.

1.

Profile of the Respondents 1.1 Age TABLE 1 Frequency and Percentage Distribution of Respondents According to Age Age 18 32 years old 33 46 years old 47 60 years old 61 74 years old 75 years old and above Total Frequency 19 15 11 5 0 50 Percentage 38% 30% 22% 10% 0% 100%

As shown in Table 1, nineteen (38%) out of fifty respondents are 18-32 years old, fifteen (30%) are 33-46 years old, eleven (22%) are 47-60 years old, five (10%) are

23 61-74 years old and none of them are 75 years old and above. Majority of the respondents are according to age are 18 to 32 years old.

1.2 Highest Educational Attainment TABLE 2 Frequency and Percentage Distribution of Respondents According to Highest Educational Attainment

Highest Educational Attainment Elementary Graduate High School Graduate Vocational Graduate College Graduate With Masters Degree Total

Frequency 4 17 4 24 1 50

Percentage 8% 34% 8% 48% 2% 100%

Table 2 depicts that there are twenty-four (48%) out of fifty respondents have graduated from college, seventeen (34%) are high school graduate, four (8%) are elementary graduate, four (8%) are vocational graduate and only one (2%) have graduated with a masters degree. Majority of the respondents according to highest educational attainment are college graduates.

24 1.3 Exposure to Media TABLE 3 Frequency and Percentage Distribution of Respondents According to Exposure to Media

Exposure to Media Magazine/Newspaper Posters/Tarpaulin Radio Television Internet/Social Media Total

Frequency 18 4 5 19 4 50

Percentage 36% 8% 10% 38% 8% 100%

Table 3 shows that nineteen (38%) out of fifty respondents acquire their knowledge about toxicity through television, eighteen (36%) gain information from magazine and newspaper, five (10%) obtain knowledge from radio, four (8%) acquire information from posters and tarpaulin and four (8%) of the respondents acquire data from the internet or social media. Majority of the respondents according to exposure to media obtain their information through television.

2. Level of awareness of housewives on the toxicity of dining wares 2.1 Brand Name of the Dining Wares Made of Toxic Material TABLE 4 Frequency and Percentage Distribution of Respondents Assessment on Brand Name of the Dining Wares Made of Toxic Material

Level of Assessment Fully Aware

Frequency 6

Percentage 12%

25 Aware Somewhat Aware Less Aware Unaware Total 10 10 11 13 50 20% 20% 22% 26% 100%

Table 4 presents that thirteen (26%) out of the fifty respondents assess that they are unaware of the brand name of the dining wares containing toxic material, eleven (22%) are less aware, ten (20%) are aware, ten (20%) are somewhat aware and only six (12%) are fully aware. Majority of the respondents are unaware of brand name of the dining wares made of toxic material.

2.2 Contents of the Label of Dining Wares TABLE 5 Frequency and Percentage Distribution of Respondents Assessment on Contents of the Label of Dining Wares

Level of Assessment Fully Aware Aware Somewhat Aware Less Aware Unaware Total

Frequency 6 10 7 2 25 50

Percentage 12% 20% 14% 4% 50% 100%

Table 5 shows that twenty-five (50%) out of fifty respondents assess that they are unaware of the contents of the label of dining wares, ten (20%) are aware, seven (14%) are somewhat aware, six (12%) are fully aware and only two (4%) of the respondents are less aware. Majority of the respondents are unaware in terms of the contents of the label of dining wares.

26 2.3 Information on toxicity of the dining ware provided by media TABLE 6 Frequency and Percentage Distribution of Respondents Assessment on Toxicity of Dining Ware Provided by Media

Level of Assessment Fully Aware Aware Somewhat Aware Less Aware Unaware Total

Frequency 6 18 17 3 6 50

Percentage 12% 36% 34% 6% 12% 100%

As shown in table 6, eighteen (36%) out of fifty respondents assess that they are aware of the information about toxicity of dining ware provided by media, seventeen (34%) are somewhat aware, six (12%) are fully aware, six (12%) are unaware and only three (6%) of the respondents are less aware. Majority of the respondents are aware of the information of toxicity of dining wares provided by media.

2.4 Poster Announcements of Retail Outlets on Dining Wares Made of Toxic Material TABLE 7 Frequency and Percentage Distribution of Respondents Assessment on Poster Announcements of Retail Outlets on Dining Wares Made of Toxic Material Level of Assessment Fully Aware Aware Frequency 4 14 Percentage 8% 28%

27 Somewhat Aware Less Aware Unaware Total 9 1 22 50 18% 2% 44% 100%

Table 7 illustrates that twenty-two (44%) out of fifty respondents are unaware of the poster announcements of retail outlets on dining wares made of toxic material, fourteen (28%) are aware, nine (18%) are somewhat aware, four (8%) are fully aware and only one (2%) are less aware. Majority of the respondents assess that they are unaware of the poster announcements of retail outlets on dining wares made of toxic materials.

3.

Difference on the assessment of the respondents on their level of

awareness on the toxicity of dining wares when they are grouped according to their profile 3.1 In terms of brand name of the dining ware made of toxic material

3.1.1 Age TABLE 8 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Brand Name of the Dining Ware Made of Toxic Material as to Age

Age

Level of Awareness

Grand Total Unaware

Fully Aware F 18-32 5 P 10% F 2

Aware

Somewhat Aware F 4 P 8% F 6

Less Aware P 12%

P 4%

F 2

P 4%

F 19

P 38%

28 33-46 47-60 61-74 75 & above Total 0 0 0 0 0% 0% 0% 0% 4 3 2 0 8% 6% 4% 0% 4 2 0 0 8% 4% 0% 0% 2 3 0 0 4% 6% 0% 0% 5 3 3 0 10% 6% 6% 0% 15 11 5 0 30% 22% 10% 0%

10%

11

22%

10

20%

11

22%

13

26%

50

100%

Table 8 shows that nineteen (38%) of the respondents are 18-32 years old. Six (12%) of respondents from 18-32 years old are unaware of the brand name of the dining ware made of toxic materials, five (10%) are fully aware, four (8%) are somewhat aware, two (4%) are aware and two (4%) are unaware. In the same table, fifteen (30%) out of fifty respondents are from 33-46 years old. Five (10%) of the respondents assess that they are unaware in terms of brand name of the dining ware made of toxic materials, four (8%) are aware, four (8%) are somewhat aware, two (4%) are less aware and none of them are fully aware. The same table also shows that eleven (22%) of the respondents are from 47-60 years old. Three (6%) of the respondents asses that they are aware of the brand name of the dining ware made of toxic materials, three (6%) are less aware, three (6%) are unaware, two (4%) are somewhat aware and none of them are fully aware. Table 8 also illustrates that five (10%) of the respondents are from 61-74 years old. Three (6%) of respondents assess that they are unaware in terms of brand name of the dining ware made of toxic materials, two (4%) are aware, none are fully aware, none are somewhat aware and none of them are less aware. Table shows that there is no respondent that age seventy-five and above. All in all, thirteen (26%) of the respondents according to age are unaware of the brand name of the dining ware made of toxic materials, eleven (22%) are aware, eleven (22%) are less aware, ten (20%) are somewhat aware and five (10%) are fully aware.

