Nutritional Awareness and Its Influence on Food Choices among Pre-Service Teachers of MMSU-CTE

Abstract

This study examined the level of nutritional awareness and its relationship with food choices among working pre-service teachers at the College of Teacher Education of Mariano Marcos State University (MMSU-CTE), Philippines. Specifically, it aimed to determine the level of nutritional awareness of working pre-service teachers, assess their food choices, examine the relationship between nutritional awareness and food choices, identify factors influencing their food choices, and propose strategies to improve nutritional awareness and promote healthier eating habits. A convergent parallel mixed-method research design was employed. Quantitative data were collected through a structured survey questionnaire administered online to 60 purposively selected working pre-service teachers and analyzed using descriptive statistics and Pearson correlation. Qualitative data from open-ended questions were thematically analyzed to identify key factors influencing food choices and proposed strategies for improvement. Results revealed that respondents had a high level of nutritional awareness (x̄ = 4.00), demonstrating good nutritional knowledge and awareness. However, their food choices were rated only fair (x̄ = 2.47), characterized by low consumption of fruits and vegetables, preference for convenient and fast foods, and limited attention to portion control and hydration. Correlation analysis showed a very weak and non-significant relationship between nutritional awareness and food choices (r = 0.02, p = 0.87), indicating that knowledge alone did not translate into healthier eating behaviors. Qualitative findings identified financial constraints, convenience, and diet-related factors are major determinants of food choices. The study concludes that although working pre-service teachers are nutritionally knowledgeable, external constraints hinder the translation of awareness into healthier food choices. The study recommends integrating nutrition literacy and information evaluation programs into higher education, promoting affordable nutritious meals in school canteens, and collaborating with the Department of Health (DOH) and Food and Nutrition Research Institute (FNRI) to strengthen evidence-based nutrition education.