-1
CALIFORNIA STATE UNIVERSITY, NORTHRIDGE
SPIRULINA ALGAE AS A DIETARY PROTEIN SUPPLEMENT
A thesis submitted in partial satisfaction of the requirements for the degree of Master of Science in Home Economics
by Melissa D. Stewart
t-lay, 1983 The Thesis of Melissa D. Stewart is approved:
Lillie M. Grossman, Dr. P.H.
Ann R. Stasch, Ph.D. Committee Chairperson
California State University, Northridge
ii ACKNOWLEDGMENTS
The author wishes to express appreciation to Dr. Ann R. Stasch, Professor and Committee Chairperson, for her patient and professional guidance during the development of this thesis. Sincere appreciation is also extended to Dr. Lillie M. Grossman and Dr. Marjory L. Joseph for their advice and assistance in the preparation of this thesis. Gratitude is also extended to librarian Misha Schutt for his time and assistance in procuring many of the articles cited in these pages, and to Alex Gorenstein for his proficient translation of the Ukranian studies.
iii 9 .
TABLE OF CONTENTS
Page ACKNOWLEDGMENTS • ...... • iii LIST OF TABLES ...... vi LIST OF FIGURES • ...... • vii ABSTRACT ...... viii
CHAPTER I. INTRODUCTION • • • ...... 1 Assumptions • • • ...... 4 Limitations ••••••••••••• 5 Definition of Terms ...... 5 II. REVIEW OF LITERATURE • • • ...... 8 History of Spirulina • • • • • • • • • 8 Nutritional Analysis • • • • • • • 10 Chlorella Algae • • • • • • • • • • • 13 Safety Studies • • • • • ••••• 14 Current Production and Uses • • • • • 16 Consumer Acceptance • • • • • • • 20 III. PROCEDURES • ...... • 24 Population for the Study • • • • • 24 The Research Design • • • • • • • • • 24 Selection of the Sample • • • • • • • 24 Data Collection • • • • • • • • • 25 The Instrument • • • • • • • • • • • • 25 Data Analysis • • • • • • • • •• 26 IV. RESULTS AND DISCUSSION • ...... • • • 27 Knowledge and Use of Spirulina Algae • 29 Protein Preferences and Attitudes •• 31 Attitudes Toward Spirulina •••••• 34 V. SUf.lMARY, CONCLUSIONS AND RECOMMENDATIONS • 4 5 Recommendations ...... • 47
iv Page REFERENCES ...... • • 49 APPENDICES ...... • 53 A. Lower Division Students' Data . . . . . • 54 B. Upper Division and Graduate Students' Data ••••••• . . 58
v LIST OF TABLES
Table Page 1. Use of Spirulina ••••• ...... • 30 2. Familiarity With Spirulina for Selected Uses • • • ...... • 32 3. Opinions Concerning Energy From Protein . . • 35 4. Opinions Concerning Spirulina as a "Food Fad" • • • • • • • • • • • • • • • 38 5. Knowledge of Algae Use as Food • ...... • 39 6. Opinions Concerning Spirulina for Enrichment of Foods •••••• . . . . . • 40 7. Opinions Concerning Use of Spirulina in Commercially Prepared Foods • • . . . . • 42
vi LIST OF FIGURES
Figure Page
1. Shopping in Health Food Stores • • • . . • 28 2. Preferred Protein Sources •••••••• 33 3. Protein Supplement Preferences •••••••• 36
vii ABSTRACT
SPIRULINA ALGAE AS A DIETARY PROTEIN SUPPLEMENT by Melissa D. Stewart Master of Science in Horne Economics
Spirulina algae is a currently available food form that is rich in protein and has been consumed by man and animals for hundreds of years. The current use of novel foods in this country, however, has been limited due to lack of education regarding their nutritional content, digestibility and safety. Consumer education regarding these qualities of non-traditional protein sources, such as Spirulina algae, will become increasingly important as the world population continues to increase and place additional demands on conventional food proteins. The purpose of this study was to determine the knowledge and opinions of university nutrition students regarding the use of Spirulina algae as a food source. A questionnaire was distributed to 142 university students
viii enrolled in nutrition courses at California State University, Northridge. The findings of this study confirm the importance of nutrition education with regard to the acceptance of novel food products. This is evidenced by the finding that most students indicated they would purchase a food product which contained Spirulina if they thought it was nutritious and safe for human consumption. Almost all of the students indicated that if a shortage of traditional protein food occurred they would be willing to include Spirulina algae in their diet, or recommend it to others. In general, most students were unfamiliar with the use of Spirulina algae as a food substance.
ix CHAPTER I
INTRODUCTION
Malnutrition and undernourishment exist in vast areas of the world today. They constitute the greatest problem found among children in the developing countries, where there is a marked calorie-protein deficiency (17). While inadequate distribution of food has increased the number of the world's hungry people by 14 percent since 1970, the current rate of world population explosion indicates that food protein from traditional sources will be inadequate to meet demands by the end of this century (18, 21, 45). The world now has about 3.92 billion people and the population is growing at the rate of about 64 million people per year. By the year 2000 the world population is expected to be about six billion (18, 41). The United Nations forecasts that by 2025 to 2035 there will be between 10 and 12.5 billion people on earth (17). Many agricultural experts fear that food supplies cannot keep up with the demands since, even with the improved yields of conventional agriculture, there are limitations on its capacity to provide all the protein needed for the world's growing population (6, 10, 18, 42). Research conducted by the United Nations Food and Agriculture Organization has revealed that the number of
1 2
badly nourished people in the world rose from 400 million in 1971 to 455 million in 1974 (21). It has also been established that malnutrition is not restricted to populations of underdeveloped countries. A study conducted by the Senate Select Committee on Nutrition and Human Needs revealed that many Americans suffer from inadequate diets not as a result of poverty, but due to lack of knowledge of proper foods to buy (29). Certain fasting, vegetarian and macrobiotic diets also can result in protein and vitamin deficiencies (22}. Even though the United States is currently in a fortunate position with respect to the world food shortage, this does not mean that a much larger population with its attendant food problems will not affect the American diet. Predicted grain shortages in developing countries could cause traditional protein foods in America, such as grain-fed beef, to become a rarity (18). This trend in world food availability will contribute to the continual rising cost of traditional protein foods (18, 28). Agricultural economist Dr. William w. Gallimore (18) predicts that as the prices of traditional protein foods such as meat and dairy products rise, Americans will switch to less expensive, non traditional protein sources to keep food costs at a con stant proportion of their income. Examination of a variety of unusual food sources has led to the conclusion that single-cell protein probably J
presents the best chance for the development of a non agriculturally based food supply (10>. As a result, it has been forecast by several scientists that much of the world's future food supply will be grown by mass culture of a simple form of life such as microscopic algae (4). Research indicates that a blue-green, helical algae known as Spirulina is not only the most nutritious of the world's algae, but it is the most concentrated form of any organic food (3, 18, 22, 34). It is a highly concentrated source of protein with a clear potential as a product to complement and enrich other proteins in the diet, such as corn or wheat (6). In addition to all of the essential amino acids, it contains unsaturated fatty acids, major vitamins and minerals (19, 32). In analyzing approaches to the relief of malnutrition it becomes evident that the educational problem of helping people make the most of their personal and environmental resources needs as much attention as the nutritional problem in any community (7). This is evidenced by the fact that the acceptability of novel foods by the consumer is conditioned in part by the knowledge of their nutritional content, digestibility and safety. Consequently, the use of novel foods has been restricted due to lack of education with regard to these qualities. Therefore, dissemination of accurate information to the consumer about novel foods is an immediate need, in addition to increasing their production and acceptability (7, 34). This is especially urgent in view of the projected trend in world protein availibility and is compounded by the lack of knowledge of many Americans regarding correct food choices for an adequate diet. Spirulina algae is currently being marketed in this country as an aid for weight loss and improving sports performance. As a result of these claims, and the lack of factual information given to consumers regarding this product, many individuals are unaware that Spirulina algae is a naturally nutritious food form which has been consumed by humans as well as animals for hundreds of years. The objective of this study was to determine the knowledge of university students regarding the use of an unconventional food source, Spirulina algae. The attitudes of the selected students toward the use of protein supplements, including algae, as a food source in the human diet will also be discussed.
