1. What are the foods and Beverages usually sold at the canteen?

The researchers found out that foods and Beverages sold at the canteen are only limited that is why the respondents buy the same food or drink almost every day because school days are from Mondays to Fridays. The foods that are respondents usually buy are the food that has only low nutrients. They prefer food that is fatty, oily and rich in carbohydrates like rice and meaty viands. They also prefer to buy Beverages that have a distinctive taste like soft drinks, fruit juices and the like because it tastes sweet. Reference: Factors Affecting the Food Preferences of selected elementary pupils of Sto. Nino Academy in Bocaue Bulacan (Undergraduate Thesis) October 2009 Account number: 3-2-016 (119) Author: Catindig, Leigh Andres H.

2. What factor mostly affects the Food Preferences of the students in Sto. Nino.

Peers/ Friends/ Classmates The researchers found out that the respondents Peers/ Friends/ Classmates are one of the factors that affect their food preferences. The researchers believe that the foods that their friend chooses are are the foods they all want to eat. The respondents will buy the same food that their friends buy because he/ she believes that the food that his/ her friend bought is in or the food trend.

Teachers The researchers found out that the respondents teachers are one of the factors that affect the respondents food preferences because at school they are the one who teach the students/ Respondents on what should eat and what should not eat. The Respondents believe that the teachers who teach the students what nutritious food to eat will help the students/ Respondents prefer the right food to eat. Reference: Factors Affecting the Food Preferences of selected elementary pupils of Sto. Nino Academy in Bocaue Bulacan (Undergraduate Thesis) October 2009 Account number: 3-2-016 (119) Author: Catindig, Leigh Andres H.

3. School Food Services The story of the school lunch is inevitably a part of the larger story of the rapid development of public education. As reforms stemming the Industrial Revolution began to free society from the supposed necessity of child labor, the number of unemployed children of school age increased, and soon a growth in public concern with education became evident. In order to encourage school attendance, parents and civic minded towns people in some European countries banded together to provide school lunches at a low cost. It is reported that the canteens for school children were established in France. In 1849, and that in 1865 Victor Hugo started school feeding in England by providing warm luncheons in his own home in Guernsey for children in a nearby school. At some time between this dates, school food service began in this country. Reference: Food Service in Institutions (Fifth Edition) Authors: Bessie Brooks West, M.A. Levelle Wood, M.S Virginia F. Harger, M.S.,R.D

Published in: Santa Barbara London

4. The school Canteen This study will serve as their bases on how to encourage students that they dont have to spend much time, effort and money just to eat and satisfy their hunger. The school canteen has the biggest advantage because they are one who is near the students. Scope and Delimitations This study is concerned with the Food budgetary practices of BSHRM students of CEU Malolos, Bulacan. The study has based on the following: students profile, different dining places around the CEU campus including the school canteen, and different ways on how students spend their food budget. Reference: Food Budgetary Practices of Fourth year BSHRM students of Centro Escolar University, Malolos Bulacan. Authors: Maputi, Rocky R. Lopez, Sheryl Dela Cruz, Michael Ace V. Guevarra, Jemuel Sonza, Merry Ann Villena, Mark Jason M.

5. Food is the basic needs and it nourishes people of different age groups. But many people from this time prefer for the food that offered at a reasonable price. Especially the students who mostly have their fixed allowance daily, weekly, or monthly. Food is better enjoyed if it taste good and is not too costly. Some establishments find it hard to strike a balance between quality and price of food. Food service establishments must try to reconcile these two factors to attract more customers. If customers must be charge a high price,

thet should get quality of food commensurate to the price. Quality should also involve sanitation, service and ambience. Reference: Food Budgetary Practices of Fourth year BSHRM students of Centro Escolar University, Malolos Bulacan. Authors: Maputi, Rocky R. Lopez, Sheryl Dela Cruz, Michael Ace V. Guevarra, Jemuel Sonza, Merry Ann Villena, Mark Jason M.

6. Sanitation is an environmental factor in the planning and operation of a foodservice. Provisions for the maintenance of high standards in both are strategic to the health and well being of the community population, especially to the workers and persons served in the particular food establishment. Minimum standards for sanitation and safety in foodservices are established and enforced by city, state, and national legislation. Dietitians and managers are responsible for the maintenance of high sanitation standards in their respective foodservices. Reference:

7. The book of Leviticus stated that the law of the beast and of the fowl and of every living creature that moved in the water and of every creeping thing that creepeth on the earth; to make a difference between the unclean and the between the beast that may be eatn and the beats that may not be eaten. This means that food coming in contact with the living body of creatures declared unclean be regarded as unclean and unfit for human consumption, that earthens utensils so polluted, whether bowls or ranges, should be broken and discarded, and that persons showing signs of unhealthfulness in their

bodies should be barred from food handling and from direct contact with their own kind until declared. Reference: 8. Foreign Literature According to Patterson, sanitation and maintenance is the last major functional subsystem in the food service, and it permeates all other systems. The receiving area needs to be checked after each delivery and thoroughly cleaned daily. Storage areas also should be put on a regular cleaning schedule to prevent vermin and rodent infestation. Food service utensils, dishes, equipment, and facilities require continuous cleaning. Every time a meal is produced and served, cleaning and sanitizing must be done again. Today, cleaning is complicated, employees have to know what cleaning agent works on what type of soil and whether or not a brush, mop, sponge, scouring pad, or rag should be used. Reference: 9. Local Literature According to Reynaldo Mabesa, food sanitation is an area of food science that deals with the study of all conditions and practices in food production, handling, preparation, and processing which contribute to maintain the quality and assure the safety of foods. He also added that the food sanitation invariably commences in the food production area and terminates at the consumers table just immediately prior to actual consumption. Good sanitation practices should be observed at all times in all stages of food preparation and processing. Hygiene and sanitation should be a concern and responsibility of all individuals involved in food production and manufacturing from entrepreneurs and managers, to cooks and processors, down to the lowly helps, and building and ground. Reference:

10.

Instant Food

Experts have repeatedly said that good nutrition is important to promote the mental, physical, emotional and psychological growth of children. Instant noodles, even if fortified with certain vitamins and minerals, are not adequate substitutes for a balanced meal. Of course it is understandable why many families have made instant noodles a basic commodity. With rice other food essentials becoming more expensive, instant noodles are the most filling they can get cheaply. But children need more than just a dash of this vitamin and a sprinkling of that mineral. Reference: