Instant Noodles and Human Health Investigation Report Instructor: Tong Su Miao Group Member: Song Xiaofang Wu Furong I. Problem: In the 21st century era of pursuing economy everywhere, people are pursuing for convenient and affordable things, but it also brings uneasiness, trouble, diseases and hidden dangers to people. They have been integrated into people's lives from small to large, from shallow to deep, and people have become dependent on them. For example, instant noodles as a fast food because of its "convenience" favored by primary and secondary school students, students living in schools, business travelers and people who stay up late. In the face of this phenomenon, we can not help but wonder whether this phenomenon is harmful to human health? Therefore, we launched a survey on this topic, hoping to gain a deeper understanding of this issue. The direction of the research: 1, to understand the nutritional value of instant noodles; 2, to come up with the reasons why it is not suitable for long-term consumption of instant noodles. Scope of investigation: Aojiang Middle School 3. Investigation methods: a) Data collection b) Questionnaire survey 4. 1. Finding information By collecting and summarizing the seasoning packets and packaging of seven or eight kinds of instant noodles, we came up with the same ingredients as follows. Noodles: edible salt, special wheat flour, egg, vitamin E, vitamin C, refined oil. Seasoning powder packet: table salt, sugar, monosodium glutamate, spices. Seasoning sauce packet: palm oil, vitamin E, vitamin C, sesame oil. Vegetable packets: dehydrated vegetables. Thus found that the main ingredients of instant noodles is pasta and seasoning packets, mainly containing carbohydrates and a small amount of monosodium glutamate (MSG), salt and other seasonings and some food additives, and does not have all the protein, fat, carbohydrates, minerals, vitamins, water and fiber, and other essential nutrients such as the human body of the seven kinds of nutrients. Even beef, chicken and shrimp instant noodles contain very little beef juice, chicken juice or shrimp. Therefore, it can be concluded that food additives play a very important role in instant noodles. Therefore, we have made some investigations on the relevant additives in instant noodles. The following is an analysis of the several uses of several additives in instant noodles: Salt mainly contains sodium ions, sodium through its retention (zhu accumulation) of water to regulate the blood volume in the body and affect the level of blood pressure. 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 sufficient to meet the physiological needs of the human body. Salt intake is directly related to everyone's health. Oils and fats are the glycerides present in animal and plant tissues. Such as pig fat, mutton fat, soybean oil, peanut oil and so on. Its main component is glycerides formed by three molecules of high fatty acids and one molecule of glycerol. Fats and oils are a very important component in the composition of people's diets, and they are also the nutrients that produce the highest amount of calories among the three major nutrients. Fats and oils produce about two times as many calories as carbohydrates or proteins, and are the most suitable source of energy for the body's caloric reserves. There are two types of fats. One contains saturated fatty acids and the other does not. Saturated fat is harmful to the human body, it can not only cause obesity, but also can make cholesterol rise, thus causing atherosclerosis, hypertension and cardiovascular lesions. Animal oil is saturated fat, easy to condense at room temperature, easy to deposit in the human blood vessels. So eating more of this saturated fat is harmful to human health. The main ingredient in instant noodles, pasta, is flour material after deep-frying products, in which the unsaturated fatty acids can become saturated fatty acids after heating. Repeatedly fried food vegetable oil, its nature has changed, the unsaturated fatty acids in the oil into saturated fatty acids, should not be used again. From the above analysis, since there are so many bad things about food additives, why add food additives? It is by its own advantages, such as can play a role in improving the quality and nutritional value of food, improve the sensory properties of food, prevent food spoilage, prolong the shelf life, to facilitate food processing and improve the utilization of raw materials to adapt to certain special needs. Food additives can be divided into two categories, natural and chemically synthesized, according to their different sources. Natural food additives are natural substances obtained by processing and purifying the metabolites of animals or microorganisms as raw materials; chemically synthesized food additives are food additives synthesized by chemical means and through chemical reactions. The following are several indicators of additives in instant noodles: acid price: acid price failure indicates that the oil and fat of fried instant noodles has oxidized and deteriorated, which will make the taste worse, reduce the nutritional value, affecting the body's normal digestive and absorption functions, the consumption of such instant noodles is not conducive to human health. Peroxide value: Hydroperoxides