HEALTH HAZARDOUS CHEMICALS IN FAST FOODS, THEIR RISKS

AND STEPS TAKEN TO MINIMIZE THESE RISKS

_________________________

A Research Paper
Presented to the
Faculty of the Department of Languages and Literature
University of San Carlos
Cebu City, Philippines
_________________________

In Partial Fulfillment
of the Requirements for the Subject
English 23
College Composition and the Research Paper/ Technical Writing
_________________________
by
Members
Bote, Mae Bernadette B.
Chiu, Clariel Marss A.
Doroy, Clarince Joyce L.
Pinili, Jeanne Kamille E.

March 9, 2012(Date of OD)


TABLE OF CONTENTS
Page
Title Page------------------------------------------------------------------------------------------------ i
Table of Contents------------------------------------------------------------------------------------- ii
List of Tables--------------------------------------------------------------------------------------------- iii
List of figures--------------------------------------------------------------------------------------------- iii
CHAPTER
I. INTRODUCTION-------------------------------------------------------------------------------- 1
Rationale of the Study------------------------------------------------------------- 1
Theoretical Background---------------------------------------------------------- 2
THE PROBLEM---------------------------------------------------------------------------------- 7
Statement of the Problem------------------------------------------------------- 7
Significance of the Study--------------------------------------------------------- 8
RESEARCH METHODOLOGY--------------------------------------------------------------- 9
Research Environment------------------------------------------------------------- 10
Research Participants-------------------------------------------------------------- 10
Research Instruments--------------------------------------------------------------- 10
Research Procedures--------------------------------------------------------------- 11
DEFINITION OF TERMS------------------------------------------------------------------------- 12
II. PRESENTATION, INTERPRETATION AND ANALYSIS OF DATA---------------------- 16

III. SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS---- 21
Summary of Findings---------------------------------------------------------------- 21
Conclusions---------------------------------------------------------------------------- 22


Recommendations----------------------------------------------------------------- 23
BIBLIOGRAPHY/ References/ Works Cited---------------------------------------------------- 24
APPENDICES
A. Transmittal Letter------------------------------------------------------------------------- 26
B. Questionnaire----------------------------------------------------------------------------- 26
C. List of Respondents----------------------------------------------------------------------
CURRICULUM VITAE-----------------------------------------------------------------------------------

LIST OF TABLES
Table Page
1 Awareness on the Chemicals found on Fast Foods------------------------------- 17
2 Awareness on the Health Problems caused by Fast Foods--------------------- 18
3 Protective Health Steps---------------------------------------------------------------------- 19


LIST OF FIGURES
Figure Page
1 Most Frequently Visited Fast Food Chains---------------------------------------------- 13
2 Most Frequently Ordered Foods-------------------------------------------------------------- 14
3 How frequent students visit fast food chains------------------------------------------- 16





Chapter 1
INTRODUCTION
Rationale of the Study
Today, fast food has become very popular because of its convenience
and affordability. It has been a part of the busy lifestyles of this generation (Tell
Me When?, 2002). But as fast food industry continues to expand, more and more
increasing health problems are being associated with it. In fact, according to
the World Health Organization, obesity now affects more than 300 million adults
and most of whom live in the developed world where there is mass preparation
of food and an increase in the availability of fast food and calorie-dense foods
(Why is the Developed World Obese? As cited in Bleich, Cutler, Murray & Adams,
2007).
Moreover, fast food is not only loaded with excessive fats and calories but
it is also packed with additives that may potentially harm us. The question is, are
we aware of the damage and perils that can be brought to us by simple fast
food meals? In a typical fast food industry, a small serving of French fries may
look harmless but it actually contains a cancer-causing chemical. A simple
cheese burger may look like an ordinary snack but it actually contributes to
about three fourths of ones recommended daily calorie intake (Williams, 2011).
It may look like a mere chicken but actually it is added with a long list of


