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CHAPTER 1
THE PROBLEM AND ITS SCOPE

INTRODUCTION
Rationale
A balanced and nutritious diet plays a pivotal role in the

physical and cognitive development of students, shaping their

lifelong health habits and academic success. Schools, as central

institutions in the lives of children and adolescents, have a

unique opportunity to influence these habits through the

provision of healthy food options. The American Academy of

Pediatrics (AAP) emphasizes that promoting healthy eating habits

in schools goes beyond merely offering nutritious food—it

necessitates an integrated approach that aligns with students’

preferences, accessibility, and cultural contexts (AAP, 2018).

A canteen is where food is served and eaten and where

different snack and drink products are sold. A school has a

canteen so students can get the food and nutrition they need and

the energy to do their daily work (Norman, 2019). Ewa Czarniecka-

Skubina et al.(2019) say that the university or college canteen

should offer menus that promote a healthy diet without limiting

their food options or considering new nutritional trends.

Students only patronize products that are of high quality,

and poor services are abhorred. Zellner (2016) and Napitupulu

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(2018) say that this is why some students aren't as happy with

the food and services at their canteen. Lawis et al. (2016) say

that putting policies in place is very important, but there are

still some canteens whose policies need to be looked at. It

results in customers receiving satisfactory low rates. Also,

Pascual and Abents (2016) and Weerasinghe et al. (2017) found

that students' satisfaction is affected by not having a place

that is comfortable and well-ventilated and by not having enough

facilities and equipment.

This research will delve into assessing the current state of

student satisfaction with healthy food offerings in school

canteens. It will evaluate critical dimensions such as taste,

variety, affordability, accessibility, and cultural relevance.

Additionally, it will explore potential barriers students face

when choosing healthier options, offering a nuanced understanding

of their food choices.

The findings of this study hold significant implications for

various stakeholders. School administrators can leverage the

results to refine their food service strategies, ensuring they

align with the preferences and nutritional needs of students.

Policymakers can use the insights to craft supportive guidelines

that prioritize student health while addressing economic

feasibility. Meanwhile, food service providers can innovate their

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offerings to strike a balance between nutritional value and

palatability.

Ultimately, this research aims to contribute to the growing

body of evidence supporting school-based health promotion

programs. By placing student satisfaction at the forefront, it

seeks to develop actionable, evidence-based strategies that

ensure healthy eating becomes an enjoyable and sustainable choice

for students. In doing so, it hopes to pave the way for improved

health outcomes, enhanced academic performance, and the

cultivation of lifelong healthy eating behaviors.

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THE PROBLEM

Statement of the Problem

This study also aims to understand of the title “ Student

Satisfaction with Food Options in School Canteen” among the

students in Carmel, Academy, Balilihan, Bohol in the year 2025-

2026.

Specially, it will seek to answer the following questions:

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

1.1 Name

1.2 Grade & Section

1.3 Age

1.4 Gender

2.Based on the findings what recommendation can be proposed?

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SCOPE AND DELIMITATION

The scope of this study focuses on analyzing the variety,

nutritional value, and availability of food options offered in

the school canteen of Carmel Academy, located in Del Carmen

Norte, Balilihan, Bohol. The research aims to examine the menu

items, pricing, and accessibility of food choices, as well as

their alignment with health standards. It will also consider the

perceptions of students, parents, and school staff regarding the

adequacy and quality of the food options.

The study will be conducted during the year 2025. It is

limited to the food options provided within the Carmel Academy

canteen and excludes other food establishments outside the school

premises. The research does not intend to assess the

effectiveness of existing nutritional policies or propose new

frameworks. Additionally, it will not include individual

nutritional assessments of students or external factors

influencing their food choices outside the school environment.

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SIGNIFICANCE OF THE STUDY

This study holds substantial importance as it addresses the

critical issue of food choices available in school canteens and

their impact on students’ health and well-being. By examining the

variety, nutritional value, and accessibility of food options,

this research seeks to contribute to multiple fields and

stakeholders.

