Veggie Nuggets: The Health Benefits of Utilizing Vegetables Instead of Meat to Make

Nuggets that are Acceptable for Toddlers.

An Action Research

Presented to
The Faculty of the College of Teacher Education Citi Global College Inc. VCB Building
107 Limcaoco St. Poblacion Uno, Cabuyao City, Laguna

In Partial Fulfillment of the Requirements for the Degree Bachelor of Technical-Vocational

Teacher Education Major in Food and Service Management

Arzola, Ivan Angelo R.

Manalo, Danica R.
Profugo, Janella F.
Ungab, Erica Mae S.

2022
 Certification

The research entitled “Veggie Nuggets: The Health Benefits of Utilizing Vegetables
Instead of Meat to Make Nuggets that are Acceptable for Toddlers”. Prepared and
submitted by Arzola, Ivan Angelo R., Manalo, Danica R., Profugo, Janella F., Ungab, Erica
Mae S. in partial fulfillment of the requirements for the subject Food Selection and
Preparation in College, has been examined and is hereby recommended for acceptance
and approval for final oral defense.

JOHN MARION CASTILLO

Research Adviser
 Approval Sheet

Approved by the panel of examiners on Oral Defense with a grade of __________.

JOHN MARION G. CASTILLO

Chairman

JOSH ARON BAGTAS, BTVTED

Member

Accepted and approved in partial fulfillment of the requirements for the degree, Bachelor
of Technical-Vocational Teacher Education major in Food and Service Management.

JOHN MARION G. CASTILLO

Professor, BTVTED

Program Date: December 3, 2022

 Acknowledgment

The researchers express their heartfelt gratitude to those who in one way helped in the
completion of this research study.

First, to our Almighty God, for the gift of wisdom and knowledge and for giving us the
courage for accomplishing the study.

To Sir John Marion Castillo, for his patience in instructing and teaching us how to door
conduct this study. His great ideas contributed a lot to the betterment of this paper.

Our family and loved ones served as our inspiration, motivator, and provider of our
financial expenses.

The researchers also extend their gratitude to the BTVTED students of Citi Global College
(Binan), classmates, and friends for actively participating in this research study.

Above all, God Almighty, is the source of the researchers' strength, wisdom, and light.
 Dedication

The following researchers would like to dedicate this research to everyone on the list
below:

To all the parents and students who have helped one another choose a college course that
is better or more suitable for them and will eventually lead to their achievements. They
are continuously worried about their child's future and seek out strategies to help them
follow the route they have chosen. Their unflinching dedication to assisting one another
can help them succeed in the midst of this pandemic.

A special thank you to the devoted parents of the researchers for their unflinching support
throughout. We would also want to express our gratitude to all of your friends and
classmates whose support and words of inspiration helped this study succeed.

Arzola, Ivan Angelo R.

Manalo, Danica R.

Profugo, Janella F.

Ungab, Erica Mae S.

 Abstract

This research is well established that children's diets are deficient in nutrient-dense foods
including but not limited to vegetables. Food products must be appealing to kids in order
to urge them to eat healthier. The goal of this research is to create a vegetable-based
nugget that would meet the demand for a toddler-friendly vegetable snack. The vegetable
nugget recipe was developed by trial and error Using particular nutrients that were high in
vitamins, minerals, and fiber yet low in calories and fat. A survey/questionnaire was
conducted to determine the preference and acceptability of adults and children. A
complete nutrient analysis calculated the number of calories and nutrients found in the
vegetable nugget. The final cost analysis reports the monetary means to create the
product. In conclusion, our vegetable nugget was accepted in taste and appearance by
both adults and children. The product is low in calories, and high in fiber, vitamins, and
minerals, and consumption of this product would support children’s diet in eating
vegetables, both of which are necessary in a diet for health benefits.
 Table of Contents

PRELIMINARIES PAGE

Title page…………………………………………………………………………………1

Certification……………………………………………………………….……………...2

Approval sheet……………………………………………………………………………3
Acknowledgement………………………………………………………………………..4
Dedication………………………………………………………………………………...5

