Development and evaluation of a nutritional snack made of tofu (Giycine max) to promote healthy diet among adolescents

Date

6-2024

Academic Strand

Science, Technology, Engineering, and Mathematics (STEM) Strand

Adviser

Ronadane N. Liwanag

Principal

Buela, Mabel S.

Abstract

The eating habits of teenagers are affected by various factors, which can lead to their different vicws on their food intake. The influence of their surroundings or environment can contribute to their changing eating habits such as the COVID-19 pandemic. Food literacy and health awareness are crucial to their daily consumption of foods since these can have an impact on their health. For this reason, this research aims to assess the eating behavior of students and determine its impact on their food decisions. In addition, this project involved the development and evaluation of a healthy food snack made from tofu aimed at helping improve nutrition among the targeted participants. To achieve the objectives of this research, it followed the food product development process involving ideation for recipe development, product testing, modification, and consumer testing through sensory test. Additionally, a researcher-made survey consists of likert-scale questions administered to the 30 consenting participants via convenient sampling method. Data gathered were analyzed using descriptive and inferential statistics, using an open-access software, Jamovi. Results showed that participants generally practice healthy and acceptable eating behaviors such as consuming nutritious meals. preferring home-cooked over fast food meals, including meat, vegetables, and fruits in their diet, and avoiding too salty, too sweet, and too fatty food as much as possible. It is important to note, however, that some unhealthy habits students noted include skipping breakfast, not checking or minding the nutritive and caloric contents of the food that they consume. With regards to the tofu nuggets, most students gave a high rating for its flavor (3.2/4), texture (3.3/4), aroma (3.2/4), and overall appearance (3.6/4). Their positive responses mainly revolved around their perceived healthiness of the tofu nuggets. Based on the Food and Nutrition Research Institute of the, the developed tofu nuggets falls within the recommended energy intake among teens of 2700 kcal for males and 2170 for females, having a calculated 191 kcal per 100g serving, making it a healthy alternative snack to commercially available chicken nuggets.

Language

English

LC Subject

Capstone

Location

UP Rural High School

Document Type

Capstone

This document is currently not available here.

Share

COinS