29 3.1.2 Highest Educational Attainment TABLE 9 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Brand Name of the Dining Ware Made of Toxic Material as to Highest Educational Attainment

Highest Educational Attainment Level of Awareness Fully Aware F Elementary Graduate High school Graduate Vocational Graduate College Graduate With Masters Degree Total 5 10% 5 10% 4 8% 4 8% 6 12% 0 P 0% Aware Somewhat Aware F 2 P 4% Less Aware F 0 P 0% Unaware

Grand Total

F 2

P 4%

F 0

P 0%

F 4

P 8%

0%

4%

6%

12%

12%

17

34%

2%

2%

2%

2%

0%

8%

24

48%

0%

0%

0%

0%

2%

2%

12%

10

20%

10

20%

11

22%

13

26%

50 100%

Table 9 depicts that twenty-four (48%) of the respondents are college graduate. Six (12%) of the respondents assess that they are unaware of the brand name of the dining ware made of toxic materials, five (10%) are fully aware, five (10%) are aware, four (8%) are somewhat aware and four (8%) are less aware. The table above also shows that seventeen (34%) of the respondents are high school graduate. Six (12%) of the respondents assess that they are less aware of the brand name of the dining ware made of toxic materials, six (12%) are unaware, three (6%) are somewhat aware, two (4%) are aware and none of them are fully aware.

30 The table also presents that four (8%) of the respondents are elementary graduate. Two (4%) of the respondents assess that they are aware of the brand name of the dining ware made of toxic materials, two (4%) are somewhat aware, none (0%) are fully aware, none (0%) less aware and none (0%) are unaware In the same table, four (8%) of the respondents are vocational graduate. One (2%) of the respondents is fully aware of the brand name of the dining ware made of toxic materials, one (2%) is aware, one (2%) is somewhat aware, one (2%) is less aware and none (0%) of them are unaware. And the remaining one (2%) respondent is with masters degree. And she reacted to unaware in terms of brand name of the dining ware made of toxic materials. In total, thirteen (26%) of the respondents according to highest educational attainment are unaware of the brand name of the dining ware made of toxic materials, eleven (22%) are less aware, ten (20%) are aware, ten (20%) are somewhat aware and six (12%) assess that they are fully aware.

3.1.3 Exposure to Media TABLE 10 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Brand Name of the Dining Ware Made of Toxic Material as to Exposure to Media

Exposure to Media Fully Aware F Magazine/ 2 P 4%

Level of Awareness

Grand Total Unaware

Aware

Somewhat Aware F 3 P 6%

Less Aware F 6 P 12%

F 3

P 6%

F 4

P 8%

F 18

P 36%

31 Newspaper Posters/Tarpaulin 0 Radio Television Internet/ Social Media Total 0 3 1 0% 0% 6% 2% 0 1 3 2 0% 2% 6% 4% 1 0 6 1 2% 0% 12% 2% 3 1 2 0 6% 2% 4% 0% 0 3 5 0 0% 6% 4 5 8% 10% 38% 8%

10% 19 0% 4

6 12% 9 18% 11

22%

12 24% 12 24% 50 100%

Table 10 shows that nineteen (38%) of the respondents base their exposure to media in television. Six (12%) of the respondents are somewhat aware of brand name of the dining ware made of toxic materials, five (10%) are unaware, three (6%) are fully aware, three (6%) are aware and only two (4%) are less aware. In the same table, eighteen (36%) of the respondents base their exposure to media through magazine/newspaper. Six (12%) of the respondents are less aware in terms of brand name of the dining ware made of toxic materials as to exposure to media through magazine or newspaper, four (8%) assess that they are unaware, three (6%) assess that they are aware, three (6%) assess that they are somewhat aware and only two (4%) are fully aware. The table also shows that five (10%) of the respondents base their exposure to media through radio. Three (6%) of the respondents are unaware of brand name of the dining ware made of toxic materials, one (2%) is aware, one (2%) is less aware, none (0%) are fully aware and none are somewhat aware. It also depicts that four (8%) of the respondents base their exposure to media through posters/tarpaulin. Three (6%) of the respondents are less aware of brand name of the dining ware made of toxic materials through posters and tarpaulin, one (2%) is somewhat aware, none are fully aware, none are aware and none are unaware. The table also presents that four (8%) of the respondents base their exposure to media through internet and social media. Two (4%) of the respondents are aware of brand name of the dining ware made of toxic materials, one (2%) are fully aware, one (2%) are somewhat aware, none are less aware, and none are unaware.

32 In total, twelve (24%) of the respondents according to their exposure to media are less aware of brand name of the dining ware made of toxic materials, twelve (24%) are unaware, eleven (22%) are somewhat aware, nine (18%) are aware and only six (12%) are fully aware. 3.2 In terms of contents of the label of dining wares 3.2.1 Age TABLE 11 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Contents of the Label of Dining Wares as to Age

Age

Level of Awareness

Grand Total Unaware

Fully Aware F 18-32 33-46 47-60 61-74 75 & above Total 3 1 1 0 0 P 6% 2% 2% 0% 0%

Aware

Somewhat Aware F 2 3 2 0 0 P 4% 6% 4% 0% 0%

Less Aware F 1 0 1 0 0 P 2% 0% 2% 0% 0%

F 3 4 2 2 0

P 6% 8% 4% 4% 0%

F 10 7 5 3 0

P 20% 14% 10% 6% 0%

F 19 15 11 5 0

P 38% 30% 22% 10% 0%

10%

11

22%

14%

4%

25

50%

50

100%

Table 11 presents that out of fifty respondents, nineteen (38%) are from ages eighteen to thirty-two. Ten (20%) of them responded that they are unaware on the contents of the label of dining wares, three (6%) said that they are fully aware, three (6%) also assessed to aware, two (4%) in somewhat aware and only one (2%) in less aware. Fifteen (30%) of the respondents are from thirty to forty-six years old. Seven (14%) answered unaware in terms of the contents of the label of dining wares, four (8%)

