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Technology and Livelihood

Education
Quarter 2 – Module 9
Conducting Simple Research to Determine Market Trends
and Demands
Assessing Preserved / Processed Food

1
Department of Education ● Republic of the Philippines

2
Home Economics - Grade 6
Alternative Delivery Mode
Quarter 2 – Week No. 9 Module 9
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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Published by the Department of Education – Division of Tangub City

Schools Division Superintendent: Agustines E. Cepe,CESO V

Development Team of the Module

Author/s: Antony Gil M. Rodriguez
Reviewers: Nildie A. Malabosa, Titchie Nee F. Roloma, Junnifer G.
Gutang
Illustrator and Layout Artist: Benjamen Berenguel
Management Team
Chairperson: Agustines E. Cepe, CESO V
Schools Division Superintendent

Co-Chairperson: Rosemarie T. Macesar

Assistant Schools Division Superinendent

Members Carmelita A. Jubay-CID Chief

Porferio A. Mosiquera, EPS-TLE
Gina L. Mandawe, EPS -LRMS
Marilou S. Galvez, PDO II
Binepie M. Tapao, Librarian II

Regional Evaluator: Gee Van Troy S. Ensendencia, Lanao del Norte Division
Printed in the Philippines by
Department of Education – Division of Tangub City
Office Address: Anecito St.,Mantic, Tangub City,
Telefax: (088) 395-3372
E-mail Address www.depedtangub.net

3
 6
Home Economics
Quarter 2 – Module 9
Conducting Simple Research to Determine
Market Trends and Demands
Assessing Preserved / Processed Food

This instructional material was collaboratively developed and reviewed

by educators from public and private schools, colleges, and or/universities.
We encourage teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of Education
at action@ deped.gov.ph.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

4
 Table of Contents

How to Learn from this Module...............................................................................ii

Icons of this Module................................................................................................ii

Lesson 14:
Conducting Simple Research to Determine Market Trends and Demands ....1
What I Have to Know................................................................................... 1
What ‘s New.................................................................................................1
What Is It .....................................................................................................2
What’s More ................................................................................................3
What I Have Learned...................................................................................3
Assessment..................................................................................................4

Lesson 15:
Assessing Preserved / Processed Food.............................................................5
What I Have to Know................................................................................... 5
What’s New................................................................................................ ..5
What Is It ................................................................................................... ..7
What’s More .................................................................................................7
What I Have Learned …………………………………………………………... 8
Assessment ……………………………………………………………………....8

Key to Answers..................................................................................................... ..10

Appendices…..……………………………………………………………………………12
References..............................................................................................................18

5
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that
Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

ii
6
 Lesson Conducting Simple Research to Determine
14 Market Trends and Demands

Objective:
Conducts simple research to determine market trends and demands
preserved/ processed foods (TLE6HE-0i- 13)

At a time when there are so many fish and too many harvested vegetables and fruits it is
good to store food so that they do not spoil and rot. Preserved foods can be stored in cans,
jars, and bottles.
Longganiza, chorizo, dried fish, mango jam, dried mango, dried meat, and sardines are
only some examples of preserved or processed foods.
Simple research is being done to know who or what is the choice of the people or what
they feel in the community. Conducting simple research about the needs or choice of the
people is essential to determine the market trends or demands in a certain community. In
other words, market trends are all about the need or choice of people or consumers in a
certain community.
The accumulated responses or answers of the consumer based on the simple research
will tell on the demands of what food to be preserved for the community.
Based on the results of the survey, you will know the preference of the market. The product to
produce is based on the choice of responses of the people in the community. This is important
especially for entrepreneurs for them to know what preserved food will have a lot of buyers.
In conducting the simple research, questionnaires are tools used regarding people’s
preference of preserved meat, fish, fruits, and vegetables.
The simple research tool presented below is in a table form. The numerous responses of
the consumer will indicate the market trend or demand.

7
 This simple research on market demands and trends is about the BEST choice of the
consumer in preserving mango. There are 15 respondents in this simple research.