Assumptions
This research study will make the following assumptions: 1. That University Nutrition students are the future educators in their field. 2. That the questionnaire is a valid means of collecting data from University students concerning their knowledge 5
and attitudes about the use of Spirulina algae in the human diet. 3. That the participating students will answer the questionnaire truthfully.
Limitation~
The study had the following limitations: 1. Distribution of the questionnaire was confined to approximately 150 subjects within a limited geographical area of Los Angeles, and therefore does not represent a complete spectrum of university students in Los Angeles. 2. The full spectrum of the American population of university students was not represented by this study due to obvious financial and time restraints. 3. Knowledge and attitudes regarding only one alternate source of single-cell protein, Spirulina algae, was studied. 4. There was no previous research available on Spirulina algae to serve as a guideline for comparison.
Definition ~ Terms
Alternate protein sources: food sources of protein other than meat, fish, poultry, eggs and dairy products.
Biological Value: a measure of protein quality, assessed by determining the extent to which a given protein supports nitrogen retention. 6
International Units: one International Unit of vitamin A corresponds to 0.6 micrograms of beta-carotene and 0.3 micrograms of retinol Malnutrition: insufficient nutrient intake due to lack of available food substances or unhealthful eating habits. Micro-algae: microscopically visible algae, as opposed to macroscopic algae such as seaweed. ~ protein utilization: an assay to determine the amount of protein nitrogen retained in the body after ingestion of a dietary protein. Nitrogen balance: the state that exists when the amount of nitrogen ingested equals the amount excreted each day. Non-polar lipids: the total content of monoglycerides, diglycerides, triglycerides and free fatty acids (23). Organic ~: food produced by animals, plants, or microorganisms. Photoautotrophic: a category of organisms consisting of green plants, bacteria and algae which form protein and carbohydrates through photosynthetic processes. Phytoplankton: the unicellular algae which grows abundantly in the ocean. Protein efficiency ratip: an assay to measure protein 7 quality of a given food by comparing it with the standard protein, casein. Single-cell protein: microorganisms such as bacteria, yeast and algae which can supply a large part of the human protein requirement (28). CHAPTER II REVIEW OF LITERATURE Histor~ ~ Spirulina Spirulina is a microscopic alga which grows naturally in highly-alkaline lakes in Mexico and Central Africa <6, 39). One of the factors that stimulated the current interest in this algae as food was the record of an historian in 1886 that the consumption of micro-algae was popular with the Aztecs living around Lake Texcoco in Mexico between the 13th and 16th centuries (39). The Aztecs recognized that this green mixture fed waterfowl attracted to the lake as well as the people (19). Accord ing to accounts of Conquistadors, the Indians collected the algae once a year, when the thickness of the layer on the lake was at its best. This material was composed mainly of a blue-green alga, Spirulina maxima. After it was sun-dried, it was sold in the adjacent villages as a complement to maize and seems to have been eaten and enjoyed without ill effect. This trade declined soon after the Spaniards became established (15,· 19, 39). Another strain of the blue-green algae Spirulina has been collected for food since ancient times by tribes 8 9 p ' living in relative isolation in Africa. Spiruljna platensis has been identified as the predominant species of phytoplankton harvested from Lake Chad by the Kanembu tribe of Africa (9). After winds push the algae toward the shore, it is collected by the women and spread on the sand to be sundried. The dried cake, named "dihe", is sold mainly in local markets. "Dihe" is used in a thick sauce made of tomatoes, chili peppers and spices served over millet. This dressing is prepared and consumed daily in the basic local dish, the "biri" (9, 14, 18, 34). Most Kanembu consume 50 to 60 grams of dihe a day, an amount that exceeds the minimum daily protein require ments (19) • A joint Belgian and French survey expedition during the winter of 1964-65 produced first-hand information about the blue-green algae growing on the surface of Lake Chad in Africa. A botanist named Jean Leonard accompanied a team of twelve military personnel on the Trans-Saharan expedition. He compared the edible substance called "dihe", which is sold as a flat cake in the markets near Lake Chad, with a microscopic algae collected from lakes more than 750 miles north-east of that region. Examination of both samples revealed that they were almost exclusively composed of the alga Spiru lina platensis. Further analysis at a bacteriology laboratory in Brussels revealed that it is a food-plant very rich in protein (26). 10 Nutritional Analysis Microorganisms have received much attention as alternate sources of protein. Spirulina's special merit as a food source is that it contains 60 to 70 percent protein on a dry weight basis. This is higher than any other natural food (10, 21). By comparison, on a dry weight basis, soybeans contain 39 percent, beef, 18 to 20 percent and wheat, 6 to 10 percent protein (21). In addition to being a concentrated source of protein, Spirulina is also a source of protein of rela tively high quality. This is indicated by protein effi ciency ratio (PER) and net protein utilization (NPU) values of diets based on Spirulina from Lakes Texcoco and Chad. The PER values of dried Spirulina algae alone range from 67 to 87 percent of that of casein. The NPU values of dried Spirulina algae alone range from 85 to 92 percent of that of casein (11). The biological value of Spirulina algae was concluded by Waslien (47) to be superior to casein in a study in which protein from yeast and algae sources was compared with casein. Spirulina contains all nine of the essential amino acids. The content of all but one is equal or superior to the Food and Agriculture Organization (FAO) standard (10, 46). While there are slight differences in the amino acid content of the various strains of Spirulina, most researchers agree that the content of the 11 sulfur-containing amino acid methionine is limiting when compared to the FAO standard combination {6, 9, 11, 14, 21, 46). Spirulina algae contains considerable amounts of vitamins which are commonly obtained in the average diet by a combination of several types of foods. It is the richest plant source of cobalamine (Bl2) so far dis covered, containing 2 mg/kg dried algae (11, 20). One hundred grams of the algae contains 100,333 International Units of carotene, 80 percent of which is in the form of beta-carotene, the major metabolic precursor of vitamin A (9,36). Twenty grams of Spirulina contains 3.8 milli grams of vitamin E. This quantity is approximately 20 percent of the Recommended