Abstract…………………………………………………………………………………...6

CHAPTER

I. THE PROBLEM……………………………………………………………………9-11

Introduction………………………………………………………………………………9

Statement of the Problem………………………………………………………………...9

Scope and Delimitation…………………….…………………………………………….10

Significance of the Study……………….………………………………………………..10

Operational Definition of Terms………………………………………….……………...10

Assumptions……………………………………………………………………………...10
Hypothesis………………………………………………………………………………..11

II. REVIEW OF RELATED LITERATURE ……………………………………….12-14

Theoretical Framework……………………………………………………..……………12

Conceptual Framework………………………………………………….……………….14

III. RESEARCH METHODOLOGY ………………………………………………..15-16

Research Design………………………………………………………………………….15

Research Instrument………………………………………………………………………15
Data Gathering Procedure…………………………………………...……………………15

Statistical Treatment of Data……………………………………………..………………16

IV. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA…....17-21

Table 1 Distribution of Respondents in terms of Age …………………..…………….17

Table 2 Distribution of Respondents in terms of Gender. …………………………….18

Table 3 Distribution of Respondents in terms of Employment status.…... …………...19

Table 4 Actual Results of the Survey ……………………………………………….…20

V. SUMMARY……………………………………………………………………….22-23

Summary……………………………………………………………………..…………22
Conclusions…………………………………………………………………..………....22
Recommendation………………………………………………………………………..22
BIBLIOGRAPHY……………………………………………………………………….23

APPENDICES

A. Letter of the Evaluators……………………………………………………………….24

B. The Evaluators of this Study………………………………………………………….25

C. Scorecard for the Preparation of Vegetable Nuggets………... ………………………26

D. Ingredients and Procedure of Vegetables Nuggets……………………………………27

E. Cost Benefits Analysis of Vegetable Nuggets………..……………………………….27

UTILITY MODEL……………………………………………………………………….28
DOCUMENTATION……………………………………………………………………29

CURRICULUM VITAE………………………………………………………………...30
 CHAPTER 1

THE PROBLEM

Introduction

Chicken nuggets are regularly consumed by toddlers, chicken contains B vitamins

and protein. It is highly well-liked, especially among toddlers, who enjoy eating frozen
foods like nuggets since they are simple to prepare and have a tasty flavor.

This research aims to give a twist to nuggets without adding meat. It’s a veggie, to
experiment with new recipes and to cook in their unique style. Moreover, to persuade
some people to consume vegetables rather than solely pork and chicken, and to
encourage them to experiment with other vegetable flavors. This is so that everyone may
eat more veggies.

The researchers create Veggie Nuggets: The Health Benefits of Utilizing Vegetables
Instead of Meat to Make Nuggets that are Acceptable for Toddlers in order to add flavor
to the well-liked meal and make it healthier by using various types of vegetables as its
taste. The healthier and more flavorful vegetable nuggets. With this study, the researchers
want to readily provide parents with information—without using chicken or pork—
through these nutritious vegetable nuggets.

Statement of the Problem

The main problem of this study is that people who don’t eat vegetables, especially
young children don’t know that vegetables have a lot of benefits. This study aims to
determine the health benefits of utilizing vegetables instead of meat to make nuggets that
are acceptable for toddlers. This study also searches for answers to the following
questions:

1). What is the demographic profile of the respondents in terms of

1.1 Age

1.2 Gender

1.3 Employment Status

2. What are the preferences of young children in terms of:

2.1 Appearance

2.2 Taste

3. What is the response of the young children on vegetable nuggets in terms of:

3.1 Appearance

3.2 Taste

Scope and Delimitation

This study focused on how toddlers accept the idea of making vegetable nuggets to
determine whether vegetable nuggets will suit the tastes of toddlers, considering that
they prefer meat nuggets. The respondents of the study are the residents of Barangay Sto.
Tomas Manarin Compound Biñan Laguna. The researchers obtain data through survey
questionnaires.

