Instructor: Tong Sumiao
Members: Song Xiaofang, Wu Furong
First of all, this question:
In the era of 2 1 century, economy is pursued everywhere, and people pursue convenient and affordable things, but it also brings people anxiety, troubles, diseases and hidden dangers. They are integrated into people's lives from small to large, and people depend on them to some extent. For example, instant noodles, as a kind of fast food, are favored by primary and secondary school students, students living in school, business travelers and people staying up late because of their convenience. Faced with this phenomenon, we can't help wondering whether this phenomenon is harmful to human health. So we launched a survey on this topic, hoping to understand this problem in depth.
Research direction: 1. Understand the nutritional value of instant noodles;
2. The conclusion is that instant noodles are not suitable for long-term consumption.
Second, the scope of investigation:
Aojiang high school
Third, the survey method:
A) data collection
B) questionnaire survey
Fourth, the content of the investigation
1, looking for information
Through the collection and induction of seven or eight kinds of instant noodles' seasoning packages and packaging, we can draw the following conclusions. Bread: edible salt, special wheat flour, eggs, vitamin E, vitamin C, refined oil. Seasoning powder package: salt, sugar, monosodium glutamate, spices. Sauce package: palm oil, vitamin E, vitamin C, sesame oil. Vegetable bag: dehydrated vegetables.
It is found that the main components of instant noodles are flour cakes and seasoning packets, which mainly contain carbohydrates, a small amount of monosodium glutamate, salt, other seasonings and some food additives, but they do not completely contain seven essential nutrients such as protein, fat, carbohydrates, minerals, vitamins, water and cellulose. Even beef, chicken and shrimp instant noodles rarely contain beef juice, chicken juice or shrimp. So it can be concluded that food additives play a very important role in instant noodles. Therefore, we made a certain investigation on the additives in instant noodles.
The following analysis of several additives and uses of instant noodles:
Salt mainly contains sodium ions, and sodium regulates blood volume in human body through its water accumulation (Zhu accumulation), which affects blood pressure level. The human body's demand for sodium is actually very small. 0.2 grams of sodium per day, that is, 0.5 grams of salt, is enough to meet the physiological needs of the human body. The intake of salt is directly related to everyone's health.
Oil refers to glycerides existing in animal and plant tissues. Such as pig fat, sheep fat, soybean oil and peanut oil. Its main component is glyceride formed by three molecules of higher fatty acids and one molecule of glycerol. Oil is a very important ingredient in people's diet, and it is also the nutrient with the highest thermal energy among the three major nutrients. Oil produces about twice as much heat as carbohydrates or protein, and it is the most suitable energy source for human thermal energy storage. There are two kinds of fat. One contains saturated fatty acids and the other contains no saturated fatty acids. Saturated fat is harmful to human body, which will not only cause obesity, but also increase cholesterol, thus causing arteriosclerosis, hypertension and cardiovascular and cerebrovascular diseases. Animal oil is saturated fat, which is easy to coagulate and deposit in human blood vessels at room temperature. Therefore, eating more and fat is harmful to human health.
The main ingredient in instant noodles is bread, which is fried, and the unsaturated fatty acids in it can become saturated fatty acids after heating. The properties of vegetable oil fried repeatedly with food have changed, and the unsaturated fatty acids in the oil have become saturated fatty acids, which is not suitable for further use.
From the above analysis, since food additives have so many disadvantages, why should they be added? It can meet some special needs with its own advantages, such as improving the quality and nutritional value of food, improving the sensory characteristics of food, preventing food from spoilage, prolonging the shelf life, facilitating food processing and improving the utilization rate of raw materials. Food additives can be divided into natural synthesis and chemical synthesis according to their sources. Natural food additives refer to natural substances obtained by processing and purifying the metabolites of animals or microorganisms; Chemically synthesized food additives are food additives synthesized by chemical means and chemical reactions.
The following are several indicators of additives in instant noodles:
Acid value: unqualified acid value indicates that the oil of fried instant noodles has been oxidized and deteriorated, which will make the taste worse, reduce the nutritional value and affect the normal digestion and absorption function of human body. Eating this convenience is not good for human health.
