Selected Socio-Demographic Factors and Whole Grains Perception and Eating Pattern of Teaching Staff in a State University in Laguna, Philippines

Journal of Human Ecology and Sustainability Citation Virtudazo, M. J. C., Delomen, J. I., Bernardo, A. K. M., & Barrion, A. S. A. (2025). Selected Socio-Demographic Factors and Whole Grains Perception and Eating Pattern of Teaching Staff in a State University in Laguna, Philippines Journal of Human Ecology and Sustainability, 3(1), 3. doi: 10.56237/jhes-24-020 Corresponding Author Ma. Jenee C. Virtudazo Email [email protected] Academic Editor Maria Theresa M. Talavera Received: 16 September 2024 Revised: 23 April 2024 Accepted: 22 July 2025 Published: 07 August 2025 ©The Author(s) 2025. This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY-NC-ND 4.0) license (https://creativecommons.org/ licenses/by-nc-nd/4.0/). Original Research Article Selected Socio-Demographic Factors and Whole Grains Perception and Eating Pattern of Teaching Staff in a State University in Laguna, Philippines Ma. Jenee C. Virtudazo , Joan I. Delomen , Aiza Kris M. Bernardo , and Aimee Sheree A. Barrion Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, College, Los Baños, Laguna, 4031, Philippines Abstract Consuming whole grains (WG) is essential in lowering the burden of non-communicable diseases; however, reports indicate poor intake. The study aimed to assess the influence of body mass index (BMI) and selected sociodemographic characteristics on the WG eating patterns of the teaching staff of a state university in Laguna. A descriptive cross-sectional study was conducted on 63 teaching staff aged 24 - 59. A food frequency questionnaire and BMI were used to evaluate the intake of whole grains and nutritional status, respectively. Over one-third (38.7%) of respondents were overweight, and their consumption of whole grains like brown rice, corn, wheat, barley, wild rice, quinoa, sorghum, and oats was reported as 1x a week to never. Boiled corn (63.49%), processed wheat, and oats were the primary types of whole grain consumed at least once a week during snack time and breakfast, with an approximate serving size of one cup/serving. No other determinants were associated, except for gender and oat intake. The study population considered whole grains to be nutritious, promote good health, and contain good carbohydrates and fiber sources suitable for persons with diabetes and heart disease. This information was mainly sourced from printed materials like books and journal articles (36.51%), supplemented by reports from both mass and social media (28.57%). The study observed a nearly nonexistent intake of whole grains. This highlights the urgent need to strengthen efforts to promote its intake to improve the quality of diets and address the increasing prevalence of overnutrition and noncommunicable diseases in the country. Additionally, the study suggests exploring the factors that hinder its consumption. Keywords— consumption, whole grains, body mass index, health history 1 1 Introduction The prevalence of non-communicable diseases (NCDs) and the so-called epidemic of chronic disease is a recent phenomenon in the twenty-first century. NCDs are a group of conditions, including cardiovascular disease, cancer, diabetes, and chronic lung illnesses. These conditions result from long-term health consequences and require long-term treatment and care. Meanwhile, overnutrition, including overweight and obesity, is caused by excessive intake of nutrients, leading to the abnormal or excessive accumulation of body fat that may impair health. Adults with a higher body mass index have an increased risk for NCDs. Overweight and obesity affect people worldwide, accounting for more than 1.9 billion adults and over 650 million adults in 2016, respectively [1]. Overweight and Obesity Atlas 2023 estimated that by 2035, over 4 billion people will be affected by these conditions [2]. In the Philippines, approximately 27 million Filipinos are overweight and obese. Adult overweight and obesity rates have nearly doubled over the past two decades, from 20.2% in 1998 to 36.6% in 2019. Meanwhile, NCDs are responsible for 74% of all deaths globally, according to data from the World Health Organization (WHO). Filipinos continue to be afflicted with NCDs, as indicated in the top causes of death in the country, including ischemic heart diseases, neoplasms, cerebrovascular diseases, diabetes mellitus, and pneumonia. Children, adults, and the elderly are particularly susceptible to the risk factors associated with NCDs, including an unhealthy diet and physical inactivity, among others. These modifiable behavioral risk factors may lead to metabolic risk factors, including overweight and obesity, raised blood pressure, high fasting blood glucose, and high blood cholesterol [3]. Several studies reported that the intake of whole grains (WG) can reduce the risk of overweight and obesity and non-communicable diseases, including cardiovascular diseases, type 2 diabetes, and certain cancers. Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed. This definition means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain. According to the Whole Grains Council, the following food are considered WG when consumed in their bran, germ, and endosperm: amaranth, barley, buckwheat, corn (including popcorn and whole cornmeal), millet, oats (including oatmeal), quinoa, rice (both brown and colored), rye, sorghum (also called milo), teff, triticale, and wheat (including spelt, emmer, farro, einkorn, Kamut, and durum, as well as forms like bulgur, cracked wheat, and wheat berries) and wild rice [4]. WG are cereals implicated to have health benefits. With intact starchy endosperm, germ, and bran in either ground, cracked, or flaked forms, it makes them more nutritious than refined ones [4]. According to the Department of Science and TechnologyFood and Nutrition Research Institute [DOST-FNRI], brown rice, undermilled pigmented red, purple, black rice, and other grains like sorghum, adlay, and quinoa are available in the Philippine Market. Whole corn and its products like hominy and popcorn, are also accessible in groceries and any local marketplace in the Philippines. Processed whole grain products, namely whole wheat bread, pasta, cereals, crackers, and biscuits, are examples of whole grain food items also available in the Philippines [5]. Quinoa is now gaining popularity among Filipino consumers as studies show its promising health benefits through the balanceof protein, vitamins, and minerals, andhigh amounts ofphytochemicals. Likebarley, quinoa is not a staple in the Filipino diet [6]. While there may be production of these WG in the country, the volume is low, and most of the supply comes from imports. Half of the world is consuming white rice as a staple. Filipinos are rice eaters. However, a reduction in local rice production has recently been observed. The Department of Agriculture has considered investigating alternative sources of carbohydrates, such as corn, pigmented rice, adlay, and sorghum, to augment the rice shortage. This current crisis, however, provides an opportunity to promote WG and its consumption among Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 2 Filipinos [7]. Brown rice, corn, wheat, barley, quinoa, sorghum, and oats are among the most familiar and commonly consumed grains worldwide. They are available as locally produced or imported in the Philippine market. Other WG, such as adlay or adlai (Coix lacryma-jobi L.), is an additional staple crop in the Philippines. It is a tall, grain-bearing tropical plant from the family Gramineae or Poaceae. It is also called Job’s tears of Asian origin. It is high in carbohydrates (73.9), protein (12.8), fat (1.0), and dietary fiber (0.3). It is packed with minerals such as calcium, phosphorus, iron, niacin, thiamine, and riboflavin. The grain is also used for medicinal purposes, such as in treating kidney stones [8]. Generally, WGs have high dietary fiber content due to their bran and germ. Moreover, they are said to have high bioactivity, nutrient content, and phytochemical content, which contains antioxidant, anti-inflammatory, and anti-carcinogenic activities [8]. As a good alternative to rice, WGs contain a significant amount of carbohydrates. Due to their dietary fiber and mineral content, which helps lower glycemic index (GI), they contribute to the regulation of blood sugar. In effect, the low GI properties of WGs prevent blood glucose spikes and promote longer satiety. On this note, individuals consuming a good amount of whole grains regularly may be less likely to overconsume calories, which can lead to overweight and obesity and a higher risk of non-communicable diseases or NCDs. Despite this growing evidence of the health benefits of whole grain consumption, the recommendations regarding the amount of whole grain consumption to reduce the risk of overweight, obesity, and NCDs are unclear [9]. Further, no study has been conducted in the Philippines regarding the kind, amount, and frequency of whole grain consumption by Filipinos and their relationship with overweight, obesity, and NCDs, which may help formulate recommendations on whole grain consumption. This research was conducted to serve as a basic groundwork study in determining the whole grain consumption of Filipino adults and its relationship to BMI and noncommunicable disease history. Further, this study may provide data to help the nutrition and health organizations, the academe, the government, and policymakers formulate recommendations and promote the consumption of whole grains in the Philippines. The result of this study may also serve as a basis for further research on the environmental factors affecting the consumption of healthy diets. The study generally