Veggie Wrap & Roll; Its Benefits

& Nutritious Facts

________________________________________________________________

A Research
Presented To
MARIA FE N. MILLANO
Subject Teacher
Senior High School
Colacling National High School
Colacling Lupi Camarines Sur
S/Y 2019-2020

In Partial Fulfillment
Of the Requirements in
PRACTICAL RESEARCH 2: RESEARCH IN DAILY LIFE
(QUANTITATIVE RESEARCH)

______________________________________________________________________

Buen Jonnel L.
Guinto, Romeo
Martirez, Daniel L.
Balbuena, Ashley Nicole T.
Lodor, Alona Marie N.
Macasinag, Luisa Q.
Marqueses, Precy M.
Ronterazo, Janille F.

OCTOBER 16, 2019

 TABLE OF CONTENTS

CHAPTER 1: PROBLEM AND ITS BACKGROUND

Introduction ………………………….1
Background of the Study ………………………….1
Significance of the Study ………………………….2
Statement of the problem ………………………….3
Theoretical Framework ………………………….4
Conceptual Framework ………………………….5
Scope and Delimitation ………………………….6
Definition of Terms ………………………….7
CHAPTER 2: REVIEW OF RELATED LITERATURE AND
STUDIES
Review of Related Literature ……………………….8
Review of Related Studies
CHAPTER 3: METHODOLOGY OF THE STUDY
Research Design
Population of Sample
Research Instrument
Validation of Procedure
Data Gathering Procedure
Data Processing Procedure and Statistical Treatment
ABSTRACT
 ACKNOWLEDGEMENT

The researcher would have indebted to so people who have

suggested and shared their ideas to the conceptualization of
this research. This study has been made possible by the
guidance, supervision, cooperation and participation of the
following:

To our Almighty God who always look up and secure the

safety of the proponents in doing this project.

To our parents for the financial assistance and who always

guide and give words of wisdom to inspire us in doing our best
in preparing this Study.

To our beloved teacher, Maria Fe N. Millano, who has

greatly shared her knowledge with us with patience and diligence
in helping us meet the necessary works for the completion of our
research study.

Sincerest gratitude is extended also to our respondents,

the students of Colacling National High School for the time they
spent in the interview.

Together, we sincerely acknowledge and give thanks the

person’s mentioned above who have brought the success of doing
this Study. We are very grateful for this wonderful
accomplishment.
DEDICATION
 LIST OF TABLES

TABLE 1.1 POPULATION OF SAMPLES

TABLE 1.2 VALIDATION TOOL, VALIDATED BY MR. FRANCIS

QUIRONA

TABLE 1.3 VALIDATED BY Ma’am JOY DIMACULANGA

TABLE 1.4 VALIDATED BY

TABLE 1.5 VALIDATION SUMMARY

TABLE 1.6 LEVEL OF VALIDITY

 LIST OF FIGURES

FIGRURE 1.1 FUNDAMENTAL ASSUMPTION DRIVING CUSTOMER

SATISFACTION

FIGURE 1.2 THE RESEARCH PARADIGM

 CHAPTER I

PROBLEM AND ITS BACKGROUND

This chapter provides an introduction to the research work

where we give the context in terms of content of the research
project. The significance of the study states the contribution
of the study and the usefulness of the study in the society. The
statement of the problem is reflected to the research title so
that the readers are informed about the problem. The conceptual
framework elaborates the research problem in relation to
relevant literature. The scope and delimitation mainly the
coverage of the study and the delimitation is the limitation of
the study, and last is the definition of terms which include the
related terms on review of related literature, that are
difficult to understand.
 INTRODUCTION

In this generation, most of the students don’t or

often eat vegetables, Sometimes they ignore vegetables and
choose to eat meat, fish, process food and even junk food that’s
why they don’t get enough proper nutrients for their body.
Our group provide a product which is unique and
affordable. This study aims to know and share the goodness and
healthier living through eating vegetables and help them on
their proper diet. Its main objective is to provide the costumer
a good quality of product, give them the satisfaction that they
want and to promote the healthy lifestyle in easy and simpler
way.
This study also help to regain their energy and
provide the proper nutrients that they need. This product will
definitely catch the attention of our consumer. This product is
not exactly the usual or common product that we see or we buy on
the market or the usual home-made product that we eat, our group
create and provide something new that is made from vegetables
which contains more nutrients and benefits that our consumer
gets.
This study is also open for the suggestion and
opinions of anyone, especially on our target respondents to
improve the taste and look of our product. At the end of this
study we are looking forward on providing our consumer the
product that are unique and fits to their balance diet and
healthier living.
 STATEMENT OF THE PROBLEM

