SCRIPT FOR THE RESEARCH PROPOSAL

Pakilala muna tayo isa isa like hello good day iam chelo ……. Hangang sa last one okie

Chelo: Good day everyone, we are group one, and the title of our research proposal is Nutri
Boost: Tailored Juice Formulation for meeting the essential vitamins and mineral requirements
of grade 7 students. For the background of the study, it will be discussed by Ms. Ables.
Andrea: for the background of the study, it is said that fresh juice consumption is rising globally
due to their recentness, high vitamin content, low-calorie content, and capacity to lower the risk
of several illnesses. Among the techniques for enhancing juice's nutritional value is juice
formulation. Depending on the fruit type utilized, this procedure can increase the vitamin and
mineral content (Hussein et al., 2017). Also, According to Blackwood (2023), fruits and
vegetables can have their juice extracted through juicing. There are numerous advantages to
juicing. The process of developing a juice blend that is particularly created to match a person's
individual needs is known as tailored juice formulation. For a statement of the problem, it will be
discussed by Ms. Castro.

Erika: The statement of the problem, what is the demographic profile of the students? In terms
of their age, gender, and BMI? The next one is How does tailored juice formulation help in
meeting the essential vitamins and minerals requirements of Grade 7 students? The last one is
does tailored juice formulation helps in gaining weight for Grade 7 students. The significance of
the study will be discussed by Mr. Barilla.

Ken: The following are the benefits of this research which aimed to formulate a juice that meets
the essential vitamins and mineral requirements.
For students,
This study aims to know the development and improvement of children’s health by taking
the Nutri Boost. This Nutri boost, formulated with essential vitamins and minerals, is vital for
children with low immune systems.
For parents
They need to know how their kids are doing nutritionally so they can provide them with
balanced, healthy meals every day.
For Teacher
Teachers in grade 7, particularly those who are willing to assist their students with eating
habits, might benefit from this study. They typically understand potential future solutions for their
students who have low BMI.

Christine: the scope and delimitation of this study is the study focused on the formulation of a
juice that can address the essential requirements of vitamins and minerals for students. It
discussed the lack of nutrients in students and how a certain juice helps in improving their
vitamins and mineral intake. This research is only centered on the grade 7 students of Sto.
Domingo National High School.

Christine: The hypotheses of this research are for null hypothesis “The tailored juice
formulation DID NOT HELP grade 7 students for meeting the essential vitamins and mineral
requirements”. The alternative hypothesis is “The tailored juice formulation HELPS grade 7
students for meeting the essential vitamins and mineral requirements”.
Chelo: Let’s move on to chapter two, this chapter summarizes the associated literature and
studies that the researchers considered in strengthening the importance of the present study
that was acquired from books, internet sources, and dissertations that are relevant to the current
topic. Based on the study of Hussein et al., (2017), juices made from fruits and vegetables are
well-liked and nutritious due to their high nutritional content. Fresh juices are a great source of
vitamins, minerals, and antioxidants that are necessary for promoting a healthy lifestyle in
people as well as preventing several ailments. One technique for increasing the nutritional value
of the finished product is blended juice, which raises the number of vitamins and minerals based
on the kind and caliber of fruits and vegetables used. Also, According to Heyman and Abrams
(2017), Fruit juice was suggested by doctors as a source of vitamin C and as an additional
water supply for healthy babies and young children as solid foods with a higher renal solute load
became a larger part of their diets.

Andrea: In the essential vitamins and minerals, according to Blancquaert et al., (2017),
Vitamins are organic molecules that humans require in micrograms or milligrams, and they are
also considered micronutrients. Since plants are the primary source of nutrients for humans and
other animals, deficiencies in certain micronutrients can arise from inadequate dietary intake, as
occurs in malnutrition. This highlights the need for initiatives to prevent an inadequate supply of
micronutrients in plant foods, including ensuring that foods and flours are paired to ensure
nutrient complementation.

