EFFECTS OF TOO MUCH CONSUMPTION OF PORK AMONG THE

RESIDENTS OF BARANGAY UCAB

A Research Paper

Presented to:

Mrs. Joanie T. Haramain

SHS Core Subject Teacher

Alejo M. Pacalso Memorial National High School

Bua, Tuding, Itogon, Benguet

In Partial Fulfillment

Of the Requirements in

Practical Research I

By:

GEORGIA T. SAPKI

March 22, 2017

 APPROVAL SHEET

In partial fulfillments of the requirements for the CORE subject, Practical

Research I, of the Senior High School Department, this research entitled (Effects of
TOO MUCH CONSUMPTION OF PORK AMONG THE RESIDENTS OF BARANGAY
UCAB) has been prepared and submitted by Georgia Sapki. Here by recommended for
Oral Examination

Joanie T. Haramain
Adviser (Sgd.)

Approved by the tribunal at the oral examination.

Myrna D. Cholin Edgar B. Tomino

Member (Sgd) Chairman (Sgd)

Accepted as partial fulfillment of the requirements for the CORE subject Practical
Research I of the Senior High School Department.
 TABLE OF CONTENTS
I. PRELIMINARIES .i
Cover Page ii
Approval Sheet ..iii
Table of Contentsiv
Acknowledgement.........................................................................................................v
Table of Contents ...vi
II. THE PROBLEM: RATIONALE AND BACKGROUND..1
a. Statement of the Problem...2
b. Objectives of the study....2
c. Null Hypothesis....3
d. Theoretical and Conceptual Framework..4
e. Significance of the study.5
f. Scope and Limitations of the Study...5
g. Definition of Terms...6
III. REVIEW RELATED LITERATURE
a. Review of Related Legal Bases..7
b. Review of Related Literature (local and foreign)..8
c. Justification of the Proposed Study....9
IV. METHODOLOGY
a. Research Design...10
b. Determine the sample size...10
c. Sampling Design and Technique11
d. The Research Instruments...12
e. Data Gathering Procedure13
f. Data Processing Method...14
g. Statistical Treatment..15
V. SCHEDULE OF ACTIVITIES..16
a. Bibliography.17
b. Appendix...18
c. Curriculum Vitae..19
 ACKNOWLEDGEMENT

The researcher would like to express her endless gratitude and everyone who

extended help for the accomplishment of this paper:

To our Almighty God, who blessed me with everything, gave me strength to

surpass all the challenges and hope in times of trials and failures;

To my family, for the inspiration, love and untiring support;

To my dedicated and supportive Practical adviser, Mrs. Joanie Haramain and Mr.

Edgar Tomino for imparting knowledge and for her boundless patience;

To all the respondents who took time in answering the questionnaires;

And to all who inspired the researcher to give her best and everyone who made

every day a significant day.

Georgia T. Sapki
 CHAPTER 1

Rationale and the Problem

BACKGROUND OF THE STUDY

As for my diet, I try to eat lean, clean, and healthy nothing too surprising. And I avoid

too much meat or dairy because they slow you down.

-Bear Grylls

The pig dates back 40 million years to fossils which indicate that wild pig-like

animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were

domesticated in China, and were being raised in Europe by 1500 B.C. On the insistence

of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in

1493. But it is Hernando De Soto who could be dubbed the father of the American pork

industry. He landed with Americas first 13 pigs at Tampa Bay, Florida in 1539.

Native Americans reportedly became very fond of the taste of pork, resulting in

some of the worst attacks on the de Soto expedition. By the time of de Sotos death

three years later, his pig herd had grown to 700 head, not including the ones his troops

had consumed, those that ran away and became wild pigs (and the ancestors of todays

feral pigs or razorbacks), and those given to the Native Americans to keep the

peace. The pork industry in America had begun.