ingredients comprised mostly of chemicals which when taken in excess causes
diseases like cancer, cardiovascular complications, liver problems, and other
fatal illnesses (Andrews, 2007).
Through the years, a number of studies have confirmed the presence of
hazardous chemicals on fast food. From the 1950s to the 1970s, after fast food
was introduced, the average American ate three to four pounds of food
additives and chemicals per year (Davis & Lewis, nd). Additives are substances
added to foods to lengthen storage time, change taste in a way the
manufacturer thinks is better, alter color, or otherwise modify them to make
them more appealing (Hales & Lauzon, 2010). Furthermore, researches
conducted internationally and by Health Canada have shown that French fries
and potato chips contain the highest levels of acrylamide (What Can You Do To
Minimize Exposure?, 2009) which is a known cancer-causing chemical (Cancer
Caused by Fast Food Chemicals, Wanchai, nd).
The lack of attention of todays young generation on the chemicals of
fast food has urged the researchers to investigate if they really are aware of the
hazards that come with it. This study is also conducted to provide people with a
better knowledge of the risks that fast foods bring. Occasional fast food intake
cant hurt you but an excess of it causes serious problems (Time for Kids
Almanac 2009, 2008).


The study focuses on quantifying the level of awareness of first year BS ChE
students of the University of San Carlos Technological Center on the hazards of
excessive fast food intake. Through this study, the researchers aim to bring about
mindfulness to the students. This study will also benefit their relatives and friends
by sharing the information and awareness that they will acquire and therefore
benefits the society as a whole.
Theoretical Background
In a fast paced world like ours today, we might say that fast food is
almost indispensable. Upon entering fast food restaurants, one can see various
kinds of people be it a student, a professional worker or just an ordinary citizen.
By the word itself, it is fast and fit for todays busy lifestyle. Even with the
awareness of some of its detrimental effects on our health, most people have
still chosen to stick to it. In fact, fast food is very popular. However, as time
passes by more and more evidence of its harmfulness are being discovered.
One of which is the negative health effects. In an article by Drane Martindale,
she stated that scientists believe that excessive eating of foods high in fat and
sugar causes changes to your brain and body and causes addiction. A fast
food meal gives you almost your entire recommended daily calorie intake at
once. It contains triglycerides which promote overeating. Fast food, sweets and
snacks with major contents of simple sugars set an instant satiation followed by a


blood sugar plunge that leads the body to desire for another snack (Martindale,
2003).


One of the reasons why eating fast food meals can be harmful is because
of the ingredients used in making them. According to John London, there are
certain ingredients in fast foods that are very bad for our health. Trans fats, for
example, post a greater risk than saturated fats and has caused up to 100, 000
premature deaths each year from heart disease. Another is High Fructose Corn
Syrup which causes potential upset of our metabolism, increases risk of heart
disease and diabetes and increases likelihood to overeat. Monosodium
Glutamate, yet another common ingredient in fast foods, has been found to
contribute to obesity, diabetes, high blood pressure, and can even exacerbate
conditions such as autism. Casein used in milkshakes, yogurts, French fries and
burger buns was found to have similar addictive effects as morphine (London,
2011). Nitrite salts are used as a food additive in cured meats such as bacon, hot
dogs, and ham. HNO2, which is formed when NO2
-
reacts with stomach acid,
can react with amino acids to form nitrosamines. These nitrosamine compounds
have been shown to produce cancer in laboratory animals as cited in (Brown,
2004). Foods undergo a great deal of processing causing the nutrients to be


destroyed and so manufacturers add artificial flavorings and colorings because
they are cheaper (Hodge, 2002).
In an article by Andrews (2007), he stated that as typical with a fast food
industry, it may look like a mere thing like chicken but added with a long list of
ingredients. This long list of ingredients comprised mostly of chemicals.
The researchers have looked up on the bad effects of fast food and
found some appalling information. Some risks of fast food are cancer, birth
defects, immune system breakdown, neurological damage and can interfere
with normal childhood development (Gorelick, 2002).
According to Jose Levia (2011), many fast food ingredients have high
levels of saturated fat, sodium and calories which increase the possibility of
obesity. Eating fast foods that have high sodium content increases the risk of
heart disease and hardening of the artery. Obesity causes many diseases like
diabetes, heart-disease, sleep apnea, arthritis and respiratory issues. Massive fast
food intake makes the liver work harder and causes fat to build up around it
leading to permanent liver damage.
As somewhat similar information from an article by Amanda Williams
(2011) stated that fast food contains a lot of calories because it is basically
deeply fried. Fast food meals contain more than 1000 calories that is about half
of the daily calorie intake needed by adults. The oil used in cooking fast food is
high in trans fat and saturated fat which causes heart disease and high


