EFFECTIVENESS OF

LOCALIZED INTERACTIVE
RECIPE BOOKLET: GUIDE FOR
EXPLORATORY COURSE
 Rationale
Food is more than just something we eat for fun and pleasure. For years, health experts
have known that a severe lack of a certain nutrient will caused a serious disease. Poor
nutrition can affect general health and appearance. Most people eat whatever they want
instead of giving what the body needed the most.

Recipe’s importance is both practical and theoretical. It is meant to include the technical
aspects of a dish while also teaching the artistic combination of flavor and texture. It also
communicates the ingredients and procedures the cook uses to make his idealistic creations.

The aim of this study is to serve the basic purpose of food, teaching youngsters to supply
their body with right nutrient and to replace what was being used every second of our life.
 Scientific/Theoretical Background of the Study

DepEd Order No. 13, s.2017 states that the double burden of under and over nutrition
experienced by the school children in the Philippines is due to the fact that total food intake for
some children has remained inadequate, resulting in undernutrition. Unhealthy food eating
patterns – more sugars, fats, and oils, and less leafy vegetables and whole grain cereals, and a
sedentary lifestyle led to an upward surge in overweight and obesity. For long-lasting benefits
of prevention and health promotion efforts, it is important to affect change not only in the
individual but also at the community level, and schools are recognized as good venues for
health promotion strategies.
Conceptual Framework

INDEPENDENT VARIABLE DEPENDENT VARIABLE

Effectivity of DepEd Modules using Recipe

Localized Interactive Recipe Pre-Test
Post Test
Conceptual Framework
 Statement of the Problem
This study aims to develop and determine the effectiveness of localized recipe booklet using interactive apps as guide in
exploratory course.
Specifically, this study sought answers to the following sub-problems.
1. What is the level of acceptability of developed localized recipe booklet in terms of:
1.1 Name of Menu
1.2 Yield
1.3 Number of servings
1.4 Ingredients
1.5 Preparation Procedures
1.6 Cooking Procedures
1.7 Cooking Time
2. What is the level of acceptability of the components of developed localized recipe booklet in terms of:
2.1 usability
2.2 consistency
2.3 relevance; and
2.4 aesthetic value
3. Is there a significant difference between the evaluators’ rating on the acceptability of developed localized recipe
booklet?
 Methodology
Research Designs
  The type of descriptive research that will going to use is the survey type.

Sampling Designs
With the main focus of this study, the newly developed localized recipe
booklet will be evaluated by TLE Teachers from selected Public High Schools in
the Division of Cabuyao.

Flowchart of the Research Procedure for the Recipe

 Methodology

Instrumentation
  A researcher-made questionnaire will be the main instrument in this study to gather data from
the respondents. The questions will be designed in a way that the respondents will simply mark or
fill up the blank space corresponding to their response as regards to their level of agreement or
disagreement to a set of indicative statements.
 
Data Analysis
  The frequency of responses of the evaluators was considered in determining the status of the
developed and evaluated recipe booklet. In finding the average mean of the developed localized
recipe booklet, the response categories are as follows; Extremely Acceptable, Very Acceptable,
Moderately Acceptable and Not Acceptable.
References
Book
Manuel,B. & Medel, P. (1976). A Practical Guide to Methodology of Research and Thesis Writing.
Manila GIC Enterprises and Company Inc.

Web Page

Chefs Resources Inc.(2021). The purpose of a Recipe – A Chefs Perspective.

https://www.chefs-resources.com/kitchen-forms/recipe-template/the-purpose-of-a-recipe-a-chefs-persp
ective/

DepEd Tambayan.(2019, January 3).DepEd Guidelines on Healthy Food and Beverage Choices in
Schools.https://depedtambayan.net/deped-order-no-13-s-2017/
THANK YOU