1. M A R K E T I N G R E S E A R C H P R O P O S A L* ABBY GAIL EBORA TIMOTHY JOHN GARCIA ARTHUR LOBIGAS JOHN CHRISTOPER TAN HERNANDO RICARDO ZAIDE

2. THE R E L A T I O N S H I P OF STUDENTS‘ VARIED SUBJECT S C H E D U L E S TO THEIR E A T I N G H A B I T S*

3. FOOD INDUSTRY

5. A G R I C U L T U R E

6. F I S H E R I E S

7. P O U L T R Y

8. 5 C A T T L E S H I P

9. P I G G E R Y

10. P R O C E S S E D

11. F A S T F O O D

12. J U N K F O O D

13. THE HUMAN BODY PROTEINS VITAMINS & MINERALS CARBOHYDRATES WATER

14. FILIPINO EATING HABITS

15. B R E A K F A S T

16. M E R I E N D A

17. L U N C H

18. M E R I E N D A

19. D I N N E R

20. A COLLEGE STUDENT

21. WHAT ARE THE R E L A T I O N S H I P OF STUDENTS‘ VARIED SUBJECT S C H E D U L E S TO THEIR E A T I N G H A B I T S?

22. TO DETERMINE STUDENTS’ CLASS SCHEDULES

23. TO DETERMINE STUDENTS’ EATING HABITS

24. TO DETERMINE THE EFFECTS OF THEIR SCHEDULES TO THEIR EATING HABITS

25. TO DETERMINE THE FOOD THEY EAT

26. TO DETERMINE IF THESE FOODS ARE NUTRITIOUS

27. TO DETERMINE THE PERCENTAGE OF THE SAMPLE THAT ARE STILL FOLLOWING THE CORRECT EATING HABITS

28. TIME AND PLACE OF STUDY THE SEVEN COLLEGES OF DLSU - D BUSSINESS ADMINISTRATION ENGINEERING, ARCHITECTURE AND TECHNOLOGY LAW ENFORCEMENT EDUCATION INTERNATIONAL HOSPITALITY MANAGEMENT LIBERAL ARTS SCIENCES

29. M E T H O D O L O GY QUOTA SAMPLING 100 PARTICIPANTS PER COLLEGE 700 TOTAL SAMPLE SIZE CONVENIENCE SAMPLING INITIAL 100 STUDENTS WHO PASSES BY THEIR COLLEGE BUILDING REGARDLESS OF AGE, SEX & YEAR LEVEL SAMPLE SIZE ENOUGH

30. T H A N K Y O U !!