000 02272nam a22002897a 4500
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040 _aTUPM
_bEnglish
_cTUPM
_dTUPM
_erda
050 _aBTH TP 370
_bC44 2019
100 _aCheca, Christine I.
_eauthor
245 _aDevelopment of ready-to=eat dietary supplement/
_cChristine I. Checa, Jeanmar C. Pedrera, and Jenny G. Poserio .--
260 _aManila:
_bTechnological University of the Philippines,
_c2019.
300 _axi, 122pages:
_c29cm.
_e+1 CD-ROM ( 4 3/4in.)
336 _2rdacontent
337 _2rdamedia
338 _2rdacarrier
500 _aThesis (undergraduate)
502 _aCollege of Industrial Technology .--
_bBachelor of Technology major in Nutrition and Food Technology:
_cTechnological University of the Philippines,
_d2019.
504 _aIncludes bibliography
520 _aPoor 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.”
650 _aNutrition
650 _aFood development
700 _aPedrera, Jeanmar C.
_eauthor
700 _aPoserio, Jenny G.
_eauthor
942 _2lcc
_cBTH CIT
_n0
999 _c29303
_d29303