33 in aware, three (6%) in somewhat aware, one (2%) in fully aware and none (0%) in less aware. Eleven (22%) respondents age between forty-seven to sixty. Five (10%) reacted to unaware in terms of the contents of the label of dining wares, two (4%) in aware, two (4%) also in somewhat aware, one (2%) in fully aware and also one (2%) in less aware. Five (10%) of the respondents, are from sixty-one to seventy-four. And three (6%) of them said that they are unaware in terms of the contents of the label of dining wares, two (4%) said that they are aware and no one said that they are fully aware, somewhat aware or less aware. Table shows that there is no respondent that age seventy-five and above. To conclude, out of fifty respondents, twenty-five (50%) assessed to be unaware of the contents of the label of dining wares according to age, eleven (22%) are aware, seven (14%) are somewhat aware, five (10%) are fully aware, and two (4%) are less aware. 3.2.2 Highest Educational Attainment TABLE 12 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Contents of the Label of Dining Wares as to Highest Educational Attainment

Highest Educational Attainment Fully Aware F Elementary Graduate High school 0 P 0%

Level of Awareness

Grand Total

Aware

Somewhat Aware F 0 P 0%

Less Aware F 0 P 0%

Unaware

F 1

P 2%

F 3

P 6%

F 4

P 8%

0%

2%

4%

2%

13

26%

17

34%

34 Graduate Vocational Graduate College Graduate With Masters Degree Total 0 0% 3 6% 0 0% 0 0% 1 2% 4 8%

12%

10%

10%

2%

14%

24

48%

0%

0%

0%

0%

2%

2%

12%

10

20%

14%

4%

25

50%

50

100%

Table 12 indicate that twenty-four (48%) out of fifty housewives respondents are college graduates. Seven (14%) of them answered that they are unaware on the contents of the label of dining wares, six (12%) of them answered that they are fully aware, five (10%) said that they are aware, five (10%) also said that they are somewhat aware, and only one (2%) said that they are less aware. Seventeen (34%) respondents are high school graduates. And thirteen (26%) reacted to unaware in terms of the contents of the label of dining wares, two (4%) in somewhat aware, one (2%) in aware, another one (2%) in less aware and none in fully aware. Four (8%) of the respondents are from elementary graduates. Three (6%) assessed to be unaware of the contents of the label of dining wares, one (2%) in aware, and no one assess to fully aware and in less aware. Another four (8%) of the respondents are vocational graduates. Three (6%) of them said that they are aware of the contents of the label of dining wares, one (2%) said she is unaware, and no one says that she is fully aware, somewhat aware or less aware. And the remaining one (2%) respondent is with masters degree. And she reacted to unaware in terms of the contents of the label of dining wares. As a result, Table 12 presents that out of fifty respondents, twenty-five (50%) of them are unaware, ten (20%) are aware, seven (14%) are somewhat aware, six (12%)

35 are fully aware, and two (4%) are less aware about the contents of the label of dining wares as to highest educational attainment. 3.2.3 Exposure to Media TABLE 13 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Contents of the Label of Dining Wares as to Exposure to Media

Exposure to Media Fully Aware F Magazine/ Newspaper/ 0 P 0%

Level of Awareness

Grand Total

Aware

Somewhat Less Unaware Aware Aware F 4 P 8% F P F 9 P F P 36%

F 4

P 8%

1 2%

18% 18

Posters/Tarpaulin 0 Radio Television Internet/ social media Total 0 4 2

0% 0% 8% 4%

1 1 3 1

2% 2% 6% 2%

0 1 2 0

0% 2% 4% 0%

0 0% 0 0% 2 4% 0 0%

3 3 8 1

6% 6%

4 5

8% 10% 38% 8%

16% 19 2% 4

6 12% 10 20%

14%

3 6% 24 48% 50 100%

Table 13 displays that out of fifty respondents, nineteen (38%) of them based their exposure to media through television. Eight (16%) of them said that they are unaware on the contents of the label of dining wares, four (8%) said that they are fully aware, three (6%) said that they are aware, two (4%) are somewhat aware, and only two (4%) said that they are less aware. Eighteen (36%) respondents based their exposure to media through magazines/newspapers. Nine (18%) reacted to unaware of the contents of the label of dining wares, four (8%) in aware, another four (8%) in somewhat aware, one (2%) in less aware and none in full aware.

36 Radio is the basis of exposure to media by five (10%) respondents. Three (6%) of them assessed their self as to unaware in terms of the contents of the label of dining wares, one (2%) to aware, also one (2%) to somewhat aware and none to fully aware and less aware. Four (8%) respondents based their awareness through internet/social media. Two (4%) of them are fully aware in terms of the contents of the label of dining wares, one (2%) is aware, and the other one (2%) is unaware. None of them says that they are somewhat aware or less aware. The last four (8%) respondents based their awareness through posters/tarpaulin. Three (6%) of them are unaware of the contents of the label of dining wares, one (2%) is aware, no one says their fully aware, no one is somewhat aware or less aware. All in all, table 13 shows that out of fifty respondents twenty-four (48%) respondents are unaware, ten (20%) are aware, seven (14%) are somewhat aware, six (12%) are fully aware, three (6%) are less aware, and on the contents of the label of dining wares as to their exposure to media. 3.3 In terms of information on toxicity of dining wares provided by media 3.3.1 Age TABLE 14 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Information on Toxicity of Dining Wares Provided by Media as to Age

Age

Level of Awareness

Grand Total Unaware

Fully Aware F 18-32 33-46 47-60 2 1 1 P 4% 2% 2%

Aware

Somewhat Aware F 5 8 4 P 10% 16% 8%

Less Aware F 0 0 2 P 0% 0% 4%

F 8 5 4

P 16% 10% 8%

F 4 1 0

P 8% 2% 0%

F 19 15 11

P 38% 30% 22 %

37 61-74 75 & above Total 1 0 2% 0% 3 0 6% 0% 0 0 0% 0% 0 0 0% 0% 1 0 2% 0% 5 0 10% 0%

10%

20

40%

17

34%

4%

12%

50

100%

Table 14 shows that out of fifty respondents, nineteen (38%) of them are from ages 18-32. Eight (16%) of them are aware on the information on toxicity of dining wares provided by media, five (10%) are somewhat aware, four (8%) are unaware and only two (4%) fully aware. No one said that they are less aware. From ages 33-46, there are fifteen (30%) respondents. Eight (16%) claims that they are somewhat aware on the information on toxicity of dining ware provided by media, five (10%) are aware, one (2%) is fully aware, one (2%) is unaware, and no one is less aware. Eleven (22%) respondents are from ages 47-60. Four (8%) are aware on the information on toxicity of dining ware provided by media, four (8%) are somewhat aware, two (4%) are less aware and only one (2%) are fully aware. None of them says that they are unaware. Five (10%) respondents are from ages 61-74. Three(6%) are aware on the information on toxicity of dining ware provided by media, one (2%) is fully aware and one(2%) is unaware. No one claims that they are somewhat or less aware. All in all, table 14 shows that twenty (40%) are aware, seventeen (34%) are somewhat aware, six (12%) are unaware, five (10%) of the respondents are fully aware, and only two (4%) are less aware on the information on toxicity of dining wares provided by media as to their age.

