MALANDAY NATIONAL HIGH SCHOOL

THE ADVANTAGES AND DISADVANTAGES OF TAKING COOKERY

STRAND OF GRADE 7 STUDENTS MNHS BATCH 2021-2022

A RESEARCH PAPER PRESENTED TO

THE FACULTY OF MALANDAY NATIONAL HIGHSCHOOL

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS IN THE SUBJECT

PRACTICAL RESEARCH II

PRESENTED BY:

JOYCE ANN ABOTOG LILIBETH APAYA

JAY-R TAGUMPAMA MICHAEL BRYAN PANTALEON
HANNA KAYE MALALAD MARY ROSE BARDAJE
DANICA JOYCE DARACAN JOHN ALDRIN RAMOS
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CHAPTER I

THE PROBLEM AND BACKGROUND OF THE STUDY

INTRODUCTION

According to the 1980s, China's food business has expanded dramatically. Foodborne
illness outbreaks are common in China, indicating that the country's food safety system
has flaws. Chemical poisoning is the second most common cause of foodborne sickness,
after pathogenic microbes. This report gives an overview of China's statutes,
management, inspection, safety, risk alert, and risk evaluation systems, as well as a
description of how chemical residue monitoring programs in foods and ingredients are
implemented. In addition, this paper examines the issues associated in the management of
chemical residues in food products in China, as well as the countermeasures being
implemented. (Key Laboratory of Food Nutrition and Safety, Ministry of Education,
Tianjin University of Science and Technology, Tianjin 300457, China).

In author Thomas H. Marek Food irradiation is a physical method of processing food

(e.g. freezing, canning). It has been thoroughly researched over the last four decades and
is recognized as a safe and wholesome method. It has the potential both of disinfesting
dried food to reduce storage losses and disinfesting fruits and vegetables to meet
quarantine requirements for export trade. Low doses of irradiation inhibit spoilage losses
due to sprouting of root and tuber crops. Food- borne diseases due to contamination by
pathogenic microorganisms and parasites of meat, poultry, fish, fishery products and
spices are on the increase. Irradiation of these solid foods can decontaminate them of
pathogenic organisms and thus provide safe food to the consumer. Irradiation can
successfully replace the fumigation treatment of cocoa beans and coffee beans and
disinfest dried fish, dates, dried fruits, etc. One of the most important advantages of food
irradiation processing is that it is a cold process which does not significantly alter physic-
chemical characters of the treated product. It can be applied to food after its final
packaging. Similar to other physical processes
of food processing, (e.g. canning, freezing), irradiation is a capital intensive process.
Thus, adequate product volume must be made available in order to maximize the use of
the facility and minimize the unit cost of treatment. Lack of harmonization of regulations
among the countries which have approved irradiated foods hampers the introduction of
this technique for international trade. Action at the international level has to be taken in
order to remedy this situation. One of the important limitations of food irradiation
processing is its slow acceptance by consumers, due inter alia to a perceived association
with radioactivity. The food industry tends to be reluctant to use the technology in view
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of uncertainties regarding consumer acceptance of treated foods. Several market testing
and consumer acceptance studies have been carried out on food irradiation in recent
years. These studies showed that, if the safety and the benefits of food irradiation were
properly explained, the consumers were willing to accept irradiated foods. Considering
its potential role in the reduction of post-harvest losses, providing safe supply of food and
overcoming quarantine barriers, food irradiation has received wider government
approvals during the last decade. There is also a trend towards increased
commercialization of irradiated food. Currently, there are 47 irradiation facilities in some
23 countries being used for treating foods for commercial purposes.

A trend is visible in the food literature showing an increasing number of publications on

studies that incorporate some form of participant engagement, such as citizen science and
community-based participatory research. This “participation trend” will inevitably affect
the scientific field of food behavior research. This new trend is however not only
associated with advantages, and a critical reflection on both the advantages and
disadvantages is needed. The current article is a position paper that contributes to the
literature in two main ways. First, participation is still in the developmental stage. Many
different forms, methods and definitions are used. By providing a structured overview of
a variety of participatory methods derived from a focused search of the literature on food
behavior, we aim to clarify the relationships between the various forms of participation
methods. Second, the involvement of citizens in research is increasingly calling for novel
research methods (e.g., voluntary recruitment and active involvement), which may be
accompanied by both advantages and disadvantages. We add to the literature by
developing a framework that indicates the advantages and disadvantages of participatory
methods in food behavior research. Our study highlights the relevance of differentiating
the goal of the researcher (efficiency versus engagement) and the role of citizens
(collecting versus creating), thus implying a trade-off between cost-effectiveness and
involvement, as well as between data richness and data quality. Our work is a first effort
to create structure and guidance within a new area. Our efforts could be used in future
research aimed at developing more extensive protocols and tools for the application of
participation in research, thereby offering a controlled manner to ensure that research
stays abreast of our changing society.

In addition, of the information stated above, the researches decided to conduct a study
about perceptions of senior high school teachers and grade 7 students in case of taking
cookery as their major. The researchers are helping the future generation of teachers and
students in case of core curriculum.

STATEMENT OF THE PROBLEM

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This study aimed to answer the following problems:

1. What is the demographic profile of the students in terms of:

1.1. Sex

1.2. Age

2. What are the insights of the senior high school teachers about the Cookery Major

Malanday National High school?

2.1 Female Teachers 2.3 Female Students

2.2 Male Teachers 2.4 Male Students

3. Is there a significant difference on the perceptions of Grade 11 Cookery students in terms

of sex?

4. What is the opportunity that cookery has to offer?

5. Is there a significant difference on the perceptions of Grade 7?

PURPOSE OF THE STUDY

The purpose of the study was to determine the different perceptions among the incoming grade 8
students about taking Cookery as their strand in Malanday National High school in Marikina
City.

