1

Chapter I

THE PROBLEM AND ITS SETTING

Introduction

Food is known for giving off nutrients that promotes growth and healthy lifestyle

that leads in maintaining life. It is considered as one of the major sources of energy that

helps a person to function mentally and physically. The body cannot function properly if

one or more nutrients are missing. A healthy and balanced diet provides foods in the

right amounts and combinations that are safe and free from disease and harmful

substances. The exact make-up of a diversified, balanced and healthy diet will vary

depending on individual needs for (e.g. age, gender, lifestyle, degree of physical

activity), cultural context, and locally available foods. Having a healthy diet is a way to

prevent health problems, and will provide your body with the right balance of vitamins,

minerals, and other nutrients.

The health of individual people and their communities are affected by a wide

range of contributory factors. People’s good or bad health is determined by their

environment and situations. To a large extent, factors such as where we live, state of

our environment, income, education level and relationships with friends and family all

have considerable impacts on health of individuals.

One of the problems affecting health is poverty, it helps increase the case of

malnutrition in a way the person who can’t afford nutritious food settles on buying

unhealthy goods and nutriments which makes it easy for diseases to consume their

body that leads on slowing down of health development that affects productivity. World

Health Organization (2019) states that fragile and vulnerable settings also adds up on
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health problems, since the people who lives in places involving conflict, drought and

famine are more likely to experience weak health services. Also the food choice of the

individual is a factor that affects the health, children and students tend to choose foods

who are likely unhealthy and give not enough nutrients to the body and can leads

toward malnutrition.

Malnutrition refers to when a person’s diet does not provide enough nutrients or

the right balance of nutrients for optimal health. It causes to inappropriate dietary

choices, a low income, difficulty in obtaining food and various physical and mental

health conditions. Malnutrition is a major public health challenging affecting academic

school achievement. Poor nutrition can be caused by a lack of food or an unbalanced

diet that's missing or insufficient in one or more nutrients (Chinyoka and Naidu, 2013)

Children who do not consume adequate amounts of key nutrients, including

protein, carbohydrates, calcium, potassium and vitamin C may be unable to work to

their full potential. Malnutrition does not just affect one’s development but also has an

impact and power on changing a person’s future permanently.

In children’s development, good health is critical to ensuring that children can

make the most of their childhood opportunities. A foundation of good nutrition and

physical activity enriches children’s readiness to grow. The nutrients that the food

provides help in one’s growth that serves as an instrument for consistent development

and maturity of the mind and body.

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Indoor and outdoor involvement is also an ideal setting for teaching basic skills in

nutrition and health. In many communities, some barangay’s that regulates indoor and

outdoor activities may be the only place where children can acquire these important life

skills. It leads to Barangay Nutrition Council to conduct feeding programs in their

respective barangays, it can provide cost-effective nutrition interventions as well as

opportunities to practice healthy eating habits and food safety. Their program helps fight

malnutrition among children’s who lives in Barangay. The problem is the lack of funds

and the inconsistent operation of the programs that affects the improvement of

children’s nutritional status.

In response to the increasing amount of undernourished students, making use of

materials as a source of food that will be beneficial for everyone will be the invention of

CEFERA FLAKES: A Cereal Booster to improve children’s nutritional status with the use

of Malunggay leaves, mung beans, peanuts, brown rice and carrots. It is enough to be

one of the factors that will play a significant role for the researched complete meal.

Mung beans contain carbohydrates, protein, iron, vitamins and fiber; same nutrients

needed by a malnourished person to have an exactly similar nutritional value of the

commercial cereal selling in the market. Aside from this the said cereal is purely made

without using any chemical substances.

Since the cereal booster will give the sufficient nutrients that the undernourished

children needs, it will no longer affect certain aspects of their life instead it will help them

to boost their appetite, consume their energy and just pour it on other things such as

education, work or personal life, it will not be considered as worry about their health or

undernourishment that could affect their education etc. it will not only save the
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undernourished students but it will also serve as a tool for the barangay nutrition council

to lessen their workload, it will no longer bother them to prepare for the program

beforehand because of the alternative product that will be considered as a key for good

quality of health without exerting too much effort and attention.

By using mung beans, malunggay leaves, peanuts, brown rice and carrot, it s

ensured that the cereal we eat is healthy and can improve the weight of a

undernourished children because of its nutritional components. The experimentation will

undergo a scientific process of mixing, which will give a satisfying outcome of the

cereal. Also a scientific based that undergo numerous testing and observation which will

give a quality type of complete meal that is healthy to the undernourished children.