38 3.3.2 Highest Educational Attainment TABLE 15 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Information on Toxicity of Dining Wares Provided by Media as to Highest Educational Attainment

Highest Educational Attainment Fully Aware F Elementary Graduate High school Graduate Vocational Graduate College Graduate With Masters Degree Total 0 P 0%

Level of Awareness Aware Somewhat Aware F 2 P 4% Less Aware F 0 P 0% Unaware

Grand Total

F 2

P 4%

F 0

P 0%

F 4

P 8%

0%

6%

16%

6%

6%

17

34%

0%

6%

2%

0%

0%

8%

10%

10

20%

12%

0%

6%

24

48%

2%

0%

0%

0%

0%

2%

12%

18

36%

17

34%

6%

12%

50

100%

Table 15 shows the level of awareness of housewives on the information on toxicity of dining wares provided by media as to highest educational attainment. Where twenty-four (48%) of the respondents are college graduate. From these respondents ten (20%) are aware on the information on toxicity of dining wares provided by media, six (12%) are somewhat aware, five (10%) are fully aware, and only three (6%) is unaware. No one said that they are less aware. From seventeen (34%) high school graduate, eight (16%) are somewhat aware on the information on toxicity of dining wares provided by media, three (6%) of the

39 respondents are aware, three (6%) are less aware, and the other three (6%) of the respondents are unaware. None of them claims that they are fully aware. Four (8%) of the respondents are elementary graduate. Where two (4%) of them are aware of the information on toxicity of dining wares provided by media, and the other two (4%) says that they are somewhat aware. No one claims that they are fully aware, less aware, or unaware. The next four (8%) of the respondents are from vocational graduates. Three (6%) are aware of the information on toxicity of dining wares provided by media, and one (2%) is somewhat aware. None claims that they are fully aware, less aware, or unaware. One (2%) who has a masters degree is fully aware of the information on toxicity of dining wares provided by media. All in all, there are six (12%) respondents who are fully aware, eighteen (36%) are aware, seventeen (34%) are somewhat aware, three (6%) are less aware, and six (12%) are unaware on the information on toxicity of dining wares provided by media as to their highest educational attainment. 3.3.3 Exposure to Media TABLE 16 Frequency and Percentage Distribution on the Level of Awareness of Housewives on the Information on Toxicity of Dining Wares Provided by Media as to Exposure to Media

Exposure to Media Fully Aware F Magazine /Newspaper 0 P 0%

Level of Awareness

Grand Total

Aware

Somewhat Less Unaware Aware Aware F 6 P 12% F P F 2 P 4% F 18 P 36%

10 20%

0 0%

40 Posters/Tarpaulin 0 Radio Television Internet/Social Media Total 0 4 1 0% 0% 8% 2% 1 2 2 2 2% 4% 4% 4% 2 1 9 0 4% 2% 18% 0% 1 2% 0 0% 2 4% 0 0% 0 2 2 1 0% 4% 4% 2% 4 5 19 4 8% 10% 38% 8%

5 10% 17 34%

18

36%

3 6%

14% 50 100%

Table 16 shows that nineteen (38%) of the respondents based their awareness through television. Where nine (18%) of them are somewhat aware of the information on toxicity of dining ware provided by media, four (8%) of them are fully aware, two (4%) are aware, two (4%) are less aware, and the other two (4%) are unaware. Eighteen (36%) of the respondents based their awareness by reading magazines/newspaper. Where ten (20%) of them are aware of the information on toxicity of dining ware provided by media, six (12%) are somewhat aware, and two (4%) are unaware. No one says that they are fully aware or less aware. Five (10%) of the respondents based their awareness through listening to the radio. Two (4%) are aware of the information on toxicity of dining ware provided by media, two (4%) are unaware and only one (2%) is somewhat aware. None of them claims that they are fully aware or less aware. Four (8%) says that posters/tarpaulins are the basis of their awareness. Two (4%) of them assess that they are somewhat aware of the information on toxicity of dining ware provided by media, one (2%) is aware, other one (2%) is less aware and none says that they are fully aware or unaware. Another four (8%) is through internet/social media. Two (4%) answer that they are aware of the information on toxicity of dining ware provided by media, one (2%) is fully aware and the other one (2%) says that she is unaware. No one reacted to somewhat aware and less aware. As a result, out of fifty respondents, eighteen (36%) claims that they are somewhat aware, seventeen (34%) are aware, seven (14%) are unaware, five (10%)

41 are fully aware and three (6%) are less aware on the information on toxicity of dining wares provided by media as to their exposure to media. 3.4 In terms of posters announcements of retail outlets on dining wares made of toxic material 3.4.1 Age TABLE 17 Frequency and Percentage Distribution on the Level of Awareness of Housewives on Posters Announcements of Retail Outlets on Dining Wares Made of Toxic Materials as to Age

Age

Level of Awareness

Grand Total Unaware

Fully Aware F 18-32 33-46 47-60 61-74 75 & above Total 2 1 0 0 0 P 4% 2% 0% 0% 0%

Aware

Somewhat Aware F 2 4 2 1 0 P 4% 8% 4% 2% 0%

Less Aware F 0 1 0 0 0 P 0% 2% 0% 0% 0%

F 4 4 4 3 0

P 8% 8% 8% 6% 0%

F 11 5 5 1 0

P 22% 10% 10% 2% 0%

F 19 15 11 5 0

P 38% 30% 22% 10% 0%

6%

15

30%

18%

2%

22

44%

50

100%

Table 17 presents that out of fifty respondents, majority of them, nineteen (18%), are from ages eighteen to thirty-two, whereas eleven (22%) of them answer that they are unaware of the posters announcement of retail outlets on dining wares made of toxic material, four (8%) are aware, two (4%) are fully aware and the remaining two (4%) are somewhat aware. None is less aware. Fifteen (30%) respondents are from age thirty-three to forty-six. Five (10%) says that they are unaware of the posters announcement of retail outlets on dining wares

