CARAGA STATE UNIVERSITY – CABADBARAN CITY i

DEVELOPMENT AND CONTENT VALIDATION OF A WEB-BASED MODULE ON

CULTURAL FOODS OF THE PHILIPPINES

A THESIS MANUSCRIPT SUBMITTED TO

THE FACULTY OF THE COLLEGE OF INDUSTRIAL TECHNOLOGY
AND TEACHER EDUCATION (CITTE)
CARAGA STATE UNIVERSITY CABADBARAN CITY
CABADBARAN CITY

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE

BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD
SERVICE MANAGEMENT

MARIA CLARIS E. DELA VICTORIA

SNOKEY B. GEMENTIZA
KIMBERLY S. PALDO
YZZA CLAIRE P. ROSAL

JUNE 2022
CARAGA STATE UNIVERSITY – CABADBARAN CITY ii

APPROVAL SHEET
 CARAGA STATE UNIVERSITY – CABADBARAN CITY iii

ACKNOWLEDGEMENT

The researchers would like to express their sincerest gratitude to the Almighty

Father because this research would not be possible without Him who gave the

knowledge and strength to think and positively complete this research study in spite of

all the obstacles.

To their parents, who supported and trusted them from the start through their

financial and emotional support through the completion of the study.

For the preparation of the research, the researchers would like to acknowledge

and express their deep respect and thanks to the following;

Sir Frank Aiken Alan, for the lesson he shared, for his understanding,

consideration, patience and trust.

Ms. Renissa S. Cosicol, for helping in editing our manuscript and for giving her

ideas and guidance to accomplish this study.

Lastly, the researchers are also grateful to their friends and classmates who

extended their help in every possible way.

MCEDV
SBG
KSP
YCPR
 CARAGA STATE UNIVERSITY – CABADBARAN CITY iv

DEDICATION

We dedicate this study to our family, friends, and to those who tirelessly

supported us. We only have to put our trust and belief in our Almighty Father that we

may surpass all the hesitations as we go on the journey of completing this research

study. In addition, this study is wholeheartedly dedicated to our beloved parents, who

have been our source of inspiration— giving us strength, and providing us moral,

spiritual, emotional and financial support.

To our friends, classmates, faculty and staff of Caraga State University

Cabadbaran City, and to our ever-supportive research adviser Ms. Renissa S. Cosicol

who extended her help in the midst of problems while doing this work.

Lastly, we dedicated this study to the Almighty God, thank you for the guidance,

strength, and for loving us without end. All of these, we offer to You alone.

MARIA CLARIS E. DELA VICTORIA Development and Content Validation of

SNOKEY B. GEMENTIZA a Web-Based Module on Cultural
KIMBERLY S. PALDO Foods of the Philippines
YZZA CLAIRE P. ROSAL
Bachelor of Science in Industrial
Technology
Major in Food Service Management
 CARAGA STATE UNIVERSITY – CABADBARAN CITY v

ABSTRACT

This study aimed to develop and validate a web-based module on Cultural Foods

in the Philippines. The researchers used developmental research design which is

defined as systematic study of designing the lesson of every specialization.

The learning materials were created following the ADDIE model, the (Analysis,

Design, Develop and Evaluate). The research involved food experts who provided

feedback and rating of the learning material using the given rubrics. An adopted

Instructional Material Evaluation Checklist (IMEC) and Product Quality (ISO/IEC 25010)

Assessment were used by experts to evaluate the learning material.

The researchers used Cronbach’s Alpha interval validity to validate the learning

material. Results of the Instructional Material Evaluation Checklist (IMEC) and Product

Quality Assessment indicated 0.90 which corresponds to a descriptive rating of

excellent—all parameters were rated excellent.

The developed web-based module on cultural foods of the Philippines stated to

be very practical based on the food experts’ responses. Hence, the developed web-

based module can effectively be used as a both teaching and learning material. Based

on the findings and results of this study, the developed web-based module can be

recommended to students, food technology instructors, and future researchers to be an

alternative way of teaching and learning.

The study met its learning objectives, which included developing a web-based

module to aid students in understanding Filipino traditional foods and evaluating

 CARAGA STATE UNIVERSITY – CABADBARAN CITY vi

teachers to see if the content of the web-based module is suitable and beneficial for use

as teaching material.

TABLE OF CONTENTS

TITLE PAGE..................................................................................................................... i

APPROVAL SHEET........................................................................................................ ii

ACKNOWLEDGEMENT.................................................................................................iii

DEDICATION..................................................................................................................iv
 CARAGA STATE UNIVERSITY – CABADBARAN CITY vii

ABSTRACT..................................................................................................................... v

TABLE OF CONTENTS................................................................................................ vii

LIST OF TABLES...........................................................................................................ix

LIST OF FIGURES.......................................................................................................... x

CHAPTER 1.....................................................................................................................1

THE PROBLEM...............................................................................................................1

Background of the Study..............................................................................................1

Conceptual Framework................................................................................................ 2
Project Paradigm..........................................................................................................3
Project Objectives.........................................................................................................3
Significance of the Study..............................................................................................4
Scope and Delimitation of the Study............................................................................4
Review of Related Literature and Studies....................................................................5
Definition of Terms....................................................................................................... 9
CHAPTER 2...................................................................................................................11