cholesterol. Fast food contains extra salt used to preserve it. Too much salt can
also cause high blood pressure and heart disease. Fast food also contains
flavorings, sweeteners and colorants that are extremely harmful to our health.
As stated in the article of John Andrews (2007), some ingredients that
health conscious consumers consider unacceptable are MSG (or free
glutamate, or free glutamic acid, including hydrolyzed or autolyzed), trans fats
(hydrogenated or partially hydrogenated oils), artificial colors, artificial flavors,
and most preservatives.
It doesnt end there. Obesity is one of the most common bad effects of
fast food. According to the World Health Organization, obesity now affects
more than 300 million adults; the majority of whom lived in the developed world.
Many believed that this over consumption of food is caused by decreases in
food prices, increases in the mass preparation of food, increases in the
efficiency of food production and increases in the availability of fast food and
calorie-dense food. Fast foods are not only inexpensive but they also have high
caloric density to increase palatability which has been shown to increase
weight gain (Bleich, 2007).
Unfortunately what most people are aware of are but a few of these risks.
Saturated fat that is present in hamburgers, cheese, creamy salad dressings,
and milkshakes increases the levels of brain proteins related to Alzheimers up to
eight times more that other diets containing good fats. Sweet drinks increased


the number of amyloid plaque deposits which is a major indicator of Alzheimers
disease (How Fast Food Can Give You Dementia, 2011).
Fortunately, despite all these dangers, there are still ways we can enjoy
fast food and take care of our health at the same time.
When eating fast food, we should go for the salad, skip the cheese, ask for
extra onions, lettuce and tomato, order unsweetened ice tea or bottled water,
choose 1% or skim milk as our drink, always say no to the special sauce, use hot
sauce, not ketchup on the French fries, must not supersize in fact we might as
well order a kids meal or get a sub sandwich (23 Ways to Keep Fast Food in
Your Diet, 2011).
There are also ways we can prevent the intake of carcinogens in fast
food. In an article by Thomas Watson, he stated that eating green, yellow and
orange vegetables can fight against cancer because of the presence of
phytochemicals, a natural occurring substance. And we should avoid foods that
contain a high portion of fat such as fatty meats and non-dairy creamers.
On the other hand, there are types of fast food which we should really just
avoid such as French fries, chicken nuggets, fried fish/chicken sandwiches,
onion rings, special sauce, bacon, double burgers, cheese burgers (Decoding
the Fast Food Menu, 2011).




Statement of the Problem
The purpose of this study is to assess the level of awareness of the first year
BS-ChE students in USC-TC on the hazardous chemicals present in fast food.
Specifically, this study aims to answer the following questions:
1. What are the harmful chemicals present in fast food that students know?
1.1 carcinogens
1.2 additives
1.3 harmful preservatives
1.4 unhealthy fats and oils
1.5 food colorings
2. What are the possible health risks that can be brought about by these
chemicals that students know of?
2.1 obesity
2.2 heart diseases
2.3 cancer
2.4 body organ complications
2.5 other illnesses (ex. Alzheimers disease)
3. What steps have they taken to decrease these risks?
3.1 eating fast food less often


3.2 asking for healthier food on the menu (ex. Vegetables and salads)
Significance of the Study
This study would be beneficial to the following:
To the students who are in their first year Chemical engineering that they
may acquire information on the harmful chemicals that are present in fast food
and may control their intake of fast food.
To the faculty and personnel of University of San Carlos that they may
know the possible health risks that fast food causes and help them in one way or
another to live a healthier life avoiding too much fast food.
To the frequent fast food customers that they may become aware of the
effects of taking too much fast food on their health and how it can affect their
daily lives.
RESEARCH METHODOLOGY
This study used a quantitative type of research. The researchers used the
descriptive survey method which makes use of questionnaires as a tool for
gathering of data. The analyses focused on the level of awareness of the
sample population on the dangers of too much fast food, with conclusions
which were arrived at from the data gathered. For quantification, a survey was
conducted.



