9

Guided Learning Activity Kit

Adverse Effects of Consuming Products
with Food Preservatives

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Consumer Chemistry – Grade 9
Guided Learning Activity Kit
Adverse Effects of Consuming Products with Food Preservatives
Quarter 2- Week 4

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over them.

Guided Learning Activity Kit Development Team

Writer: Manilyn Adalla-Raboy
Editor: Michael Flor D. Favo
Reviewer: Vergel A. Gargallo
Graphic Artist: Louie S. Castillo
Management Team: Leonardo Zapanta EdD, CESO V
Michelle A. Mejica EdD
Manolito Basilio EdD
Evelyn A. Tarrayo EdD
Garry Achacoso
Rachel C. Diviva

Printed in the Philippines by Department of Education

Region III
Schools Division of Zambales
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391
E-mail Address: zambales@deped.gov.ph
Website: www.depedzambales.ph
 ADVERSE EFFECTS OF
CONSUMING PRODUCTS WITH
FOOD PRESERVATIVES

Introduction

Do you eat packaged food or canned goods? Do you know that these
foods contain a variety of chemicals? Some of these are essential to keep the
food fresh like what you have learned in the previous lesson, and some may
be harmful to your health at a considerable amount
With the advent of processed food in the Philippines, preserving food
has been one of the essential processes in the food industry. Chemicals in
food are known as additives. These are being added to food to control or delay
the growth of microbes or other microorganisms thus delaying spoilage,
improve physical appearance, and add-up nutritional value. However, there
are chemicals in food that are safe for human consumption but are not
healthy and can cause adverse effects on human health.

Learning Competency

Explain the adverse effects of consuming products with food

preservatives.

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 Objectives

At the end of this guided learning activity kit, you are expected to:

1. state the difference between natural and artificial preservatives;

2. discuss the different adverse effects of food preservatives to
human health; and
3. recognize the importance of eating healthy and natural foods.

Review

Directions: Fill in the following graphic organizers by providing the uses of

preservatives and sweetening agents then answer the process questions that
follow.

PRESERVATIVES SWEETENING
AGENTS

Process Questions:

1. Do you think preservatives and sweetening agents are harmful to

human health? Why or why not?
2. Give specific examples of food with preservatives.

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 Discussion

Preservatives can be classified as natural and artificial. Natural

preservatives are those that are primarily found in nature like sugar, salt,
alcohol, and vinegar while artificial or synthetic preservatives make use of
chemicals like sodium benzoate, benzoic acid, sodium sorbate, potassium
sorbate, and sodium nitrite. Both classifications of preservatives may cause
adverse effects on human health when consumed more than the amount
recommended by the Food and Drug Administration (FDA).
Preservatives are proven essential in food processing, storage, and
packaging, however, these preservatives can also give rise to some health
problems like asthma, rashes, and hyperacidity for those people who are
sensitive to certain chemicals. Preservatives when consumed more than the
recommended safe amount may also aggravate symptoms like vomiting,
headache, and a tight chest.
The tables below present the possible adverse effects of different food
preservatives and sweeteners.

Table 1. Possible adverse effects of food preservatives

Food Sample Possible Adverse Effects
Preservative Products
Sodium Carbonated Aggravates asthma and
benzoate drinks suspected to be a
Pickles neurotoxin and
Sauces carcinogen; may cause
Certain fetal abnormalities;
medicines like worsens hyperactivity
cough syrup
Sulfur dioxide Carbonated May induce gastric
drinks irritation, nausea, diarrhea, asthma
Dried fruit attacks, skin rashes; destroys
Juices vitamin B1; causes fetal
Cordials abnormalities and DNA
Potato products damage in animals

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Sodium Baked goods like May provoke life-threatening asthma
metabisulfite cookies and
crackers; wine
and jam
Potassium Cured meats and May lower oxygen
nitrate canned carrying-capacity of blood; may
meat products combine with other substances to
form nitrosamines that are
carcinogens; may negatively affect
the
adrenal gland
Calcium Drinks, low- May temporarily inhibit
Benzoate sugar digestive enzyme function and may
products, deplete levels of the amino acid
cereals, meat glycine
products

Calcium sulfite In a vast array of May cause bronchial

food from problems, flushing, low
burgers to blood pressure, tingling,
biscuits, and anaphylactic shock
from frozen
mushrooms to
horseradish
Butylated Particularly in BHA/BHT maybe
hydroxyanisole/ fat-containing carcinogenic to humans;
Butylated food, BHA also interacts with
hydroxytoluene confectionery, nitrites to form chemicals known to
BHA/BHT meats cause changes in the DNA of cells