Dietary Allowence (RDA) for this fat-soluble vitamin, and it is greater than that found in the same quantity of raw wheat germ, which provides 3.0 milligrams of vitamin E <11, 43)e Spirulina algae contains greater amounts of thiamine and folic acid than are present in liver. Liver contains 0.26 mg percent thiamine and 0.294 mg percent folic acid, as compared with 1.15 and 72.90 mg percent of these vitamins in the algae. Spirulina also contains ascorbic acid, niacin, riboflavin, pyridoxine and panto thenic acid (9, 11). Results from a study in which beef was compared with Spirulina on a dry weight basis con cluded that the algae contained more of all of the 12 B vitamins, except Bl2, than did beef (11). Spirulina algae is the only photoautotrophic organism studied thus far which has been found to contain substantial quantities of gamma-linoleic acid (32). The algae contains approximately six to seven percent lipids on a dried basis <14, 23), of which free fatty acids comprise approximately 69.3 percent of the total non polar lipids (23). Linoleic and gamma-linoleic acid are present together in amounts exceeding 20 percent of the total fatty acids <23). Two tablespoons of dried Spiru lina algae will provide 0.2 grams each of linoleic and linolenic acids (43). As a result, supplementation of esential fatty acid deficient diets with Spirulina could be beneficial, apart from the protein and B vitamins provided. Spirulina also contains several minerals including calcium, phosphorus, iron, sodium, chlorine, magnesium, manganese, zinc and potassium. The content of iron is the most significant of the minerals in the quantities of Spirulina normally consumed. Iron levels are between 475 and 580 mg/kg dried algae. Two tablespoons contain over 50 percent of the RDA for iron. A number of the trace elements have been identified in Spirulina including bismuth, cobalt, chromium and selenium (20, 21, 44). Due to the high purine content of most single cell protein, the FAO Protein Advisory Group suggests two grams of nucleic acid per day as the maximum that single- 13 cell protein should contribute in the diet of an adult (6). Spirulina contains approximately 4.3 percent nucleic acids (6, 34). This amount of non-protein nitrogen is low in comparison with that of other single-cell proteins, such as yeast. Although some studies show that ingestion of 200 to 500 grams of Spirulina is needed before tempo rary intolerance symptoms are noticed, the Protein Advi sory Group has recommended that 46 grams be established as the upper limit of daily intake in an adult (6, 12). This amount is ample enough to be used as a protein concentrate to complement other proteins in the diet. Chlorella Algae The idea of producing microscopic algae rich in proteins for human nutrition started in the United States in 1950 with research on Chlorella algae. The first accelerated cultures in synthetic medium were carried out at that time (14). Spirulina algae has been proven to be more favorable for human nutrition than Chlorella algae for several reasons. Unlike Chlorella, Spirulina does not contain a hard cell wall which interferes with digestion and the absorption of its amino acids and other nutrients. This contributes to its high digesti bility value of 84 to 89 percent (14, 34). Spirulina contains approximately 68 percent protein as compared with approximately 54 percent protein in Chlorella. In addition, due to the larger cell size, Spirulina can be 14 separated from the culture by simple filtration methods, whereas the harvesting of Chlorella requires an expensive process of centrifugation (21, 4 8). Safety Studies Several studies have been conducted to determine the relative safety of ingestion of various quantities of algae in rats and humans for selected periods of time. In one experiment, rats were fed 30 grams of Spirulina algae at two to three day intervals for 23 days. The organ and body weights of these rats were found to be similar to those of the cereal base and sodium caseinate fed rats. The protein-free control diet resulted in comparatively low organ weight. In addition, no apparent signs of organ or body toxicity were observed in Spirulina fed rats (10). Similar results were observed in an experiment in which the rate of protein synthesis in rat skeletal muscle was observed in rats fed various protein diets for six days. Results of the incorporation of radioac tive amino acids into protein by skeletal muscle showed Spirulina to be superior to the low-quality protein of wheat gluten, but inferior to the high-quality protein of casein supplemented with methionine (33). Another test of the nutritional quality of protein is its effect on ribosomal activity and subsequent protein synthesis in the liver. In a study conducted to determine the effect of selected dietary 15 proteins on protein synthesis in rat liver, ribosomal activity decreased less when feeding with Spirulina ~latensis than with wheat gluten (46). Most studies involving algae-feeding in humans have utilized the algae Chlorella rather than Spirulina. In spite of the comparative inferiority of Chlorella as a food source, results of these studies have been encouraging. The authors of a study involving the human feeding of algae in amounts varying from 10 to 500 grams per person per day concluded that up to 100 grams of algae per day could be well tolerated, at least for a short time (35). A nitrogen balance study involving human subjects, in which Chlorella algae contributed 90 to 95 percent of the total dietary nitrogen intake, showed that nitrogen balance can be maintained in human subjects using algae as the protein source. It was suggested that 8 to 10 grams of algae nitrogen would be sufficient (12, 13). Larger amounts of other single-cell proteins, such as yeast, were required to maintain nitrogen balance, thus causing greater increases in uric acid levels (47). Nitrogen, sodium and potassium balances were not modified in another study in which Spirulina provided respectively 15%, 30% and 50% of the protein ration for five subjects. No intestinal problems appeared (40). In Bangkok, clinical investigations were conducted involving 40 student-nurses on an algae- 16 containing diet. In a 1900 calorie diet, the daily amount of algae eaten varied between 12 and 14 grams. The uric acid plasma levels of these volunteers were measured five times during the experimental period and no influence of the algae-containing diet on plasma uric acid levels was found (16). In another study, plasma and urinary uric acid concentrations were not dangerously elevated when seven healthy men were fed diets containing 25 grams of protein from Chlorella algae (47). Successful nutritional tests have reportedly been completed in Mexico in which a group of athletes of the Comite Olimpico Mexicano took 20 to 40 grams of Spirulina daily during two periods of 30 to 45 successive days with good results. In addition, the FAO has conducted successful nutritional tests with Spirulina in the Lake Chad region since 1947 (34>. Current Production and ~ Spirulina can be used as animal or human food. At