Buhay Dormitory - A Survey on the Gastronomic Patterns of College Dormers in BMIRC Ladies’ Dormitory

Abstract

Living in dormitories is commonplace during this time when rapid technological advancement and urbanization take place in our country. Time and proximity are highly valued by college students opting to stay in dormitories. More than that, the achievement of goals is important during this period of transition from academic to professional life. In addition, college students are the primary beneficiaries of the vast improvements and availability of commercial food services. Furthermore, the fast changing urban life has resulted in the increasing reliance on food that require little or no time for preparation. Saving considerable time is undoubtedly essential at present times. During this time when fast development is occurring, it has become an imperative for college students to adopt a lifestyle that is at par with the progressive world. This cultural change effect changes in eating patterns too. The residence is one factor that affects what people eat. Thus, it is important to assess the gastronomic or eating patterns of college students residing in dormitories. This research undertaking embarks on a descriptive survey of the factors affecting the gastronomic or eating patterns of college students residing in BMIRC Ladies’ Dormitory. This study also aims to describe the actual eating patterns of the respondents. The study used structured survey questionnaires to collect data from seventy-five respondents. The information gathered was supported by the supplementary data provided by the interviews conducted with the utility staffs of the dormitory. These data- collection techniques were employed by the researcher in order to assess the eating behavior of the respondents by determining the most influential factors affecting their gastronomic patterns. The actual eating patterns were also described by means of the three-day food recall table. This research undertaking deals with the different factors influencing gastronomic patterns including social factors, cultural factors, psychological factors, sensory attributes, price of food, brand attributes, economic factors, and food service providers. Results reveal that the price of food is the most influential factor, followed by economic factors and sensory attributes. The research outcome likewise showed that foods from fast food establishments comprise the typical diet of a college student dormer. The respondents frequently eat at fast food establishments and college canteens. Food eaten in the dormitory consists of reheated food prepared at home, instant or convenience food, or food from fast food establishments. In other words, the diet of college students residing in BMIRC Ladies’ Dormitory characterizes preparation that requires little or no wasting time.