Systems

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Effectiveness of Eating Chocolate in Lifting the Mood of Grade 11 Students in Systems

Plus College Foundation-Miranda Academic Year 2019-2020

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Cortes, Jessie Marie S.

Laxa, Chynna Bien L.

Lobo, Allaiza Mae B.

Ragaza, Samantha Victoria B.

San Pedro, Catherine

Sotto, Hersey Irish Yveth R.

This thesis is submitted in partial fulfillment of the requirements in

Research in Daily Life 2

Systems Plus College Foundation, Miranda

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Acknowledgement

The researchers would like to express their sincerest gratitude to research in daily life subject

teacher which is Ms. Kris Datu who gave the golden opportunity in doing this research which

also helped the researchers in a lot of research and I came to know about so many new things.

Secondly, the researchers would like to thank their parents who helped them a lot in finishing

this project within the limited time. The researchers marking this project not only for marks but

also in increasing their knowledge edited we have to use person.

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Chapter 1

The Problem and Its Background

Introduction Page | 3

According to Dr. Christensen (1993), focusing on the use of food as a regulator of a negative

mood state is reviewed. This literature reveals that individuals experiencing a negative mood

state arising from disorders ranging from tobacco withdrawal premenstrual symptoms make

use of carbohydrates ingestion, especially simple carbohydrates, to provide a temporary lifting

of mood. However, other evidence suggest that some individual may obtain a more permanent

control of their negative mood state by eliminating simple carbohydrate from their diet.

Is is accepted that chocolate has a hedonistic appeal to most people; based on sight, colour,

preparation, memories of past chocolate experiences, texture and taste. Yet many people are

attracted to chocolate for other reasons, frequently suggesting that it settles stress, anxiety and

depression. In essence, that it also has a beneficial impact on mood and such a claim is the

focus of this study. (Parker and Brotchie, 2012)

The comfort eating, that is eating induced by negative affect, has been a core theme of

explanations for overeating and obesity. Psychobiological explanations and processes

underlying comfort eating are examined, as well as its prevatence in clinical and non clinical

populations to consider who may be susceptible, whether certain food are comforting and what

the implications for treatment may be. Comfort eating may occur in substantial minority,

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particulary in women and the obese. Human and animaltheories and models of emotional or

stress induced eating show some convergence, and may incorporate genetic predisposition such

as impulsivity and reward sensitivity, associated with dopamine dysregulation underlying

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incentive salience. Comfort eater show vulnerability to depression, emotional dysregulation

and a need to escape negative affect and rumination. During negative affect, they preferentially

consume sweet, fatty, energy-dense food which may confer protection against stress, evidenced

by suppression of the hypothalamic adrenal axismay itself drive appetite for these palatable

foods, and the risk of weight gain increased. Benefits to mood may be transient, but perhaps

sufficient to encourage repeated attempts to prolong mood improvement or distract from

negative rumination. Cognitive behaviour treatments may be useful, but reliable drug therapy

awaits further pharmacogenomic developments. (Leigh, 2012)

The chocolate consumption is anecdotally assiociated with an increase in happiness, but little

experimental work has examinde this effect. We combined a food type manipulation (Chocolate

vs. Crackers) with a mindfulness manipulation (mindful consumption vs. Non-mindful

consumption) and examinde the impact on positive mood. Participants (N=258) were randomly

assigned to eat a small portion (75 calories) of chocolate or a control food (Crackers) in a

mindful or non-mindful way. (Meier et. al, 2017)

The flavor of food is not just limited to the sense of taste, but also it changes according to the

perceived information, information from other perception such as the auditory, visual, tactile

senses or through individuals experiences or cultural background etc. We propased

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„Gravitamine spice“. A system that focuses on the cross modal interaction between our

perception; mainly the weight of food we perceived when we carry the utensils. This system

consists of a fork and a seasoning called the „OMOMI“. The user can change the weight of the
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food by sprinkling seasoning onto it. Through this sequence of actions, users can enjoy different

dining experiences, which may change the taste of their food or the feeling towards the food

when they are chewing it. (Hirose et. al, 2015)

