Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF QUEZON CITY
HOLY SPIRIT NATIONAL HIGH SCHOOL

ASSESSING THE SATISFACTION LEVEL & DETERMINING

THE FACTORS INFLUENCING THE ACCEPTANCE
OF GLAZED VEGEBREAD AMONG
GRADE 12 TVL STUDENTS

A Mixed Method Research

presented to the Faculty of Senior High School
Holy Spirit National High School
Sto. Ireneo St., Dona Juana ext. Holy Spirit, Quezon City

in partial fulfillment of the requirements in

INQUIRIES, INVESTIGATION, AND IMMERSION

Trumpita, Mariel A.
Aguilar, Silas
Amenin, Rhea Jane L.
Arazas, Joergette A.
Bogate, Kurt James J.
Garcia, John Chester T.
Kalingking, Nuela N.
Macalalad, Paul D.
Madridano, Ryan Jr. B.
Nartates, Jerico M.
Orejuela, Laiza
Parcedes, Rhea S.
Trujillo, Mark John N.

Grade 12- H.E.

Clarissa M. Romero
Research Adviser

May 2023
 Chapter I

THE PROBLEM AND ITS BACKGROUND

This chapter presents the problem and its setting. It includes the background of the study,

the statement of the problem, significance of the study, and scope and delimitation of the study.

Introduction

Some people have taken the initiative to consume food and alter some of its characteristics

over time in an attempt to enhance it. An important part of keeping a healthy and balanced diet is

improving food for food quality. Rein et al. (2013) stated that individuals consume for sustenance,

nourishment, and enjoyment. Individuals are increasingly searching for non-nutrient food

components that may enhance their food's nutritional value and possibly aid in illness prevention,

performance enhancement, and health promotion because the number of illnesses is still rising

over time. Furthermore, we can guarantee that we are receiving the necessary vitamins, minerals,

and other essential nutrients needed for better health by improving the nutritional quality of our

food.

Bread continues to be the basis of our daily diet because it is a food rich in flavors and

nutrients (Kourkouta et al., 2017). One of the most common and oldest foods consumed worldwide

is bread. It is made from the simple mixture of flour and water and has been a foundation of the

human diet for thousands of years. Over time, based on the readily accessible grains, the local

climate and environment, and the cultural traditions of the community, several areas created their
own distinctive forms of bread making. Many countries have created their own unique bread

recipes over time, each having a distinctive flavor, texture, and shape.

The development of agriculture, which enabled people to cultivate the grains needed to

make bread, is considered to be the origin of bread. Many types of bread are offered, each with a

unique flavor, texture, and cultural importance. The prepared foods types that satisfy their sweet

tooth desires as well as savory breads are now popular among Filipinos (Business World, 2018).

In this research study, we aim to evaluate the satisfaction level of TVL students at Holy

Spirit National High School who consume glazed vegetable bread (VegeBread) and determine the

factors that influence their acceptance. By analyzing the factors, the researchers can determine the

key drivers of consumer acceptance and identify areas for improvement in the bread product.

Understanding the factors that drive acceptance can help bakers and manufacturers create a more

desirable product that can meet the needs and preferences of the target market. Moreover, this

study can contribute to the development of new and innovative bread products that cater to

changing consumer demands and preferences. The researchers were driven to conduct the research

"Assessing the Satisfaction Level & Determining the Factors Influencing the Acceptance of

Glazed VegeBread among Grade 12 TVL Students" based on the stated reasons.

Background of the Study

Every generation and cultures around the world consume bread, making it one of the most

popular foods. Growing interest has been shown in using ingredients derived from vegetables to

make bread as a result of evolving eating habits and preferences. Use of glazed vegetables in bread
is one such innovation that not only increases the bread's nutritional value but also improves its

flavor and taste. Two of the most consumed vegetables worldwide are carrots and squash, both of

which have a long cuisine history. They have gained even more popularity in recent years in

baking, especially breads. This has raised awareness of the carrot and squash bread's possible

health advantages.

