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Nutrition is one of the most essential elements to being healthy and living a long life.
People deal with food every day, and food has been a part of life since the beginning of
civilization. What we eat becomes our diet, and our diet plays a major role in deciding
how healthy we are and how well our body functions.

In the Philippines poverty and pervasive malnutrition are not limited to families of
deprived seasonal workers. Undernourishment is endemic and increasing throughout
most of this archipelago of some 7100 islands, and is compounded by the prevalence of
intestinal parasites and gastrointestinal diseases which health workers estimate deprive
youngsters of at least 5-10% of the nutritional value in food they do consume. This
problem is particularly prevalent in rural villages and city slums where many people eat
with their fingers. According to the Philippine Ministry of Health, nearly 1/2 of all
reported deaths are among infants and children through age 4, and about 1/2 of the
accelerated death rate among those age 5 and younger is related to malnutrition,
compounded by diarrhea, measles, and malaria which is returning to areas where it once
was almost eradicated.(Ravenholt 1982)

The nutritional problems of developing countries are conditioned by poverty, near

exclusive reliance on plant sources of nutrients, and high rates of infections. Common
deficiency diseases include protein-energy malnutrition, nutritional anemias, vitamin A
deficiency, iodine deficiency, and possibly others. Population subgroups at particularly
high risk are the children and women of poor families. Control of these nutritional
diseases requires systematic diagnosis of the existing situation and appropriate
intervention strategies such as targeted food and specific micronutrient supplementation,
food fortification, nutrition education, and reductions in infections as well as general
improvements in economic conditions and social equity.(NCBI 1991)

based on (WHO 2015) Food safety is everybody’s concern, and it is difficult to find
anyone who has not encountered an unpleasant moment of foodborne illness at least once
in the past year. Foodborne illnesses may result from the consumption of food
contaminated by microbial pathogens, toxic chemicals or radioactive materials. Food
allergy is another emerging problem. While many foodborne diseases may be self-
limiting, some can be very serious and even result in death. Ensuring food safety is
becoming increasingly important in the context of changing food habits, popularization of
mass catering establishments and the globalization of our food supply. As our food supply
becomes increasingly globalized, the need to strengthen food safety systems in and
between all countries is becoming more and more evident. That is why WHO is
promoting efforts to improve food safety, from farm to plate (and everywhere in between)
on World Health Day, 7 April 2015. The World Health Day 2015 slogan is: “From farm to
plate, make food safe”.

but worry no more, because health experts discovered and reccomends coconut as part of
the dietary food which can eradicate the metioned diseases

coconut can do some miracle , especially in healing several sickness and pains the people
encounter everyday , coconut can Repair and Moisturize Skin, Maintain Oral Health,
Keep Bones Strong,Fight Off Candida,

In many areas of Sri Lanka the coconut tree and its products have for centuries been an
integral part of life, and it has come to be called the "Tree of life". However, in the last
few decades, the relationship between coconut fats and health has been the subject of
much debate and misinformation. Coconut fats account for 80% of the fat intake among
Sri Lankans. Around 92% of these fats are saturated fats. This has lead to the belief that
coconut fats are 'bad for health', particularly in relation to ischaemic heart disease. Yet
most of the saturated fats in coconut are medium chain fatty acids whose properties and
metabolism are different to those of animal origin. Medium chain fatty acids do not
undergo degradation and re-esterification processes and are directly used in the body to
produce energy. They are not as 'bad for health' as saturated fats. There is the need to
clarify issues relating to intake of coconut fats and health, more particularly for
populations that still depend on coconut fats for much of their fat intake. This paper
describes the metabolism of coconut fats and its potential benefits, and attempts to
highlight its benefits to remove certain misconceptions regarding its use.
(theseylonmedical 2006)

moreover These fruits are not only delicious, but they're packed with fiber and minerals,
including calcium, iron, magnesium, phosphorus, potassium, sodium and zinc. They also
contain vitamin C and folate, an especially important nutrient during pregnancy.

Noodles are the main ingredient filipino noodle dish (pancit). Although originally from
China, noodles were adapted into the traditional Filipino dish that is known today as
pancit. It is not unusual to find some popular Filipino dishes on a local fiesta
table.Filipinos have a long history in the Marianas Islands of which Guam is the largest.
In the 17th century, the Spanish brought Filipino soldiers to Guam to help quell the
Chamorro resistance to Christianization and colonization efforts.Throughout the
centuries, Filipino immigrants traveled to the islands on a fairly consistent basis.
According to the Spanish census, Filipinos comprised nearly forty percent of the local
population. Migration increased notably post-World War II as tens of thousands of
Filipino workers came to assist in rebuilding efforts.
with the benefits of the coconut, the researchers come up to innovate the Pancit bihon
noodles to a helthier buko pancit. Because Nutrition Assignment For all children the
provision of good nutrition is of utmost importance.

