The Effects of Genetically Engineered Foods to the health of the selected Marketing Management students of New Era University

Submitted by: David, Gladys Anne Cirineo, Kim Mirasol Cuaresma, Sarah Jean Damot, Alyssa Dimalibot, Cindy Delos Reyes, Mark De Jucos, Areil

Submitted in Partial Fulfillment of the Requirements for English II College of Business Education and Administration New Era University Central Ave, Quezon City January 2013
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Chapter 1 THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Many people today welcome the use of different technology in upgrading the food, but some still refuse to become involved with that kind of food and even actively oppose their use. Like many other people, Food Technologists are massively propagating the rapid change of making food more reliable when it comes to size, color and taste that has been brought by food technology. Some people also doubt that those engineered foods deals with genetic technique can be a harmful way to stay a healthy living of a person with those hazardous genes from GEfoods that can cause severe illnesses, Other people even see genetically engineered foods faster in terms of growth, resistance to pathogens, production of extra nutrients, or any other beneficial purposes that helps the foods especially fruits and vegetables to become bigger and vibrant which consumers wants. However, even though food technology brings some amazing advantages to the food processing, oftentimes people who are conscious about natural way of eating organic foods still resist the changes that accompany technology and simply will integrate the new techniques into the economic growth. There is a need to study the peoples feelings particularly their perception toward the use of food technology in the meat, vegetable and fruits because knowing their opinions have much to do with their health and to understand what is the beneficial
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things incorporating to those foods used by a biotechnology techniques or specifically, known as the genetically engineered foods.

Statement of the Problem

This study aims to determine the relationship of some variables to the attitudes of people towards foods that have been used by a food technology namely, Genetically Engineered Foods.

In pursuance of the problem the following questions are formulated: 1. What are genetically modified (GM) organisms and GM foods? 2. Why are GM foods produced? 3. What are the possible dangers associated with genetically engineered food? 4. What Kind of research supports the said possible dangers? 5. What does genetically engineered food have to offer to its consumers?

Significance of the Study The results of this study is written to determine the advantages and disadvantages of in taking such Genetically Engineered Foods and to be able to know the beneficial purposes of those foods that has genetic techniques either good or bad effects to our health. Farmers must know that they dont need to apply large amounts of
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chemicals to their crops. Consumers must be aware for the possible disease they can acquire in eating GE Foods. The main concern of this thesis paper is to inform people specially those who consume GE Foods the positive and negative reactions to the specific gene inserted in to the GE Foods. The results of this study will be more beneficial in understanding how technology is essential for upgrading the system of our food technology also the disadvantages that we can accumulate of too much use of technology. The study will promote the awareness of the people towards to those food products that has genetic techniques. Lastly, the results of this study will be relevant to food technologists for more interventions for them to become knowledgeable and proficient towards the integration of food technology. Scope and Delimitation of the Study

This study is designed to determine the relationship between the variables and peoples perception towards the use of food technology. Also, this study tend to be focus more on the products most commonly treated by genetic techniques and discussing the difference between foods that has been formulated by Genetically Engineered Foods and Organic Foods. Towards this need, this research seeks to determine the advantages and disadvantages of genetically engineered foods and the attitude of the people or consumers about those food genetic techniques. With definite knowledge about the process of making it to encourage the people to choose the better way between what is essential to them.

Chapter II REVIEW OF RELATED LITERATURE AND CONCEPTUAL FRAMEWORK The discussion in this chapter is divided into five parts namely; (1) the review of related literature, (2) related studies, (3) conceptual framework, (4) hypotheses, and (5) definition of terms. Mendel work in 1900, have made startling advances that have led to DNA technology and thereby produce improved drugs to treat human illnesses. Such as, Insulin that became the treatment of diabetes mellitus. Genetically engineered bacteria have also been used to clean up environmental pollutants, increase the fertility of the soil, and kill insect pests. In agriculture new crops are being developed that are resistant to disease and frost damage. As a result, new crops such as herbicide, pests and frost-resistant strawberries are being developed and commercially available. (Mader, 2007:270) Campbell (2007:247) postulated that the scientists concerned with feeding the growing human population are using DNA technology to make Genetically Modified organisms for use in agriculture. A Genetically Modified Organism is one that has acquired one or more genes by artificial means rather than by traditional breeding methods and it is already in commercial use for a thousand of crops carrying new genes for desirable traits, such as delayed ripening and resistance to spoilage and diseases. Genetic engineering is rapidly replacing traditional plant breeding programs, especially in cases where useful foods traits are determined by one or only few genes.

