Ito Na Talaga

MANDALUYONG HIGH SCHOOL SENIOR HIGH SCHOOL
Chapter 1
THE PROBLEM AND ITS BACKGROUND
Background of the Study
Ingredients have a big role in terms of cooking, it is the most important
thing that you need to have if you want to take or undergo in FBS or Food
and beverages services track or even in just a simple cooking. The Food
and Beverage Services is contained in Technical Vocational and this school
year (2018-2019) many took up Food and Beverage Services. In this strand
their major subject is cooking and baking and because of that, student will
use different kinds of food ingredients in order for them to get the required
requirements in this track.
Food ingredients have been used for many years to preserve, flavor,
blend, thicken and color foods, and have played an important role in
reducing serious nutritional deficiencies among consumers. These
ingredients also help ensure the availability of flavorful, nutritious, safe,
convenient, colorful and affordable foods that meet consumer
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expectations year-round. It is very important because you cannot do a dish
or a food without using it or even having an incomplete ingredient.
The main purpose of having completed and high-quality ingredients
has a big impact to the result or to the palatability of your product. In
today’s world, creativeness and the innovation is very trend so that, in doing
such things like cooking you need to become a more productive and
progressive to create a good food.
Palatability is defined as “the hedonic evaluation of oro-sensory food
cues under standardized conditions”. Taste, odor, appearance, texture,
temperature, sound, and trigeminal senses which together constitute flavor
are sensory characteristics of a food which people use to assess
palatability. The palatability of a food, especially its taste pleasantness, is
the most important factor that determines food selection or preference. To
ensure that consumers will choose your product it should have a great taste
and nice appealing.
Every cook wants to have a good food palatability and by using
natural ingredients it helps them to reach its desirable taste but in our new
generation is it really impossible to find natural ingredients? Mandaluyong
High School located in an urban place where all you can see is
establishments etc. but we can still find some ingredients that we need in
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our dish the only problem is some ingredients have different types of
chemical since its came from the another place so they put some
chemicals on it so it wouldn’t rotten fast and it has a big impact in the
outcome taste of the food and its very alarming in our health.
Humans have an innate sense of attachment to natural things
(Wilson,1984). Therefore, it should not be surprising that most people, in
recent decades, have a strong preference for natural foods (Rozin, Fischler,
& Shields-Argelès,2012). The results of the Nielsen Global Health and
Wellness Survey (2015), conducted in 60 countries and involving 30,000
consumers, reveal that the most desirable food attributes are freshness,
naturalness, and minimal processing it is just a proof that having a good
quality and natural ingredients has a big impact to the food palatability.
Through the use of food naturalness it assured everyone that the food they
eat is nutritious and safe.
We all know that almost all of us want a food that is good in
our taste and satisfied our need and through the ingredients it can give you
the things that you want to have. Considering and valuing the different
kinds of ingredients can help us to know the real purpose of them. It can
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also help you as the cook to know and explore more about the things that
you can do to ingredients.
Conceptual Framework
Mandaluyong High School Grade 11 and Grade 12
FBS (Food and Beverage Services) Students.
The Palatability of the Foods.
Demographic The perception of Identified the

Profile of the FBS students on
relationship of
the relationship of
respondents
food ingredients food ingredients
a. Age to its palatability. to its palatability.
Skills
b. Grade
Performance
level
The Conceptual Framework of the study shows the demographic
profile of respondents. This also includes the perception of FBS students
about the relationship of the food ingredients to the palatability of food. It
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also tells on how to determine the relationship of the food ingredients to its
palatability.
Research Paradigm
INPUT PROCESS OUTPUT

