Hungry, Hurried, and at the Store: Exploring On-the-Go Meal Choices

Roda Liza A. Hisoler, Jayson B. Rombaoa and Monsour A. Pelmin
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Roda Liza A. Hisoler: Mindanao State University, General Santos City
Jayson B. Rombaoa: Mindanao State University, General Santos City
Monsour A. Pelmin: Mindanao State University, General Santos City

International Journal of Research and Innovation in Social Science, 2025, vol. 9, issue 5, 1379-1392

Abstract: This study sought to assess the on-the-go meals of Seven-Eleven stores in General Santos City. The primary objective of this study was to examine the factors that influence on-the-go meal choices among students, working professionals, and busy consumers.This study used a mixed-methods research design, combining both quantitative and qualitative approaches. The quantitative part explored the On-the-Go Meal Choices of Seven-Eleven among selected students, working professionals, and busy consumers. Additionally, the qualitative approach was used to the using a structured survey, while the qualitative part gathered deeper insights through guided interviews. Together, these methods provided a fuller understanding of the factors influencing hurried, on-the-go meal decisions among students, working professionals, and busy consumers. Participants students, working professionals, and busy consumers were selected using simple random sampling. An adopted survey questionnaire was utilized to gather data from the respondents. The results indicate that all nine factors assessed were perceived as moderately important in influencing food choices among the respondents. These findings underscore the multifaceted nature of food choice, where sensory gratification and emotional satisfaction often take precedence over health and ethical considerations, highlighting the need for more integrated and accessible health promotion strategies. Further, the qualitative findings highlight that on-the-go food choices are shaped by time pressure, emotional states, and environmental cues, with health often taking a backseat to convenience and sensory appeal. While respondents acknowledge the importance of better choices, rushed decisions and mood-driven behaviors tend to dominate. These patterns suggest the need for strategies that integrate emotional regulation, improved food environments, and time-efficient health education to support better eating habits in fast-paced contexts.

Date: 2025
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