THE MAIN ASTUDY OF THIS RESEARCH IS TO KNOW AND SHARE THE

GOODNESS OF HEALTHIER LIVING THROUGH EATING VEGETABLES AND TO
PROVIDE OUR BENEFICIARIES THE SATISFACTION THAT THEY WANT.
SPECIALLY, IT AIMS TO EVALUATE AND ANALYZE THE FOLLOWING;

1. How do consumers often eat vegetables?

2. What price do the costumer willing to pay for veggie wrap
and roll?
a. Php 3.00
b. Php 5.00
c. Php 10.00
3. What are the level of satisfaction in terms of:
a. Taste
b. Packaging
c. Cost
4. Is there a significant difference between Veggie Bread to
other bread sold in the market?
 SIGNIFICANCE OF THE STUDY

The study gives the costumer a product which is affordable,

but with unique product quality. This section will provide a
brief description on the various significance of the study
given.

To the customers The researchers believed that the customers will

benefit by buying the product, they will gain a
proper nutrients at reasonable price and will make
them feel energize. It can be eaten without rice and
it is good for hectic schedule.

To the Future This research will help them to enlighten their

researchers thinking with regards to the topic. It will serve as
their guide in conducting their research.

To the teachers This research will help them to regain also their
energy, especially to those teacher who are eating
healthy habit. The researchers provide a product that
is healthy.
 THEORETICAL FRAMEWORK
According to Derek Allen (2004, 2) improvements in product
and service quality will increase customer satisfaction which leads to
desirable business outcomes (see Figure 1). This assumption is also
foundation to this research. By measuring customer satisfaction level
we can identify aspects in need of development and through them to
increase the satisfaction level and improve the company's operations.

FIGURE 1.1 FUNDAMENTAL ASSUMPTION DRIVING CUSTOMER SATISFACTION

MEASUREMENT (ALLEN 2004, 2)

CONCEPTUAL FRAMEWORK
 FOR US TO BE ABLE TO UNDERSTAND CLEARER THE CONCEPT, WE
MAKE A DIAGRAM AS SHOWN BELOW.

INPUT PROCESS OUTPUT

1. Demographic .
Profile of the Data Gathering
respondents. Acceptability
Survey of Veggie
1.1 Age Bread in the
Computation
1.2 Gender market
1.3 Grade Level

2. Level of
Acceptability of
Veggie Bread in
terms of:

2.1 Taste
2.2 Aroma
2.3 Texture
2.4 Color
2.5 Packaging
2.6 Cost

Figure 1.2 The Research Paradigm

The figure shows the conceptual framework of the study. The input
contains the demographic profile of the respondents in terms of age,
gender and grade level. Likewise, the input contains the acceptability
of Veggie Bread in terms of aroma, taste, color, texture, packaging
and cost. The Process contains the data gathering, survey, and
computation. The output includes the Acceptability of Veggie Bread to
our respondents.

SCOPE
 This study promotes a healthier for the customers. Anyone
can buy our product- students or teacher or anyone who are
interested to buy as long as they are capable to buy. This study
help on how to obtain a healthy lifestyle in a simple way and
affordable manner, this is also help on getting back their
appetite and enjoy the food that will satisfy not only their
mouth but also their stomach.

DELIMITATION

This study is intended to evaluate the nutrients that they

can get from the product, the Veggie wrap and roll. Out of six
(6) grade level we only choose two (2) levels as our respondents
which are Grade 10 and 11 students of Colacling National High
School. Its main purpose is to provide a product that will help
them in regaining their energy and give them the proper
nutrients for their body.

This study considers the students opinion about our

product, this would be the key to prove that our product is
delicious and worth to buy. Each respondent are given the same
questionnaires to answer.

DEFINITION OF TERMS
Demand – refers to the quality of good does a buyer
willing to buy at a given price.

Wrapper – A thin piece of paper, plastic that covers or

surround something to protect it.

Satisfaction – fulfillment of one’s wishes,

expectations or needs or the pleasure.

Nutrients – A substance that provides nourishments

essential for growth and the maintenance of life.

Benefits – An advantage or profit gained from

something.

NOTE
 CHAPTER II

REVIEW OF RELATED
LITERATURE AND STUDIES

This chapter presents a review of related literature

related to the study being conducted. It covers specific
problems and all the evidences about the problem with authors
experience are taken. On the last part, we include a statement
on why we include published materials in helping in current
study and relate it to the study.