Significance of the Study

The goal of this study is to promote healthy meatless nuggets to the social market,
especially toddlers who are most likely the pickiest eater of the age group. These veggie
nuggets will also come in different shapes and sizes, and also this product will be the
primary source of protein and other beneficial nutrients that a growing body needs in the
daily fast-facing way of lifestyle. These nuggets will be different from the other well-
known nuggets because the researcher came up with the idea to use indigenous
vegetables that were formally grown in the Philippines. That’s these nuggets will be more
affordable yet nutritious and surely will adapt and blend with Filipino consumers.

Operational Definition of Terms

Acceptable – able to be agreed on; suitable

Calories – the amount of energy released when your body breaks down (digests and
absorbs) food

Nuggets – a small piece of chicken or fish that has been covered in breadcrumbs and fried
Toddlers – a young child

Utilizing – make practical and effective use of.

Vegetables – a plant or part of a plant used as food, typically as an accompaniment to

meat or fish, such as a cabbage, potato, carrot, or bean.

Assumptions

The study focused on the health benefits of utilizing vegetables instead of meat to
make nuggets that are acceptable for toddlers. The following assumptions were made:

1. The researcher made the assumption that the respondents would be a reliable source of
data that would enable this study to be successful.

2. The researcher made the assumption that the respondent would be honest in
answering the questions.

3. The researcher made the assumption that utilizing vegetables instead of meat to make
nuggets has plenty of health benefits.

4. The researcher would be able to deeply explain the purpose of the study to its
respondents.

Hypothesis

The researchers come up with the objective that the product “veggie nuggets” will
provide a tasty, convenient alternative similar to a product (chicken nuggets) that the
toddlers will consume often, and also will help the parents increase the consumption of
vegetables and a good source of primary nutrients in their children’s diet while also
providing increasingly amount of protein but also low on calories intake.
 CHAPTER 2

REVIEW OF RELATED LITERATURE

Theoretical Framework

According to Food Quality and Preference Volume 79, January 2020, 103758, Food
Quality and Preference Consumer acceptance of blending plant-based ingredients into
traditional meat-based foods: Evidence from the meat-mushroom blend. It focused on
testing sensory characteristics and appeal with consumers. The current study responds to
calls in the literature to extend learning about plant-forward foods, beyond sensory
testing, and into consumer acceptance and adoption of these products. The objectives of
this study are to examine the nature of consumer response to blending plant-based
ingredients into traditional meat-based foods and to understand the individual lifestyle
and motivational differences that influence this response. It finds that consumer
acceptance is influenced greatly by their assessment of plant-based foods’ taste, health,
sustainability, cost, and novelty. Results also find that assessment is influenced by
individual differences in food values and lifestyle including healthy eating and food
innovativeness. Contributions to marketing theory include the integration of new
constructs with existing theory to establish new relationships that better explain and
predict the acceptance of blending plant-based ingredients into meat-based foods.
Understanding consumer context and motivations for adopting these products has
important consequences for marketing positioning, messaging, and promotion.

According to Food Quality and Preference Volume 91, July 2021, 104191, explores
the factors that influence consumer purchase intention and behavior for organic
vegetables in Brazil. A conceptual model based on the theory of planned behavior (TPB)
was developed. In addition to all standard relationships in the TPB, the candidate variables
of perceived health benefits, perceived sustainability benefits, and perceived price were
added to the TPB-based model. Attitude was expected to mediate the relation between
perceived health benefits and intention and the relation between perceived sustainability
benefits and intention. Perceived price was expected to moderate the relation between
intention and behavior. The theory of planned behavior (TPB) (Ajzen, 1991) has been
extensively used as a framework for understanding the purchase and consumption of
organic food (see Scalco, Noventa, Sartori, & Ceschi, 2017 for a comprehensive review).
The TPB postulates that the intention to perform a given behavior is the best predictor of
actual behavior performance (Ajzen, 1991). Intention, in turn, is determined by three
sociopsychological constructs: attitude, subjective norms, and perceived behavioral
control.

