9

Guided Learning Activity Kit

The Nature of Food Additives
and their Effects

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Consumer Chemistry – Grade 9
Guided Learning Activity Kit
The Nature of Food Additives and their Effects
Quarter 2 - Week 5

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Guided Learning Activity Kit Development Team

Writer: Michael Flor D. Favo
Editor: Manilyn A. Raboy
Reviewers: Vergel A. Gargallo
Ailyne T. Renojo
Hazel F. Luna
Graphic Artist: Elvis A. Domingo
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
 THE NATURE OF FOOD ADDITIVES
AND THEIR EFFECTS

Introduction

How often do you eat or buy processed food products? In the

Philippines, Filipinos consider processed food as comfort food and the most
common way to relieve hunger. Eating processed food saves time and effort
especially when everybody is busy in their jobs, school, and business.
Processed foods in comparison with home-cooked food are readily available
and can be stored for a long period of time. The presence of food substances
known as additives in food makes them capable to be stored for long-term
periods.
However, eating processed foods has been linked to various health-
related problems such as cancer, liver and kidney failure, and death.
Through this guided learning activity kit, let us explore the adverse
effect of consuming food products with additives.

Learning Competency

Explain the adverse effects of consuming products with food additives.

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 Objectives

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

1. identify additives used in food;

2. recognize the advantages and disadvantages of food additives; and
3. explain the adverse effects of consuming products with food additives.

Review

Directions: Unscramble the jumbled words to find the correct word. After
getting all the correct answers, place the unused letters on the blanks below
starting with the first unused letter to find the hidden words.
___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___

1. ____________________________________ - used to keep foods from going

rancid.
B H A Y D Y T D F N I Y O O L E A L X T S O U E R

2. ____________________________________ - inhibits growth of bacteria, molds,

and yeast.
S E T O M N D Z D B O E O U I A

3. ____________________________________ - used as an antimicrobial agent

and to prevent discoloration in food products.
S F E T A L S U I D D

4. ____________________________________ - it keeps foods from changing flavor

and color.
B T Y O L Y U E U A I N X T T Y D I R D H O E T L E

5. ____________________________________ - helps reduce color changes and

prevents botulism.
S I N E A R V M D E U I S T T O

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 Discussion

Food Additives

Food additives as defined by the World Health Organization (WHO) are

substances added to food to maintain or improve its safety, freshness, taste,
texture, or appearance. Some of these substances are obtained either
naturally or synthetically.

For centuries, the application of these substances to food has been a

practice such as the use of salt, sugar, and sulfur dioxide. Eventually,
countless food additives have been developed to meet the demand for food
supply to the increasing population. According to the United States Food and
Drug Administration (FDA), it can either be direct or indirect additives. Direct
additives are added to food for a specific purpose and are found on the
ingredients label of the food, in contrast, indirect additives are those additives
applied in food during processing, packaging, or storing.

The addition of additives to food has provided an impact on the food

production industry by making food products in good condition and readily
available for consumption.

The World Health Organization together with the Food and Agricultural
Organization (FAO) categorized food additives into three groups namely;
flavoring agents, enzyme preparations, and those that enhance the physical
appearance of food.

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Flavoring Agents

A group of food additives that is extracted naturally which is used to

enhance taste and imitate natural flavor. These substances have been widely
used in different foods.
Flavoring Agents has three types:
1. Natural Flavors and Natural Flavoring Substances – additives that are
acceptable for human consumptions and extracted from vegetables.
2. Nature-Identical Flavoring Substances – are substances obtained
naturally or synthetically. Food additives that are synthetically
produced under this type of flavoring agent are chemically identical
with those extracted naturally to be qualified for human consumption.
3. Artificial Flavoring Substances - food additives that are synthetically
made, chemically different, and are not found in natural products.
Some examples of flavoring agents:
a. salt e. monosodium glutamate (MSG)
b. sugar f. citric acid
c. vanilla g. malic acid
d. benzaldehyde h. tartaric acid

Enzyme Preparations
This is used to speed up the chemical reactions in food preparations
such as in baking, manufacturing fruit juices, winemaking, and brewing as
well as in cheese making. It can be extracted naturally.
List of enzyme preparations approved as additives by FDA
1. Amyloglucosidase derived from Rhizopus niveus
2. Carbohydrase and cellulase derived from Aspergillus niger
3. Carbohydrase derived from Rhizopus oryzae
4. Catalase derived from Micrococcus lysodeikticus
5. Esterase-lipase derived from Mucor miehei var. Cooney et Emerson
6. α-galactosidase derived from Mortierella vinaceae var. raffinoseutilizer
7. Milk-clotting enzymes are derived from Endothia parasitica, Bacillus
cereus, Mucor pusillus var Lindt and Mucor miehei var. Cooney et
Emerson and Aspergillus oryzae modified to contain the gene for
aspartic proteinase from Rhizomucor miehei var. Cooney et Emerson

