Squash Graham

An Investigatory Project
Presented To the High School Department
Of The School Of The Roosevelt College
Rodriguez

In Partial Fulfillment Of
The Requirements
In High School Science Today

Submitted by:
IV-Quezon
Group # 1

Members:

Ashley Perez
Clarence Glen R. Lozada
Daniella Erika Ramos
Gurwinder Sekhon
Jailet Sison
Jazzril Villena
Michael Reyes
Reinan Paul Sibal

Submitted to:
Mrs. Rosana Alarilla

March 2013
 Chapter I
The Problem and its Background

Background of the Study

A squash is a vegetable protected by a rind. This

vegetable belongs to one of the four species of the Cupcurbita
family. In the United States a Squash is typically categorized
as summer or winter squashes.

Both summer and winter squash are full of nutrients;

containing trace amounts of B vitamins and healthy doses of
iron, calcium, magnesium and potassium, while its rinds contain
beta-carotene. Squash is a staple food for many weight-loss
regimen because of its potential health benefits.

The mentioned product will be beneficial to both

parties: to its maker and consumer. Children are the researchers
target consumer, especially those who believe vegetables to be
unappealing. And flavored have been one of the school age
children preferred desserts. That is why this study has been
proposed as an alternative ingredient to graham. Aside from its
appeal to children.
 Statement of the Problem

This study aims to create a product called Squash Graham

to be assessed by selected seventh grade students of Roosevelt
College Rodriguez School year 2012-2013. It seeks answer to the
ff. questions:
1. How the Squash Graham described in terms of the following:

1.1 Taste?
1.2 Appearance and texture?
1.3 The product’s appeal to the children?
2. What are the health benefits of squash graham?

3. Is the squash graham a food preference by the selected

seventh grade students of Roosevelt College Rodriguez School
year 2012-2013?

Hypothesis

The Squash Graham is preference by the selected seventh

grade students Of Roosevelt College Rodriguez School year 2012-
2013 for its taste, appearance and health benefits.
 Significance of the Study

This study will be beneficial to the following:

Students

-This study will be beneficial to the students due to

the main product’s content of vitamins and nutrients. With the
product’s content of Vitamin B, C, E, this can aid with their
daily school activities. And it can boost a student’s memory.

Future Researchers

-This can be a reliable source as a reference for a

similar study.

Scope and Delimitation

This study covers the health benefits of the squash Graham. The
steps in making the product, and the taste of respondents. The
researchers use the inner portion of the Squash, its flesh. As
an ingredient for the Squash Graham. The outer surface of the
vegetable and its seeds are disregarded. The researchers
selected a number of Grade 7 Students of Roosevelt College
Rodriguez as Respondents in the Study.
 Definition of Terms

Calcium- to maintain strong bones and carry out important

functions it supports their structure and hardness.

Iron- vital to the health of the human body found in every human
cell, primarily linked with protein to form oxygen-carrying
molecule hemoglobin.

Magnesium- transmits nerve impulses, causes the contraction of

muscles and is to healthy development of teeth and bones.

Potassium- important mineral for the proper function of all

cells, tissues, and organs in the human body.
 Chapter II
Review of Related Studies and Literature

Related Studies

James hackney (2006) states that Squashes are gourds,

fleshy vegetables family, which also includes melons and
cucumbers. Commonly divided into one of two main groups, summer
Squashes and winter Squashes. Once considered markets throughout
much of the year. A more accurate distinction between the two is
that summer Squashes, with their soft shells and tender, light-
colored flesh, are picked while immature; winter Squashes, with
their hard shells and darker, tougher flesh and seeds, are not
harvested until maturity.
Squash is a notably American food. It sustained Native Americans
for some 5,000 years and then helped nourish the early European
settlers. New England Colonists adapted the word squash from
several Native American names for the vegetable, all of which
meant ”something eaten raw”. Two former presidents, George
Washington and Thomas Jefferson, were enthusiastic squash
growers.

