Food Choices among Generation Z Industrial Technology Students: Perceptions, Awareness, and Preferences for Fast Food and Homemade Foods

Abstract

This study aimed to examine the food choices of Generation Z Industrial Technology students, particularly their perceptions, nutritional health awareness, and preferences regarding fast food and home-prepared meals. A descriptive-quantitative research design was employed. The study was conducted among higher education institutions in Northern Philippines during the first semester of Academic Year 2025–2026, from August to December 2025. The study involved 185 Generation Z Industrial Technology students selected through convenience sampling. Data were collected using a researcher-made 35-item questionnaire measured on a four-point Likert scale. The instrument underwent expert content review and pilot testing with 25 students with similar characteristics. Data were analysed using frequencies, percentages, and mean scores. Respondents reported high perceptions of palatability (M = 2.93) and convenience (M = 2.84), while perceptions of the health benefits of home-prepared meals were very high (M = 3.49). Price and availability were highly influential in food choices (M = 2.93), with fast food perceived as readily available (M = 3.08) and home-prepared meals requiring greater cost and preparation effort (M = 3.15). Factors influencing fast-food preference were also high (M = 2.84), particularly busy schedules (M = 3.05) and peer influence (M = 2.98). Nutritional health awareness was very high (M = 3.41). Despite this awareness, respondents agreed that they still consumed fast food despite knowing its potential health risks (M = 3.01). Health concerns encouraged preference for home-prepared meals (M = 3.40). Generation Z Industrial Technology students demonstrated strong nutritional awareness and generally recognised home-prepared meals as healthier and more naturally satisfying. Nevertheless, food choices were also shaped by convenience, accessibility, time constraints, price, preparation demands, social influences, and taste. The findings suggest that improving students’ food choices requires not only strengthening nutritional awareness but also promoting food environments where healthier options are convenient, affordable, accessible, and appealing.