42 made of toxic material, four (8%) are aware, other four (8%) is somewhat aware, one (2%) is fully aware and last one (2%) says that he/she is less aware. Eleven (22%) of the respondents are forty-seven to sixty years old. Five (10%) claim that they are unaware of the posters announcement of retail outlets on dining wares made of toxic material, four (8%) are aware and two (4%) are somewhat aware. No one claim that she is fully aware or less aware. The remaining five (10%) respondents are from sixty-one to seventy-four years of age. Three of them (6%) are aware of the posters announcement of retail outlets on dining wares made of toxic material, one (2%) is somewhat aware and the other one (2%) is unaware. None is fully aware or less aware. To conclude, this table depicts that twenty-two (44%) of the respondents are unaware, fifteen (30%) are aware, nine (18%) are somewhat aware, three (6%) are full aware and lastly, one (2%) is less aware on the poster announcements of retail outlets on dining wares made of toxic material as to their age. 3.4.2 Highest Educational Attainment TABLE 18 Frequency and Percentage Distribution on the Level of Awareness of Housewives on Posters Announcements of Retail Outlets on Dining Wares Made of Toxic Material as to Highest Educational Attainment

Highest Educational Attainment Fully Aware F Elementary Graduate High school 0 P 0%

Level of Awareness Aware Somewhat Aware F 0 P 0% Less Aware F 1 P 2% Unaware

Grand Total

F 2

P 4%

F 1

P 2%

F 4

P 8%

0%

4%

12%

0%

18%

17

34%

43 Graduate Vocational Graduate College Graduate With Masters Degree Total 0 0% 2 4% 1 2% 0 0% 1 2% 4 8%

8%

14%

4%

0%

11

22%

24

48%

0%

2%

0%

0%

0%

2%

8%

14

28%

18%

2%

22

44%

50

100%

Table 18 indicates that there are twenty-four (48%) respondents who are college graduates out of fifty respondents. Eleven (22%) answer that they are unaware on poster announcements of retail outlets on dining wares made of toxic materials, seven (14%) answers aware, four (8%) in fully aware, two (4%) in somewhat aware, and none in less aware. Seventeen (14%) respondents are high school graduate, where nine (18%) claim that they are unaware of the posters announcement of retail outlets on dining wares made of toxic material, six (12%) are somewhat aware, two (4%) are aware, and no one is fully aware or less aware. Vocational graduate respondents are four (8%). Two (4%) assess themselves as aware of the posters announcement of retail outlets on dining wares made of toxic material, one (2%) is somewhat aware, the other one (2%) is unaware and no one is fully aware or less aware. The other four (8%) respondents are elementary graduate. Two (4%) of them are aware v of the posters announcement of retail outlets on dining wares made of toxic material, one (2%) is less aware and only one (2%) is unaware. None is fully or somewhat aware. One (2%) respondent with masters degree says that she is aware of the posters announcement of retail outlets on dining wares made of toxic material. In total, twenty-two (44%) of the respondents are unaware of the posters announcement of retail outlets on dining wares made of toxic material, fourteen (28%)

44 are aware, nine (18%) are somewhat aware, four (8%) are fully aware and the last one (2%) is less aware. 3.4.3 Exposure to Media TABLE 19 Frequency and Percentage Distribution on the Level of Awareness of Housewives on Posters Announcements of Retail Outlets on Dining Wares Made of Toxic Material as to Exposure to Media

Exposure to Media Fully Aware F Magazine/ Newspaper P

Level of Awareness

Grand Total

Aware

Somewhat Less Unaware Aware Aware F 2 P 4% F P F P F P 36%

F 6

P 12%

0 0%

0 0%

10 20% 18

Posters/Tarpaulin 0 0% 1 Radio Television Internet/ Social media Total 0 0% 4 8% 0 0% 2 2 2

2% 4% 4% 4%

2 0 5 0

4% 0% 10% 0%

1 2% 0 0% 1 2% 0 0%

0 3 7 2

0% 6%

4 5

8% 10% 38% 8%

14% 19 4% 4

4 8% 13 26%

18%

2 4%

22 44% 50 100%

Table 19 shows that nineteen (36%) out of fifty respondents based their level of awareness in television. Where seven (14%) says that they are unaware of the posters announcements of retail outlets on dining wares made of toxic material. Other five (10%) claims that they are somewhat aware, four (8%) is fully aware, two (4%) are aware and only one (2%) is less aware. Magazines/newspapers are the basis of eighteen (36%) respondents. Ten (20%) of them are unaware of the posters announcement of retail outlets on dining wares made of toxic material, six (12%) are aware, two (4%) are somewhat aware and no one is fully or less aware.

45 Five (10%) says that their basis is listening to radio. Among these respondents, three (6%) are unaware and two (4%) are aware of the posters announcement of retail outlets on dining wares made of toxic material. No one answers fully, somewhat or less aware. Posters/tarpaulin are the source of awareness for four (8%) respondents. Two (4%) are somewhat aware, one (2%) is aware and the other one (2%) is less aware of the posters announcement of retail outlets on dining wares made of toxic material. None is fully aware. The remaining four (8%) respondents get their awareness through internet/social media. Two (4%) are unaware and the other two (4%) are aware of the posters announcement of retail outlets on dining wares made of toxic material. No one claims that he/she is fully, somewhat or less aware. To conclude, majority of the respondents, twenty-two (44%), are unaware, thirteen (26%) are aware, nine (18%) are somewhat aware, four (8%) are fully aware, while the remaining two (4%) are less aware on posters announcements of retail outlets on dining wares made of toxic material as to their exposure to media.

46

Chapter 5

SUMMARY, FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter discusses the summary of findings, conclusions arrived, and the recommendations made about the study. The study was conducted during the second semester of the school year 20122013. Participating respondents of the study were Housewives. Descriptive method was used because of its simplicity in gathering, analyzing, tabulating and interpreting of data. The survey questionnaires were the fundamental instruments utilized in collecting data. To ensure impartiality on presentation, analysis and interpretation of data, the researchers used the frequency and percentage distribution as the statistical tool of the study.

Statement of the Problem

The study aims to determine the level of awareness of housewives on toxicity of dining wares. Specifically, this study wants to answer the following sub problems: 1. What is the profile of the respondents in terms of the following variables? 1.1 Age 1.2 Educational attainment

47 1.3 Exposure to media 2. How do the respondents assess their level of awareness on their dining wares in terms of the following aspects? 2.1 Brand name 2.2 Contents of the label 2.3 Information provided by media 2.4 Poster announcements of retail outlet 3. Is there a differences in the assessment of the respondents on their level of awareness of housewives on the toxicity of dining wares when they are grouped according in their profile?

