thesis: genetically engineered foods partial*

7/29/2019 Thesis: Genetically Engineered Foods Partial*

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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.


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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.


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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


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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


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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.


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Independent Variable Dependent Variable

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.

Students Personal InterestVariables:

Health Consciousness

Taste

Appearance of the Food

Food Technology awareness

Marketing Management

Students Attitude towards the

Use of Food Technology

(Genetically Engineered Foods)

Fi .1 Conce tual Framework of the Stud


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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.
http://en.wikipedia.org/wiki/Organismhttp://en.wikipedia.org/wiki/Genehttp://en.wikipedia.org/wiki/Genetic_engineeringhttp://en.wikipedia.org/wiki/Genomehttp://en.wikipedia.org/wiki/Biotechnologyhttp://en.wikipedia.org/wiki/DNAhttp://en.wikipedia.org/wiki/Molecular_cloninghttp://en.wikipedia.org/wiki/Molecular_cloninghttp://en.wikipedia.org/wiki/Molecular_cloninghttp://en.wikipedia.org/wiki/Molecular_cloninghttp://en.wikipedia.org/wiki/DNAhttp://en.wikipedia.org/wiki/Biotechnologyhttp://en.wikipedia.org/wiki/Genomehttp://en.wikipedia.org/wiki/Genetic_engineeringhttp://en.wikipedia.org/wiki/Genehttp://en.wikipedia.org/wiki/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 offood 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."
http://en.wikipedia.org/wiki/Food_sciencehttp://en.wikipedia.org/wiki/Food_science

thesis: genetically engineered foods partial*

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