THE PERCEPTION ON ALTERNATIVE INGREDIENTS TO THE FOOD

PALATABILITY OF HOME ECONOMICS STUDENTS IN MANDALUYONG

HIGH SCHOOL

STATEMENT OF THE PROBLEM

The main problem of this research is to identify the perception on alternative ingredients
to the food palatability of home economics students on Mandaluyong high school year 2023-
2024. The result of this study will be the basis for the formulation of the program in relation on
alternative ingredients to the food palatability. This research will aim to answer the following
questions:

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

1.1 Age
1.2 Gender
1.3 Grade Level
2. What is the perception on alternative ingredients to the food palatability?
3. How does alternative ingredients affect the taste as compared to traditional ingredients?
4. Based on the findings, What are the possible to consider the food palatability?

SCOPE AND DELIMITATION

The researchers came up with a research study entitled “Perception on alternative
ingredients to the food palatability of Home Economics Students in Mandaluyong High School.”
Moreover, the scope of this study focuses on the perceptions of home economics students in
the effect of using alternative ingredients to the food palatability, while also taking into
consideration grade level of home economics.

The respondents of this study is the Grade 11 and Grade 12 Home Economics Students.
The research covers all the section of Grade 11 and 12 Home Economics Students.

The reserchers chose only Home Economics students as their respondents to gather
reliable data by answering the survey questionaires. Each question will elicit information about
the effect of using alternative ingredients to the food palatability, which is the focus of this study.
They are also chosen as the respondents because they are more knowledgeable about this
topic. This will highly benefit the students of Home Economics, Teachers, and Parents as this
will be a guide to cooking and baking. The answers of the respondents will help the researchers
to determine solutions to the problem and lead to a concrete and concise conclusions and
recommendation.

This study will not be tackiling the health implications of using alternative ingredients as
this is much more complicated.

SIGNIFICANCE OF THE STUDY

This study aims to investigate the perception of alternative ingredients in relation to
food quality among Home Economics Students, this research will enhance their knowledge and
awareness of how alternative ingredients influence food quality.

Home Economics Students, this research will enhance their knowledge and
awareness of how alternative ingredients influence food quality within the context of a balanced
and nutritious diet.

Educators, the results can be integrated into the curriculum, offering students valuable
insights into the perception of alternative ingredients and their impact on food quality. This
integration enhances the educational experience and equips students with essential knowledge
related to healthy eating habits, exercise, and stress management, ultimately contributing to
their overall well-being.

Parents, this research will empower them to make informed choices about their family’s
diet, encouraging healthier food selections and improving overall nutrition.

Future Researchers, the results of this study can serve as a foundational reference for
subsequent research in the field, enriching the body of related literature and fostering continued
exploration of food perception and quality.
DEFINITION OF TERMS
Alternative ingredients – that has not previously been used on a regular basis. Whose nutrient
composition has yet to be fully defined or. For which maximum level of inclusion is unclear.

Delves – to search through or into we uncovered many interesting stories as we delved into the
history of the house we were restoring. Explore.

Perception – the act of perceiving or the ability to perceive; mental grasp of objects, qualities,
etc. by means of the senses; awareness; comprehension.

Food palatability – These food quality attributes include appearance, including size, shape,
gloss, colour, and consistency, texture, flavour, and nutritional content.

Traditional ingredients – traditional foods are foods and dishes that are passed on through
generations or which have been consumed for many generations.