Students. This study places students at the center, as they

are the primary consumers of school canteen food. By assessing

their satisfaction levels, the study helps to identify

preferences, unmet needs, and potential areas for improvement in

the menu. Enhancing food quality and variety can directly impact

student well-being, concentration, and overall school experience.

Parents. Provides assurance that the school supports

balanced nutrition for their children. Offers transparency about

the kind of food their children access daily. Enables more

informed discussions about health habits and food choices at home

and school.

School Administrator. Supplies valuable feedback for

improving food service quality and efficiency. Aids in aligning

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cafeteria offerings with student expectations and health

standards. Supports strategic planning and policy development to

boost satisfaction and well-being.

Future Researchers. the findings of this study could expand

the body of knowledge on the relationship between school food

environments and students’ dietary behaviors. It may also serve

as a foundation for future studies focused on improving school

nutrition standards and policies.

Ultimately, this study has the potential to raise awareness

of the importance of healthy food options in shaping lifelong

eating habits, contributing to a healthier future generation.

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CHAPTER 2

THEORETICAL FRAMEWORK

REVIEW OF RELATED LITERATURE

Student satisfaction in relation to school canteen services

has become a significant area of inquiry in educational research,

particularly as institutions strive to provide environments that

support both academic and personal well-being. The quality of

food services offered within schools plays a vital role in

shaping students’ daily experiences, influencing not only their

nutritional intake but also their perceptions of institutional

care and responsiveness.

Galabo (2019) explored the relationship between canteen

service quality and student satisfaction using the SERVQUAL

model, which evaluates service quality across five dimensions:

tangibility, assurance, reliability, responsiveness, and empathy.

The study found that students rated the canteen services as

moderately satisfactory, with tangibility, responsiveness, and

empathy emerging as the most influential factors. Students

expressed concerns about high food prices, overcrowded

facilities, and limited food variety—issues that directly

impacted their satisfaction levels. These findings underscore the

importance of providing affordable, diverse, and well-presented

food options in a clean and comfortable environment. The study

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emphasizes that improvements in physical facilities and customer

service can significantly enhance students’ overall satisfaction

with school canteen services.

In addition to service quality, the methodological

foundations of educational research are essential for conducting

meaningful investigations. Dumlao (2020), through the Department

of Education’s Practical Research 2 modules, highlighted the

importance of constructing a clear conceptual framework,

identifying relevant variables, and integrating previous studies

to support the research rationale. These principles guide

researchers in developing structured inquiries that are both

evidence-based and contextually grounded. In the context of

evaluating canteen services, such methodological rigor ensures

that the assessment of student satisfaction is not only

systematic but also reflective of actual student experiences.

The literature reviewed collectively affirms that student

satisfaction is closely tied to the quality of services provided

within the school environment. By applying established service

quality models and adhering to sound research practices,

educational institutions can better understand and respond to the

needs of their students. This review serves as a foundation for

the present study, which seeks to assess the effectiveness of

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canteen services in promoting student satisfaction and well-

being.

RELATED STUDIES

Student satisfaction with food options in school canteens

has been the subject of various empirical investigations, both

locally and internationally. These studies provide valuable

insights into the operational, behavioral, and environmental

factors that influence students’ dining experiences.

In a local study conducted in Pantukan, Davao de Oro, Lobron

et al. (2023) examined the relationship between canteen

management and student satisfaction. Their research revealed a

strong positive correlation (r = 0.693) between management

indicators—such as staffing quality, food service consistency,

facility adequacy, and financial stability—and student

satisfaction outcomes, which included taste, pricing, nutritional

content, and food consistency. Students emphasized the importance

of reliable food preparation, noting that consistency in flavor,

texture, and portion size fostered trust and routine. The

presence of friendly and respectful staff also contributed to a

more inclusive and enjoyable atmosphere. Furthermore, well-

maintained facilities—such as clean seating areas, proper

ventilation, and organized food stalls—were found to

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significantly enhance the overall dining experience. The study

recommended continuous staff development, regular service

evaluations, and active feedback mechanisms to maintain high

standards and respond effectively to student needs.