Michael Harris (2009) states that the Graham Cracker was

invented in 1829 in Bound Brook, New Jersey, by Presbyterian
minister Sylvester Graham. The Original graham cracker was made
with graham flavor, a combination of finely-ground unbleached-
wheat flour with the wheat bran and germ coarsely-ground and
added back in providing nutrition and flavor. While graham
crackers started out as a mild food, unsweetened or mildly
sweetened, They are more commonly known as a sugar and/or honey
sweetened baked good that approaches a cookie (or the British
English term biscuit).
 Related Literature

Simoun Martinez (2005) States that Squashes are native

to the Americas and Columbus supposedly carried seed back to
Europe, but if all squash is native to the Americas, they spread
quickly in some cultures, because some of the oldest surviving
cookbooks have recipes for winter squash/pumpkin type
vegetables. There must have been varieties native to parts of
Europe as well as the Americas. Pliny, Galen (ca. 131-200),
Dioscorides (ca. 40-90 AD), and others describe vegetables
thought to be winter squashes well before Columbus. The squash
plant is indigenous to America and was cultivated to a large
extent by the Iroquois and other eastern stocks. The word
‘squash’ is derived from the Algonquin ‘akuta squash’ or
‘isquoter squash (Colonial spelling). Roger Williams writing on
the agriculture of the New England Indians says: ‘Askuta
squash, their vine apples, which the English from them call
squahes, are about the bigness of apples of several colours, a
sweet light wholesome refreshing’ Squash may be the catalytic
plant that graduated ancient peoples from hunter / gatherer to
grower. Remnants of Curcurbita seed found in caves in Ecuador
prove to be 12,000 years old. This predates the previously known
dawn of agriculture by hundreds of years and the advent of
cultivated corn by 2,000.But why squash? They say the large
fruits of wild squash were easy to find. They offered flesh,
nutritious seed, edible flowers and even containers. The first
ceramic pots were formed to resemble commonly used vessels made
from a hard-shell squash known as gourd. Native American farmers
also harvested squash flowers. Each squash plant bears long
vines that produce many male and female flowers. After enough
young fruit is developing, they pinched off new flowers to
eliminate further fruit production. This ensured that each
pumpkin or squash reached its maximum size. This practice also
provided a plentiful supply of freshly cut flowers throughout
the growing season. Buffalo Bird Woman's Garden is perhaps the
most important book ever written on the details of Native
American gardening on the Missouri River flood plain. In it we
learn that the Hidatsa and their neighbors also harvested the
flowers on a daily basis. The flowers would be boiled , often
with corn and other wild seed.But the farming tribes also
preserved the blossoms for later use. Bird Woman would lay them
out carefully onto "deer hair" grass to create a large
homogenous mass. When dry, she'd roll it all up and store in
bags for winter. There is no doubt that all other tribes who
grew the three sisters did much the same thing.Today the squash
blossoms are brought fresh into Mexican markets every morning.
In regions close to the point of origin for the species, a
cheese quesadilla of squash blossoms is still a popular festival
food.Two sources offer exciting Native American winter squash
and pumpkins for next year's garden. Order catalogs or peruse
their online stores. From nonprofit Native Seed/SEARCH come over
a dozen different varieties from indigenous tribes of the desert
Southwest and northern Mexico. They are great choices for hot,
dry climates. Take a look at the oldest variety, Magdalena Big
Cheese, plus Acoma Pumpkin, Striped Pima Bajo Sequalca and many
others.
 Chapter III
Research Design and Methodology

Method of Research

The researchers initially engaged in viewpoints of

participants about the creak product Squash Graham given in the
premises of the school. The problems have been cited and other
datum are gathered with the use of a Questionnaire.

The Experimental Method is facilitated in the research to

determine the effectiveness product with the students appeal and
reaction.

Respondents of the Study

The respondents for the study are the selected 7th

grade students of Roosevelt College Rodriguez target population
with sampling methods as specified. The Squash Graham product is
presented to the respondents to be assessed, with inclusive
standards of questions based upon the identified criteria Which
will be gathered to weigh the stand of the study and for the
implementation on further judgments. The 26 students were chosen
based on random selection.

Sampling Technique

The Experimental Method is used in this study. The

method weighs the effectiveness of the Squash Graham in terms of
taste, affordability and health benefits. A method done by
performing and creating a product to be assessed and used as a
medium for the respondent’s subjective reactions. A
questionnaire is provided, aside from the mentioned, for every
respondents to fill-up after assessing the product. The
Questionnaire consists of questions answerable by ‘Yes’ or ‘NO’
 Locale of the Study

This study will conducted at Roosevelt College

Rodriguez on randomly selected 7th grade students. The
participants consist of 26 participants, with fifteen(13)boys
and fifteen(13)girls all activities are to be held in this
school. It is a well-known private school in the municipality of
Rodriguez Rizal.