Demographic -Data Identified the
profile of the gathered perception of
respondents. -Statistical FBS students in
-Researches treatment Mandaluyong
from the -Random High School
internet, Sampling about the
books, journal -Survey relationship of
and data. Questionnaires food
ingredients to
its palatability.
The Research Paradigm of the study tells about the input including
the demographic profile of the students and research some information
from the internet, books, journal and data. In processing the researcher also
includes by the use of survey questionnaires, stratified random sampling,
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weighted mean, Pearson r and Percentage. It also tells the outcome that
we need to determine the perception of FBS students in Mandaluyong High
School about the relationship of food ingredients to its palatability.
Research Hypothesis
Ho: There is no significant relationship between the food ingredients
and its palatability.
Statement of the Problem
The study entitled "The Perception of FBS students on the relationship
of food ingredient to its Palatability"
The following question will possibly answer in the study:
1. What is the profile in of students in terms of?
a. Age
b. Grade Level
2. How does the food ingredient create an impression to the students with
its palatability?
3. How does the food ingredient become a useful tool to make a
palatable preparation?
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4. What are the possible recommendations of the students in choosing
appropriate ingredients to achieve a palatable food?
Significance of the Study
This study aims to identify the perception of Grade 11 and Grade 12
FBS students of Mandaluyong High School about the relationship of food
ingredients to the palatability of the food. This study will be useful for them
in terms of understanding the whole process about what could be the
effect of food ingredients to its palatability.
Cooking can be exciting and enjoyable. It brings benefits like it can help us
to save money because cooking is better than buying in market and also
it saves time and let us explore our hidden skills and creativity in terms of
cooking and lastly the most important it brings family together.
The result of this study could be significant and beneficial specifically
to the following;
Students. To understand better and give them knowledge about the
relationship of food ingredients to its palatability.
Teachers. They will be able to enhance their teaching capabilities
and will provide information about the possible effects of food ingredients
to the palatability of the foods.
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School Administrators. They will be guided on what should be
emphasized by teachers in school curriculum to improve students’
performance in Cookery.
Future Researchers. This study will help them to gather information
and be their guide about the food ingredients and its palatability and also
giving them an idea to embrace about cookery.
Scope and Limitation
This study aims to determine the Perception of Food and Beverage
Services students on the relationship of food ingredients to its palatability. It
will be conducted in the Mandaluyong High School located at Aglipay St.,
Brgy. Poblacion, Mandaluyong City that was founded in 1997 through the
initiative of the late Mayor Renato I. Lopez, and is the oldest public
secondary school of Mandaluyong City.
The respondents were selected from different sections by using
quantitative method and Stratefied Random Sampling. They will be given
each a survey questionnaire to fill up the following questions. On the other
hand, the researchers will conduct a survey with a close ended type of
questions that will be answered by the said respondents then later on
collected, analyze and interpreted.
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The researcher choose Grade 11 and 12 students as the participants
of this study to help them improving their learning about the foods and to
find what they’re already know. The benefit of this study to the students is
to determine the factors that are affecting the result of palatability in order
for them to help and give an idea for their learning.
Definition of Terms
Palatability-acceptable or agreeable to the palate or taste; savoury
Perception-a way of regarding, understanding, or interpreting something;
a mental impression.
Ingredients-any of the foods or substances that are combined to make a
particular dish.
Cooking-the practice or skill of preparing food by combining, mixing, and
heating ingredients.
Emphasize – to enlighten students’ performance in Cooking.
Demographic-statistical data about the characteristics of a population,
such as
the age, gender and income of the people within the population.
When the census assembles data about people's ages and
genders, this is an example of assembling information
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about demographics.
Naturalness-the quality or state of being natural.
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Chapter 2
REVIEW OF RELATED STUDIES AND LITERATURE
This chapter presents the review of literature and related studies
that were relevant to the present study. It also presents concept from
electronic devices, published and unpublished articles both local and
foreign literature.
Ingredients have a big impact when it comes to cooking and they
have a big role in terms of its palatability, it gives a sensation that people
would attract of and also a good taste that people will love of but their
preference in choosing a right food having a good palatability. There are
five detectable tastes by humans, including sweet, salty, sour, bitter, umami
and a number of potential other tastes including fatty (Chandrashekar et
al., 2006, Mattes, 2009).Through this we can include the scientific
explanation to show how our taste buds judge the food that we intake in
our body also according to Auvray and Spence, 2008, Flavour perception
is the combination of multisensory modalities, of which aroma and taste are
the two primary drivers, that also explain that people easily attract in the
food when the taste and the smell of it combined giving a attractive
aroma surely they can’t resist.
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In choosing the right ingredients that would probably give a natural
sensation to your food choose the right one that is fresh based on the
famous blogger Admin John (2006), nothing gives flavor to your food than