Peroxide value: hydrogen peroxide produced by oil in fried instant noodles during oxidative rancidity. These substances have strong oxidizing ability and can oxidize potassium iodide into free iodine. Titration with sodium thiosulfate standard solution can calculate the peroxide value according to the amount of iodine precipitation. The unqualified peroxide value indicates that the oil has been oxidized and rancid, which not only affects the quality of instant noodles, but also causes symptoms such as vomiting and diarrhea when it exceeds the standard seriously, which seriously harms human health.
Carbonyl value: the oil in fried instant noodles generates hydrogen peroxide during oxidation. When hydroperoxide is aggregated to a certain extent, it will decompose and polymerize to a certain extent, and its decomposition products will produce many carbonyl compounds, such as aldehydes and ketones. This index is an important hygienic index, which is used to evaluate the quality of oil.
2. Questionnaire survey
Instant noodles and human health questionnaire
1. Do you like instant noodles? ( )
A likes B, but C generally doesn't.
2. How many packets of instant noodles do you eat every week on average? ( )
A is less than 2 packs, B is more than 2 packs, C is more than 5 packs, and D is other.
Do you think eating for a long time is harmful to your health? ( )
A is harmful, b is harmless, and c doesn't know.
When you were eating instant noodles, did you notice the production date and shelf life of instant noodles? ( )
A pays attention to b, it doesn't matter. C didn't notice
5. Why do you usually eat instant noodles? ( )
A is convenient, b is delicious, c is nutritious, and d is other.
6. What do you think of the nutritional value of instant noodles? ( )
A has certain nutrition, B is average, and C has no D at all.
7. Do you know what ingredients and ingredients instant noodles contain? (Please list)
8. Tell me what you know about the use of instant noodle ingredients. What brand of instant noodles do you like best?
9. What do you personally think can be added to instant noodles to be beneficial to human health and more in line with personal taste?
10. Suppose you are a manufacturer of a certain brand of instant noodles. What would you do in order to make a profit and pass the quality inspection? be like
Consumer, do you have any requirements for instant noodle manufacturers?
Statistics of survey questions: * * distributed 150, recovered 147.
Title a b c d
1 4 1 88 18 0
2 66 32 10 39
3 1 14 14 19 0
4 74 20 53 0
5 74 4 1 4 28
6 12 95 27 13
From the summary of the above six questions, most people don't know how to face the harm to human body, and they don't care about the seasoning and production date on the package. Here, it is necessary to let everyone know the precautions for eating instant noodles.
7. Only 30.6% people can tell the general ingredients and ingredients in instant noodles, but
Only half of it is really clear.
8. Only 15.6% students can answer the questions about the use of instant noodle ingredients, such as seasoning, preservation, preservation, etc., and the remaining 84.4% students don't know or never pay attention to them. The students' favorite instant noodles are Master Kong series instant noodles.
9.24.5% people think that instant noodles don't need anything, and 74.5% people think that adding beef, sausage, eggs, kelp, vegetables and shrimp to instant noodles is beneficial to human health.
10, the following are some requirements and suggestions for production enterprises:
1) the content of food additives in instant noodles, and pay attention to the nutritional collocation in instant noodles.
2) Improve the ingredients to meet the requirements of "green food".
3) Quality should be checked, the production line should be strictly controlled, and high-tech technology and computer control should be adopted.
4) Develop varieties with new tastes to meet the needs of people of all ages.
5) Exquisitely packaged and canned to meet the needs of a modern family of three.
Verb (abbreviation of verb) Discussion on investigation and research;
The investigation and analysis of scientific research departments show that people who eat instant noodles for a long time are 60% malnourished, 54% iron-deficiency anemia, 20% vitamin b2 deficiency, 23% vitamin A deficiency and 20% zinc deficiency. Instant noodles sometimes bring trouble. There was a food poisoning incident that sensationalized the whole country in Japan, and there were ten victims. The investigation showed that the poisoning was caused by the fact that the edible fried instant noodles were stored at high temperature for a long time and sold after being exposed to strong sunlight, and the oil in them was oxidized and deteriorated, resulting in toxic substances. Scientific research has confirmed that oil reacts with oxygen in the air to produce many harmful substances such as peroxide and epoxide. Stored at high temperature, irradiated by sunlight and ultraviolet rays, when water and other impurities are mixed, the oxidation reaction proceeds rapidly, and the oil oxide is further decomposed into toxic aldehydes and ketones. People will be poisoned if they eat these oxidized instant noodles.