According to E.J. Van Loo et al., Healthy, sustainable and plant-based eating:
Perceived (mis) match and involvement-based consumer segments as targets for future
policy Food Policy (2017). This study has four specific objectives in providing behavioral
insight for integration within sustainable and healthy eating policy. The first objective of
this study is to explore what consumers associate with sustainability in a food context. This
provides insight into the focal meaning of sustainability among the study sample. Second,
this study seeks to investigate the (dis)similarities or (mis)match between consumers’
perceptions of an environmentally sustainable diet, a healthy diet and a plant-based diet.
While there is a growing interest in healthy and sustainable food consumption, little is
known about the match or mismatch between these two concepts, as perceived by
consumers, and to what extent the perception of plant-based diets (proposed as a
possible solution in this debate) also matches these two concepts. Third, the study
assesses consumer involvement in healthy and sustainable eating, and uses these
constructs as segmentation variables to identify consumer segments. Fourth, the resulting
consumer segments are profiled. With plant-based diets being advocated as healthier and
more sustainable, consumer attitudes towards, and consumption of, plant-based foods
are assessed and used as segment profiling variables, together with other person-related
factors such as food-related attitudes and concerns.

The theories above will guide the researchers in their study to Utilize Vegetables
Instead of Meat to Make Nuggets that are Acceptable for Toddlers.

Conceptual Framework

The study premised on the following framework

 *
*

*
INPUT PROCESS OUTPUT
1). What is the
demographic profile Veggie Nuggets
of the respondents Phase 1
in terms of
Preparation of
1.1 Age Ingredients Used
1.2 Gender Phase 2 Vegetables Nuggets

1.3 Employment Mixing of Ingredients

Status
Phase 3
2. What are the
preferences of Packaging
young children in
terms of:

2.1 Appearance

2.2 Taste

3. What is the
response of the
young children on
vegetable nuggets
FigureinI.terms of:
The Research Paradigm
3.1 Appearance
This paradigm served as a guide in achieving the objectives of this study. The researchers
3.2 Taste
prepared the product “veggie nuggets” will provide a tasty, convenient alternative similar
to a product (chicken nuggets) that the toddlers will consume often, and also will help the
parents increase the consumption of vegetables and a good source of primary nutrients in
their children’s diet while also providing increasingly amount of protein but also low on
calories intake. The quality of the finished product is evaluated in terms of taste, texture
and appearance.
 CHAPTER 3

RESEARCH METHODOLOGY

Research Design

The research design we employed was experimental research. The primary goal of
this study is to promote healthy meatless nuggets to the social market, especially toddlers
who are most likely the pickiest eater of the age group.

Research Instrument

The main instrument used in this research was the survey/questionnaires, which
consist of three parts: First is the profile of respondents, second is the survey and last was
the interview part. The first part of the questionnaire is the profile of the respondents. It
includes name, age, Gender, and family monthly income. The second part is the survey. It
was designed to determine the preference of the respondents when it comes to the
Appearance and taste of veggie nuggets. And the last part is the interview questions. It
was a question and answer designed to verify the problems of the parents when it comes
to feeding vegetables to toddlers, we want to know their opinions about obstacles,
problems, possible solutions, and probable results.

Data Gathering Procedure

The following are the steps involved in the process of conducting the study: Creating
permission letter. Before handing out the survey form, the researchers will compose a
permission letter for the Families/parents of the children to fully understand the purpose
of the study being conducted. Determining the respondents. The researchers will
determine the number gender of the respondents and the age(s) of the respondents by
conducting a survey. Validating the instruments. The questionnaires that the researchers
made were validated by an expert. Administration of the Instrument. After the validation
process, the researchers distribute the questionnaire through visiting Houses. Retrieval of
the Instrument. The researchers immediately collected the data. Collection and Scoring of
Data. The data were tailed, analyzed, and interpreted.