For example, the American soybean and cotton crops are genetically modified and also have great potential for improving the nutritional value of crop plants. Golden rice produced grains containing beta-carotene and this rice could help prevent vitamin A deficiency. According to Dela Cruz (2003:155) one of the basic concerns of genetic engineers and researchers is the improvement of the quality and quantity of food to meet the needs of the growing human population. Genetically engineered genes in tomatoes prevent the expression of a softening enzyme, allowing them to be ripened on the plant while maintaining their firmness for a longer period of time. While, dairy cows treated with genetically engineered growth hormone produce more milk. Beef cattle treated with the same hormone have leaner meat. Similarly, hogs injected with genetically engineered pig hormone grow faster and have less fat in pork. Many experiments on fish are also being conducted and these fishes have shown 150% growth and tolerance to low oxygen levels. Postlethwait and Hopson (2012:66) postulated that also agricultural crops were removed from natural order of things as soon as human beings began to select among them for the tastiest, the most productive, the easiest to grow, etc. As we convert agriculture to more productive, hardier, nutritious and disease-resistant crops. The reality is that experiment is underway. Genetically modified crops (GM) crops compose a sizeable fraction of global agriculture, and the technology is growing. According to Meade (1993:170) as a genetic engineer he grew interested in the possibility of transferring young goats into drug farming by which the goats mature to

milking age much earlier than cows. Today, Meade has over 1,800 goats; dozens are already producing large amounts of milk which is beneficial in the economy. Walker (2007:188) postulated that GM crops have been provided with a foreign gene called transgene. GM crops are very expensive to develop; but low in cost when purchased at the market; consequently, the industry has focused on high volume crops, such as soybean. Corn, cotton, canola, and cabbage. Globally 50% in the US, almost all soybeans (90%) and corn (75%), and almost half of the cotton is GM. Transgenic crops endure an excellent productivity. Other, significant GM crops are potato, squash and papaya. More crops under development including coffee. You can see that this technology is currently widely used. China has been very aggressive in this technology claiming to have developed 141 types of transgenic crops with 65 in-field traits. The traits of engineered crops are primarily herbicide tolerance, insect resistant, and pathogen resistant. According to Singh (2011:13) Biotechnology have deeply influenced the genetic engineering in agriculture production and has long been used to make everyday products it is necessary to maintain or agriculture competitive and remunerative to achieve nutrition security in the face of major challenges. Such as lower productivity of crops, livestock and fisheries, heavy productivity losses due to biotic (insects, pests and weeds) by the use of Genetic techniques has resulted in significantly enhanced food quality. Rabago (2000:37) postulated that the main aim of genetic engineering is to improve agricultural productivity. Hence, Genetically Modified Organism is perceived to

be beneficial to humans. However, some people became worried of potential problems or harmful side effects of GMOs for instance, an engineered lawn grass that remains short and runners that spread out fast may outgrow the native grass species that support local insect pollinators. According to Kurtz (2012:231) Technology presents challenges for global marketers. A major issue involving food marketers is genetic reengineering. Although U.S. grocery shelves are filled with foods grown with genetically modified organisms (GMOs), most Americans are unaware they are eating GMO foods.

Conceptual Framework of the Study Figure 1 presents the studys conceptual framework. On the basis that attitude towards the food technology is the key to motivation and motivation to foods to become faster in terms of growth, resistance to pathogens, production of extra nutrients, or any other beneficial purposes then the peoples attitude should be develop to the fullest extent. This may be done by developing first the peoples attitude as a measure towards the food technology. The adage still holds true that positive attitudes will greatly influence technology use, and that the government plays a key role through the level of support they provide the food technologists to enable to integrate technology in the country.

Independent Variable Students Personal Interest Variables: Health Consciousness Taste Appearance of the Food Food Technology awareness

Dependent Variable

Marketing Management Students Attitude towards the Use of Food Technology (Genetically Engineered Foods)

Fig.1 Conceptual Framework of the Study

Research Hypothesis There is a relationship between the personal interest variables: taste, health consciousness, and the peoples attitude toward the positive use of genetically engineered foods or known as the food technology in their daily activities. The Genetically Engineered Foods that is mainly the scope of the food technology has its own advantages and disadvantages towards to the peoples health and the economy.

Definition of Terms This section provides both the conceptual and operational definitions of important terms used in the study. Genetically Engineered Foods Genetically engineered foods have had foreign genes (genes from other plants or animals) inserted into their genetic codes. Genetic engineering can be done with plants, animals, or microorganisms. Historically, farmers bred plants and animals for thousands of years to produce the desired traits. Genetically Modified Organism Is an organism whose genetic material has been altered using genetic engineering techniques. Organisms that have been genetically modified include micro-organisms such as bacteria and yeast, insects, plants, fish, and mammals. Genetic Techniques Also called genetic modification, is the direct manipulation of an

organism's genome using biotechnology. New DNA may be inserted in the host genome by first isolating and copying the genetic material of interest using molecular cloning methods to generate a DNA sequence, or by synthesizing the DNA, and then inserting this construct into the host organism.

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DNA Technology DNA technology is the chemical manipulation of the genotypes and resulting phenotypes of organism such that living organisms are modified; alternatively, no longer living parts may be analyzed chemically at the level of genotype. Food Technology Is a branch of food science which deals with the actual production processes to make foods. Food Technologist Food technologists ensure food products are produced safely, legally and are of the quality claimed. Food technologists research new food and beverage products and develop ways to produce and improve the quality of these products. They may also develop or improve the processing, packaging, storage, and safety of food in accordance with government and industry standards.

Biotechnology Or also known as biotech is the use of living systems and organisms to develop or make useful products, or "any technological application that uses biological systems, living organisms or derivatives thereof, to make or modify products or processes for specific use."

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