the fresh ingredients, he pertains that regardless of what kinds of dish we’re
going to cook we should always put in our preference that choosing the
natural is more effective in giving an also a natural palatability without
those chemicals that might affect our body he also conclude that if we
buy a vegetables and fruits make sure that we will eat them within a time
frame of 48 hours for much better result in flavor and nutrition. We should
always consider what the condition of the ingredients is before we put it in
our dish for the safety of one another also for the people to love your
product.
In research on human food intake and acceptance, the term
“palatability” has been used in its colloquial sense that reflects a positive
hedonic evaluation under a given set of conditions, but its usage has not
always been clear and consistent (Ramirez 2008). For example, in meat
studies, consumers are often asked to evaluate meat‐related products
using tenderness, juiciness, flavor, and palatability, which is often
substituted with overall liking and pleasantness (Mehaffey et al. 2009).
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Considering this ambiguity in terminology, in this article, we use the term
palatability to represent the positive hedonic reward provided by foods.
However, as past literature often uses compatible terms, including “liking”
and “pleasantness,” to refer to palatability, we sometimes incorporate such
inferences to discuss palatability.
It has a big dilemma in terms of observing a one food, people have
a different ways in judging of what they want so we should always consider
what kinds of constituent we’re going to have in giving a very good
presentation to the people therefore, we may say that ingredients should
always be the one in top of the factor in choosing the right substance in
making a food also we should always be sensitive to the people who’s
going to eat your product because people may say a that a food is good
without considering what kinds of ingredients do they use.
According to the U.S. researcher (2005), they found out that almost 7
out of 10 who are doing the food did not meet their satisfaction in terms of
palatability if they used the wrong ingredients which are not fresh in terms
of physical and external appearance. So always be wise in choosing the
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perfect ingredients that are appropriate to the dish in order to meet the
satisfaction and expectations of the answers.
People have different perception in terms of foods, we have different
kinds of belief that is a very crucial in us as a researcher so based on the
Philippine magazine “yummy”, Flavour perception is the combination of
multisensory modalities, of which aroma and taste are the two primary
drivers Taste or aroma does not only affect the perceived flavour as an
independent modality, but the combination of taste and aroma can also
change both the intensity and quality of the perceived flavour as a result
cross-modal association (alcantara & Garcia, 2009).
If one person will choose a right food, they would always choose the
one who has a good palatability but how do they know what kinds of food
do they choose if the ingredients is included in the preference of choosing
the right one? According to Pablo (2010), people have different types in
choosing a food first they will always choose the one that are good to their
eyes because every food has its own component who’s exact and
appropriate to them so if it meets the right substance in one food surely
people would always choose it. Second, according to their belief, we have
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different beliefs in one food, people always choose what they believe on
what should be the ingredients that a one dish should have example of it is
the bicol food express, people in bicol always put a chili flavor to their food
because that is their identification and way in expressing themselves in
terms of food and that is what they believe. Through that we may say that
in order to have a person’s heart or if you want to catch the attention of
your buyer or the person who will judge or taste the food you should also
conclude their perception and their beliefs in terms of food and be sensitive
enough to become a good one.
Plating is one of the main reasons why consumer or other people
have the eagerness to taste the foods of course if you want to achieve a
good plating you need to study or you should know what is the basic
principles of plating where ingredients is included.
For some chefs, the art of plating food is where they find they can be
the most creative. “It’s like fashion,” says Lohez. “We always have to think
about the next step, how we can improve ourselves in terms of technique,
creativity, texture, looks. We always have to work to be more creative. It’s
very exciting.” (Johnson, S. 2017). Through that we can see that almost all
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of the professional chefs know how effectiveness plating is. Plating is one of
the reasons why we attract to a one food.
As the time passes by plating becomes rare, we can now only see it
in restaurants. Our foods transform into different faces maybe because we
are also attracted to others way of plating and cooking but there is always
be a vestige where it defines how Filipino really is. How we colonialized in
terms of cooking and we choose a right and gain more about the
ingredients and how it helps a one dish to make it more delicious is really
help us a lot.
According to Sim (2018), one feature that is unique to the Filipino
dining is the sawsawan,or the dipping sauces that are served with every
meal and which can turn simply prepared roasted or steamed meals into
bursts of flavors that follow one’s own taste buds.
Although there are many things that have change now but the way
we do our nature thing where dipping is the best examples of our way in
foods ingredients is also a factor we do first before anything else.
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References
- Alcantara J. & Garcia C, (2009). Yummy. Pasay, Summit Publishing Co.,
Inc.
-Nakano, K. et., al. (2013). Food Science and Nutrition. Retrieved from
https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.48
-Yamaguchi, S. & Ninomiya, K. (2000). Umami and Food Palatability.
Retrieved from https://academic.oup.com/jn/article/130/4/921S/4686627
-Craig, B. et., al. (2017). Can the Palatability of Healthy, Satiety-Promoting
