perception of using MSG
The perceptions of First Year HRM Students About the Use of Monosodium Glutamate (MSG)
Antenor Cruz, Paula
Balane, Rachel
Carola, Camille
Rada, Jacquelyn
Chapter 1
Introduction
Background of the Study
The researcher chose this topic because most of us have this in our home and not being aware of the effects to the human body. The researcher would like to know the opinions freshmen HRM student because will become future chefs someday.
Review of Related Literature
Francova Douyon (2012) http://skywalker.cochise.edu/wellerr/students/msg/project.htm Francova Douyon states that monosodium glutamate, known to most as MSG, is often referred to as Chinese Food Syndrome. Many Asian restaurants, fast foods, processed foods, and canned foods used monosodium glutamate for flavor enhancer. Monosodium glutamate or MSG is a salt enhancer intended to boost the natural flavor of the food while encouraging consumers to eat more of these foods. MSG is extracted from natural foods such as wheat gluten, corn, molasses, and beet sugar that go through fermentation. MSG is often present in products that have listed ingredients such as amino acids, protein, or hydrolyzed plants or vegetables. Due to the fact that MSG is derived from natural foods, the Food and Drug Administration categorizes MSG as food safe, thus allowing food manufacturers to include unlimited amounts of MSG in their food as long as it is listed on their label. Researchers are concerned that excessive consumption of MSG may promote obesity, worsen pre-existing medical conditions, and eventually create complications for healthy individuals.
Mayo Clinic nutritionist July 13, 2013 http://www.mayoclinic.com/health/monosodium-glutamate/AN01251 According to Mayo Clinic, monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food
Antenor Cruz, Paula
Balane, Rachel
Carola, Camille
Rada, Jacquelyn
Chapter 1
Introduction
Background of the Study
The researcher chose this topic because most of us have this in our home and not being aware of the effects to the human body. The researcher would like to know the opinions freshmen HRM student because will become future chefs someday.
Review of Related Literature
Francova Douyon (2012) http://skywalker.cochise.edu/wellerr/students/msg/project.htm Francova Douyon states that monosodium glutamate, known to most as MSG, is often referred to as Chinese Food Syndrome. Many Asian restaurants, fast foods, processed foods, and canned foods used monosodium glutamate for flavor enhancer. Monosodium glutamate or MSG is a salt enhancer intended to boost the natural flavor of the food while encouraging consumers to eat more of these foods. MSG is extracted from natural foods such as wheat gluten, corn, molasses, and beet sugar that go through fermentation. MSG is often present in products that have listed ingredients such as amino acids, protein, or hydrolyzed plants or vegetables. Due to the fact that MSG is derived from natural foods, the Food and Drug Administration categorizes MSG as food safe, thus allowing food manufacturers to include unlimited amounts of MSG in their food as long as it is listed on their label. Researchers are concerned that excessive consumption of MSG may promote obesity, worsen pre-existing medical conditions, and eventually create complications for healthy individuals.
Mayo Clinic nutritionist July 13, 2013 http://www.mayoclinic.com/health/monosodium-glutamate/AN01251 According to Mayo Clinic, monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food