Research Environment
The University of San Carlos-Technological Center was the locale of the
study.
This is the Talamban Campus for tertiary students located in Nasipit,
Talamban. This campus has different colleges of the university particularly the
College of Engineering. There are a good number of fast food restaurants in the
vicinity of the campus mentioned. Since students in the university want
everything done for them fast and quick, these fast food restaurants are
frequented by students for their breakfast, lunch, snacks and even their supper.
Research Participants
The respondents of this study were taken from the first year BS ChE
students of the University of San Carlos Technological Center enrolled during
the second semester of the Academic Year 2011 2012. A total of forty (40)
participants were randomly selected from the two first year blocks. The study
made use of non-probability convenience sampling to ensure the availability of
the respondents at the time the survey was conducted.
Research Instrument
The researchers made use of questionnaires which asked certain
questions like which fast food chains the participants went to most often, what


types of fast food they ordered most often and also questions assessing how
aware they were of the hazardous chemicals present in fast foods, of the various
health risks of these and what steps they have taken to diminish if not get rid of
such risks.
Other than these, the only other important instrument that was used was
the checklist of the students who participated in the study.
Research Procedure
Gathering of Data. The study utilized the non-probability convenience
sampling procedure. Each of the selected 40 students will be asked to fill out a
questionnaire which will give the researchers an idea about the respondents
level of awareness on the hazardous chemicals present in fast food.
The researchers were divided into two groups where one pair was
assigned facilitated the distribution and collection of questionnaires and the
other pair was assigned to clarify instructions, guide the students and answer
questions if any were raised.
Treatment of Data. The data that was retrieved from the answers of the
participants in the questionnaires were compiled. The answers were then
counted, tallied, and analyzed. The results of the analysis were presented in
tabular form where the frequency, percentage and ranking were shown.


Such simple procedure is due to the consistency of the choices in all of
the questions.
DEFINITION OF TERMS
Addiction compulsive need for and use of fast food
Autism a variable developmental disorder characterized by impairment of the
ability to form normal social relationships, by impairment of the ability to
communicate with others, and by stereotyped behavior patterns
Calorie a unit equivalent to the large calorie expressing heat-producing or
energy-producing value in food when oxidized in the body
Cancer an abnormal bodily state marked by a malignant tumor of potentially
unlimited growth
Cardiovascular of, relating to, or involving the heart and blood vessels
Detrimental obviously harmful
Exacerbate to make more severe
Indispensable absolutely necessary
Neurological related to the nervous system especially in respect to its structure,
functions and abnormalities
Obesity a condition characterized the excessive accumulation and storage of
fat in the body
Palatability agreeability to the taste
Peril exposure to the risk of being injured, destroyed, or lost
Satiation satisfaction


Chapter 2
PRESENTATION OF DATA, ANALYSIS
AND INTERPRETATION
This figure shows what fast food chains are frequently visited by the
students.
Figure 1
Most Frequently Visited Fast Food Chains
N = 45 students

The data revealed that Jollibee is the most popular fast food chain among
the students. From the data gathered, 37% of the respondents said that they go
to Jollibee. This is because Jollibee is most convenient for them due to its
proximity from the university. Since Jollibee has cheaper and very affordable
McDonald's
22%
Jollibee
37%
KFC
16%
12%
11%
2%
Fast Food Chains
McDonald's
Jollibee
KFC
Chowking
Greenwich
Others


