Comparison of Digital Food Photography and Food Record Dietary Assessment in

Enhancing Quality and Quantity of Meals of College Students

A Thesis

Presented to the

Department of Nutrition and Dietetics

Adventist University of the Philippines

In Partial Fulfillment

Of the Requirements for the Degree

Bachelor of Science in Nutrition and Dietetics

Graces, Lesiniya Pamelia

Maglonzo, Knep Aijalon

Mesa, Charlene Mae C.

May 2018
 Table of Content

CHAPTER I ...................................................................................................................... 3
Introduction ..................................................................................................................... 3
The Problem and its Background ................................................................................ 3
Significance of the study ............................................................................................. 4
Statement of the Problem ............................................................................................ 5
Hypothesis ................................................................................................................... 6
Scope and Limitations ................................................................................................. 6
CHAPTER II ..................................................................................................................... 9
Review of Related Literature .......................................................................................... 9
Overview ..................................................................................................................... 9
Dietary Assessment and its Role to Assessment ....................................................... 10
Digital Food Photography and Application to Assessment ....................................... 11
Food Diary ................................................................................................................. 12
Nutrition Education among College Students ........................................................... 17
Theoretical Framework.............................................................................................. 18
CHAPTER III ................................................................................................................. 19
Methodology ................................................................................................................. 20
Research Design ........................................................................................................ 20
Population and Sampling Techniques ....................................................................... 21
Instrumentation .......................................................................................................... 23
Data analysis & Scoring system ................................................................................ 23
References ........................................................................................................................ 26
 CHAPTER I

Introduction

The Problem and its Background

This day’s most people own a mobile phone that has a camera on it or camera to

document their daily life. Another thing is that most college student does not really

prioritize their health. These students are not aware of their nutritional health and how

their diet can have detrimental contribution to their health. This research will utilize the

use of mobile phones and camera to assess someone’s nutritional health and compare it to

a traditional method to see how efficient and effective it is in comparison to the on

usually use for assessing nutritional health.

Students reported to be influenced by individual factors (e.g. taste preferences,

self-discipline, time and convenience), their social networks (e.g. (lack of) parental

control, friends and peers), physical environment (e.g. availability and accessibility,

appeal and prices of food products), and macro environment (e.g. media and advertising).

Furthermore, the relationships between determinants and university students’ eating

behavior seemed to be moderated by university characteristics, such as residency, student

societies, university lifestyle and exams. (Deliens, Clarys, De Bourdeaudhuij, &

Deforche, 2014)

Assessing the person dietary intake usually takes time to do and it all depends

from case to case on how long an assessment will take. An average assessment might

take about 15 to 30 minutes and will relay on the persons memory but having a tool that
can capture their diet in an instance keep a record of it would be beneficial for the person

assessor and the person being assess as this will make the process more efficient.

Dietary assessment such as daily food diary, 24-hour recall, food frequency

questionnaire and diet history are the most common individualize methods use to assess a

person’s diet history. As technology advances so should the way people do make

improvements about having good diet. Advance in technology such as having camera on

mobile phones. This innovation can assist in the development of different technique of

assessing a person’s diet. A photograph of people’s diet can give vital information of a

certain person’s diet such as the amount of food that are eaten or the variety of food there

is on the plate.

Digital food photography, as a tool of dietary assessment is effective to

enhance the awareness of an individual about the importance of the adequacy of

quantity and quality of the meal one usually eats. Self-monitoring is important college

students whose diet sometimes do not consider the variety of food, but merely to satisfy

the hunger and the tongue. As college students prioritize the study, it is hard for them to

maintain a healthy diet and some might not aware of its importance. Among the tool of

dietary assessment, considering the developing tool of digital food photography, and the

known tool that is food diary, the researchers are about to find out which method works

better as a self-monitoring tool for college students.

Significance of the study

The objectives are to innovate or add another tool to be used by healthcare

professionals on assessing a person’s nutritional health. Another objective is that we

make a tool way where it does not rely on a person’s memory. Another is that we make

an interactive and exciting tool so both the healthcare professional and client will enjoy

the process.