Because instant noodles are fried, dried and sealed. Although many instant noodles now claim that they are not fried, they will contain oil to some extent. Therefore, if it is left for a long time, the oil in instant noodles will be oxidized and decomposed in the air to produce toxic aldehyde peroxides. Eating this oil-deteriorated instant noodles will bring you unexpected troubles, such as dizziness, headache, fever, vomiting, diarrhea and other poisoning phenomena. Instant noodles placed in the office or at home often exceed the shelf life without your attention, and you will be in big trouble after eating them by mistake. In addition, the packaging of instant noodles is damaged, the sealing is not strict, the storage time is too long, and it may also be contaminated by bacteria and poisons. Therefore, the hygienic problem of instant noodles can not be ignored. Generally, the purchase quantity should be determined according to the demand. Should not be stored too much at a time, storage time should not be too long. Be sure to buy products with good packaging, clear trademarks and clear manufacturers. When the package is broken, it is easy to pollute, such as accelerating the oxidation and deterioration of instant noodles. Even if the package is complete, check it before eating. In addition to paying attention to whether it is expired, it depends on the quality of the bread. If the surface of the bread is found to be deteriorated, moldy and moth-eaten, it means that the flour has deteriorated and can no longer be eaten. If you smell "spicy", there is spicy taste or other peculiar smell at the entrance, indicating that the oil has gone bad and cannot be eaten. Even fresh instant noodles, if used to replace the staple food for a long time without adding any other food, will easily lead to the lack of human nutrition, which is extremely unfavorable to health.
The normal life activities of human body need six elements: protein, fat, carbohydrates, minerals, vitamins and water. As long as one of the nutrients is lacking, people will get sick after a long time. The important component of instant noodles is carbohydrates, and the soup only contains a small amount of seasonings such as monosodium glutamate and salt. Even instant noodles such as chicken juice, beef juice, shrimp juice, etc., the content of gravy is very small, which is far from meeting our daily nutritional needs. Therefore, eating instant noodles should pay attention to the following points:
First, instant noodles are only suitable for emergencies, such as when it is not convenient to eat temporarily or when it cannot be eaten because of conditions. Eat once a day at most, not every day.
Second, if you like instant noodles or you really need to eat instant noodles for a long time due to conditions, you should add some non-staple foods as appropriate to supplement the lack of nutrition. For example, eat sausages, beef jerky, bacon, floss, boiled eggs and so on. You can also add sesame oil or lard to instant noodles. Or use some raw fruits and vegetables, such as cucumbers, tomatoes, radishes, sweet potatoes, lotus roots, bananas, pears, oranges and so on.
Third, people with gastrointestinal problems, poor appetite and malabsorption had better not eat instant noodles.
In a word, instant noodles, as a convenient food, are harmless to health if eaten occasionally, but harmful to health if eaten frequently. Let's summarize the shortcomings of instant noodles with an example: Lin is a technician in an instant noodle factory. He tries six different kinds of instant noodles every day. Although he doesn't have to eat them all, he must taste their advantages and disadvantages. After working for 10 years, Lin had to retire early because of stomach problems, headaches, obesity and other diseases. After retirement, he suffered from gallstones, hypertension, diabetes, arteriosclerosis, gastritis and other diseases. Therefore, although instant noodles are convenient, don't eat them often.
But we also see the advantages of instant noodles: it provides convenience for office workers and students, effectively uses time and saves people's lives. And some instant noodles are delicious, which can enhance people's appetite.
Instant noodles, with a short history, have occupied a certain market in today's society, bringing us great convenience and a series of problems. Eating instant noodles in time can bring us a comfortable life, and we think that the amount of 2 packets per week is the most appropriate. In addition, in order to prevent and reduce the harm to human body, when we eat instant noodles, we can pour out the soup of instant noodles and add boiled water or other soups to reduce harmful substances such as salt. Furthermore, when eating instant noodles, you can add some colorful vegetables rich in vitamins such as vegetables and green peppers to dilute the harm of various additives to the human body.