In a foreign study conducted in Mulanay District II,

Nicodemus and Versano (2023) explored how canteen operations

affect student behavior and satisfaction. Their findings

highlighted the importance of food accessibility, presentation,

and service speed, especially during short breaks. The study

emphasized the role of Department of Education (DepEd) guidelines

in shaping menus and promoting nutritional standards. Visually

appealing meals, creative labeling (e.g., “power bowls,” “brain

food”), and engaging signage were shown to positively influence

student choices, particularly among younger learners. Strategic

placement of healthy options—such as positioning them at eye

level or near the cash register—also increased selection rates.

Students responded favorably to meals that were properly

portioned and attractively packaged. The study concluded that the

success of school meals depends not only on taste and nutrition

but also on how they are presented and marketed. It recommended

integrating behavioral strategies into health promotion efforts

by using layout, signage, and student-friendly descriptions to

encourage healthier eating habits.

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These studies collectively underscore the multifaceted

nature of student satisfaction in school canteens, highlighting

the importance of consistent food quality, responsive staff,

appealing presentation, and supportive infrastructure in shaping

positive dining experiences.

RELEVANT THEORIES AND LEGAL BASIS

The SERVQUAL Theory, developed by Parasuraman, Zeithaml, and

Berry (1988), provides a structured model for evaluating service

quality through five key dimensions: tangibility, reliability,

responsiveness, assurance, and empathy. In the context of school

canteens, these dimensions help assess how students perceive the

quality of food services. For example, the physical cleanliness

and organization of the canteen (tangibility), the consistency

and dependability of food preparation (reliability), the

promptness and attentiveness of staff (responsiveness), the

professionalism and competence of service providers (assurance),

and the ability to understand and meet student needs (empathy)

all contribute to students’ overall satisfaction. This theory is

highly relevant as it allows the study to systematically evaluate

the specific service factors that influence students’ perceptions

of food quality and service delivery.

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Complementing this is the Expectancy-Disconfirmation Theory

(EDT) by Oliver (1980), which explains satisfaction as the result

of a comparison between students’ expectations and their actual

experiences. If the food options and services provided by the

school canteen meet or exceed what students anticipate,

satisfaction is achieved; if they fall short, dissatisfaction

occurs. This theory is particularly applicable to the study as it

highlights the importance of aligning canteen offerings—such as

food variety, taste, pricing, and service—with student

expectations. By examining the gap between expectation and

experience, the research can better understand the factors that

lead to satisfaction or dissatisfaction among students.

Together, these theories provide a comprehensive framework

for analyzing how service quality and expectation fulfillments

influence student satisfaction with food options in the school

canteen.

The implementation and management of school canteen services

are governed by specific legal mandates issued by the Department

of Education (DepEd), which serve as the legal foundation of this

study. Two key policies—DepEd Order No. 13, s. 2017 and DepEd

Order No. 8, s. 2007—provide the regulatory framework for

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promoting student health and ensuring the efficient operation of

school canteens.

DepEd Order No. 13, s. 2017, entitled Policy and Guidelines

on Healthy Food and Beverage Choices in Schools and in DepEd

Offices, aims to foster healthy eating habits among learners by

regulating the types of food and beverages offered in school

canteens. The policy categorizes food items into “green,”

“yellow,” and “red” groups based on their nutritional value,

encouraging the consumption of nutrient-rich options while

limiting access to unhealthy choices. This order supports the

study’s focus on student satisfaction by ensuring that food

offerings are not only appealing but also aligned with health

standards. It reinforces the importance of providing safe,

affordable, and culturally appropriate food options that

contribute to students’ physical well-being and academic

readiness.

