Quaipo, Christine B.  <br/><br/>
Black garlic-enriched kropek: alternative to less nutritious food in canteens of public secondary schools /   
Christine B. Quiapo  
 -  2021 
 - ix, 61 leaves   28 cm.  
<br/><br/> Thesis (M.A.Ed.- Technical-Vocational Education) - Mariano Marcos State University  
<br/><br/>Bibliography:leaves 45-46. 
<br/><br/> ABSTRACT QUIAPO, CHRISTINE B. Mariano Marcos State University. May 2021. BLACK GARLIC-ENRICHED KROPEK: ALTERNATIVE TO LESS- Major Adviser: Ruben J. Dabalos, M.T.E.  	NUTRITIOUS FOODS IN CANTEENS OF PUBLIC SECONDARY SCHOOLS. The inevitable craze of children and young adolescents to junk food (Gopal, et al., 2012 and Ashakiran, 2012) and the fact that crackers have a global impact on nutrition and the variations of this products are well accepted (Cheow, 2004), the researcher believes that the development of acceptable fortified kropek of high nutritional quality can be an alternative to high-calorie, low-nutritional value, and ready-to-eat foods. Hence, this research aims to propose a fortified kropek that can be an alternative to less-nutritious foods in canteens of public secondary schools. 	The study used a descriptive design utilizing the research and development methodology and followed social cognitive theory anchored on health nutrition behavior paradigm. The very reason for utilizing this methodology is to further determine problems encountered by teachers managing canteens in selling food items to students and developed fortified kropek that can be an alternative to less nutritious foods. 	It was found in this study that with the implementation of the DepEd Order No. 13, series of 2017, teachers managing canteens faced problems in selling food items that are included in the guidelines to students. The Technology and Livelihood Education (TLE) teachers claimed that students preferred junk foods over native delicacies or common Filipino snacks. They go out to buy or bring junk foods despite the strict advice of the school to parents and students. It was also found in this study that teachers managing canteens have limited time to prepare nutritious foods as per guidelines hence, administrators let contractors sell food items inside the school and also allow students sell their laboratory outputs. The TLE teachers suggested different agricultural crops that could be utilized in the processing of snack items. One suggestion was the used of black garlic, which is an emerging functional foods in the market, hence the utilization of this crop in the development of fortified kropek was considered.  	Result showed that the developed experimental samples were tested negative from microbial pathogens as observed by the Molecular Microbiology and Biotechnology Laboratory of the Mariano Marcos State University - College of Arts and Sciences. This was done prior to the conduct of sensory and acceptability evaluation. 	Results of the sensory and acceptability evaluation of the developed black garlic-enriched kropek showed that kropek with two (2) tablespoon of black garlic was the most acceptable among the trained panelist. More so, results further showed that the addition of varied amount of black garlic in the preparation of kropek gives a significant difference on the appearance and flavor but not on the texture and acceptability. 	Further, results of the nutrient analysis of the most acceptable products indicates that developed products could contribute in satisfying the recommended daily allowance of the basic nutrients needed by humans for healthy living as tested by the Regional Standards and Testing Laboratory of the Department of Science and Technology. Hence, it has been concluded that the developed kropek fortified with black garlic could be an alternative to less-nutritious food products in canteens of public secondary schools.