Nutritional Content Awareness Evaluation of Siomai Rice on Malabon National

Junior High School Students available near the Campus

National Capital Region

Malabon National High School
M. Naval St., Hulong Duhat, Malabon City

Idol T. Dela Cruz

Mr. Mark Jason Naval Collantes

Project Adviser
INTRODUCTION

Siomai rice has been one of the most favorite fast food of youths especially at
Malabon National High School. It became a hit because of its availability and its cheap
price. Students tend to eat siomai rice for the reason that is easy to prepare during hectic
times or they’re rushing for deadlines as it answers their hunger.

Siomai is a type of traditional Chinese dumpling. It is brought to the Philippines

by the influence of Chinese people. In the Philippines, it has two variants; pork and
chicken siomai. Philippine siomai is often made up of ground pork or chicken and some
extenders such as green peas and carrots then wrapped in wonton wrappers. It is normally
dipped in soy sauce with squeezed calamansi and is often paired with rice.

This study will be conducted to determine the awareness of MNHSians about the
nutritional content of siomai rice. This study aims to discover the percentage of High
School students that are aware about the nutritional content of the said food. This also
aims to lower the chances of learners who, on the other hand, are not aware of the
nutritional content of siomai rice in terms of its nutrition, ingredients, and effects if taken
repetitively.

STATEMENT OF THE PROBLEM

1. What is the age range of the chosen student respondents?

2. What are the expected outcomes of the study?
3. What percentage of the students is aware of the nutrition given by eating
siomai rice?

HYPOTHESIS

There are a high percentage of Malabon National High School students who are
aware about the nutrition they gain for eating siomai rice.

REVIEW OF RELATED STUDIES:

According to a study published by the Hong Kong Food and Environmental

Hygiene Department entitled “Nutritional Values of Chinese Dim Sum” on April 2005,
out of 74 food items selected, the steamed dim sum showed a low total fat compared to
the fried dim sums. The results of the study suggested that the total fat, saturated fat and
sodium contents of some Chinese Dim Sum were quite high, whilst the calcium and
dietary fibre contents were generally low.

Siomai or shumai is a type of traditional Chinese dumpling. In Cantonese cuisine,

it is usually served as a dim sum snack. In addition to accompanying the Chinese
diaspora, a variation of shaomai also appears in Japan and various Southeast Asian
countries like the Philippines. During the Ming and the Qing dynasties, shaomai was
served in tea houses as a secondary product.

Rice, a monocot, is normally grown as an annual plant, although in tropical areas

it can survive as a perennial plant and can produce a ratoon crop for up to 30 years. It can
be grown practically everywhere, even on steep hill or mountain area with the use of
water-controlling terrace systems. A typical 100g of rice contains 130 calories,
approximately 5% of the calories needed per day.

EXPERIMENTAL DESIGN

The researcher will use a survey type questionnaire to gather data from the
students. A total of 80 students will serve as the respondents of the survey, 20 students
each grade level. The questionnaire is divided into two; the first part that will ask them
about their personal information such as their name, grade and section and their gender,
and the second part which aims to determine their knowledge about the nutritional
content of siomai rice. This part includes questions that will assess what they know about
the topic. The questionnaire will make use of the scale below:

RATING VERBAL INTERPRETATION

1 Strongly Agree

2 Agree

3 Disagree
PROCEDURES

1. The researcher randomly picked 20 students each grade level.

2. The researcher will ask the respondent’s permission before handling them the
questionnaire.
3. Let the respondents answer the questionnaires.
4. Gather and interpret the results using the formula of finding weighted mean that
will help the researcher in determining the respondents’ assessment on factors that
make them aware and unaware about the food based on the questionnaire given to
them.
The Formula is:

M=
∑ fx
N
Where:
f = Frequency
x= scale
N=total number of respondents
5. Provide Conclusions.

RESULTS AND DISCUSSION

CONCLUSIONS