Teachers, as individuals outside the classroom, deals with their problems yet are still expected to display desirable dispositions during student interaction. Thus, the strategy for regulating thoughts and emotions is vital for effective teaching. This study aims to measure Filipino teachers' problem compartmentalization ability, their level of emotional intelligence, and teaching performance, mainly when they experienced personal issues. It also seeks to determine the relationship among variables. Validated researcher-made and adopted instruments were administered to the 140 teachers from different public schools in the Cebu province, Philippines. The tools were subjected to validity and reliability tests. The gathered data were analyzed using the weighted mean and Spearman rho coefficient. Findings revealed that Filipino teachers have a high ability to compartmentalize their problems. Also, they have a high level of perceiving, understanding, managing, and using their emotions. They also display positive disposition when they are in the classroom showing their good performance despite their personal issues. Statistically, Filipino teachers' emotional intelligence and their problem compartmentalization ability were positively and significantly correlated to their teaching performance. Hence these approaches may be included by the school leaders in teachers' training for the improvement of their well-being.

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Despite its being nutritious and potential uses and food, breadnut (Artocarpus camansi) remains underutilized. This study aimed to develop breadnut products for its extensive use and specifically aimed to determine the acceptability of chocolate cookies formulated from the mixtures of breadnut seed flour and all purpose flour and the shelf life of the most acceptable cookie formulation. The cookies were prepared in different ratios of all purpose flour and breadnut seed flour in percent (0:100, 25:75, 50:50, 75:25, 100:0) with 100% all purpose flour served as the control. The five formulations were evaluated by the 50 consumers as to color, odor, crispiness, flavor and general acceptability using descriptive 9-point Hedonic scale. And the most acceptable cookies were evaluated for storage quality which was done for six months to determine its shelf life. Results showed that all formulated breadnut cookies were acceptable, scoring 6.5 based on the 9-point hedonic scale. The cookie with 50% BSF was the most acceptable based on general acceptability score. There were no significant (p≤0.05) differences on the sensory properties being tested to the cookies made from BSF up to 75 %. The formulated cookies has significant amount of nutrients needed by the body. It is safe with guaranteed desirable sensory properties for six months. It is recommended for consumption and commercialization.

Forecasting plays a critical part in implementing effective tourism management strategies. However, the role of tourism forecasting is not extensively studied in the Philippines, which is a key tourism destination in Southeast Asia. To address such gap, this paper explores the dynamics of tourist demand in the Philippines through a case study. It illustrates the tourist arrival using a SARIMA model. Results show that the adopted methodology was able to capture the dynamics of the tourist demand in the Philippines. By providing lenses to the Philippine tourism case, this paper would help shed light to the gaps in the literature's current understanding of tourism in the Philippines. Moreover, these findings would be beneficial for stakeholders in shaping policies, strategies, and other tourism initiatives.

This study assessed the effects of incorporating banana pseudostem flour (BPSF) into all-purpose flour (APF) in five treatments, T0 (100% APF), T1 (15%), T2 (30%), T3 (45%) and T4 (60%) on the sensory and chemical properties based on proximate composition, mineral & microbial contents of baked brownies. This experimental study used a crossover design to gather data from 322 experts and consumers, and data were analyzed through SPSS. Findings revealed that the banana-like flavor was slightly noticeable in all treatments with BPSF. T0, T1 & T2 were dark brown while T3 & T4 were brown, all with a slightly noticeable banana-like odor and slightly fine texture except T3. The respondents rated all the brownies' sensory attributes as liked very much. Statistically, significant (P<0.05) differences existed between treatments in each of sensory attributes and based on general acceptability, T1 (15% BPSF) emerged as the most acceptable formulation. The moisture (15.9 -13.3 g/100g), protein (7.9 -5.76 g/100), and crude fat (19.8 -17.1 g/100g) contents decreased as the level of BPSF increased. The values of carbohydrates (55.1 -60.8 g/100g), crude ash (1.65 -3.02 g/100g), and total dietary fiber (3.92 -7.17 g/100g) increased as the amount of BPSF flour increased. A similar trend was shown for the mineral contents: magnesium, calcium and sodium except for potassium, as BPSF content increased, values of such minerals increased as well. The formulated brownies were safe for consumption as all microbial parameters conformed to the standard limits. Hence, BPSF is a potential ingredient for producing nutritious pastry products.