1

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Filipino consumers are now exposed to multiple kinds of processed foods that are

readily available in the markets, groceries, malls and sari-sari stores. We are also

exposed to different food additives that became popular because we believe it helps our

food become more delicious. Food Additives refer to any substances that are added to

change food in some way before it is consumed. Additives include preservatives for

extending shelf life, flavoring and coloring for improving taste and appearance. As a

flavor enhancer, monosodium glutamate (MSG), also called Vetsin in local language,

has been used for many years in household food preparation and commercially processed

foods. For decades, it was believed that MSG was only used in Asian cuisine. Today,

MSG has become one of the world's most widely used food additives. MSG is a white

crystalline powder that looks similar to table salt or sugar. As the name implies,

monosodium glutamate (MSG) is the product of sodium (Na) and glutamate, known as a

sodium salt. The glutamate in MSG is made via fermentation of starches, but there is no

chemical difference between glutamate in MSG and glutamate in natural foods.

Glutamate functions as a neurotransmitter in the brain. It is an excitatory

neurotransmitter, meaning that it excites nerve cells in order to relay its signal. Some

have claimed that MSG leads to excessive glutamate in the brain, and excessive

stimulation of nerve cells. However, glutamate in MSG may be easier for the body to
 2

access, because it isnt bound inside big protein molecules that need to be broken down,

MSG enhances the savory or meaty flavor of foods. It is the fifth basic taste that humans

sense, along with salty, sour, bitter and sweet. It is popular in Asian cooking, and is used

in all sorts of processed foods. It exists in most processed foods, but may be hidden on

ingredient labels and listed under other names. While most of these food additives are

approved for human consumption. It is strongly recommended to prepare our meals from

whole foods to avoid any possible threats to our health. Natural food additives, such as

salt, sugar and vinegar and natural spices are also considered as food additives. However,

the main concerns of using food additives are mostly related to chemical substances and

artificial ingredients. Many studies have shown possible impact on human health of the

continuous consumption of food with such additives.

According to Mercola (2009) Monosodium glutamate (MSG) is one of the worst

food additives on the market and is used in canned soups, crackers, meats, salad

dressings, frozen dinners and much more. It's found in your local supermarket and

restaurants, in your child's school cafeteria and, amazingly, even in baby food and infant

formula. MSG is more than just a seasoning like salt and pepper, it actually enhances the

flavor of foods, making processed meats and frozen dinners taste fresher and smell better,

salad dressings tastier, and canned foods less tinny. While MSG's benefits to the food

industry are quite clear, this food additive could be slowly and silently doing major

damage to your health. Furthermore, MSG has been described as a trigger for asthma and

migraine headache exacerbations, but there are no consistent data to support this

relationship.
 3

Hence, the purpose of the study is to determine the level of awareness on the use

of MSG in food preparation.

Statement of the Problem

This study aimed to find out: What is the level of awareness of the adverse effect on

health of using Monosodium Glutamate (MSG) in food preparation.

Specifically, it sought to answers the following questions.

1. What is the profile of the respondents in terms of:

1.1 Age;
1.2 Sex; and
1.3 Occupation?
2. How often are they using MSG?
2.1 Years;

2.2 Months; and

2.3 Days

3. Is there a safe level in the amount of MSG used in food preparation?

3.1 Dosage;
3.2 Consumer; and
3.3 Manufacturer
4. How the consumer does inform the use of MSG?

4.1 Family

4.2 Friends; and

4.3 Commercial

Significance of the Study

 4

The researchers believe that this study is important to the following people:

Residents of Purok 3 Paltao Pulilan Bulacan. For them to be aware of the adverse

effect of MSG in their health contribute to the total well-being of an individual.

Students. To be cautious in using food enhancer in their daily cooking in order to

avoid any harmful effects in their health.

Teachers. To give awareness and proper guidance to their students about the usage

of MSG.

Parents. That they may be guided and be aware of the food enhancer that they

using in preparing the food for their family.

Future Researchers. That they may use this research as a reference for their future

researches with the same topic or title.

Scope and Delimitation of the Study

The researchers chose the study of the usage of MSG in the Pulileos diet

specifically in Purok 3 Paltao Pulilan Bulacan and its health implication because they are

specifically concerned about the health of the Filipino.

Also, being BTTE (Bachelor of Technical Teacher Education) students, they are

curious to know if the ingredients they use in food preparation have any unintended

effects so that they can make the right choices in the future.

This study is conducted through the help of the 100 respondents randomly

selected from the community of the resident of Purok 3 Paltao Pulilan Bulacan. These

respondents included parents, businessman and factory worker. However, these would
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require a lot of dedicated time and financial resources to be able to plan, prepared the

needed materials. Thus due to practicality and interest in the subject, they have decided

to limit the research to focus on finding existing similar studies about MSG.

CHAPTER II
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THEORETICAL FRAMEWORK

This chapter presents the relevant theories, review of related literature and related

studies that investigated the main variables, conceptual framework, hypotheses of the

study on the community and education in relation with MSG (Monosodium Glutamate) in

food preparation.

Relevant Theories

This study focused two theory and this part of the chapter contains synopsis of the

theories relevant to the present study. It serves as a guide for further understanding about

the level of awareness and ill effect of using MSG. Mechanisms and performance as

some of the known professionals in the field of health was being cited in this part of the

study.