Benzoic acid Drinks, low May temporarily inhibit

sugar digestive enzyme function;
products, may deplete glycine levels
cereals, meat
products
(source: Pandey and Upadhyay 2012)

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Table 2. Possible adverse effects of sweeteners
Food Sample Possible Adverse Effects
Sweeteners Products
Aspartame Diet soda, May cause neurological damage,
sugar-free ice especially in younger children where the
cream, gum, brain is still developing; breaks down to
yogurt phenylalanine (a neurotoxin that may
cause seizures for those with genetic
disorders), aspartic acid (damages
developing brain), and methanol (which
is later converted to formaldehyde);
crosses the placental barrier from
mother to baby, even in small doses;
implicated in diseases such as multiple
sclerosis (MS) and non- Hodgkin's
lymphoma; may contribute to obesity
Acesulphame K Beverages Causes cancer in animals;
including soda, linked to hypoglycemia, lung tumors,
non-carbonated increased cholesterol, and leukemia;
drinks, fruit may contribute to obesity
juices
Saccharine Baked goods, May interfere with blood coagulation,
canned fruits, blood sugar levels, and digestive
salad dressings, function;
toothpaste, causes cancer of the bladder, uterus,
mouthwash ovaries, skin, and blood vessels in
animals; linked to DNA damage and
congenital abnormalities in animals;
may contribute to obesity
High Fructose Carbonated Obesity, accelerated aging,
Corn Syrup drinks, insulin resistance, and
(HFCS) sweetened diabetes mellitus; complications of
drinks (juices), diabetes; fatty liver, increased
baked goods, triglycerides, increased uric acid; chronic
candies diarrhea, irritable bowel syndrome; hives
canned fruits,
jams & jellies,
dairy products
(source: Pandey and Upadhyay 2012)
Process Questions:

1. What are the two classifications of preservatives? Differentiate each.

2. How can preservatives affect human health?
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 Activities

General Directions: Write all your answers on a separate sheet of paper.

Guided Practice 1

WHERE CAN I FIND YOU?

Directions: Search for ten (10) food products where preservatives and artificial
sweetening agents are present. Then write your searched words on a separate
sheet of paper

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Guided Practice 2

THINK ABOUT IT!

Complete the table by writing the possible health risks of the following food
preservatives and artificial sweeteners.

Preservatives/ Possible Health Risk

Sweeteners

Sodium benzoate

BHA/BHT

Benzoic Acid

Aspartame

Saccharine

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Independent Practice

Search for 3-5 packaged food or canned goods in your kitchen and fill in the
data needed below. Answer the questions that follow.

Possible Adverse
Name of Food
Preservative/Sweetener Effect/s on Human
Product
Health

Process Questions:

1. Are there preservatives present on the chosen food?

2. What have you realized upon knowing the possible harmful effects of
the different food preservatives and sweeteners?

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 Assessment

Performance Task:

Perform the given G.R.A.S.P.S. and be guided with the scoring rubrics below.

Goal- Read articles or watch videos on the adverse effects of consuming food
products with preservatives.

Role-You are a nutritionist promoting healthy foods.

Audience-Your family or immediate community.

Situation-There is an increase in the number of students who are

malnourished due to eating unhealthy foods. You are going to make a campaign.

Product- You will make a SLOGAN or POSTER on the adverse effects of

consuming products with food preservatives.

Standards- Your performance will be assessed based on the following rubrics.

Criteria 5 3 1

Content The data presented The data presented The data presented
have 100% have 50% accuracy. have 25% accuracy.
accuracy.
Organization Exceptionally Attractive in terms of Acceptably
attractive in terms of layout, design, and attractive
layout, design, and neatness
neatness
Creativity Exceptionally clever Shows a degree of Shows little
and unique in creativity, originality, creativity,
showing a deep and/or effort in originality, and/or
understanding of understanding the effort in
the given topic given topic understanding the
given topic

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 Reflection

Key Points Summary

Make bulleted key points summary of the learnings gained from the lesson.

 _____________________________________________________________________

 _____________________________________________________________________

 _____________________________________________________________________

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 References

2020. Https://Www.Toppr.Com/. Accessed November 4.

https://www.toppr.com/ask/question/what-are-artificial-
sweetening-agents-give-two-examples/.