present, Spirulina is being used in Mexico on poultry farms. It is rich in carotenoids and xanthophylls, which are useful in improving the color of egg yolks (14). Spirulina is currently being produced with advanced industrial technology by a plant in Mexico called Sosa Texcoco. Most of the Spirulina produced at this plant is imported by the Japanese who use it to improve the color of egg yolks and goldfish, and to speed 17 the growth and improve the reproductive capacity of fresh-water fish and silkworms (19). The annual production of Spirulina at the Lake Texcoco plant in 1981 amounted to 400 tons, and a two-fold increase is expected in the near future (43). A pilot plant for the produc tion of Spirulina has also been established in the South of France by the Institut Francais de Petrole where yields of 15 grams per square meter per day have been reported (14). Microbial cells are capable of reproducing them selves at a much faster rate than conventional animal and plant food sources. Since they do not require farm land, climate and growth can easily be controlled. The term single-cell protein has been applied to a large number of species of bacteria, yeasts, fungi and algae which hav~ been investigated as potential sources of food. The criteria for selection includes the following: (a) rapid growth on inexpensive culture media, (b) high protein content (at least 50 percent) of biomass yield, (c) a palatable and non-toxic protein (44). The produc tion of algae as a protein source has an apparent advan tage over other single-cell proteins in that algae are the only group of microorganisms which undergo photosyn thesis and can therefore utilize the energy from sunlight (48). Spirulina algae will optimally grow in sodium-rich water at a pH between 8.5 and 11.0 when the temperature is 30 to 35°C <6, 8). This gives it some important 18 advantages since the high pH of the culture medium en sures that abundant carbon dioxide for photosynthesis is present at all times. In addition, high alkalinity pre vents the invasion and development of other potentially harmful microorganisms which do not tolerate a high pH (34). By contrast, Chlorella algae grows in an acid medium and must be continuously supplied with carbon dioxide (21). Spirulina can be cultured continuously for indus trial mass production when the conditions for growth are provided artificially (1). When given the proper lighting, temperature, pH, and nitrogen source, a Spirulina culture can produce at least 10 tons per acre per year <43). Research on the changes in amino acid content with age of the culture indicates that the 30-day old culture is optimum for harvesting. After 30 days of growth the amount of lysine, histidine and phenylalanine decreases with the age of the culture (31). The Valley of Mexico has about 240 days of sunshine per year and the water of Lake Texcoco has a pH factor between 9 and 10. These conditions are conducive to production of from 12,000 to 30,000 kg of dried pro tein per year per 100 acres from Spirulina. By contrast, one hectare (100 acres) of maize yields no more than 400 kg of protein and one hectare of soybeans produces only 780 kg of protein no, 19). 19 To ensure the safety of the Spirulina produced at the Mexican plant at Lake Texcoco, after harvesting, the wet Spirulina paste is homogenized and then pasteurized at 70°C for 16 to 18 minutes to purify the product. The pasteurized paste is then spray-dried for a few seconds in a steel chamber at 200°C. The limited exposure heats the algae to 30 to 60 t1 c. The heat damage is minimal since the algae is quickly cooled to room temperature. The low moisture content of the powder, less than 7 percent, preserves the product with minimal processing. For developing countries and future large scale operations, solar energy would most likely be the primary energy used to dry the harvested algae (43). Other production plants, such as the Dainippon Ink and Chemical Co. farm in Thailand, claim that lower pasteur ization temperatures are adequate because of the highly alkaline culturing environment and the use of clean underground water {43). While soy products are being used for protein by developing countries to take the place of expensive meats and poultry, evidence from a recent study at the Univer sity of Kansas Medical Center indicated that various forms of soy inhibit the absorption of iron in the body. This is particularly undesirable since iron deficiency is a major problem in developing countries, as well as in Am e r i c a ( 3 7 ) • 20 Spirulina is currently being marketed in this country as a food supplement (27). It compares favorably with other natural and synthetic protein supplements on the market today due to its high digestibility and nutritional value. Spirulina can be used to fortify al most any kind of flour or sauce in much the same way that soy proteins have been used by the food industry as a meat extender and supplement for breads, cereals, and instant foods (19). In Mexico, one of the more accept able uses of Spirulina is in fortifying cereals (36). Consumer Acceptance Reports on the palatibility of Spirulina forti fied products range from favorable to unfavorable (12, 19, 35). Food technologists are working both in Mexico and France on the decoloration of algae. While this reduces the nutritional quality, their efforts have pro duced a tasteless, odorless, light-brownish powder that may be incorporated into many foods or may be used as the base for instant soups or custard-like desserts (6). Food habits develop gradually from infancy to adulthood. Both acceptability and palatibility of foods are conditioned by three variables. The sensory proper ties coming from the food, the attitudes of the eater towards the food, and the consumer's interests all in fluence the degree of acceptability and palatibility ascribed to a food product. Because of these factors, 2'1 new food preparations are often rejected because they are strange or have never been seen before. In addition, people do not consume the full range of nutritious foods available to them since cultural factors determine what they regard as good food. For this reason food taboos are common. Even when the novelty and cultural barriers of a particular food have been overcome, rejection often occurs due to inaccurate knowledge of its digestibility ( 3 4) • Certain steps can be taken to increase the acceptability of novel foods. Developing and testing standardized recipes which utilize the novel foods are important steps in this process. This would be followed by introducing the accepted recipes into homes and commu nity feeding programs, and popularizing the novel foods through the media (3 4). A major contributing factor to the acceptance of a novel food is the imparting of nutrition education to consumers regarding the benefits of the particular food. This must also include information about the digestive qualities of the new food product (34). There are several ways to maximize public accept ance of single-cell protein. In addition to the nutri tional qualities, detailed evidence of safety should be presented. The avoidance of names with potentially nega tive connotations will also minimize difficulties in obtaining public acceptance of single-cell protein (35). 