The creation of Cefera Flakes will be an alternative to feeding programs to school

where it is easily prepared and gives a total nutrition. The children will have the access

to food whereby they will supplement the food.

The growing number of undernourished children and expensive cost of the cereal

motivates the researchers to pursue this production of newly experimented research

product even more. This study will greatly contribute to the parents for them to know the

alternative source of nutrients to improve the nutritional status of their children. This

study will have a big impact giving a helping hand to the community especially to those

who are undernourished. They can improve incomes and food security on local

communities when locally produced foods are supplied to the school. It will benefit in a

way that they can lessen the growing number of malnutrition. With this study, the rate of

malnutrition cases will decrease.

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Statement of the Problem

This study will determine the feasibility of the CEFERA FLAKES: Cereal Booster

that will improve children’s nutritional status. To guide this study, the following questions

were raised and will be answered upon the completion of the study:

1. What is the nutritional component of the developed CEFERA FLAKES: Cereal

Booster to improve children’s nutritional status

2. Is there a significance difference in the weight of the children participants

before and after the feeding program

3. What is the rate of acceptability of CEFERA FLAKES in terms of:

a. Texture

b. Taste

c. Flavor

d. Shelf life

Significance of the Study

The outcome of the study will be beneficial to the following:

Students

The students will acquire and widen the knowledge they have. Especially on

improving children's health as they will process innovative ideas along with formulating

a solution to problem adhered with the Increasing population of children’s malnutrition.

More importantly, their Inquisitive minds will enhance as they will force them to be

intrigued and gather more information to meet the credibility that the study needed.
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School

   This study will benefit the school as it will give a credential and produced a

virtuous image upon creating an innovative idea adhering to the community’s problem,

children’s malnutrition. 

Parents

This study also aims to formulate a food that is palatable, accessible, and is

attractable enough to please the eyes and stomach of a child. Therefore, this study will

help their children to meet the nutritional requirements that their child must-have.

Children Participants

These children will gain nutrients that will improve their nutritional status.

Health Sector

This study will contribute the health sector specifically the Department of Health

to use the idea from this study programs that they implement as this study also has its

objective, which is to solve and alleviate malnutrition cases in the society

Future Researchers

The researchers will be able to acquire relevant information that may be used by

the future researchers to create a more improved product that also has the same

objectives to solve health related problems in our community.

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Scope and Delimitation

The study will focus on nutritional analysis of CEFERA FLAKES: A Cereal

Booster to improve children’s nutritional status on selected barangay around Daet,

Camarines Norte. This pointed as a way to reduce the number of undernourished

children in Daet Camarines Norte. Since we are into the state of Covid-19 pandemic the

researchers are limited in their movement to conduct the experiment with their children

participants. The researchers rather would look for the participants who are located near

into their designated residence. The researchers will be focused in choosing a

participant with the age range of 10-12 years old base on their target BMI. Researchers

will identify children with undernourished status based on reports provided by

designated barangay health worker, including the acquisition of BMI of every child in

this institution. Then it is needed to secure parents’ consent for the approval of parents

to their children’s participation in our study. The researchers look for consultant who is

well knowledgeable about the nutrients, then asked the consultant on what nutrients

should be in a healthy cereal in order to increase the student’s weight.

The formulated complete meal is in the form of cereal wherein it aims to give the

sufficient nutrients to undernourishedchildren. Researchers advanced gathering the

five(5)main materials which are the brown rice, malunggay leaves, carrots, mung beans

and peanuts. The peanuts, carrots and malunggay leaves will undergo in the sun dry

process. After that the dried carrots, peanuts and malunggay leaves will be grinded

separately in a blender. Moreover, the five ground materials will be mix again in a

blender along with the other materials which are the honey, bathed egg, salt, flour and
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coconut oil , after grinding all the ingredients the researchers will placed it on the oven

tray and preheat the oven to 150 Degree Celsius and bake it for 30 minutes.

The experimentation will be conducted to the cookery laboratory of Camarines

Norte National High School with the permission of school principal will also be secured.

The improvement of weight developer cereal will be subjected for testing at FNRI(Food

and Nutrition Research Institute) in Taguig to get information for this nutritional content

and also to determine how it will contribute to the weight development of

undernourished children.

The complete meal will be evaluated by the food expert, school nurse and those

who are in charge on the feeding session. The delimitation of this study is the taste of

the cereal, its texture, shape, shelf life and observation of respondents.

Definition of Terms

Cereal

A term to describe all ingredients that used to contain the human health of one’s

person, for their growth and development. In this study, this term used by being the

basis of developing and producing CEFERA FLAKES .

