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    Rationale: The Level of Acceptability of Squash

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    Redeemer Lonsamia
    This document provides background information and rationale for a study on the acceptability of squash as the main ingredient in patties. It discusses squash as a nutritious vegetable and outlines the problem statement, significance, scope and limitations of determining if squash can be used as the primary ingredient in patties. The study aims to identify the advantages and disadvantages of using squash in patties and assess the level of acceptability among consumers.

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    Rationale: The Level of Acceptability of Squash

    Uploaded by

    Redeemer Lonsamia
    648 views5 pages
    This document provides background information and rationale for a study on the acceptability of squash as the main ingredient in patties. It discusses squash as a nutritious vegetable and outlines the problem statement, significance, scope and limitations of determining if squash can be used as the primary ingredient in patties. The study aims to identify the advantages and disadvantages of using squash in patties and assess the level of acceptability among consumers.

    Original Description:

    Chapter 1

    Original Title

    DEMER Final

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    This document provides background information and rationale for a study on the acceptability of squash as the main ingredient in patties. It discusses squash as a nutritious vegetable and outlines the problem statement, significance, scope and limitations of determining if squash can be used as the primary ingredient in patties. The study aims to identify the advantages and disadvantages of using squash in patties and assess the level of acceptability among consumers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    648 views5 pages

    Rationale: The Level of Acceptability of Squash

    Uploaded by

    Redeemer Lonsamia
    This document provides background information and rationale for a study on the acceptability of squash as the main ingredient in patties. It discusses squash as a nutritious vegetable and outlines the problem statement, significance, scope and limitations of determining if squash can be used as the primary ingredient in patties. The study aims to identify the advantages and disadvantages of using squash in patties and assess the level of acceptability among consumers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    The Level Of Acceptability Of Squash…

    Chapter I

    RATIONALE

    Introduction

    Calabaza, also called West Indian pumpkin, is a winters squash typically grown in the
    West

    Indies and tropical America. The word Calabaza is derived from the Persian term for melon

    (kharbuz) the French term calabasse, and hence the English “calabash”, is based on the older

    Spanish.

    Squash is one of the most versatile and delicious food throughout the world. Squash has a

    very rich nutritional profile that consist of various organic compound, nutrients, vitamins, and

    minerals. Squash is an important source of many nutrients, including vitamins C, magnesium,


    and

    other antioxidant compound.

    A patty is American, Canadian, South African, New Zealand English, is a flattened,


    usually

    round, serving of ground meat or meat alternatives.

    Background of the Study

    We make this product proposal for the purpose that we want to serve our valued
    fellowmen

    in a new dish that we give them a healthy food that will enjoy not only for adults but also

    the young ones, we add special ingredients to our patty and that is squash.
    The Level Of Acceptability Of Squash…

    A healthier variety of patty are what we are cognizance. For this brand perception that we

    formalize we would like to linger the interest of the buyers and also the consumer with our
    version

    of squash patty. We would like introduce varieties of flavors that consumers that would not

    normally taste.

    Nowadays people would choose an artificially made food product that has a less healthy

    nutritional content over the conventional foods that is said to be “good for our health” that is

    available in the market. Promoting a healthy and convenient way of eating by introducing
    squash

    patty to the public consumers would also benefit not just the consumers with the its health
    nutrition

    content it have but also helps the Filipinos farming industries in the country as well.

    Statement of the Problem

    The main objective of this study was to determine the reason of choosing the squash as
    the

    alternative ingredient in patty.

    In view of this, the researcher came up with the following specific problem:

    1. What are the advantages of using squash as alternative ingredient of patty?

    2. What are the disadvantages of using squash as alternative ingredients patty?

    3. What is the level of acceptability of squash as the main ingredient of patty?

    Significance of the Study

    This study was viewed to pose valuable help to following people:


    The Level Of Acceptability Of Squash…

    To all Mothers who have difficulty in feeding their children with vegetables.

    Children who think that vegetables is not taste good, and who do not eat vegetable.

    To the researchers who would to able know if squash experiment is successful.

    Scope and Limitation

    The main concern of this study is to determine that squash can be a patty. This patty is

    different from other because it was made of vegetable. It is easy to make patty now, because we

    can buy squash on market in a low price. The study determine the level of acceptability of squash

    as main ingredient in making patty.

    The researcher was further limited to the use of descriptive method of research using the

    survey type, questioners for data gathering. It was conducted in Yawe Elementary School from
    the

    selected pupils in Grade 6 S.Y.2017-2018 In can found in Barangay Yawe Padre Burgos ,Quezon.

    Definition of Terms

    For better understanding of the study, following terms were defined operationally.
    The Level Of Acceptability Of Squash…

    Lina Gayeta Lasquety Natinal High School


    Formerly Kinagunan Ibaba national High School
    Padre Burgos, Quezon

    LEVEL OF ACCEPTABILITY OF SQUASH AS MAIN INGREDIENTS IN MAKING


    PATTY

    CHAPTER I
    Presented to
    MRS. ARCELYN O. SOMODIO
    of Lina Gayeta Lasquety National High School
    SENIOR HIGH SCHOOL PROGRAM
    Padre Burgos, Quezon

    In Partial Fulfilment
    Of the Requirements for
    PRACTICAL RESEARCH I

    By:

    ANGELES, ARLYN P.
    MENDOZA, JUDY ANN I.
    LAURAYA, KENNETH
    The Level Of Acceptability Of Squash…

    QUINCENA, RAYMART V.
    RODRIGUEZ, JAY L.
    RODRIGUEZ JERIMY L.

    January 2018

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