Table 1
Direction: Choose your BEST choice in preserving mango. Your honest answer will
indicate demand or trends in the market. Put check (/) mark under the YES or NO
column according to their answer/response.
Name of Preserved/processed Frequency of Response / Answer
foods YES NO Total
1. Mango jam 10 5 15
2. Canned Mango 4 11 15
3. Dried Mango 15 0 15

Based on the result of the simple research example above, it shows that 15 respondents
preferred or answered YES to dried mango as a way of preserving foods. Dried mango has the
most numbered responses from the respondent, therefore the market demand of a certain
community in terms of preserving a fish is frozen fish. This is simple research in determining
market trends and demands in preserved/ processed foods like dried mango.

Activity 14.1

Direction: Underline the different examples of preserved or processed foods inside the box.
Write your answer on your activity sheet.

Longganiza mango chorizzo dried fish

Guava mango jam lean meat egg
dried mango papaya dried meat sardines

Activity 14.2
Direction: Give your correct answer. Write your answer on your activity sheet.
1. What is simple research on market trends or demands?
a. Simple research is being done to make the market community functional.
b. Simple research is being done to have quality preserved/processed food.
c. Simple research is being done to know who or what is the choice of the people.
d. Simple research is being done for the people of the community to have leisure.

Note: Activity Sheet on-page. 12

8
Activity 14.3
Directions: Give your correct answer. Write your answer on your activity sheet.
1. Why is it that the conduct of simple research on the market important?
a. It is important to conduct simple research to avoid a crisis.
b. It is important to conduct simple research to have a high profit.
c. It is important to conduct simple research to have an advertisement.
d. It is important to conduct simple research for the entrepreneurs to determine
the market trends or demands in the community.

Note: Activity Sheet on-page. 12

Activity 14.4
Fill in the Blanks
Directions: Choose the appropriate word/s inside the box to complete the thought of every
sentence.

Preserved foods Mango jam dried mango

Questionnaires simple research foods

1. _________________ are in containers like tin cans, jars, and bottles.

2. _________________ and ________________ are preserved or processed foods.
3. A __________________ is being done to know who or what is the choice of the
people or what they feel in the community.
4. ____________________ is a tool used regarding people’s preference of preserved
meat, fish, fruits, and vegetables.

Note: Activity Sheet on-page. 13

9
Directions: Make a simple research plan about the food preference of your community. Use
the given format below. Write your answer on your activity sheet.

Direction: Choose your number 1 choice in preserving Fish. Your honest answer will
indicate demand or trends in the market. Put check (/) mark under the YES or NO
column according to their answer/response.
Name of Preserved/processed Frequency of Response / Answer
foods YES NO Total
1. Salted Fish
2. Dried Fish
3. Canned Fish
4. Smoked Fish

Note: Activity Sheet on-page. 13

10
 Lesson

15 Assessing Preserved / Processed Food

Objective:
Assesses preserved/processed food as to the quality using the rubrics.
(TLE6HE0i-14)

Food preservation Food preservation is the process of preparing food for future
consumption by preventing its spoilage.
Food preservation is the answer to the problem of inadequate food supply as well as the
need for nutritious and palatable meals for the family.
The goal of food preservation is the prevention of spoilage. Delay in the use of fresh
foods alters its freshness, taste, and nutritive value. Spoiled food becomes unfit for use.
Fish, meat, poultry, fruits, and vegetables are examples of foods that can be
preserved as long as they are fresh and of good quality.
Foods commonly preserved are the meats and fishes. Fruits and vegetables can also be
preserved to last long with a minimum loss of nutrients.
Although fruits and vegetables may be purchased in any form in the market, some
homemakers take special pleasure in the home preservation of fruits and vegetables.
Recipes for pickles, jellies, relishes, or fruit preserves are treasured by many families.
Rubrics are used as a tool for assessing preserved food properly. Rubrics are important
in assessing the good quality of processed foods. Criteria are used to make rubrics in
evaluating outputs like preserved/processed food. The following are the criteria to follow in
assessing quality preserved/processed food.

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 Rubrics in Assessing Preserved / Processed Food
Criteria 3 2 1 Points
1. Safety/Sanitation Follows all Shows Disregard of
safety minimal safety
practices and safety creating an
protocols concerns unsafe
situation
2. Appearance/ All food items Some food Most of the
Presentation are in good items are in food items
condition good are not in
condition good
condition
3. Taste/Flavor Maintains the Some of the Most of the
original taste original taste original taste
of the food differed of the food
changed
4. Nutritional value Food Food Food
preserved preserved preserved
almost of the some of the lost the
nutritional nutritional nutritional
value value value
Total:
This rubric will help you in assessing preserved/processed food as to the quality. You
will rate 3 points if the preserved food possesses the 3 points description, 2 points if some
description is present or observed and 1 point if the description of the preserved/processed
food is not present.
Activity 15.1
Directions: Choose words you have encountered above in the crossword puzzle. Encircle
each.