Data Gathering Procedure

The researchers prepared a home-made dessert which

are properly and aseptically stored. The researchers provide the
desserts to the thirty randomly selected 7th grade students of
Roosevelt College Rodriguez. The questionnaires are then
distributed for the respondents to answer. The questionnaire
consists of questions. Answerable by ‘Yes’ and ‘No’.

Development Procedure

The preparations on Squash Graham are as follows:

We brought fresh grahams peeled it then dried it
up and slice into pieces. We also prepared some graham and pour
some milk, and cream to make the sweet taste after the graham
was dried we just simply put the squash at the top of the graham
and we punt into the refrigerator to chilled.
 Chapter IV
Presentation, Analysis and Interpretation of Data

This chapter is primarily concerned with the

presentation, interpretation and analysis of data gathered from
the 7th grade student of Roosevelt College Rodriguez School year
2012-2013 and presented in tabular forms.

Analysis of Data
YES NO

1. Was the product Delicious? 26 0

2. Is the product was cheap and 23 3

easy?
3. Does the product was attract you? 16 10

4. Does the product taste like there 18 8

is a mango in the product?

5. Is there too much sweetness in the 14 12

product?

6. Did you prefer to eat Squash 17 9

Graham?
 Findings

The findings from the analysis of data are the

following:

1. In the first question all the respondents answered ‘Yes’ that

the product was Delicious, which is equal to 100%

2. In the second question there are 23 respondents answered

‘Yes’, which is equal to 88.46%. On the contrary there are 3
respondents answered ‘No’, which is equal to 11.59%.

3. In the third question there are 16 respondents answered

‘Yes’, which is equal to 61.54%. On the contrary there are 10
respondents answered ‘No’, which is equal to 38.46%.

4. In the fourth question there are 18 respondents answered

‘Yes’, which is equal to 61.54%. On the contrary there are 8
respondents answered ‘NO’, which is equal to 30.76.

5. In the fifth question there are 14 respondents answered

‘Yes’, which is equal to 53.85%. On the contrary there are 8
respondents answered ‘No’, which is equal to 46.15%.

6. In the sixth question there are 17 respondents answered

‘Yes’, which is equal to 65.38%. On the contrary there are 9
respondents answered ‘No’, which is equal to 34.12%.
 Chapter V
Summary, Conclusion and Recommendation

Summary

A squash is a vegetable protected by a rind. The

vegetable belongs to one of the four species of the Cupcurbita
family. This study covers the health benefits of the Squash
Graham, The steps in making the product, and the taste of the
respondents. The researchers selected a number of grade 7
students of Roosevelt College Rodriguez as respondents in the
study. Students will be the beneficial of this study and the
future researchers. The researchers initially engaged in
viewpoints of participants about the creak product Squash Graham
given in the premises of the school. The Respondents for the
study are the selected 7th grade students of Roosevelt College
Rodriguez School target population with sampling methods as
specified. Experimental method is used in this study. The method
weighs effectiveness of the Squash Graham. This study will
conducted at Roosevelt College Rodriguez on randomly selected
students. The researchers Prepared a home made dessert which are
properly and aseptically stored
 Conclusion

Based from the findings, the following conclusions

were drawn:

1. The product was delicious. It also appealed to the younger

children because of its fine appearance and texture. The texture

may be very good that it appealed truly to the selected grade 7

students of Roosevelt College Rodriguez.

2. The squash has many health benefits and most of them are

essential to the person consuming it. One of the known benefits

of the squash is its capability to sharpen one’s eyesight

through vitamin D.

Recommendation

1. To the students – they must learn and love to eat

vegetables for it contains essential nutrients the body
needs.
2. To the teachers – they should also eat vegetables to keep
them healthy so that they could teach their lessons very
well.
3. To the school – they should create a program about health
and nutrition so that students may learn to eat veggies.
4. To the future researchers – This study may serve as your
guideline and this study may contribute to improve your
study.
 Reference(s)

http://en.wikipedia.org/wiki/Squash_(plant)

http://en.wikipedia.org/wiki/Graham

http://en.Squash.com/martinez/Squash

http://en.jameshackney.org/allabout/squash