aimed to determine the actual eating pattern of WGs and their relationship to the BMI of teaching staff aged 24–59 years old employed at a State University in Laguna. Specifically, the study aimed to: 1. Describe the sociodemographic and health history of the participants 2. Determine the kind, amount, and frequency of whole grain consumption using a structured, pretested semi-quantitative food frequency questionnaire 3. Assess the BMI of the participants using the World Health Organization BMI classification 4. Determine the perception and source of information of the respondents on whole grains 5. Evaluate the relationship of whole grain consumption, BMI, and selected sociodemographic factors 2 Methodology 2.1 Study Design, Locale, and Participants A descriptive cross-sectional research design was employed in this study with the aim of investigating the eating pattern of WGs and perception of their consumption among teaching staff at a State University in Laguna. The relationship between BMI and selected socio-economic variables to the WG eating pattern was also determined in this study. The study was carried out between April – May 2024. The participants were randomly selected from the list of teaching staff or faculty members during the academic year 2023-2024. Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 3 2.2 Sample Size and Sampling The University’s Human Resources Office reported 95 regular teaching staff during the study period. Using this data, the sample size of 76 was determined using Slovin’s formula: n=N 1+N e2(1) where: n = sample size, N = total population, and e= sampling error (5%) confidence level of 95%. A simple random technique was adopted to select the 76 participants. Teaching staff who were pregnant and lactating, inactive, with food allergies specific to whole grains, and with diet restrictions that limit and or exclude whole grains were excluded from the study. 2.3 Data Collection Tool The study utilized a structured, pretested survey questionnaire divided into three distinct parts: 1. Sociodemographic and Health History 2. Food Frequency Questionnaire (FFQ) 3. Perception on WGs consumption The questionnaire utilized in this study was modified from the study of Ross et al. [10] entitled Validation of a Food Frequency Questionnaire for Estimating Whole-Grain Cereal Food Intake. The modification was carried out through a review of the literature and a local and online search of the market to ensure that the most common and available whole grains in the Philippines will be included inthe list offooditems. After which, the questionnaire has undergonecontentvalidation by six (6) nutrition experts from the academe and was pre-tested among 12 faculty staff from a different state university. Prior to the finalization of the survey tool, the pre-testing has led to revisions that promote ease of understanding and answering the survey questions among participants of the study. The socioeconomic status and health history section of the questionnaire required participants to provide their age, gender, level of education, and household monthly income. In addition, this section asked about the current health condition of the participants, their family history of diseases, and self-reported measures of their height (in meters and feet) and weight (in kilograms). On the other hand, the second section, the FFQ, was utilized to gather data on the participants’ frequency of WG consumption and the approximate amount in household measures. In addition, WGs eating pattern consisted of questions on meal pattern or time of consumption, types of preparation, and estimated cost per serving consumed. The FFQ was developed through a literature search of the most familiar and commonly consumed WGs in the Philippines. Nine (9) whole grains were added from the list of food in the FFQ, namely: (1) brown rice and products, (2) corn and products, (3) wheat and products, (4) barley and products, (5) Quinoa, (6) sorghum, (7) oats and (9) other WGs not on the list. WG consumption reflected the past month’s intake. Lastly, questions about the participants’ perception of the consumption of WG in general and their source of information were asked. The data collected from the survey questionnaires’ section on socio-demographic and health history were encoded, summarized, and cleaned using the Excel form. The BMI was calculated using the reported height in meters and weight in kilograms. The formula below was used for the BMI calculation: Body mass i ndex (BM I )=w ei ght i n k g (hei ght i n m)2(2) The resulting BMI value was interpreted using the World Health Organization (WHO) BMI Cut-off Points for Adults where: Normal: 18.5−24.99 k g /m2 , Underweight: <18.5k g /m2 , Overweight: Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 4 25.0−29.99 k g /m2, and Obese: >= 30 k g /m2. The answers in the semi-quantitative FFQ were individually analyzed for the estimation of the amount ofconsumption in householdmeasures, suchas acup, from thefrequencyand usualserving per intake. The answers to the perception and information source questions were summarized and coded for the common answers. 