Marketing Strategiespsychology Essay Example

squash brownies in a more appealing way to our respondents.

The respondents of G. Battista SST. San Jose Rodriguez Racial were asked to describe the Squash brownies and Chocolate brownies in various variables. The study aimed to understand the respondents' first impression of homemade Squash brownies. The significance of this study was to determine how the result could benefit the Local Government, specifically by using the nutritious food products to feed malnourished children in their community.

The community benefits from the products by feeding their children nutritious food that retains it. Teachers can use the researchers' thesis paper as a sample project for other students. Future researchers can utilize the project to obtain facts for their own research study. The scope and delimitation of the study involve selecting fifty (50) residents of San Jose, specifically on G. Battista Street, as respondents. The researchers opted for this group because they are aware that there are children in that street who love brownies.

Parent wants to learn clever ways to incorporate vegetables into their child's diet without them realizing it. One suggestion is to make a brownie using squash. The children living on G. Battista Street suffer from malnutrition due to a lack of consumption of healthy vegetables. Additionally, some of these children suffer from poor eyesight and squash can serve as a remedy for this condition. Here are the definitions of two terms related to health: Blemish - a mark or imperfection that negatively affects the appearance of something. Emphysema - a chronic lung disorder characterized by enlarged air sacs, causing breathing difficulties and sometimes leading to infection.

The body produces homogeneities during the metabolism

of Mennonite, and higher levels of these amino acids have been associated with atherosclerosis. A rind is the outer skin of a fruit, which can also refer to the peel or thick skin on certain types of fruit, cheese, and meat.

Review of Related Literature and Studies Related Literature:

Skuzzier (2010) states that Squash is indigenous to the Western Hemisphere and was familiar to Native Americans long before the arrival of Europeans. It belongs to the circuit family, which also consists of pumpkins and gourds, as well as cucumbers, muskmelons, and watermelons.

The modern version of squash is quite different from the type known as "squashiest" by the Narragansett Indians, which meant "Green-raw-unripe," and they consumed it in that way. We still follow their lead, as we eat summer squash while it is young and unripe, although we usually cook it. Squash is most delicious when steamed or baked, and some individuals even incorporate it into soups. The Hubbard squash, known for its tough outer shell, is commonly baked while still in its shell. Squash can be utilized to introduce diversity to the menu. Summer squash is boiled or steamed and served as a vegetable with either drawn butter or cream sauce, and it can also be mashed.

When boiling large amounts of water for summer squash, its delicate flavor is lost and nutrients are wasted when the cooking water is discarded. There are five main types of squash: Hubbard, Banana, Turban, Mammoth, and Summer. Despite being classified as pumpkins in reality, they are labeled as squashes in the market. For optimal quality, summer squash should be fresh, relatively heavy for its size, and

free from any imperfections. The rind should be tender enough to easily puncture. Summer squash with a hard rind is not desirable as the flesh tends to be stringy and the seeds and rind have to be removed.

It is recommended that winter squash have a hard rind as the soft-rind winter squash is often immature and lacks flavor, with thin, watery flesh when cooked. According to Willet (2011), an American council on Exercised-certified personal trainer, discarding squash seeds means missing out on several potential nutritional benefits. These seeds are calorie-dense and contain various nutrients, including unsaturated fat. If you find the taste of squash seeds bland, consider seasoning them while considering the nutritional content of the toppings you use in your diet.

Squash seeds are a great option for individuals looking to increase their weight as they have a high caloric density. Consuming just 1/3 cup of squash seeds can provide 165 calories, which is equivalent to over 8 percent of the recommended daily intake of 2,000 calories. When aiming to gain weight, it is crucial to consume more calories than you burn each day. This may be challenging if your diet mainly consists of low-calorie foods that fill you up without providing sufficient calories. In such cases, opting for calorie-dense foods like squash seeds can be an excellent choice. Despite containing 14g of fat per serving, squash seeds are abundant in unsaturated fats, making them a beneficial selection.