RESEARCH METHODOLOGY......................................................................................11

Project Design............................................................................................................ 11
Locale of the Study.....................................................................................................11
Respondents of the Study..........................................................................................11
Sampling Procedure...................................................................................................11
Research Instruments................................................................................................ 12
Project Development.................................................................................................. 12
Analysis-Determination of Review Material Content...............................................13
Design Phase..........................................................................................................14
Development Phase................................................................................................14
Validation Phase..................................................................................................... 14
Data Gathering........................................................................................................... 14
Treatment of Data.......................................................................................................15
CHAPTER 3...................................................................................................................16

RESULTS AND DISCUSSIONS....................................................................................16

CHAPTER 4...................................................................................................................28

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS.................29

 CARAGA STATE UNIVERSITY – CABADBARAN CITY viii

Summary of findings...................................................................................................29
Conclusions................................................................................................................30
Recommendations......................................................................................................31
REFERENCES...............................................................................................................33

APPENDICES................................................................................................................35

CURRICULUM VITAE................................................................................................... 44

LIST OF TABLES

Table 1. Cronbach Alpha............................................................................................... 16

Table 2. Content tabulation............................................................................................17
Table 3. Organization & Structure..................................................................................18
Table 4. Support to Learning..........................................................................................19
Table 5. Over-all Analysis (IMEC)..................................................................................20
Table 6. Functional Suitability........................................................................................21
Table 7. Performance Efficiency....................................................................................21
 CARAGA STATE UNIVERSITY – CABADBARAN CITY ix

Table 8. Compatibility.....................................................................................................22
Table 9. Usability............................................................................................................23
Table 10. Reliability........................................................................................................24
Table 11. Security.......................................................................................................... 25
Table 12. Maintainability................................................................................................ 26
Table 13. Portability....................................................................................................... 27
Table 14. Over-all Analysis (Product Quality Assessment)............................................28
Table 15. Recommendation/Comments & Suggestion..................................................28

LIST OF FIGURES

Figure 1 IPO Model..........................................................................................................3

Figure 2 ADDIE Model................................................................................................... 12
Figure 3. Content Parameter..........................................................................................17
Figure 4. Organization & Structure Parameter...............................................................18
Figure 5. Support to Learning Parameter.......................................................................19
Figure 6. Functional Suitability Parameter.....................................................................20
Figure 7. Performance Efficiency Parameter.................................................................21
Figure 8. Compatibility Parameter..................................................................................22
Figure 9. Usability Parameter.........................................................................................23
Figure 10. Reliability Parameter.....................................................................................24
Figure 11. Security Parameter.......................................................................................25
Figure 12. Maintainability Parameter..............................................................................26
Figure 13. Portability Parameter.................................................................................... 27
CARAGA STATE UNIVERSITY – CABADBARAN CITY x
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 1

CHAPTER 1

THE PROBLEM

Background of the Study

Filipinos love their food. There are two reasons why— the food itself, and how

they enjoy eating it with other people; food plays such an integral part in bringing the

whole family together. According to Psyk (2018), Filipinos are considered to be among

the most hospitable people in the world. And this is very evident in the way they

welcome people into their homes. Come fiestas, strangers would be invited to feast in

their dining rooms. And they usually are out to impress. They would ask the eldest to

get buko from climbing tall coconut trees or lay out their best tableware or offer their old

traditional family dishes with the hope that people will acknowledge how special it is.

Sim (2018) stated that, Filipinos are gregarious and sociable people who love to party,

and the food is often at the center of their many celebrations.

Foreign influences have successfully melded over local and indigenous Filipino

cuisine. According to Sharwin Tee (Guide to the Philippines), Filipino food is also

heavily influenced by the cuisine of its different colonizers like the Spanish, who ruled

the Philippines for 300 years, the Americans, who ruled the Philippines for a number of

decades, the Japanese, who ruled a few years during World War II, and the British for a

couple of years (bringing along Indian workers with them).While the cuisine of the

Philippines is one of the world’s most distinct, giving momentum to the numerous
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 2

culinary food and tours in the country, it had, until lately, been quite mysterious that it’s

prone to misunderstanding or misrepresentation.

Online instruction is used by a variety of organizations, including business and

industry, military and government, higher education, and PK-12 schools to provide

learners with training and educational opportunities. Types of online learning

communities can vary greatly from one end of a continuum being highly independent

forms of learning, in which learners complete the instruction individually and self-paced,

with little to no interaction with an instructor or other learners and, at the other end,

where learners and instructors form highly interactive and participatory learning

environments with a strong sense of community.

Web-based modules are modules based on the internet, and are accessible to

everybody. In this modern generation, students tend to forget what, where and how this

food culture originates because of the influences of other countries. They are mainly

focusing on what’s trendy and popular. The foregoing facts pushed the researchers to

come up with the study titled “Development and Validation of a Web-based Module on

Cultural Foods in the Philippines”. This aims to help students gain more knowledge

about cultural food in the Philippines through online learning material.