The ERB theory (1992) study about the symptoms of MSG During the seventies

there was an uproar about MSG, with complaints that it caused all kinds of symptoms,

from headaches to nausea. During this decade, a lobby group appeared called 'The

Glutamate Association.' This organization was created to manipulate the politician's and

people's views on the safety of MSG. The membership of this association is limited to

manufacturers and food processors that make and use MSG, the opinions they present

serve only their own interests The Glutamate Association could not push off a FDA

investigation forever. Also, according to ERB theory before 1950 there were only a

handful of cases worldwide but the occurrence of autism is ballooning 500% each
 7

decade. At this rate of growth, by 2014, it is possible that one out of every five boys born

could suffer from autism.

Nurse Jon theory has two parts the title of the first theory is MSG May Contribute

to Certain Diseases and Conditions Anecdotal evidence suggests that MSG is in some

way responsible, plays a role, can potentate or may be involved in some way many of the

below diseases or conditions. This is supported in studies on mice, rats and reports of use

in dogs. The second theory is Block MSG and Treat Certain Diseases or Condition, from

the website Stroke clinical experience with excitatory amino acid antagonist drugs.

This theory served as a guide that they conducted some study that contribute the total

effect of using MSG.

Related Literature
To fully understand the function of Monosodium Glutamate to our diets and its ill

effect to our health.

According to International Food Information Council Foundation (2015) when

present in its "free" form - not bound together with other amino acids in protein -

glutamate has a flavor enhancing effect in foods. When MSG is added to foods, it

provides a flavoring function similar to the naturally occurring free glutamate. MSG

contains only one-third the amount of sodium as salt and is used to enhance the natural

flavors of meats, poultry, seafood, snacks, soups and stews. Multidimensional scaling

experiments, which are used in sensory research, indicate that MSG falls outside the

region occupied by the four classic tastes of sweet, sour, salty and bitter. This distinctive

taste is known as "umami," a word coined by the Japanese to describe the taste imparted
 8

by glutamate. Westerners often describe this flavor as savory, broth-like or meaty.

Emerging dietary research also points to MSG's potential to enhance food intake in the

elderly. Over the years, research has shown that losses in taste and smell are major

contributors to poor nutritional status in the elderly, sometimes even leading to anorexia.

Losses of taste and smell generally occur around 60 years of age and become more

pronounced in persons in their 70s.

Deterioration in the senses of both taste and smell that accompany aging often

contributes to poor nutritional status. Studies find that moderate levels of added MSG in

certain foods, such as mushroom soup and mashed potatoes, increased food intake in an

institutionalized elderly population, ensuring sufficient intake of necessary vitamins,

minerals and proteins.MSG is one of the most harmful additives on the market and is

used in frozen dinners, crackers, canned soups, processed meats, barbeque sauce, salad

dressings, and much more. Its found in your local supermarket and restaurants, in your

childs school cafeteria and, amazingly, even in baby food and infant formula. Stated by

Bollinger

According to Freeman (2006) MSG has a widespread reputation for eliciting a

variety of symptoms, ranging from headache to dry mouth to flushing. Since the first

report of the so-called Chinese restaurant syndrome 40 years ago, clinical trials have

failed to identify a consistent relationship between the consumption of MSG and the

constellation of symptoms that comprise the syndrome. Furthermore, MSG has been

described as a trigger for asthma and migraine headache exacerbations, but there are no

consistent data to support this relationship. Although there have been reports of an MSG-
 9

sensitive subset of the population, this has not been demonstrated in placebo-controlled

trials.

In 1996, a book called Excitotoxins: The Taste That Kills was published by the

neurosurgeon Dr. Russell Blaylock. In his book, he argued that nerve cells, including

those in the brain, can be destroyed by the excitatory effects of glutamate from MSG. It is

actually true that increased activity of glutamate in the brain can cause harm. It is also

true that large doses of MSG can raise blood levels of glutamate. In one study, a mega

dose of MSG increased blood levels. However, dietary glutamate should have little to no

effect on the human brain because it cannot cross the blood-brain barrier in large

amounts. Overall, there doesnt seem to be any compelling evidence that MSG acts as an

Excitotoxins when consumed in normal amounts. Some people have claimed that the

glutamate from MSG can act as an excitotoxin, leading to destruction of nerve cells.

However, there are no human studies to support this. Some People May be Sensitive to

MSG. There are some people who may experience adverse effects after consuming MSG.

Ty Bollinger stated that MSG creates a lesion in the hypothalamus that correlates

with abnormal development, including obesity, short stature and sexual reproduction

problems. MSG has also been shown to kill brain cells as well as to cause nausea,

vomiting, migraine headaches, depression, and heart problems.

Moreover, MSG is one of the worst food additives on the market and is used in

canned soups, crackers, meats, salad dressings, frozen dinners and much more. It's found

in your local supermarket and restaurants, in your child's school cafeteria and, amazingly,

even in baby food and infant formula. MSG is more than just a seasoning like salt and

pepper, it actually enhances the flavor of foods, making processed meats and frozen
 10

dinners taste fresher and smell better, salad dressings tastier, and canned foods less tinny.

While MSG's benefits to the food industry are quite clear, this food additive could be

slowly and silently doing major damage to your health. Sated by Dr. Mercola (2009).

