Level of Cookery Competency Among 4’ps Mothers in Magtuod Davao City, Philippines: Basis for Intervention

Authors

  • Kymwell R. Hinlayagan The University of Mindanao, Philippines

DOI:

https://doi.org/10.14738/abr.109.12932

Keywords:

Cookery, Competency, 4Ps Mothers, Davao City, Philippines, Intervention

Abstract

The purpose of this study was to determine the level of cookery competency among 4’Ps mothers in Magtuod, Davao City. Descriptive correlational design was utilized in this study. The data were obtained from the 4’Ps mothers in Magtuod, Davao City, Philippines. The questionnaire used in this study is from the books of hygiene and sanitation and Cookery or Culinary Arts and Science. Mean was used to determine the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City. Mann-Whitney U Test and The Welch's ANOVA was used to determine the significant difference on the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City. The Findings of the study revealed that the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City in terms of food safety, menu composition and food preparation is moderate This means that the respondent moderately agrees with the embodied statement in each variable. Furthermore, there is no significant difference between food safety, menu composition, and food preparation when analyzed according to the age, number of children in the family and educational attainment of the respondents. This implies that food safety, menu composition, and food preparation are very important factors that needs to consider in preparing and cooking food for the family, thus the respondents of the study moderately understand its importance the result of this study is useful in developing a training program that may enhance and develop the knowledge and skills of the 4’Ps beneficiaries. Moreover, the result of the study shows that food safety, menu composition, and food preparation does not differ from the age, number of children in the family and educational attainment this indicates that knowledge and skills in basic food cooking can be learned and understand by different age generation even how many members in the family and educational attainment of the person.

References

Aberg. J., (2009). An Evaluation of a Meal Planning System: Ease of Use and

Perceived Usefulness. https://dl.acm.org/citation.cfm?id=1671045.

Ajero, Antonio. (2013). Deadly malnutrition afflicts city’s children. Food safety and

Sanitation. http://www.fao.org/docrep/pdf/010/ai799e/ai799e02.pdf.

Alleweldt, F., (2013). Scoping study Delivering on EU food safety and nutrition in

- Scenarios of future change and policy responses Framework

Contract for evaluation and evaluation related services - Lot 3: Food Ch.

Becker, T. E., Atinc, G., Breaugh, J. A., Carlson, K. D., Edwards, J. R., &

Spector, P. E. (2016). Statistical control in correlational studies: 10

essential recommendations for organizational researchers. Journal of

Organizational Behavior, 37(2), 157-167.

Brown, L. (2013). eHS-Net Home and Restaurant Food Safety Studies: What Have

We Learned?. https://www.ncbi.nlm.nih.gov/pubmed/23505775. US National Library of Medicine National Institutes of Health Search databaseSearch term Search

Bureau. (2014). Population Reference "2014 World Population Data Sheet.

"http://www.prb.org/ pdf14/2014-world-population-data sheet_eng.pdf.

Cannon, R. (2014). Malnutrition in the Philippines.

http://borgenproject.org/fighting-malnutrition-philippines/.

Cesar G., Linda A., Caroline F., Pedro H., Reynaldo M., Linda R., and Harshpal S.

. "Maternal and child undernutrition: consequences for adult health and human capital." Lancet. 2008 Jan 26; 371(9609): 340– 357. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2258311/.

Chenhall, C. (2009). Improving cooking and food preparation skills a synthesis of

the evidence to inform program and policy development. Government of Canada. https://www.canada.ca/en/health-canada/services/food-nutrition/healthy-eating/children/improving-cooking-food-preparation-skills-synthesis-evidence-inform-program-policy-development-government-canada-2010.html

Cohen, P., West, S. G., & Aiken, L. S. (2014). Applied multiple

regression/correlation analysis for the behavioral sciences. Psychology

Press.

Crossman, A. (2017). Path Analysis. Statistical Tool, Multiple Regression,

Statistical Analysis. https://www.thoughtco.com/purposive-sampling-

Cullis, G. (2010). Practical Skills for Preparing Quality Meals: A Five Step Process

Breakfast Lunch Training. http://www.mnsna.org/site1/w-content/uploads/2010/07/ICM-Training-Topics.pdf

Digby, P. (2008). Menu Planning and Food Costing Guide to Meals and

WheelsServices.http://ww2.health.wa.gov.au/~/media/Files/Corporate/general

%20documents/HACC/PDF/8631_Menu_planning_MOW.ashx.