Anand, S.P, and N Sati. 2020. "ARTIFICIAL PRESERVATIVES AND THEIR

HARMFUL EFFECTS: LOOKING TOWARD NATURE FOR SAFER
ALTERNATIVES | INTERNATIONAL JOURNAL OF
PHARMACEUTICAL SCIENCES AND RESEARCH". Ijpsr.Com.
Accessed November 4. https://ijpsr.com/bft-article/artificial-
preservatives-and-their-harmful-effects-looking-toward-nature-for-
safer-
alternatives/?view=fulltext#:~:text=Classification%20of%20Preserv
atives%201%2D7,or%20potassium%2C%20sulfites%2C%20glutam
ates%20and.

Hoory, Leeron. 2020. "Are Preservatives Bad For You? The Difference Between
Natural And Artificial Preservatives And What It Means For Your
Health". Insider. https://www.insider.com/are-preservatives-bad-
for-
you#:~:text=Natural%20methods%20of%20preserving%20foods,ap
pear%20in%20foods%20and%20products.

Pandey, R. M., and S. Upadhyay. 2012. "Food Additive". Researchgate.

doi:10.5772/34455.

Philippines, Created. 2020. "Philippine History 101: As Told Through Our

Food | Edukasyon.Ph". Edukasyon.Ph. Accessed November 4.
https://blog.edukasyon.ph/commune/philippine-history-101-as-
told-through-our
food/#:~:text=Filipino%20food%20before%20the%20fridge,for%20
months%2C%20perhaps%20at%20sea.

Sharma, Shanjay. 2015. Citeseerx.Ist.Psu.Edu.

https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.735.3
047&rep=rep1&type=pdf.

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Preservatives/ Guided Practice 1
Artificial
Sweeteners Possible Health Risk
Aspartame May cause
neurological damage,
especially in younger
children where the
brain is still
developing; breaks
down to
phenylalanine (a
neurotoxin that may
cause seizures for
those with genetic
disorders), aspartic
acid (damages
developing brain), Guided Practice 2
and methanol (which
is later converted to Preservatives/ Possible Health
Artificial Risk
formaldehyde);
Sweeteners
crosses the placental
barrier from mother Sodium Benzoate Aggravates asthma
to baby, even in small and
doses; implicated in suspected to be a
diseases such as neurotoxin and
multiple sclerosis carcinogen; may
(MS) and non- cause
Hodgkin's
fetal abnormalities;
lymphoma; may
worsens
contribute to obesity
hyperactivity
Saccharine May interfere with
BHA/BHT BHA/BHT maybe
blood coagulation,
carcinogenic to
blood sugar levels, and
humans;
digestive function;
BHA also interacts
causes cancer of the
with
bladder, uterus,
nitrites to form
ovaries, skin, and
chemicals known to
blood vessels in cause changes in
animals; the DNA of cells
linked to DNA damage Benzoic Acid May temporarily
and congenital inhibit
abnormalities in
digestive enzyme
animals; may
contribute to obesity function;
may deplete
glycine levels
Key to Corrections
 Acknowledgment

The Schools Division of Zambales would like to express its heartfelt gratitude
to the following, who in one way or the other, have contributed to the successful
preparation, development, quality assurance, printing, and distribution of the
Quarter 2 Guided Learning Activity Kits (GLAKs) in all learning areas across grade
levels as a response to providing the learners with developmentally-appropriate,
contextualized and simplified learning resources with most essential learning
competencies (MELCs)-based activities anchored on the principles of guided learning
and explicit instruction:

First, the Learning Resources (LR) Development Team composed of the writers
and graphic artists for devoting much of their time and exhausting their best efforts
to produce these indispensable learning kits used for the implementation of learning
delivery modalities.

Second, the content editors, language reviewers, and layout evaluators

making up the Division Quality Assurance Team (DQAT) for having carefully
evaluated all GLAKs to ensure quality and compliance to DepEd standards;

Third, the Provincial Government of Zambales, for unceasingly extending its

financial assistance to augment the funds for the printing of these learning resources
for use by learners and parents at home;

Fourth, the teacher-advisers and subject teachers, in close coordination with

the school heads, for their weekly distribution and retrieval of the GLAKs and for
their frequent monitoring of the learners’ progress through various means; and

Finally, the parents and other home learning facilitators for giving the learners
the needed guidance and support for them to possibly accomplish the tasks and for
gradually helping them become independent learners.

To deliver learning continuity in this challenging circumstance would not be

possible without your collective effort and strong commitment to serving our
Zambaleño learners.

Again, our sincerest thanks!

The Management Team

 For inquiries or feedback, please write or call:

Department of Education – Region III - Schools Division of Zambales

Learning Resource Management Section (LRMS)
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391