Nutritional Status

Ways to determine the distribution of products wherein the sample is heated

under differentiate condition. In this study, nutritional status is a way of identifying the

nutritional status of the undernourished students of the developed CEFERA FLAKES .

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CEFERA FLAKES

CEFERA FLAKES to boost the weight development of the undernourished

students. CEFERA FLAKES is the product of the researchers which is fed to the

undernourished children for observation and experimentation.

Shelf Life

It depends on the variety of factors, such as the preparation method and how

and where the food is stored. Shelf life is used in this study to identify the composition

and percentage of expiration in CEFERA FLAKES.

FNRI

The Food and Nutrition Research Institute, is an agency in the Philippines that

provides data, information and products to combat malnutrition in the country. FNRI also

determines the composition or percentage of the undernourished children.

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NOTES

(2019, April). Ten Threats to Global Health in 2019-World Health Organization.

Retrieved from World Health Organization: https://www.who.int>features-stories

Chinyoka, K. (2014, August). Impact of Poor Nutrition on the Academic Performance of

Grade Seven learners: A Case of Zimbabwe. Retrieved from Researchgate:
https://www.researchgate.net/publication/287705283_Impact_of_Poor_Nutrition_
on_the_Academic_Performance_of_Grade_Seven_learners_A_Case_of_Zimba
bwe

Dongyu, Q. (2018, March). Schools – the beginning of the end of malnutrition. Retrieved
from Food and Agriculture Organization of the United
Nations:http://www.fao.org/zhc/detail-events/en/c/462548/
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Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the related literature and studies gathered by the

researchers that serve as a foundation in the study and synthesis state-of-the-art. This

also includes theoretical and conceptual framework and paradigm which supported the

researcher’s concepts and ideas regarding their work.

Related Literature

Previous study of Smith, Andrew (2013) claims that consuming breakfast cereal

promotes and improves alertness, mental or cognitive function and other factors

connected in one's well-being. Consumption of breakfast cereals lowers the chances of

risk in mental and physical health problems, helps promote stable positive mood, higher

alertness and lessens loose bowel movement than those people who do not consume it.

Eating cereals develops one's mindset resulting in lower depression, stress, emotional

affliction, minor symptoms and enhanced thinking capacity and comprehension that

serves as a way to maintain better performances and productivity. Therefore eating

cereal for breakfast or snack directs with greater lifestyle and well- being.

Based on the latest work of Kubala, MS, RD (2018) said that Brown rice is a

whole grain, frequently associated with healthy eating. Brown rice is unpolished rice

meaning the bran layer, nutritious germs and endosperm remains that the white rice

lacks. These bran, germ and endosperm contain vitamins such as minerals and

antioxidants. Although brown rice is a simple food, its nutritional profile is anything but

compared to white rice, brown rice has much more to offer in terms of nutrients. A cup
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of brown rice contains 216 Calories, 44 grams of Carbs, 3.5 grams of fiber, 1.8 grams

of Fat, 5 grams of Protein ,and base on the (RDI) Reference daily intake, 12% of (B1)

Thiamin, 15% of (B3) Niacin, 14% of (B6) Pyridoxine, 6% of (B5) Pantothenic acid, 5%

of Iron, 21% of Magnesium, 16% of Phosphorus, 8% of Zinc, 10% of Copper, 88% of

Manganese, and 27 % of Selenium. This whole grain is also a good source of Folate,

(B2) Riboflavin, Potassium and Calcium. These nutrients are essential to the body as it

helps in the development of bone, wound healing, nerve function, blood sugar

regulation and prevents an individual from developing heart disease, certain types of

cancer, premature aging, cell injury, diabetes and metabolic syndrome.

One study of Streit (2018) undernourished people is not getting enough of

protein, calories and micronutrients, that leads to weight loss, loss of fat and muscle

mass, fatigue etc. Since, under nutrition leads to serious physical issues and health

problems it can increase your risk of death. Additionally, malnutrition affects billions of

people worldwide. Some populations have high risk development depending on their

environment, lifestyle and resources. However, malnutrition can prevent and treat by

encouraging the children to choose certain foods that have high nutritional contents

such as mung beans, peanuts, brown rice, malunggay etc.

According to Raman (2018) mung beans are one of the best plant-based sources

of nutrients. Mung beans are high in important vitamins, minerals, protein and fiber.

Also, it contains antioxidants and amino acids.