Erika: while in minerals, based on Zoroddu et al., (2019), humans are known to need at least 20
chemical elements, or minerals, to support biochemical processes because they act as
electrolytes and fulfill structural and functional roles. The most common elements are oxygen
(O), hydrogen (H), carbon (C), and nitrogen (N) Numerous components make up approximately
96% of the weight of the human body. An adult's body weight is between 920 and 1200 grams,
of which 99% is made up of calcium found in bones and teeth. Approximately 1.5% of body
weight (Berdanier et al., 2013).

Chelo: For theoretical framework based on The Theory of Nutrition: Story of Inadequate Diet by
Seth (2019), When a person does not consume (or absorb) enough nutrients to meet their
requirements for growth and energy, or to keep their immune system functioning properly,
undernutrition sets in. A kind of undernutrition known as micronutrient deficiency arises when
the body is deficient in one or more micronutrients, such as iron, iodine, zinc, vitamin A, or
folate. While most of these deficiencies have an impact on growth and immunity, others can
lead to clinical diseases like iron shortage (anemia), iodine deficiency (hypothyroidism), or
vitamin A deficiency (xerophthalmia).
a lot of school-age children have anemia, grow more slowly than they should, and could
not have enough other micronutrients. Numerous kids go without food, and undernourished kids
find it harder to study, play, and perform manual labor.

Erika: the next is the theory of nutrition and essential element of inter-relationship with human
nutrition by Piate et al., (2020), Some people are more vulnerable than others to malnutrition.
For instance, those going through fast growth stages, including babies, teenagers, and
expectant mothers, have greater nutritional needs than average and are consequently more
vulnerable to the negative effects of insufficient nutrition, also known as malnutrition. Individuals
who are impoverished in terms of their socioeconomic status, or who do not have access to
hygienic conditions, education, or food that is high in nutrients, are also vulnerable. Insufficient
nourishment sustains poverty by weakening the mind and decreasing the efficiency of all those
it affects. As a result, the standard of food and nutrition is a significant concern over health
outcomes.

Andrea: For the conceptual framework the input Identification and gathering of relevant
information and resources required to conduct the research. This involves a comprehensive
literature review on the nutritional requirements of grade 7 students, and potential juice
formulations that could address their vitamin and mineral needs. It also involves obtaining
feedback and insights from nutritionists to develop a deeper understanding of the subject
matter. The process Researchers can begin formulating recipes that are both palatable and
rich in essential vitamins and minerals. This process may involve blending various fruits and
vegetables, which are known to have high nutritional value, and incorporating additives or
fortificants as necessary. Subsequently, taste tests and sensory evaluations can be
conducted to ensure that the formulated juices are well-received by grade 7 students.

Ken: the last one is the output is a tailored juice formulation that effectively meets the
essential vitamin and mineral requirements of grade 7 students. The formulated juices
should provide an adequate intake of nutrients while being appealing to the target
population.

Chelo: Moving on to chapter 3, This chapter provides the design, locale, population, sampling,
instruments, data gathering, and statistical treatment. The research design is a quasi-
experimental research design will be employed. Quasi-experimental design refers to studies
in which the researchers do not have complete control over the assignment of participants
to treatment conditions. In this case, the Nutri Boost intervention will be applied to the
experimental group, while the control group will not receive the intervention.

Ken: The sampling participants and sampling method, According to Acquah (2018), A
sample is representative of a population. Hence, out of all the grade 7 students with 6 different
sections using a sampling method called stratified random sampling, a population is divided into
smaller groups called strata for sampling. The strata in stratified random sampling, also known
as stratification, are established according to the common features or attributes of the members,
such as income or level of education (Hayes, 2023).

Andrea: The research instruments will be utilized by Survey questionnaires Designing and
distributing questionnaires to students, parents, and school staff can provide valuable
insights into their perceptions of Nutri Boost. Questions can be structured to assess the
acceptability, taste preferences, and willingness to consume Nutri Boost regularly. This
information can help identify potential barriers or limitations for implementation.

Erika: The population as described by Creswell (2012) described a population as a group of