Burger
23%
French fries
31%
Fried chicken
32%
Pizza
9%
Others
5%
Frequently Ordered Foods
value meals compared to other fast food chains, it is frequented by students.
According to Ching Alano, network wise, Jollibee is the No. 1 fast food chain in
the country with more than 600 outlets all over the country. (Alano, 2008)
Jollibee has been decades-old fast food chain in the Philippines and is more
popular to us Filipinos because of its familiarity and its Filipino oriented taste. This
has been put up for researchers to know where students mostly frequented.
The following figure shows what foods on the menu are usually ordered by
the students when visiting fast food chains.
Figure 2
Most Frequently Ordered Foods
N = 45








The data revealed that fried chicken and French fries are the foods
frequently ordered by the students when visiting fast food chains. The data
gathered shows that fried chicken is most popular among the others by 32% and
French fries comes second with 31%. This is because these foods are the most
convenient to order and have been steadily popular in fast food chains through
the years. Fried foods seem to be the more convenient ones because you do
not have to wait that long for your order to arrive.
According to Drane Martindale, scientists believe that excessive eating of
foods high in fat and sugar causes addiction. Fried foods contain triglycerides
that promote overeating (Martindale, 2003). Fried chicken and French fries seem
to be most popular because of their addictive components. One of which is
casein that is used in French fries was found to have similar addictive effects as
morphine (London, 2011).
The succeeding figure shows how often students from the target
population go to fast food chains.







Figure 3
How frequent students visit fast food chains
N = 45




The data from the figure shows that students go to fast food chains very
often with 35% (everyday, as indicated in the survey questionnaire). Often (i.e.
once or twice a week ranks second with 26%. This just shows how fast food has
become very popular because of its convenience and affordability. Busy
people, students included, frequent fast food chains to save time.
Fast foods which are high in fats and sugar cause addiction. Intake of
these foods cause an instant satiation followed by a blood sugar plunge that
causes the body to crave for another snack (Martindale, 2003). Casein, another
additive used in sweetened foods and French fries was observed to have similar
Very rarely
9%
Rarely
17%
Sometimes
13%
Often
26%
Very often
35%
Frequency


addictive effects as morphine (London, 2011). Therefore convenience and
affordability of fast foods are not the only reasons why students go to fast food
chains very often but also because of their addictive effects.
The following table shows which chemicals the respondents were most
knowledgeable about.
Table 1
Awareness on the Chemicals found on Fast Foods
N= 40

Table 1 shows that the hazardous chemicals present in fast food which the
students are most aware of are the unhealthy fats and oils (23.65%). The one
they are least aware of are the carcinogens (16.29%). The percentages of the
three other hazardous chemicals are not far from each other (19.45%, 20.11%,
20.50%). In general all the students are aware that all the mentioned chemicals
are present in fast food. With unhealthy fats and oils being the most tangible
and most recognizable among these chemicals, the data has indeed shown
that most people would know about it especially regarding its presence in fast
food. The researchers were not surprised to find this out since most fast foods are
Chemicals
Ranking
Summary
Percentage
(%)
1 2 3 4 5
Carcinogens 10 4 6 12 8 124 16.29
Harmful additives 2 0 10 19 9 153 20.11
Harmful preservatives 2 0 9 18 11 156 20.50
Unhealthy fats and oils 0 2 0 14 24 180 23.65
Food colorings 1 7 9 9 14 148 19.45
TOTAL - - - - - 761 100.00


really fatty and oily. With carcinogens being usually associated with the black
stuff in food, it ranked least since the most popular fast food chains dont
usually serve food with that black stuff, perhaps in less popular fast food chains
like grills.
This table shows the health risks of fast foods that the students are most aware of.
Table 2
Awareness on the Health Problems caused by Fast Foods
N= 40
Diseases
Ranking
Summary
Percentage
(%)
1 2 3 4 5
Obesity 1 5 9 7 18 156 20.37
Heart diseases 1 4 3 9 23 169 22.06
Cancer 3 3 8 10 16 153 19.97
Body organ
complications 1 6 5 13 15 155 20.23
Other illnesses 7 6 5 11 11 133 17.36
TOTAL - - - - - 766 100.00

The data from Table 2 reveal that the first year ChE students are most
aware that fast foods can cause heart diseases (22.06%) while they are least
aware (17.36%) that these foods can cause illnesses other than those mentioned
above.