Statistical Treatment of Data

1. Percentage

The percentage statistical treatment will be used by researchers to calculate the fraction
of the data that has been collected.

Formula:

% = f/N x 100

where;

% = Percentage

f = frequency

N = total number of respondents

2. A weighted mean technique will be used to assess each question's data, which will be
rated on a 4-point Likert scale. The maximum and minimum limits should be defined as
needed.

Formula:

WM = F x B / P

Where;

F = number of students who answered every question

B = response to each count from respondents

P = total number of respondents

 CHAPTER 4

PRESENTATION ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the data gathered by the research of Veggie Nuggets: The
Health Benefits of Utilizing Vegetables Instead of Meat to Make Nuggets that are
Acceptable for Toddlers of CITI GLOBAL COLLEGE, INC – BIÑAN.
1. Demographic Profile
1.1 Distribution of Respondents in terms of Age.

AGE FREQUENCY PERCENTAGE

14 1 6.66%
15 2 13.33%
16 2 13.33%
17 1 6.66%
21 1 6.66%
23 1 6.66%
25 1 6.66%
27 1 6.66%
29 1 6.66%
33 1 6.66%
34 1 6.66%
42 1 6.66%
62 1 6.66%
TOTAL 15 100%
Table 1: Age

Table 1 shows the distribution of the 15 residents as the respondents of this study to the
Demographic profile concerning Age. The age of 15 and 16 with a frequency of 2 was
equivalent to 13.33%. The age of 14, 17,21,23,25,27,29,33,34,42, and 62 with a frequency
of 1 was equivalent to 6.66% with a total of 100%.
 14
15
16
6.66%,6.66%,
7% 6% 17
6.66%, 7%
13.33%, 13% 21
6.66%, 7%
23
6.66%, 7%
25
13.33%, 13%
6.66%, 7% 27
29
6.66%, 7% 6.66%, 6%
6.66%,6.66%,
7% 6.66%, 33
7% 6%
34
42
62

Figure 1.

Demographic Profile of Veggie Nuggets: The Health Benefits of Utilizing Vegetables Instead
of Meat to Make Nuggets that are Acceptable for Toddlers of CITI GLOBAL COLLEGE, INC –
BIÑAN of Age.

1.2 Distribution of Respondents in terms of Gender.

Gender Frequency Percentage

Male 5 33.33%
Female 10 66.66%
Total 15 100%
Table 2: Gender

Table 2 shows the gender distribution of the 15 residents of Manarin Compound, Sto.
Tomas, Biñan Laguna who participated in this study as respondents to the Demographic
Profile of Gender. Ten (10) or 66.66% are Female, while Five (5), or 33.33% are men.
According to the findings, the majority of respondents are female.
 33.33, 33% Male
Female

66.66, 67%

Figure 2.

Demographic Profile of Veggie Nuggets: The Health Benefits of Utilizing Vegetables

Instead of Meat to Make Nuggets that are Acceptable for Toddlers of CITI GLOBAL
COLLEGE, INC – BIÑAN of Gender.

1.3 Distribution of Respondents in terms of Employment status.

Employment Status Frequency Percentage

Employed 5 33.33%
Unemployed 10 66.66%
TOTAL 15 100%
Table 3: Employment Status

Table 3 shows the gender distribution of the 15 residents of Manarin Compound, Sto.
Tomas, Biñan Laguna who participated in this study as respondents to the Demographic
Profile of Employment Status. Ten (10) or 66.66% are Female, while Five (5), or 33.33% are
men. According to the findings, the majority of respondents are unemployed.
 33% Employed
Unemployed

67%

Figure 3.

Demographic Profile of Veggie Nuggets: The Health Benefits of Utilizing Vegetables

Instead of Meat to Make Nuggets that are Acceptable for Toddlers of CITI GLOBAL
COLLEGE, INC – BIÑAN of Employment Status.