Foreign Literature

LOCAL LITERATURE

FOREIGN STUDIES

LOCAL STUDIES
 BRIDGE GAP

The bridge gap by the present study is that we have a

finished product out of Veggie product from Colacling, Lupi
Camarines Sur that is healthy and nutritious as an alternative
product that is contradict to the illnesses we get from
unhealthy food. The nutrients of these product are indicated
above so that everyone knows what benefits and nutrients they
will get from eating this product.
NOTE
 Chapter III

METHODOLOGY OF THE STUDY

This chapter describes & discusses how the researchers

will gather the necessary data and information that will be
used in the entire study. It describes who will be the
respondents and focus of the research. This also shows the
procedure of source of data and methods of collecting data;
these chapter also discuss the type of research, research
design, and description of our product and target market,
marketing and sales activities, detailed of our product and
service description that we will going to apply to our
business and the competition in the market.

RESEARCH DESIGN

The researchers used the descriptive design and

applied using survey questionnaires. The survey was
conducted by providing structured questionnaires given to
the respondents inside the Colacling National High School
S/Y 2019-2020. The participants who were asked to evaluate
our product was selected randomly. The survey was aided
through any suggestions given by the respondents to improve
our product.
 POPULATION OF SAMPLES

The number of students that are being selected here

are from two different grade level and are brief discussion on
what is the research about. Therefore, in this area the
researchers planned to have direct distribution of the product.

Due to large number of students that may become the

possible costumers, the researchers got at least 186 respondents
from Colacling National High School, S/Y 2019-2020. Respondents
were identified immediately after they have shown interest in
buying our product.

KEY INFORMANTS

Survey conducted in Colacling National High School this

table shows the number of samples need in each Grade level. The
total sample size needed for each section was compute by
multiplying the number of population (N) Percentage.
N = population
n = sample
e = margin of error (10%)
P = percentage value

𝑵
n = 2
𝟏+𝑵 𝒆
𝟑𝟒𝟔
=
𝟏+𝟑𝟒𝟔 (𝟎.𝟎𝟓)𝟐
𝟑𝟒𝟔
=
𝟏+𝟑𝟒𝟔 (𝟎.𝟎𝟎𝟐𝟓)
𝟑𝟒𝟔
=
𝟏+𝟎.𝟖𝟔𝟓
𝟑𝟒𝟔
=
𝟏.𝟖𝟔𝟓

n = 185.6 or 186

Therefore, the sample size is 186 out of 346 students of

Colacling national High School s/y 2019 – 2020. With 95 %
confidence level

GRADE/SECTION N P N
GRADE 10-LOYAL 52 0.150 28
GRADE 10-HUMILITY 50 0.144 27
GRADE 10-OBEDIENT 54 0.156 29
GRADE 10-COURTEOUS 50 0.144 27
GRADE 11-GAS A 35 0.101 19
GRADE 11-GAS B 35 0.101 19
GRADE 11-TVL A 30 0.086 16
GRADE 11-TVL B 40 0.115 22
TOTAL 346 186
TABLE 1.1: SHOWS THE POPULATION OF SAMPLES OF JUNIOR & SENIOR
HIGH SCHOOL STUDENTS OF COLACLING NATIONAL HIGH SCHOOL S//Y 2019
– 2020.

RESEARCH INSTRUMENT
In order to satisfy the objective of this study, the
researchers provide a questionnaire in gathering the data.
These are the questions:
1. Do you eat vegetables?
2. How often do you eat vegetables?
3. Do you eat lumpia?
4. Does veggie wrap and roll suits your taste?
5. How much are you willing to pay for veggie wrap and roll?

B. Rate the following items:

CATEGORY VERY SATISFIED SATISFIED AVERAGE

Taste

Packaging

Cost
 COLACLING NATIONAL HIGH SCHOOL
COLACLING, LUPI, CAMARINES SUR
S/Y 2019 – 2020

COSTUMER SATISFACTION ON VEGGIE WRAP & ROLL

I. INTRODUCTION

DEAR CUSTOMER,

Thank you for giving us the opportunity to better serve

you. Please help us by taking a few minutes to tell us about
the product. It starts and ends with some questions about your
satisfaction with various aspects, and contains other
questions about how you think about our innovative product.
Thank you for sharing your opinions.