Conceptual Framework

This study is conceptualized based on the observation in terms of learning

through online amidst the worldwide pandemic that we are facing; for not being able to

travel; and also due to the fact that everything nowadays is mainly on the internet. With

this, the researchers decided to develop a web-based module regarding the cultural
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 3

food in the Philippines. This would provide students, specifically in the Philippine

context, more knowledge and regain history about the overlooked cultural food of the

country. This is the main consideration that will be taken into account by the

researchers.

The researchers used the IPO model in the paradigm of the study, which is an

analysis of performance and processing systems that assumes raw materials (inputs)

are transformed by internal system processes to generate the result (output) of the web-

based module in Cultural Food of the Philippines.

Project Paradigm

Figure 1 IPO Model

Project Objectives

Upon completion of this module, the proponents will be able to:

1. Design a new way of studying the Philippine Cultural foods.

2. Develop a web-based module that would help students in understanding the

cultural foods in the Philippines.

3. The instructors will evaluate the content of the web-based module if it is suitable

and beneficial to use as instructional material.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 4

Significance of the Study

The results of this study will be of great benefit to the following;

STUDENTS. The result of this study will expand the area of knowledge about the

cultural foods in the Philippines, and to give students an idea on how they prepare their

foods. Hence, at the end of this study, students would finally know that, the Philippines

is rich with cultural foods.

TEACHERS. The teachers will benefit greatly from this study. They are the students'

instruments, assisting them in providing more knowledge on the subject matter. They

are the students' instruments, assisting them in providing more knowledge on the

subject matter.

FUTURE RESEARCHERS. This study can be used as a source of information for future

researchers and as a foundation for new research.

Scope and Delimitation of the Study

This study focused on the Development and Validation of a web-based Module

on Cultural Foods of the Philippines. The researcher discussed Filipino cuisine, the

modern and traditional foods in which this food culture originates, recipes of foods, and

the famous dishes. In particular, the researcher focused on Cultural Foods in the

Philippines. The respondents involved in the study are the instructors of Caraga State
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 5

University, Cabadbaran City, particularly faculty from the College of Industrial

Technology and Teacher Education (CITTE). Caraga State University, Cabadbaran City

is located at T. Curato Street, Cabadbaran City. This research project was conducted

during the academic year 2020-2021.

Review of Related Literature and Studies

Cited books, articles, and professional journals relevant to this study are

presented in this section. It is composed of literature and studies on the material content

of a web-based module that was included but not limited to the different topics of

cultural foods.

In a study, Mercado and Andalecio (2020) mentioned that, food was affected by

the historical and cultural development of the society and then passed down through

generations. In that sense, it contributed to the uniqueness and differences of food as it

is compared from one place to another. Food was considered to be a heritage of the

community. In the Philippines, there are culinary traditions that began to be forgotten.

Marcial and company (2017), stated that Filipino foods reflect the blending of the

country’s wide and varied cultures. It evolved over many centuries back from its

Austronesian origins to a mixed cuisine with the Malay, Indian, Arab, Chinese, Spanish,

Japanese, American, and other Asian and Latin influences adapted to indigenous

ingredients and the local palate. CNNGo (2016) published the top 10 Filipino foods

which include adobo, lechon, sisig, crispy pata, chicken inasal, taba ng talangka, pancit

palabok, bulalo, arroz caldo, and fish tinola. Due to the changing generations of lifestyle,

people tend to embrace modernized and processed foods. This may imply that the
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 6

generations of today forgot the desire to have locally grown food and even unfamiliar

with the so-called traditional food and/or indigenous food.

Food culture in the Philippines has a wide variety, from street foods to local and

authentic cuisines. As posited by Fernandez (2019), street food in the Philippines is not

only a convenience for those without time to cook, or an economic phenomenon that

flourishes during hard times. It is a lifestyle. Nineteenth century prints, paintings, and

accounts of the Spanish era by foreign travelers pay notice to the wayside vendors of

carabao’s milk, rice cakes, and fruits. Chinese vendors are shown selling and serving

noodles at roadside, or carrying their pastries and pan de sal in baskets balanced on a

shoulder pole, or on a horse. Some of this street food includes the so-called “balut”.

Balut is a popularly known Filipino delicacy made from incubated duck eggs. It is the

main product of the duck industry in the Philippines (Alejandrea et al., 2019).

Based on The Filipino Americans by Posadas (1999), like Philippine history,

Filipino cuisine reflects the blending over time of Malay, Islamic, Chinese, Spanish and

American influences. Owing to colonial ties that flourished for more than two hundred

years under Spanish rule, elements deriving from Mexico have also been detected. The

Spanish connection may have further influenced Filipino cooking by bringing Mexican

influences to the Philippines.

The Filipino dietary pattern: rice as the staple; steamed white and plain, providing

a background to the flavors of fish, meat and vegetables. It is, nutritionists judge, one of

the healthiest eating patterns in the world. Because the island geography makes food

readily accessible to hunters, fishermen, food gatherers and farmers, indigenous dishes

are simply prepared: grilled (inihaw), steamed (pinasingawan) or boiled (nilaga). Some
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 7

dishes even require no cooking at all, as with kinilaw, fish briefly marinated in vinegar or

lime juice to “cook” it, while retaining freshness and translucence (Alejandro, 2005).