The potential impact of prior dietary practices and cultural backgrounds on the

acceptability and satisfaction levels of glazed vegetable bread among Grade 12 TVL students is

one unresolved research question that might be investigated in this study. While the goal of the

study is to identify the variables affecting acceptance and pleasure, nothing is known about the

students' prior experiences with similar foods, their nutritional habits, or the cultural aspects that

might affect their perceptions of foreign cuisines. By examining these factors, researchers may be

better able to identify the particular obstacles to glazed vegetable bread uptake among this

demographic and identify capable tactics for encouraging its adoption as a healthier nutritional

choice.

Therefore, the purpose of this study is to evaluate consumer satisfaction with glazed

vegetable bread and identify the variables affecting that acceptance. Aspects including flavor,

texture, aroma, color, and nutritional value will be the main subjects of the study. In addition, the

study will examine customer preferences, attitudes, and readiness to pay higher costs for food

products made from vegetables.

The results of this study will give bakers and food producers useful information about how

to raise the quality and popularity of glazed vegetable bread. It will also add to the body of

knowledge on how consumers behave and their desire to adopt innovative food products. In the
end, the research will support the use of vegetable-based ingredients in bread production, which

can benefit both the environment and public health.

Statement of the Problem

This research sought to determine the potential of the satisfaction level and determining

the factors influencing the acceptance of glazed vegebread among Grade 12 TVL students.

Specifically, it aimed to answer the following question:

1. What is the satisfaction level of Grade 12 TVL students on Glazed VegeBread?

2. What are the factors that influence the acceptance of Glazed VegeBread among Grade 12

TVL students in terms of:

A. Taste;

B. Texture;

C. Nutritional value;

D. Packaging;

E. Price?

3. What are the reasons of satisfaction or dissatisfaction of Grade 12 TVL students with Glazed

VegeBread?

4. What are the potential recommendations for improving the quality and appeal of Glazed

VegeBread to the target market based on the findings of the study?

Research Hypothesis(es)/ Assumptions

The following hypothesis were formulated based on the statement of the problem:

Ha: The factors are significantly related to the satisfaction level and acceptance of Glazed

VegeBread among the Grade 12 TVL students.

H0: The factors are not significantly related to the satisfaction level and acceptance of Glazed

VegeBread among the Grade 12 TVL students.

Significance of the Study

The researchers firmly believe that this study "Assessing the Satisfaction Level &

Determining the Factors Influencing the Acceptance of Glazed VegeBread among Grade 12 TVL

Students" is significant for various parties, as follows:

Students. The study provides information on the factors affecting students' acceptance of

glazed vegetable bread. Students can make more educated food choices and develop healthier

eating habits if they grasp these variables. Furthermore, the research might assist students have a

better knowledge of the significance of eating healthy meals and how it can improve their overall

health.

Parents. The study's findings can help parents in encouraging their children to adopt

healthy eating habits. Parents can use the study's results to choose healthier food options for their

children and educate them about the importance of consuming nutritious foods. Additionally,
parents may utilize the findings of the study to promote good eating habits at home and supervise

their children's food choices.

Teachers. The study's findings might help teachers promote healthy eating habits in their

students. Teachers may educate students on the benefits of eating healthy foods and encourage

them to make healthier food choices by incorporating the study's findings into their classroom

instruction. Moreover, teachers might use the study's findings to devise new solutions to adding

healthy food selections into school meals.

Researchers. This study might form the foundation for future research into the factors that

influence the acceptability of new food products. It can also give insights on the factors that impact

the acceptability of healthy and sustainable food alternatives among students. Furthermore, the

study can serve as a foundation for future research on food preferences and choices among other

groups of students.

Scope and Delimitation

This research is mainly focused on assessing the satisfaction level and determining the

factors that influence the acceptance of glazed vegetable bread among Grade 12 Technical

Vocational Livelihood (TVL) students of Holy Spirit National High School. The researchers will

use a total of 20 Grade 12 Home Economics (H.E.) and 20 Information Communication

Technology (ICT) students as a sample size.

Definition of Terms

For better clarification and understanding of the terms related to this study, the following

terms are defined conceptually and operationally.

Aroma – it comes from the bread's smell. It shows an enhanced sense of smell capabilities.

Carrot - it is an additive that gives the bread more health benefits. It is used to produce a

wide range of helpful items as well as to improve some foods like bread.

