ACCEPTABILITY OF THE GRADE 3 STUDENTD OF STA ELENA ELEMENTARY

SCHOOL IN EATING SQUASH YEMA

Researchers:
Dela cruz, John mark M.
Dela cruz, John russel J.
Felipe, Ralph Lauren S.
Ramos, Klye C.
Santos, Clarence T.
Velasco, Allen C.

In Partial Fulfillment
Of the Requirement
For the Course
Inquiries, Investigation and Immersion

Submitted by:
Mr. Mark Joseph Q. Torres

Santiago Trillana Academy

Mabini St., San Sebastian Hagonoy, Bulacan

February 7, 2020
 CHAPTER I

THE PROBLEM AND IT BACKGROUND

I. Introduction

There are many elements that constitute a diet in order for it to be considered nutritionally

adequate Vegetables are a big source of minerals and vitamins, particularly vitamin A; they come

in rainbow colors and a medley of texture which brighten even a simple meal. When speed is

required, raw vegetables qualify as “instant” (Worth, 1965). Vegetables, in the broadest sense, are

any kind of plant life, or plant products; in the narrowest sense, they are fresh edible portion of

herbaceous plants or plant parts that either consumed raw or cooked with the main course of the

meal (Encyclopedia Britanica, Vol. 19, 1978). One of the Filipinos’ specialties is to prepare

nutritious food because they put premium on nutritional value in order to furnish their body with

adequate nourishment for growth, maintaining and repairing their cells and tissues.

The essential for good health is an outweighing factor in the selection of nutritionally adequate diet, and

also an indication not only in the physical state of an individual but also in his general attitude towards

work, play and life itself. Appropriate nourishment gives a feeling of well-being; hence, a variety type of

menu makes an individual skillful in planning for such kind of menu. Regarded as the best method of

cooking to retain nutritive value of food is baking. Baked products are not only rich in calories but also in

protein, fats, minerals, and vitamins. Since they do not contain much cooking oil, baked products are

digestible. They also have long keeping quality. It allows

 CHATER II

REVIEW OF RELATED LITERATURE

1
The proteolytic activity of the cotyledons of squash (Cucurbita maxima Duchesne) increases several fold during
germination. The different herbicides varied widely in their ability to inhibit this increase. An attempt was made to
correlate this inhibition with inhibition of growth. A direct correlation was evident only when the inhibition of
proteolytic activity was severe or very slight to nonexistent.

Common food preservatives are salt, sugar and vinegar. The researchers will be using salt and

sugar as their food preservatives. Salt has been used as a natural food preservative since ancient

times, especially for meat. Salted meat can last for many years. The phenomenon behind adding

salt as a preservative is that it dehydrates microbes through the process of osmosis. Thus, it

inhibits the bacteria that cause food spoilage. Salt also protects food from yeasts and molds. It

increases the “shelf-life” of various food stuffs. Sugar, an organic compound in the form of

carbohydrate, has been used as a natural food preservative in many of the food items.

1
Effect of several herbicides on proteolytic activity of squash seedlings
 CHAPTER III

RESEARCH METHODOLOGIES

This chapter presents the research and design and methodology used in this study. It includes the

Research Design, Population and Sample, Research Instruments, Validation procedure, Data

Gathering Procedure.The researcher decided to do in experimental method as the objectives is to

develop and discover another recipe with the variety of different variables with nutrient content

and will click to the publicity. And in order to understand the use of statistics, one need to knows

a little bit about experimental design how a researcher conducts investigation

I. Research Design

The experimental design of the study entitled “Squash Yema” was shown in figure 1 included in

the table were the activities, the researchers had done during the data gathering. The researchers

gathered information by conducting a questionnaire’s that content ratings of the product “Squash

Yema”.The formulated products underwent standardization and the subjected for sensory

evaluation, such as color, texture, flavour and general acceptability. The respondent being chosen

to rate this product comes up in random sampling. A simple random sample is a subset of a

statistical population in which each member of the subset has an equal probability of being

chosen, by this kind of done sampling the respondent our likely rumbled and pick it one by one