Findings In accordance with the data analyzed by the researchers, summary of findings were stated.

1. Profile of the respondents As to age, nineteen (38%) out of 50 respondents are 18-32 years old. When it comes to highest educational attainment, there are twenty-four (48%) out of 50 respondents are college graduates. With regards on the exposure to media, nineteen (38%) out of 50 respondents acquire their knowledge about toxicity through television. 2. Level of awareness of housewives on toxicity of dining wares With regards to Brand Name of the Dining Wares Made of Toxic Material, thirteen (26%) of the respondents assess that they are unaware. Concerning about the Contents of the Label of Dining Wares, twenty-five (50%) out of 50 respondents are unaware. As to Information on toxicity of the dining ware provided by media, eighteen (36%) of the total respondents assess that they are aware. When it comes to Poster Announcements of Retail Outlets on Dining Wares Made of Toxic Material twenty-two (44%) out of 50 respondents are unaware.

48 3. Differences in the assessment of the respondents on their level of awareness of housewives on the toxicity of dining wares when they are grouped according in their profile As to age, thirteen (26%) are unaware, eleven (22%) are aware, eleven (22%) are less aware, ten (20%) are somewhat aware and five (10%) are fully aware about the brand name of the dining ware made of toxic materials. Moreover, out of fifty (100%) respondents, 25 (50%) assessed to unaware, eleven (22%) in aware, seven (14%) in somewhat aware, five (10%) in fully aware, and two (4%) in less aware about the contents of the label of dining wares. In terms of information on toxicity of dining wares provided by media, five (10%) of the respondents are fully aware, twenty (40%) are aware, seventeen (34%) are somewhat aware, two (4%) are less aware, and six (12%) of them are unaware. Furthermore, twenty-two (44%) of the respondents are unaware, fifteen (30%) are aware, nine (18%) are somewhat aware, three (6%) are fully aware and lastly, one (2%) is less aware on the poster announcements of retail outlets on dining wares made of toxic material. As to Highest educational attainment, thirteen (26%) of the respondents are unaware, eleven (22%) are less aware, ten (20%) are aware, ten (20%) are somewhat aware and six (12%) assess that they are fully aware about the brand name of the dining ware made of toxic materials. In terms of contents of the label of dining wares, out of fifty (100%) respondents, 25 (50%) of them are unaware, ten (20%) are aware, seven (14%) are somewhat aware, six (12%) are fully aware, and two (4%) are less aware about the contents of the label of dining wares. Moreover, there are six (12%) respondents who are fully aware, eighteen (36%) are aware, seventeen (34%) are somewhat aware, three (6%) are less aware, and six (12%) are unaware on the information on toxicity of dining wares provided by media. Furthermore, In terms of posters announcements of retail outlets on dining wares made of toxic material there are twenty-two (44%) of the respondents are unaware, fourteen (28%) are aware, nine (18%) are somewhat aware, four (8%) are fully aware and the last one (2%) is less aware.

49 As to exposure to media in terms of brand name of the dining ware made of toxic materials, twelve (24%) of the respondents are less aware, twelve (24%) are unaware, eleven (22%) are somewhat aware, nine (18%) are aware and only six (12%) are fully aware. In terms of contents of the label of dining wares, out of 50 respondents six (12%) are fully aware, ten (20%) are aware, seven (14%) are somewhat aware, three (6%) are less aware, and twenty-four (48%) respondents are unaware. In addition to, in terms of information on toxicity of dining wares provided by media , fifty (100%) respondents, 18 (36%) claims that they are somewhat aware, 17 (34%) are aware, 7 (14%) are unaware, 5 (10%) are fully aware and three (6%) are less aware. Lastly, In terms of posters announcements of retail outlets on dining wares made of toxic material, twenty-two (44%), are unaware, thirteen (26%) are aware, nine (18%) are somewhat

aware, four (8%) are fully aware, while the remaining two (4%) is less aware.

Conclusions Based on the summary of findings, the following conclusions are made. 1. Profile of the Respondents The study shows that majority of the respondents ranging from eighteen to thirty-two years of age mostly hold a bachelors degree acquire their knowledge about toxicity through television. 2. Level of awareness of housewives on toxicity of dining wares Majority of the respondents assessed that they are unaware about the brand name of the dining wares containing toxic material. When it comes to Contents of the Label of Dining Wares, majority of the respondents are unaware. Furthermore, majority of the respondents assessed that they are aware of the information about toxicity of dining ware provided by media. Lastly, majority of the respondents are unaware when it comes to Poster Announcements of Retail Outlets on Dining Wares Made of Toxic Material.

50 3. Differences in the assessment of the respondents on their level of awareness of housewives on the toxicity of dining wares when they are grouped according in their profile As to age, majority of the respondents are unaware about the brand name of the dining ware made of toxic materials. With regards to the contents of the label of dining wares, majority of the respondents are also unaware. In terms of information on toxicity of dining wares provided by media, majority of the respondents are aware. When it comes to poster announcements of retail outlets on dining wares made of toxic material, majority of the respondents are unaware. As to Highest educational attainment in terms of brand name of the dining ware made of toxic materials, majority of the respondents are unaware. In terms of contents of the label of dining wares, majority of the respondents are unaware. Moreover, in terms of information on toxicity of dining wares provided by media the majority of respondents are aware. Lastly, majority of the respondents are unaware about poster announcements of retail outlets on dining wares made of toxic material. As to exposure to media, majority of the respondents are equally less aware and unaware about the brand name of the dining ware made of toxic materials. When it comes to contents of the label of dining wares, majority of the respondents are unaware. In terms of information on toxicity of dining wares provided by media, the majority of respondents are somewhat aware. Lastly, majority of respondents are unaware with regards to poster announcements of retail outlets on dining wares made of toxic material.

Recommendations After conducting the study, the researchers organize their recommendations for many tentative users of this study. 1. To the housewives, they should be the ones who are mostly aware about the topic to ensure the safeness of their family.

51 2. To organizations who are assigned with these kinds of problems, they should always provide consumers with enough information, not only during holiday seasons, when most of this cases occur, they should always monitor stores and provide warnings for the sake of their consumers health.

3. For the future researchers, we recommend that if they will do a research, related to this topic, researchers will find more concrete research data and research materials. Add some respondents that can also help to answer the research problem. Improve and expand the information about the toxicity in dining ware and its implication to ourselves, friends, and family, especially to the society. We hope that this study will help those who will soon be researching the same topic.