Non-Health Professions Students. These students will have a background of

how health is important with the use of food photography especially to non-health

professions because they have fewer knowledge concerning health issues in life. Digital

food photography can help these students acknowledge different varieties of food that is

being served.

Health Professions Students. These students will have broader knowledge of

health using digital food photography as part of the education of nutritional assessment.

Health Care Professionals. Professor can use digital food photography as part of

visual aid in educating other students.

Statement of the Problem

Self-monitoring of one’s typical food intake is important for an individual to

realize the inadequacy or excessiveness, and the variety of food one eats. Whether digital

food photography, or food diary, both are a good dietary assessment tool to identify the

existence of the risk of disease. But which among these two works better in self-

monitoring of one’s diet that can result an enhancement of awareness of one’s diet, and

latter makes an individual increase one’s quality and quantity of meals to improve their

healthy life style is a problem that will be answered by this research. Together with that,

the questions will possibly be answered with this study include:

 1. What is the baseline data of the respondents in terms of the quality and

quantity of meals based on Pinggang Pinoy?

2. What is the end-line data of the respondents in terms of the quality and

quantity of meals based on Pinggang Pinoy

3. Is there a significant difference in the quality and quantity of meals after the

intervention?

4. Is there a significant difference in the quality and quantity of meals when the

weight, gender, school program, and economic status are considered?

Hypothesis

These statements are the assumption of the researchers. This might be the

desirable outcome that the researchers could think about. The statements are the

following

1. There is no significant difference in the quality and quantity of meals after the

intervention.

2. There is no significant difference in the quality and quantity of meals after the

intervention when the age, height, weight, appetite and cafeteria load considered.

Scope and Limitations

This study will be conducted by the researchers in the Adventist University of the

Philippines, where the university has a main food service, namely the school cafeteria,

which provides the students with the food that they paid together with the tuition.

However, the students in the university are divided by 2 categories, first are those who
are eating their food in the cafeteria, and second are those who are eating in their own

house or other canteen of the school. This study, for accuracy reason, will be focused on

those who are eating in the school cafeteria which makes it easier for the researcher to in

order to estimate the contained of the food they are eating.

This study will measure the difference between the baseline and end-line of the

quality and quantity of food of the 2 groups of the participants. The researcher will look

for if ever there is any significant difference, which from the 2 groups will make more

percentage of difference.

This study is also going to be conducted by the researcher in the first semester of

the school year of 201=2019. This study will begin in first 1-2 month of the semester in

order for the researcher to get the more reliable result, because in this time of the

semester, the cafetarian students are still getting their food from the cafetaria, since their

load for cafetaria is still able to accommodate 3 meals per-day. Unlike in the ending of

the semester, the cafetarian students will begin to buy food from other sources because of

their limiting cafetaria load that will make it hard for the researchers to estimate the

portion.

This study, however, has some limitations that limit the accuracy of the study.

The researchers use pinggang pinoy as their intervention, and in the perfect plate example

that will be suggested to the participants will not fulfill the requirements of the

participants personally, but only generally. For the adjustment with the tool that will be

used, the researchers decided to conduct the study to adults 19 years and above, and to

range the height of the participants, which is 167-177cm for male, and 152-162cm for
female so they can fit into the total energy requirements that is generalized by Pinggang

Pinoy.

Another limitation is the participants might forget to comply to the instructions,

such as forget to take the picture, leftover of the food that is not noted, and for the group

that will be using the food diary, they might fail to name the food and the size if they are

not familiar with the cooking methods and the household measurements.
 CHAPTER II

Review of Related Literature

This chapter contains sources reviewed to related literatures from different kinds

of informative sources. These sources are taken from books, journal articles, and websites

with reputation that relates with the variables used in this research. There will be some

recitation of the researchers of previous study that is related to this study that will help

the readers to understand more about the terms that will often be used in this research.

They will also give a clearer picture about the variables used in this research.

Overview

A nutrition assessment is an in-depth evaluation of both objective and subjective

data related to an individual's food and nutrient intake, lifestyle, and medical history.