Many women experience ambivalent orientations towards chocolate, both craving for it and

having concerns about eating it. The present study investigated the effect of viewing thin and

overweight images of models in chocolate advertisements on ambivalent attitudes. The

participants were 84 female, aged 17-63 allocated to a thin model condition, an overweight

model condition or a control group. (Durkin et.al, 2012)

This Contemporary ideals of health and nutrition conspire to render the consumption of

chocolate and similar snacks problematic. Individuals who self-define as "chocoholics"

therefore present an ideal opportunity to investigate how ostensibly unhealthy acts are define,

defended and the maintained within a health-concious climate. This article reports on an

interview-based study with five self-professed chocoholics. On a Foucauldian form of

discourse analysis was applied to the interview transcripts and four main discourses identified:

chocolate as dirty and dangerous; chocolate as pleasure; self-surveillance; and addiction. The

function of such discourses in terms of upholding the moral status of these individuals is

discussed. (Benford et. al 2006)

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The Food and mood are regular consistent part of our lives and they inevitably get tangled up

together. This review study aims to find out the physiochemical and biochemical relationships

and the exact mechanism that binds food with mood. Antidepressant like effect of chocolate
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can most likely be attributed to the antioxidant potential of cocoa polyphenol which reduces

hunger and elevates mood. The n-3 PUFA present in fish oil exerts antidepressant effect. Folic

acid and vitamin C is beneficial for the reduction of childhood depression.(Halder et.al, 2016)

According to Brian P. et.al(2017), chocolate consumption is anecdotally associated with

increase in happiness bit little experiment work has examined this effect the researchers

combined a food type (Chocolate vs. Crakers). According to Parker (2006), chocolate has been

long at associate in enjoyment and pleasure. The chocolate can provide own hedonistic by

satisfying in cravings. If you consume as a comfort eating. It is more likely to associate with

prologation. According to Brotchie (2012), the chocolate is accepted has a hedonistic appeal to

people; It is based on sight preparation, chocolate experiments and taste. In essence that its

also have a benefit impact on mood.

The researcher aims to know if eating chocolate is effective in lifting the mood of Grade 11

Student in Systems Plus College Foundation-Midanda Academic Year 2019-2020.

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Conceptual Framework

This table is using a IPO model where in the input is consisting of the following:

Taste, Brand< and Price it also includes the effects of chocolate on the mood of Grade 11
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students. On the other side, the process being used is through gathering information from

related literature, collecting data from the survey, and collecting all data questionnaires. The

output is the effectiveness of eating chocolate in lifting the mood of grade 11 students.

Input Process Output

Preferred chocolate flavor in -Gathering the . The researchers conduct a

terms of: information from survey among the grade11

related literature students in systems plus

1.1 Taste
college foundation – Miranda
-Collecting data from
1.2 Brand academic year 2019-2020.
the survey
1.3 Price They found out that eating
-Collecting all the data chocolate can lift the mood od
Effects of chocolate on the mood
from questionnares
grade 11 students, chocolate
of the grade 11 in terms of:
has no effect in lifting their
2.1 Smell
mood

2.2 Taste

2.3 Appearance

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Hypothesis

The possible outcome of our study is to know how does the chocolate can affect the mood of
the grade 11 students, that the chocolate can make them hyper and make their mood even better.
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Statement of the Problem

The purpose of this study is to know the effectiveness of eating chocolate in lifting the mood

of Grade 11 students of systems plus college foundation – Miranda Academic Year 2019-2020.

A. Which chocolate flavor do you prefer in terms of:

1.1 Taste

1.2 Brand

1.3 Price

B. How does the chocolate affect the mood of the grade 11 students in terms of:

2.1 Smell

2.2 Taste

2.3 Appearance

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Significance of the Study

This study is conducted to benefit the following:

Students - . The students will be direct beneficiaries of this study, they will determine whether Page | 9

eating chocolate is effective in lifting their mood or not.

Parents - The parents of the students will also benefit from this study. This research will widen

their understanding when it comes to the mood of their children.

Future Researchers- The future researchers will certainly benefit in this study, they can use

this research as a reference for their research.