Related Studies

According to Histological Studies of the Effects of Monosodium Glutamate on the

Ovaries of Adult Wistar Rats by Dr. Ann Med Health (2011)

Monosodium glutamate (MSG) is a commonly used food additive and there is

growing concern that this may play a critical role in the aethiopathogenesis of an

ovulatory infertility. Objectives: The effect of monosodium glutamate (MSG) used as

food additive on the ovaries of adult Wistar rat was investigated. Methods: Adult female

Wistar rats (n=24) weighing between 182 to 186grams were randomly assigned into three

groups A, B and C of (n=8) in each group. The treatment groups (A and B) were given

0.04mg/kg body weight and 0.08mg/kg of monosodium glutamate thoroughly mixed with

the grower's marsh, respectively on a daily basis. The control group (C); received equal

amount of feeds (Growers' mash) without monosodium glutamate added for fourteen

days. The grower's mash was obtained from Edo Feeds and Flour Mill Ltd, Ewu, Edo

State and the rats were given water liberally. The rats were sacrificed on day fifteen of the

experiment. The ovaries were carefully dissected out and quickly fixed in 10% formal

saline for routine histological procedures. Results: The histological findings in the treated

groups showed evidence of cellular hypertrophy, degenerative and atrophic changes with

more severe changes in the group that received 0.08mg/kg of MSG. Conclusion: These

findings indicate that MSG may have some deleterious effects on the oocytes of the
 11

ovaries of adult Wistar rats at higher doses and by extension may contribute to the causes

of female infertility. It is recommended that further studies aimed at corroborating these

findings be carried out. Keywords: Monosodium glutamate; histological effect; oocytes;

female infertility; vacuolations; ovaries: Wistar rats

In newborn mice subcutaneous injections of monosodium glutamate induced

acute neuronal necrosis in several regions of developing brain including the

hypothalamus. As adults, treated animals showed stunted skeletal development, marked

obesity, and female sterility. Pathological changes were also found in several organs

associated with endocrine function. Studies of food consumption failed to demonstrate

hyperphagia to explain the obesity. It is postulated that the adults syndrome represents a

multifaceted neuroendocrine disturbance arising from the disruption of developing neural

centers concerned in the mediation of endocrine function.

Subcutaneous administration of monosodium glutamate (MSG) to normal adult

male mice for 6 days at dose levels of 4 and 8 mg/g body weight caused a significant

increase in erythrocyte glucose content accompanied by increased lipid peroxidation. The

levels of total glutathione and protein-bound glutathione were significantly increased in

the erythrocytes, whereas non-protein glutathione was significantly decreased. The

administration of 4 and 8 mg/g body weight of MSG significantly increased the activities

of glutathione reductase (GR), glutathione-S-transferase (GST) and glutathione

peroxidase (GPX). It was observed that MSG, above 4 mg/g body weight, produced

oxidative stress which was counteracted by the body by maintaining the level of

glutathione, which was done by increasing the activity of its metabolizing enzymes.
 12

According to International J Med (2009) Monosodium glutamate (MSG), a

common flavor enhancer in various canned food and stereotypically associated with food

in chinese restaurants, has been claimed and tested to have side effects including

headache and dizziness. However, the mechanism behind MSG- induced headache was

not clear. Using dissociated mouse neuronal culture and cell injury essay, we determined

whether incubation of neurons with clinically relevant concentrations of MSG induces

cell swelling or death, any measure can be taken to prevent or reduce MSG effects. We

demonstrate that (1) Treatment with MSG induces a dose- dependent swelling and death

of mature neuron (12-14days in culture) with little effect on young immature neurons (<1

week in culture). The threshold concentration of MSG for neural injury is 3 ums; (2)

MSG only injuries neurons with little effects on glial cell; (3) boiling MGS does not

affect its toxicity but the addition of vitamin C provides significant protection against

MSG toxicity; (4) Pretreatment of neurons with a low dose of MSG reduces subsequent

injury by a large dose of MSG. together, our studies suggest that the side effect of MSG

may be mediated, at least in part, by its toxic effect on brain neurons. Pre exposure to

low doses of MSG or the use of vitamin C may prevent or reduces the side effect of

MSG.

As stated by Prof. Josefa Eusebio a nutritionist-dietician the sodium content of

MSG is believed to be a cause of hypertension. However, the fact is: MSG has 30 percent

lower sodium than that of table salt or NaCl. The sodium content of MSG is only 12

percent, compared to 40 percent in NaCl. Generally, people on low-sodium diet cannot

enjoy the taste of food. Without significantly increasing sodium intake level, only a small

amount of MSG is needed to produce the same flavor-enhancing effect as higher amounts
 13

of salt. Studies on the elderly and among malnourished children with poor appetites

reported increase in food intakes with the addition of MSG to improve the flavor of food,

thus promoting better health and nutrition.

The researcher truly understood that Monosodium Glutamate has bad effect to us,

based on the related study mention above.

Conceptual Framework
The study is anchored on the level of awareness of the respondents to the adverse

ill-effect of Monosodium Glutamate based on the studies done in other countries and in

the chosen area of the researchers.

.
Food Awareness of the
Preparation of the 100 respondents Consumption respondents on the
usage of the appropriate
amount of pure
monosodium glutamate.

Fig. 1 Conceptual Framework

In the food preparation of the randomly selected 100 respondents of Purok- 3

Paltao Pulilan, Bulacan, they based their usage of pure monosodium glutamate on the

suggested amount indicated by the manufacturer. Usually the eight-gram pack of pure

monosodium glutamate is good for less than one kilo of meat. On the other hand, the

consumption of the pure monosodium glutamate is based on how many dishes each

respondent will prepare or cook for that specific day. Some of the respondents cook two

to three dishes a day. The awareness of the respondents on the appropriate usage of pure
 14

monosodium glutamate is based only on the suggestion of the manufacturer which is

indicated in their packaging.

Hypothesis

Monosodium Glutamate (MSG) used in the preparation and food enhancement

triggers different kinds of illnesses such as asthma, diabetes, obesity and heart failure.

Too much MSG produces an unpleasant flavor. Anything we use in excess can be

unpleasant or even life-threatening.

Definition of Variables
For purposes of clarification, important terms used in the study are hereby

defined:

Anecdotal. Refers to base on or consisting of reports or observations of usually

unscientific observers.

Antagonist. This refers to one that contends with or opposes another.