Once the data on an individual is collected and organized, the practitioner can assess and

evaluate the nutritional status of that person

The purpose of nutritional assessment is to define a patient’s nutritional status, to

identify clinically relevant malnutrition and to monitor changes in the patient’s nutritional

status. It records anthropometric, dietary and bio-chemical measurements, clinical

history, findings at physical examination and other parameters.

In this research, the researchers are focusing in the dietary assessment, which is

the first assessment that is used to see if there is going to be a risk of disease that might

be developed from an individual’s eating habit. Two types of dietary assessment are

going to be compared, which are food diary, and a newly and is still in the developing

stage of assessment called dietary food photography.

Dietary Assessment and its Role to Assessment

Dietary assessment involves reviewing the intake of food, and its individual

dietary components, and comparing the amount consumed with reference values to see

whether deficiency or excess is likely. To be maximally accurate, this would involve

weighing all food eaten and analyzing its chemical composition, which is clearly

impractical for clinical purposes. Hence, an approximation of food intake must be arrived

at and reference then made to standard food tables to calculate nutrient content. Methods

of dietary assessment can be divided into those that record current intake, recall past

intake or estimate typical intake. Recording current intake can be achieved in a

quantitative way in which all food is weighed or measured prior to being eaten. However,

this is intrusive even for a short period and an alternative technique is for the patient to

describe the amount of food eaten; photographic atlases are available to improve

accuracy. (Ayling, 2014)

Reviewing a person's dietary data may suggest risk factors for chronic diseases

and help to prevent them. Providing nutrition education and counseling to people of

different ages and from different backgrounds requires a great deal of skill and a good

understanding of diet quality, normal eating, and normal physical and psychosocial

development. It is important to treat people as individuals with unique needs and

concerns. Dietitians are trained to do this, but many health care workers are not trained to

measure diet quality, define dietary moderation, or provide counseling. (Truesdell, 2018)

The dietary assessment task is more difficult when no country or ethnic specific

food table is available. Recipes made from locally available ingredients or imported
foods may differ in their food composition from recipe values in food tables used in

western countries. For example, a typical curry dinner as served in India, Ghana, and the

UK varies greatly in its nutrient composition. For this reason, country-specific food

consumption tables are needed. The option of adding ethnic foods to the food

composition database for the foods in question from country-specific food tables

prepared elsewhere is not recommended unless there is good reason to suspect that the

foods are similar. Imported ethnic foods and those eaten in the country of origin may

differ considerably both in their nutritive value and in other food constituents.

(J. Dwyer, 2003)

Digital Food Photography and Application to Assessment

The use of digital food photography (DFP) methods have been shown to allow

valid and reliable dietary assessment and evaluation of energy and nutrient intake in both

children and adult populations, while decreasing participant burden and other problems

associated with traditional food data collection. The DFP method of assessing dietary

intake is fast, as it only requires only photographs of the participant's food tray, less

onsite staff and equipment during data collection, and provides a permanent record

(photo) that can be re-examined and re-estimated when an estimate seems in error.

Energy intake was determined using the DFP method described in previous. Briefly, this

method captures foods selected and consumed by individuals using a digital video camera

pre- and post-meal consumption.

The use of DFP removes much of the participant burden when it comes to

quantifying NI. It allows for the rapid and accurate capture of nutritional intakes in the
field environments, especially in evaluation of large groups with time constraints by

minimizing disruption of normal activities, which is a key attribute when studying

workplace cafeteria settings or military personnel engaged in training. DFP allows for

increased accuracy by incorporating viewing and intake estimation by two or more

individuals, who compare the food to estimate to photos of weighed, standardized

servings.

Another advantage of this type of data collection is that photographs of both the

foods consumed and the standards they are compared to be kept on file, and can be re-

reviewed for clarification when questions arise, or for use in subsequent studies. It should

be noted that while the method is efficient for on-site data collection, estimation

following collection is more time consuming. However, it is time well spent in the

challenging area of accuracy in dietary assessment especially in large group settings. (L.,

et al., 2017).

