“The Effect of Eating Healthy Foods to
the health of Senior High School
Student of Brokenshire College
Socsargen INC.”
A CONCEPT PAPER
Kie Viosielesry
Carell Anne B. Esparagoza
Edson kyrt P. Camariñas
Jezzer Fritz P. Vasquez
Myca L. Tubongbanua
Introduction
• BACKGROUND
Schools provide nutritious food throughout the day, including breakfast, lunch, snacks,
and after school. School breakfast programs seek to help meet students’ nutritional needs.
Research suggests that participation in breakfast programs plays a role in student behavior,
cognition, and academic performance. In Minnesota, many low-income children are eligible for free
breakfast programs but cannot get to school early enough to participate or avoid the program
because of the stigma associated with eating a free breakfast (Hunger-Free Minnesota, 2013).
During the 2009-10 school year, 47 low-income children took part in school breakfast programs for
every 100 children who ate free or reduced lunch (Public Health Law Center, 2012). During the
2011-12 school year, low-income children eligible for free and reduced meals missed 29 million
school breakfasts, meaning that Minnesota schools missed more than $53 million in federal funds
(Hunger-Free Minnesota, 2013). In addition to lost federal funds, students who do not participate
in school breakfast are at risk for increased absences, adverse behavior, reduced concentration,
and poor academic performance. A healthy diet is one that enhances or maintains general health.
A healthy diet gives the body the necessary elements it needs, including liquids, macronutrients
like protein, micronutrients like vitamins, and proper amounts of fiber and food energy. You are
shielded from a variety of degenerative no communicable diseases, including cancer, diabetes, and
heart disease. A balanced diet that limits salt, sugar, saturated fats, and trans fats from industrial
production is crucial for good health.
Nutrition also indirectly impacts school performance. Poor nutrition can leave students’ susceptible
to illness Or lead to headaches and stomachaches, resulting in School absences (Brown, Beardslee,
& Prothrow-Stith,2008). Access to nutrition that incorporates protein, Carbohydrates, and glucose
has been shown to improve Students’ cognition, concentration, and energy levels(Bellisle, 2004;
Sorhaindo & Feinstein, 2006).Recent studies have demonstrated that nutrition affects Students’
thinking skills, behavior, and health, all Factors that impact academic performance. Research
Suggests that diets high in trans and saturated fats can Negatively impact learning and memory,
nutritional Deficiencies early in life can affect the cognitive Development of school-aged children,
and access to Nutrition improves students’ cognition, concentration, And energy levels. In 2011,
the U.S. Department of Agriculture released.
New school meal guidelines intended to improve Nutrition, reduce obesity, and improve access to
lunch And breakfast programs. The new guidelines went Into effect at the start of the 2012-13
school year and Stipulate that nutrition services programs engage in Food-based menu planning.
The guidelines call for Increased servings of fruits, vegetables (including Dark green, red/orange,
beans/legumes, and starch), And whole grains. In addition, schools must offer a Meat/meat
alternative (e.g., tofu), reduce sodium, Limit saturated fat, and introduce standards for caloric
Intake for various age ranges (Hartline-Grafton, Henchy, & Levin, 2012).
Overweightness and obesity rates have dramatically increased over the past few decades and they
represent a health epidemic in the United States, as well as in many other areas of the world ].
According to a scoping review of risk behavior interventions in young men, Ashton, Hutchesson,
Rollo, Morgan & Collins [identified obesity as a serious health risk with an incidence rate of obesity
reaching 29% of the population aged 20–39 years old . Physical inactivity and unhealthy dietary
habits are among the main behaviors that potentially have adverse effects on weight status in
young adulthood, and consequently, the future health of adults .As reported by the World Health
Organization (WHO), the adult disease burden is due to health risk behaviors that start during
adolescence (e.g., unhealthy eating practices). For example, most of the United States (US)
population does not consume the recommended daily amount of fruit and vegetables, nuts, and
seeds. On the other hand, the consumption of added sugars, processed meats, and trans fats is
higher than the recommended daily intake [9]. It has been shown that after the transition from
adolescence to young adulthood, when independency increases, young adults are continuously
challenged to make healthful food choices. Along with unhealthy eating behaviors, a new series of
weight-related behavioral patterns begins throughout this period, such as excessive alcohol
consumption and a low level of physical activity.
• PRELIMINARY LITERATURE REVIEW
1.When eating healthy is not healthy?
-For a better differential diagnosis of eating disorders, it is necessary to investigate their
subtypes and develop specific assessment tools to measure their specific symptoms. Orthorexia
nervosa is an alleged eating disorder in which the person is excessively preoccupied with healthy
food. The ORTO-15, designed by Donini and colleagues, is the first and only at least partially validated
instrument to measure this construct. The aims of the present study were to examine the
psychometric properties of its Hungarian adaptation (ORTO-11-Hu), and to investigate its relationship
to food consumption and lifestyle habits in order to contribute to a better description of the
phenomenon. The ORTO-11-Hu, a lifestyle habits questionnaire, a food choice list indicating foods the
participants choose to consume, and ten additional orthorexia-related questions were administered
to a group of 810 Hungarian participants (89.4% female) aged between 20 and 70 (M = 32.39 ± 10.37
years). Confirmatory factor analysis suggested a single factor structure for the 11-item shortened
version of the instrument. Internal consistency of the measure was adequate (Cronbach’s
alpha = 0.82). No significant differences were found between males and females on the ORTO-11-Hu.