Commercial. This related to or used in the buying and selling of goods and

services.

Consumer. Refers to a person who buys goods and services. One that utilizes

economic goods.

Diet. Refers to food and drink regularly provided or consumed. The kind and

amount of food prescribed for a person for a special reason.

 15

Dosage. This refers to amount of a medicine, drug or vitamins that should be

taken at one time or regularly during a period of time: the addition of an ingredients the

application of an agent a measured dose.

Excitatory. It refers to exhibiting, resulting from, related to, or producing

excitement or excitation.

Excitotoxins. Refers to a class of chemicals (usually amino acids) that

overstimulate neuron receptors.

Food Additive. It refers to a substance added to food to enhance its flavor or

appearance or to preserve it. They are either natural ingredients or synthetic chemicals

that are used in processed food and drinks.

Health. Refers to condition of being well or free from disease: the condition or

state of something.

Homeostatic System. It refers to a tendency of a system, especially the

physiological system of higher animals, to maintain internal stability, owing to the

coordinated response of its parts to any situation or stimulus that would tend to disturb its

normal condition or function.

Hypothalamus. This refers to a region of the forebrain below the thalamus that

coordinates both the autonomic nervous system and the activity of the pituitary,

controlling body temperature, thirst, hunger, and other homeostatic systems, and involved

in sleep and emotional activity.

 16

Implication. This refers to possible future effect or result. Something that is

suggested without being said directly: something that is implied.

Manufacturer. This refers to a company that makes a product: one that

manufactures; especially: an employer of workers in manufacturing.

MSG (Monosodium Glutamate). This refers to one of the worst food additives on

the market and is used in canned soups, crackers, meats, salad dressings, frozen dinners

and much more.

Potentate. Refers to one who wields great power or sway

Usage. This refers to amount of something that is used. A uniform certain

reasonable lawful practice existing in a particular locality or occupation and binding

persons entering into transactions chiefly on the basis of presumed familiarity.

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CHAPTER III

METHODS OF RESEARCH

This chapter present the methods and techniques of the study, the population and

sample, the research instrument, the data gathering procedure and the data processing and

statistical treatment.

Methods and Techniques of the Study

This study utilized the descriptive method of research to appraise the relationship

between the independent variables the used of MSG in Food Preparation as moderating

variable also and profile variables such as: age, sex/gender, and occupation, and length of

using MSG, and to the dependent variable the resident in Purok-3 Paltao Pulilan Bulacan.

Survey form of study specifically community survey was employed with the main

concern of hypothesis formulation, testing and analysis of the relationship between

independent variables and the dependent variable. To be able to gather necessary data,

structured interview and questionnaires were used in this study. This intend to ensure that

the same general areas of information are collected from each interviewee. This kind of

research involves the gathering of facts to answer questions with regards to the use of
 18

MSG (Monosodium Glutamate). Closed, fixed response interview where all interviews

are asked the same questions and asked to choose answers from among the same sets of

questions. The objective of this study is to explore the knowledge, attitude, and

experience, toward the use of food additives particularly within the jurisdiction of Purok-

3 Paltao, Pulilan Bulacan.

Population and Sample

The subject of this study was the resident of Purok-3 Paltao Pulilan Bulacan. The

attitude and practice in the use of Monosodium Glutamate (MSG) 100 respondents

randomly selected and were investigated. It is composed of 76 females and 24 males,

ages 16-70 years old. Most of them lived in the rural area and are stay at home moms or

housewifes. Other respondents are businessman and women and factory workers. We

chose our participants based on the distance of their location, age, availability and

occupation.

Research Instruments
Questionnaire Guide- A questionnaire guide (see Appendix F) was designed by

the researchers to provide and gathered information from the respondents of purok 3

Paltao Pulilan Bulacan. It is composed of ten (10) questions that were answered by

checking their respective answer to the questions.

Interview Guide- An interview guide was prepared in simple English and also

interpreted in Filipino language for better understanding of the respondents. The

interview guide provides guidance about what to do or say next after your interviewee
 19

has answer the last question. The respondent espoused theories differ from their theories

in-used.

Data Gathering Procedure

In Gathering the necessary data needed in the study the research has undergone

the following procedure:

Phase 1

Letter to the Barangay Captain of Paltao Pulilan Bulacan (see Appendix A) asking

permission and requesting to conduct our study in Purok 3 Paltao Pulilan Bulacan. The

purpose of this study was to gathered information and awareness of the selected

respondent about the use of MSG.

Phase 2

Interviews with the respondent done house to house basis and with the

permission, responses to their interview were noted.

Data Processing and Statistical Treatment

The data gathered were tallied, tabulated and treated statistically. Analysis and

interpretation of data were done through the interviews and questionnaires conducted

among the five phases of Purok 3 Paltao Pulilan Bulacan:

Phase 1 20 respondents answered the questionnaires that were being distributed

and the answers were tabulated

 20

Phase 2- 20 respondents were also chosen to answered the questionnaires and

interviews

Phase 3- 15 respondents undergone the interview and 15 respondents answered

the questionnaires

Phase 4- 15 respondents also answered the questions given in the questionnaires.

Phase 5- 15 respondents answered the questions during the interview.

The main source of data in this study was the questionnaire and interview on the

assessment of usage of food additives specifically monosodium glutamate in Pulileos

diet and its health implication. The respondent was asked to answer the interview

questionnaire honestly and their response was tabulated and collected and ready for

analysis.

The study focuses on the extent of knowledge of the respondents in Purok 3

Paltao, Pulilan Bulacan regarding the use of Monosodium Glutamate. The reason of this

is MSG is very common to use because makes the food taste much better and it is very

affordable, hence it becomes part of every meal. Also in our culture the cooking practices

by an older member of the family being handed down thus, the younger cook follows it.

