Checa, Christine I.  <br/><br/>
Development of ready-to=eat dietary supplement/  
Christine I. Checa, Jeanmar C. Pedrera, and Jenny G. Poserio .-- 
 - Manila:   Technological University of the Philippines,   2019. 
 - xi, 122pages:   29cm.   +1 CD-ROM ( 4 3/4in.)  
<br/><br/> Thesis (undergraduate)  
<br/><br/>College of Industrial Technology .-- 
<br/><br/>Includes bibliography 
<br/><br/> Poor nutrition is one of the major problems in the Philippines nowadays which affects<br/>children’s health and leads to malnutrition if not prevented. Not having enough nutrients<br/>in the body may reduce the immunity, increased susceptibility to disease and mental<br/>development. Ready-to-eat dietary supplement was developed as an addition to<br/>consumption of food which derived from the daily dose of vitamin and minerals. It helps<br/>to increase the calorie intake of children and to meet the daily recommendations of<br/>essential nutrients. Cassava and peanuts are the main ingredients of the product which are<br/>rich in calories and protein. The product underwent different processes such as drying,<br/>formulation, mixing, cooking, molding and packaging. Furthermore, cyanide, proximate,<br/>microbial, nutritional and shelf life analyses were conducted in the product. The tests<br/>result showed that every 50 grams of ready-to-eat dietary supplement contains 239<br/>calories and safe for consumption. The study was evaluated using 9-point Hedonic scale<br/>by fifty random students resulted to liked extremely. It is therefore concluded that the<br/>Ready-to-Eat Dietary Supplement is “acceptable.” 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition<br/>Food development 
<br/><br/><label>LC Class. No.: </label>BTH TP 370  / C44 2019