52
Republic of the Philippines Polytechnic University of the Philippines College of Business

Dear Respondents, We, the students from College of Business of Polytechnic University of the Philippines, are conducting a research study entitled Level of Awareness of Housewives on the Toxicity of Dining Wares. We are requesting for your cooperation by answering the questions below regarding this topic. We promise to keep all your answers confidentially. Thank you! The Researchers

Part I: Profile of the Respondents Instructions: Please provide the needed information by putting a check mark () on the space provided for. Please do not leave any item unanswered. 1.1 Age __18-32 years old __33-46 years old __47-60 years old __61-74 years old __75 and above yrs. old

Part II: Level of Awareness of Housewives on the Toxicity of the Dining Wares Instructions: Please tell us your level of awareness on the toxicity of dining wares using the following scale: 5 Fully Aware (FA) 4 Aware (A) 3 Somewhat Aware (SA) 2 Less Aware (LA) 1 Unaware (U) Put a check mark () on the space provided. ASPECTS ON THE TOXICITY OF DINING WARES 2.1Brand/ brand name of the dining wares made of toxic materials 2.2 Contents of the label of the dining wares 2.3 Information on toxicity of the dining wares provided by media like television, newspaper etc. 2.4 Posters/ announcements of retail outlets on dining wares made on toxic materials LEVEL OF AWARENESS 5 4 3 2 1 FA A SA LA U

1.2 Highest Educational Attainment __Elementary Graduate __High School Graduate __College Graduate __With Masters Degree __With Doctors Degree

1.3 Exposure to Media (You may check as many as want) __Magazine/newspaper __Posters/tarpaulin __Radio __Television __Internet/social media

53

ABRASIA, RIZEL A.
CONTACT NUMBER: 09263211981 EMAIL ADDRESS: rizel_abrasia@yahoo.com

PERSONAL INFORMATION:
Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name : Female : July 19, 1993 : Pasig City : Baptist : Nadir C. Abrasia Jr. : Marilez A. Abrasia

EDUCATIONAL ATTAINMENT:
Tertiary Polytechnic University of the Philippines Sta. Mesa Manila Bachelor of Science in Business Administration Major In Marketing Management 2009-Present High School Pinagbuhatan High School Pinagbuhatan, Pasig City 2005-2009 Elementary Pinagbuhatan Elementary School Pinagbuhatan, Pasig City 1999- 2005

PROFESSIONAL ATTAINMENT:
On-The-Job Training: Philippine Seven Corporation (August October 2012)

SEMINARS ATTENDED:
Hashtag: Trending Marketing Opportunities Cinema 9, SM City Sta. Mesa March 3, 2013

Marketing Greenaid: Blast to the new color of Business trends Bulwagang Balagtas, PUP Sta. Mesa, Manila March 2, 2013 HashTag: Trending Marketing Opportunities March 1, 2013 SM Sta.Mesa, Cinema 9

54

ACEBUCHE JR, NELSON R.

CONTACT NUMBER: 09217588022 EMAIL ADDRESS: nelton_rod@yahoo.com

PERSONAL INFORMATION:
Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name : Male : Nov.1, 1992 : Antipolo City : Roman Catholic : Nelson P. Acebuche : Rita R. Acebuche

EDUCATIONAL ATTAINMENT:
Tertiary Polytechnic University of the Philippines Sta. Mesa Manila Bachelor of Science in Business Administration Major In Marketing Management 2010-Present High School Antipolo National High School Olallia Rd. Brgy. Sta. Cruz, Antipolo City 2006-2010 Elementary Sta. Cruz Elementary School Olallia Rd. Brgy. Sta. Cruz, Antipolo City 2000- 2006

PROFESSIONAL ATTAINMENT:
On-The-Job Training: Classic Savory ( July October 2012)

SEMINARS ATTENDED:
Hashtag: Trending Marketing Opportunities Cinema 9, SM City Sta. Mesa March 3, 2013

Marketing Greenaid: Blast to the new color of Business trends Bulwagang Balagtas, PUP Sta. Mesa, Manila March 2, 2013

HashTag: Trending Marketing Opportunities March 1, 2013 SM Sta.Mesa, Cinema 9

55

AGUSTIN, VERLYN DS.

CONTACT NUMBER: 09309996612 EMAIL ADDRESS: verlyn_agustin@yahoo.com

PERSONAL INFORMATION:
Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name : Female : September 18, 1994 : Manila : Christian : Oliver Agustin : Jocelyn Agustin

EDUCATIONAL ATTAINMENT:
Tertiary Polytechnic University of the Philippines Sta. Mesa Manila Bachelor of Science in Business Administration Major In Marketing Management 2010-Present High School Ramon Magsaysay (Cubao) High School Ermin Garcia St. corner EDSA, Cubao 2006-2010 Elementary Bonifacio Memorial Elementary School Bgy. Unang Sigaw, Balintawak, Quezon City 2000- 2006

PROFESSIONAL ATTAINMENT:
On-The-Job Training: Golden Arches Development Corporation (March June 2012)

SEMINARS ATTENDED:
Blackout: Putting Light to Society Marketing with a Conscience February 27, 2012 SM City Sta. Mesa Cinema 6 HashTag: Trending Marketing Opportunities March 1, 2013 SM Sta.Mesa, Cinema 9 Marketing Greenaid Blast to the New Color of Business Trends March 2, 2013 Bulwagang Balagtas, NALLRC, PUP Sta. Mesa

56

Name: ANOC, JEROSELLE M.

CONTACT NUMBER: 09059025115 EMAIL ADDRESS: jeroselle.anoc@yahoo.com

PERSONAL INFORMATION:

Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name

: Female : September 25, 1993 : Valenzuela City : Roman Catholic : Arnulfo Anoc : Evelinda Anoc

EDUCATIONAL ATTAINMENT:

Tertiary

Polytechnic University of the Philippines Sta. Mesa, Manila Bachelor of Science in Business Administration Major In Marketing Management 2011-Present

Polytechnic University of the Philippines Sta. Mesa, Manila Bachelor of Science in Accountancy 2010-2011

High School

Maysan National High School Maysan, Valenzuela City 2006-2010

Elementary

Maysan Elementary School Maysan, Valenzuela City 2000- 2006

57

SEMINARS ATTENDED:

Blackout: Putting Light to Society Marketing with a Conscience February 27, 2012 SM City Sta. Mesa Cinema 6 HashTag: Trending Marketing Opportunities March 1, 2013 SM Sta.Mesa, Cinema 9 Marketing Greenaid Blast to the New Color of Business Trends March 2, 2013 Bulwagang Balagtas, NALLRC, PUP Sta. Mesa

Name: ARRIOLA, JUSTINE B. CONTACT NUMBER: 09059478720 EMAIL ADDRESS: melovesairen@facebook.com