According to Arnarson (2019) peanuts are packed with healthy fats and

exceptionally good source of protein, it is also fairly high in calories, In addition

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malunggay leaves are excellent source of vitamins and minerals such as protein,

vitamins B6, vitamin C, magnesium, riboflavin and many more nutrients.

One article of Eat by Date Team (2015) discusses the distinction between the

shelf life and expiry dates of the food products. The expiry date define as the list on the

labeling of the food products that states how long the products will be good as it

remains unopened, it is also called a “use by date” for the perishable foods like meat

and dairy products, whole foods that stay in the storage labeled as “best before” date.

Shelf life is the length of time those stored products without being used or consumed. It

is labeled for how long the product will remain good for once it is opened. This article

explained the shelf life of a cereal depends on a variety of factors such as the

preparation method and how and where the product is stored. Due to its relatively low

cost, and high calorie density, cereal is one of the most popular grains around for a

quick breakfast. This article states that unopened cereal can last for about 6-8 months

while opened cereal lasts only for 4-6 months and cooked cereal lasts only for 4-5 days

when stored in the refrigerator. To extend the shelf life of cereal, store it to a dry, cool

and dark place. If the cereal was prepared like oatmeal that has been cooked should be

stored in the refrigerator in a tightly closed container. Food can last for a shorter period

of time if they are not stored properly.

Related Study

According to the research study of Adolphous et al. (2013) stated that going

through school everyday consumes total energy of the students to academic and

extracurricular activities. Students are at risk for making poor dietary choices that can
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cause significant health problems.Breakfast is an important part of the diet that

contributes significantly towards daily nutrient intake Students who habitually consume

breakfast everyday are more likely to gain enough nutrient intakes including higher

intake of dietary fiber, total carbohydrate and lower total fat and cholesterol it also

makes a contribution to daily micronutrient intake. It also suggests a positive effect in

students in terms of learning behavior, cognitive and school performance. The result

shows the effect of breakfast in different populations, including undernourished or well-

nourished children and adolescents. It is mainly the positive effect of breakfast and

school feeding programs in the school. It shows better results of academic performance

of the students, also the quality of habitual breakfast; in terms of providing a greater

variety of food for groups and adequate if energy was positively an impact to school

performance.

According to the study of Sarwar et. al. (2013) Cereal grain is grown in greater

amounts and gives more food and energy worldwide than any other kind of plants.

Therefore, they are staple food plants in their natural form and they are rich in sources

of vitamins, minerals, carbohydrates, fat, oil, and protein. All cereal grains contain high

energy values, mainly from the starch fraction, but also from the fat and protein portion.

Some cereals are produced with whole grain that contains ground into flour. These

cereals may still be healthy, but when heavily made, these will lack some nutritional

benefits. Cereal and whole grain food can reduce the risk of form certain specific

diseases including colon cancer, diabetes, and coronary heart disease. The most

essential consideration for a good health is to include at least 30 minutes of daily

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physical exercises in conjunction through eating cereal for a good process to burn more

calories than to consume

Cereal can be an alternative food for those people who want to bring back their

body mass index, also for the bone growth and development of one's person. This

cereal is a lot of vitamins that we can get. All types of cereals have high stamina values,

mainly from the starch fraction, also from the other elements. Some of the cereal is

produced from whole grains and we can mix it to any product that has high quality

vitamins. Eating a variety of cereal is helpful to health rather than just feeding on one

time.

According to the study of McMonagle, Priebe (2016) "Effects of Ready to Eat

Cereal" says that there is a nutritional benefit for people who will eat it, considering that

often consumption of ready to eat cereal (RTEC) is united with a healthier lifestyle and

dietary pattern that causes the increase of higher number of carbohydrates, dietary fiber

and lower intake of cholesterol, but higher in sugar intake, it also increases the intake of

micronutrients avoiding inadequate number of micronutrients. Ready to eat cereal plays

an essential role for the lives of the people since this RTEC reduces health risks and

prevents on increasing the intake of vitamins, micronutrients and nutritious food just by

having a bowl full of nutrients that a person should have to maintain a healthy lifestyle.

Studies that investigate whether the RTEC can reduce the risk of development of

cardiovascular disease are directed with different risk factors. A prospective study

suggests that consuming whole grain Ready to Eat Cereals may lessen the risk of

hypertension and heart failure. RTEC intake was associated with weight gain and it can

increase the weight of some however they gained weight are small. Therefore there are
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some bad effects of the ready to eat cereal but the good one's is higher in number since

RTEC is implicated with beneficial and healthy outcomes but some effect on it such as

the weight gain, intestinal & mental health needs further observation and evaluation for

it to be more vivid and understandable in the mind of the people.