Table 4: Actual Results of the Survey

Question Strongly Agree Disagree Strongly Description

Agree Disagree

Have you ever

heard of or tried 60% 40% 0 0 Strongly
veggie nuggets? Agree

This product is
crunchy and 86.67% 13.33% 0 0 Strongly
delicious. Agree

This product is
healthy. 93.33% 6.67% 0 0 Strongly
Agree
I'd recommend
this product in the 93.33% 6.67% 0 0 Strongly
market. Agree

I’m planning to
purchase this 93.33% 6.67% 0 0
product again. Strongly
Agree

The main objective of this study is to assess the health advantages of vegetables
when processed into veggie nuggets, and to determine if toddlers would accept the idea
of creating vegetable nuggets, given that chicken nuggets are the most prominent nuggets
on the toddler’s taste.

This research also includes the preparation and procedure of Vegetable nuggets.
This chapter assesses the data gathered from the survey questionnaire. To know the
preference of parents and young children in vegetable nuggets in terms of taste, texture,
and appearance. The respondents had four choices which are: strongly agree, agree,
disagree, and strongly disagree. The researchers analyzed and determine how many
responses do each given choice got for each statement and computed the percentage.
Based on these interpretations, the respondents are strongly agree that the product,
vegetables nuggets have a lot of health benefits, they also agree on purchasing this
product again. In terms of taste they strongly agree that the product are crunchy and
delicious. In this table it shows the distribution of the percentage per variable that the
respondents of Manarin compound have responded to.
 CHAPTER 5

SUMMARY

This chapter presents the summary of the findings of the study, the conclusion
drawn from the findings, and the recommendation of the researchers.

Summary

This study focused on the ACCEPTABILITY OF VEGGIE NUGGETS. THIS WAS

CONDUCTED DURING THE FIRST SEMESTER OF A.Y 2022-2023. The Data were Gathered
From 15 Evaluators in Manarin Compound, Sto Tomas Binan Laguna.

The results of the evaluation were interpreted through percentages.

Based on the result, the study revealed the following:

1. The age group from 15-16 yrs. old got the highest percentage score which is
13.33% and the majority of the respondents that participated are female which is
66.66%

2. The respondents strongly agree that veggie nuggets are acceptable in terms of
appearance, taste, and nutritional value.

Conclusion and Recommendation

In conclusion, vegetable-based nuggets could provide children as well as adults with

healthy alternatives and affordable meals. There can be no doubt that veggie nuggets are
starting to heat up on the market. Being most of the consumers were choosing and
promoting healthy nutritious snacks, the product is creating its own unique name. In the
world today where, numerous diseases occur people are more aware to start living and
eating healthy to surpass the daily routine of life.

Since the results of the study proved that developed veggie nuggets were generally
accepted in terms of taste and appearance as well as nutritional value, it is recommended
for these products be sold in school canteens to continue promoting healthy and
nutritious foods. Furthermore, the product developed out of this research is
recommended for comprehensive tests in nutritional contents and suggested serving for
commercialization of this product. To the next generation of researchers whose trying and
find proof that veggie nuggets as a staple source of protein and nutrients. More research
and finding more proof and other ingredients to enhance the quality and benefits of the
product. Soon these veggie nuggets will gain more attention and fame the consumers,
especially their children to attain well-balanced good nutrition to promote sustainable
living and growth.

To future consumers may you nurture good quality products that provide quality and
affordable sources of nutritional value to adapt to the new needs and wants of consumers.

Bibliography

https://www.behance.net/gallery/912239/Food-Product-Development-Veggie-Nuggets

https://www.proquest.com/openview/5a460e91f194c533df036324c48aa70f/1?pq-
origsite=gscholar&cbl=18750

https://dl.acm.org/doi/abs/10.1145/3483794.3485057

https://www.wthfoods.ph/about/

https://www.sciencedirect.com/science/article/abs/pii/S0950329319302927
 APPENDIX A

CITI GLOBAL COLLEGE

VCV Building 107 Limcaoco St. Poblacion Uno, Cabuyao City, Laguna

November 25, 2022

Dear Evaluator’s,

Good day!