 Pig production spread throughout the new colonies. Hernando Cortez introduced

hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown

Colony in 1607. Semi-wild pigs conducted such rampages in New York colonists grain

fields that every owned pig 14 inches high had to have a ring in its nose. On Manhattan

Island, a long solid wall was constructed on the northern edge of the colony to control

roaming herds of pigs. This area is now known as Wall Street.

The pig population of Pennsylvania colony numbered in the thousands by 1660.

As the seventeenth century closed, the typical farmer owned four or five pigs, supplying

salt pork and bacon for his table with surpluses sold as barreled pork. Finishing pigs on

Native Americans corn became a common practice in Pennsylvania. After the

Revolutionary war, pioneers began heading west and they took their indispensable pigs

with them. A wooden crate filled with young pigs was often hung from the axles of prairie

schooners. As western herds grew, the need for pork processing facilities became

apparent. Packing plants began to spring up in major cities. Pigs were first commercially

slaughtered in Cincinnati, which became known as Pork polis. More pork was packed

there than any other place in the Midwest.

A. Statement of the Problem

The main problem of this study is to find out by conducting a research or a

survey about the Effects of Too Much Consumption of Pork among the residents of

Barangay Ucab.

Specific Problem:

1.) What are the Effects of too Much Consumption of Pork in the health among the

residents of Barangay Ucab in relation to;

a. health

b. taste

c. behavior

d. attitude

2.) Is there a possibility that too much consumption of pork in the health among the

residents of Barangay Ucab can form cancer or illness?

3.) What are the actions and solutions to prevent too much consumption of pork in the

health among the residents of Barangay Ucab?

OBJECTIVES:

The main purpose of this study is to find out b conducting a research or survey

about the Effects of Too Much Consumption of Pork in the Health among the Residents

of Barangay Ucab.

MAIN PROBLEM:

To determine the Effects of too much consumption of pork in the health among

the residents of Barangay Ucab.

To determine if too much consumption of pork in the health can form cancer or

illness among the residents of Barangay Ucab.

To do actions and solutions in preventing too much consumption of pork in the

health.

NULL HYPOTHESIS: There is no significant difference between effects and acquisition

of diseases.
 IV. Methodology

A. Research Design

This chapter states the following tools and methods that were used in the study. The

primary objectives of the study are: (a) to find out the effects of too much consumption

of pork in the health among the residents of Fatima, (b) to determine if too much

consumption of pork can form illness or cancer, (c) to plan and do actions and solutions

in preventing too much consumption of pork in the health.

For the purpose of this research, it is appropriate to use qualitative methods

because Bryman (2004) explains that qualitative research develops research

approaches and focuses on the uses of inductive approaches. Bryman (2004) explains

further that inductive approach compares the relationship between theory and the

research emphasis made on generation of theories. With regards to the various

approaches explained, it was therefore necessary to indicate that qualitative method

was best to apply for this research work. This is due to the fact that it is necessary to

fully comprehend the effects of too much consumption of pork in the health of the

respondents.
 III. REVIEW RELATED LITERATURE

This chapter includes the ideas, generalization or conclusions, finished thesis,

methodologies ad others. Those that were included in these chapter helps in

familiarizing information that are similar and relevant to the present study.

A. REVIEW OF RELATED LEGAL BASES

Previous studies have focused on relationships between the consumption of lean

red meat and increased satiety and weight loss. Most of this research has utilized hypo

caloric, high protein diets specifically designed for weight loss, with little research to

date investigating the cardio metabolic health benefits of eating fresh lean pork. The aim

of the present study was to determine the effect of regular consumption of fresh lean

pork on body composition and CV risk factors over a 6 month period, with no energy

restriction and without change in habitual physical activity patterns.

The present study found that in those consuming pork, body composition was

improved compared to controls, as shown by modest reductions in weight, fat mass, %

body fat, abdominal fat and waist circumference, without loss of lean mass or any

adverse effects on CV risk factors measured. These improvements in body composition

were achieved without changes in total meat or protein intake. This study is the first to

our knowledge to show improvements in body composition with regular pork

consumption.