According to the study of Sofi et.al (2018) previously, a large and growing body

of literature has investigated the ability and the health potential of different types of

wheat. In particular, they want to recover the variety of ancient wheat that is dealing to

the nutritional aspect. There are several studies they want to enhance and prove the

capability of the wheat under the ancient time. The European project CERERE wants to

set a diversity of organic and low-input food systems. This study aimed at the different

issues in the health and nutritional system of cereal and having some innovation by the

help of experts and researchers. Nevertheless, these studies emphasize the possibility

of having more positive effects in consuming whole grain and ancient grain. It may

reduce the risk of chronic diseases such as cancer, cardiovascular disease, and also a

more favorable long-term weight management and increase in satiety. This work can

serve as a guide to other researchers to produce and make nutritious cereal that can

lessen or eliminate those health issues.

One early work from Kelloggs (2019) proves that a cereal is able to improve the

reduction of disease risk factors. Some of these are Colon cancer, a disease that can

be prevented by consuming fibrous food, wherein cereals are highly composed of apart

from the other fruits that also contain fiber. It also prevents the damage to the heart

muscles that make individual cardiovascular disease free. People who are likely to eat

cereals prevent them from developing diabetes. Cereal is also recommended to children
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around 4-18 yrs old who lack calcium and folic acid. This study also presents how

consuming cereals provides a healthy habit within the family. A family tends to have

24% more likely to eat healthy foods, 20% less likely to eat unhealthy foods, 35% less

likely to have eating disorders and 12% likely to be overweight.

According to the work of Adhkhar et.al (2011) The Moringa oleifera has the ability

to cure malnutrition in a cost-effective manner. Malnutrition has a huge impact on

people's lives; half of all deaths of children are due to malnutrition. Because of people

with malnutrition or lack of work force it greatly affects both mentally and physically that

result of reducing work capacity. Thus, nutrition has the potential to reduce poverty in

the country. Moringa oleifera trees have a very high level of nutrient content. The leaves

of malunggay are a great source of vitamin A, vitamin B, vitamin C and other minerals.

The leaves are also an excellent source of calcium, potassium, protein and iron.

Additionally, the content of amino acids such as methionine and cystine is also high.

This review targets the potential benefits of moringa oleifera in improving the nutritional

status of children.

Synthesis of the state-of-the-art

Theoretical Framework

This practice is based on the Nutritional Theory of Tanaka HT. (2017) the

modern theory of nutrition has taken one step ahead. Starting with a series of

discoveries of nutrients including vitamins, minerals, etc. between 1910 and 1970.

Nutritional science has evolved alongside modern food production methods. Although
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serious malnourishment problems still exist in parts of the world such as Africa and

SouthEast Asia, food distribution improved following WWII in many countries. Prior to

the 1940s, nutrition-related diseases resulted primarily from undernourishment i.e., lack

of variety, inadequate calories or a combination of both. Minerals and vitamins help

regulate people's lifestyle. It also helps to prevent diseases such as heart disease,

diabetes, metabolic syndrome and also malnutrition that become prevalent in many

modern cities and countries. These nutrients are often disregarded due to the spread

fast food chain, poverty and various reasons.

In this theory found out by the researcher what is the important role of nutrients

such as minerals, vitamins etc. in the human body and what would be the effect if there

were insufficient nutrients in the human body. CEFERA FLAKES purpose is to provide

enough nutrients such as protein, carbohydrates, minerals, vitamins, and other nutrients

in able to a person to gain weight.

In agriculture and food processing, mixing operations are often used to blend

ingredients. Particularly, mixing is used in the food industry with the main objective of

reducing non-uniformities and gradients in properties such as concentration, color,

texture, or taste between different parts of a system (Uhl and Gray, 1986). Moreover, it

is important to have enough nutrients, substantial and palatable mixture of ingredients

to a cereal food.

The mixing procedure used to have a proper distribution of components of

ingredients in a food. The theory of Convective, Diffusive and Shear Mixing of powder,

during convective mixing, masses or groups of particles transfer together from one
 19

location to another, while in diffusion mixing, individual particles are randomly

distributed over a surface developed within the mixture. In shear mixing, groups of

particles are mixed through the formation of slipping planes developed within the mass

of the mixture. Shear mixing is sometimes considered as part of the convective

mechanism. Additionally, mixing can produce an output that has made some changes in

their properties and characteristics.