22 As the world population continues to increase and place additional demands on quantities of food pro tein from conventional sources, it becomes imperative that we give increased attention to alternate economical sources of food protein such as Spirulina algae. This includes attention to the educational aspects required to increase the acceptability of the novel food source of Spirulina algae by the consumer. Just as the African population living 750 miles north-east of Lake Chad had no idea of the nutritional content of the algae growing in their lakes <26), the American population can be the victims of lack of knowledge of this currently available food resource. University nutrition and food science students will be the professionals who are confronted with the educational task of helping people make the most of their personal and environmental resources in alleviating pro tein malnutrition. As a result, their knowledge of, and attitudes toward, the use of alternate protein sources, such as Spirulina algae, will have a definite influence on the acceptance of this food product in future years. It is thus the purpose of this study to deter mine the knowledge and attitudes of selected university students regarding the use of Spirulina algae in the 2J human diet. Educators in the areas of agriculture, nutrition and health care, as well as the manufacturers and advertisers of alternate protein sources such as Spirulina algae could benefit from an understanding of this information. CHAPTER III PROCEDURES Population ~ ~ Study The population consisted of 142 university stu dents who were enrolled in nutrition courses at Calif ornia State University Northridge. ~ Research Design The study was conducted to determine the knowl edge and attitudes of university nutrition students regarding the use of Spirulina algae in the human diet. A descriptive-type survey questionnaire was distributed to -subjects selected by non-probability sampling who were enrolled in various nutrition courses. The data were collected directly on the questionnaire forms (see Appendices). Selection ~ ~ Sample The sample was composed of 142 students enrolled in upper division, lower division and graduate level nutrition courses. Of these students, 56 percent were lower division, and 44 percent were upper division and graduate students. The sample was chosen on_the basis of availability and willingness of the University nutrition teachers and students to participate in the study. 24 25 D..a.U Collection The data were collected in six different nutri tion courses. Before handing out the questionnaire, brief verbal instructions were given to each of the classes that participated in the study. The students were told to place a check mark by the answer which best represented their experience or attitude. They were requested not to provide an alternate answer for the fixed-alternative questions. ~ Instrument The questionnaire contained 23 questions. Twelve of the questions dealt with the familiarity and attitudes of the respondent regarding the use of Spirulina algae in the human diet. Three of the questions involving the use of Spirulina were open-ended, thus allowing the subject to more fully explain his or her attitude toward the product. Six of the questions dealt with the use of traditional protein sources and protein powders. After the data instrument was developed it was pre-tested in a pilot study with a sample of 47 univer sity nutrition students. The results of the pilot study indicated that the data instrument was adequate for determining subjects' knowledge and attitudes regarding the use of Spirulina algae as a source of human nutr i tion. 26 ~ Analysis The questionnaire responses were tallied and the data were arranged by frequency for both graduate and upper division students, and for lower division students' responses to each of the 19 fixed-alternative questions in the questionnaire. This data has been recorded in contigency tables. The responses of each group to the open-ended questions have also been reported. The Chi-Square statistical test was applied to analyze the data. Levels of significance were obtained for several of the questions on the questionnaire and these were reported along with the data. As is customary when discussing percentages, decimal values from 0.1 to 0.4 percent have been dropped and those from 0.5 to 0.9 raised the percent to the next whole number. CHAPTER IV RESULTS AND DISCUSSION In surveys conducted in September, 1982, one hundred forty-two university students enrolled in nutri tion courses at California State University Northridge expressed their attitudes concerning the use of Spirulina algae as a dietary protein supplement. Eighty of these students were lower division, and sixty-two were upper division and graduate level students. Eighty-two percent of the upper division and graduate students were Home Economics majors, as compared with three percent of the lower division students. The data presented in this section describe the results of this study. Health ~ Stores The nutrition students were asked whether or not they had ever shopped at a health food store, and if they shopped at a health food store every week. Eighty-two percent of the upper division and graduate students indicated they had shopped at a health food store, but only eight percent said they shopped at health food store every week (see Figure 1) • The response frequencies for the lower division students were very similar to those of the upper division 27 28 100 90 80 70 60 * 50 20 10 0 ~ Yes No Yes No Yes No Yes No I II LD UD & GS LD UD & GS CODE: LD - Lower division students; UD & GS - Upper division and graduate students I - "Have you ever shopped at a health food store?" II - "Do you shop at a health food store every week?" Figure 1 Shopping in Health Food Stores 29 and graduate students for these two questions. Eighty percent of all students in the sample indicated that they had shopped at a health food store, but only nine percent indicated they shopped at a health food store every week. Knowledge and ~ ~ Spirulina Algae The students were also asked if they had ever used Spirulina algae. The response percentages were very similar for both groups in the sample. Only eight percent of the lower division, and ten percent of the upper division and graduate students reported they had ever used Spirulina algae. A total of 91 percent of all students reported they had never used Spirulina algae Table 1 Use of Spirulina Have you ever used Class Level Spirulina algae? LD UD & GS Total N % N % N % Yes 6 8 6 10 12 9 No 72 92 56 90 128 91 Total 78 62 140 100 CODE: LD - Lower division students; UD & GS - Upper division and graduate students 31 only 13 percent of all respondents indicated they had heard of the use of Spirulina for improving sports performance. Whereas 39 percent of the students in both groups had heard of the use of Spirulina for weight loss (see Table 2). A