Glazed - it is a mixture of sweet liquid and vegetable flavor used as a topping for the

vegetable bread.

Nutritional Content – the quantity of nutrients presents in foods, specifically bread.

Pumpkin - it is an additional ingredient that increases the bread's health benefits.

Texture – it will define bread if it is moist, tender, springy, or crumb. Evenly distributed

air with fine grain, thin spaces.

VegeBread - short term for vegetable bread. It is a bread with a vegetable flavor that

provides a number of health benefits.

 Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter of the paper presents the review of related literature, the theoretical and

conceptual framework, and the synthesis of local and foreign literature.

Foreign Literature

Vegetables are essential nutritional components, a necessary component of a balanced diet,

and significant providers of minerals, vitamins, carbohydrates, proteins, and a wide range of

bioactive compounds. Vegetables are a significant part of their daily meal and provide balanced

diets that are high in a variety of bioactive chemicals, which may contribute in preventing and

treating a variety of medical issues (Sharma et al., 2021).

All winter squash has an inner color that ranges from yellow to orange, indicating that they

are high in alpha- and beta-carotene, which are precursors to vitamin A, just like carrots and

pumpkins. In fact, winter squash has been ranked as one of the best sources of these chemicals in

certain research. Winter squash also contains beta-cryptoxanthin, a vitamin A precursor that has

been shown to have anti-inflammatory effects and may lower the chance of developing rheumatoid

arthritis (Godara, Kumar, and Manmohan, 2013). Mohamed, El-Marasy, and El-Megeid (2021)

stated that in many countries, pumpkin is one of the vegetables used in both healthy diets and

traditional medicine. It has been an essential part of rural communities' diets since prehistoric
times. It can be used as a natural food coloring ingredient as well as a substitute for cereal flour in

baked goods, breads, soups, sauces, instant noodles, and other foods.

According to Dias (2014), prior to being used as food, carrots were used medically.

Carotenoids, flavonoids, polyacetylenes, vitamins, and minerals are all found in carrots, a root

vegetable that has several physiological as well as nutritional advantages. Carrots have also been

shown to provide anti-diabetic, cholesterol and cardiovascular disease reducing, anti-hypertensive,

hepatoprotective, renoprotective, and wound healing effects. The antibacterial, antifungal, anti-

inflammatory, and analgesic are the other properties of carrot seed extracts. In addition, Varshney

and Mishra (2022) stated that carrots can be used to improve foods like cake, bread, and biscuits

and to produce a variety of beneficial items. The trace mineral molybdenum, which is uncommon

in vegetables, and dietary fiber are both present in carrots. When regularly consumed, it also

provides our bodies a layer of protection.

A baked product produced using wheat flour is called bread. Yeast, butter, salt, sugar, and

water are essential ingredients in addition to wheat flour, which is the main component of bread.

Vegetables contain more fiber than fruits, which increases the sensation of fullness and reduces

constipation, and they also contain higher quality proteins than fruits. A positive start would be to

add very nutritious vegetables to the nutritional foundation of a convenience food like bread

(Famuwagun et al., 2016).

According to Abdel-Hady, El-Gilany, and Sarraf (2014), food and nutrition play a

significant role in promoting and maintaining good health throughout the lifecycle. Healthy eating

behaviors should be developed in children and maintained throughout adolescence in order to

prevent chronic diseases that are linked to nutrition. As wheat and rice are stable foods, students
regularly eat bread or rice, vegetables, and plant proteins. They benefit because dairy products

contain minerals that are well-known for helping to develop and maintain healthy bones.

Hobbs et al. (2014) indicated that in order to bring functionality to the consumer in an

established and practical food, bread offers the ideal foundation. Hence, adding vegetables to bread

may be a useful strategy to improve vegetable consumption. Although the preference for

vegetable-enriched bread varied depending on the vegetable type, it appeared to be a reasonable

technique to improve vegetable intake.