Information regarding the harmful effects of MSG on our health is commonly unknown

among the respondents. They are not aware that MSG is slowly endangering their body.
 21

CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the analysis and interpretations of the data gathered

regarding the level of awareness of the resident in Purok 3 Paltao, Pulilan Bulacan

regarding the use of MSG (Monosodium Glutamate). All the information collected from

the respondent of Purok 3 Paltao Bulacan have been tabulated and analyzed to have a

comprehensive presentation and interpretation of the data gathered. Data are organized in

tabular form and some pie chart to show its significance. The data are categorized

following the sequence of the questions raised in chapter 1.

First part presents the profile of the respondents in terms of age, sex/gender,

length of using MSG, and occupation. The second part consists of the safe level in the

amount of MSG used in food preparation of the respondents. The third part in how the

consumer does informed in using MSG in their daily cooking. The fourth part presents

the level of awareness of the respondent in Purok 3 regarding Monosodium Glutamate

(MSG).
 22

Profile Variables

It consists of one (1) table and pie charts that presents the profile variables of 100

respondents randomly selected in Purok 3 Paltao Pulilan Bulacan. Table 1 shows the

profile variables with Age groups, Gender, Length of using MSG and Occupation with

the corresponding frequencies and percentages.

Table 1
Frequency and Percentage Distribution of the Profile of Respondents

Respondents Profile Frequency Percentage

Age (years)
16-30 28 28
31-40 40 40
41-50 14 14
51-70 18 18
Total 100 100
Sex/Gender
Male 24 24
Female 76 76
Total 100 100
Length of using MSG
(years)
10-20 20 20
21-30 30 30
30-40 up 50 50
Total 100 100
Occupation
Housewife 45 45
Businessman 25 25
Factory workers 30 30

Total 100 100

 23

Frequency and percentage was used to determine the profile of the respondent in

terms of age, sex in using MSG, and occupation. This study focus 100 respondents

randomly selected from Purok-3 Paltao Pulilan Bulacan.

Age: The majority of the age of the respondents ranges from 31-40 years old

having (40%) followed by the age of 16-30 years old (28%) and followed by the age of

51-70 years old (18%) and last followed by the age of 41-50 years old (14%). It showed

that the respondents are in their peak of their middle age where they are enough to choose

the things they need in their cooking preparation.

Sex was included in the study to find out who are most usual in preparing their

food at home. There are only 24 male respondents (24%) because the majority of the

selected respondent in Purok 3 Paltao Pulilan Bulacan are female consisting of (76%). It

merely showed that females are more attracted to cooking and preparing foods to their

family than male. It is because male respondents are at work during the interview process

and also women are at home to prepared food for their families.

It was also found out during the interview and they questionnaire that are being

asked and answered they respondent of Purok -3 Paltao Pulilan Bulacan are giving us

information which help us to continue and work hard in this study.

 24

Respondents

24% Female
Male

76%

Figure 2.
Profile According to Sex/Gender

Length of using Monosodium Glutamate: The totality of the length of using of

respondent range from 30-40 years (50%). All of the respondents were using MSG a long

time without knowing the harmful effect to their health. Occupation: The majority of the

respondent were housewife (45%) followed by factory worker (30%) and last followed

by businessman (25%). This showed that most of the respondent are housewife who

prepared foods with the used of MSG in their daily cooking so many obligations

including the responsibility to their own families and to the responsibility in their cooking

that may affect their health in a long process.

The Safe Level in the amount of MSG

It consists of pie charts that presents the safe level amount of Monosodium

Glutamate with corresponding amount per grams.

 25

258grams
grams
50 g
rams (3.00
(5.00 srp)
srp)
(10.00 srp)

Figure 3.

Packaging of MSG that available in market today

The researchers show the pie charts with corresponding grams of MSG that are

available in the market today. The pure Monosodium glutamate the suggested level is 1

teaspoon or 5 grams in every half kilo of any kind of meat you wish to cook. And another

brand what the call All-In-One Seasoning Granules suggested 1tablespoon or 15 grams in

every half kilo of meat. This information was found in the packaging of the most favorite

brand that are now available in market today they said it is the way to used it in order to

attain the quality taste that the wanted.

According to Joe Leech, Dietitian the average daily intake is around 0.55-0.58

grams in the US and UK, and 1.2-1.7 grams in Japan and Korea.

According to Prof. Josefa Eusebio, PhD, nutritionist-dietitian, former dean of the

College of Human Ecology, University of the Philippines Los Baos, the average daily

MSG intake in Filipinos, is only 0.8 gm /day.

How the consumer does inform in using MSG

 26

Its consist of tables that present the information in how the respondent being

informed of using MSG (monosodium glutamate)

Table 2.

Ranking of the respondent in how they are informed to used MSG

Respondent Rank
Family 60 1
Commercial 30 2
Friends 10 3
Total 100

The result of the respondents showed that the family is rank 1 and has a big

influence why they used to know on how MSG can be enhanced the flavor of their food

they prepared. During the interview the respondents told us that their grandparent

introduced MSG in food preparation it is because it makes their food more delicious. The

respondents are also give much attention in commercial that is why they try the new

product like MSG to enhanced the flavor of their food, the commercial give them an idea

in how this product could give their food preparation become more exciting and more

delicious. Lastly their friends which give information of different kinds of product that

can enhanced their usual meals.

The level of awareness of the respondent in Purok 3 regarding Monosodium

Glutamate (MSG).

