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Evidence Based Practice
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OnderzoeksopdrachtEvidence Based Practice
Studentnummer: 995053607
Naam: Laura Beek
Naam opleiding: HBO Bachelor Voeding en Diëtetiek
Opleidingscode: 9266
Modulenummer: 6691
Modulenaam: Evidence Based Practice
Versie (indien meerdere versies aanwezig): Nee
Herkansing?: ja/nee: Nee
In de opdracht is de juiste bronvermelding*
toegepast: Ja/Nee: ja
In de opdracht zijn de verslagtechnieken toegepast: Ja/Nee: Ja
* Voor juridische modules is dit de Leidraad voor Juridische Auteurs. Voor niet-juridische
modules zijn dit de APA-richtlijnen
,Inhoud
2
, Abstract
Aspartame was discovered in the United States in 1965 by James Schlatter. The sweetener
was found by coincidence, Schlatter worked at G.D. Searle & Co. in Skokie, Illinois, United
States. He was leading a research for the development of a drug for stomach ulcers, and
created a series of compounds, each consisting of two amino acids. One of these compounds
was made from aspartic acid and phenylalanine. When Schlatter licked his finger when he
picked up a piece of paper, he noticed that his finger tasted sweet. It turned out that his finger
was contaminated with the substance aspartame. Although the substance did not protect the
stomach, it led to great commercial success for the company (Wikipedia, 15 January 2024).
What is aspartame? It`s a sweetener that consists two natural amino acids (phenylalanine and
aspartic acid) linked to a methyl group. These amino acids can be produced through
fermentation processes using genetically modified bacteria, such like e-coli bacteria (Trouw,
2013). The modified bacteria’s produce these amino acids. Phenylalanine and aspartic acid are
amino acids that are both found in the group of twenty amino acids that make up all human
and animal proteins.
Aspartame is produced through a chemical process that involves several production processes.
This results in the production of pure aspartame, which can be used as an artificial sweetener
in a wide range of products. This process results in the production of pure aspartame, which
be used as an artificial sweetener in a wide range of products. There’s a very small amount of
aspartame needed to sweeten a product, the amount of energy (expressed in kcal) from
aspartame in products is negligible. For example, a pinch of aspartame that provides 0.1 kcal
of energy has the same sweetening power as a teaspoon of sugar with 16 kcal.
There are so many things to say about aspartame, and so many unclarities. I hope to find the
truth in this research project.
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