National Capital Region

Schools Division Office

ANDRES BONIFACIO INTEGRATED SCHOOL
Addition Hills, Welfareville Compound, City of Mandaluyong
HIGH SCHOOL DEPARTMENT

RESEARCH PLAN

Acceptability and Marketability of Ginger Fries

Rationale:

French fried potatoes are one of the favourite foods of each and every one of us.
It is very popular all around the globe to the point that we use it in every dishes. It can
be a comfort food and also a side to different meals and courses. Although potatoes are
technically a vegetable but is it really healthy if being fried? According to American
Journal of Clinical Nutrition, fried potatoes consumption can increase our risk of
mortality over the years. So even though potatoes are versatile root vegetable, it will still
give numerous negative effects when being deep-fried. Some people may not know that
French fries are bad for our health. It contains very high fats, salt and acrylamide that
can cause diabetes, obesity, heart disease, cancer and many serious health diseases.
So what can we do to make it healthy? To lessen the negative impact of fries to our
body, the researchers will combine ginger and potato and use this as the main
ingredient for fries. As explained by Joe Leech, MS (2017), Ginger is among the
healthiest spices on the planet. It is loaded with nutrients and bioactive compounds that
have powerful benefits for your body and brain. Discovering the acceptability and
marketability of the ginger with the fried potatoes will be a significant study which would
benefit everyone.

Research Problem:

This study aims to show how ginger can affect the palatability and marketability
of fried potatoes. Specifically, this study seeks to answer the following questions:

1. What is the level of acceptability and marketability of ginger fries in terms of:
1.1. Presentation
1.2. Texture
1.3. Taste

2. Is Ginger Fries suitable for selling?

3. How significant is the acceptability and marketability of ginger fries?

Hypothesis:

The hypothesis is: If ginger will help by decreasing the possible negative effect of
fries and gives many benefits to our body, then it must be saleable and acceptable to
everyone because it will lessen the negative impact of fried potatoes to our body by
combining the ginger to it.
Importance of the Research Study:
This research study is significant because: It tests the level of acceptability and
marketability of ginger to the fried potatoes. It will also test if it is good enough and
saleable to everyone.

Procedure:

The variables for this study are:

A. Independent: Ginger Fries
B. Dependent: Acceptability and Marketability
C. Controls:
Ginger Fries
1. Presentation
2. Texture
3. Sanitation
4. Marketability

Sample size and Experiment Set-Up:

20 selected Grade 11 – Home Economics students will be tested. Ten (10) boys and ten
(10) girls, five (5) students in each section will be chosen that are currently enrolled for
the school year 2019-2020. Each respondent will be given an original fries and ginger
fries to taste. Questionnaires are provided after the experiment for them to answer. The
researchers will use convenience sampling for this experimental research that will help
them in selecting respondents according to their availability.

Expected Result:

The researchers expect that: The ginger fries will surely give some positive
effects to our body when being mixed with Fried potatoes. With its benefits, the negative
effects of eating fried potatoes will be lessen and it can be saleable to everyone.

Bibliography:
1. Leech, J. (2017, June). 11 Proven Health Benefits of Ginger. Retrieved from
https://www.healthline.com/nutrition/11-proven-benefits-of-ginger
2. Newman, T. (2016, May 18). High potato intake linked to high blood pressure.
Retrieved from https://www.medicalnewstoday.com/articles/310337.php
3. Walton, A. G. (2017, June 14). The Unfortunate Health Risks of French fries.
Retrieved from https://www.forbes.com/sites/alicegwalton/2017/06/04/the-
unfortunate-health-risks-of-french-fries/#58d2cdb11bdf

Note: You must have this research plan approved before you start your experiment.
Please have your teacher sign below.

I approve this research plan.

Teacher’s Name: MS. JEZA MARI M. ALEJO, Applied Research II - Teacher

Teacher’s signature: _______________________

Prepared/Developed: Approved:

12-HE2 – Group 2
Angelica Mae I. Abocado HENRY A. SABIDONG
Hazel Mae V. Alvior Principal III
Isabel C. Ballaran
Ariel R. Bataller Jr.
Amado E. Mendez
Mark Aaron B. Monteclaro
Allysah Alexandrea D. Montevirgen
Genicha Sarita