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CALIFORNIA STATE UNIVERSITY, NORTHRIDGE SPIRULINA ALGAE AS a DIETARY PROTEIN SUPPLEMENT a Thesis Submitted in Partial Satisfacti

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CALIFORNIA STATE UNIVERSITY, NORTHRIDGE SPIRULINA ALGAE AS a DIETARY PROTEIN SUPPLEMENT a Thesis Submitted in Partial Satisfacti -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
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