IMPACT OF USING HEALTHY COOKING OIL IN FOOD PREPARATION AT BESTLINK COLLEGE OF THE PHILIPPINES CANTEEN

Abstract

This chapter serves as the foundation of the research, outlining the key components that guide the study. It encompasses the background of the study, a review of related literature, the theoretical and conceptual frameworks, the statement of the problem, hypothesis, scope and delimitations, significance of the study, and the definition of key terms. This chapter outlines the research methodology applied in the study. It includes a discussion of the research design, selection of respondents, sampling technique, data-gathering instruments, procedures for constructing and validating the instruments, methods of administration and retrieval, and the statistical tools used for data analysis. School canteens contribute significantly to the overall health and nutrition of students. Among the many factors that influence the quality of meals served, the choice of cooking oil is especially important, as it directly affects the nutritional value of food. With the rising number of diet-related health concerns among young people, this study seeks to explore the effects of using healthier cooking oils in the canteens of Bestlink College of the Philippines. The following conclusions were drawn:  The use of healthy cooking oils in school canteens supports the enhancement of students’ overall health and well-being.  It contributes to a reduction in the intake of saturated fats among students, promoting healthier eating habits.  Healthier oil choices lead to improvements in blood lipid profiles, thereby reducing the risk of cardiovascular issues.  The inclusion of cooking oils rich in omega-3 fatty acids increases students’ intake of these essential nutrients, which are vital for cognitive development and overall physiological function.