9

Consumer
Chemistry
Quarter 2 – Module 3:
Adverse Effects of Food
Preservatives and Additives
Consumer Chemistry – Grade 9
Alternative Delivery Mode
Quarter 2 – Module 3: Adverse Effects of Food Preservatives and Additives
First Edition, 2020

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 9

Consumer
Chemistry
Quarter 2 – Module 3:
Adverse Effects of Food
Preservatives and Additives
Introductory Message
For the facilitator:

Welcome to the Consumer Chemistry – Grade 9 Alternative Delivery Mode (ADM)

Module on Adverse Effects of Food Preservatives and Additives!

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

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For the learner:

Welcome to the Consumer Chemistry – Grade 9 Alternative Delivery Mode (ADM)

Module on Adverse Effects of Food Preservatives and Additives!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or

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 skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module is written and designed for Grade 9 students of Science Technology
and Engineering Program. In this module, you will deepen your understanding
about food preservatives and additives. It also discusses what preservatives cause
chemical reactions.

After going through this module, you are expected to:

1. list down examples of food preservatives and additives;

2. identify the adverse effects of consuming products with food preservatives
and additives, and
3. recognize the value of eating fresh foods rather than processed foods.
4.

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 What I Know

Check your knowledge! Do what the Frayer Model below is asking for.

Definition Types

Preservatives
and
Additives

Examples Adverse Effects

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 Lesson
Adverse Effects of Food
1 Preservatives and Additives
Nowadays, most people prefer ready-to-eat foods than preparing it for themselves
because of the convenience they get from it. Those foods readily available in the
market contain preservatives and additives. You have learned in the previous
module the main purpose of adding these to food is to lengthens its shelf life and
prevents the easy spoilage of food.

Although, preserving foods have lots of benefits to food safety, still there are also
disadvantages to be considered when take in excess especially to one’s health.

These food preservatives and additives may lead to certain serious health problems.

What’s In

Now that you are familiar with the next lesson, it’s time to check your
understanding about the previous module. Let us do the recap!

List the uses of food preservatives and additives by completing the concept map.

3.

2. 4.

Uses of Food
1. Preservatives 5.
and Additives

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 Notes to the Teacher
This module prepares the learners to know the different food
preservatives and additives as well as its effects to human.
Furthermore, it helps the learners realize the value of health.

What’s New

Nice job! It seems that you are now ready to discover new things. To know more
about the lesson, read an excerpt from the article below.

Food Preservatives: How Much is Too Much?

By Sharon Palmer
The following additives have been questioned regarding their safety, according
to Centerfoods,
Natural for Science
free in
ofthe Public Interest
preservatives, or CSPI: to trend. But is avoiding
continue
preservatives really necessary?
1. BHA (Butylated Hydroxyanisole). The U.S. Department of Health and Human
Services considers
If you keep a loaf ofthis chemicalbread
homemade to beon"reasonably
the counteranticipated to bethe
for a few days, a human
telltale
carcinogen."
signs of spoilage begin: mold, discoloration, and an off taste. The same thing
will happen if you leave most perishable food products, such as cooked
2. Propyl Gallate.
vegetables, meat, Animal studies
or eggs, at suggest that this preservative
room temperature might bacteria,
for too long; promote
cancer, however additional
microorganisms, research
and enzymes beginistoneeded.
do their job by essentially "feeding" on
the food, resulting in decay. That’s why food companies add preservatives to
3. Sodium Nitrite/Nitrate. These are used as preservatives in processed meats,
food.
linked to increased cancer and heart disease risk.

We know that too much salt in preserved foods isn't good for us, but what
4. Sodium
about Benzoate.
synthetic While these
preservatives? chemicals
While appear to beappear
many preservatives safe fortomost people,
be safe and
some reports
provide severe allergic
an important reactions.
function in our food system, some of them may be of
concern.
5. Sulfites. Though sulfites appear safe for non-sensitive people, they can cause
severe allergies in some.

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Of greater concern may be the sheer amount of preservatives you're getting.
Many health experts fear that with our increasing intake of highly processed
 What is It

Answer the following questions. What preservatives and additives were mentioned
in the article? What is its effect to human? List down in the table below.

Preservatives/ Additives Effect to Human

In general, there are different sources of dangerous preservatives and additives.

First, those are put in as part of the processing operation such as food colorings,
artificial flavors and flavor enhancers, artificial sweeteners, texture agents,
processing agents and the likes. Details of these must be included on the labelling
and can be identified with a
little knowledge and some
attention to the information
provided by the
manufacturer. The second
one is those that are added to
foods and beverages we order
in some of our favorite fast
food chains and restaurants.
In short, these are additives
which have no labels. Far too
many of our young are
sensitized through these
additives and this can lead to
allergies and such conditions as Attention Deficit Disorder and hyperactivity.

The table below summarizes some of the commonly used preservatives and
additives and its adverse effects.

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Table1.1

Adverse Effects of Preservatives and Additives

Nitrites It results to skin problems.

Benzoates These have been responsible for worsening allergic

rhinitis.

Ascorbic Acid It can cause contact dermatitis.