This theory is connected in the study of the researchers, the production of

CEFERA FLAKES, the mixture of raw materials such as grinded malunggay leaves,

peanuts, brown rice, carrots and mung beans produce a cereal that has a mixture of

different nutrients.

Lastly, these two theories gathered and presented properly by the researchers

can help them to make this CEFERA FLAKES in improving a child's nutritional status.
 20

Theory CEFERA FLAKES: Theory

CEREAL BOOSTER
Of TO IMPROVE Of
CHILDREN’S
Nutrition NUTRITIONAL Mixing
STATUS

Figure 1.

Theoretical Paradigm
 21

Conceptual Framework

The conceptual framework serves as a guide or an overview of thoughts and

practices that creates and accommodates on how the work is done. It is the source of

ideas for thinking on what will be the following steps for creating the product of the

research and what it truly means which is inspired by other studies.

This study will focus on the nutritional component of Cefera Flakes and its

possibility to improve the nutritional status of the children. First, the researchers inquired

for the approval of a nutritionist and food technologist on what is their suggestion for the

possible effective ingredients that will be used on the experimentation of the production

of the cereal. Second, the researchers will be asking for the consent of Camarines

Norte National High School ( CNNHS) person’s with authority over the school’s Bread

and Pastry Laboratory stating that the use of laboratory when the production of the

cereal began is granted with permission by the CNNHS Principal Mrs. Melicia Mendoza

and will be monitored by the laboratory adviser Mrs. Leah Tanay Torres and Food

technologist Mrs. Frances Bernadette Benitez while also providing guidance to meet the

Cereal’s main purpose. Next, the researchers will move forward in the production of the

Cefera Flakes through the gathered materials that are required such as brown rice,

mung beans, malunggay leaves, carrots and peanuts that came from the marketplace.

After that, the malungggay leaves and peanuts will have to undergo sun-drying for at

least 24-48 hours or 1-2 days to avoid moisture that can cause early spoilage in the

mentioned ingredients. The malunggay leaves, peanuts, mung beans, carrots and

brown rice were grinded separately with the use of the grinder. In the mixing method,

the brown rice, mung beans, malunggay leaves, carrots and peanuts were mixed in a
 22

clean container with proper measurement to meet the exact amount of nutrients that is

required and needed by the undernourished children. Then the finished product will be

tested by the experts in order to identify the cereal’s rate of acceptability in terms of:

a.)Texture b.) Taste c.) Flavor d.) Shelf life and also to provide approval stating that the

safety of the Cefera Flakes is ensured and the target nutritional component has been

reached before subjecting the cereal on testing. Lastly, the undernourished children will

be eating the Cefera Flakes as well as undergo through observation and

experimentation which will be evaluated every day by the researchers to know how

effective the cereal is for boosting the children’s weight together with the guidance of

the researcher’s consultant.

The data that will be gathered will be clarified and interpreted in order to come up

with the product cereal “Cefera Flakes” for the children to have enough intake of

nutrients for them to have proper nutrition.

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INPUT PROCESS OUTPUT

 What] is the Nutritional
 Consultation from  CEFERA
component of the Food Technologist FLAKES: Cereal
developed CEFERA and Nutritionist Booster to
FLAKES: Cereal  Gathering of Materials Improve Children’s
Booster to improve  Sun-drying of the Nutritional Status
children’s nutritional Malunggay, Peanuts
status? and Carrots
 Is there a significance  Grinding and Mixing
difference in the of the Ingredients
weight of the students  Making of Cereal
participants before  Laboratory Testing
and after the feeding  Experimentation and
program? Observation
 What is the rate of
acceptability of
CEFERA FLAKES in
terms of: texture, tast,
flavor and shelf life.

FEEDBACK

Figure 2.
Conceptual Paradigm
 24

Notes

(2015). How Long Does Cereal Last? Retrieved from EATBYDATE:

https://www.eatbydate.com/grains/cereal/cereal-shelf-life-expiration-date/

(2019). Cereal: The Complete Story. Retrieved from Kellogg’s:

https://www.kelloggcompany.com/content/dam/kellogg-company/files/CerealT

%E2%80%A6

Adolphus, K, Lawton, C.L, Dye, L. (2013). The effects of breakfast on behavior and

academic performance in children and adolescents. Retrieved from frontiers

in Human Neuroscience:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3737458/