A study in 2015, conducted by Rita Doumit and friends, the effect of recording

food intake using cellphone camera pictures on energy intake and food choices enhanced

the awareness of college students about their food intake exceeding the 24-hour recall.

The students got more aware about their food intake when they are asked to take a picture

of their food intake by making a better food choice than they do when they are asked to

recall their food intake only by memory (Doumit, et al., 2015).

Food Diary
A definition of food diary from oxford dictionary is A detailed daily record of the

food and drink one consumes over a certain period of time, typically kept as a means of

tracking calorie consumption or identifying habitual eating patterns. This one way of
recording the food and beverage eaten by an individual is being done by writing the food

a person eats for the practitioner to analyze the typical food eaten by an individual.

Dietary records or food diaries can be highlighted among dietary assessment methods of

the current diet for their interest and validity. It is a prospective, open-ended survey

method collecting data about the foods and beverages consumed over a previously

specified period of time. Dietary records can be used to estimate current diet of

individuals and population groups, as well as to identify groups at risk of inadequacy. It

is a dietary assessment method interesting for its use in epidemiological or in clinical

studies. High validity and precision has been reported for the method when used

following adequate procedures and considering the sufficient number of days. Thus,

dietary records are often considered as a reference method in validation studies.

Nevertheless, the method is affected by error and has limitations due mainly to the

tendency of subjects to report food consumption close to those socially desirable.

Additional problems are related to the high burden posed on respondents. The method

can also influence food behavior in respondents in order to simplify the registration of

food intake and some subjects can experience difficulties in writing down the foods and

beverages consumed or in describing the portion sizes. Increasing the number of days

observed reduces the quality of completed diet records. It should also be considered the

high cost of coding and processing information collected in diet records. One of the main

advantages of the method is the registration of the foods and beverages as consumed, thus

reducing the problem of food omissions due to memory failure. Weighted food records

provide more precise estimates of consumed portions. (Ortega RM, 2015).

Characteristics of Pinggang Pinoy and Contribution to Health

Pinggang Pinoy serves as a quick and easy guide for determining the amount of

food from the three basic food groups should a Filipino eat per meal. It is specially

designed for Filipinos which features the GO, GROW and GLOW foods represented by

food items commonly consumed by the population. The GO food, for example, is

represented by a bowl of rice, a staple food of Filipinos, fish like tilapia for GROW food,

and banana and malunggay leaves for GLOW food. Included in Pinggang Pinoy’s

simple and graphic design is also a picture of a glass of water which stresses the

importance of sufficient water intake, and a figure jogging to represent regular physical

activity. Recognizing the different nutrient requirements of the different age groups, the

FNRI has developed the Pinggang Pinoy plates for children, adolescents, pregnant

women and lactating mothers and the elderly. The FNRI’s vision is to provide innovative

and timely food and nutrition tools that will ensure a healthy and well-nourished Filipino

population. (‘Pinggang Pinoy,' an easy guide to good nutrition, 2017)

In 2014 the FNRI came up with a simpler concept of a food guide that aligns with

the nutritional food pyramid and that fits the eating habits of an average Filipino.

Formative research results included suggestions like having a bahay kubo, an icon

familiar to the Filipinos, represent the food guide. However, they ended up with the

predominant theme suggestion of pinggan, which literally means food plate that all diners

in the country are accustomed to. Pinggan is a daily kitchenware in the Filipino table. The

plate-based food guide “Pinggang Pinoy”, the brainchild of formative research done by

the FNRI in partnership with the Department of Health, National Nutrition Council of

the Department of Health with support from the World Health Organization first emerged
in 2014. However, it was only for one particular age group—the adults. It is a simple

representation of “Go, Grow and Glow,” a food-grouping concept that everyone is

familiar with. Half of the plate must contain fruits and vegetables, while the other half is

energy-giving foods like rice and protein sources like fish. In the succeeding years of the

campaign, its reach grew bigger. In 2015 Pinggang Pinoy served all the age groups:

pregnant/lactating women, kids, teens, adults and the elderly. This was the same year the

agency received the Institutional Award from Health & Lifestyle magazine wherein the

promotion efforts for Pinggang Pinoy was recognized.

