Communities in DSpace
Select a community to browse its collections.
- Publications by researchers, faculty members, staff, and students of DMMMSU.
- A "lakasa" (storage) for the information materials related to La Union, Ilokano, and Iloko.
Recent Submissions
Non-intellective variables influencing the learning behavior of gifted underachievers
(Don Mariano Marcos Memorial State University - South La Union Campus, 2011-05) Liwanag, Sheryline P.
This study focused on identifying the non-intellective factors that may influence the learning behavior of gifted underachievers using the descriptive-survey research design. The study collected data through the administration of questionnaire to 14 SPED teachers and 29 gifted underachievers in Grades 4 and 5 classes of Baguio City SPED Center and Benguet SPED Center. Data were analyzed using frequency counts, percentages, means and rank, and t-test.
The findings of the study showed that the pupils belong to the middle childhood period; there was an almost equal distribution of male and female groups. The study also found that among the non-intellective factors, the psychological factors and the “other” identified factors particularly parental pressures and personal issues have moderate influence to the learning behavior of the underachievers. There is a significant differences in the perception of the pupils and the teachers regarding the extent to which the identified teaching strategies are practiced in the classroom.
Moreover, the SPED teachers often used multi-methodology in teaching gifted underachievers, particularly cooperative learning and self- directed learning. Both groups ranked cooperative learning as most practiced and dramatization as least practiced.
Based on the findings, the schools need to enhance activities which will commensurate to the characteristics of gifted children to facilitate better learning of the students, thus, preventing students’ underachievement. The parents also need to collaborate with the schools to plan and implement activities that will help enhance the potentials of their children.
Module in Environmental Management (MME 205)
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2026) Llobrera-Diamse, Grace A.
Relating body mass index and food intake of Grade 8 students at Don Mariano Marcos Memorial State University Mid-La Union Campus Laboratory High School
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-05) Atos, Jayson S.; Dacumos, Renzon Hauen C.; Galiste, Camille U.; Marquez, Joel G.; Dulay, Jhanna Marie B.; Boado, Noem M.; Flores, Ruchelle D.; Salcedo, Lorna S.; Bentres, Andrea G.
This study investigated the relationship between Body Mass Index (BMI) and food intake among Grade 8 students. Specifically, it aimed to determine: (1) the demographic profile of students in terms of age, gender, BMI classification, and physical activity level; (2) the types and frequency of food intake based on the Daily Nutritional Guide Pyramid; and (3) the association between BMI and food consumption patterns. The researchers utilized descriptive-correlational research design and gathered data from 60 respondents using anthropometric tools and survey instruments such as Food Frequency Questionnaires and 24-Hour Dietary Recall. Results showed that the majority of students had a normal BMI and were very active. However, there was also a notable percentage of students who were underweight or overweight. Statistical analysis revealed significant correlations between BMI and consumption of specific food groups including dairy products, legumes, snacks, and processed foods. The study highlights the need for nutrition education and targeted meal planning to promote healthier food choices among adolescents. Findings serve as a basis for future school-based nutrition interventions.
Monitoring and evaluation of absenteeism in PATHFIT 101
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-05) Monis, Mary Joy C.; Nerona, Angela Mariz B.; Orfiano, Rojhan G.; Dulay, Jhanna Marie B.; Marquez, Joel G.; Salcedo, Lorna S.
This study investigates the Absenteeism of EMT students at Don Mariano Marcos Memorial State University Mid-La Union Campus. Using a descriptive quantitative approach with post-test design, data were collected from 47 students through Likert-scale using the surveys questionnaire. This study determined the following: (1) Perceived factors contributing to absenteeism of full-time students enrolled in PATHFIT 101; (2) Perceived factors contributing to absenteeism of working students enrolled in PATHFIT 101; and (3) What intervention activities could be recommended. The findings can inform policy decisions and program improvements to make PATHFIT more accessible, relevant, and appealing to students, ultimately improving the quality of physical education in the institution. For future researchers, this study serves as a foundation for further research on physical education attendance, providing data and analysis that can support broader investigations on student wellness, motivation, and academic success.
Development of taro (Colocasia esculenta) polvoron
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-05) Ogoc, Eric N.; Camacho, Angelica A.; Dumpit, Rochelle N.; Florague, Jonamy R.; Saltiban, Mayranel C.; Cantoria, Daniel C.; Andrada, Gerry D.; Gapuz, Evangelina C.; Costales, Riza Agustina A.
The study focused on the development of polvoron using taro (Colocasia esculenta) as an ingredient. It utilized an experimental design and acceptability testing involving 30 respondents. Four treatments were formulated, including a control recipe and treatments containing different proportions of taro flour. The sensory attributes evaluated were color, texture, aroma and flavor, and general acceptability. The study used the weighted arithmetic mean and analysis of variance (ANOVA) to analyze the data. The findings showed that Treatment 2 was very much liked and had the highest overall acceptability among the formulations, while no significant differences were found among and between the treatments in terms of color, texture, aroma and flavor, and general acceptability.