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List of enzyme preparations approved as Generally Recognized As Safe
(GRAS) by FDA
1. Alpha-amylase enzyme preparation from Bacillus stearothermophilus
2. Bromelain derived from pineapples
3. Mixed carbohydrase and protease enzyme product derived
from Bacillus licheniformis
4. Catalase from bovine liver
5. Ficin (peptide hydrolase) from the genus Ficus
6. Insoluble glucose isomerase enzyme
7. Lactase enzyme preparation from Candida pseudotropicalis
8. Lactase enzyme preparation from Kluyveromyces lactis
9. Animal lipase (triacylglycerol hydrolase)

10. Lipase enzyme preparation from Rhizopus niveus

11. Malt (α-amylase and β-amylase) from barley

12. Pancreatin (peptide hydrolase)
13. Papain derived from papaya
14. Pepsin (peptide hydrolase)
15. Rennet (animal-derived) and chymosin preparation from Escherichia
coli K-12
16. Trypsin (peptide hydrolase)
17. Urease enzyme preparation from Lactobacillus fermentum
18. Aminopeptidase enzyme preparation from Lactococcus lactis

Other Additives

These additives are added to food for enhancement of its physical

appearance during preparation and to prevent contamination. The
application of these additives helps slow down spoilage and deterioration of
food caused by microorganisms such as molds, bacteria, or yeast and the
presence of air.

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Food Additives to Avoid

Here is a list of 10 food additives to avoid (Mercola 2010)

1. Artificial Sweeteners – a sweetener present in food labeled as “diet” or

“sugar-free”. One example of these additives is aspartame.
2. High Fructose Corn Syrup (HFCS) – present in all processed foods and
considered as a highly-refined artificial sweetener.
3. Monosodium Glutamate (MSG) – a flavor enhancer added to restaurant
foods.
4. Trans Fat - added to prolong the shelf life of food products and is found
in fast foods and processed foods made with margarine.
5. Common Food Dyes – recognized as artificial colorings found in soft
drinks and processed fruit juices. Examples are Red dye 40 and Yellow
Tartrazine
6. Sodium sulfite – used in winemaking and other processed foods.
7. Sodium nitrate/Sodium nitrite – act as a preservative, coloring, and
flavoring in frozen food such as hotdogs, bacon, ham, luncheon meat,
smoked fish, and corned beef.
8. Butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT) –
used as color retention agents found in potato chips, gum, cereal,
frozen sausages, enriched rice, lard, shortening, and candy.
9. Sulfur dioxide – a toxic food additive found in beer, soft drinks, dried
fruit, juices, wine, vinegar, and potato products .
10. Potassium bromate – a bulking agent used to increase the volume of
flour. This additive is found in bread.

Advantages of Food Additives

The application of these food additives has brought a large impact on
the supply of food to the growing population. Some of the reasons for the
addition of additives in food are to:
1. improve and sustain food's nutritive value
2. help reduce spoilage
3. give food consistency in its texture
4. enhance the flavor
5. increase the availability of a variety of foods throughout the year.

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Disadvantages of Food Additives

While food products with additives play a significant role in maintaining

their freshness, flavor, and good condition, too much consumption of
additives may link to different health-related problems and diseases.
Adverse Effects of the Consumption of Food with Additives

The following are the possible effects of consuming food products with
additives:
1. It can trigger allergies such as skin rashes and some respiratory
diseases like asthma. These health conditions will be experienced
due to the addition of the substance known as benzoates in food.

2. It causes nausea and diarrhea. These health problems are the effect
of consuming bromates present in food.

3. It gives rise to high blood pressure levels, alters the normal

functioning of the kidney, and results in liver impairment. These
health issues are brought about by the food additive known
as butylates.

4. The consumption of caramel color can cause a deficiency in

vitamin B6, trigger hyperactivity, and may cause cancer.

5. It can lead to nervousness, heart palpitations, and sometimes heart

defects. The presence of caffeine in food is responsible for these
circulatory system conditions.

6. It leads to toxic reactions and allergic responses of the skin,

gastrointestinal tract, and heart. It may also cause tumors and
bladder cancer. The cause of these health disorders is brought
about by the additives saccharin.

7. It might cause defects to newborn babies, genetic disorders, and

perhaps leads to cancer. The substance that might cause these
illnesses is Red Dye 40 and mono and di-glycerides.
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 8. Diseases like high blood pressure, renal disease, heart attack, and
stroke are the results of the consumption of food with additives
known as sodium chloride.

9. The consumption of aspartame can result in diseases like

lymphoma, diabetes, multiple sclerosis, Parkinson's, Alzheimer's,
fibromyalgia, brain tumor and chronic fatigue, emotional disorders
like depression and anxiety attacks, dizziness, headaches, nausea,
mental confusion, migraines, and seizures.

10. It might increase LDL (“bad”) cholesterol levels and contributes to

the development of diabetes and tissue damage. These are among
the harmful effects of the consumption of high fructose corn
syrup.

11. It may result in adverse side effects which include depression,

disorientation, eye damage, fatigue, headaches, and obesity. These
side effects are the results of monosodium glutamate in food.

12. It can lead to failure of the liver and pancreas. This condition is the
result of Sodium nitrate/Sodium nitrite consumption.

