1. Group 7 Almajar, Biaco, Cruz, Gomez, Legaspi, Moleño, Montelibano, Resurrection, Siazon, Tolosa, TJ Uy, Yu

2. Raw ingredients transformed from their natural state for safety reasons, storage and convenience. Basically anything canned, packed, frozen, refrigerated, dehydrated and processed.

3.  To alter these food ingredients for manufacturing, additives are added to improve or intensify flavor, prolong shelf-life, enhance texture.  Nitrates and sulfites (e.g. tocino)  Sodium  Food preservatives  Artificial food extenders, colors and flavorings  Food processing alters the natural state of the food, losing vitamins and nutrients in the process  Processed foods therefore could be considered as “empty calories

4.  Traditional food packaging techniques are being highly criticized  Canned goods could be contaminated by lead/metal poisoning, or development of rust  Plastic food containers poise a threat to the environments  Hygiene and safety is an issue

5.  Nitrates and nitrites are known to cause asthma, nausea, vomiting and headaches  Processed meats such as hotdogs and sausages increase the risk of pancreatic cancer  These food products contain trans fats that enhance LDL cholesterol levels in the body which could lead to the development of heart diseases  With high salt and fat content, hypertension is apparent  Food contamination  Food sweeteners could cause cancer and diabetes  Debate about Monsodium Glutamate (MSG) (e.g. Oishi Potato Chips)

6.  Food fortification PROBLEM: Vitamins denature at high temperature (UHT) needed to package and can processed goods EXAMPLE: For dried fish, instead of using normal salt, use iodized salt Always choose the “fortified” option  Stricter government (BFAD) policies on food processing and packaging Limits should be set on the use of preservatives All manufacturers should be required to include nutritional labels on the back of their products This should be made mandatory Sellers should be required to send back products lacking nutritional labels  Alternative packaging Bottling up process goods instead of canning them Tin-lined steel (iron) cans vs. Aluminum cans Aluminum Cans can handle acidic processed foods than tin cans, although more costly because of the recycling process they undergo before using them up again Although tin is corrosion resistant, acid food (i.e. vegetables and fruit) can cause corrosion of tin layer

7.  Promote vacuum sealing/packing of processed food Best way to process meat and fish: vacuum sealing  Fund research on alternatives to monosodium glutamate THE POINT: Food processing ruins the taste, thus, MSG is added considerably to compensate for the flavor loss  Stricter advertisement guidelines Nutritional facts of products as well as the significance of those should be made available and accessible (i.e. in a company’s website, flyers etc.) – RIGHT OF THE CONSUMER TO KNOW False information should be scrapped out of any product advertisement (i.e. claiming live microorganisms in yogurt that has passed through UHT etc.)

8. 1. As a general rule, if you don’t recognize or cant pronounce the ingredients on the label, don’t buy it or eat it. Opt instead for the real thing  Push for organic lifestyle in the Western world 2. Don’t eat partially hydrogenated or hydrogenated trans fats 3. Don’t eat products containing sugar substitutes such as saccharine and aspartame. 4. Avoid products with long shelf-life 5. Avoid foods that have been genetically modified or engineered

9. 1. Processed foods typically contain the following except: A. Food preservatives B. Nitrates and sulfites C. High sodium and trans fats D. Natural vitamins and minerals 2. The following types of food can corrode tin- lined steel cans EXCEPT A. Sardines in tomato sauce B. Corned beef C. Fruit cocktails D. Green peas