SAINT LOUIS ANNE COLLEGES

OF SAN PEDRO LAGUNA

TVL 12 -TWINLAKES
WELCOME TO OUR
PRESENTATION
 PRESENTATION ON
UMAMI SEASONING AND ITS EFFECT IN THE BODY AS
PERCIEVED BY FIRST YEAR HOTEL AND RESTAURANT
MANAGEMENT STUDENTS OF SAINT LOUIS ANNE
COLLEGES OF SAN PEDRO LAGUNA
PRESENTED BY
• DELOS SANTOS, MARQ RUSSEL
• GREGORIO, JAZETTE ANN
• BUICO, JOSEPHINE
• ESCARIO, JOHN MARK
• MONTARAYE, AARON
• DE GUZMAN, MARIANNE

RESEARCH TEACHER
MRS. MARY JANE DE VERA
TOPICS TO BE COVERED
IN THIS PESENTATION WE HAVE COVERED
• BACKGROUND OF THE STUDY
• STATEMENT OF THE PROBLEM
• SIGNIFICANCE OF THE STUDY
• SCOPE AND DELIMITATION
• THEORETICAL FRAMEWORK
• OBJECTIVE
• METHODOLOGY
• RESULT
• DISCUSSION
• CONCLUSION
Background of the study
• Umami seasoning
• Lack of awareness
• Symptoms
STATEMENT OF THE PROBLEM
• 1.)What is the demographic profile of the respondents in terms:
1.1) AGE. 1.2) GENDER.
• 2.)How often the respondents use umami seasoning when their
prepare foods?

• 3.)What is the effect of MSG in the body?

Significance of the study
• Parents
• Teachers
• Cafeteria facilitator
• Community
• Future researchers
• School administrators
• Economic
• Social
• Cultural
Scope and Delimation
• The First year Hotel and Restaurant Management students
• Elvinda 1220 National Road, 4023 San Pedro Laguna
THEORETICAL FRAMEWORK
• The fifth taste Theory
 Objectives
• In this research we need to know what is the side effect or bad effect
of these known seasoning ( Umami).

• What is the negative effects of these substance to our body.

• What is the age and gender of the participants who answered the
survey questions.

• We need to know how many participants who has suffered from the
side effect of this Umami seasoning.
Methodology
• The type of study that we conducted is : Quantitative
We choose Quantitative study because it is more scientific,
objective, fast, focused and acceptable so we give 50 survey
questionnaire to the first year Hotel and Restaurant Management
students.

• The formula that we decided to do is the formula of Frequency,

average or mean and weighted mean.
Results
Discussion
• So in this stage is we know what is true about this substance known
as (Monosodiumglutamate) or known as Umami that it has no bad or
any side effect to our survey participants.

• These findings help us to know that there is a small percent of you

being or having a symptom because of this seasoning and these relate
to the others have found in the past that there has no evidence that it
has a side effect.
Conclusion
• Is there any side effect in using umami seasoning on the foods that
the first year Hotel And Restaurant Management eat?

Our Answer:
There are no side effects in using umami seasoning to the foods that
they eat it and there is a low probability that you would have a side
effect or illness to your body.