According to Zavalishina, Kuznetsova, and Korneeva (2020), the introduction of additives

that give bakery goods dietary, preventive, and functional properties to their recipe will solve the

problem of a lack of necessary nutrients because the nutritional value of traditional products

produced in accordance with national standards does not meet the modern requirements of the

science of healthy and balanced nutrition. It is essential that we improve the variety of bakery

products for nutritional and therapeutic nutrition as well as other functional uses.

Glazing is the method of coating food surfaces with a material to improve their natural

glow and appearance, hence prolonging the shelf life of the product. The characteristics of a glaze

material have an impact on the food's thickness after being dip coated (Meza, Peralta, and Zorrilla,

2015).
Local Literature

Calumba et al. (2023) stated that lack of food and nutrients can damage bodily processes

and increase the risk of developing chronic non-communicable diseases. It was discovered that

Filipino adolescents' nutritional diets were low in calories, fat, and important micronutrients. Food

consumption patterns have changed, favoring diets low in fruits and vegetables and rich in fat, and

it's possible that these habits will last into adulthood. Adolescence is an important time to introduce

interventions that can change social views toward healthy eating because it is a time when people

start to make their own food decisions. An increased risk of illness is mostly linked to low

consumption of vegetables. Filipino adolescents failed to consume the necessary number of

vegetables daily.

Ballesteros et al. (2021) stated that value-adding of other agricultural crops has been

identified as an important approach in the Philippines, where agricultural production is a common

source of income in rural communities, to give additional sources of income. Promoting items

made from vegetables will therefore enhance the nutritional value of those products and increase

their profitability. Many people in developing countries have insufficient foods for micronutrients

like iron, vitamin A, and folate. It has been proven that adding nutrient-dense native vegetables to

bread can significantly improve its nutritious profile. Because to their high micronutrient content,

adding them as ingredients to meals or dishes is one strategy to ensure the supply of micronutrients

in the diet (Ramos et al., 2015).

Crop production and utilization may be enhanced to increase social security, create more

economic opportunities, and improve nutrition. A key element of the community's development

potential for meeting its food income demands is improved nutrition. The indigenous knowledge
system and customs of indigenous people in the area, nation, and the world have been passed down

from one generation to the next and include information on the utilization of these local plants. In

response to the government's major push in food and nutrition to develop products and recipes

using local ingredients and the rising price of imported flour, the usage of flour made from

vegetables as a substitute is implemented (Flores, 2016).

According to Alviola and Monterde (2018), bread in particular, made from wheat, is a food

source in the Philippines. Even though rice is still the main cuisine, bread remains the main

alternative. Because wheat flour contains gluten proteins, which give baked goods the necessary

texture and structure, it is frequently used in baking. Vegetable additives on flours are gluten-free,

and the majority of them have been found to be more nutrient-dense than wheat flour.

Filipinos have a curiosity for trying new foods. Filipinos think that the greatest way to cope

with stress and other issues is to eat. A business that produces high-quality, cost-effective food is

carrot pandesal or bread. Due to its distinctive and excellent flavor, it's also quite popular. This

approach can be applied on a commercial level given that social trends are changing and the

number of associated health issues is rising (Manaligod et al., 2020). Root crop vegetables like

carrots can specifically help in reducing the rate of immune system, skin, and eye damage from

the sun. The carrot plant is suitable for both savory and sweet dishes (Jasso et al., 2020).

Gonzaga et al. (2020) claimed that Cucurbita maxima, or simply squash, is a genus of

herbaceous vines that belongs to the Cucurbitaceae family of gourds and is indigenous to Mexico

and the Andes. Five species are cultivated for their edible fruit and, depending on the species,

variety, local terminology, and their seeds, are referred to as squash, pumpkins, or gourds. Vitamin

A, vitamin B6, vitamin C, folate, magnesium, fiber, phosphorus, and potassium are all present in
squash. It contains vitamins; both summer and winter squash are nutrient-rich foods that also

contain healthy quantities of iron, calcium, magnesium, and potassium as well as trace amounts of

the B vitamins. Squash-based product innovation is both marketable and inexpensive.

According to the study of Apilado et al. (2020), the food staple of choice in many regions

around the globe is bread. Fiber, folic acid, calcium, and vitamin K are all included in bread. Strong

antioxidant qualities present in these foods aid in preventing free radical damage to cells. In

contrast to being low in protein, fat, fiber, and many vitamins and minerals, it is high in calories

and carbohydrates. The market and the customers may consider vegetable-flavored bread to be a

successful and unique product.