Age and body mass index were significantly associated with a tendency towards orthorexia nervosa.
Additional orthorexia-related features were significantly correlated with ORTO-11-Hu scores:
orthorexia nervosa tendency was associated not only with healthier food choices (eating more whole
wheat cereals, less white wheat cereals, more fruit and vegetables) but with shopping in health food
stores, as well as with some healthy lifestyle habits (more sports activity, specific dietary behaviors,
and less alcohol intake). Individuals with higher orthorexia nervosa tendency also reported a greater
tendency to advocate their healthy diet to their friends and family members. These results provide
evidence for the reliability of ORTO-11-Hu and some support for the construct validity of the
instrument. The present study also contributes to the establishment of (diagnostic) criteria for this
new subtype of eating disorders.
2. Are healthy foods really more expensive?
-Most Americans consume diets that do not meet Federal dietary recommendations.
A common explanation is that healthier foods are more expensive than less healthy foods. To
investigate this assumption, the authors compare prices of healthy and less healthy foods using three
different price metrics: the price of food energy ($/calorie), the price of edible weight ($/100 edible
grams), and the price of an average portion ($/average portion). They also calculate the cost of meeting
the recommendations for each food group. For all metrics except the price of food energy, the authors
find that healthy foods cost less than less healthy foods (defined for this study as foods that are high in
saturated fat, added sugar, and/or sodium, or that contribute little to meeting dietary
recommendations).
3.Would students prefer to eat healthier foods at school?
-Most students (69%) reported that fresh fruit was important to be able to buy at
school; more than chips (21%), candy (28%), or soda (31%). Reported importance of food offerings was
correlated with the consumption of those items. Most students did not perceive foods/beverages
offered at school to be healthy; fewer than a quarter reported eating fruits or vegetables (FV) at school.
Students eating school lunch were more than twice as likely to consume FV, though if they also
purchased from competitive venues, their consumption of candy, chips, and soda was similar to their
peers who purchased only competitive foods.
• STATEMENT OF THE PROBLEM
-Nutrition education empowers children with knowledge and skills to make healthy
food and beverage choices. Nutrition education is part of a well-rounded health education but
can also be included in other classes.
1. Among of the Senior high student, How many student eating a healthy food?
2. Why some student love eating junk foods?
3. What can healthy food help to our body system?
• SIGNIFICANT OF THE STUDY
This Research focus on effect of eating healthy food would be beneficial to this following group
of people.
The TEACHER: this research will be useful for Teacher observing their student behavior of
eating healthy food. This study will help on the teacher co that their student will not be excuse
because they eat healthy food.
The PARENTS :this study will help the parents so that their children will know what are the
effects if they eat a healthy food. This study can assist the parents in comprehending the
negative consequence of eating junk foods.
The STUDENT: for student this research would be an awareness and an assessment for it share
and help them understand Eating healthy foods.
The RESEARCHER: this study would be extremely beneficial to future research that would
investigate the same case/literature as our. Some of information in our research paper may be
useful to them in their further investigation of this issue.
• SCOPE AND LIMITATIONS
-This study focus on the health of the Senior high school student in Brokenshire College
Socsargen Inc. are possible to be eating an healthy foods. The people that will not get the data
are the senior high school student in Brokenshire College to know if they love eating healthy
foods and also the data gathering will be conducted in Brokenshire College Socsargen Inc.
METHODOLOGY
• RESEACH DESIGN
-This study, the researcher used a quantitative with a descriptive survey. His provides a greater
opportunity for the presented difference views. The most important reasons why the
researcher wanted to do
-To know the experience, factors, self-management of the Grade 12 Students of BCSI on
CRITICAL INVESTIGATION ON THE EFFECT OF EATING HEALTH FIODS TO THE HEALTH.
• PARTICIPANTS
-this research although we should had a 24 respondent we decided to limit it in 6, those 6 that
will response to our needs and help us gather data and avoid data saturation. The respondents
will be compose of (2)STEM , (2)HUMMS , and (2)ABM students. Basically those are student
who always Eating healthy foods.
• LOCALE
-The research instrument that will be use is a interview and questioner. Although we would use
an interview method the questioner are to be filled with only necessary closed ended question
and capable of only one interpretation and having a precise answer. Unlike the interview that
we will have it a follow up question to gather the needed data.
• REFERENCE
- https://www.wilder.org/sites/default/files/imports/Cargill_lit_review_1-14.pdf
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6315356/
- https://healthyeatingresearch.org/research/school-nutrition-and-meal-cost-study-i-
findings/
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