Goldilocks, one of the most popular food chains in the country, adapted the

concept of Pinggang Pinoy through a meal called Sarap Pinggang Pinoy meal 1. The

meal contains Daing na Bangus with Ginisang Monggo, rice, a fruit cup and water.

Goldilocks was supposed to launch this as a limited-edition meal but, due to positive

feedback in sales, they made it a mainstay on their menu. They even came up with

another set called Sarap Pinggang Pinoy meal 2 consisting of Daing na Bangus, Pinakbet,

rice, a fruit cup and water. The campaign Pinggang Pinoy has been around for almost

four years, and, each year, it gains more following and support because more people are

gaining awareness about the country’s crisis involving food shortage and malnutrition.

The FNRI dubbed 2017 as the official Year of Pinggang Pinoy, claiming victory on its

advocacy. Meanwhile, Robinsons Supermarket also introduced a campaign to promote

the cause of Pinggang Pinoy. In January this year, it launched “Eat the Rainbow”, where

customers get to buy fruits and vegetables through colored bundles representing the

colors of the rainbow. During Saturdays and Sundays, all the colored bundles are

available, and customers who buy three bundles are given a Pinggang Pinoy eco bag. It
ran for the whole month of January and, with the good reviews, the company will

regularly feature Eat the Rainbow every January. The FNRI sees its fight against

malnutrition as a mission rather than a task. It continues to stand tall for 70 years now in

addressing malnutrition through nutritional assessment, tools, guidelines and standards to

serve the needs of nutrition and nutrition-related workers. (Domingo, 2017)

Food Choice or eating Behaviors of College Students

University students are at a critical phase in their lives and making decisions

about their health and, in particular, eating behaviors. However, there is evidence that

these decisions need improvement. It has been reported that the diets of young adults,

females in particular, lacked vegetables, fruits and milk, but were high in fat and sugars

(Mann Linda, 2016 (Centre of Disease Control and Prevention [CDC], 2015)).

College students, in general, have some factors that affect their diet or eating

behavior. According to Amir Alakaam and friends, from the study they conduct about

“The Factors That Influence Dietary Habits among International Students in the United

States in 2015”, students referred to the food environment, individual preferences,

religion, time, and campus environment as the major factors that influence the process of

dietary habits change and the adaptation. Similar to the Adventist University of the

Philippines, where this study will be conducted, some the students come from different

places in the world and some have to adjust, change, or and retain their eating behavior

according to the new schedule, new environment, and priorities in their life as college

students.
 According also to the study conducted by Lisa Mann and Friends in 2016, some

of her focus group are proven to have a strong knowledge about meeting the food

guidelines but are having a hard time to apply it. Those factors discussed in the last

paragraph seem to play a role in their reason to not meet the food guidelines and direct

them to pick another unhealthy food instead.

Nutrition Education among College Students

Appropriate nutrition information delivery can exploit learners’ willingness to

learn, solving the problem of poor nutrition knowledge and ignorance among learners

(Mojisola, 2015). Students with greater nutritional knowledge consumed less unhealthy

fats and cholesterol. This finding magnifies the role of nutrition education as a potential

tool in health campaigns to promote healthy eating patterns among college students

(Najat Yahia, 2016).

Literature on the impact of nutrition education on dietary practices has been

mixed. Several investigators have reported that nutrition education may change students’

dietary habits and food choices while others reported no significant correlation between

nutrition knowledge and food choices. Indeed, there could be many factors that impinge

on students’ dietary behaviors, but some basic understanding of nutrition is necessary for

a diet change to occur. A pilot study conducted by Najat Yahia and friends found that

students with more nutritional knowledge consumed less unhealthy fats and cholesterol.

Students are empowered when they have the necessary knowledge and skills needed to

make healthful lifestyle choices.

 In 2014, Onikia N. Brown and friends had conducted the study that is entitled A

Pilot Study Using Text Messaging to Provide Nutrition Education and Promote Better

Dietary Choices in College Students. The result showed that the data collected from this

pilot study support the effectiveness of a repetitive text message intervention to increase

nutrition awareness and improve eating behaviors of both male and female college

students.