Dizon et al. (2020) claimed that people create new baked goods with vegetable flavors

because fewer people consume vegetables these days. Because of this, the students openly

supported its flavor, indicating that it has the potential to encourage others to eat or consume

vegetable bread.

Theoretical Framework

The theoretical underpinning of this study is the Chickpeas as Protein Containing

Vegetable Raw Materials in the Production of Bread by Tokhtieva (2019) which suggests that the

development and implementation to produce products with a high content of biologically active

ingredients as well as products for prevention and medical uses is one of the most crucial

responsibilities of the food industry. The assigned tasks are carried out using a variety of

techniques, including the use of ingredients of vegetable origin in bread product recipes. Such an
approach enables bread's quality, food value, and biological value to be improved. In addition, it

stabilizes the technological process and broadens the product line in response to increasing

consumer demands.

Conceptual Framework

• Satisfaction Level
Glazed VegeBread
• Acceptance

Fig. 1. Figure showing the independent and dependent variables of the study

According to this conceptual framework, the independent variable is the glazed vegebread,

while the dependent variable is the students’ satisfaction level and acceptance. The researchers

assume that the students' level of satisfaction and acceptance with it will be determined by the

glazed vegebread.

Synthesis

In connection with Zavalishina, Kuznetsova, and Korneeva (2020), Ballesteros et al.

(2021), and Ramos et al. (2015), Famuwagun et al. (2016) asserted that adding vegetables to foods

like bread is a good place to start when it comes to leading a healthy lifestyle. Vegetables added
to bread will also address the issue of a lack of essential nutrients. Both Jasso et al. (2020) and

Manaligod et al. (2020) found similar results, highlighting that carrots have a great flavor and go

well with both sweet and savory dishes. According to Godara, Kumar, and Manmohan (2013) and

Gonzaga et al. (2020), squash or pumpkin are excellent sources of vitamin A. Both Abdel-Hady,

El-Gilany, and Sarraf (2014) and Calumba et al. (2023) stated that adolescents must maintain their

healthy eating until they are adults and consume more healthy foods because they do not consume

enough nutrients, fruits, and vegetables, which increases the risk of developing a number of

diseases. The findings of Ballesteros et al. (2021) and Apilado et al. (2020) are alike in that they

both highlighted that vegetable bread is considered to be successful and profitable because it

increases their profit and because it's a distinctive product. As fewer people consume vegetables,

Hobbs et al. (2014) and Dizon et al. (2020) came to the same conclusion that the innovation of

vegetable bread was meant to increase vegetable consumption or intake.

Varshney and Mishra (2022) asserted that carrots are used to enhance cakes, breads, and

other food products while Dias (2014) asserted that carrots were utilized medically due to their

multiple nutritional benefits. While Flores (2016) claimed that one of the reasons why vegetable

flour is used is due to the rising cost of imported flour, it is used as a substitute, Alviola and

Monterde (2018) claimed that the innovation or the reason why vegetable flour is decided to be an

additive to flour is because it is more nutrient-dense than a wheat flour that is originally used in

bread.

As a final point, various studies identified in related local and foreign literature revealed

that vegetable bread has numerous health advantages in addition to improving the nutritional value

of regular bread. It also emphasizes how vegetable bread was developed since people don't
consume enough vegetables, which could lead to an increase in diseases. According to previous

research studies, vegetable bread has a favorable impact on our health and bodies, but this study

will indicate the factors impacting or influencing TVL students' acceptance and satisfaction level.
 Chapter 3

METHODOLOGY

This chapter includes the research design, locale of the study, the participants, the sampling

technique, the instruments, the data collection procedure, data analysis and ethical consideration.

Research Design

The research is about assessing the satisfaction level and determining the factors

influencing the acceptance of glazed vegebread. Therefore, the researchers will use Exploratory

Sequential Mixed Methods as research design.

An exploratory sequential design is a mixed methods study design, where the quantitative

phase of data collection and analysis follows the qualitative phase of data collection and in-depth

analysis.