Foods Increase with Repeated Exposure during Weight Loss?Retrieved
from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332909/
-Meat Science (2008). Palatability. Retrived from
https://www.sciencedirect.com /topics/food-science/palatability-
Johnson, S. (2017).Top chefs explain why presentation is a vital ingredient
for culinary success. Retrieved from
https://www.thenational.ae/lifestyle/food/top-chefs-explain-why-
presentation-is-a-vital-ingredient-for-culinary-success-1.69307-Sim, D.
(2018). Filipino Cooking and Culture. Retrieved from
https://www.thespruceeats.com/filipino-cooking-and-culture-3030285
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CHAPTER 3
RESEARCH METHODOLOGY
This chapter presents the research method use, population and
sampling technique and description of respondents. It also discusses how
the researchers will gather the necessary data and information that will be
used in the entire study. This also shows what instruments will be use and the
statistical treatment of data.
This study will be conducted in order to find out the perception of FBS
students on the relationship of food ingredients to its Palatability. In order to
gather the necessary data, the researcher utilized the descriptive method
using quantitative. A total of 213 students were participants. The survey-
questionnaire method was the research instrument used for data
gathering.
Research Design
Iddagoda (2015) refers the research design to the overall strategy
that you choose to integrate the different components of the study in a
coherent and logical way, thereby, ensuring you will effectively address the
research problem; it constitutes the blueprint for the collection,
measurement, and analysis of data.
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A research design may be described as a series of decisions that as
a whole form a strategy for answering the research questions and testing
the hypotheses. Supporting this way of thinking by Cavana et al. (2008)
view research design as a structured set of rational decision-making
choices, or guidelines, to assist in generating valid and reliable research
results. A research design in a positivist setting covers decisions about the
choice of data collection methods, and about measurement and scaling
procedures, instruments, samples and data analysis. They also said that the
good research design must make sure that the information obtained is
relevant to the research problem, and that it was collected by objective
procedures
In order to gather information regarding the perception of FBS
students on the relationship of food ingredients to its Palatability, the
descriptive method of research will be used. This method is designed for the
researcher to gather the information about present existing conditions. The
principal aims in employing this method are to describe the nature of a
situation, as it is existing at the time of the study and to explore the causes
of particular phenomena. This research approach is non-experimental and
quantitative. The main goal of this research approach is to describe the
data and characteristics of what is being studied in this research.
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Population Frame and Sampling Technique
In this term, population is used as an aggregate or totality of all the objects,
subjects or members that conform to a set of specifications. This study has
the population of 213 students came from grade 11 and 12 students of
Mandaluyong High School. Out of 213 (139) of them shall be gathered by
the researchers.
Slovin’s formula procedure was used for selecting the participants in
this study. This sampling technique is employed to ensure an equal
representation of variables for the study where they find out the sample of
population of 213 Grade 11 and 12 FBS students. Out of 213 Grade 11 and
12 FBS students, 139 respondents were the computed sample of
population.
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Table 1. Represents the number of respondents per section in Food
and Beverages Services strand of Senior High School in Mandaluyong High
School.
GRADE 11
5% margin
of error or
Strand Section Class size Percentage
95% level of
confidence.
A 34 16% 24.46
B 30 14% 21.58
C 32 15% 23.02
Food and
D 28 13% 20.14
Beverages
GRADE 12
Services Strand
A 23 11% 16.55
B 24 11% 17.27
C 21 10% 15.11
D 21 10% 15.11
N=213 100% N=139
Respondents of the Study
The respondents were 213 grade 11 and 12 FBS students. The
researchers made use 139 students of FBS in Senior High School of
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Mandaluyong High School through a random sampling. After choosing the
respondents, each of them was a given a survey questionnaire.
Research Instruments
The researchers made an instrument that will utilize and determine
the perception of Food and Beverages Services students on the relationship
of food ingredients to its Palatability. It contains three parts:
The instrument that will be used in this study is a survey questionnaire which
is a both combination of Likert Scale, ranking and open-ended type of
question.
Questionnaires consisted of 12 questions pertaining to perception of
Food and Beverages Services students on the relationship of food
ingredients to its Palatability. The first part is all about the respondent’s
profile. The second part is containing 10 questions answerable by yes or no
and 6 questions about that tell about the availability of laboratory facilities
and significance of laboratory facilities. The third part contains the ranking
that tells about the other strategies if laboratory facilities are not available.
The last part contains the suggestions of the respondents to the survey
questionnaire given to them.
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Data Gathering Procedure
The researcher asked and consulted for the validation of the survey
questionnaire. For the gathering of data, the researcher created a letter
asking for approval/permission of the principal in conducting a survey to
the respondents regarding to the study. The questionnaire was distributed
perfectly to all the respondents in grade 11 and 12 FBS student, upon the
principal’s approved.
The answered survey questionnaire was retrieved after all the
respondents finished in answering the questions. The researchers used
Slovin’s formula to identify the desire respondents per section in FBS strand
that were computed using the stratified random sampling techniques.
Statistical Treatment
To interpret the data effectively, the researcher employed the

