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Nutrition Education: Genetically Engineered Agricultural Practices

Nutrition Education: Genetically Engineered Agricultural Practices. Julie Wyant Kaplan University HW499 Bachelor’s Capstone in Health and Wellness September 17, 2013.

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Nutrition Education: Genetically Engineered Agricultural Practices

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  1. Nutrition Education:Genetically Engineered Agricultural Practices Julie Wyant Kaplan University HW499 Bachelor’s Capstone in Health and Wellness September 17, 2013

  2. Food Biotechnology improves the plants that produce our food. There are risks and benefits to genetically altered plants. Genetically alerted bacteria and hormones create life saving possibilities.

  3. What is Genetic Engineering or Food Biotechnology? According to Jean Weese: Food biotechnology is the use of genetics to bring specific results. This includes modifying plants, animals, or even microorganisms to obtain a greater and better food supply(1996).

  4. Risks for Food Biotechnology There are 3 main concerns that Schlenker addresses: • Risk of allergic reaction • Potential toxicity to humans • Impending effect to the environment • How is this going to affect organic food?

  5. Biotechnology’s Benefits to the Consumer • Increases plant resistance to insects and disease. • Less acres of land that have no spoilage or disease. • Less chemicals sprayed. • Increase feedstock efficiency. • (Weese, 1996) • Genetically modified bacteria. • 6 million farmers in 16 countries are planting genetically modified plant species.

  6. Interesting Timeline • 500 B.C.- Selective breeding of goats, cattle, chickens, etc. replaces the need to hunt. • 1862- The organic Act created the U.S. Department of Agriculture (USDA). The USDA was directed to collect seeds to distribute to farmers. • 1940-Oswald Avery isolates DNA. • 1941- A. Jost coins the term genetic engineering. • 1943- More than 78% are growing hybrid corn. • 1973- the age of biotechnology begins with Dr. S. Cohen and Dr. H. Boyer by recombining ends of bacterial DNA. (Jean Weese, 1996)

  7. Biotech rice like this can help to feed many.

  8. Summary of Food Biotechnology

  9. References International Service for the Acquisition of Agri-Biotech Applications (ISAAA). (2008). Global Status of commercialized biotech/GM crops: 2008. Retrieved September13, 2013, from http://www.isaaa.org/resources/publications/briefs/39/pptslides/Global-Status-Map-2008.pdf Schlenker, E. D., Long, S. (2007). Williams’ essentials of nutrition & diet therapy, 9th Edition. St. Louis, MO: Mosby Elsevier. Weese, J. (1996). Food Biotechnology: What is it really about? Extension Publications, 728 (4). Retrieved September 12, 2013 from http://www.aces.edu/pubs/docs/H/HE-0728/

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