Anarson, A. (2019, May). Peanuts 101: Nutrition Facts and Health Benefits. Retrieved

from Healthline: https://www.healthline.com/nutrition/foods/peanuts

Beverley, R.L (2014). Food Materials, Technologist and Risk. Retrieved from

ScienceDirect:

https://www.sciencedirect.com/topics/medicine-and-dentistry/breakfast-cereal

Dhakar, R.C, Maurya, S.H, Pooniya, B.K, Bairwa N. (2011, January). Moringa: The

herbal gold to combat malnutrition. Retrieved from ResearchGate:

https://www.researchgate.net/publication/216463190_Moringa_The_herbal_g

old_to_combat_malnutrition
 25

Kubala, J.K. (2018, May). Is Brown Rice Good for You?. Retrieved from Healthline:

https://www.healthline.com/nutrition/is-brown-rice-good-for-you

Muhammad, H. S, Muhammad, F. S (2013, August). The Importance of cereal

(Poaceae: Gramineae) nutrition in human health: A review. Retrieved from

Academic Journals:

https://academicjournals.org/article/article1379321347_Sarwar%2520et

%2520al.pdf&ved=2ahUKEwj8ragqoruAhWBdd4KHVeZD6AQFjAAegQIARA

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Priebe, M., McMonagle J.R. (2016, October). Effects of Ready-to-Eat-Cereals on Key

Nutritional and Health Outcomes: A Systematic Review. Retrieved from

ResearchGate:

https://www.researchgate.net/publication/309225456_Effects_of_Ready-to-

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Cereals_on_Key_Nutritional_and_Health_Outcomes_A_Systematic_Review

Raman, R. (2018, July). 10 Impressive Health Benefits of Mung beans. Retrieved from

Healthline: https://www.healthline.com/nutrition/mung-beans?

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Actor_Literature_Review_Approach
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Chapter III

RESEARCH DESIGN AND METHODOLOGY

Research Design

The researchers made use of quantitative and experimental research as its

design. Both of the designs are positive approach that allows information to be

expressed through numbers as it deals with several processes that includes measuring

of the ingredient’s quantity, allotted time in every procedure, and identifying of nutritional

value of each component of the raw material that helps increase the nutrition of cereal.

Experimental research is mainly used in the production of Cefera flakes, it is through

experimentation that the level of effectivity of the cereal in terms of increasing the

weight of the children is finalized, and also done in a controlled environment under

certain rules which make it simple for the researchers to calculate and control variables.

In addition, these designs are suitable to use for increasing the succession rate of

Cefera flakes that will meet the criteria and objective of the study.

The data and information are collected through experimentations conducted by

the researchers using observation guide and also laboratory testing in significance to

acceptance and approval of the product in food industry.

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Methodology

1. Consultation from Food Technologist and Nutritionist

The researchers find a nutritionist to consult regarding to the cereal

ingredients that will be using in the experimentation. Also, the researchers sought

for the suggestion of a food technologist on how to keep cereals intact.

2. Gathering of the Materials

The materials the researchers will used are coconut oil, vanilla extract,

eggs, blender, weighing scale, gloves, oven, bowl, and container. The

researchers gathered the brown rice, peanuts, carrots, and mung beans from the

market place and the malunggay will gathered from their places.

3. Sun-drying of the Malunggay, Peanuts and Carrots

The malunggay leaves, peanuts, and carrots undergo sun-drying process

for 2 days to lessen its moisture content.

4. Grinding and Mixing of the Ingredients

The malunggay leaves, peanuts, carrots, and mung beans were ground

separately using blender where it was pulverized into a powdery substance while

the brown rice was pulverized using grinding machine. The 300 grams of

powdered brown rice, 150 grams of powdered monggo, 150 grams of powdered

peanuts, 100 grams of powdered carrots and 1 gram of powdered malunggay

leaves was mixed in a bowl

 29

5. Making of the Cereal

In a different bowl mix 300 ml of water, 125 ml of honey, 80 ml of coconut

oil, and 1/3 cup of sugar. Pour the mixture into the mixed powdered ingredient,

and add the 2 eggs. Mixed it well until the mixture is evenly moist, and transfer to

the sheet pan. Placed it to preheated oven and bake for 1 hour, stir the mixture in

every 15 minutes to help it brown evenly.

6. Laboratory Testing

The finished product was transferred in a clean labeled container where it

sent in the Food and Nutrition Research Institute in Taguig to determine further

its nutritional component which consists of Carbohydrates, Protein, Iron, Vitamin

A and Vitamin B-6 to validate its use as an alternative cereal.

7. Experimentation and Observation

The researchers conducted the experimentation and observation at the

selected baranggay of Daet Camarines Norte with the help of baranggay

health personnel. Also with the consent of the parents of the children to let

their child participate in this study. The researchers will secure the safety of

the develop cereal that is being tested in FNRI and DOST as well as the safety

of environment before the experimentation by following the protocols in health.