following statistical treatments. The Mean, Percentage, Ranking and
Interpretation Scale: 4-Point Likert Scale were the tools used to interpret
data.
1. Percentage
Percentage was used to find the 100% ratio in every variable to get the
result.
Formula use:
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𝒇
P=𝒏 x 100
Where:
P- Percentage
F- Frequency
N- Total number of respondents
2. Weighted Mean
Determines the relative importance of each quantity on the average.
Formula use:
WM:∑ fx
n
Wherein:
WM=Weighted Mean
∑fx=Summation of the product of frequency and data value
n= Number of respondents
3. Ranking
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Rank consists of arranging number of decreasing or increasing order of size.
The highest occurrences of behavior or the class with the greater number
was given the highest rank.
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Chapter 4
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
In this chapter the results of the data analysis, findings and the
interpretation of data gathered whose main objective is to know the
Perception of Food and Beverages Services students on the relationship of
food ingredients to its Palatability are presented. The collected data and
analysis of the results was done through table, text and graphs. The study
sought to answer the following questions:
Demographic Profile
1.1 Age
Table 2
Frequency Distribution of respondents according to age
100
80
79
60
40 56.84% 53
38.13%
20 7 5.04%
0
14-15 YEARS OLD 16-17 YEARS OLD 18 AND ABOVE YEARS
OLD
Frequency Percentage
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In table 2 shows that most of the respondents ages to 16-17 years old
with a frequency of 79 and a percentage of 56.84%, next to highest ages
to 18 and above with a frequency of 53 and a percentage of 38.13% and
last are ages 14-15 years old with a frequency of 7 and a percentage of
5.04%.
The result is related according to Homeschool of Asia world system
(2012) they say that in year 2013 K to 12 Program in the Philippines
implemented and signed by the ex-president Noynoy Aquino, it defines K
to 12 Basic Education Program as the flagship program of the Department
of Education in its desire to offer a curriculum which is attuned to the 21st
century. The K to 12 Program covers Kindergarten and 12 years of Basic
Education [Six (6) years of primary education, four (4) years of Junior High
School, and Two (2) years of Senior High School (SHS)] to provide sufficient
time for mastery of concepts and skills, develop lifelong learners, and
prepare graduates for tertiary education, middle-level skills development,
employment, and entrepreneurship. Unlike to the old system in education
students ages 16 years old and above should enter the tertiary level for the
fulfillment of the education system. Through this it only shows that
government wants us to align to the world competitions especially in skills
so most of the students ages 16-17 years old relay themselves in every needs
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of the educational program for the reason of they want to ready
themselves for the beginning of the track that they chose which is Food
and Beverages and Services.
1.2 Grade Level
Table 3
Frequency Distribution of respondents according to grade level
41.78%
GRADE 12
89
58.22%
GRADE 11
124
0 20 40 60 80 100 120 140