significantly greater number of upper division and graduate students (43 percent) than lower division students <16 percent) said they had heard of Spirulina algae's being used for weight loss (.005 level of signifi cance) Protein Preferences and Attitudes When the students were asked to indicate from which source they preferred to get most of their protein, the majority of both lower division (58 percent) and upper division and graduate students (52 percent) indi cated a preference for meat as the major source of their dietary protein. Dairy products were the second most popular source of protein for both groups (see Figure 2). The students were then asked if they ever pur chase a protein supplement. While 15 percent of the students in each group indicated that they had purchased a protein supplement, significantly more of the lower division students (67 percent> agreed that taking protein for energy was a good idea Cp<.005). These results imply that the upper division and graduate students who take protein supplements do so for reasons other than that of 32 Table 2 Familiarity With Spirulina for Selected Uses Have you heard of Spirulina algae being used to enhance sports Class Level performance? LD UD & GS Total N % N % N % Yes 7 9 11 18 18 13 No 73 91 50 82 123 87 Total 80 61 141 100 Have you heard of Spirulina algae being* used for weight loss? Yes 13 16 26 43 39 28 No 67 84 35 57 102 72 Total 80 61 141 100 <*x 2 = 12.0307 Statistical significance <.005) CODE: LD - Lower division students; UD & GS - Upper division and graduate students 33 • . 100 90 80 70 60 50 ~ >:. () 40 ~ G) ~ 0' «> 30 r:r..~ 20 10 0 A B A B A B A B A B I II III IV v CODE: A - Lower division students B - Upper division and graduate students I - Meat; II - Eggs; III - Vegetables; IV - Dairy products; V - Protein supplements Figure 2 Preferred Protein Sources 34 increasing their energy levels. The total sample, how ever, was almost evenly divided between those who agreed (48 percent> and those who disagreed (52 percent) that taking protein for energy would be advisable (see Table 3). The majority of the students in each group of the sample who had purchased protein supplements indicated they preferred a natural to a synthetic type of protein supplement Attitudes Toward Spirulina In order to gain insight into attitudes regarding the current use of Spirulina in the human diet, the students were asked whether they considered Spirulina 3.5 Table 3 Opinions Concerning Energy From Protein Taking protein for Class Level energy is a good idea. LD UD & GS Total N % N % N % Agree 54 67 14 23 68 48 Disagree 26 33 47 77 73 52 Total 80 61 141 100 x2 = 27.5097 Statistical significance <.005 CODE: LD - Lower division students; UD & GS - Upper division and graduate students 36 100 90 ~ 80 § s: 70 § § 60 § § -~ - 50 >., § § () ~ Q) 40 ::s 0' § Q) ~ ~ IZ.. 30 § § 20 § § 10 § § 0 A B A B I II CODE: A - Lower division students; B - Upper division and graduate students I - Natural protein supplements; II - Synthetic protein supplements Figure 3 Protein Supplement Preferences 37 algae to be a temporary "food fad". The responses were closely divided in both groups between those who did and those who did not consider Spi rul ina algae to be a tempo rary "food fad". A larger percentage of students in the upper division and graduate student group considred Spir ulina to be a "food fad" than did lower division students in the sample (see Table 4). When asked whether they had heard of algae being used for human food, a significantly greater number of the upper division and graduate students reported that they had heard of the use of algae as human food (p<.Ol). Fifty-six percent of the lower division and 21 percent of the upper division and graduate students indicated they had never heard of algae being used as human food Opinions Concerning Spirulina as a "Food Fad" Do you consider Spirulina algae to be a temporary Class Level "food fad"? LD UD & GS Total N % N % N % Yes 36 48 33 56 69 51 No 39 52 26 44 65 49 Total 75 59 134 100 CODE: LD - Lower division students; UD & GS - Upper division and graduate students .39 Table 5 Knowledge of Algae Use As Food Have you ever heard of algae being used Class Level for human food? LD UD & GS Total N % N % N % Yes 35 44 49 79 84 59 No 45 56 13 21 58 41 Total 80 62 142 100 x2 = 17.983 Statistical significance <.005 CODE: LD - Lower division students; UD & GS - Upper division and graduate students 40 Table 6 Opinions Concerning Spirulina for Enrichment of Foods Do you think Spirulina algae should be used for enrichment of the Class Level human diet? LD UD & GS Total N % N % N % Yes 52 68 39 63 91 65 No 25 32 23 37 48 35 Total 77 62 139 100 CODE: LD - Lower division students; UD & GS - Upper division and graduate students 41 Thirty-five percent of all students in the sample indicated they did not think Spirulina algae should be used for enrichment of the human diet. A variety of responses was recorded when these students were asked to explain why they did not think Spirulina should be, used for enrichment of the human diet. Several students indicated they did not know enough about the product to advocate its use in the human diet. Other students thought that the safety of Spirulina should be documented before incorporating it in the diet. Another frequent response stated that Americans can get all the protein, vitamins and minerals they need by eating a "balanced diet". Several students indicated that they would be repulsed at the thought of eating anything called "algae". Other students indicated that Spirulina should be available as an optional supplement but not be included in commercially prepared foods. The students were then asked to indicate whether or not they would purchase a product Table 7 Opinions Concerning Use of Spirulina in Commercially Prepared Foods Would you purchase a product N % N % N % Yes 67 85 44 72 111 79 No 12 15 17 28 29 21 Total 79 61 140 100 CODE: LD - Lower division students; UD & GS - Upper division and graduate students ' 43 Since attitudes toward unconventional protein sources such as Spirulina algae may be influenced in part by the presupposition that conventional sources of protein such as meat, eggs and dairy products will always be available, the students were asked whether they thought that there would be a shortage of these food products in the markets in their lifetime. Forty-five percent of the lower division, and 50 percent of the upper division and graduate students indicated that they thought there would be a shortage of traditional protein foods in their lifetime that would reduce the availabil ity of these products the markets. Ninety percent of the respondents in each group indicated that if such a shortage were to occur they would use Spirulina algae in their diet, or recommend it to others. When asked whether they had heard any adverse comments regarding the safety of Spirulina, only 10 percent of the upper division and graduate students, and 2.5 percent of the lower division students indicated they had heard of any such comments. Ninety-six percent of all respondents in the sample indicated they had not heard of any adverse comments regarding the safety of Spirulina algae. 