Meanwhile, DepEd Order No. 8, s. 2007, titled Revised

Implementing Guidelines on the Operation and Management of School

Canteens in Public Elementary and Secondary Schools, outlines the

operational standards for school canteens. It emphasizes food

safety, ethical management, fair pricing, and student

participation in canteen operations. This legal basis ensures

that canteen services are delivered in a manner that upholds the

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rights and welfare of students. By establishing clear guidelines

for canteen management, the order contributes to the creation of

a supportive and satisfying food service environment within

schools.
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PARADIGM OF THE STUDY

Food Options in School Student Satisfaction

Canteen
 Overall
 Menu variety satisfaction level
 Nutritional value  Perceived value and
 Food quality enjoyment
(taste,  Willingness to
presentation, continue purchasing
consistency  Suggestions for
 Pricing and improvements
affordability

PREDICTOR VARIABLE CRITERION VARIABLE

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STATEMENT OF NULL HYPOTHESIS

In this study, the researchers aim to determine whether the

food options provided in the school canteen have a significant

influence on student satisfaction. To test this relationship, the

following null hypothesis is formulated:

There is no significant relationship between the food options

provided in the school canteen and the level of student

satisfaction.

This hypothesis will be tested using appropriate inferential

statistical tools, such as correlation or regression analysis, to

examine the degree of association between the identified

variables. A significance level of 0.05 will be used to determine

whether the null hypothesis should be rejected or retained. If

the computed p-value exceeds 0.05, the null hypothesis will not

be rejected, indicating that the food options do not

significantly affect student satisfaction. Conversely, a p-value

below 0.05 will lead to the rejection of the null hypothesis,

suggesting that food options do have a statistically significant

impact on student satisfaction.

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ASSUMPTION OF THE STUDY

This study is based on several assumptions that are taken to

be true without requiring direct evidence, but are necessary to

support the validity of the research process and outcomes. These

assumptions are grounded in the expectation that participants and

conditions relevant to the study operate as intended.

1. Students are adequately aware of the food options available

in the school canteen, including their variety, pricing, and

nutritional value.

2. Students have had sufficient experience purchasing and

consuming food from the school canteen to provide informed

and honest responses regarding their satisfaction.

3. The school canteen operates consistently during the study

period, offering food services that reflect its usual

standards in terms of quality, hygiene, and service

efficiency.

4. The survey instrument used in the study is reliable and

valid in measuring student satisfaction and perceptions of

food options.

5. External factors such as personal dietary restrictions,

socioeconomic status, and cultural preferences are assumed

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to be evenly distributed among respondents and do not

significantly skew the results.

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DEFINITION OF TERMS

Affordability. These refer to the extent to which food prices are

perceived as reasonable and within students’ financial means.

Conceptually, affordability is defined as the degree to which

something is reasonably priced and accessible. Operationally, it

pertains to students’ perception of whether the food items in the

school canteen are budget-friendly and appropriate for their

daily allowance.

Canteen Staff. These refer to the individuals responsible for

food preparation, service, and cleanliness in the school canteen.

Conceptually, canteen staff are defined as personnel employed to

manage and serve food in institutional dining facilities.

Operationally, they include cooks, servers, and cashiers who

directly influence food service quality and student experience.

Food Options. These refer to the variety of meals, snacks, and

beverages available in the school canteen. Conceptually, food

options are defined as the selection of consumable items offered

in a food service setting. Operationally, they encompass the

taste, nutritional value, cultural relevance, and diversity of

food choices provided to students.

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Hygiene. These refer to the cleanliness and sanitation practices

observed in the school canteen. Conceptually, hygiene is defined

as the set of practices that promote cleanliness and prevent

disease, especially in food handling. Operationally, it includes

the sanitary conditions of the canteen environment, utensils, and

food preparation methods as perceived by students.

Menu Variety. These refer to the range of food choices offered in

the school canteen. Conceptually, menu variety is defined as the

assortment of different food items available for consumption.

Operationally, it includes rotating meals, dietary

accommodations, and culturally diverse dishes that cater to

student preferences.

Nutritional Value. These refer to the health benefits and dietary

content of food served in the school canteen. Conceptually,

nutritional value is defined as the presence of essential

nutrients such as proteins, vitamins, and minerals in food.

Operationally, it reflects students’ perception of how healthy

and balanced the food options are.

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Presentation. These refer to the visual appeal and arrangement of

food items served to students. Conceptually, presentation is

defined as the manner in which food is displayed for consumption.