Statement of the objectives

This study generally aims to develope a coconut (cocos nucifera) pancit especially, it
seeks to describe the folling ;

1. How may the demographic profile of the respondents be describe in terms of the

a. sex

b. age with bracket

2. How may the respondent acceptance in the pancit buko be describe in terms of




d. aroma

e. packaging

significance of the study

The result of the study will be of great benefit to the following:

customers:this study will benefit the customers like children, housewives, housemaids,
cooks, and people that

food innovators: this study will will have helped them to gain new idea.

future researcher: this study will have helped the students researchers to improved their
understanding and knowledege to food innovation throught this research.

present researcher: this study will help the current researcher to apply their knowledge
aquired while studying specifically on comprehensive and analytical skill on building this
suppliers: ;this research would give them the idea of using these alternative ingredients
for a lesser cost in production

Restaurant: this study will give them an alternative idea of making the filipino noodle
dish , which will suit the lifestyle of health conscious people.

Scope and Delimitations

This study focusing on the buko (Cocos nucifera) as a main ingredients in the filipino
noodle dish aims to replace the bihon noodles in making filipino noodle dish. students
and teachers was covered as part of the respondents for the evaluation techniques it was
perceived by the respondents and was conducted in our lady of the sacred heart college
inc. the data had limited target at least twenty respondents with age of 10-50 years old,
both male and female. the result of the study will be based in the individual perception of
the person respondents on how they accept the panvit buko, after tasting., also in the
perception of the researcher . in this study the researcher were able to find out if the buko
pancit can really be acceptable to the market , through the evaluation that was gather in
the respondents. it will also help all the people especially for parents who is facing
difficulties to please and convince the children to eat vegetable .



The new product development (NPD) literature emphasizes the importance of introducing
new products on the market for continuing business success. Its contribution to the
growth of the companies, its influence on profit performance, and its role as a key factor
in business planning have been well documented (Booz, Allen & Hamilton, 1982;
Crawford, 1987; Urban & Hauser, 1993; Cooper, 2001; Ulrich & Eppinger, 2011).

product of coconuts

It can be used in every facet of living. Healthcare, wellness products, dietary

supplements. The tree fronds can be used as building material and the husk can be used to
make rope, planting materials, or fertilizer. the product of coconuts are Coconut
Oil,Coconut Aminos,Coconut Butter,Coconut Meat,Coconut Vinegar,Activated
Charcoal,Coconut Sugar.(WALLACE,2018)

buko and its health benefits

As you can see, coconut is actually a great source of digestion-friendly and satiating fiber.
You’ll also get vitamin B6, iron, and minerals like magnesium, zinc, copper, manganese,
and selenium. About half of the saturated fat in coconut comes from lauric acid, which
can help raise levels of heart-protective HDL (“good”) cholesterol. (Unfortunately, it
increases more harmful LDL (“bad”) cholesterol, too.) In the context of a healthy diet,
there’s nothing wrong with using small amounts of coconut oil, but it shouldn’t be the
only oil you use.(Migala 2018)

general background of coconut

The genetic diversity of coconut palm in Mexico has arisen from introductions carried
out during the Spanish colonial period (1539–1810). The interest of estimating the extent
and origin of the genetic diversity motivated the investigation of sites, dates and origins
of the introductions, the initial areas of production, the economic importance of the
cultivation and its diffusion during the colonial era. Historical records indicate that the
first introductions to the Atlantic coast were through the ports of Veracruz and Campeche
around 1549 and originated from Cape Verde (West Africa) and the Caribbean islands.
Introductions to the west coast were carried out through the ports of Colima and
Acapulco and originated from Panama around 1539, from the Solomon Islands around
1569 and from the Philippines from 1571 onwards. Coconut was present in the west coast
of Panama in pre-Columbian times, but its origin and introduction date is unknown.
Commercial plantations of economic importance were established on the west coast
stimulating further introductions and a wider diffusion of the plant during the 16th and
17th centuries. This diffusion may have brought about genetic flow between ecotypes
from different origins. No commercial plantations were established on the east coast
during the 16th and 17th centuries. Prohibitions of the cultivation of this plant brought
about a halt in development on the west coast during the 18th century. This historical
knowledge has enabled us to select key sites in which to gather samples to establish
germplasm collections.(Zizumbo-Villarreal 1996)