P M M M K C L H G E S A

P R E S E R V A T I O N

O O A F F I S H Q L J J

U O T B M T Z Z A D G F

L K K M M E Z Z E E H K

T J R U B R I C S E D H

R H O B N I G H E V H E

Y V U M Z A K L J B G H

Note: Activity Sheet on-page. 14

12
\

Activity 15.2
Directions: Answer the following correctly. Write your answer on your activity sheet.
1. What is food preservation?
a. It is the process of treating and handling food to stop or slow down the bacterial
growth in the food.
b. It is the process of assessing food for customer satisfaction.
c. It is the process of letting bacteria grow faster.
d. It is the process of selling food to the market.

2. Why is food preservation important?

a. It is important because the buyer wants a quality product.
b. It is important because the demand of the market is high.
c. It is important because the bacterial growth is slowed or stopped.
d. It is important because the food product in the community is abundant.
Note: Activity Sheet on-page. 14

Activity 15.3
Directions: Answer the following correctly. Write your answer on your activity sheet.
1. Why do we need to assess preserved/processed foods?
I. We need to know the health benefits of the foods we eat.
II. We need to know if it is saleable in our community or school.
III. We need to know if the preserved/processed food is of good quality.
a. 1 only
b. I and II
c. II and III
d. I, II and III

2. What are we going to use in assessing preserved/processed food as to the quality?

a. Table
b. Checklist
c. Rubrics
d. Criteria

13
Note: Activity Sheet on-page. 15

Activity 15.4
Directions: Choose the appropriate word/s inside the box to complete the thought of every
sentence.

food preservation fish vegetables

rubrics criteria nutritional value

1. _________________ is the process of treating and handling food to stop or slow

down the bacterial growth in the food. In all forms of food, preservation can be kept
for an indefinite period. Food preservation will be more successful if it is preserved
properly.

2. _________________ and ________________ are examples of foods that can be

preserved as long as they are fresh and of good quality.

3. _________________ is used as a tool in assessing a preserved food properly. It is

important in assessing the good quality of processed foods.

4. __________________ are used to make rubrics in evaluating outputs like a

preserved / processed food.

5. __________________ are the criteria to follow in assessing a preserved or

processed food.

Note: Activity Sheet on-page. 16

14
Directions: Provide the correct data. Write your answer on your activity sheet.

1. List down the criteria on how to determine the good quality of preserved / process
food as to the quality.
a. Safety/Sanitation
b.
c.
d.

Note: Activity Sheet on-page. 17

In your home, give an example of preserved food and assess its quality using rubrics below.
Name of Preserved Food: Dried Fish

Rubrics in Assessing Preserved / Processed Food

Criteria 3 2 1 Points
1. Safety/Sanitation Follows all Shows Disregard of
safety minimal safety
practices and safety creating an
protocols concerns unsafe
situation
2. Appearance/ All food items Some food Most of the
Presentation are in good items are in food items
condition good are not in
condition good
condition
3. Taste/Flavor Maintains the Some of the Most of the
original taste of original taste original taste
the food differed of the food
changed
4. Nutritional value Food Food Food
preserved preserved preserved
almost of the some of the lost the
nutritional nutritional nutritional
value value value
Total:

Note: Activity Sheet on-page. 17

9
15
Activity 14.1

Directions: Underline the different examples of preserved or processed foods inside the
box.

What Is It

1. c. A simple research is being done to know who or what is the choice of the
people.

What’s More
preserved foods mango jam dried mango
1. d. It questionnaires
is important to conduct simple
simple research in order for
research the entrepreneurs to
rubrics
determine the market trends or demands in the community.

What I Have Learned

Directions: Choose the appropriate word/s inside the box to complete the thought of every
sentence.

1. Preserved foods are in containers like tin cans, jars, and polyethylene plastics.
2. Mango jam and dried mango are preserved or processed foods.
3. A simple research is being done to know who or what is the choice of the people or
Longganiza mango
what they feel in the community. chorizzo dried fish
Guava mango jam lean meat egg
4. Questionnaires is a tool used regarding people’s preference of preserved meat,
dried mango papaya dried meat canned fish
fish, fruits, and vegetables.
Lesson 14: Assessment
Note: The teacher will follow up the output of the learners. Answers of the
learner may vary.