The undersigned are presently undertaking action research entitled, Veggie

Nuggets: The Health Benefits of Utilizing Vegetables Instead of Meat to Make Nuggets that
are Acceptable for Toddlers.

In connection, please have a taste test of this product and feel free to evaluate
and help us gather the necessary information and enable us to complete the necessary
data needed to complete our action research.

Thank you Very much!

Truly yours,

Arzola, Ivan Angelo R.

Manalo, Danica R.

Profugo, Janella F.

Ungab, Erica Mae

APPENDIX B
 APPENDIX C

Scorecard for Preparation of Vegetable nuggets

Excellent Very Good Good Poor

Criteria 4 3 2 1

Taste

Texture

Taste

Legend:

4 Excellent

3 Very Good

2 Good

1 Poor
 APPENDIX D

Ingredients and procedure of Vegetables nuggets

Standard ingredients:

• Sweet potato
• 1 carrot
• 3pcs of Tofu
• 1 Red bell pepper
• 1 Onion
• 1 Garlic
• 1 Egg
• Flour & Breadcrumbs
• Salt & Pepper

Procedure:

First, Boil the sweet potatoes, then slice into small pieces all the vegetables like carrots, onion,
garlic, and bell pepper. Second, make sure that the tofu is dry and when it’s fully dry smash it with
sweet potatoes and add all the slice vegetables. Third, add salt and pepper to taste and mix it
thoroughly. When the mixture is done, we can now proceed to coating. Shape the mixture into
squares, circle, etc. After that coat it with flour, egg, and breadcrumbs. Lastly, we can now proceed
to frying. Make sure that the oil is hot before adding the nuggets.
 APPENDIX E

Cost benefits analysis of Veggie Nuggets

ITEMS QUANTITY UNIT COST TOTAL COST

Sweet potato 2 pcs. 17 34

Carrot 1 pc. 20 20

Tofu 3 pcs. 7 21

Red bell pepper 1 pc. 12 12

Onion 1 pc. 5 6

Garlic 1 pc. 7 7

Egg 1 pc. 7 7

Flour 1 cup 10 10

Breadcrumbs 80 grams 18 20

Salt 1 teaspoon 1 1

Pepper 2 teaspoons 1 2

Total expenses 140

Number of serving 40
UTILITY MODEL REGISTRATION Registration No.:

Issue date:

________________________________________________________________________

Title Veggie Nuggets: The Health Benefits of

Utilizing Vegetables Instead of Meat to

Make Nuggets that are Acceptable for

Toddlers.

Maker(s): Arzola, Ivan Angelo R.

(COMPLETE ADDRESS)

Manalo, Danica R.

(COMPLETE ADDRESS)

Profugo, Janella F.

(COMPLETE ADDRESS)

Ungab, Erica Mae S.

(COMPLETE ADDRESS)

Applicant(s): CITI GLOBAL COLLEGE INC.

(COMPLETE ADDRESS)

Filling Date:

Publication Date:

Application no.:

Foreign Application Priority Data:

International Class:
SPECIFICATIONS

PREPARATION AND EVALUATION OF VEGGIE NUGGETS

TECHNICAL FIELD OF THE UTILITY MODEL

This utility model refers to the process of making veggie nuggets as well as the
nutritional facts and values on the basis of vegetables as the source of protein and other
helpful enzymes for the growing needs of children.