44 Very few of the students (6 percent) in the sample had heard of any adverse comments regarding the safety of Spirulina. The responses that were recorded when these students were asked to identify what adverse comments they had heard confirmed the statement made by Burgess (7) regarding the fact that the acceptance of novel foods by the consumer is partially conditioned by the knowledge of their nutritional content, digestibility and safety. Some students were concerned about inade quate processing and safety standards which might result in contamination. One student had heard that ingestion of Spirulina placed an increased demand upon nucleic acid degradation. Another student had heard that Spirulina was hard to digest. Lastly, Spirulina was thought to be low in the essential amino acid phenylalanine. CHAPTER V SUMMARY, CONCLUSIONS AND RECOZ.lMENDATIONS In September of 1982, a study was conducted using a selected group of students enrolled in university nutrition courses. A questionnaire was used as the data collection instrument. The questions were designed to analyze students' knowledge and opinions regarding the use of an unconventional protein source, Spirulina algae, in the human diet. The results showed that while a majority of the students have shopped in a health food store, where Spirulina is currently being marketed, very few of the students have ever used Spirulina in their diet. Of those students who had used Spirulina, most indicated that they did so in order to suppress appetite and aid in weight loss. A greater number of the upper division and graduate students than lower division students had heard of this use of Spirulina algae 45 46 students, followed by dairy products. Very few of the students had ever purchased a protein supplement, but among those who had, a natural, powdered form with high nutritional content was preferred. A majority of the students thought that Spirulina algae should be used for enrichment of the human diet. Approximately half of the students considered Spirulina to be a temporary "food fad". Most students indicated they would purchase a food product which contained Spirulina if they thought it was nutritious and safe for human consumption. Nearly half of the students indicated that they thought there would be a food shortage in their lifetime that would reduce the availability of traditional protein foods in the markets. Almost all of the students indicated that if such a shortage did occur, they would be willing to use Spirulina in their diet, or recommend it to others. Only a very small number of students had heard any adverse comments regarding the safety of Spirulina. Most of the adverse comments reported by the students involved the lack of knowledge regarding the safety of Spirulina as well as its nutritional value. In addition, many students did not think that eating algae sounded very appetizing. A few students had also heard that it was hard to digest. The results of this study confirm that before any unconventional protein food, such as Spirulina algae, can 47 be accepted as an alternate protein source, there must be an effort to disseminate accurate information regarding the nutritional content, digestibility and safety of the product. For the benefit of nutrition educators the following might be emphasized: 1) Spi rul ina has been consumed by humans as a staple food in parts of Mexico and Africa for hundreds of years with no known adverse effects. 2) Spirulina is higher in protein than any other known natural food, with PER and NPU values close to that of casein. 3) Spirulina contains considerable amounts of vit amins and minerals including vitamins Bl2 and E, thiamine, folic acid, beta-carotene and iron. 4) Numerous safety studies have shown no organ or body toxicity resulting from ingestion of Spirulina algae. 5) Studies have shown that Spirulina is easily digested and does not dangerously elevate plasma uric acid levels. Recommendations Some suggestions for further research are: 1. Administer taste tests with food products which have been enriched with Spirulina algae. 48 2. Measure attitudinal changes among students before and after giving information from studies regarding the nutritional value and safty of Spirulina. 3. Develop an alternate name for Spirulina which does not imply an algae source and investigate the acceptability of a protein product identified by the new name. 4. Investigate the efficacy of various advertis ing techniques that have been developed to promote Spirulina algae as a protein supplement. 5. Investigate the acceptability of Spirulina algae in comparison with other unconventional protein sources. REFERENCES 1. Aiba, s. and Takahira Ogawa. "Assessment of Growth Yield of a Blue-Green Alga, Spirulina platensis, in Axenic and Continuous Culture." Journal ..Qf General MicrQbiology, 102(1977), 179-82. 2. Al'bitskaya, o. N., G. N. Zaitseva, M. v. Pakhomova, 0. I. Goronkova, G. s. Silakova and T. M. Ermokhina. "Physiological and Biochemical Peculiarities of a Culture of Spirulina platensis." Microbiology, 43(1974), 551-54. 3. Anonymous, "Algae as a Protein Supplement." NutritiQn Reviews, 15(1957), 87-8. 4. Anonymous, "Food From Culture of Algae." Nutrition Reviews, 9(Nov., 1951), 347-49. 5. Beasley, Sonia. ~ Spirulina Cookbook. Boulder Creek, Calif.: University of the Trees Press, 1981. 6. Bourges, H., A. Sotomayor, E. Mendoza and A. Chavez. "Utilization of the Alga Spirulina as a Protein Source." Nutrit~ RepQrts International, 4(1971), 31-43. 7. Burgess, Anne and R. F. A. Dean. Malnutrition and ~ Habits. London: Tavistock Press, 1962. 8. Chernyad'ev, I. I., I. v. Terkhova, N. G. Doman, o. N. Al'bitskaya and o. I. Goronkova. "Effect of pH of the Medium on the Rate of Assimilation of Carbon and Activity of Certain Enzymes of Photosynthesis in Spirulina." SQviet Plant ~hysiolQgy, 22(1975), 790-95. 9. Clement, Giddey c. and R. Menzi. "Amino Acid Compo sition and Nutritive Value of the Alga Spirulina Maxima." JQurnal Qf .the Science ..Qf I:Q..Qj;i .a.rui Agriculture, 18(1967), 497-501. 10. Contreras, A., D. c. Herbert, B. G. Grubbs and I. L. Caneron. "Blue-Green Alga Spirulina as the Sole Dietary Source of Protein in Sexually Maturing Rats." Nutrition Reports International, 19(1979), 749-63. 11. Cook, Bessie B. "The Nutritive Value of Waste-Grown Algae." American Journal Qf Public Health, 52(1962), 243-51. 49 50 12. Darn, Richard, Sunghee Lee, Peggy c. Fry and Hazel Fox. "Utilization of Algae as a protein Source for Humans." Journal~ Nutrition, 86(1965), 376-82. 13. Dillon, J. c., v. R. Young and N. s. Scrimshaw. "single Cell Protein: Utilization in Human Feeding." Ailrnentation ~Travail (1974), 459-72. 14. Durand-Chastel, H. and G. Clement. Spjrulina Algae: £QQd ~ Tomorrow. Proc. 9th int. Congr. Nutrition, Mexico, 3(1972), 85-90. 15. Farrar, w. v. "Tecuitlatl; A Glimpse of Aztec Food Technology." Nature, 211(1966), 341-42. 16. Feldheirn, w. "Acceptability and Tolerance Tests with Microalgae in Thailand and Peru." Ailrnentation ~ Travail, 1974, 397-99. 