Young people should understand the subject of food and nutrition and be aware of

the relations between diet and health in order to choose food products to maintain full

health and reduce the possibility of the onset of diseases of affluence later in life

(Szczuko, Seilder, Gutowska, & Stachowska, 2014)

In this study, the researchers want to prove the effectiveness of digital

photography to increase the awareness of college students about what they are eating and

actually change it to or closer to the perfect type of meal which contains variety of

nutrients in an enough portion of meal.

Theoretical Framework

The theories used in this study are adopted from different past studies. From the

research of Rita doumit P, the Effect of recording food intake using cellphone to the food

choices of the college students, where the researchers there used digital food photography

as the dietary assessment of the students, is proven to enhance the awareness of the food

intake of the students. Most of the students were proven to decrease their intake of

protein source food as they got more aware of the excess protein they eat, without even a

single nutrition intervention was given. (Doumit, et al., 2015)

 The researchers decided to give a simple accessible nutrition intervention for

college students, as the study also conducted in 2014, by Onikia and friends, where they

used text message as their nutrition intervention among college students. The researchers

there used My plate as their intervention message. Theoretically, those who are engaged

in the intervention experienced an improvement in their knowledge of nutrition according

to their pre and post survey given by the researchers. (Brown, O’Connor, & Savaiano,

2014)

Combining these 2 researches, the researchers of this study want to include the

nutrition intervention, using pinggang pinoy as the message, to enhance the food quality

and quantity of the participants. To analyze also the effectiveness of the newly

developing digital food photography as an assessment tool, the researchers decided to do

a comparative quantitative research, comparing it with food diary, another tool of dietary

assessment to see whether this newly developing dietary assessment tool is more

effective than the existing method of food diary in enhancing the awareness of the

participants, that results to enhancement of the quality and quantity of their meals.
 CHAPTER III

Methodology

This chapter will discuss the method used in this research. Research design,

population, sampling techniques, instruments, data analysis and the scoring system that

will base this research will be explained.

Research Design
Quantitative, or experimental, research is characterized by the manipulation of

an independent variable to measure and explain its influence on a dependent

variable. Because comparative research studies analyze two different groups -- which

may have very different social contexts -- it is difficult to establish the parameters of

research. Such studies might seek to compare, for example, large amounts of

demographic or employment data from different nations that define or measure relevant

research elements differently.

However, the methods for statistical analysis of data inherent in quantitative

research are still helpful in establishing correlations in comparative studies. Also, the

need for a specific research question in quantitative research helps comparative

researchers narrow down and establish a more specific comparative research question.

This research is a comparative quantitative research; comparative research

essentially compares two groups in an attempt to draw a conclusion. The researchers will

identify and analyze similarities and differences between food record and digital food

photography. Comparative studies can be used to increase understanding between

cultures and societies and create a foundation for compromise and collaboration. These

studies contain both quantitative and qualitative research methods.

Research Paradigm

Independent Variables Dependent Variables

Food Diary Quality and quantity of meals of

college students
Digital Food Photography

Moderator Variable
 Gender
 Economic Status
 Weight
 School Program

Population and Sampling Techniques

This research focuses on two groups of 16 participants included in each group

will be asked to assess their dietary intake in a different way. The researchers will take 2

participants from each college in AUP for each group, one female and one male. Each

participant will be asked to sign a consent which indicates their consent to be involved in

the study. For the adjustment with pinggang pinoy, the tool that the researchers will use

in this study, the researchers have set a range for the participants as follow:

 Height for male: 167cm-177cm

 Height for female:152cm-162cm

  Age for both male & female: 19-59yo

The approach of the researchers is a direct question whether they will be like to be

participate in the study or no, considering the criteria that had been set. If the participant

agrees to participate, the consent will be given to them and they will sign the paper. The

next thing that the researchers will do is to divide the researchers into 2 group, add them

as a friend in the facebook and conduct the survey.