II. DEMOGRAPHIC DATA

NAME (optional): ______________________ AGE:_____ GENDER:_____

YEAR AND SECTIONS: __________________

III. QUESTIONS
INSTRUCTION: SHADE/CHECK THE BOX FOR THE CHOICE OF YOUR ANSWER

VEGGIE WRAP AND ROLL

Varieties of Vegetables that is made richer and healthier added with

nutritious vegetables which gave you a new and healthy way of
enjoying for craving for bread.
 1. Do you eat vegetables?

YES NO

2. How do you often eat vegetables?

EVERYDAY OCCASSIONALLY
OFTEN VERY OFTEN

3. Do you eat vegetable lumpia?

YES NO

4. Does veggie wrap and roll catch your attention?

YES NO
5. How much are you willing to pay for our product?
Php 3.00 Php 5.00 Php 10.00

B. Rate the following items:

CATEGORY VERY SATISFIED SATISFIED AVERAGE

Taste
Packaging
Cleanliness
Price

COMMENTS/ SUGGESTIONS (optional):

 VALIDATION OF THE PROCEDURE
The validity will be established by selecting an
accurate validator that will validate the questionnaires of
the study. The validators are chosen since they have enough
work, experience, and idea that will definitely help the
researchers. Our validators are Mr. Francis Quirona, Ms.

VALIDATION TOOL

INDICATORS 5 4 3 2 1
1. The items are valid representative of the /
scope.
2. The items are clear and do not warrant /
misconceptions.
3. The items lead to an acceptable answer. /
4. The items are free from any errors. /
5. Generally, the questionnaire measures what it /
intends to measure.

Table 1.2: Validated by MR. FRANCIS QUIRONA

VALIDATION TOOL

INDICATORS 5 4 3 2 1
1. The items are valid representative of the
scope.
2. The items are clear and do not warrant
misconceptions.
3. The items lead to an acceptable answer.
4. The items are free from any errors.
5. Generally, the questionnaire measures what it
intends to measure.

Table 1.3: Validated by

VALIDATION TOOL
INDICATORS 5 4 3 2 1

1. The items are valid representative of the

scope.
2. The items are clear and do not warrant
misconceptions.
3. The items lead to an acceptable answer.

4. The items are free from any errors.

5. Generally, the questionnaire measures what it

intends to measure.

Table 1.4: Validated by

VALIDATION SUMMARY
INDICATORS V1 V2 V3 MEAN

1. The items are valid representative of the 5

scope.
2. The items are clear and do not warrant 5
misconceptions.
3. The items lead to an acceptable answer. 5

4. The items are free from any errors. 5

5. Generally, the questionnaire measures what 5

it intends to measure.
MEAN

TABLE 1.5. SHOWS THE SUMMARY OF VALIDATION OF RESEARCH

INSTRUMENT.
LEVELS OF VALIDITY
POINTS STATISTICAL RANGE DESCRIPTIVE
EQUIVALENT RATING

TABLE 1.6. Shows the level of validity

INTERPRETATION:

The research tool has a validity coefficient of. This

implies that the survey questionnaire is coherent.
 DATA GATHERING PROCEDURE

The researchers have gathered data through the primary

data. The primary data were gathered by giving away a structured
questionnaire to selected students in different grade level of
students at Colacling National High School S?Y 2019-2020 .As one
of the research traditional data gathering procedure, the data
will be gathered using the source of information that will come
from the distributed questionnaire. The questionnaire is
organized in such a way that the key informants would answer it
easily.

DATA PROCESSING PROCEDURE

The outcome of this research will be vary in the answer of

the selected respondents came from distributed questionnaire of
the researchers. Through this type of data gathering procedure
the researchers will be able to process accurate data about the
study.
 Chapter IV

PRESENTATION, ANALYSIS, INTERPRETATION OF

DATA
This chapter illustrates the data, through presentation, analysis
and interpretation of the result gathered after the conduct of the
survey. Data presented in tabular and graphical form, analyze in depth
to give meaning to the data presented in the table and established
interconnection between and among the data.

PRESENTATION OF DATA

1. Do you eat vegetables?

250
200
150
100
50
0
YES NO

Respondent's Answer

2. How do you often eat vegetables?

150

100

50

0
Everyday Occasionally Often very often

Respondent's Answer

3. Do you like to eat bread?

 250
200
150
100
50
0
YES NO

Respondent's Answer

4. How often do you eat bread?

150

100

50

0
Everyday Occasionally Often very often

Respondent's Answer

5. How do you find veggie bread as an alternative for our

conventional breads?

