“AWARENESS AND CONSUMPTION OF MUSHROOMS AND SNAILS AMONG URBAN HOUSEHOLDS”
| dc.contributor.author | Dabash, Mostafa | |
| dc.date.accessioned | 2020-03-17T19:37:41Z | |
| dc.date.available | 2020-03-17T19:37:41Z | |
| dc.date.issued | 2018-04-01 | |
| dc.description.abstract | The study was conducted to assess the awareness and consumption of mushrooms and snails among urban households at the Cagayan State University. Specifically, it aimed to determine the socio-economic profile of the respondents in terms of age, gender, civil status, educational attainment, occupation, average monthly income and number of family members. Moreover, it was also sought to determine the consumption practices of the respondents of mushroom and snails and the level of awareness of the respondents about the nutritional value of mushroom and snails. Likewise, it determined if there is a significant relationship between the profile of the respondents and their level of awareness of the nutritional value of mushrooms and snails and the relationship between the profile of respondents and their consumption practices of mushroom and snails. Based on the analysis of data, the following are the salient findings of the study: The profile of the respondents as to age ranges from 20-60 years old and older, whereby most are 38 years of age. Majority of the respondents consists of married females and belong to Ilocano ethnicity, are mostly in the academic or instruction force and having an income of Php 20,000.00 and below; with a family size of 5 to 6 members, as well. The sources of the mushrooms being consumed by the respondents were mostly obtained directly from the local farmers (farmer’s market); in its fresh form, the quantity ranges from 100- 200 grams per household consumed in a week and obtained during rainy season. Moreover, the mushroom dishes are prepared on occasional basis; “kabutensaging” being the most eaten type of mushroom and soup as the dish preferred and prepared at home. The study discovered that ‘kabutengdayami’ and ‘kabutengsaging’ still remain the favorite type of mushroom consumed because it is the most available and widely known to many in the country. Majority of those who consume mushroom either consumed it because it is delicious or because of its nutritional value. Even though, recent studies have shown that mushrooms can be a close substitute for vegetables, the study discovered that most respondents still view vegetable as a better source of nutrient than mushroom as mushroom was rated to be of average when compared to vegetables. Mushroom is mostly accessible during the rainy season, hence, availability poses the greatest constraints to the consumption of mushroom among respondents as the study found out. However, the study discovered no significant relationship between consumption of mushroom and the profile of the respondents. Their socio-economic profile does not affect their level of mushroom consumption. In terms of respondent awareness and consumption of snails, the following were discovered; although most respondents preferred snails in its smoked form, most purchased snails directly from the farmers market. The difficulty in cleaning and preparation of snails influenced respondent preference of the smoked form of snails. And they consumed snails mainly because of its taste and menu. Dishes most preferred with snails by respondents include soups, chopsuey, adobo and snail with ampalaya. Bisukul otherwise known as basikul is the popular and most preferred type of snails among the respondents. The study also unearthed that most respondents are knowledgeable in the nutritive content of snail, is the reason why most consumed more quantity of snails (301-400 and 400-more) grams as per respondents and households compared to mushrooms (100-200) grams as per respondents and households. This is also attributed to the result that many believe snail meat to be a good substitute for meat/vegetables. Snail is mostly accessible during the rainy and dry seasons. Nonetheless, the study discovered no relationship between respondent level of awareness on the nutritional value of mushroom and snail and their consumption level is not affected. | ar |
| dc.identifier.uri | https://repository.sebhau.edu.ly/handle/1/2184 | |
| dc.title | “AWARENESS AND CONSUMPTION OF MUSHROOMS AND SNAILS AMONG URBAN HOUSEHOLDS” | ar |
| dc.type | Thesis | ar |