Operationally, it includes packaging, plating, and overall

neatness that influence students’ impressions and appetite.

Quality. These refer to the standard of food in terms of taste,

freshness, and consistency. Conceptually, quality is defined as

the level of excellence or suitability of a product.

Operationally, it pertains to students’ evaluation of the food

served in the school canteen based on sensory experience and

satisfaction.

Service Efficiency. These refer to the promptness and accuracy of

food service in the school canteen. Conceptually, service

efficiency is defined as the ability to deliver services quickly

and effectively. Operationally, it includes queue management,

staff responsiveness, and the overall speed of service

experienced by students.

Student Satisfaction. These refer to the level of contentment

expressed by students regarding their canteen experience.

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Conceptually, student satisfaction is defined as a measure of how

pleased individuals are with a particular service or experience.

Operationally, it encompasses students’ evaluation of food

options, service quality, and overall dining experience in the

school canteen.
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CHAPTER 3
RESEARCH METHODOLOGY

The theoretical framework of this study serves as the

foundation for understanding student satisfaction with food

options in the school canteen. It provides the guiding concepts,

theories, and models that support the analysis of how food

quality, affordability, variety, accessibility, and service

influence the overall dining experience of students. By anchoring

this research on established theories related to customer

satisfaction and consumer behavior, the study gains a clearer

direction in identifying the factors that contribute to students’

perceptions and choices regarding canteen food.

RESEARCH DESIGN

This study employed a "quantitative descriptive research

design" to assess the level of student satisfaction with the food

options available in the school canteen of Carmel Academy. The

descriptive approach was chosen to capture and summarize the

perceptions, preferences, and experiences of students regarding

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various aspects of the canteen services, including food variety,

taste, pricing, hygiene, and customer service. By using

structured survey instruments, the researchers were able to

gather measurable data that reflect the general sentiment of the

student population.

RESEARCH ENVIRONMENT

The research was conducted within the premises of "Carmel

Academy", located in Del Carmen Norte, Balilihan, Bohol. The

school canteen, which serves as the primary food provider for

students during school hours, was the central focus of the study.

The environment is familiar and accessible to all participants,

ensuring that their responses are grounded in direct experience.

The canteen operates daily and offers a range of food items,

making it a relevant and meaningful setting for the

investigation.

PARTICIPANTS OF THE STUDY

The participants of this study were selected through

"purposive sampling", focusing on students who regularly purchase

food from the school canteen. This method ensured that the data
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collected would be relevant and reflective of actual consumer

experiences. The sample included students from various grade

levels, with attention to diversity in age, gender, and food

preferences. All participants were informed of the purpose of the

study and assured of the confidentiality of their responses.

Participation was voluntary, and no incentives were provided, in

alignment with ethical research standards.

INSTRUMENT OF THE STUDY

To gather data, the researchers developed a "survey

questionnaire" consisting of both closed-ended and scaled

questions. The instrument was designed to measure student

satisfaction across five key dimensions: food variety, taste,

pricing, hygiene, and service. Each item was rated using a

"Likert scale", allowing respondents to express their level of

agreement or satisfaction. The questionnaire was reviewed by

academic experts for content validity and clarity, and a pilot

test was conducted with a small group of students to refine the

wording and structure. Feedback from the pilot test was used to

improve the final version of the instrument.

RESEARCH PROCEDURE
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The research procedure followed a structured and ethical

approach. First, the researchers finalized the research title and

objectives, and obtained approval from the school’s research

adviser and committee. Ethical considerations were prioritized,

including informed consent and the protection of participant

privacy.

Once the instrument was validated, the researchers

distributed the survey questionnaires during designated class

hours, with permission from teachers. Students were given clear

instructions and adequate time to complete the survey. The

researchers were present to address any questions or concerns,

ensuring that responses were honest and informed.

After collection, the data were encoded and analyzed using

descriptive statistics. Patterns and trends were identified to

determine the overall level of satisfaction and to highlight

specific areas for improvement. The findings were interpreted in

relation to the study’s objectives, and recommendations were

formulated to enhance the canteen experience for students.