The coconut (the fruit of the palm Cocos nucifera) is the Swiss Army knife of the plant
kingdom; in one neat package it provides a high-calorie food, potable water, fiber that
can be spun into rope, and a hard shell that can be turned into charcoal. What’s more,
until it is needed for some other purpose, it serves as a handy flotation device.colleagues
set out to examine the DNA of more than 1300 coconuts from all over the world. (Lutz,

1. botanical characteristic

Coconut, (Cocos nucifera), is a monocotyledon belonging to the order Palmae. It is the

sole species of the genus Cocos. Trees are generally unbranched, erect, cylindrical, pillar-
like stem reaching up to 25-30 m in height. Trunks may reach a diameter of 50 cm. The
trunks are ringed with scars where old leaves have fallen. The top of the trunk is crowned
with a rosette of leaves and a branched inflorescence enclosed in a sheath collectively
known as the spadix.

2. adaptability

The seeds of the coconut palm tree are some of the largest in the world. The oval-shaped
nuts are typically 12-by-10-inches wide. The green coconut fruit turns brown as it
matures. Coconut seeds are produced year-round with the trees averaging from 50 to 200
coconuts annually. The seed is well adapted to survival while floating in the ocean for
years. Its waterproof fibrous husk is encased in a tough outer layer called an exocarp.
(whitmer, 2018)


coconut plant, begin with a fresh coconut that still has the husk on it. When you shake it,
it still should sound like it has water in it. Soak it in water for two to three days.

nutritional and medicinal values

Coconut, Cocos nucifera L., is a tree that is cultivated for its multiple utilities, mainly for
its nutritional and medicinal values. The various products of coconut include tender
coconut water, copra, coconut oil, raw kernel, coconut cake, coconut toddy, coconut shell
and wood based products, coconut leaves, coir pith etc. Its all parts are used in someway
or another in the daily life of the people in the traditional coconut growing areas. It is the
unique source of various natural products for the development of medicines against
various diseases and also for the development of industrial products. The parts of its fruit
like coconut kernel and tender coconut water have numerous medicinal properties such as
antibacterial, antifungal, antiviral, antiparasitic, antidermatophytic, antioxidant,
hypoglycemic, hepatoprotective, immunostimulant. Coconut water and coconut kernel
contain microminerals and nutrients, which are essential to human health, and hence
coconut is used as food by the peoples in the globe, mainly in the tropical countries. The
coconut palm is, therefore, eulogised as ‘Kalpavriksha’ (the all giving tree) in Indian
classics, and thus the current review. (mandal 2010)


The chemical substance responsible for the taste is freed in the mouth and comes into
contact with a nerve cell. It activates the cell by changing specific proteins in the wall of
the sensory cell. This change causes the sensory cell to transmit messenger substances,
which in turn activate further nerve cells. These nerve cells then pass information for a
particular perception of flavor on to the brain.(NCBI,2011)

This is especially true since texture may impact flavor perception. For example, thick
systems may slow the diffusion of the flavors and aromas out of products.“From a
product development perspective, early definition of the final product texture is important
as it is considered the backbone over how the final product will be built,” said Ivan
Gonzales, marketing director for dairy, Ingredion Inc., Westchester, Ill. “It will help to
define the required processing parameters, as well as adjustments in colors and



Every year, 95 percent of new products fail. The reason is simple: Most customers don't
have the time or energy to weigh the advantages and disadvantages of the products in
their shopping carts, so they use a shortcut to make their decision. That shortcut is your
product's packaging.


research design

This chapter presents the method and procedure used in securing and translating the
needed data for the study. It discussed the research method, research instrument,
respondents of the study and research locale, sampling design and data analysis.

research method

This study made use of Quantitative Research approach which focused on the
information gathered from the respondent’s evaluation about the aforementioned topic.
(Business Dictionary). The use of sampling techniques (such as consumer surveys) whose
findings may be expressed numerically, and are amenable to mathematical manipulation
enabling the researchers to estimate future events or quantities. Quantitative Research is
used to quantify the problem by way of generating numerical data or data that could be
transform into usable statistics. It is used to quantify attitudes, opinions, behaviors, and
other defined variables – and generalize results from a larger sample population.
Quantitative Research uses measurable data to formulate facts and uncover patterns in

research locale