THE PERCEPTION ON ALTERNATIVE INGREDIENTS TO THE FOOD

PALATABILITY OF HOME ECONOMICS STUDENTS ON MANDALUYONG

HIGH SCHOOL

STATEMENT OF THE PROBLEM

The main problem of this research is to identify the perception on alternative

ingredients to the food palatability of home economics students on Mandaluyong high

school year 2023-2024. The result of this study will be the basis for the formulation of the

program in relation on alternative ingredients to the food palatability. This research will

aim to answer the following questions:

1. What is the profile of respondents in terms of:

1.1 Age

1.2 Gender

1.3 Grade Level

2. What is the perception on alternative ingredients to the food palatability?

3. How does alternative ingredients affect the taste as compared to traditional

ingredients?

4. Based on the findings, What are the possible to consider the food palatability?