Percentage Frequency
Table 3 shows the number of respondents in FBS track in terms of
grade level. It also revealed that grade 11 FBS students have a higher
number of respondents which has a frequency of 124 with a percentage
of 58.22% because according to the Demographic Profile of the students
as the researcher conducted a survey in Mandaluyong High School on the
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15th and 16th day of October unlike in grade 12 that revealed lesser number
of students having 89 respondents with only 41.78 percent.
2. How does the food ingredient create an impression to the students with
its palatability?
2.1 Impression of the students
Table 4
Weighted Mean of the Respondents regarding their impression on the
food ingredients to its palatability.
Impression
of the Weighte Verbal
ALWAY OFTE SOMETIME RAREL NEVE
students to d Interpretatio
the S N S Y R
palatability Mean n
of the food.
1. I eat a
lot of
food
when it 70 53 12 3 1 4.35 Always
has a
palatabl
e taste.
2. I’m
easily
attracte
d to the 70 56 9 2 2 4.36 Always
food
with
palatabl
e taste.
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3. The smell
of the
foods
awakes 73 32 26 5 3 4.20 Always
my
curiosity
to try the
it.
4. I prefer
to eat
foods
which 55 67 13 1 3 4.22 Often
are
highly
seasone
d
AVERAGE WEIGHTED MEAN 4.28 Always
Table 4 shows the weighted mean of ‘Impression of the students to
the palatability of the food’ the relation about their impression is rated by
the self-concept of the students by their feeling and knowledge about this.
The overall weighted mean of ‘Impression of the students to the
palatability of the food’ is 4.28. This means students “always” have a
positive impression on the food when it has a palatable taste,
appearance/look and lastly when it has an attracting smell with the help
of the right food ingredients that build a desirable food and lead into a
palatable taste. Among the questionnaire, it tells that most of the students
are ‘easily attracted to the food with palatable taste’ and ‘the smell of the
foods awakes their curiosity to try it is the lowest impression of the students.
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It affirms to the results of the Nielsen Global Health and Wellness
Survey (2015), conducted in 60 countries and involving 30,000 consumers,
reveal that the most desirable food attributes are freshness, naturalness,
and minimal processing it is just a proof that having a good quality and
natural ingredients has a big impact to the food palatability. Through the
use of food naturalness, it assured everyone that the food they eat is
nutritious and safe. Just like the other people the FBS students also revealed
that they’re easily attracted in the food when it has a palatable taste and
their eagerness to taste the food become high when they smell the
attracted smell of it.
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3. How does the food ingredient become a useful tool to make a palatable
preparation?
3.1 Ingredients as a tool in making a palatable food
Table 5
Weighted Mean of the Respondents regarding on how ingredients
become a useful tool in making a palatable preparation.
Ingredients as a
useful tool in
Weighted Verbal
making a ALWAYS OFTEN SOMETIMES RARELY NEVER
Mean Interpretation
palatable
preparation.
5. I prefer to add
more
ingredients in
to my food
because it
72 20 34 10 2 4.01 Always
helps my food
to become a
delicious one
6. I consider the
freshness of
the ingredients
as a tool in 70 45 23 1 0 4.32 Always
making a
palatable
food
7. I use
complete
ingredients in
cooking to 67 53 16 2 1 4.31 Always
have a
desirable
taste.
8. I consider the
quality of the
food
ingredients to 67 59 7 5 1 4.34 Always
have a
palatable
food
AVERAGE WEIGHTED MEAN 4.25 Always
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The table 5 showed that declarative statement in a likert scale
questionnaire where no. 8 has a highest average weighted mean of 4.34
and interpreted as “always” which means that the students probably
check and consider the quality of the food ingredients because they
believe that it has big role and effect on their food or the output of their
product. The item number 5, 6 and 7 also interpreted as “always” but
different in an average weighted mean yet still showed how students use
food ingredients as their tool in making a palatable food.
This table confirm Mark (2017) he stated that the quality of the food
is indeed need in making a food because if you use an old food ingredients
protein may lose out on their flavors that lead into an undesirable one. The
freshness of a food gives a juicy and natural taste on the foods and that’s
the reason why some other people consider it as one of the factors
affecting the output of the food and through revelation of the data as we
connect it in what Mark have said we can see that just like the other people
students also consider the quality and the freshness of the food ingredients
in able for them to create a palatable food in their everyday life and also
the knowledge about how ingredients use as a tool in making a palatable
food it helps them to have a high grade through their perfect output in their
specialized subject such as cookery and bread and pastry production.
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4. What are the possible recommendations of the students to achieve a

