Conducted by BatStateU
, Started on 2015 -
Completed on 2016
Completed
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This study aimed to identify the employees who had high levels of bad cholesterol among the selected departments and offices of Batangas State University through a self-structured questionnaire. Moreover, this assessed the mean dietary intake of the employees through a 24-hour food recall. In the light of the findings, the researchers developed three products made of garlic that may help to lower the level of bad cholesterol in the body. The three products are pickled garlic, garlic yogurt dip and garlic tea.Research design used was descriptive with self-structured questionnaire as the main instrument for the gathering of data. Respondents of the study were 15 employees, teaching and non-teaching of selected departments and offices in Batangas State University such as General Engineering Department, College of Teacher’s Education, College of Arts and Sciences, Integrated School Department, Security Office, Testing and Admission Office, General Services Office and Administration and External Affairs Supply Office. The data were analyzed and interpreted through the use of statistical tools such as percentage and ranking. Results revealed that most of the respondents are ages 51 and above. The results also revealed that the employees who were teaching are more likely to have a high level of bad cholesterol than those who are non-teaching in terms of socioeconomic. Moreover, it was found out that the history of disease in the family like heart disease, contributes to a higher risk of having bad cholesterol. The researchers developed a product which can help to lower the level of bad cholesterol of individuals in the body and to avoid the risk of having other diseases that may affect their nutritional status.
Field of Research: Bachelor of Science in Nutrition and DieteticsYear Started