The data gathered reveal a fair distribution of the level of awareness of
the students since the percentages are relatively close to each other. However,
the students are most aware that fast food can cause heart diseases. With so


many cases of heart diseases causing death, this result was not surprising. The
respondents are least aware of other illnesses this was also not surprising since
the mentioned illnesses are the most common and most popular diseases that
are related to the consumption of fast food. The data from both tables also
reveal consistency. Since they are very aware that fast foods contain unhealthy
fats and oil, majority of them also know that these lead to heart diseases. The oil
used in cooking fast food is high in trans fat and saturated fat which causes
heart disease and high cholesterol (Williams, 2011).
The following table shows what common steps the students have taken in order
to minimize the various health risks
Table 3
Protective Health Steps
N = 40
Steps F %
Asks for healthier food on the menu (e.g. Salads, vegies) 18 45
avoid fatty foods (e.g. Bacon, cheese) 26 65
Limits going to fast food chains 29 72.5
Avoids dressings or special sauce 10 25
Orders water instead of soda 28 70
Chooses grilled over fried 10 25
Chooses low-fat ice cream or desserts 10 25
Avoid salty foods 21 52.5
Avoids packaged foods (e.g. Take out) 13 32.5
Does not use drinking straw 7 17.5
Shares an entre with someone 5 12.5
Does not supersize 19 47.5
Others
-exercise/gym 1 2.5


The data shows that the most commonly taken step in reducing the
health risks of fast foods is avoiding going to fast food chains (72.5%). Most
students also take the initiative of asking for water instead of soda (70%). The
least taken step is going to the gym to exercise (2.5%).
Since the sources of fast foods are the fast food chains, it is indeed helpful
to just avoid going to them and just have healthy home-cooked meals instead.
The researchers were not surprised that the least taken step is going to the gym
since the target population, the BS-ChE I students are very busy students who
are preoccupied with school work to still have time for exercise and going to the
gym.














Chapter 3



SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS



SUMMARY OF FINDINGS



It was the purpose of this study to assess the level of awareness of the first
year BS-ChE students in USC-TC on the hazardous chemicals present in fast food.
There were 40 respondents who participated in the research and took time to
answer the survey questions provided. A quantitative method was used to treat
the data gathered.
In answer to the three sub-problems on (1) the harmful chemicals present
in fast food that the students know of, (2) the possible health risks brought by fast
food that the students know of, and (3) the steps that the students take to
diminish these effects; the findings were:
Harmful chemicals found in fast food that the students know of. Unhealthy
fats and oils are the harmful chemicals in fast food that the students are most
aware of. The results showed that it came with the highest percentage of
23.65%. Harmful preservatives ranked next in the fast food chemicals that the
students are most aware of with 20.50%. The one the students are least aware of
are the carcinogens with only 16.29%.


Possible health risks brought by fast food that the students know of. Heart
diseases came out as the risk that the students are most aware of with 22.06%.
Next in rank is obesity with 20.37%. The students awareness on the risks brought
about by fast food is evenly distributed; the percentages are relatively close to
one another. The students are least aware of other illnesses that can be caused
by fast food like Alzheimers disease with 17.36%.
Steps that the students are taking to decrease the risks. The most taken
step in reducing the health risks of taking fast food is avoiding going to the fast
food chains (72.5%) followed by asking for water instead of soda (70%). The least
taken step is going to the gym to exercise (2.5%).

CONCLUSION
Based on the findings gathered, the following conclusions can be made:
1. Most of the first year BS-ChE students are consumers of fast foods and go
to fast food chains often.
In our fast paced world today, fast foods come very convenient for
everyone, even students. Students who are often preoccupied with
school work often have no time to cook food. Also, there are many
fast food chains near schools and oftentimes it is more convenient
for students to go to these chains than to go to their homes and
have home-cooked meals.