produced in the process of oxidative rancidity of fats and oils in deep-fried instant noodles, these substances have strong oxidizing ability and can oxidize potassium iodide into free iodine, and the peroxide value will be calculated according to the amount of precipitated iodine by titration with standard solution of sodium thiosulfate. Failure of peroxide value indicates that the oil has been oxidized and rancid, which not only affects the quality of instant noodles, but also can cause vomiting, diarrhea and other symptoms when the standard is seriously exceeded, which is a serious danger to human health. Carbonyl value: The oil in fried instant noodles generates hydroperoxides during the oxidation process, and when hydroperoxides gather to a certain extent, there will be a certain degree of decomposition and polymerization, and its decomposition products will produce many carbonyl compounds, such as aldehydes, ketones, etc. This indicator is an important hygiene indicator, and it is also an important indicator of the quality of instant noodles. This index is an important health indicator to evaluate the quality of fats and oils. 2、Questionnaire Survey Questionnaire on Instant Noodles and Human Health 1、Do you like to eat instant noodles? ( ) A Like B General C Don't like 2, how many packs of instant noodles do you eat per week on average? ( ) A Less than 2 packets B More than 2 packets C More than 5 packets D Other 3. Do you think it is harmful to eat instant noodles for a long time? ( ) A Harmful B Harmless C Don't know 4. When you eat instant noodles, do you notice the production date and shelf life of instant noodles? ( ) A Notice B Don't care C Don't pay attention 5, you usually eat instant noodles because? ( ) A Convenient B Tasty C Nutritious D Other 6. What do you think is the nutritional value of instant noodles? ( ) A Some nutrition B General C None at all D Others 7. Do you know what ingredients are contained in instant noodles? (Please list them.) 8. Tell me what you know about the uses of each ingredient in instant noodles. What is your favorite brand of instant noodles? 9, what do you personally think in the instant noodles added to the human body can be conducive to health, but also more in line with personal taste? 10, assuming that you are a brand of instant noodles manufacturer, how would you do, so that both profit, quality and pass? As a consumer, what are your requirements for instant noodle manufacturers? Survey Question Statistics:**** 150 sheets issued, 147 sheets recovered Question No. A B C D 1 41 88 18 0 2 66 32 10 39 3 114 14 19 0 4 74 20 53 0 5 74 41 4 28 6 12 95 27 13 From the summarization of the above six questions, it is clear that the majority of the people are not aware of the harmful effects of instant noodles on the human body, and they are not concerned about the seasoning on the package and the date of production. Here, it is necessary to let people understand the points to note when consuming instant noodles. 7. Only 30.6% of the respondents were able to tell the approximate composition and ingredients of instant noodles, but only half of them were able to tell the truth. 8. Only 15.6% of the students were able to answer the question about the uses of the ingredients in instant noodles in terms of flavoring, preserving freshness, and antiseptic, while the remaining 84.4% did not know or had never paid attention to them at all. The students' favorite instant noodles were Master Kong's series of instant noodles. 9. 24.5% of the people think that there is no need to add anything in instant noodles, and 74.5% of the people think that adding beef, sausage, eggs, seaweed, vegetables, shrimp, etc. to instant noodles is good for human health. 10, the following are a few requirements and recommendations for manufacturers: 1) the content of food additives in instant noodles, focusing on the nutritional mix in instant noodles. (2) Improve the ingredients, close to the "green food" requirements. (3) Quality control, strict control of the production line, the use of high-tech technology, computer control. 4）Develop a variety of new flavor varieties to meet the needs of people of all ages. 5）Packaging exquisite, the use of canned, to meet the needs of modern three-member families. V. Discussion of the research: Research and analysis of scientific research departments show that 60% of people who eat instant noodles for a long time are malnourished, 54% suffer from iron-deficiency anemia, 20% lack of vitamin B2, 23% lack of vitamin A, and 20% lack of zinc. Instant noodles sometimes bring trouble. Japan had a sensational national things poisoning, the victim up to ten people. The investigation showed that the cause of poisoning is the consumption of deep-fried instant noodles in high temperature storage for too long, and in the strong sunlight after the sale of the sun, which the oxidation of fats and oils deterioration, the production of toxic substances caused by. Scientific research has confirmed that oil and grease react with oxygen in the air to produce peroxides and epoxides and other harmful substances. When stored at high temperatures and exposed to ultraviolet rays from the sun, mixed with water and other impurities, the oxidization reaction proceeds rapidly and the oxides of fats and oils are further