Activity 15.1
Directions: Choose words you have encountered above in the crossword puzzle. Encircle
each.

P M M M K C L H G E S A
P R E S E R V A T I O N
O O A F F 10
I S H Q L J J
16
U O T B M T Z Z A D G F
Appendices

17
 Conducting Simple Research to Determine Market Trends and Demands
Lesson 14: Activity Sheet 1
Name: ______________________________________________ Grade Level: ______
School: _____________________________________________ Score: ___________
Teacher: ____________________________________________

Activity 14.1

1. Underline the different examples of preserved or processed foods inside the box

longganiza mango chorizzo dried fish

guava mango jam lean meat egg
dried mango papaya dried meat sardines

Activity 14.2

1. What is simple research on market trends or demands?

a. Simple research is being done for the market community to become functional.
b. Simple research is being done to have quality preserved/processed food.
c. Simple research is being done to know who or what is the choice of the people.
d. Simple research is being done for the people of the community to have leisure.

Activity 14.3
1. Why is it that the conduct of simple research on the market important?
a. It is important to conduct simple research to avoid a crisis.
b. It is important to conduct simple research to have a high profit.
c. It is important to conduct simple research to have an advertisement.
d. It is important to conduct a simple research for the entrepreneurs to determine the
market trends or demands in the community.

Conducting Simple Research to Determine Market Trends and Demands

12
18
 Lesson 14: Activity Sheet 2
Name: ______________________________________________ Grade Level: ______
School: _____________________________________________ Score: ___________
Teacher: ____________________________________________

Activity 14.4
Fill in the Blanks
Directions: Choose the appropriate word/s inside the box to complete the thought of every
sentence.

preserved foods mango jam dried mango

questionnaires simple research rubrics

1. ________________ are in containers like tin cans, jars, and bottles.

2. ________________ and ________________ are preserved or processed foods.
3. A _________________ is being done to know who or what is the choice of the people
or what they feel in the community.
4. _________________ is a tool used regarding people’s preference of preserved meat,
fish, fruits, and vegetables.

Lesson 14: Assessment

Directions: Make a simple research plan about the food preference of your community. Use
the given format below. Write your answer on your activity sheet.
Direction: Choose your number 1 choice in preserving Fish. Your honest answer will
indicate demand or trends in the market. Put check (/) mark under the YES or NO
column according to their answer/response.
Name of Preserved/processed Frequency of Response / Answer
foods YES NO Total
1.
2.
3.
4.

19
 Assessing Preserved / Processed Food
Lesson 15: Activity Sheet 1
Name: ______________________________________________ Grade Level: ______
School: ____________________________________________ Score: ___________
Teacher: ____________________________________________
Activity 15.1
Directions: Choose words you have encountered above in the crossword puzzle. Encircle
the words.

P M M M K C L H G E S A
P R E S E R V A T I O N
O O A F F I S H Q L J J
U O T B M T Z Z A D G F
L K K M M E Z Z E E H K
T J R U B R I C S E D H
R H O B N I G H E V H E
Y V U M Z A K L J B G H

Activity 15.2
1. What is food preservation?
a. It is the process of treating and handling food to stop or slow down the bacterial
growth in the food.
b. It is the process of assessing food for customer satisfaction.
c. It is the process of letting bacteria grow faster.
d. It is the process of selling food to the market.

2. Why is food preservation important?

a. It is important because the buyer wants a quality product.
b. It is important because the demand of the market is high.
c. It is important because the bacterial growth is slowed or stopped.
d. It is important because the food product in the community is abundant.

