Identifying the Saturated Fat, Sodium and Sugar

Levels of Soups from Selected Public Elementary

School and Assessment of Health Risks
JOAN BULALAQUE
JOYCE DIANE B. SISON
AOUIE M. TARRAYO
Introduction
In the Philippines, elementary school personnel
sells soup to the students where sometimes it
becomes mandatory for the students to avail. The
nutrients present in the soup must meet the
standard amount given in the DepEd order no.13
s.2017.
Statement of the Problem

 Does the soup samples serves in

1. What is the amount of saturated
the chosen
fat and Public
sodium andElementary School meet
sugar content
3. What is the satisfaction rate of
in the soup sample?
thethe
students to the soup
recommended served
intake of saturated fat, sodium
2. Is there any health risks associated
in their school canteen?
with the obtained
and sugar amount of saturated
for children?
fat, sodium and sugar in the sample?
Rationale
 To determine if the chosen public
 To know the satisfaction rate of
elementary school follows the required amount
the students to the soup.
of saturated fat, sodium and sugar
 Provide recommendations to make improvements
present in soups served in canteen.
on the soup taste.
 To get the assessment of possible
 Promote awareness to the society about
health risks
practicing of the
healthy dietresults.
.
Conceptual Framework
INDEPENDENT VARIABLE DEPENDENT VARIABLE

Scope Limitation of the Study
•Presence of of the Study Study
Significance
This study of
willthe
be conducted through:
 The study will form conclusions
•Amount of of the
sodium
 The
Saturated
It study
series
fat,
will Sodium
ofhoped
primarily
and Sugar in the soup.
testing, tosurvey
focus benefit
on thetothethe following:
students
present in the soup
The
health
 and School
identification
•Recommended risks
interview
intake of
of based
researchersthe with only
will
amount
on
only the
study
a Nutritionist.
of
opinion
sample.
saturated and of
•Amount of sat fat present
the
Saturated
sodium
fat,Nutritionist
measure sodium
Parents
The the
researchers and
saturated amount
fat, of
sodiumsoup
in the soupand a
sample.
fat,
and sugar for and sugarwill
children. conduct
in the the study
soup samples.
•Amount of sugar present
student
•Givensugar
Chrysanthemum take
efforts to content
serve a in,
of including
the soup other
served factors,
in the soup sample.
 inThe
quality Society
taste health
of soup. Village Elementary
risks associated School
with•Theit.consumer’s
such
in the as the
canteen foodof and
the drinks
chosen that they
satisfaction on the soup.
• TheSoup-Government sampleslevel
satisfaction for the study
of the students to the soup
usually
school,
• Students- consume
not
Future Researchers all thethroughout
participantsfoods they
of the their
served. day.
Health Risks Assessment and study
Nutritionist Recommendations to the
Improvements of the Soup Taste
Quality
• RelatedResearch Procedures
Literatures
Health Risks Assessment
1.Compare
3. Research
Creating
Foreign the tests
Flow
Shared Design
results
Chart
Value to the standard
Procedure
(Nestle, 2013)
3.amount
3.APreparation
Doguide
school
stated to implementing
inbased
of
DepEd food
Materials
Order and the
13 Nutritional
nutrition
s. 2017 policies
Related Weighted
Studies Mean Formula
1.Requirements
Sodium
improve
Prepare
1.Survey to Break
diet
the for
two and Up
Food (American
reduce
𝒙 and
sterilized
students Drink
obesity?
glass Heart
in Schools
(Jaime,
containers. Society,
Regulations
2009) 2018)
Foreign The approach ഥ
𝒙 = that
𝟏 𝒇𝟏will
+ 𝒙𝟐 𝒇be 𝟐 +used
𝒙𝟑 𝒇𝟑 + 𝒙𝟒 𝒇𝟒
2.(Scottish
Science
Local
2.Interview
Cooking GatheringGovernment,
and
a
Challenge: Our
Nutritionist
of Food
Soup 2008) Supply:
(Telephone
Samples
A Effects
Strategy Using
Interview
Subjecting
toAcademic
Communicate with semi-
Analysis
the and
1.Preparation is
Nutritionof both and quantitative
its onand 𝑵
qualitative.
samples Performance

