The Problem

This study aims to enhance the positive effects of substituting the margarine and oil and to

identify the negative effects of the food cooked by cookery students at Sta. Rosa National High

School - Senior High School.

Statement of the Problem

Specifically, this study seeks answers to the following inquires.

1. What are the common foods cooked by cookery students which substituted by margarine and

oil?

2. What are the effects of the following foods which substituted by margarine and oil?

2.1. Positive effects, and ;

22. Negative effects?

3. Based from the findings, what recommendations shall be proposed?

Significance of the Study

SRHNS SHS Students. This study will help the students to know tha advantage and disadvantage

in using margarine and oil, especially will help the most on cookery strand, they can improve the

nutritious skills to build a nutritious dish.

SHS Cookery Strand. This study will contribute significantly to them, in preparing and

substituting margarine and oil regards to its quality and nutrients content and also they will

educate that substituting is important, because its all about to build a longer benefits to food

and health.

Costumers. It will help the people to know what ingredients and most advisable that can

benefit or improve one's food or individual's health in substituting the margarine and oil.

Teachers. The result of this study can serve them as a reminder to continually monitor and

manage the prevelence of substituting oil and margarine in the school and to pursue complete

adherance from every cookery student in Sta. Rosa National High School - Senior High School

students.