palatable food?
4.1 What are the other ways you can do to achieve a palatable food?
Table 6
Frequency Distribution of respondents according to their
recommendations regarding on the other ways to achieve a palatable
food.
CODING FREQUENCY PERCENTAGE RANK
USE
PRESERVATIVES 56 54.90% 1
USE A HIGH-
QUALITY
PRODUCT 24 23.53% 2
USE HERBS AND

SPICES 13 12.75% 3
USE COMPLETE
INGREDIENTS 9 8.82% 4
TOTAL 102 100%
In table number 6, the table shows all the possible ways to
achieve a palatable food according to the students but out of (139)
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respondents only (102) answered on it using an open-ended questionnaire
and the rest they leave it blank. Most of the FBS students have made a
‘USING PRESERVATIVES’ ranked 1 having a frequency of 56 with a
percentage of 54.90%. They also consider the freshness or the quality of the
product making it ranked 2nd with a frequency of 24 having a percentage
of 23.53%. FBS students answered spices and herbs as the possible ways in
achieving a palatable food making it ranked 3rd having a frequency of 13
with a percentage of 12.75% and lastly the other way that students least
choose causing for it to ranked 4th ‘USE COMPLETE INGREDIENTS’ code
having a frequency of 9 with a percentage of 8.82%. It affirms to Dummies
(2007), they say that artificial flavoring agents reproduce natural flavors
because Flavor enhancers intensify a food’s natural flavor instead of
adding a new one. The best-known flavor enhancer is monosodium
glutamate (MSG), which may help your food to become a tastier one but
despite of it, it triggers headaches and other symptoms in people sensitive
to it.
This study related to the Global Sources for Science News (2006) they
say that preservatives pro-long the life of food because it has the ability to
fight/attacks enzymes in food that cause fruits and vegetables to over-
ripen after harvest. One enzyme, for example, causes apples and potatoes
35
to turn brown soon after they are cut or peeled. Acids such as ascorbic
acid (vitamin C) and citric acid retard this process by making the pH level
uncomfortably low for the enzyme addition to this food preservatives
makes the food fresh because it contains Propionates it is antimicrobials
that help keep bakery product fresh.
36
CHAPTER 5
SUMMARY, CONCLUSION AND RECOMMENDATION
This chapter presents the summary, conclusion and
recommendation of the research work undergrowth of this study. This study
“The Perception of FBS Students on the Relationship of Food Ingredients to
its Palatability”.
Summary of Findings
Based on the gathered, analyze and interpreted data, the
researcher came up with the following findings presented in accordance
with the research questions formulated in the statement of the problem.
1. This study was conducted for the purpose of knowing the perception
of FBS students on the relationship of food ingredients to its palatability. The
descriptive method was utilized and the survey technique was used for
gathering data. The respondents of the study were dominated aged
between 16-17 years old with 56.84 % and also mostly of them are from
Grade 11 with a frequency of 124 having a percentage of 58.22%. The
inquiry was conducted during the school year 2018-2019.
37
2. It revealed that the FBS Senior High School students “always” have a
positive impression on the food when it has a palatable taste,
appearance/look and lastly when it has an attracting smell with the help
of the right food ingredients that build a desirable food and lead into its
palatability. This statement acquired a mean of 4.36.
3. Senior High School FBS students “always” consider the quality or the
freshness of the ingredients in order to have a palatable food and to
achieve their desiring products. This statement acquired a mean of 4.34
4. It also revealed that mostly of Senior High School FBS students
recommended of using preservatives as an alternative ingredient or
appropriate ingredients in achieving a palatable food.
Conclusion
The aim of this research is to determine the perception of FBS students
on the relationship of food ingredients to its palatability. The research
questions were examined through a quantitative approach in the form of
survey questionnaires. The following were the conclusion drawn based on
the findings of the study.
38
1. As most of the respondents ages resulted between 16-17 years old, it
can be said that at the younger age students already know how to
distinguish a food with palatability and an idea regarding on its ingredients.
2. The researcher found out that the majority of the FBS students have
the positive impression on the food when it has a palatable taste,
look/appearance/smell. Majority of them always easily attracted and have
a positive look on the food when it has a good taste also in appearance.
3. The stated in hypothesis contradicted the findings of the researcher
because Food and Beverage Services believed that the freshness and
quality of the ingredients is highly needed or must be on the no. 1 list in
considering the appropriate ingredients of a food. Their perception towards
the ingredients is essential in a way that they really considered it to achieve
their desirable food taste. Meaning, students believed that the ingredients
have a significant relationship to the food in order to have a palatable dish.
4. FBS students most likely preferred to use preservatives as their
alternative ingredients in making a food because we all know that food
preservatives are more affordable and easier to access despite of its
negative impact in to our body.
39
Recommendation
Upon the gathered results and drawn conclusions, the researchers
recommended the following:
For the readers:
There are still other things to be discovered and known about the
relationship of food ingredients to its palatability. Further reading and
keeping posted on updates is recommended with plenty resources from
both locals and foreign sources.
For the students:
Students should understand and comprehend the knowledge given
by the study and apply it into a reality also share it to others for them in able
to understand the significant of food the ingredients.
For the respondents:
It is obvious from what has been presented that majority of the
respondents have a positive perception about the relationship of food
ingredients to its palatability that’s why the researcher suggest that
continue to have a positive look regarding on this and keep on searching
and finding about its impact and other way to innovate the food for it to
become a palatable.
40
For the teachers:
To become more reliable and resourceful have a proper training and
seek for the other information regarding the food ingredients in able to
enhance their teaching capabilities and provide information about the
possible effects of food ingredients to its palatability.
For the Administrators:
To improve the teacher’s capabilities the researcher suggest that
there should be more training program for the teachers especially in
cookery and BPP teachers who assigned to have an adequate knowledge
about the food ingredients and teaching an applying skills about the food
for them in able to have a proper knowledge and learnings from it and
enhanced their teaching skills.
For the future researcher:
A similar study may be conducted for validation purposes and for
further development of the study. Experimental research could be carried
out to the further acquire information findings.
41