Before the feeding of cereal the children will undergo de-worming to improve

their appetite. Approximately 30 grams or 4-6 spoonful of cereal will be given

to the children for breakfast and afternoon snack. The experimentation will last
 30

for 3 weeks and weighed every week as an interval for each data. After the

experimentation the children will weighed for the final weight of it, where

significant changes were seen.

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CONSULTATION FROM
NUTRITIONIST

GATHERING OF THE MATERIALS

SUN-DRYING OF THE
MALUNGGAY, PEANUTS AND
CARROTS

GRINDING AND MIXING OF THE

INGREDIENTS

MAKING OF CEREAL

LABORATORY TESTING

EXPERIEMENTATION AND
OBSERVATION

Figure 3.

Flowchart
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Sources of Data

Laboratory testing

The developed Cefera flakes will undergo testing at FNRI (Food and Nutrition

Research Institute) to identify the nutritional component of the said develop cereal.

Experimentation

The researchers conducted experimentation to the children whose weight falls

under below normal. Also to measure the effectiveness of the product with the use of

standard procedure in producing Cefera flakes.

Research Instrument

To achieve the goal of the study, the researchers made use of observation guide

and laboratory testing as the research instrument.

The observation guide is a way to gather data by observing undernourished

children who go through a feeding program. The target of this research is the

undernourished children of selected baranggay in Daet, Camarines Norte. After the

researchers completed the production of cereal they will observe those students who

participated using the matrix that contains the name, weight, nutritional status and age.

Laboratory testing will used to determine the quality of the cereal in terms of the

effectiveness in gaining weight, and the nutritional status of the cereal. This instrument

helped the researchers determined how many students were undernourished.

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Data Gathering Procedure

In data gathering information for the process of the study, the researchers

gathered the materials precisely to make sure that the materials are fresh and healthy to

make the Cefera Flakes: cereal booster to improve children nutritional status. A letter to

the principal of Camarines Norte Senior High School was issued for conducting

laboratory testing outside the school premises, specially at Food and Nutrition Research

Institute Taguig. And another letter was issued to the principal of Camarines Norte

National High School for the approval to use the bread and pastry laboratory for the

making of Cefera Flakes. The researchers created a self-constructed question to make

sure that the evaluations are more reliable and dependable, and conducted a

consultation from selected Food Technologist and Nutritionist to gather suggestions and

recommendations for the progress of the study and determining the improvement of the

product. The data are gathered through experimentation process which was the feeding

of 10 children age 10-12 years old twice a day in the morning and in the afternoon as

“miryenda” or snacks, Monday to Sunday for three weeks and laboratory testing was

used to achieve further development of the Cefera Flakes.

Sampling

The researchers will use purposive sampling which allows quantitative research

techniques. In which researchers searched for the appropriate experts who will evaluate

the developed cereal. Food technologist and Nutritionist are chosen to participate since

they are the most reliable experts prior to this research. The food technologist will guide

the researchers to meet the palatable and appetizing amount that a cereal must have.
 34

On the other hand, the Nutritionist will help the researchers to assess if the cereal is an

effective weight booster and is contain of the necessary nutrients.

Research Participants

During 2019 – 2020 school year, the researchers conducted a research study

that focuses on gaining weight among selected undernourished children in Daet,

Camarines Norte. The age range was narrow from 10-12 years old and a total of 10

participants will undergo to observation in 3 weeks in taking the product. The

researchers used BMI (Body Mass Index) of every participant that serve as the basis to

determine the initial weight. Target participants will undergo first in deworming to

improves child’s immunity, and thereby protecting his/her from chronic illnesses. Then it

is needed to secure parents consent for the approval of parents to their child’s

participation in our study.

Statistical Treatment of Data

To determine the significant difference between the weight of the child

participants before and after the feeding, the researcher will use the One Sample T-test.

Also weighted mean will be applied to gather the result in the acceptability of the

evaluator in the develop Cefera Flakes.

In this case, Cefera Flakes could have the possibility to meet the standards

needed to improve a child’s nutritional status.

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Observational Guide

Growth Rate Monitoring Sheet

CHILDREN INITIAL WEE WEE WEE CURREN WEIGHT

PARTICIPAN WEIGH K K K T INCREASE
TS T 1 2 3 WEIGHT (GRAM/
KILOGRAMS)
1
2
3
4
5
6
7
8
9
10