the 1.Local
structured
PrinciplesTheScreening
Nutrition𝒙 of̅ = Facts
Weighted
researchers
Pinggang
Gathering
questionnairre)
Exposure
Label
mean
will
Pinoy getto 2
Food
Soup
Assessment
Make
samples.
Guide of
“(Cumagun
Interpreting of
Filipinos to
et al.,
Materials
(Ross, Sampling
2010) Soup Method
samples to laboratory the test
1.Statistical
Department
Sodium, x
Testing Treatment
= Total
Number
of Order
Sugar,
the of13
Soup series
Total
answers Fat,
Samples of
on 2017
Saturated
testing.
specific Fat,
optionTrans
results.Fat,
Healthy
2018) EffectFood
2.(Department 1.of Food Choices–Teacher’s
Soup Samples-
Service Random
Nutrition
𝑓 Guide
Sampling
Improvements for on
and1. Cholesterol
f
The = of Education,
Weight
first soupfrom
of each
sample-
𝑃 = Republic
Commonly
specific
saturated of
option
100 the
Consumed
fat Philippines)
and Foods
sodium
Middle 2.
Level
Elementary
Conducting the Survey-
Classrooms,
School Purposive
Conducting Cafeteria
a 2nd
𝑛
Sampling
edition
Lunch
Further (FDA
Purchase and
Patterns NSTA,
2. (Apilado,
surveyHealthier
to theamount Food
2018) Choices, GoodAnalysis
identification.
Personal for You and (DOH, 2010)
2017) (Cluss 3. et Interview-
al.,
P- percentage Interviewn-
elementary 2014) Purposive
total number
with
Sampling
of participants
Interpretation
students 2. The second a soup sample- ofsugar
Nutritionist Data content
F- frequency
identification.
 Table 3.5 Satisfaction ResultsRate andofDiscussion
the Soup Served in(more than
Amount of
Summary Green
of (less
Table Yellow
3.1-3.3 (120 to Red
Chrysanthemum Table Summary
Nutrients NutrientsVillage on of Table
Elementary
than 120 3.6- 4.1
200School
grams) 200 grams)
Soup Samples grams)
Often
QuestionMost 1
Taste
2
of
(g/100g) 4
Yes
3 Breakfast
5.5 5.5 Lunch
No
7 and 8
Description
9 Afternoon
10 X Description
Soup
Sugar
In
Consumed:9.43 terms  Dinner Snacks
of: f % f % f % f % f % Green
f % (lessF % Yellow
f % (3f to
% 5 f Red% (more than
BigyanFood
ng bread and Meat Bread and
8 2 3 0 0 5 8 9 15 than 3 grams) 18 grams) 10 5 grams)
puntosSaltness
ang
soup na
5
32%
0.2 other dairy
6 10 11
68% 9 15 3 5
Not 17
Often
6.5
other dairy Satisfied
Slightly

Saturated fat 
inihaha-in
kantin. Mula
sa
spread Salty
spread
sa bilang isa Green (less Yellow (10 to Red (more than
Sweetness
(1),
88% 17% than 10 85%
grams) 20 grams) 83% Not
20 Often
grams)
pinakamaba- 73%
bang puntos
Drinks
hang-gang Water Water Sweet
Juice
bilang sampu
Sodium
Blandness 0.37 93%  7% Often Bland
(10),
83% 87%
Table 1.3 Comparison of Saturated Fat, Sodium and Sugar of
pinakamataa 78%
s na puntos.
Soup Samples and DepEd Prescribed Values
Summary
Nutritionist concluded that
Conclusion
 are
- there Therefore
no health
 Majority
Participants
Lastly, the of are
the much
participants
Nutritionist exposed
stated: areto 11foods:
years old.
risks
 The• first
The
The
associatedsample
null
soup is
with contains
hypothesis
safethe to is 0.2
consume
obtained grams
accepted of
daily
amount of saturated,
Soup
Breakfast-
- It is taste-
high
possible starch
not
for often
the and taste
schoolsaturated
salty,
canteen fats
tasteless
to and
maintain does

saturated
sodium
The • and
elementary
fat
Analysis
Includingper
of
sugar 100
the
other
content
school
gram of
children
and
Nutritionist:
foods that
the 370
they
soup
at the
milligrams
take
samples.
Lunchnotand
the taste
lowerDinner-
too sweet.
amount highof protein
saturated fat, sodium and
of in•
sodium No
during
Nutritionist
Chrysanthemum perthe100
health
also day gram.
risks
gives
Village in the
concerned lab
Elementary results
School are slightly
They
Afternoon
sugar does
snack-
content not food
ofexceed
the high
soupeating
on starch
one
without cup
and of
fatssoup in a
 The• •
-satisfied They
second
With are still
sample
maintaining prone
contains
the to diseases
9.43
approved grams based
limit per from the
on the exposure
comprisingwith
Participants
day. their ofsoup.
usually
its taste
thedrink
participants
quality water
and
in unhealthy
during
gives breakfast,
valuable
eating
of sugar.
habits answers
day
outsidegiventheon
by the
premises survey
DOST-FNRI conducted
of during
the school, if it they are
The
lunch
advice participants
and
and dinner and
are
recommendation. slightly
Juice satisfied.
afternoon snacks.
 It falls under the green category
more likely to developed
non-communicable diseases.
Recommendation
For the government, spread information and
 For the school canteen management, Nutritionist
awareness
• The
Laraschool must acquire
Mae Mendoza knowledge
stated that usingabout
For the future researchers:
the availability of flavorings or herbs
•andtable samples
More salt is the much better
spices
•• Adding
More
than participants
using
moreother flavoring
suitable enhancers.
vegetables to the
• dish
At least 3 Nutritionist
The end
THANK YOU VERY MUCH !