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