2.4 Data Collection Method Data from participants were collected using an online survey form and through face-to-face interviews from April and May 2024. The Google form was used to construct the online questionnaire. Participants who participated online were asked to provide their consent by clicking a designated tick box in the form. Their consent to participate was confirmed as they completed the questionnaires. Participants who opted to be interviewed personally were scheduled according to their availability. The interview was held in a designated area of the University for a maximum of 20-30 minutes for each interviewee. 2.5 Data Analysis Mean and averages, minimum and maximum values, as well as frequency and percentages, were used to describe the data. Meanwhile, the Chi-square test was utilized to determine the relationship between quantitative factors with p<0.05. 2.6 Ethical Considerations Before the data collection, a formal letter requesting permission to conduct the study was sent to the Campus Director and the Human Resource Office of the participating University. The letter contained the background and objectives of the study. Upon the approval of the request, all randomly selected participants were contacted to provide information about the study and to seek consent using an informed consent form. The data collection was performed by the Data Privacy Act of 2012 using a questionnaire once the consent of the participants was obtained. No data collection commenced without the participant’s consent. 3 Results and Discussion 3.1 Sociodemographic and Health History of the Participants With an overall response rate of 83% (63 out of 76 randomly selected participants), the survey studied 63 teaching staff of a State University with a mean age of 40 years old. The majority (58.73%) of the participants were female and had a master’s degree (60.32%). The majority (about 80%) of the participants have a household monthly income ranging from 25,000 to below 55,000 pesos. The rest (20%) earns 55000 pesos per month (see Table 1). Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 5 Table 1. Sociodemographic and health history of teaching staff at a state university in Laguna, n=63 Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 6 3.2 Health History and Nutritional Status of the Study Participants More than one-third (38%) of the respondents reported having current medical conditions associated with NCDs. About 75% of them were overweight and obese and had a family medical history of NCDs. The most commonly reported cases of NCD were hypertension (63%), followed by type 2 diabetes mellitus (17%) and a combination of diseases, such as any combination of hypertension, type 2 diabetes mellitus, and heart diseases. The current medical conditions reported by the participants reflected their family medical history of NCDs, with hypertension being the most common (23%) (see Table 2). Table 2. Health history and nutritional status of teaching staff at a state university in Laguna on whole grains in the diet, n=63 3.3 Whole Grains Eating Pattern More than half of the respondents eat at least one of the WG, with corn as the most frequently eaten (63%), followed by wheat (60%) and oats (56%) (Figure 1). On the other hand, about three-quarters of the respondents have never eaten brown rice, and a quarter have never eaten brown rice or corn. About 10% of the respondents have never eaten any of the mentioned WG on the list. Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 7 Figure 1. Form of whole grains consumed by selected faculty members at a state university in Laguna. Data may have multiple responses. Of the 24% brown rice eaters, almost half (46%) consumed brown rice at dinner time, with ½ to 1 cup as the average amount of consumption. Brown rice is frequently consumed as boiled or steamed. In a study by Hopio and delos Reyes in 2017 on the consumption pattern of specialty rice in municipalities in Laguna, brown rice was the most commonly consumed type of specialty rice [9]. Weekly volume consumed is also higher for brown rice, recorded at an average of 2.89 kg per week. Consequently, Pabuayon and Quilloy in 2011, noted that the estimated monthly consumption of brown rice was low at 6.75 kg per household [11]. Over half (63%) of the respondents reported eating corn in the past month. Corn is consumed frequently during snack time (63%) as a snack in the morning or in the afternoon. Some (30%) respondents consumed corn at different times of the day, such as breakfast, snack time, and dinner. The usual serving size of corn per consumption is 1 cup, one whole corn, one corn on the cob, or one