Sodium Chloride It can lead to kidney failure.

Bromates It can give rise to nausea and vomiting.

Butylates These are responsible for high blood cholesterol.

Red Dye 40 It can cause certain birth defects.

Artificial Color Aggravates ADD and ADHD

Monosodium This may result to “Chinese Restaurant Syndrome”

Glutamate

Diglycerides It can cause genetic changes.

Sulfur Dioxide This irritates the bronchial tubes that aggravates

asthma.

Saccharin It may cause gastrointestinal tract.

Despite of the advantages, these are substances capable of triggering adverse

reactions just any other drugs does, including allergic reaction, behavioral changes
and carcinogenicity.

What’s More

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The interaction between food preservatives and additives were considered to be
hazardous for consumption, therefore it is necessary to take a closer look at the
food ingredients you are eating.

Below are some of the most common products that we purchased from convenience
stores and markets. Let us check the label of these products.

What’s in the Label?

Your Task
List down common food preservatives and additives included in some
products.
Things Needed
Food label ingredients
What to Do
Read the label and ingredients of the following products shown below and
answer the questions that follows.

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 Guide Questions:
What I Have Learned
1. What ingredient is common to luncheon meat, sausage and ham?
_______________________________________________________________
2. Which of these products has artificial coloring?
_______________________________________________________________
3. What do you call these ingredients?
_______________________________________________________________
4. Do you think these ingredients are good for us? Why or why not?
_______________________________________________________________
_______________________________________________________________
5. What are other ingredients in these products that might also not be
healthy if eaten in large amounts? Give at least two.
_______________________________________________________________
6. Why do you think it might sometimes be hard to avoid these additives
and preservatives?
_______________________________________________________________
_______________________________________________________________
7. How could you avoid eating these additives and preservatives?
_______________________________________________________________

Excellent! You have come this too far. Let us process what you have learned from
the lesson.

Complete the graphic organizer. Choose your answer from the words inside the
box.

Kidney failure Gastrointestinal tract Red Dye 40

Ascorbic Acid High Blood Cholesterol

Adverse Effects of Food Preservatives and Additives

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 Butylates 3.

1. Birth Defects

Some Examples Adverse Effects

PRESERVATIVES
2. Dermatitis
AND ADDITIVES

Sodium Chloride 4.

Saccharin 5.

What I Can Do

Activity 1. Check the products found in your kitchen listed in the table below and
write the preservatives and additives listed on the label of each product.

Product Food Preservative/ Additive

1. Sardines

2. Hotdog

3. Tocino

4. Powdered juice

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 5. Cereals

What have you realized after knowing that most of your favorite foods and
beverages contain preservatives and additives?

We always say that “health is wealth”. As a student, how can you minimize the risk
of developing diseases?

Food CheMEMEstry

Activity 2. Create a MEME that encourages everyone to avoid eating processed

foods or the one that reflects the adverse effects of consuming food preservatives
and additives. Post it on your social media like Facebook and Instagram. Use the
hashtag #FoodCheMemestry.

Here are some of the examples:

Assessment

Supply the missing term to have a meaningful understanding of the adverse effects
of food preservatives and additives. Get your answers from the keys below.

Keys:
additives fresh
artificial coloring preservatives
benzoate processed
bromates sulfites
cancer vomiting

When we need to store food for a longer time, it should be properly 1 . During
this processing some chemicals known 2 are added to food. In addition, we
also need to add some 3 in order to prevent food from spoiling. These
chemicals have become controversial because they have shown to cause health

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problems. Some studies point that 4 aggravates ADD or Attention Deficit
Disorder, while others can cause allergic reactions such as 5 and 6 .
Likewise, Sodium Nitrite can cause 7 . 8 destroy nutrients in food and give
rise to nausea and 9 . These are just some of the effects of preservatives and
additives to one’s health. To minimize the risks of developing diseases, try to eat
10 foods.

Additional Activities

Activity 1. Create a slogan that reflects the adverse effect of consuming products
with preservatives and additives. Use short bond paper.

Rate Your Understanding

Activity 2. Check one of the boxes describing how the lesson helped you attain the
objectives intended for this lesson. Be honest with your answer.

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 How much did this lesson help you… Fair Better Best
list down examples of food preservatives and
additives
identify the adverse effects of consuming products
with food preservatives and additives
recognize the value of eating fresh foods rather
than processed foods

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References
Bruna G.O Linke, Thais A.C Casagrande and Ligia A.C Cardoso. 2018. Food
Additives and Their Health Effects: A Review on Preservative Sodium Benzoate. 17
(10). pp. 306-310

Academic Journals. http:/ /academicjournals.org/

International Scientific Organization. http:/ /www.iscientific.org/

Sun Sentinel. http:/ /www.sun-sentinel.com/

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For inquiries or feedback, please write or call:

Department of Education – Region III,

Schools Division of Bataan - Curriculum Implementation Division
Learning Resources Management and Development Section (LRMDS)

Provincial Capitol Compound, Balanga City, Bataan

Telefax: (047) 237-2102

Email Address: bataan@deped.gov.ph