Scope and delimitation of the study

This study focuses on the effectiveness of eating chocolate in lifting the mood of

Grade 11 students in Systems Plus College Foundation –miranda Academic Year 2019-2020.

The respondents of this study where the grade 11 students of Systems Plus College Foundation

–miranda with a total of 288 students. The primary data gathering method to be used will be

survey questionnaires which concerns the effects of eating chocolate in lifting the mood of

Grade 11 students.

Definition of Terms

1.Chocolate- is a prepared form of fruit og the Theobiona cacao. A tropical tree

whose bame means “Food of the Gods” in Greek (Szalay, 2018)

In this study, This word is defined as food that can change or lift the mood of a person

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2.Mood- is a prevailing psychological store (Habitual or relatively temporary) It

is further defined as a Feeling,State or Prolonged emotionn that influences the whole of one’s

physic (Clark, 2005)

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In this study, This word is defined as a behaviour of a person.

3.Research- Is a systematic, Controlled, Emperical and Critical investigation of

hypothetical propositione about the presumed relations among natural phenomena (Kerlinger,

1873)

In this study, This word is defined as a one of the researchers subject in school that you need

to study well.

Acronyms: Systems Plus College Foundation

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Chapter 2

Methodology

This chapter presents the research design, respondents of the study, instrument, datacollective Page | 11

and statistical treatment.

Research Design

The researcher use descriptive design. Descriptive design is used to describe

characteristics of a population or phenomenon being studied. It does not answer questions

about how/when/why/ the characteristics occurred. The describe study provided and

facilitated researchers to generate findings closer to the raw data than other. (Lambert, 2008)

According to Lisa 2010 descriptive research is a study of status and is widely used in

education, nutrition and the behavioral sciences. It is suitable to our study Effectiveness of

Eating Chocolate in Lifting the Mood of Grade 11 students in Systems Plus College

Foundation-Miranda because it describe what are the effects of eating chocolate in lifting the

mood of the students it observe the subjects without otherwise intervening.

Respondents of the study

The respondents of the study are grade 11 student of Systems Plus College Foundation

Miranda who are fan of eating chocolate. The researchers choose the respondents because

they are who eat chocolate and also they can determine what are the effectiveness of eating

chocolate in lifting the mood

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This study will use the stratified random sampling in determining the title.

Stratified random sampling is a method or sampling that involves the division of a population

into smaller groups known as strata. In stratified random sampling or stratification the strata
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are formed based on member's shared attributes or characteristics. Stratified random sampling

is also called proportional random sampling or quota random sampling. (Nickolas, 2019).

Instrument

The researchers read books and browse in the internet that related to their study to established

the guidelines that will form the questionnaires which can support the study.

This study will use the questionnaire method in collecting data and information.

Upon checking the validity, the researchers has counted all the given answers to form the final

draft counted of 50 respondents regarding to the effectiveness of eating chocolate in lifting the

mood of Grade 11 students in SPCF, Miranda a.y 2019-2020. To be submitted to the adviser

for the final proof reading.

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Data Collection

The researchers made a request letter and was signed by the heads of Systems Plus College

Foundation Miranda and their research adviser. Upon approval, researchers personally
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administered the questionnaires to the respondents.

The questionnaires were retrieved from the respondents making sure that all the given

questions were answered.

Statistical Treatment of Data

Statistical Treatment of data is essential to make use of the data in the right form. Row data

collection is only aspect of any experiment. The organization of data is equally important so

that appropriate conclusions can be drawn. (Siddharta kalla, 2009)

The process of creating frequency and percentage distribution involves identifying the total

number of observations to be presented and counting the total number of observations within

each data point of grouping of data point.

Frequency and percentage Distribution

A frequency and percentage distribution is a display of data that specifies the percentage of

observations that exist for each data point or grouping of data points.

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Summary of Tally

Respondents Population Size Sample

Earth 31 18
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Mars 34 19

Jupiter 20 11

Venus 28 16

Pluto 28 16

Charity 32 18

Humility 26 15

Patience 22 12

Mayon 34 19

Banaue 20 11

Tubbataha 31 18

Total: 306 173