piece (85%). Corn is commonly consumed boiled among the majority of respondents (83%). The reported intake of corn, wheat, and oats by the respondents may be explained by the fact that corn ranks as the second most important staple food in the Philippines, following rice. Similar to corn, the availability and accessibility of processed, ready-to-eat wheat and oats in the market may have contributed to the observed relatively regular consumption. In addition, the awareness of the significance of overall health and well-being is rising in the country partly due to the COVID-19 pandemic and reports on the increasing prevalence of NCDs and overnutrition. About60% ofrespondentshave eatenwheatinthepastmonth. Wheatwasfrequentlyconsumed during breakfast (50%) and snack time (28%). About three-quarters (73%) consumed processed wheat products. Consumption of wheat among respondents has an average amount of 1 pack, 1 cup, or one piece, depending on the wheat product consumed. At present, the WG products available in the market are in the following forms: breakfast cereals, breads, flour, pasta, and snack items, namely biscuits, cookies, crackers and popcorn. To increase its utilization, considering its Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 8 health benefits, the versatility of WG may be highlighted in traditional Filipino dishes like Arroz caldo and goto, rice cakes such as suman and bibingka and in many variations of pancit, breads and biscuits, namely rosquillos,otap,barquillos,paborita,paciencia,uraro, and puto seko just to name a few, using WG flour. Incorporating pigmented rice with the customary white rice will also provide a nutritious and healthier twist on a classic plate. Oats are consumed by more than half (56%) of the respondents as boiled (65%) or processed (29%), with the usual serving size of 1 cup (66%) during breakfast (63%). On the other hand, barley, quinoa, and sorghum consumption among respondents was observed to be very low, with only about 8%, 3%, and 5%, respectively. Sorghum, which is a known crop in the Philippines, is highly valued as livestock feeds, except for the sweet sorghum variety that is intended for human consumption. Its low intake may be attributed to the low campaign of sorghum for human consumption. Similarly, there was no reported consumption of wild rice among respondents in the past month (Table 3). Table 3. Frequency and time of consumption of one cup/serving of whole grains of teaching staff at a state university in Laguna, n=63 The study only shows that whole grain consumption is still low among the respondents. Respondents only consumed whole grains and whole grain products once a week for corn and brown rice, and one to three times a week for oats. The usual amount of consumption falls below the recommended daily intake for whole grains, which is three (3) to five (5) servings of whole grains per day, roughly around 70-90 grams, to reduce the risk of various nutrition-related diseases for people aged nine and up. The observed poor intake of whole grains among the study population in this study was similar to the report gathered by Agdeppa and Platon-Desnacido et al. [5]. In the dietary component of the 2019 Expanded National Nutrition Survey, only slightly less than half of the participants consume whole grains once a month, often during breakfast. Consumers of WG were noted to belong to a high-income group and reside in urban areas. Whole grains contain substantial amounts of bran, germ, and endosperm, resembling an almost intact grain. Intact grains hold the essential nutrients, dietary fiber, and phytochemicals that provide many protective mechanisms, such as improvement in the gut environment, stronger immunity, blood lipid improvement, antioxidant defense, and some weight loss [12]. In Singapore, a retrospective cross-sectional study on the whole grain intake of expectant mothers from the Growing Up in Singapore Towards Healthy Outcomes (GUSTO) mother-offspring cohort study was conducted, and the findings showed Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 9 may be their greater cost and limited availability [4,14]. The findings also contradict the common belief that higher education correlates with better knowledge and health outcomes [28,29]. Moreover, promoting the consumption of whole grains may utilize social media and other internet-based platforms. The use of multimedia platforms to prominently campaign the consumption of whole grains may be effective in increasing public awareness of nutrition and health issues and fostering positive changes in health behaviors. Mass and social media, as tools for communication, reach a large audience where information can be creatively broadcast, enabling interaction and feedback among users [30,31]. The effect of social media on disseminating health and nutrition information has a significant influence for instance, in regard to the behavior of young people on nutrition, dieting, eating disorders and body image. In a study among middle-adolescent students on perceived nutritional status, body satisfaction and fad dieting it was found that the study population were practicing fad dieting and unhealthy dietary practices [32]. Promoting media literacy education as an alternative tool for the healthy regulation of media use rather than the conservative approach of limiting social media use among young people has been recommended although, there has been no comprehensive literature on this [30]. 