This study examines the food safety practices of home-based baking businesses in Quezon City, focusing on their food safety knowledge and practices from procurement to delivery. The study involved 60 home bakers, with a subsample of 10 interviewed for deeper insights. Most bakers operated on an upon order basis and had limited formal food safety training, relying on self-learning or generational knowledge. They demonstrated awareness of food safety principles, emphasizing safe preparation, quality maintenance, and contamination prevention. Although...

This study was conducted to explore parents’ beliefs and children's outdoor play post-COVID-19 pandemic. It aims to explore parents' beliefs about outdoor play, how they organize it, and its connection to children's play frequency, and children's preferences for outdoor play environments. A descriptive correlational approach was used, which included both qualitative and quantitative features in the design, data collection, and analysis. The sample includes parents or primary caregivers of children studying in selected preschools in Quezon City, Philippines. Data were obtained...

This qualitative case study describes the knowledge and experiences of five street children on COVID-19. Typical case sampling was used and the respondents typify the experiences of street children on the streets of Pasig, Marikina, and Quezon City during the early year of the onset of the pandemic and the community quarantices. The respondents were interviewed on the street but to observe proper social distancing and safety precautions, a phone-to-phone interview was used. Results showed that the street children's knowledge on COVID- 19 is basic. They understand...

This study aimed to develop an acceptable plant-based milk alternative using Pili nuts using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of soaking period (h) and nut:water ratio (g nuts/1 kg water) on the acceptability of the sample based on creaminess, taste, and flavor. Verification experiments were used to validate the accuracy of the predictive models. Significant models (p < 0.05) to predict taste, flavor, and overall acceptability were generated with no significant lack of fit...

This study primarily aimed to investigate the bacteriostatic activity of spontaneous and inoculated fermented soy whey extracts to valorize soy whey and improve the shelf life of raw pork. Soy whey was produced and then sterilized in the laboratory from local soybeans (Glycine mac var. PSB SY2) of Cagayan Valley. Sterilized soy whey was divided into three batches: unfermented (USW), spontaneously fermented (S-FSW), and fermented with L. plantarum (I-FSW). Results revealed that all treatments were incapable of producing a significant zone of inhibition for E. coli...