PERSONAL INFORMATION:

Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name

: Male : July 3, 1993 : Caloocan City : Roman Catholic : Justo R. Arriola : Lordita B. Arriola

EDUCATIONAL ATTAINMENT:

Tertiary

Polytechnic University of the Philippines Sta. Mesa Manila Bachelor of Science in Business Administration Major In Marketing Management 2009-Present

High School

Lakan Dula High School Tondo, Manila

58
2005-2009

Elementary

Caloocan Elementary School - Central Caloocan City 1999- 2005

PROFESSIONAL ATTAINMENT:

On-The-Job Training:

Kia New Manila (January March 2013)

Civil Service Eligible:

Professional

SEMINARS ATTENDED:

DIVERSITY MARKETING: Segment, Target, Position. The Core of Modern Strategic Marketing February 16, 2012 Fasten your Seatbelt. A ride with the Global Brands, navigating Juans Market February 3, 2012 SM Sta.Mesa, Cinema 6 HashTag: Trending Marketing Opportunities March 1, 2013 SM Sta.Mesa, Cinema 9

Name: BAUTISTA, SARAH JANE A. CONTACT NUMBER: 09268082438 EMAIL ADDRESS: sarahjanebautista46@yahoo.com

PERSONAL INFORMATION:

Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name

: Female : June 8, 1994 : Bulacan : Roman Catholic : Ricardo C. Bautista : Marilou A. Bautista

59

EDUCATIONAL ATTAINMENT:

Tertiary

Polytechnic University of the Philippines Sta. Mesa Manila Bachelor of Science in Business Administration Major In Marketing Management 2010-Present

High School

Polo National High School Palasan, Valenzuela City 2006-2010

Elementary

Paco Elementary School Paco, Obando, Bulacan 2000- 2006

PROFESSIONAL ATTAINMENT:

On-The-Job Training:

Classic Savory (July August 2012)

SEMINARS ATTENDED:

DIVERSITY MARKETING: Segment, Target, Position. The Core of Modern Strategic Marketing February 16, 2012 Bulwagang Balagtas, Polytechnic University of the Philippines

Fasten your Seatbelt. A ride with the Global Brands, navigating Juans Market February 3, 2012 SM Sta.Mesa, Cinema 6

HashTag: Trending Marketing Opportunities March 1, 2013 SM Sta.Mesa, Cinema 9

60
Name: BUDIIT, MELBA P. CONTACT NUMBER: 09303385368 EMAIL ADDRESS: melbudiit@yahoo.com

PERSONAL INFORMATION:

Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name

: Female : September 21, 1992 : Albay : Roman Catholic : Vicente S. Budiit : Sonia P. Budiit

EDUCATIONAL ATTAINMENT:

Tertiary

Polytechnic University of the Philippines Sta. Mesa Manila Bachelor of Science in Business Administration Major In Marketing Management 2010-Present

High School

Jose Abad Santos High School Binondo, Manila 2006-2010

Elementary

Bulusan Elementary School Libon, Albay 1999-2005

PROFESSIONAL ATTAINMENT:

On-The-Job Training:

Goldilocks Bakeshop Inc. (July September 2012)

SEMINARS ATTENDED:

Marketing Grenaid BLAST TO THE NEW COLOR OF BUSINESS TRENDS March 2, 2013

61
Bulwagang Balagtas, Polytechnic University of the Philippines WARFARE! RAID THE JUNGLE, PREPARE FOR THE BATTLE A CLOSE GUERILLA MARKETING ENCOUNTER February 17, 2012 SM Sta.Mesa, Cinema 9 Goliath meets Juan The Giants firms Promotional Approach to Filipinos January 20, 2012 Bulwagang Balagtas, Polytechnic University of the Philippines

Name: CACHOLA, HANS JUSTINE C. CONTACT NUMBER: 0916-542-9885 EMAIL ADDRESS: justine_cachola03@yahoo.com

PERSONAL INFORMATION:

Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name

: Male : November 3, 1993 : Quezon City : Roman Catholic : Larry Casado : Felicitas Cachola

EDUCATIONAL ATTAINMENT:

Tertiary

Polytechnic University of the Philippines Sta. Mesa, Manila Bachelor of Science in Business Administration Major In Marketing Management 2011-Present

Polytechnic University of the Philippines Sta. Mesa, Manila Bachelor of Science in Accountancy 2010-2011

High School

Quezon City Academy 1144 EDSA, Quezon City

62
2006-2010

Elementary

St. John of Beverley Novaliches, Quezon City 2000- 2006

PROFESSIONAL ATTAINMENT:

Multi-Level Marketer:

The Filipino Dream/ iDream Network International (February 2012- Present)

On-The-Job Training:

Filtrepreneur Franchise Inc. (August October 2012)

SEMINARS ATTENDED:

Fusion of Green Minds A Discovery of the Shades of Green Marketing

February 22, 2012 Bulwagang Balagtas, NALLRC, PUP Sta. Mesa

Blackout: Putting Light to Society Marketing with a Conscience February 27, 2012 SM City Sta. Mesa Cinema 6 Marketing Greenaid Blast to the New Color of Business Trends March 2, 2013 Bulwagang Balagtas, NALLRC, PUP Sta. Mesa

ANDAL, SARAH KAEY C. CONTACT NUMBER: 09176690177 / 09079825381 EMAIL ADDRESS: sarahkaeyandal@rocketmail.com

PERSONAL INFORMATION:

Sex Date of Birth Place of Birth Religion Fathers Name Mothers Name

: Female : November 4, 1993 : Gumaca, Quezon : Roman Cataholic : Jimmy B. Andal : Victoria Wally C. Andal

EDUCATIONAL ATTAINMENT:

63

Tertiary

Polytechnic University of the Philippines Sta. Mesa Manila Bachelor of Science in Business Administration Major In Marketing Management 2010-Present

High School

Sumulong Memorial High School Brgy. San Roque, Antipolo City 2006-2010

Elementary

Juan Sumulong Elementary School Brgy. San Roque, Antipolo City 2000-2006

PROFESSIONAL ATTAINMENT:

On-The-Job Training:

Lyric Piano Corp. (August October 2012)

SEMINARS ATTENDED:

Hashtag: Trending Marketing Opportunities Cinema 9, SM City Sta. Mesa March 3, 2013

Marketing Greenaid: Blast to the new color of Business trends Bulwagang Balagtas, PUP Sta. Mesa, Manila March 2, 2013 HashTag: Trending Marketing Opportunities March 1, 2013 SM Sta.Mesa, Cinema 9