The first focus group will be asked to take a picture of their meals each day, in 5

days to see their real typical diet. After the first 5 days, the researchers will give each of

them a picture of a perfect example of a perfect plate or a type of meal which they can get

most of the nutrients from in the end of the nutrition education and will send them the

example of a perfect plate daily in their social media. The researchers will use pinggang

pinoy as the perfect plate example of the perfect plate.

The second focus group, in the first 5 days will be asked to write a diet diary

about what food they will be eating in those days. And as what will be done to the first

focus group, after the first 5 days, the researchers will give the same nutrition

intervention that is pinggang pinoy as the perfect plate, sent to their facebook messenger.

Both of the group will be asked to do the same things as what they have done in

the first five days for the next 5 days. The first group will be reminded to make the

picture of the perfect plate as their comparison to their picture of their daily meal, and the

second group will be asked to make the perfect plate as well, for their comparison of their

actual meal that they list. At the end of the study the researcher will look upon which
group that will be more participative and will make more changes in their food choices,

closer to the perfect example depending on which dietary assessment they are using.

Instrumentation

In this research, the researchers are going to use different tools for each group.

The first group, which will be doing digital food photography are going to be facilitated

with facebook, messenger, as where we will be sending the pinggang pinoy as their

example for a perfect plate. For the second group which will be doing food diary, we will

facilitate them with a paper which contains a table of breakfast, am snack, lunch, pm

snack and dinner and in the other column they will write the quantity of each food they

are eating (for example, 1 serving of rice, one serving of puso ng saging, etc). The

researcher will use messenger as well to remind them about the go grow and glow picture

to them daily.

At the end of the study, the researchers will compute the changes about their

nutrient intake before and after the nutrient intervention is given and will look upon how

many percent changes they make to the perfect example of pinggang pinoy

recommendation. The researchers will also give them a questionnaire to assess their

enjoyment of the method they use. Both groups will be given the same questionnaire and

the researchers will compute the percentage of how many people in each group enjoy the

method they are assigned to use.

Data Analysis & Scoring System

This subchapter will discuss the system used to measure the quality and quantity

of meals of the participants. The table will be provided below is the number of exchanges

that is suggested by Pinggang Pinoy about how to fill the plate each meal. According to a
guide of FNRi about how a plate should look like, a plate should contain 33% of Go-

food, 33% of glow-food, 17% of vegetables and another 17% from fruit.

Each participant will be compared with the perfect example below, to see the

adequacy of their intake. Below is the table that shows a number of exchanges that will

make a perfect pinggang pinoy based plate.

Male

Go (33%) Grow (33%) Glow (V) Glow Total

(17%) (F)(17%)

Breakfast 3 exchanges 2 Exchange 1 exchange 1 exchange

Am

Snack

Lunch 3 exchanges 2 Exchange 1 exchange 1 exchange

Pm

Snack

Supper 3 exchanges 2 Exchange 1 exchange 1 exchange

Total/day

Female

Go (33%) Grow (33%) Glow (V) Glow (F) Total

(17%) (17%)

Breakfast 2 exchanges 2 exchanges 1 exchange 1 exchange

Am

Snack

Lunch 2 exchanges 2 exchanges 1 exchange 1 exchange

Pm

Snack

Supper 2 exchanges 2 exchanges 1 exchange 1 exchange

Total/

day

Range = 0-79%=Inadequate

= 80-100%=Adequate

= >100%= Excessive
 References

‘Pinggang Pinoy,' an easy guide to good nutrition. (2017). Retrieved from Republic of
the Philippines, Philippine Information Agency:
http://pia.gov.ph/news/articles/1002803

Alakaam A. A., M., Castellanos, D. C., & Bodzio, J. M. (2015). The Factors That
Influence Dietary Habits Among International. PhD Marywood University
(USA).

Ayling, R. M. (2014). Essential and non-essential α-amino acids found in human

proteins. Clinical Biochemistry: Metabolic and Clinical Aspects (Third Edition).

Brown, O. N., O’Connor, L. E., & Savaiano, D. P. (2014). Mobile MyPlate: A Pilot Study
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