Refined Sugar Consumption and its Association with the Academic Performance of DLSU-IS Grade 12 STEM Students

• Main Authors: King, Johna, Carpio, Juliana Milan J., Retrita, Jiana Fhem P., Traspe, Sophia Louise A.
• Format: text
• Published: Animo Repository 2024
• Subjects: refined sugar; average consumption; academic performance; association; STEM students
• Online Access: https://animorepository.dlsu.edu.ph/conf_shsrescon/2024/paper_fnh/3; https://animorepository.dlsu.edu.ph/context/conf_shsrescon/article/2384/viewcontent/PP_FNH_King_Carpio_Retrita_Traspe___Jiana_Fhem_Retrita.docx.pdf
• Institution: De La Salle University

The study examines DLSU-IS Grade 12 STEM students’ refined sugar intake and academic performance for the first trimester of the academic year 2023–2024. The study aims to determine if a significant correlation exists between the consumption of foods containing refined sugar and the students’ academic performance. The study analyzes Grade 12 STEM students’ data using quantitative methods such as descriptive statistics and the Pearson correlation coefficient to investigate the relationship and possible correlation between the two variables. Student survey results showed that cookies or biscuits were the most popular processed foods high in refined sugar (71.8%) that they consume, followed by chips or crisps (69.2%), and instant noodles or pasta (66.7%). Pearson-r values for refined sugar intake and academic achievement ranged from -0.109 to 0.218 across subjects. Overall, the grade-weighted average had a weak negative correlation (r = -0.010) to refined sugar intake. As 40 respondents reported a sufficient daily refined sugar intake of 2.22495, most students consciously purchased and preferred low-refined sugar products based on health considerations. The findings emphasize the need for personalized interventions to improve students’ diets and food choices. Strategies are recommended to improve academic performance while addressing dietary determinants and bridging the gap between knowledge and behavior around student well-being diets.