decomposed into toxic aldehydes and ketones. When people eat these oxidized instant noodles, they will be poisoned. Since instant noodles are dried and sealed after frying and packaged. Although many instant noodles are now claimed to be not fried, but more or less will contain the use of oil, therefore, placed in a long time, instant noodles in the oil will be air oxidation decomposition, the generation of toxic aldehydes peroxide. Eat this oil has deteriorated instant noodles, will bring you unexpected trouble, such as causing dizziness, headache, fever, vomiting, diarrhea and other toxic phenomena. Instant noodles stored in the office or at home will often exceed the shelf life and you have not paid attention to it, after accidentally eaten the trouble will be big. In addition, rupture of the packaging of instant noodles, closed poorly, stored for too long, will also be contaminated by bacteria, toxins may be. Therefore, the hygiene of instant noodles should not be neglected. Generally according to the demand to decide the number of purchases, should not be stored too much at a time, the storage time should not be too long, to buy well-packaged, clear trademarks, manufacturers clear. Packaging rupture will be easy to be contaminated, again, such as to accelerate the speed of oxidation and deterioration of instant noodles. Even if the package is intact, check before eating, in addition to pay attention to whether the expiration date, but also look at the quality of the pasty, if you find the surface of the pasty raw, raw mold, traces of moth, indicating that the face has deteriorated, can no longer eat. If you smell a "haram" flavor, spicy taste in the mouth or other odors, it means that the oil has been spoiled, and can not be consumed. Even fresh instant noodles, if used for a long time to replace the staple food, and can not add any other food, it is very easy to lead to human nutritional deficiencies, extremely unfavorable to health. The human body needs six major elements for normal life activities: namely, protein, fat, carbohydrates, minerals, vitamins and water. As long as the lack of one of the nutrients, over time people will be sick. The important components of instant noodles are carbohydrates, soup contains only a small amount of monosodium glutamate (MSG), salt and other flavorings, even if it is a variety of names chicken juice, beef juice, shrimp juice, etc. Instant noodles, which the content of gravy ingredients is very small, far from meeting the amount of nutrients we need every day. Therefore, when eating instant noodles should pay attention to the following points: First, the instant noodles are only suitable for emergency, such as temporary dining inconvenience or by the conditions of the food can not eat when eating. It should be eaten at most once a day and not every day. Second, like instant noodles or really due to the conditions of the limitations, the need to eat instant noodles for a long time, should be appropriate to add some side dishes, in order to supplement the nutritional deficiencies. Such as eating some sausage, beef jerky, dried meat, meat floss, cooked eggs, etc.. You can also add some sesame oil or lard in the instant noodles. Or meals with some raw fruits and vegetables, such as cucumbers, tomatoes, radishes, groundnuts, lotus root, bananas, pears, oranges and so on. Thirdly, people suffering from gastrointestinal diseases and poor appetite, malabsorption, it is best not to eat instant noodles. In short, instant noodles as a kind of convenience food, occasionally eat some of the body is not harmful, but often eat will be detrimental to health. Here we will take an example to summarize the shortcomings of instant noodles: Lin Mou is an instant noodle factory technician, he has to try 6 different instant noodles every day, although not have to eat all of them, but must be tasted out of their advantages and disadvantages. After working for 10 years, Lin finally had to retire early due to stomach problems, headaches, obesity and other illnesses. After retirement, he suffered gallstones, hypertension, diabetes, arteriosclerosis, gastritis and other diseases. Therefore, although convenient, but not often eat instant noodles. But we also see the advantages of instant noodles: it provides convenience to office workers and students, makes effective use of time, and brings economy to people's lives. Moreover, some instant noodles have a delicious flavor, which can enhance one's appetite. For instant noodles which do not have a long history but have occupied a certain market in today's society, while it brings us a high degree of convenience, it also brings a series of problems. Timely consumption of instant noodles can bring us a comfortable life, and we believe that 2 packets per week is the most appropriate amount. Also, in order to prevent and reduce the harm of instant noodles to human body, when we eat instant noodles, we can pour off the soup used to soak the instant noodles, and then mix it with boiled water or other soups, in order to reduce the salt and other harmful substances in it. Moreover, eating instant noodles can be added to the noodles in some vegetables, green peppers and other colored vegetables rich in vitamins, in order to dilute the harm of various additives to the human body.