Date of Completion

2022

Document Type

Research Project

Degree Name

Grade 12

Keywords

coffee consumption, stress levels, productivity levels, online classes, students

Abstract

Coffee, as a caffeinated beverage, has been an integral part in student’s life due to its contribution in academic lifestyle and performance. The study highlights the influence of coffee consumption on DLSMHSI-SHS stress and productivity levels amid the implementation of online classes due to the Coronavirus disease (COVID-19) pandemic. This research aims to provide a significant understanding of the average frequency on coffee consumption, the stress and productivity levels of students after coffee consumption, and the role of coffee consumption as a moderator to the variables. The study is non-experimental, with the link among the variables assessed using a descriptive correlational approach. It utilizes purposive nonprobability sampling, through Slovin’s formula, which resulted in 277 respondents from all levels of DLSMHSI-SHS. The four-part modified questionnaire consisting of 46 questions was disseminated and statistically analyzed using the Pearson Product-Moment Correlation Coefficient. The study found that the majority of DLSMHSI-SHS students report moderate to high stress levels, suggesting a possible reason for their chosen coping mechanisms. With this, a significant weak correlation was found between the frequency of coffee consumption and the stress levels of the student respondents. However, the frequency of coffee consumption and productivity levels did not show any significant relationship, nor with stress levels and productivity levels. Thus, the inability to conduct a regression analysis among all the variables due to lack of significant relationship found reveals that coffee, as a moderator, does not affect students' stress or productivity levels. These findings suggest acceptance of all the null hypotheses having no significant relationships found in any of the variables, except for the relationship between the frequency of coffee consumption and stress levels in the lives of the students.

First Advisor

Myra Michelle M. Mojica

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