Pork is less popular than beef and chicken in Australian diets, as reflected by

consumption levels in the National Nutrition Survey and the present study wherein
subjects habitually ate less than 1 serving of pork compared with 2.53 servings of both

beef and chicken per week. The lesser consumption of pork probably reflects a common

misconception that it is an unhealthy meat rich in saturated fat; the link between

saturated fat and CVD is likely to influence consumers choice of meat. We were able to

demonstrate in the present study that adult volunteers could readily increase their

intakes of lean fresh pork cuts to nearly 7 servings per week in place of beef and

chicken for 6 months without affecting either their total meat intake or the CV risk factors

assessed. This observation has important implications for pork producers and

consumers alike.

The means by which the pork diet achieved improvements in body composition

compared with the habitual diet is unclear, although a subtle difference in energy

balance cannot be ruled out. We estimate that a change as small as 400 kJ/day could

account for the observed changes in body composition. Even though there was no

significant change in energy intake in the current study, the FFQ, while validated in

clinical trials, might not have been sufficiently sensitive to detect such a subtle change

in energy intake. Similar limitations apply to our ability to estimate energy expenditure.

Interestingly, Mikkelsen and colleagues showed greater 24 h energy expenditure

(thermogenesis) following a pork diet than a soy diet or high carbohydrate diet. Fat

levels were matched in all 3 diets, protein was matched on the pork and soy diets and

energy intake did not change during the intervention. It appears that the thermo genic

effect of protein depends on the type of protein and it may be that the type and amount

of amino acids present in pork protein favor increased protein synthesis and turnover

rates which in turn increase thermogenesis and energy expenditure leading to less fat
deposition. However, we are unable to say if the improvements in the present study

were specific to pork or whether consumption of other high protein meat diets would

have had the same effect. Based on past experiences in our center, volunteers appear

to participate in our dietary intervention trials to learn more about their health such as

information on their blood lipid and glucose profiles, blood pressure, body fat and

dietary intake therefore are very compliant with the study protocol. However we do

acknowledge that the difference in contact with the control group during the trial is a

potential confounder. Moreover Wadden et al. (21) demonstrated maintenance of weight

loss in participants from the Look ahead study in those participants who attended more

treatment sessions. As described earlier, the pork group met with the investigators

fortnightly whereas the control group was contacted regularly by phone to see how they

were progressing. Thus patterns of diet and exercise in the latter group may have

fluctuated more between visits, reducing the reliability of assessments of energy intake

and expenditure.

There has been much discussion about the association between meat consumption

and development of coronary heart disease, stroke and diabetes, most likely due to

concern over the saturated fat content of meats and its effect on CV risk factors such as

blood cholesterol levels. However, relationships between meat consumption and cardio

metabolic health parameters are not well defined. A recent systematic review and meta-

analysis of the evidence for relationships between unprocessed fresh meat from beef,

hamburgers, lamb, pork or game and processed meat (any meat preserved by smoking,

curing, salting, or addition of chemical preservatives such as bacon, salami, sausages,

hot dogs or processed deli or luncheon meats) found that the intake of unprocessed
(fresh) meat was not associated with coronary heart disease or diabetes mellitus,

whereas processed meat intake was associated with 42% higher risk of coronary heart

disease and 19% higher risk of diabetes mellitus. This study demonstrates the need for

greater understanding of the potential cardio metabolic health benefits of fresh lean

meat and recognition in dietary recommendations.

The present study found no change in a selection of CV risk factors following regular

consumption of fresh lean pork for 6 months. These results are in agreement with

Coates et al. who showed that consumption of 1 kg of fresh pork per week for 12 weeks

had no adverse effect on blood lipids. In the present study improvements in risk factors

were not expected as the intervention was not intended to be a hypo caloric or high

protein diet.