17. Food and Agriculture Organization of the United Nations. Lives in Peril, Protein And~ Child, 1970. 18. Ford, Barbara. Future ~. New York: William Morrow and Company, Inc., 1978. 19. Furst, Peter T. "Spirulina a Nutritious Alga, Once a Staple of Aztec Diets, Could Feed Many of the World's Hungry People." Human Nature (March, 1978), 60-5. 20. Hanssen, Maurice. ~pirulina ~ure'~ ~Supplement Rediscovered. Northamptonshire: Thorsons Publishers Limited, 1982. 21. Hills, Christopher. ~ ~ Sunlight. Boulder Creek, Calif.: University of the Trees Press, 1978. 22. Rejuvenating ~ ~ Through Fasting ~ Spirulina Plankton. Boulder Creek, Calif.: University of the Trees Press, 1979. 23. Hudson, Bertram, J. F. and Ioannis G. Karis. "The Lipids of the Alga Spirulina." Journal~ tb£ Science ~~~Agriculture, 25(1974), 759-63. 24. Lawrie, R. A. Proteins AQ Human ~- Westport, Conn.: The AVI Publishing Company, Inc., 1970. 25. Lee, s. K., Hazel M. Fox, Constance Kies and Richard Darn. "The Supplementary Value of Algae Protein in Human Diets." Journal ..Q.f Nutrition, 92(1967), 281-85. 51 26. Leonard, J. "The 1964-65 Belgian Trans-Saharan Expedition." Nature, 209(1966), 126-28. 27. ~Angeles Times, October 14, 1982, part VIII, P. 30. 28. Mateles, Richard I. and Steven R. Tannenbaum. Single-Cell Protein. Cambridge: The M. I. T. Press, 1968. 29. McGovern, G., "Without Nutrition Education, 'Every thing Else is Lost'," BioScience, 28(1978), 161-64. 30. Mitsuda, H., B. Tonomura and K. Yasumoto. International Congress ~ ~ Science And Technology, lLQ. Wash. D. C.: Institute of Food Technologists, 1970. 31. Mushak, P. o. "Biochemical Characteristics of Spirulina platensis." Botanical Journal~ Ukrains. 35(1978), 63-5. 32. Nichols, B. w. and B. J. B. Wood. "The Occurance and Biosynthesis of gamma-Linolenic Acid in a Blue Green Alga, Spirulina platensis." Lipids, 3(1968), 46-50. 33. Omstedt, P. T., Alexandra von der Decken, Gudmund Hedenskoy and Hikan Mogren. "Nutritive Value of Processed Saccharomyces cerevisiae, Scenedesmus obliquus and Spirulina platensis as Measured by Protein Synthesis in vitro in Rat Skeletal Muscle." Journal ~ ~ Science ~ ~ ~ Agriculture, 24(1973), 1103-13. 34. Pirie, N. w. ~ Protein Sources. Cambridge: Cambridge University Press, 1975. 35. Powell, Richard c., Elizabeth M. Nevels and Marion E. r.lcDowell. "Algae Feeding in Humans," Journal J:lf Nutrition, 75(1961), 7-12. 36. Protein Advisory Group of the United Nations System. "Report of the 3rd Meeting of the PAG Ad Hoc Working Group on Single Cell Protein." .EM Bulletin, 3(1973), l-7. 37. Puzo, Daniel P. "Soybean's Protein Role Questioned." L2Q Angeles Times, March 18, 1982, part I, p. 1. 38. Roberts, L. M. Efforts ~ Increase Yields ana Nutritional Quality in ~ ~ Legumes. Proc. 9th int. Congr. Nutrition, Mexico, 3(1972>, 53-60. 52 39. Robinson, R. K. and Margarita Guzman-Juarez. "The Nutritional Potential of the Algae." Plant Foods £QL Man, 2(1978), 195-202. 40. Sautier, c., J. Billion, c. Flament, R. Piovre, J. Tremolieres. "Acceptability and Nutritive Value of Spirulina Algae in Man." Ailrnentation .e..t Travail, 1974, 401-14. 41. Spicer, Arnold. International Congress ~ ~ Science AnQ Technology. lLd. Wash. D. C.: Institute of Food Technologists, 1970. 42. Sukhatme, P. V. Recent Trends in Worl~ ~ Availibility ~ Their Implications. Proc. 9th Int. Congr. Nutrition, Mexico, 3(1972), 10-19. 43. Switzer, Larry. Spirulina ~ ~hQle ~ Revolution. New York: Bantam Books, Inc., 1982. 44. Tannenbaum, Steven R. and Daniel I. c. Wang. Single ~ Protein II. Cambridge: The M. I. T. Press, 1975. 45. Villegas, E. Genetic Improvement ~ ~ Nutritional Quality Qf Cereal Protein. Proc. 9th int. Congr. Nutrition, Mexico, 3(1972), 44-52. 46. Von der Decken, A. and P. T. Omstedt. "Effect of Dietary Protein and Amino Acid Mixture on Protein Synthesis in vitro in Rat Liver." Nutrition and Metabolism, 16(1974), 325-36. 47. Waslien, c. I., D. H. Calloway, s. Margen and F. Costa. "Uric Acid Levels in Men Fed Algae and Yeast as Protein Sources." Journal~~ Science, 35,(1970), 294-98. 48. Worgan, J. T. "Single Cell Protein." Plant Foo~a ~Man (1973), 99-112. APPENDICES 53 APPENDIX A 54 55 (Lower Division Students n=80) Spirulina is a blue-green algae which grows naturally in alkaline lakes in warm climates. It is a rich source of comparatively high-quality protein. It also contains several B vitamins, vitamin A and iron. Spirulina has been approved as safe for human consumption by the Food and Drug Administration. PLEASE ANSWER ~ FOLLOWING OUESXIONS 1. What is your major? 2. What is your age? 18-26 92.5% 27-35 .2. over 35 2....2. 3. Have you ever shopped at a health food store? 77% YES NO 23% 4. Do you shop at a health food store every week? 9% YES NO 91% 5. Have you ever used Spirulina algae? 8% YES NO 92% 6. For what reason did you use it? 7. Have you heard of Spirulina algae being used for weight loss? 16% YES NO 84% 8. Have you heard of Spirulina algae being used to enhance sports performance? 9% YES NO 91% 56 9. Taking protein for energy is a good idea. 67% AGREE DISAGREE 33% 10. From which source do you prefer to get most of your protein? (Please check one) meat 58% eggs 6% vegetables 20% dairy products 14% protein supplements 2% 18. If "no", briefly state why. 19. Would you purchase a product THANK .roll APPENDIX B 58 59 Q ' (Upper Division and Graduate Students n=62) Spirulina is a blue-green algae which grows naturally in alkaline lakes in warm climates. It is a rich source of comparatively high-quality protein. It also contains several B vitamins, vitamin A and iron. Spirulina has been approved as safe for human consumption by the Food and Drug Administration. PLEASE ANSWER ~ FOLLOWING QUESTIONS 1. What is your major? 2. What is your age? 18-26 .[Qj_ 27-35 2ll over 35 J..n 3. Have you ever shopped at a health food store? 82% YES NO 18% 4. Do you shop at a health food store every week? 8% YES NO 92% 5. Have you ever used Spirulina algae? 10% YES NO 90% 6. For what reason did you use it? 7. Have you heard of Spirulina algae being used for weight loss? 43% YES NO 57% 8. Have you heard of Spirulina algae being used to · enhance sports performance? 18% YES NO 82% 60 9. Taking protein for energy is a good idea. 23% AGREE DISAGREE 77% 10. From which source do you prefer to get most of your protein? (Please check one> meat 52% eggs 5% vega tables 7% dairy products 35% protein supplements 0% 18. If "no", briefly state why. 19. Would you purchase a product (such as bread or a candy bar) which contained Spirulina algae if you thought it was nutritious and safe for human consumption. 72% YES NO 28% 20. Do you think there will be a food shortage in your lifetime that will reduce the availibility of traditional protein foods such as meat, eggs and dairy products in the markets? 50% YES NO 50% 21. If there were a world shortage of traditional protein foods would you use Spirulina algae in your diet, or recommend it to others? 90% YES NO 10% 22. Have you heard any adverse comments regarding the safety of Spirulina? 10% YES NO 90% 23. If "yes", please indicate what you have heard. THANK .IOU