According to the National Institutes of Health, reducing carbohydrate intake and increasing intake of unsaturated fats and proteins can lower the risk of heart disease. A 1/3 cup serving of squash seeds contains only 3

g of carbohydrates. While carbohydrates provide energy, limiting their consumption can aid in weight loss. A study published in the February 2006 edition of "Archives of Internal Medicine" found that low-carbohydrate diets resulted in faster weight loss compared to higher-carbohydrate diets.

Squash seeds are rich in carbohydrates, particularly in the form of dietary fiber. A 1/3 cup serving of squash seeds provides 2 g of dietary fiber, which offers several benefits. According to Mayo Clinic, dietary fiber aids in regulating blood sugar and cholesterol levels, supporting digestive health, and promoting feelings of fullness for weight management. Furthermore, each 1/3 cup portion of squash seeds contains 8 g of protein that is crucial for the growth and development of body tissues. Medicine Plus recommends a daily protein intake ranging from 50 to 65 g, and consuming one serving of squash seeds fulfills approximately 12 percent to 16 percent of that recommendation.

A study conducted by Lowery (2006) revealed that emphysema can be caused by a carcinogen in cigarette smoke, resulting in a deficiency of vitamin A. However, the consumption of winter squash and sweet potatoes, which are abundant in vitamin A, may offer protection against emphysema. Furthermore, consuming foods with high levels of beta-carotene has been associated with a decreased risk of lung cancer. These findings help clarify why certain smokers experience respiratory problems rather than progressing to lung cancer and becoming victims of the disease.

To safeguard lung health, individuals who cannot quit smoking or are still exposed to cigarette smoke can follow a diet rich in vitamin A and beta-cryptographic. Winter squash is an ideal source of foliate, known to lower the risk of

neural tube defects and other birth abnormalities when consumed by women before and during pregnancy. By consuming one cup of winter squash, you can attain 15 percent of the recommended daily amount of foliate. Moreover, foliate acts as a preventive measure against heart attacks by combating substances that harm blood vessel structures within the body.

Summer squash consumption is associated with a reduction in colon cancer cases. The presence of vitamins A and C, manganese, and magnesium in summer squash has a preventive effect on specific types of heart disease. Magnesium helps lower the risk of strokes and maintains healthy blood pressure levels when combined with potassium. Furthermore, folate found in squash helps neutralize harmful homogeneities, providing protection against heart attacks. In addition, consuming enough fiber from squash is linked to a lower occurrence of heart disease.

Summer squash is beneficial for individuals with arthritis, as it aids in reducing inflammation and enhancing symptoms of asthma and arthritis. Additionally, the antioxidants found in summer squash contribute to its effectiveness. Copper, present in summer squash, can help alleviate the pain associated with rheumatoid arthritis. Its high fiber content promotes colon health by eliminating harmful toxins from the body. Winter squashes like butternut, turban, Hubbard, acorn, and pumpkin can be stored in a cool dry spot for an extended period, making them a great choice for winter months storage.

There are numerous ways to cook winter squashes, such as baking, boiling, and making pies. Summer squashes, including patty pan, yellow squash, and zucchini, are related to cucumbers and melons. The seeds and skin of these squashes can also be eaten. Zucchini is commonly used in baked goods,

crookneck yellow squash tastes delicious when steamed with butter, and patty pan can be steamed or baked. According to Turncoat (2010), summer squash has a refreshing taste, a soft shell, and a creamy white flesh that makes it a delightful addition to any summer meal.

Summer squash, available year-round but with peak season between May and July, is a versatile vegetable belonging to the same family as melons and cucumbers. It comes in various types and unlike winter squash, can be eaten entirely including its flesh, skin, and seeds. Despite being low in calories (approximately 36 per cup, sliced), summer squash is rich in nutrients.