Since food is one of the liveliest areas of popular cultural exchange, it has of

course been subject to foreign influences and change. Chinese traders, the Spanish

colonizers and proselytizers, and in the 20th century, the United States all left their mark

on the local cuisine. The signature ingredients of Southeast Asia are present here too,

in the form of chilies, lemongrass and the pungent fish sauce called patis. Recent times

have seen foods from other more distant lands sometimes occupying a small corner of

the Filipino table. The Chinese who came to trade sometimes stayed on.

Based on; In this land of more than 7000 islands, regional diversity is seen and

tasted by Corazon S. Alvina (Authentic recipes from the Philippines by Alejandro, 2005)

The northwest coast of Luzon is the Ilocos Region. Ilocanos are frugal and hardy,

relying on what can be coaxed from the dry, hot land. Pinakbet is a popular vegetable

medley identified with the Ilocanos, a combination of tomatoes, eggplant and bitter

melon, lima beans, okra, and squash all bound together with bagoong, a salty sauce

made from fermented fish or shrimp. Ilocano meat dishes are very delicious but tent to

lean toward high cholesterol: lomo, a pork liver and kidney soup: Longganisa, a fatty

ground pork sausage enjoyed for breakfast; and Bagnet, dried pork belly, deep fried

with bagoong.

In terms of online learning, according to Weston and Barker (2011), web-based

modules are a new form of curricula made possible by the internet. More complicated

than course websites, modules can be used as homework for face-to-face classes, as
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 8

the building blocks of distance education courses, and as stand-alone instructional

units. Web based materials incorporate the latest in Web-based design with interactive

exercises, video, audio and communication features and often meet high standards of

instructional and graphic Web design.

Digital Marketing Institute states that online learning has been changing the face

of the education system for quite some time. Today, it is an integral aspect, and a

popular tool, in the broader landscape of higher education. The flexible and interactive

nature of online learning makes it highly effective in career advancement, increasing the

employability of many students and making faculty members better prepared to work in

the digital age. Some may argue it is better than classroom-based learning.

Based on Journal of Food Science Education, (2020), by Datta and company,

importance of online learning has become more critical with the advent of a global

pandemic. Effective online learning requires design characteristics that support learning

that crosses traditional disciplinary boundaries. The example of educational delivery of

food safety encompasses multiple disciplines to prepare students for real-world

situations, practical problem-solving, and to be "future proof" as food safety becomes

more quantitative. Students' and instructors' survey responses indicated the modules'

value in real-world and practical problem-solving ability. Instructors were also motivated

to implement the modules as they saw the potential for improvement in student

understanding, how modules reinforced course learning outcomes, the quality of

support provided with modules, and their ability to replace existing course assessment

without adding work for the instructor or the students. This self-learning, module-based

approach to introduce interdisciplinary content employed has proven successful.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 9

Definition of Terms

The following terms are defined in the context of the following to avoid

misunderstanding of ideas used in this study and to provide clarification to the readers:

Balut. It is an incubated duck egg and a popular delicacy in the Philippines.

Buko. A green, unripe coconut. Their juice would be refreshingly sweet and the meat

would be very tender. Most Filipinos use buko as a dessert like "buko salad".

Fiesta. A common celebration to the Filipinos with processions, dance and delicious

food.

Filipino cuisine. It is defined as a style of cooking. It's a Filipino way of eating like salo-

salo or through food sharing.

Filipino. The people who live in the Philippines are called "Filipino". They are known as

hospitable and cook delicious food.

Food culture. It refers to what people eat, how food is prepared, when and how food is

eaten. For Filipinos, food is the center of many celebrations.

Gregarious. This refers to the fact that people who live in the Philippines are friendly.

Philippines. Archipelago in the southwestern pacific including some 7000 Islands. This

country is known for having an abundance of delicious foods.

Recipe. This refers to a set of instructions for cooking. In the Philippines there are

many recipes that are being cultured.

Traditional food. It refers to the food that is passed on through generations or which

have been consumed for many generations. It is rich in nutrients and has a long history

and has been consumed for thousands of years.

Web-based module. Online learning material.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 10

CHAPTER 2

RESEARCH METHODOLOGY

Project Design

The researchers used the developmental research design which is defined as the

systematic study of designing, developing and evaluating instructional programs,

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 11

processes, and products that must meet criteria of internal consistency and

effectiveness. This study aimed to develop and validate a web-based module on

Philippine cultural foods.

Locale of the Study

This research was conducted at Caraga State University - Cabadbaran City

located at T. Curato Street, Cabadbaran City during the A.Y 2020-2021, particularly in

the College of Industrial Technology and Teacher Education (CITTE) and College of

Tourism and Hospitality Management (CTHM).

Respondents of the Study

The respondents of this study were the Food Technology experts of Caraga

State University Cabadbaran City.

Sampling Procedure

The study used a purposive sampling procedure utilizing the total population of

the respondents since it is only a small group.

