CHAPTER 5

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presented findings, conclusion recommendations of this study. This study Determine the

Acceptability of Okra as Alternative Flavoring and Additives for the Bread and Pastry of a Diabetic

Person in Pasig City

Specifically, this study sought answers to the following questions.

1. What is the profile of respondents in terms of :

1. 1 Age

1.2 Sex

1.3 Strand

1.4 Occupation

Findings of the Study

The following are obtained based on analysis and interpretation of data.

1. Demographic Profile of the Respondents

1.1 Age
 It appears that the majority of respondents are between the ages of 16 and 18, reaching

93% of the total number of respondents. Adolescence has been included in the age demographic.

1.2 Sex

It demonstrates that a large proportion of the total number of respondents is female,

representing 61 % of the total percentage of respondents. It is closely followed by male

respondents, who result in 36 % of the total and prefer not to say who result in 3%.

1.3 Strand

According to the findings, 27% of respondents are from the HUMSS (Humanities and Social

Science) Strand, while 20% are from the STEM (Science, Technology, Engineering, and

Mathematics) Strand. While ABM (Accountancy, Business and Management) and ICT

(Information Communication Technologies) have 19 % and 15%, respectively, HE (Home

Economics) has a small percentage of respondents.

1.4 Occupation

According to the findings it appears that the majority of the respondents are all students.

2. Respondents Acceptability of Okra as an Alternative Flavorings and Additives in Bread

and Pastry for a Diabetic Person in Terms of:

2.1 In terms of reference

Table 6 shows that the majority of the respondents are accepts okra as an alternative

flavoring and additives in bread and pastry for diabetic person as personal reference (42%).

Following accepts okra as an alternative flavoring and additives in bread and pastry for diabetic

person as economic reference (36%). While the respondents accepts okra as an alternative
flavoring and additives in bread and pastry for diabetic person third for cultural reference (18%)

and last for social reference (4%).

2.2 In terms of additive

Table 7 shows that the majority of the respondents are accepts okra as an alternative

flavoring and additives in bread and pastry for diabetic person as substitute (49%). Following

accepts okra as an alternative flavoring and additives in bread and pastry for diabetic person for

accessibility (21%). While the respondents accepts okra as an alternative flavoring and additives

in bread and pastry for diabetic person third for convenience (20%) and last due to price (10%).

3. Survey

Majority says it is acceptable to use okra as alternative flavoring and additives in bread and

pastry for a diabetic person in Pasig City. However, are unsure whether it’s applicable to mix

okra/lady finger with bread and pastry

The majority also knows what a lady finger/okra is. The majority are also aware of the health

benefits that lady finger/okra provides. So as the awareness of what foods and nutrients a

diabetic person should consume.

The majority knows what Diabetes is. The majority also know what causes Diabetes. The

majority also limit themselves from consuming too many sweets.

Conclusion

The findings of the study yielded to the following conclusions:

 1. Majority of the respondents belongs to the female population, from a 16-18 age

group, and from the HUMSS (Humanities and Social Science) strand.

2. The researchers based on acceptability of okra as an alternative flavorings and

additives in bread and pastry for a diabetic person in terms of:

2.1 In terms of reference.

2.2 In terms of additive.

3. The researchers concluded that the respondents accepts okra as an alternative

flavoring and additives in bread and pastry for diabetic person as personal

reference on the while, accepting okra as an alternative flavoring and additives in

bread and pastry for diabetic person as substitute.

Recommendations:

Based on the conclusions, the following recommendation/s are presented:

1. The school premises shall give an extra counselling to the students about diabetes

and its adversaries to the body especially on the majority female population, from

a 16-18 age group, and from the HUMSS (Humanities and Social Science) strand

of Sta. Lucia High School. This can be done through extra 1-hour classes that can

be funded by the school or the PTA to help educate and promote collective

substitutes to sweets of pastries and breads.

2. The researchers recommend to further study the effects of okra as an alternative

flavouring in an experimental type of research and discuss its effects through a

comparison-test between a pastry applied with and a pastry applied without okra.
Additionally, the researchers suggests to expand the age group of the respondents,

specifically to ages 45 older since they are found to more likely develop type 2

diabetes.