Its consists of tables that shows the level of awareness of the respondent in Purok

3 Paltao Pulilan Bulacan.

 27

The usage of Monosodium Glutamate is commonly observed and visible to the

middle and low level of families based on our study. It is the easily available and

affordable that almost everyone is attracted to use.

Table 3.

Awareness of the respondent about MSG

Guide 1. 2. 3
Questions Alwa Sometim Never
ys es
A. Do you buy
cooked food
or do you
cook your
food every
meal?
B. Do you use
MSG?

C. Do you use
MSG as
substitute for
meat and
fish?
D. Do you use
MSG every
time you
cook?
 28

E. Do you use
MSG as food
enhancer?

Most of the respondents do not know what is MSG, it is locally known as

Vetsin out of 100 respondents, almost 95 uses MSG every day in food preparation. The

reason of this is MSG makes the food taste much better and it is very affordable and

readily available in any sari-sari store anywhere. The respondent of Purok-3 Paltao

Pulilan Bulacan used MSG because it adds different flavor to their food without knowing

the harmful effect to their health in the future but they said that they used MSG just to

satisfy their taste in the food they prepared, were they enjoy eating the food with their

loved ones.

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATIONS

This chapter presents the summary of the findings, conclusion drawn from the

summary of findings and recommendations for the study of the level of awareness of the

resident in Purok-3 Paltao Pulilan Bulacan regarding the use of MSG (Monosodium

Glutamate) in food preparation.

Summary
 29

The general problem of the study: the awareness on the use of Monosodium

Glutamate (MSG) in food preparation.

Specifically, it sought answers to the following question:

1. Profile of the participants who are always using MSG in their everyday cooking?
2. How often are they using MSG?
3. Is there a safe level in the amount of MSG used in food preparation?
4. How the consumer does inform the use of MSG?

In line with these specific problems, the following research hypotheses were

tested.

Age: The majority of the age of the respondents ranges from 31-40 years old

having (40%) followed by the age of 16-30 years old (28%) and followed by the age of

51-70 years old (18%) and last followed by the age of 41-50 years old (14%).

Length of using Monosodium Glutamate: The totality of the length of using of

respondent range from 30-40 years (50%). All of the respondents were using MSG for a

long time already without knowing the harmful effect to their health.

For pure Monosodium Glutamate, the suggested level is one (1) teaspoon in every

half kilo of any kind of meat you wish to cook. And another brand what the call All-In-

One seasoning granules suggested one (1) tablespoon in every half kilo of meat.

The result of the respondents showed that the family is rank one(1) and has a big

influence why they used to know on how MSG can be enhanced the flavor of their food

they prepared. The respondents are also give much attention in commercial that why the

try the new product like MSG to enhanced the flavor of their food and last the friends

which give information of different kinds of product which include the MSG.
 30

Out of 100 selected respondents, almost 95 uses MSG every day in food

preparation. The reason of this is MSG makes the food taste much better and it is very

affordable and readily available in any sari-sari store anywhere.

For the point of the study, the researchers include the respondents from Purok 3

Paltao Pulilan Bulacan consisted of 100 randomly selected total population. The data

were collected from the whole population respondents that provide meaningful

information for the study. Descriptive questionnaire was utilized to determine the level of

awareness of Purok 3 Paltao Pulilan Bulacan regarding the use of MSG (monosodium

glutamate).

The data were gathered, summarize in tabular form and analyze statistically with

the use of frequency distributed.

The following are the major findings of the study

Among the respondents in this study they heard that there is a bad effect of MSG.

And some of the respondents answered honestly that they are only 30 percent of them

who experiences illness like diabetes, high blood, overweight, and headache. They still

continue using MSG even if they are aware of the news about the bad implications of this

kind food additives.

Conclusion

Based on the findings of the study, the following conclusions were drawn.
 31

The age of the respondents who commonly uses Monosodium Glutamate ranges

from 31-40 years old. It showed that the respondents are in their peak of their middle age

where they are enough to choose the things they need in their cooking preparation. In this

range of age also people are very fond of creating new dishes and eating different kinds

of food that will satisfy their cravings.

The respondents use monosodium glutamate for a very long period of time, it

ranges from 30 to 40 years and up. They are using monosodium glutamate because it

became part of their family cooking tradition and they feel that their food taste better and

delicious with monosodium glutamate as the food enhancer.

Some of the respondents of Purok 3 Paltao Pulilan Bulacan followed what the

manufacturer suggested amount of using MSG because they believe that it is the safe

level. And there are few of them who used MSG according to their choice of taste, and

rarely some of them do not used MSG because they believe that it can cause different

kinds of illnesses and can trigger diseases thats already occurring within the respondents

or their family members.

It was shown that the family has a big influence in using MSG in enhancing the

flavor of the food they prepared. MSG became part of every Filipino household in terms

of their cooking and food preparation.

Therefore, in consideration of the above findings, level of awareness of Purok 3

Paltao Pulilan Bulacan regarding the use of MSG is low level of knowledge. This can be

harmful for their health if they use MSG more than the safe level suggested. And we all

know that too much can be harmful.

 32

Recommendations
Based on the findings and conclusions derived from the study, the following are

offered for consideration.

1. The age 31-40 years old should be given proper information regarding the use of

monosodium glutamate and other food flavor enhancing products. They must

choose organic or natural food flavorings or food enhancers as substitute for the

synthetic one.
2. For the respondents who use MSG for a long period of time they must be

introduced to a new natural and organic substitute food enhancer or flavoring.

3. The respondents must learn to follow the manufacturers suggested amount of

usage of MSG and should avoid guessing the amount to be used. If possible they

can eliminate it in their diet or cooking preparation and substitute it with fresh

ingredients and spices, such salt and pepper.