2. Somehow, the students are aware of the chemicals present in fast food
that can harm them.
Based on the results of the study, the category that some students
are poorly aware of is that of the carcinogens. The other chemicals,
however, showed good results with most students either being fairly
aware, aware or very aware.
3. That the students take some steps to reduce the health risks of eating fast
foods.
Most students avoid going to fast food chains often so that they
could also avoid eating fast foods that would lead to the various
health risks. Most of them are also asking for water instead of
ordering soda. On the other hand, very few go to the gym to
exercise.
RECOMMENDATIONS
Based on the results and conclusions derived from the study, the
researchers recommend that:
1. A yearly seminar on the awareness of hazardous chemicals on fast food
be conducted to first year ChE students during their CWTS class to give
them a broader knowledge about the topic.
2. An awareness campaign (e.g. exhibit) be conducted by the school clinic,
preferably on the lobbies of every school building, which will display


information on the things that people usually do not know about fast food
and its health risks.
3. Parents should promote home-cooked meals in the family rather than
going out to indulge on fast food. This way, not only can the family be
spared from the hazards of fast food, but they will also be able to
appreciate quality time at home.
4. An article about the hazards of fast food be published on the official
publication of the University of San Carlos in order to reach out not only to
the whole student body but to anyone who gets the opportunity to read
the paper.
5. Researches regarding the awareness on the dangers of fast food be
extended to a larger population, not only to first year ChE students, to
integrate data from this study and to be able to arrive at a more general
conclusion.









BIBLIOGRAPHY
BOOKS
Brown, W. and Poon, T. (2006). Introduction to Organic Chemistry (3
rd
ed.)
Singapore: John Wiley & Sons, Inc.
Davis, D. & Lewis, S. Better than Atkins: The Country Club Diet. Florida: Frederick
Fell Publishers, Inc.
Hales, D., & Lauzon, L. (2010). An Invitation to Health (2
nd
ed.) US: Nelson
Education, Ltd.
Hodge, H.N., Merrifield, T., & Gorelick, S. (2002). Food and Health. Bringing the
Food Economy Home. London: Zed Books
_____. Fast But Not Necessarily Good, Time for Kids Almanac 2009 (2008). New
York: Time for Kids Books
_____. When was Fast Food First Introduced?, Tell Me When (2002). London:
Octopus Publishing Group Ltd.

INTERNET
Andrews, J. (2007, Nov, 03). Surprise Ingredients in Fast Food. Natural News on
the Web. Retrieved November 27, 2011, from
http://www.naturalnews.com/022194_sodium_ingredients_food.html


Levia, J. The Bad Effects of Fast Foods. Retrieved November 27, 2011, from
http://www.ehow.com /facts_5472695 _bad_effects_fast_foods.html
London, J. Simplify the Season. n.d. http://www.ehow.com/info8210240_bad
_ingredients_used_fast_ foods.html
Wanchai, P. Cancer Caused by Fast Food Chemicals. Retrieved from
http://www.oocities.org/pelunk/ cancer1.doc
Williams, A. Negative Effects of Fast Foods. Retrieved November 27, 2011, from
http: //www.ehow.com/facts _5474953_negative_effects_fast_foods.html
_____. 23 Ways to Keep Fast Food in your diet. Retrieved November 27, 2011 from
http://www.rd.com/health /23_ways_to_keep_fast_food_in_your_diet/
_____. How Fast Food Can Give you Dementia. No more Brain Drain. Retrieved
November 27, 2011 from,
http://www.rd.com/health/how_fast_food_can_give_you_dementia/

UNPUBLISHED ARTICLES
Bleich, S., Cutler, D., Murray, C.J., & Adams, A. Why is the Developed World
Obese?, National Bureau of Economic Research Working Paper 12954. March
2007
Martindale, D. 2003. Burgers on the Brain. New Scientist