With the knowledge gained from the application of additives to food and
its effect, people can think of ways to lessen the health risks that might result
from the consumption of these substances, such as limiting ourselves from
eating foods containing additives, checking food labels before purchasing,
patronizing organic foods, and promoting home-cooked foods that are much
fresher and healthier than processed foods.

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 Activities

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

Guided Practice 1

What is on your food label?

Directions: Copy the table below on a separate sheet of paper. Collect food
labels that have the following food additives on them. Remove or cut off the
food labels and paste them on the table.

Note: Be careful in handling sharp objects. Ask for guidance from your parent
or guardian.

Food Additives Food Labels

1. Aspartame
2. High Fructose Corn Syrup
3. Monosodium glutamate
4. Trans fat
5. Sodium sulfite
6. Sodium nitrate/Sodium nitrite
7. Sodium chloride
8. Saccharin
9. Caffeine
10. Butylated hydroxyanisole (BHA) and
Butylated hydroxytoluene (BHT)

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Guided Practice 2
KNOW YOUR LABEL
Directions. Using the labels collected in Guided Practice 1, choose five food
additives present and identify their advantages and disadvantages.

Food Additives Advantages Disadvantages

1.

2.

3.

4.

5.

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Independent Practice

1. Substances applied to enhance the physical appearance of food.

2. It is where you can find the raw materials of food products.
3. It speeds up the chemical reaction during food processing.
4. A flavor enhancer.
5. It approves the food additives that can be used.
6. Approved food additives are confirmed as ________.
7. Additives found during food preparation.
8. Additives found on food products imprints.
9. It is to enhance the taste of food.
10. An artificial sweetener.

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 Assessment

Performance Task:

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

Goal Look for available five food products in your kitchen and make a
review on the ingredients found in the food label and note the
different additives present.

Role You are a writer and advocate for healthy foods.

Audience School Canteen Owner

Situation The FNRI- DOST is sponsoring an event to create an article about

the effects of eating food products with food additives. They have
invited writers to submit entries of their food review about products
that they think have hazardous food additive content.

Product/ You are tasked to choose a food product that you think has food
additive content that is harmful to our body once it was consumed.
Performance Write an essay about this hazardous food additive. It must include
the description, uses, effects of this additive, and alternative ways
on how to prevent this.

Standard You will be evaluated in terms of your:

1. level of understanding, and

2. level of performance

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Score Level of Understanding (75%) Level of Performance (25%)

Accurate Critical Complete Engaging Skillful

and
Insightful

4 Shows Displays a The The product The product is

extensive critical presentatio is very highly skillful
accuracy mind in n covers engaging and shows
of presenting the topic and sincerely unusual
concepts thoughts with mindful of craftmanship.
profoundly. insightful the
thoughts. audience.

3 Shows Shares Presents The product The product is

accurate critical the topic is engaging skillful and
concepts thoughts. with and mindful shows good
insightful of the preparation.
thoughts. audience.

2 Shows few Shows Present The product The product is

errors in relevant limited is fairly slightly skillful
concept. thoughts. thoughts. engaging and reflects
and seems little
mindful of preparation.
the
audience.

1 Shows Shows Present a The product The product

some superficial few is quite shows limited
erroneous thoughts. thoughts. effective and skills with very
concepts. has little little
mindfulness preparation.
of the
audience.

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 Reflection

Aha! And Huh?

Directions. After completing the lesson, write two “Ahas” (something you
have learned) and two “Huhs” (things you still have questions about).

AHA!

1. _____________________________________________________________________
2. _____________________________________________________________________

HUH?

1. _____________________________________________________________________
2. _____________________________________________________________________

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 References

"Food Additive Status List". 2020. U.S. Food And Drug Administration.
Accessed October 30. https://www.fda.gov/food/food-
additives-petitions/food-additive-status-list.

Francis, F., 2000. Pioneer in Food Science and Quality. In a century of

food science Chicago: Institute
of Food Technologist.

"Home-Cooked Meals Best For Health, DOST-FNRI Says".

2018. Dost.Gov.Ph. https://www.dost.gov.ph/knowledge-
resources/news/49-2018/1427-home-cooked-meals-best-for-
health-dost-fnri-says.html.

Mercola, Joseph. 2010. Www.Foodmatters.Com.

https://www.foodmatters.com/article/top-10-food-additives-
to-avoid.

"Why You Should Opt For Home-Cooked Meals Over Fast Food |
Livestrong.Com". 2018. LIVESTRONG.COM.
https://www.livestrong.com/article/517636-homecooked-
meals-vs-fast-food-meals/.

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Independent Practice Review
1. Butylated hydroxyanisole
2. Sodium benzoate
3. Sulfites
4. Butylated hydroxytoluene
5. Sodium nitrite
Hidden Word – FOOD ADDITIVES
Guided Practice 1
Answers may vary
Hidden Word: ALWAYS CHECK THE LABEL
1. FOODADDITIVES Guided Practice 2
2. FOODLABEL Answers may vary
3. ENZYME
4. MSG
5. FDA
6. GRAS
7. INDIRECT
8. DIRECT
9. FLAVOURING
10. ASPARTAME
Assessment
Performance may vary
Reflection
AHA!
Answers may vary
HUH?
Answers may vary
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 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 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 a 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