The nutrient content of summer squash varies depending on the variety. According to the World's Healthiest Foods website, one cup provides 9.9 MGM of vitamin C (16% of the recommended daily value) and 516.6 II-J of vitamin A (10.3% of the recommended daily value).

These antioxidant nutrients have numerous benefits such as supporting immune function, protecting cells from damage, promoting collagen production for tendon and ligament health (especially with vitamin C), enhancing iron absorption, aiding in wound healing, and contributing to healthy eyesight as well as the formation of mucous and epithelial cells.

The World's Healthiest Foods website states that a 100 g cup of summer squash contains 43.2 MGM of magnesium, which is approximately 11% of the daily value (DV). It also provides 0.38 MGM of manganese, accounting for 19% of the DV for this essential trace mineral. Magnesium plays a vital role in maintaining strong bones, supporting energy metabolism and muscle relaxation, promoting mental and cardiovascular health, as well as regulating blood pressure alongside potassium. Manganese is necessary

for synthesizing cholesterol and fat.

Both magnesium and manganese play vital roles in bone development and the production of DNA and RNA, essential for genetic material. Summer squash, like other plant-based foods, provides dietary fiber. In a single cup of sliced summer squash, there is 2.52g of dietary fiber, primarily insoluble fiber or "roughage." This quantity meets approximately 10 percent of the recommended daily value (DVD) for dietary fiber. Health Castle suggests that consuming dietary fiber, especially insoluble fiber from grains and vegetables, aids in regular bowel movements and reduces transit time for waste material.

Insoluble dietary fiber can assist in weight management as it improves satiety and promotes a sense of fullness.

Research Design and Methodology Methods of Research

The product uses the Experimental Method as a means to create and produce a new product that is unknown until it is made. The study focuses on the residents of G. Battista SST, San Jose Rodriguez Racial, with fifty (50) selected as respondents for this research.

The researchers utilize Simple Random Sampling, specifically the lottery method, as it is known to be one of the simpler sampling techniques. The locale of the study is G. Battista SST, situated at Bargain San Jose Rodriguez Racial, adjacent to Montanan Town Center. This street is exceptionally clean and well-organized, with disciplined residents. Additionally, a significant number of children living on G. Battista Street suffer from malnourishment. The research instruments employed in this study include questionnaires that were developed by the researcher to determine the success of the squash brownies.

The ingredients used to assess the quality of our product are as follows:

A. Developmental Procedure Ingredient:

- cup butter or h cup margarine
- h cup cooking oil
- 1 h cup of sugar
- h cup of brown sugar
- 2 eggs beaten
- h teaspoon vanilla
- h cup of buttermilk
- 2 h cup of all-purpose flour
- 1 teaspoon baking soda
- h baking powder
- h teaspoon salt
-h cup of cocoa
-1 teaspoon cinnamon
-2 cups yellow squash drained
-1 cup chopped nuts
-1 cup semi-sweet chocolate chips.

Procedure:
1. Preheat oven to 350 degrees F.
2. Combine butter, oil, and sugars in a large mixing bowl and mix well.

To make the recipe, start by combining vanilla and buttermilk in a bowl. In another bowl, mix together the dry ingredients (excluding nuts and chocolate chips) and gradually incorporate them into the wet ingredients, stirring well after each addition. Then add grated squash to the batter and thoroughly combine. Grease and flour a rectangular xx baking pan, transfer the batter into it, and sprinkle with nuts and chocolate chips. Bake at 350 degrees in a preheated oven for 15-20 minutes or until fully cooked. Once cooled, cut into squares.

Regarding the evaluative procedure experimental design, permission was obtained from Mrs...

To start the research, lariats were made for the product and ingredients were obtained. Fifty (50) residents were recruited as testers to try out the products and give feedback for potential enhancements. The testers filled out questionnaires to share their experiences with the products. Based on these responses, a table was created by the researchers to assess the taste, color, texture, and affordability of both squash and chocolate brownies.