Research Instruments

The researchers used an IMEC (Instructional Material Evaluation Checklist) and

Product Quality (ISO/IEC 25010) Assessment in the conduct of the study and was

validated by the critique persons. The evaluation sheet consists of questions that are

essential in evaluating the web-based module and was answered by the respondents.
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 12

The respondents also wrote their suggestions and comments in the evaluation

sheet given by the researchers. The evaluation sheet helped the researchers to

evaluate the effectiveness of the web-based module to the students and instructors.

Project Development

The researchers used the ADDIE process in the project development; the

systematic procedure which is to Analyze, Design, Develop, exclude Implementation

and Evaluate the web-based module.

Figure 2 ADDIE Model

Cultural Food in the Philippines is often neglected and disregarded because of

the influences from other countries. That is why the researchers decided to create a

web-based module that consists of topics regarding the cultural food of the Philippines

including a discussion of its origin, ingredients, and methods of preparation.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 13

To carry out this project, the researchers made an outline of the topics to be

included in the website. We used Google Site to create a website that includes features

that showed videos and photos, and recipes of a certain cultural food.

Google site allows you to develop easy to maintain highly available corporate

sites. This site can build features that can make it easy and intuitive to design your site

the way you want. Google Site can build an intranet for communication purposes.

Google site is where you get to choose who can and can’t access your site.

Analysis-Determination of Review Material Content

This stage is to analyze the need for development of an online module and

analyze the feasibility and development requirements.

 Food Experts and Students will be identified as the target audience.

 The purpose of this web-based module is to give information about the Cultural

Foods in the Philippines.

 Information about the topics were included such as summarized history,

foodways, recipes, and instructional videos.

Design Phase

Upon identifying and gathering the topic and content to be included in the

research project, the researchers used Google Site for the creation of an online module.

 In the homepage, it consists of the title, overview and topics for the web-based

module.

 The web-based module is designed for easy navigation.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 14

Development Phase

In the development stage, the conceptual framework was realized to be a ready-

to-implement product using Google Site.

Validation Phase

The developed web-based module was evaluated by the Food Technology

experts, who are the respondents of the study to validate its effectiveness.

Data Gathering

In gathering the data, the researcher followed the steps:

Step 1: The researcher wrote a letter of request to allow them to administer the

evaluation sheet to the respondents to the CITTE Dean.

Step 2: The researcher gathered all the information that is needed in the study.

Step 3: The researcher distributed the evaluation sheet through google form via

messenger.

Step 4: The researcher submitted their study to the statistician for analysis and

interpretation of the data.

Treatment of Data

The responses that were made by the instructors will be considered for the

revision of the developed web-based module. As soon as the researchers gathered the

data, they were compiled, sorted, organized and tabulated. To determine the validity of
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 15

the developed assessment tool, the statistical treatment was utilized using Cronbach’s

Alpha interval validity rule of thumb.

Formula:

Where 4 is the highest possible number of ratings

CHAPTER 3

RESULTS AND DISCUSSIONS

This chapter shows the result, and discussions of the data analyzed that we

obtained from the respondents of the study titled Development and Validation of a web-

based module on Cultural Foods of the Philippines.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 16

To validate the result, the researcher will get the percentage of the average

responses per criteria and use the Cronbach’s Alpha interval validity rule of thumb.

Then refers to the table below if it passes the validity.

Cronbach’s alpha interval Validity

  0.9 Excellent
0.8   < 0.9 Good
0.7   < 0.8 Acceptable
0.6   < 0.7 Questionable
0.5   < 0.6 Poor
 < 0.5 Unacceptable
Table 1. Cronbach Alpha

A. Instructional Materials Evaluation

i. Content
The table shows the result in the Content criteria of Instructional Materials
Evaluation.

Figure 3. Content Parameter

4 3 2 1 Weighted Average
1 9 5 0 0 3.64
2 9 5 0 0 3.64
3 8 5 1 0 3.5
4 9 5 0 0 3.64
5 13 1 0 0 3.93
6 10 4 0 0 3.71
Mean 3.68
Table 2. Content
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 17

It is shown above that the weighted mean of the content is 3.68, computing for α ,

we have α =0.92 and referring to the table of Cronbach’s alpha of validity means that

the content of the web-based module is good. The content of the web-based module is

up to date, relevant, complete, accurate and aligned with the course requirements; the

level of difficulty of content is appropriate for the target end-user in terms of age,

abilities and time/period for teaching. It is free of gender, social and cultural bias and

ideas are expressed in unifying themes. The content of the web-based module involved

connections to other disciplines and to real-life situations or socio-cultural environment

of students to promote deeper meaning of concepts.

ii. Organization & Structure

Figure 4. Organization & Structure Parameter

4 3 2 1 Weighted Average
1 11 2 1 0 3.71
2 9 4 1 0 3.57
3 7 5 2 0 3.36
4 7 6 1 0 3.43
5 10 3 1 0 3.64
6 9 5 0 0 3.64
Mean 3.56
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 18

Table 3. Organization & Structure

It is shown above that the weighted mean of the organization and structure is

3.56, computing for α , we have α =0.875 and referring to the table of Cronbach’s alpha

of validity means that the organization and structure of the web-based module is

excellent. This shows that the material is easy for students to use and understand; the

instructions/directions of the web-based module are clear and concise; lesson

objectives/outcomes are clear and appropriate; the layout, narrative and visuals of the

web-based module is interesting and appealing. The components of the developed

web-based module are logically organized, unified, consistent and the instructional

material will provide opportunities for students to use ICT.

