Development of ready-to=eat dietary supplement/ Christine I. Checa, Jeanmar C. Pedrera, and Jenny G. Poserio .--

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Checa, Christine I [author ]

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TextPublication details: Manila: Technological University of the Philippines, 2019.Description: xi, 122pages: 29cm. +1 CD-ROM ( 4 3/4in.)Content type:

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BTH TP 370 C44 2019

Dissertation note: College of Industrial Technology .-- Bachelor of Technology major in Nutrition and Food Technology: Technological University of the Philippines, 2019. Summary: Poor nutrition is one of the major problems in the Philippines nowadays which affects children’s health and leads to malnutrition if not prevented. Not having enough nutrients in the body may reduce the immunity, increased susceptibility to disease and mental development. Ready-to-eat dietary supplement was developed as an addition to consumption of food which derived from the daily dose of vitamin and minerals. It helps to increase the calorie intake of children and to meet the daily recommendations of essential nutrients. Cassava and peanuts are the main ingredients of the product which are rich in calories and protein. The product underwent different processes such as drying, formulation, mixing, cooking, molding and packaging. Furthermore, cyanide, proximate, microbial, nutritional and shelf life analyses were conducted in the product. The tests result showed that every 50 grams of ready-to-eat dietary supplement contains 239 calories and safe for consumption. The study was evaluated using 9-point Hedonic scale by fifty random students resulted to liked extremely. It is therefore concluded that the Ready-to-Eat Dietary Supplement is “acceptable.”

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 C44 2019 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005514

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Previous	BTH TP 370 C35 2019 Development of Gac Fruit (Momordica Cochinchinensis) Aril into a Potential natural Colorant	BTH TP 370 C36 2019 Phytochemical screening: determinants for the development of potential anti inflammatory drink/	BTH TP 370 C36 2023 Innovations of champagne vinegar using mangrove apple (sonneratia alba) /	BTH TP 370 C44 2019 Development of ready-to=eat dietary supplement/	BTH TP 370 D53 2019 Developmemnt of an immunity booster tablet/	BTH TP 370 D85 2019 Development of a ready-to-drink meal/	BTH TP 370 G33 2019 Development of a Ready-to-Eat Yang Chow Meal	Next

Thesis (undergraduate)

College of Industrial Technology .-- Bachelor of Technology major in Nutrition and Food Technology: Technological University of the Philippines, 2019.

Includes bibliography

Poor nutrition is one of the major problems in the Philippines nowadays which affects
children’s health and leads to malnutrition if not prevented. Not having enough nutrients
in the body may reduce the immunity, increased susceptibility to disease and mental
development. Ready-to-eat dietary supplement was developed as an addition to
consumption of food which derived from the daily dose of vitamin and minerals. It helps
to increase the calorie intake of children and to meet the daily recommendations of
essential nutrients. Cassava and peanuts are the main ingredients of the product which are
rich in calories and protein. The product underwent different processes such as drying,
formulation, mixing, cooking, molding and packaging. Furthermore, cyanide, proximate,
microbial, nutritional and shelf life analyses were conducted in the product. The tests
result showed that every 50 grams of ready-to-eat dietary supplement contains 239
calories and safe for consumption. The study was evaluated using 9-point Hedonic scale
by fifty random students resulted to liked extremely. It is therefore concluded that the
Ready-to-Eat Dietary Supplement is “acceptable.”

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