BACKGROUND OF THE UTILITY MODEL

Nowadays people are involved in eating at restaurants and process food on a daily
basis. Because of the fast phase of life, humans need food that is accessible and on the go.
Not knowing the health risks and how the food is being processed. Filipinos are very well
known for their love of food. Greatly embodied examples are the wide variety of
restaurants and street foods that are scattered all over the streets and cities. Nuggets are
one of the examples for staple food not just for the kids but as well as the adults, nuggets
are best when it's hot and crispy and deep in our favorite sauces. But also this is best as
well as snacks and food that is on the go. But come to think of this, nuggets are made of
extenders and additives that are unhealthy and cooking it on high amounts of oil, soaks to
golden perfection. On this point of view the researcher came up with the new idea and
not sacrificing on the sensation of eating processed food. It is made from carrots which is
the best-known source for vitamin A and good for eyesight and glowing skin bell pepper,
one of the good sources of potassium and iron that is good for blood circulation, and garlic
best of its anti-inflammatory factors for the body. Onions for antioxidants and improved
digestive circulation, sweet potato to reduce obesity and cancer cells and tofu best known
as the natural source of protein. Salt, pepper and paprika are the natural ingredients for
taste. Breadcrumbs, egg and flour are used to bind all the ingredients and to mold on
different shapes and sizes. Combine all these ingredients to a food processor to assure
the smooth texture and mold it on various shapes and let it cool in the freezer for a couple
of hours to assure the crispiness of the veggie nuggets. It can be cooked through frying,
putting it in the microwave and for a healthier result use an air fryer
SUMMARY OF THE UTILITY MODEL

This study greatly shows the nutritional factor in using vegetables as an alternative
to making nuggets. Random correspondents are chosen but mainly mothers from different
kinds of families because they are the primary individuals who are capable of choosing the
right and adequate product that their own family needs in everyday circulation of fast
phasing life habits.
Documentation
 CURRICULUM VITAE

Name: Ivan Angelo R. Arzola

Address: 1526 Almazora Compound Dela Paz Binan City Laguna

Contact Number: 09925677182

Email: arzolai828@gmail.com

PERSONAL PROFILE

Date of birth: May 31 2002

Citizenship: Filipino

Sex: Male

Civil Status: Single

height (inches): 5'6

weight (kg): 55

EDUCATIONAL ATTAINMENT

College: Citi Global College 2022-2023

Senior High School: AMA COMPUTER COLLEGE BINAN CAMPUS 2019-2021

Junior High School: Binan National High School Dela Paz Annex 2015-2019

Elementary: Dela Paz West Elementary School 2009-2015

Name: Danica R. Manalo

Address: Purok 5 Looban Brgy Soro-Soro Binan City Laguna

Contact Number: 09102463822

Email: manalodanica75@gmail.com

PERSONAL PROFILE

Date of birth: November 13, 2003

Citizenship: Filipino

Sex: Female

Civil Status: Single

height (inches): 5'3

weight (kg): 48

EDUCATIONAL ATTAINMENT

College: Global College 2022-2023

Senior High School: Saint Francis National High School 2020-2022

Junior High School: Saint Francis National High School 2016-2020

Elementary: Brgy: Soro Soro Elementary School 2010-2016

Name: Janella F. Profugo

Address: Blk 19 Lot 2 Villa Olympia Ph. 1a Sanpedro, Laguna

Contact Number: 09366865207

Email: Janellaprofugo1007@gmail.com

PERSONAL PROFILE

Date of Birth: October 07, 2002

Citizenship: Filipino

Sex: Female

Civil Status: Single

Height (inches): 5'3

Weight (kg): 50

EDUCATIONAL ATTAINMENT

College: Citi Global College 2022-2023

Senior High School: Lyceum of Alabang 2020-2022

Junior High School: Pacita Complex National Highschool 2016-2020

Elementary: Chrysanthemum Village Elementary School 2010-2016

Name: Erica Mae S. Ungab

Address: Purok 4 Calabuso Brgy. Sto. Tomas Biñan Laguna

Contact Number: 09493372644

Email: ungabericam@gmail.com

PERSONAL PROFILE

Date of Birth: May 03, 2004

Citizenship: Filipino

Sex: Female

Civil Status: Single

Height (inches): 5'2

Weight (kg): 60

EDUCATIONAL ATTAINMENT

College: Citi Global College 2022-2023

Senior High School: Biñan Integrated National Highschool 2020-2022

Junior High School: Biñan Secondary School of Applied Academics 2016-2020

Elementary: Sto. Tomas Elementary School 2010-2016