APPENDIX
Sample Questionnaire
Questionnaire no. _____
Dear Participant,
We, the BS ChE 3
rd
year students of the University of San Carlos are conducting a research
entitled The Level of Awareness of BS ChE First Year Students of the USC-TC on the Dangers of Fast
Food. This study is a major requirement in our English 23 (Technical Writing) subject.
If you could spare us a moment of your precious time we would like to ask you a few questions
about your fast food awareness. We would highly appreciate if you answer the questions sincerely and
diligently. Rest assured that your answers and your identity will be kept confidential. Your participation
and cooperation would be of utmost importance to us.
Thank you and God bless you!
Sincerely,
Bote, Mae Bernadette; Chiu, Clariel Marss; Doroy, Clarince Joyce; Pinili, Jeanne Kamille

Part I.
Instructions: Check the box which corresponds to your answer or right them down if needed.
1. Do you eat fast food?
YES (If so, proceed to answering the ff. questions)
NO (Skip the following questions but please explain why at the back of this paper)

2. Which fast food chain do you usually go to?
McDonalds
Jollibee
KFC
Chowking
Greenwich (Or other Pizza Chains like Shakeys, Pizzahut)
Others, please specify ____________________________________________________

3. What do you usually order there?
Burger
French fries
Fried chicken
Pizza
Others, please specify ____________________________________________________

4. How often do you go there?
Very rarely (once or twice a year)
Rarely (once every other month)


Sometimes ( once or twice a month)
Often ( once or twice a week)
Very often (everyday)
Others, please specify ____________________________________________________
Part II.
Instructions: Check the box that relates to the level of your awareness on the following. (1-not aware, 2-
slightly aware, 3-fairly aware, 4-aware, 5-very aware)

1. How aware are you that fast foods contain the following chemicals?
1 2 3 4 5
Carcinogens
Harmful Additives
Harmful Preservatives
Unhealthy fats & oils
Food colorings

2. How aware are you that fast food may cause the following?
1 2 3 4 5
Obesity
Heart diseases
Cancer
Body organ complications
Other illnesses
(e.g. Alzheimers disease)

3. What steps do you take to diminish the risks of such health problems? (Check all that apply)
___Asks for healthier food on the menu (e.g. salads, vegies)
___Avoids fatty foods (e.g. bacon, cheese)
___Limits going to fast food chains
___Avoids dressings or special sauce
___Orders water instead of soda
___Chooses grilled over fried
___ Chooses low-fat ice cream or desserts
___Avoids salty foods
___Avoids packaged foods (e.g. take out)
___Does not use drinking straw
___Shares an entre with someone
___Does not supersize
___Others, please specify ___________________________________________________


CURRICULUM VITAE
Personal Data
Name : Mae Bernadette B. Bote
Address : Nasipit, Talamban, Cebu City
Contact Nos. : 09339411397/bernadettestreet@yahoo.com
Educational Background
High School : Philippine Science High School Eastern Visayas
Campus Pawing,Palo,Leyte
College : University of San Carlos
BS Chemical Engineering III
Involvement in Team Research
o Encoder
o Printer
o Proof Reader
o Writer
o Surveyor




Personal Data
Name : Clariel Marss A. Chiu
Address : Nasipit, Talamban, Cebu City
Contact Nos. : clarielchiu@gmail.com
Educational Background
High School : RTPM- Dumaguete Science High School
Dumaguete, Oriental Negros
College : University of San Carlos
BS Chemical Engineering III
Involvement in Team Research
o Encoder
o Printer
o Editor
o Writer
o Surveyor





Personal Data
Name : Clarince Joyce L. Doroy
Address : Nasipit, Talamban, Cebu City
Contact Nos. : 09328598449/clar_ld92@yahoo.com
Educational Background
High School : Blessed Trinity College, Pob., Taliban, Bohol
College : University of San Carlos
BS Chemical Engineering III
Involvement in Team Research
o Encoder
o Printer
o Editor
o Writer
o Surveyor






Personal Data
Name : Jeanne Kamille E. Pinili
Address : Basak, Lapu-Lapu City, Cebu
Contact Nos. : 09228283593/kamille_pinili@yahoo.com
Educational Background
High School : Cebu City National Science High School
Salvador St., Labangon, Cebu
College : University of San Carlos
BS Chemical Engineering III
Involvement in Team Research
o Encoder
o Printer
o Over-all Editor
o Writer
o Surveyor