iii. Support to Learning

Figure 5. Support to Learning Parameter

4 3 2 1 Weighted Average
1 10 3 1 0 3.64
2 5 8 1 0 3.29
3 9 4 1 0 3.57
4 9 4 1 0 3.57
Mean 3.52
Table 4. Support to Learning
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 19

It is shown above that the weighted mean of the support to learning is 3.52,

computing for α , we have α =0.88 and referring to the table of Cronbach’s alpha of

validity means that the support to learning of the web-based module is excellent. This

implied that the web-based module promotes collaborative learning and involves varied

teaching strategies. The material supports self-directed learning and free from any form

of plagiarism.

iv. Over-all Analysis

Weighted Average
Content 3.68
Organization & Structure 3.56
Support to Learning 3.52
Mean 3.59
Table 5. Over-all Analysis (IMEC)
It is shown above that the weighted mean for the Instructional Materials

Evaluation is 3.59, computing for α , we have α =0.90 and referring to the table of

Cronbach’s alpha of validity means that the Instructional Materials Evaluation of the

web-based module is excellent. The over-all results for the IMEC indicates that the

content, organization and structure, and support to learning parameters of the

developed web-based module appeared to be positive aspects of the module.

B. Product Quality Assessment

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 20

i. Functional Suitability

Figure 6. Functional Suitability Parameter

4 3 2 1 Weighted Average
1 8 5 1 0 3.50
2 10 4 0 0 3.70
3 10 3 1 0 3.60
Mean 3.60
Table 6. Functional Suitability

It is shown above that the weighted mean for the Functional Suitability is 3.60,

computing for α, we have α=0.90 and referring to the table of Cronbach’s alpha of

validity means that the functional suitability of the web-based module is excellent. This

convey that the web-based module covers and facilitate all accomplishments of

specified tasks and user objectives and provides the correct results with the needed

degree of precision.
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 21

ii. Performance Efficiency

Figure 7. Performance Efficiency Parameter

4 3 2 1 Weighted Average
1 5 9 0 0 3.40
2 7 7 0 0 3.50
3 6 8 0 0 3.40
Mean 3.40
Table 7. Performance Efficiency

It is shown above that the weighted mean for the Performance Efficiency is 3.40,

computing for α, we have α=0.85 and referring to the table of Cronbach’s alpha of

validity means that the performance efficiency of the web-based module is good. This

implied that the response, processing time and throughout rates of the web-based

modules when performing its functions, meet requirements. The web-based module

also performs its functions in terms in utilizing the amounts and types of resources used

and reach the maximum limits of a system parameter.

iii. Compatibility
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 22

Figure 8. Compatibility Parameter

4 3 2 1 Weighted Average
1 8 6 0 0 3.60
2 9 5 0 0 3.60
Mean 3.60
Table 8. Compatibility

It is shown above that the weighted mean for the Compatibility is 3.60, computing

for α, we have α=0.90 and referring to the table of Cronbach’s alpha of validity means

that the compatibility of the web-based module is excellent. This means that the web-

based module performs its required functions efficiently while sharing a common

environment and resources with other products, without detrimental impact on any other

product and exchanges information and use the information that has been exchanged.

iv. Usability

Figure 9. Usability Parameter

4 3 2 1 Weighted Average
1 11 3 0 0 3.8
2 9 5 0 0 3.6
3 9 5 0 0 3.6
4 8 6 0 0 3.6
5 9 5 0 0 3.6
Mean 3.7
Table 9. Usability

It is shown above that the weighted mean for the Usability is 3.70, computing for

α, we have α=0.925 and referring to the table of Cronbach’s alpha of validity means that
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 23

the usability of the web-based module is excellent. This implies that the web-based

module can make the user recognize whether the instructional material is appropriate

for their needs and can be used to achieve specified goals of learning to use the

instructional material with effectiveness, efficiency, freedom from risk and satisfaction in

a specified context of use. The web-based module has attributes that make it easy to

operate and control’ user interface that enables pleasing and satisfying interaction for

the user and can be use by people with the widest range of characteristics and

capabilities to achieve a specified goal.

v. Reliability

4 3 2 1 Weighted Average
1 7 7 0 0 3.50
2 9 5 0 0 3.60
3 7 7 0 0 3.50
Mean 3.50
Figure 10. Reliability Parameter
Table 10. Reliability

It is shown above that the weighted mean for the Reliability is 3.50, computing for

α, we have α=0.875 and referring to the table of Cronbach’s alpha of validity means that

the reliability of the web-based module is good. This convey that the web-based module
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 24

meets needs for reliability under normal operation, accessible and operational when

required for use. The system can recover the data directly affected and re-establish the

desired state in the event of an interruption or a failure.

vi. Security

Figure 11. Security Parameter

4 3 2 1 Weighted Average
1 8 6 0 0 3.60
2 9 5 0 0 3.60
3 9 5 0 0 3.60
4 9 5 0 0 3.60
Mean 3.60
Table 11. Security