4 Conclusion The study was participated by male and female teaching staff with a mean age of 40. The majority have at least a master’s degree and earn a minimum of 25,000 pesos per month. Less than half of the respondents have a ,normal BMI, while the majority were considered overweight and obese. Over one-third have a current medical condition and the majority of them have a family history of non-communicable diseases such as heart disease, type 2 diabetes mellitus, and hypertension. This present study showed a low frequency and below-recommended intake of whole grains, with the three most commonly consumed WG including corn, oats, and wheat. Despite high awareness of the perceived positive health effects of WG, a few respondents still noted some negative perceptions about whole grain consumption, such as being difficult to cook or prepare, inducing body fatness, and promoting elevation of blood sugar levels. There were no associations between selected variables of socio-demographic factors, health history and BMI to the eating pattern of WGs, except for gender and oat intake. While there was no association with the variables mentioned, the findings of this study have to be seen in light of some limitations such as the dietary intake on WG was self reported. Moreover, a snapshot of the whole grain consumption was gathered and not the changes over time. This study recommends that future studies focus not only on the consumption patterns but also on the behaviors surrounding the consumption of WG, which can uncover the possible barriers to consumption. While in this study, the relationship between the consumption of WGs and nutritional status has not been established, the high prevalence of overweight and obesity among the participants is still alarming and must be addressed through means other than a healthy diet. Genetic predisposition and aging can increase the risk of NCDs, but efforts may be focused on modifiable factors such as body weight through the consumption of healthier foods such as WGs. It is recommended to increase campaign efforts to promote the locally available WGs and WG products and its health benefits in lessening the risk to overweight, obesity and lifestyle related diseases. Increased consumption of vitamins and mineral rich whole grains can also help curb micronutrient deficiency in the country. households, and organizations involved. Virtudazo et al. (2025) |Journal of Human Ecology and Sustainability 3(1), 3 16 Statements and Declarations Funding Information The authors did not receive any funding for this study. Acknowledgment The authors would like to acknowledge the administration office and the faculty members of the Laguna State Polytechnic University (LSPU) Los Baños campus for their participation in the study. Special thanks to Rushid Jay S. Sancon, of LSPU Los Baños, for accommodating our request to conduct the study. We would also like to thank Polytechnic University of the Philippines (PUP) Manuel M. Muhi and Ronald V. Laurel for allowing the pre-testing of our questionnaire at their university. Competing Interest The authors declare no conflicts of interest. Ethical Considerations The researchers recognize the importance of safeguarding the human participants as well as the researchers in conducting research studies. All researchers read, understood, and followed the National Ethical Guidelines for Research Involving Human Participants (NEGRIHP) 2022. All participants were contacted to provide information about the study and to seek consent using an informed consent form. The data collection was performed by the Data Privacy Act of 2012 using a questionnaire once the consent of the participants was obtained. No data collection commenced without the participant’s consent. Data Availability The data in this study is available upon request from the authors. Author Contributions All authors contributed to the conceptualization of the research proposal, design and development of the research instrument. M.J.C.V. performed the collection, acquisition of data and writing of the manuscript. A.K.M.B.,J.I.D., and A.S.A.B. analyzed, reviewed and edited the manuscript. All authors have read and agreed to the published version of the manuscript. References [1] World Health Organization (WHO). (2021). 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