Respondents Answer

Very Satisying Satisfying Average

6. How much are you willing to pay for the Veggie Bread?

Respondents Answer

15 - 20 pesos 21 -25 pesos

 7. What variety of veggie bread is your favorite?

Respondents Answer

Peanut Bread German Bread Croissant Ensaymada

8. Rate the following items:

CATEGORY VERY SATISFIED SATISFIED AVERAGE

Taste 173 36 41
Packaging 127 67 61
Cleanliness 159 55 36
Price 147 67 36

ANALYSIS AND INTERPRETATION OF DATA

1. Do you eat vegetables?

RESPONDENTS ANSWER

YES 194

NO 56

 The results show that over 194 of the respondents said that
they eat vegetables while 56 of the respondents said that
they don’t eat vegetables. This result implies that there
is a big fraction that our product will be viable to the
target consumers who have craved for vegetables.

2. How do you often eat vegetables?

 RESPONDENTS ANSWER

Everyday 96

Occasionally 65

Often 51

Very Often 38

 The results show that 96 of the respondents said that they eat
vegetable every day and 65 said they eat occasionally and 51 said
that they often eat and only 38 said that they eat vegetables
very often. The results imply that Veggie bread has the chance of
being viable to the market due to the respondent’s response to
how often they eat vegetable.

3. Do you like to eat bread?

RESPONDENTS ANSWER

YES 219

NO 31

 The results show that there are 219 of the respondents said that
they like to eat bread while only 31 of the respondents said that
they don’t like to eat bread. The result implies that our product
has a big chance that to be patronized by the consumers based on
the result of the findings.

4. How often do you eat bread?

RESPONDENTS ANSWER

Everyday 125

Occasionally 63

Often 37

Very Often 25

 The results show that there are 125 of the respondents eat bread
every day and 63 occasionally eat bread while 37 often eat bread,
and only 25 of the respondents eat bread very often. By this
result we can have some adjustments about the production of our
Veggie Bread products.
5. How do you find veggie bread as an alternative for our
conventional breads?

RESPONDENTS ANSWER

Very 150
Satisfying
Satisfying 48

Average 52

 The result show that 150 of the respondents finds Veggie Bread as
an alternative for conventional breads as very satisfying and 48
said they are satisfied and only 52 average. By these results we
are confident that our products will be patronized by the
consumers.

6. How much are you willing to pay for the Veggie Bread?

RESPONDENTS ANSWER

Php. 15 – 211
20
Php. 21 - 39
25

 The results show that 211 of the respondents said that they are
willing to pay Php 15 – 20 for Veggie Bread while only 39 of the
respondents are willing to pay Php, 21 – 25 for veggie Bread.
These results gave us an idea on what will be the pricing for our
Veggie Bread.

7. What variety of veggie bread is your favorite?

RESPONDENTS ANSWER

Peanut 67
Bread
German 69
Bread
Croissant 58

Ensaymada 56

 The results show that there are 67 of the respondents liked

the Peanut bread and 69 liked the German Bread while there
 are 58 of the respondents liked the Croissant and 56 of the
respondents liked the Ensaymada Veggie Bread this results
give us an idea on how much Veggie Bread products will be
produced

8. Rate the following items:

CATEGORY VERY SATISFIED SATISFIED AVERAGE

Taste 173 36 41
Packaging 127 67 61
Cleanliness 159 55 36
Price 147 67 36

 The results gave us the perspective on how will we handle

the following factors that will affect the product
operation based on the respondent’s responses.
 CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS,

&RECOMMENDATIONS
This chapter state the summary of findings, conclusions and
recommendations of the study. In order to generalized and recommend
suggestions for further studies.

SUMMARY OF FINDINGS

CONCLUSIONS
Base on the research and study that was conducted, we therefore
conclude that our business is feasible and viable to the market.

RECOMMENDATIONS

After bearing in mind the significant factors in the study

that we conducted such factors like marketing, financial,
strategic, and production plan. It is therefore recommended that
Veggie Bread will be pursued and the business can be established
for franchise.
 APPENDICES

CURRICULUM VITAE

Name: Maria Fe N. Millano

Birthday: March 14, 1994
Age: 25
Address: Zone 3 San Agustin Canaman Camarines Sur
Nationality: Filipino
Religion: Roman Catholic
Email Address: fe.millano14@gmail.com
Mothers Name: Nida N. Millano
Fathers Name: Ernesto M. Millano

EDUCATIONAL BACKGROUND

Primary: Canaman Central School

Secondary: Camarines Sur National High School
Tertiary: Naga College Foundation
Course: Bachelor of Secondary Education
Major: Mathematics
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