It is shown above that the weighted mean for the Security is 3.60, computing for

α, we have α=0.90 and referring to the table of Cronbach’s alpha of validity means that

the security of the web-based module is excellent. This convey that the system can

prevent unauthorized access to, or modification of, computer programs or data; actions

or events can be proven to have taken place so that the events or actions cannot be
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 25

repudiated later. The actions of an entity can be traced uniquely to the entity and the

identity of a subject or resource can be proved to be the one claimed.

vii. Maintainability

4 3 2 1 Weighted Average
1 9 5 0 0 3.6
2 8 6 0 0 3.6
3 9 5 0 0 3.6
Mean 3.6

Figure 12. Maintainability Parameter

Table 12. Maintainability

It is shown above that the weighted mean for the Maintainability is 3.60,

computing for α, we have α=0.90 and referring to the table of Cronbach’s alpha of

validity means that the maintainability of the web-based module is excellent. The web-

based module system is composed of discrete components that one component has

minimal impact on other components and it is possible to assess the impact on the

system of an intended change and to identify parts to be modified. The system can be

effectively and efficiently modified without introducing defects or degrading existing

product quality.

viii. Portability
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 26

4 3 2 1 Weighted Average
1 10 4 0 0 3.70
2 9 5 0 0 3.60
Mean 3.70
Figure 13. Portability Parameter

Table 13. Portability

It is shown above that the weighted mean for the Portability is 3.70, computing

for α, we have α=0.925 and referring to the table of Cronbach’s alpha of validity means

that the portability of the web-based module is excellent. The web-based module can

effectively and efficiently be adapted for different or evolving hardware, software or

other operational or usage environments and can replace another specified software

product for the same purpose in the same environment.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 27

iv. Over-all Analysis

Weighted Average
Functional Suitability 3.60
Performance Efficiency 3.40
Compatibility 3.60
Usability 3.70
Reliability 3.50
Security 3.60
Maintainability 3.60
Portability 3.70
Mean 3.60
Recommendations Treatment
1. More examples of food should be 1. Other examples of food or
presented. recipes are added.
2. More specific food to every region. 2. Added specified recipes to
each region.
3. Make your IM instructions simpler 3. The IM is changed into more
user friendly.
Comments/Suggestions
1. Kindly specify your objectives 1. The objectives are added into
the IM.
2. You still have room for improvement 2. The researchers enhanced the
IM for better utilization.
3. Need to have further research about 3. The researchers added more
the cultural foods only few can see. common recipes in order for
the IM to be more relatable.
Table 14. Over-all Analysis (Product Quality Assessment)

It is shown above that the weighted mean for the Product Quality

Assessment is 3.60, computing for α, we have α=0.90 and referring to the table of

Cronbach’s alpha of validity means that the product quality assessment of the web-

based module is excellent. The over-all results indicated that the functional suitability,

performance efficiency, compatibility, usability, reliability, security, maintainability, and

portability of the developed web-based module appeared to be the positive aspects of

the instructional material.

Table 15. Recommendation/Comments & Suggestion

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 28

CHAPTER 4

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

Summary of findings

Based on the results gathered, the following findings are hereby presented:

To validate the result, the researcher will get the percentage of the average responses

per criteria and use the Cronbach’s Alpha interval validity rule of thumb.

A.1. Instructional Material Evaluation Checklist (IMEC)

Referring to the table of Cronbach's alpha of validity; the Content of the material is good

with α=0.92; the Organization & Structure of the material is excellent with α=0.875; the

Support to Learning of the material is excellent with α=0.88. Thus, in over-all analysis;

the Instructional Materials Evaluation is excellent with α=0.90 validity.

A.2. Product Quality Assessment (ISO/IEC 25010)

Referring to the table of the Cronbach’s alpha of validity; the Functional

Suitability of the material is excellent with α=0.9; the Performance Efficiency of the

material is good with α=0.85; the Compatibility of the material is excellent with α=0.9;

the Usability of the material is excellent with α=0.925 ; the Reliability of the material is

good with α=0.875; the Security of the material is excellent with α=0.9; the

Maintainability of the material is excellent with α=0.9; the Portability of the material is

excellent with α=0.925. Thus, in over-all analysis, the Product Quality Assessment is

excellent with α=0.90 validity.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 29

Conclusions

Based on the findings and results using the Cronbach’s Alpha, the researchers drawn

the following conclusion:

A. In Instructional Material Evaluation Checklist (IMEC); majority of the

respondents rated the content as good while most of the respondents rated the

organization and structure as excellent, and some of the respondents rated the support

for learning as excellent. To sum up, 89.75% of the food experts rated the Instructional

Material as excellent.

B. In Product Quality Assessment, 90% of the respondents rated the functional

suitability as excellent. 85% of the respondents rated the performance efficiency as

excellent. 90% of the respondents rated the compatibility as excellent. 92.5% of the

respondents rated the usability as excellent. 87.5% of the respondents rated the

reliability as excellent. 90% of the respondents rated the security as excellent. 90% of

the respondents rated the maintainability as excellent. 92.5% of the respondents rated

the portability as excellent. Majority of the food experts rated the Product Quality

Assessment as excellent.