Diva, (2013). Meal Plan, Menu Plan ▪ Recipes ▪ Shopping List. PCOS Diva LLC

http://pcosdiva.com/wp-content/uploads/2013/08/Sample-Meal-Plan.pdf.

DSWD, (2017). Department of Social Welfare and Development. Number of 4P’s

Pantawid Pamilyang Pilipino Program in Magtuod, Davao City. https://www.dswd.gov.ph/dswd-4ps-beneficiaries-in-davao-del-sur-complete-security-training/.

Easwaran, P. (2014). Nutrition and dietetics.

Http://www.textbooksonline.tn.nic.in/books/11/std11-nutr-em.pdf.

FAO (2014). Food and Agriculture Organization, International Fund for Agricultural

Development, World Food Program. 2015. "The State of Food Insecurity in

the World 2014. Strengthening the enabling environment for food security a

nutrition. http://www.worldhunger.org/articles/Learn/world%20hunger%20fa.

Finch, S. (2013). Random sampling – A guide for teachers (Years 11–12).

https://amsi.org.au/ESA_Senior_Years/PDF/RandomSampling4b.pdf.

Fruh, S., Mulekar, M., Hall, H., Adams, J., Lemley, T., Evans, B., and Dierking, J.

(2013) Meal-Planning Practices with Individuals in Health Disparity Zip Codes.

Helson, H. (1948), ``Adaptation-level as a basis for a quantitative theory of frame

of reference'', Psychological Review, Vol. 55, November, pp. 279-313. https://www.iei.liu.se/fek/frist/722g60/gruppernas_artiklar_och_presentationer/1.150036/1.pdf.

Kashima, T., Matsumoto, S., and Ishii, H. (2009). Evaluation of Menu Planning

Capability Based on Multi-dimensional 0/1 Knapsack Problem of Nutritional

Management System.

Lewis, J. (2008). Menu Planning and Food Costing Guide to Meals and Wheels

Services 2002 developed by the Department of Health WA for Home and

Community Care Services WA.

Merkle, S. (2014). Food Safety Tools and Products for Environmental Health

Practitioners.

Mertens, D. M. (2014). Research and evaluation in education and psychology:

Integrating diversity with quantitative, qualitative, and mixed methods. Sage publications.

Nummer, B., Schaffner, D., Fraser, A., And Andress, E. (2011). Current Food Safety

Issues of Home-prepared Vegetables and Herbs Stored in Oil.

Osnyder, J. (1994) he made mention about the food safety hazards and

controls for the home food preparer.

Perez, M., Moua. L., Perez, H. (2006). Food Preparation, Practices, and Safety In

The Hmong Community. http://hmongstudies.org/PerezMouaPinzonPerez.pdf.

Phan, T.A., & Nguyen, T.H.T. (2016). An Analysis Of Factors Impact On

Customer Satisfaction In Vietnam Restaurants: Case Of Fast Food Restaurants. International Journal of Business and Management Review Vol.4, No.6, pp.1-17, August 2016___Published by European Centre for Research Training and Development UK (www.eajournals.org).

Rajendran, M. (2010). Concepts of food safety and quality management systems

http://www.fssai.gov.in/Portals/0/Training_Manual/Presentation%20on%20con

cepts%20of%20Food%20Safety%20and%20Quality%20Management%20Sy

stems%20by%20Mrs.%20Malini%20Rajendran.pdf.

Schaefer, J. (2015). Creating a Food Allergy Safety Zone at Home.

Selamat, M. H. (2008).Descriptive Research.SAK 5090. (ppt). Retrieved on October

, 2016, fromcsnotes.upm.edu.my/kelasmaya.

Smith, L. C., & Haddad, L. (2015). Reducing child undernutrition: past drivers and

priorities for the post-MDG era. World Development, 68, 180-204.

USDA, (2013). United States Department of Agriculture Food Safety and Inspection

Service, Food Safety Information. Basics for Handling Food Safely.

Zambrano, P. (2015). UNICEF Nutrition Officer for Emergencies.

Malnutrition among Filipino children.

Downloads

Published

2022-09-10

How to Cite

Hinlayagan, K. R. (2022). Level of Cookery Competency Among 4’ps Mothers in Magtuod Davao City, Philippines: Basis for Intervention. Archives of Business Research, 10(9), 14–29. https://doi.org/10.14738/abr.109.12932