4. For the respondents who were introduced by the family members to the use of

MSG, they must try to adapt what is good for their health and well-being. Fresh

herbs and spices can be a good substitute for synthetic food flavorings.
Since MSG is present in the food that we eat every day, whether it is in the

carinderias or fancy restaurant we must have a strong immune system, drink plenty of

water and take Vitamin C to prevent or reduce the side effect of MSG in our body.

Above recommendation stated were analyzed and we the researcher would like to

inform our respondents about this study was made for them and to all of us.
 33

REFERENCES

Annals of Medical and Health Sciences Research

(2011)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3507099/

Dr. Baylock Russell

http://www.haciendapublishing.com/medicalsentinel/excitotoxins-taste-kills-russell-l-
blaylock-md

Bollinger Ty (1996) https://www.ihealthtube.com/contributor/ty-bollinger

ERB Theory (1992)

http://www.autismangelspurse.com/Monosodium_Glutamate_and_Autism_The_Erb_The
ory.html

Freeman Matthew CNP, MPH http://onlinelibrary.wiley.com/doi/10.1111/j.1745-

7599.2006.00160.x/full

International Food Information Council Foundation (2015)

http://www.foodinsight.org/2015-food-health-survey-consumer-research
 34

International J Med (2009)

https://www.ncbi.nlm.nih.gov/pmc/journals/257/

Dr. Mercola (2009) http://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-

this-silent-killer-lurking-in-your-kitchen-cabinets.aspx

http://www.foodmatters.com/article/the-dangers-of-msg

Prof. Josefa Eusebio, PhD (2005), nutritionist-dietitian, former dean of the College of
Human Ecology, University of the Philippines Los Baos.
https://www.philstar.com:8080/health-and-family/277004/more-sprinkling-info-msg

APPENDIX A
LETTER OF REQUEST
BULACAN STATE UNIVERSITY
College of Education
Pulilan Extension
March 6, 2017
BRGY.CAPT. EDUARDO VILLANUEVA
Brgy.Captain
Paltao Pulilan Bulacan

Dear BRGY.CAPT.VILLANUEVA:
We the undersigned are the BTTE-3B of Bulacan State University Pulilan Extension and
presently writing our research proposal entitled Level of Awareness on Use of
Monosodium Glutamate (MSG)in Food Preparation This aims to assess the extent of
usage of food additives in their health particularly in the area of Purok 3 on occurring
health conditions.
In connection, the researcher respectfully asks your good office to provide whatever
documents, materials/reports and references available regarding the food sanitation and
preparation in your barangay for the year 2015-2016 in order to complete the needed
information for our research.
 35

Thank you so much for your unselfish support and more

power.
Very truly yours,
Bonette Astrid C. Angeles Rhalph C. De Guzman
Grace S. Melleza Sarah C. Moya
Joan Valenzuela
Researchers
Noted:
JOSEPHUS P. RAOPA
Adviser
Approved:
Erwin L. Capardo LPT MA.Ed
Head, Bulacan State University-Pulilan Extension

APPENDIX B
LETTER OF PERMIT
BULACAN STATE UNIVERSITY
College of Education
Pulilan Extension

MARCH 06, 2017

Erwin L. Capardo, LPT-MAED

Head, BSU Pulilan College of Education

Sir!
Greetings!

We are the BTTE 3 B from the College of Education taking Bachelor of Technical
Teacher Education. At present, we are conducting a research entitled Level of
Awareness on the Use of Monosodium Glutamate (MSG) in Food Preparation as a
course requirement in Food Service Management Special Research Project. In connection
 36

with this, we would like to request from your good office

to allow us to implement our study and to distribute our
questionnaire to our respondents. Best assured that the
data gathered will be strictly for research purposes only
and will be kept with outmost confidentiality.
We are looking forward that our request shall merit positive response. Thank you!

Yours truly,
Bonette Astrid C. Angeles Rhalph C. De Guzman
Grace S. Melleza Sarah C. Moya
Joan Valenzuela
Researchers

Noted by:
Joel B. Faustino MA. Ed Josephus P. Raopa, DPA
Research Adviser Instructor, Special Research
Project

Approved:

ERWIN L. CAPARDO, LPT-MAED

Head, BSU Pulilan College of Education

APPENDIX C
VALIDATION LETTER
BULACAN STATE UNIVERSITY
College of Education
Pulilan Extension

MARCH 06, 2017

Joel B. Faustino MA. Ed

BSU Faculty

Dear Sir,

Greetings in the glory of the Lord!

 37

We would like to seek your experience by evaluating the

attached questionnaires we believed that your expertise
in the field will be crucial in the development of the
needed instrument for our paper entitled Level of Awareness on the Use of
Monosodium Glutamate ( MSG) in Food Preparation

Thank you very much and hoping for a very favorable response on this request.

Very truly yours,

Bonette Astrid C. Angeles

Rhalph C. De Guzman
Grace S. Melleza
Sarah C. Moya
Joan Valenzuela
Researchers

Noted by:

Joel B. Faustino MA. Ed

Research Adviser

APPENDIX D
LETTER OF RESPONDENTS
BULACAN STATE UNIVERSITY
College of Education
Pulilan Extension

MARCH 06, 2017

Dear respondents

Greetings!
 38

We are presently conducting a study Level of

Awareness on the Use of Monosodium Glutamate
(MSG) in Food Preparation as a requirement for the
degree of Bachelor of Technical Teacher Education
Major in Food Service Management.
In this connection, we would like to request you to be of our respondents in our
study. We hope you can help us by answering the instrument sincerely and truthfully.
Data gathering will be confidential and just only for academy purposes. We hereby
attached here our questionnaire so that you will be able to answer it the soonest possible
time.
We hope for your kind consideration, support and cooperation. Thank you!