The researcher adapted the developmental research design in order to attain the

learning objectives of the study which is to:

1. Design a new way to study the Philippine Cultural foods.

2. Develop a web-based module that would help students in understanding the

cultural foods in the Philippines.

3. Evaluate instructors if the content of the web-based module is suitable and

beneficial to use as instructional material.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 30

The ADDIE model is discussed with a generic process that is used by the

researcher that the lesson is anchored in the four (4) phases; the Analysis, Design,

Development and Evaluation represent a dynamic, flexible guideline for building

effective training and performance support tools.

Based on the evaluation of our web-based module and approval of the experts,

the researcher concludes that, Development and Validation of a Web-based module on

Cultural Foods in the Philippines is Excellent with respect to the content, organization,

and structure, and support to learning it would be more effective when using the real

object in an actual classroom setting.

Recommendations

After conducting an evaluation through Google forms evaluated by selected food

experts. Based on the result of the study, the following are recommended:

 A web-based module is a supplemental learning material that can be applied for

learning and teaching.

 This web-based module assists the students or teachers to learn independently

without tied to time and place.

 Future researchers must conduct future research to test the effectiveness of this

study using a lot of respondents to evaluate.

 CARAGA STATE UNIVERSITY – CABADBARAN CITY 31

REFERENCES

Alejandro, R. G., & Tettoni, L. I. (2012). Authentic Recipes from the Philippines (Authentic

Recipes Series) (Hardcover with Jacket ed.). Periplus Editions.

CARAGA STATE UNIVERSITY – CABADBARAN CITY 32

APPENDICES
CARAGA STATE UNIVERSITY – CABADBARAN CITY 33
CARAGA STATE UNIVERSITY – CABADBARAN CITY 34
CARAGA STATE UNIVERSITY – CABADBARAN CITY 35
CARAGA STATE UNIVERSITY – CABADBARAN CITY 36
CARAGA STATE UNIVERSITY – CABADBARAN CITY 37
CARAGA STATE UNIVERSITY – CABADBARAN CITY 38
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 39

CURRICULUM VITAE

PERSONAL INFORMATION

NAME: Maria Claris E. Dela Victoria

SEX: Female
CIVIL STATUS: Single
CITIZENSHIP: Filipino
AGE: 29
HOME ADDRESS: P-4 Tolosa, Cabadbaran City
DATE OF BIRTH: February 27, 1993
PLACE OF BIRTH: P-4 Tolosa, Cabadbaran City
RELIGION: Roman Catholic
NAME OF FATHER: Alberto V. Dela Victoria
NAME OF MOTHER: Helen E. Dela Victoria

EDUCATIONAL BACKGROUND
ELEMENTARY: Tolosa Elementary School
JUNIOR HIGH: Candelaria Institute
TERTIARY: Caraga State University Cabadbaran City
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 40

PERSONAL INFORMATION

NAME: Snokey B. Gementiza

SEX: Female
CIVIL STATUS: Single
CITIZENSHIP: Filipino
AGE: 23
HOME ADDRESS: P-15 Minalum Los Angeles, Butuan City
DATE OF BIRTH: April 13, 1999
PLACE OF BIRTH: Butuan Medical Center
RELIGION: Roman Catholic
NAME OF FATHER: Vicente M. Gementiza
NAME OF MOTHER: Lydia B. Gementiza

EDUCATIONAL BACKGROUND
ELEMENTARY: Los Angeles Elementary School
JUNIOR HIGH: Agay National High School
SENIOR HIGH: Agay National High School
TERTIARY: Caraga State University Cabadbaran City
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 41

PERSONAL INFORMATION

NAME: Kimberly S. Paldo

SEX: Female
CIVIL STATUS: Single
CITIZENSHIP: Filipino
AGE: 21
HOME ADDRESS: P-1B Caloc-an, Magallanes, Agusan del Norte
DATE OF BIRTH: June 17, 2000
PLACE OF BIRTH: Magallanes, Agusan del Norte
RELIGION: Roman Catholic
NAME OF FATHER: Bernardo A. Paldo
NAME OF MOTHER: Riza S. Paldo

EDUCATIONAL BACKGROUND
ELEMENTARY: Buhang Elementary School
JUNIOR HIGH: Magallanes National High School
SENIOR HIGH: Magallanes National High School
TERTIARY: Caraga State University Cabadbaran City
 CARAGA STATE UNIVERSITY – CABADBARAN CITY 42

PERSONAL INFORMATION

NAME: Yzza Claire P. Rosal

SEX: Female
CIVIL STATUS: Single
CITIZENSHIP: Filipino
AGE: 22
HOME ADDRESS: P-5 Sto. Niño, Butuan City
DATE OF BIRTH: October 07, 1999
PLACE OF BIRTH: P-6 Sidlakan, Butuan City
RELIGION: Pentecostal
NAME OF FATHER: Alejandro M. Rosal
NAME OF MOTHER: Salome P. Rosal

EDUCATIONAL BACKGROUND
ELEMENTARY: Sidlakan Elementary School
JUNIOR HIGH: Agay National High School
SENIOR HIGH: Agay National High School
TERTIARY: Caraga State University Cabadbaran City