A. REVIEW OF RELATED LITERATURE

The World Health Organization has determined that dietary factors account for at

least 30 percent of all cancers in Western countries and up to 20 percent in developing

countries. When cancer researchers started to search for links between diet and cancer,

one of the most noticeable findings was that people who avoided meat were much less

likely to develop the disease. Large studies in England and Germany showed that

vegetarians were about 40 percent less likely to develop cancer compared to meat

eaters.

In the United States, researchers studied Seventh-day Adventists, a religious group

that is remarkable because, although nearly all members avoid tobacco and alcohol and
follow generally healthful lifestyles, about half of the Adventist population is vegetarian,

while the other half consumes modest amounts of meat. Eating too much red meat has

already been linked to heart disease, various types of cancer, and early death, but has

never officially been classified as a cancer-causing food. In 2014, the WHOs

International Agency for Research on Cancer (IARC).

According to the World Cancer Research Fund, There is strong evidence that

eating a lot of these foods [red and processed meat] increases your risk of bowel

cancer. Experts estimate that half of all cases of the disease could be prevented by

adopting a healthier lifestyle.

Additionally, according to Harvard Medical School, cutting out or reducing red meat

consumption can help prolong your life by up to 20%. The study, published in

the Archives of Internal Medicine, found unequivocally that people who ate the most red

meat (especially processed red meats) died younger, and most often from

cardiovascular diseases and cancer.

 A. Justification of the Study

In 1995, 25 million gallons of putrid hog urine and feces spilled into a North Carolina

river, immediately killing between 10 and 14 million fish. To get around water pollution

limits, factory farms will frequently take the tons of urine and feces that are stored in

cesspools and turn them into liquid waste that they spray into the air. This manure-filled

mist is carried away by the wind and inhaled by the people who live nearby.

It is critical that the basic principles and implications of too much consumption of

pork in the health be thoroughly examined and understood before adoption.\

The intent of this research initiative is to:

>Provide a comprehensive analysis of the proposed Effects of Too Much Consumption

of Pork in the Health and how it is likely to affect the economies of countries that

implement it, especially Philippines;

> Identify potential risks to the economies of Philippines; and

>Formulate options to mitigate such risks.

 CHAPTER 3

PRESENTATION:

This chapter comprises the presentation of the findings resulting from this study.

1. SOME OF THE GIVEN POSSIBILITIES OF THE EFFECTS OF TOO MUCH

CONSUMPTION OF PORK

Table 1 shows the number of the Barangay Ucab who were experiences the

given possibilities of too much consumption of pork.

SITIO SITIO BAGTO SITIO TOTAL

MINERSAYD SINAYD
HIGHBLOOD 20 15 16 51

OBESITY 10 5 7 22
INCREASED 5 5 1 11
CANCER RISK
STRESS AND 5 10 5 20
ANGER
OTHERS
(SPECIFIED) :
HYPERTENSION 1 0 1 2
ATHRITIES 0 1 2 3
TOTAL 109
Tale 1

Some of the Given Possibilities of the Effects of Too Much Consumption of Pork

Table 1 show the number of respondents who are affected in the given

possibilities of too much consumption of pork. The tabulated results of the survey had

shown that majority of the respondents had rarely observed that all given possibilities of

too much consumption of pork under high blood (51 respondents), obesity (22

respondents), increased cancer risk (11 respondents), Stress and Anger (20

respondents). In the others that was specified under hypertension (2 respondents), and

arthritis (3 respondents).The table shows that 18% of the respondents who answered

the survey who experiences increased cancer risk. 33 % who answered the survey that

experiences stress and anger. 37% who experiences obesity and lastly 85% who

answered experiences high blood. Majority of the surveyed respondents which is 85%

of the population said that high blood does not make your health or situation better.

2. Checking Pork Quality

QUESTION: YES NO
DO YOU CHECK THE PORK QUALITY? 53 9

TOTAL: 62

In table 2 shows that among all the 60 respondents, the respondents who

answered the questionnaire in checking the pork quality; in yes, there are 51

respondents while in No there is 9 respondents.