The researchers wanted to identify the benefits of taking cookery strand

In the school. The study aimed as well to strengthen the Technical vocational especially

cookery strand of school

in taking cookery as their strand in the school if ever the result will have good benefits

and on the other hand, may have a recommendation if the results have good effects.
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SIGNIFICANCE OF THE STUDY

This study aimed to determine the benefits of taking cookery as their strand and

also aim to help the students and researchers to determine if taking cookery is beneficial

to them.

TO THE STUDENTS

It will help the student to determine the benefits of cookery strand inside

the school.

TO THE TEACHERS

It will give the benefits taking cookery as a major of that will give the knowledge

that can use in creating rules and regulation inside the school and also to understand

why students wearing makeup.

TO THE SCHOOL

It helps to have right information about the benefits of taking cookery as a major

of the incoming grade 8 students of Malanday National Highschool.

TO THE COMMUNITY

It will give information about Cookery that will give a right understanding why

some students take cookery.

 MALANDAY NATIONAL HIGH SCHOOL
TO THE FOOD MANUFACTURERS

It will give ideas about what shades they can use for their major for students if

ever that there will be a benefit of using makeup inside the room.

SCOPE AND LIMITATIONS

The study will focus on the benefits and improvements in skills they can achieve if they
choose the cookery strand. Cookery strand isn't just about cooking meals and so forth. It
involves learning about safe kitchen practices and food hygiene, which students will
adopt in their lives. The primary subject of this study will consist of the grade 7 students
enrolled in the academic year 2022-2023 who will choose their official strand. On the
other hand, students who take this strand may probably have problems on the financial
because of the expenses. There are many hands-on activities. The study will not cover
bread and pastry production, yet it is on the same track. Moreover, the cookery strand can
boost your confidence to become independent. Enrolling in cooking classes is a fantastic
option, especially if you want to develop your culinary abilities. Cooking classes are brief
courses designed to provide participants with ideas and hands-on experience in various
aspects of food preparation, presentation, and appreciation.

RESEARCH METHODOLOGY

The researchers used a quantitative method of approach for this study.

The researchers decided to use descriptive method since….The researchers prepared

Questions for all the grade 7 students and Senior High School teachers.

It contains questions that can get the respondents perceptions about of taking cookery as a

major inside the classroom.

CONCEPTUAL FRAMEWORK

OUTPUT

THE ADVANTAGES AND

INPUT DISADVANTAGES OF
TAKING COOKERY STRAND
 Grade 7 Students
OF GRADE 7 STUDENTS
 Questionnaires MNHS BATCH 2021-2022
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PROCESS

 Survey Form
 Interview

DEFINITION OF TERMS

CURRICULUM – A curriculum is broadly defined as the totality of student experiences

that occur in the educational process. The term often refers specifically to a planned
sequence of instruction or to a view of the student’s experiences in terms of the educators
or schools instructional goals.
NC (NATIONAL CERTIFICATE) – Is a higher education qualification in a technology
discipline offered by higher institutions across the globe. Each country has its own
specifications about the certificate.
COMPENTENCY – The combination of observable and measurable knowledge, skills,
abilities, and personal attributes that contribute to enhance employee performance and
ultimately result in organizational success.
INTERNSHIP – An is designed just to look at a very specific problem, question or event

to identify the root cause, along with the resulting symptoms that are causing challenges

to business prosperity its these recommendations which may ultimately evolve into a

business transformation programmer or project.

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BENEFICIARY – A person who derives advantage from something, especially a trust,

will, or life insurance policy that a person, organization, that is helped by something,

someone that benefits from something that is receives money or properly when someone

dies.

ADVANTAGE – Something such as a good position or condition that helps to make

someone or something better.
TVL TRACK- The subjects under TVL track strictly follow TESDA’s rules, ensuring
workplace-ready students. In fact, every TVL strand helps students acquire job-ready
skills. The TVL track does not only guarantee skills but also ensures employment,
backed by TESDA certifications: Certificate of Competency (COC) and National
Certifications (NC). So, for students who want to get hired right away in the field of
agriculture, electronics, or trading, TVL track is for you.

CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

METHODS OF RESEARCH

The researchers used Qualitative method to collect and organize the data about the

perceptions of SHS teachers and Grade 7 students in taking cookery strand. The

researchers used Google forms as their method of collecting the data from the

respondent’s perceptions.

RESPONDENTS/ SUBJECT OF THE STUDY

The respondents who cooperated in this research were 93 grade 7 junior high

school students and senior high teachers from Malanday National High school. In total

there were 115 grade 7 students and Senior High School Teacher respondents who gave

their perceptions in using make up inside the classroom.

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RESEARCH INSTRUMENT

The research used questionnaires to collect data. Researchers used three different

sets. First set was assigned for the senior high school teachers. Second set was assigned

to the grade 7 female and male students Third, these questionnaires helped the

researchers to identify the advantage and disadvantage of the respondents regarding in

case of using grade 7 students inside the classroom.

SAMPLING TECHNIQUE

The researchers gathered information by giving a questionnaire to the

Respondents, this instrument helped the researchers to get the perception in using

makeup inside the classroom.

The researchers chose grade 11 female and male students of Sta. Elena High

School as their respondents. The researchers discussed first the importance and purpose

of the research. Second, they gave questionnaires to conduct the survey. The data were

gathered through printed survey forms that contains the demographical background of

the respondents and five questions to be answered by them. After getting the data, the

researchers analyzed and summarized the results.

DATA GATHERING PROCEDURE

The researchers made a questionnaire, which was validated by the Grade 11

HUMSS students and Senior High School Teachers from Sta. Elena High School. Then,

they randomly chose male and female grade 11 HUMSS students and some of the

students were randomly interviewed and surveys

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