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MANDALUYONG HIGH SCHOOL SENIOR HIGH SCHOOL

THE PROBLEM AND ITS BACKGROUND

Background of the Study

Ingredients have a big role in terms of cooking, it is the most important

and Beverage Services is contained in Technical Vocational and this school

requirements in this track.

reducing serious nutritional deficiencies among consumers. These

ingredients also help ensure the availability of flavorful, nutritious, safe,

convenient, colorful and affordable foods that meet consumer

expectations year-round. It is very important because you cannot do a dish

or a food without using it or even having an incomplete ingredient.

The main purpose of having completed and high-quality ingredients

has a big impact to the result or to the palatability of your product. In

progressive to create a good food.

Palatability is defined as “the hedonic evaluation of oro-sensory food

cues under standardized conditions”. Taste, odor, appearance, texture,

temperature, sound, and trigeminal senses which together constitute flavor

are sensory characteristics of a food which people use to assess

palatability. The palatability of a food, especially its taste pleasantness, is

the most important factor that determines food selection or preference. To

and nice appealing.

Every cook wants to have a good food palatability and by using

generation is it really impossible to find natural ingredients? Mandaluyong

chemicals on it so it wouldn’t rotten fast and it has a big impact in the

Humans have an innate sense of attachment to natural things

(Wilson,1984). Therefore, it should not be surprising that most people, in

& Shields-Argelès,2012). The results of the Nielsen Global Health and

Wellness Survey (2015), conducted in 60 countries and involving 30,000

naturalness, and minimal processing it is just a proof that having a good

eat is nutritious and safe.

We all know that almost all of us want a food that is good in

you can do to ingredients.

Mandaluyong High School Grade 11 and Grade 12

FBS (Food and Beverage Services) Students.

The Palatability of the Foods.

Demographic The perception of Identified the

The Conceptual Framework of the study shows the demographic

profile of respondents. This also includes the perception of FBS students

about the relationship of the food ingredients to the palatability of food. It

INPUT PROCESS OUTPUT

the demographic profile of the students and research some information

includes by the use of survey questionnaires, stratified random sampling,

we need to determine the perception of FBS students in Mandaluyong High

School about the relationship of food ingredients to its palatability.

Ho: There is no significant relationship between the food ingredients

and its palatability.

Statement of the Problem

The study entitled "The Perception of FBS students on the relationship

of food ingredient to its Palatability"

The following question will possibly answer in the study:

1. What is the profile in of students in terms of?

3. How does the food ingredient become a useful tool to make a

4. What are the possible recommendations of the students in choosing

appropriate ingredients to achieve a palatable food?

Significance of the Study

This study aims to identify the perception of Grade 11 and Grade 12

FBS students of Mandaluyong High School about the relationship of food

in terms of understanding the whole process about what could be the

effect of food ingredients to its palatability.

cooking and lastly the most important it brings family together.

The result of this study could be significant and beneficial specifically

Students. To understand better and give them knowledge about the

relationship of food ingredients to its palatability.

Teachers. They will be able to enhance their teaching capabilities