85% in respondents who agree in checking the pork quality while 15%

respondents who didnt agree in checking the pork quality that this factor may be one
reason why they were affected in the acquisition of diseases known as high blood,

obesity, increased cancer risk and stress and anger.

CHAPTER 4

CONCLUSION, ANALYSIS, AND INTERPRETATION

The researcher found out that the common given effects of too much

consumption of pork that the respondents experiences are high blood. These factors

have the majority of responses. The result of this questionnaire means that the

respondents always eat too much pork before they experiences bad situations.

The researcher also found out that the respondents among the
 SUMMARY

In summary, this study demonstrated that regular inclusion of pork in the diet in

place of other meats may improve body composition with adversely affecting risk factors

for Acquisition of diseases. Improvements in body composition were achieved without

energy restriction or apparent changes in physical activity levels, total meat or protein

intakes. However, the change in body composition may reflect a subtle difference in

energy balance. Further research is warranted to investigate the effect of too much

consumption of pork in the health. The present observations suggest that the perception

of pork as a less nutritious meat should be reconsidered and more on healthy foods like

vegetables and fruits.

RECOMMENDATION

The recommended pointers that the respondents enumerated are avoid eating

pork, have a proper plan and know your priorities, The majority of the respondents

answered eating of healthy foods like vegetables, fruits, and fish. This would mean that

the respondent needs to choose properly the nutrition foods only. The second largest
pointer is having a proper eating habits plan. The respondents recognize that eating

habits plan is very important in the improvement of health.

BIBLIOGRAPHY

Zaphra, N.D. "Sources of Meat".(2010). Food and Agriculture Organization (FAO). 25

November 2014. Retrieved 19 November 2016. http://www.dur-a-avaler.com/wp-
content/uploads/2013/02/Red%20meat%20consumption%20An%20overview.

Florentino, K.D. (2005). Pigs Force Rethink on Human History University of Oxford
Press Office. http://www.porkbeinspired.com/about-the-national-pork-board/the-
history-of-pork/.

Giuffra, E; Kijas, JM; Amarger, V; Carlborg, O; Jeon, JT; Andersson, L (2000). "The

origin of the domestic pig: independent domestication and subsequent

introgression". Genetics. 154 (4): 178591. PMC 1461048.

http://www.pcrm.org/health/cancer-resources.

Snyder, M.T, (2017)End of the American Dream. http://www.pcrm.org/health/ diet-

cancer/facts/meat-consumption-and-cancer-risk
Reckeweg, M.D. (1983). The Adverse Influence of Pork Consumption on Health.

Biological Therapy Vol.1 No. 2. http://www.investopedia.com

APPENDIX B

Table 2

Checking of Pork Quality

QUESTION: YES NO
DO YOU CHECK THE PORK QUALITY? 53 9

TOTAL: 62

Meat Eating Habit Changed

I was a vegan or 3 5%
vegetarian before
and I am more
convinced about it.

All stories are so 5 8.3%

appalling that I have
given up meat
recently
I am now eating a lot 30 50%
less meat and more
real food, mostly
green and not too
much.
I have given up red 32 53%
meat but still buy
chicken and fish
 TOTAL: 70

Table 3

APPENDICES

APPENDIX A

Given Possibilities Effects of Too Much Consumption of Pork Residents Experiences

TALLY SHEETS

SITIO SITIO BAGTO SITIO TOTAL

MINERSAYD SINAYD
HIGHBLOOD 20 15 16 51

OBESITY 10 5 7 22
INCREASED 5 5 1 11
CANCER RISK
STRESS AND 5 10 5 20
ANGER
OTHERS
(SPECIFIED) :
HYPERTENSION 1 0 1 2
ATHRITIES 0 1 2 3
TOTAL 109
Table 1