Very truly yours!

Bonette Astrid C. Angeles Rhalph C. De Guzman
Grace S. Melleza Sarah C. Moya
Joan Valenzuela
Researchers
Noted by:
Joel B. Faustino MA.Ed
Research Adviser

APPENDIX E
LETTER OF ADVISER
Bulacan State University
College of Education
Pulilan Extension

March 6, 2017

Joel Faustino MA, Ed

Adviser
Bulacan State University
 39

Dear Sir/Maam:

Greetings!

We the undersigned student of (BTTE 3 B) at Bulacan State University are currently

conducting a research paper entitled Level of Awareness on the Use of Monosodium
Glutamate (MSG) in Food Preparation which is a partial requirement in the course
EDUC 431 (Special Research Project).

In this regard, may we request you to be our (adviser) in this study? We believe that your
expertise will be a great help in endeavor.

We hope that this request will meet your favorable consideration.

Sincerely,

Bonette Astrid C. Angeles Rhalph C. De Guzman

Grace S. Melleza Sarah C. Moya

Joan Valenzuela

Noted by:

Josephus P. Raopa, DPA Joel Faustino, MA Ed Erwin L.Capardo LPT

MA.Ed
Instructor Adviser Chairman

APPENDIX F
SAMPLE QUESTIONNAIRE
Republic of the Philippines
BULACAN STATE UNIVERSITY
College of Education
Pulilan Extension

Level of Awareness on the Use of Monosodium Glutamate (MSG) in Food

Preparation
Questions:

Items Always Never Sometime

 40

s
1.Do you use food additive, like
Vitsin or MSG?

2.Do you hear about the bad

effects of MSG or Food Additives
3.Are you aware that MSG can
cause certain diseases like high
blood, diabetes, overweight, or
cancer?
4.Have you heard some news that
MSG ca cause high blood,
diabetes, overweight. Headache
and cancer?
5.Do you use MSG for Food
flavoring and food enhancer?
6.Do you aware the safe level of
using MSG?
7.Do you use MSG regularly?
8.Does your family introduced
you to use Vitsin? Or MSG?
9.How about your family? Did
they inform you about MSG or
Vitsin?
10.Do commercial on television
encourage you to use MSG?
CURRICULUM VITAE

Name: BONETTE ASTRID C. ANGELES

Postal Address: 0562 Paltao Pulilan Bulacan

Date of Birth: October 27, 1986

Place of Birth: Oroquieta City, Misamis Occidental

Spouse: Roderick Jun F. Angeles

Children: Princess Ericka C. Angeles

 41

Educational Attainment:

Primary: Oroquieta City Central School

Poblacion, Oroquieta City

Secondary: Misamis Occidental National High School

Poblacion, Oroquieta City

College: Bachelor of Technical Teachers Education

Bulacan State University, Pulilan Extension

Paltao Pulilan Bulacan (Present)

Work Experiences:

March 2007-January 2008 Furniture Company

Mandaue, Cebu

February 2008- July 2011 Helper Company

Dubai, United Arab

Emirates
 42

CURRICULUM VITAE

Name: RHALPH C. DE GUZMAN

Postal Address: Paltao Pulilan Bulacan

Date of Birth: July 2 1996

Place of Birth: Poblacion Pulilan Bulacan

Educational Attainment:

Primary: Inaon Elementary School

 43

Inaon, Pulilan Bulacan

Secondary: Holy Angel Colleges of Pulilan Inc.

Paltao Pulilan, Bulacan

College: Bachelor of Technical Teachers Education

Bulacan State University, Pulilan Extension

Paltao Pulilan Bulacan (Present)

CURRICULUM VITAE

Name: GRACE SERATO MELLEZA

Postal Address: 01 Poblacion, Pulilan Bulacan

Date of Birth: July 21, 1997

Place of Birth: Macagpo, Cambalading, Albuera Leyte

Educational Attainment:

Primary: Cambalading Elementary School

 44

Cambalading Albuera Leyte

Secondary: Seguinon National High School

Seguinon Albuera Leyte

College: Bachelor of Technical Teachers Education

Bulacan State University, Pulilan Extension

Paltao Pulilan Bulacan (Present)

Work Experience:

October 2014- May 2015 Caregiver

CURRICULUM VITAE

Name: SARAH C. MOYA

Postal Address: Lumbac Pulilan Bulacan

Date of Birth: May 24, 1986

Place of Birth: Malolos, Bulacan

Daughter: Eliyah Abrielle Moya

Educational Attainment:
 45

Primary: Pulilan Central School

Poblacion Pulilan Bulacan

Secondary: Liceo De Pulilan

Pulilan Bulacan

College: Bachelor of Technical Teachers Education

Bulacan State University, Pulilan Extension

Paltao Pulilan Bulacan (Present)

Work Experiences:

August 2010- February 2011 Quality Control

Nestle Ice Cream Department
Tabon, Pulilan Bulacan
May 2008- October 2008 Data Encoder
Cargill Incorporated
Dampol 1st Pulilan Bulacan
 46

CURRICULUM VITAE

NAME: JOAN VALENZUELA

Postal Address: 159 MH. Delpilar St. Lumbac

Pulilan Bulacan

Date of Birth: June 12, 1997

Place of Birth: Lumbac, Pulilan, Bulacan

Educational Attainment:

Primary: Pulilan Central School

Poblacion, Pulilan Bulacan

 47

Secondary: Engr. Virgilio V. Dionisio National High School

Poblacion, Pulilan Bulacan

College: Bulacan State University Pulilan

Paltao Pulilan Bulacan (Present)

48
49
50