Locale of the Study

Face-to-face research means that participants in this study will be approached in person by

the researchers to fill out or answer surveys and questionnaires. The participants are TVL students

in Grade 12 at Holy Spirit National High School, which is located in Sto. Dona Juana ext., Ireneo

St. Quezon City's Holy Spirit.

Participants of the study

Throughout the strand of TVL Grade 12 students, both qualitative and quantitative data

collection methods will be used. Additionally, to gather information from the entire class, 20 H.E.

and 20 I.C.T. Grade 12 students at Holy Spirit National High School will participate in a survey,

and 10 students from each strand will take part in the follow-up interview for the TVL track.

Sampling Technique

The sampling technique is the name or other identification of the specific process by which

the entities of the sample have been selected. Non-probability sampling was chosen by the

researchers, specifically purposive sampling. Purposive sampling is a sampling method where the

participants are selected using predetermined criteria related to the research question.

The Instrument(s)

The research instrument is usually determined by the researcher and is tied to the study

methodology. The research instrument that will be used in this study is a survey questionnaire and

interview to gather the needed data for the students' responses. In the preparation of the instrument,

the requirements in the designing of good data collection instruments will be considered. The

researchers will carefully formulate and base their questionnaire questions to connect and answer

their Statement of the Problem. Keeping the choices of the participant's answers will help find the
consistency and accuracy of a measure as well as to monitor the reliability and validity of the

study.

Three components make up the questionnaire (A, B, C & D). Details on the level of student

satisfaction with the glazed vegebread are provided to the researchers in five items in Section A.

Five items in Section B provide the researchers with details on the factors that influence the

students’ acceptance on glazed vegebread. Three questions in Section C examine why the students

are satisfied or unsatisfied with the glazed vegebread. Furthermore, three questions about

appropriate recommendations for enhancing glazed vegebread are included in Section D.

The following were the parts of the questionnaire:

Part I. Satisfaction Level. The participants will be required to check (/) the score they

prefer. A four-point Likert Scale consists of: very satisfied – 4; satisfied – 3; dissatisfied – 2; and

very dissatisfied – 1. It will be used to evaluate how satisfied the students are with various aspects

of the glazed vegebread.

Part II. Factors that Influence the Acceptance. The participants will be required to check

(/) the score they prefer. A four-point Likert Scale consists of: strongly agree – 4; agree – 3;

disagree – 2; and very disagree – 1. It will be used to evaluate the factors that influence the

students’ acceptance on glazed vegebread.

Part III. Reasons of Satisfaction and Dissatisfaction. Three questions about the reasons of

their satisfaction and dissatisfaction with vegebread will be asked to the chosen participants.
 Part IV. Potential Recommendations. Three questions will be asked to the chosen

participants regarding their suggestions for improving the quality and appeal of glazed vegebread.

Data Collection Procedure

The researchers will promptly compose a questionnaire and survey that is appropriate for

the topic being studied as well as based on information that will be gathered by the researchers

themselves through reading materials and observations. The researchers decided to gather the total

population and then extract the sample size from it. Consequently, the survey will be conducted as

soon as the researchers acquired permission to do the survey and interview in the school.

Data Analysis

The information gathered was manually graphed and analyzed by personally known

statistician/Statistics teacher or computer to ascertain the exact interpretation of the outcomes. The

collected data was organized, condensed, and explained using graphs for simple identifying the

differences.

The results were interpreted based on the sub-problems using the methods listed below.

1. Frequency Distribution is a way of representing data that shows how many

observations there are for a specific integral. A frequency distribution is a table

showing the number of results from a sample.

2. ANOVA will be performed by comparing two types of variation, the variation

between the sample means, as well as the variation within each of the samples.

Formula:

F-value = MSBG
MSWG

Where:

MSBG = The mean squares of between the groups

MSWG = The mean squares of within the groups

3. Ranking will be used to support the frequency and demonstrate the relative value

of a certain item.

4. Content Analysis will be used to determine the presence of certain words,

themes, or concepts within some given qualitative data. Using content analysis,

researchers can quantify and analyze the presence, meanings, and relationships of

such certain words, themes, or concepts.

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