Assessing Preserved / Processed Food

20
 Lesson 15: Activity Sheet 2
Name: ______________________________________________ Grade Level: ______
School: ____________________________________________ Score: ___________
Teacher: ____________________________________________

Activity 15.3

1. Why do we need to assess preserved/processed foods?

I. We need to know the health benefits of the foods we eat.
II. We need to know if it is saleable in our community or school.
III. We need to know if the preserved/processed food is of good quality.
a. 1 only
b. I and II
c. II and III
d. I, II and III

2. What are we going to use in assessing preserved/processed food as to the quality?

a. Table
b. Checklist
c. Rubrics
d. Criteria

Assessing Preserved / Processed Food

21
 Lesson 15: Activity Sheet 3
Name: ______________________________________________ Grade Level: ______
School: ____________________________________________ Score: ___________
Teacher: ____________________________________________

Activity 15.4
Directions: Choose the appropriate word/s inside the box to complete the thought of every
sentence.

food preservation fish vegetables

rubrics criteria nutritional value

1. __________________ is the process of treating and handling food to stop or slow

down the bacterial growth in the food. In all forms of food, preservation can be kept
for an indefinite period. Food preservation will be more successful if it is preserved
properly.

2. ___________________ and __________________ are examples of foods can be

preserved as long as they are fresh and of good quality.

3. ___________________ is used as a tool in assessing a preserved food properly. It is

important in assessing a good quality of processed foods.

4. ___________________ are used to make rubrics in evaluating outputs like a

preserved / processed food.

5. ___________________ are the criteria to follow in assessing a preserved or

processed food.

Assessing Preserved / Processed Food

22
 Lesson 15: Activity Sheet 4
Name: ______________________________________________ Grade Level: ______
School: ____________________________________________ Score: ___________
Teacher: ____________________________________________

Lesson 15: Assessment

Directions: Provide the correct data.
1. List down the criteria on how to determine the good quality of preserved / process
food as to the quality.
a. ________________________
b. ________________________
c. ________________________
d. ________________________

2. In your home, assess the given preserved food to its quality using rubrics below.
Name of Preserved Food: Dried Fish
Rubrics in Assessing Preserved / Processed Food
Criteria 3 2 1 Points
1. Safety/Sanitation Follows all Shows Disregard of
safety practices minimal safety safety creating
and protocols concerns an unsafe
situation
2. Appearance / All food items Some food Most of the food
Presentation are in good items are in items are not in
condition good condition good condition
3. Taste/Flavor Maintains the Some of the Most of the
original taste of original taste original taste of
the food differed the food
changed
4. Nutritional value Food preserved Food Food preserved
almost of the preserved lost the
nutritional value some of the nutritional value
nutritional
value
Total:

23
References
"H.E. 6-Week 9.Pptx - TLE6HE-Oi-13 3.4 Conduct Simple Research To Determine Market
Trends And Demands In Preserved Processed Foods Last Week The Class | Course Hero".
Coursehero.Com, 2020. https://www.coursehero.com/file/44487492/HE-6-Week-9pptx/.

"Food Processing And Preservation". Slideshare.Net, 2020.

https://www.slideshare.net/mahmudulmithun/food-processing-and-preservation-93159224.

En.wikipedia.org. 2020. Food Preservation. [online] Available at:

<http://en.wikipedia.org/wiki/Food_preservation> [Accessed 19 August 2020].
http://www.slideshare.net/dinokimo15/food-preservation-presentation

PreserveArticles.com: Preserving Your Articles for Eternity. 2020. What Is The Importance
Of Food Preservation?. [online] Available at:
<http://www.preservearticles.com/201105176772/what-is-the-importance-of-food-
preservation.html> [Accessed 19 August 2020].

The Spruce Eats. 2020. Food Poisoning And Spoilage: Don't Let Your Food Go Bad!.
[online] Available at: <http://culinaryarts.about.com/od/safetysanitation/a/bacteria.htm>
[Accessed 19 August 2020].

Answers. 2020. Tools Used Of Preserving Food? - Answers. [online] Available at:
<http://wiki.answers.com/Q/Tools_used_of_preserving_food> [Accessed 19 August 2020].

Sciencedirect.com. 2020. Food Preservation - An Overview | Sciencedirect Topics. [online]

Available at: <https://www.sciencedirect.com/topics/food-science/food-
preservation#:~:text=Food%20preservation%20can%20be%20defined,nutritional%20value
%2C%20texture%20and%20flavour.> [Accessed 19 August 2020].

Deped LR Portal. 2020. LR Portal. [online] Available at:

<https://lrmds.deped.gov.ph/detail/6905> [Accessed 19 August 2020].

24
For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources (DepEd-BLR)

DepEd Division of Tangub City

Office Address: Anecito St., Mantic, Tangub City
Telefax: (088) 395 – 3372
Website: www.depedtangub.net

25